Recipe for success: Chef Hadi Saroufim gives advice, shares a recipe for orange cake
DUBAI: Hadi Saroufim, executive chef at Dubai's Beirut import Bar Du Port, has been cooking since he was 10, but he really fell in love with the world of food when he started training in a professional kitchen.
“The longer I worked in the industry, the more I loved it. I feel lucky to be doing what I'm doing — I feel it's right,” he told Arab News.
“One of my earliest memories was reinventing the traditional Lebanese dish, kibbeh, from my village, Zgharta, in Lebanon. I turned it into a kibbeh roll with frozen yogurt, cucumber jelly and dry ice,” she said.
Bar Du Port. (given)
His current favorite dish from the Bar Du Port menu is grilled octopus with dried chorizo, tomato tartare, and smoked bell pepper coulis. “It uses simple ingredients but packs a punch,” he said. “This dish captures the essence of Mediterranean cuisine — fresh, bold and delicious.”
Here, Saroufim talks about burnt onions, bad consumer habits, and the power of vinegar.
When you started, what was the most common mistake you made?
I usually burn onions and garlic during the preparation. In a professional kitchen, even if you are assigned to a specific section, you have to multitask and work under tight deadlines. The pressure of working multiple jobs at once can be overwhelming, especially for a new chef. Balancing the preparation of different ingredients while keeping track of time and cooking technique is a skill that takes time to develop. Those early days are tough – but they're essential for learning how to manage everything.
What is your top tip for amateurs?
Always use the best fresh products available. Quality ingredients can elevate a dish from ordinary to extraordinary. When you start with fresh, high-quality products, the natural flavors shine through. I always admire how Chef Alain Ducasse emphasizes the “naturalness” of his food, focusing on the purity of the ingredients and letting their natural qualities speak for themselves. This philosophy has influenced my perspective as well. Whether you are cooking a simple meal or an elaborate meal, the quality of the ingredients will always make a big difference.
Thinly sliced yellowtail with burnt orange, passion fruit sauce. (given)
What is one ingredient that can instantly improve any food?
Vinegar, like Xeres vinegar, instantly improves any food by adding flavor. A spoon alone can elevate a dish and bring out its best qualities, making it a must-have in any kitchen. I especially recommend it for preparing risotto or salad.
When you go out to eat, do you criticize the food?
I'm very observant of food, but I try not to be too critical. One thing I often see is using too much sauce. Although the sauce can enhance the dish, too much can overpower the main product and hide the natural taste.
What is your favorite food?
I especially like French and Japanese food. I also appreciate the craftsmanship behind quality beef dishes, such as the carpaccio at Nobu, which inspires our own culinary innovation.
Green salad with rainbow cherry tomatoes, pomegranate, and yogurt sumac dressing. (given)
What customer behavior or request annoys you the most?
I love to innovate and create — it's all part of the craft. For example, our avocado mash has a unique texture compared to the traditional guacamole recipe, and once sparked a 'friendly debate' with guests about its preparation. While I always value guest feedback, it can be frustrating for customers who insist on dishes that match their home recipes, leaving little room for creativity.
What is your favorite food?
I like to cook fish because of its delicate nature and precise requirements. Getting the timing right is key to maintaining the aroma and flavor. One dish I really like to make is butterflied corn. I love the simple yet elegant way – seasoned with lemon juice, olive oil, salt and pepper, and served with a refreshing courgette tartare. It is a dish that showcases the beauty of fresh ingredients and allows me to express my creativity.
Burrata with kalamata olives, heirloom tomatoes, roasted zucchini, and basil pesto. (given)
What is the hardest food to get right?
One of the most difficult dishes for me is the traditional French foie-gras terrine – a classic in French cuisine. It requires precise technique, especially in placing the foie gras correctly. Accuracy is the key; A small mistake can cause the layers to mix, ruining the texture of the dish and the presentation. Mastering the terrine requires meticulous attention to detail and a deep understanding of the ingredients, making it technically demanding but very rewarding.
As a chef, what do you do? Do you yell a lot? Or are you slower?
My focus is on keeping the kitchen tidy and organized. On our busiest nights, we can serve up to 1,200 covers in our relatively small kitchen, so it's important that everyone follows the rules. With 15 teams, discipline is essential, but I don't scream, because it's not productive.
Chef Hadi's orange cake recipe
(given)
MIXTURE
For the orange cake:
340 g of eggs; 470 g of sugar; 360 g of flour; 10 g baking powder; 230 ml cream; 160 g of butter (melted); 70 g of orange juice; 7g of oranges
For the orange syrup:
60g orange juice; 30 g of water; 30 g of sugar
For the meringue:
3 egg whites (100g); 200g of sugar
Additional:
50 g of oranges
INSTRUCTIONS
(Note: a bain-marie is required)
For the orange cake:
1. Heat the oven to 160C.
2. Mix the sugar and orange in a bowl. Add the egg and beat well.
3. Add the lemon juice and the whip. Mix well.
4. Sift in flour and powder. Mix until no lumps form.
5. Add the melted butter and mix well.
6. Pour the batter into the cake pan. Make a straight line with melted butter on top.
7. Bake for 55 minutes.
8. Remove from the oven and pour the orange syrup over the cake. Allow to cool.
For the orange syrup:
1. Mix the lemon juice, water and sugar in a small saucepan over low heat.
2. Bring to a boil, stir until the sugar dissolves.
3. Remove from heat.
For the meringue:
1. Heat the egg whites to 65C in a bain-marie.
2. Transfer the egg whites to a mixer.
3. Slowly add the sugar while whisking until stiff peaks form.
Convention:
1. When the cake has cooled and the syrup has absorbed, add a small meringue slice and (optionally) decorate with a fresh orange slice and a scoop of orange ice cream.
