1 00:00:00,040 --> 00:00:02,360 Speaker 1: The Museum of Islamic Court was meant to open in 2 00:00:02,360 --> 00:00:05,240 Speaker 1: two thousand and six. There was a situation that needed 3 00:00:05,240 --> 00:00:07,960 Speaker 1: to be addressed. He said, you have so much energy, 4 00:00:08,000 --> 00:00:11,360 Speaker 1: go and deal with this problem. I was twenty three, 5 00:00:11,480 --> 00:00:14,360 Speaker 1: I think, and I wanted to be a foreign diplomat. 6 00:00:14,520 --> 00:00:18,279 Speaker 1: But I immediately realized the similarity in working in arts 7 00:00:18,320 --> 00:00:22,239 Speaker 1: and culture to foreign policy. My grandmother is an amazing chef. 8 00:00:22,280 --> 00:00:24,200 Speaker 1: Some people say she's over one hundred, but she says 9 00:00:24,200 --> 00:00:27,080 Speaker 1: she's she's frying about her age. You know, I always 10 00:00:27,080 --> 00:00:29,720 Speaker 1: say if she had a restaurant, she'd get three Micheon stars, 11 00:00:29,720 --> 00:00:31,640 Speaker 1: because you know, we always say when you cook with 12 00:00:31,680 --> 00:00:33,760 Speaker 1: your heart, the meal comes out differently. 13 00:00:37,120 --> 00:00:41,280 Speaker 2: Ask a contemporary architect or an artist who has most 14 00:00:41,440 --> 00:00:45,600 Speaker 2: influenced the culture and global identity of the Middle East, 15 00:00:45,960 --> 00:00:48,960 Speaker 2: and the answer will be the woman sitting next to me, 16 00:00:49,680 --> 00:00:56,000 Speaker 2: Her Excellency, Sheikha may Assa bint Hamad bin Haalifa Altani. 17 00:00:56,600 --> 00:01:00,240 Speaker 2: Ask me a chef, but she's also influenced, and I 18 00:01:00,280 --> 00:01:03,560 Speaker 2: will answer it as how she has mentored and acknowledged 19 00:01:03,560 --> 00:01:07,280 Speaker 2: the food of her country. Over twenty years as head 20 00:01:07,280 --> 00:01:12,080 Speaker 2: of Qatar Museums, she has transformed the nation's artistic landscape, 21 00:01:12,360 --> 00:01:17,160 Speaker 2: mentoring local creatives, building contemporary museums, and investing in bold 22 00:01:17,280 --> 00:01:21,600 Speaker 2: public art projects that push the boundaries with deep conviction. 23 00:01:22,480 --> 00:01:26,080 Speaker 2: I am Pay's Museum of Islamic Art, John Novelle's National 24 00:01:26,160 --> 00:01:30,120 Speaker 2: Museum of Qatar in the form of Desert Rose, Richard 25 00:01:30,160 --> 00:01:33,920 Speaker 2: Sarah's East West, West, East and Moore tell me about 26 00:01:33,959 --> 00:01:34,560 Speaker 2: growing up. 27 00:01:34,640 --> 00:01:37,559 Speaker 1: I was born in Geneva. In Geneva, yes, many people 28 00:01:37,680 --> 00:01:40,320 Speaker 1: don't know that, but I grew up in Dorha and 29 00:01:41,280 --> 00:01:42,720 Speaker 1: I did all my schooling there. 30 00:01:42,760 --> 00:01:45,920 Speaker 2: Actually, do you remember early days of food? 31 00:01:46,600 --> 00:01:50,080 Speaker 1: Yes, always, because you know, food, it still remains pretty 32 00:01:50,160 --> 00:01:52,760 Speaker 1: much part of our culture today. We eat as a family, 33 00:01:52,840 --> 00:01:54,720 Speaker 1: you know, all of our meals we eat together, which 34 00:01:54,760 --> 00:01:57,400 Speaker 1: is really nice. So food is the thing that brings 35 00:01:57,400 --> 00:02:02,040 Speaker 1: everybody together, and it's always the case in a Katari household. 36 00:02:02,080 --> 00:02:04,680 Speaker 1: There's more food for everyone because people can turn up 37 00:02:04,720 --> 00:02:07,560 Speaker 1: at any time with their family, friends and join, you know, 38 00:02:07,720 --> 00:02:10,960 Speaker 1: join the meal, whether it's lunch, whether it's afternoon tea, 39 00:02:11,120 --> 00:02:13,680 Speaker 1: whether it's it's dinner, whether it's a late night meal. 40 00:02:14,280 --> 00:02:17,480 Speaker 1: So you know, we we had a very simple life 41 00:02:17,520 --> 00:02:20,840 Speaker 1: growing up because Otto was a very different country to 42 00:02:20,919 --> 00:02:22,959 Speaker 1: what it is today. You know, there's a lot more 43 00:02:23,040 --> 00:02:28,200 Speaker 1: development that's happened since we were children who cooked. We 44 00:02:28,840 --> 00:02:31,920 Speaker 1: had chefs. My mother doesn't didn't love to cook, but 45 00:02:32,000 --> 00:02:34,360 Speaker 1: sometimes we cooked as a family, like in the desert, 46 00:02:34,400 --> 00:02:36,760 Speaker 1: for example, we would camp. My father loved to camp 47 00:02:36,800 --> 00:02:39,440 Speaker 1: in the desert and in the winter season we would 48 00:02:39,440 --> 00:02:42,600 Speaker 1: stay for months in the desert, living in tents and caravans. 49 00:02:42,600 --> 00:02:44,639 Speaker 1: It did not go to school. We would go to school, 50 00:02:44,639 --> 00:02:46,360 Speaker 1: but we'd have to leave at five in the morning 51 00:02:46,360 --> 00:02:48,760 Speaker 1: because school started at seven and Patos, so we'd leave 52 00:02:48,760 --> 00:02:51,240 Speaker 1: at five in the morning, sometimes even going to a 53 00:02:51,240 --> 00:02:54,280 Speaker 1: camel race before going to school. So it was very much, 54 00:02:54,360 --> 00:02:58,000 Speaker 1: you know, something that we that was ingrained. We'd write cameras. 55 00:02:57,440 --> 00:02:59,959 Speaker 2: Because of the heat. But what is it that it's 56 00:03:00,040 --> 00:03:01,640 Speaker 2: starts so so early this morning. 57 00:03:01,760 --> 00:03:04,400 Speaker 1: I think it's more to do with the family time. 58 00:03:04,840 --> 00:03:08,040 Speaker 1: My children come home and have lunch with us every day. 59 00:03:08,520 --> 00:03:10,480 Speaker 1: In Italy, it's very much like that. 60 00:03:10,600 --> 00:03:13,280 Speaker 2: When Richard was working with friends a piano, they came 61 00:03:13,320 --> 00:03:15,800 Speaker 2: home for lunch every day. Yeah, part of the culture 62 00:03:15,840 --> 00:03:17,040 Speaker 2: that you had lunch at how. 63 00:03:17,160 --> 00:03:19,320 Speaker 1: Well, in Paris they gave you the option to take 64 00:03:19,320 --> 00:03:21,600 Speaker 1: your children home for lunch, but if you don't didn't 65 00:03:21,919 --> 00:03:24,399 Speaker 1: leave close enough to the school, it would not make 66 00:03:24,480 --> 00:03:28,680 Speaker 1: logistic sense to do so. But I think it's very 67 00:03:28,760 --> 00:03:32,240 Speaker 1: much ingrained that you have you have meals together as 68 00:03:32,240 --> 00:03:34,079 Speaker 1: a family, which I think is very important. 