CONNECTOR.AE 26 CONNECTOR.AE 27 Dining Around Dining Around Chef ’s Corner: Manuel Caicedo Chefs are one of the vital aspects for the smooth running of a restaurant, and Chef Manuel Caicedo, Executive Chef at Habtoor Grand Resort is the perfect example of it. Having started his culinary journey at home, cooking with family, Chef Manuel Caicedo found his passion and decided to make it a full-time profession. Chef Manuel Caicedo worked his way up the ranks around Latin America and Spain, before heading to Dubai for a new adventure and finding his place amongst the team at Habtoor Grand Resort as the Executive Chef. Specialising in Spanish, Continental, Mediterranean and Middle Eastern cuisine, Chef Manuel Caicedo infuses all the dishes cooked and served, with amazing flavours from these countries. Chef Manuel Caicedo shared his journey with Connector, from his humble beginnings to his favourite dish at the restaurant. How did you get started in the food industry? Since school, I have always felt a passion for food and everything that surrounds it, particularly the moments spent with family and friends at the table or in the kitchen, and cooking alongside my Mum and sharing anecdotes. I was fortunate to travel with my parents to various parts of the world, immersing myself in different cultures and experiencing the unique events and cuisines of each country. It was these experiences that solidified my decision to become a chef and pursue my passion while having the opportunity to travel the world. When the time came for me to graduate from school, I knew in my heart that I wanted to embark on a culinary journey, exploring new lands and cultures, through the art of cooking. What is your earliest cooking memory? I have many memories of going on vacation with my entire family at our farm in the countryside, with my cousins, aunts, uncles and especially my parents and grandmother, spending hours preparing melcocha, which is a sticky candy made from sugar cane syrup. Seeing how everyone enjoyed the process, the danger of working with high temperatures so as not to burn ourselves, knowing how to handle the mixture, and being so small, I remember my excitement at seeing the result and being able to enjoy that chewy experience. What is your favourite dish from your country? Every dish cooked depends on the celebration and the people sharing it with you. If I had to choose, it would be bandeja paisa, a very traditional dish that dates back many years. It once had another name, which changed over time to keep it as the emblematic dish of the region. Originally, it was made with more than nine ingredients, all of which can be found locally. People used to have it for breakfast, since it has enough calories to enable you to work in the fields for an entire day, be it from harvesting coffee or ploughing the land. What is the one go-to and easy snack you love making for midnight cravings? In my house, eggs, flour, cheese, Spanish sausage and homemade granola are always a necessity. With these ingredients and some others that are hidden on a shelf in the refrigerator, I can on a whim make anything, from a good omelette or a tortilla Española to fresh pasta or a quiche. It all depends on the day and the mood. What is the one raw ingredient you cannot cook without from your country? Definitely rice. You can find different varieties of rice used as an ingredient in many countries. It is used in cold salads, hot dishes, and even desserts, and has a rich tradition of being mixed with various proteins, spices and sugar. This combination creates different flavours and textures, making rice a versatile product with a touch of magic. What is the best dish to try at your restaurant? Given the wide variety of restaurants at our resort, if I had to choose, I would say some of my favourite options are slow-cooked brisket tacos with our habanero sauce from Al Manara Beach Bar, and our T-bone a la Florentina shared with grilled provolone and the Panzanella salad from Luciano’s. As for dessert, it is the fresh tiramisu from Luciano’s, which is assembled at the table with a hot espresso cafe, mascarpone and our amaretto lady fingers, an explosion of flavour.
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