Worldchefs Magazine issue12

WORLDCHEFS Issue 12 Anno 2015 January - April

Focus

International Chefs Day

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

News

Worldchefs Family Expands

In&Out

Culinary World Cup 2014

Pastry

‘Measured Indulgence’ – the New Way

TRUE TASTE. GLOBAL EXPERTISE.

REPRESENTED IN AUSTRALIA

SAUCES

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CANADA

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COLOMBIA

BASES

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C O S TA R I C A

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HONG

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WORLD ASSOCIATION OF CHEFS SOCIETIES

PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM

KONG

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INDIA

COATINGS

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M A L AY S I A

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MEXICO

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MIDDLE EAST

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SEASONINGS

SINGAPORE

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SPAIN

ENJOY 2015, IT IS YOURS DEAR FRIENDS AND COLLEAGUES AROUND THE WORLD, WELCOME TO THE NEW YEAR. For the last few years, we (the board, the committees and many others) have worked hard at bringing added value to our members. There are many new programmes you now have access to and we encourage you to explore all these opportunities in 2015. Invest in your own future by participating in them.

Examples of programmes include: Train-the-Trainer, Judging Seminars, Individual Certification, Culinary Education Recognition, Arts and Science seminars with Electrolux, Sustainable Seminars with Unilever, Digital Judging, Endorsement of Culinary Competitions, Young Chefs network, Chefs Without Borders, Feed the Planet awareness and the Women’s Leadership program. We have also increased our social media involvement and website communication. The Worldchefs magazine, our first communication tool is growing from strength to strength, and available readily online. You now have access to more information about our organization and what is going on in the industry.

GISSUR GUDMUNDSSON WORLDCHEFS – PRESIDENT

Our borders have never been as open and wide as they are now. Everyday, we learn how rich we are in friends and colleagues all over the world.

You will not find any other industry that has this chance and my advice is: Take full advantage of it and use this network to the maximum to enrich your own prospects.

With our Global Chefs semi-finals coming up in 7 different countries around the world, Continental meetings taking place in all 5 continental areas, high standard competitions happening all over the world, seminars, workshops and other festivals throughout the year, it’s going to be a year packed with activities. Please remember our partners who have seen us through. We owe them many thanks. Without them, our organisation would not be able to move forward, and we would not have been able to create new opportunities for chefs through these programmes. So please, support our partners as they support you all through Worldchefs. I would finally like to use this opportunity to thank my board, the committees and the Worldchefs staff for their selfless work in the last years to make all this happen. So, dear members, use every opportunity to thank them when you see them around the world.

On a personal note, I am pleased, as well saddened that my time will be soon over. I still have a little more than one year to go but I would like to see names coming forward in the beginning of 2015 for the next presidium so that we can share and give as much information to everyone running in 2016. We look forward to having a new presidium that will carry on the work for the benefit of all the chefs around the world.

With friendship,

Gissur Gudmundsson Worldchefs President

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EXECUTIVE COMMITTEE PRESIDENT GISSUR GUDMUNDSSON VICE-PRESIDENT CHARLES M. CARROLL SECRETARY GENERAL HELGI EINARSSON TREASURER NORBERT SCHMIDIGER BOARD MEMBERS DR. BILL GALLAGHER

HONORARY LIFE PRESIDENT

FERDINAND E. METZ

MOBILE SNAPSHOTS

PAST PRESIDENT

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LOUIS PERROTTE

CONTINENTAL DIRECTOR AMERICAS

THOMAS GUGLER

CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK

CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN

CONTINENTAL DIRECTOR ASIA

BRENDAN O’NEILL

CONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBEC

CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

CONTRIBUTORS

CONTENTS 04 WORLDCHEFS PRESIDENT ADDRESS

WORLDCHEFS AND YOU 08 WORLDCHEFS NEWS 12 PASS IT ON – HAPPY INTERNATIONAL CHEFS DAY! 17 GLOBAL CHAMPION 21 GLOBAL CHEFS CHALLENGE – NOW ON! 22 8 REASONS WHY DIGITAL JUDGING ADAM KHAZAAL AUSTRALIA

JOHN CLANCY IRELAND

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IS THE NEXT BIG THING 24 THE EDUCATION WE ALL NEED 25 WORLDCHEFS CONGRESS 2016 – REGISTRATION NOW OPEN! 28 THE YOUNG – THE FUTURE 29 THE VANUATU ADDITION 30 UMAMI – THE FIFTH TASTE 31 JOINING HANDS IN SLOVENIA

KK YAU MALAYSIA

BUDI LEE INDONESIA

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IN&OUT OF THE KITCHEN 33 IN&OUT OF THE KITCHEN NEWS 37 THE NEW WORLD OF COMMUNICATION

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: ADAM KHAZAAL – AUSTRALIA BEATRICE SCHNEIDER – USA BUDI LEE – INDONESIA CHRIS SANFORD – IRELAND JOHN CLANCY – USA KK YAU – MALAYSIA MICHAEL BASKETTE – USA TAZUTDINOV RAVIL OLEGOVICH – RUSSIA VICTOR KANDLEHEART – USA

38 A NEW CHOCOLATE HAVEN 39 PASTRY’S NEW ERA – MEASURED INDULGENCE 40 TEA WITH CHEF PETER KURUVITA 44 ON TOP OF THE WORLD

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46 I AM ABLE 48 IN LOVE WITH LYON 52 THE OSCARS OF THE COMPETITION WORLD 56 WORLDCHEFS NATIONAL CHEFS ASSOCIATION 58 WORLCHEFS EVENTS CALENDAR

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SPECIAL THANKS TO: Custom Culinary Dick Knives Dilmah Electrolux Figgjo Fonterra Hug IMI Luzern KDU

Mynewsdesk Nestlé Professional SDI Scottish Seafood Segers Sterling Valrhona VanDrieGroup WFP UN 52

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WORLDCHEFS &YOU

“WORLDCHEFS – The Global Authority on Food”

WHO ARE WE?

Worldchefs is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first Congress, there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of Worldchefs. Today, this global body has 100 official chefs associations as members that represent over 10 million professional chefs worldwide. The bi-annual Congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 86-year history.

COMPETITIONS

Endorsing competitions of different scopes worldwide, and organising its own: Global Chefs, Hans Bueschkens Global Young Chefs Challenge and Global Pastry Chefs Challenges. These global events are held over a 2-year period with 7 semi-finals in 7 different world regions, while the Global Finals take place at Worldchefs bi-annual Congress.

EDUCATION

Running educational programme that include the Global Culinary Certification Programme, Recognition of Quality Culinary Education (schools), Train the Trainer and Judging Seminars among others.

YOUNG CHEFS DEVELOPMENT MISSION STATEMENT

Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

Giving young professionals a voice and platform to be heard in the culinary industry around the world.

SUSTAINABILITY

Promoting, launching and supporting sustainable projects for a better and healthier future through the Feed the Planet initiative.

HUMANITARIAN

Carrying out different humanitarian activities under the leadership of the global chefs network World Chefs Without Borders.

FOLLOW US ON SOCIAL MEDIA ...

WORLDCHEFS WOMEN LEADERSHIP FORUM

Increasing visibility of female chefs in the culinary industry worldwide, providing them support, mentorship and supporting their future career development.

twitter.com/wacsworldchefs facebook.com/wacsworldchefs youtube.com/user/wacsworldchefs www.worldchefs.org

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INTERNATIONAL CHEFS’ DAY

Celebrating October 20 as a global date of all chefs around the world, paying tribute to the profession and contributing to the community based on a theme.

VanDrie Group: a family history.

The Dutch-owned VanDrie Group is not only the world market leader in veal, but also a company built on the best family traditions. It was in the early 1960s that Jan van Drie purchased his first newborn calf for fattening. Today, with more than 25 companies, the group is the largest integrated veal producer in the world and thereby the global market leader in veal and the largest producer of calf milk. Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world. The VanDrie Group satisfies approximately 28% of European demand for veal.

Why choose the VanDrie Group.

Guaranteed through integration. All companies in the VanDrie Group are for 100% aware of their responsibility for optimum quality in the products to be supplied. This is true of the livestock farm, the calf feed production and the meat companies.

We work together to offer that guarantee to the end user.

This is what prompted the VanDrie Group to devise an integrated approach, guided by the most advanced control systems.

Furthermore, integration is the perfect answer to constantly changing consumer needs and market trends. For this reason, the VanDrie Group, with its globally unique integrated production chain, is chosen.

Putting the calf on a pedestal.

Respect for people, animals and quality has been second nature at the VanDrie Group for generations. It forms the basis of our craftsmanship and partnership, and it’s the key to the product that is ultimately delivered: Controlled Quality Veal.

www.vandriegroup.com

WORLDCHEFS – NEWS

WORLDCHEFS ASIA PRESIDENTS FORUM 2015

FONTERRA SPICES UP THE CHALLENGE The “Fonterra Foodservices Pastry Challenge Macau” is back by popular demand for the third year running. Based on the theme “Spice It Up”, the intense 3-hour competition required 9 finalists to create 2 identical cakes that showcased the characteristics of their chosen herbs and spices. Their masterpieces will be crafted with the main ingredients from the Anchor brand – UHT Full Cream Milk, Cream Cheese, Whipping Cream and Butter. The winners received cash rewards and the opportunity to attend a class by a prestigious Meilleurs Ouvriers de France (M.O.F). The Champion (Gold award) was the Institute for Tourism Studies (IFT), where the winning piece of work, “Rouge”, was an alluring blend of Madagascar chocolate cake with dried chili, mixed spices, passion fruit and blood orange curd. They were followed by Grand Hyatt Macau (Silver) and Sheraton Macao hotel (Bronze). A special award, the “Angliss Excellence” was also presented to Banyan Tree.

The annual event where member countries in Asia get together to share the happenings in their respective countries will be even bigger this year!

Hosted by China Cuisine Association (CCA) for the first time, the event is slated to take place in September.

In a show of Chinese hospitality, the airfare and accommodation of the President of each member country in Asia will be sponsored.

The final date will be finalized by February 2015, so please visit www.worldchefs.org for updates.

CHINA: WHAT LIES AHEAD Dr. Rick Stephen, the Worldchefs Continental Director for Asia, met up with the China Cuisine Association (CCA) recently to discuss possible collaborations for the future. Here are some things we can look forward to, other than more interaction with its fellow member countries in Asia: The Asia Presidents Forum in 2015, hosted and partially sponsored by CCA. The introduction of the first-ever China National Team, slated for the IKA Culinary Olympics in 2016.

Introduction of the Worldchefs Global Culinary Certification to China.

WORLDCHEFS NEWS A WORLD WITH ZERO HUNGER Worldchefs is proud to have participated in the ‘Delivering Zero Hunger – Demonstrating Impact’, a high-level meeting at the United Nations General Assembly in New York, USA. President Gissur Gudmundsson, who also spearheaded the association’s ‘ Feed the Planet’ programme (which encourages chefs to play a part in creating sustainable solutions within the culinary industry) attended the event on behalf of the association. At this iconic summit, there were representatives from UN’s member states, international and UN’s organizations, private and governmental sector and civil society.

President Gudmundsson shared, “It is an honour to be part of this assembly, to have the opportunity to learn and network, as well as highlight the substantial role of Chefs in the Challenge and their contribution to the solution. Worldchefs looks forward to fostering stronger ties with the UN to help combat hunger in the world.”

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COOKING WITH PASSION

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WORLDCHEFS – NEWS

SCHOLARSHIP PROGRAMME The recently launched ICCA Dubai Culinary Scholarship Program, the first-of-its-kind innovative education industry initiative, has been warmly received by both the hospitality industry in the UAE as well as associations around the world.

This One Million Dirham Continuing Education Award for the UAE Young Industry Chefs is all about training and certifying the talented, deserving, but financially underprivileged young chefs in the UAE hospitality industry. It is also the realization of a career long dream and a long-cherished goal of both the Emirates Culinary Guide President, Uwe Michael, Chairman Andy Cuthbert and Sunjeh Raja, who is Director & CEO of the International Centre for Culinary Arts – ICCA Dubai. Says Uwe Michael, “It is through the strategic partnership of our two entities (ICCA Dubai & Emirates Culinary Guild) in the UAE, together with Worldchefs and City & Guilds, London that our commitment to the career enhancement and development of deserving young chefs came to be.” Andy Cuthbert shared, “The entire programme is designed to share knowledge, experience, expertise and capabilities to develop a sustainable workforce and strive for excellence through innovation, developing a socially inclusive working environment for the long-term. It is a tangible step in bridging skills gaps across the industry. We also recognise the importance in encouraging aspiring chefs to grow their skills to boost their careers within the hospitality industry and this will give many a chance to fulfil their dreams without having to worry about the financial burden.” Kudos to the Emirates Culinary Guild for such a progressive initiative!

SEE YOU IN HONG KONG! The Hong Kong International Culinary Classic (HKICC) 2015 will take place once again at HOFEX - Asia’s Leading Food & Hospitality Tradeshow from 6 – 9 May 2015. With a strong focus on sustainability and food wastage, all the provided meat and seafood commodities are carefully selected.

They will be sourced from Animal Friendly Farms and Plants and the seafood should be farmed sustainably. The portions to be cooked have been reduced, in line with the Worldchefs mission to reduce food wastage. For the first time in Hong Kong, two new categories will be added titled as “Individual Live Artistic Fruit and Vegetable Carving” and “Butchery Skills Challenge”; showcasing the trade-specific skills and competency any chef should be equipped with. For the team competitions (1), look forward to the “Gourmet Team Challenge”, the “Dream Team Challenge”, the “Live Chocolate Showpieces Competition” and the “Live High Tea Set Competition”, which received warm response when they were launched in 2013.

