Recipe for success: Chef Mukkram Kazim offers advice and lobster thermidor and pommes Anna recipe
DUBAI: Mukkram Kazim, the head chef of the French restaurant L'ami Dave in Mansard Riyadh, started his career at the age of 18 in the UK, where he studied culinary arts and gained experience in delicious food. Kazim worked in a prestigious restaurant in London before landing a “big role” with a luxury cruise line under the leadership of famous American chef Thomas Keller.
This work took him across Europe, America, Asia and Australia, broadening his perspective on food.
L'ami Dave at Mansard Riyadh. (given)
Kazim opened his own restaurant, Gusto Italian, in England before leading the kitchen at L'ami Dave.
Here, Kazim talks about common mistakes, his favorite foods, and how to manage them.
When you started, what was the most common mistake you made?
A mistake many chefs make at the beginning of their career is not tasting the dishes properly while they are cooking. It's easy to assume that a dish will turn out well without frequent adjustments, but the flavor can change during cooking. Experimentation and constant adjustments are important for a balanced final diet.
What's the best tip for a trophy chef?
Focus on mastering basic techniques. Understanding how to hold a knife properly, cook vegetables and manage heat can make a big difference. Once you're comfortable with the basics, experimenting with flavors and ingredients becomes easier and more enjoyable.
L'ami Dave – creme brulee. (given)
What ingredient can instantly improve any food?
High quality sea salt. It enhances the natural flavor of ingredients and can change the taste. Just a pinch can elevate the food overall.
When you go out to eat, do you criticize the food? What is the most common mistake you see in other restaurants?
Well, as a chef, I think it's natural to criticize food when eating out. One common mistake I see is inconsistency. Sometimes the dish may lack flavor or tasteless, which affects the overall taste.
What is your favorite food?
I usually go for Arabic or Indian food, especially rice and meat dishes. I enjoy the depth of flavor and complexity of spices that these dishes offer. Dishes like biryani or kabsa are very appealing, as they combine spices with tender meat and sweet rice, resulting in a hearty and satisfying meal.
What food do you eat if you have to cook something quickly at home?
Simple aglio e olio pasta. Just pasta, garlic, olive oil and a little red pepper. It's fun and satisfying, and can be made in about 20 minutes with minimal effort. Plus, it's a great way to use up staples and can be easily customized with additional ingredients.
L'ami Dave – Roast beef salad with goat cheese and peanuts. (given)
What customer behavior annoys you the most?
When they ask for too many or too many changes to the dish after the order. Taking special requests is part of the job, but constant adjustments can complicate the preparation process and affect the time and quality of the food. Clear communication about your preferences and limits means a smoother dining experience for everyone.
What is your favorite food?
Beef curry with spinach. I love it – the combination of tender lamb and crunchy spinach, tossed in spices. Mixing spices and getting the perfect balance of flavors is very rewarding, and the result is food that is both comforting and exciting.
What is the hardest food to get right?
One of the most difficult to perfect is the soufflé. It takes precise timing, temperature control and proper technique to achieve the perfect lift and texture. Even the slightest deviation can lead to uneven or uneven soufflé, making it a true test of a chef's skill and attention to detail.
As a chef, what do you do?
I try to balance being authoritative and approachable. I believe in leading with respect and setting high standards, while ensuring that every aspect of the kitchen runs smoothly. My approach involves clear communication and a commitment to quality.
Chef Mukkram's lobster thermidor and pommes Anna recipe
(given)
INGREDIENTS:
1 whole lobster (including tail and claws); 120g thermidor sauce (instructions below); 30 g without salt; 180 g of pommes Anna (instructions below); 2g microgreens
For the thermidor sauce (product = 2.4kg)
INGREDIENTS: 150g butter; 100 g of flour; 900ml milk; 1 liter of cream; 200 g of onion; 150 g onion; garlic 15g; 200 ml American malt; 750ml shrimp stock (instructions below); 180 g of gruyere cheese; 25 g of dijon mustard; 40 g of Maldon salt
RECOMMENDATIONS:
Mix 125g of butter with the flour and mix until smooth. This is your manié butter. Cool and store at room temperature.
Heat a large pot over medium heat. Add the remaining butter.
When the butter melts, add the onion, garlic, garlic and salt.
Sweat the vegetables until soft, do not let them brown.
Add malt and cook for one minute. Add the shrimp stock.
Reduce the liquid by half, add the cream and milk and bring to the boil.
Stir in the peanut butter.
Reduce to low heat and simmer for 20 minutes, stirring frequently.
Mix mustard and cheese.
Strain the sauce through a chinois.
For pommes Anna
INGREDIENTS: 1 kg of sliced potatoes; 220 g of duck fat; 20 g of Maldon salt
RECOMMENDATIONS:
Peel the potatoes and slice them thinly.
Pour the duck fat on top and mix well.
Place the sliced potatoes in the mold, adding salt to each layer.
Cover with parchment paper and bake at 180 C for 30 minutes.
When cooked, place a plate on top
Leave in the fridge overnight to press and set.
For shrimp stock
INGREDIENTS: 1kg seafood shells; 2 liters of water; 250 g torpedo shallots, crushed, chopped; 200 g of celery; 60 g of lemon; 100 g of fennel; black pepper 10g; 5g fresh leaves
RECOMMENDATIONS:
Place the shells in the oven.
Add all the ingredients to a large pot, along with the roasted shellfish.
Cover and cook for 20 minutes.
