Chef's Corner Issue 60 English

Culinary Ambassadors

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Contents

Chef’s Corner Issue 60

May - June 2010

Editorial

Markus J. Iten Ahmed El Nahas

Competitions

Egyptian Talents Excel in Turkey Host Sharm Salon Culinaire'10

Feature

Tex-Mex Cuisine, Crossing over all Borders

Recipes

Black & White Chocolate Mousse Cake Sunshine Cake Soup Marsa Matrouh Style

Profile

Bobby Chinn…Pharaoh of the Far East

Chef’s without Borders

WACS Humanitarian Initiative Hana Naasana and the Baking Girls

Training

Quiz ECA Workshop Certifications Chef’s Corner News Welcome ECA Members Calendar

5 7 12 16 17 18

12

19 20 21 23 31 C h e f ' s Co r n e r

Meeting Point

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24 27 34

May - June 2010

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Editorial

Publication of the Egyptian Chefs Association Registration number: 4476 20 Salem Salem Street, Agouza, Giza Telephone / Fax 02 376 22 116 / 7 / 8 E-mail: egyptchefs@egyptchefs.com Website: www.egyptchefs.com

Executive Director Mirjam van IJssel Membership Department Marwa Said Amr Abdel Salam Business Development Ashraf Gamal Anet Gunter Website & Publication Samira Mahmoud Marwa Said Violeta D. Salama Production & Graphic Design Ashraf Shukri / Lunar Graphics Hany Kamal Executive Secretary Amal Bassaly Translation Hussein Sayed Amal Bassaly Culinary Training Centers (Egyptian Tourism Federation) Markus J. Iten Doris Frei

Every day another stepping stone is awaiting us in our daily lives both private and business. The stepping stones for me are the daily classes teaching the future chef’s instructors the skills and theory they need to be ready to teach at the upcoming Culinary Training Centers. They need a great deal of training, attention and motivation to review, and review again the knowledge, and to practice, and practice again the skills which they never had the opportunity so far to learn and obtain in their life as chefs.

It also takes a lot of hard work from their side to comprehend fully and be able to implement the given tasks and knowledge. In the last few weeks we have covered several topics, of which the Cooking Methods is the most crucial one. In the chef’s profession, these 18 methods constitute the foundation of any dish to be prepared. Every recipe includes at least one to several of them. The professionalism required to execute any recipe correctly is part knowledge, but for the larger part skill, which is honed again and again to achieve the perfect outcome, time after time.

Not only have we got 34 topics to cover, but we also have to get it all right for the theoretical and practical examinations. Naturally, all of us are under stress, the demands are high and the results will be the only thing that counts. Practicing and honing one’s skill will make an individual confident and secure to handle and execute any given task in the field of food preparation. And all-out concentration and commitment to learning, study and practice will be rewarded at the final test, which will only be the beginning of the Culinary Life.

We all need to remember that you are only as good as the last dish you presented to the guest. Nothing else is more important than to follow recipes to achieve the everrequested quality standard demanded from the senior management and from your guests. I had a similar experience just a few days ago at Tempo, The Allegria Clubhouse, Forty West, which upon the invitation of SODIC, hosted the most famous chef Gordon Ramsay. The menu was great. Simple, BUT cooked to perfection by Chef Stuart Gillies and Chef Simon Gregor, Gordon’s top chefs of Boxwood Café in London, who came especially to Cairo several days before the function. They worked together with the Allegria team and the chefs-in-training for the Culinary Training Centers, who had been assigned to assist these two top chefs in making the preparations for the 150-guest dinner.

You may think it's a joke, but everything we prepared was accompanied by a recipe, stating exact weights and method of preparation. So when one of the most famous chefs in the world still uses recipes for everything he puts his name to, why are we not as smart as him by simply copying this way of operation? It is the only way to reach quality and consistency. Gordon Ramsay became famous and rich because he is thriving for perfection from the food preparation, dish-up to service. Only the best can and will survive in an increasingly competitive market. It might not be so difficult to get to the top, but then staying there remains a real challenge. What the guest actually consumes is what really counts and that's what will keep you at the top.

C h e f ' s Co r n e r

Cover Photo by: Salah Ibrahim Culinary Ambassadors of Egypt

Dear Colleagues and Friends of the Culinary Profession,

Markus J. Iten President, Egyptian Chefs Association

May - June 2010

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Editorial

Publication of the Egyptian Chefs Association Registration number: 4476 20 Salem Salem Street, Agouza, Giza Telephone / Fax 02 376 22 116 / 7 / 8 E-mail: egyptchefs@egyptchefs.com Website: www.egyptchefs.com

Executive Committee Honorary President Hussein Badran Chairman Ahmed El Nahas President Markus J. Iten Treasurer Hossam El Din Mohamed Training & Competitions Hossam El Din Mohamed Markus J. Iten Tarek Ibrahim Restaurant Relations Yuphadee Sawamiwast Public Relations Juniors Mohamed El Saadawy Representative North Coast Mohamed El Saadany Assistant Representative North Coast Mohamed El Bedwhi Representative Red Sea Coast Samir Abdel Azim

The ECA Team has just returned from Sharm El Sheikh, after completing a successful Host Sharm Salon Culinaire’10. More than 70 chefs of the Sinai region and beyond competed in various culinary arts categories and live cooking competitions to show off their talents. Their efforts did not go unnoticed, and the judges awarded four gold, six silver and 17 bronze medals. The ECA Team was accompanied by the Culinary Ambassadors of Egypt, the pride of the nation, who showed the chefs of the region their culinary exhibits that scored them 13 gold, nine silver and three bronze medals at the recently held Istanbul International Gastronomy Festival. The presence of the Culinary Ambassadors at the Host Sharm exhibition, made this year's show a real platform for culinary exchange of knowledge and skills.

The Host Sharm Salon Culinaire also served as a good practice run for the chefs to get ready for the soon-upcoming National Salon Culinaire’10, which is scheduled to take place at the InterContinental Citystars on June 29, 2010. Not much time to sit back and relax, as we have to get ready for one of our most prestigious events of the year, where we expect to welcome none other than WACS President, Gissur Gudmundsson on his first trip to Egypt to attend an event of the Association. Among other distinguished jury members, Chef Gissur will have the pleasure of seeing the talents of over 160 chefs who will be showing their skills at the national show.

While the ECA is staging event after event the core value of the Association, as an organization aiming to upgrade the standards of the chef’s profession in the country, is taking a leap forward in fulfilling its mission with the launch of its new International Chefs Apprenticeship Program. Great developments are taking place; all orders for the high quality kitchen equipment and utensils needed for the two upcoming state-ofthe-art training kitchen centers have been placed; and ten chefs have already started their intensive training program with Chef Markus Iten on their path to becoming certified chef’s instructors.

Last but not least, the WACS announced recently that it will recognize the Egyptian Chefs Association as the acknowledged international education and certifying body for chefs in Egypt. This recognition will enable the Association to become an independent certifying body under the umbrella and supervision of WACS, in order to establish certification in accordance with international standards for the chef’s profession in the country. The recognition by WACS can be acknowledged as a strong support by the world organization for the ECA’s efforts over the past years in establishing and promoting culinary education for the chefs in Egypt. A milestone forward in the history of the Association, which will provide the stepping stone for all Egyptian chefs on their path to obtaining WACS Global Chefs certification, a culinary passport to a promising international career without borders.

C h e f ' s Co r n e r

Representative Upper Egypt Ibrahim Rashed

Dear Hospitality Wizards,

These wonderful developments will have a significant impact on the chef’s profession and the culinary standards in the country, while making a positive contribution to the quality of the Egyptian tourism industry overall.

Ahmed El Nahas Chairman, Egyptian Chefs Association

May - June 2010

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Competition

Egyptian Chefs Excel in Turkey The Chefs of Egypt stole the show in Turkey by scoring 13 Gold, 9 Silver and 3 Bronze medals at the recently held Istanbul International Gastronomy Festival.

C h e f ' s Co r n e r

T

he Egyptian chef's delegation consisted of 11 Culinary Ambassadors and 2 Team Managers, nominated by the Egyptian Chefs Association to represent their country at the culinary competition held from 18 to 21 March in Istanbul. The chefs selected came from the InterContinental Citystars, Holiday Inn Citystars, Semiramis InterContinental, Grand Hyatt Cairo and Alligria Golf Club operated by Troon Golf.

The event organizers, the All Cooks Federation of Turkey, announced at the official award ceremony on Sunday 21 March that the Egyptian chefs had on average the best results of all countries participating. The organizers also awarded the team managers Chef Hossam El Din Mohamed, Executive Sous Chef of the InterContinental Citystars and Chef Tarek Ibrahim, Senior Consultant for Africa & Middle East for Meat & Livestock Australia with Gold medals for their outstanding work as heads of the delegation.

May - June 2010

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Competition

Three of the 13 Gold medals were proudly scored in the prestigious Chef's Team Grand Prix competition, the Practical Team competition and the Junior Golden Chef of the Year competition.

