Nestlé Professional MENA: Making Delicious Possible with Chef Prashant Aripirala

Prashant Aripirala

Head Chef, McGettigan’s Ajman

With over 22 years of experience in the culinary world, McGettigan’s Ajman Executive Chef, Prashant Aripirala, has risen through the ranks of the UAE’s F&B scene over the past 12 years, with stays at Swissotel, ELR, SoHo Bar & Grill, Burger & Lobster. , and others. As a chef who likes to “explore, experiment and recreate”, Aripirala believes that recipes should only be considered as guidelines when preparing a dish – according to him, experience and knowledge play a big role. more important when working in the kitchen.

What is your favorite food to eat, and why?

For chefs, it’s hard to have a favorite dish. Anything edible is my favorite! Food cooked by a passionate chef with care, love and respect is my favorite. I like to experiment with food, mix and match ingredients, and that’s why it’s not easy to have a taste for a dish, because it limits your creativity.

What is the recipe you share with us?

This is a dish for people who want to stay away from red meat, but miss it! It will satisfy their meat craving without having to eat red meat. I revisit the Sweet Earth® burger combined with green vegetables, cucumber gazpacho and poached shrimp. I’m trying to show that the sweet land burger isn’t just a burger, but rather can be used as a versatile ingredient.

As a chef, what are the best ingredients and products you use these days?

There are so many creative ingredients available on the market these days. Cooking has evolved over time and science has played a major role in it. In fact, cooking is a science – once you understand what’s going on inside when it comes to an ingredient, it becomes a whole new thing. Chefs are now looking for ingredients that are as close as possible to where they are in their original context. Products made with natural ingredients, which are both safe for consumption and safe for nature, are actually preferred. Packaging that allows for easy storage and use also plays an important role when selecting an ingredient.

What are the main trends you see today in the F&B field?

The convenience food market has grown rapidly. I feel like if this trend can be used to make more balanced meals, nothing will be able to stop its growth. Essentially, we need to make foods that are easy to consume, accessible and grounded in our shared cultures. This ties in with the other trend that I’ve noticed as well, which has to do with globalization, because of which we are more exposed to the world than ever before. Putting together different cuisines really takes a dish to a new level, if done correctly. In one dish, you can experience different cultures and traditions from all over the world. So the merger can be a very good thing, if done with respect and good understanding.

What advice would you give to suppliers and catering professionals looking to tap into the F&B market?

My advice to vendors would be to always keep up to date with market trends and always aim to keep their products as real as possible with easy access. Consistency is achieved by processing the natural product and making it available throughout the year, but it should not deviate too much from its natural form.

About Tammy N. McFarlane

Check Also

Dubai: a fire in a downtown hotel extinguished in a few minutes – News

Social media users and eyewitnesses shared footage of the fire Photo: Twitter/Emad Faris Published: Wed …