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Chef Talk with Abdullah Al-Hashmi

Chef Abdullah Al-Hashmi, who has, in a span of a decade, established his credentials in the industry as a force to reckon, talks about his culinary passion and his drive to develop Omani cuisine with fusion touches that retain authentic flavours

Chef Talk with Abdullah Al-Hashmi

Chef Abdullah Al-Hashmi, who has, in a span of a decade, established his credentials in the industry as a force to reckon, talks about his culinary passion and his drive to develop Omani cuisine with fusion touches that retain authentic flavours

Chef Talk with Abdullah Al-Hashmi

Chef Abdullah Al-Hashmi, who has, in a span of a decade, established his credentials in the industry as a force to reckon, talks about his culinary passion and his drive to develop Omani cuisine with fusion touches that retain authentic flavours

Mr Chef Oman, as Chef Abdullah Al-Hashmi is popularly known in the social media circles, has been a close witness to the recent changes in Oman’s culinary horizon, and thus is steadfast in his commitment to ensure that the fusion trend does not substitute authentic flavours of the dish. “I want to develop Omani cuisine; I want to show the world how we eat our traditional foods, albeit with a modern twist,” states Chef Abdullah, stressing that his focus is on ensuring real taste.

The objective, Abdullah points out, is to curate dishes with a fusion touch, without altering the essence of tradition sprinkled in the dish. “You can play around with cooking techniques and in plating, but not with flavours and the taste. It is a shame otherwise…” he adds, referring to the general trend among restaurants to indulge in fusion cuisine, without maintaining the authenticity of the dish. “One time I ate a fusion shuwa and realised it was another dish completely. I have had a similar experience with harees too. Restaurants creating fusion dishes should realise that it shouldn’t affect the dish; they need to look at the culture behind it,” he stresses.

Having enlisted his service to the ever-growing food industry a decade ago, he has quickly learnt the importance of creating proper avenues to reach out to people who have a stake – directly or indirectly – in the food industry and in his personal endeavours to grow the sector. With his Instagram account – mrchefoman – enjoying a large following of wannabe chefs and folks interested in his culinary pursuits, he has made his niche in the industry. He is now seeking to widen his horizon by establishing a private culinary school, a first of its kind, which will train and mentor potential chefs.

Talking about his dream project, he says, “Every chef has a vision. For many, that vision is to have their own restaurant – I am no different – but my main passion is to become a trainer and a mentor; a role model for the youth of Oman. People are aware of my credentials and I want to now focus on ways to spread my accumulated knowledge to the youth and to just about anyone who is interested to equip themselves in the culinary field.”

Chef Talk with Abdullah Al-Hashmi

Reflecting on his reasons for planning a venture of this nature, he says, “Personally, I learnt cooking from others and I want others to learn from me. I would like to dedicate it as a culinary school, where I continue to learn even as I teach. There is no question of ego in this.” Chef Abdullah, who was in MBC Top Chef award of Season 2, is open to teaching just about anybody – from housewives to students, he maintains.

His relationship with food goes back to a long time. Although he is still in his 20s, he realised early on that his calling was in the culinary field. He was 18 years old when he finished his higher secondary and joined National Hospitality Institute to become a chef. He joined Shangri La Barr Al Jissah Resort and Spa, working for close to a year-and-a-half, before taking up a posting as Demi Chef De Partie at Crowne Plaza muscat, which proved to be a growing experience. “I had a voracious appetite to learn everything about my craft, and the head chef, who I admire a lot, taught me a wide range of skills. He moved me through all the departments, and, in 3 months time, I was given the employee of the month certificate. I also got promoted while there and I stayed on for more than two years, participating in competitions and exhibitions. In October 2013, I made it to the finals and won the silver for 2013 best Omani Chef and got a training session in Abu Dhabi as a present,” he recalls.

He then moved to Al Bustan Palace Hotel and thereafter to Holiday Inn Seeb; he is currently the development chef of the company called ‘Kerry’, and is part of the regional culinary team for taste and nutrition. Explaining about it, he says, “It is a complete food solutions company for food industry and my role is to develop and showcase products. This is the next level of being chef for me. I am based in Oman and the company has an office in Dubai as well, but my work involves travelling the MENA region.”

His job title is getting bigger and more varied, and, as he says, there is no holding him back now. Having honed his skills for fine dining dishes and having been a close witness to the changes in the local market, he says the instant feedback and positive reviews to his posts on Instagram acted as a boost; another was the Top Chef win. “I felt no one can beat me… But, when I went out, I felt I was nothing,” he admits, adding that this has only strengthened his resolve to practice more.

Maintaining that every dish has a story, Chef Abdullah, who is also a Member of Oman Chef’s Guild, narrates how his creation of Omani arssyah is flavoured with natural aroma and natural colouring with fine dining plating.

He is open to newer creations and ideas, but is most comfortable with seafood. “I find myself moving more towards the sea. Most of the seafood dishes I create are dependent on the season – like the mussel season now. I personally go to the fish market to pick the items and I, generally, prepare my dishes from local ingredients. This is a sign of a good chef and I am looking far ahead. My dishes are 100 percent created and styled by me and I have notes mentioned for every dish that goes on Instagram. My signature style is traditional, with modern plating,” he states.

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