In Saddam Hussein's palace, the air in the kitchen was almost frozen, and a thick tension permeated every corner. It's where food is made, and it's also a source of fear and suspicion. The chefs work here day in and day out, with every movement under close surveillance, knowing that if something goes wrong, it could be as simple as food being discarded.
The air is filled with the smell of spices and cooking food, but these aromas do not hide the tension in the hearts of the chefs. They exchanged nervous and wary glances with each other, and only dared to whisper to each other when they were sure that there were no bodyguards around. These bodyguards are no ordinary bodyguards, they are Saddam's eyes and ears, and they are specially responsible for monitoring the chef's every move and making sure that these hands that make delicious food are not adulterated with any dangerous ingredients.
Saddam's strict requirements for chefs
In 2003, Saddam Hussein's rule came to an end with the advance of the US-led coalition into Iraq. It was a year when the roar of fighter jets resounded in the skies of Iraq, and the smoke of war and gunfire obscured the country's daily life. On the streets of Baghdad, chariots and soldiers are a common sight. With the fall of the regime, a whole host of secrets were revealed, including how Saddam Hussein ran his country and family.
A large number of documents, electronic records and personal diaries seized from Saddam's residence were taken to broad daylight, revealing many secrets of Saddam's rule. The news media and historians began to study the documents page by page, hoping to understand the dictator's inner world and methods of rule. The diaries of members of Saddam's family are particularly intriguing, with descriptions of Saddam's personal life and his tight control over his family.
Under Saddam Hussein, the selection of chefs was not a simple examination of skills, but a complex process involving multiple considerations. As president of Iraq, Saddam Hussein took his personal security very seriously, especially when it came to food. In this context, the selection of each chef is not only a test of his culinary skills, but also a rigorous selection of his loyalty and political credibility.
First, candidates applying to become Saddam's chef must go through a series of security background checks. This includes digging deep into their personal history, from their family background to their past work experience. In particular, the candidates' political positions and religious beliefs are carefully examined to ensure that they are consistent with Saddam's political philosophy in both respects. Such scrutiny is usually carried out by Saddam's security advisers and intelligence services, who use a variety of sources to verify the political credibility of candidates.
Chef candidates who pass the initial screening will face increased scrutiny next. They are required to attend a series of interviews that ask not only about their culinary skills and experience, but also about their political loyalty and support for Saddam's policies. Candidates may be asked about their views on the political situation in Iraq or their attitudes towards Saddam's past political behavior. In addition, these candidates are required to pass a religious belief test to confirm that they do not conflict with Saddam Hussein's religious views.
Once they have passed both the political and religious examinations, candidates are also required to demonstrate their culinary skills. This is usually done through a practical cooking test, in which the candidate is required to prepare one or more dishes within a specific time frame that not only meet the high standards of taste, but also demonstrate his or her skills and innovation as a top chef. The test usually takes place in the kitchen of Saddam's official residence and is supervised by Saddam's personal advisers and a team of senior chefs.
Chefs who pass the culinary test don't start working right away, they also need to undergo weeks of safety training and loyalty education. During this time, they will learn how to keep themselves and their heads safe in an emergency, how to deal with food safety issues, and how to keep the kitchen functioning in extreme situations. In addition, the training included a detailed introduction to Saddam's personal preferences and specific eating habits, ensuring that the chef was able to precisely meet Saddam's dietary requirements.
The daily life of the chef with monitoring
During the reign of Saddam Hussein, the daily life of the chef was under strict surveillance. Every step of their way is closely watched to ensure that the food safety of the former Iraqi leaders is not threatened in any way. The working environment of the chefs is full of strict safety measures, which are not only reflected in the cooking process, but also in their daily life and personal freedom.
Saddam's team of chefs is mainly made up of strictly selected professionals who work in the kitchen of the residence, which is a highly confidential and secure environment. According to former chefs such as Yusuf, the chefs had to be instructed by bodyguards before performing any cooking operations. These bodyguards are dedicated to Saddam's security, and they not only supervise the entire cooking process, but also ensure that all ingredients used are rigorously checked.
Ingredients are inspected in an unusually rigorous process, and each batch of ingredients entering the kitchen must undergo multiple tests, including X-ray scans and radioactivity tests, as well as screening for toxic substances. Only after all these tests have been passed can the ingredients be allowed to be used in cooking. In addition, before using these ingredients, the chef needs a bodyguard to reconfirm the safety of the ingredients and supervise the whole process while cooking.
After completing the dish, the chef must first taste the food on his own, a process that was considered a standard operating procedure in Saddam's kitchen. This was done to ensure that the food was absolutely safe and non-toxic until it was delivered to Saddam. Only after the chef has confirmed that the food is harmless will the dishes be allowed to be delivered to Saddam's table.
