It is no exaggeration when I say I owe my culinary success to Chef Ralph and my then lecturer Chef Kevin. The time I spent a SAACA was extremely beneficial and eye opeing. Learning from people who had been exposed to the international food cultures of the world, 5* hotels, Michelin* Restaurants... Gave me an advantage over all my colleagues at the start of my Career. I am now Demi Chef de Partie at Anantara Sir Bani Yas island second in charge of the kitchen and I am loving everyday of it.
The classes were well structure and interesting working with a wide variety of ingredients and cooking techniques from classical cookery to morden molecular gastronomy, which gave ma a good base to expand on. Since leaving SAACA I have worked in a few different outlets in the UAE, covering Italian, Indian, Arabic and African cuisines. I currently work in a seafood eafood restaurant and am planning to move further east to master asian cuisines. Food is my passion and SACCA allowed me to pursue it with great confidence and a thirst for knowledge.