64 - Egyptian Chefs Association

EditorialPublication of theEgyptian Chefs AssociationRegistration number: 447620 Salem Salem Street,Agouza, GizaTelephone / Fax 02 376 22 116 / 7 / 8E-mail: egyptchefs@egyptchefs.comWebsite: www.egyptchefs.comDear Hospitality Wizards,Executive CommitteeHonorary PresidentHussein BadranChairmanAhmed El NahasPresidentMarkus J. ItenTreasurerHossam El Din MohamedTraining & CompetitionsHossam El Din MohamedMarkus J. ItenTarek IbrahimRestaurant RelationsYuphadee SawamiwastPublic Relations JuniorsMohamed El SaadawyRepresentative North CoastMohamed El SaadanyAssistant Representative North CoastMohamed El BedwhiRepresentative Red Sea CoastSamir Abdel AzimRepresentative Upper EgyptIbrahim RashedWe are surely riding the waves of change inEgypt, with all the challenges and opportunitiesthat are bound to come with that change.Although the revolution was frightening at times,its results are positive for Egypt’s future and thespirit of the young people in Tahrir has definitely reinvigorated the country. The slogan“Egypt: Where It All Begins” has acquired a new level of meaning after the revolution.Now the country symbolizes freedom and the power of peaceful demonstrations. Weare beginning anew in Egypt, with peace and respect for human beings.For us, working in the hospitality sector, and for many others, the transition period isnot easy, as tourism numbers are down. However, this is temporary, and I wish to urgeeveryone to make the best out of the extra time on hand. Invest your time in trainingso as to be ready, more knowledgeable and better equipped in your job when tourismreturns. And the tourists are bound to come back, many predict even in strongernumbers than before. So let’s get ready to serve them even better than before.I just returned from the ITB in Berlin, one of the biggest travel fairs worldwide,where Egypt has been chosen to be the partner country for the ITB Berlin 2012. Itgoes without saying that H.E. Mounir Fakhry Abdel Nour, Minister of Tourism, and theEgyptian delegation were all thrilled with this nomination. The announcement is adefinite proof that the Europeans are confident that Egypt is a safe country to travel toonce again.The Culinary Training Centers of Egypt will be ready to start classes in professionalchef’s training by mid May. There were some delays with opening the centers, duemainly to the magnitude of the project and also partly to the events in Egypt over thepast few weeks. However, the center’s kitchens are being installed, the culinary trainershave completed all phases of their training, and all the student manuals are ready. Weare looking forward now to welcome our first students to start their 6-month intensivechef’s training program. They will be graduated and ready to enter the industry justbefore the winter season starts. This is also a great opportunity for all chefs who wish toget their official international certification. Now that you have a bit more time on handyou can study and get yourselves certified as chef.Last but not least, I wish to congratulate the Egyptian Chefs Association on theirgreat efforts and achievements in bringing relief to the less fortunate who fled Libyaand got stranded at the Salloum border post. The Association, under the umbrellaof the WACS – World Chefs Without Borders, helped provide thousands of refugeeswith food and water, and many Egyptians with transport to get safely home. Thehumanitarian aid still continues until today, and you can read more about it in this issueof Chef’s Corner. Well done, and a big thank you to all who helped!Ahmed El NahasChairman, Egyptian Chefs AssociationC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 14

Chefs Without BordersChefs Help atSalloum BorderPhotography: Hany Kamal &Markus J. ItenUnder the umbrella of the Humanitarian Aid Program of the WACS – WorldChefs Without Borders and in coordination with the Egyptian Red Crescent,the World Food Program and the Egyptian Army, the Egyptian ChefsAssociation (ECA) took action in helping the thousands stranded at theSalloum border.It all started with a telephone call from Chef Nermine Hanno, Chairman of the World Chefs WithoutBorders and ECA Senior Chef Member, who asked the Association if we could do something for thepeople at the Salloum border crossing between Libya and Egypt. Two days and a whole lot moretelephone calls later, a convoy of busses for evacuation and trucks with foods left for Salloum!How did the big humanitarian aid action come about within such short notice and with very littlefinancial help needed from the Association?C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 15

Chefs Without BordersFirst Nermine Hanno communicated with the Egyptian armyofficials to see what was actually needed at the Salloum border.Once we received the information that they needed buses forevacuation and food and drink for the thousands stranded, wecame immediately into action. Knowing that, due to the presentsituation in Egypt tourism numbers (and business in general)were very low, we called upon the travel agents and hotels toput their buses and cooling trucks to use to help the people atSalloum. We composed an electronic newsflash asking all ofthe Association’s contacts for assistance in providing buses andtrucks. We also asked our sponsor companies and others fordonations of high energy foods, water and juices.Then we started calling and, as always, had pleasant and lesspleasant surprises. Although the buses and cooling trucks are parkedand not used at present and even though the Association offered topay for drivers and petrol, the travel agents and hotels were not verywilling to assist. Main reasons stated were that Salloum was too faraway, or they could not find the drivers willing to go there, or theywere afraid that the refugees would make their busses dirty andso on. In the end, Nermine Hanno received the confirmation of theSawiris Foundation who offered to pay for the rent of nine busses forthree days to evacuate Egyptians. The ECA sponsor companies, alsosuffering from the bad economic situation, were more forthcomingand trucks and food supplies soon started to arrive at the ECAoffice. Some staff members of hotels and catering companies, manyalready on lower salaries due to the present situation, decided topay out of their own pockets to help. This was heartwarming, tosee how they cared and tried to help. Although the Associationdoes not know who they are, as they wished their names not to bementioned, we are very grateful to them.Staff members of the Association, along with the culinarytrainers and the marketing executive of the Culinary TrainingCenters managed by the Egyptian Tourism Federation and othervolunteers packed 3,000 food bags and loaded three trucks inapproximately eight hours. Although the campaign only startedon Wednesday morning, by Thursday evening the first truck wasready to leave, followed by another two trucks on Friday.A team of nine drivers, and Nermine Hanno herself; Markus Iten,ECA President; Hany Kamal, ECA Graphic Designer; and Yehia ElMallah, Chief Steward of the Maritim Jolie Ville Alexandria, left onFriday at 6.00 AM to Salloum to assist with the organization on site.Over four days they traveled many kilometers and went throughlong hours of emotional hard work before they returned backhome Monday afternoon. Their heartbreaking stories of what theywitnessed at the border are many to tell and will live with them fora long time to come. But they were glad, knowing that with thesupport of the sponsors and friends of the Association, they wereable to make a difference in many people’s lives.The Association will continue its efforts to raise food donationsto help the stranded refugees at the Salloum border as long as theneed is there. If you wish to help by donating foods, money, or byproviding transport; or if you wish to volunteer in packing foods,please call the Association on 02 376 22 116 / 7 / 8.Together we have made and will continue to make adifference for the people at the Salloum border.THANK YOU ALL!For a listing of organization who donated please see page 33C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 16

