Chef's Corner Issue 64 English

ô°üe

ïjQÉàdG áYÉæ°U øa

EGYPT

The Art of Making History

{Contents}

Contents 5

Chef’s Corner Issue 64

March - April 2011

Editorial

Markus J. Iten Ahmed El Nahas

World Chefs Without Borders

Chefs Help at Salloum Border Donor List Humanitarian Aid at Salloum Egyptian Food Bank, a Roadmap to Fight Hunger

Features

Italian Cuisine… Beyond Pizza & Pasta How to Open Oysters

Recipes

Mother’s Day Cake Easter Cake

Profile

Ferran Adrià…the Salvador Dalí of the Kitchen

3 4 5 33 7

7

9 14 15 16 17

17

Training

Quiz 18 ECA Workshop Certifications 29

Meeting Point

Chef’s Corner News 19 Welcome ECA Members 23 Calendar 31

March - April 2011

2

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 Director of Operations Ashraf Gamal Membership Department Marwa Said Amr Abdel Salam Public Relations Anet Gunter Sarah Wael Website & Publication Samira Mahmoud Marwa Said Violeta D. Salama Production & Graphic Design Ashraf Shukri / Lunar Graphics Hany Kamal Receptionist / Secretary Maria Samir Translation Hussein Sayed Amal Bassaly

Dear Colleagues and Friends of the Culinary Profession, While sitting at the airport in Cairo awaiting my flight to Luxor, where I will have to check the construction on site of the kitchens of the Culinary Training Center, I was reflecting on the events of the last few weeks. We are all going through many economical and emotional highs and lows lately.

For us Culinarians it has been particularly difficult due to lay-offs, unpaid vacations, no service charge and so on, and this will unfortunately continue for several more weeks or months, if not longer. I sincerely hope not. In the meanwhile, I suggest that you take all opportunities to further educate yourselves, be determined to get certified as chef and be the next to be hired due to newly learned skills and knowledge.

One event touched me especially deeply. This event or, better said “rescue effort�, happened at the Salloum border. Nermine Hanno, Chairman of the World Chefs Without Borders contacted Mirjam van IJssel, Executive Director of the ECA and wanted to know if we as Association could help the people stranded at Salloum, the border post between Libya and Egypt. Soon after, there was not only food but also buses in the discussion. Forty-eight hours later, Nermine, Yehia, Hany, and I left Alexandria and Cairo respectively with 9 busses and 2 trucks.

Ten hours later, we arrived at our final destination and parked the lot in front of the Red Crescent station. We immediately went to work locating as many Egyptians as possible to evacuate to Cairo or Alexandria. On the 3rd day we sent the last bus from Salloum to Alexandria. It made us all very happy and proud to make a difference and help some fellow nationals to get home safely. On the other hand, we still found thousands of non-Egyptians waiting to get helped by their respective governments and to be transported in one way or the other back to their home country.

Unfortunately, they had no travel documents and often had to wait for days. Since this situation started several weeks ago, food and drinking water became in short supply.

They waited in long lines, and many waited for nothing as supplies were finished before it was their turn. At least this was the case on our first day.

On the second day, more foods and water arrived from different aid organisations.

Food hampers got distributed by the Red Crescent; well, sort of, as the small pick-up was almost taken apart! I was relieved to find the driver and the pick-up leaving the scene in a burst of speed, empty to the last bread crumb. And there were still many hundreds waiting.

On our third and last day on site, we delivered all the leftover food hampers and water to the Red Crescent building. Several organizations also delivered lots of water and food that day. This was the first real great day for all the thousands waiting, as all had a full meal for their wives, kids and themselves. Even a possible second meal for that day was discussed within the different aid organizations.

C h ef ' s C o r ne r

This was no TV, it was real! Situations like this happen in our world over and over again, day in and day out. I am very humbled by the great efforts many chefs and compassionate Egyptians, and others bestowed upon the ECA to assist the many unfortunate individuals.

Thank you all!

Markus J. Iten President, Egyptian Chefs Association

March - April 2011

3

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 Dear Hospitality Wizards,

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

For us, working in the hospitality sector, and for many others, the transition period is not easy, as tourism numbers are down. However, this is temporary, and I wish to urge everyone to make the best out of the extra time on hand. Invest your time in training so as to be ready, more knowledgeable and better equipped in your job when tourism returns. And the tourists are bound to come back, many predict even in stronger numbers than before. So let’s get ready to serve them even better than before.

I just returned from the ITB in Berlin, one of the biggest travel fairs worldwide, where Egypt has been chosen to be the partner country for the ITB Berlin 2012. It goes without saying that H.E. Mounir Fakhry Abdel Nour, Minister of Tourism, and the Egyptian delegation were all thrilled with this nomination. The announcement is a definite proof that the Europeans are confident that Egypt is a safe country to travel to once again.

The Culinary Training Centers of Egypt will be ready to start classes in professional chef’s training by mid May. There were some delays with opening the centers, due mainly to the magnitude of the project and also partly to the events in Egypt over the past few weeks. However, the center’s kitchens are being installed, the culinary trainers have completed all phases of their training, and all the student manuals are ready. We are looking forward now to welcome our first students to start their 6-month intensive chef’s training program. They will be graduated and ready to enter the industry just before the winter season starts. This is also a great opportunity for all chefs who wish to get their official international certification. Now that you have a bit more time on hand you can study and get yourselves certified as chef.

Last but not least, I wish to congratulate the Egyptian Chefs Association on their great efforts and achievements in bringing relief to the less fortunate who fled Libya and got stranded at the Salloum border post. The Association, under the umbrella of the WACS – World Chefs Without Borders, helped provide thousands of refugees with food and water, and many Egyptians with transport to get safely home. The humanitarian aid still continues until today, and you can read more about it in this issue of Chef’s Corner. Well done, and a big thank you to all who helped!

C h ef ' s C o r ne r

Representative Upper Egypt Ibrahim Rashed

We are surely riding the waves of change in Egypt, with all the challenges and opportunities that are bound to come with that change.

Although the revolution was frightening at times, its results are positive for Egypt’s future and the spirit of the young people in Tahrir has definitely reinvigorated the country. The slogan “Egypt: Where It All Begins” has acquired a new level of meaning after the revolution.

Now the country symbolizes freedom and the power of peaceful demonstrations. We are beginning anew in Egypt, with peace and respect for human beings.

Ahmed El Nahas Chairman, Egyptian Chefs Association

March - April 2011

4

Chefs Without Borders

Photography: Hany Kamal & Markus J. Iten

Chefs Help at Salloum Border Under the umbrella of the Humanitarian Aid Program of the WACS – World Chefs Without Borders and in coordination with the Egyptian Red Crescent, the World Food Program and the Egyptian Army, the Egyptian Chefs Association (ECA) took action in helping the thousands stranded at the Salloum border.

C h ef ' s C o r ne r

I

t all started with a telephone call from Chef Nermine Hanno, Chairman of the World Chefs Without Borders and ECA Senior Chef Member, who asked the Association if we could do something for the people at the Salloum border crossing between Libya and Egypt. Two days and a whole lot more telephone calls later, a convoy of busses for evacuation and trucks with foods left for Salloum!

How did the big humanitarian aid action come about within such short notice and with very little financial help needed from the Association?

March - April 2011

5

Chefs Without Borders

First Nermine Hanno communicated with the Egyptian army officials to see what was actually needed at the Salloum border.

Once we received the information that they needed buses for evacuation and food and drink for the thousands stranded, we came immediately into action. Knowing that, due to the present situation in Egypt tourism numbers (and business in general) were very low, we called upon the travel agents and hotels to put their buses and cooling trucks to use to help the people at Salloum. We composed an electronic newsflash asking all of the Association’s contacts for assistance in providing buses and trucks. We also asked our sponsor companies and others for donations of high energy foods, water and juices.

Then we started calling and, as always, had pleasant and less pleasant surprises. Although the buses and cooling trucks are parked and not used at present and even though the Association offered to pay for drivers and petrol, the travel agents and hotels were not very willing to assist. Main reasons stated were that Salloum was too far away, or they could not find the drivers willing to go there, or they were afraid that the refugees would make their busses dirty and so on. In the end, Nermine Hanno received the confirmation of the Sawiris Foundation who offered to pay for the rent of nine busses for three days to evacuate Egyptians. The ECA sponsor companies, also suffering from the bad economic situation, were more forthcoming and trucks and food supplies soon started to arrive at the ECA office. Some staff members of hotels and catering companies, many already on lower salaries due to the present situation, decided to pay out of their own pockets to help. This was heartwarming, to see how they cared and tried to help. Although the Association does not know who they are, as they wished their names not to be mentioned, we are very grateful to them.

Staff members of the Association, along with the culinary trainers and the marketing executive of the Culinary Training Centers managed by the Egyptian Tourism Federation and other volunteers packed 3,000 food bags and loaded three trucks in approximately eight hours. Although the campaign only started on Wednesday morning, by Thursday evening the first truck was ready to leave, followed by another two trucks on Friday.

C h ef ' s C o r ne r

A team of nine drivers, and Nermine Hanno herself; Markus Iten, ECA President; Hany Kamal, ECA Graphic Designer; and Yehia El Mallah, Chief Steward of the Maritim Jolie Ville Alexandria, left on Friday at 6.00 AM to Salloum to assist with the organization on site.

Over four days they traveled many kilometers and went through long hours of emotional hard work before they returned back home Monday afternoon. Their heartbreaking stories of what they witnessed at the border are many to tell and will live with them for a long time to come. But they were glad, knowing that with the support of the sponsors and friends of the Association, they were able to make a difference in many people’s lives.

The Association will continue its efforts to raise food donations to help the stranded refugees at the Salloum border as long as the need is there. If you wish to help by donating foods, money, or by providing transport; or if you wish to volunteer in packing foods, please call the Association on 02 376 22 116 / 7 / 8.

Together we have made and will continue to make a difference for the people at the Salloum border.