69 00:03:34,920 --> 00:03:36,160 Speaker 3: What would breakfast be like? 70 00:03:36,360 --> 00:03:40,520 Speaker 1: So usually the traditional Katari dishes for breakfast are vala lit, 71 00:03:40,880 --> 00:03:45,560 Speaker 1: which is it's like a sweet rice like with omelet 72 00:03:45,680 --> 00:03:49,000 Speaker 1: or egg on top. Or you have egg and sek schuka, 73 00:03:49,040 --> 00:03:52,280 Speaker 1: which is egg and tomatoes. Sometimes you know, you can 74 00:03:52,360 --> 00:03:56,200 Speaker 1: add vegetables or meat if you wanted. There's also beans, 75 00:03:56,280 --> 00:03:59,600 Speaker 1: a lot of beans and bread. Harries is another very 76 00:03:59,680 --> 00:04:02,240 Speaker 1: trip typical. My children love Hetti's. They will eat it 77 00:04:02,280 --> 00:04:06,040 Speaker 1: at any opportunity, which is which is a wead grain 78 00:04:06,240 --> 00:04:08,920 Speaker 1: that they leave to simmer overnight so that it gets 79 00:04:09,000 --> 00:04:12,240 Speaker 1: very very soft and with meat, and then you mash 80 00:04:12,320 --> 00:04:14,640 Speaker 1: the meat and the grain with a big wooden stick 81 00:04:14,880 --> 00:04:18,560 Speaker 1: until it becomes almost like a like a porridge, but 82 00:04:18,600 --> 00:04:21,240 Speaker 1: it has more texture and it's delicious. 83 00:04:20,720 --> 00:04:22,720 Speaker 2: And it's still on breakfast. 84 00:04:22,720 --> 00:04:24,839 Speaker 1: So this meal you can have usually it's a very 85 00:04:25,320 --> 00:04:28,320 Speaker 1: traditional meal during Ramadan where we're fasting, and it's one 86 00:04:28,360 --> 00:04:31,120 Speaker 1: of the first things people will eat that he is 87 00:04:32,240 --> 00:04:34,920 Speaker 1: you know, dates is actually typically how you break your fast, 88 00:04:35,000 --> 00:04:38,000 Speaker 1: dates and water or dates and leaven. It depends on 89 00:04:38,160 --> 00:04:41,960 Speaker 1: Arabic coffee. It's always date and something and then headis 90 00:04:42,000 --> 00:04:44,440 Speaker 1: would be, you know, one of the staple dishes, and 91 00:04:44,640 --> 00:04:46,039 Speaker 1: children have it for breakfast. 92 00:04:46,440 --> 00:04:49,360 Speaker 2: So some meal times are important, very much so. And 93 00:04:49,400 --> 00:04:52,560 Speaker 2: everybody was there, so yes, how many in your family? 94 00:04:53,600 --> 00:04:55,839 Speaker 1: I'm one of seven. I have five brothers and a 95 00:04:55,920 --> 00:04:59,760 Speaker 1: sister and so we ate together. But our family means 96 00:04:59,760 --> 00:05:03,479 Speaker 1: also extension of the family, so there's cousins, there's aunts, 97 00:05:03,520 --> 00:05:07,120 Speaker 1: there's uncles, there's relatives as friends, there's colleagues. My father 98 00:05:07,120 --> 00:05:10,240 Speaker 1: would always come home with with his colleagues to have 99 00:05:10,320 --> 00:05:13,080 Speaker 1: lunch or dinner at the house. But when you lived 100 00:05:13,080 --> 00:05:15,440 Speaker 1: in the desert, we also did a lot of outdoor cooking. 101 00:05:15,520 --> 00:05:20,320 Speaker 1: You know, there's cultural traditions of cooking within the sand. 102 00:05:20,400 --> 00:05:23,560 Speaker 1: So you ding a whole, you'd you'd cook, you'd cook 103 00:05:23,600 --> 00:05:26,680 Speaker 1: the let's say, the goat or the sheep in the sand. 104 00:05:26,480 --> 00:05:30,000 Speaker 1: You you know, you do different forms of barbecue, and 105 00:05:30,080 --> 00:05:32,400 Speaker 1: we used a lot of spices, and we'd use you know, 106 00:05:32,520 --> 00:05:35,640 Speaker 1: the fire out outdoor fire like a real fire, and 107 00:05:35,680 --> 00:05:38,880 Speaker 1: you'd have the big pots, the tin pots, and you'd 108 00:05:38,880 --> 00:05:42,680 Speaker 1: cook traditional dishes like match boose, which is it's a 109 00:05:42,800 --> 00:05:46,520 Speaker 1: rice dish, rice meal. Mainly it's rice with turmeric and 110 00:05:46,560 --> 00:05:51,000 Speaker 1: lots of spices such as cardiment or bay leaves, saffron, 111 00:05:51,080 --> 00:05:56,560 Speaker 1: lots of saffron and turmeric, and then you have to 112 00:05:56,600 --> 00:06:01,080 Speaker 1: comell it smells so good on your focus, and then 113 00:06:01,120 --> 00:06:04,000 Speaker 1: you can add meat or chicken or fish. Some people 114 00:06:04,080 --> 00:06:05,480 Speaker 1: now also use seafood. 115 00:06:05,640 --> 00:06:08,279 Speaker 2: So did you grow up really being that interested in 116 00:06:08,320 --> 00:06:09,280 Speaker 2: food particularly more? 117 00:06:09,360 --> 00:06:12,200 Speaker 1: Yeah. I love food. I mean I love trying restaurants, 118 00:06:12,200 --> 00:06:14,760 Speaker 1: and every time I travel, I really try try to 119 00:06:14,839 --> 00:06:18,760 Speaker 1: try new restaurants or new you know, new chefs, let's say. 120 00:06:18,920 --> 00:06:22,560 Speaker 1: But also in my profession, we look at food as 121 00:06:22,560 --> 00:06:25,240 Speaker 1: a form of culture, I mean form of art, I 122 00:06:25,240 --> 00:06:27,840 Speaker 1: should say. So. I remember when we opened we were 123 00:06:27,880 --> 00:06:30,640 Speaker 1: planning to open the National Museum. I get all of 124 00:06:30,640 --> 00:06:34,279 Speaker 1: these brand restaurants that wanted to open their brand and 125 00:06:34,320 --> 00:06:36,000 Speaker 1: the restaurant, and I said, we don't want to do 126 00:06:36,080 --> 00:06:39,679 Speaker 1: that because people have to experience the pleasure of food. 127 00:06:39,720 --> 00:06:42,200 Speaker 1: You know, food gathers people, It creates a lot of emotion, 128 00:06:42,400 --> 00:06:45,599 Speaker 1: It brings and invites a lot of interesting conversations. So 129 00:06:46,560 --> 00:06:49,920 Speaker 1: for the National Museum and the Islamic Art Museum. We 130 00:06:50,480 --> 00:06:54,320 Speaker 1: collaborated with Alan Ducas to create our own menu for 131 00:06:54,440 --> 00:06:56,760 Speaker 1: the two museums and our own brand of a restaurant. 