Saturday May 18th, 2024
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Inside the ‘Chefs on Fire’ Six Hands Dinner at Cairo Food Week

The 'Chefs on Fire' Six Hands Dinner emerged as a standout culinary affair, marrying innovation with cultural influences.

Farida El Shafie

Amidst the vibrant buzz of Cairo Food Week, the 'Chefs on Fire' Six Hands Dinner emerged as a standout culinary affair, marrying innovation with cultural influences.

Guided by the visionary expertise of Chef Omar Fathy from Kokomo, alongside Jessica Rosval representing Casa Maria Luigia and MasterChef Joris Bijdendijk, this collaboration sparked a culinary symphony that exalted the art of live-fire cooking. With each chef bringing their distinct culinary heritage to the table, the result was an exquisite fusion of flavours and techniques that tantalised the taste buds.

Nestled within the cobbled streets of District 5 by Marakez, Kokomo has swiftly garnered acclaim for its inventive gastronomic approach under Fathy's leadership. His concept, rooted in the primal allure of fire, promises an immersive dining experience that invites guests on a sensory journey.

Meanwhile, Jessica Rosval's Al Gatto Verde at Casa Maria Luigia in Modena, Italy, is a bastion of culinary finesse, blending North American influences with classic French techniques and Italian flair. Her innovative approach and well-traveled palate added a contemporary culinary vision to the dinner.

MasterChef Joris Bijdendijk, celebrated for his Michelin-starred establishments RIJKS® and Wils in Amsterdam, brings a distinctive Dutch sensibility to the table, drawing inspiration from local ingredients and global flavors. His culinary tribute to fire at Wils underscores the elemental power of the kitchen.

Our hosts for the evening and destination partner, Somabay, has been a steadfast supporter of Kokomo’s journey, helping to realize their culinary vision on Somabay’s shores before introducing the concept to Cairo in early 2024.

As the 'Chefs on Fire' dinner unfolded, guests were treated to a sensory feast, where each dish served as a testament to the collaborative spirit, creativity, and cultural exchange that define the culinary landscape.

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