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WORLDCHEFS – NEWS

A GREATER CONNECTION SINGAPORE CHEFS’ ASSOCIATION CELEBRATES 30TH ANNIVERSARY The Singapore Chefs’ Association celebrated its 30th anniversary in 2014 with more than 800 guests at its dinner and dance held at the Mandarin Orchard Hotel.

A retrospective video, titled the ‘SCA30’, was also launched and screened at the event. The Singapore National Culinary Team, which was also recently crowned the champion at the Culinary World Cup in Luxembourg, also received an emotional standing ovation at the 30th dinner and dance event. Says President Edmund Toh, “We hope to continue the legacy that our pioneers have set for us – to always keep our feet on the ground and do our best for the chef profession.” To view the SCA30 video, visit www.singaporechefs.com

WELCOME TO THE FAMILY We have a few additions to the Worldchefs family! Here’s a warm welcome to our new country members – Maldives, Belgium and Puerto Rico. Two new schools, the International School for Culinary Arts & Hotel Management (ISCAHM) from the Philippines and Cheboksary Economic - Technological College from Russia, have recently joined our global network of internationally recognized educational institutions. We are also pleased the Qatar Culinary Professionals officially opened its doors to Qatar’s Professional Chefs in November, bringing culinary professionals passionate about food and the cultural diversity to join the network.

Domenico Maggi, the newly Continental Director for Europe South, paid his first visit to Serbia when he was the Head Judge at the “Balkan Culinary Cup” in Belgrade. This is the first country that he visited in his capacity as the Continental Director, and he made it to a point to meet the committee of the Serbian Chefs Federation. With the Federation poised to be more involved in the near future, the discussion revolved around the potential development of competitions, as well as other matters. Says Zoran Miskovic, President of the Serbian Chefs Federation, “We are proud to be part of the Worldchefs family, and to meet Domenico face to face was a good start. There are so many ways we can contribute as chefs, and we are very excited.”

INSPIRING THE YOUNG In partnership with Vocational Secondary School of Business and Services, the chefs took the chance to roll out a workshop for students and young chef competitors at the “Cook of Zemplin” competition in Michalovce (Slovakia). At this presentation, they shared their professional experiences with the hope to inspire the young to contribute in their own ways. We agree that no effort is too small, and it’s never too young to start!

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WORLDCHEFS – INTERNATIONAL CHEFS DAY 2014

PASS IT ON – HAPPY INTERNATIONAL CHEFS DAY!

The annual International Chefs Day has become a tradition where chefs from around the world get together with their peers in a collective effort to contribute to the community. This year, based on the theme ‘Pass It On’, the chef associations around the world celebrated with gusto.

GREECE

The North Greece Chefs Association visited the orphanage “Melissa”, where they spent a memorable day with kids and their mentors.

They brought essential foods and cooked up a feast together with the orphans. It was a day of fun and laughter.

SLOVAKIA

The Slovak Chefs and Confectioners surprised kids in a kindergaten by bringing them pencils, rubbers, paints, brushes and coloring books. While the kids drew and coloured drawings of vegetables and fruits, the chefs explained the importance of healthy food. They also shared with the children the issues of food waste and global hunger – it’s always good to spread the awareness to the young ones!

CROATIA

In Croatia, the chefs visited a nursing home in Novigrad and the Elementary School of Mary and Lina in Umag. Children and elders were greeted by Croatian renowned pastry chef Dragica Lukin, who treated them with muffins and cakes made by Croatian pastry chefs and students. In return, second grade pupils prepared a program full of songs and dance for this occasion. What a heartwarming sight!

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MALAYSIA

The Chef Association of Malaysia worked with young chefs from Cilantro Culinary Academy to organize a gala dinner. The menu was prepared by the executive chefs and pastry chefs in town, assisted by the lecturers and students. The Penang Chefs chapter celebrated International Chefs Day by inviting participants from the Battle of the Chefs competition to be part of a march. The chefs lit a torch and finally the cauldron before passing the torch to the Honorable Deputy Chief Minister Dato Haji Rashid Hasnon, who in turn passed it on to the Young Chefs of the nations!

KAZAKHSTAN

Chefs from the Kazakhstan Republic Culinary Association wanted to elevate the image of the profession. To do this, they drove around the city in luxury limousines, taking pictures with the citizens and young people. The main idea was to enhance the image of the professional chef among young people, to popularise the culinary art and to draw public attention to the profession. Through this initiative, they wanted to send this message that the chef profession is a significant one. Members of the Association also felt like “stars” of the culinary world and felt proud of their profession.

WORLDCHEFS – INTERNATIONAL CHEFS DAY 2014

World Chefs without Borders teddy bears the essential companion for anyone.

When chefs get together, dressed in their chef uniforms, it’s a sure-way to get instant attention.

Why can’t the less privileged taste a haute cuisine meal? During International Chefs Day, the chefs will make anything possible.

Inspire kids to dream of becoming a chef when they grow up. Start by spending some quality with the young ones in their playschool and kindergarten.

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WORLDCHEFS – INTERNATIONAL CHEFS DAY 2014

ICELAND

From cooking for the needy and less privileged to visiting kindergartens to share their knowledge, chefs around the world made a huge impact during International Chefs Day. By using food products that are almost expired, the Singapore Chefs’ Association whipped up a meal. Artists also added their magic touch, with artworks such as the taco pig sculpture.

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Just around International Chefs Day, Icelandic Red Cross opened 48 emergency shelters and invited Icelandic Chefs Association (ICA) to take part in the first ever emergency exercise conducted for the whole nation. Chef Arni Arnorsson, a member of World Chefs without Borders, rounded up members of Icelandic Chefs Association, and they prepared a delicious Icelandic delicacy – a meat stew, which everyone in Iceland was welcomed to enjoy by visiting a shelter near their home. Members of Red Cross and the invited guests made a decision to be prepared for whatever scenario the future brings. What’s more, in this rescue mission Icelandic Chefs brigade will remain on guard, passing on their skills and providing assistance whenever needed.

MYANMAR

It was truly a ‘Get Together’ reunion in Yangon (Myanmar) that marked International Chefs Day. During the event several certificates were handed out to chefs and sponsors, organizers of Myanmar Culinary Arts Challenge 2014, either for the results achieved or as a symbol of huge appreciation for their support. In the spirit of “Passing it On”, President of Myanmar Chefs Association Oliver E Soe Thet used this occasion to present recent activities done by Myanmar Chefs Association and World Chefs Without Borders. The young chefs from the Myanmar Chefs Association received official recognition for their actions, followed by new duties and tasks for next year.

To ensure they have the right tool to pass on their skills, Friedrich Dick GmbH & Co provided the winner of Myanmar Culinary Arts Challenge –“Over all Best Chef “ with a set of high-quality professional Chefs knives.

SINGAPORE

Chefs from the Singapore Chefs’ Association presented a gourmet buffet lunch as part of Project E-xpired, in collaboration with Food Bank Singapore and Edible Art Movement. The objective is to raise awareness of food wastage in Singapore by converting expired food into art pieces and sumptuous meals. Using frequently donated food that the beneficiaries receive on a weekly basis, SCA hopes to educate the public on ways to prepare meals using these ingredients. Renowned chefs from SCA have curated a special menu based on a list of ingredients compiled by Food Bank Singapore. The Singapore Junior Chefs Club (SJCC), which is the incubator for nurturing Singapore’s future culinary stars, started the ball rolling since 9th of October with a double bill of events. The “Bring In The Dough Bake-A-Thon” is a 72-hour baking marathon, where SJCC and corporate sponsor Electrolux, baked cup-cakes, scones and biscuits to benefit 1,000 families under the auspices of Food From The Heart.

On 10th of October, the SJCC shared their knowledge and skills with students of Spectra Secondary School at a Thank You High Tea.

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WORLDCHEFS AROUND THE GLOBE PAGE

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GLOBAL CHAMPION Recipes by the winner of Global Chefs Challenge 2014

DIGITAL JUDGING 8 reasons why digital judging is the next big thing

THE YOUNG, THE FUTURE The 2015 dreams of our Young Chef Ambassadors

UMAMI, THE FIFTH TASTE Discover the true umami experience

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WORLDCHEFS – GLOBAL CHEF CHALLENGE RECIPES

GLOBAL CHAMPION

When Christopher William Davidsen took top spot at the podium this Global Chef Challenge finals 2014 in Norway, it was a patriotic home run for Norway, the host country of the Worldchefs Congress. What is so special about this winner? WORLDCHEFS shares 3 of the recipes that scored this young Nordic titan his championship title.

It’s not hard to see that there is much love for Christopher William Davidsen in his home country, Norway. Not only is he the competitor with the biggest number of cheerleaders (the youngest – a little blonde girl jumping up and down in perennial excitement); they are also all dressed in t-shirts emblazoned with his name. As you walk through the trade fair where the competition is taking place, the Norwegian exhibitors proudly display banners with his portrait, a vote of confidence for the national poster boy.

It’s no wonder, for Christopher William Davidsen has been honing his culinary competition skills for a while. Since 2010 and up till 2013, he was the senior of the Norwegian National Culinary Team.

Having helmed the kitchens as executive chef at Foodstory and Tango Bar in the city of Stavanger, he went on to become the executive chef at the well-known Renaa Matbaren in Trondheim. From 2013, he took on the assistant executive chef role at Rica Nidelven hotel.

The judges had nothing but praise for him. Says Rick Stephen from the competition committee, “He displayed great sophistication in technique, and represented a refined approach to Norwegian cooking.

This is definitely one young man to watch out for.”

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WORLDCHEFS – GLOBAL CHEF CHALLENGE RECIPES

“HOT AND COLD”

WHITE ASPARAGUS AND MUSHROOM FLAN 200g sour cream 2g agar agar 300g asparagus or mushroom milk soy sauce salt Klaus Meyer vinegar Boil milk with agar agar. Season with salt and pepper. Put into moulds on the plate.

SALAD OF RED ONION, FEVE BEANS AND NORWEGIAN HERBS 12g red small onions 12 small onions 100g green beans, peeled 70g small mushrooms 12g asparagus 12 white asparagus 50g butter 100g water 10g sugar 5g salt 6 white tip radish 1cup Klaus Meyer apple vinegar 1cup sugar 1cup fresh apple juice 1tbsp honey 2cups mushroom oil olive oil Maldon salt 18 WORLDCHEFS MAGAZINE

Make pickle brine with vinegar, sugar, apple juice and honey. Pickle the onions in the brine. Cook mushrooms in mushroom oil over low temperature, then drain and season with salt. Bake the white asparagus with butter, water, salt and sugar and vacuum for 50 mins on 90°C, then cut the tops in two before plating. Marinate the green beans, asparagus and radish with olive oil and Maldon salt. Garnish with a collection of herbs from Brimse Farm (Norway).

CRISPY CHEESE POPS AND CHICKEN EGG 280g flour 183g high fat milk 5g yeast 50g grated Parmesan 5g mushroom salt Salt Knead everything together to a smooth dough. Wrap tightly and put in fridge. When cooking, roll the dough out very thinly, cut into desired shape. Deep fry at 185°C until golden brown.

WORLDCHEFS – GLOBAL CHEF CHALLENGE RECIPES

HALIBUT “GLOBAL” LIGHTLY SMOKED STERLING HALIBUT WITH SEAWEED ‘AROMA’ 800g halibut fillet 15% salt brine 1 sheet nori from Stokkoya (Norway) 300g scallops 80g salted, tempered butter 150ml cream Salt 2 slices white bread Halibut trimmings Cut the halibut into perfect loins. Cure the pieces in salt brine for about 20 mins. Pat dry. Roll the halibut with nori in the middle of the fillet. Wrap it tightly in cling film and poach and poach in water bath for about 10 mins. Take the roll out to rest. Make farse from the halibut trimmings, scallop, cream, butter and salt. Pipe the farse out onto a silicon mat and steam at 82°C for 4 mins. Wrap the thin sheet of scallop around the fish using cling film and poach for 40 mins at 40°C until a core temperature of 37.8°C. Pan-fry with bread until golden and crisp. Trim the edges of the bread and blow torch the farse until golden brown in colour. Cut the roll in standard size.

WHITE ASPARAGUS SOUP 500g whole white asparagus 1kg asparagus cuts 1litre water 200g butter 1tsp sugar 10pc whole black pepper 2pc bay leaf 10pc champignon Salt Olive Oil Klaus Meyer vinegar

Boil water, butter, sugar and bay leaf. Add the asparagus into a vacuum bag, pour the liquid in and vacuum. Cook in oven at 90°C for 2 hours. Remove, pass through a sieve 3 times. Reduce the liquid until 1 litre, and season with vinegar and salt. Pour the mixture into the thermomixer and add 2 tbsp butter and olive oil before serving.

CONFIT OF CHICKEN EGG 12 chicken egg yolks Mushroom oil Rose pepper Danish Cress

Confit the eggs at 72°C for 30 mins. Garnish with rose pepper and Danish cress.

