Chef Corner Issue 67 by Egyptian Chefs Association

Wishing You ºµd ≈æªàf a Good 2012 ó«©°S ójóL ΩÉY

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{Contents}

Contents 10

Chef’s Corner Issue 66

November - December 2011

editorial

markus J. Iten Ahmed el nahas

7 9

Competition

Live Cooking Competitions at hace’11 hace’11 Competition Winners (Arabic section)

Training

opening Culinary Training Centers egypt Pastry & bakery books Quiz The Art & Craft of sugarwork (Arabic section)

Interview & Profile

Tarek mouriess on the Art of Listening & success marco Pierre White…The Godfather of modern Cooking

features

Traditions of the Christmas Table

13 26 29 38 14 25 16

recipes

more Than Just a roast… Chocolate Christmas Log bavarois Christmas Log

meeting Point

10 33

18 22 23 30 33 40 41

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C h e f ' s Co r n e r

Chef’s Corner news Welcome eCA members red sea Chefs Chapter opening (Arabic section) Calendar (Arabic section)

Editorial

Publication of the Egyptian Chefs Association Registration number: 4476 Head Office: 20 Salem Salem Street, Agouza, Giza Telephone / Fax 02 376 22 116 / 7 / 8 Red Sea Chefs Chapter: 065 345 3396 E-mail: egyptchefs@egyptchefs.com Website: www.egyptchefs.com

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

It is the end of the year, and I so much wish to end the year on a positive note. For the first time, I am actually short of words for you all out there in your kitchens, or at home waiting for another opportunity to make a living. Like I said, I should be more positive, but it is rather hard to think clearly and to feel comfortable and secure in this great country at the present moment. Life with all its demands and responsibilities has become a harsh reality for many of us. Events happen all at once, and seem very similar to those of January 2011. However, I also feel that we need to get on with it. I mean our lives and work, family and friends. We may not be necessary out there fighting or arguing but even so, we are badly distracted with all the information we receive daily through the media, friends and colleagues. The big question is what will happen when I am not reading or watching the news or listening to my friends. Nothing much I assume. Life would go on. Possibly less distorted, and so more focused on the job, family and all things that really matter. Now what is it that really does matter? This is a question that we each need to answer for ourselves. I feel it is rather simple. We need to make a living somehow and want our families to be safe and our kids to have a good education, so that they in turn have a chance to work, earn an income and raise their own families. At times, the political turmoil taking place between different interest groups and political parties seems more of a power struggle than a platform for improving the basic needs such as safety, jobs and education. This makes me want to share a saying I recently read from a source unknown: â&#x20AC;&#x153;In any contest between power and patience, bet on patienceâ&#x20AC;?. Maybe we all should be a bit more patient. Yes, it matters what happens in this country and abroad. It matters that I and all of you do a good job. It matters that your children have a good education. It matters that for every decision I take I have to be fully responsible. You can notice that I am preaching again. I am concerned, but I can only influence what is in my own hands and my own direct surroundings at home or at work, the rest will go on without me. When we concentrate on our direct surroundings, family and work, we often feel more uplifted as well. Like me, when I see the eagerness of the students at the Culinary Training Centers to learn and soak up all the information they receive, I am happy, and for sure more upbeat than after spending my time reading a newspaper or watching the news. I am down but never out. I made a promise to myself and the chefs that I will invest my time and efforts for a better future for the chefs of Egypt, and I will continue to do so.

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Red Sea Chefs Chapter Dina Kamel Fahmy Neveen Gamil Rachid

Dear Colleagues and Friends of the Culinary Profession,

Keep in shape, and never loose sight of your short, medium and long term goals which are out there for you to achieve. Wishing you and wishing Egypt all the best for 2012.

Markus J. Iten President, Egyptian Chefs Association

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Editorial

The two Culinary Training Centers, in 6th of October and Luxor, are now up and running with approximately 280 students enrolled in total since their opening last May. The first fulltime students will conduct their final exams this coming January, after which new classes, with new students, will start on their path to obtaining a chef’s education and certification.

Executive Committee Honorary President

The Chef’s Association has also been active this year in providing humanitarian aid and community development. With the joint efforts of its members and sponsors, and under the umbrella of the World Chefs Without Borders initiative of the WACS, the Association stretched out its helping hand last March to the refugees from Libya who were stranded at the Salloum border by providing food, water and juice. Further, on their own account, a 6-ECA-member delegation traveled to South Africa to participate in the World Chefs Tour Against Hunger, which raised 8 million South African rand to feed the less privileged in South Africa. With the funds raised and through sustainable aid programs, the South African Chefs Association will be able to feed more than 500 needy children for the coming five years.

Hussein Badran Chairman Ahmed El Nahas President Markus J. Iten Treasurer Hossam El Din Mohamed

The Association also offered scholarships and launched a payment in installment schemes for young Egyptians who wish to study in the International Chef’s Apprenticeship Program at the Culinary Training Centers, but lack the financial means to do so. This scheme enables the unemployed to learn a specialized skill and find employment in the industry. Although many hotels suffer from lower occupation rates, the Association still receives many requests from companies who wish to employ chefs! The number of new restaurants and clubs opening seems to be on the rapid increase. This is a good indication that the local markets within the hospitality industry are developing. In times when political turmoil affects the tourism sector, it is especially important for the country to develop its local markets.

Training & Competitions Hossam El Din Mohamed Markus J. Iten Tarek Ibrahim Restaurant Relations Yuphadee Sawamiwast Public Relations Juniors

Last but not least, in order to serve its members in the Red Sea region, the Association opened in Hurghada the Red Sea Chefs Chapter. This is the ECA’s first chapter office in Egypt, and if proven successful, the Association will establish others in the country’s main regions such as the North coast, Sinai and Upper Egypt.

Mohamed El Saadawy Representative North Coast Mohamed El Saadany Assistant Representative North Coast Chairman “Red Sea Chefs” Representative Red Sea Coast Samir Abdel Azim

Looking back at a year full of events, developments, and a strong growth in members, I would like to conclude by thanking the ECA team for a job well done. With their efforts, sailing through all the challenges inherent to the rapid changes the country is going through, the Association still achieved a good growth rate. Further, I would like to thank all our loyal members, sponsors and friends for their continuous support.

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Essam Sayed Mohamed

This year, with all its ups and downs, is fast nearing its closure and, of course, we all hope that next year will bring more stability in the country. Although it was not an easy year, the Egyptian Chefs Association can look back to many achievements that took place during 2011. The annual big events such as the National Salon Culinaire and Hace exhibition all took place and even saw more chefs participating than in previous years. The Salon Culinaire not only had more participants, but also witnessed a better level in culinary exhibits, and the annual event was concluded with a successful gala dinner attended by many industry professionals.

E-mail: egyptchefs@egyptchefs.com

Mohamed El Bedwhi

Dear Hospitality Wizards,

Wishing you all the best for 2012!

Representative Upper Egypt Ibrahim Rashed Ahmed El Nahas Chairman, Egyptian Chefs Association

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Competition

New at the ECA competition kitchens this year was the Heinz CTCE Student Competition, providing a chance to shine to the chefs-in-training at the culinary centers. The students demonstrated their cutting skills by making brunoise and julienne cuts, among others. They also had to prepare a tomato concassée to be used in their final dish to be presented, a chicken émincée with tomato sauce. The student teams showed great enthusiasm and knowledge while participating in the culinary quiz as part of the competition. The chatter of the classroom mates in the spectator area provided the zest for life during the competition. By far the biggest challenge, not for the faint-hearted, was the MLA True Chef’s Challenge, which amounted to three consecutive rounds of Mystery Basket events. In this long and difficult competition, the chefs had to use creatively every ingredient in their baskets to come up with fabulous appetizers and main dishes under the scrutinizing eyes of the jury. The marathon cook-off was a worthwhile exercise, especially for the winner Omar Ahmed Abdel Moneim, Junior Sous Chef of the InterContinental Cairo Citystars, who left the hot competition kitchen at the end of the day with 4,000 US dollars prize money in his pocket. The El Nour Vegetarian Dish attracted 12 participants, attesting to the increasing popularity of vegetarian food. Overall the chefs did well, inventing new combination of ingredients in innovative ways. One point that all the chefs struggled with though, was determining a clear substitute for the focal point of the plate, once the protein component was substituted from non-animal sources. Too many participants had what seemed to be several unrelated items served on the same plate. More practice will hopefully teach the chefs how to create well balanced vegetarian dishes at future events. This year’s lively Hana Food Pasta Dish saw contestants having to make their own fresh pasta, adding extra excitement to the competition, which was popular as ever. Juhayna’s Chef’s Grand Prix Team competition, however, showed less skilled chefs this year compared to last year, when the judges were very impressed with the team performances. The Unilever Junior Chef of the Year was well attended, with the overall level better this year than the Unilever Senior Chef of the Year. The winner of the Unilever Senior Chef of the Year competition, Mohamed Mahmoud Mohamed, Junior Sous Chef at Tempo Restaurant at The Allegria Golf Club, will represent Egypt at the Unilever Chef of the Year regional finals, which will be held in South Africa in 2012.

The Swiss Choice Canapé competition was also a bit of a setback in skills shown. Many participants did not read the rules and

The Wadi Food Female Chef of the Year was a great success with 20 female chefs showing their cooking skills in creating appetizers and main courses. This competition showed many new faces due to the high number of students of the CTCE who participated and were also among the proud winners of the competition. Further, the Rofi Chicken Dish competition showed a high skill level among the chefs in de-boning and cooking chicken dishes. While hot dishes came out of the Watania Asian cuisine competition, it was the Japanese dish of Mohamed Mahmoud El Banna, Senior Sushi Chef of the Sofitel El Gezirah, that scored the only gold medal of this year’s Hace events. One unfortunate outcome was last minute cancellation of chefs participating in more than one contest, because they did not pace their efforts, which led to excessive tiredness. This, in spite of the fact that up to 30 chefs were on waiting lists for some competitions. Therefore ECA will implement a new rule starting in 2012 that requires chefs to participate in only one competition per Hace event. This will give all chefs an equal chance to participate and hopefully also uplift the overall level of the competitors, who can then prepare themselves by practicing for one competition only rather than two or three.

