Send us a textWhat do chocolate, culture, and choosing your own path have in common? One Emirati chef. In this episode of Forward_Moves, host Raja Haddad sits down with Chef Bader Najeeb, pastry chef, chocolatier, and founder of Burnt Orange, for a deliciously honest conversation about baking, identity, and doing what truly moves you.From making fondant in his childhood kitchen to opening one of Dubai’s most soulful cafés, Bader shares how desserts became his language for storytelling, for self-expression, and for staying true to his roots.In this episode:- From home baker to Swiss culinary school- Chocolate as an emotional, cultural connector- Managing pressure, perfectionism & online noise- Building Burnt Orange with soul, not trends- Embracing Emirati identity while thinking globally📌 Whether you're a foodie, creative, or founder, this is your reminder that the best things come when you follow what actually matters to you.🎧 Watch now on YouTube or listen wherever you get your podcasts.#Forward_Moves #ChefBaderNajeeb #BurntOrangeDXB #CulinaryCreativity #EmiratiVoices #Chocolatier #Foody #Chef #EmiratiChef #DubaiCafes #MiddleEastCreatives #dubai #abudhabi #mydubai #dubailife #inspiration #uaefood #followforfollow #chocolatechefb #burntorangechocolatierFollow us:Instagram: https://www.instagram.com/forward_moves/ X: https://x.com/forward_moovz Lina’s Instagram: https://www.instagram.com/lina_movements/ Raja’s Instagram: https://www.instagram.com/octoraj/ Follow Chef Bader: https://www.instagram.com/chef.b/?hl=enFollow Burnt Orange: https://www.instagram.com/burntorangechocolatier/?hl=en Chapters:00:00 Introduction00:24 Meet Chef Bader02:23 Early Inspirations and Family Influence04:13 Challenges of Being a Self-Taught Chef06:02 Discovering Fondant and the Path to Pastry09:42 Balancing Passion and Practicality14:10 Pursuing Culinary Dreams15:03 From Accounting to Culinary Arts17:46 The Scholarship Dilemma21:55 Embracing Social Media and TV Experiences24:16 Opening Burnt Orange Cafe24:35 The Courage to Quit25:18 Support from Friends and Family27:23 Handling Feedback and Criticism35:30 Innovations in the Culinary World43:59 Future Aspirations and Advice49:10 Final ThoughtsSupport the show

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