Having trained in classic French cuisine at a Michelin-starred restaurant, Yassine Boulaabar, Head Chef at Clay Bahrain, has honed his culinary expertise to include various other styles. He shares his early experiences, cooking influences and penchant for Nikkei cuisine.

Your early culinary influences came from your mother. Can you describe the first dish you ever made by yourself and what was her reaction to it?
Certainly! The first dish I ever made by myself was a meatball tagine with tomato sauce. I remember being excited and a bit nervous as I prepared the ingredients, carefully blending spices like cumin, coriander and paprika to give the meatballs a rich flavour. I simmered the meatballs in a savoury tomato sauce, infused with aromatic garlic and onions, and let it all cook slowly to meld the flavours together.
When I served it, my mum’s reaction was priceless. She was impressed not only by the taste but also by how well I had managed to capture the essence of a dish that was both comforting and flavourful. Her pride was evident as she took a bite and complimented the seasoning and texture. Her encouragement was incredibly motivating and made me feel that I was on the right path to exploring my culinary interests.