HACE 2009 HACE 2009 - Egyptian Chefs Association

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{ C o n t e n tts s}Chef’s CornerIssue 58January - February 2010EditorialMarkus J. Iten 3Ahmed El Nahas 45CompetitionFemale Chefs, Juniors & Celebrities at Hace'09 5FeaturesFemale Egyptian Chefs on the Rise 10From Tunisia Peppered with Love 21RecipesMLA Black Box Best Dish Awards 12Delight Cake 16Raspberry Chocolate with Almond Cream Tart 17InterviewMeet Chef Jean-Christophe Abrial, an Artist at Work 18TrainingBooks on Cake Decorating 25Quiz 27Meeting PointChef’s Corner News 28Welcome ECA Individual Members 32Welcome ECA Corporate Member 31Calendar 36Thank You ECA Sponsors & Corporate Members 38C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 02

C o m p e t i t i o nC o m p e t i t i o nPhotography: Salah IbrahimFemale Chefs, Juniors &Celebrities at Hace'09The presence of female chefs, juniors andcelebrity chefs gave a special dimension tothis year's Hace. Samira Mahmoud reportsfrom the exhibition floor.This year's Hace'09 exhibition saw unprecedented excitementand visitor interest at the Egyptian Chefs Association (ECA)booth. The Association placed its culinary mark on the yearlyevent with guest television celebrity chefs; a distinguishedpanel of international judges; and Egypt's very own culinaryambassadors reaching for ever higher levels of excellence andsetting the tone for the rest of the competitors.One of the major highlights this year was the presence of Chef Osama ElSayed who paid a special visit as guest of honor and judge at Hace'09. ChefOsama flew in from Dubai to judge Egyptian talents. He graciously tookpictures with his fans and signed copies of his new book on sale at the ECAculinary bookstore. There were two female chefs on the judging panel thisyear, Chef Nermine Hano, TV Culinary Show Presenter and Food Editor, Fatafeatsatellite channel, the only internationally certified Egyptian female chef; andSouth African culinarian Chef Clara Bubenzer, Advisory Chef, Gourmet Egypt.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 05

C o m p e t i t i o nWinners ECA Competitions at Hace'09. Congratulations!Pico Vegetarian Mystery BasketStarter and Main Course within 1 hour1st PrizeAtef Ibrahim Ahmed Abdel SalamExecutive Sous ChefLSG Sky Chef – EgyptAirSilver Medal2nd PrizeMohamed Ahmed El SayedChefAlegria Golf ClubBronze Medal3rd PrizeMoussa Abdel HakimDemi Chef de PartieGrand Hyatt CairoBronze MedalSwiss Choice Cold Canapés4 Canapés, 5 portions each within 1hour1st PrizeHaytham YoussefDemi Chef de PartieJW Marriott Hotel Mirage CitySilver Medal2nd PrizeEmad Metwally AliSous Chef Garde MangerSeasons Resort & Country ClubBronze Medal3rd PrizeWalid SolimanSous ChefBronze MedalHana Food Pasta Dish1 Pasta Dish for 2 covers within 25minutes1st PrizeKhaled Ahmed MohamadyChef de PartieConrad International CairoSilver Medal2nd PrizeMohamed Hussein BayoumiDemi Chef de PartieSemiramis InterContinentalSilver Medal3rd PrizeIbrahim Hosni MohamedChefAlegria Golf ClubSilver MedalBronze MedalsAmr Abdel KaderDemi Chef de PartieHoliday Inn CityStars CairoHamdy Mohamed Abdel AzizExecutive Sous ChefBeach Albatros HotelIbrahim Sayed Abdel BadeiExecutive Sous ChefHelnan Marina SharmMohamed Ahmed Sedik2nd CommisHoliday Inn CityStars CairoRamadan Abdel Gawad MohamedChef de PartieSafir Cairo HotelTamer Ibrahim Fahmy MohamedChef de Partie Italian CuisineStella di Mare ResortUnilever Junior Chef of the YearStarter and Main Course for 2 coverseach within 75 minutes1st PrizeHassan Alaa El Din1st CommisGrand Hyatt CairoSilver Medal2nd PrizeTamer Sobh Abdel Moneim Khalil1st CommisFour Seasons Nile Plaza HotelBronze Medal3rd PrizeMahmoud Mohamed Abdel HamidChef de PartieViking RestaurantBronze MedalBronze MedalIslam Kamel El SayedChefAlegria Golf ClubGourmet Mystery BasketMain Course and Dessert within 1 hour1st PrizeMohamed Abdel Mohsen Abdel FattahDemi Chef de PartieSemiramis InterContinentalSilver MedalC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 041 7

C o m p e t i t i o n2nd PrizeMahmoud Salem AhmedChef de PartieGrand Hyatt CairoBronze Medal3rd PrizeWalid SolimanSous ChefBronze MedalRed Sea World Fish Dish1 Fish Dish for 2 covers within 30minutes1st PrizeMohamed Abdallah BarakatChef de PartieFour Seasons Nile Plaza HotelSilver Medal2nd PrizeMohamed Abdel Mohsen Abdel FattahDemi Chef de PartieSemiramis InterContinentalSilver Medal3rd PrizeRamadan Abdel Gawad MohamedChef de PartieSafir Cairo HotelVitamix Best Female Chef of the Year1 Gazpacho, 2 Pesto and 1 MiddleEastern Dip within 75 minutes1st PrizeAbeer Kamel Mohamed AliTV Show ChefEgyptian TelevisionSilver MedalSilver MedalEman MohamedChef de PartieJW Marriott Hotel Mirage City2nd PrizeAmira Mohamed Taha2nd CommisHoliday Inn CityStars CairoBronze Medal3rd PrizeSayeda Hussein NasserChef de PartieInterContinental CityStars CairoBronze MedalBronze MedalSherifa Mohamed1st CommisGrand Hyatt CairoDreem Cake Decorating1 Cake within 2 hours1st PrizeAhmed Helmy1st CommisSemiramis InterContinentalBronze Medal2nd PrizeIbrahim GhoushExecutive Baker ChefBrayaka Bay Resort Marsa AlamBronze Medal3rd PrizeMohamed HashemSous ChefHoliday Inn CityStars CairoUnilever Chef of the Year3 Course Menu for 2 covers within 90minutes1st PrizeMohamed Abdallah BarakatChef de PartieFour Seasons Nile Plaza HotelBronze Medal2nd PrizeMohamed Hussein NosseirChef de PartieGrand Hyatt CairoBronze Medal3rd PrizeMohamed Hassab El SayedChef de PartieHoliday Inn CityStars CairoEl Nour Fruit & Vegetable Carving1 Carving Display within 1 hour1st PrizeMortada Abdel Latif Abdel HayChef ArtistSun Rise Tiran Aqua Park SharmGold Medal2nd PrizeMohamed Mokhtar IbrahimChef de Partie Garde MangerBeach Albatros ResortSilver Medal3rd PrizeHesham Fathy AminSous Chef Garde MangerMovenpick El Gouna ResortBronze MedalBronze MedalsGede Susila YadnyaAsian ChefConrad International CairoJ a n u a r y - F e b r u a r y 2 0 1 08

C o m p e t i t i o nKhaled Abdel Fattah MohamedSous ChefBeach Albatros ResortAl Ansary Asian Cuisine1 Asian Dish for 2 covers within 30minutes1st Prize & Best Thai DishJessadaporn MadsamanThai ChefLe PachaGold Medal2nd Prize & Best Indian DishSayed KaramChef de PartieHoliday Inn CityStars CairoSilver Medal3rd PrizeRemon Nabil HannaDemi Chef de PartieGrand Hyatt CairoBronze MedalBest Japanese DishMohamed El BannaSous ChefZen SushiBronze MedalThank You Sponsors &ContributorsAl Ansary for Trading & ContractingAM FoodsBlue Nile BoatConcorde El Salam Cairo HotelDreem SAEEgyptian Engineering Industrial OfficeV. Fayez GuindiEgyptian Group for MarketingEgyptian Pasteurized Egg Company (Epec)EgySwiss / Swiss ChoiceEl Nour Fruits & Vegetables SuppliesGourmet EgyptHana FoodJohnsonDiversey EgyptJuhayna Food IndustriesLa Bodega / Delicious Inc.Masria for Engineering & ContractingMedstar Industrial CompanyPico for Modern Agriculture CompanyRed Sea WorldSwedish CafeUnilever FoodsolutionsWadi Food IndustriesBest Chinese DishEman MohamedChef de PartieJW Marriott Hotel Mirage CityBronze MedalBronze MedalsAbdel Nabi Mohamed Abdel Moez2nd CommisThai ElephantAnuscha RuerghiranThai ChefSabai Sabai RestaurantGede Susila YadnyeAsian ChefConrad International CairoHussein Mokhtar Hussein Mohamed1st CommisMarriott Beach Resort SharmThank You JudgesClara BubenzerAdvisory ChefGourmet EgyptKarlheinz HaaseTeam ManagerCulinary Team “Let’s Go Magic” GermanyWACS Certified JudgeMarco BrueschweilerHead Master ChefThai Swiss Culinary Education CenterWACS Certified JudgeMarkus ItenPresidentEgyptian Chefs AssociationNermine HannoTV Culinary Show Presenter & Food EditorFatafeatOsama El SayedExecutive ProducerDubai Media IncorporatedRené LacherGeneral ManagerEgySwissRick StephensExecutive ChefSATS Inflight Catering Centre 1WACS Certified JudgeThomas GuglerExecutive ChefSaudi Arabian Airline Catering JeddahWACS Certified JudgeYuphadee SawamiwastOwner / Managing DirectorBua Khao Thai RestaurantC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 041 9

F e a t u r ePhotography: Salah IbrahimYes, We Can!Despite the many difficulties encountered, and the many obstaclessurmounted in the past, the modern day female chef is on the rise, takingon the challenges of the culinary world with determination and tenacity.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 010

