DUBAI: In 2019, AlUla native Meitha Yaseen was one of 24 aspiring Saudi chefs who participated in an intensive cooking course at Ferrandi Paris, one of France’s leading training schools. “I was lucky enough to travel as part of a scholarship, which was organized by the Royal Commission of AlUla. I’m really grateful for the opportunity and all of the work that is being done to develop the local community because I was able to learn firsthand from some of the best chefs,” Yaseen told Arab News.
“It was an exciting time for me as I was living in the heart of Paris, passing by amazing Parisian cafés and bakeries in the mornings. I would often visit fantastic restaurants while exploring the city and experiencing their food culture. It was truly a wonderful experience, not only because I learned so much, but also because it was my first time traveling solo.
” She went on to train in New York and the UK, before returning to AlUla to launch her career with a job at the Banyan Tree AlUla. Currently, Yaseen is chef de partie at Joontos, one of the restaurants at Dar Tantora The House Hotel, an exclusive eco-lodge located in the heart of AlUla Old Town. “My mother and her family are of Bedouin descent, born and raised in the surrounding desert,” Yaseen says.
“I’ve always been inspired by the women in our family, not just through their cooking but also their incredible work ethic, and I try to bring that with me to the kitchen every day.” At first, I struggled with.
