Getting to know Ziyad Al Obeid:
How did it all begin?
Cooking has always interested me, and I have been part of the industry for 15 years now.
When did you know you wanted to become a chef?
When I was 17 years old, I had a summer job at one of the hotels in Kuwait, where I worked in the kitchen. The experience was so enjoyable that I decided to become a chef.
What has been your greatest source of inspiration?
My father was my greatest supporter. Although he was not a chef, he guided me and inspired my culinary journey. I am so grateful for his support.
If you had to pick the proudest moment in your career, which one would it be?
There hasn’t been a single highlight but rather a series of moments, such as being part of the opening team of one of the franchises in Kuwait in 2009. It was an eye-opening experience and pushed me to be who I am today.
What are your plans and ambitions for 2023?
I plan to try new flavors and create dishes that hit the spot once you take the first bite.
What’s on the menu?
Today, I’m making a mushroom risotto with a simple twist that people will no doubt enjoy.
What are the main ingredients and products you’re using these days?
The liquid is the key element, so I’m using MAGGI® Chicken Bouillon Cubes.
What are the recent food trends you’ve noticed?
There are several trends I’ve noticed lately, including smaller portions and sharing plates that make group dining experiences more fun.
What advice would you give suppliers looking to offer the best to the market?
Suppliers must always offer the best ingredients and keep an eye on the market to spot emerging trends, which they must then be able to cater to.
Ziyad Al Obeid’s Wild Mushroom Risotto
Ingredients
- 150g risotto rice
- 1 MAGGI® Chicken Bouillon Cube (150ml of stock)
- 65g white bottom mushrooms
- 1 poached egg (poached and preserved at 64 degrees Celsius)
- 2g fried leeks
- 15g Parmesan cheese (grated)
- 10g unsalted butter
- 10ml olive oil
Method
- Reheat the white mushroom saute mix in a pasta pan and deglaze the pan with a part of the chicken stock.
- Add the risotto rice and pour in the rest of the chicken stock gradually. Cook it over medium heat until the rice is almost done.
- Finish with granulated Parmesan cheese, butter and olive oil.
- Carefully spoon the cooked mushroom risotto in the center of the plate and building on it. Make a shallow depression on top of the mound.
- Place the poached egg carefully on top of the mound after removing it with a slotted spoon from the water bath.
- Nape the egg with Hollandaise sauce. Drizzle the warm salpicon around it, dust some mushroom powder on top and finish with a small amount of fried leek.
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