Other Women's Jobs // Imane Alaoui

NAME: Imane Alaoui

INSTAGRAM HANDLE:

@flavors_of_imane

JOB TITLE: Culinary Expert and Author

Imane Aloui is a culinary expert with a passion for cooking and the ability to create delicious and easy to understand recipes.

She has recently published a cooking book titled Flavors of Morocco Transcended, which features a variety of recipes highlighting her unique cooking style and cultural influences. The book focuses on simple yet flavorful dishes, making it easy for culinary novices to explore new flavors and techniques.

Imane often shares her culinary journey, tips and insights through various platforms, including social media and podcasts - where she engages with food enthusiasts and aspiring chefs. Her work aims to inspire others to explore their culinary creativity and enjoy the art of cooking.

Let's learn about a typical Saturday in the life of Imane Alaoui:

8AM: I begin my day early with a quiet moment in the kitchen, with a breakfast that is French-inspired - typically a fresh baguette, Earl Grey tea, and eggs prepared in various ways. I might crave a Moroccan touch, like sprinkling cumin into my scrambled eggs or omelette. This morning ritual helps me get centered on the day ahead. Today, I am preparing for a very special collaborative Supper Club dinner at my home, where friends and guests will experience an evening of Moroccan-infused flavors and live music. I plan my menu, checking each detail, from ingredients to plating concepts - setting the tone for the evening.

10AM: By mid-morning, I head to the local supermarket to hand-pick the ingredients I will use for dinner. My starters will include peas, artichoke, and stracciatella bites as well as gazpacho verrines with Moroccan flavors, showcasing a blend of Mediterranean and Moroccan tastes. I carefully select fresh herbs, seasonal vegetables, and fragrant spices, ensuring that each ingredient reflectsmy Moroccan heritage.

12PM: Back in my kitchen, I start preparing the ingredients for the main dish - duck with pears. I chop, spice up and arrange, always aiming to strike a balance between Moroccan spices and refined French techniques. The aromas of ginger and turmeric and pear fill my home, setting the atmosphere for the evening ahead.

2PM: I take a quick lunch break with my daughter and husband. We sample the small plates I plan to serve, adjusting the seasoning as needed. We also review the seating and ambiance setup for tonight. Together, we envision a warm, inviting space where guests will feel at ease. I carefully arrange low, intimate seating and set out some handmade Moroccan tableware, adding olive tree branches to complete the look. The experience is more than just food; it’s about creating a moment of connection and cultural immersion.

4PM: The dessert is next, and tonight I am making a deconstructed lemon cream with blossom water paired with Moroccan biscuits. I’ve always leaned toward French-inspired desserts, adding Moroccan touches that resonate with my style. The lemon cream is a hint to my culinary philosophy, representing the harmony of two culinary worlds. The kitchen fills with the gentle scent of blossom water and citrus, setting the mood for a memorable evening.

6PM: Final preparations are underway. I add the finishing touches to each dish, garnishing plates with fresh herbs and edible flowers. I prepare a little welcome drink of orange juice with blossom water, as well as bites of couscous and fava beans for guests to enjoy as they arrive. A violinist will accompany dinner, playing a mix of Arabic and French melodies, creating a fusion of cultures that mirrors the food. And as a personal touch, I write a small welcome note for each guest, introducing them to the evening’s menu. I value these thoughtful details, knowing they will create a lasting impression.

8PM: The evening begins, and as my guests arrive, my home is filled with the sounds of a live violinist - perfectly complementing the evening’s ambiance. I welcome everyone personally, introducing each dish and sharing stories behind each recipe, like the origins of the duck and pear pairing or the inspiration for the deconstructed lemon cream. The evening unfolds with laughter and curiosity as guests experience my unique blend of Moroccan heritage and French influence.

10PM: All of my guests say goodbye. The dinner was a success, filled with happiness and curiosity for my food and culture. I make a few notes on some ideas for future recipes.