Worldchefs magazine Issue 21

WORLDCHEFS Issue 21 Anno 2018

Worldchefs

The first Worldchefs Ambassador

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

Young Chefs Kuala Lumpur Traveller Guide

Congress&Expo Everything you need to know!

In & Out

Everything About Food Allergens

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CONTENTS IN&OUT OF THE KITCHEN 38 IN&OUT OF THE KITCHEN NEWS 40 WORLDCHEFS ACADEMY HAS ARRIVED! 42 PERFECT MEDIUM DICE 45 NUTRIPRO – WHAT ARE FOOD ALLERGIES? 52 WORLDCHEFS COMMITTEES 2016-2020 56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS 58 APPROVED SCHOOLS 08

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60 WORLDCHEFS EVENTS CALENDAR 2018

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WORLDCHEFS AND YOU 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.

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

04 FROM THE PRESIDENT 06 WORLDCHEFS NEWS 16 INSIDE WORLDCHEFS 18 FEED THE PLANET 21 WORLDCHEFS CONGRESS & EXPO 2018 24 TRAVELLER GUIDE – KUALA LUMPUR

SPECIAL THANKS TO: AMT - Gastroguss Anchor Food Professionals Boiron Chef Works City & Guild Dilmah Electrolux Professional HUG Koppert Cress Malaysian Palm Oil MLA - Meat & Livestock Australia Nestlé Professional Quantum VanDrie Group VITO Worldchefs Young Chefs Club

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28 WORLDCHEFS RECIPES 30 TEOCHEW HERITAGE IN MALAYSIA

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34 MONGOLIAN CULINARY FEDERATION

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FROM THE PRESIDENT DEAR WORLDCHEFS, I always try to start my message with warm greetings, but unfortunately, my first line for this issue is of great sadness as “Mr. Paul Bocuse” has passed away. His loss will leave a huge gap for all our future chefs.

It is personally very important that the legacy of the past always will remain as one of our guidelines in cooking, and should always be preserved for the following generations.

Cooking these days is very commercial and professional. Sometimes, it is without heart and passion. At the same time, cooking is about art and art is about nourishment.

THOMAS GUGLER WORLDCHEFS – PRESIDENT

Food is life and it’s great to value and respect it as it should be.

Reducing Food Waste is one of the most important goals we must strive towards for a better tomorrow, and to build an environment, which can assure that the next generations will be able to enjoy good food as our parents and grandparents did.

For us at Worldchefs, it is very important to pay attention to details with regards to sustainable food and to give the next generations a proper platform for education and proper learning. With our partnership with City & Guilds, many positive steps are progressing well; our partnership with Electrolux Professional and Nestlé Professional helps us to develop and make possible such initiatives and cooperation. I want to thank all our sponsors and partners for their great support and cooperation.

Lately, our committee reports are coming in and after proper consolidation, a summary about all the activities will be circulated to all our member country associations.

For 2018, the highlight is the Worldchefs Congress in Malaysia and I think all of us are looking forward to it! Lots of activities, informative sessions, top competitions, an amazing trade show and the camaraderie between chefs, the opportunity to exchange knowledge....

I am very thankful and on behalf of the entire Executive Committee and the Board of Directors, I want to thank the entire Congress team for their tremendous efforts and hard work to make this Congress another spotlight in our Worldchefs history.

Financially, we are in a very good stage, with new global sponsors and continued partnerships with existing sponsors.

Special thanks goes to the growing office team for their hard work and time to serve all our members well.

Looking forward seeing you all somewhere around the world, and wish you all the very best for your culinary and personal future.

WORLDCHEFS MAGAZINE COVER PHOTO PHOTO BY SHUTTERSTOCK

PUBLISHER WORLDCHEFS WORLDCHEFS

15 RUE TIQUETONNE 75002 PARIS FRANCE T: +33 (0) 1 80 06 58 30 E: OFFICE@WORLDCHEFS.ORG

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

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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

CONTINENTAL DIRECTOR ASIA

DRAGAN UNIC

CONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBEC

Thomas Gugler Worldchefs President 4 WORLDCHEFS MAGAZINE

CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

on

QUALITY • TASTE • GOODNESS • INTEGRITY We are a family tea company, established by Merrill J. Fernando. He was the first indigenous (Sri Lankan) tea grower from any tea producing country in the world to offer his tea grown, handpicked, handmade and packed fresh at source under a producer owned brand – genuinely ethical and direct to tea drinkers around the world. That was in 1988 and this year we celebrate 30 years of uncompromising commitment to the founding principles of Dilmah – Quality, Freshness, Authenticity, Integrity expressed in ethics and sustainability.

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WORLDCHEFS – NEWS

CONGRATS TO HORECA…

AT-SUNRICE GLOBALCHEF ACADEMY APPOINTS A NEW CHIEF OPERATING OFFICER

… for a spectacular four days at Beirut’s Seaside Arena.

Spotlighting the latest innovations and trends in the hospitality and foodservice industries, the event was hailed a resounding success, bringing together more than 350 exhibitors from countries including Australia, Belgium, Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon, Nigeria, Turkey, Spain, Syria, UAE and the USA. This is why it’s the annual meeting place for hospitality and foodservice industries!

At-Sunrice Globalchef Academy is happy to announce that Dr Charles Ling is now their new Chief Operating Officer. With more than 15 years of experience in the areas of education and information technology (IT), Dr Ling was also the Group Chief COO of Informatics Education, Director & Associate Professor at the National University of Singapore (NUS) and Chief of Staff of Singapore Exchange (SGX).

While at NUS, he founded the Strategic Technology Management Institute (STMI), that specializes in providing cutting-edge training to professionals in the IT industry. As COO, Dr Ling will be focusing on the academy’s technology adoption and new cross discipline diploma in entrepreneurship.

A PROUD DAY FOR SHANGHAI DISNEY Worldchefs has partnered with the culinary cast of Shanghai Disney to offer them the opportunity to obtain worldclass training under the Global Culinary Certification programme. There are nearly 1003 cast members preparing and producing meals for more than 13 million visitors annually. Alan Orreal, Culinary Director at Shanghai Disney, knew that the cast members’ training programme had to be upgraded to fit global standards to be able to handle the staggering logistics smoothly. The partnership with Worldchefs, which is the first of its kind in mainland China, will provide the culinary team access to elite training opportunities that will equip them with a solid foundation in the culinary arts and prepare them for a work environment that is always pushing boundaries in order to obtain excellence.

WORLDCHEFS NEWS ROYAL RECOGNITION For his outstanding services to education and training in Wales, Mr Arwyn Watkins has been awarded an OBE, or Officer of the Most Excellent Order of the British Empire.

As Managing Director of the Cambrian Training Company, Watkins is a central figure in the work-based learning sector, whose company provides training programmes to more than 1000 individuals, throughout 420 organisations.

Going hand-in-hand with his dedication to training is his passion for the culinary arts.

He coached the Junior Welsh Culinary Team to a Culinary Olympics gold medal in 2004 and as a member of the Applied Ability Awards National Committee, he was instrumental in running pilot programmes that led to ground-breaking craft-led qualifications for chefs in Wales.

With an impressive curriculum vitae that includes President of the Culinary Association of Wales, Mr Watkins is now focused on leading a team in a bid to host the 2024 Worldchefs Congress at the Wales International Convention Centre.

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WORLDCHEFS – NEWS

ENGLAND’S NATIONAL JUNIOR TEAM GO HOME WITH NATIONAL PRIDE AND THE DRAGON TROPHY It was a fierce battle indeed, in the kitchens of the Battle of the Dragon competition, as England and Wales faced off to see who would bring home the dragon trophy. Before a panel of international judges, the teams were tasked to create a 3-course menu for 70 people. Though Wales started with an appetiser of seared scallop and langoustine thermidor; a main course of pork tenderloin wrapped with prosciutto and a dessert of Barmley apple and vanilla ice-cream, it was ultimately England who stole the show (and the dragon trophy) with their winning repertoire of pan-roasted halibut; main course of venison loin, finished with a dark chocolate and orange mousse for dessert. “It continues to a be a real honour to manage, train, develop and compete as the National Junior Team. I’m so proud of every one of my teammates, for the past five years we’ve grown as a team and we’ve been working well together. We’ll definitely work even harder for the run up to the Culinary World Cup!”, stated Matthew Shropshall, Manager for the National Junior Team.

LARGEST CUP OF TEA… Kudos to the UAE chefs! The world’s largest cup of tea contained 5,000 litres of Karak Chai and was a joint effort between 138 chefs from the Emirates Culinary Guild, the Global Village in Dubai and Mindset Events to set a Guinness World of Records. To achieve their goal of breaking the previous world record of 4050 litres of tea, Chef Uwe Michael, President of the Emirates Culinary Guild first gathered senior chefs from India, Pakistan, Sri Lanka and Syria together to test different

recipes for Karak Chai. When the winning concoction from Asselah of the Radisson Blu Hotel Deira Creek was eventually decided, the entire team got to work. Using a combined total of 270kg of milk powder, 400kg of sugar, 4.5kg of cloves, 135kg of fresh ginger, 27kg of cardamom and 400kg of tea powder, and with setup spanning two days, the next challenge was ensuring that the tea was boiled perfectly, to allow the proper infusion of the spices. Eventually, in a big cup that was 3.66m in height and 1.42m in diameter and with the tea at a perfect 80 degrees, the world record of 5000 litres was achieved and the tea was served to 45,000 Global Village visitors.

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WORLDCHEFS – NEWS

MEET THE YOUNG, GLOBAL FACE OF WORLDCHEFS For the first time ever, Worldchefs has appointed a Brand Ambassador!

Ms Jessi McEwan who previously represented Australia in international culinary conferences, will be assuming the mantle of Brand Ambassador and promoting the organization on a daily basis via social media. We recently caught up with the new, global face of Worldchefs…

How did you feel when you found out you were going to be the first appointed Brand Ambassador of Worldchefs?

So proud and excited! Worldchefs has always given me the tools and support I needed to achieve my potential as a chef and this would be an opportunity for me to give back to them.

What did you enjoy most while you were Australia’s First Young Chef Ambassador and what are you looking forward to the most now, as Worldchefs’ Brand Ambassador?

I enjoyed the opportunity it gave me to travel around the world, and a platform to speak about an industry that I love being a part of. As Brand 8 WORLDCHEFS MAGAZINE

Ambassador now, I’m given an even bigger platform and I look forward to using my voice to reach out to young chefs around the world.

What do you hope to achieve as Worldchefs’ Brand Ambassador?

The culinary industry is no piece of cake (pun intended) and though we may have young chefs who joined due to an interest in cooking, the industry also suffers from a high turnover rate. So, I would definitely love to be an inspiration and role model to young chefs like myself and to show them that a career in this industry can be extremely fulfilling.

What do you currently enjoy most about your job?

At Hobbet Kitchen, we’re surrounded by the lushness of the winery and we have plenty of land to have our own vegetable garden, which supplies much of the ingredients we use in the kitchen. What I enjoy most is learning something new every day, whether it’s how to dry-age meat, being part of the process of pickling, curing, smoking, it’s all very rewarding work to me because I know it’s making me a better chef.

When you’re not working, what do you usually like to cook?

I don’t have much of a sweet-tooth, so my go-to food is usually something savoury, like cured meats and cheese, or I often whip up a bowl of pasta at home too. At home, we try to shake things up by occasionally having “Taco Tuesdays”, and I really enjoy gathering friends and family to create and share a meal together.

WORLDCHEFS – NEWS

A WELSH BEEF CANAPÉ FIT FOR ROYALTY At a recent festival celebrating Welsh culture at Cardiff Castle with Prince Harry and fiancé Meghan Markle in attendance, it was the rare Welsh Beef canapé that stole the spotlight. The canapé in question was prepared by Chef Colin Gray, Vice President of the Culinary Association of Wales and head of the award-winning catering company, Capital Cuisine. Boasting rare Celtic Pride beef fillet, with horseradish

cream, rosemary crostini, finished with parmesan shavings and truffle oil, it proved a big hit with the royal party, and especially with Price Harry who requested his bodyguard to fill a napkin with the rare beef canapé for his and Ms Markle’s journey home. “It was very satisfying to receive really good feedback about the food. We wanted to give the royal party a true taste of Wales and they seemed to have enjoyed it”, said Chef Colin Gray who has now catered for four generations of the royal family. As a member of the Culinary Team of Wales, he catered for the late Queen Mother, Queen Elizabeth II at the state opening of the National Assembly of Wales, Prince Charles at his Highgrove home and now, Prince Harry.

