Culinary Ambassadors - Egyptian Chefs Association
Culinary Ambassadors - Egyptian Chefs Association Culinary Ambassadors - Egyptian Chefs Association
Culinary Ambassadors vND « ÊuM ¡«dHÝ
- Page 2 and 3: { C o n t e n tts s} Chef’s Corne
- Page 4 and 5: Publication of the Egyptian Chefs A
- Page 6 and 7: Three of the 13 Gold medals were pr
- Page 8 and 9: In total, 79 chefs participated, th
- Page 10 and 11: Decorative Showpiece Abdel Rahman O
- Page 12 and 13: Tex-Mex -- Crossing over all Border
- Page 14 and 15: B e e f fa j i t a s Serves 8 Ingre
- Page 16 and 17: C h o c o l a t e B i s c u i t Ing
- Page 18 and 19: T h a n k Y o u Hospitality in Mars
- Page 20 and 21: “As everyone knows, chefs are peo
- Page 22 and 23: Written by: Samira Mahmoud How did
- Page 24 and 25: Appointments and Promotions Chef me
- Page 26 and 27: New Chef at The Lounge at InterCont
- Page 28 and 29: Mohamed Abdel Wahab Hamed Sous Chef
- Page 30 and 31: Ashraf El Sayed Soliman Gabr Baker
- Page 32 and 33: W o r k s h o p s Certified Partici
- Page 34: Mark Your Calendar June’10 The 13
<strong>Culinary</strong> <strong>Ambassadors</strong><br />
vND « ÊuM ¡«dHÝ
{ C o n t e n tts s}<br />
Chef’s Corner<br />
Issue 60<br />
May - June 2010<br />
editorial<br />
Markus J. Iten 3<br />
ahmed el nahas 4<br />
Competitions<br />
egyptian Talents excel in Turkey 5<br />
host sharm salon Culinaire'10 7<br />
feature<br />
Tex-Mex Cuisine, Crossing over all Borders 12<br />
recipes<br />
Black & White Chocolate Mousse Cake 16<br />
sunshine Cake 17<br />
soup Marsa Matrouh style 18<br />
Profile<br />
Bobby Chinn…Pharaoh of the far east 19<br />
Chef’s without Borders<br />
WaCs humanitarian Initiative 20<br />
hana naasana and the Baking Girls 21<br />
Training<br />
Quiz 23<br />
eCa Workshop Certifications 31<br />
Meeting Point<br />
Chef’s Corner news 24<br />
Welcome eCa Members 27<br />
Calendar 34<br />
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Publication of the<br />
<strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
Registration number: 4476<br />
20 Salem Salem Street,<br />
Agouza, Giza<br />
Telephone / Fax 02 376 22 116 / 7 / 8<br />
E-mail: egyptchefs@egyptchefs.com<br />
Website: www.egyptchefs.com<br />
Executive Director<br />
Mirjam van IJssel<br />
Membership Department<br />
Marwa Said<br />
Amr Abdel Salam<br />
Business Development<br />
Ashraf Gamal<br />
Anet Gunter<br />
Website & Publication<br />
Samira Mahmoud<br />
Marwa Said<br />
Violeta D. Salama<br />
Production & Graphic Design<br />
Ashraf Shukri / Lunar Graphics<br />
Hany Kamal<br />
Executive Secretary<br />
Amal Bassaly<br />
Translation<br />
Hussein Sayed<br />
Amal Bassaly<br />
<strong>Culinary</strong> Training Centers<br />
(<strong>Egyptian</strong> Tourism Federation)<br />
Markus J. Iten<br />
Doris Frei<br />
Cover Photo by:<br />
Salah Ibrahim<br />
<strong>Culinary</strong> <strong>Ambassadors</strong> of Egypt<br />
Dear Colleagues and Friends of the <strong>Culinary</strong><br />
Profession,<br />
Every day another stepping stone is awaiting<br />
us in our daily lives both private and business. The<br />
stepping stones for me are the daily classes teaching<br />
the future chef’s instructors the skills and theory they<br />
need to be ready to teach at the upcoming <strong>Culinary</strong><br />
Training Centers. They need a great deal of training,<br />
attention and motivation to review, and review again<br />
the knowledge, and to practice, and practice again<br />
the skills which they never had the opportunity so<br />
far to learn and obtain in their life as chefs.<br />
It also takes a lot of hard work from their side<br />
to comprehend fully and be able to implement<br />
the given tasks and knowledge. In the last few weeks we have covered several topics,<br />
of which the Cooking Methods is the most crucial one. In the chef’s profession, these<br />
18 methods constitute the foundation of any dish to be prepared. Every recipe includes<br />
at least one to several of them. The professionalism required to execute any recipe<br />
correctly is part knowledge, but for the larger part skill, which is honed again and again<br />
to achieve the perfect outcome, time after time.<br />
Not only have we got 34 topics to cover, but we also have to get it all right for<br />
the theoretical and practical examinations. Naturally, all of us are under stress, the<br />
demands are high and the results will be the only thing that counts. Practicing<br />
and honing one’s skill will make an individual confident and secure to handle and<br />
execute any given task in the field of food preparation. And all-out concentration and<br />
commitment to learning, study and practice will be rewarded at the final test, which<br />
will only be the beginning of the <strong>Culinary</strong> Life.<br />
We all need to remember that you are only as good as the last dish you presented<br />
to the guest. Nothing else is more important than to follow recipes to achieve the everrequested<br />
quality standard demanded from the senior management and from your<br />
guests. I had a similar experience just a few days ago at Tempo, The Allegria Clubhouse,<br />
Forty West, which upon the invitation of SODIC, hosted the most famous chef Gordon<br />
Ramsay. The menu was great. Simple, BUT cooked to perfection by Chef Stuart Gillies and<br />
Chef Simon Gregor, Gordon’s top chefs of Boxwood Café in London, who came especially<br />
to Cairo several days before the function. They worked together with the Allegria team<br />
and the chefs-in-training for the <strong>Culinary</strong> Training Centers, who had been assigned to<br />
assist these two top chefs in making the preparations for the 150-guest dinner.<br />
You may think it's a joke, but everything we prepared was accompanied by a recipe,<br />
stating exact weights and method of preparation. So when one of the most famous<br />
chefs in the world still uses recipes for everything he puts his name to, why are we<br />
not as smart as him by simply copying this way of operation? It is the only way to<br />
reach quality and consistency. Gordon Ramsay became famous and rich because he is<br />
thriving for perfection from the food preparation, dish-up to service. Only the best can<br />
and will survive in an increasingly competitive market. It might not be so difficult to<br />
get to the top, but then staying there remains a real challenge. What the guest actually<br />
consumes is what really counts and that's what will keep you at the top.<br />
Markus J. Iten<br />
President, <strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
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Publication of the<br />
<strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
Registration number: 4476<br />
20 Salem Salem Street,<br />
Agouza, Giza<br />
Telephone / Fax 02 376 22 116 / 7 / 8<br />
E-mail: egyptchefs@egyptchefs.com<br />
Website: www.egyptchefs.com<br />
Executive Committee<br />
Honorary President<br />
Hussein Badran<br />
Chairman<br />
Ahmed El Nahas<br />
President<br />
Markus J. Iten<br />
Treasurer<br />
Hossam El Din Mohamed<br />
Training & Competitions<br />
Hossam El Din Mohamed<br />
Markus J. Iten<br />
Tarek Ibrahim<br />
Restaurant Relations<br />
Yuphadee Sawamiwast<br />
Public Relations Juniors<br />
Mohamed El Saadawy<br />
Representative North Coast<br />
Mohamed El Saadany<br />
Assistant Representative North Coast<br />
Mohamed El Bedwhi<br />
Representative Red Sea Coast<br />
Samir Abdel Azim<br />
Representative Upper Egypt<br />
Ibrahim Rashed<br />
Dear Hospitality Wizards,<br />
The ECA Team has just returned from Sharm El<br />
Sheikh, after completing a successful Host Sharm<br />
Salon Culinaire’10. More than 70 chefs of the Sinai<br />
region and beyond competed in various culinary<br />
arts categories and live cooking competitions<br />
to show off their talents. Their efforts did not go<br />
unnoticed, and the judges awarded four gold, six<br />
silver and 17 bronze medals. The ECA Team was<br />
accompanied by the <strong>Culinary</strong> <strong>Ambassadors</strong> of<br />
Egypt, the pride of the nation, who showed the<br />
chefs of the region their culinary exhibits that<br />
scored them 13 gold, nine silver and three bronze medals at the recently held Istanbul<br />
International Gastronomy Festival. The presence of the <strong>Culinary</strong> <strong>Ambassadors</strong> at the<br />
Host Sharm exhibition, made this year's show a real platform for culinary exchange of<br />
knowledge and skills.<br />
The Host Sharm Salon Culinaire also served as a good practice run for the chefs to<br />
get ready for the soon-upcoming National Salon Culinaire’10, which is scheduled to<br />
take place at the InterContinental Citystars on June 29, 2010. Not much time to sit back<br />
and relax, as we have to get ready for one of our most prestigious events of the year,<br />
where we expect to welcome none other than WACS President, Gissur Gudmundsson<br />
on his first trip to Egypt to attend an event of the <strong>Association</strong>. Among other<br />
distinguished jury members, Chef Gissur will have the pleasure of seeing the talents of<br />
over 160 chefs who will be showing their skills at the national show.<br />
While the ECA is staging event after event the core value of the <strong>Association</strong>, as an<br />
organization aiming to upgrade the standards of the chef’s profession in the country,<br />
is taking a leap forward in fulfilling its mission with the launch of its new International<br />
<strong>Chefs</strong> Apprenticeship Program. Great developments are taking place; all orders for the<br />
high quality kitchen equipment and utensils needed for the two upcoming state-ofthe-art<br />
training kitchen centers have been placed; and ten chefs have already started<br />
their intensive training program with Chef Markus Iten on their path to becoming<br />
certified chef’s instructors.<br />
Last but not least, the WACS announced recently that it will recognize the <strong>Egyptian</strong><br />
<strong>Chefs</strong> <strong>Association</strong> as the acknowledged international education and certifying body for<br />
chefs in Egypt. This recognition will enable the <strong>Association</strong> to become an independent<br />
certifying body under the umbrella and supervision of WACS, in order to establish<br />
certification in accordance with international standards for the chef’s profession in<br />
the country. The recognition by WACS can be acknowledged as a strong support by<br />
the world organization for the ECA’s efforts over the past years in establishing and<br />
promoting culinary education for the chefs in Egypt. A milestone forward in the history<br />
of the <strong>Association</strong>, which will provide the stepping stone for all <strong>Egyptian</strong> chefs on their<br />
path to obtaining WACS Global <strong>Chefs</strong> certification, a culinary passport to a promising<br />
international career without borders.<br />
These wonderful developments will have a significant impact on the chef’s<br />
profession and the culinary standards in the country, while making a positive<br />
contribution to the quality of the <strong>Egyptian</strong> tourism industry overall.<br />
Ahmed El Nahas<br />
Chairman, <strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
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<strong>Egyptian</strong> <strong>Chefs</strong><br />
Excel in Turkey<br />
