Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE’s burgeoning restaurant scene.
What distinguishes Dubai’s culinary scene?
Dubai has been a leader in the hospitality and restaurant scene for quite some time, and the number of great restaurants and chefs is continuously rising. What gives Dubai such a rich culinary landscape is its diversity, variety and quality. Access to fantastic local and international ingredients is definitely helping chefs in Dubai cater to a broad range of tastes.
How has your culinary expertise contributed to the success of Folly?
Having spent the past decade in Dubai, I have had the opportunity to work with many talented chefs and professionals from the industry. They have shared their experiences and knowledge with me and have helped me understand the market. It is also important to know what locals and expats like, as well as tourists who visit Dubai every year.
Skills versus talent: which is better in the kitchen?
They are both important qualities that must be constantly developed to ensure a chef’s success. They go hand in hand, and it is hard to separate them. However, if I had to choose one, I would pick skills; once you master certain skills; you will find it easier to adapt to different kitchens.
Which new culinary trend are you eager to implement?
I am not really following trends when it comes to cooking. In our kitchen, we are always looking for better and more efficient ways of doing things. What I am seeing lately is genuine interest from consumers as to what they are eating and where their food comes from, and that is pushing us chefs to do better.
