Dessert Drive

Chef Ajaz Hussain is making sweet strides with his delectable wonders in Dubai

Acclaimed pastry chef Ajaz Hussain, currently working at Holiday Inn Al Barsha, Dubai, is a known name in the city's chef circle, and beyond. An initial stint at his hometown in Karachi and now with 22 years in Dubai, Hussain owes his multi-faceted experience to the global travel history that he has enjoyed while working in Dubai. His is a fitting story of how an expat can find their calling in a new city only if they look hard enough.
"I began as an apprentice at Avari Hotel in Karachi, working in various kitchens during the training period. I soon found my calling as a pastry chef. So, when I was asked to join the hotel after as a helper, I focused on creating desserts," Hussain says.
In 1996, Hussain joined Intercontinental in Karachi as the first commis where he worked for two years, before getting an offer at Sofitel Hotel (now Pullman Creek Side Dubai) as Chef de Partie. Thus, began his ongoing 22-year-old relationship with the city. And it's been an incline for his career ever since.
After working for six years as Chef de Partie, supporting to sous chef and the head chef, at Sofitel and learning new concepts and cuisines, he moved on to Rennaissance Marriot in 2004 as an assistant pastry chef. In the same year, Chef Hussain joined the Emirates Culinary Guild, the UAE's associalion of professional chefs, and was awarded a gold medal for his dessert creations.
While at Rennaissance Marriott, he also pursued to learn Emirati cuisine, whereby that led him to win a bronze medal in a national competition on the local delectables in 2006. He then went on to become the senior member of the Dubai Chef Association.
Soon after, he was selected to represent Dubai in Belgium and France forums as the Best Pastry Chef. Chef Hussain has also been a part of several international cooking shows as a judge.
His achievements have also found a lot of admirers in his home country Pakistan. Last year, he was invited to host cooking classes for the very popular Masala TV. The 'Masala Cooking Workshop', very popular among amateur cooks both in Pakistan and Dubai, showcased three of his best dishes to a class of 80 each time. It was the first edition of the show in Dubai that generated a lot of interest. In June 2019, Ajaz was recognised as the Best Pastry Chef in Dubai by Ahmed Amjad Ali, Pakistan Consul-General, for his culinary skills.

Future plans

Although Dubai will always remain close to his heart, Chef Hussain wants to return to Pakistan and start teaching. "I have been invited to teach at COTHM Karachi, College of Tourism and Hotel Management, and have had discussions with the management. Dubai has given me the opportunity to learn something new every day. It challenges me to bring the best to the table. It is here that I have learnt to be proficient in multinational cuisines - Emirati, French, American, Italian, Japanese, Indian, and many more. It will always be close to my heart." Chef Hussain also adds that the hospitality sector in Dubai today is smooth running and not so challenging for those who want to start their career here.
"I don't see much challenge now in the hospitality industry as a chef in Dubai. Everything is available today, starting from ingredients to equipment. It was not so when I entered the industry 20 years ago. We had to start everything from scratch in house. Now 50 per cent of the stuff can be bought from the stores. This place gives you the opportunity to meet new people and learn new cuisines daily. This is why I am grateful to Dubai."

Chef's Creation

This Pakistan Independence Day, we bring you unique collection from the chef's kitchen cabinet  

Hunter burger recipe

- 1 kg beef loaf (under cut)
- 1 tbsp salt
- 1 tbsp garam masala
- 5 gm black pepper
- 1 tbsp brown sugar
- 1 tbsp melted butter
- 1 glass water 

Dip sauce

-100 gm mayonnaise
- 1 tbsp mustard past
- 5 gm white pepper
- 1 pinch saint
- 2 tbsp olive oil
- 1 tbsp red crushed chillies

Beef gola kebab

- 1 tbsp whole cumin
- 1 tbsp coriander powder
- 5 gm black pepper
- 1 tbsp pippali
- 4 cardamom
- 1 tbsp gavitri
- 500 gm beef mince
- 1 tbsp salt
- 2 tbsp red chill powder
- 2 tbsp paaya
- 2 tbsp ginger paste
- 1 tbsp turmeric
- 1 tbsp black salt
- 5 gm green coriander
- 5 gm mint
- 1 cup ghee
- I cup olive oil
- Personal favourites: Kunafa and Pakistani sweets 
- A day in the life of a chef: Most days begin at 7.30 am. Brief meetings with with sous chef and executive chef to plan the platters. Get detailed account of the number of guests at the hotel, plus number of guests expected at the buffet. Each restaurant within Holiday Inn Al Barsha has a different course. Follow a pattern for lunch, high tea and dinner. A typical day gets over at 6 pm.