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Congratulations to the new approved WORLDCHEFS judges who took part in a judging seminar in Russia that was held on the 23rd and 24th of November 2013.
Author: Anand
Chefs from Slovenia put together a gala charity dinner to raise funds for Philippines and Gorenjska. The event took place on 4 December at the Congress Centre Brdo near Kranj, and the one night event raised 2,000 euros.
According to Chef Jozef Oseli, who attended the dinner on behalf of World Chefs Without Borders, the event was “first class and definitely a night to remember!”
The long awaited day to contribute, experience and communicate with those mentally challenge people has gained all of us the understanding of a society and to count our blessing how fortunate we are. In order to celebrate the 20th International Chefs Day, Members from the Hong Kong Chefs Association we did liked to celebrate this fun-filled event on October 14, 2013 with the Hong Chi Association and the Fu Hong Society. This year we hosted continues at Hong Kong Disneyland Hotel .
The 20th International Chefs Day 2013 was again a huge success and again we had over 200 participant/volunteers who have given us their support and sponsored , food items, provided logistics, equipment and utensils and most of all given us their valuable time.
As in the past we cooked a buffet for over 800 people + 300 lunch Box who are mentally challenged or socially left behind in our fast growing brave new world.
We the Hong Kong Chefs Association are very humbled and happy at the overwhelming respond for our members and friend and the enthusiasm and cooperation, seeing chefs from over 20 different establishments, a variety of suppliers, friends and supporters coming together and work as a team to bring a bit of sunshine on the faces of those people.
We did made a difference in their life and even it is only for one day it makes us aware of our surroundings and we are much richer at heart.
Once again my sincere thank you to all of them, it is great to be a part of the caring Hong Kong Hospitality Industry.
The International Chefs Day is already far behind, but its never too late to tell a success story that happened on this important day. Moreover, inspired by WORLDCHEFS 2013 International Chefs Day motto and encouraged to make positive changes, Indian Federation of Culinary Associations organized several presentations, demonstrations, nutritional and culinary seminars within its divisions for this occasion. More about some great ventures IFCA accomplished read in the following, official IFCA’s report.
International Chefs Day 2013 – IFCA, India report
Indian Federation of Culinary Associations
(Proud Member of World Associations of Chefs Societies)
(Registered under registration of Societies Act 1975)
Event 01:
SICA- South India Culinary Association (IFCA,Southern Region)
International Chefs Day celebration was conducted at IHM on October 28th by SICA. Many of the prominent chefs and students from various Hotel Management Institutions participated in this function. A variety of programmes inclusive of inspirational speeches, panel discussions, demonstrations of latest technology in cooking methods and Quiz for students were conducted by the prominent chefs from various hotels in the city.
The programme commenced with lighting of the kuthuvilaku followed by a prayer song. The welcome speech was given by Mr. Raj Mohan, Principal from IHM Chennai. The key-note address was given by Chef Natarajan. K, Corporate Chef from The Gateway Hotel IT Express way Chennai who explained the theme of this year’s celebration which was “SHOW YOUR CULINARY ABILITY “.
He said that it meant the role of Indian Chefs in the international scene was gaining prominence.
Next in the agenda was Chef Himanshu Shekhar Sahoo, Culinary Trainer Dr.M.G.R Educational and research Institute University,Chennai-Department of Hotel Management & Catering Technology, who spoke on the topic ‘Motivating the young Chefs’.
The salient points mentioned by him were that Hardwork, Time-Management and the Importance of staying focused were essential to achieve success in life.
This was followed by SICA and IFCA presentation by Chef Sheetharam Prasaad, General Secretary-SICA & Director – Culinary from GRT Hotels & resorts.
Next Chef Rajesh. R, Director-Food Production from Apeejay Surrendra Park Hotels gave a demonstration of ‘Sous vide cuisine’.