The <strong>Chefs</strong> of Egypt stole the show in Turkey by scoring 13 Gold, 9 Silver and 3<br />
Bronze medals at the recently held Istanbul International Gastronomy Festival.<br />
The <strong>Egyptian</strong> chef's delegation consisted of 11<br />
<strong>Culinary</strong> <strong>Ambassadors</strong> and 2 Team Managers,<br />
nominated by the <strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
to represent their country at the culinary<br />
competition held from 18 to 21 March in<br />
Istanbul. The chefs selected came from the<br />
InterContinental Citystars, Holiday Inn Citystars,<br />
Semiramis InterContinental, Grand Hyatt Cairo and Alligria Golf<br />
Club operated by Troon Golf.<br />
The event organizers, the All Cooks Federation of Turkey,<br />
announced at the official award ceremony on Sunday 21 March<br />
that the <strong>Egyptian</strong> chefs had on average the best results of all<br />
countries participating. The organizers also awarded the team<br />
managers Chef Hossam El Din Mohamed, Executive Sous Chef<br />
of the InterContinental Citystars and Chef Tarek Ibrahim, Senior<br />
Consultant for Africa & Middle East for Meat & Livestock Australia<br />
with Gold medals for their outstanding work as heads of the<br />
delegation.<br />
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Three of the 13 Gold medals were proudly scored in the<br />
prestigious Chef's Team Grand Prix competition, the Practical<br />
Team competition and the Junior Golden Chef of the Year<br />
competition.<br />
Egypt's participation was made possible by the kind<br />
contributions of the work establishments of the chefs: Allegria Golf<br />
Club managed by Troon Golf, Grand Hyatt Cairo, InterContinental<br />
Hotel Group Citystars and Semiramis InterContinental, as well as by<br />
the support of the <strong>Egyptian</strong> Tourism Federation, Dreem SAE, and<br />
the <strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
<strong>Egyptian</strong> Medal Scores<br />
Istanbul International Gastronomy Festival<br />
Abdallah Kamel<br />
Pastry Chef, InterContinental Citystars<br />
(2 Gold with team competitions)<br />
Galal Farouk<br />
Demi Chef de Partie, InterContinental Citystars<br />
Hors D'Oeuvres or Finger Foods<br />
A Show Platter Fish<br />
Fish dish<br />
1 Gold, 2 Silver<br />
Hany Hamed Badr Hamed<br />
Sous Chef, Holiday Inn Citystars<br />
Restaurant Plates, Main Courses<br />
Fish Dish<br />
Restaurant Platter, Vegetarian<br />
1 Gold, 1 Silver, 1 Bronze (+ 1 Gold with team competition)<br />
Hassan Alaa El Din<br />
Commis Grand Hyatt Cairo<br />
Junior Golden Chef of the Year<br />
1 Gold<br />
Mohamed Hussein Nosseir<br />
Chef de Partie, Grand Hyatt Cairo<br />
Restaurant Platter Fish<br />
Lamb Dish<br />
1 Gold, 1 Silver<br />
Mohamed Mahmoud El Sadaawy<br />
Chef de Partie, Semiramis InterContinental<br />
A Show Platter Meat,<br />
Restaurant Plates, Starters<br />
Mediterranean Dish<br />
1 Gold, 2 Silver (+ 1 Gold with team competition)<br />
Mohamed Rabei Abdel Meguid<br />
1st Commis Garde Manger, Allegria Golf Club, Troon<br />
Cuisine Modern<br />
Mediterranean Dish<br />
1 Gold, 1 Bronze<br />
Mohamed Saber<br />
Demi Chef de Partie, InterContinental Citystars<br />
Restaurant Plates, Main Courses<br />
1 Silver, (+ 1 Gold with team competition)<br />
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Mina Sobhy Gaballah<br />
Chef de Partie, InterContinental Citystars<br />
Works in Chocolate<br />
Vegetable Carving<br />
2 Gold, 1 Silver<br />
Omar Abdel Moneim<br />
Junior Sous Chef, InterContinental Citystars<br />
Restaurant Plates, Starters<br />
Lamb Dish<br />
1 Silver, 1 Bronze (+ 1 Gold with team competition)<br />
Walid Roushdy<br />
Demi Chef de Partie, InterContinental Citystars<br />
Hors D'Oeuvres or Finger Foods<br />
Restaurant Platter Fish<br />
A Show Platter Fish<br />
3 Gold<br />
Hossam El Din Mohamed<br />
Executive Sous Chef, InterContinental Citystars<br />
Gold, as team manager<br />
Tarek Ibrahim Khamis<br />
Senior Consultant, Meat & Livestock Australia,<br />
Africa & Middle East<br />
Gold, as team manager<br />
Gold distinctions as team managers are not included in overall<br />
score as stated in the introduction, and medals of the team<br />
competitions are counted as one medal per team competition.<br />
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<strong>Culinary</strong> Talents Blossom in Sharm<br />
The <strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong> (ECA) held another successful edition of<br />
the Host Sharm Salon Culinaire’10. The show took place in conjunction<br />
with the popular Host Sharm Exhibition, held from 10 to 13 May at the<br />
Savoy Hotel.<br />
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In total, 79 chefs participated, the majority coming from<br />
various hotels located in Sinai, but also some chefs coming<br />
from as far away as Alexandria and Hurghada. Among<br />
them 49 chefs took part in the Salon Culinaire categories,<br />
while 30 talents participated in the live cooking events.<br />
Also at this year’s show, the talented <strong>Culinary</strong> <strong>Ambassadors</strong><br />
of Egypt dazzled attendants with their skillfully-crafted<br />
dishes and showpieces.<br />
The ECA awarded in total four gold, six silver and 17 bronze<br />
medals at the Host Sharm Salon Culinaire'10, which was hosted<br />
by the <strong>Egyptian</strong> Group for Marketing and sponsored by Unilever<br />
Foodsolutions and Juhayna Food Industries. Whereas in past<br />
years the kitchen artists stole the show and most medals were<br />
awarded in the showpiece category, this year, many medals were<br />
also awarded to chefs participating in the plated desserts, plated<br />
starters and main course categories. Only missing this year were<br />
entrees in the tapas and petit fours category, due perhaps to the<br />
high level of skills and time they require. The ECA hopes to see<br />
more talents in those categories next year.<br />
Alongside the Salon Culinaire, the <strong>Association</strong> organized,<br />
for the second year running, an expanded series of live cooking<br />
competitions which were well attended. They included: the<br />
popular Pasta Dish Competition, sponsored by Hana Food<br />
Company; the Chicken Dish Competition, sponsored by Rowad<br />
Company for Food Industries; the Asian Cuisine Competition,<br />
sponsored by Watania for Trading & Distributing; and the Fruit<br />
& Vegetable Carving Competition, sponsored this year by<br />
Al-Qaswaa Co. for Trade and Supplies.<br />
The Host Sharm exhibition was once again a great<br />
opportunity for the <strong>Association</strong> to meet its loyal members<br />
from the Sinai region and to update everyone in the<br />
hospitality industry on new developments. What better place<br />
than Sharm El Sheikh, then, to start spreading the word about<br />
the new International Chef's Apprenticeship program, which<br />
will start off with first student enrollments this year. While the<br />
program provides international certification, and therefore<br />
international recognition for student chefs, it also offers a<br />
means to improve, upgrade and certify the existing workforce<br />
through part-time study.<br />
Finally, to help prepare participants for the upcoming<br />
National Salon Culinaire, the ECA will offer the Competition<br />
Training workshop in Cairo from 14 to 16 June as a gear-up to<br />
the Salon. The workshop will focus on the main components of<br />
food presentation from conceptual design to plate development<br />
including how to create a balance in color, shape, height and<br />
texture of the foods presented, as well as layout, serviceability<br />
and flow of the foods served; plate arrangement and decoration;<br />
functional and non-functional garnishes. Also techniques for<br />
glazing and slicing will be covered as well as a complete review<br />
of the WACS guidelines and rules and regulations of culinary<br />
competitions.<br />
The ECA wishes to thank all those who participated and<br />
contributed to the success of the 4-day culinary show in Sharm El<br />
Sheikh and we look forward to meeting you at the National Salon<br />
Culinaire'10 on June 29, 2010 at the InterContinental CityStars.<br />
To register for the upcoming Competition Training workshop<br />
scheduled to take place from 14 till 16 June in Cairo call ECA on<br />
02 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com or visit<br />
www.egyptchefs.com<br />
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Medal Winner Host Sharm Salon Culinaire’10. Congratulations!<br />
Gold Medals<br />
Plated Desserts<br />
Ismail Salah El Din<br />
Pastry Chef<br />
T-Club Marsa Alam<br />
Plated Starters<br />
Ali Mohamed Ali El Balat<br />
Sous Chef<br />
Sea Magic<br />
Decorative Showpiece<br />
Ismail Salah El Din<br />
Pastry Chef<br />
T-Club Marsa Alam Hotel<br />
Shaaban Awad Abdel Hafiz<br />
Pastry Chef<br />
Sea Group Sharm El Sheikh<br />
Silver Medals<br />
Plated Main Course<br />
Ahmed Abd Ellah Teleb<br />
Sous Chef<br />
Hilton Sharks Bay Resort<br />
Decorative Showpiece<br />
Abdallah Mohamed Mohamed Ghoush<br />
Baker Chef<br />
Sonesta Club Sharm El Sheikh<br />
Ibrahim Mohamed Mohamed Ghoush<br />
Executive Baker Chef<br />
Brayka Bay Marsa Alam<br />
(2 Silver Medals)<br />
Mortada Abdel Latif A. Hay<br />
Chef Artist<br />
Nubian Village Resort<br />
(2 Silver Medals)<br />
Bronze Medals<br />
Plated Main Courses<br />
Samir Hafez Ahmed<br />
1st Commis<br />
Novotel Sharm Hotel<br />
Three Course Menu<br />
Said Abdel Rahman Mahmoud<br />
Sous Chef<br />
Hilton Sharks Bay Resort<br />
Plated Desserts<br />
Ahmed El Sayed El Sabaawy<br />
Executive Pastry Chef<br />
Lagoon Resort Alexandria<br />
Ibrahim Tohamy Eissa<br />
Demi Chef de Partie<br />
Savoy Sharm Hotel<br />
Mohamd Mahmoud Moharram<br />
Pastry Chef<br />
Sun Rise Island View<br />
Mosaad Abdel Hakim<br />
Sous Chef Pastry<br />
Maritim Jolie Ville Golf<br />
Tamer Nassem<br />
Chef de Partie<br />
Hilton Waterfalls Resort<br />
Plated Starters<br />
Khaled Abdallah Mohamed<br />
Sous Chef<br />
Sun Rise Island View<br />
Show Platter<br />
Ehab Mahmoud Mohamed<br />
Chef de Partie<br />
Savoy Sharm Hotel<br />
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Decorative Showpiece<br />
Abdel Rahman Omar Khataen<br />
Hotel Artist<br />
Hilton Sharks Bay Resort<br />
Ahmed El Sayed El Sabaawy<br />
Executive Pastry Chef<br />
Lagoon Resort Alexandria<br />
Hesham Fathy Amin<br />
Sous Chef<br />
Movenpick El Gouna<br />
El Qaswaa Fruit & Vegetable<br />
Carving<br />
1 Carving Display within 1 hour<br />
1st Prize<br />
Hesham Fathy Amin<br />
Sous Chef<br />
Movenpick El Gouna<br />
2nd Prize<br />
Jeyawat Nok<br />
Chef de Cuisine<br />
InterContinental Taba Heights<br />
3rd Prize<br />
Mortada Abdel Latif A. Hay<br />
Chef Artist<br />
Nubian Village Resort<br />
Rofi Chicken Dish<br />
1 Chicken Dish within 30 minutes<br />
1st Prize<br />
Mohamed Hassab El Sayed Gouda<br />
Junior Sous Chef<br />
Holiday Inn CityStars Cairo<br />
2nd Prize<br />
Said Abdel Rahman Mahmoud<br />
Sous Chef<br />
Hilton Sharks Bay Resort<br />
Micheal Ayoub Zekry<br />
Chef Artist<br />
Concorde Sharm El Sheikh<br />
Mohamed Abdel Hady<br />
Pastry Chef<br />
Rihana Royal<br />
Montasser Amir Gawergy<br />
Senior Chef Artist<br />
Savoy Sharm Hotel<br />
Winners ECA Live Cooking Competitions at Host Sharm’10.<br />
Congratulations!<br />
3rd Prize<br />
Amr Mahmoud Abdel Hamid<br />
Demi Chef de Partie<br />
