ÃuM ÃuÃU - Egyptian Chefs Association

National Salon Culinaire 

2010 

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Thank You ECA Sponsors 

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{ C o n t e n tts s} 

Chef’s Corner 

Issue 61 

July - August 2010 

Editorial 

Markus J. Iten 4 

Ahmed El Nahas 5 

6 

Competitions 

H.E. Zoheir Garranah at the Salon Culinaire’10 6 

Medal Winners National Salon Culinaire’10 8 

Interview & Profile 

WACS President Gissur on the future of WACS 12 

Nobu…From Modest Sushi Chef to Global Superstar 18 

Feature 

Dining by Nordic Lights 14 

Fruits for Health 21 

12 

Recipes 

Banana Mousse Cake 19 

Rice Custard and Almond Cream Tart 20 

Training 

ECA Bookstore 23 

Quiz 24 

ECA Workshop Certifications 34 

Meeting Point 

Makro Opens its Doors in Egypt 25 

Chef’s Corner News 26 

Welcome ECA Members 28 

Calendar 35 

Lainox, All in One Unit 36 

C h e f ' s C o r n e r 

J u l y - A u g u s t 2 0 1 0 

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E d i t o r i a l 

Publication of the 

Egyptian Chefs Association 

Registration number: 4476 

20 Salem Salem Street, 

Agouza, Giza 

Telephone / Fax 02 376 22 116 / 7 / 8 

E-mail: egyptchefs@egyptchefs.com 

Website: www.egyptchefs.com 

Executive Director 

Mirjam van IJssel 

Membership Department 

Marwa Said 

Amr Abdel Salam 

Business Development 

Ashraf Gamal 

Anet Gunter 

Website & Publication 

Samira Mahmoud 

Marwa Said 

Violeta D. Salama 

Production & Graphic Design 

Ashraf Shukri / Lunar Graphics 

Hany Kamal 

Executive Secretary 

Amira William 

Translation 

Hussein Sayed 

Amal Bassaly 

Cover Photo by: 

Salah Ibrahim 

Dear Colleagues and Friends of the Culinary 

Profession, 

By the time you receive this issue of Chef's 

Corner we will be well into Ramadan so therefore 

“Ramadan Kareem!” to all fellow chefs, sponsors 

and friends of the culinary profession. 

I wish to give you an update on our progress 

with the Culinary Training Centers project. First 

and foremost my main focus is with the trainersto-be, 

all ten of them. Since the month of May 

we are covering, step by step, the 32 topics of the 

program. These topics are not only a classroom 

affair, but also include a great deal of work and 

practice in the kitchen. We all know how hot it can 

get in a kitchen when there is no AC, at ground 

level with all the burners at full thrust, including two ovens. 

It is not only the heat the chefs are struggling with, but also – now seriously 

improved – the knife handling skills in slicing, dicing, chopping, tourning etc. Sounds 

simple enough; well, apparently it is not so simple at all! We all know that any product 

we cook needs to be in the same size and shape. Equal size is needed to promote even 

cooking and the right shape is needed for a professional clean and neat display of the 

foods on a plate or buffet. Simple Find out for yourself and give it a try to make 24 

potatoes the same size and shape and see how far you get and what your colleagues 

have to say about your performance. 

On the lighter side, I introduced a light fitness program. You may ask ‘What for’ 

Well, to be honest, most of our teachers-to-be, like many other chefs and community 

members for that matter, have the tendency to be slightly – or not so slightly – chubby 

or one could say, overweight. To combat this tendency, the following inspiring program 

has been implemented. First, some football to get their attention; then some running 

in circles to warm them up, followed by some light stretching such as 100 push-ups 

and 60 sit-ups, etc., and then some more football, running, and so on. You ask 'Who 

is in charge of this' Rest assured, someone who knows exactly how to get our guys 

back in shape, since he is in good shape himself. His name is Captain Khaled, ex-Special 

Forces, and he takes lovingly care of our teachers twice a week. If anyone wants to join 

in, they are more than welcome! Another question you may ask, 'Why all this running 

about if they need to become professional culinary trainers' As I already explained, 

they need to get a bit leaner, trimmer and fitter. As chef you have to be lean, trim and 

fit, otherwise you can never execute your work with efficiency and answer to the high 

demands of the job. 

Does it work YES! Many already had to punch extra holes in their belts so as not 

to loose their pants. Good sign, except, at present we have four out of action: one 

with a pulled shoulder muscle, one with a bruised back, and two with knee problems. 

However, the doctors have examined them and it is all a part of the game of getting 

back into shape and they will be back in action within a few days. 

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

healthy! 

Markus J. Iten 

President, Egyptian Chefs Association 


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E d i t o r i a l 

Publication of the 

Egyptian Chefs Association 

Registration number: 4476 

20 Salem Salem Street, 

Agouza, Giza 

Telephone / Fax 02 376 22 116 / 7 / 8 

E-mail: egyptchefs@egyptchefs.com 

Website: www.egyptchefs.com 

Executive Committee 

Honorary President 

Hussein Badran 

Chairman 

Ahmed El Nahas 

President 


Treasurer 

Hossam El Din Mohamed 

Training & Competitions 



Tarek Ibrahim 

Restaurant Relations 

Yuphadee Sawamiwast 

Public Relations Juniors 

Mohamed El Saadawy 

Representative North Coast 

Mohamed El Saadany 

Assistant Representative North Coast 

Mohamed El Bedwhi 

Representative Red Sea Coast 

Samir Abdel Azim 

Representative Upper Egypt 

Ibrahim Rashed 

Dear Hospitality Wizards, 

The Egyptian Chefs Association concluded its 

13th edition of the National Salon Culinaire’10 

with great success, and I wish to take this 

opportunity to thank InterContinental Citystars 

for their great hospitality in hosting once again 

the Association’s annual event. I also wish to thank 

our main sponsors of the culinary show, Unilever 

Foodsolutions and Juhayna Food Industries, 

as well as all other companies who financially 

contributed, for their kind support. 

The official award ceremony of this year’s Salon 

was honored by the attendance of His Excellency 

Zoheir Garranah, Minister of Tourism, who awarded the highest scoring chefs and 

the wining establishment, the Hurghada Marriott Beach Resort, with trophies in 

recognition of their successful achievements. In his address to the more than 200 chefs 

and other professionals of the industry in attendance, His Excellency emphasized the 

importance of serving high quality foods in sustaining and attracting tourism. 

In line with His Excellency’s view, Mr. Hussein Badran, Mr. Ayman Altaranissi and 

myself of the Egyptian Tourism Federation were attending this year’s show along with 

the Minister to announce the establishment of the first two Culinary Training Centers 

in Egypt. This project, funded by the Ministry of Tourism and managed by the Egyptian 

Tourism Federation with the technical assistance of the Egyptian Chefs Association, aims 

to raise the professional standards of culinary arts and food preparation in Egypt for the 

betterment of the tourism industry. The project also aims to provide basic kitchen skills 

training for young Egyptians in accordance with international certification standards, 

which will guarantee them future employment in the fast growing hospitality industry. 

The project is not just talk and promises anymore, but went well into its implementation 

phase with kitchen equipment and utensils ordered for the first two centers. The future 

culinary instructors are attending an intensive half-year training program to obtain their 

international chef’s certification. Bilingual student manuals covering all 32 topics of the 

International Chef’s Apprenticeship Program are being reviewed to go for print and teacher 

power point presentations of all topics are being composed and translated into Arabic. A 

marketing executive is on the road to spread the word and familiarize everyone with the 

ins and outs of the training program and information on how to sign up. In case you wish 

to find out more about this great chef’s training program, please call the Association where 

the project’s marketing executive Doris Frei, or Marwa Said and Amr Abdel Salam of the 

ECA membership department can provide you with all the details or arrange for someone 

to visit your establishment. Also presentations on the program will take place in the main 

cities and resort regions such as Cairo, Sharm El Sheikh, Hurghada and Luxor. 

It is a massive undertaking with many details and logistics involved; from kitchen 

installments to ordering jackets and chef’s knives for students; from drawing up market 

lists for the practical sessions (as two thirds of the program is practical skills training), to 

developing marketing materials and applications forms for student enrollments. However, 

with all parties dedicated and involved to get all in place and organized during the 

remaining five months, we are sure to kick off and welcome our first students by January’11. 

We will keep you posted on all the developments, but for now, I would like to wish 

everyone a blessed Ramadan and a happy Eid Al Fitr! 

Ahmed El Nahas 

Chairman, Egyptian Chefs Association 


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C o m p e t i t i o n 

H.E. Zoheir Garranah attends the 

National Salon Culinaire’10 

Photography: Salah Ibrahim 

The Egyptian Chefs Association held its 13th annual National Salon 

Culinaire on Tuesday 29 June, kindly hosted by the InterContinental Citystars 

and sponsored by Juhayna Food Industries and Unilever Foodsolutions. 

This year's edition of the Chef’s Association’s annual culinary show was honored 

by the attendance of H.E. the Minister of Tourism, Mr. Zoheir Garranah, who 

emphasized the importance of high-quality food in attracting and sustaining 

tourism. Also among the VIP attendees was Mr. Ahmed El Nahas, President of the 

Egyptian Tourism Federation and Chairman of the Egyptian Chefs Association, 

who announced to the distinguished guests the Culinary Training Centers 

Project of Egypt. 


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This Ministry of Tourism-funded project will enhance the 

culinary standards of the hospitality establishments as well 

as provide young Egyptians with an opportunity to learn a 

specialized skill to be employed in the industry. The project 

will be managed by the Egyptian Tourism Federation with the 

technical assistance of the Egyptian Chefs Association, already 

renowned for its quality kitchen training programs. The first two 

Culinary Training Centers to be opened will be located at the 

Akhbar Al Youm Academy in 6th of October and at the Faculty of 

Tourism & Hotels, South Valley University in Luxor. 

Also in attendance at this year’s Salon Culinaire was the 

President of the World Association of Chefs Societies (WACS), 

Gissur Gudmundsson, along with five other prominent 

international guest jury members, who had been specially flown 

in to judge the Egyptian chef’s competition. The international 

judging committee awarded in total 42 Bronze medals and 

10 Silver medals at this year’s culinary show. The ECA Culinary 

Trophy 2010 was awarded to the Hurghada Marriott Beach 

Resort. Although the overall standard of the exhibits was not as 

high as last year, the Junior chefs' participation was noteworthy. 

They scored 4 bronze and 3 silver medals out of a total of 14 

entries. Also worth mentioning were the only two female chef 

entries of the competition, scoring a bronze and a silver medal, 

both in the category Main Course Middle Eastern Cuisine. One 

of them, Chef Sayeda Hussein Nasr of InterContinental Hotel 

Group CityStars even won the overall highest score award in 

this category. Extra flair was added to the annual show by the 

Culinary Ambassadors of Egypt, who showed their talents to their 

colleagues and also prepared the delicious canapés served at the 

cocktail reception held as conclusion to this year’s event. 

Although Chef Markus Iten, President of the Egyptian Chefs 

Association, was happy with the turnout this year and the 

attention the show received by the Ministry of Tourism, he was 

less pleased with the level of the culinary exhibits. Therefore, he 

thanked all competitors, but urged them to gear up their efforts 

in preparation for competitions. Only dedicated practice and 

training will ensure that international standards are achieved. The 

international judging committee was of the same opinion, and 

complemented the ECA on the overall organization of the show, 

and gave the competitors the feedback they needed to improve 

their exhibits next time around. 

