THE BATTLE OF THE KITCHENS
The first Battle of the Kitchens in Abu Dhabi will take place on Friday 16 March at Le Méridien Abu Dhabi, starting from 4pm with an after event buffet dinner for guests. Tickets are AED 190 (sold through TimeOut tickets) per person and include the live viewing of ‘The Battle of the Kitchens’, one non alcoholic welcome beverage, and a selection of food from various buffet stations throughout the evening. A cash bar is also available for guests.
Three of capital’s finest culinary teams from Le Méridien Abu Dhabi, Hilton Abu Dhabi Hotel, and Beach Rotana Abu Dhabi will compete in a series of mystery ingredient competitions at the ‘Battle of the Kitchens’. Kicking off on Friday 16 March at Le Méridien Abu Dhabi, this event is an opportunity for the hotels’ kitchen brigades to showcase their culinary prowess in front a reputable judging panel, and public audience.
“Although ‘black box’/mystery ingredient competitions have taken place at trade shows or within hotels themselves, the impetus behind this three part series is to demonstrate that in the midst of global brands, celebrity chefs and wide scale food festivals, top tier talent from the hospitality industry should take center stage”, states Sascha Winter, the creator of the ‘Battle of the Kitchens’ concept, adding, “it’s their time to shine in the communities in which they work and live in.”
How it Works - The Black Box
At the start of the 90 minute competition, all three teams will receive a magic basket containing mystery ingredients of which they will be asked to prepare a composed dish highlighting these items. Additional items from a common use pantry are also at their disposal, as well as a fully functioning and state of the art cooking station and appliances. Once the first course is created, plated and judged, a secondary basket will reveal additional mystery ingredients for the second course/round of the competition.
Ingredients can range from the common place such as chicken breasts, carrots, ice berg lettuce to the bizarre, including lesser known and used items such as gummy bears and beef jerky.
The Judges
The distinguished panel of judges include Chef Uwe Micheel, President of the Emirates Culinary Guild (ECG), Suzanne Husseini, celebrity chef, TV presenter, and author and Michael Wunsch, General Manager of Barakat.
Le Méridien Abu Dhabi
Daniel Brooker, Executive Chef
For this New Zealand native with more than 13 years of experience, much of his younger years were spent in apprenticeship and later working in some of New Zealand’s top restaurants and casinos, including Sky City, a world class entertainment complex with gaming facilities.
No stranger to competition, Brooker’s last grand slam was the coveted ‘Chef of the Year’ award at the Salon Culinaire in the 2011 Gulf Food. From his time in New Zealand, he went onto diverse locations such as Oman and Kazakhstan before taking his present position as Executive chef at Le Méridien Abu Dhabi. Defining his cooking style as simply classic and modern, Brooker prepares himself for the battle by running some practice runs with the team to make sure everyone is conscious of the ticking clock.
One ingredient that he hopes not to find in the mystery box is gummy bears.
Rodrigo Menendez, Executive Sous Chef
This Argentinean chef of 14 years is no stranger to the kitchen or academia. With certificates from his homeland and Spain, including a Masters in ‘Advanced Techniques in Gastronomic Services’, as well as a culinary degree from Buenos Aires, Argentina, he also cites mentors who helped develop his personal cooking style – Ramon Freixa, two star Michelin chef from Spain and Ramon Salto, the current executive chef of the of the W Hotel in Doha.
When asked what his signature dish is, Menendez simply responds that it is any dish that is fresh and natural, with a healthy dose of respect for the flavor profiles of each ingredient. As well, his culinary style leans towards the Mediterranean and Japanese kitchens.
Going into the kitchen battle, Menendez hopes to remain focused and organized in order to pull off highly accomplished dishes. Though not phased with any ingredient he may encounter in the mystery box, he hopes that whatever ingredient is given are the best ones for extracting flavor and provide the best yield.
Bandula Kirthiratna, Pastry Chef
Training as a pastry chef in his native homeland of Sri Lanka, Kirthiratna has worked primarily in the Arabian peninsula, in both Saudi Arabia and Qatar. A pastry chef with over 18 years of experience, he is widely regarded for his award winning dessers, wedding cakes and petite fours, gaining him recognition from the Emirates Salon Culinaire (Gulf Food).
Citing his signature dish as being Dark Chocolate with Wild Beery Marmalade, he also professes a tendency towards uncomplicated desserts and developing a good representation on the plate of flavours, colours, textures and aromas.
There is no mystery ingredient that Kirthiratna is afraid of from the mystery box.