Chef's Corner Issue 68

Issue No. 68 / First Quarter 2012 - Free Copy

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CHEF'S CORNER

WACS Junior Chefs

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Vegetarian Cuisine

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Thank You ECA SponsorsPlatinum Sponsors

Diamond Sponsors

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Issue 68 January - March 2012

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editorialMarkus J. Iten ahmed el nahas

Interview & ProfilesMeet the CtCe Culinary trainers osama el sayed, Born to the Profession Charlie trotter, the Chef with the Charity hat 10 20 34

trainingChefs Career: a Life of Learning eCa Bookstore Quiz (arabic section) eCa Workshops (arabic section) 14 36 44 47

new at eCaeCa Culinary Passport for Professionals eCa Business Club 17 23

featureVegetarian Diet: More than Just skipping the Meat 26

recipesVegetarian Delights Mothers Day Cake easter Cake 29 32 33

Meeting PointWaCs Junior Chefs red sea Chefs tourism Promotion Chefs news Welcome eCa Members Calendar (arabic section) 18 25 40 43 49

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e d I to r I a lDear Chefs, Gourmets and Friends, 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!

Publication of the Egyptian Chefs AssociationRegistration 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: [email protected] 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

Markus J. Iten President, Egyptian Chefs Association


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e d I to r I a lDear Hospitality Wizards, 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.

Publication of the Egyptian Chefs AssociationRegistration 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: [email protected] Website: www.egyptchefs.com

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

Ahmed El Nahas Chairman, Egyptian Chefs Association


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Meet the Culinary Trainers of CTCEthe 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?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 from the Technical Institute for Hotels in 1986. I gained my experience with many international companies, at home and abroad, and was very keen to work in all the places where I could, from niche specialty restaurants and hotels, to ships and tourist villages.

Badr Abdel Hafiz (BAH): I worked as Culinary Instructor at Sheraton Heliopolis, as Executive Sous Chef at ATF Pyramisa in Sharm El Sheik and as Executive Chef at Dreams Vacation Hotel. I also worked in Syria, Europe and the Far East.

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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 hobby since I was a kid. My passion for food takes me away from everything, even from my family. Thats the way to success, I believe. Diploma from the Tourism & Hotel School and professional experience as chef for twenty years culminating with my posting 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 at Movenpick Hotel in Cairo. Before that, I was working at Plaza Atenne in Paris and London. I also spent time at Borj el Arab, Dubai and other hotels in Cairo and abroad.

Yasser El Tokhy (YET): I have worked in five-star hotels such as the Marriott, Sheraton and Ritz Carlton and finally, at the Movenpick. I worked in all sections of the kitchen and in pastry. I love my job because it requires creativity and brings happiness to others.

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experience with other colleagues from the hotel industry. 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. YET: It is a good career because transmitting our knowledge and experience to future chefs is very rewarding and this is our true mission.

Your knife is your business card

What is the kitchen tool you cant live without?All trainers agreed that the Knife is the kitchen tool they 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 must-have for any chef.

What is your favorite dish?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: KA: Poached seafood in coconut milk enhanced with ginger, lemongrass and green curry. 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. YET: Beef stew.

Do not run after the moneyat the beginning of your career, and be more careful about the knowledge, and money will run after you if you are a good chef

Any favorite cooking show or celebrity Chef?AAS: Master Chef AES: Jamie Oliver BAH: Master Chef, and cooking shows on Fatafeat IR: KA: Emeril Lagasse & Roy Yamaguchi (Hawaiian chef ) Top Chef Australia, Top Chef Lebanon, Chef Gordon Ramsay

How do you view the value of the chefs training in Egypt and how should the training be further developed in the future?AAS: Trained chefs will return to their work ready to raise their level of practice, which will be felt by the customer; this in turn will have positive economic effects on the worker and the community as a whole. In the future, we should work to expand the training to include all those associated with working within the tourism sector. The training program can include all levels of training, to allow for the largest possible number of chefs, each according to his/her available time. AES: I think this is the best project that has been established in Egypt over the last 50 years. BAH: In fact, the chefs in Egypt need a great deal of training to obtain the right work knowledge and skills. This should be done as soon as possible. IR: This program is truly valuable for each and everyone who would love to be a chef. Through learning and training, the program helps you develop more skills. KA: I see it as crucial to any professional career, because without training, we cannot improve our knowledge. We urgently need strong training programs in Egypt, to

