Q.) Over the course of your profession, you travelled extensively. Did it have an impact on your cooking?

Chef Lukas: Absolutely. Traveling is essential to our line of work, and without it, I wouldn’t be where I am now. I enjoy traveling, usually by myself, and cuisine is always the main focus. I instantly reserve five or six restaurants whenever I visit in order to experience new concepts and viewpoints. However, copying isn’t the point—that’s boring. Sometimes the inspiration comes from the surroundings, a novel flavor combination, or even a new method on a dish. Then, suddenly, an idea is born. We develop and transform it into something unique when I bring it back to the restaurant.

Q.) What made you decide to pursue a career in cooking?

Chef Lukas: I was raised playing sports, whether it was football or ice hockey, and I dare say I was really excellent at both, just like practically everyone else in Slovakia. I started to get interested in cooking when I was about fifteen years old. This change was mostly influenced by Chef Zdeněk Pohlreich, a well-known TV personality whose programs I liked to watch. When I was first starting out in the culinary industry, he had a big impact on me.

Q.) Describe your culinary styles to us.

Chef Lukas: I consider myself fortunate to be able to accurately describe my cooking preferences and style at the age of 29. My culinary skills are based on my training in a traditional French kitchen. But the Mediterranean has always appealed to me, so naturally, the Riviera is central to my style. My inspiration and my passion for cooking come from places like the south of France, Italy, Greece, Turkey, and North Africa. Recently, both at home and at restaurants, I’ve been leaning toward cooking less meat and more fish and vegetables. My goal is to provide food that is colorful, fresh, and lively.

Q.) You have received training from numerous cooks across various nations. How did it benefit your career?

Chef Lukas: Extensively. Without mentors, we wouldn’t exist, thus it’s crucial to locate one as soon as possible, just as in any other career. Throughout my career, I’ve had the honor of working directly or indirectly with a number of outstanding chefs. Chef Pierre Gagnaire and his unique style have greatly influenced my path. In a similar vein, my style was greatly influenced by the chefs I collaborated with at Sketch, namely Chef Hervé Deville and Denis Bukin. Naturally, it has been an incredible experience to work with Chef Jonny Lake and Isa Bal to transform Trivet from a relatively new restaurant to one with two Michelin stars. It’s been incredible to watch our connection grow into a genuinely unique partnership, and I sincerely appreciate both of them. In my professional life, I owe them a lot.

Q.) Why it is more difficult to find traditional Slovak sweets at Slovakian food stores.

Chef Lukas: It’s an excellent question. We used to have a lot of distinctive specialties, but I don’t go home very much these days. The traditional customs, in my opinion, are gradually disappearing since no one is left to continue them. Additionally, international products have a big influence on food stores back home, just like they do everywhere else, and maybe the younger generation prefers them to native treats.

Q.) What challenges do you encounter in the kitchen?

Chef Lukas: No day in the kitchen is ever entirely as planned; there are always obstacles to overcome. It’s a difficult job. It’s a challenging job. I would like to think that modern kitchens are easier to work in, but we still have to deal with human nature and adhere to rigid deadlines since food needs to be prepared for lunch or dinner. Naturally, this creates pressure.

What makes us unique is how we respond to these everyday obstacles. If we get enamored with cooking in general, we will succeed. Naturally, nobody enjoys their work every day—no one can—but we are drawn to the concept of our sector, and that enthusiasm is what keeps us going every day.

Q.) What was the most difficult dish you have ever prepared?

Chef Lukas: It had to be France. We were required to make Lièvre à la Royale (hare à la royale), a classic that is a mainstay of French cuisine, in my third week of study. It was really difficult, and I had never done anything like it before. After the chef demonstrated it for me once, it was my turn. I had no idea what I was doing. It was astounding to see the entire animal, still in its skin, before it was turned into that famous meal. Cleaning the animal, deboning, creating the farce, and wrapping, marinating, cooking, and— above all— making the blood sauce were all steps in the procedure. Without a doubt, it was the most intricate dish I have ever prepared. It takes four to five days to complete the entire process. I’ve never cooked it again, but it was a memorable experience that I recall vividly to this day.

