{"id":889,"date":"2018-11-20T02:22:14","date_gmt":"2018-11-20T02:22:14","guid":{"rendered":"http:\/\/192.163.207.100\/~timesku1\/news\/?p=889"},"modified":"2018-11-20T09:24:24","modified_gmt":"2018-11-20T09:24:24","slug":"basmah-marouf-kuwaiti-chef-making-waves","status":"publish","type":"post","link":"https:\/\/timeskuwait.com\/news\/basmah-marouf-kuwaiti-chef-making-waves\/","title":{"rendered":"Basmah Marouf – Kuwaiti Chef Making Waves"},"content":{"rendered":"

By Nourah Amer Al-Oseimi<\/strong>
\nExclusive to The Times, Kuwait<\/p>\n

\n

K<\/span>uwaitis love food, this is no secret. In fact, Kuwait aspires to be the World Food Capital by 2030. This is an industry that has been booming relentlessly and shows no sign of stopping. However, when thinking of food and Kuwaitis, the underlying assumption is that we are predominantly consumers rather than creators.<\/span><\/strong><\/p>\n

This was my assumption too until I met Basmah Marouf, 28, executive chef and culinary extraordinaire at one of the town\u2019s hottest dining spots \u2013 Madison and Heig. My first question for Basmah was on her earliest memories of food and whether she knew this was something she wanted to do for a living. \u201cI always ate well as a kid, I wasn\u2019t a picky eater. I\u2019d spend every summer in Italy.\u201d<\/p>\n

\u201cThe idea started brewing in college, towards the end of my first Bachelor\u2019s degree [in Advertising]. I would cook in college out of necessity, nothing special or complicated. That was my first exposure to cooking.\u201d Basmah is the proud recipient of two Bachelor\u2019s degrees, one in Advertising and another in Food Service Management. She also holds a degree from Johnson and Wales Culinary School and an MBA from Florida International University. I was notably impressed by how well-educated she is.<\/p>\n

Towards the end of her first Bachelor\u2019s degree, Basmah moved away from campus to South Beach, Miami. She explained that during this period, Miami was \u201cundergoing its own culinary revolution\u201d and so she spent a lot of her time dining out and experiencing new things. Upon witnessing all of this, a fire was ignited within her towards the culinary universe. Alas, she was held back by her own doubts and trepidation and so she pursued an MBA instead. It was only when Basmah heard that one of her friends was about to join Culinary School that she realized, \u201cif he could do it, so can I.\u201d And indeed, she did. Basmah returned to Kuwait a little over a year ago, in April 2017. \u201cI wasn\u2019t looking for a job in the beginning because I didn\u2019t think chef jobs for locals even existed. I was put in touch with one of the co-owners and managing partner [of Madison and Heig] through a mutual friend.\u201d<\/p>\n\n

\u201cI met with him and he showed me a presentation of the concept and I remember seeing a New England Lobster Roll, it\u2019s American food, I can do that.\u201d Basmah went on to create a 10-course tasting for the owners, they thoroughly enjoyed what she had to offer and hired her on the spot. At the time, the restaurant had not been constructed yet and so Basmah was fortunate enough to be included in every step of the way.<\/p>\n

\u201cI got to be involved, I got to go in the kitchen and look into the plans. I got to be a part of that, which is super awesome, I didn\u2019t think I could get to do that so early in my career.\u201d In addition to being involved with the design of the kitchen, Basmah was asked to complete the crucial task of creating the menu. \u201cTo date, that is my biggest accomplishment in my career.\u201d<\/p>\n

I asked Basmah about her process when undertaking this challenging task. \u201cI pulled a lot of my inspirations from food that I like to eat, I like food that is salty and sweet. That\u2019s why in many of the savory menu items, you see fruit.\u201d<\/p>\n

\u201cPresentation wise, I like things to be a beautiful mess. I don\u2019t like things to be so meticulous. That was a challenge with my staff to undo a lot of the training they have. Just throw it on the plate and let it blend the way it blends.\u201d I\u2019ve dined at Madison and Heig quite a few times prior to my meeting with Basmah, and I was always impressed by how competent and friendly the staff were.<\/p>\n