F e a t u r eWritten by: Violeta D. SalamaIt's been a long and hard road for women to be recognizedas chefs or even to be allowed to work in the commercialkitchens. Traditionally, women have always been the onesspending hours in front of the family stove, but somehowtheir culinary talent failed to shine until a few decadesago when the first important female chefs began to risefrom behind the scenes. In the distant past there havebeen a few splashes of promise for female culinary talent, suchas a famous Parisian “cuisiniere” (female cook) who is rumored tohave so impressed the gourmand King Louis XV with her talent,that he was forced to admit that women can cook! Or perhapsMarthe Distel, a French journalist / cuisiniere, who notably starteda culinary magazine “La Cuisiniere Cordon Bleu”, which eventuallyled her to open the now celebrated “Le Cordon Bleu” culinaryschool. The majority of women, however, remained stashed ingastronomic silence, solemnly stirring homemade stews.Professional cooking had long been regarded as a maledominated world, since chefs were required to work long hoursin very stressful and demanding work environments, deemedimpossible for the more feeble female sex. Even as recentlyas ten years ago, when women were already established asprominent and equal partners in other predominantly malegoverned industries, there were still very few females present incommercial kitchens.Luckily, life in the fast-paced kitchen lane is now changing andmore and more women are beginning to take the culinary worldby storm. One of the best barometers of change has to be the factthat at the Culinary Institute of America, the prestigious New Yorkculinary school, the enrollment of women over the last 20 yearshas doubled, from 21% in 1980 to 41% in 2007. Forty percent ofstar national TV chefs are also women. Some female chefs havealready made it to the top, snatching Michelin stars along theway. Among them are Clare Smyth, who was last year appointedhead chef of Gordon Ramsay's three-Michelin-starred restaurantin Chelsea; Anne-Sophie Pic, who was awarded three stars for herfamily restaurant in Valence, southeastern France, just two yearsago -- the first French female chef to do so in 50 years; and ElenaArzak, of Arzak restaurant in San Sebastian, Spain, happily jugglingthe 50-seat restaurant and 30 chefs (many of them women)with the care of her three-year-old daughter. "Yes, we can" is theattitude adopted by many aspiring young female chefs worldwide.But what about Egypt, a place where the average woman is stillexpected to chose family over career?Similarly to other professional organizations worldwide,which have seen a rise in female membership in recent years,the Egyptian Chefs Association has also joyfully witnessed morewomen joining the organization. In line with that remarkablewind of change that is sweeping the shores of the culinary world,the first-ever Female Chef of the Year competition, organizedby the Association, took place at last year's HACE'09 exhibitionheld in Cairo. "It was to promote chef’s work and to inspire youngfemale candidates to take part in this challenging but veryexciting line of work", explained Elvira Guindi, Managing Directorof Egyptian Engineering & Industrial Office for Hotel Supplies V.Fayez Guindi, sponsor of this new initiative. The women in thecompetition had to prepare a gazpacho, two pestos and a MiddleEastern dip, all within the 75 minutes time limit and by using theVitamix blenders provided by the sponsoring company.“We love working in the kitchen because we love to cook”,is the unanimous statement given by the five participants ofthe Female Chef of the Year competition. Loving what you dois usually the key to excelling in your job, however, for EmanMohamed chef de partie at JW Marriott and Sayeda Nasr, chefde partie at the InterContinental Citystars, family obligationscome first. Both women have husbands and children at homewho demand their attention. “My kitchen work does not stopwhen I leave the hotel” shares Eman, “I still have to go homeand prepare food for my family.” That is why, regardless of howmuch she enjoys her work, when asked if she has any aspirationsto be promoted, Iman reveals that a higher position wouldbring longer working hours and “unfortunately the nature ofthe Egyptian man would not accept a sacrifice from his side inthe name of his wife’s professional success”. Working late intothe night also poses a problem to all of the female chefs since awoman arriving home after midnight would undoubtedly raisean eyebrow from disapproving neighbors and relatives.“But those are the rules of the game and we would happilycomply with them if only salaries were higher”, naughtilylaughs 18 year old Amira Taha, 2nd Commis at Holiday InnCitystars. Amira is studying and working simultaneously andhas big dreams of becoming a head chef one day, but that ofcourse depends on her ability to block potential suitors alreadyknocking on her door, asking for her hand in marriage.Life is different however for Chef Abeer Kamel, a TV showchef, who is not affected by either a demanding husband orexhausting work hours. Since she is yet not married she is givenan opportunity to make her own plans for the future and thatis, hosting her own internationally viewed TV show. Chef Abeerwants to be taken seriously as a professional. “I want to changeman’s idea that women should keep to the family kitchen andstay out of the commercial one. I want respect!” exclaims Abeerwith a willful gleam in her eyes.Other culinary-inspired females in Cairo have chosen a differentpath to indulge their creative cooking spirit, and that is throughthe home catering business. Whether it is catering for large homeparties or baking sumptuous desserts, our local female talents arecombining their passion for food, with their dedication to theirhome, while making some profit along the way.So just like many international female chefs struggling forrecognition, the Egyptian female chef is trying to carve a nichefor herself. Her battle, however, is of a far more complicatednature. Unlike her foreign counterparts who are forced to combattheir male opponents usually only inside the commercial kitchen,the Egyptian female chefs fight on two fronts. Balancing workand family requires a great deal of stamina, determination anda love of cooking! However, with her tenacity and fortitude, theEgyptian female chef is trudging the road to success!C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 017

R e c i p e sRecipes MLA Black Box Best Dish AwardsThe MLA Black Box CulinaryChallenge, held last year Novemberin Cairo, awarded special prizesfor the Best Appetizer, Best Soup,Best Main Course and Best Dessertof the competition. Following arethe recipes of the winning dishes,geared to yield 10 servings.Best Appetizer Award – Iberotel Cairo Hotel & CasinoTeam Leader: Reda IbrahimTeam Members: Ekramy Abdel MeguidMohamed Ahmed MadboulyMohamed Ghamry Abdel AzizAustralian Lamb Dumpling with Cucumber SaladAccompanied by Roasted Lamb with Herbs and CheeseCake with Tomato Chutney and Fried Cheese StickIngredientsRoasted Lamb400g100gFillet lamb, with bone and fat removedMixed herbs, cleaned and choppedFried Cheese Sticks50gEdam cheese, gratedAs needed FlourAs needed WaterTo taste Salt and pepperMethodRoasted LambMarinate and roast the fillet of lamb with herb mix, leave itto cool and then cut.Lamb DumplingMince the lamb meat with onion, oyster sauce and garlic, andseason with salt and pepper. Make the dough for the dumplingand cut into little rounds. Add the stuffing and deep fry.Lamb DumplingDumpling Stuffing350gLamb meat, minced, mixed with onion,oyster sauce and garlicDumpling Dough350gFlour50gOilWaterSaltSithuan pepper to tasteCheese Cake100g1pc2pcs80gCream cheeseLemonEgg whiteTomato chutney, tomato sauce withsweet chilly and rice vinegarCucumber Salad100gCucumber, cleaned and cut in JulienneDressing: mix sesame oil, rice vinegar, sugar, salt andpepper to taste.Cheese CakeMix the cream cheese, lemon and egg white. Cook in theoven at 100°C for 25 minutes.Fried Cheese StickCut the Edam cheese into fingers and put in water, andthen flour seasoned with salt and pepper. Repeat for twoor three times. Then coat with beaten eggs. Roll the cheesefingers into spring rolls and cut into julienne. Place in thefreezer for 30 minutes, and then fry in very hot oil.Serve with a sauce of beetroot juice with vanilla and asauce of orange juice with ginger.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 012

R e c i p e sBasil Whipped Cream100mlFresh cream20gFresh basilCrispy Bread1pcAs neededBaguette, sliced and brushed with olive oilEdam cheese, gratedBest Soup Award – Conrad International CairoTeam Leader: Gede YadnyaTeam Members: Mohamed RaoufAttia Abdel KhalekMostafa LotfySmoked Tomato Soup served with Basil Whipped Creamand Crispy Bread Gratinated with Edam CheeseIngredientsSoup1kgTomato200gOnions200gCarrots100gLeeks100gCelery1tspSalt and white pepper50gSugar1 ltr Vegetable stockMethodSmoked Tomato SoupClean and cut the vegetables, and then put them in thesmoke machine with a piece of wood for 30 minutes.Put the smoked vegetables in a pan and add vegetablestock, simmer for 30 minutes. Cool down until safe tohandle and then blend well.Season with salt, pepper and sugar.Basil with Whipped CreamWhip the cream and add chopped basil.Crispy BreadSlice baguette, brush with olive oil and sprinkle withgrated Edam Cheese. Gratinate under a salamander untilgolden brown.To servePour hot soup into soup plates.Decorate with crispy bread and basil whipped cream.Best Main Course Award – Grand Hyatt CairoTeam Leader: Kai EickTeam Members: Mohamed Sayed Abdel AzimEmad Abul MagdMahmoud Mohamed El GenedyRoasted Marinated Beef served with Glazed Shallots,Beef Casserole and Potato Broccoli PuréeIngredients1.8kg10g10g200g30g200g200g200g50g100ml300ml50g Bean sprouts10g Fresh CorianderBeef, rump top sideThymeRosemaryOlive oilPommery MustardCarrotsGreen beansTomatoesShallotsThyme jus, made from the marinate, demiglace and fresh thymeDemi GlaceC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 013

R e c i p e sGlazed Shallots150g Shallots30g Butter30g Sugar100ml Balsamic vinegarPotato Broccoli Purée1kgPotatoes200gBroccoli100gEdam cheese150mlWhipping cream50gButterSalt and pepper to tasteNutmeg to tasteGlazed ShallotsCut the shallots into slices. Under low heat, mix butterand sugar, add the shallots. Once cooked, add balsamicvinegar.Beef CasseroleSlice the meat (outside flat) for the ragout, cut the carrots,green beans, tomatoes and shallots.Sauté the meat under high fire until brown, take it out ofthe pan and set aside.Sauté the rest of the items till cooked, add the meat andsome demi glace.Add the bean sprouts at the end. Serve in a small casseroleand garnish with fresh coriander leaves.MethodTake the meat and cut the eye round to be used for theroast and reserve the outside flat for the beef casserole.Roasted Marinated BeefMarinate the beef (eye round) with fresh thyme, rosemary,olive oil, Pommery mustard, salt and pepper.Sear it in the pan and cook it in the oven under low fire,until cooked to medium.Serve with demi glace flavored with thyme jus.Potato Broccoli PuréeBoil the broccoli, shock in ice water and let cool down. Takeonly the florets of the broccoli and chop finely.Prepare the potato purée with butter, whipped cream andseason with salt, pepper and nutmeg.Reheat the potato purée, then add the chopped broccoliand grated Edam cheese.Best Dessert Award – InterContinental Citystars CairoTeam Leader: Yasser Abdel Rahman El MasryTeam Members: Omar AhmedAbdallah KamalWalid Mohamed RoushdyCardamom Flavored Caramelized Carrot with ChocolateCake & White Chocolate MousseMeringue Red Peppercorn with Hazelnut Crème BrûléeBaked Tomato with Honey and Cheese Swiss Roll toppedwith Ice Cream (Orange & Bavarois Natural)IngredientsCardamom Flavored Caramelized Carrot500gCarrot, cooked500gSugar500gWater20gCardamomChocolate Cake100gDark Chocolate250gButter5pcsEgg150gSugar170gFlourWhite Chocolate Mousse100gWhite chocolate100mlWhipped cream50mlMilk3pcsEgg yolk7gGelatine150mlFresh creamMeringue Red Pepper Corn with Hazelnut Crème Brûlée10pcsEgg white400gIcing sugar10gRed peppercorn250mlMilk500mlFresh cream120gSugar4pcsEgg yolk50gHazelnut BerlinaBaked Tomato with Honey & Cheese Swiss Roll toppedwith Ice CreamBaked Tomato with Honey500gTomato300gHoneyC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 014

