 |  | | As Burj Al Arab is recognized for its great culinary delights, guests often ask our chefs for secrets and tips on general cuisine and for cookery competitions. It’s clear that efficiency, creativity and cleanliness are the cornerstones of successful cooking. But here are some extra tips our chefs would like to share, based on their experience and success. |
 | |  | When entering a competition, always include a menu, dish description and photograph/sketch of your dish. This will demonstrate a well thought through, serious application, and will also give you the opportunity to promote your dish. Probably the biggest single mistake when cooking for friends, or in competition, is to attempt too much and/or too complex a dish. |
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| Careful planning, preparation and practice coupled with a well balanced and tasty dish is the key to success. ‘Believe in what you are doing. Your first thought is always a winner. Stay simple, but tasty.’
- Toby Pfister, Sous Chef |
 | |  | Invite friends’ feedback and opinions on your dishes. Practice cooking under the same conditions as on the day of your competition or dinner party; a small-sized kitchen with people observing while you cook. ‘Don’t be nervous with people around you. Just do what you think is right and you’ll impress judges or guests.’
- Christian Gradnitzer, Executive Sous Chef (at the time of competition) |
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 | |  | Store your food preparation in disposable containers, which you should throw away straight after use. This keeps your work station clean and tidy. ‘Hygiene plays a big role in being successful. Follow clean practices and always present your food neatly and elegantly.’
- Sascha Triemer, Chef de Cuisine (at the time of competition) |
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 | |  | Do not complete your dishes too early. Make valuable use of your time. It is safe to finish 3 minutes prior to dishing out time, as it provides you with a safety cushion of time, and also allows you to clean and organize your station. 'Practice makes perfect. Time planning and management are very important, so practice even more.’
- Robbie Stokes, Chef de Cuisine |
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