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WORLDCHEFS – GLOBAL CHEF CHALLENGE RECIPES

TAINORI AND DILMAH “SYMPHONY” SOFT TAINORI CREMEUX WITH DILMAH TEA 10g egg yolks 5g sugar 30g cream 30g high fat milk 115g cream for whipping 112g Tainori chocolate 50g Jivara chocolate 1 bag Dilmah Earl Grey Tea Warm up milk and cream and add the bag of tea. Infuse for 5 – 10 mins. Melt the chocolate over water bath, whip the 115g of cream lightly. Remove tea bag from milk and squeeze out the liquid. Mix egg, sugar and milk and heat up to 82°C. Add this mixture into the melted chocolate and mix well. Then add the whipped cream. Put the whole mixture into a mould and freeze. Cut into desired shape.

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WORLDCHEFS

GLOBAL CHEFS CHALLENGE GLOBAL CHEFS CHALLENGE

GLOBAL PASTRY CHEFS CHALLENGE

HANS BUESCHKENS YOUNG CHEFS CHALLENGE

WORLDCHEFS – GLOBAL CHEFS CHALLENGE 2015 & 2016

Get ready for the 5th issue of Worldchefs Global Chefs Challenge – where the worlds best chefs meet to compete!

FINAL GREECE 2016

SEMI - FINAL CONTINENTAL COMPETITIONS

15-17 APRIL 2015 SARAJEVO

20-24 MAY 2015 BANGKOK

23-25 OCTOBER 2015 QUITO

3-9 JUNE 2015 AALBORG

AUGUST 2015 AUCKLAND

1-4 OCTOBER 2015 PRAGUE

22-24 NOVEMBER 2015 ABU DHABI

EUROPE SOUTH

ASIA

AMERICAS

EUROPE NORTH

PACIFIC RIM

EUROPE CENTRAL

AFRICA / MIDDLE EAST

GLOBAL CHEFS CHALLENGE – NOW ON!

The applications for the Global Chefs Challenge 2015 and 2016 selections are now open!

If you have the culinary grit and skills, the Global Chefs Challenge is the competition for you. Made up of 3 separate competitions – the Hans Bueschkens Young Chefs Challenge, the Global Chefs Challenge and the Global Pastry Chefs Challenge, this is the platform for you to show your prowess, whether you are a young, hot-cooking or pastry chef.

Want to find out more? Check with your local chef association or www.worldchefs.org and discover how you can be part of this.

“The Global Chefs Challenge is a competition that brings chefs from all the corners of the globe, it represents the unity of chefs worldwide whilst having a platform for professional chefs to not only showcase their individual skill but also an opportunity to show the world what is happening today culinary in their respective regions, it is about collaboration, association and representation on the world stage. In the Pacific Rim region, we look forward to our semi-final in Auckland 2015 and selecting our candidate who will be our ambassador and region representative – supported, encouraged and a reflection of us all.”

– Gary Farrell, CCC Representative Pacific Rim

“Asia will be out in force after securing the World champions in the Global Pastry Chef Challenge in Norway 2014, we want to add the Global Chef and the Hans Bueschkens event to a list of grown culinary achievements – 2013 Basel, 2014 Global Pastry Chef

Champion, 2014 Luxembourg and now we are targeting the World Chef ’s Individual competitions. Hope to see all of you in Bangkok at THAIFEX and if not, see you in Athens!”

– Rick Stephen, Continental Director, Asia

“I invite all the North European countries to take the great opportunity to compete with the best. The Global Chefs Challenge, the Hans Bueschkens Young Chefs Challenge and the Global Pastry Chefs Challenge are here for you to show your skills and to part of the best in the business. The competition will take place in 3-6 of June in wonderful Alborg Denmark 2015. I am looking forward to these semi-finals where we will send the winners to the big final competition at the Congress in Athens 2016.”

– Dragan Unic, Continental Director, Europe North

“The Global Chefs Challenge s a great competition because it’s a moment when the best chefs from countries of the same area can meet and show their skills. It is a great opportunity to meet colleagues and make friends and share professional experience. It is a moment where we experiment and create new ideas and flavours.”

– Domenico Maggi, Continental Director - Europe South

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WORLDCHEFS – IN FOCUS

8 REASONS WHY DIGITAL JUDGING IS THE NEXT BIG THING

The food scene has been booming. So has the technology industry, as we pursue convenience and efficiency. It was only a matter of time before the two worlds collided – in the culinary judging arena.

Introducing the revolutionary art of Digital Judging. Here’s what you need to know to keep up!

1.

Digital Judging provides convenience for Judges by simplifying the entire procedure and making it more precise and efficient.

It enables an organiser to record participation, build up database, be up-to-date with results at any time, and obtain an instant feedback on the final competition’s results.

2.

Digital Judging permits judges to know their schedule in real time avoids any potential typing errors. The judges can also judge individually and then make the final decision through a live discussion with other members of a judging team.

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3.

The Organiser gets immediate information on competitors who sign up for a competition. At the same time, it enables the database to grow and be used for various purposes in the future; either as an integral data bank or individual, divided into different categories (Juniors, Seniors, Pastry Chefs, Carving)

4.

In less than a minute, by scanning a QR code, a Judge is able to enter his/her personal profile and view an entire list with competitor names and other details such as: category, kitchen box number etc.

5.

The 2in1 Worldchefs Digital Judging system allows the Organiser to reduce queues, obtain an overall control from the early start, reduce paperwork, organise staff in a more efficient way, and have the time to create a better event.

6.

A Judge is able to avoid miscalculations and become more efficient with time and data handling. An option provided in the tablets also implies note taking, quick browse through different categories, fast access to judging list, and in short – a swift transmission of results via single click.

7.

Having the payment step included in between registration and confirmation of participation, an organiser is in a position to speed up and track payment for every individual participating in a competition.

8.

The Worldchefs Digital judging package comes along with an agreeable number of rented tablets (1 for every judge), integrated registration system for both – competitors and judges, safety protected router, as well as web hosting and clients support services, including the right to use “Powered by Digital Judging” media signature.

For more information and to order your own Worldchefs Digital Judging package, do not hesitate to contact us: office@worldchefs.org

Krister Dahl, Olympic Champion 1996, 2000, 2004, 2012

Serving the gastronomy trade since 1943 Segers has been involved with Nordic restaurant kitchens for nearly seven decades.

While we have seen the new Nordic cuisine reach the very pinnacle globally, we have also succeeded in our commitment to quality. With our own manufacturing staffed with our own personnel, we have full control from the first stitch to the finished garment.

A must if we want to remain serving the gastronomy trade at the highest level.

www.segers.se

Segers is a proud provider of chefsjackets to WORLDCHEFS Congress in Stavanger NorwayWWW.WORLDCHEFS.ORG 2014

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WORLDCHEFS – EDUCATION

THE EDUCATION WE ALL NEED

Chef educators share their thoughts on how the Worldchefs Certification programme can play a part in the culinary education scene worldwide.

to display and promote the highest level of professional standards and pride in their profession. It is the ultimate goal of the Worldchefs to have our profession recognized globally!”

vocational institutes or throughout their operating life, which I believe is an exquisite way to complement gained qualifications and contribute to the profession in general.”

by a global institution of trust such as Worldchefs can only secure progress to everyone in the industry.”

THOMAS VACARRO Dean for Baking and Pastry at Culinary Institute of America “The culinary education marketplace has become increasingly competitive over the last 10 years, and there is a clear need to diversify and develop the next culinary education model. Here at CIA, the premier culinary college, we believe a quality culinary education starts with schools that continually develop quality curriculum, create superior academic programs, deliver meaningful lasting knowledge, and practice excellence in our kitchens and classrooms. Strengthening the world’s connection to quality training is essential and necessary. Potentially the Worldchefs Global Culinary Certification could become a new connection for chefs.

Joining world cuisines and cultures and sharing new ideas is increasingly becoming the norm, and this opportunity may create new pathways to share knowledge, no matter what level, has to prove their competency in skills and knowledge, while at the same time continue 24 WORLDCHEFS MAGAZINE

MANJIT GILL ANDREAS JW MULLER

VICTOR BELYAEV

Principal Instructor and Manager at Hong Kong Vocational Training Council

President of the Russian Culinary Association

“The quality of culinary education in Hong Kong is of the highest standard. It includes a large variety of internal and specialized programs, culinary workshops, seminars, a wide range of professional diplomas of various qualification levels, offered by different national and international education institutions and aimed to strengthen Hong Kong’s appeal as a premier hospitality and tourism destination in the region. On the other hand, Worldchefs Certification is widely seen as an international certificate supporting culinary industry at global scale, and at the same time focusing on individuals who have attained their in-service skilled training certificate in either academic,

“Thanks to the high-end education system during the Soviet era, the level of culinary education in Russia today has remained at the high quality level in terms of technique for training in culinary profession. Still, the Worldchefs Certification is a prestigious opportunity for young food professionals at international scale. Not only does it raise the level of their professional recognition worldwide, it also motivates the chefs all generations to climb the career ladder, while supporting their skills advancements and acquisition of new experiences.

Having the application available online and completely transparent, it allows chefs from around the world to pursue their dreams, and to get certified

President of the Indian Federation of Culinary Association “Today we are witnessing a revolution in culinary education in India. The hospitality sector in the country is flourishing, the profession is growing, the cuisine is facing a global boom and chefs are becoming true innovators, keen on improving their skills through different vocational trainings. The Worldchefs Culinary Certification does not only provide chefs with global recognition of their skills and experience, but also serves as a bond between the different communities of chefs fraternities creating a standardized level of competence, internationally accepted. However, it is up to an individual to keep bringing creativity and blending his or her own style and ethnical specifics into the final artwork.”

WORLDCHEFS – CONGRESS 2016

WORLDCHEFS CONGRESS 2016 – REGISTRATION NOW OPEN! It’s never too early to start planning your participation in the must-go bi-annual event.

The Worldchefs Congress 2016, which will take place in Athens, has announced its dates. From 24-28 September chefs from around the world will congregate on the historical grounds of Greece to make history with the 2016 edition of the Worldchefs Congress. The city of Athens will give Worldchefs members a unique opportunity to explore by themselves the beauty of the city, all its beautiful splendor and unveil Greek food culture. For this Congress, you can look

forward to a programme that will be beneficial for any chef – packed with educational content and workshops to improve your skill sets.

The Congress will have a line-up of stellar, world-class speakers and chefs who can share their knowledge and skills. As a global culinary event, this will also be the ideal platform to network with fellow chefs from around the world, and to know what is on trend. It’s confirmed – everyone will have fun too at this event!

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WORLDCHEFS – TRAIN THE TRAINER

ROCK YOUR PROFESSIONAL DEVELOPMENT!

The Train the Trainer programme supports culinarians in teaching positions, schools and education programs in Worldchefs member countries. The programme offer a better quality education and provides handson expertise by some of the best Chefs around the world. Train the Trainer programme is a cooperation project between Custom Culinary and Worldchefs.

With the support of Worldchefs Gold Sponsor, Custom Culinary™, expert chefs from selected countries are invited to another country where they share their knowledge and cuisine through a series of lectures, demonstrations and hands-on skill development workshops.

These lessons and workshops are presented to culinary teachers, students and local chefs so that the knowledge shared can be passed on for years to come.

HANDS-ON LESSONS

Each Worldchefs Train the Trainer event offers a wide range of educational opportunities for local teachers, students and professional chefs. Demonstrations, lectures and hands-on cooking and baking lessons are customized to meet the needs and wants of the local market. Topics can include international and classical cuisine; international baking and pastry; food safety and hygiene; HACCP; sustainability, and almost any other major topic of concern of professional cooks and chefs around the world.

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EXPERTISE BOTH WAYS

You may be a Culinary Educator for one of our Worldchefs recognized Schools or a professional chef eager to share your expertise and passion with fellow cooks and chefs around the world, or you want to add an extra value to your professional bio. Or perhaps as the official Chefs Association, you are willing to provide your members with specific skills, techniques and knowledge on particular culinary topics. Fill up the application form available at www.worldchefs. org/education and you will get in direct contact with Worldchefs.

We will be at your service and ready to assist you in getting the right programme for you.

Join us on the mission to plant the seeds of knowledge today that will help shape the culinary industry for years to come!

For more information about the education programme please visit our website: www.worldchefs.org/education.

WORLDCHEFS – TRAIN THE TRAINER

AROUND THE WORLD The Worldchefs Train the Trainer program, sponsored by Custom Culinary®, recently sponsored two world events: first a highly regarded English executive pastry chef visited Tashkent Uzbekistan to share his knowledge and passion for European pastries and desserts; second two Malaysian chefs visited Austria as the first half of a chef exchange program soon to be followed by a visit of Austrian chefs to Malaysia in 2015.

Chef Graham Edwards from Great Britain captivated his audiences as he spoke about and demonstrated a wide variety of traditional and modern desserts and pastries. The visit to Uzbekistan was co-sponsored by the Chefs of Uzbekistan.

During the one week visit many European traditional desserts and pastries were demonstrated including Tart au Fruit, Tart au Chocolat, Tart au Citon, Croquembouche, and pâte feuilletée (puff pastry) deserts.

Chefs Nur Syazwani binti Yahya and Rohaida binti Mohamed from Kuala Lumpur, Malaysia spent a week in Villach, Austria conducting lessons in Malaysian and other Asian cuisine dishes. Both chefs also participated in Austrian cookery classes in order to return to Malaysis full of new knowledge and skills. The event was co-sponsored by The Verband der Köche Österreichs (Austria’s Chefs Association), the Carinthian Chef Club and HLW St. Veit (Higher Education for Economic and Tourism) in St. Veit an der Glan, Austria.

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WORLDCHEFS – YOUNG CHEFS

THE YOUNG – THE FUTURE

The Young Chef Ambassadors have big plans for the future. WORLDCHEFS catches up with three of them to find out about their hopes for 2015.