A SCHOLARSHIP WE SALUTE TO THE SCHOLARSHIP: The Chef Christopher Christie Scholarship was created by At-Sunrice Globalchef Academy in honour of the late Chef Christopher Christie, who was the executive chef of Marina Bay Sands. He could lead a 400-strong culinary team to execute a perfect fine-dining service, was passionate about cooking, and generous with his knowledge as he mentored 200 students of the At-Sunrice Globalchef Academy.

THE RECIPIENT: As principal of the Phajoding Monastery in Bhutan, Lopen Namgay and his team work hard to care for, and empower underprivileged and orphan boys with education. As recipient of the scholarship, he will be invited to At-Sunrice Globalchef Academy for a three-week immersion programme that will hone his interest in the culinary arts, provide him with knowledge of basic recipes and Asian and Western vegetarian cuisines. It will culminate in a pizza making competition with a unique twist – there will no ovens used.

After he obtains his certification, Lopen Namgay will return to Bhutan to educate the young monks of the Phajoding Monastery and the members of the Guide Association of Bhutan, who often take tourists on multi-day journeys throughout the country.

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WORLDCHEFS – NEWS

LEARNING JOURNEYS

THE LEGACY OF CHEF MARGARET TURNER

Michael Baskette from Education Committee profiles some of the exciting programmes introduced in the past year.

“I can only imagine where all of your graduates are today, all around the world…” -Dr. David Ross President of Southern Alberta Institute of Technology

PROGRAMMES SCHOOL OF CULINARY ARTS

“Chef Margaret Turner has spent the last thirty-five and a half years as a culinary instructor at Southern Alberta Institute of Technology in Calgary, Canada. On Friday, February 2, 2018, faculty at the culinary school, former colleagues and teammates, industry professionals and friends celebrated Chef Turner’s retirement from SAIT. She felt quite at home in The Highwood Dining Room, a place where she hosted dozens of fundraising dinners and events, all in the best interest of her students or team members.

The famous KES College School of Culinary Arts is offering six different options to future students. Three of them are for the specialisation in Pastry/Bakery a unique programme offered only by KES College and students can choose for 2,3 or 4 years (Diploma or Advanced Diploma or BA in Culinary Arts). The other three programmes are in Cookery and again students can choose for 2, 3 or 4 years (Diploma or Advanced Diploma or BA in Culinary Arts).

16, 17 & 18 OCTOBER 2017 Seminars offered to year one students “Assignment Preparation” are to assist new students to understand what a project is and how they can prepare it. A project may start from cover page but what is included are the techniques and skills students they learn.

23 NOVEMBER 2017 The seminar “Improve your Abilities and Charismas” saw lecturer Savvas Konstantinides introducing this special seminar, concentrating in three aspects, communication, recognise and improve your charismas and time management.

28 NOVEMBER 2017 Cooking for the Anticancer Society meant students of year one from the BA in Culinary Arts (both of Cookery and Pastry /Bakery specialisations) cooked for the Arodafnousa Hospital patients. It was a very special day as young students had the opportunity to prepare and serve meals for the people having their treatment against cancer.

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The legacy of Chef Turner reaches far away from SAIT, too. (Mostly thanks to Chef Turner, SAIT is among the most medal-winning institutes of Canada starting in 1982.) Her thousands of students have graduated and many have moved away to seemingly every corner of the world.

Moreover, Chef Turner’s career as a chef was not limited to SAIT. Her tireless volunteering with various organisations, foundations, committees etc. kept her in touch with so many people. Her legacy also includes working as a food stylist for films and television series that were filmed in Southern Alberta.

As for Margaret’s next phase in life, many of us are sure that she has some plans up her sleeve for the cooking world. We just hope that it involves a well-deserved break. Chef and Chairman of Worldchefs Congress, Andy Cuthbert, while wishing Margaret a happy retirement, added, “I hope your retirement doesn’t mean the end of competitions, but means a little more for you to help others continue to be successful.”

I can say that without a doubt, Chef Turner will continue to support others in their journeys but in the meantime, I wish her all the luck in the world as she embarks on a new life.

WORLDCHEFS – NEWS

WCWB MYANMAR TOUR FOR HUMANITY World Chefs Without Borders (WCWB) will travel to Myanmar on the 10th Anniversary since Cyclone Nargis at their own expense to raise funds for those in need. 100 passionate Chefs from the World Association of Chefs Societies (Worldchefs) will unite with the Myanmar Chefs Association myanmarchefs.com and cook for zero hunger, in a world where humanity must come first. Chefs will also use their skills and dedication to raise awareness that hunger should not be tolerated and the basic necessities of life must be provided to those who need our help.

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BACKGROUND: Extremely severe cyclonic storm Nargis, also known as Cyclone Nargis, caused the worst natural disaster in the recorded history of Myanmar in May 2008.The destruction was catastrophic with at least 138.000 fatalities. Damage was estimated over K62.988.000.000, making it the most devastating cyclone ever recorded in this basin.

Myanmar and its people are still struggling to recover from its effect.

WHEN: Myanmar events will take place from June 9 to 13, 2018 and will include a Ground Cook Off preparing 5,000 meals, a Boat Cook Off preparing 5,000 Meals, assembling 10,000 relief packs, and a VIP Gala Dinner for 200 guests. All funds raised will go towards the Myanmar Humanity Aid and Relief initiative. For more information contact wcwb@worldchefs.org, Willment Leong, WCWB Committee Chairman, worldchefswithoutborders.org

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WORLDCHEFS – NEWS

DELIVERING SOME GREAT NEWS FROM GREECE MANAGING ACTIONS TO IMPROVE AND PROMOTE CULTURED SEAFOOD PRODUCTS The beloved Mediterranean country that hosted Worldchefs Congress & Expo 2016 has some very good news to announce. A few days ago the Greeks celebrated the completion of the 3-year old Project – Strategic Use of Competitiveness towards Consolidating the Economic Sustainability of the European Seafood Sector – SUCCESS, a project funded by the European Union originated programme Horizon 2020.

During this period, academics and researchers from the Alexander Technological Educational Institute of Thessaloniki made an advance research on seafood products and their development potential in Greece and the Balkans, focusing –among others- in the product of mussels. The team tried –and achieved- to create a new hulled mussel product, to be industrially used by the Seafood suppliers in the Balkan area, which, after careful processing ends up being healthier, safer and even tastier than the unprocessed product. More specifically, the new mussels product does not come with the dirt-brown color that the original does, it lasts for several days more without putting the supplier 14 WORLDCHEFS MAGAZINE

or the customer in the danger of food poisoning and at the same time contains the same appearance and taste the unprocessed mussel does, though being exempted by the dangers of the unprocessed mussel.

In addition to the above, the team completed a very interesting market research to determine the current status of the situation regarding the seafood industry in Greece and the Balkans. The researchers came to the conclusion that there’s a huge potential in developing the industry by bringing on new products, adapted to the needs of the market and developing the already existent ones. Moreover, very important issues were also thoroughly analyzed and concluded, like the customer experience and relationship in regards to seafood products, the seafood products consumption by mass eatery establishments (schools, army bases etc.) and alternative forms of seafood production in regards with the market needs.

For more information one can send an e-mail to mussels@food.teithe.gr

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WORLDCHEFS – INSIDE WORLDCHEFS

WORLD CULTURAL CULINARY HERITAGE COMMITTEE

paintings, sculptures, arts & paintings and other elements of culture like music & folk dances, our committee believes that our culinary heritage, traditions and rituals need to be celebrated and preserved as well. We believe food culture develops the mind and it creates other cultures.

The cuisine culture is the most premier culture; the rest follow.

It is recognised globally that gastronomic culture is going to be the next big thing, which was forgotten for a long time. Every nation understands that the future of survival lies only in being in harmony with nature.

It is an important part of our committee to encourage preservation of the heritage which is not lost completely such as preparation techniques, traditional dishes and recipes are being lost due to taking in newer trends and the passage of time. Our committee will encourage our member countries to learn about appreciate and honor the rich culinary traditions as strong verticals of the national cultural identity.

CHEF MANJIT GILL

Chairman of the World Cultural Culinary Heritage Committee India

WHAT IS THE MISSION OF YOUR COMMITTEE? As committee members we understand culinary and cultural traditions are fundamental expressions of a nation’s identity. Our mission is to create awareness, enlist and recognise heritage status to indigenous/ traditional ingredients, culinary techniques and inventions, terminology, utensils and tools, to protect outstanding examples of our global food heritage that are worthy of preservation to boost national pride and international renown.

HOW LONG HAVE YOU BEEN INVOLVED IN THIS COMMITTEE?

All Worldchefs member countries must create National Culinary committees to preserve gastronomy. The committee must be composed of reputed committed people from chefs, local food and agriculture, anthropologists and as well as academics with its mission to preserve the culinary heritage and gastronomy traditions. The committee must intend to raise awareness among countrymen the importance of culinary heritage and its gastronomy. Every country’s Worldchefs member must celebrate the day of culinary heritage and gastronomy.

In the process the culinary tourism will increase in multiple folds and improve the economy of the local food producers. The Worldchefs goal is to record, develop and share the recipes throughout the World COMMITTEE MEMBERS:

WHAT TYPES OF PROJECTS OR INITIATIVES CAN WORLDCHEFS MEMBERS EXPECT?

Chairman Manjit Gill Karlheinz Haase Vice Chairman Sanet Prinsloo Member Majed Al Sabagh, Member Member Dr. Iulia Dragut Iztok Legat Member

India Germany Namibia United Arab Emirates Romania Slovenia

The calendar of world events is filling up with international, national, regional and hyper local events organised by the Committee members and organisations from their country/region.

Enrah Koksal Sezgin Member

Turkey

MARKETING COMMITTEE

The Worldchefs Committee of World Cultural Culinary Heritage was founded in March 2017.

Members are committed to create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art.

WHAT CAN MEMBERS LOOK FORWARD TO FROM YOUR COMMITTEE THIS YEAR? Organise the first edition of Traditional Culinary Arts Presentation in collaboration with the Worldchefs Congress in Malaysia, 2018; identify each nation/region’s iconic dish, its origin, recipe, photographic reference to create a compendium; encourage countries to present their cuisine for inclusion as a UNESCO recognised heritage cuisine.

HOW CAN WORLDCHEFS MEMBERS PLAY A PART TO HELP? All Worldchefs member countries should support the events organised by the said committee and the events in their continents.

While the nations have celebrated and preserved and documented the story of the country’s old buildings, temples, churches, antique carvings, 16 WORLDCHEFS MAGAZINE

DR .CHEF SOUNDARARAJAN PALANIAPPAN

Chairman of the Marketing Committee General Secretary at Indian Federation of Culinary Associations India

WORLDCHEFS – INSIDE WORLDCHEFS

WHAT IS THE MISSION OF YOUR COMMITTEE? I have been actively involved since 2016 and the mission is to inspire chefs to participate and actively involve them in all the marketing activities By 2020 the world is going to be completely digital; to improve digital presence several folds in all platforms so that our partners see the organisation as the most powerful medium of communication.

Lastly, to inspire all members to be active in this digital age!

Worldchefs is…the only global organisation of culinary professionals without borders and enrich the global society through networking culinary professionals, educating chefs and continuously contributing to the society.

FINANCE COMMITTEE

WHAT TYPES OF PROJECTS OR INITIATIVES CAN WORLDCHEFS MEMBERS EXPECT? Members can expect: 1. Major exciting events, training programs, quizzes, conferences both online as well as offline.

2. Digital media enhancement and more reach through platforms such as Facebook, LinkedIn, Twitter and Pinterest 3. To identify at least 10 events promoted by the member countries and initiate as the Global event.

