WorldChefs Magazine issue 22

WORLDCHEFS Issue 22 Anno 2018

OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

Inside Worldchefs

World Chefs Without Borders

Making a Difference

Tour for Humanity

Congress & Expo 2018 A Resounding Success

International Chefs Day Be Part of It

SpeeDelight: maximum taste at record speed SpeeDelight is the new Electrolux professional solution for businesses on the move: it’s a dual-plate appliance with the first and only combination of three direct and indirect cooking technologies.

Serve delicious food fast: more than a snack, it’s a complete taste experience.

+ speed

+ quality

= energy

Discover more about the new Electrolux ingenious high speed cooking solution: professional.electrolux.com

1 minute to

CONTENTS IN&OUT OF THE KITCHEN 43 IN&OUT OF THE KITCHEN NEWS 46 DON´T BREAK THE HOLLANDAISE! 42 PERFECT MEDIUM DICE 48 NUTRIPRO – PORTION AWARNESS 56 WORLDCHEFS COMMITTEES 2016-2020 60 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS 62 APPROVED SCHOOLS 10

16

18

23

64 WORLDCHEFS EVENTS CALENDAR 2018-19

26

WORLDCHEFS AND YOU We invite external columnists to submit articles and express their views on issues related to the culinary industry.

These articles are not necessarily the official view of Worldchefs.

If you wish to express your point of view please contact words@foodcult.com.sg

04 FROM THE PRESIDENT 06 CELEBRATING 90 YEARS OF EXCELLENCE 07 WORLDCHEFS NEWS 10 WORLD CHEFS WITHOUT BORDERS 16 FEED THE PLANET 18 INSIDE WORLDCHEFS

SPECIAL THANKS TO: AMT - Gastroguss Anchor Food Professionals Boiron Chef Works City & Guild Dilmah Electrolux Professional HUG Koppert Cress Malaysian Palm Oil MLA - Meat & Livestock Australia Nestlé Professional Quantum VanDrie Group VITO Worldchefs Young Chefs Club

23 OUR GUIDE TO WORLDCHEFS CERTIFICATION 26 A MILESTONE OF A CONGRESS

38

37 5 REASON TO ATTEND WORLDCHEFS CONGRESS & EXPO 2020 38 INTERNATIONAL CHEFS DAY

WWW.WORLDCHEFS.ORG 46

WWW.WORLDCHEFS.ORG

3

FROM THE PRESIDENT GREETINGS TO ALL! I am taking this opportunity to thank you for all your great support and efforts. We are striving hard to become better and better and all the team of the Executive Committee, the Board of Directors, the Office Team and Executive Director are doing their utmost best to go forward and to serve you.

We have had some changes in the office, with team members leaving and new colleagues joining us. I assure you that we are always on track and growing. At the same time, we are very thankful to all our sponsors and strategic partners, because without all of you we could not achieve our goals.

THOMAS GUGLER WORLDCHEFS – PRESIDENT

The newly established Worldchefs Academy is doing fine and we are very proud that we could launch this noble project in collaboration with Nestle Professional at the Worldchefs Congress in Kuala Lumpur.

There have been lots of interest and enrolment and it shows that education is the key element to professional success.

The next big event will be the Culinary World Cup in Luxembourg this November where we will have our bi-annual Board of Directors meeting. It is wonderful to combine hard business meetings during these events.

At the same time, I want to thank the Presidents of the National Associations and their members who are hosting so many culinary competitions all around the globe, holding the Worldchefs flag up high. So many efforts are going into this field, and the entire global Worldchefs community is a great support. At the same time I want to thank Rick Stephen, Continental Director in Asia for his efforts in leading the Global Chef Challenges for many years. He has given so much and we are sorry to see him go. His successor will be Rudolph Mueller from the Culinary Committee and we warmly welcome him on board.

I personally enjoyed the Worldchefs Congress in Malaysia a lot and want to thank everyone involved from the bottom of my heart. The entire Worldchefs team did a great job. All the people at the front and back of the scenes did a marvellous job. A big thank you to Andy Cuthbert, the Congress Chairman, and his team.

I’m happy to see new members have joined Worldchefs and this makes us all proud to grow our Chefs family bigger and bigger.

We are going to have a fantastic event, the World Heritage Cuisine Summit in Amritsar, India from 11 to 14 of October, where more than 40 nations are taking part.

The work for the next Worldchefs Congress in Saint Petersburg, has already started and as we all know time is flying. We will have the great chance to explore this magnificent city in 2020.

Sending you all the very best culinary regards and looking forward to seeing you personally somewhere around the globe.

WORLDCHEFS MAGAZINE COVER PHOTO PHOTO BY SHUTTERSTOCK

PUBLISHER WORLDCHEFS WORLDCHEFS 15 RUE TIQUETONNE 75002 PARIS FRANCE T: +33 (0) 1 80 06 58 30 E: OFFICE@WORLDCHEFS.ORG

MANAGING DIRECTOR RAGNAR FRIDRIKSSON RAGNAR@WORLDCHEFS.ORG

MANAGING EDITOR JENNY TAN WORDS@FOODCULT.COM.SG

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

DO YOU WISH TO ADVERTISE OR PUBLISH ARTICLES IN THE MAGAZINE PR & MARKETING CONNIE LAU CONNIE@WORLDCHEFS. ORG

EXECUTIVE COMMITTEE PRESIDENT THOMAS GUGLER VICE-PRESIDENT MARTIN KOBALD SECRETARY GENERAL CORNELIA VOLINO ASSISTANT VICE PRESIDENT UWE MICHEEL PRESIDENT AMBASSADOR LIAISON ASIA KK YAU ADDITIONAL BOARD OF DIRECTORS CHARLES CARROLL PAST PRESIDENT

MAURICIO ARMENDARIS CONTINENTAL DIRECTOR AMERICAS

ANDY CUTHBERT CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

NEIL ABRAHAMS CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHEN CONTINENTAL DIRECTOR ASIA

NEIL THOMSON

Thomas A. Gugler Worldchefs President

CONTINENTAL DIRECTOR EUROPE NORTH

ALAIN HOSTERT CONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGI CONTINENTAL DIRECTOR EUROPE SOUTH

4 WORLDCHEFS MAGAZINE

Afternoon Tea for the 21st Century is an evolution of Dilmah’s 8 year journey with the Dilmah Real High Tea Challenge.

THE

4

EXPERIENTIAL ELEMENTS

TASTE

ELEGANCE

GOODNESS

PURPOSE

The primary experiential element that should be fulfilled for a 21st Century experience: Good taste, including aroma, flavour, texture and taste harmony in culinary or mixology presentations.

Afternoon tea for the 21st century is an occasion that is characterized by indulgence. Elegance in taste harmony, presentation of food, presentation and service; including the table layout, menu, and other elements fulfill this.

Relative to the natural antioxidant potential in tea, the selection, preparation and presentation of teas should be made in such a manner that does not compromise the wellness in tea.

Amongst the chief reasons for the existence of Dilmah, is a commitment to enhancing the lives of the less privileged.

Whilst Afternoon Tea for the 21st Century presents a tasteful and healthy experience, incorporation of ‘purpose’ in relation to humanitarian and environmental aspects is as important.

www.teainspired.com TeaGastronomy

Dilmah

DilmahCeylonTea

DilmahRealTea

#teainspired

WORLDCHEFS – 90TH ANNIVERSARY

CELEBRATING 90YEARS OF EXCELLENCE

TURNOVER GROWTH BETWEEN 2005-2017 Thousands 1.200 1.000

RAGNAR FRIDRIKSSON

800

MANAGING DIRECTOR, WORLDCHEFS

600

As we celebrate our 90th anniversary Worldchefs is looking fresher then ever. What started 90 years ago as a friendly network for social and cultural exchange between chefs’ associations in 16 countries is now a global body uniting millions of chefs across 110 nations, dedicated to improving culinary standards around the world, and to bringing education and livelihood to those in need.

Worldchefs is engaged in a vast amount of activities with the support of our approximately 200 board and committee members. To maintain focus on priorities we are guided by the four established pillars: education, competitions, humanitarian & social responsibility and events & networking.

400 200 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

INCOME & EXPENSES Income

Expenses

Profit or loss

Thousands 1.200 1.000

WORLDCHEFS PROGRAMS & ACTIVITIES

800 600

Education Programs

Competition

Certification

Global Chefs Challenge

RQCE

Judge Seminar & Competition Endorsoments

Worldchefs Academy

Art & Science

Digital Judging

Feed the Planet Humanitarian

Sustainability Education Education for Employment Food Waste Challenge Sustainability Awareness International Chefs Day

Communication Marketing & Events

Office

Worldchefs Magazine

Sponsorship & Fundraising

Social Media

Member Services

Website & Mobile APP

Committees Support

Events & Trade Shows

Admin/ Accounting/Legal

Congress & Expo

IT Development

400 200

WCWB

2016

2017

professionals, each of different nationality and speaking in total 10 different languages.

Considerable resources have been allocated to improving communication, both internally and externally.This investment is bearing its fruits with increased reach and engagement through our different websites, myChefspace community platform, apps and social media.

CONNECT WITH US:

The achievements of recent years bear witness to the progress we have made. As the figures show, since 2004 we have grown from a turnover of under € 50 000 to reach 1.1 million Euros in 2017.

During this period we have transformed the organisation by opening up our own headquarters in Paris that now has a staff of 8 employees.

The association is more then ever financially solid reaching a record turnover in year 2017 of € 1.072.450, exceeding the 1 million Euro mark for the first time and net profits of € 92.917.

Due to this rapid growth, the organisation’s needs are constantly changing and increasing. Since establishing the Worldchefs’ office and its first part-time employee in 2009, the organisation has now grown a to team of 8 persons from senior managers to young dedicated

6 WORLDCHEFS MAGAZINE

www.worldchefs.org www.worldchefscongress.org www.howtofeedtheplanet.com www.globalchefschallenge.org www.worldchefswithoutborders.org www.worldchefsacademy.com www.facebook.com/wacsworldchefs Download our App: Worldchefs As the global voice of the culinary industry, Worldchefs will continue to bring education to our members, and value to society. We will do so without any consideration to gender, age, colour, religion, politics or borders. This is our legacy. This is Worldchefs.

Ragnar Fridriksson, Managing Director

WORLDCHEFS – NEWS

THE ITALIAN CHEFS FEDERATION TURNS 50!

WORLDCHEFS MOURNS THE PASSING OF CHINESE CUISINE ASSOCIATION’S PRESIDENT SU

What better way to celebrate an anniversary than with a big party in Rome? The Italian Chefs Federation celebrated their 50th anniversary with the National Assembly of Cooks on 9 April, followed by an elegant gala dinner at the Palazzo Brancaccio.. On the following day, after a solemn ceremony in the Capitol, the Italian Chefs’ Federation and its President Rocco Pozzulo, celebrated with numerous guests, journalists and key political and institutional figures that included Worldchefs’ President

Thomas Gugler.

Though President Su passed away in May 2018, his legacy will live on forever in the many wonderful things he did for China, the Chinese Cuisine Association and the country’s hospitality industry. President Su was the link between Worldchefs and China and it was through his vision and keen foresight that opened China’s culinary scene to the rest of the world. His efforts throughout the years led to Chinese chefs competing in the Culinary Olympics, being active members on Worldchefs committees and the growth of young chefs in China.

We celebrate the life of President Su and remember his vast achievements and legacy.

THE NEW SOURCE OF INSPIRATION FOR EVERY CHEF Having worked with a team of professional chefs for the past six years to test and develop new recipes, Gastronomixs prides itself as being the new go-to source for culinary inspiration to more than 20,000 chefs from around the world. What sets Gastronomixs apart is that it provides a library of preparation techniques for a single ingredient, which helps to simplify the creative culinary process for chefs. Whether you’re looking for creative uses for truffle, smoked potato or fermented carrot, Gastronomixs has got you covered. To enjoy full access to their library, choose from a monthly subscription fee of £6 or £60 per year. Head to www.gastronomixs.com for full details.

WORLDCHEFS NEWS MAKKAH MAKES ITS MARK ON SAUDI ARABIA’S CULINARY SCENE Makkah proves that it’s not just one of the holy cities of Islam, but also a city of culinary excellence! At the second annual Inter-Hotel Culinary Competition – Mystery Box Challenge, three of Makkah’s leading hotels, Anjum Hotel Makkah, Swissôtel Al Maqam Makkah and Le Méridien Towers, were crowned best hotel kitchens in Saudi Arabia.

Organized by The Hotel Show Saudi Arabia, it was an intense competition with only three hours to prepare a four-course menu using the mystery box ingredients which were only unveiled as the chefs entered the kitchens. The completed dishes were then judged by a prestigious jury chaired by chef Yasser Jad, Founder and President of the Saudi Arabian Chefs’ Association.

Head chef Anas Mohammed Ayyub Ansari of Le Méridien Towers Makkah, whose dish of Stuffed Chicken Breast with Peaches won the team their gold medal said, “This feeling is indescribable – all chefs dream to be crowned as Saudi Arabia’s top hotel kitchen and we are very proud to win the gold for our hotel”.

WWW.WORLDCHEFS.ORG

7

WORLDCHEFS – NEWS

LATIN-AMERICAN COUNTRIES TO BENEFIT FROM CULINARY TECHNIQUES GUIDE

WORLDCHEFS AND THE AMERICAN CULINARY FEDERATION MOURN THE PASSING OF L. EDWIN BROWN With the passing of L. Edwin Brown on 25 May 2018, America’s culinary scene has lost one of its most illustrious figures, but his legacy will surely live on.

Born in Centre Hall, Pennsylvania, Mr Brown started his career in the food industry at The Nittany Lion Inn when he was 17 years old.

A dedicated worker, he involved himself in all areas of the inn and earned enough to cover his university tuition. He graduated with a bachelor’s degree in hotel administration in 1958 and was promoted to the inn’s food and beverage manager, a post he held till 1969.

As an educator, he curated a three-year, 6,000-hour apprentice programme that was designed to transform culinary students into professionals. The programme was adopted by the army, recognized by the Department of Labour and is still considered the model for modern culinary education.

He received many accolades and awards for his work but not only was he passionate about food, cooking and travel, he was also extraordinarily kind. “He knew everyone’s name, even the names of their children and in turn, everyone knew him. I never went to a competition or event where ‘Uncle Ed’ didn’t have friends everywhere. Any chef who has ever attended school owes him a debt”, said ACF Board President Stafford DeCambra.

8 WORLDCHEFS MAGAZINE

myCHEFSPACE – AN INTERNATIONAL NETWORK OF CHEFS AWAITS! Whether you’re a junior chef, a culinary leader in-charge of a whole kitchen, or just a foodie, myCHEFSPACE was made just for you.

Created by Worldchefs, myCHEFSPACE is a global social network where you have the opportunity to enhance your career as a professional chef, interact and connect with an international community of chefs, while keeping up to date on the latest trends and news in the food industry.

Today, myCHEFSPACE community has more than 10,000 food lovers in its network and is available on Worldchefs www.worldchefs. org, IOS and Android systems. What are you waiting for? Get your free account today and start networking!