THANK YOU ALL! For a listing of organization who donated please see page 33

March - April 2011

6

Photography: Markus J. Iten

Communi ty De v e lop men t

Egyptian Food Bank, a Roadmap to Fight Hunger

March - April 2011

C h ef ' s C o r ne r

The purpose of the Egyptian Food Bank (EFB) can be described in one short sentence; to eradicate hunger in Egypt. The way they go about it, however, cannot be described in just one sentence. In a relatively short six years, the organization has managed to establish many programs all serving this one mission to fight hunger. Mirjam van IJssel spoke to Dr. Moez El Shohdi, Chairman of the EFB, to find out how they work toward reaching their noble goal.

7

Communi ty De v e lop men t

D

r. Moez El Shohdi is a Business Management graduate from Cornell University, New York and holds a Ph.D. in Management from the same Ivy League university. For over 30 years he has been in the hotel trade in Egypt, running a chain of top hotels. Now he devotes his prime hours to the EFB, whilst still maintaining his position as President of Style Hotel International.

In Egypt, over 16 million people are believed to live under the poverty line, which means living on less than 1,000 Egyptian pounds a month for a family of four. Since its inauguration as a charitable NGO in 2005, the Egyptian Food Bank, founded and managed by a group of prominent businessmen, has developed many projects to make a change in the lives of these people. It is not only about giving food or feeding the hungry. The board, consisting of 15 businessmen, decided to use their acumen and management skills to change the poverty map of the country by developing projects towards self-sustainability of the food bank itself and the people they help. Their belief is that to fight hunger you should not only provide food, but also provide ways for people to develop and become self-sustainable.

Presently the EFB employs 162 staff members, all paid by the board members, and this dedicated team together with the board members works with 7,000 volunteers throughout Egypt.

There is a department that identifies local NGOs already engaged in the alleviation of poverty and trains them in programs designed for effective food distribution, including marketing, strategic planning and fund-raising. “We currently work with 1,600 credible and efficient domestic NGOs, whose members do the work on the ground for us, such as identifying the needy families and distributing the food,” Shohdi explains. The food bank provides food to 150,000 families per month to date.

Internationally, many food banks are known to collect leftover foods from factories, hotels and restaurants to distribute to the needy; however, in Egypt this is only one of the many projects of the EFB. The needy belong to two different categories, according to the food bank. The people incapable of working and sustaining their families, such as the elderly, disabled, orphaned and widowed mothers with young children, are given direct food supplies.

“The other needy are the ones who are capable of working, but lack the necessary skills; for those we also offer direct assistance, but with the condition that one member of the family joins our skills training program”, states Shohdi. By providing skills training, the EFB is not only alleviating hunger by granting food, but also building a skills base within family members to make them selfsufficient. “In our first year of running this program, we helped train 2,800 people; last year, we reached 37,800 who benefited from this program and are now able to make a living for their families,” states El Shohdi with well-deserved pride. They trained electricians, carpenters, gardeners, housekeepers and plumbers, among many others; and maybe even professional chefs in the near future, as Shohdi showed interest in the skills training program of the Egyptian Chefs Association.

The fund-raising programs of the EFB are very successful, and the reasons might be that they are simply creating more awareness among people not to waste food, and are based on a personal approach between the one who gives and the one who receives.

By donating 300 Egyptian pounds monthly on annual basis to the EFB, individuals can sustain a family of five for a year. Companies can sustain a whole village through the “Village Free from Hunger” program. By donating 20,000 Egyptian pounds per month or more depending on the size of the village in need, a company can support a village by providing food, education opportunities, better infrastructure or anything that is needed for better living conditions in general. The company can brand their boxes and visit the village, which creates once again this personal relationship between the giver and the receiver. The program already helps 160 villages in Egypt to more agreeable living conditions.

Last but not least, the EFB has been very successful, in coordination with the Egyptian Hotel Association, to collect leftover foods from the hotel catering industry. “The rise of ‹all inclusive› tourist packages has meant that a huge amount of food remains uneaten every mealtime. Likewise with Egyptian weddings, which have lavish quantities of food, much of which remains untouched,” states Shohdi. The hotels have been persuaded to pack the remaining foods into sealed containers supplied by EFB, who then arranges the distribution to the needy.

Food safety rules apply such as: the food should be untouched and the date, time of production and validity has to be written clearly on the containers. The EFB started this project by giving bonuses to hotel staff who had to stay longer to pack the remaining foods.

“However, soon thereafter, the hotels informed us that they themselves would take care of any additional expenses related to the redistribution of the leftover foods,” said Shohdi. The EFB used to collect approximate 17.2 million meals per months from the hotels. With the present downturn in tourism this figure might be much lower now; however, as the food bank has been so successful in creating sustainability, they are still able to feed the needy and tourism is bound to return soon.

Continuity and sustainability are the key elements of the resounding success of the Egyptian Food Bank, so much so that they are now approached by the United Nations to help with establishing food banks in other countries such as Jordan, Saudi Arabia and Syria, among others. They are also asked to assist in making existing food banks more self-sustainable as per the Egyptian model.

C h ef ' s C o r ne r

One other successful project of the EFB, in line with its aim to maintain continuity in daily food supplies, is the distribution of Udhiyya, or fresh meat sacrificed during Eid Al Adha. To avoid that a surplus of meat, always available during the Eid Al Adha, would go to waste, they decided to can cooked meat to provide for the needy throughout the whole year. “In 2006,” Shohdi recalls, “we provided fresh meat to 36,000 families and gave out 60,000 cans. The next year, this rose to 100,000 families and 750,000 cans; and last year, we supplied 1 million families and distributed 8.5 million cans.” Such a dramatic rise in numbers reflects the professionalism and organizational skills brought by Shohdi and his team, but it doesn’t end there.

Also, in line with their aim towards self-sustainability and a constant daily food supply, the EFB invested in building a food-packaging factory. “The factory serves two purposes,” says Shohdi. “First of all, to pack the dry foods we purchase in bulk at very low prices into one kilo bags for distribution. Those bags are all branded “Hideya” (Gift), which identifies them as coming from the Egyptian Food Bank, so that they are easily identified as items not for sale. However, it takes us only one week to pack the foods we need for the EFB to supply the needy for one month; during the other three weeks the factory is used to pack for other companies against a fee. This generates large revenues into the EFB, which we can put to use to help more needy people and further develop our programs to fight hunger,” concludes Shohdi.

The success of this wonderful humanitarian organization speaks for itself. All that remains is to say a Big Bravo to the Egyptian Food Bank!

For more information on the Egyptian Food Bank and how to help or make a donation, call their call center on 16060 or visit their website www.egyptianfoodbank.com

March - April 2011

8

Feature

C h ef ' s C o r ne r

Italian Cuisine‌ Beyond Pizza and Pasta!

March - April 2011

9

Feature

When we think of Italian food, we imagine a tempting slice of pizza or a heaping plate of pasta, and while those two dishes are indomitably a main part of Italian food, there is still so much more to the world of Italian cuisine! After all, the cradle of the gastronomic world as we know it today was Italy and not France.

Written by: Violeta D. Salama

I

talian cuisine dates as far back as the Roman Empire when, during lavish banquets, diverse foods catered from the four corners of the earth were being served. The Romans of that era not only conquered the people but they also cultivated their culinary traditions and brought back to Rome myriad of spices and herbs. In addition, a little known fact is that Rome was the birthplace of the very first cook book and, amazingly, of the world-famous foie gras!

Later on during the Middle Ages, Italian cuisine continued to develop, especially in the powerful central cities of Venice, Rome and Florence. Venice was a prosperous merchant hub, with ships bringing in exotic spices and products from the Far East and Africa. It was most often in the kitchens of the wealthy nobles, with personal cooking staff and access to such an array of products that sophisticated new dishes were created and recipes collected. Until the 16th century, when Catherine de Medici of Florence arrived in France to become its future queen, it was Italy and not France that was better known for its food and wine. As was the custom at that time, Catherine brought all her domestic staff, including her chefs, with her. The banquets held by the Queen in the French courts were far superior to what the French were used to and her chefs were highly admired.

C h ef ' s C o r ne r

Unfortunately Italy’s gastronomic development experienced a lull for a number of decades in the early eighteenth century as French cuisine swept the continent. Only after French cooking practices became fully integrated, through the Piedmont region in northwest Italy on the border with France, did Italian cuisine experience a revival in the second half of the eighteenth century.

After the Italian unification in the middle of the nineteenth century, various regions of the Italian peninsula made distinct contributions to the total gastronomic picture of Italy. Each region now displays its own unique way of cooking, right down to the formation of a meatball, or the characteristic cheeses and desserts produced in each locale.

The north of Italy has a cuisine which warmly embraces polenta (cornmeal) as their main staple food since the arrival of corn during the 16th century. Polenta makes its appearance in innumerable variations: stirred, baked, served with sausage, with cheese or with succulent tangy shrimps for a more refined taste.

Once considered a dish for the poor, polenta has long left that stereotype and is now a welcomed addition to Italian cuisine.

March - April 2011

10

Feature

The city of Venice and the Veneto pride themselves with marvelous risottos, some with fish and seafood, others with pumpkin, asparagus and frog legs. Beans and legumes feature in both areas, with dishes such as “Pasta e Fagioli” (pasta and beans) and Risi e Bisi (rice with tender young peas) having gained a place on menus both within and beyond the region. Pandoro is a Venitian specialty reminiscent of glamorous days gone by. It is a cone shaped Christmas cake which, at the height of the city’s splendor, was served by rich patricians finely dusted with real, powdered gold! Today, vanilla sugar has replaced the golden dust, an alteration which has impeded the cake’s glamour but perhaps enhanced its taste!

Another city with a food identity of its own is Milan, which gave the world the fabulous saffron risotto as well as lending its name to the term “alla Millanese”, a culinary expression which refers to any piece of meat, chicken, turkey or even vegetables which have been breaded then fried. To this day, Austria and Milan are disputing who created the Schnitzel but as it has since become a valuable part of many international tables, it is doubtable they will ever come to an agreement over who is to take credit! Pannetone, the world-famous coffee cake with citrus peels, raisins and candied fruits was also born in Milan during the 15th century but has since travelled far across borders, all the way onto the shelves of supermarkets in Egypt!

