WORLDCHEFS Issue 15 Anno 2016 January - April
International Chefs Day 2015
OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES
Asia Pacific Forum
Innovation at Source
Scaling the Sponsorship Mountain
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OUR PROGRESS DEAR WORLDCHEFS FAMILY,
HAPPY NEW YEAR!
COVER PHOTO COURTESY OF SEAFOOD SCOTLAND
We are looking forward to an exciting and prosperous 2016 for Worldchefs. The congress will be here before you know it so be sure to register soon! Go to www.worldchefs2016.org to sign up. This is going to be the best Congress yet. Congress Chairman Andy Cuthbert is doing an amazing job getting organized and adding a lot of exciting features. The networking, hospitality, education and world competition will be second to none, so Don’t Get Left Behind.
GLOBAL CHEFS CHALLENGE, GLOBAL PASTRY CHEFS CHALLENGE, GLOBAL YOUNG CHEFS CHALLENGE CHARLES CARROLL, CEC, AAC WORLDCHEFS – PRESIDENT
I want to congratulate ALL competitors in the Globalchef semifinals. It takes special individuals who dare to put their reputation on the line for the betterment of their own education, skill and career. Congratulations to the countries and associations that support their chefs, guide with expert critique and help assist with financial needs. And lastly I want to thank the hundreds of volunteers, along with the guidance of our continental directors and Culinary Committee who have hosted these competitions and have gone above and beyond to be sure our chefs have everything they need to be successful to compete on a global level. Without our great chefs helping all over the world, these competitions would not be possible. The finals in Greece will prove to be an incredible showdown.
INTERNATIONAL CHEFS DAY
WOW, WOW, WOW! I would like to thank all the member associations around the world for their hard work. This has been the most successful International Chefs Day we have ever had. It is amazing to me how successful we can be when we all come together as one! We made a huge impact not only on all the children, schools and teachers around the world, but we also made a huge impact on chefs and the hospitality industry as a whole. A big thank you to Nestlé Professional for all their continued support, expertise and guidance for this event.
PASS IT ON!
Donate a “Pre-loved Knife” to underprivileged young chefs around the world. Thanks to Chef Gary Farrell and the chefs from Australia for the great inspiration; now the Young Chefs have made this a global programme. Tag your pre-loved knife with a special message from you and what part of the world you are from and bring the knife to the congress. Find out more in Worldchefs News!
WORLDCHEFS BOARD MEETING SEPT 2015 OVERVIEW
Worldchefs is really moving forward, and I will like to thank the Indian Federation of Chefs Associations for hosting us and making this possible – the effort they went to left us more than impressed. Please visit the Worldchefs website for more updates. Wishing you all much success and safety as we move into the New Year. I am excited to witness all the new and exciting things going on in Worldchefs for 2016 Blessings and Warm Culinary Regards,
Charles Carroll, CEC, AAC Worldchefs President
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MANAGING EDITOR JENNY TAN
EDITORIAL ASSISTANT AMALIA NICULESCU
CREATIVE DIRECTOR & DESIGN TOMAS BOLLI HAFTHORSSON TOMASBOLLI@GMAIL.COM
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EXECUTIVE COMMITTEE PRESIDENT CHARLES M. CARROLL VICE-PRESIDENT JOHN SLOANE SECRETARY GENERAL HELGI EINARSSON TREASURER NORBERT SCHMIDIGER BOARD MEMBERS DR. BILL GALLAGHER
HONORARY LIFE PRESIDENT
FERDINAND E. METZ PAST PRESIDENT
CONTINENTAL DIRECTOR AMERICAS
CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST
CONTINENTAL DIRECTOR PACIFIC REGION
CONTINENTAL DIRECTOR ASIA
CONTINENTAL DIRECTOR EUROPE NORTH
CONTINENTAL DIRECTOR EUROPE CENTRAL
CONTINENTAL DIRECTOR EUROPE SOUTH
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CONTENTS 04 OUR PROGRESS
WORLDCHEFS AND YOU 06 WORLDCHEFS NEWS 12 INTERNATIONAL CHEFS DAY 16 NEW YEAR, NEW CHAPTER 17 THANK YOU, NORBERT 20 ON THE HOT SEAT: ANDY CUTHBERT JASPER JEK SINGAPORE
ERIC THE TRAINER USA
22 OPEN YOUR MINDS 24 THESSALONIKI: AN INSIDER’S VIEW 26 HOLIDAY SUPERSET SPECTACULAR 27 FESTIVE TIPS ON THE TABLE 28 THE CITY AND THE BUSH 29 TAIWAN A-RISING 30 THE PINNACLE OF EDUCATION
32 ALL THINGS SWEET & BEAUTIFUL 60 NATIONAL CHEFS ASSOCIATIONS ANITA CHENG HONG KONG
JULIA TAN NORWAY
62 EVENTS CALENDAR 2016
IN&OUT OF THE KITCHEN
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: ANITA CHENG – HONG KONG BILL GALLAGHER – SOUTH AFRICA ERIC THE TRAINER – USA JASPER JEK – SINGAPORE JEREMY ABBEY – USA JESSICA MCEWAN – AUSTRALIA JULIA TAN – NORWAY
38 IN & OUT OF THE KITCHEN NEWS 40 FOOD SAFETY 42 INNOVATION AT SOURCE
44 PERSPECTIVES ON NUTRITION: EAST 46 PERSPECTIVES ON NUTRITION: WEST 48 SCOTTISH SEAFOOD, ASIAN FLAVOURS 54 WHAT’S YOUR 2016 RESOLUTION? 56 MICHELIN-MAARBJERG: TOWARDS NEW HEIGHTS 58 SCALING THE SPONSORSHIP MOUNTAIN
SPECIAL THANKS TO: Dick Knives SDI Scottish Seafoord Dilmah Segers Electrolux Sterling Elle & Vire Valrhona Figgjo VanDrie Group Hug SCAE Nestlé Professional
WORLDCHEFS – FROM THE WORLDCHEFS TEAM
TOAST TO 2016! It’s a brand new year. What is your wish for 2016? Here’s what some of our Worldchefs members say. “The most magical sound in the world is that of a child’s laughter. As chefs, we have the obligation to do anything in our power, so no child goes to sleep hungry” Charles Carroll CEC, AAC, President Worldchefs
“The most Magical sound in the world is that of a child’s laughter, as chef we have the obligation to do anything in our power for no child goes sleep hungry , that is my wish.” Claudio Ferrer, Continental Director, Americas
“Make food not war. Knives should be used for cooking and not killing. Have a year filled with food, healthy, nutritious food!” Ragnar Fridriksson, Managing Director, Worldchefs
“Regardless of Race, Religion and Politics, that all chefs throughout the countries unite in 2016, and make the WorldChefs the most recognized professional group in the world!” Rick Stephen, Continental Director, Asia
“My wish for 2016 is a peaceful year.” Ferdinand Metz, Past President
“For a world with more compassion, and that everyone will have hope even in the darkest times. Good health and joy to all! And for Worldchefs – a successful Congress!” Charles and Jenny, Worldchefs Asia Office
“My wish for 2016 is a year of discovery with a balanced life style.” Murray Dick, Continental Director, Pacific
“For the world to have more love and kindness.” Jasper Jek, Worldchefs Young Chefs Ambassador Mentor
“To keep traveling to discover food all around the world!” Pierre Edouard Vasseur, Intern at Worldchefs
“To maintain our passionate heart as chefs. To give is better than to take; this way we can create a better opportunity for the less fortunate.” Willment Leong, Chairman of World Chefs Without Borders
Little less jealousy, a less barriers and discrimination, a lot less hunger and suffering, peace and health for every-one. My wish is that the good things we can all imagine will become true.” Joanna Ochniak, Women in Worldchefs
“That we will see more Chefs and culinary schools across the world being certified and recognised by worldchefs and in doing so we will continue raising the profile of our profession and culinary education network.“ John Clancy, Chairman of Worldchefs Education Committee
“Twelve Months of Happiness, 52 Weeks of Fun, 365 Days of Success, 8760 Hours Good Health, 52600 Minutes Good Luck and 3153600 Seconds of Joy and that´s all!” Tomas Bolli Hafthorsson, Creative Director, Worldchefs
“Good health for everyone with peace and harmony on the planet” John Sloane, Vice President Worldchefs
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Solutions, programs and products you can trust, every day. foodservice.olitalia.com
WORLDCHEFS – NEWS
NEW SENSES Myanmar Chefs Association, in collaboration with World Chefs Without Borders, organised free ENT Free Ear operations for the underprivileged. In the areas of Thandwe and Southern Rakhine, where over 1 million people still do not have access to ear specialists, this was a monumental moment. A big thank you to Dr Myo Zaw from Thandwe Hospital for all the assistance of him and his team.
2nd Myanmar Culinary Arts Challenge 3.6. to 5.6.2015 at Myanmar
need the Chefs 2nd Myanmar Culinary Arts Challenge 3.6. to 5.6.2015 at Myanmar
The Worldchefs Education Committee has appointed Clinton Zhu as the representation of the China Cuisine Association. Clinton Zhu graduated with distinctions from Shanghai Tourism Culinary School and began his apprenticeship at the Okura Hotel Shanghai French Children fine dinning restaurant at 1996, before moving to different international hotels such as IHG and Accor. He has judged at different international culinary competitions in Asia endorsed by Worldchefs. He shares, “Culinary education is most important for the Chinese culinary industry, which can help China grow more quality chefs. I believe this will support Children haveby the a world. beautiful smile….. Chinese cuisine to be recognised ”
THE PERFECT HOST need
the The Chefs Worldchefs Board will like to thank the South African Chefs Association and Indian Federations of Chef Associations (IFCA) for so kindly hosting the Worldchefs board meetings in 2015. Not only did they provide a location, their hospitality was impressive and overwhelming.
Says John Clancy, Chairman of the Worldchefs Education Committee. “I believe that this is an important development for the China Cuisine …with Association in having Clinton on our committee and look forward healthy to his support in our quest to promote our work and having all of teeth our culinary arts, skills, cultures and traditions recognised as a true profession across the globe.”
If your association will like to host future board meetings, please get in touch with email@example.com
Children have a beautiful smile…..
WORLDCHEFS NEWS Sugar is a killer for children‘s teeth
…with healthy teeth
SHARE A KNIFE!
WHO recommends a reduced intake An exciting of free sugars to less than 10%,movement is taking place in various corners of the world. There a call for pre-loved knives from chefs who would be gradually a further reduction tois below Sugar is a killer for children‘s teeth happy to pass them on to underprivileged chefs from around the 5% of total energy intake.
Sweet drinks 500 ml Calories 210, sugar 58g
Mineralwater Calories 0, sugar 0
initiat Knife e Your efs! s! Shar ung ch l chefefs for yo to al h g out ung C Callinped byYo rg develo efs.o
globe. The steps are simple:
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DONAT E YOU PRER KNIVESLOVED TODAY !
Watching a team of young chefs from Vanuatu preparing beef with a chef´s knife, the judge asked; “why are you not using a boning knife?” “I don´t have one. I only have this one and we share it,” the young chef replied. Worldchefs is seeking pre-loved knives from chefs who would be happy to pass them on to underprivileged young chefs around the world. Be part of an incentive to help kickstart their career and give them the support they need. We want happy chefs! Donate your sharpened pre-loved knife, tagged with an inspiration message and where the knife came from, to your countries’ Young Chef ambassador or contact your Country President or Worldchefs for more information. Happy Sharing!
Sweet drinks 500 ml Calories 210, sugar 58g
Myanmar Chefs Association, www.myanmarchefs.com German-Myanmar Study Group on Dental Public Health and Health Promotion, www.myanmardentalcharity.org
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Mineralwater Calories 0, sugar 0
1) Select your pre-loved knife 2) Tag your personal, inspirational message on it 3) Contact your country’s young chef ambassador or the Worldchefs office (firstname.lastname@example.org) for more details on logistics.
WHO a reduced intake Spread therecommends word – trust us, you makesugars a difference with small step. 10%, ofcanfree to this less than
gradually a further reduction to below 5% of total energy intake.
BACK TO BASICS
FOLDING FREEDOM COMPOSTABLE ALWAYS PERFECT TOWEL NAPKIN Towel Napkins match the ‘back to basics’ trend for simple yet high-quality design, which reconnects guests with the kitchen. Made from FSC® certified materials, they come crease-free and offer total folding freedom. Ideal for rustic and contemporary establishments, Towel Napkins simplify operations too: as a single use napkin they avoid laundry hassles and never need to be checked for imperfections. If you want to free more time for guests – and create the perfect context for your cuisine – they are perfect. Contact us today. Visit duni.com or call your sales rep
WORLDCHEFS – NEWS
The bonding of Asia was most apparent on the last evening, when Chef Zhou Xiao Yan, a well-respected masterchef from Yangzhou, took on 4 disciples from foreign countries; and Chef Rick Stephen did likewise with 4 disciples from China.
