Chef's Corner Issue 83 English and Arabic

‫ نسخة مجانية‬- ٢٠١٦ ‫ الفصل اﻷول‬/ ٨٣ :‫العدد رقم‬

Issue No. 83 / 1st Quarter 2016 - Free Copy

Publication of the Egyptian Chefs Association

�‫نشرة جمعية الطهاة ا�صري‬

Chocolate has a Temper Culinary Trends 2016 Paul Bocuse... Chef of the Century

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Don't make great Coffee Just Serve It Introducing NESCAFÉ® Alegria Intense a new dark roasted blend with a strong robust character, highly aromatic

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Address: Nestlé North East African Region | Summit 44, 90 El Shamaly street P.O.BOXNO. 400&401, El Tagamoaa El Khames, New Cairo -118350, Egypt Contacts: 0111 125 6667 Call center: 02/ 22 300 300 www.nestle.com.eg

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Thank You ECA Sponsors Platinum Sponsors

Diamond Sponsors

Gold Sponsors

DON T CHICKEN OUT! Create your signature chicken dish using any product from our Knorr chicken range* for a chance to win a trip to the 2016 Culinary Olympics in Germany!**

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EXECUTIVE CHEF AND OWNER OF CHEF'S MARKET RESTAURANT

ARE YOU THE

CHICKEN EXPERT? Visit ufs.com to find out more! *Knorr chicken range includes: knorr Chicken Stock Powder, Knorr Poultry Seasoning, Knorr Chicken Stock Cubes, Knorr Shish Tawook Seasoning.**Terms and Conditions Apply.

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C O N T E N T S

Publication of the Egyptian Chefs Association

Issue 83 January – March 2016

Registration number: 4476

Head Office: 20 Salem Salem Street, Agouza, Giza Telephone / Fax 20 376 22 11 6 / 7 / 8 Red Sea Chefs Chapter: 065 36159 20 E-mail: eca@egyptchefs.com Website: egyptchefs.com

Chief Executive Officer Mirjam van IJssel Executive Director Ashraf Gamal Director of Operations Amr Abdel Salam Membership Coordinator Walaa Al Hajj Marina Adel Website Development Manager Marwa Said Graphic Designer & Production Manager Hany Kamal Translator Amal Bassaly Office Manager Mary Mahrous Public Relations Anet Gunter Office Manager Red Sea Chefs Chapter Neveen Gamil Rachid Freelance Contributor Editing Donald Benson Printing El Masria Printing House

11 Editorial Hossam Soliman

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Competitions & Events Culinary Extravaganza at Hace'15 Egypt Pastry Cup 2015 World Chefs Global Chefs Semi Finals Cuisine a Taste of Culture MedDiet Food Festival Alexandria WorldChefs Official Judging Handbook Hace'15 Winners' List

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Interview & Profile Meet Pia Holmberg, Founder of Sweets & Treats Paul Bocuse, Chef of the Century

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Features To Temper or Not To Temper Chocolate Culinary Trends 2016

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Training Quiz ECA Cooking Demos & Field Trips

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News Welcome ECA Individual Members Welcome ECA Corporate Sponsors Welcome ECA Corporate Members Al Khal Restaurant, Celebrating Egyptian Cuisine

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E D I T O R I A L Dear Chefs of Egypt and Friends of the Culinary Profession,

Publication of the Egyptian Chefs Association Registration number: 4476

Head Office: 20 Salem Salem Street, Agouza, Giza Telephone / Fax 20 376 22 11 6 / 7 / 8 Red Sea Chefs Chapter: 0653615920 E-mail: egyptchefs@egyptchefs.com Website: egyptchefs.com

Founder and Honorary President Markus J. Iten Honorary Chairman Ahmed El Nahas

Board of Directors President Hossam El Din Mohamed Vice President Osama El Sayed Treasurer & Ambassador Chefs without Borders Moustafa El Refaey Secretary General Reem Hayati Chairman Red Sea Chefs Chapter Essam Sayed Mohamed Representative North Coast Ahmed El Etreby Vice Chairman Egypt Young Chefs Club Mohamed Hassan Afifi

First, on behalf of the ECA's Board of Directors, staff members and the executive management, I wish you all a happy New Year! We wish for the culinary profession and the food and beverage sector a year full of progress and prosperity.

I wish to thank all our loyal members and sponsors for their great support over the past year. Sitting at my desk I recall the events of last year - its challenges and achievements. Then I remember the famous saying, you reap what you sow, and ‘God always helps those who are active and do good’. 2015 has ended and we can say we all worked very hard indeed! We organized and participated in many events and saw great achievements for our Association. I would like to highlight some of the most significant ones.

The first was the election of the new Board of Directors and the change of the Association's logo so as to be more contemporary and match our new developments. The next was the establishment of the Egypt Young Chefs Club and the re-launch of the Host Sharm Salon Culinaire which resulted in the establishment of the Sharm Chefs Chapter. This chapter will extend the Association's reach and serve our members in the Sinai. Another achievement was the increase in our training activities in Alexandria. On International Chefs Day, under this year's theme “Healthy Kids - Healthy Future” we launched our Chef and Child initiative, which we celebrated with a visit to Makar Farms for the children of the Manarat El Maadi Language School.

On the international chefs' scene we participated in the African Culinary Cup and in the Semi-finals of the Global Chef Competition. In the latter, Chef Omar Hamada was selected to compete for the region at the world finals in Greece to be held this year. Chef Essam Sayed represented Egypt in the American Culinary Annual Convention in Orlando, Florida. Also on the international scene Egypt achieved two new records in the Guinness Book of World Records one for the largest Koshary and the other for the largest dish of Foul.

On the national level I had the honour this year to attend the Hace exhibition for the first time as the President of the Egyptian Chefs Association. More than 200 chefs participated in various challenging competitions. Here we also launched two new prestigious chefs’ contests: the Markus Iten Culinary Trophy and the Egypt Pastry Cup. In Hurghada this year we staged the first regional team competition - the Red Sea Culinary Trophy.

Furthermore, the Confederation of Egyptian European Business Associations (CEEBA) appointed the Egyptian Chefs Association to be the official MedDiet Info Point for the MedDiet project in Egypt. The Association will also serve as an information centre providing guidance to restaurants that wish to apply for the MedDiet Quality Trademark.

To continue the success of the Association, sustain its growth and maintain the efficiency and performance of previous years, we will continue to provide a greater improvement in services available to all members of the Association. Our Association has many plans in this regard - too many to share in this short editorial - but my primary goal is to select a new team of young ambitious chefs who will be ready to represent Egypt abroad. Selection criteria will be put in place so as to help us choose the best candidates.

I wish you all a happy new year full of success, progress, health and wellness. May our Association continue to grow and prosper and be the Citadel of Egyptian Chefs and a centre of communication among food providers in Egypt and the Arab world.

My culinary regards,

The opinions expressed in Chef's Corner are the personal opinions of the authors and do not necessarily reflect the position of the Egyptian Chefs Association or its staff, sponsors, or associates.

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Chef Hossam Soliman President, Egyptian Chefs Association

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C O M P E T I T I O N

Culinary Extravaganza at

HACE'15 The Egyptian Chefs Association has just concluded another round of successful competitions for ‘best’ chef in different categories. These events were held from 9th to 12th November in the hotel supply trade fair HACE'15 at the Cairo International Convention Center.

year's event was the high number of junior chefs and female chefs taking part in the culinary contests. The Egyptian Chefs Association has noticed a significant increase in the number of women taking up the career of chef since the establishment of the Culinary Training Centres Egypt in 2011.

he Egyptian Chefs Association was proud to organize and stage 27 different competitions which were kindly hosted by the HACE hotel trade fair organizers, the Egyptian Group for Marketing. In total an impressive 230 chefs participated in the various events. Visitors to the fair signalled their approval and enjoyment with enthusiastic applause.

The Ramses Hilton Hotel was announced as the proud winner of the Markus Iten Culinary Trophy, followed by Beach Albatros, Hurghada who came second and JW Marriott Hotel, Mirage City who took the third place of the eight teams participating.

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During the fair, the international guest jury members of the World Association of Chefs Societies (WACS) awarded a total of 7 Gold, 22 Silver and 54 Bronze Medals to the winners of the different categories in the competition. A highlight of this

Another highlight of this year's show was the remarkable number of teams from Hurghada hotels who competed in the Markus Iten Culinary Trophy. The national culinary trophy has been named after Markus Iten in recognition of his efforts in establishing the Egyptian Chefs Association. He has over the years made a great difference in the profession for Egyptians, connecting them to an international network of chefs through ECA's membership in the World Association of Chefs Societies, also known as WorldChefs.

The Egyptian Chefs Association wishes to congratulate all the winners of the various competitions held at the HACE'15 and looks forward to next year's event which will be held from 30th October till 2nd November'16.

For the complete winner's list see page 50.

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C O M P E T I T I O N

Egypt Pastry Cup 2015 Abdel Salam Salah El Din, Executive Pastry Chef of Stella Makadi Garden & Stella Makadi Beach, was the overall winner of the sugar competition and selected to be a member of the Egyptian National Pastry Team for the competition in Morocco.

Abdel Mohsen Amin, Executive Pastry Chef of Tropitel Sahl Hasheesh, won the chocolate competition and so was nominated to be the chocolate pastry talent in the National Team.

The award ceremony announcing the winners was attended

by Gabriel Paillasson, President-Founder World Pastry Cup, Zeyneb Larabi – Valrhona's Area Manager IMEA India, Middle East & Africa, Hossam Soliman, President of the Egyptian Chefs Association and Yasser Kamal, General Manager of Egypt Bakery Stores, the agent in Egypt for Valrhona chocolate products.

Valrhona is a French premium chocolate manufacturer based in the small town of Tain-l'Hermitage in Hermitage. The company is the main sponsor of the Coupe du Monde de la Patisserie held every two years in Lyon.

The Egyptian Chefs Association wishes to thank all those who made the staging of the first edition of the Egypt Pastry Cup in Egypt such a success. We also extend our best wishes to the National Pastry Team for their selection to the regional competition to be held in March'16 in Morocco.

Sugar Competition Participants

The first edition of the Egypt Pastry Cup was held at the Hace'15 exhibition at the Cairo International Conference Center this last November.

The Egypt Pastry Cup which was hosted by the Egyptian Group for Marketing and organized by Egypt Bakery Stores in cooperation with the Egyptian Chefs Association was held under the umbrella of the World Pastry Cup rules and regulations. The competition was held as a pre-selection of Egypt's pastry talents who could be nominated to represent Egypt at the Regional Pastry Cup in March'16 in Morocco.

An entire kitchen professionally equipped by Masria and supplied with Kitchen Aids by Contrade Center was dedicated to two days of competitions which were judged by four experts who were the jury members. Each of the three talented chefs competing in the sugar competition had to make a sugar showpiece illustrating their skills and crafts in sugar works as well as make three identical cakes. Two pastry chefs competed in the chocolate competition. Each had to make a chocolate showpiece and four identical desserts. Both competitions had a time limit of eight hours.

The Pastry Cup is a very challenging and tough competition as in addition to the long hours required, the chefs have to work without a break and with total concentration. The competition also tests each chef’s artistic skill in making the showpieces as well as pastry skills in making cakes and desserts.

Abdel Salam Salah El din – Executive Pastry Chef Stella Makadi Garden & Stella Makadi Beach Girgis Fathy Kamal Nawar - Pastry Chef and Chef Ice cream Smart Food Factory Shaban Awad Abdel Hafiz - Pastry Chef Sea Group Resorts Sharm EL Sheikh

Chocolate Competition Participants

Abdel Mohsen Amin – Executive Pastry Chef Tropitel Sahl Hasheesh.

Mahmoud Abd El Salam Younes - Pastry Chef Pullmantur Cruises Line, (RCCL)

Thank You Judges

Mohamed Hatem - General Production Director & Consultant in Cooking and Baking – Classique Group Maged Mohsen – Executive Pastry Chef Sofitel Cairo El Gezirah Kamal Salama Mitery – Pastry Chef Robinson Club Soma Bay Maurice Clerval - Production Manager Americana Group

Thank You Sponsors

World Pastry Cup African Pastry Cup Egypt Bakery Stores S.A.E. Valrhona Masria Engineering & Contracting S.A.E. Contrade Food Service Equipment Center El Nour Vegetables & Fruits Supplies HACE Hotel Expo - Egyptian Group for Marketing

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PURE DUTCH CHEESE FOR A NEW FLAVOR EVERY DAY

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14 CHEF’S CORNER Mohamed.Abdella@frieslandcampina.com +20120 457 000 4

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/FricoEgypt

C O M P E T I T I O N

CHEF OMAR

TO COMPETE IN GLOBAL CHEF WORLD

FINALS

Chef Omar Ahmed Abdel Monaim has been selected to compete for the Middle East and Africa region in the finals of the Global Chef competition to be held in Greece.

