Meet the Author of this Crew story, –
Abdelaal Abdelrahim Ahmed Tawfik (29), Chef de Partie from Egypt

Born and raised in a small village in the city of Asyut, southern Egypt, Abdo is now a Chef de Partie with Avalon Europe, specialising in pastry. At just 29 years old, his journey from rural beginnings to creating elegant desserts onboard a European river cruise vessel is a story of perseverance, courage and deep passion for his craft.

The First Leap – 500 Kilometres from Home

First of all, I thank everyone who is reading my story.

I was born and raised in a small village in the south of Egypt, in the city of Asyut. I studied in public schools until the age of 16. Then I learned that there was a school in another city. It is 500 kilometres away from my home. It taught cooking and hospitality.

I inquired about how to apply and went for the interview, which consisted of general questions and an English language assessment. Thankfully, I passed the test and began my studies.

I moved to this city 500 km away and lived there with my classmates and teachers. I used to go home only once every four months for a one-week break.

Hands-On Learning in El Gouna

My studies included both theoretical and written classes at school and practical training in several hotels in the tourist village of El Gouna. I was the youngest in the hotel. There I learnt the latest kitchen basics and techniques.

I graduated at the age of 19 and got a job at one of the biggest hotels in Egypt – the Mövenpick Hotel in El Gouna. I fell in love with the kitchen – the changing temperatures, the aroma of the food and this new way of life.

Military Service, Hotel Work and a Dream Abroad

Later, I went for military service and then returned to work in several hotels. One day, I saw a social media advertisement looking for chefs to work on ships in Europe. I applied immediately, longing to work outside Egypt and learn about other cultures.

I did an online interview, passed the test and got my chance to step on board.

A Floating Hotel and a New Beginning

My first day on the ship was strange, to be honest. It was my first time seeing a small floating hotel. It was very different from the hotels I had worked in and the working methods were different, too.

Luckily, I was working with an Egyptian Head Chef, – Chef Shaaban (thank you!), – who helped me a lot to adapt to this new environment. Everything was new to me! The way of working, the way of presenting food, even how to deal with colleagues. It was a new experience to work with people from different nationalities on the same ship, but we were like brothers.

Three Seasons In and Still Growing

Now, this is my third season with Avalon Europe.

I advise every young person to break the barrier of fear and try.
Life will always send you people who help you – and others who discourage you. But without these challenges, people would wrongly assume that earning money is very easy – and that it requires no effort or hard work. And yet it does! That it how we succeed. That is how we grow.

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Reach out today: kristina.drebot@riveradvice.com