Thank you all for your concern and generosity. We truly appreciate your support.
Just to give you an update, President Aquino has said that relief efforts have reached all the affected villages and towns as of Saturday. We all hoped it was sooner but the destruction is too far and wide and almost impossible to comprehend. But spirits are high and everyone is pitching in and doing their share to help each other. Just like all of you, our WACS brothers and sisters coming together to help us.
We have decided that the WCWB Aid Fund for the Philippines with be used to rebuild homes lost in the storm. We will be partnering with Gawad Kalinga (GK) in Cebu Province and hopefully the fund can build over 100 homes for those displaced by the super typhoon.
Currently, LTB Philippines member chefs are supporting feeding efforts at the Villamor airbase where evacuees from Leyte are arriving at the rate of 3000 per day. In a couple of days, chef Reggie Aspiras will set up a mobile kitchen to cook hot fresh food for the evacuees. LTB Philippines chefs have also pledged to send cooks to help. Chef Raki Urbina in Cebu has been serving hot meals to evacuees at the Cebu Airbase since last week.
Again, thank you for your support, it is greatly appreciated.
On Friday, Philippines and its surrounding area was hit by Mother Nature due to a massive Typhoon. 10,000 of lives were lost, families and houses destroyed and countless amounts of people have been made homeless.
This has been one of the most powerful typhoon ever recorded according to local officials.
World Chefs Without Border is urging all chef associations and their community to come together and donate whatever they can to help support and provide our friends in Philippines with food, water, shelter and other hygiene supplies.
WorldChefs are in contact and working with our local chef association to help the people in Philippines.
Chef Associations/ individuals can donate by clicking on the bottom button which will bring you to paypal account or you can transfer money into the World Chefs Without Border account by using the below IBAN / SWIFT number.
Thank you to all the Chefs and assocaitions that have donated money so far, your donation is hugely appreciated and will help those in need.
November 18, 2013 – World Chefs Without Borders , the humanitarian arm of WORLDCHEFS, has quickly raised more than USD$23,470 within a week in response to the effects of Typhoon Haiyan in Philippine. The typhoon is said to have claimed thousands of lives. The latest official government death toll stands at 2,344, with 3,804 injured and a further 79 missing. President Benigno Aquino has declared a “state of national calamity”, allowing the government to impose price controls.
After hearing about the disaster, the World Chefs Without Borders committee rallied up chefs from the global network of WORLDCHEFS. In less than a week, chef associations around the world have pledged monetary support for disaster relief efforts in Philippines. Le Toque Blanche Philippines, led by Chef Jay Gamboa, will work with Red Cross to ensure the funds are appropriately channelled.
At the Food & Hotel China in Shanghai, judges at the culinary competition collectively made donations collectively and raised USD$1,000. They also quickly put together a charity gala lunch on 14 November at the event, where chefs prepared dishes and raised USD$5,440 in one night, where half of the proceeds will go to Typhoon Haiyan and the other half to the Shanghai Orphanage.
Says Chairman of World Chefs Without Borders, Willment Leong, “Chefs can make an impact. The quick response from around the world just via email communications is a proof in point.”
Gissur Gudmundsson, President of WORLDCHEFS shares, “We are one united body, and there is truly no borders in the chef profession.”
For donations to the World Chefs Without Borders Philippine Fund, kindly contact Chairman of World Chef Without Borders, Willment Leong at [email protected]. Link for transferring donations : http://www.worldchefs.org/en/node/2866
About WORLDCHEFS
WORLDCHEFS is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of WACS. Today, this global body has 96 official chefs associations as members. The biennial congress is a hallmark tradition of WACS and has been organized in over 20 cities across the world throughout its illustrious 82-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honorary president, as well as a board of continental directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. A separate committee manages all culinary competition-related affairs.
About World Chefs Without Borders
World Chefs Without Borders was established to leverage on the global network of chefs for humanitarian work.
