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?

Eat.

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

Fashion Designer.

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

A tower of macaroons.

Quick fire

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.