WORLDCHEFS Issue 24 Anno 2019
Global Chefs Challenge Around the Globe
OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES
Young Chefs Ambassadors on Board
Congress & Expo 2020
Feed the Planet
4 Things to Look Out For
A Better World
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CONTENTS IN&OUT OF THE KITCHEN 41 IN&OUT OF THE KITCHEN 42 IN&OUT OF THE KITCHEN NEWS 45 A NEW NOTE 46 A LIFE TRANSFORMED IN CURITIBA 48 INGREDIENTS MATTER
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WORLDCHEFS AND YOU 04 FROM THE PRESIDENT
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
CONTRIBUTORS Cornelia Volino, Canada
06 FROM THE MANAGING DIRECTOR 07 WORLDCHEFS NEWS 14 CHEFS CONFROTING THE “CHANGE” 16 BEHIND THE SCENES 20 WCWB AMERICAS IN AID 2019 PROMOTES A CHEF´S SOCIAL RESPONSIBILITY 23 ART & SCIENCE COME TOGETHER 24 AMBASSADORS ON BOARD
Stefan Pepe, Italy
26 MEET THE NEW PRESIDENT OF HKCA
Nestlé Professional
28 INTERNATIONAL CHEFS DAY 2019
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30 AROUND THE GLOBE 36 4 THINGS TO LOOK FOR AT WORLDCHEFS CONGRESS&EXPO 2020 39 A BETTER WORLD 58 WORLDCHEFS NATIONAL COMMITTEES 62 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS
WWW.WORLDCHEFS.ORG
64 APPROVED SCHOOLS 66 WORLDCHEFS EVENTS CALENDAR 2019 - 2020
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FROM THE PRESIDENT Dear Chefs, friends, and colleagues from around the world, Like always, it is a great pleasure to share exciting updates with you. Several new projects and developments are on the way and for sure, the coming months will bring many interesting topics for us all.
THOMAS GUGLER WORLDCHEFS – PRESIDENT
WORLDCHEFS MAGAZINE COVER PHOTO PHOTO BY FOOD PHOTOGRAPHY PUBLISHER
At the last Board of Directors meeting held in July in Cardiff, Wales, many topics were discussed and visionary goals for the coming years have been set. I want to thank Worldchefs members everywhere for their continuous support and efforts to make it possible for us to achieve these goals.
WORLDCHEFS
My personal thanks are also extended to all the active Committees for their commitment and drive to become better. We had some amazing activities with World Chefs Without Borders and a fantastic Chefs Social Responsibility event in Tampa Bay, Florida, where we raised US $40,000 for disaster aid relief. Thanks to all the team involved for their hard work.
MANAGING DIRECTOR RAGNAR FRIDRIKSSON
15 RUE TIQUETONNE 75002 PARIS FRANCE T: +33 (0) 1 80 06 58 30 E: OFFICE@WORLDCHEFS.ORG
RAGNAR@WORLDCHEFS.ORG
DIRECTOR OF OPERATIONS AND PROJECTS CONNIE LAU CONNIE@WORLDCHEFS.ORG
On a personal note, I feel the need to create an awareness to build on support groups for the unfortunate ones around the globe. It is important to treat all of the world’s citizens equally and to respect each other’s cultures, beliefs and basic needs. We are obliged to help our neighbors, colleagues and friends, as well as all the creatures and plants on Mother Earth, to make this world a better place.
CHIEF EDITOR JENNY TAN
I believe strongly in the power of the white jacket and as well, I see the importance of global unity for chef associations worldwide despite religion, race or beliefs. By working together with dignity and respect, we can all grow, share and learn from each other. As you can see through social media, I have been very active in serving our member countries by visiting many of them across continents, as this is our vision for creating one thought with one connected spirit.
MARKETING@WORLDCHEFS.ORG
As your President, I feel that I must mention a concern to me and to the entire Board of Directors. We, as Worldchefs, the official global body, are seeing several “rogue” chef groups starting up and participating in questionable activities, misusing the Worldchefs logo on their certificates and during events, seminars and competitions. I urge you to not participate in these events or support any such related activities. I ask you to please notify your Continental Director or myself, should this be happening in your respective areas. At the same time, we are very glad that Worldchefs endorsed events and competitions are receiving so many participants, which shows a clear sign that there is a hunger for knowledge, a willingness to learn and an interest in being part of our global organization. Now, it is important for me to make the following note. Food is nourishment and we are lucky to be able to receive its benefits, especially as we are in the hospitality industry. There are so many unfortunate people around the world who deserve better, who deserve to have nourishment. These people and their children need to be supported and fed nutritionally as well. Please join us on October 20, as we celebrate International Chefs Day and share How Healthy Food Works with the children in our communities. Our International Chefs Day Committee and partner, Nestlé Professional, have developed a fun and informative campaign, which I am sure you will all enjoy. The Worldchefs Academy is doing well, and many corporate groups are interested in joining our globally recognized program. We are currently translating the Pre-Commis Chef Course into Arabic, and plan to translate it into Spanish next. This free course is available in English at www.worldchefsacademy.com or on your mobile at the App store.
WORDS@FOODCULT.COM.SG
COMMUNICATIONS MANAGER CLARE PETTERSSON CREATIVE DIRECTOR & DESIGN TOMAS BOLLI HAFTHORSSON TOMASBOLLI@GMAIL.COM
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
Lastly, I want to remind you about the upcoming Worldchefs Congress in St. Petersburg, Russia where the entire Worldchefs team is working very hard to ensure this Congress will be a great success with amazing memories and an informative platform. As the 39th Congress, it is sure to be a fantastic program!
CONTINENTAL DIRECTOR ASIA
Early Bird registration is now open, and offers a discount until 31 December. Register now at www. worldchefscongress.org and be part of this stunning event at a mind-blowing location, 28 – 31 July, 2020.
CONTINENTAL DIRECTOR EUROPE CENTRAL
Sending you all the best culinary regards and greetings from the bottom of my heart. Respectfully Yours, Thomas A. Gugler Worldchefs President 4 WORLDCHEFS MAGAZINE
NEIL THOMSON
CONTINENTAL DIRECTOR EUROPE NORTH
ALAIN HOSTERT
DOMENICO MAGGI
CONTINENTAL DIRECTOR EUROPE SOUTH
INTERESTED IN ADVERTISING IN OR CONTRIBUTING TO WORLDCHEFS MAGAZINE? CONTACT OUR MARKETING TEAM AT MARKETING@WORLDCHEFS.ORG
WORLDCHEFS – FROM THE MANAGING DIRECTOR
EDUCATION, FEED THE PLANET AND COMMUNITY WEBSITE 2019 has been a busy year for Worldchefs. Education initiatives, Feed the Planet programs, and website development have been our main focus this year. A lot of groundwork has been done with the aim to boost Worldchefs to new heights. LEADING IN SKILLS RECOGNITION Worldchefs and partners City & Guides are launching the latest innovation in skills development: a global certification for the hospitality industry. The first of its kind in the world, the Global Hospitality Certification sets out a benchmark to help hospitality businesses around the world identify the unique skills of their staff, and help employees gain professional recognition. Building on the success of the global certification for chefs, the Certification has been extended to cover all four areas in hospitality: culinary, food and beverage service, front of house and accommodation.
MAKING A DIFFERENCE Feed the Planet is making a difference in the lives of so many. Already 400 people have been trained in basic culinary skills, providing a better livelihood. At the same time, we held Food Heroes workshops for over 12,000 kids around the globe, together with our partners at Electrolux Food Foundation and AIESEC. Sustainability Education has now reached 20 new schools this year, bringing the total number to over 30. REVAMPING OF MYCHEFSPACE AND WORLDCHEFS COMMUNITY WEBSITE In collaboration with HOSCO, the world’s largest hospitality network, we are bringing new features to chefs, associations and school networks. Chefs will be able to find targeted jobs, internships and access to online resources and career advice. Our association members can create their own membership space and communicate with their community to announce events and activities. Approved schools in our Education Network will equally have their own space to manage their alumni and promote themselves. LOOKING FORWARD The Worldchefs team has acquired some new faces to lead in the transformation. We have expanded our Communications and IT teams to support our many projects, especially as we start active planning on the Worldchefs Congress program for Saint Petersburg in 2020. 6 WORLDCHEFS MAGAZINE
Last but not least, Worldchefs Village was a great success at the Culinary World Cup, where we were joined by all the Nordic Chefs Associations, Wales Chefs Association and sponsors such as Koppert Cress, Bridor, Dilmah Tea, Sterling Halibut and VITO. We are all fired up and looking forward to the next Worldchefs Village at the Culinary Olympics, where we count on your participation! Gastronomically yours, Ragnar Fridriksson Managing Director
WORLDCHEFS – NEWS
FLIP & FOLD
MEET THE FUTURE OF EGYPT’S CULINARY INDUSTRY It was all smiles for these talented young chefs as they celebrated the fourth anniversary of the Egypt Young Chefs’ Club! During the two-day celebration, more than 20 young chefs volunteered and worked together to prepare a dinner for 200 of the Egyptian Chefs’ Association’s most distinguished and valued sponsors.
The 9th Argentine Pizza and Empanada Championship and 1st Latin American Pizza Championship was rolled out in Buenos Aires from 3 – 5 June. Pizza makers from Argentina, Mexico, Colombia, Brazil, Perú, Chile, Uruguay, Paraguay, Venezuela, Cuba and the Dominican Republic congregated in one space, to flip the best pizzas and fold the greatest empanadas. A truly wonderful sight to behold!
The young chefs demonstrated their steadfast commitment to the environment with their chosen theme of the evening, “Reduce Food Waste. Start Now!” To limit any food wastage, they prepared a fourcourse set menu instead of a buffet spread. The talent of the young chefs was evident, in their flawless execution of the event and the delicious meal was widely enjoyed by all the guests. The event also celebrated the change of leadership and new beginnings for the Young Chefs’ Club as Chef Mohamed Hassan Afifi stepped down after a successful three years as the club’s Chairman, and Chef Mahmoud Ibrahim was ushered in as the new Chairman.
CELEBRATING #SG The Singapore Chefs’ Association organised the SG Bicentennial Food Village at Fort Canning to a huge success. Four acclaimed chefs, each known for their heritage cuisine, gathered to show their best renditions. The chef brigade included Chef Sin Leong and Chef Hooi Kok Wai (Cantonese), Haikal Johari (Malay), Violet Oon (Peranakan) and Milind Sovani (Indian). The menu consisted of stalwart dishes such as Crab Roll with Chicken Liver and Salted Egg, Gulai Kambing Nanas, Itek Sio and Konkani Prawn Masala. Says Chef Eric Neo, “In a fast paced society like Singapore, heritage dishes, which often requires laborious efforts, run the risk of being phased out. This is our way of giving back to the community.”
WORLDCHEFS NEWS CHEFS’ ASSOCIATION TAKES WALES’ CRAFT BUTCHERS UNDER ITS WING Kudos to the Culinary Association of Wales (CAW) for welcoming craft butchers into their community. Members voted at the biennial general meeting in Welshpool to welcome the new division following a proposal by president Arwyn Watkins, OBE. Mr. Watkins, Managing Director of Cambrian Training Company, said a Craft Butchery Team Wales had been formed to compete in the World Butchers’ Challenge in Sacramento, California in September 2020. “Bringing craft butchers nearer to craft chefs has got to be a good move, as there will be plenty of continuing professional development cross-over opportunities,” he added. “The international networks established by Culinary Team Wales when competing around the world will also be very useful to the butchers and their sponsors.” WWW.WORLDCHEFS.ORG
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WORLDCHEFS – NEWS
CHEF ZLATKO NOVAK SCORES A HAT TRICK! Congratulations to Zlatko Novak, the 3-time champion of Cro Top 2019. Organised by the Croatian Chef Association, the invitation-only competition meant that chefs had to earn their place by competing in the Croatian Culinary Cup, National Cooking Competition, and international competitions by Worldchefs. It was an intensive 9 hours as ten competitors battled it out to bring home the prestigious championship. Each contestant had 60 mins to prepare their dishes in both the qualifying and final round that held a mystery box challenge. The dishes were judged by 3 expert culinary veterans – Chefs Miro Dolovčak, Marija Kuzminski and Gostimir Dragić and they handpicked 5 finalists – two competitors from Varaždin, Zlatko Novak (Bedem), Ivan Tomas (Fontana Crnkovic) and Ana-Marija Stankovic, the two-time winner of the Croatian Culinary Cup.
