Getting to know Ahmad Abu Azzab:
How did it all begin?
I began my career aged 16, studying culinary arts at the Amman Vocational Training Center. Upon graduation, I entered the hospitality sector. I have worked in several hotels, where I trained and gained extensive experience.
When did you realize that you wanted to become a chef?
In my teens, I used to help my mother around the kitchen while she was cooking lunch or dinner for our family. I admired how she could turn basic ingredients into a delicious meal. Cooking intrigued me and became my hobby before it turned into my profession.
What has been your greatest source of inspiration?
While cooking alongside my mother, I was motivated to start applying my personal touches and create a whole plate from scratch with basic ingredients. I felt that I could leave my mark and create a reputation for putting smiles on peoples’ faces while making them want to come back for more delicious food.
If you had to pick the proudest moment in your career, which one would it be?
Back when I was a sous chef, I was asked to provide cover for the executive chef for a period of four months. That was a turning point of my life, in which my enhanced duties and responsibilities and gave me the ultimate confidence boost. This is the period of my life that I will never forget.
What are your plans and ambitions for 2023?
I am looking to advance my career with Rotana in the MENA region and move to a new city or country and experience foreign cultures and different cuisines. I am ready to take on new challenges and open my eyes to new mindsets.
What’s on the menu?
Today, I will be cooking grilled Angus beef tenderloin, marinated in chimichurri sauce, salt, pepper and rosemary. The dish comes with a side of truffle mashed potatoes, glazed carrots and Himalayan salt served with an aromatic jus and chimichurri sauce.
What are the main ingredients and products you are using these days?
Quinoa is a popular ingredient I have been using and adding to recipes such as salads and main meals. It is full of protein and great for vegetarians. I love the fact that it is an easy go-to ingredient that can be used anytime and anywhere. In addition, gluten-free products are readily available and many recipes come to mind to cook up in minutes.
What are the recent food trends you’ve noticed?
Cloud kitchens and accessible food are becoming increasingly popular in our busy lives. The dine-in trend is decreasing as customers want food delivered to them for parties, home dining or at the office. I was part of a cloud kitchen mechanism in Amman, which was an eye-opening experience. We can see this trend in Europe, where accessible, on-the-go food is in high demand. I follow the trends, specifically the types of modern foods and bites that are easy to whip up and serve at cloud kitchens. I hope to gain a competitive edge in this field.
What advice would you give suppliers looking to offer the best to the market?
To keep up with the world around us, the culinary industry is becoming faster paced and more dynamic. Food suppliers and service professionals should focus on the trends and provide products depending on demand in the market. Suppliers should also champion and promote local producers instead of importing goods. I am a supporter of this, as there are many suppliers in Jordan who have natural, organic and healthy products, such as olive oil, goat cheese and spices.
Ahmad Abu Azzab’s Grilled tenderloin Angus
Ingredients
Beef tenderloin
- 250g beef tenderloin
- 10ml olive oil
- 1g black pepper
- 2g rosemary
- 2g salt
MAGGI® Mashed potato
- 200g MAGGI® mashed potato ready mix
- 25g fresh mushrooms
- 1g black pepper
- 15g fresh onions
- 1g salt
- 15g butter
- 10g parmesan
- 5g nutmeg
- 3ml truffle oil
Aromatic chimichurri sauce
- 50g shallots finely chopped
- 15g red jalapeno or chili flakes
- 2g thinly sliced chopped garlic
- 10ml red wine vinegar
- 2g salt
- 50g chopped cilantro
- 100g chopped parsley
- 100ml virgin olive oil
Method
- Combine the shallots, chili, garlic, vinegar and 1 tsp salt in a medium bowl. Let it sit for 10 minutes. Stir in cilantro and parsley. Using a fork, whisk in oil. Transfer ½ cup of chimichurri to a small bowl. Season with salt and place aside to use as a sauce.
- For the mashed potato, place the ready-mix mashed potatoes in a stainless-steel mixing bowl. Add the other ingredients and mix gently until combined.
- In a pan, add olive oil and sautée the onions, garlic and the mushrooms. Then, add the potato and season with salt, black pepper, nutmeg, parmesan, butter and truffle oil. Mix in the other ingredients gently until it has combined.
- Cook the beef on a charcoal grill for two minutes on each side. Transfer the dish to the oven (180 degrees Celsius) for 12 minutes.
- To plate, put the mashed potato in a dish and top it with the mushroom. Balance the cooked beef on the side of the plate.
- Drizzle the jus sauce around the dish and serve it with chimichurri sauce on the side.
