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The Egyptian Chefs Association (ECA) proudly partnered with the U.S. Meat Export Federation (USMEF) throughout 2024 to organize a series of impactful training programs and events aimed at enhancing the knowledge and skills of chefs and sales teams in Egypt’s culinary scene. These initiatives not only highlighted the versatility and quality of U.S. beef, but also provided an immersive learning experience that advanced the expertise of participants in both Cairo and Hurghada.
On January 22, 2024, USMEF, in collaboration with ECA, hosted a comprehensive U.S. beef training program at the prestigious Steigenberger Hotel in Al Tahrir. Designed for sales teams of U.S. meat importers, this one-day program provided both theoretical and practical insights into the U.S. beef industry. Attendees gained an in-depth understanding of the quality attributes of U.S. beef products, enabling them to effectively communicate these advantages to their customers, particularly in the hotel and restaurant sectors.
The program covered essential topics such as grading, marbling, and carcass fabrication. Participants were treated to technical lectures, product showcases, hands-on demonstrations, and sampling sessions, all culminating in certification for their new expertise.
On January 24, 2024, the collaboration continued with a specialized culinary training session at The Nile Ritz-Carlton Hotel, exclusively dedicated to the Marriott Hotel chain. This session focused on beef culinary trends, menu innovations, and the science of U.S. beef production, offering chefs valuable insights into the versatility of U.S. beef. This hands-on workshop empowered Marriott’s culinary teams with creative ways to prepare and present U.S. beef cuts, elevating their menu offerings.
Furthermore, USMEF curated a bespoke U.S. Beef Chef Training & Menu Innovation program, tailored exclusively for the esteemed St. Regis Cairo Hotel. Attended by 35 talented chefs from various kitchen departments, this initiative provided an immersive experience focusing on menu innovation and the integration of U.S. beef into culinary masterpieces.
In February 2024, the ECA joined forces with the U.S. Meat Federation and the Texas Beef Council to host the Texas Beef BBQ Festival and Cookout at the USDA’s Foreign Agricultural Service Villa. The event celebrated Texan-style BBQ with a menu crafted by Head Butcher Ziad Muasher and Head Chef Lubna Alamat, alongside Longhorn Texas BBQ restaurant. Executive chefs, local importers, and culinary figures from Egypt’s Horeca sector were in attendance, enjoying a vibrant buffet and networking with industry friends in a relaxed atmosphere.
The U.S. Beef Workshop, organized in collaboration with the USMEF, took place at Nahdet Misr Applied Technology School for Tourism. Tailored specifically for young Egyptian students, this practical session offered hands-on training in the basics of cooking various U.S. beef cuts, such as rib-eye, striploin, tenderloin, and braised short ribs. Guided by Chef Ziad Muasher and Chef Lubna Alamat, the students concluded the workshop with a tasting lunch, applying their newfound skills to savor the flavors of U.S. beef.
In another highlight of the year, USMEF and ECA hosted the U.S. Beef Culinary Arts & Capacity Building Program at Jaz Caza Del Mar Beach, Hurghada. This extensive training, held for 30 executive and sous chefs from Jaz Group Hotels in the Red Sea Area and Luxor, was designed to elevate culinary skills through practical butchering techniques, innovative menu development, and modern cooking applications.
The program spotlighted underutilized cuts of U.S. beef, allowing chefs to explore creative and cost-effective solutions for their menus. Led by Head Butcher Ziad Muasher, Head Chef Lubna Alamat, and USMEF Representative Lina Kaanan, participants gained invaluable insights into the latest U.S. beef trends, including scientific aspects of beef production and grading.
We would like to extend our heartfelt gratitude to Ms. Lina Kaanan, the USMEF Representative in Lebanon, Jordan, and Egypt, for her unwavering support and exceptional cooperation throughout these initiatives. Her dedication played a pivotal role in ensuring the success of each event, and we are deeply appreciative of her contributions.
The Egyptian Chefs Association is honored to have collaborated with the U.S. Meat Export Federation throughout 2024, delivering transformative programs that contributed to the growth of Egypt’s culinary talents. These events underscored the importance of knowledge-sharing and skill development in the culinary arts, ensuring that U.S. beef remains a prominent and versatile ingredient in Egypt’s evolving cuisine. We look forward to continuing this partnership and providing more enriching opportunities for our culinary community.
Stay tuned for more updates on our upcoming events and initiatives!
