28 Saudi Chefs Serve Pilgrims Meals with Local Flavor
This year's Hajj season was anything but ordinary for a group of 28 young Saudi chefs, whose childhood dreams and culinary talents found purpose in one of the holiest settings on earth.
Tasked with preparing meals for pilgrims in the sacred sites, these men and women brought a distinctly Saudi flavor to the Hajj experience, blending tradition with heartfelt service.
In the sprawling tents of Mina and Arafat, the aroma of food carried more than just spices - it told stories of ambition, culture, and devotion. What began as a passion for cooking has, for these chefs, become a noble calling: nourishing the faithful during their spiritual journey.
Launched by the Arab Pilgrims' Services Foundation 'Eshraqat', the 'Hajj Chef' initiative is offering young Saudi culinary talents the rare chance to prepare and serve meals for pilgrims during the annual Hajj pilgrimage - an experience that blends professionalism with national identity while raising the bar for mass catering under strict food safety and quality standards.
Among the 28 chefs selected is 24-year-old Shoaib Al-Attas, who beams with pride as he recalls how his culinary journey began.
'It started with me watching my mother cook,' he said.
'That daily scene turned into a passion, then a skill, then a dream I longed to fulfill. This initiative gave me the chance to do what I love.'
Shoaib was chosen from over 200 applicants to be part of the elite team entrusted with feeding pilgrims.
'When a pilgrim tastes my food and smiles in gratitude, I feel like I've done something truly meaningful.'
For Amal Rajeh, the sight of pilgrims performing Hajj once stirred a simple wish: to serve them, even if just with a cup of water. That longing has now turned into a life-changing opportunity.
Amal claimed first place in the Hajj Chef selection competition, becoming part of a pioneering initiative that fulfilled more than her passion - it sharpened her skills and opened unexpected career doors.
'I used to dream of being among them, serving in any way I could,' she said. 'Now I'm part of something far greater. This project doesn't just let you cook - it places you at the heart of the most honorable service there is: serving the guests of God.'
The 'Hajj Chef' program, launched by the Eshraqat Foundation for Arab Pilgrims, attracted hundreds of applicants in its first year.
Only the top 28 chefs - both men and women - were selected, according to Lina Khosheim, deputy head of the initiative's organizing committee.
'Participants underwent intensive training led by top Arab chefs,' Khosheim said. 'The goal was to deliver meals that reflect authentic Saudi hospitality while meeting the nutritional needs of pilgrims.'
She added that the initiative goes beyond food preparation. It aims to equip young Saudis with the skills to enter the niche but vital field of 'mass catering' - a sector still in its infancy, but brimming with potential for talented youth.
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