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Issue No.

68 / First Quarter 2012 - Free Copy

f f - 2012 hCG dG / 68 :bQ OdG

CHEF'S CORNER

WACS Junior Chefs

dG cGh T

Vegetarian Cuisine

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Thank You ECA Sponsors


Platinum Sponsors

Diamond Sponsors

Gold Sponsors

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Issue 68
January - March 2012

editorial
Markus J. Iten
ahmed el nahas

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Interview & Profiles


Meet the CtCe Culinary trainers
osama el sayed, Born to the Profession
Charlie trotter, the Chef with the Charity hat

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training
Chefs Career: a Life of Learning
eCa Bookstore
Quiz (arabic section)
eCa Workshops (arabic section)

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44
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new at eCa
eCa Culinary Passport for Professionals
eCa Business Club

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23

feature
Vegetarian Diet: More than Just skipping the Meat

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recipes
Vegetarian Delights
Mothers Day Cake
easter Cake

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Meeting Point
WaCs Junior Chefs
red sea Chefs tourism Promotion
Chefs news
Welcome eCa Members
Calendar (arabic section)

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Dear Chefs, Gourmets and Friends,

Publication of the
Egyptian Chefs Association
Registration number: 4476
Head Office:
20 Salem Salem Street,
Agouza, Giza
Telephone / Fax 02 376 22 116 / 7 / 8
Red Sea Chefs Chapter:
065 345 3396
E-mail: egyptchefs@egyptchefs.com
Website: www.egyptchefs.com

Executive Director
Mirjam van IJssel
Director of Operations
Ashraf Gamal
Membership Department
Amr Abdel Salam
Sarah Wael
Public Relations
Samira Mahmoud
Anet Gunter
Website & Publication
Marwa Said
Samira Mahmoud
Violeta D. Salama
Production & Graphic Design
Ashraf Shukri / Lunar Graphics
Hany Kamal
Receptionist / Secretary
Maria Samir
Translation
Amal Bassaly
Hussein Sayed
Red Sea Chefs Chapter
Dina Kamel Fahmy
Neveen Gamil Rachid
Cover Photo
courtesy the World Encyclopedia of
Cooking Ingredients

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By the time you receive our first edition of Chefs


Corner in a new design and format, the regional
Hurghada Salon Culinaire12 will be in full swing. The
Red Sea Chefs Chapter was launched only six months
ago, and already the chefs of the region are getting
involved in making it all happen. I am thrilled with the
drive and enthusiasm theyve demonstrated!
Previous there have been other regional
competitions in Hurghada and Sharm El Sheikh,
but none have ever reached the popularity of this
years Hurghada Salon Culinaire. It is amazing to see
the upbeat spirit and cooperation between chefs,
management teams, supply companies and all others involved, even in times when tourism
and economy are still on shaky legs. I was surprised to hear that over 100 participants will
be presenting their plates and platters to the jury. They might be on shaky legs too not
due to finances, but to the many hours of hard work and determination theyll be waiting
nervously to find out if their exhibits reached the award level.
One of the main aspects, if not the only one, is the ability to show your skill in slicing,
dicing, chopping and mincing any product from a fish to an onion. You might know what the
different cuts are called from a brunoise to a paysanne, but are you able to execute them with
speed, efficiency and precision? I personally practiced this skill over and over again over the
last 40 years, since you need to get the hand-eye coordination re-tested again and again. The
outcome should be a flowing process to accomplish these tasks accurately and precisely.
As senior chef, I must be able to do just that. Lets look at the different positions in our
kitchen settings. A 3rd Commis must know all the cuttings and master them reasonably
well; whereas a 2nd Commis must be able to show the 3rd Commis how to do it better, and
especially, faster! A 1st Commis should perform these tasks close to perfection. Now lets take
several steps ahead and go to the top of the pile, the Executive Chef. He must be the one who
has the best skills, accuracy and speed of the whole kitchen brigade!
Your knife should be razor sharp and in perfect condition, as it is the Business Card of a
Professional Chef. Now, I can have a beautiful case of different knives, but do I know how to
use them? Leading a kitchen brigade is not just about sending memos, attending meetings
and making menus, but more than anything about being able to show any and all possible
skills required in our profession to any given team member, at any given time. You may argue
about this point, but believe me that is the rule in our great profession around the globe, in all
hotel or restaurant operations.
Your knife and your skill in using it will determine your position within a brigade. The chef
with the right hands and forever-practiced-skills will progress to the top much faster! So
sharpen you knives, use them as your professional Business Card and keep improving your
skills as long as you are working with foods, whether at home or on the job.
May the best always win!

Markus J. Iten
President, Egyptian Chefs Association

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Dear Hospitality Wizards,

Publication of the
Egyptian Chefs Association
Registration number: 4476
Head Office:
20 Salem Salem Street,
Agouza, Giza
Telephone / Fax 02 376 22 116 / 7 / 8
Red Sea Chefs Chapter:
065 345 3396
E-mail: egyptchefs@egyptchefs.com
Website: www.egyptchefs.com

Executive Committee
Honorary President
Hussein Badran
Chairman
Ahmed El Nahas
President
Markus J. Iten
Treasurer
Hossam El Din Mohamed
Training & Competitions
Essam Sayed Mohamed
Hossam El Din Mohamed
Markus J. Iten
Tarek Ibrahim
Restaurant Relations
Yuphadee Sawamiwast
Public Relations Juniors
Mohamed El Saadawy
Representative North Coast
Mohamed El Saadany
Chairman Red Sea Chefs
Essam Sayed Mohamed
Representative Red Sea Coast
Samir Abdel Azim
Representative Upper Egypt
Ibrahim Rashed

We all have to move forward in order to keep up


with the pace of change. The dynamic team at the
Egyptian Chefs Association has welcomed the new
year with several new initiatives.
Upon the demand of marketing and sales
managers of the Associations loyal sponsor
companies, the chefs association has now established
the ECA Business Club. This is an exclusive group for
sales managers, PR managers and marketers that
will provide programs in marketing with a special
focus on the hospitality and catering industry. Staff
motivation schemes, effective communication, and
public relations skills in general will also be included
in the programs. The ECA Business Club kicked off with a workshop by Galal Zaki, CEO of
Perception Communications, and a wizard of Integrated Marketing Communications.
Another exciting initiative of the Association, soon to be launched, is the ECA Hobby Chef
Club, which will bring together gourmets and culinarians from throughout the country in an
exchange of know-how, skill, and most importantly, passion for distinctive cuisine. Activities of
this group will include social outings and cooking days to share experience and knowledge,
dinners and cooking demos with top chefs, among many others.
For its professional chef members, the ECA launched its Culinary Passport, a brand-new
concept to keep records for yourself, but also to show your dedication to learning and selfdevelopment. The Culinary Passport allows each chef to keep track of all his/her achievements
in ECA and WACS endorsed activities, such as culinary competitions and training workshops.
Upon the initiative of its Red Sea Chefs Chapter, the Egyptian Chefs Association has also
been actively involved in supporting the tourism industry in Egypt. The chefs of the Red Sea
made a record-setting strawberry cake to mark the anniversary of the Red Sea Governorate. In
the presence of the Red Sea Governor, General Mahmoud Assem Gad, the 432-square-meter
cake was served to the tourists in Hurghada with a message from the chefs that they look
forward to welcoming tourists to their beautiful beaches and favorite sunny getaway.
Egyptian Tourism will be witnessing an exciting and important event, as Egypt has been
named Country Partner for ITB Berlin 2012 (March 7 to 11, 2012). This fair hosts 170,000
visitors and is considered one of the largest congregations of tourism experts. The marketing
campaign has been in force since the beginning of 2011, in collaboration with German
Tour Operators and others, and includes intensive advertising campaigns through nonconventional and conventional advertising channels, in a move complementing an active
public relations campaign by the Egyptian Tourism Authority and the positive efforts of the
Ministry of Tourism. Egypt will also promote its prime tourism destinations at the IMEX in May
2012 in Germany, and the WTM in London in November 2012, all targets on the list of Egypts
Tourism Authority.
At the Egyptian Chefs Association our next exciting upcoming event will be the Hurghada
Salon Culinaire12 on Monday 26 March at the Continental Resort, bringing forward the
top culinary talents of the Red Sea region. The chefs of the regional Red Sea Culinary Team,
who are presently training to get ready for their participation to the prestigious IKA Culinary
Olympics12, will be in attendance at the culinary show with a special exhibit.
I look forward to welcoming you all in Hurghada to view the culinary talents of our
Red Sea Chefs.

Ahmed El Nahas
Chairman, Egyptian Chefs Association

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Meet the
Culinary
Trainers of CTCE
the egyptian Chefs association asked its senior chef
members who changed their career, from hotel chefs
to Culinary trainers at the Culinary training Centers
egypt (CtCe), to share their thoughts and experiences
with their chef colleagues.
Tell us about your background?

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Ashraf El Sayed (AES): I worked in several 5-star hotels in Egypt and


abroad and my last position was Executive Chef at Stella di Mare, in Ain
El Sukhna. I am also a member in Tourism Concern in London, England
and Dante Association in Hanover, Germany, which are both NGOs.

Ahmed Abdel Salam (AAS): I started my career after I graduated

Badr Abdel Hafiz (BAH): I worked as Culinary Instructor at

from the Technical Institute for Hotels in 1986. I gained my experience

Sheraton Heliopolis, as Executive Sous Chef at ATF Pyramisa in

with many international companies, at home and abroad, and was

Sharm El Sheik and as Executive Chef at Dreams Vacation Hotel. I

very keen to work in all the places where I could, from niche specialty

also worked in Syria, Europe and the Far East.

restaurants and hotels, to ships and tourist villages.

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Mohamed Hamed (MH): I am thirty-eight years old with a


Ibrahim Rashed (IR): Culinary arts has been my dream and

Diploma from the Tourism & Hotel School and professional

hobby since I was a kid. My passion for food takes me away from

experience as chef for twenty years culminating with my posting

everything, even from my family. Thats the way to success, I believe.

as Executive Chef at the last two hotels where I worked, Sun


International Port Ghalib and Safir Zamalek Residence Hotel.

Khairy Anwar (KA): I have been working as Executive Chef

Yasser El Tokhy (YET): I have worked in five-star hotels such as

at Movenpick Hotel in Cairo. Before that, I was working at Plaza

the Marriott, Sheraton and Ritz Carlton and finally, at the Movenpick.

Atenne in Paris and London. I also spent time at Borj el Arab,

I worked in all sections of the kitchen and in pastry. I love my job

Dubai and other hotels in Cairo and abroad.

because it requires creativity and brings happiness to others.

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experience with other colleagues from the hotel industry.

Your knife is your business


card

KA:

Its a challenge that I put to myself every day: I have to find


new ideas, to transfer the knowledge to the other chefs; I
have to be up to date with whats new in my field.

MH: The change was not easy and even had an impact on my
personal life, but after one year now, I feel proud and I am
conscious of the real value of what I do.

What is the kitchen tool you cant live without?

YET: It is a good career because transmitting our knowledge


and experience to future chefs is very rewarding and this is

All trainers agreed that the Knife is the kitchen tool they

our true mission.

cannot live without. Khairy Anwar, Ibrahim Rashed and Yasser El


Tokhy even called it the chefs Business Card; and Ahmed Abdel
Salam added that a temperature measuring device is another

Do not run after the money

must-have for any chef.

What is your favorite dish?

at the beginning of your


career, and be more careful
about the knowledge, and
money will run after you if
you are a good chef

AAS: Salmon cooked on steam with butter sauce, lemon and


rosemary with a bouquet of sauted vegetables and
creamy mashed potatoes.
AES: Stuffed beef fillet with chicken liver parfait served with
Rossini sauce.

BAH All classical dishes and vegetarian dishes.


IR:

Poached seafood in coconut milk enhanced with ginger,


lemongrass and green curry.

KA:

For me, the best dish simply combines harmonious colors,


healthy ingredients, no fats and a show of new ideas.

MH: Any dish I do and can see myself in.

