The food and hospitality industry has witnessed remarkable development in recent years. Designing the food experience has become a crucial element for the success of chefs around the world.

 There is no doubt that participating in the “Designing Food Experiences in Northern   Jordan” workshop, held between 11th and 24th June, 2022 by RESMYLE partner   Jordan University of Science and Technology (JUST), had an impact on my       skills as a chef. It has added a new set of skills to my professional skill set and   overall, improved my professional performance.

 Now, I want to make it clear how the international workshop by RESMYLE in Jordan   had a positive impact on my skills, both intellectual and practical skills:

 From an intellectual standpoint: The food design workshop allowed me to   understand in depth the needs and aspirations of customers. This helped me as   a chef provide distinct and unique food experiences. This training also provided me   with important tools to analyze food trends and understand the behavioral   dynamics of customers.

 As from a practical standpoint: The workshop developed my sense of creativity   and innovation in cooking, by applying the concepts of the food design   experience that were introduced to us during the training. Most notably, the   importance of innovation when designing food experiences and presenting creative   dishes that are in line with the desire and of customers and their expectations. This   training also encouraged me to try new ingredients and further explore both   traditional and innovative cooking techniques, which enriches my overall professional   experience.

 More precisely, the workshop was the main reason for changing my ultimate   goal from working as a chef in hotels, to becoming a chef with my own small   innovative food business that will allow me to further grow my cooking skills   that love and not be constrained because of the nature of my work. However, in   order for this goal to succeed, it is necessary to obtain more practical experience, which is why I have been working as a chef in the hotel sector for eight months, especially in a fine dining restaurant.

Many thanks to everyone who was responsible for the success of the workshop. I am grateful that I was part of this opportunity.