English - Egyptian Chefs Association

I n t e r v i e wWhat made you become a TV chef?It was by chance! I was a member of the American CulinaryFederation and, as such, I needed to get credit points on socialactivity. I thought that doing a media appearance either via TVor radio would be a good way of going about that subject, so Istarted my first TV cooking show back in 1991. My home kitchenbecame my first show stage and the Arabic-speaking populationof the United States my first TV audience!What is your background prior to your rise to TV stardom?I started my long journey in Cairo where I first graduatedfrom the Hotel Technical Institute and then apprenticed withthe prestigious Nile Hilton hotel. Later I augmented my culinaryknowledge at the renowned Cornell University’s School of HotelAdministration and at "L’Academie de Cuisine" in Bethesda,Maryland. While I was living in the United States, I held variousjobs, first at the famed Serbian Crown restaurant and later onat Braun’s Fine Caterers in Lanham, Maryland, where I serveddignitaries in the political and diplomatic communities as well asnumerous members of the foreign community.Do you execute all the work yourself or do you have anassistant hidden behind the stage helping you with yourplentiful tasks?I do have an assistant. After all, there is only so muchpreparatory work one can do alone during an hour show!How do you decide which recipe to chose and follow?I have a team working with me, suggesting ideas inaccordance with the public’s wishes. We do receive a largeamount of requests via emails and we try to comply with ouraudience’s topics of interest. Often the show is also dictated bythe seasonal events, such as Ramadan, Eid and Christmas. Lots ofpeople are involved in brainstorming various ideas but at the endof the day it is I who decides on the final content of the show andthe recipes selected are from my own collection.How difficult is it to stand in front of the camera and hear thedirector shouts: “Roll”? Do you get stage freight?I am fortunate to have long since established a goodrelationship with the camera, and so I am spared the dreadfulstage freight!Do they groom you like they do with movie stars, before yougo on air?No! I am my own makeup artist, in that I don’t use any make upor require grooming! I like to keep things simple and professionaland have the food remain the focus of all the attention!Who in your opinion are the best TV chefs and why do youappreciate their work?All are good; it only depends on your personal preferences.I like that there is such a great variety of TV chefs, both femaleand male, presenting a multitude of cuisines and cooking styles.In this way, our profession receives wider exposure and as forthe audience, each devotee gets a chance to find what he/she islooking for. We all love different food, so why restrict ourselves toone type of TV chef and his craft, when we have the opportunityto profit from many?Is there any program, existing or new which you would like towork on?Yes. For sometimes now I have wanted to host a show onArabic food but in English language.Why do you think TV cooking shows became so popular overthe past years?Because they are informative and entertaining at the sametime! Food plays an important role in our lives; after all, we eattree times a day and that is a lot of time spent between shoppingfor food, cooking and eating. So people who love to cook watchus for the educational value and the ones who don’t havethe time or the desire to cook, enjoy our shows daydreamingthat perhaps one day, they will also be capable of creating asumptuous meal!Would you ever consider going back to working in acommercial kitchen?I consider myself still working in a commercial kitchen. I stillfollow the same process, do the same preparatory work and cookthe meals as if I would serve them at a restaurant.Are your cooking shows real live shows?It is always a live show. What you see is what you get. If I makea mistake, you will be out there witnessing it; there is no editingor repeating. The phone calls I receive during the show are realand my answers have not been rehearsed or taped before. It is allvery dynamic.What do you think TV chefs or celebrity chefs contribute tothe chef’s profession or society?Television is a powerful mode of communication and if usedcorrectly can be a source of valuable information for the public.That is why as TV chefs we have an obligation to provide accurateinformation. We always have to handle everything carefullyand always be professional since the reputation of the culinaryprofession often depends on the knowledge we present.When you have to chop the tearful onion, how do you goabout it without shedding tears in front of the camera?I have been blessed! The onion has always been my friendand luckily has never, even prior to my TV career, caused me anydiscomfort!How do you avoid belittling your audience with your superiorcooking techniques?The public is who made me and without it and its continuoussupport I wouldn’t be here right now! You don’t bite the handthat feeds you! I keep a down to earth approach when dealingwith my fans in and out of the studio.Any word of advice for aspiring TV chefs?Learn your profession thoroughly and wisely. Learn how tobecome a good chef before you decide to become a TV chef.Once on TV you have an opportunity to influence your viewersand it is up to you, your experience and integrity to transmitthe right kind of message to your audience. Don’t ever take thatresponsibility lightly!C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 06

CW oA mC pS eC to i tn ig or ne s sWACS Congress 2010The 34th WACS Congress held in Chile last January, and hosted by theChilean Gastronomy Association (ACHIGA), marked another milestonein the history of WACS with the organization's many initiatives towardssupporting chefs in their profession worldwide. Chef's Corner reports.The WACS Congress '10, held in a Latin American country for the first time, marked anew height, not only for the bi-annual congress, but also for the WACS organizationin general. After many years of hard work, the organization is set to make a realdifference for its chef members across the globe. In addition to the usual congressagenda, which consisted of reports by the board of directors, continental directorsand various committees, the Congress this year was also packed with educationalseminars by inspiring speakers and exciting culinary events.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 041 7

W A C S C o n g r e s sWACS is fast growing and ten new member countries werewelcomed into the WACS family, bringing the total number ofmember countries to 92. Among the new members are Bosniaand Herzegovina, Ghana, Honduras, Namibia, Macedonia,Micronesia, Pakistan, Peru, Saudi Arabia and Uzbekistan. Oneof the fundamental changes in the WACS bylaws is that anorganization does not need anymore a letter of approval from itsnational government to become a WACS member; which proveshelpful in countries where such documents are hard to obtain,allowing WACS to make a difference also in those countries, bysurpassing potential obstacles in red tape and bureaucracy.Many chef volunteers who have made an exceptionalcontribution to the development of WACS initiatives, or to thebetterment of the community in general, were awarded withspecial tokens of recognition at the congress. Especially worthmentioning is WACS Treasurer, Norbert Schmidiger, who receivedthe Presidents' Award from WACS President Gissur Gudmundssonfor his outstanding work and services in the interest of WACS; aswell as for his perseverance, which has helped build a strongerorganization. WACS financial administration will now slowly bemoved to the new WACS head office in Paris after having beenunder the wings of the Swiss Chefs Association for 46 years.Another award worth mentioning is the Humanitarian awardwhich went to Chef Oliver E. Soe, from the Myanmar ChefsAssociation for his compassion, action and impact in providingfoods and financial funds for medical equipment for the victimsof natural disasters. In May 2008 after the terrible cyclone inMyanmar, the Myanmar Chefs Association under the umbrella ofWACS distributed food and materials to the most isolated areas ofthe country, and cooked food for thousands of people every day.Then after the earthquake disaster struck Haiti, within 35 hoursOliver E. Soe contacted Gissur Gudmundsson with an offer of 50tons of baby food, and within 48 hours he offered one milliondollars of needed medical equipment. Gissur Gudmundssonalso launched the WACS humanitarian initiative "Chefs withoutBorders" to be chaired by Oliver E. Soe. This initiative will helpWACS to expand, coordinate and promote WACS humanitariancontributions to society.The education award went to Chef Michael Baskette for hiswork and dedication to the "WACS Train the Trainer" program.The award was presented by Her Excellency the Presidentof Chile, Michele Bachelet, and WACS Education CommitteeChair John Clancy at the gala dinner held at the beautiful andimpressive Palacio de la Moneda. Egypt also benefited fromthe WACS Train the Trainer program last December when ChefMarco Brueschweiler from Bangkok came to train chefs on theins and outs of Asian cuisine. Further, the educational committeemade fast progress with many different initiatives. Among themare the WACS certification programs and, to date, there havebeen 500 chefs awarded with the title "WACS Certified MasterChef". The committee will also identify criteria and guidelinesfor WACS scholarship programs and establish and developformal collaborative agreements with culinary schools andinstitutes globally, which will recognize their culinary educationalprograms; and allow them the use of the WACS logo oncertification for chefs who achieve their qualifications.The culinary committee in charge of streamlining thestandards of WACS-endorsed competitions made good progressin their efforts. Hygiene and sanitation guidelines for culinarycompetitions, developed by Paulino Schembri of the WACSEducational Committee, were adopted by the culinary committeeand are available online on the WACS website, www.wacs2000.org.Also, categories and fees for WACS-endorsed culinary shows wereimplemented with specific rules that must be rigorously followed.Gert Kloetzke developed a jury seminar program which aimsto assist and educate junior judges worldwide in order to achieveinternational standards across the globe at WACS culinarycompetitions. Chefs will have to attend the judge seminar tobecome WACS certified judges. Seminars will be held this year inDubai in February, in Singapore in April, in Moscow in Octoberand in Luxembourg in November. At the congress itself, twoprestigious WACS competitions took place. Chef I Wayan Wicayafrom Indonesia was the proud winner of the WACS Global ChefsChallenge, followed by Wim Klerks from the Netherlands on thesecond place and Ross Howell from Australia came in third. Thewinners of the Hans Bueschkens Junior Chef Challenge wereTrevor Ritchie from Canada on the first placement, followed insecond place by Malcolm Goh Sok Sion from Malaysia and inthird place by Joseph Clarke from New Zealand.About 40 women (and men!) participated in the Womenin WACS forum, which was an open discussion where manysuggestions were given, including continuing the profilesof women chefs from all 92 WACS member countries on theWACS website and highlighting different career paths. Also,to accelerate networking, a "Women in WACS" group will belaunched on Facebook. Further, a database of women memberswill be established to aid the mentorship program and facilitatenetworking. Through special sponsorship and fundraisingactivities, "Women in WACS" will help bring more women toWACS conferences and other chef's gatherings.The inaugural issue of World Chefs magazine was launched byWACS at the congress in Chile. The first edition of the magazinewas dedicated to the World Congress. The next issue will focuson the World Cup of Chefs in Luxembourg scheduled to takeplace in November this year. The magazine is available for freedownloading at www.worldchefs.org. Hard copies can also beordered on line, but shipping and handling fees apply.Norway won the bid to host the 36th WACS congress in 2014by a vote by WACS country members. WACS 35th congress willbe held in 2012 in South Korea, as per vote by the WACS countrymembers at the congress in 2008 held in the United ArabEmirates.With all the mentioned developments and many more whichare just too many to list here, WACS is set to make a difference inthe chef's profession worldwide in the coming years.For a full day-to-day report on the WACS Congress 2010 visitwww.wacs2000.orgC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 08

