Worldchefs Magazine Issue 11

WORLDCHEFS OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES Issue 11 Anno 2014 September - December

Spotlight

Worldchefs Congress 2014

News

100 Member Countries!

In&Out

Edible Buffets with Otto Weibel

Focus

Wine and Dine, the Luxe Way

TRUE TASTE. GLOBAL EXPERTISE.

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WITH GROWTH COMES CHANGE DEAR FRIENDS AROUND THE WORLD, First of all, thank you for the great times at the Worldchefs Congress in Stavanger. I hope you all had the opportunity to enjoy the hospitality of the Norwegian Chefs Association, as they invested many hours and passion in the food preparation and social programmes. As a Chef I take my toque down for my friends from Norway and the Nordic region. At the same time, we hope you enjoyed the seminars and speakers who made great presentations at the Congress. We truly look forward to seeing you all again at our Congress in Greece in 2016.

GISSUR GUDMUNDSSON WORLDCHEFS – PRESIDENT

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Nevertheless, having had so many events happening within our association over the last period, I woke up one morning realizing that yesterday was different from today. Still, by looking around me and seeing all the results achieved by joint efforts, I can assure you we are moving forward.

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Although decisions and progress come along with daily challenges, we always tend to take them as positive steps forward. With that in mind, I am glad to tell you the decision to use Worldchefs as the global identity has brought our Association fast forward, but also bringing new challenges along. One of them in the pipeline, which will take place this November in Luxembourg during the Culinary World Cup is digital judging. I am sure this exciting launch will be a part of an ongoing development of culinary competitions worldwide. The brand new compilation of competition rules created by Worldchefs Culinary Competition Committee will certainly play an important part as we move forward.

MANAGING EDITOR JENNY TAN

Speaking of development, I trust we are all aware about the significance of education in any aspect and moment of our lives. Having that on mind, the 2014 International Chefs Day theme “Pass it On” has been created with an aim to encourage knowledge exchange, and at the same time provide our members with an unlimited platform to work on - pass on their skills, knowledge and ideas, set them free and perpetuate its further growth. As we move forward, let us also take time to look behind sometimes and learn from our experience, so the journey forward leads us to a prosperous destination. This way, our challenges will become manageable enough for us to handle them.

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WORLDCHEFS MAGAZINE

E: OFFICE@WORLDCHEFS.ORG

MANAGING DIRECTOR RAGNAR FRIDRIKSSON RAGNAR@WORLDCHEFS.ORG

WORDS@FOODCULT.COM.SG

CO-EDITOR ZOJA STOJANOVIC

EDITORIAL@WORLDCHEFS.ORG

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

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EXECUTIVE COMMITTEE PRESIDENT GISSUR GUDMUNDSSON VICE-PRESIDENT CHARLES M. CARROLL

Let’s step forward and deal with challenges ahead. It is also important to make sure we are all on board, ready to still enjoy the ride. I can tell you the world is on the verge of a big change, so make sure you buckle up!

SECRETARY GENERAL HELGI EINARSSON

Gissur Gudmundsson Worldchefs President

BOARD MEMBERS DR. BILL GALLAGHER

TREASURER NORBERT SCHMIDIGER

HONORARY LIFE PRESIDENT

FERDINAND E. METZ PAST PRESIDENT

CLAUDIO FERRER

CONTINENTAL DIRECTOR AMERICAS

THOMAS GUGLER

CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK

CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN

CONTINENTAL DIRECTOR ASIA

DRAGAN UNIC

CONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBEC

CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI

CONTINENTAL DIRECTOR EUROPE SOUTH

CONTRIBUTORS

CONTENTS 04 WORLDCHEFS PRESIDENT ADDRESS

WORLDCHEFS AND YOU 08 WORLDCHEFS NEWS 12 NEW STRONG PARTNERSHIP 14 BEEFING IT UP 16 WORLDCHEFS CONGRESS 2014 22 GLOBAL CHEFS CHALLENGE OTTO WEIBEL SINGAPORE

BRIDGET GUNNER SOUTH AFRICA

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24 HANS BUESCHKENS GLOBAL YOUNG CHEFS CHALLENGE 26 GLOBAL PASTRY CHEFS CHALLENGE 28 OPEN YOUR MINDS 30 YOUNG CHEFS ARE OUR FUTURE 32 WHO’S GOING TO SAVE OUR PLANER 34 A NEW PASTRY WORLD 36 POWER TO THE WOMEN

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38 EDUCATION TALK CHRIS SANDFORD IRELAND

YAU KOK KHEONG MALAYSIA

39 CALL AGAINST HUNGER

COUNTRY FOCUS

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: Otto Weibel - Singapore Bridget Grunner - South Africa Yau Kok Kheong - Malaysia Chris Sandford - Ireland Michael Baskette - USA

48 8 THINGS YOU SHOULD KNOW ABOUT LUXEMBOURG 50 WINE AND DINE, THE LUXE WAY 26

IN&OUT OF THE KITCHEN 41 IN&OUT OF THE KITCHEN NEWS 44 END YOUR PERFECT MEAL WITH A PERFECT FLOURISH 46 DEMYSTIFYING WASABI 52 IT’S NOT JUST ABOUT GOOD LOOKS 53 MANUFACTURING, LED BY DESIGN, QUALITY AND SERVICE 54 RAISING CHANCES

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56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS SPECIAL THANKS TO: Nestlé Professional Electrolux Professional Dick Knives FIggjo Custom Culinary Dilmah Hug Sterling SDI Scottish Seafood Fonterra

Valrhona AAco IMI Luzern MyNewsDesk Segers VanDrieGroup WASABI-O Norwegian Chefs Association

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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.

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.

WORLD ASSOCIATION OF CHEFS SOCIETIES

For more information visit www.seafoodscotland.org or www.scottishsalmon.co.uk

WORLDCHEFS – NEWS

EXPOGAST: THE WORLDCHEFS “STREET OF NATIONS” RETURNS!

CONGRATULATIONS TO THE WORLDCHEFS HONORARY LIFE MEMBERS! Worldchefs announced the recipients of the Worldchefs Honorary Life Membership award at the Worldchef Congress. This prestigious honor was presented to those who have shown commitment and contributed extensively to Worldchefs over the years. The Worldchefs Honorary Life Membership award may only be given to a single person from each Worldchefs National Chefs Association, making this personal achievement an even greater honor. To date, only 100 persons in the world out of a total of 10 million members have had the honor and right to be called an Honorary Life Member of Worldchefs.

Are you going to the EXPOGAST in Luxembourg 22-26 November? Worldchefs will host a spacious, centrally positioned and fully equipped exhibition area named “Street of Nations”. We are looking for partners who want to promote their best of the best in tourism, investment, education, events organization, and of course - gastronomy!

All those interested in being a part of the Worldchefs Street of Nations in Luxembourg should contact: editorial@worldchefs.org

Worldchefs would like to congratulate to the following individuals: Arnold Tanzer (South Africa), Fausto Airoldi (Portugal), Gert Klotzke (Sweden), Glenn Austin (Australia), John Sloane (Macau), Manfred Mullers (South Africa), Neil Thomson (Scotland) and Srecko Koklic (Slovenia).

WORLDCHEFS REACHES 100!

Thirteen National Chefs Associations have recently joined the growing Worldchefs family, making it to 100 members in total! The names of the recent member countries were announced at the Worldchefs Congress. Together, they will show their uniqueness, while joining forces globally to raise the profile of the profession.

National Chefs Association from the following countries are now officially full Worldchefs members: Liberia, Morocco, Palestine, Qatar, Lebanon, Tunisia, Jordan, Cambodia, Latvia, Kyrgyzstan, Cook Island, Jamaica and Togo.

Congratulations, and we look forward to a great partnership!

WORLDCHEFS NEWS WORLDCHEFS SIGNS THE UN ZERO HUNGER DECLARATION On 31 August 2014, on behalf of World Association of Chefs Societies, President Gissur Gudmundsson and Education Committee Chairman John Clancy signed the UN Zero Hunger Declaration. This reinforces Worldchefs’ efforts to Feed the Planet and contribute to a more nutritionally balanced world and healthier future.

With the UN Secretary General’s letter of encouragement to Worldchefs members, which was shared during the Congress in Norway, Worldchefs is more than honoured to take the next step and answer UN’s action call to eradicate hunger in our lifetime. As the global voice of the culinary industry, Worldchefs will continue teaming up its efforts to achieve that goal. We will raise awareness on food safety and food waste and create proper tools for Chefs and food professionals so they can continue to take up the challenge!

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air-o-system the best cook&chill solution in the market air-o-system inaugurates a new era ensuring a simple and intuitive way of cooking in every kind of professional kitchen.

The integrated system, oven and blast chiller, represents the ideal solution for achieving excellent cooking results.

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WORLDCHEFS – NEWS

MALAYSIA, BAGUS!

LANDMARK PARTNERSHIP SIGNED WITH NESTLE PROFESSIONAL

Malaysia and Canada have been in a intense competition in their bid to host the Worldchefs Congress 2018.

It was a close fight, and it certainly was not an easy decision for the Worldchefs delegates who had to do the voting! When the results were announced, Malaysia was finally elected to host the Worldchefs Congress in 2018. With its tropical weather, the Chef Association of Malaysia promised a warm welcome and a full immersion into the charms of the country that is ‘Truly Asia’. Says President Chern, “We did not expect to win and we are very encouraged and humbled by the support and trust given.”