The brand-new Culinary Techniques Guide, a joint project by Nestlé Ecuador, Worldchefs and the Ecuador Chefs’ Association aims to revolutionise the teaching of gastronomy in Ecuador and across Latin America. The guide was unveiled at a launch party in April and presided by Worldchefs Secretary General Cornelia Volino, Minister of Commerce Pablo Campana, members of the Ministry of Tourism and representatives from the Peruvian and American embassies.

Containing basic cooking methods, the Culinary Techniques Guide follows international standards for food safety set by the World Health Organisation (WHO) which will enhance the overall quality of the food industry in Latin-America. As the first country where this project has been developed, the guide will be distributed free of charge to 80 gastronomy schools across Ecuador, as well as applied in 17 other Latin-American countries.

WORLDCHEFS – NEWS

ASKIHMCA STUDENTS CONFERRED WITH WORLDCHEFS COMMIS CHEF CERTIFICATION

ASPIRING CULINARY STUDENTS CAN REJOICE AS WORLDCHEFS LAUNCHES WORLDCHEFS ACADEMY At its 38th Biennial Congress held from 11 to 14 July 2018, Worldchefs officially launched the Worldchefs Academy, an online platform and mobile app designed to offer a culinary education to aspiring students without any means, mobility or flexibility to attend a fulltime culinary course. Funded by the Nestlé Pro Gastronomia Foundation and created with the expertise of the Worldchefs Academy Development faculty, the curriculum covers the basics of culinary professionalism, food service operations, food hygiene and sanitation, basic cooking and culinary nutrition.

The program can be used as a complete curriculum on its own, to supplement other courses or even as a theoretical component

to a kitchen apprenticeship. Offered free of charge, it was designed to provide students with a flexibility to learn anytime, anywhere.

After completing their final online assessment, students will receive their Worldchefs precommis chef certificate and badge – a critical first step for those looking to join the professional kitchen. Said Worldchefs President Thomas Gugler, “At Worldchefs, it’s important to give aspiring individuals the opportunity to pursue a proper, wellresearched and developed learning system.

And proper learning means from a-z, ensuring that this opportunity is available all over the world, allowing them to travel and really build on their career.”

It was a proud day for more than 100 students from ASK Institute of Hotel Management and Culinary Arts (IHMCA) as they were conferred with Worldchefs Commis Chef certification at the Sahar Pavilion Hotel in Bangalore, on 18 August 2018. The students were from different programmes, including Master Diploma in Culinary Arts and Patisserie program and International Diploma in Hotel & Hospitality Management. The convocation ceremony began with a welcome address by Prof. Antony Mahendran, Director of ASKIHMCA followed by the presentation of the certificates by Chef John J Clancy, Worldchefs Education Director and Senior Lecturer, Culinary Arts of Dublin Institute of Technology. Many of the students shared their experience on this journey and also thanked the management of ASKIHMCA for providing them with Industrial Exposure Training and the opportunity to do their placement programme at five-star hotels in India and overseas.

CHEF MENTOR AWARDS HONOURS PROMINENT WELSH CHEFS The inaugural Chef Mentor Awards, a two-day event held as part of the H&C Expo, brought together leaders from restaurant, hotel, catering and education establishments across the UK to celebrate those who have trained and nurtured chefs.

The award for Best Hotel Chef Mentor went to Executive Head Chef Hywel Jones of Lucknam Park at Colerne. “Amazing, it’s quite humbling.

To be a good mentor, you have to have been mentored by good people. I’ve had some very

good mentors during my career, including my parents”, says chef Hywel. The Best Contract Catering Chef Mentor award was given to Colin Gray of Capital Cuisine. Chef Colin, Vice-President of the Culinary Association of Wales and a Worldchefs Judge was shocked to receive the award. “I didn’t expect to win.

I’ve been involved in mentoring chefs over the years without expecting recognition. To be honoured in this way is very humbling and will hopefully inspire other Welsh chefs to become mentors”, says chef Colin.

WWW.WORLDCHEFS.ORG

9

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

MYANMAR TOUR FOR HUMANITY A CHEF’S SOCIAL RESPONSIBILITY World Chefs Without Borders (WCWB) launched its 1st Chefs Social Responsibility global event with the Myanmar Tour for Humanity in Yangon, on the 10th Anniversary since Cyclone Nargis. 60 Chefs from 22 Worldchefs National Member Societies travelled to Yangon at their own expense to raise funds together with the Myanmar Chefs Association and to cook for zero hunger in a world where humanity must come first.

BY CORNELIA VOLINO WORLD CHEFS WITHOUT BORDERS

10 WORLDCHEFS MAGAZINE

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

WCWB Chairman Willment Leong said “Chefs may not be able to change lives, but with our Chefs Social Responsibility initiative, we can make a difference. Convert your ego to sharing and it will not only make you a great chef, but also a great person.”

FULL SUPPORT The tour kicked off at Pullman Hotel Yangon with a VIP Gala Dinner for 200 guests led by Chefs: Tony Khoo, Myanmar; Chef Tony Chang, Taiwan; Chef Mak Kam Kui, Hong Kong; Chef Louis Tay, Singapore; Chef Buddy Trinidad, Philippines; Chef KK Yau, Malaysia and Master Pastry Chef Louis Tanuhadi from Indonesia, who arranged all chocolate and dessert items for this event, and sponsored a Chocolate Art Vocational Training for Myanmar Young Chefs, creating 25 chocolate art displays and 750 pralines for the Gala Dinner as a real WCWB Vocational Training opportunity.

Special guests attending the event included Myanmar Hotels and Tourism Union Minister, His Excellency U Ohn Maung; UBM Myanmar General Manager, Fraser Hawkes, who also contributed personally and later joined the Chefs on the Tour; and the Tour partners, sponsors and supporters.

All funds raised at the dinner contributed to the Myanmar humanity aid and relief initiative led by Oliver Esser Soe Thuet, President of the Myanmar Chefs Association.

Throughout the WCWB Myanmar Tour for Humanity, chefs would use their skills and dedication to raise awareness of those lacking sufficient resources for their communities and families.

FOR THE COMMUNITY “Hunger should not be tolerated and the basic necessities of life must be provided to those who need our help. We came together in Myanmar for this tour because we are chefs, we have no borders!” – Willment Leong The first community event on the WCWB Myanmar Tour for Humanity organized by Chef Oliver E. Soe Thet, President of the Myanmar Chefs Association was held at the Shwedagon Pagoda, the most sacred Buddhist pagoda in Myanmar, where the Chefs prepared and distributed 4500 meals to the local community. It was the first time this type of event was approved by the Yangon State Government and was strongly supported by the Hotels and Tourism Union Ministry.

The Tour continued by boat on the Ayeyarwady River Delta. When they landed in Twantay City, the Chefs were greeted on the pier by Abbot U Yi Wa Ra Seyadaw with 150 orphan children of the Dhamma Linkara Monastery and 50 students accompanied by Mr. Zaw Kyi, a Free School teacher & philanthropist. Stationary packs with school supplies and dry food relief packs were distributed to the children, and the Chefs purchased vegetables from the local market to encourage its economy and then prepared meals on the boat for the villages ahead.

The Chefs were introduced to Myat Bhone Nadi, a survivor of Cyclone Nargis currently living at the Dhamma Linkara Monastery and his friend who helped share Myat’s brave story.

WWW.WORLDCHEFS.ORG

11

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

12 WORLDCHEFS MAGAZINE

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

My name is Myat Bhone Nadi. I was born in a small village of Iodputta Township, Ayerrawady Division. My parents worked in the farm and took care of 4 children. Our village ran out of luck when I was 6. That day, the weather was fine in the morning and afternoon. But in the evening, it’s getting windy and heavy rain. We thought it would be another bad weather like every year. When it started to get dark (around 7), the rain increased and the wind started demolishing our village. The village was flooding and our house was in water. Our family and the villagers ran and stayed in a big boat from the village. The water level was higher and the wind speed destroyed every house and the trees. The boat was moved away by water waves and we started screaming. My father tried to tie the boat to a tree nearby. He took the rope and dived into the water. But that was the last time I saw my father. He sank. The boat also sank a few minutes later and everyone on board was separated. I found a wood in the water and grabbed firmly but I passed out. I woke up on an island on the dead bodies.The dead bodies were everywhere. Some villagers on that island saved me. I survived but I lost all my family and friends. 3 days later, the rescue team arrived to the island called Main Ma la. A woman from that village told me that she wanted to adopt me but I wanted to come to Twontay Township. Sayadaw Yay Wa Ta from Dhamma Linkara Monastery saved all the children of Nargis Cyclone’s victims. He takes care of us and gives us education. Now I am 16 and studying 9th grade in High School.

Thousands of villagers and children from 20 villages gathered together between Napyaw su Village and Ka yin Kyaung Village to welcome the Chefs and show appreciation for their humanitarian efforts. In addition to the 10,000 meals prepared and provided to the villagers and children, sporting items and WCWB teddy bears were also shared. A total of 8100 dry food relief packs was distributed throughout the day by the Chefs.

As a finale to the boat trip, the Chefs released 50,000 young milk fish in the Ayeyarwady River Delta near Ka yin Kyaung village to help replenish the food supply for the years ahead.

In addition to participating in the Tour, Chef Eddy Nielsen, the oldest participating Chef (68 years old) demonstrated another example of CSR - Chef Social Responsibility by donating a variety of slightly used kitchen knives that he brought from Denmark to a local culinary school.

WCWB acknowledged all the participating chefs and presented them with WCWB Medals of Humanity during the WCWB Myanmar Tour for Humanity Farewell and Appreciation Dinner. The VIPs for this event included the 12 local labourers that assisted in the delivery of the dry food relief packs during the Tour, who were also awarded WCWB Medals of Humanity for all their tireless efforts and contributions.

Worldchefs Managing Director, Ragnar Fridriksson and media specialist Linh To were also recognized for all their support and contributions, and a very special appreciation was extended to Oliver E. Soe Thet and his wife, Khin Khet Khet Khaing for organizing such an incredible and monumental humanitarian global initiative.

Myanmar Chef Association President Oliver E. Soe Thet shared the country’s appreciation with the Chefs, “The Myanmar people in Yangon, the Delta and throughout the Nation, are proud and thankful for the efforts and support of World Chefs Without Borders, in particular the 60 Chefs from 22 countries that came together and initiated such a once-in-a-lifetime event in Yangon and Nargis Delta.”

WWW.WORLDCHEFS.ORG

13

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

WCWB MYANMAR TOUR FOR HUMANITY PARTNERS & SPONSORS City Mart Daw Win Win Tint MSL International Seafood & Industries Company Ltd. Mr. Ang UBM - Global Exhibitions Mr. Fraser Hawkes Laguna Lodge - ECO Hotel, Ngapali Beach, Myanmar Tulip - Embassy of Chocolate Mr. Louis Tanuhadi, Indonesia Van Drie Group - Dutch Veal Mr. Paul Beltmann Premium Distribution Service Mrs. Wang Li Jun Dagon Beverages Mr. Chang Chingfook Royal Irrawaddy Cruise Daw Ce Ce Nagar Pyan - Fine Myanmar Tea Aghee - Zaw Nestle Professional Mr. Chonsit Arsirapongpisit Carlsberg Beer Mr. Jannick Christensen Inya Lake Hotel - Yangon Mr. Suki Sigh Shwe Yin Mar Organic Coffee Daw Thuzar Myint Grand Cherry Xeno Mrs. Cherry & Team Park Royal Hotel Mr. Sergio Zanetti Pan Pacific Hotel Mr. Markus Krickelberg Fonterra - Anchor Mr. Zaw Naing Mulwarra Lamb Mr Rory Maggi Assisting the Amazing EFF - ECO Friendly Fuel Ko Thaw Thaw Lin Real California Milk Khun Theerave Rougis Sarlat, France Grand Twin Brothers Distribution Grand Twin Brothers Ltd Mr. Marvin Bega - Cheese Australia Grand Cherry Xeno - Distribution German Dental Public Health Dr. dent Julia Fruehbuss Htike GAS Mandalay Aung Naing Thu UNI Micro Vegetable Mrs. Hnin Wai Oo Hlaing Family,- Vegetable Supply Chef Kyaw Kyaw Tin Tin Thein,- Meat SupplIer Chef Taing Kyaw Richmond Lim WCWB COMMITTEE PARTICIPANTS (EACH CONTRIBUTED 1000 EUROS) Willment Leong, WCWB Chairman - THAILAND Oliver E Soe Thet - MYANMAR Cornelia Volino - CANADA KK Yau - MALAYSIA Arni Arnorsson - ICELAND Ray McCue - USA Mak Kam Kui - HONG KONG Chih-Teng (Tony) Chang - TAIWAN Tony Khoo - SINGAPORE WCWB AMBASSADOR PARTICIPANTS (EACH CONTRIBUTED 1000 EUROS) Leons Tan - SINGAPORE Nielsen Johnni Eddy - DENMARK Tapio Laine - FINLAND Kristine Øvrebø - NORWAY J.A Ventura - PHILIPPINE Cam Thien Long - VIETNAM WCWB MYANMAR TOUR FOR HUMANITY ADDITIONAL PARTICIPANTS (EACH CONTRIBUTED 1000 EUROS) Khin Khet Khet Khaing - MYANMAR Hermann Feigl - AUSTRIA Jason Pan Jian Jun - CHINA Deng Huo Ping - CHINA Qian YiBin - CHINA Jason Zhong – CHINA Wang Qing - CHINA Tang Xi Peng - CHINA Yin QinLin - CHINA Rene C Esser - GERMANY Daniel Schneider - GERMANY Stefu Santoso - INDONESIA Jackson Pang - MALAYSIA Yap Ron - MALAYSIA Shan Li Aung - MALAYSIA Wang Li Jun - MYANMAR Eric Wong - SINGAPORE Kumar Chalise - NEPAL

14 WORLDCHEFS MAGAZINE

Suresh Sijapati - NEPAL Kim Jeong Hak - SOUTH KOREA Chien i-Chan - TAIWAN Ho Yu Jen - TAIWAN Chen Wen Ho - TAIWAN Ku Ching Wen - TAIWAN Jimmy Chang Chen Ming - TAIWAN Sung Huang Chih - TAIWAN Huang Chi Ming - TAIWAN Wang Pin Sheng - TAIWAN Lin Yi Ming - TAIWAN Fraser Hawkes - UNITED KINGDOM Lenard Rubin - USA Charles Ling - HONG KONG / Represent Rudy Muller and Ricky Chan Ken Tse - HONG KONG /Represent Andreas Muller DONATE BUT NOT PARTICIPANTS (EACH CONTRIBUTED 1000 EUROS) Emirates Culinary Guild - UAE Martin Kobald - AUSTRIA Otto Weibel - SINGAPORE Kong Kok Kiang - SINGAPORE Matthew Yim - SINGAPORE Aiden Ahn - SOUTH KOREA Xia Jinlong - CHINA Ben Zheng - CHINA Rudy Muller and Ricky Chan - HONG KONG Andreas Muller - HONG KONG GALA DINNER FUND RAISING CHEFS AND MC PARTICIPANTS Louis Tay - SINGAPORE Buddy Trinidad - PHILIPPINE Louis Tanuhadi - INDONESIA MC Christ Gan - MALAYSIA German Jazzhouse Band - Rene Esser, Stefan Michalke, Christy Gibson & Clarence from Germany, Yangon and Bangkok volunteered to play at the Gala and Farewell Dinner SUPPORTING MYANMAR CHEFS Mya Win Kyaw Kyaw Nay Min Tun Saw William Min Ko Aung SUPPORTING THAILAND CHEFS Aek Charttrakul Kamput Na Takuatung Jamnong Nirunsan Teerapat Teeyasoontranon Kritsorn Smitabhindu MYANMAR VOLUNTEER CHEFS Nay Min Htun - Yangon Mya Win - Ngapali Rakhine Kyaw Kyaw - Yangon Romeo - Nay Pyi Taw Ye Nanda - Yangon Zaw Lay - Inle Lake Shan Andrew@Tin Shwe - Kenya Khin Khet Khet Khaing - Ngapali Rakhine Saw Sandy - Yangon Kay Khaing - Yangon Naing Oo - Yangon MANDALAY VOLUNTEER CHEFS Min Min Tun, Thet Naing, Pyae Phyo Maung, Thant Ko Ko Lin, Yan Kyaw Tun, Lin Lin Oo, Tun Naing, Kyaw Myo Thant, Nyi Nyi Tun, Aung Thaw, Ye Naing SUPPORTING MALAYSIAN CULINARY STUDENTS SHAN LI ONG Norly Binti Ramly, Eric Lai Kam Wing, Mohanad Nazrul Bin Maleh, Haziq Amani Bin Taheran, Nur Azimah Binti Mohamad Yatim, Danial Anvbarasan Anpalagan, Samuel Ho Chu Cheng, Liew Chong Han, Soow Sau Rong & Ong Ho

WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS

WHAT WAS THE BIGGEST CHALLENGE?

