Mercure Hotel Nairobi Upper Hill proudly inaugurated its first cooking class, led by Executive Chef Hilal Kaafarani. The launch of the Mercure Cooking Class event aims to create an impressive platform for instilling cooking skills in both aspiring cooks and the wider community.
Chef Kaafarani, a Lebanese culinary expert, guided participants in the art of Lebanese cuisine, making it an immersive and enriching experience. The event began with a delightful breakfast served at the hotel’s restaurant, setting the stage for an unforgettable day. Attendees then embarked on a hands-on culinary journey, crafting three traditional Lebanese dishes.
“Whether you’re a professional or amateur cook, improving your cooking skills and consistently creating delicious, healthy, and sustainably sourced food is always valuable,” Chef Kaafarani explained. “Our aim is to make cooking lessons accessible to our local community, allowing them to become skilled chefs. I enjoy teaching people how to understand and enjoy food better, not just following a recipe,” he added.
Gerard Moutou, the General Manager expressed his enthusiasm for the cooking classes, emphasizing the importance of culinary skills as a vital life skill. “Cooking is a life skill that is so vital, whether you’re cooking for yourself, for two, or for a whole family. We guarantee our guests a good time during these sessions, filled with great people, activities, and happy faces,” he said.
Moutou further added, “I am excited and proud to see my team deliver exceptional teaching quality, providing transferable culinary skills for both domestic cooks and aspiring career chefs in Nairobi. We are delighted to offer this platform to our locals to improve their culinary skills.”
During the cooking class, we learned how to create three iconic Lebanese dishes: Baba Ghanouj, Hummus, and Tabbouleh.
Baba Ghanouj, a popular Middle Eastern dip, was one of the highlights of the cooking session. Participants discovered the art of roasting eggplants to perfection and combining them with tahini, garlic, lemon juice, and a dash of spices. The result was a smoky and creamy dip that tantalized the taste buds.
Hummus, a staple in Lebanese cuisine, was another star of the class. Participants learned the secret to achieving a smooth and velvety texture by blending chickpeas, tahini, garlic, lemon juice, and olive oil. The class also delved into the variations of hummus, allowing participants to experiment with additional ingredients like radish or herbs for a personalized touch.
Tabbouleh, a refreshing and vibrant salad, completed the trio of Lebanese dishes. Chef Hilal Kaafarani shared the importance of using fresh ingredients, such as parsley, mint, tomatoes, bulgur wheat, lemon juice, and olive oil, to create a harmonious balance of flavors. We mastered the art of finely chopping the herbs and combining them with the other ingredients, resulting in a delightful and healthy salad.
At the end of the cooking class, participants had the pleasure of savoring the dishes they had prepared. They also received certificates for completing the masterclass and gift bags to take home, as tokens of appreciation.
Mercure Hotel has set the stage for an immersive culinary experience, fostering a love for cooking and empowering individuals to unleash their inner chef. Led by Chef Kaafarani, the cooking classes promise an enjoyable and educational journey, offering valuable skills and memorable moments in the kitchen.
The cooking classes will be held every Saturday from 9 AM at Mercure Hotel
Read Previous: Radisson Hotel Group Expands African Portfolio with Seven New Hotel Signings