BONDING ASIA TOGETHER The 2015 edition of the annual Asia Pacific Forum (APF), which took place from 6 – 9 September, concluded with much celebration and was a resounding success. The 4-day event was hosted by China Cuisine Association (CCA) in the Huaxi Village and Yangzhou provinces. The theme “Bonding Asia Together” was more than appropriate as a record-breaking number of representatives from 25 countries (with 85 participants) turned up. The countries that attended included Australia, Cambodia, China, Cook Island, Fiji, Hong Kong, Indonesia, India, Japan, Macau, Malaysia, Maldives, Myanmar, Nepal, New Zealand, Pakistan, Philippines, Singapore, South Africa, South Korea, Sri Lanka, Taiwan, Thailand, Vanuatu and Vietnam. It was also attended by Worldchefs representatives – Charles Carroll (President), John Clancy (Education), Otto Weibel and Gary Farrell (Competitions), Jenny Tan (Worldchefs Asia Office) and Willment Leong (World Chefs Without Borders). Vice President Bian Jiang of CCA said, “We are proud to host this event. We believe this will open a door for Chinese chefs, and we hope to have more chefs visit China; and to share Chinese cuisine with the rest of the world.” While the APF is usually only a one-day affair, the CCA went all out to show their hospitality with a fantastic programme over the four days: 10 WORLDCHEFS MAGAZINE
The highlights included a collaboration of young chefs from the Worldchefs Young Chefs Club with young chefs from Huaxi Village, where they visited markets and were paired up to create dishes on the spot – a fun activity to bridge cultures. At Yangzhou, a city with 2,500 years of history and a rich gastronomic heritage, Worldchefs President Charles Carroll and Asia Continental Director, Rick Stephen, were given a VIP welcome at a press conference by Mr Zhu, Mayor of Yangzhou Municipal, the Vice Mayor, officials, President Jiang Jun Xian of CCA. One of the highlights was a very special lunch prepared by Chef Da Dong, a renowned masterchef known for his Yijing cuisine. For this lunch, he brought in his teams from Beijing and Shanghai, creating a very elaborate degustation experience. A trip to Yangzhou would not have been possible without showcasing the intrinsic culinary craftsmanship. Known for Huaiyang cuisine, demonstrations on the traditional ‘wensi tofu’ - a technique where a piece of tofu is sliced into silken strands, as well as a symposium by known masterchefs and a roundtable discussion were also key features of the programme. Charles Carroll, President of Worldchefs shared, “We have received so much hospitality. This is the first and biggest Asia Pacific Forum to take place in China and together, we will develop the chef profession to the next level. Together, we will celebrate the better good that chefs can do to make the world a better place.”
WORLDCHEFS – NEWS
BRITAIN’S GOT (YOUNG) TALENT The hottest young talent to watch in the UK is Jonathan Ferguson, who was crowned the winner of the British Culinary Federation’s Young Chef of the Year 2015 held at University College Birmingham in November. Jonathan, who works at Restaurant Andrew Fairlie, Gleneagles, is a 19 year old we need to watch out for in the future. In addition, he also picked up an award for his stunning starter. Competition organiser and BCF President Peter Griffths, who presented the awards, announced that the BCF Young Chef of the Year continues to attract interest from many renowned establishments and this year’s final was the highest standard we have seen in the 18 years of running this competition. Competitors had two hours to produce a three-course meal for two covers, the first course had to include fish and the main course, pork. They also had to use at least one product from Major International and Gourmet Classic.
MORE THAN A ROOF World Chefs Without Borders committee member, Oliver Soe Thet, has earned much praise for his relentless work in Myanmar. He shares the details of his latest project. More than 25 families lost their houses in Rakhine State Shwe Tun Phyu village, due to the July 2015 heavy flood. 19 families also lost their land at river banks, which were all washed away overnight. Chefs as well as Worldchefs member chef associations donated money directly for the housing funds. Mr Gunter Kreft, a tour operator from Germany just collected from his tour group and Laguna Lodge Ngapali guests contributed 900 Euro to build up more houses. This allowed us to start a further assessment to support more families with houses. Three houses have been built at the Delta region. Five houses have been built and families are on track. We are working on 19 houses, and are able to supply each family with a solar lamp for night light. We give the funds in installments so that the money is not misused and used for most urgent needs.
LOOKING GOOD Duni, a leading supplier of attractive and convenient products for table setting and take-away, has just joined the Worldchefs family as the corporate sponsor. The Duni brand is sold in more than 40 markets and enjoys a number one position in Central and Northern Europe. Duni has some 2,100 employees in 18 countries, headquarters in Malmö and production units in Sweden, Germany and Poland. Sales for 2014 amounted to SEK 4,249 m and Duni is listed on NASDAQ Stockholm. President Charles Carroll, CEC, AAC, shares, “ Being a chef is not just about know-how in the kitchen. The table setting plays an integral part in delivering the final dining experience to our guests and we believe there will be many insights and knowledge in this department that Duni can share with us.” Says Tina Andersson, Director Corporate Marketing & Communications, “Food, drinks and meals present golden moments for people to enjoy the company of each other. If the mood is fine and the food is great, the feeling is good; it’s an opportunity to recharge and treat yourself, family and friends, whether you’re away or at home, sitting down or on your feet. Duni is an ever present brand creating a good food mood where people meet and eat. We’re proud to be a partner to Worldchefs.” WWW.WORLDCHEFS.ORG
WORLDCHEFS – INTERNATIONAL CHEFS DAY
WORLDCHEFS CELEBRATES INTERNATIONAL CHEFS DAY! The annual celebration has gained more healthy ground and buzz this year with the theme ‘Healthy Kids – Healthy Future’. A collaboration between Nestlé Professional, Nestlé Healthy Kids and World Chefs without Borders Committee, chef associations around the world got creative with the sponsored play kits and healthy recipes. Here’s a global perspective of the united effort.
AUSTRALIA Some of the country’s most talented chefs went into classrooms across Australia to help teach kids how to cook healthy meals and making them CHEF for a day!
AUSTRALIA Chefs headed to Bowral to help local Chefs from the ACF Southern Highland Branch with the Long Lunch, raising a lot of money for local charities.
EGYPT The chefs launched the ‘Chef & Child’ Initiative, which aims to educate children and families about proper nutrition, achieved through community-based initiatives.
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WORLDCHEFS – INTERNATIONAL CHEFS DAY
EGYPT Chefs organised a visit for school children from Manarat El Maadi Language School to Makar Farms that grows organic produce. The chefs and children went on a guided tour of the farm, and prepared a healthy lunch together.
Fiji Everyone wanted to be the chef ’s little helpe during the demonstration sessions!
GHANA Elijah Addo, chef and founder of Chefs for Change Ghana Foundation, demonstrated a healthy recipe using locally grown ingredients, fruits and vegetables, at the University of Ghana Basic School,
KERALA, INDIA Chefs did a demo of a healthy dish in the only community school in the village of Paravur.
WORLDCHEFS â€“ INTERNATIONAL CHEFS DAY
INDONESIA The Healthy Kids drawing kits were a hit with the students.
INDONESIA Hands-on approach is the best approach!
ITALY Students from Istituto Comprensivo Marconi-Oliva of locorotondo were guided by Chef Domenico Maggi (Continental Director of South Europe in Worldchefs) and Giuseppe Palmisano (pastry chef). ITALY The kids have learned the importance of fruit and vegetables in a proper nutrition and have turned into little cooks, making and tasting cavatelli integral, skewers of fruit and cookies to the olive oil!
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WORLDCHEFS – INTERNATIONAL CHEFS DAY
SINGAPORE Singapore Chefs’ Association collaborated with At-Sunrice Global Chef Academy to host a fun day of activities for students.
SINGAPORE Little chefs in the making!
SOUTH AFRICA More than 202 young children aged between 8 and 12 were treated to amazing treats, from nutritional meals, education sessions, fun activities and food parcels and gifts!
SOUTH AFRICA The young kids learnt the importance of nutrition, and that staying healthy is a lifestyle choice.
WORLDCHEFS â€“ UP CLOSE AND PERSONAL
NEW YEAR, NEW CHAPTER Bill Gallagher, honorary life president of Worldchefs, shares the recent Worldchefs journey. Through the leadership of our new president Charles Carroll, the board of directors set about reshaping the management infrastructure and a series of policies and procedures that needed to be implemented. It was also a time for re-establishing Worlchefsâ€™ values, both moral and ethical and to clearly set forth a list of goals and objectives that focused on how Worldchefs can best serve its members. Worldchefs now boasts a membership of 100 countries from all corners of the world speaking many different languages. This can have its complexities but with good communication can be resolved. One of our prime objectives was to increase the quality of communication and to bring the Worldchefs website up to international standards so that all communication can be clearly posted and this then becomes our official form of communication channel and the recognized official point of reference. A second objective was to get back to basics and ensure that policies and procedures were written and implemented to cover a variety of management topics which included all financial procedures including limits of authority, a clear travel policy for the executive 16 WORLDCHEFS MAGAZINE
committee, board of directors and staff of Worldchefs and a review and modernization of terms and conditions for the hiring of staff. It was also decided on a new approach to budgeting and sponsorship, ensuring that the contracts with our partners would be correctly fulfilled. It is often said that less is more and that it is better to do one job well than to take on too many jobs at the same time and fail with some of them. Running parallel with the work being achieved at board level and through the Worldchefs office in Paris, excellent progress was being made within the various sub-committees that continue to move forward with their progressive ideas. Once President Charles Carroll was established in his post, Chef John Sloane, a previous Continental Director for Asia was appointed as Vice President. One of the prime tasks for the year was to set about planning and organizing the Worldchefs Congress that will take place in Thessaloniki in beautiful Greece in September 2016. With the appointment of Chef Andy Cuthbert as Congress Chairman, a stalwart in the association who has done a tremendous job with the building of the Young Chefs Clubs, we are certainly looking forward to the congress next year with much confidence.
VanDrie Group: a family history. The Dutch-owned VanDrie Group is not only the world market leader in veal, but also a company built on the best family traditions. It was in the early 1960s that Jan van Drie purchased his first newborn calf for fattening. Today, with more than 25 companies, the group is the largest integrated veal producer in the world and thereby the global market leader in veal and the largest producer of calf milk. Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world. The VanDrie Group satisfies approximately 28% of European demand for veal.
Why choose the VanDrie Group. Guaranteed through integration. All companies in the VanDrie Group are for 100% aware of their responsibility for optimum quality in the products to be supplied. This is true of the livestock farm, the calf feed production and the meat companies. We work together to offer that guarantee to the end user. This is what prompted the VanDrie Group to devise an integrated approach, guided by the most advanced control systems. Furthermore, integration is the perfect answer to constantly changing consumer needs and market trends. For this reason, the VanDrie Group, with its globally unique integrated production chain, is chosen.
Putting the calf on a pedestal. Respect for people, animals and quality has been second nature at the VanDrie Group for generations. It forms the basis of our craftsmanship and partnership, and itâ€™s the key to the product that is ultimately delivered: Controlled Quality Veal.
WORLDCHEFS – UP CLOSE AND PERSONAL
THANK YOU, NORBERT Norbert Schmidiger, long-time treasurer and board member of the World Association of Chefs Societies, will be retiring from the association in 2016. WORLDCHEFS catches up with the man who has served the association faithfully for more than 30 years on his life with the association. YOU HAVE DONE SUCH GREAT WORK FOR THE WORLD ASSOCIATION OF CHEFS SOCIETIES, DEDICATING MORE THAN 30 YEARS OF YOUR LIFE TO THIS. BUT WE’D LIKE TO KNOW ABOUT YOU – WHAT MADE YOU WANT TO BECOME A CHEF?
As a child I liked cooking. I would eat simple food cooked in nice ways. In time, a passion for it developed and I had the opportunity to go to France and study, also learning French in process. I worked for a year in Dijon in the school, then in a hotel. I returned to Switzerland and continued learning my trade. WHAT MADE YOU WANT TO JOIN WORLDCHEFS?
I got involved after the foundation of the World Association of Chefs Societies, then known as WACS, at the Sorbonne in 1928. Small reunions took place regularly up to the Second World War. Then a revival happened in 1948 in Geneva, Switzerland, but the 18 WORLDCHEFS MAGAZINE
money saved up till the war was gone so it was critical to find money yet again. This was hard, of course, as the situation after the war was not ideal but we managed. This is why the money was kept in Switzerland even after the association moved to France and this is why the job became mine since I was the treasurer living in Switzerland. But back to my involvement: At first there were reunions in Switzerland with the chefs. Swiss chefs have always been well-organized. It was a great way to network, find jobs, do ateliers, learn things from one another. I think associations are there to offer opportunities for chefs to become better. Eventually the national association in Switzerland came into contact with chefs from around the world and this worldwide sharing system grew to what it is today. WHAT ARE SOME OF YOUR BEST MEMORIES?
In more than 30 years, what has been a great memory is the
WORLDCHEFS – UP CLOSE AND PERSONAL
camaraderie built between chefs. I have enjoyed a great deal of discussions and being in contact with this big, global family. I have also participated in 15 congresses throughout the years. WHAT WILL YOU CONSIDER TO BE YOUR BIGGEST MILESTONE?
I think the Congress is finally building into something. Before, it wasn’t a big thing. Between 1928 and 1990 there were congresses and meetings but only after 1990 did it actually pick up. It started going very well during the 2000s, reaching a real global level. After almost 90 years, it has finally achieved its goal. Technology and the advances it has made have provided the backdrop for this. WHAT WERE SOME OF YOUR BIGGEST CHALLENGES?
Making it bigger and creating progress. It has always been about teamwork. In 1984, there were 30 member countries and now there are more than 100. Finding these national associations was very hard, communication was challenging: you only had post and telephone at first and then maybe a fax machine. It was the greatest challenge. WHAT MAKES A GOOD TREASURER?
There should be honesty and no cheating, of course. And it was hard getting the annual fees in. Finding sponsors, and then showing sponsors the results of their investment eventually. The members also use the money. This way we all work together. We should not go crazy with expensive projects and should always set aside enough money for rainy days. WHAT WILL YOU MISS MOST ABOUT BEING ON THE BOARD?