RecipesStuffed Pumpkin or Zucchini FlowersIngredients2 eggs50 g flour12 zucchini flowers275 g ricottaa pinch of freshly grated nutmeg1 bunch of chives, snipped1 egg, lightly beaten4 tbsp freshly grated parmesansalt and freshly milled pepperolive oilPreparationTo make the batter, lightly beat the two eggs in a bowl. Addthe flour a bit at a time and mix in. Stir in 4 tablespoons coldwater to make an even batter. Set aside. Carefully clean thezucchini flowers, rinsing the outside under running waterand removing any insects from the inside of the flower.Carefully pat dry. To make the filling, combine the ricotta,nutmeg, chives, eggs, parmesan, salt, and freshly milledpepper and spoon this mixture into the flowers. Carefullytwist the tips of the flowers closed to prevent the mixturefalling out. Heat a generous amount of oil in a large pan. Dipthe flowers in the batter and fry one at a time in the hot oiluntil golden brown in color, turning occasionally. Drain offexcess oil on paper towel and serve.Orange Fennel SaladSicily abounds in oranges and almost as many ways ofpreparing them.Ingredients2 small or 1 large fennel bulb4 juicy oranges16 pitted black olives(kalamata or Niçoise)½ sprig rosemary or 3 sprigs parsley1 tbsp red wine vinegarsalt, freshly ground black pepper3 tbsp extra virgin olive oilPreparationRemove tough outer layer from fennel and trim off rootend. Remove fennel greens; rinse, chop coarsely andset aside. Rinse remaining bulb, halve lengthwise, thenquarter. Slice fennel quarters crosswise, thinly into strips.Remove a slice from the top and bottom of each orange.Stand on end, then cut off the peel in strips from top tobottom, taking care to remove all the white membrane.Then slice oranges thinly into rounds, reserving any juicethat escapes.First arrange the oranges on four plates, then the fennel.Distribute olives over the top. Rinse rosemary; use onlyneedles and chop them very finely. Sprinkle on top alongwith fennel greens.Add vinegar, salt, pepper and oil to reserved orange juiceand whisk thoroughly. Pour over the salad.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 113

NewsThe ECA wishes to congratulate its seniorchef member, Tarek Hassan, Culinary Trainer ofthe Egyptian Tourism Federation, upon the birthof his daughter Nour. Wishing the family healthand happiness!challenges and the rewards this new roleis bound to bring my way,” says Musto.Musto adds that the time he has spent in theMiddle East has helped him gain a deeperunderstanding of the world of luxury hospitality.“In Europe you learn the technical craft, inAsia the passion for service, and in Americamanagerial skills. But in the Middle East, youdevelop aesthetic finesse.”The ECA wishes to congratulate MassimilianoMusto on his appointment.CHEFS'newsMassimiliano Musto New General Manager atFour Seasons Hotel AlexandriaA native of Naples, Italy, Musto has beena part of the Four Seasons’ family since 1998when he was appointed Restaurant Manager ofBiscotti restaurant at the Regent Bangkok, a FourSeasons Hotel, where he was later promotedto Director of Restaurants in 1999. His careerin the world of food and beverage has sincetaken him to Four Seasons properties aroundthe globe. In 2008, Musto was appointed ResortManager of the exotic Four Seasons ResortMauritius at Anahita before moving to Egypt totake on the position of Hotel Manager of FourSeasons Hotel Alexandria at San Stefano in2009. His promotion as General Manager of theprestigious Alexandria property at the beginningof 2011 marks an exciting new year for Mustoand the team at Alexandria.“This is an exciting time to be taking thehelm at Four Seasons Hotel Alexandria atSan Stefano and I look forward to both thePaul Schenk Appointed EAM atInterContinental CitystarsPaul Schenk has been appointed as theExecutive Assistant Manager (EAM) in chargeof Food & Beverage at the InterContinentalCitystars. Schenk has a passion and innovationwith food which started when he was young. Hebrings with him 20 years of experience in theF&B world where he literally spent most of histime in the kitchen coming up with new recipesand fabulous ways to present food.Throughout his career, he won severalawards due to his drive and enthusiasm. Theseinclude 1st place Team leader in “World TeamMLA Black Box Cooking Challenge Dubai”with the Seoul Grand Intercontinental Hotelteam. He also won the highest possible HACCPscore of 100% granted by an International Auditteam and 1st place in NCSI National CustomerSatisfaction award for Intercontinental HotelsSeoul in the hotel category.His charisma and friendly personalityhelped him land his own show in Korea “KoreaConfidential with Paul Schenk”. He sliced anddiced 24 new recipes in his kitchen while givingthe viewers useful cooking tips. The 12 episodesaired on Korean television were a huge success,and a few episodes were uploaded on Youtube[http://www.youtube.com/watch?v=MClLO9XxGK0&feature=channel].C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 120