Lagoon Resort Alexandria<br />
Yasser Ahmed Abbas<br />
Chef de Partie<br />
InterContinental Taba Heights<br />
Hana Food Pasta Dish<br />
1 Pasta Dish within 30 minutes<br />
1st Prize<br />
Mohamed Hassab El Sayed Gouda<br />
Junior Sous Chef<br />
Holiday Inn CityStars Cairo<br />
2nd Prize<br />
Emad George Ghattas<br />
1st Commis<br />
Savoy Hotel Sharm<br />
3rd Prize<br />
Hossam Mohsen<br />
Chef Japanese Cuisine<br />
Sea Group Sharm El Sheikh<br />
Best Presentation<br />
Ayman Moawad El Gohary<br />
Sous Chef<br />
Hilton Sharks Bay Resort<br />
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Watania Asian Cuisine<br />
1 Asian Cuisine Dish within 30 minutes<br />
1st Prize<br />
Jeyawat Nok<br />
Chef de Cuisine<br />
InterContinental Taba Heights<br />
Thank You Judges<br />
Tarek Ibrahim<br />
Senior Consultant & Trainer<br />
MLA-Meat & Livestock Australia<br />
Middle East & Africa<br />
WACS Certified Judge<br />
Clara Bubenzer<br />
Advisory Chef<br />
Gourmet Egypt<br />
Hossam El Din Mohamed<br />
Executive Sous Chef<br />
InterContinental Citystars<br />
Markus Iten<br />
President<br />
<strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong><br />
2nd Prize<br />
Saad Shaaban<br />
Chef de Partie<br />
InterContinental Taba Heights<br />
3rd Prize<br />
Reda Abdo Ismail<br />
Sous Chef<br />
Hilton Sharks Bay Resort<br />
Thank You Sponsors &<br />
Contributors<br />
Al Qaswaa Co. for Trade & Supplies<br />
<strong>Egyptian</strong> Group for Marketing<br />
El Rowad for Food Industries<br />
Hana Food Company<br />
Juhayna Food Industries<br />
Masria for Engineering & Contracting<br />
Savoy Hotel Sharm El Sheikh<br />
Unilever Foodsolutions<br />
Watania for Trading & Distributing<br />
Competition Training Workshop<br />
1 4 t o 1 6 J u n e<br />
R E G I S T E R N O W<br />
C a l l E C A 0 2 3 7 6 2 2 1 1 6 / 7 / 8<br />
e - m a i l : e g y p t c h e f s @ e g y p t c h e f s . c o m<br />
o r v i s i t w w w . e g y p t c h e f s . c o m<br />
M a y - J u n e 2 0 1 0<br />
C o m p e t i t i o n<br />
11<br />
C h e f ' s C o r n e r
Tex-Mex --<br />
Crossing over<br />
all Borders
“Bienvenido” to the American<br />
adaptation of traditional<br />
Mexican cuisine! Welcome to the<br />
wonderfully cheesy, delightfully<br />
piquant and protein-rich world of<br />
Written by: Violeta D. Salama<br />
Tex-Mex cuisine!<br />
Tex-Mex cuisine is a colorful blend of authentic<br />
Spanish and Mexican dishes cooked Texanstyle.<br />
Tex-Mex is a twenty century phenomenon<br />
which originated in the Southwestern states<br />
of the US, where it is often described as “native<br />
foreign food”. Native, since it was created in US<br />
soil, but foreign since it is a cuisine inspired by<br />
the cooking traditions of a foreign nation. The term Tex-Mex<br />
first appeared in print in the 40’s and according to historians it<br />
indicated anything which was derived from both Mexico and<br />
Texas. However, it was only in the 70’s that the term Tex-Mex<br />
began to identify exclusively Americanized Mexican food.<br />
At first Texan Mexican restaurant owners considered the term<br />
insulting. By a strange twist of fate, the insult became a success!<br />
To the rest of the world, "Tex-Mex" cuisine sounded exciting. It<br />
evoked images of cantinas, cowboys and the Wild West. Dozens<br />
of Tex-Mex restaurants sprang up everywhere; at first in Paris, and<br />
then the trend spread across Europe and on to Bangkok, Buenos<br />
Aires and the UAE. Combination platters of Enchiladas, Tacos, rice<br />
and beans, Chili con carne, and Fajitas became the staple of Tex-<br />
Mex restaurants.<br />
Chili, a new world recipe, originally meant beans served with<br />
spicy tomato sauce, enhanced with peppers. This nutritionally<br />
balanced dish, known throughout Mexico, landed in Texas<br />
where it was mixed with ground beef, a combination which<br />
subsequently became one of the most famous Tex-Mex creations<br />
known today as "Chili con carne" or Chili with meat. Another<br />
popular derivation is "Chili con queso" or Chili with cheese,<br />
where yellow cheese is mixed with hot peppers and served as<br />
a dipping sauce for Tortillas and Tortilla chips or as a condiment<br />
accompanying Enchiladas, Tacos, Fajitas and other Tex-Mex<br />
dishes.<br />
M a y - J u n e 2 0 1 0<br />
F e a t u r e<br />
One of the most successful ethnic Tex-Mex dishes to date<br />
is the Fajita. It is a dish made traditionally from marinated,<br />
grilled skirt steak and served in a wheat Tortilla, a round, thin<br />
unleavened bread that is a staple in Mesoamerica. Fajitas were<br />
created by Mexican cowboys who, while working in the cattlerich<br />
Texas, often received as pay unpopular cuts of beef such<br />
as the skirt steak. Little did they know that their simple meal<br />
was fated to become a star item, served at restaurants across<br />
the globe. During the years that followed the boom of Tex-Mex<br />
cuisine, the Fajita evolved from a plain workman’s meal to an<br />
elaborate dish, served not exclusively with meat but also with<br />
shrimps, chicken or vegetables as substitutes, and garnished<br />
with condiments brought in by Western flair, such as cheese and<br />
tomatoes.<br />
Other dishes which have Tortilla as a base are Enchiladas<br />
and Quesadillas. Enchiladas are Tortillas rolled around a<br />
different ingredient such as meat, cheese, vegetable, seafood or<br />
combinations and covered in chili sauce. In shape, they resemble<br />
Italian Cannelloni but instead of being laced with cheese sauce,<br />
Enchiladas are drenched in a spicier counterpart. Quesadillas, on<br />
the other hand are most commonly described as a flat sandwich,<br />
since they are made with two flour Tortillas with melted Oaxaca<br />
(traditional Mexican) cheese in between. In Tex-Mex cuisine,<br />
however, Quesadillas are made with Monterey Jack (an American<br />
cheese) or Cheddar cheese, and often contain other toppings<br />
such as meat, mushrooms, etc. In other words, meals which<br />
originally were strictly vegetarian while being on Mexican soil,<br />
developed into carnivore-friendly dishes once they crossed the<br />
US-Mexico border!<br />
Cut into triangular pieces and deep fried, the famed tortilla<br />
is the transformed ingredient to yet another Tex-Mex special<br />
-- the Nacho! They were, in fact, created in Mexico by a Maitre<br />
d’ by the name of Ignacio “Nacho” Anaya who, with his culinary<br />
invention, so contributed to the popularity of his native town of<br />
Piedras Negras, that the grateful public erected a monument in<br />
his honor! Just like with the Quesadilla, the Nacho was initially<br />
meant to be a meat-free snack, with melted cheese and hot<br />
jalapeño peppers served on top, but in their modern Tex-Mex<br />
version, Nachos are often served with ground beef.<br />
Tex-Mex cuisine contains all the valuable ingredients needed<br />
to make it to the top 10 list of the world's most popular cuisines:<br />
it is rich in flavor, inexpensive and perfect for a social dinning out<br />
with friends or family!<br />
13<br />
C h e f ' s C o r n e r
B e e f fa j i t a s<br />
Serves 8<br />
Ingredients for Fajitas<br />
800 g Trimmed beef rump steak<br />
350 g Red capsicum, thinly sliced<br />
350 g Green capsicum, thinly sliced<br />
350 g Yellow capsicum, thinly sliced<br />
300 g Red onion, sliced thinly<br />
16 Flour tortillas, 16 cm diameter each or<br />
“fajita tortillas”<br />
3 cups Iceberg lettuce, finely shredded<br />
155 g Cheddar cheese, coarsely grated<br />
Ingredients for Tomato Salsa<br />
570 g Tomatoes, seeded and chopped finely<br />
170 g Red onions, chopped finely<br />
1 tbsp Jalapeno chilies, chopped finely<br />
¼ cup Coriander, fresh, finely chopped<br />
1 tbsp Lemon juice<br />
Method of Preparation for Fajitas<br />
Heat a large, lightly-oiled grill plate or grill. Sear beef on<br />
both sides until browned and cooked as desired. Cover<br />
and let stand for 10 minutes while you make fresh tomato<br />
salsa. Slice thinly.<br />
Cook capsicums and onion on grill until browned all over.<br />
Heat tortillas according to manufacturer’s instructions on<br />
package. Divide beef slices and vegetables among tortillas<br />
on serving plates. Top each with lettuce and cheese; roll to<br />
enclose filling. Serve with fresh tomato salsa.<br />
Method of Preparation for Tomato Salsa<br />
Combine all ingredients in small bowl.<br />
M a y - J u n e 2 0 1 0<br />
R e c i p e s<br />
C r e a m e d Co r n a n d Po t a t o Pa t t i e s<br />
Ingredients<br />
800 g Sebago potatoes<br />
1 Corn cob, husk and silk removed<br />
2 Egg yolks<br />
310 g can Creamed corn<br />
45 g Fresh breadcrumbs<br />
¼ cup Flat-leaf parsley, finely chopped<br />
35 g Plain flour<br />
50 g Butter<br />
60 g Vegetable oil<br />
Method of Preparation<br />
Boil or steam potatoes until tender then drain. Meanwhile,<br />
using sharp knife, remove kernels from corn cob. Mash<br />
potatoes in large bowl until smooth. Add corn kernels,<br />
yolks, creamed corn, breadcrumbs and parsley. Stir to<br />
combine.<br />
Using floured hands, shape mixture into 12 patties. Toss<br />
patties in flour, shake away excess. Melt butter and oil in<br />
large frying pan. Cook patties in batches, until browned<br />
on both sides. Serve with crispy beef bacon and spinach<br />
leaves, if desired.<br />
14<br />
C h e f ' s C o r n e r
M e x i c a n C h i c k e n w i t h B l a c k B e a n<br />
a n d B a r l e y s a l a d<br />
Ingredients<br />
100 g Dried black beans<br />
580 ml Chicken stock<br />
1 L Water<br />
165 g Pearl barley<br />
35 g packet Taco seasoning mix<br />
4 x 170 g Chicken breasts fillets<br />
350 g Red capsicum, chopped finely<br />
1 Clove garlic, crushed<br />
60 ml Lime juice<br />
2 tsp Olive oil<br />
½ Cup Coriander leaves<br />
Method of Preparation<br />
Preheat oven to 180-200ºC. Combine beans with 1 cup<br />
of the stock and half the water in medium saucepan and<br />
bring to a boil. Reduce heat and simmer, uncovered, about<br />
45 minutes or until tender, drain. Rinse under cold water;<br />
drain.<br />
Meanwhile, combine barley with 1 cup of the stock and<br />
remaining water in medium saucepan; bring to a boil.<br />
Reduce heat; simmer, uncovered, until just tender then<br />
drain. Rinse under cold water.<br />
Blend seasoning with remaining stock in medium bowl,<br />
add chicken. Toss to coat chicken in mixture. Remove<br />
chicken and reserve marinade. Place chicken in single<br />
layer on metal rack in large shallow baking dish. Bake,<br />
uncovered, in oven, about 30 minutes or until cooked<br />
through, brushing with reserved marinade halfway<br />
through cooking time. Cover and let stand 5 minutes, then<br />
slice thickly.<br />
Combine beans and barley in large bowl with remaining<br />
ingredients. Divide salad among serving plates. Top with<br />
chicken.<br />
M a y - J u n e 2 0 1 0<br />
R e c i p e s<br />
M e x i c a n B e a n Po t a t o s a l a d<br />
Ingredients<br />
1 kg Baby new potatoes, unpeeled, quartered<br />
1 tbsp Lime juice<br />
2 tbsp Vegetable oil<br />
80 g Sour cream<br />
2 Cloves garlic, crushed<br />
300g can Kidney beans, rinsed, drained<br />
100 g Red onion, finely chopped<br />
2 tbsp Flat-leaf parsley, finely chopped<br />
2 tbsp Jalapeno chilies, coarsely chopped<br />
150 g Red capsicum, finely chopped<br />
320 g Avocado, finely chopped<br />
1 cup Coriander leaves<br />
