**DUBAI: From Queensland to Abu Dhabi, Chef Jack Jarrott’s culinary path has been defined by fire, flavor, and an unrelenting drive to master his craft.** Chef Jarrott’s journey began in London in 2016, where he honed his skills at Westminster Kingsway College. His early kitchen experiences in some of the UK’s finest establishments, including Gaucho and Gordon Ramsay’s restaurants, brought him acclaim and a prestigious Rosette Star. Each chapter of his career has been a testament to his dedication and passion.
Upon moving to Dubai, Jarrott collaborated with esteemed chef Fernando Trocca to inaugurate Sucre, an open-fire dining concept that quickly garnered a spot in the Michelin Guide. Following this achievement, he joined The Guild under Master Chef Paul Gajewski, playing an instrumental role in its success. The restaurant received accolades from Michelin, Condé Nast Traveler, and Gault & Millau, further solidifying Jarrott’s reputation in the culinary world.
Currently, Chef Jarrott is the culinary force behind Sand & Koal at Mandarin Oriental, Emirates Palace Abu Dhabi. Here, his menu is a reflection of his expertise in open-fire cooking, showcasing seasonal produce that captures the essence of the region.
**Early Challenges in the Kitchen**
When asked about the most common mistake he made as a young chef, Jarrott readily admits, “Mastering seasoning was one of the biggest challenges early on.” He explains that while cooking for one or two people allows for immediate adjustments, scaling up to serve 10, 20, or even 100 guests requires a nuanced understanding of ingredient ratios and flavor balance. This lesson in consistency became a crucial turning point in his culinary journey.
**A Tip for Aspiring Chefs**
For those just beginning their culinary adventures, Jarrott shares a valuable piece of advice: “Move with intention.” He encourages aspiring chefs to work faster than they might feel comfortable with while emphasizing the importance of focus. Mastering multitasking is vital in the kitchen—prepping while cooking and cleaning as you go can help maintain an organized and efficient workspace. “Don’t be afraid of making mistakes; the best way to learn is by doing,” he adds, highlighting the organic progression from speed to precision that comes with experience.
**The Pillars of Flavor**
When it comes to enhancing dishes, Jarrott emphasizes that it’s not just one ingredient but a combination of elements: salt, fat, acid, and heat. “These four elements are the pillars of great cooking,” he explains, noting that each component plays a significant role in creating a well-rounded dish. Salt amplifies flavors, fat adds richness, acid brings brightness, and heat contributes depth. For Jarrott, understanding how to balance these elements can completely transform the cooking experience.
**A Critique of Dining Experiences**
As a professional chef, dining out can often turn into a critical exercise for Jarrott. “Absolutely! I evaluate the entire experience,” he affirms. From the booking process to the overall ambiance, every detail matters. He scrutinizes the cleanliness, the knowledge of the service staff, the pacing of the meal, and, of course, the flavors of the food itself. Jarrott believes that the synergy of these elements is crucial for an exceptional dining experience, and he often finds himself assessing the cohesion—or lack thereof—between a restaurant’s concept and its execution.
**Fascination with Asian Cuisine**
When it comes to his culinary preferences, Jarrott expresses a strong affinity for Asian cuisine, particularly Indian food. He finds great depth and storytelling in Indian dishes, especially the traditional thali, where each component serves a purpose. “Growing up, I watched my neighbor prepare thali with such reverence,” he recalls, illustrating how food can embody history and significance.
**Quick Home Cooking**
For those evenings when time is of the essence, Jarrott’s go-to dish is scrambled eggs. “I usually whip up six to eight of them,” he shares, pairing them with half an avocado and quality tuna on toast. This simple yet nourishing meal serves as a grounding ritual for him—a reminder that good food doesn’t have to be complex.