Any favorite cooking show or celebrity Chef?

How do you view the value of the chefs training in


Egypt and how should the training be further
developed in the future?

AAS: Master Chef

AAS: Trained chefs will return to their work ready to raise their

AES: Jamie Oliver

level of practice, which will be felt by the customer; this

BAH: Master Chef, and cooking shows on Fatafeat

in turn will have positive economic effects on the worker

IR:

Emeril Lagasse & Roy Yamaguchi (Hawaiian chef )

and the community as a whole. In the future, we should

KA:

Top Chef Australia, Top Chef Lebanon, Chef Gordon Ramsay

work to expand the training to include all those associated

YET: Beef stew.

MH: Chef Gordon Ramsay

with working within the tourism sector. The training

YET: Nigella Lawson

program can include all levels of training, to allow for the


largest possible number of chefs, each according to his/her

How did you experience the change in your career


from Executive Chef to Culinary Instructor?

available time.
AES: I think this is the best project that has been established in
Egypt over the last 50 years.

AAS: At a major company where I worked, I was responsible for


training for two years and this experience of teaching was

BAH: In fact, the chefs in Egypt need a great deal of training to


obtain the right work knowledge and skills. This should be

very important and interesting.

done as soon as possible.

AES: It is really a fantastic experience!


BAH: I was really surprised because of the very poor skill level of

This program is truly valuable for each and everyone who

students working in the tourism industry. For me its great

would love to be a chef. Through learning and training, the

to teach them how to work and a proper understanding of

program helps you develop more skills.

professionalism.
IR:

IR:

KA:

I see it as crucial to any professional career, because

After 23 years of experience, I feel that this was the best

without training, we cannot improve our knowledge.

step forward. I am learning a lot and I love to share my

We urgently need strong training programs in Egypt, to

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be like most other countries in the region. Take Cyprus,

chefs who are willing to learn from others and teach others

for example, the higher hotel institute there has been

in a continuous give and take of knowledge and skills.

operating for 40 years, so all the chefs who are working in

MH: Hand skills, knowledge, judgment, dedication and pride in

the hotels have studied there. Where do we stand from that


example?!

the student chef.


YET: Skills, knowledge and behavior.

MH: The value of this training will return value to the field
of tourism at large, throughout Egypt. It will take some

Build up professional

time, yes, but we will see the change soon enough. We


must increase the training centers throughout Egypt and
continue the certification of training at all stages.

experience in all sections of


the kitchen, like the Joker
in a card game who can
perform everywhere

YET: We can send chefs to hotels to complete their training. We


can also suggest sending outstanding students abroad
for training and then returning them to disseminate their
experience in Egypt. This would uplift the tourism sector in

Egypt for sure.

What/who was the most important influence in your


own training?
AAS: Upgrading the kitchen profession in Egypt was the main
motive force and helped me to excel.
AES: In my opinion, it is our new awareness to push ourselves to

What would be your advice for young chefs starting out?

always do our best and to put the culinary training centers

AAS: My advice to young chefs starting out is to know that


once you commit yourself to this profession it will be very

in Egypt in their right place.


BAH: Chef Markus Iten, who has driven me to the level of

rewarding. It takes a sincere heart and hard work to achieve

professionalism I have reached today, and helped me to

success, with full commitment to the proper cooking

take the first step toward the high skills standard.

methods and application of food safety regulations.

IR:

The extensive training material of the CTCE, which contains

AES: Do not run after the money at the beginning of your life

lots of information and knowledge. The revolution which

(be more careful about the knowledge) and money will run
after you if you are a good chef.

helped us to change for a better future.


KA:

Chef Markus and Dr. Rawia, as well as everybody else that

BAH: Keep on searching, updating your knowledge, sharpening


your skills, listen very well and never say the words I know.

sincerely shared in this strong training experience, has


been most important to me; so its not just one person.

IR:

My advice for young chefs starting out is: Please dont let

MH: Chef Markus Iten.

this opportunity go. This program is the best thing you can

YET: Honestly, my country, Egypt.

do for your career.


KA:

They should start from the basics and build their way

What qualities do you feel are most important to make


a good chef?

up. Start as quickly as they can, build momentum and

AAS: A good chef should have patience and yet be ambitious

another day.

to meet the challenges and insist on success. Also, s/he


should always look forward to everything new in the world
of kitchens.
AES: Skills! But I believe the magic word in any work is love. If
you love what you are doing you will do it well!

accomplish the most they can, without leaving things to


MH: You should never stop educating yourself and always listen
to your Chef Trainer.
YET: Build up professional experience in all sections of the
kitchen, like the Joker in a card game who can perform
everywhere.

BAH: The willingness to constantly update your knowledge,


keep on training and participating in competitions, and the
desire to always improve your skills.
IR:

Loving what youre doing. Also valuing skills and creativity.

KA:

Chefs who are always looking for new ideas. Chefs, who
work hard and are using all their five senses. And finally,

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Chefs Career:
a Life of
Learning
When you make the commitment to a career as chef,
you also commit yourself to continued education and
constant self-improvement.

daily routines. However, before you can progress, you must first
know from where you started; you must have goals to reach for,
and a plan of action to achieve them.
Beginning with an honest appraisal of your skills and knowledge,
you can construct a realistic plan to improve upon your weaknesses
and build upon your strengths. You need a formal process for
your self-assessment. Consider it a part of your job and give it the
same dedication and commitment you give to your other daily
tasks and responsibilities. A journal is a good way to record your
starting assessment and keep track of your progress. Begin by listing
your strengths. This will motivate you to conduct the rest of the
assessment and give you a solid foundation from which to build. By
identifying strengths and acknowledging weaknesses, you are now
ready to construct a deliberate plan for improvement. What you do
with that information is based on what your career goals are.

Goal Setting
Where do you see yourself two years from now? Five years?
Ten? Do you have a picture of what your ideal job might be?
Perhaps you want to own your own restaurant, work in a hotel
or private club, have your own catering company, or be the chef
on a cruise; become a research and development chef or go into
culinary education or consulting. There are many different job
opportunities for chefs. Setting a personal career goal is essential
to professional success. Without a goal, how do you know when
youve reached the success you want?
A goal is like a destination. It is the type of job, level of income
and responsibility that you strive to achieve. Work by itself is not
a goal. Some may say, My goal is to work hard every day, and

Source: Chef Manager by Michael Baskette

soon I will be successful. However, the only thing they will be


successful at is working hard every day. Others may say, My goal
is one day to be successful, but what defines success? Success

s the hospitality industry grows and

is different for each of us and needs to be personally defined.

expands with the evolving market and

Without specific information on what defines your personal

growing competition, so too must chefs

goals, you may never realize when youve achieved them, and

and other managers increase their skills and

you may go through your whole professional career without

knowledge; and expand their portfolios in

personal gratification or a sense of accomplishment.

order to stay competitive and guarantee


continued success. If you want to be a

Goals need to be achievable and realistic, given your personal

leader in your field, you must be willing to be on the cutting

dreams and desires. What is it that you want? Write it down. Look

edge of new ideas. Become the innovator and you will secure for

it over and think it over. Sometimes what you write down first is

yourself a long and profitable career.

not what you really want, but what you think you want. Do you
want the wealth and prestige that comes with managing a large

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Self-assessment is a necessary start, but also the hardest

international hotel complex? Then you must also want to work 15

thing a person can be asked to do. Especially for those who have

or 20 years to obtain those positions. Every professional decision

proven themselves to be flexible and strong at work, deficiencies

you make has an effect on your personal life, which you should

in skill and knowledge are easily hidden under the pressure of

take into consideration when you set your goals.

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Plan to Succeed
Now that youve completed your self-assessment and
determined your goals, you need to construct a plan to make
them happen. There are five steps to building your professional
career ladder. Develop a set of short-term goals that will help you
achieve each step and you will be on your way to professional
success. Five steps to professional success are:
* Continuing education
* Professional posturing
* Expanding portfolios
* Progressive research
* Cultivating business and social contacts

Continuing Education
Structured educational programs help form a series of shortterm goals that can lead to advancement and success; from
formal apprenticeship programs to train the trainer programs

* Copies of menus you worked with or created


* Kitchen designs that you consulted on or drew yourself
* Drawings of existing kitchens you worked in
* Letters of reference
* Certificates of education programs you attended
* Certificates of awards and medals you achieved

Without specific

information on what defines


your personal goals, you
may never realize when
youve achieved them

and teacher certifications. In addition, continuing education


courses and training workshops allow working professionals to

Progressive Research

improve their technical skills and gain new knowledge.

Another step on your professional career ladder is committing


yourself to constant and progressive research. Keep abreast of

Professional Posturing

all new technologies and information related to your field of

Position posturing can be described as the act of seeking

expertise. Take advantage of several methods such as reading

progressively more challenging positions in the area of the industry

trade magazines, attending professional conventions and trade

in which you want to work. You should begin the process with an

shows, as well as surfing the internet to ensure proper and timely

entry level job in a small-scale version of your dream job, one that

coverage of current information.

offers high quality experiences and allows you flexibility. In this


way, you can learn a great deal in a relatively short period of time.

Cultivating Business and Social Contacts

Money should not be the motivating factor in accepting your first

Develop as many professional contacts as you can to help get

job. Instead, consider how much you can learn. One to three years

you into the professional spotlight. The more people you meet,

is recommended for this first step up the career ladder. Set a time

who are themselves the leaders and motivators in the industry,

frame for this first position, and keep to your decision to move on

the more chances you will have for upward mobility. Professional

after completing the years you determined were adequate.

relationships can be fostered through participation in professional


associations and enrollments in continuing education programs.

Your next position should be at a larger and more


challenging operation. It should be one that benefits from your

Attendance of trade shows and conventions are also great ways to


meet and develop relationships with other professionals.

skills and education, and can teach your more, give you more
responsibilities, challenge your strengths and help you overcome

As you obtain new knowledge and new skills, your goals may

your weaknesses. Stay with this position two to five years

change. New opportunities may open that you were not previously

before moving on. With each subsequent job, plan to stay for an

aware of, or personal circumstances might take an unexpected turn.

incrementally longer period of time. This is good for training and

As your goals change, so too must your plans change. By developing

for promoting yourself as a dependable and loyal employee.

strategies that concentrate on your professional career growth, you


are bound to reach the success that you imagine.

Expanding Portfolios
Progressively challenging positions give you a comprehensive

The Chef Manager, 2nd edition, by Michael Baskette, is available

portfolio of job experience. More than just a rsum of work, a

at the ECA bookstore for LE 285, call 02 37622116 / 7 / 8 or email

portfolio is a collection of skills, tested knowledge and demonstrated

egyptchefs@egyptchefs.com

experiences and abilities. A culinary portfolio could include:


* Photographs of buffet presentations and dishes you created

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ECA Culinary
Passport for
Professionals
The Egyptian Chefs Association launches its ECA Culinary
Passport as a new service for its members.
N ow, w i t h yo u r ow n p e r s o n a l co py o f t h e E C A
Culinar y Passpor t, you can keep track of all your
achievements in ECA and WACS endorsed activities,
such as culinary competitions and training workshops.
Your ECA Culinary Passport is a reflection of your dedication
to professionalism. The passport is a great asset, not only to
keep records for yourself, but also to show your dedication to
learning and self-development when you go to job interviews.
Achievements listed in your ECA Culinary Passport include:
Medals won at ECA and / or WACS endorsed
competitions
WACS endorsed competitions you judged
Training workshops and examinations you completed
Each achievement will be listed on a page and
signed and stamped by the Egyptian Chefs Association.
ECA Culinar y Passpor ts will only be updated by the
ECA upon showing your certificate of achievement and
a valid ECA membership card. Achievements accomplished
star ting from 2010 (dated) onwards will be included
upon purchasing a passport and showing your certificates.
The ECA Culinary Passport costs LE 75 and is for members only.
Each passport will be issued with its own identification number,
and all records of passports issued and achievements listed in
your passport will be kept at the ECA head office.
For further information, please call ECA on:
02 3335 6446 or 02 3762 2116 / 7 / 8 or
email: amrfawaz@egyptchefs.com or
sarahwael@egyptchefs.com

Senior chef member Abdallah Goudah El Sayed


from Prince Bandar Bin Sultan Palace, Jeddah
first in line to get the Culinary Passport

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waC S n e w S

WACS Junior
Chefs

n 2008, the World Association of Chefs Societies (WACS)


turned 80 years old. Yet, it is only recently that there
has been a shift in focus to include more activities and
programs for the Young Junior Chefs. As WACS president
Gissur Gudmundsson stated It took a long time for our
organization to recognize that we had an obligation to
the junior members to help them grow into active and

Chefs Corner takes a look back into history to see how


the WaCs Junior Chefs are getting more and more

responsible senior members, if we wished this organization to


be around for the next hundred years. Chef Hans Bueschkens
was one of the first WACS presidents (1981-1988) to really do
something to get the Junior Chefs involved. This is why his name
is still honored today through the Hans Bueschkens Challenge.

involved in the world organization. Who were the

Chef Bueschkens knew that it is through us sharing resources

initiators and where do we stand today?

senior chefs, can make possible the development of all members

such as experience, information and confidence that we, the


and guarantee the continued legacy of our organization.

