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A good chef can execute technically perfect dishes, but a great chef does much more than that—passion and soul are also present on the plate. This is food that is made with love, satisfying the palate and nourishing the spirit like nothing else. In a talk called Putting Soul on the Plate at the 2010 StarChefs International Chefs Congress, Chef Mourad Lahlou took to the main stage to demonstrate a selection of his dishes that combine Moroccan ingredients with modern techniques and presentation, such as CVapped squab with sunchoke porridge, mushrooms, hibiscus, and ras el hanout. (The book that he published the next year, Mourad: New Moroccan, revealed his recipe for ras el hanout.) In his talk, Lahlou also explored the esoteric nature of translating the creativity of a chef to his or her food. That year, his restaurant Aziza became the first Moroccan restaurant in the U.S. to receive a Michelin star.

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