how Juba became the cook of one of the most promising athletes in the world

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It is often said that behind a great man hides a woman, in sport, it sometimes happens that behind a great athlete hides an exceptional chef. For a year and a half, Juba Kadri, former resident of Cadillac-sur-Garonne (Gironde), has been in the kitchen, not for restaurant customers, but for the French Basketball player of the moment Nadir Hifi.

His career linked to that of Nadir Hifi

Apart from the UFO Victor Wembanyama, the leader of Paris Basketball has had good performances in the French championship and is probably heading towards the prestigious North American league, the NBA.

The meeting between two talents, one on the floor, the other in a kitchen, happened thanks to a member of Juba's family. “I received a message from my cousin telling me that the best player in the French championship, Nadir Hifi, was looking for a private chef,” he explains soberly.

Very quickly, the connection was established between the two men. So much so that at present, Nadir Hifi is the only sportsman which Juba Kadri takes care of. Before him, the sports-loving cook had worked briefly at PSG and alongside renowned chef Xavier Rousseau for the Starmania event.

If you don't like something, it's because you didn't eat it in the best possible way.

The cook, who started on a whim, recently refused requests for a national selection to focus exclusively on the promising French basketball player.

His ambition? Support progress and perhaps live thanks to it his American dream. How to achieve this? By offering him a cuisine adapted to his nutritional needs in order to increase the performance of Nadir Hifi. “My meals must be medicine for him. »

But there is no question of sacrificing deliciousness, which can also be similar to simple broccoli! “If you don't like something, it's because you didn't eat it in the best possible way. »

At the Kadris, everyone cooks

Juba Kadri indeed proposes creative cuisinegourmet and open to the world. “These are dishes that I could perfectly put on the menu of a large restaurant. »

A world that the chef with his strong character and rigor ended up abandoning.

Before heading towards the profession of private chef, this self-taught man first worked traditionally in restaurants. But tired of the recurring difficulties of the catering world, he decided to change path.

A habit adopted by the man who, before joining the kitchen, worked in several Gironde cinemas as assistant manager. “I was doing well financially, but I don't know, I was bored, I was missing something,” he confides when talking about this not-so-ordinary reconversion, but which has its origins in his family history.

It must be said that for the Kadris, cooking is above all a family story. If Juba ultimately followed in the footsteps of his father, a cook at Château de La Tour, everyone puts their noses in the kitchen. To the delight of their friends’ taste buds!

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