Chef's Corner Issue 61 English by Egyptian Chefs Association

National Salon Culinaire

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Contents

Chef’s Corner Issue 61

July - August 2010

Editorial

Markus J. Iten Ahmed El Nahas

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Competitions

H.E. Zoheir Garranah at the Salon Culinaire’10 Medal Winners National Salon Culinaire’10

Interview & Profile

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WACS President Gissur on the future of WACS Nobu…From Modest Sushi Chef to Global Superstar

Feature

Dining by Nordic Lights Fruits for Health

Recipes

Banana Mousse Cake Rice Custard and Almond Cream Tart

Training

ECA Bookstore Quiz ECA Workshop Certifications

Meeting Point

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C h e f ' s Co r n e r

Makro Opens its Doors in Egypt Chef’s Corner News Welcome ECA Members Calendar Lainox, All in One Unit

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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 Amira William Translation Hussein Sayed Amal Bassaly Cover Photo by: Salah Ibrahim

Dear Colleagues and Friends of the Culinary Profession, By the time you receive this issue of Chef's Corner we will be well into Ramadan so therefore “Ramadan Kareem!” to all fellow chefs, sponsors and friends of the culinary profession. I wish to give you an update on our progress with the Culinary Training Centers project. First and foremost my main focus is with the trainersto-be, all ten of them. Since the month of May we are covering, step by step, the 32 topics of the program. These topics are not only a classroom affair, but also include a great deal of work and practice in the kitchen. We all know how hot it can get in a kitchen when there is no AC, at ground level with all the burners at full thrust, including two ovens. It is not only the heat the chefs are struggling with, but also – now seriously improved – the knife handling skills in slicing, dicing, chopping, tourning etc. Sounds simple enough; well, apparently it is not so simple at all! We all know that any product we cook needs to be in the same size and shape. Equal size is needed to promote even cooking and the right shape is needed for a professional clean and neat display of the foods on a plate or buffet. Simple? Find out for yourself and give it a try to make 24 potatoes the same size and shape and see how far you get and what your colleagues have to say about your performance. On the lighter side, I introduced a light fitness program. You may ask ‘What for?’ Well, to be honest, most of our teachers-to-be, like many other chefs and community members for that matter, have the tendency to be slightly – or not so slightly – chubby or one could say, overweight. To combat this tendency, the following inspiring program has been implemented. First, some football to get their attention; then some running in circles to warm them up, followed by some light stretching such as 100 push-ups and 60 sit-ups, etc., and then some more football, running, and so on. You ask 'Who is in charge of this?' Rest assured, someone who knows exactly how to get our guys back in shape, since he is in good shape himself. His name is Captain Khaled, ex-Special Forces, and he takes lovingly care of our teachers twice a week. If anyone wants to join in, they are more than welcome! Another question you may ask, 'Why all this running about if they need to become professional culinary trainers?' As I already explained, they need to get a bit leaner, trimmer and fitter. As chef you have to be lean, trim and fit, otherwise you can never execute your work with efficiency and answer to the high demands of the job. Does it work? YES! Many already had to punch extra holes in their belts so as not to loose their pants. Good sign, except, at present we have four out of action: one with a pulled shoulder muscle, one with a bruised back, and two with knee problems. However, the doctors have examined them and it is all a part of the game of getting back into shape and they will be back in action within a few days.

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So once again, Ramadan Kareem, and remember to keep your Iftars light and healthy!

Markus J. Iten President, Egyptian Chefs Association

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Editorial

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 Egyptian Chefs Association concluded its 13th edition of the National Salon Culinaire’10 with great success, and I wish to take this opportunity to thank InterContinental Citystars for their great hospitality in hosting once again the Association’s annual event. I also wish to thank our main sponsors of the culinary show, Unilever Foodsolutions and Juhayna Food Industries, as well as all other companies who financially contributed, for their kind support. The official award ceremony of this year’s Salon was honored by the attendance of His Excellency Zoheir Garranah, Minister of Tourism, who awarded the highest scoring chefs and the wining establishment, the Hurghada Marriott Beach Resort, with trophies in recognition of their successful achievements. In his address to the more than 200 chefs and other professionals of the industry in attendance, His Excellency emphasized the importance of serving high quality foods in sustaining and attracting tourism. In line with His Excellency’s view, Mr. Hussein Badran, Mr. Ayman Altaranissi and myself of the Egyptian Tourism Federation were attending this year’s show along with the Minister to announce the establishment of the first two Culinary Training Centers in Egypt. This project, funded by the Ministry of Tourism and managed by the Egyptian Tourism Federation with the technical assistance of the Egyptian Chefs Association, aims to raise the professional standards of culinary arts and food preparation in Egypt for the betterment of the tourism industry. The project also aims to provide basic kitchen skills training for young Egyptians in accordance with international certification standards, which will guarantee them future employment in the fast growing hospitality industry. The project is not just talk and promises anymore, but went well into its implementation phase with kitchen equipment and utensils ordered for the first two centers. The future culinary instructors are attending an intensive half-year training program to obtain their international chef’s certification. Bilingual student manuals covering all 32 topics of the International Chef’s Apprenticeship Program are being reviewed to go for print and teacher power point presentations of all topics are being composed and translated into Arabic. A marketing executive is on the road to spread the word and familiarize everyone with the ins and outs of the training program and information on how to sign up. In case you wish to find out more about this great chef’s training program, please call the Association where the project’s marketing executive Doris Frei, or Marwa Said and Amr Abdel Salam of the ECA membership department can provide you with all the details or arrange for someone to visit your establishment. Also presentations on the program will take place in the main cities and resort regions such as Cairo, Sharm El Sheikh, Hurghada and Luxor. It is a massive undertaking with many details and logistics involved; from kitchen installments to ordering jackets and chef’s knives for students; from drawing up market lists for the practical sessions (as two thirds of the program is practical skills training), to developing marketing materials and applications forms for student enrollments. However, with all parties dedicated and involved to get all in place and organized during the remaining five months, we are sure to kick off and welcome our first students by January’11.

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Representative Upper Egypt Ibrahim Rashed

Dear Hospitality Wizards,

We will keep you posted on all the developments, but for now, I would like to wish everyone a blessed Ramadan and a happy Eid Al Fitr!

Ahmed El Nahas Chairman, Egyptian Chefs Association

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Competition

Photography: Salah Ibrahim

H.E. Zoheir Garranah attends the National Salon Culinaire’10 The Egyptian Chefs Association held its 13th annual National Salon Culinaire on Tuesday 29 June, kindly hosted by the InterContinental Citystars and sponsored by Juhayna Food Industries and Unilever Foodsolutions. C h e f ' s Co r n e r

his year's edition of the Chef’s Association’s annual culinary show was honored by the attendance of H.E. the Minister of Tourism, Mr. Zoheir Garranah, who emphasized the importance of high-quality food in attracting and sustaining tourism. Also among the VIP attendees was Mr. Ahmed El Nahas, President of the Egyptian Tourism Federation and Chairman of the Egyptian Chefs Association, who announced to the distinguished guests the Culinary Training Centers Project of Egypt.

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Competition

This Ministry of Tourism-funded project will enhance the culinary standards of the hospitality establishments as well as provide young Egyptians with an opportunity to learn a specialized skill to be employed in the industry. The project will be managed by the Egyptian Tourism Federation with the technical assistance of the Egyptian Chefs Association, already renowned for its quality kitchen training programs. The first two Culinary Training Centers to be opened will be located at the Akhbar Al Youm Academy in 6th of October and at the Faculty of Tourism & Hotels, South Valley University in Luxor. Also in attendance at this year’s Salon Culinaire was the President of the World Association of Chefs Societies (WACS), Gissur Gudmundsson, along with five other prominent international guest jury members, who had been specially flown in to judge the Egyptian chef’s competition. The international judging committee awarded in total 42 Bronze medals and 10 Silver medals at this year’s culinary show. The ECA Culinary Trophy 2010 was awarded to the Hurghada Marriott Beach Resort. Although the overall standard of the exhibits was not as high as last year, the Junior chefs' participation was noteworthy. They scored 4 bronze and 3 silver medals out of a total of 14 entries. Also worth mentioning were the only two female chef entries of the competition, scoring a bronze and a silver medal, both in the category Main Course Middle Eastern Cuisine. One of them, Chef Sayeda Hussein Nasr of InterContinental Hotel Group CityStars even won the overall highest score award in this category. Extra flair was added to the annual show by the Culinary Ambassadors of Egypt, who showed their talents to their colleagues and also prepared the delicious canapés served at the cocktail reception held as conclusion to this year’s event. Although Chef Markus Iten, President of the Egyptian Chefs Association, was happy with the turnout this year and the attention the show received by the Ministry of Tourism, he was less pleased with the level of the culinary exhibits. Therefore, he thanked all competitors, but urged them to gear up their efforts in preparation for competitions. Only dedicated practice and training will ensure that international standards are achieved. The international judging committee was of the same opinion, and complemented the ECA on the overall organization of the show, and gave the competitors the feedback they needed to improve their exhibits next time around. The ECA wishes to thank all participants, judges, sponsors, and supporters for the success of the National Salon Culinaire’10.