MH: Chef Gordon Ramsay YET: Nigella Lawson

How did you experience the change in your career from Executive Chef to Culinary Instructor?AAS: At a major company where I worked, I was responsible for training for two years and this experience of teaching was very important and interesting. AES: It is really a fantastic experience! BAH: I was really surprised because of the very poor skill level of students working in the tourism industry. For me its great to teach them how to work and a proper understanding of professionalism. IR: After 23 years of experience, I feel that this was the best step forward. I am learning a lot and I love to share my

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I n t e r v I e wbe like most other countries in the region. Take Cyprus, for example, the higher hotel institute there has been operating for 40 years, so all the chefs who are working in the hotels have studied there. Where do we stand from that example?! MH: The value of this training will return value to the field of tourism at large, throughout Egypt. It will take some 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. 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. chefs who are willing to learn from others and teach others in a continuous give and take of knowledge and skills. MH: Hand skills, knowledge, judgment, dedication and pride in the student chef. YET: Skills, knowledge and behavior.

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 always do our best and to put the culinary training centers in Egypt in their right place. BAH: Chef Markus Iten, who has driven me to the level of professionalism I have reached today, and helped me to take the first step toward the high skills standard. IR: The extensive training material of the CTCE, which contains lots of information and knowledge. The revolution which helped us to change for a better future. KA: Chef Markus and Dr. Rawia, as well as everybody else that sincerely shared in this strong training experience, has been most important to me; so its not just one person. MH: Chef Markus Iten. YET: Honestly, my country, Egypt. KA: IR:

experience in all sections of the kitchen, like the Joker in a card game who can perform everywhere

Build up professional

What would be your advice for young chefs starting out?AAS: My advice to young chefs starting out is to know that once you commit yourself to this profession it will be very rewarding. It takes a sincere heart and hard work to achieve success, with full commitment to the proper cooking methods and application of food safety regulations. AES: Do not run after the money at the beginning of your life (be more careful about the knowledge) and money will run after you if you are a good chef. BAH: Keep on searching, updating your knowledge, sharpening your skills, listen very well and never say the words I know. My advice for young chefs starting out is: Please dont let this opportunity go. This program is the best thing you can do for your career. They should start from the basics and build their way up. Start as quickly as they can, build momentum and accomplish the most they can, without leaving things to another day. 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.

What qualities do you feel are most important to make a good chef?AAS: A good chef should have patience and yet be ambitious 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! BAH: The willingness to constantly update your knowledge, keep on training and participating in competitions, and the desire to always improve your skills. IR: KA: Loving what youre doing. Also valuing skills and creativity. 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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t r a I n I n g

Chefs Career: a Life of LearningWhen 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 SettingWhere 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 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 is different for each of us and needs to be personally defined. Without specific information on what defines your personal goals, you may never realize when youve achieved them, and you may go through your whole professional career without personal gratification or a sense of accomplishment. Goals need to be achievable and realistic, given your personal dreams and desires. What is it that you want? Write it down. Look it over and think it over. Sometimes what you write down first is not what you really want, but what you think you want. Do you want the wealth and prestige that comes with managing a large Self-assessment is a necessary start, but also the hardest thing a person can be asked to do. Especially for those who have proven themselves to be flexible and strong at work, deficiencies in skill and knowledge are easily hidden under the pressure of international hotel complex? Then you must also want to work 15 or 20 years to obtain those positions. Every professional decision you make has an effect on your personal life, which you should take into consideration when you set your goals.

leader in your field, you must be willing to be on the cutting edge of new ideas. Become the innovator and you will secure for yourself a long and profitable career.

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Source: Chef Manager by Michael Baskette s the hospitality industry grows and expands with the evolving market and growing competition, so too must chefs and other managers increase their skills and knowledge; and expand their portfolios in order to stay competitive and guarantee continued success. If you want to be a

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t r a I n I n gPlan to SucceedNow 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 * 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

Continuing EducationStructured 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 and teacher certifications. In addition, continuing education courses and training workshops allow working professionals to improve their technical skills and gain new knowledge.

information on what defines your personal goals, you may never realize when youve achieved them

Without specific

Progressive ResearchAnother step on your professional career ladder is committing yourself to constant and progressive research. Keep abreast of all new technologies and information related to your field of expertise. Take advantage of several methods such as reading trade magazines, attending professional conventions and trade shows, as well as surfing the internet to ensure proper and timely coverage of current information.