Started in 2009, chefs have been active in all parts of the world, from South Africa to Asia. Today, it is led by Chairman Chef Willment Leong from Thailand, who played a pivotal role in leading the Thai Chefs Association to help his country deal with the aftermath of the Tsunami through relief programmes in Bangkok.
And the Winner is …………Hong Kong!!!! The International Young Chefs challenge has now drawn to a close, and I am sure via email and FaceBook we all know who the winners are for the event. BUT let’s just reflect on what has happened over the past week in Seoul Korea. The Korean Cooks Association, through the leadership of President Young-Sun Ra invite originally 20 Nations to come to Seoul to compete in the un-official World Young Chefs competition provided you were under the age of 25 years prior to the competition. Teams from Costa Rica, Denmark, USA, Australia, Italy, Luxembourg, Slovenia and from Asia were present for this great event, the response was so overwhelming that that 43 teams applied for the 20 spots on offer as the KCA were funding the team’s competitors airfares and accommodating the team as well as providing the kitchens and transport on the day of your event. The teams were briefed on the day prior to the event on all the rules and regulation, 180 people including coaches, team managers, interpreters’ and assistance listen to Competition Director and WACS Continental Director Rick Stephen go over all the relevant issue with all in the presence of Chairman of the Jury Mr. Otto Weibel . The competition took place at COEX in Seoul which must be one of the largest Convention Centres in the World as we all go lost as some stage, the Opening Ceremony and Parade of the Nations took part on Tuesday evening the 5th at the Seoul Intercontinental Hotel in front of World President Gissur Gudmundsson, President Ra and many government dignities, WACS Country Presidents and many more, Team captains and members of the jury took the competitors oath in regards to the competition and the spirit in which they would conduct themselves. KCA had set up some magnificent kitchen for the competing teams as well as Gourmet team Challenges with the individual competitors. The Culinary Art display for the national teams was under the new rules as set down by WACS along with the new rules of the hot kitchen where teams cooked for 65 pax a 3 course meal which included the 5 meals for the jury. The restaurant service was spot on after the restaurant team had been through a thorough training session on how to take the orders and deliver the food to the customers and two special waiters delivering to the judging panel who were taking meals at random. Each morning teams were met in their respective Hot Kitchen or Culinary Art section to be check by the marshals to ensure no rule breaches and hygiene was at paramount. Nestle Professional provided the Chefs Corner for all the judges to have breakfast and for the competitors who had been up most of the night. During the day many people dropped into the Chefs Corner to top up their energy for a hectic day of judging or competing. In the main room of the competition, we had the Restaurant of the Nations with seating for 320, the Gourmet team challenge with another seating area of 120, 10 individual kitchen firing up every 1 hour, ice carving demonstrations and a host of sponsors and suppliers booth given the carnival market feeling, the Nestle Profession stand was a huge are for all to relax and on the centre stage the daily awards were presented. Tucked in besides the stage was the Medal tally board – which for the teams was of great interest. Jasper Jek our WACS Young Chef Ambassador was there to greet all the teams and even had them doing a little jig which I am sure we will all see in the not too distant future. The Judging panel consisted of 24 WACS International Judges and 24 local Korean WACS approved judges, along with a number of competition marshals and volunteers. Ms Emily Lim was coordinating the teams, the judges, the hotels, the dinners, just about everything; you want something you ask for Emily! Up in the office printing like crazy was Ashley who also had a side job with Rick as the MC for the presentations daily. The Final Nights award Gala closing Ceremony took part at the Seoul Renaissance Hotel in front of 500 competitors, guest, jury, Government officials and of course out host KCA. This night alone we had Miss Korea as one of the MC’s and 4 different stage