Recipes for Success: Chef Makram Kazem offers advice and recipes for Lobster Thermidor and Pommes Anna.
Dubai: Makram Kazem, head chef of the French restaurant Lami Dieu in Riyadh's Mansard, started his career in the UK at the age of 18, where he studied the art of cooking and gained experience in fine dining. Kazem worked in prestigious London restaurants before taking on a “significant role” with a luxury cruise line led by renowned American chef Thomas Keller.
This job took him across Europe, America, Asia and Australia and broadened his culinary perspective.
L'ami Dave at Mansard Riad. (supplied)
Kazim then opened his own restaurant, Gusto Italian, in England, and then took the lead in L'ami Dave's kitchen.
Here, Kazem discusses common mistakes, his favorite food to cook and how to manage it.
What was the most common mistake you made when you started out?
A mistake that many chefs make early in their career is that they don't taste and season properly when cooking. It's easy to assume that a dish will be fine without frequent adjustments, but the flavor can change during cooking. Regular tasting and adjustments are important for a balanced final dish.
What is your best advice for amateur chefs?
Focus on mastering basic techniques. Understanding how to properly handle a knife, cook vegetables and manage heat can make a big difference. Once you're comfortable with the basics, experimenting with flavors and ingredients becomes much easier and more enjoyable.
L'ami Dave – Creme Brûlée. (supplied)
What ingredient can instantly improve any dish?
A high quality sea salt enhances the natural flavor of ingredients and can make a significant difference in taste. Just a pinch can raise the whole dish.
When you go out to eat, do you find yourself criticizing the food? What is the most common mistake you find in other restaurants?
Yes, as a cook, I think it's natural to criticize food when I'm eating. One of the common mistakes I see is inconsistency. Sometimes dishes can be under-seasoned or unevenly seasoned, which affects the overall taste.
What is your favorite cuisine?
I usually go for Arabic or Indian food, especially those with rice and meat. I enjoy the depth of flavor and complexity of spices that these dishes offer. Dishes like Biryani or Kabsa are especially appealing as they combine aromatic spices with tender meat and flavorful rice to create a satisfying and rich meal.
If you had to cook something quick at home, what would your go-to dish be?
A simple aglio e olio pasta. Just pasta, garlic, olive oil and a little red pepper. It's flavorful and satisfying and can be made in about 20 minutes with minimal effort. Plus, it's a great way to use up staples and can easily be customized with extra materials.
L'ami Dave – Roast beef salad with goat cheese and walnuts. (supplied)
Which customer behavior bothers you the most?
When they request too many or frequent changes to a dish after ordering. Responding to special requests is part of the job, but constant adjustments can complicate the preparation process and affect time and food quality. Clear communication about preferences and limitations means a smoother dining experience for everyone.
What is your favorite food to cook?
Mutton curry with spinach. I love it – a combination of tender lamb and vibrant spinach, infused with aromatic spices. The process of combining spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a soothing and impressive dish.
What is the most difficult dish to make?
One of the most challenging to perfect is the souffle. It requires precise timing, temperature control and proper technique to achieve the perfect texture and texture. Even minor deviations can result in an empty or uneven souffle, making it a true test of the chef's skill and attention to detail.
What do you look like as a chef?
I try to strike a balance between being authoritative and approachable. I believe in leading with respect and setting high standards, while ensuring that all aspects of the kitchen run smoothly. My approach includes clear communication and a commitment to quality.
Chef Mukram's Lobster Thermidor Recipe and Anna's Pems
(supplied)
Ingredients:
1 whole crab (including tail and claw); 120 grams of Thermidor sauce (recipe below); 30 grams of unsalted butter; 180 grams of pom anna (recipe below); 2 grams of microgreens
For the Thermidor sauce (yield = 2.4 kg)
Ingredients: 150 grams of butter; 100 grams of flour; 900 ml of milk; cream 1 liter; Shallot 200 grams; leek 150 grams; 15 grams of garlic; 200 ml of American malt; 750 ml of shrimp water (recipe below); 180 grams of Gruyere cheese; 25 grams of Dijon mustard; 40 grams of Maldon salt
Instructions:
Combine 125 grams of butter with flour and mix until smooth. This is your Manio Bor. Set aside and store at room temperature.
Heat a large pot over medium heat. Add the remaining butter.
When the butter foams, add shallots, leeks, garlic and salt.
Sweat the vegetables until soft, do not let them brown.
Add the malt and fry for a minute. Add shrimp juice.
Cut the liquid in half, add cream and milk and let it boil.
Stir in the Mania Bor.
Reduce heat and cook for 20 minutes, stirring frequently.
Stir in mustard and cheese.
Strain the sauce through a strainer.
For Anna's poem
Ingredients: 1 kg of chopped potatoes; 220 grams of duck fat; 20 grams of Maldon salt
Instructions:
Peel and thinly slice the potatoes.
Pour the duck fat on it and mix well.
Place the sliced potatoes in the mold and season each layer.
Cover it with oil paper and bake for 30 minutes at 180 degrees Celsius.
After cooking, put a tray on it
Leave it overnight in the refrigerator to compress and seal.
To store shrimp
Ingredients: 1 kg of seafood shells; 2 liters of water; 250 grams of shallots, peeled, quartered; 200 grams of celery; 60 grams of chopped lemon; 100 grams of fennel; 10 grams of black pepper seeds; 5 grams of fresh bay leaf
Instructions:
Roast the shells in the oven.
Add all the ingredients to a large pot, along with the roasted shells.
Place on low heat and cook for 20 minutes.