USA

VICTOR KENDLEHART Worldchefs Young Chef Ambassador, Americas

THE AMERICAN CULINARY FEDERATION IS CURRENTLY IN THE PROCESS OF CREATING A YOUNG CHEFS’ CLUB AS PART OF THE WORLDCHEFS FAMILY. TELL US MORE ABOUT IT.

Josh Winkour is Vice President of the A. C.F. Young Chefs Club and Cody Beck is the Activities Chair for the Club. The three of us have been working closely with the American Culinary Federation in the process of finalizing the organizational infrastructure for the American Culinary Federation Young Chefs Club. The A.C.F. has a membership, within the selected age group, of about 10,000 Young Chef Memberships.

WHAT IS THE CLUB’S GOAL?

To create 10 American Young Chef Clubs within the American Culinary Federation Young Chefs Club Network. Due to the size of the U.S., running Young Chefs Club is a welcome challenge we readily embrace.

ANY FUTURE EVENTS?

During 2015 A. C. F. Regional and National conferences, Josh, Cody and I plan to host “Student Forum Days”. Our plan is to explore the local cuisines of host cities as well as highlight local culinary artisans with Young Chefs. We have an amazing opportunity to not only grow within our industry, but inspire young chefs all over the world. Our vision is to promote education, friendship, and networking through professional opportunities. To quote Chef Andy Cuthbert we hope to “share the power of the white jacket”.

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RUSSIA

TAZUTDINOV RAVIL OLEGOVICH Worldchefs Young Chef Ambassador, Russia

WHAT IS THE LAST BIG THING THAT HAPPENED IN RUSSIA?

First in season was the «EuroAsia» Culinary Salon, which brings in international chefs and world-class judges. It was very beneficial for the young chefs to learn from such experienced judges.

WHAT IS THE DIRECTION OF THE YOUNG CHEFS CLUB IN RUSSIA? Education is key. We organized special programmes for the students of the first year education. It includes tutorial courses using e-books, tips, guide and map of restaurants and gastronomical places that you should visit once being in Moscow. We wanted to inspire them and show them the potential of being a chef, and how they can be involved in the chef programmes and associations.

We also had a big opening with a master class showing classic French sauces and dishes that you could re-invent with them.

WHAT ABOUT COMPETITIONS?

Around 200 young chefs visited the PIR Culinary Salon. 25-30 of the young chefs were working there and participating in competitions. My previous chef and I also spontaneously conducted a master class about fish dishes for 15 young chefs right on the spot! The Young Chefs Club of Russia won gold, silver and bronze medals on this culinary cup. We are working hard to groom good chefs and contribute to the culinary scene in Russia.

INDONESIA BUDI LEE

Worldchefs Young Chef Ambassador, Indonesia

HOW DO YOU FEEL ABOUT BEING THE NEW YOUNG CHEF AMBASSADOR FOR ASIA?

I was the past President of the Young Chefs Club Indonesia and this year I have joined my colleague TY Leung from Hong Kong as a Young Chef Ambassador for the Young Chefs of Asia. I would like to thank Jasper Jek, the former Worldchefs Young Chef Ambassador, for giving me the opportunity to continue his work with the young chef clubs of South East Asia.

WHAT ARE THE DREAMS OF YOUNG CHEFS TODAY?

We want to cook in the world’s best hotels, Michelin star restaurants or work with celebrity chefs. We train ourselves with basic cooking techniques and also try modern cooking techniques like sous vide or even Molecular Gastronomy. We learn in our culinary schools and work places how to make a perfect stock for the base of our sauces making and cooking pasta to perfection and so many other international dishes.

WHAT IS YOUR GOAL AS A YOUNG CHEF AMBASSADOR?

To see all Young Chefs from Asia, especially from Indonesia, promote their local cuisine to the world. It’s not just cooking and sharing our culture, it’s about preserving our ancestral culinary heritage and delicacies. We shouldn’t be asking other people to preserve our culture, we the Young chefs are the future of Worldchefs and we must start to learn and preserve our culinary heritage ourselves.

WORLDCHEFS – YOUNG CHEFS

THE VANUATU ADDITION

Here’s a warm welcome to the latest member of the Young Chefs Club family – from Vanuatu!

The first Vanuatu Young Chefs Club was launched on Monday 20th October, to coincide with the International Chefs Day celebrations.

Celebrated in style at the Origin Salon Culinaire, this marks a new initiative to mentor, support and to connect Vanuatu’s young chefs with their colleagues around the world. “Vanuatu is the first Pacific Island nation that has established and launched the Young Chefs Club, and we should be very proud of this step in our industry” said Sarah Kymbrekos of the Vanuatu Chefs and Food Handlers Association.

Worldchefs Association recognises the value and importance of young people to the sustainability of the industry, so this is an exciting initiative for Vanuatu to develop the young people who are a part of it” Adam continued.

The launch was officiated by Hon. Minister Ralph Regenvanu who thanked the international judges for voluntarily sharing their skills and knowledge with the Vanuatu Young Chefs Club members and presented each member with a Certificate and a new Chefs Jacket and Torque donated by Origin Energy. He encouraged the Vanuatu young chefs to grab the opportunity and to be proud to be the inaugural members of this exclusive club.

The Vanuatu Chefs Association has identified one of their existing Executive Committee Members, who is also a member of the Vanuatu National Team, as the Ambassador for the Vanuatu Young Chefs Club.

Chef Chris Bulememe of Pentecost, currently working at Sunset Bungalows has agreed to lead the Vanuatu Young Chefs Club and has already identified its foundation members. “I am excited to lead the first time Vanuatu Young Chefs Club. Working with Adam will be a great opportunity for the club members to help each other become better chefs. I look forward to working with the Australian Young Chefs Club and hope that there are opportunities for learning and building confidence in our junior chefs and strengthen our industry” said Chris.

“The aim of this global initiative is to connect and support the learning of young chefs” said Adam Khazaal, President of the Australian Young Chefs Club, here in Vanuatu to support the launch. “Globally the

The Vanuatu Young Chefs Club members are Chris Bulememe, Leonid Vusilai, Valte Nava, Romarick Molkis, Jean-Louis Diamalouge and Robert Namusi.

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WORLDCHEFS – NUTRITION

UMAMI - THE FIFTH TASTE

We may not have had a word for the fifth flavor until the 20th century, but it has been an important part of cooking around the globe for much of human history. Umami is not only an exciting way to flavor food, it is also a useful tool for enhancing a recipe while subtracting ingredients that can negatively impact our health. In partnership with Nestlé Professional, we give you a true Umami experience!

BY NESTLÉ PROFESSIONAL Dr. Kikunae Ikeda, a chemist at Tokyo Imperial University, knew there was something unique about the distinctive flavor found in many savory foods. In 1908, he discovered that the naturally occurring compound glutamate was responsible for adding this flavor to the popular seaweed-based broth known as dashi, and he suggested the term umami to describe its taste. Five years later, Shintaro Kodama discovered that dried bonito flakes contained another umami substance, the ribonucleotide IMP. In 1957, Akira Kuninaka recognized that the ribonucleotide GMP, found in shiitake mushrooms, was another source of umami. Eventually, umami was recognized as a legitimate fifth basic taste.

MOUTHFUL OF FLAVOR SENSATION

The word umami comes from the Japanese word “umai,” which has two meanings: delicious, nice, palatable; or brothy, meaty, savory.

Both meanings convey important aspects of umami taste perception.

When you eat a food with an umami flavor, taste buds on your tongue and the soft palate of your mouth interact with your nervous system, including your brain. Umami activates all of these levels, creating what scientists call a “taste sensation” and the rest of us call delicious!

RICH FORMULA WITH LESS SODIUM

Umami flavor can also be added with monosodium glutamate (MSG), the sodium salt of glutamic acid, which Dr. Ikeda isolated and patented for use as a food additive in the 1900s. Today, instead of extracting MSG from seaweed broth, it is made by fermenting starch, sugar beets, sugar cane, or molasses in a process much like 30 WORLDCHEFS MAGAZINE

those used to make yogurt, vinegar and wine. Although defined as an additive, pure MSG has undergone rigorous evaluation by international scientific safety authorities, while none of the many studies carried out over the past 30 years could substantiate a link between MSG intake and adverse reactions. On the contrary, researches showed not only subtracted ingredients that can negatively impact our health (extra amount of fats and slat), it also stimulated appetite, especially within sensitive groups as elderly people.

CELEBRATING SAVORY

The concept of umami is known as Xian in Chinese cuisine and the culinary arts. Experimenting with umami can bring an exciting new dimension of flavor to your food. Try adding umami-rich ingredients to a few of your recipes and see how positively your customers respond. Cooking, boiling, steaming, simmering, roasting, braising, broiling, smoking, drying, maturing, marinating, salting, aging and fermenting all change the composition of food. With many customers now seeking vegetarian options, umami can offer a savory and satisfying experience without the meat. A grilled Portobello can be as satisfying as a burger; aged Parmesan cheese can give tomato sauce on pasta a more complete taste; tomato broth makes a delicious base for a meatless soup; adding peas or corn to a salad can boost the umami experience. Nevertheless, umami-rich ingredients can be harmonically married to beef and carrots or chicken and cabbage, while achieving a tasteful, fatless and salt-less culinary experience.

For more information: www.global.nestleprofessional.com

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

JOINING HANDS IN SLOVENIA World Chefs Without Borders made an impact in Slovenia.

On September 16, World Chefs Without Borders (WCWB) Committee members proudly organised another Charity Gala Dinner at the Grand Hotel Toplice in Bled, Slovenia.

WCWB Chairman Willment Leong, KK Yau, Oliver E. Soe Thet, Tony Khoo, Ray McCue, Thomas Gugler, and Jozef Oseli, together with Worldchefs President Gissur Gudmundsson and the chefs from Slovenia joined forces to make a huge impact.

At the charity dinner, WCWB members rolled up their sleeves to prepare a menu filled with haute cuisine. Over 3,000 Euros was raised and presented to “Center Draga Charity Group” from Slovenia, which takes care of children with special needs. What was extra heartwarming was the fact that these little protégés had the chance to participate in this event, interact with the chefs and sell their handmade arts and crafts to the guests.

At the same time, the WCWB members and Slovenian Chefs prepared a true goulash street feast. It was truly an impressive sight!

The highlight of the event, however, was the presentation of the 12,000 Euros donation, an amount that has been raised by the World Chefs without Borders team in aid of the Balkan countries.

The Balkan countries had been affected by floods earlier this year, and the amount raised was split equally between the Croatia and Serbia Chefs Associations. The total funds were raised through WCWB charity events in: Canada (the Canadian Culinary Federation also donated 3 silver pins for the event’s silent auction), USA, Japan, Iceland, Myanmar, Singapore, Hong Kong, Taiwan, Greece, Malaysia and Thailand.

Says Chairman Willment Leong, “With several catastrophic disasters happening across the Philippines, Thailand, Myanmar and the Balkans, the past years have been quite challenging. WCWB is committed to making an impact through solidarity and unity. The past year has shown that when the situation arises, we will rise up to help.”

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IN&OUT OF THE KITCHEN PAGE

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The New World of Communication Connect with Mynewsdesk

A New Chocolate Haven Valrhona’s latest L’Ecole in Brooklyn

Tea with Chef Peter Kuruvita Celebrity Chef dishes out tea tips

On Top of the World The Villeroy & Boch Culinary World Cup

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IN&OUT OF THE KITCHEN – NEWS

VALRHONA TV – ARE YOU PART OF IT YET?

THE HUB OF INSPIRATION Electrolux Professional Centers of Excellence are located worldwide, equipped with the latest technology solutions by Electrolux Professional and aimed at a single goal – to provide food professionals with an ongoing educational development, both in personal and overall business improvement sense. Run by reputable and experienced Chefs from different parts of the world - members of the Electrolux Chef Academy, workshop participants have an outstanding opportunity to indulge the latest cooking techniques, learn new ways to be sustainable and resource efficient, brush up their skills on already acquired techniques, and certainly get inspired from the early start! Plan a visit today!

For more information please visit: www.electrolux.com/professional

Valrhona TV (www. valrhona.tv) is the culmination of an ever-greater desire to work closely with the chocolate company’s customers – artisans and other players with a passion for this world of gastronomy.

Expect insightful programmes such as an international, interactive link featuring women and men with compelling stories, insights and passions, unique recipes and basic techniques. With top pastry professional Frederic Bau as the chief editor and presenter, we cannot wait for more.

ANOTHER STAR IN THE MAKING Joel Robuchon has added another restaurant to his starred empire. With 28 stars under his belt, he is gunning for more. Robuchon has teamed up with wine tycoon Bernard Magrez to open his latest eatery and hotel, La Grande Maison, in a 19th century Bordeaux mansion. The project will showcase a cuisine that is characterised by “innovation, modernity but also tradition with classic French dishes”. For fans of Robuchon, his signature dishes, such as “tarte friande” with truffles and confit of onions with bacon, will also be available on the menu. Robuchon’s Japanese chef Tomonori Danzaki, will also helm the 40-seater restaurant, which will be complemented by the bar bistro, L’Olivier, and six hotel rooms.

IN&OUT OF THE KITCHEN THAIFEX 2015, THE ‘WORLD OF FOOD ASIA’ Thaifex – World of Food Asia (www.worldoffoodasia.com) , the definitive exhibition for the food service and hospitality industry promises 70,000 square metres of exciting action in Bangkok from 20 –24 May 2015! This time, expect a bigger and better World of FoodService at the IMPACT Forum Exhibition Hall 9, complemented with a line-up of supporting programs designed to enhance knowledge, skills and encourage networking opportunities.

