Having placed third in Top Chef Middle East Season 5 in 2022 and then winning the highly prestigious All-Stars Season 7 edition earlier this year, Tareq Ziad Taha knows only too well the rewards that hard work and listening to the best in the business can bring. Here, the consultant and chef tells HN what he learned from his peers, the judges and guest chefs during his time on the television show, while sharing his passion for creating dishes that give traditional Palestinian cuisine a contemporary culinary twist.
How did you discover your love for culinary art?
I discovered my true passion for culinary art at the age of 18, during my studies in hotel management at Bethlehem University. Initially, I intended to spend a year exploring this field while pursuing my studies in art and design. However, being fully immersed in culinary art ignited an intense passion in me for cooking, with the result that I decided to channel my energy into this discipline. During the first few years, I had the privilege to work with several renowned chefs in Jerusalem on a variety of culinary concepts, which played a crucial part in helping me to develop my skills, increase my knowledge and shape my own cooking style. At the age of 28, I landed my first job as head chef and was able to begin creating my own menus.
What prompted you to decide to use your skills professionally?
The decision to pursue a career in culinary art came naturally as my passion for food and art grew. Not only do I find it deeply fulfilling to share this passion with other people, but it also allows me to express myself and use my imagination to create the ultimate culinary experience. Like art, cooking is an ongoing process of self-reflection. Every day brings with it the chance to widen my knowledge and develop my skills and, over time, come up with new ideas.
What were the biggest challenges you faced during the Top Chef competitions?
Participating in Top Chef Season 5 was a huge challenge for me for various reasons. As a chef, it was my first experience competing on television against peers to create exceptional dishes within a short period of time. In fact, time management was my biggest challenge during the series. Fortunately, I had the opportunity to compete again in Top Chef All-Stars Season 7, where I came up against a different set of challenges. In addition to competing against some of the most talented chefs in the show’s history, the primary challenge was to surpass my own culinary reach and push boundaries with my abilities to create exceptional dishes in each episode. Overcoming these challenges ultimately helped me to win the competition.
What did you learn during your time on the show?
In addition to time management and self-discipline, I learned that the outcome of anything we do in life depends on our mindset. I also realized that real satisfaction comes not just from the win itself, but from eventually transforming an idea into a dish that tells a story. As well as these important lessons, I learned how to focus in under-pressure situations and how we can transform our mistakes into motivation to improve on a daily basis. Another learning curve came from the judges and the guest chefs. They showed us how to cook with confidence and how simple ideas, created and executed in the correct way, can form the basis of great dishes.
Do you have any advice for next season’s competitors?
My advice for next season’s competitors is: be true to yourselves and cook food that reflects your identity as chefs. Participating in Top Chef requires knowledge and knowhow, but it’s only when we have to dig deep and push boundaries that we discover our real talent. That’s when we can be creative and think outside of the box. I’d also encourage Top Chef participants to go back to their roots, take this opportunity to work on developing traditional food and be part of the change that is happening on the culinary scene.
What sets your native cuisine apart from others?
Palestinian cuisine is still underrated on the international culinary scene, in my opinion. When explored properly, it’s soon evident that this cuisine includes a diverse range of dishes, revealing the influence of the many civilizations that have inhabited the region over time. Palestinian cuisine also benefits from the agricultural nature of the land, which provides a variety of ingredients with distinctive flavors. When combined harmoniously, these resonate with many people worldwide. Like all the Levant countries, Palestine is known for many simple dishes, such as hummus, falafel, kibbeh and hindbeh. Other popular creations include more festive offerings, like musakhan, maqloobeh, mansaf and qidreh. From my side, I strive to utilize local products like olive oil, sumac and qizha to create dishes that honor traditional tastes, while also embracing contemporary culinary creativity.
