As part of ongoing efforts to foster cultural and culinary exchange between Egypt and Spain, the Spanish Embassy in Cairo, in collaboration with the Egyptian Chefs Association and Al Fanar Foundation, organized a distinguished master class entitled “Spanish Cuisine with Andalusian Roots.” Held in both Cairo and Alexandria, the event brought together a select group of professional chefs and hospitality industry practitioners for an enriching culinary experience.

The master class was led by renowned Spanish chef Salvador Fernández, founder of Spain’s acclaimed Grupo Borriego restaurant group. Through a series of engaging sessions, Chef Fernández took participants on a fascinating journey through the history and evolution of Spanish cuisine, highlighting authentic dishes that showcase the deep Arab-Andalusian influences that have helped shape Spain’s rich culinary identity over the centuries.

Throughout the sessions, Chef Fernández explored the similarities and distinctions between Spanish and Arab cuisines, with particular emphasis on Egyptian gastronomy. He noted that while Egyptian cooking traditionally relies on ghee and butter in the preparation of many dishes, Spanish cuisine is largely centered around the use of oils—especially olive oil, a cornerstone of Spain’s culinary heritage. He also explained that Spanish cuisine generally incorporates fewer spices and seasonings than Egyptian cuisine, focusing instead on enhancing and preserving the natural flavors of high-quality ingredients.

Chef Fernández also delved into the enduring Arab legacy in Spain, highlighting how centuries of cultural exchange introduced ingredients that have since become staples of Spanish cuisine, including eggplant and coriander. Sharing insights into Spain’s gastronomic heritage, he also revealed that the original recipe for the iconic paella was traditionally prepared with both chicken and rabbit, long before the emergence of the many contemporary variations enjoyed today.

As part of its commitment to professional development and international culinary exchange, the Egyptian Chefs Association invited a select group of professional chefs to participate in this exceptional educational experience. The master class provided a valuable platform for dialogue, knowledge sharing, and collaboration between culinary professionals from Egypt and Spain, fostering a deeper appreciation of the rich culinary and cultural heritage of both countries.

The initiative stood as a successful example of international cooperation through the culinary arts, reinforcing the idea that food is far more than a source of nourishment—it is a universal language that connects people, preserves heritage, and builds meaningful bridges between cultures.

At the conclusion of the event, the Egyptian Chefs Association extended its sincere appreciation to the Spanish Embassy in Cairo, Al Fanar Foundation, Chef Salvador Fernández, and all participants and partners whose contributions helped make the master class a remarkable success.