After getting a rundown of how it all works by the site’s co-founder Karl Naim, I’m ready to try it for myself, from start to finish.
First, I create my “foodie” profile on www.chefxchange.com, which involves adding personal details such as an email address and a photo if I want, and fill out the kitchen-logistics section, which tells my chef what I have in my kitchen and what they need to provide.
With profile formalities done, it’s time to choose my chef – professional, semi-pro or amateur; the type of food I want served; and perhaps most importantly, when I want this gastronomic experience.
There are a couple of factors I need to consider. I’m what I call “a special-needs eater” (aka coeliac), but from what I can see, most of the professional chefs should be able to assist me in creating a suitable gluten-free menu. With the date nominated and the professional-chef button clicked, up pop two choices – chef Amro or chef Alex. Chef Alex has an “organic delights” menu and his price per person is reasonable, so the choice is easily made.
Before I can lock it in, I have to reach out to him and ensure he’s available on the evening nominated. With a bit of to-ing and fro-ing, we sort out a menu and the dinner party is set: three-courses, Thursday at 7.30pm, for four people.
With the dinner confirmed, the chef and I are now able to exchange contact details. Until then, that’s all kept anonymous for security reasons.
Our chef, who has previously served the British monarch and worked in Michelin-starred restaurants, requests access to my kitchen three hours before the serving time to prepare. On the evening of the dinner, there’s a slight hiccup: the chef calls about 5pm to tell us he’s lost. I immediately think we’ll be eating later than expected, but our first course is on the table at 8pm.
On arrival, chef Alex admits this is the first time he’s cooked a “private” dinner through ChefXChange, and tells us he’s spent quite a bit on produce. I can’t help but feel bad about that and wonder if that’s information I shouldn’t have been told. I battle through the evening thinking I should be helping in the kitchen, not because chef Alex needs it, but because I’m just not used to having someone do the work for me.
We’re wowed by the presentation of the starter, and after an explanation of what’s on our plates, the hero being the quinoa-crusted Japanese tuna, we dig in.
Chef Alex returns to the kitchen to start on the main course. He says he signed up to the platform “because cooking is a passion” and he misses it, now that he works in an office-based job. He’s very personable and extremely knowledgeable about the dishes and the produce he’s using.
“Now, I’m serving you sea bass, imported from France, with a black mash, courgette and carrot linguine, rock oyster cream and black lemon purée,” he says, as he delivers the mains about 20 minutes later. Again, I’m impressed by the presentation and the portion sizes – this is my favourite dish so far.
I duck into the kitchen a couple of times during the night, but each time it’s under control.
Dessert is the pièce de résistance. Alex’s “English garden” is a feast for the eyes and tastes divine.
As we finish our dessert and continue to chat, we’re asked if we mind not having the coffee that goes with the second dessert. While everyone else is happy to pass, I would have liked one with mine, secretly thinking perhaps it shouldn’t have been on the menu.
The final dish is a little unnecessary, but the pistachio parfait with chilli mango salsa looks lovely and everyone except me cleans their plate. Chef Alex then takes some time to sit and talk to us about what he hopes to get out of being involved with ChefXChange.
I do think it’s a good concept – fingers crossed it’s successful,” he says, adding that the benefit for him is he can manage his own schedule.
After spending 20 minutes with us, chef Alex returns to the kitchen to clean up (which comes as part of the advertised service). While he’s doing so, my friends and I agree it was nice to be treated, the food was fresh and well presented. I guess the big question is would we do it again? The general consensus is yes. It’s a good idea in this country, and with some fine-tuning, it has all the ingredients for culinary success.
Now, it’s time for me to do my review on the ChefXChange website.
• For more chefs and information on ChefXChange, visit www.chefxchange.com.
mhealy@thenational.ae