There’s something beautiful about Hannat… Yes her long supermodel legs but something more. She’s a bubble of life and has a pure kindness that she pours out so generously. At my first ever Blankets & Wine event, I stumbled upon her food stall The Food Library, and she generously handed me a box filled with yummy sweet goodies. I am talking caramel popcorn, cupcakes with sprinkles all the things that make my life complete. *Swoon*
I love seeing young people taking life by the reins, stepping out and doing things that are great for their countries and making our homes what we dreamed they would be. What better way than expressing self in food, right?
Let’s get to know Hannat and The Food Library through this Q&A
HANNAT & THE FOOD LIBRARY
Of course we all are dying to know, on a scale of 1 to Hell’s Kitchen, how intense is a chef’s life when they are on the job?
HN: It’s pretty intense. Actually scratch that “Chef life” overwhelming intense. Have you seen the movie Burnt with Bradley Cooper? Yeah it’s Hell’s Kitchen, that, and so much more…I don’t think a scale could sum it up.
Where did you attend culinary school?
HN: I went to Capsicum Culinary Studio in SA. For both Pastry & Food Preparation
HN: I don’t know where to begin trying to put it into words but I would definitely say Restaurant (queue Drake’s Started from the bottom).
We want to expose people to all sorts of different things food wise. Sort of of how I came up with the name, I mean there’s a whole world inside a library. Different books talking about all sorts of places and all sorts of things. The Food Library wants to create endless possibilities and expose our clients to the different ways food can be created, eaten and most especially enjoyed.
I want people to be excited when they arrive and disappointed when they have to leave but look forward to when they will be back again
Do not even slack! Here’s where you can find more information an all things food library.