Interview with Nada Al-Barshoumi, A plant-based chef and food blogger (one arab vegan)
Get ready to be inspired! Today we meet Mrs. Nada al-Barshoumi, the "One Arab Vegan," who's transforming the plant-based scene with her delicious Middle Eastern recipes. From passionate blogger to culinary game-changer, she's making veganism accessible and exciting for everyone. Join us as we explore her journey, delve into her unique approach, and discover the power of flavor on a plate!
What Initially Led You To Explore A Plant-Based Diet? Was There A Specific Moment Or Realization That Sparked The Change To A Vegan Lifestyle?
I’ve been vegan for over 12 years now, but my journey towards veganism has been a much longer evolution. I stopped eating red meat and poultry at the age of 12, but it wasn’t until I moved to the UK for university that I started to properly dabble with vegetarianism. I was blown away by the incredible variety of vegetarian options at both supermarkets and restaurants. That said, I wasn’t a healthy vegetarian - my diet consisted largely of pasta, faux meat products and cheese toasties and I suffered from what seemed like chronic sinus infections. While trying to get to the bottom of my health issues, I discovered a dairy sensitivity and cut it out of my diet overnight.
From there I learned about the benefits of a raw vegan diet and decided to give it a shot for 30 days before reverting to cooked plant-based fare. What started out as an experiment evolved into a lifestyle choice.
After discovering a newfound passion for vegan cooking, I read every book, blog and watched every documentary I could find. I learned not only about the health benefits of a vegan diet, but about the horrors of factory farming and the impact of animal agriculture on our planet. Although I first went vegan for health, I stayed and remain vegan for the animals and for the environment.
Leaving The Corporate World To Pursue Your Culinary Passion Is Commendable. Can You Tell Us More About The Moment You Decided To Take This Bold Step?
Cooking has long been a passion of mine, one that has only deepened and strengthened over time. Although I have long been encouraged by friends and family to pursue the culinary world – I was torn between two worlds as I also very much enjoyed and excelled at my career in PR and communications.
Just ahead of the Covid-19 lockdown in 2020, I learned about the Plant-Based Culinary Arts program being offered at Le Cordon Bleu, in London and you could say that’s when the seed to pursue this dream was first planted. The years that followed were very busy for me personally – I was lucky enough to meet my husband and we proceeded to build our lives together. At the end of 2022, and with his invaluable support – I submitted my application to Le Cordon Bleu in London. As soon as I received word of my acceptance, I knew this was an opportunity I couldn’t pass up – even though I had absolutely no idea how I would forge my way into a new career at that point!
Documenting Your Culinary Journey On Your Blog And Social Media Channels Is A Wonderful Way To Inspire Others. How Do You Hope Your Experiences Will Encourage People To Follow Their Passions And Embrace Change?
While I hardly consider myself ‘old’ (and firmly believe that age is just a number) – I hope that my experiences inspire others to recognize that it’s never too late to explore a passion or follow a dream. I wrote off the possibility of doing so myself for many years – mainly due to a crippling fear of failure. Having now taken this step I can see now that many of my worries were unfounded. Even if there are millions of people pursuing your particular passion, you are unique because of who you are and what you bring to the table. Yes, others can do it too, but no one can be you.
Being A Contributor To ‘Flavors Of Freedom’ Is Heart-Warming. How Did You Get Involved In This Project, And What Does It Mean To You?
I was invited to be a part of the project by its architect, Vidya Ramachandran (@bipocvegan on Instagram), who worked tirelessly alongside the many contributors to bring this project to life.
I am, as many others around the world, deeply troubled by the ongoing and worsening Genocide in Palestine and am faced with helplessness and frustration almost daily. it has been empowering to contribute towards an initiative that not only generates proceeds to aid charities on the ground, but also celebrates Palestinian food and culture unabashedly.
I am a firm believer in that the preservation of food (along with other forms of culture like poetry, music, and dance) is a form of resistance, and I hope those that purchase and read ‘Flavors of Freedom: Vegan Recipes for Palestine’ resonate with this also.
What Do You Envision For One Arab Vegan In The Coming Months Or Years? Any Exciting Projects Or Collaborations On The Horizon?
One Arab Vegan has admittedly taken a little bit of a backseat as I am working hard behind the scenes to launch my latest venture, Kinfoli Culinary Consultancy – which is a plant-forward consultancy focused on the future of food. At Kinfoli, we aim to empower restaurants and food businesses to really embrace plant-forward dining by providing them with the skills and resources they need to diversify their menus, attract, and retain flexitarian diners.
Combining my PR expertise as well as my culinary training, Kinfoli offers bespoke culinary and communications solutions for both entrepreneurs and established businesses, offering a wide range of services including menu creation, recipe development and staff training as well as communications strategy development and PR support.
Why did I decide to start a culinary consultancy? For one simple reason – I believe the future is plant-forward that that is where the global F&B industry is heading. While my passion for plant-based cuisine is unparalleled, I’m realistic about the steps needed to create lasting change. At Kinfoli Culinary Consultancy, we envision a future of food where flexitarian diners can make sustainable choices no matter where they eat. One where all styles of eating styles have a seat at the table and where menus are brimming with creative, fresh, and tasty plant-based dishes that everyone can enjoy.
A fusion of the words 'kin' and 'foliage’, Kinfoli embodies the link between community and nature and evokes our mission, nourishing the future of food through innovative plant-based culinary creations.
We specialize in crafting rich and innovative plant-based dishes that are sustainable without compromising on taste or flavor.
From hesitant vegetarian to culinary changemaker, Nada al-Barshoumi's journey is an inspiring testament to following your passions. Driven by health, the environment, and animal rights, she transformed her love for cooking into a platform for delicious vegan inspiration. Now, with Kinfoli Culinary Consultancy, she empowers businesses to join the plant-forward revolution, making sustainable choices accessible and flavorful for all. The Middle East Vegan Society wishes all the best for such an inspiring woman.