BEHIND THE SCENES WILLMENT LEONG Chairman of World Chefs Without Borders shares his thoughts

Communication was our biggest challenge. In order to save cost so we can reserve more funds for the villagers, we did not engage any professional event company to organize the event. The entire 9 months of planning and execution was solely done by the World Chefs Without Borders committee. This meant that on top of their daily jobs, the chefs had to communicate with all participating chefs and partners in Myanmar.

HOW IS THIS DIFFERENT FROM THE OTHER EVENTS?

HOW DID THIS IDEA COME ABOUT? It has always been our dream and plan to gather passionate chefs to participate in a major charity event. Most chefs are very passionate in helping others but the issue we identified was that there is a lack of a dedicated platform, which led to us pioneering this project. Each chef needs to contribute 1000 euros plus their own flight to travel to Myanmar. After all the costs have been deducted, the remaining amount went to 12,000 hot meals and 8,000 dried food relief packs for the villagers in Myanmar.

WHAT WAS THE INTERNATIONAL PARTICIPATION LIKE? We had 65 chefs from 24 countries, which included the Korea Chefs Association President and Indonesia Chefs Association President.

Most of our past humanitarian efforts focused more on responding to natural disasters. With this event, we are able to plan and arrange to meet the villagers and spend time to understand their needs.

WHAT ELSE CAN CHEFS EXPECT FROM WORLD CHEFS WITHOUT BORDERS? More of such events, and we are exploring new platforms to encourage more chefs to contribute to Chefs Social Responsibility (C.S.R). This is my personal belief: If you don’t believe in helping others without any return, it does not mean that others will not do so. If you cannot perform your C.S.R due to whatever reason, you can still do your part and encourage them. At the end of the day, we must recognise we are chefs and we have no borders.

WWW.WORLDCHEFS.ORG

15

WORLDCHEFS – FEED THE PLANET

#FEEDTHEPLANET The planet is not in good shape. What can we do about it?

16 WORLDCHEFS MAGAZINE

WORLDCHEFS – FEED THE PLANET

THE FACTS We produce enough food to feed approximately 9 billion people each year. Of the 4 billion metric tons of food we produce each year, one third is wasted, costing the global economy nearly $750 billion annually.

1 in 9 people go to bed hungry every night. Based on a study from the Ministry of Agriculture in France, we have acknowledged that within the collective catering, we waste an average of 167 grams of food per person. In the commercial catering sector, we waste an average of 211 grams of food per person.That includes the traditional restaurants with 230 grams, the gastronomic restaurants with 229 grams and finally the fast food with 175 grams.

WHAT’S THE PLAN? Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals, and to support people in need through emergency relief, food poverty alleviation, and education. Founded by WORLDCHEFS, it is run in partnership with Electrolux and AIESEC. Because we Love Food, we Hate Waste and we want you to Save Money, we devoted 1 full day at the Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia to talk and listen to different top keynote speakers to try finding the solution.

Chris Koetke, the Feed the Planet Chairman, introduced to 7 000 chefs a new program designed by Worldchefs called: The Food Waste Challenge! The Worldchefs Food Waste Challenge for Foodservice Operations is a way for restaurateurs, chefs, and cooks to learn about how to reduce food waste in their kitchens and commit to reducing their own food waste.

THE FOOD WASTE CHALLENGE CONSISTS OF TWO SUB-CHALLENGES: The Back of the House Challenge.

The Front of the House Challenge.

HOW CAN YOU SIGN YOURSELF UP TO THE BACK OF THE HOUSE CHALLENGE FOR FREE? 1. Sign up for the Challenge on the Feed the Planet website: www. howtofeedtheplanet.org 2. Kick-off day for Back Of the House (BOH) challenge (There will be a kick-off day that will mark the actual start of the challenge. On this day, there will be a webinar that will explain the steps of the challenge and provide pointers for how to do it in your foodservice operation.)

3. Measurement with Toolkit (For the next 3 months, each participant will commit to weighing the kitchen food waste (Back of House food waste).

6. Final submission of your BOH* results (3 months later—at the midway point—we will have a webinar check-in and inspirational/ educational presentation.)

4. Submission of Commitments (3 months later will begin the waste reduction portion of the challenge.This will begin with another webinar and a commitment of each participant to reduce the back of house food waste by a certain percentage over a 6 months period)

WHAT’S NEXT?

5. Webinar check-in with inspirational presentation (3 months later—at the midway point—we will have a webinar check-in and inspirational/ educational presentation.)

The Feed the Planet team will promote the Front of the House Challenge!

For more information about Feed the Planet please visit www.feedtheplanet.worldchefs.org

WWW.WORLDCHEFS.ORG

17

WORLDCHEFS – INSIDE WORLDCHEFS

MAKING A DIFFERENCE How can we contribute and better the lives of others?

WORLD CHEFS WITHOUT BORDERS COMMITTEE WILLMENT LEONG Chairman – Thailand

HOW LONG HAVE YOU BEEN INVOLVED AS CHAIRMAN OF THIS COMMITTEE? I was appointed by Worldchefs in 2013 to be the World Chefs Without Borders Committee Chairman HOW IS THE WCWB COMMITTEE STRUCTURED? We have 10 committee members from 10 different countries who are each responsible for various roles such as organising a fund-raising gala with a solid background award-winning culinary competitions, the social media team promoting WCWB, education team conducting workshops for the young / professional chefs in term of charity, food waste and skill development, emergency task force team for natural disasters and financial team.

WHAT TYPES OF PROJECTS OR INITIATIVES CAN WORLDCHEFS MEMBERS EXPECT FROM YOUR COMMITTEE? Our committee is experienced in large scale coordination in regard to aid relief efforts for natural disasters, organising a fund-raising event for either a local charity fund or towards WCWB global emergency relief fund.

WHAT CAN WORLDCHEFS MEMBERS LOOK FORWARD TO FROM YOUR COMMITTEE IN 2018 AND 2019?

Most of WCWB project or initiatives are posted on Worldchefs.org, the World Chefs Without Borders Facebook page or they can contact the WCWB chairman directly to seek more information.

WCWB launched our 1st Myanmar Tour for Humanity from 9-13 June 2018 and the objective was to encourage chefs to contribute in our very own initiatives CSR (Chefs Social Responsibility). We had 60 chefs from 22 countries respond, and each participating chef contributed 1000 euros to cover all expenses during their stay in Myanmar and the balance contribution benefitted 12,150 people in Myanmar. We hope to launch this initiative on a yearly basis in different parts of the world.

WHAT IS THE KIND OF WORK THAT GOES BEHIND THE PLANNING OF YOUR PROJECTS OR INITIATIVES?

HOW CAN WORLDCHEFS MEMBERS PLAY A PART TO HELP YOUR COMMITTEE?

Communication is the most important part of our projects. To communicate within WCWB Team and updating one another on the progress of each project milestone is the key to our successful work.

Apart from communication, we will also send our team ahead to travel and access the situation before working on the entire project plan.

Not many chefs can appreciate the true meaning behind CSR. But they need to understand that culinary competitions are about personal gain, while CSR is for the benefit of others. We hope all Worldchefs country presidents can encourage or support their chef participant in our CSR initiatives. Perhaps they can set up a funding program for those

HOW CAN WORLDCHEFS MEMBERS INTRODUCE YOUR PROJECTS OR INITIATIVES TO THEIR MEMBERS?

18 WORLDCHEFS MAGAZINE

WORLDCHEFS – INSIDE WORLDCHEFS

passionate chefs in their respective countries as some chefs really want to contribute but lack the personal funds, and country presidents can play the role by supporting them.

HOW CAN YOUNG CHEFS SUPPORT THE WCWB COMMITTEE? Young chefs could be as one of the driving forces behind WCWB by attending our “WCWB traveling workshop” which we will launch at a later stage. Apart from attending workshops which will help them gain a better understanding of our work, the young chefs could also participate in our projects and gain experience that most workshops cannot provide, and at the same time network with those chefs that are attending. Any young chefs that are interested in supporting or getting involved in WCWB can always reach out to us through social media platforms. WCWB welcomes everyone!

OVER THE NEXT 2 YEARS, WHAT IS THE OVERALL IMPACT THE WCWB COMMITTEE HOPES TO MAKE? We hope that each association can set up their very own WCWB Committee within their country. Apart from only young chef club, competition and education, it would be a good idea for them to organize an annual Tour for Humanity program in their country and also seek more passionate chefs to join their team.

WHERE DO YOU HOPE TO SEE WORLDCHEFS IN 5 YEARS? Sharing of different types of cuisines is the key to being a successful chef. Hopefully we can see more multi-national chefs, cultures and cuisines involved in the Worldchefs platform. We are Worldchefs and we represent the world’s cuisine.

COMPLETE THE SENTENCE – WORLDCHEFS IS...

A platform for creating opportunities for chefs and at the same time promoting the roots of our cuisine to the world.

GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE ALAN ORREAL-LIANG Vice Chairman – Australia

WHAT IS THE MISSION OF THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE? Our Mission is… To drive and encourage the development of Young Chefs Clubs to our members around the world while mentoring and leading our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange program and the Billy Gallagher Young Chefs Forum. Through our four pillars of Friendship, Education, Cuisine and Culture we provide mentoring support to our global network of Young Chefs Clubs and deliver a world class educational mentoring forum. To engage and promote friendship among the Young Chefs Clubs, we empower culinary excellence by fostering a culture of lifelong learning and leadership while underscoring the importance of cultural understanding and humanitarianism.

WWW.WORLDCHEFS.ORG

19

WORLDCHEFS – INSIDE WORLDCHEFS

HOW LONG HAVE YOU BEEN INVOLVED IN THIS COMMITTEE? I have had the great fortune to be directly involved long before our committee was formed. It was one of the greatest privileges of my life to have met Dr Billy Gallagher at the Kyoto World Congress in 2002 where the very first Billy Gallagher Young Chefs Forum was held and where after Billy continued to mentor me. We worked together to continue to build the Billy Gallagher Young Chef Forum. It was 2008 that the Committee took on a formal structure where I have since had the honor of working with Andy Cuthbert, our amazing committee members and Ambassadors.

grassroots organization and we will always need people on the ground being effective at home helping Young Chefs in your association.

HOW DO YOU GET YOUNG CHEFS INVOLVED ON THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE? We are constantly on the look out to develop young talent and to have them join us on our committee, particularly at the congress. It’s the perfect time to assess leadership qualities and to find our next set of Ambassadors to become future leaders. Mostly we encourage the Young Chefs to focus on their Young Chefs Club to help it to grow and support the Young Chefs in their area.

HOW IS THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE STRUCTURED?

HOW CAN YOUNG CHEFS GET INVOLVED WITH THEIR OWN WORLDCHEFS NATIONAL MEMBER SOCIETY?

Our Committee is structured very flat and equally yet unique.

We have the Chairman and Vice Chair and beside us we have the Committee that is formed from a global prospective ensuring that we have representation from all continents with two Mentors that are usually Continental Directors or Country Presidents. Next, we have a growing working group of Ambassador Mentors and the Ambassadors themselves. Ambassador Mentors are usually past Ambassadors and as the name suggests they guide and Mentor the Ambassadors.

Become a member and get involved, ask your National Society if they have a YCC and how can you help to make it better. I encourage anyone to log onto the Worldchefs web pages www.worldchefs.org and read about Young Chefs and our committee contacts are all there.

WHAT TYPES OF PROJECTS OR INITIATIVES CAN WORLDCHEFS MEMBERS EXPECT FROM YOUR COMMITTEE? Part of our main mission is to drive and encourage the development of Young Chefs Clubs to our members around the world, this we do by direct engagement with member countries. We can provide support and direction suggestions on a club formation and structure and give many examples of activities that Young Chefs can do to make their club a place that other likeminded Young Chefs would want to join.

Our Ambassadors assist, drive local initiatives and give support to the YCCs in their regions. We are responsible to continue the legacy of Dr. Billy Gallagher and the Forum for Young Chefs held at each and every congress.

WHAT CAN MEMBERS LOOK FORWARD TO FROM YOUR COMMITTEE IN 2018 AND 2019?

Currently we are building a Young Chef Culinary Culture Exchange programme, an extension of the Billy Gallagher Young Chefs Tour. This is an exciting time for Young Chefs and opportunities abound, we will seek out and engage with the Young Chefs Clubs to collaborate together further and have combined events.

WHAT IS THE KIND OF WORK THAT GOES BEHIND THE PLANNING OF YOUR PROJECTS OR INITIATIVES? We have a group monthly skype conference call to the global team and then many smaller calls and messages to individual Ambassadors and YCCs to help support their ideas. The Billy Gallagher Young Chefs Forum is many hundreds of hours of planning and coordination planed over 18 months. This year we have 250 Young Chefs from all over the world coming together to enjoy the forum to network and learn together.

HOW CAN WORLDCHEFS MEMBERS PLAY A PART TO HELP YOUR COMMITTEE? The best way to help us would be to support your local YCC to get started or to help them grow with your National body. This is a 20 WORLDCHEFS MAGAZINE

WHO SHOULD YOUNG CHEFS CONTACT IF THEY WOULD LIKE MORE INFORMATION ON WORLDCHEFS? Our facebook page WorldChefs Young Chefs Club www.facebook.com/ wacsyoungchefs/ and Blog www.wacsyoungchefs.blogspot.com. There you can find many resources and our contact information of the committee and Ambassadors for your region and links to all the Young Chefs Clubs.

