The best chefs in Wales are being invited to put their culinary skills to the test in a prestigious competition with £3,000 prize money at stake.
To enter the National Chef of Wales contest, chefs must be aged of 21 and above and either live, work or study within Wales.
They have until October 21 to enter the bi-annual competition, which is organised by the Culinary Association of Wales and sponsored by the Welsh Government, Unilever Food Solutions Hybu Cig Cymru/ Meat Promotion Wales.
Apart from winning the coveted title and an impressive dragon trophy, the winner will walk away with £2,000, while the runner up will receive £1,000. First they must complete an entry form and submit acreative menu for a three-course dinner for four, using ingredients predominantly produced in Wales.
From the entries, a panel of experienced judges will select four chefs for each of two regional heats – at Pembrokeshire College, Haverfordwest on October 29 and Coleg Llandrillo, Rhos on Sea on November 4 – where they will have three hours to cook their dishes.
The two regional winners and two highest scoring runners up will then go through to a high profile final cook-off to be held at Coleg Llandrillo on Monday, February 24 next year. The final is held on the eve of the three-day Welsh International Culinary Championships at Coleg Llandrillo, which attracts chefs from around the globe.
Entries must be submitted to: Mr Colin Gray, President, Culinary Association of Wales, 123 Pandy Road, Bedwas, Caerphilly, CF83 8DL. Entry forms can be downloaded from the Culinary Association of Wales website at www.welshculinaryassociation.com, or see attached
I would be grateful if you could send the attached out to all your contacts/customers to enable us to get the maximum exposure and entries for this great competition
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 Culinary Association of Wales has a new president and is offering free membership to anyone employed in the catering industry.
Colin Gray, 54, from Bedwas, is keen to make the association an inclusive organisation that works in partnership with the catering and hospitality sector.
“I want to get everyone in the sector involved to make the association stronger and to speak with one voice,” said Mr Gray, owner of Capital Cuisine and Colin Gray Event Catering. “The more people we get behind it, the more we can achieve together.
“Free membership will open up a range of networking opportunities and a fee will be charged only if a member wishes to have a vote in the association.”
An international judge accredited by the World Association of Chefs’ Societies (WACS), he is a former vice captain of the Welsh National Culinary Team and has represented his home country in competitions around the globe.
“I’m excited and honoured become president, having worked my way through the ranks over the years,” added Mr Gray, who succeeds association co-founder Peter Jackson. “Without Peter’s tenacity and hard work since its formation, the association wouldn’t be where it is today.”
One of the first decisions taken under his presidency was to re-form the association’s Mid Wales region. Gareth Johns, co-owner of the Wynnstay Hotel, Machynlleth, is chairman, Arwyn Watkins, managing director of Cambrian Training Company, Welshpool is secretary and Nick Davies, co-owner of the Lion Hotel, Llandinam is treasurer.
The association plans to hold four major annual events – the National Chef of Wales or Junior Chef of Wales competitions, which are held in alternate years, the Welsh International Culinary Championships at Coleg Llandrillo, Rhos on Sea, a summer ball and a Christmas event. In addition, there will be separate events held in the three regions – North, South and Mid Wales.
Mr Gray has pledged to support the senior and junior Welsh National Culinary Teams to achieve success on the international stage.
He spent nine years competing with the senior team, winning gold and silver medals at the Culinary World Cup in Luxembourg in 2002. While a team member, he also cooked for heads of state, royalty, senior politicians and celebrities at major events at home and abroad.
During the visit to Kremlin Culinary Cup that was held beginning of October in Moscow, Russia, WACS team once again made an important step towards strengthening the global network of chefs associations. Only few days ago, WACS President Gissur Gudmundsson and WACS General Manager Ragnar Fridriksson signed an official agreement with Victor Belaev, the President of the Russian Chefs Association, on the cooperation to build up the Worldchefs Russian web site that will be launched next year. In the light of obtaining a strong and successful professional relationship with its members and those to come, Worldchefs are determine to keep on enhancing culinary standards, providing assistance, contents of global importance adjusted to several world languages and finally to continue building up a powerful network of food professionals worldwide.
