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WORLDCHEFS Issue 20 Anno 2017 The International Chefs Day Special

Worldchefs International Chefs Day

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

Young Chefs Heal the World

Congress Worldchefs Expo 2018

In & Out

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FROM THE PRESIDENT DEAR WORLDCHEFS,

THOMAS GUGLER WORLDCHEFS – PRESIDENT

It always brings me a lot of encouragement when I see chefs join their hands together and use their talents to bring about the greater good. 

COVER PHOTO PHOTO BY SHUTTERSTOCK

During International Chefs Day in October, this was something that chefs did. Whether in Asia, Europe, South Africa & the Middle East, Americas or the Pacific Rim, chefs and cooks of all ages united and combined their skills to encourage education for healthy eating and promote this year’s “Foods for Healthy Heroes” campaign.  Through these  initiatives, we  are taking baby steps towards influencing the eating habits of our future generations.

PUBLISHER WORLDCHEFS

International Chefs Day is an idea inspired by our dearly departed friend, the Late Dr. Billy Gallagher, and I am certain he would have been proud to see how International Chefs Day has grown around the world. Of course, this growth would not have been possible without the participation of you and our partner, Nestlé Professional. Along with their global team, we were able to send the message to children that healthy eating can be fun!  At WORLDCHEFS, we have also been busy with Feed the Planet initiatives. During the past several months, we have launched a culinary education for empowerment program in Curitiba, Brazil, in collaboration with our partners Electrolux and AIESEC, training students (mostly single mothers struggling to find a job) with skills to help them boost their employability potential; we have participated in the Stockholm Act - a festival which brought together leaders from politics, business, science and art - lending our expertise to a panel about how innovative partnerships like Feed the Planet can drive meaningful sustainability change; and we have supported the Chef ’s Manifesto - a movement started by our friends at SDG2 Advocacy Hub to harness chef ’s voices across the globe into a simple action statement about how our beloved industry can pave the way for a better food future.  Together, chefs can truly make the world a better place to live in. I want to thank all of you for the little and big steps that you have made, and as 2017 comes to an end, and we  welcome  2018, perhaps we can all  make a resolution together, to continue using our voices and skills for the betterment of humanity, and a healthier tomorrow.

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WORLDCHEFS MAGAZINE

WORLDCHEFS

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MANAGING DIRECTOR RAGNAR FRIDRIKSSON RAGNAR@WORLDCHEFS.ORG

MANAGING EDITOR JENNY TAN

WORDS@FOODCULT.COM.SG

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

DO YOU WISH TO ADVERTISE OR PUBLISH ARTICLES IN THE MAGAZINE PR & MARKETING ANDIE PETRUZELLA

ANDREAMARIE@WORLDCHEFS.ORG

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

CLAUDIO FERRER

CONTINENTAL DIRECTOR AMERICAS

ANDY CUTHBERT

CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK

CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN

With Season’s Greetings and My Warmest Culinary Regards!

CONTINENTAL DIRECTOR ASIA

Yours very truly, 

CONTINENTAL DIRECTOR EUROPE NORTH

Thomas Gugler Worldchefs President

CONTINENTAL DIRECTOR EUROPE CENTRAL

DRAGAN UNIC

MIROSLAV KUBEC

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH


CONTRIBUTORS

CONTENTS 04 FROM THE PRESIDENT

WORLDCHEFS AND YOU 06 WORLDCHEFS NEWS 12 A GREAT START 14 BEHIND THE SCENE HEROS 18 HEAL THE WORLD 20 THE DIGITAL WAY CORNELIA VOLINO CANADA

WILLMENT LEONG THAILAND

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24 CONTINUING THE LEAGACY 26 THE GOOD FAREWEL 28 THE AMERICAN CULINARY FEDERATION 30 HEALTHY HEROS 33 THE CULINARY OLYMPICS 34 THE WORLDCHEFS CONGRESS 38 FOOD WALK

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54 WORLDCHEFS COMMITTEES 2016-2020 56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS TONY BOEY SINGAPORE

OSCAR BUI AUSTRALIA

58 WORLDCHEFS EVENT CALENDAR 2017

IN&OUT OF THE KITCHEN 44 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.

48 THE FUNCTION OF SUGAR 50 FEED THE PLANET 52 JOIN THE CONVERSATION

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If you wish to express your point of view please contact words@foodcult.com.sg

SPECIAL THANKS TO: City & Guild Dilmah Electrolux Professional Nestlé Professional VanDrie Group Worldchefs Young Chefs Club

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WORLDCHEFS – NEWS

WHY YOU SHOULD ATTEND THIS PASTRY SEMINAR

WELCOME, PEPPADEW® INTERNATIONAL! The passionate innovators of the irresistible red piquanté peppers product range joins Worldchefs as Program Partner, and Silver Level Partner for Worldchefs Congress & Expo 2018, Kuala Lumpur, Malaysia. As Program and Congress Silver Partner, Peppadew® will be present at the biennial hallmark Worldchefs Congress & Expo event – Asia on a Plate. Peppadew® will supply functional and design-oriented ingredients to the Worldchefs Global Chefs Challenge - where the world’s best chefs meet to compete, along with other Worldchefs events and competitions. “As a leading global brand, Peppadew® International is excited to partner with Worldchefs and we look forward to being a sponsor for the prestigious Worldchefs Congress & Expo 2018. This collaboration provides a perfect opportunity to showcase our unique and versatile product range to the world’s best culinary representatives.”

The Worldchefs Pastry Judging Seminar will take place this 3 – 7 February in Stuttgart, Germany. Priced at 200 Euros ( including fullday seminar, lunch and take-home materials), this seminar is conducted by expert global pastry Chef Gilles Renusson, Worldchefs Culinary Competition Committee. Anyone keen on the finesse of pastry works should sign up, as you will acquire invaluable knowledge, such as what to focus on while competing! To register, visit www.worldchefs.org/ pastry-seminar

WHAT A HAPPY PORTRAIT… … of the Austrian Chefs Association (Verband der Köche Östrreichs), who celebrated St. Laurentius day in Vienna´s famous wine region Grinzing with artists and many chefs. Honorary President Karl Rupert, former president Harry Fargel, President Alois Gasser and many chefs were part of the event, basking in the beautiful summer weather throughout. President of the Slovak Chefs Association Mr. Milos Laskovic and his team, were the guests of honour. A toast to chef camaraderie!

WORLDCHEFS NEWS 3 THINGS YOU DID NOT KNOW ABOUT THE NATIONAL CHEF ASSOCIATION OF COSTA RICA 1. The National Chef Association of Costa Rica, born in 1992 became a member of Worldchefs in 2000. It also created the Culinary Institute ANCH, where chefs train young people at social risk or with limited economic access. 2. Costa Rica as a country is recognised as a green power in the world.The National Plan for Sustainable and Healthy Costa Rican gastronomy, PNGCSS have levels proposed to promote a gastronomy under two differentiating elements to Global level such as sustainability and health, in an inclusive way for professionals. 3. It’s an exciting time as companies have been working hard to revitalise traditional and regional gastronomy. They forge innovation with tradition, focus on topics such as locavore and sustainable production of clean energy. 6 WORLDCHEFS MAGAZINE


WORLDCHEFS – NEWS

IN DOMINICAN REPUBLIC…

THE “OLYMPICS OF CHINESE CUISINE”

Young Chefs Club of Dominican Republic hosted a culinary bazaar that featured young entrepreneurs under 25 years old. This brought together young people and offered a platform for them to market their products, such as lasagna cupcakes, salads of roasted peppers, mango and prosciutto. The funds raised were contributed to Tree of Hope, which is a platform of foundations, such as St. Jude Foundation, Heart Care Dominicana, Voluntariado de la Plaza de la Salud and Yo también Puedo. These foundations help people and children special needs, such as Down Syndrome, heart defects, cancer and/or with special conditions, and scarce resources.

In a nutshell: Also known as the Chinese Cuisine World Championship 2017 (Team Competition), the third edition of the “Olympics of Chinese Cuisine” took place in Beijing, China on 30 August. Nineteen teams from countries and regions such as China, Malaysia, Japan, Mongolia, Hong Kong, Macau and Taiwan showed off their culinary skills at the four-day competition. Worldchefs judges including Asia Continental Director Rick Stephen, Willment Leong, Bill Sy, Alan Orreal and Tony Chang were part of the judging panel. What’s so special: It aims to establish a platform for the exchange of Chinese culinary skills, encourage the transnational cultural fusion that is based on the Chinese cuisine elements, and promote the Chinese catering culture in internationalised language around the world. Highlights: The theme is based on international mission, international scale, international standard, international arena, international cooperation and international promotion. The challenge: Each team has to prepare 6 courses for 30 portions.The teams need to express their ideas through their entries. Besides, they need to showcase their culinary skills and capabilities in cooperation, organisation and hygiene. The results: Hong Kong Chefs Association Team won the trophy of champion of CCWC 2017.

WHEN ROYALTY ATTENDS THE BATTLE… The Danish and the Swedish culinary teams heated up the kitchen during the Copenhagen Cooking Week with a friendly battle in the hot kitchen in front of 220 guests. The protector for the Danish Culinary Team, His Royal Highness Prince Joachim of Denmark, attended the dinner together with ministers, sponsors and guests. Both teams prepared a 3-course dinner for 110 persons each, where the main ingredients were halibut, veal and Callebaut chocolate. Guests were placed at 10 seater tables where 5 guests got the food from the Danish kitchen and 5 other guests got food from the Swedish kitchen. The action was screened live and projected onto 3 large screens. Sweden emerged the winner, although we hear Denmark will seek its revenge at the World Championship in Luxembourg next year! WWW.WORLDCHEFS.ORG

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WORLDCHEFS – NEWS

KIWI ACTION Held at the Logan Campbell Centre alongside the popular Food Show over 4 days from the 27th to the 30th of July, challengers from primary school age in the Kiwi Kids Can Cook competition to professional chefs competed in over 74 classes in the hope of being named a winner.

GO KAPANA IN NAMIBIA! In Namibia, the Namchefs run a cooking competition called the Nedbank Kapana Competition. The Owambo speaking people form the largest part of their small population and Kapana is their way of cooking meat ( in particular beef) over open fire. The whole animal is chopped up and grilled. The competition has grown so much over the years that this year, there were three regional rounds (in the North – Ongediwa, in the west at the coastal town of Swakopmund and in the capital city of Windhoek) , where ten finalists were selected for the finals in Windhoek. Kapana is served with a special mix of hot and salty spices called “Kapana Spice”, a tomato and onion salsa and is best eaten altogether in a fresh vetkoek – sweet bread fried in deep oil in an iron pot over the open fire. It’s served in a folded sheet of newspaper. This year’s winner walked away with prize money, a course in entrepreneurship and a mobile kitchen trailer. She is now making a living out of cooking Kapana at functions all over Namibia! 8 WORLDCHEFS MAGAZINE

Special guest at the Championships this year was Thomas Gugler, Worldchefs President, in his first visit to New Zealand. Touching down in the country, he was welcomed with a rousing powhiri from the Auckland Maori Rugby Team, including a hongi with one of the players – something new for the German native. In his time in New Zealand visiting what he called the “most prestigious [hospitality] competition in New Zealand”, he judged the hotly contested Nestlé Toque d’Or tertiary competition, which he hoped to look for something special, cooked from scratch. Another highlight from the first day of competition was the most popular class of the whole competition, the Live Training Salmon class sponsored by Akaroa, where 19 competitors from culinary training institutes around New Zealand cooked up some top notch salmon dishes. And of course the Nestlé Toque d’Or competition, eagerly fought over by 30 challengers, was a thrill. The winners, as judged by Thomas Gugler and a team of professional judges, were the team from Toi Ohomai Rotorua.