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At the Makro Mystery Basket, one of the main challenges was that the baskets contained a whole fish to be filleted. Another challenge was that the baskets didn’t contain any onions or garlic. A real surprise for the chefs, who have a tendency to create flavor by the use of garlic and onions only. However, different cress varieties, provided by El Nour, allowed for enough space to create a depth of flavors. One of the setbacks was that most chefs didn’t taste the cress varieties before using them. Another setback was that they deglazed the pan by using vinegar rather than lemon and water. This turned most plates into one taste, “vinegar”, causing some sour faces in the judging panel, and the overall loss of medal awards for this contest.

regulations of the competition and did not adhere to the rule which asked to use a minimum of two Swiss Choice products per canapé. Due to the fact that the canapé competition has been staged for many years now the ECA, in cooperation with the sponsor EgySwiss, has decided to launch a new competition concept next year.

A big THANK YOU goes out to all who contributed to the success of this year’s event, including the Egyptian Group for Marketing in hosting the Egyptian Chefs Association, and all participants, judges, sponsors and local hotels that generously gave of their time and resources.

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PhotograPhy: Salah IbrahIm

Competition

HACE’11… a Tradition Continues This year’s Hace event saw more participation than ever before with 170 chefs taking part in 12 live cooking competitions! They were competing for recognition from colleagues, medals

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and over 70,000 LE in prize money. he highly anticipated annual hotel trade fair HACE, organized by the Egyptian Group for Marketing, was held under the auspices of the Minister of Tourism, Mounir Fakhri Abdel Nour and the Minister of Trade and Industry, Mahmoud Issa. Even though the country is still suffering from lower tourist numbers due to the revolution, all the exhibition halls at HACE were filled with companies showing their high quality products and services for the hotel and catering industry.

An expert panel of judges, both local and international, were at hand to lend their knowledge and provide feedback to the participants at the ECA live cooking competitions. They came from near and far to participate at the yearly fair, and were hard at work for the four days giving their best evaluation of every plate that was presented. Also present were the Culinary Trainers of the Culinary Training Centers Egypt (CTCE) to assist with the chefs’ events and help with the smooth running of the competitions. They answered a great number of queries about the International Chef’s Apprenticeship Program and contributed to promoting the CTCE at Hace’11.

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Cul i nary Training Ce n ters

PhotograPhy: Salah IbrahIm

Opening Culinary Training Centers Egypt

nder the auspices of H.E. Mounir Fakhry Abdel Nour, Minister of Tourism, the first-ever Culinary Training Center in Egypt opened its door on the 30th of October, 2011. The opening ceremony was attended by Hisham Za’zou, Senior Advisor to the Minister of Tourism; Elhamy Elzayat, President of the Egyptian Tourism Federation; Hussein Badran, Senior Consultant Training of the Egyptian Tourism Federation; Mohamed Barakat, Chairman of Akhbar Al Youm; among many other officials and hospitality industry professionals.

The Egyptian Chefs Association, established in 1997, and already renowned for its quality chef’s training program, provided

To complete the program, students at the Culinary Training Centers Egypt can enroll into the International Chef’s Apprenticeship Program either on a full-time basis for six months, or on a part-time basis for one year. Due to the subsidy of the Ministry of Tourism and support from the private sector through Corporate Social Responsibility funds, the students pay a tuition fee as low as LE 1,500 and up to a maximum of LE 7,500, depending on their demographic background and employment status. The fast growing hospitality industry is a labor intensive sector, which provides jobs to serve the many young Egyptians seeking employment. The Culinary Training Centers Egypt will offer future job seekers the high quality training they need to get employed and provide them with good career prospects in the sector. UN figures place at 62% the proportion of the population under 29, with almost 40% between the ages of 10 to 29. Job creation and education for direct employment are therefore on top of the priority list for the country’s well-being and development.

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The state-of-the-art equipped training center for chefs and aspiring young Egyptians who wish to become chefs is located at Akhbar Al Youm Academy in 6th of October city. Within the same training project, a second similarly-equipped training center is located at the Faculty of Tourism & Hotels Luxor, South Valley University. Both centers in total have the capacity to train approximate 480 students annually in the skills of professional cooking to become certified chefs in accordance with international global standards. The Culinary Training Centers Egypt are financially funded by the Ministry of Tourism, and managed by the Egyptian Tourism Federation, with the technical assistance of the Egyptian Chefs Association and know-how of European senior specialists provided by the EU-funded project TVET.

the bilingual (English and Arabic) training materials for the International Chefs Apprenticeship program. As independent third body, the Association is also responsible for the examination and evaluation of the students to ensure international standards are met. The culinary instructors of the centers have been in training for one year with Chef Markus Iten, President of the Egyptian Chefs Association, and employed by the Egyptian Tourism Federation as Head of the Culinary Department of the Culinary Training Centers Egypt, to be qualified and well-equipped to train the future generation of chefs in Egypt.

The Culinary Training Centers Egypt answer to the country’s priorities in bringing employment and career opportunities to young Egyptians and in improving the standards and services offered to tourists visiting the country. For more information on the Culinary Training Centers Egypt (CTCE) or enrollment call the CTCE directly on 02-39124938 / 923 or the Egyptian Chefs Association on 02-3762-2116 / 7 / 8 or visit www.egyptchefs.com

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Interview

Also working with chefs of different nationalities, my entire career I have done so, and I owe a great deal of what I have learned to them. You take the best from each one, either managing people or cooking, or how he runs his operation, how he handles the daily challenges and still manages to be creative and answer to the guests’ demands. Some chefs like to stay in their shell, I’m not that type, I like to talk to the guests and listen to their feedback. You learn so much from guests if you are willing to listen. You cannot be a hero, you must listen to improve. What would you say is one of the most important skills for a chef? Listening is very important. The less you talk, the less you make mistakes. Concentrate on action and listening. Focus on practicing your skills and your development. Make your expertise serve the community, or serve the world. You can do so by cooking, training others, being creative and showing how to do the basics correctly, the foundation of everything. How is it to manage an international kitchen crew? Wow!! This is when your experience really comes out, with the challenges of dealing with someone of another culture. They are always looking up to you to see what you can give them, different ethics. They have all worked in many different hotels, and you have to blend all of that with the policies of your present company, your own creativity and what you will teach them, from leadership to making cheese (with heart). As a chef, being an emotional and artistic person, you have to create a healthy balance between being the manager and keeping in mind that you were in your staff’s position one day. This is important for a chef to see that thin line between management and staff and your heart and mind. You have to be a human and a businessman. You also have to cope with many different aspects of the business in different countries, from policies to community demands and country regulations. And of course, when you work in a multicultural environment you get to earn their respect. To earn their respect, you must always look at how much you taught them. If you let them grow - you help their future! You also earn their respect by communicating with them. You have to show them, including yourself, that you are committed to the development and growth of each individual.

What is the biggest challenge for contemporary chefs? The economic situation and its effect on the chefs and their production. The prime cuts and other high end ingredients will go up in price and so you must ask yourself what else you can use. Like offals? Pulses? We must look at what is less costly. Can we find the lower cost ingredients and present them in a creative new way? Actually times like these ask more skill and creativity from the chefs. Hunger in places where there is less food, like in parts of Africa, is also forcing more and more chefs to consider how to control waste and better control their overall production. What do you believe are the culinary trends of today? Fusion cuisine is popular, but I call it the “confusion” cuisine. Please keep the food simple, use the basics and present the food in a creative way by keeping its identity. The new generation of chefs tends to mix so many flavors that in the end you don’t know what you’re eating anymore. It’s hard at times to even recognize the main ingredient or main focus of the dish. I believe you should respect the basic ingredient; don’t try to change that or to make it into something it’s not. It’s always important to bring the best out of the ingredients through cooking and presentation and not to overdose it with other ingredients. Furthermore, the world economy and environmental concerns demand that we should develop and use more local foods, direct from local farms. But one problem is that farmers tend to use too many chemicals. In the old days local produce had more nutrition and flavor, so this needs to be brought back again - the bio-food. One of the most important challenges should be to encourage the development of bio-food, to make it easily available to everyone and used as the norm, not as the exception or the expensive luxury food. Any advice for chefs who want to continue to develop? Read and educate yourself, practice and humble yourself. Drop the words “I know” and listen before you say it. Always bear in mind that there is no difference from chef to chef, except in the attitude: does he/she want to learn or is he/she happy to remain where he/she is? Do they want to do the right thing? And for the executive chefs, always keep a healthy balance between the stove, your PC and management meetings!

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What can you tell us about working in UAE, one of the most popular food hubs in the world and a place known for trendsetters? The UAE is in the middle, between Asia and the Middle East; it is uniquely cosmopolitan. Economically speaking, there are many resources in terms of hotel chains, restaurants, celebrity chefs, etc., so you have all the resources to empower you to do a great job. You get everything all year round; whatever you have in Europe you have in the Emirates. It’s all brought to you, including Michelin star chefs. In spite of that it’s a small community, and the Emirates Culinary Guild does a great job of making the new trends known to all.

You see, every day there is a new idea, a new concept or trend. People in the UAE are always on the move. This means you must always be on your toes, creative and up-market; always on the leading edge of all the trends and innovation. Not only does it keep you proactive, but it keeps you growing as a person, and as a chef as well.

tarek.mouriess@rotana.com

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Interview

Listen & You Succeed How important was hospitality education to your career? Being a chef is a craft. If you don’t polish your skills and expand your knowledge of all what’s new, you will fall behind. It’s good to be educated, but you must also continue to educate yourself throughout your career. You must be a self-learner. Nowadays there are so many ways and tools to learn more. As for formal education, I do believe it’s very important to take the most out of it. During my education in 1990, I learned all about nutrition, basic cooking and kitchen management, costing, the history of cooking, French cuisine, and more. Even subjects like ancient Egyptian history and the traditions of Pharaonic families. All of this and more served to round our knowledge. A chef should be educated in everything, not only cooking. Just like a mother: when she learns as much as she can, she will help to impart to her children things such as ethics. Think of all that your mother taught you, not just facts and figures, but also ethics, history of civilizations, cultures and languages. Much the same way a chef should be a cosmopolitan person, a people-person.

