WORLDCHEFS Issue 19 Anno 2017 People Behind Worldchefs
Worldchefs Inside Worldchefs
OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES
Whatâ€™s happening Down Under
Score your Dream Job
In & Out
The Bake Craft
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FROM THE PRESIDENT DEAR MEMBERS OF WORLDCHEFS AND PARTNERS, For the past few months, the Worldchefs team, including Executive Committee, Board of Directors, the new Committee Chairs and all the involved committee members have been working very hard on the planning, to achieve our goals. We now have individual missions for the committees, guidelines, as well as short and long-term missions. In the past three months, I was travelling to many countries and regions where WORLDCHEFS is present and areas where WORLDCHEFS will grow. THOMAS GUGLER WORLDCHEFS – PRESIDENT
WORLDCHEFS MAGAZINE COVER PHOTO PHOTOGRAPHY BY TBH PHOTOGRAPY PUBLISHER WORLDCHEFS WORLDCHEFS
310 RUE DE LA TOUR CENTRA 278 94576 RUNGIS CEDEX FRANCE T: +33(0)1 46 87 65 10 E: OFFICE@WORLDCHEFS.ORG
MANAGING DIRECTOR RAGNAR FRIDRIKSSON RAGNAR@WORLDCHEFS.ORG
95 percent of all these successful travels have been supported and funded by companies and associations who are seeing the importance of these travels with the partnership of our association. Many of our colleagues met during this trip also gave positive feedback on this initiative.
MANAGING EDITOR JENNY TAN
There are so many regions around the world that need our support in education, sustainability lectures and other causes. I appeal to you to lend a hand whenever you can.
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Special thanks goes to my office team, who have been giving their utmost best and showing good progress . From working with sponsors to planning for the next Worldchefs Congress, we are happy to see so many registrations. Don’t forget to register as soon as possible in order to get the early bird specials. A special token of appreciation goes to all the past presidium members, the committee chairs and committee members who have served WORLDCHEFS for a long time and my personal gratitude and words of thanks to all of them. To all the new members, all the best for the future and may the best results bring benefits to our members and partners in the organisation. With my warmest culinary greetings and wishes! Yours, Thomas Gugler Worldchefs President
CREATIVE DIRECTOR & DESIGN TOMAS BOLLI HAFTHORSSON TOMASBOLLI@GMAIL.COM
PR & MARKETING ANDIE PETRUZELLA
EXECUTIVE COMMITTEE PRESIDENT THOMAS GUGLER VICE-PRESIDENT MARTIN KOBALD SECRETARY GENERAL CORNELIA VOLINO ASSISTANT VICE PRESIDENT UWE MICHEEL PRESIDENT AMBASSADOR LIAISON ASIA KK YAU BOARD MEMBERS CHARLES CARROLL PAST PRESIDENT
CONTINENTAL DIRECTOR AMERICAS
CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST
CONTINENTAL DIRECTOR PACIFIC REGION
CONTINENTAL DIRECTOR ASIA
CONTINENTAL DIRECTOR EUROPE NORTH
CONTINENTAL DIRECTOR EUROPE CENTRAL
CONTINENTAL DIRECTOR EUROPE SOUTH
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CONTENTS 04 FROM THE PRESIDENT
WORLDCHEFS AND YOU 06 WORLDCHEFS NEWS 19 A LOOK WITHIN 20 INSIDE WORLDCHEFS 23 MALAYSIA – BAGUS! 24 THE BAK KUT TEH STORY CORNELIA VOLINO CANADA
KAREN MICHAELA TAN MALAYSIA
26 THE LIFE AFTER 28 THE YOUNG AUSSIE DYNAMITES 30 ON A MISSION: LESS WASTE, MORE TASTE 32 HOW TO SCORE YOUR DREAM JOB 34 WORLDCHEFS GLOBAL CULINARY CERTIFICATION 36 MASTER CHEF 38 ON THE PLATE
54 WORLDCHEFS COMMITTEES 2016-2020 56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS DALE LYMAN AUSTRALIA
LARS CHARAS NETHELERLANDS
58 WORLDCHEFS EVENT CALENDAR 2017
IN&OUT OF THE KITCHEN 42 IN&OUT OF THE KITCHEN NEWS
We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not necessarily the official view of Worldchefs.
46 PAINS & TRADITION 50 THE GLOBAL COMMUNITY 51 DILMAH ALWAYS TEATIME CHALLENGE
52 A PHOTO ESSAY
If you wish to express your point of view please contact us at editorial@ worldchefs.org
SPECIAL THANKS TO: City & Guild Dilmah Electrolux Professional Feeding Good Nestlé Professional Sterling Halibut VanDrie Group Worldchefs Young Chefs Club
WORLDCHEFS – NEWS
OVER IN ARGENTINA The President of the Asociacion Argentina Cocina Regional, Cristian Ponce de León, will lead a new tv programme on Direct TV. Argentinian Asado, anyone?
SOUTH AMERICA FAMILY EXPANDS
HONOURED BY PRESIDENT OF HUNGARY All Japan Chefs Association (ACJA) President Toshi Utsunomiya recently received an honorable award from the President of Hungary. President Utsunomiya has contributed greatly to promoting Hungarian food products in Japan for a long time. The award ceremony was held on March 6th, 2017 at the Embassy of Hungary in Tokyo, Japan. The decoration and certificate were given out by the subordinate officer Gyorgy Czervan of the Ministry of Agriculture, who visited Tokyo for this ceremony. This is a great honour - heartfelt congratulations go out to President Utsunomiya, pictured above taking part in an International Chefs Day event in 2016.
“We welcome Panama as a new country associate, and have reinstated Argentina and Colombia. We have also applications from Paraguay, Uruguay, Bolivia and Mexico. We look forward to growth in 2017!” - Claudio Ferrer, Continental Director, South America
CHEF IN WHITES Worldchefs is proud to announce the partnership with Chef Works, which was inked at HOFEX in Hong Kong. Chef Works is an industry leader in the design, development and management of uniform and culinary apparel programs across the globe. With this collaboration, we look forward to more trendy, stylish chef whites in the near future! For more information, visit www.chefworks.com
WORLDCHEFS NEWS WALES HOSPITALITY The Culinary Association of Wales hosted the European conference at the Celtic Manor Resort in mid May, where Presidents of over thirty national chefs’ associations attended the two-day conference, supported by the Welsh Government and Visit Wales. Wales’ Cabinet Secretary for Environment and Rural Affairs Lesley Griffiths said: “We all know Wales is home to a wide range of world class food and drink products. This is reflected in the fact the industry is already more than half way towards achieving our target of 30% growth to £7 billion by 2020 and we now have 11 products that have received Protected Food Name status. So, this makes Wales the perfect place to host this most prestigious of events.This will be the ideal opportunity to promote our wonderful Welsh produce and for our food and drink producers to strengthen and establish new relations with potentially influential customers from around the continent. 6 WORLDCHEFS MAGAZINE
WORLD ASSOCIATION OF CHEFS SOCIETIES
We dedicated ourselves to design and produce a pan for every application: “The World’s Best* Pan” * “The World’s Best Pan” according to VKD, largest German chefs association VKD German Chefs Association
Euro-Toques European Union of Chefs
VKD German Chefs Association
WORLDCHEFS – NEWS
JUDGING IT UP IN THE AMERICAS!
Gert Klotzke, Judging Seminar instructor sharing his knowledge
NORDIC CHEFS ELECT NEW PRESIDENT Kristine Hartviksen, Past President of the Norwegian Chefs Association has recently been elected President of the Nordic Chefs Association. Shown here with (Left) Continental Director Northern Europe, Dragan Unic and Outgoing President Uffe Nielsen.
L to R Judging Seminar Host Mauricio Armendaris, President, Ecuadorian Chefs Association; Gert Klotzke, Chairman, Worldchefs Culinary Competition Committee; Claudio Ferrer, Worldchefs Continental Director Americas and the Caribbean and Cornelia Volino, Worldchefs Secretary General.
NEW EXECUTIVE DIRECTOR FOR CYPRUS NATIONAL CULINARY TEAMS Worldchefs Judging Seminar held in Quito, hosted by the Ecuadorian Chefs Association. Instructors included Gert Klotzke, Chairman of the Culinary Competition Committee and Claudio Ferrer, Continental Director of the Americas and Caribbean and participants from 12 countries. 8 WORLDCHEFS MAGAZINE
How’s this for a vote of confidence? Chef Nikolas Constantine won the unanimous vote to take on the role of the new Executive Director of Cyprus National Culinary Teams. A well-respected hospitality and culinary arts lecturer, he was a team member of Cyprus National Culinary Teams from 2013 till 2017, with global and local achievements.
WORLDCHEFS – NEWS
SUSTAINABLE KITCHEN - THE FUTURE The Egyptian Chefs Association conducted a first of its kind “The Sustainable Kitchen” training program in El Gouna, Hurghada in February. The Sustainable Kitchen training program marked the launch of the “Sustainable Food on Holiday” - an industry project initiated by Futouris. This member-based organization is the sustainability initiative of the German-speaking tourism industry. Egypt is a popular tourist destination for the German-speaking tourism industry. Research indicated that more than 55% of German package holiday travellers strongly agreed that travel companies should not only meet but exceed ecological and social standards, even if this would cause an increase in prices. The training which took place in El Gouna was attended by more than 50 key position holders of the hotel industry among them Executive Chefs, Food & Beverage Managers, Director of Operations, Cost Controllers and Purchasing Managers. The training was conducted by ECA Board Member and Food Business Entrepreneur Ramy Hassan and Chairman of the Red Sea Chefs Chapter Chef Essam Sayed and ECA’s Executive Director Mirjam van IJssel. The combination of the different expertise of these three trainers and the various exercises and case studies made the training highly interactive and productive.
AN ITALIAN WIN The Italian Federation took part in the second edition of the Italian Food Championships held at the Rimini Fair during “Beer Attraction” the international fair dedicated to specialties in the beer, artisanal beer, food and technology industries. The team spirit triumphed. “We knew we could rely on extraordinary people, and when I say this, I refer to all the participants in the competition who, from the first to the last day, made this wonderful event unforgettable”, stated the president of the FIC, Rocco Pozzulo, who adds, “I also want to thank the entire team of the Italian Federation of Chefs that works 365 days a year, works by my side, and has achieved all this: the teams are the backbone of the Championship!”
FINDING STARS IN SHANGHAI At the Finals of 2017 Hotelex Shanghai — “The Rising Star” Chef Competition, teams from vocational high schools and colleges from such provinces and cities as Shanghai, Guangzhou, Zhejiang, Jiangsu, Chongqing and Sichuan participated. It is an international platform on which teachers, students and young chefs can showcase their culinary skills and present their brilliant new ideas. After two days’ keen competition, Sichuan Tourism University won the laurel.The competition has also helped people experience a thorough understanding on Chinese cuisine, culinary education and social demand, and accelerated the internationalization of modern culinary education. WWW.WORLDCHEFS.ORG
WORLDCHEFS – NEWS
WORLDCHEFS IN CUBA! Cuban cuisine took centre stage on April 2nd, in a meeting of Worldchefs and the Federation of Culinary Associations of the Republic of Cuba (FACRC) at the restaurant school, Arte Chef in Havana, Cuba. FACRC President Eddy Fernández Monte, a Worldchefs Honorary member and Ethnic Cuisine Advisor for Central and South America, presided over the meeting.
first Latin American country to join over 40 years ago through the efforts of the Late Chef Gilberto Smith Duquesne. She also stressed the importance of “training trainers” and shared the good news that plans are underway for the Worldchefs certification program of chefs, culinary instructors and cooks to be made available to Cuba in Spanish. Currently available is the Worldchefs Approved Schools Program to recognize and provide guidance for culinary schools to reach international standards of quality education. Christopher Koetke, Chairman of the Worldchefs Feed the Planet and Sustainability Program shared details of the sustainability program available in Spanish and the opportunity to immediately launch this program in Cuba.
