Paella with Saffron Rice, Shrimps, Molds, Squid, Fish, Red and Green Bell Pepper and green beans
Tortilla bread, chicken and soya sauce
Red and green bell pepper and sower cream
Gravlax Salmon served with Gingerbread, Brown sugar, Dill and Lemon perfumed
The price is 100$ for 1 kg
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My mom used to invite guests over and I would never leave her in the kitchen alone. She taught me many things from the traditional Lebanese Cuisine. She also used to take me with her to buy the ingredients and learn how to pick the right ones. I get the base of what needs to be done and then I add my own spirit and originality to it.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I was 14 years old during the war-time when I used to work in a resturaunt near home called 'Abou-El-Tayeb'. They taught me most of what I know and they built in me the passion for the culinary world. PS: I am still in contact with them today!
No description provided.
Atelier Chef Sleiman Catering
Owner (Jul 2010-Now)
Embassy of Jordan
Executive Chef (Jul 2007-Feb 2014)
Travel: 500 kms