Latin dishes are par excellence

THE Pars International Hotel's Latin Quarter is adding a touch of Columbian flavour to its existing menu of Latin delicacies.

The hotel's new Columbian Chef Julio Cesar Ortiz Umana is determined to tempt the island's food lovers with his extensive range of South American favourites.

Chef Julio, 32, said: "We are experimenting on a whole new menu for Latin Quarter. I want to show diners what real Columbian food is all about - emphasising highly on the products, texture and style of presentation. We are also testing different recipes."

One of his plans is to introduce a new technique of kitchen ethics, which he describes as 'molecular cuisine'.

He said: "The 'molecular movement' is a new technique of using science in the kitchen. For instance, while boiling we give thought into why a particular ingredient is being boiled and for how long, helping us to manipulate the dish to produce the best possible results."

Chef Julio's interest in cooking started during his university days when at the age of 20 he landed himself a job in a restaurant.

He said: "I was pursuing a degree in engineering but while working at the restaurant to earn some extra cash to pay my tuition fees I discovered that this is what I was meant to do - cooking!

"It became my passion and I wanted to study it further. I joined a restaurant as a commis chef while also researching on my own."

The job helped him sharpen his English language skills as well as gain a wealth of knowledge in the culinary field until he enrolled in an acclaimed institute, the Servicio Nacional De Aprendizaje (SENA) in Columbia.

As a prize for his efforts he won a place on a two-month workshop to Nice in France in December, 2007. He said: "I got the chance to see and learn about European cuisine which helped me further investigate new cooking techniques."

On his return to Columbia in 2008, he was chosen as one of two individuals from the institute to be awarded an invitation to Lima in Peru to take charge of a Columbian cooking festival in which he had to plan, organise and prepare traditional dishes.

After finishing the course Chef Julio continued to gain further experience in leading restaurants and even taught aspiring chefs before taking on the challenge in the Gulf.

He said: "I feel the hotel industry in the region, and most specifically in Bahrain, is growing. I want to learn the language and the Arab culture so that I will be able to mix it with my own roots and cuisine. I hope to make a name for myself here."

Chef Julio shares a fresh recipe from his experimental menu for GulfWeekly readers.

Pineapple chicken

Ingredients:

Chicken breasts 500gm

Fresh pineapple 400gm

Butter 100gm

Sugar 50gm

Honey

Salt and pepper to taste

Preparation:

Cut the chicken breast in desired portions. Mix salt and pepper and reserve it.

Peel the pineapple and with one half prepare some juice with 100ml of water. Put the sugar in a pan on gentle flame until it becomes a brown caramel.

Add the juice to the caramel, add butter, remaining chopped pineapple and grill the chicken.

Serve with mashed potatoes and salad.