The Worldchefs delegation included: Claudio Ferrer, Continental Director of the Americas and Caribbean Islands; Cornelia Volino, Secretary General; Christopher Koetke, Chairman of the Feed the Planet and Sustainability Committee; Marcos Rodriguez Caban, President of the Puerto Rico Chef Association and Ruben Baez of the Culinary Association with Regional Identity Argentina (ACRA).
The chefs also shared the importance of international competitions as a great platform to encourage international standards while showcasing authentic Cuban cuisine and its rich heritage on the world stage.
Worldchefs Continental Director Ferrer presented a declaration to FACRC President Fernández Monte recognizing Cuban cuisine as a World Intangible Heritage. The recognition was due to their significant efforts toward protecting the identity and continuity of Cuban gastronomy and promoting the respect for cultural diversity and human creativity. The declaration further cited that the local cuisine, while maintaining its influence of different cultures, is distinctly identifiable by its flavor, ingredients, combination and cooking techniques. Cuban cuisine has maintained its authenticity and culinary traditions over the years and is now both recognized and respected on a global scale.
During their visit, the Worldchefs delegation and members of FACRC visited hospitality schools in Havana and local chef branches in Matanzas and Varadero.
During the event, both organizations made a commitment to further support and encourage the gastronomic development of Cuba. Secretary General Volino recognized Cuba’s role in Worldchefs as the 10 WORLDCHEFS MAGAZINE
Upon conclusion of the meeting, FACRC recognised Continental Director Ferrer and Secretary General Volino as Members of Honor, while Christopher Koetke, Chairman was distinguished with Culinary Merit.
To encourage future growth and collaboration for FACRC, the Worldchefs delegation also made presentations to the Cuban Ministries of Tourism and of Interior Trade and were welcomed by the United States Embassy to begin talks of mutual support. More News to come from...VIVA CUBA!
WORLDCHEFS – NEWS
A TRIUMPHANT 18TH EDITION OF THE HOSPITALITY SALON CULINAIRE AT HORECA LEBANON HORECA, the annual meeting place for the hospitality and foodservice industries, rounded off a spectacular four days at Beirut’s BIEL exhibition center on Friday the 7th of April. Spotlighting the latest innovations, trends and developments in the hospitality and foodservice sectors in Lebanon, the event was hailed a resounding success, bringing together more than 25 local and international experts in more than 60 daily competitions, events, demonstrations and workshops. The rich program was enjoyed by more than 18,000 local, regional and international visitors who were able to source new products from over 350 stands. In its commitment to reward talent and creativity, the exhibition hosted the renowned Hospitality Salon Culinaire, an event endorsed by Worldchefs and L’Académie Nationale de Cuisine, for the 18th consecutive year.Through more than 30 live cooking and display competitions, the profile of more than 300 chefs in Lebanon was elevated as they were judged by a panel of leading international chefs including Worldschefs president, Thomas A. Gugler, three-Michelin star chef Thomas Bühner, Meilleur Ouvrier de France Guillaume Gomez, certified master chef Tarek Ibrahim, and world pastry champion Thierry Bamas, to name just a few. Special competitions were also held for the Lebanese army chefs to highlight their skills. Gold medal winners at the Hospitality Salon Culinaire were awarded cash prizes and international training opportunities. Elsewhere, the Junior Chef Competition provided a platform for young talents and professionals to showcase their skills, while the Atelier Gourmand staged a series of exciting workshops with French chefs working in Lebanon. HORECA returns to Beirut, Lebanon on 20-23 March 2018 for its 25th edition. For complete info, pls visit www.worldchefs.org
WORLDCHEFS IS PLEASED TO CONGRATULATE AND WELCOME 2 NEW PRESIDENTS IN NORTH AMERICA The Canadian Culinary Federation recently elected Simon Smotkowicz, CCC as their National President for 2017-2020, while the American Culinary Federation elected Stafford DeCambra, CEC, CCE, CCA, AAC as National President for 2017-2019, commencing his term during the 2017 ACF National Convention in Orlando, Florida. Congratulations to both Chefs and their respective Worldchefs Member Associations. WWW.WORLDCHEFS.ORG
WORLDCHEFS – NEWS
APF A SUCCESS The recent Asia Presidents Forum welcomed 15 associations (from 16 locations) at the Disney Hong Kong hotel. Thanks to sponsors Nestlé Professional, Electrolux and Dilmah, more than 60 chefs gathered and networked, sharing ideas and finding ways to learn from each other and together. The day was kicked-off with a welcome from President Eddy Leung of the Hong Kong Chefs Association, and opening address by Asia Continental Director Dr Rick Stephen, who each expressed delight in the large number of countries in attendance, as well as thanks to the sponsors and organizers. Some program highlights included member country presentations, where representatives delivered news on the status of their respective associations as well as partaking in cultural cooking demonstrations from around the region. KK Yau presented the latest on Congress 2018, proudly being held in Asia, and invited those countries who committed to bring people to Congress up on stage, demonstrating in excess of 360 commitments to attend. Rochelle Schaetzl, a long-time friend of Worldchefs gave a great overview on what is happening this coming International Chefs Day. Members also got the chance to appreciate classical Chinese performances, such as ‘bian lian’ (the changing of masks) and hear from restaurateurs Christopher Mark and Syed Asim Hussein, of the Black Sheep restaurant group on how they expanded their empire to 13 outlets. Sponsor program updates, Worldchefs Without Borders overview, comments from the Presidium and a Worldchefs Q & A also filled the day. Congratulations to everyone involved for a productive and successful event.The details for the next APF are still being decided, but look forward to seeing everyone together again at Congress – Asia’s Congress! www.worldchefs2018.org 12 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
WORLDCHEFS – NEWS
THAIFEX & THAILAND ULTIMATE CHEF CHALLENGE AN EXTRAORDINARY SUCCESS. NEXT STOP - WORLDCHEFS CONGRESS & EXPO 2018! From the packed THAIFEX 2017 welcome given by Thailand’s Deputy Prime Minister, promising a fruitful event focused on “food for the future”, to the emotional closing ceremony for Thailand’s Ultimate Chef Challenge (TUCC), this year’s event was filled with skill, leadership and camaraderie.
When asked how he felt about competing on the world stage at the GCC finals, Chef Teeyasoontranon said: “I feel so proud… and so excited to join the finals in Kuala Lumpur. Of course, I will have to do a lot to prepare myself, I will practice to do my best for the people of Thailand.”
While the theme for THAIFEX 2017 was future trends, TUCC was a core heart of the event, and with it - the Asia regional qualifying rounds for the coveted Worldchefs Global Chefs Challenge Series (GCC) finals.
Big congratulations to our winners and to all of the competitors of this year’s GCC Asia regional event. Cheers and applause also go out to the international judging panel led by Dr Rick Stephen, and the TUCC organizing committee led by Willment Leong for an extraordinary competition.
The competition was fierce and the results mouthwatering! Asian chefs pitted their skills against each other, under the close watch of an esteemed panel of international judges, vying for top spot and the chance to move on to the prestigious Worldchefs GCC finals. Following three days of intense competition, the following winners were selected: 2017 Asia Regional GCC Global Chef: Chef Teerapat Teeyasoontranon, Thailand Chefs Association, Thai Culinary Academy. 2017 Asia Regional GCC Global Pastry Chef: Chef Pan Shih En, Taiwan Chef Association. 2017 Asia Regional GCC Global Young Chef: Chef Yang Yang Shen, China, Shanghai Disney Resort. 14 WORLDCHEFS MAGAZINE
The GCC finals for Global Chefs and Global Pastry Chefs will be held at the Worldchefs Congress & Expo in Kuala Lumpur, Malaysia, July 11 – 14, 2018. Planning for the next Young Chefs Finals are still underway. For upcoming GCC regional results, taking place across the globe throughout the year – visit us at www.globalchefschallenge.org And don’t miss your chance to be part of the action at the Global Chefs and Global Pastry Chefs challenge finals – secure your spot at Congress now www.worldchefs2018.org
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WORLDCHEFS – NEWS
RAISING FUNDS FOR CHARITY Chef Tony Khoo from Singapore, part of the World Chefs Without Borders committee has raised more than SGD1 million for charity through his personal efforts. He shares how raising funds regularly has changed his perspective.
WHAT ARE THE MILESTONES? We kept on raising funds, and when I reached the SGD$600,000 mark, more people started hearing about these efforts, even though we are rather quiet about what we do. I have a regular customer, who came up to me and sponsored $200,000, just like that, no questions asked. When you are sincere and true about your efforts, I think it’s clear for all to see. When I hit the $800,000 mark, another sponsor came up and donated $270,000 so it would exceed the one million mark.
HOW DID YOU START RAISING FUNDS FOR CHARITY? It started with my first cookbook, which was titled “To Be a Chef ”. It began because I wanted to tell my story, and I wanted to have full control of the project, so I chose to self-publish it. I worked with FoodCult to produce this project, and it took more than 6 months to put it together. My brief was very simple, when we embarked on this project. The first was to share my life journey through my cookbook. The second, was to raise funds for charity. What the team did was to work with Community Chest, who matched us with a local bank, and we raised more than $100,000 that night. WHAT HAPPENED AFTER? This was in 2011 and that experience taught me that we as chefs can do more. For the launch of the cookbook, I invited my fellow chefs to cook with me , and there was a lot of collective power in that. After that, we just continued and did our own charity projects. It was also good bonding, instead of just going out and making merry. The feedback from the chefs is that they felt this was much more meaningful. Many of them went on to do their own charity projects in their countries. I also went on to do another cookbook, which further raised funds. 16 WORLDCHEFS MAGAZINE
WHAT WAS THE MOST MEANINGFUL EVENT? Every fund raiser is different, and we learn new things each time. But the recent fund raiser with the sponsor who donated $270,000 was memorable. His request was for us to cook for the patients at the Assisi Hospice and their caregivers. For me, it was very interesting as people always forget about the caregivers, and they are taken for granted. So we threw a gala dinner for all the Assisi caregivers at the hotel and also at the hospice. WHAT DID YOU COOK? They all had their requests, mostly for sinful dishes, like char kway teow, satay – all street food and unhealthy! All were so pleased they could enjoy this kind of dishes prepared by chefs. We did this buffet style, so it was quite a spread. Eventually, I also came up with my own money and pooled funds with my regular customers for a separate event. For me, it was very moving, because for the patients of the hospice, this is one of their last meals. And we helped make their food memory possible WHAT ADVICE WILL YOU GIVE TO OTHER CHEFS IF THEY WANT TO DO CHARITY EVENTS LIKE YOU? It’s up to you how much you want to do, or how much you can do. The most important thing is to just start, no matter how small. WHAT’S NEXT FOR YOU? At the Food & Hotel Myanmar, we are visiting the orphanage with the Society of Chinese Cuisine Chefs Singapore. We will be giving school bags and educational materials for about 450 teenagers there. After that, whatever comes my way, we will try our best.
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BE PART OF THE GLOBAL CHEF’S EVENT OF THE YEAR! EARLY REGISTRATION FOR WORLDCHEFS CONGRESS & EXPO 2018 MALAYSIA AVAILABLE NOW! CHEFS / DELEGATES 750 EU YOUNG / RETIRED CHEFS 550 EU
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WORLDCHEFS – INSIDE WORLDCHEFS
A LOOK WITHIN This brand new section highlights the people of Worldchefs, who volunteer with their committee.
