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WORLDCHEFS Anno 2016 Post-Congress Issue

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

Worldchefs Education Meet the new Presidium

The New Open Badges Certification

Competitions

Global Young Chef Challenge at SIRHA

Post-Congress 2016 World on a Plate Highlights


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THE SEVEN STAR LUXURY TEA EXPERIENCE

FINE DINING Tea is a great accompaniment to food, to enhance flavour as well as a palate cleanser between dishes. Dilmah tea helps craft a whole new dining experience for guests with its variety and quality, where it encompasses the idea of taking tea beyond the cup into a whole new level of luxurious indulgence though tea gastronomy.

Dilmah is much more than a brand of tea, it is an uncompromising promise of quality. Merrill J. Fernando, an artisan teamaker who is driven by his passion for tea and a desire to share the luxury and natural goodness in Ceylon tea, is the same teamaker behind the world’s best tea. Decades of an extraordinary love for tea gave Dilmah the unquenchable spirit it has today.

“I devoted my life to tea, and built our family business on a commitment to quality and integrity. 66 years since I had resolved to do so, I offer you Ceylon’s Finest Tea, each tea handpicked for quality and made with integrity. Do try it!”

LOBBY / LOUNGE The all-day dining restaurant, coffee shop, lobby or lounge areas offer excellent opportunities to present an All Day Tea Service which combines quality, variety and an intelligent approach to tea. A choice of specialty or boutique teas can be offered, depending on the exact profile of the venue and guest.

Merrill J. Fernando, Founder of Dilmah

For more information email us at hospitality@dilmahtea.com MJF Holdings Ltd 111 Negombo Road, Peliyagoda, Sri Lanka. ( +94 11 482 2000 Fax +94 11 482 2001 info@dilmahtea.com www.mjffoundation.org | www.dilmahtea.com www.dilmahconservation.org

BUSINESS CENTRE In Asian cultures, the enjoyment of a different tea at different times of the day is an experience that is relished and also known to enhance productivity by calming the mind and facilitating concentration. Offering a selection of teas in a business centre would be an important element especially for Asian businessmen and businesswomen who might use your facility.

www.sevenstartea.com


The Dilmah Seven Star Luxury Tea Experience is designed to offer a unique experience in tea to guests in any hospitality situation with Dilmah’s wide range of products specially created for the travel and hospitality sectors.

BAR

BANQUETS

CAFÉS

A bar presents an opportunity to serve a range of teas to the discerning tea drinker. Through our mixology program we are engaging Mixologists and Barmen, making them aware of the value of real tea. From hot teas to iced teas, t-shots, tea cocktails and tea mocktails, tea mixology can transform a bar to a whole new experience.

A tea break is an experience that can be relished and is also known for calming the mind and facilitating concentration. The presentation of a water boiler, a wooden luxury presenter with 6 -12 teas with a menu card which gives information on tea and the right serving accessories will help provide a rejuvenating tea break.

It is important to keep things simple when providing a tea program for cafés. A selection of 4-6 teas presented in the Dilmah vertical luxury timber presenter- a two tiered presenter featuring the relevant tasting note which can be customised according to the required teas. The presenter is ideal for use in cafés for the presentation and serving of tea.

POOL BAR TEA EXPERIENCE

WELCOME DRINK

AROMATHERAPY / SPA

While your guests relax reading their favourite book or lounging by the side of the pool. Offer an indulgent variety of delicious Dilmah teas served as cocktails, mocktails or even t-Shakes. Serve iced drinks during Summer and a selection of warm comforters during the colder seasons. A selection of recipes can be offered depending on the requirement of the venue.

Welcoming a guest with tea is an ancient tradition across Asia and Africa. It symbolises the warmth of the welcome by offering a beverage that is pure, natural, healthy, and most importantly, refreshing. Guests arriving at your restaurant, hotel or resort could be treated to this ancient mark of welcome and hospitality with tea served hot or iced.

Offering tea at a spa not only enhances the healthful aspect of the spa but also offers all the goodness and health benefits of tea. Offer a selection of green teas and herbal infusions that are soothing on their own, served chilled or hot. Or offer a range of spa tea mocktails, created especially to calm the mind and body.

GUEST ROOMS AND SUITES

DELICATESSEN

t-LOUNGE

Presenting a very special tea experience to guests in rooms and suites is important. The combination of variety and the intelligent presentation of teas with the right accessories for preparation and enjoyment offer a luxurious, different and yet cost effective way of making your guest feel special. Select from our range of teas and accessories that best suit your requirement.

Tea is a traditional accompaniment to cakes and pastries and is the perfect element in a quality delicatessen outlet. Offered for consumption on premises where facilities are available or for purchase as a gift, tea is a natural extension of the deliciously indulgent cakes and pastries that a quality hotel or independent delicatessen outlet may offer.

A t-Lounge offers a space to unwind and relax while enjoying different teas including tea based food and beverages.

TeaGastronomy

Dilmah

DilmahCeylonTea

DilmahRealTea


FROM THE PRESIDENT DEAR CHEFS FROM ALL AROUND THE GLOBE, It is a great pleasure for me to write to all of you and tell you how much I am honored to work as your president on behalf of your thoughts, ideas and future plans. For me, it is very important and essential to have a good communication with all of you and to inform you all about our strategies and directions. You all must be involved in our planning in order for us all to be successful and reach our mutual targets.

THOMAS GUGLER WORLDCHEFS – PRESIDENT

I would kindly ask all the Presidents from around the globe, firstly to nominate one representative for World Chefs Without Borders (WCWB) as it will be obligatory that every country has one official assigned ambassador of WCWB. In addition to this, I would kindly like to ask you to update all your national association’s information including photos in high resolution, contact details and email addresses to all your Continental Directors. I am looking forward to a very fruitful and team-oriented working relationship with all the country associations and to see a great and delightful future for WORLDCHEFS. On a personal note, I want to congratulate the VKD (German Chefs Association) for the excellent organization of the IKA (Culinary Olympics) in Erfurt and to all the participants for their great efforts and achievements. We as WORLDCHEFS are so proud of all the chefs who are taking so much effort and energy to showcase our trade globally to a wide spectrum of visitors. I thank you in advance for your your consideration and ongoing support in the years ahead.

Best culinary regards and greetings,

Thomas Gugler Worldchefs President

WORLDCHEFS MAGAZINE COVER PHOTO PHOTOGRAPHY BY EDMOND HO FOTOGRAPHIE DISH - SINGAPORE NATIONAL CULINARY TEAM PUBLISHER WORLDCHEFS WORLDCHEFS

310 RUE DE LA TOUR CENTRA 278 94576 RUNGIS CEDEX  FRANCE T: +33(0)1 46 87 65 10 E: OFFICE@WORLDCHEFS.ORG

MANAGING DIRECTOR RAGNAR FRIDRIKSSON RAGNAR@WORLDCHEFS.ORG

MANAGING EDITOR JENNY TAN

WORDS@FOODCULT.COM.SG

EDITORIAL ASSISTANT AMALIA NICULESCU

WEBMASTER@WORLDCHEFS.ORG

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

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

WEBMASTER@WORLDCHEFS.ORG

EXECUTIVE COMMITTEE PRESIDENT THOMAS GUGLER VICE-PRESIDENT MARTIN KOBALD SECRETARY GENERAL CORNELIA VOLINO VP IN SECOND POSITION UWE MICHEEL PRESIDENT AMBASSADOR LIAISON ASIA KK YAU BOARD MEMBERS CHARLES CARROLL PAST PRESIDENT

FERDINAND E. METZ 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

CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

6 WORLDCHEFS MAGAZINE


CONTRIBUTORS

CONTENTS 06

PRESIDENT”S MESSAGE

WORLDCHEFS AND YOU 08 MY CONGRESS MEMORY 10

HELLO, MR PRESIDENT

11

MEET THE NEW PRESIDIUM

14 WORLDCHEFS NEWS 20 HRISTOPHER KOETKE USA

CHRISTOPHER GTOKSIS GREECE

WORLDCHEFS MAGAZINE We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not the official view of the Worldchefs. If you wish to express your point of view please contact us at editorial@ worldchefs.org CONTRIBUTORS TO THIS ISSUE: CHRISTOPHE KOETKE – USA CHRISTOPHER GTOKSIS – GREECE

THE ‘S’ WORD

25

22 WORLDCHEFS JOINS FORCES WITH CITY & GUILDS 25

THE WORLD ON A PLATE - 2016/12/14

26

SPEAKERS SPECTACULAR

28

WHEN THE YOUNG COMPETE

30

GLOBAL CHEF CHALLENGE

34

PASTRY WONDERS

36

WORLDCHEFS OSCARS

38

THE GLITZ AND GLAMOUR

30

40 UNITED WE STAND 44

THE BIG DEBUT

46

FINDING HUMANITY

IN&OUT OF THE KITCHEN 50

IN & OUT NEWS

54

VEAL LOVE IT

56

DOUBLE THE PLEASURE

58

A SHARED INDULGENCE

40

60 WORLDCHEFS NATIONAL CHEF ASSOCIATIONS

SPECIAL THANKS TO: Andy Mannhart AMT World´s Best Pan City & Guilds Dick Knives Dilmah Duni Electrolux Professional Figgjo Hug

Nestlé Professional Segers Sterling RAK Porcelain Rougié Valrhona VanDrie Group Wasabi-O Uniliver Food Solutions

62

EVENTS CALENDER

44

54

WWW.WORLDCHEFS.ORG

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WORLDCHEFS – TEAM

MY CONGRESS MEMORY… The Worldchefs team have many memories at the Worldchefs Congress, & Expo but we’ve asked them to choose just one. What will it be?