Samira Mahmoud spoke to ECA PhotograPhy: Salah IbrahIm

senior chef member, Tarek Mouriess, Executive Chef at Fujairah Rotana Resort & Spa in Fujairah, United Arab Emirates (UAE), during his

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recent visit to Egypt to learn more about the secrets to his success and the challenges that chefs face today. 14

How did you get to your current position? I knew I wanted to work in hotels, and in the kitchen in particular, since I was a child. In 1981, I graduated from Helwan university of Hospitality and then went to work in service at the Oberoi for a year, I call it the foundation year. I learned so much, including front of the house and the meaning of “to-wait-on”, in the true sense of that expression. Next was the Novapark, a Swiss company that ran the Villa of Yousef Wahbi. It is a first-class hotel, and it was here that my career took off. I then worked as chef and teacher. I taught at the César Ritz School in Switzerland, everything from pastry to basic kitchen skills. Following Switzerland in 1989, I worked for 20 years with Hilton. I then moved to where I currently work at the Fujairah Rotana Resort and Spa. What was a turning point in your career? I learned from everybody. Working in Switzerland gave me the technical skills and the foundations for being a good chef. My work for Hilton gave me a chance to shine and show my capabilities. As for working with Rotana, which is a leading company in food and beverage in the Middle East, all my past experiences have come together and become relevant and beneficial. The people at Rotana are trendsetters, always being creative and coming up with new concepts.

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Feature

The Christmas feast finds its roots from before the Middle Ages, but it is during the Victorian period that the Christmas dinner as we know it began to take shape. The traditional minced pie was originally mainly meat preserved with sugar and spices. Fruits were often used as a less expensive preservative and flavoring agent than sugar. Plum pudding was at first a soup made by boiling beef and mutton with dried plums (prunes), wines and spices. The prunes and meats were later removed, raisins added and the pudding was thickened with eggs and breadcrumbs to make it more like a steamed or broiled cake. In fact, “plum pudding” today is not a pudding and contains no plums! The most notable part of Christmas dinner is without a doubt the roasted turkey and its side dishes. Most Western European countries opt for turkey, with a few offering roasted goose instead (Germany and Austria). To accentuate the flavor of that succulent turkey or goose, savory stuffing is a must-have side dish which usually features chestnuts, apples, sausage or cranberries. Parsnips are the veggie of traditional choice, often served with Swede (known elsewhere as rutabagas or Swedish turnips). Potatoes also usually make a holiday dinner table appearance, roasted, mashed or in a stew, with carrots occasionally finding their way onto the table as well. The roasted meat is always accompanied with a few sauces such as cranberry or bread sauce. The former is a tart and sweet fruit treat which should only ever be made with chunks of delicious fruit, and the latter is one of Britain’s oldest recipes. Originating in medieval times, bread sauce is made from bread crumbs, cream, milk, onions, butter, and a bay leaf. At the end of the festive dinner, Christmas pudding is served. This dense brown dessert is packed with raisins, cherries and other dried fruits and nuts. The dried fruits are soaked in whiskey or brandy to re-hydrate them, making them little bits of alcohol-filled goodness. Christmas pudding is often made on Stir Up Sunday at the beginning of the Advent Season. Cooks stir the pudding batter from East to West in honor of the Three Wise Men. It’s steamed the first time, before being wrapped up tightly and aged until Christmas day. Before Christmas dinner, this rich and heavy pudding is taken out and then re-steamed for a few more hours. Before gracing the table, the pudding is doused with brandy, the lights dimmed, and set alight to make a dramatic entrance. The flaming brandy is believed to ward off evil spirits for the coming year. Christmas pudding is accompanied by a custard sauce, hard sauce, brandy butter, white cornstarch sauce, or sometimes ice cream.

While Central and Western European countries do enjoy lavish meat dinners, the majority of Eastern European countries celebrate Christmas eating twelve meatless dishes, representing the twelve months of the year. Some countries, such as Check Republic and Hungary, do offer fish soups or appetizers, while others like Poland, Ukraine and Bulgaria are strictly vegetarian. They all however have some interesting special traditions observed in honor of the festive

Orthodox Christians throughout the world celebrate Christmas on the 7th of January. Members of the Coptic Orthodox Church fast for 43 days leading up to the holiday. This means that in all meals throughout the day no animal products are allowed up until Christmas Eve. After the church service on Christmas Eve, families go home to break their fast and children receive new clothes and gifts. On Christmas morning people visit friends and neighbors. Children are given “Edeya”, a feast gift consisting of a small sum of money to buy sweets, toys and ice cream. Since the Holy Family fled to Egypt, the church is decorated with candles and lamps on Christmas to remind us of the times when Joseph lit candles to keep the cold away from Mary during the Nativity. As in the West, many homes are decorated with Christmas Trees and lights. Qurban, a “Holy Bread’ eaten also throughout the year, is distributed after the service in church. The bread is round with a cross in the middle that is surrounded by twelve dots – representing the twelve disciples of Jesus. Copts also make special sweet biscuits for the Nativity. In fact, it’s the same “kahk” that Muslims make for Eid Al-fitr. Whether Egyptians are Muslims or Christians, they both celebrate with the same kahk biscuits! Christmas traditions are influenced by national and regional culture throughout the world, making it a special celebration for everyone.

Why January 7th? The difference in dates of the Christmas celebration occurs due to the introduction of the Gregorian calendar in 1582. Up until the 16th Century, December 25th coincided with the 29th day of the Koiak month in the Coptic Calendar; but with the introduction of the Gregorian calendar, December shifted 10 days earlier. Also, the Gregorian calendar drops three leap days every 400 years, which means by 2100, the Coptic Christmas will be on January 8th.

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Other countries in Western Europe offer roast suckling pig and fresh ham (Scandinavia); dried cod or carp (Baltic Republics); pâté of foie gras and oysters (France) or gingerbread cookies (Germany), and the famous Christmas specialty cake “Pannetone” (Italy). Across the oceans, in New Zealand, Australia, US and Canada, Christmas dinners are very much influenced by Western European traditions, with abundantly rich meat dishes being a must during the Christmas feast.

occasion. Czechs will often place a bowl of garlic under the dinner table of Christmas Eve to guard against evil spirits. In Croatia, a unique tradition is the planting of wheat grain in a small dish on St. Lucy’s day – December 13. By Christmas Eve, the fresh shoots are about eight inches tall, a candle is placed in the center and this serves as the table decoration. Crossing over from the Adriatic to the Black Sea, in Bulgaria during Christmas Eve dinner each member of the family cracks a walnut to predict their fate for the next year according to whether the walnut is a good one or not. Another Bulgarian Christmas Eve dinner tradition involves hiding a coin in the loaf of Christmas bread. The person who finds the coin can expect good luck in the year to follow.

Koiak, the fourth month of the Coptic Calendar also coincides with the Ancient Egyptian season of Akhet, where the Nile floods covered the land of Egypt. The name of the month comes from Ka Ha Ka, which means Good of Good, a name of the Ancient Egyptian sacred Bull Apis. The month may have given its name to the famous “kahk” biscuits as well.

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Feature

Christmas Christmas is one of the most important family holidays in many countries around the world, with each culture contributing C h e f ' s Co r n e r

its own festive traditions to make the celebration special. Violeta D. Salama gives us an insight on the various traditions across the globe. 16

Traditions

hristmas is a joyful family occasion that fills homes throughout the world with mouthwatering aromas from cooking sumptuous dishes to baking delicious holiday goodies. Though the origins of Christmas being celebrated on the 25th of December date as far back as pre-Christian Rome, Christmas as it is known today in the West was not celebrated until the beginning of the 19th century. The change is often attributed to the English Queen Victoria and her marriage with the German born Prince Albert. The Prince introduced the practice of decorating a Christmas tree, for instance, and soon every home in Britain had a tree bedecked with candles, sweets, fruits, homemade decorations and small gifts. Apples were a tempting ornament of the first Christmas trees in Germany, later augmented with cookies, nuts and other fruits. A century later, Americans added strings of popcorn, Frenchmen added bonbons, (chocolate covered almonds, wrapped in colorful paper), while Bulgarians contributed with Nativity scenes baked out of bread and placed at the bottom of the tree.

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Recipes

Pis t a c hio a nd Chive G o at Chees e o n Puf f Pa s t r y Wa f e r s Ingredients Puff Pastry Wafers:

1 Sheet frozen puff pastry dough 1 Egg, beaten All purpose flour for dusting

Pistachio and Chive Goat Cheese Topping: 1 ¼ tsp 150g 3 tbsp 1/3 cup

Garlic clove Salt Goat cheese, at room temperature Unsalted butter, at room temperature Pistachio nuts, shelled and finely chopped 3 tbsp Fresh chives, finely chopped 35 Shelled whole pistachio nuts for garnish Freshly ground pepper

White Chocolate Dipped Pretzel Logs

To make the puff pastry wafers:

Turn pretzel rods into brightly coated Christmas delights by first dipping them in white chocolate and then picking your favorite holiday sprinkles to decorate. Long clear cellophane bags work best for wrapping the logs. Working with one pretzel at a time, dip the top half in the melted chocolate and allow the excess chocolate to drip back into the pan. Place the dipped pretzels in a baking sheet lined with parchment paper. Allow the chocolate to cool and set slightly, about 5 minutes. Sprinkle the chocolate-covered half of each pretzel with the sprinkles, turning to coat all sides. Refrigerate until the chocolate is hardened, about 20 minutes. The pretzels will release from the paper once dry.

Unfold the pastry sheet and place it on a lightly floured cutting board. Using a rolling pin, roll out the pastry just enough to remove the fold marks. Cut out about 35 rounds by using a 4 cm diameter cookie cutter. Place the rounds on the parchment-lined baking sheet. Brush the tops of the rounds with the beaten egg, being careful the egg doesn’t run down the sides. Cover with the second sheet of parchment, and place the second (empty) baking sheet on top, so the baking sheets nest together. This will keep the pastry even and prevent it from rising too much, creating crisp wafers. Bake until crisp and light golden brown, about 15 minutes. Remove the top baking sheet and piece of parchment and let the wafers cool on the pan on a wire rack.

