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worldchefs Issue 09 Anno 2014 January - April

Focus

Food Sustainability

Official Magazine of the World Association of Chefs Societies

Pastry

The Fourth Chocolate

Special

Culinary Dream Team

Young Chefs The New Era of Competitions


TRUE TASTE. GLOBAL EXPERTISE.

REPRESENTED IN AUSTRALIA

SAUCES

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CANADA

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COLOMBIA

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C O S TA R I C A

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Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary速 products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience.

True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities.

True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.

True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level.

WORLD ASSOCIATION OF CHEFS SOCIETIES

PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM

KONG

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INDIA

COATINGS

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M A L AY S I A

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MEXICO

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MIDDLE EAST

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SEASONINGS

SINGAPORE

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SPAIN


the Journey continues Dear Chefs, What a wonderful journey it has been in 2013! Having attended several outstanding culinary events such as the International Young Chefs Challenge in Korea, our young professionals definitely convinced me that the future is in good hands. Not to forget, the most recent, impressive and well-organized competition held in Basel that certainly proved its excellence and commitment to constant improvement of our profession. Furthermore, the gathering and performance of WORLDCHEFS Culinary Dream Team, held recently at the Dubai World Hospitality Championship and fully supported by Dubai dignitaries and Zabeel Palace Hospitality, was a highly commendable achievement. The team made us all extremely proud and eager to see what lies ahead on the agenda for the upcoming year.

Gissur Gudmundsson worldchefs – president

WORLDCHEFS is delighted to congratulate our fellow chefs who successfully climbed Kilimanjaro and raised humanitarian funds for South Africa and others who collected funds to help the Philippines. We have also welcomed several new member associations, and supported several Young Chef Clubs around the world to help them expand their ideas and skills. Bearing in mind all the above mentioned as well as fresh initiatives and challenges to come, I would like to give my thanks to the Board, all the Committee members, staff and members for being persistent in improving culinary standards, committed to innovation, brave and truthful in actions for a higher cause, eager to make education globally available and professional development more accessible, and finally for greatly contributing to make this world better and stronger! Wishing you a successful start of a new year and inviting everyone to join and take part in this lifetime journey, as 2014 is going to bring many exciting events to the culinary industry.

WorldChefs Magazine cover photo courtesy of Scottish Seafood Collaborative Group 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

General Manager Ragnar fridriksson ragnar@worldchefs.org

Office Manager Sabrina King Managing Editor Jenny Tan words@foodcult.com.sg

Co-editor Zoja stojanovic editorial@worldchefs.org

Creative Director & Design Tomas Bolli Hafthorsson tomasbolli@gmail.com

Do you wish to advertise or publish articles in THE MAGAZINE Sales In Charge Zoja stojanovic advertising@worldchefs.org

Executive Committee President Gissur Gudmundsson Vice-President Hilmar B. Jonsson

With culinary regards,

Secretary General Helgi Einarsson

Gissur Gudmundsson Worldchefs President

Treasurer Norbert Schmidiger Board Members Dr. Bill Gallagher

Mobile Snapshots

Honorary life President

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Ferdinand E. Metz Past President

louis perrotte Continental Director Americas

Thomas Gugler Continental Director Africa/Middle East

Glenn Austin Continental Director Pacific Region

Rick stephen Continental Director Asia

Brendan O’Neill Continental Director Europe North

Miroslav Kubec Continental Director Europe Central

Srecko Koklic Continental Director Europe South


contributors

contents 04 Welcome by the WORLDCHEFS President

worldchefs and You 08 WORLDCHEFS News 16 Food Sustainability program 18 We used to feed the planet 20 Sustainability talk 22 International Chefs Day annette micheel uae

jasper jek singapore

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24 Race for a prestigious trophy 26 WORLDCHEFS Culinary Dream Team 30 Art of menu planning 31 Young Chefs take over 32 International Young Chefs Challenge 36 Doing your part 41 Culinary Certification benefits

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In&Out of the Kitchen karl guggenmos usa

lars Charas NETHERLANDS

42 In&out of the kitchen news 44 Taste of Emirati cuisine 46 Culinology

We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not the official view of the WORLDCHEFS. If you wish to express your point of view please contact us at editorial@ worldchefs.org Contributors to this issue: Lars Charas – Netherlands Karl Guggenmos – USA Anette Micheel – UAE Jasper Jek – Singapore Jodi-Ann Pearton – South Africa Chis Sandford – Republic of Ireland Heinz Brunner – South Africa The Fourth Chocolate – Valrhona Education – Michael Baskette

48 The fourth chocolate 50 The Sweet Stage 51 A sweet success

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52 Scottish Seafood, Asian Style 54 Turning up the heat 56 WORLDCHEFS National Chefs Associations 58 WORLDCHEFS Events Calendar

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Special thanks to: AAco IMI Luzern Valrhona KDU Custom Culinary Koelnmesse Dick Knives Scottish Seafood Dilmah Segers Figgjo Unilever Fonterra Sterling HUG Zabeel Palace Hospitality 42

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WORLDCHEFS & you “Worldchefs – The Global Authority on Food” WHO ARE WE?

COMPETITIONS

The World Association of Chefs’ Societies, or Worldchefs in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of Worldchefs. Today, this global body has 96 official chefs associations as members that represent over 10 million professional chefs worldwide. The bi-annual Congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 82-year history.

The Global Chef, Hans Bueshkens and Global Pastry Chef Challenges are held over a 2-year period with 7 regional semi-finals in 7 different world regions.

Mission Statement The World Association of Chefs Societies is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, WORLDCHEFS represents a global voice on all issues related to the culinary profession.

EDUCATION Education programmes include the Global Culinary Certification Scheme, Recognition of Quality Culinary Education (schools) and Train the Trainer among others.

HUMANITARIAN World Chefs Without Borders is the global network of chefs for humanitarian work.

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

WORLDCHEFS WOMEN LEADERSHIP FORUM Increasing visibility of female chefs in the culinary industry worldwide.

International Chefs’ Day The day when chefs around the world contribute to the community, based on a theme.

sUSTAINABILITY Promoting, launching and supporting sustainable projects for a better and healthier future.

www.worldchefs.org 6 WORLDCHEFS MAGAZINE


Scotland’s seas and lochs have been home to a rich and diverse range of seafood for generations. From the chef’s favourite, delicious farmed salmon, to succulent whitefish, sweet flavoured shellfish and the world’s largest supply of langoustine. Seafood from Scotland is exceptional and exclusive, bursting with possibilities and exciting flavours.

WORLD ASSOCIATION OF CHEFS SOCIETIES

For more information visit www.seafoodscotland.org or www.scottishsalmon.co.uk


worldchefs – news

Multi language kitchen dictionary

WORLDCHEFS Dream Team making dreams come true World renowned chefs and members of WORLDCHEFS Culinary Dream Team combined forces and talents to prepare a demonstration buffet at Dubai World Hospitality Championship (DWHC), held from 16 - 18 December 2013. Guided by the Team Manager Gert Klotzke, seven selected professionals that included: Fredrik Bjorlin, Richard Rosendale, Sayan Isakson, Jatuporn Juengmeesuk, Petrus Madutlela together with two pastry chefs Halifidi Ragnarsson and Tom Vaccaro, cooked live at the DWHC 2013, offering visitors a wide insight into the latest culinary trends, innovations and novel cooking techniques from around the world.

Kitchionary is the world’s first kitchen dictionary published in 10 languages, containing 870 non-food terms and drawings. The author, Doris Karasek, is a representative of female chefs of the Austrian Chefs Association and Austrian Delegate for WORLDCHEFS Women Leadership Forum, Doris is very active in supporting and recruiting female chefs in Austria.

Many visitors at DWHC, including the Emirates Royal family members, had an opportunity to witness a breathtaking demonstration and later on enjoy the fantastic dishes made by WORLDCHEFS Culinary Dream Team. One is certain, the Team is committed to excellence and undoubtedly they will keep on showcasing their remarkable talents, providing a completely new gastronomic experience and setting up new trends for the industry.

Young Chefs Club Starts in Cyprus The Young Chef ’s Club under the umbrella of Cyprus Chef ’s Association is now set up! The first meeting of Young Chef ’s Club took place at end of July 2013, when a temporary committee was set to prepare the grounds for the first official elections taking place in the beginning of 2014. In an attempt to help the temporary committee fulfil its mission, Cyprus Chef ’s Association has appointed Marios Hadjiosiph as a mentor of Young Chef ’s Club. Cyprus Chef ’s Association encourages Young Cypriot Chef ’s to become members of the C.C.A. as this will give them an opportunity to be involved in all the activities of the association, including the projects of the new club.

worldchefs news Train the Trainer program held in Uzbekistan From 19-24 September Chef Devagi Sanmugam, a cookbook author from Singapore, visited Uzbekistan on behalf of the WORLDCHEFS Train the Trainer Program. Chef Devagi held classes on a variety of Asian cuisine including: Vietnamese, Indian, Japanese, Korean, Malaysian and Indonesian. Attendees included teachers, professional chefs and students from Uzbekistan and neighboring countries like Samarkand, Khorezm Province and Ukraine. The chefs were very enthusiastic and thrilled with the cooking methods and the taste of the dishes. The morning sessions always ended with lunch provided by the chefs of the training school, followed by some traditional Uzbekistan dishes. 8 WORLDCHEFS MAGAZINE


Changing tables

Figgjo’s products are designed to accompany one another. Create your own unique solution depending on the desired function and expression you aim for. By adding new products you create new experiences on the table – Changing tables. www.figgjo.com


worldchefs – news

Worldchefs President meets Serbian chefs Expanding opportunities WORLDCHEFS President Gissur Gudmundsson and Andy Cuthbert, Chairman of the Young Chefs, together with Ahmed Hareb and Ahmed Mohammed Sharif on behalf of Zabeel Palace Hospitality from Dubai, agreed on a three years contract for the WORLDCHEFS endorsement of Dubai World Hospitality Championship and participation of the WORLDCHEFS Culinary Dream Team at the event.

At the beginning of August last year, the President of the WORLDCHEFS, Gissur Gudmundsson, visited the capital city of Serbia. In Belgrade he held an official meeting with national representatives from the culinary industry. As the Serbian Culinary Federation has been a member of WORLDCHEFS since 2008, Gissur Gudmundsson presented and shared valuable information on what has been happening in WORLDCHEFS recently, by giving the national chefs an opportunity to obtain a closer look at the Association’s numerous projects. Apart from this, the WORLDCHEFS President spoke about the current position of the Serbian Federation and its members, and the necessary steps that are to be taken by professional Serbian chefs in order to improve the organization and more efficiently catch up with the upcoming trends and global events.

New WORLDCHEFS website – in Russian Turkish Chefs Break Guinness Record In July 2013, a new Guinness record was broken at an industry and trade fair at the International Culture and Art Festival. This took place in the city of Malatya, situated in the region of Eastern Anatolia in Turkey. The world’s largest apricot dessert with servings that weighed 343,700 kilograms were made by the members of Turkish Cooks and Chefs Federation. This sweet record was officially approved by the Guinness judges . Another proud achievement by the Turkish Chefs Federation members! 10 WORLDCHEFS MAGAZINE

During the visit to Kremlin Culinary Cup in October last year in Moscow WORLDCHEFS President Gissur Gudmundsson and General Manager Ragnar Fridriksson signed an official agreement with Victor Belaev, the President of the Russian Chefs Association, on the cooperation to build up the WORLDCHEFS Russian web site that will be launched later this year. With the intention to build a strong and successful professional relationship with its members, WORLDCHEFS and the President of the Russian Chefs Association are determined to continue enhancing culinary standards, providing assistance, contents of global importance and finally, building up a powerful network of food professionals worldwide.


worldchefs – news

Asia Presidents Forum At the Asia Presidents Forum held in Kuala Lumpur, Malaysia, it was a heartwarming scene as chefs from around Asia made the effort to turn up for this annual conference. The landmark milestone was the attendance of the chef associations from North Korea (represented by Mr Jo Ui Yong VP) and South Korea (Young Sun Ra). It was also the first time that the associations from China and Taiwan attended the same meeting, and they were later joined by the chefs from Hong Kong.

The First WORLDCHEFS Office Meeting! For the first time, the WORLDCHEFS office from around the world got together in the headquarters in the Rungis Market in Paris. Helmed by President Gissur Gudmundson and General Manager Ragnar Fridiksson, the attendees included Charles Lim and Jenny Tan from Asia office, Zoja Stojanovic from Serbia, Sabrina King (Office Manager, WORLDCHEFS Head Office), Caroline Chenilyer (Intern and Webmaster), Tomas Bolli Hafthorsson (Creative Director for WORLDCHEFS magazine) and John Clancy (Education Chairman). During the two-day meeting, the team reviewed the growth and changes of WORLDCHEFS over the last two years, and charted the direction forward.

www.worldchefs.org 11


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knives . ancillary items . sharpening steels . grinding machines


worldchefs – news

Are you ready? An event that thousands of food professionals have been waiting for is just around the corner! This year, the WORLDCHEFS Congress will take place in Stavanger, Norway, from 2-5 July 2014. The Congress agenda is already available online, and stay tuned for constant updates that will come your way. Get ready for an exciting line-up of culinary activities, focusing on educational sessions, cooking classes and the signature Young Chefs Workshops. When in Norway, expect nothing less than fine gastronomy, and the brigade of Norwegian chefs will put together a spread, Nordic style, together with renowned master chefs. This is also when the Final Global Chefs Challenge will take place. Representatives from each continent will gather in Stavanger and pit their talents against each other to win the prestigious trophy. During the 2014 WORLDCHEFS Congress, WORLDCHEFS General Assembly and Continental Meetings will take place as well. For more information on the schedule or to download your registration form please go to wacs2014.com.

Palestinian Chefs Association Joins the WORLDCHEFS family On 12 September 2013, WORLDCHEFS President Gissur Gudmundsson officially announced that Palestinian Chefs Association had become full member of the WORLDCHEFS family. During this occasion, Gissur Gudmundsson handed over the official membership certificate to Nadim Milhem, President of the Palestinian Chefs Association, commenting that once again chefs had showed they truly had no borders. The entrance of Palestinian Chefs Association is certainly a big step for all the involved since this paves the way for many joint and exciting projects.

Namibia wins the inaugural African Culinary Cup

Asia Continental Director Receives Honorary Doctorate

Endorsed by WORLDCHEFS, the Junior National Culinary teams from Zimbabwe, Kenya, Namibia, South Africa, Lesotho and the United Arab Emirates competed in the inaugural African Culinary Cup 2013. The team of chefs from Namibia was the one who out-cooked the other competitors to come out first. The culinary judging panel was made up of top South African judges, together with SACA’s Competitions Director Jodi-Ann Pearton and the WORLDCHEFS President Gissur Gudmundsson, who heartily encouraged both the competitors and organizers.

