On the third day, I arrived a bit late because of traffic. It was really exasperating. Our first guest was to be Chef Karim Haidar, apparently he stormed out of the stand because he was not satisfied with the organization. I never got to meet him !!! I was disappointed because I would have liked to hear about his stories concerning the introduction of Lebanese foods and flavors in Parisian restaurants. Maybe one day!
The day was not a total disappointment, on the contrary. I met a lovely woman, who is a US-trained chef. Her name is Reem Azoury. She owns a small restaurant in Washington DC. She presented the audience with a conference based on adapting Lebanese Cuisine to International Tastes, mostly American. The presentation was really interesting and made a lot of sense. It brought me back to our family restaurant and how we introduced Lebanese flavors to South Florida. I've asked Reem to send me a copy of her presentation. I will post the highlights when I get it.
The day was not a total disappointment, on the contrary. I met a lovely woman, who is a US-trained chef. Her name is Reem Azoury. She owns a small restaurant in Washington DC. She presented the audience with a conference based on adapting Lebanese Cuisine to International Tastes, mostly American. The presentation was really interesting and made a lot of sense. It brought me back to our family restaurant and how we introduced Lebanese flavors to South Florida. I've asked Reem to send me a copy of her presentation. I will post the highlights when I get it.
