All images courtesy of the Ministry of Culture
Food and culinary arts continue to be integral to Saudi culture and heritage, but this has, until recently, remained closeted elsewhere. As a new generation of talent emerges in the Kingdom, combining traditional recipes and styles with skills learned in some of the world’s best-known kitchens, this is rapidly changing. And with Saudi Arabia emerging as a true culinary destination, it’s a natural step for Le Cordon Bleu to establish a culinary arts and hospitality school in Riyadh.
André Cointreau and Mayada Badr sign MoU at the Ministry of Culture. (L-R) Ludovic Pouille, Ambassador of the Republic of France to the Kingdom of Saudi Arabia; André Cointreau, President of Le Cordon Bleu; His Excellency Hamed Fayez, Deputy Minister of Culture, Vice Chairman of the Culinary Arts Commission; Mayada Badr, CEO of the Culinary Arts Commission; and His Excellency Rakan Al Touq, General Supervisor of Cultural Affairs and International Relations.
By signing an MoU with the Saudi Culinary Arts Commission, the prestigious school that has been teaching the techniques and expertise inherited from the great names of French cuisine for 125 years is set to inspire a new generation of Saudi chefs and entrepreneurs.
Enterprising chefs in the Kingdom will have the opportunity to elevate their craft to the highest levels and discover the best ways to grow businesses. And while Saudi culinary talent get access to a whole range of technical and university training programmes for working in the restaurant, hotel and tourism industry, exchange courses will allow international students to learn from the Kingdom’s rich culinary traditions. The partnership includes the development of a curriculum of Saudi cuisine, the first of its kind, that will allow a range of these exchange programmes for culinary practitioners from around the world.
The recently signed MoU between the Saudi authority that was founded in 2020 to lead the development of the Kingdom’s culinary arts sector and Le Cordon Bleu sets out the intent to establish a 2,000m2 educational institute in Saudi’s capital. By training students using Le Cordon Bleu’s renowned curriculum, the diversity and quality of the Kingdom’s existing food scene is expected to increase. In addition, the new culinary arts school will provide enterprising Saudi chefs with an outlet to further develop their skills and build a truly exceptional sector in Saudi Arabia.
“As a Cordon Bleu-trained chef myself, I am thrilled to be announcing this new partnership between Le Cordon Bleu and the Culinary Arts Commission. My own studies at Le Cordon Bleu gave me the fundamental skills I needed to explore and creatively express my passions,” the head of the Saudi commission, Mayada Badr, said.
“Saudi chefs are already displaying incredible creativity with limited formal training. The foundation of this culinary school will allow them to hone their fundamental and classical skills; which, when deployed with their existing creativity, will create something truly special,” added the celebrated Saudi chef who established Jeddah’s first dedicated macaron boutique. “I have little doubt that the Kingdom’s first Michelin star will come from a graduate of Le Cordon Bleu in Riyadh.”
André Cointreau, the President of Le Cordon Bleu, which has a network of over 30 schools in 20 countries, also commented on the exciting new addition.
“Saudi cuisine is fast establishing itself and the country is attracting attention from those looking to experience a new and exciting culinary landscape,” he said. “We are excited to be a part of the transformation currently underway in Saudi Arabia and through our shared values of combining traditional skills with innovation and creativity, we look forward to establishing a joint history with the Saudi culinary arts sector.”
Saudi Arabia is already home to a thriving food scene, with thousands of independent restaurants and food trucks displaying the creativity and entrepreneurship of Saudi chefs. The Kingdom’s rich culinary heritage is founded in traditions from each of its 13 regions resulting in a truly diverse culinary landscape.
To learn more about Le Cordon Bleu, please visit: cordonbleu.edu
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