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WORLDCHEFS Issue 13 Anno 2015 May - August

Focus

President’s Hot Seat

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

News

New Congress Location

In&Out

Dilmah Real High Tea Challenge

Pastry

World Pastry Cup Champion Recipe


“This cream with mascarpone has incredible hold: truly an outstanding innovation.” Christophe Michalak World Pastry Chef of the year (2005) www.christophemichalak.com/masterclass

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MOVING FORWARD DEAR WORLDCHEFS FAMILY, ALL OF US AT WORLDCHEFS HAVE CERTAINLY BEEN BUSY AND WE HAVE BEEN TAKING MANY POSITIVE STEPS FORWARD.

CHARLES M. CARROLL WORLDCHEFS – PRESIDENT

Vice President John Sloane has jumped in to his new role, tackling the task of updating our statutes and standing rules. He has formed a strong committee and will be ready to present a new document at the congress. Chef Stephen Billingham from South Africa has also taken on the challenge as the new Congress Chairman. This is a full-time job and Stephen has been working hard with our Professional Congress Organizer (PCO) ARTION. I am happy to say planning is well on its way. After much discussion, it is confirmed that Congress & Expo 2016 will move from Athens to northern Greece, Thessaloniki. Thessaloniki is a better decision for many reasons, but most importantly it provides a better congress location with several large hotels within walking distance while keeping well within the budget. The Worldchefs office has also strengthened. We have grown by leaps and bounds and the board has taken steps to ensure Managing Director, Ragnar Fridriksson, has strong support. Amalia, who was previously our intern, is now our full-time staff and Andreea our part-time office manager. The addition of Chef John Clancy adds strength in our education department and certification department; he will also head many sponsor programs that need development. Our Asia office, led by Charles and Jenny, has also taken up the additional roles of support; overlooking the key communications work readily. If you remember, it was just a short five years ago when we hired our first employee, rented the Worldchefs office and registered the association with Paris. We are a very successful organization that has enjoyed some great growing years. In efforts to get up to speed, we have hired an accounting firm, that comes into the office four times a month. I would like to congratulate Rick Stephen, the Culinary Committee, all Continental Directors and all those involved in getting the Semi Finals competitions of the Global Chef Challenges set up around the world. I hope that all of our members and competitors appreciate the hard work that goes into this great event.

WORLDCHEFS MAGAZINE COVER PHOTO COURTESY OF DILMAH PUBLISHER WORLDCHEFS WORLDCHEFS

310 RUE DE LA TOUR CENTRA 278 94576 RUNGIS CEDEX FRANCE T: +33(0)1 46 87 65 10 E: OFFICE@WORLDCHEFS.ORG

MANAGING DIRECTOR RAGNAR FRIDRIKSSON RAGNAR@WORLDCHEFS.ORG

MANAGING EDITOR JENNY TAN

WORDS@FOODCULT.COM.SG

EDITORIAL ASSISTANT AMALIA NICULESCU

WEBMASTER@WORLDCHEFS.ORG

CREATIVE DIRECTOR & DESIGN TOMAS BOLLI HAFTHORSSON TOMASBOLLI@GMAIL.COM

DO YOU WISH TO ADVERTISE OR PUBLISH ARTICLES IN THE MAGAZINE SALES IN CHARGE AMALIA NICULESCU

WEBMASTER@WORLDCHEFS.ORG

EXECUTIVE COMMITTEE PRESIDENT CHARLES M. CARROLL VICE-PRESIDENT JOHN SLOANE SECRETARY GENERAL HELGI EINARSSON

At the same time I would like to take a moment to thank ALL of our sponsors. We have amazing support from around the world and without our sponsors we would not exist. I would like to make a call to all members: Ask yourself if you’re doing your part in supporting our sponsors? Imagine the buying power we have as Worldchefs. Please make a conscious effort to go out of your way to support those who support us and “BUY RIGHT” by buying from our sponsors!

TREASURER NORBERT SCHMIDIGER

Lastly I would like to thank the Worldchefs Board and all of the members that have gone out of their way to show their support towards the presidency and myself. This truly means a great deal and I remain committed to you, the members, and promise to give 120% while sitting in this chair. I will stay focused on what is in the best interest for Worldchefs while acting as transparent as possible; and my only agenda is to do the right thing for you.

CONTINENTAL DIRECTOR

With culinary regards,

Charles M. Carroll, CEC, AAC Worldchefs President

BOARD MEMBERS DR. BILL GALLAGHER

HONORARY LIFE PRESIDENT

FERDINAND E. METZ PAST PRESIDENT

LOUIS PERROTTE AMERICAS

THOMAS GUGLER

CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK

CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN

CONTINENTAL DIRECTOR ASIA

BRENDAN O’NEILL

CONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBEC

CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

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CONTRIBUTORS

CONTENTS 04 MOVING FORWARD

WORLDCHEFS AND YOU 08 WORLDCHEFS NEWS 12 ON THE HOT SEAT - CHARLES CARROLL 14 ON THE HOT SEAT - JOHN SLOANE 18 TOP IN TURKEY 20 THE V STYLE JESSI MCEWAN AUSTRALIA

T.Y. LEUNG HONG KONG

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21 OUT OF THE BOX 22 HOWDY MATES! 24 KITCHEN TYRANNY 26 SPICE IT UP 28 “EAST MEETS WEST”

IN&OUT OF THE KITCHEN 32 IN&OUT OF THE KITCHEN NEWS

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36 DILMAH REAL HIGH TEA CHALLENGE ROBERTO MORUA COSTA RICA

JEREMY ABBEY USA

43 NEW TERRITORIES FOR VALRHONA 46 KEEPING IT SWEET 48 THE GOURMET’S CHOICE

We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not the official view of the Worldchefs. If you wish to express your point of view please contact us at editorial@ worldchefs.org CONTRIBUTORS TO THIS ISSUE: CHRISTOS GKOTSIS - GREECE ALEXANDER PROKOPOVICH - RUSSIA MILOS AND PAVLINA LACHKOVIC - SLOVAKIA SOUNDARAJAN PALANIAPPAN - INDIA JEREMY ABBEY - USA ALLISTER ESSAU - SOUTH AFRICA

50 THE WATER&FOOD MARRIAGE 52 WHAT CAN I DO? 54 LETTUCE AND THE LADY’S BREAST

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56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS 58 WORLDCHEFS EVENTS CALENDAR

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SPECIAL THANKS TO: Dick Knives Dilmah Electrolux Elle & Vire Figgjo Hug Nestlé Professional

SDI Scottish Seafoord Segers Speciality Coffee – Association of Europe Sterling Valrhona VanDrie Group

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WWW.WORLDCHEFS.ORG

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WORLDCHEFS – THE TEAM

THE WORLDCHEFS OFFICE TEAM Presenting to you…the global team at Worldchefs!

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Right: Tomas Bolli Jenny Tan Pierre-Edouard Ragnar Fridriksson John Clancy Amalia Niculescu Andreea Mocanu Right; Charles Lim

As the Managing Director, Ragnar Fridriksson is responsible for the management and operations of the Worldchefs head office, fundraising and sponsor care, and reports to the board of directors. A great believer in the art de vivre, Ragnar has worked as a food journalist, photographer and sommelier. He loves good food and spending time with his two lovely kids. Andreea Mocanu is the Administrative Assistant based in the Paris office. She’s the organised lady in charge of invoicing, paying bills and filing all the information to ensure everything is in place. She is the person chefs look to for information from judging seminars, membership enquiries, endorsements, and spends a large part of her time supporting the operations of the Global Chef Challenge. She loves travelling and spending time with her tea cup yorkie dog, called IVY, named honourably after Beyonce’s daughter. A well known face to the chefs, John Clancy undertook the position of Education Director in February2015. Based in Ireland, he manages and oversees all education programmes such as the Certification/RQCE/Train the - Trainer/Sustainability seminars. John is a proud grandfather who has spent his lifetime nurturing students and talents, and has one of the best vocals in the office. Charles Lim & Jenny Tan represent Worldchefs as the first ever Asia office and are based in Singapore. As freelance providers, they work on the Worldchefs magazine, PR and communications work and membership care for members in Asia.With their deep roots in the F&B industry in Asia, they are often enlisted into Worldchefs special projects. They love exploring the world and delving into the unknown.

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Tomas Bolli Haftorsson helms everything design and branding related in Worldchefs. He has breathed new life into the Worldchefs magazine and the communication collaterals, and played a pivotal role in the rebranding effort from WACS to Worldchefs. A freelance provider, Tomas is ever stylish and ready for a glass of good Champagne. Amalia Niculescu started out as an intern and was promoted to Communications Assistant and Web Project Manager in Jan 2015. Based in the head office, she works on the website and social media, including email database care, creation and distribution of email campaigns. She also supports the many programmes that Worldchefs is involved in, including sponsor care. Amalia is always searching for the latest social media gadgets and is ever-ready to share information about her home country, Romania. Pierre-Edouard Vasseur is the Communication and Social media Intern based in Paris. He assists Amalia with the work for the website and manages the content calendar, website development, and manages the translation of content into 6 target languages with different web partners. 6 WORLDCHEFS MAGAZINE

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VanDrie Group: a family history. The Dutch-owned VanDrie Group is not only the world market leader in veal, but also a company built on the best family traditions. It was in the early 1960s that Jan van Drie purchased his first newborn calf for fattening. Today, with more than 25 companies, the group is the largest integrated veal producer in the world and thereby the global market leader in veal and the largest producer of calf milk. Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world. The VanDrie Group satisfies approximately 28% of European demand for veal.

Why choose the VanDrie Group. Guaranteed through integration. All companies in the VanDrie Group are for 100% aware of their responsibility for optimum quality in the products to be supplied. This is true of the livestock farm, the calf feed production and the meat companies. We work together to offer that guarantee to the end user. This is what prompted the VanDrie Group to devise an integrated approach, guided by the most advanced control systems. Furthermore, integration is the perfect answer to constantly changing consumer needs and market trends. For this reason, the VanDrie Group, with its globally unique integrated production chain, is chosen.

Putting the calf on a pedestal. Respect for people, animals and quality has been second nature at the VanDrie Group for generations. It forms the basis of our craftsmanship and partnership, and it’s the key to the product that is ultimately delivered: Controlled Quality Veal.

www.vandriegroup.com


WORLDCHEFS – NEWS

NEW FACE @ WORLDCHEFS OFFICE

THE GIANT PAELLA The Filipinos’ love for rice is well-known, which is why it was apt that the LTB Philippines Chefs Association served up a gigantic paella to raise funds for charity. In collaboration with Sociedad Española de Beneficencia (SEB), the chefs prepared a 11 foot diameter Paella Mixta at the Greenbelt 3 Park for the benefit of charity programs of SEB. The team was led by Mikel Arriet (Punta Fuego Beach Club) a native of San Sebastian, Spain together with Filipino chefs Fernando Aracama (Aracama Filipino Cuisine), J. Gamboa (Cirkulo Restaurant), Carlo Miguel (Draft and 71 Gramercy), James Antolin (Pastry Alliance of the Philippines), Jerome Valencia (Tambai Yakitori Snack House), Sito Senn (The Country Club) and Gilbert Pangilinan (Cerveseria and Kai). Using firewood and charcoal, the 100 kg of rice was cooked together with over 300 kg of chorizo sausages, chicken, prawns, mussels and vegetables to make the delicious Paella Gigante for a crowd of over 700 people.  The Philippine Young Chefs Club (PYCC) assisted the LTB chefs is serving the guests which included Ambassador to Spain, Mr. Luis Calvo and various officials from the Department of Tourism and Madrid Fusion Manila. 

The latest member at the Worldchefs head office is Pierre Vasseur, who will be interning with us for 14 months, as part of his masters course in web conception and project management. He has previously worked as a production assistant and communication manager of a website and social media campaigns for a Paris film festival. Pierre will join the communication team where he will be responsible for specific projects and helping us with website updates and development, social media, emailing and CRM.

THE GREEK GOLD STAR At the International Competition Cooking Southern Europe which took place in late February in Thessaloniki (Greece), Worldchefs Continental Director for Africa/Middle East Chef Thomas A. Gugler gave a prestigious recognition of excellence - a “Gold Star” to the North Greece Chefs Association for organizing a top-class event, the first of such an honour that the Greek Chefs have ever received. Chairman of the Organizing Committee, Chef Christos Gkotsis, shared, “We are pleased to have our Association to become officially rewarded by the Gold Star. This achievement undoubtedly has made all the Board and Chefs members extremely proud, but also added the responsibility of keeping on raising the bar in the future.”

WORLDCHEFS NEWS RUSSIAN POWER Chef à la Russe, the 2nd National Culinary Championship, organized by National Culinary Association of Russia, made a bang in April. The annual event endorsed by WORLDCHEFS is a highly anticipated final competition comprising of 29 teams, after qualifying tours in 20 different Russian regions. Congratulations to the three winners: Vladimir City team (Sinitchkin), Bashkortostan team (Huziakhmetov) and Moscow team (Sarytchev), and the overall winner is the Moscow Region Team (Tabakov). Watch out for the 2016 edition! For more information and result please visit these websites www.dreamchef.ru and www.chefalarusse.ru 8 WORLDCHEFS MAGAZINE


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02/12/2014 15:36


WORLDCHEFS – NEWS

TORONTO CULINARY SALON STATISTICS AS DIRTY AS POSSIBLE “As Dirty as Possible” was the motto of the day. World Chefs without Borders (WCWB) and Aregala Slovakia organized “The Stupava Pancake ” competition during the end of February to show parents and children the beauty of a chef ’s work by allowing them access to a professional kitchen. On this day, children could dress up as chefs and they were able to showcase their creativity by bringing traditional recipes from their grandmother. Watch out for more: WCWB in Slovakia is working on a workshop for kids to educate them about healthy food, food waste, famine hunger in the world and all this with the cooperation of Ministry of Education, Science, Research and Sport of Slovak Republic. Children are the future!

WHAT Toronto Culinary Salon (TCS 2015) was held on March 1-3, 2015. It is co-hosted by The Escoffier Society / Canadian Culinary Federation (CCFCC)Oakville. According to Cornelia Volino, Co-Chairman, “The Toronto Culinary Salon is an opportunity for novices and professionals alike to showcase and strengthen their competition skills for recognition in Canada and in preparation for international competition including the 2016 World Culinary Olympics to be held in Erfurt, Germany.” PARTICIPANTS Novices and professionals from Canada, USA and the Philippines with students from the Center of Culinary Arts in Manila, College of Culinary Arts at Johnson & Wales University, Schoolcraft in Michigan, Humber College, Fanshawe College, Centennial College, George Brown College and Cirillo’s Culinary Academy. LOOK OUT FOR In 2016, the Toronto Culinary Salon will be open to accept the participation of regional and national teams as well.

GO INDIA! The 6th Biennial International Chefs Conference, hailed as Asia’s largest and grandest culinary conference welcomed more then 650 delegates from the F&B and hospitality trade. According to John Clancy from the Education committee, who attended the conference, “The conference exceeded all expectations and proved to be an avenue for opening new vistas in the culinary space.” A line-up off international speakers from Singapore, Thailand, USA (3 speakers), Ireland (2 speakers), London, Dubai, Jeddah, Japan, Canada and Netherlands (2 speakers) attended the conference and shared their global culinary experience. Chef Charles Carroll, the President of Worldchefs made two presentations. The first is the ‘Essence of Greatness’ which is a motivational session for chefs and the second is ‘Tasting Success’, which is all about ‘How young chefs should relish the profession and invest energy in appropriate direction’. An interactive session, this was a motivational workshop where young chefs were truly inspired with the message. 10 WORLDCHEFS MAGAZINE


WORLDCHEFS – NEWS

BOARD MEETING @ CAPE TOWN, SOUTH AFRICA

WORLD CHEFS WITHOUT BORDERS UNITED

The Worldchefs board met at Cape Town, South Africa in February this year to discuss Worldchefs issues and to make a collective decision about the future direction. After a few intense days of making major decisions for 2015, the board members kicked back and enjoyed a true South African Brai barbecue, the true African way. Here’s a big thank you to Bill Gallagher and Stephen Billingham for the tip top organisation. To the future!