Q.) What guidance would you offer someone aspiring to work as a chef?

Chef Lukas: It’s a really good question, and I believe that everyone would have a different response. I would advise you to spend some time learning about the aspects of cooking that you find most enjoyable. We’re fortunate to have a wide range of opportunities in this industry. It’s quite acceptable that not everyone enjoys working with three-Michelin-starred cuisine. If that’s not your thing, you can work in catering, fast food, a restaurant, and a lot of other places.

I would advise you to identify your true passion, be honest with yourself about it, and look for a mentor or two. Take in as much information as you can from them; watch, imitate, and modify what suits you. At the same time, embrace a small amount of healthy ego and don’t be scared to be who you are. If you remain loyal to your passion, you will succeed.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Chef Thyago Rocha (Instagram A/c: chefthyagorocha ), who was born in Curitiba, Paraná estate, Brazil, earned his degree in physiotherapy in 2007. Against all reason, he chose to enroll in a gastronomy course rather than pursue a career in health. He went to the Centro Europeu School in Parana state’s Curitiba. Years later, he made the decision to focus only on his career as a chef and give up all other occupations. He then relocated to Europe, where he worked in fields unrelated to gastronomy.

After that, he relocated to Italy and enrolled in Università dei Sapori in Perugia, Italy, where he studied gastronomy. He returned to Brazil after 11 years in Europe, where he taught gastronomy. A year later, he was given the chance to relocate to Australia, where his gastronomy abilities flourished. He gained an understanding of the potential that exists between traditional European cuisine and the Asian influences that are prevalent in this country. He went back to Brazil, where he started making fresh pasta and worked as an executive chef for hotels and companies. He became a university professor after earning his postgraduate degree in gastronomy business at Unicesumar.

Q.) Please describe your experience with the MasterChef contest.

Chef Thyago: In my life, the MasterChef experience was something special. While constructing a restaurant, I recognized a chance to draw attention to the project. I applied, taking the chance, and got accepted. I had a lot of employment and advertising prospects as a result of taking part in the TV show.

Q.) Why did you decide to become a chef instead of a physiotherapist?

Chef Thyago: I was dissatisfied with that job and thought that working in gastronomy would allow me to employ almost all of the senses of human perception in a lot more creative and exciting industry.

Q.) Why did you decide to become a gastronomy professor at a university?

Chef Thyago: I’ve always been involved in teaching. I earned my black belt in Aikido at a very young age and started instructing both civilians and police officers in this martial art. I therefore have a very strong tendency to share knowledge rather than retain it, which is why teaching gastronomy at a university came effortlessly to me.

Q.) How is the gastronomy of food being altered by technology?

Chef Thyago: Technology has long been used in kitchens, and I believe it should be investigated to make cooking easier for chefs. I strongly support kitchen robots, thermo circulators, smart ovens, and similar devices.

Q.) How did modern Brazilian cuisine evolve from traditional Brazilian cuisine?

Chef Thyago: Brazilian cuisine is alive, dynamic, and ever-evolving, yet it retains its essence, love, and richness of colors, flavors, textures, and accents. I’m not sure if evolution is the best word to describe it. Since we no longer use lard, I don’t think the rice our grandmothers made with it has changed. But that’s just my opinion, and it’s a really concise statement on such a broad and complex topic.

Q.) You traveled to other countries and developed your culinary abilities. How did it advance your career?

Chef Thyago: My personal perspective became less important when I realized that we needed to adjust to the nation’s tastes. I also started to learn more about the satisfaction that the client seeks when he takes his family out to dinner. When it comes to impressing the client, Portuguese incredulity about other cuisines, French subtle arrogance, and Italian intransigence are all out of date. Therefore, I think that advancing in your job is about knowing what your customers actually need and being able to adjust to the situations that let you do so.