acts from the classical Korean Drummers to modern art dancing. WACS’s new system is to announce the overall winners in each section and we started off with the Culinary Art. 3rd USA with team members are, Kathryn Ratzlaff, Katie O’Connor, Stephan Horsch, Sally Wilson, Matthew Phillips, Edward Adel, Raquel Kramer 2nd Thailand with team member are, –Nantawan fak-kieo – team captain, Sutanit Kaewkao , Apichaya Maneerattanaporn, Napatsanan Ekwarongkul, Nantawan fak-kieo, pornpimon limdamnoen 1st in Culinary Art was Hong Kong with team members are, Leung Chin Hung, Sit Ka Keung, Ng Hoi Kit,Lau Lap Pong, Lai Kam Chiu with the assistance of Managers Jonathan Wan and Anita Cheng The winners in the Hot Kitchen- restaurant of the Nations were, 3rd Thailand with team member are –Nantawan fak-kieo – team captain, Sutanit Kaewkao , Apichaya Maneerattanaporn, Napatsanan Ekwarongkul, Nantawan fak-kieo, pornpimon limdamnoen 2nd Denmark with team members are Kasper Christensen, Rasmuc Munk Thomassen, Andres Rytter, Kathrine Rask, Christoffer Brink & Bryan Francisoc 1st Hong Kong with team members are, Leung Chin Hung, Sit Ka Keung, Ng Hoi Kit,Lau Lap Pong, Lai Kam Chiu with the assistance of Managers Jonathan Wan and Anita Cheng
The Grand Champion …………..Hong Kong Runner up…………………………………..Thailand 2nd Runner Up…………………………….Denmark A lot of time and energy went into to setting up this event and the KCA should be very proud of their achievements, the WACS family thank President Young-Sun Ra on a great job by himself and his team, and the competitors stated ‘ Bring it on for 2017 !!!
WELSH CHEFS FLY TO DUBAI TO COMPETE AGAINST WORLD’S BEST
The globetrotting Welsh National Culinary Team has jetted out to Dubai to represent Wales at a major new international gastronomic contest in the Middle East this weekend. Wales is one of only 12 national teams invited to compete in the Dubai World Hospitality Championship from November 16-19.
The talented Welsh chefs will be competing against the world’s best teams at the high profile event. Four teams per day over three days will each create an international themed edible buffet for 54 people, which will include one hot dish, a selection of other food items and four showpieces made from chocolate, bread, savoury and ingredients of the chefs’ choice.
Sixteen respected culinary judges from the World Associations of Chefs’ Societies will run the rule over the entries, with prizes at stake for the top three teams and medals awarded to all competing teams.Welsh team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester and director of the Castle Hotel, Conwy, said it’s the first time the team has competed in Dubai and the contest presents a completely new challenge.
At previous international competitions, the chefs have presented a buffet table with only a few edible items. This time, all the food items, including carved fruit and vegetables, must be edible, halal and must not contain alcohol.
“It’s a great honour that Wales is the only one UK nation to be invited to compete in Dubai and the Welsh chefs are really looking forward to the new challenge,” said Mr Tinsley.
“Everything is being laid on by the competition organisers, including the transport, accommodation, food, equipment and a kitchen at the famous Meydan Horse Racing Stadium, where we will prepare our buffet pieces.
“We are going to incorporate dragons and harps in the showpieces so that people are able to tell that our buffet has a strong Welsh influence. Some of the pieces, such as carved fruit and vegetables, will require a new set of skills. It’s a great opportunity for the Welsh chefs to compete against the best in the world.”
The team, selected for a blend of youth and experience, will be captained for the first time by Sally Owens, a lecturer at Coleg Llandrillo, Rhos on Sea, who will prepare a cake showpiece for the buffet.
Barry-born Lee Jeynes, now the executive chef at the RACV Noosa Resort in Queensland, Australia, is jetting in for the competition and will bring with him another of the showpieces.
The other team members are: 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.
The Welsh team, which has this year been invited by the Welsh Government to cook at major overseas VIP receptions in Barcelona and Russia, is building for the Culinary World Cup in Luxembourg in 2014. Next up, after Dubai, will be of the Battle for the Dragon contest at the Welsh International Culinary Championships at Coleg Llandrillo next February.