Andreas Becker from Trier is the VKD’s new president
The 19th General Assembly of the German Chefs’ Association (Verband der Köche Deutschlands e.V. , VKD) concluded on 14 September 2013 in Karlsruhe. The agenda contained the elections of a new president, executive committee and board as well as amendments of the statutes and reports on the activities of the association. Approximately 200 chefs participated in the 2-day event, which was excellently prepared by the Chefs’ Association in Karlsruhe (Verein der Köche Karlsruhe 1898 e.V.) under the direction of Klaus Müller.
The German Chefs’ Association has a new president: Andreas Becker, Kitchen Director Vereinigte Hospitien Trier, will be guiding the fortunes of the largest professional chefs’ association. Robert Oppeneder, who did not stand as a candidate again after a successful term, wished his successor lots of strength and circumspection in performing his new task. While running for the highest position amongst the German chefs, Andreas Becker was able to prevail against his two competing candidates: Andreas Rohde, Event Organiser of the Landgut Gühlen and Kitchen Director of the Rehabilitation Clinic Hohenelse in Rheinsberg and Ralf Meneghini, Trainer and Application Coach at Palux AG in Bad Mergentheim. He was elected with 856 members casting their votes in favour of the new president.
The Executive Committee was also elected through postal voting ahead of the General Assembly. Karl Haaf from Calw was reinstated in the position of Vice President as the only candidate for the Southern Region. From the Eastern Region, Detlef Richter, Director of Training at the Akademie Berlin-Schmöckwitz in Berlin, exchanged his duties as member of the board for the position of Vice President. For the Northern Region, Johann Grassmugg, Operations Manager of the Marina Restaurant at the Travemünde Yacht Club, came out as the winner. At present, there is no Vice President for the Western Region; however, they will register a candidate at a later stage. In his region, Andreas Becker ran as a candidate for both the position of President and Vice President.
In his inaugural speech, Andreas Becker called upon the Delegates Assembly’s team spirit, which was met with great applause. “You and your knowledge are of vital importance.” At the same time, he thanked his predecessor for his “wholehearted dedication” at the helm of the VKD over the last few years. In the future, the professional association is planning to provide the public with more information on professional issues and the culinary teams’ activities. Promoting young professionals remains one of the board’s top priorities.
Andreas Becker considers himself to be a team player and places great importance on a close cooperation between his fellow directors and the board. During his term of office from 2013 to 2017, he will be assisted by a team of both new and experienced board members.
The Overall Board of the VKD will be supplemented by the six Directors of the VKD’s Expert Committees. They were elected by open ballot by the delegates who met in Karlsruhe:
Rainer Werchner, Managing Director of Hela Gewürzwerk Hermann Laue in Austria, as Chairman of the JAK Committee (Youth, Exhibitions, Competitions, Culinary Art)
Karl Nafz, Product and Quality Manager at the University Clinic in Tübingen, will remain in his position as Chairman of the GVS Committee (Communal/Large-scale and Company Catering, Event Catering, System Catering);
Bernd Malter, Product Development and Quality Assurance as well as Training at the Enchilada Franchise GmbH in Gräfelfing and Managing Director of the Kochstudio Malter in Mertingen, will stay in his position as Chairman of the GMF Committee (Gastronomic Segment, Trade Shows, Associations, Companies/Partners);
Siegfried Wintgen, Owner of “Gesundheitsbewusstes Kochen” [health-conscious cooking] in Salzburg, will take over the position of Chairman of the EuG Committee (Nutrition and Health);
Prof. Dr. Gerald Wetzel, Director of the International Institute of Hospitality at the Baltic College in Schwerin, continues in his position as Chairman of the BAP Committee (Professional Training and Further Training, Examinations and Seminars (BAP);
Andreas Buss from Marburg took the position of Chairman of the MEK Committee (Membership Support, Media, Marketing & Communication, IT).
