Chef Said On A Plate
 

I had the honor of cooking for Me On A Plate with NBC Palm Springs, where I prepared my signature Kafta with potatoes and opened up about my journey from Lebanon to the desert, my creative process, and the inspiration behind every dish I create. From architectural plating to my legendary spice suitcase, this episode captures the heart of what makes every event with Chef Said truly SaiSational.

Click the link to watch the full episode — and imagine what this experience could look like at your own table. 

https://www.nbcpalmsprings.com/2026/01/31/chef-said-on-a-plate?fbclid=IwdGRjcAPtAuBleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAwzNTA2ODU1MzE3MjgAAR7hND4h3a_kR9Bu3GT4856FLLZjvfLv0qXvm8oJHgtuUcd2Bxc2pWhbmJzmRw_aem_8i_qUsv1aIf0Swrd3Hohdg

A new cooking segment aired every weekend on "NBC Palm Springs". This segment is a part of the show "The Desert Brew", Season 3.

 Links below of some weekly episodes:

Peach Caprese Salad: https://www.youtube.com/watch?v=1EP8_p2CzPI

Cheese Balls: https://www.youtube.com/watch?v=ehu0IehctRs

Chicken Salad between the Buns: https://www.youtube.com/watch?v=SdKcFtySBaE

Broccoli Salad: https://www.youtube.com/watch?v=XjSroRpozIM

Stuffed Dates: https://www.youtube.com/watch?v=Sdxz_PwfswE 

Pasta Salad: https://www.youtube.com/watch?v=m8dNQTaJWGM

Serving as a Judge at the Spring Culinary Competition – La Quinta High School 

https://www.instagram.com/p/DU7nQZOFK_n/?igsh=MzRlODBiNWFlZA==

I recently had the honor of serving as a professional evaluator at the Spring Culinary Competition hosted by La Quinta High School, in partnership with FCCLA Region 10.  

The event brought together talented culinary students from 16 high schools across Southern California, each showcasing their skills, creativity, and passion for the culinary arts.  

Throughout the competition, I had the opportunity to evaluate several categories and offer one-on-one feedback to these aspiring young chefs, sharing insights from my own culinary journey.  

Seeing their dedication, talent, and enthusiasm was truly inspiring, and it was a privilege to support and encourage the next generation of culinary professionals. 

 May 2024 Ranked Second in the Semifinals in my group

 I use spices as my color palette to mix between flavors and bring a wide variety to your table in addition to my plating skills. 

 Who or what inspires you to cook? 

My originality and my love for cooking are both  inspired by one person: my mother! SHE is my inspiration! She is this  little chef in me who motivated me to embrace my culinary talents! They  say moms know everything and have a special gift when it comes to their  home and family. My mother is a precious gift. I remember the first time  I ventured into the kitchen was to make a tiramisu for her birthday.  This is where it all started!

What's your all time favorite dish to make? 

Middle  East Lemony Chicken: it is a staple dish  for many families back in my  home country Lebanon, especially on  Sundays. Mothers typically marinate  the chicken and potatoes then leave  it overnight to absorb the  flavors. On Sunday, all they need to do is  pop it in the oven; leaving  them free to spend some quality time with  their families. This dish  always takes me back to the countryside in  Lebanon, where my family and  I used to enjoy it with a refreshing  Taboulé salad and a glass of Arak

02/16/2025

Indio / Riverside / CA,92201

It was my honor and great pleasure to be one of the guest chefs at the Riverside County Fair & National Date Festival, where I had the opportunity to participate and give a live demonstration. I showcased one of the most requested appetizers from my menu—stuffed dates. For the demo, I prepared a cold-served version, featuring dates stuffed with a blend of cheeses and spices, drizzled with honey, and garnished with pistachios. You can find the full recipe and event footage on my Instagram account.