Sometimes we find ourselves at crossroads, where we might get into an internal battle over how our future might turn out. Generally, we take the tested known path to be on the safe side but it really takes a lot of guts to go off-road, cutting our own way, holding the torch for others to follow, and making a statement that says ‘it’s okay to be different, and unique.’ Badr Fayez is one who, against many odds, followed his instinct and pursued the path, which didn’t initially seem the most appropriate.

What’s Up: What really got you into cooking?

Badr Fayez: Since I was young, I had this passion for experimenting with food. I remember going into the kitchen and making all types of different sandwiches and they were good sandwiches mind you. Everyone used to make fun of me saying that I’d become a cook one day and I always answered that I’d never be such a thing. Look at me now!

WU: So how did you end up as a chef?

BF: Back in 98, I went to the US to get my bachelors degree in architecture. I had a feeling that I wanted to get into something that involved creativity while giving me the opportunity to work with my hands, which I really enjoy. After messing up my first semester there, I realized that cooking was what I wanted to do. And to be honest I never thought of the consequences of taking such a decision; I never thought of what people or the society would think of that. All I knew is that I wanted to become a chef so bad.

WU: How did your father take that? I guess it was hard to convince him in such an age that you wanted to ditch your architecture degree to become a chef.

BF: Let’s say it took me a while to sell him the idea. I don’t blame him for his decision because after all that has been said and done he did have a valid point. All he wanted was to see me get a proper education. I remember him saying: “I don’t care if you even end up working as a janitor as long as you’re an educated janitor.”

WU: So during those three years, were you sitting idle?

BF: I was taking business courses to keep myself busy and expand my knowledge in that field because I knew that I’d be needing it later. Finally, at a certain point, my father noticed that I have matured and coincidentally found a university that offers a bachelor degree in the field that I wanted, he gave me the go ahead. So I enrolled in Johnson & Wales University majoring in Culinary Arts.

WU: I never knew that such degree existed!

BF: It is listed as a degree in science. So I applied and was accepted. I packed and moved from Boulder, Colorado to Providence, Rhode Island.

WU: Since you started with sandwiches when you were young, have you specialized into a certain cuisine?

BF: Well at J & W University, there were three majors concerning cooking- Culinary, Nutrition, and Pastry. I picked Culinary.

WU: Does every major offer its own bachelors degree?

BF: Of course, if you want to advance more you can become a Master Chef but that takes years of experience to achieve. Don’t confuse Master Chef with master’s degree since there is no such thing in any of the culinary majors. Now keep in mind that there is a difference between the American and the European standards. In the US, there is a ten day test where out of 50 chefs taking the exam only a handful succeed. The test is really intense and grades on presentation, taste, time, efficiency, use of space, and utilization. The European tests are longer but I am hazy about the details. That’s why a good chef is a very efficient chef.

WU: Which stage are you at right now?

BF: I graduated from J & W University and I am now studying at Le Cordon Bleu in Paris to become more familiar with French cuisine.

WU: Where have you worked as a chef?

BF: I worked in a restaurant at The Grand Hotel Wien in Vienna, Austria, which was interesting to say the least, since I don’t speak German. That being said, it was a great experience overall. I also worked in the Italian restaurant Lallo and on several occasions in the Pasty kitchen of Laylaty Ballrooms in Jeddah. I did learn many far eastern cuisine on my semester abroad with J&W University.

WU: That’s a long list of cuisines. But right now, what’s the cuisine you find yourself most into?

BF: I like to look into the philosophy of a cuisine and that’s why I like the Chinese cuisine. For example, when you look at marinading in any European cuisine, you’ll find them focusing on three things: oil, acid, and seasoning. While in the Chinese cuisine marinading is adding egg whites to a piece of meat. Surprisingly, the meat will absorb the whites making it soft and tender. This helps when you want to expose that piece of meat to many cooking methods like frying, sauteing, and then adding it to a sauce. So it really needs to stay tender during all that process.

At this stage I am excited about French food, but with a new twist to it.

WU: What would that be?

BF: One of the new fashions in the food industry is  called food-deconstruction. Let’s take Bukhari rice for example to drive my point. We look at all the ingredients, the flavor profile, the texture, and everything that makes it taste the way it does. We then break all this down and reconstruct it to present something that looks different yet tastes like Bukhari rice.

WU: That sounds amazing!

BF: You can grind the rice in the Bukhari, for example, and make a dough out of it then wrap meat with that dough to end up with something that looks like a Manto yet it tastes like Bukhari rice. The best part is that it’s guaranteed to keep you interested and surprised every time. I like thinking of food as part of fashion. It’s a full experience.

WU: This might sound cheesy, no pun intended, but are you the type of person who eats to live, or lives to eat?

BF: I live to enjoy food.

WU: If I give a chef something to taste, can he or she tell what the ingredients are?

BF: If the chef is familiar with that cuisine he or she might make out the main ingredients. Plus it takes a lot of experience to reach that level.

WU: What’s your favorite restaurant?

BF: I don’t have one, but two! The first is called Tatsuya Japanese Restaurant in Singapore where they have the best sushi I have ever had in my life. The second is Lasserre Restaurant in Paris where you get the best dining experience ever.

WU: What are your future plans?

BF: Well I am planning to get back here by August this year and open my own restaurant that I hope will set new standards in every aspect.

WU: Are you planning to cook at your restaurant?

BF: That’s the plan!