I won’t miss it – I will still be in contact with my friends at Worldchefs. I was already retired from my day-to-day job and retiring from Worldchefs is the next step. I am still here if any historical questions arise. It is a great feeling to leave this way, after such a long time, and having accomplished such great work. I look at the history of the association, remember where it came from and where it got to, and I am proud. Also, I finally get to see my country. I have travelled so extensively that I finally get to see my own neck of the woods. HOW DO YOU SEE THE FUTURE OF WORLDCHEFS?
More growth, and that the association will always work to help the professionals of the culinary industry. There should be respect for planet earth’s resources. Setting an example to the world about food related aspects.
BEST WISHES ... Norbert and I were both elected onto the board of WACS in the early 1980s and we have seen many wonderful changes and much progress within the World Association of Chefs Societies, serving under eight different presidents over the years. Norbert’s contribution has been enormous: his dry sense of humour and common sense way of thinking has made him an invaluable member of the management structure. We have travelled the world together and being late in catching a couple of planes, allowing us those extra couple of hours for a glass of wine and more time to discuss matters. We have judged many competitions and the one thing I learnt from Norbert was always to take your time and check the criteria as well as the quality of work. Norbert’s contribution has been enormous, his commitment and boundless enthusiasm to work for the betterment of our noble profession is a wonderful example of a true professional. He will be sorely missed as a vital board member, a colleague and a dear friend. Thank you for the wonderful memories, Norbert and for the beautiful Swiss chocolate that you always spoil me with; enjoy the retirement you certainly deserve. They say in life that you are born, you live, you learn, you love and you leave a legacy; this you have done and you will certainly be a part of the World Association of Chefs Societies history for many years to come. Bill Gallagher – Honorary Life President, Worldchefs I have been acquainted with Chef Norbert going back to all my competition days and the IKA. For me to sit at the same board table with Chef Norbert several years later is very humbling. Worldchefs has been graced with his hard work, dedication and accountability over 32 years. You can always rely on Norbert for past history with regards to Worldchefs, which is important for us to all keep perspective as we grow and move forward. As we all know, volunteering takes up much of our time and Norbert has certainly given his all to our association. At the same time, you can always rely on Norbert to share a great cigar after long board meetings. I wish him much success and uninterrupted free time to enjoy his family. Norbert, thanks a million!
IS THERE ANY ADVICE YOU WILL LIKE TO OFFER FOR THE NEXT CHEF WHO TAKES ON YOUR ROLE?
Charles Carroll CEC, AAC – President, Worldchefs
Is my position still necessary? I don’t know, really. The board should decide this. The office in Paris should continue as a permanent office if necessary. I think with the growth of the business, the board should maybe get a financial consultant or advisor in order for finances to be well invested.
Norbert has been one of the pillars of this organisation for so many years. He has served with great passion and dedication, selflessly protecting our interests. We have undergone some radical changes over the past few years and Norbert has played an integral role in that change. His support and friendship have been priceless through sometimes challenging moments. It has been an honour and a privilege to know and work with Norbert. He is a generous man who loves people, food, wine and most of all…Cigars.
WHAT ARE YOUR PLANS FOR YOURSELF AFTER STEPPING DOWN?
I’m in Switzerland and I have great weather now. I take my bicycle everywhere; I cook for myself at home. I go out with friends and former colleagues. I am just happy to have been a part of this. ARE YOU PLANNING ON TRAVELLING?
All the best, Norbert! Ragnar Fridriksson – Managing Director, Worldchefs
Thanks to Worldchefs , I have seen the world so many times. I finally can see Switzerland – long journeys are over for me. WWW.WORLDCHEFS.ORG
INTERVIEWER JASPER JEK
WORLDCHEFS – UP CLOSE AND PERSONAL
WORLDCHEFS YOUNG CHEFS AMBASSADOR MENTOR
ON THE HOT SEAT
ANDY CUTHBERT Young Chefs Ambassador Mentor, Jasper Jek, grills Andy Cuthbert on his new role as Congress Chairman for the Worldchefs Congress 2016.
CONGRATS ON YOUR NEW ROLE! WHAT CAN CHEFS AND YOUNG CHEFS EXPECT AT THIS CONGRESS?
WHAT ARE THE CHALLENGES YOU FORESEE IN ORGANIZING THE CONGRESS IN THESSALONIKI?
There will be many highlights! For one, being able to visit a county with thousands of years of history and being able to experience a new cuisine and culture in a once in a life time experience for some. Meeting hundreds of chefs and share experiences, make new lifelong friends and have fun. The Global Chefs competitions will also be a key highlight to be able to watch the best in the world over the three days. Then we have an amazing speaker line-up. We are making sure that the selection will be diverse and interesting and relevant to what we in the World of Chefs do everyday. Last but not least, there will be the social program, with lots of fun in store for all delegates. I wish this congress to be about camaraderie amongst chefs and friends, learning and networking friendships for life, if we can make this happen, I will be happy.
I see no challenges except for trying to decide how much fun we can pack into 4 days! We will start the big when it is small and make a plan that involves the right people from the association and most importantly our colleagues on the ground in Thessaloniki. This cooperation will ensure we tackle the hard questions now and resolve any issues early in the planning process.
WOULD YOU ORGANIZE THIS CONGRESS TO BE DIFFERENT FROM PAST CONGRESSES?
We have experienced excellent congresses over the past years and key to the success of Thessaloniki will be the learning we have taken out of all these congresses. The great parts, the parts we need to work on but most importantly listening to the feedback of the delegates who this congress is ultimately for. I want to ensure this congress is remembered as one of the greats, with a program that is robust and informative and includes the Young chefs with the Senior chefs whenever possible, and being able to give something to every one. It is hard to satisfy so many different people from around the 105 member countries, but with team work and planning we will do our best to deliver a great time in Thessaloniki. PLEASE SHARE WITH US YOUR EXPERIENCE IN ORGANIZING MEGA-SIZE EVENTS.
My daily role in Dubai is event organizing, in their totality not just the Culinary. I have done some of the largest events in Dubai where I work, from the Dubai Airshow, to corporate catering at Golf tournaments, to IMF cocktail event for 8000 people, Arabian Wedding’s for 5000 ladies, to horseracing in 110 venues for 8500 people in two grandstands. My background from the kitchens has led me to lead the largest hotel based events space in the Middle East. Together with Uwe Micheel, our President, and the late Alan Thong, we organized the 2008 Dubai Congress for the World association so I understand the challenges of a congress and the concerns of delegates. 20 WORLDCHEFS MAGAZINE
HOW WOULD YOUR MARKETING CAMPAIGN BE LIKE TO ATTRACT MORE CHEFS TO ATTEND THE CONGRESS?
Marketing will be targeted at many audiences. We have to look at delegates, young chefs, sponsors, speakers, press, all of whom need a different angle to be approached with. Social media is the highlight of today’s marketing but we are not forgetting the best marketing – word of mouth! We want to send a consistent positive inspirational message from all our member countries to their members and to nonmembers. The message is: Welcome to the congress and have one of the best times of your life. WHY DO YOU THINK CHEFS ARE HESITANT TO REGISTER FOR CONGRESS NOW, DESPITE THE EARLY-BIRD RATES? HOW WOULD YOU ADVISE THEM?
It is a big decision to travel halfway around the world for some and to spend what is a considerable amount of money. We must respect and acknowledge that. We will ensure that value for money is a top priority in everything we do. I would encourage people to take advantage of some of the great deals happening now and not to leave it till the last minute. The more people that register now will also help us plan a great congress. IF THERE IS JUST ONE REASON FOR A CHEF TO REGISTER FOR CONGRESS, WHAT WOULD IT BE?
If you don’t register you will miss out on what could be one of the greatest weeks of your life. I will send you the pictures of what you all miss :) WHERE IS THE AFTER PARTY?
The after party will be the gala on the last evening and this will be memorable. Then you have the whole of Greece to enjoy with its rich ancient history and beautiful islands and don’t forget the three Os – Ouzo, olives and octopus!
WORLDCHEFS – UP CLOSE AND PERSONAL
WORLDCHEFS – CONGRESS & EXPO 2016
OPEN YOUR MINDS The first two keynote speakers with two very different backgrounds and continents have made significant impact in the culinary world. Join us at the Congress and hear what they have to say!
Founder of Molecular Gastronomy Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy. With the late Nicholas Kurti, he coined the scientific term “Molecular and Physical Gastronomy” in 1988, which he shortened to “Molecular Gastronomy” after Kurti’s death in 1998.
In 2004, he was invited by the French Academy of sciences to create the Foundation “Food Science & Culture”, of which he was appointed the Scientific Director. The same year, he was asked to create the Institute for Advanced Studies of Taste (“Hautes Etudes du Goût”) with the University of Reims Champagne Ardenne, of which he is the President of the Educational Programme. In 2011, he was elected as a Consulting Professor of AgroParisTech, and he was also asked to 22 WORLDCHEFS MAGAZINE
create courses on science and technology at Sciences Po Paris. In 2014, he started the International Centre for Molecular Gastronomy AgroParisTech-INRA, of which he was appointed the Director. The same day, he announced the creation of the Free Open International Journal of Molecular Gastronomy.
Some of his discoveries include new ways of cooking eggs, what he called “eggs at 6X°C (around 65 °C). He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Every month he adds one new “invention” in the Art et Science section of the website of the chef Pierre Gagnaire.
MORE INFORMATION ABOUT CONGRESS SPEAKERS ARE ON OUR WEBSITE WWW.WORLDCHEFS2016.ORG
WORLDCHEFS – CONGRESS & EXPO 2016
Celebrity Chef and Founder of Hawaiian Regional Cuisine In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly-successful career out of marrying elements of different ethnic cooking styles using the finest Island-grown ingredients. As his Asian roots combine with his French culinary background, east and west cuisines do not merely meet – they meld.
In 1989, he opened The Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows and subsequently participated in every “Cuisines of the Sun” event held there for twelve years. 1991 witnessed the birth of Hawaii Regional Cuisine when he and eleven other chefs organized a group determined to work with local farmers, fishermen, and ranchers. The creation of HRC helped to establish Hawaii as a sought-after destination to experience a unique blend of ethnic-inspired cuisines made with fresh, local products. In 2003, Bon Appetit Magazine recognized Chef Wong among its culinary legends as the ‘Master of Hawaii Regional Cuisine’. StarChefs awarded Chef Wong with the Mentor Chef award in 2012 in their first-ever Hawaii revue.
Alan Wong’s Restaurant opened in April of 1995 and in 1996 it received a James Beard Foundation nomination for the nation’s ‘Best New Restaurant’. It was honored in Gourmet Magazine’s October 2001 issue, ranking #6 of ‘America’s Best 50 Restaurants’ and in 2002 was inducted into Nation’s Restaurant News Magazine’s Hall of Fame. Voted by the Ilima Awards as Hawaii’s ‘Best Restaurant’ for nine years, Alan Wong’s Restaurant was inducted into its inaugural ‘Star Circle’ established for ten-time winners in 2008. Today, the restaurant continues to receive top ratings in Zagat, Gault Millau and Wine Spectator. In 2012 Chef Wong was selected to be a part of the Diplomatic Culinary Partnership Initiative, started by Secretary of State Hilary Clinton. Using fresh, local products whenever possible, pairing them with local flavors, Chef Wong defines his style of Hawaii Regional Cuisine as the contemporary style of cooking that borrows from all of the ethnic influences found in Hawaii today. Creating innovative dishes with a contemporary twist, his goal is to have his guests “Taste Hawaii”. His restaurants express a casual yet elegant ambience and welcome their guests with Hawaiian-style hospitality and the ‘Aloha Spirit’ WWW.WORLDCHEFS.ORG
WORLDCHEFS – CONGRESS & EXPO 2016
THESSALONIKI: AN INSIDER’S VIEW We get up close and personal with Mayor of Thessaloniki Yannis Boutarison on what to expect from the island of Thessaloniki.
TELL US WHY TOURISTS SHOULD COME TO THESSALONIKI.
Historically one of Europe’s oldest and most multiethnic cities, Thessaloniki itself never doubted its own cultural identity and its millennia of existence, it stands here since 315BC. No wonder it was chosen as the co-reigning city of the Byzantine Empire alongside Constantinople. To prove just that there are several Early christian and Byzantine Churches and monuments, constituting a UNESCO World Heritage Site. Thessaloniki is truly unique in the sense that it intricately marries its thousands-year-old multicultural heritage with Byzantine, Ottoman and Sephardic Jew landmarks with cutting edge art performances and cinematic avant-garde. Though it has only about one million people, compared with Athens’s five million, Thessaloniki is widely considered the cultural capital of Greece. With a student-strong population of 150,000 and the largest University in the Balkans, the Aristotle University, it has a youthful energy. The youth movement is building on rich historical foundations, Thessaloniki boasts an under-30s creative movement seen nowhere else in the recession-stricken Greece. Thessaloniki is enjoying a quite renaissance and this is a competitive advantage. Surely there are not many places in the world that will stand up this sort of comparison. WHAT CAN VISITING CHEFS LOOK FORWARD TO?