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he Continental Semi-Finals of the Global Chef competitions for Africa & Middle East took place in Abu Dhabi last December at the renowned SIAL expo. Due to visa restrictions the three Egyptian competitors who were due to compete in the Global Chefs Challenge, Global Pastry Chefs Challenge and Hans Bueschkens Young Chefs Challenge were unable to travel to Abu Dhabi. However, Thomas Gugler, Continental Director of the World Association of Chefs Societies Africa and Middle East and Uwe Micheel, President of the Emirates Culinary Guild were kind enough to come to Egypt to judge Egypt's contestants in a special cook off held at the Holiday Inn Cairo Citystars.

They were assisted in the judging by ECA's President Hossam Soliman and ECA's Founder and Honorary President Markus Iten. All the scores attained by the Egyptian competitors were sent to Abu Dhabi where the competition of other countries of the region took place on 7 December.

Omar Ahmed Abdel Monaim Hamada, Chef de Cuisine of InterContinental Cairo Citystars represented Egypt in the Global Chefs Challenge, while Ahmed Ramadan Hanafy Mahmoud, working at the same hotel represented the country in the Hans Bueschkens Young Chefs Challenge. Last but not least Egypt's pastry talent Abdel Mohsen Amin Ibrahim of Tropitel Sahl Hasheesh Hotel represented Egypt in the Global Pastry Chef contest.

The overall results of this challenging competition were announced in Abu Dhabi on Tuesday 8 December during a glamorous gala dinner. The chefs of the United Arab Emirates were the overall winners of the gold medals in all three contests and so went straight through to the Global Chef Finals to be held at the WorldChefs Congress in Greece in September 2016.

Chef Omar Ahmed won a silver medal and 3rd place overall and was given the wild card to compete in the finals. Chef Abdel Mohsen won a bronze medal and overall 3rd place in the pastry category. Two more wild cards were given to the other regional participating countries with one going to Namibia to compete in the finals of the Hans Bueschkens Young Chef Challenge and Qatar to compete in the Global Pastry finals.

The ECA wishes to express a special thank you to Chef Thomas and Chef Uwe who made it possible for Egypt to take part in the contest. A BIG thank you is also due to the trainers of Egypt's competitors, especially to Chef Hossam Soliman, President of the Egyptian Chefs Association, and Chef Maged Mohsen, Executive Pastry Chef of Sofitel El Gezirah Hotel Cairo.

The Association also wishes to thank Holiday Inn Cairo Citystars for hosting the contest in their kitchens. Last but not least we wish Chef Omar all the best in his preparations for the Global Chef finals!

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I N T E R V I E W

From Start-Up to Success Sweets & Treats has just opened a branch of its very successful business in Cairo Festival City. How did this luxury Sweets shop which started in Maadi develop into such a success within just three years? Of course it was not all plain sailing but the journey was well worth it. To learn the story of this enterprise read what Pia Holmberg, founder of Sweets & Treats, said when interviewed by Mirjam van IJssel.

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I N T E R V I E W "It is noticeable that Egyptians love brands so you really need to brand yourself."

Was it hard to choose a name for your business and why did you choose this name?

I like paying attention to detail so when I went to the Xmas bazaars to sell my home-made truffles, cookies and other sweet treats, I decided that little cellophane bags alone were not good enough as a form of presentation. So I thought of a name, developed a logo, and then I made little stickers and put them on the bags. That is how Sweets & Treats was born.

Was it hard to find a suitable location? And why did you choose your present location?

I never really looked hard for a special location. We all have our dreams. We knew of an excellent empty location in Maadi which we had often seen. It was in a small and quiet street with a lovely little terrace. It had been vacant for 5 or 6 years because of the high rent. One day in October 2011 Ayoub came home and gave me a signed rent contract to the place. He had not told me that he was negotiating with the owner so I guess he had just decided to rent it and that was that. I had to get started, no more discussion.

Did you do any market research before you went ahead with your dream of opening your own place?

What is your background? Did you have any experience in the food or catering profession before you started your own business?

Let me say first that the success of Sweets & Treats would have not been possible without the dedication of my other two business partners: my husband Ayoub Gheblawi who is our entrepreneur and Khaled Jamali our Lebanese friend who is our practical hands-on partner with more than 25 years experience in the food business of which 16 were in Egypt.

I have more than 15 years experience in the field of tourism and restaurants. Part of this was in Denmark, my country of origin, and then on and off since 2000 in Egypt where I first worked in Sharm El Sheikh until I married Ayoub in 2011 and settled in Maadi, Cairo.

What is your business concept and why did you choose this particular one?

Our concept was the result of an impulse and a dream.

It was not a business concept we had worked on for many years before we started. When I married and settled in Maadi I didn't want to stay home. I needed something to do. Denmark has wonderful pastry and bakery products so my husband suggested I go into baking. He believed that with my Danish background I could introduce good quality pastry items into the Cairo market as such things were not yet available here.

Xmas was approaching so I started making some Danish goodies at home. They sold so well in the Xmas bazaars and the feedback was so positive I decided to continue the activity.

Well with the signed rent contract in my lap I did not have much time to do any market research. It was a nice surprise but of course I was thrown into the deep end and had to start swimming. I had to move very fast to open our first Sweets & Treats outlet. We did some research and looked at what the other shops were selling so as to see what was missing in the market. In addition we used our intuitions where food and taste were concerned. However, given the range of products we intended to sell we were determined to stay true to our standards of good food: everything had to be home-made and there would be no preservatives and no artificial flavorings. Our goal was and still is to keep everything as pure as possible.

"I have an office but I am hardly there as most of the time I work in the shop so when it is busy I can jump in and help."

How long did it take from concept development to actually opening your restaurant?

From the time Ayoub gave me the contract it took about 6 months. We opened in April 2012.

Did you have a proper business plan, with startup capital and an operational phase budget?

Did your figures reflect reality?

No we did not have a sound business plan. Of course we put some numbers together on paper but that was it. Ayoub and Khaled always said “this is a fail-safe project, just go ahead and make it happen�. We faced a lot of challenges but we believed so much in the project we just forged ahead. Maybe we survived because we did not have any business plan. If we had known how much money it would take and the challenges we would face we might never have opened.

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I N T E R V I E W What were some of the main challenges you faced?

Actually there were both personal and business challenges.

For me personally it was the language barrier and occasionally the fact that I am a woman. Staff as well as suppliers are not very used to dealing with female managers nor do they like the fact that I don’t accept compromise.

Furthermore, finding the right suppliers is one of the main challenges especially when it comes to sourcing furnishings for the shop. In Europe I am used to going out myself and shopping around. Here, after the Revolution not all places were safe for me to go so I felt very limited and restricted in my work. I depended on Ayoub and Khaled to bring me samples and had to send them back more than once as I am very picky and wanted things to be perfect down to the smallest detail.

Another drawback is that many suppliers do not have websites and if they do they are not updated, phone numbers are wrong and emails go unanswered. It was often a real struggle to find out what was available. In the beginning obtaining high quality raw ingredients was also difficult.

What were some of your main happy moments or surprises?

My happiest moments are when our customers really appreciate our products and engage on a personal level. Till now I am just as happy as I was the first time people paid me compliments on our food quality and service level.

Would you ever start a food business again?

Yes, definitely! Although just a month ago I said "Never again!" but I think it is like giving birth. You say never again but then when you see your child grow, as is the case with your business, you forget all about the pain. And here you go again.

We have just opened our second outlet of Sweets & Treats in Cairo Festival City. Of course it is a different clientele from Maadi with different customer demands so the new shop still needs to find its feet before we expand again. I also want to sustain my personal engagement with both shops. I go into the kitchen as well as talk to customers in the shop. I have an office but I am hardly there as most of the time I work in the shop so when it is busy I can jump in and help. I am not an office person.

What sound advice would you give to anyone who is considering starting a food business?

Follow your dream and don't compromise. Be smart, be picky and don't just settle for anything. Also do not start a food business just for the sake of doing something or invest in a food business thinking it will make you easy money. If you don't nurture your business, take care of your staff, pay attention to hygiene and quality then you will not stay in the business very long. You need passion and commitment as a business takes a lot of time, energy and effort.

"My passion is to spoil the people I love -especially with Sweets & Treats - and after numerous requests, I have now decided to spoil all of you", Pia Holmberg, Founder of Sweets & Treats.

Of course I am very happy that the sales are growing. It is becoming a success on the business level and turning into a business that can sustain us.

Do you find the general audience or clientele receptive to your concept?

In general yes, otherwise we would not be as successful as we are. However, success took some time especially with the Egyptian clientele. Egyptians love sweets but they also want to buy large quantities. It took time to explain why our products are not cheap and that if you enjoy products of such high quality you need only one and not several.

It is noticeable that Egyptians love brands so you really need to brand yourself. We did this well, so well, that at first many customers thought we were the franchise of an European pastry shop. They would often ask us which shop in Europe we represented. When we told them that this was our own creation they seemed slightly disappointed and amazed at the same time.

Last but not least Egyptians love to have everything under one roof rather than buying from a niche market or specialized shop. So customers started asking for breakfast and lunch and we decided to add these to our menu. Even so we continued to stay true to our concept of home-made and fresh products. Our breakfast is served with home-made bread and home-made jams for example. Then customers started asking for bread and that is how we started the bakery shop within Sweets & Treats.

We are always attentive to customer requests and try to meet their expectations while staying true to our high standards and food ethics.

"We were determined to stay true to our standards of good food: everything had to be home-made and there would be no preservatives and no artificial flavorings."

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F E A T U R E

CHOCOLATE

HAS A TEMPER Pages and volumes of technical research have been written about tempering chocolate.

Chef's Corner gives you here, in a simple and straightforward way, the whys and hows of tempering chocolate.

Tempering is a word that means improving consistency, durability or hardness of a substance by heating or cooling it.

Many substances, including metals, are tempered but of course for Chefs the most important one is chocolate.

Tempering chocolate is an essential step for making smooth, glossy, evenly coloured chocolate with a good ‘snap’ when you break it or bite into it. Tempered chocolate will also melt smoothly at around body temperature so that you experience the smooth texture when you consume it. Chocolate that has not been tempered or that has been improperly tempered will look flat or discoloured and will lack the expected sharp 'snap’.

Its texture when eaten will be chalky and grainy. The chocolate or candy bar that you buy has been tempered and it should be nice and shiny and snap when you break it. However if you leave your chocolate in a warm car and open it later you may find that it has turned white and gray. The heat caused your chocolate to lose its temper.

The reason for the difference is complicated and in order to understand the reason fully one would need to study the behaviour of the chocolate crystals at the molecular level.

For Chefs it is sufficient to say that in tempered chocolate the chocolate crystals have formed in a completely uniform way.

The Beta 5 crystals that start to form when the chocolate is cool are stable crystals contained in the cocoa butter of chocolate.

They provide the necessary structure for the chocolate to become shiny and smooth with the right 'snap’.

Why do we temper Chocolate? t t

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To avoid fat (and sugar) bloom, characterized by unappealing white streaks or blotches on the surface.

To raise the melting temperature of finished chocolate so it doesn't melt on contact with your fingers. (The temperature at which well-tempered chocolate melts is much higher than un-tempered chocolate because the fatty acid crystals in tempered chocolate are locked tightly. It takes a higher temperature to pull them apart.)

To preserve the keeping quality of chocolate by stratifying the fat.

To cool chocolate quickly. Tempered chocolate cools fast, within 5 minutes.

Tempered chocolate will shrink slightly when cooled, which allows it to slip out of molds easily.

To give chocolate a glossy, shiny appearance, and a crisp, clean snap when you break it.

When it comes to baking, chocolate does not need to be tempered because it is being incorporated into another form.

Similarly, chocolate does not need to be tempered to make chocolate ganache, chocolate ice cream or chocolate frosting, as there are other ingredients added to the chocolate in generous quantities relative to the amount of chocolate. If you are going to dip strawberries in chocolate, you may want to use tempered chocolate for a shinier finish. When making bonbons, petit fours or chocolate showpieces, tempering the chocolate for a good outcome is required.

Tempering is done by melting solid chocolate to a temperature high enough that the crystals in the cocoa butter break down.

This temperature should be about: 48˚C for dark chocolate 46˚C for milk chocolate 43˚C for white chocolate, note: be careful as the high milk and sugar content in white chocolate will cause it to burn easily.

Once the chocolate is fully melted, it must be cooled to a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify. This temperature should be about: 28˚C for dark chocolate 26˚C for milk chocolate 25˚C for white chocolate

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F E A T U R E The chocolate's temperature is then raised back to a temperature where it is very fluid and can be poured into chocolate molds and used for other applications.

