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Author: Anand

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Competition Country National News Press Releases

Medal Table for IKA/Culinary Olympics 2020

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Country National News

Emirates International Salon Culinaire Dates Announced

Sharjah, UAE ·  23 February 2020 · Emirates International Salon Culinaire dates announced

The 23rd edition of the Emirates International Salon Culinaire has been announced to take place from March 3 – 5, at the Expo Centre in Sharjah.

The original link can be found below.

Described as the globe’s largest annual single-entry chefs’ competition, the event brings together culinary minds from around the world to be judged on their skills. Awards are given in 30 different categories, with competitors able to receive gold, silver or bronze accreditation.

Competitions to be judged include cake decoration; wedding cake three tier; four plates of dessert; pastry showpiece; bread loaves; five-course gourmet dinner; butchery; savoury creations and many others.

Evaluated by a panel of 30 international experts and mandated by Worldchefs, the Salon Culinaire provides industry recognition to more than a thousand chefs, pastry chefs, cooks and bakers. The event aims to inspire young chefs around the world to enter the F&B scene.

The event will take place during the ExpoCulinare, an exhibition for HoReCa professionals to convene and see the latest innovations in culinary training and education, food and services within the industry.

Abdelaziz Mohamed Shattaf, Assistant Director General for Members Services Sector at SCCI, Director of Sharjah Exports Development Center (SEDC), said that the ExpoCulinare will help in showing the public the increasing quality standards in the hospitality and food industry, while also highlighting the diversity of the industry in the UAE.

He explained: “Once again, the Expo Centre Sharjah is hosting this mega event for the second consecutive year, something which underlines the Expo Centre’s status and eminent role in getting the public acquainted with cooking arts and upgrading quality standards in the hospitality and food industry, which is a dynamic sector in the UAE.”

President of Emirates Culinary Guild, assistant VP of Worldchefs and director of kitchens at Radisson  Blu Hotel Dubai Deira chef Uwe Micheel added: “Now we turn to ensuring that global benchmarks continue to be passed on to our own Emirates International Salon Culinaire competitors in ExpoCulinaire 2020.  This helps to underpin the strength and variety of talent in the UAE HoReCa and Hospitality sectors.”

H.E. Abdullah Sultan Al Owais, Chairman of Sharjah Chamber of Commerce & Industry (SCCI) will inaugurate the event at 11am on March 3.

Image

The 23rd edition of the Emirates International Salon Culinaire will take place in Sharjah

The original article can be found here. 


ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Blog Company / Partner Competition Congress Country GCC National News Press Releases

Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020

Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020

  • Worldchefs has partnered with the Culinary Ability Awards, an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry.
  • Joining in a collective vision to focus on ability in disability showcasing inclusion, a Worldchefs Culinary Ability Awards Committee has been established.
  • The Culinary Ability Awards will also venture to Worldchefs Congress & Expo 2020 in St. Petersburg, Russia to compete alongside the Global Chefs Challenge final. Individuals with a variety of disabilities will compete against each other to showcase their skills and talent on a global scale.
Paris, 20th of February 2020 – Worldchefs has partnered with the Culinary Ability Awards, an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry, joining in their vision to celebrate difference and create opportunities in the industry in which people with disabilities can thrive.
While hospitality is one of the world’s largest and fastest-growing industries, it is currently experiencing staff shortages, with employment in the industry being a significant challenge for businesses. Many disabled people are excluded from the labor market as they lack industry relevant qualifications. 
To help address this and to advocate for integration beyond inclusion for people with disabilities, a Worldchefs Culinary Ability Awards Committee has been established. The Committee will be led by Chef Brendan O’Neill, with Awards founder Chef Chris Sandford serving as a Special Advisor. The aim is to provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.
“For us as Worldchefs, it is the biggest honor to establish a Committee under the banner of the Culinary Ability Awards. This gives us the pleasure to include individuals with disabilities and chef talent from all around the world in our noble organization and family. Here at IKA/Culinary Olympics, it was a fantastic opportunity to witness the Culinary Ability Awards in action. The inspiring team showcased their knowledge and dedication for the culinary field. As of today, this Committee, under the leadership of Chris Sandford, will ensure that this part of our community is represented on the global stage. Congratulations to you all, and thank you sincerely for making this possible.” – Thomas A. Gugler, Worldchefs President 
The Culinary Ability Awards will also venture to Worldchefs Congress & Expo 2020 in St. Petersburg, Russia to compete alongside the Global Chefs Challenge final. Individuals with a variety of disabilities will compete against each other to showcase their skills and talent to a global audience. Competitors will have 40 minutes to prepare, cook and plate two main course plates, judged on creativity, workmanship, composition, and presentation.
“It is my distinct pleasure to have the acknowledgment of such a globally respected organisation on supporting our vision of integration and inclusion. An extended thanks to Richard Beck and the German Chef Federation VKD in their support to showcase our Culinary Ability Olympic team. We are thrilled to have such a wonderful opportunity to share the skills these talented individuals bring. To the president Thomas and all Worldchefs members, from the bottom of our hearts a very big thank you for establishing this Committee supporting individuals with disabilities in our industry. For all countries who wish to join in we welcome your interest in uniting our industry.” – Chris Sandford, Culinary Ability Awards Founder
Worldchefs Congress & Expo 2020 will be a primary platform to showcase the Culinary Ability Awards Competition to chef delegates, industry professionals, and celebrated voices in gastronomy from across the five continents. To learn more about Congress 2020, visit at www.worldchefscongress.org. 
-end-
ABOUT WORLDCHEFS 
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 
Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
ABOUT WORLDCHEFS CONGRESS 2020
The biennial event for industry leaders and culinary innovators, Worldchefs Congress & Expo unites thousands of chefs and celebrated voices in gastronomy for a dynamic four-day forum designed to transform an industry into an inspired community.
Hear from leading experts, experience masterclasses with top chefs, learn about the latest trends in HoReCa innovation, watch the world’s best culinary teams compete in the final of the Global Chefs Challenge, and connect with industry professionals from around the globe at Worldchefs networking and dining events.
Worldchefs Congress & Expo 2020 will be held in St. Petersburg, Russia, 29th July – 1st August. Network and expand your professional bonds with the most influential culinary body worldwide. Register now at www.worldchefscongress.org.
ABOUT CULINARY ABILITY AWARDS
The Culinary Ability Awards is an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry. 
Through training and competition, the Culinary Ability Awards empowers and promotes, in unity, the personal and professional possibilities with food. Through these efforts, individuals with disabilities build professional skills to work in professional kitchens in order to enable a career and independence. 
Culinary Ability Awards celebrates its 15th birthday in 2020 and has, during this period, managed to reach a global audience spanning across 100 countries. The organization is privately funded by the founder, Chris Sandford, recipient of the Worldchefs Humanitarian Award, former international manager for the Irish culinary team, and an international gold medalist himself.
To learn more and to get involved, visit www.culinaryabilityawards.com. 
_____________________________________________________________________

For any media inquiries, contact: 
Clare Pettersson
Communications Manager, Worldchefs
T. +33 1 80 06 58 30 
*A pdf of this press release is available for download below.

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Competition Country National News

Norway Wins the 25th IKA/Culinary Olympics in Stuttgart

Stuttgart, Germany ·  19 February 2020 · Norway Wins the 25th IKA/Culinary Olympics in Stuttgart

The link to the original article can be found below.

“Bigger, better and for the first time in Stuttgart – once again, we have proven that the IKA/Culinary Olympics is the most renowned and important international culinary competition for chefs”, states Richard Beck, the President of the German Chefs’ Association (VKD). The German Chefs’ Association, Verband der Köche Deutschlands e. V., as the competition organiser congratulates all of the winners of the Culinary Olympics. “All participating chefs and pastry chefs were thrilled to represent their country and their profession. The newly launched Chef’s Table, a 7-course menu prepared by the National Teams, was particularly successful”, concludes Richard Beck. “The IKA/Culinary Olympics is also setting the food trends in the other categories for the next four years – i.e. for the Junior National Culinary Teams, Community Catering & Military Teams, Regional Culinary Teams and the individual exhibitors.”

