Chefs attend SOSA modern gastronomy demo in Dubai

Brands say technique to grow in popularity as it continues to 'evolve'

SOSA held its annual demonstration at The Emirates Academy of Hospitality Management.
SOSA held its annual demonstration at The Emirates Academy of Hospitality Management.

Corporate chef for SOSA – modern gastronomy, Matthias Mittermeier was in Dubai on Monday January 7 for SOSA’s annual demonstration on the latest trends in modern gastronomy.

Held at the Emirates Academy of Hospitality Management, the event was attended by chefs and F&B professionals from the area.


“I must stress that there is a difference between trends internationally, and trends here in the UAE. As the concept has always been on the scene widely internationally, it only flourished in Dubai and Abu Dhabi with the arrival of illustrious chefs, their famous outlets and their modern gastronomy inspired menus in the last few years. It is only recently in the UAE, that it has been seen as an attainable and enjoyable cuisine for alternative outlets, and for the individual at home,” said Matthias Mittermeier.

Some of the biggest trends to come that were identified at the event included essential oils as a flavouring or perfume; sweet and savoury flavour mixing; glycerine and; argan oil again for flavouring.

Dishes created on the day included crystalline sphere of green apple; financier with jelly core, pistachio-oil creme and lychee-raspberry-roses marshmallows; mango passion fruit tart, waffle canelonis with coffee cream and white coffee jelly, exotic fruit jelly cubes; pomegranate jelly canelonis filled with yogurt foam, chocolate nutmeg jelly, arganoil powder and sorbet.

Over recent years, the art - also termed 'molecular gastronomy' - has been the centre of controversy, with many renowned chefs including late Spanish chef, Santi Santamaria and Atlantis The Palm’s vice president, Culinary, Mark Patten who slammed the cuisine as dangerous.

Rebecca Gabbai, SOSA brand executive said: "It is important to understand that ‘modern gastronomy’ is not a trend, it is an evolution of the art of cooking- like everything else in the world including mankind, the weather and baking- advances in science can only teach us new techniques, give us more choices and open our minds to possibilities.

“Trademarked modern gastronomy products go through a system of European Union requirements, and are strictly regulated. It is only fair to quote Ferran Adria’s rebuttal for their ‘dangers’: “Obviously, if you consume too much of anything- it's bad for you.”

Soufiane Raji, food service manager, Emirates Snack Foods which represents SOSA in the UAE added that the technique was particularly useful to chefs creating more dishes within tighter timeframes.

“Modern gastronomy has strived to be efficient. Custards, ice creams and marshmallows that can be made in minutes without compensating any flavour or shape of the original; this is something amazing for a chef. These are valuable additions to any chef’s kitchen when it comes to serving larger numbers. Seen in this light through the eyes of chefs and professionals, we can confidently tell you that no – it will never go away.”


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