4. 200 best restaurants preferred by Worldchefs list to be promoted by Worldchefs through digital media 5. 100 Global Awards that will recognise Chefs on a Global scale and ensure that all and every participating country participates more actively. This should also link back to the point system detailed above to serve as a push forward for more associations to become more active no matter what their size.

6. Creating a Worldchefs record that will take the global media, the country associations, their respective social media platforms by storm.

It can be supported by a mass marketing strategy that encourages all chefs to interactively participate globally and share the limelight.

WHAT CAN MEMBERS LOOK FORWARD TO FROM YOUR COMMITTEE THIS YEAR? Fun events and online competitions such as photo contests, video challenges, blog writing competitions etc. Better and faster communication through website , social media and better engagement.

WHAT IS THE KIND OF WORK THAT GOES BEHIND THE PLANNING OF YOUR PROJECTS OR INITIATIVES? Thorough analysis and meticulous planning as well as an understanding of the latest trends and industry happenings; we will be expanding the content for social media and continuously improving through participation

IS THERE A WAY YOUNG CHEFS CAN BE INVOLVED? This year is going to be extremely exciting for young chefs as Worldchefs will use digital platforms as a primary medium to connect with the audience. Young chefs are the lifeline of social media.

COMMITTEE MEMBERS: Dr Soundararajan Zarmiq Haladrian Ravil Tatzudinov Edouard Colonerus Raghuprasad Pillei Brith Bakken

Chairman Vice Chairman Member Member Member Member

India Qatar Russia Canada UAE Norway

UWE MICHEEL

Chairman and Assistant Vice President of Worldchefs United Arab Emirates

WHAT IS THE MISSION OF YOUR COMMITTEE? The mission of the Finance Committee is to review Worldchefs budgets.

WHAT CAN MEMBERS LOOK FORWARD TO FROM THE FINANCE COMMITTEE THIS YEAR? The Committee will be implementing audits which will assist towards ensuring that Worldchefs is financially healthy and accountable.

WHAT IS THE KIND OF WORK THAT IS DONE

BY YOUR COMMITTEE? Review WorldchefsS budgets, expense reports and coordinating with the President and Managing Director on financial matters.

HOW CAN WORLDCHEFS MEMBERS PLAY A PART TO HELP? Establishing Worldchefs Partnership Committee to assist in identifying potential leads in all areas to promote sustainability for Worldchefs.

All members are encouraged to forward leads for additional corporate partners.

WHERE DO YOU HOPE TO SEE WORLDCHEFS IN THE NEXT 2 YEARS? Our committee members are very determined and committed to accomplishing the committee’s mission and objectives laid down. They provide support to national events and we hope to have an increase in corporate partners and secure financial sustainability.

COMMITTEE MEMBERS: Uwe Micheel Chairman Dragica Lukin Member

United Arab Emirates) Croatia

Worldchefs is…an association to keep the best profession in the world together by promoting international camaraderie.

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WORLDCHEFS – FEED THE PLANET

FEED THE PLANET EMPOWERS UNEMPLOYED PEOPLE IN BRAZIL THROUGH CULINARY TRAINING In a Feed the Planet collaboration, founded by Worldchefs, Electrolux Food Foundation and AIESEC, unemployed people in Brazil are being trained at the Electrolux factory in Curitiba. The objective is to equip them with the culinary skills they need to get a job in a professional kitchen.

The first wave of training kicked off in Curitiba, Brazil, in September.

Twenty-one people – many of them single mothers struggling to find a job or unemployed relatives of Electrolux employees – are being trained by 12 chefs in a specially designed training kitchen at the Electrolux factory in Curitiba.

During the ten-week period the students will learn how to provide for themselves and their families, as well as gain awareness about sustainable culinary practices such as zero food waste. The objective is to train them to find work in professional kitchens.

Electrolux employees and AIESEC have also volunteered to support the participants with, for example, soft skill training such as how to write a resume.

By helping people to get a job, this Feed the Planet project, run in a 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, developed by Worldchefs, also aims at raising awareness about sustainable culinary practices such as zero food waste. The project is supported by AIESEC volunteers; Sodexo provides cleaning services and the food; and FAS, a local non-profit organization, helps to select the participants and organize the training.

FEED THE PLANET Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals, and to support people in need through emergency relief, food poverty alleviation, and education. Founded by WORLDCHEFS, it is run in partnership with Electrolux and AIESEC. BETTER LIVES, BETTER FOOD, BETTER FUTURES Feed the Planet initiatives are diverse and cover the globe.

What they share is the unwavering mission to inspire better food consumption and cooking habits among communities and professionals, and to help people in need through: AWARENESS & ADVOCACY - Inspiring sustainable food consumption across the world teaching chefs how to lead impactful sustainability change in kitchens.

EMERGENCY & FOOD POVERTY RELIEF - Alleviating food shortages during emergency crises and for communities facing food poverty together with World Chefs Without Borders.

Cosimo Scarano, AIESEC Trainee and Project Coordinator, 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.”

EDUCATION - Support the education of people to help them put food on the table.

Over 60 people will be trained in three waves by mid-2018.This is a pilot project which Electrolux hopes to extend to other regions in the future.

More information on www.feedtheplanet.worldchefs.org

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WORLDCHEFS – FEED THE PLANET

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ARE YOU READY… FOR ASIA ON A PLATE? The Worldchefs Congress & Expo 2018 will celebrate the 90th anniversary of the World Association of Chefs Societies (Worldchefs) in Malaysia. Here’s the low-down on what you can discover at the event, and around Malaysia.

WORLD ASSOCIATION OF CHEFS SOCIETIES

1928

9

YEARS

2018

CELEBRATING 90 YEARS OF GASTRONOMY EXCELLENCE

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – CONGRESS & EXPO 2018

The Worldchefs Congress & Expo you will never forget!

CONGRESS COMMITTEE Thomas Gugler

Worldchefs President

Andy Cuthbert

Worldchefs Congress Chairman

Ragnar Fridriksson Worldchefs Managing Director

Yau Kok Kheong

THE CONGRESS The Worldchefs Congress & Expo brings together more than 1000 chefs, industry leaders, culinary enthusiasts and gastronomy fans to learn about and enjoy culinary trends and innovations, compete in the Global Chefs Challenge and discover their best life experience. The Congress & Expo is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world bringing together more than 100 member countries throughout its illustrious 90 years young history. The Congress includes four busy days of action programed between July 11 – July 14, 2018 and the Expo features world class exhibitors from across the culinary world.

THE EXPO 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 us at the Worldchefs Expo, you gain invaluable insights into leading industry solutions and leading suppliers and elite professionals.

THE VENUE The Kuala Lumpur Convention Center!

The KLCC is a purpose-built convention and exhibition facility strategically located in the Kuala Lumpur City Centre overlooking the iconic Petronas Twin Towers and the KLCC Park. With approximately 2000 hotels from 3 to 5-star and the Suria KLCC Shopping Mall surrounding the venue, Worldchefs will invite you to discover the best food and beverage Congress ever.

NATIONAL HOST Professional Culinary Association, Malaysia

THE ORGANISER Worldchefs is a dynamic global network of more than 100 chefs associations representing chefs all around the world. It was first founded in October 1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President. Worldchefs is a global authority on food, creating impact through 4 areas of performance: Education, Networking, Humanitarian and Competition. Worldchefs truly dedicates its resources to maintain and improve the culinary standards of global cuisines.

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Special Advisor – 2018 Congress

Charles M. Carroll

Member of Congress Committee

THE GLOBAL CHEFS CHALLENGE The Global Chefs Challenge is where the world’s best chefs meet to compete in three categories: • Global Chefs • Global Pastry Chefs • Global Young Chefs 70 worldwide nations are competing hard to win the World Best Chefs title. This competition takes place every two years during the Worldchefs Congress & Expo.

EDUCATOR’S FORUM Worldchefs Educator’s Forum is an inspiring program designed to ignite your food and beverage passions and enlighten your interests in the profession. Worldchefs, which holds a global network of 80 culinary schools in 50 countries, has identified Certification to be the best way to promote your own career around the world. Exchange ideas and develop consensus deliverables relating to education and learning with educators, teachers and professors from across the culinary globe.

BILL GALLAGHER YOUNG CHEFS FORUM The Bill Gallagher Young Chefs Forum is an exciting program for young chefs under 25 years of age. It is designed to encompass both a learning experience and the opportunity to create friendship with fellow colleagues from around the world. The Bill GallagherYoung Chefs Forum is a great place to start or contribute to an already successful career. It contributes to young chefs’ success and it will open up great culinary world for ambitious youngsters who seek to thrive in the culinary community.

Welcome to the Worldchefs Congress & Expo 2018!

WORLDCHEFS – CONGRESS & EXPO 2018

ASIA ON A PLATE We have invited speakers from around the world, and from diverse walks of the culinary professional life to the Worldchefs Congress 2018.

ALVIN LEUNG

Executive Chef / owner of Bo Innovation – Hong Kong

MEGAWATI SUZARI

KWAN LUI

Director of new Product Development, Founder of At-Sunrice Scientific & Regular Affairs Globalchef Academy – Singapore

Celebrity Chef 101: A dummy´s guide to success in cooking and the restaurant world

Halal for Food Service Ingredi- Train the Trainer with Digital ents and Compliance throughout Learning the Supply Chain Brought to you by At-Sunrice Globalchef

Brought to you by Kaluga Queen Caviar

Brought to you by Anchor Food Professional

Academy

ANDRE CHIANG

MARTIN KOBALD

Octaphilosophy: The Eight Elements of Restaurant Andre - Uncover the most Creative Ideas Behind the most Creative Chef

A cooking demonstration by the winner of the Peppadew® 2018 Young Chefs Culinary Challenge

Chef-founder of restaurant Andre

Worldchefs Vice President & Peppadew® Ambassador

Brought to you by Peppadew International

Brought to you by:Worldchefs

ERIC OLMEDO PANAL & ANISHA CHAI The making of a National Gastronomy in Malaysia

EDGAR BUHRS Chef

Rock´n´Veal Brought to you by VanDrie

Brought to you by The Sunway University

MARCEL THIELE

RICHMOND LIM

Quintessence of Creativity

Culinology – Emrace the Future President of Worldchefs Essence of Greatness Brought to you by Worldchefs

Brought to you by Koppert Cress B.V.

Brought to you by Worldchefs

High end Gastronomy Expert and Spicehunder of Koppert Cress B.V.

Chef Culinology Officer of Singex

Executive Chef, Immediate past

DILHAN C. FERNANDO

PETER KURUVITA

ROCHELLE SCHAETZL

Tea Inspired Gastronomy

by Dilmah

Tea Inspired Gastronomy

by Dilmah

Ensuring a Sustainable Future of Malaysian Palm Oil: A Culinary the Culinary Profession Advantage

Connecting the World of Waste to the World of Wants

Brought to you by Dilmah

Brought to you by Dilmah

Brought to you by Nestlé Professional

Brought to you by Kaluga Queen Caviar

CEO and son of Dilmah founder Merrill J. Fernando

Chef, Author, Restaurateur, TV personality and Tea lover

Business Capability Development Manager of Nestlé Professional

JOCHEN KERN

CHARLES CARROLL

Berjaya University College, Director of Culinary Arts Faculty

Brought to you by Malaysian Palm Oil Council

RICK CHEE

Founder & CEO of Food Aid Foundation

WORLDCHEFS – YOUNG CHEF RECOMMENDATIONS

THE WORLDCHEFS TRAVELLER GUIDE

KUALA LUMPUR

Five young chefs from Malaysia share their secret lists of their best eats and hangout spots.

DISTRICT 21 Address: AT 6, IOI City Mall, IOI Resort City, 62502 Putrajaya, Wilayah Persekutuan Putrajaya www.district21.com.my How to get there/Landmark: A brief 30-45 minutes’ drive from KL City Centre to IOI City Mall and it is located within the mall itself.

What’s Good: The best place to unleash your inner child! It’s literally a giant playground best fit for adults who are outdoor activities addicts.

With 5 awesome record with The Malaysia Book of Records, this place is filled to the brim with adrenaline-rush entertainment such as launch pads, rock climbing, free-falling,The Roller Glider and even a Tubby Ride.

