Latest news with #SaudiChefs
Arab News
05-07-2025
- Sport
- Arab News
Registration opens for Bocuse d'Or, Pastry World Cup contests in Riyadh
RIYADH: Saudi Arabia's Culinary Arts Commission has opened registration for the Bocuse d'Or championship and Pastry World Cup, both taking place during the Sirha Arabia exhibition in Riyadh in October. The competitions will select top Saudi chefs to compete in the Middle East qualifiers, to be hosted by the Kingdom in 2026 in collaboration with Sirha Food. These in turn lead to the global finals which will take place in France at the Sirha Lyon exhibition in January 2027. The initiative extends the partnership between the commission and Sirha Food, boosting competition in the national culinary sector and helping Saudi chefs make their mark internationally. The competitions will discover and develop local talent, providing a platform for Saudi chefs to display their skills and highlight the diversity and creativity of the Kingdom's cuisine. Participants will undergo a process that includes technical tests, creativity evaluations and interviews. Finalists will receive tailored support to prepare for the international stage. For Bocuse d'Or, dishes must exhibit mastery of either the turned vegetable or brunoise technique. Candidates must be Saudi, aged 23 or over and provide proof of identity. For the Pastry World Cup, entries must creatively reflect the theme of 'Elevating Saudi Dessert.' There is no age restriction, but non-Saudi applicants must state how long they have worked in the Kingdom. Hopeful chefs can register at
Asharq Al-Awsat
04-07-2025
- Sport
- Asharq Al-Awsat
Saudi Culinary Arts Commission Opens National Registration for Bocuse d'Or, Pastry World Cup
The Culinary Arts Commission announced the opening of registration for the national competitions for both the Bocuse d'Or championship and the Pastry World Cup during the upcoming Sirha Arabia exhibition in October. The national competitions aim to nominate the best Saudi chefs and talents to participate in the regional qualifiers for the Middle East, which will qualify for the global finals to be held in France's Lyon, as part of the Sirha Lyon exhibition in January 2027. The initiative extends the quality partnership between the commission and the global Sirha Food, aiming to empower Saudi chefs to access international platforms and enhance competitiveness in the national culinary sector. The competition represents a crucial opportunity to select the chefs who will represent Saudi Arabia in the regional qualifiers for the Middle East, scheduled to take place in Saudi Arabia in 2026, as part of the Kingdom's commitment to host the phase in collaboration with Sirha. These prestigious competitions will contribute to discovering and developing the best local talents, providing a professional platform for Saudi chefs to showcase their skills on both regional and global stages. They represent an opportunity for reflecting the diversity and creativity of Saudi cuisine and enhancing the Kingdom's position on the global culinary arts map.
Arab News
14-06-2025
- Entertainment
- Arab News
‘Taste of Saudi Culture' to delight London foodies
RIYADH: For the third year in a row, Saudi Arabia's Culinary Arts Commission will participate in the Taste of London food festival, held in Regent's Park from June 18 to 22. Through its 'Taste of Saudi Culture' pavilion, the commission promotes cultural exchange, showcases the richness of Saudi culinary heritage, and highlights the Kingdom's culinary excellence. Guests will be welcomed with premium coffee — a timeless symbol of Saudi hospitality. (File photo/X: @MOCCulinary) The pavilion will feature immersive activities celebrating the diversity of Saudi cuisine, including live cooking demonstrations by skilled Saudi chefs. Visitors will have a rare chance to sample a variety of iconic traditional dishes, each with its own story and flavor — such as the national dish jareesh, the slow-cooked haneeth, and the savory street favorite mutabbaq. Visitors will have a rare chance to sample a variety of iconic traditional dishes, each with its own story and flavor — such as the national dish jareesh, the slow-cooked haneeth, and the savory street favorite mutabbaq. Beyond food, the pavilion will include interactive cultural elements reflecting Saudi heritage, such as traditional henna art and colorful Asiri rose headbands. Guests will be welcomed with premium dates and Saudi coffee — timeless symbols of Saudi hospitality, according to the Saudi Press Agency. Handcrafted ice cream infused with traditional Saudi ingredients like dates, Taif rose, and Jazan mango will also be served, offering authentic flavors with a modern twist. A variety of refreshing cold drinks made from local ingredients will complement the experience, the SPA added. A boutique section will feature signature Saudi products like maamoul (date-filled cookies) and unique Saudi coffee, blending retail, culture, and taste into an immersive journey. This participation underscores the commission's ongoing commitment to celebrating the depth of Saudi culinary arts and sharing the Kingdom's vibrant food culture with global audiences.
Asharq Al-Awsat
05-06-2025
- Business
- Asharq Al-Awsat
28 Saudi Chefs Serve Pilgrims Meals with Local Flavor
This year's Hajj season was anything but ordinary for a group of 28 young Saudi chefs, whose childhood dreams and culinary talents found purpose in one of the holiest settings on earth. Tasked with preparing meals for pilgrims in the sacred sites, these men and women brought a distinctly Saudi flavor to the Hajj experience, blending tradition with heartfelt service. In the sprawling tents of Mina and Arafat, the aroma of food carried more than just spices - it told stories of ambition, culture, and devotion. What began as a passion for cooking has, for these chefs, become a noble calling: nourishing the faithful during their spiritual journey. Launched by the Arab Pilgrims' Services Foundation 'Eshraqat', the 'Hajj Chef' initiative is offering young Saudi culinary talents the rare chance to prepare and serve meals for pilgrims during the annual Hajj pilgrimage - an experience that blends professionalism with national identity while raising the bar for mass catering under strict food safety and quality standards. Among the 28 chefs selected is 24-year-old Shoaib Al-Attas, who beams with pride as he recalls how his culinary journey began. 'It started with me watching my mother cook,' he said. 'That daily scene turned into a passion, then a skill, then a dream I longed to fulfill. This initiative gave me the chance to do what I love.' Shoaib was chosen from over 200 applicants to be part of the elite team entrusted with feeding pilgrims. 'When a pilgrim tastes my food and smiles in gratitude, I feel like I've done something truly meaningful.' For Amal Rajeh, the sight of pilgrims performing Hajj once stirred a simple wish: to serve them, even if just with a cup of water. That longing has now turned into a life-changing opportunity. Amal claimed first place in the Hajj Chef selection competition, becoming part of a pioneering initiative that fulfilled more than her passion - it sharpened her skills and opened unexpected career doors. 'I used to dream of being among them, serving in any way I could,' she said. 'Now I'm part of something far greater. This project doesn't just let you cook - it places you at the heart of the most honorable service there is: serving the guests of God.' The 'Hajj Chef' program, launched by the Eshraqat Foundation for Arab Pilgrims, attracted hundreds of applicants in its first year. Only the top 28 chefs - both men and women - were selected, according to Lina Khosheim, deputy head of the initiative's organizing committee. 'Participants underwent intensive training led by top Arab chefs,' Khosheim said. 'The goal was to deliver meals that reflect authentic Saudi hospitality while meeting the nutritional needs of pilgrims.' She added that the initiative goes beyond food preparation. It aims to equip young Saudis with the skills to enter the niche but vital field of 'mass catering' - a sector still in its infancy, but brimming with potential for talented youth.
