New chef drops anchor

Cooking up a treat became plain sailing for Filipino Roberto Manchor after spending 15 years on the high seas as a chef on a cruiseliner.

He now has his feet firmly on terra firma as executive chef at the Adhari Hotel in Manama and is enjoying every moment.

Chef Roberto, 50, first landed in the kingdom in 2004 and joined the kitchens at the Palace Hotel in Adliya.

He said: "My sister was living in Bahrain and brought me here as I had been working away for so many years. In fact it had been nearly 25 years since I had last seen her."

After a two-year stint he returned to the Philippines to stay with his wife and five children. But the lure of life in the kingdom was too great an opportunity to miss and just four months ago he took up his current prime position.

Chef Roberto started his career at the Sheraton in Manila as an apprentice where he learned his trade before being overcome by wander-lust.

After a short stint in the Le Meridian in Abu Dhabi he joined his first cruiseliner in the US.

While he is away for work in far off lands, his wife Marite has tended to the rice fields that Chef Roberto had invested in many years ago, and raised their children.

Cooking remains his passion. He said: "The most vital elements are the taste, quality and presentation of the dish.

"And the three most important ingredients in any kitchen are salt, pepper and demi-glace, a rich brown sauce used in French cuisine!"

Chef Manchor plans eventually to return to his home country and open a home-made healthy option, fast food restaurant.

At present he is concentrating on luring customers to taste his special recipes at the hotel's outlets including the steak house Hunter's Lodge, 24-hours coffee shop Bourbon Street, night club Tobasco Charlie's, Arabic disco Al Fairouz and the Souk Bar.

Chef Roberto shares two of his favourite recipes with GulfWeekly readers.

Chicken adobo

Ingredients:

(Serves one)

Chicken breast 180gm

Steamed rice 160gm

Soya sauce 50ml

White vinegar 100ml

Chicken bouillon 200ml

Black corn pepper 1 tbsp

Garlic 4 pieces

Onion 1

Corn starch 2tbsp

Bay leaf

Pickled papaya 50gm

Procedure:

Season the chicken breast and grill it. Set it aside. SautŽ the garlic, onions, bay leaf and pepper and add soya sauce, vinegar and the chicken bouillon. Bring to boil and simmer the fire for about 25 minute. Add the corn starch and mix until it thickens. Strain and set aside. Serve with a tea cup of rice. Place the grilled chicken on the rice and pour the sauce on top. Garnish with pickled papaya.