Pic Credit: Unsplash
Published By: Halaal Travels
Last updated: 28 January 2023
Author: Chef Zana
Sayyiduna Jabir (RA) reports that Rasulullah (SAW) said: “…And whosoever believes in Allah and The Last Day should not sit at a table where wine/alcohol is being passed around” – (Sunan Tirmidhi, Hadith:2801)
Editor’s note:
Is there such a thing as Halaal (Halal) friendly? Can a restaurant or food establishment claim to be Halaal (Halal) friendly? Can we trust to eat at establishments that claim to be Halaal (Halal) friendly?
For those who believe this topic holds no ambiguity, is it from the viewpoint that there is no such thing as a “Halaal (Halal) friendly” establishment?
Or is it from the viewpoint that there is such a thing as “Halaal (Halal) friendly” as long as you are not consuming any alcohol, pork and the meat is Halaal (Halal) certified?
As we see above, there’s clearly two sides to the same coin, so, before we delve into this article, can we agree that there is a need for this topic that “holds no ambiguity”?
Disclaimer: The views expressed in this interview by both the interviewer and interviewee are purely for informational purposes only. It is advisable that you conduct your own research with the halaal regulations authority in your city/town, or adhere to your own preferences. Halaal Travels is not a certification body, and as such all queries/viewpoints need to be directed to either an authorisation body or your local ulema.
Interview with Chef Zana
Halaal Travels decided to do an interview with Chef Zana Alvarado, a Muslim professional chef who has worked in various 5 star establishments, and with foodie events locally and abroad, to help us understand what goes on behind the scenes in the food industry.
1. Tell us a little about yourself?
I am a qualified chef, specialising in various global cuisines. I offer culinary consultancy and recipe development for restaurants and brands. I own a catering company in Johannesburg, where we provide curated and bespoke menus for a variety of events, including live stations. In addition, I am also a seasoned MC for events, and teach culinary classes in person, and also online.
2. Tell us about your culinary journey and how long have you been working as a chef?
I have been a professional chef for 8 years, although my journey into food began 15 years ago. It’s quite a change of direction! I had a wonderful career in media and marketing for many years. During this time, I worked in Europe for global brands such as the World Disney Company and Virgin Management. I was involved in many events, including the creation of various food and lifestyle events – one of which was the global Taste events, Taste of London. It was here, that I saw world acclaimed Michelin starred chefs in action, and it sparked my interest in the industry.
Particularly, it made me realise how far behind South Africa was in terms of new emerging trends in food. On my return to SA, I had the amazing opportunity to create and run a food outlet at the FIFA Fanfest in Sandton, during the 2010 Soccer World Cup. It was a roaring success, and set me on the road to pursue a professional career in food. I wanted to learn more, formalise my education, and enrolled at culinary school.
3. In your view, being based intrinsically in the food industry, what is your opinion regarding the status “Halaal (Halal) friendly?
I used to think that “halaal friendly” was a thing, until I went into the industry, and realised very quickly, that “halaal friendly” actually doesn’t exist. There is plenty cross-contamination that happens in a non-halaal kitchen. Often some staff are aware of the word “halaal” but they don’t necessarily understand the concept, or what it means, or why it’s so necessary to halaal consumers.
Then there are those who have never heard the word halaal. We might find it strange to hear that some people haven’t heard the word halaal before, but I have lost count how many times, I mention “halaal” only to be asked, “What’s that?”. There are some who assume “halaal” is a recipe. I once had a chef ask me, “How do I cook a halaal curry? If I use curry powder will it make it halaal?” Lack of education and largely, ignorance is where most cross contamination stems from. I have learnt through my experience, that food is either halaal or haraam. There is no grey area or “halaal friendly.”
4. What is your opinion, based on your knowledge, when an establishment claims to serve halaal (halal) chicken, but their kitchen is not halaal (halal)?
There is a very good chance that the dish will cease to be halaal, as cross contamination is very likely to occur. I worked in an establishment that served halaal chicken. The box always had a halaal authority logo. One of the popular dishes that halaal certified chicken was used to make was chicken schnitzel. The chicken breast would be prepared, crumbed and fried in the deep fryer…the same deep fryer and oil in which the pork schnitzel was fried. This is one of many examples of halaal products being contaminated in a non halaal kitchen. This is often the case with potato chips too. They are sometimes fried in the same oil as meat products.
Contamination also frequently occurs with usage of utensils. For example, the pizza wheel may be used to slice a ham pizza, and then immediately used on a vegetarian pizza, and so forth.
Various ingredients also need halaal certification. For example, cheese. Cheese, especially those imported from Europe are set with bovine or pork rennet. Soy sauce is another ingredient that may not be halaal due to the fermentation process; some brands of soy sauce contain alcohol.
Unfortunately, cross-contamination is a very common occurrence, and most staff in general lack the understanding, the knowledge or simply don’t care.
I have a very simple rule for myself and my family. “When in doubt, leave it out.”
Chef Zana Alvarado is a Member of the World Chefs Association, Chef Brand Ambassador for WWF SASSI, and the National Chairperson for The South African Chefs Association Women in Culinary. In addition, she is also currently Vice Chair for SA Chefs Gauteng Committee.
She has 7 certificates from the Emirates Culinary Guild, is the Winner of HTA Culinary Mastermind 2017, and one of the few Chefs in the country certified by the World Chefs Association in Sustainability Education for Culinary Professionals.
She is also a social media food influencer. Follow her for delicious recipes and inspiration on Instagram, TikTok and Facebook.