The ECA wishes to thank all participants, judges, sponsors, and 

supporters for the success of the National Salon Culinaire’10. 

J u l y - A u g u s t 2 0 1 0 

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Medal Winners Team Competition National Salon 

Culinaire’10. Congratulations! 

1st Place 

ECA Culinary Trophy’10 

Silver Medal 

Hurghada Marriott Beach Resort 

Team Members 

Essam Sayed 

Executive Chef 

Ahmed Said 

1st Commis 

Mohamed Abdallah 

1st Commis 

Abdel Mohsen Amin 

Pastry Chef 

2nd Place 

Bronze Medal 

InterContinental Hotel Group City Stars 

Team Members 

Essam Rashwan 

Junior Sous Chef 

Hamed Hassan 

Chef de Partie 

Ahmed Ragab 

1st Commis 

Mohamed Ismail 


3rd Place 

Bronze Medal 

JW Marriott Hotel Mirage City 

Team Members 

Ahmed Mahmoud Salah 

HACCP Manager 

Mohamed Mahmoud Hassanein 


Yasser Hosni 


Ali Fathy 

Demi Chef de Partie 

Highest Score Awards - Juniors 

Sponsored by Juhayna Food 

Industries 

Categories: Starters, Tapas, Show 

Platters, Vegetarian Platter 

Mohamed Selim 

3rd Commis 

Semiramis InterContinental 

Plated Starters 

Bronze Medal 

Categories: Plated Main Course, 

Main Course Middle East Cuisine, 

Three Course Menu 

Adel Mustafa 

2nd Commis 

JW Marriott Mirage City 

Main Course 

Silver Medal 

Highest Score Awards - Seniors 

Sponsored by Unilever 

Foodsolutions 

Categories: Starters, Tapas, Show 

Platters, Vegetarian Platter 

Antar Ali Mohamed 

Sous Chef 

Iberotel Aqua Marine Hurghada 


Silver Medal 

Categories: Plated Main Course, 

Main Course Middle East Cuisine, 


Sayeda Hussein Nasr 



Main Course Middle Eastern Cuisine 

Silver Medal 

Categories: Plated Starters, Petit 

Fours with Showpiece, Novelty Cake, 

Wedding Cake 

Hassan Mohamed Nour El Din 

2nd Commis 


Petit Fours with Showpiece 

Silver Medal 

Category: Decorative Showpiece 

Mahmoud Hussein 

Chef Artist 

Fairmont Towers Heliopolis 

Silver medal 


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Medal Winners Individual Competitors National Salon 

Culinaire’10. Congratulations! 

Silver Medals Juniors 

Plated Main Course 

Adel Mustafa 

2nd Commis 



Moustafa Omar Farouk 

Trainee 



Hassan Ali Mahmoud 

Trainee 


Silver Medals Seniors 


Antar Ali Mohamed 

Sous Chef 

Iberotel Aqua Marine Hurghada 


Sayeda Hussein Nasr 



Show Platter Fish 

Hassan Mohamed Nour El Din 

2nd Commis 



Mohie El Din Mokhtar 



Essam Abdel Hakim 

3rd Commis 



Amira Mohamed 

2nd Commis 


Bronze Medals Seniors 


Ashraf Omar 



Mahmoud Maher 

1st Commis 

Iberotel Cairo Hotel & Casino 

Show Platter Fish 

Mohamed Abdel Mohsen A. Fattah 




Walid Abdel Fattah 



Decorative Showpiece 

Sameh Said Ali Khodeir 

Executive Pastry Chef 

Salé Sucré 

Mahmoud Hussein Hamed 

Chef Artist 

Fairmont Towers & Heliopolis Hotel 

Ismail Salah El Din Masaud 

Pastry Chef 

T- Club Marsa Alam Hotel 

Bronze Medals Juniors 


Mohamed Selim 

3rd Commis 


Montasser Abdel Galil Basha 


Club of El Nasr Co. for Oil 

Hossam El Din Mustafa 

3rd Commis 

Ramses Hilton Hotel 

Hamdy Mohamed Abdel Aziz 

Executive Sous Chef 

Beach Albatros Hotel 

Mohamed Fathy 

2nd Commis 


Wael Hassan 

2nd Commis 



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Ahmed Farouk Shaker 


Iberotel Cairo Hotel & Casino 

Atef Ibrahim Ahmed 


LSG Sky Chef - EgyptAir 

Mohamed Mahmoud Hassanein 



Bassam Fawzy 

2nd Commis 



Mohamed Mahmoud Mohamed 


Tempo Restaurant & Lounge at The 

Allegria Golf Club 


Yasser Taha 

2nd Commis 


Yasser Sayed Soliman 


LSG Sky Chef - EgyptAir 

Mohamed Salem Ahmed 


Concorde El Salam Hotel Cairo 

Amr Abdel Kader 



Plated Desserts 

Hesham Abdel Maaboud 

1st Commis 


El Sayed Mohamed Orabi 



Ahmed Helmy Reyad 



Ahmed El Sayed 

Chef de Partie Pastry 

Grand Hyatt Cairo 

Reda Mohamed Ali 

1st Commis 


Wedding Cake 

Emad Afify 



Abbas Mohamed El Sayed 



Sameh Said Ali Khodeir 

Executive Pastry Chef 

Salé Sucré 

Decorative Showpiece 

Fathy Attia El Batran 



Ramadan Mahmoud El Sharkawy 


Lagoon Resort Alexandria 

Hussein Mohamed Mahmoud 

Kitchen Artist 

Iberotel Makadi Beach 

Ali Ahmed Ali 



Montasser Amir Gawergy 

Senior Chef Artist 

Savoy Sharm Hotel 

Khaled Ahmed Fahmy 

Sous Chef 

Sun Rise Festival Hurghada 

Hussein Mohamed Mahmoud 

Kitchen Artist 


Mohamed El Sayed Ibrahim 

Chef Garde Manger 





Gerges Fathy Kamel Nawar 

Pastry Chef 

Sands Taba Hotel 


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Judging Committee National Salon Culinaire’10 

Head Judges 

Gissur Gudmundsson 

Robert Oppeneder 

Arnold Tanzer 

Martin Kobald 

Nermine Hanno 

Thomas Gugler 

Judging Committee Assistants 

Tarek Ibrahim 

Mohamed El Saadany 

Samir Abdel Azim 

Badr Abdel Hafiz 

WACS President 

WACS Certified Judge Level A 

Chairman WACS Culinary Competition Committee 

WACS Certified Judge Level A & P 

Continental Director of WACS Africa & Middle East 

WACS Certified Judge Level A 

Chairman WACS Marketing & Communication Committee 

TV Culinary Show Presenter & Food Editor Fatafeat 

WACS Certified Judge Level B 

Manager Menu Design & Costing 

Executive Master Chef Saudia Catering 


Senior Consultant MLA Africa & Middle East 


Executive Chef Jolie Ville Maritim Alexandria 

Corporate Executive Chef, Jaz & Iberotel Hotels Egypt 

Culinary Instructor in Training 

Culinary Training Centers of Egypt 

Culinary Ambassadors of Egypt 

Abdallah Kamel 

Pastry Chef 

Galal Farouk 


Hany Hamed Badr Hamed 

Sous Chef 

Hassan Alaa El Din 

Commis 

Mohamed Hussein Nosseir 


Mohamed Mahmoud El Sadaawy 


Mohamed Rabei Abdel Meguid 

1st Commis Garde Manger 

Mina Sobhy Gaballah 


Omar Abdel Moneim 


Walid Roushdy 




Tarek Ibrahim Khamis 

Senior Consultant 

InterContinental Citystars 


Holiday Inn Citystars 




Tempo Restaurant & Lounge at The Allegria Golf Club 





Team Manager & Trainer Culinary Ambassadors of Egypt 

MLA Africa & Middle East 

Trainer Culinary Ambassadors of Egypt 

Thank You Sponsors & Contributors National Salon 

Culinaire’10 

Host 


Main Sponsors 

Juhayna Food Industries 

Unilever Foodsolutions 

Other Sponsors & Contributors 

Al Ahram Beverages Company 

Al Qaswaa Co. for Trade and Supplies 

Alex Bakeries 

AM Foods 

Egypt Bakery Stores 

EgySwiss 

Egyptian Group for Marketing 

El Mohandess Co. 

Farm Frites 

Golden Pack 

Mass Food – Temmys 

Nestlé Egypt 

Primavera 

Ramses Fresh 

Soudanco 

Three Chefs 

Watania for Trading 


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I n t e r v i e w 

Photography: Salah Ibrahim 

WACS Reaching Out 

For the first time, Gissur 

Gudmundsson, WACS President, 

attended the National Salon 

Culinaire’10 in Cairo. Samira 

Mahmoud met Chef Gissur to 

talk about his aspirations and the 

future role of WACS as he sees it. 

You have always been very active in chefs' Associations, what 

is the strength of Associations as you see it Why are they so 

important for chefs 

I have been on the board of WACS since 2004 and I would say 

that it should be a requirement to serve on the board first before 

one becomes president, as it allowed me to be well acquainted 

with the functioning of the organization and this facilitated my 

work tremendously. 

The strength of Associations is the networking and common interests 

and goals they represent. Chefs in various countries share so much and 

have such similar interests! This coming together of chefs is important as 

we are setting rules and regulations for international competitions that 

all must agree on. It's similar to the FIFA; imagine if football was played by 

different rules in different countries We need rules, not just guidelines; 

and it's important because there is so much effort and money involved, 

so the competition rules need to be fair to all. 


J u l y - A u g u s t 2 0 1 0 

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I n t e r v i e w 

As WACS President, what do you feel are the most 

important priorities facing chefs today 

For chefs in the past and today, education is always priority 

number one, two and three! Education builds itself up by 

passing on the knowledge to the next generation in order to 

raise the standards. In other words, education is important 

because it serves everyone's interests. 

Take the WACS as an example. The WACS is 80 years old today. 

All the things that were done in the past allow us to function as 

we are today. Without that we wouldn’t be here today. At first the 

organization was created to lobby for chefs' rights and interests 

throughout the countries that were taking part. After World War II 

it became an organization more oriented toward looking out for 

the general interests of the chefs and for professional networking 

among all chefs across borders. 

What do you aim to accomplish before your tenure is over 

How do you see the development of WACS over the next 

few years 

Two years ago I made a promise to open a head office. We 

hired our first person a year ago, and we will continue to hire 

part-time staff in the Americas and Asia. In my view, you need 

staff and can’t depend only on volunteers to ensure that goals 

are executed in due time and that there will be continuity in 

the projects undertaken, with programs followed through 

even as board members change. 

The major hurdle in the past was funds, but financial 

resources come when you do things that are of value. We 

just launched a magazine for our members. We've also made 

our website available in four languages and completely 

redesigned the website. We have to take a business approach 

in managing the organization and things will start to happen. 

I have always believed that if you have something in mind that 

is of value and that you believe in, you must first do it, and 

then the funds will follow. 

I think that one of the priorities for us is to ensure a future 

office for WACS with staff so that all the good things will be kept 

in one place regardless of who is in charge. This will ensure our 

members access to WACS at all times, 24 hours a day. 