A panel discussion on ‘Culinary Career Management’ took place. The main ideas were that a genuine commitment and efforts were required for the budding chefs. Panel discussion on Culinary Career Management by Panelist Chef Rajesh Gopalakrishan,General Manager,The Rain Tree Hotel,Chef Sheetharam Prasaad,Chef Himanchu Sahoo and Moderator Mr.Bennet.
This was followed by ‘Modern Perspective in Plate Presentation’ by Chef Gopi, Executive Sous Chef from Hyatt Regency Chennai & Chef Abhiram, Executive Sous Chef from GRT Grand Chennai.
Next, another panel Discussion on ‘Chefs’ Prominence in the next Decade’ provided valuable information and futuristic vision for the young chefs.
This was followed by the Quiz competition on Gourmet after which medals were given to winners and runners.
Vote of thanks was proposed by Chef Rajesh. R, Joint Secretary- SICA & Director-Food Production from Apeejay Surrendra Park Hotels.
Certificates were distributed to all the participants.
Event 02:
IFCA Bangalore Chapter
The Bangalore chapter at The Institute of Hotel Management, SJP Campus. Culinary trip that turned cooking into a learning experience and a fun event to watch. The event had a lot of culinary delights being whipped up by prominent chefs such as Chef Rishikesh from Taj Westend and Chef Kasi Viswanathan. M from Atria Hotel.
While the first half saw two chefs roll up different dishes in different styles, the second half included a special desert session, where the intricacies and presentation style of desserts were discussed.
Chef Arvind Prasad who believes that ‘food is eaten by the eyes’ said, “The desserts that I presented had a very classical and a bit of contemporary touch and all the ingredients need to be well balanced”.
The students felt that it was a blessing to be able work with executive Chefs.This event was orgnaised by Chef Vijaya Baskaran,Vice Presdient of IFCA.
Event 03 :
Hotel Atithi, Pondicherry
International Chefs day was celebrated by the Atithi Team with pomp & vigor. It included a number of activities such as
- Cookery Demonstration
- Gourmet Quiz
- Cooking Competition
- Seminar on Food Nutrition
- Talks on “Becoming a Chef”
- Gourmet Lunch for Residents of Help Age India, Tamaraikulam
- Lunch for Children at Rainbow Foundation
Cooking demonstration was done for the members of Lady Atithi Club, an in-house club and on request two sweet dishes, as it was the festive season.
The topics in the Gourmet Quiz included Indian cuisine, International cuisine, Gourmet Glamour and Googly.
There were a total of 32 participants in the cooking competition and each one came up with unique, novel dishes and presentation.
During the closing Ceremony Sh. Amitava Roy, Head of Operations (India Sector) said he was surprised by the latent talent buried in the students and staff.
The winner of the event was the IT manager of the Hotel who made a Café Crème Caramel. This was the first time such an event was being organized in the Hotel and all felt that this should be a regular feature.
This Seminar on Food Nutrition focused on how a Balanced Diet with Nutrition can be maintained. This was conducted at Vidya Niketan Hr.Secondary School, Pondicherry, in which students of class V to XI participated.
An inspirational speech on ‘Becoming a Chef’ was given to the students of PSBB Millennium School in which students of class IV to class VI participated.
A Gourmet Lunch was provided to the residents of Help age India, Tamaraikulam. The senior citizens were greatly touched by the thoughtful gesture.
The Rainbow Foundation which houses differently abled & mentally challenged children was chosen by the Team to offer lunch for the residents. This noble gesture brought a lot of smiles in the faces of children.This event was organsied by Chef Padmanabhan,Corportate Executive Chef,Hotel Atithi,Pondicherry,India.
Event 04:
Aloft Hotel,Chennai,India
This year International Chefs Day 2013 was celebrated by Aloft hotel for five days which included cooking demonstrations, lectures, culinary trends, Quiz and culinary competitions
On the first day, a classroom session was conducted on culinary trends worldwide with the emphasis on presentation techniques and new innovative dishes.
