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WORLDCHEFS Issue 16 Anno 2016 Gongress Special

Congress

Personalities to Watch Out For

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

News

Bill Gallagher Tribute

Education

A World-Class Tea Programme

Competition

Young Chefs Challenge goes to Lyon


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CONTRIBUTORS

CONTENTS 06 PRESIDENT’S MESSAGE

WORLDCHEFS AND YOU 08 WORLDCHEFS NEWS 12 MEET THE WORLDCHEFS OFFICE TEAM 14 THANK YOU, BILLY 18 A WORLD-CLASS TEA PROGRAMME 20 THE BEST OF EAST AND WEST JOHN CLANCY IRELAND

MARTIN KOBALD SOUTH AFRICA

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22 WORLDCHEFS CONGRESS & EXPO 2016 32 GLOBAL CHEFS CHALLANGE FINALIST 2016 34 WHERE WILL THE CONGRESS 2020 TAKE PLACE? 36 WORLDCHEFS BRINGS GLOBAL YOUNG CHEFS CHALLENGE FINALS TO SIRHA 38 TO BE THE PRESIDENT

IN&OUT OF THE KITCHEN

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45 IN & OUT: NEWS ADRIAN VIGUS-BROWN SOUTH AFRICA

ANDY CUTHBERT UAE

50 ONCE UPON A FOIE 52 SCOTLAND’S LUXURY SEAFOOD 54 MSG: A CONTROVERSIAL SOURCE OF UMAMI

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

56 NEW GOURMET TOUCH 57 5 THINGS YOU NEED TO KNOW ABOUT INTERNATIONAL CHEFS’ DAY 58 LEARN THE VALUE THAT COFFEE CAN

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BRING TO YOUR MENU 60 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS 62 WORLDCHEFS EVENTS CALENDAR 2016

CONTRIBUTORS TO THIS ISSUE: JOHN CLANCY – IRELAND ANDY CUTHBERT – UAE ROCHELLE SCHAETZL – SOUTH AFRICA ADRIAN VIGUS BROWN – SOUTH AFRICA

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

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SDI Scottish Seafoord Segers Sterling Valrhona VanDrie Group SCAE Kai Ping Culinary School Bill Gallagher & Associates

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WORLDCHEFS – PRESIDENT’S MESSAGE

and overall protection of Worldchefs. We have been working on Standard Operating Procedures for our board, our employees and committees. We have developed confidentiality agreements, conflict of interest documents and reintroduced our code of ethics, and are currently having them all signed by all parties. We are not reinventing the wheel, just working on organization and consistency. In regards to financials, Worldchefs has started the year 2016 with more money in the bank than ANY, OTHER, YEAR. Our sponsorship and partners have never been stronger with 2 new sponsors, a rebirth of another, and 2 other exciting opportunities I look forward to sharing with you at the congress. I will tell you, these are Huge opportunities! All of which have taken hundreds of man hours and careful negotiations. You need to attend the congress to see the unveiling of these programs in person.

MEMBER REVENUE SHARING PROGRAM I am proud to announce a concept that will give back to our members by sharing revenue with National Associations that support and promote all Worldchefs Programs. As a member country, if you promote and successfully complete Worldchefs Programs, you will receive a percentage of the revenue of that program. Programs to include: Worldchefs Certification, Recognized Schools Program, and Judges Seminar, to name a few. So what this means is, the more a National Member Country promotes and sells these programs, the more profit you will receive back to your country at the end of the year. This is a great opportunity to offset membership dues. Of course all of the above have to go through proper channels of approval to be sure we are keeping Worldchefs standards intact. We will report back to you with more information on the program at the congress and hope to get it off the ground in 2017.

CHARLES CARROLL, CEC, AAC Worldchefs – President

DEAR MEMBERS, SPONSORS AND FRIENDS, September is finally here and I look forward to seeing you all at the congress in Thessaloniki Greece. I would like to take this time to congratulate Chef Andy Cuthbert, our Congress Chairman and team, who have done an AMAZING job crossing all the T’s and dotting the I’s. I hope you all appreciate the tireless work that all our volunteers, the Chef Clubs in Greece, Worldchefs office staff and our PCO Artion, have done towards the success of this amazing congress. Worldchefs has been blessed over the past several years to grow in so many ways. We have grown in size, with members and with countries; we have grown with partners, sponsorships and with cost. We have grown with positive member educational programs, World certification, World Competition and an amazing program called, Worldchefs Without Borders to name a few. The board’s focus over this past year has been to take a deep breath, slow down a bit, cut what was not working, and strengthen what is working. In regards to organization, the board has carefully evaluated every employee, contractor, and partner contracts, focusing on consistency 6 WORLDCHEFS MAGAZINE

SPONSOR PROGRAMS AND EDUCATION We continue to stay busy with educational programs through our partners. We are currently organizing Electrolux “Art and Science” Technology in the kitchen and have programs in 8 countries around the world, England, Singapore, India, Turkey, Sweden, South Africa, Dubai and USA. These have been amazingly successful, educational and a great benefit to our members. You can find these programs listed on our website www.worldchefs.org. The Sustainability Education Program, I reported on a few months ago is going full steam ahead. This one of a kind program that Worldchefs created is currently being piloted in five culinary schools around the world, Ireland, United Arab Emirates, South Africa and Costa Rica. Next year it will be offered to over 60 Worldchefs recognized schools for free! Again another benefit to our members. Worldchefs Academy. Again to recognize our members’ needs, we have compiled all our resources in Worldchefs, coupled with those of our sponsors and will be pooling them all together on one brochure. These educational demonstrations, product introduction and lectures will then be offered to all our schools and member countries. This will allow you to see what education is available, and gives you the opportunity to host these programs in your countries. More education reaching our members! More information will be available at the congress.


WORLDCHEFS – PRESIDENT’S MESSAGE

STATUTES AND STANDING RULES The long time work done by Vice President, BIG John Sloane and his “by-laws” committee is complete. A big thank you to John, Brian Cotterill, Don Gyurkovits and Karl Guggenmos for all their hard work. This has been tedious work over this past year and has been reviewed by the board on three different occasions. At this point we have mailed out copies to all our presidents and asked for feedback in order to speed up the voting process at the congress. The committee then made final recommendations, the document is ready to be ratified and Vice President Sloane will be reporting on this at the congress. Thank you to all that have taken the time to give us feedback.

COMPETITION The Culinary Committee has been working hard to standardize our competitions and updating the judges list. You will be hearing from them soon in regards to the guidelines for the Global Chef competitions in 2017. This is long and tedious work so please be sure to thank the committee led by chairman, Gert Klotzke for all their contribution. The BIG news of the year is that our Global Young Chefs Competition is being moved to Sirha in Lyon, France. The Competition will actually be on the same day as the Bocuse d’Or. This is truly and amazing opportunity for Worldchefs! In closing I hope you can see that your board has put a great emphasis on our members needs and services while maintaining our responsibilities to our partners. We have more sponsorship than ever before, we have more members than ever before, we have more programs for our members and we had more than 20 countries bidding for our congress, more than ever before. Ladies and Gentleman, I believe our brand, “Worldchefs” is becoming stronger than ever. I believe we have stabilized and turned the corner. At this time I would like to give a heartfelt “thank you” to all the board members, all committee members and committee chairmen for their amazing work and generous time volunteering. I hope you all appreciate how much time these individuals spend for the betterment of our profession and chefs around the world. I would also like to give a special thank you to the current Presidium, John Sloane and Helgi Einarsson, for their service and dedication. And, one last “thank you” to Ragnar Fridriksson and the entire Worldchefs office for their perseverance and loyalty to our organization. We all need to remember we are chefs first; we are ladies and gentlemen, serving ladies and gentlemen. We are chefs without borders, that is what we do. I am proud to have served as your president. I hope you are pleased with our work over the past few years and I look forward to serving you all over the next four years as past president. Thanks again for all your support and patience

WORLDCHEFS MAGAZINE ISSUE 16 ANNO 2016 GONGRESS SPECIAL

PUBLISHER WORLDCHEFS WORLDCHEFS

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MANAGING EDITOR JENNY TAN

WORDS@FOODCULT.COM.SG

EDITORIAL ASSISTANT AMALIA NICULESCU

WEBMASTER@WORLDCHEFS.ORG

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

WEBMASTER@WORLDCHEFS.ORG

EXECUTIVE COMMITTEE PRESIDENT CHARLES M. CARROLL VICE-PRESIDENT JOHN SLOANE SECRETARY GENERAL HELGI EINARSSON TREASURER NORBERT SCHMIDIGER BOARD MEMBERS FERDINAND E. METZ PAST PRESIDENT

CLAUDIO FERRER

CONTINENTAL DIRECTOR AMERICAS

THOMAS GUGLER

CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK

CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN

CONTINENTAL DIRECTOR ASIA

See you in Greece!

DRAGAN UNIC

Charles Carroll, CEC, AAC Worldchefs President

MIROSLAV KUBEC

CONTINENTAL DIRECTOR EUROPE NORTH CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – NEWS

HELLO, HOSTELEO

WELCOME TO THE FAMILY Tina Tang from Canada will join 11 other Worldchefs Young Chefs Ambassadors around on the globe to strengthen the global young chefs movement. She is currently the Pastry Chef at The Grapevine Restaurant at Gray Monk Estate Winery.

Worldchefs has inked a partnership with Hosteleo, the portal for job searches in the Hotel and Tourism industries in Spain. In February 2016 Hosteleo expanded to reach a larger audience of hispanophones in Colombia, Argentina, Mexico, the Dominican Republic and the United States of America. By visiting hosteleo.com, chefs can look for jobs in one country at a time or in multiple Spanish speaking countries fostering global job placement opportunities.

The Young Chefs Development Committee has added Sarah Kymbrekos, who is founder and president of the Vanuatu Chefs and Food Handlers Association and passionate culinarian and advocate for YoungChefs in Vanuatu. Rosalyn Ediger from Canada is looking forward to mentoring young female chefs to empower themselves to aim for the same positions as their male counterparts.

CAMP CAMBODIA The Cambodia Chefs Association has been ramping up their action! In August, the association crossed a milestone by inviting Asia Continental Director, Rick Stephen, to host 3 workshops for 120 chefs. The workshops focused on competition cold work and glazing, competition boning and fabrication of chicken and a 1-hour individual hot kitchen competition. This event garnered full support, including Secretary of State Mr H.E. Mr. Pak Sokhom from the Royal Government of Cambodia, who went on stage to assist in the boning process. The remaining profit of $USD500 was presented to the Angkor Hospital for Children. This exciting event was led by chefs such as President Bora,  Chef Ving San, Chinda Som and many more.

From China, Shane Li is a well-known figure at the YoungChefs of Shanghai and he has many years of experience working with the Young Chefs in China as besides being a hospitality lecturer he is also a WACS Culinary Judge.

WORLDCHEFS NEWS ALL FOR FIJI The NZ Chefs has raised $NZD15919.52 in support of Cyclone Winston. Cyclone Winston inflicted extensive damage on many islands and killed 44 people. Communications were temporarily lost with at least six islands, with some remaining isolated more than two days after the storm’s passage. A total of 40,000 homes were damaged or destroyed and approximately 350,000 people—roughly 40 percent of Fiji’s population—were significantly impacted by the storm. Total damage from Winston amounted to USD$1.4 billion. The cheque was presented to the Fiji Chefs Association for funding relief at the NZ National Culinary Competitions. Says Chef Murray Dick, Continental Director of Pacific Rim, “We want to thank World Chefs without Borders for their support in transferring funds and the whole chef community for all the tireless work that you undertake.” 8 WORLDCHEFS MAGAZINE


NEW NORDIC FOOD FOR THOUGHT BY TITTI QVARNSTROM

JOIN US AT WORLD CHEF’S CONGRESS Join us at the World Chef’s Congress and Expo to hear Titti Qvarnström – Sweden’s first female chef to win a Michelin star – explore New Nordic cuisine. Titti is a passionate advocate of sustainability and using ingredients from the local terroir. Brought to you by Duni - the leading supplier of eco-conscious table top concepts – the talk promises to be inspirational. After all, the New Nordic movement is not just injecting new ideas into gastronomy today; it is helping to shape its tomorrow too. „ You can hear Titti on Sunday 25th September in Pavilion 13 at 14:30.


WORLDCHEFS – NEWS

THE LAUNCH OF THE NATIONAL CULINARY TEAM OF PAKISTAN The Chefs’ Association of Pakistan (CAP), along with the College of Tourism & Hotel Management (COTHM) launched the country’s first National Culinary Team of Pakistan in January 2016. The Provincial Minister for Education, Sports, Culture and Youth Affairs Rana Mashhood Ahmed Khan was the chief guest at the prestigious ceremony. He said, “The presence of Pakistani cuisine and Pakistani chefs at international culinary forums, events and competitions was always badly missed. Now with the evolution of this culinary team, the country will get recognition in this arena too.”

WORLDCHEFS PARTNERS PROFESSIONAL YACHTING ASSOCIATION PYA and Worldchefs have jointly agreed a recognition reward programme (which includes a programme of training and examinations) that will make it possible for Cooks and Chefs working in the yachting sector to gain the Worldchefs/PYA Professional Culinary Certification Awards qualifications: Worldchefs/PYA Certified Professional Chef / Chef de Partie (Yacht Chef Award Level 1) Worldchefs/PYA Certified Sous Chef (Yacht Chef Award Level 2) Worldchefs/PYA Certified Chef de Cuisine (Yacht Chef Award Level 3) At each level the training will include the relevant Worldchefs criteria plus yachting-related criteria. The candidate will be asked to meet the Entry Requirements at each level and provide evidence of Technical Expertise, Professional Development and Professional Reputation. Training will be available if needed, and an assessment procedure will be required as part of the application process. John Clancy, Education Director of Worldchefs shares, “This partnership will also contribute to the goal of both partners in raising and maintaining the highest culinary standards and training throughout the global yachting industry.’ 10 WORLDCHEFS MAGAZINE

EGYPTIAN POWER Kudos to the Egyptian Chefs Association for a successful Salon Culinaire. The association organized 27 different competitions hosted by the HACE hotel trade fair organizers, the Egyptian Group for Marketing. In total an impressive 230 chefs participated in the various events. During the fair, the international guest jury members of the World Association of Chefs Societies (WACS) awarded a total of 7 Gold, 22 Silver and 54 Bronze Medals to the winners of the different categories in the competition. A highlight of this year’s culinary competitions was the high number of junior chefs and female chefs taking part in the culinary contests. The national culinary trophy has been named after Markus Iten in recognition of his efforts in establishing the Egyptian Chefs Association. The Ramses Hilton Hotel was announced as the proud winner of the Markus Iten Culinary Trophy.


