Perfect recipe: Saudi women chefs are putting change on the menu at Riyadh’s Ritz-Carlton

One of the most challenging dining seasons is during Ramadan. Buffets are served after sundown until the sun comes up. It is the busiest time of year for these chefs — but also the most enjoyable.

“The happiness we feel when the serving dishes come back to kitchen empty is indescribable,” Al-Maliki said. 

The demand was high, with the chefs serving more than 25 roasted lambs each day in Ramadan, along with more than 180 kilograms of rice.

“Ramadan usually is a stressful time for us because of the workload, but I can honestly say that it is the most memorable,” Al-Maliki said. 

No food is wasted or thrown away, since the Ritz-Carlton has partnered with a charitable organization to distribute excess food to the needy throughout the year. 

While interviewing the female chefs, I noticed a young male Saudi chef helping the women out. “We consider ourselves a family,” said Salah Al-Dien bin Taleb, a junior sous chef. 

He has been at the Ritz for two years, and was surprised when the women joined.

“I must say that I was surprised by their persistence in doing a good job and their high work ethic. Even in the simplest of things, they are extremely detailed. Also, they do not restrict themselves to a certain cuisine. The sky’s the limit, and they are always determined to learn new things.” 

“All of us have the same dream, which is to have Saudi cuisine featured internationally in restaurants worldwide. That is what we are working hard for,” said chef Reem Al-Saeed. 

“Saudi Arabia is large, with many different regions that serve a vast variety of dishes. All tastes are satisfied, because of the large selection we have.”