Following the example of Milan, the city of Genoa has also adopted its own descriptive culinary term “alla Genovese”! It refers to a spicy green paste of basil, olive oil, garlic, pine nuts and cheese! Pasta Genovese, Minestrone alla Genovese, Fish alla Genovese are just a few of the many uses of this tangy “Pesto” which can also be spread on top of crunchy bread or drizzled on crispy green arugula leaves!

Minestrone soup, perhaps the most unifying of all foods Italian, first appeared in the capital city. There is no set recipe for Minestrone, since it is usually made out of whatever vegetables are in season; and since they grow aplenty in Italy, there are many options for the ingredients. Some recipes call for either rice or pasta to be added to give it a fuller feel. Napoleon’s armies are rumored to have marched on Minestrone soup and Risi e Bisi and, given their success, one can not doubt the nutritional value of Minestrone.

In addition a variety of meat dishes and specialties are also present on Italian tables. Parma ham, Prosciutto and Bresaola are delicacies sold all over the world. Slices of Bresaola (cured and air dried beef ) with Ruccola and shaved Parmesan is a much appreciated appetizer in Italian restaurants, while Beef Carpaccio in sauce of mayonnaise, lemon juice, Worcester sauce, cream and white pepper is undoubtedly one of the most famous

And that statement transcends to cheese too! Cheese is everywhere in Italy! And Italian cheese is everywhere else around the world. Every time you order pizza, moist Mozzarella cheese is placed on top of a dough base; every time a pasta dish is being served, grated Parmesan is offered! Grana Padano is found in Pesto, and Gorgonzola inside a stuffing for tortellini and ravioli; creamy Mascarpone is made into mouth-watering desserts, while gentle Ricotta is baked into pies and whipped into ice creams!

Italy has done wonders for the dessert world. Apart from the Pandoro of Venice and the Pannetone of Milan, Italy also boasts a delightfully light and creamy dessert known as Panna Cotta or Baked Cream. Together with Zuppa Inglese, (ladyfingers dipped in milk and sugar) and the Mascarpone-rich Tiramisu, Panna Cotta is forever present in Italian menus both in and out of the country. In addition to them, the various parts of the country are busy baking cookies, frying crispy doughnuts, and making delicious fruit tarts and pies! Everywhere throughout, there are also the fabulous Gellato (ice cream) stands! Italian ice cream with its many flavors and creamy, rich consistency is considered the best in the world!

C h ef ' s C o r ne r

Apart from vegetables, Italy is blessed with fish and seafood.

Each region has its own specialty. Sardines are cooked with tomatoes, or oregano; anchovies are marinated in olive oil and served as appetizer or placed on top of pizzas or inside rich pasta sauces such as “alla Puttanesca”. Mussels, clams and shrimps find their way in various soups and stews or are placed on top of polenta or risotto dishes. Sea bream, eel, mullet and monk fish are cooked in wine sauces while rock lobster is grilled to perfection.

creations of Italian cuisine. Scaloppine al Limone (veal cutlets in lemon sauce) and Ossobuco (braised knuckle of veal) from Northern Italy; Saltimbocca alla Romana (meat flavored with sage, wrapped in Prosciutto, rolled-up and cooked in Marsala and butter) from central Italy; succulent lamb stews and roasts from the East; each area has something to offer.

Italy has become synonymous with pizza and pasta but the richness of its culinary traditions far transcends the stereotype, making Italian cuisine one of the most diverse and well-loved European cuisines.

March - April 2011

11

Recipes

The success of a good tiramisu depends on the quality of the ingredients. Beat the cream with one tablespoon sugar.

Mix the egg yolks with sugar until they are creamy, then stir in the mascarpone and the cream, one spoonful at a time.

Line a rectangular dish with ladyfingers and sprinkle these with the amaretto mixture.

Ti ramisu Tiramisu, which literally translated means “pick me up� enjoys cult status as a dessert throughout Italy, and many regions claim to have invented it.

How to Make Tiramisu

Ingredients

200 g cooking cream 5 tbsp sugar 4 egg yolks 500 g mascarpone 24 ladyfingers 4 tbsp strong espresso coffee 4 tbsp Amaretto (or Amaretto flavored syrup) cocoa powder

Fill the dish with alternate layers of ladyfingers and mascarpone cream finishing with a mascarpone layer.

Preparation

March - April 2011

C h ef ' s C o r ne r

Beat the cream with 1 tablespoon sugar until stiff. Whisk the egg yolks with the remaining sugar until creamy, using a hand-held whisk on maximum speed. Stir in the mascarpone one spoonful at a time, and then, at a slower speed, stir in the cream.

Line a flat dish with ladyfingers. Mix the espresso and amaretto and sprinkle over the ladyfingers, but do not soak. Spread a layer of cream on top and cover this with a layer of ladyfingers, sprinkle with the espresso and amaretto mixture, and spread the remaining cream on top.

Sprinkle with cocoa powder and chill for at least 1 hour in the refrigerator.

12

Recipes

St uffe d Pum p ki n o r Zu cc h i n i Fl owe r s

O ra ng e Fe nne l S a l a d

Ingredients

Sicily abounds in oranges and almost as many ways of preparing them.

2 eggs 50 g flour 12 zucchini flowers 275 g ricotta a pinch of freshly grated nutmeg 1 bunch of chives, snipped 1 egg, lightly beaten 4 tbsp freshly grated parmesan salt and freshly milled pepper olive oil

Preparation

Ingredients

2 small or 1 large fennel bulb 4 juicy oranges 16 pitted black olives (kalamata or Niçoise) ½ sprig rosemary or 3 sprigs parsley 1 tbsp red wine vinegar salt, freshly ground black pepper 3 tbsp extra virgin olive oil

Preparation

Remove tough outer layer from fennel and trim off root end. Remove fennel greens; rinse, chop coarsely and set aside. Rinse remaining bulb, halve lengthwise, then quarter. Slice fennel quarters crosswise, thinly into strips.

Remove a slice from the top and bottom of each orange.

Stand on end, then cut off the peel in strips from top to bottom, taking care to remove all the white membrane.

Then slice oranges thinly into rounds, reserving any juice that escapes.

First arrange the oranges on four plates, then the fennel.

Distribute olives over the top. Rinse rosemary; use only needles and chop them very finely. Sprinkle on top along with fennel greens.

Add vinegar, salt, pepper and oil to reserved orange juice and whisk thoroughly. Pour over the salad.

March - April 2011

C h ef ' s C o r ne r

To make the batter, lightly beat the two eggs in a bowl. Add the flour a bit at a time and mix in. Stir in 4 tablespoons cold water to make an even batter. Set aside. Carefully clean the zucchini flowers, rinsing the outside under running water and removing any insects from the inside of the flower.

Carefully pat dry. To make the filling, combine the ricotta, nutmeg, chives, eggs, parmesan, salt, and freshly milled pepper and spoon this mixture into the flowers. Carefully twist the tips of the flowers closed to prevent the mixture falling out. Heat a generous amount of oil in a large pan. Dip the flowers in the batter and fry one at a time in the hot oil until golden brown in color, turning occasionally. Drain off excess oil on paper towel and serve.

13

How to Open Oysters

Recipes

Lift off the top shell.

The oyster flesh is in the lower shell, but is still firmly attached.

T

o open an oyster, you will need to wear protective gloves. Place the oysters in the palm of your hand, with the concave shell facing downward to avoid spilling the tasty natural juices contained in the shell together with the much-sought after mollusk. Then run a suitable sharp knife between the shells, and lever them open. When the sphincter muscle has been severed, the oyster can be opened.

If it not going to be eaten immediately, it should be stored temporarily on a bed of ice. It is easy to loosen the creature from its shell using an oyster fork, which has a sharp blade on one side.

To avoid spilling the precious juice, place the oyster in the palm with the more concave shell facing downward.

B ro il e d O y s te r s 6 oysters per person chopped parsley 2 cloves of garlic per person, chopped breadcrumbs oregano lemon juice olive oil salt and pepper

C h ef ' s C o r ne r

Holding the knife horizontally, insert it between the two halves of the shell, and then lever the oyster open.

With a single cut, sever the muscle, so that the oyster and its juice can be easily consumed straight from the shell.

Preparation

Open the oysters, remove the upper shells, and place the lower halves containing the oyster flesh on a wire rack.

Sprinkle the parsley and garlic evenly over the oysters, followed by the breadcrumbs and oregano, and then drizzle with 2 to 3 drops of lemon juice and a little olive oil.

Season with salt and pepper, and broil for 15 minutes.

March - April 2011

14

Recipes

Ingredients 300g 160g 500g

Almond paste (Carma) Egg yolks Flour

250g 750g 175g

Caster sugar Whole eggs Melted butter

Preparation

Combine the almond paste and the sugar in the mixer on low speed. Add the egg yolks progressively, then the whole eggs and beat for 15 minutes. Pour a small amount of this preparation into the butter and mix, add the flour to the remaining dough mixture, and to this preparation add the butter mixture while stirring gently. Pour into 6 cm high rings and bake at 180ºC for 35 minutes.

B a nana M i x Ingredients 500g 50g

Banana sliced Butter

40g 50g

Mother’s Day Cake

G e noese Ca ke

Sugar Lemon juice

Preparation

Mix all ingredients and put on silicon paper. Place in oven for 15 minutes at 170ºC and then cool.

B a nana Sy ru p Ingredients

200g Sugar 80g Banana purée (La Fruitière)

200g 20g

Water Lemon juice

Preparation

Mix all ingredients and boil and cool before use.

C h ef ' s C o r ne r

B a nana M o u sse Ingredients

250g Tortina natural (Carma) 250g Water 250g Banana purée (La Fruitière) 50g Lemon juice 250g Whipped cream (Elle&Vire)

Preparation

Beat Tortina natural and water at high speed for approximately 5 minutes. Then fold in the remaining ingredients.

Finishing and Presentation

Take a stainless steel ring of 24 cm diameter and place almond biscuit around the ring (see recipe previous issues of Chef’s Corner) and at the bottom a layer of Genoese cake. Add some banana syrup by brush, then add a layer of banana mix, and a layer of banana mousse of about 1 cm thick. Then add another layer of Genoese cake, and fill the ring with banana mousse. Cover top with transfer sheet and freeze. Decorate with brilliant gel and top with chocolate decoration.

