H&S Chef Of The Month
Chef Saif Dine Chaabeni
Nationality: Tunisian
Interview With H&S Magazine
Who Is Saif Dine Chaabeni?
I am Saif, a chef and photographer from Tunisia, 24 years old. My culinary journey began at the age of 14, when I received six years of training at a prestigious culinary academy (CAP – BTP – BTS). I gained global recognition by participating in major competitions such as the Culinary Olympics, Bocuse d’Or, and the World Tapas Competition. I am also currently participating in “Top Chef” Middle East Season 8, where I compete with the finest chefs in the Arab world. What sets me apart is my ability to merge culinary arts with photography, adding a visual storytelling element to my dishes.
Type Of Cuisine?
I specialise in global cuisine with a focus on Tunisian and molecular cuisine. I blend modern cooking techniques with traditional ingredients to create unique culinary experiences that combine heritage with innovation, while aiming to present Tunisian cuisine in a global context that keeps up with the latest developments in the culinary world.
What Inspired You To Become A Chef?
Cooking has always been a form of art for me. From a young age, I was fascinated by the ability to create emotions through food. My family’s love for cooking and sharing meals ignited my passion, and this passion only grew stronger as I explored global culinary traditions.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
My proudest achievements include winning the global award for the best vegetarian dish at the World Olympics 2021, being among the top 19 chefs globally in the Bocuse d’Or, and becoming a finalist in the 8th World Tapas Competition in Spain. Additionally, I am the first Tunisian to become a content creator on Gronda, a global platform that connects chefs to share culinary creations and inspiration. These milestones symbolise the recognition of my dedication to pushing boundaries in gastronomy.
What’s Your Biggest Achievement In The Culinary Industry?
All three are essential, but I believe the soul of a dish lies in its creativity. Technique and quality ingredients lay the foundation, but creativity transforms a dish into an unforgettable experience.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Techniques are essential to master in the kitchen, but without creativity, we cannot truly create. And without Mother Nature’s ingredients, we cannot bring flavour or colour to a dish! We are artists striving to perfect what no one else has, always moving forward in search of the pot of gold at the end of the rainbow.
Recipe Of The Week: Gravlax Salmon Mosaic With Lemon Spherification, Herb Powder & Oil, and Mango Coulis
The Gravlax Salmon Mosaic
Ingredients:
• 600 g skinless salmon fillet
• Zest of 1 lemon
• Zest of 1 orange
• 1 bunch fresh dill
• ½ cup (100 ml) of beetroot juice
• 10 Tbsp (150 g) salt
• 8 Tbsp (100 g) sugar
• ½ tsp activated charcoal powder
• 1 tsp Activa (transglutaminase)
The Lemon Spherification
Ingredients:
• ¾ cup (200ml) filtered lemon juice
• ¾ cup (200 ml) mineral water
• ½ tsp (2g) sodium alginate
• 1 tsp calcium chloride (for the bath)
The Mango Coulis
Ingredients:
• 1 ripe mango
• 1 tsp lime juice
• 1 Tbsp neutral oil
• Fine salt – to taste
The Herb Oil
Ingredients:
• 1 packed cup mixed fresh herbs (parsley, dill, chives)
• 100ml grapeseed oil
• Fine salt – to taste
The Herb Powder
Ingredients:
• 20g of each herb used separately: parsley, dill, chives
The Cucumber Brunoise
Ingredients:
• 1 cucumber
• 1 Tbsp rice vinegar
• 1 Tbsp olive oil
• Fine salt – to taste
The Savoury Herb Tuile
Ingredients:
• 1 egg white
• 2 Tbsp all-purpose flour (T55 flour)
• 1 Tbsp melted butter
• 1 Tsp herb powder
• 1 pinch fine salt
The Garnish
Ingredients:
• Fresh cress or pea shoots
Preparation: The Gravlax Salmon Mosaic
Mix salt, sugar, citrus zests, finely chopped dill, and beetroot juice. Coat the salmon fillet and marinate in the fridge for 12 hours. Rinse, pat dry, and slice thinly. Lightly mix the slices with activated charcoal and Activa to bind them into a mosaic pattern. Roll into a tight ballotine using cling film and freeze for clean slicing.
Preparation: The Lemon Spherification
Blend lemon juice, water, and sodium alginate using a hand blender. Let the mixture rest for 1 hour. Drop small spoonfuls into a calcium chloride bath to form spheres. Let set, then rinse & reserve in clean water.
Preparation: The Mango Coulis
Blend the mango with lime juice, a pinch of salt, and neutral oil until smooth. Strain through a fine chinois and transfer into a squeeze bottle or pipette.
Preparation: The Herb Oil
Blanch the herbs briefly in boiling water, then immediately transfer them to ice water to preserve their colour. Drain and pat dry. Blend the herbs with grapeseed oil until smooth. Warm gently to 60°C, then strain through a fine sieve or cheesecloth. Reserve the bright green oil for plating.
Preparation: The Herb Powder
Freeze-dry or dehydrate the parsley, dill, and chives separately until crisp. Once fully dry, grind each herb individually into a fine powder. Store in airtight containers away from humidity.
Preparation: The Cucumber Brunoise
Peel, deseed, and finely dice the cucumber into brunoise. Season with olive oil, salt, and rice vinegar.
Preparation: The Savoury Herb Tuile
Plating
Place a bed of cucumber brunoise in the centre of the plate, then add a neat disc of the gravlax mosaic on top, dot the mango coulis artistically around the fish & place one lemon spherification at the centre, then garnish with the herb tuile and fresh cress or pea shoots & finish with a gentle drizzle of herb oil for vibrant colour and aroma.