Chef Aljawharah Al-Salem Reveals Tips for Success and a Simple Cereal Bar Recipe

Bythearabmashriq

PublishedJanuary 9, 2026

In the vibrant culinary landscape of Riyadh, a new chapter is being written at the Kimpton KAFD. Leading the charge in pastry is Chef Aljawharah Al-Salem, a talented chocolatier whose journey from the esteemed kitchens of Le Meurice in Paris to the heart of Saudi Arabia is shaping a delicious narrative of tradition meeting modernity.

Trained at France’s legendary Ecole Ducasse and Toronto’s George Brown College, Al-Salem brings a world of expertise home. “Our menus are designed to celebrate Saudi flavors while presenting them in a modern, refined way,” she shares. “We wanted to create dishes that feel familiar to locals but also surprise international guests.” This philosophy is evident in her use of ingredients like dates, saffron, cardamom, and local honey, reimagined through global techniques.

A dish close to her heart embodies this mission perfectly: the Saudi Tiramisu. “It tells the story of Saudi hospitality on a plate,” Al-Salem says. “Every time I prepare it, I feel I’m honoring my roots but also pushing boundaries.”

Wisdom from the Kitchen

Her path to mastery was paved with lessons learned. Reflecting on her early days, she notes, “Rushing the process. Great food takes patience. Whether it’s proofing dough or tempering chocolate, time is often the secret ingredient.”

For home cooks looking to grow, her advice is encouraging: “Don’t be afraid to experiment. Recipes are guidelines, not rules. Start with fresh ingredients, taste as you go, and enjoy the process.” She adds a heartfelt tip for families: “Cooking together makes the food taste even better.”

When asked about a single ingredient that can elevate a meal, her answer is rooted in regional culture: “Good quality olive oil. It adds depth, richness, and balance… For us, in the region, olive oil carries cultural as well as nutritional value.”

A Chef’s Perspective Beyond the Kitchen

Even when dining out, a chef’s eye is always observing. While she tries to focus on the overall experience, she often notices one key challenge: “Consistency. A dish might be great one day and average the next. Consistency is the true test of a kitchen.”

Her own comfort food might surprise those who imagine chefs dining on haute cuisine every night. “After a long shift nothing hits the spot like a fatty smash burger,” she confesses. “It’s the kind of food that doesn’t require perfection, it just delivers pure comfort.” At home, a quick one-pot pasta is her reliable go-to.

In leading her team, Chef Aljawharah believes in a kitchen built on respect. “I lead by example. If my team sees me as focused, organized and calm, they mirror that energy. Food tastes better when it’s prepared in a positive environment.”

Share in the Craft: Nut & Spice Cereal Bars

True to her spirit of sharing, Chef Aljawharah offers a recipe perfect for home bakers: her Nut and Spice Cereal Bars. These bars are a testament to her style—thoughtfully spiced, textured with toasted grains and nuts, and finished with a hint of dark chocolate.

Yield: 10 bars

Ingredients:

180g Rolled oats, lightly toasted
100g Puffed rice
60g Puffed quinoa
40g Almonds, roasted & chopped
40g Pistachios, roasted & chopped
30g Pumpkin seeds, toasted
30g Sunflower seeds, toasted
30g Dried cranberries
20g Candied orange peel, finely diced
2g Ground cinnamon
1g Ground cardamom
1g Fine sea salt

For the Binding Syrup:

80g Brown sugar
80g Local Honey (or date Molasses)
40g Water
25g Clarified butter
10g Cocoa powder

For Finishing:

100g Dark chocolate (64–70%)

Method:

Begin by toasting your oats, puffed quinoa, pumpkin seeds, and sunflower seeds in an oven at 150°C for 10-12 minutes until lightly golden.

To make the syrup, cook the brown sugar, honey, and water together in a saucepan until the mixture reaches 113°C. Remove from the heat and stir in the clarified butter and cocoa powder until smooth.

In a large mixing bowl, combine all the toasted ingredients, puffed rice, remaining nuts, dried fruit, candied peel, and spices. Pour the hot syrup over the mixture and stir thoroughly until everything is well coated.

Press this mixture firmly and evenly into a 30x40cm tray lined with parchment paper, aiming for a thickness of about 1 cm.

Bake at 160°C for 6-8 minutes to help the bars set, then allow them to cool completely.

Once cool, cut into 10 bars. Melt the dark chocolate and either drizzle it over the top or dip the base of each bar. Refrigerate briefly to set the chocolate before serving.

Through her work, Chef Aljawharah Al-Salem is not just creating desserts; she is crafting edible bridges between heritage and innovation, one perfectly balanced bite at a time.

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