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WORLDCHEFS Issue 18 Anno 2017 Young Chefs Special

Worldchefs

Global Young Chefs Challenge

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

Competitions The Era of Digital Judging

Education

A New World of Possibilities

In & Out

Winning Dessert Recipes


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FROM THE PRESIDENT DEAR YOUNG CHEFS FROM ALL AROUND THE WORLD, It’s a privilege for me as the WORLDCHEFS President to write to you some of my thoughts. When I was a young apprentice, the way to learn a lot in this profession was to watch our senior chefs and try to learn as much as possible from their skills. Observe your superior and try to learn on a daily basis, and keep on doing that till our mission is fulfilled.

THOMAS GUGLER WORLDCHEFS – PRESIDENT

Knowledge is the key element for success stories because no one can take your knowledge away from you, these are your assets and your foundation, your daily success and glory. Many other things, in comparison, will vanish in no time. Always work hard, be positive and enthusiastic, and try to be modern and creative and to finally look up to become a trendsetter and an idol chef in the future. Education plays a very big role, certification of capabilities and skills are the apex for all our future and within WORLDCHEFS, this trend will grow and continue.

WORLDCHEFS MAGAZINE COVER PHOTO PHOTOGRAPHY BY DELPHINE - DIPH PHOTOGRAPHY WWW.DIPH-PHOTOGRAPHY.COM 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

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

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Despite color, race or beliefs we have to be united, keeping the white jacket as our sign of peace, freedom and pride, which reflects in our noble organization as WORLDCHEFS. We have so many expert chefs from all around the globe, who should be all thanked for what they are doing for the young chefs.

PR & MARKETING ANDIE PETRUZELLA

A special thanks goes to my Young Chefs Committee Members and Chairs for their never-ending enthusiasm and time dedication to all of you (Andy Cuthbert and Alan Orreal, you do a marvellous job). At the same time I want to thank all the past committees and chairpersons and welcome the new ones to guide you throughout your work experience and life in the hospitality industry. Our trade is a profession, which is an “Art” itself and this you can experience from all the positive comments you receive from your guests.

VICE-PRESIDENT MARTIN KOBALD

I thank my Executive Board and all the Continental Directors for their modernity and open mind. We can do the impossible, the old and young together will write our WORLDCHEFS success story. I thank my office team for doing always their utmost best to serve all of you. With the best culinary regards and greetings! Yours, Thomas Gugler Worldchefs President

ANDREAMARIE@WORLDCHEFS.ORG

EXECUTIVE COMMITTEE PRESIDENT THOMAS GUGLER

SECRETARY GENERAL CORNELIA VOLINO VP IN SECOND POSITION UWE MICHEEL PRESIDENT AMBASSADOR LIAISON ASIA KK YAU BOARD MEMBERS CHARLES CARROLL PAST PRESIDENT

CLAUDIO FERRER

CONTINENTAL DIRECTOR AMERICAS

ANDY CUTHBERT

CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK

CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN

CONTINENTAL DIRECTOR ASIA

DRAGAN UNIC

CONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBEC

CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

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CONTRIBUTORS

CONTENTS 04 FROM THE PRESIDENT

WORLDCHEFS AND YOU 06 FOR A BETTER YEAR! 08 WORLDCHEFS NEWS 12 WOMEN IN WORLDCHEFS 14 THE KITCHEN STAGE 16 THE NEW SEVEN LARS CHARAS NETHERLANDS

JASPER JEK SINGAPORE

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20 IT’S A WRAP! 26 WHY DIGITAL JUDGING IS THE NEXT BIG THING 28 THE CULINARY BAROMETER 30 A TASTE OF PERU 32 A NEW ‘WORLD OF POSSIBILITIES’ FOR CHEFS IN AMERICA 34 CELEBRATING EMPOWERMENT AT MJF FOUNDATION

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36 6 ICONIC MALAYSIA DISHES

JOHN CLANCY IRELAND

CORNELIA VOLINO CANADA

IN&OUT OF THE KITCHEN 39 SUSTAINABILITY IS IN 40 NEWS

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

42 FOOD FOREVER 47 8 THINGS YOU DID NOT KNOW ABOUT HALIBUT 50 SWEET VICTORIES

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56 FOR THE LOVE OF ART & SCIENCE 58 SPICE IT UP

CONTRIBUTORS TO THIS ISSUE: LARS CHARAS - NETHERLANDS JASPER JEK - SINGAPORE JOHN CLANCY - IRELAND CORNELIA VOLINO - CANADA 47 SPECIAL THANKS TO: City & Guild Dilmah Electrolux Professional Feeding Good Nestlé Professional Sterling Halibut VanDrie Group Worldchefs Young Chefs Club

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WWW.WORLDCHEFS.ORG

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WORLDCHEFS – YOUNG CHEFS WISHES

FOR A BETTER YEAR ! What are the Young Chefs wishing for this 2017?

My Wish for 2017 is for the Danish Young Chef Club to develop to a highler level this year. I hope that more young chefs will get together and create more results than what we have achieved so far.

ANNE CATHRINE JUST CHRISTENSEN Young Chef Ambassador Europe North

To close the door to the past, open the door to the future, take a deep breath, step on through and start a new chapter in my life. I hope this year will give everyone the strength to face the challenges of life and courage to adjust the sail so as to take every situation in your stride. Don’t stop something until you feel it’s deserved!

For everyone around the world to spread their kindness as far and wide as all of us can. Sharing our care and love with our friend or even a stranger a day may turn someone’s day around or even life-changing for some. Let’s build a happier, healthier and more vibrant world for our future generation.

SYAFIQ SHAHROM

ELVIN CHEW

Young Chef Ambassador Asia

Young Chef Ambassador Mentor Asia

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WORLDCHEFS – YOUNG CHEFS WISHES

For every chef around the globe to be passionate and love our limitless profession.

To help those in our industry get through the tough situations, the emotional and physical stress of the work place and most importantly encourage the young generation of all chefs alike.

COSTANTINOS KYRLAKIS

JESSIE MCEWAN

Young Chef Ambassador Europe South

Young Chef Ambassador Pacific Region

For young chefs of Canada to have more opportunities to travel and learn other cuisines. To be able to stage internationally with chefs worldwide. For myself personally, my career goal is to show my personality in my dishes.

For young chefs to avail themselves more within this industry. I would wish for young chefs globally to knowledge share and skill trade amongst each other. There is no better time than to make a big mark on our futures. Be involved.

TINA TANG

ADRIAN VIGUS-BROWN

Young Chef Ambassador Canada

Young Chef Ambassador Africa, Middle East WWW.WORLDCHEFS.ORG

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WORLDCHEFS – NEWS

OVER IN GREECE…

CHEERS TO CHINA! The Chinese Cuisine World Championship (CCWC) 2016 in November was a significant event that showed the diversity, skills and techniques of the modern China and the prowess of its cuisine. Here’s how:

The Hellenic Chef ’s Association pioneered the first ever Mediterranean Chefs’ Forum, held at the Food Expo Greece in Athens. All the presidents of the Mediterranean Chefs’ Club were invited to discuss the promotion of the gastronomy and products from the region, and to bring the news about Mediterranean cuisine beyond Mediterranean diet.

1) More than 2,000 courses were presented. 2) The competition saw 200 participants from such countries and regions as the US, Italy, Israel, Hong Kong, Macau and Taiwan who interpreted the Chinese catering culture with their own ones, and showcased the heritage, innovation and sharing of Chinese cuisine around the world. 3) After three days’ competition, 83 medals were won by the professionals, including 2 gold medals, 16 silver medals and 65 bronze medals. 4) There was also a segment for young chefs, who won 2 gold medals, 3 silver medals and 31 bronze medals in total. 5) Intercontinental Hotel Group held a series of charitable activities during the competition, to portray the humanitarian concerns of CCA.

ASIA PRESIDENTS FORUM 2018’S SPONSOR Here’s a big thank you to Nestlé Professional, for their generous offer as sponsor for the Asia Presidents Forum in May 2017, held at Disneyland Hong Kong. The generous sponsorship covers the registration, rental of function room, morning tea, lunch and afternoon tea for the annual event. Instead of the USD120 registration fees, chefs are now requested to make a USD 20 for donation to WCWB. Be generous and give more, we say!

WORLDCHEFS NEWS MEET ANDREA PETRUZELLA, OUR NEW PR & MARKETING MANAGER We are pleased to introduce the newest member to the Worldchefs head office – Andrea Petruzella, our PR & Marketing Manager. She brings over fifteen years’ of communications experience, including industry-specific expertise with global clients such as Marriott Hotels and Danone. She has worked with non-profit international development and health organisations, and was full-time PR Professor at Algonquin College in Canada. At award-winning multinational PR agencies and with international brands in Toronto, London, Ottawa and Paris, Andrea has driven growth through strategic creative outreach campaigns. She is thrilled to join Worldchefs, and eager to help bring even greater impact to the meaningful and exciting work we do everyday across all of our national associations. When not in the office, Andrea can be found making fresh pasta with her daughter, jogging along the Seine, or enjoying one of her many, many favourite Parisian cafes. 8 WORLDCHEFS MAGAZINE


WORLD ASSOCIATION OF CHEFS SOCIETIES

www.bestpan.com


WORLDCHEFS – NEWS

THE HOME OF WORLDCHEFS CONGRESS 2018 HOSTS TWO WORKSHOPS “Two” is often considered an auspicious symbol in Asia, which is a good thing that Dr Rick Stephen, the Asia Continental Director of Worldchefs, decided to roll out two workshops at his visit to Kuala Lumpur, Malaysia in March. He first conducted a Worldchefs Judging Seminar, followed by a motivational workshop held at Taylors University. This workshop was attended by more than 350 young chefs, including students from 10 other universities. The Professional Chefs Association (PCA) Young Chefs for Malaysia got the show off to a great start, with the strong message to encourage all young chefs to come together as ONE to make Malaysian Young Chefs a strong ARM of Worldchefs and to support the Congress in 2018. Chef Rick Stephen’s presentation illustrated the many core values not only for the kitchen but life in general, Honesty, Integrity, Goal Setting, Achieving, Respect and Passion. Chef KK Yau also presented on the WorldChefs Without Borders (WCWB) to highlight that WorldChefs is also about Responsibilities, Education, Given back to You Community. Says Chef Rick Stephen, “It was a great day for WorldChefs and a fantastic day for Malaysia, to see two member chefs bodies coming together for the betterment of the Malaysian Chefs. I’d also like to thank the sponsor, Chef Works, for generously sponsoring the door gifts.” 10 WORLDCHEFS MAGAZINE

THE “FROZEN” ART Team Macau had a Chinese New Year surprise when they won the championship at the 44th International Snow Sculpture Contest 2017 with their “Crane Dance in Spring” ice sculpture. The “CRANE” is a symbol of peace and longevity, signifying the arrival of spring with everything in bloom and an auspicious year ahead. In line with the Chinese New Year festivities, this was Team Macau’s expression of their “Peace on Earth” festive greetings. The team, made up of Mr. Perry Yuen Kam Hung, Mr. Patrick Li Hing Cheung, Mr. Tam Kuong Wu, beat 10 other national teams, and built up. As Chef Yuen shared, “We enjoyed the positive cultural exchanges and have developed new friendships with the other participants and the public.”


