Dubai’s Culinary Maestro: Mukkram Kazim
Mukkram Kazim, the head chef at the prestigious French fine-dining restaurant L’ami Dave in Mansard Riyadh, has a culinary journey that started at the age of 18 in the UK. His experience in fine dining began in London, where he honed his skills before taking on a significant role with a luxury cruise line under the renowned US chef Thomas Keller.
His culinary adventures took him across Europe, America, Asia, and Australia, expanding his perspective on food and flavors.
From Gusto Italian to L’ami Dave
After working in various prestigious restaurants, Kazim opened his own restaurant, Gusto Italian, in England. Eventually, he found himself leading the kitchen at L’ami Dave, where he continues to create culinary masterpieces.
Culinary Insights with Chef Kazim
In a candid interview, Kazim shares his thoughts on common mistakes in the kitchen, tips for amateur chefs, and his favorite dishes to cook.
Chef’s Tips and Tricks
When asked about common mistakes, Kazim emphasizes the importance of tasting and seasoning dishes throughout the cooking process. For aspiring chefs, he recommends mastering basic techniques before experimenting with flavors and ingredients.
The Secret Ingredient
According to Kazim, a high-quality sea salt can instantly elevate any dish by enhancing the natural flavors of ingredients.
Cuisine Preferences
While Kazim enjoys a variety of cuisines, he has a soft spot for Arabic and Indian dishes, particularly those featuring rice and meat. He finds the depth of flavors and complexity of spices in these cuisines truly captivating.
Quick and Easy Cooking
For a simple yet satisfying meal at home, Kazim’s go-to dish is pasta aglio e olio, a classic Italian recipe that can be whipped up in just 20 minutes with minimal effort.
Culinary Pet Peeves
One thing that annoys Kazim is excessive changes to a dish after it’s been ordered. While accommodating special requests is part of the job, constant adjustments can disrupt the kitchen’s workflow.
Culinary Masterpiece: Mutton Curry with Spinach
For Kazim, the most satisfying dish to cook is mutton curry with spinach. The blend of spices and flavors in this dish is a testament to his culinary expertise.
The Ultimate Challenge: Perfecting Soufflé
One of the most challenging dishes for Kazim to get right is soufflé. Achieving the perfect rise and texture requires precise timing, temperature control, and technique.
Behind the Scenes with Chef Kazim
As a head chef, Kazim strives to strike a balance between authority and approachability. His leadership style emphasizes respect, high standards, clear communication, and a commitment to quality.
Exclusive Recipe: Lobster Thermidor and Pommes Anna
Kazim generously shares his recipe for lobster thermidor and pommes Anna, showcasing the intricate process and attention to detail required to create this culinary masterpiece.
For the full ingredients and instructions, refer to the original content provided.