Andy Cuthbert, Chairman, United Arab Emirates Our mission is… to provide the association a sustainable framework for the Congress for the future, building on past experience and changing needs of the membership. To give members an enjoyable, educational and fun Congress to be remembered. The committee is dedicated… to everything to do with the Congress! We plan, plan and plan again, review, revise, move forward. Worldchefs members should be involved... it is for their enjoyment and inclusion. Every President must take the responsibility to help the association have a successful Congress and the Presidents or representative from each country must be in attendance. Young chefs can be involved… we have a dedicated programme through our beloved Dr Billy Gallagher, the Billy Gallagher Young Chefs Forum (BGF) that runs along with the Congress. Young chefs participate in the main Congress but we run a series of dedicated activities for them through the BGF. The BGF was launched at the Kyoto Congress in 2002… and has grown with every Congress. Malaysia will be no different with expected numbers of young chefs to be more than 150. The involvement of our associations young chefs is a very important part of the sustainability of the Congress, if the young chefs do not find the Congress something to be part of then we will never be able to make the Congress sustainable. The Young Chefs Development Team will be very involved as always with the Congress and will run the BGF. I hope that… we are able to deliver Malaysia as the best Congress ever and that the planning for Russia starts early enough so as we can give members another memorable experience. Worldchefs is… the association for all cooks to be proud of and to be involved with. Supported by
CONGRESS COMMITTEE MEMBERS AND SPECIAL ADVISORS: Chairman: Andy Cuthbert, UAE Members: Charles Carroll, USA Kristine Hartviksen, Norway Special Advisor 2018 Congress: KK Yau, Malaysia Special Advisor 2020 Congress: Victor Belyaev, Russia
WORLD ASSOCIATION OF CHEFS SOCIETIES
WORLDCHEFS – INSIDE WORLDCHEFS
INTERNATIONAL CHEFS DAY COMMITTEE Joanna Ochniak, Chairman, Poland
International Chefs Day is… a day when Worldchefs and its members celebrate their profession, while using the opportunity to make a positive change within a Chef ’s vocation, their local communities and to make a difference in a young person’s life. This is a new committee… launched in 2017 and I have just been appointed the Committee Chairman. Since 2015, in partnership with Nestlé Professional, we have created campaigns that foster healthy eating habits among children. The International Chefs Day 2017 theme is: “Foods for Healthy Heroes”. We want to use this opportunity to teach kids about healthy eating by letting them be creative with food. With the Chef ’s input, education and help, the kids will be able to create recipes out of powerful healthy foods, turning them into “Healthy Heroes”. This 2017… we looked for Worldchefs members to help us promote a new generation of healthy eaters by submitting recipes for potential use in the campaign. These recipes are to always be a reflection of local healthy eating habits. We hope… Worldchefs members, including young chefs, will participate in International Chefs’ Day! We are also grateful to have the help of our main partner, Nestlé Professional. They develop our annual marketing campaign and the promotional marketing materials, and also provides local support through their national country managers. In the next 3 years… we hope the whole world would have heard about International Chefs Day. Dr. Bill Gallagher created International Chefs Day in 2004 for Chefs to celebrate our noble profession and to highlight the role and responsibilities that we share. Worldchefs is... the association that serves the Chefs of today, develops the Chefs of tomorrow and supports them in their efforts to advance their careers.
INTERNATIONAL efs Day Ch
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INTERNATIONAL CHEFS DAY COMMITTEE Chairman: Joanna Ochniak, Poland Vice Chairman: Simon Smotkowicz, Canada Members: Kim-Haavard Larsen, Norway Tony Chang, Taiwan Ann Brown, Scotland Hilmar Bragi Jonsson, Iceland Bernd Uber, Australia Marcos Rodriguez Caban, Puerto Rico Thomas Haller, UAE
WORLDCHEFS – INSIDE WORLDCHEFS
FEED THE PLANET AND SUSTAINABILITY COMMITTEE Christopher Koetke, Chairman, USA
Our mission is… largely focused on sustainability efforts within the framework of Worldchefs. We are taking the sustainability curriculum that was developed and beta tested last year and moving it out into culinary schools and chef societies. We are also working on a number of specific projects throughout the world that center around local sustainability initiatives or educational objectives to improve the lives of those with little opportunity. I am proud of… the fact that the curriculum is being implemented all over the world. We have recently added a robust assessment protocol to be able to track the sustainability curriculum results.
I joined the committee because… I believe when an organization like Worldchefs focuses on initiatives to improve the status of the planet and improve the lives of people without many opportunities, it is indicative of a healthy organization. Organizations that focus too much inwardly and not externally become irrelevant and eventually die. I know that we chefs are incredibly giving with our time and talents, and the Feed the Planet initiatives will give our members opportunities to do just that. We are grateful for help from… Unilever, which was instrumental in providing the financial assistance with the sustainability curriculum and I am personally grateful for their initial partnership. Currently, we work hand-in-hand with Electrolux. It is a huge pleasure to work with such a group of dedicated professionals at Electrolux. We partner with AIESEC on a number of projects as well. They are a critical component of these projects! In 3 years… I see the sustainability curriculum taught routinely throughout the world. I see it changing the way that our chefs cook and run their restaurants. I see the young chefs becoming a strong instrument for change. I see the sustainability curriculum growing in size and scope. I also envision that Worldchefs with Electrolux and AIESEC will have many fully-functioning projects around the world that will be making a noticeable difference. Worldchefs is… A group of like-minded professionals from across the world who support each other and who are dedicated to their profession and the well-being of the planet and society.
FEED THE PLANET AND SUSTAINABILITY COMMITTEE MEMBERS AND SPECIAL ADVISORS: Chairman: Chris Koetke USA Vice Chairman: Shonah Chalmers, Canada Members: Hilmar Bragi Jonsson, Iceland Cristian Ponce de Leon, Argentina Arwyn Watkins, Wales Gabriel Levionnois, Pacific Rim Special Advisors: Lars Charas, Netherlands Rosa Maria, Moraes Brazil Peter Rehn, Sweden Frank Fol, Belgium
WORLDCHEFS – INSIDE WORLDCHEFS
HISTORICAL COMMITTEE Otto Weibel, Chairman, Singapore
Worldchefs is approaching the 90th anniversary…The foundation of our society in October 1928 and the appointment of the Doyen of Chefs, Auguste Escoffier as the first Honorary President of the Society is paramount information. Our committee ensures that the historical significance of our craft is preserved and recorded. The sole mission therefore is to provide a platform for all of our various chefs’ societies to be able to contribute their historically significant events to this documentation. There is an interactive forum… to record the historical facts of Worldchefs. This has been provided on Wikipedia, which is accessible to all members, and free to edit and add significant milestones. So far… we have held meetings held in Vietnam and Hong Kong to set the initial framework for the work of this committee, and now the actions follow. In the near future, we hope to have a record of achievements freely available to peruse and record on Wikipedia. Everyone can help… the Wikipedia site is accessible to all of our members around the globe, it is their living document, and therefore will only survive with the contributions that each and every one of them provides. Future plans… We have planted the first acorn, and with the provision of sunlight and water from our chefs worldwide, we may have a strong sapling that will grow into a wonderful large Oaktree, with its branches laden with historical fruit. Worldchefs is… a platform for researching, sourcing, collating and publishing our achievements around the globe. YOU CAN FIND MORE INFORMATION HERE:
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HISTORICAL COMMITTEE Chairman: Otto Weibel, Singapore Vice Chairman: Alan Palmer, Sri Lanka Secretary: Michael Strautmanis, Australia Member: Norbert Schmidiger, Switzerland
WORLDCHEFS – CONGRESS & EXPO 2017
MALAYSIA – BAGUS! We catch up with PCA, the Worldchefs chef association member from Malaysia, on their plans for the upcoming Congress. Kamaruddin Adnin, Deputy President, shares what’s in store. TELL US MORE ABOUT PCA PCA was established in 2016, right after the old association was resolved. The current PCA team is known as “the magnificent 7” – it’s a young team but willing to take on the challenges with guidance from the senior and mentor chefs. TELL US ABOUT THE CONGRESS HIGHLIGHTS We have been working on the 2018 Congress since we won the bid in Stavanger in 2016.There are many highlights, from heritage Malaysia food culture, masterclasses, Malaysian ingredients to our distinct culture!
WHAT’S SO UNIQUE ABOUT THIS CONGRESS? That it’s in Southeast Asia. It was 20 years ago that Singapore hosted the Worldchefs Congress.There’s been so many changes, so chefs can look forward to see the traditional Malaysian culture – the food, beautiful twin tower! Other than the Congress, the expo side will be run by MES/UBM for Worldchefs Congress Delegate & Trade visitors. WHAT’S THE EXPECTED TURNOUT? We are expecting 1000-1500 chefs from around the world. Malaysia promises a uniquely different Asian culture that is affordable, so there are many reasons to visit! WWW.WORLDCHEFS.ORG
WORLDCHEFS â€“ CONGRESS & EXPO 2018
THE BAK KUT TEH STORY When you visit the Worldchefs Congress in 2018, this is one dish you cannot miss. Known for its various styles in different countries, the Bak Kut Teh of Malaysia is in a class of its own.
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WORLDCHEFS – CONGRESS & EXPO 2017
One of Malaysia’s most famous soup dishes, ‘bak kut teh’ is a literal translation of what the dish is. ‘Bak kut’ is rib meat in Hokkien. ‘Teh’ is tea, which is what the soup colour resembles. Another explanation of the ‘teh’ is the fact that once all shops selling the dish also served patrons oolong tea with the soup, in the belief that the tea would help reduce the cholesterol intake from the pork in the dish. Bak kut teh is believed to have been first made by a Chinese medicine man or ‘sinseh’ in Klang who put together the recipe for its nourishing and warming properties in the 1930s. This soup, which uses star anise, cinnamon, cloves, dang gui, fennel seeds and garlic, was designed to ‘heat up’ the bodies of the labourers who worked in Malaya’s rubber plantations in the cool morning dew. The pork soup became a kind of medicinal tonic which they consumed for warmth, vitality and vigour.The coolies who manually loaded and unloaded the junks which came to dock in Klang also benefited from this strengthening soup. Their back-breaking work meant they needed at least one hearty, hot meal a day, and bak kut teh was it. The recipe has remained largely unchanged through the years, although some cooks have added yu zhu (Solomon’s Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavour. The main change has been the addition of different cuts of meat, as the soup became less regarded as medicine and more as food, most popularly belly pork, pig’s tail and intestines. Some versions of bak kut teh also come with soft fried bean curd, mushrooms and lettuce. It is still most commonly served with rice, although many people prefer it with fried Chinese crullers or ‘yau char kway.’ The Teochew version of bak kut teh is as herb-laden as the original Hokkien version, but its soup is lighter. This clear version simply omits the use of both dark and light soy sauces which gives the original its colour. The Teochew version also tends to use more pepper and garlic in the stock. The clear soup is achieved by first giving the pork bones a cleansing first boil, then a rinse, and then a long simmer in fresh water. This method ensures that all the coagulated proteins that come from the meat and bones are done away with during the first boil. In the long second boil, constant skimming helps clear any excess proteins and scum, so the broth achieves a close to golden hue.
Karen-Michaela Tan was a foodie before the word was even coined. Brought up by a father and grandmother whose cooking was always served with stories, Karen has been reviewing food and writing about cuisine and dining trends for over 20 years. She has been Editor-inChief of a hospitality trade publication as well as a food site contributor in tandem with running her own editorial provisions agency.
WORLDCHEFS â€“ ON THE HOT SEAT
THE LIFE AFTER Reflections on the future from past Worldchefs president Charles M. Carroll, CEC, AAC, as he unpacks his suitcase, publishes a new book, and reinvents himself.