Egypt's participation was made possible by the kind contributions of the work establishments of the chefs: Allegria Golf Club managed by Troon Golf, Grand Hyatt Cairo, InterContinental Hotel Group Citystars and Semiramis InterContinental, as well as by the support of the Egyptian Tourism Federation, Dreem SAE, and the Egyptian Chefs Association

Egyptian Medal Scores Istanbul International Gastronomy Festival Abdallah Kamel Pastry Chef, InterContinental Citystars (2 Gold with team competitions) Galal Farouk Demi Chef de Partie, InterContinental Citystars Hors D'Oeuvres or Finger Foods A Show Platter Fish Fish dish 1 Gold, 2 Silver Hany Hamed Badr Hamed Sous Chef, Holiday Inn Citystars Restaurant Plates, Main Courses Fish Dish Restaurant Platter, Vegetarian 1 Gold, 1 Silver, 1 Bronze (+ 1 Gold with team competition)

Omar Abdel Moneim Junior Sous Chef, InterContinental Citystars Restaurant Plates, Starters Lamb Dish 1 Silver, 1 Bronze (+ 1 Gold with team competition)

Hassan Alaa El Din Commis Grand Hyatt Cairo Junior Golden Chef of the Year 1 Gold Mohamed Hussein Nosseir Chef de Partie, Grand Hyatt Cairo Restaurant Platter Fish Lamb Dish 1 Gold, 1 Silver

Walid Roushdy Demi Chef de Partie, InterContinental Citystars Hors D'Oeuvres or Finger Foods Restaurant Platter Fish A Show Platter Fish 3 Gold

Mohamed Mahmoud El Sadaawy Chef de Partie, Semiramis InterContinental A Show Platter Meat, Restaurant Plates, Starters Mediterranean Dish 1 Gold, 2 Silver (+ 1 Gold with team competition)

Hossam El Din Mohamed Executive Sous Chef, InterContinental Citystars Gold, as team manager Tarek Ibrahim Khamis Senior Consultant, Meat & Livestock Australia, Africa & Middle East Gold, as team manager

C h e f ' s Co r n e r

Mohamed Rabei Abdel Meguid 1st Commis Garde Manger, Allegria Golf Club, Troon Cuisine Modern Mediterranean Dish 1 Gold, 1 Bronze Mohamed Saber Demi Chef de Partie, InterContinental Citystars Restaurant Plates, Main Courses 1 Silver, (+ 1 Gold with team competition)

Mina Sobhy Gaballah Chef de Partie, InterContinental Citystars Works in Chocolate Vegetable Carving 2 Gold, 1 Silver

Gold distinctions as team managers are not included in overall score as stated in the introduction, and medals of the team competitions are counted as one medal per team competition.

May - June 2010

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Competition

Culinary Talents Blossom in Sharm C h e f ' s Co r n e r

The Egyptian Chefs Association (ECA) held another successful edition of the Host Sharm Salon Culinaire’10. The show took place in conjunction with the popular Host Sharm Exhibition, held from 10 to 13 May at the Savoy Hotel.

May - June 2010

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Competition

I

n total, 79 chefs participated, the majority coming from various hotels located in Sinai, but also some chefs coming from as far away as Alexandria and Hurghada. Among them 49 chefs took part in the Salon Culinaire categories, while 30 talents participated in the live cooking events.

Also at this year’s show, the talented Culinary Ambassadors of Egypt dazzled attendants with their skillfully-crafted dishes and showpieces.

The ECA awarded in total four gold, six silver and 17 bronze medals at the Host Sharm Salon Culinaire'10, which was hosted by the Egyptian Group for Marketing and sponsored by Unilever Foodsolutions and Juhayna Food Industries. Whereas in past years the kitchen artists stole the show and most medals were awarded in the showpiece category, this year, many medals were also awarded to chefs participating in the plated desserts, plated starters and main course categories. Only missing this year were entrees in the tapas and petit fours category, due perhaps to the high level of skills and time they require. The ECA hopes to see more talents in those categories next year.

Alongside the Salon Culinaire, the Association organized, for the second year running, an expanded series of live cooking competitions which were well attended. They included: the popular Pasta Dish Competition, sponsored by Hana Food Company; the Chicken Dish Competition, sponsored by Rowad Company for Food Industries; the Asian Cuisine Competition, sponsored by Watania for Trading & Distributing; and the Fruit & Vegetable Carving Competition, sponsored this year by Al-Qaswaa Co. for Trade and Supplies.

The Host Sharm exhibition was once again a great opportunity for the Association to meet its loyal members from the Sinai region and to update everyone in the hospitality industry on new developments. What better place than Sharm El Sheikh, then, to start spreading the word about the new International Chef's Apprenticeship program, which will start off with first student enrollments this year. While the program provides international certification, and therefore international recognition for student chefs, it also offers a means to improve, upgrade and certify the existing workforce through part-time study.

C h e f ' s Co r n e r

Finally, to help prepare participants for the upcoming National Salon Culinaire, the ECA will offer the Competition Training workshop in Cairo from 14 to 16 June as a gear-up to the Salon. The workshop will focus on the main components of food presentation from conceptual design to plate development including how to create a balance in color, shape, height and texture of the foods presented, as well as layout, serviceability and flow of the foods served; plate arrangement and decoration; functional and non-functional garnishes. Also techniques for glazing and slicing will be covered as well as a complete review of the WACS guidelines and rules and regulations of culinary competitions.

The ECA wishes to thank all those who participated and contributed to the success of the 4-day culinary show in Sharm El Sheikh and we look forward to meeting you at the National Salon Culinaire'10 on June 29, 2010 at the InterContinental CityStars.

To register for the upcoming Competition Training workshop scheduled to take place from 14 till 16 June in Cairo call ECA on 02 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com or visit www.egyptchefs.com

May - June 2010

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Competition

Medal Winner Host Sharm Salon Culinaire’10. Congratulations!

Gold Medals

Bronze Medals

Plated Desserts

Plated Main Courses

Ismail Salah El Din

Samir Hafez Ahmed

Pastry Chef

1st Commis

T-Club Marsa Alam

Novotel Sharm Hotel

Plated Starters

Three Course Menu

Ali Mohamed Ali El Balat

Said Abdel Rahman Mahmoud

Sous Chef

Sous Chef

Sea Magic

Hilton Sharks Bay Resort

Decorative Showpiece

Plated Desserts

Ismail Salah El Din

Ahmed El Sayed El Sabaawy

Pastry Chef

Executive Pastry Chef

T-Club Marsa Alam Hotel

Lagoon Resort Alexandria

Shaaban Awad Abdel Hafiz

Ibrahim Tohamy Eissa

Pastry Chef

Demi Chef de Partie

Sea Group Sharm El Sheikh

Savoy Sharm Hotel

Silver Medals

Mohamd Mahmoud Moharram Pastry Chef

Plated Main Course

Sun Rise Island View

Ahmed Abd Ellah Teleb Sous Chef

Mosaad Abdel Hakim

Hilton Sharks Bay Resort

Sous Chef Pastry Maritim Jolie Ville Golf

Decorative Showpiece Tamer Nassem

Baker Chef

Chef de Partie

Sonesta Club Sharm El Sheikh

Hilton Waterfalls Resort

Ibrahim Mohamed Mohamed Ghoush

Plated Starters

Executive Baker Chef

Khaled Abdallah Mohamed

Brayka Bay Marsa Alam

Sous Chef

(2 Silver Medals)

Sun Rise Island View

Mortada Abdel Latif A. Hay

Show Platter

Chef Artist

Ehab Mahmoud Mohamed

Nubian Village Resort

Chef de Partie

(2 Silver Medals)

Savoy Sharm Hotel

May - June 2010

C h e f ' s Co r n e r

Abdallah Mohamed Mohamed Ghoush

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Competition

Decorative Showpiece

Micheal Ayoub Zekry

Abdel Rahman Omar Khataen

Chef Artist

Hotel Artist

Concorde Sharm El Sheikh

Hilton Sharks Bay Resort Mohamed Abdel Hady Ahmed El Sayed El Sabaawy

Pastry Chef

Executive Pastry Chef

Rihana Royal

Lagoon Resort Alexandria Montasser Amir Gawergy Hesham Fathy Amin

Senior Chef Artist

Sous Chef

Savoy Sharm Hotel

Movenpick El Gouna

Winners ECA Live Cooking Competitions at Host Sharm’10.

Congratulations!

El Qaswaa Fruit & Vegetable Carving

3rd Prize

1 Carving Display within 1 hour

Demi Chef de Partie

Amr Mahmoud Abdel Hamid Lagoon Resort Alexandria

1st Prize Hesham Fathy Amin

Yasser Ahmed Abbas

Sous Chef

Chef de Partie

Movenpick El Gouna

InterContinental Taba Heights

2nd Prize

Hana Food Pasta Dish

Jeyawat Nok

1 Pasta Dish within 30 minutes

Chef de Cuisine InterContinental Taba Heights

1st Prize Mohamed Hassab El Sayed Gouda

3rd Prize

Junior Sous Chef

Mortada Abdel Latif A. Hay

Holiday Inn CityStars Cairo

Chef Artist Nubian Village Resort

2nd Prize Emad George Ghattas 1st Commis

1 Chicken Dish within 30 minutes

Savoy Hotel Sharm

1st Prize

3rd Prize

Mohamed Hassab El Sayed Gouda

Hossam Mohsen

Junior Sous Chef

Chef Japanese Cuisine

Holiday Inn CityStars Cairo

Sea Group Sharm El Sheikh

2nd Prize

Best Presentation

Said Abdel Rahman Mahmoud

Ayman Moawad El Gohary

Sous Chef

Sous Chef

Hilton Sharks Bay Resort

Hilton Sharks Bay Resort

May - June 2010

C h e f ' s Co r n e r

Rofi Chicken Dish

10

Competition

Watania Asian Cuisine

2nd Prize

1 Asian Cuisine Dish within 30 minutes

Saad Shaaban Chef de Partie

1st Prize

InterContinental Taba Heights

Jeyawat Nok Chef de Cuisine

3rd Prize

InterContinental Taba Heights

Reda Abdo Ismail Sous Chef Hilton Sharks Bay Resort

Thank You Judges

Thank You Sponsors & Contributors

Tarek Ibrahim Senior Consultant & Trainer

Al Qaswaa Co. for Trade & Supplies

MLA-Meat & Livestock Australia

Egyptian Group for Marketing

Middle East & Africa

El Rowad for Food Industries

WACS Certified Judge

Hana Food Company

Clara Bubenzer Advisory Chef Gourmet Egypt

Juhayna Food Industries Masria for Engineering & Contracting Savoy Hotel Sharm El Sheikh Unilever Foodsolutions

Hossam El Din Mohamed

Watania for Trading & Distributing

Executive Sous Chef InterContinental Citystars Markus Iten President Egyptian Chefs Association

Competition Training Workshop 14 to 16 June

R egister

N ow C h e f ' s Co r n e r

Call ECA 02 376 22 116 / 7 / 8 e-mail: egyptchefs@egyptchefs.com o r v i s i t w w w. e g y p tc h e fs. co m

May - June 2010

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Tex-Mex -Crossing over all Borders

Feature

“Bienvenido” to the American adaptation of traditional Mexican cuisine! Welcome to the wonderfully cheesy, delightfully piquant and protein-rich world of Tex-Mex cuisine!

