Widely acclaimed for his broad food knowledge and culinary skills, Chef Wesam Massoud has strong opinions on the local food scene. He took time out to chat and share some insights.
Tell us, how did you come to be a chef?
My journey officially started when I was around 30 years of age. I was overseeing clinical research for one of the largest global players in that field. I decided to quit my job and become a chef.
I was undecided about whether to go to culinary school or work in a restaurant when I got very lucky and was offered a job as sous-chef at an eclectic French restaurant in Maadi, working for Chef Ayman Samir.
I worked with him for over a year, and then went on to work with Cairo Jazz Club. Then the 2011 revolution hit. Since then I have been opening my own restaurants or consulting for other people, as well as putting in a couple of stints as Executive Chef at other restaurants.
What changes would you like to see in the Egyptian approach to cuisine?
A widening of horizons, by not only trying to reinvent Egyptian cuisine by substituting ingredients, but by looking at the cooking methods themselves and understanding why we cook this way.
By not thinking only about why a dish like Khoshery has to be served in a certain way, but more about why we are eating it. I would like to see people getting more into the history of Egyptian cuisine before we make any changes.
Can the trend towards healthier eating still showcase Egyptian recipes at their best?
Absolutely! Egyptian cuisine has gone through different time periods, with the social and political landscape forming what we are eating. I think that embedded in Egyptian cuisine is a desire for a high energy diet, one that fulfills the energy and nutritional requirements of a populace that is used to hard manual labor.
What food do you most enjoy preparing?
Anything I am going to make to feed my family. Actually, anything really, so long as people are going to enjoy my food I get very excited about it.
What is your favorite comfort food?
Two things. Scrambled eggs, and peanut butter and grape jelly sandwiches. And it must be grape jelly.
What advice would you give those wanting to venture into a career as a chef?
Anyone wanting a career as a chef must know it’s not easy, it’s not for just anybody. Being a chef is a lifestyle choice. My advice would be to think long and hard. You work 18 hours a day, you have to sacrifice your personal life.
Don’t think that you will start out in your career by creating menus. You are not going to be hired as Gordon Ramsay. It took him 20 years to become who he is.
Try to learn about the world first. The more well-read you are about areas outside of cooking, the better your cooking will be. Knowledge is power. Understand how the world works so you can feed the world.
