Chef's Corner Issue 58 English by Egyptian Chefs Association

HACE 2009

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Contents

Chefâ&#x20AC;&#x2122;s Corner Issue 58

January - February 2010

Editorial

Markus J. Iten Ahmed El Nahas

3 4

Competition

Female Chefs, Juniors & Celebrities at Hace'09

Features

Female Egyptian Chefs on the Rise From Tunisia Peppered with Love

5 10 21

Recipes

MLA Black Box Best Dish Awards Delight Cake Raspberry Chocolate with Almond Cream Tart

Interview

Meet Chef Jean-Christophe Abrial, an Artist at Work

Training

Books on Cake Decorating Quiz

Meeting Point

12 16 17 18 25 27 28 32 31 36 38

January - February 2010

C h e f ' s Co r n e r

Chefâ&#x20AC;&#x2122;s Corner News Welcome ECA Individual Members Welcome ECA Corporate Member Calendar Thank You ECA Sponsors & Corporate Members

Editorial

Publication of the Egyptian Chefs Association Registration number: 4476 20 Salem Salem Street, Agouza, Giza Telephone/Fax: 376 22 116 / 7 / 8 e-mail: egyptchefs@egyptchefs.com Diamond sponsors of the ECA

Dear Colleagues and Friends of the Culinary Profession, Another exiting year has passed, one that saw many of you excell in the various Association's activities and events. You have not only gained a new bundle of knowledge, but also set your profession into the limelight; so thank you all for making our great profession greater. The year ahead will be one of the years which we will remember for decades. The team, Mirjam, Ashraf, Amal, Marwa, Amr, Hany, Mohamed, Samira, Violeta and Anet has lots of high end events planned, but also the vision I had, some 17 years ago, will finally come through. The dedication and persistence of the ECA Team has guided and assisted me over the years to continue focusing on the reason why the ECA was initially founded. In those days, when the ECA was established back in 1997, the chefs' world in Egypt was not as rosy as it is today. There were no cooking workshops, culinary competitions, National Teams or books available to enhance our profession. Imported foods were difficult to obtain and expensive. One had to pre-pay the order and hope to get the delivery within a few months. Salaries were low and one had to work with very basic equipments and utensils, working hard and many extra hours without extra pay. Things have changed tremendously since then. Imported items can be ordered and delivered within a day. The National Team has competed for Egypt three times at the Culinary Olympics in Germany. The ECA has represented the Egyptian chefs in several events from Istanbul to Paris, Malta to Beirut. The Egyptian Chefs have started to stand on their own feet, working overseas, gaining awards and distinctions at competitions in many countries. In short, the ECA and all of you valuable members, have made a giant leap forward to become internationally competitive. Thank you all for your personal involvement and contribution. Another thank you should go to our sponsors who made it all happen, to enable us to grow, expand our operation and stage bigger and better events, year after year. Thank you for your trust and commitment to become what we are today. There is one thing I want to come back to. My vision, starting 17 years ago, has been to create the International Certified Chefs Apprenticeship Program for all the chefs and cooks in Egypt to be able to take any employment in Egypt and abroad. You may have heard us talking and writing about it over the last few years while the ECA continued developing study materials and project documentations for culinary schools. And now, finally, with the foresight of His Excellency Mr. Zoheir Garranah and the invaluable assistance, guidance and passion of our Chairman Ahmed El Nahas and the driving force of our Honorary President Hussein Badran, YES! there will be culinary schools established in 2010 to get your international chefs certification. With these few words I wish to thank the individuals involved in making this happen. For us chefs in Egypt, it is a golden opportunity to get all the glory, image and recognition in our profession.

C h e f ' s Co r n e r

Again, thank you all for your patience! I am looking forward to a new year where the Egyptian Chefs Association will turn a fresh page into a new decade filled with great opportunities for all, present and future culinarians.

Markus J. Iten President, Egyptian Chefs Association

January - February 2010

Editorial

Publication of the Egyptian Chefs Association

Dear Hospitality Wizards,

Registration number: 4476

As 2009 draws to a close, we can gladly acknowledge that while many countries have suffered under the weight of the economic crisis, Egypt still witnessed an economic growth of about 4.5%. The stagnation in world markets has meant less tourism dollars spent worldwide in 2009. In Egypt, despite a drop in tourist arrivals since late 2008, the end figures of 2009 indicate only a total decrease of 3.5% in the number of tourists and 4% less revenue generated from tourism, which is not bad at all, considering the worldwide economic downturn.

Member of

In addition to the usual expansion in hotel development projects and the improvement of the infrastructure, 2009 also saw milestone steps being taken towards improving the human resources factor in the tourism sector. Under the great leadership of the Minister of Tourism, H.E. Mr. Zoheir Garranah, the priority has been set on developing the human skills aspect of serving the tourists in the country. In accordance with this policy and in cooperation with the Egyptian Tourism Federation (ETF), several important initiatives were taken and protocols signed with various organizations to further enhance the overall standards of the industry. Among the initiatives especially worth mentioning is the establishment of The Hospitality Training Center in Miniya. This initiative not only helps the tourism sector, but also contributes to the government's aim to support the further development of Upper Egypt. Another project worth mentioning is the Bus Driver Training Center, which will be established in cooperation with Test and Training International of the Austrian Automobile Motorcycle and Touring Club and will have its focal point on Road Safety. Further steps have been taken to develop the Training for Excellence Center in the 6th of October city and the dream now starts to take shape as construction of the center is set to start in 2010. Also the Ministry of Tourism, in cooperation with ETF and the Egyptian Chefs Association (ECA), signed the first agreements towards the long awaited establishment of culinary training centers in Egypt. As we all know that food plays an important part in the overall rating of one's holiday experience, the culinary training centers are set to raise the overall bar for the Egyptian hospitality industry. The ECA sailed through the recession year without too many scratches and even managed to move to a larger office allowing the Association to better serve its fast growing number of members. All the Association's popular competitions and events took place in 2009 with a high number of participants. Many chefs participated to the prestigious National Salon Culinaire and various hotel teams participated in the MLA Black Box Culinary Challenge gala event, which was staged with great success giving 240 distinguished guests a chance to taste extraordinary menus. The year was concluded with a busy and successful Hace exhibition. The Association will stage more challenging events in 2010, while the culinary ambassadors continue their intensive training with a view to compete in the World Cup of Chefs scheduled to take place in November'10 in Luxembourg. We wish them, as well as all the rest of you, the best of luck in always putting forth the best face for Egypt both here and abroad. May it be a happy and prosperous 2010 for all!

C h e f ' s Co r n e r

Honorary President Hussein Badran President Markus J. Iten Chairman Ahmed El Nahas Secretary General Elvira Guindi Treasurer Hossam El Din Mohamed Training Development Tarek Ibrahim Nasser Fadly Restaurant Relations Yuphadee Sawamiwast Advisor Marketing Sherif Khourshid Advisor PR & Publications Gihan Samir ECA North Coast Representative Mohamed El Saadany Executive Director Mirjam van IJssel Business Development Ashraf Gamal Anet Gunter Membership Coordinator Marwa Said Assistant Membership Coordinator Amr Abdel Salam Website & Publication Executive Samira Mahmoud Executive Secretary Amal Bassaly Translation Hussein Sayed Amal Bassaly Assitant Production Manager Hany Kamal Graphic Design & Printing Lunar Graphics Cover Photo Salah Ibrahim

Ahmed El Nahas Chairman, Egyptian Chefs Association

January - February 2010

Photography: Salah Ibrahim

C o m p e t i t i o nC o m p e t i t i o n

Female Chefs, Juniors & Celebrities at Hace'09 The presence of female chefs, juniors and celebrity chefs gave a special dimension to this year's Hace. Samira Mahmoud reports

from the exhibition floor.

C h e f ' s Co r n e r

his year's Hace'09 exhibition saw unprecedented excitement and visitor interest at the Egyptian Chefs Association (ECA) booth. The Association placed its culinary mark on the yearly event with guest television celebrity chefs; a distinguished panel of international judges; and Egypt's very own culinary ambassadors reaching for ever higher levels of excellence and setting the tone for the rest of the competitors.

One of the major highlights this year was the presence of Chef Osama El Sayed who paid a special visit as guest of honor and judge at Hace'09. Chef Osama flew in from Dubai to judge Egyptian talents. He graciously took pictures with his fans and signed copies of his new book on sale at the ECA culinary bookstore. There were two female chefs on the judging panel this year, Chef Nermine Hano, TV Culinary Show Presenter and Food Editor, Fatafeat satellite channel, the only internationally certified Egyptian female chef; and South African culinarian Chef Clara Bubenzer, Advisory Chef, Gourmet Egypt.

January - February 2010

Competition

Held for the first time ever, the Vitamix Best Female Chef of the Year competition brought together a tough competition of five female chefs for Egypt's top title. Participants had to prepare from scratch a Gazpacho, two Pestos and a Middle Eastern dip within 75 minutes' time limit. They all performed very well, with the unprecedented result of the five participants each receiving medals: three bronze and two silver! The female chefs' success was echoed by the Junior chefs, among whom there were nine participants this year as opposed to three last year. It was back to basics for the Culinary Ambassadors of Egypt, who received a grueling assessment, comments and recommendations from the international panel of judges. To review their culinary skills and help evaluate their future participation, judges asked them to show what they were capable of on such skills as de-boning, cutting vegetables and potatoes and omelet-making. The judges evaluated the performance of the 15 Ambassadors running for nomination to the National Team. Also at the Unilever Chef of the Year competition, the judges had the tough task of selecting the best Egyptian talent to represent Egypt at the International finals scheduled to take place in South Africa in 2010. The judges' eyes and highest score fell on Chef Mohamed Abdallah Barakat of the Four Seasons Nile Plaza Hotel to take up this International challenge. Whenever chefs come together there is sure to be a party, and Hace'09 week was no exception, starting with an elegant cocktail reception at the booth of Red Sea World to welcome Chef Osama. Executive chefs from major hotels and tourism industry leaders gathered in a jovial atmosphere. The media was also in for a party and several TV stations took the chance to interview Chef Osama El Sayed while enjoying the high quality canapés prepared by InterContinental Citystars. The judges were also treated to a delightful dinner at the Bodega restaurant, compliments of the establishment and Chef Ahmed Mahmoud, who, as always, prepared a delicious variety of dishes. Cocktails and canapés were followed by a choice of entrées, giving the judges a chance to sample some of Cairo's best international specialties in the unique dining atmosphere of the Bodega. Another delight was in store for judges after a day of judging when they visited the Blue Nile's Dar al Amar; there, Chef George Abdou offered the best of authentic Lebanese specialties from Tabouleh to Kibbi Nayyeh, followed by delicious barbecued meats and poultry, all to be enjoyed to the sounds of traditional 'oud music.

C h e f ' s Co r n e r

Finally, at the end of a long week spent at the exhibition hall, a lovely al fresco dinner of Italian bites was prepared by Chef Mohamed Mahmoud Attia of the Italiano at the Concorde El Salam; from carpaccio and salads to pastas and from high quality meat dishes to wonderful Italian desserts, the whole feast was served in the relaxing ambiance of the Concord's outside terrace. The ECA wishes to express our heartfelt thanks to every fine establishment for entertaining our guests so lavishly and to everyone who helped make this year's Hace such a success.