C o m p e t i t i o nGulfood 2010 Bigger & BetterThis year's Gulfood exhibition was held on21-24 February at the Dubai InternationalConference and Exhibition Center. With fournew halls, thousands of exhibits and anadditional 20,000 square meters of exhibitionspace the latest edition of Gulfood was evenbigger and better than ever before.The popular yearly exhibition features aninternational Salon Culinaire competition,organized by the Emirates Culinary Guild, withover 1,300 young chefs competing for medals.The culinary challenges featured practical cookingcompetitions, buffet and banqueting showpiecesand new trends in culinary arts. Competitorswere evaluated by a judging committee consisting of 25 highcaliberjudges, including our very own ECA president, MarkusJ. Iten. Participating judges were all mandated by the WorldAssociation of Chefs Societies (WACS) to judge culinary eventsacross the globe, ensuring the highest competition standards.In conjunction with the Gulfood the WACS staged a twodayjudge seminar. To achieve international standards acrossthe globe at WACS endorsed culinary competitions, the WACSCulinary committee developed an intensive jury seminar to assistand educate junior judges worldwide. Chefs will have to attendthe judge seminar to become WACS certified judges. Seniorchef member of the ECA, Nermine Hanno, TV Culinary ShowPresenter & Food Editor, and Chef Tarek Mouriess, Executive Chefof Fujairah Rotana Resort & Spa in Dubai, attended the WACS juryseminar and became Egypt's first accredited WACS Judges. TheECA wishes to congratulate them on their great achievement.In cooperation with Expolink, an organization that worksto promote Egyptian exports across the world, more than 80Egyptian companies choose to make their presence felt at theEgypt Pavilion of the 2010 Gulfood international exhibition.With the excellent business network Gulfood provides Egypt'sparticipation to Gulfood. Egypt's participation to Gulfoodachieved 750 million Egyptian pounds export value in 4 days,according to Hany Barzy, President of the Food Industries ExportCouncil.Among the Egyptian companies participating in Gulfood wereECA's loyal sponsors and contributors:AmericanaDomtyDreemEgySwissEnjoyEPECFarm FritesFoodinaGoldenpackGreenlandHalayeb KatiloHeroISIS Co. SekemMashreq / UnileverMass FoodMom's FoodsPort Said – Riyada / SoudancoThree ChefsUnifoodC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 09

F e a t u r eWritten by: Violeta D. SalamaWhen we think potato, we think baked,fried, sautéed… we visualize small babypotatoes, with tender skins or old bigones with skins as tough as leather!But that's just us, the ones living on theEast side of the Atlantic Ocean… ForPeruvians, however, the potato allowsa much bigger, more elaborate picture, where in a rainbow ofcolors and myriad of sizes, the potato is proudly represented withclose to 4,000 varieties!The Spanish Conquistadors did not come alone, but broughtwith them African-born slaves, who often worked in the kitchensof the wealthy. Over the years, the African traditions influencedPeruvian culture, particularly regarding music and cuisine. Theirtalent in creating delectable dishes from cheap and discardedingredients has produced: "Anticuchos" and "Tacu-Tacu"."Anticuchos" are brochettes made from a beef heart marinatedin various Peruvian spices, grilled and served with either cornor potatoes on the side. Popular with the locals, "Anticuchos"are sold by street vendors, shish-kebab style. Originally, "Tacu-Tacu" was prepared with the leftover seasoned beans and rice,which resulted in a very inexpensive and wholesome dish.Today, "Tacu-Tacu" is cooked with only the freshest ingredientsand served in many different ways, from the classical Creolestyle, accompanied with fried eggs and bananas, to the mostflamboyant sophisticated one, served with fois gras.Potatoes are only one of the many gifts bestowed on therest of the world by the diverse nature of Peru; tomatoes, maize,quinoa and chilies are among others, which have become anindispensable part of the global diet. Peru’s unique geography,combined with the many cultures, both local and foreign, whichhave made Peru their home throughout the centuries, havecontributed to Peruvian cuisine being named “one of the world'sdozen or so great cuisines" by the international publication “TheEconomist”.Peru’s history is as versatile as its nature. Home to the Incasfor numerous centuries, occupied by the Spaniards who camein with their African slaves during the Colonial times, andpopulated by Asian and European immigrants in the last fewcenturies, Peru undoubtedly has made continents meet.The native Incas had been cultivating potatoes, maize andquinoa long before their bountiful existence was mercilesslydisturbed by the invasion of the Spanish Conquistadors inthe 16th century. The Incas also enjoyed a diet rich in meat,mainly from native animals such as guinea pigs and alpacas(small llama). Many of their dishes have transcended time andare to this day cooked and served as they were hundreds ofyears ago. Two such dishes are "Pachamanga" and "Carapulca"."Pachamanga" is a very special banquet in itself. Cooked all overthe Andean region of Peru, it is made from a variety of meats(including pork and beef), herbs and plenty of vegetables thatare slowly cooked underground on a bed of heated stones."Carapulca", another ancient dish which has remained popular,is a meat and potato stew, enhanced by the use of fiery chilies,peanuts and chocolate.During the Spanish Viceroyalty, the Iberians introduced manycooking techniques and ingredients such as olives, grapes,cheese, milk and poultry. What followed was the creation ofCreole cuisine, where the Spanish and the local flavors blendedto create exciting dishes, exuberant with sizzling chilies, yetmellowed down with creamy cheeses. “Tamales”, boiled corn withmeat or cheese, wrapped in a banana leaf; “Papas ala Huancaina”,sliced, boiled potatoes, served on a bed of lettuce with a slightlyspicy cheese sauce with olives; and “Rocotto Relleno”, red chilipepper stuffed with ground meat and topped with melted"Queso Andino" (Andian cheese), are but a few examplesrepresenting the fascinating world of Creole cuisine.To enliven Peruvian cuisine even further, the 19th centurybrought the influence of the Chinese and Japanese immigrantswith their respective cuisines. The Chinese, who were mostlyfrom the Canton region, introduced new frying techniquesand ingredients like soy or ginger; as well as rice dishes suchas vegetable or chicken fried rice. The Chifa (Chinese) cuisine isprobably best represented in the Peruvian classic “Lomo Saltado”,which consists of sliced beef stir-fried with onion, tomato, soysauce, vinegar, chili and French fried potatoes accompanied withrice. It might be strange to have both potatoes and rice in onedish, but the potatoes are there for their flavor and the rice tosoak up the juices.When Japanese immigrants began to arrive at the turn ofthe last century, Peruvians looked down on fish and seafood.Meat, they believed, was more refined. It did not, however, takelong for the masterful Japanese cooks to convince the locals ofthe supreme taste and merit of the sea goods, lavishly availableat their doorstep. It was the Japanese’s subtle culinary touchwhich was responsible for the creation of the delightful andwell-loved “Ceviche” and “Tiradito” dishes. “Ceviche” is consideredthe flagship of coastal cuisine. It is the essence of fusion: a spicydish made of bite-size pieces of white fish, marinated raw inlime or lemon juice, mixed with chilies and served with rawonions, boiled sweet potatoes and roasted corn. “Tiradito” isthe younger brother of “Ceviche”, and shows even more clearlythe influence that Japanese cooks have had in Peru's seafoodcuisine. In “Tiradito”, the fish is sliced in fine strips that are similarto Japanese "Sashimi", and then marinated in a mix of lime juice,ginger and chili.Spectacular cuisine deserves the appropriate dessert selectionand, with its many enchanting choices, the Peruvian cuisinedoesn't disappoint. The endless dessert list available to sweetconnoisseurs is toped by: “Suspiro a la Limeña”, a pudding madeof condensed milk, butter and cream; “Arroz con Leche”, whichis rice cooked in milk and flavored with cinnamon and cloves;“Mazamorra Morada”, a purple corn pudding with pineapple andprunes; and “Picarones”, sweet potato and pumpkin doughnutsdrenched in molasses syrup, to name but a few.With its versatile nature and colorful history, Peru, the landwhere continents meet, displays within its boundaries an eclecticand magnificent cuisine.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 011