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Competition

Medal Winners Team Competition National Salon Culinaireâ&#x20AC;&#x2122;10. Congratulations! 1st Place ECA Culinary Trophyâ&#x20AC;&#x2122;10 Silver Medal

Categories: Plated Main Course, Main Course Middle East Cuisine, Three Course Menu

Hurghada Marriott Beach Resort

Adel Mustafa 2nd Commis JW Marriott Mirage City Main Course Silver Medal

Team Members Essam Sayed Executive Chef Ahmed Said 1st Commis Mohamed Abdallah 1st Commis Abdel Mohsen Amin Pastry Chef

2nd Place Bronze Medal InterContinental Hotel Group City Stars Team Members Essam Rashwan Junior Sous Chef Hamed Hassan Chef de Partie Ahmed Ragab 1st Commis Mohamed Ismail Chef de Partie

3rd Place Bronze Medal JW Marriott Hotel Mirage City Team Members Ahmed Mahmoud Salah HACCP Manager Mohamed Mahmoud Hassanein Chef de Partie Yasser Hosni Chef de Partie Ali Fathy Demi Chef de Partie

Categories: Starters, Tapas, Show Platters, Vegetarian Platter Antar Ali Mohamed Sous Chef Iberotel Aqua Marine Hurghada Plated Starters Silver Medal

Categories: Plated Main Course, Main Course Middle East Cuisine, Three Course Menu Sayeda Hussein Nasr Chef de Partie InterContinental Hotel Group City Stars Main Course Middle Eastern Cuisine Silver Medal

Categories: Plated Starters, Petit Fours with Showpiece, Novelty Cake, Wedding Cake Hassan Mohamed Nour El Din 2nd Commis Semiramis InterContinental Petit Fours with Showpiece Silver Medal

Category: Decorative Showpiece Mahmoud Hussein Chef Artist Fairmont Towers Heliopolis Silver medal

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Highest Score Awards - Juniors Sponsored by Juhayna Food Industries

Highest Score Awards - Seniors Sponsored by Unilever Foodsolutions

Categories: Starters, Tapas, Show Platters, Vegetarian Platter Mohamed Selim 3rd Commis Semiramis InterContinental Plated Starters Bronze Medal

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Competition

Medal Winners Individual Competitors National Salon Culinaire’10. Congratulations! Silver Medals Juniors

Plated Main Course

Mohie El Din Mokhtar Demi Chef de Partie InterContinental Hotel Group City Stars

Adel Mustafa 2nd Commis JW Marriott Hotel Mirage City

Main Course Middle Eastern Cuisine Moustafa Omar Farouk Trainee Semiramis InterContinental

Three Course Menu Hassan Ali Mahmoud Trainee Semiramis InterContinental

Silver Medals Seniors Plated Starters Antar Ali Mohamed Sous Chef Iberotel Aqua Marine Hurghada

Main Course Middle Eastern Cuisine Sayeda Hussein Nasr Chef de Partie InterContinental Hotel Group City Stars

Show Platter Fish Hassan Mohamed Nour El Din 2nd Commis Semiramis InterContinental

Decorative Showpiece Sameh Said Ali Khodeir Executive Pastry Chef Salé Sucré Mahmoud Hussein Hamed Chef Artist Fairmont Towers & Heliopolis Hotel

Bronze Medals Juniors Plated Starters Mohamed Selim 3rd Commis Semiramis InterContinental

Main Course Middle Eastern Cuisine Amira Mohamed 2nd Commis InterContinental Hotel Group City Stars

Bronze Medals Seniors Plated Starters Ashraf Omar Chef de Partie InterContinental Hotel Group City Stars Mahmoud Maher 1st Commis Iberotel Cairo Hotel & Casino

Show Platter Fish Mohamed Abdel Mohsen A. Fattah Demi Chef de Partie Semiramis InterContinental

Plated Main Course Walid Abdel Fattah Demi Chef de Partie JW Marriott Hotel Mirage City Montasser Abdel Galil Basha Executive Chef Club of El Nasr Co. for Oil Hossam El Din Mustafa 3rd Commis Ramses Hilton Hotel Hamdy Mohamed Abdel Aziz Executive Sous Chef Beach Albatros Hotel

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Ismail Salah El Din Masaud Pastry Chef T- Club Marsa Alam Hotel

Essam Abdel Hakim 3rd Commis InterContinental Hotel Group City Stars

Mohamed Fathy 2nd Commis Semiramis InterContinental Wael Hassan 2nd Commis InterContinental Hotel Group City Stars

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Competition

Ahmed Farouk Shaker Demi Chef de Partie Iberotel Cairo Hotel & Casino Atef Ibrahim Ahmed Executive Chef LSG Sky Chef - EgyptAir Mohamed Mahmoud Hassanein Chef de Partie JW Marriott Hotel Mirage City Bassam Fawzy 2nd Commis InterContinental Hotel Group City Stars

Main Course Middle Eastern Cuisine Mohamed Mahmoud Mohamed Junior Sous Chef Tempo Restaurant & Lounge at The Allegria Golf Club

Three Course Menu Yasser Taha 2nd Commis Ramses Hilton Hotel

Wedding Cake Emad Afify Demi Chef de Partie JW Marriott Hotel Mirage City Abbas Mohamed El Sayed Chef de Partie Fairmont Towers & Heliopolis Hotel Sameh Said Ali Khodeir Executive Pastry Chef SalĂŠ SucrĂŠ

Decorative Showpiece Fathy Attia El Batran Chef de Partie Pastry Grand Hyatt Cairo Ramadan Mahmoud El Sharkawy Executive Chef Lagoon Resort Alexandria Hussein Mohamed Mahmoud Kitchen Artist Iberotel Makadi Beach

Yasser Sayed Soliman Chef de Partie LSG Sky Chef - EgyptAir

Ali Ahmed Ali Chef de Partie Pastry Grand Hyatt Cairo

Mohamed Salem Ahmed Chef de Partie Concorde El Salam Hotel Cairo

Montasser Amir Gawergy Senior Chef Artist Savoy Sharm Hotel

Amr Abdel Kader Demi Chef de Partie InterContinental Hotel Group City Stars

Khaled Ahmed Fahmy Sous Chef Sun Rise Festival Hurghada

Plated Desserts

Hussein Mohamed Mahmoud Kitchen Artist Iberotel Makadi Beach

Hesham Abdel Maaboud 1st Commis Ramses Hilton Hotel El Sayed Mohamed Orabi Demi Chef de Partie Fairmont Towers & Heliopolis Hotel

Ahmed El Sayed Chef de Partie Pastry Grand Hyatt Cairo

Montasser Amir Gawergy Senior Chef Artist Savoy Sharm Hotel

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Ahmed Helmy Reyad Demi Chef de Partie Semiramis InterContinental

Mohamed El Sayed Ibrahim Chef Garde Manger Iberotel Makadi Beach

Gerges Fathy Kamel Nawar Pastry Chef Sands Taba Hotel

Reda Mohamed Ali 1st Commis Semiramis InterContinental

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Competition

Judging Committee National Salon Culinaire’10 Head Judges Gissur Gudmundsson Robert Oppeneder Arnold Tanzer Martin Kobald Nermine Hanno Thomas Gugler

WACS President WACS Certified Judge Level A Chairman WACS Culinary Competition Committee WACS Certified Judge Level A & P Continental Director of WACS Africa & Middle East WACS Certified Judge Level A Chairman WACS Marketing & Communication Committee TV Culinary Show Presenter & Food Editor Fatafeat WACS Certified Judge Level B Manager Menu Design & Costing Executive Master Chef Saudia Catering WACS Certified Judge Level B

Judging Committee Assistants Tarek Ibrahim Mohamed El Saadany Samir Abdel Azim Badr Abdel Hafiz

Senior Consultant MLA Africa & Middle East WACS Certified Judge Level B Executive Chef Jolie Ville Maritim Alexandria Corporate Executive Chef, Jaz & Iberotel Hotels Egypt Culinary Instructor in Training Culinary Training Centers of Egypt

Culinary Ambassadors of Egypt Abdallah Kamel Pastry Chef Galal Farouk Demi Chef de Partie Hany Hamed Badr Hamed Sous Chef Hassan Alaa El Din Commis Mohamed Hussein Nosseir Chef de Partie Mohamed Mahmoud El Sadaawy Chef de Partie Mohamed Rabei Abdel Meguid 1st Commis Garde Manger Mina Sobhy Gaballah Chef de Partie Omar Abdel Moneim Junior Sous Chef Walid Roushdy Demi Chef de Partie Hossam El Din Mohamed Executive Sous Chef Tarek Ibrahim Khamis Senior Consultant

InterContinental Citystars InterContinental Citystars Holiday Inn Citystars Grand Hyatt Cairo Grand Hyatt Cairo Semiramis InterContinental Tempo Restaurant & Lounge at The Allegria Golf Club InterContinental Citystars InterContinental Citystars InterContinental Citystars InterContinental Citystars Team Manager & Trainer Culinary Ambassadors of Egypt MLA Africa & Middle East Trainer Culinary Ambassadors of Egypt

Thank You Sponsors & Contributors National Salon Culinaire’10 InterContinental Citystars

Main Sponsors

Juhayna Food Industries Unilever Foodsolutions

Other Sponsors & Contributors Al Ahram Beverages Company Al Qaswaa Co. for Trade and Supplies Alex Bakeries AM Foods Egypt Bakery Stores

EgySwiss Egyptian Group for Marketing El Mohandess Co. Farm Frites Golden Pack Mass Food – Temmys Nestlé Egypt Primavera Ramses Fresh Soudanco Three Chefs Watania for Trading

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C h e f ' s Co r n e r

Host

Photography: Salah Ibrahim

Interview

WACS Reaching Out For the first time, Gissur Gudmundsson, WACS President, attended the National Salon Mahmoud met Chef Gissur to talk about his aspirations and the future role of WACS as he sees it.

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Culinaireâ&#x20AC;&#x2122;10 in Cairo. Samira

You have always been very active in chefs' Associations, what is the strength of Associations as you see it? Why are they so important for chefs? I have been on the board of WACS since 2004 and I would say that it should be a requirement to serve on the board first before one becomes president, as it allowed me to be well acquainted with the functioning of the organization and this facilitated my work tremendously. The strength of Associations is the networking and common interests and goals they represent. Chefs in various countries share so much and have such similar interests! This coming together of chefs is important as we are setting rules and regulations for international competitions that all must agree on. It's similar to the FIFA; imagine if football was played by different rules in different countries? We need rules, not just guidelines; and it's important because there is so much effort and money involved, so the competition rules need to be fair to all.

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Interview

As WACS President, what do you feel are the most important priorities facing chefs today? For chefs in the past and today, education is always priority number one, two and three! Education builds itself up by passing on the knowledge to the next generation in order to raise the standards. In other words, education is important because it serves everyone's interests. Take the WACS as an example. The WACS is 80 years old today. All the things that were done in the past allow us to function as we are today. Without that we wouldn’t be here today. At first the organization was created to lobby for chefs' rights and interests throughout the countries that were taking part. After World War II it became an organization more oriented toward looking out for the general interests of the chefs and for professional networking among all chefs across borders. What do you aim to accomplish before your tenure is over? How do you see the development of WACS over the next few years? Two years ago I made a promise to open a head office. We hired our first person a year ago, and we will continue to hire part-time staff in the Americas and Asia. In my view, you need staff and can’t depend only on volunteers to ensure that goals are executed in due time and that there will be continuity in the projects undertaken, with programs followed through even as board members change. The major hurdle in the past was funds, but financial resources come when you do things that are of value. We just launched a magazine for our members. We've also made our website available in four languages and completely redesigned the website. We have to take a business approach in managing the organization and things will start to happen. I have always believed that if you have something in mind that is of value and that you believe in, you must first do it, and then the funds will follow. I think that one of the priorities for us is to ensure a future office for WACS with staff so that all the good things will be kept in one place regardless of who is in charge. This will ensure our members access to WACS at all times, 24 hours a day.