January - February 2010

Competition

Winners ECA Competitions at Hace'09. Congratulations! Pico Vegetarian Mystery Basket Starter and Main Course within 1 hour 1st Prize Atef Ibrahim Ahmed Abdel Salam Executive Sous Chef LSG Sky Chef – EgyptAir Silver Medal 2nd Prize Mohamed Ahmed El Sayed Chef Alegria Golf Club Bronze Medal 3rd Prize Moussa Abdel Hakim Demi Chef de Partie Grand Hyatt Cairo Bronze Medal Swiss Choice Cold Canapés 4 Canapés, 5 portions each within 1 hour 1st Prize Haytham Youssef Demi Chef de Partie JW Marriott Hotel Mirage City Silver Medal

Bronze Medals Amr Abdel Kader Demi Chef de Partie Holiday Inn CityStars Cairo Hamdy Mohamed Abdel Aziz Executive Sous Chef Beach Albatros Hotel Ibrahim Sayed Abdel Badei Executive Sous Chef Helnan Marina Sharm Mohamed Ahmed Sedik 2nd Commis Holiday Inn CityStars Cairo Ramadan Abdel Gawad Mohamed Chef de Partie Safir Cairo Hotel Tamer Ibrahim Fahmy Mohamed Chef de Partie Italian Cuisine Stella di Mare Resort Unilever Junior Chef of the Year Starter and Main Course for 2 covers each within 75 minutes

2nd Prize Emad Metwally Ali Sous Chef Garde Manger Seasons Resort & Country Club Bronze Medal

1st Prize Hassan Alaa El Din 1st Commis Grand Hyatt Cairo Silver Medal

3rd Prize Walid Soliman Sous Chef Bronze Medal

2nd Prize Tamer Sobh Abdel Moneim Khalil 1st Commis Four Seasons Nile Plaza Hotel Bronze Medal

Hana Food Pasta Dish 1 Pasta Dish for 2 covers within 25 minutes 1st Prize Khaled Ahmed Mohamady Chef de Partie Conrad International Cairo Silver Medal

3rd Prize Ibrahim Hosni Mohamed Chef Alegria Golf Club Silver Medal

Bronze Medal Islam Kamel El Sayed Chef Alegria Golf Club

C h e f ' s Co r n e r

2nd Prize Mohamed Hussein Bayoumi Demi Chef de Partie Semiramis InterContinental Silver Medal

3rd Prize Mahmoud Mohamed Abdel Hamid Chef de Partie Viking Restaurant Bronze Medal

Gourmet Mystery Basket Main Course and Dessert within 1 hour 1st Prize Mohamed Abdel Mohsen Abdel Fattah Demi Chef de Partie Semiramis InterContinental Silver Medal

January - February 2010

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Competition

Dreem Cake Decorating 1 Cake within 2 hours

2nd Prize Mahmoud Salem Ahmed Chef de Partie Grand Hyatt Cairo Bronze Medal

1st Prize Ahmed Helmy 1st Commis Semiramis InterContinental Bronze Medal

3rd Prize Walid Soliman Sous Chef Bronze Medal

2nd Prize Ibrahim Ghoush Executive Baker Chef Brayaka Bay Resort Marsa Alam Bronze Medal

Red Sea World Fish Dish 1 Fish Dish for 2 covers within 30 minutes

3rd Prize Mohamed Hashem Sous Chef Holiday Inn CityStars Cairo

1st Prize Mohamed Abdallah Barakat Chef de Partie Four Seasons Nile Plaza Hotel Silver Medal 2nd Prize Mohamed Abdel Mohsen Abdel Fattah Demi Chef de Partie Semiramis InterContinental Silver Medal 3rd Prize Ramadan Abdel Gawad Mohamed Chef de Partie Safir Cairo Hotel Vitamix Best Female Chef of the Year 1 Gazpacho, 2 Pesto and 1 Middle Eastern Dip within 75 minutes 1st Prize Abeer Kamel Mohamed Ali TV Show Chef Egyptian Television Silver Medal Silver Medal Eman Mohamed Chef de Partie JW Marriott Hotel Mirage City 2nd Prize Amira Mohamed Taha 2nd Commis Holiday Inn CityStars Cairo Bronze Medal

Unilever Chef of the Year 3 Course Menu for 2 covers within 90 minutes 1st Prize Mohamed Abdallah Barakat Chef de Partie Four Seasons Nile Plaza Hotel Bronze Medal 2nd Prize Mohamed Hussein Nosseir Chef de Partie Grand Hyatt Cairo Bronze Medal 3rd Prize Mohamed Hassab El Sayed Chef de Partie Holiday Inn CityStars Cairo El Nour Fruit & Vegetable Carving 1 Carving Display within 1 hour 1st Prize Mortada Abdel Latif Abdel Hay Chef Artist Sun Rise Tiran Aqua Park Sharm Gold Medal 2nd Prize Mohamed Mokhtar Ibrahim Chef de Partie Garde Manger Beach Albatros Resort Silver Medal

3rd Prize Sayeda Hussein Nasser Chef de Partie InterContinental CityStars Cairo Bronze Medal

3rd Prize Hesham Fathy Amin Sous Chef Garde Manger Movenpick El Gouna Resort Bronze Medal

Bronze Medal Sherifa Mohamed 1st Commis Grand Hyatt Cairo

Bronze Medals Gede Susila Yadnya Asian Chef Conrad International Cairo

January - February 2010

Competition

Best Chinese Dish Eman Mohamed Chef de Partie JW Marriott Hotel Mirage City Bronze Medal

Khaled Abdel Fattah Mohamed Sous Chef Beach Albatros Resort Al Ansary Asian Cuisine 1 Asian Dish for 2 covers within 30 minutes

Bronze Medals Abdel Nabi Mohamed Abdel Moez 2nd Commis Thai Elephant

1st Prize & Best Thai Dish Jessadaporn Madsaman Thai Chef Le Pacha Gold Medal

Anuscha Ruerghiran Thai Chef Sabai Sabai Restaurant

2nd Prize & Best Indian Dish Sayed Karam Chef de Partie Holiday Inn CityStars Cairo Silver Medal

Gede Susila Yadnye Asian Chef Conrad International Cairo Hussein Mokhtar Hussein Mohamed 1st Commis Marriott Beach Resort Sharm

3rd Prize Remon Nabil Hanna Demi Chef de Partie Grand Hyatt Cairo Bronze Medal

Thank You Judges

Best Japanese Dish Mohamed El Banna Sous Chef Zen Sushi Bronze Medal

Clara Bubenzer Advisory Chef Gourmet Egypt Karlheinz Haase Team Manager Culinary Team “Let’s Go Magic” Germany WACS Certified Judge

Thank You Sponsors & Contributors

Markus Iten President Egyptian Chefs Association Nermine Hanno TV Culinary Show Presenter & Food Editor Fatafeat Osama El Sayed Executive Producer Dubai Media Incorporated René Lacher General Manager EgySwiss Rick Stephens Executive Chef SATS Inflight Catering Centre 1 WACS Certified Judge

C h e f ' s Co r n e r

Al Ansary for Trading & Contracting AM Foods Blue Nile Boat Concorde El Salam Cairo Hotel Dreem SAE Egyptian Engineering Industrial Office V. Fayez Guindi Egyptian Group for Marketing Egyptian Pasteurized Egg Company (Epec) EgySwiss / Swiss Choice El Nour Fruits & Vegetables Supplies Gourmet Egypt Hana Food JohnsonDiversey Egypt Juhayna Food Industries La Bodega / Delicious Inc. Masria for Engineering & Contracting Medstar Industrial Company Pico for Modern Agriculture Company Red Sea World Swedish Cafe Unilever Foodsolutions Wadi Food Industries

Marco Brueschweiler Head Master Chef Thai Swiss Culinary Education Center WACS Certified Judge

Thomas Gugler Executive Chef Saudi Arabian Airline Catering Jeddah WACS Certified Judge Yuphadee Sawamiwast Owner / Managing Director Bua Khao Thai Restaurant

January - February 2010

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Photography: Salah Ibrahim

Feature

Yes, We Can! C h e f ' s Co r n e r

Despite the many difficulties encountered, and the many obstacles surmounted in the past, the modern day female chef is on the rise, taking on the challenges of the culinary world with determination and tenacity.

January - February 2010

Feature

Written by: Violeta D. Salama

t's been a long and hard road for women to be recognized as chefs or even to be allowed to work in the commercial kitchens. Traditionally, women have always been the ones spending hours in front of the family stove, but somehow their culinary talent failed to shine until a few decades ago when the first important female chefs began to rise from behind the scenes. In the distant past there have been a few splashes of promise for female culinary talent, such as a famous Parisian “cuisiniere” (female cook) who is rumored to have so impressed the gourmand King Louis XV with her talent, that he was forced to admit that women can cook! Or perhaps Marthe Distel, a French journalist / cuisiniere, who notably started a culinary magazine “La Cuisiniere Cordon Bleu”, which eventually led her to open the now celebrated “Le Cordon Bleu” culinary school. The majority of women, however, remained stashed in gastronomic silence, solemnly stirring homemade stews. Professional cooking had long been regarded as a male dominated world, since chefs were required to work long hours in very stressful and demanding work environments, deemed impossible for the more feeble female sex. Even as recently as ten years ago, when women were already established as prominent and equal partners in other predominantly male governed industries, there were still very few females present in commercial kitchens. Luckily, life in the fast-paced kitchen lane is now changing and more and more women are beginning to take the culinary world by storm. One of the best barometers of change has to be the fact that at the Culinary Institute of America, the prestigious New York culinary school, the enrollment of women over the last 20 years has doubled, from 21% in 1980 to 41% in 2007. Forty percent of star national TV chefs are also women. Some female chefs have already made it to the top, snatching Michelin stars along the way. Among them are Clare Smyth, who was last year appointed head chef of Gordon Ramsay's three-Michelin-starred restaurant in Chelsea; Anne-Sophie Pic, who was awarded three stars for her family restaurant in Valence, southeastern France, just two years ago -- the first French female chef to do so in 50 years; and Elena Arzak, of Arzak restaurant in San Sebastian, Spain, happily juggling the 50-seat restaurant and 30 chefs (many of them women) with the care of her three-year-old daughter. "Yes, we can" is the attitude adopted by many aspiring young female chefs worldwide. But what about Egypt, a place where the average woman is still expected to chose family over career?

“We love working in the kitchen because we love to cook”, is the unanimous statement given by the five participants of the Female Chef of the Year competition. Loving what you do is usually the key to excelling in your job, however, for Eman Mohamed chef de partie at JW Marriott and Sayeda Nasr, chef de partie at the InterContinental Citystars, family obligations come first. Both women have husbands and children at home who demand their attention. “My kitchen work does not stop when I leave the hotel” shares Eman, “I still have to go home and prepare food for my family.” That is why, regardless of how much she enjoys her work, when asked if she has any aspirations to be promoted, Iman reveals that a higher position would bring longer working hours and “unfortunately the nature of the Egyptian man would not accept a sacrifice from his side in the name of his wife’s professional success”. Working late into the night also poses a problem to all of the female chefs since a woman arriving home after midnight would undoubtedly raise an eyebrow from disapproving neighbors and relatives. “But those are the rules of the game and we would happily comply with them if only salaries were higher”, naughtily laughs 18 year old Amira Taha, 2nd Commis at Holiday Inn Citystars. Amira is studying and working simultaneously and has big dreams of becoming a head chef one day, but that of course depends on her ability to block potential suitors already knocking on her door, asking for her hand in marriage. Life is different however for Chef Abeer Kamel, a TV show chef, who is not affected by either a demanding husband or exhausting work hours. Since she is yet not married she is given an opportunity to make her own plans for the future and that is, hosting her own internationally viewed TV show. Chef Abeer wants to be taken seriously as a professional. “I want to change man’s idea that women should keep to the family kitchen and stay out of the commercial one. I want respect!” exclaims Abeer with a willful gleam in her eyes. Other culinary-inspired females in Cairo have chosen a different path to indulge their creative cooking spirit, and that is through the home catering business. Whether it is catering for large home parties or baking sumptuous desserts, our local female talents are combining their passion for food, with their dedication to their home, while making some profit along the way. So just like many international female chefs struggling for recognition, the Egyptian female chef is trying to carve a niche for herself. Her battle, however, is of a far more complicated nature. Unlike her foreign counterparts who are forced to combat their male opponents usually only inside the commercial kitchen, the Egyptian female chefs fight on two fronts. Balancing work and family requires a great deal of stamina, determination and a love of cooking! However, with her tenacity and fortitude, the Egyptian female chef is trudging the road to success!

