FEATURED CHEF: ADAM SCHIHAB

I was recently introduced to Chef Adam Schihab and hired as his PR Manager in the UK and Middle East and have enjoyed knowing him since then. Hence, I wanted to use my platform to bring his eclectic personality and talent to the world so that you can get to know him a little too.

Internationally renowned pastry chef – Chef Adam Schihab (born 17 December 1981) is a Maldivian entrepreneur, chef, author, and food influencer. Schihab has several feathers in his hat, not only has he worked with several five-star properties including the Four Seasons, Waldorf Astoria, Conrad Hilton Dusit Thani, Ritz-Carlton, and Relais & Châteaux but also runs a professional network for chefs called “Professional Chefs” that highlights the brilliant work of several renowned chefs and connects them globally to share their work. Right after the launch, Professional Chefs has seen massive growth and has amassed well over 150,000 followers on Instagram. Adam can also be followed on his personal Instagram account where he has a whopping 90K+ followers.

SOME OF CHEF ADAM’S NEW & EXCITING PROJECTS!
Adam recently set up a business in Saudi Arabia focused on catering to coffee shops, hotels and restaurants. So, if you’re a hotel looking for a 2,000 croissants a day, or hundreds of loaves of bread, their catering arm can serve them freshly made daily. They also just opened a 75-seater semi-fine dining restaurant in Saudi Arabia, A Khobar called Vanille Maison Fondee.

Besides, Adam also launched a book called The Islander Chef
a collections of his most requested desserts and contributed by Chef Gregoire Michaud and Chef Alexandre Ferreira. Sale of the book is currently on hold due to an issue in production but give it a few months and you’ll have The Islander Chef 2.0 on your hands with 200 more recipes than the original, including his most requested Decedent Chocolate Cake and Macarons. We can’t wait!

Chef Adam’s famous macarons

An interesting addition Adam has made in his kitchen and encourages everyone to get revolutionary new appliance called The Mockmill 200, a powerful home mill that gives you freshly milled flour at any time. Chef has been experimenting a bunch of different breads using the Mockmill and is seriously impressed by its functions.

Bread with Mockmill

WORK DURING A GLOBAL PANDEMIC
Adam says he opened his restaurant early 2020 during the pandemic and it was an instant success. He thanks the Saudi government for being extremely supportive and for exercising the right precautions and rules. That made the opening possible whilst ensuring all customers and staff remain safe with strict rules on restaurant hygiene and use of face masks.
They then incorporated additional safety measures as the demand for the restaurant continue to increase and started operating full time in August to keep up with customer demand.

Vanille Restaurant Saudi Arabia

TIPS AND ADVICE TO THE ASPRING CHEFS OUT THERE
1) Do not do your job for the sake of the money; do it because you love doing it. The money will follow.
2) Focus on your future and don’t be distracted by entertaining leisure options. Plan your future to ensure financial stability.
3) Read more books.
4) Self-discipline is key, work on personal growth such as public behaviour, staying calm and having a clear mind-set.
5) Monitor your progress and plan your days ahead so that you don’t waste time.
6) Learn from your weaknesses.


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1 Comment

  • Wellwisher

    seriously? after so long you post and no pic of yours?

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