250 g Corn tortillas, warmed<br />
Method of Preparation<br />
Boil or steam potatoes until just tender, then drain. Cover<br />
and refrigerate for 30 minutes. Meanwhile, combine juice,<br />
oil, sour cream and garlic in screw-top jar, shake well.<br />
Combine beans, onion, parsley, chili, capsicum, avocado<br />
and coriander in large bowl.<br />
Add potato to bean mixture. Pour dressing over salad and<br />
toss gently to combine. Serve with tortillas.<br />
Note:<br />
If you use bottled or canned jalapeno chilies, drain them<br />
first.<br />
15<br />
C h e f ' s C o r n e r
C h o c o l a t e B i s c u i t<br />
Ingredients<br />
250g Egg yolks 750g Eggs<br />
450g Sugar 400g Egg white<br />
200g Sugar 160g Flour<br />
160g Cocoa powder<br />
Preparation<br />
Beat the egg yolks with the whole eggs and the 450g sugar until pale yellow and firm. Beat the egg white<br />
with the 200g sugar. Sift the flour together with the cocoa powder. First add the beaten egg whites to the<br />
egg yolks and finally add the flour. Mix very briefly so that the batter remains light. Spread on a baking tray<br />
and bake for 10 minutes at 200 ºC.<br />
D a r k C h o c o l a t e M o u s s e<br />
Ingredients<br />
400g Dark chocolate mousse powder (Carma) 400g Cold water<br />
500g Whipped cream (Elle&Vire)<br />
Preparation<br />
Beat mousse powder with cold water at high speed for about 5 minutes and then add whipped cream.<br />
W h i t e C h o c o l a t e M o u s s e<br />
Ingredients<br />
600g White chocolate (Carma) 650g Whipped cream (Elle&Vire)<br />
30g Gelatin<br />
Preparation<br />
Melt the white chocolate to 40 ºC, then add the softened gelatin and then the whipping cream.<br />
Finishing and Presentation<br />
Take a stainless steel frame 20x20 cm. First place a layer of chocolate biscuit on the bottom and then spread<br />
a layer of dark chocolate mousse over it. Let it cool down. Place<br />
a layer of chocolate biscuit over the dark chocolate mousse, and<br />
then spread a layer of white chocolate mousse and freeze. Finish<br />
with a chocolate spray mixture of 50% cocoa butter and 50%<br />
dark chocolate and garnish with black and white chocolate.<br />
These pages are kindly sponsored by:<br />
Telephone: 2794 1378 / 2796 1027<br />
R e c i p e s by: C h e f M o k htar Abdel A z i z<br />
M a y - J u n e 2 0 1 0<br />
R e c i p e s<br />
Black & White Chocolate Mousse Cake<br />
C h e f ' s C o r n e r<br />
16
C h o c o l a t e B i s c u i t<br />
Ingredients<br />
200g Egg yolks 500g Eggs<br />
400g Sugar 320g Egg white<br />
160g Sugar 120g Flour<br />
120g Cocoa powder<br />
Preparation<br />
Beat the egg yolks with the whole eggs and the 400g sugar until pale yellow and firm. Beat the egg white<br />
with the 160g sugar. Sift the flour together with the cocoa powder. First add the beaten egg whites to the<br />
egg yolks and then add the flour. Mix very briefly so that the batter remains light. Spread on a baking tray<br />
and bake for 10 minutes at 200 ºC.<br />
Pa s s i o n f r u i t C r e a m<br />
Ingredients<br />
250g Passion fruit purée (La Fruitière) 120g Egg yolks<br />
75g Sugar 85g Butter<br />
5g Gelatin<br />
Preparation<br />
Heat the passion fruit purée with the egg yolks and sugar, and cook this mixture up to 85 ºC to bind.<br />
Cool down to 40 ºC and then mix in the butter and soaked gelatin. Pour this preparation into moulds of<br />
approximately 16 cm, up to a height of about 1 cm and freeze.<br />
C r è m e a n g l a i s e<br />
Ingredients<br />
250g Milk 250g Cream (Elle&Vire)<br />
60g Sugar 110g Egg yolk<br />
1 Vanilla pod<br />
Preparation<br />
Boil the milk and cream with the 30g sugar and the vanilla pod.<br />
Meantime, beat the egg yolks with the remaining 30g of sugar and add to the milk and cream mixture. Cook<br />
this mixture up to 85 ºC.<br />
W h i t e C h o c o l a t e M o u s s e<br />
Ingredients<br />
300g Crème anglaise<br />
450g Whipping Cream (Elle&Vire)<br />
500g Chocolate (W2-Callebaut)<br />
5g Gelatin<br />
Preparation<br />
Add the soaked gelatin to the crème anglaise and mix well.<br />
Melt the chocolate in a bain-marie. Whip up the cream, and add<br />
half to the chocolate and mix. Add the crème anglaise to this<br />
preparation and mix again. Finally fold in the remainder of the<br />
whipped cream.<br />
Finishing and Presentation<br />
Place a layer of white chocolate mousse about 2cm thick in a<br />
circular mould, add the frozen passion fruit cream onto it and<br />
then another layer of white chocolate mousse. Cover with<br />
chocolate biscuit and freeze. Finish with a sprayed mixture<br />
of 60% white chocolate (Callebaut) and 40% cocoa butter<br />
(Callebaut). Finish with raspberry topping, fruits, chocolate<br />
decorations and purple macaroons all around.<br />
M a y - J u n e 2 0 1 0<br />
R e c i p e s<br />
Sunshine Cake<br />
17<br />
C h e f ' s C o r n e r
T h a n k Y o u<br />
Hospitality in Marsa Matrouh<br />
The <strong>Culinary</strong> <strong>Ambassadors</strong> of Egypt<br />
put up a culinary show at the<br />
luxurious Carols Beau Rivage Resort<br />
in Marsa Matrouh last February,<br />
just before their departure to the<br />
Istanbul International Gastronomy<br />
Festival, where they proudly scored<br />
13 Gold, 9 Silver and 3 Bronze<br />
medals for Egypt.<br />
Although the chefs had to spend most of their<br />
time in the kitchen to prepare for their show,<br />
they truly enjoyed their stay at this beautifullylocated<br />
resort. The Carols Beau Rivage sits aloft<br />
a desert elevation along a bay of powdery<br />
white sand, protected from the high surge by<br />
a breathtaking sea-wall rock formation. Like<br />
a precious pearl, the resort rests along the coast with views to<br />
crystal clear blue water as far as the eye can see.<br />
The <strong>Culinary</strong> <strong>Ambassadors</strong> were warmly welcomed by the<br />
hotel’s general manager Werner Gessner and, after a little rest<br />
to recover from their long journey from Cairo, the chefs were<br />
treated to a delicious dinner buffet prepared by the hotel’s<br />
executive chef Mohamed Rabie. Among many delicacies, the<br />
hotel's sous chef, Chef Atef had prepared a Matrouh-style soup<br />
especially for this occasion.<br />
Chef Mohamed Rabie's previous experience includes several<br />
prestigious establishments, among them the Pyramisa and Ritz<br />
Carlton hotels in Sharm El Sheikh, JW Marriott Mirage City in<br />
Cairo and Iberotel Lamaya in Marsa Alam. He also worked for<br />
the five-star Nile cruising company Abercrombie & Kent Egypt.<br />
He attended several training courses during his career, such as<br />
HACCP, time management, menu planning and leadership skills<br />
development.<br />
The ECA wishes to thank the management of the Carols Beau<br />
Rivage for their grand hospitality. For more information about the<br />
resort or for reservations, please call their Cairo office on<br />
02 2267-9700 or the hotel directly on 046 485-1000<br />
M a y - J u n e 2 0 1 0<br />
Recipe by: Atef Moussa Samy<br />
Executive Sous Chef<br />
M a t r o u h s o u p<br />
Serves 10<br />
Ingredients<br />
250 g Onions, chopped<br />
250 g Green bell peppers, chopped<br />
250 g Tomatoes, chopped<br />
500 g Lamb, cubes<br />
50 g Fresh mint, chopped<br />
100 g Tomato paste<br />
250 ml Lamb stock (Unilever Foodsolutions)<br />
60 ml Corn oil<br />
500 g Orzo<br />
Fresh coriander<br />
Fresh parsley, chopped<br />
Salt & pepper to taste<br />
Method<br />
Put the oil in a casserole and brown the meat. Add the onions,<br />
green bell peppers and lamb stock and bring to a boil. Lower heat<br />
and simmer until meat is almost tender. Add the tomatoes, fresh<br />
mint and orzo and simmer for another 5 minutes. Season with salt<br />
and pepper. Add fresh coriander and parsley just before serving.<br />
18<br />
C h e f ' s C o r n e r
Half-<strong>Egyptian</strong>, half-Chinese, born in<br />
New Zealand, educated in the US and<br />
the UK, celebrity chef and food/travel<br />
show host Bobby Chinn often refers to<br />
himself as an 'ethnic mutt'.<br />
As a high-energy chef, renowned restaurateur, he is known<br />
for his spunky, distinctive style. Now a TV celebrity who presents<br />
World Café Asia, Bobby Chinn is well aware that being 'flavor<br />
of the month' on TV is transitory. Chinn won last year's Asian<br />
Television Award for Best Entertainment Presenter. His show airs<br />
in Asia on Discovery's Travel and Living channel.<br />
Bobby Chinn is the son of two unusual parents; his mother, an<br />
<strong>Egyptian</strong> aristocrat, and his father, an American Chinese. He was<br />
privileged to be brought up with two grandmothers who were both<br />
really great cooks; his Chinese grandmother was cooking "fusion"<br />
type of Chinese food, while his <strong>Egyptian</strong> grandmother used to cook<br />
"wicked couscous". In his life, he has been through many schools<br />
spread out over three different continents. He graduated from<br />
Richmond College in London with a BA in Finance and Economics<br />
and then studied improvisational comedy. After his graduation, he<br />
worked in several positions in the securities industries and realized<br />
P r o f i l e<br />
Bobby Chinn… Pharaoh of the Far East!<br />
Compiled by: Amal Bassaly<br />
M a y - J u n e 2 0 1 0<br />
that he did not like it at all! Chinn left this field, pursuing an interest<br />
in anything outside of wearing a suit and a tie. He took up many<br />
jobs from shoe-shine boy, T-shirt seller and elevator operator to<br />
comedian and trader at Wall Street, but eventually found his passion<br />
in the kitchen. There, he worked and trained under some great chefs<br />
in San Francisco and France, among them Hubert Keller and Traci<br />
des Jardine, and decided that he wanted to become a chef.<br />
Chinn moved to Vietnam with the intention of learning<br />
Vietnamese cooking and then returning back home to open his<br />
own restaurant. But he has been stirring up trouble in Vietnam since<br />
1994, and still lives there. Bobby was one of the first foreign chefs to<br />
come to Vietnam. Doing business as a foreigner in Vietnam has its<br />
many ups and downs, and Chinn has opened and closed a number of<br />
restaurants. "Supplies were not consistent; then there is the language<br />
barrier, the taste barrier, the hygiene barrier. Those are very taxing<br />
on a person like me with very little patience", he says. Luckily, his<br />
current eponymous eatery called "Restaurant Bobby Chinn" remains<br />
steadfast. It's located in the Hoan Kiem district in Hanoi and offers<br />
creative Vietnamese food. Like many chefs, Bobby's cooking reflects<br />
who he is and where he has been. He used to live in San Francisco, so<br />
his interpretation is Californian-Vietnamese; but you also find traces of<br />
the Pacific Rim, French, and Mediterranean cuisines in his food, along<br />
with fresh, seasonal organic ingredients.<br />
Bobby Chinn’s multicultural background has shaped his<br />
career; English boarding school taught him that food could be an<br />
awful experience; Wall Street taught him that creativity is more<br />
important than money. His passion for living life on his own terms<br />
is as hot as the grill in his kitchen on a Saturday night. That is why<br />
he deserves the title "Pharaoh of Fine Dinning in the Far East".<br />
19<br />
C h e f ' s C o r n e r
“As everyone knows, chefs are<br />
people that are generous in nature.<br />