Rick Stephen, Asia Continental Director for WORLDCHEFS and Director of Kitchens at SATS in Singapore was awarded an honorary doctorate by the Youngsan University in Busan. During the ceremony, President Bu of the university took the stage and expounded on Rick’s involvement and assistance to Korea and gave his history of culinary achievements. www.worldchefs.org 13


worldchefs – news

Salon Culinaire Mondial announced its winners Organized by the Swiss Chef ’s Association (SKV) and the World Association of Chefs Societies (WORLDCHEFS), Salon Culinaire Mondial 2013 announced its winners and was once again successfully organized; only this time at a brand new exhibition center in Basel known as Igeho. Due to its tradition, Salon Culinaire Mondial is held every six years and aims to measure special skills and performance of culinary art teams and individual culinary art exhibitors. After very intense and interesting five days, ten best national teams along with participants from more than 30 countries cooked in different categories for fame, glory and awards – as well as for points in the world rankings. National teams that won first, second and third place in category World Masters were: Hong Kong, Switzerland and Singapore. The team that took the first prize in Hot Food Show was Hong Kong, while Singapore came on top in Cold Food Show. After observing the entire show, WORLDCHEFS President Gissur Gudmundsson shared his best impressions about the event and encouraged the teams to continue increasing culinary standards and sharing new ideas with the rest of the world.

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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足 stock to the final customer. In addition our popular Sterling Academy gives the neces足 sary education and support the professional kitchen needs. The Sterling White Halibut brand is your guarantee of safe, pristine, first class fish, and is found on the menus of many of the best chefs in the world.

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

sterlingwhitehalibut.com


worldchefs – in focus

Educational Program for Food Sustainability Undoubtedly, sustainability has become an imperative need of the 21st century. While the planet has no option other than to focus on preserving its valuable resources for generations to come, it cannot possibly do this alone. In the light of the need for action, a team of experts guided by Worldchefs gathered in Leipzig (Germany) at the beginning of July 2013 to develop a valuable project – sustainability seminars for food professionals.

They all instantly agreed on one thing – sustainability has become a necessity, and as a global institution dealing with a large number of chefs, students and food consumers, WORLDCHEFS is willing to take the lead and make responsible steps for a better future.

This global initiative gathered representatives from Unilever Food Solutions, a leading institution for vocational education City & Guilds; Directors and Heads of Departments from prestigious culinary institutions such are Johnson and Wales University (JWU); Kendall College; Dublin Institute of Technology (DIT); International University of Applied Sciences Bad Honnef.

It’s in the Chefs’ Hands “Big companies such as Unilever are obligated to mobilize and help the industry to make the positive change. That is one of the reasons we have started this cooperation with WORLDCHEFS. Unilever Food Solutions has accepted this opportunity to start up the program that will raise awareness about sustainability, provide knowledge and still keep the industry flourishing without negative consequences”, said Alice Beijersbergen, the Communications Director for Unilever Food Solutions. The entire group has agreed that sustainability will bring new opportunities for chefs to be creative and to keep on exploring their arts and crafts.

Together with the WORLDCHEFS President  Gissur Gudmundsson and the Project Manager for Feed the Planet Lars Charas, the team of experts has successfully made  the first steps of creating the project.

A good point was raised by Kees van Erp, the Global Lead Chef at Unilever Food Solutions, who emphasized that besides raising awareness about sustainability, it is time for chefs to realize the major

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worldchefs – in focus

impact they have when it comes to food quality, consumption, waste and human wellbeing in general. He  believes that the engagement with WORLDCHEFS will definitely lead to global change in the most positive way. Philip Sloan, an educational consultant and author of many books and scientific articles, complements this argument well by stating that sustainability is not a matter of choice anymore, but rather a necessity of healthy living. Global Problem, Global Solution The joint project will serve as a benchmark for global support of the industry, to properly implement sustainable practices. As Karl Guggenmos from JWU said, the following project should bring basic knowledge about sustainability to food professionals, serve as a tool kit to provide customers with tasty, healthy and sustainable food, and at the same time, enable chefs to conduct environmentally friendly operations. “Thanks to the invite I received from  the WORLDCHEFS President Gissur Gudmundsson, I got a chance to participate in this highly important meeting. Being closely familiar with the entire sustainability concept, I could give my contribution to make a high quality program for food service professionals”. Chistopher Koetke, the Vice President at Kendall College, also shared his excitement about being engaged in this project, from which he expects good results that will provoke positive effects and changes on a global scale. He also underlined the WORLDCHEFS initiative to be a “global glue” and to act as an actuator, representing the external face of all chefs around the world. The Planet and global economies are calling for help. By dealing with food as one of the crucial elements of health and pleasure, food service professionals are those who hold the key to making favorable changes. Now that the sustainability question has been raised and appropriate initiative taken, there is still work to be done and further news to come; but for now, a clear decision that all the participants have been eager to make is that, yes, the next generation will have a future!

„ „ „ „

Nowadays, people eat out more and more. Chefs are now facing the greater responsibility in terms of how they source their food, which ingredients they choose and how they balance it on a platter. Defining and understanding gastronomic sustainability has become an inseparable part of business success. Karl Guggenmos University Dean of Culinary Development at JWU

The imbalance between the ones who starve and others who are obese, the great amount of food waste on one side and lack of natural resources on the other, won’t end up well. It is time for chefs to step in and stop this vicious circle. Philip Sloan Department of Hospitality Management at University of Applied Sciences in Bonn

The situation we are facing at the moment won’t go away. Therefore, sustainability is not a fashion, it is a necessity. Alice Beijersbergen Director of Communications at UFS

The mission statement of the Feed the Planet project clearly says that everybody should have access to food and water that is healthy, safe and sufficient. As the global authority on food, along with its members and partners, WORLDCHEFS is obligated to act, provide education and support the entire food industry to make a positive change.

Lars Charas WORLDCHEFS Project Manager of the Feed the Planet program

sustainable food system

We need to start educating chefs right across our industry on the importance and relevance of sustainabillity in the everyday operations of their business. It’s about raising awareness and thinking more about our food and how we use it. We can start to make the change through education. John Clancy WORLDCHEFS Chairman Education Committee

Pothukuchi, K. and Jufman, J.L., 1999

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worldchefs – FEED THE PLANET

We used to feed the planet – but have since forgotten how! By Lars Charas – Feed the Planet Project Manager

The WORLDCHEFS Feed the Planet project has grown. Today, it shows the best of our traditions and culinary abilities…and has started to build education and culinary competitions around it. This interesting and important gastronomic movement provides endless opportunities for food professionals to transform bad habits, offer sustainable alternatives and become heroes of the modern age. Are you ready to be a part of it? It is no secret that today’s planet is overcrowded. There are not only too many people, but also we are used to living a luxurious life which our planet cannot support anymore. Therefore, we have two options: to change our behaviour and decrease the pressure on our globe or to continue until it cannot support us anymore. Lessons from experience The nutrition of our ancestors was conditioned by season. With a lot of effort, risks and time they could harvest just enough to make a living. But the global eco-system was stable and provided them with food, year-in-year-out. In the “modern” era we changed production systems to overcome the dependence on the eco-systems. On small scales this meant more profit and harvest with fewer risks, but on a global scale our innovations had a devastating effect on eco-systems, like climate change, soil fertility, biodiversity, clean water and even human health. Rethinking the past Let’s investigate what our ancestors ate and try to imagine what our menus would look like if we added the current knowledge, experience and food diversity. In the old age human nutrition consisted of: mainly vegetables, nuts and fruits; some fish; little meat. Moreover, our great grandparents prepared vegetables in the summer for the winter; used every part of an animal; exploited a diversity of ingredients from forests and seas and re-used their waste. As a consequence they had sufficient, healthy, tasteful and diverse food in every season. Isn’t this the same aim as the Feed the Planet program has; maybe our ancestors had a tool for our challenge? Environmental fee The modern age has brought wider availability of proteins, fat and sugar that has made big changes in today’s food culture and human’s diet. Did you know that 1 kilogram (2 pounds) of beef costs about 50.000 litres (13.000 gallons) of water and if we translate that into energy, it is enough 18 WORLDCHEFS MAGAZINE


worldchefs – FEED THE PLANET

to drive a car for 50 kilometres (30 miles). The conclusion is quite logical - changes in the food culture come with an environmental price. Food cultures have always been changing and they will continue to change in the future. We just need to find a new equilibrium in what we use and how much of it we put on our plates; experiment more with food preservation, using every part of an animal or conservation techniques like smoking and fermentation. There are unlimited possibilities that will not only provide present and future generations with enough, healthy food, but will continue to provide us with new ideas and trends. Feed the Planet as a new gastronomic movement aims to inspire all participants in the food production and consumption chain and equip them with knowledge and tools to keep feeding good!

How to Feed the Planet initiative reaches the Philippines Top hospitality professionals and social entrepreneurs signed the “How to Feed the Planet” declaration together with 50 local chefs and students at a panel discussion held in the Philippines, at WOFEX Food Show in Manila. The initiative received great support from Senator Bam Aquino, a strong supporter of young social entrepreneurs. The Panel was led by “Feed the Planet” Committee Chairman Chef Rick Moonen. Distinguished members of the panel included: Chef Alan Orreal, Pacita Juan, Chef Joanne Limoanco Gendrano, Chef See Cheong Yan and Chef Eric Costille. Rick Moonen opened the discussion, reminding that the conditions to have abundant, nutritious and healthy food is having a healthy planet at the first place. Five guiding sustainability principles: 1. Adopt eating lower on the food chain, support locally grown and in season 2. Respect the ecosystem, practice symbiosis 3. Know your food. Where did it come from? How was it harvested? 4. Train your staff 5. Don’t waste

The overall discussion was followed by many interesting comments such as those made by Chef Chit Juan. He shared that we need to increase perceived value from customers, to make diversity popular, the market more educated and quality driven, and finally to make sustainable desirable. Likewise, all participants agreed that education on sustainability must be more present in schools and eventually should become a lifestyle, incorporated at every level of the operation. During the discussion WORLDCHEFS General Manager Ragnar Fridriksson underlined,“Despite Philippines having a huge potential for touristic and economic growth on one side, and natural untainted natural beauty and resources on the other, we still must be smart in our choices in order to preserve that beautiful environment so that the industry remains sustainable and prosperous for generations to come”. The closing message to the young chefs in the audience was: “Ask, Adjust, Teach, Make a positive change. Take this message out. It is good value. It makes sense, it’s good business. It’s the future!”, insisted Rick Moonen. www.worldchefs.org 19


worldchefs – I’M A CHEF

Sustainability talk For good reason sustainable development has been a common topic for the last couple of years. The environment keeps challenging us, and there is still awareness to be raised and knowledge to be acquired. In the light of this, we bring you a roundup of opinions from fellow chefs around the world.

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Anna Kim

Judson Simpson

Osama El-Sayed

Corporate Head Executive Chef Costa Crociere S.p.A. Shanghai – china

Executive Chef House of Commons Canada

The Good Taste Culinary Cunsultant Dubai – uae

“China is persistent in implementing sustainable development as a national strategy and in continuing to reduce poverty, controlling population growth rates and taking care of environmental issues. I believe WORLDCHEFS could be a leading force to raise awareness on this matter in our industry, gather a group of influential communities and share the knowledge with the entire world. Individually, chefs can educate and inform their customers, provide sustainable alternatives, re-think about the menu, influence suppliers. The future has been endangered and we need to set the right course and take proper actions. It is all about preserving our environment, respecting economic communities, reducing environmental impact, and improving the lifecycle of the Earth’s supporting systems for the benefit of all of us.”

“Sustainability is the ability to endure with consideration to environmental, social and economic impacts. Chefs should think before they buy, plan food quantity, cook and eat; think about product origin and how it was grown; its production’s impact on the environment; healthy alternatives. I can proudly say that Canadian chefs are very much in tune with sustainable food concepts, but consumers must support the movement to further develop awareness. As the future will most certainly bring changes, both the good and the bad, it will also provide us with new possibilities which we need to take seriously, as soon as possible.”

“Sustainability is a matter of conserving something at a certain level by reducing its consumption or even avoiding it when needed. According to a recent report made by a real estate firm, the United Arab Emirates leads the region in the sustainability trend with 65% (there are 802 out of 1200 green buildings in the Mena region). However, the report concluded that sustainability is ‘still in its infancy’ in the Middle East. I believe WORLDCHEFS initiatives will help to ensure the food industry properly carries out its activities and will hopefully raise general awereness. The issue of sustainability is a very serious one and everyone in the industry should understand the importance of knowledge and how to appropriately implement certain rules. Today, chefs have been challenged to show their creativity and cleverness towards eco-friendly solutions. Also, they should use all their power through TV shows, books, articles and daily work to spread the right message to the world.”


worldchefs – I’M A CHEF

Christos Gkotsis Executive Chef PR - North Greece Chefs Association Thessaloniki – Greece

“People should understand that the cost of seasonal food is much lower than that being sold during the ‘off-peak’ period, not only in terms of money, but far beyond. Recently, encouraging things have been happening in Greece regarding sustainable development: sustainability is becoming an integral part of the tourism development policy; many hotel groups have been working on reducing carbon emissions; the process of desalination is in progress; software for efficient food supply and control has been in greater use. Gastronomic sustainability applies not only to food, but rather to entire processes of its production and operations in the kitchen. I truly believe WORLDCHEFS projects will help to establish global sustainability standards, raise awareness and support chefs to make positive changes, as much as it is in their power.”

Jorge Euguenio Monti de Valsassina Consultant Manager JM Gastronomic Sao Paolo – Brazil

“Regarding food, for the last 10 years there have been some great changes in Brazil. The government has strengthened its control over food production; people have been asking more about the food origin, product information, food safety and nutritional health benefits. As a global body and authority on food, together with its members, WORLDCHEFS is there to take the lead and set up healthy and sustainable trends through its initiatives. Likewise, every chef can give their own contribution by having a positive influence on food companies, supporting natural and sustainable ingredients and trustful suppliers. It is proven that the Planet is running out of natural resources and the population rate keeps on increasing, therefore it is a battle which we all must be part of!”

