She’s the youngest female chef in Germany to helm a Michelin-starred restaurant, and she’s coming to Abu Dhabi to be part of the Abu Dhabi Food Festival
Born in Overath, Germany, Julia Komp fell in love with cooking on her many trips to her grandparents’ holiday home in Tunisia. At the age of 14, Komp signed up for her first internship at local one-starred Zur Tant and began her culinary journey.
No stranger to the region, Chef Julia is excited to bring her uniquely Nordic takes on Indian and Arabic food to the Abu Dhabi Food Festival this Monday. Yalla caught up with Chef Julia just before she boarded her flight to Abu Dhabi to hear about her journey and to learn what she plans to bring to the capital next week!
When and where did you discover your passion for cooking?
I used to spend time in the kitchen with my grandmother. We baked sweet cakes together. Everything I learned about cooking, I learned from her. It was so fun to spend that time with her. After everyone eats, they are always happy, and it was nice to be part of making people happy. Sharing a meal is a matter of tradition, and grandmothers hold the keys to those traditions and pass them down to all.
What spices do you use in your kitchen? What does it remind you of?
We use a lot of spices in my kitchen, and they play a crucial role in my dishes. It’s very important for me to know where they come from. My grandparents had a house in Tunisia, so we would go there on holiday when I was young, and we lived amongst the local people. I watched how they cooked. It was so special to see how they made everything from scratch—you know, the things that we buy in the supermarket, they make by hand, like couscous and masalas. The taste and smell of handmade foods and spices mixes is obviously so much better. My kitchen is known for its Asian and Arabic foods. I have such respect for these cultures, and my goal is to do their dishes justice and help people that are unfamiliar fall in love with them as I did.
What dishes conjure childhood memories for you?
My mother cooked chicken curry with rice—she used peaches in the sauce. I also have fond memories of going on holiday to Belgium with my parents and enjoying crêpes with chocolate sauce, which we devoured by the beach. Also, fish, mashed potatoes, and spinach—these are things that every family cooks at home, and they are the real taste of my childhood.
What recipes will you bring to the capital? What can we expect from your visit to the Abu Dhabi Food Festival?
I will bring two of my signature dishes. The first is Bavarian prawns. They have a slightly spicy Thai touch and are delicious. They are truly so special because they come from factory run by two young men who raise the prawns without antibiotics. Selecting vendors who raise the prawns with love the same way that I cook with love, makes me feel much better about the ingredients I use. I will also bring some high-quality Cobia fish from Panama infused with the taste of India: tandoori, lentils, and cauliflower.
Have you ever visited Abu Dhabi? What foods are you most excited to try here? What would you like to see here?
I have loved Arabic countries since I was a very small girl. I have spent much time in the region and in the UAE specifically. I was just in Dubai in February for a competition. I love Lebanese food a lot. I love how the food is served with so much tradition, so I plan to try a few Lebanese restaurants while I am here.
Visit the World of Food Festival on Monday, 17 December to meet Chef Julia and to sample her mouthwatering dishes.
Dates: December 13-17
Time: 4-11 pm weekdays, 4 pm-12 am weekends
Location: The Amphitheatre, Umm Al Emarat Park
To learn more about World of Food Abu Dhabi, visit www.worldoffoodad.com.
To see our full list of events in Abu Dhabi, check out our Events Diary.