What role would you like to see WACS play outside the 

European countries and the US 

WACS should play the same role all over the world. In some 

countries where you don't have the same culinary educational 

system, such as Haiti or Georgia, there is a chance for WACS 

to get involved in helping those countries with their culinary 

education problems. We have a plan, for instance, to involve 

chefs that are retired to help teach the future generation. This 

will be done through the “World Chefs Without Borders”. 

In fact, there are plans to bring many efforts all under one 

umbrella, the “World Chefs Without Borders”. It will be a win-win 

situation, as small local projects will feel part of a whole, and for 

the “World Chefs Without Borders” it will also be good as it will 

lend it more weight if it represents so many projects. We will be 

able to say that we have raised so much in funds for instance, 

so that our voice is heard louder and clearer when dealing 

with large players such as governments, large international 

organizations, the United Nations, and others. For example, we 

are negotiating an agreement where the Canadian Army will 

build us a kitchen anywhere in the world where it is needed. 

We do bear in mind that WACS is an organization that has no 

boundaries and no political affiliations. 

If you had unlimited resources, which issues that affect 

chefs would you tackle and why 

It has to be "Education". We are already working on 

standardizing the education that chefs receive. We also want 

to standardize the word "chef". For example, when you use the 

word "doctor" there is a certain basic education that you must 

have, in order to be allowed to use the term "doctor". We want 

to create the same with the term "chef". So we are working on 

developing a set of criteria for basic education that would be 

needed as a minimum requirement to allow the term "chef" 

to be used. The key consideration is which schools can be 

recognized as accrediting members that in turn can recognize 

individuals as "chef" in accordance with the internationally 

accepted standard for chefs’ education. 

This is the work of the Education Committee, a group that 

includes countries like Malaysia, Canada, Norway and the US, 

among others, and is working on the recognition of "Quality 

Culinary Education Programs". We are trying to create a 

program that will set the standards for recognition by culinary 

schools worldwide. One challenge has been to choose the 

level for this standard in a way that is not too high, or you will 

exclude too many schools, nor too low or it will loose its value 

and credibility. We opted for somewhere near the middle level 

so as to include as many quality establishments as possible, 

while still maintaining a level worthy of our name. 

How do you see cooperation among chefs in the future 

For tomorrow's chefs there will be a crucial choice: 

either you open up for exchange and benefit from others' 

experience or you will perish. Choosing to open up exposes 

you to different visions of gastronomy in different countries 

when you travel. That's the best way today for continuing 

education and it's a worldwide trend. It's happening now 

with easy communication through internet and it's getting 

more exciting for chefs as they are now able to experience the 

cuisines of other nations firsthand and to enrich themselves 

professionally in the process. 

What was your proudest moment as WACS president so far 

It's hard to pinpoint any specific moment. I'm especially 

proud of the camaraderie that exists between chefs; everyone 

tries to help in one way or another. In fact you can ask for 

almost anything imaginable that you need from colleagues, 

they are sure to provide it and gladly! This camaraderie knows 

no boundaries and it makes no difference what language you 

speak; we have a common body language between us chefs 

that all of us can understand! 

Any advice for young chefs starting out 

Yes. Too many chefs start out thinking they can be stars 

and geniuses. But you should learn the basics first before you 

try to excel!! 


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F e a t u r e 

Dining by 

Nordic Lights 

You may be familiar with the Nordic lights, but how familiar are you with 

Nordic cuisines Chef’s Corner gives you a glimpse into the kitchen delights 

and cuisines of the Northern European countries. 


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F e a t u r e 

Written by: Violeta D. Salama 

Nordic cuisine is defined by simplicity, since emphasis is 

placed not on elaborate tasting heavy sauces, but rather on the 

natural flavor of local produce. Because of the countries’ location 

far north in the European continent, they are destined to endure 

long and cold winters and shorter summers. Therefore, the local 

cuisine has had to rely for many years on animal products and 

earthy tubers, with vegetables and herbs used sparingly. On the 

other hand, what the dishes lack in spices, they more than make 

up for in heartiness of taste! 

There are many similarities to be found between the Nordic 

neighbors, dictated by the parallel climate conditions and the 

blessed abundance of the sea washing their shores. Despite 

not being native to the region, the potato has become the 

undisputed king of the staple fare, its presence ubiquitous in 

all the Nordic cuisines: as mashed potato, new potatoes, potato 

dumplings and potato salads, this versatile tuber has deep roots 

in the hearts and stomachs of the local people! Another common 

denominator which all the cuisines posses is the wealth of wild 

berries, largely available throughout the region. Berries are used 

in soups, as an accompanier to stews and reindeer steaks, in cold 

drinks and warm pastries. Especially popular is the lingonberry 

jam (slightly similar to cranberry sauce), which is served with 

traditional meat balls in Denmark and Sweden, as a condiment 

to meat dishes in Finland and as a sweet dessert in Norway and 

Iceland. 

A special place has to be allocated to the importance of meat 

balls in Swedish, Norwegian and Danish cuisines; but, whereas 

in Sweden and Norway the meatballs are served with a heavy 

cream sauce and mashed potatoes, in Denmark the traditional 

“frikadellers” (meatballs) are preferred with cabbage in white 

sauce. As hunting is very big in the Nordic countries, game 

meat is a constant presence on the dining table, with reindeer, 

moose, duck and fowl providing meals rich in meat with distinct 

taste. Game meat does feel heavy both in flavor and digestion, 

therefore it is often served with crushed junipers berries or 

lingonberry jam on the side, to neutralize the heavy taste of the 

meat with the sweet taste of the condiments. 

Since the Nordic countries are surrounded by water, seafood 

is the mainstay of the cuisine. Types of seafood vary but popular 

choices include herring, salmon and trout; shrimps, lobster and 

crayfish. Icelanders, however, feast on haddock, cod, halibut 

and plaice. Pickled herring is the number one appetizer in both 

Sweden and Denmark, and it is most often served with boiled 

eggs, potatoes and a sour-cream based sauce. In Denmark, 

herring can also be found which is first fried and then marinated; 

this is called "stegte sild i eddike", meaning "fried herring in 

vinegar". On extra festive occasions, a prepared "silderet" (herring 

dish) might be served in which the herring pieces are placed in 

a serving dish along with other ingredients such as onions and 

capers, or apples and horseradish. 

The one traditional Norwegian dish with a claim to 

international popularity is the smoked salmon. It is now a 

major celebrity, gracing tables around the globe. Served 

as an appetizer, in a sandwich or with scrambled eggs, it is 

accompanied with capers, horseradish and a dill sauce or simply 

with sliced lemon and buttered toast. Close to smoked salmon is 

"gravlaks" or "dug salmon", which is salt and sugar cured salmon, 

seasoned with dill and other herbs and spices. Gravlaks, though 

native to Norway, is also served in the other Nordic countries 

and has found popularity among international food-savvy 

connoisseurs. 

Bread and bread dishes also play an important part in the 

Nordic diet, with whole meal and rye breads being the most 

loved varieties. Rye breads are used as a foundation for openfaced 

sandwiches, with toppings containing anything from 

smoked salmon and herring to cheeses and liver pâtés. In 

addition, each country has its own selection of mouth-watering 

pastries, some filled with jams, others with chocolates, some 

covered in pearl sugar and others laced with cinnamon and 

vanilla. Sweet pastries are predominantly served accompanied 

with coffee, and since the Nordic countries hold the first place 

for coffee consumption per capita, there must be a whole lot of 

sweet treats served up there! 

Food festivals play an important role in maintaining the spirit 

of the Nordic people throughout the year. Just like in many 

other countries, food festivals are great occasions for people to 

eat, drink and be merry! "Kraftskiva" in Sweden and "Krabbelag" 

in Norway are two such splendid occurrences dedicated to the 

love of seafood, boiled potatoes and schnapps, innate in the 

hearts and bellies of the Nordic gourmands. Kraftskiva (crayfish 

party) takes place in August, and its participants indulge in 

large amounts of boiled crayfish and all its accompaniments. 

Krabbelag (crab party) on the other hand is a more frequent 

festivity, which fortunately for the Norwegians takes place 

anytime someone decides to cook large crabs in a hot pot while 

serving drinks and chatting with good friends! Whereas the 

Swedes and Norwegians commemorate their appreciation for 

seafood, the Icelanders observe a particular tradition of their 

own, which unfortunately will send the faint-hearted running for 

the door! “Thorrablot”, is a midwinter festival in Iceland and what 

makes that festival special is the plate of “thorramatur”, offered! 

Thorramatur consists of cured meat and fish: smoked lamb’s 

head, liver sausages, rams testicles, dried fish and fermented 

shark being a few examples served to the brave! 

As for Denmark, it may not have a wild food festival but 

instead, it has its “Polsevogn” (sausage wagon), which represents 

a faithful local tradition in its own right! Polsevogn is the 

"original" fast food outlet in Denmark, where one can eat a 

variety of different sausages, some smothered in mustard and 

others in remoulade sauce! Polsevogns in Denmark are as 

widespread and popular as “Foul and Taameya” shops available 

throughout Cairo! And as much loved and appreciated! 


J u l y - A u g u s t 2 0 1 0 

15

R e c i p e s 

S m o k e d Pa n f r i e d S a l m o n 

(Iceland) 

Smoked panfried salmon on a bed of salad served with 

horseradish and herb oil dressing. 

Cut cold smoked salmon into 60 g slices. Fry in pan, start 

with bone side then skin side until medium rare. 

Salad 

Make mixture of fresh colorful salad arugula as main part, 

and mix in with 5 g lemon zest, 15 g capers, 25 g pinus 

pinea, black sesame seeds and fine strings of mint. 

For horseradish sauce mix well 200 g crème fraiĉhe, 15 

g freshly ground horseradish, juice of 1 lime, pinch of 

salt and pepper and touch of sweet ketchup. Let rest 

for one hour. 

For herb oil mix together 100 ml extra virgin olive oil, fresh 

basil, fresh parsley, fresh coriander and a touch of salt and 

pepper. Mix well in blender. 

L a y e r e d B r e a d a n d A p p l e D e s s e r t 

w i t h Co t t a g e C h e e s e 

(Estonia) 

25 servings 

500 g Dry sourdough rye breadcrumbs 

500 g Light brown sugar 

1 pkg Ground cinnamon 

3 kg Apples 

100 g Butter 

2 kg Cottage cheese 

1 pkg Vanilla sugar 

2 kg Whipping cream 

500 g Blackcurrants 

200 g Chopped hazelnuts 

Blackcurrant sprigs as garnish 

Fry the breadcrumbs with butter, 200 g sugar and 

cinnamon. Whip the cream and fold the cottage cheese 

gently in and add vanilla. Place the apples in a saucepan 

with a little water. Cook gently until tender, add the 

currants and some sugar and remove saucepan right 

away from the stove. Cool quickly in a cold water-bath. 

Use the rest of sugar for making caramel and mix this 

with the chopped hazelnuts. Save part of the caramel and 

hazelnut praline for garnish, and mix the rest with the fried 

breadcrumbs. Arrange the bread mix in individual serving 

bowls and layer with the cream cheese and apple mix. 

Garnish with the praline and blackcurrant sprigs. 