RAGNAR FRIDRIKSSON – LEFT Managing Director, Head Office

CONNIE LAU – RIGHT Senior Project Manager, Head Office

ANDREEA MOCANU – LEFT Administrative Assistant, Head Office

“My best memory is sitting on the lap of Michel Escoffier, with President Christian Millet and director Pierre Miecaze in the French bistro booth.”

My best memory is the rooftop poolside party at the welcome reception and the election of the new president. Seeing the chillout and relaxed side of chefs at the opening receiption and the excitement of the election were both great experiences.

“My best memory is the “Ragnar, Andy and Jessica’ dance for Charles Caroll to the tune of “Oh, Carol!” during Gala Dinner. It was hilarious!”

JOHN CLANCY – LEFT Education Director

JOACHIM TRIVAL Webmaster Assistant, Head Office

AMALIA NICULESCU Communication and Social Media

“The wonderful tribute presented by Chef “I totally enjoyed my moments at the Stephen Billingham in memory of our Past Worldchefs Congress, but the best moments Honorary life President Dr. Billy Gallagher was when I finally met the people whom and the recognition from all the young chefs I have been corresponding with via email!” present who stood on the stage to applaud the legacy of our great friend and culinary icon along with everyone in the congress hall.”         8 WORLDCHEFS MAGAZINE

“My favorite part of Worldchefs Congress&Expo was spending time with the competitors and getting to know their drive and passion for competing.”


NEWS AUTUMN 2016!

www.figgjo.com Facebook FiggjoNorway Instagram #figgjo_norway


WORLDCHEFS – MEET THE NEW PRESIDIUM

HELLO, MR PRESIDENT Thomas Gugler, the newly elected President at the Worldchefs Congress 2016 shares his experience as President.

What was the first thing you set out to do when you were voted as the President?  It was very clear for me. I asked every country President to appoint 1 ambassador for World Chefs Without Borders as I feel it is obligatory in this day and age that we have one chef ambassador per country for humanitarian. How has it been (one month since you became President)? The first days were amazing, crazy and unbelievable. I had thousands of messages, texts, notes and so on. Many people approached me, called me, the media was super active and definitely it was a once in a lifetime experience. This has always been a childhood dream. After some days, routine got back and traveling started. I attended the HORECA in Jordan, the second event was then the QCP (Qatar Culinary Professionals) Event in Qatar and from there directly to Kharkiv/Ukraine, and then to IKA in Erfurt. Finally, I attended the HACE in Cairo for the ECA (Egyptian Chefs Association). It’s been a calendar full of events, missions and tasks to fulfill. Great experience! Have things changed? Things are in progress to be changed and modified, as we want only the best for our members. We want all the associations to be in tip-top position. We appointed dedicated team members and individuals for special tasks. We can shine and achieve our missions, visions and goals.  Name ONE thing you hope to achieve in 2017.  I wish for 2017 to have more member countries within the Worldchefs community and we are striving hard to achieve this mission. Worldchefs to me means... ... a well respected professional society keeping the highest ethics and standards  to serve all their members and to develop the culinary world and hospitality industry according to the latest trends and visions. My wish for Worldchefs in 2017 is... ...that we will achieve our wishes and dreams. We must be united and help each other, grow our community and continue an excellent relationship with our partners, sponsors and supporters. On a personal note, I wish for “Peace around the world”.

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WORLDCHEFS – PRESIDIUM

MEET THE NEW PRESIDIUM The new President’s team shares their hopes for Worldchefs.

MARTIN KOBALD

UWE MICHEEL

I am originally from Austria, so my first language is German. I always wanted to become a pilot but I could not speak English, so I changed my mind and I followed my next dream to become a chef. Like so many chefs, I was inspired by my grandmother. I have not regretted it for a second.

The food of my grandmother and my mother’s amazing food that required no recipes.   What has been your biggest achievement so far as a chef? 

VICE PRESIDENT – SOUTH AFRICA / AUSTRIA   What inspired you to be a chef? 

What has been your biggest achievement so far as a chef? To be the convenor of the WorldChefs Tour Against Hunger in 2011 and raising over 8 million South African Rand (+/- 550 000 Euro). Secondly, opening three cooking schools ( ChefMLK School of Cooking ) to train the future generation of chefs. What was the first thing you set out to do when you were voted as the presidium?  Educate myself with everything Worldchefs has done and achieved in Education. Name ONE thing you hope to achieve in 2017.  To increase communication between chefs around the world. Worldchefs to me means... ...Education, sustainable foods, feeding the world and being involved in competitions so that we can learn from each other.

ASSISTANT VICE PRESIDENT – UNITED ARAB EMIRATES   What inspired you to be a chef? 

My biggest achievement is developing Young Chefs, getting emails from Team Mates (Young Chefs) who are not Corporate Chefs or Executive chefs who thank me and keep in touch. To be in the food & beverage world means more to me than just holding a trophy – you live it!   What was the first thing you set out to do when you were voted as the presidium?  Work on communication with colleagues worldwide and to strengthen World Chefs Without Borders.   Name ONE thing you hope to achieve in 2017.  For the Presidium to agree with a full plan. We meet in December in Abu Dhabi and we aim to communicate with all the member countries in the following years. We hope to strengthen what is good and to improve what needs to. Worldchefs to me means... ...a big group of great professionals worldwide which are working and networking together and sharing knowledge and strengthen our great profession. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – PRESIDIUM

KK YAU

CORNELIA VOLINO

What inspired you to be a chef? 

What inspired you to be a chef? 

I grow up with abundance of natural ingredients, and I loved working with them. Being a chef is the next step.

My father was a Chef and Lifetime Member of the Canadian Culinary Federation.

What has been your biggest achievement so far as a chef? 

What has been your biggest achievement so far as a chef? 

Cooking with love and putting this passion in helping others in need as what we did in World Chefs Without Borders.

Having the opportunity to give back to, support and represent our profession and trade association locally, nationally and globally.

What was the first thing you set out to do when you were voted as the presidium? 

What was the first thing you set out to do when you were voted as the presidium? 

To be the catalyst to grow in communicatin, share knowledge and more.

Research and review administrative protocols.

Name ONE thing you hope to achieve in 2017. 

Name ONE thing you hope to achieve in 2017. 

To play a part in making Worldchefs successful, we can go to great lengths to make something we believe in possible!

Establish current and explore new committees with a minimum of one woman per committee

Worldchefs to me means...

Worldchefs to me means…

...devoting more meaningful time in the common belief!

...networking, sharing, representing and empowering all culinary professionals worldwide.

PRESIDENT AMBASSADOR LIAISON ASIA – MALAYSIA

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SECRETARY GENERAL – CANADA


DUTCH VEAL with worldwide a llure

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

Seasoned veal roast

www.vandriegroup.com


WORLDCHEFS – NEWS

THE BEST SPACE TO BE… Join the newly launched myCHEFSPACE, be part of the global chef community and receive your perks! Visit www.worldchefs.org/ myCHEFSPACE and sign up for your free account now!

HAVE YOU VISITED THE FEED THE PLANET WEBSITE?

YOUNG CHEF SEMINARS

Check out feedtheplanet. worldchefs.org/ to see how you can play your part. Everyone can.

A cross-country collaboration was initiated by the Association of Culinary Professionals Indonesia and Young Chef Club Indonesia (Jakarta Chapter) with Chef Willment Leong, who volunteered his services and the teaching materials. The seminar welcomes Indonesian students from the Vocational School and Tourism Institute and topics discussed across the two days included ‘How to Become a good chef ’, ‘How to Become a Champion’. 110 Students (17 to 19 years old) from vocational schools in Jakarta, 12 students from Tourism Institute (University level) and 3 young chefs from the Young Chef Club Indonesia Jakarta Chapter turned up in full force!

SHOWING OFF VANUATU At the Agritourism Event ,Vanuatu chefs whipped up a storm and prepared 100% Vanuatu dishes, wow-ing the crowds, who queued and asked questions about the food. It not only promoted Vanuatu’s agriculture and ingredients, it also featured the new committee, including PresidentDavid Holiday, Vice President Kandy Tamagushiki, Secretary. Secretary Kelly Phillips, Vanuatu Young Chef ’s Club Chris Bullz and committee members Tyrone Mann, Rollyne Liu, Rob Smillie, Blake Cropp. The chef team was made up of Alick Able, Bill Leonardo, Rosaline and Committee Member Aden Wilson.

WORLDCHEFS NEWS A HEART FOR HAITI When Hurricane Matthew hit, young chefs from Johnson & Wales in Rhonde Island rose to the occasion. Ray McCue fromWorld Chefs without Borders shares. “As a professor at Johnson & Wales University in Rhode Island, I brought the news of the storm to the attention of my students. Within a matter of hours, many of them were asking “Chef, what can we do to help?” Johnson & Wales students in the Culinaria Latina Club felt a need to answer the call and stepped up to the plate. Culinaria Latina promotes Latin American culture through food, music, and history along with other aspects at Johnson & Wales events, competitions and club meetings. They strive to help the greater community through fundraisers and volunteer work. The Culinaria Latina JWU students, with the help of club advisor Chef Valeria Molinelli, arranged a 6-course fundraising dinner with a goal to raise $1000.00 USD. Being a chef for more years than I care to reveal, I was in awe of these young chefs coming together for such a worthy cause. Not one of them asking “What’s in it for me?” Well, I am pleased to report they surpassed their goal and raised $1,200.00 USD.” 14 WORLDCHEFS MAGAZINE


BACK TO BASICS

FOLDING FREEDOM COMPOSTABLE ALWAYS PERFECT TOWEL NAPKIN Towel Napkins match the ‘back to basics’ trend for simple yet high-quality design, which reconnects guests with the kitchen. Made from FSC® certified materials, they come crease-free and offer total folding freedom. Ideal for rustic and contemporary establishments, Towel Napkins simplify operations too: as a single use napkin they avoid laundry hassles and never need to be checked for imperfections. If you want to free more time for guests – and create the perfect context for your cuisine – they are perfect. „  Contact us today. Visit duni.com or call your sales rep


WORLDCHEFS – NEWS

“THE WORLD’S BEST PAN” PARTNERS WORLDCHEFS We are proud to partner AMT Gastroguss and here are just 3 reasons why. EXPERTISE AMT is backed by years of expertise in the entire production chain, and prides itself as a manufacturer of extremely high quality aluminium cookware – from design to the finished product.