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 at the golf driving range at De Vere Carden Park 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.
For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.
Food for Smiles – No tears from Hunger, Myanmar WCWB
Myanmar, International World Chefs Day 2013, World Chefs Without Borders
Over 90.000 meals, Wells, Solar Lights, Clothing & Adidas Shoe for 500 displaced people which lost everything first week of October 2013.
500 Rakhine & Kaman Myanmar citizens were displaced, lost their houses and livelihood over the night in the first week of October. 115 families including 226 men, 261 female and 73 children were effected from the sudden, overnight loss. The Myanmar Government came in quick with “at cost’ wood and cash direct into the hands of each family to buy the wood, enough for a new house.
Charity funds that save lives
World Chefs Without Borders ( WCWB ) funds and partners contribution(Foundation Life, Celle – Germany, Hapag Lloyd Cruise Lines, Europe Tour Operator s, Rakhine Groups & Friends in Yangon & Singapore, Business groups from Thandwe, Yangon, Singapore & Germany, also individual donors ), came in quick after first coordination meetings with the Thandwe District authorities and District Chief at the side-line of the Union Tourism Minister meeting in Thandwe on 12.10.2013,- WCWB following the words, ethical standards and clear guidlines of Myanmar s President Thein Sein, on equality of each Myanmar Citizen.
Coordination was made after an assessment of the needs,- for a mixed support of Food Basket and Household Goods to each family in need. With the aim to restore their normal living conditions as soon as possible and to enable them to contribute to a positive Rakhine State development. Special attention here was given by World Chefs Without Borders to children and students to support their quick return and problem free study at the primary and higher education schools in Thandwe District.
Mission agenda
On 24.10. household goods were shipped from WCWB stores in Yangon through the Rakhine mountains to Thandwe administration stores.
On 29.10.2013members of WCWB purchased all for the “Food Basket “ needed items in Thandwe (WFP Food Basket = Rice ( starch ), Salt, Cooking Oil, Beans ). Through special contribution a set of school books and pens for students was possible through European Tour Operator donations.
On 31.10.2013 a team of International WCWB members in Thandwe started with cars and trucks, supported & accompanied by the authorities of Thandwe District to the first villages affected, as Pauktaw, Shwelee, Depyukyaing, where the villagers waited at the Village Schools as well Monasteries, most still living there or under plain plastic canvas next to their destroyed house, some were already in half finished (roof on ) new houses – carpenter works all over in full swing.
With family name lists Rakhine and Kaman Myanmar Citizen were called and Food Basket and Household items direct handed over by the WCWB members into the villagers hands.
WCWB & Partners contribution per family:
48 kg rice, 9,5 Ltr cooking oil, 8,5 kg Beans, 2,3 kg Salt
2 Seaman warm Jackets,
Child and women clothing
1 pair of new Adidas Sport Shoes
1 bigger – professional Solar Lamp (on the way to villages still )
1 set of school exercise books and pens for the students
Value to each family is around 332 $ US (x 115 families = 38.180 $ US total donation value)
Mission continues:
After consultations with the villagers and district municipal there is still a big need in Pauktaw village for support to clean water wells, as the existing wells got partly destroyed and some got oil in making them not to use for the mostly farmers.
Water Well Donations are in Urgent need:
Here World Chefs Without Borders is looking into the matter now in details and how to ensure quick the establishment of water wells for drinking water for the people as well their animals.
Over 90.000 meals, a 3 month food support project by WCWB:
World Chefs Without Borders could ensure enough funds for a three month “ food support “ to these families in Rakhine State,- despite the fact that the rice harvest is near,- it would only disrupt the farmers living ability after 3 to 4 month, if they would need to eat up their new harvest direct now,- no time to rebuild sustainable their live and achieve normal living conditions in dignity, let alone the freedom of education to their children.