In fact, there are plans to bring many efforts all under one umbrella, the “World Chefs Without Borders”. It will be a win-win situation, as small local projects will feel part of a whole, and for the “World Chefs Without Borders” it will also be good as it will lend it more weight if it represents so many projects. We will be able to say that we have raised so much in funds for instance, so that our voice is heard louder and clearer when dealing with large players such as governments, large international

If you had unlimited resources, which issues that affect chefs would you tackle and why? It has to be "Education". We are already working on standardizing the education that chefs receive. We also want to standardize the word "chef". For example, when you use the word "doctor" there is a certain basic education that you must have, in order to be allowed to use the term "doctor". We want to create the same with the term "chef". So we are working on developing a set of criteria for basic education that would be needed as a minimum requirement to allow the term "chef" to be used. The key consideration is which schools can be recognized as accrediting members that in turn can recognize individuals as "chef" in accordance with the internationally accepted standard for chefs’ education. This is the work of the Education Committee, a group that includes countries like Malaysia, Canada, Norway and the US, among others, and is working on the recognition of "Quality Culinary Education Programs". We are trying to create a program that will set the standards for recognition by culinary schools worldwide. One challenge has been to choose the level for this standard in a way that is not too high, or you will exclude too many schools, nor too low or it will loose its value and credibility. We opted for somewhere near the middle level so as to include as many quality establishments as possible, while still maintaining a level worthy of our name. How do you see cooperation among chefs in the future? For tomorrow's chefs there will be a crucial choice: either you open up for exchange and benefit from others' experience or you will perish. Choosing to open up exposes you to different visions of gastronomy in different countries when you travel. That's the best way today for continuing education and it's a worldwide trend. It's happening now with easy communication through internet and it's getting more exciting for chefs as they are now able to experience the cuisines of other nations firsthand and to enrich themselves professionally in the process. What was your proudest moment as WACS president so far? It's hard to pinpoint any specific moment. I'm especially proud of the camaraderie that exists between chefs; everyone tries to help in one way or another. In fact you can ask for almost anything imaginable that you need from colleagues, they are sure to provide it and gladly! This camaraderie knows no boundaries and it makes no difference what language you speak; we have a common body language between us chefs that all of us can understand! Any advice for young chefs starting out? Yes. Too many chefs start out thinking they can be stars and geniuses. But you should learn the basics first before you try to excel!!

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What role would you like to see WACS play outside the European countries and the US? WACS should play the same role all over the world. In some countries where you don't have the same culinary educational system, such as Haiti or Georgia, there is a chance for WACS to get involved in helping those countries with their culinary education problems. We have a plan, for instance, to involve chefs that are retired to help teach the future generation. This will be done through the “World Chefs Without Borders”.

organizations, the United Nations, and others. For example, we are negotiating an agreement where the Canadian Army will build us a kitchen anywhere in the world where it is needed. We do bear in mind that WACS is an organization that has no boundaries and no political affiliations.

Feature

Dining by Nordic Lights C h e f ' s Co r n e r

You may be familiar with the Nordic lights, but how familiar are you with Nordic cuisines? Chefâ&#x20AC;&#x2122;s Corner gives you a glimpse into the kitchen delights and cuisines of the Northern European countries. J ul y - A ugu s t 2 0 1 0

Feature

Written by: Violeta D. Salama

Nordic cuisine is defined by simplicity, since emphasis is placed not on elaborate tasting heavy sauces, but rather on the natural flavor of local produce. Because of the countries’ location far north in the European continent, they are destined to endure long and cold winters and shorter summers. Therefore, the local cuisine has had to rely for many years on animal products and earthy tubers, with vegetables and herbs used sparingly. On the other hand, what the dishes lack in spices, they more than make up for in heartiness of taste! There are many similarities to be found between the Nordic neighbors, dictated by the parallel climate conditions and the blessed abundance of the sea washing their shores. Despite not being native to the region, the potato has become the undisputed king of the staple fare, its presence ubiquitous in all the Nordic cuisines: as mashed potato, new potatoes, potato dumplings and potato salads, this versatile tuber has deep roots in the hearts and stomachs of the local people! Another common denominator which all the cuisines posses is the wealth of wild berries, largely available throughout the region. Berries are used in soups, as an accompanier to stews and reindeer steaks, in cold drinks and warm pastries. Especially popular is the lingonberry jam (slightly similar to cranberry sauce), which is served with traditional meat balls in Denmark and Sweden, as a condiment to meat dishes in Finland and as a sweet dessert in Norway and Iceland. A special place has to be allocated to the importance of meat balls in Swedish, Norwegian and Danish cuisines; but, whereas in Sweden and Norway the meatballs are served with a heavy cream sauce and mashed potatoes, in Denmark the traditional “frikadellers” (meatballs) are preferred with cabbage in white sauce. As hunting is very big in the Nordic countries, game meat is a constant presence on the dining table, with reindeer, moose, duck and fowl providing meals rich in meat with distinct taste. Game meat does feel heavy both in flavor and digestion, therefore it is often served with crushed junipers berries or lingonberry jam on the side, to neutralize the heavy taste of the meat with the sweet taste of the condiments.

Bread and bread dishes also play an important part in the Nordic diet, with whole meal and rye breads being the most loved varieties. Rye breads are used as a foundation for openfaced sandwiches, with toppings containing anything from smoked salmon and herring to cheeses and liver pâtés. In addition, each country has its own selection of mouth-watering pastries, some filled with jams, others with chocolates, some covered in pearl sugar and others laced with cinnamon and vanilla. Sweet pastries are predominantly served accompanied with coffee, and since the Nordic countries hold the first place for coffee consumption per capita, there must be a whole lot of sweet treats served up there! Food festivals play an important role in maintaining the spirit of the Nordic people throughout the year. Just like in many other countries, food festivals are great occasions for people to eat, drink and be merry! "Kraftskiva" in Sweden and "Krabbelag" in Norway are two such splendid occurrences dedicated to the love of seafood, boiled potatoes and schnapps, innate in the hearts and bellies of the Nordic gourmands. Kraftskiva (crayfish party) takes place in August, and its participants indulge in large amounts of boiled crayfish and all its accompaniments. Krabbelag (crab party) on the other hand is a more frequent festivity, which fortunately for the Norwegians takes place anytime someone decides to cook large crabs in a hot pot while serving drinks and chatting with good friends! Whereas the Swedes and Norwegians commemorate their appreciation for seafood, the Icelanders observe a particular tradition of their own, which unfortunately will send the faint-hearted running for the door! “Thorrablot”, is a midwinter festival in Iceland and what makes that festival special is the plate of “thorramatur”, offered! Thorramatur consists of cured meat and fish: smoked lamb’s head, liver sausages, rams testicles, dried fish and fermented shark being a few examples served to the brave!

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Since the Nordic countries are surrounded by water, seafood is the mainstay of the cuisine. Types of seafood vary but popular choices include herring, salmon and trout; shrimps, lobster and crayfish. Icelanders, however, feast on haddock, cod, halibut and plaice. Pickled herring is the number one appetizer in both Sweden and Denmark, and it is most often served with boiled eggs, potatoes and a sour-cream based sauce. In Denmark, herring can also be found which is first fried and then marinated; this is called "stegte sild i eddike", meaning "fried herring in vinegar". On extra festive occasions, a prepared "silderet" (herring dish) might be served in which the herring pieces are placed in a serving dish along with other ingredients such as onions and capers, or apples and horseradish.

The one traditional Norwegian dish with a claim to international popularity is the smoked salmon. It is now a major celebrity, gracing tables around the globe. Served as an appetizer, in a sandwich or with scrambled eggs, it is accompanied with capers, horseradish and a dill sauce or simply with sliced lemon and buttered toast. Close to smoked salmon is "gravlaks" or "dug salmon", which is salt and sugar cured salmon, seasoned with dill and other herbs and spices. Gravlaks, though native to Norway, is also served in the other Nordic countries and has found popularity among international food-savvy connoisseurs.

As for Denmark, it may not have a wild food festival but instead, it has its “Polsevogn” (sausage wagon), which represents a faithful local tradition in its own right! Polsevogn is the "original" fast food outlet in Denmark, where one can eat a variety of different sausages, some smothered in mustard and others in remoulade sauce! Polsevogns in Denmark are as widespread and popular as “Foul and Taameya” shops available throughout Cairo! And as much loved and appreciated!

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Recipes

Laye re d B re a d a n d Ap p l e D e sser t w i t h Co t t a g e Ch e e s e

S moked Pan f ri e d S a l m o n

(Estonia)

(Iceland)

Smoked panfried salmon on a bed of salad served with horseradish and herb oil dressing. Cut cold smoked salmon into 60 g slices. Fry in pan, start with bone side then skin side until medium rare.

Salad

500 g Dry sourdough rye breadcrumbs 500 g Light brown sugar 1 pkg Ground cinnamon 3 kg Apples 100 g Butter 2 kg Cottage cheese 1 pkg Vanilla sugar 2 kg Whipping cream 500 g Blackcurrants 200 g Chopped hazelnuts Blackcurrant sprigs as garnish Fry the breadcrumbs with butter, 200 g sugar and cinnamon. Whip the cream and fold the cottage cheese gently in and add vanilla. Place the apples in a saucepan with a little water. Cook gently until tender, add the currants and some sugar and remove saucepan right away from the stove. Cool quickly in a cold water-bath. Use the rest of sugar for making caramel and mix this with the chopped hazelnuts. Save part of the caramel and hazelnut praline for garnish, and mix the rest with the fried breadcrumbs. Arrange the bread mix in individual serving bowls and layer with the cream cheese and apple mix. Garnish with the praline and blackcurrant sprigs.

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C h e f ' s Co r n e r

Make mixture of fresh colorful salad arugula as main part, and mix in with 5 g lemon zest, 15 g capers, 25 g pinus pinea, black sesame seeds and fine strings of mint. For horseradish sauce mix well 200 g crĂ¨me fraiÄ&#x2030;he, 15 g freshly ground horseradish, juice of 1 lime, pinch of salt and pepper and touch of sweet ketchup. Let rest for one hour. For herb oil mix together 100 ml extra virgin olive oil, fresh basil, fresh parsley, fresh coriander and a touch of salt and pepper. Mix well in blender.

