We take a look at what’s on the menu with pastry chef Mohamed Nabeel Al Khatib from Batteel Bakery, Qatar.
What can you tell us about your career journey so far?
I have been a pastry chef for 15 years, and I have loved it from day one. There is great joy in education, especially in the kitchen. You never stop learning when you’re a chef.
How has your professional experience helped shape you into the chef you are today?
I believe that the challenges I have faced and overcome throughout the years I have spent in this field have made me who I am today. Ultimately, food is a science, and it’s a process of discovery. Things don’t always go the way you expect them to, but you often end up creating something that’s unique, which is beautiful.
What are you cooking today?
I am making something sweet and crunchy using Nestlé® biscuits, condensed milk, chocolate and cream. It’s a lift-me-up dessert that hits all the right notes!
What are the main ingredients and products you are using these days?
I am using many different ingredients. Many of the recipes feature Nestlé chocolate.
What important food trends have you been noticing lately?
There’s definitely an emphasis on healthy, vegetarian and fusion cuisine, which has been translated into the market with new and exciting ingredients.
What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
It is extremely important to offer healthier, sustainable options that do not harm the environment. Suppliers should also insure the availability of products and ingredients regardless of the season.