Hans J. Bueschkens was President of WACS from 1980 to 1988.


Born in Cologne, Germany in 1931, he began his career at the age
of 14 as a culinary apprentice. At the age of 20, he left Germany
to immigrate to Canada and worked as chef on a passenger liner.
Later, he became active in the Canadian Federation of Chefs de
Cuisine (CFCC). He headed the first official CFCC Team Canada
at the 1972 Culinary Olympics in Frankfurt, Germany, which
came up with a highly-respectable fourth place. In 1976, Canada
placed second behind the Swiss.

18
C h e f ' s C o r n e r

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wa C S n e w S
In 1980 Bueschkens was elected President of WACS. He was
reelected in 1984 to a second term of four years, the first consecutive
reelection in the history of WACS. When he assumed the presidency,
it represented about 210,000 members in 23 countries and grew
to more than 1.8 million members in 51 countries. Bueschkens
declared as his primary goals: the creation of a multi-continent
WACS as a truly world-wide society, by attracting more countries
as members; and the creation of programs to interest youth by
bringing junior chefs into WACS activities. Well deserved honors
and accolades have followed Bueschkens the greater part of his life.
Bueschkens died suddenly of a heart attack in Basel, Switzerland on
September 8, 1996. He will be remembered as a great chef and a
man with passion and commitment.
Dr. Bill Gallagher, Honorary President and Honorary life member
of WACS, is the custodian and namesake of the Bill Gallagher
Junior Chefs Forum. The Junior Forum commenced at the WACS
Congress held in Japan in 2002, with consequent Bill Gallagher
Junior Chefs Forums in Ireland, New Zealand, Dubai, Chile, and
now the upcoming one in May 2012, in Daejeon, South Korea.
Each Junior Chefs Forum since Japan has been fine tuned to
develop and provide future leaders of our industry with relevant,
pertinent and valuable discussion topics, presentations and
workshops, containing information they can take away with them
and share with their counterparts at home; ensuring that the
benefits of their attendance are extended to other young chefs in
each of the countries that participate in the Junior Chefs Forum.
WACS also launched the WACS Young Chef Ambassador
initiative. A WACS Young Chef Ambassador plays a central role
in the young chefs clubs in their continental area, by reaching
out to the Association country presidents and establishing
a relationship with young chefs from within the WACS
Associations, says Andy Cuthbert, head of the WACS Junior
Development Team. Recently, WACS appointed two new young
chef ambassadors Jon Garratt, from Canada, and Jasper Jek,
from Singapore. As WACS young chef ambassadors, they will
represent the continental area of WACS, on behalf of the Young
Chefs Development Team, acting as a conduit between young
chefs, WACS associated members and educational bodies. Jon
and Jasper were selected because of their involvement and good
work with the young chef associations in their regions.
WACS Young Chefs have now their own newsletter
announcing the most recent developments on WACS Junior
Chefs initiatives, as well as winners of Junior Chefs Competitions,
and more. They also have their own group on Facebook and their
own blog on www.wacsjunior.blogspot.com. Junior chefs can
join the WACS Congress and Bill Gallagher Junior Chefs Forum
in Daejeon, from 1 5 May, against reduced conference fees
(regular fee 550 Euros, for Juniors (under age of 25) 250 Euros.
Fore more information visit www.wacs2012.org

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C h e f ' s Co r n e r

P r o f I l e

Compiled by: Amal Bassily

hef Osama was born in Cairo, Egypt. After his


graduation from the Institute of Hotels in Cairo
in 1979, he immigrated to the United States
of America to resume his career in specialized
studies in the culinary field. In 1982, he studied
the art of classic French cooking and chocolate
& sugar carving at the LAcademie de Cuisine,
Maryland. He also studied nutrition science at Cornell University, in 1988.
In 1981, Chef Osama worked as executive chef at the Serbian
Crown restaurant in Washington, D.C. Then, in 1983, he became the
executive chef at Brauns Fine Caterers, one of the leading catering
establishments in the United States, which caters for prominent
organizations such as the US State Department and the American
Chamber of Commerce, as well as the presidential candidates. By
1989, he was the Corporate Executive Chef and Vice President of
Martins Incorporated, one of the biggest fine caterings in the US.
During this time, he also orchestrated banquet presentations for
former US President Bill Clinton and Vice President Al Gore.

Osama El Sayed,
Born to the
Profession
With marked enthusiasm for his subject and expertise
in his field, tV Celebrity Chef osama el sayed, can
take his audience through a world of culinary delights
in several easy steps. Chef osama has won multiple
awards, but his major prize is the love of his audience,
the source of his success and fame.

20
C h e f ' s C o r n e r

Chef Osama is an active member in the International Association


of Culinary Professionals and accredited as executive chef by the
American Culinary Federation. He was responsible for issuing chefs
certifications for the federations branch in Washington, D.C. for 10
years. At present, Chef Osama lives in Dubai and is an active member
in the Egyptian Chefs Association and Emirates Culinary Guild.
Chef Osama lectured in many nutritional and culinary art
institutes, and worked as a culinary consultant and ambassador for
several international companies, such as Braun, P & G and Kenwood.
He has produced over 1,000 episodes of numerous TV shows,
broadcasted on many satellite channels, in addition to participating
in various radio programs and interviews, in both Arabic and English.
In addition, he has published 3 cookbooks since the year 2000 and
several booklets for international companies, and writes for the
culinary sections in different magazines.
EL Sage Associates Inc., a culinary consultancy company, was
established in 1986 by Chef Osama. The company is well-known for
the production of culinary shows and publishing cookbooks and
promotional booklets. EL Sage serves as a culinary consultancy in all
matters related to the food industry and food supply.
Osama El Sayed seems to have been born to the profession;
he turned his passion for cooking into a wonderful hobby, refined
by multiple studies in the field, which paved the way to this
craftsmanship and uniqueness. Spontaneity and communication
with people of all nationalities is the key to his success, and it is no
coincidence that he takes his place in the first rows of the haute

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P r o f I l e
cuisine scene in the Arab world. The public made me and without
them and their continuous support, I wouldnt be here right now! You
dont bite the hand that feeds you! I keep a down to earth approach
when dealing with my fans in and out of the studio, says Chef Osama.
Chef Osama El Sayed will be one of the keynote speakers at
the 35th WACS Congress scheduled to take place this year from
1 till 5 May in Daejeon, South Korea. For more information on the
WACS Congress visit www.wacs2012.org.

In this bilingual book (English/Arabic) with over 70 recipes with


photos and step-by-step illustrations, Chef Osama shares many of the
secrets he has learned in making Arabian pastries throughout the years.
He embraces many of the traditional characteristics of these sweets, and
adds some new twists to old classics They are meant to be savored in
small quantities where every little bite bursts with dense, sweet flavor.
Each cookie, cake, and confection included in the book provides a taste
pleasure sure to rest in your memory for years to come.

Bil Hana Wel Shifa


Bil Hana Wel Shifa or Bon Appetit is Chef Osama El-Sayeds first
cookbook. Inspired by the requests of many of the 40 million viewers
of his global television audience, Chef Osamas book bares the same
name as his previous popular cooking show. From the cover to the
last colorful page, Chef Osama presents the ingredients and methods
of preparation in a simple, easy to follow text and page layout. With
more than 250 recipes (International & Middle Eastern), Bil Hana
Wel Shifa - will certainly become every readers primary reference,
whether an experienced chef or just a beginner in the kitchen. Each
recipe is presented in a format that includes an appetizing, full-color,
photograph illustrating a serving suggestion. Meal planning and
menu suggestions feature Chef Osamas personal recipes, as well as
traditional dishes such as Ramadan and Christmas favorites. The book
is a concise summing up of many discussions with Arab housewives,
along with many tips from travels to Arab countries. Chef Osama
brilliantly worked out the balance between his professional culinary
experience and how to simply apply it at home.

Maa Osama Atyab


This book is not only for those who want to prepare a dish, but
also for those who love the sheer joy of cooking. Maa Osama Atyab
sheds light on how to enjoy the taste of different types of food and
how to enjoy the process of cooking itself. The book also sheds light
on how we eat and how to fall in love with preparation of food in all
its stages. It presents beautiful features of the aesthetics of cooking.
Easy, step-by-step methods, with useful tips and a glossary of
terms is included. Quick icons on the top of each recipe will help
the reader to find the recipes suitable to his or her needs such as
low calories, fiber-rich, vegetarian, fast & easy, etc. The book
contains an illustrated index in both Arabic and English of many
items that are frequently used in cooking, including spices, herbs,
grains and nuts, as well as an illustrated index of kitchen tools.

Sweets of Arabia
Unlike many parts of the world, where a good dessert is the
natural conclusion to a good meal, Arabian desserts are treats
that are meant to stand alone. We often enjoy them in the midafternoon with a small cup of fresh mint tea, and have built some of
our fondest memories from just such occasions, Chef Osama says.

Chef Osama El Sayed

will be one of the keynote


speakers at the 35th WACS
Congress scheduled to take
place this year from 1 till
5 May in Daejeon, South
Korea. For more information
on the WACS Congress visit
www.wacs2012.org.

Most of the ingredients used in the recipes of this book are


readily available in supermarkets. Clarified butter and sugar syrup
are particularly essential to the crisp texture and rich flavor in
many Arabian sweets, and should not be substituted or used
sparingly. Most importantly, dont skimp when it comes to
ingredients; according to Chef Osama, these sweets are supposed
to be unapologetically rich and aromatic. For the best results in all
recipes, use only the best quality ingredients you can find.
Chef Osama has generously donated some copies of his three
books, Bil Hana Wel Shifa, Maa Osama Atyab and Sweets of
Arabia to the Egyptian Chefs Association and the Culinary Training
Centers Egypt in an initiative to support the young chefs of Egypt.

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C h e f ' s Co r n e r

Join me
inDaejeon!
Chefs from around the world
are coming together at the
35th WACS World Congress.
Our destination is
vibrant Daejeon.
Enjoy exciting speakers and
engaging competitions. Learn
about new products and food
trends. Network with fellow
chefs and suppliers. Have an
unforgettable cultural
experience while enjoying
best-in-class hospitality and
amenities.

See you there!


Gissur Gudmundsson, CMC

The 35th WACS World Conference


Daejeon, South Korea
May 1-5, 2012
Visit www.wacs2012.org to learn more and register today!

n e w at e C a

ECA Business
Club Kicks Off
to help and support marketing and sales managers
of catering supply companies, the egyptian Chefs
association has launched its eCa Business Club for
networking, sharing of experiences and learning.

The ECA wishes to thank Gala Zaki and the distinguished guest
speakers for their time and effort in sharing their expertise with
the ECA Business Club members. Stay tuned to the Associations
NewsFlash announcements for upcoming ECA Business Club

Integrated Marketing Communications Workshop

workshops and activities.