For the first time ever, Thaifex will also host the Asia selections of the Global Chef Challenges. On top of that, the popular Thailand Ultimate Chef Challenge will welcome competing chefs in the South East Asia and Indochina region for the fourth year.

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SUCCESS DEDICATION

PASSION

Are you looking for a top quality education in International Culinary Arts?

The International Culinary Institute in Luzern offers you: 路 Industry endorsed programmes 路 Intensive courses from Diploma and Higher Diploma to Bachelors in International Culinary Arts 路 Award winning Chefs and inspiring kitchens 路 Quality internships and career support for life All in one of the most beautiful cities in the world Intakes in January, April, July and October Contact us now through www.ici-luzern.com or imi-info@imi-luzern.com / +41 41 349 6400

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IN&OUT OF THE KITCHEN – MYNEWSDESK

THE NEW WORLD OF COMMUNICATION

The ways of communication have changed. Find out what are the new ways of communication as we come up close and personal with Mynewsdesk’s Head of Marketing, Adam Cranfield.

addition, social media has empowered the voice of the everyday consumer, meaning every customer is now a potential reviewer of your food, product or services.

HOW IS THIS DIFFERENT FROM THE OTHER MORE TRADITIONAL FORMS OF PR AND COMMUNICATION?

SHARE WITH US WHAT MYNEWSDESK IS ABOUT AND HOW IT IS RELEVANT TO THE F&B INDUSTRY?

The food and beverage industry is highly competitive, meaning it’s very challenging to make your restaurant, product or services stand out from the crowd. One way of doing so is to tell your organisation’s news and stories in engaging ways and continuously work on building relationships with those who matter most to your organisation, including the media, influencers, consumers and key stakeholders.

The Mynewsdesk platform allows you to quickly create your stories; publish them simultaneously to your website and social media channels, and email them to your distribution lists at the click of a button.

Acting as a central hub for all of the stories about your organisation - including press releases, blogs, video, images, social media feeds and multimedia content, it ensures visitors to your website are greeted with a whole host of high quality, fresh and engaging content about your organisation, while helping to boost your site’s SEO too.

In recent years we’ve seen the rise in the popularity and influence of food blogs. In

This approach is actually about taking the best parts of traditional PR and communications and making it more relevant to the new digital era we’re living in. PR and communications professionals have always been great at storytelling and getting third parties (mainly journalists) to spread their organisations’ messages too, we just believe you should take this further.

For example, we don’t believe the press release is dead but has evolved. It now needs to include relevant images, videos and multimedia content where possible, in order to create an engaging story which works well in online publications and meets our audiences’ ever increasing hunger for multimedia content.

SHARE WITH US THE SUCCESS STORIES? HOW DID THEY CAPTURE THE ATTENTION OF THE MEDIA?

Costa Coffee were one of the first clients we worked with in the UK. They decided to implement an online newsroom as part of their communications strategy in an attempt to boost their SEO. After publishing their stories, videos and images in their online newsroom they successfully increased traffic to costa.co.uk by 58%.

Our latest food and beverage client to join the Mynewsdesk family is Starbucks.

They’ve set up an online newsroom in both Sweden and Norway to help promote the launch of their first ever flagship store in Stockholm and extensive expansion across both territories throughout 2015.

Also, as touched on above, people outside of the media are becoming increasingly influential - such as bloggers, social media influencers and loyal consumers who actively promote your organisation to others, also often referred to as brand advocates. It is therefore incredibly important that organisations are communicating with these people too. We believe in building personal relationships with journalists and influencers that really matter to your organisation and would be interested in what you do. Once you’ve identified who these people are you should provide them with high quality, relevant content, in a format that they want to receive it. The newsroom should also host all of the assets they need to write a story about your organisation, in one simple to search and responsively designed space.

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IN&OUT OF THE KITCHEN – VALRHONA

A NEW CHOCOLATE HAVEN L’École du Grand Chocolat Brooklyn, Valrhona’s third L’ecole, opens in New York.

Valrhona is thrilled to celebrate the Silver – 25th Anniversary of L’École du Grand Chocolat with the opening of its first U.S. Chocolate School outpost in Brooklyn, New York.

Created in 1989 by Frédéric Bau, a passionate and visionary pastry chef, L’École du Grand Chocolat Valrhona has become a showcase for Valrhona’s expertise, quality and creativity over the past 25 years.

In September 2014, twenty years after launching the brand in North America, Valrhona celebrated this anniversary with the opening of its world renowned school for Chefs, L’École Du Grand Chocolat in Brooklyn, NY. This is the third continent L’École calls home – the culinary center operates three other schools —in Tain L’Hermitage, Paris-Versailles, and Tokyo. Like its international counterparts, L’École du Grand Chocolat in Brooklyn is dedicated to serving chefs as a vibrant and welcoming venue to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends.

During the classes, the two Valrhona corporate chefs or the Valrhona Guests chefs seek to help chefs build their businesses, bring value to their patrons and stay ahead of the culinary curve of trends, techniques and products.

“As an American school with French roots, L’École du Grand Chocolat Brooklyn combines the knowledge and approach of an American team with the Valrhona spirit,” notes Anthony Valla, Valrhona Inc, COO. “We bring the time tested process and know-how from our flagship L’Ecole du Grand Chocolat in Tain l’Hermitage to Brooklyn, which we selected for its unique character, as well as its key role in the culinary world,” adds Valla.

Starting November 2014, L’École du Grand Chocolat Brooklyn will also offer private classes for chefs and classes for non-professional gourmet enthusiasts.

For more information, contact ecolebrooklyn@valrhona. com or visit www.valrhonaprofessionals.com

38 WORLDCHEFS MAGAZINE

IN&OUT OF THE KITCHEN – VALRHONA

PASTRY’S NEW ERA: MEASURED INDULGENCE

Frédéric Bau, director of L’Ecole Grand Chocolate, shares 3 recipes that illustrate his philosophy of ‘Measured Indulgence’. Desserts will never be the same again.

CRÈME BRÛLÉE

DULCEY MON AMOUR

ILLANKA SQUARED

Frédéric Bau, Creative director at Valrhona

Frédéric Bau, Creative director at Valrhona

Frédéric Bau, Creative director at Valrhona

CRÈME BRÛLÉE 300g skimmed milk 200g cream 70g egg yolks 50g sugar 1.8g pectin X58 0.8g gelatin powder 200°b 1.5g vanilla beans 0.6g tonka beans

DULCEY CRÉMEUX 459g skim milk 165g pasteurized egg white 370g Dulcey 32% 6g gelatin powder 200°b

SACHER-STYLE CAKE 95g whipping cream 450g skim milk 15g caster sugar 1.25g agar agar 2.5g gelatin powder 200°b 175g pasteurized egg white 280g Illanka 63%

Bring the milk to a boil with the sugar mixed with the pectin and gelatin. Add the vanilla and tonka bean, pour onto the egg yolks and bake at 84°C (183°F). Pour 70g into each ramekin and cool at 4°C (39°F).

EGG WHITE AND CARAMEL CRAQUELIN 300g egg whites 240g sugar 120g cake flour 75g hazelnut oil 1600g water Make a dry caramel, cook until dark and then stop the cooking with the water. Add the remaining ingredients and blend for a few seconds. Pour into non-stick ring molds and dry out in the oven at 140°C (284°F) with the damper open for around 20 minutes.Store in a dry place.

Blend the milk, egg whites and gelatin. Cook to 86/88°C (187-190°F) and strain. Emulsify with the Dulcey chocolate beans. Pour before it sets.

Blend the 150g egg whites with the almond paste.

Meanwhile, melt the P125 with the hazelnut oil. Sift the flour with the ground hazelnuts and the baking powder, and whip the egg whites with the brown sugar and cream of tartar. Use a rubber spatula to fold the hot melted chocolate into the almond mixture and then add the egg whites followed by the sifted dry ingredients. Place in a preheated oven at 180-200°C (356-392°F), depending on the thickness. Cool rapidly on a sheet of paper.

ILLANKA CRÉMEUX 300g egg whites 240g sugar 95g whipping cream 450g skim milk 15g caster sugar 1.25g agar agar 2.5g gelatin powder 200°b 175g pasteurized egg white 280g Illanka 63% Blend the milk and cream with the egg whites, gelatin and pectin X58 mixed with the sugar. Cook to 86/88°C (187-190°F) and strain. Emulsify with the Illanka chocolate beans. Pour before it sets.

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39

IN&OUT OF THE KITCHEN – DILMAH

TEA WITH CHEF PETER KURUVITA

Celebrity chef Peter Kuruvita is an Australian chef, restaurateur and media personality, known for his rich culturally inspired cooking, highly influenced by his Sri Lankan father and Austrian mother.

He shares his insights about the art of cooking with tea.

WHAT ARE THE BENEFITS OF USING TEA IN A DISH?

Chefs are always looking for new ingredients and I feel that tea is the next ingredient, we love it for its flavour, but also for its natural ability to be used as a tenderiser as well as imparting colour and flavour to a dish. Dilmah range of infusions and herbal teas make it even easier to use the herbs and spices we know are good for you in food.

HOW CAN CHEFS INCORPORATE TEA INTO THEIR DISHES, BOTH SWEET AND SAVOURY?

Imagination and experience helps a lot here, but I would suggest that chefs start to match and pair their food with a basic black tea and then move towards the flavours that are incorporated in the fantastic Dilmah range, a little bit of investigation will show that tea and food have had a very close relationship for a long time, and now with modern techniques the options are only limited by the chefs creativity. Two classic examples are Earl grey and chocolate and seafood and green tea.

WHAT PARTICULAR TECHNIQUES SHOULD CHEFS EMPLOY WHEN CREATING TEA INFUSED DISHES?

My suggestion is to brew the tea longer and stronger than if you were using it as a beverage, and then try how it, if it is too strong then back it off. Try infusing the tea into water and using it to steam food over.

WHAT TYPES OF TEA WORK BEST IN COOKING?

Without stating the obvious, I only use Dilmah, but there is a reason for this. The tea is from Sri Lanka and Sri Lanka only, meaning that it is garden fresh when it arrives. A lot of tea companies buy their tea from all over the world and then blend it in other countries. And then it goes into storage. Some teas can be up to 1-year-old when you receive it. Do a taste test and see for your self. My other reason is that the Dilmah teas are insecticide free and are all single origin, the tea is picked and packed by the Sri Lankans and all of the profits flows directly back to the country. The tea is ethically produced with the health and well being of the worker as a priority.

HOW CAN CHEFS CREATE TEA-BASED DRINKS/COCKTAILS THAT ACCOMPANY TEA INFUSED DISHES? Tea in beverages are very good, because the tea has polyphenols in it, tea has the same drying effect that tannins has, therefore it is a cocktail bartender’s paradise. My hints are that infusing tea into alcohol is very hard. To cold infuse, it needs to steep for a long time, but if you rapid infuse via a cream gun it is a lot quicker.

Hot infusions work the same as food but be careful of the strength of the alcohol defusing the tea flavour. Once the cocktail or mocktail 40 WORLDCHEFS MAGAZINE

is made, ensure the ice you use is either frozen, berries if the drink is fruit based or make ice from the tea in the drink so you can enjoy the flavour of tea for the whole drink without dilution.

WHAT ARE YOUR OVERALL THOUGHTS AROUND THE USE OF TEA IN FOOD/BEVERAGES? DO YOU BELIEVE THIS IS A TREND AS SUCH, AND WHERE DO YOU SEE THE PRACTICE HEADED IN THE FUTURE? I certainly don’t think it is a trend, all we are advocating is that if you have a high tea, make the tea the star. High tea has been around for a long time as has cooking with tea, we have a great new ingredient, that can actually be substituted for main stream ingredients, or simply create your own. A great food philosopher once said that “ the discovery of a new dish is much more significant to humankind than the discovery of a new star”. With this said, we will keep creating and looking for new dishes that will end up on our menus.

This ancient herb has been around for a long time and I believe that with the introduction of it as a cooking ingredient, it will become another spice on our shelves.

IN&OUT OF THE KITCHEN – DILMAH

LOBSTER AND PARROT FISH PATTIES WITH CEYLON GREEN TEA RICE CRISPS If you can’t find banana leaves, you could also cook them wrapped in grease proof paper and then foil.

INGREDIENTS: Serves 2

COOKING INSTRUCTIONS

PATTIES 2 large banana leaves 200g lobster or prawn meat 400g white fish fillets, bones removed 2 garlic cloves, finely chopped 2cm piece of ginger, finely grated 2 eshallots, finely chopped 2 green chillies, finely chopped 1 whole egg

LOBSTER AND PARROT FISH PATTIES Cut the banana leaves into 30cm x 30cm squares and run under an open flame to soften it (you will need 12 pieces). Use a large shape knife to finely chop the lobster or prawn meat and fish (do not use a food processor as this will make the mousse rubbery.) Add garlic, ginger, eschallot and chilli and use your hands to stir until just combine. Add egg and stir until well combined. Set aside for 5 minutes to rest.

Preheat oven to 230°C. Place pizza stone or oven tray in oven to preheat. Place 100g of the fish mixture into the centre of 2 oiled banana leaves. Fold sides over to enclose filling and secure with kitchen string.

Repeat with remaining fish mixture and banana leaves to make 6 parcels.

