World’s Largest Swimming Pool in Egypt

World's Largest Swimming Pool in Egypt. You want to swim in the area but was afraid to swim in the ocean? Visit Egypt, then you can feel like a swim in the sea area. A luxury resort in Egypt, Sharm El Sheikh will have the largest pool in the world. Swimming pool is planned to be shaped like a lagoon, complete with sand and palm trees at the edges. 

The world’s largest swimming pool in Sharm El Sheikh this property will have an area of 120,000 square meters of sand along the 22 kilometers. Once the size of this pool, even a boat can sail and windsurf iatasnya. Current record for the largest pool in the world is still held by the San Alfonso del Mar Resort in Chile, with a pool of 20 times the size of an Olympic swimming pool and filled with as many as 66 million gallons of water.

The world’s largest swimming pool is not the only remarkable innovations of this luxury resort. Later a large resort will also be equipped with a hotel complex, 20,000 residential properties, an international tennis academy and golf course. Sharm El Sheikh also be filled with cafes, nightclubs, bars and restaurants. Visitors can watch movies in theaters are also shopping at the stores. 

“Later on Sharm El Sheikh will be the new tourist center not only in Egypt, but also in the Middle East,” said Yehia al-Meteini, designers resort is as quoted from Dailymail.

Egypt will open tombs to reinvigorate tourism

Queen Hetepheres II (left) embraces 

her deceased daughter Meresankh III (right)

 (MFA 30.1456)

GIZA, Egypt — More than 4,500 years since the paint was first applied, the reds, yellows and blues still stand out on the walls of the tomb of Queen Meresankh III.

A hunter throws a net to catch water birds, craftsmen make papyrus mats, and a stream of people carry baskets filled with offerings for the afterlife.

Decorating the walls all around are paintings, reliefs, and statues of Meresankh, draped in a leopard-skin cloak, standing beside her mother in a boat pulling papyrus stems through the water, or being entertained by musicians and singers.

Egypt’s tourism industry has been battered since last year’s revolution, but here, beside the pyramids of Giza, officials are trying to attract the visitors back.

In Egypt, after a 15-year hiatus to resume cruises on the Nile

CAIRO, April 2  

Egyptian government decided to resume, after a 15-year hiatus, cruise trip along the Nile from the capital - Cairo to Aswan in Upper Egypt in mid-May of this year, said on Monday, the Egyptian Minister of Planning and International Cooperation Faiza Abu Nougat.

This decision was made to restore the flow of tourists into the country to the level preceding the revolutionary events of spring 2011, and confirm the safety of foreign visitors to Egypt - said Faiz Abu Nougat.

At the same time, she reported that at a special cabinet meeting on the development of tourism has been given special attention to the security situation, particularly in the provinces of El-Minya, Beni Sueyf, Sohag and Assiut, in which its cruise itineraries.

"Renewing the water travels up the Nile, Egypt, in fact, says the restoration of security in the country, thus enhancing their own reputation at the international level" - said Abu Nougat.

The Minister also spoke about the Government's intention to declare the city of Luxor in southern Egypt, "a historical monument in the open air." All necessary procedures are completed, added Abu Nougat, and this issue is on the last stage of consideration in the Cabinet of Egypt.

Besides the actual unique river cruises in Egypt, during which the tourists can visit dozens of temples and shrines pharaonic times, particularly in urban areas Edfu, Kom Ombo, Luxor, Abu Simbel, traveling up the Nile to bring significant revenues to the state budget. After the revolution of 2011 the flow of tourists into the country fell by almost a third, mainly because of concerns related to safety ratings. Egypt's revenues from tourism fell to 10 billion dollars per year, decreasing by about four billion.

American Kidnappers In Egypt Treated Hostages “Like Family”

Being taken as an American hostage in Egypt might seem like a harrowing experience but a recently released American says they were “not at all afriad” because her hostage takers treated her “like family.”

The unidentified women told ABC News:
“They were very nice. I was not at all afraid. They kept on reassuring us that we will be fine. … They treated us like family.”
The American was kidnapped while traveling with five other people who were traveling from St. Catherine’s Monastery on the Sinai Peninsula to the Red Sea resort of Sharm el Sheikh. Only two American women and their Egyptian guide were taken.the Egyptian kidnappers asked that 33 Bedouin prisoners be released in exchange for the hostages.
After being released the two women said the governor of South Sinai invested them for dinner and accompanies them on their drive to Sharm el Sheikh to ensure their continued safety. The Egyptian government then housed the women at a luxury hotel and took care of their expenses.
Also included in the hostages trip was a visit to Cairo to view the Great Pyramids and a stop in Alexandria.
Despite being taken hostage the travels expect to keep their itineraries in place and the one identified female said: “I am not afraid to continue the tour. I am very much ready to continue, and I will continue to bring tourists to Egypt and Jordan.”