Professional PosturingPosition posturing can be described as the act of seeking progressively more challenging positions in the area of the industry in which you want to work. You should begin the process with an entry level job in a small-scale version of your dream job, one that offers high quality experiences and allows you flexibility. In this way, you can learn a great deal in a relatively short period of time. Money should not be the motivating factor in accepting your first job. Instead, consider how much you can learn. One to three years is recommended for this first step up the career ladder. Set a time frame for this first position, and keep to your decision to move on after completing the years you determined were adequate. Your next position should be at a larger and more challenging operation. It should be one that benefits from your skills and education, and can teach your more, give you more responsibilities, challenge your strengths and help you overcome your weaknesses. Stay with this position two to five years before moving on. With each subsequent job, plan to stay for an incrementally longer period of time. This is good for training and for promoting yourself as a dependable and loyal employee.

Cultivating Business and Social ContactsDevelop as many professional contacts as you can to help get you into the professional spotlight. The more people you meet, who are themselves the leaders and motivators in the industry, the more chances you will have for upward mobility. Professional relationships can be fostered through participation in professional associations and enrollments in continuing education programs. Attendance of trade shows and conventions are also great ways to meet and develop relationships with other professionals. As you obtain new knowledge and new skills, your goals may change. New opportunities may open that you were not previously aware of, or personal circumstances might take an unexpected turn. As your goals change, so too must your plans change. By developing strategies that concentrate on your professional career growth, you are bound to reach the success that you imagine.

Expanding PortfoliosProgressively challenging positions give you a comprehensive portfolio of job experience. More than just a rsum of work, a portfolio is a collection of skills, tested knowledge and demonstrated experiences and abilities. A culinary portfolio could include: * Photographs of buffet presentations and dishes you created The Chef Manager, 2nd edition, by Michael Baskette, is available at the ECA bookstore for LE 285, call 02 37622116 / 7 / 8 or email [email protected]

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ECA Culinary Passport for ProfessionalsThe 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: [email protected] or [email protected] 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 ChefsChefs Corner takes a look back into history to see how the WaCs Junior Chefs are getting more and more involved in the world organization. Who were the initiators and where do we stand today?

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. Chef Bueschkens knew that it is through us sharing resources such as experience, information and confidence that we, the senior chefs, can make possible the development of all members and guarantee the continued legacy of our organization.

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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

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.


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wa C S n e w SIn 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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P r o f I l e

COsama El Sayed, Born to the ProfessionWith 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.

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. 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 ecuisine 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 ShifaBil 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 AtyabThis 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.

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.

Chef Osama El Sayed

Sweets of ArabiaUnlike 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.

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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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, 2012Visit www.wacs2012.org to learn more and register today!

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ECA Business Club Kicks Offto 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.Integrated Marketing Communications WorkshopThe ECA Business Club started its activities for 2012 with Galal Zaki, a wizard of Integrated Marketing Communications and CEO of Perception Communications in a two-day workshop held at the Semiramis InterContinental, January 30-31. Kicking off the workshop, Galal Zaki covered the rules of communications and presented case studies from his extensive career experience. A lineup of experts then introduced the participants to key ideas in marketing communications and modern-day global concepts in the field. Dr. Ashraf Gamal El Din, Head of the Global Compact Egypt, discussed the importance of joining the Global Compact and adhering to its set of core values: respect of human rights, labor standards, the environment and anti-corruption stance. Among the other experts, Sherif Fouad, Partner in Film Maker, explored 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 and working with NGOs and Donors in Egypt. Having served as co-chair of the Corporate Social Responsibility Committee at the American Chamber of Commerce, Galal Zaki offered his unique vantage point on CSR in Egypt, its present but also its future. To join and benefit from the ECA Business Club, all you need to do is join the ECA as Associated Member. For more information on Associated Membership please call the ECA on 02 37622116 / 7 / 8 or email [email protected] or visit www.egyptchefs.com. 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 workshops and activities.

