Today we’re pleased to introduce you to Abdeljalil, a passionate chef who has set out on his path with determination. Now Chef de Cuisine at Oasis Lodges, his journey began with culinary training, followed by a progression through various positions in restaurant kitchens. He also studied people and cost management, graduating with flying colors. With over 28 years’ experience, Abdeljalil enriched his know-how through internships in various establishments, meeting along the way several Moroccan and foreign chefs who nurtured his dream of becoming part of this elite.
Culinary influences and sources:
The defining experiences that have shaped Abdeljalil’s cooking style include in-depth study of culinary basics, inspiring travels that highlight culinary flavors and techniques, and enriching cultural experiences. His sources of inspiration draw on his own culture, preferences, professional experience, traditional local cuisine, cookbooks, and judicious use of the Internet.
Among the chefs who have exerted a significant influence on his work, Abdeljalil cites French chef José Perez as the ultimate reference. In fact, he assisted him when he opened a restaurant, and he has wonderful memories of this experience.
Abdeljalil’s culinary philosophy is based on the fusion of his experience and training, while maintaining the fundamental principles of traditional cooking. He emphasizes the importance of preserving the basics while mastering creativity to achieve exceptional results.
Ingredient selection and supplier relations:
Abdeljalil pays particular attention to the seasonal selection of ingredients, even favoring vegetables from his own kitchen garden and promoting the use of organic ingredients. He maintains regular contact with his suppliers to guarantee the quality of seasonal produce and promote the local Moroccan terroir through the various culinary experiences offered at Oasis Lodges.
Signature dishes and guest interaction:
Some of Chef Abdeljalil’s dishes have found their way onto the menu of Oasis Lodges’ restaurant “La Table des Oliviers”, such as beef crisp and vegetable mille-feuille. He interacts regularly with his customers, gathering their expectations and suggestions at the end of each meal. This interaction enables him to tailor his offering to customer preferences.
The joy of sharing and growing:
For Abdeljalil, cooking goes beyond simply preparing meals. Sharing his passion, passing on his love of cooking, and seeing others enjoy his dishes are the most rewarding aspects of his job.
Highlights and tips for young chefs:
Highlights of his career include an inspiring experience with chef José Perez, which played a key role in his desire to progress. According to Abdeljalil, cooking is constantly evolving, but it’s essential to preserve the basics while evolving. To young people who wish to follow in his footsteps, he advises them to preserve the fundamentals, have a solid foundation, and keep their cool to achieve their goals.
Essential skills of a good Chef :
In conclusion, Abdeljalil stresses the importance for a chef to have a diverse range of skills, including technical mastery, exceptional creativity, effective kitchen and team management, in-depth knowledge of flavors and ingredients, and the ability to adapt to ever-changing culinary trends.
This interview with Chef Adbeljalil offers a fascinating insight into the passion and determination that drive the world of cooking, where creativity and respect for culinary basics coexist harmoniously.
KM 4, Route d’Amizmiz
Marrakech – MAROC