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Renowned Saudi chef Mayada Badr, known as the ‘Queen of Macarons’, discusses current concepts, her role as the CEO of the Culinary Arts Commission and sheds lights on the pastry sector in Saudi Arabia
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The Pro Chef Middle East / Edition 55
You’re known as the Queen of Macarons. What do you think of the nickname, and do you associate with it? I have always been a fan of macarons. I remember falling in love with the salted caramel macaron in Ladurée. From that moment, I wanted to make it, but I couldn’t find a French pastry shop in Jeddah. I also love how you can switch the flavours in each. I remember
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THE QUEEN OF MACARONS
ayada Badr obtained her Grande Diplôme in Cuisine and Patisserie at the prestigious Le Cordon Bleu in Paris, before returning to Saudi Arabia and founding Pink Camel, an exquisite high-end French patisserie in Jeddah, known for its unique macaron flavour fusions. In addition to this, the culinary genius established a food consulting company and in 2020, opened Black Cardamom, a restaurant in Jeddah. In her role as CEO of the Culinary Arts Commission, chef Mayada Badr seeks to promote culinary education in Saudi Arabia; support individuals and entities working in the food and beverage sector; and hopes to build domestic and international partnerships to explore sustainable methods of food production and to promote gastro-tourism and diplomacy.
