Chef: Donna-Leigh Titus
Restaurant: November & Co.
Bibi Hayat Events
Title: Client Relations
Q: When did you first get into baking and cooking?
In high school, Consumer Studies class.
Q: Where were you before you came to Kuwait?
Cape Town, South Africa.
Q: Describe your favorite dish from your home country.
Well, that’s a tough one as we have so many unique dishes and flavours. But I would have to say milk tart, it’s a mixture of milk, eggs, cinnamon, sugar and butter baked in a beautiful pie crust or alternately a puff pastry shell topped with cinnamon.
Q: Name three ingredients you can’t live without in the kitchen.
Coriander, cinnamon, eggs.
Q: What is the most important part of a sandwich?
The bread: The loaf you choose is a game changer.
Q: How does your personality differ inside and outside the kitchen?
In the kitchen or when setting up an event I feel more focused, outside of those areas I’m all over the place.
Q: When you’re not baking/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?
A tower of macaroons.
My Breakfast: Cereal and Lactose free milk.
My Knives: Wusthof.
Most overused spice: Salt.
Favorite Foodie Destination: Cape Town, South Africa.
Favorite Kitchen Gadget: An old fashioned whisk (oldie but goodie).
Favorite Food Aroma: Garlic and green peppers.