25 servings

Recipes

Latg a l e Ho t S m o ke d Ee l w i t h B e e t ro o t s

Janssons Te m p t at i o n

(Latvia)

(Sweden)

4-6 servings 1000 g Potatoes (do not use new potatoes) 2 Onions 15 g Butter 100 g Swedish style anchovy fillets in brine 400 g Whipping cream 30 g Breadcrumbs

Marinade 45 ml 2 4 30 g 5 g 500 ml

Hot smoked eel Horseradish cream Spring onions finely chopped, or chives Boiled small beetroots Vinegar Bay leaves Juniper berries Sugar Salt Water

Boil marinade until sugar is melted. Pour over the beetroot. Chill down fast and place into fridge for 24 hours. Cut the beetroot into lobes. Place a piece of hot smoked eel fillet on a plate and place the beetroot on top sprinkle with a drop of horseradish cream and garnish with fine chopped spring onions (or chives).

C h e f ' s Co r n e r

Preheat oven at 250ÂşC. Peel and cut potatoes into strips. Do not rinse potatoes, as their starch thickens the sauce. Peel onions, cut into thin slices and sautĂŠ in 15 g butter until soft. Generously grease a deep, straight-sided ovenproof dish. Layer potatoes, onions and anchovies, ending with potatoes. Press down lightly to even out surface. Pour cream almost to top of potatoes. Sprinkle with anchovy brine and breadcrumbs. Add a dot of butter and bake about 45 minutes.

200 g 45 g 5 g 120 g

Source of recipes and photographs: Chefs without Borders, edited by Katrin Streimann.

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Profile

Nobuyuki Matsuhisa â&#x20AC;Ś From a Modest Sushi Chef into a Global Superstar

Sashimi Salad with Matsuhisa soy sauce dressing, Yellow Tail Sashimi with Jalapenos, Squid Pasta with light garlic sauce, and Black Cod in Miso are some of the imaginative signature dishes that led Food & Wine Magazine to name Nobuyuki Matsuhisa one of America's "10 Best New Chefs" for 1989. Compiled by: Amal Bassaly

He then bounced around between peddling fusion cuisine in South America, opening an eatery in Alaska that burned to the ground, to working nine years at a Los Angeles sushi bar to pay off his debts. In 1987, he opened his own restaurant "Matsuhisa" in Beverly Hills. The restaurant quickly became a hot spot and was frequented by Hollywood celebrities, including Robert DeNiro, who invited Nobu to set up a restaurant in New York. In August

In 1998, Los Angeles Times Magazine included him among Southern California's rising stars, while in 1993, New York Times chose Matsuhisa as one of the Top 10 restaurant destinations of the world. As New York Times food critic Ruth Reichl puts it, "Nobu epitomizes the energy of the city". He was nominated one of the 11 Most Influential Chefs of the Decade by Madrid Fusion (2009). For Nobu, 21st century cooking is influenced by globalized tastes and the speed with which fresh produce can be shipped around the world. "Twenty years ago, it was very different," he said. "Now, it's very easy to get something the next day from France, Japan, Italy, and Australia. We can have white truffles from Italy flown to Hong Kong. We can use anything we want," he explained. "The most important thing is that chefs have to understand basics. They need training â&#x20AC;&#x201D; how to select the fish, how to clean the fish, how to sharpen the knives, how to select the ingredients. If you have no basics, it will only lead to confusion." Nobu understands, however, that what is considered "basic" is also constantly changing. Several of his signature dishes, which were considered innovative a decade or two ago, are now standards in modern Japanese cuisine. "That is why I don't want people to just come, eat, drink, pay the check, then bye-bye. I want them to see how beautiful the plate is, and enjoy it from beginning to end".

C h e f ' s Co r n e r

obuyuki Matsuhisa, known to the world as Nobu, is a celebrity chef and restaurateur famous for his fusion cuisine that blends traditional Japanese dishes with South American (Peruvian and Argentine) ingredients. Nobu was born in Saitama, Japan. At age six his father tragically died in a traffic accident and he and his two older brothers were raised by his mother. The celebrity chef began his career as an apprentice at a Tokyo restaurant, "Matsue Sushi", where he was considered a trainee for a very long time and not even allowed to slice fish for the first three years! In 1973, at age 24, he was invited by a regular customer who was a Peruvian entrepreneur of Japanese descent to open a Japanese restaurant in Peru, with the same name of Matsue in partnership with his sponsor. Nobu was unable to find many of the ingredients he took for granted in Japan and had to improvise, and it was here that he developed his unique style of cuisine that incorporated Southern American ingredients into Japanese dishes.

1993, the two opened up in partnership "NOBU". Restaurants bearing his name were later opened in Milan, London, Greece, Dallas, Tokyo, Honolulu, and Dubai. Nobu's friendship with DeNiro landed him a role in the 1995 Martin Scorsese film Casino, as a wealthy businessman. Today, the Michelin-starred Nobu has 17 upscale restaurants that are as famous for their buzz as they are for their food.

Chef Matsuhisa's restaurants, and the dishes he engineers, feature a completely unique vision that is part Japanese, part South American, and entirely sophisticated. With his rebelling technique and international collection of flavors, Nobu does indeed embody the diversity, the cultural mix and the excitement of two of the world's most dynamic cuisines.

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Recipes

Prepare almond biscuit (recipe see page 25)

G enoese Ca ke Ingredients 300g 160g 500g

Almond paste Egg yolks Flour

250g 750g 175g

Caster sugar Whole eggs Melted butter

Preparation

Mix the almond paste and sugar, and whip at low speed for 5 minutes. Add the egg yolks progressively, then the whole eggs and beat for 15 minutes. Pour a small amount of this preparation into the melted butter. Add the flour to the dough and butter mixture, stirring gently. Pour into 6 cm high rings and bake at 180ْ C for 35 minutes.

B an an a Mousse

Mise en place

B anana M i x Ingredients 500g 50g

Banana, sliced Butter

40g 50g

Sugar Lemon juice

Preparation

Mix all ingredients and place on silicon paper into 170ْ C oven for 15 minutes. Remove and leave to cool.

B anana Sy ru p Ingredients 200g 80g

Sugar Banana purée

200g 20g

Water Lemon juice

250g 50g

Water Lemon juice

Preparation

Mix all ingredients and boil. Cool before use.

Ingredients 250g 250g 250g

Tortina natural (Carma) Banana purée Whipped cream (Elle&Vire)

C h e f ' s Co r n e r

B anana M o u s s e

Preparation

Whip up water and tortina natural for approximately 5 minutes on high speed. Add the banana purée and fold in the whipped cream.

Finishing and Presentation

Take stainless steel ring of 24 cm and place almond biscuit around the ring. Place a bottom layer of Genoese cake and add banana syrup by brush. Add a layer of banana mix and then a layer of approximately 1 cm of banana mousse and another layer of Genoese cake, then fill the ring with banana mousse. Cover with transfer sheet and freeze. Decorate with gel, fresh banana slices and chocolate leaves.

These pages are kindly sponsored by:

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

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Recipes

Ingredients 90g 25g 3 15g

Almond powder 90g Flour 3 Egg whites 15g Butter

Icing sugar Eggs Sugar Cinnamon Powder

Preparation Mix the almond powder, icing sugar, flour and eggs together until white and light. Make the meringue with the egg whites and the sugar, combine this with the first mixture, and then add the butter. Spread on a silicon sheet and bake at 180Ů&#x2019; C for 12 minutes.

R ice Cus t a rd Ingredients 125g 100g 30g

Short grain rice Grenadine Sugar

200g 1/2g

Milk Salt

Preparation Wash the rice. Blanch it and then cook it in the milk, along with the grenadine, sugar and salt. Place the rice custard into flexipan moulds and freeze.

Sweet Pa s te Ingredients

Almond powder Eggs 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 the ingredients are incorporated, stop working the dough. Wrap and keep in the refrigerator until further use.

Almond Cre a m Ingredients 200g 150g 150g 5g 240g

Butter Almond powder Sugar powder Custard powder Eggs

Preparation Mix the butter until smooth. Add the almond, sugar powder, custard powder and eggs and mix again for 2 minutes on medium speed.

Finishing and Presentation Line the tart ring with sweet paste and fill with almond cream. Bake at 180Ů&#x2019; C for 20 minutes. Cool down the tart, then place a layer of rice custard on top and freeze. Spray with red cocoa butter (Callebaut) and decorate with fresh fruits.

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C h e f ' s Co r n e r

50g 120g 150g

Rice Custard and Almond Cream Tart

Almond B i s c u i t

Feature

Fruits for Health

We all think eating fruit simply means buying it, washing it, cutting it and just popping it into our mouths. In fact it is not as easy as you think. It's important to know how and when to eat fruit. What is the correct way of eating fruit? Fruit is one of the most important food groups. But an important point to pay attention to is that fruit should only be eaten on an empty stomach. That means not eating fruit after your meals!! If you eat fruit in this manner, it will play a major role in detoxifying your system, supplying you with a great deal of energy for weight loss and other life activities. Graying hair, balding, nervous outburst, and dark circles under the eyes, all of these conditions will improve if you take fruits on an empty stomach. Let's say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so by the presence of the bread. In the meantime, the minute the fruit

comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil. The whole meal starts to ferment and turn into acid!

C h e f ' s Co r n e r

So please eat your fruits on an empty stomach and not after a heavy meal! We have all heard people complaining – every time I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet, etc. – actually all this will not arise if you eat the fruit on an empty stomach. It's only when the fruit mixes with the putrefying other food and produces gas that you will bloat! Also, note that there is no such thing as some acidic fruits, such as orange and lemon, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. Once you have mastered the correct way of eating fruit, you will hold the secret to beauty, longevity, health, energy, happiness and normal weight.

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Feature

As for fruit juice, drink only fresh fruit juice, not juice from the can. Don't even bother drinking juice that has been heated. Don't eat cooked fruits because you don't get all the nutrients. You only get the taste. Cooking destroys the vitamins. Eating the whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, in order to let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse your body. Just eat fruit and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

Kiwi: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E and fiber. Its vitamin C content is twice that of an orange.

Apples: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants and flavonoids which enhance the activity of vitamin C, thereby helping to lower the risks of colon cancer, heart attack and stroke.

Banana: The energy booster. Bananas contain all three natural sugars, glucose, fructose and sucrose, which together with the great amount of fiber found in them, makes bananas the ideal energy providing fruit. Bananas also help fight depression, stress, PMS symptoms and morning sickness in women, constipation, anemia, heart burn among many others. So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. Grapefruit: Jump starts the metabolism. Grapefruit can help in weight loss, since it is low in sodium, high in fat burning enzymes and has high water content. Grapefruits are also powerful drug poison eliminators and natural antiseptic for wounds when used externally. In cosmetics, grapefruit extracts are often used in rejuvenating creams and in facial cleansers. Dates: First prize for nutrient contain. Dates have the highest nutritional value. Apart from being rich in natural fibers, dates also comprise of a lot of other nutrients, like oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper, magnesium, etc. Dates are excellent cure for intestinal disturbances; they improve sterility and help prevent abdominal cancer.