WORLDCHEFS – NEWS

A NEW CHAPTER The, Professional Culinaire Association, Malaysia (PCA) has officially been approved by Registry of Societies Malaysia as a legal association and its registration as member of Worldchefs has also been officially accepted. This national body of chefs for chefs in Malaysia has also elected a new committee: President: Chef Alex Ye - Executive Chef, Grand Alora Hotel

THAIFEX-WORLD OF FOOD ASIA 2016 The highly anticipated Thailand Ultimate Chef Challenge, THAIFEX – World of Food Asia saw an impressive line-up of 1,046 entries from 11 countries competing head-to-head in a series of culinary tests including the new ‘Pastry & Bakery Challenge’. Hosted by Thai Chefs Association, World Association of Chef Societies (Worldchefs) and Koelnmesse, this year saw Mr Anucha Chuatbamrung from Impact Exhibition Management emerge victorious in the “4 Individually Western Plated Dessert” segment with the highest competition score of 94.75. Mr Willment Leong, Organizing Chairman for the Thailand Ultimate Chef Challenge said, “This was an exhilarating five-day event as we saw some of the world’s best Page 3 of 5 culinary talents displaying their masterful skills. In its 5th edition, we welcomed 30 internationally-acclaimed judges including 26 WACS approved international judges which had the hard task of critiquing a record-breaking number of entries. The energy level was electric due to the largest ever group of participants. We are extremely proud to be one of the organisers of such a prestigious culinary event.”

Deputy President: Chef Bob Kamaruddin Adnin Chef De Cuisine, Sheraton Imperial Hotel KL Secretary General: Chef SK Lim - Senior Pastry Chef Instructor, Cilantro- School of Culinary & Patisserie General Treasurer: Chef Rick Chan - Executive Chef, Nestle Professional Malaysia Vice President: Ms Gan Si Ni – Assistant F&B Manager, Arenastar Hotel Vice President: Chef Pele Kuah- Executive Chef, BLVD Vice President: Chef Thomas Lim, Executive Chef, HANA dining and sake. Asst. Vice President: Chef Erlene Yew, Pastry Chef Lecturer, Berjaya University College of Hospitality WWW.WORLDCHEFS.ORG

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WORLDCHEFS – OFFICE TEAM

You would have spoken or emailed them before, but what does the Worldchefs office team actually do?

RAGNAR FRIDRIKSSON Managing Director, Head Office WITH WORLDCHEFS I have been here 7 years now. My first encounter with Worldchefs was at the opening of the office in Paris January 2009 where I first met former president Gissur. He laid down his vision for Worldchefs and I immediately bought into it. I started with immediate effect pro-bono and officially in April that same year on a half time contract but with 100% work input from the very start. WHAT I DO There is really a large variety of tasks and since we are still a very small team I need to be very pragmatic and hands on. I spend a lot of my time answering emails of all sorts, attending conference calls with different committees or the board members or writing up proposals, creating partnerships and planning new projects…to name a few. HOW THINGS HAVE CHANGED The greatest change is that until 2013 I was the only employee. Before, the scope could range from driving a truck from Paris to Erfurt to set up the booth at IKA, to handing complex legal and financial issues...and everything in between. Now I have a great team around me that allows me to delegate and focus my time on planning, developing 12 WORLDCHEFS MAGAZINE

new projects and caring more for new and existing sponsors. WORLDCHEFS HAS PROGRESSED Having increased our income from 200 000 Euros to almost 1 million Euros has allowed us to recruit personnel and strengthen the office. As a result we have become more productive and professional. We have been positioning our selves as a key player in education and humanitarian work attracting new strong partners. We have also streamlined our branding and strengthened our communication with our website, social media and magazine. So many things have been done although it’s just the beginning. I would say we have metamorphosed. MEMORABLE MOMENTS There have been great memories and a privilege to meet and work with some great people. Creation of the Palestine chefs association, organising feed the planet round table in the Philippines in the presence of senator Bam Aquino, opening of World Chefs Without Borders at the French Finance Ministry are memorable moments to name a few. PROUDEST ACHIEVEMENTS Working for Worldchefs and developing the organisation to where we are today has been my proudest task. The latest achievement is re-launching Feed the Planet with an unprecedented support from Electrolux Corporate Social Responsibility fund. Through strategic partnerships we are piloting a program aiming  to help people out of poverty through culinary education. An effort we aim to duplicate around the world and that will bring Worldchefs to a new level as a social impact organisation. MY HOPES TO CONTRIBUTE I hope to continue grow Worldchefs to become an internationally recognised authority on culinary issues and a key partner of governments and NGO’s on global industry issues such as education, sustainability and nutrition. WISH MORE PEOPLE KNEW ABOUT What Worldchefs stands for and what we do. Our biggest challenge is to reach the working chefs within our member associations with content and a message that is useful and relevant to them. WHAT MAKES ME HAPPY Spending quality time with my two kids Tristan and Morgane 11 and 6 years of age.

AMALIA NICULESCU Communications Manager, Head Office WITH WORLDCHEFS I started as an intern in january 2014 and got a permanent contract in july 2015. WHAT I DO I am responsible for the online and digital work, from creating webpages to managing social media campaigns and content. I also work with the sponsors on their advertisements...and more. A DAY IN MY LIFE In the morning I take care of emails and urgent tasks and monitor activity on social media, take care of the Facebook groups. In the afternoon I do bigger tasks that take many hours at a time: uploading events & news on the website, creating text for webpages or helping Jenny Tan with the editorial work for the magazine. MOST MEMORABLE MOMENTS The last congress, which was my first experience, and I still remember the moment when the winners of Global Chefs Challenge were chosen. WISH MORE PEOPLE KNEW That the staff at the head office are not interchangeable. Andreea takes care of office & finance, I take care of digital communication and Joachim does website development, updates national association info and does webmaster tasks.


WORLDCHEFS – OFFICE TEAM

ANDREEA MOCANU Administrative Assistant, Head Office

JOACHIM TRIVAL Webmaster Assistant, Head Office

JENNY TAN & CHARLES LIM Asia Office

WITH WORLDCHEFS For two years and 3 months and counting.

WITH WORLDCHEFS For more than one year but I joined the organization officially in Jan 2016.

WITH WORLDCHEFS We were appointed to represent Worldchefs as the first ever Asia office in 2011. The role is part time, not full time. We were appointed during HOFEX, when we were so interested in the Global Chefs Challenge that we hired a videographer on our own and edited the first film snippet of the Global Chefs Challenge. We still remember this moment vividly.

A DAY IN MY LIFE At Worldchefs, I manage general office tasks to ensure the effective day to day running of the office. This includes collaboration with suppliers, web team and other co-workers. I also organize office meetings and events while combining marketing & communications, daily. I also manage the invoicing and payroll. Recently, I am coordinating the Global Chefs Challenge. I also assist the Managing Director on the administrative matters. THE MOST MEMORABLE MOMENT Gala dinner at Paul Bocuse restaurant in January 2015 during Sirha event. It was gastronomy at its best. WISH MORE PEOPLE KNEW Worldchefs can sometimes be seen as a very big organisation but the administration team is very small. We have millions of chefs to take care of and we love doing this, but the reality is we are a very small team that’s doing our best.

A DAY IN MY LIFE I was hired by Worldchefs as a Webmaster / Communication Assistant. I’m in charge of the operations of the website and also I coordinate different digital projects for the Worldchefs website to the IT team. MOST MEMORABLE MOMENT I am still new and I am very privileged to be part of the Worldchefs Congress in Thessaloniki, in Greece this year. I know it will be memorable. WISH MORE PEOPLE KNEW That Worldchefs is working really hard to develop a social network that brings together food lovers and chefs.

WHAT WE DO The intention at the beginning was to have Asian representation to reach out to the chefs in Asia as we already know many of the chefs here. However, as everyone’s roles evolved and the head office expanded, we found ourselves lending our expertise in areas such as the Worldchefs magazine, building up the PR system and assisting head office with copywriting, such as looking after the copy for the Congress. We facilitated a collaboration with the digital PR platform, MyNewsDesk, worth about 8,000 euros annually. And whenever we can help. Rick Stephen, Asia Continental Director has done a fantastic job unifying the chefs in Asia. THE MOST MEMORABLE MOMENT As we are located in Asia, we don’t get to see the head office staff in real life often. So every time we see them, whether when they come to Asia or during the Congress, we remember the personal moments very fondly. WISH MORE PEOPLE KNEW That Worldchefs can claim to be the authority of chefs because of the many unsung heroes who have put in the commitment and sacrificed their time.

WWW.WORLDCHEFS.ORG

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All photos courtesy of the Bill Gallagher & Associates.

WORLDCHEFS – BILL GALLAGHER TRIBUTE

THANK YOU, BILLY Bill Gallagher, the backbone of Worldchefs for the past 30 years, passed away in May 2016. Bill Gallagher is a name that is synonymous with Worldchefs for the past 30 years. As the Honorary President, he played a key role in the many of the association’s milestones, and was an influence and inspiration to many who knew him. His heart for the young chefs and his work with the Worldchefs Young Chefs Club has made a huge difference in the development of young chefs worldwide. His passing in May 2016 is a big loss to Worldchefs, and he will be missed dearly and always remembered. Chefs share their fond memories of this great chef.

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WORLDCHEFS – BILL GALLAGHER TRIBUTE

Billy Gallagher is one of South Africa’s iconic figures when it comes to the Food and Beverage industry, his experience spans over four decades at the highest level. Group food and beverage director for Africa’s leading hotel chain Southern Sun, Gallagher was responsible for the food and beverage development of many of the company’s outstanding properties. A certified Master Chef from Westminster College in London he also holds an honorary doctorate in Culinary Arts from the University of Johnson and Wales Miami USA. Gallagher’s involvement in the industry is well known for his work in the educational field have spent five years as chairman of the board at the University of Johannesburg’s School of Tourism and Hospitality, he is the Honorary President of the South African chefs Association and the Honorary Life President of the World Association of Chefs Societies.   A tireless proponent of advancing the knowledge of young people, he was also instrumental in the first apprenticeship scheme for young chefs and was a founder member of the original Hospitality Industry Training Board. His involvement with the food and beverage industry has enjoyed many facets not least of all bringing to South Africa a host of international culinary celebrities thus highlighting the role that food and beverage can play in tourism within Southern Africa.   Gallagher is still actively involved with a number of projects not least of all as joint convener of the World Chefs Tour Against Hunger charity program which took place in South Africa in August 2011 with the clear objective to raise 10 million Rand to help alleviate and reduce the plight of hunger to the needy.   Billy is an honorary member of the Cercle des Chefs de Cuisine d’Israel; an honourary member of La Federation Mondiale des Societies des Cuisiniers (World Association of Cooks Societies); an honourary membership of the Verband der Koche Deutschlands; an honourary member of the Chefs & Cooks Circle of Great Britain; recipient of an honourary diploma of the Societe des Cusiniers de Paris; and honourary member of the All Japan Cooks Society.   He is a Master Craftsman with the Craft Guild of Chefs in England; a board member of the Johannesburg Hotel School Foundation; a member of the Federation Internationale de la Presse Gastronomique Touristique et Uinicole and a member of the Hotel & Catering Institutional Management Association in England.   He has received numerous culinary awards and medals including, amongst many others, a gold medal and silver cup when he represented SA as one of the five chefs in the National Team at the 15th World Culinary Olympics held in Germany in 1987; four gold medals and two bronze medals when he was overall team leader for the SA Chefs City Team at the 17th Culinary Olympics held in Germany in 1988; and in 1990, he was team chef and captain of the SA National Culinary Team which competed at the 6th International Gastroprag Culinary Expo in Czechoslovakia and was awarded three gold medals a second place team silver medal. He also received the FEDHASA Hospitality Industry Lifetime Achievement Award in 2000 recognising him as an exceptional leader in the global hospitality industry. As extracted from billgallagher.com

“Bill Gallagher touched me in 2008 when he came to Dubai for the Congress. Instantly you like Billy, instantly you remember Billy and instantly you know you are in the presence of a remarkable man. My time with Billy in 2008 started me on the Worldchefs journey I am on now as Chairman of the Young chefs and the Worldchefs Congress, all of which would not have been possible without Billy. In 2009 I was humbled and honoured to be asked by Billy to take the lead on the Bill Gallagher Forum on his behalf and drive the forum forward for each congress. How do you say no to such a man, and since that moment I have been one of the many fortunate people who have been able to call Bill Gallagher a friend, mentor and guide. A man that was able to instill into you in every interaction, however long or short, inspiration and drive to continue with best intentions. Over the past months I would chat with Billy for roughly an hour per week. During these conversations we covered everything from Worldchefs importance, Winston Churchill, sending his love to Jo my wife and her ‘bears’ as he called our sons, and to end, a joke that he would tell then immediately hang up. What I learnt from Bill was that Worldchefs is an institution of immense importance, an institution that must be guarded and protected for the future of our profession and it is this passion from him that compels me every day to work for the Young chef development team and the association as a whole. I will be forever grateful for Bill’s pieces of advice, to quote 3 that will stay with me for my life: i)Be organized, young man ii) When in  negotiations, he said ”always allow for wiggle room”, and the 3rd one iii) it is not who you know but more importantly who knows you. I will be forever grateful I knew Dr Bill Gallagher. Thank you Bill for touching my life and that of young chefs around the world; we will try and keep Worldchefs as strong as you always were.” Andy Cuthbert Chairman Worldchefs Congress 2016 Chairman of the Young Chefs Global Development team for Worldchefs Chairman Emirates Culinary Guild WWW.WORLDCHEFS.ORG

