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Enjoy
Cooking!
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Phone (+20) 2256 4999 Fax (+20) 222566623 E-mail info@dfm-eg.com 9. Elsaada Street, Roxy, Cairo www.dfm-eg.com
www.mkn.eu 4 TH Q U A R T E R 2 0 1 6
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R E C I P E S
Two Flavors Besara Soup Serves 4
Tomato Besara 300 g 50 g 300 g 5g 150 g 1.5 liter 30 g 15 g 5g 12 g 1g
Fava beans, crushed White onions, roughly chopped Tomatoes, roughly chopped Garlic cloves Tomato paste Water Butter Garlic, minced Dry coriander Salt Black pepper, crushed
Method
Simmer the Fava beans, onions, tomatoes, garlic cloves and tomato paste in water in a large pot over medium heat until cooked, then blend with a hand blender until smooth. Sauté the minced garlic in butter and add the dry coriander, salt and black pepper. Sauté for another minute then add the mixture to the blended soup.
Coriander Besara 400 g 50 g 5g 50 g 50 g 8g 1.5 30 g 15 g 5g 12 g 1g
Fava beans, crushed White onions, roughly chopped Garlic cloves Parsley, chopped Coriander, chopped Cumin powder Water Butter Garlic, minced Dry coriander Salt Black pepper, crushed
Method
Simmer the Fava beans, onions, garlic cloves, parsley, coriander and cumin in water in a large pot over medium heat until cooked, then blend with a hand blender until smooth. Sauté the minced garlic in butter and add the dry coriander, salt and black pepper. Sauté for another minute then add the mixture to the blended soup.
Tahini Rice Pudding Brûlée served with Hibiscus Sauce Serves 4
Rice Pudding 1 kg 100 g 90 g 100 g 15 g
Milk, full fat Egyptian rice Tahini paste Sugar Sesame seeds
Method
Bring the milk to a simmer, then add the rice and cook over low heat while stirring continually. Add the sugar and when dissolved add the tahini paste and the sesame seeds. Pour the rice pudding into ramekins and sprinkle some sugar on top and brûlée.
Hibiscus Sauce 250 g 500 g 150 g
Hibiscus, dry Water Sugar
Method
Boil the hibiscus in water for 20 minutes and drain to remove the leaves. Add the sugar and reduce into a syrup.
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N E W S The hotel also features an around-the-clock casino, beauty salon, gifts bazaar and a comprehensive Health Club, with a fully equipped gym, sauna, steam room and massage treatments and heated outdoor swimming pool. The Egyptian Chefs Association looks forward to a fruitful cooperation with Conrad Cairo Hotel.
Welcome to a new ECA Corporate Member The Egyptian Chefs Association wishes to welcome the Conrad Cairo Hotel into the family of its valued Corporate Members.
Conrad Cairo Hotel
C
onrad Cairo is located in the heart of Cairo. It is an impressive building overlooking the banks of the River Nile. The hotel has 614 air-conditioned guest rooms and suites. The management is in the hands of General Manager, Wolfgang Maier. The Conrad offers sophisticated luxury accommodation for both business and leisure travellers and is a perfect base for exploring historic Cairo. In addition to its convenient down-town location the Conrad offers an elegant interior which was designed to nourish, relax and entertain. Located in a prestigious location in the city, the hotel is within easy reach of commercial and business districts as well as historic sites such as the Sphinx and Giza Pyramids. Cairo International Airport is less than an hour away and taxi or limousine services are available on request. Under the leadership of Executive Chef Paolo Rocco, the hotel offers a wide range of dining alternatives featuring 8 international restaurants and bars offering options for every mood and occasion. There is an all-day dining experience at Solana Restaurant overlooking the Nile, the Oak Grill restaurant which offers the finest dining and serves excellent meats and seafood. The Jayda restaurant has delicious Lebanese cuisine and overlooks the Nile. The Kamala restaurant offers different varieties of South East Asian dishes. Stage One is the top night-life venue in Cairo. Atrium the lobby lounge has snacks and pastries while the pool bar serves snacks and cocktails. In-room dining is also available 24 hours a day. The Executive lounge features express check-in and checkout, breakfast buffet, tea and coffee, soft drinks and light snacks throughout the day, as well as a Happy Hour with a range of alcoholic drinks and canapés. Conrad Cairo is the perfect place for meetings and conferences. The hotel's 11 versatile meeting rooms, encompassing 3500 square metres (37,600 square feet) of function and meeting space, enable meeting planners to hold a range of events from small board meetings to receptions for up to 1200 guests.
Welcome to a new ECA Corporate Sponsor The Egyptian Chefs Association wishes to welcome Gourmet Food Solutions as a valuable Diamond sponsor.
