Professional Documents
Culture Documents
CHEF'S CORNER
dG cGh T
Vegetarian Cuisine
JdG G
Diamond Sponsors
Gold Sponsors
I n d e x
25
Issue 68
January - March 2012
editorial
Markus J. Iten
ahmed el nahas
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9
10
20
34
training
Chefs Career: a Life of Learning
eCa Bookstore
Quiz (arabic section)
eCa Workshops (arabic section)
14
36
44
47
new at eCa
eCa Culinary Passport for Professionals
eCa Business Club
17
23
feature
Vegetarian Diet: More than Just skipping the Meat
26
recipes
Vegetarian Delights
Mothers Day Cake
easter Cake
29
32
33
Meeting Point
WaCs Junior Chefs
red sea Chefs tourism Promotion
Chefs news
Welcome eCa Members
Calendar (arabic section)
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25
40
43
49
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C h e f ' s Co r n e r
e d I to r I a l
Dear Chefs, Gourmets and Friends,
Publication of the
Egyptian Chefs Association
Registration number: 4476
Head Office:
20 Salem Salem Street,
Agouza, Giza
Telephone / Fax 02 376 22 116 / 7 / 8
Red Sea Chefs Chapter:
065 345 3396
E-mail: egyptchefs@egyptchefs.com
Website: www.egyptchefs.com
Executive Director
Mirjam van IJssel
Director of Operations
Ashraf Gamal
Membership Department
Amr Abdel Salam
Sarah Wael
Public Relations
Samira Mahmoud
Anet Gunter
Website & Publication
Marwa Said
Samira Mahmoud
Violeta D. Salama
Production & Graphic Design
Ashraf Shukri / Lunar Graphics
Hany Kamal
Receptionist / Secretary
Maria Samir
Translation
Amal Bassaly
Hussein Sayed
Red Sea Chefs Chapter
Dina Kamel Fahmy
Neveen Gamil Rachid
Cover Photo
courtesy the World Encyclopedia of
Cooking Ingredients
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Markus J. Iten
President, Egyptian Chefs Association
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C h e f ' s Co r n e r
e d I to r I a l
Dear Hospitality Wizards,
Publication of the
Egyptian Chefs Association
Registration number: 4476
Head Office:
20 Salem Salem Street,
Agouza, Giza
Telephone / Fax 02 376 22 116 / 7 / 8
Red Sea Chefs Chapter:
065 345 3396
E-mail: egyptchefs@egyptchefs.com
Website: www.egyptchefs.com
Executive Committee
Honorary President
Hussein Badran
Chairman
Ahmed El Nahas
President
Markus J. Iten
Treasurer
Hossam El Din Mohamed
Training & Competitions
Essam Sayed Mohamed
Hossam El Din Mohamed
Markus J. Iten
Tarek Ibrahim
Restaurant Relations
Yuphadee Sawamiwast
Public Relations Juniors
Mohamed El Saadawy
Representative North Coast
Mohamed El Saadany
Chairman Red Sea Chefs
Essam Sayed Mohamed
Representative Red Sea Coast
Samir Abdel Azim
Representative Upper Egypt
Ibrahim Rashed
Ahmed El Nahas
Chairman, Egyptian Chefs Association
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C h e f ' s Co r n e r
I n t e r v I e w
Meet the
Culinary
Trainers of CTCE
the egyptian Chefs association asked its senior chef
members who changed their career, from hotel chefs
to Culinary trainers at the Culinary training Centers
egypt (CtCe), to share their thoughts and experiences
with their chef colleagues.
Tell us about your background?
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very keen to work in all the places where I could, from niche specialty
C h e f ' s C o r n e r
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I n t e r v I e w
hobby since I was a kid. My passion for food takes me away from
the Marriott, Sheraton and Ritz Carlton and finally, at the Movenpick.
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C h e f ' s Co r n e r
I n t e r v I e w
KA:
MH: The change was not easy and even had an impact on my
personal life, but after one year now, I feel proud and I am
conscious of the real value of what I do.
All trainers agreed that the Knife is the kitchen tool they
KA:
AAS: Trained chefs will return to their work ready to raise their
IR:
KA:
available time.
AES: I think this is the best project that has been established in
Egypt over the last 50 years.
professionalism.
IR:
IR:
KA:
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C h e f ' s C o r n e r
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I n t e r v I e w
be like most other countries in the region. Take Cyprus,
chefs who are willing to learn from others and teach others
MH: The value of this training will return value to the field
of tourism at large, throughout Egypt. It will take some
Build up professional
IR:
AES: Do not run after the money at the beginning of your life
(be more careful about the knowledge) and money will run
after you if you are a good chef.
IR:
My advice for young chefs starting out is: Please dont let
this opportunity go. This program is the best thing you can
They should start from the basics and build their way
another day.
KA:
Chefs who are always looking for new ideas. Chefs, who
work hard and are using all their five senses. And finally,
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C h e f ' s Co r n e r
t r a I n I n g
Chefs Career:
a Life of
Learning
When you make the commitment to a career as chef,
you also commit yourself to continued education and
constant self-improvement.
daily routines. However, before you can progress, you must first
know from where you started; you must have goals to reach for,
and a plan of action to achieve them.
