My Cooking Done Different

Growing up eating all kinds of Arabic and medatarian food, which are very rich in flavors and spices and learning most of secret and techniques of Arabic cooking. My background helps in so many ways in my studying at The Art Institute of Tucson. I like  learning the classic fundamentals techniques of the French cooking. Being in the school help me to be more advance and help me to be more professional. So now I can easily create an Arabic meal that is very delicious and rich in Arabic culture following the French cooking methods and knowledge. My final product is elegant, successful, and organized with depth in the flavor from my hometown and new French twist to it. One important element I learned in school and I like to implement it in my cooking and presenting food is portion control. So instead plaiting a big tray of rice and meat I would rather assemble individual plates. Each on has small portion of rice and nice-cut piece of meat. That would make a plate more appealing to the eye, and good serving size so that we can minimize waste. I love the organization and the stages and procedures of the French way of cooking and plating, Its looks pure, simple, and elegant.