WORLDCHEFS – NEWS

WELCOME ON BOARD, CULINARY CENTER AND COOKERY CLUB ATHENS, GREECE!

CHEERS TO ANOTHER YEAR OF PARTNERSHIP! Electrolux Professional has announced the renewal of its partnership with Worldchefs, extending the number of countries that will benefit from a global programme of activity throughout 2017.The “Art & Science Come Together” partnership aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology within the leading manufacturer’s commercial cooking solutions – helping kitchens across the globe to develop more streamlined and sustainable cooking processes. As part of the agreement, Electrolux Professional will be holding a series of chef2chef seminars at its worldwide Centers of Excellence in the UAE-Dubai, Turkey, Sweden, Singapore, the US, South Africa and Japan. Focused around the manufacturer’s unique Cook&Chill solution, these seminars will demonstrate how chefs can use the integrated system to reduce waste, ensure food safety and optimize working processes to reduce stress within the kitchen environment.

70,000 VISITORS… …congregated to witness the competitions at the international gastronomy fair Danubius Gastro 2017 in January 2017. Held at the Fair and Congress Center Incheba Bratislava, the Slovak Association of Chefs and Pastry Chefs organised this competition for chefs, pastry chefs and carvers. 75 contestants from Slovakia, Austria, Czech Republic and Ireland signed up to compete for the top spot in the 3 competitions: “Poetry in Gastronomy - a competition exhibition of dishes and pastry products”, “Danubius Gastro CUP – a competition in life cooking and baking”, “Carving Cup Slovakia 2017” and the most prestigious competition in Slovakia at the moment – “Master Chef of Slovak Republic 2016/2017”.

For their consistent delivery of quality culinary education for over 6 years, the Culinary Center and Cookery Club Athens has joined the Worldchefs Learning Community, and over seventy other schools and associations all over the world recognised by Worldchefs under the Recognition of Quality Culinary Education Program. Established in 2010, the Culinary Center & Cookery Club Athens (Mathimata Mageirikis), Greece, is a vocational training (VET) centre. Specialising in Culinary & Pastry Arts, the Culinary Centre & Cookery Club mission is to become the leading quality training provider in Greece.Their goal is to provide each student with handson, technique driven, culinary and pastry skills required for a career in a fine-dining establishment with excellent instructors. The disciplined and professional learning environment, availability of global externships, low student-teacher ratio and focus on sustainability make The Culinary Center unique.

WATER CHARITY The Vanuatu Chefs and Food Handlers Association rallied together to donate 20 containers to help assist communities with water needs especially lacking water storage systems or mediums. A project led by Chef Tyrone Mann and supported by Melanesian Hotel, the long-term vision is to encourage hotels & food outlets in Vanuatu to keep all oil plastic containers, and work with KIVHAN to send all these waste containers to the outer island’s villages that do not have ready water access. This initiative will make transportation of water easier for some of the communities. Chefs can make a difference, and here’s just one example of how a small step can make a big impact. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – WOMEN & WORLDCHEFS

WOMEN IN WORLDCHEFS The role of the women of today has changed, which is why the Women of Worldchefs committee has been dissolved to pave way for greater inclusiveness and equal standing. Cornelia Volino, Worldchefs Secretary General, reports on the latest updates. for women encourages the segregation of women, instead of including them as equal members and active representatives of their countries and profession in Worldchefs.  These Worldchefs members were looking for the Worldchefs Board of Directors to identify and implement strategies that would include women in all aspects of Worldchefs while demonstrating and encouraging common consideration.  To be proactive and instil immediate change during this term, the Worldchefs Board of Directors reviewed the suggestions presented and considered their implementation. The following are the current strategies for increasing recognition and participation of Women in Worldchefs leadership roles as initiated by the Worldchefs Presidium:

1. A minimum of one woman has been appointed by Worldchefs President Thomas Gugler to each Worldchefs Committee for the period 2016 - 2020. 2. One woman has been appointed as a Worldchefs Committee Chairman and four women as Worldchefs Committee ViceChairman by Worldchefs President Thomas Gugler for the period 2016 - 2020. 3. Worldchefs endorsed competitions (national, continental or international) will be encouraged to include at least one woman as a member of the jury, either A, B or Rookie judge. During our first Worldchefs Board of Directors Meeting, a discussion paper was introduced by the Worldchefs Presidium to review the roles and recognition for Women in Worldchefs. Recently, significant dialogue was made with various Worldchefs member Presidents and members expressing their concern for the necessity of the Women in Worldchefs Committee and Forums held during the Worldchefs Congress. Worldchefs members, in particular women, felt strongly that creating and maintaining a gender specific standalone committee 12 WORLDCHEFS MAGAZINE

4. At least one woman per Worldchefs Congress will be considered for Honorary Membership, should criteria be met and member countries submit the necessary recommendation documentation. 5. The Women in Worldchefs Committee will be dissolved. The above strategies are intended to springboard Worldchefs towards providing all-inclusive leadership and recognition opportunities that result in a commonality of global culinary representation and acknowledgement for all Chefs, Women and Men alike.


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ALL OVER THE WORLD In recent years, veal has enjoyed growing popularity, as consumers increasingly recognise and appreciate its outstanding qualities. This delicious, tender and lean meat works wonderfully in all kinds of dishes and with all kinds of flavours. ORIGIN IN DAIRY FARMING In fact veal is a by-product of dairy farming. After all, a cow will only produce milk if it gives birth to a calf every year. Approximately around one third of the calves born are used by dairy farmers to replace or supplement their livestock, and the other animals become available for meat production. INDISPUTABLE QUALITY The VanDrie Group is the global market leader in veal. It exports to over 60 countries. Such a position does not come without duties and responsibilities. After all, the ever critical consumers must be able to have blind faith that their veal is produced in a socially responsible and safe manner. RESPECT FOR PEOPLE AND ANIMALS The VanDrie Group can make these guarantees thanks to its integrated chain production system - a comprehensive quality system that safeguards food safety and animal welfare. This quality assurance policy ensures that even the strictest requirements of the most demanding countries are met. BETER LEVEN SEAL OF APPROVAL The veal supplied by the VanDrie Group bears the one-star Beter Leven (Better Life) seal of approval awarded by the Dutch Society for the Prevention of Cruelty to Animals. The criteria include calves being fed extra fibre-rich roughage to encourage natural remuneration behaviour, a soft area for each calf to lie, and animal-friendly transport.

Seasoned veal roast

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WORLDCHEFS – YOUNG CHEF STAGING

THE KITCHEN STAGE The term ‘staging’ is the buzzword of late, with many young chefs opting to ‘stage’ at well-known restaurants. Why do they put themselves through the tough patch? Three young chefs share their thoughts.

Staging and travelling to other countries has always been my dream… Staging is a rare chance for chef to learn and work in the kitchen with employees in different cultural background. I did not speak Spanish and communication was difficult initially. Hence observation is one of the key to avoid the barriers. But ignorance also forces you to embrace a new language. It was a memorable experience in all ways… I worked in different restaurants within the restaurant empire. I learnt traditional dishes such as Spanish suckling pig, tortilla, paella…etc. We also had the chance to experience the local wedding banquet and be part of the team to present the food. I would do it again…I returned with memories and friendship!

RAVIL TAZUTDINOV LEUNG TSUI YAN Worldchefs Young Chef Ambassador 26 years old (Hong Kong) @Toledo, Spain, from June to Aug 2011 I chose the restaurant because…The opportunity presented itself. When I met a Spanish guest chef in Hong Kong, he asked me if I would be interested in working with them in Spain. During the summer holiday for school, I make a decision in 2 weeks to fly to Spain and stage for 2 months. 14 WORLDCHEFS MAGAZINE

Worldchefs Young Chefs Ambassador 17 years old (Russia) @Crete Island Greece, from May – September 2010 I have always dreamt of working overseas… so during my first year in culinary school, I searched for internships abroad so I can fulfill my dream of learning authentic cuisines. Greece came up. I worked at the St. Constantine Hotel… which was a stroke of luck as they had a great kitchen and a good head chef. We were feeding around 200 people a day, serving up mainly Greek dishes. The chef influenced us with his simple, straightforward


WORLDCHEFS – YOUNG CHEF STAGING

style. He shared most of the recipes came from his feeling and memories of what he ate at home, which the guests loved. I realized that food is not only for sustenance or for taste, but also has the power to give one memories. I learnt to never refuse work, as I learnt so much on the job.

very conceptual in nature, with a lot of technique and labour behind the simplest looking dishes/snacks. Some dishes looked so simple it seemed almost audacious to be serving them in a Michelin-starred restaurant, but he always delivered in terms of flavor.

What I learnt… was how to think fast, because the ability of how you plan your mis-en-place is very important for young cooks. Before I went to sleep each day I would reflect on how I can do better, such as reorganizing the order of the jobs I had to do at the station. I also learnt to manage my emotions, as the chef taught me how to live life, like Crete people do. To be positive , to love life and to smile a lot.

I was lucky to be accepted… As there were only about 10 kitchen staff. The smaller the restaurant, the less they depend on stagieres, and if you are accepted, the potential to work and do more tasks in general grants many learning opportunities. Most stagieres do not get to work service and are instead relegated to work in prep sections but I was lucky to have been able to work in the service kitchen as well over there.

The lessons are invaluable… Love and learn your craft as well as possible. Respect small work, because it is very important, Be true to yourself, never give a food that you dislike to guest, Manage your time, or it will manage you…and ultimately, be a good person! This was one of the best summers in my life.

Do not go for a stage thinking about learning recipes… it is a lot more about growing as a cook. I have learned a ton at both Atera and Brae in terms of how they run their operations - both chefs are extreme advocates of organisation, discipline, and professionalism, something that I eventually grew to enjoy. Singapore is great but I think a lot of systems are lacking in terms of sophistication and organisation. It was not easy to be accepted… I had to send several emails to the restaurants before I even got a reply. Atera was quite a unique situation in that I was asked to fly up for a trial before they decided whether I was right for them. It was a massive risk considering they could have said no if I was not up to their standards and I would have been stranded. Staging also tends to be a very humbling experience… because the way they cook is most probably going to be different from how you do at your restaurant. You have to relearn everything. 