The dynamic chefs from the World Chefs Without Borders committee have rolled up their sleeves to respond readily to the disasters that have hit our fellow member countries the last few months. Here’s how you can be a part: FOR VANUATU Pam hit the pacific nation of Vanuatu on Friday, 13th March 2015, demolishing villages on its path, and its destruction is the worst the tiny island nation has seen in decades. UNICEF has estimated that up to 90 percent of the buildings in Vanuatu have been affected by Tropical Cyclone Pam. Contact Paul Wilson at flavor.fairy@gmail.com (pacific Rim WCWB ambassador) or Murray Dick at murraymd55@gmail.com (Pacific Rim/ WACS Continental Director. FOR NEPAL Thailand Chefs Association President Somsak planned a donation drive fund with the assistance of the Thai Government. During the HOFEX, Hong Kong by President Chef Mak also planned a charity drive. Chef Willment Leong collected 1 USD from 900 competitors who competed at THAIFEX and WACS Asia Global Chefs competition together, and 10 USD each from the 41 jury members judging at the event from 20th – 25th May 2015 Bangkok Thailand. If you’d like to help, email: WCWB Chairman Chef Willment Leong at willment.leong@gmail.com

WELCOME, LIBERIA Say hello to the latest Young Chef Club – from Liberia! This new addition to our world of young chef clubs is helmed by President Jerry L.K. Dolo, Lydia S. Dorbor as Vice President and Christiana Findley as Treasurer. Please feel free to drop them an encouraging note at libyoungchefs@hotmail.com. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – NEWS

TOP NOTCH CHEFS The Global Chefs Challenge at Sarajevo, Bosnia Herzegovina, is the first of the semi-finals to kickstart. Taking place at the same time was the Worldchefs Europe Conference, together with the “Bey Soup for Guinness” organized by the national Bosnian association. GLOBAL CHEFS CHALLENGE

1st Prize Italy – Cristian Spagnoli 1st Runner up Portugal – Celso Duarte Padeiro 2nd Runner up Malta – Paul Bajada

HANS BUESCHKENS YOUNG CHEFS CHALLENGE

1st Prize Italy – Salvatore Canargiu 1st Runner up Slovenia – Marco Magajne 2nd Runner up Malta – Gabriel Caruana

GLOBAL PASTRY CHEFS CHALLENGE 1st Prize Greece – Agrafiotis Vasilis 1st Runner Up Turkey - Kadir Kantar

TRAIN THE TRAINER

5 THINGS ABOUT INDIAN CUISINE Members of the Egyptian Chefs Association learned how to prepare authentic Indian dishes from Chef Baranidharan, visiting WACS ‘Train the Trainer’ who is the Director of Culinary - Griffith Laboratories, Custom Culinary India & Middle East. Here are some interesting things they learnt.

1. Most of the fats Indians use in cooking are vegetable based. These include: mustard oil, canola oil, sunflower oil, coconut oil and vegetable ghee. This is because almost 20% to 40% of the population is vegetarian and are followers of Hinduism. The majority of India’s 1.2 billion people for this reason is against the eating of meat on religious grounds. 2. UN FAO statistics indicate that Indians

have the lowest rate of meat consumption in the world. In India, vegetarianism is usually synonymous with lacto vegetarianism. Most restaurants in India clearly promote and market themselves as either “non-vegetarian”, “vegetarian”, or “pure vegetarian”.

3. For many Indians, lentils are thus their main source of protein. Lentil dishes were 12 WORLDCHEFS MAGAZINE

mostly consumed with bread or rice and without the addition of any meat. It was only due to the influence of the British that some Indian lentil dishes started to include meat or chicken.

The second marination often includes hung curd or yogurt which functions as a thickening agent and adds moisture and coating to the product which will improve its flavour and colour when grilled.

4. Different spices are used either whole, crackling or ground depending on their use in the dish. Crackling spice cooked in oil will extract the flavours of the spices.

The Egyptian Chefs Association wishes to thank Chef Baranidharan for sharing his extensive knowledge of Indian cuisine with members of the Egyptian Chefs Association. It also wishes to thank the management of Holiday Inn Citystars Cairo for hosting the WACS “Train the Trainer” workshop. Also many special thanks go to the chefs of Indira Restaurant and Chef Arvinth for their assistance in making the Indian cooking session such a success.

5. All meats in India are subjected to a first and second marination before they are cooked. As tenderizers, raw fish, papaya, lemon or yogurt can be used. The first marination consisting of salt, lemon and spices is meant to tenderize the meat and make it flavourful.


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INTERVIEWER ROBERTO MORÚA

WORLDCHEFS – UP CLOSE AND PERSONAL

YOUNG CHEFS AMBASSADOR AMERICAS

ON THE HOT SEAT

CHARLES M. CARROLL What plans does Charles M. Carroll, CEC, AAC President of Worldchefs, have for the future? Young Chef Ambassador (Americas), Roberto Morúa asks the hard questions. The Worldchefs Global Certification is a unique program that we have developed for chefs worldwide. It has now been in a testing phase for the last 18 months during which we have been collecting feedback in order to make any necessary adjustments. Once we feel confident that the program has reached certain maturity we will consider translating a larger part of the content into different languages. How we can help those chefs in the meantime is to set up Worldchefs Certification Centres with our national members where chefs can be guided through the process.

WHAT ARE YOUR PLANS FOR WORLDCHEFS DURING YOUR TERM AS PRESIDENT? My plans are simple. To evaluate all the great programs that Worldchefs is currently involved in and find ways to support them by strengthening our offices. To improve our service to the members and our partners and be as transparent as possible with our members. THE SUPPORT FROM WORLDCHEFS IS NOT AS BIG IN LATIN AMERICA AS IT IS IN ASIA, EUROPE, ETC. DO YOU HAVE ANY PLANS TO FOCUS ON LATIN AMERICA? I am not so sure that is a true statement.   I believe the support from Worldchefs is the same all over the world. A lot depends on the actual activity that is in each region. Past Continental Director Louis Perrotte was very active in the region and attended several very successful culinary competitions in Latin America. Our new Continental Director Claudio Ferrer is very active in Latin America; in fact he’s conducting four days of culinary demonstrations with our Custom Culinary Train the Trainer programme. We are also hosting the Continental Director Presidents meeting in Ecuador and plan on also conducting a judges seminar there as well. Claudio is also very active in starting up a new young chefs club and getting several schools recognized so I think that we are very active in this area at the moment. We also hope to host a board meeting in Latin America sometime next year. IN YOUR OPINION, WHAT IS YOUR MAIN FOCUS ON THE YOUNG CHEFS? I’m a huge supporter of young chefs and a big fan of Alan Orreal and Andy Cuthbert. These two chefs are amazing individuals and the cornerstone of the success for our young chefs. As past Congress Chairman 14 WORLDCHEFS MAGAZINE

and current President my job is simply to make sure they have everything they need to be successful. The growth of the young chefs clubs has been tremendous over the past two years and I would like to see it continue to grow. I believe that our young chefs can help Worldchefs in many ways especially with networking and Multimedia platforms. I would like to see our Young Chefs Clubs become more active in certification! Certification is the foundation of professional chefs success and all young chefs should get certified as this will help them with all future job interviews.  Imagine how powerful our association is, you will be recognized in 105 countries!  It is important for your growth.  THERE ARE A LOT OF CHEFS IN THE AMERICAS THAT WANT TO GET CERTIFIED BY WORLDCHEFS BUT SOME OF THEM ONLY UNDERSTAND SPANISH. HOW CAN YOU HELP THESE UPCOMING CHEFS?

THERE ARE SOME COUNTRIES IN THE AMERICAS THAT DON’T HAVE A NATIONAL ASSOCIATION, BUT THERE’S A LOT OF YOUNG CHEFS THAT WANT TO BE PART OF WORLDCHEFS. HOW WOULD YOU ENCOURAGE THEM TO MOVE FORWARD? The legal procedure may vary from country to country and it is important to be well informed and base the association on strong democratic grounds with sound governance. Associations should try to be all inclusive and work for the betterment of the profession. If you show you have the right heart and you are active, both membership and sponsorship will follow. THE NUMBER OF CULINARY SCHOOLS IN COSTA RICA HAS GROWN IN THE LAST FEW YEARS. WHAT IS YOUR MESSAGE TO THE YOUNG CHEFS ABOUT THIS ROAD TO SUCCESS? Work hard, work hard, work hard. Volunteer for everything and climb the culinary ladder with your work ethic. Many times people want to jump from the ground to the top of the mountain without doing the hard work of climbing.  In today’s world, many find it easier to “quit” then to push ahead.  If you have a dream, if you have a goal, chase it and don’t ever give up on it until it happens!


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WORLDCHEFS – UP CLOSE AND PERSONAL

INTERVIEWER T.Y LEUNG

YOUNG CHEFS AMBASSADOR ASIA

ON THE HOT SEAT

JOHN SLOANE T.Y Leung, Young Chef Ambassador (Asia) chats with Vice President, John Sloane, on his thoughts about the culinary profession in Asia.

WHAT WERE THE BIGGEST CHALLENGES OR DIFFICULTIES YOU ENCOUNTERED WHEN YOU WERE CONTINENTAL DIRECTOR OF ASIA? I am a Westerner who has lived for a long time with different Asian cultures, so I think it is taking time to explain both ways internal and externally. You cannot always approach a problem the same way and expect a resolute outcome. The challenge of mutual understanding is great; Western and Asian approaches often appear incompatible. All too often, Westerners see Asian negotiators as inefficient, indirect, and even dishonest, while the Asians see Western negotiators as aggressive, impersonal, and excitable. Such differences have deep cultural origins. Yet those who know how to navigate these differences can develop thriving, mutually profitable, and satisfying business relationships. During my time as Continental Director, my team and me found common ground for Indonesia to be one, Taiwan was accepted into Worldchefs after much discussion with China and with their blessing. There are many more examples but these to me are the two significant events that was a balance between parties, cultures, and a Global footprint of Worldchefs.   WHAT DO YOU THINK WILL HELP TO MAKE THE INDUSTRY A MORE ATTRACTIVE PLACE TO WORK IN? I think the sharing of knowledge will build a stronger network and bond, and attract talents.  Education today is more interactive through digital and web media, where there are so many kinds of skills and techniques that can inspire. I also have a strong belief we need to embrace Heritage Cuisine of all our ethnic regions and this is the root of our civilization and has no boundaries.   SALARIES OF CHEFS ARE KNOWN TO BE LOW. DO YOU THINK WORLDCHEFS 16 WORLDCHEFS MAGAZINE

CAN MAKE AN IMPACT IN THAT AREA AND HOW WILL YOU DO SO? Worldchefs is a voluntary organization and it does not party itself in labor negotiations. What we have done thorough our pioneers and mentors is to have a generation of high profile personalities through different mediums, so we have portrayed the chef profession as a true Professional job, which in many areas has changed salaries. Just like sport, if you wish to succeed you need to practice and be mentored and challenge yourself to get to the next level. All walks of life and disciplines of professionalism are the same – you need to be somewhat a little extroverted to step out; today’s new chef needs to be media savvy which brings recognition and hopefully financial improvement. We have developed communication platforms and programs where chefs can step up to shine and build their network and then take the next step from there.   WHAT IS YOUR FIVE YEARS PLAN? ANY NEW PLANS AND DIRECTIONS? It is important to reflect upon where Worldchefs has come from while focusing on where we are going.  It was only five years ago we hired our first employee. All of our programs and assets have grown with record speed; our office, sponsors, website, magazine, world certification program, school recognition program, standardized competitions and judges’ seminars (just to name a few). We are moving our focus towards strengthening our office to keep pace with our growth. These are just a few items your board of volunteers are working on to better serve you, our members, all around the world. Currently, there aren’t any new projects in place. Our focus again is to take a breath, regroup and strengthen all the great programs in front of us. I am sure you can appreciate that we are a rapidly growing Association, one of the largest in the world,

run by volunteers and great culinarians who genuinely want the best for our chefs and our profession.   DO YOU HAVE ANY ADVICE TO YOUNG CHEFS ON HOW THEY CAN TRAVEL THE ROAD TO SUCCESS? We all have different touch points and we all need mentors. Worldchefs offers for today’s new chefs a great network for opportunities. Cooking is not a job, it’s an art form which needs to be embraced with passion and dedication combined with an ambition to travel and learn. The balancing act is to be confident and but humble at the same time so knowledge, technique, will be passed on. You need to refresh yourself everyday on topics from trends to technology changes.  Never stop learning. on. You need to refresh yourself everyday on topics from trends to technology changes. Never stop learning.


THESSALONIKI THE NEW CONGRESS LOCATION HAVE YOU BOOKED YOUR SEAT? Make sure you book front-row seats for the Worldchefs Congress & Expo 2016, set for24-27 September 2016. With the recent change in location from Athens to Thessaloniki, we are applauding the plus points that come with it: Walking distance from hotels to the congress location and easy access to tourist spots. Historically one of Europe’s oldest and most multiethnic cities, Thessaloniki is considered the cultural capital of Greece, including UNESCO heritage sites. And here’s more: This city also boasts a dynamic under-30s do-it-yourself youth culture-creative movement seen nowhere else in the Southern part of Europe. Plus, it’s known to boast some of the most beautiful beaches in Europe. The best of old and new!

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – EDUCATION

TOP IN TURKEY Sitare Baras, Managing Director of MSA (Culinary Arts Academy of Istanbul) shares about the vision of this rising titan in Turkey’s culinary landscape. Founded in 2004, Mutfak Sanatları Akademisi (MSA) or Culinary Arts Academy of Istanbul ranks among the top culinary schools of the world today. A private school, approved and supervised by the Ministry of National Education, MSA is also the only international culinary school in Turkey qualified by City & Guilds, the leading UK accreditation body. Every year, committed to its mission of improving the industry through a highly educated workforce, MSA graduates more than 750 professional chef candidates who are qualified to work anywhere in the world. The school has over 4500 graduates working in the leading kitchens worldwide.

WHAT SETS YOUR CULINARY INSTITUTION APART FROM THE REST IN TURKEY?

MSA was founded in 2004 and since then we have been the leading culinary institution not only in Turkey but in the entire region. We offer an internationally valid diploma through a distinctive and complete educational system, are recognized by WACS for our high quality in professional culinary programs and have a strong position as an academic Food & beverage platform in the country, referred by all industry professionals. 18 WORLDCHEFS MAGAZINE

MSA IS RECOGNISED BY THE GOVERNMENT. THAT IS A HUGE HONOUR. WHAT LED TO THIS SPECIAL RECOGNITION?

MSA is approved and supervised by the Ministry of National Education, and also is the only international culinary school in Turkey qualified by City & Guilds, the leading UK accrediting agency which is a great honor for us. The school’s approval is a testament to its high quality education programs, thousands of graduates all around the world and the well-rounded instructor chef team. MSA is audited yearly both for its academic and operational performances and in 2013, received its ISO 9001 certificate.

HOW IS THE CULINARY EDUCATION LANDSCAPE IN TURKEY LIKE?

Culinary profession in Turkey used to be a very low profile job with the poorest of image. Teens as young as 12 were placed in the kitchens with the existing chefs to learn the craft on the job. Consequently there was no schools, no official and standard trainings. MSA changed all of this by introducing the idea of an international culinary education and demonstrating the vast arrays of career opportunities available


WORLDCHEFS – EDUCATION

through a qualified training. Since its foundation 10 years ago, MSA led the reshaping and re-engineering of today’s professional culinary environment in Turkey. More and more candidates started choosing this career path at an earlier age, parents are more willing tol et their kids become a Professional chefs, they are eager to support them as well. MSA extended its reach far beyond Istanbul, recruiting students all over from Anatolian cities. The F&B sector’s rapid growth and expansion is also an important factor in the growing interest in culinary education.

WHAT ARE THE CHEFS AND CULINARY STUDENTS IN TURKEY LOOKING FOR?

The Culinary professionals as well as the newcomers are well aware that being a chef requires much more than being able to cook. MSA helped identify the difference between being a chef and being a cook. They now know that a science exists behind this profession. They seek the knowledge, want to discover the culinary world, start the profession by knowing the internationally valid basics in the kitchen. They want to meet the forerunners of the profession, follow and even lead the trends and more importantly, rediscover their own culinary heritage which was ignored and even humiliated for a long time. They are after local products, cooking techniques and recipes; seeking to re identify our own cuisine through a complete culinary education from MSA. They recognize the need for sustainability, localization as well as globalization. Formal education, a respected diploma, a strong network of culinary professionals as well as skills and experience are what it counts more.

WHAT IS THE IMPACT THE SCHOOL HAS MADE THUS FAR? FOR EXAMPLE, CAN YOU SHARE 1-2 SUCCESS STORIES OF STUDENTS WHO HAVE GRADUATED AND DID GOOD.

