{"id":4480,"date":"2024-11-07T16:01:37","date_gmt":"2024-11-07T16:01:37","guid":{"rendered":"https:\/\/alfanouscar.com\/blog\/?p=4480"},"modified":"2024-11-07T16:01:37","modified_gmt":"2024-11-07T16:01:37","slug":"rephrase-the-same-qatars-first-swiss-culinary-arts-graduate-aims-to-inspire-local-hospitality-talent-doha-news-in-a-different-way-no-more-than-118-characters-as-if-you-were-a-native-ameri","status":"publish","type":"post","link":"https:\/\/alfanouscar.com\/blog\/rephrase-the-same-qatars-first-swiss-culinary-arts-graduate-aims-to-inspire-local-hospitality-talent-doha-news-in-a-different-way-no-more-than-118-characters-as-if-you-were-a-native-ameri\/","title":{"rendered":"Rephrase the same Qatar\u2019s first Swiss Culinary Arts graduate aims to inspire local hospitality talent – Doha News in a different way no more than 118 characters, as if you were a native American speaker as expert on content creation and dont talk about yourself or your experience"},"content":{"rendered":"
\n

Salman Al Jaidah hopes to see his vision of a thriving Qatari presence within the hospitality industry. <\/em><\/strong><\/p>\n

As Qatar\u2019s first graduate from the prestigious Swiss Culinary Arts Academy, Chef Salman Al Jaidah is eager to see more Qataris embrace the rich traditions of the hospitality industry.<\/p>\n

In between answering questions, the young chef deftly balanced his attention preparing his rendition of a fusion steak mosaic with Japanese nori and an accompanying cauliflower puree.<\/p>\n

\u201cI can\u2019t say I started my journey cooking,\u201d Al Jaidah told Doha News, admitting that he was initially fascinated by the workings of professional kitchens. <\/p>\n

\u201cThe yelling, the running, the organised chaos \u2013 all of this was intriguing to me.\u201d<\/p>\n

Born and raised in his native Qatar, the young chef studied in Canada for his secondary school before enlisting in culinary school in Switzerland. Despite being miles away from home, his innate sense of hospitality never left his side.<\/p>\n

Al Jaidah would often host friends at his home after school, where guests were expected to eat and drink to their fill.<\/p>\n

Salman Al Jaidah (centre) cooking at Heenat Salma Farm in 2023 [Source: Salman Al Jaidah\/Instagram]<\/figcaption><\/figure>\n

\u201cI wouldn\u2019t say I made anything gastronomical,\u201d he admitted. \u201cWhatever was around was what I would make, whether it was chicken wings, or a simple stir fry \u2013 just something simple we could all enjoy.\u201d<\/p>\n

However, one of his Canadian friends happened to have previously lived in the United Arab Emirates, and had a hankering for one of the region\u2019s popular hot beverages. One day, she asked Al Jaidah if he knew how to make chai karak.<\/p>\n

\u201cI said to her: \u2018I can make you the best karak!\u2019\u201d he recalled.<\/p>\n

Despite not being formerly taught the steps of making the famed drink, he knew the ingredients needed.<\/p>\n

\u201cI guessed how to make it and it turned out how it should be,\u201d he said. \u201cIt was a happy moment for me. When I made the tea and all my friends fell in love with it, I got a sense of cooking being so much more than that.\u201d<\/p>\n

The Swiss connection<\/strong><\/span><\/h2>\n

When the time came to further his education, he chose to study at the number one culinary arts institute in Switzerland, which also ranks seventh in the world for hospitality.<\/p>\n

\u201cI chose the Culinary Arts Academy Switzerland because of its world ranking. I knew I would get an all-round background, not just in the culinary arts, but also hospitality. Even though my degree is in culinary arts, I was still able to explore hospitality courses,\u201d he explained.<\/p>\n

While studying, he seized this opportunity. He also noted that a kitchen at industry level and hospitality go hand-in-hand, drawing parallels with the restaurant and hotel settings.<\/p>\n

\u201cWhile there may be less amenities in a restaurant and certainly no rooms, there\u2019s always people, relations and service,\u201d he pointed out. \u00a0<\/p>\n

As part of his degree, Al Jaidah returned to Doha for a month\u2019s internship during the region\u2019s first FIFA 2022 World Cup games. <\/p>\n

\u201cWho wouldn\u2019t want to work in Doha during the World Cup, especially When it comes to my industry, right?\u201d<\/p>\n

