Dubai’s farm-to-table restaurant Teible is hosting a series of culinary workshops this summer for budding chefs to learn new skills in the kitchen.
They will be hosted by Teible’s executive chef Carlos Frunze and executive pastry chef Sheerin Ghaffar at the Jameel Arts Centre venue.
Offering a no-waste, locally sourced approach, Teible tries to use ingredients to their full potential through fermentation, pickling and preserving. Drawing inspiration from that approach, Frunze and Ghaffar will offer interactive workshops focusing on sustainability.
Caterer Middle East spoke to Frunze about his desire to educate about the process of sustainable cooking. He said: “Besides using only local and regional ingredients, we are also an educational and experimental kitchen that breaks the boundaries of normal dining. Our food is not gimmicky. If you look at our ingredients or the techniques we use, it’s obvious that we’ve put in many hours of research. We develop recipes using ancient techniques with modern equipment.
“It’s important for us to showcase the methods that we are using in the kitchen. It’s an educational experience where people can learn how to ferment vegetables, work them into the recipes and how to handle things like the growth of bacteria and use that to preserve and ferment more things.
“The most important aspect of the workshops is our zero waste policy. I’m not just teaching them how to work with perfect vegetables, but also how to transfer this knowledge and translate it into low-waste products through fermentation and preservation. We chose the subjects of our classes based on the current methods we ourselves are using in the restaurant.”
Teible was recently a finalist in Gault&Millau UAE‘s Sustainable Kitchen of the Year award and scored 12.5 out of 20 in the first guide. It stood out to reviewers for a menu that acknowledges the UAE’s climate and terrain, offering seasonal ingredients in an effort to minimise its carbon footprint.