R e c i p e sCheese Swiss RollJaconet (yield 200g for Swiss Roll)100gAlmond powder7pcEggs100gSugar50gFlour150gCream cheese50gSugarZest of 1/2 orangeZest of 1/2 lemonIce Cream75mlOrange flavor50gBavarois mix150mlFresh cream60gSugar glucose70mlWaterMethodCaramelized CarrotsCook sugar and water mixture till it reaches 107ºC, thenadd the cardamom and carrots.Chocolate CakeMix the egg and sugar for 2 minutes.Cook the butter and chocolate together for 10 minutes,then add to the previous mixture followed by the egg,sugar and flour.Bake in the ovenWhite Chocolate MousseBring the milk and the fresh cream to the boil.Mix the sugar and egg yolk, then add to the hot milk, mixin the white chocolate and gelatin.Allow to cook then add in the whipped cream.Meringue Red PeppercornBeat the egg white with the icing sugar for 15 minutes,then add the red peppercorn and bake in the oven for 1½hour at 90ºC.Crème BrûléeBring the fresh cream and milk to the boil, add sugar, eggyolk and hazelnut Berlina.Baked Tomato with HoneyCook the tomato and the honey in the oven for 15 minuteson 170ºC.Cheese Swiss RollTo make the Jaconet, mix the eggs with 100g sugar andmix the almond powder with the flour, then add the flourto the egg and sugar mixture. Divide into two portions andbake in oven on 220°C for 7 minutes.Make a mixture of the cream cheese, 50g sugar and theorange and lemon zest. Take one Jaconet portion andspread a layer of 1/2 the cream cheese mixture on top andthen roll into a Swiss roll. Repeat with other portions ofJaconet and cream cheese mixture.Ice CreamBoil the water, fresh cream and sugar glucose, add theorange flavor and Bavarois mix.Allow to cook, and then pour mixture into ice cream machine.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 015

R e c i p e sA l m o n d B i s c u i tIngredients6 Whole eggs 180g Icing sugar180g Ground almonds 50g Flour30g Butter 6 pc Egg white30g SugarPresentationMix the almond powder, icing sugar, flour and egg together until white and light. Make a meringue with theegg white and the sugar. Mix with the first preparation, and then add the butter. Spread on a silpat sheet(500g per 40x60 cm sheet) and bake at 210-220 ْC for 10 minutes.A l m o n d M i l k M o u s s eIngredients125g Milk 60g Almonds, ground30g Sugar 60g Egg yolks5g Gelatin 125g Whipped cream (Elle&Vire)D e l i g h t C a k ePreparationBoil the milk, sugar and almonds together, let infuse, and then bring to the boil again. Whisk the yolks andsugar together and add to almond and milk mixture, then add the yolks. Cook at 85ْ C and add the soakedgelatin. Cool the preparation to 30ْ C and then add the whipped cream.Pa s s i o n F r u i t Co m p o t eIngredients500g Passion fruit purée (La Fruitière) 60g Sugar12g GelatinPreparationSoften the gelatin in cold water and melt in a microwave oven, add to the passion fruit purée and then thesugar. Pour the mixture into a ring of approximately 16 cm, up to a height of about 1 cm and freeze.Finishing and PresentationTake a stainless steel ring of 24 cm diameter on stamp, fill with almond milk mousse to approximately 2 cmthickness and add passion fruit compote on top and a layer ofalmond milk mousse. Cover with a layer of almond biscuit andplace in freezer. Finish with sprayed mixture of 50% chocolateand 50% cocoa butter. Decorate with macaroons all around thecake and some chocolate and gold leaves on top.C h e f ' s C o r n e rThese pages are kindly sponsored by:Telephone: 2794 1378 / 2796 1027J a n uJ a nr y u a- r y F e - b rF ue ab r y u a2r0 y 1 02 0 1 016

R e c i p e sS w e e t Pa s t eIngredients50g Almond powder 190g Butter120g Egg 400g Flour150g Icing sugarPreparationCream the butter then add the ingredients one at a time, icing sugar, almond powder, eggs and flour. Assoon as this is incorporated, stop working the dough. Wrap and keep in a refrigerator before using.A l m o n d C r e a mIngredients250g Butter (Elle&Vire) 250g Sugar175g Almond powder 180g Whole egg1g VanillaPreparationCream the butter, and add the sugar and eggs slowly. Then add the almond powder and vanilla.R a s p b e r r y C h o c o l a t e M o u s s eIngredients250g Chocolate mousse powder (Carma) 250g Cold milk250g Raspberry purée (la Fruitière)PreparationBeat the chocolate mousse powder with the cold milk and raspberry purée at high speed for about 5minutes. Pour the mousse into a ring of approximately 16 cm, up to a height of about 1 cm and freeze.Finishing and PresentationLine a tart ring of 24 cm diameter with sweet paste and fill the tart with almond cream up to a height of 1cm. Bake at 180ْC and cool down. Place the raspberry chocolate mouse disc on top of the prepared tart baseand spray the disc with a mixture of 50% dark chocolate and50% cocoa butter. Decorate with a ring of fresh raspberries allaround. Decorate the top with 3 fresh raspberries, chocolateand gold leaves.Raspberry Chocolate with Almond Cream TartC h e f ' s C o r n e rR e c i p e s by: C h e f M o k htar Abdel A z i zJ a n uJ a nr y u a- r y F e - b rF ue ab r y u a2r0 y 1 02 0 1 017

I n t e r v i e wAn Artist at WorkIf the kitchen is the chef’s atelier and the plate he prepares his masterpiece,then what journey does he follow till bestowed with the title of a Grand Artist?Violeta Salama meets Jean-Christophe Abrial, from “Au Petit Bistro” to talkabout his passion for traditional and modern French cuisines fused together.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 018

I n t e r v i e wWhy did you choose to join the culinary industry?It is the only job where I feel you can make people reallyhappy. Everybody loves good food and I love making peoplehappy!How did you start your career?I started as a kitchen apprentice when I was 15, in a small yetvery reputable two-star Michelin-rated restaurant “Chemin deFer”, near the charming city of Lyon. Then followed three yearswhich I spent working in England, also in French restaurants,one of which was the famed “Le Manoir aux Quat’Saisons”, alsoa two-star Michelin establishment owned by Chef RaymondBlanc. Upon my return to France, I joined the luxurious “Relais etChâteaux” brand, for which I worked in various provinces acrossthe country. Throughout those years that were spent working,I also managed to obtain different educational certificates. Istudied in the “Alain Ducasse Formation” and two years later,in 2002, I received the “Master de Cuisine en France” title,comprehensive certification, which includes proficiency in allareas of cooking, such as bakery, butchery, catering etc.Do you remember the first dish you ever created?The first one must have been "Mousse au Chocolat" (chocolatemousse) but my preferred first dish is "Bouillabaisse de Gambas"(shrimp soup).What inspires you when you create new dishes for "Au PetitBistro"?There are no more pure inventions in cooking. I believeeverything has already been invented. So what I do is merely“borrow” some ingredients from one dish and then match themwith another dish and see if the combination works. I comefrom the South of France, which makes me a big fan of aromaticspices, herbs and citrus fruits; therefore the dishes I create areoften infused with the magic of the Mediterranean. The conceptbehind “Au Petit Bistro” starts from Traditional French Cuisine,also known as “La Cuisine de Grand-mère” (the kitchen of mygrandmother); I then enhance it with my own personal modernand gastronomical touch to provide a new, different identityto an old-time favorite recipe. I try to keep things simple andinspirational to the taste buds.Tell us your three favorite ingredients?Sea salt, olive oil and assortment of peppercorns.The kitchen utensil you can't live without?My chef’s knife and my tongs, which have become anextension of my arm! My wife jokesthat I've started to look like a lobster!The best combination of flavors in a dish?Pepper and citrus; and olive oil and jasmine.What do you dream of accomplishing next?I would love to open more branches of "Au Petit Bistro"throughout other areas of Cairo, like the French version of thepopular “Maison Thomas”.Also to help launch other, differently-themed restaurants inthis exciting city.In your own words what does it take to become a chef?You must love to cook! You must love to please people! Andyou should never feel that cooking is a job but rather regard itas a vocation, a culinary calling you have come to this earth torespond to!What made you come to Egypt and to your currentoccupation?Love! My fiancée then, Agnes, having spent time in Egypt asa child, had decided to come back to Egypt and live here. I lovedher so much and could not bare the thought of loosing her, so Ifollowed suit, came to Egypt and we got married! We moved toHurghada, with our eight dogs, one cat and six birds, got a houseand dived into the local hospitality industry! We were involved inseveral hotel and restaurant openings at first, then we did somehome catering for the Hurghada area and eventually we landedat the doorstep of "Au Petit Bistro" in Cairo.Why did you choose the restaurant scene rather then thehotel work environment?In a restaurant, the food is the main attraction! In hotels,especially since the adoption of the all inclusive concept, peopletake food as given, something that they have paid for as partof their package. In contrast, when a customer comes to arestaurant he comes to enjoy the key star player, and that is thefood.What is your most memorable culinary experience?It is a family meal which I had with my grandfather and withfive other colleagues of mine. The menu was spectacular andconsisted of: crispy langoustines with wasabi mustard, foie grasand chocolate chips, scallops covered in caviar sabayon and duckbreast smothered in honey.If you can get an internship under any renowned celebritychef who would that be?I would love a chance to work under Michel Troisgros. Heis considered to be one of the five Grand Chefs who havedemocratized French cuisine. The other four are Paul Bocuse,Bernard Loiseau (RIP), Fernand Point and Mme Pic.What type of cuisine do you wish to learn next?Moroccan. I love the abundance of flavors and spices found inthat spectacular North African cuisine, which ignites your senseswith its profusion of colors and aromas!Any words of inspiration for the young chefs who are comingup?The chef is an artist, the kitchen is his workshop, and the platehis masterpiece!But mostly and always… Enjoy doing your job!!!C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 019

