Multisensory Experiences
– Where Senses Meet Seasonality

The seasonality of an ingredient refers to the period in which the ingredient is available. As seasons change, so do ingredients, food trends and experiences – making continuous creativity and innovation in menu designing and flavour matching the ultimate goal. To achieve which, knowing your food and working in season is essential. This talk highlights the importance of seeking innovation inside the kitchen and beyond the kitchen doors onto the table experience. 

Speakers: Karim Abdelrahman has worked in the kitchens of some of the world’s most celebrated chefs, including the legendary Chef Alain Ducasse in Paris and Guy Savoy’s 3 Michelin starred restaurant, rated the best in the world. These names roll off Chef Abdelrahman’s tongue as he shares his professional training background with honour. He prides himself on his choice of ingredients, which are the shining stars of his menus. Now known as Avec Karim, he put together a team whom he trains to excel at his latest venture, Privé Avec Karim. As a team, they excel at delivering culinary mastery, a first-class premium experience and serve private gastronomic experiences never seen in Egypt’s hospitality industry. 

Nora Abushadi is a multidisciplinary designer and innovator who works with Chef Karim Abddelrahman on the team. Having a background in graphic design, Abushadi started injecting the concept of multisensorial gastronomic experiences in her early academic work. Later, she pursued further studies in Barcelona while interning at a 2 Michelin starred restaurant simultaneously. Her studies include masters’ degrees in social innovation and in gastronomic videography and photography for advertising, with which she was able to add the extra oomph to the philosophy and experience at Privé Avec Karim.