Reader Diary
After ramadan, it's full steam ahead to Christmas
The summer has been strong at the Burj, with business levels exceeding all expectations (and budgets). It seems that more and more Europeans are willing to brave the heat, especially as I believe it has been nearly as hot over there this year!
There's no doubt that a boom is happening in Dubai, and even in the two years I've been here, its popularity as a destination has increased tremendously. This city doesn't jog, it sprints, and if you don't sprint with it you get left behind.
September has seen hotels full to capacity with the World Bank/IMF conference and my young and focused kitchen team have coped admirably with everything thrown at them.
Corporate hospitality and entertaining have seen all our function rooms full to capacity and numbers fluctuating from 100 to 250 within hours of the event. An ability to operate under extreme pressure is essential to survive, as well as a few Red Bulls and plenty of double espressos. After 20 years of long hours and poor diet, it's not as easy as it used to be.
October sees the start of Ramadan, which is the Muslims' holy month of fasting during daylight hours. It's still very lively in the evenings, and people will be dining later than usual. The breaking of the fast, Iftar, happens at sundown (about 5.30pm) when traditionally families pray and then come out en masse to dine.
Buffets are hugely popular, and many of the hotels here erect "Ramadan tents", where Arabic food and beverages are offered. I find the tents an interesting experience of Arabic culture, and smoking a shisha pipe could become a habit if it were more portable! Many tents stay open all night and serve suhour (light breakfast) from 3am until sunrise, when fasting begins again.
Ramadan also provides a challenge in terms of personnel, as working hours are restricted. Muslim staff can work for only six hours a day, and non-Muslim staff for seven - unfortunately not applicable to executive chefs! Meeting the needs of a business that runs 24 hours is obviously difficult, especially at this time of year when our occupancy levels are high because of the British half-term and Russian holidays. We even have plenty of functions at this time, which is unusual as previous years have been quieter.
When Ramadan ends in mid-November there will be just about time to take a deep breath, write another diary, and launch into Christmas.
John Wood is executive chef of the Burj al Arab hotel in Dubai