WORLDCHEFS – NEWS

WORLDCHEFS AND NESTLÉ PROFESSIONAL ROLL OUT WORLDCHEFS ACADEMY PROGRAM Nestlé Professional has joined hands with Worldchefs to launch a virtual digital academy to enable youngsters and entry level cooks to gain professional certification in culinary arts as a pre-commis. This online training academy will be piloted in India and officially launched at the Worldchefs Congress in Kuala Lumpur in 2018.  Audience: This reaches out to people of all ages including those underprivileged to provide them with an avenue towards a profession in culinary arts. Details: This virtual academy will be powered through the Worldchefs online platform – www.worldchefs.org/academy - with 52 modules, each including video and learning components. What’s Best: The online programme and pre-commis certification is free for all aspiring chefs. This initiative is supported by the Pro Gastronomia Foundation of Nestlé Professional, which supports and promotes culinary education in developing countries.

THE SYRIAN SALON COMPETITION 2017 ...is the first ever by the Syrian Culinary Guild. It took place on 26 August in Ras Al Khaimah. The Guild is working side by side with Emirates Culinary Guild, following Worldchefs Competition Rules. The vision of the competition is to introduce Syrian Cuisine to other cultures in a professional way, and to eventually prep Syrian chefs to participate in international competitions around the world. There were 104 participants from different companies, restaurants and hotels, with 80% of the competitors as first-timers. 70 Medals were given out to winners and trophies for winners of the Best Syrian Cuisine, Best Pastry Chef and Best Hygienic Chef categories. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – NEWS

CITY & GUILDS SCOOPS TOP PRIZE FOR INNOVATION FROM FEDERATION OF AWARDING BODIES: WORLDCHEFS GLOBAL CULINARY CERTIFICATION On Thursday 19 October, leader in skills development City & Guilds and scooped the top award for innovation of the year at the Federation of Awarding Bodies (FAB) annual conference for the Worldchefs Global Culinary Certification. The award honours the innovative new approach to offering certification. The tool was developed by Digitalme, a City & Guilds Group company that specialises in digital credentialing. Kirstie Donnelly MBE, Managing Director of City & Guilds, said: “We’re delighted to be recognised by FAB for innovation in our work with Worldchefs on this global culinary certification tool. The award is an important acknowledgement of the success of the Worldchefs certification and the benefits it is already bringing to the culinary industry.” “Technology is transforming the way people learn and develop their skills globally and we believe that digital credentialing is the start of a revolution in the way skills are recognised across the world.The culinary industry is leading the way and I hope that many more industries realise the potential of digital credentialing over the coming years.” In 2016,Worldchefs and the City & Guilds Group created the new digital platform which allows chefs to be fully recognised for their experience gained whilst working in the industry. Using the tool, participants can verify their expertise at nine different levels which include professional cook, master chef, master pastry chef and culinary educator. The Worldchefs Global Culinary Certification enables experienced chefs, cooks and culinary educators, as well as students who are embarking on their careers, to have their skills and experience validated to a global benchmark by the industry professionals at Worldchefs 10 WORLDCHEFS MAGAZINE

whilst earning the stamp of quality that the City & Guilds brand assures. It is available to employers, training institutions as well as individuals. The certification uses a digital currency, called ‘open badges’, that has been developed by DigitalMe, and allows chefs to showcase their skills and experience online, on social media and job sites, giving employers instant information on what individuals have achieved. Chris Kirk, Managing Director of Digitalme, said: “We are so proud to have helped City & Guilds and Worldchefs win this FAB award for innovation. The tool we created together is already helping people and organisations across the culinary industry to truly articulate the huge range of skills they have at their disposal which would have otherwise been invisible to them. With this anyplace and anytime assessment and recognition model, we can play a part in tackling the global skills shortage that the culinary industry faces with portable and trusted recognition that moves across borders.” “The Worldchefs certification focuses on closing the gap between the skills employers in the culinary industry need and the skills they can see – by helping individuals to clearly promote when they have met the standard and creating a trusted forum to share and have these validated online.” John Clancy, Director of Education at Worldchefs, said “For every hardworking and aspiring chef across the globe, the Worldchefs certification offers a unique - and much needed - solution. It makes it easier to get skills validated, to grow careers and to help raise professional culinary standards globally. We are delighted to see the certification gain such meaningful industry recognition for these goals and look forward to continuing to certify chefs from Ecuador to Sweden to Taiwan.”


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WORLDCHEFS – NEWS

A GREAT START The Electrolux Arts & Science workshop has arrived in Japan.Toshi-San, President of All Japan Chefs Association shares what took place.

Congratulations on the first Arts & Science workshop in Japan! What is the theme that was chosen? The first Arts & Science Seminar in Japan was held in Tokyo in July, 2017. We chose the theme of “World Cuisine Buffet” as we believe this will be a useful topic, in response to the increase in tourists to the country. How was the response? We welcomed 21 chefs from restaurants, hotels and catering companies. They were from establishments such as Urayasu Brighton Hotel, Hotel Metropolitan Ikebukuro, Hotel Metropolitan Ikebukuro, Hotel New Grand, Tokyo Kaikan, Shinagawa Price Hotel and many more. What took place during the workshop? The session lasted for 6 hours, in the very professional and welldesigned kitchen of the Tokyo Gas Company. Chef Daniel Schneider, Corporate Chef of Electrolux Professional Southeast Asia and India, shared the knowledge, skills and techniques of using technology in applications. What stood out most was the use of pressure cooking, using the pressure braising pan from Electrolux Professional. Four different dishes were cooked at the same time in the same braising pan, without any overlap in flavours. The chefs were also very interested in the smoking techniques Chef Schneider shared, using the steam convection oven. Many said they were looking forward to the next session, and we will be holding a second session in November. There will be many more to come, we are sure!

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Veal concepts FOR FRESH INSPIRATION

VanDrie Controlled Quality Veal is veal with a taste known to generations. It is easily digested, low in cholesterol and high in vitamins and minerals. Truly a meat for all menus. It has a light taste and is universally appreciated and used much in international cuisines. Calves are housed in groups at VanDrie Group veal farms. Their stables are spacious, well-ventilated and well-lit. The calves are fed calf milk supplemented with roughage.

Vitender is veal that offers a unique flavour experience. By feeding the calves a fibre-rich diet and providing them with optimum care, the quality is clearly reflected in the veal. Vitender is not just any veal. The calves’ diet consists mainly of varied roughage. As a result, the meat has a distinctive texture when compared to regular veal, and the characteristic flavour of veal (no older than 8 months) is immediately recognisable. Vitender is lightly tender and lean.

Friander is a distinctive cut of beef (8-12 months). The particular feed, accommodation and care given ensure that this meat has a robust texture and yet is tender. This is meat of a lively red colour, light in calories and easily combined with other products.

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WORLDCHEFS – INSIDE WORLDCHEFS

BEHIND THE SCENE HEROES Three committees - Education, Honorary Life Member and Military, play different but important roles in Worldchefs.

CULINARY COMPETITION COMMITTEE - MILITARY Rene Marquis, USA

CEC,CCE,CCA,AAC,ACE MSG (R), US ARMY President, ACF Tampa Bay Chapter Certification Chair, ACF Tampa Bay Chapter Military Regional Director, American Academy of Chefs  Vice Conseiller Culinaire et des Professionnels des Etats-Unis, Militaires WACS Culinary Competition Committee - Military Military Team Liaison - ACF Culinary Team USA 2020

Our mission is… To grow the participation of military teams in competitions and to educate the militaries on the benefits of Worldchefs. We aim to get more military chefs to become members and for them to get educated and certified through Worldchefs. What goes on behind the scenes… Is lots of emails and phone calls, to reach out to other military teams outside of the USA. I have been a member of this committee since 2017, and I would like to see where the Military competitions were when I competed and or was part of a team from 2000-2010. We also welcome young chefs. If you know of anyone who is keen, please email me at Sevens777rm@yahoo.com  In the next 3 years… I hope to enlarge the military footprint in Worldchefs and have military teams from around the world competing, educating and receiving certification worldwide. Worldchefs is... the complete package and authority of chefs associations around the world to compete, teach, train, educate and certify professionals. 14 WORLDCHEFS MAGAZINE


WORLDCHEFS – INSIDE WORLDCHEFS

HONORARY LIFE MEMBER COMMITTEE Murray Dick, New Zealand

Chairman Continental Director for the Pacific Rim

Our mission is… is to ensure that we review and give due credit to members who have contributed extensively to Worldchefs, and are worthy of the title. To apply, you can visit www.worldchefs.org.  Application criteria… is not based on gender and open to all Worldchefs member countries so long as the applicant fits the criteria. We have few female recipients so all Worldchefs member countries need to consider recognising female chefs within your organisations that would fit the criteria and be worthy recipients of this prestigious honour. The ceremony… was officially started by Past President Gissur Gudmundsson at the congress in Chile in 2010. In 2018, a new format of presentation will be introduced. Since the congress in South Korea you would have also noticed that the ceremony team always had Cornelia Volino as part of the official ceremony. Cornelia is rightfully there as an HLM but she is also there to highlight that the HLM is open to all genders and this needs to be considered by all countries. The challenge is... gathering the history of HLM as well as a photo. The HLM committee is keen to get a web page sorted that profiles the HLM recipients (past and present). Every country with a HLM should put this together and email me at honorarymembers@worldchefs.org.  What lies ahead... The Honorary Life Member committee welcomes Cornelia Volino as part of the selection panel along with Heinz Brunner, Norbert Schmidiger, Anton Mosimann and Murray Dick.  The Presidium Executive also has an executive member responsible for assisting various committees that exist with Worldchefs and the HLM committee has VP Worldchefs Martin Kobald in this role. For me the biggest shoes I have ever had to fill are stepping into the position of Chairperson for HLM after the very sad passing of Dr Billy Gallagher. I feel very proud and extremely humble to have been asked to undertake this responsibility. However I am also thankful for having been on the same committee as Billy and hearing his wisdom and guidance on all matters relating to process and procedures. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – INSIDE WORLDCHEFS

EDUCATION COMMITTEE Muller Andreas JW, Hong Kong

Programme Director International Culinary Institute of Vocational Training Council (VTC) Hong Kong Chairman, Education Committee

The mission of the committee… Is to identify, review, enhance, support, implement and give mentorship to individual schools. We hope to support and attain; maintain; enhance and embrace lifelong learning pathways in regards to articulation pathways. We aim to also maintain and enhance culinary as well as hospitality skills and competency aspects and standards. The projects include… Self-enhancement for in-service professionals in attaining Worldchefs Certification Recognition, upgrading professionalism skills and competency in attaining further life-long learning pathways / articulation pathways, providing mentorship to others on a global scale through the “Train the Trainer Programme”, promote Certification to individuals as well as establishments as Recognised Quality Culinary Education Centre and as Culinary Educator, and lastly, to provide support educational needs when necessary for Culinary Workshops. We work on… A lot of communicating, sharing and enhancing culinary educational needs. We are constantly comparing, advising, reviewing and enhancing current and new educational opportunities. New and existing programmes are constantly reviewed so we can align them, and we always work out aims and objectives that reflect global standards, with the aim of supporting the industry. Worldchefs members can help... Share information. The aim is to share information and make appropriate suggestions. Member Associations need to actively share information with its their members so there is discussion and action taken. This helps to promote life-long learning and provide mentorship for our next generation. We’ll also love to hear from the young chefs. In the next 3 years... we hope to have a solid Worldchefs Global Certification attained by many chefs who seek enhancement and opportunities, which offer life-long learning pathways and global recognition. 16 WORLDCHEFS MAGAZINE


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WORLDCHEFS – YOUNG CHEFS

HEAL THE WORLD Young chefs around the world are gearing up to make the world a better place. Here’s a spotlight on how some of our young talents are contributing to the community.