The ECA Business Club started its activities for 2012 with Galal
Zaki, a wizard of Integrated Marketing Communications and CEO

ECA Business Club

of Perception Communications in a two-day workshop held at the

The ECA Business Club is an exclusive group for sales

Semiramis InterContinental, January 30-31. Kicking off the workshop,

managers, PR managers and marketers working in the food

Galal Zaki covered the rules of communications and presented

supply chain, hotels and restaurants. The ECA Business Club

case studies from his extensive career experience. A lineup of

will provide them with a platform to enrich their skills and

experts then introduced the participants to key ideas in marketing

experiences through networking opportunities and marketing

communications and modern-day global concepts in the field.

meetings, as well as specialized training sessions. The training


programs will have a focus on staff motivation, effective

Dr. Ashraf Gamal El Din, Head of the Global Compact Egypt,

communication skills and customer service, including after

discussed the importance of joining the Global Compact and

sales service, time management, marketing skills in general and

adhering to its set of core values: respect of human rights, labor

public relations. The ECA Business Club will provide the needed

standards, the environment and anti-corruption stance. Among

support to market your products and services with success to the

the other experts, Sherif Fouad, Partner in Film Maker, explored

hospitality sector.

advertising photography and food styling and how to create


appetite-appealing shots. Amr Lashin, Program Director of Care
Egypt, and Galal Zaki discussed aspects of Social Marketing

To join and benefit from the ECA Business Club, all you need

and working with NGOs and Donors in Egypt. Having served as

to do is join the ECA as Associated Member. For more information

co-chair of the Corporate Social Responsibility Committee at the

on Associated Membership please call the ECA on

American Chamber of Commerce, Galal Zaki offered his unique


vantage point on CSR in Egypt, its present but also its future.

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02 37622116 / 7 / 8 or email ashrafgamal@egyptchefs.com or


visit www.egyptchefs.com.

23
C h e f ' s Co r n e r

r e d S e a n e w S
the main employer and income generator of the Egyptian economy
and essential in achieving more stability and better livelihood for all
Egyptians. The Red Sea chefs hope to get their message across to
the world that the beautiful beaches of Egypt are safe and that they
look forward to welcoming tourists to their favorite sunny getaway.
The 432-square-meter strawberry cake consisted of 500 kg
of strawberries, 250 kg flour, 250 kg sugar and 85 kg of Chantilly
Cream, among other ingredients. To present it in this unique
fashion, over 150 chefs were standing inside and all around the
cake ready to hand out the thousands of portions to the guests.

Thank You Participating Hotels!

Red Sea Chefs


Celebrate
Festival in Style
the egyptian Chefs association and its red sea Chefs
Chapter concluded a successful tourism promotion
event in hurghada on sunday 22 January as part of
the red sea festival Day.

riginally an idea of the Egyptian Association of


Travel Agents Hurghada branch, this years Red
Sea Festival saw a unique event come to life.
The Hurghada chefs, under the leadership of
Chef Essam Sayed, Chairman of the Egyptian
Chefs Associations Red Sea Chefs Chapter,
decided to offer guests the biggest strawberry
cake ever baked in Egypt. The whopping, rectangular, 36 m x 12 m
cake took up the better portion of the Mamsha street and drew a
huge crowd of tourists and well-wishers who wanted to share in the
fun of the festival. The guests were brought in by shuttle buses from
across Hurghada hotels to participate in the festivities, which included
a traditional music troupe complete with Whirling Dervishes, a delight
for young and old alike!
The governor of the Red Sea governorate, General Mahmoud
Assem Gad, graced the event with his presence and had the honor
to cut the first slice of strawberry cake. The festival event was
designed to promote and support the tourism industry: Tourism is

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Quarter 2012

AlBatros Palace Hotel Hurghada


Iberotel Aquamarine Resort Hurghada
Arabella Azur Hotel & Resort Hurghada
Beach Albatros Hotel Hurghada
Caribbean World Resort Safaga
Club Med El Gouna Resort
Continental Resort Hurghada
Coral Beach Rotana Resort Hurghada
Fanadir Hotel El Gouna
Grand Hotel Hurghada
Grand Siva Resort Hurghada
Hilton Hurghada Long Beach Resort
Hilton Hurghada Plaza Hotel
Hilton Hurghada Resort
Hurghada Marriott Beach Resort
Iberotel Makadi Beach Resort
Iberotel Makadi Saraya Resort
Iberotel Makadi Oasis Resort
Jaz Makadi Star & SPA Makadi Bay
Kempinski Hotel Soma Bay
La Residence de Cascades Resort Soma Bay
Palm Royale Soma Bay
InterContinental Port Ghaleb
Riviera Hotel Safaga
Robinson Club Soma Bay
Sentido Hotel Hurghada
Sheraton Miramar El Gouna
Sheraton Soma Bay
Steigenberger El Dau Beach Resort
Steigenberger Golf Resort El Gouna
Sunrise Festival Hurghada
Sunrise Holidays Hurghada
Sunrise Le Jardin Hurghada
The Desert Rose Resort Hurghada
Tia Heights Makadi Bay

Thank You Sponsors!


El Nour Fruits and Vegetables Supplies,
Medstar,
Turkish-Egyptian Center,
Unilever Foodsolutions,
US Wheat Associates,

25
C h e f ' s Co r n e r

f e at u r e

Vegetarian Diet:
More than Just Skipping the Meat

forget lentils and tofu! Vegetarian cooking is enjoying a makeover, prompting meat eaters to put down their

steak knives. the number of vegetarians worldwide is on the increase, and this is not a just a passing trend, but a

change in lifestyle thats here to stay.

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f e at u r e

Written by: Violeta D. Salama

Historically many nations have followed a diet rich in grains,

hereas, in the past, being a vegetarian

pulses, fruits and vegetables. The cuisines of the Middle East

was largely a moral choice, the

and the Far East are abundant with examples of meat-free

appearance of a fabulous new green

dishes, which have now crossed over to the Western world.

cuisine has triggered the rise of the

Some vegetarian dishes have remained intact, preserving their

flexitarian, the occasional vegetarian

original flavor from their home countries, while others have

who is helping their waistline and

been transformed and enhanced to please a wider spectrum

the planet by eating less meat. That,

of dinners. Plain hummus dip sprinkled with pine nuts is an

however does not negate the fact that the majority of people

example of the former, while hummus and avocado dip present a

who do become vegetarians are driven by a desire for self-

new twist on the famous favorite.

improvement, a desire to be healthier and more energetic.


The Vegetarian Diet is good for the health. The common
misconception that people who do not eat animal protein
cannot grow strong and active has caused the Western world to
have way too much meat and eggs in their diet. Many people are
unaware of the fact that their bodies need smaller amounts of
protein than the amounts supplied by non-vegetarian sources,
and that in turn, all that excess protein, unused by the body,

Vegetarian food is no

longer the crunchy preserve


of a small minority, it is now
hitting the mainstream.

is converted into damaging wastes that burden and harm the


kidneys. In fact, all the protein needed, as well as an abundance
of other essential nutrients like carbohydrates, fats, minerals and

Pulses are extremely important to a vegetarian diet and can

fiber can safely be provided by a vegetarian diet. Surprisingly,

be found in many forms; from lentils and chick peas, to fava (or

gram for gram, cheese, nuts, and lentils, for instance, contain

ful), kidney, lima and butter beans. Each of the different pulses

more protein than a beef burger or steak.

gives its own taste and texture to the meal, thus contributing
to a rich variety of flavors. Worldwide, local cuisines are full of

Vegetarian food is no longer the crunchy preserve of a small

examples of the use of legumes in varied dishes. From the US

minority, it is now hitting the mainstream. As a response to this

with its baked beans, to Mexico and the frijoles (refried beans);

growing trend, a new crop of vegetarian restaurants is springing

from India with its flavorsome dhal to Egypt and its whole hearty

up, catering to an increased demand for meat-free dining options.

ful, each region has found a way to incorporate pulses in their

Even already established restaurants in some of the worlds food

gastronomy.

capitals are jumping on the vegetarian wagon, with famous chefs


such as the triple Michelin-star chef Alain Passard acknowledging

One of the most common and healthy ways of enjoying

the vegetarian trend and replying by creating some delicious

legumes is to combine them with grains. This combination is

meat-free fare. Also Chef Charlie Trotter serves a popular vegetable

not only tasty but extremely healthy as well, since it provides

menu at his renowned restaurant Charlie Trotters in Chicago,

the necessary ratio of carbohydrates and protein needed to

see profile in this issue of Chefs Corner. Fruits and vegetables,

maintain a well balanced diet. In the Balkan region of Eastern

which are natural sources of vitamins and minerals, now form the

Europe, lunch often consists of lentils or bean soup served with

basis of a huge variety of meals. These foods, offering a multitude

a thick slice of rye or barley bread. In Southeast Asia, snow peas

of different textures, tastes and colors, when combined with

are forever mixed with rice noodles and with vegetables for a

herbs and spices, create an explosion of sumptuous flavors, which

delectable stir fry, while in Egypt the famous koshari combining

customers worldwide have begun to appreciate.

lentils, rice and pasta, is a staple dish loved by the entire nation.

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C h e f ' s Co r n e r

f e at u r e
Mother nature has been abundant in her many gifts, with a myriad of vegetables
gracing the various corners of our world. Globalization and the international trade
has made it easier for us to obtain a greater variety of fruits and vegetables all
year round, which has resulted in many more dining options. An assortment
of foreign fruits, vegetables and herbs are available in the local markets, such
as: mushrooms, bock choy, bean sprouts, snowpeas, avocados, lemongrass.
etc. Making a delightfully fragrant Asian vegetarian stir-fry or a vegetarian
Indian korma can provide for a healthier alternative to meat or chicken dishes.
Add some pineapple, coconut, or a crunchy green papaya for even more authentic
taste. And if homemade old fashioned cooking is on the menu for the day,
sauted spinach with onion or vegetarian dolmas offer wonderfully
nutritious options.
Many vegetables can also be eaten raw, though cooked
they tend to have more enhanced flavor. Vegetables
however, should not be overcooked, because that will
destroy all their nutrients and damage their texture.
There are many different ways they can be prepared, some
of which do not require fat. Grilling and barbecuing leave
the food with a crisp outer coating, while braising and stewing
result in tender, moist vegetables. Boiling and poaching are also
calorie-reducing methods of cooking, but they tend to strip the
vegetables of most of their nutrients, so steaming might be the
better option.

Mother nature has been

abundant in her many gifts,


with a myriad of vegetables
gracing the various corners
of our world.

Vegetarian pastas, cannelloni and lasagna are rich in protein


and flavor, but in some cases, especially when loaded with cheese or
cheese sauces, they can be rich in fat too! Because most vegetarians are healthconscious consumers, its good to have some low-calorie, tasty vegetarian options on
your menu. A colorful and flavorful vegetarian pasta dish with a tomato sauce, might be
a better menu option than a calorie-rich lasagna drenched in a Bchamel sauce.
Vegetarian meals can be versatile, healthy and tasty, as well as being low in fat and
rich in goodness. Combining succulent and versatile vegetables with crunchy nuts,
nutritious pulses and whole grains can provide for tasty and well-balanced meals.

28
C h e f ' s C o r n e r

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r e C I P e S
2. Brush the aubergine and courgette with the oil, and sprinkle with
the herbs and salt and pepper. Cook under a hot grill for 5 minutes,
about 10 cm from the heat. Brush the aubergine with pesto.
3. Cut one of the strips of leek into 4 long strands and set aside.
Take 3 strips of leek and lay on top of one another in a star
formation. Assemble the leek parcels.
4. Put the parcels on to a baking tray and bake in a preheated
oven at 180 C for 10 minutes.
5. Whisk the dressing ingredients together, and spoon on to 4
serving plates. Place a parcel on top and serve.

Leek Parcels with


Provenale Vegetables
Serves 4

Place a slice of aubergine where the strips of leek cross. Place a


piece of red bell pepper on top, then 1 or 2 slices of courgette, a
piece of tomato, and finally another slice of aubergine.

