The countdown has started: in a few days, the Venice lagoon will host the 2012 S.Pellegrino Cooking Cup, a competition that blends two passions - sailing and fine dining - all in a perfect Italian style.
While waiting for the behind-the-scenes scoop and exclusive video from Fine Dining Lovers, we’d like to introduce you to some of the young talented chefs who will take part in the competition and cook aboard the sailing boats.
Here’s what he revealed about himself and his food world.
Formerly you were...
Chef De Cuisine, Gallerie Lafayette, overseeing the production and implementing the Arabic Cuisine also in developing a modern approach to Lebanese cuisine.
You decided to become a chef because...
As a young boy at home I spent most of my time in the kitchen with my mother and was always asking questions and wanting to cook and taste food.
Your food philosophy is...
Providing the right food products in its best quality by a chef that possesses basic kitchen knowledge no matter what their role within the kitchen.
For your career your dream is...
To have my own fine dining restaurant with Modern Lebanese cuisine.
For your personal life your dream is…
To have a family where I can transfer my knowledge and understanding of food to my children, so that my passion will become there passion for food.
Was there an experience or a person that contributed to your decision to become a chef?
This was also the same reason why I decided to become a chef: when I was a kid, I loved watching my mom while cooking and preparation food.
What is your favourite dish and why?
Foie Gras Kebbeh; combination, taste of French and Lebanese with high standard quality of products served consistently.
What would you like the judges to know about you?
As a young chef, I want the judges to understand the difference in the Arabic world, how I can influence the modern touch to the Arabic Cuisine, presentation and taste, with the use of local and imported ingredients.
Did you meet any difficulty or obstacle to get where you are today?
Yes, reaching this position today requires a lot of dedications, training, time, responsibilities and appreciation on what others bring into your life and opportunities.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.