SALT 1 large carrot, peeled, cut into matchsticks 1 small green paw paw, peeled, seeded, cut into matchsticks 1 green chilli, seeded, thinly sliced lengthways Juice of 1 lime Salt and freshly ground black pepper

Cook parcels on pizza stone for 5 minutes. Turn parcels and cook for a further 5 minutes or until cooked through. Meanwhile, combine the carrot, paw paw, chill and lime juice in a medium bowl. Taste and season with salt and pepper. Place parcels on serving plates with carrot salad. Serve immediately with lime wedges, if desired.

DILMAH CEYLON GREEN TEA CRISPS 320g long grain rice 1kg water 10g Dilmah Exceptional Ceylon Green Tea Vegetable oil, to deep fry Salt Silicone mat

DILMAH CEYLON GREEN TEA CRISPS Wash the rice and place it in a large pot with the water and cook till it is overcooked or is a porridge like texture. Puree with a hand blender till nearly smooth but still contains small pieces through out.

Crush the Ceylon Green Tea leaves in your hand and mix the tea leaves into the still warm rice porridge.

Spread the mix onto the silicone mat 1.5mm thick. Dehydrate in an oven with no fan at 50°C until dry but still pliable. Break into large fragments and keep dry. Heat oil to 190°C. Deep fry fragments until they are puffed and crisp, place on paper towel to drain, serve immediately.

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41

IN&OUT OF THE KITCHEN – DILMAH TEA

GREEN TEA AND JASMINE SCENTED STEAMED PRAWNS WITH JALAPENO VINAIGRETTE Green Tea and seafood are a great match. With this recipe, make sure your prawns are of good quality and keep them chilled until you need them. Prawns should be translucent when cooked.

INGREDIENTS: Serves 2

COOKING INSTRUCTIONS

125ml olive oil 10ml rice vinegar 20g jalapeno chillies, finely chopped 25g garlic cloves, crushed Pinch freshly ground black pepper 1 tbs finely chopped fresh coriander Salt & freshly ground black pepper 3 tablespoons Dilmah Exceptional Fragrant Jasmine Green Tea leaves 10 green tiger prawns, peeled leaving tail intact, deveined 50g puffed quinoa 3 teaspoons sumac 3-4 small red radishes, thinly sliced 50g mixed salad leaves

Combine the olive oil, vinegar, chilli, garlic, pepper and coriander in a small bowl. Whisk until well combined. Taste and season with salt and pepper. Set aside.

42 WORLDCHEFS MAGAZINE

Bring 3 litres of water to the boil in a large saucepan over high heat. Add the Fragrant Jasmine Green Tea and stir to combine. Place the prawns in a bamboo steamer over boiling water and cook for 3-5 minutes or until prawns change colour and curl.

Combine the puffed quinoa and sumac in a small bowl. Drizzle half the dressing over the salad leaves and gently toss to combine. Arrange salad on serving plates with radishes and prawns. Drizzle with remaining dressing and sprinkle with quinoa. Serve immediately.

Changing tables

Figgjo’s products are designed to accompany one another.

Create your own unique solution depending on the desired function and expression you aim for.

By adding new products you create new experiences on the table – Changing tables. www.figgjo.com

IN&OUT OF THE KITCHEN – CULINARY WORLD CUP 2014

ON TOP OF THE WORLD! The Villeroy & Boch Culinary World Cup is known as one of the world’s best culinary competitions. A new – or not so new – champion emerges after the four years wait.

Tears of joy and relief as the winners received their due recognition on stage.

The five days of intense cook-off within the halls of the Expogast exhibition was electrifying.

National Teams from over 31 countries, recognised as the top contenders in their continents, came together to pit their skills against each other in this international competition.

After much bated breath, Singapore, the country known as the ‘little red dot’ emerged the champion - for the third time in a row. They were followed by Sweden and USA respectively.

TOP THREE WINNERS The Villeroy and Boch Culinary World Cup is one of the most prestigious team competitions in the world, held in Luxembourg in November 2014 alongside the Expogast exhibition.

1. Singapore 2. Sweden 3. USA

JUNIOR NATIONAL TEAMS 1.Switzerland 2. Sweden 3. Norway

COMMUNITY CATERING Gold: Sweden Gold: Thailand Gold: Switzerland Gold: UK

REGIONAL JUNIOR TEAMS Gold: Cyprus Silver: South Korea Bronze: South Korea

REGIONAL TEAMS 1. Sweden 2. Switzerland 3. Malaysia

Special thanks to Beatrice Schneider from ChicagoMoldSchool.com for contributing with photos.

44 WORLDCHEFS MAGAZINE

IN&OUT OF THE KITCHEN – CULINARY WORLD CUP 2014

Intense concentration in the competition arena.

The cold display is a feature of detailed handiwork and techniques, combined with creativity in concepts.

Bold, new ideas exhibited at the competition.

How would you rate this dish?

Other than the intense culinary competition experience, competitors also get inspired by their competitors’ works.

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45

IN&OUT OF THE KITCHEN – CULINARY ABILITY AWARDS

Young Chef Michael Auld with the Head Chef from M’s restaurant Jerome Henry.

I AM ABLE

The Culinary Ability Competition is making a difference. Worldchefs finds out how.

GOLDEN OPPORTUNITIES AND HOPE

When Michael Auld from Belfast won Gold at the Culinary Ability Awards in Hotelympia, London, he scored a scholarship from Chef Anton Mosimann OBE, to apprentice at his prestigious “M’s” in London.

“It was the best experience of my life; a complete different world.

When I have completed my qualifications and training I would love to work in such a top class restaurant. Having a chance to compete in the Culinary Ability Awards has given me the confidence to aspire to bigger and better things and has shown me: with hard work I can achieve my goals in life.” Says Michael Auld.

Chef Mosimann says, “I am delighted that Michael spent time in our kitchens. Working in a busy restaurant environment is crucial to the learning experience. It is important to interact with the other Chefs and to ensure that everything is cooked, presented and served perfectly. There isn’t any margin for error and I am sure Michael will benefit from his apprenticeship.”

RAISING SKILL STANDARDS

Competition has always been a method of education, and the chance to experience a culinary competition has improved the skills and 46 WORLDCHEFS MAGAZINE

techniques of the competitors, who may have loss of sight, or be less mobile. “The standard of entries has always been exceptional but over the last 12 months all the competitors have really worked hard to impress and deliver food that almost hops off the plate. These talented individuals have a real knack of bringing food to life and this is so evident in the care and respect they show to their produce.”

Says Chef Mosimann,

RECOGNITION

Culinary Ability Awards founder, Chris Sandford, recently received the Worldchefs Humanitarian Award. For him, it was not only an honour, it was also an inspiration and incentive. Most of all, it was also a tremendous encouragement for him to continue working towards inclusion and raising social awareness within the industry.

“Sharing our talent and knowledge, giving a chance to any Chef to make headways, increasing opportunities for progression within our industry and accepting our social responsibility as humanitarians and Chefs is a small step with huge potential”, concluded Chris.

Culinary Ability Awards are run under Worldchefs rules & regulations programme. For more information please contact: admin@culinaryabilityawards.com

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足 stock to the final customer. In addition our popular Sterling Academy gives the neces足 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 – COUNTRY FOCUS

IN LOVE WITH LYON

There is a good reason why the Bocuse d’Or Competition is held in Lyon, France. It is the hometown of the revered Michelin-star Chef Paul Bocuse, and celebrated as the mecca of gastronomy.

During the 19th century, Lyon was the center of the booming silk industry. Hungry silk workers got together in tiny bistros, called “bouchons” to drink up the cheap wines that fuelled their long working days. Known as bouchons, these were minimalistic, familyrun establishment. At the turn of the century, the most popular bouchons and restaurants were taken over by women, who had to step into the kitchen when their families could no longer afford to employ cooks. It is because of these women that Lyonnaise cuisine became more well known.

Today, many people think of the famous Paul Bocuse Restaurant; when they think of Lyon. Celebrated as a gastronomic capital, there are many other places to discover for every taste and every budget.

With more than 1,500 restaurants dotted in this food lover’s haven, you will be sure to find one that fits your budget and preference.

However, it will not do justice to the city of Lyon if you do not enjoy a traditional Lyonnaise meal. Traditional menus usually center around meat and offal. But first, start with what the locals love - their own Lyonnaise produce and products.

ROSETTE DE LYON

A cured saucisson or French pork sausage. It is made from leg of pork and usually served in chunky slices. Rosette de Lyon is the most famous of Lyon’s sausages.

QUENELLE

A mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), often served with cream sauce and run under the salamander grill.

CERVELLE DE CANUT

This literally means ‘silk worker’s brains’, and is a cheese spread/ dip named for the “brain of the silkworker”. The dish has a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.

SABODET

Referred to as a coudenat or coudenou, this is a French word for a large sausage made from pig’s head, tongue, fatty pork, and beef. It is cut into thick slices and the name derives from the sausage’s original shape, like that of a sabot.

LYONNAISE POTATOES

A French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley.

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IN&OUT OF THE KITCHEN – COUNTRY FOCUS

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49

IN&OUT OF THE KITCHEN – COUNTRY FOCUS

HERE’S A SELECTION OF RESTAURANTS AND BOUCHONS TO POP INTO WHEN YOU ARE NEXT IN LYON. Information kindly provided by www.en.lyon-france.com 34 rue Sergent Blandan 69001 Lyon 1er Tel. : 04 78 98 73 59 A la carte : from 10 to 15 € Adult menu : 24,50 €

6 rue du Bœuf 69005 Lyon 5ème Tel. : 04 72 77 44 44

LA MERE BRAZIER An authentic Lyonnaise cuisine restaurant that has also achieved international acclaim, this is a Lyonnais institution. Helmed by Chef Mathieu Viannay, the establishment of Eugénie Brazier has regained its rightful place in the gastronomic hall of fame with 2 Michelin stars. Expect great traditional cuisine revisited by Chef Viannay, providing definite proof of the richness and quality of this cuisine which has made and will perpetuate Lyon’s culinary reputation.

12 rue Royale 69001 Lyon 1er Tel. : 04 78 23 17 20 Fax. : 04 78 23 37 18 www.lamerebrazier.fr Adult menu: 95 to 115 € Tasting menu: 140 €

LE SATHONAY Situated in Place Sathonay, this Lyonnais bouchon is run by Chef Hélène Somonian and is known for its specialties such as andouillettes (chitterling sausage), quenelles and other dishes synonymous with Lyon.

50 WORLDCHEFS MAGAZINE

roof. The chef was awarded the Gold Gault Millau “talented young chef ” prize in 2007 and was awarded his first Michelin Guide star in 2012. Don’t miss out on brunch at Cour des Loges, where food lovers enjoy hot and cold, sweet and savoury buffets created by the Michelin-starred chef. Every Sunday from 12.30 pm, a true explosion of seasonal flavours, colours and textures will delight.

A la carte: 28 to 52 € Adult menu: 85 to 105 €.

CHEZ HUGON – BOUCHON LYONNAIS Chez Hugon offers a choice of delicious regional cuisine including chicken with crayfish, poultry liver terrine and black pudding with apple. It’s also the perfect place to rub shoulders with locals and to enjoy a taste of local life.

12 rue Pizay 69001 Lyon 1er Tel. : 04 78 28 10 94 Adult menu : from 25 to 35 €

LES LOGES At this gourmet restaurant, Chef Anthony Bonnet serves up refined cuisine which combines tradition and creativity each day.

The place is beautiful: Imagine a courtyard in Florence with marble floors topped with a spectacular contemporary steel and glass

BRASSERIE LE NORD The Brasserie LE NORD was the first brasserie created by Paul Bocuse. Located near the Opera and the Town Hall, LE NORD offers traditional cuisine in an authentic setting, with dishes inspired by seasonal products.

On the menu are dishes that bear testament to the ‘nouvelle cuisine’ style: blanquette of veal, gratin dauphinois, beef bourguignon, pot au feu, sole meunière, rum baba, waffles and vacherin. Lyonnais specialities are also on the menu with poulet à la crème, quenelles in Nantua sauce, pistachio sausage in brioche with steamed potatoes and escalope of veal with macaroni gratin.

18 rue Neuve 69002 Lyon 2ème Tel. : 04 72 10 69 69 A la carte : from € 11,30 to € 32,40 Adult menu : from € 22,10 to € 25,60 Child menu : € 11,50 Dish of the day : € 18,10

Scotland’s seas and lochs have been home to a rich and diverse range of seafood for generations. From the chef’s favourite, delicious farmed salmon, to succulent whitefish, sweet flavoured shellfish and the world’s largest supply of langoustine. Seafood from Scotland is exceptional and exclusive, bursting with possibilities and exciting flavours.

Seafood from Scotland

Supported by the European Fisheries Fund

For more information visit www.seafoodscotland.org or www.scottishsalmon.co.uk WWW.WORLDCHEFS.ORG A03500 SSF Seafood AD 280x210.indd 1

51 02/12/2014 15:36

IN&OUT OF THE KITCHEN – BOCUSE D’OR 2015

THE OSCARS OF THE COMPETITION WORLD

On January 27th and 28th 2015 at Lyon, the international jury of the Bocuse d’Or - composed of 24 chefs representing the 24 countries that will be competing in this edition - will judge the candidates on criteria including aesthetics, respect for the products and taste.

Known as the Oscars of the competition world, the Bocuse d’Or will be star-studded by international celebrities this edition.

This year, Grant Achatz is appointed Honorary President of the jury. The famous American Chef, whose talent is acknowledged worldwide, manages two restaurants in Chicago: the Alinea, three-star in the guide Michelin 2011, and the famous Next. Proud representative of new American cuisine, refined and gastronomic, Grant Achatz is no newcomer to the contest, as he sat on the jury of the Bocuse d’Or United States in 2012.

