The month of June ended on a high when Time Out Abu Dhabi celebrated its very first Young Chef of the Year (YCOY) event. On the big night, four hot finalists put on a spread for our panel of judges and a ballroom full of the capital’s hungry foodies. In our opinion, all the competitors were winners, as Cyril Calmet, Anahita Gustaspi, Mathew Goodlet and Mohammad Raees each found a way to our hearts through our stomachs. But one man’s menu was consistent enough to set him apart. We caught up with Mohammad Raees, junior sous chef at the St. Regis Saadiyat Island Resort and winner of Time Out Abu Dhabi Young Chef of the Year 2012.
You were pretty confident when we caught up with you on the night itself, did you know you were going to win?
A lot of planning and hard work went into the evening. Yes, I was confident and we worked as a team and I did everything from the heart. When we got to the venue, the first thing I did was look to see and understand the set-up to ensure I managed to use the facilities properly. I am happy that it all paid off in the end. My team was great!
Did you have any kitchen disasters on the big night?
Thank God there were no disasters and everything went according to plan. It was a big night for me and I was praying all the way.
What was the first thing you did after you won?
AI called my mother and brother to share the news with them. I was very happy. My mother has been ill the past few months so this was a win for her too. She is someone who always prays for me. Whatever I am and whatever I will be is because of my mother’s belief in me and her constant support and prayers.
We’re sorry to hear she was ill. Is she better now? How did she take the news?
My mother is feeling better. She was most excited by the news. She said this was the start of bigger things if I continued with the same passion. She also said I should thank God for where I’ve come from and what I have achieved.
So it was a close competition. If you hadn’t won, who among your peers do you think should have?
I agree 100 percent that it was a very close competition. All the chefs were very good and from great hotels and were doing very well. In my mind all of them had something special. What impressed me most was that every group was working together and there was great team spirit.
Will you be staying in touch with your fellow competitors or have you all become arch enemies?
Of course there are no enemies. We are all chefs and all young and growing chefs. It’s a small world and I am sure our paths will cross again in work or another competition like this. I would, in fact, want to be friends with the chefs as we can always learn from each other.
The food on the night was excellent all round, but the judges say it was your menu that kept the standard most consistent throughout all the courses. What’s your secret?
Whatever I cook is with passion and from the heart. This is something I always strive to achieve and my restaurant chef will also tell you this about me. I work very hard in learning all that I have and continue to follow best practices I have been taught by my fellow chefs. I believe that if you love your job then whatever you do comes easy to you and that also helps with consistency.
Where’s your award plaque now?
It’s in my room with me with my other medals that I have collected over the years. It is really a great feeling to see it and this encourages me to always work towards achieving more. I want to be a good chef.
So what next?
I love participating in competitions so if any opportunity arises, you will see me there again. In terms of future plans, I would like to work in Europe and learn more about their food styles and food presentations, which is so important for a chef.
Mohammad Raees is the junior sous chef at the St. Regis Saadiyat Island Resort, Saadiyat Island (02 498 8888).
