The Restaurant at Guantánamo Bay | Bon Appétit
"At a London hotel where he worked as a kitchen porter, the routine staff meal of dry-baked chicken thighs was transformed when he improvised a dish of chicken with olives, spices, and lemon that became known as “Ahmed’s Chicken” and an immediate staff favorite. The success showcased his skill with seasoning and pulses, led the head chef to entrust him with vegetarian requests, and within weeks allowed him to move from sink duty to cooking full-time, effectively launching his culinary career." - ByTim Wild
