Menad Berkani Master Chef of France

Professional Chef | Taiyuan | China

Who are you and where do you come from?
I m Menad Berkani from St Maxime the province cote d`Azur In France

When did you start working in a kitchen?
I have started working in the kitchens when I was 16 as trainee

Where does your inspiration come from?
During all my travels and experience acquired in some of country where i have had the opportunity to worked and to meet many chefs to exchange ideas. I have had the opportunity to participate many culinary competition around the world, discover different products, cooking style, the techniques, flavours, textures, associations of products, dressage and decoration.....

How would you describe your style of cooking?
My style is based on an French cuisine and international, I defined as creative, refined, elegant and modern

What is your favorite ingredient?
Good question, generally I like all the ingredients, because to create news dishes and recipes we need to know all of products, flavours and textures . But if I have to choose one. The olive oil because I m from south of France, in south we use many olive oil for cooking, and this is very good for the health

What is your favorite thing to cook?
I have no particular preference, in general i like cook everything, but if I have to choose one, it will be the fish

What is your favorite cuisine?
Again with my experience I have had to discover different cuisines around the word, I think the French cuisine, is much more varied.

What is your advice to people who want to become a chef?
I think above all, have the passion for his work, be curious, learn with different chefs. Work with people who inspiring you, Never be demotivated, always stay positive, because every day we learn. If you don`t like what you do, it's very hard to get the Good results, there are not many paths. especially nowadays. everyday’s you have to improve yourself

What is your ultimate food dream?
Early in my carrier, I have had the opportunity to start working in starred restaurants, with time and the passion discover other countries and backgrounds was more strong. During my carrier in abroad I continued to work in luxury hotels and make a kitchen starred levels. Today the dream as many chefs to be rewarded by Michelin star would be a good redials to fill my carrier of chef.

Where are you working now?
Actually I m Culinary director at Kempinski Hotel in Taiyuan (China)

Where do you see yourself in 1 year, 3 years and 5 years?
Having already managed 4 hotels in same time in one country with more than 250 staff in the kitchens as culinary director, my ambition is to have a position similar for the Big companies like (four seasons, Starwood, kempinski mandarin oriental.......), because with my experiences acquired in different countries around the world. they made me an organized person, designer, trainer, leader of Team and leaderships. It's a way for me to transmit to the youth and future chefs all my knowledge.


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