The WACS Humanitarian Program<br />
is something that we keep close to<br />
our heart. There are many ideas and<br />
a lot of willingness to try to help in<br />
projects that all are urgent. With this<br />
program, we aim to support and assist<br />
chefs associations in countries that<br />
are suddenly struck with disaster.<br />
Other activities aim to help chefs<br />
associations that are trying to improve<br />
professional education in their country<br />
or to improve food for kids in schools<br />
and help equip schools and canteens<br />
with decent material”, stated Hilmar B.<br />
Jonsson, WACS Vice President.<br />
“<strong>Chefs</strong> without Borders” was launched to expand, coordinate<br />
and promote the humanitarian initiatives of the national<br />
chefs associations and the WACS organization. In line with this<br />
initiative, Chef’s Corner, the bi-monthly publication of the ECA,<br />
introduces a new section in the magazine, highlighting foodrelated<br />
community development programs and projects. In<br />
this issue, on page 32, you can read about Hana Naasana who<br />
teaches homeless girls the skills of baking, giving them new<br />
opportunities and hope in life. We hope you enjoy the first article<br />
of the new section.<br />
Also the ECA invites chefs to share their ideas on charity<br />
activities that could be organized on International <strong>Chefs</strong> Day in<br />
Egypt. Already, since 2004, on the 20th of October of each year,<br />
members of the WACS celebrate International <strong>Chefs</strong> Day. On this<br />
day, chefs around the world celebrate their profession and take<br />
the opportunity not only to promote the WACS organization,<br />
but also goodwill and friendship amongst each other, as well<br />
as taking the time to help people who are less fortunate. <strong>Chefs</strong><br />
<strong>Association</strong>s the world over have mobilized their forces with<br />
M a y - J u n e 2 0 1 0<br />
<strong>Chefs</strong> Without Borders<br />
<strong>Chefs</strong> without Borders<br />
The WACS Congress in Chile, held last January, saw the launch of the new<br />
WACS humanitarian initiative “<strong>Chefs</strong> without Borders”, headed by a committee<br />
chaired by Oliver E. Soe, President of the Myanmar <strong>Chefs</strong> <strong>Association</strong>.<br />
whatever means they have, in order to either raise money or give<br />
nutrition to those who do not know where their next meal is<br />
coming from.<br />
This year, WACS has made the decision to focus its attention<br />
on Food Waste and Food Safety during International <strong>Chefs</strong> Day.<br />
Around 40 million people have fallen victim to poverty and<br />
hunger in 2008 as a result of the sharp rise in food prices, and the<br />
total number of people suffering from hunger and malnutrition<br />
has reached 963 million worldwide. On top of the food price crisis<br />
and oil price increases, the impact of the economic crisis will<br />
worsen malnutrition and hunger levels (statistics from the Food<br />
and Agriculture Organization of the United Nations, December<br />
2008). Never was there a better time, to think more about the<br />
wastage of food.<br />
WACS invites anyone who has good ideas and wants to be<br />
actively involved in the “<strong>Chefs</strong> without Borders” initiative to send<br />
an email to office@worldchefs.org. ECA invites anyone who<br />
wishes to contribute stories to the new section in Chef’s Corner<br />
on food-related community development to email egyptchefs@<br />
link.net.<br />
20<br />
C h e f ' s C o r n e r
Baking Brings Hope<br />
M a y - J u n e 2 0 1 0<br />
<strong>Chefs</strong> Without Borders<br />
From Embaba to Mukattam and back, that is the journey undertaken by<br />
Hana Naasana and her baking girls from the Hope Village centers in Cairo.<br />
Now their baked goods are being sold at coffee shops in Zamalek and<br />
6th of October, in addition to their well-established and growing net of<br />
customers. What started out as a baking activity to share with homeless<br />
girls has developed into a skill to earn good income and improve their<br />
prospects in life.<br />
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Written by: Samira Mahmoud<br />
How did you get the idea of baking with the homeless girls?<br />
I was working in the Hope Village Society center in Embaba,<br />
where there are day-in centers for homeless boys and girls. These are<br />
kids who have no home and are living on the street. Usually I would<br />
spend time with the girls doing activities like beading and coloring,<br />
etc. One day, I decided: why not do some baking, just for fun, as an<br />
activity? They enjoyed it so much, the mixing and kneading, and the<br />
smells of baking. It smells so wonderful when you bake, like home,<br />
and these are girls that come from broken homes!<br />
Originally, there was no money involved, it was just for fun.<br />
Then the girls started to ask: "We would like to learn more of<br />
what's involved, why don't you come more often and teach us?"<br />
That's when the idea of selling the cakes came up, and in this way<br />
they could get some money out of it also. As for our customers,<br />
most are working mothers with little time, who want to buy<br />
good-quality, homemade, wholesome and affordable cakes for<br />
their families. We decided to keep some of the money at the<br />
Hope Village and only give the girls a small portion at a time for<br />
their use. However, all of the profit from cake sales goes to the<br />
girls or is reinvested in buying new equipment. The girls can<br />
come in anytime to get some of their money as they needed it.<br />
They were very pleased and very proud of themselves when they<br />
managed to save enough to buy new clothes for the feast for<br />
instance.<br />
What were some of the challenges that you faced? Were<br />
people afraid of the hygiene issue for example?<br />
Yes, hygiene was a big issue; but because my clients knew me,<br />
they knew how picky I am about cleanliness. The kitchen had to<br />
be spotless before I would go in and start working. We managed<br />
to teach them a lot about hygiene and also about water usage. I<br />
was shocked at how little awareness and concern they had. The<br />
girls could leave the tap running, squandering liters of drinking<br />
water!!! Because of their upbringing, all this took time. But now<br />
they are more careful about hygiene and water usage.<br />
Also, at first, all were ready to knead the dough and get down<br />
to baking, but more reluctant to do the smaller jobs, such as<br />
washing dishes and cleaning up afterwards. I showed them that<br />
there are no small or big jobs by taking the sponge and washing<br />
the dishes myself. Nowadays, they understand the true spirit of<br />
teamwork, everyone does every part of the job.<br />
Were some problems difficult to overcome?<br />
Reliability is a big issue. Because they come from broken<br />
homes, they can promise something then change their minds.<br />
What they lack is a sense of commitment, but I believe it can<br />
develop. I wanted them to realize that hard work pays off. If<br />
you learn properly and you are serious, you will be able to start<br />
your own baking business in your community. Some of the girls<br />
believe that they will have their own home one day, not many of<br />
them, just some of them.<br />
I recently took them to see where their cakes are being sold,<br />
in that beautiful shop in Zamalek. They saw their cakes in the<br />
window and we sat and had something to drink and eat there.<br />
M a y - J u n e 2 0 1 0<br />
<strong>Chefs</strong> Without Borders<br />
I wanted them to take pride in what they make. It was very<br />
motivating for them to see their work on display in such a setting<br />
after they had baked and packaged it with care the day before.<br />
They were so pleased and it gave them encouragement to try to<br />
live their lives in a different way.<br />
What are your hopes for the future of the project?<br />
I want them to become independent and the first step<br />
happened now that I can simply call and tell them what we need<br />
and they bake it and send it. This is possible since we moved the<br />
project to the Hope Village center in Mukattam, where the girls<br />
live on a permanent basis. There, I am sure to have the same<br />
group every time, so I can put one girl in charge.<br />
What I wanted them to understand is that you cannot get<br />
money without working hard, and that means being really<br />
committed to what you're doing, without finding excuses. Now<br />
they are even looking out for their own market, and taking the<br />
initiative of baking for the Hope Village showroom where also<br />
other products are sold.<br />
Why have you volunteered your time in this way?<br />
I believe that every person has a God-given talent to be<br />
shared with others. As a foreigner who is married here, Egypt<br />
is my second home. I wanted to give back something to the<br />
country. I thought what can I do to make a difference? I love to<br />
bake and I felt in this way I could offer something useful.<br />
How big do you want to grow?<br />
My only concern when it gets too big is that it might fizzle out, or<br />
it can change, you will not be able to do everything yourself as in a<br />
small project. But I must say, I am not overly concerned about finances,<br />
I will do my share and trust that when the time is right, someone will<br />
come along and help. Now already the girls are bringing in money for<br />
themselves, and so are depending less on Hope Village.<br />
What were some obstacles and sources of support?<br />
At first I couldn't get many people to help me. I found that<br />
people are more willing to give their money, but not their time.<br />
Except from the wonderful help I got from the beginning from<br />
Sue Taher and from Abla Shalabeya the social worker, who is<br />
supervising when we are not there. There was also Jennifer<br />
Mina who now left and for the past few months I have had the<br />
wonderful partnership of Caroline Antoine. I would also like<br />
to acknowledge the support of the All-Saints Cathedral that<br />
had faith in our project from the beginning and supported us<br />
regularly with cash donations.<br />
What do you enjoy the most?<br />
We experiment and come up with our very own recipes, like<br />
the lemon cake (a pound cake with lemon peel and icing) or the<br />
fasting cake, with dates and spices. The latter one the shop will<br />
sell permanently because it so popular; and as it is made from<br />
non-animal sources, it is also suitable for fasting and vegans.<br />
There is a saying you're either a great cook or a great baker,<br />
you cannot be both (Rachel Ray). I guess I chose what I enjoy<br />
doing and just did it!<br />
For more information on the project or if you wish to volunteer or<br />
purchase cakes contact Hana Naasana at hjn16@hotmail.com<br />
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What was the total number of medals scored by<br />
the <strong>Culinary</strong> <strong>Ambassadors</strong> of Egypt at the Istanbul<br />
International Gastronomy Festival?<br />
❏ 13<br />
❏ 25<br />
❏ 60<br />
How many silver medals were awarded at the Host<br />
Sharm Salon Culiniare’10?<br />
❏ 2<br />
❏ 6<br />
❏ 10<br />
Bobby Chinn is partly:<br />
❏ <strong>Egyptian</strong> / Chinese<br />
❏ Italian / French<br />
