Date: 15 September

Time: 09.00 – 17.00 hrs

Culinary Instructor: Chef El Sayed Maher – Chef de cuisine – Hilton Cairo Grand Nile

Location: Hilton Cairo Grand Nile

Language: Arabic

Fees: LE  1800 for ECA Members and LE 2400 for Non-members

A One-Day Hands-On Technical Culinary Workshop

Great cooking is built on technique. While recipes provide a framework, Building Essential Culinary Skills Through an International Menu is a one-day, hands-on culinary workshop designed to strengthen essential kitchen skills through the preparation of a carefully selected international menu.

Led by Chef El Sayed Maher, the workshop takes participants beyond simply following recipes. Instead, the menu serves as a practical platform for developing fundamental culinary techniques that can be applied across a wide range of dishes and cuisines.

From Recipes to Techniques

Throughout the workshop, participants will work through each dish under the guidance of Chef El Sayed, gaining practical experience and professional tips on:

• Knife skills and safe, efficient cutting techniques
• Proper vegetable cutting and preparation
• Preparing and balancing salad dressings
• Understanding flavour balance and how to adjust seasoning
• Professional mise en place and preparation techniques
• Portion control for consistency and cost efficiency
• Plating and presentation for a professional finish

The Menu

The techniques will be demonstrated and practiced through the preparation of an international five-course menu:

Grilled Chicken & Arugula Salad with Cranberries
A practical introduction to vegetable preparation, knife skills and creating a well-balanced salad dressing.

Caprese with Prunes
Exploring ingredient combinations, flavour balance and presentation.

Salmon Fillet with Fruit Ratatouille & Saffron Velouté
Developing fish preparation skills while learning how to build complementary flavours and prepare a refined velouté sauce.

Beef Fillet with Asparagus & Green Peppercorn Sauce
Focusing on meat preparation, portion control, cooking techniques and sauce preparation.

Mango Panna Cotta
Finishing the menu with a contemporary dessert while exploring texture, flavour and presentation.

Why Attend?

This workshop is ideal for chefs and culinary professionals who want to strengthen their technical foundation and gain practical knowledge that can immediately be applied in a professional kitchen. Participants will learn how and why the techniques work—helping them become more confident, efficient, and competent chefs.

Registration

Please register and submit the workshop fees before Sunday, 13 September 2026.

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