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WORLDCHEFS – BILL GALLAGHER TRIBUTE

“Chef is my idol, my mentor, my friend. I have known him for 14 years and he always had a grasp on my life and what I was up to and when needed was the voice that steered me in the direction he thought would have the best outcome. He was always involved and was there when I needed him for advice, for a joke, for inspiration and for comment. He gave me the best advice: To carry on being who I am, inspire people with my words and above all don’t let people get you down. And when you are down, get back up and fight for what you believe in. He would also try to think of a better way to make things happen, rather than just saying No. “I met Billy in 1993, and for the 22 years, in so many roles…Our friendship has evolved over time too. Billy was my first leader (he was never “ a boss”, after I graduated), but over the years it changed, to a mutual advisory. He always imparts words of wisdom. Here are some: Learn to lose quickly and win slowly; If something is not working, drop it and move on. You can never pay too much attention to the detail and if it is worth doing, it’s worth doing well. In 2002, Billy wanted to repeat the success of the 1993 World Cooks Tour for Hunger to raise funds to combat hunger in South Africa. To this day, I don’t know who volunteered me, or how I got involvedbut I found myself attending bi-weekly planning meetings with the other 14 volunteers on the committee for most of 2003 and as we were preparing for the biggest culinary event that the country has ever seen. Needless to say the event was an amazing success, which not only delivered on all the financial ambitions we had set, but also raised the necessary international awareness on hunger in Southern Africa and proved to the world what Bill Gallagher can achieve with passion, determination and a group of volunteers. In 2007, I coordinated a book about Peri-Peri. I had a vast collection of related bits of information on the topic, but was also acutely aware of all the obvious gaps in research that needed to be complete in order to publish a credible reference that would position Nando’s as the undisputed experts on the subject. It was during these desperate times, that I experienced Bill’s unwavering strength and moral support as we had to revisit the original project intend, take back control of the project and set new milestones for ourselves. And as we titled the book “Pain & Pleasure: the contrasts and contradictions of the African Bird’s Eye chilli” there definitely was a bit of Gallagher sarcasm in the last line of the foreword when we thanked “everyone that has lived, loved, laughed, cried and celebrated with us on this journey” So as I reflect on the last 22 years of my life (in fact the full 22 years of my career) Billy has been there since day 1. He gave the shy farm girl from nowhere, an opportunity, and then continued to train and develop, (and lately also coach and mentor) me. He challenged my comfort zones and stretched my self-esteem to allow for growth...not many had this privilege.” Thank you Billy. Rochelle Schaetzl Nestlé Professional 16 WORLDCHEFS MAGAZINE

When I was a young chef, I did the worst thing possible – I walked out of my workplace with my knife bag. I thought it was the end of my career, and I called Chef Billy. When he heard what I did, he said I should never have done that but added the environment sounded like it did not suit me. He told me I should never burn bridges, and then offered me a job. When I told him I have already been offered another job, he kindly reminded me, “In life we forget relationships and friendships, never struggle alone.” Adrian Vigus-Brown Young Chefs Club Chairman - Gauteng Worldchefs Young Chefs Ambassador - Africa and Middle East  


WORLDCHEFS – BILL GALLAGHER TRIBUTE

“I met Dr Billy Gallagher when I arrived in South Africa as a young inspiring Chef from Austria. I have known him for…years. Our friendship went beyond Honorary Presidents of the South African Chefs Association and Executive Chefs, it was a relationship which I honoured, respected and treasured. A friendship when I needed that expert advice or shoulder to lean on…a friendship that I am truly going to miss for the rest of my life. Billy (as I would get to call him in later years) was my Mentor and my “South African” Father – an honourable man who taught me the “mise en place” of life, business and how to “Keep it Cooking”!

“Chef Billy Gallagher’s commitment to Chefs, Young Chefs, Worldchefs, and the entire hospitality field is unprecedented. We all know, or have an idea, what an impact he has made on our profession but his memorial in South Africa was overwhelming. A constant outpour from all around the world made us all realize that Dr. Gallagher was larger than life. If you look up “Honorary President” in the encyclopedia, you will see a picture of Dr. Billy Gallagher, because he truly played this role to heart, above and beyond all expectations. Billy was the heart, the soul, the lending ear, the voice of reason, the atmosphere of calmness, the gate keeper,… and the God Father of our association. His work with Worldchefs was constant and most cases every day.

When I met Billy the first time in October 1988, during the Worldchefs congress in South Africa, I was watching him delivering a speech to the chefs of the world I was so impressed. That was the decisive moment when I decided he is my idol. When I took over him as President of the South African Chef Association 12 years later, he called me over after the election and said, “You must promise me to get your priority list right. 1st - Family, 2nd - Job and only third is the Chefs Association…If you do not promise me that I will not hand over to you.” So I had to promise him there and then and still stick to my promise to date. I was truly blessed to have known Dr Billy Gallagher and call him friend.” Martin Kobald Honorary President, South Africa Chefs Association

Honorary President wasn’t a title; it was a way of life for Billy. His mentorship literally spanned around the globe. I can tell you without hesitation, Worldchefs is in a better place having Dr. Billy Gallagher an advisor, friend and mentor. Lord knows he was a great inspiration and mentor to me over the past several years, for that I am grateful.” Chef Charles Carroll CEC, AAC Worldchefs President WWW.WORLDCHEFS.ORG

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WORLDCHEFS – EDUCATION

A WORLD-CLASS TEA PROGRAMME John Clancy, Worldchefs Education Director, shares his experience at the Dilmah School of Tea, and how it has shaped his understanding of the humble herb.

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WORLDCHEFS – EDUCATION

When I received an invitation to attend the Dilmah school of tea programme in Sri Lanka, I admit I was apprehensive what I was going to learn. After having gone through the programme, I am inspired – by the topic, and by the Dilmah philosophy of ‘Business as a matter of human service’. I attended the 34th School of Tea, and my role was to observe the programme on behalf of Worldchefs, as the programme had applied for certification. The event attracted participants from all corners of the world, who came to learn about tea and how we can better experience it. Established in 2009 , the aim of this programme was to uphold the traditions of tea through cultivating a respect for the product and to share its rich cultural heritage. The founder Merrill J. Fernando and his sons, Dilhan and Malik, definitely have a unique perspective on tea and this is very evident in their desire of sharing the pleasure in creating real tea which is further enhanced through their educational focus in the training Programmes they deliver. BUSINESS AS A MATTER OF HUMAN SERVICE The trip took us to many different places including a visit to the MJF Charitable foundation in Moratuwa which caters for abused women and children with disabilities children who are supported through kindness and generosity of the foundation. This is a powerful expression of Merrill J. Fernando’s pledge to make his business a ‘matter of human service’, and this is clearly seen in the lives that have been transformed through the work and commitment of his charitable foundation. You have to see it to believe it. They have also recently added a well-equipped culinary school, which will teach skills to the underprivileged, and offer them a chance to set up their own business, or achieve placement through their network of hotels.

NUWARA ELIYA, THE HEART OF CEYLON TEA Plantation tours Nuwara Eliya is to Ceylon what Champagne is to the French wine. This beautiful picturesque landscape and temperate climate is situated in the central highlands of Sri Lanka at an altitude of more than 6,000 ft. Here, some of the finest tea plants and leaves are grown and then used to produce a range of high quality Dilmah teas. We also visited the Dunkeld estate where we met some of the tea leaf pickers and witness first -hand how the tea is being processed in the traditional orthodox manner without the use of mechanisation. In so, it offers the best and most authentic experience of tea.

TEA - A 360 DEGREE EXPERIENCE The Tea Inspiration sessions, conducted at Water’s Edge Hotel is an intensive process. It starts wih pairing different varieties of hot tea and foods at breakfast, before the classroom style session starts. During class, participants go through intensive study on various topics, such as the history and culture of tea, the rules for making the right cup of tea, Advanced sensory evaluation and olfactory and sense of taste. Students also created their own series of cocktails using a variety of teas, spirits and liquers which were presented to their peers. They were led by experts in each field, from medical researchers, international mixologists, to sensory analyst specialists.

I was extremely impressed with this programme and its delivery and want to compliment all the faculty members who contributed in their own unique style to the event. The variety of presentations and practical knowledge sessions were well received and all participants were fully engaged in this. It was a pleasure therefore to recognise Dilmah School of Tea as an approved training programme and present them with their seal of approval from Worldchefs. Congratulations on setting up such a world-class tea programme, and I am personally looking forward to the wonders of tea shared around the world with this programme. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – EDUCATION

THE BEST OF EAST AND WEST Kai Ping Culinary School’s educational philosophy is based on Postmodernism and Laoism, a combination of east and west values. The school thrives for excellence through a Phase Thematic Socialization (PTS) curriculum design, fostering soft skills, and strengthening hard skills through practice. Howard Hsia, Vice Principal of the school shares about this unique vision. What sets your culinary institution apart from the rest in Taiwan? Kai Ping Culinary School’s (KP) educational philosophy serves as the foundation for our teachers to focus on the cultivation of our students to explore and learn “Guan-Xi,” a Chinese term of the intraand interpersonal relationship between self with the mind and self with others. While factors such as the level of education, experiences or skillsets are important in succeeding in life, it is not the determining factors of success. We believe, “Guan-Xi”, the understanding of relationship is the most essential factor in leading a successful life. “Guan-Xi” directly influences and reflects ones’ role on a team, an institution, a community, or in society. Positive “Guan-Xi” may bring satisfaction and joy with self, friends, marriage, co-workers, supervisor or staff, and occasionally; it may even bring business opportunities, while negative “Guan-Xi” can lead to depression, and loss of opportunities. The term “Guan-Xi” is the essential determining factor of success, particularly, in the service industry where teamwork is valued most, and where culinary art is a medium for an act of love. When kitchen and service staff provide an unforgettable experience, that connection with customers, who may be successful celebrities, business owners, politician, or ordinary individuals, is the art of “Guan-Xi.” What are the core values? KP’s core value is the fostering of soft skills and “Guan-Xi” is the link between leadership, management, conceptual, and personal competencies. Our curriculum revolves around “Guan-Xi” and is

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delivered through a Phase Thematic Socialization (PTS) approach, where hard and soft skills are taught through themed topics instead of subjects. Students learn to make choices, be responsible for their actions, self-organize, play different roles, and execute an action plan through themed topics such as participating in activities, and organizing events. Students are self-motivated to learn through their experiences in organizing and participating in themed topic, as a result, gaining confidence along each step of achievements. Our proactive educational philosophy and pedagogy differentiates us from the 150 secondary and tertiary culinary programs in Taiwan. How is the culinary education landscape in Taiwan like? Is there a lot of interest in culinary education? Taiwan has been known as the gourmet island with its cuisines and street delicacies. There is a growing demand of culinary talents for the prosperous culinary industry in Taiwan and Asia, leaving a short supply of students to meet the industry demand, particularly when the demand goes beyond Taiwan, to the neighboring countries. There is the influence of popular culinary shows, and the rise of celebrity chefs. In 2014, a research showed that the top three job choices for junior high students were doctors, lawyers and culinary profession. This has led to an increase in the curriculum programmes available and today, there are more than 150 secondary and tertiary culinary programmes. However, Kai Ping Culinary School remains as the only Worldchefs certified professional, single disciplinary, culinary school of Taiwan. KP students have been “a popular recruit” in the eyes of culinary and hospitality professionals due to our focus on practice training, positive attitude, and respect towards the profession.


WORLDCHEFS – EDUCATION

What is the impact the school has made thus far? We have many students who are now successful entrepreneurs, and students holding various positions in the culinary profession in major tourism destination around the globe. One of our early graduates is a celebrity chef judge in the Chinese version of “Hell’s kitchen,” in China. One alumnus, at the age of 28, is made Executive Sous Chef at the Joel Robuchon at The Mansion in MGM Las Vegas, and is now the Chef de Cuisine with Venetian Palazzo Resort in Las Vegas, at the age of 32. We also have graduates established chain restaurant groups in various cuisines. One graduate has seven restaurant operations in Shanghai at the age of 35. We have many success stories of our graduates, and we provide a strong alumni network for our students and graduates to stay in contact. We work closely with industry associations to remain current in culinary trend and participate in the progression of culinary developments. We hear your students often do well in competitions. We have a strong track record of success in international and national culinary competitions and our chef instructors were recently the champions in the 2015 IBA confectionery art. Some of our recent student records are: A gold medal in the 2014 Battle of the Chefs, in Malaysia and Champion of the International Secondary School Catering Challenge 2015 in Tahiti. We believe it helps us to learn from our culinary peers. Has language been a barrier? We are motivated to overcome the language barrier and connect to the world, joining the international community and bringing a global perspective to our teachers and students. KP is the first and only WORDLCHEFS accredited school in Taiwan, and we are pleased to be recognized globally for our achievements. We hope to share our experiences and our success to our global friends and learn from the international community, and our global peers. We encourage students to participate in global events, whereas, 35 students assisted Shangri-La Eastern Plaza Hotel chefs to make Guinness World Records of the world’s longest roll cake/ We invite master chefs from United States, Italy, Japan, and neighboring countries to host events together. When did the school apply for the Worldchefs certification programme? We learnt of the World Association of Chefs Societies in 2010 and visited the Congress in Korea. The vision of Worldchefs and the passion of the chefs we met mirrored the passion we have for culinary education and we wanted to be part of the Worldchefs community. However, overcoming the language barrier was not easy. We spent two year to fully prepare ourselves and translate all our documents, finding ways to translate our PTS curriculum to disclose our program structure in order to apply to the certification program. We formally submitted our application in 2015. Being certified gives assurance to our teachers, parents and students that KP’s development is on the right global track. We hope our students will become globally competitive and have global opportunities in the future. What’s next? To continue to provide world-class education and share our experiences, knowledge, culture and cuisine to the world. We look forward to learn from our global peers, collaborate with culinary educational institutions through this global platform. We will be a proactive member of the global community and join in its cause.

