CSF International Issue 5

Chefs sans Frontieres

SEPTEMBER 2023 • ISSUE 05 • CSF INTERNATIONAL

ISSUE NO.5

CSF international

WELCOME W

President CSF_Int Alan Coxon Editor - In - Chief Jacqui Brown Chef Chef Juliana Ramero Chef Chef David Mizon Publisher. Runaway Media Web csfint.com Email info@csfint.com

hat a catastrophic few months we have had, with so many countries succumbing to the dramatic elements that mother nature has shared with us.

Retaliation maybe for man’s ongoing abuses of the environment? .

It appears that our generation could be bearing witness to the future norm, so eventually the residence of planet earth may have to sit up and pay greater attention or are we all waiting until it’s too late?.

Spain, Portugal, Greece, Canada and now the island of Maui, Hawaii have seen devastation. One that wrecks people lives, with hundreds killed and thousands displaced.

Amidst the wreckage and carnage that the fires leave behind and the global media refocus their attention elsewhere, take a closer look at the locations that have suffered and you will gradually see the hundreds of artisan food producers with no homes, no work and for many no hope.

Standing amongst the ashes that were once trees displaying a vibrant abundance of olives and nuts, have been replaced with smouldering embers.

Lonesome shepherds starring at grey charred pastures, where their cattle once grazed, their flocks could not escape the inferno`s that engulfed them. The milk supply from the herds that once went to the local cheese producers have literally gone up in smoke, so too has production.

The beehives and bees that once produced the local honey, supplied local restaurants and local weekday markets, have disappeared without trace.

We are seeing fires, but we are not seeing the consequences of what they leave behind.

On the opposite end of the scale we are seeing towns and villagers literally drowning, as El Nino pours its contents on Peru.

Peruvian farmers have lost crops and no longer able to put food on the family table, or make a living from selling their produce, leaving both farmer and villages running the risk of hunger and starvation.

CSF-int was created to help artisans suffering these very real issues and we are doing the best we can.

We are still young and increasing our members and support, (now with a presence in 59 countries around the world), sadly the amount of catastrophes we face are too numerous and greater support is needed to be able to financially assist.

I call upon all members in all countries to help with this growing global issue, create a fund raising event and help support the food producers that lose everything in these natural disasters.

Together we can make a difference, together we can help retain cultural gastronomy, culinary heritage and keep traditional skills alive for the next generation to come.

CULINARY REGARDS

Alan Coxon

CSFInt

CSFInt

info@csfint.com

csfint.com

CONTENTS pg 12 Artisan Moreish Mocha Tart

Pg 7

Pg 18

Artisan Coffee Co. Your next coffee ritual

The Food Consulate CSF_INT Educational pilot scheme launched

Pg 10 Moreish Mocha Tart

by Ashley Palmer-Watts

Pg 12 Natures Bounty Top 3 places to forage

Pg 15 Global Trends in the Hospitality Industry

Pg 22 Sip & Savour Exploring the Vineyards of Iberian Splendour

Pg 26 Tasting Spain

Pg 28 Lobster From rich fisherman's food to gastronomic delicatessen.

IN THIS ISSUE WE DISCOVER THE FLAVOURS OF SPAIN, SHINE THE SPOTLIGHT ON FORAGING AND ENJOY A DECADENT MOCHA TART

Pg 36

Pg 41 In Loving Membory Mr Audrius Jokubauskas

CSFInt

CSFInt

Pg 34

info@csfint.com

csfint.com

SEPTEMBER CONTRIBUTORS

ASHLEY PALMER-WATTS

CHEF KOLDO ROYO

OLIVIA CABALLERO

JULIANA ROMERO

TOMEU CALDENTEY

LUIS AZNAR

CHEF MARTA ROSSELLÓ

AUDRIUS JOKUBAUSKAS

DAVID MIZON

Announcement To All Chefs!

A CSF Charity 2 Day Bread Baking Course, sponsored by Foricher les Moulins and hosted

by International Baker David Mizon. The course will unlock some of the skills and science behind making ha range of breads, burger buns, brioche, bagels etc.

David hopes to include at least one CSF Junior Bakery Members, this will be a demonstration led with an element of hands on workshop.

To help David understand the size of venue required, location with the right equipment, he would like to understand what dates would work for people later in the year.

To register your interest please send an email with your preference of date of the event to: davidmizon@yahoo.co.uk

artisancoffeeco.com

Inspired by the elegance of champagne houses and guided by his culinary prowess, Ashley Palmer-Watts, previously Chef Director of The Fat Duck Group, including two Michelin-starred restaurant Dinner by Heston Blumenthal, now leads an exceptional team at Artisan Coffee Co. Together they have embarked on a revolutionary journey in the realm of coffee, focusing on the art of blending and mastering flavour notes to craft the most exquisite coffee experience on any occasion.

ARTISAN COFFEE CO.

YOUR NEXT COFFEE RITUAL We have a coffee for every time of day and every mood: our signature coffee collection offers something for everyone, ensuring you'll discover a coffee you'll love. Moreover, we understand the importance of finding balance in your daily rituals so we’ve developed both decaf and half-caf blends that are just as delicious as your fully caffeinated coffees.

Each blend we offer is crafted to deliver more than just a simple coffee hit – it's an experience filled with delightful flavours to savour. From carefully selected beans to the precise brew method, our coffee is roasted to perfection and expertly blended for impeccable balance. The result is an array of seven delectable characters that beckon you to settle down, indulge, and enjoy.

Whether you prefer pods, coffee bags, whole beans, or preportioned ground coffee packs, we have the perfect coffee for you.

DEDICATION TO EXCELLENCE Unlike the generic offerings from high street chains, our blends are the result of the expertise of some of the most exceptional professionals in the industry.

We firmly believe that great coffee shouldn't be complicated, and it’s our mission to help you achieve barista-level brews at home. All it takes are the finest, highest quality beans, expertly blended to perfection and sealed for ultimate freshness.

Our approach to blending is truly one-of-a-kind. We start by selecting the world's finest specialty grade beans, treating them thoughtfully and precisely during the roasting process to preserve their natural aromas and enhance their full potential. Our ratios and roast profiles are meticulously fine-tuned to ensure consistently brilliant results across all brewing methods.

Embracing pioneering methods, we lock-in twice the aroma, elevating the taste experience to new heights and delivering an unparalleled coffee experience that truly stands out. At Artisan Coffee Co., we are dedicated to providing you with the ultimate coffee enjoyment, offering you a unique blend that combines expertise, passion, and the highest quality ingredients.

page 7

ELEVATE YOUR DAILY COFFEE The way we start our day can significantly impact its course – feeling rushed, stressed, and unfocused often leads to a hectic and unproductive day. However, by beginning the morning feeling strong and centred, we set the stage for a calm, productive, and stress-free day ahead.

Taking some time for yourself is crucial, and what better way to begin than with your morning coffee?

The simple act of savouring that first sip of perfectly brewed coffee can be a transformative way to greet the new day with clarity and a positive mindset.

