11th Sept 2009

When travelling, everyone says the journey is just as important as the destination. So on Wednesday when I set out to look for jobs and had positive results, the real feeling of success was the fact that I had finally used the bus! With a determined outlook on my plans and the will to not spend a lot of money, especially on taxis, I casually stepped on and enjoyed such a service! From my previous bus trials, I understood you 1) needed a card which could be purchased from the driver and 2) you had to swipe said card at a machine on the bus. I was heading for Dubai Marina, which is the other side of town, and pretty much the end of town – meaning the bus couldn’t go much further!
Dubai Marina is where a large selection of hotels are, especially those of a high standard. I was in search of a hotel named Grosvenor House where I believed Gordon Ramsay’s restaurant was. On requesting the restaurant to one of the many concierges, they had no understanding of that name (no one seems to know who Gordon Ramsay is!) but thought that I was confused with the Gary Rhode’s restaurant that was there. I was then escorted to the restaurant and told the waiting of staff of my job request, explaining that I was a chef travelling the world; they seemed amazed and went to fetch the head chef straight away while I was seated in the largest tub chair I have ever seen! Minutes later a well built, teddy bear looking chap introduced himself to me – he was the head chef. I once again explained my situation and plans to him and said how I was looking for some work whilst in the UAE. I felt very lucky to be speaking to him, especially as dinner service was just beginning. There seemed no hassle to talk to me and then he wanted to show me around the kitchen – small but precise – and tidy. He is British himself and moved out here a couple of years ago to open this restaurant with Gary Rhodes after working for him in England. All the other staff were of Arabic or eastern nationalities but seemed extremely friendly and focused.
I was already getting my hope up because I could see myself fitting in here. The only reservation I had was that it was British cuisine, but after thinking about it, that’s not so bad; not only will I learn the classics of my own culture but I could express my knowledge to my fellow chefs as well as them teaching me some of their own home cuisines – it could be a very multi-cultural learning experience! I provided the head chef with my CV and contact details. He said he didn’t think there would be any problem but he would have to check with the hotel first. The more I think about it, the more I want to work here, so I am very hopeful!
I have studied and looked at many of the restaurants in Dubai, none particualry boastiong true Arabic food but influenced by asian and Indian flavours. A local magazine I picked up had an article on true emirati cuisine. It says that it is a “common misconception” due to the long trading history with countries in the region.
“this brought about a fusion of local and imported ingredients, which have become an important part of emirati dishes.”

As in every nation, it’s food is also influenced by its terrain, natural resources and its climate. The harsh conditions of the desert mean only the most hardy fruits and vegetables can be grown: cucumbers, pumpkins, onions, lemons, pomegranates, melons, wheat as well as dates.
Dates are becoming more and more fascinating to me.never have I been a particular fan, yet amazed by the uses and range of recipies and the sheer number of species – around. The cultural importance of them here is extreme; they are a staple food within a diet, but yet greatly bought as a present to someone and lovingly received. During Ramadan they are significant to the breaking of the fast (around 7pm) and are enjoyed like a canapé before the feasting begins. Dates are considered as an ideal food, providing a wide range of essential nutrients and potential health benefits – including a high percentage of vitamin C. They are also fed to camels in the desert! I cannot think of any other ingredient that has such a cultural balance yet is highly respected, even though they grow on the highways and are open for picking by anyone! I am inspired!
One local dish I have learnt about through taste is ‘fool’. Traditionally it is served at breakfast to suffice ones appetite throughout the day. It is a sloppy consistency, like porridge and may also resemble a little like someones sick! Ok, so it may not appear very appetizing but I went ahead and tried it. I always say that you eat with your eyes, and maybe it was this that made me want to spit it out on first mouthful! However, I actually grew to enjoy it – dipping in my Arabic bread (like pancakes) as if I were a local myself! One of my eygyptian friends insisted it was best with a hard boiled egg mashed into it and a complete covering of black pepper! This I didn’t try – but each to their own! I grew to look forward to my daily ‘fool’ at 1.30 in the morning (Ramadan breakfast, remember!?) but this did mean going to bed on a rather heavy stomach. ‘Fool’s’ ingredients vary depending on the region and who is cooking it. It is based on stewed fava beans, along with tomatoes and other finely diced vegetables. I’d recommend everyone to try it, but caution them that this could be an acquired taste!
I am now considering on returning to Abu Dhabi tomorrow to get away from the hustle and bustle that Dubai is. Returning to my friends home will also mean less daily expenditure – forever a good thing!
Will write again once settled in Abu Dhabi,
Love, Ashleigh xx

p.s. For those of you that are catering students, have a look at www.iccadubai.ae – The International Centre for Culinary Arts. I have been here and have asked them to correspond with Highbury College for connections in the future!