Designers offer up day-to-evening wear at Dubai Fashion Week

RIYADH: The first-ever edition of Art Week Riyadh will be held from April 6-13, hosted by the Saudi Visual Arts Commission.

Set to run under the theme “At The Edge,” the event will gather local and international galleries, cultural institutions, artists, patrons, collectors, and art enthusiasts at a week-long event to take place across the city of Riyadh, headquartered at JAX District in Diriyah.

Alongside exhibitions, Art Week Riyadh will put on a program of talks, workshops, and performances for the public.

According to a released statement, the “inaugural edition will explore thresholds, transitions, and liminal spaces, reflecting Riyadh’s role as a center of global cultural engagement.”

Dina Amin, CEO of the Visual Arts Commission, commented: “Art Week Riyadh is about building a robust and inclusive framework—one that supports innovation, creativity and thought leadership, and an unwavering commitment to preserving and advancing culture. By bringing together diverse elements of the Saudi art sector, it aims to empower and nurture practitioners and foster a shared vision of growth, opportunity, and cultural enrichment.”

RIYADH: More than 300 cooking enthusiasts are taking part in a three-day seafood cooking workshop in Riyadh in which top chefs are sharing their expertise.

Organized by the Saudi Chefs Association, the event is a highlight of the Saudi International Fisheries Exhibition, which is taking place until Feb. 5 at the Riyadh International Convention and Exhibition Center.

The workshop provides participants with an opportunity to learn from renowned Saudi and international chefs and features more than 20 seafood recipes drawing on traditional regional dishes.

The event is led by Yasser Jad, president of the Saudi Chefs Association, who spoke of the importance of mentorship and hands-on experience in the culinary industry.

Jad said: “Each day we hold six interactive sessions, featuring two master chefs who mentor two young chefs from different culinary schools, including students from HTMi Saudi Arabia, a leading hospitality and culinary institute.”

The association serves as a professional network, supporting chefs at all levels with practical training.

Jad added: “This is how chefs have always learned — by working side by side with experienced mentors. Masterclass continues that tradition in a structured, engaging environment.”

The masterclass workshop focuses on both traditional Saudi recipes and international seafood dishes.

Jad said: “We are proud to conduct this kind of workshop. Our goal is to preserve and modernize Saudi cuisine, ensuring that young chefs understand its history while also exploring contemporary techniques.”

Those participating work with fresh, locally sourced seafood, learning techniques for cleaning, filleting, marinating, and cooking different types of fish and shellfish.

Now in its fourth edition, the Saudi International Fisheries Exhibition is organized by the National Livestock and Fisheries Development Program under the Ministry of Environment, Water and Agriculture, with the participation of various public and private sector entities.

The event highlights sustainable seafood initiatives, aquaculture advancements, and cutting-edge fishing technologies. Visitors can explore live aquaculture systems and experience seafood tastings and interactive exhibits showcasing the latest industry innovations.

For the Saudi Chefs Association, education plays a key role.

Jad said: “We want chefs to understand the value of local seafood, both from a culinary and environmental perspective.

“By supporting local fisheries, we strengthen Saudi Arabia’s food security and culinary identity.”