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Author: France
ANNOUCEMENT: Extension on Licenses
ATTN: Worldchefs Certified Judges
Due to the global pandemic cause by COVID-19 and the cancellation of Worldchefs Competitions Seminars, Worldchefs President Thomas Gugler and the Culinary Competition Committee have decided to grant all judges whose license is expiring before June 2020 a 6 month of extension.
Online Judge profiles on Worldchefs Certified Judge Directory will be automatically renewed in the next 2 weeks.
Interested in becoming a Worldchefs Certified Judge? Learn more here.
Press Release
2020 Worldchefs Congress Cancelled due to COVID-19
PARIS: March 31, 2020 – Worldchefs Board of Directors announced today that the 2020 Worldchefs Congress previously scheduled from July 29 to August 1, 2020, in Saint Petersburg, Russia has been cancelled due to the global pandemic caused by COVID-19.
Worldchefs President Thomas Gugler stated, “We would like to extend our sincere gratitude and appreciation to President Viktor Belyaev and the Board of Directors of the Russian National Culinary Association for their incredible efforts to plan and provide an excellent Congress for our members. We will look forward to a future opportunity when we can all share in the cuisine, culture, and goodwill of the chefs and people in Russia.”
He further stated, “Though disappointment and despair in this decision is unprecedented, our friendship and commitment to the Russian National Culinary Association and its members will remain forever strong.”
Worldchefs also extended its appreciation to Business Event LLC, Formika and the Russian Government in Saint Petersburg and Moscow for their fantastic work, tremendous efforts and collaboration.
For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees. Please contact Anastasia at boryak@formika.ru for refund assistance. Members requiring additional assistance are asked to contact their respective Continental Director.
In lieu of the Congress, Worldchefs will be providing a 3 months’ notice for the 2020 Ordinary General Meeting to be held by virtual and/or electronic methods. The meeting format, agenda, reports, and all relevant documents will be provided in advance. Congress Bid documents will also be circulated by the Worldchefs Head Office to help prepare for voting to host the 2024 Worldchefs Congress.
Worldchefs also announced alternate fixed venues to host the 2020 Global Chef Challenge Series in Spring 2021 are being considered to ensure all finalists have the opportunity to represent their country and compete in their respective categories. Further details will be provided upon confirmation.
President Thomas Gugler added, “We all believe in the ‘POWER OF THE WHITE JACKET’ to overcome this difficult and painful situation. May everyone around the world stay safe and stay well.”
Categories
COVID-19 Resource Hub
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Chef Floyd Cardoz Dies After Coronavirus Diagnosis
‘Top Chef Masters’ winner Floyd Cardoz dies after coronavirus diagnosis.
(CNN) — World-renowned chef Floyd Cardoz died Wednesday in New Jersey at age 59. Cardoz had tested positive for coronavirus.
“It is with deep sorrow that we inform you of the passing away of Chef Floyd Cardoz,” according to a statement from Hunger Inc. Hospitality, where Cardoz was the culinary director.
Cardoz tested positive for Covid-19 on March 18 and was being treated for it at Mountainside Medical Center in New Jersey, the statement said.
In a 2017 CBS interview, Cardoz explained how he ended up becoming a chef. “I wanted to be a biochemist. Then I read ‘Hotel’ by Arthur Hailey. This is so much fun, because I loved food growing up. Then I started cooking and realized I was really good at it.”
Raised in Mumbai, India, Cardoz went to Les Roches culinary school in Switzerland before coming to New York City.
He was the executive chef at Tabla, the pioneering modern Indian restaurant he opened with Danny Meyer in 1998, earning him multiple accolades and critical acclaim. He later helmed Meyer’s North End Grill, while he competed and won on Bravo’s third season of “Top Chef Masters.”
He later opened Pao Walla in New York City’s Soho neighborhood, and followed that up with Bombay Bread Bar, which closed last year.
Cardoz also had restaurants in Mumbai — Bombay Canteen, O Pedro and Bombay Sweet Shop.
The chef was the author of two cookbooks: “One Spice, Two Spice: American Food, Indian Flavors” (2006) and “Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love” (2016).
Cardoz admitted himself to the hospital on March 17 after feeling feverish.