DINING BEHIND BARS SINGAPORE

On 8th August 2017, Singapore Junior Chefs Club committee members, Tan Wei Shan and Athejo Chia, were at Changi Prison – for a good reason. They were there for Dining Behind Bars by Yellow Ribbon Project Singapore, a multi-faceted national initiative that aims to help ex-offenders in the Republic of Singapore successfully re-integrate by promoting public awareness and community support in the process. Started in 2004, Dining Behind Bars is a quarterly event organised by the Yellow Ribbon Fund (YRF), held inside the Singapore Prison Service prison facilities to engage prominent community figures and industry members with an interest in supporting offender reintegration, employment and public safety. Dining Behind Bars guests attended a short prison tour and enjoyed a 3-course fine dining meal prepared by inmates, who were guided by the Singapore Junior Chefs Club. This helped them to better understand the rehabilitation and reintegration efforts by Singapore Prison Service and SCORE. In between their dishes, they were entertained by talented inmates from the Performing Arts Centre in Prisons who gave performances of local tunes and popular festive songs. Being part of Dining Behind Bars is a rare learning process. It is easy to judge or discriminate someone based on actions alone, and it helps encourage the public to give former offenders a second chance. 18 WORLDCHEFS MAGAZINE

FOR THE KIDS MALAYSIA

The Youth Professional Culinaire Association (Youth PCA) in collaboration Professional Culinaire Association (PCA), Make a Difference Charity Group (M.A.D) and Food Aid Foundation Malaysia (FAF) came together to organise a fund raising event for Lotus Charity Care Centre in Semenyih, Kajang Selangor, Malaysia. The centre housed both young and old folks, and the funds raised went towards furbishing their centre after one of the units caught fire and the residents were forced to find temporary shelter. The young chefs also rallied help for donations from chefs in Malaysia. The Malaysia National Rice Board (BERNAS) sponsored 20 packets of 10kg rice, and a total of RM90, 000 was raised. Food Aid Foundation also placed the centre in their list for provision of necessities such as diapers and food. It was time well spent!


WORLDCHEFS – YOUNG CHEFS

FEEDING DAY PROGRAMME R U OK? AUSTRALIA

Staying connected and having meaningful conversations is something we can all do.You don’t need to be an expert – just a great mate and a good listener. So, if you notice someone who might be struggling - start a conversation. Recently some high-profile chefs and talented young cooks have lost their battle with depression in Australia. The Australian Young Chefs clubs aim to start this conversation in an extremely demanding industry with challenges such as long hours, alcohol, drugs and anti-social hours with RUOK? RUOK? is an Australian suicide prevention charity. The mission is to inspire and empower everyone to meaningfully connect with the people around them and to support anyone struggling with life. R U OK? Day, a national day of action reminds all Australians of the importance of regularly checking in with our mates, colleagues and family and asking “are you ok?” It’s on the second Thursday of every September (in 2017, September 14). Young chefs from the Australian Culinary Federation, Victoria chapter and Les Torques Blanches attended the Forum on Mental Health Wellbeing. Guest speakers included Josh Jones (ROUK? Ambassador), Dr Jo Mitchell (Director, the mind room), Raymond Capaldi (Chef Restaurateur) and Cynthia Carter (People and Culture).

PHILIPPINES

The Philippine Young Chefs’ Club organised an outreach at Tramo Elementary School in Barangay Binkayan, Kawit, Cavite. It is a nearby province, 35-40 kilometers away from the capital of the Philippines, Manila. The mission was to provide food for over 200 indigent children (4 to 12 years old). Work started from down, where favourites such as Filipino Style Spaghetti, fish, rice and ripe bananas were served up. A relationship was established with Reverend Jason Co of New Millennium Evangelical Church (NMEC) for the Medical Mission Team and Spiritual Mission Team. Volunteer doctors from the church and NMEC members came together to provide the children with personalized medical check-ups, sing Christian songs together, and listen to gospel stories. We were also able to teach them to pray and share what salvation means. At the end of the day, the children took home medicine, brand new slippers, milk drinks, and cupcakes. The volunteers were very grateful because they were able to bring cheer to the children despite the early call time and the arduous journey to the venue and back late that evening. We are thankful for the support from sponosors: SUREFRESH; CLARA OLE; FRUITAS; MIDA Food and the PYCC members Carmencita Ancajas and Grace Buñao. PYCC’s vision to promote social responsibility will continue through the years to come, to share our talents, to share our blessings with others and to make this world a better place. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – YOUNG CHEFS

THE DIGITAL WAY Young chefs are more connected today than chefs in the past have ever been, thanks to social media. How do they use this communication platform to connect and form relationships? Five chefs share their journey.

JASPER JEK Committee Member Global Development of Young Chefs Committee

WORLDCHEFS YOUNG CHEFS FACEBOOK PAGE THIS PAGE WAS STARTED… in 2008 as we wanted to create greater awareness about the need to support Young Chefs. We also wanted to encourage Chefs Associations to start Young Chefs Clubs and provide support to them.

CONSTANTINOS KYRLAKIS President of YCC

TO MAKE IT RELEVANT… We share content that young chefs are involved in.Young Chefs are always on the lookout on what their peers are doing, and then challenging themselves to do the same or yearning to do the same. We also include news of the various Young Chef Clubs activities, Worldchefs materials, or inspiring food information.

YOUNG CHEF’S CLUB OF CYPRUS FACEBOOK PAGE

WHAT’S POPULAR… Videos followed by photos get the most views. Chefs are keen on food / ingredients from around the world that are unique, things that they have not seen before, new concepts, news about renowned chefs and upcoming chefs, educational videos…

TO MAKE IT RELEVANT… We use nice photos, and target a wider range of audience so more people will talk about it. As a club we share everything around culinary arts, everything that is trending in our profession.

TIPS… Set the Facebook target audience to the right people you would like to capture. If it’s a global reach, have global content.You need dedication and passion to sustain the content. Split the work and have a group of people manage the page, as it helps to have more brains and hands on deck!

WHAT’S POPULAR… Competitions and achievements by our members. In our page, we share news and upcoming activities.

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THIS PAGE WAS STARTED… in 2013 so we can share our activities and at the same time attract more young chefs to join our club.

TIPS… Photos always work. I also try to use creative posts and titles, so chefs will want to click and read on.


WORLDCHEFS – YOUNG CHEFS

JACQUI PRESSINGER Director of corporate and professional development American Culinary Federation

VICKY LEUNG Chairwoman of Hong Kong Young Chefs Club

HONG KONG YOUNG CHEFS CLUB FACEBOOK PAGE THIS PAGE WAS STARTED… in 2010 to increase exposure and share the latest content to the mass audience. TO MAKE IT RELEVANT… We share the latest news and events from Hong Kong Chefs Association. Our audience is made of chefs, young chefs, food and beverage related employees and suppliers…and even local residents. For the latter, it’s so as to improve the image of the chef profession. WHAT IS RELEVANT… Often fun videos of knife skills, demo video or chef ’s stories. In Hong Kong, chefs do not really have time to go through Facebook to search or read all news during the break time. They like to spend time reading news shared by their friends. TIPS… Tell people about your Facebook page, keep your posts updated and respond to requests immediately within 24 hours. If not, they will feel neglected. Be committed to running this long-term.

ACF YOUNG CHEFS CLUB FACEBOOK THIS PAGE WAS STARTED… in 2015, to provide opportunities for young chefs across the U.S. and the world to connect, learn and share information.We target aspiring chefs and pastry chefs who are 18- to 25-year-old members of the American Culinary Federation. TO MAKE IT RELEVANT… We encourage young chefs to provide feedback and tell us what their interests are as young culinarians. We share educational, motivational and career-focused content. The content that has the best engagement is when we ask chefs for their opinions, share success stories of fellow young chefs, provide advice from well-known and established chefs within ACF, and provide chefs with news about certification and career pathways. Chefs are looking for information to help grow their careers and stay current with the changes in the industry. TIPS… Strategies that work well include telling members about the page via membership email newsletters, adding the social media information to ACF’s publications and encouraging members of ACF Young Chefs Club to engage with posts by asking about their interests. It’s important to know your audience. Unsure of what to post? Create a short survey to determine their interests and then create and curate the content around those interests. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – YOUNG CHEFS

JADEAN YAN Marketing and Design

SINGAPORE JUNIOR CHEFS CLUB FACEBOOK THIS PAGE WAS STARTED… in 2010 by the pioneer committee members of Singapore Junior Chefs Club (SJCC). Since year 2011, it has been managed by a new team of young chefs. In 2010, Facebook was already known for 4 years. Our target audiences are mainly millennials - who were picking up Facebook very quickly at that time, and our committee realised that advancement of technology and social media is constantly reshaping our traditional communications and networking. We seize this opportunity as a more effective and new form of connection with the younger generations who are more techie. Moreover, this helps us to ‘push’ our messages into their feeds. WHAT IS RELEVANT… We generally share contents such as notices of upcoming events, event reports, Singapore National Junior Culinary Team competition updates and relevant news articles. From our statistics, video content reaches the most people and have the highest engagement. That leads us to work on more video productions. TIPS… Chefs are looking for more trending topics in the food industry. They are also interested in educational content that supports the improvement of their skills. For the launch of Singapore Top Young Chef Competition 2017, our strategy was to release information of the competition in different posts. To manage it, we pre-planned the content and had a posting calendar. This hooked our audiences to follow our page in order to find out more about the competition. Ultimately, we have a launch video of the competition posted. The final post attracted 4800 views and over 100 shares which exceeded our expected reach. You must always be consistent in your postings. Once page is left unattended, followings will be affected.Visually appealing photos of food will greatly help in catching their attention. 22 WORLDCHEFS MAGAZINE

ADITYA SAKA SUDIRA PR coordinator of YCCI Bali

YOUNG CHEFS CLUB INDONESIA BALI CHAPTER FACEBOOK AND INSTAGRAM @YCCIBALICHAPTER THIS PAGE WAS STARTED… in 2009. We are a culinary club for young passionate culinarians and we wanted to build relationships with other Young Chefs organisations worldwide under Worldchefs. We started as a Facebook group, targeting mainly culinary students and talking about the culinary arts and education. We had almost 2,000 followers, and we transitioned to the public free Facebook page in 2013. Then, we decided to start the Instagram account as well. Our objective is to become a centre of information for chefs in Indonesia and to be the young ambassador to preserve and protect Indonesian cuisine. TO MAKE IT RELEVANT… We create content that is pleasing to the eye. For Instagram, we post nice food photos. Chefs are looking for the new ways to serve their best food, so they can in turn share their creations. TIPS… Instagram has really inspired chefs around the globe. For our instagram page, we share photos of our events as well as plated dishes by chefs around the globe. We aim to share and inspired. Every young chef around the world should follow the social media accounts of all the young chefs clubs! This way, we can connect even more deeply.


HUG Filigrano Tartelettes

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


WORLDCHEFS – YOUNG CHEFS

CONTINUING THE LEGACY Oscar Bui, Vice President ACF Young Chefs Club Victoria Chapter, went on the Bill Gallagher Young Chefs Tour recently. He shares his experience.