NewsHis main goal has always been guestsatisfaction and what better way to reach thatthan by interacting with guests on regular basis.This is when the “Paul’s Kitchen” newsletter ideawas born. The letter focused on new recipes andoutlet promotions, sent to his personal data basewhich exceeded 3,000 people.seventh annual GT Tested Reader Survey Awardsprogram surveyed more than 25,000 businessand luxury travelers to determine the best inbusiness and luxury travel for 2010.Paul’s Korean food experience is availableon Flickr website which has over 20,000 hits[http://www.flickr.com/photos/paulskitchen/sets/»].CHIn his current position, Paul will focus mainlyon new concepts for F&B outlets, in additionto being involved in the daily operation of thehotel. The InterContinental Cairo Citystars teamis thrilled to have Paul Schenk on board andlooks forward to bringing his world class F&Bknowledge to the heart of the hotel’s operations.The ECA welcomes Paul Schenk to Cairo andwishes him all the best in his new appointment.AwardsECA senior chef member, Adel Shalaby,working as Executive Chef at Shams SafagaHotel, has won the best chef award among theShams Hotels and Resorts for his great buffetsduring the Christmas and New Year festiveseason.EFS'newsECA chef member, Wael Mohamed Mustafa,working as Demi Chef de Partie at Sofitel TabaHeights, has received “The Best Practice AwardCertificate” for his good work in December2010.Alitalia Awarded Best Airline Cuisine by GlobalTravelerAlitalia, Italy’s largest airline, has takenItalian cuisine to new heights and has beenawarded “Best Airline Cuisine” by the readersof Global Traveler magazine. Alitalia introducedregional Italian cuisine in Magnifica Class aspart of a larger initiative to offer customers anauthentic Italian experience. In addition tomenus that rotate every three months, Alitalia isincorporating many products that are certifiedas authentic to the region in the dishes servedon board. Passengers can enjoy authenticItalian cuisine at 35,000 feet! Global Traveler’sRational Receives Manufacturing ExcellenceAwardRational AG, the manufacturer ofthe SelfCooking Center® received theManufacturing Excellence Award for thesecond time since 2006. The jury awardedthe prize because the company had clearlyand convincingly specialized in meeting thecustomer’s needs. The comprehensive trainingcourses and workshops and the excellent salesprocess implemented solely by trained chefsboth bear witness to Rational AG’s outstandingunderstanding of its customers. The primaryaim of the company is to offer its customersthe maximum benefits at all times. This focuson the customer’s needs is not limited to sales,however. It also runs through the company’sdevelopment, production, logistics and financeand accounting processes – and so applies toevery employee.This is the 6th time the ManufacturingExcellence Award has been given. The emphasisof the competition is placed on analysis andassessment of the contestants by an independentpanel of scientific and industry experts.General NewsTahrir Square to Become Tourist DestinationTourism experts have called for making TahrirSquare in Egypt a tourist destination as a memorialto the 18-day revolution staged in the square whichresulted in the toppling of former President HosniC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 121

NewsCHEFS'newsMubarak’s regime. According to eTurbo News,Hisham Zaazou, assistant to the tourism minister,said squares worldwide, especially in Europeancountries, have become tourist destinations dueto their significance in history. Tahrir Square hasbecome a symbol of a popular revolution. Zaazousaid there should be a memorial or an obelisk withphotos of the 25 January revolution and a list ofmartyrs’ names in the square. Tourism expert AmrBadr suggested creating a mural in Tahrir Squareabout the revolution, and making the square part oftour programs. Abdel Rahman Samir, member ofthe 25 January coalition, said artists, the ministriesof culture and tourism, and governorate officialsshould coordinate efforts.“Egypt in our hearts” Italian delegation at IHGCitystarsInterContinental Cairo Citystars and HolidayInn Cairo Citystars hosted all the participants of“Egitto Nel Cuore” (Egypt in our Hearts) campaign.The group comprised 50 politicians, tour operatorsand journalists from Italy. The visit was organizedby Egypt Tourist Authority in collaboration withEgypt Air and Misr Travel to encourage Italiantourists to resume their visits to Egypt.The group also visited the Egyptian Museum andTahrir Square where they held a 40-meter longEgyptian flag to express their support for Egypt.InterContinental Cairo Citystars is MakingCairo a Little GreenerInterContinental Cairo Citystars focusesmainly on making guests feel at home whilegiving them a taste of Cairo’s authentic flavor.While creating the ultimate Guest Experience isthe hotel’s main concern, the environment andthe well being of Cairo’s inhabitants is one ofthe hotel’s biggest concerns as well. Recyclingpaper is the way to go!In collaboration with Resala CharityOrganization, one of the largest charityorganizations existing since the year 2000 with40 registered branches and about 16 charitableactivities practiced by 60,000 volunteers allover Egypt, the hotel is recycling all paperused by employees on a weekly basis. All theoffices are shredding their clean waste paper,bundling it up and delivering to Resala, whouses the proceeds from recycling paper to helpunderprivileged children in Cairo. That way,we all help save the environment and the livesof future generations to reach a greater goal of“Great City Guests Love”.CondolencesMichelin-starred Chef Santi Santamaria DiesSanti Santamaria, aged 53, the first Spanishchef to ever win three Michelin stars, passedaway in Singapore. He is believed to havesuffered a heart attack while in his kitchen atSanti, the restaurant run by his daughter in theMarina Bay Sands resort. The chef, who diedon February 16, was recognized as a legend inthe world of traditional Catalan cuisine. He wasknown also for his public attacks on moleculargastronomy and fellow Spanish chef FerranAdria, whose famous El Bulli restaurant led thismovement in Spain.The ECA wishes to express its sincerecondolences to the family and staff members ofChef Santi Santamaria.The visits’ portfolio included a pressconference that was attended by Mounir FakhryAbd El Nour, the Egyptian Minister of Tourism.The ECA wishes to express its sincerecondolences to its junior chef member, Islam ElSayed El Metwally, for the loss of his belovedfather. Chef Islam is working as 3rd Commis atInterContinental Taba.The ECA also wishes to express its sincerecondolences to its associated member Anja vande Put, Policy Officer at the Dutch Embassy inCairo for the sudden loss of her beloved mother.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 122

