I recall a 9 year-old me spending messy hours in the kitchen, day and night dreaming of my first food project and actually humiliating my mom by going around trying to sell the neighbors those jelly custard cups. But life never goes as planned and also never fails to take us by surprise, I got busy doing what everybody else does and studying what everyone else studies. I Got my degree in business administration, majoring in marketing then started my journey of slavery working for corporate then teaching in university. A few days before leaving the country for my MSc, I realized I had been doing the wrong thing all this time, spending countless years in misery. So I decided here to take this leap of faith and follow my passion. I Got my culinary arts diploma, then started pursuing my passion by working in hotels, or with food and beverage startups, the slow-food community, the Young Chefs community board, Top-chef Arabia, and the Egyptian chefs association and food consultancies across Egypt and UK. Growing up in a family that appreciates homemade everything, I learnt the value of fresh, chemical and preservatives free food. The major value behind the concept that gathered the 4 of us to start Lokāli
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