MSA has more than 4500 graduates working in the leading kitchens around the world. All of Istanbul’s top restaurants and hotels are staffed by MSA grads. 2014 graduate Ceren Demireren is at Noma, 2010 graduate Tolgar Mireli at Michelin starred chef Johann Laffer at Frankfurt, 2006 graduate Okan Kızılbayır is working with Chef Eric

Ripert at Cayman Islands, 2010 graduate Hazal Biberci is working as Food and Beverage Coordinator at Marsa Malaz Kempinski Quatar, Gürel Akgün at London Savoy Grill with Chef Gordon Ramsay, 2010 graduate Tuğhan Serbuğ Söztutar at Daniel Boulud Bistro Moderne NY, 2011 graduate Özen Uyanık Brummel at 3 Michelin starred De Leest and 2012 graduate Mehmet Samet working at Vaaghals Oslo as sous chef. Additionally, 85% of the flying chef roster of Turkish Airlines is comprised of MSA grads.

WHEN DID THE SCHOOL APPLY FOR THE WORLDCHEFS CERTIFICATION PROGRAMME?

In 2011, MSA was recognized for is High Standard of Quality Culinary Education by Worldchefs, proving that the school is on the right track to become one of the leading culinary schools in the World. We would like to thank all of our visionary and innovative partners who have supported and believed in our vision since the beginning. But most importantly, we know that they are proud of MSA.

WHAT, IN YOUR OPINION, IS THE MOST IMPORTANT THING IN CULINARY EDUCATION AND WHY?

The most important thing in culinary education is a very strong base that all other learning can be based upon and improved in time, with practice. Without this foundation, nothing can be built. A Culinary education that combines this learning base with an international diploma–allowing students to pursue a Culinary career anywhere–as well as a networking opportunity would definitely change and shape the life of a student

WHAT ARE YOUR PLANS FOR THE FUTURE?

MSA continually improves the school’s programs and facility; the latest Project being the bakery shop recently opened to meet the demands of customers for school made products. Our new plans include expanding the physical capacity of the school, by moving to a larger campus site in 2016, as well as diversifying the program offers.

For more information about MSA and the programmes, please visit www.msa.com.tr. WWW.WORLDCHEFS.ORG

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V

WORLDCHEFS – COMPETITION TECHNIQUE

STY LE

THE

Does the term ‘vegetarian platter’ excite you? Here are the reasons why it should. TOPIC Vegetarian Cold Display.

WHO Chef Anderson Ho, a former Singapore National Culinary Team competitor continues to fly the Singapore flag high by grooming the next generation of competition chefs. As a key member of the Competitions committee by the Singapore Chefs’ Association, he works closely with his peers, such as Randy Chow (Competitions in-charge at the Singapore Chefs’ Association and also a former Singapore National Culinary Team member) to spot and train culinary talents.

Chef Ho is also an established cookbook author and food stylist, and he constantly sources his inspirations from non-culinary related topics, such as art and architecture to bring them to the plate.

OVERVIEW Vegetarian menus can be a challenge for competitors

TOP TIPS COLOUR

Be bold with colours. Instead of having a mix of colours on the plate, why not try one dish in one colour, but with different shades? Spruce up with a few sprigs of micro-greens and you may be surprised by how dramatic it can look.

SHAPES & TEXTURES

Play with shapes and textures. Explore one ingredient and present it in 4 – 6 textures in one assembly. Garnish with edible flowers for a striking contrast. HERE ARE SOME SHAPES & TEXTURES TO CONSIDER: NATURAL – SHAPE, TASTE, COLOUR, TEXTURE SPHERES – MOLECULAR GASTRONOMY PUREE OR MOUSSELINE

from Asia. As compared to the countries from the Americas, European and Scandinavian continents, there is usually a lesser variety of vegetarian ingredients to work with. Vegetarian dining experiences, such as vegetarian degustation menus, in high-end, fine-dining restaurants are also less common in Asia, as compared to other continents. But there is a lot of potential and boundaries we can cross. Don’t let the exposure and lack of easy access to a world of vegetables limit you. Here are some ideas to start you off; but be advised to abide by WACS competition guidelines while incorporating the ideas shared!

SHAPES – MOULDED OR CUT

ADVICE “As a chef, u need to have open mind. Not everything is

SHEETS MADE WITH JELLY OR GELATINE – CANNELLONI, RAVIOLI ETC

all about food. Do your research and broaden it to include art and architecture. Art gives you ideas about colours; architecture inspires you with height and shapes. When u look elsewhere, rather than just at food, it gives you perspective.” 20 WORLDCHEFS MAGAZINE

SOUFFLÉ SPONGE (MICROWAVE) TUILLE SORBET LAYERED OR MILLEFEUILLE FOAM JELLY OR GELÉE CHIPS OR CRISPS (DEHYDRATION METHOD)

PARFAIT FLAN


WORLDCHEFS – COMPETITION TECHNIQUE

OUT OF THE BOX Here are 2 examples of how one ingredient can create wonders on a platter.

TOMATO COMBINATION COLD PLATTER INGREDIENT Puree, Sphere and Natural TIP: Zebra, a kind of heirloom tomatoes.

SORBET TIP: Green Tomato.

MILLE-FEUILLE TIP: Blanch tomato, remove skin and layer within a cylinder mould. Layer finally with cheese and nuts. Brush with gelatine.

GARNISH TIP: Dehydrate tomato skin and fried Basil as garnish.

MUSHROOM ON A PLATE HOT COOKING INGREDIENT Mushrooms NATURAL SHAPE TIP: Use Grill Eringi mushroom, a type of king oyster mushroom.

SOUFFLE TIP: Use shiitake, blue foot mushroom or eringi.

FOAM TIP: Using fresh cep, cook light soup, puree and turn into foam

SOIL TIP: Use a mushroom with more robust flavours, such as cep or morel mushrooms.

PUREE TIP: Use shiitake.

SOUP TIP: Make a light soup from cep mushrooms using light cream or milk.

CHIP TIP: Use eringi mushroom – slice thinly and bake it into a chip.

GARNISH TIP: Choose uniquely shaped mushrooms for an interesting presentation.

WWW.WORLDCHEFS.ORG

21


WORLDCHEFS – YOUNG CHEFS NEWS

HOWDY – MATES! Jessi McEwan, Young Chef Ambassador Australia shares what’s up with the chefs down under. This year we held the first inaugural ‘Chef ’s Weekend’ conference held on the sunshine coast, Queensland, which inspired chefs from all over Australia to participate in many continued and new resolutions for this year’s bucket list. The Australian culinary challenge will be one of the highlights as part of the largest hospitality trade show and competition of ‘Fine Foods’, this year held in Sydney. Across a four-day event, the 2015 show promises the best of the food service industry; Hosting Battle of the Pacific, HTN apprentice competition, Chef of the Year & the final of ‘Nestle Golden Chefs Hat’ competition that is celebrating its 50th anniversary. Perth will host ‘Oceanafest’ our premier continental competition in July and ‘Proud to Be a Chef ’ was very successful, providing 32 very lucky young chefs a week of food heaven in the heart of Melbourne with one lucky winner receiving a scholarship to work overseas. The Hans B, Global Chefs and Global Pastry event is happening in Auckland in late July and the winners of each of these events will represent the Pacific and their country in Greece in September 2016. Members of the ACF have access to a vast network via the web, interest groups, competitions, social events and constant networking, which is about to be made all that much easier with the new initiative released, Up Front, a monthly video newsletter that can be viewed on Hello Foodservice. Through social media we have been able to work with all chef associations in conjunction with World Chefs without Borders to assist in the recent devastation that has occurred in Vanuatu. 22 WORLDCHEFS MAGAZINE

The Pacific Chefs federation has been working hard to arrange fundraising and container deliveries with essentials for the people of Vanuatu. One thing is for sure, as Australia’s first Young Chef Ambassador I notice the amount of change that can be achieved with passionate, loyal and committed chefs. All the events that are held in our community are due to the hard work of so many volunteers in our industry that take the time to see the things they are passionate about succeed. This year over 30 major hospitality events will have taken place. With the Pacific more active than ever in moving forward and Tasmania already committed to hosting the next Chef ’s Conference. This is a positive testament to our culinary future. As a young chef it has never been more important for me to spark passion, to help contribute and improve work conditions of young chefs, provide a stronger network for social behaviour in our trade and most importantly be a voice for young chefs. This year we are hosting an 8 course dessert degustation to raise funds for ‘Women in WACS’, several social events are underway and our wide range of competition criteria has never been stronger.  I am confident I will one day achieve all my goals within my role and it’s great to see the focus and commitment Australian chefs have in keeping this industry healthy and blooming. I strongly believe that even a young chef can make the greatest of change; As Australia’s Young chef Ambassador it is a great honour to be a part of Worldchefs.

Visit www.austculinary.com.au for more information.


16-18 JUNE 2015 SWEDISH EXHIBITION & CONGRESS CENTRE, GOTHENBURG WWW.WORLDOFCOFFEE-NORDIC.COM

SCAE IS SERVING YOU THE WORLD OF COFFEE LEARN ABOUT THE LATEST TRENDS IN COFFEE AND FIND OUT HOW COFFEE CAN IMPROVE YOUR RESTAURANT’S BUSINESS AT THE NORDIC WORLD OF COFFEE 2015. Brought to you by the Speciality Coffee Association of Europe (SCAE), World of Coffee is Europe’s most dynamic coffee event, providing chefs, restaurateurs, catering and food and beverage managers with valuable insight into providing a top quality and highly profitable coffee service. Join us in Gothenburg this June for:

• An exciting exhibition featuring the world’s best coffee suppliers • Five world coffee championships • Food and coffee workshops • Nordic market showcasing the best of local food and drink • SCAE education programme and awards • Re:co speciality coffee symposium

REGISTER FOR TICKETS NOW AT WWW.WORLDOFCOFFEE-NORDIC.COM.


WORLDCHEFS – YOUNG CHEFS

KITCHEN TYRANNY The Kitchen has always been known as the place for the pursuit of perfection. But at what cost? The generation of young chefs ambassadors share their thoughts.

Adrian Vigus-Brown

Ravil Tazutdinov

While verbal and physical abuse is not acceptable, it must be remembered that a kitchen is a highly stressful and perfect hunting area. With stress comes coping measures, this often in the form or aggression and anger at any problems that arise. However getting the balance right is imperative. With chefs, it is often the case that things happen but at the end of the day you need to be able to have a pint of beer and relax. 

The kitchen is not a place for the weak; it is for the passionate. The kitchen treatment may seem as tyranny when you first start as a cook as the chefs can be super hard on you. I have realized that it is because in their opinion, you are doing something wrong. And the best way is for me to ask, ask and ask. In time, you will have experience. Don’t ever give up.

Worldchefs Young Chef Ambassador – Africa and Middle East

Worldchefs Young Chef Ambassador – Russia

Worldchefs Young Chef Ambassador – Central Europe

For the young chefs: Listen, ask, learn, talk and smoke less. In a short period of time, you will see results and you will gain respect. However, don’t ever let anyone punch or push you mentally. Discipline in the kitchen is very important, but it should not be overrated. Respect your staff and each other, as the kitchen is never the work of one person.

There are some kitchens you step into and no one says hello to you. All you hear is criticism and nothing else. If someone yells at you for a reason, it is fine. If someone yells at you to make himself feel better, there is something wrong; that is called bullying. Not everyone can stand the heat in the kitchen. Learn to listen and let go. If someone yells at you for a reason, do not worry about it and fix the problém. If someone yells at you for no reason, ignore him and go ahead and change your job!

The leadership needs to give knowledge and perspective. Teach by example and be the person with the heart and not the person with a name on a fancy jacket. Find people who are as crazy as you are about food and cooking , and you would have a dream team.  This is mostly the main point of our profession – we are a bunch of crazy highly obsessed people who are fanatics about their work. And when you have found them, wouldn’t it be great to work together without shouting?

Jan Horák

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WORLDCHEFS – YOUNG CHEFS

01 02 03 04 05 06 07

Adrian Vigus-Brown Jan Horák Ravil Tazutdinov Roberto Morua Jessi McEwan T.Y Leung Budi Lee

01

Jessi McEwan

Worldchefs Young Chefs Ambassador – Pacific Tyranny has a place and time, but one thing is for sure, if you expect your staff to be compliant when everyday abuse is used as a coaching tool, you are deluded, especially when it comes to young chefs. If you expect them to continually work their hardest under the pressure of constant tyranny, they will crack! You may find that praise and passion will keep them more engaged with an overall positive attitude. Inspiration, passion and motivation is the key ingredient to being a successful leader, pass the knowledge and skills and perhaps you will see better results than succumbing to tyranny.

T.Y Leung

Worldchefs Young Chefs Ambassador – Asia 02

03

Kitchen tyranny is not new to us especially in Hong Kong, where we have longer working hours than most countries. Two years ago, there was a chef I knew who was constantly shouting at his staff. I overheard him telling someone, “ I ask you to do it, you need to fxxking do it.” Eventually, his sous chef and 2 chef de parties left at the same time. Now, his attitude is completely different.

04

05

06

07

Roberto Morua

Worldchefs Young Chef Ambassador – Americas

I know head chefs have a lot of pressure and it is easy to shout. I believe it is a must for a kitchen to have excellent food with a clear instruction and leadership. People without clear guideline, they don’t know what chefs really want and prefer, and they seldom ask the chef directly because not many cooks can speak good English. When they know exactly what the chefs want, they will feel confident to get the things done. I think nowadays chefs need to focus more on motivation, compensation (not only for salary, but in the form of gatherings or team building), delegation or empowerment, so that the staff can feel proud, confident and happy to work for you.

Budi Lee

Worldchefs Young Chefs Ambassador – Asia

Personally, I don’t think that tyranny in the kitchen creates the best environment or example.

Shouting is not the best way to teach the young chefs nowadays as the young chefs are now ‘smart’ enough to listen and do exactly what the chefs want.

I understand that all the big headed chefs, especially those looking for Michelin stars, go under a lot of pressure. That doesn’t mean that you have to treat someone that way. Humiliating another person isn’t going to make them better. Leaders must be multipliers of leaders, and get the best out of everyone, help them improve their abilities. We are all humans and we make mistakes, there is always a way to show someone how to learn from that mistake and fix it and do it better the next time.

I personally feel both sides (chef and the cook/trainee) should reflect on why those things happen. For a head chef, there’s a lot of pressure on him. So he needs to keep everyone’s focus on doing their job. But you can do so with fun, clear instruction and responsibility. I have also seen new chefs with awful attitude. This is why the chefs get upset with them, and the younger generation think that life in the kitchen is that of a superstar. Tyranny is not accepted, but make sure you know where you stand. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – IN THE KITCHEN

SPICE IT UP

Creative tips for cooking with (or without) salt Lowering sodium gives you a perfect opportunity to experiment with new flavor combinations that are big on taste, but low in sodium. Adding lower sodium items to your menu will be appreciated by healthconscious patrons, and adding flavor will be enjoyed by all. INSTEAD OF SALT, TRY THESE INTRIGUING MATCHES:12

With carrots: cinnamon, cloves, marjoram, nutmeg, rosemary, sage. With tomatoes: basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper. With potatoes: dill, garlic, onion, paprika, parsley, sage. With greens: onion, pepper, lemon juice.

With chicken: ginger, marjoram, oregano, paprika, rosemary, sage, tarragon, thyme.

CHANGE YOUR TECHNIQUES • Increase the acidity in a dish to replace some or all of the salt. A small amount of lemon juice, vinegar, tomato juice or reduced wine will balance and enliven all the other flavors, without registering as sour or acidic on the tongue.

With fish: curry powder, dill, dry mustard, lemon juice, marjoram, paprika, pepper.

• Brown or caramelize foods to boost flavor without the addition of salt.

With beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme. With pork: garlic, onion, sage, pepper, oregano.

ENLIST THE HELP OF YOUR INGREDIENTS • Take advantage of seasonal offerings and make them abundant on the plate. Peakseason fruit and vegetables are the most flavorful. • If you use frozen, canned or other prepared foods, investigate lower sodium, reduced sodium, or no-salt-added versions. • Rinse canned foods, such as tuna, to remove some sodium before serving.

• Try oven-roasting vegetables with olive oil or fruit salsas to serve over meat or fish. • Add salt crystals as a finishing touch to provide higher salt perception when the crystals hit the tongue. This technique gives you more taste with less sodium.

