Prominent chefs unite at Dubai World Cuisine, blending rich heritage with cutting-edge techniques. Immersive dining experiences redefine Dubai’s culinary landscape.
The largest-ever culinary showcase at the Dubai World Trade Centre concluded, marking a successful five-day run for Gulfood 2024, the world’s largest annual food and beverage event. During the event, a star-studded line-up of internationally renowned chefs, collectively boasting 25 Michelin stars, showcased traditional cooking methods, elevated authentic ingredients, and revealed the stories behind the world’s most beloved dishes in over 90 Masterclasses. Additionally, at Chef Talks, both established and up-and-coming chefs shared insights into the dishes poised to make waves this year, along with culinary tips and tricks.
COLLABORATIONS GALORE
Key figures participating in the program included Chef Alain Passard of L’Arpege, Chef Enrico Cerea of da Vittorio, Chef Joan Roca of El Celler de Can Roca, and Chef Mark Donald of The Glenturret. Home-grown talent such as Chef Vladimir Mukhin of White Rabbit Krasota in Dubai also made significant contributions. The theme for this year emphasized the fusion of rich heritage and traditional culinary practices with modern, trendsetting innovative techniques. Moreover, Dubai World Cuisine, a series of city-wide dinner collaborations between local chefs and culinary icons from Europe, aimed to shape Dubai’s cultural identity and position it on the global culinary map. Successful dinners were held at six Dubai culinary landmarks – Krasota, Lowe, Takahisa, Armani Ristorante, Folly, and FRNDS Grand Cafe. In the Immersive Collaboration Series, Vol. 1 featuring Chef Joan Roca, Chef Vladimir Mukhin hosted the legendary Chef Joan Roca from the iconic Cellercanroca at Krasota Dubai. Together, they curated a distinctive gastronomic experience that revealed the stories behind renowned masterpieces served on the plate. Through a blend of textures, ingredients, and flavours, this exclusive event in Dubai delved into the intricate relationship between visual and culinary arts at the pinnacle of creativity.
AN EPIC FUSION OF GASTRONOMY AND ARTISTRY WITH TWO MICHELIN GREATS
Chef Vladimir Mukhin, is a culinary luminary, earning 4 Toques from Gault and Millau in 2017. Swiftly ascending, his White Rabbit restaurant ranked 13th in The World’s 50 Best in 2019. Notably, he acquired a coveted Michelin star in Moscow and honoured with 9th place at the prestigious Best Chef Awards 2021, a testament to his exceptional talent and culinary prowess. Chef Joan Roca, renowned for El Celler de can Roca in Girona, Spain, a revered pillar of international cuisine, boasting 3 Michelin stars since 2019 and recognized by The World’s 50 Best Restaurants. His culinary philosophy harmonizes tradition and innovation, cultivated through close collaborations with farmers and commitment to scientific inquiry. This seamless blend of flavours and techniques underscores his culinary genius and dedication to pushing gastronomic boundaries.
Envision a realm where the realms of visual art and culinary expertise converge seamlessly. The Imaginary Art Show at Krasota, Dubai a visionary creation by the esteemed Chef Vladimir Mukhin in partnership with the White Rabbit Family restaurant group, unveils an extraordinary sensory experience. Against a backdrop of the most exquisite artistic creations of the late 19th and early 20th centuries, this gastronomic expedition spanning eight courses is primed to revolutionize our culinary perceptions. Imagine being one of just 20 privileged attendees, enveloped in an immersive multimedia experience over a collaborative meal experience by Chef Joan Roca & Chef Vladmir Mukhin. The curved walls of the auditorium morph into dynamic canvases for eight globally acclaimed contemporary artists, reborn through captivating 3D projections and engaging installations. Every brushstroke and colour scheme are animated, seamlessly melding their essence into a culinary marvel. The Roca brothers faced a formidable challenge, yet as always, they achieved their goal effortlessly. Once more, El Celler de Can Roca demonstrated their culinary prowess transcends borders. Led by Joan Roca, the entire team dedicated themselves to orchestrating a remarkable and triumphant pop-up dinner. Dubai succumbed to the enchantment of this world-renowned restaurant, a two-time winner of the top spot in the world within just three years.
HIGHLIGHTS OF JOAN ROCA X VLADIMIR MUKHIN
The Meal begins with, Roca’s ‘Memories of a Neighbourhood bar’ paired beautifully with artist Aleksandr Deyneka’s, The Light of The Past. This timeless appetizer from El Celler de Can Roca’s cookbook is pivotal in comprehending the restaurant’s heritage. The triumph of El Celler de Can Roca traces back to Can Roca, a beloved bar-restaurant that continues to draw in patrons today, including workers and locals. Established by their parents, the establishment served as the backdrop for the three brothers’ formative years. From childhood into adolescence, they honed their skills in the kitchen, behind the bar, and managing tasks. This nurturing environment acquainted them with timeless culinary classics, which now serve as a wellspring of inspiration, refined by their creativity into unparalleled masterpieces. A standout is the dish inspired by Nicholas Roerich’s ‘Himalayas (Blue Mountain)’ masterpiece from 1939. Chef Mukhin deftly encapsulates Roerich’s play with light using a fragrant Artichoke Curry served with Coconut Rice. A gentle stir unveils echoes of Roerich’s brushwork. The vibrant hues of the painting’s sunrise are mirrored in the scarlet sweet potato and the radiant orange of the pumpkin, setting a captivating visual and gustatory harmony. A compelling culinary creation is the Black Cod with Plum and Fig, drawing inspiration from Ivan Aivazovsky’s 1850 masterpiece, ‘The 9th Wave.’ This painting portrays the tumultuous voyage of shipwreck survivors navigating a storm in the Norwegian Fjords. Chef Mukhin’s interpretation of this artwork is reflected in delicate plum slices, symbolizing the grace, might, and motion of the waves, harmonized by the black cod’s savoury notes that beautifully complement the fruits’ sweetness. The meal ends with Five senses Bon Bons crafted by Jordi Roca at Casa Cacao running the gamut from The Macallan special, Honey and Orange Blossom, Chiapas75 %, Passion fruit and coffee to Hazelnut pop rocking. All in all, the culinary spectacle offers an immersive dining experience seamlessly intertwining the realms of reality and fantasy and this time with an exceptional collaboration of two Michelin greats.
Awarded the “Best food writer in the country” by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean writes on food and travel.