OVER THE NEXT 2 YEARS, WHAT IS THE OVERALL IMPACT THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE HOPES TO MAKE? We hope to continue to build our network of Young Chefs Clubs worldwide and build our communication, engagement and relevance within our Society of WorldChefs. Our long term goals include creating a network of support through which we can help to educate and promote culinary brotherhood and friendship, helping member countries to create a safe, inviting environment for Young Chefs to meet, learn and share together and to foster engagement with the National Associations, and growing the future leaders of tomorrow.

WHERE DO YOU HOPE TO SEE WORLDCHEFS IN 5 YEARS? I think Worldchefs is on the right track, so over the next five years I would like to see our society have an even larger influence on the global food industry. Perhaps with greater engagement and a working relationship with relevant universities and research institutes for the study of future food production and education, governments for policy inclusion, NGOs for the delivery of initiatives and other industry leaders for the betterment of the industry as a whole. Chefs are decision makers and have the ability to influence trends and shift markets. More importantly, we have a primary responsibility to pass on our skills through education and training. Furthermore, we work hard to protect our planet and its limited resources for future generations.

COMPLETE THE SENTENCE – WORLDCHEFS IS ...

WORLDCHEFS is a global leader in Culinary Arts and an influencer of food trends, a leader in Culinary Certification and a home for Chefs all over the world to network learn and share best practices while fostering the growth of leadership for the betterment of our associations and industry as a whole.

WHAT IS THE KIND OF WORK THAT GOES BEHIND THE PLANNING OF YOUR PROJECTS OR INITIATIVES?

FEED THE PLANET AND SUSTAINABILITY COMMITTEE SHONAH CHALMERS Vice Chairmam – Canada

Many hands make light work, is how the committee is able to be successful in executing as many plans as they currently carry out.

With conference calls, many emails and assistance from our partners Electrolux & AIESEC we managed to have several irons in the fire at the same time. There are culinary centres being built all over the world where there wasn’t any culinary support for young chefs previously, and many new schools are implementing the sustainability curriculum with the support of our committee.

WHAT IS THE MISSION OF THE FEED THE PLANET AND SUSTAINABILITY COMMITTEE?

WHAT CAN WE LOOK FORWARD TO FROM YOUR COMMITTEE IN 2018 AND 2019?

The mission of the Feed the Planet and Sustainability Committee is to motivate culinary professionals to improve the global situation of sustainable food consumption through education and support systems in partnership with AIESEC and Electrolux.

Our committee is excited to release a new sustainability proposal that all members of Worldchefs can participate in. With this, we can all make a huge change in reducing food waste! There are also many regional educational programs planned for this time frame that members can be a part of if they are interested. Our hope is that all Worldchefs members can get motivated to participate in their local initiatives and can look to our committee for some effective plans and ideas to help facilitate their culinary plans.

HOW LONG HAVE YOU BEEN INVOLVED ON THIS COMMITTEE? I eagerly joined the Feed the Planet and Sustainability Committee as Vice Chairman in December 2016, as I had a passion for the ideas held by this committee and since I’m in the education sector, it seemed like a great fit for me.

WHAT TYPES OF PROJECTS OR INITIATIVES CAN WORLDCHEFS MEMBERS EXPECT FROM YOUR COMMITTEE? Our Committee facilitates two very different efforts, the first is to help support many different culinary education sites for those in need globally by creating new culinary education centres, where there are currently none available. The second is to share an amazing fully comprehensive food-service specific sustainability curriculum. This sustainability education is available to culinary schools and Worldchefs associations around the world. We can also facilitate the success of a local initiative, by sharing our current successful practices.

OVER THE NEXT 2 YEARS, WHAT IS THE OVERALL IMPACT THE FEED THE PLANET AND SUSTAINABILITY COMMITTEE HOPES TO MAKE? Our greatest hope is to have sustainability champions from every Worldchefs country, to spread the word and act as a leader on the subject. The objectives of sustainability and alleviation of hunger are within our grasp to have a major impact on if we all do our part, to educate ourselves and share the best practices in all of our regions.

Aligning our efforts with like-minded organizations may help our greater cause to have a stronger united voice.

COMPLETE THE SENTENCE – WORLDCHEFS IS… An authority on all things food and chef associated.

WWW.WORLDCHEFS.ORG

21

THE WORLD’S FIRST GLOBAL CULINARY CERTIFICATION IS HERE

#GOGLOBAL

GET VALIDATED ...

GO GLOBAL ...

GET AHEAD FASTER ...

THE WORLDCHEFS GLOBAL CULINARY CERTIFICATION IS AVAILABLE AT NINE LEVELS

WORLDCHEFS CERTIFIED MASTER CHEF – WCMC

WORLDCHEFS CERTIFIED MASTER PASTRY CHEF – WCMC

WORLDCHEFS CERTIFIED CULINARY EDUCATOR – WCCE

WORLDCHEFS CERTIFIED EXECUTIVE CHEF – WCEC

WORLDCHEFS CERTIFIED CHEF DE CUISINE – WCCC

WORLDCHEFS CERTIFIED PASTRY CHEF – WCPS

FIND OUT MORE TODAY! CONNECT WITH US ...

WWW.WORLDCHEFS.ORG/CERTIFICATION

WORLDCHEFS CERTIFIED SOUS CHEF – WCSC

WORLDCHEFS CERTIFIED CHEF DE PARTIE – WCCP

WORLDCHEFS CERTIFIED PROFESSIONAL COOK (COMMIS CHEF) – WCCC

WORLDCHEFS – EDUCATION

OUR GUIDE TO WORLDCHEFS CERTIFICATION The Worldchefs Certification is the world’s first and only global culinary certification for the culinary industry, created by Worldchefs in partnership with City & Guilds, a world leader in skills development and quality assurance. If you are not familiar with it, here’s a little guide we have put together!

WHAT DOES RECOGNITION OF QUALITY EDUCATION

BY WORLDCHEFS STANDS FOR? The WORLDCHEFS Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the WORLDCHEFS Education Committee.

It is a landmark program that officially recognizes high standards in Culinary Education and training by schools on an international level.

By participating in this program you will be contributing to our work toward improving culinary standards and education worldwide.

DO YOU KNOW YOU ELIGIBILITY REQUIREMENTS? The following eligibility criteria shall apply to the educational company, association or institutions applying for the WORLDCHEFS Recognition of Quality Culinary Education programme that: Offers one or more programmes in culinary or pastry arts.

Is an official business as defined by its local government or professional society.

Has a track record of progress and success in developing and delivering quality education.

Can document learning, training models and facilities, and have been in business for a minimum of five (5) years.

Comply with the twelve “Standards of Quality Culinary Education” as outlined in the application form.

ARE YOU A PREFERRED SCHOOL? Advanced standing can be applied to educational institutions which have earned Worldchefs PREFERRED SCHOOL Status. AS a PREFERRED SCHOOL your graduates are automatically eligible for WORLDCHEFS GLOBAL CERTIFICATION. Give your students a great advantage when applying for jobs by offering them a globally recognised certification.

WWW.WORLDCHEFS.ORG

23

WORLDCHEFS – EDUCATION

REUBEN SHOOTING Graduate, ASK Institute Bangalore – India

WHAT DOES THE CERTIFICATION MEAN TO YOU? The fact that the certification is recognised all over the world really helps in being accepted just about anywhere.

WHAT CAN CHEFS WHO GETS CERTIFIED CAN EXPECT FROM WORLDCHEFS CERTIFICATION ?

The name is synonymous with the highest standards in Culinary education which makes it simply easier in finding jobs WHAT IS YOUR FAVOURITE DISH? Spaghetti Carbonara with Danish Bluecheese, Khao Suey and Chicken A La King.

SHONAH CHALMERS

Culinary Program Coordinator, Humber Institute of Technology and Advanced Learning Toronto - Canada TELL US A BIT MORE ABOUT YOURSELF I am a Culinary Professor with a demonstrated history of working in the culinary higher education industry with a strong commitment to continued learning. I am skilled in Catering, Restaurant Management, Food & Beverage, Kitchen Brigade Management, and Menu Development. I have a strong community & sustainability involvement and a graduate of Culinary Diploma program, Culinary Operations Degree program and CCC accreditation.

WHAT PROMPTED YOU TO SIGN UP FOR WORLDCHEFS CERTIFICATION? Most recently, my passion for culinary learning drove me to complete my Worldchefs Culinary Educator accreditation.

WHY SHOULD CHEFS GET CERTIFIED? This certification distinguishes you as a life learning chef. The value in taking this accreditation was that I could complete all of the needed work while continuing on at my current occupation. You will be recognised globally as an official Worldchefs Educator in all parts of the globe, wherever your career takes you next.

24 WORLDCHEFS MAGAZINE

3 REASONS WHY YOU SHOULD SIGN UP FOR WORLDCHEFS CERTIFICATION

WORLDCHEFS – CERTIFICATION

GET YOUR SKILLS RECOGNISED AGAINST GLOBAL INDUSTRY STANDARDS Show that you meet the standards set by the industry which will give employers confidence that you can deliver on the job.

SHOW EMPLOYERS WHAT YOU CAN DO Display your Worldchefs badge on your CV and online social profile to show employers the level you are working at as well as your passion for learning.

LOOK FOR JOBS AROUND THE WORLD Expand your horizon and find a job in different countries. Your Worldchefs badge will make it easier for employers to match your skills with available roles.

Interested persons representing the company, association or insti-tution, must register on-line, then complete an on-line application form, and submit all evidence in support of the application.

For more information please contact Ragnar Fridriksson, Managing Director at Worldchefs at Ragnar@Worldchefs.org WWW.WORLDCHEFS.ORG 25 or the Worldchefs office at office@worldchefs.org

WORLDCHEFS – CONGRESS & EXPO 2018

A MILESTONE OF A CONGRESS The 2018 Congress marks the 90th anniversary of the World Association of Chefs Societies (Worldchefs).

From culinary excellence, knowledge exchange to truly global camaraderie, that’s what this year’s epic Congress was all about. Turn the pages to experience it all over again.

26 WORLDCHEFS MAGAZINE

WORLDCHEFS – CONGRESS & EXPO 2018

COMPETITION GALORE After two years of intense competition by 70 countries, the finalists of the Global Chef Challenge, Global Pastry Chef Challenge and the Young Chef Challenge pitted their skills against each other in the few days of grand finale.

WWW.WORLDCHEFS.ORG

27

WORLDCHEFS – CONGRESS & EXPO 2018

28 WORLDCHEFS MAGAZINE

WORLDCHEFS – CONGRESS & EXPO 2018

GLOBAL YOUNG CHEFS CHALLENGE Hans Bueschkens Trophy Champion - Niall Larjala, Finland 1st runner - Shayne McCrady, USA 2nd runner - Aleksander Vartdal, Norway GLOBAL PASTRY CHEFS CHALLENGE Champion - Lim Wei Hrn, Singapore 1st runner - Loi Ming Ai, Malaysia 2nd runner - Marco Deidda, Italy GLOBAL CHEFS CHALLENGE Champion - Jimmi Eriksson, Sweden 1st runner - Kristian Vuojarvi, Finland 2nd runner - Kare Andre Hjartholm, Norway BEST FISH AWARD (STERLING HALIBUT) Kare Andre Hjartholm, Norway - Global Chefs Challenge BEST MEAT (VEAL) AWARD Aleksander Vartdal, Norway - Global Young Chefs Challenge BEST MEAT (VEAL) AWARD Rahil Rathod, Canada - Global Chefs Challenge BEST USE OF TEA Dammika Herath, UAE - Global Pastry Chefs Challenge

WWW.WORLDCHEFS.ORG

29

WORLDCHEFS – CONGRESS & EXPO 2018

A WORLD OF KNOWLEDGE We are privileged to welcome the best of their fields to share their knowledge onstage. Iconic chefs such as Andre Chiang and Alvin Leung of Bo Innovation shared their unique philosophies, and the latter wowed us with his combination of durian and caviar!

We also hosted Ruth Osborne and Christopher Ekman, who shared details of their cutting-edge pop up, Retaste – a restaurant that serves up fine-dining dishes using discarded produce from supermarkets.

Of course, we also unveiled the Worldchefs Academy, our pride and joy!

30 WORLDCHEFS MAGAZINE

WORLDCHEFS – CONGRESS & EXPO 2018

WWW.WORLDCHEFS.ORG

31

WORLDCHEFS – CONGRESS & EXPO 2018

32 WORLDCHEFS MAGAZINE

WORLDCHEFS – CONGRESS & EXPO 2018

WWW.WORLDCHEFS.ORG

33

WORLDCHEFS – CONGRESS & EXPO 2018

A BIG THANK YOU! The Worldchefs Gala Dinner ended on a high note, with praises flowing for a Congress that surpassed all standards. Our thanks to the sponsors and supporters for walking alongside us and making this possible. See you in 2020!

34 WORLDCHEFS MAGAZINE

WORLDCHEFS – CONGRESS & EXPO 2018

SPECIAL AWARDS Continental Director Medal - Jasmine Marie Nadres, Guam Global Young Chefs Challenge Continental Director Medal - Raymond Fung, Macau Global Pastry Chefs Challenge EDUCATION AWARD Gert Klotzke, Sweden HUMANITARIAN AWARD Tony Khoo, Singapore WWW.WORLDCHEFS.ORG

35

Proudly Outfitting Chefs Across The Globe

Chef Thiago Silva, CHEW Innovation, Boston, USA | Chef Dominique Crenn, Atelier Crenn, San Francisco, USA Gramercy Executive Chef Coat: EXDZ001-BLK | Gramercy Executive Chef Coat: EXWDZ002-BLK

As Global Partners, Chef Works offer WPSMEDIFGT members 10% off retail pricing including one FREE WPSMEDIFGT logo embroidery from their nearest Exclusive Chef Works Distributor.

Visit our website to find your nearest Exclusive Distributor (show this advert).

www.chefworks.com

WORLDCHEFS – CONGRESS & EXPO 2020

5 REASONS TO ATTEND WORLDCHEFS CONGRESS & EXPO 2020 IT’S AT ST PETERSBURG!

WORLDCHEFS CAMARADERIE

This amazing city has no shortage of rich history and picturesque architecture, with more than 4000 significant historical and cultural landmarks included in the UNESCO World Heritage List.

Chefs from all over the world will be gathering at Congress so take this opportunity to expand your network, share ideas and experiences and forge lifelong friendships with the chefs you meet.

RUSSIAN HOSPITALITY

MEET ICONIC SPEAKERS AND LEARN

With enthusiastic support from the Russian Culinary Association, Saint Petersburg City Government, City Tourist Board and Saint Petersburg Convention Bureau, Worldchefs Congress & Expo 2020 will definitely be in good hands!

As always, Worldchefs Congress always features an exciting line-up of some of the biggest names in the food industry who will share their knowledge and experiences, so you can stay informed on the latest food trends.

RUSSIAN CUISINE Immerse yourself in the Russian culture and history by indulging in its cuisine. With more than 300 years of history, its blend of cultures, traditions and people have shaped the exquisite cuisine Russia enjoys today. Go for popular street foods such as blini, crepe-like pancakes with toppings that include caviar, jam, ham and more; or pirozhki, puff pastries filled with anything from fish and meat to berries and fruits.

