The secrets from the Chef & Sommelier

 Most undereducated Egyptians think that they are the ancestors of the great pyramid builders, this is what they learn and read about without understanding that this is absolutely not true and many genetic tests are proving this, the current Egyptians are a mix from the ottoman empire, Syria and Iran who mixed in with Arabs to create what today is consider Egyptian, this under educated people are so far away for the truth but one thing remains, the beauty and splendor of the remains of ancient history for the world to visit and admire. Egypt is a beautiful country with so many diverse places and recourses but they are not able to attend or to develop, this is still very mush a 3 world country that will never develop witch is a shame, but laziness, ignorance and unfriendliness will never succeed. Of course there is some amazing people here that i have meet but they are a minority and the ones who use the others to make wealth and richness, well I am ok with that, this is what happen...

 I just got back from another trip to Nairobi to help the team there with extra hands during a new customer startup and also to show some new menu proposals for another yet customer, bloody hard 9 days and my back is desperately begging me for some rest, my new kitchen Crocs helped a little!! To meet chefs from other units and to share experience, hands on tricks and exchange laughter and some beers is awesome and this is what makes our industry so much stronger, diverse background, culture and knowledge is remarkable and true to the power of the chef jacket. I salute you guys for making my time in Nairobi memorable and I cant wait to see the Dar es Salaam team in May Mvungi, Shajji, Wayas, Victor, VJ, John, Simon, Nick and Florian, you are on my top list

 There is Formula 1 in the sport and there is Bocuse dOr in gastronomy, bot are of the same caliber when it comes to training and setup and sacrificing everything while training and execution. The Bocuse dOr 2025 just finished in Lyon France with Sweden as bronze, Denmark as silver and the gold went to the home nation of France, correct or not is for others to judge but I am sure that politics and sponsor requirements have some to do with it as always, nothing is for free guys! In my opinion its harder and harder every time and to achieve podium is a miracle so well done to everyone and especially my friends from Latvia who managed to take the 14 spot, good on you considering the size of this small country and the financial situation needed to set up a team like this, its hard to fight with the big countries with endless wallet and all the support needed so yeas some team will never reach the podium but in my opinion all the chefs are brilliant and some of the best around. here are...

 La Dolce Vita, the word is beautiful and full of excitement, lust and happiness, this 1960 famous film by Fellini staring the Swedish model Anita Ekberg and the Italian stallion Marcello Mastroianni is memorized by her bath in Fontana di Trevi, cheesy film but fun to watch but even more interesting for me is that my first restaurant was La Dolce Vita in Helsingborg Sweden after I came home from my adventure in the US, how I became the owner of this Italian establishment will be another story but let me tell you that the 3 years I had this place formed me as a chef and a culinarian in a way that forever live with me. the photo of the actual original movie poster showed here) are still in my possession well kept and cherished, who knows maybe there will be another La Dolce Vita restaurant somewhere in the world.

 Christmas is over and I am back in Cairo to keep pushing the staff here to the next level and more happy customers, the time is flying in record speed and I have been here now for almost 2 years, unbelievable! Cairo is fantastic in many ways but it was a blessing to be home with my girls for some weeks and just not do nothing, Selma the westie is a big girl now and it was fun to see her development, she is a terminator! but fun to have around. one of the joys to be home is to eat everything that I had cravings for, proper burgers, semla, sill, korv, jansons frestelse, proper sushi and pork of all kinds, yummy in my tummy. I wish you all a prosperous new year with some photos of my Egyptian garden, salute

 Why should someone less knowledgeable about food rate you as a chef? words from MPW I dislike to give restaurants revues, who am I do do this, yes I like or No I dont and will not go back, very simple for me, UNLESS its something special and original like Magellan located in New Belgrade. The concept is around a luxury yacht and the famous seafarer Magellan, walking towards the restaurant you see the big door straight out of a mega yacht somewhere in the Mediterranean, very cool and extremely posh and polished,  then you walk in and see the wine rack Petrus, Mouton and so on you quickly realize that this is not the regular bistro located in the concrete environment of the city. The FOH staff is really good and friendly with great attention and warm hospitality and we as a group was very well treated with nice wines, rakija and some really nice dishes from their winter menu, thank you Chef Alexander for this special treat and keep pushing for your star. Ziveli

 I frequently read and listen to diverse kind of wine geeks, sommeliers and so called professional wine tasters who tell their store when it comes to food & wine pairing, many are absolutely ridiculous and totally out of tune and try to explain something that are not correct This wine goes with white fish bla bla bla  because its white and crisp with a scent of cherry blossom ok fine for the wine, but then the bloody chef serve this white fish lightly smoked on a pile of mushroom and pepper ragout and a foam of dill.... how does this match? not at all for sure To match a wine with only a protein in mind will always fail, so let me give you all some small simple fundamental guidelines  Fish is it baked, roasted, well seasoned, flaky or firm, cold or river fish? what is accompanying the fish  vegetables, rice, potatoes, are they roasted or cooked?  What sauce are you using for this fish? Buttery, light vinaigrette, reduction of fishbones, creamy white vine sau...