HAND-CASTED

NEW @ WORLDCHEFS Meet Connie Lau, the Senior Project Manager, our dynamite in the Head office. You changed your career halfway and wanted to be a chef? What prompted you to do that? I have been working in the engineering industry for the last 10 years where the time schedule can be very tough! Imagine 80 hours per week, without any weekends for 5 weeks while on a mission in a nuclear power plant. One day I told myself that while I liked the challenging environment, it would be better for me to put all that hard work towards something I love. Following my passion for cooking, I made the plunge in 2015 and moved from Switzerland to Paris to learn French cuisine at Ferrandi Paris.  I have 2 dreams in my life. I wanted to work in a cuisine related industry or work for NGOs in order to do something good for people. As I love project managing, Worldchefs allows me to accomplish both at one go! What’s your favourite memory of being part of Worldchefs so far?  While I was at the IKA Culinary Olympics, I had a chance to taste dishes from the Young Chef Competition Dinner (British Team). I really enjoyed the dishes, and to see how proud the chefs and their families were. How do you hope to contribute to Worldchefs?  After working for many years in a highly regulated industry, I am trained to be organized with deadlines and I believe we can make things happen. I hope to share my organizational and project management skills and guide the office team to grow and develop. What are you looking forward to in 2017?  After I did the culinary school and worked in a restaurant, I found that the chef industry is a very tough and intense environment.  I respect chefs and the industry a lot and I would like to do something to contribute to the industry and in 2017, one of my goals will be to help set up the structure and work with Worldchefs to be even more organized and to get even better results! 16 WORLDCHEFS MAGAZINE

The factory produces cookware with consuming hand-casting method with the strictest control, achieving a unique relaxed structure without pores, which provides the basis for a distortionfree soil and thus, energy-efficient cooking.

REPUTATION It may be better known as the official sponsor and supplier of the German National Culinary Team. At the Culinary Olympics in 2012, 50 out of the 52 international culinary teams that qualified for the competition cooked with the AMT Gastroguss cookware. The range was developed with the German National Culinary team, to ensure that it offers every chef user the optimal results.


WORLDCHEFS – NEWS

THE HIDDEN LIGHT Maurice O’Flynn, founder and editor of www.champchefs.com, who strove to keep a record of competition results around the world, was a known force for chasing up information, despite his challenges. Here are the tributes from fellow chefs. “Maurice O’Flynn was an extraordinary character who had a big heart and this heart was for his family and the World of Chefs. After his competition feats which were many, he realized that the heroes of these events who put in a lot of work for their countries were near forgotten and he wanted to do something about it, ChampChefs was created and is now  his legacy. In our professional world, chefs receive a number of  accolades, which are rewarded in various  ways, Maurice did not look for these rewards, the rewards he got was sharing great memories with the world. I feel blessed to have known the man and to be able to call him a friend – rest in peace mate.” – Rick Stephen “Maurice moved to Canada in 1974, he landed in Montreal and took a long train ride to Calgary Alberta, and finally settled in Edmonton, Alberta, where he had his son RyanHe always spoke his mind, which is a rare quality these days and often resulted in long discussions and unfortunately, occasionally also lost friends as often Maurice’s openness and frankness was not always well received. But never the less, he always stayed true to himself and his values. Maurice was a believer in dreams to the extent that they give promise to a tangible outcome. His passion in the culinary scene helped to bring light to a new era in the city of Edmonton which was also recognized internationally.

He was a founding member and Executive Director of the Alberta Culinary Arts Foundation from 1983-1993, leading the Canadian Culinary Olympic National team to win gold at the 1992 Olympics in Frankfurt, as well as receiving many other accolades. His son, Ryan shares the same passion in the culinary world sharing the philosophy “silver never suited us” and has led Ryan to win the prestigious Canadian National Championships in 2015. I was lucky enough to meet Maurice in 2001 when I moved to Canada and we shared many fine moments together with our mutual friends. His passion was still going strong and we had many great discussions about Culinary teams from the past, the present and also often wondered where the scene is heading towards too. Maurice went digital later on and launched the champchefs archives online – his aim was to collect as many stories and culinary teams from around the world and make them accessible in place . A project for which he was honored with an award by the World Association of Chefs Societies in 2012. Maurice became a great mentor of mine who taught me many things – most importantly that without passion, beliefs and dreams no life is worth living. Maurice was at times larger than life – but he always had his heart in the right place and more than anything embraced the beauty of the moment.“ – Rolf Knecht

Visit www.champchefs.com to pay your tribute. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – NEWS

ANDY MANNHART COMES ON BOARD AS KITCHEN UTENSILS SPONSOR HORECA JORDAN

SALON CULINAIRE BEIRUT

Andy Mannhart has inked a 3-year partnership with Worldchefs as official equipment utensils partner for the Global Chef Challenges. The Swiss hospitality contractor will sponsor the kitchen equipment for the Global Young Chef Challenge, Sirha Lyon 2017, Global Chef and Pastry Chef Challenge Finals at the Worldchefs Congress 2018 and Global Young Chefs Challenge, Sirha Lyon 2019. Andy Mannhart has over 30 years of experience in providing top-notch kitchen preparation and presentation equipment to the world’s highly rated hotels and restaurants. The company is a global onestop-shop for clients as diverse as five-star hotel chains and local boutique hotels, to cruise lines, airline lounges and private hospitals. From Kyrgyzstan to Equatorial Guinea, more than 2,000 hotels and restaurants in over 80 countries rely on Andy Mannhart’s know-how and equipment. With more than 15,000 products in its catalogue, Andy Mannhart offers a full range of innovative quality kitchen and buffet ware combining top functionality with high-end design. From colourful chafing dishes using energy-saving induction heating to sleek cooking pots, pans and table tops installed with sensors that control and regulate food temperature, the company is a trendsetter in creative hospitality products tailored to customer needs. Visit www.andymannhart.com for more info.

SALON CULINAIRE KSA

FOR UAE SUPPORT, LOOK TO… ….HORECA, the leading international events network for the hospitality and foodservice industries, actively promotes rising talent and creative excellence among chefs through its Hospitality Salon Culinaire competitions. Hosting hundreds of participants in countless culinary challenges, the Hospitality Salon Culinaire takes place at HORECA events in Kuwait (16-18 January 2017), Lebanon (4-7 April 2017) and Jordan, helmed by a panel of leading international Worldchefs judges a including Worldchefs president, Thomas A. Gugler. Hospitality Salon Culinaire gold medal winners are rewarded with valuable prizes including overseas training and invitations to prestigious international food events. 18 WORLDCHEFS MAGAZINE


WORLD ASSOCIATION OF CHEFS SOCIETIES

www.bestpan.com


WORLDCHEFS – FEED THE PLANET - SUSTAINABILITY EDUCATION

THE ‘S’ WORD The role that chefs play today is far bigger than just putting food on a plate. Christopher Koetke shares the next big project that the Worldchefs Feed the Planet committee has developed – the Sustainability Curriculum, which he played a major part in. When implemented globally, chefs will help shape the environment. He shares his experience. BY CHRISTOPHER KOETKE – CEC, CCE, HAAC

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WORLDCHEFS – FEED THE PLANET - SUSTAINABILITY EDUCATION

A little over two years ago, we gathered in Stavanger, Norway as a global community of chefs. During this congress, Worldchefs committed to pursue a leadership position on one of the most pressing global issues—sustainability. In Stavanger, we heard from global sustainability experts like Julian Cribb who challenged us to champion sustainability as recognized leaders in food and cooking. I am happy to report that we have embraced this challenge and that sustainability is a key objective within Worldchefs. Following the congress, a task force within Worldchefs determined that education was a key priority needed to empower chef ’s (and future chef ’s!) decision-making. To that end, we sought to create a short sustainability curriculum for World Chef members and schools. The curriculum was designed to not get overly burdened in a highly technical material, but at the same time, still present important concepts in an accessible way. With the financial support of Unilever and now the added support of Electrolux and input from many experts, the sustainability curriculum was written.

THE CURRICULUM Developing a curriculum that can be taught around the world is not an easy task. Sustainability is a very complex and diverse topic—and one that is changing continually. While the concepts are global, how they play out locally is unique. Thus, each day of the curriculum consists of the global issues, applying these issues locally, exploring how the issues intersect with the foodservice world, and applying the issues personally. In this way, this curriculum is not just a theory lesson about big global concerns, but a lesson with direct relevance for our restaurants and kitchens. The curriculum is divided into 7 lessons: general issues, agriculture, animal husbandry, seafood, energy, water, and waste. Each day’s lesson contains all the information needed to teach the course: power point presentation, detailed lesson plan, activity ideas, quizzes, and plentiful notes and additional resources for the instructors. To make the course come alive, those teaching the curriculum have the responsibility to research their own locales to add local and/or regional examples. Once the curriculum was developed, it was beta-tested at 4 educational institutions across the globe. The feedback was exceedingly positive. The institutions appreciated the fact that this curriculum is flexible. It can be taught as one unit or can be added to different pre-existing classes. It can also be taught over a series of chef organization meetings for professional chefs. I commend the Worldchefs leadership on their vision toward sustainability. I applaud the membership for supporting this vision. I congratulate those who worked to create this sustainability curriculum. Now, it is there for you to use for the betterment of our professional and the future of our planet. I encourage you to go to www.feedtheplanet.worldchefs.org/to learn more about the curriculum. Fill out the application and we are ready to help you implement the curriculum.