Beginning with an honest appraisal of your skills and knowledge,
you can construct a realistic plan to improve upon your weaknesses
and build upon your strengths. You need a formal process for
your self-assessment. Consider it a part of your job and give it the
same dedication and commitment you give to your other daily
tasks and responsibilities. A journal is a good way to record your
starting assessment and keep track of your progress. Begin by listing
your strengths. This will motivate you to conduct the rest of the
assessment and give you a solid foundation from which to build. By
identifying strengths and acknowledging weaknesses, you are now
ready to construct a deliberate plan for improvement. What you do
with that information is based on what your career goals are.
Goal Setting
Where do you see yourself two years from now? Five years?
Ten? Do you have a picture of what your ideal job might be?
Perhaps you want to own your own restaurant, work in a hotel
or private club, have your own catering company, or be the chef
on a cruise; become a research and development chef or go into
culinary education or consulting. There are many different job
opportunities for chefs. Setting a personal career goal is essential
to professional success. Without a goal, how do you know when
youve reached the success you want?
A goal is like a destination. It is the type of job, level of income
and responsibility that you strive to achieve. Work by itself is not
a goal. Some may say, My goal is to work hard every day, and
goals, you may never realize when youve achieved them, and
dreams and desires. What is it that you want? Write it down. Look
edge of new ideas. Become the innovator and you will secure for
it over and think it over. Sometimes what you write down first is
not what you really want, but what you think you want. Do you
want the wealth and prestige that comes with managing a large
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thing a person can be asked to do. Especially for those who have
you make has an effect on your personal life, which you should
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t r a I n I n g
Plan to Succeed
Now that youve completed your self-assessment and
determined your goals, you need to construct a plan to make
them happen. There are five steps to building your professional
career ladder. Develop a set of short-term goals that will help you
achieve each step and you will be on your way to professional
success. Five steps to professional success are:
* Continuing education
* Professional posturing
* Expanding portfolios
* Progressive research
* Cultivating business and social contacts
Continuing Education
Structured educational programs help form a series of shortterm goals that can lead to advancement and success; from
formal apprenticeship programs to train the trainer programs
Without specific
Progressive Research
Professional Posturing
in which you want to work. You should begin the process with an
entry level job in a small-scale version of your dream job, one that
job. Instead, consider how much you can learn. One to three years
you into the professional spotlight. The more people you meet,
is recommended for this first step up the career ladder. Set a time
frame for this first position, and keep to your decision to move on
the more chances you will have for upward mobility. Professional
skills and education, and can teach your more, give you more
responsibilities, challenge your strengths and help you overcome
As you obtain new knowledge and new skills, your goals may
change. New opportunities may open that you were not previously
before moving on. With each subsequent job, plan to stay for an
Expanding Portfolios
Progressively challenging positions give you a comprehensive
egyptchefs@egyptchefs.com
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C h e f ' s Co r n e r
n e w at e C a
ECA Culinary
Passport for
Professionals
The Egyptian Chefs Association launches its ECA Culinary
Passport as a new service for its members.
N ow, w i t h yo u r ow n p e r s o n a l co py o f t h e E C A
Culinar y Passpor t, you can keep track of all your
achievements in ECA and WACS endorsed activities,
such as culinary competitions and training workshops.
Your ECA Culinary Passport is a reflection of your dedication
to professionalism. The passport is a great asset, not only to
keep records for yourself, but also to show your dedication to
learning and self-development when you go to job interviews.
Achievements listed in your ECA Culinary Passport include:
Medals won at ECA and / or WACS endorsed
competitions
WACS endorsed competitions you judged
Training workshops and examinations you completed
Each achievement will be listed on a page and
signed and stamped by the Egyptian Chefs Association.
ECA Culinar y Passpor ts will only be updated by the
ECA upon showing your certificate of achievement and
a valid ECA membership card. Achievements accomplished
star ting from 2010 (dated) onwards will be included
upon purchasing a passport and showing your certificates.
The ECA Culinary Passport costs LE 75 and is for members only.
Each passport will be issued with its own identification number,
and all records of passports issued and achievements listed in
your passport will be kept at the ECA head office.
For further information, please call ECA on:
02 3335 6446 or 02 3762 2116 / 7 / 8 or
email: amrfawaz@egyptchefs.com or
sarahwael@egyptchefs.com
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C h e f ' s Co r n e r
waC S n e w S
WACS Junior
Chefs
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C h e f ' s C o r n e r
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wa C S n e w S
In 1980 Bueschkens was elected President of WACS. He was
reelected in 1984 to a second term of four years, the first consecutive
reelection in the history of WACS. When he assumed the presidency,
it represented about 210,000 members in 23 countries and grew
to more than 1.8 million members in 51 countries. Bueschkens
declared as his primary goals: the creation of a multi-continent
WACS as a truly world-wide society, by attracting more countries
as members; and the creation of programs to interest youth by
bringing junior chefs into WACS activities. Well deserved honors
and accolades have followed Bueschkens the greater part of his life.
