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Chef’s CornerIssue 65

May - June 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

CompetitionHurghada Salon Culinaire’11 5Medal Winners Hurghada Salon Culinaire’11 7

InterviewPaul Schenk…Reaching for the Stars 9

FeaturesMiddle east Cuisine, a History in Itself 12

RecipesPaul Schenk’s Kalbi Jim 11almond Pistachio Crème Brûlée Tart 14Maple Syrup Pie 15

eCa Bookstorearabian Dreams by aaron Maree 16

TrainingQuiz 18eCa Workshop Certifications 30

Meeting PointChef’s Corner news 19Welcome eCa Members 22Calendar 29

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Dear Colleagues and Friends of the Culinary Profession,

The shaper your knife, the less you cry! So let’s sharpen our knives and get ready to gain what we all need and desire. In my opinion that would be first a good quality set of knives, and then some kind of education. Unfortunately, the SOME kind of education will not do any more! We have many educational centres throughout the country and even international programs available through the internet, but good home-grown education is hard to come by, often expensive, and sometimes not even worth much on the job market. Well, as most of you are aware, there are the Culinary Training Centers in 6th of October and Luxor. They are inexpensive and provide excellent education with International Chefs Certification. This will open your door to the rest of the world. And by “WORLD” I do mean every place on this planet where they prepare food for customers!

To take a step forward you need to start by lifting one foot or the other. This is an opportunity of a lifetime to start walking your own path in the direction you chose! If you feel that you do not need further education, you may just miss the train, and when the train has left, you will be left behind, and then you’re not going anywhere, that’s that!

This afternoon we, Chef Ibrahim Rashed, Chef Mahmoud Nabil and myself, met 48 chefs-to-be at the Culinary Training Center at the Luxor University. I have to say I am very excited and happy to have finally arrived at this point. Certainly, there will be many small issues to be solved and to be adjusted, but this is minor, and something I experienced throughout my career as cook, chef and executive chef over the last 40 years. A senior chef told me many years ago “If you do not find anything to be adjusted during your tour through your kitchen, then you have not done your job”. Good point to remember!

Egypt is going through many changes in the last few months. Sitting here in the lobby of the Sonesta St. George Hotel in Luxor, I am reflecting on the past years, the experiences, good and bad, the challenges, the highs and the lows. BUT what is really important to remember is that the past is there to learn from. It will never ever come back again, that is a fact. So like many say “The best defense, is attack”. The word “attack”, means literally going forward, up or ahead. To dwell in the past one only gets mellow in the mind, but to have a goal to achieve is where the human race excels. Life will never be the same as in the past, and the past just passed away, so the future is now!

I wish all of you vision, determination and foresight to make a difference for yourselves and your loved ones.

And now it’s time to lift your feet and start walking!

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

Samira Mahmoud

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

Chairman “Red Sea Chefs”Essam Sayed Mohamed

Representative Red Sea CoastSamir Abdel Azim

Representative Upper EgyptIbrahim Rashed

Dear Hospitality Wizards,

Even though tourism numbers are not yet back to what they are supposed to be at this time of the year, business in general has picked up slowly over the past two months. Also hotels in Cairo, which were empty for weeks during the Revolution and the following month, are now welcoming many guests again, and are witnessing a rise in event bookings and corporate meetings. For sure we’ll need more patience for tourism and the economy to fully recover, but these are all positive indications that we are on the right track.

Although faced by the tight budgets in the hotel and foodservice sector, the Egyptian Chefs Association has been doing so far surprisingly well. A clear indication of the Association’s strength and importance to the industry and its members, and we are grateful to everyone who supported us even in these financially less fortunate times, either by joining us as a member or sponsoring one of our events.

Also, now we are looking to very busy times ahead of us. First of all the ECA will be the host of the World Association of Chefs Societies (WACS) Africa & Middle East Forum. Chef delegates of WACS member countries from the region will come to Cairo to attend the Forum. The delegates will also partake in a tourism promotion worldwide through the WACS under the slogan “Support your chef colleague in Egypt by making Egypt your next tourist destination”. The InterContinental Cairo Citystars and American Express Travel Services Egypt are the main sponsors of the Forum by providing their services to host the delegates.

The InterContinental Cairo Citystars will also be the hosting hotel of our National Salon Culinaire’11, which will take place on Wednesday 15 June, just 2 days after the Forum. The annual culinary arts show will be concluded this year with a grand gala dinner held for the hospitality sector with the attendance of H.E. Mounir Fakhry Abdel Nour, Minister of Tourism, to celebrate the opening of the Culinary Training Centers. The centers in 6th of October city and Luxor just welcomed their first intake of more than 200 students to start their apprenticeship program to become professional and international certified chefs. Big steps ahead have been made over the past months, and we are happy that all the events and projects are continuing on track. Our gala event, sponsored by Meat & Livestock Australia, will be an enjoyable evening and of course an excellent way to say goodbye to our WACS Forum delegates and conclude their 3-day stay in Egypt.

After all the big events in June, the Association will concentrate its efforts on organizing the set-up and opening of the Red Sea Chefs Chapter. This will be the first branch office outside the capital for the Association to better serve its members in the Red Sea region. If the chapter prooves to be a success, similar branches will be established in the future in the Sinai, Upper Egypt and the North coast.

All our events and future projects are geared to continuously improve the service and benefits to our members and, as always, we welcome any feedback and look forward to your active participation.

Ahmed El NahasChairman, Egyptian Chefs Association

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One of the main highlights was, of course, the Hurghada Salon Culiniare’11, which was originally postponed in February due to the Revolution. Even though the resorts were still suffering from low tourist numbers just two months after the revolution, more than 50 chefs from 17 different establishments showed their culinary talents in the competition. Their great enthusiasm in participating was worth the effort, as the judges awarded 4 Gold, 7 Silver and 18 Bronze medals. The high number of medals awarded, in total 29 out of 52 participants, was an indication of the improved level of culinary skills in the Red Sea region.

The Egyptian Chefs Association traveled to Hurghada last April to stage

various activities for the chefs of the Red Sea region. All events were kindly

hosted by the Hurghada Marriott Beach Resort.

ECA Goes Red Sea

C o m p e t i t i o n

“Compared to the last time we held a competition in Hurghada, back in 2006, the level of exhibits has significantly improved”, said Chef Markus J. Iten, President of the Egyptian Chefs Association (ECA). “I am also delighted to see that many of the medals were awarded in actual cooking competition categories and not only in the showpiece category. Not that I do not appreciate the work of kitchen artists, however, in line with the Association’s aim to improve the standards and skills of the chefs, it is more rewarding to see that the skills of the chefs have improved. After all, guests eat food, not chocolate or sugar showpieces,” he added.

The high number of young participants was also a positive development. We all know that the young chefs represent the future for the tourism sector in the country, and their interest and skill level are a promising indication for the profession. Many among them were proud medal winners and the Association looks forward to seeing their participation at the National Salon Culinaire’11, which is scheduled to take place on 15 June at the InterContinental Cairo Citystars.

Upon the kind request of its members the Association held, in conjunction with the Hurghada Salon Culinaire’11, a special ECA member meeting to gain valuable feedback on how to be more present and better serve chefs in the Red Sea region. One of the main wishes expressed by the members is the establishment of an ECA office in Hurghada, which would make chef’s jackets, culinary books and training manuals among others available to the chefs in the region. The Red Sea Chefs branch would also be in charge of organizing on a more regular basis training workshops and member gatherings. The Association at present is making a feasibility study and an organizational chart for this project, which should also serve as a blueprint for the other regions in the country such as Sinai, North coast and Upper Egypt.

Further, the Association organized the “Serve Quality & Save Money” training workshop, in which participants exchanged views and ideas on how they maintain quality in food preparation at times when tourism numbers are low and pressure from the management to save on cost is high. The workshop was conducted by ECA’s President Markus Iten, who stressed the importance of knowledge and skills in producing high quality tasty, healthy, nutritious and innovative foods without high expenses.