ECA Business ClubThe ECA Business Club is an exclusive group for sales managers, PR managers and marketers working in the food supply chain, hotels and restaurants. The ECA Business Club will provide them with a platform to enrich their skills and experiences through networking opportunities and marketing meetings, as well as specialized training sessions. The training programs will have a focus on staff motivation, effective communication skills and customer service, including after sales service, time management, marketing skills in general and public relations. The ECA Business Club will provide the needed support to market your products and services with success to the hospitality sector.


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r e d S e a n e w Sthe 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 Stylethe 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.

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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

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,


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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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Written by: Violeta D. Salama

however does not negate the fact that the majority of people who do become vegetarians are driven by a desire for selfimprovement, 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, 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 fiber can safely be provided by a vegetarian diet. Surprisingly, gram for gram, cheese, nuts, and lentils, for instance, contain more protein than a beef burger or steak. Vegetarian food is no longer the crunchy preserve of a small minority, it is now hitting the mainstream. As a response to this growing trend, a new crop of vegetarian restaurants is springing up, catering to an increased demand for meat-free dining options. Even already established restaurants in some of the worlds food capitals are jumping on the vegetarian wagon, with famous chefs such as the triple Michelin-star chef Alain Passard acknowledging the vegetarian trend and replying by creating some delicious meat-free fare. Also Chef Charlie Trotter serves a popular vegetable menu at his renowned restaurant Charlie Trotters in Chicago, see profile in this issue of Chefs Corner. Fruits and vegetables, which are natural sources of vitamins and minerals, now form the basis of a huge variety of meals. These foods, offering a multitude of different textures, tastes and colors, when combined with herbs and spices, create an explosion of sumptuous flavors, which customers worldwide have begun to appreciate.

W

Historically many nations have followed a diet rich in grains, pulses, fruits and vegetables. The cuisines of the Middle East and the Far East are abundant with examples of meat-free dishes, which have now crossed over to the Western world. Some vegetarian dishes have remained intact, preserving their original flavor from their home countries, while others have been transformed and enhanced to please a wider spectrum of dinners. Plain hummus dip sprinkled with pine nuts is an example of the former, while hummus and avocado dip present a new twist on the famous favorite.

hereas, in the past, being a vegetarian was largely a moral choice, the appearance of a fabulous new green cuisine has triggered the rise of the flexitarian, the occasional vegetarian who is helping their waistline and the planet by eating less meat. That,

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

Vegetarian food is no

Pulses are extremely important to a vegetarian diet and can be found in many forms; from lentils and chick peas, to fava (or ful), kidney, lima and butter beans. Each of the different pulses gives its own taste and texture to the meal, thus contributing to a rich variety of flavors. Worldwide, local cuisines are full of examples of the use of legumes in varied dishes. From the US with its baked beans, to Mexico and the frijoles (refried beans); from India with its flavorsome dhal to Egypt and its whole hearty ful, each region has found a way to incorporate pulses in their gastronomy. One of the most common and healthy ways of enjoying legumes is to combine them with grains. This combination is not only tasty but extremely healthy as well, since it provides the necessary ratio of carbohydrates and protein needed to maintain a well balanced diet. In the Balkan region of Eastern Europe, lunch often consists of lentils or bean soup served with a thick slice of rye or barley bread. In Southeast Asia, snow peas are forever mixed with rice noodles and with vegetables for a delectable stir fry, while in Egypt the famous koshari combining lentils, rice and pasta, is a staple dish loved by the entire nation.

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f e at u r eMother 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.

abundant in her many gifts, with a myriad of vegetables gracing the various corners of our world.

Mother nature has been

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.


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r e C I P e S2. 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 VegetablesServes 4The 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

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.