This temperature should be about: 32˚C for dark chocolate 30˚C for milk chocolate 28˚C for white chocolate Do not raise the temperature above 32˚C as you will lose the temper and have to start over again. The trick to tempering is to control the temperature of the melted chocolate very precisely, first by cooling it and then by reheating it slightly.

At each stage in the process the temperature of the chocolate must be precise and uniform, even tiny variations can ruin the result. If the chocolate has attained the right temperature and there are still pieces of unmelted chocolate, remove them before increasing the temperature. If you leave them, the chocolate will thicken very quickly and become sticky because of over-crystallization.

It is also very important to mix the chocolate in just the right way. Too little mixing prevents the right crystals from forming while too much will cause the fat in the chocolate to separate from the cocoa solids.

Chocolate Tempering Methods: alternatives Chocolate Tempering Machine The easiest but priciest way of tempering chocolate is to buy a tempering machine. This heats up the chocolate very slowly then cools it down equally slowly, leaving the finished chocolate silky smooth.

Using a heat-absorbing surface (stone slab) You will need a slab of marble, a digital thermometer and a metal scraper, thick palette knife or spatula.

First you need to melt the chocolate very gently in a heatproof bowl set over a pan of warm water, making sure the chocolate doesn't overheat and the bottom of the bowl doesn't touch the water. To cool the chocolate down you pour around three-quarters of the melted chocolate onto the marble slab. Work it across the slab until it has reached the right temperature. Using your scraper, palette knife or spatula, scrape the chocolate back into the bowl with the rest of it. Heat all the chocolate very gently, if necessary, or allow the residual heat to bring it back up to the right temperature.

Seeding Method Tempering by seeding is also one of the easiest and quickest ways to temper chocolate. You will need a heatproof bowl, spatula for stirring and a digital thermometer.

For this process, take 75% of your chocolate and melt it very gently in a heatproof bowl, following the method described above. To cool the chocolate down, add the remaining 25% of the chocolate chopped into the melted chocolate and stir it in.

Adding solid chocolate lowers the temperature of the melted chocolate and starts to temper the melted chocolate. The crystals of tempered chocolate act like magnets, attracting the other loose crystals of fatty acids so as to begin the crystallization process that results in well-tempered chocolate. Heat all the chocolate very gently again to the right temperature.

Sous Vide Circulator Vacuum seal any amount of chocolate in a bag. Drop it into a water bath set at 46˚C and let it sit for about 5 minutes until it is completely melted. Set your sous vide cooker temperature to 27˚C and add ice to the water bath until the temperature drops to 27˚C. Set your temperature to 32˚C and let the chocolate heat up. You need to lift the bag out of the water once every minute and squeeze and agitate it as it warms up. This is essential for accelerating crystal formation. Hold the chocolate at 32˚C until it is ready to use. Carefully dry the outside of the bag (remember: water is the enemy of tempered chocolate), snip off the corner of your bag which is now ready for use to pipe or drizzle the contents wherever you need them.

A simple method of checking if the chocolate is in temper, is to apply a small quantity of chocolate to the point of a knife.

If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.

Chocolate Tempering Worst Case Scenarios Water Chocolate has no water in it. Chocolate hates water. Even a single drop of water falling into a bowl of melted chocolate can destroy it. This is why you should never cover a pot of chocolate with a lid because the steam will condense and water droplets will descend into the chocolate. Also be very careful when using a double boiler. As soon as a drop of water falls in, the crystal structure of the entire bowl of chocolate will break rapidly and you'll end up with a grainy, broken mess that cannot be resolved. This is a chocolatier's worst nightmare.

Overheating Pastry and confectioners refer to chocolate "burning." This happens if you heat chocolate to around 62˚C or higher. The chocolate isn't really burning, but it does break down to the point where it will seize up into an unrecoverable state. Just as with the water scenario, your chocolate is destroyed and you will have to start with a new batch.

Overcooling This is what happens when you accidently drop below 27˚C at the cooling phase. The temperature will inhibit the chocolate from forming the good crystals later on when you reheat it. This is not the end of the world. Your best solution is to reheat it up to 48˚C and start the tempering process again.

So there are many ways to temper chocolate and many things that could go wrong, but always remember: t Use an accurate chocolate thermometer t Keep the temperature low t Work in a cool environment with relative humidity of 50% or lower t Use the right tools for the job t Stir constantly during the steps and avoid having moisture from coming in direct contact with the chocolate t Test for temper using the tip of your knife or spatula t Don't worry, have fun, if the chocolate goes out of temper, you can always re-melt and start over; you didn't hurt anyone!

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More than 750 guests were treated to dishes from around the world at the Cuisine, Taste of Culture event held on 12 December'15.

A

fter the ultimate success of last year's event the second edition of "Cuisine, Taste of Culture" was held at the View Ballroom of the Dusit Thani Lakeview Hotel. Sponsored and organized by Nisf El Doniya, Al Ahram's women's magazine, the event showcased the food culture of twelve participating countries.

Among those represented were China, France, India, Indonesia, Japan, Lebanon, Mexico, Morocco, Switzerland, Thailand, USA and of course Egypt.

Chef members of the Egyptian Chefs Association were also present. Among them ECA's Founder and Honorary President Markus Iten who at this event represented his native country Switzerland and ECA's Senior Chef Member Wesam Masoud, Executive Director of Arabesque Foods who represented Egypt.

A press conference was held a day ahead of the event and was attended by embassy representatives and the chefs. Some of the chefs were flown in especially for the occasion. The next day the chefs treated the more than 750 distinguished guests among them the governor of Cairo, diplomats, movie stars and key figures representing the food sector to several dishes from different parts of their countries. All the participating countries had to reflect their food culture by presenting a special starter, main course and dessert. It goes without saying that with the specialty chefs in house the food was just excellent.

But the delicious food was not the only cultural feature of this special evening. The guests also enjoyed listening to the golden voice of one of Egypt's best known singers - Rola Zaki who sang popular songs in many different languages. Rola Zaki was the perfect choice for this cross border cultural evening as she has mastered 14 different languages, a talent by itself! Her excellent performance was followed by an Egyptian folkloric music and dance show.

The joyful evening was concluded by honouring all the ambassadors and chefs who represented the different countries.

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MedDiet Food Festival

E V E N T

T

he first edition of the MedDiet Food Festival, held on 12th December at the Helnan Palestine Hotel in Alexandria, was a joint activity between the Alexandria Chamber of Commerce, Confederation of Egyptian European Business Association (CEEBA), the EU delegation in Cairo, the Egyptian Chefs Association and the Chamber of Food Industries. It aimed at promoting traditional Mediterranean food as a part of a common Mediterranean lifestyle that is shared by those who live in the Northern and Southern regions of the Mediterranean. This can represent a vehicle for development, stability and solidarity on the Mediterranean basin.

In celebrating this shared heritage, the MedDiet Food Festival displayed the wide variety of Mediterranean food and publicized the healthy diet of the EuroMed countries.

This is characterized by an abundance of fruit, vegetables, legumes, cereals and nuts. It entails the use of olive oil, a frequent consumption of fish, a moderate consumption of dairy derivates and a low consumption of red meat and simple sugars.

Eight of the 19 restaurant brands that were recently granted the MedDiet Quality Label from the Egyptian steering committee of the MedDiet project took part in the event and showcased foods in accordance with the MedDiet food guidelines. Among the eight restaurants were Trianon, St. Tropez, Fresh & Fresh, Swan Restaurant of Lagoon Resort & Spa Alexandria, Filini Restaurant of Radisson Blu Hotel Alexandria, La Mamma and Café Coquillage of Sheraton Montazah Hotel and Alexandrina Restaurant of the Helnan Palestine Hotel.

All offered delicious MedDiet food selections for the visiting families of Alexandria to taste and enjoy.

Alongside the MedDiet restaurant market place a MedDiet interactive cooking class was held, conducted by Chef Moustafa El Refaey, Owner and Executive Chef of Zooba Restaurants. The cooking class was a great success and engaged the audience in cooking and tasting of a three course menu consisting of Smoked Lentil Soup, Hibiscus & Pickled Limes, marinated Chicken in Olive Oil and Garlic Rotini Pasta and concluded with Caramelized Fruits for dessert.

Children attending the festival with their parents also had a great time. They participated in the games and activities that were promoting the MedDiet lifestyle. There was the MedDiet Goose Game, some Sports activities, a Painting Contest and the Senses Game in which they had to guess the identity of several fruits, vegetables and herbs by touch, smell and taste.

The MedDiet Food Festival 2015 featured healthy and delicious foods prepared by chefs of Alexandria in a one-day event celebrating the MedDiet food and lifestyle.

The MedDiet Food Festival 2015 was concluded with an award ceremony celebrating the best presentations of the restaurants. Filini Restaurant was the star of the day not only because of the wide selection of foods on display, but also for their overall presentation which reflected the high quality and freshness of their foods, many of which were cooked à la minute at their booth. They won the award for Best MedDiet Overall Performance. The other three awards of the day went to St. Tropez for Best MedDiet Beverage, Swan Restaurant for Best MedDiet Snack and La Mamma Restaurant won the Best MedDiet Dessert award for their excellent selection of desserts.

Congratulations to all who were involved in making the MedDiet Food Festival 2015 a resounding success

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F E A T U R E In some cases, these trends simply indicate a tipping point for changes that have been developing for several years. Other trends may be completely new and be the result of an industry that is adapting quickly to a constantly changing clientele.

Chefs and restaurateurs are in tune with consumer trends when it comes to menu planning. They often react by adding their own twist of culinary creativity so as to drive those trends in new directions. No one has a better view into the future of food trends than the culinary professionals who lead the industry. So what are the culinary trends of 2016?

Mindful Dining Good-for-you, good-for-the-earth products are selling for premium prices suggesting that consumers will pay for products that address both concerns: human health and care for the environment. Consumers are increasingly concerned about where their food comes from, so issues like environmental impact, animal welfare, natural versus artificial and supplychain transparency influence their buying decisions, showing that values often matter more than prices.

In responding to consumer demand, food processors and restaurants are getting rid of artificial flavours and colours, and going natural. However, "natural" additives indicate that they are still using additives. Natural strawberry flavour shares no genes with real strawberries but it makes for good marketing.

Restaurants are going organic, becoming waste free and using more locally sourced produce. Local flavours can really tell a story when it comes to food. Even big operators have started taking advantage of this. Furthermore, restaurants offer more vegetable dining options because more consumers are refraining from eating meat. More and more diners want "real food". There is even a "healthification" of fast-and fast-casual food. The no-waste kitchens movement gained momentum last year mainly thanks to activist chefs who made no-waste their primary concern, and created innovative menus to prove it was possible to reduce waste.

New Year, New Trends Chef's Corner takes a look at the foods and restaurant trends we might see more of this year.

A

ctual trends evolve with time. This is especially true when it comes to lifestyle-based choices that extend into other areas of everyday life. Such changes are real trends not just a passing fancy or one-year fad. One example of a fad is the recent craze about acai berries being the purple superfruit. Last year it was pomegranate; this year it is acai. However, the trend towards more healthy eating, a preference for organic foods, local sourcing, sustainability and reducing food waste are authentic trends that are here to stay for some years to come.

Chef-driven Fast Casual Restaurants The chef-driven fast-casual movement has grown very strong over the past year. Dozens of celebrity chefs have opened their own restaurants. These restaurants regard the menu and ingredients as a chef would, rather than as a research and development professional. The fast casual is also one way for creative chefs to move beyond just one or two great restaurants and expand their empires.

Everything Artisan Pushed aside by gluten-free movements and no-carb diet promotions, bread is now about to get a big revival. Authentic loaves containing full-grain are suddenly in style again. Trendy menu items like artisan toasts, bagels, gourmet pizzas and flatbreads have given the bread renaissance a boost. Made with healthier, more wholesome ingredients, many will be renewing their liking to flour-based goods.

The cooler version of this all artisan craze is the artisan ice cream. Though the old time popular flavours such as chocolate, strawberry or vanilla will not go away any time soon, some funky twists on the classic dessert are appearing: these are cookie dough, cheesecake and spicy maple syrup flavours among others. Further artisan home-made pickles, sausages, sauces and others are also gaining in popularity.

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28 CHEF’S CORNER Distributed in Egypt by:

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1 ST Q U A R T E R 2 0 1 6 Contact: Tel.: +20 222 696 407 www.premierefoodservices.com

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F E A T U R E Sugar the Satan & Seaweed the Saint in 2016 Sour replaces sweet in 2016. Sugar has become the top item that consumers are trying to avoid in their diets. Consumers are returning to eggs and oils as recent research has shown the nutritional benefit of certain fats. They are cutting back on soft drinks and fruit juices and shifting away from sweetened snacks to fresh fruit or savoury items.

