The New York Jewish Travel Guide had the privilege of conducting an interview with Ms. Chaimae Ait Ouaman, a sales agent, to gain valuable insights into the Moroccan Culinary Arts Museum. The subsequent interview has been edited for clarity.
NYJTG: Could you kindly share some insights about the Moroccan Culinary Arts Museum? When did it officially open, what was its primary focus, and what led to the selection of this location?
Chaimae Ait Ouaman: The Museum of Moroccan Culinary Art, an enticing addition to Marrakesh’s cultural landscape, made its debut on November 8, 2019. Nestled gracefully within the Mellah neighborhood of the medina, near the iconic Bahia Palace, it finds its home within an exquisite 19th-century palace. The fundamental mission here is the preservation and celebration of an intangible heritage—this is a place where the enigmatic intricacies of Moroccan gastronomy are artfully unveiled.
The selection of this location was purposeful. Medina, Marrakesh’s pulsating heart, is home to numerous historic landmarks, most museums, and accommodations. It undoubtedly stands as the city’s most vibrant and enchanting district. Additionally, the Mellah holds a rich history as Marrakesh’s former Jewish quarter, serving as an enduring source of inspiration for our exploration of both Jewish and Moroccan culinary traditions.
NYJTG: How frequently are these cooking classes held? What is the maximum number of participants per class? What is the duration of these workshops, and is there flexibility in selecting the dishes to prepare, or is it a fixed menu?
Chaimae Ait Ouahman: Our cooking classes are offered twice a day, with one session available for lunch and another for dinner. We can accommodate up to 68 participants, and for those seeking a more intimate experience, we can also arrange private classes.
Each workshop spans a 2-hour duration, and we provide a variety of menus to choose from. Participants in each session have the flexibility to select their preferred dishes to prepare, and we cater to all skill levels.
NYJTG: Does the MCAM Cooking School also provide baking workshops for crafting the diverse assortment of world-famous Moroccan bread and pastries?
Chaimae Ait Ouaman: Absolutely. Our cooking school includes a selection of workshops dedicated to the art of crafting the renowned Moroccan bread and pastries, showcasing the rich culinary heritage of Morocco.
NYJTG: Does the MCAM Cooking School also provide baking workshops for crafting the diverse assortment of world-famous Moroccan bread and pastries?
Chaimae Ait Ouaman: Absolutely. Our cooking school includes a selection of workshops dedicated to the art of crafting the renowned Moroccan bread and pastries, showcasing the rich culinary heritage of Morocco.
NYJTG: The museum beautifully shares the history and narrative behind each dish, encompassing a wide array of traditional Moroccan cuisine, including Jewish Moroccan specialties like chickpea soup, Dafina, and Harira. Are there plans to introduce Sephardic cooking to your program in the future?
Chaimae Ait Ouaman: Yes, indeed, we have plans to incorporate Sephardic cuisine into our program soon.
NYJTG: You provide individual cooking stations and quality supplies for each participant. Do you also offer guided tours to the local market, Medina, allowing participants to purchase ingredients before diving into the cooking process?
Chaimae Ait Ouaman: Certainly, we do provide guided market tours as an option for participants to procure the required ingredients. Absolutely. These tours are conducted by certified guides and can be arranged for an additional fee.
NYJTG: What sets MCAM: Cooking School apart from other cooking schools in terms of the experience it offers?
Chaimae Ait Ouaman: What truly distinguishes MCAM? Cooking School is an opportunity to immerse yourself in an authentic culinary experience, not only by uncovering the secrets of Moroccan cuisine but also by delving into the historical narratives behind each dish during the museum tour. It’s a holistic experience that combines the art of cooking with the rich cultural heritage of Morocco.
NYJTG: Participants learn how to cook a main dish or a signature dish or two, then enjoy the fruits of their labor and receive a recipe card to remind them how to make the dish at home. Which dishes are the most frequently requested by participants?
Chaimae Ait Ouahman: The most popular and requested dish by our participants is the chicken tagine with preserved lemons and green olives.
NYJTG: Could you describe how a typical cooking class is conducted, and what is the maximum number of participants that can partake in MCAM to experience authentic Moroccan cooking? Also, where can someone register for these classes?
Chaimae AIT OUAHMAN: During a cooking workshop at the museum, participants can expect the following services:
- An introduction to Moroccan cuisine and spices by an interpreter fluent in French or English
- A demonstration on how to make Moroccan bread.
- Assistance with a Moroccan tea ceremony
- Hands-on cooking at individual workstations under the guidance of the Dada*, where participants will prepare a delightful Moroccan meal, including two salads, a main dish, and a Moroccan dessert.
- The opportunity to savor the dishes prepared on our terrace.
- Enjoyment of Moroccan tea and pastries.
- A visit to the museum at the conclusion of the experience
As for the maximum number of participants, we can accommodate up to 68 individuals in each cooking class.
You can make a reservation through Contact@moroccancam.com or +212524427177.
You’re welcome and thank you for the opportunity to share information about the MCAM: Cooking School. We look forward to welcoming your readers.
For further details and trip planning, please visit:
- To plan a trip to Morocco, you can contact the Moroccan National Tourist Office or visit their website at http://www.visitmorocco.com/en.
- For flight options, consider Fly Royal Air Morocco at https://www.royalairmaroc.com/us-en/.
This story and photography were contributed by Meyer Harroch, New York Jewish Travel Guide, and New York Jewish Guide.
Please note that the author participated in a press trip sponsored by the Moroccan National Tourist Office.
*Dada: In Morocco, a “dada” is the term used for the cook in each family’s home. At the museum, our “dada” takes on the role of cooking and sharing recipes and ingredients for a successful cooking class.
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Meyer Harroch is the Founder and Publisher of the New York Jewish Travel Guide, documenting Jewish heritage, life, and culture worldwide while promoting tourism and global destinations.
