Cooking with Rhythm

About the Book

About the Author

For most of his life, Chef Kariem Abdulassamad has been in various facets of the food business. As a youth, he began work in a bakery and went on to learn how to butcher and eventually how to prepare, cook, and serve food. He advanced his learning in the military and in several culinary institutes and continued on to work as a chef in many four-star hotels and restaurants in New York City; Philadelphia, Pennsylvania; Washington DC; and Kansas City, Missouri. For the past ten or more years, he has been keenly interested in how to eat and live healthfully. During this time, he wrote his first book, Cooking with Rhythm,* a mini “encyclopedia” on what he calls the five Ps of the rhythm of cooking: planning, purchasing, preparing, producing, and presenting the food item. He has studied and researched the topic of eating healthy from various perspectives and is now ready to share his findings with others so that more people can be made aware of the importance of giving attention to what we eat. Over time, what we put into our bodies has a great deal to do with the quality of our lives, and Chef Kariem’s goal is to help us to maximize our potential by “learning to eat to live.”