DUBAI: Louloua didn’t start out wanting to be a chef. Although she grew up surrounded by food, watching her mother, aunts and grandmothers “cooking all the time,” her interest in food was sparked much later than her entrepreneurial ambitions — which she has had for as long as she can remember.
“It all began when I began to make recipes to feed my children. I started cooking out of need,” says the effervescent mother-of-three. “My real passion for food was born when I started to teach … that’s when I felt like learning more, exploring food more … Then, gradually, I started working with different brands on food-related projects and over the years, acquired the title of a chef.”
Today she is the proud founder of Loulou’s Kitchen, a state-of-the-art cooking school where she conducts a variety of classes for ladies of all ages – ranging from basic culinary skills to exotic cuisines such as Thai, Japanese, and Italian.
The journey to get here, from her humble beginnings doing cooking classes in her home kitchen nearly two decades ago, has been arduous to say the least.
“I struggled between the house with having little kids that need attention and care, and having to build my career,” she says.
“The biggest challenge for me, however, was changing perceptions of society about being a chef. When I first started 18 years ago, people thought my job was insignificant. When people would ask my son ‘What does your mom do?’ he would tell his friends she’s a cook. Even he considered me a cook, not a chef. When I met people socially, they would be surprised to learn that I am the owner of Loulou’s Kitchen, and ask if I hire a chef to teach my students!”
The pioneering chef persevered in spite of the pushback she received, motivated by a drive to change the culture and, over the years, found that the shackles loosened.
“I really wanted more girls to know about this field as a career option. I wanted to convince more women to get into this, and that pushed me to continue what I was doing,” she says.
Along the way, she garnered a number of accolades, including being invited to do recipe development for leading brands such as Maggi Arabia, Goody and Unilever. She has also participated in numerous cooking competitions and culinary events, and participated in TV shows such as “Rotanna Kaligia”; “Doctor Chef”; “Sayidaty” and “Maggi Diaries,” a program themed around empowering women through food and cooking.
Her biggest turning point, however, was participating in “Top Chef Middle East” in 2011. “I had much more exposure among everyone in society. People who had heard of my kitchen would actually watch me on TV,” she says.
Combined with the social media explosion of recent years, which also helped in building her brand – although she is quick to admit that she is still playing catch-up on that front, as none of it existed when she first started out – she acquired nationwide recognition, which contributed to making her dream come true in 2012, when she finally opened her professional cooking studio.
The cooking school, in turn, is helping her in the mission to change societal perceptions about cooking, and inspiring Saudi Arabian youth to explore the culinary industry as a viable and fun career option.
“Nowadays the mentality has changed dramatically, and women are so proud to become chefs. Some people I know have left their jobs in administrative work to fulfill their dream of becoming a professional chef. Now in restaurants and hotels, we often see female chefs working in the kitchen,” she says. “I had this vision that in the coming years, there will be many more Saudi chefs in the hospitality industry, and that is definitely happening now.”
As any female chef anywhere in the world will reveal, however, it isn’t easy. “Having to work in a commercial kitchen all day long made me realize that the physical and mental effort needed to do everything that is expected in the kitchen is really hard work,” she admits.
But, as long as they are prepared for the long hours and physical rigors of the job, she encourages anyone who is interested in pursuing this as a career, as it can be very rewarding.
“My message to all women who want to become professional chef is to go ahead,” she says. “With lots of perseverance and commitment you will reach your goal. It has a lot of potential as it is booming in the Saudi Arabia at the moment.”
The accidental chef who is cooking up a storm in Saudi Arabia
The accidental chef who is cooking up a storm in Saudi Arabia
Unusual and memorable iftars to check out in Saudi Arabia
RIYADH: As we center our days around fasting in Ramadan, it can be fun to spice things up. Here are a few unusual and memorable ways you can experience iftar this month.
A desert experience
Take a journey back to how our elders used to break their fast with this unique experience in the desert.
The journey starts at a camel farm where a guide will share more about the treasured animals and their significance in Saudi culture.
Sit down and relax afterwards at a traditional Kashta, an outdoor picnic, to break your fast with dates and laban before heading to the tent for the main meal.
The cost per person is SR700 ($187) through the WeBook app.
24-hour escape to Hofuf
Known as one of the largest date-producing areas in the world, Al-Hofuf is the perfect place for a day of serenity in the midst of nature’s beauty.
