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Recipes for Success: Insights from Corporate Chef Elie Ghrayeb

In the dynamic landscape of Saudi Arabia’s food and beverage industry, Chef Elie Ghrayeb, at just 28, is already making waves as the corporate chef for UNOX Arabia. With a rich culinary background and a knack for management, he is reshaping the way ovens are showcased and utilized in kitchens across the Middle East and Africa.

Ghrayeb’s culinary journey began in Beirut, where he honed his skills as an apprentice at Printania Restaurant. His early experiences, working under skilled chefs, sparked a profound passion for cooking and set him on a path that ultimately led to his current role in Saudi Arabia in 2022. Now, he travels extensively, leading cooking demonstrations and participating in culinary exhibitions.

Key Insights from Chef Elie Ghrayeb

• Early Mistakes: The significance of patience and preparation can’t be overstated. Ghrayeb reflects on how moving too quickly in the kitchen often resulted in overlooked details, impacting the timing and execution of dishes. With experience, he learned that thorough preparation enhances the final result.

• Advice for Home Chefs: Aspiring chefs are encouraged to embrace patience as an essential ingredient in cooking. Mastering basic techniques and flavors is crucial before jumping into complex recipes. Enjoying the journey, alongside a willingness to learn from mistakes, can transform cooking into a fulfilling experience.

• Essential Ingredients: Rather than narrowing it down to a single ingredient, Ghrayeb emphasizes the importance of three core elements: salt, fat, and acid. Each plays a vital role in balancing flavors and enhancing dishes. Proper use of these elements can elevate even the simplest recipes.

• Dining Out: His perspective shifts to critique when dining out, where he often notices issues like improper seasoning or overcooked proteins. He values not just the food but also the overall dining experience, which includes attentive service and a welcoming atmosphere.

• Culinary Influences: French cuisine holds a special place in Ghrayeb’s heart, as it represents the foundation of his culinary experience. He appreciates the delicate balance of flavors and precise techniques that define classic French dishes.

• Quick Cooking Solutions: When short on time, Ghrayeb turns to a perfectly seared ribeye steak complemented by simple sides like garlic mashed potatoes or sautéed vegetables. The satisfaction derived from a well-executed steak dinner defines comfort food for him.

• Frustrations in Customer Behavior: Ghrayeb expresses frustration regarding disrespect towards restaurant staff. He believes that fostering a respectful atmosphere is essential for a positive dining environment.

• Signature Dishes: Among his favorite preparations is steak tartare, a dish he learned to master early in his career. The precision required in making this dish resonates with his understanding of culinary artistry.

• Challenges in Cooking: Rather than focusing on specific dishes, Ghrayeb finds cooking unfamiliar cuisines particularly challenging, as it requires understanding of cultural nuances and historical contexts.

• Leadership Style: Ghrayeb describes his management approach as calm and supportive, prioritizing open communication and a positive work environment that encourages team members to share ideas and learn from mistakes.

Chef Elie’s Beef Tartare Recipe

Ingredients

For the Beef Tartare:

• 300g beef rump, finely chopped
• 20g shallots, finely chopped
• 20g cornichons, finely chopped
• 15g capers, finely chopped
• 5g chives, finely chopped
• 40g truffle mayonnaise (recipe below)
• Olive oil, for seasoning
• Salt and pepper, to taste

For the Truffle Mayonnaise:

• 500g olive oil
• 4 egg yolks
• 20g truffle, finely chopped
• 20g Savora mustard
• A splash of vinegar
• Salt and pepper, to taste

To Serve:

• Japanese egg yolk (one per serving)
• Sliced toasted baguette
• Extra truffle mayonnaise
• Dijon mustard (optional)

Instructions

Prepare the Tartare:

1. In a bowl, mix the chopped beef, shallots, cornichons, capers, and chives. Drizzle with olive oil and season with salt and pepper. Adjust seasoning for a well-balanced flavor.

Make the Truffle Mayonnaise:

1. In a mixing bowl, whisk the egg yolks and mustard until combined. Gradually add olive oil while continuously whisking until thickened. Stir in chopped truffle, season with vinegar, salt, and pepper.

Assemble the Dish:

1. Shape the beef tartare into a mound on a plate and gently place a Japanese egg yolk on top. Serve with sliced toasted baguette, a bowl of truffle mayonnaise, and Dijon mustard for added flavor.

This recipe encapsulates both simplicity and sophistication, inviting anyone to experience the artistry of flavor in their own kitchen.