Q.) Any advice for aspiring chefs?

Chef Thyago: Run away while there’s still time! Hahaha, I’m just kidding.

You must be a cook in order to be a chef. Not all cooks are chefs, but all chefs are cooks. A fantastic company is waiting for you if you intend to attend college. A hotel or restaurant would be the ideal place for you to work as a chef. I advise always pursuing additional credentials in order to raise the standard of the already taxing profession, which requires us to invest three years of our physical lives for every year of employment.

Therefore, nothing is more equitable than receiving compensation that is more commensurate with your qualifications.

To wrap up the discussion, Chef Thyago is currently situated in Perth, Western Australia, and collaborates with Chris Taylor, one of the nation’s most recognizable chefs and the CEO of a chain of restaurants. As a result, if you, dear reader, are passing through Perth on your way, you may meet Chef Thyago Rocha by going to the Tucci restaurant, which is situated in a special area south of the Swan River and offers delicious Italian food as you sip your drink with a view of the river.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

As the aromas of traditional Punjabi dishes filled the air, the skilled chefs served up a lavish feast for the ship’s crew and distinguished guests, including members of the National Hindu Students’ Forum. Guests enjoyed a variety of dishes, including the nutritious Village Tarka Daal, a vegan homemade yellow lentil dish, and Amritsari Chole, the famous vegan chickpea curry from Amritsar. Accompanying these flavourful curries were Kulcha Naan, freshly baked with spiced onions, showcasing the rich culinary heritage of Punjab.

This top-grade meal formed the centrepiece of the Navratri celebration, a festival that honours the victory of good over evil and the empowerment of divine feminine energy, spanning nine nights and ten days. The vibrant atmosphere was further enhanced by Garbha dance and music, along with Aarti prayers, led by the National Hindu Students’ Forum.

“This collaboration not only highlights the rich culinary traditions of India but also fosters a sense of community among the crew and guests,” said a spokesperson from the Royal Navy’s Race Diversity Network. “We are proud to celebrate diversity in such a meaningful way.”

For the chefs from Punjab Restaurant, the experience offered invaluable insights into life in the Royal Navy, showcasing the dedication and skills of naval chefs who prepare quality meals for hundreds of sailors three times a day. HMS Queen Elizabeth is fully crewed and operates four galleys staffed by nearly 70 chefs and galley assistants, who stock food for 1,600 people to last more than six weeks. The on-board bakery can produce up to 1,000 loaves of bread daily, while the pantry and fridges typically store impressive quantities, including 66,000 sausages, 28,800 rashes of bacon, 12,000 tins of beans, and 64,800 eggs.

The event also provided HMS Queen Elizabeth’s galley team with the rare opportunity to learn from seasoned chefs, enhancing their knowledge of traditional South Asian cooking techniques. Notably, ‘curry night’ is a beloved staple on the weekly menu across Royal Navy warships.

Amrit S Maan OBE, Managing Director of Punjab Restaurant, stated: “It is an honour to cook aboard the flagship carrier. This is a brilliant opportunity for collaboration between Punjab and the Royal Navy, serving traditional Punjabi Indian dishes with pride.”

Punjab Restaurant, established in 1946 by Sardar Gurbachan Singh Maan, holds the distinction of being the first and oldest Punjabi and North Indian restaurant in the United Kingdom. Now owned by the fourth generation, it has become an iconic feature of Covent Garden, serving traditional Punjabi cuisine to locals, business-people, students, and tourists alike since 1951. Amrit, a representative from the restaurant, spoke about its rich history, emphasising its role in bringing authentic Punjabi flavours to a diverse audience.

The celebration of Navratri aboard HMS Queen Elizabeth exemplifies the Royal Navy’s commitment to inclusivity and diversity, ensuring that all service members can partake in cultural festivities that enrich their experiences.