A Bite about Gourmet Food Solutions Gourmet Food Solutions embodies the concept of a onestop shop that provides all your requirements for running a business. It guarantees consistent quality assurance and sustainability coupled with assured profitability without the burden of operational costs. Gourmet Food Solutions comprises 7 unique state-of-theart kitchen facilities. These include a butchery, bakery, pastry kitchen, ice-cream laboratory, pasta kitchen, hot kitchen and cold kitchen. All are equipped with top quality imported machinery and use the finest ingredients. They are able to produce an extensive array of hand-crafted recipes through an artisanal process of production. Led by acclaimed Michelin star chef, Bruno Contreras, their distinctive and qualified culinary team has 5 star hotel training and experience thus ensuring the highest quality standards in all areas of execution. They are able to develop custom made menus and recipes which cater to the requirements and budget of your business. This includes providing a daily delivery service of fresh refrigerated goods and dry goods including breads and pastas. The end result is an easy, efficient and reliable solution. This company is able to reduce the non-revenue aspects of your business so allowing you to focus entirely on the profitable service sector of your restaurant. Gourmet Food Solutions guarantee a fresh, handcrafted product, produced with passion and dedication in a purely artisanal process. For more information call: 02 273 706 17 / 19 / 21 The Egyptian Chefs Association welcomes Gourmet Food Solutions into its family of valuable sponsors and looks forward to a fruitful cooperation in promoting their high quality fresh, handcrafted products in Egypt’s hospitality and restaurant sector.
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T R A I N I N G Certified Participants of the Recipe Writing Workshop conducted on 8 August by Mirjam Van Ijssel, Executive Director of the Egyptian Chefs Association. The workshop was hosted by Safir Cairo Hotel. Ahmed El Kadars
Owner
Cairo Beans
Ahmed Hassanien
Chef de Partie
Safir Cairo Hotel
Ahmed Selim Sayed
Chef
Café Supreme
Al Sherif Ahmed
Owner
Golden Ring Gym
Ali M Nasreldin
Food & Beverage Consultant
Free Lancer
Asmaa Ali Hassan Wahba
Owner
Golden Ring Gym
Aya Ahmed Sayed
Student
Culinary Training Centers Egypt
Fady Doss
Owner
Five Bells Restaurant
Hadeer Said Sayed
Chef
Joseph Gamil Mirsal
Cook
Ritz Carlton Hotel
Kamal Farag
Chef de Partie
Safir Cairo Hotel
Lobna Moheeb
Owner
Kozbara Catering Co.
Marwa El Gamal
Owner
Le Doux Café & Restaurant
Mohamed El Gamal
Owner
El Gamal Pastry Factory
Mohamed Hassan Afify
Head Chef
The Food Republic Restaurant
Mohammad Al Buheiry
Caterer
The Store of Home made
Mustafa Gomaa
Sous Chef
The Food Republic Restaurant
Nabil Gaballa
Student
Culinary Training Centers Egypt
Nahla Ahmed Sharaf
Hobby Chef
Egyptian Chefs Association
Nancy Ahmed Abdel Zaher
Cake Decorator
Le Carnaval
Sara Helmy Aziz
Restaurant Manager
Ethos International School
Zeinab Hemdan Taha
Chef
Ethos International School
Certified participants of the Menu Planning for Success workshop conducted on 18 & 19th July by Chef Markus Iten Founder & Honorary President Egyptian Chefs Association, General Manager, Food Tracks. The workshop was hosted by Safir Cairo Hotel. Congratulations! Abdallah Kamel
Chef
InterContinental Cairo CityStars
Ahmed Hassanein
Chef de partie
Safir Cairo Hotel
Al Sherif Ahmed
Owner
Golden Ring Gym
Ali M Nasreldin
Food & Beverage Consultant
Free lancer
Asmaa Ali Hassan Wahba
Owner
Golden Ring Gym
Ayman Abdallah Saad
Cost Controller
Safir Cairo Hotel
Ayman Farouk Elias
Student
Culinary Training Center Egypt
Hanaa El Sayed Ali
Hobby Chef
Egyptian Chefs Association
Lobna Moheeb
Owner
Kozbara Catering
Mahmoud Youssef Said Mardi
Quality Manager
Misr University for Science
Mohamad Al Buheiry
Holistic Health Specialist
Holistic Health Specialist
Mohamed Ali Khalifa El Far
Executive Pastry Chef - Complex
Siva Port Ghalib Resort Marsa Alam
Nadine Nashed
Owner
Almashy Restaurant
Nora El Tounsi
Owner
Seven for Touristic Investment
Ramadan Abdel Gawad
Sous Chef
Safir Cairo Hotel
Shady Mohsen Taha
Head Chef
Kozbara Catering
Yapi n'cho Esaie Edmond Tanguy
Chef de Cuisine
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Over 20 years of collective experience in the industry we have acquired a vast wealth of knowledge and experience, making us one of the leading suppliers in Egypt.