Whether you delight in rich and chocolatey flavours or prefer something more fragrant, nutty, or fruitforward, you’ll find something you love in our signature collection. And remember, your taste preferences can evolve over time, so don't hesitate to explore new options.

Find a tranquil corner where you can truly savour this sacred moment, whether it's in a favourite chair or gazing out across the garden. Hold your coffee cup in both hands, feel the warmth on your palms, inhale the enticing aromas, and take a few deep breaths before savouring the first taste.

As you enjoy your coffee, take a moment to reflect on your feelings, contemplate the previous day's events, and set intentions for the day ahead. You can do this internally or put pen to paper and commit your thoughts to writing. You may even choose to combine your coffee ritual with a daily journal practice, or as time to organise a to-do list and prepare for the day ahead. Do what feels most natural and uplifting for you.

Resist the temptation to gulp down your espresso in a hurry for the sake of a quick caffeine buzz. Instead, seize this opportunity to pause and cultivate awareness

that

each

day

holds

boundless

opportunities.

By mindfully enjoying your coffee, you not only slow down and embrace the present moment but also enhance your overall well-being.

Are you ready to embark on a journey of pure Email Us: hello@artisancoffeeco.com

pleasure, relishing every cup, every day?

Write To Us Artisan Coffee Co. The Powerhouse Great Park Road, Bradley Stoke Bristol, BS32 4RU

page 8

RUNAWAY MEDIA

WHY WAIT? Branding & Creative + Publishing + Content Marketing + Social Media + Websites + Copywriting + Affiliate Management + PR

www.runawaymedia.co.uk

36

3 WORDS

Moreish.

Mocha. Tart.

Guest Contributor Ashley Palmer-Watts Co-Founder Artisan Coffee Co.

Ashley Palmer-Watts’ rich and incredibly moreish mocha tart is certainly a kind of dessert that solicits a “more please”. An indulgent chocolate dessert to swoon over and when served alongside the perfect Artisan coffee, you’ll soon be in line for host of the year.

MOREISH MOCHA TART RECIPE: Makes 6-8 Slices YOU WILL NEED: 18cm Spring form round tin Greaseproof baking paper FOR THE BASE: 165g Baked chocolate crumble mix (See below) 25g Butter FOR THE CHOCOLATE CRUMBLE MIX: 125g Golden caster sugar 125g Plain flour 60g Cocoa powder 80g Butter 1 Pinch of salt FOR THE CHOCOLATE GANACHE: 200g 65% Dark chocolate 200g Single cream 50g Unsalted butter 50g Malt extract 50ml Fresh Artisan Coffee Co. espresso TO SERVE: Vanilla ice cream The rest of your crumble mix 40g Dark chocolate TO MAKE THE CHOCOLATE CRUMBLE: 1. Preheat oven to 160°C. 2. In a bowl, combine sugar, flour, cocoa powder and salt. Mix well.

3. Melt butter.

4. Add melted butter to dry ingredients. Use a wooden spoon to mix.

5. Transfer wet mix onto a baking sheet lined with greaseproof baking paper.

6. Spread into a thin even layer, using your fingers to break down any larger chunks.

TO MAKE THE BASE: 1. Pour crumble into a mixing bowl. Be sure to break up any clumps.

2. Melt butter and pour over the crumble.

3. Work the butter into the crumble with a wooden spoon.

4. Line the base of an 18cm springform tin with greaseproof paper and pour in the crumble mix, spreading evenly over the base with the back of a spoon.

5. Leave in fridge for 10 minutes to set.

TO MAKE THE CHOCOLATE GANACHE: 1. Combine chocolate and butter in heat proof mixing bowl and place over a pan of gently simmering water to melt.

2. Mix well and remove from heat.

3. In a small saucepan, heat the cream and malt extract to 70°c, stirring to combine.

4. Remove cream and malt extract from the heat and add the Artisan Coffee Co. espresso.

5. Pour 1/3 of the cream mix into the chocolate and stir to combine being careful not to whip too much air into the mix.

6. Gradually add the remaining cream and continue to stir until fully incorporated.

7. Gently tap the bowl on your kitchen surface to remove any air bubbles.

TO ASSEMBLE: 1. Pour ganache over your crumble base.

2. Allow to cool to room temperature, cover lightly with cling film, then place your tart in the fridge to set for at least 4 hours.

3. Once the ganache has set, finely grate 40g of chocolate over the top of the tart.

4. To remove from the ring, run a hot knife around the inside edge of the tin and gently release the side tin 5. Using a clean warm knife, cut your moreish mocha tart into slices.

6. Serve with extra chocolate crumble and a scoop of your favourite vanilla ice cream!

7. Bake for 12 minutes, turning halfway.

8. The crumble should be dry - add an extra couple of minutes to the bake if it’s still soft.

9. Remove the tray from the oven and allow the crumble mix to fully cool.

10. Transfer to an airtight container to store.

page 11

DISCOVERING THE TOP THREE FORAGING PARADISES AROUND THE WORLD

Natures Bounty

By J Brown

Foraging, the age-old practice of gathering edible treasures from the wild, is experiencing a resurgence in popularity. There's an undeniable allure in connecting with nature, hunting for delectable morsels hidden amidst the flora and fauna. In this epic journey, we'll traverse the globe in search of the top three places for foraging, revealing the captivating types of forage, sharing hints and tips, and uncovering how to transform these wild ingredients into culinary delights.

The Pacific Northwest, USA: A Mycologist's Dream Foraging Paradise: The Pacific Northwest, encompassing states like Oregon and Washington, is celebrated as a mycologist's dream. This lush region, blanketed in ancient forests and moist coastal air, is home to a cornucopia of wild mushrooms.

Types of Forage: Mushroom foragers here can find a treasure trove of fungal wonders, including chanterelles, morels, porcinis, and the elusive matsutake mushrooms. These fungi thrive in the region's diverse ecosystems, from the rain-drenched coast to the arid highlands.

Hints and Tips: Timing is Key: Mushroom foraging is highly seasonal. Research the specific mushroom varieties you're after and the best time to find them.

Local Wisdom: Connect with local mycology clubs and experts. They can provide valuable guidance and ensure your safety, as some wild mushrooms NOMADIC | 24 can be toxic.

page 12

SAMUAL THAYER

"Wild foods, and interacting with the landscape, has a huge place in our sustainable future"

Respect Nature: Foraging ethics are paramount. Only harvest

Tuscany, Italy: Truffle Hunting in the Heart of Culinary

what you can identify with confidence, leaving no trace of

Excellence

your presence in the forest.

Foraging Paradise: Tuscany, a region famed for its rolling Using the Ingredients:

hills, charming villages, and exquisite cuisine, is also a

Mushrooms from the Pacific Northwest can elevate your

paradise for truffle hunters. The fragrant forests here are

culinary creations. Chanterelles, with their delicate aroma

home to the prized white truffle (tuber magnatum) and the

and fruity notes, pair perfectly with creamy pasta dishes.

black truffle (tuber melanosporum).

