A Sacramento food influencer made her name in Dubai. She has a new plan for the U.S.
BY ASHLEY WONG
Despite the fact that she’s been up since 3 a.m. and caught about five hours of sleep, Lamees AttarBashi picked up the call with an easy laugh and a boisterous personality that bubbles through the phone.
“It’s the only way to have my peace and quiet. I love my kids to death, but please shush,” AttarBashi laughed.
This is AttarBashi, 38, an Instagram food blogger with a budding snack food company. Her Instagram page is testament to the hours she spends each day on her culinary creations, full of rich, smoky and hearty recipes whose fragrance practically floats off the photos, from the flaky sticky-golden basbousa to charred eggplant boats stuffed with pomegranate molasses and browned beef.
Her dishes are mainly Middle Eastern, but her page is also scattered with the British food of her youth like Scotch eggs and scones, as well as more whimsical offerings, like cookies piped with frosted mummy faces for Halloween. But what many Sacramentans new to her page may not realize is that she’s also a TV personality, having already made a name for herself years ago in Dubai.
It all started with a cake recipe in a children’s book when she was a kid. Her mother, whom AttarBashi credits with planting and nurturing her love of cooking, guided her through the steps as she created her own dish from start to finish for the first time.
“I was so fascinated, like how can you create something from nothing?” AttarBashi said. “Forty minutes in the oven ... I just sat in front of it waiting for it to bake. That was the spark of how it led to where I am right now.”
AttarBashi has been chasing that spark ever since, letting it guide her out of an unsatisfying engineering job to culinary school, a business degree and Dubai cooking TV shows. In Sacramento, where she, her husband and two children settled four years ago, AttarBashi is moving into food blogging and a forthcoming snack food company in the U.S.
https://www.sacbee.com/article248961094.html
No comments:
Post a Comment