SUMALAK FOR THE SOUL: A TALE OF COMMUNITY AND GIVING From 29 to 30 March, the Mega Sumalak charity event brought plenty of warm bellies, happy faces and grateful smiles as it united the community of Tashkent in Uzbekistan through the preparation and sharing of the traditional Sumalak. The event was organised by corporations (Coca-Cola Uzbekistan, Central Park multicomplex), government offices (Ministry of Internal Affairs of the Republic of Uzbekistan, the State Committee of Tourism Development of the Republic of Uzbekistan, the Authority of Tashkent city) and Cooks Association of Uzbekistan. It was a community united as Tashkent residents and event officials came together in a show of Uzbekistan’s national values to celebrate the Sumalak for a good cause – feeding Tashkent’s orphans. Over the two-day event, more than 80 professional chefs led by Chef Husniddin Khamidov worked round the clock, taking turns preparing and stirring the Sumalak in a huge kazan, a challenge enjoyed by Chef Husniddin and his team. “When the chef is confident, there is no difference in cooking a small kazan of Sumalak, or a big one,” he said. On 30 March, a record 135 kg of Sumalak was produced, bottled and distributed to the orphans and to the residents and guests of Tashkent as a sign of gratitude. For their help in making the event a huge success, diplomas and certificates were awarded to the cooks and event organisers. 8 WORLDCHEFS MAGAZINE
The competition was the final event of the 5-day Hotel & Gastroteh Fair Zagreb, Croatia, that brought together chefs and industry professionals from all over the country. More than 2,000 portions of traditional Croatian delicacies were served to visitors by culinary associations all over the country.
HUG Filigrano Tartelettes
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WORLDCHEFS – NEWS
NEW LEADERSHIP AT WORLDCHEFS YOUNG CHEFS CLUB We bid a sad goodbye to Andy Cuthbert, who has handled the mantle for the Worldchefs Young Chefs Club over to familiar faces in order to focus on his role as Continental Director (Africa & Middle East). Alan Orreal, former Vice Chairman, will step up as Chairman, and Jasper Jek (Singapore) will helm the Vice-Chairmain position. Both have also played an instrumental role in building the Worldchefs Young Chefs Club from its infancy. We look forward to more dynamic action.
REMEMBERING BILLY President Thomas Gugler and Vice President Martin Kobald paid their respects to the late Dr. Bill Gallagher, Lifetime Honorary President of Worldchefs, visiting his grave in South Africa during their visit for the Global Chefs Challenge Africa & Middle East semi-final event. “It’s important to remember, so we can keep his legacy alive. A big thank you to the South African Chefs Association for making this possible,” shared President Thomas.
FAMILY FUN AT THE INTERNATIONAL PAKISTAN CULINARY FESTIVAL 2019 From 14 to 17 March, the four-day extravaganza was a lively event that celebrated “A Taste of Pakistan” with live stations and food stalls by some of the country’s top restaurants. The event bustled with engaging activities, cultural performances, live music and magic shows that could be enjoyed by the whole family. Organised by College of Tourism and Hotel Management (COTHM) and Topaz Group of Companies and the Chefs’ Association of Pakistan, the event was attended by dignitaries from the local government. The governor of Punjab, H.E Mr. Chaudhry Muhammed Sarwar inaugurated the event as he was joined by Tourism Minister H.E Mr. Raja Humayon Yasir Sarfraz and Lord Mayor of Lahore, Mr. Mubashir Javid. The festival was also the battleground for the Chefs Challenge Pakistan 2019, where teams from United Arab Emirates, Algeria and China gathered to bring home the prestigious championship. Mr. Ahmad Shafiq, CEO of COTHM Pakistan & Dubai wishes to express his deepest gratitude for all those who made the Pakistan International Culinary Festival a resounding success. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – NEWS
Left to Right: Worldchefs President Thomas Gugler, Secretary General Cornelia Volino and Journalist Alex Revelli Sorini, at the Ciminiere presenting sponsor gift from the Company Gioielli DOP.
ROCCO POZZULO RE-ELECTED NATIONAL PRESIDENT OF ITALIAN FEDERATION OF COOKS (FIC)
Left to Right: FIC President Promotion Seby Sorbello; CD Europe South Domenico Maggi; Sicilian singer Roy Paci; Worldchefs President Thomas Gugler and Journalist Susanna Cutini, presenting the cooking show at CIBO NOSTRUM 2019 at “Villa Bellini” in Catania.
The 30th National Congress of the Italian Federation of Cooks (FIC) featured many numerous and prestigious appointments, including the re-election of Rocco Pozzulo as President for another four years. Special international guests at the Congress included Worldchefs President, Thomas Gugler, Secretary General, Cornelia Volino, and Continental Director of Southern Europe, Domenico Maggi. “I am very satisfied with how this Congress went and I thank all the FIC members for the commitment and dedication they put into their work every day” said Rocco Pozzulo. “I also thank all the members of the Assembly who have deliberated my re-election as national president for another four years. With great pride and passion I will continue the work undertaken in these years for the Italian Federation of Cooks.” The Congress took place at the Cooking Fest, at the “Le Ciminiere” and the line-up included many cooking shows, including gala dinners and conferences. It was attended by Minister of Agriculture, Gian Marco Centinaio, Mayor of Catania, Salvo Pogliese, City Councillor for Culture, Barbara Mirabella and numerous starred chefs. Activities included the Cibo Nostrum, the Great Festival of Italian Cuisine, which was held at Villa Bellini, historic garden of the Metropolitan City of Catania. 12 WORLDCHEFS MAGAZINE
Left to Right: World Chefs Without Borders Recognition Awards and Certificate Presentations: Domenico Maggi, CD Europe South, Maria Campagna (recipient), DSE President Roberto Rosati (recipient),Worldchefs President Thomas Gugler and Worldchefs Secretary General/WCWB Committee member Cornelia Volino.
WORLDCHEFS – NEWS
After the show, the President of the Association “Flag of the Peace”, Alfio Parisi, gives the Flag of the Peace to Italian Federation of Cooks, with President FIC, Rocco Pozzulo. Left to right: “Vincenzo Bellini” Theatre, Catania: Angelo Scuderi, President Catania Chefs; Domenico Privitera, President of Sicilian Chefs; Seby Sorbello, FIC President Promotion; Secretary General Cornelia Volino; Alfio Parisi; FIC President Rocco Pozzulo; CD Europe South Domenico Maggi and Journalist Antonio Iacona.
MUSIC & GOURMET AT THE OPERA Left to Right: Sicilian singer Roy Paci helps Worldchefs President Thomas Gugler with a cooking demonstration at the charity event.
Left to Right: DSE President Roberto Rosati and members of Dipartimento Solidarietà ed Emergenze receiving recognition from FIC for all their efforts and contributions during the FIC Congress.
At the 30th National Congress of the Italian Federation of Cooks (FIC), the event “Music and Gourmet: The joys of the palate in the Opera, in Cinema and in Literature”, was the theme of the evening. Before the stage of the historic Teatro Massimo “Vincenzo Bellini” in Catania began, the theatre and gallery of the temple of music of Etna came to life. 600 chefs and cooks in smart-looking FIC official uniforms turned up in full force to attend the event. The evening, presented masterfully by the journalist and editorial coordinator of the magazine Il Cuoco, Antonio Iacona, saw a list of who’s who in attendance: FIC National President, Rocco Pozzulo, the FIC Promotion President and creator of the event, Seby Sorbello, the Superintendent of the Bellini Theater, Roberto Grossi, the Councillor for Culture of the Municipality of Catania, Barbara Mirabella, President of Worldchefs, Thomas Gugler, Secretary General of Worldchefs, Cornelia Volino, Worldchefs Continental Director of Southern Europe, Domenico Maggi, the President DSE FIC, Roberto Rosati, the President URCS (of the Sicilian Cooks), Domenico Privitera, and the President of the Cooks ETNEI (Catania), Angelo Scuderi. The evening rounded up with the Arena entrepreneurs (who offered the evening) greeting the guests, the pastry chef president Con.Pa.It. Sicily, Peppe Leotta, and Pennisi Catering, who prepared the Sicilian pastry high buffet after the concert. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – CONFRONTING CHANGE
CHEFS CONFRONTING THE “CHANGE”
Man’s footprint on the earth and the environmental emergencies related to our responsibilities are obliging us to change our attitudes for the preservation and care of our planet. It is time to make the right choices. BY STEFANO PEPE
MEDIA PRESS MANAGER OF THE ITALIAN FEDERATION OF CHEFS (IFC)
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WORLDCHEFS – CONFRONTING CHANGE
At the long-awaited seminar held in Rimini last February, organised by the Italian Federation of Chefs for the issuance of Giurati Worldchefs licenses, Chefs Gert Klotzke (former captain of the Swedish National Team) and Domenico Maggi (former Team Manager of the NIC of the Culinary Commission) opted for drawing attention to all the “operating methods” to be observed with regards to work and behavioural aspects directed towards sustainable, non-waste, energy-saving cooking. These new aspects to be observed in the framework of international competitions have already been specifically listed in full details, but let us understand the reasons behind it. Pollution, global warming, over-exploitation of resources both land and sea, wide-spread hunger, an emergency of plastic in our water these are vital issues for our future and for the future of our children. Everyone has a role to play. Over the last few centuries, and even more so in the 20th century, technological progress and advances have enabled mankind to control, curb and even manipulate most of those resources and natural forces, those they previously feared. These skills, however, are not without consequences. According to scientific studies on the subject, we are actually colliding with the physical limits of the planet that we live in. Pollution and global warming caused by the use of fossil fuels, the risks associated with the use of nuclear energy, and the overexploitation of land and seas to feed an ever-growing population are just some of the challenging issues. We must be aware of how we are treating our Earth and opt, for the sake of our own future, for a path of total sustainability. We define and measure our needs through a new concept referred to as ecological footprint, a metaphorical common indicator, which calculates in terms of earth surface man’s negative impact on nature and cities, through energy, transport and food consumption, ultimately on everything. The magnitude of this imprint expresses the quantity of space necessary for us to live adequately, to regenerate the resources we use and to dispose of the waste we produce.
In order to remain within the margins of sustainability, this “ecological footprint” should amount for each of us, and for every single individual, to 1.7 hectares of land, while we are exploiting a good 2.8 hectares each, so that based on the current methods and consumption trend, we are using the resources of one planet and three thirds, but the problem is that there is only one on earth! In the exploitation of the planet’s resources there are some who consume for both themselves and for others, like the industrially advanced countries of North America, Europe, and Australia, which consume much more than South America, Africa and Asia. Looking at the figures, we Italians are among the most wasteful countries: in order to equalise all the resources we consume in a year, we would need more than 4 Italies! On one hand we are constantly told that there is a risk that resources might quickly run out or that they have already ended, but on the other hand when we go to a supermarket we see that the shelves are always packed with food! Now the problem is that in order to constantly keep the shelves full - to use a metaphor - we are virtually “scraping the bottom of the barrel”, literally squeezing the whole planet. We are treating our planet earth as if it were a machine whose engine we speed up to the maximum until reaching exaggerated rotation levels: for a while it holds up, but if you do not slow down or stop, the engine breaks up or burns up! As things stand today we are almost there, and before long on the shelves for the next and immediate generations there will really be nothing left, except for meat synthetically created in test tubes, insects, or who knows what else, far from what we are currently used to eating! One thing is for certain, and speaks for all: at this rate, in 2048 our seas will no longer have fish. So what can we do to change this trend? Each of us should become conscious and aware of the dangers that are around the corner, take responsibility individually and implement those “measures” that, considered individually, would seem useless and trivial, but if implemented automatically and collectively can lead instead to great results. These are things that we have been hearing for some time, like buying more “farm to fork” food, locally produced food from one’s territory, avoiding any food waste, reducing intensive or industrial farming, using the car less and making use of the public transport as much as possible, saving more energy and, in general, consuming less and better. This is precisely the reason why Worldchefs has taken to the field: to train and inform chefs from around the world on these important issues. Chefs are making a substantial contribution through Feed the Planet programs, and through the Worldchefs Culinary Competitions Committee introducing new rules for competitions on a global level. Hopefully more chefs will put this into practice in their daily life. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – INSIDE WORLDCHEFS
BEHIND THE SCENES Three Chefs share about the contributions of their committees.
