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."
