The Middle East & North Africa’s Best Pastry Chef talks about her passion for ethical and sustainable produce.
After an early career change, Sahar Parham became a pastry chef at the Burj Al Arab making her the first and only female Emirati pastry chef in the region.
Passionate about ethical and sustainable produce, this year she won the Middle East & North Africa’s Best Pastry Chef.
Team Yalla finds out more.
When did you decide you wanted to be a chef and why?
I decided I wanted to be a chef when I was in high school. Of course, that didn’t happen until a couple of years later, but I loved how food unites and brings people together. I enjoy the chemistry of pastry making and I love seeing people’s reactions to what I produce. I also wanted to be able to make the things I would love to eat.
What is your food philosophy and what excites you about food?
My philosophy has always been about supporting a circular economy. Having access to any ingredients you want whenever you want them is great, however, the real creativity is when you narrow down your scope to what is around you, picking ingredients that don’t travel the world to you. Using and supporting local produce is something that I have long been an advocate of, not to mention the importance of using seasonable and sustainable products. Whether we are buying local, regional, or international, we can make a difference through what we choose.
What dish brings back the most memories for you?
Memories and nostalgia are often associated with home, as my mother is an amazing cook. Emirati food will always be that for me specifically Balaleet on Eid mornings. No matter what, everyone woke up for Balaleet on Eid morning! It is a sweet vermicelli spiced with saffron, cardamom, and rose water, eaten with an egg omelette (I like mine generously salted because I love the contrasting flavours of sweet and salty).
To what do you attribute your success?
Persistence and hard work. Never take shortcuts and enjoy the journey.
How has your heritage and growing up in the UAE influenced your cooking?
The Middle East has a fascinating culinary history showcasing a myriad of flavours, so my creations are never merely just food on a plate; they are experiences that reflect my heritage, the UAE’s multidimensional culture, a native ingredient or nostalgia. We are privileged that the UAE has created a home for so many people with different cultural backgrounds, all of whom have in one way, or another brought their cooking tastes here. This exposure to amazingly diverse cuisines has made us open to trying new things. As for my Emirati heritage, it presents its own unique flavour combinations and dishes that I look forward to offering to the world with my own interpretation.
What are some of your favourite dishes to make and why?
The simpler the better! I like recipes that highlight fresh ingredients and good techniques. I love a good bowl of Cacio e Pepe pasta or some tasty cookies.
As one of the few female pastry chefs in the UAE, what would you like to see more of to support women in the industry?
Equal opportunities.
What inspires you?
Knowing that there are endless ways to create new experiences with food.
If you could cook for and dine with anyone (dead or alive), who would that be and why?
Chef Anthony Bourdain. He had the amazing ability to see food beyond the plate and understand the meaning and culture and significance of it, while also appreciating the ingredients and technique that it takes to create it no matter how simple or complicated. Great food, amazing conversation.