Morels, prized for their earthy and nutty flavor, shine in risottos or sautéed with butter. Porcinis add depth to soups

Types of Forage: Truffle hunting is an art form in Tuscany.

and stews, while matsutakes, with their spicy cinnamon

The white truffle, with its intoxicating aroma, is often found

scent, are a prized ingredient in Asian cuisine, particularly

hidden beneath oak, hazel, and chestnut trees. Black truffles,

broths and stir-fries.

while less expensive, are still revered for their earthy and complex flavor. They thrive beneath oaks, poplars, and

The Scottish Highlands, Scotland: Wild Harvests Amidst

willows.

Majestic Scenery Hints and Tips: Foraging Paradise: The rugged beauty of the Scottish Highlands harbors a bounty of wild ingredients waiting to be

Get a Truffle Dog: Truffle hunting is best done with a

discovered. This pristine wilderness is a forager's haven,

trained truffle dog, as they can sniff out the prized fungi

offering a diverse array of edibles.

hidden beneath the earth.

Types of Forage: The Highlands offer a rich tapestry of

Season of Scents: Truffle hunting season in Tuscany

foraging opportunities, from heather and brambles to wild

typically spans from late summer to early winter, depending

garlic and seaweed along the coastal edges. But perhaps

on the type of truffle. Autumn is prime time for white truffles.

the most iconic of Scottish forage is the elusive wild haggis

Permission Required: Be mindful of truffle hunting

(just kidding!) – it's actually the juniper berry. These small,

regulations, as some areas may require permits, and others

fragrant berries grow amidst heather and are a key

may be privately owned.

ingredient in Scotland's beloved gin.

Using the Ingredients: Hints and Tips:

Tuscany's truffles are culinary treasures that can transform simple dishes into gourmet delights. Shave white truffles over

Respect Access Rights: Familiarize yourself with Scotland's

pasta or risotto for an unforgettable experience. Black

"Right to Roam" laws, which allow responsible foraging on

truffles, with their earthy notes, enhance sauces, omelets,

most land. However, private property and protected areas

and even cheese dishes like fondue. The possibilities are as

may have restrictions.

endless as Tuscany's rolling hills.

Seasonal Bounty: Different seasons bring different foraging delights. Spring is the time for wild garlic and early berries,

The World Awaits Your Foraging Adventure

while autumn brings a wealth of mushrooms and nuts.

As we've journeyed through the top three foraging paradises

Ocean Harvest: Don't forget to explore the rocky shores for

around the world, it's clear that the magic of foraging lies

edible seaweed. It's not only nutritious but also versatile in

not only in the act of discovery but also in the culinary

cooking.

alchemy that transforms wild ingredients into exquisite dishes.

Using the Ingredients: Wild garlic, also known as ramps, adds a mild garlic flavor to

Whether you're searching for mushrooms in the Pacific

salads and pestos. Juniper berries are the essence of

Northwest, exploring the Scottish Highlands for juniper

Scottish gin, but they also elevate game meats and sauces.

berries, or truffle hunting in the heart of Tuscany, the world

And don't miss the chance to collect heather honey, a

offers an abundance of treasures waiting to be uncovered.

delightful product of the Highland's lush heather-covered

With the right knowledge, respect for nature, and a touch of

hills.

adventurous spirit, you can embark on your own foraging adventure, connecting with the land and savoring the delectable fruits it offers. So, lace up your hiking boots, grab a basket, and set forth on a foraging journey that's as enriching as it is delicious.

NAVIGATING THE CURRENTS OF CHANGE Global Trends in the Hospitality Industry In a world where change is the only constant, the global hospitality industry is no exception. As we journey through a post-pandemic era, the landscape of hospitality is experiencing a sea change in trends affecting everything from salary projections to job opportunities and potential risks. Let's set sail and explore these currents that shape the world of hospitality today. Salary Projections: Riding the Wave of Recovery As the dust of the pandemic settles, salary projections in the hospitality industry are cautiously optimistic. According to recent reports, wages in the sector are showing signs of recovery, with some regions experiencing significant growth. In the United States, for example, the National Restaurant Association reports that the restaurant industry added jobs at a faster rate than the overall economy in 2021, and wage growth outpaced the national average.

However, it's essential to note that these salary increases are not uniform across the board. High-demand positions such as chefs, experienced bartenders, and skilled hotel managers may see more substantial wage growth compared to entry-level roles. Additionally, some regions and segments of the industry are rebounding more quickly In a world where change is the only constant, the global hospitality industry is no exception. As we journey through a post-pandemic era, the landscape of hospitality is experiencing a sea change in trends affecting everything from salary projections to job opportunities and potential risks. Let's set sail and explore these currents that shape the world of hospitality today.

Salary Projections: Riding the Wave of Recovery As the dust of the pandemic settles, salary projections in the hospitality industry are cautiously

optimistic. According to recent reports, wages in the sector are showing signs of recovery, with some regions experiencing significant growth. In the United States, for example, the National Restaurant Association reports that the restaurant industry added jobs at a faster rate than the overall economy in 2021, and wage growth outpaced the national average. However, it's essential to note that these salary increases are not uniform across the board. Highdemand positions such as chefs, experienced bartenders, and skilled hotel managers may see more substantial wage growth compared to entry-level roles.

Additionally, some regions and segments of the industry are rebounding more quickly than others, depending on local vaccination rates and travel restrictions.

Global Job Opportunities: Diverse Horizons One of the remarkable aspects of the hospitality industry is its global nature, and this diversity remains a prominent trend. As travel restrictions ease, international tourism is gradually returning, opening up job opportunities worldwide. Emerging Markets: Countries in Asia, particularly China and India, are poised to become significant players in the hospitality industry. The rapid growth of their middle-class populations and increasing disposable income make these markets attractive for hotel chains, restaurants, and travel agencies.

Sustainability and Ecotourism: As environmental concerns continue to gain traction, eco-friendly and sustainable practices are shaping job opportunities.

From eco-resorts in Costa Rica to wildlife conservation projects in Africa, there's a growing demand for professionals who can balance luxury and sustainability. Remote Work and the Gig Economy: The rise of remote work is influencing the industry's

staffing model. Hospitality businesses are increasingly turning to freelancers and parttime workers for flexibility in meeting fluctuating demand.

Tech Integration: The integration of technology into hospitality operations creates opportunities for tech-savvy professionals. Roles related to data analytics, digital marketing, and automation are in high demand.

incorporating remote workspaces and digital nomad packages to cater to the evolving needs of travelers.

Health and Safety: The pandemic has underscored the importance of robust health and safety measures. Businesses are investing in rigorous hygiene protocols to instill confidence in travelers.

Potential Risks: Navigating Choppy Waters While the hospitality industry sees rays of hope, there are still potential risks and challenges ahead that need careful navigation.

Local Sourcing: Reducing reliance on global supply chains, some businesses are opting for local sourcing of ingredients and products. This not only supports local economies but also enhances resilience.

Pandemic Uncertainties: The shadow of the pandemic lingers, and new variants of the virus can disrupt travel plans and operations.