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

Pesto Dressing3 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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Brioches with Wild Mushrooms & WatercressServes 630g 250g 60g 4 tbsp 6 pcs Butter Wild mushrooms, trimmed and sliced Watercress, finely chopped Cooking cream Brioche

Glamorgan SausagesServes 4150g 125g 1 pc 30g 2 tbsp 1 tsp 1 tsp 60 g 2 pcs 1 tbsp 2 tbsp Fresh white breadcrumbs Cheddar cheese, grated Small leek, finely chopped Walnuts, finely chopped Chopped fresh sage or parsley Grated lemon zest Mustard powder Goats cheese, coarsely chopped Eggs Milk Sunflower oil

Watercress sprigs to garnish Squeeze of lemon juice Salt and black pepper to taste 1. Melt the butter in a large frying pan, add the mushrooms, and cook over high heat, stirring from time to time, for 3 minutes or until all the liquid has evaporated. Add the watercress, cream, lemon juice, and pepper to taste, and cook until the watercress is just wilted.

Plain flour for coating Fresh sage or parsley to garnish Salt and black pepper to taste 1. In a bowl, combine the breadcrumbs, cheese, leeks, walnuts,

2. Hollow out the brioches. Spoon in some of the mixture. 3. To serve, transfer the brioches to warmed serving plates and replace the brioche tops. Spoon the remaining mushroom and watercress mixture on to the plates beside the brioches, and

sage or parsley, lemon zest, and mustard. Blend the goats cheese into the mixture. 2. Separate 1 egg, reserving the white and adding the yolk to the remaining egg. Beat the egg and yolk into the cheese mixture with the milk, and season with salt and pepper.

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garnish with watercress sprigs.


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

Variation: Goats Cheese NuggetsCut the goats cheese into 16 cubes. Combine the breadcrumbs with the other ingredients as above. Mould the mixture around the goats cheese cubes, forming small balls. Chill, then coat and cook as in steps 4 and 5.

Aubergine with Fresh PestoSlices of aubergine grilled until lightly browned, cooled, then spread with pesto, and sprinkled with basil.

Vegetarian Side DishesCelery & Leek Stir-frySliced young leeks cooked with sliced celery, mixed with chives, and garnished with cashew nuts.

Sweet Potatoes with GingerBaked sweet potatoes flavored with soy sauce, and served with ginger and garlic butter.

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

Recipe source: Mary Berrys Complete Cookbook, available at ECA Bookstore for LE 250


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Mothers Day CakeG enoese Ca keIngredients300g 250g 160g 750g 500g 175g Almond paste (Carma) Caster sugar Egg yolks Whole eggs Flour Melted butter

Preparation:

Mix all ingredients and boil. Cool before use.

B a na na M o us s eIngredients250g 250g 250g 50g 250g Tortina natural (Carma) Water Banana pure (La fruitire) Lemon juice Whipped cream (Elle&Vire)

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

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

B anana M i xIngredients500g 40g 50g 50g Banana sliced Sugar Butter Lemon juice

Finishing and Presentation

Preparation

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 pIngredients200g 200g 80g 20g Sugar Water Banana pure (La fruitire) Lemon juice

These pages are kindly sponsored by:


Telephone: 2794 1378 / 2796 1027

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Easter CakeG enoese CakeIngredients300g 250g 160g 750g 500g 175g Almond paste (Carma) Caster sugar Egg yolks Whole eggs Flour Melted butter

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

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.

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 sseIngredients200g 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 eIngredients200g 200g 200g 150g Carma Tortina neutral Cold water Coconut pure Cream 35% fat (Elle&Vire)

Recipes by: Chef Mokhtar Abdel Aziz

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P r o f I l eCompiled 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 HatCharlie trotter is as well-known for his restaurant Charlie trotters, as for his philanthropic work. a selftaught Chef who goes far beyond serving the Best food in town.

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 & 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 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 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.


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During his spare time Chef Charlie performs cooking demonstrations, gives speeches and consulting services. He also dedicates as much time as possible to charitable organizations. When the chefs hat comes off, it is perhaps his community support that Trotter is best known for. The awards and 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.

I do a lot because I want to do a lot and I am in a position to do a lot, Trotter says. But I think for anyone who is drawn to this world of food and service, its kind of in your nature to want to do things for people. Youre doing one of the most intimate things you can for another person in feeding them.

