Time to eat

In today's climate-sensitive environment, I feel it is important we investigate methods that are not harmful to our surroundings. One of the biggest drawbacks associated with organic food is the inflated price, but if the farming techniques were used more extensively, then the prices would come down.

Frank: I believe that organic food is not a fashion, it is a reflection of a growing consciousness towards healthier living and cleaner environments. We need to distinguish between the commercialisation of the phrase "organic" and a genuine attempt to grow healthier food. So I personally would like to see more of it in the region, going hand in hand with the willingness to pay higher prices for it.

Gerosa: I would like to see a consistently better selection of fruits and vegetables with a great taste. When there is a good overall supply then we will be able to think more of organic food, especially fruits and vegetables.

Paramasivam: Personally, I believe that the usage and consumption of organically produced food products is fantastic, as it is all about flavours.

In India, there are major farming communities established so that organic produce is easily and readily available on a large scale - you could buy directly from the farmers.

However, the idea and practice has definitely been over-hyped in this region, as the prices charged for serving organic food is extremely high. In order to help further develop this lifestyle choice, larger farming communities need to be created, so that it becomes sustainable.

Advertisement

What dishes do you find the most challenging in terms of sourcing ingredients and preparation?

Benson-Flower: The Argentinean government stopped exporting Latin American meat three months ago, so at our Latin American restaurant, Pachanga, we are now using the best quality American and Australian meat. Availability can be an issue.

Frank: In general it would be the dishes that are not "common" to this region. We do a lot of food festivals with other chefs and use their recipes. Quite often it takes us a while to get all the ingredients together. For these occasions I put a lot of pressure on our suppliers to come up with the right sources.

Gerosa: The most challenging aspect is to actually source the basic nutrition. Sometimes the simplest thing is the most difficult to find.

Arabiyat: For various food promotions showcasing international cuisines such as Chinese, Japanese and Mexican, we sometimes have to source ingredients from various locations outside of our region, however with forward planning and coordination with suppliers we can easily obtain the various items to ensure quality in all our dishes.

Paramasivam: In this region, the most challenging ingredients to find would be non-halal produce. For example, kobe beef from Japan could never be imported here, as authentic kobe beef does not meet the requirements for halal certification.

As such, whenever you see a menu advertising kobe beef, the truth is, a similar type of beef - but imported from another country - is being used. The challenge lies in being able to source substitute ingredients.

Haviland: We find it difficult to get many European dairy products, such as quark, clotted cream and crème fraiche in small quantities, which means we run the risk of wastage if we order in larger amounts.

We also find it difficult to source certain authentic Chinese ingredients to prepare traditional dishes.

What trends are you witnessing in the industry at the moment? What are you doing to ensure that your offerings stay up to date?

Benson-Flower: I've noticed a development in cooking stations in all-day dining buffets across Dubai. Whilst the concept isn't new, show kitchens in restaurants have been redefined to become more exciting, colourful and modern because people enjoy interacting with chefs and watching their food get prepared.

At Hilton Dubai Jumeirah we strive to maintain the highest food standards in all our outlets by shopping around, picking up on other trends, developing new concepts and most importantly, paying close attention to our guests and their tastes.

Frank: There are different trends like focusing on fresh produce, organic, molecular gastronomy and "back to basics". We are not promoting any one of these trends, but of course they do have an influence in what we are doing.

We conduct guest surveys almost constantly and change menus very often. That will ensure that we are up to date for the market in Abu Dhabi.

Gerosa: Today's trend is definitely "back to basic"; it is definitely passé to have superb looking restaurants with the most expensive concept and average food and service. Basic does not mean easy or boring, it means a proper foundation and top execution.

At Burj Al Arab we focus on food quality; therefore we attract and hire the best chefs and we want to ensure that we give an excellent experience to our guests. I travel quite a lot in Asia and Europe to see what is happening and to spot the trends.

I think that we have done a great job in adapting the latest trends to our kitchen, and we have good feedback from our guests.

Last year we successfully launched Junsui, an authentic Asian restaurant, and we have several new chefs that have joined our team helping to ensure the food quality at our restaurants has become even better than it was before.

Arabiyat: We keep up-to-date with advances in the food industry, researching latest trends and adapting innovations to our menus. Organic food is becoming quite popular, along with healthy food options such as low-fat recipes and nutritious meals.

Guests are tending to focus on well-being and are becoming more health -conscious diners.

Paramasivam: There is a recent trend towards modern gastronomy, which essentially refers to food packed with flavours but constructed and presented in a minimalistic way within a limited space.

It is a new approach towards refining food, where the focus is on the science of food preparation rather than the pleasure of dining.

However, it may not be wholly embraced on a commercial level as it is difficult to reproduce at home, since it is almost like cooking in a laboratory.

At Angsana Hotel and Suites Dubai, aside from the new and exciting concepts we are developing for our upcoming F&B outlets, our primary focus would be on time reduction for food preparation to serving in order to ensure the maximum freshness, and hence taste of food ordered by guests.

It is basically about adapting the concept of modern gastronomy with full flavours.

Haviland: Every new property seems to be embracing the concept of interactive dining, where the guest is able to liaise directly with the chefs, and therefore provide an enhanced dining experience.

Food travel [is also a trend]. Tours and trips planned around food experiences, a country's cuisine or cooking lessons were once just for dedicated foodies, but now they are attracting ordinary vacationers.

Local, fresh, natural and organic influences are also a trend. The focus on these factors is affecting every level and aspect of food, from farmers markets to convenience stores, even fast-food chains.

We at InterContinental are offering our guests "In The Know" experiences, where we focus on local knowledge, products and experiences that can be incorporated into their stay.

For example, one of our outlet chefs will take them to the local market, then prepare a meal with them of their choice. Our guest amenities and coffee breaks also follow this theme.