Franz Nass, the owner of the holiday park “Fichtenweg” in Winterberg, was re-elected as speaker of the various Federal State Associations.
The 19th General Assembly of the VKD took place under the patronage of Karlsruhe’s Mayor, Dr. Frank Mentrup. In his speech, he praised the dedication of the Karlsruhe chefs in his city. There were also a number of players from the industry who participated in the Assembly: During the Assembly, Katrin Moos-Achenbach of Achenbach Delicatessen and Walter Seubert of Seubert Delicatessen received the VKD’s highest award for their 50-year membership; Georges Knecht, President of the Hotel & Gastro Union as well as Andreas Bader brought greetings and congratulations from Switzerland; in addition Wieland Kniffka, Managing Director of Messe Erfurt, and District Manager, Anke Fischer, were also amongst the first people to congratulate the new VKD Board.
1st Yangon Culinary Young Chefs Challenge ended and supported WACS FEED THE PLANET initiative
The 1st Yangon Culinary Young Chefs Challenge 2013 successfully finished just few days ago. Even though the event is already behind us, excellent atmosphere, interesting program, satisfied competitors and sponsors as well as the great number of visitor will be still talking about this great competition and cheerfully waiting for the next one.
The entire competition was conducted under the supervision of WACS certified Judges and other national and international professionals that followed the highest standards. While the winners proudly and justifiably received their prizes, sponsors or the competition made sure they received some valuable awards as well. Furthermore, during the event educational workshop on food safety and hygiene, Halal diet and modern culinary trends was held thanks to the wonderful presentations made by international speakers. Furthermore, Myanmar professional baristas preformed a two hour session ‘Barista training’ as to educate young Myanmar baristas and raise the awareness of this important hospitality segment.
As being a WACS member since 2000, Myanmar Chefs Association has been actively involved in many aspects of raising culinary standards, helping national industry to flourish and also provide help those in need. Thanks to the initiative made by the President of the Myanmar Chefs Association and Board member of WACS initiative World Chefs Without Borders, Oliver Esser Soe Thet, and his team a great humanitarian action was taken. All the bakery and pastry products were brought to an organization that takes care for elder people, offering them a great gastronomy experience that mostly likely they haven’t had the chance to taste. Cooked meals went in hands of those in need, some skillfully and completely sanitary safe wedding cakes made by the competitors were sold for the Chefs Without Borders Myanmar, purposes that will be again use for humanitarians activities. Moreover, some hot meals made by volunteers and WCWB Myanmar Chefs were specially prepared for charity purposes. “It is all very possible if it’s well planned, taken care of and managed from the beginning”, said Oliver Esser Soe Thet.
Myanmar World Chefs Without Borders, national members of the Myanmar Chefs Association, were greatly active the last couple of years and showed excellent results in their humanitarian missions like, closely related also to WACS Feed The Planet initiative:
“Health Food for Healthy Teeth”, financial aid for medical operations and treatments, schools reconstruction and building, “Clean the beach” activity”, plenty of good actions in the field of community public service, donations for sport and recreational activities as well as the medical equipment, volunteer work to raise the educational standards and make knowledge available to everyone. As many new ventures to come, there seem to be no borders for Myanmar Chefs!
To take a look at the official 1st Yangon Culinary Young Chefs Challenge press release as well as the photos, follow the links below:
1st Yangon Culinary Young Chefs Challenge ended and supported WACS FEED THE PLANET initiative
The 1st Yangon Culinary Young Chefs Challenge 2013 successfully finished just few days ago. Even though the event is already behind us, excellent atmosphere, interesting program, satisfied competitors and sponsors as well as the great number of visitor will be still talking about this great competition and cheerfully waiting for the next one.