Written by: Violeta D. Salama

T

ex-Mex cuisine is a colorful blend of authentic Spanish and Mexican dishes cooked Texanstyle. Tex-Mex is a twenty century phenomenon which originated in the Southwestern states of the US, where it is often described as “native foreign food”. Native, since it was created in US soil, but foreign since it is a cuisine inspired by the cooking traditions of a foreign nation. The term Tex-Mex first appeared in print in the 40’s and according to historians it indicated anything which was derived from both Mexico and Texas. However, it was only in the 70’s that the term Tex-Mex began to identify exclusively Americanized Mexican food.

At first Texan Mexican restaurant owners considered the term insulting. By a strange twist of fate, the insult became a success!

To the rest of the world, "Tex-Mex" cuisine sounded exciting. It evoked images of cantinas, cowboys and the Wild West. Dozens of Tex-Mex restaurants sprang up everywhere; at first in Paris, and then the trend spread across Europe and on to Bangkok, Buenos Aires and the UAE. Combination platters of Enchiladas, Tacos, rice and beans, Chili con carne, and Fajitas became the staple of TexMex restaurants.

Other dishes which have Tortilla as a base are Enchiladas and Quesadillas. Enchiladas are Tortillas rolled around a different ingredient such as meat, cheese, vegetable, seafood or combinations and covered in chili sauce. In shape, they resemble Italian Cannelloni but instead of being laced with cheese sauce, Enchiladas are drenched in a spicier counterpart. Quesadillas, on the other hand are most commonly described as a flat sandwich, since they are made with two flour Tortillas with melted Oaxaca (traditional Mexican) cheese in between. In Tex-Mex cuisine, however, Quesadillas are made with Monterey Jack (an American cheese) or Cheddar cheese, and often contain other toppings such as meat, mushrooms, etc. In other words, meals which originally were strictly vegetarian while being on Mexican soil, developed into carnivore-friendly dishes once they crossed the US-Mexico border!

Cut into triangular pieces and deep fried, the famed tortilla is the transformed ingredient to yet another Tex-Mex special -- the Nacho! They were, in fact, created in Mexico by a Maitre d’ by the name of Ignacio “Nacho” Anaya who, with his culinary invention, so contributed to the popularity of his native town of Piedras Negras, that the grateful public erected a monument in his honor! Just like with the Quesadilla, the Nacho was initially meant to be a meat-free snack, with melted cheese and hot jalapeño peppers served on top, but in their modern Tex-Mex version, Nachos are often served with ground beef.

C h e f ' s Co r n e r

Chili, a new world recipe, originally meant beans served with spicy tomato sauce, enhanced with peppers. This nutritionally balanced dish, known throughout Mexico, landed in Texas where it was mixed with ground beef, a combination which subsequently became one of the most famous Tex-Mex creations known today as "Chili con carne" or Chili with meat. Another popular derivation is "Chili con queso" or Chili with cheese, where yellow cheese is mixed with hot peppers and served as a dipping sauce for Tortillas and Tortilla chips or as a condiment accompanying Enchiladas, Tacos, Fajitas and other Tex-Mex dishes.

One of the most successful ethnic Tex-Mex dishes to date is the Fajita. It is a dish made traditionally from marinated, grilled skirt steak and served in a wheat Tortilla, a round, thin unleavened bread that is a staple in Mesoamerica. Fajitas were created by Mexican cowboys who, while working in the cattlerich Texas, often received as pay unpopular cuts of beef such as the skirt steak. Little did they know that their simple meal was fated to become a star item, served at restaurants across the globe. During the years that followed the boom of Tex-Mex cuisine, the Fajita evolved from a plain workman’s meal to an elaborate dish, served not exclusively with meat but also with shrimps, chicken or vegetables as substitutes, and garnished with condiments brought in by Western flair, such as cheese and tomatoes.

Tex-Mex cuisine contains all the valuable ingredients needed to make it to the top 10 list of the world's most popular cuisines: it is rich in flavor, inexpensive and perfect for a social dinning out with friends or family!

May - June 2010

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Recipes

B eef Fajitas Serves 8

Ingredients for Fajitas 800 g 350 g 350 g 350 g 300 g 16

3 cups 155 g

Trimmed beef rump steak Red capsicum, thinly sliced Green capsicum, thinly sliced Yellow capsicum, thinly sliced Red onion, sliced thinly Flour tortillas, 16 cm diameter each or “fajita tortillas” Iceberg lettuce, finely shredded Cheddar cheese, coarsely grated

Ingredients for Tomato Salsa 570 g 170 g 1 tbsp ¼ cup 1 tbsp

Tomatoes, seeded and chopped finely Red onions, chopped finely Jalapeno chilies, chopped finely Coriander, fresh, finely chopped Lemon juice

Method of Preparation for Fajitas

Ingredients 800 g 1 2 310 g can 45 g ¼ cup 35 g 50 g 60 g

Sebago potatoes Corn cob, husk and silk removed Egg yolks Creamed corn Fresh breadcrumbs Flat-leaf parsley, finely chopped Plain flour Butter Vegetable oil

Method of Preparation

Boil or steam potatoes until tender then drain. Meanwhile, using sharp knife, remove kernels from corn cob. Mash potatoes in large bowl until smooth. Add corn kernels, yolks, creamed corn, breadcrumbs and parsley. Stir to combine.

Using floured hands, shape mixture into 12 patties. Toss patties in flour, shake away excess. Melt butter and oil in large frying pan. Cook patties in batches, until browned on both sides. Serve with crispy beef bacon and spinach leaves, if desired.

C h e f ' s Co r n e r

Heat a large, lightly-oiled grill plate or grill. Sear beef on both sides until browned and cooked as desired. Cover and let stand for 10 minutes while you make fresh tomato salsa. Slice thinly.

Cook capsicums and onion on grill until browned all over.

Heat tortillas according to manufacturer’s instructions on package. Divide beef slices and vegetables among tortillas on serving plates. Top each with lettuce and cheese; roll to enclose filling. Serve with fresh tomato salsa.

Cre a m e d Co rn a n d Po t ato Patties

Method of Preparation for Tomato Salsa

Combine all ingredients in small bowl.

May - June 2010

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Recipes

Mexican Ch i c ke n w i t h B l a c k B e a n and B arley Sa l a d Ingredients

100 g 580 ml 1 L 165 g 35 g packet 4 x 170 g 350 g 1 60 ml 2 tsp ½ Cup

Dried black beans Chicken stock Water Pearl barley Taco seasoning mix Chicken breasts fillets Red capsicum, chopped finely Clove garlic, crushed Lime juice Olive oil Coriander leaves

Method of Preparation

Ingredients 1 kg 1 tbsp 2 tbsp 80 g 2 300g can 100 g 2 tbsp 2 tbsp 150 g 320 g 1 cup 250 g

Baby new potatoes, unpeeled, quartered Lime juice Vegetable oil Sour cream Cloves garlic, crushed Kidney beans, rinsed, drained Red onion, finely chopped Flat-leaf parsley, finely chopped Jalapeno chilies, coarsely chopped Red capsicum, finely chopped Avocado, finely chopped Coriander leaves Corn tortillas, warmed

Method of Preparation

Boil or steam potatoes until just tender, then drain. Cover and refrigerate for 30 minutes. Meanwhile, combine juice, oil, sour cream and garlic in screw-top jar, shake well.

Combine beans, onion, parsley, chili, capsicum, avocado and coriander in large bowl.

Add potato to bean mixture. Pour dressing over salad and toss gently to combine. Serve with tortillas.

C h e f ' s Co r n e r

Preheat oven to 180-200ÂşC. Combine beans with 1 cup of the stock and half the water in medium saucepan and bring to a boil. Reduce heat and simmer, uncovered, about 45 minutes or until tender, drain. Rinse under cold water; drain.

Meanwhile, combine barley with 1 cup of the stock and remaining water in medium saucepan; bring to a boil.

Reduce heat; simmer, uncovered, until just tender then drain. Rinse under cold water.

Blend seasoning with remaining stock in medium bowl, add chicken. Toss to coat chicken in mixture. Remove chicken and reserve marinade. Place chicken in single layer on metal rack in large shallow baking dish. Bake, uncovered, in oven, about 30 minutes or until cooked through, brushing with reserved marinade halfway through cooking time. Cover and let stand 5 minutes, then slice thickly.

Combine beans and barley in large bowl with remaining ingredients. Divide salad among serving plates. Top with chicken.

M ex i ca n B e a n Po t ato S a l a d

Note:

If you use bottled or canned jalapeno chilies, drain them first.

May - June 2010

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Recipes

Ingredients 250g 450g 200g 160g

Egg yolks Sugar Sugar Cocoa powder

750g 400g 160g

Eggs Egg white Flour

Preparation Beat the egg yolks with the whole eggs and the 450g sugar until pale yellow and firm. Beat the egg white with the 200g sugar. Sift the flour together with the cocoa powder. First add the beaten egg whites to the egg yolks and finally add the flour. Mix very briefly so that the batter remains light. Spread on a baking tray and bake for 10 minutes at 200 ยบC.