Pastry chef was sent to IHM Chennai for a one day Bakery Demonstration regarding the Breads of the World.
On the 2nd day, a culinary Quiz contest was conducted. The topic were Indian Cusine, HACCP , Food Safety , Visual Round and a Rapid fire round.
On the 3rd day, 18 culinary talents participated in the culinary challenge which had as its them Asian Fusion with three categories such Plated Appetizer, Plated Main Course and Plated Dessert.
Mr. Milton HOD, food production from Asan Memorial College of Arts & Science who was Judge for the event. Winners and Runners were recognized for their outstanding performance.
On the 4th day, A classroom session was conducted regarding the IFCA chef’s certification programme, the eligibility, and the benefits.
On the 5 th day, a presentation on Nutrition and Healthy living was demonstrated to all the staff from different departments of the Hotel.This event was organsied by Chef A.Ashok Kumar ,Executive Chef /aloft Chennai.
Event 05:
Army Institute of Hotel Management & Catering Technology,Bangalore
Army Institute of Hotel Management & Catering Tehnology celebrates the International Chefs day on 17th October 2013 in association with Indian Federation of Culinary Associations.
As part of the celberation the following events where conducted.
- Culinary Seminar by Chef Bharanidharan, Corporate Chef, Griffith Laboratories.
- Carving Work Shop by Chef Karthik, Director Thai Carvings, Silver medalist in National level Competition.
- Cookery Demonstration by Chef Vignesh, CDP, Taj Vivantha MG Road, Silver medalist in Chefs competition.
- Cookery Demonstration By AIHM&CT IV year students
- Haimanshu Shekar Pandey – Sea Base fish with fennel and béarnaise sauce.
- Vivek Thapa – Pea nut & sesame Chicken.
- Sanjay Chand – Nawabi Paneer Tikka.
- Nerendra Sing Dhanu – Trio Chocolate Browine.
- Yogendra Pal – Fig Salad with balsamic Dressing.
- Surprise Basket Cookery Competition for the I year students of AIHM&CT.
Event 06:
Institute of Hotel Management-Hajipur
International Chefs Day was celebrated on October 20th – 2013.
Mr. S.N. Verna, who graced the occasion shared his view on the importance of chefs and their innovative thinking that can take the budding professionals to new heights Mr. Sitesh Srivastav, Principal, in his speech, expressed the importance of food cost, nutrition and presentation skills.
The Helping Hands the institute’s social club had organized an Intra College Chef Competition amongst the students from all the streams to celebrate the occasion.
Mr. S.N. Verna, former chef of ITDC and Hotel Maurya, Patna, Mr. Sitesh Srivastav, Principal, Mr. Sumit Chatterjee and Mr. Anish Banerjee, HOD’s of the institute, were the judges.
Prizes were distributed to the winners and runners.
Event 07:
Mary Matha College-Department of Hotel Management & Catering Technology,Periyakulam,India.
As part of the International Chefs Day Celebration, the department endeavoured to create awareness among children and in society on Healthy Eating Habits and Basic Knowledge of cooking through their culinary abilities.
Faculty members and students visited Government Middle School, Nallakaruppanpatty, Seventh Day Adventist school and orphangaes at Periyakullam in Theni District to teach the children about healthy eating.
Annai Theresa Orphanage, a trust in Periyakulam, was also visited. A demonstration on Food and Nutrition was conducted and nutritious meals was served to the inmates of the orphanage. This event was organsied by Chef.Raj Mohan M.S,Head & Culinary Educator,Hotel Management and Catering Science department, Mary Matha College, Periyakulam
Event 08:
Taj Madras Flight Kitchen,Chennai,India.
On the occasion of International Chefs Day, the Chefs at Taj Madras Flight Kitchen celebrated by creating awareness on healthy cooking, diabetes meal, innovative dishes of the Chefs and artefacts of fruits, vegetables, chocolate, bakery products which were very artistic and creative.