J u l y - A u g u s t 2 0 1 0 

16

R e c i p e s 

J a n s s o n s Te m p t a t i o n 

(Sweden) 

4-6 servings 

1000 g Potatoes 

(do not use new potatoes) 

2 Onions 

15 g Butter 

100 g Swedish style anchovy fillets in brine 

400 g Whipping cream 

30 g Breadcrumbs 

Preheat oven at 250ºC. Peel and cut potatoes into strips. 

Do not rinse potatoes, as their starch thickens the sauce. 

Peel onions, cut into thin slices and sauté in 15 g butter 

until soft. Generously grease a deep, straight-sided 

ovenproof dish. Layer potatoes, onions and anchovies, 

ending with potatoes. Press down lightly to even out 

surface. 

Pour cream almost to top of potatoes. Sprinkle with 

anchovy brine and breadcrumbs. Add a dot of butter and 

bake about 45 minutes. 

L a t g a l e H o t S m o k e d E e l w i t h 

B e e t r o o t s 

(Latvia) 

200 g Hot smoked eel 

45 g Horseradish cream 

5 g Spring onions finely chopped, or chives 

120 g Boiled small beetroots 

Marinade 

45 ml Vinegar 

2 Bay leaves 

4 Juniper berries 

30 g Sugar 

5 g Salt 

500 ml Water 

Boil marinade until sugar is melted. Pour over the 

beetroot. Chill down fast and place into fridge for 24 

hours. Cut the beetroot into lobes. Place a piece of hot 

smoked eel fillet on a plate and place the beetroot on top 

sprinkle with a drop of horseradish cream and garnish 

with fine chopped spring onions (or chives). 

Source of recipes and photographs: 

Chefs without Borders, 

edited by Katrin Streimann. 


J u l y - A u g u s t 2 0 1 0 

17

P r o f i l e 

Nobuyuki 

Matsuhisa … 

From a Modest 

Sushi Chef into a 

Global Superstar 

Sashimi Salad with Matsuhisa soy sauce 

dressing, Yellow Tail Sashimi with Jalapenos, 

Squid Pasta with light garlic sauce, and Black 

Cod in Miso are some of the imaginative 

signature dishes that led Food & Wine 

Magazine to name Nobuyuki Matsuhisa one 

of America's "10 Best New Chefs" for 1989. 

Compiled by: Amal Bassaly 

Nobuyuki Matsuhisa, known to the world as 

Nobu, is a celebrity chef and restaurateur 

famous for his fusion cuisine that blends 

traditional Japanese dishes with South 

American (Peruvian and Argentine) ingredients. 

Nobu was born in Saitama, Japan. At age six 

his father tragically died in a traffic accident 

and he and his two older brothers were raised by his mother. 

The celebrity chef began his career as an apprentice at a Tokyo 

restaurant, "Matsue Sushi", where he was considered a trainee 

for a very long time and not even allowed to slice fish for the 

first three years! In 1973, at age 24, he was invited by a regular 

customer who was a Peruvian entrepreneur of Japanese descent 

to open a Japanese restaurant in Peru, with the same name of 

Matsue in partnership with his sponsor. Nobu was unable to find 

many of the ingredients he took for granted in Japan and had to 

improvise, and it was here that he developed his unique style of 

cuisine that incorporated Southern American ingredients into 

Japanese dishes. 

He then bounced around between peddling fusion cuisine in 

South America, opening an eatery in Alaska that burned to the 

ground, to working nine years at a Los Angeles sushi bar to pay 

off his debts. In 1987, he opened his own restaurant "Matsuhisa" 

in Beverly Hills. The restaurant quickly became a hot spot and was 

frequented by Hollywood celebrities, including Robert DeNiro, 

who invited Nobu to set up a restaurant in New York. In August 

1993, the two opened up in partnership "NOBU". Restaurants 

bearing his name were later opened in Milan, London, Greece, 

Dallas, Tokyo, Honolulu, and Dubai. Nobu's friendship with 

DeNiro landed him a role in the 1995 Martin Scorsese film Casino, 

as a wealthy businessman. Today, the Michelin-starred Nobu has 

17 upscale restaurants that are as famous for their buzz as they 

are for their food. 

In 1998, Los Angeles Times Magazine included him among 

Southern California's rising stars, while in 1993, New York Times 

chose Matsuhisa as one of the Top 10 restaurant destinations of 

the world. As New York Times food critic Ruth Reichl puts it, "Nobu 

epitomizes the energy of the city". He was nominated one of the 11 

Most Influential Chefs of the Decade by Madrid Fusion (2009). 

For Nobu, 21st century cooking is influenced by globalized 

tastes and the speed with which fresh produce can be shipped 

around the world. "Twenty years ago, it was very different," he 

said. "Now, it's very easy to get something the next day from 

France, Japan, Italy, and Australia. We can have white truffles 

from Italy flown to Hong Kong. We can use anything we want," 

he explained. "The most important thing is that chefs have to 

understand basics. They need training — how to select the 

fish, how to clean the fish, how to sharpen the knives, how to 

select the ingredients. If you have no basics, it will only lead to 

confusion." Nobu understands, however, that what is considered 

"basic" is also constantly changing. Several of his signature 

dishes, which were considered innovative a decade or two ago, 

are now standards in modern Japanese cuisine. "That is why I 

don't want people to just come, eat, drink, pay the check, then 

bye-bye. I want them to see how beautiful the plate is, and enjoy 

it from beginning to end". 

Chef Matsuhisa's restaurants, and the dishes he engineers, 

feature a completely unique vision that is part Japanese, part 

South American, and entirely sophisticated. With his rebelling 

technique and international collection of flavors, Nobu 

does indeed embody the diversity, the cultural mix and the 

excitement of two of the world's most dynamic cuisines. 


J u l y - A u g u s t 2 0 1 0 

18

R e c i p e s 

Mise en place 

Prepare almond biscuit (recipe see page 25) 

G e n o e s e C a k e 

Ingredients 

300g Almond paste 250g Caster sugar 

160g Egg yolks 750g Whole eggs 

500g Flour 175g Melted butter 

Preparation 

Mix the almond paste and sugar, and whip at low speed for 5 minutes. Add the egg yolks progressively, then 

the whole eggs and beat for 15 minutes. Pour a small amount of this preparation into the melted butter. Add 

the flour to the dough and butter mixture, stirring gently. Pour into 6 cm high rings and bake at 180ْ C for 35 

minutes. 

B a n a n a M i x 

Ingredients 

500g Banana, sliced 40g Sugar 

50g Butter 50g Lemon juice 

Preparation 

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

B a n a n a S y r u p 

Ingredients 

200g Sugar 200g Water 

80g Banana purée 20g Lemon juice 

Preparation 

Mix all ingredients and boil. Cool before use. 

B a n a n a M o u s s e 

Ingredients 

250g Tortina natural (Carma) 250g Water 

250g Banana purée 50g Lemon juice 

250g Whipped cream (Elle&Vire) 

Preparation 

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

fold in the whipped cream. 

Finishing and Presentation 

Take stainless steel ring of 24 cm and place almond biscuit 

around the ring. Place a bottom layer of Genoese cake and add 

banana syrup by brush. Add a layer of banana mix and then 

a layer of approximately 1 cm of banana mousse and another 

layer of Genoese cake, then fill the ring with banana mousse. 

Cover with transfer sheet and freeze. Decorate with gel, fresh 

banana slices and chocolate leaves. 

B a n a n a M o u s s e 


These pages are kindly sponsored by: 

Telephone: 2794 1378 / 2796 1027 

R e c i p e s by: C h e f M o k htar Abdel A z i z 

J u l y - A u g u s t 2 0 1 0 

19

R e c i p e s 

A l m o n d B i s c u i t 

Ingredients 

90g Almond powder 90g Icing sugar 

25g Flour 3 Eggs 

3 Egg whites 15g Sugar 

15g Butter Cinnamon Powder 

Preparation 

Mix the almond powder, icing sugar, flour and eggs together until white and light. Make the meringue with 

the egg whites and the sugar, combine this with the first mixture, and then add the butter. Spread on a 

silicon sheet and bake at 180ْ C for 12 minutes. 

R i c e Cu s t a r d 

Ingredients 

125g Short grain rice 200g Milk 

100g Grenadine 1/2g Salt 

30g Sugar 

Preparation 

Wash the rice. Blanch it and then cook it in the milk, along with the grenadine, sugar and salt. Place the rice 

custard into flexipan moulds and freeze. 

S w e e t Pa s t e 

Ingredients 

50g Almond powder 190g Butter 

120g Eggs 400g Flour 

150g Icing Sugar 

Preparation 

Cream the butter then add the ingredients one at a time, icing sugar, almond powder, eggs and flour. As 

soon as the ingredients are incorporated, stop working the dough. Wrap and keep in the refrigerator until 

further use. 

A l m o n d C r e a m 

Ingredients 

200g Butter 

150g Almond powder 

150g Sugar powder 

5g Custard powder 

240g Eggs 

Rice Custard and Almond Cream Tart 


Preparation 

Mix the butter until smooth. Add the almond, sugar powder, 

custard powder and eggs and mix again for 2 minutes on 

medium speed. 

Finishing and Presentation 

Line the tart ring with sweet paste and fill with almond cream. 

Bake at 180ْ C for 20 minutes. Cool down the tart, then place 

a layer of rice custard on top and freeze. Spray with red cocoa 

butter (Callebaut) and decorate with fresh fruits. 

4 

J u l y J u- l y A u- g uA us t g u2 s0 t 1 02 0 1 0 

20

F e a t u r e 

Fruits for Health 

We all think eating fruit simply means buying it, washing it, cutting it and 

just popping it into our mouths. In fact it is not as easy as you think. 

It's important to know how and when to eat fruit. 

What is the correct way of eating fruit 

Fruit is one of the most important food groups. But an 

important point to pay attention to is that fruit should only be 

eaten on an empty stomach. That means not eating fruit after 

your meals!! 

If you eat fruit in this manner, it will play a major role in 

detoxifying your system, supplying you with a great deal of 

energy for weight loss and other life activities. Graying hair, 

balding, nervous outburst, and dark circles under the eyes, all 

of these conditions will improve if you take fruits on an empty 

stomach. 

Let's say you eat two slices of bread and then a slice of fruit. 

The slice of fruit is ready to go straight through the stomach 

into the intestines, but it is prevented from doing so by the 

presence of the bread. In the meantime, the minute the fruit 

comes into contact with the food in the 

stomach and digestive juices, the entire mass 

of food begins to spoil. The whole meal starts 

to ferment and turn into acid! 

So please eat your fruits on an empty 

stomach and not after a heavy meal! We have 

all heard people complaining – every time I 

eat watermelon I burp, when I eat durian my 

stomach bloats up, when I eat a banana I feel like 

running to the toilet, etc. – actually all this will not 

arise if you eat the fruit on an empty stomach. It's 

only when the fruit mixes with the putrefying other 

food and produces gas that you will bloat! 

Also, note that there is no such thing as some acidic 

fruits, such as orange and lemon, because all fruits become 

alkaline in our body, according to Dr. Herbert Shelton who did 

research on this matter. Once you have mastered the correct 

way of eating fruit, you will hold the secret to beauty, longevity, 

health, energy, happiness and normal weight. 


J u l y - A u g u s t 2 0 1 0 

21

F e a t u r e 

As for fruit juice, drink only fresh fruit juice, not juice from the 

can. Don't even bother drinking juice that has been heated. Don't 

eat cooked fruits because you don't get all the nutrients. You only 

get the taste. Cooking destroys the vitamins. 

