"I'm Deeply Never Going to Be a Clown" Talking Lebanese Feasts with Nathalie Mouzarkel

In today's episode, we're joined by the brilliant Nathalie Moukarzel, co-owner of Fat Macy's and Sohaila Restaurant. Fat Macy's is a social enterprise in East London that provides culinary and hospitality training, one-on-one support, and access to a rental deposit for individuals looking to move on from temporary accommodation. Nathalie, a trained chef with experience in Michelin-starred restaurants, shares her journey of passion, resilience, and profound commitment to creating social impact through food. We delve into her personal story, the inspirations behind her Lebanese-inspired cooking, and how she uses food as a powerful force for change.

@sohailarestaurant

https://sohailarestaurant.com

@fatmacys

https://www.fatmacys.org

Key Takeaways

• Food as a Connection to Heritage and Grief: Nathalie shares how cooking Lebanese food became a vital way for her to process the grief of losing her father at a young age. It allowed her to embrace her heritage and maintain a connection with him in a positive and meaningful way.
• The Power of Simple, Accessible Food: While working in an art gallery in Berlin, Nathalie found immense satisfaction in cooking simple, healthy, and delicious Middle Eastern-inspired meals for the staff. This experience solidified her confidence and highlighted the value of making good food that is accessible and well-received.
• Social Enterprise in Hospitality: Fat Macy's has a unique model where trainees, who are living in temporary accommodation, gain hospitality skills. For every hour they train, money is contributed to a grant they can later use for a housing deposit, providing a tangible pathway out of the hostel system.
• Finding a Calling Unexpectedly: Nathalie's path to the culinary world was not linear; it included a degree in theatre and a brief, serious stint at a clowning school in Paris before she fully committed to her passion for working in restaurants.

Episode Highlights

• 04:00: Nathalie discusses how her Lebanese father was a significant influence on her life and how the family home was steeped in Lebanese food and culture.
• 15:00: While working in Berlin, a head chef who loved making desserts inspired Nathalie to engage with a part of the kitchen she was previously impatient with, showing her a more fun and accessible side to the craft.
• 24:00: Nathalie explains the mission of Fat Macy's, a social enterprise she co-owns with her business partner Meg, which supports people experiencing homelessness by providing culinary training that helps them save for a housing deposit.
• 33:00: A vivid memory of visiting Lebanon, where the first thing she could eat after a serious illness was a specific type of village bread, a flavour and memory that remains deeply important to her.

Connect with Dixie:

Instagram: ⁠@dixierocksfood

Website: ⁠https://dixierocksfood.substack.com/

Substack: https://rootsfoodtalks.substack.com/

This episode was written and recorded by me and produced by Lucy Lucraft (http://lucylucraft.co.uk )

If you enjoyed this episode please leave a 5* rating and review!

Connect with Dixie:

Instagram: ⁠@dixierocksfood

Website: ⁠https://dixierocksfood.substack.com/

Substack: https://rootsfoodtalks.substack.com/

This episode was written and recorded by me and produced by Lucy Lucraft (lucylucraft.co.uk)

If you enjoyed this episode please leave a 5* rating and review!

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