The entire competition was conducted under the supervision of WACS certified Judges and other national and international professionals that followed the highest standards. While the winners proudly and justifiably received their prizes, sponsors or the competition made sure they received some valuable awards as well. Furthermore, during the event educational workshop on food safety and hygiene, Halal diet and modern culinary trends was held thanks to the wonderful presentations made by international speakers. Furthermore, Myanmar professional baristas preformed a two hour session ‘Barista training’ as to educate young Myanmar baristas and raise the awareness of this important hospitality segment.
As being a WACS member since 2000, Myanmar Chefs Association has been actively involved in many aspects of raising culinary standards, helping national industry to flourish and also provide help those in need. Thanks to the initiative made by the President of the Myanmar Chefs Association and Board member of WACS initiative World Chefs Without Borders, Oliver Esser Soe Thet, and his team a great humanitarian action was taken. All the bakery and pastry products were brought to an organization that takes care for elder people, offering them a great gastronomy experience that mostly likely they haven’t had the chance to taste. Cooked meals went in hands of those in need, some skillfully and completely sanitary safe wedding cakes made by the competitors were sold for the Chefs Without Borders Myanmar, purposes that will be again use for humanitarians activities. Moreover, some hot meals made by volunteers and WCWB Myanmar Chefs were specially prepared for charity purposes. “It is all very possible if it’s well planned, taken care of and managed from the beginning”, said Oliver Esser Soe Thet.
Myanmar World Chefs Without Borders, national members of the Myanmar Chefs Association, were greatly active the last couple of years and showed excellent results in their humanitarian missions like, closely related also to WACS Feed The Planet initiative:
“Health Food for Healthy Teeth”, financial aid for medical operations and treatments, schools reconstruction and building, “Clean the beach” activity”, plenty of good actions in the field of community public service, donations for sport and recreational activities as well as the medical equipment, volunteer work to raise the educational standards and make knowledge available to everyone. As many new ventures to come, there seem to be no borders for Myanmar Chefs!
To take a look at the official 1st Yangon Culinary Young Chefs Challenge press release as well as the photos, follow the links below:
The Polish Culinary Cup that took place September 24–25, as the most prestigious national culinary competition for professionals in Poland announced its winners. As stated, the primary purpose of this competition is to develop Polish gastronomy, promote it outside Poland and create content-related and organizational standards for regional culinary competitions.
Members of the international judging team were: Jaroslaw Uscinski, Chairman of the jury, Gissur Gudmundsson WACS President, Armand Steinmetz (Luxembourg), Miltos Karoubas (Greece), Jean-Bernard Mahut (France), Jos Van Grunsven (Netherlands) and Dragan Unic (Sweden). The international team of judges was delegated to judge the Finals, held on the second day of the competition, September 25th. After many great dishes, seven long hours, difficult decisions to choose the best three among ten teams, the judging team joined their opinions and elected the winners. Just before the gala dinner started, the names of the winning teams were announced. As reinforcement to this great competition, many sponsors joined and gave their contribution through valuable support and prizes for the competitors. Even there was a challenging task to put together bay leaf, chocolate and venison, as obligatory ingredients, and create a tasty and appealing dish, each team showed its creativity and skills and certainly gained new experience and knowledge for the next time.
Polish Culinary Cup is a yearly competition, held during Polagra Gastro Gastronomy Fair in Poznan. This international trade fair for gastronomy is situated in spacious, modern and well equipped halls. Each hall was representing certain hospitality segment – food, manufacturers, specialized companies, distributors, industrial and logistical machines, restaurant and bar inventory etc. The entire venue was professionally organized, with a diverse offer and caught great attention of many visitors – professionals as well as culinary enthusiasts.
Undoubtedly, this year’s Polish Culinary Cup set up higher standards but also raised expectations to present the upcoming innovations and trends. In the meantime, there will certainly be exciting news coming from Polish chefs!