Dark Cho co l ate M o u s s e Ingredients 400g 500g

Dark chocolate mousse powder (Carma) Whipped cream (Elle&Vire)

400g

Cold water

Preparation Beat mousse powder with cold water at high speed for about 5 minutes and then add whipped cream.

White Ch o co l ate M o u s s e Ingredients White chocolate (Carma) Gelatin

650g

Whipped cream (Elle&Vire)

Preparation Melt the white chocolate to 40 ยบC, then add the softened gelatin and then the whipping cream.

Finishing and Presentation Take a stainless steel frame 20x20 cm. First place a layer of chocolate biscuit on the bottom and then spread a layer of dark chocolate mousse over it. Let it cool down. Place a layer of chocolate biscuit over the dark chocolate mousse, and then spread a layer of white chocolate mousse and freeze. Finish with a chocolate spray mixture of 50% cocoa butter and 50% dark chocolate and garnish with black and white chocolate.

These pages are kindly sponsored by:

Telephone: 2794 1378 / 2796 1027 Recipes by: Chef Mokhtar Abdel Aziz

May - June 2010

16

C h e f ' s Co r n e r

600g 30g

Black & White Chocolate Mousse Cake

Chocolate B i s c u i t

Recipes

Ingredients 200g 400g 160g 120g

Egg yolks Sugar Sugar Cocoa powder

500g 320g 120g

Eggs Egg white Flour

Preparation

Beat the egg yolks with the whole eggs and the 400g sugar until pale yellow and firm. Beat the egg white with the 160g sugar. Sift the flour together with the cocoa powder. First add the beaten egg whites to the egg yolks and then add the flour. Mix very briefly so that the batter remains light. Spread on a baking tray and bake for 10 minutes at 200 ºC.

Sunshine Cake

Chocolate B i s c u i t

Passion Fru i t Cre a m Ingredients 250g 75g 5g

Passion fruit purée (La Fruitière) 120g Sugar 85g Gelatin

Egg yolks Butter

Preparation

Heat the passion fruit purée with the egg yolks and sugar, and cook this mixture up to 85 ºC to bind.

Cool down to 40 ºC and then mix in the butter and soaked gelatin. Pour this preparation into moulds of approximately 16 cm, up to a height of about 1 cm and freeze.

Crème An g l a i s e Ingredients

Milk Sugar Vanilla pod

250g 110g

Cream (Elle&Vire) Egg yolk

C h e f ' s Co r n e r

250g 60g 1

Preparation

Boil the milk and cream with the 30g sugar and the vanilla pod.

Meantime, beat the egg yolks with the remaining 30g of sugar and add to the milk and cream mixture. Cook this mixture up to 85 ºC.

White Ch o co l ate M o u s s e Ingredients 300g 450g 500g 5g

Crème anglaise Whipping Cream (Elle&Vire) Chocolate (W2-Callebaut) Gelatin

Preparation

Add the soaked gelatin to the crème anglaise and mix well.

Melt the chocolate in a bain-marie. Whip up the cream, and add half to the chocolate and mix. Add the crème anglaise to this preparation and mix again. Finally fold in the remainder of the whipped cream.

Finishing and Presentation

Place a layer of white chocolate mousse about 2cm thick in a circular mould, add the frozen passion fruit cream onto it and then another layer of white chocolate mousse. Cover with chocolate biscuit and freeze. Finish with a sprayed mixture of 60% white chocolate (Callebaut) and 40% cocoa butter (Callebaut). Finish with raspberry topping, fruits, chocolate decorations and purple macaroons all around.

May - June 2010

17

Thank You

Hospitality in Marsa Matrouh The Culinary Ambassadors of Egypt put up a culinary show at the luxurious Carols Beau Rivage Resort in Marsa Matrouh last February, just before their departure to the Istanbul International Gastronomy Festival, where they proudly scored 13 Gold, 9 Silver and 3 Bronze

A

medals for Egypt.

lthough the chefs had to spend most of their time in the kitchen to prepare for their show, they truly enjoyed their stay at this beautifullylocated resort. The Carols Beau Rivage sits aloft a desert elevation along a bay of powdery white sand, protected from the high surge by a breathtaking sea-wall rock formation. Like a precious pearl, the resort rests along the coast with views to crystal clear blue water as far as the eye can see.

Recipe by: Atef Moussa Samy Executive Sous Chef

M at ro u h S o u p Serves 10

The Culinary Ambassadors were warmly welcomed by the hotel’s general manager Werner Gessner and, after a little rest to recover from their long journey from Cairo, the chefs were treated to a delicious dinner buffet prepared by the hotel’s executive chef Mohamed Rabie. Among many delicacies, the hotel's sous chef, Chef Atef had prepared a Matrouh-style soup especially for this occasion.

The ECA wishes to thank the management of the Carols Beau Rivage for their grand hospitality. For more information about the resort or for reservations, please call their Cairo office on 02 2267-9700 or the hotel directly on 046 485-1000

C h e f ' s Co r n e r

Chef Mohamed Rabie's previous experience includes several prestigious establishments, among them the Pyramisa and Ritz Carlton hotels in Sharm El Sheikh, JW Marriott Mirage City in Cairo and Iberotel Lamaya in Marsa Alam. He also worked for the five-star Nile cruising company Abercrombie & Kent Egypt.

He attended several training courses during his career, such as HACCP, time management, menu planning and leadership skills development.

Ingredients 250 g Onions, chopped 250 g Green bell peppers, chopped 250 g Tomatoes, chopped 500 g Lamb, cubes 50 g Fresh mint, chopped 100 g Tomato paste 250 ml Lamb stock (Unilever Foodsolutions) 60 ml Corn oil 500 g Orzo Fresh coriander Fresh parsley, chopped Salt & pepper to taste Method Put the oil in a casserole and brown the meat. Add the onions, green bell peppers and lamb stock and bring to a boil. Lower heat and simmer until meat is almost tender. Add the tomatoes, fresh mint and orzo and simmer for another 5 minutes. Season with salt and pepper. Add fresh coriander and parsley just before serving.

May - June 2010

18

Profile

Bobby Chinn… Pharaoh of the Far East!

Half-Egyptian, half-Chinese, born in New Zealand, educated in the US and the UK, celebrity chef and food/travel show host Bobby Chinn often refers to himself as an 'ethnic mutt'.

Compiled by: Amal Bassaly

As a high-energy chef, renowned restaurateur, he is known for his spunky, distinctive style. Now a TV celebrity who presents World Café Asia, Bobby Chinn is well aware that being 'flavor of the month' on TV is transitory. Chinn won last year's Asian Television Award for Best Entertainment Presenter. His show airs in Asia on Discovery's Travel and Living channel.

Chinn moved to Vietnam with the intention of learning Vietnamese cooking and then returning back home to open his own restaurant. But he has been stirring up trouble in Vietnam since 1994, and still lives there. Bobby was one of the first foreign chefs to come to Vietnam. Doing business as a foreigner in Vietnam has its many ups and downs, and Chinn has opened and closed a number of restaurants. "Supplies were not consistent; then there is the language barrier, the taste barrier, the hygiene barrier. Those are very taxing on a person like me with very little patience", he says. Luckily, his current eponymous eatery called "Restaurant Bobby Chinn" remains steadfast. It's located in the Hoan Kiem district in Hanoi and offers creative Vietnamese food. Like many chefs, Bobby's cooking reflects who he is and where he has been. He used to live in San Francisco, so his interpretation is Californian-Vietnamese; but you also find traces of the Pacific Rim, French, and Mediterranean cuisines in his food, along with fresh, seasonal organic ingredients.

C h e f ' s Co r n e r

Bobby Chinn is the son of two unusual parents; his mother, an Egyptian aristocrat, and his father, an American Chinese. He was privileged to be brought up with two grandmothers who were both really great cooks; his Chinese grandmother was cooking "fusion" type of Chinese food, while his Egyptian grandmother used to cook "wicked couscous". In his life, he has been through many schools spread out over three different continents. He graduated from Richmond College in London with a BA in Finance and Economics and then studied improvisational comedy. After his graduation, he worked in several positions in the securities industries and realized

that he did not like it at all! Chinn left this field, pursuing an interest in anything outside of wearing a suit and a tie. He took up many jobs from shoe-shine boy, T-shirt seller and elevator operator to comedian and trader at Wall Street, but eventually found his passion in the kitchen. There, he worked and trained under some great chefs in San Francisco and France, among them Hubert Keller and Traci des Jardine, and decided that he wanted to become a chef.

Bobby Chinn’s multicultural background has shaped his career; English boarding school taught him that food could be an awful experience; Wall Street taught him that creativity is more important than money. His passion for living life on his own terms is as hot as the grill in his kitchen on a Saturday night. That is why he deserves the title "Pharaoh of Fine Dinning in the Far East".

May - June 2010

19

Chefs Without Borders

Chefs without Borders The WACS Congress in Chile, held last January, saw the launch of the new WACS humanitarian initiative “Chefs without Borders”, headed by a committee chaired by Oliver E. Soe, President of the Myanmar Chefs Association.

“As everyone knows, chefs are people that are generous in nature.

The WACS Humanitarian Program is something that we keep close to our heart. There are many ideas and a lot of willingness to try to help in projects that all are urgent. With this program, we aim to support and assist chefs associations in countries that are suddenly struck with disaster.

Other activities aim to help chefs associations that are trying to improve professional education in their country or to improve food for kids in schools and help equip schools and canteens with decent material”, stated Hilmar B. Jonsson, WACS Vice President.

“Chefs without Borders” was launched to expand, coordinate and promote the humanitarian initiatives of the national chefs associations and the WACS organization. In line with this initiative, Chef’s Corner, the bi-monthly publication of the ECA, introduces a new section in the magazine, highlighting foodrelated community development programs and projects. In this issue, on page 32, you can read about Hana Naasana who teaches homeless girls the skills of baking, giving them new opportunities and hope in life. We hope you enjoy the first article of the new section.