DID YOU KNOW?

26 WORLDCHEFS MAGAZINE

People who smoke are less sensitive to salt than those who don’t smoke. If you or members of your kitchen staff are smokers, caution them against using a heavy hand with the saltshaker.


WORLDCHEFS – IN THE KITCHEN

Favorite methods from the chefs at NestlĂŠ Professional 1. Instead of steaming fish, try pan-frying it with a small amount of oil. That allimportant Maillard reaction between sugars and proteins always works to build flavor.

3. M  ost people are familiar with the technique of marinating proteins to add flavor, but vegetables can also be marinated. This really helps layer on the flavor.

2. O  ther cooking techniques that add lots of flavor include braising, grilling and roasting.

4. L ock in flavor with sous vide, the technique of cooking ingredients in a vacuum-sealed pouch, usually for a long time at a low temperature.

5. U  se precious specialty ingredients like truffle oil or fine sea salt to finish a dish. Before serving meat or potatoes, sprinkle on a small amount of smoked salt, or drizzle on some nut oil for a robust addition that will hit the taste buds first.

This article was extracted from the Sodium issue of NutriPro Mag.

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – SEAFOOD OF SCOTLAND RECIPE CONTEST

“EAST MEETS WEST” SERVES UP TRIUMPH FOR HONG KONG CHEF The best chefs in Asia battle it out in this collaborative recipe contest by Worldchefs and Scottish Seafood Collaborative Group Mr Chan Hon Cho of the Hong Kong Chefs Association, who created his winning dish using Scottish monkfish, is the winner of the Asia Seafood Recipe Contest by the Scottish Seafood Collaborative Group. Beating off competition from over 35 chefs from associations in China, Hong Kong, Japan, South Korea and Singapore, Chef Chan has been invited for a culinary tour of Scotland in 2015, along with the president of the Hong Kong Chefs Association. The chefs in the competition chose from a range of Scottish seafood, in an ongoing partnership created to engage Asian chefs with high quality seafood from Scotland. Over 50 recipes were submitted to the competition, all of which will be collated into a book later this year. The international judging panel was led by Worldchefs Asia Continental Director Rick Stephen and Scottish Chef of the Year David Littlewood. Mr Chan, who is Chef de Partie at the famous Hong Kong Jockey Club, created his contemporary recipe using a mix of traditional European ingredients, such as golden beets, beetroot, horseradish and turnips, with Asian flavours like teriyaki sauce, katsuobushi and seaweed, alongside premium Scottish monkfish, to produce a truly global “East meets West” dish.

WHAT THE JUDGES SAY “Chef Chan’s dish celebrated the best of Scotland and South East Asia. His understanding of the quality product we have and his ability to match strong flavours and textures to the robustness of the Scottish monkfish caught the eye of the judges straight away. By using modern techniques alongside quality produce and blending the traditional flavours of east and west, Chef Chan’s dish perfectly symbolised the culinary friendship between Scotland and Asia, and complimented the quality of the Scottish seafood.”

– Graham Young, Head of Seafood Scotland

“We in Asia take it upon ourselves to do something special in the culinary field and there is nothing stopping us. The amount of entries that came in from Japan, Singapore, South Korea, China and the eventual winner Hong Kong is a reflection of the dedication of the chefs in this region. The qualities of the food presented made it extremely difficult to find a clear winner, but all competitors agreed the real winner was the seafood from Scotland. It appealed with its freshness, textures and taste profile. This is what Asian cuisine is all about – quality and fresh products, matched with the techniques of the chef.”

– Rick Stephen, Asia Continental Director

28 WORLDCHEFS MAGAZINE


WORLDCHEFS – SEAFOOD OF SCOTLAND RECIPE CONTEST

Interview with the Winner Chan Hon Cho Chef De Partie, The Hong Kong Jockey Club. ABOUT THE CHEF I am a passionate chef who has been cooking professionally since I was 18 years old, although Hong Kong Chinese by birth, I always was interested and cooked ‘Western” food, based on traditional French cooking. I been working at the Derby Restaurant at the Hong Kong Jockey Club for almost 9 years with 2 Chefs who have worked in the UK, Chefs Donovan Cooke and Eyck Zimmer. I have participated in a few competitions at HOFEX in Hong Kong. I believe that exchanging ideas in those competitions helps me to become a better chef as well as meet chefs from around to world to exchange ideas and create new friendships. WHY MONKFISH? Besides it being Scotland’s superb premium fish, the monkfish is commonly known for its firm meaty texture and the sweetness of the shellfish flavour. It is a very versatile fish that can also take ‘robust” flavours and therefore really suits the ingredients I am using and the flavours and the dish I am trying to create. THE RECIPE INSPIRATION I combine traditional ingredients from Europe like Monkfish, Golden Beets, Beetroot, Horseradish and Turnips with flavoirs from Asia-Japan like Teriyaki Sauce, Katsuobushi (Bonito Flakes) and seaweed as well as Quinoa from Bolivia in South America to create a truly Global “East meets West Dish” that is not only reflective of current cooking trends but also an interesting flavour combination that is balanced and I enjoy to eat. I use cooking methods such as the modern “ low temperature cooking” to show the quality of the fish but I also incorporate traditional methods like “pickling” of the vegetables and deep frying to try and create contrasting flavours and textures.

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – SEAFOOD OF SCOTLAND RECIPE CONTEST

“EAST MEETS WEST” SERVES 6 PAX

INGREDIENTS

1.2kg Monkfish Fillet (4 X 200g) / 250g Bolivian Quinoa / 150g Beetroot / 300g Baby Golden Beets / 300g Baby Turnips / 30g Micro Cress / 24No Japanese Medicine Paper Sheets / 500ml Chicken Stock white / 5g Sea Weed Powder dried / 40g Lobster Coral dried and powdered / 50g Onions , white finely chopped / 2No Prawn Cracker. 100g Teriyaki Sauce / 200ml Fish Stock reduced / 50ml White Wine Vinegar / 50g Sugar / 5g Coriander Seeds / 20g Walnuts pieces / 10g Horseradish / 1No Lemon / 50g Bonito Flakes / 40ml Vegetable Oil / 1No Bay Leaf / 24 pieces Sakura Prawn (small Japanese prawns).

MONKFISH

Portion the monkfish fillets into 4 X 200g pieces. Season with salt and pepper and tightly roll in cling film. Slow cook at 68 C in a water bath for 15- 18 minutes or until the fish reaches 65 C core temperature. After take out of the cling film and pan fry in a hot pan with some vegetable oil until golden brown

QUINOA

Wash the quinoa quickly under cold running water. Sweat the finely chopped onions in vegetable oil without color. Add the washed and dried quinoa and add the chicken stock cook for approx. 10 minutes until just soft. Finish with the beetroot puree and season with salt and pepper. Last minute grate some raw fresh horseradish over the top when serving.

SAUCE

Reduce the fish stock with the bonito flakes by half – to approx. 100ml add the teriyaki sauce. Adjust seasoning and add a little squeezer of lemon juice – set aside

PICKLED GOLDEN BEETS AND TURNIPS

Cook the washed turnips and golden beetroots in their skin in salted boiling water ( separately) until just cooked. Refresh them in ice water and peel. Bring the sugar, vinegar, coriander seeds to the boil and infuse for 10 minutes. Pass through a sieve and add the cooked and cut golden beet and tunrips.

SEA WEED AND PRAWN CRACKER

Brush each of the Japanese Medicine Papers with egg white and sprinkle with dried. Seaweed, Lobster Powder and Prawn crackers and layer 4 on top of each other. Deep fry them in 180 C hot oil for 20 seconds until crispy and golden in colour, drain of a piece of absorbent paper.

ASSEMBLY

Place the sauce in the center of the plate and arrange the pan-fried monkfish on top. Arrange the beetroot quinoa in a half circle shape to one side and garnish with the pickled golden beets and turnips on top, finish with freshly grated horseradish and walnut pieces. Finally add some small micro cress for decoration. On the other side place the beetroot puree. Arrange the crispy cracker on top of the monkfish last minute just before pick up so it stays crispy. 30 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN

PROUD TO BE FILIPINO Madrid Fusion Manila 2015, held in April 2015 in Manila was a proud showcase of Filipino cuisine to the rest of the world. The iconic gastronomic conference welcomed top names such as Elena Arzak (Arzak) and Adonis Lui Aduriz (Mugaritz), charming them with the rich but relatively unknown world of Filipino flavours. Kudos to Filipino chefs such as Margarita Fores (Lusso, above), whose presentation of her work on working with local farmers received deafening applause. Crab fat, fresh cheeses, coca and organic soy sauce‌there is more in Philippines than the balut (fertilized duck egg).

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IN&OUT OF THE KITCHEN – NEWS

NEW TREND: THE CONGEE The congee is making its presence felt in menus - for breakfast, lunch, dinner and supper. Known as porridge, rice in soup or overcooked rice, this traditional Chinese comfort food looks set to become the new ramen. Other than just Thai rice, chefs are experimenting with a plethora of grains.

THE ‘NEW GOLD’ Here’s a scoop from South Africa – the rare prawn cultivar, the Monarch prawn, could soon reign supreme as ‘the new gold’ for discerning palates. Sizeable and fleshy, the Monarch prawn introduces a fresh flavour, adding the substance and texture that a chef will appreciate. Biorganics is a global rising star in the sustainable aquaculture industry with its designer Monarch prawn. After seven years of scientific research, it has joined the EU and the USA in developing a bio-secure food production system. This meets the new stringent international safety standards. And here’s the plus point: Aquaculture has become a UN focus because of its sustainability role; and has also been identified by international think tanks engaged in food security as a meaningful employer in global communities.

According to Chicago Tribune, versions such as congee with carnitas, scallion puree, hot sauce, peanuts and egg yolk or kasha with Peanut butter or Nutella works with kasha or oatmeal are just some examples.

CHEFS SWAP You can swap a lot of things in life that can range from the boring to the kinky, but have you heard of the chef swap? Mark your calendars for July, when 37 of the world’s best chefs from 17 countries will swap kitchens for one night and serve the public at the same time. This crazy idea is thanks to Gelinaz!, who has taken the idea even futher than a one night only dinner – the chefs won’t just be swapping kitchens, they will also be living the lives of their chef mates – from walking their dogs to having family meals. And that’s all – we think.

IN&OUT OF THE KITCHEN THE ISLE OF MULL AWAKENS Whisky lovers should make space in their collection for the Ledaig 42-Year Old single malt, produced by the only distillery on the Isle of Mull in Scotland. Ledaig is releasing a one-off, rare single malt – a robust and smoky 42YO with a rich history. The whisky, of 1972 vintage, is the rarest and oldest Ledaig ever released. With only 500 bottles of Ledaig 42 year old available, the next 40YO Ledaig single malt will not be available until 2036. The story of handcrafted Ledaig 42 Year Old originates on the Isle of Mull at the Tobermory Distillery where Master Blender Ian MacMillan replaced Ledaig’s original casks with high quality Oloroso Sherry barrels to rejuvenate the liquid. Collectors of this rare, limited edition Ledaig malt will receive a handcrafted copper momento created from the retired distillery stills entitling them to receive a bottle of Ledaig 10 Year Old from the last distillate from the now retired stills , which will be available in 2025. Priced at SGD7,000 per bottle, contact www.whiskystore.com.sg for orders. 32 WORLDCHEFS MAGAZINE


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Changing tables

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IN&OUT OF THE KITCHEN – NEWS

THE GOOD TASTE BUSINESS FOR PEACE AWARD The Business for Peace Foundation this week announced the selection of Dilmah Founder Merrill J. Fernando, as one of the 2015 Oslo Business for Peace Honourees by the Award Committee of Nobel Laureates in Peace and Economics. ABOUT THE AWARD The Foundation annually names honourees for the Oslo Business for Peace Award in recognition of business persons who, through their own actions and commitments truly are business worthy, promoting socially responsible and ethical business practices in an outstanding way, and standing out as examples to the world. DILMAH’S STORY Mr Fernando is the founder of Dilmah, Sri Lanka’s leading tea brand. After ending his formal education with the then-equivalent of advanced school level, Fernando moved to Colombo to train as a tea taster. He soon recognized that the amount of labor involved in growing tea in the traditional artisanal manner, combined with the profits going into the wrong pockets, meant that the Ceylon tea industry and its two million dependents would not have a future unless the structure of the tea trade changed. Fernando made a commitment to establishing his own tea brand and fought against Western interests for 38 years until his Dilmah brand was born in 1988. Twenty-five years after the launch of Dilmah, its single-origin, unblended teas are now sold nearly 100 countries. In 1962, Fernando began to share the earnings from his business with his staff and workers. As the business has grown, a minimum 10 percent of the pre‐tax profit is used to fund the work of his MJF Charitable Foundation, which emphasizes empowerment of differently able and underprivileged people in their communities with dignity and in a sustainable manner.

“Goût de/ Good France celebrated French gastronomy in various locations worldwide on March 19, 2015. More than 1,000 chefs across five continents participated, served up dishes that honoured the French cuisine, its capacity for innovation, and its values. This idea was kickstarted by Chef Alain Ducasse, who was inspired by Auguste Escoffier, who in 1912 started Les Dîners d’Épicure (Epicurean Diners). The idea is simple: In one day, one menu is served in cities around the world, to as many guests as possible. In 2015 Alain Ducasse took the idea further , bringing all categories of restaurants together globally. This international event took place on March 19 2015 and marked the first concrete demonstration of French cuisine’s recent listing in the “Intangible Cultural Heritage of Humanity” category by UNESCO, and its influence on the world. The Aim of this project is to carry on the traditions of French cuisine with pride. Plus, a portion of the proceeds went to local charities. There’s every reason to eat well!” - Constantinos Kyrlakis, Young Chef Ambassador of Southern Europe & President of the Young Chef club Cyprus (Y.C.C.)

WHAT OTHERS SAY “I think the idea behind the Oslo Business for Peace Award, and the potential impact it may have, is important and inspiring. It is important to encourage businesspersons to be conscious of the role they can play as individuals to foster stability and peace.” Nobel Laureate H.E. Kofi A. Annan. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – DILMAH REAL HIGH TEA SUPPLEMENT

DILMAH REAL HIGH TEA GLOBAL CHALLENGE STIRS UP A STORM Dilmah Real High Tea Challenge, the toughest tea challenge in the world is endorsed by the World Association of Chefs Societies (Worldchefs) and will see its finals in July 2015. Dilmah, the Sri Lankan family tea company pioneered the Dilmah Real High Tea Challenge in 2007, when Dilmah Founder – Merrill J. Fernando felt that the High Tea occasion - an important occasion for friends and family to enjoy each other’s company, which was originally crafted around tea had lost its affinity with its origins. He felt that tea had been relegated to the bottom of a menu overcrowded with the traditional high tea fare that lacked inspiration, originality and most importantly any connection to tea. A passionate tea grower who worked tirelessly to share the joy of ‘real’ tea with the tea lovers around the world, he vowed to put the tea back in High Tea. Thus Dilmah Real High Tea was born. The simple objective of the competition is to put the ‘tea’ back in high tea, giving it authenticity, enhancing its the overall quality. The criteria for judging is very simple; understanding the exact influence of terroir, the awareness of the rationale, the knowledge of the exact taste of different teas, the perfect brew, the use of sustainable ingredients ideally sourced from a family business which reflects the family values that are also an integral part of Dilmah. “We are bringing tea to a new generation, adding quality and contemporary elegance to the ritual of afternoon tea.” said Dilhan C. Fernando, the son of Merrill J. Fernando, Founder of Dilmah. “Tea is good for you, it brings friends together but is also luxurious, indulgent and pairs beautifully with fine food,” adds Merrill J. Fernando, Founder of Dilmah. The competition kicked off in a flurry of activity and has traversed the world across Australia, New Zealand, Netherlands, UAE, Hong Kong, Macau, Thailand, Malaysia, Singapore, Chile, Indonesia and France with the participation of hospitality sector heavy weights such as Shangri-La, Hilton, Radison Blu, Novotel, Intercontinental, W Hotels and other such prestigious institutions, taking along with it the joy and the wisdom of tea, awakening a new respect among the culinary, hospitality and mixology professionals around the world. Each national challenge is judged by a panel of world-renowned professionals which includes Bernd Uber – recipient of the exclusive and revered Sidney Taylor Memorial Black Hat Award, Dilhan C. Fernando – Director Marketing Dilmah Tea, Director Dilmah School of Tea and the visionary force of Dilmah Tea Gastronomy and, of course, some of the biggest names in the culinary world like Simon Gault, Uwe Micheel, Tony Khoo, Peter Kuruvita and more. Between a true tea connoisseur and some of the most prolific names in the culinary world, winning the national title is a tall order. 36 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – DILMAH REAL HIGH TEA SUPPLEMENT

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IN&OUT OF THE KITCHEN – DILMAH REAL HIGH TEA CHALLENGE SUPPLEMENT

THE CHALLENGERS July 2015 sees the celebration of this unassuming herb in all its glory when 23 National Winners from all around the globe will be arriving in Sri Lanka to compete against one another in a quest for a really tea inspired 21st century high tea. The world holds its breath. Who will win the ultimate battle of tea? RESTAURANT VERMEER Vermeer has a prestigious reputation to maintain and performs so with grace, thanks to a friendly and professional team. Represented by Chef de parti Vilmos Dohnal (Chef de parti) and Wesley Schipper (Sommelier).