As a conclusion to the Hurghada Salon Culinaire’11, the General Manager of the Hurghada Marriott Beach Resort, Sameh El Garf, invited the jury committee and the Association’s staff to an exclusive dinner at the Tuscany restaurant of the hotel. Here, Executive Chef Essam Sayed Mohamed, recently nominated as Best Chef Marriott Resorts & Hotels of the Middle East & Africa region, served a tasty gourmet 4-course menu prepared by his talented kitchen brigade.

With the high level of skills shown in Hurghada, it is clear that the chefs of the Red Sea region are going to be a real challenge for their colleagues at the upcoming National Salon Culinaire’11. So sharpen up those knives and get ready!

The Egyptian Chefs Association wishes to thank the Hurghada Marriot Beach Resort, especially General Manager Sameh El Garf and Executive Chef Essam Sayed Mohamed for their grand hospitality. The Association wishes also to thank Juhayna Food Industries, Dreem Food Services and Unilever Foodsolutions for sponsoring the events in Hurghada.

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Gold Medals

TapasMohamed Abdallah FathyDemi Chef de PartieMarriott Beach Hurghada Resort

Three Course MenuKadry Abdel Razek A. FattahDemi Chef de PartieMarriott Beach Hurghada Resort

Petit Fours with ShowpieceWael Tolba BayoumiChef de PartieMarriott Beach Hurghada Resort

Decorative ShowpieceMamdouh Mohamed Abu BakrChef Garde MangerImperial Shams Safaga Hotel

Silver Medals

Plated StartersAhmed Mohamed Ali1st CommisMarriott Beach Hurghada Resort

Wael Mohamed Hassan El Tayeb3rd CommisMarriott Beach Hurghada Resort

Show Platter Ahmed Said MahmoudDemi Chef de PartieMarriott Beach Hurghada Resort

TapasMustafa Mohamed EwidaExecutive Sous ChefHilton Resort Hurghada

Plated DessertsHesham RamadanChef de Partie PastryIberotel Aqua Marine Resort

Modather Mohamed GadPastry ChefContinental Resort Hurghada

Petit Fours with ShowpieceAbdel Gawad MohamedSenior Chef de Partie PastryIberotel Aqua Marine Resort

Bronze Medals

Plated StartersAbdallah Mahmoud IbrahimSous ChefHilton Hurghada Plaza

Ahmed Sayed GaberSous ChefIberotel Aqua Marine Resort

TapasAmer Abu Zeid OmarChef Garde MangerContinental Resort Hurghada

Mohamed Sayed Abdel Baset2nd Commis Garde MangerContinental Resort Hurghada

Plated Main CourseIbrahim Ahmed Saad1st CommisMarriott Beach Hurghada Resort

Islam Salah HassanDemi Chef de PartieMarriott Beach Hurghada Resort

Three Course MenuMahmoud Ibrahim SaidDemi Chef de PartieIberotel Aqua Marine Resort

Plated DessertsHossam Ahmed Abdel AwadChef de PartieInterContinental Soma Bay

Magdy Shawky HabibPastry ChefHilton Hurghada Plaza

Maher Ibrahim Ali El EmairyExecutive Pastry ChefImperial Shams Safaga Hotel

Mahmoud Saad YoussefPastry ChefMarriott Old Palace Resort Sahl Hasheesh

Mustafa Mahmoud BashirDemi Chef de PartieMarriott Beach Hurghada Resort

Said Mohamed Hamed1st Commis PastryIberotel Aqua Marine Resort

Medal Winners Hurghada Salon Culinaire’11 Congratulations!

C o m p e t i t i o n

Decorative ShowpieceAyman Gharib Abdel SalamBaker ChefFuture Line for Import & Export

Hassan Gamal Hassan1st CommisAlbatros Beach Hotel

Ishak Tharwat NagiKitchen ArtistHilton Hurghada Plaza

Maher Ibrahim Ali El EmairyExecutive Pastry ChefImperial Shams Safaga Hotel

Mustafa Abdallah Ahmed1st CommisImperial Shams Safaga Hotel

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Hossam El Din Mohamed Executive Sous Chef InterContinental Citystars

Markus Iten President Egyptian Chefs Association

Nermine Hanno TV Culinary Show Presenter & Food Editor Fatafeat

Thank You WACS Certified Judges

Hurghada Marriott Beach Resort Dreem Foodservices SAEJuhayna Food IndustriesUnilever Foodsolutions

Thank You Host Thank You Sponsors

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Reaching for the StarsPaul Schenk arrived in Egypt just before the Revolution as newly appointed

Executive Assistant Manager of the InterContinental Cairo Citystars. Having

been a Chef by profession, his inborn love for good food and dynamic time

management makes him the perfect man for the challenging job. Violeta

D. Salama spoke to Paul Schenk to find out how he started his career, why

he left the stove and what his future aspirations are.

Did you always know you wanted to be a chef?Always! I started cooking at a very young age helping my

mother bake cookies, which my brother would subsequently wolf down! My father would bring fish home and I would wash it, scale it and cut it to pieces; that was all my job. It was different back then, before the rise of convenience food, since hot meals still needed to be cooked every night, so I did get a lot of chances to practice and experiment around the stove!

So why did you decide to switch from kitchen to management?

I was pushed into it! And I must admit, there is not a day that goes by that I do not miss being in the kitchen!

So how did it all start? The shift?It was during the economic crisis, and the hotel I worked for

needed a Food and Beverage Manager, so I was asked to take the job and though I refused at first, the GM “pushed nicely” till I found myself unable to resist the offer. And I never looked back!

Was it hard to make the change?It was! I am a firm believer that you should not do to others

what you don’t want done to yourself, and that is why, having taken the new position as Food and Beverage Manager, I was careful not to cross the line with the new Executive Chef. I suggested, discussed, recommended ideas but to my best knowledge I never ordered him or interfered with his way of handling the kitchen. I believe in giving people free rein to express themselves, because only then are they able to perform with passion and to achieve the best possible results.

You were so successful at a young age, becoming Executive Chef at the age of 30, to what do you contribute your success?

Hard work, absolute dedication, passion and indomitable belief in yourself! When I became the Executive chef at the Intercontinental Hotel Seoul, I had a kitchen brigade of 550 chefs 90 percent of whom were over 45 years old. It was very intimidating to say the least, but I believed in myself and stuck to my passions and it all worked well.

What do you think it’s going to take in Cairo to make chefs move faster, because promotions here do take very long…

I don’t see why Egypt should be different than any other country. If you have someone who is a hard worker, who is motivated and passionate about his work, he should be allowed to achieve success regardless of his age. People who have ability should be recognized!

Do you think that the culinary school will help?If the school offers knowledge and has a good reputation and

the right accreditation, it would always be an asset for a chef to complete a formal education.

How does your chef experience help you with your current managerial position?

Having worked many years in a kitchen, I excel at time management! If you can do 350 à-la-carte-covers a night, you can do anything! Also, being a Chef and subsequently a F&B manager, has taught me the inside of both operations, which I find of tremendous help in understanding the hotel industry as a whole.

Chefs, as of recent have began to take managerial positions, to what do you contribute this shift?

Age! Chefs who are 40 years old don’t want to be slaving in the kitchen when they are in their fifties so they look at better options to achieve more balance in their lives. Having said that, I don’t want to imply that being a General Manager is any easier, but perhaps it is less physically strenuous.

How difficult was it to start a new job in a new country during a revolution?

It was tough! There were a lot of challenges to conquer since something new was happening every day and we had to act accordingly. It was like fitting pieces in a puzzle, deciding which restaurants to keep open, what to do with the staff, etc. But now I am proud to admit that we are reaping the rewards of a job well done, and regardless of the unstable situation in the country the hotel is doing great!

How important do you think are chef’s associations?Very important! They keep the network flowing and help chefs

to be introduced to new products and in general give them a better understanding of the industry.

Do you believe it is beneficial for hotels to sponsor events done by the chef’s associations?