She posted all of the tried-and-true recipes on social media along with notes on her experience. Subsequently, she began receiving a lot of inquiries and support, and she came to the realization that many other home bakers faced same challenges. In order to minimize or completely eradicate failures and mistakes in home baking, she wished to share her knowledge and experiences with other bakers. She knows how painful it may be to have repeated failures because she is a self-taught baker.

Q.) Where do you seek out ideas and inspiration?

Chef Chiew: I read a variety of sources for inspiration. For my followers, I usually have to test and adjust recipes to make a sourdough version.

Q.) Why did you decide to become a chef instead of a mechanical engineer?

Chef Chiew: My resignation from my profession was a logical next step. Eventually, I discovered that baking is a science as well as a lot of pleasure. This made my engineering mind start debugging any baking-related issue I ran upon.

Q.) What would you say about your style of baking?

Chef Chiew: I am a sourdough baker, but I also bake yeasted bread. However, in general, I prefer to bake everything naturally. In all of my baked goods, I try to avoid using additives and colors as much as possible.

Q.) Malaysian restaurants showcase the variety of the nation’s cultures. What are your thoughts on the matter?

Chef Chiew: Since our nation is multi-ethnic, the influences of various ethnic groups have long been incorporated into our regional cuisine by our hospitable and accepting society.  Malaysian cuisine is distinct due to its varied flavors and rich cultural legacy. Because of this, it’s a culinary feast that also showcases Malaysia’s diverse identity.

Q.) Which flavors characterize Malaysian food the most?

Chef Chiew: Malaysian cuisine is widely recognized for its robust and piquant taste profile.

Q.) Is bread made with sourdough healthy? Why should one choose sourdough bread?

Chef Chiew: With LAB present in the form of prebiotic food, consuming sourdough bread facilitates improved food digestion, increases nutritional absorption of minerals and vitamins, and enhances gut health.

Q.) Tell us a little bit about your book, “Autumn Baking.”

Chef Chiew: I released a bilingual book about sourdough in both Chinese and English in 2019. My sourdough book was a top ten best-selling (in the nonfiction section) in Malaysia’s major bookshop several times. I actually conducted all of the photo shoots for my book in addition to writing and testing the recipe. Almost half of the book’s pages are devoted to stunning images, which are lovely to look at. I have 31 sourdough recipes in my book.

Q.) What baking advice would you give to an aspiring chef?

Chef Chiew: It is never too late to begin anything in life. Simply be persistent and hold onto your passion.

By: Rida Khan (Aviation Author)

Instagram Account: aviationauthor.ridakhan

ARTA 2024 is Powered by Work Permit Cloud, with ChefOnline as the Strategic Partner, Guavapay, Super Pollo, and Cobra Beer as Associate Sponsors, Madhus as Catering Partner, and Wheels to Heal as Charity Partner. ARTA 2024 is also proudly supported by Cambridge Regional College, Khorshid Rice, Squire Mile Insurance, and Lexpert Solicitors.

Cambridge Regional College, in partnership with ARTA and Chef Online, is launching a specialized training program in January 2025 to upskill chefs in the Indian and Bangladeshi communities. The program will incorporate modern culinary trends to develop current and future professionals.

Graham Taylor, Chef Director at Cambridge Regional College, expressed enthusiasm for the initiative, having supported the ARTA cook-off since 2018. “We’ve seen remarkable dedication and talent, and it’s exciting to help shape the future of this vibrant industry,” he said.

The program is designed to meet the specific needs of chefs in the Asian catering sector, focusing on high-quality training and development.

Among the award categories set to recognise the UK’s top Asian restaurants and takeaways; from Regional Restaurants of the Year to Newcomer of the Year, is the National Chef of the Year award.

Finalists for the National Chef of the Year have to battle it out at ARTA’s cook-off competition on Monday, 16th September 2024, where restaurants’ chefs prepare their finest dishes for a panel of judges. The contenders for the national qualifiers were selected based on nominations by customers from across the UK, including over 900,000 customers from ARTA’s strategic partner ChefOnline.

