q&a with chef lea
Meet Chef Lea, the heart and soul of the Soulea.14 kitchen. A gifted homemade chef with an unwavering passion for cooking, her culinary creations reflect her unshakeable passion for preserving the rich flavors of traditional Syrian cuisine while infusing them with contemporary flair.🫒
Q: Tell us a little bit about yourself.
I'm Lea, a 28-year-old entrepreneur with a background in graphic design. Despite starting my professional journey in the corporate world, my true passion lies in the art of cooking—a love that has been with me since childhood. Inspired by the rich and savory creations crafted by my mother in the kitchen and guided by the timeless recipes passed down from my grandmother, I found my calling in the world of flavors.
Last year marked a pivotal moment as I decided to turn my culinary passion into a profession. I am a self-made chef and the proud founder of Soulea.14 Syrian Supper Club. This venture is a testament to my commitment to redefining dining experiences by offering a journey through the rich and diverse culinary landscape of Syria.
At Soulea, we strive to recreate the warmth and authenticity of a Syrian home, where every dish tells a story and every bite is a nostalgic trip back to the heart and soul of traditional Syrian cuisine.
Q: Any particular dish of yours that you/others preach about?
One of the dishes that holds a special place in my heart is Mselouqat. This vegan kibbeh, crafted from fine burghul, is delicately stuffed with palak and immersed in a heavenly sauce combining a mixture of aromatic spices, various chilies, lemon, garlic, and extra virgin olive oil. The dish is then finished with a topping of walnuts. Originating from the East of Syria, my hometown, Mselouqat carries a profound nostalgic value for me.
This century-old dish became a standout favorite during Soulea.14's first season. Guests couldn't stop raving about the dish's uniqueness and its delectable flavors. Mselouqat, with its rich history and irresistible taste, has become a symbol of the culinary journey we offer at Soulea.14.
Q: Where do you go/what do you do when you need to recharge your culinary batteries?
When I need to recharge my culinary batteries, you'll find me at the beach, soaking up the sun with a book in one hand and a glass of wine in the other. Stepping outside of the kitchen, this is my sanctuary to unwind after a long week of cooking. Nature provides the peace I crave, and the world of books fuels my creative mind. And, of course, a glass of wine is always a welcome companion when the weather is just right.
Q: As you’ve been the host of many supper clubs with strangers dining together, what’s the perfect ice breaker?
As hosts of Soulea.14 Syrian Supper Club, creating a comfortable and welcoming atmosphere is paramount to our communal dining experience. To break the ice, my business partner and I personally engage in casual conversations with each of our guests as we walk around. Additionally, we have found that sharing a drink is a fantastic way for people to cool off and relax before dinner. The combination of good company, a great setting, and the anticipation of a shared culinary adventure sets the stage for a memorable evening of connection and camaraderie.
Q: From your background/culture, are there any etiquette rules at the dining table that you’d be expected to follow?
In our culture, sitting down for lunch or dinner is a cherished family time, where we all gather to share a meal together. During these moments, it is customary to give undivided attention to the people at the table, so using your phone or watching TV is discouraged. Additionally, we were taught table manners, which include eating with your mouth closed, avoiding loud chewing, and always excusing yourself if you need to leave the table. These practices enhance the sense of togetherness and respect during our shared meals
Q: If you could dish out advice to any aspiring chef, with the realities of what’s life like in the kitchen, what would it be?
As a self-taught chef, my advice to aspiring culinary talents is to fearlessly pursue their dreams, especially in an industry with initial challenges, particularly for women. In the kitchen, prioritize creativity—step out of your comfort zone, embrace new recipes, and fearlessly explore techniques beyond traditional training. Lastly, gaining hands-on experience through internships or local restaurant work will give you an edge in the culinary world.
Q: The three most beautiful words in the Arabic culinary language?
In the Arabic culinary language, a variety of beautiful words convey gratitude and appreciation for food. Each word paints a picture of culinary culture and the warmth of shared moments around the table. Among them, my top three favorites are:
Sahtein: Wished during meals, it means "two healths," conveying sincere good wishes for health.
Teslam Eidek: Meaning "May your hands be safe," it is used to convey gratitude for the offered food or drink.
Sofra Daima: Shared after a meal at someone's home, expressing a hope that their table never runs out of food.
Q: If you were to invite a movie or chef character to dinner, who would you choose and why?
If I were to invite a movie or chef character to dinner, my top choice would undoubtedly be the Orfali Brothers. Their journey serves as a profound inspiration, particularly as fellow Syrians who share not only the same culinary roots but also a deep connection to the ingredients and flavors we grew up with. The tale of their success resonates with me, proving that with determination, nothing is impossible.
What fascinates me even more is their exceptional creativity and artistry in the realm of food. Sharing a meal with the Orfali Bros would not only be a delightful gastronomic experience but also an opportunity to explore the depths of their culinary philosophy.