The UAE society is characterized by its diversity, with over 200 nationalities living together in peace and tolerance, serving as a unique model of tolerance and respect for other cultures. During the 'Year of the Family' and the month of Ramadan, we celebrate the culture and heritage of the UAE as a source of inspiration for those whom the community has embraced, who were influenced by it and became part of one large family hosted by the land of goodness... the land of the UAE. Cooking is not just a means of preparing food; it is an important part of the cultures of peoples and collective memory, the habits of residents and their lifestyle, as the components of food express the environment and its bounties. Therefore, the move of the Executive Sous Chef at 'DoubleTree by Jumeirah Beach', Chef Mohamed Sayed, to reside in the UAE has been a significant milestone in his career. He said: 'When I first came to the UAE, I was a young man carrying my roots with me, but I was still searching for my own voice as a chef. Today, after all these years, I can confidently say that the UAE is the place where I matured both personally and professionally. Here, I learned that hospitality is not a detail, but the soul of cooking and its foundation, and that food is an act of generosity, patience, and respect before it is a recipe.' Regarding the influence of Emirati culture, Sayed explained that it reshaped his relationship with the kitchen; he learned to appreciate simplicity, avoid unnecessary complexity, and rely on balance and authentic flavor. By living in the country, he discovered ingredients that were not part of his kitchen before, such as 'loomi' (dried lime), which changed his understanding of acidity and depth, as well as saffron, cardamom, rose water, dates, and local honey. These ingredients taught him that true impact lies in precision and moderation. He continued: 'Traditional Emirati dishes have left a deep mark on my style. Majboos and Harees showed me the power of time and patience, while Luqaimat demonstrated how simple ingredients can carry great memory and emotional warmth. These dishes reminded me of what I grew up with: that food is inseparable from family and community. Today, my kitchen expresses this convergence; I offer dishes that blend Levantine kitchen techniques with Emirati flavors, such as using loomi with meats or incorporating dates into sauces and desserts, drawing inspiration from the atmosphere of the desert and the warmth of people. After spending most of my life here, the UAE's influence is no longer just a source of inspiration for me; it has become a natural part of my identity as a chef.'