ABOUT KAI PING CULINARY SCHOOL Established in 1948, Kai Ping Culinary School (KP) is a leading private vocational high school, and the only professional culinary school in Taiwan to focus solely on Culinary Education. Students can choose to specialize in one of the four major areas of focus: Chinese cuisine, Western cuisine, Bakery and Pastry, and Food and Beverage. Over the past 25 years, the school has two restaurants, the KP Chefs factory, and the KP Bakery Shop for students to operate on a daily basis, in effort to eliminate industry-educational gaps through learning by doing.

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS & EXPO 2016

WORLD ON A PLATE We have invited speakers from around the world, and from diverse walks of the culinary professional life. Here’s a snapshot of who they are, and why we are looking forward to seeing them. For more information, please visit worldchefs2016.org All information was correct at time of print.

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MICHEL ESCOFFIER

JONATHAN PHANG

HERVÉ THIS

Guest Of Honour

Master of Ceremonies & Host for the Worldchefs Congress & Expo 2016

Note by Note cooking. A proposal for a new culinary trend

Great-Grandson of Auguste Escoffier and President of the Auguste Escoffier Association

TV Celebrity Host

The Father of Molecular Cuisine

Jonathan has hosted a ten part gastronomic journey through the Caribbean for Food Network UK called “Jonathan Phang’s Caribbean Cookbook”. He is a published cookbook author, of ‘The Pepperpot Club’ published by Hardie Grant and Rizzoli. Jonathan’s latest project “Jonathan Phang’s Gourmet Trains”, sees him climb aboard some of the world’s most iconic trains, in a mouthwatering journey across the globe, combined with the romance of train travel.

Hervé This is the Father of Molecular Cuisine. As early as 1980, Hervé This proposed a modernization of culinary activities (“Molecular Cooking”), and created the scientific discipline to be called Molecular and Physical Gastronomy in1988, with Nicholas Kurti (1908-1998).

He has published Michel Escoffier: Memories of My Life (John Wiley & Sons, 1996), by Auguste Escoffier, an account of his great-grandfather’s life. He is actively involved in many events with culinary schools, the nonprofit organizations bearing the Escoffier name—Les Dames d’Escoffier, Les Amis d’Escoffier in the U.S. and Les Disciples d’Escoffier worldwide.


WORLDCHEFS – CONGRESS & EXPO 2016

MARK MORIARTY

DARIO CECCHINI

MONK EPIFANIOS OF MONT ATHOS

ARGIRO BARBARIGOU

What is the Role of a Young Chef Today?

Carne e Spiritu

Monastic cuisine and Mediterranean diet

The Emergence of Greek Cuisine on the Global Food Stage

San Pellegrino World Young Chef of the Year 2015 Dublic, Ireland

8th generation butcher from Chianti, Italy

In Mylopotamos, he took charge of the laborious restoration effort to revive the Monastery, giving Mylopotamos a new beginning. In the same time, with absolute respect to the long time tradition and according to the moral of the elders, he revived the vineyards and built a state of the art winery.

Celebrity Chef & Owner Papadaki (Athens, Greece) & Alfa Pie House (Washington, DC)

In February 2015, he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by 3 Michelin starred Clare Smyth of Restaurant Gordon Ramsay, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy. He won by presenting his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’ to an esteemed jury including Massimo Bottura, Grant Achatz and Joan Rocha i Fontané.

According to Cecchini, there are no “premium” and “lower” cuts of meat, but rather all the parts of the animal are equally as delicious if butchered and cooked in an appropriate way. He puts his philosophy to work in his butcher shop, and two restaurants, all located within 15 meters of the room where he was born.

Presented by F. Dick Knives

Today, he produces the award-winning biological wines of “Mylopotamos”, and has a book “The cuisine of the Holy Mountain Athos”.

Greek Celebrity chef, television host, entrepreneur, award-winning author, humanitarian Argiro Barbarigou began her culinary journey on her native Paros before studying French cuisine in London and Paris. Today the ambassador of Greek cuisine runs her wildly successful Papadakis restaurant, celebrating its 20th year in the chic enclave of Kolonaki in downtown Athens. A favorite among Greek’s elite and tourists alike, she’s cooked for Jean Paul Gauthier, Carla Bruni, Pierce Brosnan.

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS & EXPO 2016

EDGAR BUHRS

BART LEEMANS

THOMAS KESLINKE

FRANS VAN DER LEE

Veal Meet Again

Let’s change the way we look at fresh food ...

The Power of Social Media in the Kitchen

The Power of Social Media in the Kitchen

As a butcher’s son he has passion for meat, especially veal

Commercial director of Koppert cress

Founder of Chef ’s Roll & Somms’ List – USA

Founder of Chef ’s Roll & Somms’ List – USA

Edgar Buhrs also knew at young age that he wanted to be a cook. He has followed the classic cooking school in Amsterdam and has worked at leading restaurants in the Netherlands and even went to France to work with the renowned Chef Bernard L’Oiseau. He developed his own style of cooking during his time working on a cruise, and started his own culinary company in Amsterdam in 2007.

At Koppert Cress “Good food is the base of a healthy existence”. How do they deal with the logistic lines, how would they like to cooperate with chefs and how they believe in the fact that they have to help their customers to be successful. To do so, they want to change the way the world looks at fresh food together. The answer: Dutch Cuisine.

Thomas Keslinke is the CEO and Co-Founder of Chef ’s Roll and Somms’s List – global online communities of culinary, industry and wine professionals. Thomas is a veteran hospitality professional with more than 15 years experience.

Frans van der Lee is the co-founder and president of Chef ’s Roll and Somm’s Listglobal online networks for wine and culinary professionals. A technology veteran, he cofounded Chef ’s Roll less than two years ago and has overseen the growth of the platform to include chefs from over 120 countries and a social media following of over 250,000.

Presented by Van Drie

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Presented by Koppert Cress


WORLDCHEFS – CONGRESS & EXPO 2016

AYLIN ÖNEY TAN

CHEF CEM EROL

DIMITRIOS CHRONOPOULOS

CHRISTOPHER KOETKE

Tarhana & Sahlep: Secret Ingredients of Turkish Cuisine

Tarhana & Sahlep: Secret Ingredients of Turkish Cuisine

“Emulsification and appropriate handling of chocolate” presented by Valrhona.

Sustainability Education Setting the standards for the future of our industry

Food Writer & Researcher

Executive Instructor Chef, MSA Culinary Arts Academy of Istanbul

Pastry Chef/Consultant

Vice President,The School of Culinary Arts Kendall College

Aylin Öney Tan is an architect and a restoration specialist. She is the food columnist and a regular participant of Oxford Symposium on Food and Cookery, where she won the Sophie Coe Award for writing on food history with “The Poppy: Potent yet frail” She wrote the entry for Turkey in the Food Cultures of the World Encyclopedia.

Presented by MSA

Chef Cem Erol has worked at Les Ottomans Hotel, specializing in Ottoman and Turkish Cuisine, Banyan Restaurants, W Hotel Istanbul as Executive Chef and the famous Spice Market designed by Jean Georges Vongerichten. As Executive Chef Instructor at MSA since 2010, Cem Erol teaches more than 750 aspiring, young chefs every year and represents the new interpretation of Turkish Cuisine at culinary seminars and academies across the world.

Presented by MSA

Chef Dimitrios has been awarded the winner of “Best Pastry Chef in Greece 2005–06”, by Greek newspaper Eleftherotypia and has worked in restaurants and hotels in Greece. Since 2007 he has collaborated with Valrhona as a chocolate technical consultant in Greece, and since 2010 he has been Valrhona’s technical advisor in Kuwait.

Presented by Valrhona

CEC CCE HAAC

Christopher Koetke has been a culinary instructor at The School of the Culinary Arts of Kendall College since January 1998. He was appointed Dean of the School of Culinary Arts in 2005 and Vice President in 2010. He is also the Vice President of the Center of Excellence in Culinary Arts for Laureate International Universities where he is responsible for culinary programs across the globe. He serves on numerous boards, has a regular column in the Chicago Tribune, writes period articles for foodservice periodicals, is host of the Live Well Network’s Let’s Dish, and is co-author of The Culinary Professional. Christopher is a frequent presenter at different forums nationally and internally and a frequent guest on TV and radio programs.

Presented by Electrolux

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS & EXPO 2016

Dr. ELENI MALOUPA

CARLOS DURAN

OSCAR CALLEJA

GEORGE CALOMBARIS

Conservation and sustainable use of Hellenic Medicinal-Aromatic Crops and their Gastronomic Value

Roots & Experiences & Champagne in Modern Spanish Cuisine: Tradition, Innovation and Evolution

Roots & Experiences & Champagne in Modern Spanish Cuisine: Tradition, Innovation and Evolution

Traditional Greek ingredients & Inspiration

Research Director, Director of Institute of Breeding & Plant Genetic Resources

Restaurant Charlie Champagne, Bocuse d’Or Spain

Restaurant Annua (Michelin*), Spain

Master Chef Australia and TV Celebrity Chef

Dr Eleni Maloupa was born in Chios, Greece. In 1981 she acquired a PhD on Plant Biology and Physiology. She studied English, French and Spanish and she has a good computer skills. She worked in the arboricultural Institute for one year, in the institute of species variety control for 2 years and then from 1988 since now she works in Hellenic Agricultural Organization Demeter as a Research Director of the Institute of Breeding & Plant Genetic Resources. She has been undertaking national and EU projects for many years successfully and she is an official member of various co-operations and networks. Finally, she presents a rich background in education.

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Chef Carlos Duran, Executive Chef of Champagne Charlie, will present Champagne’s role in modern Spanish flavours over the years. His presentation is complemented by Chef Oscar Calleja, from the one-Michelin star restaurant, Annua.

Presented by Charlie Champagne

Chef Calleja has worked under and collaborated with maestros like Juan Mari Arzak Ferran Adria, Daniel Garcia and Pedro Larumbe. He has also cooked with Toshiro Konishi creator with Nobu of Nikkel kitchen, at the Universal Exhibition Shanghai 2010, which was a spectacular experience.

Presented by Charlie Champagne

At the age of 37, George Calombaris is one of Australia’s top chefs. His highly influential style of cuisine has earned him many accolades and much respect from culinary aficionados in Australia and around the globe. George Calombaris owns five restaurants in Melbourne. His flagship Melbourne restaurant The Press Club, was awarded The Age Good Food Guide “Best New Restaurant 2008” with Calombaris named ‘Chef of the Year 2008’. George is a judge of the series Australian MasterChef Australia and has written many cook books including: ‘Greek Cookery from the Hellenic Heart’, ‘The Press Club’, ‘Georgie Porgie’ and his latest called ‘GREEK’.


WORLDCHEFS – CONGRESS & EXPO 2016

KOSTAS S. CHARTZOULAKIS

TITTI QVARNSTRÖM

DORA KATSONOPOULOU

ERIN GILGAN

Olive products and human nutrition – Past and present

The New Nordic Cuisine

Gastronomy and Diet in the Ancient Mediterranean

The Role of Out-of-Home Foods in the Diet

Published Author and Researcher

Bloom in the Park (Michelin*), Sweden

President of the Helike Society based in Achaea, archaeologist

Nutrition, Health & Wellness Champion

Titti Qvarnström is the first female chef in Sweden to receive a Michelin star and is co-owner of Bloom in the Park – recognized as the Best Restaurant in Sweden 2015. Formely a semi-finalist at Chef of the year, she has also competed on the TV show Köksmästarna.

Get first hand information about the exciting ongoing study on diet and gastronomy in antiquity since prehistoric times. This presentation will focus on the main trilogy of diet in ancient Greece: olive and olive oil, wheat and bread, vine and wine.

Erin Gilgan has been promoting nutrition, health & wellness in the food service and greater food industry for several years around the world. In her current role as the global Nutrition, Health & Wellness (NHW) Champion with Nestlé Professional, Erin is charged with driving the global NHW strategy within the organisation, as well as, identifying opportunities to support out-of-home operators and partners in navigating nutrition and health in the dynamic food service environment.

Kostas S. Chartzoulakis is the Ex-Director of Institute for Olive Tree and Subtropical Plants of Chania and international consultant on olive growing. He has organized many international conferences and workshops related to olive growing and olive products, like OLIVEBIOTEQ 2011- Olive culture, Biotechnology and Quality of Olive Tree Products, ‘Promotion of olive oil to national and international media’, ‘Promotional workshops for extra virgin olive oil: quality and health aspects’, ‘Olive products in Mediterranean diet: Taste, health and quality of life’ etc. Kostas Chartzoulakis is also co-editor of the book ‘Following Olive Footprints: Cultivation and Culture, Folklore and History, Traditions and Uses’.

Presented by Duni

Presented by Nestlé Professional

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS & EXPO 2016

TEA-INSPIRED! How many ways can you enjoy tea? In more ways than you can imagine! During ‘Tea-Inspired’, Dilhan Fernando, director of the School of Tea , will take you back to the tea plantations in Ceylon and bring you step by step through the meticulous process of producing a quality cup of tea. Celebrity chef Peter Kuruvita, a long time partner of Dilmah, will share his experience in cooking with tea, and what foods pair well with which dishes.

PETER KURUVITA

DILHAN FERNANDO

MERRILL J. FERNANDO

Celebrity Chef, Flying Fish – Fiji

Director, School of Tea Dilmah

Founder, Dilmah

CHRISTOPHER KOETKE

CHARLOTTA MCALPINE

PETER AMON

Vice President, The School of Culinary Arts Kendall College

Senior Director, Consumer Journey Understanding, Electrolux

Head of Global Food, Nestlé Professional

Lastly, discover how choosing your cup of tea can make an impact to your environment with founder Mr Merrill J Fernando. Be tea-inspired, and make a difference!

