What can you tell us about your career journey so far?
After completing an internship at a five-star hotel in Lahore, Pakistan, I started working as a line cook at California Pizza Kitchen restaurant, Dubai Mall, UAE. I was just 21 back then. After working at a couple of quick-service restaurants, I got my big break at the renowned Emirates Palace Hotel, where I was employed as a commis I.
I later joined Accor as a demi chef de partie. A major career highlight was working with Marriott as a chef de partie at Expo 2020 Dubai. After the event, I continued with Marriott at The Westin Hotel, Dubai, which is where I am today.
How has your professional experience helped shape you into the chef you are today?
I look up to different chefs for inspiration. They each have their own style of cooking and specialize in unique cuisines. However, if I had to name one person who has really had an impact on my journey, it would be my mother. I loved drawing and painting as a child, and my mother always encouraged my creative side.
I believe that there is always something new: innovating with flavors, creating a flavorful painting on a plate, using food to draw and so forth. They say food is an art, and it really is. It’s an art that can be eaten, which is even better!
What are you cooking today?
Today’s dish is an ode to the sea. I’m making trio sea bass, which is textured, flavorful and bursting with attitude.
What are the main ingredients and products you are using these days?
We are using a significant number of Italian products in our kitchen that are from Italy. Personally, I always recommend a touch of Maggi® seasoning/chicken powder to enhance the taste of dish.
What important food trends have you noticed lately?
Nowadays, the trend is to employ unique cooking techniques. Many chefs are using modern techniques, such as molecular gastronomy and sous vide, to prepare their dishes.
What advice would give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
I would like to encourage food suppliers to step outside the box and introduce novelty to the market. Products shouldn’t be limited; they should go beyond those required in modern techniques and food trends.
RECIPE: TRIO SEA BASS
Ingredients for one portion
180g sea bass (60g per piece)
Pine nut crumble
- 20g pine nuts
- 100g breadcrumbs
- 10g parsley (finely chopped)
Dill foam
- 10g fresh dill leaves
- 25g Nestlé milk
- 25g Nestlé cream
- ½ tsp. lecithin
Vierge sauce
- 25g shallots (chopped)
- 10g butter
- 25ml olive oil
- 25g sundried tomatoes (chopped)
- 25g romaine tomatoes (chopped)
- 1 lemon
- 10g chives
- ¼ tsp. salt
- ½ tsp. Espelette pepper powder
Pepper quinoa
- 15ml olive oil
- 5g garlic (chopped)
- 300g red and white quinoa
- 25g red and yellow capsicum (chopped)
- ¼ tsp. salt
- 1 tsp. smoked paprika
- 3g fresh parsley (finely chopped)
Root vegetable purée
- 1 celeriac (diced)
- 2 parsnips (diced)
- 2 carrots (diced)
- 300ml Nestlé milk
- 200ml water
- Pinch of salt
Stuffed leaks
- 1 leak (stripped)
- 2 pieces of garlic (chopped)
- 5g celery (chopped)
- 50g sea bass (finely sliced)
- 15g red and yellow capsicum
- 3g parsley (chopped)
- Pinch of salt
- Pinch of pepper
Roasted vegetables
- 2 Brussels sprouts
- 2 florets of fresh broccoli
- ½ tsp. fresh rosemary (chopped)
- Pinch of salt
- Pinch of ground black pepper
Preparation
Boil the red quinoa for 13-14 minutes and the white quinoa for 10 minutes. Let the quinoa cool once cooked.
Prepare the pepper quinoa by sautéing the red and yellow capsicum in butter and olive oil for 1 minute then add the garlic until light golden color. Add the quinoa, salt and smoked paprika powder.
Prepare the quinoa chip garnish by overcooking a small portion of the red and white quinoa in water. Add a pinch of salt and then blend it smoothly into a paste. Spread the paste onto a non-stick baking mat and dehydrate, making a crispy quinoa chip.
To create the purée, wash the parsnips, carrots and celeriac, and cut into rough slices. Cook the vegetables on a low heat with the Nestlé milk, adding salt to taste. Blend together to make a smooth paste.
Make the vierge sauce by heating a pan and adding the butter and olive oil. Sauté the shallots until they are translucent. Add the sundried tomatoes, fresh tomatoes and lemon juice. Mix in the chives and parsley. Turn off the heat and add the salt and Espelette pepper powder mix. Leave the sauce to one side to cool.
For the sea bass fish, cut each fillet into two equal parts (each piece should be 4.5cm in width and 7.5cm in length. Use only thick part of fillet, leaving aside the thin part and offcuts for the stuffing. Overlap two fillets (skin turned upward), stuff with the fresh dill leaves and seasoned it. Wrap the fillets as they are in cling film, folding them into a nice shape and vacuuming. After cooking in a sous vide machine for 20 minutes. Take another piece of fish, remove the skin and press the breadcrumbs, pine nuts and parsley onto it. Bake the fillet in the oven for 10-12 minutes at 160 degrees.
To make the leak pocket, heat a pan, sauté the chopped garlic until golden brown and add the chopped celery and red capsicum. Add the chopped skinless offcuts of sea bass. Turn off the heat once it is cooked and then add the freshly chopped parsley. Add salt and pepper to taste. Blanch the leak strips and stuff each strip with the mixture.
Reduce some fish stock and add the butter. Add the stuffed leak pocket and glaze with fish stock reduction.
For the dill foam, combine the Nestlé cream with the fresh dill leaves (chopped) in a pan. Add the water and then add the lecithin. Mix it gently, season and then removing from the heat. Use a hand blender to create a light foam.
Roast the broccoli and Brussels sprouts. Plate and serve.
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.