Price Range: Weekdays: RM68

FARAH LIYANA SAFARUDDIN 27 years old Secretary, Youth Professional Culinaire Association

DINING IN THE DARK Address: 50A, Changkat Bukit Bintang, Bukit Bintang, 50200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur How to get there/Landmark: It is best to take Grabcar or Uber to get to this location because finding parking can be a challenge. Hotel Soleil acts as the best landmark for this restaurant because it is located exactly on the opposite of the restaurant.

What’s Good: A unique experience of dining a 3-course meal in a pitch-black environment. While waiting, servers blindfold guests and guests play a mini sensory-challenge game to stimulate senses. The menu will only be presented upon payment after the dinner is done.

Tips: Do make reservations ahead and try not to drive there. It is in the middle of Changkat and parking can be a hassle.

Price Range: RM130+ per person 24 WORLDCHEFS MAGAZINE

Weekends: RM85

WORLDCHEFS – YOUNG CHEF RECOMMENDATIONS

MOHAMAD ARIEFFUDIN BIN ABDUL KHALID Advisor – Youth Professional Culinaire Association (Youth PCA) VP of Education – Professional Culinaire Association (PCA) Ambassador Member – WorldChefs Global Development of Young Chef Committee

BREAKFAST THIEF

(Breakfast, Brunch and Lunch) Address: APW, Lot M, 29-5, Jalan Riong, Bangsar, 59100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur How to Go There: Taking LRT (Kelana Jaya Line): Disembark at Bangsar LRT Station. From Bangsar LRT Station either walk 10 minutes or taking Uber, Grab and Taxi to News Straits Times Press (NST) Head Office in Jalan Riong (as per picture). The APW is situated next to this building. Enter the APW compound and Breakfast Thief Restaurant is on your right from the APW main entrance.

What’s Good: Local fusion inspired brunch and lunch menu, using fresh produce and moderate prices. Breakfast Thief offers great food flavours, good coffee and great ambiance.

Tips: Reservations recommended during weekends.

MENARA Address: Kuala Lumpur Tower (Menara Kuala Lumpur) No. 2 Jalan Punchak Off Jalan P.Ramlee, 50250 Kuala Lumpur Malaysia www.menarakl.com.my How to Get There: No direct public transport to the tower.

Recommended to take Taxi, Uber or Grab. Other than public transport, you can also choose to take KL Hop On Hop Off Bueses. KL Tower is one of the 23 stops of tourist attraction in KL for RM 50.00 for adults and RM25.00 for child and can be use for 24 hours. Other than that, you can take Kelana Jaya LRT Line and disembark at Dang Wangi Station or Monorail KL and disembark at Bukit Nanas Station. From there take a 15 minutes hike trails thru the Bukit Nanas Reserved Forest to enjoy Malaysia flora and fauna before reaching to KL Tower base.

What’s Good: View the Kuala Lumpur City Centre 360° from the seventh tallest tower in the world and tallest in South East Asia.

Standing 421 meter above ground, you can visit the tower either day or night to view the breathtaking KL skyline. There is two (2) types of decks available in Kuala Lumpur Tower . View the breathtaking skyline at the comfort of the Indoor Observation Deck or The Outdoor Sky Deck. On this level the famous KL Tower Skybox is a must. This glass box will give you a surreal excitement.

Tip: Make reservations to dine at Atmosphere 360° restaurant. Go for the combo, which offers more value.

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WORLDCHEFS – YOUNG CHEF RECOMMENDATIONS

SYAFIQ SHAHROM Young chef ambassador Malaysia, Vice Chairman- Youth Profesional Culinaire Association (Youth PCA)

RESTORAN GERAK DUA PULUH SATU

(Restaurant Gerak 21)

Address: 7, Jalan Raja Muda Musa, Kampung Baru, 50300 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur (It’s near Kampung Baru main enterance).

What’s Good: A one-stop shop for Malaysian kampung dishes with good price. It’s well known for their variety of lunch dishes and ikan bakar. There are more than 50 dishes for lunch buffet, representing different states in Malaysia. The special in here is they have super duper awesome “Ikan Bakar”(grilled fish). You can select your own fish then, then they will grill inf ront of you and serve with a delicious local sauceAir asam. Try with sambal belacan.

Tip: Go as early as 11am, and try the teh tarik, and ask for ‘gurang manis’ (less sweet).

JACK OOI IN KEAT Chairman- Youth Professional Culinaire Association (Youth PCA)

HELI LOUNGE BAR

(Helipad)

RESTORAN KIM LIAN KEE Address: 49-51, Jalan Petaling, Kuala Lumpur How to Get There: There is a LRT train station nearby Petaling Street / China Town name Plaza Rakyat station. It’s just 500 meter walking distance from the station to China Town. You can ask the train station information counter for the direction.

What’s Good: This is a restaurant that serves Malaysian Chinese food and is well known for the “Hokkien fried noodles”. Hokkien fried noodles is a wok-fried style dish, accompanied with prawn, squid, chicken meat. Lard is the secret ingredient.

The original Kim Lian Kee is across the street, which started out as a small hawker stall business run by the Lee family, until the owners expanded to include the current restaurant. Locals will say that the original stall, where they use charcoal fire to make the noodles, serves up a better version of the noodles. At the main restaurant they use a gas stove and a charcoal fire so be sure to request for the latter when ordering.

PETALING STREET CHINATOWN Chinatown is one of a most famous tourism attractions in Kuala Lumpur, for both shopping and food. Here are some things you should look out for.

What’s Good: Madras Lane, the traditional hawker street, where you can enjoy traditional hawker food. Look for the curry noodle, wanton noodles and Kam Kee Hainanese Chicken Rice. Round up your meal with a walk to the 131 year old Kuan Ti Temple.

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Address: Bukit Bintang 34th Floor, Menara KH, Jalan Sultan Ismail, Kuala Lumpur (near to KL Monorail- Raja Chulan station(MR7).

What’s Good: Helipad or Heli Lounge Bar is a fully functional helipad by day that converts into one of the world’s coolest rooftop bars by night. The complex, located inside the Menara KH building, is made up of two separate levels: a nightclub on the top floor and the helipad bar on the roof above. The aviation theme is apparent throughout the entire nightclub which features furniture made from of old airplane parts, as well as a bar menu that’s full of creatively named cocktails such as “Fizzy 747” and “Chopper.” Enjoy the 360 view of the city and an amazing view of the world famous Petronas Twin Tower and KL’s own KL Tower.

Tip: Dress code after 9pm is much stricter, when the places turns into a nightclub.

WORLDCHEFS – YOUNG CHEF RECOMMENDATIONS

KUALA LUMPUR BIRD PARK Address: 920, Jalan Cenderawasih, Taman Tasik Perdana, 50480 Kuala Lumpur, Malaysia. www.klbirdpark.com Ticket Price: RM 67.00 (Adult) RM 45.00 (Kids aged 3 to 11 years old) Mykad (Local Price) RM 23.00 (Adults) RM 13.00 (Kids aged 3 to 11 years old) How to Get There: There is no direct public transport but advisable to take either taxis that use meter or coupon system or uber and grab service. KL Hop-On-Hop-Off Double Decker Tour Bus Service, disembark at station number 15 in front of KL Bird Park. Buses available every 30 to 45 minutes interval. You can also take the KTM Commuter line and disembark at KTM Old Railway Kuala Station and walk towards the National Mosque. From there, you can either walk 10 minutes following the road guide given or take the Tram service around the Perdana Lake Garden to the KL Bird Park.

What’s Good: Opened since 1991, KL Bird Park is World’s largest free-flight walk-in aviary that sprawls approximately 21 acres. It is home to over 3,000 birds of local and foreign bird species. Main attraction of KL Bird Park is the enormous bird cage that is divided into 4 different zones, where visitors will have the chance to witness at proximity various bird species living together harmoniously in the semi-natural environment

THIREN RAJ

Committe- Youth Professional Culinaire Association (Youth PCA)

RESTAURANT KADER (Banana Rice Shop)

Address: No 24, Jalan Lebuh Ampang, 50100 Kuala Lumpur, Malaysia How to go there: LRT Kelana Jaya - Gombak Line: Disembark at Masjid Jamek Station. LRT Sentul Timur Line: Disembark at Masjid Jamek Station. *From here walk pass McDonalds and Guardian Pharmacy and turn left and the restaurant is situated in the middle of the shop row.

What’s Good: Voted by the locals as one of the Best Banana Leaf restaurants in Kuala Lumpur. Nestled in the middle of Indian Town in Kuala Lumpur, Kader Restaurant serves most authentic Indian fare from curry to snacks. The favourite here is the prawn varuval which is prawn cooked in dry chili and spices.

Tip: Try eating with your hands as eating with cutlery damages the banana leaf. It is a Malaysian tradition to use the right hand for eating rice. Go early.

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WORLDCHEFS – RECIPES

MALAYSIAN BEEF RENDANG 6 – 8 Serving PREPARATION TIME: 15 – 20 minutes COOKING TIME: 45 minutes to 1 hour INGREDIENTS A 12 nos Shallots 5 cloves Garlic 2 inch Ginger

INGREDIENTS B 2 inch 7 nos 2 tbsp 1 tbsp 1 tbsp

Galangal Lemongrass Coriander Seed* Cumin Seed* Fennel Seed*

OTHER INGREDIENTS 1 kg 6 tbsp 1 litre 4 tbsp 4 nos 1.5 cups To taste To taste 6 tbsp

Beef Rump (Cut into Cubes) Chilli paste Thick Coconut Milk Kerisik** Turmeric Leaves (Chiffonade) Tamarind Paste Salt Sugar Cooking Oil

*Sauté the ingredients without any fat till fragrant ** Kerisik: Fresh grated coconut flesh sautéed without any fat till fragrant and caramelised: Available in any Asian market or stores.

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TIPS Use fresh ingredients to cook the rendang as it will give the best taste and aromas.

Rendang that is dry can be kept for a long time. Do ensure you leave it to cool down before keeping it in the chiller.

Rendang flavour is a balanced taste of sweet, sour and saltiness. You can adjust the flavour to suit your taste.

COOKING METHOD 1. Blend the ingredients A items using a blender. Sieve the ingredients and use the same juice from the ingredients A to blend the ingredients B. If the liquid is not enough to blend the ingredients, add 2 tbsp of water. Once blend the ingredients set aside.

2. Heat up the oil in a wok and sauté the ingredients A till fragrant. Add in the chilli paste and cook it up for 8 minutes or till the chilli cooked thru. Add in Ingredients B item cooked till fragrant. Make sure that there is enough oil in the wok, if not the ingredients would not cook properly.

3. Add in the beef and stir in the sauté ingredients till all incorporated. Once the beef juice has come out from the beef, add in the coconut milk, turmeric leaves and a bit of salt. Cooktill the beef is tender and cooked through. You can add in water if the beef is still not tender.

4. Once the beef is tender, add in the kerisik, tamarind paste and sugar. Cook until the rendang is slightly dry and adjust seasoning. Serve with steamed rice or with bread.

WORLDCHEFS – RECIPES

KUIH KETAYAP

(Pandan Crepe with Caramelized Coconut Filling) 6 – 8 Serving

PREPARATION TIME: 15 – 20 minutes

COOKING METHOD

COOKING TIME: 30 minutes

CARAMELISED COCONUT FILLING

CARAMELISED COCONUT FILLING

2. Cooked until the filling is caramelised, almost dry and set aside.

250 gm Freshly grated Coconut flesh 1 cup Palm Sugar 2 tbsp Sugar Salt to taste 2 nos Pandan leaf (knotted) 2 tbsp Water PANDAN CREPE BATTER

2 cups 1 cup 1 nos 1 cup 2 tspn 1 cup 1 tspn

All Purpose Flour Water Whole eggs Pandan Extract Water* Green Coloring Milk or Coconut Milk Salt

*take 10 nos pandan leaves and cut into small strips. Place it in a blender with 1 cup water. Blend till the water turns green and the pandan leaf is finely blended. Use a fine strainer and strain the pandan extract water.

1. Add all the above ingredients in a saucepan and cook it in medium heat

PANDAN CREPE BATTER

1. Combine all ingredients and mix the ingredients using a whisk. Sieve the pancake batter and rest for 10 minutes before cooking it.

