Bethany Kehdy, a cuisine in motion. (credit: Photo provided by the chef)
With an American mother and Lebanese father, Bethany Kehdy has been captivated by cooking since childhood. She grew up with a father who prepared mouneh and a grandmother, Adla al-Jammal — daughter of Youssef, founder of the Jammal restaurant in Batroun — whom she would watch working passionately at the stove. Her father later went on to run his own dairy farm. She created her first dish at the age of 14. Since then, she has never stopped cooking. But above all, she has never stopped exploring what dishes reveal about the people who make them and the lands they travel through.Kehdy is passionate about flavor. She says it plainly: she eats purely for pleasure. It's a pleasure she constantly reflects on and refines. Yet she was often told that her slender figure was not ideal for a career as a chef, "no more than being a...
With an American mother and Lebanese father, Bethany Kehdy has been captivated by cooking since childhood. She grew up with a father who prepared mouneh and a grandmother, Adla al-Jammal — daughter of Youssef, founder of the Jammal restaurant in Batroun — whom she would watch working passionately at the stove. Her father later went on to run his own dairy farm. She created her first dish at...