❏ American / British<br />
Which cakes are suitable to serve to vegans as well as<br />
to Christians who are fasting?<br />
❏ Cakes made with ingredients of non-animal sources<br />
❏ Cakes made with butter and no oil<br />
❏ Cakes containing egg white only and no egg yolks<br />
Tex-Mex cuisine originated in:<br />
❏ Mexico<br />
❏ Southwestern states of the US<br />
❏ North America<br />
How many countries are WACS members?<br />
✔ 83<br />
The initiative "<strong>Chefs</strong> without Borders" was launched by<br />
WACS to:<br />
✔ Provide humanitarian aid<br />
Approximately how many chefs are WACS Certified<br />
Master <strong>Chefs</strong>?<br />
✔ 500<br />
Which countries will host the upcoming two WACS<br />
Congresses?<br />
✔ South Korea in 2012 & Norway in 2014<br />
Creole cuisine came to Peru through the:<br />
✔ Spaniards<br />
At which hotel did Chef Osama El Sayed apprentice?<br />
✔ Nile Hilton Hotel<br />
Which ingredient is very popular in Peruvian cuisine?<br />
✔ Potatoes<br />
✁<br />
Here's your chance to win LE 250! All ECA members are eligible to win an ECA voucher<br />
worth LE 250 towards the purchase of any ECA merchandise, and all non-members have<br />
a chance to win a one-year ECA Membership. Simply send in the correct answers to the<br />
questions in the <strong>Culinary</strong> Quiz. Also, with 7 or more correct answers, you gain 5 ECA<br />
Member Mileage Points, your way to a free membership renewal. Fax your answers before<br />
Sunday, 20 June, 2010 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz online<br />
by visiting the ECA website at www.egyptchefs.com<br />
Name:<br />
Company:<br />
Tel/Fax:<br />
Circle the correct answer<br />
Which popular snack is cut into triangular pieces and<br />
deep fried?<br />
❏ Nachos<br />
❏ Tortillas<br />
❏ Quesadillas<br />
Tex-Mex cuisine became popular in the United States<br />
after the following change:<br />
❏ Became less spicy<br />
❏ Meat ingredients were added<br />
❏ Wheat flour was used instead of corn flour<br />
Which dish contains originally skirt steaks?<br />
❏ Fajita<br />
❏ Nachos<br />
❏ Chili<br />
International <strong>Chefs</strong> Day is a special day where chefs<br />
around the world:<br />
❏ Go out for dinner<br />
❏ Have the day off work<br />
❏ Celebrate their profession by various activities and<br />
charity work<br />
What will be the focus of International <strong>Chefs</strong> Day this year?<br />
❏ Nutritious versus delicious foods<br />
❏ Food waste and food safety<br />
❏ Food allergies<br />
The right answers to the Chef’s Corner quiz of issue No. 59 are:<br />
M a y - J u n e 2 0 1 0<br />
Q u i z<br />
How many Michelin stars does Chef Gordon Ramsay<br />
have to his name?<br />
✔ 3<br />
Which food has been a staple food in Egypt from<br />
Pharaonic times up until today?<br />
✔ Bread<br />
Which method did the ancient <strong>Egyptian</strong>s use to preserve<br />
foods?<br />
✔ Salting & curing<br />
Congratulations to the lucky winner of issue 59 quiz:<br />
Adel Mohamed A. Latif<br />
Chef de Partie<br />
Three Corners St. George Sharm El Sheikh<br />
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Appointments and Promotions<br />
Chef member, Hesham Ahmed A. Dayem,<br />
working as Chef de Partie at Movenpick<br />
Resort El Gouna, has recently been nominated<br />
“Employee of Month” of the resort The<br />
ECA wishes to congratulate him on his<br />
accomplishments and keep up the good work!<br />
Chef Atef Ibrahim<br />
Senior chef member, Atef Ibrahim,<br />
working for LSG Sky <strong>Chefs</strong> Catering Egypt has<br />
recently been promoted to Executive Chef<br />
He was promoted due to his good work and<br />
his continuous dedication to education in<br />
professional cooking, ethnic cuisine, HACCP,<br />
food costing, as well as customer relations<br />
among others Chef Atef is also in charge of<br />
training other staff members in hot and cold food<br />
preparations and butchery The ECA congratulates<br />
Chef Atef on his promotion and achievements<br />
Senior chef member, Ashraf Hassan El<br />
Araby, previously working at Concorde El<br />
Salam Hotel Cairo as Sous Chef, has left Egypt<br />
and started working in the same position for<br />
InterContinental Dar El Tawhid Hotel in Mecca<br />
The ECA wishes him all the best with his new<br />
job and settling in Saudi Arabia<br />
Chef member, Essam Rashwan, Chef de<br />
Partie of Holiday Inn Citystars has recently been<br />
promoted to Junior Sous Chef The ECA wishes<br />
to congratulate him on his promotion and keep<br />
up the good work!<br />
Chef member, Hany Gaber Abdel Kader,<br />
previous working as Demi Chef de Partie at<br />
M-Foods Catering, has started working at Fairmont<br />
Heliopolis Cairo as 1st Commis The ECA<br />
wishes him all the best with the change of work<br />
environment from catering company to hotel<br />
M a y - J u n e 2 0 1 0<br />
N e w s<br />
Chef member, Mohamed Hussein Zankour,<br />
working at Binlahaj International for Restaurants<br />
(El Chico), has recently been promoted to<br />
supervisor The ECA wishes to congratulate him<br />
on his achievements<br />
Chef member, Abdel Rahman Ali Ali<br />
Mohamed, previously working at the Suez<br />
Company for Oil as Chef de Partie, has taken<br />
a new position as Executive Chef at the Suez<br />
Company for Petroleum Industries The ECA<br />
congratulates him on his promotion and wishes<br />
him all the best in his new job<br />
Chef member, Awad Abdo Abdel Hamid,<br />
previously Senior Chef de Partie of Al Masah<br />
Hotel, started working at Etag for Investment &<br />
Floating Boats as Sous Chef The ECA wishes<br />
to congratulate him on his promotion and<br />
achievements<br />
Chef member, Mosaad Said Abdouh, 1st<br />
Commis Pastry at Gianola Restaurant in Port<br />
Said, has been promoted to Demi Chef de Partie<br />
Congratulations and keep up the good work!<br />
Chef member of the ECA, Panee Khangrang,<br />
previously working as Thai Chef at the Thai<br />
Elephant, has left Cairo and moved to Port<br />
Said where he started working at the Gianola<br />
Restaurant The ECA will miss his delicious Thai<br />
food preparation in town and wishes him all the<br />
best in his new work location<br />
Chef member, Mustafa Mahmoud Beshir,<br />
previously working as Demi Chef de Partie<br />
Pastry at the Baron Palms Resort in Sharm El<br />
Sheikh, has moved to Hurghada where he<br />
started working in the same position for the<br />
Marriott Beach Resort The ECA wishes him all<br />
the best with his new job<br />
Chef Member, Adel Mohamed Agamy,<br />
working as Chef de Partie at the Fairmont<br />
Heliopolis Hotel, has recently been promoted to<br />
Junior Sous Chef The ECA congratulates him on<br />
his promotion and keep up the good work!<br />
Chef member, Adel Abdel Gelil Hassan,<br />
Junior Sous Chef at the JW Marriott Mirage<br />
City, has recently been promoted to Sous Chef<br />
The ECA wishes to congratulate him on his<br />
promotion and achievements<br />
Senior chef member, Yasser Gomaa Youssef,<br />
previously working as Executive Sous Chef<br />
at the Tropicana Sea Beach Resort in Sharm<br />
El Sheikh, has started working in the same<br />
position at the Premier Le Rève Sahl Hasheesh<br />
in Hurghada The ECA wishes him all the best in<br />
his new work location<br />
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Chef member, Moussa Afify Moussa,<br />
has started working as Demi Chef de Partie<br />
Pastry at Le Gourmet Pastry The ECA wishes<br />
to congratulate him on his appointment and<br />
wishes him all the best of luck in his work<br />
Chef member, Sayed Saad Fahmy Youssef,<br />
previously working as Assistant Executive Chef<br />
at Balcona Restaurant, has started working as<br />
Executive Sous Chef at ETAG Company for the<br />
Nile Lily Boat The ECA congratulates him on his<br />
appointment and wishes him happy cruising!<br />
Chef member, Mahmoud Abul Enein<br />
Ahmed, previously working as Senior Chef<br />
de Partie at Calimera Royal Diamond Beach<br />
Resort started working as Sous Chef at Solymar<br />
Dolphin House in Marsa Alam The ECA wishes<br />
to congratulate him on his promotion and<br />
wishes him all the best in his new job<br />
Chef member, Wael Farag A. Fattah,<br />
previously working as Demi Chef de Partie at<br />
Sol Sharm Hotel, started working as Chef de<br />
Partie at the Sonesta Taba The ECA congratulates<br />
him on his promotion and wishes him all the<br />
best in his new work location<br />
Chef member, Mohamed Alawdan,<br />
previously working as Quality Assurance<br />
Manager at TGI Fridays in Jeddah, left Saudi<br />
Arabia and started working in Kuwait as<br />
Catering Supervisor at Wataniya Airways The<br />
ECA wishes him all the best in his new job<br />
Chef Hassanein<br />
ECA Senior Chef Member, Hassanein Hussein<br />
Essa working as Senior Sous Chef at Semiramis<br />
InterContinental, has earned the doctoral degree in<br />
Re-engineering Beef from Washington International<br />
University He is the first who got such a degree in<br />
Egypt & Middle East as the university reported The<br />
ECA wishes to congratulate Chef Hassanein on his<br />
great achievement<br />
M a y - J u n e 2 0 1 0<br />
N e w s<br />
A Farewell and Welcome at Semiramis<br />
InterContinental<br />
A cocktail reception dubbed "-196˚C" was held<br />
in March, featuring live cooking demonstrations<br />
of liquid nitrogen cooking at The Grill Restaurant<br />
& Lounge at the Semiramis InterContinental A<br />
selective crowd from various industries within<br />
the Cairo society was present to bid farewell to<br />
General Manager Jürgen Baumhoff after a two<br />
year period and welcome Michael Koth as the<br />
new General Manager of the hotel<br />
The Grill Restaurant & Lounge, a<br />
contemporary French cuisine restaurant, was<br />
completely transformed into an "ice"-inspired<br />
venue featuring an igloo, a laser show and fog<br />
vapor "-196˚C" is the official temperature where<br />
liquid nitrogen freezes a food item A team of<br />
talented chefs led by Chef Eric Heurtel and Chef<br />
Karim Mahbouli were eager to demonstrate<br />
their skills in the liquid nitrogen cooking, which<br />
is a molecular gastronomy cooking technique<br />
New Director of Operations Joins Ramses<br />
Hilton<br />
Ramses Hilton has announced the<br />
appointment of Michel Lansen to the position<br />
of Director of Operations Originally from the<br />
Netherlands, Lansen joins Ramses Hilton with 12<br />
years of international experience, of which eight<br />
were with Hilton Worldwide He has held several<br />
key management positions in the U S A, Belgium<br />
and Kenya prior to joining Ramses Hilton<br />
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New Chef at The Lounge at InterContinental<br />
Citystars<br />
Chef Ryan Poon has recently joined<br />
the team of The Lounge at InterContinental<br />
Citystars Chef Ryan comes from Malaysia and<br />
prior to that he was working in Dubai at the<br />
prestigious Jumeirah Beach He brings with him<br />
tantalizing new menus to entice the guests with<br />
his fabulous creations<br />
<strong>Chefs</strong> at Ritz<br />
Appointments at Ritz Carlton Sharm El Sheikh<br />
Abdel Hamid Ahmed has been promoted<br />
to Director of Operations of The Ritz Carlton<br />
Sharm El Sheikh by the hotel’s General Manager<br />
Carsten Fritz Hamid has been in the hospitality<br />
