We take a look behind the scenes at the world of Molecular Gastronomy at Tang Restaurant Dubai, the only one of it’s kind in the Middle East that employs these techniques and philosophy. A two part interview with Chef de Cuisine Stuart Sage, who talks about his career, molecular gastronomy, trend-setter chefs, offers advice to young people looking to make their mark in the kitchen and also lets us look at some of the fascinating creations behind the scenes! Included is a look at some main courses, assembly of a dessert and even mock Champagne!

Truth be told it was at the age of 6, a childhood home ritual of finishing the ‘match with the boys’ and rushing home to lend that helping hand with his mother in preparing the Sunday Roast and Queen cakes to accompany initially ignited Stuart’s passion for cooking! Now operating in the only kitchen in the Middle East that employs Molecular Gastronomy in its cooking, Stuart’s stores requisition sheet hosts a whopping 1400 products from Liquid Nitrogen to 26 different types of salt from around the world! He aptly responded when asked to explain molecular gastronomy in lay Man’s terms and said ‘it is the scientific approach to cuisine’. Thinking outside the box! Challenging the traditional ideas, techniques and styles of cooking and eating!

Molecular Gastronomy deals with the sensory phenomena associated with eating and the astonishing culinary journey your palette undergoes as it transforms the simplest of foods into the most amazing experiences! The idea of using techniques developed in chemistry to study food is not a new one, and dates back to the 18th century. The concept of Molecular Gastronomy began in the late 90’s with El Bulli and the Fat Duck. El Bulli being operational for only 6 months of the year while the remaining 6 months the team spent in Laboratories, researching food, pushing the boundaries and raising the bar in the molecular world! While Stuart is on the pathway to becoming a Molecular Guru himself, he is capable of recognising talented Chefs and while a different style he is a fan of Gordon Ramsay for being a master at what he does! Classical French Cuisine Knowledge however is crucial and the key ingredient for every successful chef according to him. This combined with knowledge of your produce, your ingredients, seasons and culinary strengths of produce throughout the calendar year!

After 12 years in the kitchen Stuart’s advice to those considering a culinary career is advice that he received from one of his most inspiring mentors and lifelong friends… ‘Knowledge is King’. The more you study, the more you investigate and experiment, the more you know your products shall determine how powerful you will become! Make that decision from the onset, ‘you either want it or not, there is no in between’. Regularly ‘Sleep with the enemy!’ and eat out with your competitors to remain informed about what the competition is doing and what are the most recent foodie trends!

Looking back on the encounter with Chef Stuart, Younghotelier was most supportive of what it believed to be 2 crucial and key points that Stuart had brought to light! Firstly to Train with the Best! No matter where you are in the world you should never settle for second best. Initially it will be tough, we know that already! But when you learn from the best then you are only destined to follow in their footsteps on a pathway to success. Secondly remain true to your self, your morals and cook every meal as though it were for your Mum and Dad or whoever that special someone is! You have to respect yourself to start with before you can respect others or expect others to respect you. Respect is earned not demanded. When asked what he would consider to be the top three attributes of a successful chef Stuart chose firstly respect, secondly the necessity of being a Team Player and finally … ‘WANT IT!’. Be confident and arrogant on the inside because you are eager and you want to progress and make it work but do not reflect this arrogance on the exterior! There is too much HEAT in the kitchen to allow any room for Kitchen Bullies or Ego Trips! A frantic Chef is a Chef out of control who simply cannot stand the heat!

Stuart shared a remarkable story about Marco Pierre; the youngest 3 star Michelin Chef in the UK for the simple and intriguing reason that to this day this mastermind still wears a butcher’s apron in the kitchen! The reason behind this is because when he started his training and learning the tricks of the trade this was his ‘commis apron’. Still to this day he wears that butcher’s apron and when asked why his response is simply I am a commis, I am always learning. So what’s the lesson of the day? LEARNING IS KEY! One should never stop learning! …. And no time like the present! Learn the funny kitchen tales about a commis kitchen ‘chatterbox’ being passed through the conveyor belt dish washer and hung out to dry on the blast chillers! A more educational culinary learning instead…. Make Mock Champagne, a healthy palette cleanser made from grapefruit & Apple Juice! Finally a Mango Capsule decorated with Basil Styrofoam, Lychee & Coconut drops and garnished with pink salt, pepper and chervil cress! Spherically Mind Blowing!!