March - April 2011

15

Recipes

Ingredients 300g 160g 500g

Almond paste (Carma) Egg yolks Flour

250g 750g 175g

Caster sugar Whole eggs Melted butter

Preparation

Easter Cake

G e noese Ca ke

Combine the almond paste and the sugar in the mixer on low speed. Add the egg yolks progressively, then the whole eggs and beat for 15 minutes. Pour a small amount of this preparation into the butter and mix.

Add the flour to the remaining dough mixture, and to this preparation add the butter mixture while stirring gently. Pour into 6 cm high rings and bake at 180ºC for 35 minutes.

M ango M o u sse Ingredients 200g 200g

Tortina neutral (Carma) Mango purée (La Fruitière)

200g 150g

Cold water Cream 35% fat (Elle&Vire)

Preparation Whip up Tortina neutral and water for approximately 5 minutes on high speed. Add mango purée and fold in the whipped cream.

Coconut Crè m e Ingredients 200g 200g

Tortina neutral (Carma) Coconut purée (La Fruitière)

200g 150g

Cold water Cream 35% fat (Elle&Vire)

C h ef ' s C o r ne r

Preparation Whip up Tortina neutral and water for approximately 5 minutes on high speed. Add the coconut purée and fold in the whipped cream. Pour this into a ring of approximately 16 cm up to a height of about 1 cm and freeze.

Finishing and Presentation Take a stainless steel ring of 24 cm diameter and place almond biscuit around the ring (for recipe see previous Chef’s Corner issues) and a bottom layer Genoese cake.

Put a layer of mango mousse, about 1 cm thick, then add coconut crème. Fill the ring with mango mousse, cover top with transfer sheet and freeze. Decorate with brilliant gel and chocolate decorations on top.

These pages are kindly sponsored by:

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

March - April 2011

16

Profile

Ferran Adrià …

the Salvador Dalí of the Kitchen Compiled by: Amal Bassaly He began cooking in the classic French manner, but, curious as to why food was cooked the way it was cooked, he slowly started to create his own cuisine, giving El Bulli’s cuisine surprising new twists with a dazzling creative flair. During the off season, he would visit France, often with Juli Soler, the restaurant’s manager, to check out the best restaurants. He says his career really began in Nice in 1986 at a cooking demonstration given by Jacques Maximin, an influential chef known for defying boundaries. Chef Adrià recalled that someone in the audience asked, “What is creativity?” and Chef Maximin answered: “Don’t copy!”

Chef Adrià’s idea was simply to “do new things with old concepts”. He figured he would create something different with chicken curry, so he developed a now-famous dish, with a solid sauce and a liquid chicken. Among the many experiments Adrià conducted, one of the most impressive and well received was his use of foams. This technique, consisting of aerating ingredients with a siphon, introduces minute bubbles which alter the texture of food. Adrià began applying this culinary method to both sweet and savory dishes, always respecting his philosophy of combining “unexpected contrasts of flavor, temperature and texture.”

B

orn in 1962, Adrià started from the simplest post of dishwasher. The chef de cuisine at the Hotel Playafels where he worked taught him how to cook authentic Spanish food. He joined the military service at the age of 19 and served as a cook in the camp. In 1984, he joined the El Bulli Restaurant in Costa Brava, Catalonia, Spain. In less than 2 years of being a line cook, at the young age of 24, he became head chef.

Ferran Adrià’s expertise in cooking is usually associated with the new food science named “Molecular Gastronomy”, which deals with the scientific explanation behind traditional cooking methods. He denies this, however, as he thinks of his techniques as falling more under “deconstructivism”. He feels this fits his concept better, as he says he “aims to surprise and delight the diner, since after all, the customers come to El Bulli for the experience.”

In line with Adrià’s experimental philosophy, he dutifully closes El Bulli for six months every year in order to travel abroad, in search of new inspiration and ideas with which to astonish his diners. Adrià, who has been called “the Salvador Dalí of the kitchen,” has won global acclaim as one of the most creative and inventive culinary geniuses in the world.

“The most important thing,” Ferran says, “is taste! ”The dishes that emerge from his wizard’s kitchen almost always taste as astonishing as they look. Some regard him as the best chef in the world. In 1997, the Michelin Guide gave El Bulli restaurant three stars. In 1999, the famous chef Joël Robuchon declared him the world’s greatest chef. El Bulli was recognized as the best restaurant 5 times during the years 2002, 2006, 2007, 2008, and 2009 by “Restaurant,” a British magazine that writes about chefs, owners and professionals in the fine-dining business. According to Juan Mari Arzak, who is considered the father of modern Spanish cuisine, “Ferrán Adrià is the most innovative man in the history of cooking.” One thing is certain, Adrià has managed to fly the country’s flag to new heights, as Spanish cuisine has become more popular worldwide because of him.

March - April 2011

C h ef ' s C o r ne r

Ferran Adrià is the dean of molecular gastronomy. The Catalonian Spanish chef uses his kitchen laboratory to come up with marvelous new creations such as liquid ravioli; caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; or even warm gelatin and Parmesan snow. They are astonishing and often baffling technical accomplishments that will set trends in restaurant kitchens worldwide.

Adrià’s reputation stems from his experimental tendencies, skewing ingredients into unexpected textures and serving them at unconventional temperatures. In his Hot Gin Fizz, he combines temperature extremes with frozen lemon juice and hot lemon foam. People travel from around the world to dine at El Bulli, where they experience the new and exciting food that is at the forefront of the industry.

17

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, 24 April, 2011 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 How many families approximately does the Egyptian Food Bank feed on a monthly basis? ❏ 15,000 ❏ 150,000 ❏ 250,000

Alla Genovese is a culinary term which refers to any dish containing: ❏ Pesto of basil, olive oil, garlic, pine nuts and cheese ❏ Vegetables in season ❏ Italian cheese and Parma ham

Ferran Adrià’s famous restaurant El Bulli is closed for 6 months every year due to: ❏ Financial troubles ❏ Time needed for renovations ❏ Time needed for research & inspiration

Which flowers are stuffed and served in Italian cuisine as an appetizer? ❏ Roses ❏ Orange blossom ❏ Zucchini & pumpkin flowers

Which Chef was known to oppose the molecular cuisine trend? ❏ Santi Santamaria ❏ Ferran Adrià ❏ Juan Mari Arzak

What do you learn as manager by working in the Middle East according to the GM of the Four Seasons Alexandria, Massimiliano Musto ❏ Managerial skills ❏ Aesthetic finesse ❏ Technical craft

Alla Millanese is a culinary term which refers to any dish: ❏ Originating from Milan ❏ Breaded and then fried ❏ Stewed in its own juice

✁

The cradle of the gastronomic world originated in: ❏ France ❏ Italy ❏ Switzerland Polenta is made from: ❏ Potatoes ❏ Rice ❏ Corn

Ossobuco is made from: ❏ Beef ❏ Veal ❏ Lamb

The right answers to the Chef’s Corner quiz of issue No. 63 are: Thanks to the efforts of WACS president Gissur Gudmunsson, among others, WACS recently inaugurated: ✔ Chefs Without Borders Program According to Michael Koth, General Manager of the Semiramis InterContinental, Egyptians have a natural advantage in service because of their: ✔ Tradition of service with dignity Who of the following famous chefs is Spanish? ✔ Adria Bulli Auguste Escoffier was very well-known for his: ✔ Kitchen organization, education & charity work

C h ef ' s C o r ne r

How many medals did Egypt score at the Culinary World Cup’10? ✔7 In which category did Egypt score the 2nd Best Overall Score? ✔ Tapas & Show Platter Which hotel won the Chef’s Grand Prix Team competition at Hace’10? ✔ Conrad International Cairo Nasi Goreng and Mie Goreng are: ✔ Fried rice and fried noodles Which of the following ingredients is used very frequently in Indonesian cuisine? ✔ Peanuts Which of the following popular Indonesian dishes is vegetarian? ✔ Gado Gado

Congratulations to the lucky winner of issue 63 quiz:

Gouda Ahmed Gouda Pastry Chef Egyptian Company for Food Industries

March - April 2011

18

News

Appointments & Promotions

C H E F S' news

ECA chef member, Abdallah Mohamed Abdallah, working as 1st Commis at Teatro Restaurant in Cairo, has recently been promoted to Demi Chef de Partie. The ECA wishes to congratulate him on his promotion. Keep up the good work!

ECA chef member, Abdallah Mohamed Ghoush, previously working at Sonesta Club Resort Sharm El Sheikh as Chef Baker, has moved and started working in the same position at Sunrise Diamond Resort Sharm. The ECA wishes him all the best in his new workplace.

ECA chef member, Abdouh Gilany Bekir, previously working as Chef de Cuisine at Steigenberger Nile Palace Luxor, has moved and started working as Executive Sous Chef at Iberotel Saraya Makadi Resort Hurghada. The ECA congratulates him on his promotion and wishes him all the best in his new job.

ECA chef member, Adel Mohamed Abdel Latif, previously working as Chef de Partie at Three Corners St. George Sharm El Sheikh, has moved and started working as Sous Chef at Paradise Golden 5 Hotel Hurghada. The ECA congratulates him and wishes him all the best in his new work location.

ECA chef member, Ahmed Mohamed Kida, previously working as Junior Sous Chef at Millennium Oyoun Resort Sharm El Sheikh, has moved and started working as Sous Chef at Le Meridien Dahab Resort. The ECA congratulates him and whishes him good luck in his new work location.

ECA chef member, Bakry Shaaban Bakry, previously working as Demi Chef de Partie at Azur Resort El Quseir, has moved and started working as Chef de Partie at Bay View Resort Sharm El Sheikh.

The ECA congratulates him on his promotion and wishes him good luck in his new job.

ECA senior chef member, Khaled Abdel Salam Ibrahim, previously working at Mina El Don Village Ain Sokhna as Executive Chef, has moved and started working in the same position at Nile Holding Misr Company in Cairo. The ECA wishes him all the best in his new work environment.

ECA junior chef member, Maged Samir Abdel Aziz, previously working as Commis at Four Seasons First Residence Cairo Hotel, has traveled to Qatar where he started working as Demi Chef de Partie at Al Liwan Suites Hotel.