About the Cup: The Polish Culinary Cup has been organized by the Poznan International Fair and the Wielkopolska Chamber of Gastronomy since 2000. From its first edition, it has been supported by the most important and most prestigious Polish culinary societies, which share their content-related and organizational experience. They include: The Polish Chefs and Pastry Chefs Association, Chefs’ Club Foundation and Euro-Toques Polska. The Polish Culinary Cup consists of three stages, which guarantees that the winners are Polish chefs being true masters of the cooking craft. At the first stage, the Program Council of the Polish Culinary Cup assesses and grants KPP semifinal nominations to winners of maximum fifteen best competitions. The second stage is the semifinal of the Polish Culinary Cup, qualifying maximum ten teams to the final. The jury of the semifinal comprises Polish authorities in gastronomy. The final is the third stage of the competition, selecting the winners of the Polish Culinary Cup. The work of the Polish Culinary Cup finalists is assessed by an independent, international jury, composed of the greatest international culinary personages.
30 April 2013 – The World Association of Chefs Societies has just announced the theme for International Chefs’ Day 2013: Show Your Culinary Ability.
For over 80 years, members of the World Association of Chefs have committed themselves to dedicating 20 October as a day where they will wear their chef uniforms and unanimously contribute to the community.
In 2009, the association introduced themes so that chefs worldwide can work towards a common goal globally. It started with ‘A Focus on Food Waste and Food Safety’, in response to the statistics that 40 million people have fallen to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. Following this was ‘Go Green with Chefs’ in 2010, which eventually led to the introduction of the ‘How to Feed the Planet’ declaration and programme introduced in 2012.
The 2013 ‘ Show Your Culinary Ability’ goes back to basics, and encourages chefs to show off their skills in whatever ways they can.
Says Gissur Gudmundsson, President of the World Association of Chefs Societies, “Chefs can make a big difference when they share their skills; as by doing so, you educate people around you. The ways they can contribute is countless: You can also go to a school and teach the kids about food hygiene. Washing your hands before handling food may be taken for granted, but from my travels around the world, it is obvious that humans need to be constantly reminded. Or for example, you can teach a group of cooks the proper way of butchering meat, so this will generally help them to prevent wastage.”
He adds, “If you are good at what you do, you can play your small part in feeding the planet in the future. Chefs can make an impact with people’s lives with their skills, and it goes beyond just pure pleasure on the plate.”
For updates on what chefs have done during the past International Chefs’ Days, please visit www.worldchefs.org and https://www.facebook.com/wacsworldchefs
About International Chefs’ Day
Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day. On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate. It is also a day, on which to assist the younger chefs, but most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.
For Media Enquiries, please contact:
Jenny Tan World Association of Chefs Societies (Asia Ofice) FoodCult Pte Ltd [email protected] +65 9836 7653
The first competition of its kind in Africa, the South African Chefs Association (SACA) proudly launched the African Culinary Cup on 4 September at InfoChef Africa 2013.
Endorsed by the World Association of Chefs Societies (WACS), Junior National Culinary Teams from Zimbabwe, Kenya, Namibia, South Africa, Lesotho and the United Arab Emirates competed in the challenge, and it was the team of chefs from Namibia who out-cooked the other competitors to come out tops.
The African Culinary Cup has been a long-standing dream of the Association, and SACA is pleased to have reached this milestone to create an event that encourages learning, camaraderie and skills development within Africa’s culinary world.
“The African Culinary Cup is a milestone for the South African Chefs Association; it is the realisation of a dream. A WACS-endorsed competition that celebrates the culinary arts of chefs from across Africa and the Middle East, it was exciting and humbling to see this competition come to life and fantastic to see what high culinary standards we have on our continent. The judging was incredibly strict and the food was of an impressive standard,” said Stephen Billingham, President of the South African Chefs Association.
SACA invited National Culinary Teams from across African and the Middle East to take part in this competition, and six teams of four were able to attend the event as competitors, while representatives from Ghana, Mauritius and Togo attended the event as observers with the aims of entering into next year’s competition.
