What can you tell us about your career journey so far?
I am a Lebanese chef. My journey began in 2009 when I worked at a small pastry shop. That’s when I first discovered my passion for desserts. After studying at an institute, I gained experience with different chefs from around the world. Having worked at renowned hotels and restaurants in Lebanon and abroad, I honed my skills in pastry, designing creative sweet plates. I have competed in numerous competitions over the years and have earned a number of medals.
How has your professional experience helped shape you into the chef you are today?
Working with great chefs helped me build a strong foundation. I learned how to see the positive in every situation. Practical and theoretical knowledge pushed me a great deal. My professional experience has helped me to understand that what I do is an art; you have to take into consideration taste, aesthetics, textures and so many other things.
What are you cooking today?
I’m making a delicious dessert that combines banana with cinnamon, ginger and dark rum. It is light, tasty and perfect for every occasion.
What are the main ingredients and products you are using these days?
The right ingredients make all the difference. Fresh herbs and aromatic spices, seasonal fruits and organic vegetables, some extra virgin oil: these are fundamental.
What important food trends have you noticed lately?
The internet has played a major role in accelerating demand for plant-based ingredients and dishes. With on-demand video, social media and vegan bloggers, information about the purpose and benefits of vegan lifestyles has become more accessible, particularly for younger generations.
Kampuchea is also a trend these days. It is a fermented, lightly effervescent and sweetened black tea that’s praised for its health benefits.
What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
The foodservice industry is under great pressure due to the impact of Covid-19. Foodservice businesses need to provide better quality dishes and food at more affordable prices to gain customer trust.
In addition, foodservice professionals and suppliers should focus more on plant-based and vegan products.
RECIPE: STRAWBERRY BANANA CREAM PIE
Ingredients for one portion
Ginger cookies
- 20g white sugar
- 100g all-purpose flour
- 20g ground ginger
- 10g baking soda
- 10g cinnamon
- 10g cloves
- 10g salt
- 20g molasses
- 10ml water
Base pie
- 250g ginger cookies
- 100g butter
- 10g cinnamon
- 100g Nestlé condensed milk
Cream pie
- 50g cream cheese
- 100g lemon zest
- 200g Nestlé® condensed milk
- 10g dark rum
- 400g bananas
- 100g cream
- 300g strawberries
Meringue
- 100g egg whites
- 10g white sugar
- 20ml water
Plating
- 1 banana
- 100g strawberries
- Spring of mint
- Sprinkle of brown sugar
- Cookies
Glucose
- 100g glucose
- 40ml water
- 150g white sugar
Preparation
Cookie dough
Mix the dry ingredients together (white sugar, flour, ground ginger, baking soda and cinnamon powder). Add the water and molasses, and place the mixture in a large, flat tray. Bake for 15 minutes at 180 degrees.
Base pie
Grind the cookie dough in a large bowl. Add the butter, cinnamon and Nestlé condensed milk to the grinded dough. Mix until it becomes a dough. Place the dough in a large, flat tray. Bake for 10 minutes at 200 degrees.
Cream
Mix the cream with the cream cheese for 2 minutes. Add the firm-ripe bananas, lemon zest and Nestlé condensed milk. Mix well. Add the strawberries to 50 grams of the mixture. Place the whole mix and the small strawberry mix in the fridge for 15 minutes.
Creamy pie
In a silicone muffin mold, place the strawberry cream on a piece of pie base (round shape). Add a layer of the banana cream and place another layer of the pie. Put the silicone mold in the freezer for 50 minutes.
Meringue
Make a syrup by blending together the sugar and water. Boil the syrup until it reaches 40 degrees. Beat the egg white into a soft peak. Add the syrup to the soft beaten egg white to create a meringue. Place the mixture in the fridge for an hour.
Glucose
Mix the glucose with the water and sugar in a pan while heating. Make the shape for the glucose (round shape).
Plating
Put the strawberry cream on the plate and place the pie with some mint leaves on top. Torch a banana with brown sugar and place it on the side of the plate. Decorate the edge of the plate with finely broken cookies. Crush the glucose on the top of the pie.
