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Top food magazine pays glowing tribute to ‘the queen of macarons'
Published in The Saudi Gazette on 29 - 07 - 2020

JEDDAH — Chef & Restaurant Magazine, one of the best food magazines in the world, has paid a glowing tribute to Mayada Badr, who is currently serving as the CEO of Saudi Arabia's Culinary Arts Commission.
Referring to a recent report in Saudi Gazette calling her "the queen of macarons," the report highlights how women like her have been able to project an altogether different image of Saudi Arabia.
As Saudi Arabia is focusing on its tourism and hospitality sectors to ensure that its rich cultural heritage and identity are preserved and enriched as it undergoes modernization, Mayada has an exciting, but enormous task ahead of her, the report points out.
As the CEO of the CAC, she is responsible for identifying and supporting a new generation of Saudi Arabian chefs and bringing the undiscovered food and culture of Saudi Arabia to the kitchens of the world.
The CAC will also be identifying, listing and codifying Saudi recipes, ingredients and culinary practices that have, to date, only been passed on by word of mouth. This is where Mayada's job is so essential, the report adds.
Lauding her talent, the report said Mayada is more than capable of the task.
The report also delves into her career saying as a young woman, Mayada was encouraged to get a formal degree, but she knew that becoming a chef was where her heart lay.
After her formal education, she set off to attend a three-year diploma course at Le Cordon Bleu, in Paris.
Following this, Mayada spent a season with Laduree, globally reputed for macarons, a French gastronomy symbol.
Leaving Paris, Mayada headed to the south of France. To the 2 Michelin starred restaurant by Jacques Chibois 'La Bastide Saint Antoine' in Grasse.
In a video call with the reporter, Mayada also shed some light on the Kingdom's culinary ambitions.
Her skill as a chef is without question. Given her training and so, for now, we welcome Mayada into the magazine and look forward to working closely with her and the CAC to bring forward shared knowledge, recipes, ingredients and inspiration to our UK chefs, the report concludes.


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