R e c i p e sC h i c k e n L i v e r " Te r r i n e " s e r v e d w i t ha R e d O n i o n M a r m a l a d eServes 15-18IngredientsChicken Liver Terrine1kgChicken livers1kgButter5clBrandy20clWhite wine500gRed onions10pcsBay leaves1ltrWaterSalt and pepperRed Onion Marmalade1kgRed onions100gSugarMethod of PreparationChicken Liver TerrineCombine water, white wine, salt, pepper, bay leaves andonion and bring mixture to a boil. Place chicken liversin the mixture for 3 minutes. Remove chicken livers anddiscard the liquid. When chicken livers are cold, mix themwith butter and brandy. Adjust salt and pepper to taste.Place chicken liver mixture in a blender and grind tillsmooth paste. Place a plastic film inside a cake dish. Pourchicken liver paste inside the cake dish. Seal the cake dishwith plastic film to prevent air bubbles. Keep in the fridgefor 24 hours before serving.Red Onion MarmaladeSlice onions and cook them with the sugar till onions turnbrown. Approximately 20-25 minutes.Serving MethodServe terrine cold, with golden toasts on the side and aportion of the red onion marmalade.C a b b a g e B u n d l e s t u f f e d w i t hM i n c e d M e a t , s e r v e d w i t h Ve a lS a u c e a n d M a s h e d Po t a t o e sIngredients1pcsGreen cabbage500gBeef fillet, minced500gVeal shank500gOnions, chopped30clVeal sauce50gFois grasParsleySalt and pepperMethod of PreparationCabbage BundlesPlace cabbage leaves inside hot water and cook till leavesbecome white.Mix beef, veal, parsley, onions and season with salt andpepper.Place some of the mixture on a cabbage leaf and roll tocreate a bundle. Repeat till the mixture is finished. Placebundles in a baking dish and cook for 20 minutes.Combine veal sauce and finely chopped fois gras and cookin bain marie till sauce is warm.Serving MethodServe one cabbage bundle with sauce and mashedpotatoes on the side.Recipes by:Chef Jean-Christophe AbrialAu Petit Bistro8, Abdel Rahman El Rafee Street, off Soliman Abaza, DokkiC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 020

F e a t u r eC h e f ' s C o r n e r4J a n u a r y - F e b r u a r y 2 0 1 0

F e a t u r eFrom Tunisia,Peppered with Love“Tell me what you eat and I will tell you who you are!" And what wouldour philosopher tell us about Tunisians? First, we must take a look atTunisian food…Written by: Violeta D. SalamaIt is hot, and it is spicy and it is drenched in fragrant olive oil.It smells of sun-kissed shores and ripe tomatoes; it is thegently-grazing lamb, oozing of Mediterranean spices andthe nuts-rich, rose-water-dripping Bey’s baklawa! It is thearomatic magic of Tunisian cuisine!Like its North African counterparts, Moroccan and Algeriancuisines, Tunisian cuisine also uses “Harisa” a hot red peppersauce, spiced with garlic, caraway and coriander. But where in theother cuisines Harisa is usually served as a side condiment, in theTunisian kitchen, Harisa is lavishly present as part of the saucein a variety of main course dishes, thus contributing to Tunisiancuisine's reputation of being spicy. The presence of Harisa is sostrong that it has become part of an old wives' tale that says ahusband can judge his wife’s affections by the amount of peppershe uses when preparing his food; the spicier the dish, the morefiery her love!Resembling all Mediterranean cuisines, Tunisian cuisine is richin vegetables, an assortment of which is present in the Tunisiannational dish Couscous. Couscous' main ingredient is semolina,which is steamed together with meat or fish, and vegetables,in a double-boiler called “Couscoussière” in French or "Kiska"in Arabic. The bottom part is occupied by the protein and thevegetables, while the upper part of the boiler holds the semolina.The base of the upper layer has small holes, which permit thefumes from the lower layer to rise and flavor the grains above.Every region of Tunisia has its own wide range of couscousdishes; Monastir, a fishing port in Tunis, makes couscousabundant with fish from its waters; while inland couscousfeatures meat as its star piece. “Mesfouf” a couscous sweetenedwith liquid honey, dates and cinnamon, is also prepared, a similarversion known as “Couscousi” served as a dessert in Egyptianhouseholds.Another popular Tunisian dish is the Tagine. It is nothinglike the Moroccan and Egyptian dish of the same name, whichrepresents a meat and vegetable stew slow-cooked in aterracotta pot; the Tunisian Tagine is rather reminiscent of theFrench quiche, a tart-like creation made from beaten eggs andcheese, with a juicy meat and vegetable filling.Lamb is by far the most favored of all meats used to createsumptuous dishes, such as, “Marka Hloula” or “sweet ragout”.This dish, which consists of lamb shoulder, dried prunes, apricotsand raisins, is rumored to guarantee happiness. The numerousfruits present are regarded as tasty symbols of gentleness andbenevolence, and thus "Marka Hloula" has become the nationalpopular dish at weddings.Since Tunis is pampered by miles of coast and an unpollutedsea, the Tunisians have mastered the art of serving a splendidseafood cuisine. Red mullet, grouper, sea bass and bream aregrilled, baked and stuffed; laced with olive oil or tomato-basedsauces, these food delicacies are often enriched with cumin,saffron and paprika.Given that no master table would be complete without somesugary treats, the sweet loving Tunisians have created tastebud-tantalizingdesserts of their own. Nuts, especially almonds,pistachios and hazelnuts are forever present in most dessertswith “Jaouia” and “Touagin” as most royal and sophisticated ofall desserts. “Jaouia” is a pastry made entirely of ground nuts(walnuts, hazelnuts, almonds, pistachio and pine nuts) soakedin vanilla with lemon sugar syrup, while “Touagin” are almondbasedpetit fours. The final touch to both sweet treats is groundpistachios, popular as decoration in many Tunisian desserts.So by the look of this very vibrant, flavorsome and healthycuisine, Tunisians are undoubtedly a colorful nation pepperedwith life, love and sunshine!C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 021

R e c i p e sB e y ’s Ta g i n eServes 4Ingredients1kgSpinach9 Eggs150gRicotta cheese150gSwiss cheese, grated100gParsley, chopped1tbspOlive oilBasic Filling250gGround lamb100mlOlive oil1 Onion, chopped3 Garlic cloves, crushed1 pinch (large) Ground corianderSalt and pepperMethod of PreparationPrepare the basic filling by gently frying the ground lambin the olive oil. Add the chopped onion and the crushedgarlic, and season with salt and pepper. Add the corianderand mix well. Set aside and allow to cool.Blanch the spinach in boiling water for approximately 3minutes then drain. Shape the spinach into small bundlesand chop up.Separate the basic filling into three equal parts.Prepare spinach filling by mixing it with 3 of the eggs andone part of the basic filling.Prepare the cheese filling by mixing the ricotta and gratedSwiss cheese with 3 more eggs and the second batch ofthe basic filling.Prepare the third filling by mixing the chopped parsleywith the remaining 3 eggs and the rest of the basic filling.Grease a baking dish with 1 tablespoon of olive oil andspread spinach filling over it. Bake in the oven at 180°C for5 minutes. Spread the cheese filling over it. Bake again for5 minutes. Top with parsley filling and then bake again for5 minutes. Cool, and turn out. Cut into diamond shapes.Ta k o u a w i t h O r a n g e - F l o w e r Wa t e rServes 4Ingredients500gSesame seeds3 Oranges100mlOrange-flower water100gConfectioner's sugarAs needed Confectioners’ sugar for shaping theTakoua ballsAs needed Mint leaves for garnishMethod of PreparationArrange the sesame seeds over the work area and sortthem with your hands to remove impurities. Rinse inwater and drain. Allow them to dry for approximately 10minutes. Brown the sesame seeds in a frying pan, whilestirring with a wooden spatula. Squeeze 2 of the orangesand set the juice aside for the decoration.Thoroughly peel the remaining orange and remove thesegments for the decoration.Put the sesame seeds into the food processor and pour inthe orange-flower water.Blend at high speed. Add the confectioner's sugar to themixture. Blend until a paste is formed.Spread out the paste on a dish and let it stand for a fewmoments.Pour some confectioner's sugar over the work area and roll upthe sesame paste with your hands to make balls (Takoua).Arrange the mint leaves on the plates and place the“takoua” on top.Pour a little orange juice onto the plate and decorate withthe reserved orange segments.Note: Add a little unsalted butter in the mixture for evenmore melt-in-the-mouth feeling.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 023

R e c i p e sS t u f f e d B a s s w i t h A l m o n d s a n dG o l d e n R a i s i n sServes 4IngredientsStuffed Fish300gRice400gShrimps, pink medium sized200gGolden raisins2 Onions, chopped50mlOlive oil1 pinch Ground cumin500gParsley, finely chopped2gSaffron strands150gAlmonds, shelled30gGarlic, crushed4 Bass, whole approx 400g eachSalt and pepperCourt-bouillon1 Carrot1 Onion1 or 2 Cloves2 or 3 Sprigs parsley1 Celery stick1 Bay leaf1 pinch Saffron50mlOlive oilMethod of PreparationStuffingPut the rice on the boil for 20 minutes. Drain.Reserve one or two whole shrimps for garnish, and cut theremaining shrimps lengthwise and then into small cubes.Rehydrate the golden raisins in a small bowl of lukewarmwater.Sweat the chopped onions in a frying pan with theolive oil. Season with salt and pepper, and sprinkle withcumin. Add the chopped parsley and pieces of shrimp.Mix together, and then stir in the cooked rice and saffron.Add the almonds, golden raisins, and crushed garlic andsimmer while stirring continuously. Transfer the stuffing toa terrine.FishSplit each fish along its back. Pass the knife under thebackbone to prize it loose, cut the bone with scissors atthe lever of the head and at the end of the tail, and removethe bones (keeping the head and the tail on). Reserve thebones for the court-bouillon. Open up each fish, and fillthe inside with stuffing.Arrange each fish on a sheet of tinfoil. Gently fold up theedges.Court-bouillonPierce the onion with cloves. Sweat the carrot, onion,parsley, celery, bay leaf, and saffron in 50ml oil. Add thebones of the bass. Brown, add water, bring to the boil, andreduce the mixture by half. Add more water, reduce for 30minutes more, then filter and pour into an oven dish.Place the fish in its foil in the oven dish. Bake in the oven at180°C for 10 minutes.Arrange the fish in the center of the dish, surrounded byreduced sauce and garnished with shrimp.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 024