January - February 2010

C h e f ' s Co r n e r

Similarly to other professional organizations worldwide, which have seen a rise in female membership in recent years, the Egyptian Chefs Association has also joyfully witnessed more women joining the organization. In line with that remarkable wind of change that is sweeping the shores of the culinary world, the first-ever Female Chef of the Year competition, organized by the Association, took place at last year's HACE'09 exhibition held in Cairo. "It was to promote chef’s work and to inspire young female candidates to take part in this challenging but very exciting line of work", explained Elvira Guindi, Managing Director

of Egyptian Engineering & Industrial Office for Hotel Supplies V. Fayez Guindi, sponsor of this new initiative. The women in the competition had to prepare a gazpacho, two pestos and a Middle Eastern dip, all within the 75 minutes time limit and by using the Vitamix blenders provided by the sponsoring company.

Recipes

Recipes MLA Black Box Best Dish Awards The MLA Black Box Culinary Challenge, held last year November in Cairo, awarded special prizes for the Best Appetizer, Best Soup, Best Main Course and Best Dessert of the competition. Following are the recipes of the winning dishes, geared to yield 10 servings. Best Appetizer Award â&#x20AC;&#x201C; Iberotel Cairo Hotel & Casino Team Leader: Reda Ibrahim Team Members: Ekramy Abdel Meguid Mohamed Ahmed Madbouly Mohamed Ghamry Abdel Aziz

Fried Cheese Sticks 50g Edam cheese, grated As needed Flour As needed Water To taste Salt and pepper

Australian Lamb Dumpling with Cucumber Salad Accompanied by Roasted Lamb with Herbs and Cheese Cake with Tomato Chutney and Fried Cheese Stick

Method

Ingredients

Roasted Lamb 400g 100g

Fillet lamb, with bone and fat removed Mixed herbs, cleaned and chopped

Cheese Cake 100g 1pc 2pcs 80g

Cream cheese Lemon Egg white Tomato chutney, tomato sauce with sweet chilly and rice vinegar

Lamb Dumpling Mince the lamb meat with onion, oyster sauce and garlic, and season with salt and pepper. Make the dough for the dumpling and cut into little rounds. Add the stuffing and deep fry. Cucumber Salad 100g Cucumber, cleaned and cut in Julienne Dressing: mix sesame oil, rice vinegar, sugar, salt and pepper to taste. Cheese Cake Mix the cream cheese, lemon and egg white. Cook in the oven at 100Â°C for 25 minutes. Fried Cheese Stick Cut the Edam cheese into fingers and put in water, and then flour seasoned with salt and pepper. Repeat for two or three times. Then coat with beaten eggs. Roll the cheese fingers into spring rolls and cut into julienne. Place in the freezer for 30 minutes, and then fry in very hot oil.

C h e f ' s Co r n e r

Lamb Dumpling Dumpling Stuffing 350g Lamb meat, minced, mixed with onion, oyster sauce and garlic Dumpling Dough 350g Flour 50g Oil Water Salt Sithuan pepper to taste

Roasted Lamb Marinate and roast the fillet of lamb with herb mix, leave it to cool and then cut.

Serve with a sauce of beetroot juice with vanilla and a sauce of orange juice with ginger.

January - February 2010

Recipes

Basil Whipped Cream 100ml Fresh cream 20g Fresh basil Crispy Bread 1pc As needed

Baguette, sliced and brushed with olive oil Edam cheese, grated

Method

Best Soup Award – Conrad International Cairo Team Leader: Gede Yadnya Team Members: Mohamed Raouf Attia Abdel Khalek Mostafa Lotfy Smoked Tomato Soup served with Basil Whipped Cream and Crispy Bread Gratinated with Edam Cheese

Tomato Onions Carrots Leeks Celery Salt and white pepper Sugar Vegetable stock

Basil with Whipped Cream Whip the cream and add chopped basil. Crispy Bread Slice baguette, brush with olive oil and sprinkle with grated Edam Cheese. Gratinate under a salamander until golden brown.

Ingredients Soup 1kg 200g 200g 100g 100g 1tsp 50g 1 ltr

Smoked Tomato Soup Clean and cut the vegetables, and then put them in the smoke machine with a piece of wood for 30 minutes. Put the smoked vegetables in a pan and add vegetable stock, simmer for 30 minutes. Cool down until safe to handle and then blend well. Season with salt, pepper and sugar.

To serve Pour hot soup into soup plates. Decorate with crispy bread and basil whipped cream.

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Best Main Course Award – Grand Hyatt Cairo Team Leader: Kai Eick Team Members: Mohamed Sayed Abdel Azim Emad Abul Magd Mahmoud Mohamed El Genedy

Roasted Marinated Beef served with Glazed Shallots, Beef Casserole and Potato Broccoli Purée

Ingredients

January - February 2010

C h e f ' s Co r n e r

1.8kg Beef, rump top side 10g Thyme 10g Rosemary 200g Olive oil 30g Pommery Mustard 200g Carrots 200g Green beans 200g Tomatoes 50g Shallots 100ml Thyme jus, made from the marinate, demi glace and fresh thyme 300ml Demi Glace 50g Bean sprouts 10g Fresh Coriander

Recipes

Glazed Shallots 150g Shallots 30g Butter 30g Sugar 100ml Balsamic vinegar

Glazed Shallots Cut the shallots into slices. Under low heat, mix butter and sugar, add the shallots. Once cooked, add balsamic vinegar. Beef Casserole Slice the meat (outside flat) for the ragout, cut the carrots, green beans, tomatoes and shallots. Sauté the meat under high fire until brown, take it out of the pan and set aside. Sauté the rest of the items till cooked, add the meat and some demi glace. Add the bean sprouts at the end. Serve in a small casserole and garnish with fresh coriander leaves.

Potato Broccoli Purée 1kg Potatoes 200g Broccoli 100g Edam cheese 150ml Whipping cream 50g Butter Salt and pepper to taste Nutmeg to taste

Method

Take the meat and cut the eye round to be used for the roast and reserve the outside flat for the beef casserole. Roasted Marinated Beef Marinate the beef (eye round) with fresh thyme, rosemary, olive oil, Pommery mustard, salt and pepper. Sear it in the pan and cook it in the oven under low fire, until cooked to medium. Serve with demi glace flavored with thyme jus.

Potato Broccoli Purée Boil the broccoli, shock in ice water and let cool down. Take only the florets of the broccoli and chop finely. Prepare the potato purée with butter, whipped cream and season with salt, pepper and nutmeg. Reheat the potato purée, then add the chopped broccoli and grated Edam cheese.

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Best Dessert Award – InterContinental Citystars Cairo Team Leader: Yasser Abdel Rahman El Masry Team Members: Omar Ahmed Abdallah Kamal Walid Mohamed Roushdy Cardamom Flavored Caramelized Carrot with Chocolate Cake & White Chocolate Mousse Meringue Red Peppercorn with Hazelnut Crème Brûlée Baked Tomato with Honey and Cheese Swiss Roll topped with Ice Cream (Orange & Bavarois Natural)

Ingredients

Chocolate Cake 100g 250g 5pcs 150g 170g

Dark Chocolate Butter Egg Sugar Flour

Meringue Red Pepper Corn with Hazelnut Crème Brûlée 10pcs Egg white 400g Icing sugar 10g Red peppercorn 250ml Milk 500ml Fresh cream 120g Sugar 4pcs Egg yolk 50g Hazelnut Berlina

C h e f ' s Co r n e r

Cardamom Flavored Caramelized Carrot 500g Carrot, cooked 500g Sugar 500g Water 20g Cardamom

White Chocolate Mousse 100g White chocolate 100ml Whipped cream 50ml Milk 3pcs Egg yolk 7g Gelatine 150ml Fresh cream

Baked Tomato with Honey & Cheese Swiss Roll topped with Ice Cream Baked Tomato with Honey 500g Tomato 300g Honey

January - February 2010

Recipes

Cheese Swiss Roll Jaconet (yield 200g for Swiss Roll) 100g Almond powder 7pc Eggs 100g Sugar 50g Flour 150g Cream cheese 50g Sugar Zest of 1/2 orange Zest of 1/2 lemon Ice Cream 75ml Orange flavor 50g Bavarois mix 150ml Fresh cream 60g Sugar glucose 70ml Water

Method

Caramelized Carrots Cook sugar and water mixture till it reaches 107ºC, then add the cardamom and carrots. Chocolate Cake Mix the egg and sugar for 2 minutes. Cook the butter and chocolate together for 10 minutes, then add to the previous mixture followed by the egg, sugar and flour. Bake in the oven White Chocolate Mousse Bring the milk and the fresh cream to the boil. Mix the sugar and egg yolk, then add to the hot milk, mix in the white chocolate and gelatin. Allow to cook then add in the whipped cream. Meringue Red Peppercorn Beat the egg white with the icing sugar for 15 minutes, then add the red peppercorn and bake in the oven for 1½ hour at 90ºC. Crème Brûlée Bring the fresh cream and milk to the boil, add sugar, egg yolk and hazelnut Berlina.

Ice Cream Boil the water, fresh cream and sugar glucose, add the orange flavor and Bavarois mix. Allow to cook, and then pour mixture into ice cream machine.

January - February 2010

C h e f ' s Co r n e r

Baked Tomato with Honey Cook the tomato and the honey in the oven for 15 minutes on 170ºC.

Cheese Swiss Roll To make the Jaconet, mix the eggs with 100g sugar and mix the almond powder with the flour, then add the flour to the egg and sugar mixture. Divide into two portions and bake in oven on 220°C for 7 minutes. Make a mixture of the cream cheese, 50g sugar and the orange and lemon zest. Take one Jaconet portion and spread a layer of 1/2 the cream cheese mixture on top and then roll into a Swiss roll. Repeat with other portions of Jaconet and cream cheese mixture.

Recipes

Ingredients 6 180g 30g 30g

Whole eggs Ground almonds Butter Sugar

180g 50g 6 pc

Icing sugar Flour Egg white

Presentation

Mix the almond powder, icing sugar, flour and egg together until white and light. Make a meringue with the egg white and the sugar. Mix with the first preparation, and then add the butter. Spread on a silpat sheet (500g per 40x60 cm sheet) and bake at 210-220 ْC for 10 minutes.

D elight Cake

Almond B i s c u i t

Almond M i l k M o u s s e Ingredients 125g 30g 5g

Milk Sugar Gelatin

60g 60g 125g

Almonds, ground Egg yolks Whipped cream (Elle&Vire)

Preparation

Boil the milk, sugar and almonds together, let infuse, and then bring to the boil again. Whisk the yolks and sugar together and add to almond and milk mixture, then add the yolks. Cook at 85ْ C and add the soaked gelatin. Cool the preparation to 30ْ C and then add the whipped cream.

Passion Fru i t Co m p o te Ingredients

Passion fruit purée (La Fruitière) Gelatin

60g

Sugar

C h e f ' s Co r n e r

500g 12g

Preparation

Soften the gelatin in cold water and melt in a microwave oven, add to the passion fruit purée and then the sugar. Pour the mixture into a ring of approximately 16 cm, up to a height of about 1 cm and freeze.

Finishing and Presentation

Take a stainless steel ring of 24 cm diameter on stamp, fill with almond milk mousse to approximately 2 cm thickness and add passion fruit compote on top and a layer of almond milk mousse. Cover with a layer of almond biscuit and place in freezer. Finish with sprayed mixture of 50% chocolate and 50% cocoa butter. Decorate with macaroons all around the cake and some chocolate and gold leaves on top.

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Recipes

Ingredients 50g 120g 150g

Almond powder Egg Icing sugar

190g 400g

Butter Flour

Preparation Cream the butter then add the ingredients one at a time, icing sugar, almond powder, eggs and flour. As soon as this is incorporated, stop working the dough. Wrap and keep in a refrigerator before using.

