DUBAI: Chef Clet Laborde, a French-Brazilian culinary artist, discovered his love for cooking at a young age, during his hospitality studies. What started as preparing snacks and sandwiches for events soon evolved into a deep passion for the culinary world. "I was fascinated by how kitchens operate compared to other aspects of the hospitality industry, like bartending or waiting tables," he shared.
Laborde’s journey took a pivotal turn when a mentor spotted his potential during a culinary competition in Brazil. This led him to formal training at the prestigious Institut Paul Bocuse in Lyon, France, one of the top culinary schools in the world. Laborde honed his skills under the tutelage of world-renowned chefs, including Yannick Alléno and Alain Ducasse, before extending his expertise internationally to Brazil and Peru.
In 2023, Laborde moved to Saudi Arabia and found himself drawn to the country’s warmth, safety, and family-friendly atmosphere. "I truly enjoy living here. It’s a wonderful country, safe and peaceful, making it a great place for families," he expressed. Today, he holds the position of Executive Chef at Sushi Samba Riyadh, where he creates culinary masterpieces by combining the distinct flavors of Japan, Brazil, and Peru.
In an exclusive interview, Laborde shares his thoughts on common kitchen mistakes, his culinary influences, and offers advice to aspiring chefs.
What’s the biggest mistake you made when starting out?
One of the biggest challenges when you're just starting out is not having your kitchen properly organized. This is a crucial aspect known as "mise en place," which means having everything in place before you start cooking. Without this organization, you end up scrambling around looking for ingredients, which can disrupt the cooking process and cause unnecessary stress.
Another key mistake I’ve observed is in seasoning. Every country has its own flavor profile, and it takes time to learn the correct balance. I’ve worked in Europe, Brazil, Peru, and now Saudi Arabia, and each place requires its own seasoning adjustments. A common beginner’s mistake is either over-salting or under-salting, which can ruin the dish entirely.
What advice do you have for amateur chefs?
My top tip would be to remain calm. Mistakes are a part of the learning process. If you make an error, don't panic. There are always ways to adjust and fix a dish without completely ruining it. For instance, if you've accidentally added too much salt, the best trick is to toss in a raw potato. Whether it’s a stew or soup, the raw potato absorbs excess salt, bringing the flavor back to balance. Everything can be fixed, and nothing is truly irreversible.
What is one ingredient that can elevate any dish instantly?
There are two ingredients that can transform any dish. The first is soy sauce, especially of high quality. It’s not just a salt substitute but adds a subtle depth of flavor that enhances any dish. The second is mushrooms, which bring an earthy, umami flavor to any dish. Mushrooms are incredibly versatile and can elevate both simple and complex dishes.
Do you critique food when dining out?
Absolutely. Both my wife and I, being chefs, are highly critical when it comes to food. We analyze the details in each dish, from the presentation to the balance of flavors. I think it's natural for anyone in this profession to do so—we’re always looking for ways to learn, even if that means learning what not to do.