Pedestrian precincts in the district of the old oil market (Ladadika), the Kapani and Modiano markets who are full of ouzeries and tavernas, each one serving their own specialties within their unique atmosphere. Carps, sardines, mussels, calamari and shrimps, along with salted fish, buffalo products, saffron and spices and local products are sold on stalls in the city markets next to nuts of all sorts and dry fruit, prunes and tachini halva with cocoa and almonds. Athens might have the Acropolis, but Thessaloniki has long been Greece’s real cultural capital. Check some of the 30 Museums, 100 monuments and 15 Unesco monuments. Get the inside track on the city’s start-up scene in the backstreets behind the White Tower or in a neighborhood around the Roman Forum who is creating a lot of buzz recently. Stroll around the Ano Poli (Upper Town) with old wooden houses squeezed between the ancient city walls. Wander along the waterfront with the 13 sculptured gardens that it’s already had a transformational impact. HOW DIFFERENT IS THESSALONIKI FROM THE OTHER WELL KNOWN GREEK ISLANDS?
Thessaloniki definitely is not the typical blue & white touristic 24 WORLDCHEFS MAGAZINE
WORLDCHEFS – CONGRESS & EXPO 2016
PANORAMA OF THESSALONIKI CITY FROM TRIGONIOU TOWER – ANO POLI
spot. The number of monuments and museums is astonishing. 15 UNESCO World Heritage Sites, 29 museums dedicated to everything from Archeology and Byzantium to avant-garde Russian masterpieces. The Dimitria festival a two-month long celebration of the arts first celebrated by the Byzantines, the misty sunsets from the waterfront cafés, the spice stalls and meze eateries in the bazaars, the traces of Byzantine and Ottoman splendour that survive among the street-artcovered modern blocks. This casual juxtaposition of historic monuments and urban culture is Thessaloniki’s trademark. WHAT DO YOU LOVE MOST ABT THESSALONIKI?
Thessaloniki is an affordable base for artists, but it’s also cosmopolitan and sophisticated. Multiculturalism isn’t just a politician’s buzzword here - it’s part of the city’s identity. Though Thessaloniki’s old fashion character went up in 1917, when a fire destroyed most of the city centre, redesigned with boulevards and seaside plazas offering dramatic views to Mt Olympus, with colonnades and cafes. I love to have short leisurely walks by the water front and the colonnaded main square and enjoying a koulouri sesame-crusted bread ring or a saloop hot drink in the winter, from the street vendors around the corners. WE KNOW YOU ARE A WINEMAKER – WHY DID YOU DECIDE TO RUN FOR MAYOR?
Indeed I’m a winemaker, and this attribute of mine will never leave me, it will always be part of my personality. But I have always been an active citizen, too; either for the wine making sector or for both Thessaloniki and my home village, Nympheo of Florina, or for the environment with the founding of the Arcturos NGO for the protection of the brown bear.
Since my two sons have taken up the winemaking business, I took my late wife’s advice to be involved in local politics – never in central government politics, though. Especially, since by 2005 our Initiative for Thessaloniki was being formed; a group that emerged right out of the civil society, comprising by active citizens and by members of different political parties, which questioned the 25-year-old status quo of Thessaloniki: stagnancy, conservatism, isolation, lack of transparency and bad taste, and which worked to “open up the windows”, to give the chance to the city and its citizens to “take a deep breath”. We wanted to make our city a city to live in, a city to visit, a city with potential and development possibilities, a modern city that can cope with international cities’ competition. THERE HAVE BEEN QUERIES ABOUT THE SITUATION IN GREECE, AND CONCERNS ABOUT THE FUTURE. WHAT ARE YOUR COMMENTS IN RESPONSE TO THESE QUERIES?
Greece’s situation is critical. The country needs a stable European trajectory, one based on policies stimulating economic growth and not austerity. This is eloquently proved by two previous austerity programmes. We need a robust and holistic plan which will guide the country through a hard effort of modernization dealing with all the problems of the Greek state’s organisation. Greece needs a stable political leadership, strong and with vast social acceptance, which will push through deep and long needed reforms on all the levels. But also, Greece needs a European Union that will go back to its founding principles and values, a European Union that is not limited to unofficial and semi-legitimised institutions like the Eurogroup and its priorities and, more importantly, a European Union that will find its way in the globalised context of today’s world. WWW.WORLDCHEFS.ORG
WORLDCHEFS – HEALTH AND LIFESTYLE
HOLIDAY SUPERSET SPECTACULAR At this time of year as holiday food tables beckon us across the room to violate our strict dietary regiments, extraordinary measures must be taken to avoid disaster. Realizing that the recipe for success is focused exercise, diet, and sleep, room must be made for the stronger two to increase in intensity to make up for the weak third’s deficit. BY ERIC THE TRAINER – USA
BACK ONE ARM DUMBELL ROW/WIDE CABLE LAT PULL DOWN Remember: Make sure that you create a “tripod of power” when placing the leg out to the side; It should cut the distance between the hand and knee on the bench. Also, keep a false grip on the Lat pull down; Wrapped thumbs interrupt the communication with the back.
CHEST WIDE BARBELL BENCH PRESS/DUMBELL FLIES Remember: Use a double tap when touching the chest with the bar; It instantly raises the intensity of the exercise. Also, get a big stretch in the pecs on the fly motion, but come up only 80% of the way to the top; This will help develop the outer portion of the chest.
Many top fitness professionals make claims that proper diet is the most important aspect of looking and feeling your best, but I maintain that it’s truly only one third of the overall picture. Performing specific exercises based on your goals on a regular basis is key, but getting proper rest is paramount. All physical changes in the body occur exclusively during slumber. Sleep is to the body what an oven is to cookie dough; it’s the place where transformation occurs. We embrace this trio of success in Hollywood to the extent that we demand our clients live our version of the best life; Working out daily with us at the new ETT Mecca gym, organic food deliveries from Sunfare, and sleeping exclusively on Essentia mattresses. Yet for those who do not have access to the pinnacle of options, ramping up your time spent in the iron halls will bridge help the gap between a nagging sweet tooth and a small waist. And there’s no better way to shock your muscles than by doubling their normal workload with super sets. It’s what top actors like Max Martini, James Maslow, and Jaime Camil do to make their physiques camera ready. After all, a supercharged workout routine leads to a commanding onscreen presence or, in many more cases, more confidence in the company conference room. Here are a few of our Hollywood combos; Remember, use JET REPS (limited range of motion repetitions) and always ENGORGE (contract the targeted muscle directly after each set, holding the squeeze for 10-15 seconds) directly afterwards. 26 WORLDCHEFS MAGAZINE
SUPERHERO BARBELL SKULL CRUSHERS/CABLE TRICEP PRESS DOWNS Remember: Keep the motion rounded during the skull crushers (down towards your nose, across the face, following the contours of the head towards the floor behind you, then back.) It’s almost like a traditional skull crusher combined with a pull over. Also, pause at the bottom of the press down, holding the tricep in tension; It will increase your muscularity, especially in second head of the tricep.
BICEPS SEATED BARBELL DRAG CURL/STANDING DUMBELL HAMMER CURLS Remember: Keep the motion rounded as you bring the bar from your lap up to your chin and down your chest. Squeeze momentarily at the top of the motion. Also, perform the hammer curls with the range of motion of hip flexor a to shoulders; Arms remain slightly bent at all times.
SHOULDERS SEATED BARBELL PRESS/STANDING LATERAL RAISE Remember: Keep one foot back during the seated shoulder press to help maintain balance during the exercise; Like a picture frame, the back foot supports the core’s efforts to stay upright. Also, use a thumbless grip on the lateral raise; It uses less arm and helps deliver intensity directly to the shoulder Eric the Trainer (www.ericthetrainer.com) is a Hollywood Physique Expert. He was a speaker at the Worldchefs Congress 2014 and will return as guest speaker in the 2016 edition due to popular demand.
WORLDCHEFS – HEALTH AND LIFESTYLE
FESTIVE TIPS ON THE TABLE
3 ways to eat less salt without compromising on taste TIPS COURTESY OF NESTLÉ
ONE – HOW MUCH IS TOO MUCH? HEALTHY LIVING BY NUMBERS It’s hard to reduce your salt intake if you don’t know the numbers. The World Health Organisation recommends an intake of 5 grams of salt a day, around one teaspoon full, so that’s a good daily limit to have in mind when you’re preparing to lower the levels in your food. If you want a personal recommendation for your sodium intake, you can also consult your doctor.
TWO – COOK WITH LESS SALT SCRATCH SALT OUT OF YOUR RECIPE BOOK. We’re often told to add a pinch of salt to every recipe, but many people add salt again at the table. Why take the double hit? While using salt may help the cooking process for some foods, it’s a good idea to stop adding it as a taste booster to every meal and instead allow everyone around the dinner table to add only the seasoning that suits their taste.
THREE – EMBRACE NEW FLAVOURS HERBS AND SPICE AND ALL THINGS NICE Salt isn’t the only seasoning out there. Try finding a salt substitute in your spice cupboard and matching it with your favourite foods. At Nestlé, our chefs are always looking for different ways to enhance flavour, by using different spices and herbs instead of salt.
WORLDCHEFS – YOUNG CHEFS
THE CITY AND THE BUSH A young chef shares how her love for the culinary arts brought her from the country to the city, and why she remains a proud country chef. BY JESSICA MCEWAN, YOUNG CHEF AMBASSADOR – PACIFIC Growing up as a little chef, in Gippsland, regional Victoria, also considered in Australia “the middle of nowhere” was as easy as the next job could be. It wasn’t until my hunger for more of the culinary industry and what it had to offer that I realized the small valley of Gippsland couldn’t offer what I needed to peruse my career. Ever since I can remember, my passion has always been to cook; and cook well. It has never been second best to anything else. Although many thought I was crazy for wanting to be a chef, nothing had ever changed my mind or discouraged me. Sure I had the days I thought I was crazy too, like any other chef would. As soon as I graduated high school, I landed my first job, an apprentice chef at a one hat restaurant! It was amazing, but being my first real job and first time in the environment of such a faced paced and overwhelming situation every day, I didn’t understand or realize until after 7 months that in fact I was being used, paid very very little to do a 50 hour week that was slowly burning me out. Under these circumstances, everyone expected me to give up the profession, but I knew deep down that not every restaurant, not every boss could be this bad, so I searched for another option. You can’t give up the search for what makes you happy, if you hit a road block, you can’t just give up. After a couple of months floating between jobs, from bistro to café and in-between I realized my passion for food was much more than just working in a kitchen. I had a passion for fine dining! This was not a great position for me as fine dining in the vally was about as common as lake in a desert. So eventually I made the call to travel an hour out of the town for a Winery that had exactly the food opportunities as I was after, and it was there I finished my apprenticeship. I then had two choices, I continue to live and work in the country or try the big city. So to put things in perspective, growing up in the country makes the city ‘big and scary’. Traveling to the city was maybe a once in a 6 months thing and a real treat. So the decision to move, work and live in the city was a very big one. Rumors were that chefs didn’t last very long in the city because the flow of customers was endless and the nights turned into morning shifts. Many chefs said that you only go to Melbourne when you’re at your strongest; too young and you’ll burn out and too old, you’ll never last. Two things you need when someone says things like this too you: Confidence and self-belief! No one can give those things to you, you have to work hard for them yourself. So I did. Once I became fully qualified, I had found a position as a dessert chef, right in the heart of the city. I’d quit my job, packed my bags and moved to the city. The first week was the hardest. Getting used to the transport, the thousands of people that cram onto the streets. One thing is for sure it’s not quiet! The longer hours and the overwhelming feeling of being misplaced in a haystack full of Melbournians when you’re just a country kid. 28 WORLDCHEFS MAGAZINE
It took me 1 month to become fully comfortable with not only settling into a new job, a new position but a new environment and lifestyle as well. A few hiccups along the way but I can honestly say I’m enjoying it, and it’s the best decision I’ve made so far. Not only for my career but also for myself; I’m having so much fun! However, personal preference is always considerable. It was the right choice for me but may not be for others. In the country, it’s a whole new food market that offers some of the country’s best quality produce and farms that’s spread for miles. For me the city is stereotyped as ‘a place where dreams are made reality’. In retrospect it’s true A restaurant is at every block corner, with endless takeaways and cafés in between. Competition is huge. The need for innovation is always on the shoulder and this is what keeps things exciting. In 6 months of working in the city I cannot possibly have experienced everything the city has to offer, with respect to those that have grown up here and never been to the country; perhaps they are missing out. One thing I have learnt is the difference each culinary lifestyle can make on your future as a chef. I can honestly say both the country and the city have their positives. I’m proud to say that I grew up in the country, and the city is still a novelty, I’ll never truly get used to such an overwhelming environment where the ‘city never sleeps’. Getting the best of both worlds has been the greatest decision I have made, however the city is not a place for me to settle down. If I could give any advice as a young chef, it would be to try working in both conditions and you will be surprised by the differences. One day I hope to have soaked up everything I have leant and take it back to Gippsland to share the knowledge with my community. Use everything I have leant to improve the culinary education in regional culinary schools and offer customers in Gippsland a little bit of modern Australian cuisine. What can I say, ‘us’ country folk like to eat great food too!