industry since 1994 and worked in several<br />
Ritz Carlton hotels in the region With a strong<br />
background in the hotel industry, his new<br />
assignment involves directing the property’s<br />
activities while maximizing the hotel’s resource<br />
efficiency, performance and profitability<br />
Executive Chef Jarrett J. Beaulieu of the Ritz<br />
Carlton Sharm El Sheikh appointed Italian chef<br />
Roman Mendoza as the new chef of the hotel’s<br />
Italian restaurant, La Luna Roman Mendoza’s<br />
new menu features dishes such as seared tuna<br />
with citrus glaze and orange, pan-seared sea<br />
scallops with vanilla emulsion and red pepper<br />
oil, braised shin of lamb with kalamata olive<br />
polenta and asparagus, and olive oil poached<br />
black cod with smoked lentils and aubergine<br />
purée, among many other highlights<br />
General News<br />
M a y - J u n e 2 0 1 0<br />
N e w s<br />
World Pastry Champion 2001 at InterContinetal<br />
Citystars<br />
The pastry chefs at InterContinental Cairo<br />
Citystars were shown some new techniques<br />
by Michel Willaume, visiting World Pastry<br />
Champion 2001 Michel is a French Master<br />
Pastry Chef with over 25 years experience and<br />
hailed as one of the industry’s best Nowadays<br />
he runs his own consultancy business in<br />
Barcelona after a successful career working in<br />
some of the world’s top hotels as well as owning<br />
a successful pastry shop in New York The event<br />
was organized by Egypt Bakery Stores and<br />
Valrhona Chocolate<br />
Commis Competition at Iberotel Aswan<br />
Under the professional leadership of<br />
Executive Chef Mahmoud Nabil, the Iberotel<br />
Aswan Jaz Hotels, Resorts and Cruises organized<br />
an internal chefs competition for 2nd and 3rd<br />
commis as part of the hotel’s staff training and<br />
motivation schemes<br />
Golden Medal for Chocolate to Movenpick<br />
Media City<br />
With their chocolate ornamentation of<br />
dresses, chocolate cakes and showpieces,<br />
the Movenpick Hotel Cairo Media City won<br />
the golden medal at the recently held Salon<br />
de Chocolat The show and competition<br />
was organized by Media Advertising &<br />
Broadcasting Agency The winning pieces were<br />
made by Chef Mohamed Abdel Nabi and Chef<br />
Shaaban Attia under the supervision of their<br />
French Executive Chef Alain Raymond The<br />
ECA wishes to congratulate the chefs on their<br />
achievements<br />
Family News<br />
The ECA wishes to congratulate chef<br />
member, Adel Mohamed Agamy, Junior Sous<br />
Chef at Fairmont Heliopolis Hotel for the birth<br />
of his baby boy Mohamed<br />
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M a y - J u n e 2 0 1 0<br />
E C A N e w M e m b e r s<br />
Welcome<br />
on board to all our new<br />
members<br />
ددلجا انئاضعأب ًابحرم<br />
Adel Boushra Garas<br />
Executive Chef<br />
Kimo Restaurant for Fast Food - El Menia<br />
2335<br />
Ali Amin Abdel Latif<br />
Executive Chef<br />
Balcona Restaurant<br />
S e n i o r C h e f M e m b e r s<br />
تافيشلا ىمادق نم ءاضعأ<br />
سرج ىرشب لداع<br />
ىذيفنت فيش<br />
اينملا ةعيرسلا تلاوكأملل وميك معطم<br />
فيطللا دبع نيمأ ىلع<br />
ىذيفنت فيش<br />
هنوكلاب معطم<br />
Asmaa Abdel Halim Moussa Ibrahim<br />
Teacher<br />
Ägyptisch-Deutsche Hotelfachschule El Gouna<br />
ميهاربإ ىسوم ميلحلا دبع ءامسأ<br />
ةسردم<br />
هنوجلا ةيقدنفلا ةينامللأا ةيرصملا ةسردملا<br />
El Hussieny Ahmed Fathy<br />
Operation Manager<br />
Sano Restaurants & Food Catering Co<br />
ىحتف دمحأ ىنيسحلا<br />
.ليغشت ريدم<br />
ةيئاذغلا تادادملإل وناص ةكرش و معاطم<br />
Hesham Mohamed Ibrahim<br />
Head Chef<br />
Abercrombie & Kent Company Luxor<br />
ميهاربإ دمحم ماشه<br />
ىمومع فيش<br />
رصقلأا تنك دنا ىبمورك ربأ ةكرش<br />
Adel Ismail Ahmed Ali<br />
Pastry Chef<br />
Cairo Zamalek Hotel (Ex Safir El Zamalek)<br />
Araby Fathy Erfan A.Maksoud<br />
Sous Chef<br />
Delta Sharm Resort<br />
ىلع دمحأ ليعامسإ لداع<br />
ىناولح فيش<br />
)اقباس كلامزلا ريفس( كلامز ورياك قدنف<br />
Ayman Mohamed Abdel Razek<br />
Executive Chef<br />
Grand Pyramids Resort<br />
دوصقملا دبع نافرع ىحتف ىبرع<br />
فيش وس<br />
مرش اتلد عجتنم<br />
Fathy Hassan Abdel Lahy<br />
Senior Head Chef<br />
Abercrombie & Kent Company Luxor<br />
Mahmoud Nabil Rasheed<br />
Executive Chef<br />
Iberotel Aswan<br />
قزارلا دبع دمحم نميأ<br />
ىذيفنت فيش<br />
زديماريب دنارج عجتنم<br />
ىهلالا دبع نسح ىحتف<br />
ىمومع فيش روينس<br />
رصقلأا تنك دنا ىبمورك ربأ ةكرش<br />
دشار ليبن دمحم<br />
ىذيفنت فيش<br />
ناوسأ لتوربا<br />
27<br />
C h e f ' s C o r n e r
Mohamed Abdel Wahab Hamed<br />
Sous Chef<br />
Mohamed Mahmoud El Banna<br />
Sous Chef<br />
Buddha Bar (Sofitel Hotel)<br />
Nagy William Yaakoub<br />
Sous Chef<br />
Wadi Degla Club<br />
Abdallah Kamel Mohamed<br />
Junior Sous Chef Pastry<br />
InterContinental CityStars Cairo<br />
Ahmed Mohamed Abdel Rehim<br />
Chef<br />
Pyramid Navigation Company<br />
دماح باهولا دبع دمحم<br />
فيش وس<br />
انبلا دومحم دمحم<br />
فيش وس<br />
)لتيفوس قدنف( راب ادوب<br />
بوقعي مايليو ىجان<br />
فيش وس<br />
ةلجد ىداو ىدان<br />
C h e f M e m b e r s<br />
تافيشلا نم ءاضعأ<br />
دمحم لماك هللا دبع<br />
ىناولح فيش وس روينوج<br />
ةرهاقلا زراتس ىتيس لاتننيتنوكرتنا<br />
ميحرلا دبع دمحم دمحأ<br />
فيش<br />
ةحلاملل ديماريب ةكرش<br />
Hamada Eid Gad Ahmed<br />
Demi Chef de Partie Hot Kitchen<br />
Maritim Jolie Ville Golf & Resort Sharm El Sheikh<br />
دمحأ داج ديع ةدامح<br />
نخاس خبطم ىتراب ىد فيش ىميد<br />
خيشلا مرش ليف ىلوج ميتيرام فلوجو عجتنم<br />
Ibrahim Abul Eyoun Abdel Fattah<br />
Demi Chef de Partie<br />
<strong>Egyptian</strong> Austrian Catering Co<br />
حاتفلا دبع نويعلا وبأ ميهاربإ<br />
ىتراب ىد فيش ىميد<br />
ةيئاذغلا تادادملإل ةيواسمنلا ةيرصملا ةكرشلا<br />
M a y - J u n e 2 0 1 0<br />
E C A N e w M e m b e r s<br />
Mohamed Atef Ahmed<br />
Executive Chef<br />
T-Continental Resort Sharm El Sheikh<br />
Mustafa Mahmoud El Refaey<br />
Executive Chef<br />
Alligrea Golf Club<br />
دمحأ فطاع دمحم<br />
ىذيفنت فيش<br />
خيشلا مرش لاتننيتنوك ىت عجتنم<br />
Tarek Mouriess Helmy<br />
Executive Chef<br />
Fujairah Rotana Resort & Spa U A E<br />
ىعافرلا دومحم ىفطصم<br />
ىذيفنت فيش<br />
بولك فلوج ايرجيلأ<br />
ىملح سيروم قراط<br />
ىذيفنت فيش<br />
تاراملإا اناتور ةريجفلا ابسو عجتنم<br />
Ahmed Ashraf Ramadan<br />
Demi Chef de Partie<br />
Aroma Lounge Restaurant CityStars<br />
ناضمر فرشأ دمحأ<br />
ىتراب ىد فيش ىميد<br />
زراتس ىتيس جنول امورأ معطم<br />
Emad Mohamed Abdel Gawad<br />
Junior Sous Chef<br />
Le Meridien Makkah Hotel Saudi Arabia<br />
داوجلا دبع دمحم دامع<br />
فيش وس روينوج<br />
ةيدوعسلا ةيبرعلا ةكلمملا ةكم نايدريمول قدنف<br />
Hesham Ahmed Abdel Dayem<br />
Chef de Partie<br />
Movenpick El Gouna<br />
Mahmoud Mounir Abdel Aziz<br />
Sous Chef<br />
Garden City Club<br />
ميادلا دبع دمحأ ماشه<br />
ىتراب ىد فيش<br />
هنوجلا كيبنفوم<br />
زيزعلا دبع رينم دومحم<br />
فيش وس<br />
بولك ىتيس ندراج<br />
28<br />
C h e f ' s C o r n e r
Mohamed Abdel Hady Ahmed<br />
Sous Chef<br />
Swiss Inn Dream Resort Taba<br />
دمحأ ىداهلا دبع دمحم<br />
فيش وس<br />
اباط ميرد نإ سيوس عجتنم<br />
Mohamed Hossam El Din Mahmoud<br />
Head Chef & Owner<br />
Osool of Nutrition Services Co<br />
Mustafa Salah Hussein El Sayed<br />
Chef de Partie<br />
HMS Host Egypt Company<br />
دومحم نيدلا ماسح دمحم<br />
ىمومع فيشو كلام<br />
ةشاعلإاو ةيذغتلا لوصأ ةكرش<br />
ديسلا نيسح حلاص ىفطصم<br />
.ىتراب ىد فيش<br />
رصم تسوه سإ مإ شتإ ةكرش<br />
Reda Helmy Mohamed Soliman<br />
Chef de Partie Pastry & Bakery<br />
Richoux Restaurant & Café & Tea Room CityStars<br />
ناميلس دمحم ىملح اضر<br />
زابخو ىناولح ىتراب ىد فيش<br />
زراتس ىتيس هوشير هيفاكو معطم<br />
Sayed Sami Mustafa Sayed<br />
Demi Chef de Partie<br />
Qatar Petroleum Company El Doha<br />
Walid Mohamed Roushdy<br />
Demi Chef de Partie<br />
InterContinental CityStars Cairo<br />
ديس ىفطصم ىماس ديس<br />
ىتراب ىد فيش ىميد<br />
هحودلا لورتبلل رطق ةكرش<br />
ىدشر دمحم ديلو<br />
ىتراب ىد فيش ىميد<br />
ةرهاقلا زراتس ىتيس لاتننيتنوكرتنا<br />
J u n i o r C h e f M e m b e r s<br />
تافيشلا بابش نم ءاضعأ<br />
Abdel Moneim Mohamed Abdel Moneim<br />
Commis Hot Kitchen<br />
El Salamlek San Giovanni Hotel Alexandria<br />
معنملا دبع دمحم معنملا دبع<br />
نخاس خبطم خابط<br />
ةيردنكسلإا ىنافويج ناس كلملاسلا قدنف<br />
M a y - J u n e 2 0 1 0<br />
E C A N e w M e m b e r s<br />
Mohamed Gomaa Ali Morsy<br />
Junior Sous Chef<br />
Hilton Sharm Waterfalls Resort<br />
ىسرم ىلع ةعمج دمحم<br />
فيش وس روينوج<br />
خيشلا مرش تلالاشلا نوتليه عجتنم<br />
Mosaad Abdel Hakim Abdel Hamid<br />
Sous Chef Pastry<br />
Maritim Jolie Ville Golf & Resort Sharm El Sheikh<br />
ديمحلا دبع ميكحلا دبع دعسم<br />
ىناولح فيش وس<br />
خيشلا مرش ليف ىلوج ميتيرام فلوجو عجتنم<br />
Ramadan Abdel Rahman Gharib<br />
Chef de Partie<br />
Hilton Sharm Waterfalls Resort<br />
Sayed Saad Fahmy Youssef<br />
Executive Sous Chef<br />
ETAG Company – Nile Lily Boat<br />
بيرغ نمحرلا دبع ناضمر<br />
ىتراب ىد فيش<br />
خيشلا مرش تلالاشلا نوتليه عجتنم<br />
فسوي ىمهف دعس ديس<br />
ىذيفنت فيش وس<br />
يليل ليان بكرم – جاتيإ ةكرش<br />
Walid Hassan Abbas<br />
Chef de Partie Pastry<br />
Sun Rise Royal Makadi Resort Hurghada<br />
Yasser Fathy Hassan Mohamed<br />
Chef<br />
Pyramid Navigation Company<br />
سابع نسح ديلو<br />
ىناولح ىتراب ىد فيش<br />
ةقدرغلا ىداكم لايور زيار نص عجتنم<br />
دمحم نسح ىحتف رساي<br />
فيش<br />
ةحلاملل ديماريب ةكرش<br />
Ahmed Mohamed Abdel Fattah<br />
Student<br />
High Institute of Tourism, Hotel Management &<br />
Restoration Alexandria<br />
حاتفلا دبع دمحم دمحأ<br />
بلاط<br />
ةيردنكسلإا راثلاا ميمرتو قدانفلاو ةحايسلل ىلاعلا دهعملا<br />
29<br />
C h e f ' s C o r n e r
Ashraf El Sayed Soliman Gabr<br />
Baker Chef<br />
Gianola Restaurant Port Said<br />
Emad Mohamed Fahmy<br />
Chef<br />
Grand Café Cairo<br />
ربج ناميلس ديسلا فرشأ<br />
زابخ فيش<br />
ديعسروب لاونايج معطم<br />
ىمهف دمحم دامع<br />
خابط<br />
ةرهاقلا هيفاك دنارج<br />
Mosaad Abdel Moneim Hamed<br />
Student<br />
High Institute of Tourism, Hotel Management &<br />
Restoration Alexandria<br />
دماح معنملا دبع دعسم<br />
بلاط<br />
ةيردنكسلإا راثلاا ميمرتو قدانفلاو ةحايسلل ىلاعلا دهعملا<br />
Sherif Samy Mokhtar Akeila<br />
Student<br />
High Institute for Tourism, Hotels & Computer<br />
(Seyouf)<br />
ةليقع راتخم ىماس فيرش<br />
بلاط<br />
)فويس( رتويبمكلاو قدانفلاو ةحايسلل ىلاعلا دهعملا<br />
Abdel Hakim Amer Hussein<br />
Purchasing Manager<br />
Abercrombie & Kent Company Luxor<br />
A s s o c i a t e d M e m b e r s<br />
نيمهاسم ءاضعأ<br />
نيسح رماع ميكحلا دبع<br />
تايرتشم ريدم<br />
رصقلأا تنك دنا ىبمورك ربأ ةكرش<br />
M a y - J u n e 2 0 1 0<br />
E C A N e w M e m b e r s<br />
Bassam Ramadan El Hag-Ostaz<br />
1st Commis Pastry<br />
T-Continental Resort Sharm El Sheikh<br />
ذاتسأ - جاحلا ناضمر ماسب<br />
ىناولح لوأ خابط<br />
خيشلا مرش لاتننيتنوك ىت عجتنم<br />
Mahamed Imbarek Ali<br />
Teacher<br />
Ägyptisch-Deutsche Hotelfachschule El Gouna<br />
Mustafa Mohamed Negm<br />
Ali Abu Bakr Abdel Karim<br />
Essmat Mohamed Adel Abbas Ingy Mohamed Bahgat<br />
سابع لداع دمحم تمسق<br />
ىلع كرابمإ دمحم<br />
سردم<br />
هنوجلا ةيقدنفلا ةينامللأا ةيرصملا ةسردملا<br />
Laila Sedky Martin Hoellrigl<br />
Food & Beverage Manager<br />
Hilton Sharm Waterfalls Resort<br />
ىقدص ىليل<br />
مجن دمحم ىفطصم<br />
ميركلا دبع ركب ويأ ىلع<br />
تجهب دمحم ىجنإ<br />
لجرلوه نترام<br />
تابورشمو ةيذغأ ريدم<br />
خيشلا مرش تلالاشلا نوتليه عجتنم<br />
30<br />
C h e f ' s C o r n e r
W o r k s h o p s<br />
Certified Participants of «HACCP Food Safety» Training held from 1 till 3 March, conducted<br />