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WORLDCHEFS – YOUNG CHEFS

After about 20 hours of air travel, I finally arrived in South Africa, where Liv and I finally met again after the Worldchefs Congress 2016 in Thessaloniki, Greece. Duane Riley, of Billy Gallagher and Associates, also often referred to as Billy’s right hand, was in charge of looking after us and planning our 14 days programme. He was able to share with us many stories about Dr. Billy Gallagher and the insights about the industry. For the next 14 days, we went through a hectic yet fun and educational schedule. We were flown around the 3 major cities – Johannesburg, Cape Town and Durban. We got to experience the differences in the cultures and lifestyles of each city and how business is conducted. We had the luxury to taste over 60 different labels of wine throughout the country, some of the best brandy from Van Ryns, and more than 15 different labels of beer. We tasted fine foods and the more traditional culinary experiences, which gave us a real feel of the cuisine within the country. For example, bunny chow, biltong, boerewors and mopane worms! We also met industry leaders in the culinary scene, such as Chef Chantel Dartnall, who recently broke into the top 300 of the world, and is the number 1 female chef in South Africa at the moment (although she feels that title need not discriminate between men and women). What really made it quite the experience for me was witnessing the camaraderie that existed within these chef communities, and we really got the first hand opportunity to learn from senior chefs who are driven by passion. They are doing what makes them happy, and much of the time it is in the form of giving back to the less fortunate, be it through providing work, training and even a career prospect to some of these people. We also visited 6 culinary schools, which gave us the opportunity to have a chat and share experiences with like-minded young chefs from South Africa. At the same time, we shared that Dr Billy Gallagher has taken young chef development a very long way within the country and internationally. If they continue to walk the way he has paved, they will experience bigger and better experiences in the future. We got to finish the trip by staying in a 5-star resort. Sun City was an absolute eye opener and to be able to live in 5 star luxury for 2 days, chilling at a man-made beach and exploring all the venues it had to offer was more than we dared dream of! We were encouraged to know that the resort has built a village outside of the resort so people can live-in and have schooling provided for their children! This has been an experience like no other. I really thank Dr. Billy Gallagher for the work that he had put in and the legacy he has left behind; it has inspired me. Duane Riley has also been instrumental in keeping Dr Gallagher’s dream a reality. And to all the supporters and sponsors involved with SACA, ACF and Worldchefs in order to make this happen, here’s a big THANK YOU. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

THE GOOD FAREWELL Chefs get together for many reasons, but one good reason that has brought chefs from World Chefs Without Borders together has always been the desire to give back to the community, using their professional culinary skills (and more).

an instrumental role in organising the event shared,” I just wanted to say thank you, apart from all international chefs that pay their own flight expense and come to assist Thailand Chefs Association, working for 4 days without any complaint.

At the fifth and last funeral ceremony for the Thailand’s late King Bhumibol Adulyadej, the Thailand Chefs Association organised a massive event to give honour and pay respects to the King they love.

“As the person in charge assigned by the Thailand Chefs Association’s President, I want to extend my sincere appreciation to all Thai chefs that committed to come and run this 99 chefs cook-off event. Young chefs worked for 16 hours without stop. For me, I believe it is the Royal King’s blessing that makes them strong and willing to help to prepare food for their fellow Thais and tourists. Special thanks goes to Chef Somsak and Arnut Limjirawattana. May good karma always be with you all for participating in this once in a lifetime event.”

99 chefs from around the world got together to prepare 40,000 meals and 9999 snacks over two days for hundreds of thousands of Thais flocked to pay their final respects to their beloved Royal Thai King. Willment Leong, Chairman of World Chefs Without Borders, who played 26 WORLDCHEFS MAGAZINE


WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – AMERICAN CULINARY FEDERATION

CHEFS ADVANCE IN COMPETITION TO REPRESENT THE AMERICAS AT WORLDCHEFS GLOBAL CHEFS CHALLENGE

Cher Harris, CEPC, United States, slices a piece of cake for the judges in the Worldchefs Global Pastry Chef Challenge Competition, July 8.

BY THE AMERICAN CULINARY FEDERATION

Florida Technical College in Kissimmee, Florida, hosted the Worldchefs Continental Tryouts for the Americas Competition in July. Chefs from Argentina, Canada, Colombia and the United States competed in three categories: Global Chefs, Global Pastry Chefs and the Hans Bueschkens Young Chefs Challenge.

Roberto Pineda, Colombia, is the winner of the Worldchefs Global Chefs Challenge and will advance to represent the Americas at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia.

GLOBAL CHEFS CHALLENGE Chefs representing Argentina and Colombia were required to create four portions of a three-course meal in three hours that utilized seabass, salmon, Dilmah Tea, Valhrona Chocolate and wasabi. Roberto Pineda, Colombia, advanced to the finals. Bernardo Echevarria, Argentina, was runner up.

GLOBAL PASTRY CHEFS CHALLENGE Pastry chefs representing Argentina, Colombia and the United States had two hours to create a gateau and a plated dessert. Competitors were also required to create a chocolate showpiece with the theme A Tribute to the Americas. Cher Harris, CEPC, United States, advanced to the finals. Nestor Avila, Colombia, and Ezequiel Bezzabi, Argentina, were the runners up. HANS BUESCHKENS YOUNG CHEFS CHALLENGE The Hans Bueschkens Young Chef Challenge is a competition for chefs age 25 and under. Chefs were required to create four portions of a three-course meal that included a seabass starter, salmon entrée and a dessert utilizing Valrhona Chocolate and Dilmah Tea. Shayne McCrady, United States, advanced to the finals. Christy Barkman, Canada, was the runner up. 28 WORLDCHEFS MAGAZINE

“The level of skill in the Americas competition has risen and continues to rise because chefs from the Americas continue to get certified through the American Culinary Federation and Worldchefs,” said Rene Marquis, CEC, CCE, CCA, a judge for the competition. The panel of Worldchefs judges included: Michael Baskette, CEC, AAC; Steve Jilleba, CMC, CCE, AAC; Rene Marquis, CEC, CCE, CCA; Louis Perrotte, CEC, AAC, HOF; Judson Simpson, HAAC; J. Kevin Storm, CEC, CCE, AAC; and Randy Torres, CEC, AAC, show chair. Chef Peter Vossenberg, M.Ed., CEC, CCE, CCA, AAC, director of hospitality programs at Florida Technical College, hosted the competition. The winners were recognized in a ceremony during the American Culinary Federation’s Cook. Craft. Create. ACF National Convention & Show in Orlando. They will go on to represent the Americas in the finals at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia. Additionally, the top 10 countries of the 2016 “culinary Olympics” also receive an automatic spot in the Worldchefs Congress & Expo. There will be two representatives from the Americas. Patrick Mitchell, CEC, AAC, will represent the United States.The Canadian representative will be announced at a later date.


WORLDCHEFS – AMERICAN CULINARY FEDERATION

Claudio Ferrer, CEC, Worldchefs Continental Director for the Americas; Thomas Gugler, President of Worldchefs; Roberto Pineda from Colombia, winner, Worldchefs Global Chefs Challenge Americas; Thomas J. Macrina, CEC, CCA, AAC, immediate past president, American Culinary Federation.

Bernardo Echevarria, Argentina, competes during the Worldchefs Global Chefs Challenge Competition. Claudio Ferrer, CEC, Worldchefs Continental director for the Americas; Thomas J. Macrina, CEC, CCA, AAC, Immediate Past President, American Culinary Federation; Thomas Gugler, President of Worldchefs; Nestor Avila, Colombia, first runner up; and Cher Harris, CEPC, United States, winner, Worldchefs Global Pastry Chef Challenge.

Cher Harris, CEPC, United States, slices a piece of cake for the judges in the Worldchefs Global Pastry Chef Challenge Competition, July 8. Nestor Avila, Colombia, was the first runner up in the Worldchefs Global Pastry Chef Challenge.

Shayne McCrady, United States, will advance to represent the Americas at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia.

Christy Barkman, Canada, is first runner up in the Hans Bueschkens Young Chefs Challenge.

Claudio Ferrer, CEC, Worldchefs Continental Director for the Americas; Thomas J. Macrina, CEC, CCA, AAC, immediate past president, American Culinary Federation; Thomas Gugler, President of Worldchefs; Christy Barkman, Canada, first runner up; and Shayne McCrady, United States, winner, Hans Bueschkens Young Chefs Challenge.

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – INTERNATIONAL CHEFS DAY 2017

HEALTHY HEROES Chefs around the world celebrated International Chefs Day with gusto! Along with Worldchefs partner Nestlé Professional, the global chef community rolled out many creative campaigns based on the theme “Foods for Healthy Heroes” in their respective countries, sharing the goodness of healthy eating with children in their countries. Says Joanna Ochniak, Chairman International Chefs Day Committee, “This year’s campaign has proved to be a total success! A big thank you to all the chefs for their efforts and for volunteering so much of their time. Chefs, you are the best!” Here’s a view of a selected few of the International Chefs Day celebrations. Stay tuned for our complete report next issue! 30 WORLDCHEFS MAGAZINE


WORLDCHEFS – INTERNATIONAL CHEFS DAY 2017

TORONTO – CANADA SINGAPORE The Singapore Junior Chefs Club and the team from Nestlé Professional Singapore spent the morning with students from APSN Delta Senior. Dressed like superheroes, the students enjoyed a hands-on session where they learned tips on how they could prepare a healthy breakfast, followed by a delicious, healthy buffet lunch.

CCFCC Toronto branch taught 25 kids about the benefits of healthy eating to make them strong. At Gore Community Centre Chef Greg Howe and Chef Shonah Chalmers and 10 junior chefs demonstrated and prepared 3 recipes.The school children prepared and snacked on yogurt, hummus and veggies they chopped themselves and washed it all down with a refreshing berry banana smoothie. One student said he “would be making this delicious snack for his mom on the weekend because it was so yummy!”

PAKISTAN Chefs’ Association of Pakistan and COTHM organised a culinary competition for 8 – 12 year old kids, with the theme “Health Food for Health Heroes”. A four-day event was launched at the studio kitchen of COTHM and welcomed children from LACAS, the National Grammar School, SOS and Beconhouse. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – INTERNATIONAL CHEFS DAY 2017

PERU The chefs visited Pachacutec, Ventanilla in Limau, Peru - an area known for its extreme poverty. More than 150 children and 10 teachers participated in this fun and interactive activity, with great support with chefs from Nestlé Professional and culinary students from YOCUTA.

UNITED KINGDOM

MALAYSIA Professional Culinaire Association (PCA) of Malaysia organised a fulfilling morning at R.E.A.L. Schools Shah Alam campus, engaging children aged eight to 12. The event gathered 40 professional chefs, led by PCA president chef Mohd Kamaruddin Adnin (also known as Chef Bob), to help the children in various activities. There was a juice stall from which they could choose a variety of fresh fruits to create their own juices, as well as a superhero stall which gave them the opportunity to decorate their fruits and vegetables. 32 WORLDCHEFS MAGAZINE

SERBIA The Serbia Chef association celebrated with 3 events in Novi Sad – a workshop with kids in 2 elementary schools with two classes of second graders. This was followed by a cooking show at the local (Riblja pijaca) market where the public enjoyed freshly prepared pasta dishes. In the evening, they lighted flying ‘chefs hats’ (flying lanterns) to ’spice up the night sky’. Spectacular!

Cookery students from a Wolverhampton high school unmasked the ‘superpowers’ of food with the chefs from British Culinary Federation. Eleven year nine pupils from Moreton Community School were given a selection of superhero ingredients to create their own nutritious dishes. In a Flash, the students had conjured up everything from a sizzling stir-fry with red peppers to a bang, crash, wallop, boiled chicken salad with fresh veg, supported and inspired by UCB Culinary Arts Management undergraduates and rising stars Eliot Lawn and Millie Tibbins.


