Culinary mastery at the highest level - Eats and Treats by Tania Rebello

TDT | Manama                                                      

The Daily Tribune – www.newsofbahrain.com

A master in the gastronomic world, Executive Chef Joergen Sodemann brings with him over 30 years of experience. His passion for using locally sourced ingredients and dedication to creating innovative and flavourful dishes align perfectly with The RitzCarlton, Bahrain’s over all culinary vision.

He has a wealth of knowledge from working for The Ritz- Carlton in multiple locations and is immensely creative.

Read on, as Chef Joergen talks about his childhood exposure leading to his culinary passion, leadership strategies and his contributions to The Ritz-Carlton, Bahrain.

1.How have your German roots contributed to your journey and proficiency as a chef ?

I grew up in a German family of food lovers. Basic German values of discipline is in my DNA and this enabled me to be successful. I always focus on quality over quantity and believe that if you do something, you should do it right and strive for perfection.

2. What is your most memorable moment as a chef?

I was a part of the opening team of ten hotels. It is very rewarding to see your plans come into action. The people that I have worked with and mentored come to me with gratitude, and I treasure that. It makes me happy to know that I have impacted teams and helped with their career and personal growth.

3.What is the best cooking advice you have received and from whom?

My grandparents were my mentors and they taught me two things- Be patient and quality takes time. Focus and practice helps in obtaining the best quality. Rushing things is not a good idea and I always believe in that, but of course we have to adapt to a fast-paced environment.

4.What is your philosophy to effectively managing a team of chefs?

Our culture differentiates us from other hotels. It is legendary and very specific to our brand. Luckily, that culture tells us how to do business. How to treat each other with respect, take care of our assets/ resources, we have a set of guidelines for everything. This ensures success in managing teams and has worked very well for me. I manage a team of 110 chefs and our diverse manpower is willing to learn from each other. Trust is very important. If you are a micromanager and feel the need to double check everything, you are not creating a culture where someone feels recognised. When you trust your team, they will always try to showcase their skills and outperform.

5.Can you share some behind-thescene insights into the process of creating a new dish for the hotel’s restaurant menus.

Firstly, we look at the market demand, sales and customer preferences. We also look at available products and try to source locally whenever possible. We consider local techniques and recipes and gather ideas to implement for guests to enjoy. The team comes together during the daily line-up and share ideas that could work. We do internal competitions with a tasting panel where everyone cooks a dish. We look at taste and presentation and with a few tweaks, come up with a new dish for our menu.

6. The hotel is increasingly adopting sustainability practices. What role does sustainability play in your culinary approach, in terms of sourcing and food waste reduction?

Sustainability has become an important factor and as part of our sustainability approach, we work with local farmers especially at the Farmers’ Market in Budaiya. We collaborate with the Bahrain Food Bank to donate food from our breakfast buffet, iftars and ghabgas. We also have oil filtering processes and oil recycling techniques. We use coffee grounds as fertilizers and track food waste as well. We have a goal to further reduce food waste and contribute to global sustainability.

7.Describe one of your signature creations that has been particularly successful at the Ritz-Carlton.

My grandmother’s cheesecake aka ‘Cheesecake Next Level’ is one of my signature dishes that has been very famous among guests. I use labneh as an adaptation to the original recipe and it results in a very smooth, light cheesecake with a delightful vanilla flavour.

8.You have worked at a luxury property in Tokyo, Japan. Please tell us about the Japanese concept of ‘Kushiyaki’ that you have introduced at Le Jardin. What unique delights can guests expect to enjoy?

The art of kushiyaki at Le Jardin restaurant in The Ritz-Carlton, Bahrain, is a culinary experience that truly captivates the senses. Kushiyaki, a traditional Japanese grilling technique, involves skewering and grilling various ingredients to perfection over charcoal, resulting in smoky and flavorful dishes. At Le Jardin, this art form is elevated to new heights, with a meticulous attention to detail and flavor profiles that transport diners to the vibrant streets of Japan. The skilled chefs at Le Jardin masterfully prepare an array of kushiyaki dishes, showcasing the freshest seafood, premium cuts of meat, and seasonal vegetables, all expertly grilled to impart a delicious char and depth of flavor.

9.What is exciting post Eid?

We are coming up with an Arabic/ Oriental buffet concept to attract local guests. We will have Bahraini guest chefs and try as much as possible to Bahrainise this particular culinary offering. We are looking at Bahrainis to come and enjoy some traditional classics that we have seen people enjoying at the Masaya Tent.

10. Name a food item that makes you happy.

Any food that is cooked and produced with love and passion makes me happy.

11.If you could have someone cook for you, who would that be and why?

I always think about my grandmother. We had fresh produce and farm animals at home and she used to cook three meals a day. She used to prepare food with a passion to make everyone happy. That has always stayed with me. She is no more but given the choice, I would love to eat a meal cooked by her again.