My earliest memories in the kitchen was discovering the ingredients used to create dishes that have been passed down from generation to generation by renowned French chefs.
The first dish I remember making was the Lobster Thermidore. I especially remember the joy of having the chance to taste it, because we had to try every single aspect of the dish to truly understand how the ingredients came together. It was so different from anything that I had ever had before, in texture, taste, and presentation.
The best cooking advice I ever received was to always make sure that everything was well seasoned before cooking.
If I could choose a dish for a last meal it would be the Slow Cooked Lamb Leg with garlic, rosemary, and parsley roasted tomato.
I feel happiest when guests enjoy the fruits of my craft and when I see the pleasure on people's faces as they appreciate the quality and consistency of what we create.
For me, the culinary scene in the UAE is the result of a multicultural, diverse population that brought together their own heritage, flavours and spices, to create something that we can truly call our own. The culinary scene is prolific and unique, and unlike anything you can find elsewhere in the world.
The Palace Downtown Dubai is offering Iftar and suhour at its Ewaan restaurant. Iftar, inclusive of water and Ramadan beverage is for Dh220. Suhour meals begin with a minimum spend of Dh160. Iftar is from 6.30pm to 9pm; suhour from 10pm to 2am. For details click here