WORLDCHEFS – CULINARY OLYMPICS

THE NEW HOME OF THE CULINARY OLYMPICS After being based in Erfurt for many years, the Culinary Olympics has made a monumental choice to shift to Stuttgart for its 2020 edition. Starting in 2020, the world’s culinary summit will take place at the Stuttgart Fairgrounds.The largest exhibition of culinary art in the world will be organised in conjunction with the Intergastra trade show. The organisers of the event, the German Chefs’ Association (VKD) and the Stuttgart Fairgrounds, are pleased to announce that the 25th edition of the IKA/Culinary Olympics will take a new format, opening its doors at the same time as the Intergastra in Stuttgart. According to VKD’s President, Andreas Becker, this change of location is a “step into the future”. “Stuttgart offers us the opportunity to present the IKA/Culinary Olympics better on an international level”, he explains. With approximately 100,000 Intergastra visitors, the association will be able to reach a much larger professional audience.

In Stuttgart, over 2,000 chefs from more than 50 nations will participate in the world’s largest culinary competition. The national teams want to present pioneering culinary trends and win culinary Olympic gold medals. The Culinary Olympics offer chefs an ideal platform to showcase their skills. “It also helps to forge a positive image of the culinary profession”, underlines Andreas Becker. Amongst chefs, the IKA/Culinary Olympics are an internationally renowned event. Fritz Engelhardt, President of the Dehoga Association in BadenWürttemberg, is delighted about the change of location. “A long-term move of the IKA/Culinary Olympics to Stuttgart is beneficial to the gastronomic industry as such and all parties involved”. Intergastra is one of Europe’s most important professional trade shows for gastronomic outlets, hotels, and other hospitality service providers. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS 2018

THE WORLDCHEFS CONGRESS The Worldchefs Congress 2018 will welcome a stellar Expo and a strong cast of speakers. Here’s a peek at what you can expect.

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WORLDCHEFS – CONGRESS 2018

WORLDCHEFS EXPO DATE: 12-14 JULY, 2017 KUALA LUMPUR CONVENTION CENTRE WHAT: The Worldchefs Expo is a three-day event featuring industry leaders in food and beverages as well as complete solutions for industrial kitchens. It is the premier showcase for culinary innovation!

By visiting the Worldchefs Expo, you gain invaluable insights into leading industry solutions. By exhibiting at the Worldchefs Expo, you gain unlimited opportunities to develop connections with leading suppliers and elite professionals. The Expo organizing partners UBM have a proven track-record of bringing world class shows to Asia; together we offer the experience, connections and know-how to help improve your professional kitchens or place your business in front of the world’s finest chefs.

WHO WILL BE THERE: Leading chefs- master, executive, pastry

and new talents, international restaurant owners, food producers, gastronomy opinion leaders, Importing & exporting companies, culinary equipment and more!

WHAT’S EXCITING: Join the plethora of networking events and

educational sessions designed to keep you abreast of industry trends and meet with experts to share knowledge and best practice. Network with the leading providers of professional industry solutions and bring your kitchens to the next level.

EXHIBITORS: Access over 1000 thought leaders in the culinary industry who meet once every two years! A unique opportunity to place yourself directly in front of a highly influential crowd.

ABOUT MALAYSIA: Increasingly affluent customers are spurring the demand for premium foods and beverages in this rapidly growing industry with the middle and upper class making up more than half the population of Malaysia. Strategically located in the heart of SouthEast Asia, Malaysia has untapped potential and is set to become a major importer of speciality food products. Ina addition, Malaysia’s skilled young workforce and training facilities enable the country to be an excellent choice for nurturing and expanding the growing food industry. The services sector including logistics, has been identified as an important source of growth for the Malaysian economy and it is expected to assume a greater role in broadening the economic base of the country and in contributing towards greater exports of goods and services. Source (Malaysian Industrial Development Authority). HOTEL PARTNERS: Traders Hotel Kuala Lumpur , Mandarin Oriental, Impiana Hotel, Grand Hyatt.

If you are keen to be part of the congress, contact Vicky Vap, Project Manager Vicky.Vap@ubm.com


WORLDCHEFS – CONGRESS 2018 SPEAKERS

Kitchen crew and new crew will feel a lot more empowered, engaged and innovative. It only takes minimum training to learn how to take videos using your mobile phone and compile them for input into a learning management system as part of the programme for Train the Trainer system.

KWAN LUI Kwan Lui founded At-Sunrice GlobalChef Academy in 2001. It was the first culinary academy in Singapore awarded a National CET Institution status where Singapore students received up to 90% government tuition subsidies. At-Sunrice was awarded Best Private Education Institute for Culinary Arts Singapore by JobStreet Learning T.E.D. Awards 2016. AtSunrice has students from 34 countries and has degree articulations with universities in USA, United Kingdom and Hong Kong. Kwan was conferred an Honorary Doctorate in Educational Leadership by Johnson and Wales University (2011). She is a recipient of two World Gourmet Summit Lifetime Achievement Awards, one in 2006 from SPRING Singapore and the second one in 2012 from Fonterra. She sat on various boards and committees of the Health Promotion Board, Singapore Tourism Board, Johnson & Wales University, World Gourmet Summit, Spectra Secondary School and Singapore Symphony Orchestra Ladies League.

TOPIC: TRAIN THE TRAINER WITH DIGITAL LEARNING

With the advancement of digital media and the prevalence of social media, a Restaurant Owner or an Executive Chef can explore new ways of digitising her/his library of culinary knowledge and skills through a cloud- based learning management system which can be accessed 24/7. The keynote speech will demonstrate how Digital Learning can be integrated with a Train the Trainer model in the culinary industry. There is no longer a need to transfer recipe books and operating procedures through the traditional method. With a small budget, one can create custom-designed videos with vivid display of step by step cooking, plating techniques and even have them translated into different languages. Upgrading skills and knowledge through digital learning can be seamless while saving on cost and training hours. Curation of ideas becomes as simple as going to YouTube or other mediums where cooking videos by celebrity or Michelin-starred chefs can be downloaded and added to the virtual library for digital learning. 36 WORLDCHEFS MAGAZINE

ANDRE CHIANG Taiwanese born Chef Andre Chiang started his culinary career when he moved to the south of France at the age of 15. After 15 years of training under the masters of French Nouvelle cuisine such as Pierre Gagnaire, Pascal Barbot, Jacques & Laurent Pourcel, and Michel Troisgros, today Chef Andre is one of the most renowned Chefs in the World. Chef Andre has researched how our capacity to taste food is influenced by our memory banks, through the personal experiences we acquire over time. This has led him to develop a culinary principle – OCTAPHILOSOPHY – based on eight primary characteristics: Unique, Texture, Memory, Pure,Terroir, Salt, South and Artisan – the backbone of the creative process at Restaurant ANDRE. The OCTAPHILOSOPHY book is of the most beautiful books documenting this spontaneous style of cooking and creation in 365 days at Restaurant ANDRE. Restaurant ANDRE was recently ranked #14 World’s 50 Best Restaurants in 2017 and has been on the coveted list since opening in 2010. Joining Restaurant ANDRE at #2 on Asia’s 50 Best Restaurants 2017 and Best Restaurant in Singapore, are his restaurants Burnt Ends Singapore at #10, and RAW Taipei at #24 and Best Restaurant in Taiwan.

TOPIC: OCTAPHILOSOPHY: THE EIGHT ELEMENTS

Uncover the most creative ideas behind the most creative Chef. Unique, Pure, Texture. Memory. Salt. South. Artisan. Terroir. These are the eight most important words for Chef Andre. They are the backbone of everything that is created by Chef Andre. From a single dish to the restaurant’s overall philosophy – Octaphilosophy – is the method of


WORLDCHEFS – CONGRESS 2018 SPEAKERS

encouraging and managing the creative process, and a principle to live by. The initial question André Chiang asked himself at the very beginning of creating his first restaurant was, Who is André? How could he define himself as a chef and be ‘free’ from all the strong personalities he had previously as mentors? He felt the need to design his own personal framework, almost DNA-like, based on true self-knowledge and to encourage his own creativity. Trying to filter what’s important from a whole life is challenging; remoulding those experiences into a useful tool, even more so. When André Chiang began the process of defining Restaurant André, eight words rose to the surface – and, from there, it all seemed so natural.

TOPIC: CULINARY INNOVATION WITH FOOD SCIENCE AND TECHNOLOGY – A GLOBAL CULINARY IMPACT IN ASIA

To be a successful chef today, you need more than culinary skills. Chef Richmond Lim draws from his personal experiences and will share how his research and understanding of food science and technology has allowed him to explore and push boundaries in his culinary craft.

Octaphilosophy has been developed as a tool to explain a dish. There are no starters or main courses but all dishes are there for a reason and all are equally important. Each dish is built up around an Octaphilosophy concept and finds its ultimate expression in the dining room setting. In 2018 February, Restaurant Andre wll close its doors, but Chef Andre will continue his passion in sharing Octaphilosophy.

CHARLES M. CARROLL, CEC AAC PAST PRESIDENT, WORLDCHEFS

RICHMOND LIM Chef to Royals, executive and high profile diners the world over, Chef Richmond combines 32 years of 5-star- fine-dining know how with the finesse of a master chef. His expertise lies largely in the Mediterranean roots married with multi-cultural influences, which he uses to continually set new standards. Chef Richmond has a very successful track record of developing many centres of culture and dining into recognized lands of fine dining. His work at the Singapore International Convention & Exhibition Centre and the Kuala Lumpur Convention Centre is testament of his skills; he is always seeking to create a dining experience that is “beyond the standard dining experience”. A distinguished author, he won the coveted “Best in the World for Food Professionals” title from the Gourmand World Cookbook Awards in Les Folies Bergere – Paris, France, and he was a finalist for the “Best of the Best” and “Best Book Award” from Gourmand World Cookbook Awards at Frankfurt Germany.

Award winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting Success “Your Guide to Becoming a Professional Chef,” Chef Carroll is currently the Executive Chef of USA’s top fourth River Oaks Country Club, in Houston Texas. He served as a Coach for the 2008 United States Culinary Olympic National Team, his seventh Olympic Team, and has received over ninety national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times from four decades (1989, 1999, 2005 and 2014). He received the Central Regional “Good Taste Award” in 2006 and Sharing Culinary Traditions Award from the American Academy of Chefs as well as the regional and national winner of the Chef ’s professionalism Award in 2008, amongst others. One of Chef Carroll’s most proud moments was creating and producing “Operation HOT” (Honoring Our Troops) in 2011, and again in 2013, raising $450,000 in the process. For his collective efforts in organizing these events, Chef Carroll was recognised by 5 past U.S. Presidents, and invited to the White House. In September 2013 he was presented with The Honorable Order of Saint Martin Award, given to him by the Army for his significant contributions to soldiers based in the Middle East. In 2015, Chef Carroll was named President of Worldchefs and served in that position for 2 years. He currently sits on the Worldchefs Board as Past President.

TOPIC: ESSENCE OF GREATNESS

Essence of Greatness is an inspirational presentation focused on personal growth inside and out of the kitchen. Learn how to be an inspiration to yourself and others while Chef Carroll reveals the secrets to how to build great teams. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – FOOD WALK

A FOOD WALK IN KAMPUNG BAHRU KUALA LUMPUR MALAYSIA Award winning blogger, Tony Boey of johorkaki.com, shares his experience at Kuala Lumpur’s Kampung Baru. BY JOHORKAKI.BLOGSPOT.COM

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WORLDCHEFS – FOOD WALK

At Kampung Baru, which is a stone’s throw from Kuala Lumpur City Centre, tradition and modernity coexist. The traditional Malay houses are set on stilts. This keeps the homes above flood waters and also the floor cooler. In true kampung spirit, the village chief ’s name, home address and his personal handphone number are publicly displayed. The village chief is easily accessible for any help or other matters regarding the village. Walk around the area, which is known for its street food.