by United Registrar Systems (URS), kindly hosted by Cairo Zamalek Residence and<br />
sponsored by Juhayna. Congratulations!<br />
Abdel Hamid Mahmoud El Mewafy Chef Pyramid Navigation Company<br />
Abdel Salam Ahmed 1st Commis Cairo Zamalek Residence<br />
Adel Boushra Garas Sorial Executive Chef Kimo Restaurant for Fast Food<br />
Ahmed Mahmoud Abou Bakr Ahmed Chef Pyramid Navigation Company<br />
Amir Mahmoud Embaby Executive Sous Chef Swiss Inn Resort Taba<br />
Hedaya Zaky Askar Chef Pyramid Navigation Company<br />
Khaled Mustafa Hamam Senior Chef de Partie Semiramis InterContinental<br />
Moataz Mohamed Ibrahim Chef Pyramid Navigation Company<br />
Mohamed Mohamed A. Aziz Lashin Chef Pyramid Navigation Company<br />
Nabil Naeim Junior Sous Chef Semiramis InterContinental<br />
Ragab Said Mohamed Chef de Partie Cairo Zamalek Residence<br />
Ramadan Abdel Latif Chef de Partie Ramses Hilton<br />
Samir Farag Sous Chef Semiramis InterContinental<br />
Samuel Naguib Junior Sous Chef Ramses Hilton<br />
Tamer Ahmed El Said Chef PMS Petroleum Marine Service<br />
Walid Abdel Ghaffar Abdel Hay Chef Pyramid Navigation Company<br />
Yehia Khamis Abou Zeid Chef Pyramid Navigation Company<br />
Youssef Mohamed El Rashidy Chef Pyramid Navigation Company<br />
Certified Participants of «Handling & Cooking Vegetables» Training Workshop held from 22<br />
till 24 March, kindly sponsored by Juhayna. Congratulations!<br />
Abdel Aziz Abdel Samei Abdel Aziz Chef de Partie Hilton Sharm Waterfalls Resort<br />
Adel Boushra Garas Sorial Executive Chef Kimo Restaurant for Fast Food<br />
Adel Mustafa Abdel Aziz 2nd Commis JW Marriott Hotel Cairo<br />
Ahmed Ibrahim Ahmed 3rd Commis Semiramis InterContinental<br />
Ahmed Mohamed Ahmed El Madboly 2nd Commis Hilton Sharm Waterfalls Resort<br />
Badr Sedky Masaud Head Chef Beit El Salam<br />
Hani Ali Mohamed Bayoumi 2nd Commis Semiramis InterContinental<br />
Omar Hussein Saber Demi Chef de Partie JW Marriott Hotel Cairo<br />
Wael Hussein Ahmed Mustafa 2nd Commis Platinum Service<br />
Wagih Nozhy Hakim Head Chef Beit El Salam<br />
M a y - J u n e 2 0 1 0<br />
31<br />
C h e f ' s C o r n e r
W o r k s h o p s<br />
Certified Participants of «Essentials of Food Costing» Training Workshop held from 12<br />
till 13 April, kindly hosted by Semiramis InterContinental and sponsored by Juhayna.<br />
Congratulations!<br />
Abdel Aziz Mohamed Abdel Aziz Cost Control Manager Mediterranean for Tourism Projects - Café Ole Español<br />
Abdel Halim Mahmoud Mohamed Receiving Clerk Stay Bridge CityStars Cairo<br />
Adel Boushra Garas Sorial Executive Chef Kimo Restaurant for Fast Food<br />
Ahmed El Etreby Executive Chef THM Group Company<br />
Ahmed Farag Serour Sous Chef Ramses Hilton<br />
Ahmed Fouad Mohamed Assistant Pastry Chef Semiramis InterContinental<br />
Ahmed Kamal Marzouk Sous Chef Semiramis InterContinental<br />
Ali Abu Bakr Abd El Karim<br />
Antwan Sleem Mourice Inventory Clerk Holiday Inn CityStars Cairo<br />
Ashraf Ahmed Othman Sous Chef Semiramis InterContinental<br />
Ayman Abdallah Cost Control Clerk Safir Cairo Hotel<br />
Ayman Samir Head Chef Mediterranean for Tourism Projects - Café Ole Español<br />
Hany Afify Sayed Sous Chef Ramses Hilton<br />
Hany Fayez Mohamed Finance (Cost Control) Semiramis InterContinental<br />
Hany Hamed Bader Hamed Sous Chef Holiday Inn CityStars Cairo<br />
Hatem Nabil Ramadan Assistant Cost Controller Holiday Inn CityStars Cairo<br />
Haytham Shaaban Abd El Aty Cost Accountant InterContinental CityStars Cairo<br />
Ibrahim Youssef Sales Manager El Nour Vegetables & Fruits Supplies & Export<br />
Ingy Mohamed Bahgat<br />
Joseph Yousry Yaacoub Head Chef SEAVIN PSS Egypt<br />
Khaled Fouad General Manager Hana Food Company<br />
Mahmoud Mohamed Mahmoud Demi Chef de Partie Teatro Restaurant<br />
Malak Attallah Youkeim Cost Control Supervisor Akassia Swiss Resort<br />
Mohamed Hassab El Sayed Gouda Junior Sous Chef Holiday Inn CityStars Cairo<br />
Mohamed Mahmoud El Saadawy Chef de Partie Semiramis InterContinental<br />
Mohamed Mahmoud Hashem Pastry Chef Holiday Inn CityStars Cairo<br />
Montasser Mohamed Masaud Executive Chef InterContinental Dar El Tawhid Mekkah Hotel<br />
Mustafa Abdel Maaboud Executive Sous Chef Radisson Blu Taba Resort<br />
Rami Ibrahim Kamal Hassan Senior Cost Accountant InterContinental CityStars Cairo<br />
Dr. Sherif Abbas Hana Food Company<br />
Wael Mohamed Ramadan Hamouda Executive Sous Chef Dorra Beach Resort Jeddah<br />
Wessam Mohamed El Hadidy Owner Quick Sandwich & Fido Food<br />
M a y - J u n e 2 0 1 0<br />
32<br />
C h e f ' s C o r n e r
W o r k s h o p s<br />
Certified Participants of «Hors d' Oeuvres & Canapés» Training Workshop held from<br />
27 till 29 April, kindly hosted by Cairo Zamalek Residence and sponsored by Milkana.<br />
Congratulations!<br />
Abdel Rahman Gomaa Chef de Partie Hilton Sharm Waterfalls Resort<br />
Ahmed Mahmoud Abdel Moneim 1st Commis<br />
Ahmed Mosaad Ahmed El Etreby Executive Chef THM Group Co.<br />
Cherine Azzam Catering Department Manager Milkana Company<br />
Dina Ghoneim<br />
Ehab Mahmoud Nassar Chef de Partie Hilton Sharm Waterfalls Resort<br />
Hussein Mohamed Gomaa Head Chef Jasper's Pastry Factory<br />
Islam Hassan Youssef 1st Commis Arabic Academy for Technology & Science<br />
Kum How Owner Kum's Cake<br />
Lamyaa Nabil Ewiss<br />
Mahmoud Rabei Mohamedy Chef IKEA Office Cairo<br />
Mohamed Essam Owner Kamel Bakery for Food Products Ravioli (Cookie Man)<br />
Mohamed Kamal Abdel Kader Demi Chef de Partie Arabic Academy for Technology & Science<br />
Mohamed Sayed Yaakoub Chef de Partie Cairo Zamalek Residence<br />
Saly Ahmed El Guindy<br />
Samir Ibrahim Yassin Baker & Pastry Chef / Owner La Petit Bakery & Pastry Shop<br />
Sayed Hussein Abdel Hady Chef de Partie Safir Cairo Hotel<br />
Sherif Hosny Youssef Executive Chef Global Napi Pharmaceuticals Co.<br />
Sherif Kamel Baker Chef Monginis Foods Ltd<br />
Yamany Farouk Chef de Partie Monginis Foods Ltd<br />
M a y - J u n e 2 0 1 0<br />
33<br />
C h e f ' s C o r n e r
Mark Your<br />
Calendar<br />
June’10<br />
The 13th National Salon Culinaire, organized by the <strong>Egyptian</strong><br />
<strong>Chefs</strong> <strong>Association</strong> (ECA), is scheduled to take place on 29 June<br />
at the InterContinental CityStars. More than one hundred <strong>Chefs</strong><br />
representing catering and hospitality establishments throughout<br />
Egypt will compete in 14 different culinary categories for the<br />
honor of bronze, silver and gold medals. Various teams of<br />
different hotels will compete for the ECA <strong>Culinary</strong> Trophy 2010.<br />
Further special awards will be given to the highest individual<br />
scores as well as chefs under the age of 25 with the highest score.<br />
For more information on competition categories and rules visit<br />
www.egyptchefs.com<br />
September'10<br />
InterMopro/Cool/Meat will take place from 12 to 15<br />
September 2010 in Dusseldorf, Germany. The three international<br />
trade exhibitions InterMopro (dairy produce), InterCool (frozen<br />
products, ice cream, technology) and InterMeat (meat and<br />
sausages) will be held under the slogan "Tomorrow's Fresh<br />
World!" The common motto of this trio of freshness in 2010<br />
will be Sustainability and Corporate Social Responsibility (CSR),<br />
explains Wilhelm Niedergoker, Managing Director of Messe<br />
Dusseldorf. "As consumer awareness of the social and ecological<br />
consequences of economic actions grows, so will the need for<br />
providers to develop and communicate serious interest in the<br />
well-being of employees, customers, suppliers as well as of the<br />
environment as a whole"; adds Niedergoker. All in all, over 950<br />
exhibitors from 30 countries are expected. For more information<br />
visit www.intermopro.de ; www.intercool.de and<br />
www.intermeat.de<br />
October’10<br />
HACE'10, the 30th International Hotel Supplies & Catering<br />
Equipment exhibition, will take place from 24 to 27 October<br />
at the Cairo International Convention Center. In addition to the<br />
annual live cooking competitions such as fruit and vegetable<br />
carving, Asian cuisine, pasta dishes and mystery baskets contests<br />
the <strong>Egyptian</strong> <strong>Chefs</strong> <strong>Association</strong> will once again organize a Female<br />
Chef of the Year contest. The <strong>Culinary</strong> <strong>Ambassadors</strong> of Egypt will<br />
also show their talents, just before their departure scheduled<br />
the following month to compete at the <strong>Culinary</strong> World Cup in<br />
Luxembourg. For more information on the exhibition, contact<br />
the <strong>Egyptian</strong> Group for Marketing (EGM) on 0020 2 2635215 /<br />
M a y - J u n e 2 0 1 0<br />
C a l e n d a r<br />
2619160 or email info@hace.com.eg For more information on<br />
the culinary shows and competitions contact the ECA on<br />
0020 2 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com<br />
The 10th IHF, International Hospitality Forum, the annual<br />
trade show for the hospitality and foodservice sector of Jordan<br />
and the region will be held from 25 till 27 October at Amman<br />
Exhibition Park, Jordan. It promises to be an excellent event that<br />
offers great business opportunities in a country where tourism<br />
and hospitality services contribute to over 13% of GDP. Last year<br />
more than 60 exhibitors received around 30,000 trade visitors<br />
from a number of countries including Lebanon, Syria, Jordan,<br />
Egypt, Iraq, Kuwait and the United Arab Emirates. For more<br />
information contact the organizers Events Unlimited on mobile<br />
00962 795742492 or fax 00962 65656550 or email<br />
samar@eventsunlimited.com.jo or visit<br />
www.eventsunlimited.com.jo<br />
To download an updated post show review, kindly log on<br />
to http://ihfjordan.com/reviews/IHF.pdf for pictures you can<br />
visit http://picasaweb.google.com/hospitalityserviceslebanon/<br />
InternationalHospitalityForum2009<br />
November'10<br />
Expogast 2010, the <strong>Culinary</strong> World Cup, "Salon de la<br />
Gastronomie, de l'Art Culinaire et de la Pâtisserie", organized<br />
by the Vatel-Club Luxembourg, will take place from 20 to 24<br />
November in Luxembourg. The <strong>Culinary</strong> World Cup for chefs<br />
is, after the IKA <strong>Culinary</strong> Olympics, one of the largest and most<br />
prestigious international competitions. Many youth, military<br />
and national teams will compete for medals and the prestigious<br />
World Cup title in Luxembourg. Egypt plans to participate with a<br />
National Team and individual competitors. For more information<br />
visit www.vatel-club.lu<br />
January’11<br />
SIGEP, the 32nd International Exhibition of Artisan Ice-<br />
Cream, Pastry, Confectionery and Bakery Production, will take<br />
place from 22 to 26 January in Italy. Several competitions such<br />
as The Gelato Served, Delicious & Famous and SIGEP Bread Cup<br />
will be held in conjunction with the trade fair. Special event<br />
at this year's show will be the "Sicily Days", which will feature<br />
Master Confectioner Luciano Pennati presenting the legendary<br />
taste of Sicily's confectionery. For more information contact the<br />
organizers Rimini Fiera on 0039 0541744 262 / 479 or fax<br />
0039 0541744 772 or email Roberta Masini at<br />
r.masini@riminifiera.it or visit www.riminifiera.it<br />
34<br />
C h e f ' s C o r n e r
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