Not just desert: Nis­rine Abouchacra turn­ing her love for cui­sine into a ca­reer

A lit­tle girl with big dreams, Nis­rine Abouchacra al­ways knew she would pur­sue her love for cui­sine and turn it into a ca­reer.

U Magazine - - CONTENTS - By Yas­min Harake

Busy cre­at­ing healthy desserts that are pleas­ing to the eyes and lips, Nis­rine in­vites us into her kitchen for a small taste of what’s to come. Nis­rine Abouchacra’s in­ter­est in food and fas­ci­na­tion with cook­ing started when she was a child, and she be­gan ex­per­i­ment­ing in the kitchen upon hit­ting her teen years. “I’d al­ways dreamed of work­ing in the food and bev­er­ages field – whether in a ho­tel, kitchen or hav­ing my own lit­tle cof­fee shop or bak­ery,” she re­veals. Mov­ing to Mon­treal to con­tinue her ed­u­ca­tion at univer­sity, Nis­rine opted for land­scape ar­chi­tec­ture as a ma­jor but quickly re­alised her heart wasn’t in it. “I wanted to in­ter­act with peo­ple,” she says, “and what bet­ter way than to share the in­ter­na­tional lan­guage of food?” With this in mind, Nis­rine trav­eled to Paris to at­tend Le Cordon Bleu, where she earned her diploma in pas­try. Af­ter work­ing in France for some time and meet­ing the owner of Kitchen Con­fi­den­tial - a nat­u­rally healthy res­tau­rant in Beirut - at a re­ju­ve­na­tion re­treat in In­dia, she was ready to take on the role of man­ag­ing and bak­ing be­hind the scenes at the small, new start-up. Cre­at­ing healthy, gluten-free recipes has en­abled Nis­rine to open peo­ple’s eyes to a new way of liv­ing – eat­ing clean and us­ing nat­u­ral in­gre­di­ents. “It’s not only a job,” she states. “It’s a lifestyle, and it’s who I've be­come.” When she isn't in the kitchen at work, Nis­rine can be found just as oc­cu­pied in her kitchen at home. She ex­plains that to her, healthy eat­ing is clean eat­ing. “I try not to com­pro­mise the tastes and flavours, I’d rather en­hance them with nat­u­ral in­gre­di­ents and sub­sti­tute the bad with the good,” she says. With these clever al­ter­na­tives in mind, we ask Nis­rine to share some more in­side in­for­ma­tion. 1. En­joy your food! As long as you eat in a healthy way, and abide by achiev­able lim­its you set your­self, there’s no rea­son for you not to en­joy your meals. 2. One, two, three - stop! Don’t count your calo­ries. It can be very mis­lead­ing to check the nu­tri­tional in­for­ma­tion to mea­sure your calo­rie in­take – a "healthy" snack might have the same amount of calo­ries as an ap­ple, how­ever the nu­tri­ents found in the ap­ple might be much more ben­e­fi­cial to your health (with the snack likely filled with un­nat­u­ral and ar­ti­fi­cial in­gre­di­ents). 3. A lit­tle fat goes a long way. Try to in­tro­duce healthy fats into your diet if you haven’t al­ready. Nuts and av­o­ca­dos are ex­cel­lent sources for the good fats your body needs. 4. Swap the sugar. Try to re­place sugar with un­pro­cessed sug­ars and fruits, and bake gluten-free goods with non-hy­dro­genated, cold­pressed oils. 5. Or­ganic Vs. Pro­cessed. While higher-qual­ity foods may re­quire you to dig a lit­tle deeper into your wal­let, the ben­e­fits of a healthy diet for the mind, body and soul make it worth ev­ery penny.

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.