120g 12 ½ cup

november - DeCember 2011

C h e f ' s Co r n e r

White chocolate, melted Pretzel rods Sprinkles, mixed

Thaw the puff pastry sheet at room temperature. Position a rack in the center of the oven, and preheat the oven to 219ºC. Prepare 2 identical sized rimmed baking sheets. Line 1 pan with parchment paper, and have ready a second sheet of parchment paper the same size.

Recipes

More Than a Roast

Tips for the Perfect Roast

C h e f ' s Co r n e r

Your secret to a moist and flavorful turkey is brining the bird before roasting and basting and turning the bird during roasting. The skin will be crisp and golden, the meat will be succulent, even the breast meat, and the flavor will be delicious because you took care every step of the way. Brining requires nothing more than boiling water with salt, sugar and spices; cooling the mixture; and then soaking the bird in the brine for 12 to 24 hours. A good brine mixture for turkey contains salt, sugar, sage, thyme, bay leaves, cloves, allspice and juniper berries.

Basting the turkey with the pan juices or butter during roasting should be done every 30 to 45 minutes. Start roasting at a high temperature of 288ºC and after 30 minutes, baste the bird and continue roasting at a lower temperature of 175ºC. Roasting time will vary depending on the size of the bird. Typically a brined 6 to 7 kilo turkey will take about 2 to 2½ hours, while a 10 to 12 kilo turkey will take about 3½ hours. The turkey is done when an instant read thermometer inserted in the thickest part of the thigh, not touching the bone, registers 74ºC. When the internal temperature of the turkey reaches 52ºC, the turkey is about 1 hour away from being done. Allowing the turkey to rest after roasting for approximately 25 to 45 minutes before carving sets and seals in the juices.

november - DeCember 2011

Recipes

To make the goat cheese topping:

Mince the garlic finely and combine with the salt. Add the goat cheese and butter and mix until smooth. Scatter the finely chopped nuts and chives over the top, add a few grinds of pepper and combine. Taste and adjust seasoning. The better the goat cheese, the better the spread. Look for artisanal and farmstead goat cheeses.

To assemble:

Spoon the goat cheese topping into a pastry bag and pipe a rosette onto the center of each wafer. Top each rosette with a pistachio. Serve at room temperature.

Preparation in Advance and Storage:

The wafers can be made up to one day in advance and stored in an airtight container at room temperature. The goat cheese spread can be made up to 2 days in advance, covered, and stored in refrigerator. Remove from the refrigerator 1 hour before piping or spreading on the wafers.

Wi ld r i ce w i th r o a ste d Ch e stnut s and Cranbe rri e s The chestnuts, dried cranberries and apricots bring a seasonal sweetness to this savory side dish, while the wild rice gives it a unique nutty, almost smoky flavor. Long considered the “caviar of grains” wild rice, despite the name, is not a true rice. The grains are long, slender and black, coming from a reedlike aquatic plant that was found only in the wild, however, nowadays wild rice is also cultivated. 550 g Fresh chestnuts 500 g Wild rice 2 cups Chicken stock 2 cups Water ½ tsp Salt ½ cup Sweetened dried cranberries ¾ cup Dried apricots, quartered 5 tbsp Unsalted butter 2 Large ribs of celery, trimmed and finely chopped 2 Large carrots, peeled and finely chopped 1 Yellow onion, finely chopped 1 tbsp Fresh thyme leaves 2 tbsp Fresh sage, minced ½ cup Fresh flat leaf parsley, minced Freshly ground pepper

Use the remaining 1 tablespoon butter to grease an oven-totable casserole. Spoon the rice into the casserole and cover with aluminum foil. Twenty minutes before serving, bake the rice until heated through, then serve directly from the casserole.

Preparation in Advance and Storage:

The wild rice mixture can be made up to one day in advance, cooled, covered, and refrigerated. Remove from the refrigerator 1 hour before baking in casserole, and increase the baking time from 20 minutes to 40 minutes to ensure it is heated through.

Note:

C h e f ' s Co r n e r

Position a rack in the center of the oven and preheat to 205ºC. Score the flat side of each chestnut with a big X, cutting through the outer shell and inner brown skin. Place the chestnuts on a rimmed baking sheet and roast until tender, about 20 minutes. While the chestnuts are still quite warm, peel them, removing both the outer shell and the inner brown skin. Cut the roasted chestnuts in half and set aside. Lower the oven temperature to 175ºC. In a medium saucepan, combine the rice, chicken stock, water and ¼ teaspoon salt. Bring to a boil over medium-

high heat. Reduce the heat to a simmer, cover partially and cook, stirring occasionally, until the rice is tender, about 40 minutes. (Not all the liquid will be absorbed.) In a small bowl, combine the cranberries and apricots, add hot water to cover, and allow to rehydrate for 20 minutes. Drain and reserve. In a sauté pan, melt 4 tablespoons of butter. Add the celery, carrots and onions, and sauté until soft and lightly browned, about 5 minutes. Add the thyme, sage and parsley, and sauté for 1 minute longer. Remove from heat. When the rice is tender, drain it in a sieve and add it to the sautéed vegetables. Add the reserved chestnuts, cranberries and apricots and stir to combine. Add the remaining ¼ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning.

You can purchase prepared chestnuts peeled and vacuumpacked or in the can (drain them off before use). Prepared chestnuts are usually boiled rather than roasted, resulting in some flavor loss. To improve their flavor before using, place them on a rimmed baking sheet and roast them in the center of a 175ºC oven for 12 to 14 minutes. Source: The Christmas Table by Diane Morgan

november - DeCember 2011

Recipes

Ingredients 200g 165g 12g 250g

Dry butter (Elle&Vire) Eggs Baking powder Chocolate drops (Callebaut)

200g 210g 250g 212g

Sugar Flour Toasted hazelnut, crushed Banana, fresh

Preparation

Whip up butter and sugar until light and fluffy, then add the eggs and the rest of the ingredients and mix on speed 3 once more. Place a silicon paper into a frame (24 cm x 40 cm) and fill in the mixture. Bake for 25 minutes at 180 ºC, then cool down and cut into 6 cm wide strips.

st ar Anise G a n a c h e Ingredients 200g 5g 350g

Cream 35,1% (Elle&Vire) Star anise Chocolate (Cacao Barry)

40g 50g

Sugar Dry butter (Elle&Vire)

Bavarois Christmas Log

b a nana sp o n g e

Preparation

Boil the liquid cream with the sugar. Add the star anise and allow infusion for a few minutes. Strain and slowly pour over the melted chocolate. Cool to 35-40Cْ then add the dry butter.

Cinna mo n b ava ro i s Ingredients

Cream 35,1% (Elle&Vire) Cinnamon sticks Egg yolks Cream 35,1% (Elle&Vire)

250g 100g 12g

Whole milk Caster sugar Gelatin

C h e f ' s Co r n e r

250g 25g 120g 400g

Preparation

Boil the 250 grams of cream and the milk. Add the cinnamon sticks and allow to rest for 5 minutes. Strain over the egg yolks, previously whisked with the sugar. Cook at 84-86Cْ and then add the soaked gelatin. Cool to 30-35Cْ and then add the 400 grams cream whipped.

Finishing and Presentation

Take a half-cylindrical mould and fill up to 1/3 with the cinnamon bavarois and put one strip of banana sponge, then fill with some more bavarois. Cover with star anise ganache, then place the banana sponge on top and freeze. Finish with sprayed mixture of 70% white chocolate and 30% cacao butter. Decorate with Christmas chocolate decorations and macaroons.

Recipes by: Chef Mokhtar Abdel Aziz

november - DeCember 2011

C h o colate C h ristma s Log

Recipes

Alm o n d b i sc u i t Ingredients 300g 150g 150g 150g

Almond powder Sugar Flour Sugar

20pc 135g 360g

Egg yolks Butter Egg white

Preparation Beat the egg yolks with the almond powder and the sugar. Then beat the egg whites and the sugar and combine with the egg yolk mixture. Sift the flour and mix it with this batter. Add the melted butter. Spread out this batter on silicon sheets and bake for 8 minutes at 220Ů&#x2019;C.

Ch o co late m o u sse Ingredients 200g 250g

Chocolate mousse powder (Carma) Cream 35,1% (Elle&Vire)

200g

Cold water

Preparation Beat the chocolate mousse powder with the cold water on high speed for approximately 5 minutes. Fold in the whipped cream.

fe u i l le ti n e Cri spy Ingredients C h e f ' s Co r n e r

300g 225g

Milk chocolate (Callebaut) Feuilletine (Callebaut)

350g

Hazelnut paste (Callebaut)

Preparation Melt the milk chocolate and mix with the hazelnut paste, then add the feuilletine.

Finishing and Presentation Take a half-cylindrical mould and fill up to half with the chocolate mousse. Place one layer of crispy feuilletine and fill with some more mousse. Cover with almond biscuit and freeze. Finish with sprayed mixture of 50% dark chocolate and 50% cocoa butter. Decorate with Christmas chocolate decorations.

These pages are kindly sponsored by:

Telephone: 2794 1378 / 2796 1027

november - DeCember 2011

Profile

In January 1986, Marco Pierre White opened Harveys, his first restaurant, in London. He was awarded a Michelin star the following year, and received his second star in 1988. He became chef-patron of the restaurant Marco Pierre White at Forte’s Hyde Park Hotel in 1992, where he earned his third Michelin star in 1995. At 33, Marco Pierre White became the only British chef to win three Michelin stars and the youngest chef ever to have been awarded this prize. (This record is now held by the Italian Massimiliano Alajmo, who won three stars at the age of 28 in 2002.) During the 1990s, a number of Britain’s current top master chefs, including Gordon Ramsay and Heston Blumenthal, worked under Marco Pierre White. In fact, Marco does accept some of the responsibility for creating what he calls the “monster Ramsay” by exposing the future star of Hell’s Kitchen to daily rituals of humiliation, foul language, flying knives and almost unbearable pressure, as was the norm behind the scenes at Harveys. But Ramsay could take it. In fact, it wasn’t until his last day before going off to work for Albert Roux that the then youngster broke down.

