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WACS Train the Trainer Serving Asian, Egyptian and Western Cuisine
The WACS Train the Trainer program, sponsored by Custom Culinary™ continued its mission in 2009 by sending WACS Global Master Chef, and Swiss Diploma Master Chef Marco P. Brüschweiler to Cairo, Egypt for a ten day excursion into Asian, Egyptian and Western cuisine. When Chef Brüschweiler went to Cairo on 4 November it was his second visit to the ancient city. He had the pleasure of visiting Egypt once before when he was a sous chef; this time it was as a Master Chef, guest chef and lecturer.
President Markus J. Iten and Genral Manager Mirjam van IJssel of the Egyptian Chefs Association (ECA) invited Chef Brüschweiler to be their guest at the Intercontinental Citystar Hotel Cairo. There Chef Brüschweiler delivered several hands-on and lecture based demonstrations on Asian cuisine to Egyptian cooks, chefs and trainers. Afterwards Chef Brüschweiler participated as a celebrity judge during the Cairo Food & Hotel Expo judging, instructing and mentoring on Asian, Western and Egyptian style cooking.
Chef Brüschweiler’s Asian lessons were conducted in formal three-day sessions where twenty-two Egyptians were able to participate. The information and recipes had been translated into Arabic by the Egyptian Chefs Association, making it easy for the local cooks to understand what was going on. All participants were professional Egyptian cooks and chefs who had obtained supervisory authority in their positions, and therefore would be able to pass on what they were learning to others.
Chef Brüschweiler would mix lecture and demonstrations with hands-on workshops where each participant was given the opportunity to practice the given recipes. A few of the recipes he presented included: Green Thai Curry with Turkey, Grilled Thai Beef Salad, Hot and Spicy Shrimp Soup, Fried Chicken with Cashew Nuts, Hot and Sour Soup, Salt & Sichuan Pepper Prawns, and Crispy Shanghai Spring Rolls. All of Chef Brüschweiler’s recipes follow this article.
Chef Brüschweiler also demonstrated and practiced the following Asian cuisines:
- Singapore & Hong Kong cuisine: Chili pepper crab, Fried egg noodles, Hong Kong Fried Rice, Fish sweet & sour
- Malay cuisine: Fish Laksa, Beef Rendang, Pineapple shrimp Curry, chicken and Lamb Satay
- Vietnam & Indonesian cuisine: Beef Noodle Soup, Minced Shrimp on Sugar Cane, Chicken Adobo, Nasi Goreng, Balinese Lamb Curry
- Japanese & Korean Cuisine: Kim Chi, Barbequed Beef, assorted Tempura, Chicken Yakitori, Raw Fish Sashimi
The Egyptian Chefs Association was holding a series of professional cooking and pastry competitions at the same time with categories for junior chefs: Asian cookery, Western cookery and Egyptian cookery. Chef Brüschweiler was one of the head judges. During the competitions, Chef Brüschweiler was able to critique, educate and inspire culinarians on proper cooking techniques for all three disciplines. For Chef Brüschweiler, it was an exciting whirlwind of culinary fun and adventure; for the Egyptians a journey to new culinary horizons. You can read more of Chef Brüschweiler’s experiences in the PowerPoint presentation which follows this article.
Chef Marco P. Brüschweiler is a WACS Global Master Chef, Swiss Diploma Master Chef, Honorary President Thai Chefs Association, Honorary member of Culinary Guild of the United Arabian Emirates, and Honorary Member of Indian Federations of Cook Associations.
|Yaki Tori||An assortment of Asian Ingredients donated
by local sponsors