PAK LONG IKAN BAKAR There were lots of comfortable seats inside Pak Long Ikan Bakar, with dozens of pre-cooked Malay dishes laid out buffet style. Have you tried tempoyak or sambal durian? It’s fermented durian blended with different types of chili peppers and lime. So, we get a tangy, sweet, savoury and spicy paste with durian flavours. Tempoyak is not for everyone, just as not everyone likes durian. Blending it with chili takes durian to another level of acquired taste that challenges both durian and chili lovers. At the Ikan Bakar station, the fish were pre-cooked. There were Ikan Pari (Stingray), Pecel Lele (Catfish), Cencaru (Torpedo scad) etc The staff put on the finishing touches with house blended sambal chili after the customers chose their fish. I opted for my favourite, pecel lele. I love grilled catfish for its soft, sweet flesh which absorbs the savoury spicy sambal chili flavours well. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – FOOD WALK

SATAY PADANG Do you know the satay man who lives in .......” as the children’s song from my childhood goes. We tried the chicken and beef satay by the street side satay man of Kampung Bahru selling Satay Padang. Padang style satay is grilled drier than the Malaysia / Singapore way. The gooey smooth dipping sauce is peppery with spices and pepper but no peanuts unlike the Malaysia/ Singapore style.

NASI LEMAK ANTARABANGSA The famed Nasi Lemak Antarabangsa or “International Nasi Lemak” is run by Mak Normi, one of the KL’s best loved nasi lemak stalls. Mak Normi started selling nasi lemak right after the 1970 KL Big Flood to support her family. Office workers from the area would order nasi lemak from her and it became an instant hit. She then started to sell nasi lemak from a stall set up right in front of her home, which remains to this day. We asked Mak Normi how the name “Nasi Lemak Antarabangsa” came about? She replied that from the beginning, she had many customers from all local and international communities living in KL. So, she decided to call the stall “International Nasi Lemak”. Today, Mak Normi is a celebrity with fans from KL and around the world.

KAMPUNG BAHRU

Address: Jalan Raja Muda Musa, Kampung Baru, Kuala Lumpur, Malaysia This article has been extracted and republished, courtesy of johorkaki. blogspot.com.

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

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

sterlingwhitehalibut.com


IN&OUT OF THE KITCHEN GASTRONOMIC ADVENTURE + MORE @ WONDERFRUIT Thailand’s pioneering, sustainable, cross-cultural, live celebration of food, art and music offers a line-up of sumptuous food offerings, an array of family-friendly activities, diverse music acts from all over the world, thought-provoking arts, talks and workshops. This year, ‘clean bites’ take centrestage, with organic pad Thai, natural pork sausage and vegan alternatives from Healthy Food Trucks. Dean & Deluca will satisfy Wonderers with their favourite breakfast goodies and coffee, while Patom will have refreshing organic drinks at the ready. The Fields Wonderfruit’s farm is undergoing a makeover to become the FARMacy – home to natural, homegrown remedies and medicinal plants, to prove that nature often provides the best cure. Visit wonderfruit.com for more info.

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – NEWS

DID YOU KNOW…

WHEN RESTAURANTS TURN INTO RELIEF CENTRES Restaurants can be more than just eating places, as the latest scenario in Mexico has proven. According to a report by eater.com, the September 19 earthquake in Mexico killed nearly 200 people in the capital and at least 125 more in other parts of the country. It was a real disaster, with about 44 collapsed buildings in Mexico City. Contramar and Barracuda, nearby restaurants with the same owner, quickly got into the action. According to the eater.com, one of the restaurant workers, Camacho said, “We couldn’t help hands-on, so we started evaluating the situation to see if we could bring food.” “There were so many people bringing food [to the rescue sites from restaurants or their homes] that we decided it was better to prepare food here, so people could have a moment of rest in a clean place where they could eat something, wash their hands, rest a little, charge their cellphone, and use the bathroom.” This act of kindness inspired other restaurants to follow suit. Kudos to all, we say!

According to a report by smartbrief.com, restaurants in Austin are jumping onto the supper club bandwagon. For example, local chef Alan Delgado of Tumahye wanted to create a space where “we weren’t really worried about whether the guests would like it or not. It’s about us having fun. And when the chefs have fun, you’re going to get a better product in the end.” His monthly dinners offer 8-12 courses from Delgado and rotating guest chefs. Delgado invites chefs from varied cooking backgrounds to participate in his supper club, sometimes before they’ve even met, but the menu takes place organically. He explains, “We meet and just start throwing ideas out like, ‘What about hoja santa, freeze-dried and turned into a powder?’”

SAY NO TO MICHELIN STAR? When a 3 star chef asks to give up his stars after 20 years of enjoying Michelin fame, it’s set to be a discussion topic! Sébastien Bras, 46, who runs the acclaimed Le Suquet restaurant in Laguiole, which offers gorgeous views of the Aubrac plateau in the Aveyron, shook up the gastronomic world when he asked to be removed from the red gastronomic guide, often known as the ‘bible’ to French chefs. His reason? He wanted to cook excellent food freely, without having to worry about the arrival of Michelin inspectors. The 46 year old chef, who took over the restaurant from his parents 10 years ago, announced his decision on Facebook live. It’s a first for Michelin, which has yet to give its verdict. As a chef, what do you think?

IN&OUT OF THE KITCHEN ASIA’S BEST RESTAURANT TO CLOSE Could this be a PR move? After winning Asia’s 50 Best Awards three years in a row, Annand Gaggan has announced that he will close his restaurant. According to reports, his famous statement is, “Every restaurant has a 10-year life and after that it becomes a brand.” Known for complex dishes such as the coin-sized eggplant cookie, a four-day process where fresh eggplant is charred, skinned, cooled, freeze-dried, ground and molded into a powdered compress with curry oil and Indian spices, then sandwiched with chutney jam in between, there are many questions why this is the case. Moreover, with the Michelin guide coming to Thailand, Gaggan has a high chance of gaining a star. So what’s next for the chef, a disciple of Ferran Adria, who’s known to constantly push his own boundaries? It seems Japan is in the cards. His next influence? Buddhist principles.

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IN&OUT OF THE KITCHEN – NEWS

FIGGJO PAX NEW SERIES DESIGNED BY JENS FAGER

FOR A BETTER FUTURE Dinesh, a graduate from the maiden batch of Sri Lanka’s first WorldChefs accredited culinary school - Empower Culinary and Hospitality School is representing Sri Lanka at Bocuse d’Or’ Asia Pacific 2018 as the commis chef of Waters Edge Sri Lanka team. Empower Culinary and Hospitality School is an initiative by the Merrill J. Fernando Charitable Foundation (MJFCF) and Dilmah to create new avenues for less privileged and marginalised youth with empowerment through education in the culinary and hospitality industry of Sri Lanka. The faculty includes local and international instructors, guided by eminent chefs like Bernd Uber, Peter Kuruvita, and Rohan Fernandopulle on the Board of Governors. The course is free – all we ask of the students is discipline and commitment. This school is an outcome of the philosophy of Dilmah Founder Merrill J. Fernando that business is a matter of human service. Write to us on hospitality@dilmahtea.com if you wish to join hands with Dilmah to transform the lives of less privileged youth in Sri Lanka.

Designed by one of Sweden’s most interesting designers, Figgjo’s new product series is characterised by a distinctive bevelled edge. Jens Fager (b. 1979) is one of Sweden’s most interesting young designers. He was educated at TUAD University in Japan and Konstfack in Stockholm, and works with everything from large interior concepts to small functional tools, furniture and kitchen utensils. Jens has won a number of awards and has participated in exhibitions worldwide. He is interested in creating a synthesis of function and simplicity. In connection with the 2016 Culinary Olympics in Erfurt, the awardwinning designer Jens Fager was invited to design the porcelain for the Swedish national culinary team. Fager has a background as a chef, so it felt natural for him to collaborate with Figgjo. Now the product series is included in the Figgjo range and available to everyone! The plates and bowls in the Figgjo Pax series are characterised by soft lines and pleasant curves that finish with a distinctive bevelled edge. The edge gives a distinctive and raw look, and the soft transition from the edge to the eating surface creates a functional, inviting product that is pleasant to look at. The series consists of five items, comes in the colours white, olive green, grey and beige, and is particularly suitable for sharing concepts and social eating. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – NEWS

CONNECT TO FASTER COOKING WITH ELECTROLUX PROFESSIONAL’S LATEST INNOVATION

Developed through extensive customer insight by the manufacturer’s global R&D team, the next generation of its HSG (High Speed Grill) combines breakthrough cooking technology with handy features designed to deliver a variety of tasty grab-and-go dishes three times faster than traditional appliances.

Electrolux Professional is taking customers back to the crisp with SpeeDelight, a unique cooking solution for a range of food outlets from quick service restaurants to pubs and bars, coffee shops and retail operations.

SpeeDelight pairs big flavor with a small energy footprint. An exclusive Energy Saving Mode reduce energy consumption by up to 60%, offering combined savings of up to 500€ a year. SpeeDelight is also so much more than a standalone machine: thanks to its smart connectivity, through a USB port and Wi-Fi capability, operators can track, store, upgrade and share cooking menus; monitor warnings or malfunctions; improve and perfect workflows and achieve consistency across multiple outlets.

The unit’s contact plates combine with infrared and microwave technology for food that is perfectly cooked and perfectly crisp in under a minute, whilst the upper plate is designed to settle on food with just the right amount of pressure – opening automatically when ready to ensure busy operators can cook with confidence.

What’s more, the manufacturer’s extensive Customer Care network puts operators in touch with over 2,000 service partners in more than 149 countries for expert servicing and maintenance, whilst an Accessory & Consumables kit including everything from utensils to cleaning products gives operators the tools they need to ensure SpeeDelight delivers optimum speed and maximum taste. 46 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – WORLDCHEFS EDUCATION

THE FUNCTION OF SUGAR Taste is the most obvious quality that sugar brings to food and beverages, but it’s not the only one. From browning to baking to preservation, sugars contribute some important functional qualities, as well. When reducing sugar in a recipe, it’s important to consider those functionalities and when possible, take steps to compensate so you can achieve similar results.

1. Sugar increases the volume of baked goods. As yeast consumes the sugar in a dough, it releases bubbles of carbon dioxide. These bubbles expand the dough, creating a more porous structure and a softer crumb.1

5. Sugar affects whipping time in meringues and sponges. Because sugar increases the time it takes to whip food, it’s best to whip to softpeak stage, then add sugar. If reducing sugar by 50%, you can decrease whipping time by 25%.

2. Sugar helps preserve jams and jellies. At the right concentrations, sugar binds the water in food. With no water available to microorganisms, they starve, keeping the food fresh longer.1 To get similar results when reducing sugar, reduce pectin at a 1:1 ratio.

6. Sugar helps foods brown and crackle. The Maillard reaction between sugar and amino acids helps food brown, creating the perfect finish for everything from golden bread crust to the toasty baked meringue. Sugar can also help water evaporate on the surface of foods to produce crackle-top cookies.2

3. Sugar lowers the freezing point of foods. When you reduce sugar in frozen desserts, ice crystal formation will be larger. To help maintain a smooth texture, try adding pectins, gelatins, or gums.1 4. Sugar increases the setting temperature for baked egg custards. Reducing or omitting sugar won’t impact the firmness or texture of the custard, but it will change the way it sets while baking. When reducing sugar, instead of changing the cooking temperature, just reduce cooking time by 2-5 minutes.