ARTA 2024 National Chef of the Year Finalists:

• Raj Bari, Bristol
• The Vine Indian Cuisine, Sheffield
• Colombo Kitchen, Surrey
• Raj Kitchen Pure Indian Cuisine, Swansea
• Tamarind Indian Restaurant, Isle of Wight
• Jilani, Sudbury, Suffolk
• Imli Restaurant, Heywood, Rochdale
• The Coriander, Essex
• Abbots Tandoori, Watford
• The Empress, East London
• The Spice Lounge, Rushden, Northampton
• Nway Oo Pokhara, North London
• Ayo Gorkhali, Stafford
• Gurkha Fire, Chatham

Q.) Please share your achievements.

Chef Paco: During my career, I have received numerous major prizes, including NOOR, three Michelin stars, three Repsol Suns (gastronomic list for Spain), and recognition in world lists as OAD & the Best Chef awards. As a chef, I was also honored with the Prix au Chef de l’Avenir 2023. The commitment and diligence of my entire team is reflected in these accolades. Furthermore, NOOR has received recognition for its creative method of re-creating the golden age of Al-Andalus, which has raised the standard and established a distinct benchmark in the culinary industry. Since Paola Gualandi, head chef of Grupo Paco Morales’ joined the team in recent years, we have opened projects across the globe, including Dubai and Athens, where we are expanding NOOR’s creative universe. This has allowed us to take a decisive step into the global arena.

Q.) What are your thoughts on being one of today’s leading chefs?

Chef Paco: It is, of course, a big honor and a significant duty. Being acknowledged as a top chef entails celebrating and protecting our rich culinary history while continuously pushing boundaries of culinary innovation. I am inspired and passionate about my profession because of these two missions. I think that we, as chefs, have the ability to shape food culture. Being able to freely express our distinct culinary vision and receiving daily reservations at our restaurants, from diners who come to NOOR or any of our spaces to immerse themselves in this very personal “a thousand and one nights” dream, is an invaluable blessing.

Q.) Give us some more details about your restaurant “NOOR.” What sort of experience may visitors anticipate?

Chef Paco: We at NOOR provide a distinctive dining experience that takes guests to a bygone era with the flavors of Al-Andalus. Our menu is painstakingly designed to showcase the tastes and methods of many historical eras, from the Caliphate of Córdoba to the Nasrid dynasty. Our dishes, which are presented in a modern manner, blend superb flavors, harmony, creative presentation, and a captivating atmosphere that honors the diversity of our region’s culture. Every year, we take great care to meticulously craft and develop a brand-new menu that reflects a certain historical era for each season. The moment a diner enters NOOR, they gracefully enter a space-time adventure that enthralls them and makes them completely forget about the outside world.

Q.) How does your restaurant stand out from others of its kind?

Chef Paco: NOOR distinguishes itself with its inventive approach to creating from the past to the present and its commitment to historical culinary studies. We have a strong commitment to exploring and reviving traditional recipes and methods, which we subsequently modernize. We stand out from other restaurants with our distinct cultural approach, which offers a pleasurable and educational dining experience. I believe that all restaurants operating at our level have a unique proposition and, as the definition of the third Michelin star say, ‘worth a special journey.’ But in our case, we also offer this time capsule effect that we open each night to share with our customers. And I believe that is absolutely what sets NOOR apart.

Q.) Do you have a favorite Spanish meal that you believe should be known to everyone?

Chef Paco: The cold tomato soup from Córdoba known as “salmorejo” is one of my favorite Spanish foods. Made with ripe tomatoes, bread, olive oil, and garlic, it is a simple yet wonderfully tasty dish. Its rich flavor and simplicity make it the ideal exemplar of our culinary heritage. It’s a dish that should be known and enjoyed by all, as it perfectly captures the spirit of Andalusian cuisine.

Q.) What do you think this profession’s future holds?

