q&a with chef kiki
Meet Chef Kiki Alvarez, a culinary wizard with over a decade of deep diving into holistic health practices like Ayurveda, macrobiotics, and tropology. She's all about the magic of plants and how they can make our bodies feel amazing! From superfoods to adaptogens and medicinal mushrooms, Kiki's on a mission to create functional recipes that not only taste incredible but also harness the power of nature. Experience bold flavors of South American vegan cuisine 🌱 at Mesa by Kiki Alvarez Supper Club.
Q: Tell us a little bit about yourself.
I'm originally from Venezuela. I have had a passion for the kitchen since I was 12 years old when I baked my first bread following a recipe book. Since then, I have dreamed of becoming a Chef, but It was only after I got my degree in Public Relations that I decided to pursue my passion and start working in organic and vegetarian restaurants. Being a vegetarian myself and raised by a vegetarian, since a very young age I have always been interested in healthy ways of living and healthy eating. From there, I opened my own healthy café, closed it, moved to Dubai to work in Coya restaurant, then after a crisis, I started working in Seva and them Freakin Healthy. Afterward, I ventured into the entrepreneurial world as a menu developer, hosted private dinners, and started Mesa. Initially, the main intention with Mesa was to find a channel for expression.
Q: Your food showcases either Peruvian and/or Venezuelan cuisines. Are these cuisines typically centered around meat?
Yes, Peruvian cuisine is more diverse and has more options compared to Venezuelan cuisine. However, both cuisines are centered around animal protein.
Q: Favourite protein to work with and why?
Tofu. Yes, I know people say it's bland, but this is because they don't know how to cook it. I love tofu for how versatile it can be. It acts like a sponge, absorbing the flavors that you want into it, and you can play with textures to achieve a tender, meaty one ;).
Q: What is the biggest myth/misconception about cooking plant-based foods that you encounter?
That it's boring. For me, it's the most creative cuisine, as you really need to think outside the box and create things out of the ordinary, like a kofta made from mushrooms and tofu, or an omelet made from chickpea flour.
Q: How do you handle the challenge of recreating classic non-vegan dishes into vegan versions, and which one was the most rewarding to perfect?
My mushroom ceviche is one of my favorites. I always share the story at my supper that vegan ceviches typically don't give me the same feeling as the real one. After trying the best mango ceviche ever in Peru, I was determined to recreate it. I'm very happy with the end result, and my Peruvian family approved of it.
Q: What are some of your favorite vegan brands and local businesses in the UAE?
Of course, Seva (is home!)... I've been working with in their menu and in one way or another for the last 7 years. I love House of Pops for their incredible popsicles, NoDought for their pastries and tortillas, Raw Kure for their desserts, Freakin Healthy for their bites, Grawtitud for their vegan cheese - they're unbelievable! German Bakery even makes vegan croissants!! And, of course, mushrooms from Below Farm. My favorite place in winter is the Farmers Market.
Q: If you had to eat only one meal for the rest of your life, which one would it be and why?
Arepas of course, Arepas is a corn Venezuelan bread, it makes me feel home, loved, is my comfort food, is delicious and so versatile!
Q: If you could give one piece of advice to new vegans, what would it be?
Do it at your own pace. We are all unique; some of us crave radical change and can cut everything and start from day one, while others take time and need to create a plan. Listen to your body and continue studying because you are unlearning eating habits you've had your whole life! So, take your time and be kind to yourself! Choose your favorite go-to recipes and learn how to cook them vegan. You don't even need to create them; just Google them, do a couple of trials, and master them. Then, start with two more recipes until you build up your menu ;).
Q: What vegan cookbooks do you recommend?
The Homemade Vegan Pantry by Miyoko Schinner
The moonjuice cookbook by Amanda Chantak Bacon
Pana Chocolate by Pana Barbounis
Vegan in 7 by Rita Serano