If someone had asked me twenty years ago whether I would one day be teaching thousands of people how to cook through a screen, I probably would have smiled and said, “I don’t think so.”
Back then, my life revolved around the fast-paced world of professional kitchens. I started my days before sunrise and often didn’t leave the kitchen until long after midnight. Throughout the day, I worked surrounded by the sound of sizzling pans, the rhythm of sharp knives, the energy of busy cooks, and customers eagerly waiting for dishes I hoped they would never forget.
Teaching was always somewhere in the back of my mind, but the reality of working as a chef left very little room for anything else.
Yet here I am today, sharing recipes, techniques, kitchen secrets, and over thirty years of professional experience with people from all over the world.
Many people discover me through one of my recipes and assume I simply decided to start a YouTube channel one day. The truth is much deeper than that. My journey toward teaching cooking online didn’t begin with a camera or a social media account. It began when I was just a little boy who couldn’t stay away from the kitchen.
Looking back, I can clearly see how every kitchen I worked in, every chef who mentored me, every restaurant I helped open, and every challenge I overcame shaped me into the chef and teacher I am today.
This is the story of how it all began.
My First Classroom Was My Uncle’s Kitchen
Long before I ever wore a chef’s jacket, I was simply a curious child who loved spending every possible moment in the kitchen.
One of the biggest influences on my life was my uncle, who worked as a pastry chef. Whenever I had the chance to help him, I was fascinated by everything happening around me. Watching him carefully measure ingredients, knead dough, decorate cakes, and transform simple pantry staples into beautiful desserts felt almost magical.
At that age, I wasn’t thinking about becoming a chef. I simply loved the creative process. I learned from every cake, every pastry, and every dessert that cooking wasn’t just about preparing food. It was about creating something that could bring joy to another person.
Even though I was still a child, I looked forward to every opportunity to be in that kitchen. Without realizing it, those moments were laying the foundation for the career that would define the rest of my life.
Discovering My Passion Through People’s Reactions
Most children looked forward to eating the finished dish, but I was far more interested in watching people’s reactions to it.
I loved watching people take their very first bite.
I would quietly observe their expressions before they even spoke. A smile, widened eyes, a surprised look, or someone immediately reaching for another bite told me far more than words ever could.
Those reactions became my first lessons in understanding food.
Very early in my life, I realized I had a natural ability to recognize flavors and understand what made a dish truly enjoyable. I started paying attention to tiny details that many people overlooked. Sometimes a squeeze of lemon would completely brighten a recipe. Other times a pinch of salt or a touch of sweetness would transform an ordinary dish into something unforgettable.
Without knowing it, I was training my palate years before I received any formal culinary education.
Even today, after more than thirty years as a professional chef, one of my favorite moments is still watching someone’s face when they taste one of my dishes for the first time. That excitement has never disappeared.
Food has always been much more than a meal for me. It has been a way to create happiness, memories, and connections with the people around me.
My First Job in a Small Fast Food Restaurant
As I grew older, my passion for cooking only became stronger.
Eventually, I started working in a small fast food restaurant in my hometown. It wasn’t a luxury restaurant or a famous establishment, but for me, it was the perfect place to begin my professional journey.
For the first time, I experienced the rhythm and discipline of a real commercial kitchen. I quickly learned that being a chef required much more than knowing how to cook.
It meant working efficiently under pressure, staying organized, maintaining impeccable cleanliness, communicating with your team, and delivering the same quality to every single customer.
Consistency became one of the biggest lessons I learned during those early years. A customer who enjoys a sandwich today expects it to taste exactly the same when they return next week. Achieving that level of consistency requires attention to every detail, from ingredient quality to preparation techniques.
Looking back now, I realize that those simple beginnings taught me lessons that I still apply every day.
In fact, one of my favorite memories from that period inspired a story I shared in my article about homemade guacamole. While working there, I developed a curiosity for Mexican cuisine and began experimenting with flavors and ingredients that were still relatively unfamiliar in my hometown.
Those experiments eventually led me to create a chicken sandwich with fresh guacamole, reminding me that creativity often begins with curiosity.
Choosing Culinary School in Saida
By then, I no longer had any doubts about my future.
Cooking wasn’t simply something I enjoyed doing. It had become my calling.