Seaweed seems to be the new go-to green. Not only is it environmentally friendly but seaweed is also packed with fibre, antioxidants, iodine, and good fats. Seaweed has its sustainability angle and umami appeal.

Fermented Foods Fermented vegetables and grains take centre stage. The earthy flavours of fermentation will be popular this year from kimchi to pickles. It lends dishes a unique acidic flavour and eating fermented foods benefits the health of your gut. When food is fermented, the sugars and carbohydrates are broken down by healthy bacteria, resulting in a pungent burst of flavour.

Vegetables Take Center Stage Vegetables have reached a high point. Meat prices, fears over hormones, health concerns plus cancer scares regarding processed meat have made vegetable-centric menus the new focus in the food world. Animal protein is being pushed to the side of the plate...or entirely off it. This shift is not just with vegetarians and vegans but also concerns omnivores who believe that eating too much meat is not good for the individual or for the environment. Vegetables have lost their boring reputation and have taken on a starring role on many restaurant menus. Chefs are challenging themselves to create tasty, hearty entrees from plants alone. It helps that vegetables are more seasonal than animals thus adding menu excitement for restaurants that recognize that buying seasonally can reduce food costs and keep menus fresh. Furthermore, lentils, beans, peas and chickpeas are stepping into the spotlight now that the United Nations has declared 2016 the International Year of Pulses. Spreads made of black beans, edamame or lentils will find their way as well as white bean puree among others.

Vegetables are also turned into noodles so that pasta is replaced by zucchini, butternut squash, carrots, turnips, spinach, sweet potatoes and beets, which are among the most popular for this purpose.

Healthy Fast Food While well-known fast food joints are now offering menus with healthier options, new operations will open up and offer fast but high quality fare. Many are committed to removing from their menus all artificial colours, flavours, sweeteners and preservatives.

Food Retail and Eateries Join Hands Restaurants now often add a deli retail section to their premises. This sells their own in-house made artisan products such as sauces, butters, jams and others. In Egypt we see enterprises doing just this. Zooba sells its own home-made pickles and juices; Sweets & Treats sell their artisan chocolates and baked goods; A Table in Business Park 6th of October sells imported Dutch products among others.

Due to the huge popularity of internet shopping that could keep discourage customers at home, retailers are opening eateries or dining outlets within their store so as to create customer loyalty. Restaurants provide unique social experiences that consumers can't enjoy when they click "buy" on their smartphones.

Stronger Flavor Profiles Trying out exciting new tastes remains the key to grabbing customer attention. Introducing sweet-and-heat flavour combinations and spicy-salty-savoury ethnic snacks are destined to be big in 2016. African and Middle Eastern flavours are also on the rise in popularity. Just look at the wide range of hummus variations on offer on the supermarket shelves, flavoured popcorns (like seaweed and sesame), chilli-citrus potato chips, mango-chilli-lime chips and so on. Piri-piri, the South African pepper blended with tamer spices, herbs, citrus peels used as BBQ rubs or a base for a piquant sauce has gained notoriety. We should also watch for new spice blends from Syria.

Savoury yoghurt is tied to a Middle Eastern culinary trend and healthy vegetable-centric dining. Rose tahini, carob molasses, local grains with roasted figs, and fruit tabouleh are just some of the newer variations celebrating Middle Eastern flavors.

Chickpea flour is in high demand as it is gluten-free and high in protein. Chefs love its rich, slightly sweet flavour not to mention its high starch content that makes it great for frying.

Turmeric is the spice of the year. It's the spice which makes curry powder yellow. It has been a staple of Eastern medicine and is now showing up in health food shops. Turmeric theoretically cures almost everything. So please pass me the turmericfermented bok choy, but I might give the gluten-free water a pass!

We wish you happy and healthy eating in 2016!

Sources: National Restaurant Association U.S.A, American Culinary Federation, Baum & Whiteman International Food & Restaurant Consultants, Forbes, www.yahoo.com, www.thefoodmarketingexpert.uk.com, www.cnbc.com, www.qsrmagazine.com

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P R O F I L E

Paul Bocuse... Chef of the Century

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P R O F I L E Compiled by: Amal Bassaly

Paul Bocuse is considered to be one of the first chefs to see business opportunities beyond the stove. Sticking to the classics in the kitchen but using modern phenomena such as globalization and public relations he became one of the world’s most prominent chefs.

P

aul Bocuse, born in 1926, is a French chef based in Lyon. His father came from a long line of chefs. As an 8-year-old boy and under the watchful gaze of his mother, the first thing Paul Bocuse ever cooked was a rognon de veau (veal kidney) with a potato puree— the type of food he still serves today. He was conscripted during World War II when he was just 18. After being wounded in Alsace, he ended up in a U.S. Army hospital where a blood transfusion saved his life. For this reason, since 1944, he says "I have always had a U.S. flag raised outside my restaurant”.

Owner of the famed l'Auberge du Pont de Collonges near Lyon, France, Chef Bocuse also operates seven elegant brasseries in Lyon and has restaurants in Tokyo, New York and Disney World Orlando. There are few chefs in France so universally known as Paul Bocuse. This could be because Chef Bocuse is a descendant from a family of chefs dating back to the late 1600s or the fact that his restaurant in Lyon has had three Michelin stars for over 46 years. This distinction makes it the restaurant to have had the longest period of consecutive years holding such an award. He is one of the most prominent chefs associated with nouvelle cuisine and stresses the importance of using fresh ingredients of the highest quality in his dishes.

the chef would no longer be the star performer on the culinary stage but a skilled and invisible director. The ingredients themselves would play the central role via their quality and freshness, their simplicity and appropriate combination.

Paul Bocuse has made many different contributions to French gastronomy some direct and others less obvious. He has had numerous students many of whom became famous chefs in their own right. His Austrian student Eckart Witzigmann was one of four "Chefs of the Century" and the first Germanspeaking chef to receive three Michelin stars. One of Bocuse’s most widely hailed accomplishments was the establishment in 1987 of the Bocuse d'Or international competition. Since then the Bocuse d'Or prize has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. The Culinary Institute of America honoured Bocuse in March 2011 by giving him the "Chef of the Century" award.

So what is the secret of his success? “It has taken a lot of work and a lot of luck to create what I have," he says. While Bocuse is appreciative of new directions in gastronomy he remains proud of the fact that his menu has barely changed since his restaurant opened. "The biggest change is that nothing has changed," he says. "Running a restaurant is much more difficult today with many new health and safety regulations". He is also worried that chefs are neglecting the fundamentals. "There are basic rules to follow in cooking and now there are no basics", he remarks. His advice to young chefs: "Work, work, work." He admits to being firm, a lover of discipline and that he operates his kitchen "in a military fashion" however, he says he values decency above all. To him his team is like "a big family".

Bocuse saw business opportunities for chefs other than being behind the stove when, early in his career, he travelled to Japan and gave cooking classes. "Japan at that time had a dynamic economy and I knew it would be an important country where we could achieve much," he said. Later, he worked with Disney and learned from master marketers about the business potential of publicity and expansion. He was one of the first chefs in France to appear on magazine covers.

Having established himself in the 1960s, he attached his name to his restaurant and then travelled the world promoting French cuisine. In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., the initials of the former French president Valéry Giscard d'Estaing who awarded Bocuse the Legion d'honneur for his introduction and development of what has come to be known as la nouvelle cuisine francaise.

Bocuse's new French cuisine was based on the notion that the main point of a dish or a meal must no longer depend on the artistry of the chef as expressed in elaborate preparation of exotic ingredients and masking sauces. The concepts of molecular gastronomy and fusion cuisine are foreign to Bocuse.

He sticks to the basics and only uses classic sauces because he believes this is the best way to highlight the flavours of meat, fish, and vegetables and thus enhance the taste. Henceforth,

In 1990, he set up a culinary institute, "I believe you have to invest in the young," he says. "The most important thing is to teach and to show them by example". The Paul Bocuse Institute trains the professionals of tomorrow for hotel, restaurant and culinary arts careers. It offers a unique blend of refined tradition, contemporary quality and teaches time-honoured techniques and modern management skills to meet the current and future needs of the foodservice and the hospitality industry around the world.

At 89 years old, Bocuse now has the time to indulge his childhood passions. Although he still oversees his restaurant, he isn't in the kitchen anymore. He is considered one of the first to emerge from behind the kitchen door, bringing the face and personality of the chef into the dining room and beyond.

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C O M P E T I T I O N

Worldchefs Judging Handbook

The culinary committee of the World Association of Chefs Societies just recently published the 2nd updated edition of the World Chefs Official Judging Handbook. The handbook is a very useful tool for judges and competitors alike.

A

s chefs, we know that competitions play a very important role in the journey of a chef. It is the pursuit for perfection that has kept them improving and always wanting to do better. As all chefs strive to encourage competitions in their respective countries, it is equally important to ensure they all have the same standards. This handbook required lots of time and hard work from the WACS culinary committee members but they are pleased to introduce you to a new global standard.

The concept behind this global standard is simple. In football, if you are a FIFA referee you know the rules of the game as well as everyone else. The same principle applies to culinary competitions. With this recently-published judging handbook all judges and competitors everywhere in the world will know the one standard that should be adhered to whether it is for competitions of national, continental, international and global level. This means that if you participate in a national level competition and win a gold medal, you have the competency to win a gold medal in another national level competition. This is our way of “Bringing Worlds Together”.

The Judging Handbook is also an excellent source of guidelines for competitors. By understanding what judges are looking for you will be better equipped to compete. For instance, the book includes an easy-to-use checklist for the jury to arrive at the correct score. You as competitor can use this checklist to evaluate your own performance just by marking a positive "Yes", for yes well done, and a negative "No", for things that were not done as per WACS rulings.

In the Judging Handbook you will find this type of checklists for all competition categories from culinary arts displays, hot kitchen to pastry competitions. Here we wish to share with you the checklist for the hot kitchen contests because they are gaining in popularity compared to the culinary arts display competitions. The judges always start with the maximum score of 100 points presuming the competitor will prepare, cook and serve the dish to perfection. They mark the checklist below with a positive "yes" or negative "no". Then points are deducted in the case of a "no" marking.

Hot Kitchen Scoring Guidelines Mise en Place t t t t

Preparation of ingredients according to rules Stocks according to rules, with hot and cold samples prepared for tasting by judges Ingredients organized and correctly placed in storage Are fish and meat placed correctly on dripping trays?

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Are all equipment and special tools organized and ready to be used?

Are extra equipment and special tools approved by the organizers?

Are the stations equipped with work schedules with timing?

Are menu folders with recipes, prepared for the judges?

Are all team members correctly and uniformly dressed and ready to start?

Is the waste management system in place?

Is the cleaning equipment in place?

Are the presentation photos of the menu ready and do they conform with the served menu?

Has the team shown the checklist for temperatures of the food items?

t t t t t t t t

Professional Preparation t t t

Was cleaning organized in connection with mise en place?

Did competitor remove rings and watches?

Are critical fresh ingredients placed in the fridge between the preparation stages and are they covered?

Are protective gloves used when working with critical ingredients and ready-to-eat food?

Are knives, other tools and cutting boards cleaned between work operations?

Are the work stations cleaned between work operations?

Did the chefs wash their hands between work operations?

Were spoons used for tasting and were they changed and cleaned between use?

Was the floor cleaned after spillage?

Was the kitchen cleaned before service?

Did the chefs change to clean aprons before service?

Was washing up of dishes done also during preparation?

Were the chefs' uniforms neat and tidy during the whole competition?

Was waste management correctly used?

Was the kitchen left in a proper way as per competition rules?

Are the ingredients used in an economical way?

Are excess ingredients saved and placed in the fridge or freezer?

Is the correct and specified work sequence followed?

Are the stocks reduced and flavored correctly? Is meat cut up and trimmed correctly?

Is the fish handled and filleted correctly?

Are meat and fish cooked to the correct temperatures and according to recipes?

Are vegetables and legumes handled correctly - from preparation to service?

Are the sauces cooked correctly?

Are the sauces strained well and correctly?

Do sauces and soups have the correct consistency?

Are the correct working tools and equipment used for the different operations?

Are the right size pots and pans used?

Is the correct type of knife used for the different cutting operations?

Are the kitchen machines and equipment used correctly?

Is energy consumption considered?

Are the chefs competent in traditional cooking techniques?

Are contemporary and modern cooking techniques used?

Are the chefs competent in the cooking techniques that are used?

Are the purĂŠes properly pressed through a colander?

Are the salads handled correctly from preparation to service?

t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t t

t t t t t

Are the vegetables cut and chopped correctly?

Is the preparation work organized and divided well between all chefs?

Is the team well balanced for the selected menu?