Ramandeep Anand Executive Chef San Jose – usa

“The beauty of sustainability is that it represents a wide umbrella of implications for the environment, social justice for workers, fair and equitable returns for farmers, and respect for consumers, all serving to strengthen local food economies. Fortunately, I am noticing sustainable development is slowly making its roots in many spheres of the society. Surely, WORLDCHEFS initiatives, as the institution whose voice is respected globally, have been valuable and important. I personally believe that the influence that chefs have must be awakened. Take a look at a subject such as sustainable fishing and you will discover a big field of important issues, but also many interesting and creative solutions, ideas and possibilities that are there to be used as a fresh and helpful tool for saving the Planet, its eco-system and providing a healthier future for next generations.”

Citrum Thembinkosi Khumalo Operations Director Asidle Gourmet Catering Johannesburg – south africa

“Sustainability creates and maintains conditions under which humans and nature can exist in a productive harmony. The South African government has taken giant steps towards sustainable development, focusing on creating a better future for its people in fields of social services: education, health and welfare. ‘Reduce, Reuse and Recycle’ and ‘Eat Local’ concepts are not that impossible to follow and with the right tools, such as those that WORLDCHEFS has been developing within its projects, chefs could easily implement sustainable practices and still serve healthy and tasty food. The great eco benefits that new kitchen technology is offering, is also something we should take advantage of.”

www.worldchefs.org 21


worldchefs – International Chefs Day

01

Show Your Culinary Ability Each year, on the 20th of October, members of WORLDCHEFS celebrate International Chefs Day. The 2013 theme, “Show Your Culinary Ability” was meant to encourage chefs around the world to show off their skills. By sharing their talents, chefs are in the position to educate others, give a good example and contribute to their societies in countless ways.

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worldchefs – International Chefs Day

The latest International Chefs Day was marked by various activities around the world. Many Chefs Associations organized interesting events, giving tribute to the profession and doing important things for their communities. In the light of this, we are bringing you an overall worldwide report. American Chefs Federation North Carolina chapter (ACF NC) celebrated International Chefs Day 2013 by setting up a workshop on the importance of spices and its impact on different cultures. ACF NC discussed the inclusion of spices into different countries cuisine and its fusion into new dishes. Chefs, cooks and students prepared two Masalas, Punjabi and Kerala by measuring the whole spices, roasting it and grinding it as so to create an aromatic spice blend. In addition, ACF NC chefs also prepared Chicken Biryani and Methi Roti. The workshop was followed by a discussion that helped each participant to better understand world cultures and how its cuisines shape our world. Nearly 10,000 miles away from the States, for the same occasion Myanmar Young Chefs Club, under the leadership of Myanmar Chefs Association and Myanmar World Chefs Without Borders, gave out more than 500 meals. Furthermore, 12 young chefs from different restaurants and hotels in Yangon visited “Hnit Aung San There Where Birds Sing “, boys correctional center in Myanmar. The goal wasn’t only to cook for the inmates but also to raise the interest for becoming a chef and to provide experience and ease boys return to the society. With the help of the boys from the correctional center, Myanmar Young Chefs prepared hot and spicy soup, cabbage salad, pasta Bolognese and crispy pork with rice. Finally, after 12 hours of work, chefs joined the rest of the group and wholeheartedly continue celebrating International Chefs Day.

who were excited in having so many chefs cooking for them at the same time. From regular favourites like chicken rice and nasi lemak to almost forgotten delights such as Hokkien Fried Bowl Ricecakes, they ate to their heart’s content and were pampered and chaperoned by culinary students from culinary institutions, Nanyang Polytehnic and Shatec. This cook-off was made possible by the chefs who volunteered the busy weekends as well as generous sponsorships from Nestlé Professional and SATS. The second part of ICD celebrations was to help the Singapore Children Cancer Society raise funds through the Rose To The Occasion Charity Cooking Demo and Hands On Sessions. SCA Chefs supported by hosting one demo and 3 hands-on sessions at TOTT Culinary Studios over two weekends. Participants paid for tickets and funds were channel to the benefit of the selected charity.

02

Across the sea, Northern Greece Association provided breakfast with local products for 1,500 people, who have been greatly affected by the crisis. During the event, Association members held a demonstration on economy cooking techniques. The Icelandic Chefs Association participated in International Chefs Day by giving away meals to ones in need. Several chefs from the Icelandic Chefs Association, along with members of the Icelandic Culinary Team, joined hands to prepare the traditional Icelandic roast lamb which was offered to about 200 people. In honour of the day, attention was called to the importance of professional food preparation and building up Iceland as a culinary destination with regards to greatly increasing tourism. This year, Association of Culinary Professionals (ACP) Indonesia in collaboration with STP Trisakti held a 1-day seminar about “Food Hygiene”, where David Handriyanto the Managing Director of iCLEAN, was the speaker. ACP invited students from SMK (vocational high school) and STP (tourism schools) to attend this 1 day seminar for free. Over 150 students registered and attended the seminar to learn more about food hygiene from the ServSafe instructor. The Singapore Chefs’ Association also marked this day of significance by doing something meaningful for the community. In the early morning, SCA chefs whipped up various local hawkers delights at Dignity Kitchen to about ten busloads of elderly senior citizens

03 01 Icelandic Chefs Association celebrate with the traditional Icelandic roast lamb

02 Spices and sharing about cuisine from different cultures - that’s what the ACF did. 03 The Northern Greece Association prepared breakfast for 1,500 people using only local products.

www.worldchefs.org 23


worldchefs – Global Chefs Challenge

Race for a prestigious trophy The Continental selections of the Global Chef Challenge, Hans Bueschkens Competition and the Global Pastry Chef Challenge have finally come to a close. The best of each continent will battle it out in the finals in Stavangar, Norway! Here’s a look at the rounds in Southern and Central Europe, as well as the Americas.

Americas

Central Europe

Global Chef Winner: Scott Ryan 1st Runner-up: Serge Belair 2nd Runner-up: Alexandre Sotero

USA Canada Brazil

Global Chef Winner: Ale Mordasini 1st Runner-up: Lars van Galen 2nd Runner-up: László Szabó

Switzerland Netherland Hungary

HANS BUESCHKENS Winner: Reilly Meehan 1st Runner-up: Jenna Pillon 2nd Runner-up: Lorena Valenzuela

USA Canada Mexico

HANS BUESCHKENS Winner: Christine Baumann 1st Runner-up: Tom Lamers 2nd Runner-up: Přemysl Elsik

Germany Netherland Czech Republic

Global Pastry Chef Winner: Edwin Solis Guerrero

Costa Rica

Global Pastry Chef Winner: Lukáš Skala 1st Runner-up: Daniel Ion Stanescu

Czech Repuplic Romania

24 WORLDCHEFS MAGAZINE


worldchefs – Global Chefs Challenge

Southern Europe Global Chef Winner: Francesco Gotti 1st Runner-up: Jorge Fernandes 2nd Runner-up: Stavros Chatzikyriakoy

Italy Portugal Cyprus

HANS BUESCHKENS Winner: Giovann Lorusso 1st Runner-up: Noel-Christos Bassil 2nd Runner-up: Gabriel Caruana

Italy Cyprus Malta

Global Pastry Chef Winner: Michalis Mavromoustakis 1st Runner-up: Vasileios Agrafiotis 2nd Runner-up: J.Jose Padilla

Cyprus Greece Spain www.worldchefs.org 25


worldchefs – Culinary Dream Team

Making The Impossible – Possible The WORLDCHEFS Culinary Dream Team came together for the first time, combining forces to prepare a showcase buffet at the inaugural Dubai World Hospitality Championship 2013. During the event, the Dream Team brought an exclusive peek into the latest culinary trends, while showcasing innovations and novel cooking techniques from around the world. We hear from the eight professionals from around the world, who make this team a real dream.

26 WORLDCHEFS MAGAZINE


„ „ „ „ „ „ „ „

worldchefs – Culinary Dream Team

From day one the team showed great enthusiasm and commitment. Thanks to these marvellous guys as well as tremendous hospitality from our colleagues in the Emirates, we definitely proved that nothing is impossible. Gert Klotzke – Team Manager, Sweden Being a part of such a professional team was a remarkable inspiration. I was pleasantly surprised how we quickly linked together, even though we had not met before. From now on one thing is certain, the Dream Team is committed to constant improvement. Fredrik Bjorlin – Team Captain, Sweden Dream Team has definitely exceeded all our expectations. It is simply committed to excellence. Thanks to the great team spirit and great efficiency of “Zabeel Hospitality”, we have managed to combine our talents in a mind blowing way. Tom Vaccaro – Pastry Chef, USA Dream Team definitely deserves its name. Starting as complete strangers in just a few weeks, we established teamwork, great atmosphere, remained open minded, shared passion and knowledge and stayed focused on bringing innovations and culinary excellence. Furthermore, we have become fantastic friends. Petrus Madutlela – Chef, South Africa Entering the Dream Team was certainly a challenge but also a wonderful adventure. After starting from scratch, it didn’t take us long to click. Also, thanks to a great support of chef Adam from “Zabeel Hospitality” we managed to create dishes and combinations that were products of mutual skills, knowledge, imagination and great passion for the profession. Sayan Isakson – Chef, Sweden Apart from the success we achieved, the entire experience was unforgettable. We cooked for the Emirates Royal family, passionately brainstormed over what can be prepared for presentation, showcased the artwork with a great excitement, and surely learned new tricks and got ideas from each other. Haflidi Ragnarsson – Pastry Chef, Iceland Eight Dream Team members undoubtedly prove that anything can be done, even the unexpected. Our presentation was a reflection of joint talents. We didn’t know each other from before, but we spoke a common language - language of food and cooking. We used that advantage, combined resources and let our imagination guide us. Richard Rosendale – Chef, USA Dream Team brought global concepts together and harmonized the best from each of us. Combining experiences, techniques and knowledge we became a true family of world chefs that showcased great talent, teamwork and joint forces. Jatuporn Juengmeesuk – Chef, Thailand www.worldchefs.org 27


worldchefs – Young Chefs

Next Generation Meet the brigade of dynamic Young Chefs ambassadors from WORLDCHEFS; these are the talents who will build our future. Jan Horák Czech Republic Europe Central

a Message from the Chairman The year of 2013 has really been the year of the Young Chefs Club. We have seen the establishment of Young chefs clubs throughout Asia with the Philippines and Myanmar to name two also coming into the WORLDCHEFS family of Young chefs. This drive from Asia is to be celebrated in WORLDCHEFS and to be used as a shining example to all member countries on what can be done with a few committed young people and senior association support. The Nordic countries have also been very active with clubs in Sweden, Iceland, Denmark and Norway being established. Australia, UAE, Cyprus, Togo and South Africa have also had Young chefs clubs established in this great year. The Young chefs Ambassadors from around the world are fully engaged with the WORLDCHEFS initiative to establish these clubs and are to be commended for their commitment and drive.

the place on the U shape forum table very soon. They must be supported, listened to and encouraged to forge a new way ahead. The Bill Gallagher Forum 2014 will now be a focus for the YCDT to ensure we have a large turnout of chefs from around the world and we want to see minimum of one young chef per member country attend Norway, I call out to the Presidents of all WORLDCHEFS countries to see who should be in your delegation coming to the Congress in 2014. To the Young chefs of WORLDCHEFS you are the light for our association and I encourage all of you to continue to be active, continue to challenge, continue to be involved, because without these three actions there will be no action at all which will be a sad day for WORLDCHEFS, senior leaders, one action from you is all that is needed, support your next generation, as simple as that.

Recently in Malaysia during FHM Malaysia in September 2013 the Young Asian Presidents forum was run in conjunction with the APF and the young chefs of Asia were given the opportunity to present to the Senior Forum on what they have been doing. It was encouraging to see the young people speak with passion and confidence in front of their senior leaders.

In closing I would like to thank a committed team of individuals that make up the Young chefs development Team, and of course Dr Billy Gallagher, our inspiration and motivation to strive ahead and embrace every day as a new challenge. May 2014 continue to be year of the Young chefs!

It is of utmost importance for the senior leadership of WORLDCHEFS to understand that these young people will be the next leaders of WORLDCHEFS and will take

Chairman of The Young chef ’s development Team.

28 WORLDCHEFS MAGAZINE

Jon Garrett Canada Americas

With regards, Andy Cuthbert

Mojmir šiftar Slovenia Europe South

Rasmus Munk Denmark Europe North

Sergey Sinitsyn Russia Europe east

Jasper Jek Singapore Asia


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worldchefs – Young Chefs

The Art of Menu Planning by Jodi-Ann Pearton – The Food Design Agency

I am a person of many words but even my creativity seems to fail me at times. Many people often ask how chefs come up with endlessly amazing menu’s and conceptualise fantastic dishes on a daily basis and how they never cease to fail at the task of creativity and mind blowing ingenious artistic flair. “Chefs are not idiots they are highly intelligent beings ready to take on a challenge Chefs utilize the plate as a canvas although a plate is a plate and ingredients are the same each chef is unique and therefore no plate of food is ever identical” The definition of creativity is the phenomenon whereby something new and valuable is created. It is the ingenious and qualitative measure behind any act of creation and is the perceived to be associated with intelligence. Chefs are a very unique set of individuals and that is why menus are so diverse and phenomenal. We find the same seasonal ingredients at our suppliers month by month but you shall find slow-smoked warthog cheek at the Saxon served by David Higgs with a Waterblommetjie pond and next door James Khosa will be preparing the same warthog deboned and served as mamma’s ragu with gnocchi yet both will taste magnificent. It is all about interpretation, creativity, educational and training. The brain is a magnificent tool and there are so many factors which affect how we write a menu. Creativity can be expressed in a number of different forms, depending the circumstances, histories and backgrounds of the individuals at hand. One model of creativity suggests that that there are four types of creative individuals: 1. Incubaters (Those with Long-term Development) 2. Imaginers (Those with Break through Ideas) 3. Improvers (Those Incremental Adjustments) 4. Investers (Those with Short-term Goals) Each of these leads to a very specific style of thought process and personality with specific traits and thought process’ that can be trained to assist one to grow and a professional. Personally, when I begin to write a menu or if I need to begin with a very creative exercise I take my mind to a place were I am very relaxed. I walk on a beach and I visualize everything around me. I visual the sand, the grains of sand between my toes and the feeling 30 WORLDCHEFS MAGAZINE

of the shells prickling the inner sole of my foot. The sun beating down on the inside of my neck and what that smells like and then the sound of the water curling around upon itself out on the break. I watch the sun rise and fall in the sky and study the colours, the clouds and the shadows. I inspect the rocks and the worn boulders on the beach. I picture what it must be like to be a living kelp out in the water and then what it must taste like to eat a living kelp straight from the ocean. I then close my eyes and bring the whole, entire experience together on a plate and imagine what that would: 1. Look like 2. Taste like 3. Feel like 4. How I would prepare it 5. What would call it From there I am generally ready to begin whatever creative tasks I have at hand. I think that everyone has his or her own place. And it is essential, as a creative, to be able to break away and not be ashamed to do so. Our plate is our canvas and I am so often very quick to say that, but I cannot emphasise it enough. We are artists and I have spent a lot of time in the past 6 weeks being spoilt and blessed enough to eat out at many amazing South African restaurants. South African Chefs are really doing well at the moment and it is great to see but it comes from a lot of hard work, dedication, passion and focus. It is also due to us sharing our knowledge with one another, wearing our hearts on our sleeves, researching a lot more, travelling and opening up our minds to the fact that chefs are not stupid individuals behind a stove in the kitchen but rather higher intelligent, switched on and creative beings ready to take up a challenge and put out some incredible food in an amazing country!


worldchefs – Young Chefs

The Young Chefs Take Over! This section showcases recipes by young talents. This issue, two chefs combine their thinking caps to create one recipe.