CR oe mc i p etsi t i o nPeruvian RecipesJ u a n e(Banana Leave Parcels)Serves 6Ce v i c h e(Marinated Fish)Serves 4Ingredients1 kg White fish fillet (sea bass, tilapia), diced400 ml Lime juice, fresh1 Chili pepper, seeded and chopped2 Onion, large, cut julienne style3 tbsp Cilantro, fresh, chopped1 Corn cob, quartered2 Sweet potatoes, halvedLettuce leavesMethod of PreparationIn a large bowl combine fish, lime juice, onion and chilipepper. Let the fish marinate in the fridge for two hours.Remove the fish from fridge, mix in the chopped cilantro.Method of ServingDivide the fish between four bowls and serve with sweetpotato, corn, and lettuce leaves on the side.Ingredients1 Chicken, simmered in broth and cut intosix pieces when cooled2 Cups chicken broth reserved from cooking3 Eggs, hard boiled, halved3 Eggs, raw, lightly beaten4 Black olives, salted6 Cups Rice, cooked al dente and allowed to cool1 tbsp Oregano1 tbsp Cumin1 tbsp Turmeric6 Banana leavesSalt and pepper to tasteMethod of PreparationMix rice with the beaten raw eggs. Pour in the chickenbroth. Add oregano, turmeric, and cumin. Season with saltand pepper.Divide the rice mixture into six parts. Place one bananaleaf onto a flat surface. Place one part of the rice mixture,one piece of the chicken, one half of a boiled egg and oneolive onto the banana leave. Close the leave tightly bytwisting its upper corner and tying it with a thread.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 041 12

R e c i p e sBring water to a boil and place the Juanes inside. Immersethe Juanes in the water but make sure that the twistedclosed end of the banana leaf is outside of the water so noliquid can come inside. Lower heat and cook Juanes forthirty minutes.Remove from heat and serve the Juanes bundles opened.corn, peas and rice. When the vegetables are half done,add the potatoes and when they are half done, add thecrayfish. Bring back to a boil, reduce heat and cook overmedium heat for 5 minutes or till crayfish is cooked.Add fresh cheese, two beaten eggs, and oregano. Pour inthe evaporated milk, (do not bring to a boil) stir and serveimmediately.C h u p e d e C a m a r o n e s(Crayfish or Shrimp Chowder)Serves 6Ingredients1 kg Crayfish (or medium de-veined shrimps)500 g Potatoes1 cup Peas1 Corn cob, cut into rounds¼ cupRice1 can Evaporated milk1 Onion, chopped1 tbsp Chili1 tsp Powdered garlic2 tbsp Olive oil2 Eggs, beaten100 g Fresh cheeseSalt, pepper and oregano to tasteMethod of PreparationClean the crayfish and keep the coral (the yellow matterbehind the brain) aside for use in the soup. Fry the rest ofthe crayfish in a large pot with the onion, garlic, chili saltand pepper. Set aside.Collect the corals and dissolve in a small amount of water,then strain. Add two liters of water. Bring to a boil. Add theS u s p i r o a l a L i m e n a(Peruvian Meringue)Serves 4Ingredients1 Can sweetened condensed milk1 Can evaporated milk1 tbsp Vanilla extract2 Egg yolks, beaten2 Egg white, beaten1 cup Confectioner's sugar1/4 tsp Cinnamon, ground (optional)Method of PreparationIn a medium saucepan, whisk together the sweetenedcondensed milk, evaporated milk, vanilla, and egg yolks.Place over medium-low heat and gently cook until themixture thickens, stirring constantly with a wooden spoon,about 30 minutes. Pour into a heatproof serving dish andset aside.Whip the egg whites with confectioner's sugar to stiffpeaks to make meringue. Spread meringue on top of milkmixture. Refrigerate until cold, for approximately 3 hours.Sprinkle with cinnamon before serving.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 013

CR oe mc i p etsi t i o nA l m o n d B i s c u i tIngredients6 Whole eggs 180g Icing sugar180g Ground almonds 50g Flour30g Butter 6 pc Egg white30g SugarPresentationMix the almond powder, icing sugar, flour and egg together until white and light. Make a meringue with theegg white and the sugar. Mix with the first preparation, and then add the butter. Spread on a silpat sheet(500g per 40x60 cm sheet) and bake at 210-220 ºC for 10 minutes.P i s t a c h i o D a c q u o i s eIngredients120g Almond powder 130g Icing sugar25g Pistachio, toasted and crushed 150g Egg whites50g Sugar 20g Pistachio pastePreparationSoften the pistachio paste with half of the beaten egg whites, then pour into the remaining egg whites. Addthe almond powder, icing sugar and toasted pistachio. Work gently. Fill a ring of 22 cm diameter and 1.5 cmheight. Bake at 170 ºC for 20 minutes.Pe a c h Co m p o t eIngredients500g Peach in syrup 75g Sugar75g Butter 2 Cinnamon sticksPreparationHeat the butter, add the peaches and caramelize. Add the cinnamon sticks and cook for 2 minutes. Pour intoa ring of 18 cm diameter, up to a height of about 1 cm and freeze.P i s t a c h i o B a v a r o i sIngredients250g Cream 35, 1% (Elle&Vire) 250g Milk125g Pistachio paste 150g Egg yolks125g Caster sugar 12g Gelatin400g Whipped cream 35, 1% (Elle&Vire)PreparationBoil the cream, milk and pistachio paste. Beat the egg yolks andsugar until pale, then combine and cook at 83ْ C for 2 minutes.Remove from the heat, add the gelatin and cool. Add thewhipped cream last.Finishing and PresentationTake a stainless steel ring of 24 cm diameter and put the almondbiscuit around the ring. Place a bottom layer of PistachioDacquoise and then a disk of peach compote. Next, fill the ringwith pistachio bavarois and freeze. Remove the ring and coverthe cake on top with clear gel. Decorate with chocolate, freshpeach and fresh raspberry.These pages are kindly sponsored by:Telephone: 2794 1378 / 2796 1027R e c i p e s by: C h e f M o k htar Abdel A z i zP i s t a c h i o B a v a r o i s w i t h Pe a c h C o m p o t eC h e f ' s C o r n e rC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 041 14

CF eo am tpu er tei t i o nBack to the RootsAspects of Egyptian Food Through History -- Pharaonic Times and Healthy TraditionsAuthor of My Egyptian Grandmother's Kitchen, Magda Mehdawy isan archeologist who painstakingly researches the origin and variety ofEgyptian foods, offering a modern version of each traditional dish. Hersecond book, Modern Egyptian Cooking is a vegetarian cookbook whichwas produced in five languages and has won her the Gourmand WorldCookbook Award, Best in the World 2007.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 041 17

F e a t u r eWritten by: Samira MahmoudFor anyone seeking out authentic, traditionalEgyptian food, the book My Egyptian Grandmother'sKitchen has become of popular interest. AuthorMehdawy states that with the progression ofscientific discovery in the field of nutrition, the valueof our old-fashioned food has become evident. Shefirmly believes that "if we carefully watch what weeat, returning to our native foods and preparing them ourselves,we will be able to avoid unhealthy, artificial ingredients, and ensurequality, cleanliness, and economy."Mehdawy looked back at original cookbooks and talked to manycooks within her immediate family, friends and acquaintances.Her studies helped her to document the recipes and authenticateEgyptian ways of cooking to preserve the heritage and culinarytraditions. She came up with 360 recipes, some not fully Egyptian,but influenced by other cultures, and some unchanged sincePharaonic times. It took her two and half years to write her firstbook My Egyptian Grandmother's Kitchen, from collecting anddocumenting information to cooking and photographing dishes.موضوع العددIn her second book, Modern Egyptian Cooking, Mehdawypresents a contemporary approach to old-time favorite Egyptiandishes. Her recipes eliminate or reduce the excessive use of fatssuch as ghee, replacing them instead with healthier alternativessuch as vegetable oil, olive oil, corn and linseed oil. She isconcerned that processed foods are gaining more ground, evenin Egyptian homes, where more and more working housewivesseek to save time in preparing meals. The use of these processedfoods replaces our traditional healthy meals, in spite of their highcontent of fats, processed carbohydrates and artificial ingredientssuch as colors, flavors and taste enhancers, which the author feelsis harmful to our health in the long run.Mehdawy's interest in traditional foods drove her to examine,along with a colleague who is also an anthropologist, whatEgyptians ate at the time of the Pharaohs. Using evidence frombanquet tables and offerings in bas-reliefs of temples theyidentified many food varieties. It was not always easy to identifythe foods as presented on the bas-reliefs of temples, but in someinstances, plant seeds found by archeologists also gave a goodindication of what was in use then.Reintroducing wholesome, authentic foods that go back toancient Egyptian origins can contribute to a healthier life style.Mehdawy and her team documented and described some of thosehealthy traditions such as the yellow lentil soup, which was alwaysserved at banquets, from antiquity, through Roman times andup until the modern era. In ancient times, "fuul" or broad beans,a rich source of protein, were cooked in earthen urns inside themud ovens, which are similar to baladi or country ovens we seeeven today. Cooking in earthen pots was common, but ancientEgyptians also knew grilling, frying in oil and poaching. Theyknew how to make ghee or "samna". Cracked wheat (bulgur) andgreen wheat (fereek) were common grains and were cooked byboiling. "Molokheya", or mallow, probably a wild plant that wasdomesticated in ancient times, was cultivated in Upper Egypt. Leafyvegetables such as mallow were brought to a boil in a container anda "mefrak", a crescent-shaped tool mounted on a wooden handle,was used to grind the leaves. The mefrak is still found in UpperEgypt homes today, and used to mix and stir stews. They often usedsesame oil and added garlic at the end of the cooking process.Bread has always been a staple food for Egyptians; in ancienttimes and up until now, it is the staple food for millions ofEgyptians who rely on it every day. Not surprisingly the Arabicword for bread, "aish", means life! One noteworthy variety stillprepared today is the "sun bread" (el eish el shamsi); loaves werefermented in the sun and left to dry and then baked in the sun'sheat, just as they are now. Adding various grains and wholeadditives created 44 different varieties of bread that archeologistshave identified to date. In Upper Egypt there are still many of thesame types of bread prepared.Fresh fish was available from the Nile, along which most of thepopulation lived. Catfish and Bolti Nile fish were grilled with bran,a method still favored by Egyptians today: fresh fish are cleanedand then coated with bran from wheat or other grains beforegrilling on an open fire or baking in an oven. There were periodsduring and after the floods, where fish was especially plentiful.To store fish for times when the river was less bountiful, theEgyptians had to devise a preservation method. For that purpose,fish were cleaned, then split open along their length and placedin alternating layers of fish and sea salt. Salting and smokingare some of the oldest methods on record used by humans topreserve fresh foods for long durations of time (over one year).There is also ample evidence that dairy products were used inPharaonic times. Representations on temples show the milkingof cows, as can also be seen at the Antiquities Museum in Cairo.Feta cheese was made using special nets of fine mesh to processthe cheese. Remains of such nets are on display at the AgriculturalMuseum in Cairo. But cows were not only used for milk productionbut also as meat supply. Every part of the animal was used asmeat, but the shank was especially popular and it was boiled.The ancient Egyptians also loved geese and bred them for thepurpose of eating them. Birds such as pigeons, quails (semman),even sparrows (fagafeeg), all were eaten. Eggs were also popular,made into " 'Egga", a type of omelet that we know until today, withminced onion, parsley and other herbs. They used many herbs andspices. For example, pepper was traded from Somalia and theyknew the way to harvest salt from the sea. Another popular eggdish was "Sekhina", similar to poached eggs, which was made byboiling water flavored with minced onions and caraway seeds, andthen cooking the eggs in this liquid.As in any country, traditional cuisine is never static, gaininginfluence and ingredients from other neighboring nations astime goes on. Rice, for instance, which is a staple of the Egyptiandiet today, was introduced in Egypt in the 7th century duringconquests by the khalifs from the Near East. The cuisine ofthe Northern parts of Egypt was affected by factors such asmigrations and military conquests. There, you still can findevidence of experimentation and new combinations of foods,both traditional and new, as Egyptian cuisine continues to evolvein a mosaic of tastes and textures.My Egyptian Grandmother's Kitchen and Modern EgyptianCooking are available at the ECA Bookstore, call 376 22116 / 7 / 8.C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 018