The event was inaugurated by Mr. P Radhakrishnan, General Manager, by lighting the lamp and a few words of encouragement to all Chefs to celebrate the profession, create awareness of the profession and to show off their skills on this special day – International Chef’s Day. General Manager along with Heads of Department tasted the innovative dishes prepared by Chef Balaji, Chef Amarnath, Chef Andiappan, Chef Ramakrishnan, Chef Tamil, Chef Palani, Chef Surya, Chef Senthil in order to judge the Best Gastronomic Chef to be awarded in the next Town Hall meeting.
A team of Chefs put up posters to educate the Associates by displaying valuable information on nutritional value and some healthy eating
– The difference between a Chef & Cook
– Tweak your diet
– Yoga to prevent/control of Diabetes
– A typical meal for a person with diabetes
– Balanced diet
– How do we get sugar
– The green way to go
– Don’t miss the beet
– Benefits of shallots
– To avoid unhealthy food
Chef Dinesh, Chef Balaji, Chef Ayyanar, Chef Karthik and Chef Amarnath showcased their creativity by the display of carvings and a team of Chefs prepared a health menu which was liked by all the Associates.
Executive Chef Kannan Natesan and his band of Chefs at TMFK for made this day memorable for them and educating involving all the Associates.
Event 09:
Asian Institute of Hotel Management & Catering Technology,Trichy,India.
A Revival of traditional and South Indian dishes was the theme for this year’s international chefs day celebration on 19th October. Chef Mohan Kumar. G, Senior Lecturer, SIHMCT, Thuvakudi gave a demonstration on various forgotten dishes of South India.
On 21st October, the staff and students of the institute shared lunch with the children of spastic society, Musiri which gave the students an insight into differently able children and made them aware of their commitment to society.
On 21st October, Chef V. Saravanan, Exec. Chef SRM Hotel, Trichy gave a demonstration on Chinese cuisine. On the same day a seminar on Traditional Foods was conducted by Mr. M. Ponnilango, Technical Director, Jenneys Academy, Trichy. He emphasized on the importance of documenting the histories and recopies of culture and cuisine of Tamilnadu. He guided the students regarding the expectation of the hoteliers from the students and how to prepare for such a situation in the industry.
Event 10:
Global Institute of Hotel Management,Hyderabad.
International chef’s day was celebrated from 19.10.2013 to 22.10.2013.
The celebration kick started with a cycle rally by chefs and students on the 19th to create awareness of chefs in society. The rally was flagged of by Mr. M.S. Nagarajee M.D Epicurur Hospitality.
A two day, workshop on ‘Show your Culinary Ability’ was organized in the college premises on 21st and 22nd. Chefs who are faculties at the Institute, demonstrated their culinary skills during this event.
Vegetable and Fruit carving competitions were conducted for the students. Essay writing – competition on ‘Junk –Food Good or Bad’, was also held. Preparation of some exotic dishes by chef Nikhil and Fruit and Vegetable Carving demonstration by chef Goverdhan were the highlights of the celebration.
Prominent chefs from various hotels enlightened the students with their experiences as a chef and shared informative messages for the budding chefs.
As part of the Closing Ceremony 2 seminars where conducted The first me was on “Becoming a chefs” by Chef Swamindahan, Exe – Chef Hotel Radisson Blu, which greatly inspired the students.
Another seminar on “Importance of Hygiene in Hotel Industry”, by chef Sajesh Nari, Exe – Chef, Hotel Taj Deccan highlighted the steps to be followed to maintain hygiene in Hotel Industry.This event was coordinated and organsied by CP Reddy,Principal,Global Institute of Hotel Management,Hyderabad.
Event 11:
AJK College of Arts and Science,Coimbatore,India.
School of Hotel Management and Catering Science, AJK college arts and science, Coimbatore, celebrated International Chefs Day by conducting various events.