SU LONGCHANG ABEL 28 Years Old (Singapore) @Atera, New York City (from November 2014 - Jan 2015) Brae, Birregurra (Jan 2017 - March 2017) How I chose where to stage… For Atera, I chose it based on the food that the then-executive chef, Matt Lightner, was cooking. His cuisine was something that I thought was special in his style of plating and his flavor pairings. Some dishes were

Atera was where I have had to work the hardest in my life… It was pretty much a 17-hour work day that started around 9 and ended around 2 in the morning. By the time I got back to my apartment at 3, I only had time for 4 hours of sleep before having to get up for work again. We only ran dinner service but the fact that we did two turns meant that you had to be mentally focused for 6-7 hours for service. I went straight into work a day after landing in NYC and I recall falling asleep while peeling tomatoes on my second night at work. You learn… work ethic. You are humbled as a stagiere. You simply have to knuckle down and do as you’re told while observing how others work and learn from them. In that regard, each stage has always been a very effective reminder about that. I probably will not be able to do another stage in my career as I am reaching 30 and my goals are changing. But I am thankful for my experience. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – AMBASSADORS

THE NEW SEVEN The Global Development of Young Chefs Committee has expanded, with new faces to spearhead new beginnings. Meet the seven who have taken on this challenge. BY JASPER JEK – COMMITTEE MEMBER GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE

CHEF DONALD GYURKOVITS Special Advisor to the Committee With 25+ years’ experience, Chef Donald has extensive knowledge of kitchen operations management, menu development, and supplier relations. Chef Donald holds the office of President of the Canadian Culinary Federation and Director of the Culinary Arts Foundation of British Columbia. In 2015 he was inducted into the CCFCC Honour Society, as well as an Honorary Member of the American Culinary Federation, the American Academy of Chefs, and Les Amis d’Escoffier Society. International designations include International Culinary Consultant from the International Exchange Association of Renowned Chinese Cuisine Chefs and a judge with the World Association of Cooks Society. Chef Donald has guided many young chefs to gold, silver, and bronze medals in regional, national, and international competitions. It’s no wonder he is a recipient of the 2007 British Columbia Chefs’ Association Citation of the Year award, a 2010 Leadership Award from the Canadian Foodservice Professional Association.As a well-respected culinary professional, he thinks that being a chef is still the best job in the world.

MARTIN HARRAP

STAFFORD T. DECAMBRA

Special Advisor to the Committee

Special Advisor to the Committee

Martin Harrap is one of those true chefs whose passion is to assist as many chefs as possible in the same way as he was assisted during his fifty years in this profession. He has been fortunate to work with incredible ingredients in many parts of the world covering not only the UK where he is originally from, but Europe , North Africa, North America, Asia, Australia and not forgetting the many islands in the Pacific. He feels at ease with the many chefs he comes across and is always willing to listen to “chefs speak” and work with the young and young at heart to maintain the highest standard for the betterment of the next generation.

According to DeCambra (pix above), strengthening Worldchefs at each country level is most important and the strongest asset is to encourage Young Chefs to be a part of and retain their membership in Worldchefs. Stronger Worldchefs chapters should be established in each country and used as role models for other Worldchefs countries to grow from. Networking & Communication is the most important Key. The more Young Chefs members are informed, the easier it is for each Worldchefs chapters to succeed with Young Chefs. Lastly, Young Chefs through the Worldchefs Certification Recognition must complement their current experience along with the further establishment awareness of different certification designation levels with the understanding of these qualifications and the standards that can help make them a superior culinarian professional for our fine industry.

Never stop learning, because life never stops teaching. 16 WORLDCHEFS MAGAZINE


WORLDCHEFS – AMBASSADORS

MUHAMMAD SYAFIQ SHAHROM

MOHAMAD ARIEFFUDIN ABDUL KHALID

Young Chef Ambassador

Young Chef Ambassador Mentor

Syafiq hails from Malaysia and is currently pursuing his Diploma in Culinary Arts at the Kuala Lumpur Metropolitan University College. He started to learn Malaysian cuisine from his mother since age 11, and has since been refining his knowledge and skills about the cuisine. It was also so, that he was often laughed at when he was growing up, for not pursuing other fields such as engineering, accounting and architecture (fields that are often seen as more respectable). When asked why his chose this profession, his simple reply was “I love to see the happiness that shows on someone’s face when they eat food that is cooked by me.”

Arieffudin is a Chef Lecturer at the Kuala Lumpur Metropolitan University College. He holds a Masters in Gastronomy from MARA University of Technology. As a pioneer committee member of the Youth Chef Club of Malaysia (YCCM) he was instrumental in organizing activities for his members from 8 higher education institutions. In 2014, he was eventually appointed Chairman of the YCCM. During his tenure as Chairman of YCCM, he managed a team of dynamic young chefs in Malaysia, to provide free classes, networking events and knowledgedriven educational trips for the young chef of Malaysia.

THE 3 THINGS I WILL LIKE TO CONTRIBUTE:

1. Develop a mentoring program for young chefs to gain con-

fidence and bring the young chefs name to a higher level.

1. To create activities for the Young Chefs in Malaysia and link these activities with other countries in the Asian region. To also create unity among the Young Chef Clubs in this region.

2. Give opportunities to Young Chef Club members to show-

2. To improve the Young Chef Movement in this region, working

case their talent through competition and food exhibitions.

3. To develop an exchange program to bring local members to

other countries to learn about foreign cuisines through young chefs of other nationalities.

THE 3 THINGS I WILL LIKE TO CONTRIBUTE:

together with all the Young Chef Ambassadors in all regions through developing ideas and strategies.

3. To fulfill the given task by the Young Chefs Development Team and to ensure all tasks are carried out in a professional manner. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – AMBASSADORS

ELVIN CHEW

CHERRIE UY-TAN

Young Chef Ambassador Mentor

Young Chef Ambassador Mentor

Currently holding the role of Honorary President Mentor of Singapore Junior Chefs Club as well as the Special Projects Committee of Singapore Chefs’ Association, Elvin is always looking to influence and nurture aspiring chefs to hone their culinary skills through competitions. Having participated in numerous competitions, he is no stranger to accolades. Among them includes the Alen Thong Golden Coffee Pot Team Challenge 2016, where he led the Singapore Young Chefs Team as Team Manager to win Overall Champion. He has mentored numerous Young Chefs teams to excel in regional competitions over the years.

Cherrie started the Philippine Young Chefs Club with 19 members (2015) and by the end of her second term as President in December 2016, she had gathered over 300 members in the Greater Metro Manila Area. In her third term, this year, she would be formally launching Regional Chapters in order to spread the good news of PYCC across her country.

THE 3 THINGS I WILL LIKE TO CONTRIBUTE:

1. Carry on the good work of the past mentor’s efforts to bring

Young Chef Clubs around Asia to the next level.

2. Increase the networking and communication between the

young chefs clubs.

3. Support and encourage more Young Chefs from Asia to attend Worldchefs Congress 2018.

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THE 3 THINGS I WILL LIKE TO CONTRIBUTE:

1. To conduct activities that would keep the Young Chefs in Asia updated and be able to hone their talents and skills 2. Provide assistance to the Senior Chefs in Asia in any culinary endeavor 3. To encourage Young Chefs in the Philippines and the rest of Asia to use talents and skills in introducing healthy foods for the indigent kids.


Tartelettes Filigrano Rectangle 5.3 cm

HUG AG, Neumühlestrasse 4, CH-6102 Malters/ Luzern · Phone +41 41 499 76 30 · Fax +41 41 499 76 01 food-service@hug-familie.ch · www.hug-foodservice.ch · www.facebook.com/hugfoodservice · Certificate: ISO 9001:2000 · BRC · IFS


WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE

IT’S A WRAP! The Global Young Chefs Challenge 2017 is a milestone in Worldchefs history, as it took place at Sirha, also the location for the prestigious Bocuse d’Or Competition.

The Worldchefs Global Young Chefs Challenge has concluded with a successful bang, after the landmark move to Sirha, the international trade show that is also home to Bocuse d’Or and the World Pastry Cup. Traditionally, this competition has always taken place at the Worldchefs Congress, alongside the Global Young Chefs Challenge and Global Pastry Chefs Challenge. The intention behind this significant move: To offer a more exciting, international platform for both the young chefs, Worldchefs and also its partners. The results – Marianus Von Horsten from Germany bringing home the Hans Bueschkens Trophy. Eric Seger (Sweden) took first runner up position, followed by Lynnette Tay (Singapore) as the second runner up. After 2 years of intense competition around the world, 7 semifinals pitting against each other the skills of 21 young chefs from 21 countries, 8 young chefs battled for the Hans Bueschkens Trophy at the event on 25 January 2016. The competitors presented a 3 course menu of 6 servings over 3 hours, using Sterling Halibut (for appetizer), Vandrie Veal (for main course) and Dilmah as well as Valrhona Chocolate (for desserts). The 8 competitors are Christopher Malone (Australia), Michael Tan (France), Marianus Von Horsten (Germany), Ivan Castiglioni (Italy), Lynnette Tay (Singapore), Eric Seger (Sweden), Rahil Rathod (UAE) and Tesia Campbell (USA). Gert Klötzke, Chief Judge shared, “The overall standard was very high, and you can really see the standards improving steadily over the years. For this competition, it was a tough decision to choose from the top four.” 20 WORLDCHEFS MAGAZINE


WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE

“It is a great experience. We trained so hard over the last 6 months, and with every training, we become better and better. I will recommend this to any young chef, as this gives you international exposure, with competitors from around the world. It’s not an easy competition, but it’s totally worth the hard work.” - Marianus Von Horsten, Germany (Champion)

“The location was a great one, as it was on the same stage as the world’s most prestigious cooking competition. It was also fun, though I wish we had more time. We had the Culinary Olympics and the Abu Dhabi Alen Thong Golden Coffee Pot Competition, so it was only during Christmas time I could start training. My assistant and myself locked ourselves in for 10 days and simulated the competition. The most memorable moment was when I filleted a halibut for the first time and it went so well we ended up having a lot of fun during the competition. The preparation before the competition is always the time when I learn most, and all the nice people I met during the competition. I would almost recommend any competition to a young, ambitious chef because I think it ́s both fun and you learn a lot!” - Eric Seger, Sweden (1st Runner Up) WWW.WORLDCHEFS.ORG

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WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE

“I wanted to challenge myself to do a better job than the previous Young Chefs Challenge in Greece. So we trained very hard for 3 months. Having a great team to support me, and my assistant was a great help. We went through a lot of problems when we did our training. What I wanted was to present the pure flavour of each protein and the main product to be unique on its own. Yes I would recommend other young chef to participate cause this competition is a really good opportunity for them to improve and understand each of the product.” - Lynnette Tay, Singapore (2nd runner up)

GREAT PRODUCE, THANK YOU! The competitors had the opportunity to work with top quality ingredients to unleash their creativity, thanks to our following sponsors: Sterling Halibut (halibut), VanDrie Group (veal blade, loin, sweetbreads), Nestlé Professional (veal, shellfish, fish and vegetable stock) and Dilmah (selection of Ceylon teas). 22 WORLDCHEFS MAGAZINE


WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE

SHARING IS CARING Worldchefs donated all the competition equipment to Restos du Cœur, just our way in ensuring there is minimal wastage! Founded in 1985 by a very famous French humorist and actor, Michel Colucci a.k.a. Coluche, Les Restos du Cœur is a french association which help and provide assistance to those in need, particularly in the food area through access to free meals, thereby encouraging social inclusion as well as any action against poverty in all its forms. In 2015-2016, the 71 000 volunteers of the association served 132,5 millions of meal to 926 000 people in need.

