It has truly been an amazing food-blogging journey, ever since the inception of the blog back in June 2012. One of the many perks I’ve experienced is the chance to meet chefs who are immensely passionate about the one thing I adulate, food.
One of the first interactions was with a fantastic two Michelin star Chef Atul Kochhar. I watched him stir-up a storm in the kitchen at a cooking class invite and serve us his signature, ravishing dishes.
Next, the molecular gastronomy genius Chef Jeff Ramsey graced The Oberoi, Dubai with his culinary skills and introduced my tastebuds to brilliance using the art of molecular gastronomic and served my palate a culinary journey like none other.
A chance to meet India’s most famed and loved celebrity Sanjeev Kapoor was an absolute thrilling experience as I recalled memories of spending an hour, nearly every week, watching him skillfully and with so much passion, place a spotlight on the various Indian cuisines from different India states, live on TV. It was a surreal meet & greet.
In honor of the Italian Cuisine World Summit 2013, an Italian fayre was set for the night at the high-end Cavalli Club Dubai which hosted Chef Marco Sacco the Italian chef whose famous quote I always admire; “When I’m in the kitchen, I have no limits whatsoever.” A wine paired dinner offered a glimpse of Marco’s maestro innovative abilities whilst keeping to traditional aspects of Italian cuisine. The highlight of the menu and very unique to the taste was and Agnolotti Pasta Monferrina style.
One of my most favorite chef meet & greet till date was at The Ritz-Carlton DIFC as the glamorous hotel extended an invite as part of the Italian Cuisine Summit 2013 for a night of butchery by Master Butcher Simone Fracassi and set menu by Celebrity Chef Cesare Casella. A splendid night to observe the brilliance of the men with two separate skill sets who were absolutely zealous over the meat served.
The special menu for the night was divine and left my taste buds longing for more but my stomach crying for relief. Chef Cesare with his trademark rosemary introduced the herb in the most eloquent manner as a dessert, Semirfreddo di Pinoli e Rosmarino (caramelized pine nut and rosemary semifreddo, with honey glazed figs). A detailed insight to the menu by Saba Wahid.
Last, but not least, dinner with the one and only Chef Marco Pierre White at Wheeler’s DIFC, Dubai was exclusive and offered a taste of Marco’s selections with a key focus on seafood from oysters, to Atlantic salmon carpaccio, to a buttery Dover sole which teased the palate. Albeit, a late introduction to the chef after the meal had ended, Marco greeted us with his presence, posed for an image and bid a farewell to end the night and a final count of chefs meet and greet for the year.