10 Studying the classics
While innovation is fantastic and it is always fun to try something new, the classics are so called for a very good reason.
Rashwan says one of the “key-winners” is umm ali, “not only because it is a regional classic and must-have in a pastry kitchen in Qatar, but also because we present the most traditional recipe, without any artifice”.
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And Agnese says the focus on the traditional is proving popular amongst a younger generation. “The younger audience likes this as a retro approach to most things,” he says.
“It’s great, it gives the opportunity for older chefs like me to re-visit what we grew up with and what we learned. This way we get to pass on the knowledge to our staff of the never-dying classics. It is from these basic categories that today, many concept arise from.”
But there is also room for tweaks on the favourites and Payne says there is a trend developing for “classic dishes with a twist”.
“In the UK, Heston Blumenthal and Waitrose introduced an exclusive range of British cuisine with a twist and Müllers Fruit Corner introduced a 'British Classics' collection based on classic British desserts,” she explains.
“Consumers search out specific comfort foods for many reasons, and smart chefs are now modernising the classics combined with the latest flavour trends.”
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