What a chef wants according to Chef David Harnois

What a chef wants according to Chef David Harnois

From the ambience to the perfectly plated Certified Angus Beef ® steak, Chef David Harnois ensures every detail of his guests’ evening aboard Al Boom is exquisite.

Built in Calicut, India, Al Boom Steak & Seafood Restaurant set sail to Kuwait in 1979 and opened as a restaurant in 1982. Harnois brings global flavors to life aboard an exact replica of dhows that sailed the Arabic Sea until the twentieth century. Inspired by Indian, Arabic, European and American cuisine, Harnois only brings quality to the table. Substitutes aren’t an option for the chef, especially when it comes to his meat and seafood selections.

“Quality is everything to me,” Harnois says. “I’d rather take something off the menu than have to find a substitute.”He trusts the Certified Angus Beef ® brand to bring consistency to the table every time and a no-fail option in the Radisson Blu Hotel’s kitchen for all his chefs.

“We have a lot of young chefs coming through,” Harnois says. “I know that if I choose Certified Angus Beef, I’m going to get exactly what I got last time. It’s an assurance for me.”
Introduced to the brand in Russia, the chef knew he wanted to serve the brand when he took over Al Boom in 2003. There was no one else using it in Kuwait. As demand grew, so did availability.
Today, guests at the restaurants recognize the logo on his menu and are starting to see it in other places. “There is assurance and recognition with the brand. People know what they are going to get and where it comes from,” says Harnois.

The Certified Angus Beef ® brand’s logo is printed on his menu because he knows, as well as his guests, that if it’s not CERTIFIED, it’s not the best. It keeps them coming back to Al Boom. The crowd has shifted a bit over the last few years. Younger groups of friends come for an evening out and more families gather around the tables.

International delegations often visit the renowned Kuwait restaurant. What hasn’t changed is the desire for great beef.

The ribeye, tenderloin and sirloin traditional cuts are the most popular. The chateaubriand and the tomahawk are a couple of the specialty cuts on the menu, drawing those with adventurous palates. “You know you’re going to get quality with Certified Angus Beef,” Harnois says. “It might be a little more expensive, but you’re going to get what you pay for. Today, tomorrow, day after day, it will be the same product so you don’t have to worry. It’s consistency.”
In the changing global landscape, one constant in the kitchen is a good thing. Especially when it brings in the raving reviews and guests back to the top deck night after night.

Who is Certified Angus Beef ?
The original Angus beef brand. Based in Wooster, Ohio, and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.

For more information, visit CertifiedAngusBeef.com

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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.

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