This curriculum is offered to all of the Worldchefs Recognised culinary schools for application.

ABOUT CHRISTOPHER KOETKE Christopher Koetke has been a culinary instructor at The School of the Culinary Arts of Kendall College since January 1998. He was appointed Dean of the School of Culinary Arts in 2005 and Vice President in 2010.  He is also the Vice President of the Center of Excellence in Culinary Arts for Laureate International Universities where he is responsible for culinary programs across the globe. Christopher began cooking professionally in 1982, starting at local restaurants in his hometown,Valparaiso, Indiana. His career then took him to Chicago, France, and Switzerland. In 1992, Christopher became the Executive Chef of Chicago’s famed Les Nomades restaurant. While there, he was named Chef of the Year by the Chicago chapter of the International Food and Wine Society and attained critical acclaim. He has a B.A. degree in French literature from Valparaiso University, a Certificat de la Langue Francaise from the Sorbonne in Paris, and an MBA from Dominican University.  He serves on numerous boards, has a regular column in the Chicago Tribune, writes period articles for foodservice periodicals, is host of the Live Well Network’s Let’s Dish, and is co-author of The Culinary Professional. Christopher is a frequent presenter at different forums nationally and internally and a frequent guest on TV and radio programs.

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WORLDCHEFS – EDUCATION

WORLDCHEFS JOINS FORCES WITH THE CITY & GUILDS GROUP Last month marked the first time chefs around the world will be able to earn global professional certification without even having to leave the kitchen.

WORLDCHEFS joined forces with the City & Guilds Group to create a brand new online service for the recognition of chefs’ professional development, helping to raise global standards across the industry. Anywhere, at any time, chefs can earn these professional certifications, through Open Badges, by demonstrating all of the skills, experience and knowledge they have gained while working ‘hands-on’ in the industry. Best of all, this innovative digital tool enables achievements to be shared with employers and peers online, literally serving up a world of new opportunities to culinary professionals internationally. It also offers a new way for employers to recruit staff and it assists with career development. Participants can progress through nine certification levels in job roles that range from professional cook to master chef, master pastry chef and culinary educator. The certification is quality assured by City & Guilds and is available to any individual, employer or training institution. Thomas A. Gugler, President of WORLDCHEFS, said: ‘We are incredibly proud of the work we have done with the City & Guilds Group. The industry has been crying out for global standards which reflects the highly mobile nature of the workforce. There are millions of highly talented chefs and cooks around the globe who cannot afford to take time out from their busy jobs, but still want demonstrate the wealth of experience they have gained over the years. We also wanted to recognise the fantastic work done by culinary educators who nurture and inspire the future generation of the chefs. ’Our main aim is to have global equal opportunities and career aspects which enable chefs to work all around the world with a reputed recognition, certification and with pride.’ Kirstie Donnelly, Managing Director, City & Guilds said: ‘As people’s palettes grow ever more adventurous, seeking out new and undiscovered cuisines, chefs from all corners of the globe are increasingly demand in countries other than their own. ‘Having internationally recognised standards that can be accessed and earned online and then recognised online across the world make the transition to a new global workforce seamless - allowing individuals to demonstrate their skills more easily and ensuring that employers 22 WORLDCHEFS MAGAZINE

are much more easily able to find and validate the high quality workforces they require. ‘WORLDCHEFS online offer has been well received by governments around the world and applauded by the industry and we are really excited to be launching it today, forging the way for the new global workforces of tomorrow.’ If you would like to find out more about how to earn a WORLDCHEFS global certification please visit www.worldchefs.org/certification.


WORLDCHEFS – EDUCATION

WORLDCHEFS CERTIFICATION LEVELS WORLDCHEFS CERTIFIED

WORLDCHEFS CERTIFIED

MASTER CHEF – WCMC A professional chef who creates innovative dishes of exceptional quality and has achieved an award or certification which is considered to be a benchmark for culinary excellence. The holder of this title has a minimum of ten years of professional cooking experi-ence and is employed as an executive chef, corporate executive chef (or equivalent) or runs own business.

PASTRY CHEF – WCPC A professional pastry chef or baker who is responsible for producing pastry, baking and dessert products and managing pastry staff. The holder of this title is employed as a pastry chef, corporate pastry chef (or equivalent) or runs own business and has a minimum of seven years of professional pastry and baking experience, including two years as the head pastry chef.

WORLDCHEFS CERTIFIED

WORLDCHEFS CERTIFIED

MASTER PASTRY CHEF – WCMPC A professional pastry chef who creates innovative pasty, bakery and dessert products of exceptional quality and has achieved an award or certification which is considered to be a benchmark for pastry excellence. The holder of this title has a minimum of ten years of professional pastry and baking experience and is employed as an executive pastry chef, corporate executive pastry chef (or equivalent) or runs own business.

SOUS CHEF – WCSC A professional chef who is responsible for super vising an entire area of the kitchen or assisting the chef in managing the entire food service operation. The holder of this title reports directly to the Chef de Cuisine or Executive Chef and has a minimum of five years of professional cooking experience, including a minimum of two years as a sous chef.

WORLDCHEFS CERTIFIED CULINARY EDUCATOR – WCCE A professional educator in a teaching or lecturing position who has a minimum of ten years of documented education and industry experience, including a minimum of four years of full-time teaching experience. The holder of this title works in an accredited school, college or other educational institution.

WORLDCHEFS CERTIFIED EXECUTIVE CHEF – WCEC A professional chef, with a minimum of seven years of professional cooking experience, who is the head of multiple food service outlets within an operation. The holder of this title is employed as an executive chef, corporate executive chef (or equivalent) or runs own business.

WORLDCHEFS CERTIFIED CHEF DE PARTIE – WCCP A professional chef (de Partie), with a minimum of three years of cooking experience under the direction of a sous chef or head chef, who is responsible for one or more designated sections in the kitchen such as grill, sauce corner, larder and/or pastry corner.

WORLDCHEFS CERTIFIED PROFESSIONAL COOK (COMMIS CHEF) A professional cook, with a minimum of three years of cooking experience, who performs a variety of basic cooking or baking tasks in a food service operation under the supervision of a professional chef.

WORLDCHEFS CERTIFIED CHEF DE CUISINE – WCCC A professional chef, with a minimum of seven years of professional cooking experience, who is responsible for planning and supervising the food production, management and development of staff and kitchen management. A Chef de Cuisine may also be referred to as a Head Chef of a professional kitchen.

Learn more and apply at www.worldchefs.org/certification

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WORLDCHEFS – CONGRESS & EXPO 2016

THE WORLD ON A PLATE – IN 2016 This Congress was hailed by many to be the best Congress in history. In the next few pages, we take the chance to look back and savour the many moments – of knowledge, of friendship, of flavours we never dreamt about…and more.

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WORLDCHEFS – CONGRESS & EXPO 2016

SPEAKERS SPECTACULAR It’s easy to not move and spend your days at the Congress in the main hall. This is because you would be watching the international cast of speakers, lined up one after another, soaking in their expanse of knowledge. “There was just so much to learn, and you realise how diverse the world is. It would be rare to get such an experience any other way in the world,” says one young chef from Asia.

Being a chef is not just about standing at the stove. From butchery by the passionate Italian butcher Dario, to the art of tea by the Dilmah family, there was much knowledge shared.

“Future Trends and Challenges of the Foodservice Industry” Panel discussion.

The two superstars Congress Chairman Andy Cuthbert and Celebrity Chef George Calombaris.

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WORLDCHEFS – CONGRESS & EXPO 2016

Edgar Buhrs combined his knowledge of using the various veal cuts in cooking with rock and roll attitude!

Herve This, the father of molecular cooking, fascinated the audience with his new research theory - note by note cooking.

Truly global topics were presented and examined, such as Chinese chefs showing and sharing about the complexity of Chinese cuisine.

Experts stepped up to challenge mindsets, such as Chris Koetke (left) on sustainability education and Argiro Barbarigou on Greek cuisine on the global stage.

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WORLDCHEFS – CONGRESS & EXPO 2016

WHEN THE YOUNG COMPETE… Young chefs present their ideas on a plate. Expect lots of fresh ideas, passion and the pursuit to always push the boundaries. Here’s to the next generation of chefs!

Working in the competition kitchens is such a breeze, thanks to the professional equipment from Electrolux Professional.

They may be young, but their presentation showed that the young chefs today have grown by leaps and bounds.

Premium ingredients, thanks to our sponsors.

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WORLDCHEFS – CONGRESS & EXPO 2016

Competitions help us become better chefs - that’s the unanimous response of all competitors.

Green is the new black young chefs experiment with plating and colours.

A first for judges, who used the new digital judging system for this competition.

Work hard, train hard…and then play hard.

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WORLDCHEFS – CONGRESS & EXPO 2016

GLOBAL CHEFS CHALLENGE Lights, ovens and culinary precision!

Competitors started bright and early for mise en place. The excitement was sizzling!

