The Egyptian Chefs Association, in collaboration with the Italian Trade Agency (ITA), and Konzept, has officially launched the Italian Culinary Training Program in Egypt. The initiative aims to promote authentic Italian cuisine while equipping young culinary talents with practical skills rooted in Italy’s rich food heritage.

The first round of the program took place during January and February, bringing together 15 carefully selected students from the leading institution, Nahdet Misr Secondary School for Applied Technology. Designed as an intensive, hands-on experience, the training focused on technique, authenticity, and a deep understanding of regional Italian cooking.

The sessions were led by Egyptian-Italian Chef Raouf Abdel Kader (Marcello), a specialist in Italian cuisine with extensive experience in traditional recipes and modern kitchen practices. Under his guidance, students worked directly with authentic Italian ingredients, learning not only how to prepare classic dishes but also why each technique and ingredient matters.

From the very first day, students were in the kitchen. The course opened with an introduction to Italian appetizers and their different styles, followed by practical preparation sessions. Over the days, participants prepared a wide range of dishes representing various Italian regions.

The menu included:

• Sablés
• Prawn Cocktail
• Onion and Potato Frittata
• Pizza Margherita
• Saffron Risotto Milanese Style
• Shrimp Sauce Risotto (Cream Scampi)
• Seafood Spaghetti
• Gnocchi with Minced Meat Sauce
• Fettuccine with Turkey Sauce
• Broccoli Orecchietti
• Benetti Arrabbiata (Spicy Tomato Sauce)
• Mushroom and Pea Mezze
• Lasagna
• Meatballs in Tomato Sauce
• Meat Roll with Roasted Potatoes
• Rabbit Casserole (Coniglio alla Cacciatora)
• Ossobuco Romano Style with White Sauce
• Livornese Style Fish
• Akkawi Fassinaara Style
• Pizza Style Steak (Fettina alla Pizzaiola)
• Eggplant Parmigiana
• Scallopini with Mushrooms (Alla Funghi)
• Tiramisu

Throughout the program, the emphasis remained on quality and authenticity. Students practiced proper preparation methods, plating techniques, and ingredient selection, gaining a clearer understanding of what defines true Italian cuisine beyond popular interpretations.

Following the success of the first round, the program will resume in March after Ramadan, welcoming another 15 students selected from various hotel schools. This second phase reflects the organizers’ commitment to expanding opportunities and strengthening professional culinary education in Egypt.

With strong collaboration between industry partners and educational institutions, the Italian Culinary Training Program marks an important step in fostering cross-cultural culinary exchange and raising professional standards in the Egyptian hospitality sector.