WORLDCHEFS – YOUNG CHEFS
TAIWAN A-RISING Chefs in Taiwan volunteered to mentor young students at the Changbin Township educational summer camp. BY TIGER CHEN, TAIWAN CHEFS ASSOCIATION Our mentors from the Taiwan Chefs Association volunteered to teach the Secondary students at the Changbin Township in the eastern region of Taitung County during their Education Summer Camp on the 19 August, 2015. Changbin lies in the eastern region with coastal mountain range in the west and the Pacific Ocean in the east, and is endowed with a long scenic coast and a temperate and humid climate ideal for rice plantation. The area is now inhabited by different ethnicities, including the indigenous Amis and Kavalan tribes, Han people from southern Fujian and the Hakka. Culinary as well as hospitality skills such as “Basic Restaurant English Conversation”, “Table Setting Manners”, and “Fundamental Knife Skills” are key learning areas during the culinary training camp. THE PROGRAMME DAY 1: We tried to understand the fundamental knowledge of the students and determined their social and individual skills. This was followed by an introduction by the headmaster of the core value of the learning domains. Ms. I-Ching Lee introduced basic F&B English conversation, with emphasis on pronunciations and the meaning of sentences, its structure and approach to core names and basic dialogues. The main intention is to improve communication skills. We also shared the basics of table settings, napkin folding styles and table settings. While preparing for the first cooking class,
Chef Tiger Chen and Fong Chen gathered food commodities grown at the campus. They emphasized the basics of food preparation from overseeing food hygiene, fundamental knife skills, food preparation and presentation. A variety of chicken dishes were widely explored and skillful demonstrated with the help of the young students. DAY 2: Chef Alex demonstrated the preparation of Banana Cup Cakes. There was much engagement with the students, who enjoyed this interactive art. They also worked with fruit, and used them for their own creations, such as fruit jellies, biscuits roulades and tarts. Chef Jordan showed how to cook with Seafood and Vegetables, and the basic cutting and cooking skills involved. The students were also taught how to use vegetables for garnishing, and also how to handle different types of fishes in the kitchen. DAY 3: The students prepared a Charity Luncheon, where they were guided in the kitchen, and took charge for the table settings. We have witnessed that through motivation, communication and teaching, individuals from 13-16 years of age can have solid fundamental knowledge. A Certificate of attendance was issued to all students as to further enhance motivation and lifelong learning approach. Our sincere appreciation goes to all participating young chefs of the TCA under the guidance of Ms. I-Ching Lee and Chef Tiger Chen with the support of Chef Nick Yang. We would like to extend a sincere thank you to the School Administrative and Headmaster of the Secondary School of Changbin Township. WWW.WORLDCHEFS.ORG
WORLDCHEFS – EDUCATION
THE PINNACLE OF EDUCATION The School of Culinary Arts and Food Technology in the Dublin Institute of Technology is a leader in culinary education in Ireland. We speak to Dr Frank Cullen, Head of School (School of Culinary Arts and Food Technology) to find out more. WHAT IS THE MISSION AND VISION OF THE SCHOOL?
The School’s vision is to meet the demand to provide a flexible transferable education. This aspect of the School educational provision has never been more important than it is today. What is more important is our mission to ensure that the education students are receiving also provides a positive alternative career path. Therefore, our culinary education focuses on the ‘education’ of the student and instils the knowledge, skills and an ability to adapt and transfer to different positions available for chefs such as concept chefs and food research and development chefs within the wider food industries. HOW IS THE CULINARY EDUCATION LANDSCAPE IN IRELAND LIKE? IS THERE A LOT OF INTEREST IN CULINARY EDUCATION?
The School of Culinary Arts and Food 30 WORLDCHEFS MAGAZINE
Technology has evolved to survive a highly demanding food industry. In a culinary school already bursting at the seams with over 800 full and part-time and growing demand for culinary programmes that provide wider career options our approach to culinary education has to be proactive to deliver an educationally sound model of culinary practice. Our proactive philosophy has led to the development and validation of further new Culinary programmes; a Higher Certificate in Food Sales and Culinary Practice, and a BSc in Culinary Science, with expected student intakes in 2016, and a PhD for Culinary Arts, demand is palpable for culinary education in Ireland. WHAT ARE THE CHEFS AND CULINARY STUDENTS IN IRELAND LOOKING FOR?
The students in Ireland seek culinary degrees or certificate programmes that lead into degrees in Culinary Arts or Culinary Entrepreneurship and that provide a flexible
transferable education. The need to provide a flexible transferable education has never been more important than it is today. But it is more important that the education our culinary students are receiving also provides a positive alternative career path. Therefore, our culinary education focuses on the ‘education’ of the student and instils the knowledge, skills and an ability to adapt and transfer to different positions within the wider food industries and culinary careers. WHAT IS THE IMPACT THE SCHOOL HAS MADE?
We have a strong track record of success in culinary competitions at both National and International level. The school is proud of the fact that two of our senior lecturers have held the position of Chief Expert and Chairman of the international jury for the world skills competitions. Our students also continue to bring success to the school, earlier this year Mark Moriarty a BA student
WORLDCHEFS – EDUCATION
ABOUT THE DUBLIN INSTITUTE OF TECHNOLOGY
in Culinary Arts competed with over 1000 competitors from across the globe and was crowned The San Pellegrino Best Young Chef in the World. This year, four students have opened their own restaurants. WHAT IMPACT HAVE YOU SEEN FROM THE WORLDCHEFS AFFILIATION?
The association with Worldchefs and the global recognition award firmly places the School on a global platform as one of the leading culinary schools in Ireland and the go-to destination for culinary studies and research for all stakeholders and students who seek to achieve the highest level of academic success and ultimately lead to gain meaningful employment in their future careers. It is also an opportunity to be part of the global network of culinary education that provides us with the chance to connect with likeminded professionals and to help promote our school to an international community. It is important that we connect with all professional associations in order to keep abreast of new culinary trends and demands for graduate to drive the industry forward. WHAT, IN YOUR OPINION, IS THE MOST IMPORTANT THING IN CULINARY EDUCATION AND WHY?
The most important thing is that the School provides opportunities for individuals who wish to return to education and remain in their chosen career choice –culinary. I also believe that it is important for the school to provide new opportunities for individuals seeking out a change in career by entering the culinary and wider food industry. I am proud of the fact that a student can enter one of our programme at level six certificate and work their way through the educational programme up to Doctoral research for culinary. Within the business of culinary education students are provided with networking opportunities and can engage
with chefs and industry experts operating at the highest level in their professional field. WHAT ARE YOUR VIEWS ON HAVING A MEMBER OF YOUR STAFF IN-CHARGE OF THE WORLDCHEFS EDUCATION COMMITTEE AND HOW HAS THIS INFLUENCED YOUR OPINIONS OF WORLDCHEFS AND GLOBAL EDUCATION NETWORKING?
I have always demonstrated strong support for the industry and have driven the culinary educational provision and developments in the School. So having a member of staff in-charge of the Worldchefs Education committee sets the School apart from other culinary school and opens up new opportunities to engage on a world platform. The world platform helps drive the School’s agenda to continue develop and enhance culinary education nationally and internationally. In November we open our doors to French and National Culinary Schools to develop networking and increase cooperation for the provision of education. The Worldchefs association mirrors the Schools agenda to achieve and continue develop excellence in culinary education.
Established in1887, the Dublin Institute of Technology (DIT) has grown to become one of the largest and most innovative institutions in Ireland, representing 10% of all students in higher education. The School of Culinary Arts and Food Technology (SCAFT) in DIT has an international reputation for the excellence of its graduates. It is the leading provider of education, training and research for the culinary and food related industries in Ireland. Graduates are working successfully in senior positions both nationally and internationally in restaurants, bars, bakeries, food product development, food retailing, government agencies, culinary science and education; while a growing number continue to open and develop their own businesses. The School provides a range of unique and innovative programmes in a modular format including: Higher Certificate, Ordinary, Honours, Masters and PhD research degrees. The multidisciplinary approach to culinary education balances creative artistry with practical knowhow, scientific understanding and integrated managerial and leadership skills. The culinary field continues to expand to include career paths unimaginable two decades ago It also plays an active research and development role in the DIT via its PhD, Master’s and industry engagements.
WHAT ARE YOUR PLANS FOR THE FUTURE?
Next year, we celebrate 75 years of teaching since we opened our doors back in 1941 and we are planning to hold a series of events in recognition of this achievement. We will relocate to a Greenfield campus in DIT Grangegorman and will be welcoming our first cohort of students in 2018. This will be a state of the art facility and we are looking forward to showcasing the many new features, as well as continuing to develop our unique brand of programmes for the culinary and hospitality industry. In additional the school is planning to develop and launch a culinary book as part of our celebrations.
SCHOOL STATS 800 students.
34 academic staff (professional cookery, restaurant, bar, bakery, food science, nutritional and food business lecturers). 12 teaching kitchens.
2 state of the art bakery and pastry labs.
WORLDCHEFS – GLOBAL CHEFS CHALLANGE
ALL THINGS SWEET & BEAUTIFUL The hotbed of pastry creativity? Look no further than the Global Pastry Challenges.
ATHENA MANJARI CHOCOLATE MOUSSE & BROWNIE with Greek yoghurt, mandarin ice cream, jelly, Dilmah Earl Grey Meringue, crumble, warm orange and almond cake By Chef Frida Bäcke – Sweden “This dish brings memories back from the past summer with all the blossoms and good harvest and also reminds us of the coming wintertime when spices and citruses are at is best. As the leaves are starting to fall, they first make a great scenery in colors of orange, red and yellow. That is also what I want to reflect in the presentation of my dessert, the great autumn in Sweden.”
GREEK YOGHURT AND MANDARIN ICE CREAM 250gr Greek Yoghurt 110gr Mandarin Puree 100gr Sugar 15gr Lemon 30gr Glycose 30gr Cream 25gr Venos 50 Heat up everything except yogurt, cool down and turn in the yogurt, put into ice-cream machine. 32 WORLDCHEFS MAGAZINE
ORANGE AND MANDARIN JELLY 173gr Mandarin Puree 1,8gr Agar 15gr Lemon Juice 31gr Sugar Cook up all the ingredients, let set in the fridge and mix smooth in the blender when cold.
MANJARI CHOCOLATE MOUSSE
Filetts from an Orange Zest from one Orange 80gr Sugar Zest orange, peel and cut the “fillets”, squeeze out the juice of the remaining’s and add juice, sugar, mandarin puree and vanilla in a pan. When serving the heaters on and scoop the cake with the warm law. Add the cutt ”fillets” just before serving.
14gr Sugar 9 Egg Yolk Zest from 1 Mandarin 38gr Cream 47gr Manjari Chocolate 113gr Cream Heat the sugar, cream, zest and egg yolk to 85 degrees. Strain it over the chocolate and blend smooth. Whip up the bulk cream and fold together with the chocolate.
EARL GREY FOAM
DILMAH EARL GREY MERINGUE
EARL GREY AND ALMOND CRUMBLE
40ml Ice Tea Dilmah Earl Grey 40gr Sugar 4gr Albumin 40gr Icing Sugar Whisk iced tea with albumin and sugar. Turn in the icing sugar and pipe up on the sheets. Bake in 50 degree oven for about 3h.
ORANGE AND ALMOND CAKE 25gr Butter 50gr Sugar 1 Egg 50gr Orange Peel 25gr Browned Butter 50gr Toasted Almond Flour Zest from 1 Mandarin 50gr Chopped almond divisive Put together the butter, sugar and zest. Mix in the egg and add toasted almond flour. Turn the orange peel and almonds divisive. Bake at 180 degrees for about 9 minutes
ORANGE CARAMEL SAUCE 80gr Mandarin Juice ½ Vanilla Bean
Milk Cream 2 Bags of Dilmah Earl Grey Sugar Egg yolk Heat the cream, milk, sugar, tea and egg yolk to 83 degrees. Strain and cool down. Then fill up the siphon and charge with 2 cartridges.
125gr Butter 25gr Brown Sugar 93gr Almond Flour 20ml Mixed Tea Dilmah Earl Grey 100gr Sugar 125gr Flour Zest from one mandarin. Mix the butter, sugar, zest and tea. Add flour and almond flour and mix shortly. Bake the cookies at 180 degrees for about 9 - 12 minutes. Crumble the cake into small pieces.
MANJARI CHOCOLATE BROWNIE 258gr Butter 258gr Melted Valhrona Manjari Chocolat 72gr Flour 225gr Sugar Egg 3gr Salt Whip butter and sugar fluff. Add eggs one at a time. Melt the chocolate and add to mix. Finally add flour. Bake at 180 degrees for about 8-10 minutes.
WORLDCHEFS – GLOBAL CHEFS CHALLANGE
WORLDCHEFS – GLOBAL CHEFS CHALLANGE
AMBROSIA OF GODS’ Raspberry flavoured Whippable Manjari Ganach with granted Pear Jelly,Citrus Génoise and Valrhona crispy Passionfruit and Lemon Grass flavoured Marshmallow with Plum sauce By Dávid Domonkos – Hungary
PEAR JELLY 250gr Plum Púree 70gr Invert Sugar 2gr NH Pektin 20gr Sugar 2gr Citric Acid 20gr Plum Pálinka
CITRUS GÉNOISE 180gr Whole Egg 15gr Invert Sugar 75gr Sugar 50gr Butter 100gr Flour 40gr Lemon Juice 2db Lemon Peal
RASPBERRY FLAVOURED WHIPPABLE MANJARI GANACHE 123gr Valrhona Gran du Manjari 15gr Whipped Cream 123gr Raspberry 15gr Glucose 277gr Whipped Cream 53gr Butter
MARSHMALLOW 15gr Dilmah Sencha with Lemongrass and Peppermint 120gr Water 180gr Sugar 60gr Tea Infusion 34gr Water
PEAR SOUCE 75gr Valrhona Absol Cristal 275gr Pear Púree
TEA SORBET 200gr Whipped Cream 100gr Milk 50gr Sugar 30gr Glucose 1/2db Lime Juice 5gr Dilmah Sencha with Lemongrass and Peppermint
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WORLDCHEFS – GLOBAL CHEFS CHALLANGE
WWW.WORLDCHEFS.ORG WWW.WORLDCHEFS.ORG 35 35
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
IN&OUT OF THE KITCHEN EAST and WEST
How different are the perspectives of nutrition in the East and West? The Easterners have their beliefs based on balance and harmony, often focusing on natural ingredients to ‘balance’ the yin and the yang of the body. Built on generations-old beliefs, these knowledge are passed down from one generation to another. The Westerners, however, believe in removing ‘negative’ elements from the diet, and to ensure one has enough nutrients for good health.