Parsley puree 120 g parsley root 30 g parsley leaves 1 tea cup milk 50 g butter 50 g sweet cream Salt Peel and clean the roots. Cut them into quarters and cook in salted water until soft. Blanch the leaves in boiling milk. Put together the roots, leaves, butter, cream, pinch of salt and blend until smooth.

Pheasant breast in smoked pancetta

with parsley puree, baby corn in brown butter, mango jelly candy, young basil and spice tea foam By Mojmir Šiftar and Matic Bergant For 2 persons Pheasant breast 1,5 pheasant breasts 1,5 smoked pancetta strips Salt Pepper Vegetable oil Clean the breast so you get two parts from one breast and clean the other breast making one half. Season them with salt and pepper. Wrap the parts separately and firm into plastic foil. Put the breast in the oven for 3 hours at 59˙C. When cooked, wrap the breast in pancetta leaving 2 strips for the pancetta decoration. Before serving, pan-fry the breast so the pancetta gets a nice golden brown color. Take the two stripes, cut them into half and place them around a metal pipe. Bake them in the oven for 10 minutes at 200˙C.

Baby corn in brown butter 4 baby corns 100 g butter Salt Pepper Heat the butter to 160˙C and clean the foam of while heating. Cut the corn in half and fry them in the butter until golden brown. Mango jelly candy 50 g mango puree 1 g agar agar Sunflower oil Mix the puree and agar agar and hear to 80˙C. Chill to 50˙C and pour it drop by drop into frozen oil. Drain the candy before serving. Young basil and spice tea foam 50 g young basil 20 g cloves 20 g cinnamon 20 g star anis 5 g black pepper 10 g cardamom 5 g soya lecithin Cook all the ingredients in 1 liter of water for 15 minutes. Chill down and add the lecithin. Mix with a hand blender under a 45˙angle creating the foam. www.worldchefs.org 31


worldchefs – Young Chefs

International Young Chefs Challenge The new era of competitions. by Jasper Jek – WORLDCHEFS Young Ambassador, singapore The fact that numerous competitions are being organised and being participated throughout the year means competing is something Chefs and Countries feel important and necessary. Within this month of November alone, we see 3 International competitions being held around the world (in Seoul, Dubai and Basel). Competitions also often come with a price. Yes, I mean Money! It requires lots of resources to be expended not only by the host country for organising but also by the competing countries. The host country would need to spend on the logistics of organising the competition, getting the competition endorsed, and flying in the judges. As for the countries competing, it would be from the airfare and accommodation to the transportation of equipment and ingredients halfway across the world. To make these possible, many associations actively seek sponsors and raise funds for their teams to compete. It really makes me wonder the reasons of countries wanting to compete and those who want to organise a competition. Would it be really worth it? I was privileged to attend a competition of a different kind last week in Seoul. It was the inaugural International Young Chefs Challenge, where 19 international teams of Young Chefs (below 25 years old) competed. Teams were required to do a Hot Kitchen service on a 3 course menu for 65 pax, and to do a Cold Culinary Art Display. The unique difference between this competition and most other competitions that have been held is that its organiser, Korean Cooks Association (KCA), generously and kindly covered the participating teams’ airfare, accommodation, excess luggage of 100kg, and ingredients. Transportation throughout the competition trip was also arranged and covered for. I would say this really encourage countries to participate and also saved them lots of resources required, which they could spread out to fund more competition trips.  Also following their footsteps of taking care of overseas national teams’ expenses is the Dubai World Hospitality Championships, held just this week. I hope these competitions would be the benchmark of future international competitions to follow. With more of such competitions, I am sure it would better benefit Chefs from around the world. Launch of IYCC The day before the competition, all teams were gathered in a room and were briefed thoroughly about the rules and regulations of the competition by WORLDCHEFS Continental Director Rick Stephen in the presence of Chairman of the Jury Otto Weibel. They were also given the opportunity to clarify any questions they have on the rules, equipment allowed, and ingredients. The Opening Ceremony held that evening at the Intercontinental Seoul Parnas Hotel, included a 32 WORLDCHEFS MAGAZINE


worldchefs – Young Chefs

“For the competitors, I believe it is a platform to push oneself to their limits. A learning process right from the training stage” Parade of Nations. Team Captains and Members of the Jury were also on stage to take the Competitions Oath, which outlines the Spirit of Competition and fairness in which they should conduct themselves. Many teams left as soon as it ended as they had to go back to their kitchens to prepare for the following day’s competition which required them to present their finished products as early as 7am. YOUNG CHEFS HARD AT WORK Everyone was looking for Emily, who works with KCA, during the competition. It reminded me of Alicia Key’s This Girl is on Fire. Be it being at the airport picking up the teams and overseas judges, arranging a transport from the COEX (venue of the competition) to hotel, vice versa, or claiming reimbursement for the expenses, she was the one person all called out for. Tired she was but not an inch of frustration or complaint about getting all these work done. It was very encouraging to see how young chefs contributed to running this competition’s success! Young Chefs Video Besides the responsibility of running the WORLDCHEFS booth, together with WORLDCHEFS General Manager Ragnar Fridriksson, I was tasked by Rick Stephen to direct a Young Chefs Video production. The purpose of the video is to promote the WORLDCHEFS Young Chefs Movement, which includes the formation of Young Chefs Clubs and for National Associations to emphasize greater focus on their Young Chefs. I would like to thank all teams who so willingly assisted in the production even though there was a more difficult part of the filming which required them to do dance. You may expect so see this exciting video by early 2014. Young Chefs Ambassadors While I was at the competition, I also had the chance to meet two fellow Young Chefs Ambassadors, Rasmus Munk from Denmark and Mojmir Siftar from Slovenia, who were there competing for their respective countries. We had a fruitful meeting with WORLDCHEFS President Gissur Gudmundsson and Ragnar Fridriksson on the current situation of the the Young Chefs Movement and its future. Mentors I was disappointed to know that some teams came alone without a mentor. How would a team of Young Chefs without a mentor be able to perform against others who came with mentors? I am not implying that the mentors should help in everything, or that a team without a mentor will surely not win, but wouldn’t it be beneficial to the Young Chefs if there is someone experienced to guide them, in which they can learn from along the way. Wouldn’t it be good if there is someone senior to be there to encourage them and also give them a hand when they require any needed advice and help? It is after all one of the first few competitions they are competing in. A few judges I spoke to felt likewise that it would be a minimum requirement for each Young Chefs team to be accompanied by a senior chef. www.worldchefs.org 33


worldchefs – Young Chefs

Results The competition was held over four days, with each day’s results and awards being announced and presented at the end of each day. Two teams: Hong Kong and Thailand came in with amazing results, clinching Golds for both Hot Kitchen and Cold Culinary Art categories. During the Gala Dinner at the end of the competition, it was obvious who the winners were going to be. The Gala Dinner was held at the Seoul Rennaisance Hotel and had Miss Korea as one of the Emcees. There were also performances from Classical Korean Drums to K-pop girl group acts. Professor Young-Sun Ra, President of KCA thanked WORLDCHEFS, sponsors, Rick Stephen, all teams and judges for the their active involvement and pledge to do even better in organising the next IYCC in 2017. “To prepare this competition, sometimes I doubt its meaning (because it is a tremendous task) but people around give me the courage to believe in it. Even when we tried to give a hundred percent, there were still many areas to improve. We will try our best to make it better next time.” - Professor Young-Sun Ra, President Korea Chefs Association

I must say KCA did a good job in organising this, considering it being such a big competition, and I look forward to their next competition in 2017. So, the moment of truth came and the winners were announced. Awards were given to the top three teams of each category: Hot Kitchen and Cold Culinary Art Display, followed by the Overall winners. The Overall Winner eventually was awarded to Hong Kong, while Thailand and Denmark were awarded first and second runnerup respectively. President Gissur commended the Thai team for being the only all ladies team, and encourage more teams to include women. So why Competitions? For the competitors, I believe it would be a platform to push oneself to their limits. A learning process right from the training stage, to the execution, and even the end evaluation of what was good and what went wrong. A constant introspection of how one can do better. An opportunity to learn from more experienced Chefs and others. These lessons could be brought into and used in their daily work. For countries, it might be the Pride it brings to win and reflection of its capable chefs. For the countries organising the competition, I hope it would be understanding the benefits competitions would bring to the Chefs (competitors) and being in the position to provide and help them with this opportunity to compete. The IYCC was indeed a great platform for Young Chefs to horn their skills, challenge and improve themselves. I believe all Young Chefs who participated in it brought back with them many invaluable lessons, as well as greater confidence to do well in their careers. And not forgetting the many friendships forged between the competitors from different countries will also create many new opportunities for these young ones in the future. 34 WORLDCHEFS MAGAZINE


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worldchefs – Chefs without borders

Doing Your Part Chefs can make the world a better place to live in. A Message from the Chairman of World Chefs Without Borders What I have been doing lately is traveling to Busan in Korea and Taiwan to share my experience in terms of culinary competition, world hunger, food shortage related issue with young chefs, I personally believe these chefs are an important part of World Chefs Without Borders. My new committee members such as KK Yau (Malaysia), Tony Khoo (Singapore) and Mak (Singapore) have also done similar things in smaller scale when I have shared my experience with them. For overseas companies, I have also encouraged these companies to contribute to WCWB by using their CSR funding. Many of the companies have shown great interest after I have shared WCWB’s objectives with them. I strongly believe many of these companies or chefs alike still has no clue with regards to the food shortage issue. It is only through education than we can have more support from everywhere. As for Thailand, the Thailand Culinary Academy planned a charity event on 1 Dec 2013. In the past, we would donate the money to the hill tribes and the poor villagers but this year, we purchased 100 live chickens, 100 live roosters and 100 live ducks with proper cages to hold them. The objective was to let the villagers learn how to take care of themselves during bad times. We also taught them how to prepare a simple dish by using chicken, duck or egg in order for them to work and make some money for a living. The total amount of this project is around 7000 USD which is around 4-5% of our annual sponsorship amount. I would like to encourage all chefs associations worldwide to follow suit by donating at least 3-5 % of their sponsorship funds to the less fortunate. This gives them an equal chance. With regards, Willment Leong

Chairman, World Chefs Without Borders

World Chefs Without Borders Raises More Than USD$23,470 for the Philippines Typhoon Haiyan is said to have claimed thousands of lives. The latest official government death toll stands at 2,344, with 3,804 injured and a further 79 missing. President Benigno Aquino has declared a “state of national calamity”, allowing the government to impose price controls. 36 WORLDCHEFS MAGAZINE

After hearing about the disaster, the World Chefs Without Borders committee rallied up chefs from the global network of WORLDCHEFS. In less than a week, chef associations around the world have pledged monetary support for disaster relief efforts in Philippines. Le Toque Blanche Philippines, led by Chef Jay Gamboa, will work with Red Cross to ensure the funds are appropriately channelled. At the Food & Hotel China in Shanghai, judges at the culinary competition collectively made donations collectively and raised USD$1,000. They also quickly put together a charity gala lunch on 14 November at the event, where chefs prepared dishes and raised USD$5,440 in one night, where half of the proceeds will go to Typhoon Haiyan and the other half to the Shanghai Orphanage. Says Chairman of World Chefs Without Borders, Willment Leong, “Chefs can make an impact. The quick response from around the world just via email communications is a proof in point.” In the light of this joined venture, WORLDCHEFS President Gissur Gudmundsson shared: “We are one united body, and there is truly no borders in the chef profession.”


worldchefs – Chefs without borders

Chefs Climb Kilimanjaro to Fight Hunger Last August, six South African chefs climbed MT Kilimanjaro at 5 895 meters altitude, to raise funds to feed hungry children and celebrate the 20th anniversary of the World Chefs Tour Against Hunger (WCTAH). At this stage, more than R 200 000 has been raised which will go a long way in feeding needy children and will add significantly to the current 7 000 children that WCTAH feeds every day in South Africa. Once the plans for the upcoming WCTAH anniversary were on the table, six SA chefs decided to do something different that didn’t involve the kitchen. Mt Kilimanjaro was the answer. The victorious team mates who went on this incredible voyage were Heinz Brunner, organiser of the climb, honorary member of the World Association of Chefs Societies (WORLDCHEFS) and honorary life president of the South African Chefs Association (SACA); Martin Kobald, immediate past president of SACA and member of World Chefs Without Borders; Glynn Sinclair and Manfred Reinhart, decorated competition chefs and owners of Sinclair’s Signature Specialities; Jeff Schueremans, former director of SACA and past national team member and Fritz Flatscher, pastry chef extraordinaire and owner of Café Mozart and Springbok Chef. Worth The Challenge! The chefs’ climb was given a welcome boost by three sponsoring companies which contributed funds, equipment, covered travel expenses and became partners in the project. The companies were: Sodexo Southern Africa, Unilever Food Solutions and WorldNet Logistics. Being friends, fellow chefs and teammates in competitions for more than 20 years, certainly did help. Still, the preparations

required extensive training. Brunner’s regime involved one and a half gruelling hours of gym in the mornings from 5am which included a good stretch on the treadmill carrying 12kg of stones on his back. Every weekend the group spent several hours hiking. “People say climbing Mt Kilimanjaro is like a walk in the park. It’s not; it’s tough – but worth it”, commented Brunner. Lifetime experience A challenging Machame or Whisky route promised spectacular scenery. “Every day was different – we walked through a rain forest, across a plateau, on gravel, up the lava tower and more. We walked at night when the loose gravel was frozen, which made it easier – though not easy”, explained Heinz. He added, watching the porters who carried their 20kg backpacks on their heads and almost run up the mountain was enough to motivate them to keep on climbing. A Show of Great Courage As they were probably the first group of chefs who climbed Mt Kilimanjaro, reaching the peak was the strong impetus for this brave team to succeed. “We all have highlights in our careers as chefs. Together we have a combined collection of 20 gold medals won in culinary competitions, but this was different. We were out of the kitchen, surrounded nothing but nature, highly challenged and motivated”, said Brunner. Although a deep appreciation of the basic provisions in life – like a hot shower and a comfortable bed – will be with the six fearless chefs for a long time to come, the memory of a profound achievement for them as individuals, as a team, and for many hungry children in the country will be with them for much longer. www.worldchefs.org 37


worldchefs – Women Leadership Forum

Ladies power Since she was elected the Chairman for WORLDCHEFS Women Leadership Forum in May 2012, Joanna Ochniak, together with members of this growing initiative has experienced great things, accomplished old and begun new plans, and certainly aims to keep on supporting women chefs around the world.

in the WORLDCHEFS global initia-tives and leaders in the further development of the organization. What is it like to be a woman in the chef’s industry today? These are tough times for everyone regardless of their gender, creed or religion. Moreover, these are tough times for chefs too. The global cuisine trends require them to constantly improve their qualifications, develop their workshop and forces them to constantly fend off competition to keep their position in the industry. To follow up with all the above stated, ambitious chefs are making sacrifices. This is especially true for women who need to look after their family as well. It is an additional challenge from the start. Some say a chef is a chef and this profession is regardless of the gender? That is true – a Chef is a Chef regardless of the gender and we do not want to compartmentalize or separate women. Quite the opposite – we want to bring them into the spotlight. The WORLDCHEFS Women Leadership Forum was created to support female members of the national chefs associations, embrace their efforts, support their entrepreneurial spirit and empower their career development.

