ESHKENEH BY CHEF Hamid Salimian

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Hamid Salimian was born in Iran. In 1989 after his family relocated to Vancouver, he enrolled in culinary and pastry arts at Vancouver Community College for his first formal training as a chef. He learned the essential skills to combine the heritage of Persian cuisine with influences of the Pacific Northwest and began to define a uniquely creative and contemporary approach. ⁣
In 2002 during his apprenticeship at Vancouver’s renowned Sutton Place Hotel, Hamid trained in classic French cuisine. ⁣
He has received many golden medals for food competitions and in 2011 he was named Best Chef in the City in The Georgia Straight newspaper.⁣

During lockdown, hamid prepared a film to teach you how to make one of the tastiest of Iranian dishes: Eshkeneh soup.⁣

We hope you enjoy his recipe.⁣

Hamid Salimian was born in Iran. In 1989 after his family relocated to Vancouver, he enrolled in culinary and pastry arts at Vancouver Community College for his first formal training as a chef. He learned the essential skills to combine the heritage of Persian cuisine with influences of the Pacific Northwest and began to define a uniquely creative and contemporary approach. ⁣
In 2002 during his apprenticeship at Vancouver’s renowned Sutton Place Hotel, Hamid trained in classic French cuisine. ⁣
He has received many golden medals for food competitions and in 2011 he was named Best Chef in the City in The Georgia Straight newspaper.⁣

During lockdown, hamid prepared a film to teach you how to make one of the tastiest of Iranian dishes: Eshkeneh soup.⁣

We hope you enjoy his recipe.⁣

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