A main aim of WCWB is to support such sustainable living, as well to show commitment and friendship to the families and their young generation that there are friends around to help when help and friendship is needed. The next food donation mission will be for December & than for January. Supporters and friends of Rakhine are welcome to support or active hand over.
The next WCWB – Myanmar mission already in progress and pipeline:
1. WCWB,- 9 Draeger anaesthetics machines & Monitors from Germany arrived as donation through WCWB Myanmar by Dr Dirk & DB Schenker for Rakhine Hospital Sittwe and two Child Hospitals in Yangon, at a value of over 60.000 $ US.
2. A WCWB – German Interplast Dr s team will do free charity operations on Thyroid & Cleft Pallets & Burns at “ Sittwe State Hospital “ 24.11. to 7.12.2013 arrangements are here at final stage by WCWB Myanmar, Ministry of Health, UN OCHA, WHO, Rakhine State Government, Rakhine civil society groups and mixed religious groups of Rakhine State.
3. The WCWB – Myanmar ENT ear Drs team just left after 1 week charity operations including Cochlea Implants to children. This project is going into a new dimension for 2014 with similar operations in Yangon. As well than the establishment of an ENT Unit at south Rakhine – Thandwe District Hospital with equipment support and the proposed establishment of a permanent ENT unit there, supporting 1,5 million people in south Rakhine as well the international Tourism Industries guests to nearby beach destinations. The German ENT Drs working under WCWB arrangements and Union Ministry of Health s Drs permits. ENT equipment is in progress through Dr Klaus Exner – Frankfurt and Lufthansa Hamburg – Germany.
******Special thanks******
We like to thank the International volunteer WCWB – Chefs team as:Chef Gunther & Elke Feldmann – Germany, Chef Chris – Australia, Chef Gunter – Costa Rica, Chef Somchai – Thailand, Chefs from Thandwe – Rakhine, Chef Marcel – Switzerland, Chef Jochen – Austria, Chef Guenter Kreft – Germany, Chef Zhang Yum Quing – China. All worked very hard carry rice bags, managed, arranged equal & transparent donation into the hands of each family.
The smiling faces of the mothers, children and farmerson this day, which just lost everything they had,- was a big reward for the Chefs and all involved driving back home with the feeling to have eased the live of 500 people,- When you want to save the world s children,– start with the first one,– as a saying goes.
We thank to all volunteers, the International Chefs of World Chefs Without Borders team, the authorities of Thandwe District and the valuable donors to enable WCWB to be at hand in Myanmar this moment and give a hand to people in need on a short term program – ensure their sustainable positive development, in a rapid transition of Myanmar and Rakhine society, yours
The executive head chef at the Celtic Manor Resort, Newport has booked his place in the National Chef of Wales contest final by winning the South Wales heat.
Michael Bates, 53, who is also chef patron of the award-winning White Hart Village Inn, Llangybi, beat three rivals to win a closely contested regional heat at Pembrokeshire College, Haverfordwest.
He now goes through to the high profile final cook-off to be held at Coleg Llandrillo on Monday, February 24 next year, where the winner will receive £2,000 prizemoney as well as the coveted title of best chef in Wales.
The final is held on the eve of the three-day Welsh International Culinary Championships at Coleg Llandrillo, Rhos on Sea which attracts chefs from around the globe.
The bi-annual competition is organised by the Culinary Association of Wales and sponsored by the Welsh Government, Unilever Food Solutions Hybu Cig Cymru/ Meat Promotion Wales.
The North Wales heat was due to have been held today (Monday) at Coleg Llandrillo but was postponed as a mark of respect after one of the contestants – Scott Torrens, 21, from Croes Howell, Wrexham – died at the weekend. The two regional winners will be joined in the final by the two highest scoring runners up from the combined heats.