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WORLDCHEFS – ON THE HOT SEAT
YOU’VE HAD A WILD TWO YEARS IN THE PRESIDENT’S SEAT. HOW DO YOU FEEL AS YOUR TENURE COMES TO AN END? I was honored and privileged to have this opportunity to serve the membership. Serving as Worldchefs president was not something that I’d planned on, which just demonstrates a key life lesson I like to teach young people: you never know which way your road is going to take you, but if you keep your doors open it will always bring you amazing and unexpected opportunities. I’m very grateful to all the members for being so supportive, and to our sponsors, who have been amazing. I can’t say enough good things about the board; they completely embraced me and have provided excellent advice and direction. I also give a lot of credit to our head office in Paris for staying so focused and being so strongly committed to our direction. WHAT DO YOU FEEL HAS BEEN ACCOMPLISHED OVER THESE LAST TWO YEARS? I’m very proud of where we are today. During my short time here, we were able to pull together as a team and put Worldchefs on a secure financial footing. We’ve also built strong partnerships with our sponsors and excellent relationships with our member countries, and put in place new policies and procedures that make for a far stronger organization. NOW THAT YOUR TERM IS BEHIND YOU, HOW DO YOU FEEL THE DIRECTION WILL GO FROM HERE? I’m very excited for Worldchefs’ future under the leadership of the new presidium and Thomas Gugler, our new president. Thomas has a strong vision that I feel completely simpatico with. He is working on plans for getting a lot more of our membership involved, and he is strongly committed to seeing more of our women chefs involved, which I strongly endorse. He is also going to great lengths to ensure that Worldchefs is very transparent and to share as much information with our members as possible on a regular basis. As immediate past president, I’m still on the board for the next four years, so I look forward to being actively involved, staying in close contact with Thomas, and doing whatever I can to support him and help build on the foundation we have in place. WHAT HAVE YOU BEEN DOING SINCE YOU STEPPED DOWN? It feels good to be home, have the chance to dedicate a little more time to my “real” job here in Houston and spend more time with my beautiful family. I look forward to traveling less, too—I’ve loved every minute of it, but flying 125,000 miles a year is a little tiring. Of course I’ll still be traveling for Worldchefs … but not at quite the same pace as the last two years! It’s also exciting to reinvent myself, something I think we all need to challenge ourselves to do from time to time. For example, I’ve been able to get back to writing, which I love. I really enjoyed the process of my first two books, Leadership Lessons from a
Chef  and Tasting Success , which are being used in culinary schools all over the U.S. and around the world. My newest project is something a little different. For this new book, I’m proud to say that I’m partnering with the New York Times bestselling coauthor of The Go-Giver, John David Mann. John and I started working on this a while back, but I had to table the project while I was Worldchefs president. Now we’ve finished it—in fact, it’s coming out this fall! WHAT IS THIS ONE ABOUT? I’m really excited about it—I don’t think anything like it has ever been done before. It’s a parable, the story of a young boy whose life is in a bad place, who manages to find himself and turn his life around while working in a tiny diner kitchen. There are life lessons in every chapter, and in every chapter the boy and the mentor character cook something. It shows how cooking there are not only culinary skills but also valuable life skills—there is healing in cooking, there is discipline and character development in cooking. Where did this idea come from? Well, it is definitely a work of fiction. But at the same time, there are a lot of elements from my life in these pages, things I’ve seen and personally experienced. It teaches something I’ve always believed: that at its heart, great cooking is not just about making great food—it’s also about making a great life. Chef Charles’s new book, The Recipe, releases October 17, 2017, available wherever books are sold. For more on the book, visit www. OwensRecipes.com.
WORLDCHEFS – YOUNG CHEFS
THE YOUNG AUSSIE DYNAMITES Since the first Australian Young Chefs Club was set up in Western Australia 7 years ago, the young chefs clubs have spread throughout the continent. We hear from some of these young chefs about their thoughts and dreams.
BRIENNA BELFRAGE-YOUNG Co Chair Victoria Young Chefs Club I’m a newbie… I’m a commis pastry chef who’s still got a lot to learn, not just in skill range but the life of the industry. I have only been overseas twice but I’ve definitely caught the travel bug and hope to work in Europe someday. Food for me is a universal language with countless dialects that has already provided me with incredible experiences that I once never thought possible. I joined the young chefs club and ACF because… I love the idea of being a part of something bigger, beyond my own workplace and being able to network with other people with the same passion as myself. It gives me a great sense of purpose belonging. My inspirations are… my Aunty Annie and Heston Blumenthal. My aunt is a feisty fearless woman who has lived an incredible life and faced so many difficulties and challenges and came out on top. She not only supports me but pushes me to keep going even when things get tough. Chef Heston showed me to always question things, to try something different, even if others aren’t so keen at first. His journey to opening The Fat Duck showed me that dreams can be accomplished with determination and passion alone. 28 WORLDCHEFS MAGAZINE
WORLDCHEFS – YOUNG CHEFS
Chair NSW-ACT & Regions Young Chefs Club
Chair, Northern Territory Young Chefs Club
I am a 24 year old qualified chef… also a self-taught cake decorator with my own small home business from home and completing my pastry chef qualifications. I love competing in competitions, and have won bronze and 2 silver medals for nestle golden chef ’s hat and a gold medal and a ‘Best Decorated Cake’ for my modern day wedding cake. I was the winner of the Potential list of the year award 2016, where I won a 4 week culinary scholarship in France.
I came from Sri Lanka to Australia… as an international student into William Angliss Institute in Melbourne. I completed my Advance diploma in Hospitality where I specialised in Commercial cookery.
The YCC isn’t just a another chefs club… It’s a support network for young chefs aimed at encouraging and developing young chefs. My mum is my true inspiration… I am the youngest of 5 kids and my mum and I would be in the kitchen making everything from jams and chutneys to scones cakes and cookies, and sell them in markets on weekends.
I knew I wanted to cook since I was 18 years old… and my area of expertise has always been in the Asian fusion part of cooking.This style of cooking is so open that it allows me to play around with different textures, colours, and flavours from many countries such as Malaysian, Singaporean, Thai, Chinese, Indian and of course Sri Lankan. I am trying to build on… working hand in hand with other young chefs to better understand the true native ingredients Australia has to offer. Northern territory is where most bush spices and native plants and animals can be found with ease compared to the other areas of Australia. This allows me to infuse my Asian flavour profiles to create vibrant and exciting dishes for all the adventurous foodies out there. My mom and two grandmothers inspire me… I learnt that you need to put your heart and soup into cooking, and that “when there is a will, there is a way”. WWW.WORLDCHEFS.ORG
WORLDCHEFS â€“ SUSTAINABILITY
ON A MISSION: LESS WASTE, MORE TASTE A Feed the Planet project supported by the Electrolux Food Foundation is showing how to turn perfectly edible food, otherwise wasted, into exquisite taste experiences.
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WORLDCHEFS – SUSTAINABILITY
Society has a giant problem on its hands. While 1.3 billion tons of food are being wasted, 795 million people are undernourished. The food sector is a large contributor to the world’s greenhouse gas emissions — with 22% stemming from this industry. With around 70% of its business being related to food, Electrolux believes it has a role in helping to solve this problem. Launched last year, the Electrolux Food Foundation aims to help tackle some of these issues in support of the UN’s Sustainable Development Goals. The first initiative launched was the global partnership called “Feed the Planet.” Through this partnership, local employee-driven projects can access expertise from the two partnering organizations: Worldchefs and AIESEC, a global network of young people focusing on world issues and leadership development. The ambition is to contribute more in addressing global challenges such as food waste, responsible consumption, hunger and poor nutrition. POP-UP “TASTE THE WASTE” LUNCH One of the Food Foundation projects driven by employees, the Food Mission is tackling the problem of food waste by increasing awareness and helping to develop models to minimize food waste. The project supports Stockholms Stadsmission (City Mission), a Swedish not-for-profit organization, working together with Worldchefs and AIESEC in the Feed the Planet partnership. The project recently launched with a pop-up “Taste the Waste” lunch for employees at Electrolux headquarters in Stockholm, Sweden, with all the proceeds going to Stadsmissionen. The ingredients for the dishes came partly from Stadsmissionen’s social supermarket, which is filled with heavily discounted food that cannot be sold in supermarkets and surplus food directly from production. Members of Worldchefs in Sweden, Stockholm’s Stadsmission and Electrolux employees joined forces to develop the recipes served.
FEED THE PLANET Worldchefs initiated Feed the Planet in 2012 to encourage its membership base of 10 million chefs worldwide to create a positive change for the planet. Initiatives include World Chefs Without Borders, focused on humanitarian aid, sustainability education for professionals, and professional education for people in need. In 2016, Worldchefs, Electrolux and AIESEC joined forces to address global food challenges.
TOGETHER WE FEED THE PLANET “Feeding the world’s growing population in a sustainable way is one of the greatest challenges of our time. We believe Electrolux, as a world-leader in kitchen appliances, has a responsibility and the opportunity to contribute on issues related to cooking and food consumption,” Jonas Samuelson, President and CEO of Electrolux, said on the launch of the Food Foundation. “By working together with Worldchefs and its 10 million associated chefs, we leverage our expertise, professional network and global organization to make the most of our contributions to local communities.” The objectives of the partnership are to inspire better food consumption and cooking habits among consumers and professionals, maximize sustainable and healthy choices, and contribute to a reduction of negative impact to the environment. Other aspects are to support people in need by showing them how to put more nutritious food on the table, providing advice on cooking on a tight budget, offering workplace education and supporting emergency relief efforts through World Chefs without Borders. Given the status and role of chefs today, Worldchefs is uniquely positioned to set the agenda and convey important messages about the need for healthy food and sustainable cooking. AIESEC, which is promoting and driving youth participation in the implementation of the UN’s Sustainable Development Goals, provides volunteers to help manage projects on the ground. WWW.WORLDCHEFS.ORG
WORLDCHEFS – EDUCATION
HOW TO SCORE YOUR DREAM JOB Linkers is a HR Hospitality Recruitment Consultancy of reference in Spain. It works with the most innovative tools in talent detection, it is the official consultant of the Spanish Federation of hospitality and it directs HR courses at the Ferran Adrià Chair in Madrid. Hospitality Connect is a top competitor in the London recruitment market, working with leading names from restaurant groups and contract caterers to five star hotels. Worldchefs asked them about how to score your dream job in the kitchen.
MARIANELA OLIVARES FOUNDING PARTNER CEO OF LINKERS
Q. HOW SHOULD I (CHEF) PREPARE FOR AN INTERVIEW? First at all, you should clearly define your goals, be clear about your strengths, and identify what you have to improve. Second, go to the interview prepared, seek information about the company. We live in a digital world and you must go to the interview with all the information you have at your fingertips. Third, define your achievements – be ready to explain what are you able to do and to share examples. Providing solutions, showing adaptability to new environments, and being flexible to changes are vital skills for the performance of any post. Fourth, the interview is an exchange of knowledge between company and candidate. Be honest, direct and when you have any questions ask the company, because it also has to “seduce you” so that this new job is a step forward in your career not a step backwards.
Q: DO EMPLOYERS CARE ABOUT ONLINE PROFILES WHEN HIRING CHEFS? In a digital society, online profiles are every day more common. They help us streamline the recruitment process and screen more candidates. Also, job search is now done almost 100% through job portals, candidates need to be comfortable using these popular tools. Q: HOW MUCH DO QUALIFICATIONS MATTER? The ideal candidate is one who has the required qualifications and personal skills suitable for the position. You can be a person with great skills but if there is a candidate with these skills in the market plus a specific qualification, they will have a better chance of being chosen. When we speak about qualifications we speak of those that bring prestige and credibility, and for that they have to be granted by prestigious institutions, otherwise it will be irrelevant in your professional profile. An example is the Worldchefs Global Culinary Certification, which provides international credibility and global recognition, so in this way you can show that you have the knowledge for this position. As a HR Recruitment Consultancy, we value the standardization of qualifications to support the recruitment process.
