Egyptian cuisine is characterized by dishes such as Ful Medames, mashed fava beans; Koshari, a mixture of lentils, rice, pasta, and other ingredients; ‘Molokheyya, chopped and cooked bush okra with garlic and coriander sauce; and Fetir Meshaltet. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, Shawarma, Kebab, Falafel, Baba Ghannoug, and baklava.Some consider Koshari – a mixture of rice, lentils, and macaroni – to be the national dish. Ful Medames is also one of the most popular dishes. Fava bean is also used in making falafel (also known as ta`meyya), which originated in Egypt and spread around to other parts of the Middle East.
Young Student Chefs from 67+ nations after getting selected from different colleges from 67+ nations, will fly down to India on 26th January (67th republic day for India) to represent their country in a cook-off that will last 4 days starting 29th January to 1st February. The results will be collated and the Grand Finale is scheduled on Monday 1st February 2015 at Kolkata.
After having worked as a commis in the kitchens of several 5 star hotels across Egypt from Cairo, Hurghada to Sharm El Sheikh and Aswan I decided to enroll into the Culinary Training Centers Egypt. Studying the Culinary Arts Training Program enhances my skills in the kitchen and will provide me with International acknowledged accreditation as Chef by City & Guilds. Recently I also participated for the first time in a culinary competition organized by the Egyptian Chefs Association. I look forward to travel to India and share knowledge and culinary experiences with my young chef colleagues across the globe.
The Culinary Training Centers Egypt (CTCE) were officially inaugurated in 2011 with two state-of-the-art modern equipped training kitchens, one located in 6th of October City, approximately 50 kilometers outside Cairo, and one in Luxor in Upper Egypt. As the first of its kind in Egypt the CTCE teaches the Culinary Arts Training Program, which is a high quality chef’s training program that meets the international standards of professional cookery and provides international recognition and certification. The program enables chef trainees to meet professional challenges with a systematic approach to quality and quantity of food production, as practiced today in hotels, fine dining establishments, institutional catering facilities and other food service operations.
The program is financially funded by the Ministry of Tourism and managed by the Egyptian Tourism Federation (ETF). Students are certified by an international accreditation certification from The City & Guilds of London Institute as the UK’s leading vocational education organization.