Thibaut Ruggeri, chef at the restaurant Abbaye de Fontevraud will be the President of the international jury. This 34 year old chef from Haut Savoie in France is successfully making a name for himself.

After graduating from the Grenoble Hospitality School, he joined the teams of prestigious establishments such as Lenôtre and worked with some of the most talented chefs: Michel Guérard, Georges Blanc, and Michel Kayser. Thibaut also has a passion for food photography. He proposes sublime modern and creative cuisine that contributed to his consecration in 2013 when he won the Bocuse d’Or. The jury of the Bocuse d’Or will be presided over by Paul Bocuse, the emblematic founder of the contest.

52 WORLDCHEFS MAGAZINE

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IN&OUT OF THE KITCHEN – BOCUSE D’OR 2015

WHO WILL BE THE NEXT BIG STAR?

ARGENTINA

PRESIDENT MAURO COLAGRECO CANDIDATE EMILIANO J. SCHOBERT COACH FERNANDO J. ORCIANI COMMIS AIXA CAROSIO

PRESIDENT FRANCISCO A. LAYERA ZAVALA CANDIDATE MAURICIO E. NÚÑEZ DÍAZ COACH FRANCISCO LAYERA COMMIS FABIAN FUENTES

CHILE

FINLAND

PRESIDENT PEKKA TERAVA CANDIDATE MATTI JÄMSEN COACH EERO VOTTONEN COMMIS ANTTI LUKKARI

RESIDENT MARIO E. CAMPOLLO CANDIDATE VICTOR H. VELÁSQUEZ COACH JORGE LAMPORTBR COMMIS HECTOR OLAYO

AUSTRALIA

DENMARK

FRANCE

HUNGARY

ESTONIA

GERMANY

ICELAND

PRESIDENT PHILIPPE MOUCHEL CANDIDATE SHANNON KELLAM COACH SERGE VIEIRA COMMIS TARA BAIN

CANADA

PRESIDENT SHAWN WHALEN CANDIDATE LAURENT GODBOUT COACH SÉBASTIEN GIANNI COMMIS ADAM MARTIN 54 WORLDCHEFS MAGAZINE

PRESIDENT JOHN KOFOD PEDERSEN CANDIDATE KENNETH HANSEN COACH TOMMY FRIIS COMMIS KASPER CHRISTENSEN

PRESIDENT DIMITRI DEMJANOV CANDIDATE DIMITRI HALJUKOV COACH EMMANUEL WILLE COMMIS DIMITRI FJODOROV

PRESIDENT ARNAUD LALLEMENT CANDIDATE NICOLAS DAVOUZE COACH FRANCK FERIGUTTI COMMIS SABINE PENDARIES-ISSAURAT

PRESIDENT PATRIK JAROS CANDIDATE CHRISTIAN KRUGER COACH LUDWIG HEER COMMIS CHRISTIAN DÖHNER

GUATEMALA

PRESIDENT ZOLTÁN HAMVAS CANDIDATE GÁBOR MOLNAR COACH FIGYES VOMBERG COMMIS ÁDAM POHNER

PRESIDENT STURLA BIRGISSON CANDIDATE SIGURDUR HELGASON COACH THRAINN FREYR VIGFUSSON COMMIS RUNAR PIERRE HERIVEAUX

IN&OUT OF THE KITCHEN – BOCUSE D’OR 2015

JAPAN

NETHERLANDS

SOUTH KOREA

SWITZERLAND

MALAYSIA

NORWAY

SPAIN

UNITED KINGDOM

MOROCCO

SINGAPORE

SWEDEN

USA

PRESIDENT HIROYUKI HIRAMATSU CANDIDATE HIDEKI TAKAYAMA COACH ROMUALD FASSENET COMMIS SHOTA ITOI

PRESIDENT FEDERICO MICHIELETTO CANDIDATE KENNETH LOKE COACH MARKUS DYBWAD COMMIS WEI MING LEONG

PRESIDENT KAMAL RAHAL ESSOULAMI CANDIDATE ISSAM JAAFARI COACH JEAN MARC MONPACH COMMIS YAHIA LACHQAR

PRESIDENT JONNIE BOER CANDIDATE JAN SMINK COACH LEENDERT KLAASSENS COMMIS LARS AUKEMA

PRESIDENT EYVIND HELLSTROM CANDIDATE ØRJAN JOHANNESSEN COACH ODD IVAR SOLVOLD COMMIS JIMMY ØIEN

PRESIDENT CHRISTOPHER MEGEL CANDIDATE ENG TONG YEW COACH KK KONG COMMIS AARON CHEE YEE WONG

PRESIDENT DONG SUK KIM CANDIDATE DONG KI KIM COACH SANG MIN LEE COMMIS HYUN JUN CHOO

PRESIDENT ADOLFO MUÑOZ CANDIDATE ALBERTO MORENO COACH SERGIO FERNANDEZ COMMIS NICOLAS SANCHEZ

PRESIDENT HENRIK NORSTROM CANDIDATE TOMMY MYLLYMAKI COACH JONAS DAHLBOM COMMIS ALBIN EDBERG

PRESIDENT FRANCK GIOVANNINI CANDIDATE CHRISTOPH HUNZIKER COACH ARMIN FUCHS COMMIS LUCIE HOSTETTLER

PRESIDENT BRIAN TURNER CANDIDATE ADAM BENNETT COACH IDRIS CALDORA COMMIS JOSH ALLEN

PRESIDENT THOMAS KELLER CANDIDATE PHILIP TESSIER COACH GAVIN KAYSEN COMMIS SKYLAR STOVER WWW.WORLDCHEFS.ORG

55

WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS AUSTRALIA AUSTRALIAN CULINARY FEDERATION MR. NEIL ABRAHAMS TEL: +61 414 828 141 WWW.AUSTCULINARY.COM.AU

CZECH REPUBLIC CYPRUS CHEF’S ASSOCIATION MR. PANIKOS HADJITOFIS TEL: +357 993 00 431 WWW.CYPRUSCHEFSASSOCIATION.COM

AUSTRIA VERBAND DER KOCHE OSTERREICHS MR. ALOIS GASSER TEL: +43 676 538 22 88 WWW.VKO.AT

DENMARK DANISH CHEF ASSOCIATION MR. UFFE NIELSEN TEL: +45 23411229 WWW.KFDK.DK

AZERBAIJAN REPUBLIC AZERBAIJAN NATIONAL CULINARY ASSOCIATION MR. TAKHIR IDRIS OGLU AMI-RASLANOV TEL: +99 421 93 30 43

DOMINICAN REPUBLIC ASOCIATION DOMENCANA DE CHEFS MR. CIRO CASOLA TEL: +809 621 3336

BELGIUM MASTERCOOKS OF BELGIUM MR. FRANK FOL TEL: +32 (0) 475 973441 WWW.MASTERCOOKS.BE

D.P.R. KOREA COOKS ASSOCIATION OF D.P.R KOREA MR. MME PAK MYONG SON TEL: +850 2 381 4427 / 4410

BAHAMAS BAHAMAS CULINARY ASSOCIATION MR. MICHAEL ADDERLEY TEL: +242 3276200 EXT. 6470 BOSNIA-HERZEGOVINA ASSOCIATION OF CHEFS IN BOSNIA AND HERZEGOVINA MR. NERMIN HODZIC TEL: +387 33 200 412 WWW.UKU.BA BRAZIL ASSOCIACAO DOS PROFISSIONAIS DE COZINHA DO BRASIL MR. JOAO VERGUEIRO LEME TEL: +55 11 3032 9701 WWW.ABAGA.COM.BR BULGARIA BULGARIAN ASSOCIATION OF PROFESSIONAL COOKS MR. ANDRE TOKEV TEL: +359 (0) 897 854 720 WWW.BAPC-BG.COM CAMBODIA CAMBODIA CHEF’S ASSOCIATION MR. HAI VUTHY TEL: +885 179 74 766 WWW.CAM-CHEFASSOCIATION.COM CANADA CANADIAN CULINARY FEDERATION MR. DONALD GYURKOVITS TEL: +613 733 5678 WWW.CCFCC.CA CAYMAN ISLANDS CAYMAN CULINARY SOCIETY MR. VIDYADHARA SHETTY TEL: +345 9268 822 WWW.CAYMANCULINARYSOCIETY.COM CHILE ASOCIACION CHILENA DE GASTRONOMIA ACHIGA MR. FRENANDO DE LA FUENTE TEL: +562 203 63 63 WWW.ACHIGA.CL CHINA CHINA CUISINE ASSOCIATION MR. SU QIUCHEN TEL: +86 10 6609 4185 (86) WWW.CCAS.COM.CN

ECUADOR CHEFS ASSOCIATION OF ECUADOR MR. MAURICIO ARMENDARIZ TEL: +593 2466975 WWW.ASOCHEFECUADOR.NET EGYPT EGYPTIAN CHEFS ASSOCIATION MR. MARKUS J. ITEN TEL: +02 3748 3958 WWW.EGYPTCHEFS.COM ENGLAND BRITISH CULINARY FEDERATION MR. JIM EAVES WWW.BRITISHCULINARYFEDERATION.CO.UK ESTONIA ESTONIAN CHEFS ASSOCIATION MR. RUDOLF VISNAPUU WWW.CHEF.EE FIJI FINNISH CHEF ASSOCIATION MS. ULLA LIUKKONEN TEL: +358 50 66347 WWW.CHEFS.FI FINLAND FINNISH CHEF ASSOCIATION MRS. ULLA LIUKKONEN TEL: +358 50 66347 ULLA.LIUKKONEN@HOTMAIL.COM WWW.CHEFS.FI FRANCE MUTUELLE DES CUISINIERS DE FRANCE MR. CHRISTIAN MILLET TEL: +33 (0) 1 42 61 52 75 GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM GREECE HELLENIC CHEFS FEDERATION MR. MILTOS KAROUBAS TEL: +30 210 8251401 WWW.HCF.GR GUAM MICRONESIAN CHEFS ASSOCIATION MR. PETER DUENAS

COLOMBIA ASOCIACION COLOMBIANA DE CHEFS MR. ALFONSO VENEGAS TEL: +571 211 7660 WWW.ASOCIACIONCOLOMBIANADECHEFS.ORG

HONDURAS ASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS MS. JEANNETTE AYESTAS TEL: +504 263 88 72

COOK ISLANDS COOK ISLANDS CHEFS ASSOCIATION MR. SAM TIMOKO TEL: +682 74568

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

COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. GRACE RIVERA TEL: +506 2222 2116 CROATIA CROATIAN CULINARY FEDERATION MR. DAMIR CRLENI TEL: +385 42 200 351 WWW.KUHAR.HR CUBA FEDERACIÓN DE ASOCIACIONES CULINARIAS DE LA REPÚBLICA DE CUBA MR. EDDY FERNADES MONTES WWW.ARTECULINARIO.CU CYPRUS CYPRUS CHEF’S ASSOCIATION MR. PANIKOS HADJITOFIS TEL: +357 993 00 431 WWW.CYPRUSCHEFSASSOCIATION.COM

56 WORLDCHEFS MAGAZINE

HUNGARY HUNGARIAN NATIONAL GASTRONOMIC ASSOCIATION MR. ANDRÁS KRIVÁCS TEL: +36 70 9770 111 WWW.MNGSZ.EU ICELAND ICELANDIC CHEFS ASSOCIATION MR. HAFLIDI HALLDORSSON TEL: +354 696 4443 WWW.CHEF.IS INDIA INDIAN FEDERATION OF CULINARY ASSOCIATIONS MR. MANJIT SINGH GILL TEL: + 0124 417 2001 WWW.IFCA.INFO

INDONESIA ASSOCIATION OF CULINARY PROFESSIONALS INDONESIA MR. CHRISTFIAN NEHEMIA TEL: +62 888 973 8850 WWW.ACP-INDONESIA.NET WWW.BALICHEFS.COM IRELAND PANEL OF CHEFS OF IRELAND MR. EOIN MC DONNELL TEL: +353 087 6799 408 ISRAEL ISRAELI CHEFS ASSOCIATION MR. LEON MENAHEM TEL: +972 50 4242 600 ITALY FEDERAZIONE ITALIANA CUOCHI MR. PAOLO CALDANA TEL: +39 06 4402178 WWW.FIC.IT JAMAICA CULINARY FEDERATION OF JAMAICA MR. DENNIS MCINTOSH TEL: + 876 871 4853 WWW.CULINARYFEDERATIONJA.ORG JAPAN ALL JAPAN CHEFS ASSOCIATION MR. TOSHI UTSUNOMIYA TEL: +81 3 5473 7275 WWW.AJCA.JP

MEXICO ASSOCIATION CULINARY DE MEXICO A.C. MS. MARGARITA RENDON DE VIN TEL: +52 998 884 24 66 WWW.ASOCIACIONCULINARIA.ORG.MX MOLDOVA ASSOCIATION OF CULINARY CATERING MOLDOVA MS. ELENA CIOBANU WWW.ACCM.MD MONGOLIA MONGOLIAN COOKS ASSOCIATION MR. OKTYABRI JANCHIV TEL: +976 11 460 900 WWW.MGLCHEFS.MN MONTENEGRO CHEFS ASSOCIATION OF MONTENEGRO MR. VUKSAN MITROVIC TEL: +86 468 246 WWW.CHEFSMONTENEGRO.COM MOROCCO MOROCCO CHEFS ASSOCIATION MR. KAMAL RAHAL ESSOULAMI TEL: +212 522 97 95 60 WWW.FMAC.MA MYANMAR MYANMAR CHEF’S ASSOCIATION MR. OLIVER E. SOE THET TEL: +95 1 501123 WWW.MYANMARCHEFS.COM