It is beneficial to both the hotels and the chefs to be participating. The events are a great publicity and they also place the hotel in the spotlight! As for the chefs participating, I believe they learn a lot during the competitions. They learn about teamwork and time management, especially during “live cooking” competitions when the human spirit is being challenged to outdo itself and beat others!

Korean food is not as popular as other Far Eastern cuisines, why do you think that is? And how did you go around the preconception and made your Korean cooking show a success?

Korean food is often misunderstood by newcomers, but then after you become familiar with it, it becomes an addiction. It is a challenging cuisine with thousands of traditional dishes, some being hundreds of years old. It takes time to discover the dishes which you like and to get your way around the various textures, tastes and spices. It is also an exceptionally hot cuisine which makes it difficult for a lot of non-Koreans to stomach! I myself took about three years to understand it and I am a chef! So having learned how to love Korean food, I wanted to promote it thus came the show. I was careful to choose dishes which I knew would please the Western crowd and also I offered a contemporary style in presentation. Instead of serving the food everything all together at once with loads of side dishes, I gave it a beautiful arrangement and made it pleasing to the eye, as well as acceptable to the palate.

So what is next for you? Any more cooking shows?No more cooking shows for now but I am writing two books

simultaneously. The first is a cook book on Korean food, the first ever to be written in English and by a non-Korean chef and it is initiated and sponsored by the Korean government. The second book is more about my own experiences cooking and living in Korea. They constitute my latest endeavor and my personal challenge!

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K a l b i J i m ( m a r i n a t e d a n d b r a i s e d b e e f r i b s )Recipe by Paul SchenkMain Course (serves 4)

For beef800g Short ribs (bone in), cut into 5 cm cubes2.4 Lt. Water100 g Radishes, peeled and cut into 2 cm cubes 100 g Carrots, peeled and cut into 2 cm cubes5 pcs Shitake mushrooms, soaked and cut in half1 pc Whole egg, sliced pan-fried egg for serving (garnish)

For marinade4 tbsp Soy sauce4 tbsp Fresh pear juice2 tbsp Sugar2 tbsp Finely chopped green onions1 tbsp Finely chopped garlic and sesame oil1 tbsp Powdered sesame mixed with salt, black pepper powder, to taste

Method1. For the marinade: Place all the ingredients into a mixing bowl and mix well.2. Soak the short rib cubes in a pot of cold water for an hour to extract the blood. Bring 2.4 litres of water to a boil in a stockpot and boil the soaked short rib cubes for about 30 minutes. Remove from the stock, and skim off the top layer of scum from the meat stock. Remove the tendons or fat from the boiled short rib cubes, and cut the boiled short rib cubes into 2-cm cubes.

3. Transfer the cooked short rib cubes into a clean pot and add two-thirds of the marinade. Return the meat stock into the stockpot and bring the mixture to a boil over medium heat. Add the cut radishes, carrots, shitake mushrooms, and the rest of the marinade into the mixture and boil over low heat until the short rib cubes are tender.4.Ladle the cooked short rib cubes into each serving bowl. 5. For the garnish separate the yolk and the white and whisk separately, pan fry this separately and then julienne this preparation. Place on top of the beef.

Source: Provenance Beef Book.Produced by Meat & Livestock Australia (MLA).

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In recent years, Middle Eastern

cuisine has taken the world by

storm and many restaurants

that offer it have sprung up in big

cities across the globe. But what

lies beneath the term “Middle

Eastern cuisine” and what are the

similarities and differences between

the various cuisines comprising

this flavorsome and abundant

gastronomy?

A major characteristic of the Middle Eastern cuisine is its overall simplicity; simple to prepare and simple to digest. Despite its simplicity, it is rich in flavor, abundant with heavenly aromas and wholesome of ingredients. There are many similarities between the different Middle Eastern cuisines, such as the spices and

herbs used, the methods of preparation and presentation. At a crossroad between Europe, Asia and Africa, this area has long been a hub of food and recipe exchange.

The Ottoman Empire’s rule, which lasted nearly five hundred years, was a major contributor to the Middle Eastern cuisines. The Ottomans introduced olive oil, vine leaves, stuffed vegetables and syrupy filo pastry desserts, and popularized the use of yoghurt in cuisine throughout their empire. The Sultan controlled the Spice Route, thus various exotic spices found their way to the Empire and subsequently to the emerging Middle Eastern cuisines. However, each country in the Middle East has its preferences. In Turkey the most popular spices and herbs are sweet basil, dill and marjoram. In Armenia they are mint, tarragon and sumac. The Syrians love coriander, cinnamon, caraway and allspice; while

Written by: Violeta D. Salama

Middle Eastern Cuisine, a History in Itself

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the Egyptians go for sesame, cumin, tamarind and thyme. The Gulf States prefer cloves, cumin, chilies, coriander and cress. The Iranians have a liking for fenugreek and garlic chives, as well as nutmeg and cardamom.

Nuts and fruits – fresh and dried – are also used to create some very unusual flavors. The habit of mixing them with vegetables and animal flesh is an old one, but still continues to this day, especially in Iranian cuisine. Nuts are used in sauces, soups, pilafs, stuffings and meat dishes, as well as in desserts and pastries. The Turks and Iranians make a great deal out of almonds; the Armenians prefer walnuts, the Syrians and Lebanese love pine kernels and pistachios, while the Iraqis have a penchant for hazelnuts.

The Middle East is rich in vegetables of exceptional quality, which are frequently used in daily meals. Salads, cold dips and appetizers are present throughout the region, incorporating such signature examples as mutabbal (eggplant and tahini dip) and tabbouleh (burghul and vegetable salad) from the Levant; muhamarah (pomegranate and walnut dip) and fatoush (vegetable and bread salad) from Syria; besarah (broad bean dip) and foul (brown beans) from Egypt.

Stuffed vegetables are a common denominator in all Middle Eastern cuisines. Known throughout the world as dolmas, they are either vegetarian or filled with a mixture of rice and meat, and in both cases rich with herbs. Stuffed aubergines, tomatoes and peppers are an inheritance from the Ottomans, while zucchinis and cabbage leaves are the Egyptian contribution. Mentions are made also of wrapped vine leaves both in Greek and early Persian historical accounts, but it was probably during the late Middle Ages in Constantinople that the true dolmas of today were perfected! With the conquest of that city by the Ottomans in 1453, and with the subsequent enlargement of their empire, domestic culture spread through the newly acquired territories. This is how dolma-style dishes appeared in North Africa, the Balkans, Saudi Arabia and Iran. It is important to note that stuffed vegetables can be served hot or cold. Usually, the cold versions do not include meat and are offered as part of the Mezze table with yoghurt-garlic dressing on the side, while hot dolmas are always served with the main meal.

One of the most important ingredients in Middle Eastern cuisine, yoghurt, is used as an accompaniment to lavish meat dishes, especially lamb; it is served as a refreshing drink known as Airyan in Turkey, Laban in Lebanon and Syria, and Rayeb in Egypt. Drained yoghurt or labna is also a lovely appetizer, which is offered either plain or enhanced with mint or thyme.

Another staple ingredient is rice. Rice and rice-based dishes comprise the basic diet of most Middle Easterners and, unlike in the West where rice is often regarded as a side accompaniment to main dishes, in the East it has acquired a vast cuisine of its own, rich and imaginative. The masters of this cuisine are undoubtedly the Iranians, who have created some of the most delightful and exquisite rice dishes known to us. In no country within the Middle East is rice ever served plain boiled. It is at least cooked with salt, water and some fat, though most of the times it’s enhanced with certain spices; in Egypt, it’s turmeric, in Iran, saffron, while in the Gulf, it’s with

cloves, cinnamon and cardamom. Nuts, seeds and ground meats are also often mixed with rice, and then served with rich kebabs or other roast meats.