132 00:06:57,240 --> 00:07:00,320 Speaker 1: And I think we actually really inspired Alat because in 133 00:07:00,360 --> 00:07:03,120 Speaker 1: some of his restaurants in Paris you'll see dishes that 134 00:07:03,160 --> 00:07:08,359 Speaker 1: we created together in his menu. So like the restaurant 135 00:07:08,480 --> 00:07:11,560 Speaker 1: at the Museum of Islamic Art is our first gastronomy 136 00:07:11,560 --> 00:07:15,520 Speaker 1: restaurants in Qatar. We received a Michelin start last year 137 00:07:16,040 --> 00:07:19,840 Speaker 1: and it's basically a reflection of our collections. It's cuisine 138 00:07:19,960 --> 00:07:25,040 Speaker 1: of the Islamic civilizations expanding from Spain to China, and 139 00:07:25,160 --> 00:07:27,640 Speaker 1: every time we have a culture year program, we try 140 00:07:27,680 --> 00:07:30,880 Speaker 1: to include dishes from that country if relevant. So two 141 00:07:30,960 --> 00:07:33,480 Speaker 1: years ago we celebrated Indonesia and it was for me, 142 00:07:33,840 --> 00:07:36,200 Speaker 1: you know, a discovery. Their food is amazing because I 143 00:07:36,200 --> 00:07:39,800 Speaker 1: had never I haven't been to Indonesia, and we brought 144 00:07:39,840 --> 00:07:42,840 Speaker 1: in chefs from Indonesia and we did chefs in residency 145 00:07:42,880 --> 00:07:44,560 Speaker 1: with them, and the food was amazing. 146 00:07:44,800 --> 00:07:45,520 Speaker 4: What was it like? 147 00:07:46,160 --> 00:07:48,800 Speaker 1: It was you know, it's very much Asiatic food, but 148 00:07:49,120 --> 00:07:53,120 Speaker 1: the combination, the presentation, you know, they've Indonesia. I think 149 00:07:53,240 --> 00:07:55,679 Speaker 1: is one of the only countries that has a Minister 150 00:07:56,240 --> 00:07:59,320 Speaker 1: for the Creative economy. So they've invested a lot in 151 00:07:59,520 --> 00:08:03,160 Speaker 1: developed you know, their talent and the different disciplines that 152 00:08:03,280 --> 00:08:06,960 Speaker 1: fall under the creative economy, food being one of them. So, 153 00:08:07,720 --> 00:08:11,040 Speaker 1: I mean, I can't even describe it. It's a whole experience. 154 00:08:11,160 --> 00:08:14,400 Speaker 1: Like when I think about the food we ate during 155 00:08:14,440 --> 00:08:18,000 Speaker 1: that the dinners that we hosted with the chefs from Indonesia, 156 00:08:18,280 --> 00:08:21,960 Speaker 1: you know, it gives me a lot of satisfaction. Whenever 157 00:08:22,000 --> 00:08:25,200 Speaker 1: we travel in with my father, especially, the first thing 158 00:08:25,240 --> 00:08:27,320 Speaker 1: he does in the morning is take us to the market. 159 00:08:27,440 --> 00:08:29,480 Speaker 1: He'll take us to the fish market, He'll take us 160 00:08:29,520 --> 00:08:33,280 Speaker 1: to the vegetable market. And he loves to take his 161 00:08:33,400 --> 00:08:35,840 Speaker 1: grandchildren to teach them about the sort of you know, 162 00:08:35,880 --> 00:08:38,240 Speaker 1: the where does food come from, and to learn about, 163 00:08:38,960 --> 00:08:42,760 Speaker 1: you know, the different produce in the different countries that 164 00:08:42,760 --> 00:08:45,720 Speaker 1: they're visiting. And I think you can't really understand the 165 00:08:45,760 --> 00:08:47,599 Speaker 1: country and a culture if you don't understand this. 166 00:08:47,720 --> 00:08:48,640 Speaker 4: Tell me about your father. 167 00:08:49,480 --> 00:08:52,640 Speaker 1: My father is you know, he's to me, he's a 168 00:08:52,720 --> 00:08:56,040 Speaker 1: visionary man. He basically is known as the modern founder 169 00:08:56,080 --> 00:08:58,960 Speaker 1: of Cattar. He established something called the Cutter National Vision 170 00:08:59,000 --> 00:09:02,560 Speaker 1: twenty thirty, which basically was the framework of all the 171 00:09:02,640 --> 00:09:07,080 Speaker 1: reforms that we developed in Uttar. So you know, I 172 00:09:07,240 --> 00:09:10,040 Speaker 1: was placed in my position because he had a plan 173 00:09:10,120 --> 00:09:12,240 Speaker 1: for culture and he felt that I could help him 174 00:09:12,400 --> 00:09:15,920 Speaker 1: develop that plan. And now my brother, who's the Amir 175 00:09:16,000 --> 00:09:19,640 Speaker 1: of Kuttar, has continued to implement the Vision of Gutta, 176 00:09:19,720 --> 00:09:22,080 Speaker 1: which we call the National Vision twenty thirty, which I 177 00:09:22,080 --> 00:09:25,040 Speaker 1: hope you will go, come see and experience for yourself. 178 00:09:25,280 --> 00:09:38,160 Speaker 3: They will very will. 179 00:09:38,400 --> 00:09:41,439 Speaker 2: So growing up in Qatar, but you went to Duke 180 00:09:41,600 --> 00:09:43,280 Speaker 2: to university in the United States. 181 00:09:43,600 --> 00:09:47,000 Speaker 1: Don't ask me what is that myself? You know, I 182 00:09:47,040 --> 00:09:48,880 Speaker 1: didn't think I would end up in the US. I 183 00:09:48,920 --> 00:09:51,600 Speaker 1: was the first child of my mother's children to go 184 00:09:51,720 --> 00:09:53,959 Speaker 1: and probably my father too to go to the US 185 00:09:54,480 --> 00:09:57,839 Speaker 1: to study. And so I just applied randomly, really, but 186 00:09:58,080 --> 00:10:00,400 Speaker 1: with the counselor from school, we went through it and 187 00:10:00,440 --> 00:10:03,720 Speaker 1: I applied, like I remember, he told me applied to Tuft, 188 00:10:03,920 --> 00:10:06,080 Speaker 1: and I didn't like the name Tufts, so I said, no, 189 00:10:06,160 --> 00:10:08,720 Speaker 1: I'm not going to apply there. But that's in hindsight, 190 00:10:08,720 --> 00:10:10,160 Speaker 1: I would probably be very happy. 191 00:10:10,360 --> 00:10:15,360 Speaker 2: What was that like, going on this incredibly enveloping culture 192 00:10:15,400 --> 00:10:18,360 Speaker 2: of food and being at home to be at a university. 193 00:10:18,440 --> 00:10:21,640 Speaker 1: Duke had actually a very good system. All freshmans had 194 00:10:21,640 --> 00:10:24,280 Speaker 1: to live on East Campus. They had a big food 195 00:10:24,320 --> 00:10:26,520 Speaker 1: hole and the big Food Hoole. They had all sorts 196 00:10:26,559 --> 00:10:29,719 Speaker 1: of cuisine. You had food from the South, you had internationally, 197 00:10:29,720 --> 00:10:33,920 Speaker 1: had Mediterranean, and there's a lot of restaurants around, you know. 198 00:10:33,960 --> 00:10:37,920 Speaker 1: I remember there was an Avrani restaurant, you know, five 199 00:10:37,920 --> 00:10:40,480 Speaker 1: minute walk from my from my dorm, so me and 200 00:10:40,520 --> 00:10:42,680 Speaker 1: my friends would go there a lot and we would 201 00:10:42,720 --> 00:10:45,400 Speaker 1: eat there. There was also an Indian restaurant, so there 202 00:10:45,440 --> 00:10:47,160 Speaker 1: was a lot of you know, cuisine that I was 203 00:10:47,280 --> 00:10:50,680 Speaker 1: very familiar with, and I was also familiar with American cuisine. 