Sunday, November 28

American Chef William Deason, participant in the “Qatar-America Festival”: I love new flavors and learn from others and their original recipes

Chef Dessen: Excited to talk to Qataris and residents of Qatar about our culinary philosophy and learn about their culture and great food.

Doha – American Chef William Dissen is participating in the “Qatar-America Festival”, which will be held in Doha from November 24 to 29, as part of the activities of the Year of Culture (Qatar-USA 2021).

Celebrity chef Desen is a culinary diplomat (ambassador), restaurateur, author, and pioneer in the field of “farm-to-table” food. And when he’s not developing delicious American dishes or working in the kitchens of his restaurants, he represents the US State Department as a diplomat who travels around the world to educate on food sustainability practices. Among his titles is “Ambassador of Seafood Shows”.

Deason was named the Green Chef of the Year for two years in a row by Fortune magazine. He also competed with celebrity chef Gordon Ramsay on National Geographic, winning the title of “World’s Most Sustainable Chef”.

He was best known for his commitment to using native plantations in western North Carolina. The result was sumptuous meals lauded by world leaders and global culinary establishments.

He contributed recipes to the book Don’t Waste: How to Get the Most from Your Food, published by the James Beard Foundation.

Recognizing the impact of climate change and overfishing on food sources, Dessen has been a food policy advocate since 2010. Lauded by the Barack Obama administration as a “White House champion of change for sustainable seafood,” Chef Dessen addressed Congress on the importance of passing the Agriculture Act and the Child Nutrition Act. The Fisheries Conservation and Management Act.

Desin: When I became a chef, I learned to look at my heritage and ask questions about why food is so delicious (websites)

Al Jazeera Net met Chef William Deason to tell us about his participation, so to the dialogue:

  • What will you present, Chef William Deason, to the public in Qatar?

During my culinary diplomatic trip to Qatar, I will talk about American food and culture from the perspective of a North Carolina chef. My focus, as a chef, is on local ingredients from farm to table, and operating our restaurants in the most sustainable way possible. I am excited to talk to Qataris and residents of Qatar about our culinary philosophy and learn about their culture and great food.

  • Why is it important to give a live demonstration in front of people to explain food techniques?

Yes, I will be doing some demonstrations during my time in Qatar, showing various techniques from the food culture of the southeastern United States. I will also show the technique of how to cook the famous “Billy Dee” chicken.

Chef William Dissen https://restaurant.opentable.com/news/qas/chef-william-dissen-of-the-market-place-on-seafood-sustainability-his-role-on-the-blue-ribbon-task -force-for-the-monterey-bay-aquarium / American Chef William Deason / Participant in the Qatar-America Festival Chef Desin: Food is about connection to the community and the unique identity of the region (websites)
  • What about the importance of food stories in people’s lives, and in Chef William’s life?

For me, food is about connecting to the community and the unique identity of the area. I am originally from West Virginia in the US located in the central Appalachian Mountains, a wild and biodiverse region, people have relied on natural wild foods and food preservation for centuries to support their families.

Globally, we all have stories about our heritage that relate to memories of great meals and time with our friends and families. Food is the perfect bond to bring people together! Everyone eats, and when food is delicious and tells a story, it becomes a powerful tool for sharing ideas.

  • Why are you looking for culinary arts in the mountains of Charleston, West Virginia .. What is the secret of this passion?

It is the area from which I am – as I mentioned earlier – and it is a remote area that was settled by the Native Americans, so its culture dates back to thousands of years.

The winter months can be harsh, so food preservation is important through fermentation, pickling, drying and processing to extend the season into the colder months of the year.

When I became a chef, I learned to look at my heritage and ask questions about why food is so delicious. My grandparents made sure to eat fresh. This mindset influenced me as a chef, and I focused my career on creating delicious, sustainable food.

  • What about your first memories in the kitchen, which were formed during cooking from “farm to table” according to the method of your grandmother.. Tell us about this stage of your early life and how you made your future?

I grew up spending time on my grandmother’s farm in rural West Virginia, USA, helping her garden, helping her cook and maintaining the best seasons on her farm. Her food was rustic, but always delicious and full of fresh flavour.

As a chef, I was told that if you want to be the best chef, you must use the best ingredients. For me, that didn’t mean pricey items like foie gras or truffles (although I love them!), but that translated to using the freshest, most mature ingredients from the garden to create healthy, explosive flavours.

Chef William Dissen https://restaurant.opentable.com/news/qas/chef-william-dissen-of-the-market-place-on-seafood-sustainability-his-role-on-the-blue-ribbon-task -force-for-the-monterey-bay-aquarium / American Chef William Deason / Participant in the Qatar-America FestivalAt the age of 15, Chef Desen realized his passion for cooking and began learning about food, its history and culture (websites)
  • You started working early at the age of fifteen, how do you view the importance of practical cooking and the importance of refining it with study?

I started working in restaurant kitchens at the age of 15 as a dish cleaner, and progressed to becoming a cook when I was in high school. At that time I realized I had a passion for cooking and wanted to learn everything I could about food, the history and culture of food, and where our food comes from? How is it grown and harvested? So how does a professional restaurant kitchen operate?

I knew cooking was a skill that would help me my whole life, but I also knew that I could build a thriving career as a chef if I was able to learn how to run a restaurant successfully.

This led me to higher education, as well as professional training to learn and hone my techniques and knowledge as a chef and businessman. I believe education is fundamental to growth, and in conjunction with hard work, creativity and asking questions, the sky is the limit for ambition in the food, beverage and hospitality industry.

Chef William Dissen https://restaurant.opentable.com/news/qas/chef-william-dissen-of-the-market-place-on-seafood-sustainability-his-role-on-the-blue-ribbon-task -force-for-the-monterey-bay-aquarium / American Chef William Deason / Participant in the Qatar-America FestivalApprenticeships hone my techniques and knowledge as a chef and entrepreneur says Chef Dessen (websites)
  • Continue your passion for culinary innovation, why is it so important to blend flavors (Eastern, Western, American, Asian, European, etc.) to create innovative recipes?

As a global citizen, I’ve learned that travel and education are important to being a good human being. Traveling, understanding other cultures, allows us to better understand ourselves and grow in our own unique way. As a chef, I love to travel, eat and cook as many new foods as possible. I love new flavors and learn from others their original recipes and food history.

The best way to get to know a place you’ve never been is to eat local food! We should all sit down at the table and take the time to learn about new people and cultures. Culinary diplomacy extends all over the world, and I love sharing a new meal and flavors with new friends while I’m traveling.

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Reference-www.aljazeera.net

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