“Ah, I could do this forever…”

Judges making their final verdict

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WORLDCHEFS – CONGRESS & EXPO 2016

With kitchens sponsored by Electrolux Professional, there was every reason why competitors should do well.

Techniques, techniques and more techniques!

Foie Gras always good!

Competitions are about showing off the latest trends and techniques.

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WORLDCHEFS – CONGRESS & EXPO 2016

GLOBAL CHEFS CHALLENGE We continue our celebration of culinary talents, dedication and gastronomic art works.

Left: Thamara Kumari from United Arab Emirates and her competition dish.

Right: Matthew Weller from Australia standing at attention The best ingredients any chef can cook with – thank you, sponsors, for your belief.

Left: Canadian Cheerleaders and Li Chia Chi from Taiwan in action and his final work.

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WORLDCHEFS – CONGRESS & EXPO 2016

Left: Chris Corkum from Canada and Mikkel Laursen from Denmark get set to heat things up.

Left: Dish by Chris Corkum from Canada and Fredrik Andersson from Sweden strikes a pose.

Left: Entree by Felipe Campana from Ecuador.

Right: Tsemperlidis Alkiviandis from Greece on home ground. Right: Lee Boon Seng from Singapore is all confident of his final dish.

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WORLDCHEFS – CONGRESS & EXPO 2016

PASTRY WONDERS From sugar and chocolate sculptures, to intricate sweet works known as ‘dessert platters’, the Global Pastry Chef Challenge is always a place of wonder.

From left: Vassilis Agrafiotis. Greece and Stephan Schubert, USA.

Right: Chocolate work by Stephan Schubert. A medley of colours by Vassilis Agrafiotis.

From left: Enni Rantala, Finland and her plated nature-themed competition work.

Right: Frederic Bau, Judge for GPC, Valrhona chef. 34 WORLDCHEFS MAGAZINE


WORLDCHEFS – CONGRESS & EXPO 2016

From left: David Domonkos, Hungary.

Right: Entrement by Narae Kim from South Korea. From left: Handiwork by David Domonkos from Hungary. Singapore powers up with Desmond Lee Yam Hock, and his mermaid statement piece.

Left: Frida Backe from Sweden with her plated dessert.

Right: Jenni Key from Australia stirs things up. Left: Chocolate centerpiece by Achala Weerasinghe from United Arab Emirates.

Right: Yusuke Aoki from Qatar deep in concentration. WWW.WORLDCHEFS.ORG

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WORLDCHEFS – AWARDS

THE WORLDCHEFS OSCARS Chef giants who have quietly toiled behind the scenes, or blazed through with their contributions are acknowledged in this bi-annual ceremony.

Left: Welcome to our the family of Honorary Lifetime Members.

Right: Murray Dick in action. Left: Cornelia Volino Right: John Sloane knighted as the Honorary Lifetime Member.

Right: Glenn Austin going through the formal induction.

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WORLDCHEFS – AWARDS

Left: Rocco Pozzulo and right: Andy Cuthbert, the man who deserves more than one award.

From left: Rob Smillie (Vanuatu), Chef Hilmar B. Jonsson and Helgi Einarsson.

Right: Manjit Gill receives the Certificate of Appreciation.

Worldchefs would not be where it is today without your contribution, chefs!

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WORLDCHEFS – CONGRESS & EXPO 2016

THE GLITZ AND THE GLAMOUR At the gala dinner, the results for the Global Chefs Challenges were finally announced, and special awards were dished out to the many who supported us.

Left: The Worldchefs Communication Award goes to Rochelle Schaetzl. Right: The Sponsorship Award is awarded to Electrolux Professional Left: Global Chefs Challenge Winner Ero Vottonen from Finland. Right: Global Pastry Chef Challenge winner Narae Kim from Korea.

Hans Bueschkens winner Robert Sandberg from Sweden gives the Victory sign.

A special award from Dilmah goes to Yusuke Aoki from Qatar for the Best Use of Tea! 38 WORLDCHEFS MAGAZINE


WORLDCHEFS – INTERNATIONAL CHEFS DAY

UNITED WE STAND Once a year, chefs around the world don their chef whites and make a united pledge to contribute to the community. Celebrated as “International Chefs Day”, this idea was mooted by Honorary Ambassador Bill Gallagher, and lives on today. In collaboration with Nestlé Professional, chefs worked around the theme of ‘Healthy Kids’ to share the message of nutrition with the next generation of future chefs.

CANADA At the Gore Meadows Community Centre, with Ms. Billings Grade 6 class from Castlemore Public School.

GREECE Members of the Chefs Association of Northern Greece organized cooking workshop, where the children were able to create artwork on a plate using healthy and nutritious ingredients. INDIA In Aloft Chennai, India, International Chefs Day was celebrated at the Ellen Sharma Memorial School. They also organised a competition among the students of the school. 40 WORLDCHEFS MAGAZINE


Tartelettes Filigrano Rectangle 5.3 cm

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

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WORLDCHEFS – INTERNATIONAL CHEFS DAY

MALAYSIA With 150 School children from: Pusat Lambaian (orphanage school for 6-12 years old), Victory Academy for Young Children, School Yayasan Chow Kit and Trinity Preschool MALDIVES Hosted 60 children from 10 schools across T&T, including Sacred Heart Girls’ RC, Belmont Government Primary and Dinsley Government.

NEW ZEALAND Students were divided into 4 groups and experienced kids yoga, interactive cooking demonstration, “eat a rainbow” healthy food awareness run by Ministry of Health, then zumba! SLOVAKIA The Slovak Union of Chefs and Pastry Chefs celebrated together with the children from the primary school at Mudroaova street in  Bratislava.

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

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


WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE 2017

THE BIG DEBUT The Worldchefs Global Young Chefs Challenge is making big strides in new territory – SIRHA. Young chefs looking to show their skills on an international platform will have a new stage. In a landmark partnership, the Global Young Chef Challenge will take place in Sirha, Lyon. The food & beverage exhibition, known for hosting the world’s most famous culinary competition Bocuse d’Or and World Pastry Cup, will now welcome its first young chefs competition. The competition, formerly known as the Hans Bueschkens Young Chefs Challenge and has been in existence since 2002. It was first hosted at Worldchefs Congress in Kyoto, Japan in 2002 and continued throughout the years; in Dublin, Ireland in 2004; Auckland, New Zealand in 2006, Dubai in 2008, Santiago, Chile in 2010, Daejong, Korea in 2012, Stavanger, Norway in 2014 and Thessaloniki, Greece in 2016. 21 young chefs from 21 countries will compete against the chefs in their own country, and the champion for the national selection will then compete in the continental selections. The final winner for the continental selections will then represent the continent at the Worldchefs Global Young Chef Challenge Finals. 44 WORLDCHEFS MAGAZINE

Its 2017 edition will take place on 25 January 2017, and will host participants from 8 countries, all with their eyes set on the Hans Bueschkens Trophy. The competitors are : Salvatore Canargiu Canargiu (Italy), Eric Seger (Sweden), Marianas Von Horsten (Germany), Lynette Tay (Singapore), Victor Hugo Perez Ruiz (USA), Rahil Rathod (UAE), Christopher Malone (Australia) and Michael Tan (France). Each team consists of one competitor and his/her appointed assistant, and requirements state that both need to be below 25 years of age. The competitors will have to prepare three course meals for 6 people by using pre-determined ingredients for jury evaluation and for photos and media. The first course will comprise of the Entrée, followed by main course, and finally the dessert. In previous editions, the Global Young Chefs Challenge has always taken place alongside the Global Chefs Challenge and Global Pastry Chef Challenge during the bi-annual World Chefs Congress.


WORLDCHEFS – GLOBAL YOUNG CHEFS CHALLENGE 2017

THE COMPETITORS

AUSTRALIA

SINGAPORE

USA

ITALY

CHRISTOPHER MALONE – 20

TAY SOCK HUI PAYUDA LYNNETTE – 24

VICTOR HUGO PEREZ RUIZ – 23

SALVATORE CANARGIU – 22

SOUS CHEF, CLARKES OF NORTH BEACH, PERTH WESTERN AUSTRALIA

CHEF DE PARTIE, MARINA MANDARIN SINGAPORE, SINGAPORE

CHEF DE PARTIE, PAGO RESTAURANT GROUP, SALT LAKE CITY, USA

CHEF DE PARTIE, LA PAROLINA, TREVIANO, ITALY

“My philosophy is to keep things fresh; produce, technique, pretty much everything. I like to select a couple ingredients and incorporate them as many ways as I can throughout the dish, keeping things light, elegant and balanced. It should taste as good as it looks.”

“Food is life; it is a momentum of souls traveling through time, it is history, it is present and it is future. It allows you to be yourself - we eat to remember.”

“Global Young Chef Challenge means I get to interact with Chefs from around the world, who have excelled in this industry, which only pushes me to become better everyday.”

“My rule in the kitchen is the respect for food, with the right techniques and exalting taste. It’s a great opportunity for every guy that loves this world to learn more.”

GERMANY

UAE

SWEDEN

FRANCE

KARL MARIANUS VON HORSTEN – 23

RAHIL AZIZBHAI RATHOD – 24

ERIC SEGER – 23

MICHAEL TAN – 24

CHEF DE PARTIE, SRA BUA BY TIM RAUE-HOTEL ADLON KEMPINSKI BERLIN, GERMANY

DEMI-CHEF DE PARTIE, RADISSON BLU HOTEL DEIRA CREEK, DUBAI, UNITED ARAB EMIRATES

CHEF DE PARTIE, RESTAURANT PROVIANT, STOCKHOLM, SWEDEN

CHEF DE PARTIE, HOTEL RITZ PARIS, FRANCE

“Bring the best possible flavor of every own component on the plate! Now, I think I get a lot of experience and it is a great opportunity for me and for every other competitor.”