IN&OUT OF THE KITCHEN – NEWS
MICHELIN GUIDE ARRIVES IN SINGAPORE
CULINARY ABILITY AWARDS DREAMS BIG IN 2016 “Celebrating 10 years in 2015 has been a real adventure for us all at the Culinary Ability Awards. We hosted the EU project’s final seminar at the Glasgow City Hotel and celebrating with a gala dinner for over 100 industry lead guests. Chefs travelling from all over Europe worked with individuals with disabilities, producing a fantastic fivecourse menu. With our industry constantly in need of passion and dedication, this was ever so apparent at this event that while everyone tried to overcome the language barriers, the disabilities simply were very much in the background and each course was introduced be each chef and their mentee. With the clear guidance and infrastructure now, we are looking forward to 2016 and embrace change and inclusion for much needed talent and professionalism in our industry. We welcome all interest in the awards no matter how large or small your support.” – Chris Sandford , Founder (Culinary Ability Awards)
The Michelin guide’s latest stop in Asia is Singapore – after Japan and Hong Kong. This also makes Singapore the first Southeast Asian country to be featured in a Michelin Guide. The guide will be bilingual (English and Mandarin). The well-loved street and hawker food in Singapore will also stand in the limelight with the Bib Gourmand section, where eateries below a certain price benchmark will be highlighted.
THE BIG CHEF SWAP The Grand Gelinaz! Shuffle, which took place in July 2015 was a sold-out event for more reasons than one. 37 of the world’s best chefs exchanged places for four and a half days. The cast included: Ducasse, Redzepi, Atala, Aduriz, Aizpitarte, Bottura, Brock, Narisawa, Shewry, Kinch, Ros, Camanini, Grebaut, Saint-Pierre, Gürs, Wetzel, Crenn and many more. The chefs swapped restaurants, transporting them to a different country and different kitchen, where they created a 8-course menus for this event organized by chef Fulvio Pierangelini and Andrea Petrini. Visiting chefs will not only swap kitchens, but will also swap daily lives, such as staying in their houses and having dinners with their families. Not surprisingly, the tickets were all sold out – never mind that the diners had no idea what they were going to eat!
IN&OUT OF THE KITCHEN A BEACON OF HOPE The MJFCF Culinary Training Institute is a project initiated by the MJF Charitable Foundation, the humanitarian arm of Dilmah. This new venture aims to provide youth who do not otherwise have exposure to opportunity, with the ability to learn new skills and train in a specialised field. Equipped with the best tools and a well-planned curriculum, these youth whose survival was uncertain, now have the prospect of being a part of Sri Lanka’s growing hospitality industry. The MJFCF Culinary Training Institute enrolled its first batch of future chefs in conjunction with International Chef ’s Day. The culinary space in itself is equipped with all facilities required to train chefs in all areas such as hot and cold cooking and baking, including a section for the wheelchair bound. The Culinary Institute will be following a pre-approved curriculum and study plan in order to ensure they all received a disciplined and focused training, with visits from guest chefs. More information can be found on www.mjffoundation.org 38 WORLDCHEFS MAGAZINE
Imagine... growing healthy eating safely prepared food
Discover the Electrolux Excellence and share more of our thinking at www.electrolux.com/professional
The guaranteed culture of safety. Others talk, we wrote the book.
WORLDCHEFS – FOOD SAFETY
ELECTROLUX PROFESSIONAL: A GUARANTEED CULTURE OF SAFETY
Growing healthy, working peacefully, feeling secure, and being protected. These daily aims of Electrolux Professional go beyond its equipment and processes. Safety is a concerted effort that forms part of the company’s everyday business operations; it is a strong, concrete and measurable cultural commitment, which means it makes a real difference in ensuring people work safely, eat safely and live safely all around the world. IMAGINE GROWING HEALTHY, EATING SAFELY PREPARED FOOD. IMAGINE A COMPANY THAT PROTECTS PEOPLE BY GUARANTEEING FOOD SAFETY.
Could you imagine feeding your babies with contaminated and potentially dangerous ingredients? Infants and children aged five and under are at increased risk for complications from food poisoning (foodborne illness), because their immune systems aren’t developed enough to fight foodborne infections. Safety is not a nice-to-have option when it comes to feeding them. The mission at Electrolux Professional is to protect you, your children 40 WORLDCHEFS MAGAZINE
and your family by staying on top of food safety. Its Foodservice solutions avoid the spread of bacteria causing food poisoning along the entire food chain, from preparation to handling and storage. The decision to discontinue the use of BPA (Bisphenol A) in all plastic components in direct contact with food is just one example of how the product development in Electrolux Professional’s Food Preparation is continuously inspired to achieve sustainable innovation and assure food prepared is safe and healthy. Moreover, air-o-steam Touchline is the only combi oven in the market equipped with the Food Safe Control (FSC). “Consumers’ expectations for high-quality and safe food, as well as the Foodservice professionals’ need for easy solutions to fulfill HACCP requirements, are dramatically increasing. The Food Safe Control has been developed to capture this trend and really meet this request,” states Alberto Pezzutto, Head of Cook&Chill Category at Electrolux Professional. “Acting as a ‘silent supervisor’ throughout the cooking process, this unique, patented function ensures the microbiological safety of the food while guaranteeing better quality - well-cooked, unquestionably tastier and more nutritious food - and lower weight loss,” he adds.
Tartelettes Filigrano Rectangle 5.3 cm
HUG AG, Neumühlestrasse 4, CH-6102 Malters/ Luzern · Phone +41 41 499 76 30 · Fax +41 41 499 76 01 email@example.com · www.hug-foodservice.ch · www.facebook.com/hugfoodservice · Certificate: ISO 9001:2000 · BRC · IFS
IN&OUT OF THE KITCHEN – VALRHONA
INNOVATION AT SOURCE Valrhona has rolled out another sweet victory of an innovation – Double Fermentation. After nearly 30 years of its iconic Guanaja 70% dark chocolate and after launching Dulcey in 2012, the first “blonde” coloured chocolate, Valrhona breaks the mould once more and invents a unique signature taste through double fermentation. This completely natural process consists of incorporating fruit pulp with the cocoa at the crucial fermentation stage. After several years of trials and research inside the cocoa plantations, the Valrhona teams and their farming partners have been able to perfect this second phase of fermentation. This upstream innovation in the process relies on the farmers’ expertise and the ingenuity of Valrhona experts. It opens the way to new chocolate flavours and new applications. “Double fermentation has been brought about through long term collaboration between our Research and Development teams, those who source our cocoa and our partners’ plantations”. “Once again, 42 WORLDCHEFS MAGAZINE
we show that a close relationship with farmers, together with rigorous selection and preparation of the best cocoas are fundamental pre-requisites in creating fine chocolates” explains Jean-Luc Grisot, Valrhona’s Managing Director. With this revelation, Valrhona has also unveiled 2 new products: Mananka 62% (Orange) and Itakuja 55% (Passion fruit). Mananka immediately appeals thanks to the harmony between the orange notes and the aromatic character of Madagascan cocoa whilst Itakuja, with its intense passion fruit flavour brings a freshness and exotic character to this pure Brazilian dark chocolate. For several years, Valrhona has established close links with farmers in Madagascar and Brazil, relying on trusted partners such as the companies owned by M. Libanio (Brazil) and Millot (Madagascar). For over 25 years, Millot has been providing the chocolate factory with exceptional cocoa.
IN&OUT OF THE KITCHEN – VALRHONA
GANACHE FOR FRAMED CHOCOLATE CANDY FILLING 500gr Whipping Cream 35% Inverted Sugar* 750gr MANANKA 62% 775gr ITAKUJA 55%
METHOD To avoid destabilising the emulsion, pour the ganache into the frame immediately after mixing and before it crystallizes, at 35-38°C (95-100°F) for dark couvertures. Once framed, store at 16-18°C (61-64°F) at 60% hygrometry to crystallize. Leave to crystallize for 48 hours, turn the trays upside down and remove the plastic or paper sheet covering the ganache. Cut into the desired shape. Allow crystallization to finish if necessary. Coat. * To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the cream/chocolate ingredients
600gr Milk 40gr Sugar 3gr Pectin X58 195gr MANANKA 62% 220gr ITAKUJA 55%
METHOD Mix the sugar and the pectin X58. Warm the milk and whisk in the sugar and pectin mixture. Bring to the boil, stirring constantly. Gradually pour a par of the hot milk into the chopped couverture and mix using a rubber spatula until it is smooth and glossy in the center, signifying the start of the emulsion blend. Continue adding the milk, taking care to preserve the emulsion. Set aside in the refrigerator until ready to use.
NOTE: This jelly cannot be frozen. If you wish to use the jelly at a later time, reheat to 60°C (140°F) and use at 30°C (86°F).
450gr Whipping Cream 35% 50gr Glucose 50gr Inverted Sugar 410gr MANANKA 62% 430gr ITAKUJA 55%
WHIPPED GANACHE 900gr Basic Ganache 900gr Whipping Cream 35%
METHOD Gradually pour the boiling hot mixture (cream + inverted sugar + glucose) over the chopped couverture, stirring from the centre to create a shiny and elastic core, showing the start of an emulsion. Maintain this texture right to the end of the mixing stage. Continue mixing, gradually adding the liquid. Mix with a hand-held mixer to finish. Set aside then combine equal parts of the ganache and cold whipping cream. Refrigerate to crystallize for 2 or 3 hours, or even better, overnight, then whip to obtain piping consistency or a texture which is firm enough to be worked with a spatula.
IN&OUT OF THE KITCHEN â€“ NUTRIPRO
east PERSPECTIVES ON NUTRITION:
Traditional beliefs in the East are often based on holistic balance and harmony. These centuries-old ideas rely on natural ingredients to provide health benefits. They have been handed down from generation to generation and are deeply rooted in their countries of origin.
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IN&OUT OF THE KITCHEN – NUTRIPRO
DID YOU KNOW?
Knives are never used at Chinese meals since they are considered weapons of war.4
AYURVEDA Often practiced in India and Sri Lanka Ayurveda is considered one of the world’s oldest medical systems. The guiding principle is inner balance between the body, mind, and spirit. According to Ayurveda, there are three life forces called doshas, which control the activities of the body. Each person has a unique combination of doshas, although one is usually prominent. Doshas are constantly being shaped and reformed by food, activity, and bodily processes.5
DOSHA MADE UP OF
Ether and air
Basic body processes such as cell division, the heart, breathing, discharge of waste, and the mind
Dry fruit or eating before a previous meal is digested
Fire and water
Hormones and digestion
Eating spicy or sour food
Water and earth
The throat, lungs, lymph, fatty tissue, and connective tissue
Sweets, over-eating, and too much salt and water
YIN & YANG
Often practiced in China, Japan, Korea
Often practiced in China
Yin & yang are two opposite forces that when put together create harmony and balance. The theory applies to many aspects of life including food. An imbalance between the two forces is traditionally thought to cause illness.6
In this traditional Eastern approach, each of the five elements is identified with food flavors and certain body organs,6 and food solutions are used to offset physical ailments.
Moon, shade cold and passivity
Sun, light, heat and activity
Small intestine, heart, tongue
Large intestine, lungs, nose
Act of eating
Act of drinking
Gallbladder, liver, eye
Bananas, vegetables, fish, juices and other cold drinks
Beef, coffee, ginger, vinegar, wine
Stomach, spleen, mouth
Bladder, kidney, ear
Example: If your stomach (an earth organ) is bothering you, eat a sweet food to create harmony. Brought to you by Nestlé Professional www.nestleprofessional.com WWW.WORLDCHEFS.ORG
IN&OUT OF THE KITCHEN – NUTRIPRO
west PERSPECTIVES ON NUTRITION:
The industrial revolution in the West created a new interest in supplying factory workers with the key nutrients, including certain amounts of proteins and vitamins, they needed to maximize their productivity.7 More recently,Western nutrition has focused on removing “negative” ingredients which, when consumed in excess, can lead to poor health.These include calories, fat, saturated fats, trans fats, sugar, and salt (or sodium). Overconsumption of these ingredients has been associated with what is known as “westernized or non-communicable diseases,” which includes cardiovascular disease and certain cancers. During the short, 50-year-old history of nutritional science, we have learned many things about our diets, but there is still much more to learn about how what we eat can help us stay healthy and active throughout our lives.
Sources 1 Nobuo Yoshiike MD, Fumi Hayashi MS, RD, Yukari Takemi PhD, RD, Keiko Mizoguchi MS, RD, Fukue Seino PhD, RD. DOI: 10.1111/j. 1753-4887.2007.tb00294.x. Article first published online: 28 June 2008. 2 USDA Dietary Guidelines 2010, Selected Messages for Consumers.
