From Design to the Kitchen: An Interview with Yasmine from @Petites_Choses

For Yasmine from @Petites_Choses, food has always been more than just a passion—it’s been part of her DNA. Coming from a family deeply rooted in food production and import/export, she grew up surrounded by the business, creativity, and culture of food. Whether it was visiting supermarkets on family trips to study competition or hearing stories about her grandfather's famous café in downtown Beirut, food shaped her world long before she realized it would become her career.

Though she initially pursued graphic design, Yasmine’s love for visual storytelling and creativity naturally led her back to food. What started as a way to connect with her community through baking turned into a thriving career, where she now develops recipes, collaborates with brands, and shares her expertise with thousands online.

From Graphic Design to Food: A Natural Evolution

You started in graphic design before moving into food. What was the moment that made you think, this is what I want to do?

“I come from a family that has been in food production since 1936. My father’s family worked in F&B, import/export, and owned one of Beirut’s oldest supermarkets. My grandfather had a well-known café in downtown Beirut, which was a popular spot before the war. Though he passed away when I was a toddler, I’ve seen pictures of the café filled with celebrities and people from all walks of life—it was clearly a special place.

Whenever we traveled, my parents would take us to supermarkets—not just to shop, but to analyze products, study packaging, and spot new trends. That exposure made me deeply interested in food beyond just taste—I was fascinated by branding, packaging, and how food was presented to the world.

Graphic design seemed like a natural path for me, but I always found myself drawn back to food. The way I develop recipes and create dishes today is still rooted in design—visually and in terms of flavor balance.”

Building a Community Around Food

You’ve built an incredible community online. What do you think helped you stand out and grow your platform?

“My journey into professional F&B truly began when I was living in London. I had just gotten married and became close friends with Joudie Kayla, a chef. One day, she invited me to help at a catering event, and I found myself chopping onions—very badly! I even stepped in as a waitress that day.

Later, when I moved to Dubai when my daughter was just 40 days old, I started baking from a secondhand cookbook. It became my way to connect with people. I’d see birthday parties from our balcony, bake cookies, and bring them to the playground to meet other moms.

That led to a major opportunity—a 2,000-cookie order for Nestlé’s offices in Dubai. My neighbor and I wrapped each cookie by hand, and that moment helped me establish myself. From there, I expanded into corporate desserts and events, and the community I had built around food kept growing.

When COVID hit, I made the decision to stop catering and start sharing recipes instead. Instead of keeping them to myself, I thought, Why not put everything out there and see where it leads? That shift completely changed my journey, allowing me to collaborate with brands, develop recipes, and work on exciting projects across F&B.”

Navigating Challenges in the Food Industry

The food industry isn’t always easy, especially for women. What’s been your biggest challenge, and how did you push through it?

“To be honest, I’ve never personally faced challenges in the industry just for being a woman. If anything, I’ve always felt super supported, surrounded by an incredible community—chefs, creatives, PR professionals, researchers, and even farmers.

For me, the biggest challenge wasn’t about being a woman, but rather about being a mother in such a demanding industry. Juggling three kids, home life, and a husband while managing events and catering, which often happened late at night or on weekends, was the hardest part. That’s why at a certain point, I decided to shift my focus—not because of obstacles in the industry, but because my priority will always be my kids and family.”

Mindset & Advice for Aspiring Food Creators

Are there any daily habits, routines, or mindset shifts that helped you get where you are today?

“When you support others, you naturally build a community that supports you in return. It’s easy to compare yourself to others—especially in the social media space. But I’ve learned to focus on my own journey, appreciate what I have, and trust that everyone has room to grow. That shift in mindset makes the process so much more enjoyable.”

If you could go back and give advice to yourself at the start of your food journey, what would you say?

“I’ve always been a go-getter and have been lucky to have strong connections and community support. Looking back, I wouldn’t change much.

Yes, there were challenges, but they were all part of the experience. Being a mother was my priority, and I shaped my career around that. I’ve had moments of burnout, but I’ve also had incredible moments of growth and joy.”

The Kitchen Tool She Swears By

A great knife makes all the difference. How has using SEKKIN changed the way you prep and cook?

“I absolutely love businesses that are women-led and products created by Lebanese designers. The SEKKIN Chef's Knife is beautifully designed, incredibly sharp, and has a super comfortable grip. It makes food prep so much easier and quicker, and it gives me confidence in the kitchen.

When you have a good knife, and the results turn out exactly how you want them, it makes you feel more in control and confident. I absolutely love using my SEKKIN knife—it makes me feel more professional, more in control, and more empowered in the kitchen.”

What’s Next for @Petites_Choses?

Any exciting projects, pop-ups, or personal goals you’re working toward?

“This year is a huge milestone for my family—my eldest daughter is graduating and heading to university. That has been my top priority, and I’m cherishing every moment.

At the same time, I’m working on projects that truly matter to me. I’m a brand ambassador for FoodBlessed, a Lebanese NGO that rescues food waste to feed those in need. I love supporting their mission and spreading awareness.

I’m also diving deeper into consultancy work in F&B, research & development, and recipe creation for restaurants and cafés. It’s an area I love and hope to expand further into.”

 

This conversation with Yasmine is a reminder that food is more than just sustenance—it’s a way to connect, to create, and to build something bigger than ourselves. From her journey into F&B, community-driven approach, and passion for creativity, her story is both inspiring and deeply relatable.