SHANGRI-LA KL A hidden paradise in the heart of a bustling metropolis, ShangriLa Kuala Lumpur lives up to its legendary hospitality to deliver an unforgettable experience and an afternoon tea that is said to be the best in town. Represented by Usmarini binti Amril & Yam An Nie.

SHANGRI-LA HOTEL BANGKOK A tropical retreat by the magnificent River of Kings, Shangri-La Hotel Bangkok is as relaxing and unwinding as gliding down the Chao Phraya River. Represented by Reinolf Moessl & Wilai Tangprasertsuk

MGM MACAU The stunning MGM Macau pulsates with the energetic spirit of Macau’s multi-faceted heritage, mirroring Macau’s Portuguese roots. Represented by Kenny Chen & Ellen Dong.

SHANGRI-LA BARR AL JISSAH RESORT AND SPA An oasis of luxury merged together with Arabian flavours, the Shangri-La Barr Al Jissah Resort and Spa is a blissful melange of fine restaurants and exquisite beauty. Represented by Alpesh Dias (Service Leader – Culinary) and Sunil Kumar Puzhakkaldam Kulapura (Service Leader – F&B Service).

HONG KONG CRICKET CLUB The Hong Kong Cricket Club, founded in 1851, is the oldest cricket club in Asia, providing Cricket, Sports & Recreational activities to Members and the wider community for over 160 years. Represented by Jason Chan Yee Chiu & Ho Wing Hong.

“The RHT challenge has changed my perspective on tea. It’s not just a leaf which goes through a process to have a cup of tea, but is a very unique ingredient as well if used in a proper way.”

We happily switched to Dilmah tea over 4 years to the great satisfaction of our members, there was so much more to Dilmah than just a company. Everything we believed in as a club they also stood for Integrity, Quality, Ethics, Tradition and Our Customer but most of all they made us feel like family.”

RADISSON BLU HOTEL DUBAI DEIRA CREEK Nestled on the banks of Deira Creek and built in 1975, the Radisson Blu Hotel, Dubai Deira Creek is well known for its superior hospitality and its unparalleled cuisine. Represented by Dammika Herath (Pastry Chef) and Lloyd Aleta (Team Leader).

ISLAND SHANGRI-LA, HONG KONG An iconic masterpiece that soars above the heart of Hong Kong, Island Shangri-La is also home to the is also the place to delve into a lobster-inspired afternoon tea at Lobster Bar and Grill. Represented by Ng Wai Kee & Ernest Wong.

“I first thought that taking tea is just like drinking any other hot beverages. But with Dilmah Tea and its wide selection, it made me realize that it is an art that must be enjoyed and one must understand its intricateness so that it can be paired with other food.”

“Tea always has been considered the ultimate health choice. Where tea can enhance the aroma and flavour of the dish”

QANTAS LOUNGES Named Best Australian Lounges at the 2012 Australian Business Traveller Awards, Qantas Lounges continued its winning streak by winning the national title at the Dilmah Real High Tea Australia Challenge Australia. Represented by Geoff Laws & Shaun Thompson. THE LANGHAM, AUCKLAND The Langham Hotel Auckland embodies the enchanting hospitality and timeless elegance of the original Langham grand hotel. Represented by Volker Marecek & Benjamin McManus. ‘The Dilmah Real High Tea Challenges has made me taste and think about tea in respect to their own unique terroir. Once I understood this, tea and gastronomy started to make sense. ‘ 38 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – DILMAH REAL HIGH TEA CHALLENGE SUPPLEMENT

THE EMIRATES ACADEMY OF HOSPITALITY MANAGEMENT EAHM is an integral part of the Dubai-based luxury hospitality company the Jumeirah Group and is home to budding culinary professionals from around the world. Represented by Max Rauch & Michael Kitts. STAMFORD PLAZA BRISBANE An iconic hotel that offers stunning views of the city and the most indulgent high tea experience in town. Represented by Revecca Fujiwara Montgomery & Natalie Noriega. “We are all about creating from the heart and following our traditions; and this is exactly what Dilmah teaches us: to be passionate about tea, to be passionate about what we do” SHANGRI-LA HOTEL SYDNEY Take in the grand views of the spectacular Sydney harbour and enjoy afternoon tea in the tranquil surroundings of the Lobby Lounge & Terrace at the Shangri-La Sydney. Represented by Althea Eley & Felicity Goodchild. MUSEUM ART HOTEL Owned and created by a passionate art collector the Museum Art Hotel in Wellington is a treasure trove for an art lover. Represented by Laurent Loudeac & Camille Furminieux.

CAFÉ TURRI Located in charming Valparaíso in Chile Café Turri serves up some amazing dishes in a celebration of true Chilean flavours. Represented by Cristian Gomez & Catalina Venegas. INTERCONTINENTAL AMSTEL AMSTERDAM The five star hotel InterContinental Amstel Amsterdam is a unique blend of contemporary comfort and historic details. The hotel’s legendary and well-earned reputation, spanning almost 150 years, is the result of its unique, personal service, homely atmosphere and beautiful setting. Represented by Joost Van Der Hoven & Rob Rademaker. “The variety in different styles and the world of flavours in Dilmah Tea is spectacular! Because of this we had many options to choose from while pairing with numerous dishes and to create new and stunning cocktails. Knowing that we have to take it up to the best of the world with world’s best tea we are really looking forward to the Dilmah Real High Tea Championships in Sri Lanka, home of Dilmah.” THE TEA ROOM AT THE NATIONAL GALLERY OF VICTORIA Located on Level 1 of National Gallery of Victoria, Tea Room offers a modern interpretation of a timeless tradition.  Macarons, éclairs and a delectable array of cakes and savouries, are all handmade by a team of talented pastry chefs. Represented by Selvana Chelvanaigum & Ian Jones. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – DILMAH REAL HIGH TEA CHALLENGE SUPPLEMENT

UP CLOSE AND PERSONAL WITH DILMAH REAL HIGH TEA CHALLENGE GLOBAL FINALS JUDGES

DILHAN C. FERNANDO

SIMON GAULT – NEW ZEALAND

Dilhan C. Fernando is the younger son of Dilmah Founder, Merrill J. Fernando and is the Director of the Dilmah School of Tea, the first international school of tea, which has sessions in Colombo and, in partnership with the Institute Paul Bocuse, in Ecully, France. His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-Series, designer gourmet teas and an entirely contemporary approach to a traditional beverage. He is described by Herve Fleury, Director of the Institute Paul Bocuse as, “A man who is passionate, totally supple in his expertise, simple and delicate in his approach and his words.

Innovative and entrepreneurial chef Simon Gault started as an apprentice chef at Antoines in Parnell – just the first in a string of top restaurants in New Zealand and Europe where he gained invaluable and varied experience. More recently he has been involved in running several high profile New Zealand Restaurants and is currently starring as a judge on TV One’s Master Chef New Zealand. When Kevin Roberts the CEO of Saatchi and Saatchi Worldwide was asked what his favourite recipe was, he replied “Simon Gault’s telephone number”.

WHAT CAN PARTICIPANTS DO TO IMPROVE THEMSELVES? We often find ourselves correcting contestants on the fundamentals. Even amongst regular tea drinkers, tea is very rarely treated with proper respect and as a result the leaf is unable to give its best. Brewing tea properly, using good water, with relatively low dissolved solids, ideally spring water and not mineral water, using freshly boiled water, brewing for the right time and stirring occasionally are all comparatively simple elements of brewing which are unfortunately overlooked too often. If that essential first step is inadequately performed, the rest, however advanced the culinary style or mixology, cannot succeed. It is these simple shortcomings that constantly surprise us through their recurrence.

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ANY EXPECTATIONS AT THE FINALS? The main thing I am looking for is balanced flavours throughout whilst showcasing the high qualities of the tea. This combined with superb presentation whilst bringing an element of theatre to the experience. The seamless, harmonious display of teamwork between the waiter and chef whilst taking the customers/judges on a journey that they will never forget.


IN&OUT OF THE KITCHEN – DILMAH REAL HIGH TEA CHALLENGE SUPPLEMENT

PETER KURUVITA – AUSTRALIA

BERND UBER – AUSTRALIA, WORLDCHEFS JUDGE

Drawing inspiration from his Australian and Sri Lankan origins, Peter commenced his career as a chef apprenticeship in 1979. After his first role as a commis chef at the One Star Michelin restaurant – Rue St Jacques in London, he returned to Sydney in early 1984 to take up the chef position at Barrenjoey House, during which period the restaurant was awarded a Sydney Morning Herald One Chef Hat rating. Peter is regularly invited as a consultant on a range of new restaurant projects and also appears as guest chef in a range of leading hotels around the world. In April 2003 Peter returned to Sydney to open and run his own restaurant. Now he manages Flying Fish Fiji Islands amidst his other culinary assignments around the world.

Bernd is the recipient of many culinary awards, the most prestigious being the Sidney Taylor Memorial Black Hat Award, issued by the Australian Culinary Federation, Victoria. Over the past 25 years Bernd has been invited to judge many culinary competitions, including being the international judge for Gulfood, Dubai, Melbourne Culinary Challenge and the Dilmah Real High Tea and Tea Sommelier competitions in collaboration with the Chefs Guild of Sri Lanka and endorsed by the World Association of Chefs Societies (Worldchefs) at Culinary Art, 2003, 2005 & 2007.

WHAT ARE YOUR DISCOVERIES FROM JUDGING SO FAR? Many have come across, the rapid infusion of tea with alcohol, vaporising the flavour and characteristics of tea and then presenting it as a sensory activation, turning tea and its flavours into crystals, leathers and soils. The slow infusion of tea into oil by using sous vide methods, to not only bring the flavour of tea back but surprisingly bringing out the chlorophyll of the tea from a black tea, producing a green oil! We also decided that we would allow some of Dilmah’s amazing teas and infusions to be used as a substitute for a common ingredient, as in cinnamon in apple pie and ginger in ginger bread as an example, so the food did not always have to have the taste of tea. But I have told all the participants that the most important thing about using tea in cooking is that you have to brew it for longer and stronger.

WHAT WAS THE MOST MEMORABLE INCIDENT AT THE CHALLENGE? One of the last teams to be judged in Bangkok / Thailand seemed to me to be very over the top with overdone floral arrangements on the table. I remember to mention to my fellow judges that it reminded me of the” Chelsea Flower Show” in England. So when we finally were seated my eyes were opened indeed. A European chef and a Thai lady introduced us to the celebration of a Royal Thai High Tea celebration. So it all fell into place. The food used was all coming from Royal estates, set up by the king, the table settings used were reserved only for Royal visits to their establishment. The whole experience for me was a mind blowing one. Everything displayed and served showed Royal opulence, the way Thais respect and treat their Royal family.And at my de-brief I had to eat humble pie, as I mentioned to the team that I had been a bit hasty in judgement when I saw their table at first. Another comment had been, how impressed I was, that a European chef can show the knowledge of Thai Royale family, traditions and food, amazing, that is pure passion!

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – INGREDIENT

NEW TERRITORIES Valrhona’s latest cocoa farming collaboration in the Dominican Republic offers more than just chocolate; it’s also a project that aims to give back to the community. We catch up with Julien Desmedt from Valrhona. WHAT IS SO SPECIAL ABOUT THE COCOA FARMING IN THE DOMINICAN REPUBLIC? The Dominican Republic has a rich tradition of cocoa farming, stretching back centuries. Cocoa is so much a part of the island’s identity that it’s sometimes called the Island of Cocoa.

scientific research into agronomy and sustainable development. It also produces cocoa for use in our single estate couverture. We are also deeply involved with the local community, most recently having worked with Rizek Cacao and the Fuparoca Foundation to rebuild the local primary school.

Our involvement with the Dominican Republic started over a decade ago when we first began working with Rizek Cacao. The Rizek family has been farming cocoa for generations, ever since Nazario Rizek founded the company in 1905. Nowadays, Rizek Cacao is one of the most important cocoa producers in the Dominican Republic, owning several plantations and maintaining close links with more than 9,000 small producers.

WHAT WERE SOME OF THE CHALLENGES INITIALLY? We initially encountered problems sourcing cocoa that met our exacting standards of quality. When we first decided to explore Dominican cocoa, the most commonly found beans on the market were poorly fermented and dried and primarily intended for mass-market consumption in the United States. However, given the wealth of natural resources and the island’s long history of cocoa cultivation, we believed we would find an exceptional cocoa variety if we looked hard enough. Our search led us to Rizek Cacao, and the rest is history.

HOW DIFFERENT IS IT FROM THE OTHER COCOA FARMS VALRHONA WORKS WITH? We always try to build strong relationships with the all the producers we work with, and our relationship with Rizek is no exception. This means we collaborate on growing, harvesting and processing the beans, contribute to the local community and commit to long term contracts. What’s different about our work in the Dominican Republic is the flavors of the cocoa and the fact we own a plantation there. Dominican terroir produces beans with unique aromatic profiles, which are valuable additions to the range of flavors we offer. We make three single origin couvertures using Dominican cocoa beans: Tainori 64%, Bahibe 46% and our Loma Sotavento single estate chocolate. Secondly, in 2010 we took the step of investing in a plantation in the Dominican Republic. The plantation serves as a test bed, allowing us to carry out 42 WORLDCHEFS MAGAZINE

WHAT WERE SOME OF THE PIECES OF EXPERTISE VALRHONA SHARED? Flavor is hugely important to everything we do. We have worked closely with Rizek’s farmers to pass on this knowledge, helping them to develop their palettes and an understanding of the depth of flavors their cocoa holds. We’ve also work hand in hand with Rizek to invest in developing the best agricultural practices and so raise the quality of Dominican cocoa. To do this, we’ve drawn on scientific research and knowledge of farming techniques that we’ve built up over the years. WHAT ARE SOME OF THE ACCOMPLISHMENTS SO FAR THAT HAS MADE AN IMPACT IN THE D.R? Our work in the Dominican Republic has had several impacts. We’ve


IN&OUT OF THE KITCHEN – INGREDIENT

helped farmers to improve their practices and helped them to deepen their understanding of flavor in cocoa. This in turn has helped them enhance their ability to produce to better quality cocoa and increase their knowledge of the chocolate making process. An accomplishment we’re particularly proud of is the construction of the new Los Indios primary school, and how we managed to involve our customers in the project. The school was really important to the local community but was in desperate need of repair. In partnership with the Rizek family and the Fuparoca foundation, we decided that a new building would be far more suited to the community’s needs than simply renovating the old one, and so we decided to rebuild the school entirely. We also launched a special “Cuvée du Partage” chocolate in 2013 using beans from the Loma Sotavento plantation, whereby for every kilo sold, 1€ was put towards renovating the school. This allowed our customers to contribute in a very direct way to the wellbeing of the community in Loma Sotavento. Thanks to this chocolate, and the support of our customers, we were able to continue making improvements to the local school at the plantation, including connecting it up to a water supply, creating a patio area for the children to eat lunch and building a playground. ENVIRONMENTAL FARMING - IS THIS A NEW APPROACH IN COCOA FARMING? Environmental cocoa farming is both a new and a very traditional way of growing cocoa. The idea is to eliminate the use of pesticides and to provide the optimal conditions for the cocoa trees to grow. By planting different types of trees alongside the cocoa, farmers following environmental farming practices provide their cocoa trees with the shade they need to flourish and so ensure that they remain productive for longer. Mixing different trees species also ensures the health of the cocoa trees by making it harder for pests and disease to spread from one cocoa tree to another. Both mixed planting and decreased use of pesticides has the added benefit of promoting biodiversity and a robust ecosystem. HOW DOES THIS IMPACT THE EVENTUAL PRODUCT? Environmental farming has several beneficial impacts on the final product. By ensuring the cocoa trees are happy and healthy, we are able to grow the best quality beans possible. This is vital for producing great tasting chocolate. These practices also ensure that the final product not only tastes good, but that it has also made a positive contribution to both the environment and the farmers’ lives. By farming in this environmentally friendly way, farmers are able to protect their cocoa crops, grow other crops to supplement their diets and incomes, produce better quality yields over a longer period, and to protect their environment. WHO ARE THE CHEFS USING THE LOMA SOTAVENTO CHOCOLATE? Many leading chefs around the world have used our single origin Dominican couvertures, from French chefs Christophe Adam and Sophie Tel to Heston Blumenthal at the The Fat Duck, one of the world’s leading restaurants and holder of 3 Michelin stars. Other great examples include Daniel Boulud, who used Loma Sotavento for a “Fleur de Café” dessert in his New York restaurant, Lincoln Carson, who made a Red Velvet recipe using Bahibe, and JBF Pastry Chef of the Year winner and Relais Desserts International member François Payard, who this year created beautiful Easter eggs using Loma Sotavento chocolate.

