I met Chef Marcus during my first culinary school internship. I chose his Moroccan restaurant because I wanted to experience different flavour profiles from those in the French program, at school. I was immediately captivated by the world of spices mixtures – all freshly ground by hand, in his kitchen. After this experience, I was inspired to work in a Middle Eastern restaurant, upon graduating from school. My first full-time job was working for Chef David, at Rumi Restaurant. Under his guidance, I developed a passion for wonderful new flavour combinations using dried fruits, spices, combining and cooking vegetables in new and exciting ways. Halloumi cheese and Medjool date omelettes, Saffron squash, chickpea, mint and dried apricot tagines, and of course, the delicious fancy rice with saffron butter and cinnamon carrots and raisins! Then on to Alep Restaurant where I worked for Chef Samer. From him, I learned delicious mezze platters and salads, fluffy couscous & falafel and of course, their legendary kebab cookery!! This menu is a salute to these wonderful moments of apprenticeship with my Montreal mentors!
- Dietary Flags: