Getting to know Rabih Shouman:
How did it all begin?
When I was a child, I used to enjoy helping my mother in the kitchen. She noticed my interest in cooking and my sense of taste, as she used to ask for my opinion when preparing meals. Since then, I have been fascinated by the culinary arts, and I got my first job in the kitchen when I was just 14 years old.
I subsequently rose through the ranks and worked at several restaurants and five-star hotels. I also had the opportunity to cook on television and appeared in shows on various channels, including Orbit TV, and published articles in well-known magazines, such as Rotana magazine.
When did you realize that you wanted to become a chef?
I realized that cooking is an art and a way to transmit culture. It was something that resonated with me. Soon after I started my journey in the culinary field, I learned that there is no limit to how creative you can be as a chef.
What has been your greatest source of inspiration?
My mother has been my greatest source of inspiration. She has nurtured my love for cooking because she prepares meals with such passion. I remember when my mom even allowed me to make umm Ali and amend the recipe by adding knotty figs instead of sugar.
If you had to pick the proudest moment in your career, which one would it be?
Cooking for celebrities has been a great highlight. I’ve had the pleasure of preparing meals for artists like Nancy Ajram and Elissa.
What are your plans and ambitions for 2023?
My goal is to bring more joy to my guests by serving innovative dishes.
What ingredients are you using these days?
The ingredients that I am currently using to simplify my work include MAGGI® cubes with various flavors, such as chicken and vegetables, which enhance the taste of more than 300 types of dishes. Instead of using fresh tomatoes, I use BUITONI® Tomato Coulis. Additionally, I use NESTLE® products in my Arabic and international desserts.
What are the recent food trends you’ve noticed?
The trend is healthier food that’s low in calories. Vegetable-rich dishes and salads are more popular than ever.
What advice would you give suppliers looking to offer the best to the market?
They must focus on maintaining high quality and pay attention to delivery times and the correct storage method.
Rabih Shouman’s Basbousa (semolina cake)
Ingredients
- 400g semolina
- 200g NESTLE® condensed milk
- 125g NESTLE® cream
- 40g clarified butter (ghee)
- 2ml rose water
- 2ml orange blossom water
- 20g cotton candy
- 10g pistachios for decoration
- 2g instant yeast
- 1g baking soda
Method
- Put the semolina in the food processor. Add the yeast and baking soda. Turn on the food processor, and as it is running, add a cup of warm water and the ghee. Add the NESTLE® Condensed Milk and the NESTLE® Cream, as well as the rose water and orange blossom water. Keep stirring until the mixture is ready.
- Place the mixture in a tray that has been greased with a little vegetable oil. Put in a pre-heated oven at 180 degrees Celsius for 35 minutes.
- Remove the cake from the oven and set aside to cool.
- Once the dessert has cooled, add a little Nestlé condensed milk (optional) and cut into slices.
- Finish off the dessert with cotton candy decoration and some pistachios.
Read about other inspiring chefs like Rabih Shouman by clicking here.
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.
