EGYPTThe Art of Making History

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EGYPTThe Art of Making History

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Chef’s CornerIssue 64

March - April 2011

C o n t e n t s{ C o n t e n t s }

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EditorialMarkus J. iten 3ahmed El Nahas 4

World Chefs Without BordersChefs help at Salloum Border 5Donor list humanitarian aid at Salloum 33Egyptian Food Bank, a roadmap to Fight hunger 7

Featuresitalian Cuisine… Beyond pizza & pasta 9how to Open Oysters 14

recipesMother’s Day Cake 15Easter Cake 16

profileFerran adrià…the Salvador Dalí of the Kitchen 17

TrainingQuiz 18ECa Workshop Certifications 29

Meeting pointChef’s Corner News 19Welcome ECa Members 23Calendar 31

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Dear Colleagues and Friends of the Culinary Profession,

While sitting at the airport in Cairo awaiting my flight to Luxor, where I will have to check the construction on site of the kitchens of the Culinary Training Center, I was reflecting on the events of the last few weeks. We are all going through many economical and emotional highs and lows lately. For us Culinarians it has been particularly difficult due to lay-offs, unpaid vacations, no service charge and so on, and this will unfortunately continue for several more weeks or months, if not longer. I sincerely hope not. In the meanwhile, I suggest that you take all opportunities to further educate yourselves, be determined to get certified as chef and be the next to be hired due to newly learned skills and knowledge.

One event touched me especially deeply. This event or, better said “rescue effort”, happened at the Salloum border. Nermine Hanno, Chairman of the World Chefs Without Borders contacted Mirjam van IJssel, Executive Director of the ECA and wanted to know if we as Association could help the people stranded at Salloum, the border post between Libya and Egypt. Soon after, there was not only food but also buses in the discussion. Forty-eight hours later, Nermine, Yehia, Hany, and I left Alexandria and Cairo respectively with 9 busses and 2 trucks.

Ten hours later, we arrived at our final destination and parked the lot in front of the Red Crescent station. We immediately went to work locating as many Egyptians as possible to evacuate to Cairo or Alexandria. On the 3rd day we sent the last bus from Salloum to Alexandria. It made us all very happy and proud to make a difference and help some fellow nationals to get home safely. On the other hand, we still found thousands of non-Egyptians waiting to get helped by their respective governments and to be transported in one way or the other back to their home country. Unfortunately, they had no travel documents and often had to wait for days. Since this situation started several weeks ago, food and drinking water became in short supply. They waited in long lines, and many waited for nothing as supplies were finished before it was their turn. At least this was the case on our first day.

On the second day, more foods and water arrived from different aid organisations. Food hampers got distributed by the Red Crescent; well, sort of, as the small pick-up was almost taken apart! I was relieved to find the driver and the pick-up leaving the scene in a burst of speed, empty to the last bread crumb. And there were still many hundreds waiting.

On our third and last day on site, we delivered all the leftover food hampers and water to the Red Crescent building. Several organizations also delivered lots of water and food that day. This was the first real great day for all the thousands waiting, as all had a full meal for their wives, kids and themselves. Even a possible second meal for that day was discussed within the different aid organizations.

This was no TV, it was real! Situations like this happen in our world over and over again, day in and day out. I am very humbled by the great efforts many chefs and compassionate Egyptians, and others bestowed upon the ECA to assist the many unfortunate individuals.

Thank you all!

Markus J. ItenPresident, Egyptian Chefs Association

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Publication of theEgyptian Chefs Association

Registration number: 447620 Salem Salem Street,

Agouza, GizaTelephone / Fax 02 376 22 116 / 7 / 8E-mail: egyptchefs@egyptchefs.com

Website: www.egyptchefs.com

Executive DirectorMirjam van IJssel

Director of OperationsAshraf Gamal

Membership DepartmentMarwa Said

Amr Abdel Salam

Public RelationsAnet GunterSarah Wael

Website & PublicationSamira Mahmoud

Marwa SaidVioleta D. Salama

Production & Graphic DesignAshraf Shukri / Lunar Graphics

Hany Kamal

Receptionist / SecretaryMaria Samir

TranslationHussein SayedAmal Bassaly

Publication of theEgyptian Chefs Association

Registration number: 447620 Salem Salem Street,

Agouza, GizaTelephone / Fax 02 376 22 116 / 7 / 8E-mail: egyptchefs@egyptchefs.com

Website: www.egyptchefs.com

Executive Committee

Honorary PresidentHussein Badran

ChairmanAhmed El Nahas

PresidentMarkus J. Iten

TreasurerHossam El Din Mohamed

Training & CompetitionsHossam El Din Mohamed

Markus J. ItenTarek Ibrahim

Restaurant RelationsYuphadee Sawamiwast

Public Relations JuniorsMohamed El Saadawy

Representative North CoastMohamed El Saadany

Assistant Representative North CoastMohamed El Bedwhi

Representative Red Sea CoastSamir Abdel Azim

Representative Upper EgyptIbrahim Rashed

Dear Hospitality Wizards,

We are surely riding the waves of change in Egypt, with all the challenges and opportunities that are bound to come with that change. Although the revolution was frightening at times, its results are positive for Egypt’s future and the spirit of the young people in Tahrir has definitely reinvigorated the country. The slogan “Egypt: Where It All Begins” has acquired a new level of meaning after the revolution. Now the country symbolizes freedom and the power of peaceful demonstrations. We are beginning anew in Egypt, with peace and respect for human beings.

For us, working in the hospitality sector, and for many others, the transition period is not easy, as tourism numbers are down. However, this is temporary, and I wish to urge everyone to make the best out of the extra time on hand. Invest your time in training so as to be ready, more knowledgeable and better equipped in your job when tourism returns. And the tourists are bound to come back, many predict even in stronger numbers than before. So let’s get ready to serve them even better than before.

I just returned from the ITB in Berlin, one of the biggest travel fairs worldwide, where Egypt has been chosen to be the partner country for the ITB Berlin 2012. It goes without saying that H.E. Mounir Fakhry Abdel Nour, Minister of Tourism, and the Egyptian delegation were all thrilled with this nomination. The announcement is a definite proof that the Europeans are confident that Egypt is a safe country to travel to once again.

The Culinary Training Centers of Egypt will be ready to start classes in professional chef’s training by mid May. There were some delays with opening the centers, due mainly to the magnitude of the project and also partly to the events in Egypt over the past few weeks. However, the center’s kitchens are being installed, the culinary trainers have completed all phases of their training, and all the student manuals are ready. We are looking forward now to welcome our first students to start their 6-month intensive chef’s training program. They will be graduated and ready to enter the industry just before the winter season starts. This is also a great opportunity for all chefs who wish to get their official international certification. Now that you have a bit more time on hand you can study and get yourselves certified as chef.

Last but not least, I wish to congratulate the Egyptian Chefs Association on their great efforts and achievements in bringing relief to the less fortunate who fled Libya and got stranded at the Salloum border post. The Association, under the umbrella of the WACS – World Chefs Without Borders, helped provide thousands of refugees with food and water, and many Egyptians with transport to get safely home. The humanitarian aid still continues until today, and you can read more about it in this issue of Chef’s Corner. Well done, and a big thank you to all who helped!

Ahmed El NahasChairman, Egyptian Chefs Association

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It all started with a telephone call from Chef Nermine Hanno, Chairman of the World Chefs Without Borders and ECA Senior Chef Member, who asked the Association if we could do something for the people at the Salloum border crossing between Libya and Egypt. Two days and a whole lot more telephone calls later, a convoy of busses for evacuation and trucks with foods left for Salloum! How did the big humanitarian aid action come about within such short notice and with very little financial help needed from the Association?

Under the umbrella of the Humanitarian Aid Program of the WACS – World

Chefs Without Borders and in coordination with the Egyptian Red Crescent,

the World Food Program and the Egyptian Army, the Egyptian Chefs

Association (ECA) took action in helping the thousands stranded at the

Salloum border.

Chefs Help atSalloum Border

Chefs Help atSalloum Border

First Nermine Hanno communicated with the Egyptian army officials to see what was actually needed at the Salloum border. Once we received the information that they needed buses for evacuation and food and drink for the thousands stranded, we came immediately into action. Knowing that, due to the present situation in Egypt tourism numbers (and business in general) were very low, we called upon the travel agents and hotels to put their buses and cooling trucks to use to help the people at Salloum. We composed an electronic newsflash asking all of the Association’s contacts for assistance in providing buses and trucks. We also asked our sponsor companies and others for donations of high energy foods, water and juices.

Then we started calling and, as always, had pleasant and less pleasant surprises. Although the buses and cooling trucks are parked and not used at present and even though the Association offered to pay for drivers and petrol, the travel agents and hotels were not very willing to assist. Main reasons stated were that Salloum was too far away, or they could not find the drivers willing to go there, or they were afraid that the refugees would make their busses dirty and so on. In the end, Nermine Hanno received the confirmation of the Sawiris Foundation who offered to pay for the rent of nine busses for three days to evacuate Egyptians. The ECA sponsor companies, also suffering from the bad economic situation, were more forthcoming and trucks and food supplies soon started to arrive at the ECA office. Some staff members of hotels and catering companies, many already on lower salaries due to the present situation, decided to pay out of their own pockets to help. This was heartwarming, to see how they cared and tried to help. Although the Association does not know who they are, as they wished their names not to be mentioned, we are very grateful to them.

