SCIB’s 3rd episode with Chef Salve Astano showcases fusion cuisine at its finest. Here, the head sushi chef of Le Sushi Bar prepares a foie gras tempura maki roll combining a luxurious French delicacy with traditional Japanese maki-making.
Filipina chef Salve Astano is an inspiring person whose story and rise to fame in Lebanon are as rare as they come. Born and raised in the Phillipines, Astano studied Literature and graduated with a Bachelor’s degree before making the big move to Lebanon to pursue career opportunities. Like most migrant workers in the country, she landed a low-level job working as a waitress in a restaurant alongside her sister.
Conditions for migrant workers are dismal in the small Mediterranean country as workers are often underpaid, exploited, and treated poorly both inside and outside the workplace. Fortunately enough, Astano switched restaurants and began working at Le Sushi Bar in Ashrafieh as a waitress.
Years into her career at LSB, Astano was offered a sushi apprenticeship by an older head chef. She took the opportunity and became a maki master in a matter of a few years. Today, she reigns as the head sushi chef of the restaurant making her position as both a high-ranking Asian worker and professionale female in the kitchen both wonderful anomalies.
-Roll sushi rice onto nori
-Slice pieces of foie gras and place on rice
-Add sliced and caramelized shitake mushrooms
-Roll into a maki
-Dip into flour and tempura batter. Deep fry for a couple of minutes
-Slice and serve with fresh sliced grapes.
Be sure to stay tuned for the final episode of SCIB with Chef Salve Astano coming out very soon. In the meantime, check out previous episodes and the first 2 parts of the show!
For more info about Le Sushi Bar visit the website!
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