To turn my passion into a profession, I enrolled in culinary arts at the technical school in Saida, in southern Lebanon. I wanted more than practical experience. I wanted to understand the science, discipline, and techniques behind great cooking.
Culinary school opened my eyes to an entirely new world.
I learned professional knife skills, classical sauces, baking techniques, food safety, nutrition, butchery, menu planning, kitchen management, and the foundations of cuisines from around the world. Every lesson strengthened my desire to become a better chef.
However, the greatest lesson wasn’t found in any textbook.
I discovered that recipes should never be memorized without understanding why they work.
Once you understand ingredients, temperatures, textures, and cooking techniques, you stop depending on recipes. Instead, you gain the confidence to create your own.
That philosophy has stayed with me throughout my career, and it is exactly how I teach today. I don’t simply show people what to do. I always try to explain why each step matters, because understanding is what transforms someone from following recipes into becoming a confident cook.
Learning From the Chefs Who Believed in Me
One of the greatest blessings throughout my career was having the opportunity to work alongside talented chefs who generously shared their knowledge with me. They didn’t just teach me how to prepare recipes—they taught me how to truly understand cooking.
Day after day, I discovered that every technique in a professional kitchen had a purpose. I learned why restaurant chicken often tastes better than homemade chicken, why you should never overcrowd meat in a skillet if you want a beautiful golden crust, and why choosing the right cheese can completely change the outcome of a recipe. For example, understanding when to use mozzarella and when to use Akkawi cheese makes a remarkable difference in many dishes. If you’re curious about that topic, you can read my detailed article about the difference between mozzarella and Akkawi cheese.
The lessons didn’t stop there. I learned how to keep sautéed vegetables vibrant and green instead of dull and lifeless, how to balance the acidity of tomato sauce without masking its natural flavor, and countless other small techniques that quietly transform good cooking into exceptional cooking.
These weren’t secrets I found in cookbooks or learned during formal culinary lessons. They came from years of standing beside experienced chefs, watching carefully, asking questions, making mistakes, and practicing the same techniques until they became second nature.
Looking back, I realize these professional kitchen secrets became some of the most valuable lessons of my career. They are the kind of knowledge that is rarely taught in a classroom because it comes from experience rather than theory. Today, sharing those practical lessons with home cooks is one of the reasons I enjoy teaching online so much.
Becoming a Sous Chef Earlier Than I Ever Expected
As the years passed, my confidence grew with every service, every challenge, and every lesson I learned in the kitchen.
I worked hard, stayed curious, and never stopped asking questions. Whenever I had the opportunity to learn a new technique or take on more responsibility, I accepted it without hesitation. I wasn’t interested in simply doing my job. I wanted to understand every aspect of running a professional kitchen.
Fortunately, the chefs I worked with recognized that passion.
Thanks to my hard work and dedication, I soon earned the position of sous chef—a milestone that filled me with both pride and a deep sense of responsibility.
Becoming a sous chef wasn’t just about earning a new title. It meant helping lead the kitchen, mentoring younger cooks, organizing the team, maintaining quality standards, and making sure every service ran smoothly.
For the first time, I began to understand that leadership in the kitchen isn’t about giving orders.
It’s about setting an example.
The best leaders are the ones who continue learning while helping others grow. That lesson has stayed with me ever since, and it influences the way I teach cooking today.
Helping Open New Restaurants
One of the most exciting parts of my career came when I had the opportunity to participate in opening new restaurants.
Opening a restaurant is very different from simply working in one that is already established. Before the first customer walks through the door, countless decisions have already been made behind the scenes.
Menus have to be created and tested.
Recipes need to be standardized.
Kitchen equipment must be selected and organized.
Suppliers have to be chosen.
Staff members need training.
Workflows must be carefully planned to ensure every dish can be prepared efficiently while maintaining the highest quality.
Being involved in these projects taught me that a successful restaurant isn’t built by chance. Every detail matters, and even the smallest decision can have a significant impact on the guest’s experience.
Those experiences also taught me to think beyond individual recipes. I learned how every dish fits into a complete menu and how every member of the kitchen contributes to the restaurant’s success.
Becoming a Head Chef in My Twenties
As my experience continued to grow, new opportunities began to appear.
While many chefs spend years working toward leadership positions, I was fortunate enough to become a head chef while I was still in my twenties.
It was both exciting and intimidating.
Suddenly, the responsibility no longer rested on someone else’s shoulders.