Strawberry: Protective fruit. Strawberries have the highest total antioxidant power among major fruits and protect the body from cancer-causing, blood vesselclogging free radicals. Orange: Sweetest medicine. Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent and dissolve kidney stones as well as lessen the risk of colon cancer. Watermelon: Coolest thirst quencher. Composed of 92 % water, it is also packed with a giant dose of glutathione, which helps boost our immune system. It is also a key source of lycopene â&#x20AC;&#x201C; the cancerfighting antioxidant. Other nutrients found in watermelon are vitamin C and potassium. Guava & papaya: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.

C h e f ' s Co r n e r

Pomegranate: The new super fruit. The pomegranate fruit, once associated with the Greek goddess Persephone, has now become one of the "superfruits" that nutritionists and researchers are finding to have more and more benefits to human health. Pomegranates are full of antioxidants which help prevent blood cloths and atherosclerosis. Also the juice of this magnificent fruit has been found to reduce the chance of getting colon, prostate and breast cancer.

Avocado: The healthy fat provider. Avocados contain a healthy amount of monounsaturated fats which are essential for the body. Avocados also have high levels of antioxidants, primarily vitamins C and E, which help lower cholesterol levels. A great source of potassium and folic acid, avocados have amazing benefits for the heart.

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ECA Bookstore

New Arrivals at ECA Bookstore

The Flavor Bible Karen Page and Andrew Dornenburb Published by Little, Brown and Company LE 210

Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner Peter P. Greweling Published by Wiley LE 390 Master Confectioner Peter Greweling of The Culinary Institute of America has produced a bible of artisan confectionery, a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

Ice Cream The Tanner Brothers Published by Jacqui Small LE 40 The Tanner Brothers, Chris and James, were born and brought up in Kent, where their love of cooking originated. They opened their flagship restaurant Tanners in 1999, which, in 2007, was named AA Restaurant of the Year for England. In their book Ice Cream, Chris and James Tanner compiled a tempting array of 30 delicious recipes updating the traditional ice cream concept and adding their own unique twist. All the recipes are accompanied by luscious photography and easy-to-follow instructions, as well as practical advice on methods and equipment, rendering the art of ice cream making accessible for everyone.

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C h e f ' s Co r n e r

Illustrated throughout with nearly 200 striking, full-color photographs and illustrations, Chocolates and Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory, as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them. Chocolates and Confections features chapters on every confectionery type: cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections and nut centers. From truffles, butter ganache confections, hard candies, brittles, toffees, caramels, and taffies to fondants, fudges, gummies, candied fruits, marshmallows, divinity, nougat, marzipan, gianduja and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations.

This marvelously creative book is every chef’s essential guide to hundreds of ingredients along with the herbs, spices and other seasonings that will allow him to coax the greatest possible flavor and pleasure from them. By reading the book one will learn how to:  Bring the four basic tastes_salty, sweet, bitter and sour into harmony  Mix and match various ingredients with one another in order to obtain the best possible taste combinations  Brighten flavors through the use of acids such as kafir lime and sumac  Layer specific techniques and ingredients so as to achieve better and more intense flavor Seasoned with cooking tips, anecdotes, and signature dishes by some well known chefs, The Flavor Bible is a must for every kitchen library.

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, 29 August, 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

✁

Which hotel won the ECA Culinary Trophy 2010? ❏ InterContinental Hotel Group Citystars ❏ JW Marriott Hotel Mirage City ❏ Hurghada Marriott Beach Resort

What is gravlaks? ❏ Smoked herring with capers ❏ Smoked salmon with lemon ❏ Salt and sugar cured salmon with dill

How many junior chefs competed at the National Salon Culinaire’10 ❏3 ❏ 14 ❏ 26

To thicken a sauce with the starch of potatoes I should not: ❏ Peel the potatoes ❏ Rinse the potatoes ❏ Bake the potatoes

What, according to WACS President Gissur Gudmundsson, is the strengths of Chef’s Associations? ❏ Networking ❏ Education ❏ Charity

Which fruits contain the highest amount of vitamin C? ❏ Oranges and apples ❏ Grapefruits and pomegranate ❏ Guava and papaya

Which meat is traditionally very popular in the Nordic countries? ❏ Beef ❏ Veal ❏ Game

What is the healthiest way to consume fruits? ❏ On an empty stomach ❏ After dinner ❏ Only twice a day

Which breads are popular in the Nordic diet? ❏ Whole meal and rye ❏ White baguettes ❏ Pita bread

In which year was the Chaine des Rotisseurs founded? ❏ 1928 ❏ 1950 ❏ 1976

The right answers to the Chef’s Corner quiz of issue No. 60 are: Which popular snack is cut into triangular pieces and deep fried? ✔ Nachos Tex-Mex cuisine became popular in the United States after the following change: ✔ Meat ingredients were added Which dish contains originally skirt steaks? ✔ Fajita Which cakes are suitable to serve to vegans as well as to Christians who are fasting? ✔ Cakes made with ingredients of non-animal sources

C h e f ' s Co r n e r

What was the total number of medals scored by the Culinary Ambassadors of Egypt at the Istanbul International Gastronomy Festival? ✔ 25 How many silver medals were awarded at the Host Sharm Salon Culiniare’10? ✔6 Bobby Chinn is partly: ✔ Egyptian / Chinese International Chefs Day is a special day where chefs around the world: ✔ Celebrate their profession by various activities and charity work What will be the focus of International Chefs Day this year? ✔ Food waste and food safety Tex-Mex cuisine originated in: ✔ Southwestern states of the US

Congratulations to the lucky winner of issue 60 quiz:

Wagih Ragab Abdel Kader Chef de Partie Ice Cream Croquant for Food Industries

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Advertorial

Makro Opens its Doors in Egypt

n 29 June 2010, Makro Egypt opened its first wholesale store in Egypt in El Salam City. In attendance were H.E. General Mohamed Abdel Salam El Mahgoub, Minister of Local Development; H.E. Aaisha Abdel Hadi, Minister of Manpower and Emigration; Engineer Sayed Abdel Aziz, Giza Governor; and Dr. Abdel Azim Wazeer, Cairo Governor. This is the first of 12 wholesale chain stores that Makro intends to open in Egypt over the coming three years. Egypt marks the 31st country to start a business operation for Makro. The store is considered the first modern wholesale store in the Egyptian market.

Makro Egypt store in El Salam city extends over an area of 10,000 square meters, and is providing specialized services to clients exclusively. The store includes 20,000 varieties of food and non-food items all under one roof. It sells goods in bulk to its clients, which include retailers, restaurants, hotels and companies. Makro Egypt is committed to providing a specialized variety of different goods and services at competitive prices for the benefit of all its customers.

In addition, Makro Egypt is working on the development of specialized cooling chains through the Small Farmers Project of the Ministry of Agriculture; working to reduce the time that fresh produce spends from the moment of production until it reaches the final consumer. Through an ambitious plan to spread in all governorates of Egypt, Makro Egypt plans to open 20 mega stores over the next three years. The company aims to change and develop ways of doing business in Egypt, to ensure that both professional clients and Egyptian citizens receive the highest levels of quality of goods and services at the lowest possible prices. The company has launched a hotline to answer any questions related to the project. Makro stores are found in 30 countries worldwide, operating over 600 stores in the wholesale sector and employing over 100,000 employees. The companyâ&#x20AC;&#x2122;s sales last year reached 33 billion euros. The Makro / Metro Cash & Carry is a sales branch of Metro Group, a global leader in retail and wholesale that achieved a sales volume of 67 billion euros in 2008, and employs over 280,000 employees in about 2,200 stores worldwide.

C h e f ' s Co r n e r

Commenting on the inauguration of the first Makro Egypt, Mr. Joel Savouz, CEO of Metro Cash & Carry Group in the Middle East, North Africa and Europe, the mother group of Makro Egypt said: "Egypt is one of the most important markets of the Middle East. Metro Cash & Carry Group has followed closely the massive growth of the Egyptian economy in recent years. We are very happy to be the first wholesale stores working in the Egyptian market, we believe that our drive to the Egyptian market is a great start for fruitful cooperation and constructive partnership between Makro and the Egyptian people and government institutions. Makro has many plans and hopes for the Egyptian market, which we are especially pleased to operate in."

For his part, Mr. Francois Oliver, CEO of Makro Egypt, commented on the benefits to be provided by Makro stores to customers by saying "For the first time in the Egyptian market, professional customers will be able to get all their basic needs under one roof. Makro Egypt will also extend working hours to comply with the working hours for all our customers. The company is working on the design of various alternatives to fill the quantities of various commodities to meet customer needs. All of these procedures taken by Makro Egypt will help customers to position themselves in the market and increase the size of their business, as well as their competitiveness."

For more information, please call: Makro Egypt hotline 16407. ECA members with a valid ECA membership card can call 2768 8307 to get their Makro purchasing card.

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News

Appointments & Promotions

Chef member, Mahmoud Mohamed Mahmoud, previously working as 1st Commis at Teatro Restaurant in Cairo, has moved to Hurghada where he started working as Demi Chef de Partie at Grand Nabila Resort. The ECA congratulates him on his promotion and wishes him all the best in his new work location.

Chef member, Farag Ali Hussein, working at Jaz Little Venice Resort in Ain Sukhna, has recently been promoted from Chef de Partie Garde Manger to Senior Chef de Partie Garde Manger. The ECA wishes to congratulate him on his promotion and keep up the good work! Senior chef member, Sherif Mahmoud Abdallah, previously working as Executive Chef at the Egyptian Company for Oriental Restaurants, has moved and started working in the same position for APS (Aviation & Petroleum Services). The ECA wishes him all the best in his new work location. Senior chef member, Emad El Din Ibrahim El Desouky, previously working as Executive Pastry Chef for Iberotel Lamaya Marsa Alam, has left Iberotel and started working at Isis Island Hotel in Aswan in the same position. The ECA wishes him all the best in his new job. Junior chef member, Afify Samman Brike Said, working as 2nd Commis at The Oberoi Sahl Hasheesh has recently been promoted to 1st Commis. The ECA congratulates him on his promotion and also congratulates him on the birth of his baby girl Gannat. Chef member, Karim Mohamed Haggag, previously working as Chef de Partie at Sonesta Hotel in Cairo, has moved and started working in the same position at Sheraton Dream Land. The ECA wishes him all the best in his new work location. Chef member, Ibrahim Tohamy Eissa, working as 1st Commis at Sierra Hotel has recently been promoted to Demi Chef de Partie. The ECA wishes to congratulate him on his promotion and keep up the good work!