“Global Young Chef Challenge means a big step towards a bright future and I will do my very best to make it very successful!”

“I think that the most important detail about food nowadays, apart from great taste, is that the healthy aspect for you and for the planet. I like to cook with more vegetables, and especially more and more organic food.”

“This is a great opportunity to discover the culinary philosophy of other countries and to measure my culinary abilities against the other competitors.”

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WORLDCHEFS – WITHOUT BORDERS

FINDING HUMANITY Christos Gkotsis, World Chefs Without Borders ambassador from Greece, shares how the chefs from the country joined hands to cook for the Syrian refugees over 8 months. What inspired you to embark on this project? It was the huge concentration of refugees in Idomeni camp, where more than 8,000 people were stranded in very difficult conditions. Plus, we heard reports from aid agencies that many refugees lacked adequate basic services including food, water and accommodation. What was the need? Our initiative lasted for about 8 months. During the first month we prepared for the refugees 700-800 portions of food on a daily basis and in the last months we reached 2,500-3,000 portions.The situation was very difficult and was getting worse because of the increasing number of refugees coming from Syria. How did the Greeks feel about the refugee situation?  We felt the need to help refugees. We have spoken o the government and NGOs to provide much-needed manpower. A big part of the food and clothes donations came from the Greek citizens. How many chefs were involved in this initiative?  Every day, there were 15 chefs and around 20 volunteers who went to Idomeni camp in order to help cook for the refugees. I would like to thank the members of Chefs Association of Northern Greece, who prepared food for the refugees on a daily basis for eight months. I would also like to thank Chef Dimitrios 46 WORLDCHEFS MAGAZINE

Kyriakopoulos, Maria Tsogmelidou, Xaralampos Kalogeridis, Eirini Tsiolaki, Xrysanthos Tsogmelidis. We could not have done it without Doctors without Borders, the NGO Oikopolis, the Evangelical Church and the NGO’s Praxis and Loving Solidarity, whose help was valuable. Tell us about the planning process. How long did it take and what did you do.  After our first visit in June 2015, we saw the urgent need and started preparing small portions of food in a tent outside the campus. The planning process was completed after 5 months, in November 2015, because we had to organize all the actions needed to raise the 2 containers where we cooked and distributed the food. We also needed to gather the experienced chefs and the volunteers. What dishes did you cook?  We served 2,500-3, 000 hot meals every day, which included mainly legumes and vegetables and were based on the ingredients we had available from donations. What were the challenges?  The camp was lacking sufficient hot water and hygiene facilities. Consequently there was a lot of disease – mainly respiratory. At night you could hear children coughing continuously in tents.


WORLDCHEFS – WITHOUT BORDERS

Also, everyone had to huddle against the freezing cold in the fields of Idomeni. We tried to build key relationships with all the other groups and organizations working on the frontline so that we could continue our initiative in providing basic humanitarian aid. The situation was appalling but we did everything in our power to alleviate some of the suffering. What was the most memorable experience for you? There was a day in the camp when I distributed hot food to small children and I can still remember the thankful look in their eyes. How do you feel you have grown as a chef/human being after this project?  I realize the strength people can show, as there were refugees who were open and welcoming although they had gone through terrible situations. There were also beautiful moments which showed you how small things can mean something, how you can encourage somebody simply by treating him or her as a human being. Why did you stop after 7 months?  The Idomeni camp was evacuated and the 8, 000 refugees were moved from the makeshift Idomeni camp border to other organized facilities and shelters in Thessaloniki. Do you feel it was worth the effort? Absolutely. This initiative helped me remember that our goal as human beings is to always try to defend the ethics of humanity and solidarity and it’s the first time I felt this way in my life. I would do it over again, anytime.

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IN&OUT OF THE KITCHEN PASTRY MASTERPIECE

When it comes to spotlighting National Culinary Teams, it’s often the hot cooking chefs who are often the centre of attention. The pastry chef(s) often end up being the unsung heroes, toiling behind the scenes with their sweet finesse and skills. Here is one of the pastry artworks crafted by the Singapore National Culinary Team at the Culinary Olympics. Titled “RED FRUITS”, it is a composition of Ruby Peach Cremeux, Raspberry Wafer, Lime Strawberry Sherbet and Pistachio Feuilletine. Designed to contrast texture, temperature and flavours, while showing off incredible handiwork. How can one not fall in love with this?

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IN&OUT OF THE KITCHEN – NEWS

NIP, TUCK Sprucing up your table setting can be as simple as just a few simple tucks. Check out the DUNI website, which has a fabulous section filled with instructional videos on how to fold napkins for different occasions.

CULINARY OLYMPICS WINNER:

TEAM SINGAPORE

For the first time ever, the Singapore National Culinary Team has emerged as the overall champion for the Culinary Olympics, scoring double gold for its Cold Display and Hot Cooking categories. The team is led by Chef Louis Tay (Executive Chef, Swissotel Merchant Court), who has a long list of competition accolades, and recently led the Singapore National Culinary Team to clinch the championship title for the third time at the Culinary World Cup in Luxembourg. The team for Culinary Olympics 2016 has been handpicked based on their experience, commitment and potential. It is made up of Team Captain Teo Yeow Siang (Lavish Catering) and Team Members Triston Fang (Ocean Restaurant by Cat Cora, Resorts World Sentosa), Alan Wong (Lavish Catering), Roy Lim (Unilever FoodSolutions) and pastry chef Alex Chong (Regent Hotel). Says Team Manager Louis Tay, “It has been a very intense period for us as a culinary competition of this level is both emotionally and physically intense. The team has sacrificed a lot of time and sleep. There are so many people we need to thank.”

Tip: Our favourite is “the Envelope” style - classy and suited for different moments. Visit www.duni.com/en/ napkin-folding/

GO SLOW December 10 may be over, but the spirit of Terra Madre Day by the Slow Food International lives on. It’s a day where globally, the members of Slow Food and their friends come together to celebrate good, clean and fair food, biodiversity and a new gastronomy that respects the consumer, the producer and the planet. In Indonesia, people got together to forage wild herbs, feasted over a community lunch and had a jamming session. What did you do in your country?

IN&OUT OF THE KITCHEN FIGGJO UNDRING – Your Canvas for your Masterpiece

Award winning designer, Lars Tornøe., designed this plate: A hole grows up from the surface, both impressive and surreal at the same time. The circular shapes, one large and one small, give the Figgjo Undring an almost iconic character. The bowls in three sizes can be used for everything from serving a side of sauce, gratin, garnish, marmalade, smoothie – or as a small vase of flowers. Figgjo Undring is an event both for the person preparing the food and for the person eating. The plate also works well without the bowls. Then the hole on its own appears as an exciting design element. The low profile makes the plate pleasant to eat off. It is perceived as being stable and low, and it is easy to access with cutlery. In addition to holding bowls, the hole can be used in creative ways. You can use the plate as a palette, hang it on the wall or place table decorations in the hole. The possibilities are endless! 50 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – NEWS

WASABI IS NOT JUST WASABI… Here are 3 things you need to know when grating wasabi from its root.

1) Wasabi can not be or should not be simply grated by a normal metal grater, like for Chinese radish or for hard type cheeses, but by specially designed ‘same-gawa’ (sharkskin) grater. The difference is obvious at a glance because the materials and roughness of the surfaces, their basic purposes and underlying conceptions on grating are completely different. The way and movement of grating is also different and very important. For wasabi, simple reciprocating motion is not enough and additional swirling around action is desirable.

2) Grated wasabi paste might be kept in a tight place, not a metallic, only for a few minutes to reduce some harshness and to get a milder flavour, or for the same purpose, a pinch of sugar could be put on the grater when grating.

3) The rest unused part can be preserved in good condition up to one month in a refrigerator by enveloping with wet paper towel and film wrapping or dipping it in a cup with water. Paper or water needs to be replaced every day.

–Info courtesy of Wasabi-O

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IN&OUT OF THE KITCHEN – NEWS

THE AWARD THAT MAKES SUCCESS VISIBLE Congratulations to F.Dick. CUT!, their book and app, received the German Design Award 2017 and a special mention in the “Books” and Calendars” category for outstanding design quality. The book is also filled with information about knives and cutting, with over 90 different cutting techniques. As the demonstrations from the videos will show, the skill of cooking lies in the preparation, and the best accomplished using sharp knives and with correctly executed cutting techniques. This is not just a question of technique but also the care of the knives and the sharpening. CUT! is also available as an App for

mobile devices such as Smartphones and tablet PCs, so that it can be used when you are on the go. The App contains 50 videos about different food products and cutting techniques including a short description of each of them, as well as useful information about knives and their care. The App is available for iPhone/iPad and Android devices and can be downloaded for € 2.99 from the iTunes Store or the Google Play Store. CUT! is available in German and English at specialist dealers or online at www.dick-fanshop.de for just € 19.90.

