Chefs

FIVE MINUTES WITH JOE BARZA

Renowned chef, television personality and culinary consultant Joe Barza is credited with introducing Lebanese cuisine to diners around the world. We spoke to him about his recent award and upcoming projects.

What can you tell us about the Global Gastronomy Gold Medal you were awarded in 2021?

The Ambassadors of Taste® global guide defines the concept of gastronomy development and sustains the idea of united global gastronomy while recognizing the heritage and local traditions of individual nations. Fellow chef Charles Azar was also recognized with an award for his success in the culinary arts and for being one of the top pastry chefs in the world. Do you have any projects in the pipeline?

I am collaborating with the Mon Liban Azur organization, which is headed by Geraldine Ghostine who will be hosting a dinner at Paul Bocuse in September in order to endorse Lebanon. We will then plant a Cedar tree in Mougins for Lebanon. Furthermore, I am o ering consultancy online since all of my other projects are on hold due to the Covid-19 pandemic. joebarza.com

Read the full interview on hospitalitynewsmag.com

A FOOD AFFAIR WITH MOHAMAD NAJEM

Mohamad Najem, advisory chef and consultant at Leaders Cooking Academy, gives us the lowdown on what's in the pipeline.

What characteristics define a successful chef?

A successful chef is creative, passionate, curious and a good leader, someone who can manage all kinds of situations and always strives to create an environment where people feel inspired and hungry to learn. What can you tell us about your latest projects?

Recently, we opened three co ee shops and bakeries in Qatar. We will be opening a new hotel for FIFA 2022 and five restaurants in the Pearl and Lusail city. We are also conducting virtual cooking classes for all ages rather than actual classes because of Covid-19. linkedin.com/in/mohamad-najem71359b46

Read the full interview on hospitalitynewsmag.com

A CULINARY JOURNEY WITH THREESTAR MICHELIN CHEF HEINZ BECK

With three Michelin stars under his belt, Heinz Beck — founder of The Order of the Knights of Italian Cuisine — is a prolific culinary artist. Always selecting the right ingredients and using scientific processes to create extraordinary dishes, we spoke to him about his career and the latest trends in gastronomy.

What can you tell us about your contribution to Italian and Mediterranean cuisine?

Italian culinary traditions are in tune with Mediterranean flavors; my job is to simply work with these fantastic ingredients and search creatively for new flavors while respecting the food heritage. In Italy, like in the Mediterranean area, culinary customs are part of the culture. Once you understand and respect this concept, everything becomes clearer, and you can obtain great results. What are the latest trends in gastronomy?

The role of science has become more relevant in our decisions, and the concept of quality now includes many di erent and new perspectives. Healthy food is definitely something we need to focus on. We must also respect the raw materials we use and seasonality to get the best flavors and nutritional value possible. heinzbeck.com

Read the full interview on hospitalitynewsmag.com