204 00:10:50,760 --> 00:10:53,040 Speaker 1: So it was you know, the food from the South. 205 00:10:53,040 --> 00:10:55,400 Speaker 1: They did a lot of barbecues, and also the people 206 00:10:55,440 --> 00:10:58,120 Speaker 1: in North Carolina are very very generous, so you're constantly 207 00:10:58,160 --> 00:11:02,240 Speaker 1: invited for meals and even Thanksgiving because it was different 208 00:11:02,280 --> 00:11:06,080 Speaker 1: from you know, Katari food, but we had traveled a 209 00:11:06,080 --> 00:11:08,080 Speaker 1: lot around the world, so I was familiar with a 210 00:11:08,120 --> 00:11:09,880 Speaker 1: lot of the food that was there. So it was 211 00:11:09,920 --> 00:11:13,320 Speaker 1: actually a very good experience, I would say, and also 212 00:11:13,559 --> 00:11:16,559 Speaker 1: a difficult one, but you have to go through difficult 213 00:11:16,679 --> 00:11:19,320 Speaker 1: experiences to appreciate what you had. 214 00:11:19,360 --> 00:11:22,079 Speaker 2: With the difficulties being homesick, you know. 215 00:11:22,120 --> 00:11:24,960 Speaker 1: It was it was interesting. It wasn't about being homesick, 216 00:11:25,040 --> 00:11:28,480 Speaker 1: because I was, you know, used to I was quite independent, 217 00:11:28,800 --> 00:11:31,199 Speaker 1: very young. But it was more I came from a 218 00:11:31,320 --> 00:11:35,440 Speaker 1: very international environment, and when I arrived at Duke it 219 00:11:35,520 --> 00:11:38,719 Speaker 1: was I found it very segregated in a very strange way. 220 00:11:38,840 --> 00:11:41,080 Speaker 1: So it was, you know, it took time to adjust, 221 00:11:42,000 --> 00:11:44,280 Speaker 1: but then it was very and then the nine to 222 00:11:44,280 --> 00:11:48,520 Speaker 1: eleven happened, you know, within two weeks of arrival. But 223 00:11:48,640 --> 00:11:51,440 Speaker 1: actually I have to say the people on the campus 224 00:11:51,480 --> 00:11:54,360 Speaker 1: were very, very generous and kind to myself and all 225 00:11:54,440 --> 00:11:56,720 Speaker 1: the Muslims and Arabs, and there was quite a large 226 00:11:56,800 --> 00:11:59,320 Speaker 1: community from the our world. It was a lot of 227 00:12:00,000 --> 00:12:02,000 Speaker 1: a lot of people from the our world were actually 228 00:12:03,360 --> 00:12:06,760 Speaker 1: we're part of my freshman class. So it was very international. 229 00:12:07,080 --> 00:12:10,160 Speaker 1: Duke was very international, and so it was very easy 230 00:12:10,200 --> 00:12:12,920 Speaker 1: to make friends. Some of my closest friends today are 231 00:12:12,960 --> 00:12:14,080 Speaker 1: from Duke University. 232 00:12:14,200 --> 00:12:15,320 Speaker 2: Then you went to New York. 233 00:12:15,400 --> 00:12:18,320 Speaker 1: So after North Carolina, I actually did the junior year 234 00:12:18,320 --> 00:12:21,320 Speaker 1: in Paris. It was the best thing I could have done. 235 00:12:21,520 --> 00:12:25,640 Speaker 2: Quite different food guitar food in North Carolina and then 236 00:12:25,679 --> 00:12:26,520 Speaker 2: food in Paris. 237 00:12:26,320 --> 00:12:29,439 Speaker 1: And it was really the greatest experience because the systems 238 00:12:30,160 --> 00:12:32,880 Speaker 1: in the French education were very different to the American one. 239 00:12:33,400 --> 00:12:36,080 Speaker 1: The food, for sure was very different, and it's very 240 00:12:36,200 --> 00:12:38,920 Speaker 1: much much richer. My favorite thing in Paris is the 241 00:12:39,280 --> 00:12:43,600 Speaker 1: Saturday and Sunday markets and different niments. You know. I 242 00:12:43,679 --> 00:12:46,440 Speaker 1: lived in the seventh recently and I would go to 243 00:12:46,480 --> 00:12:50,480 Speaker 1: the to the one in Boulevard and I love I 244 00:12:50,520 --> 00:12:53,680 Speaker 1: love just going and I take my kids and we, 245 00:12:53,880 --> 00:12:56,920 Speaker 1: you know, pick up the rest ingredients. There's something special 246 00:12:57,000 --> 00:13:00,480 Speaker 1: about going to the market, you know, and learning from 247 00:13:00,520 --> 00:13:02,120 Speaker 1: the people who are selling the produce. 248 00:13:02,240 --> 00:13:04,080 Speaker 2: Yea, as we said, it tells you about the culture. 249 00:13:04,120 --> 00:13:06,200 Speaker 2: But I always think that actually what you should do 250 00:13:06,320 --> 00:13:08,680 Speaker 2: is not go to the market with the recipe in 251 00:13:08,720 --> 00:13:11,040 Speaker 2: your head. You should go to the market and see 252 00:13:11,080 --> 00:13:13,960 Speaker 2: what's there and then go home cook. Well you're a 253 00:13:13,960 --> 00:13:16,400 Speaker 2: real chef, no, But I think anybody could do that, 254 00:13:16,520 --> 00:13:19,520 Speaker 2: because I think that the worst thing is when you 255 00:13:19,559 --> 00:13:22,480 Speaker 2: sort of drive around London looking for an ingredient, you know, 256 00:13:22,720 --> 00:13:26,160 Speaker 2: or search all over Paris trying to fight anywhere. And 257 00:13:26,160 --> 00:13:28,760 Speaker 2: then if you go and you see what's there and 258 00:13:28,800 --> 00:13:30,680 Speaker 2: then you know, then you can come back. 259 00:13:30,760 --> 00:13:33,480 Speaker 1: I think it's a probably a better way to approach it. 260 00:13:33,520 --> 00:13:34,360 Speaker 1: I would agree to that. 261 00:13:35,480 --> 00:13:38,160 Speaker 2: Did you when you were in Paris so at seance Po, 262 00:13:38,559 --> 00:13:40,600 Speaker 2: would you also eat out a lot? Would you go 263 00:13:40,760 --> 00:13:42,120 Speaker 2: to all the different restaurants? 