With the discovery of fire came cooked meat, then barbecues, and kebabs. Ancient civilizations knew all about grilling meats of all kinds over fire. That was nothing new. What was new, however, and this came much later, was the art of cutting meat in small portions, marinating it in olive oil or yoghurt and smothering it in herbs and spices! The kebab was born somewhere in Persia and was subsequently developed first by Ottoman chefs, and later enhanced by talented Middle Eastern housewives, who added their own touches with specific marinations! Due to geographic and religious factors, lamb or mutton has always been the most popular meat, with chicken, and as of recently, beef, coming in second. Shish kebab (meat on skewers) is present at tables beginning from Turkey and stretching all the way to Iran! Shawarma, which by now has become symbolic of Middle Eastern fast food all through Europe, the US and Australia, was created in mid-19th century in Turkey but is also very popular on the streets of all Middle Eastern countries.

Another well-liked meat delicacy is Kibbeh. Kibbeh is the pride and joy of the Syrians and Lebanese. It is also one of the oldest surviving legacies of the ancient Assyrian cuisine that has come down to us almost unchanged. Kibbeh dishes prevail throughout the Mediterranean coastline and they also appear in Northern Iraq. But it is in Syria and Lebanon that kibbeh is regarded as a national dish. Some women are reputed to have “Kibbeh fingers” which is a God-given gift akin to “Pianist’s fingers”! There are many variations of kibbeh. Some are established classics, e.g., kibbeh-nayye (raw lamb meat), kibbeh-tarablousiyeh (known in Egypt as kobeba), kibbeh-bi-sanieh (kibbeh baked in a tray). Others are of a more regional fame, but they all have the following ingredients in common: burghul (cracked wheat), minced meat, nuts, herbs and spices. Kibbeh can be eaten raw, fried, boiled, grilled or baked; served with salad, yoghurt or pickles it is always a mouth-watering delight!

To be an Arab and not have a sweet tooth is considered almost a sacrilege! Oriental desserts are a plenty and very sweet – literally soaked in honey or syrup or both! They are made and served in abundance and any occasion is a good excuse to indulge in them! A great deal of Middle Eastern sweets is made with filo pastry, the sweetest inheritance of the Ottomans who have been making Baklavas since the 15th century. Baklava, in fact is an Armenian sweet and traditionally consists of forty layers of flaky pastry – one for each day of fasting – filled with almonds and walnuts and soaked in syrup. Kunafeh (shredded, vermicelli style dough) pastries are also very well loved throughout the region and, though this dessert also originates in Ottoman Turkey, some countries have their own variations: in Egypt, Konafa is often made with a cream filling, while in Syria the shredded pastry is filled with soft and unsalted cheese. There are numerous other desserts popular throughout the Middle East, one only needs to visit any local sweet vendor to sample the veritable fest on offer!

In conclusion, we can safely say that the greatest single unifying factor of the Middle East is its phenomenal cuisine, rich in flavor and abundant with traditions!

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Almond Pistachio Crèm

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Sweet Paste Ingredients50g Almond powder190g Butter120g Egg400g Flour150g Icing sugar

PreparationCream the butter then add the ingredients one at a time, icing sugar, almond powder, eggs and flour. As soon as this is incorporated, stop working the dough. Wrap and keep in a refrigerator before further use.

almond CreamIngredients250g Butter (Elle&Vire)250g Sugar175g Almond powder180g Whole egg1g Vanilla

PreparationCream the butter, add the sugar and then slowly add the eggs. Add the almond powder and vanilla.

Pistachio Crème BrûléeIngredients750g Crème brûlée (Elle&Vire) 11g Sheets of gelatin, softened60g Pistachio paste

PreparationIn a saucepan, heat the crème brûlée with the pistachio paste to 70˚C. Add the gelatin and then pour into a 22 cm diameter tart ring and freeze.

Finishing and PresentationLine the tart ring with sweet paste and then fill with almond cream. Bake at 180˚C for 20 minutes and then cool down. Layer the prepared tart base with raspberries and then glaze the frozen crème brûlée discs with neutral gel and place whole raspberries all around. Decorate with raspberries, pistachios and chocolates on top.

These pages are kindly sponsored by:

Telephone: 2794 1378 / 2796 1027

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Maple Syrup Pie

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Sweet Dough Ingredients800g Flour200g Sugar4g Baking powder2g Salt250g Butter5 pcs Eggs

PreparationCombine flour, sugar, salt and baking powder and mix well. Cut butter into little pieces and add to dry ingredients. Then, using your hands, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients until no large pieces of butter remain visible. Finally, add the eggs to the flour and butter preparation and mix.

Maple FillingIngredients1000ml Cream (Elle & Vire) 400ml Maple syrup (available at Red Sea World) 275g Sugar 260g Brown sugar 200g Milk60g Flour2 pcs Eggs

PreparationBlend the maple syrup, sugars, milk, flour and eggs with a whisk. Bring the cream to a boil. Add the mixture to the cream and cook for 4 minutes. Allow to cool.

Finishing and PresentationLine a tart ring with sweet dough and pour maple filling onto the sweet dough. Decorate with apples, pears, blueberries or raspberries on top, before baking in the oven at 180˚C for approximately 45 minutes.

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

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In 2010, Aaron Maree celebrated 28 years in the professional kitchen and 20 years since he wrote his first best-selling cookbook Cakes, Tortes and Gâteaux of the World. During 1990-2001, Aaron was one of the most prolific cookbook authors in his homeland Australia. In the years since 1996, Aaron has worked in Singapore, Kuala Lumpur, France, Montreal, Toronto, Holland and Vancouver.

He has traveled around the world working for international cruise lines, visiting more than 75 countries, and working professionally with close to a dozen of them. Since 2005, Aaron has made the Middle East his home.

Thankfully he finds pastry even more exciting now, than at any other time over the past three decades. “When I was very young, I was told that only the Europeans could be great pastry chefs and that I was simply born into the wrong country. Today I have had the pleasure to meet many of the great chefs of the dessert and pastry spectrum and can proudly call many of them my peers and my friends…Annually I visit Europe to see the latest trends and changes in this fast-paced industry. I am continually inspired and excited to create new desserts because today’s patisserie generates new dessert ideas and trends, just like the latest seasonal trends in haute couture clothing”, writes Aaron Maree.

Arabian Dreams

E C A B o o k s t o r e

Published in 2010, Arabian Dreams

by Chef Aaron Maree, presents

Innovative New Age Middle Eastern

Desserts for the Next Generation.

Faithful to its title, the book

provides the reader with a whole

new experience of Middle Eastern

desserts, and a fresh inspiration for

further innovation.

By reducing the use of gelatine in desserts or, in some cases, omitting it altogether and staying away from the use of alcohol, Chef Aaron Maree finds new dimensions and challenges in creating desserts, and the result is often a more light and innovative, refreshing taste. “I have found it refreshing working in a land (Bahrain) where alcohol is frowned upon. Too many chefs use alcohol as a crutch to assist a dessert, which may be weak by itself. The inability to use alcohol makes you consider the very basics of taste, texture and layers to get the ‘boost’ as well as spices, herbs and natural flavorings such as rosewater, orange blossom water and the likes,” says Aaron.

In Arabian Dreams there are a few of the “truly traditional” Middle Eastern desserts. However, the book is not an anthology of traditional desserts, it is for the most part a book about the new conceptual ideas of Arabian food. Along with the always favorable chocolate and vanilla flavored desserts, the sweet delights incorporate the typical Middle Eastern flavors of honey, orange blossom, pistachio, cardamom, saffron, pomegranate, dates and figs among others, all presented in beautiful creations of today’s contemporary style desserts. If you loved New Arabian Cuisine by Lutz Jakel, then Arabian Dreams should be the next addition to your culinary library.

Dessert descriptions fromArabian Dreams by Aaron Maree

PomeranianIn this dessert, pomegranate adds a textured appeal. A

gelatine-free creamy mousse is packed with vanilla and orange flavor, punctuated with the crispness of exploding pomegranate pieces in every bite.

Tarte au LabanPerfect for the heat of the Middle East, this tart is refreshing and

light. Sweet with a hint of lemon, the Chantilly lifts the density of the tart, the fruit is fresh and invigorating and the salted white chocolate keeps your palate on its toes, taking away the sweetness perfectly.