Each individual participant, all passionate about their work, showed enormous talent and potential during the Culinary Olympics. In the Nation Culinary Teams category, team Norway finally won the competition and took home the Olympic gold medal. Team Norway convinced the jury of its skills due to its precision and artistic craftmanship. Closely followed in second place by Sweden, who achieved the silver medal for their outstanding performance. In the National Culinary Teams competition, the bronze medal went to Iceland. The German National Culinary team reached the 6th place in the overall ranking.

Sweden was awarded a gold medal in the Junior National Culinary Teams category. The second place, and thus a silver medal, was won by Norway, while Switzerland was able to secure a bronze medal due to their cooking skills. The German Junior National Team has reached the 5th place.

Below please find the listing of all winners in the different categories:

NATIONAL CULINARY TEAMS:

1st place: gold medal for Norway

2nd place: silver medal for Sweden

3rd place: bronze medal for Iceland

JUNIOR NATIONAL CULINARY TEAMS:

1st place: gold medal for Sweden

2nd place: silver medal for Norway

3rd place: bronze medal for Switzerland

COMMUNITY CATERING/MILITARY TEAMS:

1st place: gold medal for The National Catering Team of Denmark, Denmark

2nd place: silver medal for Fazer Culinary Team Finland, Finland

3rd place: bronze medal for Swiss Armed Forces Culinary Team (SACT), Swiss

REGIONAL CULINARY TEAMS:

1st place: gold medal for Cercle des Chefs de Cuisine Lucerne, Swiss

2nd place: silver medal for Stockholm Culinary Team, Sweden

3rd place: bronze medal for ACF Regional Culinary Team USA, United State


Images:

Norway won the gold medal in the category National Teams. Photo: IKA/Culinary Olympics


The original article can be found here. 

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Competition Country National News

Emirates flies Team Sri Lanka to 2020 Culinary Olympics

Sri Lanka ·  11 February 2020 · Emirates flies Team Sri Lanka to 2020 Culinary Olympics

The original link can be found below.

Dreams of culinary glory on the world stage took wing on Emirates to Germany this week, when the stars of Sri Lankan chefdom departed for the 2020 Culinary Olympics with the support and blessings of the world’s leading international airline.

A passionate promoter of the art of gastronomy in its own right, Emirates is supporting Team Sri Lanka’s bid to win honours at the 25th edition of the International Exhibition of Culinary Art (IKA) as Airline Partner.

The 28-member group led by Team Manager, multi Gold medal winner and legendary chef, chocolatier and restaurateur Gerard Mendis left on Emirates flight EK655 to Dubai and onwards to Frankfurt, Germany to compete at the Culinary Olympics in Stuttgart from 14th to 19th February 2020.

As part of its support of the aspirations of the competing chefs, Emirates also helped transport more than 1000 kgs of masterpieces of culinary art, including delicate chocolate carvings, sour dough carvings, live fruit and vegetable carvings, pulled sugar exhibits and pastillaje sculptures from Sri Lanka to Germany for the ‘Individual-Showpiece’ segment of the competition.

Commenting on the airline’s support to the Sri Lanka team competing at this year’s Culinary Olympics, Emirates Sales Manager Sri Lanka Mrs Devika Ellepola said: “As a global connector of people, places and cultures, Emirates has always understood and explored the strong nexus between cuisine and the travel experience. Sri Lanka, as one of the earliest destinations on the Emirates route network, has also contributed to this axiom and we are pleased to facilitate the country’s participation at this global event.”

“The Chefs Guild of Sri Lanka is especially delighted to have Emirates as Airline Partner for the team competing at the 2020 Culinary Olympics, because we know that the airline shares our passion for gourmet cuisine,” said Chef Gerard Mendis. “Emirates also promotes signature Sri Lankan dishes as well as Ceylon Tea on-board its flights, helping take a taste of Sri Lanka to the world. Working together on this project therefore makes a lot of sense.”