He had recently returned from India, where he was filming the Netflix series, “Ugly Delicious” with actor Aziz Ansari. He posted a selfie on Instagram that day.
Another Instagram post from Bombay Canteen from that day read, “Chef Floyd Cardoz (59 years), Culinary Director, Hunger, Inc was admitted into hospital in New York with a viral fever. Chef Floyd who was earlier in Mumbai left the city on March 8 for New York via Frankfurt airport. He is being closely monitored for his condition and we wish him a speedy recovery.”
Food magnate David Chang posted about Cardoz’s death on Instagram: “Heartbroken over the loss of Floyd Cardoz to COVID-19. Rest in peace Floyd…we will carry on your beautiful legacy.”
“I am shocked and so sad,” said TV chef and cookbook author Madhur Jaffrey.
“He had such ambitions. He was an innovator. He was all set to do so much more. To be struck down like this in the midst of a brilliant career is heartbreaking,” Jaffrey said.
Chef Preeti Mistry, of Juhu Beach Club in Oakland, also reflected on Cardoz’s life and legacy.
“I have always snarked that the media acted like he was the only Indian chef in the (United States),” Mistry told CNN. “And yet he was that guy that everybody looked to and followed. And now he is gone and it’s just really f**king sad. And I’m so angry at this whole virus and world.”
Chef Michael Anthony, executive chef of Gramercy Tavern in New York, called Cardoz “a constant source of knowledge and inspiration.”
“With his passing the restaurant industry has suffered a great loss and our thoughts especially go out to his wife and two boys,” Anthony said.
Cardoz is survived by his mother Beryl, wife Barkha and sons Justin and Peter.
-end-
Worldchefs extends our deepest condolences to Chef Cardoz’s family.
Sustainability Education for Culinary Professionals: Online Webinar Series
Chefs are experts at making every crisis an opportunity. During these times of challenge caused by the COVID-19 pandemic, it is no different. While it is a time of great uncertainty, our industry is one of resilience and grit. Worldchefs encourages chefs to take this time to focus on what can be done to build a better future.
Worldchefs has developed a free introductory webinar to help our community bolster their resumes and bring sustainable practices to foodservice. The Sustainability Education for Culinary Professionals teaches chefs how to think and act sustainably, to lead positive change for the planet – and for the improved profitability in the kitchen. The curriculum was developed by Worldchefs as a Feed the Planet initiative, powered by our partners Electrolux Food Foundation and AIESEC.
This 7 day introductory webinar series is hosted by Chef Chris Koetke, Chairman of the Feed The Planet Committee, and covers 7 important topics:
- Day 1 (2PM – 3PM CET, 15 April 2020) – Introduction to Sustainability
- Day 2 (2 PM – 2:45 PM CET, 16 April 2020) – Agriculture
- Day 3 (2 PM – 2:45 PM CET, 17 April 2020) – Animal Husbandry
- Day 4 (2 PM – 2:45 PM CET, 20 April 2020) – Seafood
- Day 5 (2 PM – 2:45 PM CET, 21 April 2020) – Energy
- Day 6 (2 PM – 2:45 PM CET, 22 April 2020) – Water
- Day 7 (2 PM – 2:45 PM CET, 23 April 2020)- Waste Management
A Feed The Planet certificate will only be issued to participants who complete all 7 seminars.
If you missed a lesson, you can re-watch the recording and take the daily quiz to validate your attendance and claim your certificate at the end of the series.
- Day 1 – Introduction to Sustainability: Handout – Recording – Quiz
- Day 2 – Agriculture: Handout – Recording – Quiz
- Day 3 – Animal Husbandry: Handout – Recording – Quiz
- Day 4 – Seafood: Handout – Recording – Quiz
- Day 5 – Energy: Handout – Recording – Quiz
- Day 6 – Water: Handout – Recording – Quiz
- Day 7 – Waste Management: Handout – Recording – Quiz
This webinar is the introductory version of Worldchefs Sustainability Education for Culinary Professional. You can apply to deliver the full version of our curriculum at your schools/workplaces/culinary institutions here.
As President Gugler said, “When the quarantine restrictions are over, it will be time once again to help those less fortunate and share our goodwill and consideration for others through a combination of passion, dedication, and culinary skills.” Join us for this webinar and learn strategies to help take on climate change.
