Name: Uwe Mitchell
Professional position: Director of Kitchens – Radisson Blu Hotel, Dubai Deira Creek President – Emirates Culinary Guild
What will you be doing at Taste of Dubai 2014?
We will be doing Chef’s Theatre, Cooking School and presenting our existing, award-winning restaurant The China Club and our future Emirati restaurant, Aseelah, opening in the second quarter of the year 2014.
What do you think of the festival, and why did you decide to get involved this year?
We have been involved with Taste of Dubai since the beginning. It is a great outdoor event and an opportunity to showcase our restaurants and food as well as get to know our current customers better while attracting new ones.
What do you think of the food scene in Dubai? How has it progressed in the past 12 months?
There was a little break; things had stopped developing for a couple of months. The city is back in full swing now with lots of new places coming up. It is hard to think about a cuisine or concept that cannot be found in Dubai.
What food trends should be look out for throughout the rest of 2014?
Emirati cuisine – it is about time to bring Dubai’s local food to the forefront.
And now some questions about you… what is the weirdest thing you have eaten or cooked?
Insects in China and worms in Namibia; these are delicacies in respective countries.
What is the best and worst thing about being a chef?
The best is you create new dishes and see people enjoy eating them and the worst is the working hours chefs have to put in.
When you have had a tough day, what is your ultimate comfort food dish?
Cheese and a nice glass of red grape followed by a packet of Haribo.
Who does the cooking at home?
Primarily my wife, but sometimes we cook together.
If you weren’t a chef, you would be…
I would definitely be a chef.