PassionatoA divine combination of pistachio ganache, almond sponge,

pistachio mousse, Breton shortbread and chocolate crème Chantilly. Flavor, texture, emotion, hence the name “Passionato” or passionately, for that is what one will feel for this tart before long.

Ispahan GawanderThe flavor of beetroot and orange sponge, the sugared chocolate

sticks, the combination of a grainy mousse and textured tasty sponge. This dessert while simple, is complex in so many ways.

Ispahan Citron et MentheWith a tart lemon base and a sweetened mint mousse,

you can enjoy both separately, or combine them; it also has a textured level of crunchy sable cookies within, removing the often far too creamy effect of too much mousse. This is a dessert of choices.

Arabian Dreams is available at the ECA for LE 270. Please call 02 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com

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M a y - J u n e 2 0 1 1

How many medals in total were awarded at the Hurghada Salon Culiniare’11?❏ 17❏ 21❏ 29

What do you need as a chef to produce quality foods against low cost?❏ Cheap suppliers❏ Knowledge and skills❏ Good accountant

According to Chef Aaron Maree omitting the use of gelatine and alcohol in desserts will make them often more:❏ Light and innovative❏ Sweet and easy to digest❏ Expensive and challenging

Who are most likely the trendsetters of desserts?❏ Middle Eastern chefs❏ European chefs❏ Asian chefs

Which of the following ingredients would give an extra crunch to a dessert?❏ Chocolate❏ Vanilla❏ Pomegranate

Who won the Award of Culinary Excellence of the Marriott Resorts and Hotels for the Africa & Middle East region?❏ Badawy Abdel Hamid❏ Essam Sayed Mohamed❏ Haytham Nassar

In what do chefs excel in management according to Paul Schenk?❏ Time management❏ Staff motivation❏ Administration

What makes Korean cuisine difficult to digest for some people?❏ Incorporation of raw ingredients in dishes❏ Use of many hot spices❏ Use of high amount of butter

Which empire mainly influenced the development of Middle Eastern cuisine?❏ British❏ Ottoman❏ Roman

What are some of the most popular spices in Egyptian cuisine?❏ Sesame, cumin & tamarind❏ Nutmeg, cardamom & garlic chives❏ Marjoram, dill & caraway

How many families approximately does the Egyptian Food Bank feed on a monthly basis?✔ 150,000Ferran Adrià’s famous restaurant El Bulli is closed for 6 months every year due to:✔ Time needed for research & inspirationWhich Chef was known to oppose the molecular cuisine trend?✔ Santi SantamariaThe cradle of the gastronomic world originated in:✔ ItalyPolenta is made from:✔ CornAlla Millanese is a culinary term which refers to any dish:✔ Breaded and then friedAlla Genovese is a culinary term which refers to any dish containing:✔ Pesto of basil, olive oil, garlic, pine nuts and cheese

Ossobuco is made from:✔ VealWhich flowers are stuffed and served in Italian cuisine as an appetizer?✔ Zucchini & pumpkin flowersWhat do you learn as manager by working in the Middle East according to the GM of the Four Seasons Alexandria, Massimiliano Musto✔ Aesthetic finesse

The right answers to the Chef’s Corner quiz of issue No. 64 are:

Congratulations to the lucky winner of issue 64 quiz:

Abdel Moneim Mohamed Abdel MoneimCommis Hot Kitchen

Salamlak San Giovanni Hotel Alexandria

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, 26 June, 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:

Tel/Fax:

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news

Appointments & Promotions

ECA chef member, Mosaad Abdel Hakim Abdel Hamid, working as Sous Chef Pastry at the Maritim Jolie Ville Golf Resort Sharm El Sheikh, has recently been promoted to Executive Pastry Chef The ECA wishes to congratulate him Keep up the good work!

ECA senior chef member, Atef Ashry Abbas, previously working as Executive Chef at the Naim for Catering and Feeding Cairo, has left Egypt and moved to Japan, where he started working as Head Chef at the Nefertiti Tokyo Restaurant The ECA wishes him all the best in his new work environment in Japan

ECA senior chef member, Haggag Mustafa Hassan, working as Sous Chef at Pyramisa Blue Lagoon Resort in Hurghada, has recently been promoted to Executive Sous Chef The ECA wishes to congratulate him Keep up the good work!

ECA associated member, Hatem Ibrahim El Adel, has completed his training at Renaissance Golden View Beach Resort in Sharm El Sheikh and has been appointed Restaurant Manager of the hotel’s outlets The ECA wishes to congratulate him on his achievements and appointment

ECA senior chef member, Emad Abdel Mohsen Abdel Aziz, previously working as Executive Sous Chef at the Sunset Pyramisa Resort in Hurghada, has moved and started working as Executive Chef at the Pyramisa Blue Lagoon Hotel in Hurghada The ECA congratulates him on his promotion and wishes him all the best in his new work location

ECA chef member, Ibrahim Amin, has been appointed Junior Sous Chef at a new Barbeque Restaurant in Alexandria under the management of Chairman Magdy Khalifa and Executive Chef Ahmed Farag The ECA wishes him all the best in his new work location

The ECA wishes to congratulate its senior chef member Ahmed El Mongy, Chef Western Pastry at the El Gamal Rokn El Nil Company, for the opening of the company’s fourth shop and 2nd branch in Damietta under the management of Chairman Mohamed El Gamal The other shops are located in Port Said and Ras El Bar Youssef Fayed is Chef Oriental Pastry

Family News

The ECA wishes to congratulate the following members on the birth of their children: chef member Mohamed Hussein Nosseir, Chef de Partie at the Grand Hyatt Cairo for the birth of his son Eyad; senior chef member Ibrahim Mohamed Ghoush for the birth of her daughter Boushra

The ECA also wishes to congratulate its staff member Amr Abdel Salam Fawaz and his wife Marwa for the birth of their son Yasin

Wishing all the families enduring health and happiness!

Awards

Chef Essam Sayed Mohamed Wins Award of Culinary Excellence

ECA senior chef member, Essam Sayed Mohamed, Executive Chef at the Hurghada Marriott Beach Resort, has won the Marriott Hotels & Resorts Award of Culinary Excellence (ACE) for the Middle East and Africa region for the year of 2010 Chef Essam has also won a Gold medal at the Culinary World Cup’10 held in Luxembourg The Egyptian Chefs Association wishes to congratulate him on these distinctions Keep up the good work! Egyptian chefs can be proud of your excellent achievements

Haitham Nassar Best General Manager of the Year

In consideration of his outstanding support and excellent performance during the year 2010, Haitham Nassar, General Manager of Ramses Hilton, was awarded “General Manager of the Year 2010” Haitham is an experienced hotelier who joined Ramses Hilton with more than 20 years of experience in the hospitality industry, where he held various managerial positions in London, Al Ain, United Arab Emirates, Luxor and Cairo

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“I’m very excited and proud to win this award, which was a result of joint efforts and cooperation of all team members of the Ramses Hilton and I’m looking forward to achieving more success in the years to come”, commented Haitham Nassar The ECA wishes to congratulate him on his great achievements

General News

Hilton Executives Meet Egyptian Minister of Tourism, H.E Mounir Fakhry Abdel Nour

Ian Carter, Hilton Worldwide President Global Operations, Rudi Jagersbacher, Hilton Worldwide Area President Operations MEA, and Haitham Nassar, Ramses Hilton General Manager, recently held a meeting with the Egyptian Minister of Tourism, H E Mounir Fakhry Abdel Nour, to discuss the company’s role, cooperation and development for the future of Egyptian tourism

As a leading hospitality company, Hilton Worldwide will take all affirmative strategies and approaches with its Egypt teams to promote tourism in the coming crucial phase within Egypt and its feeder and potential feeder

markets Hilton Worldwide currently operates 16 hotels in Egypt and has another 3 hotels in the pipeline which are expected to be ready for operation by 2012

