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Dubai: Mukkram Kazim, executive chef of French fine-dining restaurant L’ami Dave in Riyadh Mansar, began his career in the UK at the age of 18, where he studied culinary arts and gained experience in fine-dining restaurants. Kazim worked in prestigious restaurants in London before taking on a “key role” at a luxury cruise line under renowned American chef Thomas Keller.

Through that job, he traveled to Europe, America, Asia and Australia, broadening his perspective on cooking.

Before heading the kitchen at L'ami Dave, Kazim opened his own restaurant, Gusto Italian, in the UK.

In this article, Kazim talks about common mistakes, his favorite dishes, and his management style.

What was the most common mistake you made when you first started out?

A mistake many chefs make early in their careers is not tasting and seasoning their dishes properly as they cook. It is easy to assume that a dish will turn out well without frequent adjustments, but flavors can change as you cook. Regular tasting and adjustments are essential for a balanced final dish.

What is the most important tip you can give to an amateur cook?

Focus on mastering the basics. Understanding how to properly handle a knife, how to cook vegetables, and how to 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.

What ingredient can you use to instantly make any dish taste better?

High-quality sea salt. It enhances the natural flavor of ingredients and makes a noticeable difference in taste. Even a small amount can enhance the taste of the entire dish.

Do you ever criticize the food when you eat out? What are the most common mistakes you see in other restaurants?

Yes, as a chef, I think it's natural to criticize the food when you're eating out. One of the common mistakes I notice is inconsistency. Sometimes a dish is under-seasoned or unevenly seasoned, which affects the overall taste.

What is your favorite dish?

I usually like Arabic or Indian cuisine, especially dishes that feature rice and meat. I enjoy the depth of flavor and the complexity of spices that these dishes provide. Dishes like biryani and kabsas are particularly appealing because they combine aromatic spices, tender meat, and flavorful rice to create a satisfying and rich meal.

What do you usually cook when you need to cook something quickly at home?

Simple pasta aglio olio. All you need is pasta, garlic, olive oil, and a few chili flakes. It's delicious, satisfying, and can be made in about 20 minutes with minimal effort. Plus, it's a great way to use up stock and can be easily customized with additional ingredients.

What customer behavior annoys you the most?

When you ask for a change to your order too often or too much. Accommodating special requests is part of the job, but constant adjustments can complicate the preparation process and affect the timing and quality of your meal. Clear communication of preferences and restrictions means a smoother dining experience for everyone.

What is your favorite dish?

Lamb curry with spinach. I love this dish. The combination of tender lamb and vibrant spinach is enhanced by aromatic spices. The process of mixing the spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a comforting and impressive dish.

What is the most difficult dish for you to successfully make?

One of the most difficult things to make perfectly is the soufflé. It requires precise timing, temperature control, and the right technique to achieve the perfect rise and texture. Even the slightest deviation can cause the soufflé to be too tight or uneven, making it a true test of the chef’s skill and attention to detail.

What kind of person are you as a head chef?

I strive 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 and Pomme Anna Recipe

ingredient:

1 whole lobster (including tail and claws), 120g Thermidor sauce (see instructions below), 30g unsalted butter, 180g pommes Anna (see instructions below), 2g microgreens

For the Thermidor sauce (Yield = 2.4kg)

Ingredients: 150g butter, 100g flour, 900ml milk, 1L cream, 200g shallots, 150g chives, 15g garlic, 200ml American malt, 750ml shrimp stock (see instructions below), 180g Gruyere cheese, 25g Dijon mustard, 40g Malden salt

guideline:

Mix 125g butter and flour together until evenly distributed. This is your beurre manière. Set aside and leave at room temperature.

Heat a large pot over medium heat. Add the remaining butter.

When the butter is foamy, add the shallots, chives, garlic, and salt.

Stir-fry the vegetables until tender, but do not allow them to brown.

Add malt and boil for 1 minute. Add shrimp stock.

Reduce the liquid by half, add the cream and milk and bring to a simmer over low heat.

Add the beurre manière and whip.

Reduce heat to very low and cook, stirring frequently, for 20 minutes.

Add mustard and cheese and mix.

Strain the sauce through a sieve.

For pommes Anna

Ingredients: 1kg sliced ​​potatoes; 220g duck fat; 20g salt

guideline:

Peel the potatoes and slice them thinly.

Pour duck oil over it and mix well.

Slice the potatoes and place them in a layer on a baking sheet, seasoning each layer.

Cover with parchment and bake at 180 degrees for 30 minutes.

Once cooking is done, place a plate on top.

Press down and place in the refrigerator overnight to harden.

For shrimp stock

Ingredients: 1 kg seafood shells; 2 litres of water; 250 g torpedo shallots, peeled and quartered; 200 g celery; 60 g lemon slices; 100 g fennel; 10 g black pepper; 5 g fresh bay leaves

guideline:

Bake the shells in the oven.

In a large pot, combine all ingredients and the roasted clam shells.

Cook over low heat for 20 minutes.