My Breakfast: Piece of white cheese with some green olive.
My Knives: Global
Most Overused Spice: Ras El Hanout
Favorite Foodie Destination: Middle eastern
Favorite Kitchen Gadget: Carving knife
Favorite Food Aroma: Roasted cinnamon
Q: Why did you first get into cooking?
I’ve always been someone who was interested in cooking and bakery. My first experiences were baking Eid Kaak or Eid biscuits with my mom. When I was 6 or 7 I was given a cookbook for children. But I was somehow never allowed to cook properly until the age of 13 or 14. That was when I learned to know some famous TV show chef. They inspired and encouraged me so that I annoyed my parents till they let me cook a real meal. Since then I’m cooking as often as I can till I reach my desire to be a professional chef.
Q: Where were you before you came to Kuwait?
Egypt and Lebanon.
Q: Describe your favorite dish from your home country.
Nothing more famous than Koshari in Egypt, Koshari is the national dish of Egypt. It’s served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish. An unusual combination, Koshari mixes lentils, macaroni noodles and rice into a single dish and it’s then topped with a spicy tomato sauce that uses a special Middle Eastern spice blend, garbanzo beans, and fried onions. The idea sounds strange…until you taste it. Then you’ll know why this dish is a favorite among Egyptians.
Q: Name three ingredients you can’t live without in the kitchen.
Olive Oil, Ras el hanout, garlic.
Q: What is the most important part of a sandwich?
The whole sandwich has importance. Giving more value to one part than another will make for a bad sandwich.
Q: How does your personality differ inside and outside the kitchen?
Inside, always trying to be a great professional chef who has the ability to keep going for long periods under high pressure. You’ll work long hours with long stretches of high demand – you’ll need stamina, organizational skills, flexibility, creativity, and to stay focused during that time.
Personality in your workplace is different from your home site. Outside, trying to be a good dad to my son and good husband to my wife, separating my personal life from my career, impelling myself to recover the extra hours spent in work to bliss my family.
Q: When you’re not cooking, what do you do for fun?
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your ‘last supper’ be?
Mahashi or dolma.