Nouel Omamalin
  • Male
  • Abu Dhabi
  • United Arab Emirates
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Profile Information

About me :
http://www.chefnouel.com
I enter competitions :
Very infrequently
I consider my specialty to be:
plated desserts and chocolates

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Nouel Omamalin's Blog

TCHO - an all-American Chocolate

Posted on November 28, 2014 at 5:40am 0 Comments

I have launched the very first feature story of a chocolate brand in the US complete with interview and exclusively developed recipes.

Visit http://www.chefnouel.com/new-cover-page-1/

Comment Wall (8 comments)

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At 6:55pm on January 6, 2010, Peter Gyorgyicsek said…
Hi Nouel, sorry for my delay, I am still learning to use the system. My English isnt perfect, but anyway. Your dessert creations is amaizing artistic. I hope one day we can meet in this industry. I you come in Cape Town than you are mine guest.Regards: Peter
At 3:01pm on November 16, 2009, JuJu said…
Thank you very much for your nice compliments!! I am very happy to hear that.
I looked at your new creations, the white round one with blue etc. I already enjoy by the appearance/vision, and can imagine how the lucky person surprised and enjoyed your art piece! Very inspiring!
At 2:32pm on November 16, 2009, JuJu said…
Thank you very much for your kind frienship!
I really impressed with your sophisticated, clean, and beautiful pieces!
About Olivia, did you infuse the oil with something?
Really inspiring!
At 5:15pm on July 11, 2009, kurtis baguley said…
Nouel,

Very nice work, my friend. Clean, dainty, crisp, colorful, rich and inspiring.
At 10:05pm on July 9, 2009, John Applegett said…
Hey Nouel,

You have some really nice desserts. You said in your last post about your kitchen being small and ill equipped, but you have managed to do some great work. Whenever you think about not having enough equipment, think about me! We don't have a stove, so we use portable burners, we don't have an ice cream machine, so we use cuisinart home machines, with cannisters we have to freeze before we can use them. But we are making due with what we have and putting out what I think are some good desserts.
At 8:52pm on July 7, 2009, Shawn the Baker said…
Hi Nouel,
Your desserts are very cool. The styles are quite varied and evocative.
The Peach Box makes me think of Bubo in Spain.
The Napoleon reminds me of Michalak at the Plaza Athenee.
The Sacher looks like a Pierre Herme creation.
Of course, it's all got your own signature,
but it displays a great awareness of the contemporary state of the art.

I've been having trouble trying to bake crispy meringue shells in stainless steel demisphere molds; I can't get the meringues to release once they're baked. Do you have any suggestions for me?
Thanks,
Shawn
At 10:49pm on June 9, 2009, Shawn the Baker said…
Hi Nouel,

I can relate to the K.I.S.S. method.
Since I've been working at a small restaurant,
I've learned a new approach to presenting my food.
My desserts are plated by two part-time salad cook / students rather than pastry cooks.

So, instead of "dumbing down" the presentation,
I think in terms of developing a style that is unpretentious.
Of course, this ideal is subjective and needs to be interpreted for each dish.
This makes it fun again; It's been like a renewal of my relationship to cuisine, a new approach.
I think you've suggested a similar idea in your blog.

I think my food tastes better now than when I was trying for the "wow, what a chef" reaction from my guests.
Now I'm trying for the "wow, that looks good" reaction.

I don't want my food to make me look good,
I want my work to make the food look good.
Like Gordon Ramsay said,
"they remember what they taste, not what they see."

I see from your blog you have an amazing career, underway.
I'm looking forward to your postings.
Shawn
At 4:59pm on June 9, 2009, Wendy DeBord said…
You do GREAT work Nouel! Thank-you for sharing!!
 
 
 

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