The visit came as a result of the strong belief of the Hilton Worldwide top executives in the importance of its Egyptian portfolio as a strategic asset to the company, and underpins their confidence in the long-term resilience of the Egyptian tourism market

In honor of his outstanding efforts, dedication and contribution to the success of tourism during 2010 and also for contributing effectively to promote tourism during 2011, Haitham Nassar, Ramses Hilton General Manager, received an appreciation Award presented by H E Mounir Fakhry Abdel Nour during the Gala dinner of the Arab Center of Media Forum that took place in Cairo from May 9-14

The Future is Not the Way it Used to Be!The Egyptian Chefs Association (ECA) Team

together with staff members of the Semiramis InterContinental attended a 2-day intensive training workshop on Integrated Marketing Communications “The Future is Not the Way it Used to Be!” conducted by Galal Zaki, Chief Executive Officer of Perception Communication, in a joint effort to get better equipped to face the fast-changing world of marketing and communication The ECA wishes to say a BIG thank you to its associated member Galal Zaki for conducting the workshop and a BIG thank you to Semiramis InterContinental for hosting the workshop

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Hilton Zamalek Residence Cairo Opens its Doors

Ahmed El Salawi, General Manager Hilton Zamalek Residence Cairo, held an elegant party celebrating the opening of Hilton Zamalek Residence Cairo located on the banks of the Nile The event was attended by a number of luminaries, including diplomats and representatives from the tourism and media sectors, who were impressed by the premium location of the hotel and the high quality of food and service The ECA congratulates the team at Hilton Zamalek Residence and wishes them prosperous business in this prime location in Cairo

Maestro at InterContinental Cairo Citystars Reopens its Doors

The fine dining Italian restaurant Maestro at the InterContinental Cairo Citystars has opened its doors once again after a long break Maestro is now lead by one of the best chefs at InterContinental Citystars property, Chef Omar Ahmed Abdel Moneim, also member of the Egyptian Chefs Association, who has been in the InterContinental family for over 7 years and was in charge of Maestro restaurant back in 2008 Chef Omar has been working closely with his team to come up with new creations with Italian authentic recipes that will entice you back The ECA wishes to congratulate Chef Omar on his reappointment at Maestro

The UK will boast the world’s first Harry Potter Hotel

Warner Bros the studio behind the film franchise, is looking to expand the Harry Potter experience at Leavesden Studios outside of London, where the majority of the films were made

US $160 million renovations have already begun at the site, where fans of the boy wizard will be able to immerse themselves in the world of Hogwarts While it is thought there will be 120 rooms, other details of the project have not yet been released

ECA Launches Red Sea Chefs Chapter

Under inspiration and dedication of Essam Sayed Mohamed, Executive Chef Hurghada Marriott Beach Resort the Egyptian Chefs Association is planning to open an office in Hurghada by July this year The office will serve its members in the Red Sea region Each area or bay along the coast from El Gouna to Marsa Alam will have its own ECA representative who will meet monthly with Chef Essam Sayed to organize in coordination with ECA head office, chef’s competitions and training workshops on more regular basis in the area

The ECA wishes to thank Chef Essam for his initiative and will continue working on the necessary arrangements to be made to start up

ECA Office Space Needed in Hurghada The ECA is looking for a small office space

in Hurghada for the Red Sea Chefs Chapter The office needs to be approximately 25 to 50 sqm to accommodate one office manager and the ECA Bookstore with culinary books and training manuals and merchandise Any hotel interested in accommodating the Red Sea Chefs Chapter in house complimentary during the coming half year when tourism numbers are expected not to reach their full potential yet is welcome to call Chef Essam on 017 8124444 or Mirjam on 012 3453080 If the half year trial period of the Red Sea Chefs Chapter proofs to be a success, the ECA will look for permanent office space in the city

ECA Office Manager Needed in Hurghada

The ECA is looking for a dynamic office manager for its Red Sea Chefs Chapter Candidates should have excellent spoken and written language skills in Arabic and English, and good computer skills in word, excel and access Affinity with the hotel industry is a plus Candidates should be Hurghada residents, as accommodation is not provided Please send your CV to semsemchef@yahoo com or egyptchefs@link net

N e w s

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ChefsECA ChapterRed Sea

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مرحباً بأعضائنا اجلدد

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

أعضاء من قدامى الشيفات

عبد الرحيم محمد عثمانمدير مطبخ

اإبروتل اكوامارينا الغردقة

Abdel Rahim Mohamed OthmanKitchen DirectorIberotel Aquamarine Hurghada

Adel Adly Mahmoud El SayedExecutive ChefHilton Hurghada Plaza

عادل عدلى محمود ال�سيد�شيف تنفيذى

هيلتون الغردقة بالزا

اأحمد محمد ح�سن�شيف تنفيذى

منتجع كورال بيت�ش روتانا تيران �شرم ال�شيخ

Ahmed Mohamed HassanExecutive ChefCoral Beach Rotana Tiran Resort Sharm El Sheikh

Ahmed Youssef MohamedExecutive ChefCellar Door Bistro Cairo

اأحمد يو�سف محمد�شيف تنفيذى

�شالر دور ب�شترو القاهرة

Welcomeon board to all our new

members

على عبد ربه ناجى�شيف تنفيذى

منتجع �شن رايز لوجارين الغردقة

Ali Abd Raboh NagyExecutive ChefSun Rise Le Jardin Resort Hurghada

Antar Ali Mohamed Sous ChefHurghada Marriott Beach Resort

عنتر على محمد�شو �شيف

منتجع ماريوت بيت�ش الغردقة

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

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عماد �سالح عبد الرحمن�شيف تنفيذى

منتجع �شن رايز هوليداى الغردقة

Emad Salah A. RahmanExecutive ChefSun Rise Holidays Resort Hurghada

Hanafy El Sayed AliExecutive Sous ChefKempinski Hotel Soma Bay

حنفى ال�سيد على�شو �شيف تنفيذى

فندق كمبن�شكى �شوما باى

هانى مرزوق حنا�شيف تنفيذى

�شركة وادى دجلة لالإ�شتثمار

Hany Marzouk HannaExecutive ChefWadi Degla Co for Investment

Hassan El ShourbagySous ChefHurghada Marriott Beach Resort

ح�سن ال�سوربجى�شو �شيف

منتجع ماريوت بيت�ش الغردقة

ح�سن عمر �سليمان�شو �شيف تنفيذى

فندق جراند الغردقة

Hassan Omar SolimanExecutive Sous ChefGrand Hotel Hurghada

Hesham Khalil Ibrahim Executive Pastry ChefSheraton Soma Bay

ه�سام خليل اإبراهيم�شيف تنفيذى حلوانى

�شيراتون �شوما باى

ح�سام محمد عبد العزيز�شيف تنفيذى

مطعم التينو�ش القاهرة

Hossam Mohamed Abdel AzizHead ChefLatino›s Restaurant Cairo

Khaled Ali Mohamed AliKitchen SupervisorAlexandria Library

خالد على محمد علىم�شرف مطبخ

مكتبة االإ�شكندرية

كريم الجزار�شيف تنفيذى

منتجع هيلتون الغردقة لونج بيت�ش

Korrayem El Gazzar Executive ChefHilton Hurghada Long Beach Resort

Mahmoud Farouk AhmedExecutive Sous ChefCoral Beach Rotana Montazah Sharm El Sheikh

محمود فاروق اأحمد�شو �شيف تنفيذى

كورال بيت�ش روتانا منتزه �شرم ال�شيخ

محمود كمال ال�سعيد اأحمد�شيف تنفيذى

مطعم �شكوير القاهرة

Mahmoud Kamal El Said AhmedHead ChefSquare Restaurant Cairo

Mohamed Abdel Kader AbbasPastry ChefLa Residence des Cascades Golf Resort Soma Bay