The ECA congratulates him on his promotion and wishes him all the best in his new workplace.

ECA chef member, Mahmoud Abbas Mohamed, previously working at Mansour Chevrolet Company as Baker Chef, has moved to Family Company for Food Industries to work as Baker Chef. The ECA wishes him all the best in the new workplace.

ECA chef member, Mohamed Gamal Fawzy, previously working at Al Hana Restaurant Kafr El Sheikh Egypt as Head Chef, has traveled overseas to Nefertiti Restaurant Tokyo Japan to hold the same position. The ECA congratulates him and wishes him all the best in his new work environment in Japan.

ECA chef member, Mohamed Hussein Zankour, working as Commis at Binlahaj Int’l for Restaurants in the United Arab Emirates, recently got promoted to Kitchen Supervisor.

The ECA congratulates him on his promotion.

Keep up the good work!

ECA chef member, Samir Abdel Alim Abdel Mawgoud, working as 1st Commis at Four Seasons Nile Plaza Cairo Hotel, recently got promoted to Demi Chef de Partie. The ECA congratulates him on his promotion.

C h ef ' s C o r ne r

ECA senior chef member, Ahmed Nabil Abdel Aal, previously working at Arabian Academy for Navel Transport Alexandria as Senior Sous Chef, has moved and started working in the same position at Engineering Academy in Cairo. The ECA wishes him all the best in his new work location.

ECA senior chef member, Gehad El Din Mohamed Ahmed, previously working at Sol Serena Hotel Sharm as Executive Chef, has moved and started working in the same position at Ramada Plaza Sharm El Sheikh. The ECA wishes him all the best in his new workplace.

ECA chef member, Wagih Ragab Abdel Kader, previously working at Croquant Company for Food Industries Cairo as Sous Chef Ice Cream, has traveled to the United Arab Emirates and started working in the same position at Unikaiy Kiebara Company for Ice Cream. The ECA wishes him all the best in his new work location.

March - April 2011

19

News

The ECA wishes to congratulate its senior chef member, Tarek Hassan, Culinary Trainer of the Egyptian Tourism Federation, upon the birth of his daughter Nour. Wishing the family health and happiness!

challenges and the rewards this new role is bound to bring my way,” says Musto.

Musto adds that the time he has spent in the Middle East has helped him gain a deeper understanding of the world of luxury hospitality.

“In Europe you learn the technical craft, in Asia the passion for service, and in America managerial skills. But in the Middle East, you develop aesthetic finesse.”

The ECA wishes to congratulate Massimiliano Musto on his appointment.

C H E F S' news

“This is an exciting time to be taking the helm at Four Seasons Hotel Alexandria at San Stefano and I look forward to both the

Throughout his career, he won several awards due to his drive and enthusiasm. These include 1st place Team leader in “World Team MLA Black Box Cooking Challenge Dubai” with the Seoul Grand Intercontinental Hotel team. He also won the highest possible HACCP score of 100% granted by an International Audit team and 1st place in NCSI National Customer Satisfaction award for Intercontinental Hotels Seoul in the hotel category.

C h ef ' s C o r ne r

Massimiliano Musto New General Manager at Four Seasons Hotel Alexandria A native of Naples, Italy, Musto has been a part of the Four Seasons’ family since 1998 when he was appointed Restaurant Manager of Biscotti restaurant at the Regent Bangkok, a Four Seasons Hotel, where he was later promoted to Director of Restaurants in 1999. His career in the world of food and beverage has since taken him to Four Seasons properties around the globe. In 2008, Musto was appointed Resort Manager of the exotic Four Seasons Resort Mauritius at Anahita before moving to Egypt to take on the position of Hotel Manager of Four Seasons Hotel Alexandria at San Stefano in 2009. His promotion as General Manager of the prestigious Alexandria property at the beginning of 2011 marks an exciting new year for Musto and the team at Alexandria.

Paul Schenk Appointed EAM at InterContinental Citystars Paul Schenk has been appointed as the Executive Assistant Manager (EAM) in charge of Food & Beverage at the InterContinental Citystars. Schenk has a passion and innovation with food which started when he was young. He brings with him 20 years of experience in the F&B world where he literally spent most of his time in the kitchen coming up with new recipes and fabulous ways to present food.

His charisma and friendly personality helped him land his own show in Korea “Korea Confidential with Paul Schenk”. He sliced and diced 24 new recipes in his kitchen while giving the viewers useful cooking tips. The 12 episodes aired on Korean television were a huge success, and a few episodes were uploaded on Youtube [http://www.youtube.com/watch?v=MClLO9Xx GK0&feature=channel].

March - April 2011

20

News

His main goal has always been guest satisfaction and what better way to reach that than by interacting with guests on regular basis.

This is when the “Paul’s Kitchen” newsletter idea was born. The letter focused on new recipes and outlet promotions, sent to his personal data base which exceeded 3,000 people.

seventh annual GT Tested Reader Survey Awards program surveyed more than 25,000 business and luxury travelers to determine the best in business and luxury travel for 2010.

Paul’s Korean food experience is available on Flickr website which has over 20,000 hits [http://www.flickr.com/photos/paulskitchen/ sets/»].

C H E F S' news

In his current position, Paul will focus mainly on new concepts for F&B outlets, in addition to being involved in the daily operation of the hotel. The InterContinental Cairo Citystars team is thrilled to have Paul Schenk on board and looks forward to bringing his world class F&B knowledge to the heart of the hotel’s operations.

The ECA welcomes Paul Schenk to Cairo and wishes him all the best in his new appointment.

Awards

ECA chef member, Wael Mohamed Mustafa, working as Demi Chef de Partie at Sofitel Taba Heights, has received “The Best Practice Award Certificate” for his good work in December 2010.

Rational Receives Manufacturing Excellence Award Rational AG, the manufacturer of the SelfCooking Center® received the Manufacturing Excellence Award for the second time since 2006. The jury awarded the prize because the company had clearly and convincingly specialized in meeting the customer’s needs. The comprehensive training courses and workshops and the excellent sales process implemented solely by trained chefs both bear witness to Rational AG’s outstanding understanding of its customers. The primary aim of the company is to offer its customers the maximum benefits at all times. This focus on the customer’s needs is not limited to sales, however. It also runs through the company’s development, production, logistics and finance and accounting processes – and so applies to every employee.

This is the 6th time the Manufacturing Excellence Award has been given. The emphasis of the competition is placed on analysis and assessment of the contestants by an independent panel of scientific and industry experts.

C h ef ' s C o r ne r

Alitalia Awarded Best Airline Cuisine by Global Traveler Alitalia, Italy’s largest airline, has taken Italian cuisine to new heights and has been awarded “Best Airline Cuisine” by the readers of Global Traveler magazine. Alitalia introduced regional Italian cuisine in Magnifica Class as part of a larger initiative to offer customers an authentic Italian experience. In addition to menus that rotate every three months, Alitalia is incorporating many products that are certified as authentic to the region in the dishes served on board. Passengers can enjoy authentic Italian cuisine at 35,000 feet! Global Traveler’s

ECA senior chef member, Adel Shalaby, working as Executive Chef at Shams Safaga Hotel, has won the best chef award among the Shams Hotels and Resorts for his great buffets during the Christmas and New Year festive season.

General News Tahrir Square to Become Tourist Destination Tourism experts have called for making Tahrir Square in Egypt a tourist destination as a memorial to the 18-day revolution staged in the square which resulted in the toppling of former President Hosni

March - April 2011

21

News

C H E F S'

Mubarak’s regime. According to eTurbo News, Hisham Zaazou, assistant to the tourism minister, said squares worldwide, especially in European countries, have become tourist destinations due to their significance in history. Tahrir Square has become a symbol of a popular revolution. Zaazou said there should be a memorial or an obelisk with photos of the 25 January revolution and a list of martyrs’ names in the square. Tourism expert Amr Badr suggested creating a mural in Tahrir Square about the revolution, and making the square part of tour programs. Abdel Rahman Samir, member of the 25 January coalition, said artists, the ministries of culture and tourism, and governorate officials should coordinate efforts.

The group also visited the Egyptian Museum and Tahrir Square where they held a 40-meter long Egyptian flag to express their support for Egypt.

InterContinental Cairo Citystars is Making Cairo a Little Greener InterContinental Cairo Citystars focuses mainly on making guests feel at home while giving them a taste of Cairo’s authentic flavor.

While creating the ultimate Guest Experience is the hotel’s main concern, the environment and the well being of Cairo’s inhabitants is one of the hotel’s biggest concerns as well. Recycling paper is the way to go!

In collaboration with Resala Charity Organization, one of the largest charity organizations existing since the year 2000 with 40 registered branches and about 16 charitable activities practiced by 60,000 volunteers all over Egypt, the hotel is recycling all paper used by employees on a weekly basis. All the offices are shredding their clean waste paper, bundling it up and delivering to Resala, who uses the proceeds from recycling paper to help underprivileged children in Cairo. That way, we all help save the environment and the lives of future generations to reach a greater goal of “Great City Guests Love”.

Condolences “Egypt in our hearts” Italian delegation at IHG Citystars InterContinental Cairo Citystars and Holiday Inn Cairo Citystars hosted all the participants of “Egitto Nel Cuore” (Egypt in our Hearts) campaign.

The group comprised 50 politicians, tour operators and journalists from Italy. The visit was organized

by Egypt Tourist Authority in collaboration with Egypt Air and Misr Travel to encourage Italian tourists to resume their visits to Egypt.

news

Michelin-starred Chef Santi Santamaria Dies Santi Santamaria, aged 53, the first Spanish chef to ever win three Michelin stars, passed away in Singapore. He is believed to have suffered a heart attack while in his kitchen at Santi, the restaurant run by his daughter in the Marina Bay Sands resort. The chef, who died on February 16, was recognized as a legend in the world of traditional Catalan cuisine. He was known also for his public attacks on molecular gastronomy and fellow Spanish chef Ferran Adria, whose famous El Bulli restaurant led this movement in Spain.

The ECA wishes to express its sincere condolences to the family and staff members of Chef Santi Santamaria.

