There are always loads of things to do in Abu Dhabi and this week is no exception.
Chef Studio is taking over Central Kitchens in The Galleria Al Maryah Island until December 15.
Part of Abu Dhabi Culinary Season it features free cooking classes covering all kinds of cuisines, dishes and styles, led by the city’s top chefs and some special celebrity guests.
For the full line-up of sessions you can click here, but to find out more about which classes will take place this week, read on.
With only six spots available for each session, they will be filled on a first come, first served basis.
To register to take part email your name, age, telephone number, class preference and cooking level to chefstudio@itp.com.
Chef: Gary Abdelmjid, Grills @ Chill’O at Sofitel Abu Dhabi Corniche – FULLY BOOKED
Dish: Arroz Bomba
When: 8pm, Sunday December 6
Known for his traditional cooking style and use of seasonal produce, Chef Gary Abdelmjid specialises in Mediterranean cooking. He’s been a part of the team at Grills@Chill’O for the past three years, and on December 6, you’ll learn how to make arroz bomba. The dish uses gulf prawns, roasted chicken, and chorizo, which you’ll cook paella style. Sounds delicious.
Chef: Yongyos Chimthep, Benjarong at Dusit Thani Abu Dhabi – FULLY BOOKED
Dish: Gai phad med
When: 4pm, Monday December 7
Benjarong’s Chef de Cuisine Yongyos Chimthep has more than 30 years of experience in the industry, having started his career at the Shangri-La Bangkok back in 1989. He has worked in countries including Japan, China, Singapore and Taiwan, and is an expert in Thai cuisine. On December 7, he’ll be showing you how to make gai phad med, or wok fried chicken with cashew nuts. You’ll be making your own sauce and using ingredients including spring onion, fried dry chilli and peppers.
Chef: Gaurav Kathawate, Martabaan by Hemant Oberoi at Emirates Palace – FULLY BOOKED
Dish: Alleppey prawn curry
When: 8pm, Monday December 7
There’s something extremely comforting about a great curry, but it can be difficult to perfect the spices if you’ve not made a certain type before. Luckily for you, Chef Gaurav Kathawate will be showing you how to make an Alleppey prawn curry from scratch on December 7. Chef Kathawate has more than nine years of experience working in hotels, including chains such as Taj and Leela in India, and the Hemant Oberoi in Singapore, and is an expert in Indian cuisine, and more specifically Indian curries. He aims to put Indian food on a global platform, and will be showing you how to present the dish in an authentic but modern way.
Chef: Bethany Kehdy – FULLY BOOKED
Dish: Lady Buran’s Sticky Badhinjan Fingers
When: Noon, Tuesday December 8
Lebanese-American culinary expert Bethany Kehdy is world renowned for her cookbooks and founded Taste Lebanon in her homeland. Kehdy also recently launched her own food delivery concept Dayma in Dubai, offering vegetarian friendly, seasonal, and sustainable dishes. With a number of recent high profile chef partnerships including a collaboration with Boca in Dubai, Kehdy has continued to innovate and delight with her cooking.
Chef: Sandeep Ail, Punjab Grill – FULLY BOOKED
Dish: Patrani macchi
When: 4pm, Tuesday December 8
Passionate about cooking from the tender age of 11 when he attempted to recreate Maggi noodles as shown on the packaging, Chef Sandeep Ail trained at the Institute of Hotel Management in Mumbai. He decided to focus his career on Indian food as it is the closest to his heart, and serves up both traditional and modern dishes at Punjab Grill. If you head to his class, you’ll learn how to make patrani macchi with salmon. You’ll get to learn how to make a fresh chutney, plus how to steam fish in banana leaf.
Chef: Uttam Singh, The Beach House at Park Hyatt Abu Dhabi Hotel and Villas – FULLY BOOKED
Dish: Dived scallops with cauliflower, orange and hazelnuts
When: 8pm, Tuesday, December 8
With more than 10 years experience, Chef Uttam Singh has spent most of his career at Hyatt hotels. He is currently in charge of The Beach House, which is all about seasonal ingredients, authentic recipes and food made with love. On December 8, you’ll be learning how to make Scottish scallops with a cauliflower puree. You’ll make the puree from scratch, and learn how to garnish the dish with hazelnut butter, rosemary and piment d’espelette
Chef: Lee Kok Hua, Hakkasan at Emirates Palace – FULLY BOOKED
Dish: Black pepper beef
When: 4pm, Wednesday, December 9
Hakkasan at Emirates Palace was highly commended for the best Chinese restaurant gong at the Time Out Abu Dhabi restaurant awards last year, and the success of the brand in the capital is down to the hard work of Chef Lee Kok Hua. He worked his way up from starting his career as a kitchen apprentice in 1988, and joined Hakkasan London in 2003. He was then chosen to lead the Hakkasan branch in Abu Dhabi, and you can see his skills in the flesh at this class on December 9. Chef Hua will be showing you how to make black pepper beef, served with glass noodles.
Chef: Simone De Vivo, SOLE at Conrad Abu Dhabi Etihad Towers – FULLY BOOKED
Dish: Gnocchi sorrentina
When: 8pm, Wednesday December 9
Gnocchi is one of those dishes that you’ve heard is easy to make yourself, but you never seem to get around to trying it. But on December 15, Chef De Vivo will be on hand to help you make it from scratch, as well as a homemade sorrentina sauce.
Chef: Jaka Akbary, Glo at Rosewood Abu Dhabi – FULLY BOOKED
Dish: Glazed flank steak
When: 4pm, Thursday December 10
Sous chef Jaka Akbary discovered his love of cooking while traveling from island to island with his father in his native Indonesia, sampling dishes along the way. He specialises in pit barbecue and smoked meats, as well as Asian and Latin American cuisines, combining street food and a touch of fine dining. On December 10, he’ll be showing you how to make glazed flank steak with habanero salsa and parmesan broccolini. You’ll learn how to season the steak with brown sugar marinade, and make your own salsa.
Chef: MJ DeGuzman, COYA at Four Seasons Hotel Abu Dhabi at Al Maryah Island – FULLY BOOKED
Dish: Maki acevichado
When: 8pm, Thursday December 10
Chef MJ DeGuzman didn’t plan on becoming a chef, but we’re certainly glad that he did. Specialising in Japanese food, he spent time at the Kanpai restaurant in Souk al Bahr before moving to COYA in 2016. Since then, he has been fascinated by Peruvian food, with its unique blend of Spanish and Japanese cuisines among others. Chef DeGuzman will be showing you how to make maki acevichado, by frying sea bream and making sushi rolls.