PANEL DISCUSSION Future Trends and Challenges of the FoodService. What’s the Future? That’s the answer everyone wants to have. For foodservice professionals and culinary educators, having insights into the trends in critical to position our businesses and direct our education for success. In this session, you will learn from global trend experts who study the marketplace and consumers.  From their expertise attendees will explore international trends and get a view potentially into the future.  Attendees will also learn how consumer research is developed so as to build maximum emotional impact and customer loyalty. 28 WORLDCHEFS MAGAZINE


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

Supported by the European Fisheries Fund

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

A03500 SSF Seafood AD 280x210.indd 1

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WORLDCHEFS – CONGRESS & EXPO 2016

THE FIVE FLAVOURS OF CHINESE CUISINE

Five Chinese chefs – each specialists in their field – will demonstrate distinctive Chinese dishes. Learn about the culinary method for Kongpao Shrimp Chicken, the Basi Apple, Xiefen Shizitou (lion’s head meatball), Peony Shaped Pork and Emerald-like Smashed Beans with Fried Scallop.

Presented by China Cuisine Association

HU MANRONG

QIAN YIBIN

YIN QINLIN

TANG XIPENG

CHEF SHANE LI

Executive chef of Honor Hotel and Resort

Flavor Fusion

Beijing Huizhenyuan Catering Management Co., Ltd.

Chairman of the board and general manager of Beijing Futianxia Catering Com., Ltd.

Shanghai Institute of Tourism/ Shanghai normal University

EVERY CHEF’S DREAM Electrolux Professional has once again joined forces with the Worldchefs Congress & Expo, providing the event with top-of-the-range kitchen equipment for the second time as part of its ongoing partnership with the global network of chefs’ associations. No two Molteni stoves are the same and the size has no limits. Based on 90 years of traditional craftsmanship, Molteni is synonymous of the highest professionalism and excellence in materials, using hand forged cast iron and brass components, custom colored enameled surfaces and chromed or brass trims. Produced in Switzerland, Electrolux’s thermaline premium range offers over 40 different cooking options. A tailor-made masterpiece, it combines reliable innovation, high efficiency with one-of-a-kind design. Each masterclass will take place on state-of-the-art equipment 30 WORLDCHEFS MAGAZINE

provided by Electrolux Professional as the event’s exclusive Equipment Supplier. Ten “active” stage kitchens will feature products from the Electrolux Cook&Chill system, and will also host the hotly-contested Global Chefs Competition. Meanwhile, the event’s show-cooking arena will be equipped with the thermaline M2M (made to measure) cooking range and a Molteni stove. Says Chef Rick Stephen, Worldchefs Competitions Committee, “Thanks to this partnership with Electrolux Professional, we are able to offer our competitors the ultimate experience to compete in an arena.”


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WORLDCHEFS – GLOBAL CHEFS CHALLANGE FINALIST 2016

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

TSEMPERLIDIS ALKIVIANDIS

CELSO DUARTE PADEIRO

LI CHIA CHI

CRISTIAN SPAGNOLI

PORTUGAL

TAIWAN

CHRISTOPHER STEPHEN CORKUM CANADA

SOUTH OF EUROPE

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

EDWARD TANCREDI JR

EERO JUHANI VOTTONEN

FELIPE ALBERTO CAMPANA VELARDE

LARS FREDRIK ANDERSSON

LEE BOON SENG

SWEDEN

SINGAPORE

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

MARK PETER SYCAMORE

MATTHEW WELLER

MIKKEL LAURSEN

RICHÁRD ELEK

NEW ZEALAND

AUSTRALIA

DENMARK

OMAR AHMED A. MONIEM HAMADA EGYPT

HUNGARY

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

Global Chef Challenge

THAMARA KUMARI

THOMAS JOHANSEN BORGAN

WALID KARIM KHALA

TOBIAS LAABS

STEVE YUEN CHI HIN,

GERMANY

HONG KONG – CHINA

GREECE

USA

UNITED ARAB EMIRATES

FINLAND

NORWAY

32 WORLDCHEFS MAGAZINE

ECUADOR

QATAR


WORLDCHEFS – GLOBAL CHEFS CHALLANGE FINALIST 2016

Global Pastry Chef Challenge

Global Pastry Chef Challenge

Global Pastry Chef Challenge

Global Pastry Chef Challenge

Global Pastry Chef Challenge

ACHALA SANJEEWA WEERASINGHE

DÁVID DOMONKOS

ENNI RANTALA

UNITED ARAB EMIRATES

HUNGARY

DESMOND LEE YAM HOCK SINGAPORE

FINLAND

FRIDA LINNEA BÄCKE

Global Pastry Chef Challenge

Global Pastry Chef Challenge

Global Pastry Chef Challenge

Global Pastry Chef Challenge

Global Pastry Chef Challenge

JENNIFER KEY

NARAE KIM

STEPHAN SCHUBERT

VASSILIS AGRAFIOTIS

YUSUKE AOKI

AUSTRALIA

SOUTH KOREA

USA

GREECE

JAPAN

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

CHRISTOPHER MALONE

JO-ANDRI PRETORIUS

TAY SOCK HUI PAYUDA

KARL MARIANUS VON HÖRSTEN

ANNINOS POLYKARPOS

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

Hans Bueschkens Young Chef Challenge

RAHIL AZIZBHAI RATHOD

ROBERT SANDBERG

SALVATORE CANARGIU

TOMMY JESPERSEN

VICTOR HUGO PEREZ RUIZ

AUSTRALIA

UNITED ARAB EMIRATES

NAMIBIA

SWEDEN

SINGAPORE

SOUTH OF EUROPE

SWEDEN

GERMANY

DENMARK

GREECE

USA

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS & EXPO 2020

WHERE WILL THE 2020 CONGRESS TAKE PLACE? The Worldchefs Congress 2020 bid will take place in Thessaloniki, Greece. For this Congress, competition was intense!

LYON

SYDNEY

ST PETERSBURG

BACKGROUND

BACKGROUND

BACKGROUND

Worldchefs Congresses have taken place 3 times in Paris, once in Nice but never in Lyon.

Australia has hosted one other Worldchefs Congress, in Melbourne.

No Worldchefs Congress has ever taken place in Russia.

PLUS POINTS

PLUS POINTS

PLUS POINTS

Bringing back Worldchefs to its roots and foundation this congress showcases French gastronomy and traditions.

The Australian Culinary Federation is focused on the future and on the education and development of young chefs. Hosting Worldchefs Congress in 2020 will give them the opportunity to showcase inspirational young talent and the programs they have developed.

With the support of the Russian Culinary Association, Saint Petersburg City Government, City Tourist Board and Saint Petersburg Convention Bureau the congress organized in the city of Saint Petersburg will showcase the Russian tradition of hospitality, Russian culinary traditions, themselves a blend of cultures and tastes from the whole of Russia.

FRANCE

Lyon is gourmet city par excellence for centuries, which is reputed throughout the world thanks to Chef Paul Bocuse (honorary member of the WACS), Lyon is home to more than 4000 restaurants, from its famous traditional eateries known as ‘bouchons’ to Michelin-starred. The city is also a veritable laboratory of tastes and gastronomic concepts, from its traditional ‘Mères Lyonnaises’ (female chefs) to innovative and inspired young chefs. It offers a symphony of flavours and colours, including openair market stalls, which fill the air with fragrances from the south of France, and Les Halles de Lyon Paul Bocuse – a permanent indoor market.

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AUSTRALIA

International Convention Centre, Sydney is the centre-piece of Sydney’s revitalised Darling Harbour precinct. Featuring a striking contemporary design, leading technology, innovative food philosophy and multipurpose spaces, ICC Sydney will cater for every requirement of the Worldchefs congress, exhibition and competition elements with exceptional grace and style.

RUSSIA

Founded in 1703, the city has a rich history. For two centuries, Saint Petersburg has been a capital of the Russian Empire. Throughout this period, its picturesque architecture, created by the most talented architects, made the city an open-air museum. Saint Petersburg is a big industrial, scientific and cultural centre with more than 4000 significant historical and cultural landmarks, which are included in the UNESCO World Heritage List.


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

WWW.WORLDCHEFS.ORG

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

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sterlingwhitehalibut.com


WORLDCHEFS – YOUNG CHEFS CHALLENGE

WORLDCHEFS BRINGS GLOBAL YOUNG CHEFS CHALLENGE FINALS TO SIRHA – LYON 2017 For the first time Lyon Sirha Fair will host the Global Young Chefs Challenge Finals. After 2 years of intense competition around the world, 7 semi-finals putting against each other the skills of 21 young chefs from 21 countries, the Global Young Chef Challenge Final will be taking place during Sirha Lyon 2017 on the 25th of January 2017 This competition will see the 8 finalists battling for the Hans Bueschkens Trophy including the host country representative from France. The competitors will have to prepare and present a 3 course menu of 6 servings in the required timeframe – 3 hours. The arena will consist of a 1,000 m2 area, fully-equipped with 8 professional Kitchens, a VIP lounge and a grand stand to welcome 100 spectators. Sirha receives almost 200 000 professional visitors from 135 countries whereof 20 000 are chefs. Sirha is covered by 1000 journalists with 2 300 mediaweb down fall during that week and 6.4 million page views. It also hosts the world’s most prestigious individual cooking competition, the Bocuse d’Or. Says Charles Carroll, President of Worldchefs, “We are very excited about this partnership and we believe this is the future. Sirha has an international reputation for hosting competitions such as the Bocuse d’Or culinary competition, and we believe this will give the young chefs that belong to Worldchefs even more exposure and experience.” 36 WORLDCHEFS MAGAZINE

GLOBAL YOUNG CHEFS CHALLENGE – THE HANS BUESCHKENS TROPHY The Global Young Chef Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careerss Until this edition, it was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition that involves over 50 national selections, 7 regional semi finals building up to the world finals held at the Worldchefs biennial Worldchefs Congress. The Global Chefs Challenge was first held in Kyoto, Japan in 2002 and continued throughout the years: Dublin, Ireland in 2004, Auckland, New Zealand in 2006, Dubai in 2008, Santiago, Chile in 2010, Daejong, Korea in 2012, Stavanger, Norway in 2014 and Thessaloniki, Greece in 2016.


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WORLDCHEFS – PRESIDENTIAL CANDIDATES

TO BE THE PRESIDENT

Who will be the next Worldchefs President? Three chefs have stepped up to run for this position. They share their dreams, ambitions and motivations.

about the fundamental concepts that inform their worldviews, plans, ethics, and life strategies. Of course, your ability to lead is directly tied to your ability to inspire confidence. And to earn the confidence of your team in a world of technology-driven transformational change, you need to learn how to identify the driving forces that are shaping the future. We as leaders are constantly evaluating trends, networking with partners and sponsors via the Country Association Presidents and Continental Directors so the membership know they are being heard and can connect with us. If you become the President, what are your plans for Worldchefs? Our strategy plan is loaded on WorldChefs website www.worldchefs. org, which shows a detailed breakdown for the future. What are the changes you will implement, if any? The first priority will be to address our office to become a more permanent address. Currently, we are only allowed to use the space in Paris, we need to look for a permanent venue which we can truly call our base and move Worldchefs Office to the next level.

JOHN SLOANE – MACAU Why did you decide to run for President of Worldchefs? I was asked by different leaders from around the World if I would stand after I returned to assist President Charles as the current VP.   What motivated you? The change in how Worldchefs operates today from when I was involved 5 years ago. There is now more openness along with a keen business mindset to drive strategies.   What, in your opinion, makes a good President? In today’s changing environment the President also has to change in style. We don’t change how people behave; we change how people think — and we do it without ever telling them what to think. Let me explain: Leaders change the way people think about the future, change, and opportunity. In essence – the way they think 38 WORLDCHEFS MAGAZINE

We will also reinforce the structure to meet the demands in the growth of Worldchefs so we fulfil our obligations with sponsors and partners and the membership. What are the benefits members of Worldchefs can look forward to? The benefits already exists for members, how we communicate this in today’s digital age will need a review and see how we can connect with the new millennials who will be the future of Worldchefs as we go forward. What is your motto in life and in profession? Believe in yourself, follow your dreams, be humble to learn from others, respect your team.   Who are your role models?  Thomas Keller, Otto Weibel, Martin Maese, Heinz Winkler, My Mum.   What makes you happy? Seeing young chefs rise to become leaders of their own professional kitchens. Sailing, animal welfare, working with my current dynamic team. Seeing my two sons progressing in their careers.


Photo by Charlie Drevstam of Tommy Myllimäki the Swedish Bocuse d´Or representative 2011 and 2015

Serving the gastronomy trade with workwear since 1943 www.segers.se


WORLDCHEFS – PRESIDENTIAL CANDIDATES

MILTOS KAROUBAS – GREECE Why did you decide to run for President of Worldchefs? To me, it all started out in order to be given the opportunity to speak in front of the whole Worldchefs community about what appeared to me as unjust and unexplained behavior on behalf of the Worldchefs B.o.D. towards the Hellenic Chef ’s Federation. Then, as I began meeting more and more people of the Worldchefs community and they started opening up to me, I realized that many countries were facing similar problems and were in need of a change. That was the turning point when I decided that someone needed to stand up. Someone needed to propose changes that would turn us back to our roots of being a worldwide chef ’s family with respect to all our country members. Someone should keep in mind that the original dream was to embrace all gastronomies, educate all communities and create events that would benefit our profession.   What motivated you? The support of many international culinary friends who asked me to step forward and make changes. My need to do what I consider right and fair and of course the love I have for our profession and my vision of its’ future.   What, in your opinion, makes a good President? I believe that to be a good president you have to be modest, a good listener and selfless. You always have to keep in mind the greater good, be able to keep balance between different characters and cultures. Last but not least you need to be communicable and trustworthy 40 WORLDCHEFS MAGAZINE

towards sponsors, because -to be honest- all our communities would seize to exist without the help of the food industry companies. If you become the President, what are your plans for Worldchefs? Worldchefs has developed and grown to a huge community. To have reached this point, obviously many people have contributed and worked very hard. Most certainly, I have no intention of abolishing all this well-oiled machine. But I do believe that, like in every aspect of our life, me and my team have to re-evaluate people in key positions, ensuring that they offer their best and are productive with view of the common good for our society. For such a huge community to work, we have to roll up our sleeves and offer our best.   What are the changes you will implement, if any?  At this point, my team and myself have sent out letters to all country members, asking for their propositions to add to our program. I will support, adhere and enforce the initiative of president Carroll regarding financial transparency and communication. I plan to build an online voting system to make the country members more involved in serious decisions. This way we will not be bringing actual done deals to “vote” every two years. Furthermore we believe in giving continental directors more initiatives to work upon, in order to promote their continents gastronomy. Last but not least, we would like to make the Russian language an official language of our community. What are the benefits members of Worldchefs can look forward to? More chances to promote their local gastronomy, the opportunity to be more involved and a B.o.D that will be reachable, attentive to all needs and fair to all communities regardless of their financial status.   What is your motto in life and in profession? Keep tradition, embrace evolution, and change to the best you can possibly be. There is also a saying in Greece that is one of my main beliefs “Don’t do to others, what you wouldn’t like to be done to you”.   Who are your role models?  Nelson Mandela has influenced me. I have embraced his beliefs about righteousness and equality.   What makes you happy? My family, the love of my wife and the smiling faces of my two daughters. The chance to sit around the table with family, good friends and good colleagues. The opportunity to create and evolve myself.