Staff members of the Association, along with the culinary trainers and the marketing executive of the Culinary Training Centers managed by the Egyptian Tourism Federation and other volunteers packed 3,000 food bags and loaded three trucks in approximately eight hours. Although the campaign only started on Wednesday morning, by Thursday evening the first truck was ready to leave, followed by another two trucks on Friday.

A team of nine drivers, and Nermine Hanno herself; Markus Iten, ECA President; Hany Kamal, ECA Graphic Designer; and Yehia El Mallah, Chief Steward of the Maritim Jolie Ville Alexandria, left on Friday at 6.00 AM to Salloum to assist with the organization on site. Over four days they traveled many kilometers and went through long hours of emotional hard work before they returned back home Monday afternoon. Their heartbreaking stories of what they witnessed at the border are many to tell and will live with them for a long time to come. But they were glad, knowing that with the support of the sponsors and friends of the Association, they were able to make a difference in many people’s lives.

The Association will continue its efforts to raise food donations to help the stranded refugees at the Salloum border as long as the need is there. If you wish to help by donating foods, money, or by providing transport; or if you wish to volunteer in packing foods, please call the Association on 02 376 22 116 / 7 / 8.

Together we have made and will continue to make a difference for the people at the Salloum border.

THANK YOU ALL!For a listing of organization who donated please see page 33

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Egyptian Food Bank, a Roadmap to Fight

Hunger The purpose of the Egyptian Food Bank (EFB) can be described in one short sentence;

to eradicate hunger in Egypt. The way they go about it, however, cannot be described

in just one sentence. In a relatively short six years, the organization has managed to

establish many programs all serving this one mission to fight hunger. Mirjam van

IJssel spoke to Dr. Moez El Shohdi, Chairman of the EFB, to find out how they work

toward reaching their noble goal.

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Dr. Moez El Shohdi is a Business Management graduate from Cornell University, New York and holds a Ph.D. in Management from the same Ivy League university. For over 30 years he has been in the hotel trade in Egypt, running a chain of top hotels. Now he devotes his prime hours to the EFB, whilst still maintaining his

position as President of Style Hotel International.

In Egypt, over 16 million people are believed to live under the poverty line, which means living on less than 1,000 Egyptian pounds a month for a family of four. Since its inauguration as a charitable NGO in 2005, the Egyptian Food Bank, founded and managed by a group of prominent businessmen, has developed many projects to make a change in the lives of these people. It is not only about giving food or feeding the hungry. The board, consisting of 15 businessmen, decided to use their acumen and management skills to change the poverty map of the country by developing projects towards self-sustainability of the food bank itself and the people they help. Their belief is that to fight hunger you should not only provide food, but also provide ways for people to develop and become self-sustainable.

Presently the EFB employs 162 staff members, all paid by the board members, and this dedicated team together with the board members works with 7,000 volunteers throughout Egypt. There is a department that identifies local NGOs already engaged in the alleviation of poverty and trains them in programs designed for effective food distribution, including marketing, strategic planning and fund-raising. “We currently work with 1,600 credible and efficient domestic NGOs, whose members do the work on the ground for us, such as identifying the needy families and distributing the food,” Shohdi explains. The food bank provides food to 150,000 families per month to date.

Internationally, many food banks are known to collect leftover foods from factories, hotels and restaurants to distribute to the needy; however, in Egypt this is only one of the many projects of the EFB. The needy belong to two different categories, according to the food bank. The people incapable of working and sustaining their families, such as the elderly, disabled, orphaned and widowed mothers with young children, are given direct food supplies. “The other needy are the ones who are capable of working, but lack the necessary skills; for those we also offer direct assistance, but with the condition that one member of the family joins our skills training program”, states Shohdi. By providing skills training, the EFB is not only alleviating hunger by granting food, but also building a skills base within family members to make them self-sufficient. “In our first year of running this program, we helped train 2,800 people; last year, we reached 37,800 who benefited from this program and are now able to make a living for their families,” states El Shohdi with well-deserved pride. They trained electricians, carpenters, gardeners, housekeepers and plumbers, among many others; and maybe even professional chefs in the near future, as Shohdi showed interest in the skills training program of the Egyptian Chefs Association.

One other successful project of the EFB, in line with its aim to maintain continuity in daily food supplies, is the distribution of Udhiyya, or fresh meat sacrificed during Eid Al Adha. To avoid that a surplus of meat, always available during the Eid Al Adha, would go to waste, they decided to can cooked meat to provide for the needy throughout the whole year. “In 2006,” Shohdi recalls, “we provided fresh meat to 36,000 families and gave out 60,000 cans. The next year, this rose to 100,000 families and 750,000 cans; and last year, we supplied 1 million families and distributed 8.5 million cans.” Such a dramatic rise in numbers reflects the professionalism and organizational skills brought by Shohdi and his team, but it doesn’t end there.

Also, in line with their aim towards self-sustainability and a constant daily food supply, the EFB invested in building a food-packaging factory. “The factory serves two purposes,” says Shohdi. “First of all, to pack the dry foods we purchase in bulk at very low prices into one kilo bags for distribution. Those bags are all branded “Hideya” (Gift), which identifies them as coming from the Egyptian Food Bank, so that they are easily identified as items not for sale. However, it takes us only one week to pack the foods we need for the EFB to supply the needy for one month; during the other three weeks the factory is used to pack for other companies against a fee. This generates large revenues into the EFB, which we can put to use to help more needy people and further develop our programs to fight hunger,” concludes Shohdi.

The fund-raising programs of the EFB are very successful, and the reasons might be that they are simply creating more awareness among people not to waste food, and are based on a personal approach between the one who gives and the one who receives. By donating 300 Egyptian pounds monthly on annual basis to the EFB, individuals can sustain a family of five for a year. Companies can sustain a whole village through the “Village Free from Hunger” program. By donating 20,000 Egyptian pounds per month or more depending on the size of the village in need, a company can support a village by providing food, education opportunities, better infrastructure or anything that is needed for better living conditions in general. The company can brand their boxes and visit the village, which creates once again this personal relationship between the giver and the receiver. The program already helps 160 villages in Egypt to more agreeable living conditions.

Last but not least, the EFB has been very successful, in coordination with the Egyptian Hotel Association, to collect leftover foods from the hotel catering industry. “The rise of ‹all inclusive› tourist packages has meant that a huge amount of food remains uneaten every mealtime. Likewise with Egyptian weddings, which have lavish quantities of food, much of which remains untouched,” states Shohdi. The hotels have been persuaded to pack the remaining foods into sealed containers supplied by EFB, who then arranges the distribution to the needy. Food safety rules apply such as: the food should be untouched and the date, time of production and validity has to be written clearly on the containers. The EFB started this project by giving bonuses to hotel staff who had to stay longer to pack the remaining foods. “However, soon thereafter, the hotels informed us that they themselves would take care of any additional expenses related to the redistribution of the leftover foods,” said Shohdi. The EFB used to collect approximate 17.2 million meals per months from the hotels. With the present downturn in tourism this figure might be much lower now; however, as the food bank has been so successful in creating sustainability, they are still able to feed the needy and tourism is bound to return soon.

Continuity and sustainability are the key elements of the resounding success of the Egyptian Food Bank, so much so that they are now approached by the United Nations to help with establishing food banks in other countries such as Jordan, Saudi Arabia and Syria, among others. They are also asked to assist in making existing food banks more self-sustainable as per the Egyptian model.

The success of this wonderful humanitarian organization speaks for itself. All that remains is to say a Big Bravo to the Egyptian Food Bank!

For more information on the Egyptian Food Bank and how to help or make a donation, call their call center on 16060 or visit their website www.egyptianfoodbank.com

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Italian Cuisine… Beyond Pizza and Pasta!

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F e a t u r e

When we think of Italian food, we

imagine a tempting slice of pizza or

a heaping plate of pasta, and while

those two dishes are indomitably

a main part of Italian food, there is

still so much more to the world of

Italian cuisine! After all, the cradle of

the gastronomic world as we know

it today was Italy and not France.

Italian cuisine dates as far back as the Roman Empire when, during lavish banquets, diverse foods catered from the four corners of the earth were being served. The Romans of that era not only conquered the people but they also cultivated their culinary traditions and brought back to Rome myriad of spices and herbs. In addition, a little known fact is that Rome was the birthplace of the very

first cook book and, amazingly, of the world-famous foie gras!

Later on during the Middle Ages, Italian cuisine continued to develop, especially in the powerful central cities of Venice, Rome and Florence. Venice was a prosperous merchant hub, with ships bringing in exotic spices and products from the Far East and Africa. It was most often in the kitchens of the wealthy nobles, with personal cooking staff and access to such an array of products that sophisticated new dishes were created and recipes collected. Until the 16th century, when Catherine de Medici of Florence arrived in France to become its future queen, it was Italy and not France that was better known for its food and wine. As was the custom at that time, Catherine brought all her domestic staff, including her chefs, with her. The banquets held by the Queen in the French courts were far superior to what the French were used to and her chefs were highly admired.

Unfortunately Italy’s gastronomic development experienced a lull for a number of decades in the early eighteenth century as French cuisine swept the continent. Only after French cooking practices became fully integrated, through the Piedmont region in northwest Italy on the border with France, did Italian cuisine experience a revival in the second half of the eighteenth century. After the Italian unification in the middle of the nineteenth century, various regions of the Italian peninsula made distinct contributions to the total gastronomic picture of Italy. Each region now displays its own unique way of cooking, right down to the formation of a meatball, or the characteristic cheeses and desserts produced in each locale.