ECA New MembersWelcomeon board to all our newmembersمرحباً‏ بأعضائنا اجلددSenior Chef Membersأعضاء من قدامى الشيفاتAhmed Ibrahim AhmedExecutive ChefKiro’s Group CompanyAlaa Abdel Atty MohamedExecutive ChefLa Fourchette Catering Purges Hleias GreeceóªMCG º«gاôHEG óªMCGiò«ØæJ T‏°»فÜhôL ¢Shô«c ácô°Tóªëe اWÉ©dى óÑY AÓYiò«ØæJ T‏°»ف¿Éfƒ«dG á«FGò¨dG äGOGóeEÓd õ«LQƒH ¬«à«°TQƒa’Amgad Ali A. DayemExecutive Sous ChefSheraton Miramar Hotel El Gounaاódاºj óÑY Yلى óéeCGiò«ØæJ T‏°»ف ƒسSáfƒédG QÉeGô«e ¿ƒJGô«°T ¥óæaHassan Abdel Aal MohamedExecutive Pastry ChefJasper›s Pastry Productionsóªëe اÉ©dل óÑY ø°ùMT‏°»ف MلfGƒى iò«ØæJäÉjƒلëلd ôÑسSÉL ácô°THassan Mustafa Gad El MawlaExecutive ChefBalcona Café & RestaurantMedhat Hamdy Abdel RahmanSous ChefAlaa El Din Touristic Village HurghadaMustafa Mohamed EwidaExecutive Sous ChefHilton Hurghada Resortüeص£‏Øى ø°ùM OÉL اdƒªdىiò«ØæJ T‏°»فáfƒµلH ¬«aÉc h º©£eáض†jƒY óªëe üeص£‏Øىiò«ØæJ T‏°»ف ƒسSábOô¨dG ¿ƒàل«g éàæeYoussef Ali FayedHead Chef Oriental PastryEl Gamal Company DamiettaاøªMôd óÑY ióªM âMóeƒسS T‏°»فábOô¨dG á«MÉ«سùdG øjódG AÓY ájôbójÉa Yلى Sƒj‏°فá«bô°ûdG äÉjƒلëdG ºسùb ¢ù«FQ‏شركة الجمل دمياطC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 123

ECA New MembersChef Membersأعضاء من الشيفاتAbdel Moneim A. Kader A. AalExecutive Sous ChefGolden 5 Hotel HurghadaóÑY اº©æªd óÑY اdقQOÉ óÑY اÉ©dلiò«ØæJ T‏°»ف ƒسSábOô¨dG 5 ¿ódƒL ¥óæaAdel Saad El Din MasaudSenior Chef de PartieSun Rise Le Jardin Resort HurghadaOƒ©°ùe اøjód ó©°S OÉYلQƒ«æسS T‏°»ف JQÉHى iOábOô¨dG ¿OQÉLƒd õjGQ øصU éàæeAhmed Gaber A. NabyDemi Chef de PartieSheraton Miramar Hotel El GounaóÑY ôHÉL óªMCG اÑædىديمى ‏شيف دى بارتىáfƒédG QÉeGô«e ¿ƒJGô«°T ¥óæaAhmed Mohamed Ahmed ZakzoukDemi Chef de PartieEl Salamlek San Giovanni Hotel Alexandria¥hõbR óªMCG óªëe óªMCGديمى ‏شيف دى بارتىájQóæµسSEلG fÉaƒ«Lى ¿ÉسS eÓ°ùdGلك ¥óæaAhmed Mohamed SobhySenior Chef de PartieRegency Plaza Sharm El SheikhUصëÑى óªëe óªMCGQƒ«æسS T‏°»ف JQÉHى iOï«°ûdG ô°Tم GRÓH ùæ«éjQسىAhmed Rashad AhmedDemi Chef de Partie Garde MangerSonesta St. George Hotel LuxoróªMCG OÉشTQ óªMCGديمى ‏شيف دى بارتى جارد مانجيهôصübCلG êQƒL ¿ÉسS ÉàسùfƒسS ¥óæaAlaa Mohamed AhmedChef de PartieDunes Lounge Restaurant CairoóªMCG óªëe AÓYT‏°»ف JQÉHى iOIôgÉقdG èfƒd ¢ù«fhO º©£eAli Mahmoud GameaSous ChefBlue Sky Nile Cruises CairoeÉL Oƒªëe YلىƒسS T‏°»فIôgÉقdG á«ل«ædG áMÉ«سùلd iɵسS ƒلHAshraf Attia Abul WafaChef BakerMovenpick Royal Lily Hotel LuxorاÉaƒd ƒHCG á«£Y ±ôشTCGRÉÑN T‏°»فôصübCلG d‏»ل«‏ ÉjhQل Ñæ«aƒe‏»ك ¥óæaAyman Ibrahim YoussefChef de PartieRadisson Blu Hotel Cairoº«gاôHEG øªjCG Sƒj‏°فT‏°»ف JQÉHى iOIôgÉقdG ƒلH ¿ƒسùjOGQ ¥óæaAyman Mohamed HassanChef de PartieAramco Petroleum Company Saudi ArabiaBassam Mohamed IbrahimChefNordSee Restaurant CairoEssam Said A. SalamChef Oriental CuisineMedina Restaurant Cairoø°ùM óªëe øªHCGT‏°»ف JQÉHى iOájOƒ©سùdG á«dhôàÑdG ƒµeGQCG ácô°TüYصÉم óÑY ó«©°S اÓ°ùdمT‏°»ف bô°Tى ïÑ£eمطعم المدينة القاهرةHamdy Ahmed MohamedChef de PartieGrand Holiday Green Sedr - Ras Sedrº«gاôHEG óªëe É°ùHمT‏°»فIôgÉقdG Sسى OQƒf º©£eóªëe óªMCG ióªMT‏°»ف JQÉHى iOQóسS ¢SCGQ QóسS øjôL iGó«dƒg ófGôLC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 124