Senior chef member, Mohamed Hassan El Kamash, previously working as Sous Chef at Radisson Blu Hotel in Cairo, has moved to Sharm El Sheikh where he started working as Executive Sous Chef at Cleopatra Luxury Resort. The ECA congratulates him on his promotion and wishes him all the best in his new job.

Awards Prestigious Award for Mรถvenpick Resort & Spa El Gouna Mรถvenpick Resort & Spa El Gouna has received for the third consecutive year the Thomas Cook Award for Excellence. The prestigious award is given by Thomas Cook UK to selected hotels with the highest performance in the past year in providing quality accommodation and customer service exceeding high standards and expectations. The ECA wishes to congratulate the team at Mรถvenpick Resort & Spa El Gouna on their great achievement. Dutch Female Chef Receives 2nd Michelin Star Dutch chef Margo Reuten recently received her second Michelin star with her restaurant Da Vinci in Maasbracht located in the southern province Limburg in the Netherlands. She is the only female Dutch chef with two Michelin stars to her name. Chef Margo has operated her restaurant Da Vinci for the past 17 years and received her first star in 1999. Two Quality Excellence Awards for Semiramis InterContinental Resident Manager of the Semiramis InterContinental hotel, Sameh Sobhy, was present at a recent award ceremony held in Dubai to receive two awards from InterContinental Hotels Group (IHG) for Quality Excellence.

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

Senior chef member, Ahmed Abdel Hafiz Akeed, previously working as Executive Pastry Chef at Hilton Long Beach Resort in Hurghada, has left Egypt for Saudi Arabia where he started working in the same position at the Fairmont Mecca Hotel. The ECA wishes him all the best with settling down in Saudi Arabia and with his new job.

Chef member, Ibrahim Sayed A. Badei, previously working as Executive Sous Chef at Helnan Marina Resort in Sharm El Sheikh, has moved to the North coast where he started working at the Iberotel Borg El Arab Alexandria. The ECA wishes him all the best in his new work location in the same position.

Chosen from over 600 hotels across Europe, Middle East & Africa, the Semiramis InterContinental has been awarded as an outstanding performer, winning two esteemed awards. One award for overall quality excellence and another award for being one of the top enrollers of Priority Club Rewards members, IHG's worldwide customer loyalty program.

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News

The quality excellence award is a prestigious award given to hotels that are dedicated to service and innovation and have achieved significant overall guest satisfaction scores. Quality excellence encompasses high levels of excellence in terms of facilities, service and surroundings. The Priority Club Rewards member's Award is given to hotels that have shown high levels of commitment to customer loyalty. Oriental Resort Wins Cristal Award Oriental Resort won the Check Safety First 2009 Cristal Award. The resort achieved and maintained the highest level of health and safety standard in the region having excelled among all establishments that incorporate Cristal programs. The ECA wishes to congratulate the team at Oriental Resort on their commitment in sustaining a healthy and safe environment for their guests.

General News Spectra Restaurant & Café Opens in Alexandria Spectra Restaurant & Café recently opened a new outlet in Alexandria. The new outlet is managed by General Manager Wael Abu Seif and the kitchen operates under the leadership of Executive Chef Mohamed Kamal El Din. The restaurant is located in front of Carrefour. The ECA wishes the new location prosperous business.

The international gastronomic society, which was founded in Paris in 1950, is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The main objective of the Chaîne des Rotisseurs is to unite, from all over the world, gastronomes and professionals with distinctive refined taste, who appreciate quality "Cuisine" and the culture of the table.

Spanish Cooking Class at Ramses Hilton Chef Dimitrios Koutsonikolas, Executive Chef of the Ramses Hilton, recently held a Spanish culinary demonstration session which took place at Windows on the World Roof-top Restaurant. Chef Dimitrios was happy to share his passion with a select group of ladies who were shown during the session how to prepare and cook a complete Spanish meal, starting with the favorite Spanish Tapas, followed by seafood Paella as main course and concluded with Cream Catalan with cinnamon for dessert. A gastronomic lunch took place following the demonstration where all the ladies enjoyed the delicious Spanish food.

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

Royal Villas at Mövenpick Resort Aswan Nestling on its own island in the Nile, Mövenpick Resort Aswan is an unrivalled base for exploring Nubian culture and is a paradise for birdwatchers and photographers. The resort has undergone a massive renovation since 2004. The renovation of the hotel’s eight villas was recently completed with striking modern designs. The guests can now enjoy luxurious interiors as well as a spacious terrace offering fantastic views of the majestic Nile, Kitchener’s Botanical Island, Valley of the Nobles and the Mausoleum of the Agha Khan. A wonderful place to sit and watch the sunset.

Chaîne des Rotisseurs at InterContinental Citystars InterContinental Cairo Citystars recently hosted the Chaîne Des Rotisseurs dinner at Maestro Restaurant. A unique set up was prepared for the esteemed members and guests. Maestro was elegantly decorated with tranquil lighting and music. Dinner was attended by Cairo’s key society figures who complemented the wonderful setup and food quality.

ECA New Members

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

‫أعضاء من قدامى الشيفات‬ Ahmed Mohamed Abdel Salam

Culinary Trainer in Training ETF-Egyptian Tourism Federation

Arjun Singh Yadava

Executive Chef The Oberoi Sahl Hasheesh Hurghada

‫أحمد محمد عبد السالم‬

‫أرجون سنج يادافا‬

‫مدرب فنون الطهى فى مرحلة التدريب‬ ‫اإلتحاد المصرى للغرف السياحية‬ Ashraf Ismail El Sayaad

Culinary Trainer in Training ETF-Egyptian Tourism Federation

‫شيف تنفيذى‬ ‫أوبروى سهل حشيش الغردقة‬ Ayman Abdel Aziz El Abd

Executive Chef Gardenia Plaza Sharm Hotel

‫أشرف إسماعيل الصياد‬

‫أيمن عبد العزيز العبد‬

‫مدرب فنون الطهى فى مرحلة التدريب‬ ‫اإلتحاد المصرى للغرف السياحية‬ Ayman Abdel Hamid Abdel Aziz

Pastry Chef Royal Casablanca Hotel Saudi Arabia

‫شيف تنفيذى‬ ‫فندق جاردينيا بالزا شرم‬

Ayman Moawad Abdel Naby

Sous Chef Hilton Sharks Bay Resort Sharm El Sheikh

‫أيمن عبد الحميد عبد العزيز‬

‫أيمن معوض عبد النبى‬

‫شيف حلوانى‬ ‫فندق رويال كازابالنكا المملكة العربية السعودية‬ Essam Ezzat Mahmoud A. Gawad

Sous Chef Radisson Blu Hotel Cairo

‫سو شيف‬ ‫منتجع هيلتون شاركس باى شرم الشيخ‬ Essam Shahat Abul Makarem Executive Chef Pharaoh Hotels Co. Cairo

‫عصام عزت محمود عبد الجواد‬

‫عصام شحات أبو المكارم‬

Hassan Abdel Tawab Said

Oriental Cuisine Chef Arzak El Kawthar Restaurants Cairo

‫حسن عبد التواب سعيد‬

‫شيف مطبخ شرقى‬ ‫شركة مطاعم أرزاق الكوثر القاهرة‬

J ul y - A ugu s t 2 0 1 0

‫شيف تنفيذى‬ ‫شركة فاروهوتيلز القاهرة‬

C h e f ' s Co r n e r

‫سو شيف‬ ‫فندق راديسون بلو القاهرة‬

Hassan Abu Zeid

Executive Chef SOHO Square - Savoy Sharm

‫حسن أبو زيد‬

‫شيف تنفيذى‬ ‫سوهو سكوير – سافوى شرم‬

ECA New Members

Hussein Abdel Hady Goha

Khairy Anwar Ahmed

Executive Sous Chef Rotana Hurghada Hotel

Culinary Trainer in Training ETF-Egyptian Tourism Federation

‫حسين عبد الهادى جحا‬

‫خيرى أنور أحمد‬

‫سو شيف تنفيذى‬ ‫فندق روتانا الغردقة‬

Khaled Abdel Hamid Ali

Executive Chef ETAG - Happy Dolphine Restaurants

‫خالد عبد الحميد على‬

‫شيف تنفيذى‬ ‫إيتاج – مطاعم هابى دولفين‬ Mohamed Ibrahim Mustafa El Kady

Sous Chef First Arabian Hotels Co. Cairo

‫مدرب فنون الطهى فى مرحلة التدريب‬ ‫اإلتحاد المصرى للغرف السياحية‬ Mohamed Abdel Moneim Ismail Executive Chef Egyptian Austrian Catering Co.