2. Heat up a non-stick pan and wipe with a little bit of oil 3. Add one ladle of the batter in the non-stick pan and tilt up the pan to spread the batter evenly and thin. Cook till the batter set into solid pancake.

4. Once it’s cooked, peel off the pancake from the non-stick pan and set aside. Repeat from step number 2 until the batter finishes.

TO ROLL THE PANCAKE

1. Add 1 tbsp of the coconut filling in the middle of the pancake. Fold the left and right of the pancake to the middle of the filling and start rolling the pancake neatly just like you roll a spring roll.

2. Continue rolling till all the pancake and filling finish.

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WORLDCHEFS – TEOCHEW CUISINE

TEOCHEW HERITAGE IN MALAYSIA Representing the 2nd largest ethnic race in multicultural Malaysia, the Chinese population that migrated to then colonial Malaya hails from mainly southern China with 6 main dialect groups. There were Hokkiens, who formed the largest community, followed by Teochews, Cantonese, Hainanese, Hakkas and Foochow.

BY CHEF ERIC LOW Despite not being the dominant dialect group, the Teochews who are known for their natural born entrepreneurship instincts, dominated much of the country’s lucurative economic sector. From agricultural plantations to seafood trade to import and exports of key commodities, they made significance contributions to the economic growth of Malaysia till today.

From the days of settling down in colonial Malaya, the Teochews brought with them the four pillars of their heritage culture as in food, performing arts and music, embroidery and tea drinking. Food was the biggest impact to the development of what is known as Malaysian cuisine today.

Teochew cuisine is considered as one of the sub division of Cantonese cuisine. Often overshadowed by the more dominant flavours of Cantonese dishes, yet it still has enough merits to stand on its own with its own unique characteristic charm.

Teochew cuisine is considered the healthiest in Chinese cuisine context.

There are more water based cooking techniques than dry heat cooking or deep frying. The emphasis is on fresh ingredients cooked with signature seasoning ingredients like fish sauce or fermented yellow soya beans to produce subtle, light flavours and clean finish on the palate.

The most unique feature about Teochew cuisine is that it is the only cuisine in the world that uses many savoury ingredients in their dessert and sweet foods recipes. One can find pork cheeks, lard, shallots, spring onions, fermented red beancurd paste, fresh coriander leaves, carrots and mung beans used in various recipes for desserts and sweet foods.

Hawker foods like oyster omelette, char koay teow, steam glutinous rice cakes, fishball noodles, cheng tng aka leng chee kang, fried radish cakes and chwee kueh all stemmed from street foods found in Chaoshan province of China. Bak kut teh, fish porridge, soy braised duck, savoury cold crab and desserts like yam paste with pumpkin, lotus nuts gruel, mung beans gruel and red bean pastries are found in Teochew eateries and restaurants with large Teochew communities in Malaysia.

MUAR Onward to Muar, along Jalan Haji Abu which is also known as Glutton Street to the locals, the oysters omelette stall and soy braised duck stalls are signature Teochew originated street foods that have found a permanent spot with the local community. In the colonial days, Muar River was a haven for wild grown oysters and at low tides, people can be seen foraging for oysters to be shucked and sold to hawkers who used them in oyster omelette and braised noodles.

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Bak Kut Teh

JOHOR Given the long coastline in Chaoshan province of China, naturally the Teochew migrants would also love to settle in coastal areas of Malaysia.

The biggest Teochew community can be found in the state of Johor.

Johor Bahru, the capital city of the state is also known as Little Swatow due to its strong embracement of Teochew culture, custom and festive observations. The annual Johor Chingay Parade on the 21st day of the 1st lunar month is a Teochew dominated street procession although it does involve the other 4 dialect groups. On the 3rd day of the 3rd lunar month, Teochews in Johor celebrate the birthday of Xuan Tian Da Di, who is one of the key patron saint worshipped by Teochew people with a mini food festival of traditional foods and communal dinning complimented by Teochew music and opera performances. Besides Johor Baru, Teochew communities can also be found in townships of Muar, Pontian, Bukit Mertajam and Rompin. On the eastern side of Malaysia, Teochews have found new homes in Kuching and Sibu.

For a gastronomic experience of Teochew foods in Malaysia, the best place to start off would be in Johor Baru itself. Locals go to Restoran Wah Yew or Ah Chye as the owner is commonly known, for his signature Steam Pomfret Teochew Style, Prawn Rolls and Teochew Sio Bee which is a different version of Cantonese Siew Mai. Bak Kut Teh which is a clear pork rib soup with various side dishes is a breakfast or lunch favourite with locals flocking to a historical well known favourite, Restoran Bak Cheng in Taman Harmoni.

WORLDCHEFS – TEOCHEW CUISINE

Teochew Pomfret Wah Yew

Teo Soon Loong Teochew Restaurant

MELAKA At the UNESCO accredited world heritage city of Melaka, amid the plethora of Baba Nonya Cuisine restaurants, Teo Soon Loong Teochew Restaurant stands out as a popular venue for Teochew food with visitors coming from as far as Singapore and Kuala Lumpur. Key signature dishes include braised oyster noodles, crispy skin roasted suckling pig and prawn rolls.

Teochew Fish Porridge

PONTIAN Before the North South Highway was built, travellers going up north to the country’s capital or further had to take on the coastal roads by passing some of the key towns along the way. At Pontian, a coastal seaside town on the west side of Johor, there is a century old Teochew pastries shop where the sweet and savoury bean filled delights are still hand crafted in an artisanal way. Chye Huat Heng Bakery is not only a gem in that township, but also a favourite pit stop for road trip travellers to grab a snack along the way. One can expect these pastries to be made with lard for that extra flaky fragrance and taste.

Crispy Skin Roasted Suckling Pig WWW.WORLDCHEFS.ORG

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WORLDCHEFS – TEOCHEW CUISINE

KUALA LUMPUR

Char Koay Teow

In the capital city of Kuala Lumpur, Cantonese cuisine dominate the profile of Chinese dishes. Most of the Teochews are scattered around the federal capitial with a significant cluster in Selangor. While most fine dining restaurants are Cantonese based in Kuala Lumpur, there are a few significant popular Teochew eateries around the city. From simple casual cook to order dishes and home style fare, Restoran Teochew Lao Er is the go to place. Their key signature favourites include double cooked fish, soy braised meat platters and a selection of house made Teochew Kuehs with stuffing like glutinous rice, garlic chives, yam bean and bamboo shoots. The other element of Teochew dining is having white plain porridge with simple side dishes, pickles and condiments. A perineal favourite for this popular supper option is Fong Wah Teochew porridge eatery opposite Bintang Furama Hotel. Diners get a wide selection of different dishes like braised pork trotters, stew beanskins, braised peanuts and many other savoury foods with different texture to go with plain porridge. Unlike Cantonese congee, Teochew porridge are either plain gruel with visible rice grains or simply a brothy soup with rice and seafood or meat.

Ku Chye Kueh

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Teochew Porridge

WORLDCHEFS – TEOCHEW CUISINE

RESTAURANTS WAH YEW RESTAURANT 华友潮式蒸鯧魚專賣店 Address: 41, Jalan Perang, Taman Pelangi, Johor Bahru, Malaysia Hours: 11:00am to 9:00pm Non Halal BAK CHENG BAK KUT TEH 木青肉骨茶 Address: 81, Jalan Harmonium 35/1, Taman Desa Tebrau, 81100, Johor Bahru, Malaysia Hours: 8:30am to 5:30pm (closed on alternate Thurs) Non Halal RESTORAN TEO SOON LOONG Address: No 42&44, Jalan KPKS1, Kompleks Perniagaan Kota Syahbandar,75200 Melaka (206.93 km) 75200 Melaka Non Halal Char Kuay Kak

PENANG Up north in the state of Penang, many tourists would be more focused on what are the standard food offerings on the island. Many are not aware that Penang state encompasses a part of northern peninsular Malaysia with the city of Butterworth across the straits of Melaka.

About 20km south from Butterworth lies the township of Bukit Mertajam otherwise also known as Dua Sua Kar in Teochew dialect. This Teochew enclave boasts some of the most rustic no frills Teochew grub in this part of Malaysia. It is like discovering cuisine bourgeois on Teochew food. At the 60years old Yoong Kee Restaurant, people flock in daily for steam fish with sour pickled mustard and stir fried beancurd with chive flowers. The simple cooking and fresh ingredients just speak for themselves. Another of their signature dish is deep fried compressed beancurd(taukwa) with chives dip.

Ask any locals in Bukit Mertajam where else to find Teochew comfort food, chances are you will also get pointed to a coffee shop selling yam rice served with a rich bone broth of sliced pork, liver and other innards. This place is affectionately known to the locals as BM Yam Rice Kopitiam.

On the main island of Penang, Teochew inspired hawker foods can be found in many of the famous food enclaves as in Koay Teow Thng, Char Koay Teow and Char Kuay Kak which is also known as fried radish cake with eggs, preserved turnip, dark soya and fish sauces. Chendol, which is a local dessert of pandan flavour mungbean flour strips, coconut milk and palm sugar was also made popular on the island by a Teochew hawker.

With a deep history since the colonial days of Malaysia, the migrated Teochews have contributed greatly to the vibrant dining scene of modern Malaysia and its cuisine heritage. Indeed, Malaysia’s eclectic mixed of foods across the various races and their sub elements does indeed make this country a “Truly Asia” dining destination.

FONG WAH Address: 61, Jalan Changkat Thambi Dollah, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia Hours: 11:00am to 4:00am RESTORAN LAO ER Addresss: 6, Jalan Brunei, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia Hours: 10:00am to 3:00pm, 5-930pm CHAI HUAT HENG BAKERY 再發興餅家 ADDRESS: 902, Jalan Bakek, Pontian Kechil, Johor HOURS: 8:30am to 9:00pm

CHEF ERIC LOW Worldchefs-accredited competition judge and cookbook author of The Little Teochew Cookbook and Teochew Heritage Cuisine Cookbook, both award winning titles, Chef Eric is the founder of Lush Epicurean Culinary Consultancy. Well versed in both culinary arts and food science, he manages a portfolio of foodservice projects and events curation from Singapore to China and Sri Lanka.

Eric Low 刘 奇 荣

Culinary Arts &Science Specialist Brand Ambassador, Corporate Projects Consultant Founder, LUSH Epicurean Culinary Consultancy 55 Woodgrove Walk S738198 Mobile: +65 9825 2686 www.lushepicurean.com

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WORLDCHEFS – MEMBER ASSOCIATIONS

MONGOLIAN CULINARY FEDERATION Our chefs have become a member of the World Association of Chefs` Societies since year 2008 and we would like to express our gratitude to the World Association of Chefs` Societies for opportunities to participate in numerous great events and receive support from your part, and our chefs and cooks are leading the food production industry by bringing many awards and medals from the competitions abroad.

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The Mongolian Culinary Federation continues these activities of the elder generation by following them as a row model and we contribute to adoption of international food production sector standards, and the introduction of new technologies to all employees who work in this field and parring on of the new techniques and technology of the middle generation to the younger ones.

The Mongolian Culinary Federation cooperates with all domestic and for-eign entities that operate in the field of food production industry, and we conduct trainings on a regular basis in order to enforce the adoption of national and international standards in each entity of food production sector.

We plan to cooperate closely with the World Association of Chefs` Societies on development and implementation of projects in the food production in-dustry of Mongolia.

For more information about The Mongolian Culinary federation please visit facebook.com/MongolianCulinaryFederation

Proudly Outfitting Chefs Across The Globe

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Chef Matias Ayala Executive Chef, Rotana City Centre, Abu Dhabi, UAE VALAIS SIGNATURE SERIES CHEF COAT | VSSS-WGC

As Global Partners, Chef Works offer WACS members 10% off retail pricing including one FREE WACS logo embroidery from their nearest Exclusive Chef Works Distributor.

