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The Egyptian Chefs Association (ECA) recently conducted an exclusive on-site training program for the culinary leadership team at Egypt Air, Egypt’s national carrier and a leader in the travel and hospitality sector.
Held throughout November, the training brought together senior chefs and production line managers for a comprehensive learning experience focused on strengthening operational excellence and culinary management.
Designed to enhance professional standards across Egypt Air’s catering operations, the training covered three core theoretical modules: Food Costing, Menu Planning, and Recipe Writing. The sessions were led by Chef Mohamed Nosseir, an expert ECA trainer known for his expertise in culinary education.
The Food Costing workshop equipped participants with essential skills to monitor and control kitchen costs effectively. Through structured learning, participants gained the ability to: identify factors that influence food costs, calculate menu item popularity indexes, and apply standardized recipes as a foundation for accurate costing.
Participants also explored best practices for purchasing, receiving, and storing ingredients efficiently, as well as calculating waste, yield percentages, and overall food cost percentages—key metrics for maintaining profitability and quality. The course concluded with insights on the strategic role of food costing in menu planning and business performance.
In the Menu Planning module, chefs gained a deep understanding of how to design menus that balance creativity, nutrition, and profitability. The course emphasized the importance of menu types, foodservice operation characteristics, and the six essential nutrient groups. Participants practiced recipe costing, yield testing, and menu item sales forecasting while refining their skills in culinary terminology and professional menu writing. The training reinforced the importance of precision and clarity in composing well-balanced menus tailored to customer preferences and operational goals.
The Recipe Writing session focused on developing standardized recipes as a cornerstone of kitchen consistency and efficiency. Participants learned the difference between general and standardized recipes, mastered measurement conversions, and practiced writing clear, detailed recipes with accurate ingredient lists and preparation methods. The session also introduced techniques for creating sub-recipes and adjusting yields or portion sizes according to operational needs.
The Egyptian Chefs Association extends its sincere appreciation to Chef Mohamed Nosseir for his outstanding dedication and professionalism in leading this impactful training program.
This collaboration reaffirms ECA’s commitment to advancing the culinary profession in Egypt through customized training programs that empower chefs, enhance operational performance, and uphold the highest industry standards.