Food is primarily considered a symbol of culture and tradition of certain people. However, as many cities in the world have been becoming increasingly cosmopolitan, people get a chance to have multicultural food at one place.
The situation can be very challenging for the professional chefs.
Chefs like any other professional are considered specialists in their field – a certain kind of culinary tradition.
However, with rise in multiculturalism, they have to face the challenge of satisfying taste buds of different people at one time.
And, Doha is one such place where chefs often come across this situation.
British national James Norman is the executive chef at St. Regis Hotel Doha.
He has to take care of the needs and desires of people from almost all countries visiting his hotel.
During a recent food festival at the hotel, Gulf Times spoke to the Briton, who shared how challenging it is for a chef to cater to the needs of all at one time and his working experience in Qatar.
Norman, who has been a chef for about 26 years now, started his professional carrier when he was only 16.
“I was fortunate to start my career with a known hotel in London. At the age of 24, I went to work in Paris. From then on, I have been travelling all the time. I have lived and worked in Thailand, Brunei, Switzerland, and Hong Kong.
Every country has a different food culture.
"In January 2018, I joined this very busy hotel in Doha and as chef, I like the busy hotels.”
The executive chef has been trained in classical French food but has gradually gained mastery over multiple cuisines.“What you enjoy to do, you focus more on. I especially love smoked and grilled meat. As a chef you go through phases as a cycle.
When you are younger, you try to do complicated food. As you grow older, you become simpler with your food. Now my philosophy is quality ingredients – cook perfect.
"In a hotel where you have multiple restaurants, you have to keep the guests happy. Customers are the king. Sometime you say that is not what I like to do but this is what the guests like.
"People often ask for special diets. Food has evolved so much over a period of time. I enjoy the challenge of preparing the food according to the demand. In my job you learn every day.”
The British chef sees a change in the food priorities of people around the world in general.“Take the example of Qatar. People are more health driven nowadays. In terms of food, there are fashions that go up and down. People look for healthy and simple food more than often. We have to move ahead with the fashion.
"You have to offer your guest both what they want and what they expect.”
In this ever-evolving international culinary environment, Norman believes young chefs need to learn and learn from the best.“If you want to climb the ranks, something like this hotel, it is not an easy job.
"It is never going to be an easy job at all. I think most of chefs enjoy cooking that is why they become one. You always remember why you are a chef and that passion never dies. You pick up new things with passage of time.”
He agrees with the fact that it is hard to swallow when someone says that he or she does not like what a chef has made with love.“It is like an artist who paints something taking six months and someone says he does not like it. When I was younger that was very hard to take.
"When you grow old, you will take a step back in such situations and prepare what the guest wants. We are in the service industry after all.”
Norman loves using locally produced food ingredients.“It has been very hard to find in the Middle East but in Qatar now there are number of farms that produce exceptional food products. Another positive note about Doha is that we can get everything we want from outside.”
The British chef loves to have a variety of restaurants in his hotel.“I like this concept. You understand the significance of this concept when you find certain food having different tastes.
"For me learning is to go back to the original food ingredients and think what magic you can make with those ingredients. This hotel welcomes guests from all over the world. Preparing food for all of them carries a unique charm.
"You have to be the best in Qatar otherwise you cannot survive.”
Elaborating the idea of having the recent food festival in the hotel, Norman said there are so many restaurants in the complex and the opportunity to experience all of those in one evening was unique.“This is not something that can happen often.
"Nine outlets were represented in the festival. They all are exceptional restaurants.”
Chefs like any other professional are considered specialists in their field – a certain kind of culinary tradition.
However, with rise in multiculturalism, they have to face the challenge of satisfying taste buds of different people at one time.
And, Doha is one such place where chefs often come across this situation.
British national James Norman is the executive chef at St. Regis Hotel Doha.
He has to take care of the needs and desires of people from almost all countries visiting his hotel.
During a recent food festival at the hotel, Gulf Times spoke to the Briton, who shared how challenging it is for a chef to cater to the needs of all at one time and his working experience in Qatar.
Norman, who has been a chef for about 26 years now, started his professional carrier when he was only 16.
“I was fortunate to start my career with a known hotel in London. At the age of 24, I went to work in Paris. From then on, I have been travelling all the time. I have lived and worked in Thailand, Brunei, Switzerland, and Hong Kong.
Every country has a different food culture.
"In January 2018, I joined this very busy hotel in Doha and as chef, I like the busy hotels.”
The executive chef has been trained in classical French food but has gradually gained mastery over multiple cuisines.“What you enjoy to do, you focus more on. I especially love smoked and grilled meat. As a chef you go through phases as a cycle.
When you are younger, you try to do complicated food. As you grow older, you become simpler with your food. Now my philosophy is quality ingredients – cook perfect.
"In a hotel where you have multiple restaurants, you have to keep the guests happy. Customers are the king. Sometime you say that is not what I like to do but this is what the guests like.
"People often ask for special diets. Food has evolved so much over a period of time. I enjoy the challenge of preparing the food according to the demand. In my job you learn every day.”
The British chef sees a change in the food priorities of people around the world in general.“Take the example of Qatar. People are more health driven nowadays. In terms of food, there are fashions that go up and down. People look for healthy and simple food more than often. We have to move ahead with the fashion.
"You have to offer your guest both what they want and what they expect.”
In this ever-evolving international culinary environment, Norman believes young chefs need to learn and learn from the best.“If you want to climb the ranks, something like this hotel, it is not an easy job.
"It is never going to be an easy job at all. I think most of chefs enjoy cooking that is why they become one. You always remember why you are a chef and that passion never dies. You pick up new things with passage of time.”
He agrees with the fact that it is hard to swallow when someone says that he or she does not like what a chef has made with love.“It is like an artist who paints something taking six months and someone says he does not like it. When I was younger that was very hard to take.
"When you grow old, you will take a step back in such situations and prepare what the guest wants. We are in the service industry after all.”
Norman loves using locally produced food ingredients.“It has been very hard to find in the Middle East but in Qatar now there are number of farms that produce exceptional food products. Another positive note about Doha is that we can get everything we want from outside.”
The British chef loves to have a variety of restaurants in his hotel.“I like this concept. You understand the significance of this concept when you find certain food having different tastes.
"For me learning is to go back to the original food ingredients and think what magic you can make with those ingredients. This hotel welcomes guests from all over the world. Preparing food for all of them carries a unique charm.
"You have to be the best in Qatar otherwise you cannot survive.”
Elaborating the idea of having the recent food festival in the hotel, Norman said there are so many restaurants in the complex and the opportunity to experience all of those in one evening was unique.“This is not something that can happen often.
"Nine outlets were represented in the festival. They all are exceptional restaurants.”