Eating the whole fruit is better than drinking the juice. If you 

should drink the juice, drink it mouthful by mouthful slowly, in 

order to let it mix with your saliva before swallowing it. You can 

go on a 3-day fruit fast to cleanse your body. Just eat fruit and 

drink fruit juice throughout the 3 days and you will be surprised 

when your friends tell you how radiant you look! 

Kiwi: Tiny but mighty. This is a good source of potassium, 

magnesium, vitamin E and fiber. Its vitamin C content is twice 

that of an orange. 

Apples: An apple a day keeps the doctor away 

Although an apple has a low vitamin C content, it 

has antioxidants and flavonoids which enhance 

the activity of vitamin C, thereby helping to 

lower the risks of colon cancer, heart attack 

and stroke. 

Strawberry: Protective fruit. 

Strawberries have the highest total 

antioxidant power among major 

fruits and protect the body from 

cancer-causing, blood vesselclogging 

free radicals. 

Orange: Sweetest medicine. 

Taking 2-4 oranges a day may 

help keep colds away, lower 

cholesterol, prevent and dissolve 

kidney stones as well as lessen 

the risk of colon cancer. 

Banana: The energy booster. Bananas contain all three 

natural sugars, glucose, fructose and sucrose, which together 

with the great amount of fiber found in them, makes bananas 

the ideal energy providing fruit. Bananas also help fight 

depression, stress, PMS symptoms and morning sickness in 

women, constipation, anemia, heart burn among many others. 

So, a banana really is a natural remedy for many ills. When you 

compare it to an apple, it has four times the protein, twice the 

carbohydrate, three times the phosphorus, five times the vitamin 

A and iron, and twice the other vitamins and minerals. 

Grapefruit: Jump starts the metabolism. Grapefruit can 

help in weight loss, since it is low in sodium, high in fat burning 

enzymes and has high water content. Grapefruits are also 

powerful drug poison eliminators and natural antiseptic for 

wounds when used externally. In cosmetics, grapefruit 

extracts are often used in rejuvenating creams 

and in facial cleansers. 

Dates: First prize for nutrient 

contain. Dates have the highest 

nutritional value. Apart from 

being rich in natural fibers, dates 

also comprise of a lot of other 

nutrients, like oil, calcium, sulfur, 

iron, potassium, phosphorous, 

manganese, copper, magnesium, 

etc. Dates are excellent cure for 

intestinal disturbances; 

they improve sterility 

and help prevent 

abdominal 

cancer. 

Watermelon: Coolest thirst 

quencher. Composed of 92 % 

water, it is also packed with a giant 

dose of glutathione, which helps 

boost our immune system. It is also 

a key source of lycopene – the cancerfighting 

antioxidant. Other nutrients found in 

watermelon are vitamin C and potassium. 

Guava & papaya: Top awards for vitamin C. They are the 

clear winners for their high vitamin C content. Guava is also 

rich in fiber, which helps prevent constipation. Papaya is rich in 

carotene; this is good for your eyes. 

Pomegranate: The new super fruit. The pomegranate fruit, 

once associated with the Greek goddess Persephone, has now 

become one of the "superfruits" that nutritionists and researchers 

are finding to have more and more benefits to human health. 

Pomegranates are full of antioxidants which help prevent blood 

cloths and atherosclerosis. Also the juice of this magnificent fruit 

has been found to reduce the chance of getting colon, prostate 

and breast cancer. 

Avocado: The healthy fat provider. Avocados contain a 

healthy amount of monounsaturated fats which are essential 

for the body. Avocados also have high levels of antioxidants, 

primarily vitamins C and E, which help lower cholesterol levels. A 

great source of potassium and folic acid, avocados have amazing 

benefits for the heart. 


J u l y - A u g u s t 2 0 1 0 

22

E C A B o o k s t o r e 

New Arrivals 

at ECA 

Bookstore 

The Flavor Bible 

Karen Page and Andrew Dornenburb 

Published by Little, Brown and Company 

LE 210 

Chocolates and Confections: Formula, Theory 

and Technique for the Artisan Confectioner 

Peter P. Greweling 

Published by Wiley 

LE 390 

Master Confectioner Peter Greweling of The Culinary Institute 

of America has produced a bible of artisan confectionery, a 

comprehensive guide to the ingredients, theory, techniques, 

and formulas needed to create every kind of chocolate and 

confection. 

Illustrated throughout with nearly 200 striking, full-color 

photographs and illustrations, Chocolates and Confections provides 

a comprehensive foundation in confectionery, offering accessible 

explanations of theory, as well as illustrated step-by-step guidance 

on technique, from tempering chocolate to candying fruit. It also 

includes helpful charts that pinpoint common candy-making 

pitfalls and how to avoid them. Chocolates and Confections features 

chapters on every confectionery type: cream ganache, butter 

ganache, non-crystalline sugar confections, crystalline sugar 

confections, jellies, aerated confections and nut centers. From 

truffles, butter ganache confections, hard candies, brittles, toffees, 

caramels, and taffies to fondants, fudges, gummies, candied fruits, 

marshmallows, divinity, nougat, marzipan, gianduja and rochers, 

it demonstrates how to produce world-class confections and 

provides the in-depth background information candy makers need 

to formulate their own signature creations. 

This marvelously creative book is every chef’s essential 

guide to hundreds of ingredients along with the herbs, spices 

and other seasonings that will allow him to coax the greatest 

possible flavor and pleasure from them. By reading the book 

one will learn how to: 

Bring the four basic tastes_salty, sweet, bitter and sour into 

harmony 

Mix and match various ingredients with one another in 

order to obtain the best possible taste combinations 

Brighten flavors through the use of acids such as kafir lime 

and sumac 

Layer specific techniques and ingredients so as to achieve 

better and more intense flavor 

Seasoned with cooking tips, anecdotes, and signature dishes 

by some well known chefs, The Flavor Bible is a must for 

every kitchen library. 

Ice Cream 

The Tanner Brothers 

Published by Jacqui Small 

LE 40 

The Tanner Brothers, Chris and James, were born and brought 

up in Kent, where their love of cooking originated. They opened 

their flagship restaurant Tanners in 1999, which, in 2007, was 

named AA Restaurant of the Year for England. In their book Ice 

Cream, Chris and James Tanner compiled a tempting array of 30 

delicious recipes updating the traditional ice cream concept and 

adding their own unique twist. All the recipes are accompanied 

by luscious photography and easy-to-follow instructions, as well 

as practical advice on methods and equipment, rendering the art 

of ice cream making accessible for everyone. 


J u l y - A u g u s t 2 0 1 0 

23

Q u i z 

Here's your chance to win LE 250! All ECA members are eligible to win an ECA voucher 

worth LE 250 towards the purchase of any ECA merchandise, and all non-members have 

a chance to win a one-year ECA Membership. Simply send in the correct answers to the 

questions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECA 

Member Mileage Points, your way to a free membership renewal. Fax your answers before 

Sunday, 29 August, 2010 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz 

online by visiting the ECA website at www.egyptchefs.com 

Name: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

Company: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

Tel/Fax: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

Circle the correct answer 

Which hotel won the ECA Culinary Trophy 2010 

❏ InterContinental Hotel Group Citystars 

❏ JW Marriott Hotel Mirage City 

❏ Hurghada Marriott Beach Resort 

How many junior chefs competed at the National 

Salon Culinaire’10 

❏ 3 

❏ 14 

❏ 26 

What, according to WACS President Gissur 

Gudmundsson, is the strengths of Chef’s Associations 

❏ Networking 

❏ Education 

❏ Charity 

Which meat is traditionally very popular in the 

Nordic countries 

❏ Beef 

❏ Veal 

❏ Game 

Which breads are popular in the Nordic diet 

❏ Whole meal and rye 

❏ White baguettes 

❏ Pita bread 

What is gravlaks 

❏ Smoked herring with capers 

❏ Smoked salmon with lemon 

❏ Salt and sugar cured salmon with dill 

To thicken a sauce with the starch of potatoes I 

should not: 

❏ Peel the potatoes 

❏ Rinse the potatoes 

❏ Bake the potatoes 

Which fruits contain the highest amount of 

vitamin C 

❏ Oranges and apples 

❏ Grapefruits and pomegranate 

❏ Guava and papaya 

What is the healthiest way to consume fruits 

❏ On an empty stomach 

❏ After dinner 

❏ Only twice a day 

In which year was the Chaine des Rotisseurs 

founded 

❏ 1928 

❏ 1950 

❏ 1976 

The right answers to the Chef’s Corner quiz of issue No. 60 are: 

What was the total number of medals scored by 

the Culinary Ambassadors of Egypt at the Istanbul 

International Gastronomy Festival 

✔ 25 

How many silver medals were awarded at the Host 

Sharm Salon Culiniare’10 

✔ 6 

Bobby Chinn is partly: 

✔ Egyptian / Chinese 

International Chefs Day is a special day where chefs 

around the world: 

✔ Celebrate their profession by various activities and 

charity work 

What will be the focus of International Chefs Day this 

year 

✔ Food waste and food safety 

Tex-Mex cuisine originated in: 

✔ Southwestern states of the US 

Which popular snack is cut into triangular pieces and deep fried 

✔ Nachos 

Tex-Mex cuisine became popular in the United States 

after the following change: 

✔ Meat ingredients were added 

Which dish contains originally skirt steaks 

✔ Fajita 

Which cakes are suitable to serve to vegans as well as to 

Christians who are fasting 

✔ Cakes made with ingredients of non-animal sources 

Congratulations to the lucky winner of issue 60 quiz: 

Wagih Ragab Abdel Kader 

Chef de Partie Ice Cream 

Croquant for Food Industries 


✁ 

J u l y - A u g u s t 2 0 1 0 

24

A d v e r t o r i a l 

Makro Opens its 

Doors in Egypt 

On 29 June 2010, Makro Egypt opened its first 

wholesale store in Egypt in El Salam City. In 

attendance were H.E. General Mohamed 

Abdel Salam El Mahgoub, Minister of Local 

Development; H.E. Aaisha Abdel Hadi, Minister of 

Manpower and Emigration; Engineer Sayed Abdel 

Aziz, Giza Governor; and Dr. Abdel Azim Wazeer, 

Cairo Governor. This is the first of 12 wholesale chain stores that Makro 

intends to open in Egypt over the coming three years. Egypt marks 

the 31st country to start a business operation for Makro. The store is 

considered the first modern wholesale store in the Egyptian market. 

Commenting on the inauguration of the first Makro Egypt, 

Mr. Joel Savouz, CEO of Metro Cash & Carry Group in the Middle 

East, North Africa and Europe, the mother group of Makro Egypt 

said: "Egypt is one of the most important markets of the Middle 

East. Metro Cash & Carry Group has followed closely the massive 

growth of the Egyptian economy in recent years. We are very 

happy to be the first wholesale stores working in the Egyptian 

market, we believe that our drive to the Egyptian market is a 

great start for fruitful cooperation and constructive partnership 

between Makro and the Egyptian people and government 

institutions. Makro has many plans and hopes for the Egyptian 

market, which we are especially pleased to operate in." 

