Saudi culinary sensation Turkan Sharawi, is swiftly establishing herself as a significant figure in the food industry. Her path began with a deep appreciation of cooking in her early years and has since evolved into an incredible adventure. She attended the prestigious Le Cordon Bleu in France, where she honed her techniques and deepened her understanding of the culinary arts after completing her education.
Upon her return to Saudi Arabia, Sharawi embarked on her professional journey as a private chef, serving an elite clientele. Her popularity on social media soared as a result of her swift rise to fame as a maker of innovative cuisine. In 2022, she made her mark on the Fatafeat channel, captivating audiences as the beloved host of "Chef on a Bike." The show chronicled her motorcycle expeditions across the Kingdom and Dubai, unearthing novel ingredients and crafting distinctive recipes inspired by regional flavors.
Yet, it was not only her delectable dishes that commanded attention, but also her effervescent personality that stole the limelight. With dishes that weave tales and presentations that are visually mesmerizing, Sharawi has not only perfected the skill of cooking but has also emerged as an enthralling gastronomic narrator, imprinting an enduring impression on global palates.
A fervent advocate against food wastage, Sharawi ardently encourages culinary practitioners to minimize leftovers by utilizing every available component. She ingeniously repurposes elements, such as transforming a simple chocolate cake, into innovative toppings and fillings for new creations.
Equally interesting is Sharawi's fondness for different cuisines, each with unique styles and flavors. She admires French techniques, Italian zest, and the aromatic spices of Indian cooking. When dining out, she immerses herself in the culture and critically assesses dishes based on their authenticity and origin, often identifying ingredient quality as a recurring concern.
Rooted in her upbringing by the enchanting Red Sea, she cherishes the art of cooking freshly caught fish. A favored go-to at home involves pan-seared sea bass fillets adorned with butter and citrus aioli, accompanied by a vibrant green salad. Yet, her contentment is occasionally marred by customers seeking to alter a dish's core components or cooking style after it has been meticulously prepared.
As a lead chef, she tries to embody tranquillity and composure, fostering robust relationships with her team, valuing their insights, and collectively refining their creations.