Bueschkens died suddenly of a heart attack in Basel, Switzerland on
September 8, 1996. He will be remembered as a great chef and a
man with passion and commitment.
Dr. Bill Gallagher, Honorary President and Honorary life member
of WACS, is the custodian and namesake of the Bill Gallagher
Junior Chefs Forum. The Junior Forum commenced at the WACS
Congress held in Japan in 2002, with consequent Bill Gallagher
Junior Chefs Forums in Ireland, New Zealand, Dubai, Chile, and
now the upcoming one in May 2012, in Daejeon, South Korea.
Each Junior Chefs Forum since Japan has been fine tuned to
develop and provide future leaders of our industry with relevant,
pertinent and valuable discussion topics, presentations and
workshops, containing information they can take away with them
and share with their counterparts at home; ensuring that the
benefits of their attendance are extended to other young chefs in
each of the countries that participate in the Junior Chefs Forum.
WACS also launched the WACS Young Chef Ambassador
initiative. A WACS Young Chef Ambassador plays a central role
in the young chefs clubs in their continental area, by reaching
out to the Association country presidents and establishing
a relationship with young chefs from within the WACS
Associations, says Andy Cuthbert, head of the WACS Junior
Development Team. Recently, WACS appointed two new young
chef ambassadors Jon Garratt, from Canada, and Jasper Jek,
from Singapore. As WACS young chef ambassadors, they will
represent the continental area of WACS, on behalf of the Young
Chefs Development Team, acting as a conduit between young
chefs, WACS associated members and educational bodies. Jon
and Jasper were selected because of their involvement and good
work with the young chef associations in their regions.
WACS Young Chefs have now their own newsletter
announcing the most recent developments on WACS Junior
Chefs initiatives, as well as winners of Junior Chefs Competitions,
and more. They also have their own group on Facebook and their
own blog on www.wacsjunior.blogspot.com. Junior chefs can
join the WACS Congress and Bill Gallagher Junior Chefs Forum
in Daejeon, from 1 5 May, against reduced conference fees
(regular fee 550 Euros, for Juniors (under age of 25) 250 Euros.
Fore more information visit www.wacs2012.org
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C h e f ' s Co r n e r
P r o f I l e
Osama El Sayed,
Born to the
Profession
With marked enthusiasm for his subject and expertise
in his field, tV Celebrity Chef osama el sayed, can
take his audience through a world of culinary delights
in several easy steps. Chef osama has won multiple
awards, but his major prize is the love of his audience,
the source of his success and fame.
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C h e f ' s C o r n e r
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P r o f I l e
cuisine scene in the Arab world. The public made me and without
them and their continuous support, I wouldnt be here right now! You
dont bite the hand that feeds you! I keep a down to earth approach
when dealing with my fans in and out of the studio, says Chef Osama.
Chef Osama El Sayed will be one of the keynote speakers at
the 35th WACS Congress scheduled to take place this year from
1 till 5 May in Daejeon, South Korea. For more information on the
WACS Congress visit www.wacs2012.org.
Sweets of Arabia
Unlike many parts of the world, where a good dessert is the
natural conclusion to a good meal, Arabian desserts are treats
that are meant to stand alone. We often enjoy them in the midafternoon with a small cup of fresh mint tea, and have built some of
our fondest memories from just such occasions, Chef Osama says.
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C h e f ' s Co r n e r
Join me
inDaejeon!
Chefs from around the world
are coming together at the
35th WACS World Congress.
Our destination is
vibrant Daejeon.
Enjoy exciting speakers and
engaging competitions. Learn
about new products and food
trends. Network with fellow
chefs and suppliers. Have an
unforgettable cultural
experience while enjoying
best-in-class hospitality and
amenities.
n e w at e C a
ECA Business
Club Kicks Off
to help and support marketing and sales managers
of catering supply companies, the egyptian Chefs
association has launched its eCa Business Club for
networking, sharing of experiences and learning.
The ECA wishes to thank Gala Zaki and the distinguished guest
speakers for their time and effort in sharing their expertise with
the ECA Business Club members. Stay tuned to the Associations
NewsFlash announcements for upcoming ECA Business Club
The ECA Business Club started its activities for 2012 with Galal
Zaki, a wizard of Integrated Marketing Communications and CEO
public relations. The ECA Business Club will provide the needed
hospitality sector.
To join and benefit from the ECA Business Club, all you need
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C h e f ' s Co r n e r
r e d S e a n e w S
the main employer and income generator of the Egyptian economy
and essential in achieving more stability and better livelihood for all
Egyptians. The Red Sea chefs hope to get their message across to
the world that the beautiful beaches of Egypt are safe and that they
look forward to welcoming tourists to their favorite sunny getaway.
The 432-square-meter strawberry cake consisted of 500 kg
of strawberries, 250 kg flour, 250 kg sugar and 85 kg of Chantilly
Cream, among other ingredients. To present it in this unique
fashion, over 150 chefs were standing inside and all around the
cake ready to hand out the thousands of portions to the guests.