Billed the largest culinary exhibition in the world, the 2020 edition of the quadrennial IKA organised by the German Chefs’ Association, will host more than 28,000 visitors and 2,000 chefs from around 59 countries who will craft more than 7,000 menus to be judged by an elite panel of global chefs from all continents. The 26 chef team from Sri Lanka has seven past Gold medal winners and also includes chefs from the Maldives who will compete in the regional segment.

When it comes to culinary competitions, Sri Lanka is well-recognised in the international arena. The teams that participated in the 2012 and 2016 IKA competitions brought home 14 and 17 Gold medals respectively; while the team that competed in the 2014 Culinary World Cup won 12 Gold Medals and two Gold awards of Excellence.

Founded in 1988, the Chefs Guild of Sri Lanka is the first and the largest organisation of professional Sri Lankan chefs. Its mission includes enhancing the professional status of local chefs, focusing on training and development, promoting high-quality products and technical knowledge, linking professional bodies to create awareness on the importance of Culinary Art, and creating professional co-operation and mutual understanding among chefs. The Guild also hosts the national event – Culinary Art Food Expo or CAFÉ, which is Sri Lanka’s biggest and foremost Food and Hotel exhibition that is held biennially.

Emirates’ support for and celebration of Sri Lankan cuisine is not a new gesture: in December last year the airline hosted a master class in appreciation of Ceylon Tea aboard an Emirates A380 flight from Dubai to London to celebrate the 27-year partnership of Emirates and Dilmah. Earlier that year, traditional confectionaries such kokis and aluwa were served at the Emirates Lounge at the Bandaranaike International Airport in celebration of the island’s ‘Avurudu’ or Sinhala & Tamil New Year festival. 

It is also not uncommon to find delicious Sri Lankan staples such like pol roti, kiribath, fish ambul thiyal, red chicken curry, pol sambol and watalappan on board Emirates flights linking the Indian Ocean region to the world.

Emirates serves over 110 million meals on board each year, with the same attention to detail given to creating delightful dishes in Economy, Business or First Class. The airline caters for more than 55 million dine-in guests a year travelling to and from over 159 cities across six continents.

Image

The original article can be found here. 

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
Country National News Worldchefs Without Borders

Chefs Social Responsibility Cook for 350 Patients in Myanmar

Paris, France ·  22 January 2020 · Chefs Social Responsibility Cook for 350 Patients in Myanmar


A letter from Oliver E Soe Thet, MCA chairman:


“Thank YOU METRO Myanmar, all Volunteers the Chefs of Monywa, Nay Pyi Taw & Rakhine for this wonderful CSR cooking in much ancient setting, on a wonderful day in deep central Myanmar.

WCWB – MCA Myanmar Chefs from Nay Pyi Taw, Monywa & Rakhine gathered at Monywa fresh market at 6:00 am then to the Monastery and added the fresh Items as well chicken from Monywa Social Volunteer Group and Mother & Child Association with Sagain State Social Minister’s wife hands on supporting at side and supporting the World Chefs Without Borders – Myanmar to create a well Myanmar Traditional Menu. METRO Myanmar sponsored with chili powder & flakes, cashew Nuts, chili Sauce and tapioca flour for this morning. The program was to feed 350 plastic surgery patients and family members – meals to all supporting Hospital OPT and Ward staff and Drs,– for lunch as well dinner (as daily arranged between 18.1. and 31.1.2020 through WCWB & German Interplast free operation arrangements ). METRO also provided best Myanmar Rice for 2400 portion been implemented.

Nay Pyi Taw MCA Chairman Chef Romeo Thu leading the initiative for deep central Myanmar charity cooking with his member Chefs Soe Thet & Zaw Myo Aung, Monywa MCA Cooperation partner Chef Naung Oo Lwin of Galaxy Restaurant,- Oliver E Soe Thet from Sweet Ngapali Beach & R-MCA with many quick hands peeling onions, potatoes and made a roasted capsicum mash by hand (only ancient cooking tools were available ),- same from much onions and Monywa region tomatoes cooked at same time as the Ginger & Curcuma marinated chicken on hot wood fires as the time available was a challenge. The METRO sponsored cashew nuts added in for sweetness and rich body. The extra fresh green chili Chef Romeo added reminded me more on a great hot rakhine cuisine curry – well done well cooked and in time 10:30 am many volunteer hands packed the rich meal decorated with fresh coriander.