The north of Italy has a cuisine which warmly embraces polenta (cornmeal) as their main staple food since the arrival of corn during the 16th century. Polenta makes its appearance in innumerable variations: stirred, baked, served with sausage, with cheese or with succulent tangy shrimps for a more refined taste. Once considered a dish for the poor, polenta has long left that stereotype and is now a welcomed addition to Italian cuisine.

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Written by: Violeta D. Salama

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The city of Venice and the Veneto pride themselves with marvelous risottos, some with fish and seafood, others with pumpkin, asparagus and frog legs. Beans and legumes feature in both areas, with dishes such as “Pasta e Fagioli” (pasta and beans) and Risi e Bisi (rice with tender young peas) having gained a place on menus both within and beyond the region. Pandoro is a Venitian specialty reminiscent of glamorous days gone by. It is a cone shaped Christmas cake which, at the height of the city’s splendor, was served by rich patricians finely dusted with real, powdered gold! Today, vanilla sugar has replaced the golden dust, an alteration which has impeded the cake’s glamour but perhaps enhanced its taste!

Another city with a food identity of its own is Milan, which gave the world the fabulous saffron risotto as well as lending its name to the term “alla Millanese”, a culinary expression which refers to any piece of meat, chicken, turkey or even vegetables which have been breaded then fried. To this day, Austria and Milan are disputing who created the Schnitzel but as it has since become a valuable part of many international tables, it is doubtable they will ever come to an agreement over who is to take credit! Pannetone, the world-famous coffee cake with citrus peels, raisins and candied fruits was also born in Milan during the 15th century but has since travelled far across borders, all the way onto the shelves of supermarkets in Egypt!

Following the example of Milan, the city of Genoa has also adopted its own descriptive culinary term “alla Genovese”! It refers to a spicy green paste of basil, olive oil, garlic, pine nuts and cheese! Pasta Genovese, Minestrone alla Genovese, Fish alla Genovese are just a few of the many uses of this tangy “Pesto” which can also be spread on top of crunchy bread or drizzled on crispy green arugula leaves!

Minestrone soup, perhaps the most unifying of all foods Italian, first appeared in the capital city. There is no set recipe for Minestrone, since it is usually made out of whatever vegetables are in season; and since they grow aplenty in Italy, there are many options for the ingredients. Some recipes call for either rice or pasta to be added to give it a fuller feel. Napoleon’s armies are rumored to have marched on Minestrone soup and Risi e Bisi and, given their success, one can not doubt the nutritional value of Minestrone.

Apart from vegetables, Italy is blessed with fish and seafood. Each region has its own specialty. Sardines are cooked with tomatoes, or oregano; anchovies are marinated in olive oil and served as appetizer or placed on top of pizzas or inside rich pasta sauces such as “alla Puttanesca”. Mussels, clams and shrimps find their way in various soups and stews or are placed on top of polenta or risotto dishes. Sea bream, eel, mullet and monk fish are cooked in wine sauces while rock lobster is grilled to perfection.

In addition a variety of meat dishes and specialties are also present on Italian tables. Parma ham, Prosciutto and Bresaola are delicacies sold all over the world. Slices of Bresaola (cured and air dried beef ) with Ruccola and shaved Parmesan is a much appreciated appetizer in Italian restaurants, while Beef Carpaccio in sauce of mayonnaise, lemon juice, Worcester sauce, cream and white pepper is undoubtedly one of the most famous

creations of Italian cuisine. Scaloppine al Limone (veal cutlets in lemon sauce) and Ossobuco (braised knuckle of veal) from Northern Italy; Saltimbocca alla Romana (meat flavored with sage, wrapped in Prosciutto, rolled-up and cooked in Marsala and butter) from central Italy; succulent lamb stews and roasts from the East; each area has something to offer.

And that statement transcends to cheese too! Cheese is everywhere in Italy! And Italian cheese is everywhere else around the world. Every time you order pizza, moist Mozzarella cheese is placed on top of a dough base; every time a pasta dish is being served, grated Parmesan is offered! Grana Padano is found in Pesto, and Gorgonzola inside a stuffing for tortellini and ravioli; creamy Mascarpone is made into mouth-watering desserts, while gentle Ricotta is baked into pies and whipped into ice creams!

Italy has done wonders for the dessert world. Apart from the Pandoro of Venice and the Pannetone of Milan, Italy also boasts a delightfully light and creamy dessert known as Panna Cotta or Baked Cream. Together with Zuppa Inglese, (ladyfingers dipped in milk and sugar) and the Mascarpone-rich Tiramisu, Panna Cotta is forever present in Italian menus both in and out of the country. In addition to them, the various parts of the country are busy baking cookies, frying crispy doughnuts, and making delicious fruit tarts and pies! Everywhere throughout, there are also the fabulous Gellato (ice cream) stands! Italian ice cream with its many flavors and creamy, rich consistency is considered the best in the world!

Italy has become synonymous with pizza and pasta but the richness of its culinary traditions far transcends the stereotype, making Italian cuisine one of the most diverse and well-loved European cuisines.

F e a t u r e

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R e c i p e s

T i r a m i s uTiramisu, which literally translated means “pick me up” enjoys cult status as a dessert throughout Italy, and many regions claim to have invented it.

How to Make Tiramisu

Ingredients200 g cooking cream5 tbsp sugar 4 egg yolks500 g mascarpone 24 ladyfingers4 tbsp strong espresso coffee 4 tbsp Amaretto (or Amaretto flavored syrup)cocoa powder

Preparation

Beat the cream with 1 tablespoon sugar until stiff. Whisk the egg yolks with the remaining sugar until creamy, using a hand-held whisk on maximum speed. Stir in the mascarpone one spoonful at a time, and then, at a slower speed, stir in the cream.Line a flat dish with ladyfingers. Mix the espresso and amaretto and sprinkle over the ladyfingers, but do not soak. Spread a layer of cream on top and cover this with a layer of ladyfingers, sprinkle with the espresso and amaretto mixture, and spread the remaining cream on top. Sprinkle with cocoa powder and chill for at least 1 hour in the refrigerator.

The success of a good tiramisu depends on the quality of the ingredients. Beat the cream with one tablespoon sugar.

Mix the egg yolks with sugar until they are creamy, then stir in the mascarpone and the cream, one spoonful at a time.

Line a rectangular dish with ladyfingers and sprinkle these with the amaretto mixture.

Fill the dish with alternate layers of ladyfingers and mascarpone cream finishing with a mascarpone layer.

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S t u f f e d p u m p k i n o r Z u c c h i n i F l o w e r sIngredients2 eggs50 g flour12 zucchini flowers 275 g ricotta a pinch of freshly grated nutmeg 1 bunch of chives, snipped 1 egg, lightly beaten 4 tbsp freshly grated parmesan salt and freshly milled pepper olive oil

PreparationTo make the batter, lightly beat the two eggs in a bowl. Add the flour a bit at a time and mix in. Stir in 4 tablespoons cold water to make an even batter. Set aside. Carefully clean the zucchini flowers, rinsing the outside under running water and removing any insects from the inside of the flower. Carefully pat dry. To make the filling, combine the ricotta, nutmeg, chives, eggs, parmesan, salt, and freshly milled pepper and spoon this mixture into the flowers. Carefully twist the tips of the flowers closed to prevent the mixture falling out. Heat a generous amount of oil in a large pan. Dip the flowers in the batter and fry one at a time in the hot oil until golden brown in color, turning occasionally. Drain off excess oil on paper towel and serve.

O r a n g e F e n n e l S a l a d Sicily abounds in oranges and almost as many ways of preparing them.

Ingredients2 small or 1 large fennel bulb 4 juicy oranges 16 pitted black olives(kalamata or Niçoise) ½ sprig rosemary or 3 sprigs parsley 1 tbsp red wine vinegar salt, freshly ground black pepper 3 tbsp extra virgin olive oil

PreparationRemove tough outer layer from fennel and trim off root end. Remove fennel greens; rinse, chop coarsely and set aside. Rinse remaining bulb, halve lengthwise, then quarter. Slice fennel quarters crosswise, thinly into strips.Remove a slice from the top and bottom of each orange. Stand on end, then cut off the peel in strips from top to bottom, taking care to remove all the white membrane. Then slice oranges thinly into rounds, reserving any juice that escapes.First arrange the oranges on four plates, then the fennel. Distribute olives over the top. Rinse rosemary; use only needles and chop them very finely. Sprinkle on top along with fennel greens. Add vinegar, salt, pepper and oil to reserved orange juice and whisk thoroughly. Pour over the salad.

R e c i p e s

To open an oyster, you will need to wear protective gloves. Place the oysters in the palm of your hand, with the concave shell facing downward to avoid spilling the tasty natural juices contained in the shell together with the much-sought after mollusk. Then run a suitable sharp knife between the shells, and lever them open. When the

sphincter muscle has been severed, the oyster can be opened. If it not going to be eaten immediately, it should be stored temporarily on a bed of ice. It is easy to loosen the creature from its shell using an oyster fork, which has a sharp blade on one side.

To avoid spilling the precious juice, place the oyster in the palm with the more concave shell facing downward.

Holding the knife horizontally, insert it between the two halves of the shell, and then lever the oyster open.

Lift off the top shell. The oyster flesh is in the lower shell, but is still firmly attached.

With a single cut, sever the muscle, so that the oyster and its juice can be easily consumed straight from the shell.

B r o i l e d O y s t e r s6 oysters per person chopped parsley 2 cloves of garlic per person, chopped breadcrumbsoregano lemon juice olive oil salt and pepper

PreparationOpen the oysters, remove the upper shells, and place the lower halves containing the oyster flesh on a wire rack. Sprinkle the parsley and garlic evenly over the oysters, followed by the breadcrumbs and oregano, and then drizzle with 2 to 3 drops of lemon juice and a little olive oil. Season with salt and pepper, and broil for 15 minutes.