For more information about Worldchefs Congress & Expo 2020 please vistit worldchefscongress.org

WWW.WORLDCHEFS.ORG

37

International Chefs Day 20 October 2018 38 WORLDCHEFS MAGAZINE

WORLDCHEFS – INTERNATIONAL CHEFS DAY

INTERNATIONAL CHEFS DAY

The power of Chefs’ Education HOW DID IT ALL START? International Chefs Day was first established in 2004 by the esteemed Dr. Bill Gallagher, who was the incumbent President of the World Association of Chefs Societies, Worldchefs.

On October 20th every year, chefs get together to give back to the community through education, while also using the chance to advance the career of chefs and help change their local communities.

Since 2016, Worldchefs have been collaborating with Nestlé Professional to create different themes for Chefs around the world to celebrate.

This year’s theme, “Healthy Foods for Growing Up” aims to teach kids to eat like their healthy (every day) heroes. By teaching children the importance of eating healthier, they will adopt healthier eating habits and become healthy succesful adults.

WHEN YOU ARE A CHEF, YOU CAN EDUCATE YOUR COMMUNITY AND TOGETHER WE CAN CHANGE THE WORLD As chefs, we are the custodians of the world’s food supply. We have a role to play in changing the way the world grow, cook and enjoy food on a large scale. In this hyperconnected world, we cannot lose sight of the power of chefs transforming society!

Through history, chefs have broken boundaries and transformed societies:, Auguste Escoffier, Paul Bocuse, Alain Ducasse and Andre Chang. Where would the culinary world have been if a chef like Joel Robuchon (who wanted to become a priest in his early days) chose a different path instead?

THE COST OF UNHEALTHY EATING IS HIGH! According to the WHO, the global population of children younger than 15 years of age has increased, from 0.87 billion in 1950to 1.96 billion in 2017. Unfortunately, 23% suffer from stunted growth, 6% are overweight and 11% are not achieving their growth potential.

This large demographic is a special target group to food marketers as they tend to influence their parents’ buying decisions while grocery shopping or eating at restaurants. The situation is worsened by the fact that these children will have their own purchasing power in the near future.

Each day, the fast food industry spends almost 5 million dollars marketing products high in sugar, fat and salt, while also suggesting portion sizes grossly disproportionate to a child’s energy needs.. Remarkably, studies demonstrate that even very young children exposed to persuasive advertisement can develop food cravings for unhealthy foods that they have never even tasted! food cravings for unhealthy foods that they have never even tasted!

What could we do with that amount of money spent…

• In Nigeria for example, “the effect of food insecurity on children’s health is obvious; children, particularly those under age 5, are vulnerable to life-threatening malnutrition. Less obvious is the devastating impact of the crisis on children’s education. When there is not enough to eat, school can quickly become an afterthought” wrote Chris Tidey from the United Nations • “The Democratic People’s Republic of Korea is running out of food.

About a quarter of the population – some 6 million people – don’t have enough to eat, according to a new report by UN agencies. Nearly a million of them are children under the age of five” wrote Chris Niles from the United Nations • According to Rose Reisman, a nutrition & dietetics specialist, it seems cheaper to eat junk food than to select the healthier options.

For example, a burger from a fast food joint or a slice of pizza can cost as little as $1.99 which would certainly be cheaper than buying ground beef and buns, pizza dough, cheese and pepperoni. But you can’t think of that as a comparison. Processed fast foods usually have fewer nutrients than homemade meals and furthermore, by choosing the fast food option you’re increasing your intake of salt, fat and sugar.

Overtime, these foods can lead to obesity and chronic diseases such as type 2 diabetes, heart and stroke disease and certain cancers.

EATING IN A RESTAURANT IS AN OUTSTANDING MOMENT FOR EVERYBODY, REALLY...?

Dining in restaurants is a popular activity because it sometimes allows for better communication than dining at home. Furthermore, diners have the opportunity to taste new cuisines that they’ve never tried before. When looking at the chef ’s special dishes, you can actually feel your stomach growling!

But what about children’s menus? Unfortunately, they are a “necessary burden” or a last minute afterthought for most restaurants. Very rarely, do they receive the same attention as the “Chefs Specialties” on the a la carte menu? In most cases, childrens options are restricted to an uninspiring mac & cheese or the salty fries alongside a burger bun with two slices of tomatoes that give the illusion there are some vegetables in this dish.

WORLDCHEFS & NESTLÉ PROFESSIONAL HAVE IDENTIFIED THE EDUCATION NEEDS… As part of the world’s largest Food and Beverage Company, Nestlé Professional has access to extensive research on food preferences and healthier eating.

Food preferences are formed in the first two years of life. Most are learned, but some are innate. A child’s food preferences directly affect WWW.WORLDCHEFS.ORG

39

Our 2/3 GN BBQ Grill and Plancha plate has been awarded with the GERMAN DESIGN AWARD in the category EXCELLENT PRODUCT DESIGN KITCHEN

WORLD ASSOCIATION OF CHEFS SOCIETIES

WORLDCHEFS – INTERNATIONAL CHEFS DAY

their eating behaviour, which in turn is linked to overall health, wellness, and the formation of obesity.

This has a direct consequence on the formation of potentially lifelong, unhealthy food preferences associated with the development of obesity and all that comes with it. Although food preferences can be unlearned, this is often a monumental task as we age.

THIS IS WHERE CHEFS CAN PLAY A ROLE! Investing in kids by providing an “eating better” education can accelerate the fight against stunted growth, obesity and wasted growth. There’s overwhelming evidence that educating young children is one of the most effective ways to change the world’s behaviour. However, the fight against unhealthy food and kids’ education on eating better is not enough.

Worldchefs have therefore decided to fight back to make the world a better place for us!

As we celebrate International Chefs Day, let’s shout out strong messages: “Empower chefs” “Connect with chefs” “Bring chefs together to create a network” because Worldchefs & Nestlé Professional truly think that International Chefs Day is the key to enabling healthier eating!

HOW CAN YOU PARTICIPATE? All chefs from around the world are invited to host a “Healthy Foods for Growing Up” workshop in their local community.

THIS IS HOW YOU CAN GET INVOLVED 1. Connect yourself to our website: www.internationalchefsday.worldchefs.org 2. Contact the Nestlé Marketing Manager and Regional Offices in your country, or any of the International Chefs Day Committee Members: Chairman, Joanna Ochniak, Poland e-mail: joannaochniak@wp.pl Vice Chairman, Vanessa Marquis, USA e-mail: vnmarquis@gmail.com Member, Simon Smotkowicz, Canada e-mal: ssmotkowicz@gmail.com Member, Tony Chang, Taiwan e-mail: tonychang279@gmail.com Member, Hilmar Bragi Jonsson, Iceland e-mail: chefhilmar@gmail.com Member, Ann Brown, Scotland e-mail: ann.marzipanqueen@hotmail.co.uk Member, Ines Maria D’Amico, Ecuador e-mail: Ines.Damico@ec.nestle.com Member, Bern Uber, Australia e-mail: uisiner@bigpond.com.au Member, Marcos Rodriguez Caban, Puerto Rico e-mail: m.rodriguezz275@suagm.edu Member, Kim-Håvard Larsen, Norway e-mail: Kim-Haavard@hotmail.com Chefs, this day is for you! It is dedicated to educating kids and teaching them the importance of healthy eating, by promoting the career of chefs and healthy heroes.This is also the day for you to help promote healthy eating in your local community.

Now let us get started. #Internationalchefsday #Healthierkids #ThisIsWorldchefs #NestleProfessional

WWW.WORLDCHEFS.ORG

41

IN&OUT OF THE KITCHEN US OPEN SERVES UP WORLD-CLASS TENNIS AND GOURMET OPTIONS Watching world-class tennis stars compete at the US Open were not the only reason to keep your eyes peeled, the wide variety of food options were an eyeopener too. Visitors could enjoy anything from a $10 grilled cheese to Korean BBQ and classic cheeseburgers at $14 each. “We want to bring New York to the US Open so when our international guests come, they can have whatever they want,” said Ron Krivosik,Vice President of Levy Restaurants, the operator behind the concessions at the tournament.

42 WORLDCHEFS MAGAZINE

IN&OUT OF THE KITCHEN – NEWS

FOOD FOR CHANGE: SUSTAINABLE EATING At the Philippine Sustainable Gastronomy held from 2-3 August 2018, the conference focused on how sustainable food practices could minimise climate change.

WE BID GOODBYE TO THE GREAT JOEL ROBUCHON French celebrity chef Joel Robuchon passed away in August 2018, aged 73. Chef Robuchon was renowned for his perfectionism and his preference for keeping his food as simple as it can be, so that the individual ingredients can shine. “The older I get, the more I realise the truth is – the simpler the food, the more exceptional it can be,” he told Business Insider in 2014. “I never try to marry more than 3 flavours in one dish. I like knowing that the dishes are identifiable and the ingredients within them easy to detect.” He opened his restaurant Jamin at age 36, and within a year it won a Michelin star. Over the course of his career, he would go on to earn more than 30 Michelin stars, the most of any chef ever. In 1989, he was named “Chef of the Century” by the Gault Millau restaurant guide. “When an old man dies, a library burns down,” Joel Robuchon once said.

Key topics included sustainable farming, discovering local produce, ethical food consumption, reducing food waste and positive action plans for sustainable eating.

GO VEGAN? NOT ALL CHEFS ARE READY Though the vegan lifestyle has seen an increase in popularity recently, with celebrities such as Beyoncé and J.Lo adopting the vegan lifestyle and cutting out meat and dairy from their diets, not all fine-dining restaurants are so keen to jump onboard. After all, how would they craft their dishes without meat and dairy? When asked if they would adopt the vegan lifestyle, it might surprise you that certain chefs were open to the idea, at least when eating at home. It’s hard to ignore the facts that veganism can be healthier than other diets and is environmentally friendly too.

IN&OUT OF THE KITCHEN HEAD OVER HEELS FOR QUANTUM PRO We’ve got 3 reasons why chefs love the premium kitchenware line by Q Industries: 1. To see the quality of the craftsmanship, Q Industries goes to the extent of cutting the induction pot in half, so they’re confident of all the details.

2.The handles of their frying pans are all intentionally hollow, so it’s less likely for you to burn yourself. To ensure absolute hygiene, spot welding is used for all pots and pans, meaning there are no rivets to trap dirt.

3. Q Industries’ sources for its stainless steel from Korea so you can be assured of its quality.

WWW.WORLDCHEFS.ORG

43

IN&OUT OF THE KITCHEN – NEWS

A CULINARY TOUR OF PERU From 23 September to 7 October, four of the world’s leading chefs went on a tour to explore Peru’s rich culinary landscape.

The chefs are Ana Ros (Hisa Franko, Slovenia), Daniela Soto-Innes (Cosme, USA/Mexico), James Lowe (Lyle’s, England) and Jock Zonfrillo (Orana, Australia) and they travelled through the four gastronomic regions of Peru – Tumbes, Iquitos, Cusco and the Colca Valley in Arequipa.

The trip was organized by The World’s 50 Best Restaurants, who will produce articles, films and photographs of the chefs’ experiences.

Here’s what they found: 1. Efficient equipment is now standard in many restaurants. Most restaurants use energy-efficient lighting, and many use U.S. Environmental Protection Agency Energy Star®-rated kitchen equipment. Water-saving innovations are also gaining ground, from lowflow toilets to efficient pre-rinse spray valves.

2. Restaurant operators are recycling and focused on packaging. Large majorities of restaurant operators engage in recycling. Most restaurant operators source at least some packaging and supplies made of recycled content.

A GOURMET JOURNEY THROUGH TAIWAN AND JAPAN Executive Chef Agustin Balbi of HAKU who was named Best New Chef 2016 by Hong Kong Tatler, and chef Kai Ho of one-Michelin starred Tairroir in Taipei City joined hands to present a 9-course dinner with cocktail pairings from one of Japan’s top cocktail bars.

Exclusive dishes that represent the cuisines of both restaurants included Les Poisson du Jour with fish skin, HAKU’s house-fermented miso, Hokkaido potatoes and leeks; and Creole Duck with hibiscus celery, shishito-hoisin and “flat pancakes”.

No excellent dining experience is complete without an equally robust drinks program, a task best handled by Shuzo Nagumo of Mixology Salon (#40 of Asia’s 50 Best Bars), whose inventive, award-winning cocktails have been designed to complement each dish.

44 WORLDCHEFS MAGAZINE

MORE RESTAURANTS ARE CHOOSING INNOVATIVE, SUSTAINABLE PRACTICES The National Restaurant Association has noted an increasing trend of restauranteurs who are adopting new methods of operating more sustainably.

3. Reducing food waste is an emerging area for action. About half of restaurant operators track food waste in their operations, with many of them doing so daily. More than one in five operators donate edible leftovers to charity and more than one in ten compost at least some of their leftover food.

4. Sustainability is a mainstay on restaurant menus. Restaurant operators and chefs say environmental sustainability, local sourcing and food waste reduction are among the top trends affecting restaurant menus. As both operators and consumers increase their knowledge about where and how food is produced, menus are also evolving to reflect the growing request for transparency.

Source: National Restaurant Association’s State of Restaurant Sustainability 2018

Veal concepts FOR FRESH INSPIRATION

VanDrie Controlled Quality Veal is veal with a taste known to generations. Veal has a light taste and is universally appreciated. Calves are housed in groups at VanDrie Group veal farms. The calves are fed calf milk supplemented with roughage.

S I N CE 1 997

The premium veal from Peter’s Farm is top-quality.

The veal products from Peter’s Farm are supplied with a farm code tag that can be used to request information about the farmer via the website. The code is also stated in the form of a QR code so the information can be directly accessed with a mobile device.

Vitender is veal that offers a unique flavour experience. By feeding the calves a fibre-rich diet, the quality is clearly reflected in the veal.

As a result, the meat has a distinctive texture and the characteristic flavour of veal (no older than 8 months) is immediately recognisable.

Vitender is lightly tender and lean.

Friander is a distinctive cut of beef (8-12 months).

The particular feed, accommodation and care given ensure that this meat has a robust texture and yet is tender. This is meat of a lively red colour, light in calories and easily combined with other products.

Follow us on social media: VanDrieGroup

Like to know more about veal?

Download the free app Vealcuts for iOS and Android

APP

www.vandriegroup.com

VEALCUTS

IN&OUT OF THE KITCHEN – SUSTAINABILITY

DON’T BREAK THE HOLLANDAISE! Stress is part and parcel of a chef ’s life. The difference is how you cope with it. For Jeremy Abbey, it’s all about learning how to ‘emulsify your life’.

BY JEREMY ABBEY WCMC, CEC, CEPC, CCE, CCA

Every cook and chef at some point in his or her career has made a hollandaise sauce. This lovely, rich buttery, slightly acidic sauce with the ever-so-slight hint of spice from cayenne is one of the classic Mother Sauces and on menus across the globe. Making this sauce requires the perfect balance of temperature and ingredients to create a suspended emulsion of liquid and fat. That is when the challenge really starts; it must hold this emulsion for the entire length of service.

