Chef's cut | Food Heritage Foundation

International chefs cooking Lebanese with local ladies

It is always a pleasure to have them back!

The chefs are back to Lebanon for a professional culinary seminar at Le Cordon Bleu which opened recently in Tabarja – Jounieh. The four-week seminar, during July-August 2017, not only included classes with professional chefs but also cooking sessions with local people.

Learning Ain Zebdeh’s specialty: potato kebbeh

Noha’s sister grilling the potato kebbeh

The collaboration between FHF and the Chefs’ Cut continues for the third year: Chefs from around the globe participated in two cooking sessions with hosts on darb el karam – Food Heritage Trail in the West Bekaa, and harvested seasonal fruits with a local farmer from the Shouf trail.

The experience was fun as always, and the hosts were happy to receive the guests – in their houses this time! – and share valuable information about their local cuisine and ingredients!

The chefs are back!

*Making vegan chard kebbeh, an Armenian specialty with Araksi*

For the second time, the Food Heritage Foundation participate in the Chef’s Cut culinary seminar that took place in March 2016, by providing cooking sessions to a group of foodies from around the globe.

Traditional Armenian lunch with Araksi: itch, vegan chard kebbeh, burani and ashta harissa

Making cheese maamoul with Nisrine from Latakia

“Kaak Khamis” are traditionally prepared on Holy Thursday to commemorate the dead

Halima from Arsal cooking the “kebbeh summakiya”

Chard kebbeh is a traditional Armenian recipe prepared during Lent season

Four cooking sessions were organized, three at the foundation’s community kitchen Akleh and one at the apartment kitchen of the visitors in Beirut. Armenian, Syrian and – of course – Lebanese food were on the menu. These cooking sessions were an opportunity to the foundation’s lady cooks to prepare delicious recipes representing their region, explain about the ingredients and tell the story of each plate.