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3 Caplan P. Food health and identity (pages 1–31) London: Routledge 1997. 4 Chang, Food in Chinese culture, New Haven, CT: Yale University Press 1977. 5 National Institute of Health; National Center for Complementary and Alternative Medicine. http://nccam.nih.gov/health/ayurveda.
6 Traditional Chinese Medicine World Foundation. 7 Barlösius, Eva. Soziologie des Essens: eine sozial- und kulturwissenschaftliche Einführung in die Ernährungsforschung. Beltz Juventa, 1999–256 Seiten. 8 Ward, Chad (6 May 2009). “The Uncommon Origins of the Common Fork.” Leite’s Culinaria.
IN&OUT OF THE KITCHEN – NUTRIPRO
From a dietitian’s point of view, it’s wise to be selective about what we eat. MORE
FRUIT & VEGETABLES These typically nutrient-dense foods provide many vitamins and minerals in comparison to the amount of calories provided.
SODIUM Sodium can aggravate hypertension in people who are sensitive to this condition.
FIBER Globally, most populations do not get enough of the fiber they need to promote good digestion and other benefits.
SATURATED FATS These types of fats have been shown to increase the risk of heart disease by clogging the blood-carrying arteries and reducing blood flow.
WHOLE GRAINS Whole grains come with a whole package of nutrients, fiber, and energy.
SUGAR Sugar can easily add “empty” calories, which means they don’t provide many vitamins or minerals.
WATER Water is necessary for life, and even foods and beverages that contain water can count toward recommended intake targets.
TRANS FATS These types of fats have been shown to increase risk of heart disease.
ANTIOXIDANTS Found in many types of plant foods, such as fruits, vegetables, and whole grains. Antioxidants may help reduce the risks of some diseases.
CALORIES People who are looking for weight management solutions typically limit the amount of calories they consume.
DID YOU KNOW?
The fork did not become popular in North America until near the time of the American Revolution.8
Brought to you by Nestlé Professional www.nestleprofessional.com WWW.WORLDCHEFS.ORG
IN&OUT OF THE KITCHEN â€“ ASIAN RECIPES FROM WORLDCHEFS
SCOTTISH SEAFOOD ASIAN FLAVOURS Asian recipes using Seafood of Scotland.
1. B lend the Bombay onion, red chilli, chilli red padi, ginger, lemongrass, garlic, fennel seeds and coriander seeds until smooth. Add water to form a paste. 2. H eat oil in a pan, add in the chilli paste and fry over a low heat for 10 minutes until fragrant. 3. Add in the coconut milk, chicken powder, sugar and stir until the paste thickens. 4. Take off the heat and add in julienned lime and turmeric leaves. 5. Put the mixture aside to cool.
MANGO SALAD 60g Semi ripe Mango flesh 15g Bombay onion 30g Tomato, skinned and de-seeded 1 small bunch Coriander 1 Calamansi Juiced (can be substituted with lime juice) 10g Caster Sugar To taste Salt 1. W hile the chilli paste is cooling, slice the mango flesh and Bombay onion into long strips. 2. C hop the tomato and coriander, mix in with the onion and mango. 3. S queeze the juice of one calamansi over the top of the salad and finish with caster sugar and a pinch of salt. 4. Toss the salad and set aside for plating.
MACKEREL & SCALLOPS
SCOTTISH MACKEREL & SCALLOPS with Chilli Paste Recipe by Executive Chef Alfred Lee, Suntec Convention & Exhibition Centre, Singapore
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CHILLI PASTE 130g Bombay Onion 75g Fresh Red Chillies 20g Chilli Red Padi 25g Root Ginger 10g Lemongrass, white part cut into 0.5cm 50g Garlic, peeled 5g Fennel seeds 15g Coriander seeds, toasted 300ml Water 30g Chicken powder, or crushed stock cubes 300ml Coconut milk 40g Sugar 120ml Cooking oil 2g Lime leaves, finely julienned 5g Turmeric leaves, finely julienned
6 Scottish mackerel, 35g fillets 3cm x 3cm 10 Scottish scallops, medium size 1. O nce the chilli paste has cooled carefully spread about 20g over each Scottish mackerel fillet. Bake in the oven at 180Â°C for 4 minutes. 2. H eat oil in a pan and sear both sides of the scallops until golden.
TO SERVE 1. A rrange the mackerel fillet and scallops in the centre of the plate with accompanying mango salad. 2. F inish with a couple of strips of mango on top of the freshly seared scallops. Serve immediately.
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. Seafood from Scotland
Supported by the European Fisheries Fund
For more information visit www.seafoodscotland.org or www.scottishsalmon.co.uk WWW.WORLDCHEFS.ORG A03500 SSF Seafood AD 280x210.indd 1
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IN&OUT OF THE KITCHEN – ASIAN RECIPES FROM WORLDCHEFS
1. C ombine all the ingredients in a frying pan, and lightly toast. 2. Whilst still hot, finely grind ingredients in a grinder.
SMOKED HADDOCK CREAM 50g Smoked haddock, finely chopped 100ml Milk ¼ clove Garlic ½ tsp Salt and pepper 1. P lace the smoked haddock, milk and garlic in a pot, bring to the boil and remove from heat. 2. Blend the cooked ingredients until smooth.
KUMQUAT SAUCE 100g K umquat, deseeded 200ml Water 30ml White wine 50g Sugar 1. C ut the kumquat into small cubes and place in saucepan. 2. Add water, wine and sugar. Bring to the boil and remove from heat. 3. Blend the cooked ingredients until smooth.
JAPANESE CAVIAR SALAD
SALMON-TOFU MOUSSE ROLL with Haddock Cream & Kumquat Sauce Recipe by Chef Takako Terachi, Table de Chouchou, Japan
Serves 6 TOFU MOUSSE & SALMON 500g Scottish salmon, sliced into 7cm x 15cm rectangles, 3mm thick 225g Silk tofu 75g Cream cheese, warmed in microwave for 30 seconds to soften 50g Fresh cream 20g Soy milk 50 WORLDCHEFS MAGAZINE
5ml Lemon juice 2g P owdered gelatine 4 leaves Green perilla / Shiso finely chopped ½ tsp Salt and black pepper 1. W rap the tofu in a cloth and squeeze to remove excess liquid. 2. M ix the ingredients in a bowl, scoop into plastic film and roll into 3 thin, salamishaped cylinders, about 15cm long. 3. L ay the first strip of salmon down flat. Place the roll of tofu moose in the centre, carefully unwrapping the cling film whilst maintaining the shape. 4. Wrap the salmon around the tofu, forming a long tube. Cut into bite-sized pieces. Repeat for the remaining salmon and tofu.
JAPANESE UMAMI POWDER 30g Kombu kelp/seaweed 30g Black sesame 30g Arare Japanese rice crackers
70g Tonburi/field caviar 30g Shallot, diced 15ml L emon juice 15ml O live oil 15g Mayonnaise 50ml Fresh cream 1. C ombine all the ingredients in a bowl, mix well. 2. S tir in the mayonnaise and fresh cream and season with salt and pepper.
GARNISH 6 sprigs Perilla flower TO SERVE 1. P lace the bite-sized pieces of salmon and tofu roll on top of the Umami powder. 2. D ot the dish with equal parts of smoked haddock cream and kumquat sauce. 3. S prinkle the caviar salad and perilla flower on top to finish.
Photo by Charlie Drevstam of Tommy MyllimĂ¤ki the Swedish Bocuse dÂ´Or representative 2011 and 2015
Serving the gastronomy trade with workwear since 1943 www.segers.se
IN&OUT OF THE KITCHEN – ASIAN RECIPES FROM WORLDCHEFS
4. R emove the lardons, add agar to the stock, then mix into cold olive oil to make the caviar.
PEA PURÉE 200g Frozen peas 1. S oak the peas in warm water until soft. 2. B lend into a fine purée and cook gently in a sauté pan for a minute to retain the green colour.
BLOOD ORANGE & BEETROOT SAUCE 200ml Blood orange juice 50g Beetroot, peeled and finely diced 500ml Cream 300g Butter 1. C ombine diced beetroot and blood orange juice over a low heat, reduce then add the cream and reduce again. 2. G radually mix in small pieces of butter until you have a butter sauce consistency.
with Blood Orange, Pea Purée & Bacon Caviar Recipe by Lam Cheuk Wang Thomas Chef de Partie, Hong Kong Jockey Club, Hong Kong
the boil. When the water has reached a rolling boil, add in the lobster tails for 3 minutes. Finally, add in the claws for a further 3 minutes. 3. R emove the lobster from the boiling water and plunge it into ice water, ensuring that the lobster meat is not overcooked. 4. R emove the shell. 5. P an fry the lobster in olive oil to colour. Cook the tails first, and then claws adding a knob of butter before basting for a further minute.
Serves 6 LOBSTER TAIL & CLAWS 6 Fresh live lobsters, 500-550g each To taste Salt 1. F reeze the lobsters for 40 minutes to put them to sleep. Separate lobster tails and claws. 2. B ring a large pan of well salted water to 52 WORLDCHEFS MAGAZINE
200g Pancetta 1L Chicken stock 1L Olive oil 10g Agar powder 1. Cut the pancetta into lardons, pan roast until golden brown. 2. K eep about 6 lardons aside for garnishing. 3. P lace the remaining lardons into the chicken stock and reduce.
15 Fresh baby onions 50g Broad beans (podded) 30g Dried morel mushrooms 1 whole Fresh chrysanthemum leaf To taste Smoked paprika To taste Micro herbs, greek basil and purple basil To taste Salt To taste White pepper 6 Cooked lardons of pancetta 1. C lean and prepare the chrysanthemum leaf, mushrooms, onions and beans.
TO SERVE 1. P lace the hot lobster claw and tail in the centre of the dish. 2. S poon bacon caviar beside the lobster and balance a cooked lardon on top. 3. S catter broad beans, onions, morel mushroom and chrysanthemum leaves around the lobster and bacon. 4. D ress the plate with pea purée and blood orange and beetroot sauce. 5. F inish with a sprinkling of micro herbs.
Changing tables www.figgjo.com
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IN&OUT OF THE KITCHEN – SUSTAINABLA EFFORTS
WHAT’S YOUR 2016 RESOLUTION? Be positive, and we can all play a role in the sustainability of the chef profession. BY JEREMY ABBEY – USA When I look back at the course of my work history at the beginning of the New Year, the influence that we have on people in this industry hits me like a meat mallet striking veal scaloppini. Every person that we work with has the capability to experience some impact by the decisions and choices that we as chefs and cooks make. We can impart change in people. What type of change and attitude we have on our cooks will make a difference. As we start 2016, let us make a personal choice to impact our food system by teaching our staff the positive sides of this industry and the tremendous impact that the future decision makers will have. There has been a chef that all of us can recall, that has changed and directed our careers. The first chef to teach you the proper way to hold a knife, the correct way to sauté foods or make a stock; that chef that took time to teach you proper station set up and the importance of it. These chefs fundamentally change the way we live. They have inspired us to pursue this industry and create a sustainable industry. People need to feel wanted and appreciated and taking time to teach an employee simple tasks will build their confidence and improve your operation. I recall walking into a place that I ran and a cook shook my hand and thanked me for being the first chef to take time to show him how to dice an onion properly and efficiently. In the ten years since, he now has multiple people that report to him. He claimed that the moment I slowed down to teaching him a simple task it opened his mind to the possibility of growth and gave him the confidence to want more education about culinary. I created a sustainable cook that continues to teach his employees techniques and skills. We all have stories like this, I am lucky enough to have someone tell me. After this exchange, I made it a point to thank all the chefs that inspired and changed me in the field the next time our paths crossed. A few weeks later, I ran into one and pulled him aside. I still remember watching this chef work the line and taking mental notes on his movements and the precision he had with every gesture. I also remember him taking the time to teach me about caviar, the origins and the sustainability of this product (note: this was over 15 years ago). When I spoke with him about his influence on me, he very humbly said, “I don’t remember any of that.” We chuckled and as I walked away, it hit me; we influence more people than we will ever be able to remember. Often, we have impact on people around us and we are not even aware. A colleague of mine pulled me aside at an event and mentioned to me that I influenced his outlook on cooking. This peaked my interest, as I did not ever recall having a conversation on this topic. He reminded me of a late night of competition prep when I exclaimed at 3:00 am, “I’m cooking for me, not for a medal.” This simple statement made him pause for moment and question his own cooking motivation. 54 WORLDCHEFS MAGAZINE
As I walked away, I was stunned at the incredible impact we can have on people without even noticing. It made me pause and reflect on how many people I have worked with. I can proudly say that my message of professionalism and pride for this industry has penetrated my soul. I owe this to the chefs that taught me throughout the years. They influenced me and now, I am influencing others. This is the best example of social sustainability that we can offer our industry. Building pride and respect for our profession. If we do not, who will? We must instill a sense of professionalism and pride in every person we interact. 2016 can be the year of change and influence. Take the opportunity to slow down and teach a skill to a cook or employee. As you teach them, talk about our industry and the impact chefs have. Discuss sustainability while properly chopping parsley. Find out how they feel about composting and weather your operation should start. Open their eyes to the wide world of culinary and develop a sustainable employee for our industry. We have the power to influence and create a sustainable future.
Jeremy Abbey CEC, CEPC, CCE, CCA is a member of the American Chef Federation and is an advocate on sustainable efforts.
