MEET THE CHEF: MORENA LEITE

BURJ on BAY, the recently opened fivestar property overlooking Jounieh Bay in Lebanon, welcomed Brazilian chef Morena Leite as a guest chef at the hotel’s Signatures by Le Cordon Bleu on November 24. At the age of 19, Chef Leite became the youngest graduate of the Cordon Bleu. Eighteen years later, she sits at the helm of six restaurants and is conducting global culinary research, having already penned seven cookbooks. HN asked her about her experience as a chef and specifically her time with Le Cordon Bleu.

1. What can you tell us about your visit to Le Cordon Bleu’s hotel and restaurant in Lebanon? I am very happy to be here. My parents owned a hotel, so being in one reminds me of my childhood . BURJ on BAY blends all my passions: Lebanese heritage; hotel atmosphere; and culinary arts school. On this first visit, the place brought them all together.

2. What food did you prepare for the night? As a starter, I prepared tapioca ravioli, filled with cheese with herbs sauce. The main course was seafood moqueca (Brazilian traditional stew) served with coconut rice and tapioca crumble (farofa), and the dessert was Gauva lava cake. Brazil is a place that blends so many cultures and flavors, such as Portuguese, African, Lebanese and of course indigenous influences, and being a tropical place, fruits are a key ingredient. I believe the menu I chose reflects all these cultures and flavors coming together in perfect harmony - a perfect portrayal of Brazil.

3. What impact did Le Cordon Bleu school have on your career? I believe the most important thing is to use local ingredients, to understand and explain a culture through a dish - and this is what Le Cordon Bleu teaches you. I learned a lot of self-discipline and about the value of hard work at the school; both essential to succeeding in the culinary world. Also, Le Cordon Bleu offers its students a strong global network to help them succeed, since even the most talented chef needs others to achieve success.