“The Worldchefs Certification programme is the heartbeat of Worldchefs. Since we introduced it, it has been heartening to see the impact it has made in the careers of chefs worldwide. And we are only at the beginning. With our partnership with City & Guilds, we are working towards more initiatives and programmes that will further make a difference in careers and lives of chefs worldwide, whether you are in South Africa or Asia, young or old. If you believe a chef should never stop learning - and that is what it should be - I recommend every chef to sign up for the certification programme now.” - Thomas Gugler, President, Worldchefs
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WORLDCHEFS – EDUCATION
GUS LAMBERT AND DAN REILLY HOSPITALITY CONNECT
Q. HOW SHOULD I PREPARE FOR AN INTERVIEW? There are many things you should consider before attending an interview. The first is to ensure you have a full understanding of what the role will involve, asking for a full job spec and job description prior to an interview will highlight any questions you may have ahead of meeting the hiring manager. It is also essential you research the company’s history, current situation and what the plans are moving forward, looking at the website will not be sufficient in this case, you should be looking at reviews on trip advisor, the financial history of the company, background, owners also research the hiring managers background (LinkedIn is a great tool for this). Interview is a two-way process – you need to make sure the company is right for you and can fulfil your career goals, I would also prepare a list of three or four questions to ask the hiring manager, this shows you have done your research on the company, know what you want and are serious about the role. I would also advise not to bring up salaries in a first stage interview – although money is obviously an important factor a company wants an employee who buys into the business, the future plans and wants longevity not a quick win. Q: DO EMPLOYERS CARE ABOUT ONLINE PROFILES WHEN HIRING CHEFS? I think as technology becomes a growing part of everyday hiring, online profiles are becoming more and more important. As a recruiter, the first thing I do before speaking to a candidate is check their LinkedIn profile. A clear professional photo and a nicely laid out profile gives a good first impression. It is also essential to make sure your employment dates are accurate – if not, it may complicate matters down the line if an employer asks for references and the dates do not match. Q: HOW MUCH DO QUALIFICATIONS MATTER? The hospitality industry is growing really fast and becoming more and more competitive. Speaking as a recruiter, I can say that academic and industry accreditations such as the Worldchefs Global Culinary Certification are something hiring companies are looking for more and more to give them a real benchmark, in addition to just CVs and references. A professional certification also shows employers that candidates are looking to stand out against others in their industry, willing to go above and beyond using their own time to give themselves an edge. Completing a certification also proves discipline which is a bonus for employers. WWW.WORLDCHEFS.ORG
WORLDCHEFS – EDUCATION
WHAT DOES A WORLDCHEFS GLOBAL CULINARY CERTIFICATION BADGE SHOW AN EMPLOYER? How is a digital badge earned? Chefs and culinary educators apply online at www.worldchefs.org/ Certification, upload proof of their skills and experience, and their application is assessed by industry experts.
The issuer: Worldchefs is the “issuer” of the badges.
The standard: There are nine levels available for the Worldchefs Global Culinary Certification. Each level represents a typical career stage and has a clear industry defined global standard behind it.
The certification partner: City & Guilds, a world leader in skills assessment, helped create the standards and externally quality assures the assessment process to ensure every outcome is valid, reliable and viable.
WORLDCHEFS GLOBAL CULINARY CERTIFICATION A NEW WAY TO SHOWCASE YOUR SKILLS ONLINE The Worldchefs Global Culinary Certification presents an innovative approach to learning – it is flexible – you can qualify while you work; it is global – it the first global culinary certification in the world; and it offers a new way for you to showcase your skills to employers – the digital badge. The digital badge allows chefs and culinary educators to make their skills and work experience easily visible to the world. But what is a ‘digital badge’? Here is what you need to know. Digital badges, also known as ‘open badges’ or ‘digital credentials’, are the next generation for how we communicate achievement in a more online and digital way than paper certificates. Badges are easy to share across social media, embed onto your Linkedin profile, and display on your CV. By accessing digital badges, 34 WORLDCHEFS MAGAZINE
employers can instantly discover, understand and validate your achievements. ‘CV and paper certificates remain invisible online, rendering them out of date in today’s digital age,” said Chris Kirk, Managing Director, Digitalme, the company providing the technical solution for the Worldchefs digital badges. “As we all communicate and learn online more and more, there is need for us to be able to display what we can do in a credible digital-friendly manner. As the importance of online profiles continues to grow for both job seekers and recruiters, the currency of digital badges is rising rapidly.” Worldchefs is very excited to be at the forefront of this new generation of skill recognition, and to be able to offer this innovation to chefs around the globe.
THE WORLD’S FIRST GLOBAL CULINARY CERTIFICATION IS HERE
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THE WORLDCHEFS GLOBAL CULINARY CERTIFICATION IS AVAILABLE AT NINE LEVELS
WORLDCHEFS CERTIFIED MASTER CHEF – WCMC
WORLDCHEFS CERTIFIED MASTER PASTRY CHEF – WCMC
WORLDCHEFS CERTIFIED CULINARY EDUCATOR – WCCE
WORLDCHEFS CERTIFIED EXECUTIVE CHEF – WCEC
WORLDCHEFS CERTIFIED CHEF DE CUISINE – WCCC
WORLDCHEFS CERTIFIED PASTRY CHEF – WCPS
WORLDCHEFS CERTIFIED SOUS CHEF – WCSC
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WORLDCHEFS CERTIFIED CHEF DE PARTIE – WCCP
WORLDCHEFS CERTIFIED PROFESSIONAL COOK (COMMIS CHEF) – WCCC
WORLDCHEFS – EDUCATION
MASTER CHEF Greg Mueller went through the Worldchefs Certification programme and achieved the Master Chef certification. We chat with him on his journey. TELL US A LITTLE BIT ABOUT YOURSELF AND WHY YOU WANTED TO BE A CHEF IN THE FIRST PLACE? As a child I enjoyed cooking with my grandmother, it was always an enjoyable time. I spent the summers at their house at the beach and really developed my love for hospitality at that time. Still today cooking for her is one of my favorite things to do. When it came time to decide on college I wasn’t really looking forward to spending 4 more years in a classroom so it seemed like the obvious choice at the time not realizing that I would forever be a “student”. SHARE WITH US A LITTLE ABOUT YOUR WORKING EXPERIENCE? I started working in restaurants in Atlanta Georgia, higher volume places and really developed speed in kitchen. After a few years an opportunity evolved into the private club scene. I really enjoyed the personal touches and interaction with members. I spent about 8 years working at a very small intimate club in Aiken South Carolina. I transitioned into the Healthcare field 36 WORLDCHEFS MAGAZINE
with Sodexo and really enjoyed how a chef could transform the perception of “institutional” food in a hospital setting. I have been working for Sodexo since 2011 in various roles. Today, I am the Director, Food & Nutrition, Doctors Hospital of Augusta. WHAT MOTIVATED YOU TO APPLY FOR A MASTER CHEF CERTIFICATION? When Worldchefs first started their culinary certification program I became a WCC many years ago, I have always been an advocate for ACF certification and when Worldchefs announced their new program to include the Masterchef certification I felt like it was important to obtain. As a chef sometimes I don’t think the outside world understands just how complex a kitchen is. Chefs provide more than just food, yes it is nourishment but ultimately it’s a part of a bigger picture and being a MasterChef I think helps validate that for consumers. HOW DID YOU FIND OUT ABOUT IT? Through my association with the ACF.
WORLDCHEFS – EDUCATION
WHAT WAS THE RESPONSE OF YOUR BOSS, COLLEAGUES, FAMILY WHEN THEY FOUND OUT YOU WERE APPLYING? The President that I report to has always been extremely supporting of my professional achievements. My family was obviously very happy and proud but I think they have come to sort of expect that from me over the years. I am not one to ever settle, I am always tinkering with something new. When I was talking to my son shortly after I received the news, he was asking about what all the letters meant on my business cards, it provoked a lengthy conversation and it was really nice to see that he was proud. WHAT WAS THE PROCESS LIKE? To be honest, it’s what we do every day. Chefs tend to always document things well, take pictures, and keep everything extremely organized. So other than just going thru the application and triple checking to ensure all the criteria was met, it wasn’t out of the norm for the day to day things.
I hope that one day, consumers look into establishments that have certified individuals cooking and preparing their meals. I look at being a Master Chef like it’s my duty to continue to mentorteach and support those around me. When they achieve their goals and aspirations then I think the process will have come full circle. WILL YOU RECOMMEND THIS TO OTHER CHEFS? For the same reasons stated above, it’s important now more than ever that the public support businesses that invest the time and money into developing their culinary teams. In continuing to increase the level of professionalism in our kitchens, this should always be a focus and in my opinion, certification is a very important piece of that. WHAT’S NEXT, AFTER MASTER CHEF? I think you are forever a student and as things evolve and new concepts and cuisines are established you are always learning and adapting to changes in trends. They say to truly “master” anything takes 1000 repetitions, so I feel like I am always pursuing that goal.
WHAT WERE THE MOST CHALLENGING PARTS? I would say that the most challenging part for me would be the timing of completing the process. I had started the application then took a role with Sodexo that had me travelling 5 days a week, it made it more challenging to complete the cooking regiment required as I wasn’t in the same kitchen each day. As my workload increased the certification process really took a back seat. I was also preparing for the International Catering Cup (2015) in Lyon France and that took my focus. HOW LONG DID THE PROCESS TAKE? I was in process for quite some time but if I removed all the extended gaps I would say about 6 months to complete everything. OUT OF A SCALE OF 1-10, HOW WILL YOU RATE THE DIFFICULTY? 8, I wouldn’t say that it was difficult rather just a thorough process. You really want to be sure that you have completed everything correctly and have it properly documented in the system. WHAT WERE YOUR IMMEDIATE THOUGHTS WHEN YOU ‘GRADUATED’? Relief, satisfaction… I am not going to lie, opening the email was a very gratifying thing. WHAT DOES IT MEAN TO YOU AS A CHEF TO BE A WORLDCHEFS CERTIFIED MASTER CHEF? Having the title doesn’t change who I am as a chef; there are many chefs that are deserving of the title, but it is an achievement and something that I think more chefs should aspire to. You can learn a lot about yourself – the more you put yourself out there. WWW.WORLDCHEFS.ORG
WORLDCHEFS – EDUCATION
On the Plate 10 Tips for Plating: It’s the chef ’s dilemma: how to balance what guests want with responsible choices in terms of health, costs and waste. Around the globe chefs set the standards for food, and we can have a positive impact on the way people in our communities eat. By leveraging culinary know-how, we can shift people’s behavior while continuing to keep guests satisfied. This month’s focus - portion control. Over the past few decades, serving sizes have risen dramatically. One of the challenges of right-sizing portions is meeting guest expectations without compromising on perceived value. Try these clever plating techniques from chefs and researchers to help support a mission of moderation. 1. Experiment with plate size to create a perception of visual abundance.1 2. Make use of wide rims to frame the dish.1 3. Slice protein and fan pieces across plate.
7. Arrange leafy vegetables to take up space on the plate. 8. Instead of one large piece of protein, offer two or more smaller pieces. Multiple items tend to increase the perceived amount of food more than overall size.3
4. Choose elongated, thinner cuts which may make items appear larger.2
9. Decrease the proportion of energy-dense items (e.g. meat, heavy sauces, starches) and increase the proportion of vegetables.
5. Use sauces to create visual value around the edges of the plate, or pour sauce into a small ramekin to emphasize its presence and value.