IN&OUT OF THE KITCHEN – NORDIC RESTAURANT
MICHELIN-MAARBJERG TOWARDS NEW HEIGHTS For as long as we can remember, In-flight meals have been rather unforgettable part of travel.This might not be, for the those travelling out from Copenhagen on Singapore Airlines’ flight, come March 2016. In fact, they will be treated to the creations of Mikkel Maarbjerg, one half of Denmark’s fine culinary studio, “Kirk + Maarbjerg”
Mikkel Maarbjerg has earlier won great honors with his specialty for Danish cuisine and gastronomy, including a seventh place at the Bocuse d’Or in 1999, becoming the chef at the two-star restaurant Kommandanten, Later, he opened Ensemble, for which he received two Michelin stars. “It has been quite interesting to participate in a competition about creating the best airline food, and I’m very much looking forward to being part of the realization of it in the air. It will be exciting to see how much we can raise the bar for airline food in general, and I’m proud of being part of the process”, says Mikkel Maarbjerg. Striving to break the norm of boring airline meals, Singapore Airlines, together with the world’s largest flight kitchen, Gate Gourmet, invited top Danish restaurants to put together a customised airline menu for the routes between Copenhagen and Singapore. Mikkel Maarbjerg emerged victor in the three-way fight during the finals with Dragsholm Slot’s Claus Henriksen and Kiin Kiin’s Henrik Yde-Anderson. Both Mikkel & Claus went with inspiration from the new Nordic kitchen while Henrik presented dishes inspired by Asian cuisine, particularly Thai. That might have given Mikkel the advantage, as Singapore Airlines’ General Manager for the Nordics, Tim Lee, later said that they were keen to try the new Nordic kitchen and it was good timing, since they changed the flight menu every two months. One of the challenges, that the three chefs have had to take into account, amongst others: loud noises block good taste. Studies show that sounds can block our ability to taste sweet and sour, whereas good music by way of example can create a more generous atmosphere for tasting. Likewise, the salty flavor is reduced up to 15 per cent due to the cabin air pressure, affecting taste bud glands. The only taste immune to the suppressing effect of sound, including aircraft noise, is the “umami” tast. This is why, so many prefer a Bloody Mary in high altitudes. A lot of knowledge and techniques have to be implemented, when you create food, that are consumed in the skies, and all three chefs managed to do just that in an elegant manner. The competition process started in September, where requirements and insight into airline food were assessed. Recipes and menus were then submitted, and evaluated by a panel of judges consisting of representatives from Singapore Airlines, Gate Gourmet and the gastronomic scene. It concluded on 4 November, when the three chefs presented their menus in public in front of the panel of judges. 56 WORLDCHEFS MAGAZINE
IN&OUT OF THE KITCHEN – NORDIC RESTAURANT
There are a number of practical things, that you have to take into account, when you create airline food, because our palate is reduced in high altitudes, and simultaneously the airline food has to be able to be prepared hours ahead of take-off and be reheated onboard. There are also a number of hygiene requirements that complicates the process. But today, all three chefs have served palatable food that were mouth-watering, they had been extremely perceptive of the challenges related to working in the airline kitchen, and it was margins, that lead to Maarbjerg carrying off with the prize”, says Casper Vedel Jensen, Executive Chef for Gate Gourmet. “We wished to develop airline food to an even more palatable level. By choosing Maarbjerg, we believe that we are aiming for the stars and Nordic gourmet food of the finest kind. It has been an exciting and worthwhile process, and we are very much looking forward to hearing what our guests are going to say”, says Tim Lee, Singapore Airlines’ general manager for the Nordics.
THE WINNING MENU BUSINESS CLASS – STARTER Baked halibut with salted cucumber, dill, watercress, rye flakes, dill mayonnaise and mussel cream. BUSINESS CLASS – MAIN COURSE Poussin én crepinette with morels, gastrick and creamy chanterelle served with fingerling potatoes in browned butter, fried corn with pickled and grilled onion bulbs. ECONOMY CLASS – MAIN COURSE Braised free range pork neck with baked celeriac in mustard sauce with potato puree, raw green cabbage salad with almonds, apples and dried cranberries.
Mikkel Maarbjerg will be present onboard on the first flight when the new menu launches for Singapore Airlines’ guests in March 2016. While there are talks of rolling out the menu to the airline’s other flights, the exact plan has not been determined.
A content strategist with a passion in food, Julia Tan is a communications consultant helping businesses in food & travel to achieve more exposure through story-telling and technology. WWW.WORLDCHEFS.ORG
IN&OUT OF THE KITCHEN – SPONSORSHIP
HOW TO WORK WITH SPONSORS Be positive, and we can all play a role in the sustainability of the chef profession. BY ANITA CHENG, HONG KONG CHEFS ASSOCIATION
One of the key concerns on sponsorship is to secure sponsorship and how to maintain sustainable growth of the culinary national team. In this article I will share the Hong Kong Chefs Association’s experience on the first and perhaps the most important aspect – meeting the sponsorship challenges. WE USUALLY GO TO SPONSORS FOR THE FOLLOWING REASONS
The national team needs funds for an international competition. The association has a new project, a new website to build. The association has a celebration event, AGM or an anniversary. THE 3 MAIN ISSUES MOST ASSOCIATIONS ARE FACING ON THE SUBJECT OF SPONSORSHIP OR FUND RAISING
Who should we approach and how to get into their pockets? The sponsors asked for returns – exposures, media coverage, promotional activities. We all have a full time job, and never seems to have enough time or the expertise to do this properly. This can be a very complicated subject, from strategic planning to tactical implementation. We might be a non-profit organization; but it does not stop us from thinking like a business corporation. Using an example, say garnering funds for the upcoming IKA Competition, here are some steps you can take. 58 WORLDCHEFS MAGAZINE
1 START FROM THE BEGINNING
Before embarking on the grand journey of finding your sponsor, you’ll want to spend some time setting yourself up for success. CLARIFY YOUR GOALS
If needed, go all the way to the mission of your association – Is competition a means or an end to something bigger, something greater? Why are you sending a team to compete at IKA or any of the competition? What do you want to achieve through the competition? What can you bring home, apart from a medal, for the association, the profession, and the industry? STRUCTURE YOUR GOALS IN 3 LEVELS
Level 1: for the participating chefs Level 2: for the association Level 3: for the industry ORGANIZE YOUR RESOURCES
Navigating the sponsorship process will require a considerable investment of time and energy; identify the right person(s) to work on this. Usually this involves the President, the VPs, and those that
IN&OUT OF THE KITCHEN – SPONSORSHIP
have strong industry relations or are well respected by industry players. You can name this a Sponsorship or Brand Marketing Subcommittee if there are more than 3 individuals involved. For us, although I am the primary responsible person, all committee members will bring in leads and referral, made introductions for me to follow up. DEVELOP A BUDGET AND A TIMELINE
Do not just focus on the competition; plan what you need to do and will do before the team flies to Erfurt. These will include:
LEVEL OF PARTNERSHIP
Number of practice sessions – ingredients, expenses. Number of tasting sessions – that sponsors, mentors will be invited. Communications plan - promotion, marketing material; website & social media. Material support – chef uniforms, equipment & utensils, and venue. Thank-you dinner.
2 UNDERSTAND THE DIFFERENT FORMS OF SPONSORSHIP OR PARTNERSHIP
It seems straightforward enough that we go to sponsors for money or other material support. Unless we look at them as our partners, it’s highly unlikely that they would just open their wallet for us. So, the question is what do partners do for each other? Here, we focus on understanding the different forms of partnership and decide on who or which organization will be there for us. COMPILE YOUR POTENTIAL SPONSOR LIST
With your working team, compile a list of potential sponsors. Evaluate each of them on the partnership chart by answering the following questions: Does this organization link in a compelling way to the association’s mission and vision? Can you specify what you can create for these organizations? What will these organizations expect of you? Do you have the capabilities to deliver? Is winning the competition a criterion? DEVELOP YOUR GO-FOR LIST
Narrow down your wish list with the following criteria: How well do you know the decision maker? Is he/she your active member or a good friend of the Association? Is he/she a supporter of the Association’s mission? Or does the organization have a similar CSR strategy as the Association? Will the organization require “returns”? What types of “returns”? For us, we focus on one single criterion – sharing of our mission. All our sponsors understand that we are all working together for the same purposes – to sustain the growth of the culinary industry in Hong Kong and to uphold Hong Kong’s position as the Culinary Capital of Asia.
3 PACKAGE & COMMUNICATE
By evaluating your own capabilities and resources, you need to formulate a package to offer to your potential sponsors. Never promise something you cannot deliver.
Marketing Opportunities & Exposures
Examples: Promotion campaigns Exhibitions Support
Examples: Disasters Work Team Location Culinary Event
Examples: Young Chefs Apprentice Program Sustainability Program
Examples: Research & Training Centre
PREPARE YOUR SPONSORSHIP PROPOSAL
Even though a lot of our sponsors are committed already, we never cease to do our best for the sponsorship proposal. This also helps us to consolidate what we have achieved and to plan for our future. THE PROPOSAL SHOULD INCLUDE THE FOLLOWING
An invitation letter – a short recap of what happened over the last year, and what we expect this year. A professionally packaged presentation – include highlights of past year’s activities or achievements; the plan for the coming year and the benefits for different levels of sponsorship. A reply slip for sponsorship commitment COMMUNICATE & COMMUNICATE
It’s important that we communicate diligently with our sponsors, keep our sponsors informed of our progress all through the year. Typical communications include: Sponsorship recruitment communication – email to include invitation letter, proposal and reply slip; Thank you email to sponsors Website posting – of all the sponsorship material, news update Social media – instant Facebook updates on our competitions and other Association activities Events invitation – invite sponsors to participate at practice tasting sessions, sponsors thank you dinner, etc. CONCLUDING NOTE
You do not go to a potential sponsor when you have a need; you develop long term partnerships. Partners will be there when you need them. When we started five years ago, we had 15 sponsors and they have never left us. We have added a few more each year, now we have around 30 sponsors. Yes, it’s a lot of work, but it’s worth the time and effort; now we do not just have sponsors, they are our good friends, our die-hard fans WWW.WORLDCHEFS.ORG
WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS ARGENTINA ARGENTINA - ASOCIACION DE LA COCINA REGIONAL ARGENTINA, MR. CRISTIAN JAVIER PONCE DE LEON PONCEDELEON@COCINAREGIONALWEB.COM.AR TEL: +54 2214217236 WWW.COCINAREGIONALWEB.COM.AR AUSTRALIA AUSTRALIAN CULINARY FEDERATION MR. NEIL ABRAHAMS TEL: +61 414 828 141 WWW.AUSTCULINARY.COM.AU AUSTRIA VERBAND DER KOCHE OSTERREICHS MR. ALOIS GASSER TEL: +43 676 538 22 88 WWW.VKO.AT AZERBAIJAN REPUBLIC AZERBAIJAN NATIONAL CULINARY ASSOCIATION MR. TAKHIR IDRIS OGLU AMI-RASLANOV TEL: +99 421 93 30 43 BELGIUM MASTERCOOKS OF BELGIUM MR. FRANK FOL TEL: +32 (0) 475 973441 WWW.MASTERCOOKS.BE BAHAMAS BAHAMAS CULINARY ASSOCIATION MR. MICHAEL ADDERLEY TEL: +242 3276200 EXT. 6470 BOSNIA-HERZEGOVINA ASSOCIATION OF CHEFS IN BOSNIA AND HERZEGOVINA MR. NERMIN HODZIC TEL: +387 33 200 412 WWW.UKU.BA BRAZIL ASSOCIACAO DOS PROFISSIONAIS DE COZINHA DO BRASIL MR. JOAO VERGUEIRO LEME TEL: +55 11 3032 9701 WWW.ABAGA.COM.BR BULGARIA BULGARIAN ASSOCIATION OF PROFESSIONAL COOKS MR. ANDRE TOKEV TEL: +359 (0) 897 854 720 WWW.BAPC-BG.COM CAMBODIA CAMBODIA CHEF’S ASSOCIATION MR. HAI VUTHY TEL: +885 179 74 766 WWW.CAM-CHEFASSOCIATION.COM CANADA CANADIAN CULINARY FEDERATION MR. DONALD GYURKOVITS TEL: +613 733 5678 WWW.CCFCC.CA CAYMAN ISLANDS CAYMAN CULINARY SOCIETY MR. VIDYADHARA SHETTY TEL: +345 9268 822 WWW.CAYMANCULINARYSOCIETY.COM CZECH REPUBLIC ASSOCIATION OF CHEFS AND PASTRY CHEFS OF CZECH REPUBLIC (AKC CR) MR. MIROSLAV KUBEC TEL: +420 274 812 324 WWW.AKC.CZ CHILE ASOCIACION CHILENA DE GASTRONOMIA ACHIGA MR. FRENANDO DE LA FUENTE TEL: +562 203 63 63 WWW.ACHIGA.CL CHINA CHINA CUISINE ASSOCIATION MR. JIANG JUNXIAN TEL: +86 10 6609 4185 (86) WWW.CCAS.COM.CN COLOMBIA ASOCIACION COLOMBIANA DE CHEFS MR. ALFONSO VENEGAS TEL: +571 211 7660 WWW.ASOCIACIONCOLOMBIANADECHEFS.ORG COOK ISLANDS COOK ISLANDS CHEFS ASSOCIATION MR. SAM TIMOKO TEL: +682 74568 COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. GRACE RIVERA TEL: +506 2222 2116 CROATIA CROATIAN CULINARY FEDERATION MR. DAMIR CRLENI TEL: +385 42 200 351 WWW.KUHAR.HR
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