WHAT IS THE MISSION OF THE WCWB EMERGENCY TASK FORCE? Since 2012, I have been a Committee Member of World Chefs Without Borders and Chairman of the WCWB Emergency Task Force since 2016. Forming a response team and assigning responsibilities is one of the crucial steps on any emergency response team. If your emergency response team members are not familiar with their roles and responsibilities, important response actions may be missed. HOW IS THE WCWB EMERGENCY TASK FORCE STRUCTURED? The WCWB Emergency Task Force is a sub-committee of World Chefs Without Borders. All of the task force team members are carefully selected based on their participation in a massive past disaster aid relief effort program, i.e: Greece border refugee aid providing 700,000 meals, Italy earthquake efforts etc. WHAT TYPES OF PROJECTS OR INITIATIVES DOES THE WCWB EMERGENCY TASK FORCE DO? Provide humanitarian support with basic meals in the most urgent phase e.g. following a natural catastrophe. When possible, provide to support for the reconstruction of local communities. Provide assistance to WCWB and partners for disaster aid relief and fund raising initiatives. Establish a work process for emergency relief efforts, including a network of Country Ambassadors as local representatives.
WHAT TYPE OF PLANNING IS DONE TO GET READY FOR THESE PROJECTS OR INITIATIVES?
We organise and supervise the supply of care, food, and fresh water to the disaster effected area, and coordinate with the Worldchefs National Member Societies in their international missions, especially with manpower, materials, food, financial resources and the organising of on-site logistics. HOW CAN WORLDCHEFS MEMBERS SUPPORT THE EFFORTS OF THE WCWB EMERGENCY TASK FORCE?
KOK KHEONG (KK) YAU Chairman, Malaysia World Chefs Without Borders (WCWB) Emergency Task Force 16 WORLDCHEFS MAGAZINE
We welcome any support for fundraising and disaster aid relief through participation or donations. For example, young chefs are always a great force in promoting what we do with their social media presence. In April 2020, WCWB is also planning a Chef ’s Social Responsibility (CRS) event in Cambodia. If any of you will like to contribute, contact Willment Leong, WCWB Chairman: wcwb@worldchefs.org COMPLETE THIS SENTENCE, WORLDCHEFS IS… more than the UN of all the chefs in the world!
WORLDCHEFS – INSIDE WORLDCHEFS
DO YOU ANTICIPATE CHANGES IN 2019 OR 2020? We have recently made changes to focus on limiting the use of nonedible colors or glitters in plated dessert in the competition guidelines. Every profession evolves so much faster today than a few decades ago. Sometimes technology is leading the way, at other times new ingredients of techniques are introduced. We have to prepare for their implementations in any categories but we must stay vigilant and be able to identify and penalise frauds. As chefs, we hold our customer‘s health in our hand and we must strive to promote safe and healthy food trends. To that end we shall explore ways to welcome more artists to culinary competition by modifying the minimum dimension of certain categories of centerpieces (i.e: marzipan). We should also update the rules and judging criteria for sculpted cakes, wedding cakes, and gum paste decorations so the participants can better prepare. We are also constantly looking out for feedback. ARE THERE ANY NEW TRENDS HAPPENING IN PASTRY ARTS THAT YOU SEE REFLECTED IN THE ENTRIES AT THE COMPETITIONS? Dexterity is progressively replaced by the many tools, forms, and mould making material available locally or online. Designers are sharing their expertise with chefs and guiding them (with computerised tools) to create exceptional petits-fours, plated desserts, and centerpieces. WHO CAN APPLY FOR THE SEMINARS? Pastry Competition Seminars are open to any chef, pastry chef, or aspiring judge who wishes to participate, no matter how much training he or she has. The earlier in your career you attend the seminar, the more you will gain from it. IS A PARTICIPANT AUTOMATICALLY QUALIFIED TO BE A PASTRY JUDGE AFTER COMPLETING THE PASTRY COMPETITION SEMINAR?
GILLES RENUSSON Pastry Advisor, USA/France Culinary Competition Committee
WHAT TYPES OF INITIATIVES CAN WORLDCHEFS MEMBERS EXPECT? We aim to contribute to the growth and promotion of our craft. We are constantly challenging each other to adapt the competition rules so they better reflect today’s trends and work environment constraints. We are working on implementation of two different categories of seminars: a first type geared to culinary competitors who wish to learn how to best prepare to succeed in culinary competitions and a second one built for chefs who have successfully participated in previous Worldchefs endorsed competitions. They can also expect more competitions where the participants arrive with minimal “mise en place.” The goal of these competitions is to encourage chefs to develop very practical skills which can easily be used in their daily production tasks. Another aspect of pastry competition is the difference between centerpieces which are built from scratch in front of the public and others which are constructed over days, weeks and months, then carefully assembled on or beside the display table. The end result is very different and requires distinct preparation and training.
It is vital that all Worldchefs Certified Judges ensure that the global standards of excellence are upheld. There are many steps involved in becoming certified as a Worldchefs judge including personal experience in competition and participating in Worldchefs Competition Seminars, a mandatory part of the process. After a chef has met these requirements and is recognized as a B judge, he or she may participate as a learning judge and may volunteer to shadow a jury group during Worldchefs endorsed competitions. This will be followed by written evaluations of the Chairmen of these juries and written recommendations from Worldchefs Certified A-level judges. WHAT IS THE IMPACT YOU HOPE TO MAKE IN THE NEXT 2 YEARS? To promote fairness. We still today have participants who feel they may not be correctly rewarded for their hard work. I wish to teach many more pastry competition or pastry judging seminars in order to reduce and eliminate such negative experience. WHERE DO YOU HOPE TO SEE WORLDCHEFS IN 5 YEARS? To continue to promote camaraderie, exchanges, education, safe and healthy food all over the world. When all the member associations pull their resources together, there is no other organisation in the world which has more culinary knowledge and expertise. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – INSIDE WORLDCHEFS
chefs competitions taking place including, but not limited to, Shanghai and African Culinary Cup and then of course all the independent initiatives within our clubs around the world, which make a huge difference in the culinary community. DO YOU SEE A WORLDWIDE INCREASE IN YOUNG CHEFS BECOMING INVOLVED WITH WORLDCHEFS? Absolutely. As the awareness and confidence of the young chef grows, there has been an exponential growth in the involvement with Worldchefs. This can be seen just in the numbers of young people attending the Worldchefs Congress and the huge growth in clubs worldwide. It has been mind-blowing to see how over the past 10 years the Global Young Chefs Development Program has evolved and grown traction. WHAT ARE THE COMMITTEE’S STRATEGIES TO REACH OUT AND ENCOURAGE YOUNG CHEFS TO BECOME INVOLVED WITH WORLDCHEFS?
JODI-ANN PEARTON Committee Member, South Africa Global Development of Young Chefs
WHAT IS THE MISSION OF THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE? Our mission is to grow the involvement of young chefs in the industry by creating platforms in the form of clubs to invest and share knowledge. These platforms provide young chefs with more confidence and experience to be able to achieve great milestones in their careers through mentorship and networking with one another, with chefs within their associations, and within Worldchefs. It provides wonderful opportunities for many young people who may not have been otherwise so privileged. WHAT IS YOUR ROLE(S) AS A COMMITTEE MEMBER? My role is to look after African and Middle Eastern Young Chefs Clubs along with their mentors and ambassadors. It is a role of guidance as well as mentorship. Over the past 10 years, our committee has created a platform and blueprint for the creation of Young Chefs Clubs worldwide, and it is our role to assist this process in rolling out. WHAT TYPES OF INITIATIVES IS THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE PLANNING AT THE MOMENT? Various initiatives in the training space including a Global Young Chef Exchange Program.The Bill Gallagher Young Chef Tour is in the cards for 2019 and shall take place later this year seeing two young chefs visiting South Africa on a culinary adventure.There are various young 18 WORLDCHEFS MAGAZINE
The structure of Young Chefs is very unique in that we have mentors and ambassadors as well as committee members in place so that the roles and responsibilities of individuals are tiered regionally. This way, young chefs are able to reach out comfortably and connect with people whom they are comfortable to speak to and grow with. This has been key in growing this initiative. People within this role are unique and have a strong set of skills adding to the greater team effort of encouraging young people to be a part of Young Chefs, as well as to network and grow. HOW CAN WORLDCHEFS AND ITS CHEF MEMBERS SUPPORT THE INITIATIVES OF THE GLOBAL DEVELOPMENT OF YOUNG CHEFS COMMITTEE? By supporting your local young chefs team and assisting them in any way possible, you would be supporting the greater good of young chefs. This help could be financial, a mentorship role, assistance with an outing or even the offer of a venue for a meeting thus providing the opportunity for young chefs to interact. It is really important that the young chefs of our association feel wanted and supported by the more senior members and that they have the ability to learn and grow from the knowledge available in the industry. Culinary schools should promote their learners under the age of 25 to join the local Young Chefs Club and then provide support to them in the form of meeting platforms, workshops, outings and knowledge sharing. Many schools assist in fund raising exercises for young chefs, which in turn help to provide the means for the young chefs to attend the Worldchefs Congress and participate in other exciting events. WHERE DO YOU HOPE TO SEE WORLDCHEFS IN 5 YEARS? Worldchefs is becoming more and more all-inclusive and that is all we can continuously ask for. With the great advances in the education programs and other initiatives of Worldchefs, it is a privilege to be a part of this organisation. If Worldchefs continues in the same vein, then in 5 years’ time, one can only believe that truly phenomenal things will have been achieved in all the committees. We will then have the opportunity to change the lives of many people – both culinarians and consumers alike. COMPLETE THE SENTENCE, WORLDCHEFS IS... a life-changing platform for all culinarians.
You ask for veal WE DELIVER A CONCEPT
Rosé veal Friander is rosé veal from the VanDrie Group – quite specific in taste and structure but still distinctive enough to be used in both national and international cuisines. The meat is rich in important nutrients, contains very little fat and is easily digestible despite the distinctive lavour. It is an outstanding and affordable starting point for any variety of menu. The rosé calves are carefully selected for Friander. The calves are kept in group accommodation at veal farms that specialize in keeping this kind of calf (until 12 months old). The specific knowledge and expertise of the farmers contribute to the high level of animal welfare. The calves are fed with multifaceted mixed feed. The Foundation for Quality Guarantee of the Veal Sector (SKV) carries out extensive inspections of all farmers in order to ensure the health of the calves and monitor the quality of the calves’ feed. The basis of the inspections is established in the Integrated Chain Management (IKB) guarantee system. In conjunction with the VanDrie Group’s Safety Guard quality system, the group is able to guarantee high-quality, safe and delicious Friander Rosé veal.