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How to Open Oysters

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Mother’s Day Cake

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G e n o e s e C a k eIngredients300g Almond paste (Carma) 250g Caster sugar160g Egg yolks 750g Whole eggs500g Flour 175g Melted butter

PreparationCombine the almond paste and the sugar in the mixer on low speed. Add the egg yolks progressively, then the whole eggs and beat for 15 minutes. Pour a small amount of this preparation into the butter and mix, add the flour to the remaining dough mixture, and to this preparation add the butter mixture while stirring gently. Pour into 6 cm high rings and bake at 180ºC for 35 minutes.

B a n a n a M i xIngredients500g Banana sliced 40g Sugar50g Butter 50g Lemon juice

PreparationMix all ingredients and put on silicon paper. Place in oven for 15 minutes at 170ºC and then cool.

B a n a n a S y r u pIngredients200g Sugar 200g Water80g Banana purée (La Fruitière) 20g Lemon juice

PreparationMix all ingredients and boil and cool before use.

B a n a n a M o u s s eIngredients250g Tortina natural (Carma)250g Water250g Banana purée (La Fruitière)50g Lemon juice250g Whipped cream (Elle&Vire)

PreparationBeat Tortina natural and water at high speed for approximately 5 minutes. Then fold in the remaining ingredients.

Finishing and PresentationTake a stainless steel ring of 24 cm diameter and place almond biscuit around the ring (see recipe previous issues of Chef’s Corner) and at the bottom a layer of Genoese cake. Add some banana syrup by brush, then add a layer of banana mix, and a layer of banana mousse of about 1 cm thick. Then add another layer of Genoese cake, and fill the ring with banana mousse. Cover top with transfer sheet and freeze. Decorate with brilliant gel and top with chocolate decoration.

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G e n o e s e C a k eIngredients300g Almond paste (Carma) 250g Caster sugar 160g Egg yolks 750g Whole eggs500g Flour 175g Melted butter

PreparationCombine the almond paste and the sugar in the mixer on low speed. Add the egg yolks progressively, then the whole eggs and beat for 15 minutes. Pour a small amount of this preparation into the butter and mix. Add the flour to the remaining dough mixture, and to this preparation add the butter mixture while stirring gently. Pour into 6 cm high rings and bake at 180ºC for 35 minutes.

M a n g o M o u s s e Ingredients200g Tortina neutral (Carma) 200g Cold water 200g Mango purée (La Fruitière) 150g Cream 35% fat (Elle&Vire)

PreparationWhip up Tortina neutral and water for approximately 5 minutes on high speed. Add mango purée and fold in the whipped cream.

Co c o n u t C r è m e Ingredients200g Tortina neutral (Carma) 200g Cold water 200g Coconut purée (La Fruitière) 150g Cream 35% fat (Elle&Vire)

PreparationWhip up Tortina neutral and water for approximately 5 minutes on high speed. Add the coconut purée and fold in the whipped cream. Pour this into a ring of approximately 16 cm up to a height of about 1 cm and freeze.

Finishing and PresentationTake a stainless steel ring of 24 cm diameter and place almond biscuit around the ring (for recipe see previous Chef’s Corner issues) and a bottom layer Genoese cake. Put a layer of mango mousse, about 1 cm thick, then add coconut crème. Fill the ring with mango mousse, cover top with transfer sheet and freeze. Decorate with brilliant gel and chocolate decorations on top.

R e c i p e s by: C h e f M o k ht a r A b d e l A z i z

These pages are kindly sponsored by:

Telephone: 2794 1378 / 2796 1027

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P r o f i l e

Born in 1962, Adrià started from the simplest post of dishwasher. The chef de cuisine at the Hotel Playafels where he worked taught him how to cook authentic Spanish food. He joined the military service at the age of 19 and served as a cook in the camp. In 1984, he joined the El Bulli Restaurant in Costa Brava,

Catalonia, Spain. In less than 2 years of being a line cook, at the young age of 24, he became head chef.

He began cooking in the classic French manner, but, curious as to why food was cooked the way it was cooked, he slowly started to create his own cuisine, giving El Bulli’s cuisine surprising new twists with a dazzling creative flair. During the off season, he would visit France, often with Juli Soler, the restaurant’s manager, to check out the best restaurants. He says his career really began in Nice in 1986 at a cooking demonstration given by Jacques Maximin, an influential chef known for defying boundaries. Chef Adrià recalled that someone in the audience asked, “What is creativity?” and Chef Maximin answered: “Don’t copy!”

Chef Adrià’s idea was simply to “do new things with old concepts”. He figured he would create something different with chicken curry, so he developed a now-famous dish, with a solid sauce and a liquid chicken. Among the many experiments Adrià conducted, one of the most impressive and well received was his use of foams. This technique, consisting of aerating ingredients with a siphon, introduces minute bubbles which alter the texture of food. Adrià began applying this culinary method to both sweet and savory dishes, always respecting his philosophy of combining “unexpected contrasts of flavor, temperature and texture.”

Adrià’s reputation stems from his experimental tendencies, skewing ingredients into unexpected textures and serving them at unconventional temperatures. In his Hot Gin Fizz, he combines temperature extremes with frozen lemon juice and hot lemon foam. People travel from around the world to dine at El Bulli, where they experience the new and exciting food that is at the forefront of the industry.

Ferran Adrià’s expertise in cooking is usually associated with the new food science named “Molecular Gastronomy”, which deals with the scientific explanation behind traditional cooking methods. He denies this, however, as he thinks of his techniques as falling more under “deconstructivism”. He feels this fits his concept better, as he says he “aims to surprise and delight the diner, since after all, the customers come to El Bulli for the experience.”

In line with Adrià’s experimental philosophy, he dutifully closes El Bulli for six months every year in order to travel abroad, in search of new inspiration and ideas with which to astonish his diners. Adrià, who has been called “the Salvador Dalí of the kitchen,” has won global acclaim as one of the most creative and inventive culinary geniuses in the world.

“The most important thing,” Ferran says, “is taste! ” The dishes that emerge from his wizard’s kitchen almost always taste as astonishing as they look. Some regard him as the best chef in the world. In 1997, the Michelin Guide gave El Bulli restaurant three stars. In 1999, the famous chef Joël Robuchon declared him the world’s greatest chef. El Bulli was recognized as the best restaurant 5 times during the years 2002, 2006, 2007, 2008, and 2009 by “Restaurant,” a British magazine that writes about chefs, owners and professionals in the fine-dining business. According to Juan Mari Arzak, who is considered the father of modern Spanish cuisine, “Ferrán Adrià is the most innovative man in the history of cooking.” One thing is certain, Adrià has managed to fly the country’s flag to new heights, as Spanish cuisine has become more popular worldwide because of him.

Ferran Adrià …the Salvador Dalí of the Kitchen

Ferran Adrià is the dean of molecular gastronomy. The Catalonian Spanish chef

uses his kitchen laboratory to come up with marvelous new creations such as liquid ravioli;

caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli

of cuttlefish wrapped around coconut milk; or even warm gelatin and Parmesan snow. They

are astonishing and often baffling technical accomplishments that will set trends in

restaurant kitchens worldwide.

Compiled by: Amal Bassaly

How many families approximately does the Egyptian Food Bank feed on a monthly basis?❏ 15,000❏ 150,000❏ 250,000

Ferran Adrià’s famous restaurant El Bulli is closed for 6 months every year due to:❏ Financial troubles❏ Time needed for renovations❏ Time needed for research & inspiration

Which Chef was known to oppose the molecular cuisine trend?❏ Santi Santamaria❏ Ferran Adrià❏ Juan Mari Arzak

Alla Millanese is a culinary term which refers to any dish:❏ Originating from Milan❏ Breaded and then fried❏ Stewed in its own juice

Ossobuco is made from:❏ Beef❏ Veal❏ Lamb

Alla Genovese is a culinary term which refers to any dish containing:❏ Pesto of basil, olive oil, garlic, pine nuts and cheese❏ Vegetables in season❏ Italian cheese and Parma ham

Which flowers are stuffed and served in Italian cuisine as an appetizer?❏ Roses❏ Orange blossom❏ Zucchini & pumpkin flowers

What do you learn as manager by working in the Middle East according to the GM of the Four Seasons Alexandria, Massimiliano Musto❏ Managerial skills❏ Aesthetic finesse❏ Technical craft

The cradle of the gastronomic world originated in:❏ France❏ Italy❏ Switzerland

Polenta is made from:❏ Potatoes❏ Rice❏ Corn

How many medals did Egypt score at the Culinary World Cup’10?✔ 7In which category did Egypt score the 2nd Best Overall Score?✔ Tapas & Show PlatterWhich hotel won the Chef’s Grand Prix Team competition at Hace’10?✔ Conrad International CairoNasi Goreng and Mie Goreng are:✔ Fried rice and fried noodlesWhich of the following ingredients is used very frequently in Indonesian cuisine?✔ PeanutsWhich of the following popular Indonesian dishes is vegetarian?✔ Gado Gado

Thanks to the efforts of WACS president Gissur Gudmunsson, among others, WACS recently inaugurated:✔ Chefs Without Borders ProgramAccording to Michael Koth, General Manager of the Semiramis InterContinental, Egyptians have a natural advantage in service because of their:✔ Tradition of service with dignityWho of the following famous chefs is Spanish?✔ Adria BulliAuguste Escoffier was very well-known for his:✔ Kitchen organization, education & charity work

The right answers to the Chef’s Corner quiz of issue No. 63 are:

Congratulations to the lucky winner of issue 63 quiz:

Gouda Ahmed GoudaPastry Chef

Egyptian Company for Food Industries

Circle the correct answer

✁

Here's your chance to win LE 250! All ECA members are eligible to win an ECA voucher worth LE 250 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, 24 April, 2011 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:

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Appointments & Promotions

ECA chef member, Abdallah Mohamed Abdallah, working as 1st Commis at Teatro Restaurant in Cairo, has recently been promoted to Demi Chef de Partie The ECA wishes to congratulate him on his promotion Keep up the good work!