This year, WACS has made the decision to focus its attention on Food Waste and Food Safety during International Chefs Day. Around 40 million people have fallen victim to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. On top of the food price crisis and oil price increases, the impact of the economic crisis will worsen malnutrition and hunger levels (statistics from the Food and Agriculture Organization of the United Nations, December 2008). Never was there a better time, to think more about the wastage of food.

C h e f ' s Co r n e r

Also the ECA invites chefs to share their ideas on charity activities that could be organized on International Chefs Day in Egypt. Already, since 2004, on the 20th of October of each year, members of the WACS celebrate International Chefs Day. On this day, chefs around the world celebrate their profession and take the opportunity not only to promote the WACS organization, but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate. Chefs Associations the world over have mobilized their forces with

whatever means they have, in order to either raise money or give nutrition to those who do not know where their next meal is coming from.

WACS invites anyone who has good ideas and wants to be actively involved in the “Chefs without Borders” initiative to send an email to office@worldchefs.org. ECA invites anyone who wishes to contribute stories to the new section in Chef’s Corner on food-related community development to email egyptchefs@ link.net.

May - June 2010

20

Chefs Without Borders

Baking Brings Hope From Embaba to Mukattam and back, that is the journey undertaken by Hana Naasana and her baking girls from the Hope Village centers in Cairo.

Now their baked goods are being sold at coffee shops in Zamalek and C h e f ' s Co r n e r

6th of October, in addition to their well-established and growing net of customers. What started out as a baking activity to share with homeless girls has developed into a skill to earn good income and improve their prospects in life.

May - June 2010

21

Chefs Without Borders

Written by: Samira Mahmoud

How did you get the idea of baking with the homeless girls?

I was working in the Hope Village Society center in Embaba, where there are day-in centers for homeless boys and girls. These are kids who have no home and are living on the street. Usually I would spend time with the girls doing activities like beading and coloring, etc. One day, I decided: why not do some baking, just for fun, as an activity? They enjoyed it so much, the mixing and kneading, and the smells of baking. It smells so wonderful when you bake, like home, and these are girls that come from broken homes!

Originally, there was no money involved, it was just for fun.

Then the girls started to ask: "We would like to learn more of what's involved, why don't you come more often and teach us?"

That's when the idea of selling the cakes came up, and in this way they could get some money out of it also. As for our customers, most are working mothers with little time, who want to buy good-quality, homemade, wholesome and affordable cakes for their families. We decided to keep some of the money at the Hope Village and only give the girls a small portion at a time for their use. However, all of the profit from cake sales goes to the girls or is reinvested in buying new equipment. The girls can come in anytime to get some of their money as they needed it.

They were very pleased and very proud of themselves when they managed to save enough to buy new clothes for the feast for instance.

What were some of the challenges that you faced? Were people afraid of the hygiene issue for example?

Yes, hygiene was a big issue; but because my clients knew me, they knew how picky I am about cleanliness. The kitchen had to be spotless before I would go in and start working. We managed to teach them a lot about hygiene and also about water usage. I was shocked at how little awareness and concern they had. The girls could leave the tap running, squandering liters of drinking water!!! Because of their upbringing, all this took time. But now they are more careful about hygiene and water usage.

Also, at first, all were ready to knead the dough and get down to baking, but more reluctant to do the smaller jobs, such as washing dishes and cleaning up afterwards. I showed them that there are no small or big jobs by taking the sponge and washing the dishes myself. Nowadays, they understand the true spirit of teamwork, everyone does every part of the job.

I recently took them to see where their cakes are being sold, in that beautiful shop in Zamalek. They saw their cakes in the window and we sat and had something to drink and eat there.

What are your hopes for the future of the project?

I want them to become independent and the first step happened now that I can simply call and tell them what we need and they bake it and send it. This is possible since we moved the project to the Hope Village center in Mukattam, where the girls live on a permanent basis. There, I am sure to have the same group every time, so I can put one girl in charge.

What I wanted them to understand is that you cannot get money without working hard, and that means being really committed to what you're doing, without finding excuses. Now they are even looking out for their own market, and taking the initiative of baking for the Hope Village showroom where also other products are sold.

Why have you volunteered your time in this way?

I believe that every person has a God-given talent to be shared with others. As a foreigner who is married here, Egypt is my second home. I wanted to give back something to the country. I thought what can I do to make a difference? I love to bake and I felt in this way I could offer something useful.

How big do you want to grow?

My only concern when it gets too big is that it might fizzle out, or it can change, you will not be able to do everything yourself as in a small project. But I must say, I am not overly concerned about finances, I will do my share and trust that when the time is right, someone will come along and help. Now already the girls are bringing in money for themselves, and so are depending less on Hope Village.

What were some obstacles and sources of support?

At first I couldn't get many people to help me. I found that people are more willing to give their money, but not their time.

Except from the wonderful help I got from the beginning from Sue Taher and from Abla Shalabeya the social worker, who is supervising when we are not there. There was also Jennifer Mina who now left and for the past few months I have had the wonderful partnership of Caroline Antoine. I would also like to acknowledge the support of the All-Saints Cathedral that had faith in our project from the beginning and supported us regularly with cash donations.

What do you enjoy the most?

We experiment and come up with our very own recipes, like the lemon cake (a pound cake with lemon peel and icing) or the fasting cake, with dates and spices. The latter one the shop will sell permanently because it so popular; and as it is made from non-animal sources, it is also suitable for fasting and vegans.

C h e f ' s Co r n e r

Were some problems difficult to overcome?

Reliability is a big issue. Because they come from broken homes, they can promise something then change their minds.

What they lack is a sense of commitment, but I believe it can develop. I wanted them to realize that hard work pays off. If you learn properly and you are serious, you will be able to start your own baking business in your community. Some of the girls believe that they will have their own home one day, not many of them, just some of them.

I wanted them to take pride in what they make. It was very motivating for them to see their work on display in such a setting after they had baked and packaged it with care the day before.

They were so pleased and it gave them encouragement to try to live their lives in a different way.

There is a saying you're either a great cook or a great baker, you cannot be both (Rachel Ray). I guess I chose what I enjoy doing and just did it!

For more information on the project or if you wish to volunteer or purchase cakes contact Hana Naasana at hjn16@hotmail.com

May - June 2010

22

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, 20 June, 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 What was the total number of medals scored by the Culinary Ambassadors of Egypt at the Istanbul International Gastronomy Festival? ❏ 13 ❏ 25 ❏ 60 How many silver medals were awarded at the Host Sharm Salon Culiniare’10? ❏2 ❏6 ❏ 10 Bobby Chinn is partly: ❏ Egyptian / Chinese ❏ Italian / French ❏ American / British

Which popular snack is cut into triangular pieces and deep fried? ❏ Nachos ❏ Tortillas ❏ Quesadillas Tex-Mex cuisine became popular in the United States after the following change: ❏ Became less spicy ❏ Meat ingredients were added ❏ Wheat flour was used instead of corn flour Which dish contains originally skirt steaks? ❏ Fajita ❏ Nachos ❏ Chili

Which cakes are suitable to serve to vegans as well as to Christians who are fasting? ❏ Cakes made with ingredients of non-animal sources ❏ Cakes made with butter and no oil ❏ Cakes containing egg white only and no egg yolks

International Chefs Day is a special day where chefs around the world: ❏ Go out for dinner ❏ Have the day off work ❏ Celebrate their profession by various activities and charity work

Tex-Mex cuisine originated in: ❏ Mexico ❏ Southwestern states of the US ❏ North America

What will be the focus of International Chefs Day this year? ❏ Nutritious versus delicious foods ❏ Food waste and food safety ❏ Food allergies

✁

The right answers to the Chef’s Corner quiz of issue No. 59 are: How many Michelin stars does Chef Gordon Ramsay have to his name? ✔3 Which food has been a staple food in Egypt from Pharaonic times up until today? ✔ Bread Which method did the ancient Egyptians use to preserve foods? ✔ Salting & curing

C h e f ' s Co r n e r

How many countries are WACS members? ✔ 83 The initiative "Chefs without Borders" was launched by WACS to: ✔ Provide humanitarian aid Approximately how many chefs are WACS Certified Master Chefs? ✔ 500 Which countries will host the upcoming two WACS Congresses? ✔ South Korea in 2012 & Norway in 2014 Creole cuisine came to Peru through the: ✔ Spaniards At which hotel did Chef Osama El Sayed apprentice? ✔ Nile Hilton Hotel Which ingredient is very popular in Peruvian cuisine? ✔ Potatoes

Congratulations to the lucky winner of issue 59 quiz:

Adel Mohamed A. Latif

Chef de Partie Three Corners St. George Sharm El Sheikh

May - June 2010

23

News

Appointments and Promotions Chef member, Hesham Ahmed A. Dayem, working as Chef de Partie at Movenpick Resort El Gouna, has recently been nominated “Employee of Month” of the resort. The ECA wishes to congratulate him on his accomplishments and keep up the good work!

Chef member, Mohamed Hussein Zankour, working at Binlahaj International for Restaurants (El Chico), has recently been promoted to supervisor. The ECA wishes to congratulate him on his achievements.

Chef member, Abdel Rahman Ali Ali Mohamed, previously working at the Suez Company for Oil as Chef de Partie, has taken a new position as Executive Chef at the Suez Company for Petroleum Industries. The ECA congratulates him on his promotion and wishes him all the best in his new job.

Chef member, Awad Abdo Abdel Hamid, previously Senior Chef de Partie of Al Masah Hotel, started working at Etag for Investment & Floating Boats as Sous Chef. The ECA wishes to congratulate him on his promotion and achievements.

Chef member, Mosaad Said Abdouh, 1st Commis Pastry at Gianola Restaurant in Port Said, has been promoted to Demi Chef de Partie.

Congratulations and keep up the good work!

