Hicham Khammali runs his fingers through his pitch black curls as he thinks about what I just asked him. “I didn’t plan on staying here,” he responds. “But I fell in in love, and I like this area, and I just feel like it’s my place. It’s my home.”
Khammali has lived in Alella,Spain since moving from Morocco to study. He originally planned to get his degree and leave after three years. But fate had a different plan. He has lived in this area for eleven years. In that time, he received his master’s in the strategy of research and marketing and a PhD in the politics of communication.
But it seems to have worked out for him, since Khammali refers to Alella as a small paradise. The proximity to the beach, mountains, and the city is a major pull factor for him.
“You can say you’re close to Barcelona, but you only enjoy the good parts,” Klhammali said. “Living here takes away the stress that you may get living in the city.”
When you do find yourself in the city, Khammali suggests you take one day to just walk in the center of Barcelona and just observe.
“Almost twelve years later and sometimes I’m still surprised looking at a building,” Khammali said. “Or I find something new on the street.”
For the last ten years, Khammali has worked at the local restaurant, Frankfurt de Maria, alternating between waiter and cook. His favorite part of working there is connecting with the people he serves.
“The best thing is when the customers are about to leave, but look for you to say goodbye,” Klhammali said.
This is something important to Khammali who feels his purpose is to give people a good experience in and out of the restaurant.
“I’m here to help people have good moments,” Khammali said. “That’s what makes me feel good.”
Khammali has a side project that he hopes will also make people feel not only good but fit. He makes dried fruit strips in various flavors. Currently, he has the following combinations: mango and chia seed, banana and spirulina, apples with pear and cinnamon, and pineapple and peach.
The idea came while in school. He was asked to create a marketing plan for a real brand that sells dry food. After completing his project, he kept thinking about the product and that it could use modifications. He proposed this in a plan to the company, but they didn’t want to change the product. So, Khammali asked for and was granted permission to do it himself.
The way he describes it, for kids, it’s healthy candy. For adults, it’s a new way to eat natural fruits.
“I want people to have a tasty product they can enjoy and get functional benefits from,” Khammali said.
He admits that sometimes he gets hung up on certain aspects which delays the process. But he wants to make sure he offers a complete product.
“Sometimes the small details can set the product apart,” Khammali said.
Khammali has already sold orders of it to friends and other acquaintances, but aspires to only grow from there. He’s presently figuring out the packaging and working on a fifth flavor. Khammali hopes this will give him the chance to quit his job at Frankfurt because, with its late hour shifts, it sometimes interferes with his product and, more importantly to him, time with his seven-year old son.
“He’s the greatest gift life could have ever given me,” Khammali said.
His eyes fill with tears as he thinks of his son and talks about how they spend their weekends in the city or boarding around the neighborhood.
“He’s my best friend,” Khammali said. “I need him as much as he needs me.”
Khammali acknowledges how tough his goals are but says his creativity and drive are enough to get him where he wants to be.
Right before he takes a smoke break, I ask what’s the best advice he has been given. Khammali leans back on his chair and looks up at the ceiling. His lighter steady between his fore and middle fingers.
“It’s difficult but not impossible.”