my ramblings ...
Simple food. Fresh Ingredients. Share with those you love. [Repeat].
That's it. For me, it's that simple. Let's fill up our plates and tables with comfort. Comfortable surroudings, uncomplicated food, colourful conversations, crowded kitchens, fresh ingredients, finding space for another spot around the table, and of course, always keeping the glasses topped up.
On my journey, I have learned this is the true recipe for a full plate.
That's it. For me, it's that simple. Let's fill up our plates and tables with comfort. Comfortable surroudings, uncomplicated food, colourful conversations, crowded kitchens, fresh ingredients, finding space for another spot around the table, and of course, always keeping the glasses topped up.
On my journey, I have learned this is the true recipe for a full plate.
my roots ...
I was born in Cairo, Egypt and immigrated to Canada when I was young. I was raised as a proud Egyptian and proud Canadian on the bluffs of Scarborough.
Why cooking?
I am asked this question often. My love for food began in my mother's kitchen. I was forever changed by her passion for food and her gift for always finding room at her table.
In my mother's kitchen, fresh and seasonal ingredients weren't the latest trend, they were all I ever knew.
In my mother's kitchen, magic and memories were made.
In my mother's kitchen, I learned so much more than recipes.
My roots.
Why cooking?
I am asked this question often. My love for food began in my mother's kitchen. I was forever changed by her passion for food and her gift for always finding room at her table.
In my mother's kitchen, fresh and seasonal ingredients weren't the latest trend, they were all I ever knew.
In my mother's kitchen, magic and memories were made.
In my mother's kitchen, I learned so much more than recipes.
My roots.
my journey ...Today, you will find me exploring my love for all things in the world of food and beverage through the various consulting projects I have been working on, highlighted in more detail here. After close to 13 years, I am proud of the friendship and work I continue to do for Foodland Ontario as one of their Media Spokespersons'. For the decade, I share my passion for this industry as a part-time culinary instructor at the prestigious George Brown College, Centre for Hospitality and Culinary Arts and Humber College School of Hospitality, Recreation & Tourism, educating the next generation of chefs. I dabble in writing, providing editorial content for Huffington Post, City Bites, Edible Toronto, Dairy Farmers of Canada, and Go Barley.
But, the greatest title I ever have received has been the one of dad. I am a devoted dad, teaching our own little ones about where our food comes from and how great food tastes when we prepare it together. You will find our little crew, knee deep and dirty in the garden, harvesting the fruits of our love. ❤ |