Chef Atef Ibrahim Senior chef member, Atef Ibrahim, working for LSG Sky Chefs Catering Egypt has recently been promoted to Executive Chef.

He was promoted due to his good work and his continuous dedication to education in professional cooking, ethnic cuisine, HACCP, food costing, as well as customer relations among others. Chef Atef is also in charge of training other staff members in hot and cold food preparations and butchery. The ECA congratulates Chef Atef on his promotion and achievements.

Senior chef member, Ashraf Hassan El Araby, previously working at Concorde El Salam Hotel Cairo as Sous Chef, has left Egypt and started working in the same position for InterContinental Dar El Tawhid Hotel in Mecca.

The ECA wishes him all the best with his new job and settling in Saudi Arabia.

Chef member, Hany Gaber Abdel Kader, previous working as Demi Chef de Partie at M-Foods Catering, has started working at Fairmont Heliopolis Cairo as 1st Commis. The ECA wishes him all the best with the change of work environment from catering company to hotel.

Chef member, Mustafa Mahmoud Beshir, previously working as Demi Chef de Partie Pastry at the Baron Palms Resort in Sharm El Sheikh, has moved to Hurghada where he started working in the same position for the Marriott Beach Resort. The ECA wishes him all the best with his new job.

Chef Member, Adel Mohamed Agamy, working as Chef de Partie at the Fairmont Heliopolis Hotel, has recently been promoted to Junior Sous Chef. The ECA congratulates him on his promotion and keep up the good work!

news

Chef member, Adel Abdel Gelil Hassan, Junior Sous Chef at the JW Marriott Mirage City, has recently been promoted to Sous Chef.

The ECA wishes to congratulate him on his promotion and achievements.

C h e f ' s Co r n e r

Chef member, Essam Rashwan, Chef de Partie of Holiday Inn Citystars has recently been promoted to Junior Sous Chef. The ECA wishes to congratulate him on his promotion and keep up the good work!

Chef member of the ECA, Panee Khangrang, previously working as Thai Chef at the Thai Elephant, has left Cairo and moved to Port Said where he started working at the Gianola Restaurant. The ECA will miss his delicious Thai food preparation in town and wishes him all the best in his new work location.

C H E F S'

Senior chef member, Yasser Gomaa Youssef, previously working as Executive Sous Chef at the Tropicana Sea Beach Resort in Sharm El Sheikh, has started working in the same position at the Premier Le Rève Sahl Hasheesh in Hurghada. The ECA wishes him all the best in his new work location.

May - June 2010

24

News

Chef member, Moussa Afify Moussa, has started working as Demi Chef de Partie Pastry at Le Gourmet Pastry. The ECA wishes to congratulate him on his appointment and wishes him all the best of luck in his work.

Chef member, Sayed Saad Fahmy Youssef, previously working as Assistant Executive Chef at Balcona Restaurant, has started working as Executive Sous Chef at ETAG Company for the Nile Lily Boat. The ECA congratulates him on his appointment and wishes him happy cruising!

Chef member, Mahmoud Abul Enein Ahmed, previously working as Senior Chef de Partie at Calimera Royal Diamond Beach Resort started working as Sous Chef at Solymar Dolphin House in Marsa Alam. The ECA wishes to congratulate him on his promotion and wishes him all the best in his new job.

Chef member, Wael Farag A. Fattah, previously working as Demi Chef de Partie at Sol Sharm Hotel, started working as Chef de Partie at the Sonesta Taba. The ECA congratulates him on his promotion and wishes him all the best in his new work location.

Chef member, Mohamed Alawdan, previously working as Quality Assurance Manager at TGI Fridays in Jeddah, left Saudi Arabia and started working in Kuwait as Catering Supervisor at Wataniya Airways. The ECA wishes him all the best in his new job.

A Farewell and Welcome at Semiramis InterContinental A cocktail reception dubbed "-196˚C" was held in March, featuring live cooking demonstrations of liquid nitrogen cooking at The Grill Restaurant & Lounge at the Semiramis InterContinental. A selective crowd from various industries within the Cairo society was present to bid farewell to General Manager Jürgen Baumhoff after a two year period and welcome Michael Koth as the new General Manager of the hotel.

The Grill Restaurant & Lounge, a contemporary French cuisine restaurant, was completely transformed into an "ice"-inspired venue featuring an igloo, a laser show and fog vapor. "-196˚C" is the official temperature where liquid nitrogen freezes a food item. A team of talented chefs led by Chef Eric Heurtel and Chef Karim Mahbouli were eager to demonstrate their skills in the liquid nitrogen cooking, which is a molecular gastronomy cooking technique.

C H E F S' news

ECA Senior Chef Member, Hassanein Hussein Essa working as Senior Sous Chef at Semiramis InterContinental, has earned the doctoral degree in Re-engineering Beef from Washington International University. He is the first who got such a degree in Egypt & Middle East as the university reported. The ECA wishes to congratulate Chef Hassanein on his great achievement.

New Director of Operations Joins Ramses Hilton Ramses Hilton has announced the appointment of Michel Lansen to the position of Director of Operations. Originally from the Netherlands, Lansen joins Ramses Hilton with 12 years of international experience, of which eight were with Hilton Worldwide. He has held several key management positions in the U.S.A, Belgium and Kenya prior to joining Ramses Hilton.

May - June 2010

C h e f ' s Co r n e r

Chef Hassanein

25

News

New Chef at The Lounge at InterContinental Citystars Chef Ryan Poon has recently joined the team of The Lounge at InterContinental Citystars. Chef Ryan comes from Malaysia and prior to that he was working in Dubai at the prestigious Jumeirah Beach. He brings with him tantalizing new menus to entice the guests with his fabulous creations.

Chefs at Ritz Appointments at Ritz Carlton Sharm El Sheikh Abdel Hamid Ahmed has been promoted to Director of Operations of The Ritz Carlton Sharm El Sheikh by the hotel’s General Manager Carsten Fritz. Hamid has been in the hospitality industry since 1994 and worked in several Ritz Carlton hotels in the region. With a strong background in the hotel industry, his new assignment involves directing the property’s activities while maximizing the hotel’s resource efficiency, performance and profitability.

World Pastry Champion 2001 at InterContinetal Citystars The pastry chefs at InterContinental Cairo Citystars were shown some new techniques

by Michel Willaume, visiting World Pastry Champion 2001. Michel is a French Master Pastry Chef with over 25 years experience and hailed as one of the industry’s best. Nowadays he runs his own consultancy business in Barcelona after a successful career working in some of the world’s top hotels as well as owning a successful pastry shop in New York. The event was organized by Egypt Bakery Stores and Valrhona Chocolate.

Commis Competition at Iberotel Aswan Under the professional leadership of Executive Chef Mahmoud Nabil, the Iberotel Aswan Jaz Hotels, Resorts and Cruises organized an internal chefs competition for 2nd and 3rd commis as part of the hotel’s staff training and motivation schemes.

Golden Medal for Chocolate to Movenpick Media City With their chocolate ornamentation of dresses, chocolate cakes and showpieces, the Movenpick Hotel Cairo Media City won the golden medal at the recently held Salon de Chocolat. The show and competition was organized by Media Advertising & Broadcasting Agency. The winning pieces were made by Chef Mohamed Abdel Nabi and Chef Shaaban Attia under the supervision of their French Executive Chef Alain Raymond. The ECA wishes to congratulate the chefs on their achievements.

C H E F S' news C h e f ' s Co r n e r

Executive Chef Jarrett J. Beaulieu of the Ritz Carlton Sharm El Sheikh appointed Italian chef Roman Mendoza as the new chef of the hotel’s Italian restaurant, La Luna. Roman Mendoza’s new menu features dishes such as seared tuna with citrus glaze and orange, pan-seared sea scallops with vanilla emulsion and red pepper oil, braised shin of lamb with kalamata olive polenta and asparagus, and olive oil poached black cod with smoked lentils and aubergine purée, among many other highlights.

General News

Family News The ECA wishes to congratulate chef member, Adel Mohamed Agamy, Junior Sous Chef at Fairmont Heliopolis Hotel for the birth of his baby boy Mohamed.

May - June 2010

26

ECA New Members

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

‫أعضاء من قدامى الشيفات‬ Adel Boushra Garas

Executive Chef Kimo Restaurant for Fast Food - El Menia

Adel Ismail Ahmed Ali

Pastry Chef Cairo Zamalek Hotel (Ex. Safir El Zamalek)

‫عادل بشرى جرس‬

‫عادل إسماعيل أحمد على‬

‫شيف تنفيذى‬ ‫مطعم كيمو للمأكوالت السريعة المنيا‬ 2335

Ali Amin Abdel Latif

‫شيف حلوانى‬ )‫فندق كايرو زمالك (سفير الزمالك سابقا‬ Araby Fathy Erfan A.Maksoud

Executive Chef Balcona Restaurant

Sous Chef Delta Sharm Resort

‫على أمين عبد اللطيف‬

‫عربى فتحى عرفان عبد المقصود‬

‫شيف تنفيذى‬ ‫مطعم بالكونه‬

Asmaa Abdel Halim Moussa Ibrahim

Teacher Ägyptisch-Deutsche Hotelfachschule El Gouna

‫سو شيف‬ ‫منتجع دلتا شرم‬

Ayman Mohamed Abdel Razek

Executive Chef Grand Pyramids Resort

‫أسماء عبد الحليم موسى إبراهيم‬

‫أيمن محمد عبد الرازق‬

‫مدرسة‬ ‫المدرسة المصرية األلمانية الفندقية الجونه‬ El Hussieny Ahmed Fathy

Operation Manager Sano Restaurants & Food Catering Co.