Marco Pierre White…The Godfather of Modern Cooking

“I can’t remember what it was about, but I yelled at him and he lost it.” says Marco. “The next thing I knew he was sobbing in the corner, holding his head in his hands, with tears rolling down his cheeks. He was saying things like, ‘I don’t care what you do to me. Hit me. I don’t care.’ Then there was the issue of Ramsay turning up at Marco’s wedding to Mati with a camera crew — without permission from either the bride or groom. “In fact, the first we knew about it was when we switched on the television to watch one of his programs and saw footage of our big day on the screen. Now, that is disgusting behavior, isn’t it? Is that the correct way to treat a so-called friend? I don’t think so.” Marco said. “I will never speak to him again. I gave him his first break in the business and I believe strongly in being loyal to people who have helped you. Is that strange? I don’t believe it is. Several things happened that I found completely unacceptable.”

One day, a young chef at Harveys Restaurant, who complained of the heat in the kitchen, had the back of his chef’s jacket and trousers cut open by the sharp paring knife of Marco Pierre.

In 1996, Marco relocated to the Oak Room at Le Meridien Piccadilly hotel. Despite having earned universal recognition as one of Europe’s leading culinary masters, Marco Pierre White felt he was lacking fulfillment in his personal life, especially in regards to spending time with his children. After much reflection, and to the amazement of those in the restaurant business, he decided to return his three Michelin stars in 1999. He cooked his final meal for a paying customer in December of that same year at the Oak Room. Ebury Press released Marco Pierre White in Hell’s Kitchen the following August, and he replaced former protegé Gordon Ramsay as the head chef on the cooking competition series Hell’s Kitchen in September 2007.

Compiled by: Amal Bassaly

White also has a stake in The Yew Tree Inn, a 17th-century dining pub near Highclere in North Hampshire. This was the setting for much of “Marco’s Great British Feast,” screened on ITV in summer 2008. In April 2010 Marco Pierre White became the host of ITV1’s Marco’s Kitchen Burnout, in which 12 celebrities cook in a professional kitchen for diners all on their own in an effort to find Britain’s top amateur celebrity chef.

Marco Pierre White was born on December 11, 1961, in Leeds, England, to an Italian mother and an English father. He left high school without any qualifications to train as a chef, picking up experience in his native Yorkshire before moving south to London in 1978. There, at the age of 16, he started his classical training under Albert and Michel Roux, and later with Pierre Koffman, Nico Ladenis and Raymond Blanc. Of necessity, young Marco turned into a resourceful outdoorsman — fishing, foraging, hunting hare, catching pheasants and crayfish with his bare hands. “Great chefs respect nature,” White says, “and as a child I fell in love with nature, which, in turn, would enable me to fall in love with food.”

White has published several books, including an influential cookbook White Heat, Wild Food from Land and Sea, and an autobiography called White Slave . Published in August 2006, The Devil in the Kitchen describes the rise of British chefs and of celebrity chefs. It is also a terrific look into how chefs were trained in the 1970s and 1980s in an apprentice system that was often brutal and always highly competitive. The Devil in the Kitchen is a study in culinary “attraction of repulsion.” Marco paints no pretty picture of himself, yet he is sympathetic and his food sings sublimely throughout.

november - DeCember 2011

C h e f ' s Co r n e r

Well, Marco Pierre White is anything but relentless! Rather, he is a man that is driven by perfection. He is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine, and his exceptional culinary skills. Many consider him the Godfather of modern cooking.

ECA Bookstore

as: famous French pastry chefs Le Notre; Roland Mesnier, White House executive pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves the past “lost arts” from experts such as Monroe Boston Strause, the pie master of 1930s America. For just one dish, she may give you techniques from three to four different chefs, plus her own touch of science, with the idea of “better baking through chemistry”. She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

The Big Book of Baking Love Food Series Published by Parragon LE 180 The Big Book of Baking is your essential guide to baking perfection and deserves a place in every cook’s kitchen. It includes over 140 recipes for all tastes and occasions. You’ll find recipes for a huge variety of delicious cakes and bakes, including luscious gateaux, tempting tray bakes, scrumptious cookies, mouth-watering muffins, irresistible pies, appetizing breads and many other tantalizing treats, both sweet and savory. Each recipe is illustrated with an inspiring full-color photograph of the finished dish. All you need to do is stick to the easy-to-follow instructions for perfect results every time. If you’re just a beginner, you’ll find that the comprehensive introduction is packed with invaluable information to get you started, not to mention some useful tips for making cakes, biscuits, pies, pastries and breads to help you along the way.

Some will like this book for the sheer adventure of problem solving. Beginners can cook from it and know exactly what they’re doing and why. Experienced bakers can uncover amazing old French pastries right out of the past and chefs can find out why the techniques that they use work.

BakeWise Shirley O. Corriher Published by Scribner LE 240 BakeWise doesn’t just have one single source of information. Shirley loves reading the works of great chefs and she shares all of that knowledge with you too. The author applies not only her expertise, but that of the many artisans she admires, such

C h e f ' s Co r n e r

Great Cookies Carole Walter Published by Clarkson Potter LE 225 Packed with more than 200 delectable recipes and more than 150 tantalizing photographs, Great Cookies skillfully and joyfully answers the call for a colorful, all-inclusive cookie book. Drop cookies, bar cookies, piped, pressed and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Walter has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection. With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, Great Cookies addresses all the basics and more. This ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Walter is known, including the essential “Secrets To” hints for every type of cookie.

november - DeCember 2011

ECA Bookstore

Baking

Crust and Crumb, Master Formulas for Serious Bread Bakers Peter Reinhart Published by Ten Speed Press LE 120 Given the necessary knowledge, formulas and confidence, anyone can make world-class bread. Multiple James Beard award winner and distinguished instructor at the Johnson and Wales University in North Carolina, Peter Reinhart will show you how. Peter Reinhart’s Whole Grain Breads Peter Reinhart Published by Ten Speed Press LE 225 In this follow-up to his award-winning book the Bread Baker’s Apprentice, Reinhart offers ground-breaking methods for making whole grain breads of excellent taste. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His 55 recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

C h e f ' s Co r n e r

Written in Reinhart’s clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, while beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Reinhart has been a leader in America’s artisanal bread movement for over fifteen years, and in this seminal work he reveals the boundless possibilities of the crust and the crumb, bread’s heart and soul. The best bread has many layers of complexity, and here you’ll find the source of such intricate flavor and texture: slow-rise fermentation. In the process of explaining this and other bread making techniques (accompanied by how-to illustrations), Reinhart helps bakers truly understand the fundamentals of extraordinary bread. The book’s master formulas instill knowledge and assurance to create countless variations of foundational breads, yeasted starters, and wild yeast sourdough starters, as well as carbon dioxide-leavened quick breads, unleavened breads, and rich, decadent biscuits, cakes, and pastries. The breads range from basic to complex, rustic to sophisticated, and include such classics and new favorites as: San Francisco sourdough, German five-kern bread, mushroom ciabatta, focaccia, chapattis, naan, pizza doughs, brioche, Kugellhopf, buttermilk blitz biscuits, cream scones and sourdough pancakes. With nearly one hundred recipes that yield both consistency and good-beyond-belief flavor and texture, crust and crumb is the perfect inspiration to conquer your fear and bake baskets full of exciting, beautiful, delicious breads.

november - DeCember 2011

Quiz

Here's your chance to win LE 250! All ECA members are eligible to win an ECA voucher worth LE 250 towards the purchase of any ECA merchandise, and all non-members have a chance to win a one-year ECA Membership. Simply send in the correct answers to the questions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECA Member Mileage Points, your way to a free membership renewal. Fax your answers before Sunday, 22 January, 2012 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz online by visiting the ECA website at www.egyptchefs.com Name: Company: Tel/Fax:

Circle the correct answer Who was the only gold medal winner at Hace’11 cooking competitions? ❏ Mohamed Mahmoud El Banna, Sofitel Gezirah ❏ Omar Ahmed Abdel Moneim, InterContinental Citystars ❏ Mohamed Mahmoud Mohamed, Tempo Restaurant / Allegria Golf Club The Culinary Training Centers Egypt are mainly funded financially by the: ❏ Students ❏ Ministry of Manpower ❏ Ministry of Tourism Which dish do Eastern Europeans traditionally eat on Christmas eve? ❏ Roasted turkey ❏ Pâté of foie gras ❏ Vegetarian The internal temperature of a roasted turkey when done should be: ❏ 56ºC ❏ 74ºC ❏ 86ºC

✁

Why do we let a turkey rest for 25 minutes after roasting? ❏ To allow the guests time to get seated ❏ To cool down the turkey ❏ To let the juices redistribute and set

Which celebrity chef returned his three Michelin stars? ❏ Gordon Ramsay ❏ Marco Pierre White ❏ Michel Roux Which celebrity chef worked under Marco Pierre White? ❏ Gordon Ramsay ❏ Michel Roux ❏ Jamie Oliver Peter Reinhardt’s quality breads often incorporate the use of: ❏ White flour as main ingredient ❏ A slow-rise fermentation process ❏ Baking powder to speed up the rising of breads When we bake a batter we usually spread it onto a: ❏ Baking tray ❏ Cutting board ❏ Silicon sheet What, according to Chef Tarek Mouriess, is the most important skill for a chef? ❏ Your ability to cook as many different dishes as possible ❏ Your ability to listen and be dedicated to action and practice ❏ Your ability to manage others

The right answers to the Chef’s Corner quiz of issue No. 66 are: How much money was raised by the World Chefs Tour Against Hunger? ✔ 8 million ZAR Small plate dining gained in popularity due to customers: ✔ Preferring a casual way of dining and a variety of foods The Mediterranean diet is gaining in popularity due to its: ✔ Known health attributes

C h e f ' s Co r n e r

Who won the ECA Culinary Trophy 2011? ✔ Hurghada Marriott Beach Resort What is the birthplace of gastronomy? ✔ Italy Ratatouille is a: ✔ Vegetarian dish Bouillabaisse is a soup containing: ✔ Fish and crustaceans The founder of Haute-cuisine was? ✔ Antoine Carême Who modernized the pastry of the Haute-cuisine? ✔ Gaston LeNôtre How many countries took part in the World Chefs Tour Against Hunger? ✔ 44

Congratulations to the lucky winner of issue 66 quiz:

Mustafa Gomaa Mohamed Student Culinary Training Centers Egypt

november - DeCember 2011

News

events to support the local community and preserve the natural heritage. Around 100 staff members participated in a cleanup day for Wadi Degla national protectorate. To support the Hope Village Society shelter and Hoda orphanage, the staff donated money that was used to buy new childrenâ&#x20AC;&#x2122;s outfits, food supplies, candy, books and toys. The hotel also donated sheets and towels that were no longer in use by hotel guests but still in a very good condition. Staff members enjoyed delivering supplies to both the Hope Village Society and Hoda orphanage, but most of all they enjoyed spending time with the children.

