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Egyptian Chefs Excel at
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The origin of Expogast goes back to the seventies. On the initiative of the Vatel Club Luxembourg in 1972, the first "Gastronomy, Culinary Arts and Patisserie Show" was held in the Foyer Europeen in Luxembourg. The current President of the Vatel Club, Armand Steinmetz, recalls the origins of the association with the foundation of the "Coopération des Cuisiniers Professionels du Grand-Duché de Luxembourg" (Cooperation of Professional Chefs of the Grand Duchy of Luxembourg) on November 1, 1931. In 1934 and 1935 it organized a culinary exhibition in the Cercle Municipal in Luxembourg.
It was in 1974 that the name Expogast appeared for the first time. With the growing success of the show, those managing the Vatel Club took the decision to organize the event every four years in the halls of the Luxexpo. At the beginning chefs presented only cold dishes. Nowadays, Expogast has become a showcase of culinary arts that can't be missed. In 1986, Expogast was enhanced by the Culinary World Cup, to which was added the Culinary Nato Cup for military teams in 1990. | |
Today, Expogast 2010, is a culinary world tour in which sector professionals and the general public can discover new trends in gastronomy and the catering trades. Talent and passion were in the spotlight at the 11th edition of the International Trade Show for Gastronomy. More than 150 exhibitors, as well as 2,400 chefs and confectioners from 53 countries participated. At the national level, 26 teams of six chefs had to prepare a three-course menu for 105 guests each. There were nine military teams and six junior national teams of four members each competing for medals. An international jury of 55 grand chefs, under the chairmanship of Aloyse Jacoby from Luxembourg, ensured that the exhibits were judged in accordance with the rulings of the World Association of Chefs Societies (WACS). The delightful menus prepared by the participants could be tasted by the general public each evening in the gastronomic 900-seat restaurant. Students of the Alexis Heck Hotel College were providing the service of the elaborate dishes, matching the quality of the service with such a high quality competition. As always, the competition of cold dishes was a particular highlight, both for the professional visitors and for the general public. It was in the cold dishes categories for individual entrees that Egypt scored their excellent results. | |
Undoubtedly the highlight of the five days was the Villeroy & Bosch Culinary World Cup, which got awarded this time to the National Team of Singapore. The second placement went to the National Team of Sweden, followed by Team USA on third. In addition, many prizes were awarded among the regional, military and junior teams. For a complete listing you can check the various websites of chefs associations such as the Vatel Club Luxembourg, Singapore Chefs Association, American Culinary Federation, and as well, the website of the WACS.
The Egyptian Chefs Association wishes to congratulate the chefs on their excellent results and to thank all the sponsors and companies who supported Egypt's successful participation to this prestigious competition. Only joined efforts will make the difference! Anyone who still wishes to make a donation please call or contact the ECA on 02 37622116 / 7 / 8 or email egyptchefs@egyptchefs.com and your name will be added to our list of donors on our website. THANK YOU! Final score as follows: Gold for Essam Sayed Mohamed, Executive Chef - Hurghada Marriott Beach Resort; 2 Gold for Samy Fayez Haroun, Executive Chef Artist - Savoy Sharm El Sheikh; 1 Gold & 1 Silver for Mohamed Mahmoud El Saadawy, Chef de Partie - Semiramis InterContinental; 1 Silver & 1 Bronze for Ramy Ahmed Mohamed, Sous Chef - Lagoon Resort Alexandria; and 1 Diploma for Sedhom Hamed Riad, Executive Pastry Chef, Seasons Country Club & Resort. |
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Egyptian Chefs Association, Headquarter: 20 Salem Salem Street, Agouza, Cairo |
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