ECA New MembersHany Abdel Fattah A. KaderChef de PartieInterContinental Soma BayHatem Ezzat SabraChef de PartieMovenpick El GounaاdقQOÉ óÑY اìÉàØd óÑY fÉgىT‏°»ف JQÉHى iOiÉH ÉeƒسS Éàææ«JƒcôàfGلUصôÑه äõY ºJÉMT‏°»ف JQÉHى iOáfƒédG Ñæaƒe‏»كHosny Badawy MohamedDemi Chef de PartieAberCrombie & Kent Company Luxoróªëe ihóH æ°ùMىديمى ‏شيف دى بارتىôصübCلG âæc ófG Ñehôcى ôHCG ácô°TIbrahim Hosny SayedSous ChefTempo Restaurant & Lounge at The Allegria Golf Clubó«°S æ°ùMى º«gاôHEGƒسS T‏°»فمطعم و الونج تيمبو األيجريا جولف كلوبIbrahim Moawad IbrahimDemi Chef de PartieSofitel Taba Heightsº«gاôHEG ¢Vƒ©e º«gاôHEGديمى ‏شيف دى بارتى‏سوفيتل طابا هايتسMahmoud Shafik MahmoudBaking Technical TrainerHolding Co. For Food Industries CairoOƒªëe TشØ‏»ق OƒªëeRÉÑN æaى ÜQóeIôgÉقdG á«FGò¨dG äÉYÉæصüلd áض†HÉقdG ácô°ûdGMoatassem Mustafa MohamedDemi Chef de PartieMelia Sharm Resortóªëe üeص£‏Øى ºصüà©eديمى ‏شيف دى بارتىÉ«ل«e éàæe ô°TمMohamed Abdel Baky MohamedChef de PartieMovenpick Royal Lily Hotel Luxoróªëe اbÉÑdى óÑY óªëeT‏°»ف JQÉHى iOôصübCلG d‏»ل«‏ ÉjhQل Ñæ«aƒe‏»ك ¥óæaMohamed Ahmed BoghdadyChef de Partie Garde ManagerMovenpick Royal Lily Hotel LuxoriOاó¨H óªMCG óªëe¬«éfÉe OQÉL JQÉHى iO T‏°»فôصübCلG d‏»ل«‏ ÉjhQل Ñæ«aƒe‏»ك ¥óæaMohamed Ahmed El SayedChef de Partie PastryTempo Restaurant & Lounge at The Allegria Golf Clubاó«°ùd óªMCG óªëeT‏°»ف JQÉHى iO MلfGƒىمطعم و الونج تيمبو األيجريا جولف كلوبMohamed Mahmoud ShokryChef de PartieEl Salamlek San Giovanni Hotel AlexandriaiôµشT Oƒªëe óªëeT‏°»ف JQÉHى iOájQóæµسSEلG fÉaƒ«Lى ¿ÉسS eÓ°ùdGلك ¥óæaMohamed Saleh HusseinDemi Chef de PartieFirst Arabian Hotels Co.ø«°ùM ídÉصU óªëeديمى ‏شيف دى بارتى¥OÉæØلd á«Hô©dG âسSôa ácô°TMustafa Mahmoud MohamedPastry ChefEgyptian Co. for Food IndustriesMustafa Saleh MustafaHead ChefBadr El Din Co. for Importing & Exporting Cairoóªëe Oƒªëe üeص£‏ØىT‏°»ف MلfGƒىالشركة المصرية للصناعات الغذائيةSalah Mohamed AhmedSous ChefMovenpick Royal Lily Hotel LuxoróªMCG óªëe ìÓصUƒسS T‏°»فôصübCلG d‏»ل«‏ ÉjhQل Ñæ«aƒe‏»ك ¥óæaüeص£‏Øى ídÉصU üeص£‏Øىiò«ØæJ T‏°»فIôgÉقdG ôjóصüàdG h OGô«àسSEÓd øjódG QóH ácô°TShady Magdy MohamedChef de PartieSafaga Palace Resortóªëe ióée iOÉشTT‏°»ف JQÉHى iO¢S’ÉH ÉLÉØسS éàæeC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 125