Family News The ECA wishes to congratulate two of its members who became proud fathers of baby boys: Senior Chef Member, Montasser Abdel Galil Basha, Executive Chef at Club El Nasr Company for Oil Suez, for the birth of Mazen; and Chef Member, Mohamed Mahmoud Mohamed, Junior Sous Chef at Tempo Restaurant & Lounge at The Allegria Golf Club, for the birth of Eyad. The ECA wishes both families enduring health and happiness. The ECA welcomes Mr. Gouvrit to the hotel scene in Egypt and wishes him all the best with settling in his new appointment.

Awards

General News

news ECA Senior Chef Member, Said Hassanein, Senior Sous Chef at the Raffles Makkah Palace, won the first prize in the Unilever Senior Chef of the Year competition held in Dubai. With his placement he was nominated to represent the Middle East at the final competition held in South Africa, where he obtained the 2nd Runner Up placement. The ECA wishes to congratulate Chef Said Hassanein on his great achievements.

C h e f ' s Co r n e r

Responsible Business Week at InterContinental Hotels & Resorts InterContinental Hotels & Resorts celebrated the work that its hotels around the world are doing to sustain and enhance their local destinations. In partnership with National Geographicâ&#x20AC;&#x2122;s Center for Sustainable Destinations, InterContinental hotels from around the world took part in activities that ensure their location remains an appealing place to visit for future generations during the Responsible Business Week held in October.

C H E F S'

To celebrate Responsible Business Day, InterContinental Cairo Citystars organized several

november - DeCember 2011

News

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

news

Appointments & Promotions ECA Senior Chef Member, Ibrahim Mohamed Mohamed Ghoush, Executive Baker Chef at the Brayka Bay Resort Marsa Alam, has recently been promoted to Area Executive Baker Chef. Chef Ibrahim Mohamed also won the “Best Employee of the Year” award at his hotel, and was the proud winner of two gold medals at the National Salon Culinaire’11. The ECA wishes to congratulate him on his great achievements. Keep up the good work! ECA Senior Chef Member, Ali Ramadan Attia, previously working as Senior Sous Chef at Barcelo Cairo Pyramids Hotel, has left Egypt and started working in Saudi Arabia as Executive Chef for the Festival Catering Company. The ECA congratulates him on his promotion and wishes him all the best with settling in Saudi Arabia. ECA Chef Member, Wael Mohamed Mustafa, Demi Chef de Partie at Sofitel Taba Heights, has recently been promoted to Chef de Partie. The ECA congratulates him on his promotion and wishes his all the best in his future career. ECA Senior Chef Member, Amr Said Ali Halawa, previously working as Executive Chef at Porto Hotel Ain Sukhna, has moved and started working in the same position for the Cancun Hotel Ain Sukhna. The ECA wishes him all the best in his new work location. ECA Chef Member, El Sayed Hamed El Sayed, previously working as Demi Chef de Partie at Movenpick Taba Heights, has moved and started working in the same position at the Tropical Sahl Hasheesh Resort. The ECA wishes him all the best in his new job. ECA Senior Member, Samir Shouhdy, previously working as Sous Chef for Trianon Café Citystars Cairo, has moved and started working as Executive Chef for Plaza Tourism Management Company. The ECA wishes to congratulate him on his promotion and wishes him all the best in his new work location.

Novotel Cairo El Borg Joins ECA as Corporate Member The ECA extends a warm welcome to Novotel Cairo El Borg as a new valuable corporate member of the Association. Novotel Cairo El Borg is located in the heart of Cairo on the Nile River, commanding a panoramic view of the Nile and the famous Cairo Tower. It is centrally located within walking distance from the Cairo Opera House and the Egyptian Museum, and it provides accessibility to the major commercial, leisure and business areas of the city. The hotel has the following outlets: Le Gout serving international cuisine; @Bar is an internet café serving snacks and non alcoholic drinks; Café Frais is a roof café offering breathtaking panoramic views over the Nile and Cairo Tower; while Le Balcon overlooks the swimming pool area. Further, the hotel has all the business facilities such as fully equipped meeting rooms and a WI-FI business center, as well as luxurious leisure facilities such as Jacuzzi, massage room, fitness center and outdoor heated swimming pool. The ECA looks forward to a good future cooperation between Novotel Cairo El Borg and the Association. New General Manager at the Ritz-Carlton Sharm El Sheikh Veteran hotelier Jean-Francois Gouvrit is the new general manager of The Ritz-Carlton Sharm El Sheikh, announced Pascal Duchauffour, Area Vice-President, Europe and Middle East of The Ritz-Carlton Hotel Company L.L.C. Mr. Gouvrit brings a wealth of expertise cultivated over more than 15 years in hotel management within Asia and Europe. A French national, he is responsible for all operations and sales of the 320-room beachfront resort located on the southern tip of the Sinai Peninsula. Before joining The RitzCarlton Sharm El Sheikh, Mr. Gouvrit was general manager for the 244-room Ritz-Carlton Istanbul, which was voted in 2009 as the “Best Overseas Business Hotel” by the readers of Condé Nast Traveller.

november - DeCember 2011

ECA New Members

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

‫أعضاء من قدامى الشيفات‬ Adel Hefnawy Emam Ibrahim

Executive Chef Dar El Defaa El Gawy - Air Forces Residence

Ahmed Mahmoud Sayed

Head Chef Heliopolis Co for Touristic Projects

‫عادل حفناوي اإمام اإبراهيم‬

‫اأحمد محمود �سيد‬

‫�شيف تنفيذي‬ ‫دار الدفاع الجوي‬

Aruna Shantha

Executive Chef Nad El Sheba Private Club, Dubai, U A E

‫�شيف تنفيذي‬ ‫هيليوبول�س للم�شروعات ال�شياحية‬

Ayman Mohamed A. Wahab Pastry Chef Grand Plaza Resort Hurghada

‫اأرونا �سان�سا‬

‫اأيمن محمد عبد الوهاب‬

Chandrasena Sudusinghe

‫�شيف حلواني‬ ‫جراند بالزا ريزورت الغردقة‬

C h e f ' s Co r n e r

‫�شيف تنفيذي‬ ‫نادي ال�شيبا دبى‬

Ehab Maraey Hamada

Executive Chef Traders Hotel Dubai, U A E

Executive Sous Chef Beach Albatros Resort Hurghada

‫�ساندرا�سينا �سودو�سينجي‬ ‫�شيف تنفيذي‬ ‫فنادق تريدر�س دبى‬

november - DeCember 2011

‫اإيهاب مرعي حمادة‬

‫�شو �شيف تنفيذي‬ ‫بيت�س الباترو�س ريزورت الغردقة‬

The art of great cooking. MKN – The German specialist in professional cooking appliances.

Die Kunst der großen Küche.

MKN Maschinenfabrik Kurt Neubauer GmbH & Co. P.O. Box 1662, D-38286 Wolfenbuettel /Germany Phone +49 (0) 5331 89-207 Fax +49 (0) 5331 89-418 e-mail: km@mkn.de