ECA chef member, Abdallah Mohamed Ghoush, previously working at Sonesta Club Resort Sharm El Sheikh as Chef Baker, has moved and started working in the same position at Sunrise Diamond Resort Sharm The ECA wishes him all the best in his new workplace

ECA chef member, Abdouh Gilany Bekir, previously working as Chef de Cuisine at Steigenberger Nile Palace Luxor, has moved and started working as Executive Sous Chef at Iberotel Saraya Makadi Resort Hurghada The ECA congratulates him on his promotion and wishes him all the best in his new job

ECA chef member, Adel Mohamed Abdel Latif, previously working as Chef de Partie at Three Corners St George Sharm El Sheikh, has moved and started working as Sous Chef at Paradise Golden 5 Hotel Hurghada The ECA congratulates him and wishes him all the best in his new work location

ECA chef member, Ahmed Mohamed Kida, previously working as Junior Sous Chef at Millennium Oyoun Resort Sharm El Sheikh, has moved and started working as Sous Chef at Le Meridien Dahab Resort The ECA congratulates him and whishes him good luck in his new work location

ECA senior chef member, Ahmed Nabil Abdel Aal, previously working at Arabian Academy for Navel Transport Alexandria as Senior Sous Chef, has moved and started working in the same position at Engineering Academy in Cairo The ECA wishes him all the best in his new work location

ECA chef member, Bakry Shaaban Bakry, previously working as Demi Chef de Partie at Azur Resort El Quseir, has moved and started working as Chef de Partie at Bay View Resort Sharm El Sheikh The ECA congratulates him on his promotion and wishes him good luck in his new job

ECA senior chef member, Gehad El Din Mohamed Ahmed, previously working at Sol Serena Hotel Sharm as Executive Chef, has moved and started working in the same position at Ramada Plaza Sharm El Sheikh The ECA wishes him all the best in his new workplace

ECA senior chef member, Khaled Abdel Salam Ibrahim, previously working at Mina El Don Village Ain Sokhna as Executive Chef, has moved and started working in the same position at Nile Holding Misr Company in Cairo The ECA wishes him all the best in his new work environment

ECA junior chef member, Maged Samir Abdel Aziz, previously working as Commis at Four Seasons First Residence Cairo Hotel, has traveled to Qatar where he started working as Demi Chef de Partie at Al Liwan Suites Hotel The ECA congratulates him on his promotion and wishes him all the best in his new workplace

ECA chef member, Mahmoud Abbas Mohamed, previously working at Mansour Chevrolet Company as Baker Chef, has moved to Family Company for Food Industries to work as Baker Chef The ECA wishes him all the best in the new workplace

ECA chef member, Mohamed Gamal Fawzy, previously working at Al Hana Restaurant Kafr El Sheikh Egypt as Head Chef, has traveled overseas to Nefertiti Restaurant Tokyo Japan to hold the same position The ECA congratulates him and wishes him all the best in his new work environment in Japan

ECA chef member, Mohamed Hussein Zankour, working as Commis at Binlahaj Int’l for Restaurants in the United Arab Emirates, recently got promoted to Kitchen Supervisor The ECA congratulates him on his promotion Keep up the good work!

ECA chef member, Samir Abdel Alim Abdel Mawgoud, working as 1st Commis at Four Seasons Nile Plaza Cairo Hotel, recently got promoted to Demi Chef de Partie The ECA congratulates him on his promotion

ECA chef member, Wagih Ragab Abdel Kader, previously working at Croquant Company for Food Industries Cairo as Sous Chef Ice Cream, has traveled to the United Arab Emirates and started working in the same position at Unikaiy Kiebara Company for Ice Cream The ECA wishes him all the best in his new work location

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The ECA wishes to congratulate its senior chef member, Tarek Hassan, Culinary Trainer of the Egyptian Tourism Federation, upon the birth of his daughter Nour Wishing the family health and happiness!

Massimiliano Musto New General Manager at Four Seasons Hotel Alexandria

A native of Naples, Italy, Musto has been a part of the Four Seasons’ family since 1998 when he was appointed Restaurant Manager of Biscotti restaurant at the Regent Bangkok, a Four Seasons Hotel, where he was later promoted to Director of Restaurants in 1999 His career in the world of food and beverage has since taken him to Four Seasons properties around the globe In 2008, Musto was appointed Resort Manager of the exotic Four Seasons Resort Mauritius at Anahita before moving to Egypt to take on the position of Hotel Manager of Four Seasons Hotel Alexandria at San Stefano in 2009 His promotion as General Manager of the prestigious Alexandria property at the beginning of 2011 marks an exciting new year for Musto and the team at Alexandria

“This is an exciting time to be taking the helm at Four Seasons Hotel Alexandria at San Stefano and I look forward to both the

challenges and the rewards this new role is bound to bring my way,” says Musto Musto adds that the time he has spent in the Middle East has helped him gain a deeper understanding of the world of luxury hospitality “In Europe you learn the technical craft, in Asia the passion for service, and in America managerial skills But in the Middle East, you develop aesthetic finesse ”

The ECA wishes to congratulate Massimiliano Musto on his appointment

Paul Schenk Appointed EAM at InterContinental Citystars

Paul Schenk has been appointed as the Executive Assistant Manager (EAM) in charge of Food & Beverage at the InterContinental Citystars Schenk has a passion and innovation with food which started when he was young He brings with him 20 years of experience in the F&B world where he literally spent most of his time in the kitchen coming up with new recipes and fabulous ways to present food

Throughout his career, he won several awards due to his drive and enthusiasm These include 1st place Team leader in “World Team MLA Black Box Cooking Challenge Dubai” with the Seoul Grand Intercontinental Hotel team He also won the highest possible HACCP score of 100% granted by an International Audit team and 1st place in NCSI National Customer Satisfaction award for Intercontinental Hotels Seoul in the hotel category

His charisma and friendly personality helped him land his own show in Korea “Korea Confidential with Paul Schenk” He sliced and diced 24 new recipes in his kitchen while giving the viewers useful cooking tips The 12 episodes aired on Korean television were a huge success, and a few episodes were uploaded on Youtube [http://www youtube com/watch?v=MClLO9XxGK0&feature=channel]

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His main goal has always been guest satisfaction and what better way to reach that than by interacting with guests on regular basis This is when the “Paul’s Kitchen” newsletter idea was born The letter focused on new recipes and outlet promotions, sent to his personal data base which exceeded 3,000 people

Paul’s Korean food experience is available on Flickr website which has over 20,000 hits [http://www flickr com/photos/paulskitchen/sets/»]

In his current position, Paul will focus mainly on new concepts for F&B outlets, in addition to being involved in the daily operation of the hotel The InterContinental Cairo Citystars team is thrilled to have Paul Schenk on board and looks forward to bringing his world class F&B knowledge to the heart of the hotel’s operations

The ECA welcomes Paul Schenk to Cairo and wishes him all the best in his new appointment

Awards

ECA chef member, Wael Mohamed Mustafa, working as Demi Chef de Partie at Sofitel Taba Heights, has received “The Best Practice Award Certificate” for his good work in December 2010

Alitalia Awarded Best Airline Cuisine by Global Traveler

Alitalia, Italy’s largest airline, has taken Italian cuisine to new heights and has been awarded “Best Airline Cuisine” by the readers of Global Traveler magazine Alitalia introduced regional Italian cuisine in Magnifica Class as part of a larger initiative to offer customers an authentic Italian experience In addition to menus that rotate every three months, Alitalia is incorporating many products that are certified as authentic to the region in the dishes served on board Passengers can enjoy authentic Italian cuisine at 35,000 feet! Global Traveler’s

seventh annual GT Tested Reader Survey Awards program surveyed more than 25,000 business and luxury travelers to determine the best in business and luxury travel for 2010

ECA senior chef member, Adel Shalaby, working as Executive Chef at Shams Safaga Hotel, has won the best chef award among the Shams Hotels and Resorts for his great buffets during the Christmas and New Year festive season

Rational Receives Manufacturing Excellence Award

Rational AG, the manufacturer of the SelfCooking Center® received the Manufacturing Excellence Award for the second time since 2006 The jury awarded the prize because the company had clearly and convincingly specialized in meeting the customer’s needs The comprehensive training courses and workshops and the excellent sales process implemented solely by trained chefs both bear witness to Rational AG’s outstanding understanding of its customers The primary aim of the company is to offer its customers the maximum benefits at all times This focus on the customer’s needs is not limited to sales, however It also runs through the company’s development, production, logistics and finance and accounting processes – and so applies to every employee

This is the 6th time the Manufacturing Excellence Award has been given The emphasis of the competition is placed on analysis and assessment of the contestants by an independent panel of scientific and industry experts

General News

Tahrir Square to Become Tourist DestinationTourism experts have called for making Tahrir

Square in Egypt a tourist destination as a memorial to the 18-day revolution staged in the square which resulted in the toppling of former President Hosni