JORDAN THE JORDANIAN CHEFS ASSOCIATION MR. AHMAD JAMAL SAMMOUR TEL: +96 279 515 7494

NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. SANET PRINSLOO TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM

KAZAKHSTAN CULINARY ASSOCIATION OF KAZAKHSTAN REPUBLIC MS. YELENA AASHCHINSKAYA TEL: +7 7162 251345 WWW.KAZ-CHEFS.KZ

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

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

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

LATVIA LATVIAN CHEFS CLUB MS. SVETLANA RISKOVA TEL: +371 29238453 WWW.CHEF.LV LEBANON LEBANON HOSPITALITY SERVICES S.A.R.L MR. JOUMANA SALAMÉ TEL: + 96 136 57 655 LIBERIA LIBERIA PROFESSIONAL CHEFS ASSOCIATION MR. EDWIN LAWRENCE JOSIAH TEL: +231 0776 015411 EDWINJOSIAH@LIVE.COM LITHUANIA ASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERS MS. RŪTA ŠIUŠIENĖ TEL: +370 615 67405 WWW.LRVVK.LT LUXEMBOURG VATEL CLUB LUXEMBOURG MR. ARMAND STEINMETZ TEL: + 352 802 453 WWW.VATEL.LU MACAU MACAU CULINARY ASSOCIATION MR. RAYMOND VONG TEL: +853 85983 148 WWW.MACAUCULINARY.NET MALAYSIA CHEFS ASSOCIATION OF MALAYSIA MR. CHERN CHEE HOONG TEL: +603 9274 0217 WWW.MALAYSIACHEFS.COM

NORWAY NORWEGIAN CHEFS ASSOCIATION MS. KRISTINE H. HARTVIKSEN TEL: +47 51 47 46 WWW.NKL.NO PAKISTAN MR. M. ZUBAIR KHAN WWW.CAP.NET.PK PALESTINE PALESTINE CHEFS CLUB ASSOCIATION MR. NADIM MOHAMMAD MILHEM TEL: +972 (02) 277 0462 PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. AUGUSTIN BUITRON B TEL: +511 7856524 WWW.APCCAPERU.ORG PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. J. GAMBOA TEL: +632 844 2787 WWW.LTBCHEFS-PHILS.COM POLAND POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION MR. JAROSLAW USCINSKI TEL: +48 510 126 484 WWW.OSSKIC.ORG.PL PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. FAUSTO AIROLDI TEL: +351 213 622 705 WWW.ACPP.PT

MALDIVES CHEFS GUILD OF MALDIVES MS. MARIYAM NOORDEEN TEL: +960 777 3385

PUERTO RICO ACF THE CHEFS AND COOKS ASSOCIATION OF PUERTO RICO M. MARCOS A. RODRIGUEZ CABAN TEL: +787 257 7373 WWW.FACEBOOK.COM/ACFPUERTORICOCHAPTER

MALTA MALTA CHEFS SOCIETY MR. GUIDO DEBONO TEL: +356 21 523 667 WWW.MALTACHEFSSOCIETY.ORG

QATAR QATAR CULINARY PROFESSIONALS MR. DAVID SOSSON TEL: +974 4479 2221 WWW.QATARCP.COM

MAURITIUS MAURITIUS CHEFS ASSOCIATION MS. AMBA THUNGAVELU WWW.MAURITIUSCHEFSASSOCIATION.COM

REPUBLIC OF BELARUS BELARUSIAN CULINARY ASSOCIATION MR. VIKTOR RADEVICH TEL: +375 296 789 100

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

UKRAINE ASSOCIATION OF CULINARY WORKERS OF UKRAINE MR. MIKHAILO PERESIGHNYI TEL: + 67 503 44 12 WWW.UKRAINE-ACU.ORG.UA

RUSSIA RUSSIAN CULINARY ASSOCIATION MR. VIKTOR BELYAEV TEL: +7 495 650 3756

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

SAUDI ARABIA SAUDI ARABIAN CHEF ASSOCIATION MR. YASSER B. JAD TEL: +966 2 6846266/6267 WWW.SAUDICHEFSASSOCIATION.COM

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

SCOTLAND FEDERATION OF CHEFS SCOTLAND MR. IAN MACDONALD TEL: +44 01698 232603 WWW.SCOTTISHCHEFS.COM

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

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

VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MS. SARAH KYMBREKOS TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM

SINGAPORE SINGAPORE CHEFS ASSOCIATION MR. EDMUND TOH TEL: +65 6885 3074 WWW.SINGAPORECHEFS.COM SLOVAKIA SLOVAK UNION OF CHEFS AND CONFECTIONERS MR. BRANISLAV KRIZAN TEL: + 421 2 5464 8417 WWW.SZKC.SK SLOVENIA SLOVENIAN CHEFS ASSOCIATION MR. SRECKO KOKLIC TEL: + 386 41 371 651 WWW.KUHARJISLOVENIJE.SI SOUTH AFRICA SOUTH AFRICAN CHEFS ASSOCIATION MR. STEPHEN BILLINGHAM TEL: +27 11 482 7250 WWW.SACA.CO.ZA

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. COLIN GRAY TEL: +44 1341 247 268 WWW.WELSHCULINARYASSOCIATION.COM

ASSOCIATE MEMBERS

SOUTH KOREA KOREA COOKS ASSOCIATION MR. YOUNGSUN RA TEL: +82 2 734 1545

ARGENTINA INSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA SEBESS MARIANA@MAUSIWEB.COM WWW.MAUSIWEB.COM

SPAIN FEDERACION DE ASOCIACIONES DE COCINEROS Y REPOSTEROS DE ESPANA MR. SALVADOR GALLEGO JIMINEZ WWW.FACYRE.COM

AUSTRIA KLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER WALDER OFFICE@KKK.AT

SRI LANKA CHEFS GUILD OF LANKA MR. TYRELL WASALATHANTHRIE TEL: +9 411 2055 041 WWW.CHEFSGUILDOFLANKA.COM

GUATEMALA GUATEMALA CULINARY ARTS ASSOCIATION MS. EUDA LISSETH MORALES ACULINARIAGUA@YAHOO.COM

SWEDEN SWEDISH CHEFS ASSOCIATION MR. CONNY ANDERSSON TEL: +46 733 648010 WWW.SVENSKAKOCKARSFORENING.SE SWITZERLAND SOCIETE SUISSE DES CUISINIERS MR. PETER WALLISER TEL: +41 41 418 22 22 WWW.HOTELGASTROUNION.CH TAIWAN TAIWAN CHEFS ASSOCIATION MR. JERRY CHEN TEL: +886 4 24261248 WWW.FORMOSACOOKING.COM.TW THAILAND THAI CHEFS ASSOCIATION MR. JAMNONG NIRUNGSAN TEL: +66 84 5589 292 WWW.THAILANDCHEF.IN.TH TOGO JEUNES CHEFS TOGO MR. TOSSOU OUTSA TEL: +228 91885 TUNISIA MAITRES DES SAVEURS ET GASTRONOMES DE TUNISIE MR. NEBIL ROKBANI TEL: +216 23 335300 TURKEY COOKS AND CHEFS FEDERATION OF TURKEY MR. Y. YALCIN MANAV TEL: +90 (212) 272 46 40 WWW.TUMAF.ORG.TR

HUNGARY CHEF CLUB ‘99 ISRAEL TASTE OF PEACE MR. SARKIS YACOUBIAN TEL: +972 50 86 1111 4 CHEFSARKIS@HOTMAIL.COM ROMANIA ASPROGAST MR. NICULAE NEJLOVENAU ASPROGAST@GMAIL.COM ROMANIA CULTURAL ASSOCIATION EURO-EAST ALTERNATIVE MS. IULIA DRAGUT IULIA.DRAGUT@GMAIL.COM WWW.CAMPIONATDEGATIT.RO SOUTH TYROL SUDTIROLER KOCHEVERBAND INFO@SKV.ORG WWW.SKV.ORG USA SOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM UNITED KINGDOM INTERNATIONAL MILITARY CULINARY ORGANISATION

CORPORATE MEMBERS AUSTRALIA MEAT & LIVESTOCK AUSTRALIA LTD WWW.MLA.COM.AU FRANCE EQUIP HOTEL REED EXPOSITIONS FRANCE WWW.EQUIPHOTEL.COM

GERMANY DELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE GERMANY MARRIOTT HOTEL HOLDING GMBH WWW.MARRIOTT.COM 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

SRI LANKA SRI LANKAN JUNIOR CHEFS CLUB CONTACT: UDITHA GANEWATHIHA SLJCHEF@GMAIL.COM WWW.SLJCHEF.BLOGSPOT.COM/ USA ACF YOUNG CHEFS CLUB WWW.ACFCHEFS.ORG WWW.FACEBOOK.COM/ACFCHEFS TWITTER.COM/ACFCHEFS VANUATU VANUATU YOUNG CHEFS CLUB WWW.FACEBOOK.COM/VANUATUYOUNGCHEFS VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM

RUSSIA PIR GROUP WWW.PIR.RU SINGAPORE CHEF N SERVICE WWW. CHEFNSERVICE.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD KOELNMESSE WWW.SESALLWORLD.COM SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.COM USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU USA THE CHEFS ACADEMY WWW.THECHEFSACADEMY.COM USA CULINARY INSTITUTE OF AMERICA WWW.CIACHEF.EDU

YOUNG CHEFS CLUB AUSTRALIA WA CULINARY YOUTH CLUB WWW.FACEBOOK.COM/WA-CULINARY-YOUTH-CLUB CANADA CCFCC WWW.CANADIANJUNIORCHEFS.CA/ CHINA SHANGHAI JUNIOR CHEFS CLUB TEL: +86 21 33135647 SHJUNIORCHEFS@GMAIL.COM WWW.SHANGHAIJUNIORCHEFS.ORG HONG KONG HONG KONG YOUNG CHEFS CLUB CONTACT: MR. KEVIN WONG WWW.HKYCC.HK/ INDONESIA YCCI YOUNG CHEFS CLUB INDONESIA WWW.FACEBOOK.COM/YCCIYOUNGCHEFSCLUB INDONESIA YCCI BALI CULINARY PROFESSIONALS JR CHEFS BALI CHAPTER WWW.BALICHEFS.COM MALAYSIA YOUTH CHEFS CLUB MALAYSIA WWW.FACEBOOK.COM/CAMYOUTHCHEFS MALAYSIA PJCC PENANG JUNIOR CHEFS CLUB WWW.PENANGCHEFS.COM MAURITIUS MAURITIUS CHEFS ASSOCIATION YOUNG CHEFS CLUB CONTACT: MR. JASON SANGAHOOPIE TEL: (230) 465 3856 JACPAY@INTNET.MU WWW.MAURITIUSCHEFS.COM SERBIA SERBIAN JUNIOR CHEFS CLUB SERBIANJUNIORCHEFSCLUB@GMAIL.COM SERBIAJCC@GMAIL.COM SINGAPORE SINGAPORE JUNIOR CHEFS CLUB CHAIRMAN: IGNATIUS LEONG SJCC_CONTACTS@YAHOO.COM WWW.SINGAPOREJUNIORCHEFSCLUB.BLOGSPOT.COM SLOVENIA YOUNG CHEFS CLUB SLOVENIA

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WORLDCHEFS EVENTS CALENDAR 2015 WORLDCHEFS COMPETITIONS

WORLDCHEFS JUDGING SEMINARS

27 - 28 January 2015 Bocus d´Or Final – Lyon, France

7 - 12 February 2015 Dubai – United Arab Emirates

29 - 31 January 2015 International Istanbul Gastronomy festival – Turkey

21 - 22 November Pastry, Rookie and License Renewal Judging Seminars – Luxembourg

8 - 12 February 2015 The Emirates Culinary Guild Salon Culinaire – UAE 26 February - 1 March 2015 9th International Culinary Competition of Southern Europe – Thessaloniki, Greece 1 - 3 March 2015 Toronto Culinary Salon 2015 – Canada 1 April - 10 September 2015 Unilever Chef of the Year – South Africa 6 - 9 May 2015 Hong Kong International Culinary Classic Competition – Hong Kong 20 - 24 May 2015 THAIFEX - World of Food Asia Thailand Ultimate Chef Challenge – Bangkok 30 July - 3 August 2015 American Culinary Classic – Orlando, Florida 31 October 2015 Atlantic Chef Cup Asian Young Chefs Knife Skills Competition 2015 – Taiwan 21 - 26 October 2016 IKA Olympiade der Koche – Germany

GLOBAL CHEFS CHALLENGE SEMI FINALS 2015 - 2016 Europe South 15 - 17 April 2015 – Sarajevo (Bosnia Herzegovina) Asia 20 - 24 May 2015 – Bangkok (Thailand) Europe North 3 - 6 June 2015 – Copenhagen (Denmark) Pacific Rim August 2015 – Auckland (New Zealand) Europe Central 1- 4 October 2015 – Prague (Czech Republic) Africa/Middle East 22 - 24 October 2015 – Abu Dhabi (United Arab Emirates) Americas 23 - 25 October 2015 – Quito (Ecuador)

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 2015.

You don’t want to miss on that one!

58 WORLDCHEFS MAGAZINE

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