EQUIPMENT GALORE A big salute to our partners for the following: Trophy and plates: RAK. Pots and pans: AMT. Kitchen utility: Andy Mannhart.

SPECIAL THANKS TO Friulinox (blast chiller), Bravo (ice cream machine), Orved (vacum machine), Ecolab (hygenie products), La Poissonerie (refrigerated truck and delivery), Rougie (foie gras), Franck Duboeuf (wines), Chateau Cohola (wines), Sturia Caviar (caviar).

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WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE

SPOTTED AT THE GLOBAL YOUNG CHEFS CHALLENGE STURIA CAVIAR Based near Bordeaux and pioneer of sturgeon’s farming in France, Sturia was set up 20 years ago. Thanks to culture techniques in natural lakes, Sturia manages its production in its own farms located in the South-West of France. All the processes are based on a specific care to ecological balance of the natural environment and a rigorous respect of the highest standards of quality. The Caviar d’Aquitaine is present all over the world in the best restaurants and the best delicatessen shops. WHY WE LOVE IT: The fresh, natural & flavour, which enhances the dishes with subtle iodine hints.

CHÂTEAU COHOLA Wines from Château COHOLA, a producer and a fine wine merchant in the Rhône Valley (South of France). The company was founded in 2002 by Jérôme, oenologist and winemaker and Cheli, who spent 10 years in the vineyards of Burgundy, Bordeaux and Spain, then decided in 2002 to settle down in the Rhône Valley and produce organic wines of our own style. The range Cor Hominis Laetificat or CO HO LA, which means “to gladden the Man’s heart”, perfectly reflects the state of mind in which the wines were made. WHY WE LOVE IT: The CO HO LA is special as it is defined by its pure style, a straight taste and fruity notes on your palate, and a pleasant freshness that calls for a second glass! They have been aged in a more traditional way. 24 WORLDCHEFS MAGAZINE

ROBOT COOK® BY ROBOT-COUPE The inventor and leading manufacturer of commercial food processing equipment, now has a new model that features a wealth of patented innovations and technologies built into a single appliance. Aimed specifically at traditional and top- end caterers, it is the only cooking cutter blender on the market that meets the demanding standards of professional chefs. WHY WE LOVE IT: You can emulsify, grind, blend, chop, mix and knead to perfection with the only cooking cutter blender on the market. Did we also mention the competitors were equipped with this to assist them?


WORLDCHEFS – DIGITAL JUDGING

WHY DIGITAL JUDGING IS THE NEXT BIG THING Competition judging has stepped up to go fully digital. We catch up with Carlo Sauber (CS) from Luxembourg, the man who has spearheaded the project, on what this means for the future of culinary judging.

WHO CAN HAVE ACCESS TO DIGITAL JUDGING? All members from Worldchefs organising an endorsed competition, will give the opportunity to get the system shipped to his country. An application form needs to be filled up online and after that the office will send an offer. WHAT WERE THE CHALLENGES?  The challenge is to prove to the organisers of competitions the benefits of the system. They save on manpower, are able to be more environmentally friendly, as no more paper is required. It also saves time for the competitor and the organising team. However, people are generally sceptical and anxious to work with it. We hope they will just try it without criticising. Change is always difficult to implement, and it has been a journey to forge ahead with this project. The support from the chairman of the Competition committee, Gert Klötzke, and the President of Worldchefs, was necessary to convince people and to support and make this amazing project reality.

IS THERE A NEED FOR JUDGING TO GO DIGITAL? This is an initiative the culinary committee decided to move forward with four years ago. There are many upsides to digital judging. For example, the judges now have the possibility to put personal notes and remarks next to the points they have input, and get a quick view on personal results. It saves time, is more efficient, ensures that the organiser will follow Worldchefs competition rules. Everyone benefits. 26 WORLDCHEFS MAGAZINE

WHO SHOULD WE CREDIT FOR ALL THIS HARD WORK? The Culinary committee initiated the idea for digital judging. This step on digital application only makes sense if you are able to avoid problems prior and during the competition. We first tested this during the Culinary World Cup at Luxembourg in 2014 with 25 judges. The ultimate test was during the Culinary Olympics which was 100% digitally judged. The feedback has been positive, we see sponsors appreciative of this step, and young chefs also appreciate the modern vision from the judges. SO WHAT’S NEXT? The last stage is the registration website. We will soon start the new carving categories named “K” categories. This allows us to separate live carving, architectural carving,…for more specific and fair judgement by experienced judges. This website will guide the competitor through the registration procedure and make it seamless.


WORLDCHEFS – DIGITAL JUDGING

“I have been a WorldChefs accredited judge since 1992 prior to the current system, each year I can judge up to 10 events. I have used it since 2014. At first I thought that I would not be able to capture all the points that I wanted to write down, but actually found it easier to hold and store which was great for feedback to competitors. The experience at first felt a little weird as we are walking around with an ipad instead of piles and piles of paper, so there was no more flicking through your sheets. The result tabulation is much faster and definitely more accurate – scores are sent once confirmed straight to the main office so there is less traffic and human mistakes. It offers speed, accuracy, and accountability. Once it is embraced, all the individual competitions will be much faster and events will run more smoothly, creating a modern style of judging to go with the modern food created today.” - Dr. Rick Stephen, Continental Director – Asia, Singapore

“The impact will be on confidence, credibility, and efficiency. These are the impact points for the competition. Not to forget the ecological effect from the paper. The other important goal s that Worldchefs can now use all the possible information and data for analysing, for upgrading the competitions to reflect the modern trends. The third impact could be on education.” - Carlo Sauber, Competitions Committee

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WORLDCHEFS – DIGITAL JUDGING

THE CULINARY BAROMETER What does it take to be a competition judge? We find out from Chef Gert Klötzke, the Chairman of the Competitions Committee.

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WORLDCHEFS – DIGITAL JUDGING

WHY IS THE JUDGING SEMINAR IMPORTANT FOR CHEFS? To be updated on the latest rules and trends  and make sure the competitors are judges the same way on all Worldchefs endorsed competitions. WHAT MADE YOU AND THE COMMITTEE DECIDE TO INTRODUCE THIS SEMINAR?  This was an idea that came about many years ago, by the former president Gissur Gudmundsson.The idea is to get judges to keep up with the trends, as the culinary scene is changing all the time. HOW IS THIS JUDGING SEMINAR DIFFERENT?  What we do with each seminar is that we improve and update the content all the time. We do this based on the questions we get from the participants, or even questions from the competitors. For the curriculum, we just try to cover everything from all kinds of competitions. WHY IS IT IMPORTANT FOR CHEF JUDGES TO CONSTANTLY UPGRADE THEMSELVES?  It is a responsibility, in a way. If you think about it, the competitors do put in a lot of work and investment in their competition pieces and it is our role to give them correct and fair judgment. A big part of the competition is also giving them feedback on how to improve and upgrade themselves.To do this, we need to first do it ourselves. WHAT MAKES A GOOD JUDGE?  He or she needs to have been a successful competitor so he/she has the knowledge and experience from competitions and understands the competitors’ stress and emotions. He/she needs to be updated on all trends and be an expert of all parts in our profession. He/she should also have the mentorship ability, to be fair and correct and most importantly, have respect for the competitors. WHAT MAKES A WORLDCHEFS CERTIFIED JUDGE STAND APART? Simple. Worldchefs is the only association that offers seminars for judges and to constantly upgrade themselves! WHAT CAN OTHER JUDGES LOOK FORWARD TO IN THE NEAR FUTURE? A seminar focusing on how to compete is coming up for competitors. This would also be interesting for the judges. We will also launch a big update from for our basic judging seminar, with new rules for the Culinary World Cup in Luxembourg. You can also look forward to a new layout as well as more photos and information.

ABOUT THE INSTRUCTOR Chef Gert Klötzke, is a Certified A Judge and Chairman of Worldchefs Culinary Competition Committee. Gert Klötzke has won numerous awards on the culinary scene. Amongst others he has been Chef of the Year and Game chef of the year in Sweden. He was Sweden’s team manager and overall champion at the Igeho in Basel winner of the Culinary Olympics in 2000 and 2004 and the Culinary World Cup 2002. He was also the chefs trainer of Culinary Team Finland that came 2nd overall at the Culinary Olympics 2016. He has also been adviser for several teams around the world.

WORLDCHEFS JUDGING SEMINARS Judging Seminars can be organised by any Worldchefs national member association who is in good standing with membership fees. The education material is sold under a licence of 1500 € to the organiser. This includes the instructor fee but not travel expenses. The Organiser must cover eventual travel and accommodation expenses for seminar instructors. The organizer may charge participation at a reasonable rate. One licence is valid for a maximum of 50 persons per one instructor.

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – WITHOUT BORDERS

A TASTE OF PERU The Worldchefs Without Borders committee launched into full force when the flood calamity hit Peru. Here’s how the Myanmar team responded, shares Oliver Soe Thet.

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WORLDCHEFS – WITHOUT BORDERS

HOW DID YOU MANAGE TO RAISE FUNDS SO QUICKLY? To make things happen, we joined forces. Chef Thurein Htun (The Myanmar Worldchefs Without Borders Ambassador), WCWB chefs and the Myanmar Culinary Association (MCA) came together to launch A Taste of Peru. This was a series of events which kicked off on March 31, 2017 to raise funds for the flood victims in Peru. WE HEARD THE RESPONSE WAS OVERWHELMING… The queues at the Sule Pagoda Park to try rich and delicious chicken and fish soup surprised us and gave us a lot of encouragement. This was the work of a team of young chefs who believed in this cause. We also received delicious cookies, donated by the Deaf Students Pastry School. Proceeds with both sales reached 860 Euro. WHAT’S NEXT? MCA – WCWB Myanmar have more Taste of Peru aid projects in the pipeline, with a goal of raising more than 2500 euro by the final event scheduled for June 9, 2017. Myanmar has a centuries old relationship to South America, including a similar food heritage. The MCA-WCWB team were enthusiastic in their desire to offer support to this nation in need.

A TASTE OF PERU 1.5 pounds white fish, 1 inch thick 1.5tsp salt 2 red bell pepper destemmed , seeded MARINATE IN: 6 cloves of garlic 1/2 tsp black pepper ground 1 tsp cumin ground 1/3 cup vinegar distilled 1/3 cup lemon juice To glace with: 3 tbsp vegtable oil 1 tbsp aji amarillo powder or paste or hot paprika 1/4 tsp turmeric ground 2 tsp salt 1 tsp black pepper ground lemon wedges for serving

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WORLDCHEFS – EDUCATION

A NEW ‘WORLD OF POSSIBILITIES’ FOR CHEFS IN AMERICA Chefs in America can now satisfy their taste for adventure, thanks to an historic agreement between the American Culinary Federation (ACF) and the World Association of Chefs Societies (Worldchefs). ACF-certified chefs have the opportunity to earn a globally recognized professional certification, without having to leave the kitchen.