How much has the initiative WORLDCHEFS Women Leadership Forum progressed? Our movement is constantly growing. In the last year only WORLDCHEFS Women Leadership Forum (previously known as Women in WACS) gained 20 new members coming from every continent. Each of those women can be proud of their achievements, both in their home countries and internationally. As the need for unification is constantly present, WORLDCHEFS has clearly declared its willingness to accept the responsibility and provide support. How do you see the development of WORLDCHEFS Women Leadership Forum? My goal is to establish a women’s section as part of each national organization. I believe this structure will enable women in their countries to be active and find a way to successfully carry out mutual projects. Finally, by supporting the activities and highlighting their career profiles we will make sure women chefs are equal partners 38 WORLDCHEFS MAGAZINE

Recent projects? Last year was a very eventful year. I travelled to Croatia and Austria where we initiated local Worldchefs Women Leadership Forum sections, sections at the national WORLDCHEFS associations. Furthermore, I was invited to Hungary and Italy where I met the presidents of their national chefs associations and received wholehearted support for the initiative. Besides, I welcomed some of the most important names in the culinary world, guided by WORLDCHEFS President Gissur Gudmundsson, who put great faith into our initiative. However, the biggest joy has been the possibility to meet fantastic women around the world. I am sure they will forgive me for not mentioning their names, as one page wouldn’t be enough for all the fabulous ladies. What are the activities to come? We are preparing for the upcoming WORLDCHEFS Congress in Norway, obtaining support from several media that follow our work, working on the development of the coo book “Traditional Christmas’s Taste All Around the World” with recipes of the WORLDCHEFS Women Leadership Forum members, and planning a global meeting of our members. However, all these actions require support. Therefore, everybody is invited to take part, and wonderful experience and great energy is a guarantee.


worldchefs – Education

The Future is beautiful 2013 marked a milestone in WORLDCHEFS history: the launch of the Global Culinary Certification Scheme. Becoming a World Chef is now a reality, thanks to a successful partnership between WORLDCHEFS and one of the leading vocational education businesses City&Guilds. Cooks, chefs and culinary educators around the world can now apply to obtain global recognition for skills and experience they have gained working in the industry.

When and how did the partnership with WORLDCHEFS start? The partnership between WORLDCHEFS and City & Guilds started in 2010 when I met John Clancy, Chairman of the Education Committee. It was very clear on the day one the two organisations had a lot of in common. Both WORLDCHEFS and City & Guilds are dedicated to improving education and driving up industry standards. They are both non-profit organisations, very well established with a global footprint, long history and considered to be a world leader in their own field. Therefore, it didn’t take us long to realise we had a lot of shared interests, goals and huge potential to work together to make a difference at a global scale.

Dora Timar, Head of Accreditations and Recognitions at City & Guilds, is one of the key people involved in the biggest educational projects WORLDCHEFS has launched to date: the global culinary certification scheme. Exclusively for the WORLDCHEFS magazine, Dora is telling us all about this pertinent project, explaining how everything started and giving us hints of more exciting plans in the pipeline. What is the mission of City & Guilds? City & Guilds is about giving people the right skills to help them get a job or move up the career ladder. This is what City & Guilds has been doing since 1878 when it was established to create a structured system for vocational training in the UK. Our expertise and experience have helped, and continue to help, countries around the world build fit for purpose vocational education systems so that employers can find workers with the up-to-date skills. We recognise that there are many people who may have the skills but never had the opportunity to go through formal education. We know how important it is that someone has a piece of paper, issued by a credible organisation, confirming what they can do, and we are passionate about finding ways in which such individuals’ knowledge and experience can be certificated. The certification scheme we have started with WORLDCHEFS is an excellent example of such an initiative.

How important is the collaboration between WORLDCHEFS and City & Guilds? The collaboration with WORLDCHEFS is incredibly important to City & Guilds. WORLDCHEFS and City & Guilds are both trailblazers in their own right, committed to doing something new which is going to have a lasting impact. The certification scheme, our joint project, is a prime example of that. The two organisations have come together and created something extremely powerful which we both believe will change the industry in a positive way. Equally important, we have developed a fantastic relationship over the last three years, we are able to work together in perfect harmony and always come to an agreement after the occasional healthy debates. We are now linking World Association’s School Recognition Programme into the work we are doing with City & Guilds hospitality centres around the world, which is another example of this powerful cooperation. Knowing that WORLDCHEFS never runs out of ideas and that is operated by the most passionate and motivated people I have ever met, I have no doubts that our relationship will go from strength to strength. WORLDCHEFS has recently started working on sustainability seminars for food professionals. Can we expect City & Guilds to join that mission? The sustainability programme is a great initiative and I really look forward to exploring how City & Guilds can be involved. Sustainability is crucial for the future of the food industry and it is only right that WORLDCHEFS plays a part. Thanks to its unique position to mobilise chefs and cooks on a global scale, they can make a real difference. This strong influence gives the programme a lot of power, but also carries a great deal of responsibility, so taking the time to work out the next level of detail is going to be important. It looks like another very exciting project is on the horizon. www.worldchefs.org 39


worldchefs – Education

Recognition of Quality Culinary Education Celebrating its third year in existence, the WORLDCHEFS Recognition of Quality Culinary Education Program welcomes three new world-class culinary art programs into its growing learning community as a reward for their consistent delivery of quality culinary education. By Michael Baskette – USA College Silkeborg is one of Denmark’s largest schools with approximately 250 full-time students pursuing dynamic careers as culinary and hospitality professionals, providing them with excellent working conditions, brand new kitchens and an incentive atmosphere where its students can train for and compete in national, regional and international culinary competitions. In addition to traditional studies, Technical College Silkeborg offers a wide range of continuing education courses (labor market training) to business professionals in both the hotel and restaurant sector. Numerous medals and valuable lessons obtained at Technical College Silkeborg continue to inspire its students and faculty members to strive for excellence.

Instituto Superior Tecnologico de Arte Culinario de Guayaquil (Ecuador) The province of Guayas Ecuador is a rich and fertile area in the southeastern corner of Ecuador. Guayaquil is located there at the mouth of the Guyas River and 40 miles north of the Gulf of Guayaquil. It represents the financial and business center of Ecuador and the city’s only major port, making Guayaquuil a great place to live, work and educate. The Instituto Superior Tecnologico de Arte Culinario (ISAC) opened its doors in Guayaquil on July 22, 2004 and is part of the current national system Ecuador Higher Education. ISAC is recognized by SENESCYT at the technological level, CES and CEACCES. ISAC’s main objetive is to contribute to the development of gastronomy in Ecuador, creating technical programs in the areas of Cooking, Pastry, Bakery, Bar and Restaurant suitable for people of all ages. ISAC’s mission is to train professionals to meet the demands of the market, with strong ethical values, competitive and excellence in the area of food and beverage through teaching, research, technological and sustainable innovation and links with the community. Technical College Silkeborg (Denmark) Located at the center of Jutland’s Lake District is Silkeborg, Denmark; home to Technical College Silkeborg, which has a long reputation of providing quality culinary education to its constituents. Technical 40 WORLDCHEFS MAGAZINE

Escuela de Gastronomia UDLA (Ecuador) Escuela de Gastronomia (UDLA) is situated in the capital city of Quito, Ecuador, the highest capital city in the world. Since its inception in 1995, the University of the Americas (UDLA) has been gradually but steadily incorporating undergraduate programs according to the country’s needs in different areas by offering 42 programs so far. Culinary students at UDLA learn how to manage gastronomic businesses in addition to the production and service of fine cuisine. Subjects include accounting, marketing, public relations, the economy, hygiene, nutrition, national and international cuisine, equipment, bakery, confectionery, chocolate, and other. Escuela de Gastronomia (UDLA) has been awarded the Five Star Diamond Award; an award given only to institutions of excellence worldwide. Their faculty and staff are pioneers in field research; publishing five books of the highest level of education and research. UDLA certified teachers actively participate in the World Association of Chefs Society (WORLDCHEFS), the Pan American Forum Culinary Associations, Chaine des Rotisseurs, and are trained in the best culinary schools in the world. Escuela de Gastronomia is partnered with Kendall College in Chicago, a prestigious U.S. culinary institution, allowing students to complete their studies in this alternative location. For more information on these and other WORLDCHEFS Recognized programs, please visit visit www.worldchefs.org. If you are interested in applying to WORLDCHEFS Recognition of Quality Culinary Education program you will find all the information, polices and procedures on www.worldchefs.org where the process is conducted solely through the internet and e-mail communications.


5 Reasons

Why Should You Apply for the WORLDCHEFS Global Culinary Certification Programme! GLOBAL RECOGNITION OF SKILLS AND INDUSTRY EXPERIENCE Certificate represents global recognition of national qualifications, up-to-date skills, proven industry experience and international expertise.

1 2 3 4 5

STAND OUT FROM THE CROWD

This is the only global certification in the world, which allows applicants to place themselves at the forefront of the culinary industry.

INTERNATIONAL EMPLOYABILITY

Successful candidates have the opportunity to seek employment anywhere in the world and demonstrate their skills, proven experience and develop their international expertise.

PROFESSIONAL CAREER ADVANCEMENT

With 9 professional levels available, the program is designed to support your continuous professional development, thus reflecting the complete career path within the industry.

EASY ACCESS

Cooks, chefs, culinary educators can apply online anywhere and any time.

Global Networking

Share your experience and passion for food with millions of chefs around the world who are committed to raising standards within the industry.

More information on www.worldchefs.org/certification or www.facebook.com/wacsworldchefs www.worldchefs.org 41


in&out of the kitchen – News

Valrhona TV Valrhona has launched Valrhona TV! Expect more than 80 videos online and more than 6h of films – revolving around the topic of chocolate, of course! Translated in 5 languages, this is a must-visit for all pastry chefs. Connect on: www.valrhonapro. com/Identification.aspx

Farewell, Chef Charlie Trotter The global chef community mourned the sudden passing of one of the world’s greatest chefs, Charlie Trotter, recently. Charlie Trotter’s eponymous Chicago restaurant was considered one of the finest in the world. Trotter came into the culinary scene in 1987, when the self-taught chef opened Charlie Trotter’s restaurant. His creativity and his mantra to never repeat a dish made his restaurant the most lauded in the USA. His accolades include: The country’s Outstanding Chef by James Beard Foundation in 1999, a 2002 Beard Award for Outstanding Service and the James Beard Foundation’s Humanitarian of the Year award in 2012. Known as a perfectionist, he always demanded the best from everyone who worked for him, but was also celebrated for his generosity.

India Loves the Michelin The Michelin star is gaining status in India’s hospitality industry as a symbol of fine cuisine and also an access to bragging rights. The Leela Palace in New Delhi was one of the first to open the Indian outposts of Le Cirque and Megu, hugely celebrated New York restaurants. Other examples include The Capital, which has two more Michelin-starred restaurant launchesthe Yauatcha at Ambience Mall in Vasant Kunj and Akira Back at the JW Marriott hotel. In Mumbai, Bangalore and Kolkata, more Michelin stars are being launched, with frequent visits by Michelin star guest chefs.

in&out of the kitchen Porcelain that changes the taste Can the shape of the porcelain we eat from affect how food tastes? The Norwegian porcelain manufacturer Figgjo says it can, and launches three small products to prove it. The new porcelain set Figgjo Sans was designed by the Norwegian duo Marte Frøystad and Runa Klock who wondered why if what we eat with and from can affect the experience of food. The answer was yes. Inspired by oysters, the designer duo created different porcelain pieces that perfectly meet tongue sensors. The narrow one meets the tip of the tongue where the sweet and salty zones are found, and enhances sweet taste. The other is more open and balanced, and the last one leads the contents to the sides of the tongue, where the sour taste is enhanced. 42 WORLDCHEFS MAGAZINE


in&out of the kitchen – CHEFS’ CORNER

Culinary anchors Karl Guggenmos, WORLDCHEFS certified Master Chef and Dean for Culinary Development at Johnson & Wales University, shares his experience and advice on how to sustain, resist and finally succeed in the professional and personal aspects of life.

by Karl Guggenmos – AAC, MBA – USA in anchors that take help us stand strong, regardless of the water currents. So what are the anchors? ANCHOR OF CONFIDENCE That is to say “Master the Basic”. In our profession you have to lay a foundation for your craft - simply learn how to cook. There is no shortcut. Whether you participate in an apprenticeship program or a culinary college you have to build a foundation. Solid foundations in terms of character, integrity and honesty are equally important at this stage. Don’t strive to become perfect, as it is unlikely to be achieved. However, be the best possible version of yourself. ANCHOR OF ENDURANCE The second anchor helps you to “Master the Challenges”. As a food professional you will face challenges, failures, successes and many times you will feel like quitting. The best tools you can use as to build your professional foundation is to create a personal vision, be the chef you want to be, be honest to yourself, believe in yourself and in your capabilities, cultivate self-discipline and don’t let failures discourage you.

