The Salad Corner - Saraa on cooking, classes and creativity

 

From The Salad Corner to hands-on cooking classes, Saraa Ali Naseer is making cooking simple, healthy and approachable. We chat with her on her journey, inspiration and what's next.

 

Lonumedhu: Tell us about yourself. How did it all start?

Saraa: It didn't begin with culinary. Before that, I worked in several different jobs. I worked at the airport, carried out surveys and later worked at Mauritius Bank. Eventually, my family encouraged me to go abroad and study.

At the time, I had never really thought about becoming a chef or pursuing cooking as a career. However, I always enjoyed cooking at home. If I saw a photo or a video of a dish and got a craving, I would research two or three recipes before making it myself.

When my family asked what I wanted to study, I said banking. Then my brother said, "But don't you cook, even in the middle of the night?" That was a lightbulb moment for me. I realised that I genuinely loved cooking. I did some research, decided that culinary arts was what I wanted to pursue, and applied to Sunway University in Malaysia, which is accredited by Le Cordon Bleu. Within a few weeks of starting the course, I realised this was my passion and what I was truly good at. That's how my culinary journey began.

Lonumedhu: How did The Salad Corner start? What made you focus on salads in particular?

Saraa: During the pandemic, I stayed in Malé for a couple of months while working at Conrad Maldives. While I was there, friends often asked me for recipes. At the time, people were becoming more health-conscious, and I had been trained in the cold kitchen, specialising in salads, soups and sandwiches.

I saw it as an opportunity to use that knowledge, so I started The Salad Corner. Initially, I sold nutritious meals, salads and healthy dishes. Later, I had to pause the business when I returned to the resort, but that's where it all began.

Lonumedhu: What made you start cooking classes?

Saraa: After Conrad, I returned to Malé and worked as a Sous Chef at Coffee Shrub. During that time, I occasionally sold food through The Salad Corner. I also carried out consultancy work for Coffee Shrub, Brennia Kottefaru and another restaurant in Malé, taking on consultancy projects whenever opportunities arose.

In January last year, I decided to start cooking classes.

Lonumedhu: What has the response been like?

Saraa: Honestly, I've been pleasantly surprised. There's definitely a demand for it. People regularly reach out asking about the different classes and how many people can attend.

It's not just about learning recipes anymore. People also join to socialise, have fun and enjoy cooking together. The response has been really encouraging.

Lonumedhu: What made you go from selling food to teaching? How did that idea come about?

Saraa: I've always wanted to do something different, although I wasn't always sure what that would be. I thought back to when I used to teach myself recipes by watching videos and reading recipes online. Many of them seemed intimidating, and I remembered struggling with them myself. My friends would also ask me for recipes because they thought certain dishes were too difficult to make.

Once I had the space, the equipment and everything I needed, I realised I could help people overcome those same challenges and make cooking feel easier at home.

Although it began as The Salad Corner, it has since grown into a wider range of cooking classes and I am hoping to rebrand and expand with more varieties.

Consultancy is quite similar. I began taking on consultancy projects, helping restaurants improve menu development, food quality, costing and kitchen operations. That eventually led me to work with Brennia Kottefaru and other local food businesses. 

It's about identifying problems, finding solutions and training teams. I realised I could do something similar in a much more relaxed and enjoyable way for everyday people, not just those working in the hospitality industry.

Lonumedhu: How do you adapt a recipe or cuisine to teach in class?

Saraa: I carefully choose recipes that people might find interesting but also a little intimidating. My aim is to simplify them so they're easy to understand.

Some people want to learn a basic salad, while others are interested in something more advanced. These days there are many pastry and baking classes available, so I wanted to offer something a little different; classes where people can learn a complete recipe in just a few hours rather than over several days.

Lonumedhu: What has the experience of teaching and meeting new people been like?

Saraa: It's been incredibly rewarding.

Teaching has introduced me to many like-minded people who genuinely enjoy food and cooking. It has also given me the opportunity to share my knowledge.

Some people arrive saying they've never attempted a particular recipe because it looks too complicated. By the end of the class, seeing their confidence grow and hearing them say, "This is actually easy," is the most satisfying part for me.

I also ask every participant to complete a feedback form. Many of them mention that my instructions are easy to follow, and that motivates me to keep going.

Lonumedhu: What does a typical class look like?

Saraa: For example, if I'm teaching a gimbap class, I first research its history and compare it with something more familiar, like sushi. I study several authentic recipes before creating my own version, experimenting with flavours while still respecting the original.

The day before the class, I buy all the ingredients. On the day itself, I prepare the classroom, organise the ingredients, print the recipe sheets and get everything ready before the students arrive.

Lonumedhu: What's one 'secret' professional chefs know that home cooks often overlook?

Saraa: In a professional kitchen, everything revolves around consistency, food quality and teamwork. You're preparing food for hundreds of people, so every ingredient has to be measured precisely and every process must be consistent.

Home cooks don't usually have that level of pressure, and that's one of the biggest differences.

Lonumedhu: What's your favourite cuisine to cook?

Saraa: I enjoy creating nutritious meals that are light, balanced and full of flavour. I particularly enjoy salads and developing meals around different dietary requirements and nutritional needs.

That said, I'm absolutely crazy about pasta. I love everything about it. There are so many different sauces and techniques, and there's always something new to perfect.

Lonumedhu: What advice would you give to people who love cooking but want to do something a little different?

Saraa: My advice is simple; just start. There were times when I wanted to give up but the people who believed in me encouraged me to keep going. Every failure taught me something valuable. Looking back, I’m so glad I did. 

Stay consistent, keep experimenting, and don’t be afraid to make mistakes. The best ideas and biggest breakthroughs come from doing the work not waiting for the perfect plan. It’s easy to overthink or focus on everything that could go wrong but you’ll learn far more by taking that first step. That’s why I always encourage others to do the same believe in yourself, start where you are and keep moving forward.

Lonumedhu: What are your future plans?

Saraa: I'd like to expand my cooking classes by introducing more varieties and accommodating more people. At the moment, I can teach six participants at a time, but I'd love to grow that.

I also hope to take on more consultancy projects, helping people start new food businesses or improve the quality and operations of existing ones.

My long term goal is to make cooking more approachable for everyone while continuing to support restaurants and cafés in improving their food and operations.

Lonumedhu: Thank you Saraa, this is very inspiring!