Key Information
Format: 7-day webinar series (60 min for Day 1 and 45 min for Day 2-7)
Platform: Zoom
Time: 2PM CET (14:00 CET)
Dates: 15 April to 17 April and 20 April to 23 April (7 days, excluding weekends)
Register: CLICK HERE to complete the registration form. Once completed, we will be in touch with access information.
Frequently Asked Questions
1. Date and time of the webinar series:
The series comprises of 7 webinars of approximately 1 hour each for 7 days. The first webinar starts at 2 PM (CET) on Wednesday, 15 April 2020 and the last webinar starts at 2 PM (CET) on Thursday, 23 April 2020. We don’t organize webinars during the weekend (Saturday 18 April 2020 and Sunday 19 April 2020).
You can convert the seminar time into your own time zone on the webinar registration page.
Please click on “Paris” and change it into your location.
2. Access to the webinar:
Please refer to this step by step guideline developed by Zoom.
The Zoom link provided is the same for all webinars in the series. However, please make sure you choose all the seminar dates when registering on our website to gain daily access. It is recommended that you add the webinar series to your calendar to keep track.
3. Zoom and security concern:
We understand your concern about the emerging security issues of Zoom. After reviewing alternatives, we believe Zoom is still a reliable solution for this webinar series.
Should you have a suggestion on the platform we can use for our next webinar, feel free to reach out to us.
Please see below articles regarding Zoom’s efforts to ensure your cybersecurity:
Zoom privacy and security issues: Here’s everything that’s wrong (so far)
Zoom’s Security: Here is what Zoom is doing to make its service safer
4. Webinar capacity :
As Zoom has limited capacity to host webinar participants, the session will also be live-streamed on Worldchefs’ official Facebook Page. If you can’t join the webinar because the session is full, visit our Facebook/Youtube channel and fill in the on-site attendance form and daily test. A digital badge and certificate will be issued to participants joining all 7 webinars on whichever platform once we have your attendance verified.
5. Attendance & Certificate:
- If you joined us via Zoom, your attendance is verified automatically.
- If you joined us via Facebook live, please make sure you fill in the attendance form: DAY 1– DAY 2 – DAY 3 – DAY 4 – DAY 5 – DAY 6 – DAY 7
- No certificate will be issued before 4 May 2020.
Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene
Nine chefs from Singapore’s leading MICHELIN-star restaurants including Sebastien Lepinoy, Kirk Westaway and Hawker Chan demonstrate the right way to wash your hands in a new public service campaign to combat the spread of Covid-19.
*Originally published on Michelin Guide
Using anti-bacterial soap, washing all the way up to your wrists and drying your hands completely with a clean paper towel— these are just some of the tips for proper hand washing that chefs of nine MICHELIN-starred restaurants want you to know.
In a series of 12 videos spanning six languages, these chefs banded together to demonstrate proper hand-washing techniques and handling of food in a new public service campaign to curb the further spread of the COVID-19 coronavirus.
Initiated by culinary and hospitality school At-Sunrice GlobalChef Academy, the “StandUp & WashUp” campaign was launched on 22 March and features some of Singapore’s top chefs, including Sebastien Lepinoy of three-MICHELIN-star Les Amis, Emmanuel Stroobant of two-star Saint Pierre, Manjunath Mural of one-star The Song of India, Seita Nakahara of one-star Terra and Chan Hon Meng of MICHELIN-starred hawker stall Hawker Chan.
Chan Hon Meng speaking to chef-students at At-Sunrice GlobalChef Academy (Photo: At-Sunrice GlobalChef Academy)
The videos are available on the school’s various social media platforms and depict each chef putting their own spin on the message of washing hands and in their native languages.
“As a chef, high standards of food and personal hygiene needs to be practiced at all times,” says Lepinoy. “I’m glad to be given this opportunity to share my knowledge with the public and educate them on the proper techniques of washing one’s hands so that we can fight COVID-19 together.”
The school also offers a more detailed Kitchen Safety & Hygiene e-learning course for home makers, domestic helpers, caregivers and general members of the public. Those who complete the four-hour mobile-enabled course will receive a certification awarded by At-Sunrice GlobalChef Academy.
Watch the rest of the StandUp & WashUp series of videos here:
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