About allcookings.com
The Chef Behind the Blog
I’m Shafik — a professional Pastry Demi-Chef based in Dubai, UAE, and the founder of allcookings.com. I’ve spent years working inside professional pastry kitchens, learning the discipline, precision, and artistry that separates a good dessert from an exceptional one. This blog is where I bring that professional knowledge directly to your home kitchen.
My training is rooted in the classical French patisserie tradition — the foundation of everything refined in the dessert world. But my palate was shaped by something broader: growing up between cultures, eating across borders, and eventually working in one of the world’s most culinarily ambitious cities. Dubai is a place where Michelin-starred chefs and world-class ingredients sit alongside street food from fifty different countries. It sharpened my eye for quality and my appetite for technique.
What allcookings.com Is
allcookings.com is a luxury patisserie and dessert blog built on one belief: Michelin-level desserts should not be locked behind restaurant doors. Every recipe, technique guide, and ingredient deep-dive on this site is written to close the gap between what professional pastry chefs do and what you can achieve at home — with the right knowledge.
This is not a blog about quick hacks or shortcuts. It is a blog about mastery. About understanding why you temper chocolate at a specific temperature, why laminated dough needs resting time, why the ratio of yolk to cream changes the texture of a crème brûlée. When you understand the why, the recipe becomes a framework — not a set of rules you’re afraid to break.
The Michelin Star Series
The flagship content on allcookings.com is the Michelin Star Series — a collection of original plated dessert recipes developed with restaurant-level intention. Each recipe in the series explores a specific technique or flavour concept: spherification, temperature contrast, multi-texture composition, aromatic pairing. These are desserts designed to be studied as much as cooked.
Recipes in the series include Fluido — a molten egg yolk fondant with Tom Kha ice cream — and the Popcorn Cinema Homage, a plated dessert that reimagines the flavours of a cinema trip through the lens of fine dining. Each post includes a full breakdown of every component, exact temperatures, and professional plating guidance.
The Laminated Luxury Series
The second major series on allcookings.com is the Laminated Luxury Series — eight recipes exploring the art of laminated pastry at its most ambitious. From the Noir Croissant (black cocoa dough, dark chocolate ganache, edible gold) to the Oud-Smoked Dark Chocolate Croissant that closes the series, each recipe treats laminated dough as a luxury canvas rather than a breakfast staple.
Lamination is one of the most technically demanding skills in patisserie. The series was written to demystify it — to explain the science of butter layers, the importance of dough temperature, and the variables that determine whether your croissant shatters or steams. Every recipe includes full step-by-step method, professional tips, and serving guidance.
Who This Blog Is For
allcookings.com is written for serious home cooks and pastry enthusiasts who want more than a list of ingredients. It’s for people who have made a decent chocolate fondant and want to understand how to make it extraordinary. For people who’ve eaten at a Michelin-starred restaurant and wondered how a single dessert could contain so many textures, so many temperatures, and so much intention.
It’s also for professionals — pastry students, junior chefs, and culinary enthusiasts who want a resource that speaks their language without dumbing things down.
The Approach
Every recipe on allcookings.com is developed and tested by me personally. I write from hands-on experience — from the mistakes made on pastry sections, from the iterations required to get a mousse texture exactly right, from the hours spent perfecting a caramel that neither burns nor under-develops. The photography and plating are done with the same attention I bring to the kitchen: composed, deliberate, and always in service of the food.
The blog also features ingredient deep-dives — like the Valrhona vs Callebaut comparison, the guide to sourcing Tahitian vanilla, and the breakdown of how different cocoa percentages affect ganache texture. Knowing your ingredients at a professional level is half the battle.
Where to Start
If you’re new here, I recommend beginning with the Michelin Star Desserts — Complete Guide, which gives you the full context for the series and the techniques involved. From there, explore the Laminated Luxury Series landing page for the full eight-part collection.
For individual recipes, the Recipes page has everything organised by series and category. Whether you’re looking for a no-bake dessert for a weeknight or a multi-component Michelin-style plated dish for a dinner party — it’s all here.
Get in Touch
For recipe questions, collaboration enquiries, or just to say hello — reach out via the Contact page or email directly at hello@allcookings.com. I read every message personally.
— Shafik, allcookings.com | Dubai, UAE
