Fouad Makadsi

Amateur Chef | Toronto, ON | Canada

Who are you and where do you come from?
I currently live in Toronto. I have grown up in a Middle Eastern family that has a big appreciation for food and its makers.

When did you start working in a kitchen?
As I was growing up, I have always enjoyed watching people cook, whether it was family or chefs on TV. It was when I moved out of my parents house that I started experimenting with food myself. Cooking at home really gives me a big pulse of joy after a long day at work.

Where does your inspiration come from?
I firmly believe that cooking is a form of art. I am constantly inspired by any art that I encounter on daily basis. Every food idea starts with a sketch. I can’t really describe the excitement I get when I see that vision come to life on a plate and when I take the first bite that confirms all the harmonious flavours I thought of at the planning stage.

How would you describe your style of cooking?
I would describe it as being creative, experimental, artistic and adventurous.

What is your favorite ingredient?
I really like to use a lot of the spices and ingredients that I grew up seeing my grandmother and parents cook with especially middle eastern spices such as saffron, tumeric, cardamom, and sumac.

What is your favorite thing to cook?
I love to cook traditional family recipes fused with cuisines from other cultures.

What is your favorite cuisine?
Middle Eastern, Thai, and Indian

What is your advice to people who want to become a chef?
I am not a chef, but I still enjoy every minute of cooking. Culinary schools are great for learning cooking techniques, but passion and creativity come from within, find your passion and pursue it.

What is your ultimate food dream?
I have many food projects which I dream of accomplishing. My long term food dream is to open a restaurant that serves gourmet Mediterranean-fusion tapas style food. I would also like to work on a cooking book that shares many of the recipes I have developed over the past year along with gourmet plating tips. Finally, I would also like to be involved in a mainstream food magazine or blog were I get to develop recipes, and share cooking/plating adventures.

Where are you working now?
I currently work as a full time data analyst in cancer research.

Where do you see yourself in 1 year, 3 years and 5 years?
When I started my blog 2 years ago, I never imagined that I would get to where I am at today. I never had a plan and I really like that. My focus has always been on creating beautiful and innovative dishes. I would love to continue improving my skills over the next few years and experiment with more advanced cooking techniques.

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