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Mubarak’s regime According to eTurbo News, Hisham Zaazou, assistant to the tourism minister, said squares worldwide, especially in European countries, have become tourist destinations due to their significance in history Tahrir Square has become a symbol of a popular revolution Zaazou said there should be a memorial or an obelisk with photos of the 25 January revolution and a list of martyrs’ names in the square Tourism expert Amr Badr suggested creating a mural in Tahrir Square about the revolution, and making the square part of tour programs Abdel Rahman Samir, member of the 25 January coalition, said artists, the ministries of culture and tourism, and governorate officials should coordinate efforts

“Egypt in our hearts” Italian delegation at IHG Citystars

InterContinental Cairo Citystars and Holiday Inn Cairo Citystars hosted all the participants of “Egitto Nel Cuore” (Egypt in our Hearts) campaign The group comprised 50 politicians, tour operators and journalists from Italy The visit was organized by Egypt Tourist Authority in collaboration with Egypt Air and Misr Travel to encourage Italian tourists to resume their visits to Egypt

The visits’ portfolio included a press conference that was attended by Mounir Fakhry Abd El Nour, the Egyptian Minister of Tourism

The group also visited the Egyptian Museum and Tahrir Square where they held a 40-meter long Egyptian flag to express their support for Egypt

InterContinental Cairo Citystars is Making Cairo a Little Greener

InterContinental Cairo Citystars focuses mainly on making guests feel at home while giving them a taste of Cairo’s authentic flavor While creating the ultimate Guest Experience is the hotel’s main concern, the environment and the well being of Cairo’s inhabitants is one of the hotel’s biggest concerns as well Recycling paper is the way to go!

In collaboration with Resala Charity Organization, one of the largest charity organizations existing since the year 2000 with 40 registered branches and about 16 charitable activities practiced by 60,000 volunteers all over Egypt, the hotel is recycling all paper used by employees on a weekly basis All the offices are shredding their clean waste paper, bundling it up and delivering to Resala, who uses the proceeds from recycling paper to help underprivileged children in Cairo That way, we all help save the environment and the lives of future generations to reach a greater goal of “Great City Guests Love”

Condolences

Michelin-starred Chef Santi Santamaria DiesSanti Santamaria, aged 53, the first Spanish

chef to ever win three Michelin stars, passed away in Singapore He is believed to have suffered a heart attack while in his kitchen at Santi, the restaurant run by his daughter in the Marina Bay Sands resort The chef, who died on February 16, was recognized as a legend in the world of traditional Catalan cuisine He was known also for his public attacks on molecular gastronomy and fellow Spanish chef Ferran Adria, whose famous El Bulli restaurant led this movement in Spain

The ECA wishes to express its sincere condolences to the family and staff members of Chef Santi Santamaria

The ECA wishes to express its sincere condolences to its junior chef member, Islam El Sayed El Metwally, for the loss of his beloved father Chef Islam is working as 3rd Commis at InterContinental Taba

The ECA also wishes to express its sincere condolences to its associated member Anja van de Put, Policy Officer at the Dutch Embassy in Cairo for the sudden loss of her beloved mother

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E C A N e w M e m b e r s

مرحباً بأعضائنا اجلدد

S e n i o r C h e f M e m b e r s

أعضاء من قدامى الشيفات

�أحمد �إبر�هيم �أحمد�شيف تنفيذى

�شركة كيرو�س جروب

Ahmed Ibrahim AhmedExecutive ChefKiro’s Group Company

Alaa Abdel Atty MohamedExecutive ChefLa Fourchette Catering Purges Hleias Greece

عالء عبد �لعاطى محمد�شيف تنفيذى

الفور�شيتيه بورجيز للإمدادات الغذائية اليونان

�أمجد على عبد �لد�يم�شو �شيف تنفيذى

فندق �شيراتون ميرامار الجونة

Amgad Ali A. DayemExecutive Sous ChefSheraton Miramar Hotel El Gouna

Hassan Abdel Aal MohamedExecutive Pastry ChefJasper›s Pastry Productions

ح�سن عبد �لعال محمد�شيف تنفيذى حلوانى

�شركة جا�شبر للحلويات

Welcomeon board to all our new

members

ح�سن م�سطفى جاد �لمولى�شيف تنفيذى

مطعم و كافيه بلكونة

Hassan Mustafa Gad El MawlaExecutive ChefBalcona Café & Restaurant

Medhat Hamdy Abdel RahmanSous ChefAlaa El Din Touristic Village Hurghada

مدحت حمدى عبد �لرحمن�شو �شيف

قرية علء الدين ال�شياحية الغردقة

م�سطفى محمد عوي�سة�شو �شيف تنفيذى

منتجع هيلتون الغردقة

Mustafa Mohamed EwidaExecutive Sous ChefHilton Hurghada Resort

Youssef Ali FayedHead Chef Oriental PastryEl Gamal Company Damietta

يو�سف على فايدرئي�س ق�شم الحلويات ال�شرقية

�شركة الجمل دمياط

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عبد �لمنعم عبد �لقادر عبد �لعال�شو �شيف تنفيذى

فندق جولدن 5 الغردقة

Abdel Moneim A. Kader A. AalExecutive Sous ChefGolden 5 Hotel Hurghada

Adel Saad El Din MasaudSenior Chef de PartieSun Rise Le Jardin Resort Hurghada

عادل �سعد �لدين م�سعود�شنيور �شيف دى بارتى

منتجع �شن رايز لوجاردن الغردقة

�أحمد جابر عبد �لنبىديمى �شيف دى بارتى

فندق �شيراتون ميرامار الجونة

Ahmed Gaber A. NabyDemi Chef de PartieSheraton Miramar Hotel El Gouna

Ahmed Mohamed Ahmed ZakzoukDemi Chef de PartieEl Salamlek San Giovanni Hotel Alexandria

�أحمد محمد �أحمد زقزوقديمى �شيف دى بارتى

فندق ال�شلملك �شان جيوفانى االإ�شكندرية

�أحمد محمد �سبحى�شنيور �شيف دى بارتى

ريجين�شى بلزا �شرم ال�شيخ

Ahmed Mohamed SobhySenior Chef de PartieRegency Plaza Sharm El Sheikh

Ahmed Rashad AhmedDemi Chef de Partie Garde Manger Sonesta St George Hotel Luxor

�أحمد ر�ساد �أحمدديمى �شيف دى بارتى جارد مانجيهفندق �شون�شتا �شان جورج االأق�شر

عالء محمد �أحمد�شيف دى بارتى

مطعم دوني�س لونج القاهرة

Alaa Mohamed AhmedChef de PartieDunes Lounge Restaurant Cairo

Ali Mahmoud Gamea Sous ChefBlue Sky Nile Cruises Cairo

على محمود جامع�شو �شيف

بلو �شكاى لل�شياحة النيلية القاهرة

�أ�سرف عطية �أبو �لوفا�شيف خباز

فندق موفينبيك رويال ليلي االأق�شر

Ashraf Attia Abul WafaChef BakerMovenpick Royal Lily Hotel Luxor

Ayman Ibrahim YoussefChef de PartieRadisson Blu Hotel Cairo

�أيمن �إبر�هيم يو�سف�شيف دى بارتى

فندق رادي�شون بلو القاهرة

�أبمن محمد ح�سن�شيف دى بارتى

�شركة اأرامكو البترولية ال�شعودية

Ayman Mohamed HassanChef de PartieAramco Petroleum Company Saudi Arabia

Bassam Mohamed IbrahimChefNordSee Restaurant Cairo

ب�سام محمد �إبر�هيم�شيف

مطعم نورد �شى القاهرة

ع�سام �سعيد عبد �ل�سالم�شيف مطبخ �شرقى

مطعم المدينة القاهرة

Essam Said A. SalamChef Oriental CuisineMedina Restaurant Cairo

Hamdy Ahmed MohamedChef de PartieGrand Holiday Green Sedr - Ras Sedr

حمدى �أحمد محمد�شيف دى بارتى

جراند هوليداى جرين �شدر راأ�س �شدر

C h e f M e m b e r s

أعضاء من الشيفات

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هانى عبد �لفتاح عبد �لقادر�شيف دى بارتى

انتركوتيننتال �شوما باى

Hany Abdel Fattah A. KaderChef de PartieInterContinental Soma Bay

Hatem Ezzat SabraChef de PartieMovenpick El Gouna

حاتم عزت �سبره�شيف دى بارتىموفنبيك الجونة

ح�سنى بدوى محمدديمى �شيف دى بارتى

�شركة اأبر كرومبى اند كنت االأق�شر

Hosny Badawy MohamedDemi Chef de PartieAberCrombie & Kent Company Luxor

Ibrahim Hosny SayedSous ChefTempo Restaurant & Lounge at The Allegria Golf Club

�إبر�هيم ح�سنى �سيد�شو �شيف

مطعم و الونج تيمبو األيجريا جولف كلوب

�إبر�هيم معو�ض �إبر�هيمديمى �شيف دى بارتى�شوفيتل طابا هايت�س

Ibrahim Moawad IbrahimDemi Chef de PartieSofitel Taba Heights

Mahmoud Shafik Mahmoud Baking Technical TrainerHolding Co For Food Industries Cairo

