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Worldchefs Congress Special
stavanger July 4, 2014
Issue 03
What To Do Today Number One
Do your Part for Charity. Find out how you
can play a part at the World Chefs Without Borders meeting, helmed by Chairman Willment Leong and his committee.
A Great Start to the Congress The first full day of the Congress started with a bang! It was a day where our minds were opened and we learnt from experts from all walks of life. Julian Cribb, Australia’s leading science writer, author and communicator, opened the congress with a presentation about the future of food. Rick Tramonto amped up the energy with the young chefs by putting them through a practical challenge with ‘The Trust Challenge’. The Chinese delegation from China made an impact by turning up in full force (with 26 chefs) and an inspiring presentation by Chef Dong Zhenxiang from Da Dong F&B Investments. There will be more in store, so enjoy yourselves at #worldchefs2014! www.wacs2014.com
Number Two
Learn the art of Sous-Vide Cooking. Chefs Eirik Thomsen and Alexander Berg from the Norwegian National Team will share some tips on this age-old culinary technique. Discover new applications!
Number Three
Meet the Chocolate Master. If you think you know
all about chocolate, think again. Frederic Bau, one of the most renowned pastry chefs in the world and well-respected for his knowledge with chocolate, will transform your mind at this workshop by Valrhona Chocolate. Worldchefs Congress 2014 – Page One
the congress 3
More photos on our facebook site –
The opening speech by President, Gissur Gudmundsson
There’s always time to say ‘cheers’!
The congress - a time for networking and catching up with old friends!
Page Two – Worldchefs Congress 2014
3rd of july 2014
www.facebook.com/wacsworldchefs
So much knowledge sharing - what have u learnt today?
Julian Cribb on the future of food - we can make a difference!
Chef judges giving their final points.
Worldchefs Congress 2014 – Page Three
Dilhan Fernando
Marketing Director, Dilmah Tea
I am looking forward to… Networking, meeting new and old chef friends. We have met so many chefs through Worldchefs, we are looking forward to get insights on the latest culinary trends and happenings around the world during this congress.
global chefs challenge
Walter Lee
Company Executive, Wasabi-O
I am looking forward to… Sharing the truth about wasabi with the chefs! Most of the wasabi available in the market are made from powder, which don’t have an ounce of wasabi in it. Norway is a country known for its raw seafood, which is one of the best accompaniments with wasabi.
Rick Tramonto Restaurant R’evolution
I am looking forward to…
The day has come! While supporters cheered on, the competitors from the 7 continents battled for the championship title. Who will be the winner?
Meeting more young chefs. I truly believe they are our future. Today, we paired young chefs from different backgrounds, who speak different languages, and put them on a cooking assignment together. It was a good chance for the old guard and the new guard of chefs to get together, and my chance to share that food (and music, as well as art) always brings people together. I am greatly humbled to be here. Page Four – Worldchefs Congress 2014
Editor: Jenny Tan Design and photography: Tomas Bolli Intern: Nancy Hoggatt