Chefs

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

Born in Bahrain, Tala Bashmi is making a name for herself as one of the most promising stars of 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 and is a great reward for my hard work. I feel motivated to do much more.

What are your future plans?

It’s a very exciting time, and I have many 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 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

A CUT ABOVE THE REST: TOP CHEF WINNER CHARBEL HAYEK

At 24 years old, Charbel Hayek is the youngest chef to have ever won Top Chef Arabia. Here, the Lebanese talent tells us about his experiences and his culinary journey.

Why did you decide to participate in Top Chef?

I’ve always been a huge fan of Top Chef. I used to watch every single episode and try to learn from the participants, the judges and really teach myself. So, you can imagine the feeling when I received the call to apply! Does age and experience matter in your profession?

I really don’t think that age matters, but experience is key. You can argue that the older you get, the more experience you have, therefore the better you are. Although that’s true, I started working when I was 15 years old and began learning about culinary arts, which gave me a head start. Did your Lebanese heritage play any role in your Top Chef victory?

I believe that, Lebanese cuisine is complex, with lots of different flavors that are versatile, so, I learned to build on that strong foundation and take things from different cultures and cuisines. When it comes to skills, I think hard work played a huge role, as well as being consistent. What were the biggest challenges you faced during the Top Chef competition?

The first challenge was the environment because it was totally different for me. The second was the experience at the Ritz Carlton. I really have no idea what happened there. I was stressed and tired, which resulted in me not performing as well as I could have. However, it was a great lesson. learned from the mistakes I made, which is the most beautiful part of being a chef. When you make mistakes, you can improve. Every episode taught me to be calmer and more consistent, which led me to victory.

I even learned from the mistakes I made, which is the most beautiful part of being a chef.

What did you learn from your Top Chef experience?

There was something I learned from each and every judge and competitor. I even What advice do you have for next season’s competitors?

I would encourage them to stay true to themselves and bring their own touch to every dish. It’s hard, but remaining calm and focused is vital. They shouldn’t worry about the clock or about what other people are doing. They just need to concentrate on their own creation.

What’s your plan now that you’ve won the title of Top Chef?

I have received offers to be a consultant for a few restaurants, so that’s what I’m working on at the moment. Creating menus, training staff and attending openings are things that excite me. Hopefully, in the near future, I will also have my own restaurant. mbc.net