Departing from Riyadh, this experience takes you to the city in the Eastern Province where you will enjoy the sunset at Al-Asfar Lake to break your fast.
You will then depart to the Old Souk for a traditional iftar at a local restaurant, to immerse yourself in the authentic flavors of the region.
It also includes a trip to the historic Ibrahim Palace. The next morning, you will discover the unique rock formations of Al-Qara mountain and its caves before returning to the capital.
The price per person is SR2,500 through WeBook.com.
Iftar at a family farm in Muzahmiya
This year, the Ftoon family are opening up their home to guests.
This memorable Ramadan experience is a chance to break your fast with the family before enjoying a peaceful horse ride on the premises.
You will then head back for the main meal, a home cooked dish prepared by Umm Ftoon.
The experience is SR500 per person via WeBook.com.
Break your fast on a traditional mud house rooftop
Gaze at the stars atop a traditional mud house in Diriyah before the summer heat sets in.
A culinary expert will guide you through a traditional Saudi Arabia dining experience, explaining the significance of each dish, as you mingle with new faces in an intimate setting.
The price per person is SR300 through WeBook.com.
Unique Ramadan experience on Red Sea with AROYA Cruise
If you are looking for an unforgettable way to enjoy iftar or sahoor this Ramadan, AROYA Cruise, the first-ever Saudi Arabia cruise line, offers a truly special experience.
Throughout the holy month, AROYA will be anchored in front of the prestigious Jeddah Yacht Club, welcoming guests to break their fast or enjoy a late-night meal while surrounded by the serene beauty of the Red Sea.
From 4 p.m. until noon the next day, visitors can explore the ship’s luxurious facilities, including a state-of-the-art fitness center and one of the largest kids’ clubs at sea.
Special Ramadan-themed activities include guest speakers and wellness programs, adding to the immersive experience.
For those who want to extend their evening, “Ramadan Along the Horizon” offers the option of an overnight stay.
Tickets start at SR499 for adults and SR299 for children under 17 through Aroya.com.
Where We Are Going Today: ‘Okawa’ in Riyadh
- The menu offers flavors that go beyond the usual, including tiramisu, kunafa, banana pudding, and even a mix chocolate with hazelnut or biscuit
For those craving a taste of Japan with a local twist, Okawa brings a fusion of matcha-based drinks and Japanese pancakes to Riyadh.
With two branches that are always bustling, the cafe has become a trendy hotspot among dessert lovers and coffee enthusiasts.
The real star of the menu is their classic matcha latte. It delivers a perfectly balanced, creamy texture with a rich matcha flavor that is not overpowering — smooth, slightly bitter, and naturally sweet. It pairs well with their other offerings.
One thing that stands out is the variety of unique Japanese pancake flavors. Unlike the traditional souffle pancakes, these have a denser, more cake-like texture, making them more filling.
The menu offers flavors that go beyond the usual, including tiramisu, kunafa, banana pudding, and even a mix chocolate with hazelnut or biscuit.
The creativity in flavors adds an enjoyable element to the experience, even if the texture itself is not necessarily the best.
Despite this, Okawa excels at providing an immersive experience. From the minimalist Japanese-inspired aesthetic to the beautifully crafted drinks, the attention to detail is evident.
While the pancakes might not be a must-try for everyone, the mix of flavors and the quality of their matcha drinks make it worth a visit — especially for those looking to explore something different in Riyadh’s dessert scene.
Okawa offers a fun experience with an ever-changing menu that keeps customers coming back to see what is next.
For more information, check their Instagram @okawa_sa.
Recipes for Success: Chef Laia Ferrer Baile offers advice and a tasty recipe
DUBAI: From Michelin-starred kitchens in Spain and France to luxury dining destinations in the Maldives and Bangkok, Chef Laia Ferrer Baile has built an impressive career.
Born and raised in Barcelona, Baile knew from a young age that she wanted to be a chef. She ended up training in some of the world’s most celebrated restaurants, including the three-Michelin-starred Restaurante Disfrutar.
Now, as head chef of Tabrah in Nujuma, a Ritz-Carlton Reserve located on Ummahat Island off the coast of Saudi Arabia, she brings her expertise to the Kingdom.