I will never forget holding my breath when I was a cook and the chef reached for the hollandaise I made to sauce the lobster dish, hoping that it was still holding on to its emulsion. Only once, in my time at that French restaurant did it come flying across the kitchen, narrowly missing my head. The chef was clearly unhappy. The sauce had broken. What did I learn from that night? Make sure temperatures are perfect when executing a hollandaise (bonus lesson: how to make a hollandaise in under a minute).

46 WORLDCHEFS MAGAZINE

Every cook, chef, dishwasher and expediter has to balance multiple tasks while working in a kitchen. If you have worked in this industry for any length of time, you’ve developed exceptional skills in multi-tasking.

Chefs that stay in the industry and seek to enhance their skills, learn not only to balance all the tasks necessary to run a successful operation but also how to make time to better themselves. Often this comes at the cost of having a personal life (no news here). In today’s society more than ever, the industry needs to focus on our own personal mental health.

Just like the hollandaise, chefs are slightly “acidic,” can be a little bit “spicy,” but above all are warm, heart-soothing and full of love. To continue in this industry, all chefs have a desire to please people; from the customer, to his or her employees, every kitchen employee is in the hospitality business.This need to please often comes at the cost for our own mental stability. We are consumed with orders, execution, hiring, and training, developing….the list goes on and on. Rarely do we take

IN&OUT OF THE KITCHEN – SUSTAINBILITY

time to reflect on our own thoughts and actions and discover what we need. More times than not, our thoughts are flooded with “How could I have executed that last dish better?” The words of Salvador Dali, “Have no fear of perfection….you will never reach it,” constantly comes to my mind.

Recently scientist have begun to study the hospitality industry and the impact of stress on its workers that are common. According to the study 2013, Work-related Stress in Hotels: An Analysis of the Causes and Effects among Frontline Hotel Employees in the Kumasi Metropolis, Ghana, the causes that lead to stress in the industry are confirmed; long hours, customer demands, low wages, constant rush. All of these factors lead to work related stress and well, they are not going away. Almost 300 front line employees were surveyed in the study and the results confirmed what we all know. 39.9% of the respondents reported they feel frustrated when stressed; about 30% report a lack of motivation and inability to concentrate. 22.3% put on weight when stressed and 10.8% reported an elevation in blood pressure (Journal of Tourism and Hospitality, Wireko-Gyebi Sampson* and Oheneba Akyeampong

Struggles exist in the culinary industry and anyone that has worked long enough in the field can relate to the concerns. Some of these struggles are what draw us to the kitchen and keep us going. The joy it brings when people are happy with the food we create, seeing someone learn a new skill, achieving the targeted food cost are all items that fuel us on a regular basis. Now more than ever before it is more important that we take time to reflect on how we manage these struggles internally to achieve a work-life emulsification.

If the butter is too hot, the hollandaise will not hold. If the acid is to strong, it will not hold. Take the time to take care of yourself. Develop the tools necessary for you to create a work-life balance. Practice and practice to hold that emulsion as long as you can. By taking care of ourselves, we are better equipped to take care of others both in and out of the kitchen.

Department of Hospitality and Tourism, Christ Apostolic University College, Kumasi, Ghana, West Africa). These findings are probably not surprising to most chefs and cooks. So how do we overcome the challenges of the industry without engaging in destructive behaviors that are all too prevalent in the culinary world?

“DON’T BREAK THE HOLLANDAISE” Don’t break the Hollandaise. The egg yolks must be cooked to a perfect temperature before adding melted butter. The trick to ensuring a proper emulsion lies in making sure these two ingredients are the same temperature. Quickly mixing the two together, adding the acidic component and seasoning, will result in a perfect hollandaise.This sauce provides a great analogy for the culinary work force. Once we end a service, we need to ensure that we cool down. Before you leave work and enter into your personal life, pause for a moment and make sure that your temperature matches the next step in your life. Are you going to be able to “emulsify” with your family, friends and other relationships outside of the kitchen?

Once we have our lives nicely emulsified, just like the hollandaise, we need to find that perfect holding place. The area that makes us feel relaxed and is the perfect environment to hold that emulsion. Every kitchen has one and if you work with hollandaise, you know exactly where it is in the kitchen. We need to take time in our lives to find that perfect place to maintain our personal “emulsifications.” Even if it is for five minutes a day, find that place to reflect on work, your actions, how you treated others, what you can do better both inside the kitchen and out. Reflect on the changes you are willing to make to increase your balance in life to make you happy, not only others.

It takes practice. Making a hollandaise sauce that can hold up for the length of entire service takes practice. Repetition in the process gives the cook an opportunity to discover the wonderful nuances of the ingredients. Achieving perfection with this sauce is impossible as it must be discarded after a period, but the quest for perfection is the best part of working with food. Taking a few simple ingredients and transforming them into a classical sauce is an awesome feat. As you stand there over a double boiler whisking the yolks, think to yourself, “How can I improve the simple ingredients that make up my life to create a perfect balance?”

Chef Abbey is the owner and operator of Detroit Underground Omakase (DUO) and is active in many aspects of the culinary industry. He believes that more focus needs to be on social, financial and environmental issues in order to ensure the sustainability of the culinary industry. He is also Owner /Chef – Culinary Impressions, Inc and can be contacted at Chef.jeremy.abbey@gmail.com

WWW.WORLDCHEFS.ORG

47

Heart

of the house

The chef is in charge of the kitchen–the heart of the restaurant. By taking the time to evaluate the menu, update serving standards, and educate staff, it's possible to set all kinds of positive changes in motion.

Set a new standard Ultimately, controlling portion sizes is the chef’s responsibility. By implementing this easy, five-step plan, you can help everyone in the kitchen prepare orders consistently and appropriately.

Step 1

Step 2

Step 3

Step 4

Step 5

Develop specifications for each ingredient you use. (What size of potato, filet, or bread loaf should be ordered?)

Write up standardised recipes that include specific weights and measures of each ingredient. Make sure the tools your staff needs to reproduce those weights and measures are readily available in the kitchen.

Create a plating guide with photos or diagrams to model appropriate servings for your culinary crew.

Prepare each order by following the recipe and plating guide.

Use standardised measuring tools to serve up the food.

Make a habit of monitoring actual portions served, comparing them against the standard to train staff, decrease waste, and manage food costs.

How much is too much?

Over the past few decades, serving sizes have risen dramatically. As portions increase, it becomes more difficult for a person to accurately guess how many calories a serving contains, so they end up eating more.2 A guest who ordered the same menu item in 1995 and 2015 could easily have doubled the number of calories they consumed, as shown in the comparison below.3

TYPICAL PORTIONS:

Spaghetti & Meatballs

French Fries

Soda

Coffee Beverage

Slice of Cake

IN 1995

500 kcal

210 kcal

85 kcal

45 kcal

260 kcal

IN 2015

1025 kcal

610 kcal

250 kcal

350 kcal

640 kcal

48 WORLDCHEFS MAGAZINE

Make a plan It’s not necessary to take a radical approach to changing everything at once. Instead, try a long-term plan to gradually reach portion size goals without upsetting guests or disrupting their value perception.

Traditional Portion Incremental adjustments can be made to any recipe and any portion size.

Year 2: Adjust Recipe Only Maintain size while replacing half of the meat in the sauce with diced vegetables to reduce the calories by about 10%.

2.5 Cups Pasta 1.5 Cups Sauce 2 Tbsp Cheese

900 kcal

2.25 Cups Pasta 1.25 Cups Sauce 1.5 Tbsp Cheese

700 kcal

Year 1: Reduce Portion Reduce the overall volume of the dish by about 10 to 15%. The difference will generally be hard to notice.

Year 3: Reduce Portion Reduce the overall volume again and use a wide-rim dish to make the smaller serving seem more abundant.

2.25 Cups Pasta 1.25 Cups Sauce 1.5 Tbsp Cheese

775 kcal

2 Cups Pasta 1 Cup Sauce 1 Tbsp Cheese

600 kcal

WWW.WORLDCHEFS.ORG

49

A Visual Guide to Portion Sizes 1/2 cup of noodles

2-4 oz. of protein

2 tablespoons of sauce

1 cup of vegetables

Understanding the guidelines Serving appropriate portion sizes begins with knowing what they look like. While guidelines may vary from country to country, some helpful tips are literally right in your hands, as shown on the next page.

With this in mind, it’s also helpful to visualize what a single meal should look 50 WORLDCHEFS MAGAZINE

like. Various health authorities provide helpful guidance, such as MyPlate in the US and the EatWell Plate from the Food Service Agency (FSA) in the UK. In general, the focus is on increasing vegetables—half of the plate should be made up of fruits and vegetables. Then, another quarter comes from (preferably whole) grains, and the last quarter from lean protein.4,5

While these models are easy to visualize, controlling portions is more challenging when food groups are mixed together. For dishes like noodle bowls, stews and pasta, standardised measuring tools can help the kitchen keep portions consistent.

Portion Sizes at Hand

6

Whole vegetables: ize of a fist Cooked starches/grains: Modest handful Cooked protein/meat: ize of the palm Fats/oils: ize of a finger tip WWW.WORLDCHEFS.ORG

7 51

On the Plate 10 Tips for Plating: One of the challenges of right-sizing portions is meeting the expectations of guests and not compromising on their perceived value equation. Try these clever plating techniques from chefs and researchers to help support a mission of moderation.

1 Experiment with plate size to create a perception of visual abundance.7

7 Arrange leafy vegetables to take up space on the plate.

2 Make use of wide rims to frame the dish.7

8 Instead of one large piece of protein, offer two or more smaller pieces. Multiple items tend to increase the perceived amount of food more than overall size.9

3 Slice protein and fan pieces across plate.

4 Choose elongated, thinner cuts which may make items appear larger.8 5 Use sauces to create visual value around the edges of the plate, or pour sauce into a small ramekin to emphasize its presence and value.

6 Create visual interest with dark or bright sauces on white plates.

se fir er te tures since the ore time food spends in the mouth (“oral exposure�) the more it increases wsatiety and satisfaction.10 10 Decrease the proportion of energydense items (e.g. meat, heavy sauces, starches) and increase the proportion of vegetables.

HUG Filigrano Tartelettes

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

Plating to Create Visual Value

1

3

Sauces and Grains • Use a smaller or rimmed plate and extend sauces beyond food eave sufficient space on the rim for wait staff to carry the plate

Meat or Other Protein • Slice and fan meat for a larger visual impact Use angled cuts to make each piece appear larger

54 WORLDCHEFS MAGAZINE

2

4

Vegetables ighlight vegetables by placing toward the front • Use elongated cuts to look more plentiful

Spices and Herbs arnish with herbs to increase perceived value and freshness tend garnish to the rim to increase the visual space and impact

RMP Advertising - Photo: iStock/JGalione.

Your creations are pure genius.

Our fruit solutions too.

For over 75 years we’ve been focusing all our energy and expertise into developing fruit solutions that promote your talent.

The result: Products and services that make your life easier and guarantee that the taste, color and texture are the closest to the fruit you can get.

The secret: Selection of the best varieties, cutting-edge know-how and making sure we always stay tuned to your needs.

Visit my-vb.com or join us on Facebook and Instagram.

And together let’s enjoy the fruit at its best.

WORLDCHEFS COMMITTEES 2016 - 2020

Culinary Area Advisor Africa/Middle East Tarek Ibrahim Egypt Culinary Area Advisor Asia Otto Weibel

Singapore

Culinary Area Advisor South America TBA Special Advisor - Worldchefs Global Young Chef /Hans Bueschkens Trophy Competition Carlo Sauber Luxembourg Judson W Simpson Canada Special Advisor -Global Chef Challenge Rick Stephen Singapore Rudy Muller Hong Kong Special Advisor -Global Pastry Chef Challenge Kenny Kong Hong Kong Sally Owens Wales Special Advisor - Vegetable Carving Jeff Wu Gilles Renusson Vaselina Slavcheva

Taiwan USA Bulgaria

Special Advisor - Community Kitchens Ulrich Frehde Sweden Simon Smotkowicz Canada Special Advisor Military -Kitchens and Development Rene Marquis USA

By-Laws Committee Chairman Rainer Werchner Vice-Chairman Brith Bakken Member Karl Guggenmoos Member Brian Cotterill Member David Sosson

Austria Norway USA England Qatar

Finance Committee Chairman Uwe Micheel Member Dragica Lukin

UAE Slovenia

Culinary Competition Committee Chairman Gert Klotzke Vice-chairman Judson W Simpson Member Carlo Sauber Member Adrian Bader Member Gilles Renusson Member Frank Widman Member Rudy Muller Member Jasmine Sor Kuan Member Judson W Simpson Member Carlo Sauber Member Adrian Bader Member Hans Peter Tuschla Senior Advisor Otto Weibel

Sweden Canada Luxembourg Switzerland U.S.A Germany Hong Kong Australia Canada Luxembourg Switzerland Germany Singapore

Sub-Committee for Judges Applications Member Judson W Simpson Canada Member Otto Weibel Singapore Sub-Committee for Tablet Judging and Apps Member Member Carlo Sauber Luxembourg Member Adrian Bader Switzerland Member Hans Peter Tuschla Germany Culinary Area Advisor South Europe Domenico Maggi

Italy

Culinary Area Advisor America Steve Jilleba

USA

Culinary Area Advisor Pacific Rim Graham Hawkes

New Zealand

56 WORLDCHEFS MAGAZINE

Education Committee Chairman Andreas Muller Vice-Chairman Manisha Bhasin Member Marcus Iten Member Graham Crump Member Alexander Prokopovich Member Baranidharan Pacha Member Marcus Hallgren Member Flemming Overgaard Member Lino Schembri Member Yannakis Agapiou Member Glenn Fulcher Member Kyle Richardson Member Clinton Zhu Member Alen Chien Member Ryan Marshall Member Ahmad Shafiq

Hong Kong India Egypt England Russia India Sweden Denmark Malta Cyprus New Zealand United States China Taiwan New Zealand Pakistan

Special Advisor to Education for Asia KK Yau

Malaysia

Honorary Membership Committee Chairman Murray Dick Member Heinz Brunner Member Anton Mosimann Member Norbert Schmidiger

New Zealand South Africa England Switzerland

Congress Committee Chairman Andy Cuthbert Member Charles Carroll

UAE USA

Special Advisor -2018 Congress KK Yau

Malaysia

Special Advisor -2020 Congress Victor Belyaev

Russia

Historical Committee Chairman Otto Weibel Vice Chairman Alan Palmer Member Norbert Schmidiger Secretary Michael Strautmanis Member Margaret Turner

Singapore Sri Lanka Switzerland Australia Canada

Stephane Istel, Executive Chef & Partner BAR-ROQUE BAR & GRILL Michelin Bib Gourmand 2017, 2018

Designed for excellence and functionality, our Quantum Pro kitchenware is tailored to suit every professional chef.