Visit our website to find your nearest exclusive distributor. www.chefworks.com

IN&OUT OF THE KITCHEN FHA2020: DOUBLE THE GOODNESS The most comprehensive international food and hospitality biennial trade event in the region, Food&HotelAsia (FHA) will return in 2020 as two dedicated shows – FHA-HoReCa in early March and FHA-Food & Beverage starting late March. The two shows aim to provide an enhanced experience and personalised engagement, while meeting the diverse demands of the food and hospitality industry. Mark you dates : 3 to 6 March 2020! For more information please visit www.foodnhotelasia.com

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IN&OUT OF THE KITCHEN – NEWS

DID YOU KNOW… On March 14, 2017, Thomas Gugler, president of the Worldchefs, officially awarded a certificate of honour to recognise Hoi An as the Food Capital of Vietnam. Hoi An in Vietnam is often cited in international magazines and travel pages as one of 10 best places to eat in the World. It is also the World Heritage Site by UNESCO in 1999.

It is about fabulous fresh food is the order of the day – every day. The ancient town of Hoi An, 100km south, down the coast, is a very beguiling place to spend a few days, with its lazy river lined with mustard-yellow merchants’ houses, and beaches a few kilometres away.

QUANTUM PRO We are loving this series of kitchenware by Q Industries for good reason. Did you know they go to the extent of cutting the induction pot in half so they know the details? These handles are all intentionally hollow, which means it’s less likely for you to burn yourself. They also use spot welding so there are no rivets to trap the dirt - for absolute hygiene purposes. Cheap products use 201stainless steel, and surgeons use 316. For Quantum Pro, they use 304 Stainless steel, sourced from the holy grail of stainless steel – Korea. Best of all? It comes with 10 years of warranty. Visit www.qindustries.com for more information.

RECIPE FOR DISASTER Open your fridge, grab the ingredients closest to their use-by date and create a recipe from food that would otherwise go to waste. This is the challenge set

by The United Nations World Food Programme (WFP) and creative agency Anomaly. The campaign, Recipe for Disaster, developed by Adam Burns and Paco Lopez at Anomaly, aims to raise awareness and money for hungry people by asking the general public to be more conscious of their food waste – one of the fundamental steps towards eradicating global hunger.

For more information please visit: www.wfp.org/recipefordisaster

IN&OUT OF THE KITCHEN CHEAP EATS IN TAIWAN The inaugural Bib Gourmand selection for Taipei includes 36 addres-ses, out of which 10 are offerings from Taiwan’s famous night markets. International Director in charge of the MICHELIN Guides, Michael Ellis comments: “Our inspectors have discovered the diversity and quality of Taiwanese cuisine, with great local gourmet offerings, including beef noodles, pork knuckles, squid balls, all at very attractive prices. Selections from the night markets include a healthy sesame oil chicken soup, pork liver or tripe soup, marinated chicken offal, kelp and duck wings. We also have a spot serving vegan stinky tofu, a Taiwanese favorite, on the Bib gourmand list”. Night Eats: Raohe Night Market: Chen Dong Pork Ribs Medicinal Herbs Soup, Fuzhou Black Pepper Bun and Shi Boss Spicy Tofu. Nanjichang, Ningxia and Linjiang Night Market each have two stalls featured. Others: Cuisines such as Jiangzhe, Shanghainese, Cantonese and Pekingese. Cuisines from other Asian regions are also featured, The first Sichuan vegetarian restaurant in Taiwan, Serenity, is also listed as a Bib Gourmand.

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IN&OUT OF THE KITCHEN – NEWS

NEW FOOD TRENDS Discover Good Food’s hottest trends in food and drink for 2018, including meat-free burgers, new Hawaiian food, new seasonings, hot spices and more innovative ways to eat healthy.

Over the last year, we’ve seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. We’ve seen a brunch boom, buddha bowls aplenty and of course, the avocado craze. It seems 2018 is set to be a year of even more adventurous veggie and vegan cuisine while the rise of hyper-local cooking and exciting advances in technology GUT-FRIENDLY FOOD With fermenting, pickling and preserving reaching the mainstream – the gut health is going to be a big food trend for 2018. This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.

HAWAIIAN FOOD Poke bowls are everyday food in Hawaii – essentially sushi without the fussy presentation. Still relatively hard to find, even in London, next year they will likely cross over into the mainstream.

HYPER-LOCAL FOOD In many countries now, there is a growing trend for dishes created with ingredients sourced within walking distance. One of the figureheads for this movement is Danish chef René Redzepi who is doing just that at his two-Michelin-starred Copenhagen restaurant Noma.

PLANT-BASED PROTEIN

WE SALUTE ...

CONSTANT INNOVATION

BY FRIEDR. DICK

With more and more chefs embracing ingredients such as tofu, tempeh and quinoa, veganism is on the rise. Food blogger Angry Chef talks about redefined Indian cuisine (rich with pulses) as a growing trend, with restaurants taking dishes back to their plant-based roots.

High-quality knives and tools require premium protection for transport and storage. Friedr. Dick is pleased to present its newly designed and optimised knife bag collection consisting of five different bags that can be used to transport your knives safely and conveniently.

SOUTH AMERICAN CUISINES

Perhaps the most obvious change to the roll bags is the new particularly hard-wearing outer material that is already used today for tool bags in the craft sector. They are also easy and hygienic to care for thanks to the water-resistant and washable synthetic fibre material. Modern snap closures for easy and flexible handling and the wide, comfortable shoulder strap provides even more comfort during transport.The subtle and elegant embroidered logo underlines the modern zeitgeist.

Mexican, Peruvian and Brazilian food along with Japanese-Mexican fusion could well be big this year. ‘Arepas’, chicha and chulpe corn will be prevalent

The flexible mesh pockets are suitable for a wide range of knife and tool handles making them extremely versatile.The intelligent new pocket configuration has created 1 to 2 additional pockets in each bag.

Other pockets in the interior panels provide even more storage space that can be used, for example, for books, pens and writing pads.

The classic – the artificial leather bag - has also been given a new contemporary look. The grained leather effect with a subtle and elegant embroidered logo makes it easier and more comfortable to roll up.

The dimensions are the same but an additional pocket has also been created in this bag. The shoulder strap is now wider and therefore more comfortable.

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IN&OUT OF THE KITCHEN – WORLDCHEFS ACADEMY

WORLDCHEFS ACADEMY HAS ARRIVED! To ensure the sustainability of the culinary profession, the next generation of culinary talent is incredibly important. Young people everywhere wanting to enter our profession often reach out to Worldchefs to find out where and how they can learn to become chefs. For this reason, we have created: Worldchefs Academy.

BY CORNELIA VOLINO

WORLDCHEFS SECRETARY GENERAL

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IN&OUT OF THE KITCHEN – WORLDCHEFS ACADEMY

WHAT IS IT AND WHERE DID THE IDEA COME FROM? The motivation behind this initiative is to equip young people that don’t have the means to enroll in paid education, with the basic knowledge and skills to apply for a job in a professional kitchen and to provide world class culinary education material to supplement the learning experience for people doing culinary apprenticeships. Through the Bill Gallagher Young Chefs forum, Dr. Bill Gallagher led the mission to develop and empower young chefs and after he passed away, Worldchefs made a commitment at the Worldchefs Congress 2016 to continue his legacy.

Now, in 2018, it’s time to reveal the program.

WHY IS THIS NECESSARY? It is not easy to obtain globally recognized qualifications and skills in the culinary industry, especially if you lack the means. 30 million children a year drop out of school and only 7% of the global population holds a College, University or Trade School qualification. These are sobering statistics. It’s also crucial to note that often, only those living in towns and cities have access to training and educational institutions, and these tend to be located in urban areas. This effectively excludes large numbers of young people outside of urban locations from life changing opportunities.

HOW HAS THE WORLDCHEFS ACADEMY BEEN DEVELOPED? The Pro Gastronomia Foundation, who have been promoting culinary education in emerging and developing economies for over 25 years, offered to provide the necessary support to develop an online academy for young people that want to become chefs. Through their generosity, a partnership with Nestlé Professional was formed and the online portal was created by Klood Digital in conjunction with the Worldchefs Academy Development Advisors. This new online learning portal, the first of its kind, will open a channel of learning and communication for those looking to establish a career in a professional kitchen.

WHO IS THE ACADEMY FOR? While the Academy is open to all, it is primarily aimed at those who lack the resources to pay for expensive training or culinary school. The Worldchefs Academy is free and open to anyone, no matter what background or current level of skill. The online portal will be made available in multiple languages to offer access to people from all over the world who want to join the culinary industry. The program can be followed as a complete standalone program but can also be used to compliment other existing courses or to provide the theoretical component to an in-service, kitchen apprenticeship.

“For us at Worldchefs, it is important to give young chefs the opportunity for a proper learning system. Proper learning means from a to z, that this opportunity will be available all over the world, then they can travel and really build on their career - from scratch” stated, Worldchefs President Thomas Gugler.

WHAT IS THE ACADEMY?

Upon completion of the Pre-Commis Chef course, which will provide basic and intermediate theory learning in this entry level kitchen position course, a successful online final assessment is required in order to obtain a Worldchefs Pre-Commis Chef certificate – an important first step for anyone looking to apply for employment in a professional kitchen.

THE ACADEMY, ON A PRACTICAL LEVEL The course has been developed to improve the learner’s knowledge base, skill set and professional attitude.

Culinary knowledge -what do I need to know Culinary skill - what do I need to do Professional attitude - how do I embrace it The course consists of 30 lessons that are required to be followed in a progressive sequence.

Each Lesson module consists of: Overview and Specific Learning Outcomes Lesson Practical video Transcript of video Resources Learning Assessment Upon completion of a module grouping, the participant will receive the following badges: Professionalism Hygiene & Sanitation Culinary Theory Professional Cooking Kitchen Operations Nutrition The learner can repeat the lesson as many times as required to pass the knowledge check. Upon successful completion of a lesson, further lessons that build on the acquired knowledge, are unlocked, allowing the learner to reinforce the learning in a constructive manner.

From signing up, learners will have six months to complete all the lessons and pass the final assessment to achieve the certificate.

ACADEMY ACCESS The Worldchefs Academy will be accessible via worldchefsacademy.com and the worldchefs.org websites initially in English. Other languages will be added soon.

ACADEMY DEVELOPMENT ADVISORS: Cornelia Volino, Canada, Rochelle Schaetzl, Nestle Professional, Ray McCue, USA, Dirk Maritz, Nestle Professional and Martin Kobald, South Africa.

Worldchefs Academy is a web-based portal that provides access to foundation level culinary education – the basics that set the standard for an entry level job in a professional kitchen. The training available via the Academy will be structured as one course comprised of 30 lessons in total. The Academy will be free to anyone who wants to learn. The resource is entirely online and can be accessed by anyone, anywhere as long as there is an internet connection.

WWW.WORLDCHEFS.ORG

ROCHELLE SCHAETZL

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IN&OUT OF THE KITCHEN – SUSTAINABILITY

PERFECT MEDIUM DICE: EQUALITY AND BUILDING SOCIAL SUSTAINABILITY Do you practice social sustainability?.

BY JEREMY ABBEY

WCMC, CEC, CEPC, CCE, CCA

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IN&OUT OF THE KITCHEN – SUSTAINBILITY

Picture walking into a cooler. On the shelf are two containers of carrots both perfectly medium diced. Just by looking at the carrots, can you tell who prepared them? Was it a male or female cook that prepared the mis en place? Was it the grill cook or the saucier that cut the carrots so perfectly? Does it matter as long as the carrots are evenly cut to the expectation of the operation and will provide the customer with the experience they are expecting? No. So why do we still hear of inequality in the culinary industry?

Inequality encompasses Social Sustainability in the culinary industry and is more important now than it ever has been. Worldwide, there is a struggle to find and retain good quality cooks and other employees.

We as chefs and leaders in kitchens must take on a more active role to sustain our industry and create equitable work places. Many operations have recycling and composting as a standard operating procedure. This is a great shift in our industry to address the concerns of environmental sustainability. Every operation is concerned about food cost with rising global food prices and other variable cost which mean financial sustainability is a given in the food service industry. But many cooks and chefs fail to recognize the impact and importance of social sustainability.

For two decades the human dimension has been neglected in the concept of sustainable development. Too long have the sustainability discussions been focused on the bio-physical and economic issues while disregarding the original concepts of sustainability that include a clear social mandate. “Social Sustainability is about identifying and managing business impacts, both positive and negative on people,” according to Ms. Lila Karbassi, Chief of Programmes for the UN Global Compact.