At the end of last year, WORLDCHEFS launched a new digital platform for its global culinary certification that allows chefs to be recognised for their work experience in the industry. Using the platform, users can verify their expertise at nine different levels, including professional cook, master chef, pastry chef and master pastry chef. ACF, WORLDCHEFS and global leader in skills development, City & Guilds, the quality assurance body for WORLDCHEFS certification, have now made it possible for ACF-certified chefs to apply for a globally recognized professional title within theWORLDCHEFS certification. Kirstie Donnelly, managing director, City & Guilds, said, “As people’s palates grow ever more adventurous, chefs from all corners of the globe are increasingly popular in countries other than their own – with American food particularly in demand. WORLDCHEFS’ internationally recognized standards will allow chefs who have been certified by the American Culinary Federation to earn a globally recognized certification which will allow them to work wherever their talents are in demand. This new digital platform is helping to raise the standards of culinary excellence across the globe and has already been praised by governments and industry worldwide. We are delighted that the American Culinary Federation is now part of this revolution, adding its 32 WORLDCHEFS MAGAZINE


WORLDCHEFS – EDUCATION

strong reputation to the others involved in this international program and better enabling U.S. chefs to access this careerenhancing tool.” ACF President Thomas J. Macrina, CEC, CCA, AAC, said “We are excited about adding this new dimension to our longstanding partnership with Worldchefs and what it means for chefs in America. ACF certification is already seen as the industry standard in the U.S. and North America, and aligning it to the Worldchefs certification adds international recognition for the achievement of our culinary professionals. “There are a lot of chefs who want to work in different countries to broaden their horizon, learn new skills and progress in their careers. The Worldchefs certification opens up a new world of possibilities for them.” Thomas A. Gugler, president of Worldchefs, said: “We could not be happier that we have completed the alignment between the ACF and Worldchefs certifications. It marks a key milestone in the culinary industry and provides an excellent example of how the Worldchefs global certification can complement and enhance national certifications. We look forward to establishing similar arrangements with other member associations so that we can help address the skills shortages our industry is suffering from and connect skilled chefs with employers all around the world.” The Worldchefs certification offers a new way for employers to recruit staff as it provides a large pool of skilled chefs who are certified to a common benchmark. Using the digital badges, chefs can showcase their skills and experience online, on social media and on job sites, giving employers instant information about work levels. The certification is not just for experienced chefs or employers. Student chefs and cooks can also use the system to demonstrate their skills to prospective employers in the marketplace, giving them a competitive edge. The innovative online platform was designed by DigitalMe, a City & Guilds Group company, that works with teachers, charities and employers across the world to create a new digital currency that recognizes people’s skills and talents.

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WORLDCHEFS – EDUCATION

CELEBRATING EMPOWERMENT AT MJF FOUNDATION John Clancy, Education Director, visits the home of Ceylon tea and discovers more than just tea plantations. BY JOHN CLANCY EDUCATION DIRECTOR, WORLDCHEFS

I was privileged to be invited to represent Worldchefs at the 47th School of Tea programme in Sri Lanka  kindly hosted by Dilmah. This session saw 140 graduates from over 40 countries attending and who came to learn and experience first-hand about the culture, history, cultivation and production of  both single origin teas as well as specialty blends that are continually being developed by Dilmah at their main headquarter research Centre. The participants were immersed in a very intensive and informative programme throughout the four days, with presentations on a variety of topics including the art and skill of making and presenting proper cup of tea.          MJF FOUNDATION Founded by Mr. Merrill J. Fernando this foundation was established to help and assist people both young and adult from disadvantaged backgrounds, and includes children with both physical and 34 WORLDCHEFS MAGAZINE


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learning disabilities. Applying the principle of making “business a matter of human service” is what has made this foundation truly remarkable and a testament to kindness and generosity of heart and spirit of Dilmah towards their fellow citizens. We visited the MJF Center for dignified and sustainable empowerment. This truly remarkable company now has many identities for the under privileged.  Their latest project is the Empower Culinary & Hospitality School at Moratuwa. A premier culinary and hospitality training facility, the school has the objective to create new avenues for underprivileged and marginalised youth with empowerment in the gastronomy and hospitality industry in Sri Lanka.  The school programme has an intensive training method with visiting international culinary professionals supplementing the Sri Lankan faculty to provide the students with comprehensive knowledge and global perspectives on cuisine and hospitality. During my visit I attended the first cohort’s inaugural graduation, where all 13 students enrolled successfully graduated, and were presented with special citations and certificates. The intense programme is run for five days a week for a 4-month duration, all students who completed the programme have receive offers from top employers in Sri Lanka.  Empowerment Culinary and Hospitality School is an initiative by the Merrill J. Fernando Foundation (MJFCF) and Dilmah, the purpose of which is to create new avenues for underprivileged and marginalised youth with empowerment through education in the Culinary and Hospitlaity industry of Sri Lanka. Worldchefs was invited to review the training centre and programmes and have awarded the centre with our approved training centre and programmes and it is the first school in Sri Lanka to have achieved this recognition from Worldchefs. I would like to acknowledge the dedication and of the school governors for their vision, and commitment to this unique programme. We also met with all the recognised schools who were invited to participate in this educational programme and who in turn will deliver similar tea education modules in their respective institutes and included International Culinary Educators from, Dubai, Chile, Spain, Malaysia, Lebanon, Sweden and the UK and Ireland. Dilmah will support this by providing specialist equipment and learning materials free of charge to all schools and is part of Worldchefs Academy which offers sponsors and partners the opportunity to present seminars and workshops to students and teachers in our recognised schools across the world. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – MALAYSIAN FOOD

ROTI CANAI

A popular breakfast dish, this is an Indian-style flatbread that is dramatically spun, twirled and then grilled. It’s served with curry and dhal, and a staple at mamak stalls (hawker stalls run by Indians). There are many new-fangled variations, from roti canai with ice cream, with egg, onion, or bananas. The possibilities are endless.

6 ICONIC MALAYSIA DISHES As we count down to the Worldchefs Congress in 2018, we highlight some of the nation’s top favourites.

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NASI LEMAK

When translated, it means ‘fatty/heavy rice”. This is essentially rice cooked with fresh coconut milk ,and served with an array of fried anchovies, omelette, cucumber slices, fried ground nuts with anchovies. Sometimes, you have chicken wings, ‘otak otak’ (a fish paste mixed with spices), sambal sotong or even chicken rendang.You can often find it wrapped using a banana leaf into a pyramid-like shape, making it an easy snack to bring around.


WORLDCHEFS – MALAYSIAN FOOD

BAK KUT TEH

CENDOL

ROJAK

RENDANG

This Chinese-style favourite means “meat, bone, tea”. It’s a broth cooked with pork ribs, mushrooms, garlic, tofu and Chinese herbs. Slowly simmered over slow fire for hours, it is served up with rice or noodles. The Malaysian style bak kut teh is often strong in its herbal flavours, and is served with Chinese tea at the side. A popular comfort food for breakfast, lunch or dinner!

Call this the Asian salad, with a myriad of punchy flavours. There are a few types of rojak. If you are at an Indian mamak stall, you will enjoy a serving of rojak mamak, which can be made up of fried dough fritters, potatoes, cuttlefish, cucumbers, bean curd and hard boiled egg, drizzled with a spicy peanut sauce. Another type of rojak is the Fruit Rojaka – a combination of pineapple and jicama, and topped off with a special dressing made of belacan, chilli and lime juice.

A truly Malaysian dessert that is always a welcome in the hot, humid Malaysian weather. This street favourite is named cendol, after the green strands of jelly mixed with pandan (an aromatic plant). The composition of a cendol starts with finely shaved ice, then topped with cendol, red beans, coconut milk and unctuous palm sugar. It’s easy to have more than one!

If there is one dish you need to try while in Malaysia, it has to be rendang. For one, it was recently voted by readers of CNN International as the number one dish in World’s 50 Most Delicious Foods.This hearty dish is rich in spices and slowly cooked to render perfection, yielding complex flavours with every bite. It is also a staple served up at religious festivals such as Eid. There are many variants to rendang, and one can opt to cook rendang with other main ingredients such as chicken or mutton, but beef remains as the more popular version of this dish. WWW.WORLDCHEFS.ORG

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Salt baked Sea Bass by chef Lino Sauro. Photo courtesy of Olio restaurant.

IN&OUT OF THE KITCHEN SUSTAINABILITY IS IN Every chef can do his/her part in ensuring the next generation has a sustainable food culture. Take Sicilian Chef Lino Sauro, who opened his second seafood-focused restaurant in the trendy Kensington Street in Sydney this year. He ensures he knows the source practises sustainable methods,, before lending his full support. If you’d like to find out how you can make a difference, Feed the Planet is a Worldchefs initiative in partnership with Electrolux and AIESEC. It’s a project aimed at developing collaborations, strategies and projects to inspire better food consumption and cooking habits among consumers and professionals, maximizing sustainable choices and health while contributing to a reduction of negative impacts. Find out more? Visit www.feedtheplanet.worldchefs.org

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IN&OUT OF THE KITCHEN – NEWS

MADRID FUSION MANILA

FEAST IN THE ISLAND OF THE GODS In 2017, the Ubud Food Festival will return for its third year from 1214 May. Alongside Indonesian chefs, restaurateurs, producers and food professionals, celebrated culinary icons from around the world will dish up a program rich in fresh tastes and fresh ideas. This year, the Ubud Food Festival will be infused with the theme ‘Every flavor is a story’. The theme celebrates Indonesia’s culinary heritage, in which every ingredient, recipe and culinary tradition tells a story of the archipelago’s history, geography and diverse cultures. The theme also reflects on the journey from producer to plate; from forging relationships with local growers to fostering awareness of broader ecological and industry trends that are shaping Indonesia’s – and the world’s – culinary landscape. Be prepared to have an understanding of not just what food tells us – but of the stories we tell through food.

Manila is set to be the gastronomic centrestage in Asia this April with Madrid Fusion Manila. For its third edition, it will bring together acclaimed avant-garde chefs from across the globe. In 2016, in celebration of the 450th anniversary of the Galleon Trade that linked Asia with the western world, the theme centered on “The Manila Galleon: East Meets West” expanding the gastronomic conversation further, not only between two countries but between two different parts of the world.

VEAL BURGER BREAKFAST FOR GREEN WEEK! The team at VanDrie has done it again! At the kick-off of the International Green Week, IGW, Christian Schmidt, the German Federal Minister of Food and Agriculture, and Martijn van Dam, the Dutch State Secretary for Economic Affairs, visited the stand of the VanDrie Group, the world leader in veal. They enjoyed a veal burger in a small breakfast format, and throughout the week, visitors to the agriculture trade fair can try out all sorts of veal dishes and inform themselves of the high quality and preparation methods of this tender type of meat. The culinary programme is complemented by several interactive offerings, including video shows and audio tours with integrated prize contests.

