From left to right and top to bottom: Amani Khazaal, Aline Kamakian, Andrée Maalouf, Anissa Helou, Joey Attieh, and Alan Geaam. Photos provided by the chefs/Montage Nima Salha/L'Orient-Le Jour
For these chefs, cooking is more than a profession — it is a passion they fuel with time, energy, money and love. In Lebanon’s current heavy and uncertain context — once again facing war with Israel, and amid regional turmoil since the U.S.-Israeli offensive began on Feb. 28 — the act of preparing food often takes on a deeper meaning, becoming a form of expression. More like this Aline Kamakian: 'Giving hope with every meal' Several Lebanese chefs, both at home and abroad, along with authors of Lebanese cuisine books, spoke to L’Orient-Le Jour about how their work carries cultural and personal weight.Alan Geaam, the only Michelin-starred Lebanese chef, here behind the stoves at the Grey Hotel in Beirut. (Credit: Aly Baalbaky/ L'Orient-Le Jour) Alan Geaam*: In an instant, emotion and joy turned into a nightmare"I am deeply...
For these chefs, cooking is more than a profession — it is a passion they fuel with time, energy, money and love. In Lebanon’s current heavy and uncertain context — once again facing war with Israel, and amid regional turmoil since the U.S.-Israeli offensive began on Feb. 28 — the act of preparing food often takes on a deeper meaning, becoming a form of expression. More like this Aline...