Chef Paco: The culinary industry has a very promising future. I think there will be a persistent focus on local sourcing, sustainability, and the resurgence of traditional techniques and ingredients. Technology will be important as well, providing new instruments and techniques for efficient and creative cooking. Chefs will put more of an emphasis on crafting memorable dining experiences that tell a tale, engage patrons more deeply, and advance sustainability and wellbeing.

Q.) Could you please give a brief description of Andalusian cuisine?

Chef Paco: Rich and varied, Andalusian cuisine is distinguished by the use of premium, fresh ingredients including seafood, olive oil, and a wide range of vegetables. It draws inspiration from Moorish, Jewish, and Christian culinary traditions, all of which have a strong historical influence on the cuisine. The meal is well-known for its vivid colors, strong flavors, and dishes like tortillas de camarones, gazpacho, and salmorejo—not to mention the variety of ways this region prepares seafood. It highlights harmony and simplicity, letting the foods’ inherent flavors comes through.

Q.) You have established a new restaurant in Dubai; could you tell us a little bit about it?

Chef Paco: Yes, I’m really looking forward to this new endeavor in Dubai. Restaurant QABU by Paco Morales has been open since February 2024 in one of Dubai’s top hotels and recently included in the Dubai’s Michelin guide. QABU reflects NOOR’s philosophy by introducing the essence of Al-Andalus cuisine to a receptive and undoubtedly highly connected audience, particularly with this culture. It’s an incredible honor and personal challenge to work in a place like Dubai, where the majority of the world’s top chefs are currently based and working on incredible projects.

Q.) Any guidance for the aspiring chef?

Chef Paco: I advise prospective chefs to have a strong sense of passion and dedication. Always respect the ingredients and customs, and never stop learning and exploring. Being creative, working hard, and having a strong appreciation for the culinary arts are all necessary for success in this profession. Stay true to your goals and never stop aiming for excellence.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Afternoon tea itself is a quintessential British custom that typically takes place between lunch and dinner, and includes a delightful spread of tea, sandwiches, scones, and cakes.

The tradition of Afternoon Tea is attributed to Anna, the 7th Duchess of Bedford, who is said to have complained of “having that sinking feeling” during the late afternoon. The solution was a pot a tea and a light snack, taken privately at first, then inviting friends to join her, until all fashionable society was sipping tea and nibbling sandwiches in the middle of the afternoon.

Afternoon Tea Week is a perfect excuse to celebrate this cherished British tradition and experience the elegance and charm associated with Afternoon Tea, with friends and family of all ages.

Hotels and restaurants will be offering discounts on their Afternoon Tea experience and many charities run fundraising and community events during Afternoon Tea Week.

Visit AfternoonTeaWeek.co.uk for details of exclusive promotions, competitions and special events.

Q.) Are these hand-painted chocolates simple to make?

Chef Valeria:  Making chocolate confections by hand is a labor of love and definitely not a simple undertaking. It calls for dexterity, accuracy, and a thorough comprehension of both creative methods and the tempering of chocolate. The technical components of designing chocolate collections are, on the one hand, pure science. These collections are the result of several physical and chemical processes that must be carefully taken into account. Critical thinking and attention to detail are also very helpful in my line of work. However, there is also the aesthetic aspect to consider. It is essential to create a chocolate selection that genuinely makes the clients happy. An actual example would be to utilize white chocolate with white coloring if the finished product is required to have a white background. The white colorant, titanium dioxide, is prohibited for usage in a number of nations worldwide, and it turns out that not all consumers enjoy white chocolate—rather, they prefer milk chocolate. For each collection, it is therefore essential to strike a balance between the color, its intensity, and the distinctive production method.

Q.) Every chocolate confection you’ve made appears to be an exquisite work of art. What gives you inspiration?

