In an ambitious three-stage collaboration that blended competition, education, and cross-cultural culinary exchange, the Egyptian Chefs Association (ECA) joined forces with the Malaysian Palm Oil Council (MPOC) to shine a spotlight on one of the culinary world’s most versatile ingredients: Malaysian palm oil.

The finale came on May 29th, with a theoretical training course on Malaysian palm oil, designed exclusively for members of the Egyptian Chefs Association. Hosted at the elegant Steigenberger Hotel El Tahrir, this in-depth session gave more than 40 chefs the opportunity to explore the science behind the ingredient they had just used so creatively.

Held in a professional learning environment, the course was led by:

• Prof. Adel Gabr, Head of the Department of Fats & Oils, National Research Centre
• Chef Wesam Masaud, Executive Chef & Head of Culinary Applications, Almera Foods

Participants delved into topics such as:

• The fatty acid profile of palm oil and its high smoke point (up to 235°C)
• How and why palm oil resists deterioration during deep frying
• The difference between red palm oil, margarine, shortening, and specialty fats
• The health profile and nutritional benefits of palm oil
• Palm oil applications beyond food: cosmetics, pharmaceuticals, and more
• Safe storage, handling, and professional kitchen usage
• Live Q&A with palm oil experts

The course balanced science and practicality, equipping chefs with tools to confidently integrate palm oil into both traditional and modern menus.

In addition, the ECA, in cooperation with the MPOC, developed a comprehensive training manual on Malaysian palm oil, covering all topics from the course in detail, in English and Arabic. This manual is available for free download on the ECA’s official website, ensuring that chefs, students, and food professionals across Egypt can access this valuable resource.

At the close of the session, the winners of the live cooking competition were officially celebrated and awarded their cash prizes, marking the perfect conclusion to a successful three-part initiative.

The Winners Are:

1st Place and Prize 15.000 LE

Hagar Yasser Saad

Student, Nahdet Misr School of Applied Technology

2nd Place and Prize 10.000 LE

Rawan El Sayed Fouad

Student, Nahdet Misr School of Applied Technology

3rd Place and Prize 5000 LE

Emad Zaki

Chef, The Lemon Tree

4th Place and Prize 2000 LE

Hagar Salman

Chef, Four Seasons Hotel

5th Place and Prize 1000 LE

Atef Ibrahim

Executive Chef, LSG Sky Chefs

A Culinary Alliance That Delivers

The Egyptian Chefs Association extends its sincere gratitude to the Malaysian Palm Oil Council for its support and vision. A thank you also to Steigenberger Hotel El Tahrir for hosting the theoretical training.

As the aroma of competition fades, what remains is stronger: community, collaboration, and a deeper appreciation for the ingredients that nourish us and the chefs who transform them.