It rested on mine.
As a head chef, I wasn’t only responsible for preparing delicious food. I had to lead entire kitchen teams, train young chefs, control food costs, manage inventory, maintain consistency, solve problems under pressure, and make hundreds of decisions every single day.
Every service became a test of preparation, organization, and teamwork.
Those years pushed me to grow faster than I ever imagined.
They also taught me one of the most valuable lessons of my career.
A chef is never successful because of one person.
Every successful kitchen depends on a dedicated team working together toward the same goal.
That belief has stayed with me throughout my career, and it is one of the reasons I always encourage home cooks not to be afraid of asking questions or learning from others.
Building Restaurants in Lebanon and Beyond
As my career progressed, I had the privilege of helping open and manage restaurants not only in Lebanon but also abroad.
Every country introduced me to different ingredients, cooking traditions, customer expectations, and kitchen cultures.
Although the languages sometimes changed, one thing always remained the same.
People everywhere appreciate honest, well-prepared food.
Working in different environments broadened my perspective as a chef. I discovered new techniques, learned to adapt traditional recipes to local ingredients, and gained a deeper appreciation for cuisines from around the world.
Traveling also reminded me that great cooking isn’t about making the most complicated dish.
It’s about understanding ingredients, respecting traditions, and preparing food with care.
Those experiences continue to influence the recipes I create today. Whether I’m teaching a traditional Lebanese dish or an international favorite, I always try to combine professional techniques with practical methods that anyone can use at home.
A Dream That Never Left My Heart
As my career continued to grow, I never let go of one dream: teaching others how to cook.
I always wanted to teach.
Whenever I trained new cooks in the restaurants where I worked, I genuinely enjoyed explaining techniques, answering questions, and helping them improve. Seeing someone understand a concept or successfully prepare a difficult recipe for the first time gave me almost as much satisfaction as cooking itself.
For a long time, I imagined myself teaching in a culinary school.
I loved the idea of passing on everything I had learned throughout my career to the next generation of chefs.
Unfortunately, reality had other plans.
Professional kitchens demand long hours, weekend shifts, holidays, and endless responsibilities. Between opening restaurants, managing kitchen teams, and maintaining the high standards expected of a head chef, there simply wasn’t enough time to pursue that dream.
Life kept moving, and my teaching dream remained exactly that—a dream.
Still, no matter how busy I became, it never disappeared.
Deep down, I always hoped that one day I would find a way to share everything I had learned over more than three decades in professional kitchens.
I just didn’t know how—or when—that opportunity would finally arrive.
The Person Who Believed in My Dream Before I Did
Sometimes, the people closest to us can see our future more clearly than we can.
For years, my wife kept encouraging me to share my knowledge with others. She had watched my entire journey, from the long hours in professional kitchens to the restaurants I helped build and the young chefs I trained along the way.
She would often say, “Why don’t you start a cooking channel? You have so much knowledge that people would love to learn from.”
At first, I smiled every time she mentioned it.
Not because I didn’t like the idea, but because I couldn’t imagine finding the time.
Working as a head chef isn’t a typical job. The days are long, weekends are busy, holidays are often spent in the kitchen, and when you finally get home, all you want is a little rest before doing it all again the next day.
As much as I loved the idea of teaching, life always seemed to get in the way.
So, although my wife continued encouraging me, the dream remained on hold.
Looking back now, I’m grateful she never stopped believing in it.
When the World Slowed Down, A New Idea Was Born
Then came 2020.
Like millions of people around the world, our lives suddenly changed because of the COVID-19 pandemic.
For the first time in many years, life slowed down.
Instead of seeing only uncertainty, my wife saw an opportunity.
She looked at me one day and said, “This is your chance.”
And she was right.
We decided to create something completely different from what most cooking channels were doing at the time.
Rather than filming traditional recipe videos, we created stop-motion cooking videos, where every ingredient seemed to move by itself, every utensil appeared magically, and every recipe came together frame by frame.
Creating those videos was unlike anything I had ever done.
It required patience, creativity, and countless hours of work behind the scenes. A few seconds of animation could take hours to produce, but every finished video felt incredibly rewarding.
Most importantly, we were creating something together as a family.
It wasn’t just about cooking anymore.
It was about creativity, storytelling, and sharing our passion with the world in a completely new way.