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C h e f ' s Co r n e r
f e at u r e
Vegetarian Diet:
More than Just Skipping the Meat
forget lentils and tofu! Vegetarian cooking is enjoying a makeover, prompting meat eaters to put down their
steak knives. the number of vegetarians worldwide is on the increase, and this is not a just a passing trend, but a
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C h e f ' s C o r n e r
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however does not negate the fact that the majority of people
Vegetarian food is no
be found in many forms; from lentils and chick peas, to fava (or
gram for gram, cheese, nuts, and lentils, for instance, contain
ful), kidney, lima and butter beans. Each of the different pulses
gives its own taste and texture to the meal, thus contributing
to a rich variety of flavors. Worldwide, local cuisines are full of
with its baked beans, to Mexico and the frijoles (refried beans);
from India with its flavorsome dhal to Egypt and its whole hearty
gastronomy.
which are natural sources of vitamins and minerals, now form the
are forever mixed with rice noodles and with vegetables for a
lentils, rice and pasta, is a staple dish loved by the entire nation.
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C h e f ' s Co r n e r
f e at u r e
Mother nature has been abundant in her many gifts, with a myriad of vegetables
gracing the various corners of our world. Globalization and the international trade
has made it easier for us to obtain a greater variety of fruits and vegetables all
year round, which has resulted in many more dining options. An assortment
of foreign fruits, vegetables and herbs are available in the local markets, such
as: mushrooms, bock choy, bean sprouts, snowpeas, avocados, lemongrass.
etc. Making a delightfully fragrant Asian vegetarian stir-fry or a vegetarian
Indian korma can provide for a healthier alternative to meat or chicken dishes.
Add some pineapple, coconut, or a crunchy green papaya for even more authentic
taste. And if homemade old fashioned cooking is on the menu for the day,
sauted spinach with onion or vegetarian dolmas offer wonderfully
nutritious options.
Many vegetables can also be eaten raw, though cooked
they tend to have more enhanced flavor. Vegetables
however, should not be overcooked, because that will
destroy all their nutrients and damage their texture.
There are many different ways they can be prepared, some
of which do not require fat. Grilling and barbecuing leave
the food with a crisp outer coating, while braising and stewing
result in tender, moist vegetables. Boiling and poaching are also
calorie-reducing methods of cooking, but they tend to strip the
vegetables of most of their nutrients, so steaming might be the
better option.
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2. Brush the aubergine and courgette with the oil, and sprinkle with
the herbs and salt and pepper. Cook under a hot grill for 5 minutes,
about 10 cm from the heat. Brush the aubergine with pesto.
3. Cut one of the strips of leek into 4 long strands and set aside.
Take 3 strips of leek and lay on top of one another in a star
formation. Assemble the leek parcels.
4. Put the parcels on to a baking tray and bake in a preheated
oven at 180 C for 10 minutes.
5. Whisk the dressing ingredients together, and spoon on to 4
serving plates. Place a parcel on top and serve.
Fold the leek strips over the filling so they meet on top in the
middle and enclose the filling completely.
Pesto Dressing
3 tbsp
3 tbsp
1 tsp
Olive oil
White wine vinegar
Ready-made pesto
1. Blanch the leek in boiling water for 1 minute. Drain and rinse.
Separate the green layers to give 13 strips.
Tie the parcel with one of the long strands of leek. Repeat with
the remaining leek strips, vegetables and leek strands.
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C h e f ' s Co r n e r
r e C I P e S
Glamorgan Sausages
Serves 4
Serves 6
150g
Butter
125g
250g
1 pc
60g
30g
4 tbsp
Cooking cream
2 tbsp
6 pcs
Brioche
1 tsp
1 tsp
Mustard powder
60 g
2 pcs
Eggs
1 tbsp
Milk
1. Melt the butter in a large frying pan, add the mushrooms, and
2 tbsp
Sunflower oil
cook over high heat, stirring from time to time, for 3 minutes or
until all the liquid has evaporated. Add the watercress, cream,
lemon juice, and pepper to taste, and cook until the watercress is
30g
just wilted.
1. In a bowl, combine the breadcrumbs, cheese, leeks, walnuts,
2. Hollow out the brioches. Spoon in some of the mixture.
sage or parsley, lemon zest, and mustard. Blend the goats cheese
into the mixture.
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2. Separate 1 egg, reserving the white and adding the yolk to the
remaining egg. Beat the egg and yolk into the cheese mixture
C h e f ' s C o r n e r
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3. Divide the mixture into 8 pieces and roll into sausages about 7 cm
long. Cover and chill for about 1 hour to allow the flavors to develop.
4. Sprinkle some flour onto a plate and season with salt and pepper.
Brush the sausages with the reserved egg white, then dip into the
seasoned flour until lightly coated all over. Shake off any excess flour.
5. Heat the oil in a frying pan, add the sausages, and cook over a
medium heat, turning occasionally, for 8-10 minutes until golden.