**Customer Interactions in the Kitchen**
While accommodating guest requests is part of the hospitality industry, Jarrott notes that he finds it somewhat dismissive when patrons order dishes completelyoff-menu. “It can feel a little dismissive of the thought and intention behind what we’ve created,” he admits. Nevertheless, his priority always remains the guests’ experience. “I try to find a way to meet the request without compromising the integrity of the kitchen or the dish,” he adds, showcasing his commitment to exceptional service.
**Cooking Favorites and Challenges**
One of Chef Jarrott’s favorite dishes to prepare is a perfectly cooked steak. “There’s something primal and grounding about it,” he says, emphasizing the process from cleaning and preparing the meat to seasoning and grilling. This straightforward dish embodies the connection to the roots of cooking that draws him to the craft in the first place.
However, he confesses that getting boiled potatoes just right for chips can be surprisingly challenging. “It sounds simple, but the technique is delicate,” he explains. The balance of salt, simmering temperature, and timing creates a thin margin for error that demands precision and patience—qualities that every chef must cultivate.
**Leading with Energy**
Describing his leadership style, Jarrott expresses that he brings a lot of energy to the kitchen. “I’m excitable, passionate, and deeply engaged in the craft,” he shares. Maintaining professionalism while fostering a fun and inspiring environment is essential to him. “I prefer to move with the flow and stay open to ideas and creativity,” he states, reflecting a philosophy that values growth and collaboration. Continuous learning and evolution in the culinary arts is, for him, one of the industry’s greatest joys.
**A Taste of Chef Jack’s Kitchen: Squid with Caper, Garlic, and Lemon Sauce**
Exploring the flavors that dominate his kitchen, Chef Jarrott kindly shares his recipe for squid with caper, garlic, and lemon sauce.
Ingredients for 4 servings:
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For the Squid:
- 4 whole squid, cleaned
- Sea salt
- Freshly ground black pepper
- 2 tablespoons cooking oil (pomace or canola)
- 2 tablespoons fresh lemon juice
- 100g unsalted butter, cubed
- 2 tablespoons fresh parsley, finely chopped
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For the Caper Sauce Base:
- 12 garlic cloves, thinly sliced
- 200g capers (100g chopped, 100g whole)
- 50ml caper brine
- 100ml caper liquid
- 500ml chicken stock (preferably homemade, with a jelly-like consistency)
- 3 tablespoons extra virgin olive oil
- Salt to taste
Method:
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Preparing the Caper Sauce Base:
- Heat olive oil in a medium saucepan over medium-low heat.
- Add sliced garlic and cook gently until golden brown, being cautious not to burn it. Transfer to a paper towel to drain.
- In the same oil, add chicken stock and reduce by half until slightly thickened. Then stir in chopped and whole capers along with the caper brine and liquid.
- Allow the sauce base to cool to room temperature.
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Finalizing the Sauce:
- Bring the cooled sauce base to a gentle simmer in a separate saucepan. Add fresh lemon juice and season lightly.
- Gradually whisk in the cubed butter until smooth and creamy. Adjust seasoning as needed and stir in freshly chopped parsley.
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Grilling the Squid:
- Preheat a grill pan or heavy skillet over high heat.
- Pat the cleaned squid dry, season with sea salt, and drizzle with cooking oil.
- Grill for 1-2 minutes per side until golden brown and cooked through. Season with freshly ground black pepper.
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Plating:
- Arrange the grilled squid on a serving plate and spoon the warm caper sauce over it. Top with additional parsley for freshness and serve immediately.
Cooking Tips:
- Ensure your grill or pan is extremely hot for a perfect sear on the squid.
- Avoid overcooking to prevent a rubbery texture.
- Keep the sauce warm without overheating to maintain a creamy consistency.
This culinary journey not only highlights Chef Jarrott’s expertise and passion for cooking but also embodies the art of balancing flavors, techniques, and experiences in the kitchen. Through his unique culinary perspective, he invites us all into a world defined by creativity, tradition, and an ever-evolving palate.