Almond Cre a m Ingredients 250g 175g 1g

Butter (Elle&Vire) Almond powder Vanilla

250g 180g

Sugar Whole egg

Preparation Cream the butter, and add the sugar and eggs slowly. Then add the almond powder and vanilla.

R aspberr y Ch o co l ate M o u s s e Ingredients 250g 250g

Chocolate mousse powder (Carma) Raspberry purée (la Fruitière)

250g

Cold milk

Beat the chocolate mousse powder with the cold milk and raspberry purée at high speed for about 5 minutes. Pour the mousse into a ring of approximately 16 cm, up to a height of about 1 cm and freeze.

Finishing and Presentation Line a tart ring of 24 cm diameter with sweet paste and fill the tart with almond cream up to a height of 1 cm. Bake at 180ْC and cool down. Place the raspberry chocolate mouse disc on top of the prepared tart base and spray the disc with a mixture of 50% dark chocolate and 50% cocoa butter. Decorate with a ring of fresh raspberries all around. Decorate the top with 3 fresh raspberries, chocolate and gold leaves.

Recipes by: Chef Mokhtar Abdel Aziz

J a n uJ a nr yu a- r yF e -b rF ue ab r yu a2 r0 y1 02 0 1 0

C h e f ' s Co r n e r

Preparation

Raspberry Chocolate with Almond Cream Tart

Sweet Pa s te

Interview

An Artist at Work If the kitchen is the chef’s atelier and the plate he prepares his masterpiece, C h e f ' s Co r n e r

then what journey does he follow till bestowed with the title of a Grand Artist? Violeta Salama meets Jean-Christophe Abrial, from “Au Petit Bistro” to talk about his passion for traditional and modern French cuisines fused together. January - February 2010

Interview

Why did you choose to join the culinary industry? It is the only job where I feel you can make people really happy. Everybody loves good food and I love making people happy! How did you start your career? I started as a kitchen apprentice when I was 15, in a small yet very reputable two-star Michelin-rated restaurant “Chemin de Fer”, near the charming city of Lyon. Then followed three years which I spent working in England, also in French restaurants, one of which was the famed “Le Manoir aux Quat’Saisons”, also a two-star Michelin establishment owned by Chef Raymond Blanc. Upon my return to France, I joined the luxurious “Relais et Châteaux” brand, for which I worked in various provinces across the country. Throughout those years that were spent working, I also managed to obtain different educational certificates. I studied in the “Alain Ducasse Formation” and two years later, in 2002, I received the “Master de Cuisine en France” title, comprehensive certification, which includes proficiency in all areas of cooking, such as bakery, butchery, catering etc. Do you remember the first dish you ever created? The first one must have been "Mousse au Chocolat" (chocolate mousse) but my preferred first dish is "Bouillabaisse de Gambas" (shrimp soup). In your own words what does it take to become a chef? You must love to cook! You must love to please people! And you should never feel that cooking is a job but rather regard it as a vocation, a culinary calling you have come to this earth to respond to!

Why did you choose the restaurant scene rather then the hotel work environment? In a restaurant, the food is the main attraction! In hotels, especially since the adoption of the all inclusive concept, people take food as given, something that they have paid for as part of their package. In contrast, when a customer comes to a restaurant he comes to enjoy the key star player, and that is the food.

Tell us your three favorite ingredients? Sea salt, olive oil and assortment of peppercorns. The kitchen utensil you can't live without? My chef’s knife and my tongs, which have become an extension of my arm! My wife jokes that I've started to look like a lobster! The best combination of flavors in a dish? Pepper and citrus; and olive oil and jasmine. What do you dream of accomplishing next? I would love to open more branches of "Au Petit Bistro" throughout other areas of Cairo, like the French version of the popular “Maison Thomas”. Also to help launch other, differently-themed restaurants in this exciting city. What is your most memorable culinary experience? It is a family meal which I had with my grandfather and with five other colleagues of mine. The menu was spectacular and consisted of: crispy langoustines with wasabi mustard, foie gras and chocolate chips, scallops covered in caviar sabayon and duck breast smothered in honey. If you can get an internship under any renowned celebrity chef who would that be? I would love a chance to work under Michel Troisgros. He is considered to be one of the five Grand Chefs who have democratized French cuisine. The other four are Paul Bocuse, Bernard Loiseau (RIP), Fernand Point and Mme Pic. What type of cuisine do you wish to learn next? Moroccan. I love the abundance of flavors and spices found in that spectacular North African cuisine, which ignites your senses with its profusion of colors and aromas!

C h e f ' s Co r n e r

What made you come to Egypt and to your current occupation? Love! My fiancée then, Agnes, having spent time in Egypt as a child, had decided to come back to Egypt and live here. I loved her so much and could not bare the thought of loosing her, so I followed suit, came to Egypt and we got married! We moved to Hurghada, with our eight dogs, one cat and six birds, got a house and dived into the local hospitality industry! We were involved in several hotel and restaurant openings at first, then we did some home catering for the Hurghada area and eventually we landed at the doorstep of "Au Petit Bistro" in Cairo.

What inspires you when you create new dishes for "Au Petit Bistro"? There are no more pure inventions in cooking. I believe everything has already been invented. So what I do is merely “borrow” some ingredients from one dish and then match them with another dish and see if the combination works. I come from the South of France, which makes me a big fan of aromatic spices, herbs and citrus fruits; therefore the dishes I create are often infused with the magic of the Mediterranean. The concept behind “Au Petit Bistro” starts from Traditional French Cuisine, also known as “La Cuisine de Grand-mère” (the kitchen of my grandmother); I then enhance it with my own personal modern and gastronomical touch to provide a new, different identity to an old-time favorite recipe. I try to keep things simple and inspirational to the taste buds.

Any words of inspiration for the young chefs who are coming up? The chef is an artist, the kitchen is his workshop, and the plate his masterpiece! But mostly and always… Enjoy doing your job!!!

January - February 2010

Recipes

Chicken Live r " Te rri n e" s e r ve d w i t h a R ed O nion M a rm a l a d e

Ca b b a g e B u n d l e s t u f f e d w i t h M i n ce d M e at, s e r ve d w i t h Veal S a u ce a n d M a s h e d Po t ato e s

Ingredients

Serves 15-18

Chicken Liver Terrine 1kg Chicken livers 1kg Butter 5cl Brandy 20cl White wine 500g Red onions 10pcs Bay leaves 1ltr Water Salt and pepper

1pcs 500g 500g 500g 30cl 50g Parsley Salt and pepper

Method of Preparation

Red Onion Marmalade 1kg Red onions 100g Sugar

Method of Preparation

Chicken Liver Terrine Combine water, white wine, salt, pepper, bay leaves and onion and bring mixture to a boil. Place chicken livers in the mixture for 3 minutes. Remove chicken livers and discard the liquid. When chicken livers are cold, mix them with butter and brandy. Adjust salt and pepper to taste. Place chicken liver mixture in a blender and grind till smooth paste. Place a plastic film inside a cake dish. Pour chicken liver paste inside the cake dish. Seal the cake dish with plastic film to prevent air bubbles. Keep in the fridge for 24 hours before serving.

Serve terrine cold, with golden toasts on the side and a portion of the red onion marmalade.

Cabbage Bundles Place cabbage leaves inside hot water and cook till leaves become white. Mix beef, veal, parsley, onions and season with salt and pepper. Place some of the mixture on a cabbage leaf and roll to create a bundle. Repeat till the mixture is finished. Place bundles in a baking dish and cook for 20 minutes. Combine veal sauce and finely chopped fois gras and cook in bain marie till sauce is warm.

Serving Method

Serve one cabbage bundle with sauce and mashed potatoes on the side.

C h e f ' s Co r n e r

Red Onion Marmalade Slice onions and cook them with the sugar till onions turn brown. Approximately 20-25 minutes.

Serving Method

Green cabbage Beef fillet, minced Veal shank Onions, chopped Veal sauce Fois gras

Recipes by: Chef Jean-Christophe Abrial Au Petit Bistro 8, Abdel Rahman El Rafee Street, off Soliman Abaza, Dokki

January - February 2010

C h e f ' s Co r n e r

Feature

January - February 2010

Feature

From Tunisia, Peppered with Love “Tell me what you eat and I will tell you who you are!" And what would our philosopher tell us about Tunisians? First, we must take a look at Tunisian food… Written by: Violeta D. Salama

t is hot, and it is spicy and it is drenched in fragrant olive oil. It smells of sun-kissed shores and ripe tomatoes; it is the gently-grazing lamb, oozing of Mediterranean spices and the nuts-rich, rose-water-dripping Bey’s baklawa! It is the aromatic magic of Tunisian cuisine!

Like its North African counterparts, Moroccan and Algerian cuisines, Tunisian cuisine also uses “Harisa” a hot red pepper sauce, spiced with garlic, caraway and coriander. But where in the other cuisines Harisa is usually served as a side condiment, in the Tunisian kitchen, Harisa is lavishly present as part of the sauce in a variety of main course dishes, thus contributing to Tunisian cuisine's reputation of being spicy. The presence of Harisa is so strong that it has become part of an old wives' tale that says a husband can judge his wife’s affections by the amount of pepper she uses when preparing his food; the spicier the dish, the more fiery her love!

Lamb is by far the most favored of all meats used to create sumptuous dishes, such as, “Marka Hloula” or “sweet ragout”. This dish, which consists of lamb shoulder, dried prunes, apricots and raisins, is rumored to guarantee happiness. The numerous fruits present are regarded as tasty symbols of gentleness and benevolence, and thus "Marka Hloula" has become the national popular dish at weddings. Since Tunis is pampered by miles of coast and an unpolluted sea, the Tunisians have mastered the art of serving a splendid seafood cuisine. Red mullet, grouper, sea bass and bream are grilled, baked and stuffed; laced with olive oil or tomato-based sauces, these food delicacies are often enriched with cumin, saffron and paprika. Given that no master table would be complete without some sugary treats, the sweet loving Tunisians have created tastebud-tantalizing desserts of their own. Nuts, especially almonds, pistachios and hazelnuts are forever present in most desserts with “Jaouia” and “Touagin” as most royal and sophisticated of all desserts. “Jaouia” is a pastry made entirely of ground nuts (walnuts, hazelnuts, almonds, pistachio and pine nuts) soaked in vanilla with lemon sugar syrup, while “Touagin” are almondbased petit fours. The final touch to both sweet treats is ground pistachios, popular as decoration in many Tunisian desserts.

C h e f ' s Co r n e r

Resembling all Mediterranean cuisines, Tunisian cuisine is rich in vegetables, an assortment of which is present in the Tunisian national dish Couscous. Couscous' main ingredient is semolina, which is steamed together with meat or fish, and vegetables, in a double-boiler called “Couscoussière” in French or "Kiska" in Arabic. The bottom part is occupied by the protein and the vegetables, while the upper part of the boiler holds the semolina. The base of the upper layer has small holes, which permit the fumes from the lower layer to rise and flavor the grains above. Every region of Tunisia has its own wide range of couscous dishes; Monastir, a fishing port in Tunis, makes couscous abundant with fish from its waters; while inland couscous features meat as its star piece. “Mesfouf” a couscous sweetened with liquid honey, dates and cinnamon, is also prepared, a similar version known as “Couscousi” served as a dessert in Egyptian households.

Another popular Tunisian dish is the Tagine. It is nothing like the Moroccan and Egyptian dish of the same name, which represents a meat and vegetable stew slow-cooked in a terracotta pot; the Tunisian Tagine is rather reminiscent of the French quiche, a tart-like creation made from beaten eggs and cheese, with a juicy meat and vegetable filling.

So by the look of this very vibrant, flavorsome and healthy cuisine, Tunisians are undoubtedly a colorful nation peppered with life, love and sunshine!

