From the West — where Abdul Bari has lived for less than a year with his wife, Rzan, and their five children — he provides classic french fries and chicken strips. The latter have a crisp, golden coating and tender white meat. No American fast-food outlet ever served nuggets this delicious, the tasters agree.
With flying colors, Abdul Bari has proven he can produce restaurant-quality food, a major step as he moves through the Spice Kitchen Incubator, a 3-year-old program of Salt Lake County Refugee Services and the International Rescue Committee.
Spice education • Two times a year, about eight to 10 new refugees and immigrants, some who speak little or no English, are accepted into the Spice Kitchen program where they are provided education and resources to build a viable food business. Food is one of the easiest commodities to turn into a business as people assimilate into a new country, said Grace Henley, the program director with the IRC. But it is also one of the most difficult to find success.
That is where the Spice Kitchen Incubator can help. The program is divided into two parts, she said. During the first six months, or "pre-incubation" period, participants learn the basics, from developing recipes and learning how to analyze food costs to understanding state and federal laws surrounding food handling.
When the participants have nearly completed this phase, a tasting panel is assembled. Made up of Spice Kitchen volunteers and food industry professionals, the panel gives feedback on the food, how it is presented and what could be done to make it more enticing to American palates.
The refugees then move into the business "incubation" phase, where they launch their business, with assistance from Spice Kitchen employees.
Henley said over the past three years, about 45 people have entered the Spice Kitchen program; 14 are operating businesses and 15 are in the pre-incubation stage; the rest started, but left the program before finishing.
Suha Al Abadi and her sister Mayada Saihood launched Olives & Thyme catering six months ago. Serving falafel sandwiches, hummus and other Middle Eastern foods from their native Iraq, they said, wouldn't have been possible without the help from the Spice Kitchen program.
"We have to work here in America, and cooking is the easiest thing for us to do," said Suha Al Abadi. "But we didn't know how to begin or know the rules."
Henley said in most cases, refugees are discouraged from opening a restaurant because of the large initial investment or loan requirement.
Most take on a less-risky food business, such as catering, selling at a farmers market or producing packaged products, food businesses where they can use the incubator's 1-year-old commercial kitchen at 2180 S. 300 West, for a subsidized fee.
Light of Damascus • Abdul Bari may be the exception. Having worked as a chef in Damascus before leaving Syria in 2011 — about six months after civil war erupted — he has moved through the pre-incubation program quicker than most and is well prepared to open a restaurant, Henley said. He spent four years in Libya and Egypt before settling in Utah.
Through the program, Abdul Bari, who also works at a Salt Lake City Middle Eastern restaurant, has learned the U.S. restaurant business in a year, something that probably would have taken him four or five years on his own, he said through an interpreter after the tasting.