The Sophistication hidden in Simplicity..meeting Chef Sergi Arola courtesy HT Cafe

When I got the invite from HT Cafe to attend an interactive workshop with the two Michelin-starred Chef Sergi Arola it became kind of obvious that there’s no saying NO here. Chef owns restaurants in Madrid, Barcelona and Paris and now he has launched Arola in J.W.Marriott, Juhu, Mumbai. Meeting and interacting with a Michelin star Chef is in itself a great opportunity and considering that it’s never too much knowledge when it comes to food, I was totally pumped up for the workshop!

Chef Sergi Arola - A performer, a charmer and a great chef
Chef Sergi Arola – A performer, a charmer and a great chef

The evening started with chef talking about how simplicity and the best of ingredients can give you a spectacular dish but apart from all the technique, the freshness of the ingredients or following a recipe; the main thing involved in cooking is “proportion”. You need to maintain an equilibrium or a perfect balance of flavors by using the right proportion to create that “Boom” when your diner takes the first bite.

He passionately spoke about how food involves all our five senses. And also put forth his thoughts about the traditions or classics in food have come about. He believes that traditions do get modified over the years and only one spectacular invention can start a new trend and which down the line will take the form of tradition.

The cooking began, Chef Arola clearly entertained us, thought us how simple flavors with few techniques can create a beautiful balance on the plate..because it’s all about balancing the flavors.

These were the dishes cooked in the workshop…

Patas Bravas filled with chili sauce and topped with aioli
Patatas Bravas filled with chili sauce and topped with aioli
Chef teaching how to pipe the aioli
Chef teaching how to pipe the aioli
Tomato naan...a dish that clearly worked on just simple ingredients
Tomato naan…a dish that clearly worked on just simple ingredients
Tandoor
We did have the opportunity to see the kitchen and the tandoor they use to make grilled veggies and lobster tandoor
Lobster tandoor
Lobster tandoor placed on dried black olive sand and topped with pasta tossed in garlic, parsley oil and tomato puree
Crema Catalana - A cookie  (Marie biscuits) and cream base topped with crushed cookies, orange ice cream and custard foam with caramelized sugar on top. YUM!!
Crema Catalana – A cookie (Marie biscuits) and cream base topped with crushed cookies, orange ice cream and custard foam with caramelized sugar on top. YUM!!

The dishes I’ll remember would have to be how the pasta was prepared for the lobster dish, patatas bravas though with a bit more spice and the dessert. The dessert was unlike I have ever tasted and it was truly remarkable.

A great evening with great food, company and a memory to cherish…and I’d like to thank HT Cafe for giving us this opportunity.

PS: The event was covered in HT Cafe. Here is screenshot of the same and it has the recipes too!

ht-cafe

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