Would you head straight home after such a harrowing hostage situation or continue to enjoy your vacation and see your plans through to completion.

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Chef Markus Iten on gastronomy in Egypt

I grew up in a small mountain village called Unteraegeri in Swizterland, cold and rarely sunny in my days. I had to go to school and started my culinary education on my 16th birthday in the best place in my province. Currently I work as Master Trainer at the Culinary Training Centres in Egypt (6th of October and Luxor) under the umbrella of the Egyptian Tourism Federation and the Minister of Tourism. I am also the Founder and President of the Egyptian Chefs Association and Assistant Continental Director, Middle East and Africa for the World Association of Chef Societies. My two real hobbies, besides squash and an occasional a game of golf, is, of course, off-road driving in the Egyptian desert

1. What is the state of Egyptian gastronomy in hotels versus the street?

You are better off in a street restaurant than in a hotel. Why? Well let’s say, price - quality comparison is not realised in hotels. Unfortunatelysomerestaurants, trying to be trendy, tend to follow suit. There seems to be a main misconception of most hotel and restaurant operators - both chefs and customers - that quality foods must be expensive. Using fresh and correct products, storing, handling and preparing them correctly, would uplift a simple red cabbage to a classic delight. This exactly is missing: chefs who can prepare a tasty stew not only steaks. It still takes me six hours to make a Bolognese sauce for my pasta. It simply takes that long if cooked the correct way. The record in Egypt is 12 minutes. I hope you got the message. 

2. What is your favorite restaurant in Egypt? (other than yours!)

NONE, home I guess and Nicola's kitchen (not a restaurant, but a good friend), where I usually eat so much great food that I have trouble to fall asleep.

I have been to many places, but not one could give me the same meal week after week. Well, if I am lenient, there are some places I like to go sometimes, because they are “simple and straightforward” and do not have loud music. Charwoods in Mohandisin, Allegria in the SODIC Golf Club, Bua Khao in Maadi, Andrea – Pyramids for a good roasted chicken, and in Zamalek: La Bodega , Pup 28 , Trattoria, Sofitel El Gezirah Kebabgy, . I may be wrong, but chefs are usually never wrong.

3. Do you have suggestions for gourmet-ifying Egyptian food?

I do not really understand the question.

I guess you mean is: what are connoisseurs looking for. Well simply, healthy and tasty foods, where the hot food is served hot and cold food cold, appealing and safe food both in the summer and in the winter.

For operators, the direction to go is also easy. Keep it simple and tasty at the highest possible quality, make a plate, make a recipe, establish the standard and NEVER EVER compromise on it. That is a win-win situation for all concerned: operator, staff and customers.

4. What are the most important skills of a modern-day chef?

Modern or old (I am old) has no meaning. What matters is: "That I am only as good a chef as my last plate served to a customer or friend."

This means great love and dedication for your work - never mind the hours - but only have the customers in mind to fulfil their needs.and have them come back again and again. Basically, knowledge and skill is, and always has been, the base for a good chef and, therefore, good food.

5. What are the newest trends in gastronomy?

Light, healthy, tasty, appealing, fresh foods. In any cuisine those are the basics. If provided anywhere in the world it would benefit the customer, the restaurant, the city and the country itself.

6. What is being appreciated around the world and what is being opened here in Egypt?

Quality before Quantity. Egypt is still lacking behind in this aspect. Education, training, availability of quality foods is a must to get any simple operation up and running.

7. How much do you rely on molecular gastronomy?

None whatsoever. I have seen it, I have tasted it. I prefer a good meal with actual foods and natural flavours. Full stop. Also molecular cuisine and fusion cuisine are worldwide almost passed their time already. Trends like that are not there to stay. Customers maybe want to experiment once in a while, but in the end always prefer a good straightforward meal. They like to know what they are eating. Ask anyone what their favourite meal is and see how many answer with a dish their mother used to cook. That is why regional and ethnic cuisines will always stay popular.

8. What are the newest trends in the restaurant business?

Street food with a twist in Egypt, or better said: modernising Egyptian street food to be served in restaurants. Regional-Traditional Cuisine in Europe, Asian cuisine keeps on growing in popularity worldwide. Western fast food concepts are losing in popularity - or so I hope. I also believe Michelin star restaurants and chefs will be less popular in the future. Just because the chefs can’t stand the stress to keep up the stars and less and less people have the money to eat at such places. And, of course, most people just eat what they can afford, well I actually do not know.

9. Who is your favorite chef?

By all means, a bit loud and vulgar by times, but a top PROFESSIONAL, Gordon Ramsay