From the world to Abu Dhabi, not only does this seasoned chef have plenty of great recipes up his sleeve, but he will also show you how to reduce kitchen waste so you get to enjoy every last morsel of your very own recipes.
The W Abu Dhabi – Yas Island recently hosted Looped In for the second time. The one-of-a-kind event featured a waste-less menu with an imaginative take on regional ingredients. It also got the conversation started on responsible cooking.
At the helm was Executive Chef of W Abu Dhabi – Yas Island, Deivid Paiva who treated diners to some of his creations, including Ripe Tomato Jelly, with mousse of Local Feta Cheese, Bread off–Cuts Tuile, topped off with a Basil Coulis and much more.
Team Yalla sits with Chef Deivid to find out more about his journey into the world of hospitality and how we can all create less waste in our own kitchen at home.
Deivid, how did you enter the world of hospitality?
I have always been surrounded by food and ingredients from my childhood back in Portugal
and Brazil. I grew up in a family that loves cooking and really appreciates good food. Almost everyone takes some time out to go into the kitchen and cook something they can. Nowadays in my job in the hospitality sector, I love to see my guests delighted when they are
dining and creating memorable experiences at my restaurant, which makes me really happy.
With your incredible experience within the world of hospitality, please tell us what you personally bring to the table at W Abu Dhabi – Yas Island.
With its minimalistic design and upscale lifestyle concepts making the W a favourite among millennials and Gen Z, the W Abu Dhabi – Yas Island opens an opportunity for me as the Chef to bring hip and refreshing new food concepts to the hotel’s venues.
What makes a good chef great?
Dedication and drive with the intention to always learn something new. As a chef, we never stop learning. There are a lot of new ingredients and modern techniques that are being discovered every day that would make cooking more efficient and consistent.
What’s your go-to cuisine when you are off duty on your day off?
To keep it very simple and to cook with whatever ingredients are available in the kitchen. But I love to cook seafood whenever time allows me to.
If you were not a chef, where would life have taken you in terms of your career?
In fact, I have never thought about that, since my interest from childhood has been to cook food. Maybe, if I were not a chef, then probably I would play another role within the hospitality sector; either the F&B service side or behind the bar mixing drinks for the guests.
What is the biggest waste factor in peoples’ kitchens today?
I believe the overproduction of food is the leading cause of wasted food. Especially during
family gatherings or functions, which are often exaggerated in terms of food, much of which ends up not being touched and thus wasted.
Share three actions that people can do today to reduce waste in their own kitchen.
- Better plan your meal before you start it so you do not have any waste.
- Try to use the ingredients wisely by maximising their use, for example with lemons, along with the juice, use the zest to enhance more flavour instead of throwing it away.
- Create a simple dish like salad or purees with the leftover trimmings and peelings of the vegetables or any other ingredients.
JUST FOR FUN!
Who would you like to cook for, dead or alive?
Ross Lewis, an Irish MichelinStar-winning head chef and co-owner of the restaurant Chapter One.
Favourite superhero: Batman.
First food memory: Gnocchi.
Most underrated ingredient: Oxtail.
Favourite meal to cook for yourself: Pasta alla Carbonara.
Most exciting city in the world: Bangkok.
Food philosophy: When you respect every vegetable and every meat that goes into your kitchen, only then can you call yourself a true cook.
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