‫شيف تنفيذى‬ ‫منتجع جراند بيراميدز‬

Fathy Hassan Abdel Lahy

Senior Head Chef Abercrombie & Kent Company Luxor

‫الحسينى أحمد فتحى‬

‫فتحى حسن عبد الالهى‬

Hesham Mohamed Ibrahim

Head Chef Abercrombie & Kent Company Luxor

‫هشام محمد إبراهيم‬

‫شيف عمومى‬ ‫شركة أبر كرومبى اند كنت األقصر‬

May - June 2010

‫سنيور شيف عمومى‬ ‫شركة أبر كرومبى اند كنت األقصر‬

C h e f ' s Co r n e r

.‫مدير تشغيل‬ ‫مطاعم و شركة صانو لإلمدادات الغذائية‬

Mahmoud Nabil Rasheed Executive Chef Iberotel Aswan

‫محمد نبيل راشد‬ ‫شيف تنفيذى‬ ‫ابروتل أسوان‬

27

ECA New Members

Mohamed Atef Ahmed

Mohamed Abdel Wahab Hamed

Sous Chef

Executive Chef T-Continental Resort Sharm El Sheikh

‫محمد عبد الوهاب حامد‬

‫محمد عاطف أحمد‬

‫سو شيف‬

Mohamed Mahmoud El Banna

‫شيف تنفيذى‬ ‫منتجع تى كونتيننتال شرم الشيخ‬ Mustafa Mahmoud El Refaey

Sous Chef Buddha Bar (Sofitel Hotel)

Executive Chef Alligrea Golf Club

‫محمد محمود البنا‬

‫مصطفى محمود الرفاعى‬

‫سو شيف‬ )‫بودا بار (فندق سوفيتل‬ Nagy William Yaakoub

‫شيف تنفيذى‬ ‫أليجريا جولف كلوب‬

Tarek Mouriess Helmy

Sous Chef Wadi Degla Club

Executive Chef Fujairah Rotana Resort & Spa U.A.E.

‫ناجى ويليام يعقوب‬

‫طارق موريس حلمى‬

‫سو شيف‬ ‫نادى وادى دجلة‬

‫شيف تنفيذى‬ ‫منتجع وسبا الفجيرة روتانا اإلمارات‬

Chef Members

‫أعضاء من الشيفات‬ Abdallah Kamel Mohamed

Ahmed Ashraf Ramadan

Junior Sous Chef Pastry InterContinental CityStars Cairo

Demi Chef de Partie Aroma Lounge Restaurant CityStars

‫عبد الله كامل محمد‬

‫أحمد أشرف رمضان‬

‫جونيور سو شيف حلوانى‬ ‫انتركونتيننتال سيتى ستارز القاهرة‬ Ahmed Mohamed Abdel Rehim

‫ديمى شيف دى بارتى‬ ‫مطعم أروما لونج سيتى ستارز‬ Emad Mohamed Abdel Gawad

Chef Pyramid Navigation Company

Junior Sous Chef Le Meridien Makkah Hotel Saudi Arabia

‫أحمد محمد عبد الرحيم‬ ‫شيف‬ ‫شركة بيراميد للمالحة‬

Hamada Eid Gad Ahmed

Demi Chef de Partie Hot Kitchen Maritim Jolie Ville Golf & Resort Sharm El Sheikh

‫عماد محمد عبد الجواد‬

‫جونيور سو شيف‬ ‫فندق لوميرديان مكة المملكة العربية السعودية‬ Hesham Ahmed Abdel Dayem Chef de Partie Movenpick El Gouna

‫حمادة عيد جاد أحمد‬

‫هشام أحمد عبد الدايم‬

Ibrahim Abul Eyoun Abdel Fattah

Demi Chef de Partie Egyptian Austrian Catering Co.

‫إبراهيم أبو العيون عبد الفتاح‬

‫ديمى شيف دى بارتى‬ ‫الشركة المصرية النمساوية لإلمدادات الغذائية‬

May - June 2010

‫شيف دى بارتى‬ ‫موفنبيك الجونه‬

C h e f ' s Co r n e r

‫ديمى شيف دى بارتى مطبخ ساخن‬ ‫منتجع وجولف ماريتيم جولى فيل شرم الشيخ‬

Mahmoud Mounir Abdel Aziz Sous Chef Garden City Club

‫محمود منير عبد العزيز‬ ‫سو شيف‬ ‫جاردن سيتى كلوب‬

28

ECA New Members

Mohamed Abdel Hady Ahmed

Mohamed Gomaa Ali Morsy

Sous Chef Swiss Inn Dream Resort Taba

Junior Sous Chef Hilton Sharm Waterfalls Resort

‫محمد عبد الهادى أحمد‬

‫محمد جمعة على مرسى‬

‫سو شيف‬ ‫منتجع سويس إن دريم طابا‬

Mohamed Hossam El Din Mahmoud

Head Chef & Owner Osool of Nutrition Services Co.

‫جونيور سو شيف‬ ‫منتجع هيلتون الشالالت شرم الشيخ‬ Mosaad Abdel Hakim Abdel Hamid

Sous Chef Pastry Maritim Jolie Ville Golf & Resort Sharm El Sheikh

‫محمد حسام الدين محمود‬

‫مسعد عبد الحكيم عبد الحميد‬

‫مالك وشيف عمومى‬ ‫شركة أصول التغذية واإلعاشة‬

Mustafa Salah Hussein El Sayed

‫سو شيف حلوانى‬ ‫منتجع وجولف ماريتيم جولى فيل شرم الشيخ‬ Ramadan Abdel Rahman Gharib

Chef de Partie HMS Host Egypt Company

Chef de Partie Hilton Sharm Waterfalls Resort

‫مصطفى صالح حسين السيد‬

‫رمضان عبد الرحمن غريب‬

.‫شيف دى بارتى‬ ‫شركة إتش إم إس هوست مصر‬

Reda Helmy Mohamed Soliman

Chef de Partie Pastry & Bakery Richoux Restaurant & Café & Tea Room CityStars

‫شيف دى بارتى‬ ‫منتجع هيلتون الشالالت شرم الشيخ‬ Sayed Saad Fahmy Youssef

Executive Sous Chef ETAG Company – Nile Lily Boat

‫رضا حلمى محمد سليمان‬

‫سيد سعد فهمى يوسف‬

‫شيف دى بارتى حلوانى وخباز‬ ‫مطعم وكافيه ريشوه سيتى ستارز‬ Sayed Sami Mustafa Sayed

Demi Chef de Partie Qatar Petroleum Company El Doha

‫سو شيف تنفيذى‬ ‫شركة إيتاج – مركب نايل ليلي‬ Walid Hassan Abbas

Chef de Partie Pastry Sun Rise Royal Makadi Resort Hurghada

‫سيد سامى مصطفى سيد‬

‫وليد حسن عباس‬

‫ديمى شيف دى بارتى‬ ‫شركة قطر للبترول الدوحه‬

Walid Mohamed Roushdy

‫شيف دى بارتى حلوانى‬ ‫منتجع صن رايز رويال مكادى الغردقة‬ Yasser Fathy Hassan Mohamed

Demi Chef de Partie InterContinental CityStars Cairo

Chef Pyramid Navigation Company

‫وليد محمد رشدى‬

‫ياسر فتحى حسن محمد‬

‫ديمى شيف دى بارتى‬ ‫انتركونتيننتال سيتى ستارز القاهرة‬

‫شيف‬ ‫شركة بيراميد للمالحة‬

Junior Chef Members

Abdel Moneim Mohamed Abdel Moneim

Commis Hot Kitchen El Salamlek San Giovanni Hotel Alexandria

‫عبد المنعم محمد عبد المنعم‬

‫طباخ مطبخ ساخن‬ ‫فندق السالملك سان جيوفانى اإلسكندرية‬

May - June 2010

C h e f ' s Co r n e r

‫أعضاء من شباب الشيفات‬ Ahmed Mohamed Abdel Fattah

Student High Institute of Tourism, Hotel Management & Restoration Alexandria

‫أحمد محمد عبد الفتاح‬

‫طالب‬ ‫المعهد العالى للسياحة والفنادق وترميم االثار اإلسكندرية‬

29

ECA New Members

Ashraf El Sayed Soliman Gabr

Bassam Ramadan El Hag-Ostaz

Baker Chef Gianola Restaurant Port Said

1st Commis Pastry T-Continental Resort Sharm El Sheikh

‫أشرف السيد سليمان جبر‬

‫ أستاذ‬- ‫بسام رمضان الحاج‬

‫شيف خباز‬ ‫مطعم جيانوال بورسعيد‬

Emad Mohamed Fahmy

‫طباخ أول حلوانى‬ ‫منتجع تى كونتيننتال شرم الشيخ‬ Mahamed Imbarek Ali

Chef Grand Café Cairo

Teacher Ägyptisch-Deutsche Hotelfachschule El Gouna

‫عماد محمد فهمى‬

‫محمد إمبارك على‬

‫طباخ‬ ‫جراند كافيه القاهرة‬

Mosaad Abdel Moneim Hamed

Student High Institute of Tourism, Hotel Management & Restoration Alexandria

‫مدرس‬ ‫المدرسة المصرية األلمانية الفندقية الجونه‬ Mustafa Mohamed Negm

‫مسعد عبد المنعم حامد‬

‫مصطفى محمد نجم‬

‫طالب‬ ‫المعهد العالى للسياحة والفنادق وترميم االثار اإلسكندرية‬ Sherif Samy Mokhtar Akeila

Student High Institute for Tourism, Hotels & Computer (Seyouf)

‫شريف سامى مختار عقيلة‬

‫طالب‬ )‫المعهد العالى للسياحة والفنادق والكمبيوتر (سيوف‬

Associated Members

‫أعضاء مساهمين‬ Abdel Hakim Amer Hussein

Ali Abu Bakr Abdel Karim

Purchasing Manager Abercrombie & Kent Company Luxor

‫عبد الحكيم عامر حسين‬

‫على أيو بكر عبد الكريم‬

‫مدير مشتريات‬ ‫شركة أبر كرومبى اند كنت األقصر‬ Essmat Mohamed Adel Abbas

Ingy Mohamed Bahgat

‫قسمت محمد عادل عباس‬

C h e f ' s Co r n e r

Laila Sedky

‫إنجى محمد بهجت‬

Martin Hoellrigl

Food & Beverage Manager Hilton Sharm Waterfalls Resort

‫ليلى صدقى‬

May - June 2010

‫مارتن هولرجل‬

‫مدير أغذية ومشروبات‬ ‫منتجع هيلتون الشالالت شرم الشيخ‬

30

Workshops

Certified Participants of «HACCP Food Safety» Training held from 1 till 3 March, conducted

by United Registrar Systems (URS), kindly hosted by Cairo Zamalek Residence and sponsored by Juhayna. Congratulations!