January - February 2010

Recipes

B ey ’s Tagin e Serves 4

Ingredients 1kg 9 150g 150g 100g 1tbsp

Basic Filling

250g 100ml 1 3 1 pinch (large) Salt and pepper

Ta ko u a w i t h O ra n g e - Fl owe r Water

Spinach Eggs Ricotta cheese Swiss cheese, grated Parsley, chopped Olive oil

Serves 4

Ingredients

Ground lamb Olive oil Onion, chopped Garlic cloves, crushed Ground coriander

Method of Preparation

Sesame seeds Oranges Orange-flower water Confectioner's sugar Confectioners’ sugar for shaping the Takoua balls Mint leaves for garnish

Method of Preparation

Arrange the sesame seeds over the work area and sort them with your hands to remove impurities. Rinse in water and drain. Allow them to dry for approximately 10 minutes. Brown the sesame seeds in a frying pan, while stirring with a wooden spatula. Squeeze 2 of the oranges and set the juice aside for the decoration. Thoroughly peel the remaining orange and remove the segments for the decoration. Put the sesame seeds into the food processor and pour in the orange-flower water. Blend at high speed. Add the confectioner's sugar to the mixture. Blend until a paste is formed. Spread out the paste on a dish and let it stand for a few moments. Pour some confectioner's sugar over the work area and roll up the sesame paste with your hands to make balls (Takoua). Arrange the mint leaves on the plates and place the “takoua” on top. Pour a little orange juice onto the plate and decorate with the reserved orange segments.

C h e f ' s Co r n e r

Prepare the basic filling by gently frying the ground lamb in the olive oil. Add the chopped onion and the crushed garlic, and season with salt and pepper. Add the coriander and mix well. Set aside and allow to cool. Blanch the spinach in boiling water for approximately 3 minutes then drain. Shape the spinach into small bundles and chop up. Separate the basic filling into three equal parts. Prepare spinach filling by mixing it with 3 of the eggs and one part of the basic filling. Prepare the cheese filling by mixing the ricotta and grated Swiss cheese with 3 more eggs and the second batch of the basic filling. Prepare the third filling by mixing the chopped parsley with the remaining 3 eggs and the rest of the basic filling. Grease a baking dish with 1 tablespoon of olive oil and spread spinach filling over it. Bake in the oven at 180°C for 5 minutes. Spread the cheese filling over it. Bake again for 5 minutes. Top with parsley filling and then bake again for 5 minutes. Cool, and turn out. Cut into diamond shapes.

500g 3 100ml 100g As needed As needed

Note: Add a little unsalted butter in the mixture for even more melt-in-the-mouth feeling.

January - February 2010

Recipes

Stuffed B as s w i t h Al m o n d s a n d G olden R ai s i n s Serves 4

Ingredients Stuffed Fish 300g 400g 200g 2 50ml 1 pinch 500g 2g 150g 30g 4 Salt and pepper Court-bouillon 1 1 1 or 2 2 or 3 1 1 1 pinch 50ml

Rice Shrimps, pink medium sized Golden raisins Onions, chopped Olive oil Ground cumin Parsley, finely chopped Saffron strands Almonds, shelled Garlic, crushed Bass, whole approx 400g each

Carrot Onion Cloves Sprigs parsley Celery stick Bay leaf Saffron Olive oil

Method of Preparation Stuffing Put the rice on the boil for 20 minutes. Drain. Reserve one or two whole shrimps for garnish, and cut the remaining shrimps lengthwise and then into small cubes. Rehydrate the golden raisins in a small bowl of lukewarm water. Sweat the chopped onions in a frying pan with the olive oil. Season with salt and pepper, and sprinkle with cumin. Add the chopped parsley and pieces of shrimp. Mix together, and then stir in the cooked rice and saffron. Add the almonds, golden raisins, and crushed garlic and simmer while stirring continuously. Transfer the stuffing to a terrine. Fish Split each fish along its back. Pass the knife under the backbone to prize it loose, cut the bone with scissors at the lever of the head and at the end of the tail, and remove the bones (keeping the head and the tail on). Reserve the bones for the court-bouillon. Open up each fish, and fill the inside with stuffing. Arrange each fish on a sheet of tinfoil. Gently fold up the edges.

January - February 2010

C h e f ' s Co r n e r

Court-bouillon Pierce the onion with cloves. Sweat the carrot, onion, parsley, celery, bay leaf, and saffron in 50ml oil. Add the bones of the bass. Brown, add water, bring to the boil, and reduce the mixture by half. Add more water, reduce for 30 minutes more, then filter and pour into an oven dish. Place the fish in its foil in the oven dish. Bake in the oven at 180째C for 10 minutes. Arrange the fish in the center of the dish, surrounded by reduced sauce and garnished with shrimp.

ECA Bookstore

Cake Decorating

Cakes and Cake Decorating Angela Nilsen and Sarah Maxwell Published by Lorenz Books LE 195 A classic reference book for every kitchen, this book provides Professional Cake Decorating

a perfect foundation course in cake decorating techniques. From

Toba Garrett

how to bake the perfect basic cake and prepare all the icings,

Published by Wiley

frostings and coverings you will need; to techniques for working

LE 425

with every decorating medium you can think of, this book will ensure success every time. In addition, project sections on classic

Cake decorating is an art with specific skills that must be

cakes, special occasion cakes, novelty cakes and children's party cakes furnish professional examples that will provide both

Cake Decorating is the first guidebook, reference and at-your-

inspiration and opportunities to practice, develop and refine

fingertips resource for the special methods and techniques

your decorating skills. The introduction of the book provides

that are unique to cake decorating. Using more than 200 step-

standard instructions and techniques on covering cakes of all

by-step and finished color photographs, in addition to 125

types, followed by professional tips and guidance on piping,

illustrations, this highly visual book covers a wealth of techniques

crimping, embossing, frills, plaques, coloring, cut-outs, modeling,

for cake borders, piped flowers, cake writing and piping, royal

marbling, plaiting and weaving, stenciling, freehand work and

icing designs, marzipan fruits and figurines, rolled icing, floral

making flowers, fruits and leaves. Cakes and Cake Decorating is

patterns, petit fours, gumpaste floral art and design and much

both a guide to the most popular contemporary cake decorating

more. Thorough coverage also includes such foundation skills as

approaches and styles, and a solid traditional reference manual

making shells, rosettes, reverse shells, zigzags, fleurs-de-lis, ropes,

and sourcebook for decorators at all levels of experience and

garlands, scrolls, rosebuds and other confectionery designs.

expertise.

January - February 2010

C h e f ' s Co r n e r

studied and practiced before they can be mastered. Professional

ECA Bookstore

Australia Inc. In addition to some basic instructions and tips on cake decorating techniques, the book provides more than 50 creative ideas that will delight children such as the Wicked Wizard's Hat and the Jungle Fever cake. The book has been reprinted by popular demand.

The Complete Step-by-Step Guide to Cake Decorating Carol Deacon Published by Silverdale Books LE 80 This book provides step-by-step instructions for 40 delightful cake creations made using buttercream, sugarpaste, chocolate and royal icing. It includes all the basic information on equipment, cake recipes, baking tips, storing, cutting and freezing that you need to get started. Written by an experienced cake decorator and demonstrator, The Complete Step-by-Step Guide to Cake Decorating is the perfect book for beginners and Cakes & Cake Decorating, Step-by-Step

more experienced cake decorators alike.

Angela Milsen, Sarah Maxwell and Janice Murfitt Published by Hermes House LE 150 In one comprehensive volume, this book contains everything you need to be able to create the cakes you've always dreamed of. With 1,500 full-color photographs to guide you, every imaginable cake-decorating technique is brought to life. All the essential equipment required to create fantasy cakes is described, followed by comprehensive, step-by-step instructions for beautiful decorating effects using marzipan, chocolate, sugarpaste, icings and frostings. Classic cake recipes enable you to create the perfect base for your creations, choose from a quick-mix sponge cake, a rich fruit cake, the ever-popular Swiss roll, or any of the other traditional cake-base recipes. Once you have mastered the basics, this book offers a selection of over 200 irresistible cake recipes. The collection includes all-time favorites such a black forest cake and angel food cake, and a wide range of

The Australian Women's Weekly

novelty and children's cakes.

C h e f ' s Co r n e r

Kids’ Birthday Cakes Published by ACP Books LE 75

All books are available or possible to order at the ECA. Prices are subject to change due to changes in exchange rates.

This book, specialized in kids’ birthday cakes, is the winner

There is a 5% discount on books to ECA-members. Special book

of the “Best Soft-cover Recipe Book” at the Vittoria Australian

ordering service is available upon request. Please call:

Food Media Awards 2003, an initiative of the Food Media Club

376 22 116 / 7 / 8, or email: egyptchefs@link.net

January - February 2010

Quiz

Here's your chance to win LE 250! All ECA members are eligible to win an ECA voucher worth LE 250 towards the purchase of any ECA merchandise, and all non-members have a chance to win a one-year ECA Membership. Simply send in the correct answers to the questions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECA Member Mileage Points, your way to a free membership renewal. Fax your answers before Sunday, 14 February, 2010 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz online by visiting the ECA website at www.egyptchefs.com Name:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Company:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tel/Fax:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Circle the correct answer 1) “Harisa” is a: ❏ Hot red pepper sauce ❏ Sweet dessert ❏ Moroccan soup 2) The main ingredient of “Couscous” is: ❏ Buckwheat ❏ Semolina ❏ Red beans 3) What is the name of the first female chef to win three Michelin stars in France in more then 50 years? ❏ Clare Smith ❏ Sophie Pic ❏ Indira Ghandi

✁

6) How many gold medals were awarded during HACE'09? ❏0 ❏2 ❏4 7) The Tunisian Tagine is similar to a: ❏ Slow cooked stew ❏ Soup ❏ Quiche 8) Which company sponsored the Female Chef of the Year held at Hace'09? ❏ EEIOHE V. Fayez Guindi / Vitamix ❏ Unilever Foodsolutions ❏ AM Foods

4) What does a Jaconet contain? ❏ Almond powder ❏ Hazelnut powder ❏ Vanilla powder

9) What does Hazelnut Crème Brûlée contain? ❏ Hazelnut oil ❏ Hazelnut Berlina ❏ Whole hazelnuts

5) “Touagin” is a: ❏ Sponge cake ❏ Custard ❏ Petit-Four

10) In which country will the Unilever Chef of the Year Finals 2010 take place? ❏ Chile ❏ United Arab Emirates ❏ South Africa

The right answers to the Chef’s Corner quiz of issue No. 57 are: What are Gordon Ramsay's most popular foods to cook with? ✔ Fish & shellfish When I make a risotto, I add the stock: ✔ Gradually and stir constantly Which region in Egypt is most suitable to cultivate vines? ✔ Delta

C h e f ' s Co r n e r

Which energy source produces the highest number of calories? ✔ Fat Which part of the egg contains the highest amount of cholesterol? ✔ Egg yolks Which oil is better to use in cooking for health purposes? ✔ Canola or olive oil What is the most popular starch product with the Vietnamese? ✔ Noodles Nuoc Cham is a famous Vietnamese: ✔ Fish sauce Pho (fuh) is a Vietnamese soup made with: ✔ Beef stock Shiitake is a: ✔ Mushroom

Congratulations to the lucky winner of issue 57 quiz:

Adel Farouk Matarid

Sous Chef Pastry Seasons Resort & Country Club

January - February 2010

News

Appointments and Promotions

C H E F S' news

Senior chef member, Samir Abdel Azim, Area Executive Chef of Iberotel Hotels Red Sea region, has recently been promoted to Regional Kitchen Director of Iberotel Hotels & Resorts Red Sea region, Luxor and North Coast. The ECA wishes to congratulate Chef Samir, its longtime loyal member. Chef member, Mohamed Yousry Labib, working at Albatros Palace Resort in Hurghada, has been promoted from Chef de Partie / Artist to Junior Sous Chef. The ECA wishes to congratulate him on his promotion and keep up the good work! Senior chef member, Tarek Mohamed Fahmy, working at Egypt Bakery Stores, a valuable Gold Sponsor company of the Association, has recently been promoted from Executive Baker Chef to Technical Demonstrator for the company. The ECA congratulates him on his promotion and wishes him all the best with the added on responsibilities in his new position. Senior chef member, Erian Mortada Rezk Allah, previously working as Executive Sous Chef at Semiramis III Floating Boat, stopped cruising the Nile river and started working in the same position at Caribbean World Resorts. The ECA wishes him all the best in his new work location. Senior chef member, Ahmed Abdel Salam Younes, previously working at Kempinski Soma Bay Resort as Executive Pastry Chef, has left Egypt and started working at the Al Mahary Radisson Blu Hotel in Tripoli in the same position. The ECA wishes him all the best in settling in Libya to start his new job.