FOOD FOREVER Lars Charas, the co-ordinator of Feeding Good (the global movement for and by chefs to find solutions for the world food problem) has launched “Food Forever”, a new book that challenges readers to reconsider the food challenges we are facing. In particular, the end of the food chain, namely chefs, hospitality and consumers, could contribute to the question: ’how to feed the planet in the future?’. And even more important what is the impact of a changing planet on our lifestyle and economy? The book consists of 50 interviews with leading chefs and scientists and 70 interesting experimental recipes that show a glimpse of tomorrow’s  food. According to Charas, changing diets is the central pillar for solutions in the years to come. Themes like growing and richer populations, climate change, biodiversity and plenty of other societal issues are covered succinctly to redefine the concept of sustainable food. This time from a consumer point of view, called resilient food cultures. Chefs, the professional consumer, the guardians of food cultures who influence what and how we eat, are the people to lead a worldwide movement to create culinary playgrounds. These culinary playgrounds are the place to experiment with our changing diets. Starting these culinary playgrounds is the goal of the international Feeding Good movement and the book ‘Food Forever’ is the first step towards creating these global and regional playgrounds. 52 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – NEWS

TEA IN GASTRONOMY Peter Kuruvita, an author, restaurateur and a lover of tea. He has always been a genuine admirer of Dilmah’s distinctive flavor and the uniqueness it brings to food when inspired by tea. He shares some tips on using teas in cooking. Dilmah Tea as a marinade: Dilmah Earl Grey tea, left in the teapot at the end of teatime can be used in your favorite marinade for chicken breasts which will give you an out-of-this-world addition that will have your guests wondering where the mysterious (yet familiar) flavour came from. As a vegetarian digression, tea marinated tofu is a wonderful substitution in this dish. Dilmah Tea as a tenderizer: Among many benefits and effects of tea, it is an efficient tenderizer. Adding Dilmah tea as a tenderizer will give you that falls-off-the-bone, melts-in-your-mouth effect making a good dish, great.

TOP CLASS REFRIGERATION Based on the EU energy label, the new generation of Electrolux Professional’s ecostore refrigeration, ecostoreHP, is already compatible with the requirements of top classes, being a leading range for energy efficiency, storage capacity and performance.

Dilmah Tea as a dessert: It is a fairly common practice to take tea after a meal. But what about tea as the dessert? This trend is quickly building popularity in the food industry and is revolutionizing the way we think about our after-dinner sweets. Most people have been introduced to Green Tea Sorbet, but what about Dilmah Earl Grey tea truffles or a Jasmine Ganache made with Dilmah Jasmine Green tea? Because many teas take sugar well, it is sensible to conclude that many sweets would take tea well. Countless bakers and chocolatiers are adapting and adding new recipes to include the wonderful hints that tea can add. Tea, it seems, is not only a refreshing, delicious and healthy beverage, but also one of the most versatile and interesting ingredients that is now becoming more and more popular in the western culinary industry. I recommend that you consider using your favourite teas in your culinary exploration. Like what many chefs say about cooking with wine (“Do not cook with a wine that you wouldn’t drink”), for the best results, use the teas that best fit your tastes. You are limited only by your imagination in this journey for the search of new ways to take your tea.”

A professional refrigerator wastes 10 times more than a domestic version. Therefore the EU energy label can really make the difference when it comes to restaurateurs consciously choosing their ideal cabinet with objective information at their disposal. The development of the ecostore range was based on extensive customer insight, which highlighted the storage capacity as one of the most important benefits of professional cabinets: the net volume allows the improved possibility to select the number and typology of appliances to purchase. ecostoreHP offers the highest real usable space for food storage available on the market: 50 litres more compared to market average for single door cabinets and 120 litres more compared to market average for double door cabinets. The new labelling scheme also indicates the capability of the product to guarantee the best performances in heavy duty working conditions, and classifies ecostoreHP as level 5, meaning the cabinet can perform at 40°C ambient temperature and 40% humidity. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – VANDRIE

VEAL LOVE IT! Get creative with veal, from sweetbreads, shank to rib steak. The Dutch-owned VanDrie Group, the world leader in veal, shares some ideas on how you can get your creative juices crackling with veal.

GLAZED VEAL SHANK SERVED WITH CARROT AND A DATE AND LEMON CONDIMENT 1 kg veal shank 400 g carrots 200 g onion 160 g baby carrots 80 g dried dates 120 g candied lemon 1 kg veal trimmings 4 thin slices of dried gingerbread 1 purple carrot 2 clementines 200 ml stock Brown the shank in vegetable oil, season with salt and pepper and vacuum-seal together with the finely chopped carrot and onion. Then cook in a sous-vide at 80ÂşC for 12 hours. Remove from the bag, portion it and use the cooking juices and trimmings to make a sauce. Reduce the sauce down and pass the broth through it to glaze. Mix the dates with the candied lemon and set to one side. Remove the clementine segments and keep them in their own juice. Heat a little of the juice together with a dash of stock and cook the baby carrots in the liquid. Slice the purple carrot thinly and season with salt, pepper and olive oil. Arrange the various garnishes attractively on the plate alongside the glazed shank. 54 WORLDCHEFS MAGAZINE


IN&OUT OF THE KITCHEN – VANDRIE

VEAL RIB STEAK, MOREL MUSHROOMS AND YOUNG VEGETABLES

SWEETBREADS BRAISED IN COCKLE SAUCE WITH AN EMULSION OF COCKLES AND YUZU

400 g veal rib steak 50 g broad beans 50 g peas 4 young green cabbage leaves hazelnut oil 50 g morel mushrooms 5 cl manzanilla sherry milk butter.

Serves 4

Blanche and double-pod the broad beans and peas. Season the rib steak, brown it briefly on all sides and then cook in the oven until it reaches the right tenderness. Wash the morels in plenty of water, allow to drain thoroughly and then fry in a knob of butter. Sieve the resulting liquid, add a little milk then bring to the boil and add the sherry. Thicken with butter and season to taste. Cook the peas, broad beans and chopped cabbage in a dash of hazelnut oil and season to taste. Slice the rib steak and serve with the vegetables and morels, pouring over the sauce to finish.

200 g veal heart sweetbreads, 500 g cockles 4 green asparaguses 4 turnips 4 radishes grated rind of 1 yuzu, 1 tsp yuzu koshu butter milk Rinse the sweetbreads for a quarter of an hour under the cold tap, blanch very briefly in salted water and remove the membrane and other unwanted bits. Glaze the radishes and turnips in a little water with butter, season and set to one side. Slice the raw asparaguses very thinly and also set to one side. Rinse the cockles and then put them in a pan with a splash of water, some salt and a pinch of sugar. Place the lid on the pan and then cook until the shells spring open. Sieve the liquid and remove the cockles from their shells. Brown the sweetbreads all sides and then leave to simmer in the cockle liquid. Sieve the liquid again, add the yuzu koshu, grated yuzu and a dash of milk and thicken with butter. Arrange the sliced sweetbreads with the cockles and the garnish attractively on the plate and pour over the sauce to finish. WWW.WORLDCHEFS.ORG

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IN&OUT OF THE KITCHEN – VALRHONA

KIDAVOA CREAM MIX

KIDAVOA SPRAY MIX

2210g Crème anglaise 985g KIDAVOA 50% Couverture Chocolate

350g KIDAVOA 50% Couverture Chocolate 150g Cocoa Butter

Sieve the hot crème anglaise through a chinois, create an emulsion by pouring it slowly over the melted couverture, to obtain a smooth, shiny, elastic texture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.

Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

ÉCLAT D’OR HAZELNUT STREUSEL 255g Whole Piemont hazelnuts 345g Dry butter 84% 345g Brown sugar 130g Strong white bread flour 255g ÉCLAT D’OR 2g Salt 1 Vanilla pod Toast the hazelnuts in an oven at 300°F (150°C) for approx. 10 minutes. Roughly crush the cooled hazelnuts. Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar and flour to form a dough. Add the crushed nuts, the Éclat d’Or, salt and the scored vanilla pod. Mix briefly but do not let the dough break up too much. Store in the fridge or freezer until you are ready. Bake at 300°F (150°C) with the oven door slightly ajar to ensure an amber coloration. KIDAVOA PRESSED SHORTBREAD COOKIE 1330g Éclat d’Or hazelnut streusel 422g KIDAVOA 50% Couverture Chocolate

OBLON An original recipe by David Briand, Pastry Chef at École Valrhona. Makes 60 desserts CRÈME ANGLAISE 1300g Liquid whipping cream 35% 1300g Whole milk 500g Egg yolks 250g Caster sugar Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately. 56 WORLDCHEFS MAGAZINE

KIDAVOA ABSOLU SPRAY MIX 1540g ABSOLU Cristal Neutral Glaze 154g Water 308g KIDAVOA 50% Couverture Chocolate Bring the Absolu Cristal neutral glaze to the boil with water then make an emulsion with the melted couverture chocolate. Immediately apply using a spray gun at about 175°F (80°C). PREPARATION AND ASSEMBLY Prepare the cream mix. The next day, shape into small quenelles and place them on a tray. Spread out the rest of the cream mix (approx. 2000g) in a 340x340x16mm frame (1 Ref: 3347 + 1 Ref: 3457). Freeze. Make the pressed shortbread then spread out 850g in a 340x340x6mm frame (Ref: 3347). Leave to harden then cut out 48x60mm rectangles. Then cut out cream mix inserts of 30x48mm. Store in the freezer. Make the crème anglaise mousse and immediately pour out 40g into oblong rings (De Buyer 3037.06). Put the insert in place and fill the rings to the top (approx. 15g). Smooth out and freeze.

Once the streusel has been cooked and cooled, weigh it and break it up slightly. Mix it with the melted couverture and then press it immediately without crushing it. Store in the fridge.

FINISHING

KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE

Use a spray gun to apply a layer of spray gun mixture onto the quenelles to give them a velvety finish.

829g Crème anglaise 1240g Liquid whipping cream 35% 1330g KIDAVOA 50% Couverture Chocolate Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding whipped cream. Once the mixture is smooth, check the temperature is at 105-115°F (4045°C) and add the remaining frothy whipped cream. Pour immediately and freeze.

