What impresses me most about the UAE is the great emphasis on hospitality and the meaning behind the food experience. The Harees dish was particularly surprising to me for its simplicity and reliance on precise techniques. In the 'Year of the Family' and during the month of Ramadan, we celebrate the culture and heritage of the UAE as a source of inspiration for those whom the community has embraced, who were influenced by it and became part of one big family, embraced by the land of goodness... the land of the UAE. In Emirati culture, food is a social experience where family and friends gather around the table in an atmosphere of sharing and warmth, as Chef Jack Garot sees it. This experience made his work and life in the UAE deeply influential on his personality and inspired him with the meanings of generosity and hospitality. Chef Garot from the Sand & Koal restaurant at Emirates Palace, Mandarin Oriental in Abu Dhabi, told 'Emirates Today' that his experience of living and working in the UAE affected his deep understanding of the meaning of hospitality and the cultural importance of food; Emirati culture places great importance on generosity, respect for guests, and creating unique and meaningful food experiences. This experience also inspired him in the culinary field to use spices like loomi, saffron, and cardamom in a balanced way, as well as a great respect for ingredients from land and sea, combined with a clear focus on highlighting the natural flavor of the ingredient rather than hiding it, which greatly aligns with his cooking style and the Australian philosophy of cooking with direct fire. On how he incorporates Emirati cuisine into his recipes, he said: 'I make sure to use Emirati ingredients in a way that naturally aligns with the identity of the Sand & Koal restaurant. For example, loomi is a versatile ingredient that adds an acidic balance and depth of flavor to seafood and grilled meats. I also use saffron and cardamom in sauces and desserts to add warmth and a distinctive aroma. As for dates, they are also an important ingredient that pairs wonderfully with the caramelization from direct-fire cooking. Therefore, I use them in marinades, sauces, and some elements of the dishes. Instead of presenting traditional dishes as they are, I focus on using these ingredients to complement my cooking style, so that they reflect the spirit of the region while maintaining the restaurant's identity and concept.' He added: 'What impresses me most about the UAE is the great emphasis on hospitality and the meaning behind the food experience. The tradition of serving Arabic coffee, juices, and dates carries deep meanings that reflect respect, a warm welcome, and attention to detail. Additionally, food is closely linked to occasions, especially during Ramadan or family gatherings, where meals become an opportunity to strengthen bonds and feel love and community. This has influenced my way of thinking about the guest experience, so that the food is not only technically perfect but also appropriate for the occasion and has a meaningful value for the guest.' Chef Garot also touched on the Emirati dishes that impressed him the most. The Harees dish is one that surprised and impressed me the most for its simplicity and reliance on precise techniques that turn simple ingredients into a very rich and comforting dish. He also mentioned Majboos and Uzi as his favorite dishes, as they reflect layers of spices while keeping the main ingredient's flavor prominent. They also reflect the rich history of Emirati cuisine and how it has evolved over time, influenced by the cultures of neighboring countries and, in turn, influencing them. Chef Jack Garot: The UAE's society is diverse, comprising more than 200 nationalities living in peace and tolerance, presenting a unique model of tolerance and respect for the culture of others.