Makro Egypt store in El Salam city extends over an area of 10,000 

square meters, and is providing specialized services to clients 

exclusively. The store includes 20,000 varieties of food and non-food 

items all under one roof. It sells goods in bulk to its clients, which 

include retailers, restaurants, hotels and companies. Makro Egypt is 

committed to providing a specialized variety of different goods and 

services at competitive prices for the benefit of all its customers. 

For his part, Mr. Francois Oliver, CEO of Makro Egypt, 

commented on the benefits to be provided by Makro stores to 

customers by saying "For the first time in the Egyptian market, 

professional customers will be able to get all their basic needs 

under one roof. Makro Egypt will also extend working hours 

to comply with the working hours for all our customers. The 

company is working on the design of various alternatives to fill 

the quantities of various commodities to meet customer needs. 

All of these procedures taken by Makro Egypt will help customers 

to position themselves in the market and increase the size of 

their business, as well as their competitiveness." 

In addition, Makro Egypt is working on the development of 

specialized cooling chains through the Small Farmers Project of 

the Ministry of Agriculture; working to reduce the time that fresh 

produce spends from the moment of production until it reaches 

the final consumer. 

Through an ambitious plan to spread in all governorates of 

Egypt, Makro Egypt plans to open 20 mega stores over the next 

three years. The company aims to change and develop ways of 

doing business in Egypt, to ensure that both professional clients 

and Egyptian citizens receive the highest levels of quality of goods 

and services at the lowest possible prices. The company has 

launched a hotline to answer any questions related to the project. 

Makro stores are found in 30 countries worldwide, operating 

over 600 stores in the wholesale sector and employing over 

100,000 employees. The company’s sales last year reached 33 

billion euros. The Makro / Metro Cash & Carry is a sales branch 

of Metro Group, a global leader in retail and wholesale that 

achieved a sales volume of 67 billion euros in 2008, and employs 

over 280,000 employees in about 2,200 stores worldwide. 

For more information, please call: Makro Egypt hotline 16407. 

ECA members with a valid ECA membership card can call 2768 8307 

to get their Makro purchasing card. 


J u l y - A u g u s t 2 0 1 0 

25

N e w s 

Appointments & Promotions 

Chef member, Farag Ali Hussein, working 

at Jaz Little Venice Resort in Ain Sukhna, has 

recently been promoted from Chef de Partie 

Garde Manger to Senior Chef de Partie Garde 

Manger. The ECA wishes to congratulate him on 

his promotion and keep up the good work! 

Chef member, Mahmoud Mohamed 

Mahmoud, previously working as 1st Commis 

at Teatro Restaurant in Cairo, has moved to 

Hurghada where he started working as Demi 

Chef de Partie at Grand Nabila Resort. The ECA 

congratulates him on his promotion and wishes 

him all the best in his new work location. 

Senior chef member, Sherif Mahmoud 

Abdallah, previously working as Executive Chef at 

the Egyptian Company for Oriental Restaurants, has 

moved and started working in the same position 

for APS (Aviation & Petroleum Services). The ECA 

wishes him all the best in his new work location. 

Senior chef member, Emad El Din Ibrahim El 

Desouky, previously working as Executive Pastry 

Chef for Iberotel Lamaya Marsa Alam, has left 

Iberotel and started working at Isis Island Hotel in 

Aswan in the same position. The ECA wishes him 

all the best in his new job. 

Junior chef member, Afify Samman Brike 

Said, working as 2nd Commis at The Oberoi 

Sahl Hasheesh has recently been promoted to 

1st Commis. The ECA congratulates him on his 

promotion and also congratulates him on the 

birth of his baby girl Gannat. 

Chef member, Karim Mohamed Haggag, 

previously working as Chef de Partie at Sonesta 

Hotel in Cairo, has moved and started working 

in the same position at Sheraton Dream Land. 

The ECA wishes him all the best in his new work 

location. 

Chef member, Ibrahim Tohamy Eissa, working 

as 1st Commis at Sierra Hotel has recently been 

promoted to Demi Chef de Partie. The ECA wishes 

to congratulate him on his promotion and keep 

up the good work! 

Senior chef member, Ahmed Abdel Hafiz 

Akeed, previously working as Executive Pastry Chef 

at Hilton Long Beach Resort in Hurghada, has left 

Egypt for Saudi Arabia where he started working in 

the same position at the Fairmont Mecca Hotel. The 

ECA wishes him all the best with settling down in 

Saudi Arabia and with his new job. 

Senior chef member, Mohamed Hassan El 

Kamash, previously working as Sous Chef at 

Radisson Blu Hotel in Cairo, has moved to Sharm 

El Sheikh where he started working as Executive 

Sous Chef at Cleopatra Luxury Resort. The ECA 

congratulates him on his promotion and wishes 

him all the best in his new job. 

Chef member, Ibrahim Sayed A. Badei, 

previously working as Executive Sous Chef at 

Helnan Marina Resort in Sharm El Sheikh, has 

moved to the North coast where he started 

working at the Iberotel Borg El Arab Alexandria. 

The ECA wishes him all the best in his new work 

location in the same position. 

Awards 

Prestigious Award for Mövenpick Resort & Spa 

El Gouna 

Mövenpick Resort & Spa El Gouna has received 

for the third consecutive year the Thomas Cook 

Award for Excellence. The prestigious award is 

given by Thomas Cook UK to selected hotels 

with the highest performance in the past year 

in providing quality accommodation and 

customer service exceeding high standards and 

expectations. The ECA wishes to congratulate the 

team at Mövenpick Resort & Spa El Gouna on their 

great achievement. 

Dutch Female Chef Receives 2nd Michelin Star 

Dutch chef Margo Reuten recently received 

her second Michelin star with her restaurant 

Da Vinci in Maasbracht located in the southern 

province Limburg in the Netherlands. She is 

the only female Dutch chef with two Michelin 

stars to her name. Chef Margo has operated her 

restaurant Da Vinci for the past 17 years and 

received her first star in 1999. 

Two Quality Excellence Awards for Semiramis 

InterContinental 

Resident Manager of the Semiramis 

InterContinental hotel, Sameh Sobhy, was 

present at a recent award ceremony held in Dubai 

to receive two awards from InterContinental 

Hotels Group (IHG) for Quality Excellence. 

Chosen from over 600 hotels across 

Europe, Middle East & Africa, the Semiramis 

InterContinental has been awarded as an 

outstanding performer, winning two esteemed 

awards. One award for overall quality excellence 

and another award for being one of the top 

enrollers of Priority Club Rewards members, IHG's 

worldwide customer loyalty program. 

C 

H 

E 

F 

S' 

news 


J u l y - A u g u s t 2 0 1 0 

26

N e w s 

The quality excellence award is a 

prestigious award given to hotels that are 

dedicated to service and innovation and have 

achieved significant overall guest satisfaction 

scores. Quality excellence encompasses high 

levels of excellence in terms of facilities, 

service and surroundings. The Priority Club 

Rewards member's Award is given to hotels 

that have shown high levels of commitment to 

customer loyalty. 

Oriental Resort Wins Cristal Award 

Oriental Resort won the Check Safety First 

2009 Cristal Award. The resort achieved and 

maintained the highest level of health and safety 

standard in the region having excelled among all 

establishments that incorporate Cristal programs. 

The ECA wishes to congratulate the team at 

Oriental Resort on their commitment in sustaining 

a healthy and safe environment for their guests. 

General News 

Spectra Restaurant & Café Opens in Alexandria 

Spectra Restaurant & Café recently opened 

a new outlet in Alexandria. The new outlet is 

managed by General Manager Wael Abu Seif 

and the kitchen operates under the leadership 

of Executive Chef Mohamed Kamal El Din. The 

restaurant is located in front of Carrefour. The ECA 

wishes the new location prosperous business. 

Chaîne des Rotisseurs at InterContinental 

Citystars 

InterContinental Cairo Citystars recently hosted 

the Chaîne Des Rotisseurs dinner at Maestro 

Restaurant. A unique set up was prepared for 

the esteemed members and guests. Maestro was 

elegantly decorated with tranquil lighting and 

music. Dinner was attended by Cairo’s key society 

figures who complemented the wonderful setup 

and food quality. 

The international gastronomic society, which was 

founded in Paris in 1950, is devoted to promoting 

fine dining and preserving the camaraderie and 

pleasures of the table. The main objective of the 

Chaîne des Rotisseurs is to unite, from all over 

the world, gastronomes and professionals with 

distinctive refined taste, who appreciate quality 

"Cuisine" and the culture of the table. 

C 

H 

E 

F 

S' 

Royal Villas at Mövenpick Resort Aswan 

Nestling on its own island in the Nile, 

Mövenpick Resort Aswan is an unrivalled base 

for exploring Nubian culture and is a paradise for 

birdwatchers and photographers. The resort has 

undergone a massive renovation since 2004. The 

renovation of the hotel’s eight villas was recently 

completed with striking modern designs. The 

guests can now enjoy luxurious interiors as well 

as a spacious terrace offering fantastic views of 

the majestic Nile, Kitchener’s Botanical Island, 

Valley of the Nobles and the Mausoleum of the 

Agha Khan. A wonderful place to sit and watch 

the sunset. 

Spanish Cooking Class at Ramses Hilton 

Chef Dimitrios Koutsonikolas, Executive Chef 

of the Ramses Hilton, recently held a Spanish 

culinary demonstration session which took place 

at Windows on the World Roof-top Restaurant. 

Chef Dimitrios was happy to share his passion 

with a select group of ladies who were shown 

during the session how to prepare and cook a 

complete Spanish meal, starting with the favorite 

Spanish Tapas, followed by seafood Paella as main 

course and concluded with Cream Catalan with 

cinnamon for dessert. A gastronomic lunch took 

place following the demonstration where all the 

ladies enjoyed the delicious Spanish food. 

news 


J u l y - A u g u s t 2 0 1 0 

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E C A N e w M e m b e r s 

Welcome 

on board to all our new 

members 

مرحباً‏ بأعضائنا اجلدد 

S e n i o r C h e f M e m b e r s 

أعضاء من قدامى الشيفات 

Ahmed Mohamed Abdel Salam 

Culinary Trainer in Training 

ETF-Egyptian Tourism Federation 

أحمد محمد عبد السالم 

مدرب فنون الطهى فى مرحلة التدريب 

اإلتحاد المصرى للغرف السياحية 

Arjun Singh Yadava 


The Oberoi Sahl Hasheesh Hurghada 

أرجون سنج يادافا 

شيف تنفيذى 

أوبروى سهل حشيش الغردقة 

Ashraf Ismail El Sayaad 



أشرف إسماعيل الصياد 



Ayman Abdel Aziz El Abd 


Gardenia Plaza Sharm Hotel 

أيمن عبد العزيز العبد 


فندق جاردينيا بالزا شرم 

Ayman Abdel Hamid Abdel Aziz 

Pastry Chef 

Royal Casablanca Hotel Saudi Arabia 

أيمن عبد الحميد عبد العزيز 

شيف حلوانى 

فندق رويال كازابالنكا المملكة العربية السعودية 

Ayman Moawad Abdel Naby 

Sous Chef 

Hilton Sharks Bay Resort Sharm El Sheikh 

أيمن معوض عبد النبى 

سو شيف 

منتجع هيلتون شاركس باى شرم الشيخ 

Essam Ezzat Mahmoud A. Gawad 

Sous Chef 

Radisson Blu Hotel Cairo 

عصام عزت محمود عبد الجواد 

سو شيف 

فندق راديسون بلو القاهرة 

Hassan Abdel Tawab Said 

Oriental Cuisine Chef 

Arzak El Kawthar Restaurants Cairo 

Essam Shahat Abul Makarem 


Pharaoh Hotels Co. Cairo 

عصام شحات أبو المكارم 


شركة فاروهوتيلز القاهرة 

حسن عبد التواب سعيد 

شيف مطبخ شرقى 

شركة مطاعم أرزاق الكوثر القاهرة 

Hassan Abu Zeid 


SOHO Square - Savoy Sharm 

حسن أبو زيد 


سوهو سكوير – سافوى شرم 


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Hussein Abdel Hady Goha 


Rotana Hurghada Hotel 

حسين عبد الهادى جحا 

سو شيف تنفيذى 

فندق روتانا الغردقة 

Khairy Anwar Ahmed 



خيرى أنور أحمد 



Khaled Abdel Hamid Ali 


ETAG - Happy Dolphine Restaurants 

خالد عبد الحميد على 


إيتاج – مطاعم هابى دولفين 

Mohamed Abdel Moneim Ismail 


Egyptian Austrian Catering Co. 