The flavors of basil, pine nuts, garlic and Parmesan complement


the leeks, courgettes (zucchinis), and aubergines (eggplants),
three vegetables that go together surprisingly well.
1 pc

Large leek, green part only, trimmed and cut in


half lengthwise
1 pc
Aubergine, cut into 8 slices
1 pc
Courgette, sliced
tsp
Herbes de Provence or dried mixed herbs
3 tbsp
Ready made pesto
1 pc
Red bell pepper, halved, seeded, roasted, and peeled
255g
Can tomatoes, drained and chopped
1 pc
Carrot julienne to garnish
Olive oil for brushing
Salt and black pepper to taste

Fold the leek strips over the filling so they meet on top in the
middle and enclose the filling completely.

Pesto Dressing
3 tbsp
3 tbsp
1 tsp

Olive oil
White wine vinegar
Ready-made pesto

1. Blanch the leek in boiling water for 1 minute. Drain and rinse.
Separate the green layers to give 13 strips.

Tie the parcel with one of the long strands of leek. Repeat with
the remaining leek strips, vegetables and leek strands.

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r e C I P e S

Brioches with Wild


Mushrooms & Watercress

Glamorgan Sausages
Serves 4

Serves 6

150g

Fresh white breadcrumbs

Butter

125g

Cheddar cheese, grated

250g

Wild mushrooms, trimmed and sliced

1 pc

Small leek, finely chopped

60g

Watercress, finely chopped

30g

Walnuts, finely chopped

4 tbsp

Cooking cream

2 tbsp

Chopped fresh sage or parsley

6 pcs

Brioche

1 tsp

Grated lemon zest

Watercress sprigs to garnish

1 tsp

Mustard powder

Squeeze of lemon juice

60 g

Goats cheese, coarsely chopped

Salt and black pepper to taste

2 pcs

Eggs

1 tbsp

Milk

1. Melt the butter in a large frying pan, add the mushrooms, and

2 tbsp

Sunflower oil

cook over high heat, stirring from time to time, for 3 minutes or

Plain flour for coating

until all the liquid has evaporated. Add the watercress, cream,

Fresh sage or parsley to garnish

lemon juice, and pepper to taste, and cook until the watercress is

Salt and black pepper to taste

30g

just wilted.
1. In a bowl, combine the breadcrumbs, cheese, leeks, walnuts,
2. Hollow out the brioches. Spoon in some of the mixture.

sage or parsley, lemon zest, and mustard. Blend the goats cheese
into the mixture.

3. To serve, transfer the brioches to warmed serving plates and

30

replace the brioche tops. Spoon the remaining mushroom and

2. Separate 1 egg, reserving the white and adding the yolk to the

watercress mixture on to the plates beside the brioches, and

remaining egg. Beat the egg and yolk into the cheese mixture

garnish with watercress sprigs.

with the milk, and season with salt and pepper.

C h e f ' s C o r n e r

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r e C I P e S

3. Divide the mixture into 8 pieces and roll into sausages about 7 cm
long. Cover and chill for about 1 hour to allow the flavors to develop.
4. Sprinkle some flour onto a plate and season with salt and pepper.
Brush the sausages with the reserved egg white, then dip into the
seasoned flour until lightly coated all over. Shake off any excess flour.
5. Heat the oil in a frying pan, add the sausages, and cook over a
medium heat, turning occasionally, for 8-10 minutes until golden.
Drain on paper towels and serve hot, garnished with sage or parsley.

Variation: Goats Cheese Nuggets


Cut the goats cheese into 16 cubes. Combine the breadcrumbs
with the other ingredients as above. Mould the mixture around

Aubergine with Fresh Pesto

the goats cheese cubes, forming small balls. Chill, then coat and

Slices of aubergine grilled until lightly browned, cooled, then

cook as in steps 4 and 5.

spread with pesto, and sprinkled with basil.

Vegetarian Side Dishes


Celery & Leek Stir-fry
Sliced young leeks cooked with sliced celery, mixed with chives,
and garnished with cashew nuts.

Sweet Potatoes with Ginger


Baked sweet potatoes flavored with soy sauce, and served with
ginger and garlic butter.

Golden Roasted Pumpkin


Chunks of pumpkin sprinkled with a mixture of oil balsamic
vinegar, garlic, thyme, and paprika. Baked until tender.

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Recipe source: Mary Berrys Complete Cookbook,


available at ECA Bookstore for LE 250

31
C h e f ' s Co r n e r

r e C I P e S

Mothers Day Cake


G enoese Ca ke
Ingredients
300g
250g
160g
750g
500g
175g

Almond paste (Carma)


Caster sugar
Egg yolks
Whole eggs
Flour
Melted butter

Preparation

Combine the almond paste and the sugar in the mixer


on slow speed. Add the egg yolks progressively then the
whole eggs and beat for 15 minutes. Pour a small amount
of this preparation into the melted butter, add the flour
to the remaining dough mixture, and then add the butter
mixture while stirring gently. Pour into a 6 cm high ring
and bake at 180C for 35 minutes.

B anana M i x
Ingredients
500g
40g
50g
50g

Banana sliced
Sugar
Butter
Lemon juice

Preparation

Preparation:

Mix all ingredients and boil. Cool before use.

B a na na M o us s e
Ingredients
250g
250g
250g
50g
250g

Tortina natural (Carma)


Water
Banana pure (La fruitire)
Lemon juice
Whipped cream (Elle&Vire)

Preparation

Beat tortina natural and water at high speed for


approximately 5 minutes. Then fold in the remaining
ingredients.

Finishing and Presentation

Take stainless steel ring of 24 cm and place almond biscuit


around the ring and bottom layer of Genoese cake. Add
some banana syrup by brush, then a layer of banana mix.
Add a layer of banana mousse of about 1 cm thick, and
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.

Mix all ingredients and place preparation on a sheet of


silicon paper. Bake in oven for 15 minutes at 170 C and
then cool.

B anana sy ru p
Ingredients
200g
200g
80g
20g

These pages are kindly sponsored by:

Sugar
Water
Banana pure (La fruitire)
Lemon juice

32
C h e f ' s C o r n e r

Telephone: 2794 1378 / 2796 1027

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r e C I P e S

Easter Cake
G enoese Cake
Ingredients
300g
250g
160g
750g
500g
175g

Almond paste (Carma)


Caster sugar
Egg yolks
Whole eggs
Flour
Melted butter

Preparation

Combine the almond paste and the sugar in the mixer


on slow speed. Add the egg yolks progressively then the
whole eggs and beat for 15 minutes. Pour a small amount
of this preparation into the melted butter, add the flour
to the remaining dough mixture, and then add the butter
mixture while stirring gently. Pour into a 6 cm high ring
and bake at 180C for 35 minutes.

Preparation

Whip up Tortina neutral and water for approximatley 5


minutes on high speed , then add the coconut pure and
fold in the whipped cream. Pour this into a 16 cm ring, up
to a height of about 1 cm and freeze.

Finishing and Presentation

Take stainless steel ring of 24 cm and place almond biscuit


around the ring and a bottom layer of Genoese cake. Put
a layer of mango mousse, about 1 cm thick, and then add
coconut crme as a frozen disk. Fill the ring with mango
mousse, cover top with transfer sheet and freeze. Decorate
with brilliant gel and top with chocolate decoration.

M a ngo M ou sse
Ingredients
200g
200g
200g
150g

Carma Tortina neutral


Cold water
Mango pure
Cream 35% fat (Elle&Vire)

Preparation:

Whip up Tortina neutral and water for approximately 5


minutes on high speed, then add the mango pure and
fold in whipped cream.

Coconut Cr m e
Ingredients
200g
200g
200g
150g

Recipes by: Chef Mokhtar Abdel Aziz

Carma Tortina neutral


Cold water
Coconut pure
Cream 35% fat (Elle&Vire)

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C h e f ' s Co r n e r

P r o f I l e
Compiled by: Amal Bassaly
Stay away from titled positions, dont worry about salaries.
You need to look inward, you need to be humble, you need
to learn not just about technique and the restaurant life, but
also that both service and cuisine are of identical importance.
Beyond that, you need to read, and read, and read, literally
everything, not just food or cooking or food history. You need
to read literature, you need to challenge yourself and learn how
to think critically. You need to be a leader, and youll never be
a great leader unless you can distill an idea and communicate
it to others. Beyond that, wherever you are and whatever the
expectations of you, your own expectation of yourself has to
exceed that. Those are some of Charlie Trotters mottos.
Trotter is a famous chef and restaurateur from Chicago, who
never went to culinary school, and is completely self-taught.
Midway through his college tenure at the University of Wisconsin
in Madison, he decided to take a year off and read every book
he could. This included cookbooks. As a way to make a living
while on this break, Trotter took a job as a waiter. Upon return
to college, where he earned his bachelors degree in political
science, he began cooking and actually doing small catering
parties. After graduating, Trotter traveled around the U.S. and
Europe to dine at only the finest restaurants. He wanted to learn

The Chef with


the Charity Hat

how the best gained that title, and see what the future could
possibly hold for him.
Together with his father as his partner he opened Charlie
Trotters in Chicago in 1987, which still operates today. Charlie
Trotters has established itself as one of the finest restaurants in
the world. The restaurant is recognized by a variety of prestigious
national and international institutions including Relais &

Charlie trotter is as well-known for his restaurant

Chateaux, Relais Gourmand, Mobil Travel Guide, Five Stars,


AAA, Five Diamonds and The James Beard Foundation, and also
received the award for Outstanding Wine Service. Charlie Trotters

Charlie trotters, as for his philanthropic work. a selftaught Chef who goes far beyond serving the Best

was also named The Best Restaurant in the United States by the
Wine Spectator in the year 2000.
Charlie Trotter is also the author of several cookbooks; The
restaurant series provides a glimpse into his award-winning

food in town.

restaurant and documents its culinary history. Included in this


collection are Charlie Trotters, Charlie Trotters Vegetables,
Charlie Trotters Seafood and Charlie Trotters Desserts. The
Kitchen Sessions with Charlie Trotter is the companion book
to Chef Trotters cooking show of the same name. Though a bit
surprising, Gourmet Cooking for Dummies, is an excellent and
informative introduction to gourmet food preparation. All of
Charlie Trotters cookbooks contain stunning color photography.

34
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P r o f I l e

During his spare time Chef Charlie performs cooking

I do a lot because I want to do a lot and I am in a position to

demonstrations, gives speeches and consulting services. He also

do a lot, Trotter says. But I think for anyone who is drawn to this

dedicates as much time as possible to charitable organizations.

world of food and service, its kind of in your nature to want to do

When the chefs hat comes off, it is perhaps his community

things for people. Youre doing one of the most intimate things

support that Trotter is best known for. The awards and

you can for another person in feeding them.

recognitions for his philanthropy nearly rival the awards he has


won for his food and restaurants. They range from the culinary
community at large to the federal government. His efforts
include providing over 300 donations to charity auctions each
year; organizing the American Cancer Societys Vinnaffair, which
raised over 1 million dollars in two years; donating proceeds from
the restaurants 10th Anniversary to The Mercy Home for Boys
and Girls; and creating his philanthropic Charlie Trotters Culinary
Education Foundation.

You need to read, and

read, and read, literally


everything, not just food or
cooking or food history. You
need to read literature, you
need to challenge yourself
and learn how to think
critically.