Bates competed against workmate Karl Jones-Hughes from the Celtic Manor Resort,
Mike Silcox from Llanfrechfa, Cwmbran and Ryan Jones from Abergavenny Fine Foods in the South Wales heat
His winning menu opened with a starter of smoked line caught mackerel and razor clams, horseradish and lemon quinoa, Halon Mon beetroot, soused carrot, charred cauliflower, saffron shallot, radish, coriander leaves and tomato seed curry dressing.
Main course was organic roast chicken with potato gnocchi, bread sauce, sage and onion wing, bacon, devilled ragout of chicken liver, heart and cock’s comb, peas, feves, curly kale, winter mushroom and tarragon jus.
Dessert was apple and ginger sponge, Calvados custard, taffy apple sour jelly, apple meringue, toffee sauce, ginger parfait and apple mint leaves.
“I was really pleased with the dishes,” said Bates, who was a National Chef of Wales finalist in 2000 and winner of the European Spa Chef of the Year in 2001. “The main course was a modern twist on a traditional roast chicken dinner. It’s really rewarding when you come up with a menu idea and it works.
“I get a real sense of fulfilment from competing and knowing that I’ve achieved the three dishes within the time limit and produced a good quality, professional meal. I want to challenge myself to go that extra mile.”
Reflecting on his last appearance in the competition final, he said: “I wasn’t ready for it then. Now I have a different view on food, am much more relaxed and enjoy competing.”
Chairman of the judges, Graham Tinsley, manager of the Welsh National Culinary Team and executive chef at De Vere Carden Park near Chester, said: “The overall standard of the dishes in the South Wales heat was very good and it was a tight competition. Mike had the edge with the best overall meal.”
In the North Wales heat, the date of which is being rearranged, the competitors are Jack Davison from St Tudno Hotel, Llandudno, Andrea Leisinger from the Imperial Hotel, Llandudno, Kyle Wilkinson from the Cross Foxes, Dolgellau and Ibrahim Elshzly from the Celtic Royal Hotel, Caernarfon.
For more information please contact Colin Gray, Culinary Association of Wales president, on 02920 851997 or 07957 422546 or Duncan Foulkes, press officer, on 01686 650818.
The International Chefs Day, inspired by WORLDCHEFS 2013 theme: “Show Your Culinary Ability”: Young Chefs Cooking for 500 Boys at Youth Correction Centre in Myanmar
Not so long time ago co-founder of Myanmar s Young Chefs Club, Chef Dominic Mang came up with the idea to meet with the newly formed Young Chefs of Myanmar within MCA once or twice monthly, collect some funds and use our profession to support others less advantaged people. A perfect occasion was at our door step – “Show your culinary Ability”, as WORLDCHEFS President Gissur Gudmundsson gave the theme for the 2013 International Chefs Day.
“Hnit Aung San – There where the Birds Sing “, is a Boys correction centre, established in 1930 by a Belgium Christian Priest. As a Boys vocational training centre it hosts 500 young boys which got cross with the law, street kids but also many of whom were just at the wrong place on the wrong time. This place we had very long time in mind to support more with their Chef Mrs Aye Aye ( a MCA member since 2008 ) –to improve the working conditions , furnish with working tables, build a solid roof and step by step better cooking facilities. Mid 2013 it was Chef Willment Leong (WORLDCHEFS chairman for Chefs Without Borders) who had a Myanmar Minister meeting and the idea to support boys and girls in the centre and train “Inmates to be Chefs“, giving them the tools and ease their return to society.
Chefs Dominic’s idea was not only to cook for the boys but also to raise their interest to become a Chef in future, a professional where one usually is never hungry and always can get a job. Around forty young boys joined us as Helper Cooks to 12 young Chef from different Restaurants and Hotels in Yangon.