Visit us at qindustries.com

WORLDCHEFS COMMITTEES 2016 - 2020

Marketing Committee Chairman Dr Soundararajan Vice Chairman Zarmiq Haladrian Member Ravil Tatzudinov Member Edouard Colonerus Member Raghuprasad Pillai Presidium Liaison Martin Kobald Member Brith Bakken

India Qatar Russia Canada UAE South Africa Norway

International Chefs Day Committee Chairman Joanna Ochniak Vice Chairman Vanessa Marquis Member Ann Brown Member Tony Chang Member Hilmar Bragi Jonsson Member Kim-Haavard Larsen Member Ines Maria D´Amico Member Marcos Rodriguez Caban Presidium Liaison Thomas Gugler

Poland USA Scotland Taiwan Iceland Norway Ecuador Puerto Rico Saudi Arabia

World Cultural Culinary Heritage Committee Chairman Manjit Gill India Vice Chairman Karlheinz Haase Germany Member Sanet Van Wyk Prinsloo Namibia Member Majed Al Sabagh UAE Iztok Legat Slovenia Member Emrah Köksal SEZGİN Turkey Member Iulia Dragut Romania Sub Committee Ethnic Food Special Advisor North America Stafford DeCambra

USA

Special Advisor North Europe/Russian Continent Viktor Belyaev Russia Special Advisor Asia Marco Brueschweiler

Thailand

Special Advisor Pacific Rim Sarah Kimbrekos

Vanuatu

Special Advisor Central and South America Eddy Fernández Monte Cuba Special Advisor Balkan Ivo Andric

Serbia

Special Advisor Africa Alan Payen

Mauritius

Special Advisor China Clinton Zhu

China

Special Advisor Middle East Moustafa El Refaey

Egypt

Special Advisor Europe South Rocco Cristiano Pozzulo

Italy

Special Advisor Asia Stefu Sontoso

Indonesia

World Chefs Without Borders Chairman Willment Leong Member Thomas Gugler Member Yau Kok Kheong Presidium Liaison Cornelia Volino Member Árni Þór Arnórsson Member Ray MacCue Member Oliver Soe Thet Member Tony Khoo Member Jozef Oseli Member Mak Kam Kui Member Chih-teng Chang, Tony

Thailand Saudi Arabia Malaysia Canada Iceland USA Myanmar Singapore Slovenia Hong Kong Taiwan

World Chefs Without Borders Emergency Task Force Chairman KK Yau Malaysia Vice-Chairman Christos Gkotsis Greece Member Mauricio Armendaris Ecuador Member Roberto Rosati Italy Member Augustin Buitron Baca Peru Member Sebastian Gibrand Sweden Member Leons Tan Singapore Global Development of Young Chefs Chairman Andy Cuthbert UAE Vice-chairman Alan Orreal China Member Dale Lyman Australia Member Jodi-Ann Pearton South Africa Member Miroslav Kubec Czech Republic Member Marcus Hallgren Sweden Member Don Gyurkovits Canada Member Jasper Jek Singapore Special Advisor & Member Stafford DeCambra USA Special Advisor & Member Martin Harrap New Zealand Ambassor Mentor Elwin Chew Singapore Ambassor Mentor Shane Li China Ambassor Mentor Cherrie Uy Tan Philippines Ambassor Mentor Martin Kobald South Africa Ambassor Mentor Roselyn Ediger Canada Ambassor Mentor Mohamad Arieffudin Abdul Khalid Malaysia Ambassor Mentor Sarah Kymbrekos Vanuatu Pacific Young Chef Ambassador Member Muhammad Syafaq Malaysia Member T.Y Leung Hong Kong Member Tiger Chen Taiwan Member Jessi McEwan Australia Member Jan Horak Czech Republic Member Anne Cathrine Just Christensen Denmark Member Ravil Tazutdinov Russia Member Constantinos Kyrlakis Cyprus Member Adrian Vigus-Brown South Africa Member Victor Kendlehart US A Member Roberto Morua Elliott Costa Rica Member Tina Tang Canada Worldchefs Military Commitee Member Rene Marquis

USA

Feed the Planet and Sustainability Committee Chairman Chris Koetke USA Vice Chairman Shonah Chalmers Canada Member Jihan AL Sahawneh Jordan Member Leons Tan Singapore Member Cristian Ponce de Leon Argentina Member Arwyn Watkins Wales Member Gabriel Levionnois Pacific Rim Special Advisor Feed the Planet Frank Fol Peter Rehn Rosa Maria Moraes 58 WORLDCHEFS MAGAZINE

Belgium Sweden Brazil

WORLDCHEFS.ORG

Save up to

50%

of your frying oil

Ensure Quality

Save Time

Increase Profits

Frying oil filter & oil tester

www.VITO.ag Tel.: +49 7461 96289-0

WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS ALBANIA ALBANIAN CHEFS & COOKS ASSOCIATION’ MR. ASIM PRENGEZAJ ARGENTINA ARGENTINA - ASOCIACION DE LA COCINA REGIONAL ARGENTINA, MR. CRISTIAN JAVIER PONCE DE LEON PONCEDELEON@COCINAREGIONALWEB.COM.AR TEL: +54 2214217236 WWW.COCINAREGIONALWEB.COM.AR

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

INDIA INDIAN FEDERATION OF CULINARY ASSOCIATIONS MR. MANJIT SINGH GILL TEL: + 0124 417 2001 WWW.IFCA.INFO

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

INDONESIA ASSOCIATION OF CULINARY PROFESSIONALS INDONESIA MR. STEFU SANTOSO TEL: +62 888 973 8850 WWW.ACP-INDONESIA.NET WWW.BALICHEFS.COM

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

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

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

DENMARK CULINARY TEAM OF DENMARK & DANISH CHEFS ASSOCIATION MR. UFFE NIELSEN TEL: +45 23411229 WWW.KFDK.DK

AZERBAIJAN REPUBLIC AZERBAIJAN NATIONAL CULINARY ASSOCIATION MR. TAKHIR IDRIS OGLU AMI-RASLANOV TEL: +99 421 93 30 43 BELGIUM MASTERCOOKS OF BELGIUM MR. FRANK FOL TEL: +32 (0) 475 973441 WWW.MASTERCOOKS.BE BAHAMAS BAHAMAS CULINARY ASSOCIATION MR. MICHAEL ADDERLEY TEL: +242 3276200 EXT. 6470 BOLIVIA ASOCIACIÓN CULINARIA DE CHEF BOLIVIA MR. ABRAHAN SALAS TABILO BOSNIA-HERZEGOVINA ASSOCIATION OF CHEFS IN BOSNIA AND HERZEGOVINA MR. NERMIN HODZIC TEL: +387 33 200 412 WWW.UKU.BA BULGARIA BULGARIAN ASSOCIATION OF PROFESSIONAL COOKS MR. ANDREY STOILOV EMAIL: ANDREY.STOILOV@BAPC-BG.COM TEL: +359 (0) 897 854 720 WWW.BAPC-BG.COM CAMBODIA CAMBODIA CHEF’S ASSOCIATION MR. HAI VUTHY EMAIL: BORA@ASIANSQUAREGROUP.COM TEL: +885 179 74 766 WWW.CAM-CHEFASSOCIATION.COM CANADA CANADIAN CULINARY FEDERATION MR. SIMON SMOTKOWICZ PRESIDENT@CCFCC.CA TEL: +613 733 5678 WWW.CCFCC.CA COLOMBIA ASOCIACION COLOMBIANA DE CHEFS MR. RODRIGO AMAYA LOPEZ EMAIL: RODRIGOCHEF03@HOTMAIL.COM CZECH REPUBLIC ASSOCIATION OF CHEFS AND PASTRY CHEFS OF CZECH REPUBLIC (AKC CR) MR. MIROSLAV KUBEC TEL: +420 274 812 324 WWW.AKC.CZ CHILE ASOCIACION CHILENA DE GASTRONOMIA ACHIGA MR. GUILLERMO PRIETO WOTERS TEL: +562 203 63 63 WWW.ACHIGA.CL CHINA CHINA CUISINE ASSOCIATION MR. JIANG JUNXIAN TEL: +86 10 6609 4185 (86) WWW.CCAS.COM.CN COOK ISLANDS COOK ISLANDS CHEFS ASSOCIATION MR. SAM TIMOKO TEL: +682 74568 COSTA RICA ASOCIATION NAIONAL DE CHEF COSTA RICA MS. WILLIAM ORTIZ GARRO TEL: +506 2222 2116 CROATIA CROATIAN CULINARY FEDERATION MR. DAMIR CRLENI TEL: +385 42 200 351 WWW.KUHAR.HR

60 WORLDCHEFS MAGAZINE

DOMINICAN REPUBLIC ADOCHEFS DOMINICAN REPUBLIC MRS. DIANA MUNNE TEL: +809 621 3336 D.P.R. KOREA COOKS ASSOCIATION OF D.P.R KOREA MR. HAN YONG HUN TEL: +850 2 381 4427 / 4410 ECUADOR CHEFS ASSOCIATION OF ECUADOR MR. MAURICIO ARMENDARIZ TEL: +593 2466975 WWW.ASOCHEFECUADOR.NET EGYPT EGYPTIAN CHEFS ASSOCIATION MR. HOSSAM EL DIN MOHAMED (0020) 106 666 3280 / (0020) 122 345 3080 WWW.EGYPTCHEFS.COM ENGLAND BRITISH CULINARY FEDERATION MR. PETER GRIFFITHS WWW.BRITISHCULINARYFEDERATION.CO.UK ESTONIA ESTONIA CHEFS ASSOCIATION MR. TAIGO LEPIK FIJI FIJI CHEFS MS. SHAILESH NAIDU FINLAND FINNISH CHEF ASSOCIATION MRS. ULLA LIUKKONEN TEL: +358 50 66347 WWW.CHEFS.FI FRANCE MUTUELLE DES CUISINIERS DE FRANCE MR. CHRISTIAN MILLET TEL: +33 (0) 1 42 61 52 75 GHANA CHEFS ASSOCIATION OF GHANA MR. ISSAC SACKEY EMAIL: SACKOFI@YAHOO.COM GERMANY VERBAND DER KOCHE DEUTSCHLANDS MR. ANDREAS BECKER TEL: +49 (0) 651 945 12 24 WWW.VKD.COM GREECE HELLENIC CHEFS ASSOCIATION MR. MILTOS KAROUBAS TEL. +30 210 8251 401 WWW.CHEFCLUB.GR

IRELAND PANEL OF CHEFS OF IRELAND MR. PATRICK BRADY PATRICK.BRADY@EFFEM.COM TEL: +353 087 6799 408 ISRAEL ISRAELI CHEFS AND COOKER ASSOCIATION MR. HAI SCHWARTZ EMAIL: HAI.SCHWARTZ@IL.ISSWORLD.COM MR. KOBI MIZRACHI EMAIL: KOBI_MG@BEZEQINT.NET TEL: +972 50 4242 600

MALDIVES CHEFS GUILD OF MALDIVES MS. MARIYAM NOORDEEN TEL: +960 777 3385 MALTA MALTA CHEFS SOCIETY MR. PAULINO SCHEMBRI TEL: +356 21 523 667 WWW.MALTACHEFSSOCIETY.ORG MAURITIUS MAURITIUS CHEFS ASSOCIATION MS. AMBA THUNGAVELU WWW.MAURITIUSCHEFSASSOCIATION.COM MOLDOVA ASSOCIATION OF CULINARY CATERING MOLDOVA MS. ELENA CIOBANU WWW.ACCM.MD

ITALY FEDERAZIONE ITALIANA CUOCHI MR. ROCCO CRISTIANO POLUZZO TEL: +39 06 4402178 WWW.FIC.IT

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

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

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

JORDAN THE JORDANIAN CHEFS ASSOCIATION MR. MOHSEN JABER PRESIDENT@JCA.JO TEL: +96 279 515 7494

MOROCCO MOROCCO CHEFS ASSOCIATION MR. KAMAL RAHAL ESSOULAMI TEL: +212 522 97 95 60 WWW.FMAC.MA

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

MYANMAR MYANMAR CHEF’S ASSOCIATION MR. OLIVER E. SOE THET TEL: +95 1 501123 WWW.MYANMARCHEFS.COM

KENYA KENYA CHEFS ASSOCIATION MR. GURPREET SINGH MEHTA TEL: +254704595744

NAMIBIA NAMIBIAN CHEFS ASSOCIATION MS. PHILIP KLYNSMITH PHILIP.K@NAMIBIANCHEFS.COM TEL: +264 61 253 542 WWW.NAMIBIANCHEFS.COM

KINGDOM OF TONGA KINGDOM OF TONGA CULINARY ASSOCIATION MR. TUITUIOHU MAFI KYRGYZSTAN ASSOCIATION OF COOKS OF THE KYRGYZSTAN MR. SHUHRAT SHARIPOV TEL: +99 6556 777 356 WWW.CHEFS.KG LATVIA LATVIAN CHEFS CLUB MS. RAIMONDS ZOMMERS RZOMMERS@INBOX.LV TEL: +371 29238453 WWW.CHEF.LV LEBANON LEBANON HOSPITALITY SERVICES S.A.R.L MR. JOUMANA SALAMÉ TEL: + 96 136 57 655 LIBERIA LIBERIA PROFESSIONAL CHEFS ASSOCIATION MR. EDWIN LAWRENCE JOSIAH TEL: +231 0776 015411 EDWINJOSIAH@LIVE.COM

GUAM MICRONESIAN CHEFS ASSOCIATION MR. PETER DUENAS

LITHUANIA ASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERS MR. DARIUS DORBAVOLSKAS TEL: +370 615 67405 WWW.LRVVK.LT

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

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

HUNGARY HUNGARIAN NATIONAL GASTRONOMIC ASSOCIATION MR. ANDRÁS KRIVÁCS TEL: +36 70 9770 111 WWW.MNGSZ.EU

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

ICELAND ICELANDIC CHEFS ASSOCIATION MR. BJÖRN BRAGI BRAGASON TEL: +354 696 4443 WWW.CHEF.IS

MALAYSIA PROFESSIONAL CULINAIRE ASSOCIATION OF MALAYSIA MR. CHEF KAMARUDDIN ADNIN EMAIL: KAMARUDDIN.ADNIN@SHERATON.COM TEL: +603 9274 0217 WWW.MALAYSIACHEFS.COM

MACEDONIA ASSOCIATION OF CHEFS GASTRO MAK MS. ADRIJANA ALACHKA TEL: +38976573265 WWW.GASTROMAK.EU.MK

NEPAL CHEFS ASSOCIATION OF NEPAL MR. SHREE RAM ADHIKARI EMAIL: NFO@CHEFSNEPAL.COM.NP 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 MR. HELGE JOHANSEN TEL: +47 51 47 46 WWW.NKL.NO PAKISTAN CHEF ASSOCIATION OF PAKISTAN (CAP) MR. AHMAD SHAFIQ TEL: +92 300 9484904 WWW.CAP.NET.PK PALESTINE PALESTINE CHEFS CLUB ASSOCIATION MR. NADIM MOHAMMAD MILHEM TEL: +972 (02) 277 0462 PERU ASSOCIATION PERUANA DE CHEF COCINEROS Y AFINES MR. JAMES ANTOLIN TEL: +511 7856524 WWW.APCCAPERU.ORG PHILIPPINES LTB PHILIPPINES CHEFS ASSOCIATION MR. FERNANDO FIDEL C. ARACAMA EMAIL: JSANTOLIN@YAHOO.COM TEL: +632 844 2787 WWW.LTBCHEFS-PHILS.COM POLAND POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION MR. JAROSLAW USCINSKI TEL: +48 510 126 484 WWW.OSSKIC.ORG.PL

PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. FAUSTO AIROLDI TEL: +351 213 622 705 WWW.ACPP.PT PUERTO RICO ACF THE CHEFS AND COOKS ASSOCIATION OF PUERTO RICO M. MARCOS A. RODRIGUEZ CABAN TEL: +787 257 7373 WWW.FACEBOOK.COM/ACFPUERTORICOCHAPTER 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 REUNION CERCLE DES EPICURIENS DE LA RÉUNION MR. JEAN-CLAUDE CLERET TEL: +33692619150 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 SAMOA SAMOAN CULINARY ASSOCIATION MR. JOE LAM EMAIL: JOE.LAM@SAMOA.WS SAUDI ARABIA SAUDI ARABIAN CHEF ASSOCIATION MR. YASSER B. JAD TEL: +966 2 6846266/6267 WWW.SAUDICHEFSASSOCIATION.COM SCOTLAND FEDERATION OF CHEFS SCOTLAND MR. DAVID LITTLEWOOD DGLITTLEWOOD@HOTMAIL.CO.UK TEL: +44 01698 232603 WWW.SCOTTISHCHEFS.COM SERBIA SERBIAN CHEFS ASSOCIATION MR. DEJAN STANKOVIC OFFICE@SERBIAN-CHEFS.RS TEL: +381 11 2681 857 WWW.SERBIAN-CHEFS.RS 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. JOSEF OZELI TEL: + 386 41 371 651 WWW.KUHARJISLOVENIJE.SI SOUTH AFRICA SOUTH AFRICAN CHEFS ASSOCIATION MR. JAMES KHOZA JAMES.KHOZA@TSOGOSUN.COM TEL: +27 11 482 7250 WWW.SACA.CO.ZA SOUTH KOREA KOREA CHEFS ASSOCIATION MR. JEONG-HAK KIM TEL: +82 2 734 1545 SPAIN FEDERACION DE ASOCIACIONES DE COCINEROS Y REPOSTEROS DE ESPANA MR. SALVADOR GALLEGO JIMINEZ WWW.FACYRE.COM SRI LANKA CHEFS GUILD OF LANKA MR. TYRELL WASALATHANTHRIE TEL: +9 411 2055 041 WWW.CHEFSGUILDOFLANKA.COM SYRIA THE SYRIAN CULINARY GUILD MR. MAJED AL SABAGH MAJED@CIC-UAE.COM

SWEDEN SWEDISH CHEFS ASSOCIATION MR. CONNY ANDERSSON TEL: +46 733 648010 WWW.SVENSKAKOCKARSFORENING.SE SWITZERLAND SOCIETE SUISSE DES CUISINIERS MR. ANDREAS FLEISCHLIN TEL: +41 41 418 22 22 WWW.HOTELGASTROUNION.CH TAIWAN TAIWAN CHEFS ASSOCIATION MR. ALEN CHIEN TEL: +886 4 24261248 WWW.FORMOSACOOKING.COM.TW THAILAND THAI CHEFS ASSOCIATION MR. SOMSAK RARONGKUM 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. STAFFORD T. DECAMBRA SDECAMBRA@ACFCHEFS.NET TEL: + 1 904 824 4468 WWW.ACFCHEFS.ORG UNITED ARAB EMIRATES EMIRATES CULINARY GUILD MR. UWE MICHEEL TEL: +9714 3403128 WWW.EMIRATESCULINARYGUILD.NET UZBEKISTAN ASSOCIATION OF COOKS OF UZBEKISTAN MR. UMAROV AKBAR HAMDAMOVICH TEL: +99871 265 2771 WWW.CHEFS.UZ VANUATU VANUATU CHEFS AND FOOD HANDLERS ASSOCIATION MR. DAVID HOLLIDAY TEL: + 67 855 71671 WWW.VANUATUCHEFS.COM VENEZUELA ASOCIACION DE CHEF DE VENEZUELA MS. ELIA NORA RODRIGUEZ TEL: + 58 241 8 255064 WWW.VENEZUELACHEF.COM VIETNAM THE SAIGON PROFESSIONAL CHEFS GUILD MR. LY SANH TEL: +84 8 382 44691 WWW.VIETNAMCHEFS.COM WALES CULINARY ASSOCIATION OF WALES MR. ARWYN WATKINS TEL: +44 1341 247 268 WWW.WELSHCULINARYASSOCIATION.COM

ASSOCIATE MEMBERS ARGENTINA INSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA SEBESS MARIANA@MAUSIWEB.COM WWW.MAUSIWEB.COM AUSTRIA KLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER WALDER OFFICE@KKK.AT ECUADOR ORGANIZATION OF GASTRONOMIC ASSOCIATION OF THE AMERICAS AND THE CARIBBEAN MR. MAURICIO ARMENDARIS

HUNGARY CHEF CLUB ‘99 MR. MARTON KAROLY CHEFCLUB@HUNGUESTHOTEL.HU

SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.COM

ISRAEL MR. SARKIS YACOUBIAN TEL: +972 50 86 1111 4 CHEFSARKIS@HOTMAIL.COM

USA CULINARY INSTITUTE LE NÔTRE MR. JEAN LUC HAUVILLER WWW.CULINARYINSTITUTE.EDU

MALAYSIA CHEFS ASSOCIATION OF MALAYSIA 2016 MR. FAKHRUL ALIFF ARIFIN BIN MOHARI FAKHRUL.MOHARI@MALAYSIACHEFS.MY TEL: +60193110034 WWW.MALAYSIACHEFS.MY

USA JOHNSON & WALES UNIVERSITY WWW.JWU.EDU USA LE CORDON BLEU WWW.CORDONBLEU.EDU

MONGOLIA MONGOLIAN ASSOCIATION OF MASTER CHEF MR. BUYANDELGER DORJGOTOV ROMANIA CULTURAL ASSOCIATION EURO EAST ALTERNATIVE DR. IULIA DRAGUT WWW.CAMPIONATDEGATIT.RO SOUTH TYROL SUDTIROLER KOCHEVERBAND MR. REINHARD STEGER INFO@SKV.ORG WWW.SKV.ORG SPAIN SELECCION ESPANOLA COCINA PROFESIONAL MR. ADOLFO MUÑOZ EMAIL: ADOLFO.MM@ADOLFO-TOLEDO.COM SAUDI ARABIA NESTLÉ SAUDI ARABIA MR. THOMAS HALLER TAIWAN TAIWAN TOQUES BLANCHES MR. CHANGWEI HUNG (JOHN) HUNH.CW9@GMAIL.COM TEL: +886-2-27055282 TUNISIA FEDERATION TUNISIENNE DES RESTAURANTS TOURISTIQUES MR. SADOK KOUKA EMAIL: BUREAU.SADOK.KOUKA@GMAIL.COM TURKEY TURKISH NATIONAL CULINARY FEDERATION TAFED MR. ZEKI ACIKOZ USA SOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM

CORPORATE MEMBERS CHINA ZHEJIANG SANHE KITCHENWARE CO., LTD MR. CHEN FANG WWW.CHINASANHO.COM

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

CHINA YA (SHANGHAI) INFORMATION TECHNOLOGY CO., LTD. MR. CLINTON ZHU

SLOVENIA YOUNG CHEFS CLUB SLOVENIA

GERMANY DELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE

SRI LANKA SRI LANKAN JUNIOR CHEFS CLUB CONTACT: UDITHA GANEWATHIHA SLJCHEF@GMAIL.COM WWW.SLJCHEF.BLOGSPOT.COM/

IRAN HORIZON RASH INTERNATIONAL TOURISM INSTITUTE MALAYSIA KDU COLLEGE –SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTS WWW.KDU.EDU.MY MALDIVES MALDIVES EXHIBITION AND CONFERENCE SERVICES LTD MR. HUSNIE RAUF TEL: +960 3333630 MEXICO INSTITUTO CULINARIO DE MEXICO WWW.ICUM.EDU.MX

USA ACF YOUNG CHEFS CLUB WWW.ACFCHEFS.ORG WWW.FACEBOOK.COM/ACFCHEFS TWITTER.COM/ACFCHEFS USA CULINARY INSTITUTE LE NÔTRE VANUATU VANUATU YOUNG CHEFS CLUB WWW.FACEBOOK.COM/VANUATUYOUNGCHEFS VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM

RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD WWW.SESALLWORLD.COM SINGAPORE KOELNMESSE PTE LTD WWW.KOELNMESSE.COM.SG SOUTH AFRICA PEPPADEW® INTERNATIONAL (PTY) LTD MR. RICHARD PELCZARSKI WWW.PEPPADEW.COM/

SCAN THE CODE AND GET MORE INFORMATION ABOUT WORLDCHEFS MEMBERS.

WWW.WORLDCHEFS.ORG

61

WORLDCHEFS EDUCATION APPROVED SCHOOL The Worldchefs Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the Worldchefs Education Committee. Recognized companies, associations and institutions share in the future development of Worldchefs global standards as the list of recognized programs continues to expand around the world.

62 WORLDCHEFS MAGAZINE

Mausi Sebess Instituto Internacional de Artes Culinarias Escuela Appyce West Coast Academy of Hospitality & Tourism South Metropolitan Tafe Instituto Avançado de Gastronomia Brasil Chef (Casa do Chefe) Humber College Collège Communautaire du Nouveau-Brunswick-Edmundston Escuela Gastronomica Egopereira Escuela Gastronomica de Occidente KES College Tourism Department of Gastronomy and Culinary Arts - Eastern Mediterranean University Technical College Silkeborg Instituto Superior Tecnologico de Arte Culinario de Guayaquil Culinary Art’s School Culinary Trainer School ITI Technologico Internacional DATA Akmi Mathimata Mageirikis Culinary Center IIEK OMIROS Guam Community College Hospitality Industry Training and Development Center International Institute of Culinary Arts, New Delhi SRM Institute of Hotel Management School of Hospitality and Tourism Studies D Y Patil University Ask Institute of Hospitality Management and Culinary Arts Bangalore Culinary Academy Dublin Institute of Technology Florence University of the Arts Italian Chef Academy Istituto Eccelsa S.r.l.

Chef Academy Royal Academy of Culinary Arts Berjaya Higher Education SDN BHD KDU University College Cilantro Culinary Academy Taylor’s University School of Hospitality Tourism and Culinary Arts Golden Chef College of Culinary Arts Crew Skills International (Malaysia) Sdn Bhd KDU Penang University College Sunway University School of Hospitality Ambitious Academy GQB Escuela De Arte Culinario Sotra Videregående skule College of Tourism & Hotel Management (COTHM) Karachi Institute of Culinary Art Kitchen Club Academy Global Culinary and Hospitality Academy International School for Culinary Arts & Hotel Management (ISCAHM) First Gourmet Academy LPU Culinary Institute Lyceum of the Philippines University Laguna College “Tsaritsyno” State Budget Educational Institution of Secondary Vocational Education Moscow State Educational Institution of Secondary Vocational Education College of Technology No. 14 Cheboksary Economic- Technological College At-Sunrice ICAS Ttraining & Education College South Afican Chefs Training & Innovation Academy HTA School of Culinary Art South Africa Capsicum Culinary Studio (Pty) Ltd. The South African Academy of Culinary Arts YOUNGSAN University, Busan Korea Seoul Hoseo Technical College A Chef Culinary Academy Centro Superior de Hosteleria Mediterraneo Ryssbygymnasiet International Culinary Institute of Switzerland Kai Ping Culinary School Overseas Chinese University TransWorld University Dusit Thani College MSA Mesleki Egitim Merkezi Chef’s Table Culinary Academy EKS Culinary Academy International Centre For Culinary Arts Dubai Triumph Higher Education- Escoffier Boulder Auguste Escoffier School of Culinary Arts-Austin Johnson County Community College Keiser University Center for Culinary Arts - Melbourne Keiser University Center for Culinary Arts- Sarasota Keiser University Center for Culinary Arts- Tallahassee

Argentina Argentina Australia Australia Brazil Canada Canada Colombia Colombia Cyprus Cyprus Denmark Ecuador Ecuador Ecuador Ecuador Greece Greece Greece Greece Guam Hong Kong India India India India India Ireland Italy Italy Italy Italy Jordan Malaysia Malaysia Malaysia Malaysia Malaysia Malaysia Malaysia Malaysia Malaysia Mexico Norway Pakistan Pakistan Palestine Philippines Philippines Philippines Philippines Philippines Rusia Russia Russia Russia Singapore Singapore South Africa South Africa South Africa South Africa South Korea South Korea South Korea Spain Sweden Switzeland Taiwan Taiwan Taiwan Thailand Turkey Turkey Turkey UAE USA USA USA USA USA USA

Electrolux Professional Hotels

Did you know that 5 star service can come with no waste?

Whatever your kitchen needs, Electrolux Professional has an all-round solution that can boost your productivity and sustainability.

Cook the eco-friendly way with Touchline air-o-steam, the greenest combi oven currently on the market Save up to 60% on energy costs while improving performance with thermaline premium cooking range Keep food cool with best-in-class energy eďŹƒciency in ecostore refrigerated cabinets Make light work of dirty jobs in under 2 minutes with the green&clean hood type dishwashers

Discover the Electrolux Excellence and share more of our thinking at www.electrolux.com/professional

WORLDCHEFS EVENTS CALENDAR 2018-19

20 October 2018

CHEF2CHEF WORKSHOPS

26-27 October 2018

The “Art & Science Come Together” partnership between Electrolux Professional and Worldchefs aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology within the leading manufacturer’s commercial cooking solutions, helping kitchens across the globe to develop more streamlined and sustainable cooking processes.

International Chefs Day

Ningbo International Young Chefs Challenge Country: China

21-23 November 2018

2018 Chinese Cuisine World Championship Country: China

23 November 2018

Worldchefs Hot Kitchen Judging Seminar Country: Luxembourg

23 November 2018

Worldchefs Pastry Judging Seminar Country: Luxembourg

23 November 2018

Chef2Chef brings chefs together at Electrolux’s Innovation Centers and provide world-class seminars, themed workshops and demonstrations that offer the opportunity to work with the latest cooking technology, focusing around the exclusive Cook&Chill solution offered by the manufacturer.

Participants gain valuable skills and advice from experienced Professional chefs willing to share their international experience and passion for the continual discovery of contemporary develop-ments in the culinary arts.

Follow www.worldchefs.org website and stay up-to-date with the latest news on the upcoming Chef2Chef workshops organised across the globe in 2018.

Worldchefs Fruit & Vegetable Carving Judging Seminar in Country: Luxembourg

24-28 November 2018

Villeroy & Boch Culinary World Cup Country: Luxembourg

10-12 December 2018

La Cuisine de Sial Country: United Arab Emirates

4-6 March 2019

Emirates International Salon Culinaire Country: United Arab Emirates

64 64 WORLDCHEFS WORLDCHEFS MAGAZINE MAGAZINE

WORLDCHEFS.ORG

110 MEMBER COUNTRIES

THE GLOBAL VOICE OF CULINARY PROFESSIONALS

WORLDCHEFS IS SUPPORTED BY ...

Premium Partners

Global Partners

Corporate Partners

WWW.WORLDCHEFS.ORG