Chef Trotter follows the Degustation style, meaning sampling


small portions of all of a chefs signature dishes: I always thought
it was more interesting to eat many, many things over the course
of the dining experience rather than an appetizer, an entre and
a dessert, Trotter says. Lets say the entre whether a big piece
of turbot or a big steak, youre kind of getting the same thing
over and over again. I like the steak, but I would rather have lots
of things leading up to it and lots of things leading away from it
subsequently, he says. Charlie Trotter offers a more traditional

The foundation awards scholarships to students who are

grand menu, but its the vegetable menu an ever-changing

seeking careers in the culinary arts and works with Chicago-

feast that is his crowning culinary achievement. Trotter was

area youth to promote the enthusiastic quest for education

the first man I know who cooked vegetables beautifully, says

as well as an interest in cooking and food. From time to time,

Alan Richman, the longtime restaurant critic for the magazine

Charlie Trotter hosts fund-raising dinners at the restaurant to

Gentlemans Quarterly (GQ). Charlie Trotters popular vegetable

support the Culinary Education Foundation; in this way he has

menu, which costs the dinner $150, indicates that vegetable

raised over $1,000,000 to award to worthy students interested

menus can sell well if cooked in a professional and innovative

in pursuing the culinary profession. He also invites, 2 to 3 times

manner.

a week, groups of public high school students and youths from


disadvantaged backgrounds, into his restaurant as part of his

Charlie Trotter has played a critical role in changing the face

Excellence Program. They eat a meal and are told how and why

of American cuisine forevermore. While his pursuit of excellence

the food was prepared in that way. Charlie Trotter was awarded

is a trait that pervades all aspects of his vast culinary empire

for his work with the Foundation by former President Bush at the

comprised of restaurants, cookbooks, television series, cooking

White House, and received the Humanitarian of the Year award

tools and gourmet food products it is his admirable sense of

in 2005 by the International Association of Culinary Professionals.

service that truly inspires.

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C h e f ' s Co r n e r

e C a B o o k S to r e
Eight years in the making, The Flavor Bible is an essential book for
every kitchen library. A landmark book, it will inspire innovative
cooks and chefs by serving as an indispensable guide to flavor
affinities in todays kitchen. The Flavor Bible is your guide to
hundreds of ingredients, herbs, spices and other seasonings that
will allow you to coax the greatest possible flavor and pleasure
from your dishes. This astonishing reference book distills the
combined experience of dozens of Americas most innovative
culinarians, representing celebrated restaurants.

On Baking
Sarah Labensky, Priscilla Martell and Eddy van Damme
Pearson Prentice Hall, 2nd Edition
LE 285
Winner of the 2004 Gourmand World Cookbook Awards, On
Baking is a textbook of Baking and Pastry fundamentals. This second
edition is the most authoritative contemporary introduction to
baking and pastry arts, with advanced coverage of baking principles
and advanced decorating and confectionary techniques. Lavishly
illustrated and well written, On Baking emphasizes an understanding

The Restaurant: From Concept to Operation

of bakeshop fundamentals, reinforcing each technique with

John R. Walker

companion recipes and illustrations. The expanded chapters

Published by Wiley

cover basic skills such as quick breads, cookies and pies, as well

LE 350

as advanced preparations such as laminated doughs, European-

Turning your restaurant into real success is an exciting

style tortes, chocolates and showpieces. This new edition of On

challenge that requires a wide array of skills and vast body of

Baking will inspire readers creativity with over 900 photographs and

knowledge. The Sixth Edition of The Restaurant: From Concept to

illustrations and 700 recipes. A reference book that students and

Operation covers everything aspiring restaurateurs need to know

professionals will turn to again and again.

to conceive, open and run any type of restaurant. From concept


to menus, staffing to legal and tax matters, this one-stop guide is

The Flavor Bible


Karen Page and Andrew Dorneneburg
Published by Little, Brown
LE 230

packed with indispensable information to lead you to success in


this highly competitive and rewarding industry.
Each chapter has been revised, updated and enhanced with

As cuisine undergoes a startling and historic transformation with

numerous industry examples, advice-containing side-bars,

the advent of the global availability of ingredients, dishes are no longer

charts, tables, photographs and menus. Some specific highlights

based on geography but on flavor. This radical shift calls for a new

to this new edition include the characteristics of a successful

approach to cooking as well as a new genre of cookbook that serves not

effective leader; spotlights on sustainable restaurant management;

to document classic dishes via recipes but to inspire the creation of new

restaurant business plans; expanded management operations and

ones based on imaginative and harmonious flavor combinations.

increased focus on the independent restaurateur.

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e C a B o o k S to r e
waters of the Antarctic. There are literally thousands of cooking
ingredients included! From the everyday to the exotic, this book
explores every category of foods from fruits and vegetables, fish
and shellfish, to traditional cheeses, staples such as grains and
pulses, herbs and spices, and store cupboard essentials such
as oils, vinegars and flavorings. Each entry includes a detailed
description of the appearance, flavor and aroma of the ingredient
and offers essential advice on preparation and culinary uses.
There are also illustrated step-by-step instructions for more
complex preparations and cooking techniques such as scaling,
cleaning and skinning fish, boning joints of meat and tying
roasts. This encyclopedia contains a wealth of information and
is an invaluable practical handbook for anyone who loves good
food and cooking.

The Chef Manager


Michael Baskette
Pearson Prentice Hall, 2nd Edition
LE 285
The Chef Manager, 2nd Edition is a special collection
of insightful lessons and analogies that bring management
theory to life for professional culinarians. The expanded chapter
coverage includes:
The changing role of the chef
New values in culinary leadership
The structure of kitchen organization
Personnel management
The chef supervisor
Managing diversity
Team building
Establishing operational standards
Menu management
The Chef Manger, 2nd Edition continues the tradition of
exploring the management side of professional food service. This
new edition goes even deeper into the evolution of humanistic
management theory and practices, following the footsteps
traced by the quality management movement.

The World Encyclopedia of Cooking Ingredients


Christine Ingram
Published by Hermes House
Hardcover LE 200, Softcover LE 150

Roses Heavenly Cakes


Rose Levy Beranbaum
Published by Wiley
LE 240
From the author who brought the public the iconic Cake Bible,
comes yet another fantastic book dedicated to the delightful
world of cake making! This book is an essential companion for
anyone who loves to bake. Illustrated throughout with stunning
full-color photography and detailed step-by-step explanations,
Heavenly Cakes offers recipes for some of the most delicious
cakes ever: butter and oil cakes, sponge cakes, flourless cakes and
cheesecakes, the myriad of sweet and creative ideas provided is
spectacular.

This wonderful compendium, containing over 2,300 full-color


photographs, is the ultimate guide to the cooking ingredients of
the world, from the tropical climates of the equator to the frozen

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C h e f ' s Co r n e r

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Appointments & Promotions
ECA Senior Chef Member, Ahmed Abdel Salam Younes,
Executive Pastry Chef at the Hilton Malabo Hotel, Guinea,
recently moved back to Egypt and started working as Executive
Pastry Chef at the Four Seasons Hotel San Stefano in Alexandria.
The ECA wishes to welcome him back home and wishes him the
best of luck in his new location.
ECA Senior Chef Member, Emad Abdel Mohsen Abdel Aziz,
previously working as Executive Chef at Pyramisa Blue Lagoon
Hotel in Hurghada, has left Egypt and started working in
Saudi Arabia as Executive Chef for the Dar El-Manasek Hotel in
Mecca. The ECA wishes him all the best with settling in Saudi
Arabia.
ECA Junior Chef Member, El Sayed Mohamed Seif, 1st
Commis at Hilton Hurghada Resort, has recently been promoted
to Demi Chef de Partie. The ECA wishes to congratulate him on
his promotion. Keep up the good work!
ECA Senior Chef Member, El Sayed Abdel Rahman El
Assal, previously working as Sous Chef at Golden Five Hotel
Hurghada, has moved and started working as Executive
Sous Chef at Swan Oil Services Catering Company. The ECA

ECA Senior Member, Sameh Abdel Moneim El Basha,


previously working as Sous Chef at Viking Restaurant in Cairo,
has moved and started working as Executive Chef at Scoza
Restaurant. The ECA congratulates him on his promotion and
wishes him all the best in his new work location.
ECA Senior Chef Member, Ayman Mohamed Abdel Wahab,
Executive Pastry Chef at the Grand Plaza Resort Hurghada, has
recently moved to the Sun Rise Festival Hotel Hurghada. The ECA
wishes him best of luck in his new job.
ECA Senior Member, Ayman Mohamed Abdallah, previously
working as Senior Sous Chef at Coral Sea El Sokhna, has been
promoted to Executive Chef. The ECA congratulates him on his
promotion and wishes him best of luck in his career.
ECA Junior Member, Abdallah Mahmoud Abdouh, previously
working as 1st Commis at the Hilton Plaza Hurghada, moved and
started working in the same position at the Hilton Long Beach Hotel
Hurghada. The ECA wishes him all the best in his new work location.
ECA Chef Member, Mina Azmy Abdel Malak, previously
working as Demi Chef de Partie at the Movenpick Resort El
Gouna, moved and started working in the same position at the
Bell Air Hotel. The ECA wishes him all the best in his new job.

congratulates him on his promotion and wishes him all the best
in his new work location.
ECA Senior Chef Member, Amgad Abdel Dayim, Executive
Sous Chef at the Sheraton Miramar El Gouna, has recently moved
to the Three Corners Kiroseiz Hotel in Sharm El Sheikh. The ECA
wishes him best of luck in his new work location.
ECA Junior Chef Member, Ayman Nabil Ahmed, Pastry Chef at
Lahami Bay Beach Resort Marsa Alam, has recently moved to the
Hurghada Marriott Beach Resort in the same position. The ECA
wishes him all the best in his new work location.
ECA Senior Chef Member, Hassan Abdel Moneim Al
Shourbagy, previously working as Sous Chef at Hurghada
Marriott Beach Resort, has moved and started working as
Executive Sous Chef at Desert Rose Hotel Hurghada. The ECA
congratulates him on his promotion and wishes him all the best
in his new work location.

ECA Senior Member, Ahmed Abdel Hafiz Akeed Hassan,


Executive Pastry Chef at the Makkah Clock Royal Tower Fairmont

ECA Senior Chef Member, Thomas Gross, previously working

Hotel, received an award certificate from the hotels management

as Executive Chef at Sheraton Soma Bay, has been appointed

team as recognition for his great efforts and dedication in

Executive Chef at Sheraton Miramar El Gouna. The ECA looks

assisting in the hotels opening. Chef Ahmed Abdel Hafiz made

forward to continuing its good cooperation with Chef Thomas.

an impressive sugar showpiece for the hotels opening party.

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C h e f ' s Co r n e r

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ECA Senior Member, Mohamed Moustafa El Bedwhy,

This is the third time in a row that one of Citystars hotels

Executive Chef and F&B in charge at Lagoon Alexandria Resort

was awarded with this certificate of Excellence. The award was

and Spa, concluded a training program of Soft Skills Trainer

sent on behalf of the TripAdvisor community, which is one of

Certification with the highest degree of skill and competency. His

the fastest growing travel community websites worldwide. With

certification was awarded by Antar S. Bakri, Ph,D., Master Trainer

around 20 million members and over 40 million reviews on

of the International Center of Neuro Linguistic Programming. The

restaurants, hotels, resorts, vacation rentals and flights, it is

ECA wishes to congratulate him on his achievements.

one of the most famous travel websites that assists travelers in

Family News
The ECA wishes to congratulate its staff member Marwa
Said on her recent marriage to Amr Bahgat. Marwa Said started

gathering travel information, posting reviews and opinions of


travel-related content and engaging in interactive travel forums.

Al Bustan Grill Restaurant opens at InterContinental


Cairo Citystars

working at the ECA in 2004 as Membership Coordinator. The

InterContinental Cairo Citystars has recently unveiled its

Association enjoyed a remarkable membership growth during

newest dining addition: Al Bustan Grill for the most succulent

her years of service in the membership department. Recently

cuts of meat and a unique outdoor dining experience. Al Bustan

Marwa Said was appointed Website Development Manager

Grill offers the widest selection of the highest quality cuts in

and will be in charge of the launch and maintenance of a new

Cairo, cooked on charcoal grill and served in an atmosphere that

interactive ECA website. The new website will be bilingual

blends sophistication and style alongside the pool.

English and Arabic with many new features to serve the


Associations members. The ECA wishes Marwa and Amr both
everlasting happiness and health.

