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The Egyptian Chefs Association, in collaboration with the Italian Trade Agency (ITA) and Konzept, has successfully concluded a three-month Italian Culinary Training Program designed to promote authentic Italian cuisine in Egypt while nurturing the next generation of culinary professionals.
Running from January through April, the program brought together 30 carefully selected students from leading technical and hospitality institutions, including Nahdet Misr Secondary School for Applied Technology, 6th of October Hotel School, and Al Haram Hotel School. It was structured as an intensive, hands-on experience, placing students directly in the kitchen from day one and immersing them in the principles, techniques, and cultural depth of Italian gastronomy.
Under the guidance of Egyptian-Italian Chef Raouf Abdel Kader (Marcello), participants gained practical experience rooted in both traditional recipes and modern culinary practices. The training emphasized not only execution but understanding—why ingredients are chosen, how regional differences shape dishes, and what defines authenticity in Italian cuisine beyond its globalized interpretations.
The program culminated in a closing ceremony held at the prestigious Hilton Cairo Grand Nile, marking both a celebration of achievement and a testament to the strength of Egyptian-Italian collaboration in the culinary field.
The event brought together key stakeholders from the industry, education sector, and international partners. A distinguished delegation from ITA and the Italian Embassy attended, including Dr. Vincenzo Cali, who delivered a speech highlighting the importance of cultural exchange through cuisine and the role such initiatives play in strengthening bilateral ties. Representatives Reham Abu El Magd and Karim Abbas were also present.
From the Egyptian Chefs Association, Ashraf Gamal, ECA Director, addressed attendees, emphasizing the Association’s commitment to elevating professional standards and supporting young talent. Chef Tarek Ibrahim, ECA Vice President, delivered an inspiring message on the critical importance of investing in the next generation of chefs, describing them as the future keepers of the culinary profession.
The ceremony was attended by a select group of industry professionals and experts, adding further weight to the occasion. A key highlight was the official certification of the participating students, recognizing their dedication and newly acquired skills. The event concluded with a curated lunch, offering attendees and graduates an opportunity to connect, reflect, and celebrate the journey in a convivial setting that echoed the spirit of fine hospitality.
The Italian Culinary Training Program stands as a strong example of how collaboration between international organizations, industry leaders, and educational institutions can create meaningful opportunities for young talent. By blending cultural exchange with practical training, the initiative not only enhances technical skills but also broadens perspectives within Egypt’s hospitality sector.
As the graduates move forward in their careers, they carry with them not just recipes, but a deeper understanding of authenticity, craftsmanship, and the cultural stories behind every dish—an impact that is likely to resonate far beyond the kitchen.
