Recipe for success: Chef Mukkram Kazim offers advice and a recipe for the Lobster Thermidor and French Fries Anna
DUBAI: Mukkram Kazim, head chef at the French gourmet restaurant L'ami Dave in Mansard Riyadh, began his career as an 18-year-old in the UK, where he studied culinary arts and gained experience in fine dining. Kazim worked in prestigious restaurants in London before taking “a significant role” with a luxury cruise line under renowned American chef Thomas Keller.
That job took him across Europe, America, Asia and Australia, broadening his culinary perspective.
L'ami Dave in Mansard Riyadh. (Included)
Kazim then opened his own restaurant, Gusto Italian, in England before taking charge of the kitchen at L'ami Dave.
Here, Kazim discusses common mistakes, his favorite dish to cook and his leadership style.
When you were starting out, what was the most common mistake you made?
A mistake many chefs make early in their career is not tasting and seasoning dishes properly when cooking. It's easy to assume that a dish will turn out well without frequent adjustments, but flavors can change during cooking. Regular testing and adjustments are essential for a balanced final dish.
What is your best tip for amateur chefs?
Focus on mastering basic techniques. Understanding how to properly handle knives, cook vegetables and handle heat can make a huge difference. Once you're comfortable with the basics, experimenting with flavor and ingredients becomes much easier and more fun.
L'ami Dave – creme brulee. (Included)
What ingredient can instantly improve any dish?
A high quality sea salt. It enhances the natural flavors of the ingredients and can make a noticeable difference in taste. Just a pinch can elevate the overall dish.
When you go out to eat, do you find yourself criticizing the food? What is the most common mistake you find in other restaurants?
Yes, as a chef I think it's natural to criticize food when eating out. A common mistake I notice is inconsistency. Sometimes dishes can be under-seasoned or unevenly seasoned, which affects the overall taste.
What is your favorite cuisine?
I usually eat Arabic or Indian dishes, especially dishes with rice and meat. I enjoy the depth of flavors and complexity of spices that these cuisines offer. Dishes like biryani or kabsa are particularly appealing because they combine aromatic spices with tender meat and flavorful rice, making for a satisfying and rich meal.
What is your favorite dish if you have to cook something quickly at home?
A simple pasta aglio e olio. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It's flavorful and filling 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 extra ingredients.
L'ami Dave – Roasted beef salad with goat cheese and walnuts. (Included)
What customer behavior annoys you the most?
When they ask for excessive or frequent changes to a dish after it has been ordered. Accommodating special requests is part of the job, but constant adjustments can complicate the preparation process and affect the timing and quality of the meal. Clear communication about preferences and restrictions means a smoother dining experience for everyone.
What is your favorite dish to cook?
Mutton curry with spinach. I love it – the combination of tender lamb and vibrant spinach, infused with aromatic spices. The process of mixing spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a dish that is both comforting and impressive.
What is the hardest dish for you to get right?
One of the most challenging to perfect is soufflé. It requires precise timing, temperature control and the right technique to achieve the perfect lift and texture. Even small deviations can result in a deflated or uneven soufflé, making it a true test of a chef's skill and attention to detail.
How are you as a 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 every aspect of the kitchen runs smoothly. My approach involves clear communication and a commitment to quality.
Chef Mukkram's lobster termidos and fries Anna recipe
(Included)
INGREDIENTS:
1 whole lobster (including tails and claws); 120g Thermidor sauce (instructions below); 30 g of unsalted butter; 180g French fries Anna (instructions below); 2g microgreens
For the thermidor sauce (yield = 2.4 kg)
INGREDIENTS: 150 g butter; 100 g of flour; 900 ml of milk; 1 l of cream; 200 g shallots; 150 g leeks; 15 g of garlic; 200 ml American malt; 750ml prawn stock (instructions below); 180 g of gruyere cheese; 25 g Dijon mustard; 40 g of maldon salt
INSTRUCTIONS:
Mix 125 g of butter with the flour and mix until evenly distributed. This is your beurre manie. Set aside and store at room temperature.
Heat a large saucepan over medium heat. Add the rest of the butter.
When the butter is foaming, add the shallots, leeks, garlic and salt.
Sweat the vegetables until they are soft, do not let them brown.
Add malt and cook for one minute. Add the shrimp stock.
Reduce the liquid by half, add cream and milk and bring to the boil.
Whisk in the beurre manie.
Reduce to very low heat and cook for 20 minutes, stirring often.
Whisk in mustard and cheese.
Strain the sauce through chinois.
For fries Anna
INGREDIENTS: 1 kg sliced potatoes; 220 g duck fat; 20 g of maldon salt
INSTRUCTIONS:
Peel the potatoes and slice thinly.
Pour the duck fat on top and mix well.
Place the sliced potatoes in a form, seasoning each layer.
Cover with baking paper and cook at 180 C for 30 minutes.
When cooked, place a tray on top
Leave overnight in the fridge to press and harden.
To the shrimp fund
INGREDIENTS: 1 kg shellfish shells; 2L of water; 250 g torpedo shallots, peeled, quartered; 200 g of celery; 60 g of sliced lemon; 100 g of fennel; 10 g black peppercorns; 5 g fresh bay leaves
INSTRUCTIONS:
Roast the shells in the oven.
Add all the ingredients to a large pot, along with the roasted skins.
Bring to a boil and cook for 20 minutes.
