CHEF CHAT: ALI BAKRI - bazaar.town

Chef: Ali Bakri

Restaurant: Akdeniz Hatay Sofrasi at Murouj, Sahara

Title: Sous Chef

Q: Why did you first get into cooking?

My love and passion was there from a very young age, and the more it grew, the more cooking food grew with me. I used to always help my mother and father whenever we have a big feast which made me love cooking from day one.

Q: Where were you before you came to Kuwait?

Lebanon.

Q: Describe your favorite dish from your home country.

Homemade Mulokheya and Vine Leaves, because although I am in a different country now, I still remember the smell and taste of the dish since I was a kid and the fresh ingredients put into it.

Q: Name three ingredients you can’t live without in the kitchen.

Lemon, garlic and onions.

Q: What is the most important part of a sandwich?

It’s freshness, tastiness, ease of grabbing it to eat.

Q: How does your personality differ inside and outside the kitchen?

In the kitchen there is certain and specific recipes that I have to follow and being a Sous Chef, I have to follow and manage these things in my kitchen to keep the standards and consistency. I also believe that cooking should always be fun and you have to enjoy it and make the best out of it, and make sure you pass that positive energy and spirit to the food. That’s what I also do out of work to enjoy every moment with my family knowing that life is too short.

Q: When you’re not cooking, what do you do for fun?

Spend time with my kids and wife, and spending time at the beach with, of course, a little bit of BBQ.

Q: If you weren’t a chef, what would you like to be?

Arabic literature teacher as I love the language, the history and old Arabic poetry.

Q: If you could choose, what would your “last supper” be?

Raw Kebbeh and Mulokheya and a bit of everything I like so I can enjoy my last meal with my loved ones.

Interview