10. Use firmer textures since the more time food spends in the mouth (“oral exposure”) the more it increases satiety and satisfaction.4
6. Create visual interest with dark or bright sauces on white plates.
At Nestlé Professional, promoting nutrition, health and wellness in the foodservice industry is one of the ways we’re enhancing quality of life and contributing to a healthier future. Learn more at www.global.nestleprofessional.com/ 38 WORLDCHEFS MAGAZINE
1. McClain, van den Bos, Matheson, Desai,McClureandRobinson,2013 2. Ordabayeva & Chandon, 2013 3. David Benton, 2015, Geier et al, 2006 4. Forde et al 2013
WORLDCHEFS â€“ EDUCATION
Plating to Create Visual Value
Sauces and Grains
Meat or Other Protein
Use a smaller or rimmed plate and extend sauces beyond food Leave sufficient space on the rim for wait staff to carry the plate
Slice and fan meat for a larger visual impact Use angled cuts to make each piece appear larger
Spices and Herbs
Highlight vegetables by placing toward the front Use elongated cuts to look more plentiful
Garnish with herbs to increase perceived value of freshness Extend garnish to the rim to increase the visual space and impact WWW.WORLDCHEFS.ORG
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 broodÂ stock to the final customer. In addition our popular Sterling Academy gives the necesÂ sary education and support the professional kitchen needs. The Sterling White Halibut brand is your guarantee of safe, pristine, first class fish, and is found on the menus of many of the best chefs in the world.
The Spirit The Fish The Chef The Presentation The Academy The Company
IN&OUT OF THE KITCHEN ANOTHER USE OF WAGYU … Here’s one alternative use of wagyu fat – to fat wash it with whisky. We love this practice spotted at The Container, a tapas and cocktail bar along the scenic Singapore River at Boat Quay. Focusing on Japanese wagyu, the owners work directly with Japanese wagyu farmers to import quality wagyu directly. The excess wagyu fat is collected, melted over low heat, cooled then strained into whisky. The fat-washed whisky is then chilled for a few hours, with the final fats removed. The final product? It tastes like whisky, with a fuller texture and a slight smoky touch. An added reason why we love this? It’s completely sustainable.
IN&OUT OF THE KITCHEN – NEWS
DID YOU KNOW…
AN AWARD-WINNING KNIFE Congratulations to Friedr. Dick for yet another award! This time, the KitchenInnovation of the Year® consumer award, in particular, which is conferred on particularly consumer-friendly products.The award is not only judged by a panel of experts including Michelin-star chef Heinz Winkler, but the opinions of the consumers themselves also determine the most popular products from the world of cooking. The herb and parmesan cheese knife ma de by F. Dick scored top marks for its functionality, design and material qualities and was therefore honoured for its outstanding product performance. Just like mincing herbs, cutting hard cheese is also taboo. The trade tional method is to “break out” smaller pieces with a knife, such as from a parmesan loaf. The new herb and parmesan cheese knife is the perfect tool for this, as well.Thanks to the almond shape of the knife tip, the blade easily drills into the cheese to effortlessly break out ready- to-eat pieces. Cheese has never tasted so good, we promise.
Tempeh, a food made from soybeans that originated from Indonesia has several health benefits? According to a recent study, calcium from tempeh is as equally well absorbed as calcium from cow’s milk (although four servings of tempeh is required to have the same benefits as one serving of milk). This means many women (and men) would benefit from increased intake of calcium from non-dairy foods, and tempeh could be one perfect source, it’s perhaps time chefs started paying attention to this new trendy food!
CONGRATULATIONS TO FOOD FOREVER! Food Forever, a compilation of recipes for a healthy planet, received the best cookbook of the year award from Gourmand in Yantai, China. Each year, World Gourmand Books receives thousands of the most interesting cookbooks from authors worldwide, and picks the best amongst the best. Says Lars Charas, the founder and author, “The Food Forever award is dedicated to the 20 million people suffering from severe malnutrition in Africa and the middle east and of course we hope thousands of students and professionals will use Food Forever to find new ways to make food cultures and systems resilient to challenges. “
IN&OUT OF THE KITCHEN ELECTROLUX PROFESSIONAL’S SPEEDELIGHT TAKES TOP PRIZE AT THE PLUS X AWARDS Here’s the next must-have for every kitchen Electrolux Professional’s new high-speed cooking solution, SpeeDelight, won top prize at this year’s Plus X Awards and is being hailed for it’s ease of use - whatever your culinary experience. Launched in January 2017, SpeeDelight took home a total of two awards at the ceremony. As well as being given a Plus X Award seal of approval, judges also presented SpeeDelight with the prestigious label of “Best Product of the Year” for 2017 – conferred on the solution which receives the most individual seals of approval within its 42 WORLDCHEFS MAGAZINE
product category. The Plus X Awards recognize innovative and sustainable design, with awards handed out for new and innovative technologies, extraordinary design and intelligent, easy-to-use operating systems. SpeeDelight’s unique focus on fast cooking and high quality makes it suitable for a wide range of food outlets, and judges commended the product for its excellence in innovation, quality, design and functionality. Thanks to a combination of three cooking technologies, SpeeDelight is perfect for preparing a variety of quick and tasty dishes – everything from pizzas and wraps, to pasta, pastries and even vegetables – in seconds.
IN&OUT OF THE KITCHEN – NEWS
SUSTAINABILITY TALK AT UBUD FOOD FEST With panels on sustainable fisheries and farming, regenerative agriculture, food systems and local and global ecological challenges, the Festival’s free Think, Talk, Taste series generated vital themes. Community-driven solutions to environmental problems, and the crucial need to support producers to become ‘farmerpreneurs’ were canvased, while panelists often emphasized consumers’ responsibility to create change. “The power is with the consumer. The consumer drives the market. If you want seafood to be sustainable, you must be the one to demand it,” said Fair Trade Manager of Masyarakat dan Perikanan Indonesia Foundation, Yasmine Simbolon, in her panel session on supporting sustainable seafood. Creating new linkages between local chefs and those from across Southeast Asia, the UFF’s Special Events featured dynamic collaborations in some of Bali’s top venues. The Locavore team 44 WORLDCHEFS MAGAZINE
plated up alongside Chele González to celebrate Indonesia and the Philippines’ food scenes; Fernando Sindu and Erwan Wijaya created contemporary Indonesian cuisine; and The Night Rooster’s Raka Ambarawan introduced mixologists to Indonesia’s rare exotic fruits. “Food is like a language,” explained Founder and Director Janet DeNeefe. “It’s how we express ourselves. For three days at Ubud Food Festival, thousands of people spoke the same language. We shared all that is meaningful and wonderful about Indonesia, which the world is finally waking up to. “Our mission goes much deeper than sharing Indonesian food – we’re putting the spotlight on the archipelago’s talented and hardworking chefs, cooks, farmers, entrepreneurs, food writers, photographers and restaurateurs. From the top-rated restaurants to our beloved warungs, at UFF we celebrate them all.”
IN&OUT OF THE KITCHEN – RAK
PAINS & TRADITION Far from being revolutionaries, it’s all about flour power! It’s in Bascharage in the south of Luxembourg, a town renowned for its beer, that Jean Kircher and his team bake bread – a traditional bread using ancestral methods. And what was initially supposed to be a presentation about the company took a different turn – Jean Kircher wanted to deliver a strong message about his battle against junk food and the desire to sell a good product at a competitive price.
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IN&OUT OF THE KITCHEN – RAK
FOUNDER OF "PAINS & TRADITION"
” It takes us four to five hours to bake our bread! ”
MR KIRCHER, YOU SEEM UPSET. WHAT’S ON YOUR MIND? It’s simple, we bake bread; lots of people make bread, such as bakers and the bread-baking industry. Not counting those who sell it but don’t bake it. A huge industry revolves around bread and the message always focuses on quality, tradition, freshness and taste. Everyone plays on these values which are anchored in the collective unconscious; bread is considered as sacred in Judeo-Christian culture, as it is in other cultures. It is hard to make your voice heard amidst all this chatter. And the task has become even harder now that bread has garnered the reputation as a ‘bad food’. WHAT DO YOU MEAN BY THAT STATEMENT? The majority of what we consume today is mass-produced in industrial facilities – safety and hygiene standards are guaranteed but the whole process has been polluted by chemicals. It is clear that the driving force behind this practice is the notion of ‘output’ – maximum output must be ensured. For example, at present, a cow produces 40 to 45 litres of milk a day. A traditional breed of cow however produced 15 to 20 litres a day. Intensive farming methods deplete the soil and, furthermore, animals fall sick more often and must be treated with antibiotics.
AND WHERE DOES BREAD COME INTO THE EQUATION? The issue is straightforward. Due to industrial production methods we can now bake a baguette in 45 minutes. It’s the combination of industrialisation and the demand for output. This is made possible by cutting out a fundamental stage – fermentation. It takes us four to five hours to bake bread if we respect the natural process. We allow our bread to ferment at room temperature with only 0.2 % to 0.3 % of yeast, as compared to 2 % to 3 % used in the industrial process. We have opted for tradition.
IN&OUT OF THE KITCHEN – RAK
WHAT ABOUT THE MODERN BAKER? The modern baker undertakes a false long-fermentation process. The dough is subject to cold-resting and placed in the fridge for six to eight hours. When taken out of the fridge, it is exposed to a temperature of 30 to 40 °C – which is anything but natural! At Pains et Tradition, we follow traditional baking techniques – we are not revolutionaries. We have decided to embrace the traditional method and it offers unbeatable quality. WHAT ARE THE INGREDIENTS OF A GOOD DOUGH? Good hydration and a balanced amount of flour. Flour acts like a sugar which, when you hydrate it, transforms into alcohol, CO2 and flavour. If the mixture is not balanced, the dough will be too dry and therefore not bake properly – the outcome will be an unpalatable product. Just as if you were eating flour... Finally, you need a proper fermentation.
KNOCKING BACK THE DOUGH – A BAKING TRADEMARK? Long fermentation and knocking back the dough are two techniques which trigger enzyme activity. Enzymes and bacteria need oxygen. The dough is a ‘closed environment’ and the enzymes stop working after an hour due to the lack of oxygen. This is where our bakers come into play by knocking back the dough. The CO2 is thereby liberated and oxygen is introduced into the dough. When it’s taken out of the oven, you’re left with a great loaf of bread – as expected. Knocking back the dough is, above all, a technique to reintroduce oxygen into the dough. Once again, tradition – not revolution. WHAT ABOUT THE GLYCEMIC INDEX? This index is used to classify food containing carbohydrates. I would like to remind you that modern, poorly fermented breads have levels that are too high, between 70 and 90 GI, and therefore contain fast-releasing sugar (bad sugar). Our breads are between 39 and 44 GI. At this level, our bread is not bad for health as it contains slow-releasing sugars, which are better absorbed by the body. THAT SOUNDS LIKE A POLITICAL STATEMENT... You’re right! Imagine this: to get the same amount of vitamins out of an apple from the 1950s, you would have to eat about forty of them in 2016! From a hygienic point of view our food nowadays is perfect – but so much so that over the long term it will make you sick. In my eyes, food is our basic medicine. I am convinced that 90 % of illnesses come from what we eat. And I’m not alone in thinking this, far from it. When I’m in the supermarket and I look into people’s trolleys, I am always shocked by the sheer amount of junk food: ready meals, frozen pizzas, tinned sauces. It is sad to see that people no longer take the time to prepare a proper meal. After all, it’s not difficult to make a Bolognese sauce! Isn’t it ironic that everyone is now watching cooking shows on television, but the pleasure of cooking is on the verge of extinction.
