Many people complain about the quality of the Gulf’s restaurants and food in general, but few do something about it. Except, that is, for Sheikha Al-Nafisi Al Sabah and former Cordon Blue teacher, Chef Adila Al-Sharhan. The two bright, young Kuwaitis came up with a novel approach to tackle these very issues while overhauling the culinary arts of their home country. In little over a year, this radical initiative has already created a stir in neighbouring GCC countries, proving that taste matters now more than ever, “We have had people approach us from Bahrain, Dubai, Abu Dhabi and Saudi Arabia just to name a few,” reveals Sheikha Al-Nafisi.
The Japanese word for the fifth basic taste sensed by the human tongue – after sweet, sour, bitter and salty – Umami refers to savouriness or meatiness. “We’re not the usual cooking school that makes you keep to a recipe to the tee. You learn to cook according to your own palate,” explains Chef Adila.
As its name suggests, the Umami Culinary Consulting & School is more than just one bright idea. Aside from offering courses in international cuisine to dedicated cooks or indeed anyone interested from as young as five, its consulting services help new restaurateurs circumnavigate the minefields associated with design, staff training, hiring, branding and the all-important menu creation. Catering is also on Umami’s carte du jour as long as it is for no more than 200 people.
With Sheikha Al-Nafisi leading the business and Chef Adla bringing the cooking know-how, will the duo become something of a Gordon Ramsay or Jamie Oliver of the Middle East? Quite possibly, since they already have their own TV show, Bahar al Bahr, illustrating just how much their culinary partnership has revolutionised Gulf cuisine.
Location Khaldiya, Kuwait
Company Umami Culinary Consulting & School
Concept Restaurant consultants, cookery school and caterers
Why The makers of tomorrow’s leading chefs and today’s best restaurants and food
www.umamiq8.com