E C A B o o k s t o r eCakeDecoratingCakes and Cake DecoratingAngela Nilsen and Sarah MaxwellPublished by Lorenz BooksLE 195Professional Cake DecoratingToba GarrettPublished by WileyLE 425Cake decorating is an art with specific skills that must bestudied and practiced before they can be mastered. ProfessionalCake Decorating is the first guidebook, reference and at-yourfingertipsresource for the special methods and techniquesthat are unique to cake decorating. Using more than 200 stepby-stepand finished color photographs, in addition to 125illustrations, this highly visual book covers a wealth of techniquesfor cake borders, piped flowers, cake writing and piping, royalicing designs, marzipan fruits and figurines, rolled icing, floralpatterns, petit fours, gumpaste floral art and design and muchmore. Thorough coverage also includes such foundation skills asmaking shells, rosettes, reverse shells, zigzags, fleurs-de-lis, ropes,garlands, scrolls, rosebuds and other confectionery designs.A classic reference book for every kitchen, this book providesa perfect foundation course in cake decorating techniques. Fromhow to bake the perfect basic cake and prepare all the icings,frostings and coverings you will need; to techniques for workingwith every decorating medium you can think of, this book willensure success every time. In addition, project sections on classiccakes, special occasion cakes, novelty cakes and children's partycakes furnish professional examples that will provide bothinspiration and opportunities to practice, develop and refineyour decorating skills. The introduction of the book providesstandard instructions and techniques on covering cakes of alltypes, followed by professional tips and guidance on piping,crimping, embossing, frills, plaques, coloring, cut-outs, modeling,marbling, plaiting and weaving, stenciling, freehand work andmaking flowers, fruits and leaves. Cakes and Cake Decorating isboth a guide to the most popular contemporary cake decoratingapproaches and styles, and a solid traditional reference manualand sourcebook for decorators at all levels of experience andexpertise.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 025

E C A B o o k s t o r eAustralia Inc. In addition to some basic instructions and tipson cake decorating techniques, the book provides more than50 creative ideas that will delight children such as the WickedWizard's Hat and the Jungle Fever cake. The book has beenreprinted by popular demand.The Complete Step-by-Step Guide to Cake DecoratingCarol DeaconPublished by Silverdale BooksLE 80This book provides step-by-step instructions for 40delightful cake creations made using buttercream, sugarpaste,chocolate and royal icing. It includes all the basic informationon equipment, cake recipes, baking tips, storing, cutting andfreezing that you need to get started. Written by an experiencedcake decorator and demonstrator, The Complete Step-by-StepGuide to Cake Decorating is the perfect book for beginners andmore experienced cake decorators alike.Cakes & Cake Decorating, Step-by-StepAngela Milsen, Sarah Maxwell and Janice MurfittPublished by Hermes HouseLE 150Kids’ Birthday CakesThe Australian Women's WeeklyPublished by ACP BooksLE 75This book, specialized in kids’ birthday cakes, is the winnerof the “Best Soft-cover Recipe Book” at the Vittoria AustralianFood Media Awards 2003, an initiative of the Food Media ClubIn one comprehensive volume, this book contains everythingyou need to be able to create the cakes you've always dreamedof. With 1,500 full-color photographs to guide you, everyimaginable cake-decorating technique is brought to life. Allthe essential equipment required to create fantasy cakes isdescribed, followed by comprehensive, step-by-step instructionsfor beautiful decorating effects using marzipan, chocolate,sugarpaste, icings and frostings. Classic cake recipes enableyou to create the perfect base for your creations, choose from aquick-mix sponge cake, a rich fruit cake, the ever-popular Swissroll, or any of the other traditional cake-base recipes. Once youhave mastered the basics, this book offers a selection of over 200irresistible cake recipes. The collection includes all-time favoritessuch a black forest cake and angel food cake, and a wide range ofnovelty and children's cakes.All books are available or possible to order at the ECA. Prices aresubject to change due to changes in exchange rates.There is a 5% discount on books to ECA-members. Special bookordering service is available upon request. Please call:376 22 116 / 7 / 8, or email: egyptchefs@link.netC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 026

Q u i zHere's your chance to win LE 250! All ECA members are eligible to win an ECA voucherworth LE 250 towards the purchase of any ECA merchandise, and all non-members havea chance to win a one-year ECA Membership. Simply send in the correct answers to thequestions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECAMember Mileage Points, your way to a free membership renewal. Fax your answers beforeSunday, 14 February, 2010 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quizonline by visiting the ECA website at www.egyptchefs.comName: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Company: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tel/Fax: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Circle the correct answer1) “Harisa” is a:❏ Hot red pepper sauce❏ Sweet dessert❏ Moroccan soup2) The main ingredient of “Couscous” is:❏ Buckwheat❏ Semolina❏ Red beans3) What is the name of the first female chefto win three Michelin stars in France in morethen 50 years?❏ Clare Smith❏ Sophie Pic❏ Indira Ghandi4) What does a Jaconet contain?❏ Almond powder❏ Hazelnut powder❏ Vanilla powder5) “Touagin” is a:❏ Sponge cake❏ Custard❏ Petit-Four6) How many gold medals were awardedduring HACE'09?❏ 0❏ 2❏ 47) The Tunisian Tagine is similar to a:❏ Slow cooked stew❏ Soup❏ Quiche8) Which company sponsored the Female Chefof the Year held at Hace'09?❏ EEIOHE V. Fayez Guindi / Vitamix❏ Unilever Foodsolutions❏ AM Foods9) What does Hazelnut Crème Brûlée contain?❏ Hazelnut oil❏ Hazelnut Berlina❏ Whole hazelnuts10) In which country will the Unilever Chef ofthe Year Finals 2010 take place?❏ Chile❏ United Arab Emirates❏ South AfricaThe right answers to the Chef’s Corner quiz of issue No. 57 are:Which energy source produces the highest number ofcalories?✔ FatWhich part of the egg contains the highest amount ofcholesterol?✔ Egg yolksWhich oil is better to use in cooking for health purposes?✔ Canola or olive oilWhat is the most popular starch product with theVietnamese?✔ NoodlesNuoc Cham is a famous Vietnamese:✔ Fish saucePho (fuh) is a Vietnamese soup made with:✔ Beef stockShiitake is a:✔ MushroomWhat are Gordon Ramsay's most popular foods to cookwith?✔ Fish & shellfishWhen I make a risotto, I add the stock:✔ Gradually and stir constantlyWhich region in Egypt is most suitable to cultivate vines?✔ DeltaCongratulations to the lucky winner of issue 57 quiz:Adel Farouk MataridSous Chef PastrySeasons Resort & Country ClubC h e f ' s C o r n e r✁J a n u a r y - F e b r u a r y 2 0 1 027

N e w sCHEFAppointments and PromotionsSenior chef member, Samir Abdel Azim,Area Executive Chef of Iberotel Hotels Red Searegion, has recently been promoted to RegionalKitchen Director of Iberotel Hotels & ResortsRed Sea region, Luxor and North Coast. TheECA wishes to congratulate Chef Samir, itslongtime loyal member.Chef member, Mohamed Yousry Labib,working at Albatros Palace Resort in Hurghada,has been promoted from Chef de Partie /Artist to Junior Sous Chef. The ECA wishes tocongratulate him on his promotion and keep upthe good work!Senior chef member, Tarek Mohamed Fahmy,working at Egypt Bakery Stores, a valuableGold Sponsor company of the Association, hasrecently been promoted from Executive BakerChef to Technical Demonstrator for the company.The ECA congratulates him on his promotionand wishes him all the best with the added onresponsibilities in his new position.Senior chef member, Erian Mortada RezkAllah, previously working as Executive Sous Chefat Semiramis III Floating Boat, stopped cruisingthe Nile river and started working in the sameposition at Caribbean World Resorts. The ECAwishes him all the best in his new work location.Two chef members working at Grand AzurLTI Resort Tropicana in Sharm El Sheikh haverecently been promoted; Abdel Latif Abdel Azimhas been promoted from Senior Chef de Partieto Junior Sous Chef; and Mohamed MohamedIbrahim from Chef de Partie to Senior Chef dePartie. The ECA wishes to congratulate them bothon their promotion and keep up the good work!Senior chef member, Ibrahim MohamedMohamed Ghoush, previously working as AreaBakery Chef at Diven Worx Company in Cairo,has moved to Marsa Alam where he startedworking as Executive Baker Chef at the BraykaBay Resort. The ECA wishes to congratulate himon his appointment.Chef member, Hamdy Abdel HamidMohamed, working at the Brayka Bay Resortin Marsa Alam, has recently been promotedfrom Junior Sous Chef to Sous Chef. The ECAcongratulates him on his promotion and wisheshim all the best in his new position.Chef member, Hesham Fathy Amin,previously working in El Gouna at the PanoramaBungalows Resort as Sous Chef Garde Manger,has moved and started working at the MövenpickEl Gouna in the same position. The ECA wisheshim all the best in his new work location.Junior chef member, Ali Ibrahim Ali Abul Ali,working at the Jaz Belvedere in Sharm El Sheikh,has recently been promoted from 3rd Commisto 2nd Commis. The ECA congratulates him andwishes him all the best in his chef's career.S'newsSenior chef member, Ahmed Abdel SalamYounes, previously working at Kempinski SomaBay Resort as Executive Pastry Chef, has leftEgypt and started working at the Al MaharyRadisson Blu Hotel in Tripoli in the sameposition. The ECA wishes him all the best insettling in Libya to start his new job.Junior chef member, Said MahmoudIbrahim, previously working as 1st Commis atStella di Mare Resort Ain Sukhna, has movedcloser to town and started working as DemiChef de Partie at Seasons Resort & CountryClub. The ECA wishes to congratulate him onhis promotion and wishes him all the best in hisnew work location.Chef member, Mohamed Aziz Sabry Rabeh,previously working in grade 5 at SaudeyaCatering in Jeddah, has moved back to Egyptand started working as Assistant KitchenManager at Royal Viking Restaurant. The ECAwelcomes him back, and also congratulatesChef Mohamed on his recent marriage.Chef member, Ahmed Mohamed Taha,previously working as 1st Commis at the AtlantisPalms El Tomera in the United Arab Emirates,has moved within the Emirates and startedworking as Demi Chef de Partie at the SouthernSun Hotel. The ECA congratulates him on hispromotion and wishes him all the best in hisnew work location.Junior chef member, Adel Ahmed Mohamed,previously working as 1st Commis Pastry atStella di Mare Ain Sukhna, has moved to MarsaAlam where he started working as Chef de Partieat the Gorgonia Beach Hotel. The ECA wishes tocongratulate him on his new appointment.Senior chef member, Ibrahim El Taher,previously working in the Seychelles, hasreturned to Egypt and started working at theInterContinental Soma Bay Resort, where he gotpromoted from Executive Sous Chef to AssistantExecutive Chef. The ECA congratulates him onhis promotion and wishes him all the best withhis new added on responsibilities.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 028