Check our website for more information www.vandriegroup.com
www.vealcuts.com SI N CE 1997
WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS
WCWB AMERICAS IN AID 2019 PROMOTES A CHEF’S SOCIAL RESPONSIBILITY BY CORNELIA VOLINO
WCWB COMMITTEE MEMBER AND PRESIDIUM LIAISON
World Chefs Without Borders (WCWB) held Americas in Aid 2019 in conjunction with host American Culinary Federation (ACF) Tampa Bay Chapter in Florida, USA. As part of the WCWB Chef ’s Social Responsibility, the first event was held at Pinellas Hope, a Feeding the Hungry program of Catholic Charities, Diocese of St. Petersburg, a non-profit organization which opened over 70 years ago to serve with charity and compassion. It is located at St. Vincent de Paul Community Kitchen in Clearwater, Florida. WCWB provided support by cooking for the shelter that serves 250 meals each day, over 91,000 meals per year, to homeless individuals and families. 20 WORLDCHEFS MAGAZINE
ACF National President Stafford DeCambra joined the WCWB Committee Members, ACF Tampa Bay Chapter members and Fort Harrison Hotel Chefs to serve over 250 meals at the shelter. The Chefs also distributed take away meal packs and dental hygiene kits donated and organized through the ACF Tampa Bay Chapter. The second event, Americas in Aid 2019 Fundraiser Dinner at Fort Harrison Hotel, featured global and regional specialties prepared by all the visiting WCWB, ACF Tampa Bay Chapter and Fort Harrison Hotel Chefs, whom volunteered for this event. The Dinner raised US$40,000 for WCWB and will provide necessary assistance for those in
need and requiring disaster aid relief. Special recognition goes to Global Power & Gas for their considerable financial contribution. ACF Tampa Bay Chapter President Rene Marquis CEC, CCE, CCA, AAC, stated, “The ACF Tampa Bay Chapter has had a humbling experience by having WCWB visit our area. It was an amazing week and we look forward to any more opportunities that may come our way.” WCWB Chairman Willment Leong stated, “Chefs all over the world are encouraged to consider a Chef ’s Social Responsibility (CSR) by volunteering their skills in local communities and joining us abroad for aid
WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS
and relief efforts whenever possible. Together, we can make a difference and set an example for all chefs worldwide.” Chef Leong further stated, “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 make you not only a great Chef, but also a great person.” Worldchefs President Thomas Gugler stated, “It was a great experience to once again work together with WCWB and all the Chefs who participated in WCWB Americas in Aid 2019. On behalf of Worldchefs, I would like to thank the WCWB Committee members, ACF President Stafford DeCambra and ACF Tampa Bay Chapter members with special recognition to President Rene Marquis and Vice-President Vanessa Marquis for hosting and organizing these events.” Throughout WCWB Americas in Aid 2019, Chefs utilized their skills and dedication to raise awareness and funds for those lacking sufficient resources for their communities and families.
WORLDCHEFS
WITHOUT
BORDERS WORLD CHEFS WITHOUT BORDERS EXTENDS ITS APPRECIATION TO THE WCWB AMERICAS IN AID 2019 PARTICIPANTS WORLDCHEFS PRESIDENT Thomas Gugler - Saudi Arabia
WORLD CHEFS WITHOUT BORDERS Willment Leong Committee Chairman - Thailand Cornelia Volino Committee Member & Presidium Liaison - Canada Oliver E. Soe Thet Committee Member - Myanmar Ray McCue Committee Member - USA Mauricio Armendaris WCWB Emergency Task Force - Ecuador AMERICAN CULINARY FEDERATION (ACF) Stafford DeCambra President - USA ACF TAMPA BAY BRANCH, HOST - USA Rene Marquis, President, Vanessa Marquis, Vice-President, Michael Thrash, Geoffrey Blanchette, Zoltan Vajna, Barry Reid, Kevin Maier, Daniele Cancian, Sharni Rabey, Patrick Artz, Vincent Blancato A heartfelt thank you to the Management and Staff of Fort Harrison Hotel and St. Vincent De Paul Soup Kitchen. Special recognition to Jim Bridgeforth and Global Gas & Light for their generosity and support. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – ART & SCIENCE
ART & SCIENCE COME TOGETHER Worldchefs and our friends at Electrolux Professional have had another exciting series of hands-on workshops around the globe. Since 2014, Art & Science has married the culinary creativity of professional chefs with state-of-the-art technology in commercial cooking solutions. Here’s what took place at our workshops so far this year.
SUSTAINABILITY IN THE KITCHEN Held at Electrolux’s Center of Excellence in Charlotte, this workshop empowered chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry by optimizing workflow processes in the kitchen and reducing food loss. Chef Elizabeth Grimald, owner of Fresh Impressions Catering in British Columbia, was interested in products with more than one function. She wasn’t disappointed. “To make things easier and faster without jeopardizing quality of product, to see equipment that helps you that way, is really inspiring.” Chef Samuel Glass, Culinary Professor at Centennial College in Ontario, shared his perspective as an educator: “The opportunity to learn more about kitchen technology is very important to me. Because I teach, I need to be aware of what’s going on so I can share it with the next generation of cooks and chefs.”
BARBECUE USING INNOVATIVE CULINARY TECHNOLOGY Electrolux Professional’s North American Corporate Executive Chef and member of Culinary Team USA, Chef Corey Siegel, brought in barbecue masters to discuss how chefs can achieve the same authentic results without tending to a smokehouse fire all day. Chefs learned how to produce traditional barbecue with less time investment by utilizing new Skyline Cook&Chill technology with Combi Oven cooking and Blast Chilling, Pressure Braising Pans, and SpeeDelight high speed cooking methods.
STREET FOOD: QUICK, TREND, AND GOURMET WITH COOK & CHILL
Chef David Swanson-Reinhardt, Corporate Chef for Sysco in Calgary, had a brilliant takeaway: “You can combine technology with the old school way of cooking so you don’t have to lose the soul that you put into food. You can really meld them together to develop a great product and be able to put yourself into the food.”
In Dubai, chefs shared classic street food recipes from around the world alongside the innovative culinary technology designed to take it to the next level. Using the SkyLine Cook&Chill line, chefs had the opportunity discover how their kitchens can benefit from more streamlined cooking processes.
COOK & CHILL AND SOUS VIDE COOKING
Romel Hernandez, Senior Technical Advisor for Bakels International, had the chance to explore the Cook&Chill technology at the Street Food workshop in Dubai. His opinion on the new Cook&Chill equipment? “It’s almost like having a sous-chef at home, making our lives easier.”
With a focus on the new Electrolux SkyLine Cook&Chill solution, this workshop provided an innovative approach to sustainable cooking with chef-centered design and smart technology, including the art of sous vide cooking in modern cuisine. Chef Mangit Gill, renowned chef and President of the Indian Federation of Culinary Associations, said “I’m very happy to see how the scene of food & beverage is changing with time, and I think this kind of equipment will play a very important role. I thank Electrolux Professional and Worldchefs for organizing this workshop in India.”
For footage of these events, head to our Instagram highlights! TO LEARN MORE ABOUT UPCOMING ART & SCIENCE SEMINARS, CHECK OUT OUR EVENTS CALENDAR.
WWW.WORLDCHEFS.ORG
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WORLDCHEFS – YOUNG CHEFS
AMBASSADORS ON BOARD Meet the Young Chefs Club ambassadors.
SANA QUIDWAI
HARRY FAN
UNITED ARAB EMIRATES
TAIWAN
What makes me proud… is the quest for excellence and an insatiable desire to learn makes me proud! We are like citizens of a small global village aspiring for perfection and eager to carve a niche for ourselves in the culinary world.
I took on this position because… Tiger, the former Ambassador asked me to. Although I don’t have any experience, I just said yes as I think it is a wonderful thing to serve.
Diversity is our distinction… the members represent several nationalities, ethnicities, religions and languages! The inclusivity of our club makes us more compassionate, courteous and collaborative. The Ambassador’s role… is a challenging and demanding one! You certainly require an understanding of the area you are representing. I have been in the UAE and in the hospitality industry for sometime now, I am familiar with the challenges our young chefs face. Being an Ambassador, I can represent the UAE young chefs’ club in several forums and play a pivotal role in coordinating its activities with other clubs of similar nature and design. To work closely with other chefs from across the globe and obtaining their support to facilitate our learning is a joy in itself. The young chefs’ club should be recognised… as an amiable group of energetic chefs who are curious and enterprising. Through the Emirates Culinary Guild, we have taken several initiatives to help and guide young chefs during the initial years of their culinary journey. We hope the club grows further, more chefs associate with us and get benefitted too. Bringing people together, sharing a platform of knowledge and creating an environment of learning remain the ultimate goal. 24 WORLDCHEFS MAGAZINE
What I love about Taiwan Young Chefs Club is… the readiness to make things happen! No matter how difficult it is, we will come together and be very united. We know we will stick it through with one another. No one is alone. One thing that makes us special is… our annual charity event. We will go to different prefectures in Taiwan and cook for the old folks and young children in the homes. Coordinating the event,where we go from one place to another, is not easy but it’s the camaraderie that is precious. I hope that… more young chefs will know about the Taiwan Young Chefs Club. That through our travels and interaction with chefs from other countries, we can also represent the unique Taiwanese cuisine. For example, the traditional Taiwanese banquet cuisine has many heritage dishes cooked in a specific way with our indigenous ingredients. It’s one of a kind and is something I am very proud of!
WORLDCHEFS – YOUNG CHEFS
We encourage students to become chefs… by organising activities where we gather together and encourage each other to grow and learn. This year we aim to organise more activities to inform the new young chefs what they can expect and learn from the culinary industry. The Hong Kong Young Chefs Club is… Passionate, Growing and Hardworking! Life in Hong Kong may be busy… and busier than in many cities! But we still put in the effort to plan the activities and make them happen. In the near future… I hope the Hong Kong Young Chefs Club is the place all young chefs will join, and that they will know they are not alone.
PAUL STEINAR NORWAY Our young chefs club is… Inclusive, Engaged and Growing. We take very good care of our members… we start the recruitment in the high schools and we work really close with the national association. During these two years we have grown the young chefs club to be 7.5% of the national association, we have also manage to have one young chef in every board meeting to have a united voice from the young chefs in Norway. I love this profession… and I just want to show everyone that there are big opportunities.
BILLY FOX AUSTRALIA What I love about the Young Chefs Club is… the camaraderie of the members, helping each other in more than just the kitchen. The Australia and Pacific Young Chefs Club is… supportive, educational and fun. We are different as… Australia is so large we run YCC’s on a state wide level so that is a challenge we are working on at the moment here, finding a way to make our clubs connect more.
HONG KONG
In my position I hope to… make good on this chance to have a significant impact in the careers of other young chefs. I had fantastic mentors in the formative years of my career and I want to make sure other young chefs get the same opportunity.
I am still young… as I am under 25 years old! I have been a chef for more than 4 years and I know how difficult it is to be a chef. I want to encourage the younger generation to keep going and don’t give up.
In the near future… I hope to continue growing the clubs not only within Australia but also help our neighbours in the Pacific with their YCC programs.
YEUNG MEITING
WWW.WORLDCHEFS.ORG
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WORLDCHEFS – FRANCIS LO
My involvement with Worldchefs, HKCA and HKYCC also gave me the chance to visit far off places and experience cultures and cuisines I never imagined myself trying. I may not be as well travelled as a lot of chefs, but since becoming involved with Worldchefs, I’ve been to Dubai, Stavanger, Kuala Lumpur, Erfurt, Singapore, Penang, Johannesburg, Shanghai, Tokyo, Taipei, and a few other places besides. I haven’t quite managed to visit every continent yet, but it’s on my to-do list. The biggest benefit by far in being involved in any kind of chef community is the opportunity to meet and learn from other chefs. The culinary profession is inherently anti-social. Chefs are busiest when other people are relaxing and enjoying themselves, so it’s hard to build and maintain relationships. My involvement with the Hong Kong Chefs Association, Hong Kong Young Chefs Club, and Worldchefs, allowed me to meet others who could understand where I was coming from, and often provided examples I could aspire to live up to. WHAT ARE SOME OF THE KEY LESSONS/EXPERIENCES YOU HAVE LEARNT THAT YOU WILL LIKE TO SHARE WITH THE YOUNG CHEFS TODAY? Ground yourself in the classics before you get “creative”. When I was in culinary school I often heard my classmates talk about creativity. Creativity doesn’t mean blind ignorance or random accidents on a plate. Before I became a chef, I studied fine art. One of the lessons I remember was about Pablo Picasso. Did you know that Picasso was considered a master of classical, naturalistic styles of painting before he started the Cubism movement? He was widely respected in part because his creativity grew from his classical foundation.