IN&OUT OF THE KITCHEN UNITED BY FOOD World Gourmet Summit, Singapore’s premier gourmet festival has rolled out the United Nations Gastronomic Assembly, shining the spotlight on a new generation of chefs representing over 16 countries. In its 21st year, the line-up includes: Jarno Eggen (The Netherlands) of two-Michelin-starred De Groene Lantaarn; four-time World Barbeque champion Grill-Ueli alias Ueli Bernold (Switzerland); Daniel Ovadía, one of Mexico’s most successful chefs-restaurateur; Dharshan Munidasa, who put his native Sri Lanka on the culinary world map with two restaurants in Asia’s 50 Best Restaurants list; dessert sensation Kiriko Nakamura (Japan) of one-Michelin star Tirpse; and Canadian First Nations Chef Representative Quentin Glabus (Canada). 40 WORLDCHEFS MAGAZINE


BE PART OF THE GLOBAL CHEF’S EVENT OF THE YEAR! EARLY REGISTRATION FOR WORLDCHEFS CONGRESS & EXPO 2018 MALAYSIA AVAILABLE NOW! CHEFS / DELEGATES 750 EU YOUNG / RETIRED CHEFS 550 EU

DON´T GET LEFT BEHIND! REGISTER NOW!

www.worldchefs2018.org WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – FUTURE OF FOOD

FOOD FOREVER Lars Charas, founder of the Feeding Good Foundation, has self-published a world-class book to spearhead conversations about the future of food, and what we can start doing about it now.

PROTEIN Protein is at the heart of many recipes, usually in the form of meat. It is an essential part of a healthy diet, but there are many other sources of protein, and using these rather than animal products would have a big impact on resources and society. It’s a little-known fact that a cow needs 8–10 kg of feed to produce 1 kg of meat; goats, pigs and sheep require around 6 kg; and chicken about 3 kg. Meat contains 20% protein, so 40–50 kg of feed is needed to create 1 kg of protein.This requires a massive investment in agriculture, and currently about 70% of the world’s farmland is devoted to producing crops for feeding animals – land that could be used for other purposes, or just to solve  many of the major global sustainability issues.  The text that follows looks at animal protein from a variety of under-used or little-known sources.  ALTERNATIVE SOURCES OF ANIMAL PROTEIN  As land resources become scarcer, feed and protein prices increase, so we must become more experimental and efficient in our protein consumption. The best way to achieve this is to eat from lower down the food chain: rabbit and chicken rather than beef, goat, pork and lamb; insects, micro-organisms and legumes rather than meat. Insects, for example, consume far less than bigger animals – 3 kg of feed (grass or other greens) can create 1 kg of protein – and they can get this without any need for specially grown crops. In fact, insects are very nutritious, and certain types, such as ants and pupae, are highly valued in many parts of the world. The main barriers to their consumption in the West are ignorance and disgust; people regard insects as vermin and have no idea of their potential value and deliciousness. Unfortunately, the insects entering the market are not always those with the best gastronomic value. At present, in the few Western outlets where insects can be purchased, you are more likely to encounter readily available ones than the truly tasty. An important part of exploring the delicious potential of insects is to recognize their diversity in flavour and texture. Over 1,900 edible insect species have been documented, and many more are yet to be discovered. 42 WORLDCHEFS MAGAZINE

“The aim of the recipes is to provide innovative ways for chefs to alter their menus and operate more efficiently while maintaining the deliciousness for which they are noted. The idea is not to create the most sustainable menu, but to offer interesting ways of transforming what they already produce, and that chime with their own thinking and existing food cultures.” - Lars Chara


Photo by Jan van Berkel

IN&OUT OF THE KITCHEN – FUTURE OF FOOD

MEALWORM HUMMUS BY BAS CLOO

Mealworms (Tenebrio molitor) are the larval form of the flour beetle and are often bred specially as food for birds and reptiles. However, they would also be a good source of protein and nutrients for human consumption. They are fast-growing insects, and just 2.5 kg of greens and oats produces 1 kg of mealworms. They are best consumed fresh because the drying process reduces their delicious flavour. SERVES 4 100 g dried giant white beans, soaked in water for 24 hours 1 classic bouquet garni 2 tbsp safflower oil 20 g oak chippings 5 g dried rosemary leaves 4 pieces of marrowbone 1 garlic clove, slightly crushed 1 sprig of oregano 200 g fresh mealworms sea salt juice of 1 lemon 5 g orange zest 4 lovage leaves, chopped

Drain the beans, then place them in a pan with the bouquet garni, cover with fresh water (do not add salt) and bring to the boil. Cover and simmer for 30 minutes, until the beans are soft and the skin is falling off. Discard the bouquet garni, then drain the beans, reserving the liquid. Poor the oil over the beans and set aside to cool. Put the oak chippings and rosemary in a smoker and place over a high heat. Meanwhile, place a rack over a drip-tray that will fit inside the smoker and put the marrowbones on it. When the oak chippings and rosemary start to smoke, add the tray of bones, cover and leave to smoke over a low heat for 1 hour. Push the marrow out of the bones and into a large casserole dish. Melt over a low heat, then add the fat from the drip-tray, along with the garlic and oregano. Increase the heat, crushing the garlic further with a spoon for about 30 seconds, then discard it. Add the worms and saut. briefly. Set aside to cool. Put the worm mixture in a food processor. Add some of the reserved bean liquid and pulse to a smooth puree. Transfer to a bowl. Add salt and lemon juice to taste, then stir in the orange zest and lovage. To turn this into something resembling a traditional hummus, add chopped red pepper and coriander instead of the orange zest and lovage. WWW.WORLDCHEFS.ORG

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Photo by Lars Charas

IN&OUT OF THE KITCHEN – FUTURE OF FOOD

SEAMOSS COCKTAIL BY LARS CHARAS

In Jamaica it is traditional to combine fresh or dried sea plants with milk. The resulting concoctions are refreshing, rich in protein and provide enough energy for a couple of hours’ work. Alternatively, they may be served with alcohol as unusual cocktails. In European cultures the sea moss could be replaced with dried carrageenan and mixed with cucumber juice or rejuvelac. SERVES 4 60 g dried sea moss juice of 2 limes 500 ml water red chilli pepper, deseeded 200 ml coconut milk 200 ml fresh coconut juice 50 g sugar 2 tsp Angostura Bitters salt 200 g crushed ice, to serve

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Put the sea moss in a bowl. Add the juice of 1 lime plus 100 ml of the water and set aside to soak overnight. Drain the moss and place it in a saucepan with the remaining 400 ml water, a pinch of salt, the juice of 1 lime and the chilli pepper. Bring to the boil, then simmer until the sea moss looks like a wad of jelly. Set aside to cool. Place the sea moss mixture in a blender with the coconut milk, coconut juice and sugar. Puree until it becomes a smooth liquid. Add the bitters and serve over crushed ice.


IN&OUT OF THE KITCHEN – FUTURE OF FOOD

Q&A WITH LARS CHARAS AUTHOR OF FEEDING GOOD

WE HEAR THAT THIS IS A HUGE PROJECT… Over eighty chefs, scientists, designers and journalists from 25 countries on 6 continents have helped to develop and present new angles and perspectives on food. It is a chef and consumer angle on food cultures and diversity that fills in existing gaps between leading technology and policy visions. WHAT IS ‘FOOD FOREVER’ ABOUT? ‘Food Forever’ turns the question around and shows the impact of a changing planet on what we eat. It provides a framework for food cultures to become more resilient to the human impact on our planet. For instance, the impact we have - due to misunderstanding and misusing nature’s resources - on biodiversity, climate, water, et cetera. But also the role and impact of neglecting the cultural knowledge of food and the systems surrounding it. With fifty interviews and seventy recipes, this book is very practical and suitable to use in practice.

The above articles was extracted from ‘Food Forever’, which has been shortlisted for the World Gourmand Cookbook Awards. Visit www.feedinggood.com to purchase the book online.

WHAT IS YOUR LONG-TERM MISSION? To build evidence around this ‘new Food Forever vision’ we want to create culinary playgrounds for change; forums with chefs as frontrunners who experiment with possible roads towards resilient food cultures. Chefs – the professional consumers – are the guardians of food cultures and have a big influence on what and how we eat. Therefore they should help societies to change and the most influential chefs around the planet agreed to join in. ‘Food Forever’ will show you new practical and strategic perspectives on food and resilient food cultures and, of course, we hope you will put it in practice. WWW.WORLDCHEFS.ORG

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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 stock to the final customer. In addition our popular Sterling Academy gives the neces­ 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

sterlingwhitehalibut.com


IN&OUT OF THE KITCHEN – HALIBUT

8 THINGS YOU DID NOT KNOW

ABOUT HALIBUT

The Halibut may be prized for its distinctive flavour and texture amongst chefs, but it also boasts traits that are truly one of a kind. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – HALIBUT

KNOW THY HALIBUT There are many species of halibut out there, so to avoid confusion, it is common among those who trade seafood to specify ithe Scientific/latin name. The Atlantic Halibut’s latin name is Hippoglossus Hippoglossus.  Its Pacific relative is called Hippoglossus stenolepis. Another type that can add to the confusion is the Atlantic Halibut is the Greenland Halibut, Reinhardtius hippoglossoides.  Our focus for this piece is the Atlantic Halibut, Hippoglossus Hippoglossus.  A FISH OF POWER The Halibut is one of our largest fish, and the largest registered catch in Norway is a halibut that was 3 meter long, 1 meter wide and weighed 314.5 kg! LONG LIVE THE HALIBUT! As it lives in cold waters, it grows fairly slow, but can live up to 60 years. As a larvae, it looks like a normal fish, but at one point it will transform to a flatfish, where one eye migrates and it will start to swim sideways.  RIGHT, LEFT A very interesting fact, is that as most of the fish turn to the left, and will have the right side turning black and facing up. But a minority will turn the other way, in the same proportions as most humans are right handed, and a minor group is left handed (about 5 – 10%) WILD & FARMED The Halibut is today sold wild and farmed. In Norway, there are well-developed farms such as Sterling Halibut that supply fish throughout. HOLY FISH The Halibut is in many languages titled as holy fish. It has a place in the northern mythology and is also known from 10, 000 year old cave paintings.  LUXURY As it is a relatively expensive fish, it is regarded as a luxury for special occasions.The flesh is white, lean and has a clean, delicate and subtle flavour.  GOOD THINGS TAKE TIME To farm halibut takes about 5 years, which is double the time it takes to farm salmon. After 5 years, the halibut reaches somewhere between 2 and 10 kg. The size varies greatly, and the females are the ones that grow to the maximum size.11. 48 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – HALIBUT

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IN&OUT OF THE KITCHEN – DESSERTS

SWEET VICTORIES The top 3 winners of the Global Young Chef Challenge impressed not just with their hot cooking dishes, but also their gastronomic presentation of their desserts.