The concept of Social Sustainability has not been discussed enough in business development of sustainable plans. People are the drivers of the hospitality industry and it is imperative that the industry focus on bettering the working conditions and the equality of our industry to ensure we have a sustainable workforce in the future.

Bridge Sustainable Development encompasses moving in a transformational direction. Changing a culture in a business environment is one of the most difficult challenges of my career. To change the working environment of a kitchen can be very difficult. Breaking old habits and establishing new standards is not east but, in the long run, it remains the best way to increase sustainability. The simple gesture of taking the time to coach a new skill or cook for the team can make an impact on the culture and increase the social sustainability of an operation. When we take the time to create a positive work environment employees are less likely to move to another operation.

In today’s environment, it is the responsibility of every foodservice worker to be aware of equality concerns and social sustainability in our industry. Kitchen culture is changing. No longer can chefs lead with an iron fist and improve performance by berating cooks. There are too many opportunities in the industry and unless we take care of each other, people will move on. No matter how good of a chef or operation you run, people must be respected and treated with equality. It is our responsibility to be the change and foster the new culture of Social Sustainability.

Remember the next time you see perfectly diced carrots that it doesn’t matter who cut them. Male or female, culinary skills speak for themselves. It is our responsibility to foster equality to enhance Social Sustainability. Customers don’t care about the skin color or cultural background of the cook who made the perfect chicken chasseur. Why should a chef? These are difficult concepts to reflect on but the bottom line is, if we don’t begin to foster change in our culinary culture and focus on Social Sustainability, we will lose our industry.Take an inventory of yourself and your actions the next time you inventory the canned goods, you may be surprised at what you find.Think and act to improve Social Sustainability in your operation.

One concept of Social Sustainability divides the idea into three compartments; Developmental, Maintenance and Bridge. When we think about how to establish a more equitable and sustainable environment in kitchens and food service establishments, we need to place these concepts in the forefront of our minds.

Developmental is the foundation of the concept. Does the environment meet the basic needs of the person? While many of us think that this would be a quick answer, “of course it does”, challenge yourself to ensure that you are offering as much as you can to the person. Are you compensating everyone based on merit and performance opposed to whom you like or paying males more than females? Do you provide an employee meal? What else can you do in the operation to ensure that you create a better developmental foundation of Social sustainability?

When thinking about the maintenance of a Social Sustainability plan in a food service operation, we need to consider what we are doing to enhance our employees and ensuring their success. Are you the leader that continually teaches employees new skills or ways to improve their work flow? Do you give performance reviews, formal or informal on a regular basis? People love conversation and encouragement. Kitchens allow for great training environments, if you take the time to sustain employees.

Chef Abbey is the owner and operator of Detroit Underground Omakase (DUO) and active in many aspects of the culinary industry. He believes that more focus needs to be brought to the attention of the sustainability of the culinary industry, Social, Financial and Environmental. He is also Owner /Chef – Culinary Impressions, Inc and can be contacted at Chef.jeremy.abbey@gmail.com

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s

WORLD ASSOCIATION OF CHEFS SOCIETIES

We dedicated ourselves to design and produce a pan for every application: “The World’s Best* Pan” * “The World’s Best Pan” according to VKD, largest German chefs association VKD German Chefs Association

Euro-Toques European Union of Chefs

VKD German Chefs Association

2018

www.bestpan.com

IN&OUT OF THE KITCHEN – NUTRIPRO

What are food allergies?

Food allergies occur when a person’s immune system recognises the protein in a particular food as a threat and the body responds with physical reactions (e.g. hives, upset stomach, difficulty breathing).8

A Safer STARTS Kitchen HERE As a food service provider, you’re expected to serve safe and satisfying food to your customers, and one of the most important ways to do that is to learn about food allergies.

Food allergies affect hundreds of millions of people worldwide–you probably know someone with a food allergy. In fact, food allergy prevalence is becoming more common, and reactions are also becoming more severe.9 While many different foods can cause allergies, most problems arise from a handful common allergens, including peanuts, tree nuts, eggs, milk, fish, shellfish, gluten-containing cereals, soy, and sesame seeds. . Reactions can be mildly uncomfortable, serious, or even fatal, and they can happen anywhere even in your dining room! In fact, the majority of fatal allergic reactions occur with foods served outside of

the home. However, by taking a few important safeguards, you can help protect both your customers and your business from the harmful effects of food allergies.

In this issue, we’ll tell you more about common allergens, safe practices you can follow in the kitchen and at the table, and alternatives to satisfy customers with food allergies.

Since we do not provide all of the information, perhaps we change this line to say: Continue reading to learn about some of the most common food allergens and some tips for managing them in your own kitchens.

8 White Book on Allergy, 2012 9 Valenta, R. et al., 2015

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IN&OUT OF THE KITCHEN – NUTRIPRO

anatomy OF A FOOD ALLERGY

Food allergies are widespread and can be unpredictable. While some people never experience a problem, allergic reactions could potentially affect anyone including you, your customers, or your staff.

Food allergies are most common in babies and children, but they can arise at any point in life—even if someone has eaten a particular food for years with noproblems.1

Children may grow out of some food allergies when they become adults, but there is no medical cure today. People who are affected must follow strict avoidance diets to avoid a reactio.2

What about oral allergy syndrome?

Oral allergy syndrome (OAS) is technically a pollen allergy, not a food allergy. However, when someone with allergies to birch, ragweed, or grass pollens consumes particular raw fruits, vegetables, or tree nuts, OAS can cause an itchy mouth or throat. Cooking or peeling the food in question may distort the proteins enough to overcome the problem.3,4 However, if a customer asks you to avoid a certain food, it's best to do so, as there have been documented incidents of serious reactions.

1 Diagnosing Food Allergies, 2014 acaai.org 2 Taylor, Hefle, 2006.

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IN&OUT OF THE KITCHEN – NUTRIPRO

Allergy vs. Intolerance

THE IMMUNE SYSTEM responds to a food protein that is consumed or inhaled.

The body’s immune system reacts by releasing histamine and other chemicals to attack the protein. These chemicals trigger allergic symptoms like: ITCHY EYES RUNNY NOSE & SNEEZING

THE DIGESTIVE SYSTEM responds negatively to a particular food.

For instance, a person with lactose intolerance cannot completely digest milk sugar and may experience diarrhoea after eating dairy foods.

While an intolerance is not an allergy, a customer with a food intolerance may still experience discomfort and wish to avoid consuming certain foods.

ANAPHYLAXIS This is the most dangerous reaction and can be fatal if not treated quickly. Symptoms include swelling of the airways, difficulty breathing, drop in blood pressure and unconsciousness.

WHEEZING & SHORTNESS OF BREATH

RED OR ITCHY SKIN, HIVES & ECZEMA CRAMPS, NAUSEA, VOMITING & DIARRHOEA

CRAMPS & DIARRHOEA

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IN&OUT OF THE KITCHEN – NUTRIPRO

FISH

EGGS

CRUSTACEANS & MOLLUSCS

There are more than 20,000 species of fish. Some people are allergic to only certain varieties, but medical professionals typically recommend that people with fish allergies avoid all types. Other kinds of seafood are also linked to serious food allergies. Unfortunately, fish and seafood allergies are usually not outgrown, so they require life-long avoidance.

Eggs play an important structural role in many recipes, making them difficult to avoid. Here are some ingredients to watch out for and some egg alternatives for you to experiment with in your own recipes.

AVOID

• Egg in any form (white, yolk, dried, powdered) • Albumin

AVOID

CHECK LABELS

Fish

Molluscs

• Fish (Any species)

• Abalone

• Fish gelatin

• Clams

• Fish oil

• Mussels

• Fish sticks

• Octopus

Crustaceans

• African and Asian cuisine (high risk of cross-contact)

• Cream pies • Custard and puddings

CHECK LABELS

• Baked goods • Batter-fried foods • Egg substitutes • Ice cream • Lecithin • Marshmallows

• Hollandaise sauce

• Marzipan

• Barbecue sauce

• Soufflés

• Meatloaf, meatballs

• Bouillabaisse

• Eggnog

• Nougat

• Caesar salad/ dressing

• Lysozome

• Oysters

• Crab

• Scallops

• Fish paste or sauce

• Meringue

• Crayfish

• Snails/escargot • Squid

• Imitation fish or shellfish

• Ovalbumin

• Lobster • Shrimp and prawns

Not an exhaustive list. Read ingredient labels carefully.

• Seafood flavouring • Worcestershire sauce

• Mayonnaise

Not an exhaustive list. Read ingredient labels carefully.

Replace one egg with: 4 g yeast dissolved in 60 mL warm water 5 g baking powder + 15 mL liquid + 5 mL vinegar 1 packet gelatin + 30 mL warm water 15 mL fruit puree 15 mL liquid + 7.5 mL oil + 5 g baking powder

Allergens, including seafood, can become airborne, particularly with fried or steamed preparations.

Avoid seating guests with seafood allergies near the kitchen.

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250 g soft puréed tofu Replace egg with beer in batters Half of a large mashed banana for cakes or muffins

• Pancakes, waffles, French toast • Pasta • Pretzels • Tartar sauce • Foaming agents in coffee drinks, beer, or bar drinks

IN&OUT OF THE KITCHEN – NUTRIPRO

MILK AVOID

Milk is another common food allergen, especially for infants and young children. Since the proteins from milk in cow, sheep and goat are similar, those with milk allergies may need to avoid dairy from other domestic animals.

CHECK LABELS

• All milk from domestic animals (liquid, condensed, powdered, malted, evaporated)

• Curd or whey

• Baked goods

• Custard and pudding

• Candy and chocolate

• Ice cream

• Buttermilk

• Mayonnaise

• Lactic acid starter culture

• Cream, half-and-half

• Products with lactose or casein

• Butter • Cheese and cottage cheese

• Coffee creamer • Cream soups

• Sour cream

• Whipped topping

• Yoghurt

• Ghee

• Deli meats • Hot dogs (except kosher) • Margarine or butter flavouring • Nougat • Tuna fish containing casein

Lactose INTOLERANCE

Up to 65% of the human population may be lactose intolerant,1 which means the body has trouble digesting the main sugar in milk and dairy foods. While not a food allergy, lactose intolerance can cause cramps, diarrhoea, and other digestive system problems for those who consume dairy products in larger amounts.

Not an exhaustive list. Read ingredient labels carefully.2,3

CHEF TIPS Milk is an everyday ingredient in many recipes, but there are many ways for chefs to get around dairy allergies.

Replace dairy milk with almond milk, soy milk, rice milk, or coconut milk

In some recipes, water, broth, or juice can also be substituted for milk

Cook with oil instead of butter

Rice milk can be used as a thickening agent in baked goods or desserts

Look for “pareve” on kosher food label which indicates a milk-free product

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IN&OUT OF THE KITCHEN – NUTRIPRO

SAFETY FIRST Protecting your customers from allergic reactions begins in the kitchen.

1

By taking steps to prevent exposure and cross-contact during food preparation, you can help keep your customers safer. Here are some tips to come up with your own allergy management plan.

Understand Your Ingredients Have a clear understanding of the ingredients used in your kitchen, and which ones contain a common allergen. Ask your vendors to share any food allergy information they may have. In many parts of the world, food allergens must be declared on labels,1 so read labels carefully and recheck them regularly for changes. If a label says, “may contain traces of…”, the food is probably prepared in a factory that also makes products containing the allergen. These trace amounts may be significant enough to cause a serious allergic reaction.

Review Your Recipes Review your recipes frequently, keeping an updated record of which ones contain allergens. This record should be easily accessible to your staff and management. Identify which recipes can be adapted with simple substitutions, and which are prohibited for people with specific food allergies. This will help your kitchen address each customer’s needs, while reassuring guests that you have their best interests at hands.

3

2

Manage Your Workspace Anyone preparing food should understand the importance of following food allergy protocol. Make sure your staff knows that food allergies can be life-threatening.

