Perle Magazine Issue 13 PERLE MAGAZINE | Page 111

CUT lounge presents a delicious new brunch and dine-in menu Mei Yue Nights bring the flavour of Asian street food with a fine-dining twist Additionally, he says he is also educating the chefs more about the industry of Hospitality as a whole, and having the chefs interact with the diners to make sure their experience at the restaurant is of the utmost comfort and pleasure. Truly a master of the culinary arts, Chef Wolfgang Puck has launched a new restaurant concept in West Hollywood, The Rogue Experience, where a table of only 10 seats is set and any chef from any of the signature Wolfgang Puck restaurants can come into the kitchen and cook with the team there. Though that may seem easy, the challenge is the chefs cannot create the same dishes they are used to creating in their own restaurant kitchens; they must come up with entirely new dishes to serve the diners. Along with never having the luxury to cook for smaller audiences, Chef Wolfgang says is also a good way to have chefs step up to the plate and delve deeper into the world of culinary creativity to produce dishes that have never been tried or tasted before.They can then take the dishes back to their own restaurants to enhance the existing menus. Understanding the need for education and understanding of the industry from a younger age, Chef Wolfgang Puck says he would also like to see the Kingdom of Bahrain have a hospitality school to allow the budding chefs or those interested in the hospitality industry as a whole an opportunity to purse their passion. This, he says, would allow the young Bahrainis or expatriates in the country to not only grasp the ethos behind the industry but will also make them eligible to work anywhere in the world. Practicing a similar concept of education and vocational studies through his organisation in Ethiopia, Dreams for Future Africa, with the help of his wife, Chef Wolfgang says the school that started with 24-orphaned children has now up to 800 children receiving an education. He says he looks to expand the school further and offer agricultural studies and an apprenticeship program where the students can study and work in a restaurant environment simultaneously. Deeming Bahrain as one of the friendliest states in the region, Chef Wolgang notes his visit to the country each time has been spectacular, as his interactions with people from different walks of life have truly added to his visit. “You can have the most beautiful buildings in a place, but you have to have contact with the people, and that is what is important to me,” he says and with each visit, the award-winning chef truly displays his culinary savvy and expertise, all the while maintaining his humble demeanour, winning traits that have earned him his myriad of accolades – most recently a star on the Hollywood Boulevard – and acclaim across the globe. For more information on Wolfgang Puck restaurants: Four Seasons Hotel, Bahrain Bay (00973) 1711 5000 www.fourseasons.com/bahrain @fsbahrain APRIL - MAY 2017 Perle 111