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 read, and

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 grand menu, but its the vegetable menu an ever-changing feast that is his crowning culinary achievement. Trotter was the first man I know who cooked vegetables beautifully, says Alan Richman, the longtime restaurant critic for the magazine Gentlemans Quarterly (GQ). Charlie Trotters popular vegetable menu, which costs the dinner $150, indicates that vegetable menus can sell well if cooked in a professional and innovative manner. Charlie Trotter has played a critical role in changing the face of American cuisine forevermore. While his pursuit of excellence is a trait that pervades all aspects of his vast culinary empire comprised of restaurants, cookbooks, television series, cooking tools and gourmet food products it is his admirable sense of service that truly inspires.

The foundation awards scholarships to students who are seeking careers in the culinary arts and works with Chicagoarea youth to promote the enthusiastic quest for education as well as an interest in cooking and food. From time to time, Charlie Trotter hosts fund-raising dinners at the restaurant to support the Culinary Education Foundation; in this way he has raised over $1,000,000 to award to worthy students interested in pursuing the culinary profession. He also invites, 2 to 3 times a week, groups of public high school students and youths from disadvantaged backgrounds, into his restaurant as part of his Excellence Program. They eat a meal and are told how and why the food was prepared in that way. Charlie Trotter was awarded for his work with the Foundation by former President Bush at the White House, and received the Humanitarian of the Year award in 2005 by the International Association of Culinary Professionals.

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e C a B o o k S to r eEight 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 285Winner 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 of bakeshop fundamentals, reinforcing each technique with companion recipes and illustrations. The expanded chapters cover basic skills such as quick breads, cookies and pies, as well as advanced preparations such as laminated doughs, Europeanstyle tortes, chocolates and showpieces. This new edition of On Baking will inspire readers creativity with over 900 photographs and illustrations and 700 recipes. A reference book that students and professionals will turn to again and again. The Restaurant: From Concept to Operation John R. Walker Published by Wiley LE 350 Turning your restaurant into real success is an exciting challenge that requires a wide array of skills and vast body of knowledge. The Sixth Edition of The Restaurant: From Concept to Operation covers everything aspiring restaurateurs need to know to conceive, open and run any type of restaurant. From concept to menus, staffing to legal and tax matters, this one-stop guide is 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 numerous industry examples, advice-containing side-bars, charts, tables, photographs and menus. Some specific highlights to this new edition include the characteristics of a successful effective leader; spotlights on sustainable restaurant management; restaurant business plans; expanded management operations and increased focus on the independent restaurateur.

The Flavor Bible Karen Page and Andrew Dorneneburg Published by Little, Brown LE 230As cuisine undergoes a startling and historic transformation with the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking as well as a new genre of cookbook that serves not to document classic dishes via recipes but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.


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e C a B o o k S to r ewaters 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 285The 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.

Roses Heavenly Cakes Rose Levy Beranbaum Published by Wiley LE 240From 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.

The World Encyclopedia of Cooking Ingredients Christine Ingram Published by Hermes House Hardcover LE 200, Softcover LE 150This 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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n e w SAppointments & PromotionsECA Senior Chef Member, Ahmed Abdel Salam Younes, Executive Pastry Chef at the Hilton Malabo Hotel, Guinea, recently moved back to Egypt and started working as Executive Pastry Chef at the Four Seasons Hotel San Stefano in Alexandria. The ECA wishes to welcome him back home and wishes him the best of luck in his new location. ECA Senior Chef Member, Emad Abdel Mohsen Abdel Aziz, previously working as Executive Chef at Pyramisa Blue Lagoon Hotel in Hurghada, has left Egypt and started working in Saudi Arabia as Executive Chef for the Dar El-Manasek Hotel in Mecca. The ECA wishes him all the best with settling in Saudi Arabia. ECA Junior Chef Member, El Sayed Mohamed Seif, 1st Commis at Hilton Hurghada Resort, has recently been promoted to Demi Chef de Partie. The ECA wishes to congratulate him on his promotion. Keep up the good work! ECA Senior Chef Member, El Sayed Abdel Rahman El Assal, previously working as Sous Chef at Golden Five Hotel Hurghada, has moved and started working as Executive Sous Chef at Swan Oil Services Catering Company. The ECA congratulates him on his promotion and wishes him all the best in his new work location. ECA Senior Chef Member, Amgad Abdel Dayim, Executive Sous Chef at the Sheraton Miramar El Gouna, has recently moved to the Three Corners Kiroseiz Hotel in Sharm El Sheikh. The ECA wishes him best of luck in his new work location. ECA Junior Chef Member, Ayman Nabil Ahmed, Pastry Chef at Lahami Bay Beach Resort Marsa Alam, has recently moved to the Hurghada Marriott Beach Resort in the same position. The ECA wishes him all the best in his new work location. ECA Senior Chef Member, Hassan Abdel Moneim Al Shourbagy, previously working as Sous Chef at Hurghada Marriott Beach Resort, has moved and started working as Executive Sous Chef at Desert Rose Hotel Hurghada. The ECA congratulates him on his promotion and wishes him all the best in his new work location. ECA Senior Chef Member, Thomas Gross, previously working as Executive Chef at Sheraton Soma Bay, has been appointed Executive Chef at Sheraton Miramar El Gouna. The ECA looks forward to continuing its good cooperation with Chef Thomas. ECA Senior Member, Ahmed Abdel Hafiz Akeed Hassan, Executive Pastry Chef at the Makkah Clock Royal Tower Fairmont Hotel, received an award certificate from the hotels management team as recognition for his great efforts and dedication in assisting in the hotels opening. Chef Ahmed Abdel Hafiz made an impressive sugar showpiece for the hotels opening party. 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.