On September 9 Worldchefs was proud to welcome Nestlé Professional as a sponsor on board. This landmark partnership evolved as a result of the mutual vision shared

by Worldchefs and Nestle Professional to promote the Chefs profession and invest in its future development, by providing support to Young Chefs in Worldchefs.

The primary objective of the partnership is to educate young chefs around the world in nutrition and equip them with basic culinary skills and industry knowledge required to excel in their profession. Through joint workshops, international competitions and dynamic exchange platforms, the Worldchefs and Nestle Professional alliance aims to inspire and motivate young chefs and increase interaction between international peers and key opinion leaders from the industry.

“Whilst the lack of appropriately skilled and motivated chefs is one of the biggest challenges the hospitality industry is facing at the moment, the increase in youth unemployment will continue to impact the economy unless we address this deficit”, said Rochelle Schaetzl, Business Capability Development manager, for Nestlé Professional. “Through this partnership with Worldchefs, Nestle Professional will leverage more than 100 years of expertise in nutrition, food processing and food handling and our global presence to create educational tools and exchange platforms that will not only address the skills shortage, but also provide young chefs with opportunities to gain experience, showcase their talent and ultimate further their careers and the profession. We are delighted that Worldchefs will be our partner on this journey”.

“The young chefs are our future and a very integral part of Worldchefs. I am excited about this partnership and assured it will bring in outstanding opportunities and meaningful projects to those whom the baton will be passed onto”, added Gissur Gudmundsson Worldchefs President.

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PROFESSIONAL RECOGNITION At this year’s Congress, Worldchefs Education Committee had a special honor to give out the Worldchefs Global Certificates to those whose skills, experience and knowledge have been proven by years of working experience and exceptional results obtained within the industry, which now became officially and internationally acknowledged by the World Association of Chefs Societies.

Chefs who were at the spot to receive the honor were: Tarek Ibrahim (Dubai), Tony Khoo (Singapore), Daniel Ayton (UK), and Stafford Decambra (USA).

The Worldchefs Global Certificates were handed out

by Education Committee Chairman John Clancy and Worldchefs Advisor Michael Baskette.

WORLDCHEFS – NEWS

INTERNATIONAL h e f s Day C

PASS IT ON! – OCTOBER 20TH 2014

JUDGING NEWS

PASS IT ON! WHAT’S THE THEME FOR INTERNATIONAL CHEFS DAY 2014? IT’S SIMPLE: PASS IT ON!

In the spirit of what this date represents, International Chefs Day 2014 honours another very important point that is crucial for the sustainable growth of the profession and the entire planet: knowledge exchange. Knowing what a significant influence education has throughout our lives and what impact Chefs have in today’s world, it is equally important to learn and teach others. Driven by sustainable changes, Worldchefs encourages all Chefs to pass on their know-hows, capabilities and ideas. Embrace creativity, be unique, and inspire others to embark on this dynamic educational journey, where everyone is invited to join!

“Go to schools and pass on your knowledge, work with humanitarian aids on a local level, visit hospitals, orphanages ... Once you hang your Chefs jacket think about a difference you made. Ultimately, PASS ON the story to us! “

The Worldchefs Culinary Competition Committee recently revealed an up-to-date and all-in-one Culinary Competition Rulebook, which will soon be available in hard copy. These include: Team rules; Vegetable, Bread and Ice Carving rules; Pastry rules; Global Chefs Challenges rules; rules for Disabled Chefs Competitions; Hygiene rules; Code of Conduct and Guidelines on how to go onto another judging level.

Another exciting news is the introduction of digital judging, which will be put to use during the 2014 World Culinary Cup in Luxembourg, 22-27 November. Be prepared to move a few steps ahead!

A SNAPSHOT AROUND THE WORLD The World Chefs Without Borders team has been ramping things up globally. Here’s a quick peek of what they have been up to!

The Organising committee led by Willment Leong and assisted by Oliver Esser (President Myanmar Chefs Association), Tony Khoo and Mrs Khime Khet Khet Khaimo has done a very successful food competition and Charity event in Myanmar. This raised USD 3500.00 and has been channelled to the WCWB fund.

On 19th September Chef Josef Oseli of Slovenia, has confirmed a Gala Dinner at the beautiful town of Bled, Slovenia. 200 paying guests have confirmed their attendance of the dinner together with the President of Slovenia. Chairman Willment Leong, Tony Khoo, and Oliver will be supporting the dinner, and the funds raised at the dinner will go to WCWB funding.

Check out the WCWB paper pockets, which were distributed to all delegates at the Worldchefs Congress, so they can pop their loose change into these nifty packs. Remember to ask for some for your local chef association!

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WORLDCHEFS – NEWS

NEW STRONG PARTNERSHIP

Worldchefs welcomes the global market leader in veal and the largest producer of calf milk – VanDrie Group – to its family.

The Dutch-owned VanDrie Group is a company built on the best family traditions. With more than 25 companies today, this group is the largest integrated veal producer in the world and the global market leader in veal and calf milk production.

It is their belief in the Worldchefs mission to improve culinary standards through education, training and professional development of its members worldwide that led to this partnership.

“Worldchefs is seen as an authority and opinion leader on food, and veal has to be a part of it. The goal is to inform chefs about the history of veal, the executives of the VanDrie Group, as well as food safety combined with high animal welfare. The ultimate goal is to have veal on menus worldwide, prepared by chefs eager to work with high quality products and serve it with all kinds of dishes – from classics to an unthinkable range enabled by modern cooking practices,” said a spokesperson from the VanDrie Group.

Worldchefs President Gissur Gudmundsson added, “What I strongly believe in is that our choices are those that define and build us. The 12 WORLDCHEFS MAGAZINE

trust that VanDrie Group has gained amongst its partner-companies, as well as its responsibility and eagerness to deliver the top quality products; the respect for people, animals and nature at all stages have convinced me that together we will be able to provide our members with trustworthy products, and give justified recommendations and advice to everyone in the culinary industry.” He added, “Creating alliances such as this one presents a win-win opportunity to all – for Worldchefs to welcome another industry leader and guide chefs towards the best possible decisions for their businesses; and for companies to depict their values and establish an interactive communication with chefs. Ultimately, partnerships like these help us all to grow, improve and make the right decisions for the benefit of Chefs and the entire food and hospitality industry.”

More information about VanDrie Group is on their website www.vandriegroup.com

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 SPONSOR PROFILE– AACo

BEEFING IT UP

At the Global Chefs Challenge and Hans Bueschkens Young Chefs Challenge, competitors presented their best creations with top quality beef.

Quality meat produce from the Australian Agricultural Company (AACo) took centrestage at the Global Chefs and Hans Bueschkens Young Chefs Challenges in Stavanger, Norway this July 2014.

Says Dr Rick Stephen, Asia Continental Director, also from the Competitions committee, “Competitions are a good way for chefs to challenge themselves to reach the pinnacle. Having quality ingredients is always a big plus. We are very glad we had sponsors on board who generously gave high quality ingredients.”

The competitors were delighted with the choice of ingredients, which gave them the opportunity to create top-class dishes for the judging panel. The first runner up of Hans Bueschkens Young Chefs Challenge, Reilly Meehan from San Francisco, was inspired by the meat to showcase an “American summer beef dish.” He explains, “the beef was a great product and I did not want to do too much with it, but presented three ways of cooking it.

I even made sausages trimmed from the beef.”

The winner of the Hans Bueschkens Young 14 WORLDCHEFS MAGAZINE

Chefs Challenge, Kasper Christensen, wanted to let the quality speak for itself. He adds, “the wagyu beef is a very fine piece of meat so all I needed to do was to grill it at very high heat for a bit of smoky taste, and just sprinkle with a bit of salt.”

Competitors from Asia, such as Calvin Choi, who came in as second runner up in the Global Chefs Challenge served up a roast striploin with hollandaise wasabi sauce. “The meat had good flavours, so I even used the beef from the chuck and made a sausage with it.”

For Scott Ryan, who came in as first runner up of the Global Chefs Challenge, he focused on using the best techniques to express the prouduce. Hence, he presented a sous vide mushroom wrapped Striploin and a braised Chuck eye roll croquette. He adds, “I felt that wrapping and sous viding the beef would set me apart from the others, I would have this beautiful rare meat that was in a cylinder shape versus a cube or a block and super tender with layers of flavor.

The chuck roll reminded me of my childhood which was filled with pot roast and

stews, so I wanted to make it similar to that in a two-three bite croquette.” In particular, he felt that the AACo beef was very versatile with multiple applications.

Mr Cye Travers, General Manager Branded Beef, Australian Agricultural Company, shares, “The Australian Agricultural Company has invested almost 200 years in producing quality beef. We have the world’s largest Wagyu herd, produced from the finest genetics on the company’s historical pastoral properties and finished on carefully balanced feed rations to produce a world class product. We are very proud and extremely excited to supply beef to the WorldChefs finals competitions and have the 7 best chefs compete using AACo’s Kobe Cuisine and master Kobe Wagyu products.

This event showcases a lot of hard work that goes into our beef production right through the supply chain.”

