KUWAIT CITY, Nov 25: Culinary arts in Kuwait have transformed from a home-based hobby into a recognized professional field, blending creativity with academic rigor and opening new career paths for young Kuwaitis, chefs, and industry leaders told the Kuwait News Agency (KUNA) on Tuesday.

Kuwaiti cuisine, once confined to traditional family recipes passed down through generations, is now gaining global recognition as local chefs combine authentic flavors with modern cooking techniques. Success stories range from academic achievements at top international institutes to the establishment of specialized consulting firms and the creation of innovative menus, putting Kuwait on the map of professional global cuisine.

“This shift reflects the growing importance of food identity as part of national identity,” several chefs said. They highlighted that cooking carries culture and responsibility, and emphasized the need for specialized academies or associations to train chefs and refine their expertise to meet local and international standards.

Chef Faisal Al-Nashmi, co-founder of a restaurant management company, said he has worked for years developing local food brands while overseeing operations and quality. He stressed that the profession requires a clear qualification system to transform individual talent into productive, competitive forces. “The biggest challenge facing Kuwaiti chefs today is the lack of institutional guidance,” Al-Nashmi said. He called for an official body to provide training, job opportunities, and collaboration with the public and private sectors, noting that Kuwaiti cuisine has the richness and potential to compete globally if presented correctly. He added that success depends on a combination of talent, business knowledge, market understanding, and strategic partnerships.

Chef Sheikha Al-Mohammad, Kuwait’s first registered developmental chef with the Civil Service Bureau, described her experience at Kuwait Aviation Services Company (KASCO), where preparing meals for aviation required precise adjustments to maintain taste at high altitudes. She said official recognition elevates the profession academically and professionally, and stressed the importance of establishing a specialized academy and a chefs’ association to support emerging talent. She added that culinary consultants do more than prepare recipes—they develop strategies for restaurants and food projects, mentor young chefs, and help them navigate professional challenges.

Chef Sadiqa Ismail, trained at Le Cordon Bleu in London and Ferrandi in Paris, said her international education allowed her to modernize Kuwaiti cuisine while preserving its traditional flavors. She has presented fine dining versions of dishes such as French macarons with Kuwaiti flavors, Zubaidi fish fillet with herb and saffron sauce, Khathra with lime caviar, and Trifle Sub Al-Qafsha, demonstrating that Kuwaiti cuisine can compete in top international restaurants. Ismail highlighted that positive customer feedback confirms the success of transforming home recipes into professional dishes.

Fahad Al-Arbash, chairman of the Kuwaiti Restaurants, Cafes and Catering Services Federation, said the sector has undergone a remarkable qualitative shift in recent years. Kuwaiti chefs now serve as consultants and project owners, often in partnership with local and Gulf investors, achieving notable domestic and international recognition. He noted that the federation is coordinating with government bodies, including the Research Institute, Public Authority for Food and Nutrition, Ministry of Commerce and Industry, and Public Authority for Manpower, to update legislation and establish a fully equipped headquarters to train national talent in restaurant operation and management according to international standards.

Al-Arbash predicted that trends such as fine dining, sustainable kitchens, food waste reduction, digital transformation, and artificial intelligence in operations will enhance the competitiveness of local brands and allow Kuwaiti cuisine to expand regionally and globally.

“Cooking has become more than a personal hobby,” Al-Arbash said. “It is a professional field that expresses identity, creativity, and national culture, offering promising opportunities for the next generation of Kuwaitis.”

Chef Faisal Al-Nashmi shares his expertise with chefs during a hands-on training session

Chef Faisal Al-Nashmi is in his kitchen, surrounded by his tools and ingredients.

Chef Sadiqa adds her artistic touch to each dish.

Chef Sheikha Al-Mohammad meticulously supervised the plating of the dishes.

Kuwaiti Chef Sadiqa Ismail

Kuwaiti Chef Sheikha Al-Mohammed