MEET THE NEW PRESIDENT OF HKCA Francis Lo shares his aspirations in his new role for the Hong Kong Chefs Association. His top to-do: Retain the young chefs. HOW HAS YOUR INVOLVEMENT WITH WORLDCHEFS & HONG KONG CHEFS ASSOCIATION DEVELOPED YOU PERSONALLY AS A CHEF? Not long after forming the Hong Kong Young Chefs Club, 3 out of the 4 founding committee members (myself included) ended up switching from professional kitchens to careers in culinary education. I like to think that our work with young chefs gave us a sense of responsibility for helping to develop the next generation of chefs. As a culinary educator, I’ve had the chance to help open doors for, and enjoy the successes of hundreds of students, some of whom have gone on to really amazing career paths. 26 WORLDCHEFS MAGAZINE
WORLDCHEFS – FRANCIS LO
While it’s important to have a solid foundation, it’s also important to grow. “Every second of every minute, I’m going to find a better, faster way” was a kind of mantra I used to repeat in my head every day during my first job in a professional kitchen. It wasn’t about cutting corners, but rather about finding a smarter, more efficient use of my time and energy. It was also about embracing change instead of fearing it. So many chefs I’ve served under or worked with have been at their jobs for so long that they’ve established comfort zones. “This is how we’ve always done things.” I’m sure many of you have heard these words before. To me, they sound more like an excuse for laziness, and there’s no room in a kitchen for lazy chefs. WHAT ARE THE REASONS THAT LEAD YOU TO TAKE ON THE POSITION OF PRESIDENT OF HKCA? I cannot even begin to measure how my involvement in the Hong Kong Chefs Association has benefitted my career. I have a job that I find fulfilling, and I’m able to support my rather large family (by Hong Kong standards). I have made many lifelong friends with whom I share many things in common. I find working with young chefs particularly rewarding, and so I want to do anything I can do to help ensure a better future for our profession. The men and women who started HKCA had a vision of a community of chefs who support one another, not just locally, but globally. I just want to give back to HKCA by helping in whatever capacity I can to serve our members and our profession, hopefully creating the kind of opportunities that I’ve enjoyed. WHAT ARE THE CURRENT CHALLENGES YOU FORESEE IN THE CULINARY/HOSPITALITY INDUSTRY IN HONG KONG TODAY? I believe that being an educator has given me a unique perspective on the culinary industry in Hong Kong. We are quickly moving into a time when emphasis on technical proficiency (cooking skills) gives way
to technological innovations, and chefs need to be at the forefront of those innovations if our profession is to survive. Social media, robotics, and artificial intelligence, the Internet of Things – these kinds of technologies could end up replacing chefs if we don’t keep up with the times. The way I see it, chefs of the future need to understand and have input in how these technologies will be applied, to keep the human element in cuisine. Another more immediate challenge to our profession is the recruitment and retention of young chefs. Despite the successes of Worldchefs in cultivating and nurturing Young Chef Clubs around the world, it’s becoming apparent that there’s a shortage of young chefs, not just here in Hong Kong, but globally. Young people today have so many options, and the prospect of spending 12-16 hours a day on your feet, six days a week on minimum wage with unpaid overtime, under blistering conditions for years on end might not seem very appealing. Too many of those who do end up joining the profession often switch careers very quickly as they face boring, repetitive routines, abusive supervisors, and work-life balance that makes a mockery of the term. Addressing these kinds of challenges will require understanding, compromise and managing the expectations of both young people and employers. WHAT ARE YOUR PLANS AND THE FIRST THING YOU WILL FOCUS ON IN YOUR NEW ROLE? We’re working with industry partners and local educational institutions to develop a comprehensive mentorship program to try and stem the tide of young chefs switching careers just as they’re getting started. Our plan is to start with a small pilot program to identify and train potential mentors, while selecting prospective mentee candidates (both students and young professionals). Once implemented, we’ll perform periodic reviews to collect feedback and measure results. If successful, we’ll expand the program here in Hong Kong, and share the results through Worldchefs so we can help spread some of the good ideas around. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – INTERNATIONAL CHEFS DAY
If you still want to participate, there is still time, even if it is just for your child and their friends. So check out the website today! Still have questions? Please don’t hesitate to reach out to one of the committee members, internationalchefsday@worldchefs.org. We are here for you!
INTERNATIONAL CHEFS DAY
20 OCTOBER 2019 October is just around the corner and we anticipate sharing our passion and knowledge with children around the world. We look for your support to do the same on International Chef ’s Day - October 20, 2019. The International Chefs Day Committee and our partner Nestlé Professional are anxious to see how you help make this another successful year engaging with our local communities, sharing our profession, and promoting Healthier Kids by teaching them How Healthy Food Works! By now you should have sent out your invitations and permission forms to parents, and this month you are working on gathering and printing all your materials from the tool kit provided on www.internationalchefsday. worldchefs.org. 28 WORLDCHEFS MAGAZINE
With Best Culinary Regards, Vanessa Marquis, Chairman Worldchefs International Chefs Day Committee
INTERNATIONAL CHEFS DAY COMMITTEE MEMBERS Vanessa Marquis, Chairman, USA Joanne Ochniak, Poland Chih-teng Chang (Tony), Taiwan Ann Brown, Scotland Ines Maria D’Amico, Ecuador Kim Haavard-Larsen, Norway Adelina Sisti-DeBlasis, Canada Venessa Barnes, Australia Mathew Shropshall, England
BANANA Bananas contain a variety of vitamins and minerals, including manganese, magnesium and B-vitamins, which are important for strong growth and development.
WORLDCHEFS – GLOBAL CHEFS CHALLENGE
AROUND THE GLOBE After months of sizzling competition action, we share the highlights from the various Continental selections.
1.
A LOOK BACK AT THE GLOBAL CHEFS CHALLENGE REGIONAL SEMI-FINALS
PACIFIC 1. The Global Chefs Challenge Pacific Regional Semi-Finals was held in Melbourne, Australia. 2. Your Pacific Regional Semi-Final judges.
From Europe to the Americas, Africa & Middle East to the Pacific, chefs battled it out for the coveted opportunity to represent their country at the Global Chefs Challenge Final in St. Petersburg, Russia, 28 - 31 July 2020. The brightest and most promising stars of the world’s culinary industry gathered across five different continents (Europe, Asia, Africa, North America and Australia) and competed in three categories – Global Chefs Challenge; Global Pastry Chefs Challenge and Global Young Chefs Challenge. Congratulations to all the winners who will have the chance to bring home the title of World’s Best Chef during the Global Chefs Challenge Finals.
FOR THE FULL RESULTS, VISIT WWW.WORLDCHEFS.ORG 2. 30 WORLDCHEFS MAGAZINE
WORLDCHEFS – GLOBAL CHEFS CHALLENGE
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AMERICAS 1. Here are the judges of the Americas Regional Semi-Finals. 2. And the dishes are served to the judges! 3. ACF President Stafford DeCambra with Global Pastry Chef Gold Medalist, William M. Racin. 4. Team Canada making sure their dishes are perfect. 5. It’s a gold for Canada’s Chef Derick Flores. 6. Pastry Chef William M. Racin and his commis, Kodi working hard at their pastry creation. 3.
7. The perfect glaze.
5. WWW.WORLDCHEFS.ORG
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High quality halibut From the cold, deep fjords of western Norway.
sterlingwhitehalibut.com
WORLDCHEFS – GLOBAL CHEFS CHALLENGE
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ASIA
1. Chef-judges Otto Weibel and Rudolf Muller making their rounds of the candidates. 2.China’s Wei Xiaoyue is the TUCC Asian Young Chef of the Year. 3. Chef-judges Michael Strautmanis, Rick Stephen, Otto Weibel and Rudolf Muller at work. 4. Here are all the participants of the Global Chefs Challenge Asia Semi-Finals. 5. Crafted by TUCC Asian Chef of the Year, Chia Ho Li from Taiwan.
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6. Shanghai Disneyland Resort’s Fang QianQian is the winner of the TUCC Asian Pastry Chef of the Year.
6. WWW.WORLDCHEFS.ORG
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WORLDCHEFS – GLOBAL CHEFS CHALLENGE
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EUROPE 1. The panel of judges from the Global Chefs Challenge Europe Regional Semi-Final. 2. Sweden’s Chef Kasper Kleihs clinches a gold in the Global Pastry Chefs Challenge with a Dilmah tea-inspired dessert. 3. The competition is heating up.
AFRICA & MIDDLE EAST 4. Judges of the Global Chefs Challenge Africa & Middle East selection. 5. Competition camaraderie. For tickets to the Global Chefs Challenge final and complete access to Congress & Expo events, register now at www.worldchefscongress.org.
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WORLDCHEFS – CONGRESS & EXPO 2020
4
THINGS
TO LOOK OUT FOR AT WORLDCHEFS CONGRESS & EXPO 2020 Set against the backdrop of beautiful Saint Petersburg, the Worldchefs Congress offers a spectacular array of experiences for every chef, wherever you are.
1. TOP SPEAKERS,
FROM AROUND THE WORLD We have pulled together a cast of international speakers who are masters of their craft and luminaries in their respective fields.
STANISLAV PESOTSKIY Chef Stanislav has been developing his Russian-Nordic style based on the elements of fresh, seasonal, local and simple. He was awarded the Best Young Chef of Russia in 2016 and has since honed his skills at Michelin-starred establishes such as Vollmers and Olo.
CHRISTOPHE MEGEL Over Christophe’s 34-year career, he has worked at Le Cirque, Monte-Carlo and was also the Executive Chef at The Ritz-Carlton Millenia Singapore. He holds the French Masterchef status by the French Association of Masterchefs; and was conferred the title of Knight in National Order of Merit by France’s President, for his services to gastronomy. 36 WORLDCHEFS MAGAZINE
ERIC PATEMAN Eric is one of the world’s leading consultants on culinary and gastronomy tourism. He is also Canada’s leading ambassador for their local cuisine and is known to bring together chefs and influencers from all over the culinary world.
WORLDCHEFS – CONGRESS & EXPO 2020
2. IMMERSE YOURSELF
IN RUSSIAN (GASTRONOMIC) CULTURE
ALAN ORREAL As Director of Culinary at Shanghai Disney Resort, chef Alan spearheads the theme park’s dining operations. He is the chairman of Worldchefs’ committee for the Global Development of Young Chefs and his career has taken him to five-star hotels, airline catering and fine dining restaurants across Singapore, Taiwan, Sri Lanka and Australia.
Experience Russia’s mesmerising history and culture in a multitude of ways. Rub shoulders with Russia’s culinary greats during our evening receptions, cheer for your favourite celebrity as they engage in electrifying culinary battles, or engage with your favourite guest chefs in Saint Petersburg restaurants. We’ve also partnered with the National Restaurant Award WHERETOEAT, which will unveil the best restaurants in Moscow and Saint Petersburg. And if you’d like to soak up even more of Russia’s national cuisine, we’ve lined up a film premiere on the subject.
JANICE WONG A native Singaporean, chef Janice has learnt the art of pastry-making from chefs Thomas Keller, Grant Achatz, Oriol Balaguer and Pierre Hermé, and was crowned Asia’s Best Pastry Chef by San Pellegrino’s Asia’s 50 Best for two consecutive years in 2013 and 2014.
3. GLOBAL CHEFS
CHALLENGE FINALS This is one of the main highlights of every Congress, and for good reason. With the finals coming up for the Global Chefs Challenge, Global Pastry Chefs Challenge and Global Young Chefs Challenge, the best candidates from each continent will flaunt their culinary prowess at the Finals. Which country will take back the honours this time?
NINA TARASOVA Chef Nina is one of the leading pastry chefs in Russia and the world. Her cookbook, “On The Road From Caramel Plates” became a bestseller in Russia and was also nominated at the Gourmand World Cookbook Awards in 2016. She is the ambassador of several F&B brands, including Cacao Barry and Bergner.
4. BE ON TREND Get set to renew your mind and refine your skills with the knowledge our expert speakers will share. Let chef Alan Orreal show you how embracing 5G and AI technology can help you in the workplace, or learn all about the future of the pastry world from Chef Nina Tarasova! WWW.WORLDCHEFS.ORG
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VKD German Chefs Association
WORLD ASSOCIATION OF CHEFS SOCIETIES
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WORLDCHEFS – FEED THE PLANET
A BETTER
WORLD
The Feed The Planet programme has been stirring up excitement across the globe. It’s possible to improve the world, one chef at a time. Here’s a little snapshot of what’s been happening.
