Sunday, February 25

An Appetite Beyond the Kitchen… Interview with Executive Chef Philippe Bossert

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What’s the most unique thing about your experience with Marriott?

Ongoing training. Here, training is dynamic and nonstop; and it’s great to be always learning.

In your opinion, what is the most important thing about cooking?

The ingredients! If you don’t have good ingredients, you won’t be able to produce a good meal. I believe the difference between fast-food restaurants and fine restaurants is the quality of the ingredients and the food prepared.

Where do you get the inspiration for your recipes?

Being a cook is the simple act of loving and sharing the ingredients that were produced by farmers. Nature is rich with divine flavors. I certainly get my inspiration from the ingredients. The ingredients talk! When I see fresh good products, I can create a new recipe.

The most unique recipe you have ever prepared?

Molokhya with Ravioli and Shrimps. It was my first time to get to know molokhya here in Egypt. I found it very interesting and I wanted to add my own twist to the traditional way of cooking it.

What is the feel-good factor about Philippe Bossert’s recipes?

It’s all about the ingredients.

What is the most unique thing about your experience in Egypt?

The traffic. I’ve never seen this kind of traffic anywhere in the world!

What do you like most about Egypt?

People! People here are so friendly. I love to communicate with them.

Top feel-good moment in your career?

My experience in Djibouti.

A message for amateur chefs?

Just have the right attitude and great passion for what you are doing, and then you can do it.

Zen Island

How does it feel to have all of my dreams come true?

I will be satisfied and in a very good mood for sure.

How can you put a price tag on happiness?

You can’t do that. Happiness is priceless.

What puts a huge smile on your face?

Good food.

What life experiences do you want to have next?

I’m in Egypt now, so all I’m thinking about is improving the kitchen vision here, and creating good menus and tasty dishes.

Out and About

My Joie-De-Vivre moto is… It’s a simple one, just always be positive.

Your signature dish is… Beef Tartar.

Your favorite kitchen tool is… the pan.

If I weren’t a cook, I would be… a gardener.

Life will be happier if… people stopped talking about money.

Read the whole ‘Feel-Good’ issue online on:

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