A NEW BOOK LOOMS ?

I took a break from publishing in 2001 and did not write again for many years.

one book of four in the Finishing Touches Series

By the time I stopped writing I had already published 14 books and was published in newspapers and magazines around the world. I was a fortunate chef who enjoyed my own "by line" column in one of the major newspapers of the 90's in Australia and was so very fortunate to have been trained in the art of writing and editing by the very dear editor Mr Bob Hart of News Corporation, for whom I worked at the time.
In 2001 though I believed I had said all I wanted to say and a return to the kitchen full time was desired.
By 2009 , mid global financial crisis, I felt the need to say more and so wrote a concept with my team for ARABIAN DREAMS.
Published finally in 2011, the book won two major awards in Paris by the Gourmand Book Awards. Best Arabic Title Cookbook in the World for 2012 and one of the best 57 cookbooks in the world for 2011.
Around the same time I had also begun writing again for magazines and newspapers as well as a series of local country cookbooks for the Middle East nation I resided within.

I have come to adore the written word. I also love to photograph my creations. and so the two hand in hand are begging for a new title.
I have several concepts. All hugely successful; one hopes.
And so, dear friends and readers from many nations, it is with great excitement that I inform everyone that I am back writing and editing my own words into a new title.
Which of several projects might be the lucky published work first, I have no idea.
But the fact that titles are abound and nearing completion is a major first step.

Watch this space and I'll update you as to the newest title soon.
And having just this week discussed the future of the brand with PR and Business leaders, there might just be a few more titles left in this aging hulk just yet among many other business interests.
25 years ago I was alone in publishing pastry books, today pastry chefs and chefs alike are hot commodities for their knowledge. I do not dare suggest I'm a hot commodity any longer, but I have recipes and desserts which still excite the crowds and I desire to let everyone know what they are.

In the mean time, thank you to those of you who are reading the blog now in Belarus, Bulgaria, Iraq,  Ukraine, Russia, France, India, Bahamas and Cyprus.
I adore writing and it excites me greatly to see new countries always appearing on the audience panel of the blog.

For those too young to know or remember, and for those who are old enough but have forgotten, here are some of the titles that I have published over the past 25 years since my publishing debut in 1990.

Sweet Health, as relevant today as it was in 1994 when it was published.

The book that started it all at the age of 20 and in 1990 which went on to global fame 25 years ago this year.

PATISSERIE; which began as a multi million word encyclopedia became a thinner title due to the economic crisis of 1998.

Published under several names around the world, this was otherwise known as COOKIES, BISCUITS ND SLICES of the world in my homeland.

DIP ME IN CHOCOLATE started as a book and ended as a successful pastry business 

Classic Desserts was a favorite of mine

CHOCOLATE DELIGHTS was a series of 4 books, sadly I can not find two of the set

ARABIAN DREAMS the award winning title which brought me back into the world of Pastry again and back into publishing. 

COMING OF AGE - DUBAI's GULF FOOD - Pastry Perfection

I have visited several food exhibitions in the past few years and have even read comments about some European competitions of this very year that stated the level of entries was not up to scratch, for the global stage.
Personally I believe that we all have so much to view on Facebook, Google and Blogs that our day to day acceptance of new desserts and pastries is so high, that when we go to international competitions and exhibitions our expectations are merely far too grand. After all we have all probably watched the YOU TUBE videos of the creations before us, being prepared in training videos on the internet just days or weeks before.
A surprise is not one when you have seen the product being prepared now is it!???

So imaging my surprise this year when at the Gulf Foods exhibition in Dubai and seeing the high calibre of desserts on display.
I comment about the desserts and not other items such as cakes, wedding cakes, or centerpieces because ,well they have their place in the world but I don't believe a wedding cake can really be judged by chefs-even pastry chefs. There are just some things that are too open for personal opinion in this subject. After all I've been asked by some brides in my own businesses to make some modern creations which I know full well a judge would be horrified at, yet the brides in my store were willing to pay several thousand dollars for the privilege.
One mans trash is another treasure right !!
A wedding cake can only be judged on techniques, most of which are aged and to be judged well usually is so overly garnished in these techniques that no modern bride would want the thing near her wedding.

And don't forget Im talking the Middle East . I have close friends who have businesses based upon Wedding Cakes and in their region the older techniques are definitely still modern.
IF we are going to have a Wedding cake competition then shouldn't the thing be about 4 metres high and made mostly of styrofoam with 800 portions cut in the back kitchen for the guests !!
Is technicality to be judged or pure creativity.
Most of you will say that the answer is somewhere in the middle, but based on judging parameters and guidelines I prefer to argue not. Another subject which I find little personal favor with are bread centre pieces. Few modern buffets use them, even fewer do them well and in reality the best are made from salt dough not bread at all.
I get it, but I don't.
I'm a lover of the intricacies. I love centerpieces of chocolate and sugar for it proves the correct use and understanding of both mediums. Crystallised or blotchy sugar shows incorrect temperatures or handling as does bloomed chocolate which can't be hidden or forgiven. New techniques and infinite detail are still being created and blowing away our minds year after year in both realms, I just don't see the same advances in new age salt dough techniques.
Of coarse all personal opinions and I am well aware there will be opposition.
But this blog is about the brilliance of pastry in Dubai in 2012. I just wanted to show (albeit a few weeks late) some of the entries and to loudly say congratulations to the pastry staff and their chefs of DUBAI and the GCC for their top work, dedication and advancements over the past few years. The Middle East was once seen as blip on ones resume, today any resume of worth shows at least some time worked with the Gulf Region.  Our region is now renowned for its high standards, its pushing of the envelope in all areas of creativity and those of us that do work here all well know that some of the worlds most creative chefs, are born in the GCC and greater MENA region.
There was once when you had to whisper, I work in the MIDDLE EAST, there was a time people even feared coming here, but today all chefs can proudly scream I AM FROM THE MIDDLE EAST, and people will show us their attention.
Well done to all those who competed in 2012 in Dubai.
You have much of which to be proud .