Omar

Omar on the Hot Seat

1. What inspired you to become a chef?

Almost everyone I met in the kitchen has inspired me, right from my mom, dad, and grandparents. It made me join them to spend quality time with him. I really got inspired by Julie & Julia, and my imagination with my food knowledge created an opportunity to start cooking as a career. I was teaching myself how to cook through books, visiting my grandma’s place. I knew it was entirely out of my league, but it was so much fun! Honestly, I wanted to learn more and went to cooking school, and then everything changed!

2. What is your signature dish? What do people love about it?

Everyone loves almost all the dishes I create, but my signature dish would be Chelow kebab. It is so enriched with butter and raw egg yolk people find it so fascinating. When served it consists of fragrant, saffron-spiced rice, grilled tomatoes… my mouth’s watering while I explain! Again, if anybody cannot decide which one to order from my station, I would definitely recommend this.

3. Is there a chef you look up to? What about them inspires you the most?

The first one would be Teta Latife. Whenever I used to check out her recipes, it would always remind me of my grandma. It’s all about old and traditional recipes. She is literally endgame with all her big guns. If you wanna check her out, you can watch her live on her own cooking show ‘3A Nar Latife’. And you might know Mona Mosly, the judge of Top Chef Middle East. If this wasn’t cool enough, she’s specialized in culinary arts all way in Switzerland and has worked with almost every culinary wizard around the world. 

4. How do you describe your overall cooking philosophy?

I have always been fascinated by food – it brings balance to my life, not just my career but it tells you my identity.  I may have looked at food differently when I was younger, but now it means the future to me. Not just about Middle Eastern recipes, food is more like seasons – different cuisines in different parts of the world but that love everywhere remains the same. This cooking career may have a lot of growing pains and it also takes a lot out of you. This is for people who create and keep creating every day, challenging the pains the career gives you. They are the ones who want to share their love for food with their family and friends and also with the whole world.

5. What are your ‘3 things I wish someone told me before I became a chef’ and why?

• Long hours, less pay: When I began my career in this line, hours were long and the pay was low. It was disappointing in the beginning but guess what. If you’re a go-getter, you’ll continue to challenge and earn your way up. The chef wants to understand your level of commitment before he/she invests in your career and then guide you to success. As your career grows, hours are long but the pay gets better. 
• You’ll be friends for life: Believe me, when I say this, I still am in touch with my friends who were present at the beginning of my career. Chefs spend most of their time in restaurants than with family and this builds a life-long bond with your colleagues. 
• Your goals for your career will constantly change: When I began cooking, I wanted to work on every type of cuisine I can find. But when I knew I worked my magic on Middle Eastern cuisines, I focused on that, and look at me now!