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2016-12-04T00:00:00.000Z

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Wrong Mourad Lahlou?

Mr. Mourad Lahlou

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Background Information

Employment History

Barbara-Jo's Books

Culinary Institute of America

Executive Chef

Aziza

Education

economics

San Francisco State University

Ph.D.

economics

San Francisco State

master's degree

economics

Web References (198 Total References)


Trivia Bonus: Sausalito resident ...

www.oursausalito.com [cached]

Trivia Bonus: Sausalito resident Mourad Lahlou, chef at Aziza in San Francisco, challenged Cat Cora on Iron Chef America in 2009, as shown in the trailer below.


aziza | san francisco : philosophy

www.aziza-sf.com [cached]

Mourad Lahlou has two life stories. Born and raised in a large extended family in the ancient Medina of Marrakesh, he came to the United States when he was 20 to study economics at San Francisco State University. Missing his native cuisine, he taught himself how to recreate his favorite Moroccan dishes with local ingredients and his own inventive techniques. Before long, he had embarked on a journey that would lead to a career as a pioneering Moroccan-American chef.

As chef/owner of Aziza in San Francisco, he has been recognized as one the most dynamic and individual chefs in the Bay Area. His strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients of Northern California.
Driven by a desire to strip away the clichés and misconceptions about Moroccan food and celebrate its true potential for fine dining, moourad's cooking is both cerebral and sensual - a rare blend of stunning presentation and meticulous attention to detail with soulful and often surprising flavor combinations.
Mourad opened his first restaurant, Kasbah, in San Rafael, California in 1996, and was recognized as a Rising Star Chef by the San Francisco Chronicle in 1998. In 2001, looking to take his cooking in a more modern and sophisticated direction, he closed Kasbah and opened Aziza in San Francisco's Richmond district.
...
In 2008, Mourad was named a Rising Star Chef by StarChefs, and in 2009 the Chronicle raised Aziza's rating to three and a half stars. That same year, Zagat named Aziza one of the top 10 Bay Area restaurants of the decade, and Lahlou won Food Network's Iron Chef America by a record-breaking margin.


"The method we use to make ...

www.friendsofmorocco.org [cached]

"The method we use to make tea is really unusual," says Mourad Lahlou, chef of Aziza and Mourad in San Francisco, CA (Lahlou is a Morocco native).

...
Lahlou calls Moroccan mint tea the country's national beverage, as it is known to represent "a lot of love, and the good things in life...Growing up as a young boy in Marrakesh, it was a daily ritual," he says. "You are always mesmerized watching the person making it. It brings people together."
Tea is served at birthday celebrations, in business meetings and to those visiting the Medina (Marrakesh's vendor-filled old city). "For people in Morocco, if you want to close a deal, they won't even want to talk to you until they have tea with you," Lahlou says. "And if you go to the Medina and visit a dozen shops, you might leave the market with one piece of clothing and having had a dozen cups of tea."
There is even a saying in Morocco, according to Lahlou, that goes something like, "I don't know them, I haven't had any tea with them."
...
Lahlou admits that for his daily tea, he prefers to omit the sugar. He opts for a version that's more like an infusion: high-quality mint leaves and lemon verbena steeped in hot water, and topped with a few pine nuts.
How to Serve It The equipment used to make and serve Moroccan mint tea is extremely particular: the tea is brewed in special kettles made of pounded silver that, as Lahlou says, look an awful lot like the magic lamp from Aladdin. Glasses, not cups, are the proper drinking medium for the tea. The equipment plays heavily into the tea's highly ceremonial serving process. As Lahlou describes: "The tea kettle has a nozzle, and the person making the tea will start from the bottom where the glasses are and raise the teapot so high that it forms a head on the top of a tea glass, like a pint of beer. That cools down and aerates the tea. Glasses are typically refilled at least three times, with each subsequent serving getting stronger and slightly cooler.
But the most important part of the tea drinking ritual, Lahlou says, is savoring each glass. "You're supposed to take your time and take little sips," he says. "It's like drinking a glass of bourbon.


Culinary Masters Competition 2012: Advantage Ohio | Charlie Palmer Group

www.charliepalmer.com [cached]

Mourad Lahlou, creator of a modern and personal version of Moroccan cooking, is the owner and chef at Aziza in San Francisco (nominated by Chef Mina).


Mourad ...

www.bottlerocknapavalley.com [cached]

Mourad Lahlou

...
Mourad Lahlou has two life stories. Born and raised in a large extended family in the ancient Medina of Marrakesh, he came to the United States when he was 20 to study economics at San Francisco State University. Missing his native cuisine, he taught himself how to recreate his favorite Moroccan dishes with local ingredients and his own inventive techniques. Before long, he had embarked on a journey that would lead to a career as a pioneering Moroccan-American chef.
As chef/owner of Aziza in San Francisco, he has been recognized as one the most dynamic and individual chefs in the Bay Area. His strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients of Northern California.
Driven by a desire to strip away the clichés and misconceptions about Moroccan food and celebrate its true potential for fine dining, moourad's cooking is both cerebral and sensual - a rare blend of stunning presentation and meticulous attention to detail with soulful and often surprising flavor combinations.
Mourad opened his first restaurant, Kasbah, in San Rafael, California in 1996, and was recognized as a Rising Star Chef by the San Francisco Chronicle in 1998. In 2001, looking to take his cooking in a more modern and sophisticated direction, he closed Kasbah and opened Aziza in San Francisco's Richmond district.
...
In 2008, Mourad was named a Rising Star Chef by StarChefs, and in 2009 the Chronicle raised Aziza's rating to three and a half stars. That same year, Zagat named Aziza one of the top 10 Bay Area restaurants of the decade, and Lahlou won Food Network's Iron Chef America by a record-breaking margin.

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