SPICE ADD SOME


WORLDCHEFS – PRESIDENTIAL CANDIDATES

THOMAS GUGLER – UAE Why did you decide to run for President of Worldchefs? Many colleagues approached me to run for the Presidency due to the fact that they see the passion and dedication I am putting into my work. After I have grown my region of Africa & Middle East within the last 3 years as a Continental Director by nearly 300 percent, I feel that with the same efforts, enthusiasm and dedication, the Worldchefs regions can be expanded in the same way. It is very important to unite all the chefs globally regardless of the color, the ethnic background and beliefs. I also love cooking and the hospitality industry.   What motivated you? I have been motivated by many colleagues and friends to go for this step but the driving factor is my good friend and colleague Billy Gallagher, a legend who contributed so much to Worldchefs throughout his lifetime. I want to follow his intentions, ethics and support towards the entire chefs world and pursue in his way.   What, in your opinion, makes a good President? A good president must be there for the members in good and bad times, he must work on behalf of every individual organization, to find supporters from the industry, to work on opportunities for proper educational and certification programs, to support the ethnic regions of the world. He needs to set trends with the Presidium and the Board, to involve each and every president and their concerns and to create synergies. He should encourage a healthy and nutritionally balanced minded society with regards to  body mind and soul. 42 WORLDCHEFS MAGAZINE

If you become the President, what are your plans for Worldchefs? In the past years, Worldchefs has been grown rapidly with its ups and downs. Whatever we do, my entire team is committed to lead Worldchefs to a brighter tomorrow. With transparency, we will achieve a global harmony within our organization. We have plans to have better communication about our projects, that range from work school projects, training programs, culinary exchanges, cultural transparence and understanding to open book policy. Professional lifelong learning must continue to be one of the  main pillars of our organization and to explore new challenges and opportunities that all the Worldchefs Society can benefit from. We will pledge ongoing support for WCWB (World Chefs Without Border).   What are the changes you will implement, if any?  Transparency, open forums, expand the reach of our current certification programs and approved schools , seminars for chefs to extend professional training. We will also improve administrative functions and member services. What are the benefits members of Worldchefs can look forward to? Increased learning opportunities, networking possibilities, educational support, communications, showcasing heritage and cultural festivals, competition support and training and participation in global relief programs and humanitarian initiatives.   What is your motto in life and in profession? Life is nourishment and every day is a new creation. I like to help others and try to be positive. Remember yesterday, continue and respect what you have  learned, always looking forward to tomorrow while living today.   Who are your role models?  My role models are people which show good human sense, ethics, are friendly and target driven, achievers, people with positive mind and attitude. They have to be humble and charity oriented, sharing their knowledge and experience to friends and colleagues; who are neutral and open-minded in life.   What makes you happy? Smiling and laughing people who are easy going, enjoying the time and exchanging positive energy.Encouraging family values, professional ethics, and human integrity.


21 - 22 June 2016 DUBLIN, IRELAND


IN&OUT OF THE KITCHEN THE CHEESE TREND

According to research, 62% of American consumers embrace authenticity. They are more likely to purchase foods that are produced locally, with information on how and whom, plus if it’s sustainably produced. Transparency remains a major decision-making factor, especially for millennials, who are willing to pay more for specialty foods. This has motivated cheesemakers to perfect the aging process and return to more traditional ways of aging their cheeses, reviving techniques such as underground aging caves.

Source: Wisconsin Milk Marketing Board Photo: NestlĂŠ Professional

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – NEWS

WHOA, WASABI-O!

“It was an eye-opening experience to find out more about the wasabi root, and taste the high quality. Many people think that the best wasabi can only be grown in Japan, but this product that is grown in Chiang Mai will change all perception with its top notch quality.

BEST CUTS Here’s a must for any chef ’s collection: CUT!, the 200 page book by Friedr. Dick. This tome addresses all the issues, with information about knives and cutting. How does one use the individual knives, in combination with the different food products, are demonstrated in this book through over 90 different cutting techniques. Don’t miss out on the video applications, which can be viewed via a Smartphone or tablet PC by scanning the corresponding QR code. Selected recipes from two star Chef Sebastian Frank complete CUT! According to a spokesperson, “Our mission at Friedr. Dick is that everyone should have fun cooking, during preparation and when using our knives, irrespective of whether they are a trainee, professional or an ambitious amateur chef. With this book, our aim is to create the definitive publication on the topic of “Correct cutting / Correct cutting techniques”, which has not previously existed in this format. We are offering practical support and a reference manual covering the subject of cutting.”

- Asia Continental Director, Rick Stephen, who visited the Wasabi-O booth at Thaifex - World of Food Asia, where he met up with the founder, Walter.

VEAL GOOD At the International Green Week Berlin (IGW), Federal Minister of Food and Agriculture Christian Schmidt and the Dutch State Secretary of Economic Affairs Martijn van Dam visited the VanDrie Group stand, where a varied breakfast was on offer. Dutch head chef Edgar Buhrs prepared the delicious mini veal dishes on site. With his trio of schnitzel, burger and wrap, the head chef demonstrated the versatility of veal. This delicious product has several benefits that win people over: it is wonderfully tender, low in calories and is easy to digest.

IN&OUT OF THE KITCHEN ART & SCIENCE + GASTRONOMY The Electrolux Art & Science seminars have been making its impact around the world. At the Singapore Electrolux Center of Excellence, Chef Daniel Schneider, Electrolux Corporate Chef, collaborated with Chef Jocelyn Deumie from Rougie to present a “Cook & Chill, Cook & Serve” theme for an exclusive group of chefs from fine-dining restaurants. The session reinforced the message that high quality food products and the best world technology in the kitchen are necessary tools to support the culinary and creativity of the chefs. The focus: cook&chill technology, the sous-vide probe for the air-o-stem, the thermaline aqua-cooker and the thermaline fry top. 46 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – NEWS

WHY WE LOVE THE NEW FIGGJO RANGE TRENDY DESIGN

SEVEN-STAR TEA EXPERIENCE Tea and breakfast go hand in hand and Dilmah’s distinct, natural tea, with its many varieties, help enhance a morning meal. The biggest Hotel chains in the world have started to create a unique breakfast experience for their guests by giving them the opportunity to dine in at the buffet, or grab and go in the event of a meeting or an early departure. With Dilmah, you can now upgrade your breakfast program to a seven star experience. Personalized breakfast experience with the Dilmah range of teas & enhancements to give the guests an opportunity to brew their own cup of tea.

The broad surfaces of the Figgjo Fri are inviting for beautiful meals and offer new potential for laying out delicious buffets. Trends are increasingly moving towards soft, round shapes.

CONTRASTS

The soft lines of Figgjo Fri help create harmony and work well with other Figgjo plates when setting the table.

BUILD UP, EXTEND, DEVELOP

Check out the new sizes in the timeless Figgjo Classic series in (30, 35 and 40 cm). These plates offer large volume, large surfaces for dishing up food and new potential uses. Build up, extend, develop. The new plates can easily be combined into attractive, space-saving pedestals, taking your buffet to new heights!

NEW COLOURS

The Figgjo Flom and Figgjo Skygge decorations on buffet products come in brown, black, grey, green and blue-green.You can also use them for color coding!

Create an exciting breakfast menu with tea and food pairing suggestions (Omelettes with Breakfast tea, Chocolate Croissants with Chai). Have a breakfast Chai action station that brings life to an ordinary breakfast program (Chai Speculate & Masala Chai). Communicate the importance of breakfast and health benefits of tea that leads to an active start in the morning. Take away packs with a breakfast teas and suitably paired food items for those unable to enjoy a sit down meal. Contact Dilmah through Hospitality@dilmahtea.com or log on to www.sevenstartea.com for more details. WWW.WORLDCHEFS.ORG

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photos courtesy of www.chefmural.com

IN&OUT OF THE KITCHEN – NEWS

MICHELIN SINGAPORE DEBUTS Michelin has announced the first selection of the MICHELIN Guide Singapore 2016. This first edition picks out a three star restaurant, Joël Robuchon. 6 other establishments obtained two stars in the 2016 edition. André by the French trained, Taiwanese chef André Chiang, which offers sophisticated, creative cuisine; l’Atelier de Joël Robuchon, which offers contemporary French cuisine just like Odette by Julien Royer, Les Amis by chef Sébastien Lepinoy. Two other restaurants in this selection are also distinguished by two stars: Shoukouwa and Shisen Hanten, the Chinese restaurant of chef Chen Kentaro. There are 22 one star restaurants that encompass all cooking styles. Among them include Candlenut, the Song of India and Waku Ghin. Hill Street Tai Hwa Pork Noodle and Hong Kong Soy Sauce Chicken Rice & Noodle take the honours as the first street food that has achieved a star for the first time in a MICHELIN guide. Congratulations to all!

MORINGA OLEIFERA, THE MIRACLE TREE Here’s the next rising star in the world of superfoods – the Moringa Oleifera. The tiny leaves of this tree may be the world’s most nutritious green. As climate change makes rainfall increasingly unpredictable for low-income farmers in the developing world, Moringa will become an important tool for helping communities around the world to take control of their own nutrition. Known as “the miracle tree” and also often referred to as the drumstick tree because of the way it looks, this drought-resistant and fast-growing tree is native to Southeast Asia but has spread throughout tropical zones in Africa and South America. The trees grow best in areas where it is dry and sandy. They grow quickly and are not easily killed by a lack of water or poor soil. Time to experiment with a Moringa salad, perhaps? 48 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – NEWS

A TASTE KNOWN TO GENERATIONS Veal originated as part of the commercial utilisation of by-products from dairy farming. After all, cows only produce milk if they calve annually. Veal is now a valued delicacy that is in demand in countless countries. The VanDrie Group’s integration concept not only closely follows market developments, it also encourages it in product development, logistics and service. All these efforts have resulted in various distinctions. With Europe as its most important sales market, the VanDrie Group exports its end product, veal, as well as calf milk powder, to more than 60 countries around the world. Within a few hours or a few days of ordering, customers have what they want. Careful delivery by land, sea and air is guaranteed, partly by the VanDrie Group’s own transport network. Veal is delivered according to the customer’s wishes as carcasses or cuts, fresh or frozen products, vacuum-packed in boxes or crates for butchers and consumers. VanDrie Controlled Quality Veal is veal with a taste known to generations. It is easily digested, low in cholesterol and high in vitamins and minerals. Truly a meat for all menus. It has alight taste and is universally appreciated and used much in international cuisines.

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – ROUGIE

ONCE UPON A FOIE ... Great stories often begin with “once upon a time,” and the story of foie gras is a veritable epic.

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IN&OUT OF THE KITCHEN – ROUGIE

Through mythology, legend and culture, foie gras and its web - footed originator have marked humanity. One can trace the fattening of geese in Ancient Egypt (4.500 years ago) to a fresco in the funerary chamber of a pharaoh. The fattening principle is then found in various other civilizations in China and around the Mediterranean. The Romans fattened geese with figs, which is even the etymological root for the word “foie,” and made foie gras a gastronomical dish. Greece and Mesopotamia were equally won over by this luxurious delicacy. After the fall of the Roman Empire, the tradition of foie gras perpetuated in Central Europe, among the Jews, for whom goose fat replaced olive and sesame oils which were difficult to find. In France, two opposing regions (South West and Alsace) claim paternity, and the exact era is unknown, although it can be supposed between the Middle Ages and the Renaissance. As of the 16th century, after the conquests of the great seafarers, the arrival of corn in the South West of France steadily improved fattening, as well as the quality of the foies. In the 18th century, one finds recipes for foie gras (often whole) engulfed in a meat stuffing and cooked as is, in a “pate,” in Perigord, or cloaked in a pastry, in Alsace. And a rivalry was born! Until that time, only geese were being fat tened. Little by little, in the Southwest, the fattening of ducks came about. Whose idea was that? No one knows for sure. What is known is that ducks were better suited than geese to the fattening process. From more than 20 years, duck foie gras is much more appreciated and represent more than 97% of the French production. The moulard ducks selected for fattening are a cross between a female Peking duck and a Muscovy male. At the beginning of the fattening process, the ducks and geese are 3 months old. The fattening consists of having them ingest, by way of a feeding tube, increasing amounts of food mainly composed of corn, either ground or as kernels. This is done twice daily for ducks and three times a day for geese, the meal lasts 8 minutes maximum. The ingested quantity at each meal augments gradually from about 250 to 500 grams. The fattening period lasts 12 days for the ducks (24 meals to make a duck foie gras) and 15 for the geese (45 meals to make a goose foie gras). The quantity of food required for this process is around 10kg for ducks and 15kg for geese. The French production of foie gras is more than 80% of production worldwide, and takes place mainly in the west.

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IN&OUT OF THE KITCHEN – SCOTTISH SEAFOOD

SCOTLAND’S LUXURY SEAFOOD Scotland’s luxury seafood and sumptuous salmon is making a splash in international markets. Scotland’s unspoilt landscapes, rugged but diverse coastline and clean seas and lochs create the perfect natural conditions for the country’s thriving seafood populations. Seafood from Scotland is exclusive and exceptional, full of exciting flavours and endless possibilities.