264 00:13:42,200 --> 00:13:44,880 Speaker 1: You said the food was heavy? But yeah, so in 265 00:13:44,920 --> 00:13:48,120 Speaker 1: Paris I ate most of my meals, I would say out, 266 00:13:48,200 --> 00:13:51,840 Speaker 1: And in Paris it's very easy. Some food was very rich, 267 00:13:52,120 --> 00:13:54,800 Speaker 1: but you can go to the any brasil on the 268 00:13:54,880 --> 00:13:57,280 Speaker 1: street and you have a very you know, fresh salad 269 00:13:57,440 --> 00:14:01,200 Speaker 1: or dish. So I if I remember correctly, I think 270 00:14:01,240 --> 00:14:03,600 Speaker 1: I ate most of the time, trying different restaurants at 271 00:14:03,600 --> 00:14:07,360 Speaker 1: different cafes. A had time to cook because I was 272 00:14:07,400 --> 00:14:09,960 Speaker 1: trying to you know, visit all the museums and see 273 00:14:10,000 --> 00:14:12,679 Speaker 1: you know. It was it was a completely different experience 274 00:14:12,720 --> 00:14:17,000 Speaker 1: to Durham. That was two thousand and three, two thousand 275 00:14:17,040 --> 00:14:20,080 Speaker 1: and four, my junior year. I graduated from Duke in 276 00:14:20,120 --> 00:14:21,800 Speaker 1: two thousand and five. So is it hard to go 277 00:14:21,920 --> 00:14:25,880 Speaker 1: back to impossible? After Paris? Possible to go back. I 278 00:14:25,880 --> 00:14:30,760 Speaker 1: don't know how I went back, but I did to finish, 279 00:14:30,880 --> 00:14:33,800 Speaker 1: and I finished, and then I got engaged. During that 280 00:14:33,880 --> 00:14:36,120 Speaker 1: year my husband said we'll go back to Paris one 281 00:14:36,200 --> 00:14:38,320 Speaker 1: day and we spent two years in Paris and those 282 00:14:38,320 --> 00:14:41,040 Speaker 1: were great years. And then New York as well. Yes, 283 00:14:41,400 --> 00:14:45,360 Speaker 1: So after I got married and had my first child, 284 00:14:45,920 --> 00:14:48,480 Speaker 1: I went to Columbia to do my masters. So I 285 00:14:48,520 --> 00:14:51,000 Speaker 1: spent two years in New York with my husband, who 286 00:14:51,040 --> 00:14:54,240 Speaker 1: also did his masters at Columbia. I love New York, 287 00:14:54,320 --> 00:14:56,120 Speaker 1: like I think that this is to me. It's a 288 00:14:56,200 --> 00:14:59,160 Speaker 1: city that makes you the most productive because the energy 289 00:14:59,160 --> 00:15:03,160 Speaker 1: there is is unbelievable, like you never want to stop. 290 00:15:03,640 --> 00:15:05,360 Speaker 4: And you can't get up at five in the morning. 291 00:15:05,480 --> 00:15:07,840 Speaker 1: Oh yeah, New York. I get up of five. Everybody 292 00:15:07,880 --> 00:15:09,720 Speaker 1: gets up at five in New York. Im not the 293 00:15:09,720 --> 00:15:10,160 Speaker 1: only one. 294 00:15:10,200 --> 00:15:14,160 Speaker 5: I feel I'm in good company. Everybody wakes up at five, 295 00:15:14,200 --> 00:15:17,640 Speaker 5: you go to the gym. The culture is very dynamic, 296 00:15:17,760 --> 00:15:20,320 Speaker 5: and to live there when you're young, I think it 297 00:15:20,400 --> 00:15:23,880 Speaker 5: teaches you a lot for you know, discipline, resilience because 298 00:15:23,880 --> 00:15:26,880 Speaker 5: it's also a very competitive city. But when I was 299 00:15:26,920 --> 00:15:30,840 Speaker 5: at Columbia, Air Bloomberg was the mayor and I worked 300 00:15:30,880 --> 00:15:34,960 Speaker 5: with his culture commissioner at that time, and they were 301 00:15:35,000 --> 00:15:38,200 Speaker 5: working on the expansion of the Lincoln Center. And I 302 00:15:38,240 --> 00:15:40,560 Speaker 5: was already you know, I was already chairing the museum. 303 00:15:40,680 --> 00:15:44,000 Speaker 5: So I basically applied all my work in internship and 304 00:15:44,160 --> 00:15:46,880 Speaker 5: classes around the museums and I learned a lot. It 305 00:15:46,960 --> 00:15:49,960 Speaker 5: was like a crash course in culture. And I worked 306 00:15:49,960 --> 00:15:52,960 Speaker 5: a lot actually with imp and Richard Sarah on the 307 00:15:53,040 --> 00:15:55,960 Speaker 5: museum park and how we're going to expand the urban 308 00:15:56,040 --> 00:15:59,840 Speaker 5: park of the museum to incorporate, you know, experiences like 309 00:16:00,040 --> 00:16:02,880 Speaker 5: honor experiences, which is quite central to our museum. 310 00:16:03,240 --> 00:16:03,440 Speaker 2: You know. 311 00:16:03,520 --> 00:16:05,800 Speaker 1: It was the way to bring people into the museum 312 00:16:05,880 --> 00:16:09,400 Speaker 1: by offering them amazing food experiences, so when you come 313 00:16:09,440 --> 00:16:11,600 Speaker 1: to the museum you can have an afternoon tea with 314 00:16:11,880 --> 00:16:14,480 Speaker 1: cones and jam and you know, and it's like it's 315 00:16:14,800 --> 00:16:16,880 Speaker 1: you don't just go to the museum to look at art. 316 00:16:16,920 --> 00:16:19,880 Speaker 1: You go to the museum to experience a culture that 317 00:16:19,960 --> 00:16:24,640 Speaker 1: includes food, art, parks, playgrounds. 318 00:16:24,960 --> 00:16:28,200 Speaker 2: And then you went back to guitar to develop how 319 00:16:28,240 --> 00:16:28,840 Speaker 2: did that happen? 320 00:16:28,960 --> 00:16:31,400 Speaker 1: And my father was to me a very inspiring person. 321 00:16:31,480 --> 00:16:33,400 Speaker 1: You know, when he shared his vision of what he 322 00:16:33,560 --> 00:16:35,920 Speaker 1: was going to do, we all wanted to be part 323 00:16:35,960 --> 00:16:39,560 Speaker 1: of that. We all wanted to participate. So when I 324 00:16:39,680 --> 00:16:42,760 Speaker 1: finished Duke University, immediately started working with my father and 325 00:16:42,800 --> 00:16:44,840 Speaker 1: then I was in his office and there was a 326 00:16:44,880 --> 00:16:47,560 Speaker 1: situation at the Museum of Islamic Cart that needed to 327 00:16:47,560 --> 00:16:50,640 Speaker 1: be addressed. So immediately said, you have you have so 328 00:16:50,720 --> 00:16:53,720 Speaker 1: much energy, go and deal with this problem. The Museum 329 00:16:53,760 --> 00:16:56,080 Speaker 1: of Islamic Cart was meant to open in two thousand 330 00:16:56,120 --> 00:16:59,200 Speaker 1: and six, right for the Asian Games. It was part 331 00:16:59,280 --> 00:17:04,320 Speaker 1: of plan, and he wanted me to take over this project. 332 00:17:04,920 --> 00:17:07,240 Speaker 1: And I wanted to be a foreign diplomat, and I 333 00:17:07,280 --> 00:17:09,720 Speaker 1: wanted to be the minister, the first woman minister of 334 00:17:09,760 --> 00:17:13,639 Speaker 1: foreign affairs of my country. But I immediately realized the 335 00:17:13,680 --> 00:17:16,520 Speaker 1: cour you know, the similarity in working in arts and 336 00:17:16,560 --> 00:17:20,679 Speaker 1: culture to foreign policy. So after a few months, I 337 00:17:20,720 --> 00:17:22,399 Speaker 1: went to my father and said, this, you know, this 338 00:17:22,480 --> 00:17:26,480 Speaker 1: is such an important portfolio. I really need to dedicate 339 00:17:26,600 --> 00:17:29,560 Speaker 1: all of my time to this museum and to plan 340 00:17:29,680 --> 00:17:32,520 Speaker 1: the future museums that you want. Realized I knew how 341 00:17:32,520 --> 00:17:35,119 Speaker 1: old I was. It was in two thousand and five, 342 00:17:35,200 --> 00:17:39,360 Speaker 1: so I was twenty three, I think, And it was great. 