More information about AACo is on their website www.aaco.com.au

COOKING WITH PASSION

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WORLDCHEFS CONGRESS 2014 PAGE

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Worldchefs United!

Snapshots of the Congress in Stavanger

Global Stage Global Chefs Challenge Finalists

Open Your Minds Platform for Knowledge Exchange

Young Chefs Club The 2-Year Plan for the Young Chefs Club

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WORLDCHEFS CONGRESS 2014

WORLDCHEFS UNITED!

The highly anticipated Worldchefs 2014 Congress in Stavanger, Norway offered many inspirations. It was three grand days of pulsating culinary action attended by more than 600 delegates from around the world.

Several milestones for Worldchefs were scored, including the confirmation of the new Worldchefs logo.

The Global Chefs and Hans Bueschkens Challenge Finals as well as the first edition of the Global Pastry Chefs Challenge saw some iconic works. The icing on the cake: The second edition of the Feed the Planet roundtable, which engaged the chef community in several two-way dialogues.

The chef community in Norway welcomes the world of chefs in Stavanger, Norway.

“We are very proud to have

showed the world of chefs Norwegian cuisine and the quality of Norwegian produce.

I will like to thank my fellow chefs, which includes the 250 chefs from the other Norwegian regions, who have given up their time to volunteer for this landmark event.�

- Kristine H. Hartviksen, President of Norwegian Chefs Association

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WORLDCHEFS CONGRESS 2014

The best seats in the house were reserved for our sponsors, who had the chance to taste the competition dishes.

(above) The Parade of the Nations was one highlight that rocked the entire town of Stavanger!

The new range of merchandise from Worldchefs was launched at the Congress.

“We started our partnership

with Worldchefs a few years back and it has exceeded our expectations. We have met so many chefs from around the world, and expanded our network globally. It has been amazing.�

- Magnus Skretting, Sterling Halibut

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WORLDCHEFS CONGRESS 2014

The Chinese contingent turned up in full force (left) Behind the scenes with the sponsors, such as Walter Lee from Wasabi-O (right).

A big thanks to our sponsors and partners we will not have been able to achieve our dreams without you!

“The future of tea is that tea is

far more than just teabag, water and a cup. Tea has a gastronomic side and a part that mixology has to play. It is an ancient art, but it is also contemporary and exciting.�

- Robert Schinkel, Mixologist for Dilmah Tea

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WORLDCHEFS CONGRESS 2014

SURPRISE AWARDS Best Use of Tea by Dilmah Tea Lukas Skala, Czech Republic Best Use of Wasabi by Wasabi-O Philip Candice, South Africa Winner of Pastry Chefs Challenge by Valrhona

Training Session for 2-3 days at Valrhona Training Centre at Tain L’Hermitage in South of France or Paris.

Surprise awards, presented by sponsors such as Dilmah Tea and Wasabi-O, added some exciting moments to the prize-giving ceremony.

“Partnering with Worldchefs

and being at the Congress is a natural association for us.

What is important is training and sharing with chefs the skills, and training the young chefs for skills in the future.”

- Charlotte Codron, Valrhona, Key Account Manager

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WORLDCHEFS CONGRESS 2014

“I am very honoured to have

this award. I have known the Worldchefs family for many many years, and it gives me a lot of pleasure to see young culinarians around the world getting excited about the chef profession. It gives me a lot of contentment and pleasure.”

- Otto Weibel, Life Achievement Award 2014 At the President’s Dinner, the President decided to serve to get the dinner going.

The Young Chefs Club have grown by leaps and bounds, with thanks to the mentors behind them!

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WORLDCHEFS CONGRESS 2014 – GLOBAL CHEFS CHALLENGE

GLOBAL STAGE

The cream of the crop in the culinary world gave their best performances at the Global Chefs Challenge, Hans Bueschkens Young Chefs Challenge and the Global Pastry Chefs Challenge. The big question hanging in the air over the few days is: Who will be the winners? The competitors had gone through intensive training programmes, and each proudly brought to the global stage their best works. The competition space was filled with electrifying energy, studded by spectacular works that took many breaths away.

GLOBAL CHEFS CHALLENGE Champion

Christopher William Davidsen, Norway

1st Runner Up

Scott Ryan, USA

2nd runner up

Calvin Choi, Hong Kong

The Norwegian team had the most supporters, who sported t-shirts supporting their national competitor.

After more than a year of practice, the time has come!

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WORLDCHEFS CONGRESS 2014 – GLOBAL CHEFS CHALLENGE

It was a few days filled with visual feasts!

Competitors were challenged to use products from sponsors, such as wasabi and teas.

The final products - mind blowing.

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WORLDCHEFS CONGRESS 2014 – HANS BUESCHKENS YOUNG CHEFS CHALLENGE

HANS BUESCHKENS YOUNG CHEFS CHALLENGE Champion

Kasper Christensen, Denmark

1st Runner Up

Reilly Meehan, USA

2nd runner up

Christine Baumann, Germany

Young, eager and humble - the energy of youth in the competition arena was electrifying!

The young chefs earnest explain their dishes to the panel of judges.

Colors of summer!

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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 Norway 2014

WORLDCHEFS CONGRESS 2014 – GLOBAL PASTRY CHEFS CHALLENGE

GLOBAL PASTRY CHEFS CHALLENGE Champion

Chen Li Che, Taiwan

1st Runner Up

Olli Kuokkannen, Finland

2nd runner up

Jiemin Aw, New Zealand

Team Taiwan wowed the world with their intricate display of sugarworks.

The chefs from New Zealand showed off their sense of humour with legs sticking out of a bathtub.

Battle half won: With Valrhona chocolate as the sponsor, competitors are rest assured with top quality chocolate to work with.

26 WORLDCHEFS MAGAZINE

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WORLDCHEFS CONGRESS 2014 – SPEAKERS

OPEN YOUR MINDS

It’s more than just about food and cooking. From the future of food to food waste efforts; from learning about contemporary Chinese cuisine trends to understanding Norwegian culinary philosophy that has scored more than one Michelin star...the line-up of speakers enriched the minds, hearts and souls of the chef audience.

“Life is too short not to be happy,

and life is too long not to find a better them – both in the kitchen and outside of the kitchen; both at work and at home. A lot of chefs always say they don’t have energy left after work, but that is no excuse.”

- Bryan Dodge, motivational speaker

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WORLDCHEFS CONGRESS 2014 – SPEAKERS

“The exciting thing about being at the Congress is that the chefs of this world have control about the food trends globally. So having the opportunity to hear from them; the initiatives, what many of them have already installed in their kitchens to combat food waste is very interesting for me.”

- Tristram Stuart, internationally-recognised environmentalist, award-winning author and TED speaker WIth main speaker sessions and breakout groups, everyone had more than a chance to open their minds.

“I came to share my philosophy

and vision of the pastry world and my new point of view is ‘measured indulgence’. Many chefs may be thinking about it in a different way, but I began to work with my team at the Valrhona school eight years ago in this direction. If we want to speak about future of our job as pastry chefs, we have to think differently and feel our creativity differently.

Try to change your point of view, learn new techniques, new ingredients, but never speak about diets.”

- Frederic Bau, Creative Director at Valrhona

WWW.WORLDCHEFS.ORG

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WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS

THE YOUNG CHEFS ARE OUR FUTURE

Andy Cuthbert and Alan Orreal from the Young Chefs Development Team chart their plans for the next two years.

2014 has been exciting and rewarding ... The highlight is the WACS Congress and the Bill Gallagher Young Chefs forum. 50 young chefs from across the globe come together for a week of learning, networking and fun.

Our role and goal ... Is to ensure there is a strong succession plan in place to support the growth of not only national associations but also Worldchefs as a whole.

Congress Updates ... 2 young Chefs will win a 10 day tour of South Africa, courtesy of our Mentor Dr Billy Gallagher. Victor Kendlehart from USA and Chen Kim Leun from Malaysia were the first winners. We also welcome two senior mentors – Francis Lo of Hong Kong and Jasper Jek of Singapore (who is now in Norway working).

Continuing in their Roles until 2016 ... Russia (Ravil Tazutdinov), Czech Republic (Jan Horak), Denmark (Rasmus Munk).

Look forward to ... Expanding the network of young chefs globally!

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Pending candidates ... From Canada and South Africa and we are looking for more candidates in Central and Southern Europe.

2014-2016 Plans ... Will focus on building the network of young chefs clubs globally, supporting sponsors, such as Sterling White Halibut planning workshops and training initiatives.

What’s in store ... To give tools young chefs need to be the types of leaders we need for our association in the future. Training required for the clubs’ Presidents and Chairpersons, such as leadership workshops.

Regional Interaction …Will include inter-club competitions as has been done between Singapore and Hong Kong. Already there are plans for a group of Young Chefs from Australia to go to Greece next year to compete in their Salon.

New Young Chef Ambassadors ... Australia (Jessie McEwan), Sweden (Annie Lundgren), USA (Victor Kendlehart), Costa Rica (Roberto Morua), Indonesia (Budi Kurniawan).

WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS

GENERATION NEXT Two newly appointed Young Chef Ambassadors share their thoughts and hopes for the future.

T.Y LEUNG

ANNIE LUNDIN

I first visited the WACS Congress 2010 in Santiago de Chile. I was then Vice President of Hong Kong Young Chefs Club and also a final year student of the Institute of Vocational Education. It was my first time meeting Dr. Billy Gallagher and President Gissur Gudmundsson.

