In The Kitchen with Wolfgang Puck
BY ANAAM IKRAM
The name ‘Wolfgang Puck’ is more than just the name of celebrated chef, author, and founder of famous restaurants such as Spago and CUT in multiple countries around the world; but also Wolfgang Puck is a name is that associated with high-quality, rich taste, and healthy eating while maintaining the true flavours of fine-dining. With Four Seasons Hotel Bahrain Bay, home to three of his prestigious restaurants – CUT, re/Asian Cuisine, and Blue Moon Lounge – the award-winning chef returned to the Kingdom once again to explore its culinary scene, the locally-grown fresh produce markets, as well as offering an inside-view into what it is like to cook with the culinary maestro himself.
Hosting the class in the kitchen of re/Asian cuisine located on the 50th floor of the hotel – on the sky bridge –, the restaurant offers a breathtaking view of the Bahrain skyline, mirrored with the elegant art deco-inspired interior of the restaurant. The carefully crafted menu features the chef’s modern take on traditional Asian cuisine, and the participants were invited into the kitchen with the chef, to re-create two of the dishes from the menu. Making vegetable spring rolls and chicken salad, the chef guided the participants through each step from preparing the stuffing for the spring rolls and rolling them, to dicing and grilling the chicken for the salad. “It was very hands on, and we had all the participants making their own food. I really think that watching me or hearing me talk, you might not remember it, but when you actually put your hands to it and do it yourself, you will remember that experience, and you will remember the process better”, he explained. Following the cooking class, the Four Seasons also hosted a barbeque on the Lawn serving a wide variety of steaks available at CUT, one the chef’s most widely recognised American steakhouse restaurants in the world. CUT is home to a variety of top-quality succulent meats prepared to perfection in front of guests’ eyes as they get to see the inside of the chef’s luxurious kitchen while they dine, as well as an impressive panoramic view that overlooks the hotel’s pool and greenery – the perfect recipe for an exciting dining experience.
Speaking about the dining trend in Bahrain, Chef Wolfgang noted that re/Asian Cuisine fast gained a loyal following in the Kingdom as it follows the culture of sharing food, which is more in line with the traditional Arabic way of dining. The use of various spices and seafood options, such as the lobster and shrimp, as well parallel the general taste palette in the Kingdom, but also there are many who appreciate fine quality meat, which has lead to CUT’s Rib-Eye Steak being one of the best sellers in the restaurant.
Currently working on designing a new menu for Ramadan for re/Asian Cuisine, Chef Wolfgang Puck says it is important to make sure something special is done for the customers so they can come in and enjoy their iftar or ghabga post-iftar dining experience. Focusing also on healthy eating, Chef Wolfgang says he makes sure to use all natural and fresh local ingredients in his food and encourages all his customers to incorporate more greens into their diet as well as some form of exercise.
“I think health is the most precious thing we have and all over the world, lots of people have diabetes and weight problems, so I think it all depends on how you eat, and if you eat too much – no matter what it is – and you don’t burn it off, sooner or later you are going to gain weight”, he says, and adds throughout his own workout regimen and change in eating habits, he has improved his health. In addition to an extensive number of healthy, delicious, and easy recipes, his cookbooks also have a number of exercise and health steps to follow in order to lead a healthier and more active lifestyle.
Connecting with his food-enthusiast fans further, Chef Wolfgang Puck has also launched an online cooking channel to reach to a younger audience as well. The cooking channel allows the viewers to cook with the Chef, as though he is in the kitchen with them, and they can speed up the videos or slow them down as per their requirement and comfort. “Everybody writes cookbooks”, he says, “so I thought the young people today they do not like to read as much, so why not do learning online.”
Whether it is creating lavish dishes, travelling the world and sharing his special techniques to producing delicious dishes, or educating people about healthy living through his cooking, Chef Wolfgang Puck has evolved himself into more than just a curator of fine dining. Adding Bahrain to the list of residences for his luxurious restaurants, it is apparent that the culinary scope in the Kingdom has been greatly elevated.
For more information:
Four Seasons Hotel Bahrain Bay
(00973) 1711 5000
For the Ramadan timings, please visit:
Online cooking channel:
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