The visits’ portfolio included a press conference that was attended by Mounir Fakhry Abd El Nour, the Egyptian Minister of Tourism.

C h ef ' s C o r ne r

The ECA wishes to express its sincere condolences to its junior chef member, Islam El Sayed El Metwally, for the loss of his beloved father. Chef Islam is working as 3rd Commis at InterContinental Taba.

The ECA also wishes to express its sincere condolences to its associated member Anja van de Put, Policy Officer at the Dutch Embassy in Cairo for the sudden loss of her beloved mother.

March - April 2011

22

ECA New Members

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

‫أعضاء من قدامى الشيفات‬ Alaa Abdel Atty Mohamed

Ahmed Ibrahim Ahmed

Executive Chef Kiro’s Group Company

Executive Chef La Fourchette Catering Purges Hleias Greece

‫�أحمد �إبراهيم �أحمد‬

‫�شيف تنفيذى‬ ‫�شركة كيرو�س جروب‬

Amgad Ali A. Dayem

Executive Sous Chef Sheraton Miramar Hotel El Gouna

‫عالء عبد العاطى محمد‬

‫�شيف تنفيذى‬ ‫الفور�شيتيه بورجيز للإمدادات الغذائية اليونان‬ Hassan Abdel Aal Mohamed Executive Pastry Chef Jasper›s Pastry Productions

‫�أمجد على عبد الدايم‬

‫ح�سن عبد العال محمد‬

‫�سو �شيف تنفيذى‬ ‫فندق �شيراتون ميرامار الجونة‬ Hassan Mustafa Gad El Mawla

Executive Chef Balcona Café & Restaurant

‫�شيف تنفيذى حلوانى‬ ‫�شركة جا�سبر للحلويات‬

Medhat Hamdy Abdel Rahman

Sous Chef Alaa El Din Touristic Village Hurghada

‫ح�سن م�صطفى جاد المولى‬

‫مدحت حمدى عبد الرحمن‬ ‫�سو �شيف‬ ‫قرية عالء الدين ال�سياحية الغردقة‬

C h ef ' s C o r ne r

‫�شيف تنفيذى‬ ‫مطعم و كافيه بلكونة‬

Youssef Ali Fayed

Mustafa Mohamed Ewida

Executive Sous Chef Hilton Hurghada Resort

Head Chef Oriental Pastry El Gamal Company Damietta

‫م�صطفى محمد عوي�ضة‬ ‫�سو �شيف تنفيذى‬ ‫منتجع هيلتون الغردقة‬

March - April 2011

‫يو�سف على فايد‬

‫رئي�س ق�سم الحلويات ال�شرقية‬ ‫�شركة الجمل دمياط‬

23

ECA New Members

Chef Members

‫أعضاء من الشيفات‬ Abdel Moneim A. Kader A. Aal

Executive Sous Chef Golden 5 Hotel Hurghada

‫عبد المنعم عبد القادر عبد العال‬ ‫�سو �شيف تنفيذى‬ ‫ الغردقة‬5 ‫فندق جولدن‬

Ahmed Gaber A. Naby

Demi Chef de Partie Sheraton Miramar Hotel El Gouna

‫�أحمد جابر عبد النبى‬

‫ديمى �شيف دى بارتى‬ ‫فندق �شيراتون ميرامار الجونة‬ Ahmed Mohamed Sobhy

Senior Chef de Partie Regency Plaza Sharm El Sheikh

‫�أحمد محمد �صبحى‬

‫�سنيور �شيف دى بارتى‬ ‫ريجين�سى بالزا �شرم ال�شيخ‬ Alaa Mohamed Ahmed

Chef de Partie Dunes Lounge Restaurant Cairo

‫عالء محمد �أحمد‬

‫�شيف دى بارتى‬ ‫مطعم دوني�س لونج القاهرة‬ Ashraf Attia Abul Wafa

Chef Baker Movenpick Royal Lily Hotel Luxor

Adel Saad El Din Masaud

Senior Chef de Partie Sun Rise Le Jardin Resort Hurghada

‫عادل �سعد الدين م�سعود‬

‫�سنيور �شيف دى بارتى‬ ‫منتجع �صن رايز لوجاردن الغردقة‬ Ahmed Mohamed Ahmed Zakzouk

Demi Chef de Partie El Salamlek San Giovanni Hotel Alexandria

‫�أحمد محمد �أحمد زقزوق‬

‫ديمى �شيف دى بارتى‬ ‫فندق ال�سالملك �سان جيوفانى الإ�سكندرية‬ Ahmed Rashad Ahmed

Demi Chef de Partie Garde Manger Sonesta St. George Hotel Luxor

‫�أحمد ر�شاد �أحمد‬

‫ديمى �شيف دى بارتى جارد مانجيه‬ ‫فندق �سون�ستا �سان جورج الأق�صر‬ Ali Mahmoud Gamea

Sous Chef Blue Sky Nile Cruises Cairo

‫على محمود جامع‬

‫�سو �شيف‬ ‫بلو �سكاى لل�سياحة النيلية القاهرة‬ Ayman Ibrahim Youssef

Chef de Partie Radisson Blu Hotel Cairo

‫�أ�شرف عطية �أبو الوفا‬

‫�أيمن �إبراهيم يو�سف‬

‫�شيف خباز‬ ‫فندق موفينبيك رويال ليلي الأق�صر‬ Ayman Mohamed Hassan

Chef de Partie Aramco Petroleum Company Saudi Arabia

‫�شيف دى بارتى‬ ‫فندق رادي�سون بلو القاهرة‬ Bassam Mohamed Ibrahim Chef NordSee Restaurant Cairo

‫�أبمن محمد ح�سن‬

‫ب�سام محمد �إبراهيم‬ ‫�شيف‬ ‫مطعم نورد �سى القاهرة‬

C h ef ' s C o r ne r

‫�شيف دى بارتى‬ ‫�شركة �أرامكو البترولية ال�سعودية‬ Hamdy Ahmed Mohamed

Essam Said A. Salam

Chef Oriental Cuisine Medina Restaurant Cairo

Chef de Partie Grand Holiday Green Sedr - Ras Sedr

‫ع�صام �سعيد عبد ال�سالم‬ ‫�شيف مطبخ �شرقى‬ ‫مطعم المدينة القاهرة‬

March - April 2011

‫حمدى �أحمد محمد‬

‫�شيف دى بارتى‬ ‫جراند هوليداى جرين �سدر ر�أ�س �سدر‬

24

ECA New Members

Hatem Ezzat Sabra

Hany Abdel Fattah A. Kader

Chef de Partie InterContinental Soma Bay

Chef de Partie Movenpick El Gouna

‫هانى عبد الفتاح عبد القادر‬

‫حاتم عزت �صبره‬

‫�شيف دى بارتى‬ ‫انتركوتيننتال �سوما باى‬

Hosny Badawy Mohamed

Demi Chef de Partie AberCrombie & Kent Company Luxor

‫ح�سنى بدوى محمد‬

‫ديمى �شيف دى بارتى‬ ‫�شركة �أبر كرومبى اند كنت الأق�صر‬

‫�شيف دى بارتى‬ ‫موفنبيك الجونة‬

Ibrahim Hosny Sayed

Sous Chef Tempo Restaurant & Lounge at The Allegria Golf Club

‫�إبراهيم ح�سنى �سيد‬

‫�سو �شيف‬ ‫مطعم و الونج تيمبو �أليجريا جولف كلوب‬ Mahmoud Shafik Mahmoud

Ibrahim Moawad Ibrahim

Demi Chef de Partie Sofitel Taba Heights

Baking Technical Trainer Holding Co. For Food Industries Cairo

‫�إبراهيم معو�ض �إبراهيم‬

‫ديمى �شيف دى بارتى‬ ‫�سوفيتل طابا هايت�س‬

Moatassem Mustafa Mohamed

Demi Chef de Partie Melia Sharm Resort

‫محمود �شفيق محمود‬

‫مدرب فنى خباز‬ ‫ال�شركة القاب�ضة لل�صناعات الغذائية القاهرة‬ Mohamed Abdel Baky Mohamed Chef de Partie Movenpick Royal Lily Hotel Luxor

‫معت�صم م�صطفى محمد‬

‫محمد عبد الباقى محمد‬

‫ديمى �شيف دى بارتى‬ ‫منتجع ميليا �شرم‬

Mohamed Ahmed Boghdady

Chef de Partie Garde Manager Movenpick Royal Lily Hotel Luxor

‫محمد �أحمد بغدادى‬

‫�شيف دى بارتى جارد مانجيه‬ ‫فندق موفينبيك رويال ليلي الأق�صر‬ Mohamed Mahmoud Shokry

Chef de Partie El Salamlek San Giovanni Hotel Alexandria

‫�شيف دى بارتى‬ ‫فندق موفينبيك رويال ليلي الأق�صر‬ Mohamed Ahmed El Sayed

Chef de Partie Pastry Tempo Restaurant & Lounge at The Allegria Golf Club

‫محمد �أحمد ال�سيد‬

‫�شيف دى بارتى حلوانى‬ ‫مطعم و الونج تيمبو �أليجريا جولف كلوب‬ Mohamed Saleh Hussein Demi Chef de Partie First Arabian Hotels Co.

