Meet Farah Hamdane
Pastry Chef
Farah Hamade is an Algerian biochemist and physicist turned pastry chef. She is currently a pastry instructor at the Zadk culinary school in Khobar. She has won several prizes at gastronomic trade fairs such as HORECA and Salon du Chocolat, and 1st prize in the Cream Cheese Soft competition held in Saudi Arabia and the Emirates.
- During your career, what led you to switch from biochemistry and physics to pastry-making?
- Although it may seem unrelated at first glance, studying biochemistry has only strengthened my passion and curiosity for pastry-making. Indeed, what's relevant in modern pastry-making is using different ingredients and observing natural reactions.
My passion for patisserie, which had been with me since I was a little girl, won out! - Can you tell us about a highlight of a master class you attended?
- The moments that always stand out for me at patisserie events or workshops are those of sharing, generosity and conviviality between passionate people.
- You are about to open your training center, what are your motivations?
- My main motivation is a passion for passing on knowledge.
The art of pastry-making is a very broad field that allows my creativity to thrive, particularly in Saudi Arabia where French pastry is king.
Seeing people come to my masterclasses with sparks in their eyes, passionate about learning and strongly motivated to realize their dreams in the professional world, is a great source of satisfaction for me. - What is your relationship with Elle & Vire Professionnel® and what are your must-have products?
- My relationship with Elle & Vire Professionnel® is above all one of trust and satisfaction, based on the quality of products from Normandy. Elle & Vire Professionnel® offers us products that are incomparable in terms of taste and quality.
- What's your guilty pleasure?
- I would say : my guilty pleasures... There are so many I can't say, but it really depends on the season... But one must-have dessert that never leaves me indifferent is the Paris-Brest.