Planning the menu:
Usually they eat with the right hand, no spoons and forks at the centre
That would have been a problem with Pasta we bought chopsticks and plastic spoons
Different religions means different ingredients – many eat NO Pork
64 were Vegetarians
Still we were in prison, so how to handle knifes
Purchasing List:
ü 40 kg San Remo Pasta – sponsored
ü 2 Tin Tomato Pasta – 40 $ US
ü 50 kg Onion – 60 $ US
ü 25 kg Pork – 110 $ US
ü 16 kg Garlic – 20 $ US
ü 50 kg Tomatoes – 57 $ US
ü 1,6 kg mixed Nuts – 2,5 $ US
ü 1,6 kg Chilli – 2,5 $ US
ü 16 kg Salt – 1,5 $ US
ü 14 No Cabbage – 7 $ US
ü 1 bot Fish sauce – 1,5 $ US
ü 16 Ltr Cooking Oil – 16 $ US
ü Bdl Parsley 1,5 – $ US
TOTAL BUDGET: 300 $ US
The Menu:
Hot & Spicy Soup
Myanmar Cabbage Salad
Pasta Bolognese ( pork / non pork for other religions and 64 boys were vegetarian )
Crispy Pork Skin , Steamed Rice
The real rural area field style Kitchen was the biggest challenge for the “modern young chefs “ of Yangon, how to heat with wood, how early to start , when finally the big wok is hot for the meat and onions. Despite the challenge, the Chefs teamed up in three groups and 42 boys from the centre attached as helper cooks for the different section, target was 17:00 pm Dinner for 500 boys and you better do not keep them waiting when hungry at a correction centre.
Chefs Dominic, Thurein and Nyi Nyi Win with one more chef of La Maison 20 took on the Meat and Pasta Sauces, later as well the crispy pork and the soup. Chef Win Ko, Khin Hnin Aung and Pasta expert of Cafe Di Bar Chef Myo Sandar Htun took on the salad and the pasta cooking a special duty without strainer and on wooden fire. Mrs Khet Khet and Chefs Aug Din & Naing Oo assisted .
Right in time at 17:00 pm was pick up time and all dinner tables for 500 boys at Hnit Aung San were arranged, the Young Chefs of Myanmar served the “ First Ever Pasta” to the 500 boys and all liked it very much,– the pasta was just enough for every one – so we had another 400 normal portion of rice cooked and with the vegi and Bolognese sauces that was happily eaten. At the end the Young Chefs joined the boys for a plate – the first meal after 12 hours good working with a lot of fun, team work and a day sure never to forget for both the boys at the centre as well for the young chefs of Myanmar.
Looking forward to have this as a kick start for Wold Chefs Without Borders Chairman, Chef Willment’s idea to establish a regular cooking training for young prisoner and later on to sell BBQ bites on the streets to sell BBQ all in light of providing them life tools after they leave the Centre.
Thanks to Le Plantuer, La Maison 20, Lillis Bar, Restaurants as well, Laguna Lodge & Park Royal Hotel Yangon to support the young chefs at this valuable event. Thanks to San Remo Pasta & Premium Food Service for sponsorship as well to Shwe Yin Mar Coffee for all breakfast parcel and Coffee arrangements to the Young Chefs of Myanmar.
With Thanks to all which made this day possible, specially, the Young Chefs of Myanmar.
The Semi Finals of the Global Chef Challenge took place in Milan between the 19th and the 22nd of October 2013
There were 9 chefs representing their countries for the Global chef challenge: Croatia, Malta, Cyprus, Greece, Spain, Portugal, Italy, Israel, Turkey.
There were 6 Junior chefs representing their countries in HB competition: Italy, Cyprus, Portugal, Croatia, Spain, Malta.
There were 4 pastry chefs: Italy, Cyprus, Spain, Greece.
The winner of the Global Chefs Challenge Semi Finals is Chef Gotti from Italy
The winner of the Global Young Chefs Challenge Semi Finals is Chef Lorusso from Italy
The winner of the Global Pastry Chefs Challenge Semi Finals is Chef Michalis Mavromoustakis from Cyprus
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