ECA New MembersSherif Mohamed MahmoudChef de PartieInterContinental Soma BayTamer Mohamed AbbasChef de PartieMelia Sharm ResortOƒªëe óªëe TشjôفT‏°»ف JQÉHى iOiÉH ÉeƒسS Éàææ«àfƒcôàfGلSÉÑYس óªëe ôeÉJT‏°»ف JQÉHى iOÉ«ل«e éàæe ô°TمTawhid Rashad A. WahedDemi Chef de PartiePensee Azur El QuseirWael Mohamed MustafaDemi Chef de PartieSofitel Taba HeightshاFل üeص£‏Øى óªëeديمى ‏شيف دى بارتى‏سوفتيل طابا هايتساƒdاóM óÑY OÉشTQ ó«MƒJديمى ‏شيف دى بارتىô«صüقdG QhRCG ùfÉHس»¬‏Junior Chef Membersأعضاء من شباب الشيفاتAhmed El Mekawy Salem2nd Commis PastryAhmed Maher FouadStudentFaculty of Tourism & Hotels AlexandriaºdÉ°S اihɵªd óªMCGfÉKى ñÉÑW MلfGƒىOاDƒa ôgÉe óªMCGÖdÉWájQóæµسSEلG ¥OÉæØdG h áMÉ«سùdG á«لcAhmed Mahmoud Morsy1st CommisKiro’s Group CompanyAhmed Mohamed RezkGraduatedHigh Institute for Tourism & Hotels 6th of October CitySôe‏°ى Oƒªëe óªMCGhCGل ñÉÑWÜhôL ¢Shô«c ácô°T¥RQ óªëe óªMCGèjôNالمعهد العالى للسياحة والفنادق ôHƒàcCG 6Ahmed Taha Mohamed3rd CommisCellar Dor Bistro Restaurant Cairoóªëe ¬W óªMCGådÉK ñÉÑWIôgÉقdG hôàسùH SسلQhOô º©£eAli Abu Bakr Mohamed3rd CommisAberCrombie & Kent Company Luxoróªëe ôµH ƒHCG YلىådÉK ñÉÑWôصübCلG âæc ófG ÑehôcôHCGى ácô°TAyman Mahmoud Mohamed2nd Commis PastrySentido Hotel Marsa AlamDina Mohamed KamalStudentHigh Institute for Qualitative StudiesEl Sayed Mohamed Seif El Nasr1st CommisHilton Hurghada Resortóªëe Oƒªëe øªjCGfÉKى ñÉÑW MلfGƒىºلY Sôeسى hó«àæسS ¥óæaاó«°ùd S‏°»ف óªëe اüædصôhCGل ñÉÑWábOô¨dG ¿ƒàل«g éàæeɪcل óªëe ÉæjOáÑdÉWالمعهد العالى للدراسات النوعيةIbrahim Falham Abul Hassan1st Commis Hot KitchenAberCrombie & Kent Company Luxorاø°ùëd ƒHCG º¡لa º«gاôHEGøNÉسS ïÑ£e hCGل ñÉÑWôصübCلG âæc ófG ÑehôcôHCGى ácô°TC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 126

ECA New MembersIslam Kamel El Sayed1st CommisTempo Restaurant & Lounge at The Allegria Golf Clubاó«°ùd eÉcل Ó°SEGمhCGل ñÉÑWمطعم و الونج تيمبو األيجريا جولف كلوبMahmoud Abdel Salam El SayedCommis Hot KitchenEl Salamlek San Giovanni Hotel Alexandriaاó«°ùd اÓ°ùdم óÑY OƒªëeøNÉسS ïÑ£e ñÉÑWájQóæµسSEلG fÉaƒ«Lى ¿ÉسS eÓ°ùdGلك ¥óæaMahmoud Adel Ahmed Eid1st CommisDusit Thani LakeView Hotel Cairoó«Y óªMCG OÉYل OƒªëehCGل ñÉÑWIôgÉقdG ƒ«a d‏»ك fÉKى âسShO ¥óæaMahmoud Gamal Mahgoub1st CommisFairmont Heliopolis Hotel Cairo܃éëe ɪLل OƒªëehCGل ñÉÑWIôgÉقdG ¢ù«لHƒ«لg âfƒeô«a ¥óæaMahmoud Ragab Mahmoud1st CommisOƒªëe ÖLQ OƒªëehCGل ñÉÑWMarawan Beshir Hassan3rd CommisGolden Tulip Flamenco Hotel Cairoø°ùM ô«شûH hôeا¿‏ådÉK ñÉÑWIôgÉقdG ƒµæeÓa Ö«dƒJ ¿ódƒL ¥óæaMedhat Ezz El Din Mohamed1st CommisCafé Olé Español Alexandriaóªëe اøjód õY âMóehCGل ñÉÑWájQóæµسSEلG SEGسƒ«fÉÑل ¬«dhCG ¬«aÉcMohamed Atta Shokry Hussein3rd CommisGolden Tulip Flamenco Hotel Cairoø«°ùM iôµشT É£Y óªëeådÉK ñÉÑWIôgÉقdG ƒµæeÓa Ö«dƒJ ¿ódƒL ¥óæaMohamed Fouad MohamedGraduatedAlsun High Institute for Tourism & Hotels Cairoóªëe OاDƒa óªëeèjôNIôgÉقdG ¥OÉæØdG h áMÉ«سùلd dÉ©dGى øسùdCلG ó¡©eMohamed Hamed A. Aziz1st Commis PastrySedra Co. for Pastry Cairoاõjõ©d óÑY óeÉM óªëehCGل ñÉÑW MلfGƒىIôgÉقdG äÉjƒلëلd IQóسS ácô°TMohamed Mahmoud A. AzizCommisInt’l Co. for Tourist Facilities Management – Time Outاõjõ©d óÑY Oƒªëe óªëeñÉÑWالموؤسسة الدولية الإدارة المنشاأت السياحية – ºjÉJ ähCGMohamed Roushdy Zaki TawfikCommisFort Arabesque Village HurghadaióشTQ óªëe cRى aƒJ‏»قñÉÑWábOô¨dG ù«HGQCGسك äQƒa ájôbSayed Ibrahim A. Rahman1st CommisDido›s Al Dente Restaurant CairoاøªMôd óÑY º«gاôHEG ó«°ShCGل ñÉÑWIôgÉقdG »àfO ’CG ¢ShójO º©£eC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 127

