Another fruit platter.

This fruit platter was made by my colleague for ala carte order. I was amazed with his instinct of doing this fruit platter because it was his first day in the kitchen. I mean he was working as a kitchen steward the day before. Its look simple but elegant.

Now this colleague of mine is now demi Chef de partie and he won in one of  Dubai Mall recipe submission. And now he is going to Spain to attend a 3 days cooking seminar as a prize.

Weird potato

I was peeling this potato when I notice this hard thing on its skin. I forced to remove it by the peeler but I did not able to remove it. I leave it on the table because I need to check the food I am cooking. When I came back my chef already peeled it and this is what I saw. There is a stem of a plants that go through the potato. And that is weird.

Is this Arabic rice?

No. This is just another ordinary flavored rice, this is the same like fried rice of Asia, nasigoring of Indonesia, bit like paella of Spain.

Very easy to cook. We just need the following:

Oil, bay leaves, chop garlic, chop onion, diced carrots and potato, salt and pepper, and tomato paste for flavor and coloring, rice of course.

1. In a pot sauté the carrots and potato with garlic and onion.
2. Add the rice, roasted it a little bit.
3. Add some water, The same quantity like the rice.
4. Put salt, pepper and tomato paste according to your taste.
5. Let it cook for about 20 minutes.


There are different way of cooking of this rice. You can cook it in the rice cooker, in the oven, or even in the traditional wood fire.

With the rice cooker you just need to sauté the vegetables in the pan or wok and then transfer it to the rice cooker, add the rice, water, tomato paste and seasoning and cook it like normal rice cooker procedure.
We need to sauté it first to get the maximum flavor from the vegetables.

Worm on the salad

I found this worm on the spinach while I am cleaning 10 kg of spinach. It's good that I found it otherwise it will be a big problem in case guest see it.

This is how we should be careful in preparing food for the guests.

Dill marinated salmon

Salmon is already good with just salt and pepper, but this one in the picture must be really good because of the spices And herbs that we put like dill leaves, saute cabbage, sauté fennel, slice of orange and the amazing spices salt and pepper. Then we wrap it with baking paper.
Then we are going to steam it in the oven for around 8 minutes 100'.

I didn't try it yet because today was the first time that I made this.

Kitchens Hygiene

As a chef we are following standards procedures in food preparation when it comes to food safety. There is where is HACCP comes.  Hazard Analysis and Critical Control point is a systematic approach to food safety. This apply to all kinds of food service and pharmaceutical productions.

In the kitchen the chefs are required to follow the hygiene standards. Specially in the places where municipality is very strict when it comes to HACCP. This is why we are informed and all the information regarding to HACCP is readily and always available for us to read and understand the food safety.

Every Hotels kitchen has their Hygience officer who is en- charge in giving information and trainings to the chefs regarding HACCP. They are roaming around the kitchen making sure that standards are implemented and followed.

HACCP basically discuss the source of bacteria, cooking temperature, storing temperature, danger zone, etcetera.

I am full

Most of the food that i found in cafeteria are not my taste, but I am very hungry and I need to eat something. Good thing they have clear vegetable soup I took some in one plate then I take also some indian egg curry, I just remove the sauce. Then the egg I put it on the soup and that is what I eat with the rice. It's good and now I am full.