”The biggest advantage we can give young chefs is our strong network, giving them extra support in their progress to become great chefs in the future. We are a big family that want to help each other.

Young Chef Ambassador Asia, Hong Kong

When I was the President of Hong Kong Young Chefs Club, we sent 5 young chefs representatives to the congress in Daejeon, South Korea in 2012. Things have changed over the years. When I told my parents after college about my dreams to go to culinary school, they did not like it. Today, my mum is supporting my dream to be a good chef as the image of the chef profession has changed. Joining the national associations and Worldchefs brings countless opportunities and experiences to your journey as a chef.

Don’t just stay in the kitchen, we need to be outside of the kitchen, travel beyond our countries to expand our horizons and develop friendships worldwide. Social media makes connecting and sharing of information so much easier. I hope to see new faces at the Congress in 2016!

Young Chef Ambassador North Europe

“If there is a will, there is a way” and in Worldchefs, there is a lot of willpower! Being a part of the Bill Gallagher Young Chef Forum with all the young chef presidents and ambassadors I met at the WACS Congress in Stavanger inspired me. It was an honor meeting Andy Cuthbert, Alan Orreal and Jasper Jek and the mentoring is admirable.

It really shows how much they want young chefs to be successful.

Learning from other young chef ambassadors about their successful young chefs clubs has given me ideas, which I hope to apply asYoung Chef Ambassador for North Europe, along with colleagues Rasmus Munk and Ravil Tazyutdinov.

I am honored for the trust that has been given to me. Another goal that I have together with my mentor Marcus Hallgren is to focus on the young female chefs to stay in our profession and enjoy it!

Find out more on our website: www.worldchefs.org, blog: wacsyoungchefs.blogspot.com and Facebook: WACS Young Chefs Club

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WORLDCHEFS CONGRESS 2014 – FEED THE PLANET

WHO’S GOING TO SAVE OUR PLANET?

The second edition of the Feed the Planet Roundtable discussion was proof that the world of chefs are ready to undertake the responsibility to play a part in preserving our environment.

It is not everyday that the United Nations Secretary General Mr. Ban ki-Moon, gives you a vote of confidence. This was what he did for the Feed the Planet roundtable, when he sent a letter to address the audience. The letter read: “…Your leadership can help to popularise diets that are tasty, affordable, nutritious and healthy. Promoting good nutrition habits among consumers can contribute to food and agriculture systems that are more sustainable and that help small and family farmers, fishing communities and livestock keepers to enjoy better standards of living”.

First introduced in Daejeon, Korea in 2012, the panel this year was led by science author Julian Cribb. The panellists included environmentalist Tristram Stuart, Christopher Koetke (Vice president of both the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts), Alexander Throne-Holst (Managing Director at Unilever Food Solutions, Nordics) and President of Worldchefs, Gissur Gudmundsson.

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WORLDCHEFS CONGRESS 2014 – ART OF PASTRY

A NEW PASTRY WORLD

Frederic Bau, one of the world’s top pastry chefs, shares pastry chefs need to rethink pastry.

TELL US ABOUT YOUR PHILOSOPHY IN PASTRY.

I wear many hats. I am the founder of the Valrhona School, which now has presence in Paris, Tokyo and then New York. For the past two years, I have been the creative manager of Valrhona TV. I have also owned my restaurant in France for the last 5 years.

I have developed a different vision for pastry, and it is called ‘measure indulgence’. It is pretty forward, and I am still probably alone today in the pursuit of this. Many chefs will be familiar with this concept; they probably have it in their head, but they may just think of ‘less sugar’. That’s not complete rethinking.

DULCEY, THE LATEST ‘BLONDE’ CHOCOLATE

BY VALRHONA HAS BEEN REFERRED TO AS THE ‘FOURTH CHOCOLATE’? HOW AND WHY DID YOU CREATE IT?

It was created by mistake, after I left white chocolate in a bain marie one day. After 10 hours, I discovered that it had turned blonde and smelt of shortbread, caramelised milk and unrefined sugar. 32% cocoa solid couverture blonde chocolate has a light sugary taste with a hint of salt and a creamy texture and ‘intense biscuity notes’.

It is great to use Dulcey for moulding and making patisserie or bonbon ganache. I always recommend chefs to add caramel, coffee 34 WORLDCHEFS MAGAZINE

and hazelnut as well as yellow, acidic fruits such as mangos, bananas and apricots. I worked with Valrhona to develop a specific way to conch the Dulcey chocolate, in a way no other chef had dreamed of. Therefore, we call it the ‘fourth chocolate’ – after dark, milk and white chocolate.

THAT IS PRETTY AVANT-GARDE…

If we want to be Escoffier today, what can we do? We need to think differently without forgetting where we came from. When you apply this to the world of pastry, it can be pretty powerful.

WE HEARD YOU LOST 24 KG IN 17MONTHS. WHAT IS YOUR BIG SECRET?

I just stopped eating like a pig! Sport does not like me. I stopped drinking at night, ate less cheese and avoided double portions.

The doctor told me “ We help sick people, not crazy people.” So I decided to cook differently to eat better. I am not doing healthy food, but just to cook more healthily. For example, in my restaurant, I hate the demi glace texture so I always make my sauces with fine rice starch. Customers always say it’s full of aromas and light in texture.

For recipes, visit www.valrhonaprofessionals.com

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WORLDCHEFS – WOMEN LEADERSHIP FORUM

POWER TO THE WOMEN

The Worldchefs Women Leadership Forum has gathered some of the best female Chefs around the world, so they can unite, move forward and spearhead changes together. Here are their thoughts.

DORIS KARASEK

KIMBERLY B. BROWN

MANISHA BHASIN

GABRIELA BERECHET

“Female Chefs are a minority around the globe, and we simply have to join forces to be heard, seen and noticed on a broader scale. Therefore, the Worldchefs Women Leadership Forum initiative is a perfect tool for female chefs to communicate across all National Chefs Associations. As the representative for female chefs of the Austrian Chefs Association, I started organising a communication platform for female chefs last year, called: ‘Frauen im VKÖ’ and we will be advocating face-to-face meetings whenever possible.

Next stops are Salzburg and an international female chefs symposium in Vienna. Everyone is more than welcome.”

“Having a Forum where women around the globe can express themselves, garner support and publicity, network with like-minded individuals, gain valuable tools and information regarding our industry, has been a priceless source of inspiration. Knowing that I can get online and have a “Hello” from a colleague from Poland or Italy or Washington State is a morale booster. As women chefs we all go through same or similar struggles, but united through the Forum, we are able give support to each other and weather different situations.

By hosting Women Forums at all ACF Regional Conferences as well as the National Convention, I believe we could boost the lady chefs network and give them deserved attention.”

“The Forum’s major role is to understand the challenges that women chefs from all over the world are facing and collectively come up with solutions.

Worldchefs Women Leadership Forum allows its members to share ideas and knowledge and gives them support to successfully face the challenges.

In India, we have started creating a database with lady chefs.

We organise educational workshops that aim to encourage women chefs of different ages to share ideas, achieve success, help others and inspire the young generation of female chefs to pursue the chefs career.”

“Worldchefs Women Leadership Forum and its built-in network of solidarity give women chefs courage to “break the wall”, step up and show off their leadership skills within the industry and beyond. While working towards substantive gender equality, we will be contributing to a better professional efficiency and support the global economy.

As already a mentor and a coach for the first women chefs team in Luxembourg in 2010, I will continue to give my contribution towards establishing a strong leadership and entrepreneurship among women in the industry.

The Forum as a global network of my fellow colleagues is the right place to be.”

Owner of Kitchenandlanguage Doris Karasek E.U., Austria

CEPC, CCA, ACE, AAC Executive Chef, USA

Senior Executive Chef, ITC Maurya, India

President of Romanian Cooks Federation, Romania

To read the entire article and find out more about Worldchefs Women Leadership Forum please go on our website wwww.worldchefs.org

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WORLDCHEFS – I’M A CHEF

EDUCATION TALK - PART 1

Education is one of the most important investments in our lifetimes. It is also a strong pillar of Worldchefs, and we have a long-term commitment to provide each food professional with an internationally acknowledged certificate. We hear from some of the world’s top professionals and educators.

JOHN CLANCY

Worldchefs Education Committee Chairman, “Culinary education and training in Ireland is offered through the Institutes of Technology which are part of the third level or Higher Education Institutes (HEI). All Programs are aligned to the National Framework of Qualifications (NFQ), this is the single structure mechanism that recognizes all education and training in Ireland. All framework awards have an NFQ Level 1-10, each of which identifies the standard of learning, and an NFQ AwardType, which identifies the purpose, volume and progression opportunities associated with a particular award.

This system is used to identify different levels of certification and awards for study programs in a wide range of professions from certificate level through to doctoral degree level.

In an effort to have qualifications in culinary education acknowledged globally, Worldchefs have 38 WORLDCHEFS MAGAZINE

established criteria as part of their newly developed culinary certification scheme, allowing recognition of culinary programs in schools that are part of the Worldchefs Quality Culinary Education system. The system currently recognizes culinary programs in over 40 culinary schools in more than 27 countries including Ireland. This is a unique system of recognition and the first of its kind in the world that acknowledges both higher education and training for the culinary and hospitality industry across the globe.

