MARRIOTT BUZZ NO. 14 - 2018

11 Chef McGarrie is reassuring when he speaks of the overall food scene in Egypt, mentioning that; “although you don’t find too many good restaurants here, it was the same in Europe when I was first learning the trade, the best restaurants were in the hotels, and then over the years the chefs have moved out and opened up their own restaurants around these hotels in the cities, that will come to Egypt.” He is also optimistic because “food goes with prosperity, people always want to eat, and people want good food for the right price, but you’ve always got that 5% who really want to pay for that avant-garde food.” When pressed on whether he would like to open his own restaurant someday, Chef McGarrie is resolute in his preference for the travails of large hoteliers, reaffirming that he’s “always been drawn back to hotels, because they’re big, they’re fast and I like the pressure. When people put me under pressure I push myself to exceed expectations, I don’t try and defer it, because whatever you create as a chef, the next day it’s gone.” Chef McGarrie fosters passions for other arts like painting, music and photography. Being an avid saxophonist, he rues in jest that “I can’t practice! I was in one hotel, and the general manager says to me Stephen you’re annoying the guests!” This is perhaps why he is so resolute when he states that; “you can’t just throw things on a plate and call it artistic, there’s art and there’s chaos - it’s all about finding the right blend between the two, art and good food.” When prompted for a fond memory, he mentions compatriot and celebrity chef Gordon Ramsey, who hails from the same region of the Scottish highlands as his father; “If you’re familiar with his lamb burger recipe, it’s from me and my butcher in Cyprus. Gordon’s pretty apt at getting recipes off people and he gave me a nice signed cookbook for it.” Chef McGarrie is an avowed “fan of oriental cuisine,” when asked to single out a favorite dish he proclaims “I love Om Ali, I’ve compared from the Lebanese to the Saudi, and I always say the Egyptian Om Ali comes out bang!” He is encouragingly optimistic about the prospects for the future saying; “there’s a lot of potential here, the young Egyptian chefs coming in are so enthusiastic and have got some amazing ideas. I’m always interested hearing from them and helping them whenever I can.” Through his appreciation for Egypt he states, “I feel I owe something back, and my main concern is giving them the guidance they need. The biggest success is the young people in the kitchen, and you’d be amazed at the stuff they come up with and what they can do.” Chef McGarrie mentions that it is for this reason that he “joined the Chef’s Association here, to show my support for these young chefs. They’ve got a great organization, it’s been exemplary for what its done for its members.” On a characteristically colorful finishing note, he remarks of himself candidly that if he were to be summed up in one way, “I think I’m a James Bond cocktail. If you want to say how to make the perfect chef, it’s the same as how you would make the perfect martini, shaken not stirred… shake me but don’t stir me!”