Karl Guggenmos AAC, MBA – USA

ANCHOR OF RENEWAL In other words “Master the Unknown.” After you have mastered the basics and confidently managed the challenges it is time to widen your horizons. Therefore, learn new techniques and new ways of doing the work, travel and explore the world of new ingredients, cultures, people and their food, make sure to make a difference between a fad and a trend, embrace changes and don’t be afraid of it.

Twenty five years as a chef and the same period as chef educator have provided me with the most wonderful experiences and opportunities. I often wonder how I got here and how I fared these 50 years, but most importantly how I have gone through the good and bad times. I would like to share with you what has sustained me and provided me with a foundation of perseverance throughout my career and personal life. The secret lies

ANCHOR OF GRACE This final Anchor helps us to “Master the Human Heart”. I have come to the conclusion that giving back is the most rewarding experience. Therefore, spend time mentoring others, share and exchange knowledge, offer help, be a friend. Someone once said: “Sharing knowledge is a way to immortality”. I believe that you will throw out these anchors in your personal and professional life and contribute greatly to our profession and the world around you. www.worldchefs.org 43


in&out of the kitchen – Country Focus

The taste of Emirati cuisine In the past, nutrition in the Emirates was depending on geographical location: ones closer to the sea ate more fish and seafood and others who lived inland had camels and goats. Moreover, limited agricultural possibilities on one side, and harsh climate on the other, didn’t encourage diversity of vegetables. However, with production improvements the Emirates meals have obtained new opportunities, gained richness and stimulus for further progress.

By Annette Micheel – Dubai, UAE photos by courtesy of Zabeel Palace Hospitality Nowadays, hardly any food can be imagined and not being included in the Emirates cuisine. Over 40 million date palms have made this fruit well established among the Emirates dishes. A part from rice and many different kinds of bread, dairy products from cows, goats or camels milk, black eyed peas, chick peas or lentils as often side dishes, fresh fish certainly represents the most popular meal in the Emirates cuisine; cooked in several different ways: stew, fish cakes, fried, baked or grilled and available in many sorts. However, neither poultry, game nor meat aren’t far behind in consumption. Chicken in all variation has become a popular dish and successfully joined goat, beef and lamb dishes, which are often served for special occasions. These days also pigeons and fowls and even hare are available on the Emirates menus. Nevertheless, one condition has remained the same – everything should be slaughtered by Halal rules. Wide range of spices Spices are essential in the Emirati cuisine. Its dishes are often characterized as well seasoned, but never over spiced or hot. The most used ones are: garlic, onions, myrrh, anise, coriander, cardamom, herbs, cinnamon, cloves, chilies; either single grinded or mixed with others spices. The spice and common ingredient list gets larger with pine seeds, rose water, ginger, saffron, burghul (cracked wheat). Spices are generally widely present in the Emirates culture – whether as medicines, 44 WORLDCHEFS MAGAZINE


in&out of the kitchen – Country Focus

perfumes essentials or for cooking or oil production purposes. Sweet-ending While traditional desserts contained only ingredients available at the time, the influence of other cultures and greater food availability have widened the range. Some of the favorites of other Arabic cuisines have found their way to the UAE table such as Baklava and certain Indian sweets. However, the traditional UAE desserts are: A-see-da, browned flour pudding; pumpkin pudding; Halwa, often saffron flavored; and Le-ge-matt (dough balls), served with sticky date syrup after the yeast dough had to stand for 6-10 hours before it was ready to be taken by hand or teaspoons and to be fried. Small cups of coffee, often mixed with cardamom or saffron, or mint tea will rarely skip any meeting occasion. Traditional Emirates day Like in many other countries, the modern Emirates breakfast includes coffee, tea, jam, honey and juice with a wide choice of different breads: khameer, chi-bab or ra-gag, served with dried or fresh dates, cheese, date syrup or eggs. Also, a day can begin with rice noodles with cardamom and sugar, originally known as ba’la-leeth. Lunch is the most important meal in the Emirates culture. Traditional long grain rice (Basmati or Pari) is a usual basic for a dish, followed by grilled or fried fish, chicken and vegies, prepared with fresh herbs, garlic, white radish etc. One of the most famous rice dishes in the UAE is the sweet rice dish called Ma-hammar. It frequently served with fried fish and caramelized sugar or date syrup. Another common ingredient during lunch time is fresh buttermilk called Laban, either poured over the rice or drunk by its own. Some dates or sliced lime could as well be served over lunch, which often ends with a fresh fruit platter and tea. After a good lunch, dinner is usually simpler and consists of bread, sweet or savory, soup or some cheese served on a large round tray. These days also different Mezze (small bites) are often on a night menu: hummus, tabouleh and moutabal. Another common custom when it comes to the Emirates dinner are plates of fruits or even some hot milk with bread during the winter time. www.worldchefs.org 45


in&out of the kitchen – Chefs’ Corner

Culinology The Art of Embracing More Than Just Cook-And-Chill.

hours of regeneration. When the food is ready to be distributed and served, it must be regenerated immediately upon removal from the chiller and heated to at least 74°C for 15 seconds for safe consumption. If the chilled food needs to be transported and reheated elsewhere, it must be maintained at not more than 4°C throughout transit. With the critical safety limit not exceeding 5°C during storage, food must be consumed within 4 hours WORLDCHEFS: Is this a very complex affair? Richmond Lim: These are just some of the complexities involved with cook-and-chill. The intricacies of the process are often underestimated. It is not just a matter of cook, chill and regenerate! There are a host of factors that must be considered for a successful, and safe, cook-and-chill process as the ultimate goal is to ensure quality food is served, whether for one person or for a thousand people.” Since we opened in June 2005, our 51-strong culinary team has since fine-tuned, a “5-star” system to culinary success.

Chef Richmond Lim, Executive Chef of the The Kuala Lumpur Convention Centre (the Centre), shares how he delivers advanced cuisine in the mega convention centre. WORLDCHEFS: The Kuala Lumpur Convention Centre (the Centre), boasts the largest fully-fledged kitchen in Malaysia. Tell us more about your ‘playground’? Richmond Lim: Measuring at 3,157 sqm and furnished with the most advanced equipment, there is even a designated area for food preparation behind every large function room. The Centre is very proud of its highly innovative culinary infrastructure, in particular its cookand-chill facilities which are key to the smooth preparation of food. WORLDCHEFS: Explain to us what is cook-chill? Richmond Lim: Cook-and-chill involves the full cooking of food, followed by rapid chilling and storage at controlled temperatures, to retain flavours and provide more flexibility in food service. Chilling must begin as soon as possible after cooking and portioning, ideally upon completion of cooking while storage should not exceed the 72-hour parameter. All food should be consumed within four 46 WORLDCHEFS MAGAZINE

WORLDCHEFS: How many years have you been working with cook-chill technology? Richmond Lim: I first got my experience with cook-and-chill 15 years ago, after which I started to delve deeper into understanding the technology. My knowledge and experience with cook-and-chill matured when I joined the Centre during the pre-opening days and I was instrumental in the design layout and development of the kitchens’ layout. When the Centre opened in 2005, its banquet kitchen was the first in the country to apply the cook-and-chill technology. WORLDCHEFS: How much food does cook-chill allow you to produce? Richmond Lim: Numbers aside, how cook-and-chill can really deliver depends on investing in the right equipment that suits one’s requirement and then getting the team trained to apply the technique correctly. Cook-and-chill is flexible in the sense that it works well for both banqueting and buffet presentations. WORLDCHEFS: Give us an example what you do during large-scale events? Richmond Lim: For any event held at the Centre, we apply five basic but important steps. Firstly, food safety must always meet the


in&out of the kitchen – CHEFS’ CORNER

“Chilling must begin as soon as possible after cooking and

portioning, ideally upon completion of cooking while storage should not exceed the 72-hour parameter. All food should be consumed within four hours of regeneration.” international HACCP* (Hazard Analysis and Critical Control Point) standards. We always believe in using fresh produce to prepare good food. Good food comes from good quality ingredients sourced locally wherever possible from reliable suppliers to ensure ideal food quality right from the ingredients we choose. At the same time, we remain mindful of food and labour costs as there is the bottom line to take into account, so yield management is essential to deliver within the client’s budget while maintaining the best quality food experience at the right price. WORLDCHEFS: Food is an art and technology is a science. Can both go together? Richmond Lim: Food technology and science is another important element to culinary success. Technology (e.g. combi oven) can be your best friend in the kitchen if you understand it well. Coupled with knowledge in food science to optimise the quality of the ingredient to get the best in taste, colour and texture, you are on the right track to enhance productivity, efficiency, consistency and delivery excellence. However, this involves investing the time and effort to explore, experiment and experience what will work and what will not. WORLDCHEFS: Any other tips? Richmond Lim: Last but not least is food application knowledge that goes beyond knowing which cooking technique to apply using what equipment and tools to achieve the results one desires. It is this knowledge that allows chefs to leverage their understanding of traditional and modern cooking methods to create the latest breakthroughs in ‘culinology’. Culinology is the combination of food art, science and technology. One rule does not necessarily apply to all. Even the instructions in the cookbook may produce different results if the type of ingredients used is different. For example, corn-fed chicken reacts differently to the temperature from sakura chicken. So it is important to know the product specification and how it reacts to heat and this, involves lots of trial and error.

*HACCP is a management system in which food safety is addressed at every stage, from the raw material up to the point when food is served at the table. www.worldchefs.org 47


in&out of the kitchen – pastry

The Fourth Chocolate We trace the story behind the revolutionary ‘fourth’ chocolate introduced by Valrhona.

A serendipitous accident One early spring morning 8 years ago, at Valrhona’s Ecole du Grand Chocolat, pastry chef Frédéric Bau put some Ivoire chocolate in a bain marie as he prepared to demonstrate a recipe in front of pastry chefs from around the world. He used part of the chocolate for his recipe but, in a moment of absent-mindedness, completely forgot about the bain marie. Ten hours later the white chocolate had become blond, a color he had never seen. The fragrance was extraordinary: it smelled of toasted Breton shortbread, caramelized milk and unrefined sugar and had a fresh-out-of-the-oven scent that was simply irresistible. He tasted it. To his pleasant surprise it was a pure delight, a treat that instantly took him back to his childhood, filled with happy memories. He closed his eyes and ecstatically savored that which had no name – he had just accidentally invented something new. The next day, he tried to replicate his serendipitous accident. He succeeded and was filled with glee. This blond chocolate was a revelation – its natural color looked like nothing he’d ever seen. He brought it to his manager and to the company engineers. They tasted it and immediately fell in love with it. But despite their best efforts, the recipe proved impossible to reproduce on a large scale. However, the Valrhona engineers were determined. Day after day, month after month, year after year, they worked with Frédéric Bau to replicate the unique, delicious flavor and the distinctive color of the blond chocolate and create a recipe that could be produced on a large scale so that everyone could taste it. Again and again they had to start over, but they never wavered in their patience and precision. Fast forward. The engineers were still at it. They tested one process, then another, then invented yet another one. Eight years later, they finally found the recipe. Inspired by Frédéric Bau’s original recipe and perfected by Valrhona experts, the first blond chocolate has unique characteristics. Dulcey is the fourth chocolate, opening up a new world to pastry chefs, chocolatiers and gourmets in gastronomy and the world over. First there was dark, milk and white – now, there is blond.

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in&out of the kitchen – pastry

DULCEY Chocolate Tart A creation from the Ecole du Grand Chocolat For 24 individual tarts of 7cm.

HAZELNUT SHORTBREAD 240 g 84% dry butter 4 g salt 165 g icing sugar 55 g ground hazelnuts 100 g eggs 120 g T55 flour 350 g T55 flour Mix the softened butter with the salt, icing sugar, hazelnuts, eggs and smaller quantity of flour. Do not over mix! As soon as the mixture is even, add the remaining flour very quickly. Set aside in the refrigerator overnight. Bake at 160°C.

DULCEY CHOCOLATE GANACHE 400 g 35% whipping cream 65 g inverted sugar 810 g DULCEY 32% chocolat Proceed as for a classic ganache: bring the cream and inverted sugar to a boil. Gradually pour in the melted Dulcey chocolate while stirring to make an emulsion. Finish adding the cream and blend to perfect the emulsion. ASSEMBLY AND FINISHING Line the tart shells with the pastry dough and bake at 160°C until nicely golden. Pour the ganache at 28-29°C into the tart shells and let set at 17°C. To finish decorating the tarts, temper some Dulcey chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets. Pour a small amount of chocolate onto it and quickly cover with a second dipping sheet. Use a rolling pin to spread out the chocolate, pushing out it towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin. Leave to set at 17°C. Arrange a curled rectangle of Dulcey chocolate on each tartlet. www.worldchefs.org 49


in&out of the kitchen – Pastry

The Sweet Stage Chef Sam Huang from Shangri-La Hotel Singapore presents natural sweetness in his elegant dessert. by SAM HUANG PASTRY CHEF – SHANGRI-LA HOTEL, SINGAPORE Serves 20 people

California Raisin Tenderness with Stewed Berries Ingredients 450 g California Raisins 120 g rum 30 g sugar 320 g butter 400 g caster sugar 5 pcs eggs 300g cake flour, sifted 4 g salt 100 g almond powder 100 g corn flour 20 g baking powder Method Soak California Raisin in rum and 30g sugar overnight. In a mixer, beat the butter with 400g sugar, and add the eggs gradually. Add the soaked California Raisins, sifted flour and the rest of the dry ingredients. Bake in convection oven at 160°C for 45mins.

Method Heat up frozen red berries berries with raspberry puree and sugar to 45°C. Add in the corn flour and lemon zest. Cook until the mixture boils. Then set aside.

Almond Crumble

Green Macaron Shell

Ingredients 100 g butter 100 g caster sugar 50 g cake flour 50 g almond powder

Stewed Berries

Ingredients 240 g almond powder 240 g icing sugar 10 g green color powder 90 g egg white 240 g sugar 60 g water 180 g egg white Method Make a paste out of the almond powder, icing sugar, color power and 90g of egg white.

Ingredients 500 g mixed frozen berries 250 g raspberry puree 75 g sugar 15 g corn flour 1 pc lemon zest

Cook sugar and water to 118°C. Pour the sugar over egg white and lightly whip to realise an Italian meringue. Keeping whipping until it reaches 35°C then slowly mix it into the almond paste smooth and shiny dough.

Method Mix all the ingredients together and store in the fridge for at least 6hrs before use. Bake at 170°C for 30 mins. Set aside to cool.

50 WORLDCHEFS MAGAZINE

Pipe macaroons of 3 cm diameter onto the parchment paper. Bake on double sheet pan in the deck oven at 150°C for 11 min.

