Meeting a Passionate Chef: Interview with Abdeljalil, Chef de Cuisine
We are pleased to present today Abdeljalil, a passionate chef who has worked his way through the process with determination. Now a Chef de Cuisine at Oasis Lodges, his career began with culinary training, followed by progression through different positions in restaurant kitchens. He also studied personnel and cost management, graduating successfully. With more than 28 years of experience, Abdeljalil has enriched his know-how through internships in various establishments, meeting several Moroccan and foreign chefs who have nurtured his dream to be part of this elite.
Culinary influences and sources:
The signature experiences that shaped Abdeljalil’s cooking style include in-depth studies of culinary basics, inspiring journeys highlighting culinary flavors and techniques, as well as enriching cultural experiences. Her inspiration comes from her own culture, preferences, professional experience, traditional local cuisine, cookbooks, and the wise use of the internet.
Among the leaders who have exerted a significant influence on his work, Abdeljalil cites the French leader José Perez as the ultimate reference. Indeed, he allowed him to accompany her during the opening of a restaurant and he keeps a beautiful memory.
Culinary philosophy:
Abdeljalil’s culinary philosophy is based on the fusion of his experiences and training, while maintaining the fundamental principles of traditional cooking. It emphasizes the importance of preserving the basics while mastering creativity to achieve outstanding results.
Ingredient selection and supplier relationships:
Abdeljalil pays particular attention to the seasonal selection of ingredients, even favouring vegetables from his own vegetable garden and promoting the use of organic ingredients
Ingredient selection and supplier relationships:
Abdeljalil pays particular attention to the seasonal selection of ingredients, even favouring vegetables from his own garden and promoting the use of organic ingredients. It maintains regular contact with its suppliers to guarantee the quality of seasonal products and promote local Moroccan terroir through the different culinary experiences offered at Oasis Lodges.
Signature dishes and customer interaction:
Some dishes of Chef Abdeljalil have found their place on the menu of the restaurant of Oasis Lodges «La Table des Oliviers», such as beef crispy and vegetable millet. He regularly interacts with his clients, collecting their expectations and suggestions at the end of each meal. This interaction allows the company to customize its offer according to customer preferences.
The joy of sharing and evolving:
For Abdeljalil, cooking goes beyond the simple preparation of meals. Sharing his passion, transmitting his love for cooking, and the satisfaction of seeing others enjoy his dishes are the most rewarding side of his job.
Highlights and tips for young chefs:
Highlights of his career include an inspiring experience with chef José Perez, who played a key role in his desire to progress. According to Abdeljalil, the kitchen is constantly evolving, but it is essential to preserve the basics while evolving. To young people who wish to follow his path, he advises that they should preserve the fundamentals, have a solid foundation, and keep their composure in order to achieve their goals.
Essential skills of a good Chef:
In conclusion, Abdeljalil highlights the importance of a chef having a range of varied skills, including technical mastery, exceptional creativity, effective management of the kitchen and team, an in-depth knowledge of flavors and ingredients, and an ability to adapt to changing culinary trends.
This interview with Chef Adbeljalil offers a fascinating glimpse into the passion and determination that drives the world of cooking, where creativity and respect for culinary basics coexist harmoniously.
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