One chef in the Middle East takes the concept of ‘giving back to the community’ up a notch with his popular farm-to-table project.
By Jethu Abraham.
“The Community Table idea came about when I was studying and working in Miami. I was constantly being inspired by other chefs and farmers, and those experiences evolved into a yearning to create a community back home—one that would allow us to grow as one force,” says Chef Firas Al Zaid, founder of one of Kuwait’s well-known culinary initiatives.
Started in 2013, The Community Table is locally sourced in every sense of the word. Young Kuwaiti chefs from diverse culinary backgrounds come together to prepare a multiple-course menu with ingredients all brought in straight from the local farms.
“The typical format of a Community Table event is usually born with a single idea or food theme,” explains Chef Firas.
“We then carefully build on that concept through sourcing from our farmers as well as in collaboration with other entities to bring the vision to life. Within the framework of a multiple-course tasting menu that highlights that particular theme, guests are seated at one table for an intimate setting of mostly strangers, which makes the experience even more exciting.”
INTERNATIONAL CUISINES AND LOCAL FRIENDSHIPS
Not everything is local, however. The themes span diverse cultures and different seasons. The beginning of the local harvest—a uniquely themed ‘harvest special’—brings together a culinary adventure that explores people’s relationship with food as they need to know it—one that has become lost somewhere in takeaway menus and fast-food dining choices.
“Food is its own universe, and travelling through different cuisines allows us to remain curious. The most gratifying part of paying homage to other food regions is that we’re able to do so using local and indigenous ingredients, and the cultural parallels that are connected in that process are very mentally stimulating for a chef.”
The participants of The Community Table Initiative being almost always total strangers and coming together at a table simply to enjoy the dining experience brings back the focus to where it belongs.
“Through the power of food, long-lasting friendships have been built over the years. We often have artists bringing their talent to our pop-up art and menu design. Local baristas are often featured as a finale to the meal, and each table setting and ambience is entirely re-imagined for each event,” says Chef Firas, emphasising the significance of working together as a community to bring food to the table.
IN THE BACKGROUND
The settings are well-thought of, too: the first Community Table was arranged at Kuwait’s Sadu House, a popular historic landmark. Later on, the events would be held in various locations, from farms to restaurants and even museums.
The onset of COVID-19 shut down all kinds of social engagements, but Chef Firas continued to work on his vision to bring the community together once again, this time online via his Virtual Cooking Classes. Every participant who signs in will be delivered a box of fresh ingredients to their doorstep and can join in for the live group cooking classes.
Yet another online regular is Chef Firas’ Cooking Techniques – 60-second Instagram videos that are classes in themselves, showing viewers some ‘how to’ basics that can come in handy in the kitchen.
A FORCE TO RECKON WITH
In a country long ranked in the global top for obesity and health issues, initiatives such as The Community Table act as a much-needed counterforce. They ask questions about what goes into our food and where it comes from while also helping to spread awareness about the significance of opting for locally sourced ingredients.
For Chef Firas, the journey has been long but rewarding.
“Being a chef is extremely gratifying, and I really consider it an honour, but it also has some deeply low points that challenge you to constantly find new ways of staying motivated. Working with others for a common cause is a necessary reminder that none of us are alone in this.”