Vanilla whipping cream Ingredients 200 g cream 10 g icing sugar Method Whip up the cream with the icing sugar and keep refrigerated until needed TO ASSEMBLE Brush the stewed berries in one line in the center of the plate. Place the California Raisin Tenderness in the middle of the stewed berries line, pipe vanilla whipping cream on the top of it, and place California Raisins and the almond crumble on the stewed berries. Break the macaron into small pieces. Place them on top the strewed berries together with some raspberries and California Raisins. The Sweet Stage, presented by the Raisin Administrative Committee.


in&out of the kitchen – Pastry

A Sweet Success The Asia Pastry Cup has made history for pastry professionals in the dynamic Asia. Vincent Bourdin, founder of Asia Pastry Cup shares his thoughts.

Chef Vincent Bourdin at the World Gourmet Summit Awards Of Excellence

Why did you want to start the Asia Pastry Cup? It all started to as a modest pre-selection for World Pastry Cup in 2000! From there I created the Coupe du Monde Club Singapore, after which we decided to create a event that would have its own identity: that’s how the name APC Asian Pastry Cup came about. Why Singapore? Singapore is great base for Pastry in Asia beside Japan. That was also the time when there was no international LIVE competition of that scale in Asia and Asian chefs also deserved such event and exposure within their region. Competitions in Japan were only in Japanese back then, and often associated with hot cooking. What is the most memorable moment for you over the past editions of APC? There are too many! For one, the day Asia Pastry Cup opened in 2006, with Chef Otto Wiebel from Food&HotelAsia, who kindly offered to host the APC. In 2012, Australia became part of history when they came in as the winner, Australia had been unknown so far for their pastry skills, and yet pastry there is progressing and improving very fast. Of course, everytime we arrive at the grand finale, it is an emotional moment to see and hear more than 250 supporters cheering for their teams. What can we look forward to in 2014? A nicer platform more open ...an open concept kitchen for a better view by the public, slightly bigger kitchen, a big centrestage for more interviews and actions during the competition. You will also see us working on social media and communication, potentially a live webcast of the show or highlights of the day. This event is a communication platform for the pastry world and its actors in general but I would love to bring in other types of artists to contribute to the show. www.worldchefs.org 51


in&out of the kitchen – Recipes

Scottish Seafood, Asian Style Asian gastronomic dishes are taken to greater heights with high quality seafood from Scotland. We present four recipes designed for Scottish Seafood Collaborative Group by Master Chef Pung Lu Tin.

Deep-fried Langoustines with Seven Spice Powder and Crispy Minced Garlic

Fried Langoustines with Tomato and Chili Bean Sauce

Ingredients 150g Langoustines ½ tsp minced garlic ½ tsp chilli fine chopped 1tsp Chinese parsley chopped 1tbsp corn flour 3tbsp crispy fried minced garlic

Ingredients 150 g Langoustines 1 stalk spring onion chopped ½ tbsp minced garlic ½ tbsp minced ginger ½ tbsp bean chilli sauce 1 tbsp tomato sauce ¼ tbsp white vinegar ½ tbsp sugar ½ tbsp sesame oil 1 tbsp cornstarch

Seasoning ½ tsp soy sauce ½ tsp fish sauce ½ tsp MAGGI seasoning 1 tsp hua diao wine 1 tsp mei gui lu Seven Spiced Powder 1 tsp chilli powder ¼ tsp pepper Some Szechuan pepper powder ½ tsp fried minced garlic ½ tsp dried shrimps powder ½ tsp salt ½ tsp sugar (Mixed well above ready to use) Method Crispy garlic add in with seven spiced powder and mix well. Set aside. Clean and wash langoustines, cut into half and coat with corn flour, set aside. Heat oil with high flame, deep fry langoustines till crispy. Dish out and drain. Heat wok with little oil , add seasoning and prawn and stir well. Lastly add in crispy garlic mix well and ready to serve. 52 WORLDCHEFS MAGAZINE

Method Clean and wash langoustines, cut into half and set aside. Heat oil with high flame, deep fry langoustines turn in red colour till cook, remove and drain. Heat wok with 1 tbsp oil, add garlic, ginger and chilli sauce fry until aromatic and then follow by tomato sauce; sugar and vinegar. Put in langoustines and toss the wok a few times, thickening with cornstarch. Lastly add in sesame oil and sprinkle with spring onion. Ready to serve.


in&out of the kitchen – Recipes

Steamed Salmon Fish Roll with Cordia Tree seeds and Garlic Ingredients 100 g salmon fish 1 pcs white cabbage 4 pcs spinach 3 g spring onion (fine shredded) Seasoning Sauce 1 tbsp cordia tree seeds 1 tsp garlic chopped 2 tsp crispy fried garlic 1 tsp soy sauce ½ tsp chicken powder ½ tsp sugar Pinch of pepper 1 tbsp hua diao wine A little chilli padi chopped 1 tsp cooking oil Method Clean and wash salmon fish, wrap with cooked cabbage and spinach and roll tight. Cut fish roll into pieces, place on plate and pour seasoning over fish roll, steam with high heat for 5-6 minute till cook.

Crispy Salmon Fish Roll Ingredients 100 g Salmon fish fillet 1 pc bean curd skin 1 pc Seaweed 1 salted egg yolk 20 g carrot 20 g celery Marinade ¼ tsp salt ¼ tsp chicken powder ½ tsp sesame oil ½ tsp pepper powder 1 tsp Chinese wine ½ tsp corn starch

Removed and transfer to plate, sprinkle with shredded spring onion.

Batter 50 g plain flour 10 g rice flour 5 g custard powder 5 g corn flour 5 g self-raising flour 100 ml water ¼ tsp salt

Preparation Clean fish fillet and wipe it dry, slice into 1cm in thickness. Cut a slit in the centre of each fillet, add marinade and marinate for 20mins, set aside. Cut bean curd skin and seaweed into square pieces of 15cm. Soak in water till soft and set aside. Flatten salted egg yolk with a knife and cut it into strips. Cut carrot and celery into strips respectively. Set aside. Mix all batter ingredients, gradually add in water, stir until become a paste, set aside. Method Take salted egg yolk, carrot and celery. Stuff them into the centre of fish fillet. Coat stuffed fish fillet with batter, put it onto bean curd skin and Seaweed , wrap it up to form square roll. Set aside. Heat oil in a pot and deep-fry bean curd roll till golden brown, dish out and drain. Cut into 2 sections and serve.

www.worldchefs.org 53


in&out of the kitchen – The Culinary Ability Awards

Turning up the heat Over the past 12 months many exciting projects have been developed for the Culinary Ability Awards. The following article is a brief summary of what has been achieved so far.

by Chris Sandford – Founder, The Culinary Ability Awards

2 Gold Medals at catex dublin

This years’ competition at Catex Dublin was a first class example of what can be accomplished. Not only was the standard high, but it was a real challenge for the judges to choose the winners. Participants from several organizations competed and showed astonished results. The Gold Medal and Class Winner was deservedly awarded to Rachel MacCann. A very close second Gold Medal was awarded to Darragh Hannagan. Standards, professionalism and dedication demonstrated at the competition were only few out of many qualities presented by the participants.

Meeting Chef Mosimann

April last year a delegation of 17 people representing several disability organisations visited the prestigious “Ms” in London. This was when a dream came true for the 54 WORLDCHEFS MAGAZINE

competitors from Culinary Ability Awards. On his arrival, Chef Mosimann addressed everyone, talked about his private diner club and gave us a tour of the premises. We first visited the main dining area, which was exquisitely set out. With its fine tableware and opulent surrounding it really is a perfect platform for fine food. Soon after, we were invited to join Chef Mosimann into his kitchen where we had an opportunity to meet his team. Our attention was brought to the beautiful induction cooking range. Up-to-date kitchen equipment, flawless hygiene and beautiful surroundings, made a fabulous impression. We asked many questions and obtained more than accurate, informative and completely down to earth responses. Afterwards, we were invited to visit the private dining rooms, probably a unique opportunity to look at the plush and decadently high standard of finish in each and every room. The Mont Blanc room is my personal favourite: a small private dining area for two and, well, just beautiful. To our great pleasure, Chef Mosimann thoroughly

described his career: how he had started in Switzerland with his parents and then ventured out and worked in many fine restaurants and hotels. He also shared his fond memories of his Head Chef, expressing his great compassion and dedication. Of course there were many questions regarding the royal family but the recipes remained a well-kept secret. We then retired to the mezzanine in the restaurant, where we were offered a fabulous selection of finger food and refreshments, followed by an interesting discussion with Chef Mosimann. After three pleasant hours, we presented an engraved crystal piece to Chef Mosimann, kindly sponsored by André Michel from ARC international. However, a fantastic opportunity - monthly scholarship offered by Chef Mosimann to the winner of 2014 Culinary Ability Awards, certainly crowned this visit. For more information look at YouTube documentary or follow our Facebook page and website www.culinaryabilityawards.com to get up-to-date news about events to come.


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worldchefs national chefs associations Australia Australian Culinary Federation Mr. Peter Wright Tel: +61 3 98169859 acfnationaloffice@austculinary.com.au

Cyprus Cyprus Chef’s Association Mr. Panikos Hadjitofis Tel: +357 26 82 22 13 president@cypruschefs.com

Austria Verband der Köche Österreichs mr. Josef Fankhauser Tel: +43 1 3676162 info@vko.at

Czech Republic Association of Chefs and Confectioners of Czech Republic (AKC CR) Mr. Miroslav Kubec Tel: +420 274 812 324 sekretariat@akc.cz

Azerbaijan Republic The Azerbaijan National Culinary Association Mr. Takhir Idris Oglu Ami-Raslanov Tel: +99 421 93 30 43 kulina-58@mail.ru Bahamas Bahamas Culinary Association MR. Michael.Adderley Tel: +242 3276200 Michael.Adderley@kerzner.com Bosnia-Herzegovina Association of Chefs in Bosnia and Herzegovina mr. Nihad Mameledzija Tel: +387 33 200 412 info@uku.ba www.uku.ba Brazil Associaçâo Brasiliero da Alta Gastronomia mr. João Leme Tel: +55 11 3032 99 47 abaga@abaga.com.br www.abaga.com.br Bulgaria Bulgarian Association of Professional Chefs (BAPC) Mr. Andre Tokev Tel: +359 (0)897 854 720 krasimira.slavkova@bapc-bg.com www.bapc-bg.com Cambodia Cambodia Chef Association (CCA) Mr. Hai Vuthy Tel: +885 17974766 chefangkor@victoriahotels.asia Canada Canadian Culinary Federation Mr. Donald Gyurkovits Tel: +613 733 5678 secretary@ccfcc.ca www.ccfcc.ca Chile Associacion Cilena de Gastronomia ACHIGA Mr. Frenando de la Fuente Tel: +562 203 63 63 achiga@achiga.cl www.achiga.cl China China Cuisine Association Mr. Su QiuChen Tel: +86 10 6609 4185 (86) ccas@bjta.gov.cn www.ccas.com.cn Colombia Asociacion Colombiana de Chefs Mr. Alfonso Venegas Urbina Tel: 2117660 mercadeo@asociacioncolombianadechefs.org www.asociacioncolombianadechefs.org Cook Islands Cook Islands Chefs Association Mr. Sam Timoko Tel: +682 74568 timoko69@hotmail.com Costa Rica Asociation Naional de Chef Costa Rica Mrs. Carolina Coronado H. C.E.C. C.I.C. Tel: +506 2222-2116 anchef@ice.co.cr www.asochef.com Croatia Hrvatski kuharski savez Mr. Damir Crleni Tel: +385 42 200 351 hks@kuhar.hr www.kuhar.hr Cuba Asociación Culinaria de la República Mr. Eddy Fernades Monte Tel: +537 204-0575 cubachef@ceniai.inf.cu

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Denmark Køkkenchefernes Forening, Danmark Mr. Uffe Nielsen Tel: 98999059 info@restaurant-svanelunden.dk www.kfdk.dk D.P.R. Korea Korea Chefs Association mr. Mme Pak Myong Son kcac@star-co.net.kp Ecuador Asociacion de Chefs del Ecuador Mr. Mauricio Armendariz-C.EC. Tel: +593 2466975 info@asochefsecuador.net www.asochefsecuador.net Egypt Egyptian Chefs Association Mr. Markus J. Iten Tel: +02 3748-3958 egyptchefs@link.net www.egyptchefs.com England British Culinary Federation mr. Brian Cotterill Tel: +44 (0)1789 491218 secretary@britishculinaryfederation.co.uk www.britishculinaryfederation.co.uk Estonia Estonian Chefs Association MR. Indrek Kivisalu indrek.kivisalu@gmail.com Fiji The Fiji Chefs Association mr. Shailesh Naid Tel: +679 6750 777 chef@outriggerfiji.com.fj Finland Finnish Chef Association mrs. Ulla Liukkonen Tel: +358 50 66347 ulla.liukkonen@hotmail.com www.chefs.fi France Société Mutualiste des Cuisiniers de France Mr. Christian Millet Tel: +33 (0)1 42 61 52 75 mutuelle.cuisiniers@wanadoo.fr www.cuisiniersdefrance.fr Germany Verband der Köche Deutschlands Mr. Andreas Becker Tel: +49 (0) 651 945 12 24 andreas.becker@vkd.com www.vkd.com Greece Hellenic Chef Mr. Miltos Karoubas Tel: +30 210 8251401 hcf@otenet.gr www.fcg.gr Guam Micronesian Chefs Association mr. Peter Duenas Tel: Coming Soon! mcaguam@gmail.com Honduras ASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS (AGASACH) mrs. Jeannette Ayestas Tel: +504 263 88 72 Hong Kong Hong Kong Chefs Association Mr. Andreas J W Muller Tel: +852/ 25827180 toquenwok888@hongkong-chefs.com www.hongkong-chefs.com

Hungary Hungarian National Gastronomic Association mrs. Béla PROHÁSZKA Tel: +36/70 97 70 111 mngsz@externet.hu www.mngsz.com Iceland Icelandic Chefs Association Mr. Haflidi Halldorsson Tel: +354 696 4443 haflidi@garri.is www.chef.is India Indian Federation of Culinary Associations mr. MANJIT SINGH GILL Tel: +91 0 98400 86444 manjit.gill@itcwelcomgroup.in www.ifca.info Indonesia Bali Culinary Professionals Mr. I Made Putra Tel: +62 361 284095 korawati@indosat.net.id www.balichefs.com Ireland Panel of Chefs of Ireland Mr. Eoin Mc Donnell Tel: +353 087 6799 408 eoininwestport@hotmail.com

