Dubai: Herald Oberender is not your usual chef. As Director of Kitchens at the Dubai World Trade Centre (DWTC), the sheer scale of his spread is commanding - his team of 148 chefs cater up to 12,000 guests a day. What's more, with many of the centre's dos comprising royalty, it's the name he has earned catering to them that has set him apart.
"Royal weddings call for a lot of innovation. We prepare for them three-six months in advance," said Oberender.
"Over 80 per cent of the 700-plus weddings that take place at the DWTC are Emirati," he said, but did not reveal how many of them were hosted by royal families.
According to Oberender, the requirements for royal weddings differ with both the male and female functions having their own specifications.
"Until two years ago, big dishes were in. But now they opt for nouvelle Emirati cuisine," he said, explaining how a blend of international foods in keeping with local cultural sensitivities is the order of the day.
Top picks in the main course at a female function, for example, include Indian butter chicken, Thai chicken satay, Japanese beef teriyaki and the hot favourite, Moroccan rafisa, which is a sumptuous meal in itself comprising lentils, chicken breasts and local bread.
"Chinese lemon chicken is also a hit these days," said Oberender.
Each table would consist of 10 guests, with eight to 10 main-course dishes. "These dishes are either served in one big dish or in individual plates depending on the requirement," said Oberender.
The salads that come before the main course are served in individual bowls with at least six to seven varieties from all over the world.
Fresh fruit drinks and smoothies are also served with the wheatgrass-mango smoothie of the smoothie chef being much in demand, said Oberender.
Dessert usually consists of individual plates which have more than 10 varieties. One combination for example would include fresh fruit with pomegranate and mixed berries in separate bowls - umm ali, banana pudding, toffee date, strawberry tart, chocolate truffle and the all-time favourite cheese cake.
As the chefs go about these delicacies behind the scenes, the key is to stay composed, said Oberender. "Don't rush, be calm but decisive."
"Many leave the functions saying there can be only one Markaz Tejari [the food at the World Trade Centre]," said Oberender, adding that it is a compliment he and his team deeply cherish.
