KITCHEN Continued from
KITCHEN Continued from page 27 and only two places in Dearborn where I’ll eat Arabic food.” Like his brothers, Sam was attending school when he found his true calling. “I was actually taking accounting classes at Oakland Community College, but I was fascinated by all the smells and the food that the students were preparing in the culinary arts program,” Sam said. “I followed my real interest.” Sam’s approach to preparing food is built upon the advice of an old friend who told him that simplicity is the key. “Food has to stay simple,” Sam said. “When you add this and you add that, you’re drowning the food. Don’t make it too complex and use the freshest ingredients. Stay away from frozen fish and frozen meats.” Lee echoes the importance of freshness while emphasizing the intermingling of different foods. “When I sit down to have a meal, The sous-chef is subordinate to the head chef. Attisha likened it an internship. In this case, the intern learns how to balance and blend the flavors and textures that are the hallmark of any great meal. He also learns how to nurture his own palate and create signature dishes. “Most of it starts with inspiration from ideas you’ve seen maybe on TV or in a magazine, then you put your own ideas into it,” said Attisha, 26. “You’re always learning. You can never learn enough. I want the food to be as extravagant as it can be.” Attisha’s next step is to become a head chef, but his dream is to own a restaurant. Chaldean chef Carl Hakim had a similar dream, and it became reality seven years ago when he opened Market Basket of Franklin with partners Robert Esshaki and Chris Thomas, Hakim’s cousin. Initially an old country market, the partners transformed it into a New York-style deli. “We had architects go to New PHOTOS BY DAVID REED NAME AGE FAMILY CITY SIGNATURE DISHES Carl Hakim, co-owner of Market Basket of Franklin 46 Wife Azucena, daughters Carly and Kaitlyn West Bloomfield Baked poached salmon with mustard dill sauce; three-day marinated tenderloin; white macaroni and cheese with lobster NAME AGE FAMILY CITY SIGNATURE DISHES Louai Sharkas, chef at Zinc Brasserie Wine Bar in West Bloomfield 43 Wife Likaa, daughter Lorna, son Christian Troy Kafta kebabs, white rice and vegetable stew; bouillabaisse “A lot of cooking is in the blood. I learned it from my mom, making people happy and fulfilling them with a good meal. I’m the youngest of eight kids, and I’ve always been around food.” – CARL HAKIM I look for different flavors and textures that work together, that create a harmony,” Lee said. “Italians, for example, are masters of combining melon and prosciutto. The melon is soft and has a sweet taste. The prosciutto is salty and has a chewy texture. The combination has a wellbalanced flavor and texture.” Lee left an impression on budding Chaldean chef Martin Attisha, sous-chef at Andiamo Riverfront in Detroit, who worked under Lee for nearly six years. “He’s a great chef,” Attisha said of Lee. “I learned a lot from him — certain methods and procedures on how to cook certain things. Lee’s very creative and he took me to the next level.” The teacher was equally complimentary of his former student. “He’s going to be a star some day,” Lee said. “He’s a talented, hardworking guy, and he’s a good listener.” York and visit delis like Balducci, Dean & DeLuca and Garden of Eden,” Hakim said. “Our store is modeled after them. People from Manhattan come in and say they feel like they’re home.” The key to Market Basket’s success is variety. It prepares meals for takeout and delivery, handles catering and sells fresh produce, meat, seafood and baked goods. The patio is open to diners in warmer months, and Hakim’s sister, Joanne, runs a gift basket business in the basement. Hakim, 46, got his start working “for many years” the kitchens of the Market Square restaurant franchise. “A lot of cooking is in the blood,” Hakim said. “I learned it from my mom, making people happy and fulfilling them with a good meal. I’m the youngest of eight kids, and I’ve always been around food.” Hakim’s mother, Norma, continues to wield her influence. She’s one of Market Basket’s 20 employees. NAME AGE FAMILY CITY SIGNATURE DISHES Bassam “Sam” Sharkas, manager-in-training at Charlie’s Crab in Troy 39 Wife Hala, son Peter, daughter Natalie West Bloomfield Tutto Di Mari (“all of the sea”); Osso Buco (braised veal shank) NAME AGE FAMILY CITY SIGNATURE DISHES Martin Attisha, souschef at Andiamo Riverfront in Detroit 26 Single Warren Blackened halibut, onion breaded salmon 28 CHALDEAN NEWS MARCH 2007
Banquet Rooms Available celebrate your community. subscribe today. SUBSCRIPTIONS 12-Month subscription DUES (MICHIGAN) (OUT OF STATE) I wish to subscribe to the Chaldean News for 12 issues Please fill in your name and address below: Name _________________________________________________________________________________ Address _______________________________________________________________________________ City ______________________________________ State _____ Zip _____________________ Phone ______________________________ E-mail ________________________________ Complete and mail this subscription form, along with a check made payable to: The Chaldean News, Attn: Subscriptions 26555 EVERGREEN • STE 250 • SOUTHFIELD, MI 48076 PHONE: 248-355-4850 www.chaldeannews.com ✁ BOOK NOW FOR YOUR SPECIAL OCCASION Larco’s restaurants Family owned for over 50 years COME TASTE THE DIFFERENCE! ITALIAN CHOPHOUSE 645 E. Big Beaver • Troy 248.680.0066 SINCE 1920 THE TRADITION CONTINUES Reservations Always Welcome This certificate entitles bearer to: Redeemable at both Larco’s locations ITALIAN GRILL 6480 Orchard Lake Rd. • West Bloomfield 248.626.6969 NW corner of Maple and Orchard Lake $ 10 GIFT CERTIFICATE off with a minimum purchase of (Excluding tax, tip & alcoholic beverages.) Maximum discount . Offer not valid holidays and subject to Rules of Use. Tipping should be 15% to 20% of the total bill before discount. Expires March 31, 2007 MARCH 2007 CHALDEAN NEWS 29
