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INTERVIEW WITH ANTONIO BACHOUR There seems to be no end to the talent of pastry chef Antonio Bachour. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen. What can you tell us about your culinary journey? I have been working for a long time, seeking to perfect my craft. I am passionate about what I do and always try to work harder in order to better myself.
Do you have any future plans you can share with us? I am currently opening three concepts in Mexico. I have so many plans, and I will keep working passionately, waking up every day motivated to do my best, as I consider being a pastry chef more of an enjoyable hobby than a job. antoniobachour.com Read the full interview on hospitalitynewsmag.com
THE RENAISSANCE OF ARABIC FOOD WITH AWARD-WINNING CHEF TALA BASHMI and is a great reward for my hard work. I Born in Bahrain, Tala Bashmi is making a name for herself as one feel motivated to do much more. What are your future plans? of the most promising stars of It’s a very exciting time, and I have many the culinary world.
How did you feel about winning the Middle East & North Africa’s Best Female Chef Award 2022? It was an absolute honor to be awarded the first-ever Best Female Chef award as part of the inaugural MENA’s 50 Best Restaurants 2022. It represents validation
plans for the future. However, travel and exploration are what I seek most. To constantly learn, grow and develop, as well as collaborating with other chefs, are things that are important to me. cheftala.com Read the full interview on hospitalitynewsmag.com
BEHIND THE SCENES AT UMAMI WITH CHEF TAREK IBRAHIM We sat with Master Chef Tarek Ibrahim to learn more about Umami, his first restaurant venture in Egypt. Why did you choose to name your restaurant Umami? 'Umami' is a Japanese word that means the perfect balance between the core tastes: sweet, sour, bitter and salty. While we don't serve Japanese food, we wanted to invite guests to discover Umami for themselves and experience perfection.
What type of cuisine do you serve? The restaurant offers Mediterranean cuisine with an emphasis on Italian and French
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dishes. We made it a point to have a small menu of 42 dishes, which is considered modest because our motto is “Simple Food Made Well." We source our ingredients fresh from Egypt and cook them to perfection. We chose to open our first branch at Garden 8, New Cairo, Egypt, because it is a prime location for high-end restaurants, such as Origin, Otto Restaurant and others. Our restaurant has a 60s/70s vibe to it, with a wooden exterior and mosaic in order to emulate a warm and cozy atmosphere. instagram.com/umami.eg Read the full interview on hospitalitynewsmag.com