‫محمد محمود �شكرى‬

‫محمد �صالح ح�سين‬

‫�شيف دى بارتى‬ ‫فندق ال�سالملك �سان جيوفانى الإ�سكندرية‬ Mustafa Mahmoud Mohamed

Pastry Chef Egyptian Co. for Food Industries

‫�شيف حلوانى‬ ‫ال�شركة الم�صرية لل�صناعات الغذائية‬ Salah Mohamed Ahmed

Sous Chef Movenpick Royal Lily Hotel Luxor

‫�صالح محمد �أحمد‬

‫�سو �شيف‬ ‫فندق موفينبيك رويال ليلي الأق�صر‬

March - April 2011

Mustafa Saleh Mustafa

Head Chef Badr El Din Co. for Importing & Exporting Cairo

‫م�صطفى �صالح م�صطفى‬

‫�شيف تنفيذى‬ ‫�شركة بدر الدين للإ�ستيراد و الت�صدير القاهرة‬

C h ef ' s C o r ne r

‫م�صطفى محمود محمد‬

‫ديمى �شيف دى بارتى‬ ‫�شركة فر�ست العربية للفنادق‬

Shady Magdy Mohamed Chef de Partie Safaga Palace Resort

‫�شادى مجدى محمد‬ ‫�شيف دى بارتى‬ ‫منتجع �سفاجا باال�س‬

25

ECA New Members

Tamer Mohamed Abbas

Sherif Mohamed Mahmoud

Chef de Partie InterContinental Soma Bay

Chef de Partie Melia Sharm Resort

‫�شريف محمد محمود‬

‫تامر محمد عبا�س‬

‫�شيف دى بارتى‬ ‫انتركونتيننتال �سوما باى‬

‫�شيف دى بارتى‬ ‫منتجع ميليا �شرم‬

Wael Mohamed Mustafa

Tawhid Rashad A. Wahed

Demi Chef de Partie Pensee Azur El Quseir

Demi Chef de Partie Sofitel Taba Heights

‫توحيد ر�شاد عبد الواحد‬

‫وائل محمد م�صطفى‬

‫ديمى �شيف دى بارتى‬ ‫بان�سيه �أزور الق�صير‬

‫ديمى �شيف دى بارتى‬ ‫�سوفتيل طابا هايت�س‬

Junior Chef Members

‫أعضاء من شباب الشيفات‬ Ahmed Maher Fouad

Ahmed El Mekawy Salem

2nd Commis Pastry

Student Faculty of Tourism & Hotels Alexandria

‫�أحمد المكاوى �سالم‬

‫طباخ ثانى حلوانى‬

‫�أحمد ماهر ف�ؤاد‬

‫طالب‬ ‫كلية ال�سياحة و الفنادق الإ�سكندرية‬ Ahmed Mohamed Rezk

Ahmed Mahmoud Morsy

1st Commis Kiro’s Group Company

Graduated High Institute for Tourism & Hotels 6th of October City

‫�أحمد محمود مر�سى‬ ‫طباخ �أول‬ ‫�شركة كيرو�س جروب‬

Ahmed Taha Mohamed

3rd Commis Cellar Dor Bistro Restaurant Cairo

‫�أحمد طه محمد‬

‫طباخ ثالث‬ ‫مطعم �سلردور ب�سترو القاهرة‬

‫�أحمد محمد رزق‬

‫خريج‬ ‫ �أكتوبر‬6 ‫المعهد العالى لل�سياحة والفنادق‬ Ali Abu Bakr Mohamed

3rd Commis AberCrombie & Kent Company Luxor

‫على �أبو بكر محمد‬

‫طباخ ثالث‬ ‫�شركة �أبركرومبى اند كنت الأق�صر‬ Dina Mohamed Kamal

Ayman Mahmoud Mohamed

2nd Commis Pastry Sentido Hotel Marsa Alam

Student High Institute for Qualitative Studies

‫�أيمن محمود محمد‬

El Sayed Mohamed Seif El Nasr

1st Commis Hilton Hurghada Resort

‫ال�سيد محمد �سيف الن�صر‬ ‫طباخ �أول‬ ‫منتجع هيلتون الغردقة‬

March - April 2011

‫دينا محمد كمال‬

‫طالبة‬ ‫المعهد العالى للدرا�سات النوعية‬

C h ef ' s C o r ne r

‫طباخ ثانى حلوانى‬ ‫فندق �سنتيدو مر�سى علم‬

Ibrahim Falham Abul Hassan

1st Commis Hot Kitchen AberCrombie & Kent Company Luxor

‫�إبراهيم فلهم �أبو الح�سن‬

‫طباخ �أول مطبخ �ساخن‬ ‫�شركة �أبركرومبى اند كنت الأق�صر‬

26

ECA New Members

Islam Kamel El Sayed

1st Commis Tempo Restaurant & Lounge at The Allegria Golf Club

‫�إ�سالم كامل ال�سيد‬

‫طباخ �أول‬ ‫مطعم و الونج تيمبو �أليجريا جولف كلوب‬

Mahmoud Abdel Salam El Sayed

Commis Hot Kitchen El Salamlek San Giovanni Hotel Alexandria

‫محمود عبد ال�سالم ال�سيد‬

‫طباخ مطبخ �ساخن‬ ‫فندق ال�سالملك �سان جيوفانى الإ�سكندرية‬ Mahmoud Gamal Mahgoub

Mahmoud Adel Ahmed Eid

1st Commis Dusit Thani LakeView Hotel Cairo

1st Commis Fairmont Heliopolis Hotel Cairo

‫محمود عادل �أحمد عيد‬

‫طباخ �أول‬ ‫فندق دو�ست ثانى ليك فيو القاهرة‬

‫محمود جمال محجوب‬

‫طباخ �أول‬ ‫فندق فيرمونت هليوبلي�س القاهرة‬ Marawan Beshir Hassan

Mahmoud Ragab Mahmoud

1st Commis

3rd Commis Golden Tulip Flamenco Hotel Cairo

‫محمود رجب محمود‬ ‫طباخ �أول‬

Medhat Ezz El Din Mohamed

1st Commis Café Olé Español Alexandria

‫مدحت عز الدين محمد‬

‫طباخ �أول‬ ‫كافيه �أوليه �إ�سبانيول الإ�سكندرية‬ Mohamed Fouad Mohamed

Graduated Alsun High Institute for Tourism & Hotels Cairo

‫محمد ف�ؤاد محمد‬

‫خريج‬ ‫معهد الأل�سن العالى لل�سياحة و الفنادق القاهرة‬ Mohamed Mahmoud A. Aziz

Commis Int’l Co. for Tourist Facilities Management – Time Out

‫محمد محمود عبد العزيز‬

‫طباخ‬ ‫الم�ؤ�س�سة الدولية لإدارة المن�ش�أت ال�سياحية – تايم �أوت‬

‫مروان ب�شير ح�سن‬

‫طباخ ثالث‬ ‫فندق جولدن توليب فالمنكو القاهرة‬ Mohamed Atta Shokry Hussein

3rd Commis Golden Tulip Flamenco Hotel Cairo

‫محمد عطا �شكرى ح�سين‬

‫طباخ ثالث‬ ‫فندق جولدن توليب فالمنكو القاهرة‬ Mohamed Hamed A. Aziz 1st Commis Pastry Sedra Co. for Pastry Cairo

‫محمد حامد عبد العزيز‬ ‫طباخ �أول حلوانى‬ ‫�شركة �سدرة للحلويات القاهرة‬

Mohamed Roushdy Zaki Tawfik Commis Fort Arabesque Village Hurghada

‫محمد ر�شدى زكى توفيق‬ ‫طباخ‬ ‫قرية فورت �أرابي�سك الغردقة‬

Sayed Ibrahim A. Rahman

1st Commis Dido›s Al Dente Restaurant Cairo

‫�سيد �إبراهيم عبد الرحمن‬

March - April 2011

C h ef ' s C o r ne r

‫طباخ �أول‬ ‫مطعم ديدو�س �أال دنتي القاهرة‬

27

ECA New Members

Associated Members

‫أعضاء مساهمين‬ Anja van de Put

Policy Officer Embassy of the Kingdom of the Netherlands

Asmaa Hassan Kodous

‫�أنيا فان دى بوت‬

‫�أ�سماء ح�سن قدو�س‬

‫م�سئول ال�سيا�سات‬ ‫ال�سفارة الهولندية‬

Doaa Abdel Mawgoud Mohamed

Hassan Hussein Shafik Owner 911 for Desserts Tanta

‫ح�سن ح�سين �شفيق‬

‫دعاء عبد الموجود محمد‬

Heba Mohamed El Azab

‫مالك‬ ‫ طنطا‬911 ‫حلوانى‬

Kamal Amin Kamal

Head Waiter Seasons Resort & Country Club Cairo

‫هبة محمد العزب‬

Maha Mahgoub Mohamed

‫كمال �أمين كمال‬

‫هيد ويتر‬ ‫�سيزونز ريوزرت �أند كنترى كلوب القاهرة‬ Raed El Shafei

Senior Sales Manager Etisalat Misr

‫مها محجوب محمد‬

Rivin Amin Mohamed

‫رائد ال�شافعى‬

‫�سنيور مدير مبيعات‬ ‫�إت�صاالت م�صر‬

Sarah Abdel Hady Arram

‫ريفين �أمين محمد‬

‫�سارة عبد الهادى عرام‬

Shams El Din Mohamed El Sayed

Deputy Manager Amoun Hotel Alexandria

‫�شم�س الدين محمد ال�سيد‬

March - April 2011

C h ef ' s C o r ne r

‫نائب رئي�س مجل�س الإدارة‬ ‫فندق �أمون الإ�سكندرية‬

28

Works hops Ce rtifica tio n

Certified Participants of the "Professional Culinary Arts Exhibits" Training Workshop held from 28 till 30 January’11, conducted by Executive Chef Essam Sayed Mohamed, and kindly hosted by Hurghada Marriott Beach Resort. Congratulations!