“My experience in Saudi has been amazing,” she tells Arab News. “The people are really welcoming, the food is amazing, and the environment I’m working in is fantastic.”
Here, Baile shares her thoughts on simplicity in cooking, customer preferences, and her favorite cuisines.
When you started out, what was the most common mistake you made?
I remember putting thousands of things on a dish in university because I thought the more things I put, the more the teacher would like it. But it was a disaster. I’ve learned that simplicity is best. You don’t need to add thousands of things to make something taste good. Sometimes it’s just salt and pepper.
What’s your top tip for amateur chefs?
Enjoy what you are doing. I always say to my family: “This isn’t a race.” Relax and enjoy the moment. Be curious about what you are doing, and learn why you are doing it.
What one ingredient can instantly improve any dish?
As a Spanish woman, I think it’s extra virgin olive oil. We call it liquid gold. It can make anything very simple become amazing; like, if you just put a bit of olive oil on a piece of bread, it will always be better.
When you go out to eat, do you find yourself critiquing the food?
My first instinct was to say no. But, then my boyfriend said, “How can you say no to that question? You do that all the time.” So, apparently, I do. But I also like to enjoy my experience. I think it is when I’m expecting something to be very good and it isn’t — that’s when I'm really critical. When I’m not expecting much, like street food in Bangkok or a small family restaurant, I won’t be that critical. But when I go to an expensive place that I really want to try and they disappoint me, then I will be.
What’s the most common issue you find in other restaurants?
Overcomplicating the dishes. Also, there are restaurants where you can feel that the servers don’t want to be there, so they will always lack care.
What’s your favorite cuisine?
I have two kinds of favorite restaurants. There are the ones I go to with my family or friends to enjoy and celebrate — these are the ones where I find my comfort food that reminds me of my mom’s food and all the Spanish things. But I also like to find new touches that elevate food a little bit. These also inspire me. So I really like to go to Michelin restaurants, where the chefs are doing something new, just to give me a spark.
What’s your go-to dish if you have to cook something quickly at home?
It used to be curry. I used to love making quick curry dishes — I’d always have curry paste at home. Now, though, I like to cook pad Thai because it is my sister’s favorite dish. I always try to cook that when I am in a rush. It tastes good and it’s quick and easy to make.
What customer behavior most annoys you?
It really annoys me when people want to change the ingredients of dishes. I can understand if, for example, someone doesn’t eat tomato, then we will try to remove it. And I understand if people have allergies; I’m allergic to leek, for example, and when I go to some restaurants, people won’t believe me because there are a lot of people who say they have allergies when they don’t. We take it very seriously in the kitchen when someone says they have allergies: We cook the food separately, and we will clean the kitchen from top to bottom and we have special cutting boards and knives that we will use just for that person. So, if they say they are allergic when they aren’t, it really wastes our time.
What’s your favorite dish to cook?
Suquet de Peix, a potato-based seafood stew. It brings me back to my roots. When I was a kid, my family owned an apartment by the beach, and it was a very typical dish in the area.
What’s the most difficult dish for you to get right?
Anything that has to be cooked with flour or sugar, like pastries. I think I’m really bad at it. I think it’s because I tell myself every day that I’m bad at it and I don’t practice the skills for it. Don’t ask me to make a soufflé, for example; it will be an omelet.
As a head chef, what are you like? Are you very strict, or quite laidback?
Right now, I’m leading an all-female team. Most of them are fresh graduates, so I can’t be too harsh or aggressive with them. I really try to give them a positive and empowering environment, because I’ve worked in very, very bad kitchens where they would scream and throw things. I wouldn’t want them to experience that. But we always have to have discipline. It’s the most important thing.
Chef Laia’s chicken kabsa croquetas recipe
Ingredients:
For the filling:
1 cup cooked chicken (spiced with kabsa seasoning: cinnamon, cardamom, cloves, turmeric, cumin)
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp grated carrot
1 spoon of tomato puree
1/4 tsp ground cinnamon
1/4 tsp ground cumin
Salt and pepper to taste
For the béchamel sauce (croqueta base):
3 tbsp butter
3 tbsp all-purpose flour
1 1/4 cups whole milk, warmed
Salt and white pepper to taste
For coating:
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs (panko or regular)
For frying:
Vegetable oil
Instructions:
Prepare the filling:
Heat olive oil in a pan over medium heat. Sauté the onion, the garlic and the carrot until soft and translucent, then add the tomato and keep cooking for 10 minutes.
