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Dubai: Hadi Sarufim, executive chef of Bar Du Port, imported from Beirut in Dubai, has been cooking since the age of 10, but he was truly fascinated by the culinary world when he began training in a professional kitchen.

“The more I work in this industry, the more I love it. I feel lucky to do what I do. It feels right,” he told Arab News.

“My childhood food memory is a modern take on a traditional Lebanese dish called kibbeh from my village in Zgharta in Lebanon. I made kibbeh bread with yogurt ice cream, cucumber jelly and dry ice,” he says.

His current favorite dish on the Bar Du Port menu is the grilled octopus with dried chorizo, tomato tartare and smoked paprika sauce. “It’s simple ingredients with intense flavors,” he says. “It captures the essence of Mediterranean cuisine so well. It’s fresh, rich and delicious.”

Here Saroufim talks about burnt onions, annoying customer habits, and the magic of vinegar.

When you first started, what was the most common mistake you made?

I often roast onions and garlic while preparing food. In a professional kitchen, even if you are assigned to a specific department, you are often tasked with multitasking and working under tight time constraints. The pressure of juggling multiple tasks at once can be overwhelming, especially for new chefs. Balancing the preparation of ingredients while keeping an eye on timing and cooking techniques is a skill that takes time to develop. The first few days are tough, but it is essential to learn how to manage everything.

What are your top tips for beginners?

Always use fresh, quality ingredients. Quality ingredients can elevate an ordinary dish into something extraordinary. When you start with fresh, high-end ingredients, the natural flavors really shine through. I have always admired how Chef Alain Ducasse emphasizes “naturalness” in his dishes, focusing on the purity of the ingredients and letting their natural qualities speak for themselves. This philosophy has influenced my approach as well. Whether you are preparing a simple meal or a special dish, the quality of your ingredients always makes a big difference.

What's one ingredient that can instantly improve any dish?

Vinegars, such as Ceres, can instantly enhance the flavor of any dish. Just a few drops can enhance the flavor and bring out the best in a dish, making Ceres a must-have in every kitchen. I especially recommend Ceres for risotto or salad dressings.

When you go out to eat, do you often criticize the food you eat?

I am very particular about food, but I try not to be too critical. One thing I have noticed a lot is the use of too many sauces. While sauces can enhance the flavor of a dish, using too much can overpower the flavors of the main ingredients and mask the natural flavors.

What is your favorite food?

I particularly love French and Japanese cuisine. I also admire Nobu’s fine-dining skills in creating high-quality meat dishes, such as carpaccio, which has inspired our new menu.

What customer behavior or request annoys you the most?

I love to always be innovative because it's part of the craft. For example, our mashed avocado has a unique flavor profile compared to a traditional guacamole recipe, and that has led to some “friendly arguments” with guests about the preparation. While I always value guest feedback, it can get annoying when guests insist on using a recipe that's exactly the same as their home recipe, leaving little room for creativity.

What kind of food do you like to cook the most?

I am passionate about cooking fish because fish is a delicate and delicate food. Cooking fish at the right time is very important to preserve its freshness and flavor. One of my favorite dishes to cook is sea bass fillet. I love how simple it is, yet elegant. Seasoned with lemon juice, olive oil, salt and pepper, and served with a refreshing zucchini tartare, it is a dish that showcases the beauty of fresh ingredients and allows me to express my creativity.

Which menu is the most difficult for you to make?

For me, one of the most challenging dishes was the traditional French foie gras terrine, a classic French dish. This terrine requires meticulous technique, especially in the layering of the foie gras. Precision is key, as the slightest mistake can cause the layers to blend together unnaturally and make the dish look even more appetizing. Mastering a terrine requires attention to detail and a thorough understanding of the ingredients, making it a highly technical but rewarding dish.

As a head chef, what type of person are you? Do you yell a lot, or are you more of a laid-back person?

I make it a point to keep the kitchen calm and orderly. On our busiest nights, we can serve up to 1,200 dishes in our relatively small kitchen, so it's important that everyone follows the rules. With a team of 15 people, discipline is very important, but I also avoid yelling, as that can be more detrimental.

Chef Hadi's Orange Cake Recipe

raw material

For the orange cake:

Eggs 340 g, sugar 470 g, flour 360 g, baking powder 10 g, whipping cream 230 ml, butter 160 g (melted), orange juice 70 g, orange zest 7 g

For the orange syrup:

Orange juice 60 grams, water 30 grams, sugar 30 grams

For the meringue:

3 egg whites (100 g) 200 g sugar

more:

Orange 50 grams

advice

(Note: A kettle is required.)

For the orange cake:

1. Preheat oven to 160 degrees Celsius.

2. In a mixing bowl, combine sugar and orange zest. Add the eggs and beat until combined.

3. Add orange juice and whipping cream. Mix well.

4. Sift flour and baking powder. Mix until there are no lumps.

5. Add melted butter and mix well.

6. Pour the mixture into the cake pan. Draw a line of melted butter on top.

7. Bake for 55 minutes.

8. Remove from oven and pour orange syrup over the cake. Let cool.

For the orange syrup:

1. In a small saucepan over very low heat, combine the orange juice, water and sugar.

2. Bring to a boil until the sugar dissolves.

3. Remove from heat.

For the meringue:

1. In a pot of boiling water, bring the egg whites to a boil to 65 degrees Celsius.

2. Move the egg whites into the mixer.

3. Gradually add sugar while beating until stiff peaks form.

Assembly:

1. Once the cake has cooled and absorbed the syrup, serve sliced ​​with the meringue and (optionally) garnished with a fresh orange slice and a scoop of orange ice cream.