In the kitchen with Mohamed Nabeel Al Khatib

In the kitchen with Mohamed Nabeel Al Khatib

We take a look at what’s on the menu with pastry chef Mohamed Nabeel Al Khatib from Batteel Bakery, Qatar.

What can you tell us about your career journey so far?
I have been a pastry chef for 15 years, and I have loved it from day one. There is great joy in education, especially in the kitchen. You never stop learning when you’re a chef.

How has your professional experience helped shape you into the chef you are today?
I believe that the challenges I have faced and overcome throughout the years I have spent in this field have made me who I am today. Ultimately, food is a science, and it’s a process of discovery. Things don’t always go the way you expect them to, but you often end up creating something that’s unique, which is beautiful.

What are you cooking today?
I am making something sweet and crunchy using Nestlé® biscuits, condensed milk, chocolate and cream. It’s a lift-me-up dessert that hits all the right notes!

What are the main ingredients and products you are using these days?
I am using many different ingredients. Many of the recipes feature Nestlé chocolate.

What important food trends have you been noticing lately?
There’s definitely an emphasis on healthy, vegetarian and fusion cuisine, which has been translated into the market with new and exciting ingredients.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
It is extremely important to offer healthier, sustainable options that do not harm the environment. Suppliers should also insure the availability of products and ingredients regardless of the season.


Ingredients for one portion

KitKat chocolate cake

  • 20g Nestlé KitKat
  • 15g Nestlé condensed milk
  • 50g chocolate mousse
  • 10g decor gelatin
  • 10g chocolate gelatin
  • 8g vanilla gelatin
  • 2g chocolate spray

Chocolate mousse   

  • 333g Nestlé dark chocolate compound
  • 266g Nestlé milk coverture chocolate
  • 800g whipping cream
  • 100g Nestlé condensed milk


Whip the cream and condensed milk in a pan and boil it to 85 degrees. Add dark and milk chocolate, and mix it well. Freeze the mixture overnight and take it out the next day. Defrost the ganache and mix it for 8-10 minutes in a mixer.

Add to Favorites
About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

Your email address will not be published. Required fields are marked *