On April 30th, the Egyptian Chefs Association (ECA), in proud collaboration with the Malaysian Palm Oil Council (MPOC), organized a one-of-a-kind live cooking competition that brought together some of Egypt’s most promising culinary talents. The event celebrated not only culinary innovation but also the quality and sustainability of Malaysian Palm Oil—a key ingredient that took center stage in every dish.

Held at the state-of-the-art kitchens of Nahdet Misr Applied Technology School for Sustainable Tourism, the competition was a vibrant showcase of flavor, technique, and cultural exchange. The school’s fully equipped professional kitchen provided an ideal setting, allowing chefs to focus on creativity and execution without limitations.

The challenge was simple in theory but demanding in execution: craft an original and delicious main course using Malaysian Palm Oil, all within a strict 45-minute timeframe. The competition featured 20 chefs, split into two rounds of 10, each bringing their own culinary philosophy and unique style to the table.

As the competition began, the atmosphere buzzed with energy. The kitchen quickly transformed into a theater of sizzling pans, bold spices, and artful plating. From reinvented Egyptian classics to inventive cross-cultural dishes, the chefs pushed boundaries while keeping Malaysian Palm Oil as the focal point of their creations. Known for its versatility, neutral flavor, and high smoke point, Malaysian Palm Oil proved to be a valuable ally in the hands of skilled professionals.

The event was honored by the presence of Lamia El Anany, Regional Manager of the MPOC, and Ahmed Ibrahim, Deputy Regional Manager, whose attendance underscored the MPOC’s ongoing commitment to promoting sustainable and innovative uses of palm oil in the culinary world.

Judging the competition was a distinguished panel of culinary professionals: Chef Hany Hamed, Chef Omar Hamada, and Chef Zohaira Shawish—all Certified Judges by the WorldChefs Association. Each dish was evaluated on three critical elements: taste, presentation, and creativity. The judges faced a tough decision as every competitor brought impressive skill and artistry to the plate.

In the end, three winners emerged from the competition, earning both recognition and generous cash prizes totaling 30,000 LE. The first-place winner will receive 15,000 LE, the second-place finisher 10,000 LE, and the third-place contestant 5,000 LE. The names of the winners will be officially announced later in May.

This event marked a significant step forward in celebrating Egypt’s culinary talent and strengthening international ties through food. It also emphasized the importance of using sustainable ingredients—like Malaysian Palm Oil—in the kitchens of the future.

The Egyptian Chefs Association would like to extend its heartfelt thanks to the Malaysian Palm Oil Council for its sponsorship and support, and to Nahdet Misr Applied Technology School for providing a world-class venue that helped bring this event to life. The success of this competition is a testament to what can be achieved when passion, partnership, and purpose come together.