ABOUT US
MY STORY
I should mention why I became interested to explore Italian culinary, mainly about the Sicilian and Tuscan food culture, perhaps because I am very partial to Moorish food culture and its unique flavours and aroma produced by many of the ingredients used in today’s modern cuisine. As you can note from various history books, the Moors influence on Sicilian and Tuscan cuisine can be traced to the Arab domination of Sicily in the 8th and 15th centuries, and include the use of apricots, aubergine, almonds, artichokes, cumin, coriander, cardamom, saffron, pomegranate, lemon, orange, figs, watermelon, ginger, pine nuts, pistachios and walnuts, garlic and cinnamon. A wealth of ingredients which flourished under the Moors, who introduced them to Italy and including the Iberian Peninsula (a mountainous region that is most associated with the countries of Spain and Portugal).
ABOUT THE FOUNDER
FAZ RAZEEN
Formerly a member of the HCIMA, member of the British Association of Hospitality Accountants and member of the Food and Cookery Association. Worked in senior management capacities within major brand hotel companies, based in both London and Europe.
Professional Background
Is a highly experienced dedicated and decisive operator for both large and small scale, single and multiple sites. Adept at working in a target driven, customer-focused food and beverage environment, applied flawless quality and structured approach to achieve multiple objectives within stipulated timescales. Highly responsive to changes, with the flexibility to move seamlessly between responsibilities, swiftly absorbing, strategically devising and effectively communicating new initiatives. Excels in food and beverage management to hotel operations – maximizing revenues, profitability and brand standards by developing, executing and up-selling marketing strategies, controlling costs and by providing excellent service and quality products to guests. Present hobbies include creating various Italian themed recipes and I have been submitting and publishing recipes for the last 6 years to various magazines. I have now decided to start my own website to publish some of the recipes I have created to share with everyone.
“Consumers today crave for the true, immediately recognisable and authentic taste of chicken, giving them a reassuring feeling of home-made and delicious recipes of creative cooking, this precise feeling of “cooked with time and love” that we all target now in the food industry.
Chicken as a meat has been depicted in Babylonian carvings from 600BC. The chicken was one of the most common meats available in the middle ages. It was eaten over most of the eastern hemisphere and a number of different kinds of chicken such as capon, pullets and hens were eaten. It was one of the basic ingredients in the co-called white dish. a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Healthy, affordable and let’s not forget delicious, chicken is a wonderfully versatile ingredient which works equally well as part of a family meal as it does a stunning dinner fine dining to party centre-piece. Some of the chicken recipes in today’s market produce plenty of inspiration, from rustic suppers to Michelin-quality dishes.