Is the work in the kitchen well-structured and methodical?

Is the team eating and drinking in accordance with Worldchefs hygiene rules?

Presentation t t t t t t t t t t t t t t t t t t t

Recipes true to labeling and correct name on the dish Correct temperature of the plate to the dishes Correct cooking methods Good use of the serving space on the plate No decorations on the rim of the plate Are all items on the plate edible? (shellfish, oysters and clams in their shells is allowed) No fresh herbs with stalks on the plate Is the garnish right for the season?

Correct nutritional values No repetition of shape, color or main ingredient Is it clear what the main ingredient is and is it in focus?

Is the plating done to make the eating logical for the guest?

No deep fried ingredient in sauce Correct and balanced proportions of ingredients on the plate All components on the plate add something in flavor to the dish Rare cooked meat is not covered by sauce The presentation is appetizing and pleasing to the eye and invites eating Do the complements enhance the presentation?

Presentation and components are not too complicated for an efficient service

Service t t t t t t

Preparations ready in time for service Did the same member manage the pass during the whole service? Did he/she do more than check and wipe the plate during service?

Service starts on time Is the flow of service smooth and efficient?

Cooperation with the service crew is smooth and efficient Is the service well organized and effective to enable warm food to be served?

Taste t t t t t t t

Taste, scent, and appearance form a unity and are in harmony The characteristic taste of the different ingredients is possible to identify The complements add to the taste of the main ingredient Good variation of textures of the different components on the plate A nice and balanced aftertaste No conflicting tastes Is there a harmony and development in taste between the dishes of the menu?

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Q U I Z FOR ECA MEMBERS: HERE'S YOUR CHANCE TO WIN AN ECA VOUCHER WORTH LE 500 TOWARDS THE PURCHASE OF ANY ITEM OF ECA MERCHANDISE. NON-MEMBERS HAVE THE CHANCE TO WIN A ONE-YEAR ECA MEMBERSHIP. Simply send in the correct answers to the questions in the Culinary Quiz. 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, 27 March 2016 to the ECA Office at 02-3762-2116 / 7 / 8 or Email them to amrfawaz@egyptchefs.com. You can also fill out the quiz online by visiting the ECA website at www.egyptchefs.com.

Your name: Company: Tel/Fax: Email:

Circle the correct answer Which establishment won the Markus Iten Culinary Trophy'15? ❑ InterContinental Cairo Citystars ❑ Ramses Hilton ❑ Beach Albatros Hurghada

Which pulse is fast gaining in popularity in kitchens worldwide? ❑ Kidney beans ❑ Lentils ❑ Chickpeas

Which Chef from Egypt will take part in the Global Chef Finals at the WorldChefs Congress in Greece? ❑ Abdel Mohsen Amin ❑ Ahmed Ramadan Hanafy ❑ Omar Ahmed Abdel Monaim

Which of the following spices is known to be an excellent antioxidant and was already used in Eastern medicine? ❑ Cardamom ❑ Cinnamon ❑ Turmeric

Which restaurant won the "Overall Best Performance" award at the MedDiet Food Festival in Alexandria in 2015? ❑ Filini Restaurant of Radisson Blu Hotel Alexandria ❑ La Mamma Restaurant of Sheraton Montazah ❑ Alexandrina Restaurant of Helnan Palestine Hotel

Which Chef is considered to be one of the first to see business opportunities outside the kitchen? ❑ August Escoffier ❑ Gordon Ramsay ❑ Paul Bocuse

In which of the following applications of chocolate would tempering of the chocolate be required? ❑ Using chocolate in baking ❑ Making chocolate pralines ❑ Using chocolate in ice cream

Valrhona premium chocolate manufacturer originate from which country? ❑ France ❑ Belgium ❑ Switzerland

Which of the following is the worst that can happen when you want to temper chocolate? ❑ Chocolate getting into contact with water ❑ Overcooling the chocolate during tempering ❑ Not having a chocolate tempering machine

United Nations announced 2016 to be the International Year of . ? ❑ Quinoa ❑ Pulses ❑ Wheat

The correct answers to the Chef's Corner quiz of issue No.82 are: Which hotel won the Red Sea Culinary Trophy 2015? √ Beach Albatros Resort

Which part of the Moringa tree is supposed to be the most nutritious? √ Leaves

What was the theme of this year's International Chefs Day set by WorldChefs? √ Healthy Kids - Healthy Future

How many years does it take before a Moringa tree yields a harvest? √ 3

What type of mushroom are Champignons De Paris? √ White button mushrooms What type of Thai dish is Yam Nua? √ Beef salad What are the typical ingredients of a Cajun "Mirepoix"? √ Onion, bell pepper & celery With which cuisine does Cajun cuisine share many similarities? √ Creole

What is the name of Eric Ripert's famous Michelin-starred restaurant? √ Le Bernardin Eric Ripert's menu mainly consists of: √ Seafood dishes

Congratulations to the lucky winner of issue No. 82 quiz:

Amira Serag El Din Ahmed Trainee Grand Nile Tower

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T R A I N I N G Sauce Preparation Workshop in Alexandria In its efforts to spread its services across the country, the Egyptian Chefs Association staged a Sauce Preparation workshop in Alexandria last November. The Association's representative in Alexandria Ahmed El Etreby, Executive Chef of THM Group, who was on site assisted with all the logistics involved.

The workshop, kindly hosted by Lagoon Resort Alexandria, was conducted by Moustafa El Refaey, Certified Executive Chef & Partner/Owner of Zooba Restaurant. Attended by 25 participants the first training workshop in Alexandria for professional chefs was a huge success with all the chefs determined to get the most out of the session.

Sauce Preparation - Alexandria

In response to the enthusiasm and demand of those who attended the Sauce Workshop the Association will continue its training activities in Alexandria during 2016.

The Egyptian Chefs Association wishes to thank everyone who helped in making the workshop such a success and of course many thanks to the Lagoon Resort Alexandria for their generous hospitality.

Butta La Pasta with Chef Vincenzo Guglielmi

Butta La Pasta - Cairo

The Egyptian Chefs Association concluded another edition which included a series of popular workshops with Chef Vincenzo Guglielmi, Executive Chef of the Concorde El Salam Hotel Cairo. Buta La Pasta taught more than 15 eager participants how to prepare authentic Italian pastas. People love cooking and eating pasta but outside Italy the pastas are often not authentic. They are imitations of the original recipe and are prepared with many other ingredients and flavorings that do not belong to the traditional pasta dish. In this workshop the participants learned how to prepare a variety of original and authentic Italian pastas. Among the many attendees were eight chefs who participated in the Pasta Competition held at Hace'15 last November. Their participation was kindly sponsored by El Ansary Trading & Contracting Company which also donated the high quality dry Italian pasta for this hands-on workshop. The training session was concluded with a tasting lunch in the Italiano Restaurant at Concorde El Salam Hotel.

The Egyptian Chefs Association wishes to thank Chef Vincenzo Guglielmi for his effort in conducting the training and express its appreciation to Concorde El Salam Hotel for hosting the workshop on their premises.

ECA Visits Mufaddal for Food Industries The United Nations has declared 2016 the International Year of Pulses. The hope of the 2016 International Year of Pulses (IYP 2016) is to position pulses as a primary source of protein and other essential nutrients. For this reason the ECA started the year on the 4th of January with a visit to Mufaddal, a pioneer in the production of a wide variety of pulses. Mufaddal operates eight state-of-the-art factories in El Obour City. During the visit, chefs got a guided tour of the lentil and rice manufacturing plants. The chefs also learned about the different types of pulses and the health and environmental benefits of a pulserich diet. Pulses are very versatile and also provide gluten-free diet options. The delicious lunch served as conclusion to the tour illustrated the versatility of pulses in cooking. It not only tasted good but was creative and completely meat-free.

Mufaddal Visit - El Obour

The Egyptian Chefs Association wishes to thank the management of Mufaddal for their grand hospitality!

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M E M B E R S

Senior Chef Members �‫أعضاء من الشيفات ا�تمرس‬ Abdel Aziz El Ayari Executive Pastry Chef Ramses Hilton Hotel

Ahmed Rashad Abdel Salam Executive Chef Director Complex Siva Port Ghalib Marsa Alam

‫عبد العزيز العيارى‬ ‫شيف حلوانى تنفيذى‬ ‫فندق رمسيس هيلتون‬ Ahmed Samir Abdel Fattah Head Chef Caviar El Nile

‫أحمد سمير عبد الفتاح‬ ‫شيف عمومى‬ ‫كافيار النيل‬ Amr Abdel Aal Yehia Head Chef Casa De Carne

‫أحمد رشاد عبد السﻼم‬ ‫شيف تنفيذى مسئول‬ ‫سيفا بورت غالب مرسى علم‬ Alaa Mohamed Abdel Rahman Owner & Head Chef Hatty El Shark Awlad A.Rahman

‫عﻼء محمد عبد الرحمن‬ ‫مالك وشيف عمومي‬ ‫حاتى الشرق اوﻻد عبد الرحمن‬ Ayman Abdel Tawab Mahmoud Executive Sous Chef Siva Port Ghalib Marsa Alam

‫عمرو عبد العال يحي‬ ‫شيف عمومى‬ ‫كاسا دى كارن‬ Emil Ibrahim Youssef Head Chef Evangelical Coptic Association

‫أيمن عبد التواب محمود‬ ‫سو شيف تنفيذى‬ ‫سيفا بورت غالب مرسى علم‬ Islam Abdel Hady Mohamed Ibrahim Head Chef Santa Lucia Restaurant

‫إميل ابراهيم يوسف‬ ‫شيف عمومى‬ ‫الهيئة القبطية اﻹنجيلية‬ Ismail Hassan Ismail Ahmed Executive Baker Chef Mediana Catering Co.

‫اسماعيل حسن اسماعيل احمد‬ ‫شيف خباز عمومى‬ ‫شركة مديانا للصناعات الغذائية‬ Magdy Al Deeb Moawad Head Chef THM Group Co. – Ibn Hamido

‫مجدى الديب معوض‬ ‫شيف عمومى‬ ‫ ابن حميدو‬- ‫شركة تى اتش ام جروب‬ Mohamed Ali Khalifa Al Far Executive Pastry Chef Complex Siva Port Ghalib Marsa Alam

‫محمد على خليفة الفار‬ ‫شيف حلوانى عمومى‬ ‫سيفا بورت غالب مرسى علم‬ Mohamed Tolba Abdel Hamid Sous Chef Le Meridien Cairo Airport Hotel

‫محمد طلبه عبد الحميد‬ ‫سو شيف‬ ‫فندق لوميريديان كايرو ا�طار‬

‫اسﻼم عبد الهادى محمد ابراهيم‬ ‫شيف عمومى‬ ‫مطعم سانتا لوسيا‬ Youssef Ahmed Hassan Executive Sous chef Al-Jawsaq Wedding Halls – Saudi Arabia

‫يوسف احمد حسن‬ ‫سو شيف تنفيذى‬ ‫ السعودية‬- ‫مجمع قاعات الجوسق للحفﻼت‬ Moez Ramadan El Sayed Executive Pastry Chef Mario Cafe & Restaurant

‫معز رمضان السيد‬ ‫شيف حلوانى عمومى‬ ‫كوفى شوب ماريو‬ Mohamed Ibrahim Abdel Moghny Rashed Executive Pastry Chef Yakout Pastry Shop

‫محمد ابراهيم عبد ا�غنى راشد‬ ‫شيف حلوانى عمومى‬ ‫شركة ياقوت لﻸغذية‬ Mohamed Youssef Gamal Head Chef Rehab El Kods for Agriculture Investment Co.

‫محمد يوسف جمال‬ ‫شيف عمومى‬ ‫شركة رحاب القدس لﻼستثمارات الزراعية‬

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CHEF’S CORNER

M E M B E R S Ragab Refaey Ali El Sayed Butcher Chef El Hossam Co. for Nutrition – Saudi Arabia

Reda Shawki Abdel Azim Executive Chef Chefy Mix Co.

