The National Culinary Team of Egypt has established a firm reputation with its win of four bronze medals at the IKA/Culinary Olympics 2004, held from 16 to 21 October 2004 in Erfurt, Germany. After winning one bronze medal at the "Restaurant of Nations" live cooking event, the team went on to win three more bronze medals for their Culinary Arts Displays on the third day of the competition.
For chefs worldwide, the IKA/Culinary Olympics competition, held every four years, is considered the most important and prestigious event and sets culinary trends for the future. All aspects of the art of cooking are showcased in this international competition attended by more than 1100 chefs from 33 nations. Egypt's first-ever participation in 2000 was a great success, putting the country on the "Culinary Map of the World". This year, the National Culinary Team of Egypt participated again and honorably represented their country's profession with their achievement of an amazing four medals.
At the Restaurant of Nations event in 2000, Egypt served 56 guests, and received a merit certificate. This time around however, the Egyptian Olympic Menu sold out, and the Team served the maximum number of 110 guests, and came away with a bronze medal on top of it. This event is the highest challenge of the IKA/Culinary Olympics, not only for professional skill and know-how, but also for the taste, which is the ultimate test of the skills of any chef. In a live cooking contest, there is no second chance and no room for mistakes. Under the keen eyes of six of the best, most experienced Olympic WACS judges, chefs prepared their delectable plates. They were judged on presentation and innovation, composition, correct professional preparation, practical arrangement/serving, efficiency, in addition to mise en place and cleanliness--and of course, taste!!
Judges and colleagues from other nations complemented the Egyptian team particularly on their ability to create the right balance in their three-course menu to suit as many tastes as possible while staying true to authentic Egyptian cuisine. The main set back for the team according to the six member judging team was their lack of coordination and organization in the kitchen. It should be remembered, of course, that the Egyptian team was at a slight disadvantage due to having to compete on their 2nd day of fasting, as it was the Holy month of Ramadan.
On 19 October it was time for Egypt to show their skills in the Cold Platter Display exhibit, which took the chefs days and nights of preparation. By the third day of the competitions, it was obvious to everyone that the judges were strict, and not "generous" in their awarding of medals, when compared to the judges of 2000. All teams were nervous and putting in extra effort. Transporting all the plates to the exhibition hall at 4:00am on the morning of the competition was the first challenge. However, after a very careful drive, the team arrived with all culinary exhibits intact. After two hours of set-up the tough Olympic WACS judges walked in to scrutinize all the dishes on display.
Once again, Egypt made a great impression with the cleanliness of their displays, good aspic work and the spectacular typical Egyptian themes and foods in their exhibits. Many colleague chefs and presidents of other chef's associations commented on the great improvements of the Egyptian Team compared to their first participation four years ago. After a round of photographs and compliments, it was time to listen to the feedback of the judges. For any competing chef, it is never easy to keep an open ear to the critical comments of the jury, after all the care and effort they have put into each dish. One of the many good characteristics of Chef Hossam El Din, the captain of the Egyptian team, is his ability to listen to critical comments and appreciate feedback, which has always contributed to the improvements of the team.
Though the judging committee was tough this year, they were also more professional in their feedback, so the members of the team had the opportunity to learn from their remarks. A few of the most helpful comments that can assist the Egyptian team to score better results next time are listed below:
- Too many tapas were dough based. Include more variety in base.
- The sauces looked too much as if they came out of a bottle rather than being home-made. Presentation of sauces needs improvement.
- Too many vegetable dishes were prepared by blanching. Use a variety of cooking techniques.
- While the judges appreciated the clean lines of the pastry displays, chocolate was used too much as a garnish.
- Mousses contained too much gelatin, which made them appear jelly-like.
- Showpieces should show a bit more craftsmanship and complexity next time.
While the competition and medals is certainly an exciting aspect of the IKA/Culinary Olympics, participating chefs are also rewarded with a great learning experience. Besides receiving valuable comments from expert judges, chefs also have a chance to see the trends and culinary skill levels of today from across the world. Creativity and innovation, tradition and new ideas meet in this melting pot of cuisine cultures. The ECA representatives photographed more than thousand culinary displays seen at the IKA/Culinary Olympics 2004 to bring home creative ideas for innovation to all Egyptian chefs. The photographs are available on CD at the Association for all who want to be inspired and improve their culinary artistry.
The ECA wishes to thank all organizations, companies and individuals who made it possible for Egypt to participate to the IKA/Culinary Olympics 2004, a complete listing is included in this issue of Chef's Corner. A very special thanks to the Egyptian Federation of Tourist Chambers, Egyptian Hotel Association, Egyptian Tourist Authority, Semiramis InterContinental and EgyptAir, for their extraordinary assistance.
Congratulations to the Members of the National Culinary Team of Egypt - Team Captain - Hossam El Din Mohamed, InterContinental & Holiday Inn City Star Heliopolis
- Ahmed Mohamed Ahmed Mohamed, InterContinental Hurghada
- Ali Mohamed Ali Shalaby, Semiramis InterContinental
- Essam Sayed Mohamed, Melia Pharaoh Hotel
- Hassan Ashour Emam, Ramses Hilton
- Hassanein Mahmoud Hassanein, Semiramis InterContinental
- Kamal Salama Mitery, Robinson Club Soma Bay
- Mohamed Taha Abdel Rahman, Mo'emen Group
|