محمد عبد القادر عبا�س�شيف حلوانى

منتجع الري�شيدنز دي كا�شكيد جولف �شوما باى

عاطف ع�سرى عبا�س�شيف تنفيذى

�شركة نعيم للتغذية و الخدمات البترولية

Atef Ashry AbbasExecutive ChefNaim for Catering & Feeding

Bassam Mohamed AdelExecutive ChefArmada Restaurant Cairo

ب�سام محمد عادل�شيف تنفيذى

مطعم اأرمادا القاهرة

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ناجح اأحمد ركابى�شيف تنفيذى

منجع كونتننتال الغردقة

Nageh Ahmed RekabyExecutive ChefContinental Resort Hurghada

Sobhy Mohamed A. AzimExecutive Sous ChefIberotel Makadi Beach Hurghada

�سبحى محمد عبد العظيم�شو �شيف تنفيذى

اإبروتل مكادى بيت�ش الغردقة

C h e f M e m b e r s

أعضاء من الشيفات

وحيد م�سطفى على�شيف تنفيذى

�شن رايز في�شتيفال الغردقة

Wahid Mustafa AliExecutive ChefSun Rise Festival Hurghada

عادل محمد �سعيد�شيف حلوانى

حلوانى عالء الدين القاهرة

Adel Mohamed SaidPastry ChefAlaa El Din Pastry Shop Cairo

Ahmed Mohamed Abdel SameiChef de PartieIskander Restaurant Cairo

اأحمد محمد عبد ال�سميع�شيف دى بارتى

مطعم اإ�شكندر القاهرة

المعتزباهلل �سعد عبد الرا�سىديمى �شيف دى بارتى

بيراميزا �شهل ح�شي�ش الغردقة

El Moataz-Bellah Saad Abdel RadiDemi Chef de PartiePyramisa Sahl Hasheesh Hurghada

El Sayed Ali A. HamidSenior Chef de Partie PastryMarriott Old Palace Sahl Hasheesh

ال�سيد على عبد الحميد�شينيور �شيف دى بارتى حلونى

ماريوت اأولد باال�ش �شهل ح�شي�ش

ال�سيد محمد عبد الرحمن�شيف دى بارتى

مطعم التينو�ش القاهرة

El Sayed Mohamed Abdel RahmanChef de PartieLatino›s Restaurant Cairo

Emiel Fawzy KhellahSous ChefKoumbara Sunset Resort Greece

اميل فوزى خله�شو �شيف

منتجع كمبارا �شن �شت اليونان

هيثم عبد الر�سيد اأحمد�شيف

�شركة ت�شالنجر للبترول

Haytham Abdel Rashid AhmedChefChallenger Petroleum Co

Hossam Hamdy A. HamidDemi Chef de Partie PastryConrad International Cairo

ح�سام حمدى عبد الحميدديمى �شيف دى بارتى حلوانىكونراد انترنا�شيونال القاهرة

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

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محمد ها�سم محمد طلبةديمى �شيف دى بارتى

مطعم التينو�ش القاهرة

Mohamed Hashem Mohamed TolbaDemi Chef de PartieLatino›s Restaurant Cairo

Mohamed Ibrahim AttiaChef de Partie Japanese CuisineConrad International Cairo

محمد اإبراهيم عطية�شيف دى بارتى المطبخ اليابانى

كونراد انترنا�شيونال القاهرة

رجب نادى محمد�شيف عمومىمطعم �شبارو

Ragab Nady MohamedHead ChefSabarro Restaurant

Samir Shouhdy MichealSous ChefTrianon Coffee Shop CityStars

�سمير �سهدى ميخائيل�شو �شيف

كافيه تريانون �شيتى �شتارز

�سيد محمد فرج ب�سيونى�شيف دى بارتى

مطعم التينو�ش القاهرة

Sayed Mohamed Farag BasyouniChef de PartieLatino›s Restaurant Cairo

Swelim Sayed Sorour SwelimDemi Chef de PartieNile Maxim Boat

�سويلم �سيد �سرور �سويلمديمى �شيف دى بارتى

مركب نايل ماك�شيم

يا�سر رم�سان محمدديمى �شيف دى بارتى

مطعم والونج تيمبو األيجريا جولف كلوب

Yasser Ramadan MohamedDemi Chef de PartieTempo Restaurant & Lounge at The Allegria Golf Club

اإبراهيم ناثان زكى كامل�شيف عمومى

�شركة جى اند اإ�ش للخدمات ال�شياحية

Ibrahim Nathan Zaki KamelHead ChefG & S Touristic & Real Estate Services

Mohamed Abdallah El AttarJunior Sous ChefHurghada Marriott Beach Resort

محمد عبد اهلل العطارجونيور �شو �شيف

منتجع ماريوت بيت�ش الغردقة

محمد عادل محمد علىم�شاعد �شيف تنفيذى

�شالر دور ب�شترو القاهرة

Mohamed Adel Mohamed AliAssistant Executive ChefCellar Door Bistro Cairo

Mohamed Ali Mustafa AliChef de CusineKempinski Hotel Soma Bay

محمد على م�سطفى على�شيف دى كوزين

فندق كمبن�شكى �شوما باى

محمد فوزى �سليمانديمى �شيف دى بارتىفندق �شى �شن دهب

Mohamed Fawzy SolimanDemi Chef de PartieSea Sun Hotel Dahab

Mohamed Gamal MohamedChef de PartieLagoon Resort Alexandria

محمد جمال محمد�شيف دى بارتى

منتجع الجون االإ�شكندرية

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عبد الرحمن ر�سا عبد العزيزطباخ

مطعم روميرز طنطا

Abdel Rahman Reda A. AzizCommisRumors Restaurant Tanta

Abdallah Hosny Abdo1st CommisRotana Café

عبد اهلل ح�سنى عبدهطباخ اأول

روتانا كافيه

عبد اهلل محمود عبدهطباخ اأول حلوانى

هيلتون الغردقة بالزا

Abdallah Mahmoud Abdouh1st Commis PastryHilton Hurghada Plaza

Ahmed Farouk A. Hamid1st CommisIndigo Restaurant

اأحمد فاروق عبد الحميدطباخ اأول

مطعم اإنديجو

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

أعضاء من شباب الشيفات

اأحمد ع�سمت محمدطباخ اأول

منتجع هيلتون الغردقة لونج بيت�ش

Ahmed Esmat Mohamed1st CommisHilton Hurghada Long Beach Resort

Ahmed Gamal Hassan Ahmed2nd CommisRoyal Rojana Sharm El Sheikh

اأحمد جمال ح�سن اأحمدطباخ ثانى

رويال روجانا �شرم ال�شيخ

اأحمد �سالح محمدطباخ ثانى

مطعم والونج تيمبو األيجريا جولف كلوب

Ahmed Salah Mohamed2nd CommisTempo Restaurant & Lounge at The Allegria Golf Club

Ahmed Yehia Abu Khozeim

اأحمد يحيى اأبو خزيم

عمرو اأنور عبد القادرطباخ ثانى

فندق فيرمونت هليوبلي�ش

Amr Anwar A. Kader2nd CommisFairmont Heliopolis Hotel

Darinoor Adel Hassan

دارينور عادل ح�سن

ال�سيد اإبراهيم ال�سيدطباخ اأول

فندق نوفوتيل البرج القاهرة

2656El Sayed Ibrahim El Sayed1st CommisNovotel Cairo El Borg Hotel

Hamed Mohamed Abdel Rahman1st CommisLatino›s Restaurant Cairo

حامد محمد عبد الرحمنطباخ اأول

مطعم التينو�ش القاهرة

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

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م�سطفى عمر الفاروقطباخ ثالث

�شميرامي�ش انتركونتننتال

Mustafa Omar El Farouk3rd CommisSemiramis InterContinental

Reda Abdel Hamid Ibrahim 1st CommisIskander Restaurant Cairo

ر�سا عبد الحميد اإبراهيمطباخ اأول

مطعم اإ�شكندر القاهرة

�سريف اأحمد محمد

Sherif Ahmed Mohamed Tarek Hosny MohamedCommisEgyptian Association for Development

