Simply Abu Dhabi Magazine XVII

Interview with Praba Manickam, Regional Head Chef of FFI What is your career background and what initially inspired you to get into the hospitality industry? I graduated from Bharath University in India with a degree in Hotel Management and started my career at Centre Point, the five-star hotel in Nagpur.FoodhasalwaysbeeninmyDNA:mymotherisawonderfulcook, and when I was studying, family urged me to get as much hands-on experience as I could. In 2007, I relocated toDubai followingmy passion to beachefininternationalcuisine.Now,Iamoverseeingfivedifferentconcepts with seven outlets in theMiddle East. Howwould youdescribe your cooking style? I aim to showcase the main ingredient, focusing on keeping the flavour profiles clean, and I season boldly. The flavours I use reflect me, andmy life experience, includingwhere I’ve lived and grewup. What are you likewith your teamin the kitchen? Being a leader I’ll train andmotivate staff to deliver an efficient food operation. But I don’t like people tomess around; they have to do it myway. What is your signature dish? I don't think I have created one yet! So far I’d say the best is the pistachio & herb crusted cannon of venison, roasted vegetable gateau, fruit ratatouille, beetroot puree and redwine jus. Name three basic ingredients wewould always find in your kitchen. Extra virgin olive oil, butter, good honey. Howdo the front-of-house andback-of-house support each other? You have to treat both as a single team. Ensure both departments have a regular opportunity to discuss issues and exchange views, and that ideas and problems are listened to and discussed. It's about getting them to understand that they are both there to look after the guest. Biggest challenges you face in the kitchen and the restaurant? Getting the right staff in place. As we all know, with the number of hotels and restaurants opening in the UAE, we often don't have enough professional culinary chefs and service staff to cover. So, we started going back to the hotel school to pick entry level staff, sowe could train andmould them thewaywewanted. Are there any culinary trends you’re seeing across the world that you integrate into your ownmenu? Ithinkchefsaregoingbacktothebasic,farms-to-tablemodel,creatingqualityhome- style foodwith amodern twist. What advicewould you give young chefs entering the industry? To me, it’s all about passion. Just don’t wake up and go to work – wake up in the morning and live your life. If you think of it like that, you’re going to go a million miles.Youhavetodoitforacertainamountoftimebeforeyoustartexpectingthings tocometoyou.AnotherthingI’dsayis,donotbescaredtomakemistakesortotake on a responsibility or an opportunity. Far too often I’ve seen very good chefs not get to where they’re destined to go, because they haven’t taken up the opportunity. You need to have determination to learn as well. What are your thoughts on the food andbeverage scene in theUAE? Each group of F&Bpeople have been creating excitement, implementing new ideas and strategies, new concepts and ways of thinking, but in very different ways. I just lovethatit’sprogressingsoquicklyandpeopleareembracingit.Aconceptisn’tabout the food or the ambience. The concept is about all the little things donewell. Todate,whathasbeenyourmostmemorableculinaryexperienceandwhy? In 2014, I won a cook-off competition inwhich ten finalist chefs prepared one dish inonehour,usingarangeofmysteryNewZealandingredients,whichwererevealed on the day. As a winner of the now-annual event, I travelled back there last year and visited a range ofNewZealand food and beverage producers. Where do youwant to see yourself five years fromnow? Therearesomanywaysitcoulditgo.I'dliketodosomethingalittlebitsmaller.Isee myself running a small farms-to-table boutique restaurant. Finally our signature question: what do you think of Simply AbuDhabi? SimplyAbuDhabiisoneofthefewtopluxurymagazinesinAbuDhabi,withavery niche and unique target market. Steak Tatar Duo of Chicken - Confit & Grilled with white bean cassoulet

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