\"\"
Qatar\u2019s Salman Al Jaidah photographed alongside the world renowned Japanese Chef Nobuyuki \u201cNobu\u201d Matsuhisa. [Source: Salman Al Jaidah\/Instagram]<\/figcaption><\/figure>\n

His internship was at Nobu Doha, which also happens to be the world\u2019s largest branch. Al Jaidah explained that on a typical day, would see upwards of 600 \u201ccovers\u201d, or diners, from across the globe entering the restaurant\u2019s doors.<\/p>\n

\u201cThe kitchen was very diverse too \u2013 there were chefs from Spain, India, Nepal and the list goes on. It was enriching for me to see the different mentalities and talents that the chefs had from different esteemed kitchens,\u201d he added.<\/p>\n

Now in the kitchen himself, the young chef experienced first hand the lack of local representation in the industry.<\/p>\n

\u201cThis was probably the only thing that bothered me during the experience,\u201d he said.\u00a0<\/p>\n

Dreams beyond the kitchen<\/strong><\/span><\/h2>\n

The young culinary talent concluded by expressing his eagerness to return to the kitchen full-time, despite the challenges. He also shared his long-term vision of exploring the broader world of hospitality, saying: \u201cIt\u2019s not just about opening my own restaurants or hotels.\u201d<\/p>\n

Instead, he hopes for the industry\u2019s future to extend beyond his personal aspirations.<\/p>\n

\u201cI believe if local people join the hospitality world, it will help the future of this country in a way that when you walk into a hotel, you see Qataris doing the hospitality that we are known for,\u201d he explained.<\/p>\n

Although admitting that the industry comes with its challenges, he added that he aspires to be at the forefront of efforts to inspire more Qataris to venture into the industry.<\/p>\n

\u201cThere\u2019s still so much more to come from me,\u201d he said. \u201cI\u2019m always called \u2018Chef Salman,\u2019 but I haven\u2019t necessarily paid all my dues yet to earn that title.\u201d<\/p>\n

The young culinary talent concluded by saying he looks forward to the days of being back in the kitchen full time, despite all the chaos, and sees himself someday exploring the world of hospitality in all its form \u2013 \u201cnot just opening my own restaurants or hotels.\u201d<\/p>\n<\/p><\/div>\n

Rephrase in a different way as if you were a native American speaker as a content creation expert and do not talk about yourself or your experience in the text and do not show yourself as an artificial intelligence who wrote and fill the bullet point in the topic and speak the heart of the topic itself and dont take date of blog in ther first and dont take text like box of newsliter subscribe on post from content and romove all linke insert in content and and remove all affiliate disclosure phrases on content like this “This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info” and “#” put in its place bullet point, and romove name of the web site or his links we are take a content from our new creation, and don’t publish clone new content more than just one time<\/p>\n","protected":false},"excerpt":{"rendered":"

Salman Al Jaidah hopes to see his vision of a thriving Qatari presence within the hospitality industry. As Qatar\u2019s first graduate from the prestigious Swiss Culinary Arts Academy, Chef Salman Al Jaidah is eager to see more Qataris embrace the rich traditions of the hospitality industry. In between answering questions, the young chef deftly balanced […]<\/p>\n","protected":false},"author":2,"featured_media":4481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[15],"tags":[506,940,2468,3092,3312,3096,3097,343,3314,148,1182,234,3095,3318,279,3319,1561,3093,165,3316,719,3088,3313,3094,3317,1278,3098,3315],"class_list":["post-4480","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-aims","tag-american","tag-arts","tag-characters","tag-chef-salman","tag-content","tag-creation","tag-culinary","tag-culinary-arts-academy-switzerland","tag-doha","tag-dont","tag-experience","tag-expert","tag-graduate","tag-hospitality","tag-inspire","tag-local","tag-native","tag-news","tag-qatari-chefs","tag-qatars","tag-rephrase","tag-salman-al-jaidah","tag-speaker","tag-swiss","tag-talent","tag-talk","tag-youngest-qatari-professional-chef"],"_links":{"self":[{"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/posts\/4480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/comments?post=4480"}],"version-history":[{"count":1,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/posts\/4480\/revisions"}],"predecessor-version":[{"id":4482,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/posts\/4480\/revisions\/4482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/media\/4481"}],"wp:attachment":[{"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/media?parent=4480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/categories?post=4480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alfanouscar.com\/blog\/wp-json\/wp\/v2\/tags?post=4480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}