HOW TO MAKE A DIFFERENCE For the past 7 years, Feed The Planet has been the beacon of sustainable food practices for the global community through its educational programmes:
FOOD HEROES In just 70 minutes, chefs can be a leading force in their local community by helming workshops and imparting lifelong, sustainable eating habits to children. Since April 2019, Food Heroes has educated 12,000 children and is aiming to raise the number to 30,000 by the end of 2020.
SUSTAINABILITY EDUCATION
CLEAN OUR PLATE KICKS OFF IN MALAYSIA
The Sustainability Education for Culinary Professionals equips chefs with skills on how to think and act sustainably, so they can bring about a positive change for the planet and improve profits in their workplace.
As part of the Food Heroes Challenge, youth leaders in AIESEC Malaysia and PCA Malaysia have signed a partnership in a joint effort to implement the Clean Our Plate initiative across the country.
There have been more than 777 curriculum graduates since July 2018, with nine participating schools across Malaysia, South Africa, India and Canada, and plans to reach 20 more schools.
The project aims to educate youths on combating food wastage by raising awareness, changing attitudes and introducing easy-tofollow instructions to reduce food waste in their households.
FOOD WASTE CHALLENGE Worldchefs challenges chefs and restaurants to take up this endeavour of reducing food waste in their kitchens, while improving profit margins! Chef Winson Collarte and his crew at L’Apera Café & Restaurant in Saudi Arabia were the first to rise up to the challenge. Said chef Winson, “We chefs are responsible for food supply sustainability as practitioners of our passion and citizens of this planet.” WWW.WORLDCHEFS.ORG
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IN&OUT OF THE KITCHEN INSTEAD OF CALAMARI…. What’s trending on the menus of pubs and bars is salt and pepper squid. Don’t just stop at deep-frying. What’s also drawing interest is the array of customized dipping sauces, instead of the customary tartare sauce. Experiment with aioli, bonito flakes or furikake garnishes.
WWW.WORLDCHEFS.ORG
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IN&OUT OF THE KITCHEN – NEWS
MOO AWAY After cow’s milk, it seems the next ‘in’ choice is dairy-free milk, according to Foodservice Rep. Here’s why: 1. Plant-based based milks usually have lower sugar and fat than full cream dairy milk, and coffee fans are looking for a lighter milk. 2. Sustainability is a key concern. Sustainable farming has encouraged many a consumer to pick a soy or almond milk over cow milk.
THE NEXT MUST-HAVES The “AJAX” chef ’s knife from the 1905 series is the next must-have for your collection. This special Ajax knife owes its name to the Greek hero of the Trojan War. When developing this unique blade, it was modelled on an over 100 year old cleaver that Friedr. Dick had in its product range for butchers and meat traders at that time. This traditional shape together with the modern design and top quality will win any chef over: the special weight, superior sharpness and high quality craftsmanship is of unsurpassed quality. For instance, the 22 cm long blade glides through meat like a knife through butter and continues even when it encounters small bones, for all ingredients.
3. Plant-based options have a wider spectrum of flavour. For example, almond milk lends a nutty flavour, which adds to the general enjoyment of your latte.
WELL-OILED SOLUTION For frying oil filtration made easy, look no further than the VITO oil filter system. It cleans frying oil without using any chemicals or other harmful methods and reduces oil consumption by half. Used daily, the oil filter removes food particles and carbons from the frying oil, removing it in less than 5 minutes without any supervision. What we love: The cellulose filters are fully biodegradable and therefore environmentally friendly.
IN&OUT OF THE KITCHEN NEWS BEYOND CARBON NEUTRALITY Dilmah, which is driven by a philosophy of making business a matter of human service, initiated a unique reforestation project started early last year to create a nature corridor. Founder, Merrill J. Fernando, uprooted the tea plants at the hundred year old Endana tea garden to connect 24 ha of fragmented forests across the tea estate, dedicating Dilmah’s tea lands to the preservation of endangered biological wealth found in the neighbouring landscapes. The initiative is among the many projects pioneered by Dilmah that integrates environmental and biodiversity conservation, long-term efficacy in limiting greenhouse gases, and sustainability. Another fine example is the one Million Cashew Trees, ‘Greening Batticaloa’ project in Eastern Sri Lanka which was started as an immediate response to unmanaged deforestation, loss of forest cover in the region, and as a livelihood opportunity for the local communities. With 750,000 plants already planted, and only a few thousand trees remaining to reach the targeted 1 million cashew plants, the project is expected to generate a revenue of one BN LKR every year from the cashew harvest even if only half the trees attain maturity. 42 WORLDCHEFS MAGAZINE
IN&OUT OF THE KITCHEN – NEWS
5 TRICKS TO
SAVE MONEY IN YOUR KITCHEN 1. USE COOKWARE MADE WITH A PROPER BASE MATERIAL
Did you know that by choosing coated aluminum tools you can lower your energy bills up to 20%? The reason for that is its extraordinary heat conductivity, which allows you use less energy while cooking.
2. USE ENERGY EFFICIENT PANS
Pans with thick bottoms better store the heat so that they do not cool in contact with cold food. Pores of meat close immediately so that it does not dry out and does not lose its weight.
3. PAY ATTENTION TO WATER USAGE
OZONE WATER GOODNESS At the recent Worldchefs Asian Presidents Forum, attended by chefs and F&B professioanls from all over the region, Q Industries presented the impact of Ozone Water. Here’s what you need to know. IT’S CRAFTED FROM CERAFUSION TECHNOLOGY Engineered by Medklinn, this cutting-edge technology creates active oxygen molecules that have been designed to attach themselves to harmful pollutants and destroy them on a molecular level. Combined with filtered water, this becomes Ozone Water. OZONE WATER CAN BE USED FOR...
Invest in cookware which is easy to clean. Have you ever wondered how much of your money flows away during washing up? Choose the non-sticking cookware which can be cleaned easier and quicker and will also let you save money on a dishwasher.
4. STOP USING BAKING PAPER AND OIL
Choose the products that are covered with a non-stick coating, so you do not have to use oil or baking paper. In the long run it translates into real savings.
5. TRUST THE QUALITY CREATED BY THE GREATEST
Every product of AMT Gastroguss is designed and tested in close cooperation with German National Culinary Team. Every year AMT cookware is chosen by the best chefs during Culinary Olympics.
Cleaning washrooms and drains, food processing equipment, raw food, kitchen surfaces and even refuse chambers. The possibilities are endless! YOU SHOULD DEFINITELY USE OZONE WATER BECAUSE... Of the many abundant benefits it provides! Cost Efficiency – by eliminating the use of hot water and reducing the need for chemicals, you’ll be minimising your spending cost on chemicals, manpower and energy. High-Tech Cleaning Solution – Its high disinfectant properties enables it to destroy microorganisms while leaving no residuals or harmful chemical by-products. Environmentally Friendly – it uses less water, energy and chemicals and thus ensures a minimal impact on the environment. For more information on Ozone water and for enquiries, please visit www.qindustries.com/contact-us. WWW.WORLDCHEFS.ORG
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IN&OUT OF THE KITCHEN – NOTE BY NOTE
A NEW NOTE After molecular gastronomy, what’s next? French scientist Hervé This believes it’s note by note cooking.
AN EXAMPLE: THE CHERRY According to iqemusu.com, the cherry has a consistency directly linked with pectin and cellulose, which form a network where water is imprisoned, creating the pulp. The cherry has a smell, joining of hundred of odorant compounds. These compounds have a major role, since the smell takes part to the taste. In fact, when they arrive in the mouth, they are vaporized and sent into our nasal cavity by the respiration. Our brain interprets this nasal stimulus as part of the taste. The cherry also has a taste, which can be defined by everything captured by the taste buds of the tongue, and also spicy and fresh tastes which are called trigeminal sensations. These compounds are not just present in the cherry but also in other products in different proportions. For example, the compound Amerise is shared by the cherry, scallop, strawberry, almonds…there is a common base of compounds for all products. For This, in the future where we will cook not with products, but with compounds. This is what is called note by note.
CHEFS ARE ALREADY ON BOARD Pierre Gagnaire was the first, to be exact. The first tests of note by note dishes were first done privately in his personal kitchen and then publicly in the restaurant of Pierre Gagnaire. In 2008, the first dish note by note was born. Today, Camastra’s Senses in Warsaw, by Italian Chef Andrea Camastra, is the first restaurant entirely devoted to note by note cuisine.
FOR MORE… If you’d like to find out more, pick up a copy of Hervé This’ book, “Note-by-Note Cooking: The Future of Food.”
Hervé This WHO IS HERVÉ THIS? He may not be as famous as his co-creator Ferran Adria, but he is the co-creator and the scientific brain of molecular gastronomy. A French physico-chemist who is passionate about gourmet food, he led to the understanding of molecular gastronomy in 1988, which studies the physicochemical transformations of foods during the cooking process. With this study developed a new culinary discipline: molecular cuisine.
HOW IT STARTED It started with a question in 1995: “Why not use pure compounds in the kitchen?” Note by note was born: Pure compounds are assembled to create new flavours and textures that never existed.
COOKING IS NOT UNLIKE MUSIC According to This, “Until the 20th century, musicians only had brasses, woodwinds and strings to compose masterpieces. Nevertheless, they were still not able to create the music they had in mind and therefore, they tried to answer the fundamental questions: How is sound created? Scientific work, especially Fourier’s had paved the way for an answer: sound, or sound waves are made of several sinusoidal waves, characterised by a frequency and an amplitude. Keeping what they had learned in mind, they started to create sound out of nothing simply by adding pure sinusoidal waves. Thus was born the synthesizer, with which it now possible to produce any sound, whether it is the sound of an acoustic instrument or a completely new sound. However, it is noteworthy that electronic music did not replace traditional music, but simply expanded its universe.”
Chef Andrea Camastra WWW.WORLDCHEFS.ORG
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IN&OUT OF THE KITCHEN – CURITIBA
A LIFE TRANSFORMED IN CURITIBA A sustainable gastronomy course opens new professional opportunities. Graduates share how their lives have been transformed. The Gastronomia Sustentável course, held in the Electrolux CIC Headquarters in Curitiba, is part of our Education for Employment initiative. This free curriculum helps unemployed people prepare for and find work in a professional kitchen. An alliance between Feed the Planet partners, Sodexo’s nonprofit Stop Hunger, and Curitiba’s social action foundation FAS – Fundação de Ação Social, the program has already prepared 111 graduates to build a new career in the culinary world.
GRAZIELE REGINA FERREIRA DOS SANTOS A former bus driver and mother of two who found herself unemployed. Background: A graduate from the very first wave of the program, Graziele opened a snack bar called “Grazi Lanches”. Her establishment is an individual microenterprise in the same building as where she lives, located in one of the poorest neighborhoods of Curitiba. She prepares most of the menu items served in her small establishment. She also notes another advantage of her exit from unemployment: working from home, she can stay closer to her daughters, 8 and 12 years old, and also save money on transportation to work. Her objective now is to improve her culinary skills. “I can already pay some of the house bills and now, with the kids returning to the schools, the clients’ traffic will improve even more. If it were possible, I would attend a pastry course.” 46 WORLDCHEFS MAGAZINE
IN&OUT OF THE KITCHEN – CURITIBA
FELICIANO RAIOL CORREA Graduate from the last wave of students, originally from Pará, Brazil and living in Curitiba with his wife of 3 years. Background: He started to make his dream come true by working on a grill as soon as he got his certificate at the end of last year. Immediately, Feliciano left his job as a screen installer and started to work as a kitchen assistant in a restaurant on the gastronomic square called “Mercado Sal” in Curitiba, where he prepares grilled meat. His next goal is to get a college degree in the gastronomy field. “If it wasn’t for the course, I wouldn’t have gotten this opportunity so fast. It was so worth having attended it. Now I’m stabilizing my economy, and I get to provide for myself and my family.”