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.nestleprofessional.com 48 WORLDCHEFS MAGAZINE

7. Sugar enhances the mouthfeel of beverages. When dissolved in a liquid, sugar adds thickness and body, creating a pleasing texture and helping the flavour linger in the mouth.3 Reducing sugar in beverages may need to be implemented incrementally over time. 8. Sugar retains moisture. Sugar enhances the flavour, moisture retention, and tenderness of baked goods. To maintain these qualities, balance reduced sugar with reduced amounts of fat, egg, and liquid, or substitute honey for some of the sugar.4

1. DanSukker, Functional Properties of Sugar 2. The Sugar Association, Why Sugar Is In Food 3. Berry, 2013 4. Campbell, Penfield, Porter & Griswold, 1980


IN&OUT OF THE KITCHEN – WORLDCHEFS EDUCATION

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – FEED THE PLANET

EMPOWERING PEOPLE THROUGH CULINARY SKILLS This first-of-its-kind Feed the Planet project focuses on helping unemployed people gain culinary skills. Kicking off in Brazil in September, the end goal is for the students to find work in professional kitchens.

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IN&OUT OF THE KITCHEN – FEED THE PLANET

Malin Ekefalk, Electrolux Director Social Responsibility says: “This project is showcasing how the sum is bigger than the parts in the Feed the Planet partnership – together we can make great things happen! Now we want to build on this and replicate in other places.”

A PARTNERSHIP IN ACTION This project, which has been under development since earlier this year, is a collaborative effort. Electrolux has supplied a specifically designed educational kitchen at the Electrolux plant in Curitiba, Brazil. Worldchefs has developed the curriculum and chefs are donating their time to train the students, while AIESEC is supporting the project. Sodexo is providing cleaning services and the food, and FAS, a local non-profit, is selecting the participants and helping out with the training. The project team is also working to provide Electrolux employees with volunteering opportunities to support the participants, for example, with soft skill training such as writing a CV. When selecting the students, priority is given to single mothers struggling to get a job.

Cosimo Scarano, Electrolux Project Coordinator and AIESEC intern, says, “The skills we teach the students will last them their entire lives.The goal is to help them have a better quality of life and find employment.” The Curitiba project is the pilot with three waves planned up until mid2018. The hope is to be able to replicate this kind of project in other regions in the coming years.

Worldchefs designed the curriculum and chefs are donating time to train the students.

By helping people to get a job, this Feed the Planet project run in partnership between Worldchefs, Electrolux and AIESEC and funded by the Electrolux Food Foundation will help underprivileged individuals provide for themselves and their families. The curriculum also aims at raising awareness about sustainable culinary practices such as zero food waste. The project kicked off in Curitiba, with 21 people participating in the first wave of training. Each wave lasts 10 weeks and includes 40 days of lessons from 12 chefs. When selecting the students, priority is given to single mothers struggling to get a job. Some places were reserved for unemployed relatives of Electrolux employees. President of Worldchefs, Thomas Gugler shares, “As a global chef organization with more than 1 million chefs worldwide, we are committed to sharing our knowledge, resources and network to make this project a success. We know it will make a huge difference.”

The project also aims at raising awareness about sustainable culinary practices such as zero food waste.

WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – GLOBAL VOICE

JOIN THE CONVERSATION Worldchefs is a global hub bringing together over 100 member countries and chefs from across all levels and specialities worldwide. In this section, we bring you insights on the conversations, events and ideas making an impact in our global community and across our social media world. If you haven’t already – join the conversation on Facebook, Instagram and Twitter!

LEARNING TOGETHER IN CURITIBA – BRAZIL

WORLDCHEFS GLOBAL CERTIFICATION HONOURED FOR HELPING CHEFS #GETAHEAD

Worldchefs Feed the Planet, powered by Electrolux and AIESEC, are working together to improve lives in Curitiba, Brazil by providing culinary education to and training to people in need. Our friends @Quintana Gastronomia shared this post all about an afternoon of learning and knowledge as part of the Curitiba program. On the agenda? Stingless bees, composting and more! #feedtheplanet #sustainability #betterlives #gastronomia #curitiba #chefpower #bees #compost

Along with our partners City & Guilds and DigitalMe, Worldchefs was featured as a case study in this year’s Taylor report, and the news was heating up Instagram! Commissioned by the UK government, the report looked at how we can work together to strengthen lives and jobs. The Worldchefs Global Certification got a nod for its innovative approach to learning and skills-training. Are you Worldchefs globally certified? Find out more today at www.worldchefs.org/Certification.

WORLDCHEFS MASTER CHEFS DAZZLED GUESTS IN WORLD CHEFS WITHOUT BORDERS GASTRONOMIQUE ADVENTURE!

Gastronomique Adventure was a star-studded culinary fundraising charity event held at KDU University and College in Malaysia, where 12 international Master Chefs created culinary masterpieces in aid of the Food Aid Foundation and World Chefs Without Borders (WCWB), a humanitarian aid initiative by Worldchefs. Congratulations to all!

#goglobal #standout #getahead

JOIN THE ULIMATE GLOBAL CHEFS’ CONVERSATION

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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 52 WORLDCHEFS MAGAZINE


WORLDCHEFS COMMITTEES 2016 - 2020 Culinary Area Advisor Africa/Middle East Tarek Ibrahim Egypt Culinary Area Advisor Asia Otto Weibel

Singapore

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

UAE Slovenia

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

Italy

Culinary Area Advisor America Steve Jilleba

USA

Culinary Area Advisor Pacific Rim Graham Hawkes

New Zealand

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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

Malaysia

Special Advisor -2020 Congress Victor Belyaev

Russia

Historical Committee Otto Weibel Chairman 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

USA

Special Advisor North Europe/Russian Continent Viktor Belyaev Russia Special Advisor Asia Marco Brueschweiler

Thailand

Special Advisor Pacific Rim Sarah Kimbrekos

Vanuatu

Special Advisor Central and South America Eddy Fernández Monte Cuba Special Advisor Balkan Ivo Andric Special Advisor Africa Alan Payen

Serbia Mauritius

Special Advisor China Clinton Zhu

China

Special Advisor Middle East Moustafa El Refaey

Egypt

Special Advisor Europe South Rocco Cristiano Pozzulo

Italy

Special Advisor Asia Stefu Sontoso

Indonesia

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.ORG WWW.WORLDCHEFS.ORG

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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 BOLIVIA ASOCIACIÓN CULINARIA DE CHEF BOLIVIA MR. ABRAHAN SALAS TABILO 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 CAMBODIA CAMBODIA CHEF’S ASSOCIATION MR. HAI VUTHY TEL: +885 179 74 766 WWW.CAM-CHEFASSOCIATION.COM CANADA CANADIAN CULINARY FEDERATION MR. SIMON SMOTKOWICZ PRESIDENT@CCFCC.CA TEL: +613 733 5678 WWW.CCFCC.CA COLOMBIA ASOCIACION COLOMBIANA DE CHEFS MR. MAURICIO LANDONO CZECH REPUBLIC ASSOCIATION OF CHEFS AND PASTRY CHEFS OF CZECH REPUBLIC (AKC CR) MR. MIROSLAV KUBEC TEL: +420 274 812 324 WWW.AKC.CZ

CYPRUS CYPRUS CHEF’S ASSOCIATION MR. PANIKOS HADJITOFIS TEL: +357 993 00 431 WWW.CYPRUSCHEFSASSOCIATION.COM CZECH REPUBLIC CYPRUS CHEF’S ASSOCIATION MR. PANIKOS HADJITOFIS TEL: +357 993 00 431 WWW.CYPRUSCHEFSASSOCIATION.COM DENMARK 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. PETER GRIFFITHS 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 GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM GREECE HELLENIC CHEFS ASSOCIATION MR. MILTOS KAROUBAS TEL. +30 210 8251 401 WWW.CHEFCLUB.GR

ISRAEL ISRAELI CHEFS ASSOCIATION MR. LEON MENAHEM TEL: +972 50 4242 600 ITALY FEDERAZIONE ITALIANA CUOCHI MR. ROCCO CRISTIANO POLUZZO TEL: +39 06 4402178 WWW.FIC.IT JAPAN ALL JAPAN CHEFS ASSOCIATION MR. TOSHI UTSUNOMIYA TEL: +81 3 5473 7275 WWW.AJCA.JP JORDAN THE JORDANIAN CHEFS ASSOCIATION MR. KHALID HUSSEIN ABU EID KABUEID@JCA.JO TEL: +96 279 515 7494 KAZAKHSTAN CULINARY ASSOCIATION OF KAZAKHSTAN REPUBLIC MS. YELENA AASHCHINSKAYA TEL: +7 7162 251345 WWW.KAZ-CHEFS.KZ KENYA KENYA CHEFS ASSOCIATION MR. GURPREET SINGH MEHTA TEL: +254704595744

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

MACEDONIA ASSOCIATION OF CHEFS GASTRO MAK MS. ADRIJANA ALACHKA TEL: +38976573265 WWW.GASTROMAK.EU.MK

CHINA CHINA CUISINE ASSOCIATION MR. JIANG JUNXIAN TEL: +86 10 6609 4185 (86) WWW.CCAS.COM.CN

HUNGARY HUNGARIAN NATIONAL GASTRONOMIC ASSOCIATION MR. ANDRÁS KRIVÁCS TEL: +36 70 9770 111 WWW.MNGSZ.EU

MALAYSIA PROFESSIONAL CULINAIRE ASSOCIATION OF MALAYSIA MR. CHERN CHEE HOONG TEL: +603 9274 0217 WWW.MALAYSIACHEFS.COM

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

56 WORLDCHEFS MAGAZINE

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

NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. SANET PRINSLOO TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM NEPAL CHEFS ASSOCIATION OF NEPAL MR. RATNA BAHADUR THAPA

NEW ZEALAND NEW ZEALAND CHEFS ASSOCIATION INC. MR. GRAHAM HAWKES WWW.NZCHEFS.ORG.NZ

HONG KONG HONG KONG CHEFS ASSOCIATION MR. MAK KAM KUI TEL: +852 25 827 180 WWW.HONGKONG-CHEFS.COM

INDIA INDIAN FEDERATION OF CULINARY ASSOCIATIONS MR. MANJIT SINGH GILL TEL: + 0124 417 2001 WWW.IFCA.INFO

MYANMAR MYANMAR CHEF’S ASSOCIATION MR. OLIVER E. SOE THET TEL: +95 1 501123 WWW.MYANMARCHEFS.COM

LATVIA LATVIAN CHEFS CLUB MS. RAIMONDS ZOMMERS RZOMMERS@INBOX.LV TEL: +371 29238453 WWW.CHEF.LV

CHILE ASOCIACION CHILENA DE GASTRONOMIA ACHIGA MR. GUILLERMO PRIETO WOTERS TEL: +562 203 63 63 WWW.ACHIGA.CL

COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. WILLIAM ORTIZ GARRO TEL: +506 2222 2116

MOROCCO MOROCCO CHEFS ASSOCIATION MR. KAMAL RAHAL ESSOULAMI TEL: +212 522 97 95 60 WWW.FMAC.MA

NETHERLANDS KOKSGILDE MR. WALDRIK CREMER TEL: +31 (0) 6 53308780 WWW.KOKSGILDE.NL

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KYRGYZSTAN ASSOCIATION OF COOKS OF THE KYRGYZSTAN MR. SHUHRAT SHARIPOV TEL: +99 6556 777 356 WWW.CHEFS.KG

