Sally Hurst, a chef, explorer and writer, specializes in seasonal, farm-to-table cuisine. Here, she shares her insights on why local is better.
How would you introduce yourself?
I’m a French Culinary Institute graduate with over 10 years of regional experience and 20 years in the professional world. Moreover, through my adventures living and working in New York, London, Paris and San Francisco, my style has evolved.
Additionally, my experiences include working on a luxury sailboat in the Mediterranean, which further influenced my culinary approach. As a result, my recipes, writing and food philosophies focus on celebrating seasonal cooking with fresh, local ingredients in mind.
What can you tell us about the food scene in Jordan?
I’d say the culinary scene is rapidly evolving here in Amman, with many exciting new concepts emerging across town. Moreover, there is a greater emphasis on local food, which is truly exciting and promising for the food community.
Additionally, artisan ingredients are now popping up in shops and organic farms, such as Mujeb Organic, which are producing great products. It’s also encouraging to see more chef-driven restaurants, like Alee by Ali and Shams el Balad and Dara Dining by Sara Aqel.
How do you integrate Jordan’s culinary traditions into your creations?
I strongly believe that it’s essential to consider how people entertain and what local tastes are wherever I am based. For example, Jordanians love meat, and there must be a sense of abundance and generosity present on the table.
Additionally, I accommodate local customs for my clients while including something unexpected to delight their guests. My hope is that guests leave the table feeling nourished, content and enriched by the experience.
With your global experience in culinary consulting, what strategies do you employ, in Jordan, to develop or revitalize food concepts that align with current industry trends and consumer demands?
At the end of the day, I hope all of my strategies ultimately lead to creating delicious food for everyone. That’s something that never goes out of fashion and remains at the heart of every successful dining experience worldwide. However, I am encouraging my restaurant clients to make their menus smaller and more focused, doing fewer things perfectly. Additionally, with global conflict, increasing price sensitivity and supply-chain issues, sourcing locally and being creative is crucial. Finally, I love seeing customers share food, so I create dishes encouraging a mezze-style meal that sparks lively interaction.
