Karim Bourgi describes himself as a hard-working, passionate chef, a foodie at coronary heart and a connoisseur dreamer. Based entirely entirely in Dubai, he’s co-founder of KAYU Bakehouse, a member of Les Toques Blanches du Monde and the International Cheese Guild, moreover a tag ambassador for Elle & Vire, Valrhona, Carpigiani Italia and RATIONAL. Right here, we notice what drives his passion.
What can you repeat us about yourself?
I modified into once born in Senegal to Lebanese fogeys. I had my first culinary expertise on the age of 10, serving to the baker spherical the corner after college. When I moved to Paris on the age of 16, I made up my mind to pursue my passion and graduated from the prestigious Le Cordon Bleu pastry academy in 2000. After working on the city’s eminent Ladurée and Fauchon pastry stores, I modified into once requested to lend a hand in the gap of a brand contemporary retailer at Abu Dhabi’s Etihad Towers. So, my toddle took me to the Middle East in 2009, and I’ve been right here ever since.
What is your motto?
Since you deserve it!
How did you give you the idea for KAYU Bakehouse and what’s next?
I made up my mind to launch my hold theory all by the pandemic, as it modified into once most unlikely to shuttle all by the lockdowns. To be appropriate, KAYU has always been a dream of mine. I always strived to be neutral and aspired to maintain my hold store by which I would be in a position to showcase my pastries and creations. I picked the name KAYU as it describes a patient and thorough man who enjoys working in an intensive and systematic means, which in lots of sides defines my hold work process. KAYU Bakehouse for the time being has two areas: Dubai and Riyadh. We provide pastries that maintain French aptitude, thus permitting folks to expertise the delights of France with out having to shuttle. We provide a paunchy alternative of dilapidated French pastries, golden and delicately layered viennoiseries and croissants, moreover vibrant macarons and specialty éclairs. My venue provides guests a taste of classic pastries with a up-to-the-minute twist, such as muffin croissant “cruffins” and the KAYU signature dessert, which is made of three layers of chocolate: milk, darkish and praline noisettes.
Classic truffles are my favorite; I cannot agree with the world of pastry with out chocolate eclairs or vanilla millefeuille. I’m for the time being working on a huge challenge that might possibly be unveiled by the tip of this 365 days, nonetheless I will’t focus on it but.
How does it genuinely feel to be acknowledged as MENA’s 50 Simplest Ingesting locations Simplest Pastry Chef?
I modified into once awarded this 365 days the MENA’s Simplest Pastry Chef Award. The award objectives to acknowledge and reward expertise and excellence in the discipline of truffles and pastry. Unnecessary to articulate, I’m moved and grateful for winning this coveted title. It’d be smug to articulate that I deserve it to your entire hard work and lengthy years I’ve invested in my craft, nonetheless what I will converse is that I will assist giving my all to the exchange with unwavering esteem and fervour. It’s a huge honor to be acknowledged because the actual pastry chef in MENA’s 50 Simplest. Right here is in section attributable to my entire body of workers with out whom I wouldn’t maintain made it. This trophy represents many issues to me, nonetheless well-known is to assist constructing and innovating and sustaining this level of perfectionism.
Are you continue to providing masterclasses?
From 2013 to 2019, I hosted limitless masterclasses in 50 worldwide locations. I suppose that it’s now time to level of interest on my agencies, so masterclasses are now not my high precedence.
What advice would it’s essential to part with our readers?
Bake daily, esteem what you are doing and, most importantly, discontinuance it with passion. It be foremost to place your coronary heart into it and neglect about the lengthy hours and hard work. Strive to be passionate and motivated. Wake up daily with contemporary tips, implement them and notice perpetually to rating pleasure from in the lengthy scamper. Constantly assist issues easy; I always choose for a easy process that hits the good notes by taste. So, in conclusion, be easy and efficient.