Private Chef Farid Montréal, QC, Canada

MiddleEasterNer for all times

I cook Mediterranean food coming from my home country and countries surrounded by a la façon Italian (al dente) to preserve taste of ingredients and flavour, Greek but with (stir -fry techniques, air fry to steam cooked to grilled) depending upon how everyone functions. (I add external influences when needed).

The first time I got my cooking flair from was my mom’s kitchen when she was making sweets, but I have not yet done any, the second time was at a Greek Orthodox monastery in Lebanon where I was helping the monks do their meals when I was struck with lightning bolt in my mind, and I did the Greek eggplants recipes where we dry them sprinkle them with flour and salt then stir fry them… I began my journey at cooking, watching TV programs such as Nigelissima, Jamie Oliver, a taste of Italy… my first official dish was stir fried ribs marinated and Indian rice, then the usual breakfast eggs with mushrooms and red onions…

Eastern Europe, Europe, French, Fusion, Greek, Health