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Wrong Mourad Lahlou?

Mourad Lahlou

Chef

Williams-Sonoma , Inc.

HQ Phone:  (415) 421-7900

Email: m***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Williams-Sonoma , Inc.

3250 Van Ness Avenue

San Francisco, California,94109

United States

Company Description

Williams-Sonoma, Inc. is a specialty retailer of high-quality products for the home. These products, representing eight distinct merchandise strategies - Williams Sonoma, Pottery Barn, Pottery Barn Kids, West Elm, PBteen, Williams Sonoma Home, Rejuvenation, an...more

Background Information

Employment History

Chef

Aziza


Affiliations

StarChefs

Advisory Board Member


Education

Ph.D.

economics

San Francisco State


master's degree

economics


master's degree

economics

San Franicsco State University


Web References(197 Total References)


» Chefs in the News

www.somethingwedreamed.com [cached]

Q&A with Chef Mourad Lahlou (WILLIAMS SONOMA)
Wolfgang Puck Sued: Your Waitress Smashed My Skull ... Now Pay Up! (TMZ)


www.somethingwedreamed.com

Tags: 60 Minutes, Alain Ducasse, Annie Somerville, anthony bourdain, camel, food trends, greens, JFK Airport, Jose Andres, Marcus Samuelsson, Mourad Lahlou, Qatar, soul food, Tanya Holland, waitress, Wine, wolfgang puck
Q&A with Chef Mourad Lahlou (WILLIAMS SONOMA) Wolfgang Puck Sued: Your Waitress Smashed My Skull ... Now Pay Up! (TMZ)


blog.williams-sonoma.com

In Morocco, where our featured chef Mourad Lahlou grew up, beghrir were a mainstay of holiday celebrations and breakfasts.
Beghrir are simply Moroccan pancakes, smaller than their American counterparts - and with a unique twist. "When you cook beghrir, you just cook it on one side, and it develops these holes on the surface," says Mourad. "When we drizzle butter and honey in them, you can pick them up and there is no dripping, because all of the butter and honey gets trapped in the little holes." Making beghrir is simple with a silver dollar pancake pan, as Chef Lahlou demonstrated for us in the kitchen of his restaurant Aziza. Just spritz the pan with nonstick cooking spray, pour the batter into the pan's wells, cook until bubbles form, and lift out with an offset spatula. Drizzle with melted butter and honey and enjoy! Traditionally, Mourad makes beghrir with a yeasted batter inspired by his mother's recipe (she's superstitious about beghrir).


blog.williams-sonoma.com

In Morocco, where our featured chef Mourad Lahlou grew up, beghrir were a mainstay of holiday celebrations and breakfasts.


Gourmet Wine Dinner with Guest Chef Mourad Lahlou | The Vancouver Club

vancouverclub.ca [cached]

Gourmet Wine Dinner with Guest Chef Mourad Lahlou
GOURMET WINE DINNER - prepared by Guest Chef Mourad Lahlou Mourad Lahlou is the Chef behind San Francisco's Aziza, where his cuisine marries the traditions of Morocco with the fresh local ingredients of the Bay Area and the advanced culinary techniques employed by only the most modern of chefs. Virtually self-taught, he learned to cook "accidentally" while at university, trying to recreate the dishes of his childhood Morocco and longing for a connection to home. Eventually abandoning his studies to open a restaurant with the support of friends and his former professors, his restaurant became a success almost overnight and took him from economics major to major chef. Today, he is known as the Chef behind the innovative cuisine at Aziza and has a Michelin Star to boot!


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