www.mkn.eu www.hansdampf.eu

Phone (+20) 2256 4999 Fax (+20) 2256 6623 www.dfm-eg.com

ECA New Members

Chef Members

‫أعضاء من الشيفات‬ Abdallah Mahmoud Ibrahim

Ahmed Abu Zeid Helal

Sous Chef Hilton Hurghada Plaza

Chef de Partie Garde Manger Novotel 6 October

‫عبد اهلل محمود ابراهيم‬

‫اأحمد اأبوزيد هالل‬

‫�شو �شيف‬ ‫هيلتون الغردقة بالزا‬

Ahmed Khamis Sabra

‫�شيف دي بارتي جارد مانجيه‬ ‫ اأكتوبر‬6 ‫نوفوتيل‬

Ahmed Said A. Mohsen

Chef de Partie Beach Albatros Resort Hurghada

Demi Chef de Partie LSG Sky Chefs Catering Egypt S A E

‫اأحمد خمي�س �سبرة‬

‫اأحمد �سعيد عبد المح�سن‬

‫�شيف دي بارتي‬ ‫بيت�س الباترو�س ريزورت الغردقة‬

Alaa El Din Mabrouk

‫ديمي �شيف دي بارتي‬ ‫ال ا�س جي �شكاي �شيف�س لالإمدادات الغذائية‬

Amr Attia A. Majeed El Morshedy

Demi Chef de Partie Radisson Blu Hotel Cairo

Chef de Partie InterContinental Taba Heights

‫عالء الدين مبروك‬

‫عمرو عطية عبد المجيد‬

‫ديمي �شيف دي بارتي‬ ‫رادي�شون بلو القاهرة‬

Ashraf Omar A. Rahman

‫�شيف دي بارتي‬ ‫انتركونتيننتال طابا هايت�س‬

Ashraf Saber Hemida

Chef de Partie Holiday Inn CityStars Cairo

Chef de Partie Fairmont Heliopolis Cairo

‫اأ�سرف عمر عبد الرحمن‬

‫اأ�سرف �سابر حميدة‬

‫�شيف دي بارتي‬ ‫هوليداي اإن �شيتى �شتارز‬

Hany A. Aziz Ahmed

‫�شيف دي بارتي‬ ‫فيرمونت هيليوبول�س‬

Hatem Khalafallah A. Rahman

Sous Chef

Pastry Chef Markeis Pastry Shop, Alexandria

‫هاني عبد العزيز اأحمد‬

‫حاتم خلف اهلل‬

Ibrahim A. Rady Hassan

Chef de Partie Garde Manger Iberotel Makadi Beach Hurghada

‫�شيف حلواني‬ ‫ماركيز للحلويات االأ�شكندرية‬

C h e f ' s Co r n e r

‫�شو �شيف‬

Ibrahim Ismail Amin

Chef de Partie Pyramisa Hotel Sharm El Sheikh

‫اإبراهيم عبد الرا�سي ح�سن‬

‫�شيف دي بارتي جارد مانجيه‬ ‫ابروتيل مكادي بيت�س الغردقة‬

november - DeCember 2011

‫اإبراهيم اإ�سماعيل اأمين‬ ‫�شيف دي بارتي‬ ‫فندق بيراميزا �شرم ال�شيخ‬

ECA New Members

Haggag Sayed Azouz

Hassan Mahmoud El Sayed Rayan

Executive Chef Lake Restaurant Azhar Park

Executive Chef Gosto Restaurant Cairo

‫حجاج �سيد عزوز‬

‫ح�سن محمود ال�سيد ريان‬

‫�شيف تنفيذي‬ ‫ االأزهر بارك‬- ‫مطعم البحيرة‬

Hassan Yehia Mohamed

Executive Sous Chef Drivens Co for Restaurants & Hotels

‫�شيف تنفيذي‬ ‫مطعم جو�شتو القاهرة‬

Hego Ali Hassaan

Executive Sous Chef El Kawthar Group

‫ح�سن يحيي محمد‬

‫حجو علي ح�سان‬

‫�شو �شيف تنفيذي‬ ‫�شركة دريفنز للمنتجعات و الفنادق‬

Khalaf Sayed Mohamed

Sous Chef El Sahel Group for Sweets, Tripoli, Libya

‫�شو �شيف تنفيذي‬ ‫الكوثر جروب‬

Magdy Hammam El Saghir

Executive Sous Chef Continental Resort Hurghada

‫خلف �سيد محمد‬

‫مجدى همام ال�سغير‬

‫�شو �شيف‬ ‫مجموعة ال�شاحل للحلويات طرابل�س ليبيا‬

Modather Mohamed Gad

‫�شو �شيف تنفيذي‬ ‫كونتيننتال ريزورت الغردقة‬

Mohamed Ahmed Mohamed

Pastry Chef Continental Resort Hurghada

Executive Sous Chef Albatros Palace Resort Hurghada

‫مدثرمحمد جاد‬

‫محمد اأحمد محمد‬

‫�شيف حلوانى‬ ‫كونتيننتال ريزورت الغردقة‬

Mohamed Ismail A. Ghaffar

‫�شو �شيف تنفيذي‬ ‫الباترو�س باال�س ريزورت الغردقة‬

Shabaan Fathy Abu El Magd

Executive Sous Chef Hyatt Regency Taba

Executive Sous Chef Creative Company – El Fayrouz Village, Port Said

‫محمداإ�سماعيل عبد الغفار‬

‫�سعبان فتحى اأبو المجد‬

‫�شو �شيف تنفيذي‬ ‫حياة ريجين�شي طابا‬

Vinod Kumar

Executive Chef The Country Club Hotel, Dubai, U A E

‫�شو �شيف تنفيذي‬ ‫�شركة كرياتف لل�شياحة قرية الفيروز بور�شعيد‬

Vivek K. Huria

Corporate Executive Chef The Emirates Culinary Club, Dubai, U A E

‫فينود كومار‬

C h e f ' s Co r n e r

‫�شيف تنفيذي‬ ‫فندق كونتري كلوب دبي‬

Waheedy Atta Ahmed Atta

Sous Chef InterContinental Taba Heights

‫وحيدي عطا اأحمد‬

‫�شو �شيف‬ ‫انتركونتيننتال طابا هايت�س‬

november - DeCember 2011

‫ هوريا‬.‫فيفيك ك‬

‫�شيف تنفيذي‬ ‫النادي الطهوي االإماراتي دبي‬

ECA New Members

Raafat Youssef Mohamed

Ramy Abdel Azim Ali Rashed

Sous Chef Hilton Hurghada Plaza

Chef de Partie Kiros Group

‫راأفت يو�سف محمد‬

‫رامي عبد العظيم علي را�سد‬

‫�شو �شيف‬ ‫هيلتون بالزا الغردقة‬

Reda Mohamed Mohamed Ali

‫�شيف دي بارتي‬ ‫كيرو�س جروب‬

Reda Mohamed Shawky

Chef Baker Hilton Hurghada Plaza

Head Chef El Hussein Restaurant, Benha

‫ر�سا محمد محمدعلي‬

‫ر�سا محمد �سوقي‬

‫�شيف خباز‬ ‫هيلتون بالزا الغردقة‬

Sameh Mohamed Hussein

‫�شيف عمومى‬ ‫مطعم الح�شين بنها‬

Sherif A. Moneim Ismail

Chef de Partie Zanobia Pastry Shop

Chef de Partie

‫�سامح محمد ح�سين‬

‫�سريف عبد المنعم اإ�سماعيل‬

‫�شيف دي بارتي‬ ‫زانوبيا للحلويات‬

Soha Dardier Ahmed

Chef de Partie Stella di Mare Resort, Ain Sokhna

‫�شيف دي بارتي‬

Taher Mahmoud Mohamed Demi Chef de Partie Aroma Lounge Restaurant

‫�سها درديراأحمد‬

‫طاهر محمود محمد‬

‫�شيف دي بارتي‬ ‫�شتيال دي ماري العين ال�شخنة‬

Tamer Mohamed Mohamed

‫ديمي �شيف دي بارتي‬ ‫مطعم اأروما الونج‬

Tharwat El Sayed A. Moula

Demi Chef de Partie Fairmont Nile City

Demi Chef de Partie Al Masa Hotel Cairo

‫تامر محمد محمد‬

‫ثروت ال�سيد عبد المولي‬

‫ديمي �شيف دي بارتي‬ ‫فيرمونت نايل �شيتي‬

Waleed Abdel Khalek Mohamed

Demi Chef de Partie La Poire

‫ديمي �شيف دي بارتي‬ ‫فندق الما�شة‬

Yasser Fathy A. Hamid Chef de Partie

‫وليد عبد الخالق محمد‬

‫يا�سر فتحي عبد الحميد‬ ‫�شيف دي بارتي‬

C h e f ' s Co r n e r

‫ديمي �شيف دي بارتي‬ ‫البوار‬

Yasser Saber A. Samei

Pastry Chef Ginwaz Pastry Shop, Alexandria

‫يا�سر �سابر عبد ال�سميع‬ ‫�شيف حلواني‬ ‫حلواني جنواز االأ�شكندرية‬

november - DeCember 2011

ECA New Members

Ibrahim Mohamed Mahmoud

Islam A. Aziz Mahmoud Hamed

Demi Chef de Partie Fairmont Heliopolis Hotel

Demi Chef de Partie Victoria for Sweets, Alexandria

‫اإبراهيم محمد محمود‬

‫اإ�سالم عبد العزيز محمود حامد‬

‫ديمي �شيف دي بارتي‬ ‫فيرمونت هيليوبول�س‬

Islam Ahmed Hanafy El Marakby

Chef de Partie The Navy Forces, Alexandria

‫ديمي �شيف دي بارتي‬ ‫�شركة فيكتوريا للحلويات االأ�شكندرية‬

Islam Ismail El Shalkamy

Pastry Chef El Shalkamy Pastry, El Mansoura

‫اإ�سالم اأحمد حنفي المراكبي‬

‫اإ�سالم اإ�سماعيل ال�سلقامي‬

‫�شيف دي بارتي‬ ‫دارالقوات البحرية االأ�شكندرية‬

Jessadaporn Madsaman

‫�شيف حلواني‬ ‫�شركة ال�شلقامي للحلويات المن�شورة‬

Mahmoud Kamel Ayoub Gad

Asian Cuisine Chef Le Pache 1901

Chef de Partie Iberotel Makadi Beach Hurghada

‫جي�سادا بورن ماد�سامان‬

‫محمود كامل اأيوب جاد‬

‫�شيف مطبخ اأ�شيوى‬ 1901 ‫لو با�شا‬

Mahmoud Mohamed A. Motaleb

Junior Sous Chef Sofitel Taba Heights

‫�شيف دي بارتي‬ ‫ابروتيل مكادي بيت�س الغردقة‬

Mamdouh Basyouni Fouad Chef de Partie Kiros Group

‫محمود محمد عبد المطلب‬

‫ممدوح ب�سيوني فوؤاد‬

‫جونيور �شو �شيف‬ ‫�شوفيتل طابا هايت�س‬

Mohamed Ahmed El Mohamady

Chef de Partie Garde Manger El Sabbahy Restaurant, El Mansoura

‫�شيف دي بارتي‬ ‫كيرو�س جروب‬

Mohamed Fathy Ali Soliman Chef de Partie Sofitel Taba Heights

‫محمد اأحمد المحمدى‬

‫محمد فتحي علي �سليمان‬

‫�شيف دي بارتي جارد مانجيه‬ ‫مطعم ال�شباحي المن�شورة‬

Mohamed Hosny Zaki Khalifa

Demi Chef de Partie Sofitel Winter Palace Luxor

‫�شيف دي بارتي‬ ‫�شوفيتل طابا هايت�س‬

Mohamed Mahran Ahmed

Head Chef Cheese Boy Pizza Restaurant, Suez

‫محمد ح�سني زكي خليفة‬

‫محمد مهران اأحمد‬

C h e f ' s Co r n e r

‫ديمي �شيف دي بارتي‬ ‫�شوفيتل ونتر باال�س االأق�شر‬

Mohamed Nabil Abdel Jelil

Pastry Chef Lee Loudy Pastry Shop, Alexandria

‫�شيف دي بارتي‬ ‫ت�شيز بوي بيتزا ال�شوي�س‬

Mohamed Raouf Fattouh

Chef de Partie Conrad International Cairo

‫محمد نبيل عبد الجليل‬ ‫�شيف حلواني‬ ‫لي لودي للحلويات االأ�شكندرية‬

november - DeCember 2011

‫محمد روؤوف فتوح‬

‫�شيف دي بارتي‬ ‫كونراد القاهرة‬

ECA New Members

Enas M. Fahim Metry

Hassan Ahmed Mohamed Ahmed

Student Culinary Training Centers Egypt

Commis Radisson Blu Hotel Cairo

‫اينا�س فهيم متري‬

‫ح�سن اأحمد محمد اأحمد‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Ibrahim Hassan Ibrahim