The Nay Pyi Taw chefs took the liberty and drive all way, over 7 hours from Nay Pyi Taw to Monywa for this CSR World Chef Without Borders mission and after serving the nutrition rich meal, ZERO Food Waste – taken what was available only and than back 7 hours for duty at Parkroyal Hotel Nay Pyi Taw.

Ma Khet Khet, MCA secretary arranged than with all volunteer groups and all rescue teams & cars the distribution. To the happiness of all with over 1200 soft drink tins as Mirinda, strawberry& lemon drinks also sponsored by METRO Myanmar which contributed to this special Chefs CSR lunch alone with over 787.000 Kyat food and beverages. Helped best to make 350 to 400 people happy with a great taste meal and further more with some cooking lessons on modern, healthy and nutrition rich way of cooking, with quality food products Myanmar sourced by METRO Myanmar.

Thank YOU to METRO Myanmar, all Volunteers and the Chefs of Monywa, Nay Pyi Taw & Rakhine for this wonderful CSR cooking in a much ancient setting, on a wonderful day in deep central Myanmar.”

Yours,

Oliver E Soe Thet, MCA chairman

World Chefs Without Borders, Global Board, Monywa 22.1.2020  

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Country FeedThePlanet National News

Michelin Gives New ‘Green Clover’ Symbol to Sustainable Restaurants

France · 3 February 2020 · Michelin Gives New ‘Green Clover’ Symbol to Sustainable Restaurants


The designation was awarded to over 50 restaurant in the new France guide.

The link to the original article can be found below.

Michelin is best known for its stars, but the guide features other symbols … and not just the obvious Plates and Bib Gourmands. Some examples include grapes, which signify a notable wine list, “three crimson rays,” which denote an interesting view, and a “patio parasol,” which means terrace dining. Now, another new symbol is joining the fray to highlight restaurants that are “embracing more sustainable gastronomy.”

The new literally and figuratively green pictogram—referred to as “the green clover”—looks, as the name implies, like a five-leaf clover, and it’s intended to “promote the chefs who have taken responsibility by preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy,” Michelin wrote in the announcement. This extra designation of environmental friendliness can be added to any restaurant already in the guide with a Plate, Bib Gourmand, or  stars.

The green symbol—which is also called a “Sustainable Gastronomy Selection” and is accompanied on the restaurant page with a quote from the chef—made its debut last week in the Michelin guide for France. Over 50 restaurants were given the distinction – a relatively small proportion of the 3,435 French eateries featured in the guide.

Michelin specifically cites “three-Michelin-starred Mirazur’s permaculture gardens, David Toutain’s collaborations with environmentally conscious producers and craftsmen, and Bertrand Grébaut’s bio-waste recycling program at one-starred Septime” as examples of chefs who deserved to be “clover-ed.”

“Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices,” Gwendal Poullennec, international director of Michelin Guides, said in a statement. “Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight. The ideas, methods and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”

Michelin goes on to say that the sustainability initiatives of these selected chefs “will be detailed and highlighted on the various platforms of the Michelin Guide throughout the year.” What isn’t entirely clear is when or if these clovers will be introduced to other Michelin Guides outside of France, including in America. I’ve reached out to Michelin to see if they would discuss any plans for bringing the clovers to the States, but I’ve yet to receive a response.

Images



The original article can be found here. 

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Feed the Planet: Can a Scientific Commission Save the World, U.S. Cut Back on Eating Meat, Zero-Waste Restaurants
“Nowadays, there are two conceptions about sustainability that are wrong. The one that bothers me most is when people think that this is a trend and not a responsibility or a commitment. I understand that it is a great responsibility to think about the future, about what we are going to leave behind and what we are doing to our own environment. But it’s a problem and if we don’t start working on it and solving it today, there will be no solution tomorrow. We have barely enough time.”

