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Training the Unemployed for a Better Future

Worldchefs, together with AIESEC and Electrolux is extending the successful zero-waste culinary
training program for unemployed people to a second location in Brazil. Plans
are also in place to launch the program in Argentina, Russia and Egypt in the
near future for the Electrolux Food Fundation.

 

With a focus on reducing food waste,
the Electrolux Food Foundation launched a culinary training program as a pilot
in Curitiba, Brazil, in September 2017.

 

Since then, 34 people – mostly women
– have been trained. Out of the first batch of 18 students, eight have already
found new jobs.

 

“The team in Curitiba – together with our partners Worldchefs
and AIESEC – took this sketch of an idea, developed and implemented it in a way
that exceeded everyone’s expectations. This has inspired us to replicate the
program in other locations,” says Malin Ekefalk, Director of Social Responsibility
at Electrolux.

 

Looking towards a brighter future
One of the lucky students is Sirlei who was unemployed for some time before she
took part in the training. After the course, she was hired by a restaurant
which specializes in private events because she could prepare a wide variety of
food including finger food, pasta, cakes and desserts.

 

Meanwhile, Felipe is helping out one
of the chefs who trained him. This is his first job in a professional kitchen
and he has high hopes of becoming a professional chef one day.

 

In September 2018, a second culinary
training center will open in São Carlos, Brazil. Plans are also underway to
launch the program in Argentina, Russia and Egypt soon.

 

“The Curitiba project is a great example of how three
different organizations – Worldchefs, Electrolux and AIESEC – can work
together to achieve life-changing results. I could not be prouder or happier
with this project and look forward to replicating it globally,” says
Christopher Koetke, Worldchefs Vice President Strategy and Industry Relations.

 

About the culinary training program

The ten-week course developed by
Worldchefs is taught by volunteering professional chefs in
a special
kitchen created at the Electrolux facility in Curitiba. The project is driven
by employees together with the Electrolux Food Foundation, and is heavily
supported by its partners Worldchefs and AIESEC.

 

About the Electrolux Food Foundation
The Electrolux Food Foundation was established in
2016. It brings employee initiatives to life by supporting them with funding
and resources. These initiatives seek to inspire sustainable food consumption
and cooking habits among consumers and professionals, and to support people in
need through education and emergency relief efforts. The Foundation supports
the United Nations Sustainable Development Goals.

http://www.electroluxgroup.com/en/category/sustainability/food-foundation/

 

About Worldchefs

The World Association of Chefs' Societies
(Worldchefs) is a non-political professional organization, dedicated to
maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through
education, training and professional development of our international
membership. As an authority and opinion leader on food, Worldchefs represents a
global voice on all issues related to the culinary profession.

 

Categories
Blog Country National News

Sad day for the Culinary Industry, Worldchefs and ACF is deeply saddened to inform the death of L. Edwin Brown!

The American Culinary Federation, Worldchefs and the
culinary community have lost of one of our finest leaders and ambassadors.

 

L.Edwin Brown, HAAC, HHOF, the ACF's first executive director
(1980-1994) passed away on May 25th, 2018, while at home in St Augustine,
Florida!

 

 

Brown's impact
on culinarians is profound. He was a driving force in in the effort to
transform chefs from “domestics” to professionals. While an educator
in Pennsylvania, Brown created a three-year, 6,000-hour apprenticeship program
that established a path for students into a culinary career. This program was
adopted by the Army, recognized by the Department of Labor in 1976 and remains
the genesis for modern culinary education.

 

ACF Board
President Stafford DeCambra, CEC, CCE, CCA, AAC, remembers Brown as a guiding
force for culinarians, himself included. “It wasn't only his passion for
food, for chefs, for cooking and travel that endeared him to all of us. It was
his kindness. He knew everyone's name. He knew the names of their children. And
in turn, everyone knew him. I never went to a competition or event where 'Uncle
Ed' didn't have friends everywhere. Any chef who has ever attended culinary
school owes him a debt.”

 

Brown was born
in Centre Hall, Pennsylvania, and attended Potter High School,  Centre
Hall. He began his career in foodservice at age 17 at The Nittany Lion Inn on
the campus of Pennsylvania State University, State College, Pennsylvania. He
worked in all areas of the inn, receiving room and board and earning enough to
cover tuition. Brown received a bachelor's degree in hotel administration in
1958, and served as the inn's food and beverage manager 1958-1969. He received
a master's degree in education from Indiana University of Pennsylvania,
Indiana, Pennsylvania, in 1977.

 

Brown's many awards
and honors include ACFEI's Educator of the Year Award, 1977; Howard B. Meek
Award for Hospitality Educator of Year from the Council of Hotel, Restaurant
and Institutional Education, 1979; honorary membership in the Swiss Chefs
Association, 1982; honorary lifetime membership in the German Chefs
Association, 1989; an Antonin Carême award from the Chefs Association of the
Pacific Coast (now, ACF San Francisco Chapter), 1990; and induction into the
Order of the Golden Toque, 1991. In 2000, he was awarded an honorary doctor of
business administration degree from Johnson & Wales University, Norfolk,
Virginia. He received a Distinguished Alumni Award from Indiana University of
Pennsylvania in 2014.

