Creativity lies in thinking up new things and Innovation is doing new things. However a chef has to be creative and as well innovative at the same time, who should be open for feedback to improvise. Adam Schihab, one of the most renowned and Non Arabic chef who is known for his innovative meditereaneam dishes and pastries and bakery products. He has been often named as a food innovator who outworks his own products with new innovations. Again we are finding him at Vanille restaurant launching fine artisan bread.
Chef Adam and his team are currently working on developing a fine artisan bread, by homemade flour using Mockmill 200, “THE MOTHER COMPANY IN OTZBERG Wolfgang Mock is a family company. By “family”, we don’t mean “sharing blood lines”, we mean sharing values and being thoroughly comfortable around one another. As such, we’re concerned about every generation, and we’re dedicated to helping each other make the most of our time on this Earth. That means taking care to live well and includes paying attention to the food we eat”, Mockmill a machine imported from Germany. The bread lovers can visit Vanille restaurant to try this bread.
During an interview with the media, Schihab said they used a local grain to make a flour, organic wheat that is free from any chemical, as well as gluten free such as oats, donuts and buckwheats to prepare a different kind of bread.
Adam Schihab has earned the status of renowned chef who has been inspiring foodies with his straightforward recipes. He has worked with several five-star hotels including the Four Seasons, Waldorf Astoria, Conrad Hilton Dusit Thani, Ritz-Carlton, and Relais & Châteaux. He has brought cookery to a younger generation through his unique and relaxed approach to presenting.
Schihab got his first taste of cooking when he started helping out his parents at home, instantly falling in love with the buzz of working in a kitchen. He focused on a career path, Schihab trained at the Institute of Hotel & Catering Services before heading to Milan. Arriving back in Milan, he was employed as a pastry apprentice at Viaggi Del Ventaglio, a leading hotel management company.
After a year, Schihab joined Four Seasons Hotels and Resorts in the Maldives. Soon his inimitable style soon made him a household name, becoming synonymous with the words “bakery” and “breads”, and leading to lucrative jobs at AQUUM Retreats & Resorts, The Ritz-Carlton, Mosaic Hotel and Resorts and others.
But after all his success, Schihab embarked on his most ambitious project, to train disadvantaged youngsters to be chefs and created a network of chefs, “Chef’s Network” It gained massive growth right after its launch and has been on the verge of becoming an idol centre for chefs. He is the founder of most innovative food page on instagram called Professionalchefs.
It is said that you cannot discover new oceans unless you have the courage to lose sight of the shore. Adam Schihab is a chef where imagination meets ambition, artisan bread is not the end, there are many more to come from him.
(Syndicated press content is neither written, edited or endorsed by ED Times)
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