The competitors could choose their ingredients from a communal table, from which they had to create a three-course menu (starter, main and dessert). With spring upon us, the communal table was more like a harvest table, filled to the brim with local, seasonal fruit, vegetables, nuts, herbs and more. With regards to proteins, the teams needed to cook with a whole fresh trout, fresh mussels and a lovely fan-cut fillet of ostrich, which was sponsored by Klein Karoo International.
On 3 September 2013, the African Culinary Cup teams had one hour to conceptualise their menu and on the following day the team gathered in the competitions arena at the Johannesburg Expo Centre, Nasrec from 6.30am to begin cooking. The teams had five hours to complete their menu for thirty people. Each team created diverse, exciting dishes from the ingredients presented. For starters, Team United Arab Emirates created Citrus thyme confit trout; a semi-cured trout tartare, with barley and mussel ragout, semi dried tomato vinaigrette fennel and mange tout salad, while Team Zimbabwe’s first course was a Galantine of trout on braised fennel with crispy leeks and teriyaki-sesame dressing.
Most teams used the ostrich in their main course, with Team Lesotho preparing Grilled rosemary ostrich fillet with an apricot and white wine sauce accompanied by baked parmesan pommes alongside glazed carrots and mange tout, while Team United Arab Emirates went for Herb crusted ostrich fillet with mushroom duxelle, fondant potato celeriac puree, pickled beetroot and apricot jus.
The sweet ending from Team Lesotho was a Black Forest cake and a flambéed fruit terrine on the side with an orange liqueur sauce and Team South Africa whipped up a White chocolate and orange bavoise, with a carrot and pecan nut slice, carrot sorbet and macerated carrots.
The judging of the competition was based on global culinary competition standards and the panel was made up of top South African judges Garth Shnier, Arnold Tanzer and Heinz Brunner, as well as SACA’s Competitions Director Jodi-Ann Pearton and the President of WACS, Gissur Gudmundsson,
“The African Culinary Cup is a world-class competition, taking place on world-class kitchens and an impressive standard of food was created. Yes, I saw mistakes, but I also saw perfection, and that would be true of any culinary competition around the world,” said Gudmundsson at the African Culinary Cup Gala Dinner that took place at Sun International’s Maslow Hotel on 4 September 2013.
The competition was tough and the results were incredibly close, but there could be only one winner. It was the Namibian Junior National Culinary Team who most impressed the judges and they walked away with the winner’s certificate, trophy and
the title of first-ever African Culinary Cup champion.
“I am excited, proud and surprised to win. Namibia is a very small country and we had some stiff competition from countries like South Africa and the United Arab Emirates, who are experienced in competing internationally. The African Culinary Cup was challenging, but incredibly rewarding; we learnt so much and were so pleased to be a part of this competition that celebrates cuisine from across African and the Middle East, and of course, so thrilled to be the champions!” said David Thomas from the Namibian Junior National Culinary Team.
The first of many annual competitions to come, SACA looks forward to welcoming even more countries to compete in the African Culinary Cup 2014.
TEAM NAMIBIA’S WINNING MENU
The Namibian’s menu that wowed the judges was a starter of Mussel terrine, smoked trout tartar with grapefruit and almond braised fennel with star aniseed. Fennel mousse, honey pepper tuile, yoghurt, mustard and fresh herb dressing.
For mains it was Ostrich fillet with a cocoa marinade. Crispy polenta with oyster mushrooms. Parsnip puree, beetroot and cocoa pate. Celeriac chips, macadamia nut shavings and red wine sauce.
And for dessert, a Dark chocolate cashew nut marquise, cinnamon chocolate sponge with sous vide blueberry compote. Orange baked pudding with crème anglaise and citrus fruit crumble, white chocolate vanilla bead truffle, coral sugar.
