Young chefs in Cairo are trying to reinvent the local food culture and expand the Egyptian palate, in part by bringing high-end cooking into customers’ homes.
CAIRO — Egyptian chef Karim Abdelrahman, 24, had only a few hours left until 10 guests were expected for an intimate outdoor dinner party, and his menu still wasn’t set.He had just procured spring Bianchetti white truffles from Tuscany — the first of the delicacy’s all-too-short season. They would go perfectly, Abdelrahman knew, with coral trout he had procured from the Red Sea. Add some hollandaise sauce, potato fondant and cauliflower, and the canapé would be complete. He’d take them.
“Everyone is sick of spending their money on overpriced food in restaurants that are just not satisfying,” said Noha Serageldin, 35, who works in communications but also cooks for private events and keeps a food blog. For the last seven years, the farm has hosted these semiregular lunches — a seat at the table goes for around $20 — to show off their fresh produce and give local chefs a chance to shine.
It was Cairo Food Week — a new initiative that invited chefs from around the world to do workshops and share meals with their Egyptian counterparts. When Cairo-based baker Farah El Charkawy left a successful job in law to pursue her passion for pastry in France, her father didn’t speak to her for a month. “He was saying that I am ruining my career and my future,” she said.
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