Hospitality businesses must remain agile in adapting to changing circumstances. Supply

Investment in Training: To combat labour shortages, there's a renewed focus on training and upskilling existing staff. Providing opportunities for career growth can help retain talent in a competitive job market.

Chain Disruptions: The industry relies on a complex global supply chain for everything from ingredients to linens. Disruptions, such as shipping bottlenecks or shortages, can have a domino effect on operations.

As the hospitality industry sails through uncharted waters, it must remain adaptable and resilient. The currents of change are both challenging and promising, with salary projections showing signs of recovery and diverse job opportunities on the horizon.

However, potential risks, from supply chain disruptions to labor shortages, require vigilant navigation. Sustainability and resilience are the lodestars guiding the industry toward a brighter future. By embracing eco-friendly practices, diversifying offerings, and prioritising health and safety, hospitality businesses can secure their place in a changing world. In this everevolving industry, those who remain agile, innovative, and committed to delivering exceptional guest experiences will not only weather the storm but thrive in the hospitality horizon of tomorrow.

Labour Shortages: The hospitality sector continues to face labor shortages, exacerbated by factors such as the pandemic, increased job competition, and ongoing visa restrictions.

These shortages can impact service quality and operational efficiency.

Regulatory Changes: Evolving regulations related to health and safety, labor practices, and environmental standards can affect how hospitality businesses operate. Adhering to these changes while maintaining profitability is a delicate balancing act.

Economic Volatility: The industry is susceptible to economic fluctuations and geopolitical events. Currency devaluation, inflation, or political instability in key markets can impact revenue and profitability.

words by J Brown

Sustainability and Resilience: Anchoring for the Future Amid these challenges and opportunities, sustainability and resilience have emerged as key themes in the hospitality industry. Businesses are recognising the importance of minimising their environmental footprint and building resilience against disruptions.

Sustainable Practices: Sustainability is no longer a buzzword but a business imperative.

Hotels and restaurants are implementing energy-saving measures, reducing food waste, and adopting eco-friendly construction materials.

Diversification: Many hospitality businesses are diversifying their offerings to adapt to changing market dynamics. For instance, hotels are

page 16

CSF_INT EDUCATIONAL PILOT SCHEME LAUNCHED IT IS A PLEASURE TO INTRODUCE YOU TO THE FOOD CONSULATE IN INDIA AND ITS BAKING ACADEMY

CSF_int pilot scheme launched!.

It is with delight that I can announce the CSF_int education pilot program has been launched.

Our advisory board member David Mizon has been pro-actively working hard behind the scenes to develop relations with catering colleges in both India and Venezuela.

You don’t have to look far to see the incredible talent and experience we have as CSF-int members, so we are creating the opportunity to share knowledge and skills with the next generation of aspiring chefs and bakers.

As we all know, the hospitality industry are in need of skilled and enthusiastic students to secure the future of our industry so here is an opportunity for CSFint members to become mentors, as well as deliver inspirational talks and technical demonstrations over the internet to the students.

Juliana will also be delivering talks covering environmental issues and food waste to help raise greater awareness of the global challenges we all face.

By way of developing this to our mutual benefit, the students themselves become CSF-int members , develop and implementing fund raising activities for the CSF-int charity, funds that will be used to support artisan food producers who lose livelihoods due to natural disasters.

CSFint need all the support possible to try to retain farmers, beekeepers, cheesemakers, bakers, shepherds, the list goes on!.

We aim to support them put food on their own families tables , retain culinary heritage , cultural gastronomy and traditional skills.

By working together we can achieve a win-win situation and opportunity that can benefit all.

We look forward to sharing more news and images of the progression and developments in future magazines to come. For now it is a pleasure to introduce you to the Food Consulate in India and its baking academy.

FOOD CONSULATE - ACADEMY FOR EXCELLENCE IN BAKING SCIENCE AND PASTRY ARTS. Food Consulate was built in 2015 to offer learning and teaching experiences in culinary to the discerning learners who were looking for an international academy offering professional programs. Subsequently, Food Consulate became an Authorised Center for City & Guilds UK to deliver Diploma Program in Baking & Patisserie and has graduated many aspiring Chefs over the past 8 years of operations. We are an affiliated training partner of Tourism & Hospitality Skill Council supported by the Ministry of Skill Development and Entrepreneurship & Ministry of Tourism, Government of India. The World Association for Chefs Society has recognised the qualitative program we have been offering and made us a recognised school.

Besides graduating many chefs in our Internationally recognised Diploma Program we also have helped many Entrepreneurs and F&B professionals to develop their

Entrepreneurs and F&B professionals to develop their technical and business skill in Baking and Pastry by offering programs with relevant international curriculum in a state-of-the-art kitchen along with Chef Instructors with international exposure in our other short-term programs. We work closely with the Chefs, Entrepreneurs and Industry professionals in supporting the industry and trade by creating more awareness of the opportunity in this trade and training more skilled professionals. We hold the Guinness record for making the world’s tallest cupcaketower amongst many such activities to promote the stream actively.

We strive to keep upgrading ourselves and our offering to the discerning learners and in putting India as one of the most sought out destination for learning Bakery Science and Pastry Arts.

Visit Us: Food Consulate No.6, Radhamohan Street, Velachery. Chennai – 600042.

Call Us: +91 99626 23999 / +91-44-42630001 You may call us everyday from 9 a.m. till 7 p.m Mail Us: info@foodconsulate.com Is there any question you would like to ask us?

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Barcelona

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page 21

E X P L O R I N G

T H E

V I N E Y A R D S

SIP

O F

I B E R I A N

S P L E N D O U R

SAVOUR

When it comes to wine, Spain is a treasure trove of

words by J Brown

Discover:

history, diversity, and flavor. From the sun-soaked vineyards of Rioja to the coastal wineries of Catalonia,

Freixenet: Known for its exquisite cavas (Spanish

Spain's wine regions have forged their mark in the global

sparkling wine), Freixenet is a must-visit. A tour here

wine-making industry. In this journey, we'll explore some

includes a journey into the heart of the cava-making

of the most renowned Spanish vineyards and the

process and a tasting of their renowned sparkling wines.

exceptional varieties that have captivated the palates of

Varieties to Try: Penedès specializes in Cava, which is

wine enthusiasts worldwide.

made using traditional methods, similar to Champagne.

The most commonly used grapes are Macabeo, Xarel·lo,

La Rioja: A Legacy of Excellence

and Parellada.

Nestled in the north of Spain, La Rioja is perhaps the country's most iconic wine region. With a history spanning centuries, this region produces some of Spain's most celebrated wines. When you visit, be sure to explore: Bodegas Marqués de Riscal: This historic vineyard, founded in 1858, is an architectural masterpiece with its avant-garde design by Frank Gehry. Marqués de Riscal offers a tour through its modern facilities and a taste of their iconic Rioja Reserva.