Those months reminded me how much I genuinely enjoyed teaching and inspiring people through food.
For the first time, my lifelong dream no longer felt impossible.
It felt real.
Pressing Pause on a Dream
Just as our new project was beginning to grow, life changed once again.
An opportunity came for me to work in Saudi Arabia.
It was an important step in my professional career, and after careful consideration, I decided to accept it.
Like many difficult decisions in life, it came with a sacrifice.
Our cooking channel had to be put on hold.
Leaving Lebanon meant leaving behind not only our videos but also a dream that had only just begun to take shape.
Although I continued doing what I loved most—working in professional kitchens—I couldn’t dedicate the time and energy needed to continue creating videos.
Every day was filled with new responsibilities, long working hours, and the demands that come with leading professional kitchens.
The dream of teaching hadn’t disappeared.
I had to postpone it once again.
Deep inside, I always hoped I would eventually come back to it.
I just didn’t know when that day would come.
Five Years Later, The Dream Finally Came Back
Five years passed.
Five long years.
During that time, I continued doing what I had always done: learning, cooking, managing kitchens, solving problems, and gaining even more experience that I knew would one day become valuable lessons for others.
Then life finally gave me something I had been waiting for.
Time.
For the first time in many years, I had the opportunity to invest my energy in a project that wasn’t driven by restaurant schedules or business deadlines.
I could finally dedicate myself to something I had wanted to do for decades.
Teaching.
Starting again after five years wasn’t easy.
The online world had changed dramatically.
Social media platforms had evolved, video production had become more demanding, and people’s expectations were higher than ever.
But one thing had never changed.
My passion for helping people cook.
This time, I wasn’t interested in simply uploading recipes.
I wanted to build something much bigger.
I wanted to create a place where anyone, regardless of their cooking experience, could learn professional techniques in a simple and approachable way.
A place where beginners could gain confidence, where experienced home cooks could continue improving, and where cooking felt less intimidating and much more enjoyable.
And that is exactly what I set out to build.
Why I Don’t Keep Kitchen Secrets to Myself
Throughout my career, I’ve worked with many chefs.
Like every profession, I met people with different personalities.
Some chefs believed their recipes and techniques should remain secret.
They thought sharing too much would reduce their value.
I always felt the opposite.
Knowledge becomes more valuable when it is shared.
After more than thirty years in professional kitchens, I realized that experience only truly matters when it helps someone else.
That’s why, in my videos and on this website, I don’t simply tell you what ingredients to use.
I explain why they work, share the little details that many recipes leave out, show you the mistakes to avoid, and explain what can go wrong and, more importantly, how to fix it.
Those are the lessons I spent decades learning from professional kitchens, experienced chefs, and real-life challenges.
If I can save you years of trial and error by explaining one simple technique, then I’ve achieved exactly what I hoped to do.
Because teaching isn’t about showing people that you know something.
It’s about helping them succeed.
More Than Recipes—A Lifetime of Experience
When you watch one of my videos or prepare one of my recipes, you’re not simply following instructions.
You’re benefiting from more than thirty years of experience, thousands of services, countless successes, a few failures that taught unforgettable lessons, and a lifelong passion that started in my uncle’s pastry kitchen.
Every recipe I publish carries a small piece of that journey.
Each cooking tip has a story behind it.
Every kitchen secret comes from real professional experience—not from theory alone.
That is why I always encourage people not to memorize recipes.
Instead, learn techniques.
Understand ingredients.
Ask questions.
Stay curious.
The day you understand why something works is the day you truly begin cooking with confidence.
My Promise to You
When I decided to start teaching cooking online, I made myself one simple promise.
I would teach people the same way I wished someone had taught me when I first stepped into a professional kitchen.
Honestly.
Clearly.
Without unnecessary complications.
Without hiding the important details.
Whether you’re preparing your very first meal or you’ve been cooking for years, I want every recipe on this website to leave you with more than just a delicious dish.
I want you to finish each recipe having learned something new.
Because that’s what real cooking is all about.
It’s not about perfection.
It’s about learning, improving, and enjoying the journey.
Thank you for allowing me to be a small part of yours.
I hope that every recipe, every article, and every video I share helps you feel more confident in your kitchen and inspires you to create delicious memories with the people you love.
After all, that’s exactly what inspired me to start teaching cooking online in the first place.