Chef Valeria: I was exposed to a wide range of artistic influences at an early age, including painting, design, and fine craftsmanship. I always made it a point to attend both big and small museums and galleries when I traveled to different places. I eventually started to see chocolate as a medium for artistic expression as well as a treat. Since even the most erratic thing can include aesthetics, why shouldn’t that object be chocolate? Not only must art be attractive, but it must also be unified and harmonious in my opinion. This is a concept I have applied to the realm of chocolate crafts. I want to make collections in my work that are visually appealing as well as pleasing to the taste receptors.

● Painting (both classical and contemporary), color, form, composition: All of these transport me to a realm of concepts and feelings, providing me with ideas for my own endeavors.

● Architecture: Embodies the harmony between rationality and beauty. No matter the era or style, every architectural masterpiece combines artistic intent with engineering thought. Modern minimalist buildings, baroque palaces, and gothic cathedrals all teach us to value the elements and structure that give the world we live in its singular form.

● Interior design: The arrangement of décor and the selection of fabrics and textures in an environment may all be sources of inspiration.

● Authentic crafts: Ceramics, carpets, wood carving. Every handcrafted object embodies the artist’s skill and effort, as well as their inherited worldview.

Q.) What crucial considerations are made for taste, look, and texture when making chocolate, in your opinion?

Chef Valeria: One of the most difficult problems faced by confectioners and chocolatiers is figuring out how to integrate taste and aesthetics in chocolate products. Of course, first and foremost, chocolate must be delicious. Making a good impression on the customer is one of my top goals, therefore it might be challenging because not all chocolate is appropriate for every collection (For instance, using dark chocolate to make a collection of light-colored items is technically difficult). To eventually produce a collection where appearance and taste coexist together, constant experimentation and balance-seeking are required.

Q.) There are numerous health benefits that chocolate offers. Which components would you normally avoid using and which would you use regularly to assure the health benefits?

Chef Valeria:  Without a doubt, only the best components are used in our production: expert-grade French, Belgian, and Swiss chocolate; French frozen purées; the best cream; butter; etc. Preservatives are not added by us, which, on the one hand, drastically shortens the finished chocolate goods’ shelf life when compared to factory manufacture. However, it also guarantees exceptional flavor and health advantages.

Q.) Every chocolate you make has a specific theme. Why?

Chef Valeria:  Each chocolate has a deeper meaning and relationship because of its themes. They enable me to narrate a tale, arouse feelings, and provide viewers of my works a richer, more immersive experience. A topic gives my work an additional level of relevance, regardless matter whether it is influenced by the seasons, cultures, or my own recollections. I’ve always been drawn to a variety of painting styles, including hand painted Chinese painting, Russian folk art (Gzhel), and other classic works of art from many global cultures. An artistic object must first capture my attention. Examples of such objects include an old wooden board featuring Petrykivka painting, a photograph of a tray decorated with a Zhostovo painting, or an antique hand-painted Chinese vase. So far, the Gzhel collection is unquestionably the best. After it was posted on social media more than two years ago, people are still expressing a strong desire to buy this specific collection, leaving comments and displaying a great deal of curiosity.

Q.) More than a chef, you are an artist. What are your thoughts on the matter?

Chef Valeria: Yes, I view a fusion of the culinary and visual arts in my work. Every chocolate creation I make is like a canvas onto which I paint my artistic and flavor combinations to create something special and unforgettable. As an artist, my mission is to craft chocolate pieces that arouse emotions and tantalize the senses in addition to pleasing the palate, making each bite a multisensory experience.

Q.) What distinguishing feature sets your chocolate apart from the others?

Chef Valeria:  My chocolate is unique because it is hand-painted with precision, combines a variety of techniques and designs, and has distinct flavors. Each piece is meticulously created with care, paying close attention to every little detail to make them unique in both appearance and flavor. I also aim for sustainability and excellence, thus using products that are of the highest caliber and ethical origin distinguishes my recipes.

Q.) Any advice for the upcoming chefs.

Chef Valeria: To future chefs, I would advise: never stop learning and experimenting. The culinary industry is large and dynamic. Stay curious, be patient, and most importantly, let your passion guide you. Take note of the quality of your ingredients and don’t be scared to experiment with different flavors. In conclusion, keep in mind that every error presents a chance for growth; seize the chance to learn from it and keep honing your skills.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Q.) What inspired you to study medieval Arabic cooking and write books about it?