It offers an opportunity for culinary professionals and educators to achieve this level of recognition for their skills, experience and education which has been gained in the first instance in their respective National learning institutions and thereafter being recognized at an International level through Worldchefs.

Being certified by Worldchefs has many benefits, which include recognition from your peers and industry along with the opportunity to travel and seek gainful employment in other member countries. It also makes the statement to employers that Worldchefs have created a global standard that we believe all chefs and culinary professionals should aspire to. This is clearly a strong point of the program, as it gives employers the confidence and satisfaction of knowing that a Worldchefs Certified Chef

no matter what level, has to prove their competency in skills and knowledge, while at the same time continue 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.!”

ing step towards enhancing and unifying standards of culinary craftsmanship. The aim of this program is to recognize trusted professionals who offer safe and healthy food to the rest of the world.”

CHERN CHEE HOONG GILLES RENUSSON Pastry Chef, Professor at Grand Rapids Community College, USA “The US education market is quite large and diverse. Various schools and educational institutions offer different curriculums and price ranges. Accreditation by a professional organization is not mandatory, many chose not to go for it. The highest standard of culinary education is provided by the American Culinary Federation. Students thoroughly compare schools based on: educators’ profiles, school’s international engagement, apprenticeship opportunities, location, duration of the program and prices. The Global Culinary Certification launched by the Worldchefs is a promis-

Executive Pastry Chef, Cilantro Culinary Academy, Malaysia “I am happy to say students in Malaysia are provided with world-class culinary education trainings, including different collaborations with renowned universities from France, USA, UK, Australia, Switzerland etc. Furthermore, Worldchefs Global Culinary Certification is very useful as it opens many educational and career opportunities; also it builds up solid standards and puts the whole culinary world together.

The universal advice I give to young professionals is to stay open-minded, obtain as much experience as they can, explore possibilities and follow their dreams.“

WORLDCHEFS – WORLD CHEFS TOUR AGAINST HUNGER

THE CALL AGAINST HUNGER

Supported by chefs from across the globe, World Chefs Tour Against Hunger (WCTAH) has grown to become a symbol of hope, unity and strength. During the Worldchefs Congress 2014, this incredible initiative was awarded the Humanitarian Award.

BY BRIDGET GUNNER – SOUTH AFRICA

21 YEARS IN MAKING

Having realised that enormous effort is needed to help alleviate hunger in South Africa, Dr Bill Gallagher established World Chefs Tour Against Hunger (WCTAH) in 1993, aimed at bringing high profile local and international chefs together to use their talent and vast knowledge, engage in various public appearances across South Africa (SA), and ultimately raise both – the awareness on the issue and as much as funds needed. Up to date, WCTAH has succeeded in bringing 106 Worldchefs member countries together to join the mission.

HUMANITARIANS IN HEART

After successfully completing the 3rd Bidvest World Chefs Tour Against Hunger in August 2011, which raised over R 7,4 million and supplied 12 feeding schemes and charities across the country, a decision was made to donate food, rather than money, which has ensured the money is used in the correct way - to feed children in need in the long run.

On annual basis WCTAH, under the management of South African Chefs Association, participates in a variety of activities that bring the SA chefs community together to support, raise awareness and raise funds to continue supporting the WCTAH in achieving its goal – feeding children across the country. One activity is Mandela’s Day, celebrated worldwide every July. This year WCTAH prepared

25 litres of soup that fed over 800 children. Another humanitarian event is Annual Gala Dinner Fundraisers, held every year in various regions. This year’s dinner will be held in October during Worldchefs Annual Board Meeting in Durban, SA.

ENDLESS INSPIRATION

In the meantime, chefs have been leading the way by challenging each other to continue raising funds for the WCTAH. In August 2013, six South Africa’s renowned chefs climbed Kilimanjaro, the highest mountain in Africa, rising over R 220,000. In February 2014, 30 chefs walked Sani Pass, between South Africa and Lesotho, to get to the highest Pub in Africa and raise over R 17,500.

Not only is it the cause that gives the magnificent strength to WCTAH fearless team, it is also the effort, care and love shown by the people involved – fellow chefs and like-minded organisations, which put education at the forefront as a sustainable solution for hunger elimination. An estimated 2.5 million South African children, many of whom have been left orphaned, will go to bed tonight, not knowing who to turn to for their next meal – WCTAH salutes true humanitarians who change lives of many, and most of all – steps out its efforts to enhance the stats in children’s favour.

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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.

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

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IN&OUT OF THE KITCHEN PAGE

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Chef2Chef at your doorstep What every chef needs to know about Cook & Chill

Demystifying Wasabi Wasabi Powder is not Wasabi!

There is a huge difference!

Don’t miss out on Expogast 8 Things you need to know about Luxembourg

It’s not about good looks Otto Weibel chats about edible competition food

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IN&OUT OF THE KITCHEN – NEWS

HOW CAN WE FEED 7 BILLION PEOPLE? According to a recent article published in The Guardian, here are the ways: Proactivity is the essence of the challenge we may face in the foreseeable future.

CHEF2CHEF AT YOUR DOORSTEP Worldchefs and Electrolux Professional have kick-started the Chef2Chef educational seminars, which have amazed food professionals worldwide. Focusing on Cook & Chill technology and Sous-Vide technique, the series of seminars are packed with valuable knowledge on these topics and how they can be applied to both traditional and modern cuisines. The classes have kickstarted in Russia, UK, USA and Dubai, with overwhelming response and a call for more sessions to be organised around the world. Each Chef2Chef seminar aims to build on and extend the range of skills, techniques and knowledge; with each based on a particular subject, while emphasising on food safety, food waste reduction, profitability increment, as well as the optimisation of every-day work flow based on the latest technology.

To keep up with Chef2Chef seminars news, and to apply for a session, visit Worldchefs website www.worldchefs.org or follow us @wacsworldchefs

Find a fast way of putting sustainable ideas into practice.

We can collaborate with the private sector and start-ups, embrace new technology and understand cultural attitudes.

Work with chefs – we have a role to play!

Don’t forget to make it tasty…because it works if it tastes good!

WHAT’S IN STORE FOR THE YEAR 2015?

“Locally based, globally seasoned” is what some believe will be the buzzword in 2015. Rustic and casual food presentation and elegant plate design will overtake sophisticated fine-dining. Comfort food will still be one of our favorites, while potential fashion like “less is more” or promoting intestines and eating the whole animal would certainly be in line with sustainability principles.

IN&OUT OF THE KITCHEN LONG PACE OF THE SNAIL Regarded as a delicacy worldwide, snails might have a longer pace than we thought.

According to a recent archaeological quest done in Spain, large and concentrated amounts of snail shells were found among stone tools and other animal remains in pits that were used for cooking during the early Gravettian era - 32,000 to 26,000 years ago. This proved our ancestors had good taste and exactly knew what was good for both – pleasure and survival.

Although known to have broad diet like plants, freshwater fish, mollusks, meat at a later stage, our ancient relatives Homo sapiens from the west coast of Spain (Cova de la Barriada archeological site), apparently ate land snails 32,000 to 26,000 years ago! Closer to our era, Mediterranean coast of northern Africa, France, Italy, Greece and the Middle East are also known to have eaten snails, but started eating them 20,000 to 10,000 years ago. Romans were already known to harvest snails, which were considered as elite food 2,000 years ago. Today, snail’s meat is a true delicacy around the world, and nevertheless a living food fossil.

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Changing tables

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IN&OUT OF THE KITCHEN – DILMAH TEA

END YOUR MEAL WITH A PERFECT FLOURISH Crafting a flawless menu is an art of its own – one in which any chef takes much pride.

A perfect menu, thus crafted with such attention to detail deserves a perfect ending, doesn’t it? The usual plethora of after-dinner spirits like cognac, grappa or even port or vermouth would be at the tip of your tongue as possible suggestions. But, we’re inviting you to be bold, dare to defy the mundane and opt for a tea digestif instead.

In theory digestifs were taken after a meal to aid digestion, hence the name. The after-dinner digestifs are especially pleasurable and bring a meal to a close with perfect éclat. Tea with its beautiful 44 WORLDCHEFS MAGAZINE

versatility and charming simplicity ticks all the boxes when it comes to claiming its place as the prefect after-dinner digestif. It is the very personification of elegance with its diverse heritage and rich cultural nuances lending it such refinement making tea at home in the highest echelons of any society anywhere in the world. It has also been celebrated for its virtues as an herb that aids digestion from the days of ancient dynasties of centuries past. The natural goodness of tea that permeates a sense of wellbeing wherever it goes makes it a wholesome indulgence. And unlike other after-dinner digestifs, tea

IN&OUT OF THE KITCHEN – DILMAH TEA

presents the additional option of a non-alcoholic post-meal treat.

Dilmah has created a series of tea digestifs using some of the rarest and most luxurious artisanal boutique teas like Dilmah Uda Watte, the t-Series teas and the exclusive Teamaker’s Private Reserve teas with the objective of showcasing the true luxury of real artisanal tea.

These have been crafted with the combination of luxury, goodness and refinement in mind. Lose yourself in a moment meticulously crafted to deliver the experience of ultimate indulgence with Dilmah.

