I hope to be one of the chefs who have contributed to the progress of the culinary profession in our country and has been able to put Egyptian cuisine on the world culinary map.
I followed my passion to be a chef and I have achieved my goal.
Where have the graduates of the Culinary Training Centres of Egypt ended up? Are they working for restaurants or hotels? Is the work of chef up to their expectations and to what do they aspire? We interviewed CTCE graduate Mona El Sabbahy to find answers to these questions.
Sherif Afifi has a Bachelor’s degree in Accounting & Business Administration and studied at the Culinary Training Centres of Egypt. Though a Procurement Supervisor by profession he is now a popular TV Chef. Will he change career or keep his double profile in the two professions?
Interview with Hany Mahdi, Executive Chef Hilton Hurghada Resort
Recently, youth enthusiasm in hotel schools has increased. Youth nowadays are characterized by their interest and fast development.
Interview with Osman Ahmed Moniem, CEO Paloma World
It’s often a challenge to find good staff especially for the kitchen nowadays. It’s always difficult to find hard working experienced stewards, as well as line cooks who learn quickly and follow recipes.
Interview with Islam Kamel, Head Chef, Vapiano Egypt
It was my dream to be a chef because it is a very challenging profession. It expands your horizons and makes you ready to continuously upgrade and improve yourself.
Interview with Joseph Mirsal, Cook, Nile Ritz Carlton Cairo
It has been a long journey to find my true passion and my future career. I have been a designer, marketing manager, business entrepreneur and a tour guide.
Thomas Gugler was elected the President of WorldChefs for a four year term at the WorldChefs Congress 2016 in Thessaloniki, Greece. Mirjam van IJssel met with Chef Thomas to ask him about his vision and plans for the further development of WorldChefs.
How do restaurants on the North Coast prepare themselves for the high season? Chef’s Corner spoke to Tarek Hegazy, Managing Partner of Seasons Country Club to find out how they equip and staff their outlets for the summer rush.
How do restaurants on the North Coast prepare themselves for the high season? Chef’s Corner spoke to Marian Mounir , Owner & Operation Manager of Mastaba Restaurants to find out how they equip and staff their outlets for the summer rush.
How do restaurants on the North Coast prepare themselves for the high season? Chef’s Corner spoke to Ehab El Khodary, CEO of Taste Genuine Co., to find out how they equip and staff their outlets for the summer rush.
Interview with Mirette Aly
The Lemon Tree & Co. has forever honored the seasonality of ingredients. Our concept is based on using seasonal ripe produce and presenting it in unusual but simple combinations.
Interview with Chef Zohaira Shawish
What are your aspirations for developing your future career?
As a chef I think you always have to find your weak points and develop your ability as you go. No matter how old you are or how long you’ve been doing a ….
Interview with Chef Remo Berdux
What is your opinion of young chefs? Do they change jobs too often or not enough? Do you think this is good for their long term development? Speaking from my experience of European Chefs, this is how we ….
Interview with Chef Mohamed Afifi
Why do you change jobs? I change it whenever I feel that it is not adding to my experience. I constantly evaluate myself and compare my current knowledge ….
Do you have difficulty finding employees for your kitchen? Which positions in the kitchen are the most challenging ones to fill and why?
The Egyptian Chefs Association nominated CTCE Student Abdel Rahman to represent Egypt at the International Young Chef Olympiad held in India last January.
Interview with Mohamed Assy
Owner of Lychee Fruit Bar
Lychee Fruit Bar’s concept has succeeded in making a healthy lifestyle a positive and attractive concept. People usually associate healthy food with …
Interview with Karim El Sergany
Arz, Baladina, Jian, The Combo House, The Caterers
Many of us dream of starting our own food business. However, once we start, we encounter surprises and it more effort than we expected.
Interview with Amir Soliman, Owner of Burger Factory
Many of us dream of starting our own food business one day. However, once we start, we may encounter surprises, some pleasant others unpleasant.
Many of us dream of starting our own food business one day. ECA talked to Laila Sedky, owner of Nola Cupcakes, and heard what she experienced along the way.
Interview with Chef Ayman El Sawy ECA recently established its Sharm Chefs Chapter to serve its members in the Sinai […]
Chef Omar Ahmed Hamada will represent Egypt at the Continental Semi-final Global Chef Competition in Abu Dhabi. Chef’s Corner asked […]
Youssef Nawar, Owner of Indigo Restaurant Many of us dream of starting our own food business one day. However, once […]
Many of us dream of starting our own food business one day. However, once we start, we may encounter surprises, some pleasant others unpleasant. Inevitably getting started takes more effort than we expected. Nermine Hanno talked to Chris Khalifa, partner owner of Zooba Homegrown, and heard what he experienced along the way. read more…