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Despite 33 years of dishing out delights from the kitchens of some of the world's leading eating establishments the Sheraton Bahrain Hotel's new executive chef, Engelbert Gamsriegler, believes that with every passing day he unfolds new secrets of the art of cooking.
Chef Engelbert's fascination with food began as a schoolboy when he helped his mother cook in their country house kitchen in Austria.
The aromas, the ingredients and the flavours all excited young Engelbert and lured him into a world of fine cuisine and culinary delights.
His favourite may be a simple pasta with spicy, fresh tomato sauce because he savours freshly prepared dishes that can be made quickly, but he told GulfWeekly that the secret ingredients for serving up any outstanding meal are twofold: "fresh products and love."
Having completed his professional diploma at the Hotel School for Chefs, Wald Egg in Austria, he began his career with Hotel Intercontinental Ocho Rios in Jamaica as a Sous Chef.
Over the span of three decades, Chef Engelbert, 59, went on to work for several leading five-star hotels including the Intercontinental Hotels & Resorts in Brazil, Venezuela and Amman; Holiday Inn in Dutch Caribbean; Kempinski Grand Hotel Europa, Russia, Hotel Berwanger-Hof & Jagdhaus Litt, Austria, and for Starwood Hotels & Resorts properties in Sheraton Jeddah Hotel & Villas, Saudi Arabia, before being poached from the Sheraton Jumeirah Beach Resort & Towers, UAE, to lead the restaurant team in Bahrain to greater things.
Besides his rich culinary experience, Chef Engelbert brings along his passion for nurturing young talent, endeavours to produce innovative menus, adjust the food production and facilitate the smooth management of large staff teams and complex worksites in different functions and F&B outlets of the hotel.
And, in his spare time, Chef Engelbert enjoys long drives, travelling to exotic places and learning and reading about different cultures.
Today he shares one of his favourite recipes, right, with GulfWeekly readers.
Spicy garlic
shrimps
Ingredients
(Serves four)
Fresh shrimps (deveined) 1kg
Olive oil 200gm
Garlic (sliced) 100gm
Green chilies (slit lengthwise) 25gm
Green coriander (chopped) 80gm
Lime juice one whole
Salt as per taste
Pepper as per taste
Method:
Heat oil in a skillet. Once the oil is heated, add garlic and fry until the garlic turns golden brown.
Add chilies and shrimps to the skillet and sautŽ for five minutes until the juices emitted from this mixture dries up.
Add the lime juice, salt and pepper.
Finish this with freshly chopped coriander leaves.
Spicy garlic shrimps are now ready to be served.