While the whole world is getting excited about re-discovering tea and falling in love with it all over again, Dilmah – the Sri Lankan family tea company with its passion for ‘real’ tea and new thinking lead the way for a new generation of culinary and mixology geniuses who they sought to inspire with tea, way back in 1999 with the launch of Dilmah Tea Gastronomy.

Dilmah believes in the value of the authenticity of real tea and therefore has stayed true to its origins manufacturing tea the traditional way so that the ‘soul’ of the tea is not compromised or lost in the process of manufacturing as it happens so often with modern methods that opt for quantity over quality. Whilst respecting these traditions of generations gone by, Dilmah also became a pioneer in propelling tea into the 21st century.

Working with a host of multi-talented chefs, mixologists (bartenders) and hospitality professionals Dilmah has compelled the world to look at tea in a pleasingly new and inspiringly different way. Concepts like Mixologists & the Teamaker, Dilmah Mixology Playoffs, Dilmah Three-Masters, Real High Tea Challenge and Tea in Five Senses have lent a new perspective to the versatility and luxury of real tea, helping it take root firmly in the landscape of modern gastronomy.

GOLDEN OLDIE 50 ml chilled Dilmah First Ceylon Souchong (4 minute brew) 50 ml Johnnie Walker Gold Label 2 barspoons Demerara sugar 1 pinch ground cinnamon 2 dashes orange bitters METHOD Add the sugar, cinnamon and the bitters to the glass and mix.

Add 2 large ice cubes and stir for 15 seconds. Add 25 ml Johnnie Walker Gold Label Reserve and 2 large ice cubes and Stir for 15 seconds. Repeat previous step.

Add 25 ml Dilmah First Ceylon Souchong and 2 large ice cubes and stir for 15 seconds. Repeat previous step. Garnish with a sprayed orange zest and a cinnamon stick.

Visit teagastronomy.com to find out more. Join the conversation on www.facebook.com/dilmah, www.facebook.com/teagastronomy or twitter.com/dilmah/.

“Welcome to a new dimension

to the ancient and healing herb.

Dilmah Tea Mixology will not compromise on my father’s commitment to honouring tradition in tea, but on that foundation, produce a respectful fusion of tea with spirit, and other ingredients that extend the relevance of tea.”

- Dilhan C. Fernando, Director at Dilmah Tea

THE DUKE 150 ml fresh brewed Dilmah Uda Watte (4 minute brew) Saffron Pinch of ground black pepper Pinch of ground cinnamon 1 barspoon of sugar (optional) METHOD Place the black pepper and cinnamon in a snifter. Place a metal teaspoon in the glass. Pour the fresh brewed tea into the glass.

Remove the spoon. Add the saffron.

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IN&OUT OF THE KITCHEN – WASABI

DEMYSTIFYING WASABI

The growing popularity of Japanese cuisine around the world has caused much attention to be focused on the ever-mythical yet tantalising Japanese indigenous plant called “WASABI”.

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IN&OUT OF THE KITCHEN – WASABI

NOT ALL ‘WASABI’ ARE EQUAL

There are only 3 plants in the world that have similar pungency.

1. WASABI

2. MUSTARD

3. HORSERADISH

Of the above 3 plants, wasabi is the most expensive as it is the most difficult to grow. Wasabi can be cultivated-grown or water-grown.

The water-grown plants produce a higher quality product than the ground grown plants, but the price is very expensive due to its very difficult growing requirements.

WASABI (Wasabi Japonica syn. Eutrema Japonica) is also a member of the Brassicaceae (Cruciferae) family and it is an indigenous herb of Japan. It is the same family as cabbage and in Japanese writing means “Mountain Hollyhock” as the leaves look like Hollyhock.

It grows about knee high and have one main root (rhizome) and various little roots-normally the main root (rhizome) will be used as Grated Wasabi.

IT’S BELIEVED TO IMPROVE HEALTH WITH REGULAR CONSUMPTION

“WASABI” is referred to as “KING OF CONDIMENT” due to its healthy qualities including anti-bacterial properties, killing some forms of E-coli and Staphylococcus, antioxidant, etc. The unique characteristic is the “Sinus Clearing Effect” is not similar to chili or pepper, but can enhance and spice up the flavor of food.

WASABI has been grown and eaten in Japan for centuries as it is believed that the regular consumption of WASABI improves the health and of a large number of illnesses. Several research studies have shown that the active natural components in WASABI are able to: Kill different types of cancer cells.

KEEPING WASABI FRESH

Fresh wasabi root (rhizome) is not widely used for personal consumption outside of Japan and even for restaurants due to its very expensive cost, limited supply and difficulty in handling. Grated wasabi must be used immediately; otherwise its pungency will be gone shortly. If kept refrigerated, it will last only a few hours, but the quality and color will change. More than the logistic and storage of real wasabi rhizome is also one of the major obstacles as the wasabi rhizome must be kept fresh or chilled only, so the shelf life is shorter than other alternative products i.e. wasabi powder.

NATURAL WASABI PASTE: BEST OF BOTH WORLDS! Check out the “NATURAL WASABI PASTE” – branded “WASABIO”, a product by Venture Tec. Their NATURAL WASABI PASTE is made from fresh wasabi and uses special proprietary technology to control the consistency of its quality and pungency.

“Natural Wasabi Paste” is produced from real wasabi rhizome and hence has the same health benefits and unique flavor of fresh grated wasabi. Its pungency is quickly dissipated through your nose, but leaving a sweet aftertaste with no burning sensation. Consumer can easily notice if it is produced from real wasabi rhizome from 2 main points: Real wasabi rhizome normally has black dots on its skin, but horseradish doesn’t, so natural wasabi paste will have black dots randomly found in them.

Natural wasabi paste has a fibrous texture of wasabi rhizome as it has been grated but wasabi powder has a smooth texture after mixing with water.

The realization that REAL WASABI has several health benefits, both in the short and long term, has expanded the market for WASABI and WASABI-based products worldwide.

Stop the multiplication of human stomach cancer cells.

Reduce the possibility of getting blood clots.

Encourage the bodies own defences to discard cells that have started to mutate.

Act as anti-bacterial and anti-fungal against food poisons.

Prevent tooth decay.

WASABI VS WASABI POWDER – THERE IS A HUGE DIFFERENCE!

“REAL WASABI” has been used primarily as an anti- bactericide when consuming uncooked food and as an insurance of reducing the risk or preventing a bad stomach. Powdered wasabi however has no such qualities. Many consumers understand that wasabi powder is made from real wasabi in much the same way that other root spices, such as turmeric or ginger are dried and pulverized.

In fact, wasabi power is only imitation wasabi as it consists of horseradish mixed with mustard power, starch, additives and food color, it does not contain any real wasabi ingredient. The pungency is easier to evaporate than the paste and has none of the health and medicinal value of real wasabi, hence its relatively low price.

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IN&OUT OF THE KITCHEN – COUNTRY FOCUS

8

THINGS YOU SHOULD KNOW ABOUT LUXEMBOURG

The Culinary World Cup is coming this year-end in Luxembourg, so why not take the chance to get to know this charming gem of a city?

1 2 3

SMALL BUT MIGHTY

The Grand Duchy of Luxembourg is a small country surrounded by Belgium, France and Germany. Its history has been inextricably linked with that of its larger neighbours. Luxembourg has been under the control of many states and ruling houses in its long history, but it has been a separate, if not always autonomous, political unit since the 10th century.

CITY OF CONTRASTS

Luxembourg is a modern city with deep roots; a city of ancient fortresses and contemporary architecture. The Old City of Luxembourg has long been part of the UNESCO World Heritage. What to expect: High-tech buildings run alongside historic monuments reflecting a rich tapestry of urban experience.

THE GREEN LUNGS OF THE CITY

The best way to discover Luxembourg’s unique sights, culture and history is during a tour of the city by tourist bus. One third of the surface of the city of Luxembourg is covered with beautifully landscaped green spaces. The abundance of parks and gardens passing through the capital of Luxembourg presents a beautiful green belt.

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IN&OUT OF THE KITCHEN – COUNTRY FOCUS

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BUZZING BUSINESS PLATFORM

You may know Luxembourg for its banking center, but did you know the city of Luxembourg is also the headquarters of many European institutions? In addition, Luxembourg is an excellent platform for dynamic business activities. Discover Luxembourg through the ages by traversing its architectural landscape from the historical city centre to its modern business centres.

IT HAS ITS OWN LANGUAGE Luxembourgish, the national language, is similar to German. German is the first foreign language for most Luxembourgers and is often used in communication. French is the administrative language.

FORESTED CUISINE Fresh ingredients, many hunted from the forest, deck the larders of kitchens in Luxembourg .They include jugged hare and Ardennes ham. Trout and pike, fresh from the country’s rivers, also feature regularly on menus here.

A BUILDING OF GASTRONOMY

The beautiful old building called am Turchen (“the Turret”) now houses Ilôt Gastronomique (rue de l’Eau), a vertical mall housing half a dozen restaurants, ranging from good to great. The national motto, on the wall facing rue de la Loge, translates as: “We want to remain what we are.”

CHEERS TO A GOOD TIME! Luxembourg shares the Moselle valley with Germany and the local white wines are well known and popular. Like other northern European countries, Luxembourg also produces popular brands of beer. The perfect recipe for a good time?