Was Basmah the driving force behind this excellence? Basmah confirmed to me that as the executive chef, she was responsible for some of the hiring decisions. \u201cI did most of the interviewing, and was involved in the hiring of the kitchen staff, we do everything here, we don\u2019t have a central kitchen where things are packaged and they come with a specific set of instructions. Everything is from scratch. I can\u2019t teach someone how to do the basics, staffing has been one of the biggest challenges.\u201d<\/p>\n

Basmah is quite picky on who gets to be a part of her high-performing team. \u201cIt\u2019s hard to find staff who have the skills; skills can be taught, but to have the care to follow the recipes and do the job well. I am lucky to have an amazing team; I know everything is happening the way it should be, because I have a staff that cares.\u201d Despite her pickiness and impeccable standards, Basmah also harbors deep gratitude and affection towards her staff. \u201cI treat my staff like customers. Their needs are a priority. You have to put that care into your staff and you see it back in the quality of the work. If you don\u2019t have that kind of work ethic with your staff, you\u2019ll fail.\u201d<\/p>\n

Basmah\u2019s positive treatment of her staff is clearly reflected in the overall positive ambiance that has been cultivated since the restaurant\u2019s opening in December 2017. I asked Basmah what a typical day is like for her at Madison and Heig to which she responded \u201con a day-to-day basis, I supervise all aspects of the back of house, making sure everything is up to standard. During rush hours you can find me standing at the expo counter, calling for and pushing plates, making sure they look good. I also do a lot of menu development as our menu is constantly changing, we are aiming to have a fully revamped menu by next season\u201d In spite of being a highly educated woman, Basmah insists that everything she knows about how to run a restaurant is purely from her work experience.<\/p>\n

At this point of our conversation, I found myself wondering about the future of Basmah\u2019s culinary creations; will the focus remain on American Bistro foods? \u201cRight now, it\u2019s American, I\u2019m sure in the future that will change. Eventually I want to delve deeper into Italian cuisine, because that\u2019s just home for me.\u201d As our conversation came to an end, I asked Basmah about the challenges that persist in the culinary community in Kuwait and whether she had any advice for aspiring chefs.<\/p>\n

Basmah explained to me that chef positions in restaurants for locals usually do not offer competitive packages and so many Kuwaitis feel discouraged to work as an employee in a restaurant and instead opt to open up their own place and work there. I instantly wanted to know if that was Basmah\u2019s plan in the future, to open her own place.<\/p>\n

\u201cSure, but not now. It\u2019s not glamorous, people think it is, but it\u2019s really not. It\u2019s hard work, it\u2019s one of the hardest jobs out there.\u201d \u201cAs a chef, you have to be an accountant, a cook, an artist and a whole list of other things that people don\u2019t realize it takes to be a chef.\u201d That sounds like a lot of work but Basmah has observed that the culinary community is definitely growing in Kuwait and her advice to culinary hopefuls is that \u201cit\u2019s never too late, one of the reasons I was scared to apply initially is I thought I was too old and too late in the game. It doesn\u2019t matter, you can go to culinary school when you\u2019re 30 and 5 years later you can be an executive chef somewhere. It\u2019s never too late, I wish I had told myself that and gone to culinary school earlier. You have to really love what you\u2019re doing in order to stick through it, you have to be a really hard worker.\u201d<\/p>\n

\n

For more information on Chef Basmah visit @ chefbasmah on Instagram For more information on Madison and Heig visit @madisonandheig on Instagram<\/p>\n

\n

Nourah Al-Oseimi is a 25-year-old Kuwaiti who holds a Master\u2019s degree in Business Administration. Nourah has worked in different places such as the Central Bank of Kuwait and the United Nations. She serves as a free-lance contributing writer to the Times Kuwait \u2013 Newsmagazine. Her column \u2013 Essentially Kuwaiti \u2013 will feature an in-depth look on exceptional young Kuwaitis and their efforts towards the realization of a New Kuwait.<\/em><\/span><\/p>\n

\n

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