Penedès: Catalonia's Sparkling Gem Just a stone's throw from Barcelona, Penedès is Catalonia's wine country. This region is famed not only for its still wines but also for its sparkling treasures.

page 22

Ribera del Duero: A Red Wine Haven

Varieties to Try:

Situated in the heart of Castilla y León, Ribera

Sherry offers a variety of styles, from the dry and

del Duero is synonymous with robust red wines.

pale Fino to the rich and sweet Pedro Ximénez.

The vineyards in this region are not just a

Each has its own unique flavor profile.

testament to the winemaking tradition but also to the enduring bond between vines and a

Rías Baixas: Albariño's Abode

landscape that can be harsh yet breathtakingly beautiful. Don't miss:

On the lush, green coast of Galicia lies Rías

Bodegas Vega Sicilia: Often considered Spain's

Baixas, a region known for its crisp and aromatic

most prestigious winery, Vega Sicilia crafts

white wines, primarily made from the Albariño

iconic wines such as Único and Valbuena. A

grape.

visit here offers an intimate look at their meticulous winemaking process.

Explore:

Varieties to Try: Tempranillo reigns supreme in

Bodegas Martin Codax: This winery not only

Ribera del Duero, producing intense, full-

produces excellent Albariño wines but also offers

bodied red wines with deep flavors and aging

panoramic

potential.

landscapes. A visit here includes a tasting of

views

of

the

region's

idyllic

their signature wines.

Priorat: A Story of Resurgence

Varieties to Try: Albariño is the star here, known for its zesty acidity, citrusy notes, and

Tucked away in Catalonia, Priorat is a region

hints of white flowers. It's a perfect pairing for

with a fascinating history of revival. Once

seafood.

nearly abandoned, it's now recognized for its world-class wines.

Montsant: A Hidden Gem

Explore:

Nestled around the famous Priorat region, Montsant often flies under the radar but offers

Clos Mogador: Renowned winemaker René

fantastic wines at a more accessible price point.

Barbier's Clos Mogador is a testament to the region's resurgence. A tour here provides

Visit:

insights into organic viticulture and a tasting of their highly-praised wines.

Celler de Capçanes: This cooperative winery produces remarkable wines, including Garnacha-

Varieties to Try: The star grape of Priorat is

based reds and kosher wines. A tour here

Garnacha (Grenache), often blended with

provides insights into Montsant's unique terroir.

Carignan and other varietals. These wines are

Varieties to Try: Montsant's red wines are

bold, with ripe fruit flavors and a distinctive

typically Garnacha-based, resulting in bold,

mineral character.

fruit-forward wines with a touch of spice and minerality.

Sherry Country: Jerez Bierzo: Mencía Magic In the southwestern corner of Spain, Jerez de la Frontera is the home of Sherry wine. This

In the green hills of northwestern Spain, Bierzo

fortified wine has a long history and unique

is an emerging star known for its Mencía grape.

production process.

Explore: Discover: Descendientes de J. Palacios: This winery crafts Bodegas Tio Pepe: A visit to Tio Pepe offers an

exceptional Mencía wines, including the iconic

immersion into the world of Sherry. Witness

Pétalos. A visit offers a glimpse into their

the traditional solera aging process and savor a

biodynamic winemaking practices.

range of Sherries, from crisp Fino to rich Oloroso.

page 24

P L A N

Y O U R

W I T H

T H E

V I S I T G R A P E

T O

C O I N C I D E

H A R V E S T

T O P

T I P S

Local Expertise: Seek advice from local experts, Varieties to Try: Mencía wines from Bierzo are medium-bodied, with bright red fruit flavors and floral notes, making them approachable yet complex.

Spain's wine regions are a treasure trove for wine enthusiasts. From the elegant reds of La Rioja to the sparkling cavas of Penedès and the robust Garnachas of Priorat, there's a wine for every palate. Plan your visit to coincide with the grape harvest (usually in September or October) for a unique and immersive experience. Whether you're a seasoned wine connoisseur or a budding enthusiast, Spain's vine.

whether

it's

a

winemaker,

sommelier,

or

knowledgeable local. They can provide insights and recommendations that enhance your wine-tasting experience.

Wine Tours: Many vineyards offer guided tours that delve into their winemaking processes. Take advantage of these tours to learn more about the wines you're tasting.

Designated Driver or Transportation: If you plan to visit multiple wineries in a day, arrange for a designated driver or use a local wine tour company to ensure safe transportation.

Food Pairings: Spanish wines are incredibly foodfriendly. Pair local cheeses, cured meats, and tapas with your wine tastings for a complete culinary experience.

page 25

Tasting

SPAIN

Long revered and highly praised the world over for its richness and inexhaustible

Although there are some essential features that identify and define it beyond its recipes, Spanish gastronomy is an amalgam, a melting pot of cuisines with a markedly distinctive character; born and shaped by its geography, resources, history, and the particular customs and tastes of its inhabitants.

Thus, in the north we find a fishing and mountain cuisine, where the fruit of the Cantabrian Sea is treated without artifice and where bovine meats give account of the freshness and lushness of the meadows

The Story

they graze.

Spain's culinary journey is a captivating tapestry of

Valencia, tapas born in Andalusia, and churros

On the main land’s interior we find on the

history and flavor. Dating back to Roman times,

dipped in rich chocolate. The Spanish Armada

one hand a farm cookery, built around the

Spain's gastronomic heritage is a blend of diverse

introduced spices from the East, influencing dishes

water resources that settlements along

cultures. The Moors introduced exotic spices, while

like the beloved gazpacho.

riverbanks provide; another more robust

the Reconquista brought a fusion of Christian and

Today, Spain's cuisine is a vibrant reflection of its

tableland cooking style, where the pig which is said to be used up to its gait -

Muslim traditions. Columbus' voyages ushered in the past, with regional specialties celebrated worldwide, inviting all to savor a taste of its rich era of New World ingredients like tomatoes and

reigns supreme without detriment to game

potatoes.

history.

Spain's iconic dishes emerged: paella from

It brings together Punic, Greco-Roman, Judaic, Arab

meats and pulses; and finally a shepherdstyled cuisine, where in every preparation and bite you can still taste and feel the imprint of the transhumance routes of old.

In the south, Mediterranean cooking, also typical of the Balearic and Levantine peninsular coasts.

And in the African Atlantic there is the cuisine of the Canary Islands, of mestizo and humble heritage.

If Julio Iglesias once famously said that the country smelled of garlic, in an interview to the media upon his return to Spain, the truth is that for the visitor who intends to delve into the roots of its gastronomic offerings, far more pleasant surprises await. For even though the common denominator of these traditional cuisines is the exaltation of the product, treated in a plain and honest way with rather simple seasonings, fortunately it is still possible to

and Berber heritages.

variety, Spanish gastronomy is a true reflection of its people, as it is eminently plural and diverse. find other aromas along the way such as saffron (the red gold of La Mancha), bay leaf, paprika (to the cultivation of which the region of La Vera is devoted), thyme, rosemary, marjoram, parsley, oregano, cloves, sesame, fennel, anise, cumin, cinnamon and coriander.

