Monday 11 February 2013

Better Late Than Never

I was at a meeting today and someone commented on my status in a TOP TEN list, to which I argued they were wrong.....then I was sent the link to look at...
In 2012 I had the honor of being named on of the Top 5 pastry chefs in the MIDDLE EAST, but I had never been aware that I was also listed in the Top 10 FOOD GURUS of the MIDDLE EAST...

(this was September 2012)
http://www.hoteliermiddleeast.com/pics-15013-caterer-awards-2012-5-perfect-pastry-chefs-named/

CATERER AWARDS 2012: 5 perfect pastry chefs named

The shortlisted entrants for MidEast Pastry Chef of the Year unveiled
(Aug 28, 2012)

Winner Pastry Chef of the Year: Dragan Rucnov,  Fairmont Bab al BahrMaree... JOB TITLE: Highly Commended: Aaron Maree, Executive Pastrychef, Abu Dhabi.



Had I known about this other honor, it would not have changed anything. But it is in fact nice to know simply from the fact that ARABIAN DREAMS the cookbook which came out in 2011 was self funded and was done so to re-ignite change in the way people think about Middle Eastern Desserts.
In conversations recently with several different parties about the direction of new and up coming projects, I am aware that ARABIAN DREAMS really did do it's job.
That people are starting to see the convergence of Modern French patisserie and the possibility of utilizing Middle Eastern ingredients and flavors into that. Or the fact we can look at a Baklava and transform it into a new dish with the same taste, texture, layers but in a format that our guests never thought possible. Thus giving longevity to the Middle Eastern flavors of old, to a new generation of food lovers, looking for something less traditional and more modern, complex and amazing in looks.
Arabian Dreams the cookbook remains my lives "Oeuvre" and the proudest of all 16 cookbooks that i have written over my 30 year career in pastry. If I do no others, I will be honored to be permanently linked with Arabian Dreams for it speaks from the heart and speaks "ME".

Being named in the MAY 2012 Top 10 Food Gurus in the MIDDLE EAST is an honor, even though it was MAY 2012 and I just found out about it today in February 2013 I am pleased and honored on behalf of Middle Eastern pastry to have been noted, for with a light shone toward me for such, it means that a torch has been held high for the world of pastry in this region and deservingly so.

France is renowned as all things sweet and confectionery like, but I truly believe that the world of tomorrow's desserts and pastries will truly emanate from the wealth of experience and the expertise that is coming out of the MIDDLE EAST at this time...I am constantly and fortunately involved with multiple projects being thought of, conceived and being formatted pre, during and post production and I am aware right now of some truly incredible outlets and concepts coming to all countries with the GCC, and that too makes me happy that the sweet world is evolving here endlessly. For amazing leaps forward in patisserie look no further than THE VICTORIAN (http://mashmoom.blogspot.com/2012/10/the-victorian-patisserie-and-chocolate.html)... Created under the work of Frank Haasnoot (Chocolate World Champion), the concepts have turned pastry again into a true work of art, along the lines started why such visionaries in our trade as Christophe Michalak, the desserts are almost too good to eat, literally. They are really that beautiful.
For me to be named in a list of Top Food Gurus, is one thing, I do not take things like that to hart and let it get the better of me, I never have, even after 20 years of writing and books. I love my trade and I love the process of production of the pastries and cakes, training the staff and making something new. Im in that process right now, of starting something new, and over coming blogs you will learn where and when that "SOMETHING NEW" will occur and live and breathe.
Accolades are nice, but in this case, I'm simply proud that to have been recognized, even a year ago, has brought light toward us all in the pastry professions, here, locally on my home soil of Bahrain or internationally in Dubai, Abu Dhabi, Kuwait, Qatar, Oman, Saudi Arabia or Cairo....
I love the world of pastry and promise you all that the best is yet to come...I know, I'm building it as we speak....




Top 10 F&B industry gurus in the Middle East

10 Aaron Maree, Patissiere and author
Aaron Maree has
been waving the flag
for Middle East
patissieres for 25
years. Author of
book, Arabian
Deams, he has
worked tirelessly to
push Middle Eastern
pastry under the international spotlight.

He visits Europe often to stay on top of the latest trends, and greatly enjoyed his role as personal executive chef at a Middle East royal palace, before which he held posts including corporate pastry chef to international companies like Cadbury Schweppes and Mövenpick Marche.
page1image36496
page1image36768
page1image36928

Too see the full list of top Ten F & B GURUS in the MIDDLE EAST see the link http://www.hoteliermiddleeast.com/14279-top-10-fb-industry.page1image37520
page1image38056


Saturday 9 February 2013

2013 About To Kick Off

Well, I have enjoyed a great rest and taken care of things that needed taking care of and now we are about to kick start 2013 in a real hurry.
Despite all the turmoil in the world at the moment, there seems to be an amazing need for great pastries, cakes and anything sweet and along with it pastry chefs to produce it all.
With multiple projects on the event horizon this is going to be amazing year.
I promise despite the lack of recent posts, the posting will get better and a new camera will be bought to shoot everything to make it look delicious and as attractive as it should.
Check back with us regularly folks and despite the start of 2013 for me being mid February, I'll make up for it in the coming weeks and months..
First stop on the itinerary was a return to Bahrain cooking for a VIP client wishing to see how to change things up a little. In 5 days from start to finish with one assistant to weigh my recipes, I was able to produce 20 varieties of cakes, 5 types of cookies and a selection of molded and hand dipped chocolates. Over two days the food was sampled and savored and the results without a doubt where thoroughly enjoyed...
Selection of cookies, Nutella, Chocolate Ameretti, Amaree, Salted Chocolate Sable
Verrine aux Quarte Chocolate


Praline and Chocolate Cheesecake

Tarte aux Noix

Raspberry Breakfast buns

Glazed Lemon Cakes

Viennese truffle

Tarte Citron

Simple Strawberry mille feuille

Lemon yogurt and rosemary cake with lemon cello syrup

Today is the final day in Bahrain, but not without a stop at the famed Trader Vic's to wash down a Rum Cosmo and a Samoan Fogcutter, in celebration of an old and long enduring friendship with a friend who now resides elsewhere. This week will see me head to Dubai, then onto Kuwait and if all quietens down a stop in Cairo.

If one thing has come from this past week back in the land where I have spent the past 7 years, it is that I adore baking in this country to a clientele who truly know their international cuisine and I adore the expressions of gratitude when I can see their faces light up with pleasure having tried and tasted my efforts.

Good food tastes great, and great food is a good to share.