Abdel Hamid Mahmoud El Mewafy

Chef

Pyramid Navigation Company

Abdel Salam Ahmed

1st Commis

Cairo Zamalek Residence

Adel Boushra Garas Sorial

Executive Chef

Kimo Restaurant for Fast Food

Ahmed Mahmoud Abou Bakr Ahmed Chef

Pyramid Navigation Company

Amir Mahmoud Embaby

Executive Sous Chef

Swiss Inn Resort Taba

Hedaya Zaky Askar

Chef

Pyramid Navigation Company

Khaled Mustafa Hamam

Senior Chef de Partie

Semiramis InterContinental

Moataz Mohamed Ibrahim

Chef

Pyramid Navigation Company

Mohamed Mohamed A. Aziz Lashin Chef

Pyramid Navigation Company

Nabil Naeim

Junior Sous Chef

Semiramis InterContinental

Ragab Said Mohamed

Chef de Partie

Cairo Zamalek Residence

Ramadan Abdel Latif

Chef de Partie

Ramses Hilton

Samir Farag

Sous Chef

Semiramis InterContinental

Samuel Naguib

Junior Sous Chef

Ramses Hilton

Tamer Ahmed El Said

Chef

PMS Petroleum Marine Service

Walid Abdel Ghaffar Abdel Hay

Chef

Pyramid Navigation Company

Yehia Khamis Abou Zeid

Chef

Pyramid Navigation Company

Youssef Mohamed El Rashidy

Chef

Pyramid Navigation Company

Certified Participants of «Handling & Cooking Vegetables» Training Workshop held from 22 till 24 March, kindly sponsored by Juhayna. Congratulations!

Abdel Aziz Abdel Samei Abdel Aziz

Chef de Partie

Hilton Sharm Waterfalls Resort

Adel Boushra Garas Sorial

Executive Chef

Kimo Restaurant for Fast Food

Adel Mustafa Abdel Aziz

2nd Commis

JW Marriott Hotel Cairo

Ahmed Ibrahim Ahmed

3rd Commis

Semiramis InterContinental Hilton Sharm Waterfalls Resort

Badr Sedky Masaud

Head Chef

Beit El Salam

Hani Ali Mohamed Bayoumi

2nd Commis

Semiramis InterContinental

Omar Hussein Saber

Demi Chef de Partie

JW Marriott Hotel Cairo

Wael Hussein Ahmed Mustafa

2nd Commis

Platinum Service

Wagih Nozhy Hakim

Head Chef

Beit El Salam

May - June 2010

C h e f ' s Co r n e r

Ahmed Mohamed Ahmed El Madboly 2nd Commis

31

Workshops

Certified Participants of «Essentials of Food Costing» Training Workshop held from 12 till 13 April, kindly hosted by Semiramis InterContinental and sponsored by Juhayna.

Congratulations!

Abdel Aziz Mohamed Abdel Aziz

Cost Control Manager

Mediterranean for Tourism Projects - Café Ole Español

Abdel Halim Mahmoud Mohamed

Receiving Clerk

Stay Bridge CityStars Cairo

Adel Boushra Garas Sorial

Executive Chef

Kimo Restaurant for Fast Food

Ahmed El Etreby

Executive Chef

THM Group Company

Ahmed Farag Serour

Sous Chef

Ramses Hilton

Ahmed Fouad Mohamed

Assistant Pastry Chef

Semiramis InterContinental

Ahmed Kamal Marzouk

Sous Chef

Semiramis InterContinental

Antwan Sleem Mourice

Inventory Clerk

Holiday Inn CityStars Cairo

Ashraf Ahmed Othman

Sous Chef

Semiramis InterContinental

Ayman Abdallah

Cost Control Clerk

Safir Cairo Hotel

Ayman Samir

Head Chef

Mediterranean for Tourism Projects - Café Ole Español

Hany Afify Sayed

Sous Chef

Ramses Hilton

Hany Fayez Mohamed

Finance (Cost Control)

Semiramis InterContinental

Hany Hamed Bader Hamed

Sous Chef

Holiday Inn CityStars Cairo

Hatem Nabil Ramadan

Assistant Cost Controller

Holiday Inn CityStars Cairo

Haytham Shaaban Abd El Aty

Cost Accountant

InterContinental CityStars Cairo

Ibrahim Youssef

Sales Manager

El Nour Vegetables & Fruits Supplies & Export

Joseph Yousry Yaacoub

Head Chef

SEAVIN PSS Egypt

Khaled Fouad

General Manager

Hana Food Company

Mahmoud Mohamed Mahmoud

Demi Chef de Partie

Teatro Restaurant

Malak Attallah Youkeim

Cost Control Supervisor

Akassia Swiss Resort

Mohamed Hassab El Sayed Gouda

Junior Sous Chef

Holiday Inn CityStars Cairo

Mohamed Mahmoud El Saadawy

Chef de Partie

Semiramis InterContinental

Mohamed Mahmoud Hashem

Pastry Chef

Holiday Inn CityStars Cairo

Montasser Mohamed Masaud

Executive Chef

InterContinental Dar El Tawhid Mekkah Hotel

Mustafa Abdel Maaboud

Executive Sous Chef

Radisson Blu Taba Resort

Rami Ibrahim Kamal Hassan

Senior Cost Accountant

InterContinental CityStars Cairo

Ali Abu Bakr Abd El Karim

Ingy Mohamed Bahgat

Hana Food Company

Wael Mohamed Ramadan Hamouda

Executive Sous Chef

Dorra Beach Resort Jeddah

Wessam Mohamed El Hadidy

Owner

Quick Sandwich & Fido Food

May - June 2010

C h e f ' s Co r n e r

Dr. Sherif Abbas

32

Workshops

Certified Participants of «Hors d' Oeuvres & Canapés» Training Workshop held from 27 till 29 April, kindly hosted by Cairo Zamalek Residence and sponsored by Milkana.

Congratulations!

Abdel Rahman Gomaa

Chef de Partie

Hilton Sharm Waterfalls Resort

Ahmed Mahmoud Abdel Moneim

1st Commis

Ahmed Mosaad Ahmed El Etreby

Executive Chef

THM Group Co.

Cherine Azzam

Catering Department Manager

Milkana Company

Ehab Mahmoud Nassar

Chef de Partie

Hilton Sharm Waterfalls Resort

Hussein Mohamed Gomaa

Head Chef

Jasper's Pastry Factory

Islam Hassan Youssef

1st Commis

Arabic Academy for Technology & Science

Kum How

Owner

Kum's Cake

Mahmoud Rabei Mohamedy

Chef

IKEA Office Cairo

Mohamed Essam

Owner

Kamel Bakery for Food Products Ravioli (Cookie Man)

Mohamed Kamal Abdel Kader

Demi Chef de Partie

Arabic Academy for Technology & Science

Mohamed Sayed Yaakoub

Chef de Partie

Cairo Zamalek Residence

Samir Ibrahim Yassin

Baker & Pastry Chef / Owner

La Petit Bakery & Pastry Shop

Sayed Hussein Abdel Hady

Chef de Partie

Safir Cairo Hotel

Sherif Hosny Youssef

Executive Chef

Global Napi Pharmaceuticals Co.

Sherif Kamel

Baker Chef

Monginis Foods Ltd

Yamany Farouk

Chef de Partie

Monginis Foods Ltd

Dina Ghoneim

Lamyaa Nabil Ewiss

Saly Ahmed El Guindy

C h e f ' s Co r n e r

May - June 2010

33

Calendar

Mark Your Calendar June’10 The 13th National Salon Culinaire, organized by the Egyptian Chefs Association (ECA), is scheduled to take place on 29 June at the InterContinental CityStars. 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

September'10 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

October’10

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 The 10th IHF, International Hospitality Forum, the annual trade show for the hospitality and foodservice sector of Jordan and the region will be held from 25 till 27 October at Amman Exhibition Park, Jordan. It promises to be an excellent event that offers great business opportunities in a country where tourism and hospitality services contribute to over 13% of GDP. Last year more than 60 exhibitors received around 30,000 trade visitors from a number of countries including Lebanon, Syria, Jordan, Egypt, Iraq, Kuwait and the United Arab Emirates. For more information contact the organizers Events Unlimited on mobile 00962 795742492 or fax 00962 65656550 or email samar@eventsunlimited.com.jo or visit www.eventsunlimited.com.jo To download an updated post show review, kindly log on to http://ihfjordan.com/reviews/IHF.pdf for pictures you can visit http://picasaweb.google.com/hospitalityserviceslebanon/ InternationalHospitalityForum2009

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’11 SIGEP, the 32nd International Exhibition of Artisan IceCream, Pastry, Confectionery and Bakery Production, will take place from 22 to 26 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. Special event at this year's show will be the "Sicily Days", which will feature Master Confectioner Luciano Pennati presenting the legendary taste of Sicily's confectionery. For more information contact the organizers Rimini Fiera on 0039 0541744 262 / 479 or fax 0039 0541744 772 or email Roberta Masini at r.masini@riminifiera.it or visit www.riminifiera.it

May - June 2010

C h e f ' s Co r n e r

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 /

34