343 00:17:39,400 --> 00:17:41,800 Speaker 1: You know, to me, I feel like I've spent half 344 00:17:41,800 --> 00:17:44,720 Speaker 1: of my life in this, in this you know, department 345 00:17:44,800 --> 00:17:47,399 Speaker 1: of developing culture. But it's been the greatest journey and 346 00:17:47,440 --> 00:17:52,520 Speaker 1: I feel very privileged and really grateful to to to 347 00:17:52,600 --> 00:17:55,840 Speaker 1: my father and my brother for believing in the empowerment 348 00:17:56,119 --> 00:17:59,320 Speaker 1: of you know, of human beings through arts and culture, 349 00:18:00,119 --> 00:18:04,080 Speaker 1: eat spaces for dialogue and discussions and all sorts of 350 00:18:04,119 --> 00:18:08,280 Speaker 1: things that I think other areas may make more difficult. 351 00:18:09,080 --> 00:18:10,800 Speaker 1: Always over a table and a good meal. 352 00:18:12,040 --> 00:18:15,199 Speaker 2: I like the idea of getting, you know, of a 353 00:18:15,280 --> 00:18:18,639 Speaker 2: museum not being a temple of art, but being a living, 354 00:18:18,760 --> 00:18:21,720 Speaker 2: breathing place where you can take your kids, where you 355 00:18:21,760 --> 00:18:24,040 Speaker 2: can have a meal, where you can look at one 356 00:18:24,080 --> 00:18:26,480 Speaker 2: painting and then leave me. I know that with the 357 00:18:26,520 --> 00:18:30,600 Speaker 2: Pompadou that Renzo and Richard wanted people to come into 358 00:18:30,600 --> 00:18:33,280 Speaker 2: a place and sort of have fun and see noise 359 00:18:33,359 --> 00:18:36,359 Speaker 2: and have a coffee and then ride an escalator. They 360 00:18:36,400 --> 00:18:38,280 Speaker 2: used to say they wanted people just to ride the 361 00:18:38,680 --> 00:18:41,359 Speaker 2: If you could get somebody to ride an escalator and 362 00:18:41,440 --> 00:18:43,479 Speaker 2: just look at the views of Paris, they might just 363 00:18:43,560 --> 00:18:47,000 Speaker 2: then wander into a museum or into the library, like 364 00:18:47,119 --> 00:18:49,280 Speaker 2: you first that the idea. 365 00:18:49,359 --> 00:18:51,159 Speaker 1: You know, it's interesting, Yeah, because when I was a 366 00:18:51,200 --> 00:18:54,160 Speaker 1: student in Paris, it's one of my favorite museums were 367 00:18:54,440 --> 00:18:59,040 Speaker 1: Museuerde on the Left Bank, and you know, and I 368 00:19:00,240 --> 00:19:03,480 Speaker 1: loved the escalator and the colors, and I would say 369 00:19:03,520 --> 00:19:07,359 Speaker 1: to myself, whoever created this building was a genius because 370 00:19:07,359 --> 00:19:09,600 Speaker 1: it's still relevant today and at that time it was 371 00:19:09,720 --> 00:19:14,680 Speaker 1: quite controversial. But every Sunday there it's you know, it's 372 00:19:14,840 --> 00:19:18,119 Speaker 1: it's a beautiful project. And I spend a lot of 373 00:19:18,160 --> 00:19:23,360 Speaker 1: time at the cafe upstairs. By costs. The food there's 374 00:19:23,440 --> 00:19:24,040 Speaker 1: always good. 375 00:19:24,280 --> 00:19:26,879 Speaker 2: Now it's important food and culture and culture and food. 376 00:19:26,880 --> 00:19:29,879 Speaker 2: What is the what are the challenges now in Katar, 377 00:19:30,160 --> 00:19:31,560 Speaker 2: you know, looking at your history. 378 00:19:31,920 --> 00:19:34,639 Speaker 1: Until recently, we ate all our meals at home and 379 00:19:34,720 --> 00:19:37,080 Speaker 1: so like when I go out in a restaurant, even 380 00:19:37,359 --> 00:19:40,480 Speaker 1: whether I'm in London or Paris, wherever I am, if 381 00:19:40,480 --> 00:19:42,560 Speaker 1: there's food left, I always ask them to pack it. 382 00:19:42,720 --> 00:19:45,680 Speaker 1: We don't in our in Islam, you have to respect food. 383 00:19:45,760 --> 00:19:47,880 Speaker 1: In fact, this is one of the things we teach 384 00:19:47,880 --> 00:19:50,360 Speaker 1: all of our children. You know, we eat with gratitude. 385 00:19:50,400 --> 00:19:53,520 Speaker 1: When before you start any meal, you say the smila, 386 00:19:53,760 --> 00:19:55,960 Speaker 1: which is in the name of God, and after we finished, 387 00:19:56,000 --> 00:19:59,359 Speaker 1: you said hemdila, which is thank you God for this meal. 388 00:19:59,400 --> 00:20:01,919 Speaker 1: Because what we we always remind ourselves. One day you 389 00:20:01,960 --> 00:20:04,520 Speaker 1: have something, one day you don't. But my father was 390 00:20:04,520 --> 00:20:06,840 Speaker 1: a child, he had no food. He would say, they 391 00:20:06,920 --> 00:20:10,160 Speaker 1: all shared one meal and they were all never satisfied 392 00:20:10,200 --> 00:20:13,479 Speaker 1: because the country was poor. So just because today our 393 00:20:13,520 --> 00:20:16,080 Speaker 1: country is rich and we have the abundance of food 394 00:20:16,600 --> 00:20:18,919 Speaker 1: doesn't mean we don't, you know, respect it. So we 395 00:20:19,040 --> 00:20:21,959 Speaker 1: have to respect food and we try to reduce food waste. 396 00:20:22,920 --> 00:20:27,280 Speaker 1: So for Qatar, every household cooks their local dishes, and 397 00:20:27,359 --> 00:20:30,000 Speaker 1: you know, from one woman to another, the dishes may 398 00:20:30,080 --> 00:20:32,639 Speaker 1: vary in terms of the spices they like or or 399 00:20:32,680 --> 00:20:35,600 Speaker 1: the protein they use, and they may use chicken instead 400 00:20:35,600 --> 00:20:38,440 Speaker 1: of fish, or eat a vegetarian version of that meal. 401 00:20:38,960 --> 00:20:41,080 Speaker 1: And it's very much rooted. You know, there's no I 402 00:20:41,080 --> 00:20:43,360 Speaker 1: don't think there's a loss. I mean, my kids, even 403 00:20:43,480 --> 00:20:47,080 Speaker 1: though they lived in Europe and the US, we always 404 00:20:47,160 --> 00:20:49,879 Speaker 1: made a point of cooking Katari dishes and I would 405 00:20:49,880 --> 00:20:52,600 Speaker 1: cook for them most of the time because I like 406 00:20:52,680 --> 00:20:55,320 Speaker 1: to do that. But also most chefs that you find 407 00:20:55,320 --> 00:21:00,399 Speaker 1: abroad don't know your Katari recipes. So it's people are 408 00:21:00,440 --> 00:21:02,600 Speaker 1: aware of their food. And we've made it very