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n e w SECA Senior Member, Mohamed Moustafa El Bedwhy, Executive Chef and F&B in charge at Lagoon Alexandria Resort and Spa, concluded a training program of Soft Skills Trainer Certification with the highest degree of skill and competency. His certification was awarded by Antar S. Bakri, Ph,D., Master Trainer of the International Center of Neuro Linguistic Programming. The ECA wishes to congratulate him on his achievements. This is the third time in a row that one of Citystars hotels was awarded with this certificate of Excellence. The award was sent on behalf of the TripAdvisor community, which is one of the fastest growing travel community websites worldwide. With around 20 million members and over 40 million reviews on restaurants, hotels, resorts, vacation rentals and flights, it is one of the most famous travel websites that assists travelers in gathering travel information, posting reviews and opinions of travel-related content and engaging in interactive travel forums.

Family NewsThe ECA wishes to congratulate its staff member Marwa Said on her recent marriage to Amr Bahgat. Marwa Said started working at the ECA in 2004 as Membership Coordinator. The Association enjoyed a remarkable membership growth during her years of service in the membership department. Recently Marwa Said was appointed Website Development Manager and will be in charge of the launch and maintenance of a new interactive ECA website. The new website will be bilingual English and Arabic with many new features to serve the Associations members. The ECA wishes Marwa and Amr both everlasting happiness and health. The ECA wishes to congratulate CTCE Class 8 Student, Mohamed Rabei, who recently became a proud father of a baby boy named Mazen. The ECA wishes him and his family 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.

Al Bustan Grill Restaurant opens at InterContinental Cairo CitystarsInterContinental Cairo Citystars has recently unveiled its newest dining addition: Al Bustan Grill for the most succulent cuts of meat and a unique outdoor dining experience. Al Bustan Grill offers the widest selection of the highest quality cuts in Cairo, cooked on charcoal grill and served in an atmosphere that blends sophistication and style alongside the pool. 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 by two and carved on the bone at your table you will find classic salads and appetizers, and mouth-watering desserts, complemented by the finest wines of your choice.

General NewsHoliday Inn Cairo Citystars Awarded TripAdvisor Travelers Choice AwardHoliday Inn Cairo Citystars was recently awarded the TripAdvisor Travelers Choice Award for the Year 2012 for achieving a rating of 4.