ECA New MembersAssociated Membersأعضاء مساهمينAnja van de PutPolicy OfficerEmbassy of the Kingdom of the NetherlandsAsmaa Hassan KodousäƒH iO ¿Éa É«fCGäÉسSÉ«سùdG ùeسƒÄلájóædƒ¡dG IQÉØسùdGShóbس ø°ùM Aɪ°SCGDoaa Abdel Mawgoud MohamedHassan Hussein ShafikOwner911 for Desserts Tantaóªëe اOƒLƒªd óÑY AÉYOTشØ‏»ق ø«°ùM ø°ùMdÉeكÉ£æW 911 MلfGƒىHeba Mohamed El AzabاÜõ©d óªëe áÑgKamal Amin KamalHead WaiterSeasons Resort & Country Club Cairoɪcل ɪcل ø«eCGôàjh ó«gIôgÉقdG ܃لc iôàæc ófCG äQRƒjQ õfhõ«سSMaha Mahgoub Mohamedóªëe ܃éëe É¡eRaed El ShafeiSenior Sales ManagerEtisalat MisróFاQ اûdشaÉ‏©ىäÉ©«Ñe ôjóe Qƒ«æسSôصüe ä’ÉصüJEGRivin Amin MohamedSarah Abdel Hady Arramóªëe ø«eCG ø«ØjQóÑY IQÉ°S اiOÉ¡d ôYامShams El Din Mohamed El SayedDeputy ManagerAmoun Hotel Alexandriaاó«°ùd óªëe اøjód TشùªسIQGOEلG ¢ùلée ¢ù«FQ ÖFÉfájQóæµسSEلG ¿ƒeCG ¥óæaC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 128

Workshops CertificationCertified Participants of the "Professional Culinary Arts Exhibits" Training Workshop heldfrom 28 till 30 January’11, conducted by Executive Chef Essam Sayed Mohamed, and kindlyhosted by Hurghada Marriott Beach Resort. Congratulations!Abdallah Mahmoud Ibrahim Sous Chef Hilton Hurghada PlazaAdel Adly Mahmoud Executive Chef Hilton Hurghada PlazaAhmed Mohamed Ahmed Ali 1st Commis Hurghada Marriott Beach ResortAhmed Sayed Gaber Sous Chef Iberotel Aqua Marine ResortAkram Mokhtar Hassan 1st Commis Iberotel Aqua Marine ResortAlaa Mohamed Hamdy Assistant Pastry Chef Sheraton Soma BayAmgad Ali A. Dayem Executive Sous Chef Sheraton Miramar El GounaAtef Youssef Said Sous Chef Iberotel Oasis ResortAyman Nabil Ahmed Pastry Chef Lahami Bay Marsa AlamEl Sayed Abdel Rahman El AssalSous ChefEl Sayed Mohamed Seif 1st Commis Hilton Resort HurghadaGamal Abdo Ibrahim Chef Garde Manger Movenpick Resort AswanHamdy Mohamed Abdel Aziz Executive Sous Chef Beach Albatros HotelHany Abdel Fattah Chef de Partie InterCotinental Soma BayHassan Abdel Moneim Ragab Sous Chef Hurghada Marriott Beach ResortHassan Gamal Hassan 1st Commis Albatros Palace ResortHatem Ezzat Sabra Chef de Partie Movenpick El GounaIslam Saleh Hassan Demi Chef de Partie Hurghada Marriott Beach ResortKadry A. Razek A. Fattah Pastry Chef Hurghada Marriott Beach ResortKhaled Abdel Fattah Mohamed Sous Chef Beach Albatros HotelMagdy Shawky Habib Pastry Chef Hilton Hurghada PlazaMahmoud Ibrahim Saad Demi Chef de Partie Iberotel Aqua Marine ResortMedhat Hamdy Abdel Rahman Sous Chef Baker Alaa El Din Touristic VillageMohamed Kamel Ahmed Senior Chef de Partie Sheraton Soma BayMohamed Mokhtar Ibrahim Chef de Partie Beach Albatros HotelC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 129

Workshops CertificationMohamed Yousry Labib Junior Sous Chef Albatros Palace ResortMustafa Bayoumi Mahmoud Executive Sous Chef Iberotel Club ResortMustafa Mohamed Ewida Executive Sous Chef Hilton Resort HurghadaOsama Selim A. Aziz Pastry Chef Iberotel Saraya ResortRafik Ali Mohamed Senior Chef de Partie Sheraton Soma BaySameh Youssef Pastry Chef Iberotel Club ResortShaaban Mohamed Abdel Aziz Assistant Pastry Chef Sheraton Miramar El GounaSherif Mohamed Mahmoud Chef de Partie InterCotinental Soma BaySobhy Mohamed A. Azim Executive Sous chef Iberotel Makadi Beach ResortTawfik Abdel Wahab Tawfik Chef Garde Manager Iberotel Club ResortYasser Abdel Moez Mohamed Executive Chef Iberotel Star ResortYoussef Basiouny Kotb Junior Sous Chef Hiton Hurghada PlazaCertified Participants of the ECA On Premises Training “Essentials of Food Costing” heldfrom 19 till 20 December at Semiramis InterContinental. Congratulations!Abdel Halim Abdel NabiAbdel Khalek Amin MohamedAshraf Hussein MedanyAziz Kamal MalikahGamal Amin SalemHassan El Sayed HassanMohamed Mahmoud SaberDemi Chef de PartieRestaurant ManagerChef de PartieSenior Sous ChefBallroom SupervisorBar SupervisorNehal MohamedRoger Raef FahmyTarek El GendyWalid AbbasAssistant Catering Sales ManagerRestaurant ManagerC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 130