Chef member, Mohamed Aziz Sabry Rabeh, previously working in grade 5 at Saudeya Catering in Jeddah, has moved back to Egypt and started working as Assistant Kitchen Manager at Royal Viking Restaurant. The ECA welcomes him back, and also congratulates Chef Mohamed on his recent marriage.

Senior chef member, Ibrahim Mohamed Mohamed Ghoush, previously working as Area Bakery Chef at Diven Worx Company in Cairo, has moved to Marsa Alam where he started working as Executive Baker Chef at the Brayka Bay Resort. The ECA wishes to congratulate him on his appointment. Chef member, Hamdy Abdel Hamid Mohamed, working at the Brayka Bay Resort in Marsa Alam, has recently been promoted from Junior Sous Chef to Sous Chef. The ECA congratulates him on his promotion and wishes him all the best in his new position. Chef member, Hesham Fathy Amin, previously working in El Gouna at the Panorama Bungalows Resort as Sous Chef Garde Manger, has moved and started working at the Mรถvenpick El Gouna in the same position. The ECA wishes him all the best in his new work location. Junior chef member, Ali Ibrahim Ali Abul Ali, working at the Jaz Belvedere in Sharm El Sheikh, has recently been promoted from 3rd Commis to 2nd Commis. The ECA congratulates him and wishes him all the best in his chef's career. Chef member, Ahmed Mohamed Taha, previously working as 1st Commis at the Atlantis Palms El Tomera in the United Arab Emirates, has moved within the Emirates and started working as Demi Chef de Partie at the Southern Sun Hotel. The ECA congratulates him on his promotion and wishes him all the best in his new work location. Junior chef member, Adel Ahmed Mohamed, previously working as 1st Commis Pastry at Stella di Mare Ain Sukhna, has moved to Marsa Alam where he started working as Chef de Partie at the Gorgonia Beach Hotel. The ECA wishes to congratulate him on his new appointment.

C h e f ' s Co r n e r

Junior chef member, Said Mahmoud Ibrahim, previously working as 1st Commis at Stella di Mare Resort Ain Sukhna, has moved closer to town and started working as Demi Chef de Partie at Seasons Resort & Country Club. The ECA wishes to congratulate him on his promotion and wishes him all the best in his new work location.

Two chef members working at Grand Azur LTI Resort Tropicana in Sharm El Sheikh have recently been promoted; Abdel Latif Abdel Azim has been promoted from Senior Chef de Partie to Junior Sous Chef; and Mohamed Mohamed Ibrahim from Chef de Partie to Senior Chef de Partie. The ECA wishes to congratulate them both on their promotion and keep up the good work!

Senior chef member, Ibrahim El Taher, previously working in the Seychelles, has returned to Egypt and started working at the InterContinental Soma Bay Resort, where he got promoted from Executive Sous Chef to Assistant Executive Chef. The ECA congratulates him on his promotion and wishes him all the best with his new added on responsibilities.

January - February 2010

News

the hospitality industry will definitely have a positive effect on the performance of the Hilton Hotels in Egypt and a valuable contribution to the overall hospitality industry,” commented Haitham Nassar. The ECA wishes to congratulate Mahmoud Mokhtar on his promotion.

C H E F S'

Jean Martin Fleisch, General Manager of Holiday Inn Cairo Citystars, recently announced the appointment of James Whitesmith as the Executive Chef at Holiday Inn Cairo Citystars. Chef James brings with him over 14 years of experience in the hospitality and culinary industry. He has worked in many international hotel chains in Scotland and the United Arab Emirates. In his new capacity, Chef James will be in charge of all the kitchen operations for Holiday Inn Cairo Citystars. The ECA wishes to welcome Chef James and wishes him all the best with settling in Cairo . Associated member, Gamal Abdo Mater, General Manager of Viking Restaurant, has started his studies for a higher diploma level in Hotel Management at Helwan University. The ECA wishes him all the best in his career in hotel management.

Josef Kuffer, Senior Vice President of the Mövenpick Hotels & Resorts Africa, announced the appointment of Aladin Bustani as the new general manager of the Mövenpick Resort Aswan. Being half Egyptian and half Italian and being a Business Administration graduate from Webster University in Geneva with also a MBA degree in marketing from Cavendish Belford College in London, Bustani has invested extensive years working in the hospitality industry in several different countries across Europe, the Middle East and Africa. The ECA wishes to welcome Aladin Bustani and to congratulate him on his appointment.

ECA Family News The ECA wishes to congratulate the following members on the birth of their baby girls: Montasser Abdel Gelil Bahsa, Executive Chef at Club of El Nasr Co. for Oil Suez, on the birth of Laila; Hesham Rabia, Executive Chef Unilever Foodsolutions Egypt – Mashreq, on the birth of Logeen; Mohamed Mokhtar Ibrahim, Chef de Partie Garde Manger at Beach Albatros Hotel in Hurghada, on the birth of Maryam. The ECA wishes all the happy families long lasting health. The ECA wishes to congratulate chef member, Mahmoud Mohamed Abdel Hamid, Chef de Partie at Viking Restaurant, on his recent engagement to Hanan Ibrahim.

Awards

news C h e f ' s Co r n e r

Haitham Nassar, General Manager of Ramses Hilton, organized a special gathering to celebrate the promotion of Mahmoud Mokhtar as new Vice President Operations for Hilton in Egypt. The gathering was attended by Ramses Hilton’s managers. “I believe that Mahmoud Mokhtar’s wide experience in

Mövenpick Taba Going for Gold Mövenpick Resort Taba announced recently that the 434-room resort property has been nominated for the TUI Golden Award for the category of "First Choice 4 Sun" for 2009. Every year TUI carries out

January - February 2010

News

C H E F S' news

Training

a customer satisfaction survey to enable them to monitor customer feedback on all aspects of their holiday, including a detailed appraisal of their holiday accommodation. "This nomination represents a milestone reward in our continuous efforts over the years to provide our guests with personalized and adaptive services to enrich their stay and make their vacation a memorable experience," commented Mehdy Othmany, General Manager of the Resort. The ECA wishes to congratulate the Mövenpick Resort Taba Team on their great achievements.

Mövenpick El Quseir Receives Environment Champion Award The Mövenpick El Quseir has received the TUI Environment Champion Award for the fourth consecutive year. "This award is a special acknowledgement for our holiday resort and it shows that our many efforts on behalf of the environment have born fruit," said Klaus Graesslin, General Manager of the resort. "Through extensive training courses we have made our staff understand the issues of sustainable tourism and they are willingly embracing the standards we are continuously striving to achieve", added Graesslin. The ECA wishes to congratulate the Mövenpick Resort El Quseir Team on their great achievements in sustaining the environment.

The founders and board of trustees include: Aly Abdel Aziz, Chairman of the Holding Company for Tourism, Hotels and Cinema; Fathy Nour, Chairman of Misr Hotels, Nabil Selim, Chairman of The Egyptian General Organization of Tourism and Hotels (Egoth); Kamal Eid, General Manager of Semiramis Hotels Company on behalf of HE Sheikh Abdul Aziz Abdallah Al Sulaiman, Chairman of the Board; Ahmed Balbaa, President of B&G Balbaa Group for Hotels Management.

C h e f ' s Co r n e r

Ramses Hilton Kitchen Team won Team Members of the Year Award “I would like to congratulate Chef Dimitrios Kousonikolas and all the Ramses Hilton Kitchen team for the great achievement by wining the Caterer Middle East Award of the Best Kitchen Team. This award is a reward to all your hard work, professionalism and commitment.” Said Haitham Nassar, Ramses Hilton General Manager during the celebration held especially for all the kitchen team members to celebrate winning the Caterer award. The ECA wishes to congratulate Chef Dimitrios and his kitchen brigade and keep up the good work!

Lausanne Hospitality Education in Egypt Human resources and training development are an essential factor in raising the overall quality of the tourism and hospitality industry, thus reflecting Egypt's economy, prosperity and progress. Under Auspices of HE Dr. Mahmoud Mohi El Din, Minister of Investment and the honorary attendance of HE Mr. Zoheir Garranah, Minister of Tourism, the founders and board of Trustees of the Université Hôtelière d'Egypte signed the academic consultant agreement with Lausanne Hospitality Consulting, a division of Ecole Hôtelière de Lausanne. The first phase of the project will include training of 1,150 hotel employees in Egypt in different levels and specialties, as well as 72 to the level of department heads and executive management positions. The second phase includes the establishment and construction of Université Hôtelière d'Egypte in 6th of October city over 22,990sqm. Degrees to the students will be issued under the supervision and collaboration of Ecole Hôtelière de Lausanne.

Aqua Park Hotel Received Intensive Training Aqua Park Hotel in Sharm El Sheikh attended a 10 days intensive training program on Safety and Vocational Health conducted by the Labor University in Cairo.

January - February 2010

Corporate Members

Sunrise Resort & Cruises Joins ECA as Corporate Member landscape. All this characterizes Sunrise Resorts & Cruises.

The ECA wishes to welcome its new corporate member Sunrise Resorts & Cruises, a hospitality management company in Egypt operating with international quality and environmental standards. The success of the company started in 2003 with three hotels and now Sunrise Resorts & Cruises operates seven resorts and four cruises with two more resorts and two cruises soon to start operation. In addition, since 2007, Sunrise Resorts & Cruises is the hotel management company of Festival Hotels & Resorts; and also since 2008 the hotel management company of Sentido Hotels & Resorts. By the end of 2010, the company will be operating 14 ince its first day of operation, Sunrise Resorts & Cruises’ main target is to provide excellent service, quality control on regular basis with very high standards and environmental protection, all of which has ensured their success as one of the leading hotel operation companies in Egypt. A well balanced international guest mix is guaranteed by very good business relations, mainly with the company Thomas Cook/Neckermann as well as other international partners. Under the slogan «Welcome Home» the resorts and cruises, all of 4 and 5 star category, offer a very high quality and comfort, culinary specialties, various sports activities and a relaxing atmosphere for the guests. Due to this reason, the company is the “quality brand” of Thomas Cook in Egypt. With a cosmopolitan, hospitable and open minded attitude, the company offers personalized service and exquisite culinary cuisine with an ambience blending into the surrounding

Environmental Protection Sunrise Resorts & Cruises is working together with “Green Globe 21”, a well acknowledged environmental certifying organization worldwide, founded in 1993 through the World Travel & Tourism Council based on the Agenda 21 (UN, Rio de Janeiro, 1992). This company conducts annual re-auditing of all certified enterprises. Sunrise Select Garden Beach, the first property of Sunrise Resorts & Cruises, has been certified by “Green Globe 21” in 2004 and has been recertified until 2007. After the successful certification of Sunrise Select Royal Makadi in January 2007, the company's target is to certify all Sunrise Resorts with this international certification to be the first hotel management company in Egypt to have all its operations environmentally certified. The certificate includes for example:  Measures to save energy and water  Waste separation for recycling  Purchase and usage of environment-friendly and dermatological tested cosmetic products  Purchase and storage with packing reduced products.