‫رجب رفاعى على السيد‬ ‫شيف جزار‬ ‫ السعودية‬- ‫شركة الحسام للتغذية‬ Santosh Kumar Executive Chef OB Hotels & Restaurants

‫رضا شوقي عبد العظيم‬ ‫شيف عمومى‬ ‫شركة شيفى ميكس‬ Taher Adel Mohamed Ibrahim Executive Sous Chef Ereen Co. for Restaurants

‫سانتوش كيومر‬ ‫شيف عمومى‬ ‫او بي للفنادق و ا�طاعم‬ Waleed Mohamed El Saeed Mohamed Executive Chef Elite Hotel – Bahrain

‫طاهر عادل محمد ابراهيم‬ ‫سو شيف تنفيذى‬ ‫شركة ايرين للمطاعم‬ Yang Jung Hee Chef Korean Cultural Center

‫وليد محمد السعيد محمد‬ ‫شيف تنفيذى‬ ‫ البحرين‬- ‫فندق ايليت‬

‫ينج جنج هىى‬ ‫شيف‬ ‫ا�ركز الثقافي الكورى‬

Chef Members ‫أعضاء من الشيفات‬ Ahmed Farouk A. Hamed Chef de Partie Hilton Makkah

Ahmed Khairy Mohamed Khedr Pastry Chef

‫احمد فاروق عبد الحميد‬ ‫شيف دى بارتى‬ ‫هيلتون مكة‬ Ahmed Mahmoud Ahmed Chef de Partie La Poire

‫احمد خيري محمد خضر‬ ‫شيف حلوانى‬ Ahmed Sabry Sayed Chef de Partie Sugar & Spice Restaurant

‫احمد محمود احمد‬ ‫شيف دى بارتى‬ ‫ﻻبوار‬ Ahmed Samir Manzour Abdel Rahim Demi Chef de Partie Seasons Resort & Country Club

‫احمد صبري سيد‬ ‫شيف دى بارتى‬ ‫مطعم سكر أﻧﺪ سبايس‬ Ahmed Shawki El Shebly Chef de Partie IKEA

‫احمد سمير منظور عبد الرحيم‬ ‫ديمى شيف دى بارتى‬ ‫سيزونز ريزورت اند كانترى كلوب‬ Ahmed Tarek Hassan Chef de Partie Chef’s Market

‫احمد شوقى الشبيلى‬ ‫شيف دى بارتى‬ ‫ايكيا‬ Ali Shaaban Mohamed Chef de Partie Casa De Carne

‫احمد طارق حسن‬ ‫شيف دى بارتى‬ ‫شيفس ماركت‬

‫على شعبان محمد‬ ‫شيف دى بارتى‬ ‫كاسا دى كارن‬

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M E M B E R S Amr Abdel Hady Hasssan Chef Police Officers Club

Aya Ahmed Mohamed Kitchen Manager Vipes Restaurant

‫عمرو عبد الهادى حسان‬ ‫شيف‬ ‫نادى ضباط الشرطة‬ Hamada Ahmed Abbas Junior Sous Chef Mirage New Hawai Hotel

‫آيه احمد محمد‬ ‫مدير مطبخ‬ ‫مطعم فيبس‬ Hassan Gamal Morgan Head Chef Company of Construction of Administrative – Libya

‫حمادة احمد عباس‬ ‫جونيور سو شيف‬ ‫فندق ميراج نيو هاواى‬ Haytham Sameeh Mohamed Senior Sous Chef Siva Port Ghalib Marsa Alam

‫هيثم سميح محمد‬ ‫سنيور سو شيف‬ ‫سيفا بورت غالب مرسى علم‬ Ihab Abdel Aziz Mustafa Pastry Chef Royal Group for Food Industries – Le Carnaval

‫ايهاب عبد العزيز مصطفى‬ ‫شيف حلوانى‬ ‫ لو كارنفال‬- ‫رويال جروب للصناعات الغذائية‬ Mahmoud Ali Mohamed Ibrahim Pastry Chef Al Saeady Co. for Pastry

‫محمود على محمد ابراهيم‬ ‫شيف حلوانى‬ ‫شركة الصعيدي للحلويات‬ Moataz Farid Sayed Abdel Mageed Pastry Chef Dar El Tawhid InterContinental, Mekkah

‫حسن جمال مرجان‬ ‫شيف عمومى‬ ‫ ليبيا‬- ‫شركة التأسيس اﻻدارى‬ Hossam Mohamed Mustafa Hussein Demi Chef de Partie

�‫حسام محمد مصطفى حس‬ ‫ديمى شيف دى بارتى‬ Khaled Mustafa Hussien Amin Chef de Partie Steak Corner Restaurant

�‫خالد مصطفى حس� ام‬ ‫شيف دى بارتى‬ ‫مطعم ستيك كورنر‬ Mahmoud Mohamed Ahmed Othman Chef Garde Manger Golden Beach Hurghada Resort

‫محمود محمد احمد عثمان‬ ‫شيف جارد مانحيه‬ ‫منتجع جولدن بيتش الغردقة‬ Mohamed Adel Mondy Pastry Chef

‫معتز فريد سيد عبد ا�جيد‬ ‫شيف حلوانى‬ ‫دار التوحيد انتركونتنتال مكة‬ Mohamed Ahmed Ibrahim Senior Sous Chef Ramy Paradise Hall

‫محمد احمد ابراهيم‬ ‫سنيور سو شيف‬ ‫قاعة رامى باراديس‬ Mohamed Mohamed Abdel Aal Pastry Chef Seven Eleven Pastry Shop

‫محمد محمد عبد العال‬ ‫شيف حلوانى‬ ‫حلوانى سيف� اليفن‬

‫محمد عادل مندى‬ ‫شيف حلوانى‬ Mohamed Anas Ramadan Sous Chef Titanic Beach Resort Hurghada

‫محمد انس رمضان‬ ‫سو شيف‬ ‫تايتنك بيتش ريزورت الغردقة‬ Nagwa Ibrahim El Sharnouby Demi Chef de Partie Marriott Red Sea Resort

‫نجوى ابراهيم الشرنوبى‬ ‫ديمى شيف دى بارتى‬ ‫ماريوت البحر اﻻحمر‬

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CHEF’S CORNER

M E M B E R S Nora Ali Mohamed Demi Chef de Partie Ramy Paradise Hall

Rami Naser Sayed Chef de Partie Ramy Paradise Hall

‫نورا على محمد‬ ‫ديمى شيف دى بارتى‬ ‫قاعة رامى باراديس‬ Taghreed Fathy Abdel Aziz Demi Chef de Partie Princess Egypt Hotels

‫رامى ناصر سيد‬ ‫شيف دى بارتى‬ ‫قاعة رامى باراديس‬ Taha Abdallah Ahmed Abdel Kader Pastry Chef Al Mously Sweet Pastry Shop

‫تغريد فتحى عبد العزيز‬ ‫ديمى شيف دى بارتى‬ ‫فنادق برنسيس ايجيبت‬ Wael Mohamed Helal Head Chef Golden Tulip Riyadh

‫طه عبد ﷲ احمد عبد القادر‬ ‫شيف حلوانى‬ ‫حلوانى ا�وصلي سويت‬ Wael Mohamed Salah Junior Sous Chef Siva Port Ghalib Marsa Alam

‫وائل محمد هﻼل‬ ‫شيف عمومى‬ ‫ الرياض‬- ‫جولدن تيوليب‬ Wageh Abdel Salam Wageh Chef de Partie Siva Port Ghalib Marsa Alam

‫وائل محمد صﻼح‬ ‫جونيور سو شيف‬ ‫سيفا بورت غالب مرسى علم‬ Mahmoud Maher Demi Chef de Partie Le Meridien Cairo Airport Hotel

‫محمود ماهر‬ ‫ديمى شيف دى بارتى‬ ‫فندق لو ميريديان كايرو ا�طار‬

‫وجيه عبد السﻼم وجيه‬ ‫شيف دى بارتى‬ ‫سيفا بورت غالب مرسى علم‬

Junior Chef Members ‫أعضاء من شباب الشيفات‬ Abu Bakr Zakaria Sayed Chef Castello Restaurant

Ahmed Abdel Halim Barakat 1st Commis Ramses Hilton Hotel

‫ابو بكر زكريا سيد‬ ‫شيف‬ ‫مطعم كاستيلو‬ Ahmed Abdel Moneim Megahed Student Future Academy

‫أحمد عبد ا�نعم مجاهد‬ ‫طالب‬ ‫اكاديمية ا�ستقبل‬ Ahmed Abu Bakr Al Sedek Chef Spectra

‫أحمد عبد الحليم بركات‬ ‫طباخ اول‬ ‫فندق رمسيس هيلتون‬ Ahmed Abdel Rahman Ahmed Gouda Chef Sandwich Grill

‫أحمد عبد الرحمن احمد جودة‬ ‫شيف‬ ‫مطعم ساندوتش جريل‬ Ahmed Al Hussieny 2nd Commis Ramses Hilton Hotel

‫احمد ابو بكر الصديق‬ ‫شيف‬ ‫سبكترا‬ Ahmed Ali Zien Al Abdeen Student Culinary Training Centers Egypt

‫احمد الحسينى‬ ‫طباخ ثانى‬ ‫فندق رمسيس هيلتون‬ Ahmed Emad Mahmoud Sadek Chef Sweets & Treats

‫احمد على زين العابدين‬ ‫طالب‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬

‫أحمد عماد محمود صادق‬ ‫شيف‬ ‫سويتس اند تريتس‬

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M E M B E R S Ahmed Mohamed Ali 1st Commis Compass Egypt Co.

Ahmed Mohamed Hassan Mohamed Chef Sheraton Montazah Hotel, Alexandria

‫أحمد محمد على‬ ‫طباخ اول‬ ‫شركة كومبس إيجيبت‬ Ahmed Saleh Ahmed Morsy Chef Zooba Restaurant

‫احمد محمد حسن محمد‬ ‫شيف‬ ‫فندق شيراتون ا�نتزة‬ Amal Mohamed Al Banna Student Culinary Training Centers Egypt

‫أحمد صالح أحمد مرسي‬ ‫شيف‬ ‫مطعم زوبا‬ Asmaa Ibrahim Ibrahim Darwish Student Culinary Training Centers Egypt

‫امل محمد البنا‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Aya Samy Ahmed Abdel Rahman Chef Zooba Restaurant

‫أسماء إبراهيم إبراهيم درويش‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Enas Ahmed Abdel Samad Student Culinary Training Centers Egypt

‫آية سامى احمد عبد الرحمن‬ ‫شيف‬ ‫مطعم زوبا‬ Fatma El Sayed Eid El Sayed Student Culinary Training Centers Egypt

‫ايناس احمد عبد الصمد‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Hosny Abdel Rahman Hosny Student Culinary Training Centers Egypt

‫حسنى عبد الرحمن حسنى‬ ‫طالب‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Mahmoud Mustafa Saber Zaki Student Culinary Training Centers Egypt

‫فاطمة السيد عيد السيد‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Khaled Hassan Abdel Zaher Chef Renaissance Cairo Mirage City Hotel

‫خالد حسن عبد الظاهر‬ ‫شيف‬ ‫فندق رينيسنس كايرو ميراج سيتى‬ Mai Farouk Bahr Awwad Student Culinary Training Centers Egypt

‫محمود مصطفى صابر زكى‬ ‫طالب‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Marwa Ahmed Karout Student Culinary Training Centers Egypt

‫مى فاروق بحر عواض‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Maya Mohamed Nasr Student Culinary Training Centers Egypt

‫مروة احمد كاروت‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Metwally Maher Abu Serie Student Culinary Training Centers Egypt

‫متولى ماهر ابو سريع‬ ‫طالب‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬

‫مايا محمد نصر‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Mohamed Abdel Naim Ahmed Chef Down Town Restaurant, Assiut

‫محمد عبد النعيم احمد‬ ‫شيف‬ ‫مطعم داون تاون اسيوط‬

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CHEF’S CORNER

M E M B E R S Mohamed Abdellah Mohamed Abdellah Chef Greek Club Maritime

‫محمد عبد ﷲ محمد عبد ﷲ‬ ‫شيف‬ ‫النادى اليونانى البحرى‬ Mohamed Ali Mohamed Abdallah Student Faculty of Tourism & Hotels

Mohamed Adel Mohamed Abdel Gawad 3rd Commis Increase for Touristic & Food Projects Co.