Other factors that unite all these cuisines under the same sign are the preeminence of olive oil (of which the country is a world leader in production and exports), the use of lard and the early adoption of New World ingredients such as tomato, bell pepper or potato (the latter of documented use in stews and omelets among the popular classes long before Antoine Parmentier got to make his mashed potatoes famous in Europe).

And speaking of potatoes and Gaulish chefs, in La Rioja they still remember Paul Bocuse's visit to a famous winery where he was asked to cook at the banquet in celebration of its centenary. Before the banquet began, potatoes Rioja style were offered as a quick fix for the service staff. Well, not only did they thrill the father of nouvelle cuisine (apparently he ate three rounds), but he assured those present that it was the tastiest recipe he had ever had in his life. "You are nothing but fools!" - he said - "This dish is much better than any of the ones I am going to serve you in a while." For those of you not in the know, it is a rather elementary stew with few ingredients, incredibly easy to make. "A dish like this should represent your country in the whole world," he exclaimed. And he may well have been right.

For indeed, despite all its due glory, in Spain there is much life beyond tapas and paella.

Potajes, potes, pucheros, marmitas, peroles, cocidos, greixoneres and escudelles - descendants of the medieval Sephardic adafina (from the Arabic dafinah; buried, hidden) – are precious treasures that make many long for the arrival of winter. And it is precisely there, as the best cook of the 20th century would discover with a potato stew, that Iberian gastronomy reveals its greatest secret: making much with very little. Now that we have let you in on it, do yourself a favor: take a map, get a good spoon and start digging. Your palate will thank you in heaps.

L O B S T E R FROM RICH FISHERMAN'S FOOD TO GASTRONOMIC DELICATESSEN. words by Chef Koldo Royo

If you have heard of the controversial author Christopher Hitchens you may know that in his list of the four most overrated things in life he included lobster. What seems certain (judging by the severity of his assertion) is that he must have been referring to the species Homarus Americanus, because otherwise the thing makes little sense. To the astonishment of many, the English word lobster is an umbrella term that includes decadopods of different genera that gives rise to many confusions.

In Spain, however - and leaving taxonomic considerations aside - it is totally unthinkable to put the Canadian lobster in the same bag as the protagonist of our article, the Palinurus Elephas, since they do not have the same gastronomic value nor do they command the same prices. If the former is so abundant on the coasts of the state of Maine to the extent of having been included in the menu of all McDonald's in New England at one time (see their seasonal lobster roll), the latter has its habitat in the western Mediterranean and part of the European Atlantic coast.

Of its culinary tradition we have the account of Pliny the Elder, who informs us of their value to the Romans, who in order to keep them alive once captured deposited them in ponds.

The silhouette of this crustacean with long antennae was already immortalized in a famous mosaic of a triclinium (domestic hall of the wealthy Roman classes, dedicated exclusively to the celebration of banquets) located in Pompeii. As the gastronome Apicius tells us in the first century AD, lobster (again, let us stress Palinurus Elephas) was already a common ingredient in meals of pomp and pageantry. It was prepared cooked or grilled, usually accompanied with sauces made from garum, defrutum and various spices. You can see, then, how in

With an intense flavor and delicate texture, the catches from the north

ancient times its consumption was associated with the most sumptuous

coast of Menorca were (and still are) highly coveted. And although its

luxury despite the fact that they were not in scarcity (in the Helad we

presence in Menorcan recipes is short-lived, it must be said that today

have the testimony of Aristotle, who tells us that they populated the

it is undoubtedly one of its star products.

coast in such numbers that it was possible to pick them up directly by hand).

A good example of this is its famous caldereta, the favorite dish of Juan Carlos de Borbón, formerly only known by the locals amongst

A long time has passed since then and its presence in the seas has

fishermen. This was usually made with pieces of fish and lobsters that

been diminishing.

were battered and could not be sold on the market. Prepared in situ in the crossing or in the fishing grounds, it was made in a cauldron -

Because while it is true that for centuries it was relegated to the most

whence its name comes - with a base of sofrito and enriched with a

absolute culinary obscurantism, being exclusively subsistence food

good majado and rice, potatoes or bread (when it had become too hard

among fishermen (as was the case of sturgeon caviar in ancient Persia),

to use otherwise).

the truth is that the lobster (good ol’ Palinurus, don’t forget) saw its prestige renewed in the nineteenth century thanks to the revaluation

And from eating it in the boat, Menorcans began to offer it in their

made of it by the French haute cuisine (thank you, Francatelli!).

restaurants with the rise of tourism in the middle of the last century.

Because although Marco Pierre White pointed out that cooking is

Thus it is, thanks to its growing demand on the tables of the continental

philosophy, it should not be overlooked that it is economy as well.

aristocracy, how fishermen from the island of Menorca got to

And if yours allows it, you should not fail to try such a delicacy. Even if it

experience the awakening of a flourishing trade with the establishment

is just once in your life. Because you are not going to trust the word of a

of new routes, mainly to the port of Marseilles.

character like Hitchens, are you? Off you go. What are you waiting for?

S T E W from Menorca

L O B S T E R INGREDIENTS 2 lobsters of 1 k 1 k tomato 1 onion 1 green bell pepper 1 bay leaf 1 k of ripe tomatoes

by Chef Koldo Royo

1 dl brandy salt 2 l of water 2 cloves of garlic 2 sprigs of parsley olive oil

METHOD Peel and chop the tomato without seeds. Set aside.

Chop the lobster separating the body from the head. Empty the lobster, reserving all but the tripe, which is thrown away.

In a casserole with a little oil, sauté the onion and the bell pepper, all finely chopped. When it takes color, add the head and legs of the lobster, the bay leaf and the tomato. Season.

Flambé with the brandy and let it cook for 15 minutes.

Add the water and let it cook slowly for another hour.

Prepare a mince with a pinch of salt, the garlic, the parsley, the liver and the coral of the lobster and add oil to mount it as if it were a mayonnaise.

Mix with the broth and cook for a few minutes. Strain the broth, squeezing it well and reserve the head.

Cut the lobster body in medallions and put it in the broth, letting it cook slowly, taking special care not to overcook it.

Serve with some toasted bread and, if desired, serve the chopped head in the broth.

page 30

FOOD AND CULTURE

Flavours of the

MEDITERRANEAN chef Tomeu Caldentey

chef Olivia Caballero

chef Marta Rosselló,

chef Luis Aznar

page 31

FOOD AND CULTURE

HERITAGE OF HUMANITY One of Spain's greatest assets is the Mediterranean diet.

Declared by UNESCO as Intangible Cultural Heritage of Humanity since 2010, the Mediterranean diet is based mainly on the abundant consumption of fruits, vegetables, legumes and cereals (bread, pasta and rice, preferably wholemeal), fish, lots of olive oil and little meat.

In addition to being healthy, fun and varied, it is one of the diets most recommended by specialists since, according to numerous studies, it is one of the best diets for reducing the risk of cancer, protecting against cardiovascular disease and preventing cellular aging.