In addition to the strict monitoring in the kitchen, the personal freedom of the chefs is also severely restricted. Their accommodation is usually located in the interior of the official residence or other secure area for easy monitoring and management. The daily movement of the chefs from their residence to their place of work is checked by security guards. Every entry and exit must be approved by security personnel, and the timing of their movements and destinations are recorded in detail.
Although this high level of security measures ensured Saddam's safety to a certain extent, it also significantly affected the work and life of the chefs. Their lives in the mansion were well organized, they were in the sight of the bodyguards almost every moment, and they rarely had the opportunity to contact the outside world. Even the chefs' communications are often monitored and monitored to ensure that there are no risky words or actions.
Highly secure food supply chain
Saddam's food supply chain was designed as a highly sophisticated and meticulous set of security processes that ensure that every step of the way, from sourcing to final arrival in the kitchen, is closely monitored. Due to Saddam's extreme concern for personal safety, especially when it comes to food safety, his ingredient procurement and handling procedures took unconventional measures.
All ingredients for Saddam's use, whether meat, vegetables, fruits, or condiments, must be delivered by air to shorten the time it takes to travel and reduce the risk of contamination. These ingredients undergo an initial quality check at the place of supply before departure to ensure that they meet the highest standards. As soon as the food transported by air arrives at its destination, the security check process is initiated.
Once the food hits the ground, it is first examined with X-rays, a step that is used to detect the presence of metals or other unusual substances that may have been deliberately placed to jeopardize Saddam's safety. X-rays are performed by dedicated security personnel who are highly trained to identify a wide range of anomalous indicators.
After the X-ray inspection, the food is subjected to more rigorous testing, including testing for radioactive and toxic substances. This step is carried out by specialized nuclear scientists, who use high-precision instruments to detect whether the food is radioactively contaminated or contains toxins. The involvement of nuclear scientists ensures the accuracy and scientificity of the detection, after all, any slight radioactive contamination or toxic substance can lead to serious consequences.
Once the ingredients have passed all the necessary safety checks, they are labelled and sealed by another team of dedicated staff. These staff members are responsible for dividing and labeling each ingredient, detailing the type of ingredient, its origin, the date of the inspection, and the specific inspection items that passed. In addition, each batch of ingredients is given a unique tracking number, ensuring that its use in the kitchen can be traced. This phase of the operation is critical because once the ingredients are sealed, no one will have access to them except for the specially authorized chefs.
A dangerous profession for cooks
Internal security measures during Saddam Hussein's reign reflect his extreme alertness to possible threats, especially to the team of chefs who serve him on a daily basis. While most chefs had no ill will towards Saddam Hussein and simply faithfully carried out their duties, Saddam's high suspicion and changing emotions often put them under extreme stress.
The events of 1996 were a turning point, when a chef attempted to poison Saddam, an incident that shocked the entire team of chefs. The cook was caught red-handed and soon executed. This draconian action was seen as a warning to all would-be betrayers, strengthening the monitoring and control of the chefs. In the aftermath of this incident, every chef was subjected to stricter security checks before entering the kitchen, and even their personal belongings were scrutinized to ensure that nothing could be used to jeopardize Saddam's safety.
Under such pressure, the daily work of chefs becomes intense. Saddam's fickle temper meant that any small mistake could provoke an extreme reaction from him. On one occasion, a cook was angrily rebuked by Saddam Hussein and imprisoned in a detention cell in the palace for making a small mistake in preparing a dish that Saddam liked. This punishment for small mistakes caused great panic among Saddam's team of chefs.
Moreover, Saddam's control over the chefs even extended to their private lives. A chef who was accused of leaking state secrets for talking to American journalists was arrested and held for weeks. The chef only occasionally exchanged a few words with reporters about Iraqi cuisine, but this was enough for him to be punished. His release did not mean the end of it, as he was later arrested again for parking too close to Saddam's private parking space in a parking lot near the palace. Such seemingly inconsequential mistakes may have been seen as a hidden threat to Saddam, so he reacted extremely harshly to such actions.
These experiences have had a long-term impact on the chefs. Not only did their work in the palace require them to face the pressures of cooking itself, but they also had to be vigilant about their actions so as not to inadvertently trigger Saddam's suspicion or anger. Every seemingly mundane daily activity, such as the choice of ingredients, the way dishes are cooked, and even conversations at work, must be done with extreme care to avoid becoming a trigger for Saddam's anger.
Reference: "All of them have unique skills, and the "imperial chefs" who are monitored by others for Saddam Hussein"