A seasoned culinary professional with a formal training in the art of gastronomy from the South of France, Chef Heyam Adelhadi serves as a culinary ambassador, representing Bel Group at Middle East events and exhibitions She specializes in crafting delectable recipes that showcase Bel Group products, emphasizing their remarkable quality and versatility. Beyond the kitchen, she actively works to establish Bel Group products as out of home staples in the Middle East, blending tradition and innovation to inspire and elevate communities and palates alike. Outside her culinary passion, Chef Heyam finds joy in exploring different cultures and nurturing her wellness through the practice of yoga. L'Officiel Arabia speaks with Chef Heyam to know more.
LOA: A chef's journey usually begins in childhood, what was your culinary journey like?
The inspiration to become a chef definitely traces back to my upbringing in an agricultural family, where the essence of food and nature enriched every childhood memory. From eagerly awaiting the annual olive oil press to joyous gatherings and road trips to my grandfather’s orange orchard, food was always an integral part of my life. Childhood hosting rituals, where we crafted delightful desserts and breads, left a lasting impact. Although my journey began by pursuing a French Cuisine program near Montpellier after business school in Amman, I hadn't initially planned a culinary career. I was merely going with the flow.
My career path in this industry commenced in the enchanting south of France, where I pursued my culinary education, honing my skills and cultivating a refined palate.
After relocating to the United States with my husband, I embarked on an inspiring path. Thing took a unique turn when I became a mother. During this period, I wanted to create something special and introduced a unique concept - specialized cooking classes tailored to mothers with infants. These classes provided a space for mothers to explore their cooking skills, creating a harmonious balance between cooking and motherhood. This initiative allowed me to merge my love for cooking with my passion for building connections within the community.
Today, I use these skills in my role as executive chef of Bel Groupe, by developing recipes using their products, highlighting their quality and versatility. I also work closely with their professional line, Kiri Professional, and am responsible for helping chefs understand the usability and versatility of these products so that they can effectively incorporate them into their professional kitchens.
LOA: What was the response like for this unique concept of cooking classes?
The response was incredibly positive, with mothers from diverse backgrounds embracing the concept wholeheartedly. This proved invaluable for me as a new mom and expat in LA, allowing me to establish connections within the community. The mothers learned new recipes from me and also shared recipes from their own cultures, creating a rich exchange of culinary traditions. The produce used during the classes was directly from the farmers market. Mothers also took home the dishes they cooked, allowing them to share their culinary creations with their families. These classes not only enhanced the participants' cooking skills but also fostered a supportive community where mothers could connect, share experiences, and bond over their mutual love of cooking.
“When I became a new mother, my life took a unique turn. I came up with a plan that allowed me to merge my love for cooking with my passion to build connections within the community.”
LOA: What is the process behind your unique culinary discoveries?
I love working with traditional ingredients and infusing them into modern recipes. I have worked extensively with Levantine cuisine, blending it with French patisserie techniques to create unique and innovative dishes. You can see more of this fusion in Kiri Professional’s new cookbook, which will be available for professional chefs. This cookbook features 10 recipes made with our new Kiri Professional Cream Cheese, showcasing the versatility and richness of this product. Each recipe reflects my passion for combining classic flavors with contemporary culinary methods, providing chefs with exciting new ways to elevate their dishes.
“I haven't carved out a concrete plan for what I want to do next. As someone who loves to go with the flow, this allows me to embrace new opportunities and grow organically in my career.”
LOA: What have been the most significant highlights of your journey so far?
While every experience was a stepping stone, one of the most significant highlights is the establishment of Madam Levant in Toronto, Canada. This venture marked a pivotal moment where could also embrace the role of an entrepreneur. The restaurant received immense appreciation for its food and hospitality, earning recognition in The Star for the best chicken soup and garnering critical acclaim from food editors. Another noteworthy is the transition from being a restaurant chef to serving as an Executive Chef for a brand. In my current role, I engage in networking, teaching, and understanding the specific needs of hotels, restaurants, and catering companies. This journey has added a diverse dimension to my professional portfolio.
LOA: What is your vision for the future?
I haven't carved out a concrete plan for what I want to do next, as I am someone who loves to go with the flow. This approach has always allowed me to embrace new opportunities and grow organically in my career, and I look forward to what lies ahead.
