‘Watching people eat makes my day’
She was working as a lawyer, when she decided to become a chef. mum to two boys, a dog called lucy, and a cat named duve — on weekends, she sits back whilst her husband preps a BBQ meal for the family.
My mother has always enjoyed cooking and she is a fabulous cook! I have memories of waking up to the smell of yoghurt pound cake or doing my homework, whilst she prepared croquette or a roast. What’sCheese your soufflé favourite prepared dish?by mum. What’s the one dish from home, Spain, you miss the most? Amazing seafood. A culinary skill that you’ve mastered and take pride in? Preparing a proper béchamel. It seems like a simple old-fashioned recipe, but doing a proper nice and creamy béchamel isn’t as easy as it seems. I am also proud of my sous-vide cooking techniques. Any cookbook authors you refer to? I have an extensive library of cooking books from some of my favourite chefs, from Jamie Oliver and Nigella to Heston Blumenthal and Grant Achatz. A food destination on your wish list? Japan. What do you like about Middle-Eastern food? The herbs used, the amount of spices used, and the fact that every dish seems to be perfect for sharing. A chef that you look up to? Eneko Atxa from the restaurant Azurmendi in Vizcaya, Spain. Describe the ‘behind-the-scenes’ of a restaurant kitchen? It is fun, hectic, stressful, crazy, and delicious! What has the UAE taught you about cooking and eating? You need to adapt to your customers’ choices, whilst respecting who you are and what you do. I introduce a few Middle Eastern or Asian elements to my dishes, whether it is an ingredient or a cooking technique. What keeps you motivated? Support from my family and feedback from customers. It is a wonderful feeling when clients get back to you to say how much they enjoyed the food and service. Any food apps on your smartphone? Chef’s Steps. If not a chef what would you have been? A pet rescuer.