CONNECTOR.AE 24 CONNECTOR.AE 25 Dining Around Dining Around Chef ’s Corner: Kameel Rasyid Eril In a recent interview with Connector, Chef Kameel Rasyid Eril, Co-Founder and Head Chef of bkry in Alserkal Avenue, discussed his journey from his early baking days with his mother in Indonesia to becoming a leading figure in the culinary world. His initial passion for baking led him to complete a three-year pastry and bakery program in Indonesia. He then honed his skills at a 5-star hotel in Bandung and further developed his expertise in artisanal bread, cakes, ice cream, and chocolate at renowned establishments, including a Swiss Bakery in Abu Dhabi and an esteemed cheesecake venue. Kameel’s career reached new heights at a prestigious Dubai hotel, where his talent as a cake artist and baker earned him numerous accolades and medals from top competitions such as the Dubai World Hospitality Championship and the Culinary World Cup. As the founder of bkry, Kameel infuses his extensive experience and creativity into every product. bkry showcases his commitment to innovative baking, offering unique breads, cakes, and pastries made from globally sourced and local UAE ingredients. 1. How did you get started in the food industry? It started when I helped my mom bake in our home country. After completing 3 years of baking school, I embarked on a career in the baking industry, joining competitions to refine my skills. I always envisioned opening my bakery. Every step, from learning traditional recipes with my mom to competing professionally, has brought me closer to this goal. My passion for baking, inspired by these experiences, keeps driving me towards creating a bakery that combines tradition with innovation. 2. What is your earliest cooking memory? Baking with my mom, it is a ‘steamed brownie’ that we would make. We have many varieties we bake from morning to night, breaking crates and crates of eggs. The room is steamed by the big customised steamer she has, it was fun and so memorable, it brings tears to my eyes when I remember it. 3. What is your favourite dish from your country? It is my father’s favourite ‘Ontbijtkoek’, a traditional Dutch spiced cake made with rye flour, honey or molasses, and spices like cinnamon, cloves, nutmeg, and ginger. The flavour profile reflects Indonesian influence from the Dutch colonial era. 4. What is the one go-to and easy snack you love making for midnight cravings? Whole oats with raisins and chocolate. 5. What is the one raw ingredient you cannot cook without from your country? ‘Sambal’, a spicy Indonesian chilli paste made from chilli peppers, garlic, ginger, shallots, and lime juice. 6. What is the best dish to try at your restaurant? I always go with a classic one which is the almond croissant, but here at bkry we add our own homemade almond miso paste to make it sweet and savoury at the same time.
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