Selection and variety
Sheraton’s Massetti says that the selection of frozen products available to Middle East chefs is still not sufficiently extensive.
“It’s too limited to be a viable solution for a higher level of usage,” she observes. “For example there are artichokes available, but only the bottom line; not the smaller, tastier varieties with a more usable bud.
“The variety of green leafy vegetable is practically limited to spinach,” she adds.
Freshly Frozen Foods’ Quadros disagrees, stating that frozen foods are easily available, even products that are out of season.
“With the variety of products coming into the market and its functional benefits, by perfecting the process that guarantees the food customers eat we can assure that a wide-range frozen foods provide healthy and hygienic ingredients,” he comments.
Thomas Gerasch, executive chef at Cove Rotana Resort, Ras Al Khaimah, believes the range of frozen products available to chefs in the region is “very comprehensive”.
“It covers all lines — seafood, meat products, snack foods, fruits and vegetables, even traditional Arabic food,” he notes.
However Gerasch declares that quality should always come first. “We will never use frozen products if we can not guarantee the quality,” he affirms. “The use of good quality frozen products is internationally accepted, but the decision to purchase frozen foods needs to be made through the judgment of a professional chef — for example I would never use frozen mashed potatoes.”
While buying frozen products and ingredients is accepted as ‘the norm’ by most chefs, purchasing them can present ethical issues regarding the environment and supporting local producers, points out Park Inn Muscat executive chef Sandeep Kamal.
“Generally speaking, the fresher the food, the healthier and tastier it is,” says Kamal. “I wouldn’t recommend using frozen foods when it comes to meat, fish or poultry and for that reason we don’t use them at Park Inn Muscat. Instead, we prefer to use local products as much as possible.
Advertisement
“We support Origin Oman, which is a local organisation that promotes the use of Omani products in the Sultanate,” he adds.
Kamal understands that taking such a stand can often leave chefs short of common ingredients demanded by customers.
“Fortunately we have not been forced to use additional frozen ingredients or products,” he states.
“But when it comes to things like French fries and similar items, you have to buy them frozen as it is not practical to make them in your hotel or restaurant kitchens.”
Despite chef concerns regarding frozen produce, suppliers remain bullish about the benefits of frozen produce and ingredients.
Freshly Frozen Foods’ Quadros suggests that busy lifestyles have helped boost the concept of frozen food.
“It can be the easiest way without comprising on taste, nutrition and convenience,” he suggests.
“Also it is economical and has the same nutritional value as fresh products.”
As Federal Foods’ Mathews concludes: “There was a large demand for frozen food in the region even before the present economic situation — chefs today have learnt the advantages of using frozen food products.”
Search our database of more than 2,700 industry companies