CE Co A m pB eo to ik tsi ot onr eNewArrivalsat ECABookstoreMediterranean Clay Pot CookingTraditional and Modern Recipes to Savor and SharePaula WolfertPublished by WileyLE 210Written by the woman who Times Magazine named “America’sQueen of Mediterranean Cooking”, this book reveals the excitingway of slow-cooking fabulous Mediterranean dishes in earthenware.The book offers 150 recipes both classic and contemporary, all ofwhich provide extraordinary depth in flavor. It includes ideas forscrumptious appetizers, soups, meat and poultry dishes, pasta andvegetables, an exciting array of possibilities, all of which are cookedinside different types of clay pots: from cazuelas, tagines and beanpots, to casseroles and crock-pots, the choices are many!Food the History of TasteEdited by Paul FreedmanPublished by Thames & HudsonLE 225Food the History of Taste follows the development of theculinary traditions of various civilizations. The book’s focus is thehistory of food and the importance food has held in everyday lifesince the beginning of time. Food historians reveal informationcovering the eating habits of Medieval Europe and old China;they depict the storm with which France's grand cuisine tookover the world and describe thoroughly the birth of restaurantculture and the discovery of nouvelle cuisine. From beginningto end these pages provide an enthralling and richly illustratedstory of one of the most vital clues not just to what keeps us alive,but to what makes us feel alive.New American TableMarcus SamuelssonPublished by WileyLE 240This dazzling book offers more than 300 recipes that embody theuniquely inclusive spirit of American cuisine, from high-end fare tostreet food; down-home Southern cooking and spicy Southwesternflavors, to Asian cuisines and beyond. Throughout the book, the awardwinningChef Samuelsson introduces the reader to exciting foodchoices, some simple snacks and desserts, to be served in the comfortof home, and other elaborate creations worth gracing a fine diningC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 041 19

E C A B o o k s t o r ebook but it is also a wonderful source of ideas and essentialguide of information about ingredients, equipment andtechniques. Among the 365 recipes listed there is also a largeselection of no-fat and low-fat desserts. If you adore sweet treatsand want to take your craft to a new dimension, then this book isbanquet table!Rose’s Heavenly CakesRose Levy BeranbaumPublished by WileyLE 240From the author who brought the public the iconic Cake Bible,comes yet another fantastic book dedicated to the delightfulworld of cake making! This book is an essential companion foranyone who loves to bake. Illustrated throughout with stunningfull-color photography, with detailed step-by-step explanations,Heavenly Cakes offers recipes for some of the most deliciouscakes ever: butter and oil cakes, sponge cakes, flourless cakes andcheesecakes, the myriad of sweet and creative ideas provided isthe absolute must!The Bread Baker’s ApprenticeMastering the Art of Extraordinary BreadPeter ReinhartPublished by Ten Speed PressLE 210spectacular.Desserts All Around The YearMartha DayPublished by JG PressLE 200This is every sweet-lover’s dream book. It contains fabulousrecipes for every dessert and pudding imaginable, for everypossible occasion. Desserts All Around The Year isn’t just a recipeCo-founder of the legendary Brother Juniper’s Bakery, authorof the landmark books Brother Juniper’s Bread Book and Crust& Crumb, and distinguished instructor at Johnson and Walesacademy, Peter Reinhart has been a leader in America’s artisanbread movement for over fifteen years. Never one to be contentwith yesterday’s baking triumphs, however, Peter continues torefine his recipes and techniques in his never-ending quest forextraordinary bread. In The Bread Baker’s Apprentice, Peter shareshis latest bread breakthroughs, arising from his study in severalof France’s famed boulangeries and the always-enlightening timespent in the culinary academy kitchen with his students. Thisbook creatively entwines master formulas for such classic breadsas rustic ciabatta, hearty pain de campagne and old school NewYork bagels with in-depth food history knowledge.All books are available or possible to order at the ECA. Prices aresubject to change due to changes in exchange rates.There is a 5% discount on books to ECA-members. Special bookordering service is available upon request. Please call:376 22 116 / 7 / 8, or email: egyptchefs@link.netC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 020

Q u i zHere's your chance to win LE 250! All ECA members are eligible to win an ECA voucherworth LE 250 towards the purchase of any ECA merchandise, and all non-members havea chance to win a one-year ECA Membership. Simply send in the correct answers to thequestions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECAMember Mileage Points, your way to a free membership renewal. Fax your answers beforeSunday, 18 April, 2010 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz onlineby visiting the ECA website at www.egyptchefs.comName: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Company: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tel/Fax: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Circle the correct answerHow many countries are WACS members?❏ 76❏ 83❏ 92The initiative "Chefs without Borders" waslaunched by WACS to:❏ Promote fusion cuisine❏ Provide humanitarian aid❏ Facilitate traveling for chefsApproximately how many chefs are WACSCertified Master Chefs?❏ 500❏ 1000❏ 3500Which countries will host the upcoming twoWACS Congresses?❏ South Korea in 2012 & Turkey in 2014❏ Norway in 2012 & South Korea in 2014❏ South Korea in 2012 & Norway in 2014Creole cuisine came to Peru through the:❏ Incas❏ Spaniards❏ ChineseAt which hotel did Chef Osama El Sayedapprentice?❏ Nile Hilton Hotel❏ Cairo Marriott Hotel❏ Helnan ShepheardWhich ingredient is very popular in Peruvian cuisine?❏ Glass noodles❏ Potatoes❏ CherriesHow many Michelin stars does Chef GordonRamsay have to his name?❏ 1❏ 2❏ 3Which food has been a staple food in Egyptfrom Pharaonic times up until today?❏ Bread❏ Rice❏ CheeseWhich method did the ancient Egyptians useto preserve foods?❏ Salting & curing❏ Canning & vacuum packing❏ Pasteurizing & sterilizingThe right answers to the Chef’s Corner quiz of issue No. 58 are:“Harisa” is a:✔ Hot red pepper sauceThe main ingredient of “Couscous” is:✔ SemolinaWhat is the name of the first female chef to win threeMichelin stars in France in more then 50 years?✔ Sophie PicWhat does a Jaconet contain?✔ Almond powder“Touagin” is a:✔ Petit-FourHow many gold medals were awarded during Hace'09?✔ 2The Tunisian Tagine is similar to a:✔ QuicheWhich company sponsored the Female Chef of the Yearcompetition held at Hace'09?✔ EEIOHE V. Fayez Guindi / VitamixWhat does Hazelnut Crème Brûlée contain?✔ Hazelnut BerlinaIn which country will the Unilever Chef of the YearFinals 2010 take place?✔ South AfricaCongratulations to the lucky winner of issue 58 quiz:Chahira DaoudOwner / ChefChahira's Kitchen for Home Dishes & BakesC h e f ' s C o r n e r✁M a r c h - A p r i l 2 0 1 021

