Tuesday, June 25, 2024
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Le Cordon Bleu and Saudi Culinary Arts Commission partner to foster ambitions of Saudi chefs

(L-R) Mr. Ludovic Pouille, Ambassador of the Republic of France to the Kingdom of Saudi Arabia; Mr. André Cointreau, President of Le Cordon Bleu; His Excellency Hamed Fayez, Deputy Minister of Culture, Vice Chairman of the Culinary Arts Commission; Ms. Mayada Badr, CEO of the Culinary Arts Commission; and His Excellency Rakan Al Touq, General Supervisor of Cultural Affairs and International Relations.

(L-R) Mr. Ludovic Pouille, Ambassador of the Republic of France to the Kingdom of Saudi Arabia; Mr. André Cointreau, President of Le Cordon Bleu; His Excellency Hamed Fayez, Deputy Minister of Culture, Vice Chairman of the Culinary Arts Commission; Ms. Mayada Badr, CEO of the Culinary Arts Commission; and His Excellency Rakan Al Touq, General Supervisor of Cultural Affairs and International Relations.
Image accredited to the Ministry of Culture.

With Saudi Arabia fast emerging as a culinary destination, the announcement that Le Cordon Bleu will soon establish a culinary arts and hospitality school in Riyadh is being hailed as an opportunity for enterprising chefs in the Kingdom to elevate their craft to the highest levels.

The recently signed memorandum of understanding (MoU) between Le Cordon Bleu and Saudi Culinary Arts Commission sets out the intent to establish a 2,000m2 educational institute that will train students using the French cooking school’s renowned curriculum.

By this new MoU, Saudi culinary talent will have access to classical training while exchange programs will allow international students to learn from the Kingdom’s rich culinary traditions, through the development of a curriculum for Saudi cuisine.

Home to a thriving food scene, with numerous independent restaurants and food trucks displaying both the creativity and ambition of Saudi chefs, this new MoU is part of the Commission’s mandate to develop Saudi talent and encourage those looking to professionalise their skills.

Led by celebrated Saudi chef, Ms. Mayada Badr, popularly known as the ‘Queen of Macarons’, who after graduating from Le Cordon Bleu in Paris finessed her skills at Ladurée. She later brought her knowledge back to Jeddah where she established the city’s first dedicated macaron boutique. Chef Mayada states that as a Cordon Bleu-trained chef herself, she is thrilled to be announcing this new partnership between Le Cordon Bleu and the Culinary Arts Commission.

Mr. André Cointreau, President of Le Cordon Bleu, relays excitement at being part of the culinary transformation currently underway in Saudi Arabia.

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