And not only that, the Mediterranean diet is also a great ally in the recovery process in cancer treatments, providing the patient and their environment with healthy habits that help to better cope with procedures or surgical interventions as is related to a better prognosis. Due to the effects of the disease itself and cancer treatments, symptoms such as fatigue, lack of appetite, pain, nausea, etc. often appear, making it difficult to eat properly.

Aware of the problem and wanting to contribute their bit to the cause, from the Balearic Islands, the Association of Cooks Based in the Balearic Islands (ASCAIB), has collaborated in the Nutritional Guide for cancer patients and their recipes. A book prepared by the Provincial Board of the Balearic Islands of the Spanish Association Against Cancer and the Official College of Dietitians - Nutritionists of the Balearic Islands (CODNIB).

As the president of ASCAIB, Koldo Royo, says in the introduction "This book is born with the intention of being a messenger of life and light (...) with which we want to spread the tasty message that cooking can help our bodies and minds to restore the desired lost balance". Thanks to its vice-president, Luis Aznar, who is also ambassador in Spain for Chefs without Borders, we leave you some of the recipes in this guide, to whet your appetite. And if you want to know more, we recommend you to always have it at hand, because prevention is also a cure.

DISCOVER THE FLAVORS AND TRADITIONS OF THE MEDITERRANEAN page 32

Pasta and Octopus Salad with Red Pesto

Baked Salmon with Red Bell Pepper Crust

Fresh, tasty and full of color, chef Olivia Caballero from

This recipe from chef Marta Rosselló, besides being

Segovia leaves us this recipe suitable for lack of appetite

delicious, is appropriate in case of xerostomia, the

and weight loss.

difficulty of chewing.

Ingredients

Ingredients

400 g pasta

480 g boneless salmon

4 octopus legs

150 g sweet potato

6 spring onions

1 onion

40 g pine nuts

2 roasted red peppers

4 tablespoons of olive oil

80 g bread crumbs

salt and pepper

2 cloves garlic 1 ripe tomato

for the pesto

150 g broccoli salt and pepper

100 g pine nuts 80 g sun-dried tomatoes

Preparation

200 g extra virgin olive oil 1 garlic clove

Preheat the oven to 180 ºC.

3 tablespoons of

Clean, flake the salmon and cut into 4 portions.

grated parmesan

Peel and slice the sweet potato. Place on a tray, add the chopped

15 leaves of

garlic.

fresh basil

Wash and slice the onion, tomato and part of the broccoli. Place on

1 small cayenne

top of the sweet potato.

1 tablespoon lemon juice

Arrange the salmon on top of the vegetables. Season with salt and

salt

pepper.

basil leaves (decoration)

Put the roasted bell pepper in a blender and grind it together with the breadcrumbs.

Preparation

Add on top of the salmon.

Cook the octopus in plenty of water until tender.

Plating

Cut the octopus tentacles in slices, set aside.

Cook the pasta with abundant water and salt.

Arrange some broccoli florets and two pieces of sweet potato on

Drain and rinse with water to stop cooking.

top of the bell pepper gratin.

Mix with 1 teaspoon oil and set aside.

Bake at 180 ºC for 20 minutes and serve.

Clean and cut the spring onion into slices.

Sauté with 3 tablespoons of oil.

Note: To avoid the risk of anisakis intoxication the salmon must have

Add the octopus and the 40 g of pine nuts, sauté and season with salt

been previously frozen for a minimum of 5 days at -20 ºC.

and pepper.

Hydrate the dried tomato in water.

Grind in a food processor with the rest of the pesto ingredients, set aside.

Plating Dress the pasta with the pesto. Serve the pasta with the octopus on top, garnish with basil leaves.

page 33

Cod with chickpeas and spinach

by chef Luis Aznar and is appropriate in cases of constipation, difficulty chewing, anorexia, xesortomia. Crush in case of dysphagia. It contains fish and can be used as a one course full meal.

Ingredients

Preparation

600 g cod loin

For the chickpeas:

-For the chickpeas:

Soak the chickpeas the night before. Peel and clean the vegetables

400 g dried chickpeas

from the chickpeas.

1 l broth

Place all the ingredients in a pot. Cook until the chickpeas are

2 carrots

tender. Remove the chickpeas and set aside.

2 leeks 1 stick of celery

For the spinach:

1 tomato

Clean and drain the spinach leaves. Sauté the spinach with olive oil

salt and paprika

and crushed garlic.

olive oil

For the cod:

-For the sofrito:

Steam the cod loins.

1 onion 1/2 red bell pepper

For the sofrito:

1 clove of garlic

Desalt the cod guts the night before and change the water several

200 g crushed tomato

times, drain.

olive oil

Peel and finely chop the garlic and onion. Clean and finely chop the

salt and pepper

red bell pepper.

200gr cod tripe or cod tripe

Sauté the onion and the chopped garlic with a little oil. Add the bell

100 g cod trimmings

pepper and sauté. Add the crushed tomato and cook until the water

1 l cod stock

evaporates.

parsley

Add the bay leaf, thyme, chickpeas, cod tripe and trimmings, broth,

saffron

garlic, parsley and saffron threads.

bay leaf

Cook until the stew texture is obtained.

sprig of thyme -For the spinach:

Plating

2 bunches of spinach

Place the chickpea stew at the bottom of the dish, top with the

1 clove of garlic

sautéed spinach, place the cooked cod loins on top and decorate

olive oil

with some sprouts.

sprouts (optional)

page 34

Pintada with black olives and apricots

by chef Tomeu Caldentey, appropriate in case of: xerostomia, mild mucositis, lack of appetite, altered taste or smell.

Ingredients 4 guinea fowl thighs (or failing that, free-range chicken or poussins) 8 apricots of Porreres

For the guinea fowl:

2 tablespoons of paste of

Confit the thighs in abundant oil at a low temperature, but do not

black olives

let the oil gush.

4 tablespoons of olives olives

Allow to cool in the same oil.

¾ l meat juice or Spanish sauce

Arrange the confit guinea fowl thighs on a baking tray.

1 tbsp. butter

baking tray.

1 tbsp. olive oil 1 tbsp. Sugar

It is important that they are at room temperature.

Coat the confit guinea fowl thighs with a little of the olive and

Preparation

apricot sauce.

Place in a hot oven at 200 ºC for 10 minutes.

For the sauce:

Remove from the oven once the thighs are lacquered and set aside.

Peel the apricots and set aside once peeled.

Sauté the apricot skins with a little butter and olive oil.

Assembly and presentation

Add the assortment of olives to the sautéed apricot skins.

Heat the olive sauce over moderate heat and season with salt and

Add the meat juice to the sautéed apricot skins and the olives

sugar.

once they have caramelized.

Allow to reduce over a low heat until the sauce becomes full-

Brush the base of the plates with the black olive paste.

bodied.

Place the apricots on the plates on top of the olive paste.

Strain the resulting sauce and set aside.

Next to the apricots, place the hot, lacquered guinea fowl legs.

