'What is done in love is done well'

What is done in love is done well

Talking food with Kim Joinie-Maurin, Executive Sous Chef, Burj Al Arab



Published: Fri 25 Oct 2019, 12:00 AM

Last updated: Fri 25 Oct 2019, 2:00 AM

Your favourite memory of food.
I have fond memories of cooking with both my grandmother and mother, particularly preparing and baking the Christmas cake during the festive season.

What would you consider the most challenging part of your job?
Sometimes, it can be particularly challenging when the products I need for a dish are unavailable at the last minute or when the product that is delivered does not meet my requirements to execute a dish.

Do you have a personal mantra or motto that drives the way you cook food?
"Whoever loves much, performs and accomplishes much" and "What is done in love is done well".

If you could cook for a high-profile personality, who would it be and what would you serve him or her?
I like to cook for everyone! I like to know what a person likes and dislikes, as everyone has different tastes. By personalising the dish, I believe my guests will have the best culinary experience possible.

How often do you eat out? What's your favourite place around town?
At the moment, I only dine out one or two times per week, as my wife and daughter have yet to arrive. Once they are here, living in Dubai, we will explore the city's culinary scene until we find our favourite places. I'm looking forward to taking them around to the different restaurants, as the culinary vision in this city is very exciting.

After cooking all day, do you cook for yourself at home too?
Well, yes and no. If I am by myself, I don't usually cook, but when my family is here, I love cooking for them!

You're asked to invent an unusual dish - what would it be?
My wife has always asked me this question but I'm not too sure; I have yet to execute one. Perhaps my first unusual dish will be at the Burj Al Arab. You'll just have to see.

Who do you admire most in the culinary world, and why?
The late French chef Joël Robuchon. I was able to grow and learn to become the chef I am today because of him and his team.

Favourite comfort food?
Berries.

One ingredient/ dish you can't stand.
That would be crab, as I am severely allergic to it.

If you could choose a last meal, what would it be?
It would be Beef Sinigang and Chicken Adobo, cooked by my wife.

Your all-time favourite culinary destination - and why?
France, because it is where I grew up and where I developed my passion for products and food.

Where can we find you, when not in the kitchen?
At home, with my family.
- Staff reporter


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