Interview with ATICO Central Kitchen, Pastry Chef Bassam Al Jammal


If you’ve recently tried our bread and desserts at AlQasr Metropole Hotel, Trattoria, Vinaigrette, The Nub, Ren Chai, Yoshi, Wild Jordan Center, Copas Central and Amigo you’re bound to know that it’s been flavorfully sweeter at ATICO Fakhreldin Group! Our Chef has been artistically crafting new sweets and savories for all of our restaurants and catering services. We’ve all tasted his delicious creations and seen his edible architectural masterpieces, decorating AlQasr Metropole Hotel, Fakhreldin Restaurant and Wild Jordan Center during the last holiday season.  So we wanted to get to know Chef Bassam who’s just joined ATICO Fakhreldin Group’s Central Kitchen as a Pastry Chef.

How did your interest begin in cooking and baking and what’s your earliest memory in the kitchen?

I was looking for something that was nice and different. I had to think hard about this because this was going to be my future.  That’s when I decided to learn more about sweets and breads mainly because of the way they taste, smell and feel.

Share an experience with us, which was very rewarding for you.

I began to learn more and more about the world of pastry and my life became more beautiful because I love my work so much.

What’s your favorite ingredient to work with?

Through my experience I discovered what were the difficult and easy ingredients to work with and found that chocolate used for decoration for example, was one of my favorite ingredients to work with.

Successful tips you would share with young Pastry Chefs….

I believe these should be the foundations their careers…to know what you love before you start, be sincere to your work, and have perseverance and honesty in what you do. You should also possess humility and respect to others.