Frico Cheese Loaf Launch in Hurghada

Frico Cheese Loaf Launch in Hurghada

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FrieslandCampina announced the availability of Frico Cheese Loaves in the Egyptian hospitality market at a special gathering for Executive Chefs and Sous Chefs in Hurghada. The gathering was hosted in the elegant premises of the Jaz Aquamarine Resort. Chef Essam Sayed, Director of Kitchen at the resort and Chairman of the Red Sea Chefs Chapter, had prepared an impressive buffet breakfast to welcome the chefs of the Red Sea region. The breakfast setting featured a wide variety of Frico cheeses plus special baked items incorporating the cheeses. In addition a live cooking station showing the use of the Frico cheeses in hot sandwiches and dishes enabled the chefs to become familiar with the excellent quality of the cheeses and the different ways of using them.

The Sales Manager of FrieslandCampina – Ahmed Nour – and Managing Director of the Egyptian Chefs Association – Ashraf Gamal – welcomed all the attendees. A short video brought everyone to the green fields of the Netherlands, for a brief moment, so they could see for themselves the environment in which Frico cheese is produced. The video also featured the FrieslandCampina Company which produces the cheeses in their state-of-the-art facilities under strict HACCP rules.

Following the video, Chef Essam Sayed explained that the shape of the Frico cheese loaves was significant. It increases efficiency when slicing cheese and also reduces waste and therefore food costs in any operation. To conclude the Frico Cheese Loaf Launch in Hurghada all the attendees were given sample cheeses to take back to their hotel operations.

The Egyptian Chefs Association wishes to congratulate FrieslandCampina on the launch of the Frico Cheese Loaves in Egypt. The ECA also wishes to thank Jaz Aquamarine Resort for their grand hospitality and Chef Essam Sayed for the elegant coffee break setting and delicious food served at the event.

Frico EventFrico Event

Participants List

Ahmed Abdel Khalek Agamy, Junior Sous Chef, Mercure Hurghada Hotel
Ahmed Abdel Rashed Omar, Executive Chef, Emerald Beach Hotel
Ahmed Ali, Executive Chef, Tui Sensimar Makadi Hotel
Ahmed El Essawy, Executive Chef, Jaz Makadi Star & Spa
Ahmed El Sayed, Executive Chef, The Westin Soma Bay Golf Resort & Spa
Ahmed Ibrahim Mohamed, Executive Sous Chef, Blue Marina Hotel
Ahmed Rabiea Ragab, Executive Sous Chef, Jaz Aquamarine Hotel Hurghada
Asmaa Abdel Halim Moussa, Teacher, Agyptisch-Deutsche Hotelfachschule – El Gouna
Ayman Ahmed Ali , Executive Sous Chef, Steigenberger Aqua Magic Hotel
Emad Salah, Executive Chef, Jaz Makadi Saraya Resort
Fahd Mohamed Youssry, Area Director of Operation, Red Sea Hotels
Fekry Karam, Executive Sous Chef, Labranda Club Paradisio Hotel
Hamada Shabaan , Executive Chef, Alf Leila Wa Leila Hotel
Hamdy Mohamed Abdel Aziz, Executive Chef, Beach Albatros Resort Hurghada
Hany Essam, Executive Chef, Jasmine Palace
Hussein Fakhry Hussein, Sous Chef, Jaz Aquamarine Hotel Hurghada
Ibrahim Rashed, Executive Chef, Jaz Lamaya Resort Marsa Alam
Ismail Mohamed Hassan, Sous Chef, Sentido Marsa Alam
Maamoun Said Klib, Sous Chef, Alf Leila Wa Leila Hotel
Mahmoud Abdel Maksoud, Executive Sous Chef, Hilton Long Beach Resort
Moataz Mustafa Sedky, Sous Chef, Jaz Aquamarine Hotel Hurghada
Mohamed Fouad, Executive Chef, Jaz Aquaviva Resort
Ralf Hupts, Executive Chef, Hilton Long Beach Resort
Samir Abdel Azim, Regional Director, Jaz Hotels
Sayed Ismail, Executive Chef, Sunrise Resorts & Cruises
Sayed Mahmoud, Executive Chef, Steigenberger Coraya Beach
Shazly Saad, Executive Chef, Palm Beach Resort
Sobhy Abdel Azim, Executive Chef, Iberotel Makadi Beach
Wael Mohamed Hassan, Sous Chef, Jaz Aquamarine Hotel Hurghada
Wahid Mustafa Ali, Executive Chef, Mirage Hotel Hurghada
 

Frico Cheese Loaves Launch Hurghada, March 2017

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