محمد عبد المنعم إسماعيل 


الشركة المصرية النمساوية لإلمدادات الغذائية 

Mohamed Ibrahim Mustafa El Kady 

Sous Chef 

First Arabian Hotels Co. Cairo 

محمد إبراهيم مصطفى القاضى 

سو شيف 

شركة فيرست العربية للفنادق القاهرة 

Nabil Ahmed Ali 



نبيل أحمد على 



Natalya Rebiza Al Khateeb 

Russian Restaurant Chef 

Golden 5 Hotel Hurghada 

ناتاليا ريبيزا الخطيب 

شيف مطعم روسى 

فندق جولدن 5 الغردقة 

Robert Gynne 


InterContinental Taba Hights 

روبرت جيين 


انتركونتيننتال طابا هايتس 

Said Abdel Rahman Mahmoud 

Sous Chef 

Hilton Sharks Bay Resort Sharm El Sheikh 

سعيد عبد الرحمن محمود 

سو شيف 

منتجع هيلتون شاركس باى شرم الشيخ 

Sayed Ahmed Dakroni 


SunRise Island View Resort Sharm El Sheikh 

سيد أحمد دكرونى 

سو شيف تنفيذى 

منتجع صن رايز أيالند ڤيو شرم الشيخ 

Sherif Abdel Ghaffar 


SOHO Square - Savoy Sharm 

Sherif Mohamed El Sayed 


Green Ras Sudr Resorts 

Wael Mohamed Ramadan 


Dorra Beach Resort Saudi Arabia 

شريف محمد السيد 


منتجعات جرين رأس سدر 

شريف عبد الغفار 


سوهو سكوير – سافوى شرم 

وائل محمد رمضان 


منتجع درة بيتش المملكة العربية السعودية 

Yasser Samir El Tokhy 



ياسر سمير الطوخى 

مدرب فنون لطهى فى مرحلة التدريب 



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C h e f M e m b e r s 

أعضاء من الشيفات 

Abdel Wahab Fathy El Desouky 

Chef de Partie Garde Manger 


عبد الوهاب فتحى الدسوقى 

شيف دى بارتى جارد مانجيه 


Adel Mohamed Abdel Latif 


Three Corners St. George Resort Sharm El Sheikh 

عادل محمد عبد اللطيف 

شيف دى بارتى 

منتجع ثرى كورنرز سان جورج شرم الشيخ 

Ahmed El Shafeay Mohamed 


Porto Marina Golf Hotel Al Alamein 

أحمد الشافعى محمد 

ديمى شيف دى بارتى 

فندق جولف بورتو مارينا العلمين 

Ahmed Mohamed Ibrahim 


Sea Group-Sea Life Sharm El Sheikh 

أحمد محمد إبراهيم 


سى جروب – سى اليف شرم الشيخ 

Ahmed Said Abbas 


Golden Pack Group Co. 

أحمد سعيد عباس 


شركة جولدن باك جروب 

Alaa Abdel Fattah El Sayed 

Chef de Partie Garde Manger 

Rusteique Ballroom Alexandria 

عالء عبد الفتاح السيد 

شيف دى بارتى جارد مانجيه 

قاعة روستيك اإلسكندرية 

Ali Mohamed Ahmed 

Sous Chef 

Sun Rise Mamlouk Resort Hurghada 

على محمد أحمد 

سو شيف 

منتجع صن رايز مملوك الغردقة 

Amer Saber Amer 



عامر صابر عامر 



Amr Mohamed Ahmed 


Fairmont Nile City Hotel 

عمرو محمد أحمد 


فندق فيرمونت نايل ستى 

Atef Abdel Hamid Ismail 

Sous Chef 

Ramada Resort El Soukhna 

عاطف عبد الحميد إسماعيل 

سو شيف 

منتجع رمادا السخنة 

Badawy Mohamed Abdel Hady 


Richoux Restaurant & Café 

El Sayed Mohamed El Sayed 

Senior Chef de Partie 


بدوى محمد عبد الهادى 


مطعم و كافيه ريشوه 

El Sayed Abdel Rahman El Assal 

Sous Chef 

السيد عبد الرحمن العسال 

سو شيف 

السيد محمد السيد 

سنيور شيف دى بارتى 


El Sayed Mohamed Shaaban 

Chef Ice Cream & Juices 

The Mojo Effect Tanta 

السيد محمد شعبان 

شيف أيس كريم وعصائر 

موجو إيفيكت طنطا 


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Gouda Ahmed Gouda 

Pastry Chef 

Egyptian Co. for Food Industries 

Hussein Mohamed Gomaa 

Head Chef 

Jasper's Pastry Factory 

حسين محمد جمعة 

شيف رئيسى 

مصنع جاسبر الحلوانى 

جودة أحمد جودة 


الشركة المصرية للصناعات الغذائية 

Ibrahim Ahmed Mohamed 



إبراهيم أحمد محمد 



Ibrahim Ezz El Regal Ibrahim 

Senior Chef de Partie 

Sonesta Beach Resort & Casino Sharm El Sheikh 

إبراهيم عز الرجال إبراهيم 

سنيور شيف دى بارتى 

منتجع و كازينو سونستا بيتش شرم الشيخ 

Ibrahim Samir Hassanein 



إبراهيم سمير حسانين 



Kamal Mohamed Kamal 


ETAG Co. for Investment & Tourism Boats 

كمال محمد كمال 


شركة إيتاج لإلستثمار و المراكب السياحية 

Karim Hamed Ibrahim 


Sun Rise Garden Beach Resort Hurghada 

كريم حامد إبراهيم 


منتجع صن رايز جاردن بيتش الغردقة 

Mabrouk Said Abdel Fattah 

Sous Chef 


مبروك سعيد عبد الفتاح 

سو شيف 


Mahmoud Abbas Mohamed 

Baker Chef 

Chevrolet Egypt Mansour Co. 

محمود عباس محمد 

شيف خباز 

شركة منصور شيفرولية مصر 

Mahmoud Mansour Mansour 

Sous Chef 

Mirage Restaurant Alexandria 

محمود منصور منصور 

سو شيف 

مطعم ميراج اإلسكندرية 

Mohamed Ahmed Abdel Azim 



محمد أحمد عبد العظيم 



Mohamed Rashed Mohamed 



محمد راشد محمد 



Mohamed Refaat Hassan 


Stella Di Mare Resort Ain Sukhna 

Mohamed Said Mohamed 


Dar El Fouad Hospital 




محمد سعيد محمد 


مستشفى دار الفؤاد 

محمد رفعت حسن 


منتجع ستيال دى مارى العين السخنة 

منتصر أمير جوارجى 

سنيور شيف أرتيست 

فندق سافوى شرم 

Nehad Saady Sayed 

Pastry Chef 

Laglas Pastry & Bakery Shop Alexandria 

نهاد سعدى سيد 


حلوانى وخباز الجالس اإلسكندرية 


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Omar Adel Ismail 



عمر عادل إسماعيل 



Osama Abdallah Mohamed 


SunRise Island View Resort Sharm El Sheikh 

أسامة عبد الله محمد 


منتجع صن رايز أيالند فيو شرم الشيخ 

Saber Attia Abdel Kader 

Sous Chef 


صابر عطية عبد القادر 

سو شيف 


Saleh Helmy Abdel Baset 



صالح حلمى عبد الباسط 

ديمى شيف دى يارتى 


Sameh Ahmed Saad 


Balloria Co. for Food & Beverage 

سامح أحمد سعد 

شيف دى يارتى حلوانى 

شركة بللورية لألغذية و المشروبات 

Sameh Mohamed Abdel Kader 

Pastry Chef 

Lagoon Resort Alexandria 

سامح محمد عبد القادر 


منتجع الجون اإلسكندرية 

Tarek Abdel Latif El Sayed 


Brayka Bay Marsa Alam 

طارق عبد اللطيف السيد 


برايكا باى مرسى علم 

Walid Mosaad Zaki 



وليد مسعد زكى 

ديمى شيف دى يارتى 


Zaghloul Salah Hamed 


Sun Rise Diamond Beach Resort Sharm El Sheikh 

زغلول صالح حامد 


منتجع صن رايز ديموند بيتش شرم الشيخ 

J u n i o r C h e f M e m b e r s 

أعضاء من شباب الشيفات 

Ahmed Mahmoud Helal 

2nd Commis 

The Cleopatra Luxury Resort Collection 

Basanty Adel Hakim 

2nd Commis 

Stella Di Mare Resort Ain Sukhna 

بسنتى عادل حكيم 

طباخ ثانى 

منتجع ستيال دى مارى العين السخنة 

El Sayed Saber El Sayed 

2nd Commis 


السيد صابر السيد 


منتجع ماريوت بيتش الغردقة 

أحمد محمود هالل 


منتجع كليوباترا شرم الشيخ 

Ahmed Said Mohamed 

1st Commis 


أحمد سعيد محمد 

طباخ أول 



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Emad Hamdy Abdel Ghany 

1st Commis 

Fairmont Nile City Hotel 

عماد حمدى عبد الغنى 


فندق فيرمونت نايل سيتى 

Essam Assem Othman Thabet 

3rd Commis 


عصام عاصم عثمان ثابت 

طباخ ثالث 

فندق سميراميس إنتركونتيننتال 

Islam Mohamed Ezz El Din 

Commis 

Sage Foods Company for Fast Food Cairo 

إسالم محمد عز الدين 

طباخ 

شركة سيدج فوود للمأكوالت السريعة القاهرة 

Islam Saleh Hassan Hamed 

1st Commis 

La Residence des Cascades Golf Resort & Talasso 

إسالم صالح حسن حامد 


منتجع الريسيدنس دس كاسكيدس جولف 

John Sameh Abdel Malek 

2nd Commis 


جون سامح عبد الملك 


فندق سافوى شرم 

Mahmoud Fekry Mohamed 

1st Commis 


محمود فكرى محمد 



Mohamed Abdallah Fathy 

1st Commis 


محمد عبد الله فتحى 



Mohamed Hassan Afify 

1st Commis 

Concorde El Salam Hotel Cairo 

محمد حسن عفيفى 


فندق كونكورد السالم القاهرة 

Mohamed Ramadan Ibrahim 

2nd Commis 

The Cleopatra Luxury Resort Collection 

محمد رمضان إبراهيم 


منتجع كليوباترا شرم الشيخ 

Mustafa Mansour Mansour 

1st Commis 

Rio Café Alexandria 

مصطفى منصور منصور 


ريو كافيه اإلسكندرية 

Osama Anwar Abdel Gelil 

2nd Commis 

Minas for Tourism Projects 

أسامة أنور عبد الجليل 


شركة ميناس للمشروعات السياحية 

Saleh Ahmed Mohamed 

2nd Commis 


صالح أحمد محمد 



Mustafa Nabil Abdel Mohsen 

Chairman Assistant 

Khaled Khoshala Group 

A s s o c i a t e d M e m b e r s 

مصطفى نبيل عبد المحسن 

مساعد رئيس مجلس اإلدارة 

مجموعة شركات خالد خشالة 

Shefaa Abdouh Mahmoud 

Student 

شفاء عبده محمود 

طالبه 

أعضاء مساهمين 


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Workshops Certification 

Certified Participants of the Menu Planning & Menu Engineering Training Workshop held 

on from 8 till 10 June, kindly hosted by Cairo Zamalek Residence and sponsored by Juhayna 

Food Industries. Congratulations! 