Drain on paper towels and serve hot, garnished with sage or parsley.
the goats cheese cubes, forming small balls. Chill, then coat and
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C h e f ' s Co r n e r
r e C I P e S
Preparation
B anana M i x
Ingredients
500g
40g
50g
50g
Banana sliced
Sugar
Butter
Lemon juice
Preparation
Preparation:
B a na na M o us s e
Ingredients
250g
250g
250g
50g
250g
Preparation
B anana sy ru p
Ingredients
200g
200g
80g
20g
Sugar
Water
Banana pure (La fruitire)
Lemon juice
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C h e f ' s C o r n e r
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Easter Cake
G enoese Cake
Ingredients
300g
250g
160g
750g
500g
175g
Preparation
Preparation
M a ngo M ou sse
Ingredients
200g
200g
200g
150g
Preparation:
Coconut Cr m e
Ingredients
200g
200g
200g
150g
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C h e f ' s Co r n e r
P r o f I l e
Compiled by: Amal Bassaly
Stay away from titled positions, dont worry about salaries.
You need to look inward, you need to be humble, you need
to learn not just about technique and the restaurant life, but
also that both service and cuisine are of identical importance.
Beyond that, you need to read, and read, and read, literally
everything, not just food or cooking or food history. You need
to read literature, you need to challenge yourself and learn how
to think critically. You need to be a leader, and youll never be
a great leader unless you can distill an idea and communicate
it to others. Beyond that, wherever you are and whatever the
expectations of you, your own expectation of yourself has to
exceed that. Those are some of Charlie Trotters mottos.
Trotter is a famous chef and restaurateur from Chicago, who
never went to culinary school, and is completely self-taught.
Midway through his college tenure at the University of Wisconsin
in Madison, he decided to take a year off and read every book
he could. This included cookbooks. As a way to make a living
while on this break, Trotter took a job as a waiter. Upon return
to college, where he earned his bachelors degree in political
science, he began cooking and actually doing small catering
parties. After graduating, Trotter traveled around the U.S. and
Europe to dine at only the finest restaurants. He wanted to learn
how the best gained that title, and see what the future could
possibly hold for him.
Together with his father as his partner he opened Charlie
Trotters in Chicago in 1987, which still operates today. Charlie
Trotters has established itself as one of the finest restaurants in
the world. The restaurant is recognized by a variety of prestigious
national and international institutions including Relais &
Charlie trotters, as for his philanthropic work. a selftaught Chef who goes far beyond serving the Best
was also named The Best Restaurant in the United States by the
Wine Spectator in the year 2000.
Charlie Trotter is also the author of several cookbooks; The
restaurant series provides a glimpse into his award-winning
food in town.
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C h e f ' s C o r n e r
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P r o f I l e
do a lot, Trotter says. But I think for anyone who is drawn to this
things for people. Youre doing one of the most intimate things
manner.
Excellence Program. They eat a meal and are told how and why
the food was prepared in that way. Charlie Trotter was awarded
for his work with the Foundation by former President Bush at the
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C h e f ' s Co r n e r
e C a B o o k S to r e
Eight years in the making, The Flavor Bible is an essential book for
every kitchen library. A landmark book, it will inspire innovative
cooks and chefs by serving as an indispensable guide to flavor
affinities in todays kitchen. The Flavor Bible is your guide to
hundreds of ingredients, herbs, spices and other seasonings that
will allow you to coax the greatest possible flavor and pleasure
from your dishes. This astonishing reference book distills the
combined experience of dozens of Americas most innovative
culinarians, representing celebrated restaurants.
On Baking
Sarah Labensky, Priscilla Martell and Eddy van Damme
Pearson Prentice Hall, 2nd Edition
LE 285
Winner of the 2004 Gourmand World Cookbook Awards, On
Baking is a textbook of Baking and Pastry fundamentals. This second
edition is the most authoritative contemporary introduction to
baking and pastry arts, with advanced coverage of baking principles
and advanced decorating and confectionary techniques. Lavishly
illustrated and well written, On Baking emphasizes an understanding
John R. Walker
Published by Wiley
cover basic skills such as quick breads, cookies and pies, as well
LE 350
Baking will inspire readers creativity with over 900 photographs and
based on geography but on flavor. This radical shift calls for a new
to document classic dishes via recipes but to inspire the creation of new
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e C a B o o k S to r e
waters of the Antarctic. There are literally thousands of cooking
ingredients included! From the everyday to the exotic, this book
explores every category of foods from fruits and vegetables, fish
and shellfish, to traditional cheeses, staples such as grains and
pulses, herbs and spices, and store cupboard essentials such
as oils, vinegars and flavorings. Each entry includes a detailed
description of the appearance, flavor and aroma of the ingredient
and offers essential advice on preparation and culinary uses.
There are also illustrated step-by-step instructions for more
complex preparations and cooking techniques such as scaling,
cleaning and skinning fish, boning joints of meat and tying
roasts. This encyclopedia contains a wealth of information and
is an invaluable practical handbook for anyone who loves good
food and cooking.
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C h e f ' s Co r n e r
n e w S
Appointments & Promotions
ECA Senior Chef Member, Ahmed Abdel Salam Younes,
Executive Pastry Chef at the Hilton Malabo Hotel, Guinea,
recently moved back to Egypt and started working as Executive
Pastry Chef at the Four Seasons Hotel San Stefano in Alexandria.