C h e f ' s Co r n e r

hotels & resorts and nine cruises.

The company's philosophy is based on three main pillars: Quality Standards Sunrise Resorts & Cruises operates a quality department for all their resorts and cruises. Additional to the regular guest comments, these departments are conducting a monthly control including guest interviews, mystery-guest visits and comments of the Thomas Cook travelers. In addition, the company also conducts regular employee trainings and complaint management training to guarantee a constant high standard. Hygiene Control Sunrise Resorts & Cruises is working together with “Cristal International”, an international company based in England. This company is checking the resorts and cruises on monthly basis, which guarantees the guests constant high hygiene standards. The hygiene control includes the following areas:  Temperature measurements of all foods  Bacteriological tests of all foods  Water test of the pools and tap water  Stock keeping and supplier control  Control of all F&B employees on hazardous illness as well as preventive medical check-up (legionnaires' illness and salmonella)

Whether you are interested in a taste of ancient history or you would like to spend relaxing holidays with your family on the beach with Sunrise Resorts & Cruises you will always find the right place to experience a memorable holiday. The ECA is looking forward to a fruitful cooperation with its new corporate member Sunrise Resorts & Cruises.

January - February 2010

ECA New Members

Welcome on board to all our new members ‫مرحبا ً بأعضائنا اجلدد‬ Senior Chef Members

‫أعضاء من قدامى الشيفات‬ Ahmed Mohamed Abul Hassan

Pastry Chef Abul Hassan Bakery Shop Alexandria

Ahmed Mosaad Ahmed

Executive Chef THM Group Company Alexandria

‫أحمد محمد أبو الحسن‬

‫أحمد مسعد أحمد‬

‫شيف حلوانى‬ ‫مخبوزات أبو الحسن اإلسكندرية‬

‫شيف تنفيذى‬ ‫إم جروب اإلسكندرية‬. ‫إتش‬.‫شركة تى‬

Gede Susila Yadnya

Clara Bubenzer

Advisory Chef Gourmet Egypt

Asian Chef Conrad International Cairo

‫كالرا بوبينزير‬

‫ﭼيدى سوسيال يادنيا‬

‫شيف إستشارى‬ ‫جورميه مصر‬

Haggag Mustafa Hassan

Sous Chef Pyramisa Blue Lagoon Resort Hurghada

‫شيف أسيوى‬ ‫فندق كونراد انترناشونال القاهرة‬

Mohamed Abdallah Mohamed Kitchen Manager Rainforest Café

‫حجاج مصطفى حسن‬

‫محمد عبد الله محمد‬

Mohamed Fawzy Ahmed

Executive Chef Charm Life Resort & SPA Al Alamein

‫مدير مطعم‬ ‫رين فوريست كافيه‬

C h e f ' s Co r n e r

‫سو شيف‬ ‫فندق بيراميزا بلو الجون الغردقة‬

Mustafa Gad El Rab Mohamed Executive Pastry Chef

‫محمد فوزى أحمد‬

‫شيف تنفيذى‬ ‫منتجع شرم اليف وسبا العلمين‬

January - February 2010

‫مصطفى جاد الرب محمد‬ ‫شيف تنفيذى حلوانى‬

ECA New Members

Rostom Mahmoud Rostom

Executive Sous Chef El Salamlek San Giovanni Hotel Alexandria

Tamer Gaballah Gomaa Pastry Chef La Pomme Company

‫رستم محمود رستم‬

‫تامر جاب الله جمعة‬

‫سو شيف تنفيذى‬ ‫فندق السالملك سان ﭼيوفانى اإلسكندرية‬

Tarek Mohamed Hassan

Executive Sous Chef Charm Life Resort & SPA Al Alamein

‫شيف حلوانى‬ ‫شركة البوم‬

Yasser Mohamed Omran

Executive Pastry Chef Club of El Nasr Co. for Oil Suez

‫طارق محمد حسن‬

‫ياسر محمد عمران‬

‫سو شيف تنفيذى‬ ‫منتجع شرم اليف وسبا العلمين‬

‫شيف تنفيذى حلوانى‬ ‫شركة نادى النصر للبترول السويس‬

Chef Members

‫أعضاء من الشيفات‬ El Sayed Hanafy Abu El Saud

Adel Abdel Kader A. Aziz

Pastry Chef Dubai for Media U.A.E

Chef de Partie Garde Manger Al Mansouri for Production Services, U.A.E

‫عادل عبد القادر عبد العزيز‬

‫السيد حنفى أبو السعود‬

‫شيف حلوانى‬ ‫دبى لإلعالم اإلمارات‬

‫شيف دى بارتى جارد مانجيه‬ ‫شركة المنصورى لخدمات اإلنتاج اإلمارات‬

Hesham Mohamed Zidan

Hany Omar Mohamed Hafez

Chef de Partie

Senior Chef de Partie Arabian Academy for Science & Technology, Alexandria

‫هانى عمر محمد حافظ‬

‫هشام محمد زيدان‬

‫شيف دى بارتى‬

‫سنيور شيف دى بارتى‬ ‫األكاديمية العربية للعلوم و التكنولوجيا اإلسكندرية‬

Mohamed Ali Shahin

Holger Jackisch

Executive Chef Kempinski Hotel Cairo

Sushi Chef

‫هولجر ﭼاكيش‬

‫محمد على شاهين‬

‫شيف تنفيذى‬ ‫فندق كمبنيسكى القاهرة‬

Tarek Mohamed Ragaei

C h e f ' s Co r n e r

Sameh Mohamed Abu Bakr

Chef de Partie Ghazala Regency Resort Al Alamein

‫سوشى شيف‬

Pastry Chef Kahramana Hotel Sharm El Sheikh

‫سامح محمد أبو بكر‬

‫شيف دى بارتى‬ ‫منتجع غزالة ريجينسى العلمين‬

January - February 2010

‫طارق محمد رجائى‬

‫شيف حلوانى‬ ‫فنقد كهرمانه شرم الشيخ‬

ECA New Members

Junior Chef Members

‫أعضاء من شباب الشيفات‬ Adel Mustafa A. Aziz

Abdel Halim Mohamed Hosni

1st Commis Cairo Marriott Hotel

2nd Commis JW Marriott Hotel Mirage City

‫عبد الحليم محمد حسنى‬

‫عادل مصطفى عبد العزيز‬

‫طباخ أول‬ ‫فندق ماريوت القاهرة‬

‫طباخ ثانى‬ ‫فندق ﭼى دبليو ماريوت ميراﭺ سيتى‬

Ahmed Mahmoud Ahmed

Ahmed Ibrahim Ali Ali

Trainee Hana Food Company

Student High Institute for Tourism & Hotels (Egoth)

‫أحمد إبراهيم على على‬

‫أحمد محمود أحمد‬

‫شيف تحت التدريب‬ ‫شركة هنا فوود‬

Hany A. Meguid Ibrahim

Student High Institute of Tourism & Hotels & Computer

‫طالب‬ )‫المعهد العالى للسياحة والفنادق (إيجوث‬

Hend Sayed Ghannam Chef Hend Made Food

‫هانى عبد المجيد إبراهيم‬

‫هند سيد غنام‬

‫طالب‬ ‫المعهد العالى للسياحة و الفنادق و الكمبيوتر‬

Ibrahim Gehady Ibrahim

Commis Pastry Hassan El Masry for Cake & Pastries Cairo

‫شيف‬ ‫هند ميد فوود‬

Islam Barbary Lotfy

1st Commis Fairmont Nile City Hotel

‫إبراهيم جهادى إبراهيم‬

‫إسالم بربرى لطفى‬

‫طباخ حلوانى‬ ‫حسن المصرى للكيك و الحلويات القاهرة‬

Mohamed Abdel Wahab Mahmoud

2nd Commis JW Marriott Hotel Mirage City

‫طباخ أول‬ ‫فندق فيرمونت نايل سيتى‬

Othman Wahid Othman El Sayed

2nd Commis Hilton Hurghada Long Beach Resort

‫محمد عبد الوهاب محمود‬

‫عثمان وحيد عثمان السيد‬

‫طباخ ثانى‬ ‫فندق ﭼى دبليو ماريوت ميراﭺ سيتى‬

‫طباخ ثانى‬ ‫منتجع هيلتون لونج بيتش الغردقة‬

Wael Amin Badr

Salem Mohamed Salem

Commis Pastry Jenwaz Pastry Shop Alexandria

‫سالم محمد سالم‬

‫طباخ حلوانى‬ ‫حلوانى ﭼنواز اإلسكندرية‬

January - February 2010

C h e f ' s Co r n e r

2nd Commis Lagoon Resort Alexandria

‫وائل أمين بدر‬

‫طباخ ثانى‬ ‫منتجع الجون إسكندرية‬

ECA New Members

Associated Members

‫أعضاء مساهمين‬ Ahiki Antoniou

Al Sherif Hassan Yakout

Owner The Egyptian Company for Textiles

Owner & Manager Patisserie & Delices Alexandria

‫الشريف حسن ياقوت‬

‫أهيكى أنتونيو‬

‫مالك‬ ‫الشركة المصرية للمنسوجات‬

‫مالك ومدير‬ ‫باتيسيرى ودليسيس اإلسكندرية‬

Essam Gasim Mohamed

Dalia Adel El Kady

Deputy Manager

General Manager El Kassem International Co. for Services Sudan

‫داليا عادل القاضى‬

‫عصام جاسم محمد‬

‫نائب المدير‬

‫المدير العام‬ ‫شركة القاسم العالمية إلدارة الخدمات السودان‬

Hesham Wahba

Ginter Hans-Peter

General Manager Little Swiss

Owner Balcona Café & Restaurant

‫ﭼنتر هانز بيتر‬

‫هشام وهبه‬

‫المدير العام‬ ‫ليتل سيويس‬

Mohamed El Sayed Mohamed Ismail

Food & Beverage Manager Louran Hospital Alexandria

‫مالك‬ ‫مطعم و كافيه بالكونه‬

Mohamed Hassan Mohamed

Bakery Manager Fino Bakery & Pastry Shop Alexandria

‫محمد السيد محمد إسماعيل‬

‫محمد حسن محمد‬

‫مدير أغذية و مشروبات‬ ‫مستشفى لوران اإلسكندرية‬

‫مدير المخبز‬ ‫مخابز و حلوانى فينو اإلسكندرية‬

Rainer Meurer

Mustafa Hegazy

General Manager Swissal Company

Corporate Director of Food & Beverage Jaz Hotels,Resorts & Cruises

‫مصطفى حجازى‬ ‫مدير عام‬ ‫شركة سويسال‬

‫رينر مورر‬

‫مدير األغذية و المشروبات‬ ‫فنادق و منتجعات و مراكب ﭼاز‬

Walaa Ibrahim El Saadany

C h e f ' s Co r n e r

Pharmacist

‫والء إبراهيم السعدنى‬ ‫دكتور صيدلى‬

January - February 2010

Calendar

Mark Your Calendar January’10

of Sapore. For more information contact Mr. Ahmed Adel on 24558482 or 22566024 or 0104823689

SIGEP, the 31st International Exhibition of Artisan IceCream, Pastry, Confectionery and Bakery Production, will take place from 23 to 27 January in Italy. Several competitions such as The Gelato Served, Delicious & Famous and SIGEP Bread Cup will be held in conjunction with the trade fair. For more information contact the organizers Rimini Fiera on 0039 0541 744111 or fax 0039 0541 744772 or email Roberta Masini at r.masini@riminifiera.it or visit www.riminifiera.it The 34th WACS Congress will be hosted by the Chilean Gastronomy Association (ACHIGA) and will be held in Santiago, Chile from the 24 to 28 January 2010. During the 80 years of WACS history, Latin America has never hosted a Congress. This will be the first time and Chile will have the pleasure of showing a new world for most of the chefs. The WACS (World Association of Chefs Societies) biennial congress brings together more than 1,000 of the world leading culinary professionals. At the WACS Congress, juniors have a chance to compete in the Hans Bueschkens Junior Chefs Challenge or partake in the Dr. Bill Gallagher Junior Chef's Forum. Also taking place at the congress, will be the finals of the WACS Global Chefs Challenge and a roundtable discussion about Women in WACS. Further, many workshops and seminars will be taking place. For more information or a full program visit www.wacs2010.com

February ‘10

Gulfood 2010, the 15th Gulf Food, Hotel and Equipment Exhibition and Salon Culinaire will be held from 21 to 24 February at the Dubai International Convention and Exhibition Centre. In conjunction with Gulfood the Emirates Salon Culinaire'10 will be held, a four days culinary extravaganza of seminars, competitions and cooking demonstrations. For more information on gulfood visit www.gulfood.com and for more information on the Emirates Salon Culinaire email theguild@emirates.net.ae Chef Markus Iten, President of the Egyptian Chefs Association will be one of the International guest jury members at the Emirates Salon Culinaire'10.