Mexico Association Culinary de Mexico A.C. Mrs. Margarita Rendon de Vin Tel: +52 998 884 24 66 informacion@asociacionculinaria.org.mx www.asociacionculinaria.org.mx MOLDOVA Association of Culinary Catering Moldova Mrs. Elena Ciobanu elena@aircatering.md Montenegro Chefs Association of Montenegro Mr.Vuksan Mitroviæ Tel: +86 468 246 gastroclub@t-com.me Morocco Federation National des Arts Culinaires Mr. KAmal Rahal Essoulami Tel: +212 522 97 95 60 president@fnacm.com Myanmar Myanmar Chef’s Association Mr. Oliver E. Soe Thet Tel: +95 1 501123 angel@myanmar.com.mm Namibia Namibian Chefs Association mr. Tom Mutavdzic Tel: +264 61 304102 namchefs@iway.na

Israel Israeli Chefs Association mr. Leon Menahem Tel: +97 2523724724 leonmena@walla.com www.icc.org.il

Netherlands Koksgilde Nederland Mr. Paul Fagel Tel: +33 318 643 093 wfvogel@hetnet.nl

Italy Federazione Italiana Cuochi Professore Paolo Caldana Tel: +39/06 4402178 info@fic.it www.fic.it

New Zealand New Zealand Chefs Association Inc. mrs. Anita Sarginson Tel: +64 9 6222 748 (int) info@nzchefs.org.nz www.nzchefs.org.nz

Japan All Japan Chefs Association Mr. Toshi Utsunomiya Tel: +81 3 5473 7275 head@ajca.jp www.ajca.jp

Norway The Norwegian Chefs Association Mrs. Kristine H. Hartviksen Tel: +47 51 47 46 rh@nkl.no www.nkl.no

Kazakhstan Association of Culinary Specialists of Kazakhstan Mr.Yelena Mashchinskaya Tel: +7 7162/ 251345 akao2004@mail.ru

Pakistan Chef’s Association of Pakistan Secretary General: Ahmed Shafiq Tel: +92 42 111 113 114 shafiq@cothm.edu.pk www.cap.net.pk

Liberia Liberia Professional Chefs Association Mr. Edwin Lawrence Josiah Tel: +231 0776 015411 edwinjosiah@live.com

Palestine Bethlehem Hotel Restaurant´s Chefs Club Mr. Nadim Mohammad Milhem Tel: +972(02) 277 0462 chefnadimmilhim@hotmail.com

Lithuania Association of Lithuanian Restaurant Chefs and Confectioners Mr. Stanislav Kizenevic Tel: +370 5 272 33 info@lrvvk.lt www.lrvvk.lt

Peru Association Peruana de Chef Cocineros y Afines, APCCA mr. Augustin Buitron B Tel: 511-7856524 secretaria@apccaperu.org http://www.apccaperu.org

Luxembourg Vatel Club Luxembourg Mr. Armand Steinmetz Tel: +352 802453 vatel@pt.lu

Philippines Les Toques Blanches Mr. Othmar Frei Tel: +632 844 2787 ofrei@werdenberg.com www.ltbchefs-phils.com/

Macau Macau Culinary Association Mr. Raimund Pichlmaier Tel: +853 66659302 raimund@ift.edu.mo Malaysia Chefs Association of Malaysia mr. CHERN CHEE HOONG Tel: +603-9274 0217 www.malaysiachefs.com Malta Malta Chefs Society Chairman: Mr. Guido DeBono Tel: +356 21 523667 guidodebono@hotmail.com Mauritius Mauritian Chefs Association mr. Alan Payen Tel: +230 465 3856 jacpay@intnet.mu www.mauritiuschefs.com

Poland Polish of Kitchen & Pastry Chefs Association Mr. Dariusz Zachoraski Tel: +48 697 076 545 dariusz.zahoranski@wp.pl Portugal ACPP Mr. Fausto Airoldi Tel: +351 213 622 705 acpp@acpp.pt www.acpp.pt Republic Of Belarus Belarusian Culinary Association Mr.Viktor Radevich Tel: +375 173 34 75 18 belkulinar@tut.by Romania Asociatia Nationala a Bucatarilor si Cofetarilor din Turism Mr. Stefan Bercea Tel: +40 268 455285 anbct.romania@yahoo.com www.anbct-romania.ro


Russia Russian Interregional Culinary Association Mr. Belyaev Viktor Tel: +7 495 650 37 56 media@culinar-russia.ru www.culinar-russia.ru

Turkey TAF All Cooks Federation Mr.Y.Yalcin Manav Tel: +90 (212) 272 46 40 (GMT+2) info@tumaf.org.tr www.tumaf.org.tr

Singapore Chef n Service Director: Krishna Tel: +65 6296 0866 krishnan@chefnservice.com www. chefnservice.com

Saudi Arabia Saudi Arabian Chefs Association Mr.Yasser B. Jad Tel: +966 2 6846266/6267 yjad@saudiairlines.com www.sarca.surge8.com

Ukraine Association of Culinary Workers of Ukraine Mr. Mikhailo Peresighnyi Tel: +380 44 513 74 18 frh@knteu.kiev.ua

Singapore Singapore Exhibition Services Pte Ltd Tel: +65 7386776 www.sesallworld.com

Scotland Federation of Chefs Scotland Mr. Kevin McGillivray Tel: +44 0 1698 232603 nthomson@motherwell.co.uk www.scottishchefs.com Serbia Culinary Federation of Serbia Mr. Novak Fidanovic Tel: +381 11 2681 857 office@kfs.org.rs www.kfs.org.rs Singapore Singapore Chefs Association Mr Edmund Toh singaporechefs@gmail.com www.singaporechefs.com www.facebook.com/singaporechefs Slovakia Slovak Union of Chefs and Confectioners Mr. Frantisek JANATA Tel: +421 / 2 5443 4883 szkc@szkc.sk www.szkc.eu Slovenia Slovenian Chefs Association Mr. Tomaz Vozelj Tel: +386 1 58 98 226 srecko.koklic@kuharjislovenije.si www.kuharjislovenije.si South Africa South African Chefs Association Mr. Stephen Billingham Tel: +27 11 482 7250 info@saca.co.za www.saca.co.za South Korea Korea Cooks Association Mr. Chun Hwa Nam Tel: +82 2 734 1545 ikca@ikca.or.kr Spain Federacion De Asociaciones De Cocineros Y Reposteros De España Mr. Salvador Gallego Jim?nez Tel: +60 925 5767 cenador@infonegocio.com http://www.facyre.com Sri Lanka Chefs Guild of Lanka Mr. Haleesha Weerasinghe Tel: +94 11 2728434 chefs@sltnet.lk Sweden Svenska Kockars Förening – Swedish Chefs Association Mr. Conny Andersson Tel: +46 733 648010 kansli@svenskakockarsforening.se www.svenskakockarsforening.se Switzerland Société suisse des cuisiniers Mr. Peter Walliser Tel: +41 41 418 22 22 norbert.schmidiger@hotelgastrounion.ch www.kochverband.ch Taiwan Taiwan Formosa Chefs Association Mr. Jerry Chen Tel: +886 4 2425 1443 a@formosacooking.com.tw Thailand Thai Chefs Association Mr. Jamnong Nirungsan Tel: +66 84 5589292 khunchef@yahoo.com Togo Club des Jeunes Chefs Togo (JCT) Mr. Tossdu Dutsa Tel: +228 9172 1837 dutsa18@yahoo.fr

U.S.A American Culinary Federation, Inc. mr. Michael Ty, CEC, AAC Tel: +1 904 824 4468 acf@acfchefs.net www.acfchefs.org United Arab Emirates Emirates Culinary Guild Mr. Uwe Micheel Tel: +9714 3403128 uwe.micheel@radissonblu.com www.emiratesculinaryguild.net Uzbekistan Association of Cooks of Uzbekistan mr. Umarov Akbar Hamdamovich Tel: +99871 265 2771 uz-chefs@mail.ru www.chefs.uz Vanuatu Vanuatau Chefs and Foodhandlers Association mrs. Sarah Kymbrekos president@vanuatuchefs.com Venezuela Asociacion de Chef de Venezela mrs. Elia Nora Rodriguez Tel: +58 241 8 255064 asovenezuelachef@gmail.com Vietnam The Saigon Professional Chefs’ Guild (SPC) Chairman: Mr. Ly Sanh Tel: +84 8 38244767 saigonprochefs@gmail.com www.vietnamchefs.com Wales The Welsh Culinary Association Mr. Kevin Williams Tel: +441766 780200 PtrJck@aol.com

corporate members Australia Meat & Livestock Australia Ltd. Mrs. Majella Fernando France Equip’Hotel Reed Expositions France mrs. Delphine Gelly Tel: +33 (0) 1 47 56 24 32 Email: delphine.gelly@reedexpo.fr Website: www.equiphotel.com Germany Delikatessen-Manufaktur mr. Rudolf Achenbach Germany Marriott Hotel Holding GmbH mr. Simon C. Beaumont Tel: +49 (0) 6196 496 117 simon.beaumont@marriotthotels.com www.marriott.com Malaysia KDU COLLEGE School of Hospitality, Tourism and Culinary Arts mrs. Kitty Lee Tel: +603 79536700 kitty@kdu.edu.my www.kdu.edu.my Mexico Instituto Culinario de Mexico Giovanna Medina Bruzaferri www.icum.edu.mx/ Russia Carving Academy CEO: Alla Mishina Tel: +74956866271 ramomir@yandex.ru www.carving-academy.com Russia PIR Group General Director: Mrs. Elena Merkulova Tel: +7 495 637 94 40 info@pir.ru www.pir.ru

Switzerland CH Messe Basel AG Mr. Walo Dalhäuser USA Johnson & Wales University USA Le Cordon Bleu, Inc. mrs. Margaret Warren Tel: +1 201 809 2530 mwarren@cordonbleu.edu www.cordonbleu.edu USA The Chefs Academy mrs. Brandon Hamilton brandon.hamilton@thechefsacademy.com www.thechefsacademy.com

associate members Argentina Instituto Internacional de Artes Culinarias Mausi Sebess mrs. Mariana Sebess Tel: (54-11)4791- 4355 /3156/9132/3280 mariana@mausiweb.com www.mausiweb.com

Indonesia YCCI Bali Culinary Professionals Jr Chefs Bali Chapter www.balichefs.com Malaysia Youth Chefs Club Malaysia www.facebook.com/camyouthchefs Malaysia PJCC Penang Junior Chefs Club www.penangchefs.com Mauritius Mauritius Chefs Association Young Chefs Club contact: Mr. Jason Sangahoopie Tel: (230) 465 3856 jacpay@intnet.mu www.mauritiuschefs.com Serbia Serbian Junior Chefs Club jcc@kfs.org.rs Singapore Singapore Junior Chefs Club Chairman: Ignatius Leong sjcc_contacts@yahoo.com www.singaporejuniorchefsclub.blogspot.com Slovenia Young Chefs Club Slovenia Sri Lanka Sri Lankan Junior Chefs Club contact: Uditha Ganewathiha sljchef@gmail.com www.sljchef.blogspot.com/ Vietnam Junior Chefs Club Vietnam contact: Nguyen Tin Truong Duy www.vietnamchefs.com

Austria Klub der Köche Kärnten Carinthian Chefs Association mr. Günter Walder office@kkk.at Hungary Chef Club ‘ 99 Mr.Marton Karoly chefclub@hunguesthotels.hu Romania ASPROGAST Mr. Niculae Nejloveanu Tel: +241 639 622 asprogast@gmail.com www.asprogast.eu Romania Cultural Association Euro East Alternative Dr. Iulia Dragut Tel: +731.34.22.74 iulia.dragut@gmail.com www.campionatdegatit.ro South Tyrol Südtiroler Köcheverband Tel: +39 0473 211383 info@skv.org www.skv.org USA Société Culinaire Philantropique United Kingdom IMCO, International Military Culinary Organisation Mr. Goeffrey Acott

young chefs club Australia WA Culinary Youth Club www.facebook.com/WA-Culinary-Youth-Club Canada CCFCC www.canadianjuniorchefs.ca/ China Shanghai Junior Chefs Club Tel: +86 21 33135647 Shjuniorchefs@gmail.com www.shanghaijuniorchefs.org Hong Kong Hong Kong Young Chefs Club Contact: mr. Kevin Wong www.hkycc.hk/ Indonesia YCCI young Chefs club Indonesia www.facebook.com/ycciyoungchefsclub

www.worldchefs.org 57


WORLDCHEFS Events Calendar 2014 WORLDCHEFS Competitions 12 - 15 February Istanbul International Gastronomy Festival - Turkey 23 - 27 February Gulfood - The Emirates Culinary Guild Salon Culinaire (Continental) - Dubai 6 - 8 March Bali Salon Culinaire (National) - Indonesia March / TBA Thailand World Culinary Challenge (Continental) - Thailand 8 - 11 April FHA 2014 Culinary Challenge (International) - Singapore 22 - 23 April National Gastronomic Junior Championship - Moldova 14 May Macanese Cooking Competition (Regional) - China 21 - 25 May Thailand Ultimate Chef Challenge (National) - Thailand 18 June Myanmar Culinary Challenge (National) - Myanmar 28 - 30 June American Culinary Classic New York (National) - USA 2 - 5 July Global Chefs Challenge World Finals - Norway 6 - 9 August Philippine Culinary Cup (Continental) - Manila 15 - 17 August Pattaya City Culinary Cup (Continental) - Thailand August / TBA US Trade Culinary Mystery Box (National) - Myanmar 10 - 13 September Thailand International Culinary Cup - Thailand

58 WORLDCHEFS MAGAZINE

20 - 24 October Asia Food Festival - Battle of the Chefs (Continental) - Penang 12 - 14 November FHC China 2014 (National) - Shanghai 14 November Young Chef and Pastry Competition (Regional) - Macao 22 - 26 November Villeroy & Boch Culinary World Cup (Global) - Luxembourg

WORLDCHEFS Judging Seminars 1 - 2 February Judging Seminar - Sri Lanka 4 March Judging Seminar - Indonesia 17 - 19 March Judging Seminar - Denmark 14 July Judging Seminar - Mauritius

WORLDCHEFS Board Meetings 27 - 31 January WORLDCHEFS Board Meeting - Macau 2 - 6 July WORLDCHEFS General Assembly - Stavanger, Norway


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

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Segers is a new proud provider of chefsjackets to WACS, w.e.f. 2013, more information in upcoming E-newsletter.


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Worldchefs Magazine Issue 9 January-April 2014  
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