THE TEAM MEMBERS
NAMIBIA Competing chefs: David Thomas Tomeo Anwill Dick Natasha Hamman Stallin Sheldon Steenkamp
SOUTH AFRICA Competing chefs: Vusumuzi Ndlovu Kgomotso Rasepae Gontse Moyane Megin Meikle
The 12th of September was an important date for both the World Association of Chefs Societies and Palestinian Chefs Association. On this exciting day, WACS President Gissur Gudmundsson officially announced that Palestinian Chefs Association became a full member of the World Association of Chefs Societies.
During this occasion, Gissur Gudmundsson handed over the official membership certificate to Nadim Milhem, President of the Palestinian Chefs Association. Throughout the event, there were several important people who attended this momentous occasion – the President of Bethlehem, Governor and Tourism Minister, WACS General Manager Ragnar Fridriksson and Thomas Gugler, WACS Continental Director for Africa/Middle East.
During the same day, the first international culinary competition was held at Crystal restaurant in Bethlehem, which involved 53 competitors from all over Palestine as well as the Taste of Peace members. At the closing ceremony, competitors received medals and diplomas by representatives of both Associations.
The entrance of Palestinian Chefs Association into the World Association of Chefs Societies family is certainly a big step for all involved, as this paves the way for many joint and exciting projects. Furthermore, WACS President, Gissur Gudmundsson highly commended Chef Sarkis Yacoubian, President of the Taste of Peace Association, for his tremendous efforts on making this new venture happen.
WACS president concluded, “I am very pleased and honored that Palestinian Chefs Association is now part of the World Association of Chefs Societies family and I am looking forward to our partnership thatlies ahead. After all, we have already made an important step by showing that chefs truly have no borders!”
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 programmes, 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 cooks, chefs and culinary educators from around 100 countries, representing over 10 million professionals.
Can the shape of the porcelain we eat from affect how food tastes? The Norwegian porcelain manufacturer Figgjo says it can, and launches three small products to prove it.
– One of them meets the sweet and salty point on the tongue, one meets the sour, and the last one meets all the points on the tongue at the same time. The idea is that the shape enhances or changes the experience of taste, says product development manager Constance Gaard Kristiansen about the new products Figgjo Sans.
Inspired by oysters
Figgjo Sans was designed by the Norwegian duo Marte Frøystad and Runa Klock who wondered why there were few alternatives to traditional cutlery and chopsticks.
– We began by asking ourselves if what we eat with and from can affect the experience of food. Of course the answer is yes! We wanted to create something you can hold and eat directly from, and found our inspiration in the shape and size of the oysters. But what happens when the object meets the mouth? We knew that wine glasses are designed to enhance the different flavors in wine by directing it to different parts of the tongue, so we started to experiment and see if we could achieve the same with food, says Runa Klock.
The designers tried different varieties together with one of Norway’s most renowned chefs, Even Ramsvik from the restaurant Ylajali, and eventually ended up with three different shapes. The narrow one meets the tip of the tongue where the sweet and salty zones are found, and enhances sweet taste. One is more open and balanced, and the last one leads the contents to the sides of the tongue, where the sour taste is enhanced.
Can give scientists the final answer
– In recent years it has been debated whether the tongue map is myth or reality, says product development manager Constance Kristiansen of Figgjo. – Perhaps Figgjo Sans can give scientists a final answer.
Captions:
The designers Marte Frøystad and Runa Klock asked themselves if the shape of the porcelain we eat from can affect how food tastes. This was the starting point of a development process that resulted in the products Figgjo Sans.
The three Figgjo Sans meet different areas of the tongue – the salty and sweet, the sour or all areas simultaneously – and can thus affect how food tastes.
– Many design objects come and go in kitchens and restaurants. Some stay. These are the ones who in addition to being beautiful and functional, also manage to enhance the taste experience. Runa Klock and Marte Frøystad’s Figgjo Sans is such a series, says head chef Johan Laursen of Fru K. at The Thief in Oslo.
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