N e w sCHEFS'newsJean Martin Fleisch, General Manager ofHoliday Inn Cairo Citystars, recently announcedthe appointment of James Whitesmith as theExecutive Chef at Holiday Inn Cairo Citystars.Chef James brings with him over 14 years ofexperience in the hospitality and culinaryindustry. He has worked in many internationalhotel chains in Scotland and the United ArabEmirates. In his new capacity, Chef James willbe in charge of all the kitchen operations forHoliday Inn Cairo Citystars. The ECA wishes towelcome Chef James and wishes him all thebest with settling in Cairo .Associated member, Gamal Abdo Mater,General Manager of Viking Restaurant, hasstarted his studies for a higher diploma levelin Hotel Management at Helwan University.The ECA wishes him all the best in his career inhotel management.the hospitality industry will definitely have apositive effect on the performance of the HiltonHotels in Egypt and a valuable contribution tothe overall hospitality industry,” commentedHaitham Nassar. The ECA wishes to congratulateMahmoud Mokhtar on his promotion.Josef Kuffer, Senior Vice President of theMövenpick Hotels & Resorts Africa, announcedthe appointment of Aladin Bustani as the newgeneral manager of the Mövenpick ResortAswan. Being half Egyptian and half Italianand being a Business Administration graduatefrom Webster University in Geneva with alsoa MBA degree in marketing from CavendishBelford College in London, Bustani has investedextensive years working in the hospitalityindustry in several different countries acrossEurope, the Middle East and Africa. The ECAwishes to welcome Aladin Bustani and tocongratulate him on his appointment.ECA Family NewsThe ECA wishes to congratulate the followingmembers on the birth of their baby girls:Montasser Abdel Gelil Bahsa, Executive Chef atClub of El Nasr Co. for Oil Suez, on the birth ofLaila; Hesham Rabia, Executive Chef UnileverFoodsolutions Egypt – Mashreq, on the birth ofLogeen; Mohamed Mokhtar Ibrahim, Chef dePartie Garde Manger at Beach Albatros Hotelin Hurghada, on the birth of Maryam. The ECAwishes all the happy families long lasting health.The ECA wishes to congratulate chefmember, Mahmoud Mohamed Abdel Hamid,Chef de Partie at Viking Restaurant, on his recentengagement to Hanan Ibrahim.AwardsHaitham Nassar, General Manager ofRamses Hilton, organized a special gatheringto celebrate the promotion of MahmoudMokhtar as new Vice President Operations forHilton in Egypt. The gathering was attendedby Ramses Hilton’s managers. “I believe thatMahmoud Mokhtar’s wide experience inMövenpick Taba Going for GoldMövenpick Resort Taba announcedrecently that the 434-room resort propertyhas been nominated for the TUI GoldenAward for the category of "First Choice 4Sun" for 2009. Every year TUI carries outC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 029

N e w sa customer satisfaction survey to enablethem to monitor customer feedback on allaspects of their holiday, including a detailedappraisal of their holiday accommodation."This nomination represents a milestonereward in our continuous efforts over theyears to provide our guests with personalizedand adaptive services to enrich their stay andmake their vacation a memorable experience,"commented Mehdy Othmany, GeneralManager of the Resort. The ECA wishes tocongratulate the Mövenpick Resort Taba Teamon their great achievements.TrainingCHEFS'newsMövenpick El Quseir Receives EnvironmentChampion AwardThe Mövenpick El Quseir has receivedthe TUI Environment Champion Award forthe fourth consecutive year. "This award isa special acknowledgement for our holidayresort and it shows that our many efforts onbehalf of the environment have born fruit,"said Klaus Graesslin, General Manager of theresort. "Through extensive training courseswe have made our staff understand the issuesof sustainable tourism and they are willinglyembracing the standards we are continuouslystriving to achieve", added Graesslin. The ECAwishes to congratulate the Mövenpick ResortEl Quseir Team on their great achievements insustaining the environment.Ramses Hilton Kitchen Team won TeamMembers of the Year Award“I would like to congratulate Chef DimitriosKousonikolas and all the Ramses HiltonKitchen team for the great achievement bywining the Caterer Middle East Award of theBest Kitchen Team. This award is a rewardto all your hard work, professionalism andcommitment.” Said Haitham Nassar, RamsesHilton General Manager during the celebrationheld especially for all the kitchen teammembers to celebrate winning the Catereraward. The ECA wishes to congratulate ChefDimitrios and his kitchen brigade and keep upthe good work!Lausanne Hospitality Education in EgyptHuman resources and training developmentare an essential factor in raising the overallquality of the tourism and hospitality industry,thus reflecting Egypt's economy, prosperityand progress. Under Auspices of HE Dr.Mahmoud Mohi El Din, Minister of Investmentand the honorary attendance of HE Mr. ZoheirGarranah, Minister of Tourism, the foundersand board of Trustees of the UniversitéHôtelière d'Egypte signed the academicconsultant agreement with Lausanne HospitalityConsulting, a division of Ecole Hôtelière deLausanne. The first phase of the project willinclude training of 1,150 hotel employees inEgypt in different levels and specialties, aswell as 72 to the level of department headsand executive management positions. Thesecond phase includes the establishment andconstruction of Université Hôtelière d'Egypte in6th of October city over 22,990sqm. Degrees tothe students will be issued under the supervisionand collaboration of Ecole Hôtelière deLausanne.The founders and board of trustees include:Aly Abdel Aziz, Chairman of the HoldingCompany for Tourism, Hotels and Cinema;Fathy Nour, Chairman of Misr Hotels, NabilSelim, Chairman of The Egyptian GeneralOrganization of Tourism and Hotels (Egoth);Kamal Eid, General Manager of SemiramisHotels Company on behalf of HE Sheikh AbdulAziz Abdallah Al Sulaiman, Chairman of theBoard; Ahmed Balbaa, President of B&G BalbaaGroup for Hotels Management.Aqua Park Hotel Received Intensive TrainingAqua Park Hotel in Sharm El Sheikh attendeda 10 days intensive training program on Safetyand Vocational Health conducted by the LaborUniversity in Cairo.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 030

C o r p o r a t e M e m b e r sSunrise Resort & Cruises JoinsECA as Corporate Memberlandscape. All this characterizes Sunrise Resorts & Cruises.The ECA wishes to welcome its new corporatemember Sunrise Resorts & Cruises, a hospitalitymanagement company in Egypt operatingwith international quality and environmentalstandards. The success of the company started in2003 with three hotels and now Sunrise Resorts& Cruises operates seven resorts and four cruiseswith two more resorts and two cruises soon to startoperation. In addition, since 2007, Sunrise Resorts& Cruises is the hotel management company ofFestival Hotels & Resorts; and also since 2008 the hotelmanagement company of Sentido Hotels & Resorts.By the end of 2010, the company will be operating 14hotels & resorts and nine cruises.Since its first day of operation, Sunrise Resorts &Cruises’ main target is to provide excellent service,quality control on regular basis with very highstandards and environmental protection, all ofwhich has ensured their success as one of theleading hotel operation companies in Egypt. A wellbalanced international guest mix is guaranteed byvery good business relations, mainly with the company ThomasCook/Neckermann as well as other international partners.Under the slogan «Welcome Home» the resorts and cruises,all of 4 and 5 star category, offer a very high quality andcomfort, culinary specialties, various sports activities and arelaxing atmosphere for the guests. Due to this reason, thecompany is the “quality brand” of Thomas Cook in Egypt. Witha cosmopolitan, hospitable and open minded attitude, thecompany offers personalized service and exquisite culinarycuisine with an ambience blending into the surroundingThe company's philosophy is based on three main pillars:Quality StandardsSunrise Resorts & Cruises operates a quality departmentfor all their resorts and cruises. Additional to the regular guestcomments, these departments are conducting a monthly controlincluding guest interviews, mystery-guest visits and commentsof the Thomas Cook travelers. In addition, the companyalso conducts regular employee trainings and complaintmanagement training to guarantee a constant high standard.Hygiene ControlSunrise Resorts & Cruises is working together with “CristalInternational”, an international company based in England. Thiscompany is checking the resorts and cruises on monthly basis,which guarantees the guests constant high hygiene standards.The hygiene control includes the following areas: Temperature measurements of all foods Bacteriological tests of all foods Water test of the pools and tap water Stock keeping and supplier control Control of all F&B employees on hazardous illness as wellas preventive medical check-up (legionnaires' illness andsalmonella)Environmental ProtectionSunrise Resorts & Cruises is working together with “GreenGlobe 21”, a well acknowledged environmental certifyingorganization worldwide, founded in 1993 through the WorldTravel & Tourism Council based on the Agenda 21 (UN, Rio deJaneiro, 1992). This company conducts annual re-auditing ofall certified enterprises. Sunrise Select Garden Beach, the firstproperty of Sunrise Resorts & Cruises, has been certified by“Green Globe 21” in 2004 and has been recertified until 2007.After the successful certification of Sunrise Select Royal Makadiin January 2007, the company's target is to certify all SunriseResorts with this international certification to be the first hotelmanagement company in Egypt to have all its operationsenvironmentally certified. The certificate includes for example: Measures to save energy and water Waste separation for recycling Purchase and usage of environment-friendly anddermatological tested cosmetic products Purchase and storage with packing reduced products.Whether you are interested in a taste of ancient history oryou would like to spend relaxing holidays with your family onthe beach with Sunrise Resorts & Cruises you will always find theright place to experience a memorable holiday.The ECA is looking forward to a fruitful cooperation with its newcorporate member Sunrise Resorts & Cruises.C h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 031