C o m p e t i t i o nChefs Compete at SunriseSunrise Resorts and Cruises Egypt, in cooperation with theEgyptian Chefs Association, recently organized an internalcooking competition among the chefs of the company's varioushotels as part of their ongoing staff training program.Upon the great initiative of Taha El Sawy, Regional HumanResources Manager of Sunrise Resorts & Nile Cruises Egypt,the company requested the assistance of the Egyptian ChefsAssociation (ECA) to stage a culinary competition among itschefs. As live cooking competitions provide the best parameterand benchmark of the skills of chefs, the Association staged amystery basket contest at the hotel's premises.In total 18 talents, divided into three groups, participated. Sixchefs received a mystery basket of ingredients out of which theyhad to prepare a starter and a main course within 75 minutes;and six pastry chefs received a mystery basket out of whichthey had to prepare one hot and one cold dessert within thesame time limit. The carving talents all received a pumpkin to betransformed into a showpiece within 75 minutes.Three ECA judges were on site to judge the skills of the chefs.However, judging the skills was not the only responsibilityof the jury, but moreover providing valuable feedback to theparticipants in how to improve their cooking skills.After a day of nerves and sweating behind stoves, theexcitement for the chefs reached its peak at the official awardceremony held in the lobby of the hotel, which gave the hotelguests the chance to be part of the celebration. The ECA awardedcertificates for the winners, and the management of SunriseResort & Cruises generously awarded trophies and prize moneyfor the first, second and third placements.Although the award ceremony provided the necessaryexcitement, all participants were of course winners, as they eachgained in expertise with the valuable feedback they receivedfrom the jury, enabling them to refine their cooking skills.The ECA wishes to thank Sunrise Resort & Cruises for theirgreat initiative to stage an internal chef's competition whichcontributes to the skills and motivation of the kitchen staff.Mystery Basket Hot Kitchen1st Place: Ahmed Hussein MostafaChef de Partie2nd Place: Maher Abdel MoneimChef de Partie3rd Place: Mohamed Mostafa El SayedSous ChefPastry Mystery Basket1st Place: Ali Maher MohamedPastry Chef2nd Place: Bassem MoghazyChef de Partie Pastry3rd Place: Bassam IbrahimDemi Chef de Partie PastryFruit & Vegetable Carving1st Place: Walid Mohamed El SaidSenior Chef de Partie Garde Manger2nd Place: Mohamed MostafaDemi Chef de Partie Garde Manger3rd Place: Maged SamirChef de Partie Garde MangerJudging TeamMarkus J. Iten,Mohamed El SaadanyYaphadee Sawamiwast,PresidentEgyptian Chefs AssociationExecutive ChefMaritim Jolie Ville Hotel AlexandriaOwner / Managing DirectorBua Khao Thai RestaurantsHotels and restaurants who wish to organize an internal chef'scompetition can call the ECA for assistance on 02 37622116 / 7 / 8C h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 022

N e w sAppointments and PromotionsChef member, Ahmed Mohamed MohamedKida, working at Millenium Oyoun Hotel inSharm El Sheikh has recently been promotedfrom Senior Chef de Partie to Junior Sous Chef.The ECA wishes to congratulate Chef Ahmed onhis promotion. Keep up the good work!Chef members Hany Youssef Mohamed,2nd Commis at the Cairo Marriott Hotel, andAhmed Mohamed Ali, Chef de Partie Pastryat the Cairo Marriott Hotel, have both left theMarriott and started working for the recentlyopened Fairmont Nile City Hotel; Chef HanyYoussef as Demi Chef de Partie and Chef AhmedMohamed in the same position as Chef de PartiePastry. The ECA wishes them all the best in theirnew work location.Junior chef member, Mohamed AbdelRahman Mohamed, previously working as2nd Commis Italian cuisine at Pronto Café, hasmoved and started working as 1st Commis atOn the Border Mexican Grill. The ECA wisheshim all the best with the change from Italian toMexican cuisine.Chef member, Karim Mohamed Haggag,working at the Sonesta Hotel Cairo, recently gotpromoted from Demi Chef de Partie to Chef dePartie. The ECA congratulates him on his promotionand wishes him all the best in his career.Chef member, Ibrahim Sayed A. Badei,previously working as Executive Sous Chef atthe Travcotels Cruise Company of Egypt, hasstopped cruising the river and started working asSous Chef at the Helnan Marina Sharm Hotel.The ECA wishes him all the best in his new job.Senior chef member, Mohamed MahmoudIsmail, previously working as Executive Chef atZawara Hotel in Sharm El Sheikh, has left Egyptand started working in Saudi Arabia as ExecutiveChef and General Manager of the Festival ChainEl Qsim. The ECA congratulates him on hisappointment and wishes him all the best withsettling in Saudi Arabia.Chef member, Ammar Nasr Sayed, workingat Sofitel El Gezirah, has recently beenpromoted from Senior Chef de Partie to JuniorSous Chef, The ECA wishes to congratulate himon his promotion. Keep up the good work!Chef member, Mahmoud Mohamed Fathy,previously working as Pastry Chef at Azur ClubResort Sharm El Sheikh, has crossed the seaand started working as Executive Pastry Chef inHurghada at the Premier Le Rève Resort. ChefMahmoud Mohamed also recently got marriedto Mai El Sayed. The ECA wishes him all the bestin his new work location and wishes the youngcouple enduring happiness.Junior chef member, Mahmoud HassanMohamed Draz, previously working as 1stcommis at the recently opened Dusit ThaniLakeview Hotel, has left Egypt and started studyingat the Daytona State College Florida in the USA.The ECA wishes him all the best with the bigchange and wishes him all the best in his career.Chef member, Mohamed Magdy Mohamed,has been appointed as Head Chef of Sports Caféin Mohandiseen. The ECA congratulates himon his appointment and wishes him all the bestcooking for sports fans.Junior chef member, Mohamed IbrahimGaber Hassan, previously working as 3rdCommis at the Coffee Roastery in Alexandria,has moved and started working as 1st Commisat Olé Café Español in Alexandria. The ECAwishes to congratulate him on his new job.Chef member, Abdouh Gilany Bekir,previously working as Sous Chef at MovenpickResort Taba, has recently moved to Luxor wherehe started working as Chef de Cuisine at theSteigenberger Nile Palace Hotel. The ECA wisheshim all the best in his new work location.Senior chef member, Abou Zeid Own SaadAli working at the Three Corners Kiroseiz Resortgot recently promoted from Executive Sous Chefto Senior Executive Sous Chef. The ECA wishesto congratulate him on his promotion and keepup the good work!Junior chef member, Hany Michael Ghattas,previously working as 1st Commis at M FoodCatering company moved and started workingat Delifrance Catering as Senior Chef. The ECAwishes to congratulate him on his appointment.The ECA also wishes to congratulate Chef Hanyon his recent engagement to Nevine.Senior chef member, Mustafa MustafaAbdel Aziz Kotb, working at the Pensée AzurResort in El Quseir, recently got promotedfrom Executive Sous Chef to Executive Chef.The ECA congratulates him on his promotionand wishes him all the best with the added onresponsibilities as executive chef of the resort.CHEFS'newsC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 023

CN oe mw pse t i t i o nSenior chef member, Mohamed YoussefHassan, previously working as ExecutiveChef at Stella de Mare Ain Sukhna Resort,has moved and started working in the sameposition for the Sunrise Tirana Aqua Park inSharm El Sheikh. The ECA wishes him all thebest in his new work location.Chef member, Ahmed Abdel Moneim,working at the Lagoon Resort in Alexandria,recently got promoted from Chef de Partie toSous Chef. The ECA congratulates him on hispromotion. Keep up the good work! The ECAalso wishes to congratulate Chef Ahmed AbdelMoneim on his recent marriage to Doaa Yousry.ECA Family NewsEngagementsThe ECA wishes to congratulate the followingmembers on their engagements: Tarek HamedEl Helbawy, Demi Chef de Partie Baker at AlAmerikeen Pastry Shop in Damietta, who gotengaged to Walaa; Hamada Seif Abdel Khalek,Demi Chef de Partie at Ali Baba Restaurant inDahab, who got engaged to Fatma. Wishing allthe couples enduring happiness!CondolencesExecutive Sous Chef. Khaled is the first Egyptianin the company to be promoted to this positionnoting his incredible culinary talent andprofessionalism. Khaled will be working side byside with Executive Chef Jesse Olsen to overseethe culinary operations for all the restaurantsand outlets.CHEThe ECA wishes to express its sincerecondolences to family and colleagues ofsenior chef member Labib Saad Labib whopassed away recently. Chef Labib Saad was theExecutive Chef of the Siag Pyramids Hotel.General NewsChefs at Four Seasons Hotel Alexandria at SanStefanoChef Walter Miculan has recently modifiedthe menu of Stefano's restaurant incorporatingauthentic Southern Italian cuisine by offeringa wide selection of antipasti, "zuppe",homemade pasta, risotto and "pesci e carni"main courses. Near the Mediterranean shores,the chef used the advantage of the freshseafood and elaborated specialty dishes withauthentic Italian flavors. The “Insalata delMediterraneo” is composed of Alexandria’scatch of the day with the original Taggiascheolive from Liguria. Homemade pasta allowsthe chef to make daily fresh rigatoni, gnocchi,agnolotti and linguine with toppings that suitsall tastes. For the Alexandrian fondness of liverdishes, Walter offers it cooked a l’Italiana withcaramelized onion, as it’s a common dish inVenice as well.Four Seasons Hotel Alexandria at San Stefanorecently promoted Khaled Ghaffar to be its newIHG Egypt Signs Management Partnership withAlex WestInterContinental Hotels Group Egyptofficially signed the management partnershipbetween the hotel group and Alex West; thenew suburb of 600 acres on a virgin landoverlooking Marriot Lake is only a 10 minutedriveto the west of Alexandria. Total investmentfor the whole project is two thousand millionEgyptian pounds.News from Ritz-Carlton Sharm El SheikhRitz-Carlton Sharm El Sheikeh recentlycelebrated the hotel's tenth anniversary. Tocommemorate this auspicious occasion,General Manager Carsten Fritz shared aspecially designed cake with all guests andmembers of the media.The hotel also celebrated CustomerAppreciation day, which reflects one of theluxury hotel group's key success factors tostrengthen the operational and gold standardsand embrace product and service benchmarks.All the Ritz-Carlton sales teams around theworld participated in thanking their customersfor their support shown throughout the year.FS'newsC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 041 24

