Zurulink Africa Magazine (ZAM): Tell us about your cooking philosophy and training?
Chef, Hilal Kaafarani (HK): My mantra is, “take the food seriously, but don't take yourself
too seriously.” I am a creator and main goal is to bring flavor, smiles and memories to the
many people who come here. For me, food has progressed beyond just a requirement to
survive, and its all about the pleasure of consumption. I just try and remember that the point
of cooking, the reason why we think about flavor and texture and history and culture, is to
bring people together to enjoy themselves. I aspire to be unique, constantly learning and
trying out new ideas in culinary experience. I want to create a place where everybody feels
welcome, like they're part of our family. And that includes students from all over the world.
ZAM: You are anything but a regular chef. What inspired you to go to culinary school
and become a chef?
HK: I was born and raised in a family of chefs – a family with wealth of knowledge in
culinary. This affiliation, I believe played a big role in growing my gastronomic interest at a
tender age. As a kid, I remember being utterly intrigued by the idea of food — not in the
sense of eating it but cooking and preparing it for others. I decide to horn these skills in
culinary school. There are lots of skills, the history of culinary arts to learn, practical training
on learning traditional dishes, plating techniques, etc that were very useful for furthering my
experience out in the real world.
ZAM: Where have you previously worked? And what are some of your career
highlights?
HK: I have had an opportunity to work with over ten hotel brands globally. Most recently
before joining Accor Hospitality, I worked with Aleph Hospitality covering Africa and Middle
East. I have been fortunate to be the Winner of iconic Horeca Awards in 2012, 2014 and
2017 respectively across Asia, Europe, and Africa.
ZAM: As you look back on your career, what made you such a success?
HK: Persistence and constant improvement. I started my career as a junior chef, I worked
my way up through the various sections of the kitchen, learning and observing, until I
became a professional Lebanese Chef. My curiosity led me to work in international kitchens
where I explored other cuisines including Italian, French, Moroccan and the Arabian Gulf. I
also started participating in international culinary competitions and I was delighted to
acknowledged through awards over the years in Lebanon, Paris, and the Gulf.
ZAM: It’s a different culture, and a different scenery. What have you learned from
working in countries across Africa? What’s your favourite market?
HK: I have worked in eight different countries in Africa, from north to south, to east and west.
One thing is for sure, Africa is unique and it’s undebatable that each country in Africa has
something unique to offer in true fashion of African hospitality. The people are friendly, the
climate is warm and the food spicy. I have gained a lot of experience in understanding
African Cuisine and had a chance to interact with different cultures.
ZAM: What are some of the global hospitality trends you see happening in Africa?
HK: Hospitality and tourism industry is very competitive industry. Various trends are in
priority now and as players in the African hospitality scene, we have to focus on them to
reflect the personality of hotel. Some of the trends I have observed currently is changing
pattern of travellers with an upsurge in younger travellers. They are health conscious and
want to indulge in local cuisine. They also focus on aspects such as the sustainable
practices that the hotel ascribes to. We might see some more trend changes still in near
future. However, no matter what's the change, we must continue to focus more on consumer
behaviour, technology, and sustainability.
ZAM: What’s the most satisfying part of what you do?
HK: Proficiency. Having a job that allows you to use the skills you're most confident and
proficient in can be fulfilling knowing that you can complete your work with your best abilities.
My career in culinary arts has accorded me the opportunity to further develop my skills and
continuously improve. My confidence in my work has guided me to the success I have
attained today.
ZAM: How would you describe your approach to food? What lies at the heart of your
cooking?
HK: There’s cooking, and then there’s cooking with passion, creativity, and love. That is my
approach to food. I am deeply enthusiastic about the relationship between food, eating, and
cooking and firmly believe that the energy you put into a recipe is just as important as the
ingredients you use. I always feel excited to taste and fall in love with my food after trying a
new recipe.
ZAM: They say luxury is crafted. How true is this statement considering your
illustrious career in hospitality?
HK: In my experience, what defines a hospitality experience is that luxury that a hotel
accords. It’s a concept that’s hard to define, as it encompasses many elements that uniquely
come together to create a unique experience for every guest – the "soul". It’s a result of
history and heritage and other tangible elements such as the location, the people – the
creator, their vision, the clientele – past and present, and employees – plus many other
intangibles. These are things that cannot be created overnight, but as in all things luxury, it
takes time. It is a craft.
ZAM: What advice would you give to someone with aspirations of becoming a
professional chef?
HK: Take time and energy to learn the basics. Be disciplined and enthusiastic about your
work. Gain experience working under people who can inspire you and help to develop your
talent. Also, use your creativity and love of food to create delicious dishes.
ZAM: Who is your inspiration when it comes to culinary creations?
HK: As explained earlier, I was born in a family of chefs. This was my initial inspiration. But
out of all of them it’s the people I’ve met and my travels around the globe throughout my life
that have taught me not just how to cook but about life and experiences that make each dish
wonderful. My confidence in the guest’s satisfactions is my greatest drive.