E C A N e w M e m b e r sWelcomeon board to all our newmembersمرحباً‏ بأعضائنا اجلددS e n i o r C h e f M e m b e r sأعضاء من قدامى الشيفاتAhmed Mohamed Abul HassanPastry ChefAbul Hassan Bakery Shop Alexandriaأحمد محمد أبو الحسنشيف حلوانىمخبوزات أبو الحسن اإلسكندريةAhmed Mosaad AhmedExecutive ChefTHM Group Company Alexandriaأحمد مسعد أحمدشيف تنفيذىشركة تى.إتش ‏.إم جروب اإلسكندريةClara BubenzerAdvisory ChefGourmet Egyptكالرا بوبينزيرشيف إستشارىجورميه مصرGede Susila YadnyaAsian ChefConrad International Cairoچيدى سوسيال يادنياشيف أسيوىفندق كونراد انترناشونال القاهرةHaggag Mustafa HassanSous ChefPyramisa Blue Lagoon Resort HurghadaMohamed Abdallah MohamedKitchen ManagerRainforest Caféحجاج مصطفى حسنسو شيففندق بيراميزا بلو الجون الغردقةMohamed Fawzy AhmedExecutive ChefCharm Life Resort & SPA Al Alameinمحمد عبد الله محمدمدير مطعمرين فوريست كافيهمحمد فوزى أحمدشيف تنفيذىمنتجع شرم اليف وسبا العلمينMustafa Gad El Rab MohamedExecutive Pastry Chefمصطفى جاد الرب محمدشيف تنفيذى حلوانىC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 032

E C A N e w M e m b e r sRostom Mahmoud RostomExecutive Sous ChefEl Salamlek San Giovanni Hotel AlexandriaTamer Gaballah GomaaPastry ChefLa Pomme Companyتامر جاب الله جمعةشيف حلوانىشركة البومرستم محمود رستمسو شيف تنفيذىفندق السالملك سان چيوفانى اإلسكندريةTarek Mohamed HassanExecutive Sous ChefCharm Life Resort & SPA Al Alameinطارق محمد حسنسو شيف تنفيذىمنتجع شرم اليف وسبا العلمينYasser Mohamed OmranExecutive Pastry ChefClub of El Nasr Co. for Oil Suezياسر محمد عمرانشيف تنفيذى حلوانىشركة نادى النصر للبترول السويسC h e f M e m b e r sأعضاء من الشيفاتAdel Abdel Kader A. AzizPastry ChefDubai for Media U.A.Eعادل عبد القادر عبد العزيزشيف حلوانىدبى لإلعالم اإلماراتEl Sayed Hanafy Abu El SaudChef de Partie Garde MangerAl Mansouri for Production Services, U.A.Eالسيد حنفى أبو السعودشيف دى بارتى جارد مانجيهشركة المنصورى لخدمات اإلنتاج اإلماراتHany Omar Mohamed HafezChef de Partieهانى عمر محمد حافظشيف دى بارتىHesham Mohamed ZidanSenior Chef de PartieArabian Academy for Science & Technology, Alexandriaهشام محمد زيدانسنيور شيف دى بارتىاألكاديمية العربية للعلوم و التكنولوجيا اإلسكندريةHolger JackischExecutive ChefKempinski Hotel Cairoهولجر چاكيششيف تنفيذىفندق كمبنيسكى القاهرةMohamed Ali ShahinSushi Chefمحمد على شاهينسوشى شيفSameh Mohamed Abu BakrChef de PartieGhazala Regency Resort Al Alameinسامح محمد أبو بكرشيف دى بارتىمنتجع غزالة ريجينسى العلمينTarek Mohamed RagaeiPastry ChefKahramana Hotel Sharm El Sheikhطارق محمد رجائىشيف حلوانىفنقد كهرمانه شرم الشيخC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 033

E C A N e w M e m b e r sJ u n i o r C h e f M e m b e r sأعضاء من شباب الشيفاتAbdel Halim Mohamed Hosni1st CommisCairo Marriott Hotelعبد الحليم محمد حسنىطباخ أولفندق ماريوت القاهرةAdel Mustafa A. Aziz2nd CommisJW Marriott Hotel Mirage Cityعادل مصطفى عبد العزيزطباخ ثانىفندق چى دبليو ماريوت ميراچ سيتىAhmed Ibrahim Ali AliTraineeHana Food Companyأحمد إبراهيم على علىشيف تحت التدريبشركة هنا فوودAhmed Mahmoud AhmedStudentHigh Institute for Tourism & Hotels (Egoth)أحمد محمود أحمدطالبالمعهد العالى للسياحة والفنادق ‏)إيجوث(‏Hany A. Meguid IbrahimStudentHigh Institute of Tourism & Hotels & Computerهانى عبد المجيد إبراهيمطالبالمعهد العالى للسياحة و الفنادق و الكمبيوترHend Sayed GhannamChefHend Made Foodهند سيد غنامشيفهند ميد فوودIbrahim Gehady IbrahimCommis PastryHassan El Masry for Cake & Pastries Cairoإبراهيم جهادى إبراهيمطباخ حلوانىحسن المصرى للكيك و الحلويات القاهرةIslam Barbary Lotfy1st CommisFairmont Nile City Hotelإسالم بربرى لطفىطباخ أولفندق فيرمونت نايل سيتىMohamed Abdel Wahab Mahmoud2nd CommisJW Marriott Hotel Mirage Cityمحمد عبد الوهاب محمودطباخ ثانىفندق چى دبليو ماريوت ميراچ سيتىOthman Wahid Othman El Sayed2nd CommisHilton Hurghada Long Beach Resortعثمان وحيد عثمان السيدطباخ ثانىمنتجع هيلتون لونج بيتش الغردقةSalem Mohamed SalemCommis PastryJenwaz Pastry Shop Alexandriaسالم محمد سالمطباخ حلوانىحلوانى چنواز اإلسكندريةWael Amin Badr2nd CommisLagoon Resort Alexandriaوائل أمين بدرطباخ ثانىمنتجع الجون إسكندريةC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 034

E C A N e w M e m b e r sA s s o c i a t e d M e m b e r sأعضاء مساهمينAl Sherif Hassan YakoutOwnerThe Egyptian Company for Textilesالشريف حسن ياقوتمالكالشركة المصرية للمنسوجاتAhiki AntoniouOwner & ManagerPatisserie & Delices Alexandriaأهيكى أنتونيومالك ومديرباتيسيرى ودليسيس اإلسكندريةDalia Adel El KadyDeputy Managerداليا عادل القاضىنائب المديرEssam Gasim MohamedGeneral ManagerEl Kassem International Co. for Services Sudanعصام جاسم محمدالمدير العامشركة القاسم العالمية إلدارة الخدمات السودانGinter Hans-PeterGeneral ManagerLittle Swissچنتر هانز بيترالمدير العامليتل سيويسHesham WahbaOwnerBalcona Café & Restaurantهشام وهبهمالكمطعم و كافيه بالكونهMohamed El Sayed Mohamed IsmailFood & Beverage ManagerLouran Hospital Alexandriaمحمد السيد محمد إسماعيلمدير أغذية و مشروباتمستشفى لوران اإلسكندريةMohamed Hassan MohamedBakery ManagerFino Bakery & Pastry Shop Alexandriaمحمد حسن محمدمدير المخبزمخابز و حلوانى فينو اإلسكندريةMustafa HegazyGeneral ManagerSwissal Companyمصطفى حجازىمدير عامشركة سويسالRainer MeurerCorporate Director of Food & BeverageJaz Hotels,Resorts & Cruisesرينر موررمدير األغذية و المشروباتفنادق و منتجعات و مراكب چازWalaa Ibrahim El SaadanyPharmacistوالء إبراهيم السعدنىدكتور صيدلىC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 035

C a l e n d a rMark YourCalendarJanuary’10SIGEP, the 31st International Exhibition of Artisan Ice-Cream, Pastry, Confectionery and Bakery Production, will takeplace from 23 to 27 January in Italy. Several competitions such asThe Gelato Served, Delicious & Famous and SIGEP Bread Cup willbe held in conjunction with the trade fair. For more informationcontact the organizers Rimini Fiera on 0039 0541 744111 or fax0039 0541 744772 or email Roberta Masini atr.masini@riminifiera.it or visit www.riminifiera.itThe 34th WACS Congress will be hosted by the ChileanGastronomy Association (ACHIGA) and will be held in Santiago,Chile from the 24 to 28 January 2010. During the 80 years ofWACS history, Latin America has never hosted a Congress. Thiswill be the first time and Chile will have the pleasure of showinga new world for most of the chefs. The WACS (World Associationof Chefs Societies) biennial congress brings together more than1,000 of the world leading culinary professionals.At the WACS Congress, juniors have a chance to compete inthe Hans Bueschkens Junior Chefs Challenge or partake in theDr. Bill Gallagher Junior Chef's Forum. Also taking place at thecongress, will be the finals of the WACS Global Chefs Challengeand a roundtable discussion about Women in WACS. Further,many workshops and seminars will be taking place. For moreinformation or a full program visit www.wacs2010.comof Sapore. For more information contact Mr. Ahmed Adel on24558482 or 22566024 or 0104823689Intersicop, the International Bakery, Confectionery andRelated Industries Exhibition will be celebrating its ninth editionfrom 20 to 24 February in Madrid. The last edition held in 2007saw 348 exhibitors occupying an exhibition space of 26,000m2 and welcomed in total more than 38,000 trade visitors.Intersicop once again will carry out extensive programs withthe collaboration of the associations of the sector. For moreinformation visit www.intersicop-madrid-ifema.esGulfood 2010, the 15th Gulf Food, Hotel and EquipmentExhibition and Salon Culinaire will be held from 21 to 24February at the Dubai International Convention and ExhibitionCentre. In conjunction with Gulfood the Emirates SalonCulinaire'10 will be held, a four days culinary extravaganza ofseminars, competitions and cooking demonstrations. For moreinformation on gulfood visit www.gulfood.com and for moreinformation on the Emirates Salon Culinaire emailtheguild@emirates.net.aeChef Markus Iten, President of the Egyptian Chefs Associationwill be one of the International guest jury members at theEmirates Salon Culinaire'10.March'10February ‘10The Sapore will be held from 21 to 24 February at Riminiin Italy, where six food and beverage expos will take placesimultaneously under one roof including: MIA, the 40th editionof the MIA exhibition is dedicated to the eating out foodtrade; Frigus is specialized in frozen foods and refrigerationequipment; MSE is the only business to business expo event inthe Mediterranean area which features the entire seafood chain;Oro Giallois the section of the fair dedicated to virgin olive oil;Pianeta Birra Beverage is the exhibition for beverages, snacks,furnishing and fittings for pubs and pizza parlours; DivinoLounge is the section dedicated to wine, spumante, champagne,glasses and accessories for wine. Onemedit Egypt is organizinga delegation of Egypt interested in visiting the 2010 editionThe 8th Istanbul International Gastronomy Festival will beheld between 18 and 21 March in Turkey. After the tremendoussuccess of the previous editions of the event, the organizers"All Cooks Federation of Turkey" are confident that this yearwill bring a lot of enthusiastic competitors from and beyondWACS organizations. In the past, the festival witnessed some 26countries participating, thus promoting Turkey and its cuisineto the rest of the world. This year, the competitions will be openfor two categories: Senior and Junior Chefs, who will compete inthree different sections: Practical, Display and Team competitions.For more information please visitwww.istanbulgastronomyfestival.com. For registration andfurther inquires you may contact "All Cooks Federation of Turkey”on 00 90 212 272 46 40 or fax 00 90 212 272 46 41 or emailfestival@tumaf.org.trC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 036

