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Worldchefs Congress Special
stavanger July 3, 2014
Issue 02
What To Do Today Number One
Support your favourite Team (and we are not talking about football…) The Global Chef, Pastry Chef and Hans Bueschkens Challenges start today. It’s time to cheer for your favourite teams from the spectator stands!
A Warm Welcome! The world of chefs has finally gathered in Stavangar! What a spectacular sight it was last evening, when we had chefs from the member countries march from the City Centre Park to Hall Toll at the Parade of the Nations. We hope you caught the Worldchefs team with our Worldchefs flag! The Norwegian Culinary Team also flew their country’s flag up high with the feast they prepared at the reception last evening. A truly first class experience. We are all geared up to learn, experience and make new friends as the exciting congress programme kick-starts today. Have fun! www.wacs2014.com
Number Two
Discover the new Chinese culinary trend. The President of Da Dong F&B Investment, Chef Dong Zhenxiang, has revolutionised Chinese cuisine with his new style of culinary style. It’s a real honour to have him with us, so do not miss this!
Number Three
Have a cuppa ... of tea, that
is. Dilhan Fernando, second generation owner of Dilmah tea from Sri Lanka, will share insights about how his father brought integrity back to tea, and their fierce commitment to sustainability. Worldchefs Congress 2014 – Page One
get together pa The Norwegian Chefs Association and Worldchefs lead the Chef Parade!
We marched from the City Park to the Hall Toll.
A proud display of flags from around the world, with happy smiles!
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Page Two – Worldchefs Congress 2014
arty 2. July 2014 Left: Murray Dick from New Zealand in his suave ´ all black ´jacket. Right: Good food, Gorgeous company.
Cheering for Worldchefs!
Norwegian feast by the Norwegian National Team.
A gastronomic end to the day!
Worldchefs Congress 2014 – Page Three
Lars Charas
Programme Manager of Feed the Planet
I am looking forward to… Sharing the Feed the Planet vision! Our mission is to position chefs as change agents, who can bring a new solution to societal issues. For example, bread is becoming more expensive around the world as the price of grain goes up. We have created a new type of bread using leftovers from vegetable oil - a nutritious and cheap solution, which is also, entirely sustainable.
yesterday´s Pictures The preparation starts at the Stavangar Forum!
Andy Cuthbert
Chairman, Global Development for Young Chefs
I am looking forward to… Giving 50 young chefs from 26 countries the opportunity to experience the Congress, a new country and the chance to form lifelong bonds. These are the chefs who will take over Worldchefs in the future. It will be exciting at the Bill Gallagher Young Chefs Forum.
John Clancy
Chairman, WACS Education Committee
The Asia Pacific Continental meeting, led by Dr Rick Stephen. China wins the bid to host the 2015 forum in Shanghai!
Intense discusson and presentations at the Europe Continetal meeting.
I am looking forward to… Meeting new people who also have a passion for culinary, and to learn something new. I look forward to Train the Trainer, and to continue making developments to new schools and their culinary programs. The Norwegians and the Irish are very similar, we both love to have fun! The food will be good here, for sure. Page Four – Worldchefs Congress 2014
A rockin´good sight!
Editor: Jenny Tan Design and photography: Tomas Bolli Intern: Nancy Hoggatt