The celebration started with a rally in Coimbatore city by the students of HM & CS to create awareness among public about the theme of International Chefs day, 2013. The rally was flagged off by chef H.N. Vijayan, Exec. Chef Vivanta By Taj Surya, Coimbatore.
A seminar on ‘Show Your Culinary Ability’ was conducted in the college.The students were exposed to various topics in culinary skills and the latest trends and advancements in culinary standard.
A cookery competition was held as part of the celebration where students displayed the culinary skills
From 5th to 7th December 2013 IFCA is organizing its ‘CII & IFCA’s International Chef Meet & Culinary Exhibition’ Integrated with CII Tourism Fest 2013 at the Parade Ground, Sector – 17, Chandigarh. This event is organized by Indian Federation of Culinary Associations and supported by Indian Culinary Forum.
For this occasion Confederation of Indian Industries (CII) & Indian Federation of Culinary Associations (IFCA) will be presenting the Tourism Fest and Chef Meet & Culinary Exhibition with the theme “Celebrating The Taste”. This will definitely test Chefs’ creativity and culinary skills. Likewise, the manifestation aims to provide an opportunity to the visitors to witness the preparation of masterpieces of culinary art.
The Culinary Exhibition will last for 3 days, while showcasing some of the finest culinary creations by individuals and teams from the leading hotels and restaurants of the country. With a greatest joy, members of IFCA are awaiting for the arrival of WORLDCHEFS President Gissur Gudmundsson who will be attending this magnificent event.
The event aims to:
– Assist in pre-selecting the culinary teams in India for global representation.
– Elevate the stature and status of the chefs, junior chefs and apprentices in India.
– Ignite creativity and interest in this culinary art.
– Launch a platform for learning among the chef fraternity around the world.
– Create opportunities for the chefs to excel in the culinary field.
ABOUT IFCA:
The Indian Federation of Culinary Associations is a nodal body of culinary professionals in India and is an independent, apolitical, non-religious and voluntary organization of culinary professionals. IFCA was formed with the idea of developing the culinary profession and to promote Indian cuisine on the Global platform. IFCA is a forum dedicated to connect culinary professionals across the geography of India with people and places with the knowledge they need, to succeed.
IFCA is a National member of the World Association of Chefs Societies (WORLDCHEFS), the apex body of culinary professionals the world over with 10 million members. It is considered to be the UN of the culinary profession with and is recognized by 96 Countries. IFCA consistently works towards raising the standards of culinary trade, developing the art of fine cooking, upholding interests of culinary professionals and promoting goodwill by setting high ethical standards.
Are you ready for the Congress in Norway?
An event that thousands of food professionals have been waiting for is just around the corner! This year, the WACS Congress will take place in Stavanger, Norway, from 2-5 July 2014. The Congress agenda is already available online, and stay tuned for constant updates that will come your way. Get ready for an exciting line-up of culinary activities, focusing on educational sessions, cooking classes and the signature Young Chefs Workshops. When in Norway, expect nothing less than fine gastronomy, and the brigade of Norwegian chefs will put together a spread, Nordic style, together with renowned master chefs.
This is also when the Final Global Chefs Challenge will take place. Representatives from each continent will gather in Stavanger and pit their talents against each other to win the prestigious trophy.
During the 2014 WACS Congress, WORLDCHEFS General Assembly and Continental Meetings will take place as well. For more information on the schedule or to download your registration form please follow the link: http://www.wacs2014.com/registration SEE YOU IN NORWAY!
Feel free to check out our Facebook Event page.
Salon Culinaire Mondial 2013 announces its winners and once again shows its commitment to excellence
At the renowned Salon Culinaire Mondial team-cooking competition, ten national teams with more than 60 members, 17 regional teams with 118 members, 72 individual visitors and dozens of helpers competed virtually round-the-clock for medals and titles in the categories of “Culinary Art” and “Pastry Art” as well as in the hot show kitchen. It frequently happened that the chefs were on their feet for more than 30 hours at a time in a bid to provide visitors to the fair and the 22-strong jury with a show of superlatives – something which they certainly succeeded in doing.
