DUBAI: Chef Clet Laborde, who hails from a unique French-Brazilian background, first developed his passion for cooking while working at hospitality events, preparing simple snacks and sandwiches. "I was captivated by the distinct dynamics of a professional kitchen, compared to the usual roles in hospitality like bartending or serving," he recalled. After a transformative culinary competition in Brazil, where a mentor saw his potential, Laborde embarked on formal culinary education at the renowned Institut Paul Bocuse in Lyon, France. His skills flourished as he worked under some of the greatest chefs in the world, such as Yannick Alléno and Alain Ducasse. Laborde’s career took him to Brazil and Peru, where he continued to refine his craft before settling in Saudi Arabia in 2023. "I feel at home here in Saudi Arabia. It's an amazing place to live, especially for families. The country is safe, welcoming, and offers great opportunities for personal and professional growth," Laborde shared. He is now the Executive Chef at Sushi Samba Riyadh, where he merges Japanese, Peruvian, and Brazilian flavors to create innovative, boundary-pushing dishes. In this interview, Laborde opens up about his culinary journey, his advice for young chefs, and the biggest kitchen mistakes he made early in his career. What was the most common mistake you made as a beginner chef? The most significant mistake I made early on was a lack of organization. As chefs, we emphasize "mise en place," which means having everything ready and in place before cooking begins. When you skip this step, you end up rushing and making mistakes, which negatively impacts the overall quality of the dish. Another mistake I made was struggling with seasoning. It’s something that develops over time. The palate differs significantly depending on the country, and each cuisine requires specific seasoning techniques. After working in Europe, Brazil, Peru, and now Saudi Arabia, I’ve learned that finding the right balance is key. Early on, I often added too much salt or not enough, which can easily ruin the dish. What advice do you have for new chefs? Stay calm and don’t let mistakes frustrate you. Every chef makes mistakes, and you can always adapt and fix the dish without starting over. For example, if you've over-seasoned a dish with salt, try adding a raw potato. It’s a simple trick: the potato absorbs the excess salt and restores the balance of flavors. There's always a way to recover, and mistakes shouldn’t stop you from pursuing your passion. What ingredient do you think can instantly improve a dish? Soy sauce and mushrooms are two ingredients that can elevate almost any dish. Soy sauce brings a deep umami flavor that enhances savory dishes, while mushrooms, with their earthy undertones, provide a rich umami that complements both light and hearty recipes. Do you critique food when eating out? Yes, I am always critically analyzing food when dining out. It’s a habit that comes with the profession. My wife, also a chef, and I examine every aspect of the dish—the flavors, textures, and presentation. We are constantly learning, whether it’s from a dish we enjoy or one we feel could be improved.