Name: David Harnois
Restaurant/concept: Radisson Blu Hotel, Kuwait
Title: Area Executive Chef Middle East, Radisson Hotel Group
QUICK FIRE
Breakfast of Champions: Soft poached eggs, mashed avocados on a slightly toasted dark rye bread. And of course, a big cup of strong filtered black coffee
Favorite Kitchen gadget: The Sous Vide machine is amazing for infusing and slow cooking
Most underrated ingredient: A good old salt, my personal favorite Maldon salt just sprinkled on top of the dish
Favorite place to eat: Home, with family and friends gathered around a big BBQ in the garden
The aroma that makes you the happiest: The smell of freshly baked croissant in the morning
Desert Island Dish: Fresh fish, grilled with a squeeze of lime on top
What fueled your passion to become a chef?
My mum, she is a great cook who makes fantastic food and was also running the local restaurant. Then it grew into a passion for ingredients from my grandfathers since they were both farmers and loved great products.
What’s the one great thing about working in a kitchen that people would never imagine?
It’s the pursuit of the common goal. Your colleagues become your family and are all working towards the same goal -being the best.
How would you build the perfect sandwich?
Great bread (Pain de Campagne for me), salted butter, crispy gem lettuce, home hot smoked trout, Crème Fraiche with grated lemon zest and a few chives.
How does your personality differ inside and outside the kitchen?
In the kitchen, I am excited, passionate and very active, perhaps hyperactive (some people might say 🙂 ). Outside the kitchen, it turns to relaxed and calm.
If you specialized in a different cuisine or cooking technique what would it be?
Probably a baker, I love bread and the smell of fresh breakfast pastries. I have a lot of respect for bakers, working unsociable hours and are normally extremely passionate individuals.
Which dish do you most wish you’d created and why?
Creme Brulee, I can’t explain why. You have to taste it to understand and you will probably agree.
In which season do you most like to source local ingredients and why?
I come from Brittany (northwestern region of France). And autumn is the best season for local produce there. You can just take a stroll through the forest, pick mushrooms and chestnuts. And if you like seafood as much as I do, it’s the best time for oysters, mussels and tourteau crab, my personal favorite.
What do you think will be the biggest food trend of 2020? And why?
Return to basic, good locally sourced ingredients, simply prepared, no fuss just great taste and vegetable-based items, also less meat. People are focusing on their health more and more, the planet wellbeing is a growing concern so I believe carbon footprint and sustainability will play a major role on 2020 food trend.