The ECA wishes to welcome him back home and wishes him the
best of luck in his new location.
ECA Senior Chef Member, Emad Abdel Mohsen Abdel Aziz,
previously working as Executive Chef at Pyramisa Blue Lagoon
Hotel in Hurghada, has left Egypt and started working in
Saudi Arabia as Executive Chef for the Dar El-Manasek Hotel in
Mecca. The ECA wishes him all the best with settling in Saudi
Arabia.
ECA Junior Chef Member, El Sayed Mohamed Seif, 1st
Commis at Hilton Hurghada Resort, has recently been promoted
to Demi Chef de Partie. The ECA wishes to congratulate him on
his promotion. Keep up the good work!
ECA Senior Chef Member, El Sayed Abdel Rahman El
Assal, previously working as Sous Chef at Golden Five Hotel
Hurghada, has moved and started working as Executive
Sous Chef at Swan Oil Services Catering Company. The ECA
congratulates him on his promotion and wishes him all the best
in his new work location.
ECA Senior Chef Member, Amgad Abdel Dayim, Executive
Sous Chef at the Sheraton Miramar El Gouna, has recently moved
to the Three Corners Kiroseiz Hotel in Sharm El Sheikh. The ECA
wishes him best of luck in his new work location.
ECA Junior Chef Member, Ayman Nabil Ahmed, Pastry Chef at
Lahami Bay Beach Resort Marsa Alam, has recently moved to the
Hurghada Marriott Beach Resort in the same position. The ECA
wishes him all the best in his new work location.
ECA Senior Chef Member, Hassan Abdel Moneim Al
Shourbagy, previously working as Sous Chef at Hurghada
Marriott Beach Resort, has moved and started working as
Executive Sous Chef at Desert Rose Hotel Hurghada. The ECA
congratulates him on his promotion and wishes him all the best
in his new work location.
s t
Quarter 2012
39
C h e f ' s Co r n e r
n e w S
ECA Senior Member, Mohamed Moustafa El Bedwhy,
Family News
The ECA wishes to congratulate its staff member Marwa
Said on her recent marriage to Amr Bahgat. Marwa Said started
by two and carved on the bone at your table you will find
baby boy named Mazen. The ECA wishes him and his family
General News
Holiday Inn Cairo Citystars Awarded TripAdvisor
Travelers Choice Award
achieving a rating of 4.
40
C h e f ' s C o r n e r
s t
Quarter 2012
n e w S
has announced the promotion of Senior Chef Member and
work and dedication and he was able to lead Holiday Inn team to
a great success.
opening and has since led his team from success to success.
role of Chief Operating Officer for India, Middle East and Africa,
following the Retirement of John Bamsey. Pascal has been with
IHG for nearly 19 years. During his time with the company he
has held various operational roles across Asia, Africa and the
role has been Vice President Operations, Near East & Africa. As
Egypt in the IKA Culinary Olympics 2008 and World Cup of Chefs
& Catering Sales Manager. The ECA wishes him best of luck
41
1
s t
Quarter 2012
C h e f ' s Co r n e r
n e w M e M B e r S
Abdel Moneim Ibrahim
Pastry Chef
Grand Resort Hurghada
Pastry Chef
El Yasmine Village Hurghada
2990
Baker Chef
Sienna Egypt for Hotels Management
Pastry Chef
El Gamal Pastry Shop
Emad Mahmoud Essa
Executive Chef
Solymar Club Makadi
Executive Chef
Mohamed Fouad Serag El Din
Sous Chef
Tidewater Marine Egypt Co.
Head Chef
Iberotl Makadi Oasis Hurghada
Head Chef
Iberotel Saraya Makadi Hurghada
Quarter 2012
s t
Chef Artist
Hilton Hurghada Plaza
Muhammad El Hakiem Rachiemi
Executive Chef
El Mumtazah Caf & Restaurant Alexandria
43
C h e f ' s Co r n e r
n e w M e M B e r S
Roger Von Almen
Executive Chef
Movenpick El-Quseir
Executive Chef
Wadi Degla Club 6th of October
Samy Fouad Hassan
6
Shebl Abdallah Mohamed
Talaat Mahmoud Taha
Wael Shabaan Abdel Aal
Butcher Chef
Hilton Hurghada Resort
Chef Members
Abdel Aal Mohamed Rabaa
Butcher Chef
Hilton Hurghada Resort
2939
Head Chef
Anas El Demasky Restaurant
Chef de Partie
Continental Hurghada
Head Chef
Nubian Village Restaurant Cairo
Ahmed Abdel Rahman Ahmed
Sous Chef
Sun Rise Festival Hurghada
44
C h e f ' s C o r n e r
s t
Quarter 2012
n e w M e M B e r S
Ahmed Mahmoud El Sayed
Pastry Chef
Shams Safaga Hotel
Ahmed Sobhy Ragab
Baker Chef
Iberotel Makadi Beach Hurghada
Sous Chef
Sun Rise Festival Hurghada
El Basyouni A. Razek El Basyouni
Chef de Partie
La Poire
Head Chef
Abu Fares Restaurant
Chef de Partie
Golf Village El Solymania
Chef de Partie
THM Group Co.
