When he's not at his parents' restaurant, Lekmit Zghertewié, cooking up his own recipes, Simon Yammine can be found in the great outdoors, cooking and sharing them. Using a simple log fire as his stove and a large pot, a wooden board, a large knife, and his hands as his utensils, the 24-year-old chef has found his style. In less than five months, his precise movements and easy recipes have attracted more than 121,000 followers. With his beautiful smile and thick northern accent, Simon seduces his viewers with his innate charm.
»Ever since I was young, in EB5 and EB6, I wanted to be a chef. I already loved cooking...« He fell in love with cooking through his parents Marc and Tania, who have been in the restaurant industry for 15 years. After completing his Brevet, BT1, and BT2, he studied management, « but that doesn’t represent 5% of what I know, » he confides, full of ambition and a touch of arrogance. « I watched my aunt, my mother, and chefs at work. I traveled a lot and worked for nine months in the Caribbean as a sous chef » before returning home to his village of Zghorta, or rather « Zghorto » as he says, and the family restaurant.
Aware of his strengths and those of social media, he says: « I knew it would work, but not this quickly... It's a huge responsibility. I can't disappoint 121,000 people, and that number keeps growing. » « He adds: »You haven't seen anything yet ! I know my potential and I'm just at the beginning of my rise. My goal ? To get to the top. Top Chef in Lebanon or, why not, in the world !... »
Bulgur and red bean mjaddara is a time-honored dish. In the past, brown cracked wheat was used instead of white because that's what the land produced.
This dish is inexpensive and requires few ingredients; people here cooked it a lot during the war. Simple and little-known, mjaddara can be made in seven different ways, all of which are easy and original. This is one of my favorites.
When he's not at his parents' restaurant, Lekmit Zghertewié, cooking up his own recipes, Simon Yammine can be found in the great outdoors, cooking and sharing them. Using a simple log fire as his stove and a large pot, a wooden board, a large knife, and his hands as his utensils, the 24-year-old chef has found his style. In less than five months, his precise movements and easy recipes have attracted more than 121,000 followers. With his beautiful smile and thick northern accent, Simon seduces his viewers with his innate charm.
»Ever since I was young, in EB5 and EB6, I wanted to be a chef. I already loved cooking...« He fell in love with cooking through his parents Marc and Tania, who have been in the restaurant industry for 15 years. After completing his Brevet, BT1, and BT2, he studied management, « but that doesn’t represent 5% of what I know, » he confides, full of ambition and a touch of arrogance. « I watched my aunt, my mother, and chefs at work. I traveled a lot and worked for nine months in the Caribbean as a sous chef » before returning home to his village of Zghorta, or rather « Zghorto » as he says, and the family restaurant.
Aware of his strengths and those of social media, he says: « I knew it would work, but not this quickly... It's a huge responsibility. I can't disappoint 121,000 people, and that number keeps growing. » « He adds: »You haven't seen anything yet ! I know my potential and I'm just at the beginning of my rise. My goal ? To get to the top. Top Chef in Lebanon or, why not, in the world !... »
Bulgur and red bean mjaddara is a time-honored dish. In the past, brown cracked wheat was used instead of white because that's what the land produced.
This dish is inexpensive and requires few ingredients; people here cooked it a lot during the war. Simple and little-known, mjaddara can be made in seven different ways, all of which are easy and original. This is one of my favorites.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