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IN&OUT OF THE KITCHEN – DESSERTS

BY MARIANUS VON HÖRSTEN GERMANY – CHAMPION

VALRHONA MANJARI BROWNIE, DILMAH ICE TEA, lemon curd, blood orange ice cream, lemon mousse, marinated blood oranges, blood orange gel, butter crumble. INGREDIENTS BERGAMOT GEL 125 g Bergamot puree 25 g Sugar 3 g Agar agar BLOOD ORANGE GEL 240 g Blood orange puree 50 g Sugar 3 g Agar agar MANJARI BROWNIE 150 g Valrhona Manjari chocolate 126 g Butter 150 g Egg, pasteurized 150 g Sugar

LEMON CURD 125 g Sugar 150 g Egg, pasteurized 150 g Lemon juice 20 g Dilmah Earl grey tea 150 g Butter 5 g Starch ICE TEA 10 g Dilmah Earl grey tea 100 g Water 50 g Ice cubes 13 g Lemon juice 13 g Bergamot puree 25 g Sugar 1 g Xanthan

MARINATED BLOOD ORANGES 100 g Blood orange 50 g Lime 50 g Pomelo 50 g Ginger 50 g Water 10 g Lemon grass 5 gLime leave 100 g Sugar 2 g Xanthan CHOCOLATE ORNAMENTS 200 g Valrhona Manjari chocolate 20 g Chocolate foil

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IN&OUT OF THE KITCHEN – DESSERTS

BY ERIC SEGER SWEDEN – 1ST RUNNER UP

PASSIONFRUIT BAVAROISE with Valrhona manjari chocolate & sour cream sorbet, Dilmah lemongrass & peppermint tea & mandarin fluid gel, warm financier topped with baked mango and lemon sabayon. INGREDIENTS 150 g Passionfruit purée 100 g White peach purée 90 g Sugar 80 g Egg yolk 10 g Gelatine leafs 250 g Cream 150 g Passionfruit purée 100 g White peach purée 90g Sugar 150 g Chocolate, Manjari 150 g Butter 125 g Raw sugar 125 g Icing sugar 52 WORLDCHEFS MAGAZINE

160 g Flour 3 g Salt 125 g Egg 100 g Sugar 110 g Water 75 g Chocolate, manjari 500 g Mandarin purée 60 g Sugar 4 g Agar 15 g Dilmah tea 6 g Gel creme 6,4 g pectin 16 g sugar

200 g Passionfruit purée 150 g Egg yolk 100 g Sugar 100 g Lemon juice 1pc Mango 60 g Peach liqour 10 g Mint 10 g Lime juice 10 g Mint 120 g Mango 80 g Sugar


IN&OUT OF THE KITCHEN – DESSERTS

140 g Mandarin purée 30 g Glucose 70 g Sugar 2,6 g Pectin 3,1 g Citric acid 2,3 g Eau de vie 1,5 pc Gelatine leafs Sugar to roll marmalade in 200 g Cream 1 pc Gelatine leaf 60 g Egg yolk 25 g Sugar 90 g Chocolate, manjari 900 g Sour cream 360 g Whey 260 g Sugar 2,7 g Guar gum 1 pc Gelatine leafs Yoghurt powder, Cocoa powder 130 g Lemon juice 130 g Sugar 15 g Slbumin 130 g Icing sugar 400+40 g Valrhona Chocolate, Manjari + cocoa butter 250 g Egg white 225 g Icing sugar 100 g Almond flour 5 g Salt 80 g Flour 200 g Butter 35 g Peach liquor 15 g Ginger juice 15 g Lime juice

PASSIONFRUIT BAVAROISE Put everything except the cream and gelatine in the thermomixer and mix on 80°C in 5 minutes then 90°C for another 2 minutes. Add the gelatine and then cool down the blend. Combine with lightly whipped cream. Put the mixture in the moulds and freeze. Take them out from the moulds and spray the bavaroise with a mixture of 50% cocoa butter and 50% chocolate. MARMALADE Boil purée and glucose. Combine sugar and pectin, then add to the boiling purée. Boil until the mixture is 106°C and then take it away from the heat. Add gelatine, citric acid and at last the eau de vie. Pour into moulds and freeze. Take it out and roll it in sugar. BROWNIE Whisk sugar and eggs. Melt butter and chocolate. Add the egg/sugar blend into the melted chocolate/butter and then add flour and salt into the mixture. Bake at 190°C. then freeze the brownie. Slice thin and cut in the same shape as the bavaroise. VALRHONA MANJARI CREMEUX Put sugar, cream and egg yolk in a pot and heat to 84°C and then add gelatine and pour the mixture over the chocolate and whisk until it´s smooth. Cool down fast. VALRHONA CHOCOLATE & SOUR CREAM SORBET Heat up sugar, tea and whey until the sugar melt. Add the gelatine and cool down. Strain away the tea. Mix the sugar/whey blend with guar gum and yoghurt powder. Combine the blend first with sour cream and then with melt chocolate. Run in the ice cream machine. CHOCOLATE CRISP Boil sugar and water to 148°C and then add the chocolate and whisk. Add cocoa powder and pour it out on a tray to cool down. MANDARIN/TEA FLUID GEL Put purée, sugar, tea and agar in a pot and bring to boil. Take it away from the heat and let it rest for 20 minutes and then strain and cool down. Mix it when it´s cold and set with gel creme until it´s a smooth fluid gel. LEMON MERINGUE Whisk everything except icing sugar antil it’s a hard meringue then add the icing sugar. Dry the meringues at 60°C. CHOCOLATE DECORATION Temper the chocolate. Spread out on plastic band and shape. PASSION FRUIT CRISP Boil everything in 5 minutes then spread out on a silicone carpet. Dry at 90°C for 15 minutes, cut and shape and then dry again at 60°C for an hour. LEMON SABAYON Put everything in the thermo mixer and mix on 80°C for 5 minutes and then 90°C for another 3 minutes. Pour in siphon and add two cartridges. Shake. FINANCIER Brown the butter. Whisk the egg white and icing sugar into a meringue consistency and then combine the browned butter into the egg white blend. Add flour and salt and bake at 180°C in 10 minutes. BAKED MANGO Cut the mango into balls and put it in vacuum bags together with lemon juice, mint and liquor. Seal and let it be there for at least an hour. SAUCE Make a light caramel with the sugar and then add juice, liquor, mint and mango. Let it boil in 5 minutes and then put aside. Strain it and boil more if the consistency isn´t right.

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IN&OUT OF THE KITCHEN – DESSERTS

BY TAY SOCK HUI PAYUDA LYNNETTE SINGAPORE – 2ND RUNNER UP

WARM DILMAH EARL GREY PUDDING with Mandarin Ravioli with Valrhona Manjari Ice Cream stuffed with Mandarin Orange Sorbet. INGREDIENTS 40 g Yolk 18 g Sugar 20 g Milk 45 g Cream 15 g Valrhona Manjari Chocolate 50 g Egg White 10 g Dilmah Earl Grey Tea Leaf

200 g Milk 150 g Cream 30 g Sugar 20 g Glucose Powder 80 g Trimoline 15 g Stabalizer 100 g Valrhona Manjari Chocolate

80 g Mandarin Puree 30 g Water 20 g Sugar 10 g Mandarin Zest 2 g Gelatin

200 g Mandarin Puree 80 g Sugar 45 g Glucose Powder 5 g Stabalizer 1 no Mandarin Zest

40 g Glucose 40 g Butter 90 g Sugar 50 g Pectine 80 g Almond Nib

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DILMAH EARL GREY PUDDING Warm milk and cream and temper to whisked egg and sugar. Fold in melted chocolate. Whip meringue. Fold in chocolate into whipped meringue. Pipe into ring mould. Steam bake at 100 degree for 30 mins. MANDARIN RAVIOLI Warm up mandarin puree with sugar. Set in the mould and freeze it. Take out and coat with water and gelatin VALRHONA MANJARI ICE CREAM Warm up milk and cream. Temper into manjari chocolate. Add in the remain ingredients to bring to boil and set in the Paco Jet. ALMOND TUILE Mix all the ingredients to form into a dough mixture. Spread on the baking tray and bake at 160 degree 20 min. Chill and cut into rectangular size.


IN&OUT OF THE KITCHEN – DESSERTS

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IN&OUT OF THE KITCHEN – ART & SCIENCE

FOR THE LOVE OF ART & SCIENCE The Art & Science Seminar in Asia that piloted in Singapore turned out to be a roaring success. Corporate Executive Chef Daniel Schneider (D) and Regional Marketing Manager, Electrolux Professional S.E.A. & India, Luca Franchi (L), share how the workshops have built a community, bound by their love for art and science.

THE ART & SCIENCE WORKSHOPS WERE A HUGE HIT IN 2016, AND YOU HAVE MORE PLANNED FOR 2017. WHAT DO YOU THINK CONTRIBUTED TO THE SUCCESS? L: We have a good understanding of market, and we have a wonderful ambassador, Chef KK Kong, to help connect with the market. We have Chef Daniel Schneider, who understands our technology and is able to speak the same language as the chefs. Our intention is to transfer knowledge, and we focus on trends and what our customers are looking for. We also explored partnerships, which helps us create even more useful content, such as our collaborative seminar with Rougie. WHAT WERE SOME OF THE TRENDY TOPICS? D: Smoking was something that garnered a lot of interest. We usually sit together with Chef KK Kong at the beginning, and discuss the topics. We have so many centres of excellence that we have a huge portfolio of information and also expertise to tap on. Our community is made up of 60 chefs working full time for Electrolux, so this is a really valuable resource. WHAT GOES ON BEHIND THE SCENES? D: After we decide on the topic, I sit down and work out the training programme. I create a list of dishes I want to share with the participants. We usually try to include a hands-on element, with about 3 – 5 dishes. Then I try it for a few times, and work on the format of the class. 56 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – ART & SCIENCE

WHAT’S SO UNIQUE ABOUT THE FORMAT OF THE WORKSHOPS? D: We try to make this interactive, as it is a two-way process. We always make sure we start with a power-point presentation on the technical aspects of the topic and what to expect. It’s very important because we go in depth . For example, from a chef ’s point of view, when we mention ‘smoking’, a lot of people think it’s all about heating up wood so smoke comes out. But we delved into the chemical aspects, examining the different types of woods that burn at different temperatures and how they can contribute to the ingredient and cooking technique.

Traditionally moon cakes are used in deck ovens, but with our combi machines, companies can use them for various functions. For restaurants to buy moon cakes from moon cake producers, it can be expensive. So we want to share that if you are a small restaurant, you can actually have the flexibility of creating your own moon cakes, and save cost. We will then explore Indian cuisine, and finally, we will share our research in food safety. For example, a lot of hospitals use sous vide cooking.The problem is there is no official guideline or certification in sous vide cooking and food safety. Everything is self-taught, so we want to focus on it and try to set a standard.