Chef de Partie
Resta Club Resort Sharm El Sheikh
Chef de Partie
La Poire
Pastry Chef
Shabaka Pastry Shop
s t
Quarter 2012
Mohamed Magdy Mohamed
Demi Chef de Partie
The Breakers Soma Bay
45
C h e f ' s Co r n e r
n e w M e M B e r S
Mohamed Omar Mohamed
Chef de Partie
Continental Resort Hurghada
Chef de Partie
Hilton Hurghada Long Beach Resort
Mohsen Zakaria Mohamed
Mustafa Abu Rehab Mohamed
Chef de Partie
La Poire
Sous Chef
Aqua Park Albatros Resort
Sous Chef
Hilton Hurghada Resort
Mustafa Mahmoud Mohamed
Chef de Partie
Continental Resort Hurghada
Chef de Partie
THM Group Co.
Sous Chef
La Serina Restaurant
Chef Bakery
Monginis for Food & Services LTD
Sous Chef
Sun Rise Garden Hurghada
Ya Yan Yun
Chinese Chef
Beach Albatros Resort
Sous Chef
Grand Hotel Hurghada
46
C h e f ' s C o r n e r
s t
Quarter 2012
n e w M e M B e r S
Abdel Aziz Abdel Raouf Mohamed
2nd Commis
Beach Albatros Resort
Commis
Adams Farm El Manouria
Commis
Commis
Student
Culinary Training Centers Egypt
2nd Commis
Jaz Makadi Star Hotel
Ahmed Mahmoud Ibrahim
Student
Orman School for Tourism & Hotels
2nd Commis
Latinos Restaurant
Ahmed Ramadan Hanafy
Student
Culinary Training Centers Egypt
Ali Fathy Abdallah
3rd Commis
Shepheard Hotel
Commis
Latinos Restaurant
2937
Kamal Mohamed
1st Commis
Aroma Lounge Restaurant
1st Commis
Sapphire Hotel Hurghada
s t
Quarter 2012
47
C h e f ' s Co r n e r
n e w M e M B e r S
El-Amir Islam Salah El-Din
Student
Culinary Training Centers Egypt
Commis
Latinos Restaurant
Kamel Ahmed Mahmoud
3rd Commis
Student
Culinary Training Centers Egypt
Mahmoud Salama Ali
Trainee
Novotel Cairo Airport Hotel
Student
Culinary Training Centers Egypt
Trainee
Robinson Club Soma Bay
Mohamed Ahmed Abdallah
Mohamed Gaber Basyouni
Student
El Mamoun School
2nd Commis
Studio Misr Restaurant
Student
Culinary Training Centers Egypt
Mohamed Said Abdel Basset
1st Commis
La Poire
2nd Commis
Continental Resort Hurghada
1st Commis
Latinos Restaurant
3rd Commis
La Poire
48
C h e f ' s C o r n e r
s t
Quarter 2012
n e w M e M B e r S
Mustafa Raafat Mustafa
Student
High Institute for Qualitative Studies
1st Commis
La Poire
Samer Sultan Soliman
Student
High Institute for Qualitative Studies
2nd Commis
Carlos Caf - THM Group Alexanderia
Associated Members
Amina Abdel Aziz Ali
House Wife
Hannes Breuker
Restaurant Manager
Blue Nile Boat
49
1
s t
Quarter 2012
C h e f ' s Co r n e r
Mark Your
Calendar
May12
The 35th WACS World Congress will be held in Daejeon,
South Korea from 1 till 5 May12. The theme of the 35th WACS
Congress will be How to Feed the Planet in the Future. The
Congress will be hosting keynote speakers among them Egyptian
celebrity Chef Osama El Sayed and Malaysian Chef Sam Leong.
Austrian Chef Johann Lafer will talk about how to align culinary
arts to the nowadays preferred natural lifestyle of people and
Swiss Chef Anton Mosimann will address how to develop from
Cook to Chef to Businessman. Along side the Congress events
and competitions will take place such as the Bill Gallagher Junior
Chefs Forum, WACS Global Chefs Challenge, Hans Bueschkens
Junior Chefs Challenge and the International Sommelier Festival.
For more information visit the official WACS Congress website
www.wacs2012.org
Host Sharm Salon Culinaire12, in conjunction with the Host
Sharm exhibition for the hotel catering industry, will be held from
13 to 16 May at the Savoy Hotel in Sharm El Sheikh. Host Sharm is
the hospitality and catering trade fair which provides companies
the opportunity to promote their products and services to hotel
and catering businesses in the Sinai. The exhibition is organized
by the Egyptian Group for Marketing )EGM), renowned for their
successful organization of the annual Hace exhibition in Cairo.