محمود �سفيق محمودمدرب فنى خباز

ال�شركة القاب�شة لل�شناعات الغذائية القاهرة

معت�سم م�سطفى محمدديمى �شيف دى بارتى

منتجع ميليا �شرم

Moatassem Mustafa MohamedDemi Chef de PartieMelia Sharm Resort

Mohamed Abdel Baky MohamedChef de PartieMovenpick Royal Lily Hotel Luxor

محمد عبد �لباقى محمد�شيف دى بارتى

فندق موفينبيك رويال ليلي االأق�شر

محمد �أحمد بغد�دى�شيف دى بارتى جارد مانجيه

فندق موفينبيك رويال ليلي االأق�شر

Mohamed Ahmed BoghdadyChef de Partie Garde ManagerMovenpick Royal Lily Hotel Luxor

Mohamed Ahmed El SayedChef de Partie PastryTempo Restaurant & Lounge at The Allegria Golf Club

محمد �أحمد �ل�سيد�شيف دى بارتى حلوانى

مطعم و الونج تيمبو األيجريا جولف كلوب

محمد محمود �سكرى�شيف دى بارتى

فندق ال�شلملك �شان جيوفانى االإ�شكندرية

Mohamed Mahmoud ShokryChef de PartieEl Salamlek San Giovanni Hotel Alexandria

Mohamed Saleh HusseinDemi Chef de PartieFirst Arabian Hotels Co

محمد �سالح ح�سينديمى �شيف دى بارتى

�شركة فر�شت العربية للفنادق

م�سطفى محمود محمد�شيف حلوانى

ال�شركة الم�شرية لل�شناعات الغذائية

Mustafa Mahmoud MohamedPastry ChefEgyptian Co for Food Industries

Mustafa Saleh MustafaHead ChefBadr El Din Co for Importing & Exporting Cairo

م�سطفى �سالح م�سطفى�شيف تنفيذى

�شركة بدر الدين للإ�شتيراد و الت�شدير القاهرة

�سالح محمد �أحمد�شو �شيف

فندق موفينبيك رويال ليلي االأق�شر

Salah Mohamed AhmedSous ChefMovenpick Royal Lily Hotel Luxor

Shady Magdy MohamedChef de PartieSafaga Palace Resort

�سادى مجدى محمد�شيف دى بارتى

منتجع �شفاجا باال�س

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�سريف محمد محمود�شيف دى بارتى

انتركونتيننتال �شوما باى

Sherif Mohamed MahmoudChef de PartieInterContinental Soma Bay

Tamer Mohamed AbbasChef de PartieMelia Sharm Resort

تامر محمد عبا�ض�شيف دى بارتى

منتجع ميليا �شرم

توحيد ر�ساد عبد �لو�حدديمى �شيف دى بارتىبان�شيه اأزور الق�شير

Tawhid Rashad A. WahedDemi Chef de PartiePensee Azur El Quseir

Wael Mohamed MustafaDemi Chef de PartieSofitel Taba Heights

و�ئل محمد م�سطفىديمى �شيف دى بارتى�شوفتيل طابا هايت�س

�أحمد �لمكاوى �سالمطباخ ثانى حلوانى

Ahmed El Mekawy Salem2nd Commis Pastry

Ahmed Maher FouadStudentFaculty of Tourism & Hotels Alexandria

�أحمد ماهر فوؤ�دطالب

كلية ال�شياحة و الفنادق االإ�شكندرية

�أحمد محمود مر�سىطباخ اأول

�شركة كيرو�س جروب

Ahmed Mahmoud Morsy1st CommisKiro’s Group Company

Ahmed Mohamed RezkGraduatedHigh Institute for Tourism & Hotels 6th of October City

�أحمد محمد رزقخريج

المعهد العالى لل�شياحة والفنادق 6 اأكتوبر

�أحمد طه محمدطباخ ثالث

مطعم �شلردور ب�شترو القاهرة

Ahmed Taha Mohamed3rd CommisCellar Dor Bistro Restaurant Cairo

Ali Abu Bakr Mohamed3rd CommisAberCrombie & Kent Company Luxor

على �أبو بكر محمدطباخ ثالث

�شركة اأبركرومبى اند كنت االأق�شر

�أيمن محمود محمدطباخ ثانى حلوانى

فندق �شنتيدو مر�شى علم

Ayman Mahmoud Mohamed2nd Commis PastrySentido Hotel Marsa Alam

Dina Mohamed KamalStudentHigh Institute for Qualitative Studies

دينا محمد كمالطالبة

المعهد العالى للدرا�شات النوعية

Ju n i o r C h e f M e m b e r s

أعضاء من شباب الشيفات

�ل�سيد محمد �سيف �لن�سرطباخ اأول

منتجع هيلتون الغردقة

El Sayed Mohamed Seif El Nasr1st CommisHilton Hurghada Resort

Ibrahim Falham Abul Hassan1st Commis Hot KitchenAberCrombie & Kent Company Luxor

�إبر�هيم فلهم �أبو �لح�سنطباخ اأول مطبخ �شاخن

�شركة اأبركرومبى اند كنت االأق�شر

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�إ�سالم كامل �ل�سيدطباخ اأول

مطعم و الونج تيمبو األيجريا جولف كلوب

Islam Kamel El Sayed1st Commis Tempo Restaurant & Lounge at The Allegria Golf Club

Mahmoud Abdel Salam El SayedCommis Hot KitchenEl Salamlek San Giovanni Hotel Alexandria

محمود عبد �ل�سالم �ل�سيدطباخ مطبخ �شاخن

فندق ال�شلملك �شان جيوفانى االإ�شكندرية

محمود عادل �أحمد عيدطباخ اأول

فندق دو�شت ثانى ليك فيو القاهرة

Mahmoud Adel Ahmed Eid1st CommisDusit Thani LakeView Hotel Cairo

Mahmoud Gamal Mahgoub1st CommisFairmont Heliopolis Hotel Cairo

محمود جمال محجوبطباخ اأول

فندق فيرمونت هليوبلي�س القاهرة

محمود رجب محمودطباخ اأول

Mahmoud Ragab Mahmoud1st Commis

Marawan Beshir Hassan3rd CommisGolden Tulip Flamenco Hotel Cairo

مرو�ن ب�سير ح�سنطباخ ثالث

فندق جولدن توليب فلمنكو القاهرة

مدحت عز �لدين محمدطباخ اأول

كافيه اأوليه اإ�شبانيول االإ�شكندرية

Medhat Ezz El Din Mohamed1st CommisCafé Olé Español Alexandria

Mohamed Atta Shokry Hussein3rd CommisGolden Tulip Flamenco Hotel Cairo

محمد عطا �سكرى ح�سينطباخ ثالث

فندق جولدن توليب فلمنكو القاهرة

محمد فوؤ�د محمدخريج

معهد االأل�شن العالى لل�شياحة و الفنادق القاهرة

Mohamed Fouad MohamedGraduatedAlsun High Institute for Tourism & Hotels Cairo

Mohamed Hamed A. Aziz1st Commis PastrySedra Co for Pastry Cairo

محمد حامد عبد �لعزيزطباخ اأول حلوانى

�شركة �شدرة للحلويات القاهرة

�سيد �إبر�هيم عبد �لرحمنطباخ اأول

مطعم ديدو�س اأال دنتي القاهرة

Sayed Ibrahim A. Rahman1st CommisDido›s Al Dente Restaurant Cairo

محمد محمود عبد �لعزيزطباخ

الموؤ�ش�شة الدولية الإدارة المن�شاأت ال�شياحية – تايم اأوت

Mohamed Mahmoud A. AzizCommisInt’l Co for Tourist Facilities Management – Time Out

Mohamed Roushdy Zaki TawfikCommisFort Arabesque Village Hurghada

محمد ر�سدى زكى توفيقطباخ

قرية فورت اأرابي�شك الغردقة

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�أنيا فان دى بوتم�شئول ال�شيا�شاتال�شفارة الهولندية

Anja van de PutPolicy OfficerEmbassy of the Kingdom of the Netherlands

Asmaa Hassan Kodous

�أ�سماء ح�سن قدو�ض

هبة محمد �لعزب

Heba Mohamed El Azab Kamal Amin KamalHead WaiterSeasons Resort & Country Club Cairo

كمال �أمين كمالهيد ويتر

�شيزونز ريوزرت اأند كنترى كلوب القاهرة

ريفين �أمين محمد

Rivin Amin Mohamed Sarah Abdel Hady Arram

�سارة عبد �لهادى عر�م

دعاء عبد �لموجود محمد

Doaa Abdel Mawgoud Mohamed Hassan Hussein ShafikOwner911 for Desserts Tanta

ح�سن ح�سين �سفيقمالك

حلوانى 911 طنطا

مها محجوب محمد

Maha Mahgoub Mohamed

Raed El ShafeiSenior Sales ManagerEtisalat Misr

ر�ئد �ل�سافعى�شنيور مدير مبيعات

اإت�شاالت م�شر

�سم�ض �لدين محمد �ل�سيدنائب رئي�س مجل�س االإدارة

فندق اأمون االإ�شكندرية

Shams El Din Mohamed El SayedDeputy ManagerAmoun Hotel Alexandria

A s s o c i a t e d M e m b e r s

أعضاء مساهمين

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Abdallah Mahmoud Ibrahim Sous Chef Hilton Hurghada Plaza