‫محمد عبد المنعم إسماعيل‬

‫شيف تنفيذى‬ ‫الشركة المصرية النمساوية لإلمدادات الغذائية‬ Nabil Ahmed Ali

Culinary Trainer in Training ETF-Egyptian Tourism Federation

‫محمد إبراهيم مصطفى القاضى‬

‫نبيل أحمد على‬

‫سو شيف‬ ‫شركة فيرست العربية للفنادق القاهرة‬ Natalya Rebiza Al Khateeb

‫مدرب فنون الطهى فى مرحلة التدريب‬ ‫اإلتحاد المصرى للغرف السياحية‬ Robert Gynne

Russian Restaurant Chef Golden 5 Hotel Hurghada

Executive Chef InterContinental Taba Hights

‫ناتاليا ريبيزا الخطيب‬

‫روبرت جيين‬

‫شيف مطعم روسى‬ ‫ الغردقة‬5 ‫فندق جولدن‬

Said Abdel Rahman Mahmoud

Sous Chef Hilton Sharks Bay Resort Sharm El Sheikh

‫سعيد عبد الرحمن محمود‬

‫سو شيف‬ ‫منتجع هيلتون شاركس باى شرم الشيخ‬ Sherif Abdel Ghaffar

‫شيف تنفيذى‬ ‫انتركونتيننتال طابا هايتس‬ Sayed Ahmed Dakroni

Executive Sous Chef SunRise Island View Resort Sharm El Sheikh

‫سيد أحمد دكرونى‬

‫سو شيف تنفيذى‬ ‫منتجع صن رايز أيالند ڤيو شرم الشيخ‬ Sherif Mohamed El Sayed

Executive Chef SOHO Square - Savoy Sharm

Executive Chef Green Ras Sudr Resorts

‫شريف عبد الغفار‬

‫شريف محمد السيد‬

Wael Mohamed Ramadan

Executive Chef Dorra Beach Resort Saudi Arabia

‫وائل محمد رمضان‬

‫شيف تنفيذى‬ ‫منتجع درة بيتش المملكة العربية السعودية‬

J ul y - A ugu s t 2 0 1 0

‫شيف تنفيذى‬ ‫منتجعات جرين رأس سدر‬

C h e f ' s Co r n e r

‫شيف تنفيذى‬ ‫سوهو سكوير – سافوى شرم‬

Yasser Samir El Tokhy

Culinary Trainer in Training ETF-Egyptian Tourism Federation

‫ياسر سمير الطوخى‬

‫مدرب فنون لطهى فى مرحلة التدريب‬ ‫اإلتحاد المصرى للغرف السياحية‬

ECA New Members

Chef Members

‫أعضاء من الشيفات‬ Abdel Wahab Fathy El Desouky

Chef de Partie Garde Manger Radisson Blu Hotel Cairo

Adel Mohamed Abdel Latif

Chef de Partie Three Corners St. George Resort Sharm El Sheikh

‫عبد الوهاب فتحى الدسوقى‬

‫عادل محمد عبد اللطيف‬

‫شيف دى بارتى جارد مانجيه‬ ‫فندق راديسون بلو القاهرة‬

Ahmed El Shafeay Mohamed

Demi Chef de Partie Porto Marina Golf Hotel Al Alamein

‫شيف دى بارتى‬ ‫منتجع ثرى كورنرز سان جورج شرم الشيخ‬ Ahmed Mohamed Ibrahim

Chef de Partie Sea Group-Sea Life Sharm El Sheikh

‫أحمد الشافعى محمد‬

‫أحمد محمد إبراهيم‬

‫ديمى شيف دى بارتى‬ ‫فندق جولف بورتو مارينا العلمين‬ Ahmed Said Abbas

‫شيف دى بارتى‬ ‫سى جروب – سى اليف شرم الشيخ‬ Alaa Abdel Fattah El Sayed

Chef de Partie Golden Pack Group Co.

Chef de Partie Garde Manger Rusteique Ballroom Alexandria

‫أحمد سعيد عباس‬

‫عالء عبد الفتاح السيد‬

‫شيف دى بارتى‬ ‫شركة جولدن باك جروب‬ Ali Mohamed Ahmed

Sous Chef Sun Rise Mamlouk Resort Hurghada

‫شيف دى بارتى جارد مانجيه‬ ‫قاعة روستيك اإلسكندرية‬ Amer Saber Amer

Demi Chef de Partie Radisson Blu Hotel Cairo

‫على محمد أحمد‬

‫عامر صابر عامر‬

‫سو شيف‬ ‫منتجع صن رايز مملوك الغردقة‬ Amr Mohamed Ahmed

‫ديمى شيف دى بارتى‬ ‫فندق راديسون بلو القاهرة‬ Atef Abdel Hamid Ismail

Demi Chef de Partie Fairmont Nile City Hotel

Sous Chef Ramada Resort El Soukhna

‫عمرو محمد أحمد‬

‫عاطف عبد الحميد إسماعيل‬

‫ديمى شيف دى بارتى‬ ‫فندق فيرمونت نايل ستى‬ Badawy Mohamed Abdel Hady

Chef de Partie Richoux Restaurant & Café

‫سو شيف‬ ‫منتجع رمادا السخنة‬

El Sayed Abdel Rahman El Assal Sous Chef

‫بدوى محمد عبد الهادى‬

‫السيد عبد الرحمن العسال‬

El Sayed Mohamed El Sayed

Senior Chef de Partie Sea Group-Sea Life Sharm El Sheikh

‫السيد محمد السيد‬

‫سنيور شيف دى بارتى‬ ‫سى جروب – سى اليف شرم الشيخ‬

J ul y - A ugu s t 2 0 1 0

‫سو شيف‬

C h e f ' s Co r n e r

‫شيف دى بارتى‬ ‫مطعم و كافيه ريشوه‬

El Sayed Mohamed Shaaban Chef Ice Cream & Juices The Mojo Effect Tanta

‫السيد محمد شعبان‬

‫شيف أيس كريم وعصائر‬ ‫موجو إيفيكت طنطا‬

ECA New Members

Gouda Ahmed Gouda

Hussein Mohamed Gomaa

Pastry Chef Egyptian Co. for Food Industries

Head Chef Jasper's Pastry Factory

‫جودة أحمد جودة‬

‫حسين محمد جمعة‬

‫شيف حلوانى‬ ‫الشركة المصرية للصناعات الغذائية‬ Ibrahim Ahmed Mohamed

‫شيف رئيسى‬ ‫مصنع جاسبر الحلوانى‬ Ibrahim Ezz El Regal Ibrahim

Demi Chef de Partie First Arabian Hotels Co. Cairo

Senior Chef de Partie Sonesta Beach Resort & Casino Sharm El Sheikh

‫إبراهيم أحمد محمد‬

‫ديمى شيف دى بارتى‬ ‫شركة فيرست العربية للفنادق القاهرة‬ Ibrahim Samir Hassanein

‫إبراهيم عز الرجال إبراهيم‬

‫سنيور شيف دى بارتى‬ ‫منتجع و كازينو سونستا بيتش شرم الشيخ‬ Kamal Mohamed Kamal

Demi Chef de Partie Radisson Blu Hotel Cairo

Demi Chef de Partie ETAG Co. for Investment & Tourism Boats

‫إبراهيم سمير حسانين‬

‫ديمى شيف دى بارتى‬ ‫فندق راديسون بلو القاهرة‬ Karim Hamed Ibrahim

Chef de Partie Sun Rise Garden Beach Resort Hurghada

‫كريم حامد إبراهيم‬

‫شيف دى بارتى‬ ‫منتجع صن رايز جاردن بيتش الغردقة‬ Mahmoud Abbas Mohamed

‫كمال محمد كمال‬

‫ديمى شيف دى بارتى‬ ‫شركة إيتاج لإلستثمار و المراكب السياحية‬ Mabrouk Said Abdel Fattah

Sous Chef Sea Group-Sea Life Sharm El Sheikh

‫مبروك سعيد عبد الفتاح‬

‫سو شيف‬ ‫سى جروب – سى اليف شرم الشيخ‬ Mahmoud Mansour Mansour

Baker Chef Chevrolet Egypt Mansour Co.

Sous Chef Mirage Restaurant Alexandria

‫محمود عباس محمد‬

‫محمود منصور منصور‬

‫شيف خباز‬ ‫شركة منصور شيفرولية مصر‬ Mohamed Ahmed Abdel Azim

Chef de Partie Sea Group-Sea Life Sharm El Sheikh

‫سو شيف‬ ‫مطعم ميراج اإلسكندرية‬

Mohamed Rashed Mohamed

Chef de Partie Sun Rise Mamlouk Resort Hurghada

‫محمد أحمد عبد العظيم‬

‫محمد راشد محمد‬

‫شيف دى بارتى‬ ‫سى جروب – سى اليف شرم الشيخ‬ Mohamed Refaat Hassan

Chef de Partie Stella Di Mare Resort Ain Sukhna

‫شيف دى بارتى‬ ‫منتجع صن رايز مملوك الغردقة‬ Mohamed Said Mohamed Chef de Partie Dar El Fouad Hospital

‫محمد رفعت حسن‬

‫محمد سعيد محمد‬

Montasser Amir Gawergy

‫شيف دى بارتى‬ ‫مستشفى دار الفؤاد‬

C h e f ' s Co r n e r

‫شيف دى بارتى‬ ‫منتجع ستيال دى مارى العين السخنة‬

Nehad Saady Sayed

Senior Chef Artist Savoy Sharm Hotel

Pastry Chef Laglas Pastry & Bakery Shop Alexandria

‫منتصر أمير جوارجى‬ ‫سنيور شيف أرتيست‬ ‫فندق سافوى شرم‬

J ul y - A ugu s t 2 0 1 0

‫نهاد سعدى سيد‬

‫شيف حلوانى‬ ‫حلوانى وخباز الجالس اإلسكندرية‬

ECA New Members

Omar Adel Ismail

Osama Abdallah Mohamed

Chef de Partie First Arabian Hotels Co. Cairo

Demi Chef de Partie SunRise Island View Resort Sharm El Sheikh

‫عمر عادل إسماعيل‬

‫أسامة عبد الله محمد‬

‫شيف دى بارتى‬ ‫شركة فيرست العربية للفنادق القاهرة‬ Saber Attia Abdel Kader

Sous Chef Sun Rise Mamlouk Resort Hurghada

‫ديمى شيف دى بارتى‬ ‫منتجع صن رايز أيالند فيو شرم الشيخ‬ Saleh Helmy Abdel Baset Demi Chef de Partie Radisson Blu Hotel Cairo

‫صابر عطية عبد القادر‬

‫صالح حلمى عبد الباسط‬

‫سو شيف‬ ‫منتجع صن رايز مملوك الغردقة‬ Sameh Ahmed Saad

‫ديمى شيف دى يارتى‬ ‫فندق راديسون بلو القاهرة‬

Sameh Mohamed Abdel Kader

Chef de Partie Pastry Balloria Co. for Food & Beverage

Pastry Chef Lagoon Resort Alexandria

‫سامح أحمد سعد‬

‫سامح محمد عبد القادر‬

‫شيف دى يارتى حلوانى‬ ‫شركة بللورية لألغذية و المشروبات‬ Tarek Abdel Latif El Sayed