N e w syear. During his stay in Egypt Chef BobbyChinn prepared himself for his new TV ShowMiddle East Café.The ECA wishes to thank InterContinentalCitystars for their kind invitation andcongratulates the management on their initiativeto host celebrity chefs at their premises, whichwill contribute to the Cairo culinary scene.Movenpick Resort Cairo Pyramids RenewedManagement ContractThe management of the Movenpick Hotels& Resorts in Africa signed recently the renewalof the management contract of the MovenpickResort Pyramids for seven years as of January2010. The signing ceremony was between JosefKufer, Senior Vice President, Movenpick Hotels& Resort Africa and General Manager Sanas,CEO of the Tourism Urbanization Company.New Area Director of Sales & Marketing atIHG Citystars ComplexThierry Perrot, Director of OperationsIHG Egypt & Libya and General ManagerInterContinental Cairo Citystars, recentlyannounced the appointment of Gerd Kotlorzas Area Director of Sales and Marketing forInterContinental Hotels Group Citystars.Gerd brings with him over 21 years ofexperience in the tourism field and 15 yearsin the hospitality industry. He has workedat various hotel chains all over the globe,including Korea, Oman, Frankfurt and Berlin,where he held many positions through theyears related to hotel operation. He joinedInterContinental Hotels Group in 2004; his lastposition was Director of Sales and Marketing atInterContinental Hotels Seoul, South Korea.CHEAwardsCelebrity Chef Bobby Chinn at CitystarsUpon the invitation of Thierry Perrot,Director of Operation InterContinentalHotel Group Egypt and Libya, Chef MarkusIten, President of the ECA, and Mirjamvan Ijssel, Executive Director of the ECA,attended the opening night gala dinner heldon the occasion of celebrity Chef BobbyChinn's stay at the hotel's premises. Therenowned French-trained, New Zealandborn, San Francisco chef of Egyptian andChinese heritage teased the taste buds ofmany delighted guests with his FrenchVietnamese fusion style menus. Chef BobbyChinn lives in Hanoi where he operates hisown restaurant. His popular live cookingshows air on Discovery Channel. Chef BobbyChinn's stay at the InterContinental Citystarswas the first celebrity chef event at the hotelin a series of chef's events planned for thisMovenpick Hotel Cairo Media City BestAttitude Team 2009Movenpick Hotel Cairo Media City hasbeen awarded the Best Winning AttitudeTeam over all of Africa region for the year2009. The hotel has been chosen to hostthe GMs conference meeting held annuallyin one of the Movenpick Hotels & Resortsworldwide. The award was presented to AmrKallini, General Manager of Movenpick HotelCairo Media City during a ceremony in theMedia Production City. The ECA wishes tocongratulate Amr Kallini and his team on theirgreat achievements.Shams Safaga Hotel Wins Best Xmas & NewYear Buffet AwardShams Safaga Hotel's kitchen crewunder the leadership of Executive ChefAdel Shalaby, Senior Chef Memberof the ECA, won the first place withinShams Hotels Group for the Best Menu,Best Buffet and Best Cost Control of thefestive buffets for the Christmas and NewYear's eve celebrations. The ECA wishesto congratulate Chef Adel Shalaby and histeam. Keep up the good work!FS'newsC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 025

CE Co A m pN etw i tMi oe nm b e r sWelcomeon board to all our newmembersمرحباً‏ بأعضائنا اجلددS e n i o r C h e f M e m b e r sأعضاء من قدامى الشيفاتAhmed Awadallah Abdel Motaleb HassanExecutive ChefQatar Petroleum Company – Qatarأحمد عوض الله عبد المطلب حسنشيف تنفيذىشركة قطر للبترولFathy Mohamed Ahmed MahgoubExecutive ChefGalaa Club for Armed Forcesفتحى محمد أحمد محجوبشيف تنفيذىنادى الجالء للقوات المسلحةMohsen El Shahat El Shahat El SadekExecutive ChefEl Dar Company for Touristic Restaurants Marsa AlamSimon SperlingExecutive ChefConrad International Cairoمحسن الشحات الشحات الصادقشيف تنفيذىشركة الدار للمطاعم السياحية مرسى علمM a r c h - A p r i l 2 0 1 0Samy Mahfouz Hassan IsmailExecutive ChefRodina Floating Hotelsسامى محفوظ حسن إسماعيلشيف تنفيذىرودينا للفنادق العائمةسيمون سبرلنجشيف تنفيذىكونراد إنترناشيونال القاهرة41 26C h e f ' s C o r n e r

E C A N e w M e m b e r sC h e f M e m b e r sأعضاء من الشيفاتAhmed Adel Mahmoud TahaSous ChefThree Corners El Wekala Tabaأحمد عادل محمود طهسو شيففندق ثرى كورنرز الوكالة طاباAhmed Hassanein YoussefDemi Chef de PartieSafir Cairo Hotelأحمد حسنين يوسفديمى شيف دى بارتىفندق سفير القاهرةEl Sayed Hossam El Din El SayedExecutive Sous ChefTropicana Grand Oasis Resort Shrm El Sheikhالسيد حسام الدين السيدسو شيف تنفيذىمنتجع تروبيكانا جراند أواسيس شرم الشيخFarag Ali HusseinChef de PartieJaz Little Venice Resort Ain Sukhnaفرج على حسينشيف دى بارتىمنتجع جاز ليتل فينس العين السخنهMohamed Abdallah Amr El DawlaExecutive ChefOcean Club Hotel Sharm El Sheikhمحمد عبد الله قمر الدولةشيف تنفيذىفندق أوشيان كلوب شرم الشيخMohamed Samir AbdallahDemi Chef de PartieTropicana Grand Oasis Resort Sharm El Sheikhمحمد سمير عبد اللهديمى شيف دى بارتىمنتجع تروبيكانا جراند أوواسيس شرم الشيخMohie El Din Mokhtar HassanDemi Chef de PartieHoliday Inn CityStarts Cairoمحى الدين مختار حسنديمى شيف دى بارتىهوليداى إن سيتى ستارز القاهرةMustafa Mahmoud BeshirDemi Chef de PartieThe Baron Palms Resort Sharm El Sheikhمصطفى محمود بشيرديمى شيف دى بارتىمنتجع البارون بالمز شرم الشيخReda Abul Fadl HamadallahPastry ChefSonesta Tabaرضا أبو الفضل حمد اللهشيف حلوانىسونستا طاباSherif Ahmed Mahmoud El SherifSous ChefInterContinental Al Jubail Saudi Arabiaشريف أحمد محمود الشريفسو شيفإنتركونتيننتال الجبيل المملكة العربية السعوديةWagih Ragab Abdel Kader AhmedChef de Partie Ice CreamCroquant Co. for Food Industries CairoWalid Zaghloul AliSous ChefAli Baba Restaurant Dahabوجيه رجب عبد القادر أحمدشيف دى بارتى أيس كريمشركة كروكون للصناعات الغذائية القاهرةM a r c h - A p r i l 2 0 1 0Walid Said IbrahimDemi Chef de PartieSerenity Makadi Heights Safaga Hotelوليد سعيد إبراهيمديمى شيف دى بارتىفندق سيرينتى مكادى هايتس سفاجاوليد زغلول علىسو شيفمطعم على بابا دهب27C h e f ' s C o r n e r

CE Co A m pN etw i tMi oe nm b e r sJ u n i o r C h e f M e m b e r sأعضاء من شباب الشيفاتAhmed Sobhy El Metwally Moussa3rd Commis Hot KitchenPyramisa Sahl Hasheesh Hotel Hurghadaأحمد صبحى المتولى موسىطباخ ثالث مطبخ ساخنفندق بيراميزا سهل حشيش الغردقةAlaa Ibrahim Mohamed Mohamed2nd CommisNile Maxim Floating Boatعالء إبراهيم محمد محمدطباخ ثانىالمركب العائم نايل مكسيمAmr Mohamed Abdel Moneim2nd CommisAlegria Golf Club Cairoعمرو محمد عبد المنعمطباخ ثانىالجيريا جولف كلوب القاهرةAshraf Sherif Mohamed Abdallah3rd CommisFairmont Heliopolis Hotelأشرف شريف محمدطباخ ثالثفندق فيرمونت هليوبوليسFahmy Safwat Ebeid GomaaKitchen ApprenticeHyatt Regency Sharm El Sheikhفهمى صفوت عبيد جمعةمتدربهيات ريجينسى شرم الشيخHassan Mohamed Mahdy2nd CommisHilton Hurghada Long Beach Resortحسن محمد مهدىطباخ ثانىمنتجع هيلتون لونج بيتش الغردقةIslam El Sayed El Metwally El Sayed3rd Commis Hot KitchenPyramisa Sahl Hasheesh Hurghadaإسالم السيد المتولى السيدطباخ ثالث مطبخ ساخنفندق بيراميزا سهل حشيش الغردقةKhalifa Mourad Gharib Mahmoud3rd Commis Hot KitchenPyramisa Sahl Hasheesh Hurghadaخليفة مراد غريب محمودطباخ ثالث مطبخ ساخنفندق بيراميزا سهل حشيش الغردقةMahmoud Abul HassanCommisSEAVIN PSS Egyptمحمود أبوالحسنطباخشركة سيفين بى إس إس مصرMohamed Abdel Aziz Khalil1st Commis Pastryمحمد عبد العزيز خليلطباخ أول حلوانىMohamed Zaghloul1st CommisFairmont Towers Heliopolis HotelMohamed El Sayed Kandil Ali3rd Commis Hot KitchenPyramisa Sahl Hasheesh Hurghadaمحمد زغلولطباخ أولفندق فيرمونت هليوبليس تاورزM a r c h - A p r i l 2 0 1 0Mohamed Anwar Basyouni Ismail3rd Commis Hot KitchenPyramisa Sahl Hasheesh Hurghadaمحمد أنور بسيونى إسماعيلطباخ ثالث مطبخ ساخنفندق بيراميزا سهل حشيش الغردقةمحمد السيد قنديل علىطباخ ثالث مطبخ ساخنفندق بيراميزا سهل حشيش الغردقةMohamed Yassin Aziz YassinStudentDeutsche Hotelschule El Gounaمحمد ياسين عزيز ياسينطالبالمدرسة األلمانية الفندقية الجونة41 28C h e f ' s C o r n e r