‫محمد عادل محمد عبد الجواد‬ ‫طباخ ثالث‬ ‫شركة إنكريز للسياحة و مشروعات اﻻغذية‬ Mohamed Hegazy Sayed Chef Renaissance Hotel Mirage

‫محمد على محمد عبد ﷲ‬ ‫طالب‬ ‫كلية سياحة و فنادق‬ Mohamed Kamal Mohamed Student High Institute for Tourism & Hotels

‫محمد حجازى سيد‬ ‫شيف‬ ‫فندق رينيسانس ميراج سيتى‬ Mohamed Khalifa Mohamed Khalifa Chef La Poire

‫محمد كمال محمد‬ ‫طالب‬ ‫ا�عهد العالى للسياحة و الفنادق‬ Mohamed Mahmoud Gouda Chef

‫محمد خليفة محمد خليفة‬ ‫شيف‬ ‫ﻻبوار‬ Mohamed Mahmoud Mohamed Ramadan Student Culinary Training Centers Egypt

‫محمد محمود جوده‬ ‫شيف‬ Mohamed Medhat Fathy 3rd Commis Three Pyramids Hotel

‫محمد محمود محمد رمضان‬ ‫طالب‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Mohamed Youssef Abdel Basset Chef Zooba Restaurant

‫محمد مدحت فتحى‬ ‫طباخ ثالث‬ ‫فندق بارسيلو الثﻼث اهرامات‬ Mustafa Mahmoud Ibrahim Kotb Chef Four Seasons San Stefano Hotel Alexandria

‫محمد يوسف عبد الباسط‬ ‫شيف‬ ‫مطعم زوبا‬ Nahla Ahmed Sharaf Student Culinary Training Centers Egypt

‫مصطفى محمود ابراهيم قطب‬ ‫شيف‬ ‫فندق الفور سيزون سان ستيفانو اﻻسكندريه‬ Nora Ahmed A. Aziz Student Orman School for Tourism & Hotels

‫نهله احمد شرف‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Rana Mohamed Khaled Al Daly Student Culinary Training Centers Egypt

‫نوا احمد عبد العزيز‬ ‫طالبة‬ ‫مدرسة اﻻورمان للسياحة و الفنادق‬ Rehab Ahmed Abdel Gawad Student Culinary Training Centers Egypt

‫رنا محمد خالد الدالى‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬ Samah Mohamed 1st commis Ramses Hilton Hotel

‫رحاب احمد عبد الجواد‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬

‫سماح محمد‬ ‫طباخ اول‬ ‫فندق رمسيس هيلتون‬

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ST

QUARTER 2016

M E M B E R S Samar Ahmed El Said Student Culinary Training Centers Egypt

Sara Mohamed Al Sherbeny Student Culinary Training Centers Egypt

‫سمر أحمد السعيد‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬

‫سارة محمد الشربينى‬ ‫طالبة‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬

Yehia Said Ibrahim Student Culinary Training Centers Egypt

‫يحي سعيد إبراهيم‬ ‫طالب‬ ‫ا�ركز الدولى ﻹعداد الطهاة‬

Associated Members �‫أعضاء مساهم‬ Dina Fadel Diab Cake Decorator Dina Delicia

Ghada Abdel Karem Al Tally TV Show Chef CBC Sofra

‫دينا فاضل دياب‬ ‫مصممة كيك‬ ‫دينا ديليشيا‬ Joerg M. Wickihalder Director of Food & Beverage Fairmont Towers Heliopolis Hotel

‫غادة عبدالكريم التلى‬ ‫شيف ومقدمة برامج‬ ‫قناة سي بى سي سفرة‬ Mohamed Abdel Moneim Ismail Food & Beverage Manager Chef International Co.

‫جورج ويكيهالدير‬ ‫مدير أغذية و مشروبات‬ ‫فندق فيرمونت تاورز هيليوبليس‬ Mohamed Abdel Rahman Mahmoud Lecturer Faculty of Commerce

‫محمد عبد الرحمن محمود‬ ‫معيد‬ ‫كلية التجارة‬ Tamer Al Abasery Purchasing Manager La Poire

‫محمد عبدا�نعم إسماعيل‬ ‫مدير أغذية و مشروبات‬ ‫شركة شيف إنترناشونال‬ Mohamed Salah El Din Abdel Fattah Sales Manager Arabian Co. for Touristic Projects

‫محمد صﻼح الدين عبد الفتاح‬ ‫مدير مبيعات‬ ‫الشركة العربية للمشروعات السياحية‬ Yasmin Aly El Sayed Novelty Cake Decorator

‫تامر اﻻباصيري‬ ‫مدير مشتريات‬ ‫ﻻبوار‬

‫ياسم� على السيد‬ ‫مصمم كيك مبتكرة‬

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CHEF’S CORNER

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Enjoy

Cooking!

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46 www.mkn.eu CHEF’S CORNER

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C O R P O R A T E

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Giardino

FrieslandCampina

The Egyptian Chefs Association is delighted to announce that Giardino has joined the Association as a valuable Diamond sponsor. Giardino is one of the brands of Upper Egypt’s company for Concentrates (UEFCON), which is becoming one of Egypt's leaders in the field of manufacturing concentrates.

The Egyptian Chefs Association is happy to announce that FrieslandCampina has joined the Association's prestigious group of Platinum sponsors.

FrieslandCampina is a Dutch multinational company that produces and markets natural, nutritious and highquality dairy products. With an annual revenue of 11.3 billion Euro, FrieslandCampina is one of the world’s six largest dairy companies.

Every day FrieslandCampina provides millions of consumers worldwide with dairy products containing valuable nutrients. The company supplies consumer products such as dairy-based beverages, infant nutrition, cheese and desserts to many European countries in Asia and Africa. The products they supply to professional customers such as bakeries and catering companies also include Cheese, Cream, Condensed Milk and Butter.

With more than 130 years of commitment to sustainable dairy production, FrieslandCampina has its complete premium range of cheese in Egypt under the brand name Frico. This is produced from 100% pure cow’s milk. In addition, Frico has a range of dairy products under the brand name Rainbow, which stands for health and vitality which includes a range of longlife dairy products and derivatives including evaporated milk, sweetened condensed milk and cream.

FrieslandCampina has offices in 32 countries including Egypt and employs over 22,000 people. With its extended export channels FrieslandCampina’s products find their way to more than 100 countries. The Company’s central office is in Amersfoort, the Netherlands.

The Egyptian Chefs Association welcomes FrieslandCampina as a Platinum sponsor and looks forward to a fruitful cooperation in promoting their high quality products to the hospitality and catering sector in Egypt. FrieslandCampina in cooperation with the chef's association will launch a series of educational cooking demos scheduled to take place throughout 2016.

EUFCON provides an interesting wide range of high quality products by focusing on both Business to Business (B2B) and Business to Consumer (B2C) markets. For the B2C market UEFCON is currently supplying the end users with a new and innovative brand “Giardino” which includes the production of tomato paste, tomato ketchup, mayonnaise, vinegar and different sauces. Each of their wide variety of products has its own convenient packaging to meet customers’ requirements.

To serve the B2B market UEFCON is successfully penetrating and expanding its market share by producing their premium quality tomato paste and fruit concentrates for different corporate businesses. Giardino products provide satisfying fresh quality and efficiency for both the national and international market.

UECON’s factory is located in Al Minya on a total space of 20,000 square meters. With full automated production capabilities the company produces more than a thousand tons per day. UEFCON was awarded the ISO 22000 certification for ensuring the delivery of products of optimum safety and quality.

UECON's business model is based on the mission to develop Upper Egypt by converting it from an extremely poor community to a region with sustainable development.

The company hopes to achieve this aim through increased agricultural productivity and by improving access and quality industrial infrastructure. It plans to upgrade social and community services and develop the skills of the local labour force, especially of the young.

The Egyptian Chefs Association welcomes the brand Giardino of Upper Egypt for Concentrates as valuable Diamond sponsor and looks forward to fruitful cooperation for the benefit of UECON, Upper Egypt and the chefs of Egypt.

Upper Egypt for Concentrates Sales Office: Office 4, 2nd Floor, Building 9, Block 24, Ahmed El Zomor Street, District 9, Nasr City, Cairo, Egypt Contact: +(202) 24705918 - 24705919 – 24705920 Fax: +(202) 24705922 For more information visit www.uefcon.com Like us: GiardinoEG

For more information on FrieslandCampina and Frico visit: www.Frieslandcampina.com www.Frico.com

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Welcome on Board ECA Corporate Members San Giovanni Hotels & Tourism Investment Company

The Egyptian Chefs Association wishes to welcome San Giovanni Hotels & Tourism Investment Company into the family of its valued Corporate Members.

Going back in history San Giovanni Hotels & Tourism Investment Company was founded in 1969 as an Egyptian joint stock company. The company owns and operates the hotel and restaurant San Giovanni Stanley in Alexandria. The 3 star hotel has suites, 32 rooms and a restaurant rated as 5 stars.

Since 1984 the company has owned and operated San Giovanni Tourism Company in Alexandria and Cairo. In 1989 the company signed a management contract for the Salamlek Palace in the Montazah Gardens in Alexandria. After a complete renovation and refurbishment the hotel and casino has been, till today, under the management and operation of San Giovanni.

The company has taken its expertise to the capital where it has managed and operated San Giovanni Alzohour Halls and Fifth Avenue since 2011. In their city of origin, Alexandria, the company signed a management and operation contract with the cafeteria and kitchen of the Women's City Hospital in Smouha Alexandria.

The San Giovanni Hotel & Tourism Investment Company joined the Egyptian Chefs Association as a Corporate Member signalling an initiative which will support their chefs in their further skills development. The Association looks forward to a mutual beneficial cooperation.

For more information call landline +2 03 5467774 or mobile +2 012 80398383

Backfire Egypt

The Egyptian Chefs Association is happy to announce that Backfire Egypt has joined the ranks of our prestigious group of Corporate Members.

Backfire Egypt is a new concept of Hangout Venues delivering a new definition for enjoying a delicious and high quality meal. Their menu offers an international cuisine ranging from breakfast, starters, main courses and desserts, all perfectly cooked by well-trained chefs. They also offer a unique beverage menu along with a variety of activities that will excite you and your friends.

Backfire's main target clientele is bikers. It provides them with a highly qualified service and maintenance for their motorcycles in what they themselves call their Bike Spa. The Bike Spa services include quick technical maintenance as well as cleaning under the supervision of well-trained and wellequipped technicians.

So indulge your Bike and give it a special experience while you and your friends are enjoying a real hangout. Backfire Egypt, creates the connection between You, Food & Beverages and your Bike Backfire Egypt's menu has been inspired by America's Bikers' lifestyle in which food consists of two variables: quality & quantity. For this reason Backfire Egypt designed their menu to serve their guests based on two guidelines: quality food with outstanding flavours and taste which are aligned with bigger quantities and portions to produce the best outcome in served dishes. In addition to America's Bikers foundation, Backfire Egypt added its own twist. Some recipes include a variety of dishes from International cuisine so as to give the Backfire menu a special and unique trend to satisfy their guests.

The Egyptian Chefs Association looks forward to jump starting their cooperation with Backfire Egypt. And for any biker foodie out there you know where you and your bike will make your next stop.

Visit Backfire Egypt Facebook page on www.facebook.com/Backfirehangouts

Rihana Food Industries Factory

The Egyptian Chefs Association wishes to welcome Rihana Food Industries Factory into the family of its valued Corporate Members.

Rihana factory offers a variety of food products, from baked goods and sandwiches to hot meals and international desserts.

The factory started production in January 2004 with its main aim to supply food products for its sister company Delicious Bakery which has many food chain subsidiaries such as the well-known TBS Chain, Delicious Bakery and Four Fat Ladies.

Rihana factory is characterized by providing state-of-theart baking technology for the manufacture of semi-baked and semi-cooked products. The products then get their second bake in front of the customer at the outlets where they appear freshly cooked. The company ensures a three month shelf life of the semi-prepared products. Because of this technology, Rihana Food Industries Factory has utilized an excellent opportunity for exporting their semi-finished products to the Middle East, to Gulf States and beyond.

The Egyptian Chefs Association looks forward to a fruitful cooperation between Rihana Food Industries Factory and the Association.

For more information contact +202 23803339 / 23806665

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Eat Like an Egyptian at Al Khal

InterContinental Cairo Citystars opened Al Khal Restaurant to attract lovers of truly authentic Egyptian cuisine. This is a welcome addition to Cairo's dining scene for residents and visitors alike.

T

he menu is a celebration of Egyptian cuisine and as such the restaurant aims to protect Egyptian food culture and give visitors to Egypt a chance to sample some authentic Egyptian flavours. As Executive Sous Chef Ahmed Shaaban declared: “We offer truly traditional Egyptian food, from different regions of the country. There are dishes that are special to families in the Delta, in Upper Egypt and in other parts of Egypt … Port Said, Ismailaya. We pull together favourites from the entire country.”

Dishes are served such as ‘Dokka’ with bread rounds brought soft, fresh and warm straight from the oven. Dokka, crushed nuts with cumin and sesame, plays a part in Egyptian folklore: an Arabian equivalent of loving someone ‘for better or worse’ … “See, I love you so much, I’ll even eat bread and dokka with you.”! Soups include Shorbit Lissan Asfour (bird’s tongue soup with clear meat broth and spices). There are five salads, plus cold and hot appetizers featuring Gebna Adima (farm-aged cottage cheese with tomato and sesame), mahshi (stuffed cabbage leaves), of course, Koushary and succulent Kebda Iskanderani (stir fried veal liver) and Rokak bel Lahma (ground beef sandwiched between crispy layers of filo dough) among many other culinary delights the country has to offer.