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What I Hope Every Home Cook Learns From Me
Over the years, people have often asked me what makes a good chef.
Some expect me to talk about expensive ingredients, fancy equipment, or complicated recipes.
My answer is always much simpler.
A good cook is someone who never stops learning.
I’ve met people who had never attended culinary school yet prepared incredible meals because they were curious and willing to improve. I’ve also met professional cooks who stopped learning the moment they thought they knew everything.
Cooking rewards curiosity.
Every ingredient has something to teach you. Every recipe helps you become a little better than you were yesterday. Even mistakes are valuable because they often teach lessons that success never could.
That is exactly the mindset I hope to pass on through my recipes and videos.
I don’t expect you to become a professional chef overnight.
I simply hope that every time you cook with me, you feel a little more confident than the day before.
Why My Recipes Include Every Little Detail
One thing you’ll quickly notice if you browse through my recipes is that I explain much more than just the ingredients and cooking steps.
That is completely intentional.
After spending more than thirty years in professional kitchens, I know that small details often make the biggest difference.
The temperature of your pan.
The order in which ingredients are added.
The amount of time you let meat rest.
Why I recommend one ingredient over another.
When to season your food.
How to fix a mistake if something goes wrong.
These are the details that professional chefs learn over many years of experience, yet they’re often missing from traditional recipes.
I don’t believe in keeping those lessons to myself.
If a simple tip can save you from ruining a recipe or help you achieve restaurant-quality results at home, then I want you to know it.
That’s why many of my recipes are longer than average.
I’m not trying to make cooking more complicated.
I’m trying to make it easier by answering your questions before you even have to ask them.
Cooking Is About More Than Food
People often think my job is simply to teach recipes.
In reality, I believe cooking goes much deeper than that.
Some of my happiest memories in life happened around a dining table.
Family gatherings.
Holiday meals.
Birthday celebrations.
Simple dinners after a long day.
Food has a unique way of bringing people together.
A single recipe can become part of a family’s traditions for generations.
I’ve been fortunate enough to experience that throughout my own life, and nothing makes me happier than knowing that one of my recipes might become part of someone else’s family tradition.
If something I teach today is still being prepared in your home years from now, then I know I’ve accomplished something truly meaningful.
Thank You for Being Part of My Journey
When I look back at the little boy helping his uncle in a pastry kitchen, I could never have imagined where this journey would lead.
From my first job in a small fast-food restaurant in my hometown to culinary school in Saida, then to becoming a sous chef and later a head chef, to opening restaurants in Lebanon and abroad, and, to finally teaching people from all over the world through my website and YouTube channel.
Every step has been part of the same journey.
And the journey is far from over.
There are still recipes I can’t wait to share.
New techniques to explain.
Kitchen secrets that deserve to be passed on.
And countless home cooks I hope to help become more confident in their own kitchens.
If you’ve read this far, thank you for taking the time to get to know me.
I truly appreciate being part of your cooking journey, and I hope you’ll continue exploring my recipes, trying new dishes, and discovering that great cooking isn’t about perfection.
It’s about cooking with knowledge, confidence, and love.
I’ll be here to guide you every step of the way.
Frequently Asked Questions
Why did I start teaching cooking online?
After spending more than 30 years working in professional kitchens, I realized that my greatest satisfaction came from helping others learn. Teaching online allowed me to share the knowledge and techniques I had collected throughout my career with anyone who loves cooking, no matter where they live.
How many years of professional cooking experience do I have?
I have more than 30 years of experience working in restaurants, opening new establishments, leading kitchen teams, and serving as both a sous chef and a head chef in Lebanon and abroad.
Do I share professional cooking secrets?
Absolutely. One of my goals is to explain the techniques and small details that many recipes leave out. I believe knowledge should be shared, not hidden, because understanding why something works is the key to becoming a better cook.
Where can I learn more from you?
You can explore the recipes and cooking guides here on my website, where I explain every step in detail. You can also join me on my YouTube channel, where I share complete video tutorials, practical cooking tips, and kitchen secrets gathered throughout my career.
Chef François El Aaraj is a corporate chef and culinary consultant with more than 30 years of experience in professional kitchens and restaurant openings across Lebanon and abroad. Through this website, he shares authentic recipes, cooking techniques, and chef secrets designed to help home cooks create flavorful meals with confidence.
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