THE CHOCOLATE BLACK BOOK What are the chooclates that leading chefs are using? Here you go. “All three of the single origin Dominican chocolates add to the range flavors offered Valrhona. Each lends itself well to different applications and new flavor pairings. Tainori 64%, for example, has notes of yellow fruit and warm bread which pairs really well with red or yellow fruits, warm spices like vanilla, cinnamon and ginger or flavors like nuts and honey. The latest innovation with this origin is the Bahibe 46%, which provides a new balance between dark and milk chocolate. Before launching Bahibe, many chefs were adding dark chocolate to their milk chocolate to achieve a the intensity of flavor of a dark chocolate while retaining the creaminess of a milk chocolate. Bahibe is the perfect answer to this need. It also opens the way for a wide variety of flavor pairings, including some that were previously only possible with dark chocolate, such as spices and caramel. Other flavors Bahibe pairs really well with include sweet fruits like banana and pineapple, as well as honey, biscuit and toasted sesame. Loma Sotavento is a limited edition, single estate chocolate. It is special as it allows chefs to tell customers an even more personal story about the cocoa through their menu – where the cocoa comes from, the farmers,Valrhona’s social commitment, expertise in flavor and quality.”

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – RECIPE

ROSSO SUNDEA by l’Ecole du Grand Chocolat SERVES 24 PERSONS BAHIBÉ ICE CREAM

ALMOND ÉCLAT D’OR STREUZEL

Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar. Pour the milk into a saucepan and heat. At 30°C, add the sugars and glucose. At 40°C, add the chocolate by gradually pouring the hot mixture onto the melted chocolate, mixing until elastic and then blend to perfect the emulsion. At 45°C, finish with the stabilizer/sugar mixture. Pasteurize at 85°C for two minutes and then chill rapidly to 4°C. Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours. Blend and churn at between -6°C and -10°C. Store in the freezer at -18°C.

Roast the flaked almonds in the oven at 150°C for around eight minutes. Cut the butter into small cubes, and place in a free-standing mixer with a paddle attachment. Add the soft brown sugar and flour and blend until the mixture comes together. Scrape out the vanilla bean and add, along with the Éclat d´Or, salt, and cooled roasted almonds. Mix briefly, taking care not to break the mixture down too much. Set aside in the refrigerator or freezer until ready to bake. Break into largish pieces and then bake at 150°C with the damper open for 12-14 minutes until golden brown.

RASPBERRY JUICE

Use a piping bag with no nozzle to pipe around 25g of Bahibé Ganache in a ring in the sundae dish. Arrange the berries around the sides, alternating strawberry halves and raspberries (around 60g). Use a pipette to garnish the berries and the center of the dish with Glossy Raspberry Juice. Add around 12g of Almond Streuzel, placing it between the berries. When ready to serve, sprinkle the fruit with some lime zests. Place a good scoop of milk chocolate ice-cream (around 45g) in the center of the dish. Optional: finish with a curved disc of milk chocolate. For the chocolate decoration, temper some milk chocolate couverture. Place some blobs of couverture on an acetate strip and then place a second acetate strip on top, pressing down lightly. Shape in a large U-shaped mold. Leave to set at 17°C.

875 g whole milk / 55 g caster sugar / 105 g atomized glucose / 25 g invert sugar / 235 g Bahibé Lactée 46% Couverture / 5,2 g combined stabilizer.

645 g whole frozen raspberries. Leave the raspberries overnight in a bowl to thaw. Seal the bowl completely with food wrap and then cook the raspberries in a bainmarie for two hours until they release a large amount of juice. Strain through a chinois without pressing the fruit.

WHIPPED BAHIBÉ PASSION FRUIT GANACHE

120 g passion fruit pulp / 15 g invert sugar / 15 g Glucose / 170 g Bahibé Lactée 46% Couverture / 330 g whipping cream 35% fat. Heat the passion fruit pulp with the invert sugar and glucose. Pour a little of the pulp onto the melted chocolate. Mix rapidly. The mixture will separate. Add the remaining pulp in several goes, continuing to mix until smooth, glossy and elastic. Blend to perfect the emulsion. Add the cold cream and blend again. Set aside in the refrigerator, overnight if possible. Whip until smooth. 44 WORLDCHEFS MAGAZINE

75 g flaked almonds / 95 g dry butter 84% fat / 95 g soft brown sugar / 35 g all-purpose flour / 75 g Éclat d´Or / 0,8 g salt / 0,5 vanilla bean.

ASSEMBLY AND FINISHING

More information on www.valrhonaprofessionals.com


The Spirit of Sterling White Halibut Sterling White Halibut pioneered farming of halibut and are today the worlds largest producer. We provide farmed halibut from the cold, crystal clear Norwegian fjords, for use in both classic and modern restaurant kitchens. Sterling White Halibut is in charge through the entire value chain from brood足 stock to the final customer. In addition our popular Sterling Academy gives the neces足 sary education and support the professional kitchen needs. The Sterling White Halibut brand is your guarantee of safe, pristine, first class fish, and is found on the menus of many of the best chefs in the world.

The Spirit The Fish The Chef The Presentation The Academy The Company

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Credit: Photo – Le Fotographe – Sirha 2015 – Coupe du Monde Patisserie 2015

IN&OUT OF THE KITCHEN – RECIPE

THE PLATED DESSERT By the Italian National Pastry Team

KEEPING IT

SWEET

The Italian National Pastry Team took the podium as the champions at the prestigious Coupe du Monde Patisserie 2015 with the theme “Neverneverland”. The sweet action was sizzling hot at the 14th edition of the Coupe du Monde de la Pâtisserie in November 2014, Lyon. 21 teams from all parts of the world – composed of a pastry chef, a chocolate specialist and an ice-cream maker – competed in front of 2.700 enthusiastic supporters in an exceptional atmosphere. The Italian National Pastry team captained by Emmanuele Forcone was awarded the trophy after ten hours of intense competition where they demonstrated audacity, creativity and innovation. This is the 7th time Italy makes the podium. The country’s previous achievements include 2 gold medals (2015-1997), 2 silver medals (2011-2009) and 3 bronze medals (2013-2007-2001). 46 WORLDCHEFS MAGAZINE

This creation is based on Peter Pan, a famous novel that has fascinated both adults and children across ages. For this plated dessert, the Italian team worked on the balance between creaminess and crispness, highlighting the freshness and acidity of red fruits and the flavor of the almonds. LITTLE CRISPY WAFFLE “LACE”

80 g butter / 100 g weak flour / 100 g egg whites / 250 g sifted sugar (small size) / 19 g lemon juice Ravifruit / 1 Bourbon vanilla bean. Melt the sugar in the egg whites and add the lemon juice. Mix the flour with the butter and the vanilla pulp. Add slowly and gradually the syrup. Chill for 2 hours in the fridge before use. Spread to 1 mm thickness and bake in oven at 180° C for 7 mins.

TRANSPARENT GELATIN

250 g Absolut Cristal neutral gelatin / 65 g water / 60 g dextrose. Heat all the ingredients together and use the mixture.

BIANCOMANGIARE

115 g milk / 4 g lemon peel from Amalfi / 40 g sugar / 40 g dextrose / 70 g almond cream from Avola / 6,5 g gelatin 120 bloom / 30 g water for gelatin / 370 g fresh cream half whipped. Infuse the lemon peel with the milk in fridge at 4° C for 12 hours . Hydrate the gelatin . Filter the milk ,cook at 40° C and mix with the sugar. In a mixer,


Credit: Photo – Le Fotographe – Sirha 2015 – Coupe du Monde Patisserie 2015

IN&OUT OF THE KITCHEN – RECIPE

emulsify almond cream, add the gelatin previously melted in the microwave. When the mixture reaches 25° C , lighten with half whipped cream.

Whisk in planetary pastry the sugars and the trehalose. At last add the sifted icing sugar. Spread to 2 mm thickness with a chablon. Cook at 80° C for 4 hrs.

STRAWBERRY, RASPBERRY AND LEMON COULIS

EXTERNAL TUBE OF MERINGUE

125 g strawberry pulp Ravifruit / 125 g raspberry pulp Ravifruit / 30 g sugar 10 g dextrose / 6 g gelatin 120 bloom / 30 g water for gelatin / 1/2 lemon peel from Amalfi chopped / 5 g lemon juice Ravifruit Hydrate the gelatin with the water. Cook at 40° C the pulps and melt the sugars insides. Melt the gelatin and add a small part of fruit pulp; spill the remaining pulp to incorporate the mixtures.

STRAWBERRY, RASPBERRY AND LEMON SAUCE

125 g raspberry pulp Ravifuit / 125 g strawberry pulp Ravifruit / 20 g glucose syrup 42 DE / 5 g dextrose / 1,5 g lemon peel from Amalfi / 25 g sugar / 0,4 g salt / 4 g gelatin 120 bloom / 20 g water for gelatin. Hydrate the gelatin, cook at 40° C the pulps and melt the sugars insides. Melt the gelatin and add a small part of fruit pulp; spill the remaining pulp to incorporate the mixtures.

ALMOND ICE CREAM

1470 g fresh milk / 400 g fresh cream / 32 g dextrose / 245 g sifted sugar (small size) / 100 g trehalose / 90 g dehydrated glucose 35 DE / 125 g milk skimmed in powder / 12,5 g stabilizing agent / 0,5 g salt / 130 g sweet almond paste / 100 g sweet chopped almonds / 10 g peeled bitter almonds / 50 g inverted sugar syrup / 2 lemon peel Mix the sugars with the stabilizing agent, cook at 40° C the milk and the cream, add the milk in powder and cook at 50° C , add the sugars and the salt and pasteurize at 85° C, cool and add the almond paste and the inverted sugar, chill for 12 hours and whisk.

INTERNAL TUBE OF MERINGUE

100 g fresh egg whites / 200 g sifted sugar (small size) / 50 g icing sugar / 50 g trehalose.

100 g egg whites fresh / 1,5 g red dye powder water soluble / 300 g icing sugar. In the planetary pastry, whisk all ingredients. Spread 0.4 mm thickness, with a chablon. Cook at 80° C for 4 hours.

VANILLA AND LIME CREAM GANACHE

125 g full fresh milk / 6 g glucose / 7 g gelatin / 185 g white chocolate Ivoire 35% / 250 g cold liquid cream / 1 vanilla bean bourbon / 1 vanilla bean tahiti / 1 g lime peel. Infuse the lime peel in the milk for 12 hours at 4° C. Filter and boil the milk, the glucose and the vanilla pulp. Spill into the white chocolate, emulsify first with the spatula after with the mixer. Add the cold cream delicately and gradually incorporate, and emulsify the mixture.

SPONGE CAKE MERINGUE

270 g egg whites / 236 g egg yolks / 375 g fine sugar / 210 g weak flour / 56 g potato starch. In the planetary pastry whisk egg whites with the sugar. At last incorporate the egg yolks delicately and gradually little by little. With a spatula add the sifted powder. Spread to 8 mm and cook at 220° C for 8-10 minutes.

INFUSION OF LEMON

125 g water / 25 g sugar / 25 g dextrose / 20 g lemon pulp Ravifruit / 2 g lemon peel. Boil the water with the sugar and add dextrose. Add the lemon peel and the lemon pulp. Let infuse for 120 min. Filter and use it.

Visit www.cmpatisserie.com for more information. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – ELLE & VIRE ADVERTORIAL

THE GOURMET’S CHOICE Three top pastry chefs show their creations with the ground-breaking Sublime, Cream with Mascarpone. Elle & Vire Professionnel®’s exceptional Normandy location and dairy prowess has ensured that it has continued to supply chefs with a range of specialist creams with specific performance-related uses since 1947. Today, the company has broken new ground by combining the consistency of Excellence Cream with mascarpone, the gourmet’s choice. Sublime, Cream with Mascarpone is an innovative blend made with 30% of mascarpone and 70% of Excellence Whipping Cream. Chantilly creams, reinterpreted pastry creams, plain, with chocolate or passion fruit juice, panna cotta mousse, intense ganache, piping decoration but also risotto, espuma...the possibilities are limitless to make every recipe a success. Definitely a must for cooking and pastry chefs driven by the quest for excellence.

TROPICAL FRUIT PRESERVE 300 g guava puree / 50 g passion fruit puree / 20 g ginger puree / 200 g diced mango / 5 g yellow pectin / 20 g sugar (A) / 80 g sugar (B) SUBLIME COCONUT 500 g Elle & Vire® Sublime Cream with Mascarpone / 100 g coconut puree, not completely smooth / 30 g sugar / 3 vanilla beans, split and scraped / 20 g Malibu® (optional) HIBSCUS JELLY 25 g hibiscus flowers / 500 g water / 80 g sugar / 35 g powdered glucose / 20 g pectagel 843 Louis François / 6 g lemon juice / Rose extract

METHODS ASSEMBLY AND PRESENTATION Sliced mango / Fresh flowers / Neutral glaze / Lime zests / Passion fruit seeds SHORTBREAD PASTRY Combine the butter and all the powdered ingredients including the salt until the mixture resembles fine breadcrumbs, and then add the eggs. Refrigerate to rest. Roll the dough out to a thickness of 2 mm then line the ring moulds. Leave to rest. Bake in a fan-assisted oven at 150°C. FONDANT Soften the butter. Add the icing sugar, ground almonds, coconut, and starch. Gradually add the eggs then the warm cream. TROPICAL FRUIT PRESERVE Bring the purees to the boil and add the sugar (A) and the pectin. Add the sugar (B) and heat to 51% Brix (102°C). Add the diced mango, cook for a further 3 minutes then leave to cool. SUBLIME COCONUT Combine all the ingredients using a mixer. HIBISCUS JELLY Bring the water and the hibiscus flowers to the boil. Infuse for 30 mn. Strain through a sieve. Combine the sugar with the pectagel and the powdered glucose and add to the infusion. Boil for 3 mn, stirring continuously. Remove from the heat, add the lemon juice and strain through a sieve. Cool then add the rose extract. Blend. ASSEMBLY AND PRESENTATION Spread the fondant and the tropical fruit preserve onto the tart base. Transfer to a Demarle® Silpain and bake in the oven at 150°C. Leave to cool. Add different sized balls of Sublime coconut. Add mango slices and coat with neutral glaze. Add flower petals, hibiscus jelly, lime zests and passion fruit seeds.