1 Food Allergens, 2018. eufic.org

To learn more about managing food allergens in your dining establishment, find the full NutriPro Food Allergens edition at www.nestleprofessional.com

50 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

52 WORLDCHEFS MAGAZINE

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

Hong Kong India Egypt Great Britain Russia India Sweden Denmark Malta Cyprus New Zealand United States China Taiwan New Zealand

Special Advisor to Education for Asia KK Yau

Malaysia

Honorary Membership Committee Chairman Murray Dick Member Heinz Brunner Member Anton Mosimann Member Norbert Schmidiger

New Zealand South Africa UK Switzerland

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 Chairman Otto Weibel Vice Chairman Alan Palmer Member Norbert Schmidiger Secretary Michael Strautmanis

Singapore Sri Lanka Switzerland Australia

C

C

M

Y

CM M

MY Y

CY M

MY Y

K Y

Y

K

WORLDCHEFS COMMITTEES 2016 - 2020

Marketing Committee Chairman Dr Soundararajan Vice Chairman Zarmiq Haladrian Member Ravil Tatzudinov Member Edouard Colonerus Member Raghuprasad Pillei Member Brith Bakken

International Chefs Day Committee Chairman Joanna Ochniak Vice Chairman Vanessa Marquis Member 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 Member Ines Maria Damico

India Qatar Russia Canada UAE Norway

Poland USA Canada Norway Taiwan Iceland Australia Scotland UAE Puerto Rico Ecuador

World Cultural Culinary Heritage Committee Chairman Manjit Gill India Vice Chairman Karlheinz Haase Germany Member Sanet Van Wyk Prinsloo Namibia Member Majed Al Sabagh UAE Member Iztok Legat Slovenia Member Iulia Dragut Romania Member Enrah Koksal Sezgin Turkey 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

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 Member Jihan Sahawneh Jordan

54 WORLDCHEFS MAGAZINE

Special Advisor Feed the Planet Frank Fol Peter Rehn Lars Charas Rosa Maria Moraes

Belgium Sweden Netherlands Brazil

World Chefs Without Borders Chairman Willment Leong Advisor Cornelia Volino Member Yau Kok Kheong Member Árni Þór Arnórsson Member Ray MacCue Member Oliver Soe Thet Member Tony Khoo Member Jozef Oseli Member Mak Kam Kui

Thailand Canada Malaysia 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 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 Worldchefs Military Commitee Member Rene Marquis

USA

WORLDCHEFS.ORG

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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56 WORLDCHEFS MAGAZINE

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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. ADOLFO MUÑOZ EMAIL: ADOLFO.MM@ADOLFO-TOLEDO.COM SAUDI ARABIA NESTLÉ SAUDI ARABIA MR. THOMAS HALLER TAIWAN TAIWAN TOQUES BLANCHES MR. CHANGWEI HUNG (JOHN) HUNH.CW9@GMAIL.COM TEL: +886-2-27055282 TUNISIA FEDERATION TUNISIENNE DES RESTAURANTS TOURISTIQUES MR. SADOK KOUKA EMAIL: BUREAU.SADOK.KOUKA@GMAIL.COM 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

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

RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD WWW.SESALLWORLD.COM SINGAPORE KOELNMESSE PTE LTD WWW.KOELNMESSE.COM.SG SOUTH AFRICA PEPPADEW® INTERNATIONAL (PTY) LTD MR. RICHARD PELCZARSKI WWW.PEPPADEW.COM/ SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.COM USA CULINARY INSTITUTE LE NÔTRE MR. JEAN LUC HAUVILLER WWW.CULINARYINSTITUTE.EDU USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU

SCAN THE CODE AND GET MORE INFORMATION ABOUT WORLDCHEFS MEMBERS.

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57

WORLDCHEFS EDUCATION APPROVED SCHOOL The Worldchefs Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the Worldchefs Education Committee. Recognized companies, associations and institutions share in the future development of Worldchefs global standards as the list of recognized programs continues to expand around the world.

58 WORLDCHEFS MAGAZINE

Hospitality Industry Training and Development Center Berjaya Higher Education SDN BHD KDU University College West Coast Academy of Hospitality & Tourism MSA Mesleki Egitim Merkezi South Afican Chefs Training & Innovation Academy HTA School of Culinary Art South Africa Cilantro Culinary Academy At-Sunrice ICAS Training & Education College Capsicum Culinary Studio (Pty) Ltd International Centre For Culinary Arts Dubai College “Tsaritsy no” Triumph Higher Education- Escoffier Boulder Global Culinary and Hospitality Academy Sotra Videregående skule Mausi Sebess Instituto Internacional de Artes Culinarias Auguste Escoffier School of Culinary Arts-Austin GQB Escuela De Arte Culinario Dublin Institute of Technology Humber College International Culinary Institute of Switzerland Instituto Superior Tecnologico de Arte Culinario de Guayaquil Technical College Silkeborg State Budget Educational Institution of Secondary Vocational Education Ullvigymnasiet Moscow State Educational Institution of Secondary Vocational Education College of Technology No. 14 International Institute of Culinary Arts, New Delhi Youngsan University, Busan Korea Florence University of the Arts Johnson County Community College DATA Instituto Avançado de Gastronomia Brasil Chef (Casa do Chefe) International School for Culinary Arts & Hotel Management (ISCAHM) Cheboksary Economic- Technological College Culinary Trainer School Keiser University Center for Culinary Arts - Melbourne Collège Communautaire du Nouveau-Brunswick-Edmundston Keiser University Center for Culinary Arts- Sarasota Centro Superior de Hosteleria Mediterraneo Escuela Gastronomica de Occidente Culinary Art’s School Seoul Hoseo Technical College Keiser University Center for Culinary Arts- Tallahassee SRM Institute of Hotel Management Akmi Ryssbygymnasiet Kai Ping Culinary School South Metropolitan Tafe Chef’s Table Culinary Academy First Gourmet Academy KES College LPU Culinary Institute Tourism Department of Gastronomy and Culinary Arts - Eastern Mediterranean University A Chef Culinary Academy College of Tourism & Hotel Management (COTHM) EKS Culinary Academy Italian Chef Academy Escuela Gastronomica Egopereira Guam Community College Mathimata Mageirikis Culinary Center Istituto Eccelsa S.r.l.

Taylor’s University School of Hospitality Tourism and Culinary Arts Chef Academy School of Hospitality and Tourism Studies D Y Patil University ITI Technologico Internacional Golden Chef College of Culinary Arts Lyceum of the Philippines University Laguna Crew Skills International (Malaysia) Sdn Bhd Royal Academy of Culinary Arts The South African Academy of Culinary Arts Dusit Thani College Karachi Institute of Culinary Art Ask Institute of Hospitality Management and Culinary Arts Escuela Appyce Kitchen Club Academy

Hong Kong Malaysia Malaysia Australia Turkey South Africa South Africa Malaysia Singapore Singapore South Africa UAE Russia USA Philippines Norway Argentina USA Mexico Ireland Canada Switzeland Ecuador Denmark Russia Sweden Russia India South Korea Italy USA Greece Brazil Philippines Russia Ecuador USA Canada USA Spain Colombia Ecuador South Korea USA India Greece Sweden Taiwan Australia Turkey Philippines Cyprus Philippines Cyprus South Korea Pakistan Turkey Italy Colombia Guam Greece Italy Malaysia Italy India Ecuador Malaysia Philippines Malaysia Jordan South Africa Thailand Pakistan India Argentina Palestine

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beetroot gel edible earth- black malt bread with roasted zorri cress seeds seeds of coriander, anise and fennel daikon cress mayonnaise shiso green tapioca cracker zorri cress with root vegetarian oyster with oyster leaves, apple blossom and salty fingers anise blossom kikuna leaves gangnam tops coconut powder

WORLDCHEFS EVENTS CALENDAR 2018 9-13 June 2018

WCWB Myanmar Tour For Humanity Yangon, Myanmar

29-30 June 2018

Busan Marina Chef Challenge Busan, South Korea

10 July 2018

Worldchefs Hot Kitchen Judging Seminar Kuala Lumpur, Malaysia

CHEF2CHEF WORKSHOPS The “Art & Science Come Together” partnership between Electrolux Professional and Worldchefs aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology within the leading manufacturer’s commercial cooking solutions, helping kitchens across the globe to develop more streamlined and sustainable cooking processes.

Chef2Chef brings chefs together at Electrolux’s Innovation Centers and provide world-class seminars, themed workshops and demonstrations that offer the opportunity to work with the latest cooking technology, focusing around the exclusive Cook&Chill solution offered by the manufacturer.

10 July 2018

Participants gain valuable skills and advice from experienced Professional chefs willing to share their international experience and passion for the continual discovery of contemporary develop-ments in the culinary arts.

11-14 July 2018

Follow www.worldchefs.org website and stay up-to-date with the latest news on the upcoming Chef2Chef workshops organised across the globe in 2018.

Worldchefs Pastry Judging Seminar Kuala Lumpur, Malaysia

Worldchefs Congress Kuala Lumpur, Malaysia

1-4 August 2018

2018 Philippine Culinary Cup Quezon City, Philippines

21-23 November 2018

2018 Chinese Cuisine World Championship Beijing, China

24-28 November 2018 EXPOGAST Luxembourg

WORLDCHEFS.ORG

60 60 WORLDCHEFS WORLDCHEFS MAGAZINE MAGAZINE

Electrolux Professional Hotels

Did you know that 5 star service can come with no waste?

Whatever your kitchen needs, Electrolux Professional has an all-round solution that can boost your productivity and sustainability.    

Cook the eco-friendly way with Touchline air-o-steam, the greenest combi oven currently on the market Save up to 60% on energy costs while improving performance with thermaline premium cooking range Keep food cool with best-in-class energy efficiency in ecostore refrigerated cabinets Make light work of dirty jobs in under 2 minutes with the green&clean hood type dishwashers

Discover the Electrolux Excellence and share more of our thinking at www.electrolux.com/professional

WORLDCHEFS – EDUCATION

WHAT DOES A WORLDCHEFS GLOBAL CULINARY CERTIFICATION BADGE SHOW AN EMPLOYER? How is a digital badge earned? Chefs and culinary educators apply online at www.worldchefs.org/ Certification, upload proof of their skills and experience, and their application is assessed by industry experts.

The issuer: Worldchefs is the “issuer” of the badges.

The standard: There are nine levels available for the Worldchefs Global Culinary Certification. Each level represents a typical career stage and has a clear industry defined global standard behind it.

The certification partner: City & Guilds, a world leader in skills assessment, helped create the standards and externally quality assures the assessment process to ensure every outcome is valid, reliable and viable.

WORLDCHEFS GLOBAL CULINARY CERTIFICATION A NEW WAY TO SHOWCASE YOUR SKILLS ONLINE The Worldchefs Global Culinary Certification presents an innovative approach to learning – it is flexible – you can qualify while you work or study; it is global – it the first global culinary certification in the world; and it offers a new way for you to showcase your skills to employers – the digital badge.

The digital badge allows chefs and culinary educators to make their skills and work experience easily visible to the world.

But what is a ‘digital badge’? Here is what you need to know.

Digital badges, also known as ‘open badges’ or ‘digital credentials’, are the next generation for how we communicate achievement in a more online and digital way than paper certificates. Badges are easy to share across social media, embed onto your Linkedin profile, and display on your CV. Seeing digital badges, 62 WORLDCHEFS MAGAZINE

employers can instantly discover, understand and validate your achievements.

‘CV and paper certificates remain invisible online, rendering them out of date in today’s digital age,” said Chris Kirk, Managing Director, Digitalme, the company behind the Worldchefs Global Culinary Certification digital badges. “As we all communicate and learn online more and more, there is need for us to be able to display what we can do in a credible digital-friendly manner.

As the importance of online profiles continues to grow for both job seekers and recruiters, the currency of digital badges is rising rapidly.”

Worldchefs is very excited to be at the forefront of this new generation of skill recognition, and to be able to offer this innovation to chefs around the globe.

THE WORLD’S FIRST GLOBAL CULINARY CERTIFICATION IS HERE

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THE WORLDCHEFS GLOBAL CULINARY CERTIFICATION IS AVAILABLE AT NINE LEVELS

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WORLDCHEFS CERTIFIED CHEF DE CUISINE – WCCC

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