Student High Institute for Tourism & Hotels Abu Keir, Alexandria

‫طباخ‬ ‫رادي�شون بلو القاهرة‬

Islam Ahmed Sedik

2nd Commis Hilton Hurghada Plaza

‫اإبراهيم ح�سن اإبراهيم‬

‫اإ�سالم اأحمد �سديق‬

‫طالب‬ ‫المعهد العالي لل�شياحة و الفنادق اأبو قير االأ�شكندرية‬

Islam Nader Kamel

‫طباخ ثاني‬ ‫هيلتون بالزا الغردقة‬

Kerolos Osama Zareef

2nd Commis Holiday Inn CityStars Cairo

Commis

‫اإ�سالم نادر كامل‬

‫كيرل�س اأ�سامة ظريف‬

‫طباخ ثاني‬ ‫هوليداي اإن �شيتى �شتارز‬

Lamyaa Nabil Ewiss

‫طباخ‬

Mahmoud Amr Ali

Home Caterer

2nd Commis Al Masah Hotel Cairo

‫لمياء نبيل عوي�س‬

‫محمود عمرو علي‬

(‫�شيف )عمل خا�س‬

Mahmoud Magdy El Sayed

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

‫طباخ ثاني‬ ‫فندق الما�شة‬

Mahmoud Shaaban Shehata

Student Culinary Training Centers Egypt

‫محمود مجدي ال�سيد‬

‫محمود �سعبان �سحاتة‬

‫طباخ اأول‬ ‫مطعم والونج تيمبو األيجريا جولف كلوب‬

Mariam Ahmed A. Wahab

Student Culinary Training Centers Egypt

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Marwa Hussien Mohamed

Student Culinary Training Centers Egypt

‫مريم اأحمد عبد الوهاب‬

‫مروة ح�سين محمد‬

Mohamed Ahmed Ibrahim

Student High Institute of Tourism & Hotel (Seyouf)

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

C h e f ' s Co r n e r

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Mona Ahmed Mohsen

Student Culinary Training Centers Egypt

‫محمد اأحمد اإبراهيم‬

‫طالب‬ )‫المعهد العالي لل�شياحة و الفنادق (�شيوف‬

november - DeCember 2011

‫مني اأحمد مح�سن‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

ECA New Members

Junior Chef Members

‫أعضاء من شباب الشيفات‬ Abdallah Kamel Nasr

Student High Institute of Tourism & Hotel (Seyouf)

Abdel Azim Sayed Mohamed 1st Commis Pastry La Poire

‫عبداهلل كامل ن�سر‬

‫عبد العظيم �سيد محمد‬

‫طالب‬ ‫المعهد العالي لل�شياحة و الفنادق �شيوف‬

Abdel Rahman Adel Mahfouz

‫طباخ اأول حلواني‬ ‫البوار‬

Ahmed Khalifa Ali

Student Culinary Training Centers Egypt

1st Commis Fairmont Heliopolis Hotel

‫عبد الرحمن عادل محفوظ‬

‫اأحمد خليفة علي‬

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Ahmed Nady A. Naby

2nd Commis Marriott Beach Resort Taba Heights

‫طباخ اأول‬ ‫فيرمونت هيليوبولي�س‬

Ahmed Noaman Fathallah

Commis Maritim Jolie Ville Hotel Alexandria

‫اأحمد نادي عبد النبي‬

‫اأحمد نعمان فتح اهلل‬

‫طباخ ثاني‬ ‫ماريوت بيت�س ريزورت طابا هايت�س‬

Ali Karam Sayed Khalil

‫طباخ‬ ‫ماريتيم جولى فيل االأ�شكندرية‬

Ali Mokhtar Ali

1st Commis Pastry La Poire

Student Culinary Training Centers Egypt

‫علي كرم �سيد خليل‬

‫علي مختار علي‬

‫طباخ اأول حلواني‬ ‫البوار‬

Amira Mohamed Taha Sayed

Commis Holiday Inn CityStars Cairo

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Dalia Ahmed Gomaa

Student Culinary Training Centers Egypt

‫اأميرة محمد طه �سيد‬

‫داليا اأحمد جمعة‬

C h e f ' s Co r n e r

‫طباخ‬ ‫هوليداي اإن �شيتى �شتارز‬

Doaa Mohamed El Mosalamy

Student Culinary Training Centers Egypt

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Emad Mohsen A. Samei

Commis Morgana Restaurant for Seafood, Benha

‫دعاء محمد الم�سلماني‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

november - DeCember 2011

‫عماد مح�سن عبد ال�سميع‬

‫طباخ‬ ‫مطعم مرجانة للماأكوالت البحرية بنها‬

ECA New Members

Sherif Abdellah

3rd Commis Angelina Pastry Shop, Alexandria

Tarek El Erian Amin

2nd Commis Holiday Inn CityStars Cairo

‫�سريف عبد اهلل‬

‫طارق العريان اأمين‬

‫طباخ ثالث‬ ‫اأنجلينا للحلويات االأ�شكندرية‬

Yasmine Ehab Ismail

‫طباخ ثاني‬ ‫هوليداي اإن �شيتى �شتارز‬

Zeinab Mahmoud Mohamed

Student Culinary Training Centers Egypt

‫يا�سمين اإيهاب اإ�سماعيل‬

‫زينب محمود محمد‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Associated Members

‫أعضاء مساهمين‬ Ahmed Atef A. Latif

Catering Manager Sakson Egypt Petroleum Services

Christophe Legarralde

Merchandise Manager Bakery &Pastry MFA - Carrefour

‫اأحمد عاطف عبداللطيف‬

‫كري�ستوف لو جارالد‬

‫مدير اإمدادات غذائية‬ ‫�شاك�شون للخدمات البترولية‬

Fatma El Zahraa El Sayed Salem

Student Faculty of Arts - Cairo University

‫مدير مبيعات المخبوزات‬ ‫اأم اأف ايه كارفور‬

Hala Kamal Gomaa Student Faculty of Arts

‫فاطمة الزهراء ال�سيد �سالم‬

‫هالة كمال جمعة‬

‫طالبة‬ ‫كلية االأداب جامعة القاهرة‬

Hamada El Bendary

‫طالبة‬ ‫كلية االأداب جامعة القاهرة‬

Mohamed Ahmed Sayed

Owner of M & M Trades Cairo M & M Trades

Production Supervisor ABB Egypt Co for Industries

‫حمادة البنداري‬

‫محمد اأحمد �سيد‬

‫مالك‬ ‫�شركة ام & ام للتجارة القاهرة‬

Mohamed El Sayed Hafez

Executive Manager Al Bijadi Trading Group, Saudi Arabia

‫مدير اأنتاج‬ ‫�شركة ايه بي بي لل�شناعات‬

Nihal Mahmoud Ali Executive Director Cakes & More

‫محمد ال�سيد حافظ‬

‫نهال محمود علي‬

Talaat A. Hamid Ali

Food & Beverage Director Royal Mirage Hotel, Morocco

‫مدير تنفيذى‬ ‫كيك & مور‬

C h e f ' s Co r n e r

‫مدير تنفيذى‬ ‫مجموعة البيجادي التجارية ال�شعودية‬

Youssef Adel Nawar

Owner of Indigo Restaurant Indigo Restaurant - 6th of October City

‫طلعت عبد الحميد علي‬

‫مدير اأغذية و م�شروبات‬ ‫رويال ميراج المغرب‬

november - DeCember 2011

‫يو�سف عادل نوار‬

‫مالك‬ ‫ مدينة ال�شاد�س من اأكتوبر‬- ‫مطعم انديجو‬

ECA New Members

Mustafa Ahmed Ramadan

Mustafa Ali Othman Ali

1st Commis La Poire

Student Culinary Training Centers Egypt

‫م�سطفي اأحمد رم�سان‬

‫م�سطفي علي عثمان علي‬

‫طباخ اأول‬ ‫البوار‬

Mustafa Gamal El Din

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Naira El Lamei

Student Culinary Training Centers Egypt

‫م�سطفي جمال الدين‬

‫نيرة اللمعي‬

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Nihal Ahmed Gomaa

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Passant Salah Amin

Student Culinary Training Centers Egypt

‫نهال اأحمد جمعة‬

‫ب�سنت �سالح اأمين‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Rania Ahmed Fouad El Saady

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Reem Kamel El Morshedy

Student Culinary Training Centers Egypt

‫رانيا اأحمد فوؤاد ال�سعدي‬

‫ريم كامل المر�سدي‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Rehab Ahmed Fouad El Saady

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Reham Saad

Student Culinary Training Centers Egypt

‫رحاب اأحمد فوؤاد ال�سعدي‬

‫ريهام �سعد‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Saad El Sayed Ibrahim

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Saber Samir Saber

Commis

Student Culinary Training Centers Egypt

‫�سعد ال�سيد اإبراهيم‬

‫�سابر �سمير �سابر‬

C h e f ' s Co r n e r

‫طباخ‬

Samar El Zorkany

‫طالب‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

Samia Mohamed Abdel Latif

Student Culinary Training Centers Egypt

‫�سمر الزرقاني‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬

november - DeCember 2011

‫�سامية محمد عبد اللطيف‬

‫طالبة‬ ‫مراكز تدريب فنون الطهى فى م�شر‬