Ferrari World head chef Massimo Falsini said chefs in the UAE are not as well trained as their European counterparts, and must be taught properly so that they can develop.
“I had a challenge when I first opened because my chefs de partie that I brought in from other hotels, couldn’t make my biscuits or my sponge because I don’t have premix, and they were not used to making things without it,” Falsini explained.
“In this part of the world there is a lot of labour, but less skill. A brigade with 115 chefs is a dream in Europe; it is something that will never happen but it happens here because the labour is inexpensive, and no one wants to say that but it is the reality.
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“One chef in Europe could produce [more than] about 10 chefs working over here, because unfortunately they are unbelievably slow,” he added.
Dec 20, 2011 , United Arab Emirates
i have to agree with a previous comment that chefs are wonderful. Generally people who opt for such a job are the kind of people who do not mind hard work. From a management point of view, it's easy to 'blame the tools' or in this case the staff. Cooking is a career so staff need to be able to ...
Dec 15, 2011 , United Arab Emirates
Any European who works in the Middle East will understand the chef's sentiments. It did not say that he hired them, in all likelihood he was brought in and shown his staff. The way it works here is they hire quantity (cheaply) rather than quality and it is very hard to bring standards up when y...