Even before the competition started, it was clear that the race for the podium positions would be a very close one. The jury thus had its work cut out accordingly. The jury rewarded the performance of the Culinary National Team of Hong Kong with two gold medals and thus selected it as the overall winner – the “Culinary World Master”. The national team from Switzerland came second, while third place went to Team Singapore.
As one of the organizers, the World Association of Chefs Societies led by WORLDCHEFS President Gissur Gudmundsson closely observed the entire event and gave its support to all the competitors. Before the prizes were announced, WORLDCHEFS President expressed his deepest satisfaction regarding the organization and great talent, which was presented by the participants at this year Salon Culinaire Mondial.
The results of all the other categories are posted on: www.salonculinairemondial.ch.
Winner – Hong Kong
Second place – Switzerland
Third place – Singapore
The WORLDCHEFS Culinary Dream Team came together for the first time combining forces to prepare a demonstration buffet at Dubai World Hospitality Championship (DWHC) held from 16-18 December 2013.
The Dream Team consists of selected professionals with an extensive industry experience and a track record of competing in international culinary circuits.
The Dream Team included chefs Fredrik Bjorlin (Team Captain) and Sayan Isakson from Sweden, Richard Rosendale from the US, Jatuporn Juengmeesuk from Thailand, and Petrus Madutlela from South Africa. In addition, pastry chefs Haflidi Ragnarsson from Iceland and Thomas Vaccaro from the US also formed part of the team. Each team member was hand-picked by the Team Manager, Gert Klotzke from Sweden, under the supervision of WORLDCHEFS Culinary Competition Committee and in consultation with world-renowned culinary trainers.
The WORLDCHEFS Culinary Dream Team cooked live at the DWHC 2013, offering visitors a wide insight into the latest culinary trends while showcasing culinary innovations and novel cooking techniques from around the world.
Not having the chance to meet before and practicing only for several weeks, the WORLDCHEFS Dream Team overcame all expectations, made a breathtaking performance and astonished not only the visitors but also numerous colleagues who attended DWHC.
One is certain, the WORLDCHEFS Dream Team is committed to excellence and constant innovation. Thus, in the future nothing less can be expected than by combing talents and skills the team will keep on showing that every dream can come true and that nothing is impossible!
When it comes to the dishes, we will let the photos speak for themselves.
The globetrotting Welsh National Culinary Team has won gold medals at a major new international gastronomic contest in the Middle East.
Wales was one of only 12 national teams invited to compete in the Dubai World Hospitality Championship, which ended with a presentation ceremony in the dessert today (Tuesday).
The talented Welsh chefs, who were competing against the world’s best teams at the high profile event, finished fourth overall, just three points behind third placed Australia. Singapore won the competition with America second.
Had one of the team’s four chocolate and sugarcraft showpieces not been damaged en-route to the competition, Wales could have clinched third place. The fragile showpiece, which was being supervised by two chefs in the back of a lorry, disintegrated when the vehicle went over a speed bump.
Team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester and director of the Castle Hotel, Conwy, was delighted by the result, which saw the Welsh chefs beat the likes of Germany and Canada.
“It has been really hard competition, but a fantastic result for Wales when you consider the strength of the other countries we were competing against,” she said. “Everything is down to taste in this competition and the Welsh chefs were rewarded for their hard work. The hospitality has been brilliant.”
The Welsh chefs each received a gold cooking pot with a medal made from three ounces of pure gold inside.
The team was captained for the first time by Sally Owens, a lecturer at Coleg Llandrillo, Rhos on Sea and Barry-born Lee Jeynes, now the executive chef at the RACV Noosa Resort in Queensland, Australia, jetted in for the competition
They were joined by Danny Burke, owner Shared Olive, Hawarden, near Chester, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury, Harri Williams, of the Ellenborough Park Hotel, Cheltenham, Welsh Junior Chef of Wales champion Chris Tull from the Castle Hotel, Conwy and Etienne Lasalle from De Vere Carden Park near Chester.