 

In addition,
Brown traveled with ACF Culinary Team to the Internationale Kochkunst Ausstellung (IKA) in Germany on several
occasions as a support staff member. From 1992 to 1996, he served as
secretary-general of Worldchefs.

 

Please join us
in honoring and remembering L. Edwin Brown, HAAC, HHOF.

Categories
News Press Releases

Electrolux extends the "Sustainable Gastronomy" social project to other countries.

A Global Project, pioneer in Brazil, confirms
its third edition in Curitiba, and will be extended to other regions.

 

Reinventing experiences of taste, care and
well-being, the Sustainable Gastronomy program is already starting for its
third edition in the city of Curitiba. On May 11, Electrolux along with its
supporters, celebrated the graduation of 16 students from the second edition.

 

“Sustainable
Gastronomy” is part of For the
Better
, one of Electrolux's global commitments to help address key global
challenges such as hunger, malnutrition, food waste and responsible
consumption. In addition, it also cooperates to achieve the Sustainable
Development Goals
established by the UN Agenda 2030. The program is
funded by the Food Foundation, a global institution of Electrolux that supports
local initiatives focused on food and sustainability.

Due to
the great adhesion in Sustainable Gastronomy, the program already has its third
edition confirmed for May in Curitiba, in addition to being expanded to the
city of São Carlos, in São Paulo, and Rosario, Argentina. “Apart from the
cities in Latin America, Sustainable Gastronomy is in the implementation phase
in other countries, such as Egypt, Russia, and even a similar deployment in
Dubai,” says Valmir Buscarioli, Vice President of Human Resources
Electrolux Latin America.

The perspective of the social project is to train more than 60
unemployed people in the city of Curitiba within the year 2018. With the
awareness of the best use of food, the company estimates that about 1,000
people will be impacted at each class formed. “This comes along with the
appreciation of the subject, which is growing, and the interest of the
population to participate in our course, with the vacancies increasingly
disputed. We are really fulfilling the purpose of our company, of the 18
students trained in the last class, 8 are already working formally and the
others are undertaking or taking better care of their families,” explains
Valmir Buscarioli.

 

The project counts on the support to AIESEC, Foundation of Social Action
Curitiba, Sodexo On-Site, Stop Hunger Institute and Worldchefs.

 

 

About Electrolux Group

Electrolux transforms life for the better by
reinventing taste, care and wellness experiences for a more pleasurable and
sustainable life around the world. As a leading global appliance company, we
place the consumer at the heart of everything we do. Through our brands
including Electrolux, AEG, Anova, Frigidaire, Westinghouse and Zanussi, we sell
more than 60 million products for domestic and professional kitchens in over
150 markets every year. Electrolux has been operating since 1919, with its
headquarters located in Stockholm, Sweden, and Electrolux's ELUXb shares are
listed on the Stockholm Nasdaq OMX.

About Worldchefs

The World Association of Chefs'
Societies (Worldchefs) is a non-political professional organization, dedicated
to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through
education, training and professional development of our international
membership. As an authority and opinion leader on food, Worldchefs represents a
global voice on all issues related to the culinary profession

 


Categories
Blog Certification News

Worldchefs is using digital credentials to raise professional culinary standards, in a global workforce!

Do you know how Worldchefs is helping the 93% of culinary businesses having difficulty finding quality professionals?

Global cuisine is a fast growing industry with a highly mobile and very diverse workforce, reaching $5,776 billion (US) in 2017 and estimated to grow at a rate of 5% over the next five years.

In such a dynamic environment it can be time consuming and resource intensive for employers to find people with the right skills. In fact, a 2016 survey found that a staggering 93% of culinary businesses have difficulty finding the quality professionals they required.

Finding people with the right skills is particularly challenging in the culinary profession, as most of the learning for cooks and chefs takes place in the kitchen, rather than in organised training centres. This means that the majority of the skills people develop are invisible to potential employers.

As a result, even highly skilled professionals may be overlooked and not considered for opportunities which would enable them to realise their full potential.

If employers are to reduce the time and cost is takes to recruit globally, then they need more efficient ways of finding people with the right skills, starting by ensuring busy professionals can easily make every skill visible.

Categories
Blog Congress National News

Follow closely the daily Worldchefs' Congress & Expo updates and Exclusive interviews with some of the world’s most influential chefs and hospitality leaders. Download and be inspired today! Don’t be left behind

Worldchef’s Recipe Podcast with Chef Carroll

Chef Carroll and The Recipe Podcast team travel to
Malaysia for the World Association of Chef Societies biennial Congress 2018.
Listen in to this unique collection of interviews of powerful chefs and
hospitality leaders from around the world.