ASIAN TART

by Nicolas Boussin 3 X 18 CM RISING RING MOULDS

INGREDIENTS SHORTBREAD PASTRY 360 g plain flour / 150 g icing sugar / 60 g ground almonds / 4 g salt / 210 g Elle & Vire® All Purpose Butter / 70 g eggs FONDANT 200 g Elle & Vire® All Purpose Butter / 160 g icing sugar / 160 g ground almonds / 40 g grated coconut / 20 g starch / 200 g eggs / 60 g Elle & Vire® Excellence Whipping Cream 48 WORLDCHEFS MAGAZINE

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IN&OUT OF THE KITCHEN – ELLE & VIRE ADVERTORIAL

FANTASTIK CHEESE CAKE

SAINT HONORÉ

SERVES 8

SERVES 6-7

INGREDIENTS

INGREDIENTS

BISCUIT BASE 150 g Brittany shortbread biscuits / 50 g Elle & Vire Professionnel® All Purpose Butter (melted)

PUFF PASTRY, 22 CM DIAMETER 250 g puff pastry

by Christophe Michalak

CHEESE CAKE 130 g Elle & Vire Professionnel® Excellence Whipping Cream / 90 g white couverture chocolate / 1 egg / 145 g Elle & Vire Professionnel® Original Cream Cheese / 145 g fromage blanc 40% / 40 g sugar / 1 g fleur de sel MINT CHANTILLY 400 g Elle & Vire Professionnel® Sublime Cream with Mascarpone / 50 mint leaves / Finely grated zest of 1 lime / 60 g sweetened condensed milk

by Frédéric Cassel

CHOUX PASTRY 250 g choux pastry / 20 small choux buns (3 per person) SAINT HONORÉ CREAM WITH TAHITIAN VANILLA 500 g crème pâtissière (pastry cream) with Tahitian vanilla / 250 g Elle & Vire® Excellence Whipping Cream OTHER INGREDIENTS 250 g caramel / 500 g Elle & Vire® Sublime Cream with Mascarpone

METHODS

METHODS

PRESENTATION 2 heaped tbsp grapefruit marmalade / 2 grapefruit, peeled and segmented / 1 lime / Toasted sesame seeds / Mint leaves

PASTRY BASE Using a pastry rolling machine, roll out the puff pastry to a thickness of 2mm. Leave it to rest for 6 hours, then pipe on a choux pastry circle, the same size as the puff pastry base. Create about twenty little choux buns on a baking tray and cook the base and the buns together at 200°C (392°F) for approximately 40 minutes.

BISCUIT BASE Crush the biscuits and combine with the butter. Place a 20 cm diameter ring mould onto a baking sheet covered with baking parchment. Tip the biscuit mixture into the ring mould and, using the back of a spoon, press down to a thickness of 5 mm. CHEESE CAKE Bring the cream to the boil, pour onto the couverture chocolate and whisk until smooth. Add the egg, Cream Cheese, fromage blanc, sugar and salt. Stir until smooth and any lumps have disappeared but do not emulsify. Pour onto the biscuit base then bake in the oven at 120°C for 20 minutes (the cheesecake should have a slight wobble in the centre). Remove from the oven. Cool for 30 minutes at room temperature then refrigerate for one hour. Remove the ring mould and position on a cake board. MINT CHANTILLY Bring the cream to the boil, add the finely chopped mint, finely grated lime and sweetened condensed milk and infuse overnight in the refrigerator to allow the flavours to fully develop. The next day, whip the Chantilly and transfer to a piping bag fitted with a Saint-Honoré nozzle. PRESENTATION Spread a thin layer of marmalade onto the cheesecake, pipe on the mint Chantilly. Sprinkle over the grapefruit segments and finely grated lime. Decorate with mint leaves.

SAINT HONORÉ CREAM WITH TAHITIAN VANILLA Mix the vanilla crème pâtissière gently with the pre-whipped Elle& Vire® Excellence Whipping Cream. Fill the choux buns with the mixture before dipping them in the caramel. The caramel can be avoured and coloured as desired. Once the little choux buns have cooled down, stick them round the rim of the choux pastry base. Fill the middle of the pastry base with the rest of the vanilla Saint-Honoré cream. FINISHING TOUCHES Whip the Elle & Vire® Sublime, Cream with Mascarpone and apply it in curling ripples using a Saint-Honoré piping nozzle. You can also avour the cream with pistachio, caramel, etc.

Discover other inspiring recipes on www.pro.elle-et-vire.com/en WWW.WORLDCHEFS.ORG

49


IN&OUT OF THE KITCHEN – WATER & FOOD

THE WATER & FOOD MARRIAGE You may be familiar with food and wine marriages, but pairing your food with the right drink can be a daily affair. The S. Pellegrino & Acqua Panna Water Codex III delves into the art of harmonizing water and cuisine in this well-researched tome.

50 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – WATER & FOOD

There are a number of fundamental rules that allow us to harmonize the various products that appear on the table and the consideration of these rules allows us to bring about a perfect sensorial harmonization between water, food and other beverages. First of all, harmonization helps tone down gustative imbalances in the foods and prevents the tastes from resulting in gustative habituation processes. Many foods have such a distinctive flavor that they risk tiring the palate after a couple mouthfuls. Water’s effect creates a balance in taste that prevents this kind of phenomenon from taking place. For example, if I’m eating a bitter food which is followed by another, bitterer food, in order to correctly perceive the second sensation it’s necessary to sip water so as to free the taste buds of the substances that provided the initial sensation of bitterness. In selecting the appropriate water to accompany each kind of food, certain factors as well as the considerations and analyses of the previous pages must be taken into account. Actually, only the key steps necessary to achieve a perfect match between water and food are listed below. Therefore, please refer to the sections devoted to the different sensations for a further in-depth examination of this issue: The food’s structure, boldness and flavor concentration need to correspond to those of the water. Actually, the proper match is achieved when the organoleptic features of the water blend with those of the food without prevailing over them. In other words, water and food enhance and complete each other, and in particular, water should prepare one’s palate for the next mouthful. Sapid and effervescent water is capable of countering a food’s sensations of both fat and oiliness. The presence of CO2 enables the substances that determine a fatty and oily sensation to better dissipate through the water contained in the saliva. On the other hand, the presence of salts contributes to eliminate any unpleasant taste while reinforcing the perception of sweet flavours and the natural sweetness of the food. Water’s acidity, sapidity and effervescence are capable of countering the perception of sweetness. Actually, acid and sweet sensations are able to counterbalance each other; the presence of salts creates largesized molecules that provide bitter sensations countering the sweet ones, while, finally, effervescence determines a slight increase in the water’s acidity. Persistent water is perfectly harmonized with very spicy foods. Hot flavours bring about a strong and persistent feeling. Therefore, to be eliminated and enable the palate to perceive new sensations, they must be contrasted with a type of water with equal sensory features. A balanced water harmonizes with foods in which umami and the gust olfactory perceptions are balanced. Umami is an unconscious appetizing stimulus that has the ability to enhance tastes. This is why, if this perception as well as the gusto-olfactory perception are not balanced, water cannot achieve a perfect match, because it is hard for it to oppose them. Water with characteristics of softness and lightness are suitable for soft foods that are little structured. These two sensations, which are called “soft”, have to support each other to be adequately perceived.

The effervescence, acidity and sapidity of water bring out the bitter sensations of food. Effervescence determines a slight reduction of the water’s pH, while the presence of salt increases the size of certain sapid molecules, which bind more easily to the receptors of the bitter perception. A water with low sapidity harmonizes with highly succulent foods. and, vice versa, sapid water harmonizes with scarcely succulent food. The presence of sapid molecules stimulates the production of saliva, therefore we would have an irritating excess of liquids in our mouth. The freshness of water tones down and counters particularly strong, bold flavors, since it partly anaesthetizes the taste receptors. Finally, in some particular cases, it is also best to assess the serving temperature of water, as: High temperatures accentuate the perception of sweetness and tone down the perception of bitterness and salinity. Low temperatures increase the perception of bitterness and salinity, and tone down that of sweetness. The perception of sour doesn’t change with temperature, yet it should be remembered that low temperatures make sour foods more enjoyable. Low temperatures accentuate the perception of astringency.

This article is extracted from The S. Pellegrino & Acqua Panna Water Codex III, pg 95 – 97. Photos courtesy of S. Pellgrino & Acqua Panna. You can download the Water Codex at www.sanpellegrino.com/intl/ en/tasting-and-pairing WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – FUTURE FOOD FOCUS

WHAT CAN I DO?

Can chefs really make a difference in saving Mother Earth? Jeremy Abbey from the American Culinary Federation shares his thoughts.

BY JEREMY ABBEY, CEC, CEPC, CCE, CCA “What can I do?” This single question bounces in my brain more often than ever in recent months. What can any of us do to make a difference and affect the industry for a more sustainable future? Everywhere you turn media outlets are talking about sustainability. However, what is sustainability and what can we, as chefs and culinary professionals, do to make a difference? I’ve been in the culinary profession for over 20 years and worked in all aspects of the industry, from fine dining to retail; from casinos to hospitals. Every segment of the food world is talking about sustainability. Most of the time, it seems that the industry knows how to talk but is not taking direct action to make a difference; most of the time, they are not even focusing on real sustainability. The idea of a triple bottom line in sustainability discussions is the best model for chefs and cooks to follow. When looking at actions that an institution or individual can take, consider the three pillars of sustainability and how they can impact the triple bottom line. Is the choice sustainable for the environment? Is the choice sustainable for the social impacts? Is the choice sustainable, financially? If the answer is yes, the choice is truly sustainable. A macro approach to the sustainable food system issues that humanity faces needs to discussed. Purchasing products from a local farmer may help the environment by reducing transportation cost. However, is that local farmer watering their crops in the most beneficial way to reduce erosion, protect our soils and maximize productivity? We need to start exploring the “big picture” and open up discussions about real change. The culinary industry can influence the world food system and make changes faster than any other industry. If we explore alternate options to food sourcing, protecting the workers that make the system operational, all the time ensuring its financial viability, chefs and cooks across the world will make a change. In the United States, the National Restaurant Association is predicting restaurant sales to reach over $700 billion dollars this year. With chefs leading the way in menu development and culinary trends, the purchasing power of a united industry has the potential to make huge impacts. Leveraging this economic power into a sustainable, triple bottom line model has the potential to make big changes. 52 WORLDCHEFS MAGAZINE

We need to start somewhere. It is time for chefs to think outside of the box. This section is dedicated to opening those lines of communication and thinking about sustainability. We will look at best practices going on today that model the triple bottom line and we will discuss ideas on how to change. We will look at great products that improve sustainability in the food system and products that we should avoid.


Krister Dahl, Olympic Champion 1996, 2000, 2004, 2012

Serving the gastronomy trade since 1943 Segers has been involved with Nordic restaurant kitchens for nearly seven decades. While we have seen the new Nordic cuisine reach the very pinnacle globally, we have also succeeded in our commitment to quality. With our own manufacturing staffed with our own personnel, we have full control from the first stitch to the finished garment. A must if we want to remain serving the gastronomy trade at the highest level.

www.segers.se

Segers is a proud provider of chefsjackets to WORLDCHEFS Congress in Stavanger Norway 2014


IN&OUT OF THE KITCHEN – BILL’S BOOK

LETTUCE AND A LADY’S BREAST Did the title of the book grab your attention? The new book by Dr Bill Gallagher is a must-read for all who have a passion for the kitchen life. Worldchefs catches up with the man himself to find out his inspirations and thoughts behind this book project.

WHAT INSPIRED YOU TO WRITE THIS BOOK? As I got older I felt that I had quite a full life and experienced lots of different adventures, travels, made lots of interesting friends and was able to learn and grow.  I also felt that there was a need to show that you can deal with adversity and still have a good life.

his loving wife Linda, prior to embarking on an African culinary adventure to the southern tip of Africa. Billy shares his experiences of South Africa in the 1970’s and ‘80’s whilst having to soft shoe shuffle around the authoritarian laws of his adopted country. The honour of playing a role in the amazing changes and birth of the fondly tagged ‘Rainbow Nation’ in the early ‘90’s was reward indeed.

WHICH IS YOUR FAVOURITE CHAPTER AND WHY? The last chapter.  As I speak about my precious family. My book is dedicated to my wife and life partner Linda, who has been by my side through thick and thin and the good and not so good times. She is always supportive and loving; she is a blessing to me.

HOW LONG DID IT TAKE? Approximately 10 years, I gave up three times before I eventually knuckled down and got serious; the more I could write a more I wanted to keep going. I spent the last year totally dedicated to completing the manuscript and then all the technical side of self-publishing. HOW WOULD YOU DESCRIBE THIS JOURNEY OF WRITING YOUR OWN BOOK? I found it to be a bittersweet experience, very painful at times and exhilarating at other times, certainly demanding and exhausting, especially keeping up with the final print deadlines.   WHAT IMPACT DO YOU HOPE TO SEE? I hope it will be of value to both young people newly starting off in the hospitality industry and that they can learn from some of the my experience and to seasoned professionals who can enjoy me reminiscing about my life in the kitchen and the boardroom. 54 WORLDCHEFS MAGAZINE

FROM THE BOOK This is a remarkable story for both youngsters and adults who believe there’s no light at the end of the tunnel. Billy takes us on a journey of growing up in the deprived post-war town of Jarrow upon Tyne in the industrial North East of England where the future held at best, the option of going down a mine or working in heavy industry. For this tenacious and engaging spirited little guy, this was not sufficient, he was hungry for more. His great passion for cooking would take him through the hallowed kitchens of the Dorchester Hotel in London, become literate through hard work and the encouragement of

From playing on world culinary stages as pariahs of the world with mainly expect regards filling national culinary teams, Gallagher’s aim was to develop and bring forward the local chefs to be elevated overnight to the darlings of the world with Ndlovu’, Mazibuko’s and Van Wyk’s featuring on the South African team was thanks to the broadminded thinking and development taking place in our kitchens by these remarkable Executive Chefs who chose to teach and nurture youngsters working on the pot wash whilst South Africa burnt around them. Finally, in 1992, being acknowledged as Champions of the world at the culinary Olympics had never felt so good. Billy’s meteoric rise through the corridors of Sol Kerzner’s Southern Sun hotel group gave him confidence to lead South African culinary adventures abroad by proving to the world that not only was there life beyond the equator, but also skill, joie de vivre and interesting local flavours. This saw Billy discovering that his great passion lay in the development and training young chefs of tomorrow, this no doubt having been borne from his own gutsy no-hold barred approach in his formative years and throughout his career. His exploits with both the SA Chefs Association (SACA) and holding the lofty title of President and Honorary Life President of the World Association of Chefs (WACS) are well documented in the book through witty and engaging anecdotes. His never give up approach when being totally struck down in the midst of his career saw him bounce back against all odds with Billy’s skills at using his huge font of experience and knowledge for strategic thinking and packaging ideas coming to the fore. Without the physically slower pace of quadriplegia, these thought processes would not be possible in the frenetic world of today. He lives his life in Technicolor, with his remarkable mind still being one step ahead of the pack. This is a story of courage, tenacity and raw guts set amidst the backdrop of a remarkable industry in which colleagues become family, and family remain the inner core that holds it all together.


