Memoirs of Saddam’s Personal Chef

Cooking Under Constant Surveillance by Saddam’s Bodyguards

In Saddam Hussein’s palace, the kitchen air was thick with tension, creating a palpable sense of anxiety in every corner.

This was where food was prepared, but it was also a breeding ground for fear and suspicion.

Chefs worked here day after day, with every move closely monitored. They knew that a single mistake could have severe consequences, far beyond just discarding the food.

The air was filled with the aroma of various spices and cooking food, but these scents couldn’t mask the chefs’ underlying anxiety.

They exchanged nervous and watchful glances, only daring to whisper when they were sure no bodyguards were around.

These bodyguards were not ordinary; they were Saddam’s eyes and ears, specifically tasked with monitoring the chefs’ every move to ensure no dangerous substances were mixed into the food.

Saddam’s Strict Requirements for Chefs

In 2003, with the US-led coalition advancing into Iraq, Saddam Hussein’s regime came to an end. That year, the skies over Iraq often echoed with the roar of fighter jets, and the turmoil of war overshadowed everyday life.