Professor Daniel:  It developed from my interest in Islamic medicine, which emphasizes the importance of food, and my studies on aphrodisiacs (The Sultan’s Sex Potions, 2014). Of course, it’s also a really fascinating topic! Lastly, I would describe myself as a lifelong “foodie” who has always held the view that food can tell us a lot about people and their cultures.

Q.) What intriguing aspect of cuisine in the era of medieval times do you find appealing?

Professor Daniel:  So many of them! The thing that probably always astounds me is how they are able to create extremely complicated dishes that are even difficult to prepare with today’s technology. Additionally, they placed a great deal of importance on presentation, as was humour; An instance that mixes the two is when they created dishes like “eggless omelets,” using chickpeas to make an impressive dish that would deceive and impress the diner.

Q.) Do you think there are still undiscovered cookery books from the period?

Professor Daniel:   Certainly. Actually, I had the good fortune to come upon a cookbook compilation. The manuscript is really intriguing because it distinctly depicts a cuisine from the eighth or ninth century, which is the earliest time. I am currently working on the edition and English translation of the text, which will be published in the near future.

Q.) What distinctions did you see between cooking in the medieval era and the present era?

Professor Daniel:  It’s a mixed picture to be honest. On the one hand, there are quite a few things that have survived from the Middle Ages, such as Qatayef (stuffed crepes), Muhallabiyya (a kind of pudding), Mulukhiyya, Couscous, Zalabiyya (fritters) and Msemmen (Moroccan bread) – to name but a few. In other cases, the dish has the same name but with different ingredients or preparation: for instance, the medieval pomegranate stew – usually made with chicken — known as Rummaniyya (the ancestor of the modern Persian Fesenjān) is today made with vegetables, lentils particularly. On the other side, it is unfortunate that many of the period’s iconic meals have vanished, particularly the many stews that they enjoyed at the time. The most notable distinction is the absence of ingredients associated with the so-called ‘Columbian exchange’, such as potatoes, tomatoes, chilies, and so on. However, the cuisine was so varied and interesting that you won’t miss them, I assure you!

Q.) Is it hard to make Arabic foods from medieval times? How would you go about it?

Professor Daniel:  The most challenging aspect is that the majorities of the recipes lack exact measurements or even mention how many people they are intended for! As a result, a lot of trial and error is involved. However, it becomes simpler with time—I’ve been recreating hundreds of dishes for almost fifteen years.

Q.) How do you feel about winning so many accolades?

Professor Daniel:  It makes me feel humbled and proud, but most all, I want to do my small share to spread awareness of this amazing culinary legacy.

Q.) What obstacles did you have to overcome in order to gather information for your study on medieval cooking?

Professor Daniel:  In addition to the previously noted problems with the recipes’ lack of measures, several of the sources are only available in manuscript form, which is not always convenient.

Q.) Which Arabic dish—Medieval or Modern—do you prefer?

Professor Daniel:  This is a fascinating question that I am asked quite often, as you can probably understand! My all-time favorite dish from the medieval age would be Judhaba, which is essentially a drip pudding made with roasted chicken served over cake. My ideal dessert would be Qahiriyya, or marzipan doughnuts, which have been a favorite treat in many regions for ages due to their deliciousness. The Moroccan lamb and prune tajine is definitely my choice if I had to pick one from the present era.  

Q.) Do you believe that the foundation of modern cooking was laid by medieval cooking?

Professor Daniel:  I’d rather think of it in terms of how much we can learn from medieval cooking today. For instance, the use of fresh ingredients, the fact that they did not let anything go to waste – it was a very sustainable way of approaching food. Something I believe we can learn a lot from.  

By: Rida Khan ( Aviation Author)

Instagram A/c: aviationauthor.ridakhan