The International Center for Biosaline Agriculture(ICBA) is an international, non-profit agricultural research center established in 1999 through the visionary leadership of the Islamic Development Bank (IsDB), the Organization of the Petroleum Exporting Countries (OPEC) Fund, the Arab Fund for Economic and Social Development (AFESD), and the Government of the United Arab Emirates (UAE). ICBA is a unique applied agricultural research center in the world that is focused on marginal areas where an estimated 1.7 billion people live. It identifies, tests and introduces resource-efficient, climate-smart crops and technologies that are best suited to different regions affected by salinity, water scarcity and drought. Through its work, ICBA helps to improve food security and livelihoods for some of the poorest rural communities around the world. ICBA is an equal opportunity employer and appoints qualified staff regardless of race, creed, color, age, gender, religion or national origin. We demonstrate our commitment to each member of our team through a competitive benefits package designed to assist our employees to cover their needs and the needs of their immediate family members.
There is need to hire a Chef with specialization in Asian cuisine (Chinese, Japanese, Thai, etc.) to explore the culinary potential of the local saltmarsh vegetation (Salicornia and Arthrocaulon), demonstrating possible commercial and business prospects of these plants for the local communities living in the coastal areas in the UAE. This consultancy will be conducted under the project entitled: “Nature-based solutions (NbS) for people, climate action, and biodiversity in the United Arab Emirates”. The project is in partnership with EN-WWF and EAD and it is funded by the HSBC bank. The project is implemented at the coastal areas in Abu Dhabi and Umm Al Quwain in the United Arab Emirates. In the UAE context, where carbon sequestration rates are relatively low and transaction costs to set up blue carbon offsetting projects are extremely high, conserving and restoring coastal ecosystems can support climate mitigation efforts that need to be considered within a broader framework of ecosystem services, rather than just focusing on carbon offsetting. The carbon narrative can be placed at the core of NbS, while multiple economic benefits arising from coastal ecosystems beyond carbon sequestration (e.g. tourism, fisheries and food security) would need to be considered to attract investors interest. The NbS project is targeting to create an initial NbS project portfolio that can complement the blue carbon crediting and accounting mechanism, creating commercial opportunities and helping the local communities (entrepreneurs, SMEs) to generate additional revenues diverted back to coastal ecosystems conservation and restoration.
The 2nd phase of the NbS project is focusing on the value chain development of two selected saltmarsh species Salicornia and Arthrocaulon that are naturally growing in the coastal areas in UAQ and AD. These two halophytic species will be explored for their gastronomic prospects by experienced culinary professionals who will develop food recipes, dishes and products and the specifications for the halophytic ingredients. This activity will leverage the value of the local saltmarsh vegetation as available plants sources that could provide potential commercial and business opportunities for the local communities and entrepreneurs living in these areas. The Chef who will be hired for this assignment, will also contribute in the preparation of specifications for the culinary uses of Salicornia and Arthrocaulon fresh tipsand a questionnaire targeted for community-targeted activities such as food festivals and taste events. The Chef will also advise the project team on the planning of food events (at least one) with the target to raise awareness of the consumers and the local communities in UAQ.
ICBA’s long experience in the development of value chains for halophytic crops such as quinoa and Salicornia through projects implemented at the national and international level is valuable for this project component, however, more on the culinary side. During these projects’ implementation, ICBA worked extensively with food sector entities, chefs, culinary experts, and professionals to leverage the gastronomic value of halophytic crops by utilizing them in innovative recipes, dishes, and products. Some of these halophyte-based products were commercialized and sold in the local markets. In addition, these innovative halophytic products were showcased at prominent regional exhibitions and events, such as Gulfood, Top Table, GulfHost, etc. ICBA’s team has worked with Chefs of different backgrounds, however, not with a culinary professional who is expert on the Asian cuisine (Chinese, Japanese, Thai, etc.). These types of cuisines are characterized by higher consumption of salts and marine species (seaweeds etc.). Thus, by hiring a Chef with this background will enrich the spectrum of culinary approaches and techniques that can be applied on the halophytic plants leveraging their food potential.
The Chef will undertake the following activities throughout the duration of the consultancy:
The Chef will be provided with Salicornia and Arthrocaulon fresh tips (ecotypes collected from UAQ, AD, RAK) by ICBA team and through applying different culinary techniques and cooking methods such as fermentation, dehydration, blanching, steaming, etc.), he will develop recipes and food products including, but not limited to, fermented (pickled) products, green salts, etc.
In collaboration with ICBA team and the chef who has already been hired for the project and undertake the same assignment and is specialized on the Mediterranean cuisine, the Chef will contribute in the preparation of two types of questionnaires: the 1st one is addressed to culinary professionals to provide input on the halophytic samples used in the recipes (on various sample attributes such as texture, flavor, color etc.) and the 2nd is addressed to the communities (consumers) who will attend the event(s) and taste the halophytic dishes, on which they will provide their feedback and comments.
The Chef will provide his feedback on how the halophytes respond to different cooking treatments, preparing a list of specifications and features.
The Chef will provide the recipes of the dishes in detail (ingredients and their quantities etc.) along with high resolution photos of the dishes etc.
The Chef will contribute in the planning of at least one event during this consultancy. NOTE: The cost for the dishes that the Chef might require to prepare for the event(s) will not be part of this consultancy and an extra cost will be entailed for the ingredients purchase and catering preparations.
Chef’s Culinary – Hospitality school
At least 10 years of proven work experience as a Chef in Asian cuisine development concepts / restaurants – hospitality related to Chinese, Japanese, Thai, etc. gastrimargic culture
Food and Beverage concept creator in Asian cuisine (Chinese, Japanese, Thai, etc.)
Proven record of innovative food products using marine species as ingredients
Previous work conducted on seaweeds and / or halophytes would be an advantage for the candidate
Good teamwork and communication skills
Proven management efficiency
A working knowledge of English is essential
*The consultant should be based in UAE and have a valid residency.