CalendarMark YourCalendarEgypt to be PartnerCountry at ITB Berlin2012Egypt has been selected as the partnercountry at ITB Berlin 2012. Accordingto a press release, an agreement wassigned between Mounir Fakhry AbdelNour, Minister of Tourism, Egypt andRaimund Hosch, CEO, Messe Berlin at ITBBerlin, which concluded recently. Nour,having taken up his post two weeksago expressed his delight to be at ITBBerlin 2011. Nour said, “This is extremelyimportant for us. We stand by ourbusiness partners and will be honoringall our agreements. The livelihood of onein seven Egyptians depends directly orindirectly on tourism.”The ITB Berlin will take place from 7 till11 March in 2012March'11HORECA 2011, featuring the Levant Trade Show for theHospitality and Foodservice Industries, and the InternationalFood & Drink Exhibition, will be held from 29 March till 1 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 on 00961 1480081, fax00961 1482876 or email info@hospitalityservices.com.lb or visitwww.hospitalityservices.com.lbMay’11The Hong Kong International Culinary Classic 11 will takeplace in conjunction with Hofex 2011 from 11 till 14 May at theHong Kong Convention and Exhibition Center. Many live cookingchallenges and cold display competitions will be held under thejudging and ruling of the World Association of Chefs Societies(WACS). The Asia final to select the best chef to represent theAsian region at the WACS Global Chef’s Competition World Finalin Korea 2012 will also take place. For information contact theevent secretariat Ultra Future Ltd on 00 85231068017 or fax00 852 31065166 or email hkicc2011@ultrafuture.com.hk or visitwww.hongkong-chefs.com for the competition categories andregulations.The Hotel Show 2011 will be held from 17 till 19 May at theDubai World Trade Center. The Hotel Show is a showcase forthe latest products and a forum for industry thought leaders.The trade fair is the “must attend” event for the world’s tophoteliers. Meet suppliers, asset managers, architects, designers,technologists, innovators and fellow professionals at the heartof one of the world’s fastest growing markets. More than 500international and regional companies representing more than78 countries will be exhibiting and more than 10,500 visitors areexpected to attend the fair. For more information visitwww.thehotelshow.comJune’11The 14th 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 2011. 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.comC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 131

CalendarAugust’11The 3rd World Chef’s Tour for Hunger will take place from21 till 30 August in South Africa. The tour is open to all membercountries of WACS and participants will be accepted on afirst come basis to a maximum of 250 international chefs. Theobjective of this tour is twofold. Firstly, to collect as much moneyas possible to provide food to feed the many underprivilegedchildren within South Africa, and secondly, to promote globalawareness of the dire need to help alleviate poverty and hungerand the difference Chefs can make. For more information on howto participate from Egypt call the ECA on 02 376 22116 / 7 / 8September’11The International Kremlin Culinary Cup will take place from27 till 30 September at the Crocus Expo in Moscow, Russia. Theorganizers, the Academia Culinary Arts Exclusive, the Restaurants& Hoteliers Federation Russia and the National Chefs Guild ofRussia, are inviting national and international individual chefsand teams to participate in this exciting contest. The judging isin accordance with WACS rules and regulations. The deadline forregistration for teams is 30 may and for individuals 20 June’11.For more information call the organizing committee on+7 4956379440 or visit www.cookchamp.ruOctober’11HACE'11, the 31st International Hotel Supplies & CateringEquipment exhibition, will take place from 2 till 5 October atthe 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 aFemale Chef of the Year contest. For more information on theexhibition, contact the Egyptian Group for Marketing (EGM) on0020 2 2635215 / 2619160 or email info@hace.com.eg For moreinformation on the culinary shows and competitions contact theECA on 0020 2 37622116 / 7 / 8 or emailegyptchefs@egyptchefs.comThe 11th IHF, International Hospitality Forum, the annualtrade show for the hospitality and foodservice sector of Jordanand the region will be held from 17 till 19 October at AmmanExhibition Park, Jordan. It promises to be an excellent event thatoffers great business opportunities in a country where tourismand hospitality services contribute to over 13% of GDP. Last yearmore than 60 exhibitors received around 30,000 trade visitorsfrom a number of countries including Lebanon, Syria, Jordan,Egypt, Iraq, Kuwait and the United Arab Emirates. For moreinformation contact the organizers Events Unlimited on mobile00962 795742492 or fax 00962 65656550 or emailsamar@eventsunlimited.com.jo or visitwww.eventsunlimited.com.joNovember’11World Travel Market (WTM) will take place from 7 till 10November at the Excel in London. Staged annually, the WTM,organized by Reed Travel Exhibitions, is the leading globalevent for the travel industry and a vibrant must attend fourdaybusiness-to-business event presenting a diverse range ofdestinations and industry sectors to UK and International travelprofessionals. It is a unique opportunity for the whole globaltravel trade to meet, network, negotiate and conduct business.By attending World Travel Market, participants efficiently,effectively and productively gain immediate competitiveadvantage for their business and stay abreast with the latestdevelopments in the travel industry. For more information visitwww.wtm.london.comSia Guest 61, the International Hospitality Exhibition SIAGuest will be held from 26 till 29 November at Rimini ExpoCenter Italy. Sia Guest means total hospitality, with its uniquemix of innovation, trends, atmosphere, and conferences for thehotel and hospitality sector for the last 61 years. The exhibitionwill feature the latest in cooking equipment, furnishing, supplies,technology, bathroom and wellness equipment, lighting,surfaces and general hospitality services. Sia Guest is a not-to-bemissed opportunity to select products and services, network witha continuously evolving market, and see where the industry isgoing. For more information contact Giula Pantane on0039 0541744612 or email g.patane@riminifiera.it or visitwww.siarimini.com for request for free VIP cards emailmrkgestero@riminifiera.it or call 0039 0541744632C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 132

Special ThanksContributors to theSalloum Relief CampaignC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 133