much 409 00:21:02,680 --> 00:21:06,199 Speaker 1: central in our National Museum to have you know, the 410 00:21:06,280 --> 00:21:10,040 Speaker 1: cutter y dishes there. So the Jean Novelle does a 411 00:21:10,119 --> 00:21:14,960 Speaker 1: Rose Museum has a restaurant called Juan, which is done 412 00:21:15,000 --> 00:21:17,719 Speaker 1: by Alan Duquaz. But the Katary dishes and it's family 413 00:21:17,800 --> 00:21:20,679 Speaker 1: sharing because in Katar you don't have a plate with 414 00:21:20,760 --> 00:21:23,399 Speaker 1: the plate at first and second and third meal. You 415 00:21:23,480 --> 00:21:25,439 Speaker 1: have dishes in the center of the table that you 416 00:21:25,520 --> 00:21:28,679 Speaker 1: all share. And we still very much eat with our 417 00:21:28,760 --> 00:21:31,200 Speaker 1: right hand. You know, we teach our kids to eat 418 00:21:31,480 --> 00:21:33,320 Speaker 1: with their hands and it has to be only with 419 00:21:33,359 --> 00:21:36,199 Speaker 1: their right hand. They can't eat with both hands. And 420 00:21:36,240 --> 00:21:38,000 Speaker 1: if you have a lot of people and there's a 421 00:21:38,119 --> 00:21:40,719 Speaker 1: you know, small table, there is also a hierarchy. You 422 00:21:40,720 --> 00:21:43,800 Speaker 1: have to respect. The elders eat first and when they're finished, 423 00:21:43,960 --> 00:21:46,800 Speaker 1: the next you know age group goes until the youngest eats, 424 00:21:47,240 --> 00:21:49,720 Speaker 1: which is I think it's it teaches them respect and 425 00:21:49,800 --> 00:21:55,280 Speaker 1: teaches them patience and discipline. So that's very much still rooted. 426 00:21:55,359 --> 00:21:57,399 Speaker 1: You know, when we go to the desert or our camping, 427 00:21:57,480 --> 00:21:59,199 Speaker 1: we eat on the floor and we all sit and 428 00:21:59,240 --> 00:22:01,840 Speaker 1: we share a dish and it's not so many dishes. 429 00:22:02,040 --> 00:22:04,920 Speaker 1: Sometimes it's just three or four dishes, but they're all 430 00:22:04,960 --> 00:22:08,080 Speaker 1: delicious and everything is gone. And so I think that 431 00:22:08,280 --> 00:22:12,119 Speaker 1: is really important tradition of ours when it comes to 432 00:22:12,200 --> 00:22:15,920 Speaker 1: the food is to respect what we eat, but also 433 00:22:15,960 --> 00:22:19,000 Speaker 1: not to waste food and to know that you know, 434 00:22:19,040 --> 00:22:22,040 Speaker 1: it's a blessing that you have food and others may 435 00:22:22,080 --> 00:22:22,840 Speaker 1: not have a meal. 436 00:22:23,080 --> 00:22:38,399 Speaker 4: I'm being so hungry. 437 00:22:41,160 --> 00:22:42,840 Speaker 2: So if I did want to have the food of 438 00:22:42,920 --> 00:22:47,879 Speaker 2: Qatar in London, asking you this as a rhetorical question, 439 00:22:48,200 --> 00:22:52,200 Speaker 2: because I think you are going to do with Guitar Cafe, right. 440 00:22:52,280 --> 00:22:56,719 Speaker 1: So we just opened the chancery with Rosewood, and actually 441 00:22:56,720 --> 00:22:59,560 Speaker 1: we are planning to open a version of the Desert 442 00:22:59,640 --> 00:23:02,520 Speaker 1: rose Ca, which is by a Katari chef. Her name 443 00:23:02,560 --> 00:23:05,360 Speaker 1: is norfl Meri. She's an amazing chef. You know. When 444 00:23:05,359 --> 00:23:07,520 Speaker 1: we open the National Museum, as I mentioned, we had 445 00:23:07,560 --> 00:23:11,119 Speaker 1: all these offers from people who wanted to open their restaurants, 446 00:23:11,119 --> 00:23:14,119 Speaker 1: and I didn't want to open a franchise. I didn't 447 00:23:14,119 --> 00:23:16,600 Speaker 1: think people would come to the museum to eat at 448 00:23:16,640 --> 00:23:19,399 Speaker 1: a restaurant that existed elsewhere. We wanted to create our 449 00:23:19,440 --> 00:23:23,760 Speaker 1: own cafe, concept of ours, that we own that's proud 450 00:23:23,800 --> 00:23:27,160 Speaker 1: of our Katari cuisine and also informs and educates people 451 00:23:27,200 --> 00:23:30,840 Speaker 1: of it. So the restaurant is very much typical Katari food. 452 00:23:30,920 --> 00:23:33,320 Speaker 1: So you can go there for breakfast, for lunch in 453 00:23:33,400 --> 00:23:35,800 Speaker 1: afternoon and then for dinner you could go to the 454 00:23:35,840 --> 00:23:39,240 Speaker 1: restaurant upstairs, which is a castronomy restaurant, but it's very 455 00:23:39,280 --> 00:23:42,320 Speaker 1: family sharing, so you go to share your meal with 456 00:23:42,680 --> 00:23:43,840 Speaker 1: your friends or your family. 457 00:23:44,240 --> 00:23:45,680 Speaker 2: Is that what you'll do with the Rosewood. 458 00:23:45,960 --> 00:23:48,080 Speaker 1: So at the Rosewood, we're going to take a similar 459 00:23:48,119 --> 00:23:50,600 Speaker 1: to the Cafe does a rose Cafe and it will 460 00:23:50,640 --> 00:23:54,520 Speaker 1: have all the local dishes that you would find, yes, exactly. 461 00:23:55,040 --> 00:23:58,640 Speaker 1: And you know, Chef Nov created a very interesting street 462 00:23:58,680 --> 00:24:02,399 Speaker 1: food called the The gog is our very It's a 463 00:24:02,440 --> 00:24:04,679 Speaker 1: thin bread, very typical. We use it in many of 464 00:24:04,720 --> 00:24:08,280 Speaker 1: our dishes and it's like it's like it's like it's 465 00:24:08,280 --> 00:24:13,480 Speaker 1: like and she puts she puts like inside different recipes 466 00:24:13,520 --> 00:24:16,159 Speaker 1: and it's the most delicious grab and gost sandwiches. So 467 00:24:16,400 --> 00:24:20,080 Speaker 1: we're thinking also to have a food cart just outside 468 00:24:20,080 --> 00:24:22,080 Speaker 1: you know, the terraces of the Rosewood, where you can 469 00:24:22,160 --> 00:24:24,439 Speaker 1: grab that sandwich and go. And you know, there's more 470 00:24:24,480 --> 00:24:28,879 Speaker 1: and more. Kataris choosing to become a chef as a profession, 471 00:24:29,280 --> 00:24:32,040 Speaker 1: whereas in the past, to become a chef was not. 472 00:24:32,040 --> 00:24:33,800 Speaker 4: That you can do it anything else. I think you can. 473 00:24:34,760 --> 00:24:37,400 Speaker 1: Yeah, but it's really interesting because it's true you know Katari. 