E C A N e w M e m b e r sMoussa Afify Moussa Abdel Aziz1st Commis Pastryموسى عفيفي موسى عبد العزيزطباخ أول حلوانىMustafa Ramadan Mustafa Shehata1st CommisLagoon Resort Alexandriaمصطفى رمضان مصطفى شحاتهطباخ أولمنتجع الجون اإلسكندريةSameh Samir Saad Zaghloul1st Commis PastrySheraton Resort Soma Bayسامح سمير سعد زغلولطباخ أول حلوانىمنتجع شيراتون سوما باىSamir Ahmed Mohamed Moussa1st CommisAli Baba Restaurant Dahabسمير أحمد محمد موسىطباخ أولمطعم على بابا دهبA s s o c i a t e d M e m b e r sأعضاء مساهمينAbdel Moneim Mohamed AliChairmanHalayeb Co. for Dairy Productsعبد المنعم محمد علىرئيس مجلس اإلدارةشركة حاليب لمنتجات األلبانAhmed Lotfy Ahmed Sayed AhmedChief StewardCreative Mexicana Sharm Resortأحمد لطفى أحمد سيد أحمدشيف استيواردمنتجع كرييتف ميكسيكانا شرم الشيخAli M. NasreldinGeneral ManagerGreat Restaurant Solutions Co. Cairoعلى محمد نصر الدينمدير عامشركة جريت رستورانت سليوشنز القاهرةAyman El Sayed AliHuman Resource Assistant ManagerTaba Hilton Hotel & Nelson Villageأيمن السيد علىمساعد مدير الموارد البشريةفندق هيلتون طاباGhada El Sayed Abdel RahmanMary Youssef AminAdministrativeJoe & Jano Companyغادة السيد عبد الرحمنM a r c h - A p r i l 2 0 1 0Magdy Ismail AbdouhOperation ManagerEl Soubaeya Co. for Touristic Projectsمجدى إسماعيل عبدهمدير تشغيلالشركة السباعية للمشروعات السياحيةماري يوسف أمينإداريةشركة جو أند جانوRahaf Osama Hassan Maajeenyرهف أسامة حسن معاجينى29C h e f ' s C o r n e r

W o r k s h o p sCertified Participants of «HACCP Food Safety» training workshop held from 12 till 14January in cooperation with United Registrar Systems (URS) Egypt, kindly hosted by SafirSuites Hotel Zamalek Hotel. Congratulations!Ahmed Barakat Chef de Partie InterContinental CityStars CairoAhmed El Etreby Executive Chef THM Group CompanyAhmed Hashem 3rd Commis Safir Suites Hotel ZamalekAhmed Mahmoud Salah Demi Chef de Partie JW Marriott Hotel CairoAhmed Zaki Sous Chef Hot Kitchen Grand Hyatt Cairo HotelHany A. Meguid El Guindi Student High Institute of Tourism & Hotels & ComputerHany Hamed Sous Chef Holiday Inn CityStars CairoMahmoud Abdel Khalek HACCP Manager Ramses Hilton HotelMahrous Rashad Demi Chef de Partie Safir Cairo HotelMohamed Abou El Fettouh Chef de Cuisine Grand Hyatt Cairo HotelMohamed Hasb El Sayed Gouda Chef de Partie Holiday Inn CityStars CairoMohamed Saber Demi Chef de Partie InterContinental CityStars CairoMohamed Sabry 1st Commis Safir Suites Hotel ZamalekMohamed Sadek Junior Sous Chef Ramses Hilton HotelMohamed Saied Mohamed Demi Chef de Partie InterContinental CityStars CairoSaber Tolba Ibrahim Chef de Partie Holiday Inn CityStars CairoSalah Lotfy Assistant Food & Beverage Safir Cairo HotelTarek Fathy Sous Chef Butcher Grand Hyatt Cairo HotelCertified Participants of «Preparation of Cakes & Cake Frostings» training workshop heldfrom 7 till 10 February, hosted by Safir Suites Hotel Zamalek, and kindly sponsored byJuhayna. Congratulations!Ahmed Hassanein Youssef Demi Chef de Partie Safir Cairo HotelAhmed Mohamed Ezz 1st Commis InterContinental CityStars CairoAhmed Shawky 1st Commis InterContinental CityStars CairoAmir Gamal 3rd Commis InterContinental CityStars CairoDalia RagabGeneral ManagerGihan El AkadHamdy Mohamed Ali Ragab Executive Chef Club of Abu Quir Company for FertilizationHend Sayed Ghannam Chef Hend Made FoodHussein Hamdy Demi Chef de Partie Safir Suites Hotel ZamalekJoseph Yousry Youssef Yaacoub Head Chef SEAVIN PSS EgyptLaila SedkyMary Youssef Amin Administrative Joe & Jano CateringMohamed Abdel Moneim 2nd Commis Safir Suites Hotel ZamalekMohamed Ali Abdel Salam Senior Chef Bakery SEAVIN PSS EgyptMohamed Sabry 1st Commis Safir Suites Hotel ZamalekNehal ZaherRahaf Osama HassanSayed Alaa El Din Bakery Chef Reika GroupWalaa Ibrahim El SaadanyPharmacistC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 030

C o m p e t i t i o nCertified Participants of «Professional Buffet Setting» ECA on premise training workshop atLe Meridien Heliopolis held on 11 February. Congratulations!Abdel Moneim A. Monsef A. LatifAhmed Mahmoud AzabAl Shaimaa Mohamed Abdel HakAli Abdel Sattar MousaAshraf Hassan KhalilAyman Mohamed A. Hakim MahmoudAyman Sedik Abu BakrHamdy Ashour Abdel Moati El SayedMagdy Abbas Mohamed FahmyMahmoud Ahmed Mahmoud MohamedMahmoud Ahmed Taha AhmedNabil Mohamed AbdallahOsama Ahmed Ahmed HassanOsama Shafik Shafik MohamedRamadan Saad RamadanChef Oriental CuisineChef Oriental CuisineChef Thai CuisineSenior Chef de PartieSenior Chef de PartieButcher ChefSenior Chef de PartiePastry ChefChefChefExecutive ChefChef KitchenSenior Chef de PartieChef de Partie PastryChef de PartieCertified Participants of «Handling & Cooking Meat» training workshop held from 15 till17 February, hosted by InterContinental CityStars Cairo, and kindly sponsored by Juhayna.Meat supplies were sponsored by AM Foods. Congratulations!Ahmed Mohamed El-Damarany Chef Pyramid Navigation CompanyAl Sherif Hassan Yakout Owner The Egyptian Company for TextilesAly Abdel Rehim Hamada Chef Pyramid Navigation CompanyAshraf Ahmed Mohamed Darwish Demi Chef de Partie Blue Nile BoatEmad Fayek Sous Chef de Partie Blue Nile BoatEmad Masaud Megalla Demi Chef de Partie Butcher JW Marriott Hotel CairoGaber Gomaa Morsy Chef Pyramid Navigation CompanyHamdy Allam Junior Sous Chef Radisson Blu Hotel TabaKhaled Ahmed El Sayed Darwish Sous Chef Radisson Blu Hotel TabaMahmoud Rabei Mohamedy Head Chef IKEA Office for Trade & DesignMohamed Gomaa Ali Junior Sous Chef Hilton Sharm Waterfalls ResortMohamed Hosny Abdel Fattah Chef Pyramid Navigation CompanyMohamed Makboul Miraz Chef Pyramid Navigation CompanyMohamed Mohamed A. Aziz Lashin Chef Pyramid Navigation CompanyRamadan Abdel Rahman Gharib Chef de Partie Hilton Sharm Waterfalls ResortSaber Mohamed Abdel Khalek Commis InterContinental CityStars CairoTaha Mohamed Mohamed Chef Pyramid Navigation CompanyTarek Hanafy Hassan 2nd Commis InterContinental CityStars CairoWahdan Mahmoud Ibrahim Butcher Chef Abu Shakra RestaurantsWahid Attia Mohamed 2nd Commis InterContinental CityStars CairoWaleed Abdel Ghani Demi Chef de Partie Safir Cairo HotelYasser Fathi Shamaa Chef Pyramid Navigation CompanyC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 031