Tagens and main dishes include creations that revolve around seafood, cubed lamb and lamb shanks, braised oxtail and pigeon, all with perfectly matched herbs and spices to tease out the maximum flavour. And if you choose one of the three varieties of molokheya, expect to see the impressive Chef Nadia; the ‘mother of the kitchen’ emerging to cast an eye over diners who are appreciating her particular specialty. This is just another touch to reassure you that you are truly eating from one of Egypt’s traditional kitchens.

Stuffed Pigeons with Rice, Onion and Spices Ingredients 4 Whole pigeons 1 Cup of Butter 1 Onion, minced 1 Whole Onion 20 g Garlic Salt and black pepper to taste 1/2 cup Egyptian rice 1 tbsp Mint, freshly chopped 2 liters Hot water 10g Cinnamon sticks 1 tbsp Cinnamon powder 20 g Cardamom 1 Whole carrot 50 g Leek 50 g Celery

Cooking Method t t t t t t t t t t t t t

Remove the giblets of the pigeons, reserve hearts and livers.

Sauté the pigeons with half a cup of butter in a pan.

Add the minced onion and cook for 5 minutes.

Add the pigeon hearts for 3 minutes and then add the liver for 2 minutes.

Put the rice and stir until half cooked then season with salt and pepper.

Chop the mint with cinnamon powder.

With the prepared mixture; stuff only ¾ of each pigeon’s cavity to leave room for the rice to expand, sew the openings or close them with toothpicks.

Cover the pigeons with aluminium foil.

Put the pigeons in a large cooking pot in hot water with cinnamon sticks, whole onion, garlic, salt, pepper, carrot, celery, leek and cardamom.

Simmer the pigeons over low heat for 45 minutes until they are tender.

Remove the pigeons from their broth and let them dry for a few minutes.

Transfer the pigeons to a large skillet and fry them with 1/2 cup of butter until they turn brown.

Serve hot.

Stuffed Pigeons with Rice, Onion and Spices

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ECA Medal Winners Hace'15 Congratulations!

Live Cooking Competitions Markus Iten Culinary Trophy'15 Sponsored by Unilever Food Solutions 1st Place, Gold Medal Ramses Hilton Hotel Team Captain: Peter Yousry, Chef de Partie Team Members: Mahmoud Zakaria, Demi Chef de Partie Samir Ghanem, 2nd Commis Hesham A. Maboud, 1st Commis 2nd Place, Silver Medal Beach Albatros Resort Hurghada Team Captain: Hamdy Mohamed Abdel Aziz, Executive Chef Team Members: Ekramy Abdel Moneim, Senior Chef de Partie Mohamed Mokhtar, Senior Chef de Partie Ibrahim El Sayed Ibrahim, Senior Chef de Partie 3rd Place, Silver Medal JW Marriott Hotel Mirage City Team Captain: Mohamed Hassanein, Junior Sous Chef Team Members: Hossam Abu Ghazala, Demi Chef de Partie Taha Saber, Chef de Partie Sayed Mohamed, Demi Chef de Partie Bronze Medals Cairo Capital Club Team Members: Santosh Kumar, Executive Chef Mohamed Ali, 1st Commis Mohamed Ahmed El Sayed, Pastry chef Hilton Hurghada Resort Team Captain: Jan Nasser, Sous Chef Team Members: Said Saad Bayoumy, 1st Commis Mohamed Ahmed El Masry, Demi Chef de Partie El Basyouny Abdel Razek, Junior Sous Chef Mercure Hurghada Hotel Team Captain: Ahmed Hassan Gaber, Executive Sous Chef Team Members: Ahmed Abdel Khalek El Agamy, Junior Sous Chef Tarek Said Amin, Senior Chef de Partie Atef Sayed Abdel Gayed, Pastry Chef Steigenberger Aqua Magic Hotel Team Captain: Bassam Ragab, Sous Chef Team Members: Mustafa Mahdy, Demi Chef de Partie Mohamed Said, Senior Chef de Partie Mohamed Hamdy, Pastry Chef

Siva Port Ghalib Resort Team Captain: Mohamed Ali Khalifa, Executive Pastry Chef Team Members: Haytham Sameeh El Shabrawy, Senior Sous Chef Wael Mohamed Salah, Junior Sous Chef Wagih Abdel Salam Wagih, Senior Chef de Partie

Junior Chef of the Year Sponsored by El Doha for Food Stuff Co. 1st Place, Silver Medal Mahmoud Korany Abdel Gayed Chef Sweet & Treats 2nd Place, Silver Medal Mona Sherif El Sabbahy Chef Food Tracks 3rd Place, Bronze Medal Tarek Al Erian Demi Chef de Partie Le Meridien Cairo Airport Hotel Bronze Medal Mohamed Magdy Ismail Sous Chef Encord Company

Certified Chef of the Year Sponsored by Unilever Food Solutions 1st Place, Silver Medal Mai Abdel Samei El Darandly Graduate Culinary Training Centers Egypt 2nd Place, Bronze Medal Mohamed Rabei Abdel Meguid Executive Chef Orchidia Co. 3rd Place, Bronze Medal Sameh Gamal Youssef Chef de Partie Le Meridien Cairo Airport Hotel Bronze Medals Mina Beshay Rofaeil Graduate Culinary Training Centers Egypt Mustafa Seif El Din Mortada Sous Chef Chef's Market

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C O M P E T I T I O N Female Chef of the Year Sponsored by Unilever Food Solutions 1st Place, Silver Medal Doaa El Raei Shebl Graduate Culinary Training Centers Egypt

Bronze Medals Aisha Al Bakry Student Culinary Training Centers Egypt Ehab Salah El Din Chef de Partie Wadi Degla Company for Investment

2nd Place, Silver Medal Eman Mohamed Chef de Partie JW Marriott Hotel Mirage City

Gomaa Salah Abdel Hamid Cook Vapiano Restaurant

3rd Place, Bronze Medal Aya Ahmed El Garawany Student Culinary Training Centers Egypt

Sandwich Making Sponsored by Dayem Co.

Bronze Medals Habiba Ahmed El Badawy Graduate Culinary Training Centers Egypt Asmaa Mohamed Mahmoud Graduate Culinary Training Centers Egypt

MLA True Chef's Challenge Sponsored by Meat & Livestock Australia 1st Place, Silver Medal Mohamed Saber Ibrahim Head Chef Bonsay Alex Restaurant 2nd Place, Bronze Medal Ramadan Abdel Gawad Mohamed Sous Chef Safir Cairo Hotel 3rd Place, Merit Certificate Mohamed Hassan Mohamed Chef de Partie Four Seasons San Stefano Hotel Alexandria 4th Place, Merit Certificate Khaled Abdel Fattah Mohamed Executive Sous Chef Beach Albatros Resort Hurghada

1st Place, Bronze Medal Ahmed El Husseiny 2nd Commis Ramses Hilton Hotel 2nd Place, Bronze Medal Eman Sayed Abdel Hamed Student Culinary Training Centers Egypt 3rd Place, Bronze Medal Abeer Kamel Mohamed TV Show Chef

Vegetarian Dish Sponsored by El Nour Fruit & Vegetable Supplies & Export 1st Place, Gold Medal Mohamed Mokhtar Ibrahim Senior Chef de Partie Beach Albatros Resort Hurghada 2nd Place, Silver Medal Atef Ibrahim Ahmed Executive Chef LSG Sky Chefs Catering Egypt S.A.E. 3rd place, Silver Medal Mahmoud Fekry Chef Zooba Restaurants Bronze Medal

Chicken Dish Sponsored by Dana Chicken

Mohamed Ali Ibrahim Sous Chef Supreme Restaurant

1st Place, Bronze Medal Samah Mohamed 1st Commis Ramses Hilton Hotel

Salmon Competition Sponsored by Seastar, Egyptian Swiss Company for Food Industries (EgySwiss)

2nd Place, Bronze Medal Mohamed Samir Said Chef de Partie Chef's Market

1st Place, Gold Medal Peter Yousry Chef de Partie Ramses Hilton Hotel

3rd Place, Bronze Medal Ahmed Abdel Halim 2nd Commis Ramses Hilton

2nd Place, Bronze Medal Mina Beshay Rofaeil Graduate Culinary Training Centers Egypt

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C O M P E T I T I O N 3rd Place, Bronze Medal Maher Hammam Ali Sous Chef Chef's Market

Hossam Abu Ghazala Chef de Partie JW Marriott Hotel Mirage City Plated Main Course

Asian Cuisine Sponsored by El Ansary for Trading & Contracting Co.

Saber Fawzy Sous Chef Le Meridien Cairo Airport Hotel Plated Desserts

1st Place, Gold Medal, Best Thai Dish Kajon Sak Loabuppu Thai Chef Sabai Sabai Thai Food Restaurant 2nd Place, Gold Medal, Best Japanese Dish Hussein Mokhtar Chef Japanese Cuisine Cairo Marriott Hotel 3rd Place, Silver Medal, Best Chinese Dish Eman Mohamed Chef de Partie JW Marriott Hotel Mirage City Silver Medal Amr Mahmoud Mohamed Sushi Chef Hilton Alexandria Green Plaza Hotel Bronze Medal & Best Indian Dish Jaya Pragash 1st Commis Ramses Hilton Hotel

Egypt Pizza Challenge 2015 Sponsored by Masria & OEM Pizza Ovens 1st Place Sayed Mohamed Ali Chef Pizzaoilo 2nd Place Nashwa El Sayed Gad Hobby Chef Egyptian Chefs Association 3rd Place Wessam Mohamed Ramdan Cook Vapiano Restaurant 4th Place Mahmoud Mohamed Abdel Rehim Pizza Chef Donato City View

National Salon Culinaire'15 Silver Medals Atef Ibrahim Ahmed Executive Chef LSG Sky Chefs Catering Egypt S.A.E. Plated Main Course

Bronze Medals Ahmed Farahat Chef de Partie LSG Sky Chefs Catering Egypt S.A.E. Plated Starters Asmaa Abdel Kader Graduate Culinary Training Centers Egypt Decorative Showpiece Fathy Mohamed 1st Commis Ramses Hilton Hotel Plated Desserts Mohamed Abdel Salam Chef LSG Sky Chefs Catering Egypt S.A.E. Plated Starters Mohamed Hassanein Junior Sous Chef JW Marriott Hotel Mirage City Plated Main Course Mohamed Tolba Sous Chef Le Meridien Cairo Airport Hotel Plated Main Course Norhan Saeed Attia Cake Decorator El Gamal Pastry Shop Wedding Cake Taha Saber Chef de Partie JW Marriott Hotel Mirage City Plated Main Course Space Yasmin Reda 3rd Commis Ramses Hilton Plated Desserts Yasser Ahmed Otify Chef de Partie Khamira Pastry Shop Wedding Cake Sedhom Hamed Executive Pastry Chef Le Meridien Cairo Airport Hotel Petit Fours with Showpiece

Hany Adel Ali Junior Sous Chef Fairmont Nile City Hotel Plated Desserts

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C O M P E T I T I O N Thank You Judges Garth Shnier Executive Chef Tsogo Sun's Sandton

Thank You Sponsors Al Ahram Beverages Company American Express Travel Concorde El Salam Hotel Cairo

Heinz Brunner Culinary Team Manager South African National Culinary Team

Dana Chicken / EgySwiss - Egyptian Swiss Company for Food Industries Dayem for Food Industries

Hossam Soliman Production Manager, La Poire President, Egyptian Chefs Association

Egypt Bakery Stores Egyptian Engineering Office Fayez Guindi El Ansary Trading & Contracting

Jeff Schueremans Custom Culinary South Africa Director Retro Foods

Karlheinz Haase Key Account Manager Lekkerland Food Solutions Germany

El Doha for Food Stuff Co. El Nour for Fruits & Vegetables Supplies Fine Helcometals InterContinental Cairo Citystars

Maged Mohsen Executive Pastry Chef Sofitel Cairo El Gezirah Hotel

integral Group Johnson Diversey Juhayna

Markus Iten General Manager, Food Tracks Founder & Honorary President Egyptian Chefs Association

Remo Berdux Director of Kitchens InterContinental Hotel Group Cairo Citystars

La Trattoria Masria Meat & Livestock Australia Medstar Nespresso OEM Pizza Ovens SeaStar / EgySwiss - Egyptian Swiss

Tarek Ibrahim Business Development Manager Middle East & North Africa Meat & Livestock Australia

Company for Food Industries The Bake Shop (TBS) Unilever Food Solutions

Thomas Gugler Executive Master Chef, Director F& B Al Mashfa Hospital, Saudi Arabia Continental Director, WACS Africa & Middle East

Vincenzo Guglielmi Executive Chef Concorde El Salam Hotel Cairo

United Oil Wadi Food

Thank You Host Egyptian Group for Marketing

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‫بروفايل‬

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‫الفصل األول ‪٢٠١٦‬‬