This also includes measures to help boost economic investment and growth in areas such as marine renewables. Particularly, with ecological and ethical issues increasingly influencing consumer behaviour, Scotland is the preferred choice.

In particular the strong currents, nutrient rich waters and unique marine environment, where the warm waters of the Gulf Stream meet the cold waters of the North Atlantic providing the perfect conditions. This ensures the development of seafood that is of exceptional quality and flavour.

From sea to plate, the industry is passionate about delivering the highest quality product, responsibly caught and carefully handled. It is the perfect versatile choice for the world’s top chefs and discerning customers.

Over 60 species of fish are landed on Scottish shores every day and exported to more than 100 countries globally. Scotland has a flourishing aquaculture sector for salmon, mussels and oysters as well as being a top exporter of cod, crab, haddock, herring, lobster, mackerel, monkfish, whiting, scallops, hake and saithe. It also currently provides two thirds of the world’s langoustines and is the third largest producer of Atlantic salmon. Fishing has been a way of life for Scottish coastal communities since prehistoric settlers first stepped foot on its shorelines. It is inextricably linked to the country’s history, traditions and culture. Today, with over 2,000 boats and 5,000 fishermen, its fishing fleet has evolved to become one of the most experienced, while modern in Europe Scotland’s industry often leads the way in sustainable fishing and farming management across Europe. Alongside standardised international regulations, Scotland has pioneered many new sustainability approaches. It also holds third party Marine Stewardship Accreditation across all key sectors, holding more accredited fisheries than any other European country. The Marine (Scotland) Act is helping to balance competing demands on Scotland’s seas by introducing a duty to protect and enhance the marine environment. 52 WORLDCHEFS MAGAZINE

For more information visit www.sdi.co.uk/seafoodfromscotland


The Chaîne des Rôtisseurs As The World’s Oldest & Largest Culinary Society We Have More Than A Little In Common Join Our Prestigious Network of Professional Members And Open The Doors To: - Personal and Professional Growth - Worldwide Forum in which Professional Excellence is Recognized - Partnership in Raising Standards for Service and Food - Sharing Creativity and Innovation by Pushing The Status Quo - Marketing Opportunities for Member Establishments - Opportunity to Serve as a Host Venue - Competitions for Young Professionals - Chefs and Sommeliers

For more information visit

www.chaineus.org

Contact Us:  

973.360.9200 chaine@chaineus.org


IN&OUT OF THE KITCHEN – UMAMI

MSG A CONTROVERSIAL SOURCE OF UMAMI

MSG has been used as a food additive around the world since the early 1900s. Most packaged foods contain some type of additives, which are used to make them taste fresh longer, make them look more appealing, increase their availability, or make them easier to prepare.

Brought to you by Nestlé Professional www.nestleprofessional.com

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IN&OUT OF THE KITCHEN – UMAMI

MSG & NUMBERS The European Union (EU) developed the E number system to identify additives in 1984. The system is also used in Australia, New Zealand, the Cooperation Council for the Arab States in the Gulf, Israel and on European food products exported to North America. Some consumers are uneasy about foods with E numbers, claiming links to disorders such as hyperactivity, allergies, and food intolerance, but these claims do not have a scientific basis.6 Nevertheless, MSG (E621) is one additive some consumers choose to avoid.

THE FEARS • MSG has been blamed for the so-called Chinese Restaurant Syndrome (CRS), including adverse reactions such as chest pain, flushing, headache, numbness or burning around the mouth. • Some consumers claim to be sensitive to MSG, believing they suffer from the above symptoms after eating foods containing this additive.6 • MSG contains sodium, which has been linked to a possible increase in risk for some cardiovascular diseases.4

THE FACTS • MSG is the sodium salt of a common amino acid, glutamic acid, which is found in proteins, many foods, and in the human body. • Pure MSG has undergone rigorous evaluation by international scientific safety authorities. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the US Food and Drug Administration (FDA) have affirmed that MSG is safe when added in normal amounts to food. • None of the many studies carried out over the past 30 years could substantiate a link between MSG intake and adverse reactions like those mentioned above.

WHAT IT MEANS FOR YOU The negative perceptions consumers have about MSG have influenced some businesses to stop using MSG in their foods, especially in the Western world. However, while consumers may be trending away from MSG, they still enjoy the taste of umami. Fortunately, creative chefs have unlimited ways to add this flavor sensation to their foods.

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – VALRHONA

A SWEET NEW GOURMET TOUCH FOR OUR BLOND AROMATIC RANGE In 2016, Valrhona looked to expand its Blond aromatic range. As a result, it combined all its expert couverture chocolate making skills with a new ingredient – dark muscovado sugar – giving professionals a game-changing flavor and color in Valrhona’s Gourmet Creations range: BLOND ORELYS 35%.

DARK MUSCOVADO SUGAR, A NEW INGREDIENT FOR NEW SENSATIONS Valrhona’s experts spent no less than four years researching and developing the ingredient that gives BLOND ORELYS all its flavor: Mauritian dark muscovado sugar. This new addition gives the chocolate its natural gold-inflected color and aromatic licorice notes. To obtain this natural sugar, sugar cane is crushed then pressed to extract the juice. This juice is heated, dried and finally ground down. Because of its naturally high molasses content, dark muscovado sugar has a moist texture and a beautiful brown hue, giving BLOND ORELYS a fresh flavor and delicate licorice aromas.

BLOND ORELYS 35%, A NEW CREATIVE VISTA FOR PROFESSIONALS

BLOND ORELYS 35%, A SWEET NEW GOURMET TOUCH FOR OUR BLOND LINE Dulcey 32%, Valrhona’s first breakthrough in its Blond revolution. In 2012, Valrhona created the first ever blond-colored chocolate, Dulcey 32%, revolutionizing the world of chocolate in the process. During one of his cookery demonstrations, Valrhona’s creative director Frédéric Bau once absent-mindedly left his white chocolate in the bain-marie. A few hours later, he noticed that the chocolate’s white color had turned blond and taken on a delicate scent of toasted shortbread and caramelized milk. It took eight years of research and development to perfect the recipe for Dulcey 32%, whose intensely appetizing flavor of cookies with a hint of sweetness and generous shortbread notes with a pinch of salt have won over chefs and artisans alike. The creation of Dulcey 32% in 2012 opened up a whole new creative field. It offered a radical change of direction with its unique color, gourmet taste and melt-in-the-mouth texture. 56 WORLDCHEFS MAGAZINE

Thanks to its singular aromatic character combining freshness and gourmet flavor, BLOND ORELYS works well with a host of aromas and tastes: Spices: cinnamon, vanilla, cloves, paprika Fruit: banana, Williams pear, lemon zest, kiwi Flavors: cookies, coffee, mint, champagne BLOND ORELYS 35% works beautifully with these flavors and has numerous applications in molded products, bars, mousses, cream mixes, ganaches, ice creams and sorbets.

AROMATIC QUALITIES: Thanks to its muscovado sugar, BLOND ORELYS 35%’s natural color is flecked with glimmers of golden brown, making for an irresistible invitation to sensory discoveries… This chocolate’s sweet gourmet freshness is clear from the very first bite thanks to its classic licorice aromatic notes which are later complemented by hints of shortbread.


IN&OUT OF THE KITCHEN – INTERNATIONAL CHEFS’ DAY

5 THINGS YOU NEED TO KNOW ABOUT INTERNATIONAL CHEFS’ DAY What will chefs around the world be embarking on this International Chefs’ Day? Art On a Plate. International Chefs Day is back again this 20 October 2016! In 2015, we had more than 50 countries participate with more than 100 events reaching 1,300 chefs and 13,000 children. This year, we want to excite kids around the world about the importance of healthy eating, impress upon them the wonders of the culinary profession and teach them good eating habits they can carry with them for life. Here are a few things you need to know. PARTNER: Nestlé Professional, and they will offer the expertise of the Nestlé Healthy Kids programme and partner with chefs associations around the world, to make this possible. We have involved our nutritionist, and creative partners to develop this comprehensive toolkit for you. STATISTICS: Last year, chefs affiliated to over 103 member organisations around the world took part in this special day by hosting workshops and activities for thousands of kids. With your participation, we want to make International Chefs Day 2016 bigger and better than ever. THEME: ‘World on a Plate’. We want to use this opportunity to teach kids about healthy eating by letting them be creative with food. With your help the kids will turn healthy recipes into fun, edible ‘Art on a Plate’ that will not only be fun to make, but healthy to eat too. WHAT TO EXPECT: Kids learn best through creative, fun activities. During these mini-workshops, chefs will help kids create edible artwork with healthy, nutritious ingredients. In this way, we can teach a new generation about good nutrition in a highly interactive, fun and memorable way. PROGRAMME: To link strongly to the WORLDCHEFS ‘World on a Plate’ theme for 2016, the kids can create any artwork that features something special about their own country. We call this edible art ‘A taste of my country’. On the day, the kids will be able to create an edible artwork on a plate that pays tribute to any aspect of the country they love: from its unique landscape, flag, animals, plants or even famous people. The participating Kids can choose any subject that relates to this theme. Please reach out to your local Nestlé Professional team for support in arranging the event in your community. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – VALRHONA

LEARN THE VALUE THAT COFFEE CAN BRING TO YOUR MENU AT SCAE’S WORLD OF COFFEE 2016 Thousands of coffee enthusiasts from more than 100 countries will converge on Dublin this coming June 23-25 for World of Coffee, Europe’s greatest coffee gathering which will be sponsored by BWT water+more.

Owned and organised by the Speciality Coffee Association of Europe (SCAE), World of Coffee is the flagship event in the European coffee calendar and the event highlights a key market the restaurant industry can benefit from.

WHAT’S HAPPENING! SCAE Ireland has launched an exciting new programme as Dublin gears up for World of Coffee 2016. The local chapter has created a new World of Coffee Ambassadors’ Club which will feature up to 35 top cafés, restaurants, hotels and bars serving quality coffee in the Irish capital, and support them through a range of training and marketing initiatives. While the speciality coffee community is looking to the future with optimism and confidence, there are also great challenges to face. The new Sustainability Forum is to become the hub for discussion at World of Coffee, with key talks on the economic, environmental and social challenges the industry faces. There will be a full programme of activities in the pipeline – Re:co (Regarding: coffee) is a unique European Coffee Summit designed for high-level discussion, leading innovation and strategy development for those passionate and influential in the world of specialty coffee. A New Trends Zone will also help visitors keep abreast of the latest developments in coffee, shining a spotlight on exciting new products. Thrilling competitions like the World Barista Championship, the World Brewer’s Cup, SCAE Excellence Awards and Photography Awards as well as exclusive cuppings, educational workshops, inspiring seminars, networking events and a packed social programme. Another popular feature of the event is the New Product of the Show Awards. The Awards are only open to exhibitors at World of Coffee Dublin who have introduced a new product or service to the market since June 2015 OR will launch a new product at this year’s show in Dublin. The standard for these awards has always been extremely high and it is very prestigious to win. Book Your Tickets - You can avoid the queues at World of Coffee by registering for tickets now on www.worldofcoffee-dublin.com 58 WORLDCHEFS MAGAZINE


DUTCH VEAL with worldwide a llure

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

Seasoned veal roast

www.vandriegroup.com


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

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CYPRUS CYPRUS CHEF’S ASSOCIATION MR. PANIKOS HADJITOFIS TEL: +357 993 00 431 WWW.CYPRUSCHEFSASSOCIATION.COM CZECH REPUBLIC CYPRUS CHEF’S ASSOCIATION MR. PANIKOS HADJITOFIS TEL: +357 993 00 431 WWW.CYPRUSCHEFSASSOCIATION.COM DENMARK DANISH CHEF ASSOCIATION MR. UFFE NIELSEN TEL: +45 23411229 WWW.KFDK.DK DOMINICAN REPUBLIC ADOCHEFS DOMINICAN REPUBLIC MRS. DIANA MUNNE TEL: +809 621 3336 D.P.R. KOREA COOKS ASSOCIATION OF D.P.R KOREA MR. MME PAK MYONG SON TEL: +850 2 381 4427 / 4410 ECUADOR CHEFS ASSOCIATION OF ECUADOR MR. MAURICIO ARMENDARIZ TEL: +593 2466975 WWW.ASOCHEFECUADOR.NET EGYPT EGYPTIAN CHEFS ASSOCIATION MR. HOSSAM EL DIN MOHAMED (0020) 106 666 3280 / (0020) 122 345 3080 WWW.EGYPTCHEFS.COM ENGLAND BRITISH CULINARY FEDERATION MR. JIM EAVES WWW.BRITISHCULINARYFEDERATION.CO.UK FIJI FIJI CHEFS MS. SHAILESH NAIDU FINLAND FINNISH CHEF ASSOCIATION MRS. ULLA LIUKKONEN TEL: +358 50 66347 ULLA.LIUKKONEN@HOTMAIL.COM WWW.CHEFS.FI FRANCE MUTUELLE DES CUISINIERS DE FRANCE MR. PIERRE MIECAZE TEL: +33 (0) 1 42 61 52 75 GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM GREECE HELLENIC CHEFS ASSOCIATION MR. MILTOS KAROUBAS TEL. +30 210 8251 401 WWW.CHEFCLUB.GR GUAM MICRONESIAN CHEFS ASSOCIATION MR. PETER DUENAS HONG KONG HONG KONG CHEFS ASSOCIATION MR. MAK KAM KUI TEL: +852 25 827 180 WWW.HONGKONG-CHEFS.COM HUNGARY HUNGARIAN NATIONAL GASTRONOMIC ASSOCIATION MR. ANDRÁS KRIVÁCS TEL: +36 70 9770 111 WWW.MNGSZ.EU ICELAND ICELANDIC CHEFS ASSOCIATION MR. BJÖRN BRAGI BRAGASON TEL: +354 696 4443 WWW.CHEF.IS INDIA INDIAN FEDERATION OF CULINARY ASSOCIATIONS MR. MANJIT SINGH GILL TEL: + 0124 417 2001 WWW.IFCA.INFO INDONESIA ASSOCIATION OF CULINARY PROFESSIONALS INDONESIA MR. STEFU SANTOSO TEL: +62 888 973 8850 WWW.ACP-INDONESIA.NET WWW.BALICHEFS.COM IRELAND PANEL OF CHEFS OF IRELAND MR. EOIN MC DONNELL TEL: +353 087 6799 408