Four teams per day over three days each created an international themed edible buffet for 54 people, which included one hot dish, a selection of other food items and four showpieces made from chocolate, bread, savoury and ingredients of the chefs’ choice.
At previous international competitions, the Welsh chefs have presented a buffet table with only a few edible items. This time, all the food items, including carved fruit and vegetables, had to be edible and halal.
Everything was laid on by the competition organisers, including the transport, accommodation, food, equipment and a kitchen at the famous Meydan Horse Racing Stadium.
The team is sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), C&C Catering Equipment Ltd, Brakes, Unilever Food Solutions UK, Villeroy and Boch and Friedr. Dick, Germany.
Picture caption:
Posing for a fun photograph before leaving for Dubai are Welsh National Culinary Team members (from left) captain Sally Owens, Etienne Lasalle, manager Graham Tinsley, Chris Tull and Harri Williams, Danny Burke and Gennaro Adaggio.
Ends
For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.
The World Association of Chefs Societies (WORLDCHEFS) announces the creation of the WORLDCHEFS Culinary Dream Team for Dubai World Hospitality Championship 2013.
WORLDCHEFS President Gissur Gudmundsson and the WORLDCHEFS Culinary Competition Committee are officially announcing the formation of WORLDCHEFS Culinary Dream Team with the support of his Highness Sheikh Hamdan Bin Mohammed Al Maktoum, Crown Prince of Dubai, The Dream Team will be participating at the Dubai World Hospitality Championship taking place in November 2013.
The WORLDCHEFS Culinary Dream Team consists of selected professionals who have extensive industry experience and track record from culinary competitions.
This selection was made under the supervision of WORLDCHEFS Culinary Competition Committee in consultation with world-renowned culinary trainers. The Dream Team’s aims and purpose is to showcase culinary innovation and new cooking techniques as it will be performing live at the event to give visitors a peak into some of the latest culinary trends.
The WORLDCHEFS Culinary Dream Team consist of the following members:
Fredrik Björlin, Sweden (Team Captain)
Sayan Isakson, Sweden (Chef)
Richard Rosendale, USA (Chef)
Jatuporn Juengmeesuk, Thailand (Chef)
Petrus Madutlela, South Africa (Chef)
Haflidi Ragnarsson, Iceland (Pastry Chef)
Thomas Vaccaro, USA (Pastry Chef)
Gert Klötzke, Sweden (Team Manager)
The Dubai World Hospitality Championship 2013 will take place from 16-18 November 2013 at Dubai World Trade Centre. The event is organized under the supervision of His Highness Sheikh Hamdan Bin Mohammed Al Maktoum Crown Prince of Dubai, the Government of Dubai and Zaabeel Palace Hospitality. It will feature competitions highlighting the United Arab Emirates’ cuisine, heritage and culture.
In the light of this great honor, WACS President Gissur Gudmundsson said:
“Knowing how important this championship is and having wholehearted support from its organizers, assembling WACS Culinary Dream Team was a challenge worth the effort. I am assured DWHC will bring creativity, inspiration and dynamics to our profession, as well as broaden the perspectives of the entire hospitality world. As for the World Association of Chefs Societies, taking part in such a major event leads us closer to achieving our mission of maintaining and raising culinary standards, and enables us to further support the global progress of hospitality industry.”
NOTES TO THE EDITOR About WACS
WACS is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world.
Through educational programs, international culinary competitions and congresses and assemblies, WACS has been leading the way in shaping the role of the professional chef since it was established in 1928.
WACS membership includes professional chefs associations, individual cooks, chefs and culinary educators from nearly 100 countries, representing over 10 million professionals.
For more information please contact:
Ragnar Fridriksson
General Manager
World Association of Chefs Societies [email protected] www.worldchefs.org
