Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My mother, a very talented cook, was the inspiration behind my interest in cooking. Traditional Moroccan cuisine is her specialty which she passed on to me. My aim is to introduce this very special type of cuisine to people who are not familiar with Moroccan food. From the rich Tagines to the Harissa-spiced dishes, you could spend a lifetime exploring the country's diverse, & vibrant food.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Born and raised in Morocco, the Moroccan cuisine runs in my veins. I got my hotel and tourism diploma in 2003, in Casablanca.
Marrakesh Morocco (Mar 2005 - Apr 2005)
Moroccan Cuisine specialty
kitchen training (Dec 2002 - May 2003)
Moroccan cuisine Teacher Chef (Mar 2015-Mar 2015)
Training the executive chef who's in charge of handling the Moroccan cuisine.
Motto and Makan restaurants
Moroccan Cuisine Chef (Jan 2014-Nov 2017)
Freelance Chef (Jan 2013-Mar 2015)
Preparing monthly buffets.
Cold Section Chef (Jan 2004-Jun 2005)
Was in charge of the cold section.
Travel: 10 kms