+ A
A -
Lezima Gomes
Doha
W Doha Hotel & Residences is hosting the second edition of the Belgian Culinary Days at Market by Jean Georges from November 17 to 26. Michelin star celebrity chef Frank Fol, best known as 'The Vegetable Chef', will be dishing out his mastery of the Belgian cuisine and fervent love for vegetables to guests in Doha at this event organised in partnership with the Embassy of Belgium, Flanders Investment and Trade, and the Belgian Business Club Qatar.
Vegetables are the one thing that excite Fol's senses and nourishes his inspiration. Reminiscing his first meal, Fol said,"I can still remember my first meal was a beautiful salad. It inspired me to work with vegetables." Fol began his professional education at the Hotelschool COOVI - PIVIT Brussels.
Through his career he has had placements at various restaurants around Belgium and Luxembourg."I have certainly lost count of the number of restaurants I have worked in during my career. My mentors and inspirations have been Freddy Vandecasserie, Michel Gu`rard, Michel Bras & The Thai Kitchen," he said.
Fol said that he began experimenting with food at a very early age as it came to him very naturally."My parents witnessed my passion and persuaded me to become a chef."
Qatar Tribune's Lezima Gomes was with the chef as he went down memory lane and spoke about what to expect during the Belgian food fiesta.
What really inspired you to become a chef?
While residing in Hageland, part of the Flanders region of Belgium, I was exposed to the freshest produce, as vegetables and fruits are a huge part of the culture. The abundance of Belgian endives, white asparagus, strawberries and pears motivated me to get creative and create a cuisine that promotes a healthy balanced lifestyle. It inspired me to introduce a class dish in various styles.
What can guests expect at the Belgian Culinary Days
The menu includes culinary delights from Belgium, focusing on the fresh produce, impeccable flavours and the tastes of Belgium. A prime example is the Pumpkin risotto with orange served with smoked European sprat, Oud Brugse cheese, Carpaccio of Brussels sprouts, hazel-nut and turkey bacon.
How would you describe the food on the menu and what inspired it?
Think Vegetables! Think Fruits! That's my philosophy and inspiration. I want guests to experience our culture by indulging in traditional Belgian cuisine, spinning it with signature ingredients while integrating massive use of vegetables and fruits.
What have been the high and low points of your career?
Just like any up-and-coming chef, I have invested a lot of time and effort to work with and under great chefs across the world. Although there were many instances of risk, there were incredible opportunities to learn from. It has taken a lot of courage to make it in the culinary world, so I would like to say that I have taken it all in my stride, good and bad.
How important is presentation in cooking and eating?
The colours and freshness of vegetables and fruits are a gift for any chef. It gives every culinary creation the opportunity to be striking with natural colours while creating a flavourful palette.
How important is culinary education to become a chef?
I think it is extremely important. To acquire technical skills and to understand every aspect of the culinary world in detail, it is important. Of course, it's important to have kitchen experience but I think to understand the entirety of gastronomy, education in the field expands your knowledge whether it is food pairing or cultural offerings.
Anyone you would love to cook for and why?
The Emir His Highness Sheikh Tamim bin Hamad al Thani is certainly on top of the list. I want to showcase how refined and delightful a kitchen focusing on vegetables can be. Creativity has no bounds.
Which is your favourite cuisine and why?
It would have to be Belgian cuisine, as I love cooking the freshest of ingredients and follow the long culinary heritage. I also enjoy Thai food as it incorporates vegetables and is quite aromatic.
Growing up in the industry, who/what was the greatest influence on your food?
The availability of Belgian products and the lightness of the Thai cuisine. In 1986, I had the opportunity to do a promotion in Bangkok, where I learned a lot about the Thai cuisine, which was fascinating.
Advice to budding chefs?
Since I am a big advocate of 'The Balanced Kitchen', I want to urge people to try and learn about vegetables and fruits. Probably make it the hero of every dish! Cooking with vegetables is a present for the body and the palate, but needs a lot of work in the kitchen, resulting in a worthwhile reward.
What are the qualities required to be a chef?
Respect your team, your people! Also, you are never too old to learn and update your skills and knowledge about classic cuisine. You have to keep up with the international food evolution and lead with charisma, it's an added value.
Future plans?
To be an ambassador for healthy delicacies and put greater focus on the freshness of ingredients. I want to educate everyone globally through my philosophy of Think Vegetables! Think Fruits! and contribute to the world eating smartly. In fact, I want to promote my website www.weresmartworld.com
The menu will be available from 6:00 PM to 11:30 PM for QR250. A Belgian brunch will also be on offer on November 25 from 12:00 PM to 4:00 PM for QR295 with soft drinks, and QR410 with selected specialty drinks.