ISRAEL ISRAELI CHEFS ASSOCIATION MR. LEON MENAHEM TEL: +972 50 4242 600 ITALY FEDERAZIONE ITALIANA CUOCHI MR. ROCCO CRISTIANO POLUZZO TEL: +39 06 4402178 WWW.FIC.IT JAPAN ALL JAPAN CHEFS ASSOCIATION MR. TOSHI UTSUNOMIYA TEL: +81 3 5473 7275 WWW.AJCA.JP JORDAN THE JORDANIAN CHEFS ASSOCIATION MR. AHMAD JAMAL SAMMOUR TEL: +96 279 515 7494 KAZAKHSTAN CULINARY ASSOCIATION OF KAZAKHSTAN REPUBLIC MS. YELENA AASHCHINSKAYA TEL: +7 7162 251345 WWW.KAZ-CHEFS.KZ KENYA KENYA CHEFS ASSOCIATION MR. GURPREET SINGH MEHTA TEL: +254704595744 KYRGYZSTAN ASSOCIATION OF COOKS OF THE KYRGYZSTAN MR. SHUHRAT SHARIPOV TEL: +99 6556 777 356 WWW.CHEFS.KG

MONTENEGRO CHEFS ASSOCIATION OF MONTENEGRO MR. VUKSAN MITROVIC TEL: +86 468 246 WWW.CHEFSMONTENEGRO.COM MOROCCO MOROCCO CHEFS ASSOCIATION MR. KAMAL RAHAL ESSOULAMI TEL: +212 522 97 95 60 WWW.FMAC.MA MYANMAR MYANMAR CHEF’S ASSOCIATION MR. OLIVER E. SOE THET TEL: +95 1 501123 WWW.MYANMARCHEFS.COM NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. SANET PRINSLOO TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM NEPAL CHEFS ASSOCIATION OF NEPAL MR. RATNA BAHADUR THAPA NETHERLANDS KOKSGILDE MR. WALDRIK CREMER TEL: +31 (0) 6 53308780 WWW.KOKSGILDE.NL NEW ZEALAND NEW ZEALAND CHEFS ASSOCIATION INC. MR. GRAHAM HAWKES WWW.NZCHEFS.ORG.NZ

LATVIA LATVIAN CHEFS CLUB MS. SVETLANA RISKOVA TEL: +371 29238453 WWW.CHEF.LV

NORWAY NORWEGIAN CHEFS ASSOCIATION MS. ELISABETH BRYNE TEL: +47 51 47 46 WWW.NKL.NO

LEBANON LEBANON HOSPITALITY SERVICES S.A.R.L MR. JOUMANA SALAMÉ TEL: + 96 136 57 655

PAKISTAN MR. M. ZUBAIR KHAN WWW.CAP.NET.PK

LIBERIA LIBERIA PROFESSIONAL CHEFS ASSOCIATION MR. EDWIN LAWRENCE JOSIAH TEL: +231 0776 015411 EDWINJOSIAH@LIVE.COM LITHUANIA ASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERS MR. DARIUS DORBAVOLSKAS TEL: +370 615 67405 WWW.LRVVK.LT LUXEMBOURG VATEL CLUB LUXEMBOURG MR. ARMAND STEINMETZ TEL: + 352 802 453 WWW.VATEL.LU MACAU MACAU CULINARY ASSOCIATION MR. RAYMOND VONG TEL: +853 85983 148 WWW.MACAUCULINARY.NET MACEDONIA ASSOCIATION OF CHEFS GASTRO MAK MS. ADRIJANA ALACHKA TEL: +38976573265 WWW.GASTROMAK.EU.MK MALAYSIA PROFESSIONAL CULINAIRE ASSOCIATION OF MALAYSIA MR. CHERN CHEE HOONG TEL: +603 9274 0217 WWW.MALAYSIACHEFS.COM MALDIVES CHEFS GUILD OF MALDIVES MS. MARIYAM NOORDEEN TEL: +960 777 3385 MALTA MALTA CHEFS SOCIETY MR. PAULINO SCHEMBRI TEL: +356 21 523 667 WWW.MALTACHEFSSOCIETY.ORG

PALESTINE PALESTINE CHEFS CLUB ASSOCIATION MR. NADIM MOHAMMAD MILHEM TEL: +972 (02) 277 0462 PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. ANDRES ATAPOMA TEL: +511 7856524 WWW.APCCAPERU.ORG PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. FERNANDO FIDEL C. ARACAMA TEL: +632 844 2787 WWW.LTBCHEFS-PHILS.COM POLAND POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION MR. JAROSLAW USCINSKI TEL: +48 510 126 484 WWW.OSSKIC.ORG.PL PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. FAUSTO AIROLDI TEL: +351 213 622 705 WWW.ACPP.PT PUERTO RICO ACF THE CHEFS AND COOKS ASSOCIATION OF PUERTO RICO M. MARCOS A. RODRIGUEZ CABAN TEL: +787 257 7373 WWW.FACEBOOK.COM/ACFPUERTORICOCHAPTER QATAR QATAR CULINARY PROFESSIONALS MR. DAVID SOSSON TEL: +974 4479 2221 WWW.QATARCP.COM REPUBLIC OF BELARUS BELARUSIAN CULINARY ASSOCIATION MR. VIKTOR RADEVICH TEL: +375 296 789 100

MAURITIUS MAURITIUS CHEFS ASSOCIATION MS. AMBA THUNGAVELU WWW.MAURITIUSCHEFSASSOCIATION.COM

REUNION CERCLE DES EPICURIENS DE LA RÉUNION MR. JEAN-CLAUDE CLERET TEL: +33692619150

MOLDOVA ASSOCIATION OF CULINARY CATERING MOLDOVA MS. ELENA CIOBANU WWW.ACCM.MD

ROMANIA ASOCIATIA NATIONALA A BUCATARILOR SI COFETARILOR DIN TURISM MR. STEFAN BERCEA TEL: +40 0722 773 337 WWW.ANBCT-ROMANIA.RO

MONGOLIA MONGOLIAN COOKS ASSOCIATION MR. OKTYABRI JANCHIV TEL: +976 11 460 900 WWW.MGLCHEFS.MN

RUSSIA RUSSIAN CULINARY ASSOCIATION MR. VIKTOR BELYAEV TEL: +7 495 650 3756


SAMOA SAMOAN CULINARY ASSOCIATION AFFILIATE MEMBER MR. MICHAEL HARDY SAUDI ARABIA SAUDI ARABIAN CHEF ASSOCIATION MR. YASSER B. JAD TEL: +966 2 6846266/6267 WWW.SAUDICHEFSASSOCIATION.COM SCOTLAND FEDERATION OF CHEFS SCOTLAND MR. IAN MACDONALD TEL: +44 01698 232603 WWW.SCOTTISHCHEFS.COM SERBIA CULINARY FEDERATION OF SERBIA MR. ZORAN MISKOVIC TEL: +381 11 2681 857 WWW.SERBIAN-CHEFS.RS SINGAPORE SINGAPORE CHEFS ASSOCIATION MR. EDMUND TOH TEL: +65 6885 3074 WWW.SINGAPORECHEFS.COM SLOVAKIA SLOVAK UNION OF CHEFS AND CONFECTIONERS MR. BRANISLAV KRIZAN TEL: + 421 2 5464 8417 WWW.SZKC.SK SLOVENIA SLOVENIAN CHEFS ASSOCIATION MR. JOSEF OZELI TEL: + 386 41 371 651 WWW.KUHARJISLOVENIJE.SI SOUTH AFRICA SOUTH AFRICAN CHEFS ASSOCIATION MR. STEPHEN BILLINGHAM TEL: +27 11 482 7250 WWW.SACA.CO.ZA SOUTH KOREA KOREA COOKS ASSOCIATION MR. JEONG-HAK KIM TEL: +82 2 734 1545 SPAIN FEDERACION DE ASOCIACIONES DE COCINEROS Y REPOSTEROS DE ESPANA MR. SALVADOR GALLEGO JIMINEZ WWW.FACYRE.COM SRI LANKA CHEFS GUILD OF LANKA MR. TYRELL WASALATHANTHRIE TEL: +9 411 2055 041 WWW.CHEFSGUILDOFLANKA.COM SYRIA THE SYRIAN CULINARY GUILD MR. MAJED AL SABAGH MAJED@CIC-UAE.COM SWEDEN SWEDISH CHEFS ASSOCIATION MR. CONNY ANDERSSON TEL: +46 733 648010 WWW.SVENSKAKOCKARSFORENING.SE SWITZERLAND SOCIETE SUISSE DES CUISINIERS MR. PETER WALLISER TEL: +41 41 418 22 22 WWW.HOTELGASTROUNION.CH TAIWAN TAIWAN CHEFS ASSOCIATION MR. JERRY CHEN TEL: +886 4 24261248 WWW.FORMOSACOOKING.COM.TW THAILAND THAI CHEFS ASSOCIATION MR. SOMSAK RARONGKUM TEL: +66 84 5589 292 WWW.THAILANDCHEF.IN.TH TOGO JEUNES CHEFS TOGO MR. TOSSOU OUTSA TEL: +228 91885 TUNISIA MAITRES DES SAVEURS ET GASTRONOMES DE TUNISIE MR. NEBIL ROKBANI TEL: +216 23 335300 TURKEY COOKS AND CHEFS FEDERATION OF TURKEY MR. Y. YALCIN MANAV TEL: +90 (212) 272 46 40 WWW.TUMAF.ORG.TR UKRAINE ASSOCIATION OF CULINARY WORKERS OF UKRAINE MR. MIKHAILO PERESIGHNYI TEL: + 67 503 44 12 WWW.UKRAINE-ACU.ORG.UA

U.S.A AMERICAN CULINARY FEDERATION MR. THOMAS MACRINA TEL: + 1 904 824 4468 WWW.ACFCHEFS.ORG UNITED ARAB EMIRATES EMIRATES CULINARY GUILD MR. UWE MICHEEL TEL: +9714 3403128 WWW.EMIRATESCULINARYGUILD.NET UZBEKISTAN ASSOCIATION OF COOKS OF UZBEKISTAN MR. UMAROV AKBAR HAMDAMOVICH TEL: +99871 265 2771 WWW.CHEFS.UZ VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MR. DAVID HOLLIDAY TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM VENEZUELA ASOCIACION DE CHEF DE VENEZUELA MS. ELIA NORA RODRIGUEZ TEL: + 58 241 8 255064 WWW.VENEZUELACHEF.COM VIETNAM THE SAIGON PROFESSIONAL CHEFS GUILD MR. LY SANH TEL: +84 8 382 44691 WWW.VIETNAMCHEFS.COM WALES CULINARY ASSOCIATION OF WALES MR. ARWYN WATKINS TEL: +44 1341 247 268 WWW.WELSHCULINARYASSOCIATION.COM

ASSOCIATE MEMBERS ARGENTINA INSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA SEBESS MARIANA@MAUSIWEB.COM WWW.MAUSIWEB.COM AUSTRIA KLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER WALDER OFFICE@KKK.AT HUNGARY CHEF CLUB ‘99 MR. MARTON KAROLY CHEFCLUB@HUNGUESTHOTEL.HU

TURKEY TURKISH NATIONAL CULINARY FEDERATION TAFED MR. ZEKI ACIKOZ USA SOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM UNITED KINGDOM INTERNATIONAL MILITARY CULINARY ORGANISATION MR. GEOFFREY ACOTT

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VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM

USA CULINARY INSTITUTE LE NÔTRE MR. JEAN LUC HAUVILLER WWW.CULINARYINSTITUTE.EDU USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU USA THE CHEFS ACADEMY WWW.THECHEFSACADEMY.COM

AUSTRALIA WA CULINARY YOUTH CLUB WWW.FACEBOOK.COM/WA-CULINARY-YOUTH-CLUB

CHINA SHANGHAI JUNIOR CHEFS CLUB TEL: +86 21 33135647 SHJUNIORCHEFS@GMAIL.COM WWW.SHANGHAIJUNIORCHEFS.ORG HONG KONG HONG KONG YOUNG CHEFS CLUB CONTACT: MR. KEVIN WONG WWW.HKYCC.HK/ INDONESIA YCCI YOUNG CHEFS CLUB INDONESIA WWW.FACEBOOK.COM/YCCIYOUNGCHEFSCLUB INDONESIA YCCI BALI CULINARY PROFESSIONALS JR CHEFS BALI CHAPTER WWW.BALICHEFS.COM MALAYSIA YOUTH CHEFS CLUB MALAYSIA WWW.FACEBOOK.COM/CAMYOUTHCHEFS

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USA ACF YOUNG CHEFS CLUB WWW.ACFCHEFS.ORG WWW.FACEBOOK.COM/ACFCHEFS TWITTER.COM/ACFCHEFS

RUSSIA PIR GROUP WWW.PIR.RU

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MONGOLIA MONGOLIAN ASSOCIATION OF MASTER CHEF MR. BUYANDELGER DORJGOTOV

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61


WORLDCHEFS EVENTS CALENDAR 2016 WORLDCHEFS COMPETITIONS

WORLDCHEFS JUDGING SEMINARS

9 September 2016

5-6 September 2016

22-25 October 2016

25 February 2017

Baltic Culinary Heritage – Latvia IKA Olympiade der Köche – Germany

Ekaterinburg – Russia Dubai – UAE

27-30 October 2016

Makro Horeca – Thailand

13-15 November 2016

Saudi Horeca – Saudi Arabia

21-24 November 2016

Salon Culinaire – Saudi Arabia

25-27 November 2016

2016 Atlantic Chef Cup Asian Young Chefs Knife Skills Competition – Taiwan

6-7 December 2016

La Cuisine by SIAL – UAE

24 February – 2 March 2017 Emirates Salon Culinaire – UAE

62 WORLDCHEFS MAGAZINE

CHEF2CHEF WORKSHOPS

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