My career as a chef started at the age of 25, but my 1 for cooking started at an early age, when I was about 5 years old — by watching my grandmother and my mom in the kitchen 2 daily meals for the family. I was also 3 by going with my grandfather to markets to 4 the freshest ingredients. My grandfather taught me the art of picking and recognizing "the 5 ."
From my youth, I have had this passion for food. Growing up in Morocco, I witnessed the most amazing hospitality and 6 through my grandparents. They opened their 7 to everybody, and fed and sheltered the poor, travelers, family and friends.
I remember as a young kid coming home from school to the 8 of fragrant (芳香的) fresh bread coming out of the oven. Those smells stimulated (刺激) my senses at a young age. The 9 were fresh and seasonal — they were very simple dishes but delightfully 10 .
Food is almost as 11 as it is necessary. Food makes people feel things. I really think that food tastes its best when there is a 12 behind it. It shapes cultures, religion, politics and health. Food brings people together, and goes straight to the 13 .
In my kitchen, I try to duplicate (复制) smells and flavors that make me think about more than what I'm actually smelling or 14 — it makes me think of life, my family, and my history. I love to cook food that 15 people's emotions and memories; my philosophy is to "keep food real and simple."