Abdel Halim Abdel Nabi Food & Beverage Trainer Semiramis InterContinental 

Ayman El Sawy Executive Chef Hilton Sharm Waterfalls Resort 

El Sayed Mahmoud Mohamed Executive Chef Iberotel Coraya Beach Resort Marsa Alam 

Gamal Amin Senior Sous Chef Semiramis InterContinental 

George Abdouh Executive Chef Blue Nile Boat 

Hany Hamed Badr Sous Chef InterContinental CityStars Cairo 

Hany Kamal Amin General Manager Asian Restaurant Blue Nile Boat 

Hassanein Mahmoud Hassanein Junior Sous Chef InterContinental CityStars Cairo 

Hesham Farag Ali Amin 


Karim El Sergany Corporate Sales Manager Etisalat Misr 

Marc Ghazal Management Trainee InterContinental CityStars Cairo 

Mohamed Abdel Hakim Ahmed Sous Chef InterContinental CityStars Cairo 

Mohamed Hassab Gouda Junior Sous Chef InterContinental CityStars Cairo 

Mohamed Mahmoud Hashem Pastry Chef InterContinental CityStars Cairo 

Norhan Soliman Khaled Executive Chef Secretary InterContinental CityStars Cairo 

Ramadan Omar Mohamed Executive Chef Solymar Abu Dabbab Marsa Alam 

Reda Ibrahim Abdallah Executive Sous Chef Iberotel Cairo Hotel & Casino 

Samir Prince Atwan Sous Chef Iberotel Cairo Hotel & Casino 

Yassin Badawy Amin Executive Chef Solymar Solaya Club Resort Marsa Alam 

Certified Participants of the Professional Culinary Arts Exhibits Training Workshop held 

from 14 till 16 June, kindly hosted by Holiday Inn CityStars Cairo Hotel. Congratulations! 

Abbas Mohamed El Sayed Chef de Partie Fairmont Heliopolis Hotel 

Adel Mohamed Agamy Chef de Partie Fairmont Heliopolis Hotel 

Ahmed Mahmoud Salah HACCP Manager JW Marriott Cairo Hotel 

Amira Mohamed Taha 2nd Commis Holiday Inn CityStars 

Ekramy Abdel Meguid Ahmed 1st Commis Iberotel Cairo Hotel & Casino 

Essam Rashwan Junior Sous Chef Holiday Inn CityStars 

Mohamed Ahmed Madbouly Junior Sous Chef Iberotel Cairo Hotel & Casino 

Mohamed Mahmoud Hassanein Chef de Partie JW Marriott Cairo Hotel 

Mohamed Mahmoud Mohamed Chef de Partie Tempo Restaurant, the Allegria Golf Club 

Mohie El Din Mokhtar Hassan Demi Chef de Partie Holiday Inn CityStars 

Said Abdel Rahman Mahmoud Sous Chef Hilton Sharks Bay Resort Sharm 

Sedhom Hamed Reyad Executive Pastry Chef Seasons Resort & Country Club 

Wael Fathy Abdel Atty Executive Sous Chef Mercure Grand Om El Qura Hotel 

Yasser Ahmed Abbas Chef de Partie InterContinental Taba Resort 


J u l y - A u g u s t 2 0 1 0 

34

C a l e n d a r 

Mark Your 

Calendar 

September'10 

InterMopro/Cool/Meat will take place from 12 to 15 

September 2010 in Dusseldorf, Germany. The three international 

trade exhibitions InterMopro (dairy produce), InterCool (frozen 

products, ice cream, technology) and InterMeat (meat and 

sausages) will be held under the slogan "Tomorrow's Fresh 

World!" The common motto of this trio of freshness in 2010 

will be Sustainability and Corporate Social Responsibility (CSR), 

explains Wilhelm Niedergoker, Managing Director of Messe 

Dusseldorf. "As consumer awareness of the social and ecological 

consequences of economic actions grows, so will the need for 

providers to develop and communicate serious interest in the 

well-being of employees, customers, suppliers as well as of the 

environment as a whole"; adds Niedergoker. All in all, over 950 

exhibitors from 30 countries are expected. For more information 

visit www.intermopro.de ; www.intercool.de and 

www.intermeat.de 

October’10 

HACE'10, the 30th International Hotel Supplies & Catering 

Equipment exhibition, will take place from 24 to 27 October 

at the Cairo International Convention Center. In addition to the 

annual live cooking competitions such as fruit and vegetable 

carving, Asian cuisine, pasta dishes and mystery baskets contests 

the Egyptian Chefs Association will once again organize a Female 

Chef of the Year contest. The Culinary Ambassadors of Egypt will 

also show their talents, just before their departure scheduled 

the following month to compete at the Culinary World Cup in 

Luxembourg. For more information on the exhibition, contact 

the Egyptian Group for Marketing (EGM) on 0020 2 2635215 / 

2619160 or email info@hace.com.eg For more information on 

the culinary shows and competitions contact the ECA on 

0020 2 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com 

The 10th IHF, International Hospitality Forum, the annual 

trade show for the hospitality and foodservice sector of Jordan 

and the region will be held from 25 till 27 October at Amman 

Exhibition Park, Jordan. It promises to be an excellent event that 

offers great business opportunities in a country where tourism 

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

more than 60 exhibitors received around 30,000 trade visitors 

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

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

information contact the organizers Events Unlimited on mobile 

00962 795742492 or fax 00962 65656550 or email 

samar@eventsunlimited.com.jo or visit 

www.eventsunlimited.com.jo. To download an updated post 

show review, kindly log on to 

http://ihfjordan.com/reviews/IHF.pdf 

November'10 

Expogast 2010, the Culinary World Cup, "Salon de la 

Gastronomie, de l'Art Culinaire et de la Pâtisserie", organized 

by the Vatel-Club Luxembourg, will take place from 20 to 24 

November in Luxembourg. The Culinary World Cup for chefs 

is, after the IKA Culinary Olympics, one of the largest and most 

prestigious international competitions. Many youth, military 

and national teams will compete for medals and the prestigious 

World Cup title in Luxembourg. Egypt plans to participate with a 

National Team and individual competitors. For more information 

visit www.vatel-club.lu 

Sia Guest 60 Anniversary, the 60th International Hospitality 

Exhibition SIA Guest will be held from 20 till 23 November 

at Rimini Expo Center Italy. Sia Guest will feature the latest 

in cooking equipment, furnishing, supplies, technology, 

bathroom and wellness equipment, lighting, surfaces and 

general hospitality services. For more information contact Giula 

Pantane on 0039 0541744612 or email g.patane@riminifiera. 

it or visit www.siarimini.com for request for free VIP cards email 

mrkgestero@riminifiera.it or call 0039 0541744632 

January’11 

SIGEP, the 32nd International Exhibition of Artisan Ice- 

Cream, Pastry, Confectionery and Bakery Production, will take 

place from 22 to 26 January in Italy. Several competitions such 

as The Gelato Served, Delicious & Famous and SIGEP Bread Cup 

will be held in conjunction with the trade fair. Special event 

at this year's show will be the "Sicily Days", which will feature 

Master Confectioner Luciano Pennati presenting the legendary 

taste of Sicily's confectionery. For more information contact the 

organizers Rimini Fiera on 0039 0541744 262 / 479 or fax 

0039 0541744 772 or email Roberta Masini at 

r.masini@riminifiera.it or visit www.riminifiera.it 


J u l y - A u g u s t 2 0 1 0 

35

A d v e r t o r i a l 

Lainox, All in One Unit 

For three days, Masria has 

demonstrated in its main show room 

in El Obour City, live show cooking 

seminars presenting the latest 

technology from Lainox. Several guests 

from different segments of the catering 

and food industry attended the cooking 

demonstrations. 

Professional chefs of Lainox demonstrated Lainox Cooking 

System (LCS) which incorporated the use of the latest technology 

of the Heart combi steamers and New Chill blast chillers. 

Heart combi steamers from Lainox are designed for today’s 

dynamic catering world. It is an oven that can be exploited at 

100% performance level, combining automatic cooking, manual 

cooking and the chef’s own personalized programs. An oven like 

no other. 

Thanks to the USB connection with memory stick, chefs can 

load and download recipes, programs, HACCP data, and even 

update software to suit their requirements as they like at any 

time. 

Whether the chef opts for fully automatic cooking with 

Interactive Cooking System (ICS), or traditional manual cooking 

with Fast Dry, hot kitchen foods, patisserie and bakery products 

turn out fragrant, crisp and utterly infused with flavor surpassing 

the performance of the traditional oven. 

A heart combi steamer offers the Autoclima system. The 

Autoclima is a control system that sets and maintains the oven 

conditions most suited to the dish you are cooking. Autoclima 

automatically controls the temperature and humidity precisely 

according to the cooking method selected, ensuring perfect 

results with every recipe. Autoclima is also ideal for reheating 

dishes that have been previously cooked, chilled and stored in 

the refrigerator. With Autoclima, your dishes will have the same 

fragrant characteristics of freshly-cooked food. 

After cooking cycles, Heart cleans itself quickly and to the 

highest hygienic standards, thanks to the innovative “Wash 

Arm” which leaves every inch of the cooking chamber spotless, 

including all corners. 

Further, Lainox New Chill blast chillers were also presented. 

They are a crucial support for modern chefs enabling chefs 

to optimize their daily work time and allowing them to the 

utmost to concentrate efforts in expressing their creativity in 

the kitchen. New Chill blast-chills the product’s temperature 

and blocks the proliferation of bacteria while maintaining its 

humidity and moist level, thus keeping all the product’s natural 

properties unaltered. Also, maintaining the product’s humidity 

level is vital to ensure a soft product with an unaltered flavor 

the next time the product is regenerated. 

New Chill is the cardinal element of a new kitchen 

organization system, where preparations, cooking, chilling, 

holding and re-heating are consecutive phases of just one work 

system that disengages dish production time from that of service 

(distribution and consumption). 

The considerable power of the New Chill blast chillers and the 

various modes of operation are designed to adequately meet 

every specific processing need of the catering kitchens and 

bread, pastry and confectionary businesses. 


J u l y - A u g u s t 2 0 1 0 

36

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