A team of talented chefs add to the atmosphere by cooking


everything to order on show. Alongside the signature dish, the
Tomahawk steak a one kilo feast of Ribeye steak to be shared

The ECA wishes to congratulate CTCE Class 8 Student,

by two and carved on the bone at your table you will find

Mohamed Rabei, who recently became a proud father of a

classic salads and appetizers, and mouth-watering desserts,

baby boy named Mazen. The ECA wishes him and his family

complemented by the finest wines of your choice.

everlasting happiness and health.


Congratulations to Chef Ahmed Gamal Abdel Razek on his
recent engagement to Nesma Gamal. The ECA wishes the couple
best of luck with their future plans.
The ECA offers its heart-felt condolences to the family of Chef
Azmy Abdel Malek Tadros who passed away at the age of 67.
Chef Azmy was Executive Chef at Arabia Beach Azur Resort in
Hurghada since 2006. He will be sorely missed by all his friends
and family.
The ECA wishes to offer condolences to Chef Emad El Din
Ibrahim and his family for the loss of his dear mother who
recently passed away. Chef Emad is Executive Pastry Chef at Fort
Arabesque Village Hurghada.

General News
Holiday Inn Cairo Citystars Awarded TripAdvisor
Travelers Choice Award

InterContinental Hotels Group Announces Promotion


of Hossam El Din Mohamed to Executive Chef at
InterContinental Citystars

Holiday Inn Cairo Citystars was recently awarded the

Simon W. Stamper, Area General manager InterContinental

TripAdvisor Travelers Choice Award for the Year 2012 for

Cairo Citystars, InterContinental Residence Suites Cairo Citystars,

achieving a rating of 4.

Holiday Inn Cairo Citystars and Staybridge Suites Cairo Citystars

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has announced the promotion of Senior Chef Member and

Manager at Staybridge Suites Cairo Citystars.

Board Member of ECA, Hossam El Din Mohamed from the post


of Executive Sous Chef to Executive Chef at InterContinental

Islam has over 10 years of experience in the hospitality

Citystars. Chef Hossam El Din is a dedicated member of the

industry. He joined InterContinental Hotels Group in 2002, at

Egyptian Chefs Associations Board of Directors and distinguished

the Semiramis InterContinental Cairo and moved to Citystars in

trainer of the Culinary Ambassadors of Egypt. He was one of

2007, as Assistant Front Office Manager at Holiday Inn. He was

the first board members at the founding of the Association and

promoted to Quality Manager and then to Director of Rooms

has continued to serve the Egyptian chefs, his colleagues, with

Division in 2010. Islam has shown great leadership skills, hard

dedication and professional pride throughout the years.

work and dedication and he was able to lead Holiday Inn team to
a great success.

Chef Hossam El Dins career took off when he joined IHG


IHGs Semiramis InterContinental property. In 2005, he joined

IHG Announces New Chief Operating Officer for India,


Middle East and Africa Region

the team at the InterContinental CityStars during the hotels soft

IHG has announced the promotion of Pascal Gauvin to the

Germany in 1985 and then continued back in Egypt in 1988 at

opening and has since led his team from success to success.

role of Chief Operating Officer for India, Middle East and Africa,
following the Retirement of John Bamsey. Pascal has been with

His career has been punctuated with wins at international and

IHG for nearly 19 years. During his time with the company he

local competitions. He competed at the prestigious IKA Culinary

has held various operational roles across Asia, Africa and the

Olympics as Member of the Team in 2000, then as Team Captain

Middle East. Based in Dubai since 2006, Pascals most recent

in 2004, and finally as Trainer of the Culinary Ambassadors of

role has been Vice President Operations, Near East & Africa. As

Egypt in the IKA Culinary Olympics 2008 and World Cup of Chefs

Chief Operating Officer, Pascal will be responsible for the overall

2010, bringing home many gold medals. We wish him heartfelt

operations and growth of the region reporting to Jan Smits, Chief

congratulations and heres to many more years of success!

Executive, Asia, Middle East and Africa.

Wadi Food Appoints New Distributors Manager


Congratulations to Ahmed Saleh, previously Catering Sales
Manager at Wadi Food Co., on his promotion to Distributors

Islam Abd El Samad promoted to Executive Assistant


Manager at Staybridge Suites Cairo Citystars

& Catering Sales Manager. The ECA wishes him best of luck

Simon W. Stamper, Area General manager InterContinental

relationship with Wadi Food Co., long-term loyal Diamond

Cairo Citystars, InterContinental Residence Suites Cairo Citystars,

in his future career, and looks forward to a continuous good


Sponsor to the Association.

Holiday Inn Cairo Citystars and Staybridge Suites Cairo Citystars,


announced the promotion of Islam Abdel Samad from Director
of rooms at Holiday Inn Cairo Citystars to Executive Assistant

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C h e f ' s Co r n e r

n e w M e M B e r S

Senior Chef Members


Abdel Moneim Ibrahim

Ahmed Gamal Hafez

Pastry Chef
Grand Resort Hurghada

Pastry Chef
El Yasmine Village Hurghada

2990

Ahmed Hassan Soliman

Ahmed Mohamed Abdel Razek

Baker Chef
Sienna Egypt for Hotels Management

Pastry Chef
El Gamal Pastry Shop



Emad Mahmoud Essa

Emil Mosoliny Hanna

Executive Chef
Solymar Club Makadi

Executive Chef

Essam Abdel Moneim Abdel Khalek


Executive Sous Chef
Iberotel Makadi Star Hurghada

Ishak Tharwat Nagy

Mohamed Ali Hassanein



Mohamed Fouad Serag El Din

Sous Chef
Tidewater Marine Egypt Co.

Head Chef
Iberotl Makadi Oasis Hurghada

Mohamed Mustafa Ahmed

Head Chef
Iberotel Saraya Makadi Hurghada

Quarter 2012

Executive Sous Chef


Sheraton Miramar El Gouna

Executive Sous Chef


Hilton Hurghada Long Beach Resort

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Gad El Kareem Mahmoud A. Motaleb

Mohamed Ahmed Essa

Chef Artist
Hilton Hurghada Plaza



Muhammad El Hakiem Rachiemi

Executive Chef
El Mumtazah Caf & Restaurant Alexandria

43

C h e f ' s Co r n e r

n e w M e M B e r S
Roger Von Almen

Salib Anwar Sawerous

Executive Chef
Movenpick El-Quseir

Executive Chef
Wadi Degla Club 6th of October



Samy Fouad Hassan


6
Shebl Abdallah Mohamed

Executive Sous Chef


Sun Rise Festival Hurghada

Executive Sous Chef


Mediterranean Azur Hotel Alexandria



Talaat Mahmoud Taha



Wael Shabaan Abdel Aal

Butcher Chef
Hilton Hurghada Resort

Executive Sous Chef


Grand Hotel Hurghada

Chef Members


Abdel Aal Mohamed Rabaa

Abdallah Samy Rashad

Demi Chef de Partie Garde Manger

Butcher Chef
Hilton Hurghada Resort


2939

Abdel Rahman Bayoumi Ahmed

Adel Hosny Abdel Halim

Demi Chef de Partie


Kiros Group

Head Chef
Anas El Demasky Restaurant

Adel Rashad Abdel Sayed

Ahmed Abdel Aziz Ahmed

Chef de Partie
Continental Hurghada

Head Chef
Nubian Village Restaurant Cairo

Ahmed Abdel Baky Abul Hassan


Demi Chef de Partie
Grand Resort Hurghada



Ahmed Abdel Rahman Ahmed
Sous Chef
Sun Rise Festival Hurghada

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n e w M e M B e r S
Ahmed Mahmoud El Sayed

Ahmed Mohamed Nagib Ali

Junior Pastry Chef


Four Seasons Hotel Alexandria

Pastry Chef
Shams Safaga Hotel



Ahmed Sobhy Ragab

Anwar Abd Ellah Attallah

Baker Chef
Iberotel Makadi Beach Hurghada

Sous Chef
Sun Rise Festival Hurghada



El Basyouni A. Razek El Basyouni

Haggag Abdel Kader El Taher

Junior Sous Chef


Hilton Hurghada Resort

Sous Chef Pastry


Grand Hotel Hurghada

Hassan Abdel Kader Sayed

Ibrahim Ahmed Abu Naf

Chef de Partie
La Poire

Demi Chef de Partie


Kiros Group

Ibrahim Mohamed Hemid Ghanem

Kamel Mohamed Kamel

Head Chef
Abu Fares Restaurant

Chef de Partie
Golf Village El Solymania

Mahmoud Abdallah Fadel

Mahmoud Sobhy Mahmoud Harb

Chef de Partie
THM Group Co.

Chef de Partie
Resta Club Resort Sharm El Sheikh

Mohamed Abdallah Mohamed

Mohamed Ali Othman

Chef de Partie
La Poire

Pastry Chef
Shabaka Pastry Shop

Mohamed El Said Borham Ahmed


Chef de Partie
Golf Village El Solymania

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Mohamed Magdy Mohamed
Demi Chef de Partie
The Breakers Soma Bay

45

C h e f ' s Co r n e r

n e w M e M B e r S
Mohamed Omar Mohamed

Mohamed Refaat Amin

Chef de Partie
Continental Resort Hurghada

Chef de Partie
Hilton Hurghada Long Beach Resort



Mohsen Zakaria Mohamed



Mustafa Abu Rehab Mohamed

Chef de Partie
La Poire

Sous Chef
Aqua Park Albatros Resort

Mustafa El Sayed Sayed

Mustafa Mahmoud Ibrahim

Chef de Partie Chinese Cuisine


Sun Rise Festival Hurghada

Sous Chef
Hilton Hurghada Resort



Mustafa Mahmoud Mohamed

Rimon Sobhy Gaballah

Chef de Partie
Continental Resort Hurghada

Demi Chef de Partie


Nubian Village Sharm El Sheikh

Salah Mohamed Metwally

Sayed Mohamed El Sayed

Chef de Partie
THM Group Co.