C a l e n d a rMark YourCalendarMarch'10The 8th Istanbul International Gastronomy Festival will beheld between 18 and 21 March in Turkey. After the tremendoussuccess of the previous editions of the event, the organizers"All Cooks Federation of Turkey" are confident that this yearwill bring a lot of enthusiastic competitors from and beyondWACS organizations. In the past, the festival witnessed some 26countries participating, thus promoting Turkey and its cuisineto the rest of the world. This year, the competitions will be openfor two categories: Senior and Junior Chefs, who will compete inthree different sections: Practical, Display and Team competitions.For more information please visitwww.istanbulgastronomyfestival.com. For registration andfurther inquires you may contact "All Cooks Federation of Turkey”on 00 90 212 272 46 40 or fax 00 90 212 272 46 41 or emailfestival@tumaf.org.trApril'10HORECA 2010, featuring the Levant Trade Show for theHospitality and Foodservice Industries, and the InternationalFood & Drink Exhibition, will be held from 27 to 30 April inLebanon. New pavilions this year will include the Wine and DrinksPavilion, which will showcase wine, alcoholic and non alcoholicbeverages and the Coffee and Tea Pavilion, which will displaycoffee and tea producers and importers. Further the hospitalityshow will stage the Hospitality Salon Culinaire, LebaneseBartenders Contest, Table Setting Contest and Hospitality AnnualForum. For more information contact Joumana Dammous-Salamé, managing director Hospitality Services on00961 1480081, fax 00961 1482876 or emailinfo@hospitalityservices.com.lb or visitwww.hospitalityservices.com.lbMay’10Host Sharm Salon Culinaire’10 in conjunction with the HostSharm exhibition for the hotel and catering industry will beheld from 10 till 13 May at the Savoy Hotel in Sharm El Sheikh.Host Sharm is a hospitality and catering trade fair targeting thefast-growing hotel and tourism sector in Sharm El Sheikh. Theexhibition is organized by the Egyptian Group for Marketing(EGM), well-known for their successful organization of theannual Hace exhibition in Cairo. The ECA will organize the HostSharm Salon Culinaire, as well as live cooking competitions inconjunction with the exhibition. For more information on HostSharm exhibition contact EGM on 0020 2 22635215 / 22619160or email info@hace.com.eg for more information on competitionrules or lectures email egyptchefs@egyptchefs.com or visitwww.egyptchefs.com or call ECA on 0020 2 37622116 / 7 / 8.June’10The 13th National Salon Culinaire, organized by the EgyptianChefs Association (ECA), is scheduled to take place on 29 Juneat the InterContinental CityStars. More than one hundred Chefsrepresenting catering and hospitality establishments throughoutEgypt will compete in 14 different culinary categories for thehonor of bronze, silver and gold medals. Various teams ofdifferent hotels will compete for the ECA Culinary Trophy 2010.Further special awards will be given to the highest individualscores as well as chefs under the age of 25 with the highest score.For more information on competition categories and rules visitwww.egyptchefs.comSeptember'10InterMopro/Cool/Meat will take place from 12 to 15September 2010 in Dusseldorf, Germany. The three internationaltrade exhibitions InterMopro (dairy produce), InterCool (frozenproducts, ice cream, technology) and InterMeat (meat andsausages) will be held under the slogan "Tomorrow's FreshWorld!" The common motto of this trio of freshness in 2010will be Sustainability and Corporate Social Responsibility (CSR),explains Wilhelm Niedergoker, Managing Director of MesseDusseldorf. "As consumer awareness of the social and ecologicalconsequences of economic actions grows, so will the need forproviders to develop and communicate serious interest in thewell-being of employees, customers, suppliers as well as of theenvironment as a whole"; adds Niedergoker. All in all, over 950exhibitors from 30 countries are expected. For more informationvisit www.intermopro.de ; www.intercool.de andwww.intermeat.deOctober’10HACE'10, the 30th International Hotel Supplies & CateringEquipment exhibition, will take place from 24 to 27 Octoberat the Cairo International Convention Center. In addition to theannual live cooking competitions such as fruit and vegetablecarving, Asian cuisine, pasta dishes and mystery baskets conteststhe Egyptian Chefs Association will once again organize a FemaleChef of the Year contest. The Culinary Ambassadors of Egypt willalso show their talents, just before their departure scheduledthe following month to compete at the Culinary World Cup inLuxembourg. For more information on the exhibition, contactthe Egyptian Group for Marketing (EGM) on 0020 2 2635215 /2619160 or email info@hace.com.eg For more information onthe culinary shows and competitions contact the ECA on0020 2 37622116 / 7 / 8 or email egyptchefs@egyptchefs.comNovember'10Expogast 2010, the Culinary World Cup, "Salon de laGastronomie, de l'Art Culinaire et de la Pâtisserie", organizedby the Vatel-Club Luxembourg, will take place from 20 to 24November in Luxembourg. The Culinary World Cup for chefsis, after the IKA Culinary Olympics, one of the largest and mostprestigious international competitions. Many youth, militaryand national teams will compete for medals and the prestigiousWorld Cup title in Luxembourg. Egypt plans to participate with aNational Team and individual competitors. For more informationvisit www.vatel-club.luC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 032

T h a n k Y o uThank You To All Corporate ECASponsorsP l a t i n u m S p o n s o r sAM FoodsUnilever FoodsolutionsD i a m o n d S p o n s o r sAl Watania PoultryBasco Engineering & TradingContrade CenterDomtyDreem CompanyEgyBev / Egyptian International Beverage CompanyFarm FritesHeinzJuhaynaMass FoofsMilkanaNestleRed Sea WorldUinted Registrar of Systems Ltd.Wadi Food Industries Co.G o l d S p o n s o r sAl Qaswaa for Trade & SuppliesEgypt Bakery StoresEgyptian Eng. & Ind. Office for Hotel EquipmentEgyptian Company for Food Industries and CoolingEl Ansary for Trading & ConstructionEPEC - Egyptian Pasteurized Egg Products Co.Egyptian Swiss Co. for Food Industries (EgySwiss)Integral GroupIsmailia Food Industries Co. - FoodinaLevel CollectionRoyal Suite Co.Soudanco CompanyUS Wheat AssociatesWatania For Trading & DistributingThank You To All Corporate ECAMembersشكر خاص لرعاة جمعية الطهاةاملصرينيالرعاة البالتنيونايه ام فوودزيونيليڤر فوود سيلوشنزالرعاة الماسيوندواجن الوطنيةباسكو للهندسة والتجارةشركة كونتريد سنتردومتىشركة دريم ‏)شركة مساهمة مصرية(‏أيچى بيڤ / الشركة المصرية الدولية للمشروباتفارم فريتسهاينزچهينةماس فوودزميلكانانستلهرد سى وورلدشركة أنظمة التسجيل المتحدةشركة الوادى للصناعات الغذائية ‏)وادى فوود(‏الرعاة الذهبيونالقصواء للتجارة والتوريداتمصر لمستلزمات المخابزالمكتب الهندسى الصناعى المصرى لمعدات الفنادق ‏)إلڤيرا فايز جندى(‏الشركة المصرية للصناعات الغذائية والتبريداألنصارى للتجارة والمقاوالتالشركة المصرية لمنتجات البيض المبسترالشركة المصرية السويسرية للصناعات الغذائية / إچي سويسإنتجرال جروبشركة اإلسماعيلية للصناعات الغذائية - فوديناليفيل كوليكشنشركة رويال سويتشركة سودانكوهيئة القمح األمريكىوطنية للتجارة والتوزيعشكر خاص ألعضاء اجلمعية مناملؤسساتBua Khao Thai RestaurantsConcorde El Salam Hotel CairoCoral Sea Imperial Resort Sharm El SheikhFive Stars RestaurantHilton Luxor Resort and SPAIberotel and Solymar Hotels and Resorts Marsa AlamInterContinental Hotels Group CityStars ComplexKamel Bakery for Food Products Ravioli (Cookie Man)Master Establishment for TourismMonginis for Food and Services LTDPlatinum Services LTDRamses Hilton HotelSafir Cairo HotelSafir Suites Zamalek HotelSano Restaurants and Food CateringSeasons Resort and Country ClubSEAVIN PSS EgyptSemiramis InterContinentalShepheard Hotel CairoSheraton Cairo HotelSunrise Resorts & Cruisesمطاعم بواخاو التايالنديةفندق كونكورد السالم القاهرةمنتجع كورال سي امبريال شرم الشيخمطعم فايف ستارزمنتجع وسبا هيلتون األقصرفنادق ومنتجعات ابروتل وسوليمار مرسى علممجموعة فنادق انتركونتننتال سيتي ستارزشركة كامل للمخبوزات واملنتجات الغذائية رافيولي ‏)كوكي مان(‏منشأة ماستر للسياحةشركة موجنينيز لألغذية واخلدمات احملدودةشركة بالتينيوم للخدماتفندق رمسيس هيلتونفندق سفير القاهرةفندق سفير الزمالكشركة سانو للمطاعم واإلمدادات الغذائيةمنتجع سيزنس كانتري كلوبشركة سيفني بي إس إس مصرفندق سميراميس انتركونتننتالفندق شبرد القاهرةفندق شيراتون القاهرةفنادق عائمة ومنتجعات صن رايزC h e f ' s C o r n e rM a r c h - A p r i l 2 0 1 033