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ITALY FEDERAZIONE ITALIANA CUOCHI MR. PAOLO CALDANA TEL: +39 06 4402178 WWW.FIC.IT

EGYPT EGYPTIAN CHEFS ASSOCIATION MR. MARKUS J. ITEN TEL: +02 3748 3958 WWW.EGYPTCHEFS.COM

CHINA CHINA CUISINE ASSOCIATION MR. JIANG JUNXIAN TEL: +86 10 6609 4185 (86) WWW.CCAS.COM.CN

COOK ISLANDS COOK ISLANDS CHEFS ASSOCIATION MR. SAM TIMOKO TEL: +682 74568

ISRAEL ISRAELI CHEFS ASSOCIATION MR. LEON MENAHEM TEL: +972 50 4242 600

ICELAND ICELANDIC CHEFS ASSOCIATION MR. HAFLIDI HALLDORSSON TEL: +354 696 4443 WWW.CHEF.IS INDIA INDIAN FEDERATION OF CULINARY ASSOCIATIONS MR. MANJIT SINGH GILL TEL: + 0124 417 2001 WWW.IFCA.INFO INDONESIA ASSOCIATION OF CULINARY PROFESSIONALS INDONESIA MR. CHRISTFIAN NEHEMIA TEL: +62 888 973 8850 WWW.ACP-INDONESIA.NET WWW.BALICHEFS.COM IRELAND PANEL OF CHEFS OF IRELAND MR. EOIN MC DONNELL TEL: +353 087 6799 408

LATVIA LATVIAN CHEFS CLUB MS. SVETLANA RISKOVA TEL: +371 29238453 WWW.CHEF.LV LEBANON LEBANON HOSPITALITY SERVICES S.A.R.L MR. JOUMANA SALAMÉ TEL: + 96 136 57 655 LIBERIA LIBERIA PROFESSIONAL CHEFS ASSOCIATION MR. EDWIN LAWRENCE JOSIAH TEL: +231 0776 015411 EDWINJOSIAH@LIVE.COM LITHUANIA ASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERS MS. RŪTA ŠIUŠIENĖ TEL: +370 615 67405 WWW.LRVVK.LT LUXEMBOURG VATEL CLUB LUXEMBOURG MR. ARMAND STEINMETZ TEL: + 352 802 453 WWW.VATEL.LU MACAU MACAU CULINARY ASSOCIATION MR. RAYMOND VONG TEL: +853 85983 148 WWW.MACAUCULINARY.NET MALAYSIA CHEFS ASSOCIATION OF MALAYSIA MR. CHERN CHEE HOONG TEL: +603 9274 0217 WWW.MALAYSIACHEFS.COM MALDIVES CHEFS GUILD OF MALDIVES MS. MARIYAM NOORDEEN TEL: +960 777 3385 MALTA MALTA CHEFS SOCIETY MR. GUIDO DEBONO TEL: +356 21 523 667 WWW.MALTACHEFSSOCIETY.ORG MAURITIUS MAURITIUS CHEFS ASSOCIATION MS. AMBA THUNGAVELU WWW.MAURITIUSCHEFSASSOCIATION.COM MEXICO ASSOCIATION CULINARY DE MEXICO A.C. MS. MARGARITA RENDON DE VIN TEL: +52 998 884 24 66 WWW.ASOCIACIONCULINARIA.ORG.MX MOLDOVA ASSOCIATION OF CULINARY CATERING MOLDOVA MS. ELENA CIOBANU WWW.ACCM.MD

MONGOLIA MONGOLIAN COOKS ASSOCIATION MR. OKTYABRI JANCHIV TEL: +976 11 460 900 WWW.MGLCHEFS.MN MONTENEGRO CHEFS ASSOCIATION OF MONTENEGRO MR. VUKSAN MITROVIC TEL: +86 468 246 WWW.CHEFSMONTENEGRO.COM MOROCCO MOROCCO CHEFS ASSOCIATION MR. KAMAL RAHAL ESSOULAMI TEL: +212 522 97 95 60 WWW.FMAC.MA MYANMAR MYANMAR CHEF’S ASSOCIATION MR. OLIVER E. SOE THET TEL: +95 1 501123 WWW.MYANMARCHEFS.COM NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. SANET PRINSLOO TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM NETHERLANDS KOKSGILDE MR. WALDRIK CREMER TEL: +31 (0) 6 53308780 WWW.KOKSGILDE.NL NEW ZEALAND NEW ZEALAND CHEFS ASSOCIATION INC. MR. GRAHAM HAWKES WWW.NZCHEFS.ORG.NZ NORWAY NORWEGIAN CHEFS ASSOCIATION MS. KRISTINE H. HARTVIKSEN TEL: +47 51 47 46 WWW.NKL.NO PAKISTAN MR. M. ZUBAIR KHAN WWW.CAP.NET.PK PALESTINE PALESTINE CHEFS CLUB ASSOCIATION MR. NADIM MOHAMMAD MILHEM TEL: +972 (02) 277 0462 PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. AUGUSTIN BUITRON B TEL: +511 7856524 WWW.APCCAPERU.ORG PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. J. GAMBOA TEL: +632 844 2787 WWW.LTBCHEFS-PHILS.COM POLAND POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION MR. JAROSLAW USCINSKI TEL: +48 510 126 484 WWW.OSSKIC.ORG.PL PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. FAUSTO AIROLDI TEL: +351 213 622 705 WWW.ACPP.PT PUERTO RICO ACF THE CHEFS AND COOKS ASSOCIATION OF PUERTO RICO M. MARCOS A. RODRIGUEZ CABAN TEL: +787 257 7373 WWW.FACEBOOK.COM/ACFPUERTORICOCHAPTER QATAR QATAR CULINARY PROFESSIONALS MR. DAVID SOSSON TEL: +974 4479 2221 WWW.QATARCP.COM REPUBLIC OF BELARUS BELARUSIAN CULINARY ASSOCIATION MR. VIKTOR RADEVICH TEL: +375 296 789 100 ROMANIA ASOCIATIA NATIONALA A BUCATARILOR SI COFETARILOR DIN TURISM MR. STEFAN BERCEA TEL: +40 0722 773 337 WWW.ANBCT-ROMANIA.RO RUSSIA RUSSIAN CULINARY ASSOCIATION MR. VIKTOR BELYAEV TEL: +7 495 650 3756


SAUDI ARABIA SAUDI ARABIAN CHEF ASSOCIATION MR. YASSER B. JAD TEL: +966 2 6846266/6267 WWW.SAUDICHEFSASSOCIATION.COM

UNITED ARAB EMIRATES EMIRATES CULINARY GUILD MR. UWE MICHEEL TEL: +9714 3403128 WWW.EMIRATESCULINARYGUILD.NET

SCOTLAND FEDERATION OF CHEFS SCOTLAND MR. IAN MACDONALD TEL: +44 01698 232603 WWW.SCOTTISHCHEFS.COM

UZBEKISTAN ASSOCIATION OF COOKS OF UZBEKISTAN MR. UMAROV AKBAR HAMDAMOVICH TEL: +99871 265 2771 WWW.CHEFS.UZ

SERBIA CULINARY FEDERATION OF SERBIA MR. ZORAN MISKOVIC TEL: +381 11 2681 857 WWW.SERBIAN-CHEFS.RS

VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MS. SARAH KYMBREKOS TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM

SINGAPORE SINGAPORE CHEFS ASSOCIATION MR. EDMUND TOH TEL: +65 6885 3074 WWW.SINGAPORECHEFS.COM SLOVAKIA SLOVAK UNION OF CHEFS AND CONFECTIONERS MR. BRANISLAV KRIZAN TEL: + 421 2 5464 8417 WWW.SZKC.SK SLOVENIA SLOVENIAN CHEFS ASSOCIATION MR. SRECKO KOKLIC TEL: + 386 41 371 651 WWW.KUHARJISLOVENIJE.SI SOUTH AFRICA SOUTH AFRICAN CHEFS ASSOCIATION MR. STEPHEN BILLINGHAM TEL: +27 11 482 7250 WWW.SACA.CO.ZA

VENEZUELA ASOCIACION DE CHEF DE VENEZUELA MS. ELIA NORA RODRIGUEZ TEL: + 58 241 8 255064 WWW.VENEZUELACHEF.COM VIETNAM THE SAIGON PROFESSIONAL CHEFS GUILD MR. LY SANH TEL: +84 8 382 44691 WWW.VIETNAMCHEFS.COM WALES CULINARY ASSOCIATION OF WALES MR. ARWYN WATKINS TEL: +44 1341 247 268 WWW.WELSHCULINARYASSOCIATION.COM

ASSOCIATE MEMBERS

SOUTH KOREA KOREA COOKS ASSOCIATION MR. YOUNGSUN RA TEL: +82 2 734 1545

ARGENTINA INSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA SEBESS MARIANA@MAUSIWEB.COM WWW.MAUSIWEB.COM

SPAIN FEDERACION DE ASOCIACIONES DE COCINEROS Y REPOSTEROS DE ESPANA MR. SALVADOR GALLEGO JIMINEZ WWW.FACYRE.COM

AUSTRIA KLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER WALDER OFFICE@KKK.AT

SRI LANKA CHEFS GUILD OF LANKA MR. TYRELL WASALATHANTHRIE TEL: +9 411 2055 041 WWW.CHEFSGUILDOFLANKA.COM

HUNGARY CHEF CLUB ‘99 MR. MARTON KAROLY CHEFCLUB@HUNGUESTHOTEL.HU

SWEDEN SWEDISH CHEFS ASSOCIATION MR. CONNY ANDERSSON TEL: +46 733 648010 WWW.SVENSKAKOCKARSFORENING.SE SWITZERLAND SOCIETE SUISSE DES CUISINIERS MR. PETER WALLISER TEL: +41 41 418 22 22 WWW.HOTELGASTROUNION.CH TAIWAN TAIWAN CHEFS ASSOCIATION MR. JERRY CHEN TEL: +886 4 24261248 WWW.FORMOSACOOKING.COM.TW THAILAND THAI CHEFS ASSOCIATION MR. JAMNONG NIRUNGSAN TEL: +66 84 5589 292 WWW.THAILANDCHEF.IN.TH TOGO JEUNES CHEFS TOGO MR. TOSSOU OUTSA TEL: +228 91885 TUNISIA MAITRES DES SAVEURS ET GASTRONOMES DE TUNISIE MR. NEBIL ROKBANI TEL: +216 23 335300 TURKEY COOKS AND CHEFS FEDERATION OF TURKEY MR. Y. YALCIN MANAV TEL: +90 (212) 272 46 40 WWW.TUMAF.ORG.TR UKRAINE ASSOCIATION OF CULINARY WORKERS OF UKRAINE MR. MIKHAILO PERESIGHNYI TEL: + 67 503 44 12 WWW.UKRAINE-ACU.ORG.UA U.S.A AMERICAN CULINARY FEDERATION MR. THOMAS MACRINA TEL: + 1 904 824 4468 WWW.ACFCHEFS.ORG

ISRAEL TASTE OF PEACE MR. SARKIS YACOUBIAN TEL: +972 50 86 1111 4 CHEFSARKIS@HOTMAIL.COM SOUTH TYROL SUDTIROLER KOCHEVERBAND MR. REINHARD STEGER INFO@SKV.ORG WWW.SKV.ORG USA SOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM UNITED KINGDOM INTERNATIONAL MILITARY CULINARY ORGANISATION MR. GEOFFREY ACOTT

CORPORATE MEMBERS GERMANY DELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE MALAYSIA KDU COLLEGE –SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTS WWW.KDU.EDU.MY MEXICO INSTITUTO CULINARIO DE MEXICO WWW.ICUM.EDU.MX RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM

SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.COM USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU USA THE CHEFS ACADEMY WWW.THECHEFSACADEMY.COM USA CULINARY INSTITUTE OF AMERICA WWW.CIACHEF.EDU

YOUNG CHEFS CLUB AUSTRALIA WA CULINARY YOUTH CLUB WWW.FACEBOOK.COM/WA-CULINARY-YOUTH-CLUB CANADA CCFCC WWW.CANADIANJUNIORCHEFS.CA/ CHINA SHANGHAI JUNIOR CHEFS CLUB TEL: +86 21 33135647 SHJUNIORCHEFS@GMAIL.COM WWW.SHANGHAIJUNIORCHEFS.ORG HONG KONG HONG KONG YOUNG CHEFS CLUB CONTACT: MR. KEVIN WONG WWW.HKYCC.HK/ INDONESIA YCCI YOUNG CHEFS CLUB INDONESIA WWW.FACEBOOK.COM/YCCIYOUNGCHEFSCLUB INDONESIA YCCI BALI CULINARY PROFESSIONALS JR CHEFS BALI CHAPTER WWW.BALICHEFS.COM MALAYSIA YOUTH CHEFS CLUB MALAYSIA WWW.FACEBOOK.COM/CAMYOUTHCHEFS MALAYSIA PJCC PENANG JUNIOR CHEFS CLUB WWW.PENANGCHEFS.COM MAURITIUS MAURITIUS CHEFS ASSOCIATION YOUNG CHEFS CLUB CONTACT: MR. JASON SANGAHOOPIE TEL: (230) 465 3856 JACPAY@INTNET.MU WWW.MAURITIUSCHEFS.COM SERBIA SERBIAN JUNIOR CHEFS CLUB SERBIANJUNIORCHEFSCLUB@GMAIL.COM SERBIAJCC@GMAIL.COM SLOVENIA YOUNG CHEFS CLUB SLOVENIA SRI LANKA SRI LANKAN JUNIOR CHEFS CLUB CONTACT: UDITHA GANEWATHIHA SLJCHEF@GMAIL.COM WWW.SLJCHEF.BLOGSPOT.COM/ USA ACF YOUNG CHEFS CLUB WWW.ACFCHEFS.ORG WWW.FACEBOOK.COM/ACFCHEFS TWITTER.COM/ACFCHEFS CULINARY INSTITUTE LE NÔTRE VANUATU VANUATU YOUNG CHEFS CLUB WWW.FACEBOOK.COM/VANUATUYOUNGCHEFS VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM

RUSSIA PIR GROUP WWW.PIR.RU SINGAPORE CHEF N SERVICE WWW. CHEFNSERVICE.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD KOELNMESSE WWW.SESALLWORLD.COM

SCAN THE CODE AND GET MORE INFORMATION ABOUT WORLDCHEFS MEMBERS.

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WORLDCHEFS EVENTS CALENDAR 2015 WORLDCHEFS COMPETITIONS

WORLDCHEFS JUDGING SEMINARS

6 - 9 May 2015

5 June 2015

Hong Kong International Culinary Classic Competition – Hong Kong

20 - 24 May 2015

THAIFEX – World of Food Asia Thailand Ultimate Chef Challenge – Bangkok

Aalborg – Denmark

12 June 2015 Chennai – India

5 - 8 July 2015

Oceana Fest – Perth, Australia

GLOBAL CHEFS CHALLENGE SEMI FINALS 2015 - 2016

22 - 23 July 2015

Europe North

Polish Culinary Cup – Poznan, Poland

3 - 6 June 2015 – Copenhagen (Denmark)

27 July - 10 September 2015

Unilever Chef of the Year – Johannesburg, South Africa

Pacific Rim August 2015 – Auckland (New Zealand)

30 July - 3 August 2015

Europe Central

American Culinary Classic – Orlando, Florida

1- 4 October 2015 – Prague (Czech Republic)

5 - 8 August 2015

Americas

Philippine Culinary Cup – Quezon City, Philippines

23 - 25 October 2015 – Quito (Ecuador)

21 - 26 October 2016

Africa/Middle East

IKA Olympiade der Koche – Germany

22 - 24 November 2015 – Dubai (United Arab Emirates)

31 October 2015

Atlantic Chef Cup Asian Young Chefs Knife Skills Competition 2015 – Taiwan

CHEF2CHEF WORKSHOPS Follow www.worldchefs.org website and stay up-to-date with the latest news on the upcoming Chef2Chef workshops organised across the globe in 2015.

58 WORLDCHEFS MAGAZINE


WORLDCHEFS &YOU

“WORLDCHEFS – Bringing Worlds Together”

WHO ARE WE?

COMPETITIONS

Worldchefs is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first Congress, there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of Worldchefs. Today, this global body has 100 official chefs associations as members that represent over 10 million professional chefs worldwide. The bi-annual Congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 86-year history.

Endorsing competitions of different scopes worldwide, and organising its own: Global Chefs, Hans Bueschkens Global Young Chefs Challenge and Global Pastry Chefs Challenges. These global events are held over a 2-year period with 7 semi-finals in 7 different world regions, while the Global Finals take place at Worldchefs bi-annual Congress.

EDUCATION Running educational programme that include the Global Culinary Certification Programme, Recognition of Quality Culinary Education (schools), Train the Trainer and Judging Seminars among others.

YOUNG CHEFS DEVELOPMENT MISSION STATEMENT Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

Giving young professionals a voice and platform to be heard in the culinary industry around the world.

SUSTAINABILITY Promoting, launching and supporting sustainable projects for a better and healthier future through the Feed the Planet initiative.

HUMANITARIAN Carrying out different humanitarian activities under the leadership of the global chefs network World Chefs Without Borders.

FOLLOW US ON SOCIAL MEDIA ... twitter.com/wacsworldchefs facebook.com/wacsworldchefs youtube.com/user/wacsworldchefs www.worldchefs.org

WORLDCHEFS WOMEN LEADERSHIP FORUM Increasing visibility of female chefs in the culinary industry worldwide, providing them support, mentorship and supporting their future career development.

INTERNATIONAL CHEFS’ DAY Celebrating October 20 as a global date of all chefs around the world, paying tribute to the profession and contributing to the community based on a theme.

WWW.WORLDCHEFS.ORG

59


85 100 Member OVER

MEMBER

Countries

COUNTRIES

8 Million 10CHEF MILLION Members CHEFS

WORLDCHEFS IS SUPPORTED BY ...

Just One Sponsorship Learn how your organization can partner with The World Association Of Chefs Societies. Sponsor soon and your company can be a part of prestigious and exciting culinary events around the world

Jeffrey Fanelli jeff@repositioninc.com +1 860-434-0063 x10

World Association of Chefs Societies

WORLD ASSOCIATION OF CHEFS SOCIETIES

WORLDCHEFS

Worldchefs Magazine Issue13 2015