For clients who need advice about starting or expanding a business in the Halal food sector. We will spend time discussing your business idea/proposal/obstacle for which you require specific expertise to move forward and thrive with your project. All information is held confidential.

For corporate clients, caterers, home entertainers looking for some guidance on menu development for school lunches, weddings, and other large-scale events or parties.

Cooking advice, tips and tricks for new cooks or for those requiring basic cooking skills and advice. We will spend the hour determining solutions to the obstacles preventing you from cooking your best meals ever-- and help make that happen.

For current and/or aspiring chefs who wish to create Halal menus for institutions and organizations, this 2-hour workshop will cover all of the essentials and basics required to understand how to set up a Halal kitchen space, as well as create meals that are Halal-compliant, including sourcing ingredients. My Halal Kitchen™ certificate granted upon completion of training.

Week 1: The Culinary History of Arabs in Sicily. Sicilian Mezze (Antipasto)
Week 2: The Sicilian Lunch: Pasta with Sauce and Cutelets
Week 3: Cooking without Wine: Sicilian Fish Pasta Dishes
Week 4: The Art of Sicilian Desserts: Tiramisu and Zabaglione

Week 1: The Culinary History of Arabs in Al-Andalus. Andalusian Tapas
Week 2: Fish and Seafood Dishes
Week 3: Meat & Poultry Dishes
Week 4: Desserts from Al-Andalus

Week 1: Culinary History of the Aegean, Pantry Essentials, How to Make Cay and Turkish Breakfast
Week 2: Vegetarian Dishes from the Aegean Coast
Week 3: Meat and Fish Dishes of the Turkoise Coast
Week 4: Turkish Dessert

Week 1: Making Cheese at Home (Cheeses You Can Make at Home)
Week 2: Preserving Food in Jars
Week 3: Dehydrating Ingredients and How to Use Them in Cooking
Week 4: How to Make Sourdough Starter & Bread

Week 1: Karakoram Highway: Afghan & Pakistani-Chinese Cuisine
Week 2: Uyghur Cuisine
Week 3: Uzbek Cuisine
Week 4: The Food of Oman
Week 5: The Food of Tanzania and Zanzibar
Week 6: Iraqi Cooking
Week 7: Levantine Cuisine: The Food of Aleppo
Week 8: Levantine Cuisine: Lebanon

Week 1: Egyptian Cuisine
Week 2: Algerian Cuisine
Week 3: Libya
Week 4: Moroccan & Cuisine