Recipe for Success: Chef Hadi Saroufim offers advice and shares his orange cake recipe.
Dubai: Imported from Beirut, Bar Du Port's executive chef Hadi Sarufim has been cooking since he was 10, but it was when he trained in a professional kitchen that he fell in love with the world of cooking.
“The more I work in the industry, the more I like it. I feel lucky to be able to do what I do. It just feels right,” he told Arab News.
“One of my most memorable dishes is a modernized version of kibbeh, a traditional Lebanese dish from my village of Zgarta, Lebanon. I made it into a kibbeh roll with ice cream yogurt, cucumber jelly, and dry ice,” he says.
Behind the bar. (provided)
His favorite dish on the Bar Du Port menu is grilled octopus with dried chorizo, tomato tartare and smoky green pepper coulis. “It uses simple ingredients, but packs a punch,” he says. “It captures the essence of Mediterranean cuisine. It’s fresh, bold and delicious.”
In this article, Saruphim talks about burnt onions, annoying customer habits, and the magic of vinegar.
When you first started out, what was the most common mistake you made?
I often burn onions and garlic while cooking. In a professional kitchen, even if you are assigned to a specific section, you have to multitask and work under tight time constraints. The pressure of doing multiple tasks at once can be overwhelming, especially for a new chef. Preparing various ingredients while keeping an eye on cooking times and techniques is a skill that takes time to develop. Those early days were tough, but they were essential in learning how to manage everything.
What is your most important tip for amateurs?
Always use the freshest produce. Quality ingredients can elevate an ordinary dish to something special. Starting with fresh, high-quality produce allows the natural flavors to shine. I have always admired the way Chef Alain Ducasse emphasizes “naturalness” in his cooking, focusing on the purity of ingredients and letting their natural characteristics speak for themselves. This philosophy has influenced my own approach. Whether you are cooking a simple meal or a sophisticated dish, the quality of your ingredients always makes a huge difference.
Thinly sliced swordfish served with charred orange and passion fruit sauce. (Served)
Can one ingredient instantly change the taste of any dish?
Vinegars like Xeres vinegar add flavor and instantly enhance the taste of any dish. A simple sprinkle can enhance the taste of a dish and bring out its best qualities, making it a must-have for any kitchen. It is especially recommended for risotto or salad dressings.
When you go to a restaurant and eat food, have you ever rated the food?
I definitely pay attention to food, but I try not to be too critical. One thing I often notice is the use of too much sauce. Sauces can enhance the flavor of a dish, but if used too much, they can overpower the main produce and mask the natural flavors.
What is your favorite dish?
I especially enjoy French and Japanese cuisine, and I also admire the craftsmanship of quality beef dishes like Nobu's carpaccio, which inspires our own menu innovations.
Green Lentil Salad with Rainbow Cherry Tomatoes, Pomegranate, and Yogurt-Summer Dressing. (Provided)
What customer behavior or request annoys you the most?
I love to innovate and be creative. It's all part of the craft. For example, our avocado mash is a unique twist on the traditional guacamole recipe, and once a guest and I started a 'friendly discussion' about the recipe. I always value the feedback from guests, but it can be frustrating when guests insist on a dish that matches their exact home recipe, leaving little room for creativity.
What is your favorite dish?
I am passionate about fish cooking, because of the delicate nature of the fish and the precision it requires. Timing is crucial to maintain freshness and flavor. One of my favorite dishes to prepare is butterfly sea bass. I love how simple yet elegant it is. Seasoned with lemon juice, olive oil, salt and pepper, served with a refreshing zucchini tartare. It is a dish that showcases the beauty of fresh ingredients and allows me to express my creativity.
Burrata with Kalamata olives, traditional tomatoes, roasted pumpkin and basil pesto. (Provided)
What is the most difficult dish for you to perfect?
One of the most challenging dishes for me is the traditional French foie gras terrine. It is a classic of French cuisine. It requires meticulous skill, especially in layering the foie gras correctly. Precision is key. Even the slightest mistake can cause the layers to mix, ruining both the texture and presentation of the dish. Mastering the terrine requires meticulous attention to detail and a deep understanding of the ingredients, making it technically demanding but also very rewarding.
What kind of person are you as a head chef? Do you yell a lot or are you more laid-back?
I focus on keeping things calm and organized in the kitchen. On our busiest nights, we can serve up to 1,200 covers in a relatively small kitchen, so it’s important that everyone follows the rules. With a team of 15, discipline is essential, but yelling is counterproductive, so we avoid it.
Chef Hardy's Orange Cake Recipe
(offer)
ingredient
For the orange cake:
340g eggs, 470g sugar, 360g flour, 10g baking powder, 230ml whipping cream, 160g butter (melted), 70g orange juice, 7g orange zest
For the orange syrup:
60g orange juice; 30g water; 30g sugar
For the meringue:
3 egg whites (100g), 200g sugar
Additional:
50g orange
guideline
(Note: Requires bain-marie)
For the orange cake:
1. Preheat the oven to 160°C.
2. In a mixing bowl, mix together the sugar and orange zest. Add the eggs and beat well.
3. Add orange juice and whipping cream and mix well.
4. Sift the flour and baking powder and mix until there are no lumps.
5. Add melted butter and mix well.
6. Pour the batter into the cake pan. Draw a straight line with melted butter on top.
7. Bake for 55 minutes.
8. Remove from the oven and pour orange syrup over the cake. Let cool.
For the orange syrup:
1. In a small saucepan, combine orange juice, water, and sugar over very low heat.
2. Boil and stir until the sugar dissolves.
3. Remove from heat.
For the meringue:
1. Place egg whites in a bain-marie pot and heat to 65C.
2. Put the egg whites in a mixer.
3. Add sugar little by little and whip until stiff peaks form.
assembly:
1. Once the cake has cooled and the syrup has been absorbed, serve topped with meringue and (optional) garnished with fresh orange slices and a scoop of orange ice cream.