Adel Adly Mahmoud Executive Chef Hilton Hurghada Plaza

Ahmed Mohamed Ahmed Ali 1st Commis Hurghada Marriott Beach Resort

Ahmed Sayed Gaber Sous Chef Iberotel Aqua Marine Resort

Akram Mokhtar Hassan 1st Commis Iberotel Aqua Marine Resort

Alaa Mohamed Hamdy Assistant Pastry Chef Sheraton Soma Bay

Amgad Ali A. Dayem Executive Sous Chef Sheraton Miramar El Gouna

Atef Youssef Said Sous Chef Iberotel Oasis Resort

Ayman Nabil Ahmed Pastry Chef Lahami Bay Marsa Alam

El Sayed Abdel Rahman El Assal Sous Chef

El Sayed Mohamed Seif 1st Commis Hilton Resort Hurghada

Gamal Abdo Ibrahim Chef Garde Manger Movenpick Resort Aswan

Hamdy Mohamed Abdel Aziz Executive Sous Chef Beach Albatros Hotel

Hany Abdel Fattah Chef de Partie InterCotinental Soma Bay

Hassan Abdel Moneim Ragab Sous Chef Hurghada Marriott Beach Resort

Hassan Gamal Hassan 1st Commis Albatros Palace Resort

Hatem Ezzat Sabra Chef de Partie Movenpick El Gouna

Islam Saleh Hassan Demi Chef de Partie Hurghada Marriott Beach Resort

Kadry A. Razek A. Fattah Pastry Chef Hurghada Marriott Beach Resort

Khaled Abdel Fattah Mohamed Sous Chef Beach Albatros Hotel

Magdy Shawky Habib Pastry Chef Hilton Hurghada Plaza

Mahmoud Ibrahim Saad Demi Chef de Partie Iberotel Aqua Marine Resort

Medhat Hamdy Abdel Rahman Sous Chef Baker Alaa El Din Touristic Village

Mohamed Kamel Ahmed Senior Chef de Partie Sheraton Soma Bay

Mohamed Mokhtar Ibrahim Chef de Partie Beach Albatros Hotel

Certified Participants of the "Professional Culinary Arts Exhibits" Training Workshop held from 28 till 30 January’11, conducted by Executive Chef Essam Sayed Mohamed, and kindly

hosted by Hurghada Marriott Beach Resort. Congratulations!

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Mohamed Yousry Labib Junior Sous Chef Albatros Palace Resort

Mustafa Bayoumi Mahmoud Executive Sous Chef Iberotel Club Resort

Mustafa Mohamed Ewida Executive Sous Chef Hilton Resort Hurghada

Osama Selim A. Aziz Pastry Chef Iberotel Saraya Resort

Rafik Ali Mohamed Senior Chef de Partie Sheraton Soma Bay

Sameh Youssef Pastry Chef Iberotel Club Resort

Shaaban Mohamed Abdel Aziz Assistant Pastry Chef Sheraton Miramar El Gouna

Sherif Mohamed Mahmoud Chef de Partie InterCotinental Soma Bay

Sobhy Mohamed A. Azim Executive Sous chef Iberotel Makadi Beach Resort

Tawfik Abdel Wahab Tawfik Chef Garde Manager Iberotel Club Resort

Yasser Abdel Moez Mohamed Executive Chef Iberotel Star Resort

Youssef Basiouny Kotb Junior Sous Chef Hiton Hurghada Plaza

Abdel Halim Abdel Nabi

Abdel Khalek Amin Mohamed Demi Chef de Partie

Ashraf Hussein Medany Restaurant Manager

Aziz Kamal Malikah Chef de Partie

Gamal Amin Salem Senior Sous Chef

Hassan El Sayed Hassan Ballroom Supervisor

Mohamed Mahmoud Saber Bar Supervisor

Nehal Mohamed

Roger Raef Fahmy Assistant Catering Sales Manager

Tarek El Gendy

Walid Abbas Restaurant Manager

Certified Participants of the ECA On Premises Training “Essentials of Food Costing” held from 19 till 20 December at Semiramis InterContinental. Congratulations!

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Egypt to be Partner Country at ITB Berlin

2012 Egypt has been selected as the partner

country at ITB Berlin 2012. According to a press release, an agreement was signed between Mounir Fakhry Abdel Nour, Minister of Tourism, Egypt and Raimund Hosch, CEO, Messe Berlin at ITB Berlin, which concluded recently. Nour, having taken up his post two weeks ago expressed his delight to be at ITB Berlin 2011. Nour said, “This is extremely important for us. We stand by our business partners and will be honoring all our agreements. The livelihood of one in seven Egyptians depends directly or indirectly on tourism.”

The ITB Berlin will take place from 7 till 11 March in 2012

March'11HORECA 2011, featuring the Levant Trade Show for the

Hospitality and Foodservice Industries, and the International

Food & Drink Exhibition, will be held from 29 March till 1 April in

Lebanon. New pavilions this year will include the Wine and Drinks

Pavilion, which will showcase wine, alcoholic and non alcoholic

beverages and the Coffee and Tea Pavilion, which will display

coffee and tea producers and importers. Further the hospitality

show will stage the Hospitality Salon Culinaire, Lebanese

Bartenders Contest, Table Setting Contest and Hospitality Annual

Forum. For more information contact Joumana Dammous-Salamé,

managing director Hospitality Services on 00961 1480081, fax

00961 1482876 or email info@hospitalityservices.com.lb or visit

www.hospitalityservices.com.lb

May’11The Hong Kong International Culinary Classic 11 will take

place in conjunction with Hofex 2011 from 11 till 14 May at the

Hong Kong Convention and Exhibition Center. Many live cooking

challenges and cold display competitions will be held under the

judging and ruling of the World Association of Chefs Societies

(WACS). The Asia final to select the best chef to represent the

Asian region at the WACS Global Chef’s Competition World Final

in Korea 2012 will also take place. For information contact the

event secretariat Ultra Future Ltd on 00 85231068017 or fax

00 852 31065166 or email hkicc2011@ultrafuture.com.hk or visit

www.hongkong-chefs.com for the competition categories and

regulations.

The Hotel Show 2011 will be held from 17 till 19 May at the

Dubai World Trade Center. The Hotel Show is a showcase for

the latest products and a forum for industry thought leaders.

The trade fair is the “must attend” event for the world’s top

hoteliers. Meet suppliers, asset managers, architects, designers,

technologists, innovators and fellow professionals at the heart

of one of the world’s fastest growing markets. More than 500

international and regional companies representing more than

78 countries will be exhibiting and more than 10,500 visitors are

expected to attend the fair. For more information visit

www.thehotelshow.com

June’11The 14th 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). More

than 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 2011. 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

Mark Your Calendar

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August’11The 3rd World Chef’s Tour for Hunger will take place from

21 till 30 August in South Africa. The tour is open to all member

countries of WACS and participants will be accepted on a

first come basis to a maximum of 250 international chefs. The

objective of this tour is twofold. Firstly, to collect as much money

as possible to provide food to feed the many underprivileged

children within South Africa, and secondly, to promote global

awareness of the dire need to help alleviate poverty and hunger

and the difference Chefs can make. For more information on how

to participate from Egypt call the ECA on 02 376 22116 / 7 / 8

September’11The International Kremlin Culinary Cup will take place from

27 till 30 September at the Crocus Expo in Moscow, Russia. The

organizers, the Academia Culinary Arts Exclusive, the Restaurants

& Hoteliers Federation Russia and the National Chefs Guild of

Russia, are inviting national and international individual chefs

and teams to participate in this exciting contest. The judging is

in accordance with WACS rules and regulations. The deadline for

registration for teams is 30 may and for individuals 20 June’11.

For more information call the organizing committee on

+7 4956379440 or visit www.cookchamp.ru

October’11HACE'11, the 31st International Hotel Supplies & Catering

Equipment exhibition, will take place from 2 till 5 October at

the Cairo International Convention Center. In addition to the

annual live cooking competitions such as fruit and vegetable

carving, Asian cuisine, pasta dishes and mystery baskets contests

the Egyptian Chefs Association will once again organize a

Female Chef of the Year contest. For more information on the

exhibition, contact the Egyptian Group for Marketing (EGM) on

0020 2 2635215 / 2619160 or email info@hace.com.eg For more

information on the culinary shows and competitions contact the

ECA on 0020 2 37622116 / 7 / 8 or email

egyptchefs@egyptchefs.com

The 11th IHF, International Hospitality Forum, the annual

trade show for the hospitality and foodservice sector of Jordan

and the region will be held from 17 till 19 October at Amman

Exhibition Park, Jordan. It promises to be an excellent event that

offers great business opportunities in a country where tourism

and hospitality services contribute to over 13% of GDP. Last year

more than 60 exhibitors received around 30,000 trade visitors

from a number of countries including Lebanon, Syria, Jordan,

Egypt, Iraq, Kuwait and the United Arab Emirates. For more

information contact the organizers Events Unlimited on mobile

00962 795742492 or fax 00962 65656550 or email

samar@eventsunlimited.com.jo or visit

www.eventsunlimited.com.jo

November’11World Travel Market (WTM) will take place from 7 till 10

November at the Excel in London. Staged annually, the WTM,

organized by Reed Travel Exhibitions, 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 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 with the latest

developments in the travel industry. For more information visit

www.wtm.london.com

Sia Guest 61, the International Hospitality Exhibition SIA

Guest will be held from 26 till 29 November at Rimini Expo

Center Italy. Sia Guest means total hospitality, with its unique

mix of innovation, trends, atmosphere, and conferences for the

hotel and hospitality sector for the last 61 years. The exhibition

will feature the latest in cooking equipment, furnishing, supplies,

technology, bathroom and wellness equipment, lighting,

surfaces and general hospitality services. Sia Guest is a not-to-be

missed opportunity to select products and services, network with

a continuously evolving market, and see where the industry is

going. For more information contact Giula Pantane on

0039 0541744612 or email g.patane@riminifiera.it or visit

www.siarimini.com for request for free VIP cards email

mrkgestero@riminifiera.it or call 0039 0541744632

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Contributors to theSalloum Relief Campaign