Name: Basmah Marouf
Restaurant: Madison & Heig
Title: Executive Chef
My Breakfast: Last night’s leftovers.
My Knives: I’m not a knife geek; anything sharp is ok with me.
Most overused spice: Cumin.
Favorite Foodie Destination: New York City.
Favorite Kitchen Gadget: Japanese mandolin.
Favorite Food Aroma: Sautéed onion and garlic.
Q: Why did you first get into cooking?
To feed myself in college.
Q: Describe your favorite dish?
Spaghetti Vongole is definitely in my top five.
Q: Name three ingredients you cant live without in the kitchen.
Extra virgin olive oil, vinegar and salt.
Q: What is the most important part of a sandwich?
Every part is important.
Q: What’s your favorite sauce of all time?
All of them.
Q: How does your personality differ inside and outside the kitchen?
I’m a lot nicer inside the kitchen.
Q: If you weren’t a chef, what would you like to be?
A food writer.
Q: If you could choose, what would your “last supper” be?
Raw oysters and langoustine, Cozze alla Marinara with crusty bread, Spaghetti Vongole, pizza Margherita Napoletana, steamed Chinese dumplings with chili sauce and a diet coke.
Q: What do you think will be the biggest food trend of 2018?