For chef Munier Alsallaq, enjoying cooking is the key to being a master chef.
1. Do you go with the thinking that women are “cooks” and men are “chefs”?
No, being a chef, like any other profession, requires passion and hard work, which is really not gender-specific.
2. Who can cook better, you or your mum?
Definitely my mum.
3. Which famous personality would you love to cook for
His Highness King Abdullah II and Queen Rania of Jordan, and His Highness Shaikh Mohammad Bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai of the UAE.
4. If you could, would you change the design of a chef’s hat?
Yes, I prefer something simpler, like a bandana or a cap.
5. A dish you dislike cooking but have repeatedly prepared?
None.
6. Disastrous or memorable experiences in the kitchen?
At the last Davos, World Economic Forum 2007, I was invited to cook for the VIP guests, which also included Shaikh Mohammad.
However, upon arrival, I was informed that there wasn’t any halal meat available. So I personally went to the farm, bought lambs, slaughtered and prepared them to his liking.
7. Three valuable lessons you’ve learnt in the kitchen?
To be able to cook, one has to enjoy it. And most importantly, its all about teamwork, which, at Shangri-La Hotel, we know better as, “One Team, One Way”.
8. Tips you would like to share with readers.
I like food that’s simple, tasty and presentable.
9. A kitchen utensil you can’t live without?
Knife and cutting board.
10. Food you can’t live without?
Olive oil and vegetables.
11. An ingredient you think has been over used?
Butter.
12. The quickest meal to prepare?
A nice dish of pasta.
13. And the longest?
A nice cut of rib-eye beef.
ON THE FOOD COURT
A chef’s aces
Breakfast on the go
Waffles with fresh berries
Fave lunch recipe
Rosemary duck with apricots
Salmon patties
Dinner for 4 @ Dh20
Chicken apple arugula goat cheese salad
Low-calorie dessert and snacks
- Yoghurt and blueberry terrine
- Apple chicken quesadilla
Marinaire of sea scallops with apple tapioca and beluga caviar
- 1g tarragon
- 1g coral powder
- 40g baby scallops
- 2g tapioca
- 5g Beluga caviar
- 25g kohlrabi
- 15g yellow zucchini
- 1pc violet flower
- 3g chives
- 10ml lemon juice
- 40ml olive oil
- 100ml apple juice
- 3g salt
- 1g pepper
Prepare the scallops, season and marinate in oil and lemon juice. Place the tapioca in a pan with apple juice and cook until transparent. Place a ring on the plate and sprinkle with chopped chives and caviar.
Garnish the scallops with the coral powder, tarragon and tapioca. Place the scallops on top of the caviar. Cut the kohlrabi and yellow zucchini into three different sizes of teardrops and stack up with the zucchini in the centre.
Deck a flower on top and arrange each teardrop pointing inwards to each corner.
SPICE OF LIFE
Name: Munier Alsallaq
Age: 40
Nationality: Jordanian
Designation: Executive chef, Shangri-La Hotel
Location: Dubai
Favourite Cuisine: Mediterranean and Asian
Interesting facts: Simple and friendly, with a background in wrestling