Sous Chef

Hilton Hurghada Plaza

Adel Adly Mahmoud

Executive Chef

Hilton Hurghada Plaza

Ahmed Mohamed Ahmed Ali

1st Commis

Hurghada Marriott Beach Resort

Ahmed Sayed Gaber

Sous Chef

Iberotel Aqua Marine Resort

Akram Mokhtar Hassan

1st Commis

Iberotel Aqua Marine Resort

Alaa Mohamed Hamdy

Assistant Pastry Chef

Sheraton Soma Bay

Amgad Ali A. Dayem

Executive Sous Chef

Sheraton Miramar El Gouna

Atef Youssef Said

Sous Chef

Iberotel Oasis Resort

Ayman Nabil Ahmed

Pastry Chef

Lahami Bay Marsa Alam

El Sayed Abdel Rahman El Assal

Sous Chef

El Sayed Mohamed Seif

1st Commis

Hilton Resort Hurghada

Gamal Abdo Ibrahim

Chef Garde Manger

Movenpick Resort Aswan

Hamdy Mohamed Abdel Aziz

Executive Sous Chef

Beach Albatros Hotel

Hany Abdel Fattah

Chef de Partie

InterCotinental Soma Bay

Hassan Abdel Moneim Ragab

Sous Chef

Hurghada Marriott Beach Resort

Hassan Gamal Hassan

1st Commis

Albatros Palace Resort

Hatem Ezzat Sabra

Chef de Partie

Movenpick El Gouna

Islam Saleh Hassan

Demi Chef de Partie

Hurghada Marriott Beach Resort

Kadry A. Razek A. Fattah

Pastry Chef

Hurghada Marriott Beach Resort

Khaled Abdel Fattah Mohamed

Sous Chef

Beach Albatros Hotel

Magdy Shawky Habib

Pastry Chef

Hilton Hurghada Plaza

Mahmoud Ibrahim Saad

Demi Chef de Partie

Iberotel Aqua Marine Resort

Medhat Hamdy Abdel Rahman

Sous Chef Baker

Alaa El Din Touristic Village

Mohamed Kamel Ahmed

Senior Chef de Partie

Sheraton Soma Bay

Mohamed Mokhtar Ibrahim

Chef de Partie

Beach Albatros Hotel

March - April 2011

C h ef ' s C o r ne r

Abdallah Mahmoud Ibrahim

29

Works hops Ce rtifica tio n

Mohamed Yousry Labib

Junior Sous Chef

Albatros Palace Resort

Mustafa Bayoumi Mahmoud

Executive Sous Chef

Iberotel Club Resort

Mustafa Mohamed Ewida

Executive Sous Chef

Hilton Resort Hurghada

Osama Selim A. Aziz

Pastry Chef

Iberotel Saraya Resort

Rafik Ali Mohamed

Senior Chef de Partie

Sheraton Soma Bay

Sameh Youssef

Pastry Chef

Iberotel Club Resort

Shaaban Mohamed Abdel Aziz

Assistant Pastry Chef

Sheraton Miramar El Gouna

Sherif Mohamed Mahmoud

Chef de Partie

InterCotinental Soma Bay

Sobhy Mohamed A. Azim

Executive Sous chef

Iberotel Makadi Beach Resort

Tawfik Abdel Wahab Tawfik

Chef Garde Manager

Iberotel Club Resort

Yasser Abdel Moez Mohamed

Executive Chef

Iberotel Star Resort

Youssef Basiouny Kotb

Junior Sous Chef

Hiton Hurghada Plaza

Certified Participants of the ECA On Premises Training “Essentials of Food Costing� held from 19 till 20 December at Semiramis InterContinental. Congratulations!

Abdel Halim Abdel Nabi Abdel Khalek Amin Mohamed

Demi Chef de Partie

Ashraf Hussein Medany

Restaurant Manager

Aziz Kamal Malikah

Chef de Partie

Gamal Amin Salem

Senior Sous Chef

Hassan El Sayed Hassan

Ballroom Supervisor

Mohamed Mahmoud Saber

Bar Supervisor

Roger Raef Fahmy

C h ef ' s C o r ne r

Nehal Mohamed Assistant Catering Sales Manager

Tarek El Gendy Walid Abbas

Restaurant Manager

March - April 2011

30

Calendar

Mark Your Calendar Egypt to be Partner Country at ITB Berlin 2012 Egypt has been selected as the partner country at ITB Berlin 2012. According to a press release, an agreement was signed between Mounir Fakhry Abdel Nour, Minister of Tourism, Egypt and Raimund Hosch, CEO, Messe Berlin at ITB Berlin, which concluded recently. Nour, having taken up his post two weeks ago expressed his delight to be at ITB Berlin 2011. Nour said, “This is extremely important for us. We stand by our business partners and will be honoring all our agreements. The livelihood of one in seven Egyptians depends directly or indirectly on tourism.”

The ITB Berlin will take place from 7 till 11 March in 2012

May’11 The Hong Kong International Culinary Classic 11 will take place in conjunction with Hofex 2011 from 11 till 14 May at the Hong Kong Convention and Exhibition Center. Many live cooking challenges and cold display competitions will be held under the judging and ruling of the World Association of Chefs Societies (WACS). The Asia final to select the best chef to represent the Asian region at the WACS Global Chef’s Competition World Final in Korea 2012 will also take place. For information contact the event secretariat Ultra Future Ltd on 00 85231068017 or fax 00 852 31065166 or email hkicc2011@ultrafuture.com.hk or visit www.hongkong-chefs.com for the competition categories and regulations.

The Hotel Show 2011 will be held from 17 till 19 May at the Dubai World Trade Center. The Hotel Show is a showcase for the latest products and a forum for industry thought leaders.

The trade fair is the “must attend” event for the world’s top hoteliers. Meet suppliers, asset managers, architects, designers, technologists, innovators and fellow professionals at the heart of one of the world’s fastest growing markets. More than 500 international and regional companies representing more than 78 countries will be exhibiting and more than 10,500 visitors are expected to attend the fair. For more information visit

March'11

www.thehotelshow.com

HORECA 2011, featuring the Levant Trade Show for the Hospitality and Foodservice Industries, and the International

June’11

Food & Drink Exhibition, will be held from 29 March till 1 April in

The 14th National Salon Culinaire, organized by the Egyptian Chefs Association (ECA), is scheduled to take place in June (date

Pavilion, which will showcase wine, alcoholic and non alcoholic

and location will be disclosed by ECA as soon as finalized). More

beverages and the Coffee and Tea Pavilion, which will display

than one hundred Chefs representing catering and hospitality

coffee and tea producers and importers. Further the hospitality

establishments throughout Egypt will compete in 14 different

show will stage the Hospitality Salon Culinaire, Lebanese

culinary categories for the honor of bronze, silver and gold

Bartenders Contest, Table Setting Contest and Hospitality Annual

medals. Various teams of different hotels will compete for the

Forum. For more information contact Joumana Dammous-Salamé,

ECA Culinary Trophy 2011. Further special awards will be given

managing director Hospitality Services on 00961 1480081, fax

to the highest individual scores as well as chefs under the age of

00961 1482876 or email info@hospitalityservices.com.lb or visit

25 with the highest score. For more information on competition

www.hospitalityservices.com.lb

categories and rules visit www.egyptchefs.com

March - April 2011

C h ef ' s C o r ne r

Lebanon. New pavilions this year will include the Wine and Drinks

31

Calendar

August’11

offers great business opportunities in a country where tourism

The 3rd World Chef’s Tour for Hunger will take place from

and hospitality services contribute to over 13% of GDP. Last year

21 till 30 August in South Africa. The tour is open to all member

more than 60 exhibitors received around 30,000 trade visitors

countries of WACS and participants will be accepted on a

from a number of countries including Lebanon, Syria, Jordan,

first come basis to a maximum of 250 international chefs. The

Egypt, Iraq, Kuwait and the United Arab Emirates. For more

objective of this tour is twofold. Firstly, to collect as much money

information contact the organizers Events Unlimited on mobile

as possible to provide food to feed the many underprivileged

00962 795742492 or fax 00962 65656550 or email

children within South Africa, and secondly, to promote global

samar@eventsunlimited.com.jo or visit

awareness of the dire need to help alleviate poverty and hunger

www.eventsunlimited.com.jo

and the difference Chefs can make. For more information on how to participate from Egypt call the ECA on 02 376 22116 / 7 / 8

November’11 World Travel Market (WTM) will take place from 7 till 10

September’11

November at the Excel in London. Staged annually, the WTM,

The International Kremlin Culinary Cup will take place from

organized by Reed Travel Exhibitions, is the leading global

27 till 30 September at the Crocus Expo in Moscow, Russia. The

event for the travel industry and a vibrant must attend four-

organizers, the Academia Culinary Arts Exclusive, the Restaurants

day business-to-business event presenting a diverse range of

& Hoteliers Federation Russia and the National Chefs Guild of

destinations and industry sectors to UK and International travel

Russia, are inviting national and international individual chefs

professionals. It is a unique opportunity for the whole global

and teams to participate in this exciting contest. The judging is

travel trade to meet, network, negotiate and conduct business.

in accordance with WACS rules and regulations. The deadline for

By attending World Travel Market, participants efficiently,

registration for teams is 30 may and for individuals 20 June’11.

effectively and productively gain immediate competitive

For more information call the organizing committee on

advantage for their business and stay abreast with the latest

+7 4956379440 or visit www.cookchamp.ru

developments in the travel industry. For more information visit www.wtm.london.com

October’11 HACE'11, the 31st International Hotel Supplies & Catering

Sia Guest 61, the International Hospitality Exhibition SIA Guest will be held from 26 till 29 November at Rimini Expo

the Cairo International Convention Center. In addition to the

Center Italy. Sia Guest means total hospitality, with its unique

annual live cooking competitions such as fruit and vegetable

mix of innovation, trends, atmosphere, and conferences for the

carving, Asian cuisine, pasta dishes and mystery baskets contests

hotel and hospitality sector for the last 61 years. The exhibition

the Egyptian Chefs Association will once again organize a

will feature the latest in cooking equipment, furnishing, supplies,

Female Chef of the Year contest. For more information on the

technology, bathroom and wellness equipment, lighting,

exhibition, contact the Egyptian Group for Marketing (EGM) on

surfaces and general hospitality services. Sia Guest is a not-to-be

0020 2 2635215 / 2619160 or email info@hace.com.eg For more

missed opportunity to select products and services, network with

information on the culinary shows and competitions contact the

a continuously evolving market, and see where the industry is

ECA on 0020 2 37622116 / 7 / 8 or email

going. For more information contact Giula Pantane on

egyptchefs@egyptchefs.com

0039 0541744612 or email g.patane@riminifiera.it or visit

C h ef ' s C o r ne r

Equipment exhibition, will take place from 2 till 5 October at

www.siarimini.com for request for free VIP cards email The 11th IHF, International Hospitality Forum, the annual

mrkgestero@riminifiera.it or call 0039 0541744632

trade show for the hospitality and foodservice sector of Jordan and the region will be held from 17 till 19 October at Amman Exhibition Park, Jordan. It promises to be an excellent event that

March - April 2011

32

Special Thanks

Contributors to the Salloum Relief Campaign

C h ef ' s C o r ne r

March - April 2011

33