طارق ح�سنى محمدطباخ

الجمعية الم�شرية للتنمية

اإ�سالم م�سعد عبد العليمطالب

كلية ال�شياحة والفنادق جامعة حلوان

Islam Mosaad A. AlimStudentFaculty of Tourism & Hotels Helwan

Mahmoud Ahmed Mohamed Ghazy3rd CommisHilton World Trade Centre Hotel

محمود اأحمد محمد غازىطباخ ثالث

فندق هيلتون مركز التجارة العالمى

محمد عاطف اأبو �سريعطالب

كلية ال�شياحة و الفنادق جامعة حلوان

Mohamed Atef Abu SereiStudentFaculty of Tourism & Hotels Helwan

Mohamed El Sayed MohamedCommisCellar Door Bistro Cairo

محمد ال�سيد محمدطباخ

�شالر دور ب�شترو القاهرة

محمود محمد اإبراهيمطالب

كلية ال�شياحة والفنادق جامعة حلوان

Mahmoud Mohamed IbrahimStudentFaculty of Tourism & Hotels Helwan

Manal Dahshan

منال ده�سان

محمد حامد عبد الرحمنطباخ ثانى

مطعم التينو�ش القاهرة

Mohamed Hamed Abdel Rahman2nd CommisLatino›s Restaurant Cairo

Mohamed Sayed AbdouhCommisEl Soubaeya Co for Touristic Projects

محمد �سيد عبدهطباخ

ال�شركة ال�شباعية للم�شروعات ال�شياحية

ح�سن جمال ح�سنطباخ اأول

فندق بيت�ش الباترو�ش الغردقة

Hassan Gamal Hassan1st CommisBeach Albatros Hotel Hurghada

Hesham Magdy A. Hamid MetaweaStudentFaculty of Tourism & Hotels Sadat City

ه�سام مجدى عبد الحميد مطاوعطالب

كلية ال�شياحة والفنادق مدينة ال�شادات

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

عمرو كمال عبد الحميدويتر

انتركونتننتال �شيتى �شتارز القاهرة

Amr Kamal A. HamidWaiterInterContinental CityStars Cairo

Doaa Mahmoud MohamedWaiterDar El Fouad Hospital

دعاء محمود محمدويتر

م�شت�شفى دار الفوؤاد

هاجر اأبوالعنين عبد الغفارم�شاعد مبيعات الموؤ�ش�شات

اإت�شاالت م�شر

Hager Abo El Enein Abdel GhaffarCorporate Sales SupportEtisalat Misr

Hanzada Tohamy AhmedOwnerChez Hana Co

هانزاده تهامى اأحمدمالك

�شركة ت�شيزهنا

عماد محمد اإبراهيمطبيب بيطرى

Emad Mohamed IbrahimDoctor of Veterinary

Galal ZakiChief Executive OfficerPerception Communication

جالل زكىالع�شو المنتدب

بري�شب�شن للت�شويق والدعاية

اإبراهيم �سبرى محمدمر�شد �شياحى

�شركة وطنية لل�شياحة

Ibrahim Sabry MohamedTour LeaderWatania Tours Co

Khaled Rashad Abdel KawyRestaurant ManagerSeasons Resort & Country Club

خالد ر�ساد عبد القوىمدير مطعم

�شيزون ريزورت اأند كنترى كلوب

مروة محمد عبد العزيزمدير

مركز ونادى االأطفال االإ�شكندرية

Marwa Mohamed A. AzizManagerKids Club Center Alexandria

Seham Mohamed Zidan

�سهام محمد زيدان

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

أعضاء مساهمين

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June’11WACS (World Association of Chefs Societies) Africa & Middle

East Forum will be held on Monday 13 June at the InterContinental Cairo Citystars. Representatives of WACS member countries of United Arab Emirates, Saudi Arabia, South Africa, Namibia & Mauritius will attend the Forum of which Egypt is the host country this year. Forum delegates will also take part in a tourism promotion for Egypt under the slogan “Support your chef’s colleagues in Egypt by making Egypt your next tourist destination”. The WACS Africa & Middle East Forum is kindly sponsored by InterContinental Cairo Citystars and American Express Travel Services, Egypt.

The 14th National Salon Culinaire, organized by the Egyptian Chefs Association (ECA), is scheduled to take place on Wednesday 15 June at the InterContinental Cairo Citystars. 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. Regional teams and teams of establishments 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

ECA Gala Dinner will be held on Wednesday 15 June at the InterContinental Cairo Citystars as conclusion to the National Salon Culinaire’11. Tickets for the Gala dinner are LE 350 all inclusive of non alcoholic and alcoholic beverages, 5 course menu, raffle prizes and giveaways. The event will be enhanced by live entertainment from Ahmed Harfosh and & Rula Zaki and her band. Main sponsor of the gala dinner is MLA - Meat & Livestock Australia. To reserve tickets call the ECA on 02 37622116 / 7 / 8.

August’11The 3rd Bidvest 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. Egypt will take part with a delegation in the Bidvest World Chef’s Tour for Hunger. For more information visit www.worldchefs.org or www.sace.co.za

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 Anuga trade fair will be held from 8 till 12 October in Cologne, Germany. All ten of the event’s trade shows are posting very strong demand. The continually growing food service and catering market is being much more strongly emphasized within Anuga through the new trade show Anuga Foodservice, a concept that is generating a very positive response among exhibitors and partner associations alike. The “Chef of the Year” Grand Finale sponsored by Unilever and Evian will be held at the Anuga Foodservice show. The new layout of the trade show Anuga Chilled & Fresh Food is also popular with the suppliers. Italy is Anuga’s partner country in 2011. For more information visit www.anuga.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

Mark Your Calendar

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Abdel Fattah Mahmoud Mustafa Pastry Chef Titanic 2 Resort

Abdel Hakim Mohamed Gamal El Din Executive Chef Steigenberger El Daw Club Resort

Abdel Rahim Mohamed Othman Executive Chef Iberotel Aquamarine

Adel Saad El Din Masaud Senior Chef de Partie Sun Rise Le Jardin Resort

Ahmed Abdel Hamid Othman Executive Chef SolYMar Makadi Sun & Sensimar

Ahmed Mohamed Hassan Executive Chef Coral Beach Rotana Tiran Sharm

Ayman Ahmed Ali Pastry Chef Steigenberger El Daw Club Resort

El Sayed Mahmoud Mohamed Executive Chef Iberotel Coraya Beach

Emad Mahmoud Essa Executive Chef SolYMar Makadi Club

Gamal El Sayed Hussein Assistant Executive C hef Royal Palace

Hamdy Mohamed Abdel Aziz Executive Sous Chef Beach Albatros Resort

Hany Ahmed Helmy Pastry Chef Royal Palace

Hassan Omar Soliman Executive Chef Grand Hotel

Hussein Abdel Hady Goha Executive Sous Chef Rotana Hurghada Resort

Khaled Mohamed Hussein Executive Chef Iberotel Lamaya

Maged Raafat Hygiene Manager Rotana Hurghada Resort

Mahmoud Ahmed Hassaan Executive Chef Iberotel Luxor

Mahmoud Ahmed Mohamed Assistant Pastry Chef Albatros Palace

Mahmoud Farouk Ahmed Executive Sous Chef Coral Beach Rotana El Montazah

Mohamed Abdel Moneim Executive Chef Royal Palace

Mustafa Wahid Assistant Executive Chef Hilton Hurghada Resort

Omar El Dabaa Assistant Executive Chef El Gefnon Hotel

Ragab Nagdy A. Rady Assistant Executive Chef Albatros Palace

Sobhy Mohamed Abdel Azim Executive Chef Iberotel Makadi Beach

Yasser Abdel Moez Mohamed Executive Chef Jaz Makadi Star

Yassin Badawy Amin Executive Chef SolYMar Solaya

Participants of the Serve Quality & Save Money Training Workgroup conducted by Markus J. Iten, President Egyptian Chefs Association, hosted by the Hurghada Marrriott Beach Resort,

and kindly sponsored by Dreem Foodservices SAE