C a l e n d a rApril'10HORECA 2010, featuring the Levant Trade Show for theHospitality and Foodservice Industries, and the InternationalFood & Drink Exhibition, will be held from 27 to 30 April inLebanon. New pavilions this year will include the Wine and DrinksPavilion, which will showcase wine, alcoholic and non alcoholicbeverages and the Coffee and Tea Pavilion, which will displaycoffee and tea producers and importers. Further the hospitalityshow will stage the Hospitality Salon Culinaire, LebaneseBartenders Contest, Table Setting Contest and Hospitality AnnualForum. For more information contact Joumana Dammous-Salamé, managing director Hospitality Services on00961 1480081, fax 00961 1482876 or emailinfo@hospitalityservices.com.lb or visitwww.hospitalityservices.com.lbMay’10Host Sharm Salon Culinaire’10 in conjunction with the HostSharm exhibition for the hotel and catering industry will beheld from 10 till 13 May at the Savoy Hotel in Sharm El Sheikh.Host Sharm is a hospitality and catering trade fair targeting thefast-growing hotel and tourism sector in Sharm El Sheikh. Theexhibition is organized by the Egyptian Group for Marketing(EGM), well-known for their successful organization of theannual Hace exhibition in Cairo. The ECA will organize the HostSharm Salon Culinaire, as well as live cooking competitions inconjunction with the exhibition. For more information on HostSharm exhibition contact EGM on 0020 2 22635215 / 22619160or email info@hace.com.eg for more information on competitionrules or lectures email egyptchefs@egyptchefs.com or visitwww.egyptchefs.com or call ECA on 0020 2 37622116 / 7 / 8.June’10September'10InterMopro/Cool/Meat will take place from 12 to 15September 2010 in Dusseldorf, Germany. The three internationaltrade exhibitions InterMopro (dairy produce), InterCool (frozenproducts, ice cream, technology) and InterMeat (meat andsausages) will be held under the slogan "Tomorrow's FreshWorld!" The common motto of this trio of freshness in 2010will be Sustainability and Corporate Social Responsibility (CSR),explains Wilhelm Niedergoker, Managing Director of MesseDusseldorf. "As consumer awareness of the social and ecologicalconsequences of economic actions grows, so will the need forproviders to develop and communicate serious interest in thewell-being of employees, customers, suppliers as well as of theenvironment as a whole"; adds Niedergoker. All in all, over 950exhibitors from 30 countries are expected. For more informationvisit www.intermopro.de ; www.intercool.de andwww.intermeat.deOctober’10HACE'10, the 30th International Hotel Supplies & CateringEquipment exhibition, will take place from 24 to 27 Octoberat the Cairo International Convention Center. In addition to theannual live cooking competitions such as fruit and vegetablecarving, Asian cuisine, pasta dishes and mystery baskets conteststhe Egyptian Chefs Association will once again organize a FemaleChef of the Year contest. The Culinary Ambassadors of Egypt willalso show their talents, just before their departure scheduledthe following month to compete at the Culinary World Cup inLuxembourg. For more information on the exhibition, contactthe Egyptian Group for Marketing (EGM) on 0020 2 2635215 /2619160 or email info@hace.com.eg For more information onthe culinary shows and competitions contact the ECA on0020 2 37622116 / 7 / 8 or email egyptchefs@egyptchefs.comThe 13th National Salon Culinaire, organized by the EgyptianChefs Association (ECA), is scheduled to take place in June (dateand location will be disclosed by ECA as soon as finalized). Morethan one hundred Chefs representing catering and hospitalityestablishments throughout Egypt will compete in 14 differentculinary categories for the honor of bronze, silver and goldmedals. Various teams of different hotels will compete for theECA Culinary Trophy 2010. Further special awards will be givento the highest individual scores as well as chefs under the age of25 with the highest score. For more information on competitioncategories and rules visit www.egyptchefs.comNovember'10J a n u a r y - F e b r u a r y 2 0 1 0Expogast 2010, the Culinary World Cup, "Salon de laGastronomie, de l'Art Culinaire et de la Pâtisserie", organizedby the Vatel-Club Luxembourg, will take place from 20 to 24November in Luxembourg. The Culinary World Cup for chefsis, after the IKA Culinary Olympics, one of the largest and mostprestigious international competitions. Many youth, militaryand national teams will compete for medals and the prestigiousWorld Cup title in Luxembourg. Egypt plans to participate with aNational Team and individual competitors. For more informationvisit www.vatel-club.lu37C h e f ' s C o r n e r

T h a n k Y o uThank You To All Corporate ECASponsorsD i a m o n d S p o n s o r sAl Watania PoultryBasco Engineering & TradingContrade CenterDreem CompanyEgyBev / Egyptian International Beverage CompanyFarm FritesHeinzMilkanaNestleJuhaynaRed Sea WorldUnilever FoodsolutionsUinted Registors of Systems Ltd.Wadi Food Industries Co.G o l d S p o n s o r sEgypt Bakery StoresEgyptian Eng. & Ind. Office for Hotel EquipmentEgyptian Company for Food Industries and CoolingEl Ansary for Trading & ConstructionEPEC - Egyptian Pasteurized Egg Products Co.Egyptian Swiss Co. for Food Industries (EgySwiss)Integral GroupIsmailia Food Industries Co. - FoodinaRoyal Suite Co.Soudanco CompanyUS Wheat AssociatesWatania For Trading & DistributingWell Food Crownشكر خاص لرعاة جمعية الطهاةاملصرينيالرعاة الماسيوندواجن الوطنيةباسكو للهندسة والتجارةشركة كونتريد سنترشركة دريم ‏)شركة مساهمة مصرية(‏أيچى بيڤ / الشركة المصرية الدولية للمشروباتفارم فريتسهاينزچهينةميلكانانستلهرد سى وورلديونيليڤر فوود سيلوشنزشركة أنظمة التسجيل المتحدةشركة الوادى للصناعات الغذائية ‏)وادى فوود(‏الرعاة الذهبيونمصر لمستلزمات المخابزالمكتب الهندسى الصناعى المصرى لمعدات الفنادق ‏)إلڤيرا فايز جندى(‏الشركة المصرية للصناعات الغذائية والتبريداألنصارى للتجارة والمقاوالتالشركة المصرية لمنتجات البيض المبسترالشركة المصرية السويسرية للصناعات الغذائية / إچي سويسإنتجرال جروبشركة اإلسماعيلية للصناعات الغذائية - فوديناشركة رويال سويتشركة سودانكوهيئة القمح األمريكىوطنية للتجارة والتوزيعويل فوود كراونThank You To All Corporate ECAMembersشكر خاص ألعضاء اجلمعية مناملؤسساتBua Khao Thai RestaurantsConcorde El Salam Hotel CairoCoral Sea Imperial Resort Sharm El SheikhFive Stars RestaurantHilton Luxor Resort and SPAIberotel and Solymar Hotels and Resorts Marsa AlamInterContinental Hotels Group CityStars ComplexKamel Bakery for Food Products Ravioli (Cookie Man)Master Establishment for TourismMonginis for Food and Services LTDPlatinum Services LTDRamsis Hilton HotelSafir Cairo HotelSafir Suites Zamalek HotelSano Restaurants and Food CateringSeasons Resort and Country ClubSEAVIN PSS EgyptSemiramis InterContinentalShepheard Hotel CairoSheraton Cairo HotelSunrise Resorts & Cruisesمطاعم بواخاو التايالنديةفندق كونكورد السالم القاهرةمنتجع كورال سي امبريال شرم الشيخمطعم فايف ستارزمنتجع وسبا هيلتون األقصرفنادق ومنتجعات ابروتل وسوليمار مرسى علممجموعة فنادق انتركونتننتال سيتي ستارزشركة كامل للمخبوزات والمنتجات الغذائية رافيولي ‏)كوكي مان(‏منشأة ماستر للسياحةشركة مونجينيز لألغذية والخدمات المحدودةشركة بالتينيوم للخدماتفندق رمسيس هيلتونفندق سفير القاهرةفندق سفير الزمالكشركة سانو للمطاعم واإلمدادات الغذائيةمنتجع سيزنس كانتري كلوبشركة سيفين بي إس إس مصرفندق سميراميس انتركونتننتالفندق شبرد القاهرةفندق شيراتون القاهرةفنادق عائمة ومنتجعات صن ريزC h e f ' s C o r n e rJ a n u a r y - F e b r u a r y 2 0 1 038