March'10 The 8th Istanbul International Gastronomy Festival will be held between 18 and 21 March in Turkey. After the tremendous success of the previous editions of the event, the organizers "All Cooks Federation of Turkey" are confident that this year will bring a lot of enthusiastic competitors from and beyond WACS organizations. In the past, the festival witnessed some 26 countries participating, thus promoting Turkey and its cuisine to the rest of the world. This year, the competitions will be open for two categories: Senior and Junior Chefs, who will compete in three different sections: Practical, Display and Team competitions. For more information please visit www.istanbulgastronomyfestival.com. For registration and further inquires you may contact "All Cooks Federation of Turkey” on 00 90 212 272 46 40 or fax 00 90 212 272 46 41 or email festival@tumaf.org.tr

January - February 2010

C h e f ' s Co r n e r

The Sapore will be held from 21 to 24 February at Rimini in Italy, where six food and beverage expos will take place simultaneously under one roof including: MIA, the 40th edition of the MIA exhibition is dedicated to the eating out food trade; Frigus is specialized in frozen foods and refrigeration equipment; MSE is the only business to business expo event in the Mediterranean area which features the entire seafood chain; Oro Giallois the section of the fair dedicated to virgin olive oil; Pianeta Birra Beverage is the exhibition for beverages, snacks, furnishing and fittings for pubs and pizza parlours; Divino Lounge is the section dedicated to wine, spumante, champagne, glasses and accessories for wine. Onemedit Egypt is organizing a delegation of Egypt interested in visiting the 2010 edition

Intersicop, the International Bakery, Confectionery and Related Industries Exhibition will be celebrating its ninth edition from 20 to 24 February in Madrid. The last edition held in 2007 saw 348 exhibitors occupying an exhibition space of 26,000 m2 and welcomed in total more than 38,000 trade visitors. Intersicop once again will carry out extensive programs with the collaboration of the associations of the sector. For more information visit www.intersicop-madrid-ifema.es

Calendar

September'10

April'10 HORECA 2010, featuring the Levant Trade Show for the Hospitality and Foodservice Industries, and the International Food & Drink Exhibition, will be held from 27 to 30 April in Lebanon. New pavilions this year will include the Wine and Drinks Pavilion, which will showcase wine, alcoholic and non alcoholic beverages and the Coffee and Tea Pavilion, which will display coffee and tea producers and importers. Further the hospitality show will stage the Hospitality Salon Culinaire, Lebanese Bartenders Contest, Table Setting Contest and Hospitality Annual Forum. For more information contact Joumana DammousSalamé, managing director Hospitality Services on 00961 1480081, fax 00961 1482876 or email info@hospitalityservices.com.lb or visit www.hospitalityservices.com.lb

May’10 Host Sharm Salon Culinaire’10 in conjunction with the Host Sharm exhibition for the hotel and catering industry will be held from 10 till 13 May at the Savoy Hotel in Sharm El Sheikh. Host Sharm is a hospitality and catering trade fair targeting the fast-growing hotel and tourism sector in Sharm El Sheikh. The exhibition is organized by the Egyptian Group for Marketing (EGM), well-known for their successful organization of the annual Hace exhibition in Cairo. The ECA will organize the Host Sharm Salon Culinaire, as well as live cooking competitions in conjunction with the exhibition. For more information on Host Sharm exhibition contact EGM on 0020 2 22635215 / 22619160 or email info@hace.com.eg for more information on competition rules or lectures email egyptchefs@egyptchefs.com or visit www.egyptchefs.com or call ECA on 0020 2 37622116 / 7 / 8.

June’10

October’10 HACE'10, the 30th International Hotel Supplies & Catering Equipment exhibition, will take place from 24 to 27 October at the Cairo International Convention Center. In addition to the annual live cooking competitions such as fruit and vegetable carving, Asian cuisine, pasta dishes and mystery baskets contests the Egyptian Chefs Association will once again organize a Female Chef of the Year contest. The Culinary Ambassadors of Egypt will also show their talents, just before their departure scheduled the following month to compete at the Culinary World Cup in Luxembourg. For more information on the exhibition, contact the Egyptian Group for Marketing (EGM) on 0020 2 2635215 / 2619160 or email info@hace.com.eg For more information on the culinary shows and competitions contact the ECA on 0020 2 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com

November'10 Expogast 2010, the Culinary World Cup, "Salon de la Gastronomie, de l'Art Culinaire et de la Pâtisserie", organized by the Vatel-Club Luxembourg, will take place from 20 to 24 November in Luxembourg. The Culinary World Cup for chefs is, after the IKA Culinary Olympics, one of the largest and most prestigious international competitions. Many youth, military and national teams will compete for medals and the prestigious World Cup title in Luxembourg. Egypt plans to participate with a National Team and individual competitors. For more information visit www.vatel-club.lu

January - February 2010

C h e f ' s Co r n e r

The 13th National Salon Culinaire, organized by the Egyptian Chefs Association (ECA), is scheduled to take place in June (date and location will be disclosed by ECA as soon as finalized). More than one hundred Chefs representing catering and hospitality establishments throughout Egypt will compete in 14 different culinary categories for the honor of bronze, silver and gold medals. Various teams of different hotels will compete for the ECA Culinary Trophy 2010. Further special awards will be given to the highest individual scores as well as chefs under the age of 25 with the highest score. For more information on competition categories and rules visit www.egyptchefs.com

InterMopro/Cool/Meat will take place from 12 to 15 September 2010 in Dusseldorf, Germany. The three international trade exhibitions InterMopro (dairy produce), InterCool (frozen products, ice cream, technology) and InterMeat (meat and sausages) will be held under the slogan "Tomorrow's Fresh World!" The common motto of this trio of freshness in 2010 will be Sustainability and Corporate Social Responsibility (CSR), explains Wilhelm Niedergoker, Managing Director of Messe Dusseldorf. "As consumer awareness of the social and ecological consequences of economic actions grows, so will the need for providers to develop and communicate serious interest in the well-being of employees, customers, suppliers as well as of the environment as a whole"; adds Niedergoker. All in all, over 950 exhibitors from 30 countries are expected. For more information visit www.intermopro.de ; www.intercool.de and www.intermeat.de

Thank You

Thank You To All Corporate ECA Sponsors

‫شكر خاص لرعاة جمعية الطهاة‬ ‫املصريني‬

Diamond Sponsors

‫الرعاة الماسيون‬

Al Watania Poultry Basco Engineering & Trading Contrade Center Dreem Company EgyBev / Egyptian International Beverage Company Farm Frites Heinz Milkana Nestle Juhayna Red Sea World Unilever Foodsolutions Uinted Registors of Systems Ltd. Wadi Food Industries Co.

‫دواجن الوطنية‬ ‫باسكو للهندسة والتجارة‬ ‫شركة كونتريد سنتر‬ )‫شركة دريم (شركة مساهمة مصرية‬ ‫ الشركة المصرية الدولية للمشروبات‬/ ‫أيچى بيڤ‬ ‫فارم فريتس‬ ‫هاينز‬ ‫چهينة‬ ‫ميلكانا‬ ‫نستله‬ ‫رد سى وورلد‬ ‫يونيليڤر فوود سيلوشنز‬ ‫شركة أنظمة التسجيل المتحدة‬ )‫شركة الوادى للصناعات الغذائية (وادى فوود‬

Gold Sponsors

‫الرعاة الذهبيون‬

Egypt Bakery Stores Egyptian Eng. & Ind. Office for Hotel Equipment Egyptian Company for Food Industries and Cooling El Ansary for Trading & Construction EPEC - Egyptian Pasteurized Egg Products Co. Egyptian Swiss Co. for Food Industries (EgySwiss) Integral Group Ismailia Food Industries Co. - Foodina Royal Suite Co. Soudanco Company US Wheat Associates Watania For Trading & Distributing Well Food Crown

‫مصر لمستلزمات المخابز‬ )‫المكتب الهندسى الصناعى المصرى لمعدات الفنادق (إلڤيرا فايز جندى‬ ‫الشركة المصرية للصناعات الغذائية والتبريد‬ ‫األنصارى للتجارة والمقاوالت‬ ‫الشركة المصرية لمنتجات البيض المبستر‬ ‫ إچي سويس‬/ ‫الشركة المصرية السويسرية للصناعات الغذائية‬ ‫إنتجرال جروب‬ ‫ فودينا‬- ‫شركة اإلسماعيلية للصناعات الغذائية‬ ‫شركة رويال سويت‬ ‫شركة سودانكو‬ ‫هيئة القمح األمريكى‬ ‫وطنية للتجارة والتوزيع‬ ‫ويل فوود كراون‬

Thank You To All Corporate ECA Members

‫شكر خاص ألعضاء اجلمعية من‬ ‫املؤسسات‬ ‫مطاعم بواخاو التايالندية‬ ‫فندق كونكورد السالم القاهرة‬ ‫منتجع كورال سي امبريال شرم الشيخ‬ ‫مطعم فايف ستارز‬ ‫منتجع وسبا هيلتون األقصر‬ ‫فنادق ومنتجعات ابروتل وسوليمار مرسى علم‬ ‫مجموعة فنادق انتركونتننتال سيتي ستارز‬ )‫شركة كامل للمخبوزات والمنتجات الغذائية رافيولي (كوكي مان‬ ‫منشأة ماستر للسياحة‬ ‫شركة مونجينيز لألغذية والخدمات المحدودة‬ ‫شركة بالتينيوم للخدمات‬ ‫فندق رمسيس هيلتون‬ ‫فندق سفير القاهرة‬ ‫فندق سفير الزمالك‬ ‫شركة سانو للمطاعم واإلمدادات الغذائية‬ ‫منتجع سيزنس كانتري كلوب‬ ‫شركة سيفين بي إس إس مصر‬ ‫فندق سميراميس انتركونتننتال‬ ‫فندق شبرد القاهرة‬ ‫فندق شيراتون القاهرة‬ ‫فنادق عائمة ومنتجعات صن ريز‬

January - February 2010

C h e f ' s Co r n e r

Bua Khao Thai Restaurants Concorde El Salam Hotel Cairo Coral Sea Imperial Resort Sharm El Sheikh Five Stars Restaurant Hilton Luxor Resort and SPA Iberotel and Solymar Hotels and Resorts Marsa Alam InterContinental Hotels Group CityStars Complex Kamel Bakery for Food Products Ravioli (Cookie Man) Master Establishment for Tourism Monginis for Food and Services LTD Platinum Services LTD Ramsis Hilton Hotel Safir Cairo Hotel Safir Suites Zamalek Hotel Sano Restaurants and Food Catering Seasons Resort and Country Club SEAVIN PSS Egypt Semiramis InterContinental Shepheard Hotel Cairo Sheraton Cairo Hotel Sunrise Resorts & Cruises