Add the shredded chicken, ground cinnamon, and cumin. Mix well and season with salt and pepper. Set aside to cool.
Make the béchamel sauce:
In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for two to three minutes to form a smooth paste (roux).
Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until the mixture thickens and becomes creamy.
Season with salt, and white pepper.
Mix the spiced chicken into the béchamel sauce until well combined.
Transfer the mixture to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for at least two hours or until firm.
Shape the croquetas:
Once the mixture is firm, take small portions and shape them into cylinders or balls about the size of a golf ball.
Coat the croquetas:
Roll each croqueta in flour, dip in beaten egg, and then coat with breadcrumbs.
For an extra crispy texture, repeat the egg and breadcrumb coating.
Fry the croquetas:
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
Fry the croquetas in small batches until golden brown and crisp, about two to three minutes.
Remove and drain on paper towels.
Tips:
For a baked version, brush the croquetas with olive oil and bake at 200°C (400°F) for 15–20 minutes, turning halfway.
You can freeze the croquetas before frying for a quick make-ahead snack.
Where We Are Going Today: Iftar at the Four Seasons Hotel in Riyadh
RIYADH: The Four Seasons Hotel at Kingdom Tower in Riyadh offers a grand iftar experience at its Kingdom Ballroom, promising a lavish spread of international and local flavors.
The buffet is nothing short of extravagant, featuring a wide variety of dishes catering to every preference. Traditional Arabic classics such as kabsa, mandi, and hearty soups set the foundation for a comforting iftar. Meat lovers will appreciate the shawarma stations, which offer chicken and beef, premium wagyu steak, brisket, and grilled lamb chops. The selection extends to a mix of Indian, Asian, and Mediterranean cuisines, ensuring a diverse dining experience.
For dessert, the options are equally indulgent. A dedicated chocolate fountain station features three types of flowing chocolate — white, milk, and dark — accompanied by fresh fruit for dipping. Those with a sweet tooth can also enjoy an array of baklava, kunafa, mango and pineapple trifles, chocolate puddings, and a variety of traditional Middle Eastern sweets.
Each table is elegantly set with Arabic coffee and dates, adding a traditional touch to the experience. Guests can order from an extensive menu of freshly made juices, ensuring a refreshing drink to complement the meal. Staff provide quick and attentive service despite the overwhelming crowd, maintaining a professional and welcoming atmosphere.
While the iftar buffet offers exceptional variety and premium ingredients, the pricing — SR587 ($156) per person and SR799 for the VIP Chef’s Table — feels steep.
The Four Seasons iftar is perfect for those looking to indulge in a lavish selection of international and traditional dishes in a premium setting. However, the high price and crowded space might be a drawback for those who prefer a more peaceful dining experience.
For more information, check their Instagram @fsriyadh or book via The Chefz app.
Where We Are Going Today: Nina’s Brownies in Riyadh
Nina’s Brownies in the Kingdom’s capital is a sweet tooth’s dream, serving scrumptious baked goods made with love.
Served warm and ready to devour, the chocolate fudge has a crackled top. The cake has a slightly textured top with a rich, soft fudge interior with each bite infused with a heavenly cacao flavor.
It is evident that Nina’s Brownie’s uses high-quality ingredients including whole chocolate chips which are melted and used in the secret recipe. The dessert is sold as a slab, a large rectangular single-layer cake.
For customized messages on the cake, customers can order the party brownies, a perfect treat for special occasions and birthdays.
Nina’s Bakery recently launched its own creative twist on two classic desserts, naming it the “bramisu.” A blend of coffee infused tiramisu and the best-selling brownies creates a wonderful combination of deep flavors from the coffee and chocolate notes.
During the winter, Nina’s Brownies has a seasonal menu. The past winter, the shop sold its winter drink and gingerbread decorating kit which included icing sugar in various colors, making a great activity and treat in one.
What makes the shop stand out from the rest is its attention to detailed packaging. Upon opening your dessert, you will be greeted with the printed words on the box: “Adding an extra fudge to your day. Indulgence at its finest.”
Nina’s Brownies is available to order on the Chefz App.