Sous Chef
La Serina Restaurant

Sherif Kamel Abdel Samad

Tarek Abul Ezz Mohamed

Chef Bakery
Monginis for Food & Services LTD

Sous Chef
Sun Rise Garden Hurghada



Ya Yan Yun

Yousry Mohamed El Hanafy

Chinese Chef
Beach Albatros Resort

Sous Chef
Grand Hotel Hurghada

Youssef Bassyouni Kotb


Junior Sous Chef
Hilton Hurghada Plaza

46
C h e f ' s C o r n e r

s t

Quarter 2012

n e w M e M B e r S

Junior Chef Members


Abdel Aziz Abdel Raouf Mohamed

Abdel Majeed Mahdy Mahmoud

2nd Commis
Beach Albatros Resort

Commis
Adams Farm El Manouria

Abdel Rahman Mohamed Afify

Ahmed Adel El Meligy

Commis

Commis

Ahmed Ali Abdel Moneim

Ahmed El Said Ahmed

Student
Culinary Training Centers Egypt

2nd Commis
Jaz Makadi Star Hotel


Ahmed Mahmoud Ibrahim

Ahmed Omran Ali

Student
Orman School for Tourism & Hotels

2nd Commis
Latinos Restaurant


Ahmed Ramadan Hanafy

Alaa Ahmed Ibrahim Hassanein

Student
Culinary Training Centers Egypt

1st Commis Pastry


Beach Albatros Resort


Ali Fathy Abdallah

Amr Fathy Selim

3rd Commis
Shepheard Hotel

Commis
Latinos Restaurant

2937

Kamal Mohamed

Bassam Mustafa Nawar

1st Commis
Aroma Lounge Restaurant

1st Commis
Sapphire Hotel Hurghada

s t

Quarter 2012

47

C h e f ' s Co r n e r

n e w M e M B e r S
El-Amir Islam Salah El-Din

El Husseiny Hassaan Tolba

Student
Culinary Training Centers Egypt

Commis
Latinos Restaurant


Kamel Ahmed Mahmoud

Karim Kasem Mohamed

3rd Commis

Student
Culinary Training Centers Egypt

Mahmoud Mohamed Abdel Ghaffar


Mahmoud Salama Ali

Trainee
Novotel Cairo Airport Hotel

1st Commis Pastry


Hilton Hurghada Resort

Marwa Abdel Latif Saleh

Mina Samuel Zaki

Student
Culinary Training Centers Egypt

Trainee
Robinson Club Soma Bay


Mohamed Ahmed Abdallah


Mohamed Gaber Basyouni

Student
El Mamoun School

2nd Commis
Studio Misr Restaurant

Mohamed Gameel Moawad

Mohamed Ismail Mohamed

1st Commis Pastry


Hilton Hurghada Resort

Student
Culinary Training Centers Egypt

Mohamed Mustafa Saleh


Mohamed Said Abdel Basset

1st Commis
La Poire

2nd Commis
Continental Resort Hurghada

Momen Hamdy Mohamed

Mustafa Moussa Mustafa

1st Commis
Latinos Restaurant

3rd Commis
La Poire

48
C h e f ' s C o r n e r

s t

Quarter 2012

n e w M e M B e r S
Mustafa Raafat Mustafa

Rabab Abdel Moeti Mohamed

Student
High Institute for Qualitative Studies

1st Commis
La Poire


Samer Sultan Soliman

Samir Hamed Shabaan

Student
High Institute for Qualitative Studies

2nd Commis
Carlos Caf - THM Group Alexanderia

Tamer Abdel Nabi Fahim


1st Commis
La Poire

Associated Members


Amina Abdel Aziz Ali

Aya Magdy Sayed

House Wife

Hannes Breuker

Mohamed Mahmoud Moawad

Food & Beverage Manager


Movenpick Resort El Quseir

Restaurant Manager
Blue Nile Boat

49
1

s t

Quarter 2012

C h e f ' s Co r n e r

Mark Your
Calendar
May12
The 35th WACS World Congress will be held in Daejeon,
South Korea from 1 till 5 May12. The theme of the 35th WACS
Congress will be How to Feed the Planet in the Future. The
Congress will be hosting keynote speakers among them Egyptian
celebrity Chef Osama El Sayed and Malaysian Chef Sam Leong.
Austrian Chef Johann Lafer will talk about how to align culinary
arts to the nowadays preferred natural lifestyle of people and
Swiss Chef Anton Mosimann will address how to develop from
Cook to Chef to Businessman. Along side the Congress events
and competitions will take place such as the Bill Gallagher Junior
Chefs Forum, WACS Global Chefs Challenge, Hans Bueschkens
Junior Chefs Challenge and the International Sommelier Festival.
For more information visit the official WACS Congress website
www.wacs2012.org
Host Sharm Salon Culinaire12, in conjunction with the Host
Sharm exhibition for the hotel catering industry, will be held from
13 to 16 May at the Savoy Hotel in Sharm El Sheikh. Host Sharm is
the hospitality and catering trade fair which provides companies
the opportunity to promote their products and services to hotel
and catering businesses in the Sinai. The exhibition is organized
by the Egyptian Group for Marketing )EGM), renowned for their
successful organization of the annual Hace exhibition in Cairo.
The Egyptian Chefs Association will organize the Host Sharm
Salon Culinaire12 and several kitchen management training
workshops. For more information on obtaining booth space,
contact EGM on 02 2263 5215 / 2261 9160 or email info@hace.
com.eg and for more information on the chefs competition and
training workshops, contact the ECA on 02 3762 2116 / 7 / 8 or
email egyptchefs@egyptchefs.com or visit www.egyptchefs.com.

June12
The 15th Anniversary National Salon Culinaire, organized by
the Egyptian Chefs Association )ECA), is scheduled to take place
in June )date and location will be disclosed by ECA as soon as
finalized). Over one hundred Chefs, representing catering and
hospitality establishments throughout Egypt, will compete in
14 different culinary categories for the honor of bronze, silver
and gold medals. Various teams of different hotels will compete
for the ECA Culinary Trophy 2012. Further special awards will be
given to the highest individual scores as well as chefs under the
age of 25 with the highest score.
For more information on competition categories and rules
visit www.egyptchefs.com

October12
HACE12, the 32nd International Hotel Supplies & Catering
Equipment exhibition, will take place from 2 to 5 October at the
Cairo International Convention Center. In addition to the annual
live cooking competitions such as Asian cuisine, pasta dish,
chicken dish and mystery baskets contests, the Egyptian Chefs
Association will once again organize a Female Chef of the Year
contest and the True Chef Challenge.
For more information on the exhibition, contact the
Egyptian Group for Marketing )EGM) on 0020 2 2263 5215 /
2261 9160 or email info@hace.com.eg. For more information
on the culinary shows and competitions contact the ECA on
0020 2 3762 2116 / 7 / 8 or email egyptchefs@egyptchefs.com.
IKA / Culinary Olympics 2012, the International Culinary Art
Exhibition, will be held from 5 to 10 October in Erfurt, Germany. The
IKA / Culinary Olympics is the most prestigious competition for chefs
worldwide. Creativity and innovation, tradition and new ideas meet
in Erfurt in a melting pot of cuisine cultures. The event sets culinary
trends for the future, and all aspects of the perfect art of cooking are
presented in this international competition attended by more than
1,000 chefs coming from 48 different nations. The Red Sea Team,
under the leadership of Chef Essam Sayed, will compete as regional
team and with their participation proudly present not only their
region, but the chefs of Egypt at the Culinary Olympics in Germany.
For more information, contact the German Chefs Association
on 0049 696300 0617 or fax 0049 69630 00610 or visit www.vkd.com

November12
EquipHtel will take place from 11 to 15 November in Paris
Porte de Versailles. For more than 50 years, EquipHtel has been
the international hospitality industry event, showcasing the latest
trends and innovations every two years, and providing networking
opportunities for thousands of professionals across all sectors, from
trade association members to training colleges, public institutions
to private business: all united in their dedication to innovation and
creativity. In 2010, EquipHtel had 5 themed areas, 20 industry
sectors, 1,450 exhibitors and was attended by 107,091 professionals
of which 18,6% international visitors. EquipHtel will also host 50
top chefs from all over the world, and stage over 120 events.
For more information contact Delphine Gelly:
delphine.gelly@reedexpo.fr or Dalinda Bounouara
dalinda.bounouara@reedexpo.fr
World Travel Market (WTM) will take place from 5 to 8 November
at the Excel in London. Staged annually and organized by Reed
Travel Exhibitions, the WTM is the leading global event for the travel
industry and a vibrant, must-attend, four-day business-to-business
event, presenting a diverse range of destinations and industry
sectors to the UK and International travel professionals. It is a unique
opportunity for the whole global travel trade to meet, network,
negotiate and conduct business. By attending World Travel Market,
participants efficiently, effectively and productively gain immediate
competitive advantage for their business and stay abreast of the latest
developments in the travel industry.
For more information visit www.wtmlondon.com

49

2012


Certified Participants of ECA Knife Handling on Premises Training Workshop held on
12-13 December 2011 at the High Institute for Tourism & Hotels (Seyouf) Alexandria.
Congratulations!
Abdallah Kamel Nasr

Passed

Ahmed Helmy Anany

Passed with Distinction

Alaa Said Saddek

Passed

Ayman Yehia

Passed

Emeil Fekry

Passed

Gamal Khaled

Passed

Gebreel Abul Fettouh

Passed

Ishak Samir Gamil

Passed with Honors

Islam Nagy Hamada

Passed

Mahmoud Mohamed Ibrahim

Passed with Distinction

Mai Mustafa Hassan

Passed

Mina Magdy Shafik

Passed

Mohamed Ahmed Mohamed

Passed with Distinction

Mohamed Omara Mohamed

Passed with Honors

Mohamed Salah A. Wahab

Passed with Distinction

Niveen Mosaad Hamad

Passed

Sanaa Ahmed El Sayed

Passed

Sherif Samy Mokhtar

Passed with Distinction

Tamer Sharaf Abdo

Passed

Participants of the Sugar Art Workshop training held on 05-06 February, kindly hosted by
Gallery of Chef Chahira Alexandria.
Adel Essa Ali

Executive Pastry Chef

Novotel Cairo

Ahmed Mosaad El Etreby

Executive Chef

THM Group

Islam Abdel Aziz

Demi Chef de Partie

Victoria Shop for Sweets

Maher Ibrahim

Executive Pastry Chef

Sunrise Royal Makadi Bay

Mahmoud Sayed Riad

Pastry Chef

World Trade Catering Co. Dubai

Mohamed Abdel Kader

Pastry Chef

Aswan Boat

Mohamed Nabil A. Jelil

Pastry Chef

Lee Loudy Pastry Shop

Mustafa El Baz

Demi Chef de Partie

Dona D

Nehad Saady

Pastry Chef

Laglas Pastry & Bakery Shop

Sherif Abd Ellah

Pastry Chef

Anjelina Pastry Shop

Yasser Saber A. Samei

Pastry Chef

Ginwaz Pastry Shop

47
2012


Here's your chance to win LE 500! All ECA members are eligible to win an ECA voucher
worth LE 500 towards the purchase of any ECA merchandise, and all non-members have
a chance to win a one-year ECA Membership. Simply send in the correct answers to the
questions in the Culinary Quiz. Also, with 7 or more correct answers, you gain 5 ECA
Member Mileage Points, your way to a free membership renewal. Fax your answers before
Sunday, 29 April, 2012 to the ECA Office at 02 37622116 / 7 / 8, or fill out the quiz online
by visiting the ECA website at www.egyptchefs.com
Name:
Company:
Tel/Fax:
email:

Circle the correct answer


Which WACS president in the 1980s initiated
WACS activities for Junior Chefs?
Gissur Gudmundsson
Dr. Bill Gallagher
Hans Bueschkens
How many kilos of strawberries did the 432 sqm
strawberry cake of the Red Sea Chefs contain?
500 kg
750 kg
1000 kg
Which celebrity chef is well-known for his
dedication to charity work?
Paul Bocuse
Charlie Trotter
Anthony Bourdain

Dried legumes are also known as:


Pulses
Beans
Grains
Which vegetarian pasta dish is the lowest in calories?
Cannelloni with ricotta and spinach served with
tomato sauce
Three cheese macaroni topped with breadcrumbs
Tagliatelle with vegetable ribbons and pesto sauce
What, according to Michael Baskette is essential for
chefs to reach professional success?
Working hard & long hours
Improving your weaknesses
Setting a personal career goal

What is the term used for people who occasionally


skip meat in their diets?
Vegetarians
Ovo-lacto vegetarians
Flexitarians

What would be the period Michael Baskette advises


chefs to stay in their first job to gain experience
before moving on?
Less than one year
One to three years
Three to five years

Which cooking methods retain the most nutrients in


vegetables?
Boiling and poaching
Steaming and grilling
Stewing and sauting

What, according to CTCE Culinary Trainers, is the


most important kitchen tool for a chef?
Food processor
Knife
Whisk

The right answers to the Chefs Corner quiz of issue No. 67 are:

45

Who was the only gold medal winner at Hace11 cooking


competitions?
4 Mohamed Mahmoud El Banna, Sofitel Cairo El Gezirah
The Culinary Training Centers Egypt are mainly funded
financially by the:
4 Ministry of Tourism
Which dish do Eastern Europeans traditionally eat on
Christmas eve?
4 Vegetarian
The internal temperature of a roasted turkey when done should
be:
4 74C
Why do we let a turkey rest for 25 minutes after roasting?
4 To let the juices redistribute and set
Which celebrity chef returned his three Michelin stars?
4 Marco Pierre White

Which celebrity chef worked under Marco Pierre White?


4 Gordon Ramsay
Peter Reinhardts quality breads often incorporate the use of:
4 A slow-rise fermentation process
When we bake a batter we usually spread it onto a:
4 Silicon sheet
What, according to Chef Tarek Mouriess, is the most important
skill for a chef?
4 Your ability to listen and be dedicated to action and practice
Congratulations to the lucky winner of issue 67 quiz:

John Sameh Abdel Malek


Student
Culinary Training Centers Egypt

2012


500 ! 500

. . 7
5 .
02 37622116 / 7 / 8 29 2012
.www.egyptchefs.com
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