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IN&OUT OF THE KITCHEN – RAK
IT’S A BROAD SUBJECT... ... but few politicians dare tackle the issue head-on. Eating a proper and balanced diet is beneficial for health and, consequently, the national health insurance. Nevertheless, I am aware that due to financial constraints many consumers really don’t have any other choice. However, 20 % of the population are aware of the need for a healthy diet. What must we think of a ‘naturally carbonated water from the spring’ where the gas is extracted and then the water is recarbonated? It is no longer the same product. I shall say it again: I believe that food is our basic medicine and it is time to sell good products at competitive prices. Ultimately, we are both fighting the same battle: at RAK Porcelain, you are fighting in your sector and we at „Pains & Tradition" are fighting in ours. www.pains-tradition.com This article is an excerpt from RAK Porcelain’s Perspectives Magazine #3
PAINS & TRADITION Jean Kircher comes from a family of millers whose origins he can trace back to the year 1760. In 1990, he himself decided to turn his back on his professional guild and instead try his luck as a baker. Today, his company „Pains & Tradition“ produces some ten tons of bread per day on two different sites and employs 120 people. A mill in Alsace, France, belongs to the firm. Today, the products of „Pains & Tradition“ are exported throughout the world, to the Emirates, Russia, Japan, Scandinavia… About a hundred Michelin-Star awarded restaurants are listed among its customers, the motto of the house being: „Taste is everything!“. Dough is kneaded slowly several times, the guaranteed for the perfect development of its aromas. The long fermentation is neither interrupted nor artificially extended and lasts for at least four hours. Before the dough is put into the oven, where it will be baked at 250° Celsius, a last fermenting process will take place. The baking is interrupted after two thirds of the required time, then the bread is deep-frozen at -35° C and prepared for transport. The customer only has to bring the baking process to an end. Furthermore, the company to a large extent forms its own collaborators in-house. As a result of this, a strong sense of community and a personal identification with the products rank very high, which in turn lead to a higher quality down the production line.
IN&OUT OF THE KITCHEN – CULINARY VOICE
THE GLOBAL COMMUNITY Worldchefs is a global voice representing over 100 member countries and 10 million chefs worldwide. In this section, we bring you insights on the trends, innovations and ideas making an impact in our global community and across the culinary world.
IDEAS WE ASKED - WHAT IS ON YOUR BOOKSHELF? Chef Gregory Diamond said the Art of Eating by M.F.K Fisher. The Worldchefs team is drooling over Butter: A Rich History by Elaine Khosrova. See the full Facebook post #chefideas and add your comments.
TRENDS THAIFEX-World of Food Asia took place from May 31 – June 4, 2017 in Bangkok, and culinary forecasting was front and centre. In partnership with Innova Market Insights, THAIFEX identified 11 key industry trends for 2017. Strong interest in veganism and vegetarianism continue to dominate our imagination and our pocketbooks this year. Also making a splash – organic foods, whose compound annual growth is expected at 14.81% in Asia-Pacific alone. Other top trend performers? Private Label, gluten free, and Halal. For the complete list, visit us on twitter. We want to hear from you. What emerging trends are you seeing in your market? #cheftrends2017
JOIN THE GLOBAL CHEFS’ CONVERSATION TOP STORIES In case you missed them, some of your recent favourites from the Worldchefs news feeds. #HOFEX2017: Judge’s Dinner and Hong Kong International Culinary Classic 17. Young Chefs of #Maldives. 50 WORLDCHEFS MAGAZINE
Follow us on And don’t miss your chance to be part of the ultimate global chef ’s conversation: Worldchefs Congress & Expo 2018, Kuala Lumpur, Malaysia. Register today, don’t get left behind! www.worldchefs2018.org
IN&OUT OF THE KITCHEN – DILMAH
DILMAH ALWAYS TEATIME CHALLENGE The Global Tea Challenge to pairing the world’s finest tea with every mood and every occasion. Teatime isn’t a time, it’s a series of moments. This challenge has tea at its core and explores a contemporary interpretation of tea designed to emphasize the perfect synergy which tea offers in the morning, afternoon and evening. We’re challenging contestants of any age or profession to create 21st Century Teatime Pairings for any of the 3 moments of the day. In return,
33 prizes worth over $8000 will take the most creative lovers of tea on a tea inspired journey! Always Teatime is more than a challenge, it’s a lifestyle revolution… paired with tea. And you are what will ignite it. Visit www.dilmah.com/alwaysteatime to send in your tea inspired entry today! Submissions close July 30, 2017. WWW.WORLDCHEFS.ORG
IN&OUT OF THE KITCHEN â€“ WORLDCHEFS
A PHOTO ESSAY We share a different perspective of the Global Young Chefs Challenge, through the lens of photographer, Delphine Denanas.
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IN&OUT OF THE KITCHEN – WORLDCHEFS
HOW DID YOU GET INTO PHOTOGRAPHY? I have always been passionate and sensitive with everything related to the visual world: colors, shapes, lights, images, painting, design, etc. I finally headed for photography. I am lucky to be part of those who are fully living from their passion. DESCRIBE YOUR STYLE OF PHOTOGRAPHY I like versatility, which is why I wanted to learn different subjects and techniques of photography through each of my professional experiences. Today I produce photographic coverage and session for both professionals and individuals. I love to alternate projects, have varied weeks and learn from each of my experiences. HOW WAS YOUR EXPERIENCE PHOTOGRAPHING THE CHALLENGE? Covering the Global Young Chefs Challenge for the Sirha was a wonderful experience. I was very impressed to see such young chefs creating and accomplishing hot dishes and desserts with gastronomic presentation worthy of the greatest chefs! Well done to all competitors and congratulations to the winners. My only frustration: capturing these amazing plates without being able to taste them!” The photographer is contactable via: Delphine Denans 27 Lot. Vallon de Virebelle 13 600 La Ciotat FRANCE WWW.WORLDCHEFS.ORG
WORLDCHEFS COMMITTEES 2016 - 2020 Culinary Area Advisor Africa/Middle East Tarek Ibrahim Egypt Culinary Area Advisor Asia Otto Weibel
Culinary Area Advisor South America TBA Special Advisor - Worldchefs Global Young Chef /Hans Bueschkens Trophy Competition Carlo Sauber Luxembourg Judson W Simpson Canada Special Advisor -Global Chef Challenge Rick Stephen Singapore Rudy Muller Hong Kong Special Advisor -Global Pastry Chef Challenge Kenny Kong Hong Kong Sally Owens Wales Special Advisor - Vegetable Carving Jeff Wu Gilles Renusson Vaselina Slavcheva
Taiwan USA Bulgaria
Special Advisor - Community Kitchens Ulrich Frehde Sweden Simon Smotkowicz Canada Special Advisor Military -Kitchens and Development Rene Marquis USA
By-Laws Committee Chairman Rainer Werchner Vice-Chairman Brith Bakken Member Karl Guggenmoos Member Brian Cotterill Member David Sosson
Austria Norway USA Great Britain Qatar
Finance Committee Chairman Uwe Micheel Member Dragica Lukin
Culinary Competition Committee Chairman Gert Klotzke Vice-chairman Judson W Simpson Member Carlo Sauber Member Adrian Bader Member Gilles Renusson Member Frank Widman Member Rudy Muller Member Jasmine Sor Kuan Senior Advisor Otto Weibel
Sweden Canada Luxembourg Switzerland U.S.A Germany Hong Kong Australia Singapore
Sub-Committee for Judges Applications Member Judson W Simpson Canada Member Otto Weibel Singapore Sub-Committee for Tablet Judging and Apps Member Member Carlo Sauber Luxembourg Member Adrian Bader Switzerland Member Hans Peter Tuschla Germany Culinary Area Advisor South Europe Domenico Maggi
Culinary Area Advisor America Steve Jilleba
Culinary Area Advisor Pacific Rim Graham Hawkes
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Education Committee Chairman Andreas Muller Vice-Chairman Manisha Bhasin Member Marcus Iten Member Graham Crump Member Alexander Prokopovich Member Baranidharan Pacha Member Marcus Hallgren Member Flemming Overgaard Member Lino Schembri Member Yannakis Agapiou Member Glenn Fulcher Member Kyle Richardson Member Clinton Zhu Member Alen Chien Member Ryan Marshall Special Advisor to Education for Asia KK Yau
Hong Kong India Egypt Great Britain Russia India Sweden Denmark Malta Cyprus New Zealand United States China Taiwan New Zealand Malaysia
Honorary Membership Committee Chairman Murray Dick Member Heinz Brunner Member Anton Mosimann Member Norbert Schmidiger Member Cornelia Volino
New Zealand South Africa UK Switzerland Canada
Congress Committee Chairman Andy Cuthbert Member Kristine Hartviksen Member Charles Carroll
UAE Norway USA
Special Advisor -2018 Congress KK Yau
Special Advisor -2020 Congress Victor Belyaev
Historical Committee Chairman Otto Weibel Vice Chairman Alan Palmer Member Norbert Schmidiger Secretary Michael Strautmanis
Singapore Sri Lanka Switzerland Australia
Marketing Committee Chairman Dr Soundararajan Vice Chairman Zarmiq Haladrian Member Ravil Tatzudinov Member Edouard Colonerus Member Raghuprasad Pillei Member Martin Kobald Member Brith Bakken
India Qatar Russia Canada UAE South Africa Norway
International Chefs Day Committee Chairman Joanna Ochniak Vice Chairman Simon Smotkowicz Member Kim-Haavard Larsen Member Tony Chang Member Hilmar Bragi Jonsson Member Bernd Uber Member Ann Brown Member Thomas Haller Member Marcos Rodriguez Caban
Poland Canada Norway Taiwan Iceland Australia Scotland UAE Puerto Rico
Cultural Heritage Committee Chairman Manjit Gill Vice Chairman Karlheinz Haase Member Sanet Van Wyk Prinsloo Member Majed Al Sabagh Member Iztok Legat Member Iulia Dragut
India Germany Namibia UAE Slovenia Romania
Sub Committee Ethnic Food Special Advisor North America Stafford DeCambra
