What can you tell us about your career journey so far?
My career began in 2016. For the past six years, I have been honing my skills in the kitchen and gaining knowledge working alongside talented chefs. I am currently based at the Hilton Kuwait Resort, which is a truly beautiful property.
How has your professional experience helped shape you into the chef you are today?
Spending time in the company of chefs from around the world has opened my eyes to new cultures and new techniques. In the culinary arts, you never stop learning, which is such a beautiful thing. To further my experience and know-how, I have competed in numerous competitions, including the Hospitality Salon Culinaire at HORECA Kuwait, where I was awarded a silver medal.
What are you cooking today?
I’m making a delectable chocolate mousse cake with panna cotta.
What are the main ingredients and products you are using these days?
Nestlé® products are my go-to. They are reliable, consistent and excellent value.
What important food trends have you noticed lately?
If we are talking pastry, tiramusu is a dessert that’s in high demand. I believe it has a lot to do with the coffee element, as coffee continues to be one of the most popular beverages in the world and people love the taste.
What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
Suppliers need to remember that as chefs, we seek the best quality always. We cannot serve something to our guests if we are not convinced that they will enjoy it.
RECIPE: PANACOTTA’ CRISPY CHOCOLATE DOME RASPBERRY JELLY AND LECHE CREAM
Ingredients for one portion
Nestlé Docello chocolate mousse dome
- 32g Nestlé Docello mousse mix
- 63ml fresh milk
- 5g gelatin
- 30g KitKat chocolate spread
Chocolate glaze
- 20g whipping cream
- 36ml water
- 3g gelatin
- 56g sugar
- 20g cocoa powder
- 12g dark chocolate
Nestlé Docello Panna Cotta Dessert Mix
- 33g Nestlé Docello Panna Cotta Dessert Mix
- 125g whipping cream
- 63ml fresh milk
- 30g passion fruit purée
Cream pie
- 50g cream cheese
- 100g lemon zest
- 200g Nestlé® condensed milk
- 10g dark rum
- 400g bananas
- 100g cream
- 300g strawberries
Meringue
- 100g egg whites
- 10g white sugar
- 20ml water
Nestlé Docello Crème Brûlée Dessert Mix
- 31g Docello Crème Brûlée Dessert Mix
- 62g whipping cream
- 62ml fresh milk
Sugar garnish
- 50g granulated white sugar
- 30g liquid glucose
- 20ml water
- Drop of purple food coloring
Preparation
Chocolate mousse with Nestlé KitKat spread mix
Mix the milk and Nestlé Docello Mousse for 5 minutes in a mixer. Add the Nestlé KitKat spread. Place the mixture in a silicon 3D mold and freeze it for 1 hour.
Chocolate glaze
Soak the gelatin in ice-cold water for 10 minutes. Bring the whipping cream, water and sugar to then boil, and then add the chocolate and cocoa powder. Mix well and add the gelatin last. Blend well with a hand blender. Once the mixture has cooled down to 35 degrees, glaze the chocolate dome.
Nestlé Docello Panna Cotta Dessert with passion fruit
Place the fresh milk, whipping cream and passion fruit purée in a saucepan and bring to boil. Add the Nestlé Docello Panna Cotta mix and combine. Place the panna cotta in a circular ring and freeze it for 1 hour.
Yellow cocoa butter spray
Melt the cocoa butter with white chocolate on the double boiler. Add the yellow cocoa butter and mix. Put it in an airbrush and spray over the panna cotta.
Dulce de leche cream
Simmer the condensed milk for 2 hours. Remove it from the heat and let it cool in the refrigerator.
Nestlé Docello Crème Brûlée Dessert Mix
Boil the whipping cream and milk. Add the Nestlé Docello Crème Brûlée Dessert Mix and combine well. Pour the mixture onto a silicon mat and steam bake at 120 degrees for 10 minutes. Remove and allow it to cool down. Place it in freezer for 1 hour.
Whipping cream quenelle
Whip the cream and shape it into a quenelle.
Raspberry jelly
Soak the gelatin in ice-cold water for 10 minutes. Boil the raspberry purée, add the sugar mix and let it dissolve well. Add the gelatin and remove it from the heat. Pour onto a flat tray and let it cold down.
Sugar garnish
Add sugar liquid glucose and water in a casserole and boil it until it reaches 110 degrees. Add the coloring and pour onto a silicon mat. Gradually, pull the sugar mixture and create an unusual shape.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
