Richard Green, an Australian executive chef, has added his own touch of culinary experience and expertise to the 10-day Taste of Arabia festival, which ends at Rosewood Corniche on Friday.
“It’s not a food festival like you see in many places. It stresses interactive guest experience and culinary collaboration,” Green told Arab News.
“Guests at Taste of Arabia actually take part in creating the food they will eat at our live demonstrations, and they have the opportunity to directly engage our team of chefs as they cook.”
The festival at its Habsburg restaurant unites the rich culinary history of the Arab world and features popular dishes and regional specialties from Egypt, Lebanon, Morocco and Syria aside, of course, from Saudi Arabia.
Taste of Arabia stands apart from other food festivals in Jeddah, and the enthusiastic guest responses have reflected that, said Green whose passion is to train cooks and chefs and raise them to higher levels of their profession. With over 20 years of experience at five-star hotels and resorts around the world, Green’s skill and creativity are integral to transform the vision to reality and help the talented culinary team to rise to the challenge.
“Not only do we serve an array of dishes from across the Arab world and ensure quality standards are followed in every aspect of execution and service, but we also place a unique emphasis on interaction between guests and chefs,” said Green who with a multinational team of chefs has designed Taste Arabia to bring something completely original to the local dining scene and fully involve guests to be active participants in the festival.
“At Taste Arabia, we offer guests five-star interpretations of classic dishes from the Arab world, and make the food we serve accessible to our guests with chefs explaining the culinary process and inviting diners to participate in the cooking. It’s truly a one of a kind experience,” Green added.