MAYARA ANDRADE CARDOSO Unemployed mother with a 2-year-old child. Background: Mayara walked over an hour every day to get to and from the experimental kitchen at Electrolux’s facility, where the 108 hours of classes are taught by local chefs. Without an income, she didn’t have the money to pay for a bus ticket. Mayara learned about the course at her local CRAS – Centro de Referência de Assistência Social while picking up a basic food basket. CRAS centers, social assistance units of the FAS Foundation, nominate candidates who could benefit from the course. I had the chance to work as a kitchen assistant and I really enjoyed it. I could grow in that area if I was better prepared, and that’s what I’m looking for here.” WWW.WORLDCHEFS.ORG
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INGREDIENTS
matter
A GAME OF TRADE-OFFS Using the burger as an example of many typical dishes, let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.
% OF PLATE
CARBS & STARCHES
VEGETABLES & FRUITS
PROTEINS
25
TYPICAL
% White rice and bread or pasta
25%
40%
made from refined flour is filling, but doesn’t offer many essential nutrients, like vitamins, minerals and fibre.
Fresh produce is often absent from the plate, used sparingly, or limited to a garnish.
Fattier choices like beef, bacon, and fried meats are staples in many dishes, but they can be very high in calories.
% OF PLATE
25
BETTER
% Brown rice, ancient grains, and
50%
25%
whole grain bread and pasta contribute dietary fibre and vitamins. They may also provide more satiety (feelings of fullness).
Low calories + a lot of nutrients mean it’s OK to load up on veggies. They can fill out the plate and add colour, flavour, and texture to almost any dish.
Lean poultry, fish, and plant proteins can provide the nutrients and satiety you need with fewer calories.
Cheese is automatically added to many dishes, whether it’s sliced on a sandwich, cubed in a salad, or sprinkled on a soup or hot dish.
FATS & OILS
10%
Creamy sauce, dressing, butter, and whipped toppings are standard on many foods, upping the calorie count dramatically.
DID YOU KNOW? There are 4 calories in every gram of pure carbohydrates and pure protein and 9 calories in every gram of pure fat.
0-5%
Offer lighter options and healthier oils to provide the experience guests expect, and serve sauces and dressings on the side.
right-sized
PORTIONS Portion sizes have been expanding steadily (along with people’s waistlines) over recent decades. Typical portions now have double or even triple the number of calories that they had just 20 years ago.
Planning the plate One way to minimise calories is to rethink the amount of real estate each food group can take up on the plate, reducing high calorie foods while increasing foods that are rich in nutrients but lower in calories, fat, and sugar. Various health authorities around the world, such as MyPlate in the US, the EatWell Plate from the Food Service Agency in the UK, El Plato Del Bien Comer in Mexico, and Pinggang Pinoy in the Philippines, offer guidance for planning a balanced plate. In general, they suggest increasing the amount of fruits and vegetables you serve to take up around half of the plate, with another quarter coming from (preferably whole) grains, and the last quarter from lean protein. In addition to delivering more nutrients and reducing calories, these guidelines can help you create a plate with a lot of sensory appeal, using a variety of colours and textures to make the dining experience more pleasurable.
Offering more sizes on the menu Another way to help guests make better choices is to provide them with more portion size options. This can include soup cups, half sandwiches, reduced portion main dishes and sides, beverages and miniature desserts. When you give guests more options, they may self-select the right amount of food to meet their current goals and desires.
Car
bs & Sta rche s
Slow Change Another way to help guests consume fewer calories is to dial your portions back to the smaller amounts that were typical several decades ago. While this strategy can make a dramatic difference in calorie intake, it may be best to make changes gradually so guests won’t be disappointed by suddenly smaller portions. Your long-term plan might involve reducing the volume of food by 10-15% in the first year, choosing lighter ingredients or redistributing ingredients on the plate in the second year, and finally reducing the volume of food again to meet your portion size goals in the third year.
Current Portion 900 kcal
Year One Reduce portion by 10-15% 800 kcal
Year Two Recipe changes 700 kcal
Fru
its & Veg etab les Pro tein Year Three Reduce portion and plate size to match 600 kcal
This approach allows you to cut calories without compromising on the flavour and texture of your recipes. And when you serve more reasonably sized dishes, you may find that you also save on the cost of ingredients and reduce food waste.
DID YOU KNOW? When serving meat, try cutting it into smaller pieces and fanning it across a larger section of the plate. This plating approach can give the perception of abundance without disrupting the guests’ value equation, which will help them adjust to right-sized portions.
pick your
PROTEIN Protein has traditionally been the centre of many dishes. It is a key part of a healthy diet, but it can also be high in calories and fat, which makes it particularly important to plan appropriate serving sizes when developing main course items that revolve around the protein source.
IDEAL PORTION Size of the palma PERCENT OF PLATE
Dietary guidelines around the world encourage lean, low-fat protein sources, including those that come from plants. When choosing the right protein for your recipes, you’ll want to consider many factors, such as flavour and texture, fat content, nutrients, potential allergens, and price.
PROTEIN TIPS There are many ways to flavour protein without adding excess fat or calories.
GLOBAL SPICE BLENDS
FRESH SAUCE IDEAS
COATING Coat meat or fish with egg white mixed with spices, bread crumbs, quinoa, chia seeds, roasted rice, or crushed nuts. Add cayenne or curry for more kick.
Try these traditional spices to enhance flavour in healthy dishes.
Fish: Zucchini, yellow squash, bell pepper, or eggplant cooked in broth with herbs.
STUFFING Stuff meat with vegetables or mushrooms (duxelles) to enhance flavour. For grilled chicken, create a stuffing from tomatoes, basil, pine nuts, salt and pepper.
Berber mix: Used in Ethiopia, this mix usually contains hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Traditionally used in wats (stews).
SAUCE/MARINADE Marinate meat or tofu with soy sauce, ginger, and spices, or switch it up with a blend of ponzu sauce, sesame oil, canola oil, rice vinegar, honey, and fresh ginger.
Dukkah: An Egyptian mix of hazelnuts, sesame seeds, coriander, and cumin. Used as crust for lamb, chicken, fish, or tofu.
Khmeli Suneli: An Eastern European mix of warm, nutty, grassy, and bitter spices like fenugreek, coriander, savoury, and black peppercorns. Traditionally used in stews and meat dishes.
Poultry or fish: Virgin sauce (olive oil, lemon juice, diced tomatoes, onions and garlic). Pork or lamb: Carrots cooked in chicken broth with cumin. Fish or meat: Ginger and garlic deglazed in rice vinegar, plus veal stock, reduced and seasoned with soy sauce. Tofu: Soy sauce, lime juice, garlic, ginger, chilli, sugar.
CHOICES, CHOICES
Each of these foods can provide protein and other nutrients to your guests. However, it’s good to be mindful of the calories, types of fats, other nutritional pros and cons, and environmental consequences of each protein source. Plant-based proteins tend to have a very high nutritional value and a low impact on the environment, and they are also aligned with the current trend of eating less meat.
Nutrition facts are based on 100 grams of each food source
High in saturated fat but also high in iron
Excellent source of protein but egg yolks are high in cholesterol
FISH 220 kcal 15 g Protein
Lean source of protein when skin is removed
High in fats but good source of omega 3
BEEF STEAK 320 kcal 26 g Protein Kilograms of protein 4 per hectare 65 of farmland (smaller circles indicate lower Uses 100X More Water agricultural Than Plant Protein productivity)
Good source of calcium
Good source of fibre but not a complete source of protein
EGGS 140 kcal 13 g Protein CHICKEN 175 kcal 26 g Protein
8
LEGUMES 115 kcal 5 g Protein 5 g Fibre
DAIRY 140 kcal 3.4 g Protein
14
Overfishing has long-term effects on sustainable aquaculture
15
35
Complete source of protein but common allergen
Good source of fibre
MUSHROOMS 33 kcal 4 g Protein 2.5 g Fibre SOY 95 kcal 10 g Protein 2 g Fibre
65
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Understanding
FATS & OILS Fats and oils are part of a healthy diet and contribute to both the flavour and texture of many foods. However, health authorities recommend limiting the amount of fat we consume–particularly saturated fats. Excess consumption of saturated fats is associated with increased risk of developing cardiovascular disease. The goal is to replace sources high in saturated fats (typically solid at room temperature) with healthy oils rich in unsaturated fats, whenever possible.
IDEAL PORTION Size of fingertip
Use of fats and oils should be limited to small amounts where they can deliver maximum flavour impact. When choosing oils, consider the type of fat they contain, whether their heat stability (smoke point) is appropriate for the application, and of course, the flavour profile. REFINED OILS These clear oils with neutral flavour work well for baking or infusions having little effect on the taste of your finished dish. COLD PRESSED OR VIRGIN OILS Rich in flavour, they provide optimum taste in dressings and sautéing. HEAT-STABLE OILS Because of their high smoke points, these oils work best for deep frying or cooking at high temperatures.
PERCENT OF PLATE DID YOU KNOW? • Coconut oil may have a reputation as a healthy food ingredient, however it is rich in a particular saturated fat that is associated with increased LDL (bad) cholesterol.
• Fats and oils high in saturated fats are usally solid at room temperature, while oils high in monounsaturated and polyunsaturated fats are usually liquid at room temperature.
• Some oils are refined to remove unwanted tastes, scents, colours or impurities, but unrefined oils like virgin or extra virgin olive oil are likely to contain more beneficial antioxidants.
SIMPLE TIPS FOR USING FATS IN THE KITCHEN 1. Whenever possible, bake, boil, or grill instead of frying or deep-frying foods. If you do fry, change fryer oil (after 10 cycles) since repeated use lowers the temperature of the smoke point. 2. Instead of adding copious amounts of fat and oil while cooking, use just enough to add flavour, keep food moist, or avoid sticking. 3. Treat oils with care. Fatty acids are sensitive to heat, light and oxygen, and over-exposure to these during storage or cooking can change the chemical structure of the fatty acids and lead to rancid off-notes.
4. Experiment with umami to boost taste without fat. Rich, savoury ingredients, such as the Japanese dashi broth, can be a great substitute for smoky ingredients like bacon, or as an addition to soup or baked beans. 5. Fats and oils with lower smoke points are more suitable for cold or low-heat uses like finishing oil, salad dressings, and sautéing, while those with higher smoke points are best for high-heat applications like deep frying or baking.
FAT & OIL TYPES
Saturated Fat
WITH SMOKE POINTS.
Frying
204ºC Canola Oil
6. Use sparing amounts of truffle oil, sesame oil, or butter just on the top of food to maximize the taste experience while reducing fat. 7. When adding herbs or flavour to an oil, try grapeseed oil, which has a more neutral taste than olive oil. 8. Avoid heating fats and oils above their smoke point since noxious substances will be produced.
Monounsaturated Fat Sautéing
Baking
Sunflower 160ºC High Oleic
Salad Dressing
232ºC Soybean Oil 195-250ºC Ghee
177ºC Butter
Extra Virgin 160ºC Olive Oil
Polyunsaturated Fat
200ºC
Grapeseed Oil
232ºC Sesame Oil 232ºC Corn Oil
232ºC Sunflower Oil
177ºC Coconut Oil
232ºC Peanut Oil 216ºC Virgin Olive Oil
Consider your DID YOU KNOW? Multi-grain simply means that a food contains more than one type of grain, but make sure to read the ingredient list because grains may still be refined. For a better choice, look for whole grain options.
CARBS & STARCHES Carbohydrate-rich foods are the major source of calories in the diet. However, they’re also an important source of the fibre, vitamins, and minerals our bodies need. This group includes simple carbohydrates, complex carbohydrates or starches, and dietary fibre.
IDEAL PORTION GRAINS Modest handful PERCENT OF PLATE
The quality of carbohydrates typically make up the majority of calories in a balanced diet. When planning your dishes, look for whole grains, and be creative by using ancient grains and in-season fruits and vegetables.
IDEAL PORTION FRUITS & VEGETABLES Size of fist PERCENT OF PLATE
FRUITS & VEGETABLES: PART OF THE SOLUTION
You may be cutting back on other ingredients, but it will leave more room on the plate to celebrate fruits and vegetables. They’re loaded with vitamins, minerals, and fibre, and relatively low in calories. Here are a few ways to make the most of them. 1. Add fruits and vegetables to a dish to help re-balance the plate when reducing other portions (i.e. starches and meat). This will visually complete the dish and keep your guests full and satisfied. 2. As much as possible, use fruits and vegetables that are local and in-season. This will provide fresher, more flavourful produce that is richer in nutrients.