‫شيف حلوانى‬ ‫منتجع الجون اإلسكندرية‬

Walid Mosaad Zaki

Chef de Partie Brayka Bay Marsa Alam

Demi Chef de Partie Radisson Blu Hotel Cairo

‫طارق عبد اللطيف السيد‬

‫وليد مسعد زكى‬

‫شيف دى بارتى‬ ‫برايكا باى مرسى علم‬

‫ديمى شيف دى يارتى‬ ‫فندق راديسون بلو القاهرة‬

Zaghloul Salah Hamed

Chef de Partie Sun Rise Diamond Beach Resort Sharm El Sheikh

‫زغلول صالح حامد‬

‫شيف دى بارتى‬ ‫منتجع صن رايز ديموند بيتش شرم الشيخ‬

Junior Chef Members

‫أعضاء من شباب الشيفات‬ Ahmed Mahmoud Helal

2nd Commis The Cleopatra Luxury Resort Collection

Ahmed Said Mohamed

1st Commis Hurghada Marriott Beach Resort

‫أحمد محمود هالل‬

‫أحمد سعيد محمد‬

Basanty Adel Hakim

2nd Commis Stella Di Mare Resort Ain Sukhna

‫بسنتى عادل حكيم‬

‫طباخ ثانى‬ ‫منتجع ستيال دى مارى العين السخنة‬

J ul y - A ugu s t 2 0 1 0

‫طباخ أول‬ ‫منتجع ماريوت بيتش الغردقة‬

C h e f ' s Co r n e r

‫طباخ ثانى‬ ‫منتجع كليوباترا شرم الشيخ‬

El Sayed Saber El Sayed

2nd Commis Hurghada Marriott Beach Resort

‫السيد صابر السيد‬

‫طباخ ثانى‬ ‫منتجع ماريوت بيتش الغردقة‬

ECA New Members

Emad Hamdy Abdel Ghany

Essam Assem Othman Thabet

1st Commis Fairmont Nile City Hotel

3rd Commis Semiramis InterContinental

‫عماد حمدى عبد الغنى‬

‫عصام عاصم عثمان ثابت‬

‫طباخ أول‬ ‫فندق فيرمونت نايل سيتى‬

Islam Mohamed Ezz El Din

Commis Sage Foods Company for Fast Food Cairo

‫طباخ ثالث‬ ‫فندق سميراميس إنتركونتيننتال‬ Islam Saleh Hassan Hamed

1st Commis La Residence des Cascades Golf Resort & Talasso

‫إسالم محمد عز الدين‬

‫إسالم صالح حسن حامد‬

‫طباخ‬ ‫شركة سيدج فوود للمأكوالت السريعة القاهرة‬ John Sameh Abdel Malek

‫طباخ أول‬ ‫منتجع الريسيدنس دس كاسكيدس جولف‬ Mahmoud Fekry Mohamed

2nd Commis Savoy Sharm Hotel

1st Commis Radisson Blu Hotel Cairo

‫جون سامح عبد الملك‬

‫محمود فكرى محمد‬

‫طباخ ثانى‬ ‫فندق سافوى شرم‬

Mohamed Abdallah Fathy

1st Commis Hurghada Marriott Beach Resort

‫طباخ أول‬ ‫فندق راديسون بلو القاهرة‬ Mohamed Hassan Afify

1st Commis Concorde El Salam Hotel Cairo

‫محمد عبد الله فتحى‬

‫محمد حسن عفيفى‬

‫طباخ أول‬ ‫منتجع ماريوت بيتش الغردقة‬ Mohamed Ramadan Ibrahim

2nd Commis The Cleopatra Luxury Resort Collection

‫طباخ أول‬ ‫فندق كونكورد السالم القاهرة‬ Mustafa Mansour Mansour 1st Commis Rio Café Alexandria

‫محمد رمضان إبراهيم‬

‫مصطفى منصور منصور‬

‫طباخ ثانى‬ ‫منتجع كليوباترا شرم الشيخ‬ Osama Anwar Abdel Gelil

‫طباخ أول‬ ‫ريو كافيه اإلسكندرية‬

Saleh Ahmed Mohamed

2nd Commis Minas for Tourism Projects

2nd Commis Radisson Blu Hotel Cairo

‫أسامة أنور عبد الجليل‬

‫صالح أحمد محمد‬

‫طباخ ثانى‬ ‫شركة ميناس للمشروعات السياحية‬

‫طباخ ثانى‬ ‫فندق راديسون بلو القاهرة‬

Associated Members

Mustafa Nabil Abdel Mohsen

Chairman Assistant Khaled Khoshala Group

‫مصطفى نبيل عبد المحسن‬ ‫مساعد رئيس مجلس اإلدارة‬ ‫مجموعة شركات خالد خشالة‬

J ul y - A ugu s t 2 0 1 0

C h e f ' s Co r n e r

‫أعضاء مساهمين‬ Shefaa Abdouh Mahmoud Student

‫شفاء عبده محمود‬ ‫طالبه‬

Workshops Certification

Certified Participants of the Menu Planning & Menu Engineering Training Workshop held on from 8 till 10 June, kindly hosted by Cairo Zamalek Residence and sponsored by Juhayna Food Industries. Congratulations! Abdel Halim Abdel Nabi

Food & Beverage Trainer

Semiramis InterContinental

Ayman El Sawy

Executive Chef

Hilton Sharm Waterfalls Resort

El Sayed Mahmoud Mohamed

Executive Chef

Iberotel Coraya Beach Resort Marsa Alam

Gamal Amin

Senior Sous Chef

Semiramis InterContinental

George Abdouh

Executive Chef

Blue Nile Boat

Hany Hamed Badr

Sous Chef

InterContinental CityStars Cairo

Hany Kamal Amin

General Manager Asian Restaurant

Blue Nile Boat

Hassanein Mahmoud Hassanein

Junior Sous Chef

InterContinental CityStars Cairo

Hesham Farag Ali Amin

Executive Sous Chef

Karim El Sergany

Corporate Sales Manager

Etisalat Misr

Marc Ghazal

Management Trainee

InterContinental CityStars Cairo

Mohamed Abdel Hakim Ahmed

Sous Chef

InterContinental CityStars Cairo

Mohamed Hassab Gouda

Junior Sous Chef

InterContinental CityStars Cairo

Mohamed Mahmoud Hashem

Pastry Chef

InterContinental CityStars Cairo

Norhan Soliman Khaled

Executive Chef SecretaryÂ

InterContinental CityStars Cairo

Ramadan Omar Mohamed

Executive Chef

Solymar Abu Dabbab Marsa Alam

Reda Ibrahim Abdallah

Executive Sous Chef

Iberotel Cairo Hotel & Casino

Samir Prince Atwan

Sous Chef

Iberotel Cairo Hotel & Casino

Yassin Badawy Amin

Executive Chef

Solymar Solaya Club Resort Marsa Alam

Certified Participants of the Professional Culinary Arts Exhibits Training Workshop held from 14 till 16 June, kindly hosted by Holiday Inn CityStars Cairo Hotel. Congratulations! Chef de Partie

Fairmont Heliopolis Hotel

Adel Mohamed Agamy

Chef de Partie

Fairmont Heliopolis Hotel

Ahmed Mahmoud Salah

HACCP Manager

JW Marriott Cairo Hotel

Amira Mohamed Taha

2nd Commis

Holiday Inn CityStars

Ekramy Abdel Meguid Ahmed

1st Commis

Iberotel Cairo Hotel & Casino

Essam Rashwan

Junior Sous Chef

Holiday Inn CityStars

Mohamed Ahmed Madbouly

Junior Sous Chef

Iberotel Cairo Hotel & Casino

Mohamed Mahmoud Hassanein

Chef de Partie

JW Marriott Cairo Hotel

Mohamed Mahmoud Mohamed

Chef de Partie

Tempo Restaurant, the Allegria Golf Club

Mohie El Din Mokhtar Hassan

Demi Chef de Partie

Holiday Inn CityStars

Said Abdel Rahman Mahmoud

Sous Chef

Hilton Sharks Bay Resort Sharm

Sedhom Hamed Reyad

Executive Pastry Chef

Seasons Resort & Country Club

Wael Fathy Abdel Atty

Executive Sous Chef

Mercure Grand Om El Qura Hotel

Yasser Ahmed Abbas

Chef de Partie

InterContinental Taba Resort

J ul y - A ugu s t 2 0 1 0

C h e f ' s Co r n e r

Abbas Mohamed El Sayed

Calendar

Mark Your Calendar 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 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 Sia Guest 60 Anniversary, the 60th International Hospitality Exhibition SIA Guest will be held from 20 till 23 November at Rimini Expo Center Italy. Sia Guest will feature the latest in cooking equipment, furnishing, supplies, technology, bathroom and wellness equipment, lighting, surfaces and general hospitality services. For more information contact Giula Pantane on 0039 0541744612 or email g.patane@riminifiera. it or visit www.siarimini.com for request for free VIP cards email mrkgestero@riminifiera.it or call 0039 0541744632

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

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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

Advertorial

Lainox, All in One Unit For three days, Masria has demonstrated in its main show room in El Obour City, live show cooking seminars presenting the latest technology from Lainox. Several guests from different segments of the catering and food industry attended the cooking demonstrations. Professional chefs of Lainox demonstrated Lainox Cooking System (LCS) which incorporated the use of the latest technology of the Heart combi steamers and New Chill blast chillers. Heart combi steamers from Lainox are designed for today’s dynamic catering world. It is an oven that can be exploited at 100% performance level, combining automatic cooking, manual cooking and the chef’s own personalized programs. An oven like no other.

Whether the chef opts for fully automatic cooking with Interactive Cooking System (ICS), or traditional manual cooking with Fast Dry, hot kitchen foods, patisserie and bakery products turn out fragrant, crisp and utterly infused with flavor surpassing the performance of the traditional oven.

After cooking cycles, Heart cleans itself quickly and to the highest hygienic standards, thanks to the innovative “Wash Arm” which leaves every inch of the cooking chamber spotless, including all corners. Further, Lainox New Chill blast chillers were also presented. They are a crucial support for modern chefs enabling chefs to optimize their daily work time and allowing them to the utmost to concentrate efforts in expressing their creativity in the kitchen. New Chill blast-chills the product’s temperature and blocks the proliferation of bacteria while maintaining its humidity and moist level, thus keeping all the product’s natural properties unaltered. Also, maintaining the product’s humidity level is vital to ensure a soft product with an unaltered flavor the next time the product is regenerated. New Chill is the cardinal element of a new kitchen organization system, where preparations, cooking, chilling, holding and re-heating are consecutive phases of just one work system that disengages dish production time from that of service (distribution and consumption).

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Thanks to the USB connection with memory stick, chefs can load and download recipes, programs, HACCP data, and even update software to suit their requirements as they like at any time.

A heart combi steamer offers the Autoclima system. The Autoclima is a control system that sets and maintains the oven conditions most suited to the dish you are cooking. Autoclima automatically controls the temperature and humidity precisely according to the cooking method selected, ensuring perfect results with every recipe. Autoclima is also ideal for reheating dishes that have been previously cooked, chilled and stored in the refrigerator. With Autoclima, your dishes will have the same fragrant characteristics of freshly-cooked food.

The considerable power of the New Chill blast chillers and the various modes of operation are designed to adequately meet every specific processing need of the catering kitchens and bread, pastry and confectionary businesses.

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