L: We really believe in this two-way process. We don’t sell the products – we just showcase it, as the products speak for themselves. Art is the culinary art, but science is the technology. We also try to show that cook and chill, and cook and serve have the same results. This is very important as it illustrates the beauty of the technology.

D: It’s called a workshop or seminar, but the truth is it’s like a very big sharing session. It’s not a one-way street, and I always get a lot of feedback from the chefs who participate. The chefs, in turn, also share a lot with other chefs in their daily experiences. It’s building a community, and we are excited about enlarging that community this year!

WHAT WAS YOUR MOST MEMORABLE SESSION? D: The Rougie partnership was quite eye opening. We did a trial and mise en place with the Asia Pacific Executive chef of Rougie in advance; we were able to use our technology to make the cooking even more precise. For example, the sous vide duck breast is usually cooked in a water bath in a vacuum bag for up to 1.5hours. With our Electrolux technology, we used the sous vide probe and could detect the exact temperature of the duck breast. We knew when the duck was reaching 55 degrees Celsius, and the result was a perfectly cooked duck breast. You can also measure the impact of session by the response after. After the smoking technique workshop, I received a lot of emails from chefs asking for recipes, checking in with questions and more. The engagement continued, which was really nice! SO WHAT’S IN STORE FOR 2017? L: We have been really encouraged by the response, and this year we want to focus on local (Singaporean) and Chinese cuisine. We want to show that it is possible to use technology to prepare Chinese and Asian cuisine. With the lack of manpower in Singapore, restaurants will have to move towards the technology. It will be very expensive to have dedicated staffing in front of the wok, and we strongly believe technology is the thing. WHAT IS THE PROGRAMME LINED UP? L: We will start off with Chinese banqueting, with the Chinese executive chef from Mandarin Oriental Singapore. He’s been visiting our R&D Centre to develop dishes and he’s very excited. We will also be working on moon cakes, which is a huge season for hotels and restaurants the second half of the year. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – 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 health-conscious patrons, and adding flavor will be enjoyed by all.

INSTEAD OF SALT, TRY THESE INTRIGUING MATCHES:12 With beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme With pork: garlic, onion, sage, pepper, oregano With chicken: ginger, marjoram, oregano, paprika, rosemary, sage, tarragon, thyme With fish: curry powder, dill, dry mustard, lemon juice, marjoram, paprika, pepper

With carrots: cinnamon, cloves, marjoram, nutmeg, rosemary, sage

ENLIST THE HELP OF YOUR INGREDIENTS

With tomatoes: basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper

• Take advantage of seasonal offerings and make them abundant on the plate. Peakseason fruit and vegetables are the most flavorful.

With potatoes: dill, garlic, onion, paprika, parsley, sage With greens: onion, pepper, lemon juice

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.

• 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.

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

l

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.

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IN&OUT OF THE KITCHEN – 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. Most 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. Other cooking techniques that add lots of flavor include braising, grilling and roasting.

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

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.

5. Use precious specialty ingredients like WWW.WORLDCHEFS.ORG

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BRAZIL ASSOCIACAO DOS PROFISSIONAIS DE COZINHA DO BRASIL MR. JOAO VERGUEIRO LEME TEL: +55 11 3032 9701 WWW.ABAGA.COM.BR

CANADA CANADIAN CULINARY FEDERATION MR. DONALD GYURKOVITS TEL: +613 733 5678 WWW.CCFCC.CA CZECH REPUBLIC ASSOCIATION OF CHEFS AND PASTRY CHEFS OF CZECH REPUBLIC (AKC CR) MR. MIROSLAV KUBEC TEL: +420 274 812 324 WWW.AKC.CZ CHILE ASOCIACION CHILENA DE GASTRONOMIA ACHIGA MR. GUILLERMO PRIETO WOTERS TEL: +562 203 63 63 WWW.ACHIGA.CL CHINA CHINA CUISINE ASSOCIATION MR. JIANG JUNXIAN TEL: +86 10 6609 4185 (86) WWW.CCAS.COM.CN COLOMBIA ASOCIACION COLOMBIANA DE CHEFS MR. ALFONSO VENEGAS TEL: +571 211 7660 WWW.ASOCIACIONCOLOMBIANADECHEFS.ORG COOK ISLANDS COOK ISLANDS CHEFS ASSOCIATION MR. SAM TIMOKO TEL: +682 74568 COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. WILLIAM ORTIZ GARRO TEL: +506 2222 2116 CROATIA CROATIAN CULINARY FEDERATION MR. DAMIR CRLENI TEL: +385 42 200 351 WWW.KUHAR.HR CUBA FEDERACIÓN DE ASOCIACIONES CULINARIAS DE LA REPÚBLICA DE CUBA MR. EDDY FERNADES MONTES WWW.ARTECULINARIO.CU

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ENGLAND BRITISH CULINARY FEDERATION MR. JIM EAVES WWW.BRITISHCULINARYFEDERATION.CO.UK

GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM GREECE HELLENIC CHEFS ASSOCIATION MR. MILTOS KAROUBAS TEL. +30 210 8251 401 WWW.CHEFCLUB.GR GUAM MICRONESIAN CHEFS ASSOCIATION MR. PETER DUENAS HONG KONG HONG KONG CHEFS ASSOCIATION MR. MAK KAM KUI TEL: +852 25 827 180 WWW.HONGKONG-CHEFS.COM HUNGARY HUNGARIAN NATIONAL GASTRONOMIC ASSOCIATION MR. ANDRÁS KRIVÁCS TEL: +36 70 9770 111 WWW.MNGSZ.EU ICELAND ICELANDIC CHEFS ASSOCIATION MR. BJÖRN BRAGI BRAGASON 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. STEFU SANTOSO 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

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 MACEDONIA ASSOCIATION OF CHEFS GASTRO MAK MS. ADRIJANA ALACHKA TEL: +38976573265 WWW.GASTROMAK.EU.MK MALAYSIA PROFESSIONAL CULINAIRE 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. PAULINO SCHEMBRI TEL: +356 21 523 667 WWW.MALTACHEFSSOCIETY.ORG

PALESTINE PALESTINE CHEFS CLUB ASSOCIATION MR. NADIM MOHAMMAD MILHEM TEL: +972 (02) 277 0462 PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. ANDRES ATAPOMA TEL: +511 7856524 WWW.APCCAPERU.ORG PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. FERNANDO FIDEL C. ARACAMA 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

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UZBEKISTAN ASSOCIATION OF COOKS OF UZBEKISTAN MR. UMAROV AKBAR HAMDAMOVICH TEL: +99871 265 2771 WWW.CHEFS.UZ VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MR. DAVID HOLLIDAY TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM 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

USA SOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM UNITED KINGDOM INTERNATIONAL MILITARY CULINARY ORGANISATION MR. GEOFFREY ACOTT

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ARGENTINA INSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA SEBESS MARIANA@MAUSIWEB.COM WWW.MAUSIWEB.COM AUSTRIA KLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER WALDER OFFICE@KKK.AT CANADA THE GOLDEN HORSESHOE CULINARY TEAM CANADA MR. EDOUARD COLONERUS CHEFED@SYMPATICO.CA WWW.TBGHCTEAM.CA HUNGARY CHEF CLUB ‘99 MR. MARTON KAROLY CHEFCLUB@HUNGUESTHOTEL.HU ISRAEL MR. SARKIS YACOUBIAN TEL: +972 50 86 1111 4 CHEFSARKIS@HOTMAIL.COM KOREA LES TOQUES BLANCHES KOREA INTERNATIONAL CHEFS ASSOCIATION (LTB KOREA) MR. GARRETT EDWARDS WWW.LTBKOREA.COM MALAYSIA CHEFS ASSOCIATION OF MALAYSIA 2016 MR. FAKHRUL ALIFF ARIFIN BIN MOHARI FAKHRUL.MOHARI@MALAYSIACHEFS.MY WWW.MALAYSIACHEFS.MY TEL: +60193110034 MONGOLIA MONGOLIAN ASSOCIATION OF MASTER CHEF MR. BUYANDELGER DORJGOTOV ROMANIA CULTURAL ASSOCIATION EURO EAST ALTERNATIVE DR. IULIA DRAGUT WWW.CAMPIONATDEGATIT.RO SOUTH TYROL SUDTIROLER KOCHEVERBAND MR. REINHARD STEGER INFO@SKV.ORG WWW.SKV.ORG SPAIN SELECCION ESPANOLA COCINA PROFESIONAL MR. DAVID BASILIO SAUDI ARABIA NESTLÉ SAUDI ARABIA MR. THOMAS HALLER

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 CARVING ACADEMY WWW.CARVING-ACADEMY.COM

SINGAPORE KOELNMESSE PTE LTD WWW.KOELNMESSE.COM.SG SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.COM USA CULINARY INSTITUTE LE NÔTRE MR. JEAN LUC HAUVILLER WWW.CULINARYINSTITUTE.EDU USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU

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WORLDCHEFS EVENTS CALENDAR 2017 WORLDCHEFS COMPETITIONS

GLOBAL CHEFS REGIONAL SELECTIONS

4 April 2017

31 May – 04 June 2017

Hospitality salon Culinaire – HORECA 2017 Lebanon

4-6 April 2017

Chef à la Russe Moscow – Russia

4-6 April 2017

Inter Hotel Culinary Competition Jeddah – Saudi Arabia

4-6 April 2017

FHAM International Culinary Challenge Exhibition 2017 Male – Maldives

5-8 April 2017

The 11th Indonesian Salon Culinaire 2017 Jakarta – Indonesia

16-19 May 2017

Global Chefs Regional Selections (Asia) Thailand Ultimate Chef Challenge Bangkok – Thailand

9-13 July 2017

Global Chefs Regional Selections (Americas) ACF Annual Convention Orlando – USA

11-13 October 2017

Global Chefs Regional Selections (Pacific RIM) Culinary Arts Academy – Guam

December 2017

Global Chefs Regional Selections (Africa/Middle East) La cuisine by SIAL Abu Dhabi – UAE

TBA

Global Chefs Regional Selections (Europe)

Seoul Food & Hotel Seoul – South Korea

JUDGING SEMINARS

17-19 May 2017

21 April 2017

SIAL China Shanghai – China

22-23 May 2017 East Coast Salon Fujairah – UAE

Quito – Ecuador

27 April 2017 Oslo – Norway

30 April 2017

31 May – 4 June 2017

Silkeborg – Denmark

7-9 June 2017

CHEF2CHEF WORKSHOPS

Thailand Ultimate Chef Challenge Bangkok – Thailand 4th Myanmar Culinary Arts Competition 2017 Yangon – Myanmar

7-9 July 2017

Makro Horeca Challenge 2017 Bangkok – Thailand

11-14 July 2018

Worldchefs Congress and Expo Global Chefs and Pastry Chefs Finals Kuala Lumpur – Malaysia

62 WORLDCHEFS MAGAZINE

Follow www.worldchefs.org website and stay up-to-date with the latest news on the upcoming Chef2Chef workshops organised across the globe in 2017.


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