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IN&OUT OF THE KITCHEN – COUNTRY FOCUS

WINE AND DINE, THE LUXE WAY

Luxembourg is studded with Michelin star restaurants for good reasons: The excellent local wine, and handcrafted produce.

When in Luxembourg, eating and drinking well has to be at the top of the ‘to do’ list.

For one, this small country’s well made wines are one of its local secret, closely guarded by its citizens. The valley of the Moselle in Luxembourg is famous for its steep hills and vineyards. It is the birthplace of Luxembourg wines, mostly white varieties such as Riesling, Auxerrois and Pinot Gris.

Luxembourg mainly produces dry white wines and sparkling wine under the designation Crémant. There are also some rosé and red wines made, as well as some sweet wines.

In contrast to the downstream German wine region Mosel, Luxembourg has very little tradition of producing semi-sweet or sweet wines, despite a significant similarity in terms of grape varieties. Rather, the wines of Luxembourg have been produced as a kind of cold climate version of traditional, dry Alsace wines.

The hinterland of the Moselle is home to large plantations of fruit trees for the production of fresh juices, liqueurs and schnapps.

Themed hikes, such as the wine route, are fully dedicated to the discovery of this region.

With its vineyards and breweries, its producers of meats and cheeses, Luxembourg has a range of unique and enticing flavours. It is these boutique producers who shape the local landscape with their passion 50 WORLDCHEFS MAGAZINE

and expertise. Between infusions, oils, herbs and cereals “Vum Séi”, local products create a gourmet basket, which for decades has been attracting visitors, foodies and gourmets alike. Regional products are also on almost all restaurant menus, which are only too happy to put Luxembourg specialities on their card.

For great breads, check out Bäckerei vum Séi (4, am Clemensbongert, L-9158 Heiderscheid. Tel.: 89 98 88). You will have an eye-opening experience at a local farm, Bio-Haff Baltes (Um Suewel, L-9186 Stegen. Tel.: +352 26 80 37 22), where you can discover an array of goat cheese, goat milk, goatling, beef, veal and pork. Drop by Apisjungels (1a, Ieweschtgaass L-9361 Brandenbourg.

Tel.: 99 00 66) for a sweet trip, where the beekeepers and producers of honey and other bee products will have you lugging home jars of honey of impeccable quality.

FANCY A BEER-BREWING WORKSHOP?

Check out Den Heischter Béier (Den Heischter sàrl 4, Bei Clemensbongert, L-9158 Heiderscheid. Tel.: +352 89 90 62, info@ heischter-beier.lu), which offers seminars for 40€ per person for groups of 10 or more.

Check out Foodmap.lu, an interactive site with impressive information about Luxembourg’s regional specialties.

Enjoy Luxembourg, for it is truly foodie haven!

MICHELIN STAR RESTAURANTS

IN&OUT OF THE KITCHEN – COUNTRY FOCUS

RESTAURANT LA DISTILLERIE 8, rue du Château L-6162 Bourglinster Tel.: +352 78 78 78 1 mail@bourglinster.lu www.bourglinster.lu

RESTAURANT CLAIREFONTAINE 9, place de Clairefontaine L-1341 Luxembourg City Tel.: +352 46 22 11 clairefo@pt.lu www.restaurantclairefontaine.lu

GLOBAL HUB

RESTAURANT LA GAICHEL Maison 5-7 L-8469 Eischen-Gaichel Tel.: +352 39 01 29 info@gaichel.lu www.gaichel.lu

Every four years, Luxmbourg takes centre stage in the world of gastronomy. The Expogast trade fair is the meeting place for more then 3000 chefs and pastry chefs from 5 continents, who gather to showcase their culinary creations at the highest level and compete in different category’s for the Villeroy et Boch Culinary World Cup. The preparations for this top cookery event are already in full swing, with the first highlight recently marked: a draw for the starting positions among over 56 participating countries. For the first time ever, the competition is already fully booked 3 months before the event!

All the teams and individuals will need to convince the 50 well-known chefs from the high calibre international jury to win the Villeroy et Boch Culinary World Cup.

RISTORANTE MOSCONI 13, rue Münster L-2160 Luxembourg City Tel.: +352 54 69 94 mosconi@pt.lu www.mosconi.lu

The online sales for the menus of the “Community Catering”, “Junior National Teams” and “National Teams” will start only 2 months before the competition.

For any further information please visit www.vatel.lu or email cwc@pt.lu

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IN&OUT OF THE KITCHEN – CULINARY ABILITY AWARDS

IT’S NOT JUST ABOUT GOOD LOOKS

Otto Weibel from the Worldchefs competitions committee shares his passion for the ‘Edible Buffet’ concept.

BY OTTO WEIBEL – SINGAPORE

WHY I STARTED THE EDIBLE BUFFET IDEA

The whole world has so many culinary competitions. As chef participants, we put so much effort into creating these food showpieces and then throw them all away.

I was always concerned about the food wastage, especially with all my travels, you see that there are so many people in the world who do not have enough to eat.

As chefs, we have a responsibility to be responsible about the food we handle, and food wastage should be something we avoid.

I started to think ‘How can we still present the show of culinary techniques, but do not throw the food away?” So, the idea of the edible buffet came about.

THE EDIBLE BUFFET REALITY

The edible buffet concept was introduced about eight years ago and it is really quite simple. Instead of just creating a showcase food piece that is left on the exhibition stand for two days, we changed the rules of the competition. The teams will have to create a buffet that looks good AND tastes good.

The judges actually taste the buffet and rate it according to its taste. Then, we sell tickets to the visitors, so they can also taste for themselves.

This way, chefs can create food that people eventually eat, and not plastic food. For the teams, it is about working with honest, real food. When you create a cold buffet, it can be ‘tricks’, and not be edible. As chefs, our role is to create food that people eventually can eat, and not just art pieces. Which chef in a hotel or restaurant cooks food to be thrown away? Why we cook is so that someone will eventually eat the food.

We introduced the new judging criteria and now, we can even sell the food and make money from it! It is more of an experience, 52 WORLDCHEFS MAGAZINE

as now you can judge with your eyes and your palate. We started this in Singapore during the Gourmet Challenge at the Food&HotelAsia. The team had to cook in 24 hours an edible buffet with our guidelines and this really flexed their culinary muscles!

THERE ARE ALWAYS CHALLENGES

Change is never easy, and one of the first challenges was trying to convince organisers of these competitions that the buffet is still a showpiece. Some people were used to the idea that these food displays, which were heavily jellified, could be exhibited for one day. With the edible buffet rules, the team only has two hours to prepare it, and then another two hours for the guests to consume the food, as we need to fulfill the international hygiene standards. So the ‘show’ is much shorter. However, with technology these days, it is not a problem.

Everyone is snapping photos with their IPhones and we have photography and filming to preserve these works.

MY DREAM

My dream is that in the near future, all competition food will have to be edible.

When you make plastic food, it is not us.

Chefs prepare good food to be enjoyed and shared by people.

I am very happy to see more chef associations around the world realising the same points and sharing this dream. We have a bigger part to play in this and to help prevent food shortage.

Worldchefs is the official body of chefs, so we at Worldchefs should be leading the change.

We should walk the talk, and hopefully our actions will then inspire the other chefs in the world community to do likewise.

IN&OUT OF THE KITCHEN – SPONSOR PROFILE

MANUFACTURING LED BY DESIGN, QUALITY AND SERVICE

Thriving in tabletop manufacture for over 200 years, Churchill, the UK tableware manufacturer, has a forward thinking and dynamic approach to its role in the hospitality industry.

Just as the sourcing of local and sustainable ingredients has become more important over the years; design, how plates are made, the different body types and the results that help chefs deliver both back and front of house has always been an important element of Churchill’s product offering.

Design, technical requirements and technology have all led to continual investment over the last twenty years. The modern factory in Stoke-on-Trent is now equipped with the latest technology, offering an innovative product portfolio that delivers on the toughest industry standards in terms of aesthetics, quality and functionality. A new purpose built warehouse holds high volumes of stock ensuring Churchill can deliver an exceptional service to the hospitality market. Time and resource is also dedicated to considering all investments and the impact on the environment - there is a dedicated charter in place committed to reducing the carbon footprint and making environmental savings.

Recognised for leading brands Alchemy Fine China and Churchill Super Vitrified, the portfolio has developed to include classic lines and trend-led ranges, accommodating all sectors of the market. Products manufactured in the UK factory are vigorously tested to the exacting standards of the hospitality market and sold worldwide to over 75 countries.

For more on Churchill products, details behind the brands and environmental commitments visit: www.churchill1795.com

To keep up with all the latest news: Twitter: @churchill1795 Instagram @churchill_1795 Facebook /churchill1795

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IN&OUT OF THE KITCHEN – CHEFS CORNER

RAISING CHANCES The Culinary Ability Awards has found a place for people with disabilities in the kitchen.

BY CHRIS SANDFORD – IRELAND Studies have been conducted in order to identify certain principles for the employment of people with disabilities (PWD) in the hospitality industry with the aid of experts from the hospitality industry, academia, NGOs, and public organizations. Conclusions made during the research were more than favorable.

Competitors are reminded that there is a hygiene competition which will run alongside the practical competition and that no prior preparation is allowed other than cleaning vegetables and basic stock.