474 00:24:37,400 --> 00:24:41,240 Speaker 1: I would say it's like the most important commodity we 475 00:24:41,320 --> 00:24:44,160 Speaker 1: have is a Qatar because we're only like four hundred 476 00:24:44,200 --> 00:24:47,159 Speaker 1: thousand people and we want them to do everything. So 477 00:24:47,240 --> 00:24:49,119 Speaker 1: to be a chef's like, you know, I have so 478 00:24:49,160 --> 00:24:51,560 Speaker 1: many other options. Why be a chef? You have to 479 00:24:51,560 --> 00:24:53,800 Speaker 1: be really passionate to want to be a chef and 480 00:24:53,800 --> 00:24:56,240 Speaker 1: to work the hours that you need to. So now 481 00:24:56,240 --> 00:24:59,359 Speaker 1: we have more and more Kataris becoming chefs and really 482 00:24:59,760 --> 00:25:05,000 Speaker 1: doing the research of their local cuisine. And we're actually 483 00:25:05,000 --> 00:25:08,280 Speaker 1: planning to open a school, a culinary school to teach 484 00:25:08,400 --> 00:25:10,840 Speaker 1: Katari food. I don't want to bring a culinary school 485 00:25:10,880 --> 00:25:13,680 Speaker 1: to teach Europeans for what we want to teach because 486 00:25:13,720 --> 00:25:15,920 Speaker 1: many people who come from different parts of the world 487 00:25:15,960 --> 00:25:18,400 Speaker 1: are living in Katau or visiting. They want to learn 488 00:25:18,440 --> 00:25:21,320 Speaker 1: how to make a dish, and if I think the 489 00:25:21,359 --> 00:25:22,879 Speaker 1: best way is to go to a place like a 490 00:25:22,920 --> 00:25:24,840 Speaker 1: school where you can learn with other people and it's 491 00:25:24,880 --> 00:25:27,360 Speaker 1: fun and it's next to the National Museum, so then 492 00:25:27,840 --> 00:25:30,200 Speaker 1: you can learn and then experience it, or experience the 493 00:25:30,280 --> 00:25:32,359 Speaker 1: meal and then come and learn the dish yourself. So 494 00:25:32,400 --> 00:25:35,400 Speaker 1: it creates a whole you know, a wholesome experience of 495 00:25:35,440 --> 00:25:38,639 Speaker 1: what culture does to your mood. We always say it 496 00:25:38,640 --> 00:25:41,320 Speaker 1: improves the quality of your life. It imports improves the 497 00:25:41,320 --> 00:25:43,640 Speaker 1: economy of your culture. And that's what we have been 498 00:25:43,680 --> 00:25:44,240 Speaker 1: doing well. 499 00:25:44,280 --> 00:25:50,720 Speaker 2: Food and culture, food and architecture, food and family, food 500 00:25:50,760 --> 00:25:51,520 Speaker 2: and friendships. 501 00:25:51,560 --> 00:25:54,120 Speaker 3: It's all it's tied in together. 502 00:25:54,400 --> 00:25:58,399 Speaker 2: But food is also comfort, absolutely, and so we usually 503 00:25:58,480 --> 00:26:02,280 Speaker 2: do at the end of this one, I say, wonderful conversation. 504 00:26:01,880 --> 00:26:04,920 Speaker 1: With you, Thank you, thank you. Very happy to find. 505 00:26:06,480 --> 00:26:10,080 Speaker 2: Is that when when you want food for comfort, for 506 00:26:10,160 --> 00:26:12,760 Speaker 2: your own comfort, yes, is there a food that you 507 00:26:12,840 --> 00:26:16,159 Speaker 2: remember that means something to you that you would go to? 508 00:26:17,200 --> 00:26:20,119 Speaker 1: You know, I love I love a Cardiman in food. 509 00:26:20,240 --> 00:26:22,760 Speaker 1: So there's a dish that my grandmother. And my grandmother 510 00:26:23,040 --> 00:26:26,280 Speaker 1: is an amazing chef. She's ninety four. I think some 511 00:26:26,320 --> 00:26:28,360 Speaker 1: people say she's over one hundred, but she says she's 512 00:26:28,400 --> 00:26:31,400 Speaker 1: like she's spying about her age, you know, but she's 513 00:26:31,560 --> 00:26:33,560 Speaker 1: I always say if she had a restaurant, she'd get 514 00:26:33,560 --> 00:26:36,000 Speaker 1: three Micheon stars, because you know, we always say when 515 00:26:36,040 --> 00:26:38,640 Speaker 1: you cook with your heart, the meal comes out differently. 516 00:26:39,119 --> 00:26:41,520 Speaker 1: And I spent many hours in the kitchen with her, 517 00:26:42,160 --> 00:26:45,520 Speaker 1: helping her, observing her, learning from her, and she's an 518 00:26:45,560 --> 00:26:48,359 Speaker 1: amazing chef. And she makes a dish that I love it. 519 00:26:48,640 --> 00:26:50,320 Speaker 1: You can have it for breakfast, you can have it 520 00:26:50,680 --> 00:26:54,320 Speaker 1: as a dessert. It's called Hanprouche and it's it's like 521 00:26:54,400 --> 00:26:57,159 Speaker 1: a little pancake, but it's not a Pancake's thicker than 522 00:26:57,200 --> 00:27:00,520 Speaker 1: a pancake. And it has saffron and cardiman. And for me, 523 00:27:00,560 --> 00:27:03,720 Speaker 1: this is the best card. This is the best comfort 524 00:27:03,800 --> 00:27:06,920 Speaker 1: food because there's something, you know, I don't know, there's 525 00:27:06,920 --> 00:27:09,720 Speaker 1: something for me healing when I have anything with codman 526 00:27:10,000 --> 00:27:13,160 Speaker 1: and saphone as well. So that's My kids love that 527 00:27:13,200 --> 00:27:15,280 Speaker 1: this and she my children love it so much. And 528 00:27:15,320 --> 00:27:17,520 Speaker 1: she lives part of the year in Paris, so whenever 529 00:27:17,560 --> 00:27:20,080 Speaker 1: we'd go to her, she would fill a tin ball 530 00:27:20,200 --> 00:27:23,159 Speaker 1: with comfort and give it to us. And it lasts 531 00:27:23,160 --> 00:27:26,399 Speaker 1: four days. I would say that. And maybe soup. I 532 00:27:26,440 --> 00:27:28,560 Speaker 1: love soups and I love cooking soups. 533 00:27:28,680 --> 00:27:31,160 Speaker 2: Okay, we have to do we have to do episode 534 00:27:31,720 --> 00:27:34,920 Speaker 2: to episode two. I think this is part one because 535 00:27:34,920 --> 00:27:36,359 Speaker 2: there's so much more to talk about. 536 00:27:36,800 --> 00:27:45,160 Speaker 1: Thank you so much, thank you, it was great. Thank you. 537 00:27:46,240 --> 00:27:50,119 Speaker 2: Ruthie's Table for is proud to support Leukemia UK. The 538 00:27:50,320 --> 00:27:53,600 Speaker 2: card Will for a Cure campaign raises funds for vital 539 00:27:53,640 --> 00:27:57,600 Speaker 2: research and more effective and kinder treatments for a cute 540 00:27:57,640 --> 00:28:01,200 Speaker 2: My Lloyd to leukemia. Please don't and to do so 541 00:28:01,520 --> 00:28:03,600 Speaker 2: search Cartwheel for Cure. 542 00:28:10,400 --> 00:28:13,720 Speaker 1: Ruthie's Table four was produced by Alex Bell, Robbie Hamilton 543 00:28:14,040 --> 00:28:16,840 Speaker 1: and Zad Rogers with Andrew Sang and Bella Selini. 544 00:28:17,280 --> 00:28:26,000 Speaker 5: This has been an atomized production for iHeartMedia.