Tunisian chef Malèk Labidi has taken it upon herself to safeguard the country's rich culinary heritage. With a passion for cooking and a background in arts culinary and management, Labidi has been working tirelessly to document the diverse culinary traditions of Tunisia. Her journey began several years ago when she appeared on TV cooking shows, showcasing her skills as a chef and communicator.
Labidi's academic background is in sciences de gestion, which she studied at the University of Paris Dauphine to please her parents. However, her true passion lay in cooking, and she went on to pursue a diploma in arts culinary and management at the prestigious Institut Paul Bocuse. This change in direction allowed her to follow her childhood dream of working with food and exploring the country's culinary heritage.
After completing her studies, Labidi returned to Tunis in 2011 and worked in a restaurant for three years, applying the values she holds dear: respect for the land, sustainability, and celebration of seasonal products. Her experience in the restaurant industry further fueled her desire to document Tunisia's culinary heritage, which she believes is a treasure that needs to be preserved.
Labidi's project involves documenting the culinary traditions of the entire country, divided into four regions: north, coast, south, and center. With the help of a cultural foundation and a team of collaborators, including Nadia Dimassi and Béchir Zayèn, Labidi has been working on this project for several years. The team has already released three volumes, covering the north, coast, and south regions.
The books, titled "La table du nord," "La table de la côte," and "La table du sud," are the first three volumes of a planned four-volume series. Each book provides an in-depth look at the culinary traditions of a specific region, highlighting local ingredients, recipes, and cooking techniques. The fourth and final volume is expected to be released soon.
Labidi's work is not limited to cooking; she is also committed to preserving Tunisia's cultural heritage. Her project aims to promote the country's rich culinary diversity and raise awareness about the importance of preserving traditional recipes and cooking techniques. By documenting the country's culinary heritage, Labidi hopes to inspire a new generation of chefs and food enthusiasts to appreciate and respect Tunisia's cultural traditions.
The release of Labidi's books has been well-received by the public and critics alike. Her work has been praised for its attention to detail and commitment to preserving Tunisia's culinary heritage. As the fourth volume prepares to launch, Labidi's contribution to the country's cultural landscape is undeniable, and her passion for cooking and heritage preservation continues to inspire others.
Key points
- Malèk Labidi's project aims to document Tunisia's culinary heritage through a series of books on regional cuisine.
- The books cover the north, coast, south, and center regions of Tunisia, highlighting local ingredients, recipes, and cooking techniques.
- Labidi's work promotes the country's rich culinary diversity and raises awareness about the importance of preserving traditional recipes and cooking techniques.
