حمزة لفراني

1. **Beginnings**: "I started my studies at the Moroccan Cooking Institute, where I learned the basics of traditional spice cuisine 2. **Hands-on training**: "I participated in daily workshops to accurately cut vegetables and meat, with a focus on preserving authentic flavors in the kitchen 3. **Global exploration**: "During the second year, I studied Asian and European cooking techniques, which helped me combine them with Moroccan recipes for creating Fusion dishes." 4. **Skills acquired**: "I learned time management in a crowded kitchen, and how to deal with teams to prepare complete menus under time pressure." 5. **Challenges and Growth**: “I faced the challenge of understanding the balance between sweetness and acidity, but that developed my passion and prompted me to try new recipes daily.”