– Eneko Atxa, Chef at 3 Michelin star Azurmendi

FEATURED

Can a Scientific Commission Change the World?
– EAT
A year after its publication, a look at how the EAT-Lancet Commission is impacting the food system.
read more >>
 

Nearly One in Four in U.S. Have Cut Back on Eating Meat – Gallup
A new Gallup polls finds that Americans are eating less meat. 
read more >>

Can Zero-Waste Restaurants Succeed in New York? – Bon Appétit
Some restaurants are taking radical steps to be climate-friendly, whether or not their patrons are ready. 
read more >>

NEWS + MORE
How Chefs Can Cook a Better Future through Sustainability, by Eneko Atxa of Azurmendi
read more >>

T-Radio Podcast: How to Make Your Garden Edible.
listen here >>

Slow Food: Slow Down for Meatless Monday with Banana Hearts.
read more >>

CNN: Nestlé is Spending Billions to Create a Market for Recycled Plastics.
read more >>

Feed the Planet: 2019 Achievements.
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Will Serai Ice Cream, Salted Egg Appetiser Win Over Culinary Olympics Jury?

Malaysia ·  7 February 2020 · Will Serai Ice Cream, Salted Egg Appetiser Win Over Culinary Olympics Jury?

The original link can be found below.

Serai (lemongrass), telur masin (salted egg), curry leaves and siew mai (Chinese dumpling) are among the flavours that are going to be highlighted by senior chefs from Malaysia participating in the Internationale Kochkunst Ausstellung (IKA)/Culinary Olympics 2020.

A senior and junior team with 10 chefs each will be heading to one of the world’s prestigious chef competitions in Stuttgart, Germany on Feb 14 to do their best cooking in the Restaurant of Nations and Chef’s Table categories.

Team coach, chef Zubir Md Zain – who has represented Malaysia at the competition, as well as the Culinary Masters – said 32 countries will be vying for the gold medal in these categories.

He said the jurors are from Europe, the US and Australia and that they will have to win over their taste buds, which can be a challenge.

“But this is no obstacle, instead it ignites the spirit to bring fame to Malaysia,” the Masterchef Malaysia judge told Bernama, adding that their closest rivals are Singapore, South Korea, Norway and Sweden

He said the group’s advantage over the competition is our food diversity – Malay, Chinese, Indian – “but we can’t make the taste overpowering, too strong and too spicy”.

He said their menu will include an appetiser incorporating curry leaves and salted egg, and a tantalising serai dessert.

He said that another challenge will be time management: “We’re given six hours to prepare and present. This is why we have to train to ensure the plan goes smoothly.”

Professional Culinaire Association (PCA) president and the group’s adviser, chef Mohd Kamaruddin Adnin, said both teams have been preparing for seven months.

“We trained every week, sought the feedback of senior chefs who have been in a competition and also chefs from elsewhere, like Singapore, in order to become better,” he said.

He said this will be Malaysia’s fourth participation in the thrilling competition, with the senior team winning two silvers in 2012.

For the first time, the over a century old Culinary Olympics, which will bring together around 2,000 chefs from over 60 countries, will be part of Intergastra, a gastronomy trade fair that ends Feb 19. – Bernama

Image

The original article can be found here. 

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

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Categories
Competition News

Results from HORECA Kuwait


HORECA Kuwait marks the biggest edition to date

 

HORECA Kuwait, the annual event for the hospitality and foodservice sectors, closed its doors on January 22 after three successful days at Kuwait International Fairground.

 

Hospitality Salon Culinaire

With the support of the World Association of Chefs’ Societies, the ninth edition of the Hospitality Salon Culinaire was momentous. More than 310 chefs participated in various competitions, which focused on highlighting their skills. The president of the jury, Chef Samaan Hilal stressed on the importance of the Hospitality Salon Culinaire in supporting the hotel sector and promoting young talents. The Sheraton Kuwait received the Golden Award for winning the highest number of gold medals.

