What can you tell us about your career journey so far?
I am a Lebanese chef. My journey began in 2000, when I worked at a very famous restaurant in Downtown Beirut as a sandwich maker
After studying in an institute, I gained experience under the guidance of chefs from around the world. At the age of just 23, I was appointed as executive chef of an Italian restaurant in Lebanon. This experience taught me how hard it is to be a chef and carry such big responsibilities, so I worked on my self-confidence and character to be the best version of myself inside and outside the kitchen.
How has your professional experience helped shape you into the chef you are today?
I have learned how to continuously develop my skills and be curious. This almost always requires inspirational words and guidance from someone in a more senior role than you, and I have been lucky in this regard.
Decision making is another crucial part of being a successful chef, and it’s not something that comes easily to everyone, particularly in a high-pressure situation. Making a bad decision, accepting the consequences, handling them and learning from the experience is essential.
What are you cooking today?
I am making a salmon fillet that’s been marinated for 12 hours in maple syrup, herbs and soya sauce. The dish comes with a side of mashed potatoes, mixed herbs topped with baby spinach and beetroot purée served with an aromatic orange sauce.
What are the main ingredients and products you’re using these days?
Finding local ingredients to work with has become a philosophy. I try to add my touch to each dish after marinating and cooking it by adding a generous amount of seasoning full off fresh herbs and spices. In my opinion, that’s the way to create delicious, simple items that are available in your kitchen year-round.
What important food trends have you noticed lately?
The market is gravitating toward fusion cuisine. Social media has made us all more aware of the innumerable cuisines that exist around the world. Therefore, many restaurants are now mixing local and foreign cuisines that work well together, thereby providing their customers with a truly unique experience.
What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?
Competition is high, so suppliers need to differentiate themselves. Sustainable practices are very important, as are quality, price and availability.
RECIPE: MAPLE-GLAZED SALMON FILLET
Ingredients for one portion
Fish (to be marinated for 12h)
- 200g salmon fillet
- 20ml Maggi soy sauce
- 20ml maple syrup
- 10ml olive oil
- 1g black pepper
- 3g rosemary
- 3g dill
- 1g dried parsley
- 1g salt
- 10ml lemon juice
Mashed potato mix
- 200g Maggi mashed potato ready mix
- 5g basil leaves
- 1g black pepper
- 1g oregano
- 1g fresh parsley
- 1g garlic powder
- 15g butter
- 10g Parmesan
Aromatic orange sauce
- 150 ml orange juice
- 100 ml maple syrup
- 50 ml Nestlé cooking cream
- 2g ginger powder
- 2g coriander powder
- 5g Maggi chicken powder
- 20ml Maggi soy sauce
- 20g chopped onions
- 10g fresh garlic
Preparation
Orange sauce
Sauté the onions and garlic with olive oil, making sure you don’t over-color the onions. Add the spices, soy sauce, orange juice and maple syrup. Allow to simmer for around 10 minutes then add the cooking cream and mix well. Leave to one side.
Mashed Potato Mix
In a stainless steel mixing bowl, add your ready-mix mashed potatoes. Add the other ingredients and mix gently until combined.
Plating
Cook the salmon in a pan with olive oil for one minute on each side.
Transfer the dish to the oven (190 degrees) for 7 minutes.
Put the mashed potato in a round shape in the middle of the dish and top it with baby spinach. Balance the cooked salmon on the very top.
Drizzle the beetroot purée around the dish and serve with orange sauce on the side.
