What can you tell us about your culinary journey?
I have been working for a long time, seeking to perfect my craft. I am passionate about what I do and never and always try to work harder in order to better myself.
How has your Lebanese heritage impacted your craft?
My desserts are inspired by my mother; she is a great cook and used to prepare a different dessert every day, each better than the other. I’ve learned the technique of baking from her.
What defines a great pastry chef?
Passion guides a chef; the more passion there is, the better the chef has the better he is. A good sense of organization is also important. My motto in life is to be strong and passionate.
Do you have any future plans you can share with us?
I am currently opening three concepts in Mexico. I have so many plans, and I will keep working passionately, waking up every day motivated to do my best, as I consider being a pastry chef more of a hobby than a job.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
