6 questions for Tariq Hanna, Sucre Pastry Chef
Located on eclectic Magazine Street, Sucre is much more than an artisan pastry shop and is better described as paradise for all lovers of savory sweets. From thyme-flavored chocolate and elegant wine pairings to pastel macaroons and cheeseburger shaped cakes, Sucré is a pastry experience unlike any the city has ever seen. And so is Nigeria born pastry chef, Tariq Hanna. To learn more about what makes Tariq tick, we asked him the following 6 questions.
1. What was your first job in the restaurant business?
I worked the sandwich board at a deli in South Field, Michigan named Sol’s Deli (make a mean Corn beef sandwich!).
2. Who inspired you to get involved in the restaurant business?
My mom inspired me to cook. Culinary school instructors inspired me to stay in the business b/c they didn’t think I could make it.
3. Have you ever been nervous to cook?
No. Are you nervous to wake up in the morning?
4. If you could go out to eat anywhere in the world, where would it be?
I’m already here.
5. If you could cook for any person, living or dead, who would it be?
My mom because she only got to see me start my career.
6. It’s your final day on Earth- what’s your last meal?
Appetizer: Buffalo wings, medium spice, with ranch & blue cheese
2nd Course: Slice of Pizza, thin crust, extra crispy, pepperoni only
3rd course: 2 Ball Park Franks, onions, mustard, & ketchup from Comerica Park in Detroit (where Tigers play)
4th course (fish course): Deep Sea Double Combo Meal from Rally’s with a Coke light on the ice
5th course: Steak & Frites from Mona Mie Gabi in Vegas
6th course: My own vanilla eclair
7th course: a Twix bar and frozen Little Debbie Swiss Rolls
To learn more about Sucre and get a peek behind the scenes, check out SucreTV.
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