Special Advisor North Europe/Russian Continent Viktor Belyaev Russia Special Advisor Asia Marco Brueschweiler
Special Advisor Pacific Rim Sarah Kimbrekos
Special Advisor Central and South America Eddy Fernández Monte Cuba Special Advisor Balkan Ivo Andric Special Advisor Africa Alan Payen
Special Advisor China Clinton Zhu
Special Advisor Middle East Moustafa El Refaey
Special Advisor Europe South Rocco Cristiano Pozzulo
Special Advisor Asia Stefu Sontoso
World Chefs Without Borders Chairman Willment Leong Member Thomas Gugler Member Yau Kok Kheong Member Cornelia Volino Member Árni Þór Arnórsson Member Ray MacCue Member Oliver Soe Thet Member Tony Khoo Member Jozef Oseli Member Mak Kam Kui
Thailand Saudi Arabia Malaysia Canada Iceland USA Myanmar Singapore Slovenia Hong Kong
World Chefs Without Borders Emergency Task Force Chairman KK Yau Malaysia Vice-Chairman Christos Gkotsis Greece Member Mauricio Armendaris Ecuador Member Roberto Rosati Italy Member Heather-Mae Beairsto-Zinck Canada Member Augustin Buitron Baca Peru Member Sebastian Gibrand Sweden Member Leons Tan Singapore
Global Development of Young Chefs Chairman Andy Cuthbert UAE Vice-chairman Alan Orreal China Member Dale Lyman Australia Member Jodi-Ann Pearton South Africa Member Miroslav Kubec Czech Republic Member Marcus Hallgren Sweden Member Don Gyurkovits Canada Member Jasper Jek Singapore Special Advisor & Member Stafford DeCambra USA Special Advisor & Member Martin Harrap New Zealand Ambassor Mentor Elwin Chew Singapore Ambassor Mentor Shane Li China Ambassor Mentor Cherrie Uy Tan Philippines Ambassor Mentor Martin Kobald South Africa Ambassor Mentor Roselyn Ediger Canada Ambassor Mentor Mohamad Arieffudin Abdul Khalid Malaysia Ambassor Mentor Sarah Kymbrekos Vanuatu Pacific Young Chef Ambassador Member Muhammad Syafaq Malaysia Member T.Y Leung Hong Kong Member Tiger Chen Taiwan Member Jessi McEwan Australia Member Jan Horak Czech Republic Member Anne Cathrine Just Christensen Denmark Member Ravil Tazutdinov Russia Member Constantinos Kyrlakis Cyprus Member Adrian Vigus-Brown South Africa Member Victor Kendlehart US A Member Roberto Morua Elliott Costa Rica Member Tina Tang Canada
Feed the Planet and Sustainability Committee Chairman Chris Koetke USA Vice Chairman Shonah Chalmers Canada Member Hilmar Bragi Jonsson Iceland Member Leons Tan Singapore Member Cristian Ponce de Leon Argentina Member Arwyn Watkins Wales Member Gabriel Levionnois Pacific Rim Special Advisor Feed the Planet Frank Fol Peter Rehn Lars Charas Rosa Maria Moraes
Belgium Sweden Netherlands Brazil
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 BULGARIA BULGARIAN ASSOCIATION OF PROFESSIONAL COOKS MR. ANDRE TOKEV TEL: +359 (0) 897 854 720 WWW.BAPC-BG.COM
DENMARK CULINARY TEAM OF DENMARK & DANISH CHEFS 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 WWW.CHEFS.FI FRANCE MUTUELLE DES CUISINIERS DE FRANCE MR. PIERRE MIECAZE TEL: +33 (0) 1 42 61 52 75
CAMBODIA CAMBODIA CHEF’S ASSOCIATION MR. HAI VUTHY TEL: +885 179 74 766 WWW.CAM-CHEFASSOCIATION.COM
GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM
CANADA CANADIAN CULINARY FEDERATION MR. SIMON SMOTKOWICZ TEL: +613 733 5678 WWW.CCFCC.CA
GREECE HELLENIC CHEFS ASSOCIATION MR. MILTOS KAROUBAS TEL. +30 210 8251 401 WWW.CHEFCLUB.GR
CZECH REPUBLIC ASSOCIATION OF CHEFS AND PASTRY CHEFS OF CZECH REPUBLIC (AKC CR) MR. MIROSLAV KUBEC TEL: +420 274 812 324 WWW.AKC.CZ
GUAM MICRONESIAN CHEFS ASSOCIATION MR. PETER DUENAS
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 COOK ISLANDS COOK ISLANDS CHEFS ASSOCIATION MR. SAM TIMOKO TEL: +682 74568 COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. WILLIAM ORTIZ GARRO TEL: +506 2222 2116 CROATIA CROATIAN CULINARY FEDERATION MR. DAMIR CRLENI TEL: +385 42 200 351 WWW.KUHAR.HR CUBA FEDERACIÓN DE ASOCIACIONES CULINARIAS DE LA REPÚBLICA DE CUBA MR. EDDY FERNADES MONTES WWW.ARTECULINARIO.CU 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
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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
MYANMAR MYANMAR CHEF’S ASSOCIATION MR. OLIVER E. SOE THET TEL: +95 1 501123 WWW.MYANMARCHEFS.COM
JORDAN THE JORDANIAN CHEFS ASSOCIATION MR. AHMAD JAMAL SAMMOUR TEL: +96 279 515 7494
NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. SANET PRINSLOO TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM
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 LATVIA LATVIAN CHEFS CLUB MS. SVETLANA RISKOVA TEL: +371 29238453 WWW.CHEF.LV LEBANON LEBANON HOSPITALITY SERVICES S.A.R.L MR. JOUMANA SALAMÉ TEL: + 96 136 57 655 LIBERIA LIBERIA PROFESSIONAL CHEFS ASSOCIATION MR. EDWIN LAWRENCE JOSIAH TEL: +231 0776 015411 EDWINJOSIAH@LIVE.COM LITHUANIA ASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERS 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 MAURITIUS MAURITIUS CHEFS ASSOCIATION MS. AMBA THUNGAVELU WWW.MAURITIUSCHEFSASSOCIATION.COM MOLDOVA ASSOCIATION OF CULINARY CATERING MOLDOVA MS. ELENA CIOBANU WWW.ACCM.MD MONGOLIA MONGOLIAN CULINARY FEDERATION MR. OKTYABRI JANCHIV TEL: +976 11 460 900 WWW.MGLCHEFS.MN MONTENEGRO CHEFS ASSOCIATION OF MONTENEGRO MR. VUKSAN MITROVIC TEL: +86 468 246 WWW.CHEFSMONTENEGRO.COM MOROCCO MOROCCO CHEFS ASSOCIATION MR. KAMAL RAHAL ESSOULAMI TEL: +212 522 97 95 60 WWW.FMAC.MA
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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 CANADA THE GOLDEN HORSESHOE CULINARY TEAM CANADA MR. EDOUARD COLONERUS CHEFED@SYMPATICO.CA WWW.TBGHCTEAM.CA HUNGARY CHEF CLUB ‘99 MR. MARTON KAROLY CHEFCLUB@HUNGUESTHOTEL.HU ISRAEL MR. SARKIS YACOUBIAN TEL: +972 50 86 1111 4 CHEFSARKIS@HOTMAIL.COM KOREA LES TOQUES BLANCHES KOREA INTERNATIONAL CHEFS ASSOCIATION (LTB KOREA) MR. GARRETT EDWARDS WWW.LTBKOREA.COM MALAYSIA CHEFS ASSOCIATION OF MALAYSIA 2016 MR. FAKHRUL ALIFF ARIFIN BIN MOHARI FAKHRUL.MOHARI@MALAYSIACHEFS.MY WWW.MALAYSIACHEFS.MY TEL: +60193110034 MONGOLIA MONGOLIAN ASSOCIATION OF MASTER CHEF MR. BUYANDELGER DORJGOTOV
TOGO JEUNES CHEFS TOGO MR. TOSSOU OUTSA TEL: +228 91885
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TUNISIA MAITRES DES SAVEURS ET GASTRONOMES DE TUNISIE MR. NEBIL ROKBANI TEL: +216 23 335300
SOUTH TYROL SUDTIROLER KOCHEVERBAND MR. REINHARD STEGER INFO@SKV.ORG WWW.SKV.ORG
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CORPORATE MEMBERS CHINA ZHEJIANG SANHE KITCHENWARE CO., LTD MR. CHEN FANG WWW.CHINASANHO.COM GERMANY DELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE MALAYSIA KDU COLLEGE –SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTS WWW.KDU.EDU.MY MALDIVES MALDIVES EXHIBITION AND CONFERENCE SERVICES LTD MR. HUSNIE RAUF TEL: +960 3333630 MEXICO INSTITUTO CULINARIO DE MEXICO WWW.ICUM.EDU.MX
SRI LANKA SRI LANKAN JUNIOR CHEFS CLUB CONTACT: UDITHA GANEWATHIHA SLJCHEF@GMAIL.COM WWW.SLJCHEF.BLOGSPOT.COM/ USA ACF YOUNG CHEFS CLUB WWW.ACFCHEFS.ORG WWW.FACEBOOK.COM/ACFCHEFS TWITTER.COM/ACFCHEFS CULINARY INSTITUTE LE NÔTRE VANUATU VANUATU YOUNG CHEFS CLUB WWW.FACEBOOK.COM/VANUATUYOUNGCHEFS VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM
RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD WWW.SESALLWORLD.COM SINGAPORE KOELNMESSE PTE LTD WWW.KOELNMESSE.COM.SG SOUTH AFRICA PEPPADEW® INTERNATIONAL (PTY) LTD MR. RICHARD PELCZARSKI WWW.PEPPADEW.COM/ SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.COM USA CULINARY INSTITUTE LE NÔTRE MR. JEAN LUC HAUVILLER WWW.CULINARYINSTITUTE.EDU USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU
YOUNG CHEFS CLUB AUSTRALIA WA CULINARY YOUTH CLUB WWW.FACEBOOK.COM/WA-CULINARY-YOUTH-CLUB CANADA CCFCC WWW.CANADIANJUNIORCHEFS.CA/ CHINA SHANGHAI JUNIOR CHEFS CLUB TEL: +86 21 33135647 SHJUNIORCHEFS@GMAIL.COM WWW.SHANGHAIJUNIORCHEFS.ORG HONG KONG HONG KONG YOUNG CHEFS CLUB CONTACT: MR. KEVIN WONG WWW.HKYCC.HK/ INDONESIA YCCI YOUNG CHEFS CLUB INDONESIA WWW.FACEBOOK.COM/YCCIYOUNGCHEFSCLUB INDONESIA YCCI BALI CULINARY PROFESSIONALS JR CHEFS BALI CHAPTER WWW.BALICHEFS.COM MALAYSIA YOUTH CHEFS CLUB MALAYSIA WWW.FACEBOOK.COM/CAMYOUTHCHEFS MALAYSIA PJCC PENANG JUNIOR CHEFS CLUB WWW.PENANGCHEFS.COM MAURITIUS MAURITIUS CHEFS ASSOCIATION YOUNG CHEFS CLUB CONTACT: MR. JASON SANGAHOOPIE TEL: (230) 465 3856 JACPAY@INTNET.MU WWW.MAURITIUSCHEFS.COM SERBIA SERBIAN JUNIOR CHEFS CLUB SERBIANJUNIORCHEFSCLUB@GMAIL.COM SERBIAJCC@GMAIL.COM
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WORLDCHEFS EVENTS CALENDAR 2017 WORLDCHEFS COMPETITIONS
GLOBAL CHEFS REGIONAL SELECTIONS
7-9 July 2017
9 - 13 JULY 2017
28-30 July 2017
5 - 8 OCTOBER 2017
2-5 August 2017
11 - 13 OCTOBER 2017
30 August – 1 September 2017
30 OCTOBER - 2 NOVEMBER 2017
17-20 September 2017
12 - 14 DECEMBER 2017
Makro Horeca Challenge 2017 Bangkok – Thailand Culinary Art Food Expo 2017 Colombo – Sri Lanka 2017 Philippine Culinary Cup Makati City –Philippines 2017 Chinese Cuisine World Championship Beijing – China Hotel Asia International Culinary Challenge Male – Maldives
Global Chefs Challenge Series Regional Selections (Americas) Orlando, USA Global Chefs Challenge Series Regional Selections (Europe) Prague – Czech Republic Global Chefs Challenge Series Regional Selections (Pacific Rim) Culinary Arts Academy – Guam Global Young Chefs Challenge Regional Selections (Africa / Middle East) Cairo – Egypt Global Chefs & Pastry Challenge Regional Selections (Africa / Middle East) Abu Dhabi – UAE
25-26 September 2017
2017 Food Trend Fair Culinary Competition Seoul – South Korea
26-29 September 2017
FHM Culinaire Malaysia 2017 Kuala Lumpur – Malaysia
22 July 2017
10-12 October 2017
1 August 2017
Horeca Jordan Amman – Jordan
14-16 November 2017
19th FHC China International Culinary Arts Competition Shanghai – China
25-27 November 2017
2016 Atlantic Chef Cup Asian Young Chefs Knife Skill Competition Douliu City – Taiwan
11-14 July 2018
Worldchefs Congress and Expo Global Chefs and Pastry Chefs Finals Kuala Lumpur – Malaysia
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Brisbane – Australia Makati – Phillipines
17 August 2017 Lahore – Pakistan
10 October 2017 Amman – Jordan
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