InterContinental Hotels Group Announces Promotion of Hossam El Din Mohamed to Executive Chef at InterContinental CitystarsSimon W. Stamper, Area General manager InterContinental Cairo Citystars, InterContinental Residence Suites Cairo Citystars, Holiday Inn Cairo Citystars and Staybridge Suites Cairo Citystars


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n e w Shas announced the promotion of Senior Chef Member and Board Member of ECA, Hossam El Din Mohamed from the post of Executive Sous Chef to Executive Chef at InterContinental Citystars. Chef Hossam El Din is a dedicated member of the Egyptian Chefs Associations Board of Directors and distinguished trainer of the Culinary Ambassadors of Egypt. He was one of the first board members at the founding of the Association and has continued to serve the Egyptian chefs, his colleagues, with dedication and professional pride throughout the years. Chef Hossam El Dins career took off when he joined IHG Germany in 1985 and then continued back in Egypt in 1988 at IHGs Semiramis InterContinental property. In 2005, he joined the team at the InterContinental CityStars during the hotels soft opening and has since led his team from success to success. His career has been punctuated with wins at international and local competitions. He competed at the prestigious IKA Culinary Olympics as Member of the Team in 2000, then as Team Captain in 2004, and finally as Trainer of the Culinary Ambassadors of Egypt in the IKA Culinary Olympics 2008 and World Cup of Chefs 2010, bringing home many gold medals. We wish him heartfelt congratulations and heres to many more years of success! Islam has over 10 years of experience in the hospitality industry. He joined InterContinental Hotels Group in 2002, at the Semiramis InterContinental Cairo and moved to Citystars in 2007, as Assistant Front Office Manager at Holiday Inn. He was promoted to Quality Manager and then to Director of Rooms Division in 2010. Islam has shown great leadership skills, hard work and dedication and he was able to lead Holiday Inn team to a great success. Manager at Staybridge Suites Cairo Citystars.

IHG Announces New Chief Operating Officer for India, Middle East and Africa RegionIHG has announced the promotion of Pascal Gauvin to the role of Chief Operating Officer for India, Middle East and Africa, following the Retirement of John Bamsey. Pascal has been with IHG for nearly 19 years. During his time with the company he has held various operational roles across Asia, Africa and the Middle East. Based in Dubai since 2006, Pascals most recent role has been Vice President Operations, Near East & Africa. As Chief Operating Officer, Pascal will be responsible for the overall operations and growth of the region reporting to Jan Smits, Chief Executive, Asia, Middle East and Africa.

Wadi Food Appoints New Distributors ManagerCongratulations 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 CitystarsSimon W. Stamper, Area General manager InterContinental Cairo Citystars, InterContinental Residence Suites Cairo Citystars, 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

& Catering Sales Manager. The ECA wishes him best of luck in his future career, and looks forward to a continuous good relationship with Wadi Food Co., long-term loyal Diamond Sponsor to the Association.

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n e w M e M B e r S

Senior Chef Members

Abdel Moneim IbrahimPastry Chef Grand Resort Hurghada

Ahmed Gamal Hafez

Pastry Chef El Yasmine Village Hurghada

Ahmed Hassan Soliman

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Baker Chef Sienna Egypt for Hotels Management

Ahmed Mohamed Abdel RazekPastry Chef El Gamal Pastry Shop

Emad Mahmoud EssaExecutive Chef Solymar Club Makadi

Emil Mosoliny HannaExecutive Chef

Essam Abdel Moneim Abdel KhalekExecutive Sous Chef Iberotel Makadi Star Hurghada

Gad El Kareem Mahmoud A. MotalebExecutive Sous Chef Sheraton Miramar El Gouna

Ishak Tharwat Nagy

Chef Artist Hilton Hurghada Plaza

Mohamed Ahmed Essa

Executive Sous Chef Hilton Hurghada Long Beach Resort

Mohamed Fouad Serag El DinHead Chef Iberotl Makadi Oasis Hurghada

Mohamed Ali Hassanein

Sous Chef Tidewater Marine Egypt Co.

Muhammad El Hakiem Rachiemi

Mohamed Mustafa Ahmed

Head Chef Iberotel Saraya Makadi Hurghada

Executive Chef El Mumtazah Caf & Restaurant Alexandria

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n e w M e M B e r SRoger 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 TahaButcher Chef Hilton Hurghada Resort

Wael Shabaan Abdel AalExecutive Sous Chef Grand Hotel Hurghada

Chef Members

Abdel Aal Mohamed RabaaDemi Chef de Partie Garde Manger

Abdallah Samy RashadButcher Chef Hilton Hurghada Resort

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Abdel Rahman Bayoumi AhmedDemi Chef de Partie Kiros Group

Adel H

Chef's Corner Issue 68

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Transcript of Chef's Corner Issue 68