MACAU MACAU CULINARY ASSOCIATION MR. RAYMOND VONG TEL: +853 85983 148 WWW.MACAUCULINARY.NET

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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

NORWAY NORWEGIAN CHEFS ASSOCIATION MR. HELGE JOHANSEN TEL: +47 51 47 46 WWW.NKL.NO PAKISTAN CHEF ASSOCIATION OF PAKISTAN (CAP) MR. AHMAD SHAFIQ TEL: +92 300 9484904 WWW.CAP.NET.PK PALESTINE PALESTINE CHEFS CLUB ASSOCIATION MR. NADIM MOHAMMAD MILHEM TEL: +972 (02) 277 0462 PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. ANDRES ATAPOMA TEL: +511 7856524 WWW.APCCAPERU.ORG PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. FERNANDO FIDEL C. ARACAMA TEL: +632 844 2787 WWW.LTBCHEFS-PHILS.COM POLAND POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION MR. JAROSLAW USCINSKI TEL: +48 510 126 484 WWW.OSSKIC.ORG.PL PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. FAUSTO AIROLDI TEL: +351 213 622 705 WWW.ACPP.PT PUERTO RICO ACF THE CHEFS AND COOKS ASSOCIATION OF PUERTO RICO M. MARCOS A. RODRIGUEZ CABAN TEL: +787 257 7373 WWW.FACEBOOK.COM/ACFPUERTORICOCHAPTER QATAR QATAR CULINARY PROFESSIONALS MR. DAVID SOSSON TEL: +974 4479 2221 WWW.QATARCP.COM REPUBLIC OF BELARUS BELARUSIAN CULINARY ASSOCIATION MR. VIKTOR RADEVICH TEL: +375 296 789 100 REUNION CERCLE DES EPICURIENS DE LA RÉUNION MR. JEAN-CLAUDE CLERET TEL: +33692619150


ROMANIA ASOCIATIA NATIONALA A BUCATARILOR SI COFETARILOR DIN TURISM MR. STEFAN BERCEA TEL: +40 0722 773 337 WWW.ANBCT-ROMANIA.RO RUSSIA RUSSIAN CULINARY ASSOCIATION MR. VIKTOR BELYAEV TEL: +7 495 650 3756 SAMOA SAMOAN CULINARY ASSOCIATION AFFILIATE MEMBER MR. MICHAEL HARDY SAUDI ARABIA SAUDI ARABIAN CHEF ASSOCIATION MR. YASSER B. JAD TEL: +966 2 6846266/6267 WWW.SAUDICHEFSASSOCIATION.COM SCOTLAND FEDERATION OF CHEFS SCOTLAND MR. DAVID LITTLEWOOD DGLITTLEWOOD@HOTMAIL.CO.UK TEL: +44 01698 232603 WWW.SCOTTISHCHEFS.COM

TUNISIA MAITRES DES SAVEURS ET GASTRONOMES DE TUNISIE MR. NEBIL ROKBANI TEL: +216 23 335300 TURKEY COOKS AND CHEFS FEDERATION OF TURKEY MR. Y. YALCIN MANAV TEL: +90 (212) 272 46 40 WWW.TUMAF.ORG.TR UKRAINE ASSOCIATION OF CULINARY WORKERS OF UKRAINE MR. MIKHAILO PERESIGHNYI TEL: + 67 503 44 12 WWW.UKRAINE-ACU.ORG.UA U.S.A AMERICAN CULINARY FEDERATION MR. STAFFORD T. DECAMBRA SDECAMBRA@ACFCHEFS.NET TEL: + 1 904 824 4468 WWW.ACFCHEFS.ORG UNITED ARAB EMIRATES EMIRATES CULINARY GUILD MR. UWE MICHEEL TEL: +9714 3403128 WWW.EMIRATESCULINARYGUILD.NET

SERBIA CULINARY FEDERATION OF SERBIA MR. MILIJAN STOJANIC TEL: +381 11 2681 857 WWW.SERBIAN-CHEFS.RS

UZBEKISTAN ASSOCIATION OF COOKS OF UZBEKISTAN MR. UMAROV AKBAR HAMDAMOVICH TEL: +99871 265 2771 WWW.CHEFS.UZ

SINGAPORE SINGAPORE CHEFS ASSOCIATION MR. EDMUND TOH TEL: +65 6885 3074 WWW.SINGAPORECHEFS.COM

VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MR. DAVID HOLLIDAY TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM

SLOVAKIA SLOVAK UNION OF CHEFS AND CONFECTIONERS MR. BRANISLAV KRIZAN TEL: + 421 2 5464 8417 WWW.SZKC.SK SLOVENIA SLOVENIAN CHEFS ASSOCIATION MR. JOSEF OZELI TEL: + 386 41 371 651 WWW.KUHARJISLOVENIJE.SI SOUTH AFRICA SOUTH AFRICAN CHEFS ASSOCIATION MR. STEPHEN BILLINGHAM TEL: +27 11 482 7250 WWW.SACA.CO.ZA SOUTH KOREA KOREA CHEFS ASSOCIATION MR. JEONG-HAK KIM TEL: +82 2 734 1545 SPAIN FEDERACION DE ASOCIACIONES DE COCINEROS Y REPOSTEROS DE ESPANA MR. SALVADOR GALLEGO JIMINEZ WWW.FACYRE.COM SRI LANKA CHEFS GUILD OF LANKA MR. TYRELL WASALATHANTHRIE TEL: +9 411 2055 041 WWW.CHEFSGUILDOFLANKA.COM SYRIA THE SYRIAN CULINARY GUILD MR. MAJED AL SABAGH MAJED@CIC-UAE.COM SWEDEN SWEDISH CHEFS ASSOCIATION MR. CONNY ANDERSSON TEL: +46 733 648010 WWW.SVENSKAKOCKARSFORENING.SE SWITZERLAND SOCIETE SUISSE DES CUISINIERS MR. ANDREAS FLEISCHLIN TEL: +41 41 418 22 22 WWW.HOTELGASTROUNION.CH TAIWAN TAIWAN CHEFS ASSOCIATION MR. ALEN CHIEN TEL: +886 4 24261248 WWW.FORMOSACOOKING.COM.TW

VENEZUELA ASOCIACION DE CHEF DE VENEZUELA MS. ELIA NORA RODRIGUEZ TEL: + 58 241 8 255064 WWW.VENEZUELACHEF.COM VIETNAM THE SAIGON PROFESSIONAL CHEFS GUILD MR. LY SANH TEL: +84 8 382 44691 WWW.VIETNAMCHEFS.COM WALES CULINARY ASSOCIATION OF WALES MR. ARWYN WATKINS TEL: +44 1341 247 268 WWW.WELSHCULINARYASSOCIATION.COM

ASSOCIATE MEMBERS ARGENTINA INSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA SEBESS MARIANA@MAUSIWEB.COM WWW.MAUSIWEB.COM AUSTRIA KLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER WALDER OFFICE@KKK.AT CANADA THE GOLDEN HORSESHOE CULINARY TEAM CANADA MR. EDOUARD COLONERUS CHEFED@SYMPATICO.CA WWW.TBGHCTEAM.CA ECUADOR ORGANIZATION OF GASTRONOMIC ASSOCIATION OF THE AMERICAS AND THE CARIBBEAN MR. MAURICIO ARMENDARIS HUNGARY CHEF CLUB ‘99 MR. MARTON KAROLY CHEFCLUB@HUNGUESTHOTEL.HU ISRAEL MR. SARKIS YACOUBIAN TEL: +972 50 86 1111 4 CHEFSARKIS@HOTMAIL.COM

THAILAND THAI CHEFS ASSOCIATION MR. SOMSAK RARONGKUM TEL: +66 84 5589 292 WWW.THAILANDCHEF.IN.TH

KOREA LES TOQUES BLANCHES KOREA INTERNATIONAL CHEFS ASSOCIATION (LTB KOREA) MR. GARRETT EDWARDS WWW.LTBKOREA.COM

TOGO JEUNES CHEFS TOGO MR. TOSSOU OUTSA TEL: +228 91885

MALAYSIA CHEFS ASSOCIATION OF MALAYSIA 2016 MR. FAKHRUL ALIFF ARIFIN BIN MOHARI FAKHRUL.MOHARI@MALAYSIACHEFS.MY TEL: +60193110034 WWW.MALAYSIACHEFS.MY

MONGOLIA MONGOLIAN ASSOCIATION OF MASTER CHEF MR. BUYANDELGER DORJGOTOV ROMANIA CULTURAL ASSOCIATION EURO EAST ALTERNATIVE DR. IULIA DRAGUT WWW.CAMPIONATDEGATIT.RO SOUTH TYROL SUDTIROLER KOCHEVERBAND MR. REINHARD STEGER INFO@SKV.ORG WWW.SKV.ORG SPAIN SELECCION ESPANOLA COCINA PROFESIONAL MR. DAVID BASILIO SAUDI ARABIA NESTLÉ SAUDI ARABIA MR. THOMAS HALLER TAIWAN TAIWAN TOQUES BLANCHES MR. CHANGWEI HUNG (JOHN) HUNH.CW9@GMAIL.COM TEL: +886-2-27055282 TURKEY TURKISH NATIONAL CULINARY FEDERATION TAFED MR. ZEKI ACIKOZ USA SOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM

CORPORATE MEMBERS CHINA ZHEJIANG SANHE KITCHENWARE CO., LTD MR. CHEN FANG WWW.CHINASANHO.COM CHINA YA (SHANGHAI) INFORMATION TECHNOLOGY CO., LTD. MR. CLINTON ZHU 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 RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD WWW.SESALLWORLD.COM

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 SLOVENIA YOUNG CHEFS CLUB SLOVENIA 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 USA 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

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

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WORLDCHEFS EVENTS CALENDAR 2017–2018 WORLDCHEFS COMPETITIONS

GLOBAL CHEFS REGIONAL SELECTIONS

7-9 November 2017

12 - 14 DECEMBER 2017

QCP Salon Culinaire 2017 Doha, Qatar

Global Chefs & Pastry Challenge Regional Selections (Africa / Middle East) Abu Dhabi – UAE

14-16 November 2017

19th FHC China International Culinary Arts Competition Shanghai, China

22-25 November 2017

JUDGING SEMINARS

La Cuisine 2017 Jakarta, Indonesia

12 November 2017

23-26 November 2017

02 February 2018

Gastronomia – HORECA 2017 Nicosia, Cyprus

24-26 November 2017

Pakistan International Culinary festival 2017 Lahore, Pakistan

25-27 November 2017

2016 Atlantic Chef Cup Asian Young Chefs Knife Skill Competition Douliu City, Taiwan

27-29 November 2017

Saudi HORECA Riyadh, Kingdom of Saudi Arabia

12-14 December 2017

La Cuisine by SIAL Middle East 2017 Dubai, UAE

15-17 January 2018 HORECA Kuwait Kuwait

01-03 February 2018

National Culinary Competition of APCCA Peru Competition Lima, Peru

18-22 February 2018

Emirates Salon Culinaire – Gulf Food Dubai, UAE

20-23 MARCH 2018 HORECA Lebanon Beirut, Lebanon

24-27 APRIL 2018

FHA 2018 Culinary Challenge Singapore 58 WORLDCHEFS MAGAZINE

Odense, Denmark Lima , Peru

04 February 2018 Stuttgart, Germany

22 April 2018 Singapore

CHEF2CHEF WORKSHOPS

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