Past Training Activities
The Egyptian Chefs Association in cooperation with the Malaysian Palm Oil Council presents a complete training solution on how to fry foods to perfection.
ECA Members and friends joined Chef Hussein Mokhtar, Chef de Cuisine of the Japanese Restaurant at the Cairo Marriott Hotel, for a workshop on authentic Japanese Cuisine.
The workshop was conducted on the 8th of August’18 by Mirjam van IJssel, Executive Director of the Egyptian Chefs Association at ECA Training Room.
The third cooking class, attended by senior Chefs of Sharm El Sheikh, took place at the Sala Thai restaurant of the Hyatt Regency Sharm El Sheikh.
Members and friend of the Egyptian Chefs Association joined Master Pastry Chef Valentina Verbenko for a hands-on workshop in making a wide variety of popular candies and confections.
The second cooking class, attended by senior Chefs of the Red Sea region, took place at the White Elephant Restaurant in Hurghada.
The Egyptian Chefs Association in cooperation with El Tarouty Mushrooms organized a special session on Cooking with Mushrooms.
ECA professional chef members and hobby chefs alike joined Mervat Dissouky, Executive Chocolate & Pastry Chef of Chocola Company, for an introductory workshop on working with chocolate.
The workshop conducted on 3 & 4 July 2018 by Chef Markus J. Iten, Founder & Honorary President Egyptian Chefs Association & General Manager Food Tracks at ECA Training Room.
The workshop conducted on 27 & 28 June’18 by Chef Markus J. Iten, Founder & Honorary President Egyptian Chefs Association and General Manager Food Tracks at ECA Training Room.
The workshop conducted on 5th of July 2018 by Ali M.Nasr El Din, Hospitality Operations and Food & Beverage Consultant at the ECA Training Room.
Thai Cooking Demo in Cairo
ECA members and friends joined Chef Hussein Hamdy, Technical Advisor Pastry, Bakery & Chocolate at AM foods, for a one-day workshop in making a wide spectrum of different muffins, cupcakes and English cakes.
Aspiring entrepreneurs joined the ECA on 25 and 26 June for an intensive 2 day workshop on How to Start Your Own Restaurant – from Concept to Operation.
Aspiring entrepreneurs joined the ECA for an intensive 2 day workshop on How to Start Your Own Restaurant – from Concept to Operation
Members and friend of the Egyptian Chefs Association joined Master Pastry Chef Valentina Verbenko for a hands-on workshop in making a wide variety of cookies.
The Egyptian Chefs Association launched the Sustainable Kitchen program in Cairo for the hospitality and catering business with a 2-day interactive and introductory training session.
Juhayna kindly invited ECA members and friends to visit the company’s factories.
Al Safy Foods in cooperation with Moulins Bourgeois organized French Artisan Bakery Demonstrations for bakery chefs working in Egypt. Al Safy Foods is the sole agent in Egypt for Moulins Bourgeois’ high quality flour products from France.
ECA members joined facilitator Ali Nasreldin – F & B and Operations Consultant – and learned how to develop their soft skills in order to enhance their careers and personal lives.
In this workshop Chef Markus Iten conducted the practical hands-on session during which the participants learned the techniques of slicing, dicing, chopping…
ECA members and friends were kindly invited by Nestlé to visit to the Nestlé dry foods factory. Nestlé is a well established company supplying the market with high quality dry food products.
Conducted from 13th till 15th March’18 by Alaa Mebed, Business Director Green Business Solutions. The workshop was held at ECA Training Room. Congratulations!
Professional chefs and hobby chefs alike joined Chef Valentina for an intensive one-day hands-on course in making cheesecakes.
Conducted on 26th & 27th March’18 by Chef Markus Iten, Founder & Honorary President Egyptian Chefs Association & General Manager Food Tracks. The workshop was held at ECA Training Room. Congratulations!
Photo Gallery ECA chef members and friends joined Chef Mohamed Hamed, ECA Culinary Instructor and Executive Chef of Steigenberger Golf […]
The chefs of Alexandria had a chance to join Ramy Hassan, Managing Director of Vapiano Egypt & ECA Board Member for a full day workshop on Career Management.
Chef Mohamed started with theoretical session explaining the classification of the main soups. During the practical section participants learned to master the techniques of …
The Egyptian Chefs Association concluded in-depth training session on “The Sustainable Kitchen” training program in Red Sea Hotels Port Ghalib.
Egyptian Chefs Association Members participated in a farm tour organized by Dayma that took place in Sakkara. It focused on how farming women produce home-made pasta and cheese.
The cooking class was conducted by Eiji Hagimoto, the Chef of the Japanese Ambassador’s residence, and was kindly hosted by the Semiramis InterContinental Cairo.
The Egyptian Chefs Association has just concluded another in-depth training session on sustainable food practices as part of the phase 2 of “The Sustainable Kitchen” training program at the Hilton Hurghada Resort.
UNHCR in Cairo, the refugee agency of the UN, in cooperation with the Egyptian Chefs Association conducted a 7-day intensive training program for refugees living in Cairo.
Certified participants of the Professional Cooking Techniques which took place at Renaissance Cairo Mirage City Hotel from 18 till 20 October by Chef Mohamed Hamed.
The Korean Cultural Center in Cairo in cooperation with the Egyptian Chefs Association organized a taste of Korea Food Festival in commemoration of the 3rd Anniversary of the cultural center in Cairo.
Two of Spain’s acclaimed Michelin Star Chefs Fernando del Cerro and Kiska Garcia conducted a Master Class in Spanish Meat Cooking at Semiramis InterContinental.
Certified participants of the on premise training in Food Safety, Buffet Setting, Table Service and Customer Service which took place at the Al Nouran Company.
Members of the Egyptian Chefs Association had the pleasure of visiting the Mufaddal factory which is a pioneer in the production of a wide variety of pulses.
Mufaddal for Food Industries started as a humble trading house in Cairo in 1979.
Young Chefs were put through an endurance exercise and skills-test session during the Young Chef Culinary Ambassador Boot Camp held at Byoum Lakeside Hotel in Al Fayoum on 26 & 27 April.