You are passionate about fusing different flavors in your dishes. How are you achieving this with Nestlé products?
There is always room for creativity when it comes to food applications from all around the world using Nestlé products. For example, by using Maggi Coconut Milk we can combine different cuisines in just one application, such as coconut ice cream, pina colada, Asian curries, coconut milk cake, coconut truffle, cheesecake and other delicious items.
Are there any tips that you would like to share with fellow chefs who are seeking to serve late-summer dishes?
Always add greenery and colorful vegetables and fruits like asparagus, arugula, red basil, beetroot, mango and berries to dishes. Also add fresh cheese: burrata, ricotta, cream cheese and mascarpone. I recommend adding Mediterranean dishes to menus, such as Caprese salad, humus, eggplant with feta and pesto, seafood salmon asparagus with garlic lemon sauce and garlic yogurt kebab.
If you were to convince someone to try Nestlé products for a summery dish, what would you say?
At Nestlé, we are driven by solutions: consistency, recipe standardization, affordability and efficiency. This caan be seen in all of our products, including our Buitoni Tomato Coulis for pastas and pizzas as well as the Nestlé Docello Dessert Range for cold and refreshing desserts.
How can Nestlé products inspire chefs who are seeking to develop their menus?
More and more people are adopting a flexitarian diet, which promotes food sustainability and a healthier lifestyle. I can’t stress enough the importance of offering vegetarian and vegan options. With Nestlé’s new vegan range, SWEET EARTH®, it is now possible for chefs to convert a couple of their core menu items into tasty plant-based offerings that are high in proteins and fibers and suitable for vegetarians, vegans and flexitarians.
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.