Finish the dish with the olive and apricot sauce.

For the apricots: Sauté in a frying pan with butter and sugar until golden brown and with a nice color.

Set aside near the fire, making sure they do not caramelize too much.

page 35

With expansive views across arid savannah grasslands, Loapi Tented Camp's safari homes are sited into the contours of the ancient Korannaberg mountains and can accommodate two or four guests.

The micro-camps are at least 50 metres apart to ensure privacy and solitude and each home comes with a private team that includes a homathi (butler) and chef, a private vehicle, and the undivided attention of an experienced guide and tracker.

In the local language, Setswana, Loapi means the space below the clouds’, and the design philosophy was that the new camp needed to be as low impact as possible.

The modular design, combining canvas, steel and glass, was largely

manufactured

off-site

to

minimize

the

environmental impact and protect the iconic shepherd’s trees.

The camp features minimal-impact, eco-friendly design solutions, including the latest in solar power and water recycling technology, energy-efficient air conditioning, and solar-powered pool pumps.

Inspired by the nomadic spirit of camping, the tented homes offer complete freedom to explore the reserve’s vastness and diversity and where guests can choose to spend all day tracking Kalahari keystone species, like the desert black rhino or brown hyena, visit nearby pans where resident black-maned lion prides converge, or take a trip to the top of Bushman Hill where Hartmann’s mountain zebra and greater kudu are often spotted.

The aim is to create greater sustainability with equal emphasis on conservation, community, culture, and naturebased tourism.

For more information visit..... · www.tswalu.com/our-camps/loapi/ and www.tswalu.com

page 37

Fundraising Co-coordinator : To join the CSF_int Advisory board.

This role is to assist develop and creative fundraising activities with CSF int members around the world.

An opportunity to stimulate and implement events and creative ways of fundraising.

Working with chefs to help stimulate, plan, motivate and market fundraising activities, from dinner events , auctions, walks to skydives and everything in-between.

This is a vital role that will help increase funds and support to those that need it most.

To retain cultural gastronomy, culinary heritage and traditional skills for generations to come.

JOIN US

Positives: A role that is stimulating for anyone who enjoys working on creative events with the food and hospitality sector, chefs, foodies and stimulating activities.

Negatives :This is not a paid role and is based on voluntary support .

The role requires an element of cultural understanding and the individual must be well organised ,enthusiastic a good communicator who is keen to take on responsibilities.

Advertising revenue manager: to join the CSF int advisory board.

Responsibilities : To obtain advertisers and/or sponsors for the CSF _int website and magazine .

This is a vital role to secure the success of our fundraising activities.

The positives , are to be at the forefront of making a serious financial difference The negatives is that this is not a paid role and is based on voluntary support.

Experience within this field of work with good contacts is as vital as is the goodwill..

If this is of interest please do not hesitate to drop me a line: Info@alancoxon.com

If this is of interest and you would like further info , please do not hesitate to drop me a line Info@alancoxon.com

Get involved &

Coming up...

September 2023 CSF_int Fundraising event taking place in Peru with top Peruvian chefs, catering students and farmers.

This will be a high profile event with TV media presence/ coverage.

Many Peruvian farmers have lost their livelihoods due to the recent and longstanding El Nino rains and flooding, losing crops and livestock.

CSF_int aims to raise sufficient funds to purchase and replace lost items and to get the farmers back to work and provide food for the families and local communities once more.

A big thank you goes out to Juliana Romana for this excellent initiative, driving home every aspect of why CSF-int was initially established.

October 2023/24 Delighted to announce that CSF_int will be launching our own range of CSF_int Beers across the UK ( and hopefully export) .

Five British based CSF_int chef members have created unique flavoured brews that will be launching on the market throughout the later part of this year and early 2024.

The beers ( all very different concepts) will be available in cans and on draught and a % of profits will go directly to CSF-int charity.

Launches and marketing activities will be carried out within various restaurants and pubs as well as via social media of which I hope you will see and hear more.

A big thanks goes out to Daren Liew , Ben Purton , David Mizon and Visen Anenden for taking part in this opportunity and for suffering the many beer tastings.

Thanks to CSF-int member Andy Burden and “Brew monkey” for nurturing this partnership and opportunity that will open eyes and flavour profiles!.

Get in Touch!

Email: info@csfint.com info@alancoxon.com Social: csf_international

September 2023 CSF_int Awards announcement : As part of our gratitude and recognition for work carried out to support our activities, 2 members will receive our first CSF-int award “Most funds raised by a CSF_int member award” and “Most support and work carried out behind the scenes award”.

I am hoping to grow this event year on year but for now best of luck to all.

Call for Ambassadors & Members!

How can you help?

Start by planning a charity CSF int dinner Obtain new chefs, foodies, front of house, bakers, chocolatiers, or sommeliers to become members, happy to send you application forms.

Develop a charity walk, run, sports match, wine tasting, the list is endless and it can be developed so easily with minimum effort and maximum rewards.

Obtain new advertisers for the magazine and website.

It's just 150 Eu for a full page.

IN loving MEMORY Recently in Druskininkai ( Lithuania ) goes the ninth cheese festival was held. Unfortunately, one of the creators and organizers of this festival, Mr. Audrius Jokubauskas, died in an accident on his own farm.

Audrius was one of the most famous cheese makers in Lithuania and the founder of the "Varinis puodas" cheese factory. Due to this event, it was considered not to organize the festival this year, but during the discussions, it was designated this year cheese festivalto nominate in memory of Audrius and his family, as well as for the support of the farm. I also contributed to the initiative to support the family.

During the cheese festival, we organize tasting dinners with our friends at the "Velvetti" restaurant. For our dinners we are using the products from the locals small producers and farmers. Before the dinner, on program of Festival was an event IN MEMORIAM for Audrius Jokubauskas was held at the "Velvetti" restaurant. Open event "A bench in the meadow" at the Velvetti restaurant.

More than a hundred participants gathered for this event. Minister of Agriculture of the Republic of Lithuania Kęstutis Navickas, Audrius' business partner Mr.Giedrius Tevelis, and the wife of Audrius, Mrs. Jovita Jokubauskiene.Vilnius University professor Rimvydas Lauzikas gave a report on the traditions of dairy farming and cheese production in Lithuania, also the other speakers. I also had to present the activities of CSF, telled about the organization.

Also, before the festival, information was spread about the CSF initiative, to donate the profit from this year's dinner at the "Velvetti" restaurant to the Audrias family and to support the "Varinis puodas" cheese shop. At the dinner, the Minister of Agriculture of the Republic of Lithuania, friends of Audrias. We managed to collect 1200 euros. These funds will reach Mr. Jolita Jokubauskienė. Also, close friends and I discussed a plan to help keep this farm going. Planning for next year's cheese festival and its expansion begins. Three weeks after the death of Audrius, the farm continues to operate and cheese continues to be produced.

MR AUDRIUS JOKUBAUSKAS

HELP WHERE HELP IS NEEDED Join the CSF International today and help those in desperate need

www.csfint.com