WHOLE GRAINS
Made up of three key parts
3. Instead of boiling, serve vegetables raw, baked, steamed, grilled, or roasted to retain more nutrients. 4. Vegetable skins often contain a lot of nutrients, so consider leaving peels on or peeling them as thinly as possible. This also helps reduce food waste! 5. Have a wide selection of vegetables on your menu, including plenty of dark green and orange varieties. These are richest in vitamins, minerals, fibre, and protective phytochemicals.
VS.
6. Substitute vegetables for some or all of your grains. You might use zucchini noodles in a pasta dish or “riced” cauliflower in place of white rice. 7. Consider incorporating vegetables to your dish through sauces. More commonly, fresh bright sauces are made with carrots, roasted peppers, eggplant caviar, etc. 8. Add fresh fruit to oatmeal, crepes, salad, or yogurt.
REFINED GRAINS Bran and germ removed
ENDOSPERM Starchy carbohydrate middle layer with some protein and vitamins
BRAN Fibre-filled outer layer with B vitamins and minerals
27
ENDOSPERM Refined grains contains only the endosperm, losing the fibre and most of the vitamins and minerals
GERM Nutrient-packed core with B vitamins, vitamin E, phytochemicals and healthy fats
ANCIENT GRAINS These grains were first used long ago and are largely unchanged over the last several hundred years. They are making a comeback with consumers, who crave quality, variety, and novelty, so try them in place of stand-bys like white rice or pasta. AMARANTH
QUINOA
BUCKWHEAT
MILLET
SPELT
KAMUT
• Gluten-free
• Gluten-free
• Gluten-free
• Gluten-free
• Nutty flavour
• Nutty flavour
• Trend on menus
• Source of iron, calcium, and magnesium
• Complete protein
• Good source of magnesium
• Good source of fibre and protein
• High in protein and fibre
• Can be used to replace wheat
Substitute anywhere rice Cook for breakfast would be used or porridge, pop like cook as a warm corn, or try cooked breakfast cereal. grains in salads.
Used in soba noodles, pancakes and crepes—can also be cooked as a whole grain to replace rice.
• Good source of phosphorus
Try in pilaf or porridge, add to bread, soups, and Swap it for stews, pop like rice or pasta. corn, mill into flour (as in Indian roti).
• Contains a higher amount of protein than wheat Mill into flour or eat grains directly to replace rice or pasta in a dish.30
WORLDCHEFS COMMITTEES 2016 - 2020
Culinary Area Advisor Asia Otto Weibel
Singapore
Culinary Area Advisor South America TBA Special Advisor - Worldchefs Global Young Chef Competition Hans Bueschkens Trophy 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
Culinary Area Advisor Africa/Middle East Tarek Ibrahim Egypt 58 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
Special Advisor to Education for Spain Jose Manuel Iglesias Spain 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
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WORLDCHEFS COMMITTEES 2016 - 2020
International Chefs Day Committee Chairman Vanessa Marquis Member Joanna Ochniak Member Ann Brown Member Tony Chang Member Venessa Barnes Member Adelina Sisti-deBlasis Member Ines Maria D´Amico Member David Kier Member Mathew Shropshall Member Kim-Haavard Larsen Presidium Liaison Thomas Gugler
USA Poland Scotland Taiwan Australia Canada Ecuador South Africa England Norway Saudi Arabia
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 Cultural Culinary Heritage Committee Chairman Manjit Gill India Vice-Chairman Karlheinz Haase Germany Member Sanet Van Wyk Prinsloo Namibia Member Majed Al Sabagh UAE Member Iztok Legat Slovenia Member Emrah Köksal SEZGİN Turkey Member Iulia Dragut Romania
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
Sub Committee Ethnic Food
Global Development of Young Chefs Chairman Alan Orreal China Vice-Chairman Jasper Jek Singapore Member Dale Lyman Australia Member Jodi-Ann Pearton South Africa Member Miroslav Kubec Czech Republic Member Marcus Hallgren Sweden Member Don Gyurkovits Canada 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
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 Special Advisor Africa Alan Payen
Serbia 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
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 Member Ian Minnis Russia Special Advisor Feed the Planet Frank Fol Peter Rehn Rosa Maria Moraes
60 WORLDCHEFS MAGAZINE
Belgium Sweden Brazil
Young Chef Ambassador Member Muhammad Syafaq Member T.Y Leung Member Tiger Chen Member Jessi McEwan Member Jan Horak Member Anne Cathrine Just Christensen Member Ravil Tazutdinov Member Constantinos Kyrlakis Member Adrian Vigus-Brown Member Victor Kendlehart Member Roberto Morua Elliott Member Tina Tang
Malaysia Hong Kong Taiwan Australia Czech Republic Denmark Russia Cyprus South Africa US A Costa Rica Canada
Worldchefs Military Commitee Member Rene Marquis
USA
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PORTUGAL ASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGAL MR. CARLOS MADEIRA TEL: +351 213 622 705 WWW.ACPP.PT
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CORPORATE MEMBERS CHINA ZHEJIANG SANHE KITCHENWARE CO., LTD MR. CHEN FANG WWW.CHINASANHO.COM CHINA EFUN CULINARY EDUCATION MR. CLINTON ZHU FRANCE CORDON BLEU 13-15 QUAI ANDRE CITROEN, PARIS, FRANCE MS. CATHERINE BASCHET CBASCHET@CORDONBLEU.EDU GERMANY DELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE
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 SLOVENIA YOUNG CHEFS CLUB SLOVENIA SRI LANKA SRI LANKAN JUNIOR CHEFS CLUB CONTACT: UDITHA GANEWATHIHA SLJCHEF@GMAIL.COM WWW.SLJCHEF.BLOGSPOT.COM/ USA ACF YOUNG CHEFS CLUB WWW.ACFCHEFS.ORG WWW.FACEBOOK.COM/ACFCHEFS TWITTER.COM/ACFCHEFS VANUATU VANUATU YOUNG CHEFS CLUB WWW.FACEBOOK.COM/VANUATUYOUNGCHEFS VIETNAM JUNIOR CHEFS CLUB VIETNAM CONTACT: NGUYEN TIN TRUONG DUY WWW.VIETNAMCHEFS.COM
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 RUSSIA CARVING ACADEMY WWW.CARVING-ACADEMY.COM SINGAPORE SINGAPORE EXHIBITION SERVICES PTE LTD WWW.SESALLWORLD.COM SINGAPORE KOELNMESSE PTE LTD WWW.KOELNMESSE.COM.SG SWITZERLAND BASEL MESSE AG WWW.MCH-GROUP.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/
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WORLDCHEFS EDUCATION
EDUCATION NETWORK 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.
Escuela Appyce Argentina Mausi Sebess Instituto Internacional de Artes Culinarias Argentina South Metropolitan Tafe Australia West Coast Academy of Hospitality & Tourism Australia Culinary Training Center (CTC) Bahrain Humber College Canada Escuela Gastronomica Egopereira Colombia Escuela Gastronomica de Occidente Colombia KES College Cyprus Tourism Department of Gastronomy and Culinary Arts - Eastern Mediterranean University Cyprus Culinary Art’s School Ecuador Culinary Trainer School Ecuador Escuelas Culinaria de las Americas Ecuador Instituto Superior Tecnologico de Arte Culinario de Guayaquil Ecuador ITI Technologico Internacional Ecuador Akmi Greece Etoile by Les Chefs Greece IIEK OMIROS Greece Mathimata Mageirikis Culinary Center Greece Hospitality Industry Training and Development Center Hong Kong Ask Institute of Hospitality Management and Culinary Arts India Bangalore Culinary Academy India International Institute of Culinary Arts, New Delhi India SRM Institute of Hotel Management India Dublin Institute of Technology Ireland Ort Dan Gourmet Israel Chef Academy Italy Florence University of the Arts Italy Istituto Eccelsa S.r.l. Italy Italian Chef Academy Italy Royal Academy of Culinary Arts Jordan Ambitious Academy Malaysia Ambitious Academy SDN BHD Malaysia Cilantro Culinary Academy Malaysia Berjaya Higher Education SDN BHD Malaysia Golden Chef College of Culinary Arts Malaysia KDU Penang University College Malaysia KDU University College Malaysia Kolej Yayasan Pahang Advanced Skills (KYPAS) Malaysia Sunway University School of Hospitality Malaysia Taylor’s University School of Hospitality Tourism and Culinary Arts Malaysia GQB Escuela De Arte Culinario Mexico Sotra Videregående Skule Norway National Hospitality Institute SAOC Oman College of Tourism & Hotel Management (COTHM) Pakistan
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Karachi Institute of Culinary Art Pakistan Kitchen Club Academy Palestine Universidad Intermaericana de Panama Panama First Gourmet Academy Philippines Global Culinary and Hospitality Academy Philippines LPU Culinary Institute Philippines Lyceum of the Philippines University Laguna Philippines Management (ISCAHM) Philippines At-Sunrice Singapore Icas Training & Education College Singapore Cheboksary Economic- Technological College Russia College “Tsaritsyno” Russia State Budget Educational Institution of Secondary Vocational Education Russia Vocational Education College of Technology No. 14 Russia Capsicum Culinary Studio (Pty) Ltd South Africa ChefMLK School of Cooking South Africa HTA School of Culinary Art South Africa South Africa Silwood School of Cookery South Africa A Chef Culinary Academy South Korea Seoul Hoseo Technical College South Korea Youngsan University, Busan Korea South Korea Mediterraneo Culinary Centre Spain Ryssbygymnasiet Sweden Ullvigymnasiet Sweden Culinary Arts Academy Switzerland Switzerland Kai Ping Culinary School Taiwan TransWorld University Taiwan Dusit Thani College Thailand Chef’s Table Culinary Academy Turkey EKS Culinary Academy Turkey International Centre For Culinary Arts Dubai UAE Culinary Institute of Michigan USA International School for Culinary Arts & Hotel Keiser University Center for Culinary Arts - Melbourne USA Keiser University Center for Culinary Arts- Sarasota USA Keiser University Center for Culinary Arts- Tallahassee USA Moscow State Educational Institution of Secondary Johnson County Community College USA Triumph Higher Education- Escoffier Boulder USA University of Arkansas USA
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WORLDCHEFS EVENTS CALENDAR 2019 - 2020 WORLDCHEFS EVENTS & TRADE SHOWS
9 – 11 December 2019
18 – 20 October 2019
31 March – 3 April 2020
Chefs Social Responsibility for City Youth Center HCMC - Vietnam
20 October 2019
International Chefs Day
24 – 26 November 2019
Worldchefs Booth at Chefs World Summit 2019 – Monaco
14 – 19 February 2020
Worldchefs Village at IKA/Culinary Olympics 2020 – Germany
26 – 30 April 2020
Chefs Social Responsibility for Siem Reap, Cambodia – Cambodia
28 – 31 July 2020
Worldchefs Congress & Expo – Russia
28 – 31 July 2020
Global Chefs Challenge Final – Russia
ENDORSED COMPETITIONS 4 October 2019
Battle of Global Chinese Chefs – China
6 October 2019
Hotel International Culinary Challenge – Maldives
14 – 18 October 2019
Culinaria 2019: Festival Culinario Internacional – Cuba
23 October 2019
Ningbo International Young Chefs Challenge(NIYCC) – China
6 – 8 November 2019
“Delicious Uzbekistan” 2019 Culinary Challenge – Uzbekistan
La Cuisine Du Sial – United Arab Emirates FHA Culinary Challenge – Singapore
SEMINARS
1 October 2019
Worldchefs Culinary Arts & Hot Kitchen Competition Seminar – Paris
CHEF2CHEF WORKSHOPS 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. 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 developments 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.
29 October 2019
Art&Science Seminar in Japan: Implementing HACCP with Innovative Culinary Technology in a Healthy Cuisine
12 – 14 November 2019
Qatar Salon Culinaire – Qatar
13 – 16 November 2019
3rd LaCuisine - SIAL Interfood – Indonesia
28 November – 1 December 2019 Gastronomia – Cyprus
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