'What would Ramsay say about my cooking? I'm curious'

Table talk with Patrick Buttgereit, Executive Chef, Shangri-La Hotel, Dubai

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Published: Thu 1 Mar 2018, 11:00 PM

Last updated: Fri 2 Mar 2018, 1:00 AM

Your favourite memory of food.
When I was younger, every time I visited my grandmother, she would make her famous cheesecake. I remember how excited I would be to see her and have a slice of that amazing cheesecake. She still makes it for me to this day and it brings back such great memories.
What's the most challenging part of your job?
The most challenging part is always to leave a place, because you've built a life full of great friends and colleagues by the time you do. I left Germany about 12 years ago and have since worked in four different countries. It is difficult leaving behind people that you care about. Having said that, experiencing different cultures, values and food is always so rewarding. I get to meet incredible people from all walks of life.
Do you have a personal mantra or motto that drives the way you cook food?
It's all about simplicity. Respect the main ingredient and do not overpower it with other components - rather, find things that will enhance it.
If you could cook for a high-profile personality, who would it be and what would you serve them?
Gordon Ramsay. I respect him as a chef and admire the way he has developed his own brand. Plus, I'm curious to know what he'd have to say about my cooking.
How often do you eat out? And what's your favourite place around town?
Since moving to Dubai in July last year, I eat out regularly but have yet to find my favourite place. As cheesy as it sounds, I really love the Pho soup at Hoi An, our Vietnamese restaurant. It really is authentic!
After cooking all day, do you cook for yourself at home too?
I actually do cook at home for myself, but what I enjoy most is to cook with friends. One of my best friends is also a chef in Dubai so, on our days off, we usually go for a run in the morning and then we hit the markets. We usually end up cooking all afternoon and enjoy a great dinner.
You're asked to invent an unusual dish - what would it be?
Thai Schnitzel. It would be crispy, pan-fried, breaded veal tenderloin drizzled with kaffir lime juice, Thai beef salad dressing and sweet chilli sauce. An absolutely amazing combination.
Who do you admire most in the culinary world, and why?
I truly admire young chefs who are just getting started in their careers. They have a 'can-do' attitude and are willing to give everything they have to develop themselves and to become the future leaders of our craft.
Favourite comfort food?
I am a big fan of burgers. Luckily, Dubai is burger heaven!
One ingredient/ dish you can't stand, and why.
Brussels sprouts - I can't explain it, but I just cannot stand them.
If you could choose a last meal, what would it be?
A Japanese Kobe beef platter with a variety of cuts, grilled and seasoned myself. It was my daily dinner during my visit to Tokyo and the quality was remarkable. I would go back just for the beef.
Your favourite culinary destination, and why?
I believe that every cuisine has something great to offer and it's up to you to make the most out of it. But if I had to choose one, it would be Thailand. Whether you eat a $1 meal on the street or an expensive meal in a fine dining restaurant, you'll most probably enjoy it. This is not necessarily true in other countries.
- Staff reporter