For the chocolate decoration, finely spread out the tempered couverture chocolate between two sheets of confectionery dipping paper. Before it hardens completely, cut out 120x40mm rectangles. Shape into a curve.

Turn out the little cakes then glaze with Absolu Cristal neutral glaze. Then place them on the pressed shortbread (see photo). Position the chocolate decoration and finish by putting a quenelle in place. KIDAVOA 50%

PURE MADAGASCAR BANANA & MALT

Kidavoa is a rich, complex milk chocolate with a forceful character from the very first bite and hints of dried banana.


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

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

sterlingwhitehalibut.com


IN&OUT OF THE KITCHEN – NUTRIPRO

A SHARED

INDULGENCE All around the world, desserts are tied to emotions and memories. The treat you serve today could become an experience your guests will continue to savor, just like these experiences shared by Nestlé Professional employees.

MAKING TIME AND COOKIES

IN DEFENCE OF FRUITCAKE

My son occasionally tells me that he wishes he had more time with me, and as a working mother, sometimes this is just not possible. I do try to make our time together more memorable by making cookies from scratch.  As teenagers, my sister and I would make cakes and cookies on the weekends so this was a family tradition that I wanted to share with my son. I’ve had a Betty Crocker Cookbook® for over 15 years, and it has the most wonderful recipe for oatmeal cookies. We’ve made these cookies so many times that we can now connect it with milestones in our life, like the first time my husband made them with us, or the cold day when we sat on the couch, watching movies and ate all of them with milk. It is still an event that my son asks to do … even at age 13.

One of my favorite memories around desserts is my mother’s fruitcake. Fruitcake was a traditional dessert that we would have at Thanksgiving. My mother would make the cake about two weeks before the holiday and steep it in brandy up until serving. The cake was great, but we always laughed that it was a fire hazard as one stray match would likely ignite the cake into a fireball!

—ANGELA, CANADA

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—IRENE, USA

Brought to you by Nestlé Professional


IN&OUT OF THE KITCHEN – NUTRIPRO

REMEMBERING A GRANDMOTHER’S LOVE When I was a child, I used to go to my grandmother’s after school instead of going home. I was always very hungry at 5 p.m., and I knew she would have something nice for me. She used to give me homemade apple pie (made from apples grown in her garden) still warm from the oven and covered with a thick layer of Chantilly cream. I will always remember the feeling of crunching down on the apples and the mark left by my teeth! I usually ended up with face and hands covered with cream … and a big smile on my face.

PARISIAN MEMORIES

FROM TREE TO HAND TO OVEN

When I was in Paris, I ate so many excellent desserts and was really impressed by their dessert heritage. My favourite place for desserts in Paris is called Pâtisserie des Rêves. The desserts are displayed as jewels under a dome, giving the impression that they are unique. My friends and I often organized dinner at one of our homes, and we were always going to the Pâtisserie des Rêves to buy desserts to share at the dinner. To me, dessert is a synonym for good, relaxing times with friends and family.

We used to have a couple of cherry trees in our garden, and it was the children’s joy to spend hours up in their branches, especially during the fruit season. It was spring, with longer days and the promise of summer holidays round the corner, and my mother would give us a big basket to fill up with ripe cherries for the evening clafoutis! The tradition passed on to the next generation, and one of my sons was (and still is) a great fan of this dessert. Even when he was only as big as the basket, he used to offer his services to pick the cherries at my parents’ house. He ate most of them while on the tree and proudly brought his crop back to his grandmother with a bigger tummy and a black mouth! My mother would then bake one clafoutis especially for him. Every time I see cherries, I think of him and of these beautiful trees.

—CHARLOTTE, SWITZERLAND

—ELIANE, SWITZERLAND

—SYLVIE, FRANCE

THE MAGIC INGREDIENT

TASTING SUNSHINE

THE SWEET SPLENDOR OF INDIA

When talking about desserts, one ingredient pops up immediately: dulce de leche. I just love it. I’m not sure if it is because of its fantastic and indulgent flavour or because I was not allowed to taste it until I was five years old due to my allergy to dairy based products. In Uruguay, this reduction of milk and sugar is used in almost every dessert: mousses, creams, ice creams, foams, sauces, custards, cakes, cookies. My favourite dessert is still panqueque con dulce de leche: a crêpe filled with dulce de leche, rolled like a cannelloni, sprinkled with sugar and brûlé. For a professional touch, top it with vanilla ice cream.

Growing up in very hot South Africa, most preferred desserts were cold. We were spoilt with choice between the most amazing fruits, so fruit salad was the first thing that came to mind. The classic fruit salad consisted of sun-ripened pineapples, bananas and papaya, with the pulp of granadilla or orange squeezed over it. Summer holidays were spent at the seaside where one could buy fruit for next to nothing from street vendors along the promenades, and then chop everything together for the most fragrant, delicious fruit salad ever. It was as if you could taste sunshine and holiday in every bite. My dad used to love ice cream, so we always had a 5-liter bucket somewhere at home. That, with the combination of the fruit salad, was the best thing ever… and still is.

Ever since I can remember, I have had a sweet tooth. Chocolate, cake, cookies and anything else with a high level of sugar was just made for me. One dessert has stood the test of time, and that is Kaju Barfi. It is a typical Indian dessert made with cashew nuts, milk, sugar and usually a thin layer of silver foil on top. This delish dessert became India for me, and has always made me feel connected to my entire family. It’s also a celebration food since I usually have it for my birthday!

­—RAFAEL, URUGUAY

—ARUSH, INDIA

­—ROCHELLE, SOUTH AFRICA

WWW.WORLDCHEFS.ORG

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

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

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U.S.A AMERICAN CULINARY FEDERATION MR. THOMAS MACRINA TEL: + 1 904 824 4468 WWW.ACFCHEFS.ORG

TAIWAN TAIWAN TOQUES BLANCHES MR. CHANGWEI HUNG (JOHN) HUNH.CW9@GMAIL.COM TEL: +886-2-27055282

UNITED ARAB EMIRATES EMIRATES CULINARY GUILD MR. UWE MICHEEL TEL: +9714 3403128 WWW.EMIRATESCULINARYGUILD.NET

MAURITIUS MAURITIUS CHEFS ASSOCIATION YOUNG CHEFS CLUB CONTACT: MR. JASON SANGAHOOPIE TEL: (230) 465 3856 JACPAY@INTNET.MU WWW.MAURITIUSCHEFS.COM

TURKEY TURKISH NATIONAL CULINARY FEDERATION TAFED MR. ZEKI ACIKOZ

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UZBEKISTAN ASSOCIATION OF COOKS OF UZBEKISTAN MR. UMAROV AKBAR HAMDAMOVICH TEL: +99871 265 2771 WWW.CHEFS.UZ VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MR. DAVID HOLLIDAY TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM VENEZUELA ASOCIACION DE CHEF DE VENEZUELA MS. ELIA NORA RODRIGUEZ TEL: + 58 241 8 255064 WWW.VENEZUELACHEF.COM VIETNAM THE SAIGON PROFESSIONAL CHEFS GUILD MR. LY SANH TEL: +84 8 382 44691 WWW.VIETNAMCHEFS.COM WALES CULINARY ASSOCIATION OF WALES MR. ARWYN WATKINS TEL: +44 1341 247 268 WWW.WELSHCULINARYASSOCIATION.COM

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CORPORATE MEMBERS GERMANY DELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE MALAYSIA KDU COLLEGE –SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTS WWW.KDU.EDU.MY MEXICO INSTITUTO CULINARIO DE MEXICO WWW.ICUM.EDU.MX RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM

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

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ROMANIA CULTURAL ASSOCIATION EURO EAST ALTERNATIVE DR. IULIA DRAGUT WWW.CAMPIONATDEGATIT.RO

CULINARY INSTITUTE LE NÔTRE

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61


WORLDCHEFS EVENTS CALENDAR 2017 WORLDCHEFS COMPETITIONS

GLOBAL CHEFS REGIONAL SELECTIONS

16-18 January 2017

31 May – 04 June 2017

Horeca Kuwait – Kuwait

24-25 January 2017 SIRHA –Bocuse d’Or Lyon – France

25 January 2017

Global Young Chefs Challege Hans Bueschkens Trophy Lyon – France

18-21 February 2017

Campionatti della Cucina Italiana, Rimini – Italy

24 February – 2 March 2017 Gulf Food 2017, Dubai – UAE

5-8 April 2017

The 11th Indonesian Salon Culinaire 2017 Jakarta – Indonesia

31 May – 4 April 2017

Global Chefs Regional Selections (Asia) Thailand Ultimate Chef Challenge Bangkok – Thailand

9-13 July 2017

Global Chefs Regional Selections (Americas) ACF Annual Convention Orlando – USA

11-13 October 2017

Global Chefs Regional Selections (Pacific RIM) Culinary Arts Academy – Guam

December 2017

Global Chefs Regional Selections (Africa/Middle East) La cuisine by SIAL Abu Dhabi – UAE

TBA

Global Chefs Regional Selections (Europe)

Thailand Ultimate Chef Challenge Bangkok – Thailand

JUDGING SEMINARS

11-14 July 2018

Rimini – Italy

Worldchefs Congress and Expo Global Chefs and Pastry Chefs Finals Kuala Lumpur – Malaysia

17 February 2017 26 February 2017 Dubai – UAE

CHEF2CHEF WORKSHOPS

Follow www.worldchefs.org website and stay up-to-date with the latest news on the upcoming Chef2Chef workshops organised across the globe in 2017.

62 WORLDCHEFS MAGAZINE


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Worldchefs Magazine Issue 17