 

Samaan Hilal

Head of Hospitality Salon Culinaire

Managing Partner at Brainsteam

Kuwait/Lebanon

THE JUDGES

 

Thomas Gugler

President

World Association of Chefs’ Societies (WACS)

KSA

 

Jean-Marc Mompach

President of L’academie Nationale De Cuisine

France

 

Faisal Al – Nashmi

Executive Chef & Co-Owner of Al Makan United Company

President of the Kuwait Chef Club

 

Charles Azar

Master Consultant Chef

President of the delegation of L’Académie Nationale de Cuisine

The Middle East and the GCC

Lebanon

 

Anil Grover

WACS certified judge and Best International Culinary Judge from India by IFCA

 

Yasser Jad

President Saudi Arabian Chefs Association

 

Shadi Abu Khadijah

President of Jordanian Chefs Association

 

Loic Malfait

Academic Director of Le Cordon Bleu London

 

Nasserdine Mendi

Best Craftsmen of France

Member and secretary of the World Pastry Cup organizing committee

 

Uwe Micheel

President of Emirates Culinary Guild

Assistant Vice President of World Association of Chefs Societies

Culinary Adviser

Commandeur of Chaine Des Rotisseurs

 

François Pozzoli

Best Craftsmen of France, Baker 2004

Founder of the World Bread Contest

 

Peter Rosenberg
Corporate Chef of Certified Angus Beef

The results are out:


Gold Medal Winners:


Chocolate Carving

Millennium Hotel & Convention Centre Kuwait

Wasula Saman

Best Éclair

Jumeirah Messilah Beach Hotel & Spa

Gokul Girish

Fauchon

Mohammed Shafeek

Four Seasons Hotel Kuwait at Burj Alshaya

Meet Rathoor

MMC

Carlito Recalde

Wedding Cake

MMC

Hussina Faizer

Sheraton Kuwait, A Luxury Collection Hotel

Nikini Suriyage

Themed Celebration Cake

Sheraton Kuwait, A Luxury Collection Hotel

Tarak Das

Bread Creation (Best Baguette)

Four Seasons Hotel Kuwait at Burj Alshaya

Basu Aryal

Best Croissant

Safir Fintas Kuwait Hotel

Peter Vinod Rebello

Jumeirah Messilah Beach Hotel & Spa

Krisad Weerawardana

Viennoiserie

Bredz – Al Kharafi Global Trading & Contracting Company

Dipak Dangal

Jumeirah Messilah Beach Hotel & Spa

Krisad Weerawardana

Six-course Set Dinner Menu

The Regency Hotel

Manoj Kumar

Cold Canapés

Hadi Hospital

Dinesh Sameera

Hot and Cold Oriental Appetizers (Mezze)

Sheraton Kuwait, A Luxury Collection Hotel

Habibur Rahman

Kuwaiti Dessert

Bouchon/Veranda/Coco

Axel Thorsteinsson

Kuwaiti Traditional Dish

Sheraton Kuwait, A Luxury Collection Hotel

Sanjoy Mondal

Meat Dish Competition

Jumeirah Messilah Beach Hotel & Spa

Le Duy Luong

Mystery Basket Competition

D&D

Ramy Mohamad Haly Mohamed

Sheraton Kuwait, A Luxury Collection Hotel

Rakesh Shankar

The Regency Hotel

Binu Joseph

The Regency Hotel

Krishna Gurung

Best Burger Competition (Meat)

Cheese Cake Factory

Clark Uy Sederos

Fresh Pasta Competition

Hyatt Regency Al Kout

Thejasnath Subrahmanyan

Coupe du Monde de la Patisserie – Kuwait National Selection

 

Jadadeesan Alagarsamy

 

Alaa Kobeissi

Asian Cuisine

Ashas

Manohar Singh Nagarkoti

Jumeirah Messilah Beach Hotel & Spa

Shanaka Dananjaya

Nutritional Dish (Vegan/ Gluten Free/ Organic/ Diet)

Cafe Coco

Willie Aserdin Go

Sushi Competition

The Regency Hotel

Almirante Ceredon

Sheraton Kuwait, A Luxury Collection Hotel

Mohd Nessar

Fruits and/or Vegetable Carving

The Regency Hotel

Surrendra Wasana

Sheraton Kuwait, A Luxury Collection Hotel

Tarak Das

Nespresso Cafe Gourmand

Four Seasons Hotel Kuwait at Burj Alshaya

Natalia Uroz Barreru

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AWARDS & RECOGNITION

NEWSLETTER

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