The competition will be judged on: creativity, workmanship, composition and presentation.

A few years ago a research magazine published an interesting opinion: “Majority of participants supported the view that employing people with disabilities would improve service quality and efficiency and reduce service cost. The reason behind this prediction was the conviction that individuals are more determined, patient and eager to push themselves forward compared with an average employee”. A year later an American journal indicated some mind blowing statistics: “There are approximately 50 million people with a disability, and about 10.4% of working-age individuals have disabilities, from which 8.7% work in service and 7.8% in food preparation and service only”. Having in mind a certain talent shortage in the hospitality industry on one hand, and an increase in the number of disabled persons on the other, the article inferred that disability inclusiveness will be a key strategy within many companies.

All competitors must have their mentor present while competing in this event, with at least 75% work made by the competitor.

PUTTING FINDINGS INTO ACTION

Knowing what great potential disabled people have, the Culinary Ability Awards was founded. This should be a backbone and give them a chance to show their talents and share their passion. Since its main purpose is organizing culinary competitions, the activities of this foundation seem to go beyond any border. Almost a decade old, Culinary Ability Awards has put up a stunning list of achievements.

The majority of the competitors ended up in full time employment; even as mentors, while others went through an equivocal life changing effects, which only had a positive impact on both – the companies and individuals.

TAKING IT TO THE NEXT LEVEL

Another proof the Culinary Ability Award does not intend to stop spreading the range of possibilities is the recent collaboration with Worldchefs and its Culinary Competition Committee on a very special project – the creation of culinary rules for the competitions intended for disabled persons. Here we present you some of its points.

Competitors have 40 minutes to prepare, cook and plate two same plated main courses of their own choice, suitable for restaurant service.

All competitors need to provide their own raw materials, cooking and serving equipment, chopping boards, pots and pans etc.

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The winner of 2014 will be awarded a scholarship with world renowned Chef Anton Mosimann (OBE) at his exclusive private dining club Mosimann’s and also crowned as a Culinary Ability Award Champion.

To get yourself involved with the Culinary Ability Awards, either as a competitor or a host, please contact: info@theculinaryabilityawards.com

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

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

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

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

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

ITALY FEDERAZIONE ITALIANA CUOCHI MR. PAOLO CALDANA TEL: +39 06 4402178 WWW.FIC.IT

ECUADOR CHEFS ASSOCIATION OF ECUADOR MR. MAURICIO ARMENDARIZ TEL: +593 2466975 WWW.ASOCHEFECUADOR.NET

JAMAICA CULINARY FEDERATION OF JAMAICA MR. DENNIS MCINTOSH TEL: + 876 871 4853 WWW.CULINARYFEDERATIONJA.ORG

EGYPT EGYPTIAN CHEFS ASSOCIATION MR. MARKUS J. ITEN TEL: +02 3748 3958 WWW.EGYPTCHEFS.COM

JAPAN ALL JAPAN CHEFS ASSOCIATION MR. TOSHI UTSUNOMIYA TEL: +81 3 5473 7275 WWW.AJCA.JP

ENGLAND BRITISH CULINARY FEDERATION MR. JIM EAVES WWW.BRITISHCULINARYFEDERATION.CO.UK

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

ESTONIA ESTONIAN CHEFS ASSOCIATION MR. RUDOLF VISNAPUU WWW.CHEF.EE

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

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

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

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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 NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. SANET PRINSLOO TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM NETHERLANDS KOKSGILDE MR. WALDRIK CREMER TEL: +31 (0) 6 53308780 WWW.KOKSGILDE.NL NEW ZEALAND NEW ZEALAND CHEFS ASSOCIATION INC. MR. GRAHAM HAWKES WWW.NZCHEFS.ORG.NZ 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

GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM

LIBERIA LIBERIA PROFESSIONAL CHEFS ASSOCIATION MR. EDWIN LAWRENCE JOSIAH TEL: +231 0776 015411 EDWINJOSIAH@LIVE.COM

GREECE HELLENIC CHEFS FEDERATION MR. MILTOS KAROUBAS TEL: +30 210 8251401 WWW.HCF.GR

LITHUANIA ASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERS MS. RŪTA ŠIUŠIENĖ TEL: +370 615 67405 WWW.LRVVK.LT

PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. AUGUSTIN BUITRON B TEL: +511 7856524 WWW.APCCAPERU.ORG

GUAM MICRONESIAN CHEFS ASSOCIATION MR. PETER DUENAS

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

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

LATVIA LATVIAN CHEFS CLUB MS. SVETLANA RISKOVA TEL: +371 29238453 WWW.CHEF.LV

MONTENEGRO CHEFS ASSOCIATION OF MONTENEGRO MR. VUKSAN MITROVIC TEL: +86 468 246 WWW.CHEFSMONTENEGRO.COM

LEBANON LEBANON HOSPITALITY SERVICES S.A.R.L MR. JOUMANA SALAMÉ TEL: + 96 136 57 655

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

CUBA FEDERACIÓN DE ASOCIACIONES CULINARIAS DE LA REPÚBLICA DE CUBA MR. EDDY FERNADES MONTES WWW.ARTECULINARIO.CU

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

MONGOLIA MONGOLIAN COOKS ASSOCIATION MR. OKTYABRI JANCHIV TEL: +976 11 460 900 WWW.MGLCHEFS.MN

FRANCE MUTUELLE DES CUISINIERS DE FRANCE MR. CHRISTIAN MILLET TEL: +33 (0) 1 42 61 52 75

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

CROATIA CROATIAN CULINARY FEDERATION MR. DAMIR CRLENI TEL: +385 42 200 351 WWW.KUHAR.HR

ISRAEL ISRAELI CHEFS ASSOCIATION MR. LEON MENAHEM TEL: +972 50 4242 600

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

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

COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. GRACE RIVERA TEL: +506 2222 2116

IRELAND PANEL OF CHEFS OF IRELAND MR. EOIN MC DONNELL TEL: +353 087 6799 408

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

PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. J. GAMBOA TEL: +632 844 2787 WWW.LTBCHEFS-PHILS.COM

LUXEMBOURG VATEL CLUB LUXEMBOURG MR. ARMAND STEINMETZ TEL: + 352 802 453 WWW.VATEL.LU

POLAND POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION MR. JAROSLAW USCINSKI TEL: +48 510 126 484 WWW.OSSKIC.ORG.PL

MACAU MACAU CULINARY ASSOCIATION MR. RAYMOND VONG TEL: +853 85983 148 WWW.MACAUCULINARY.NET

PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. FAUSTO AIROLDI TEL: +351 213 622 705 WWW.ACPP.PT

MALAYSIA CHEFS ASSOCIATION OF MALAYSIA MR. CHERN CHEE HOONG TEL: +603 9274 0217 WWW.MALAYSIACHEFS.COM MALTA MALTA CHEFS SOCIETY MR. GUIDO DEBONO TEL: +356 21 523 667 WWW.MALTACHEFSSOCIETY.ORG MAURITIUS MAURITIUS CHEFS ASSOCIATION MS. AMBA THUNGAVELU WWW.MAURITIUSCHEFSASSOCIATION.COM 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

QATAR QATAR CULINARY PROFESSIONALS MR. DAVID SOSSON TEL: +974 4479 2221 WWW.QATARCP.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 RUSSIA RUSSIAN CULINARY ASSOCIATION MR. VIKTOR BELYAEV TEL: +7 495 650 3756 SAUDI ARABIA SAUDI ARABIAN CHEF ASSOCIATION MR. YASSER B. JAD TEL: +966 2 6846266/6267 WWW.SAUDICHEFSASSOCIATION.COM

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 UKRAINE ASSOCIATION OF CULINARY WORKERS OF UKRAINE MR. MIKHAILO PERESIGHNYI TEL: + 67 503 44 12 WWW.UKRAINE-ACU.ORG.UA U.S.A AMERICAN CULINARY FEDERATION MR. THOMAS MACRINA TEL: + 1 904 824 4468 WWW.ACFCHEFS.ORG UNITED ARAB EMIRATES EMIRATES CULINARY GUILD MR. UWE MICHEEL TEL: +9714 3403128 WWW.EMIRATESCULINARYGUILD.NET

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 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 SRI LANKA SRI LANKAN JUNIOR CHEFS CLUB CONTACT: UDITHA GANEWATHIHA SLJCHEF@GMAIL.COM WWW.SLJCHEF.BLOGSPOT.COM/ VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM

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WORLDCHEFS EVENTS CALENDAR 2014 - 2015 WORLDCHEFS COMPETITIONS 10 - 13 September Thailand International Culinary Cup - Thailand 30 September - 1 October Polish Culinary Cup (National) - Poland 20 - 26 October Asia Food Festival - Battle of the Chefs (Continental) - Penang 12 - 14 November FHC China 2014 (National) - Shanghai 14 November Young Chef and Pastry Competition (Regional) - Macao 22 - 26 November Villeroy & Boch Culinary World Cup (Global) - Luxembourg 1 - 3 March 2015 Toronto Culinary Salon 2015 – Canada 31 July - 2 August 2015 American Culinary Classic – Orlando, Florida

WORLDCHEFS JUDGING SEMINARS 7 November New Delhi – India 21 - 22 November Pastry, Rookie and License Renewal Judging Seminars – Luxembourg

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