The Egyptian Chefs Association will organize the Host Sharm
Salon Culinaire12 and several kitchen management training
workshops. For more information on obtaining booth space,
contact EGM on 02 2263 5215 / 2261 9160 or email info@hace.
com.eg and for more information on the chefs competition and
training workshops, contact the ECA on 02 3762 2116 / 7 / 8 or
email egyptchefs@egyptchefs.com or visit www.egyptchefs.com.
June12
The 15th Anniversary National Salon Culinaire, organized by
the Egyptian Chefs Association )ECA), is scheduled to take place
in June )date and location will be disclosed by ECA as soon as
finalized). Over one hundred Chefs, representing catering and
hospitality establishments throughout Egypt, will compete in
14 different culinary categories for the honor of bronze, silver
and gold medals. Various teams of different hotels will compete
for the ECA Culinary Trophy 2012. Further special awards will be
given to the highest individual scores as well as chefs under the
age of 25 with the highest score.
For more information on competition categories and rules
visit www.egyptchefs.com
October12
HACE12, the 32nd International Hotel Supplies & Catering
Equipment exhibition, will take place from 2 to 5 October at the
Cairo International Convention Center. In addition to the annual
live cooking competitions such as Asian cuisine, pasta dish,
chicken dish and mystery baskets contests, the Egyptian Chefs
Association will once again organize a Female Chef of the Year
contest and the True Chef Challenge.
For more information on the exhibition, contact the
Egyptian Group for Marketing )EGM) on 0020 2 2263 5215 /
2261 9160 or email info@hace.com.eg. For more information
on the culinary shows and competitions contact the ECA on
0020 2 3762 2116 / 7 / 8 or email egyptchefs@egyptchefs.com.
IKA / Culinary Olympics 2012, the International Culinary Art
Exhibition, will be held from 5 to 10 October in Erfurt, Germany. The
IKA / Culinary Olympics is the most prestigious competition for chefs
worldwide. Creativity and innovation, tradition and new ideas meet
in Erfurt in a melting pot of cuisine cultures. The event sets culinary
trends for the future, and all aspects of the perfect art of cooking are
presented in this international competition attended by more than
1,000 chefs coming from 48 different nations. The Red Sea Team,
under the leadership of Chef Essam Sayed, will compete as regional
team and with their participation proudly present not only their
region, but the chefs of Egypt at the Culinary Olympics in Germany.
For more information, contact the German Chefs Association
on 0049 696300 0617 or fax 0049 69630 00610 or visit www.vkd.com
November12
EquipHtel will take place from 11 to 15 November in Paris
Porte de Versailles. For more than 50 years, EquipHtel has been
the international hospitality industry event, showcasing the latest
trends and innovations every two years, and providing networking
opportunities for thousands of professionals across all sectors, from
trade association members to training colleges, public institutions
to private business: all united in their dedication to innovation and
creativity. In 2010, EquipHtel had 5 themed areas, 20 industry
sectors, 1,450 exhibitors and was attended by 107,091 professionals
of which 18,6% international visitors. EquipHtel will also host 50
top chefs from all over the world, and stage over 120 events.
For more information contact Delphine Gelly:
delphine.gelly@reedexpo.fr or Dalinda Bounouara
dalinda.bounouara@reedexpo.fr
World Travel Market (WTM) will take place from 5 to 8 November
at the Excel in London. Staged annually and organized by Reed
Travel Exhibitions, the WTM is the leading global event for the travel
industry and a vibrant, must-attend, four-day business-to-business
event, presenting a diverse range of destinations and industry
sectors to the UK and International travel professionals. It is a unique
opportunity for the whole global travel trade to meet, network,
negotiate and conduct business. By attending World Travel Market,
participants efficiently, effectively and productively gain immediate
competitive advantage for their business and stay abreast of the latest
developments in the travel industry.
For more information visit www.wtmlondon.com
49
2012
Certified Participants of ECA Knife Handling on Premises Training Workshop held on
12-13 December 2011 at the High Institute for Tourism & Hotels (Seyouf) Alexandria.
Congratulations!
Abdallah Kamel Nasr
Passed
Passed
Ayman Yehia
Passed
Emeil Fekry
Passed
Gamal Khaled
Passed
Passed
Passed
Passed
Passed
Passed
Passed
Passed
Participants of the Sugar Art Workshop training held on 05-06 February, kindly hosted by
Gallery of Chef Chahira Alexandria.
Adel Essa Ali
Novotel Cairo
Executive Chef
THM Group
Maher Ibrahim
Pastry Chef
Pastry Chef
Aswan Boat
Pastry Chef
Mustafa El Baz
Dona D
Nehad Saady
Pastry Chef
Pastry Chef
Pastry Chef
47
2012
Here's your chance to win LE 500! All ECA members are eligible to win an ECA voucher
worth LE 500 towards the purchase of any ECA merchandise, and all non-members have
a chance to win a one-year ECA Membership. Simply send in the correct answers to the
questions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECA
Member Mileage Points, your way to a free membership renewal. Fax your answers before
Sunday, 29 April, 2012 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz online
by visiting the ECA website at www.egyptchefs.com
Name:
Company:
Tel/Fax:
email:
The right answers to the Chefs Corner quiz of issue No. 67 are:
45
2012
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