 

Episode 01- Worldchef’s Recipe Podcast- Andy Cuthbert

Every 2 years, thousands of Chefs from all over the
world gather to share thoughts, ideas and innovations in the culinary field.
 Prominent leaders and Chefs from all over take the stage to discuss the
coming trends and changes in food and cuisine.  YOU DON’T WANT TO MISS
THIS!  Hear Andy Cuthbert, WorldChefs Congress Chairman tell us about this
once in a lifetime event and how you can get there!

 

Check it out here : http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&cs_id=18767960&expiration=1526648620&hwt=a676d7fafc4bc21c961b6f36452cd00a

 

Don’t get left behind!

Categories
News Press Releases

Inter-Hotel Culinary Competition in Saudi Arabia – Three Makkah Hotels Take Top Awards

7th May 2018, Jeddah,
Saudi Arabia:
Recognized
worldwide as one of the Holy Cities of Islam, Makkah is also finding a name for
itself in the culinary world as three of its leading hotels have been awarded
as the best hotel kitchens in Saudi Arabia.

Chefs from Anjum Hotel Makkah,
Swissôtel Al Maqam Makkah, and
Le Méridien Towers Makkah were
awarded bronze, silver and gold places respectively, at the Kingdom’s second
annual ‘Inter-Hotel Culinary Competition – Mystery Box Challenge’.

The competition, which took place in Jeddah as
part of the 2018 edition of The Hotel Show Saudi Arabia last month, witnessed
its most competitive line-up to date – with eleven kitchens from some of the
Kingdom’s leading hotels cooking up a storm in a bid to be crowned champion.

Endorsed by WORLDCHEFS, the Saudi Arabian Chefs’
Association and Culinary Partner, Unilever Food Solutions, it is the only event
of its kind in the Kingdom celebrating the excellent standards of its hotel
restaurants.

Each participating team was given three hours
to whip-up four courses using ‘Mystery Box’ ingredients only revealed to them
once they stepped inside the kitchen, the final dishes presented to a panel of
judges from
WORLDCHEFS (The World Association of Chefs’ Societies).

The winning menu for Le Méridien Towers Makkah included a ‘Mixed Bean Salad’ for the starter,
‘Traditional Sweet Corn Soup’ for the soup, ‘Stuffed Chicken Breast with
Peaches’ as the main course and an ‘Orange Crème Brulee with Caramelized
Pineapple, Banana and Crispy Puff’ for dessert.  

Upon winning the gold medal, Anas Mohammed
Ayyub Ansari, Head Chef at Le Méridien Towers Makkah said: “This feeling
is indescribable – all chefs dream to be crowned as Saudi Arabia’s top hotel
kitchen and we are very proud to win the gold for our hotel, Le Méridien Towers
Makkah.

“The judges
commented that they appreciated how we kept our dishes
modern in presentation, maintaining the
authenticity of the dish yet the taste spoke volumes about how passionate we
are about our food.”

Chef Yasser Jad,
Founder & President of the Saudi Arabian Chefs’ Association (SARCA) and
Manager Food & Beverages at Saudi Airlines, chaired the jury, a line-up of
expert local and international chefs.

Jad commented: “This year we raised the level of difficulty of
the competition significantly by limiting the number of items in the ‘Mystery
Box’, with chicken the only protein provided, for example.

“This ensured that teams had to be creative in
order to give their own signature take on each dish. The winning team from Le
Méridien Towers Makkah stood out with their chicken main stuffed with peaches,
a unique, Mediterranean take on the dish. This team was very professional and
managed to create flavorsome dishes with the limited ingredients available.

“Other chefs stuffed the chicken with dates
which maintained an Arabic touch. All of the menus were very impressive and to
a high standard. We look forward to returning to The Hotel Show Saudi Arabia
next year with a more challenging competition format and new ingredients for
the chefs to work with, in order to raise the bar even further.”

The Inter-Hotel Culinary Competition will
return for its third edition at The Hotel Show Saudi Arabia 2019, taking place
across three days – 21-23rd April 2019 – at the Jeddah Centre for
Forums and Events.

Find out more at: www.thehotelshowsaudiarabia.com

ENDS

For more information and / or images, please
contact: Heather Macpherson, Senior PR Manager, dmg events hospitality and
design portfolio on
heathermacpherson@dmgevents.com or +971 56 545 1630

NOTES FOR EDITORS

The Hotel Show Saudi Arabia is part of the dmg
events hospitality portfolio which also includes: The Hotel Show Dubai, The
Hotel Show Africa, Middle East Hospitality Awards and The Leisure Show Dubai.

dmg events’ hospitality
division is pioneering some of the world’s largest, most comprehensive and
innovative events dedicated to hoteliers, restaurateurs and leisure
professionals.

About dmg events
An international exhibition and publishing company, dmg events produces
market-leading exhibitions and conferences for the global energy, construction,
coatings, hospitality and interior design industries.

dmg events is a wholly-owned subsidiary of the
Daily Mail and General Trust plc (DMGT) an international portfolio of
information, media and events businesses listed on the London stock exchange.

dmg events Middle East, Asia & Africa

Founded in 1989, dmg events has operated in the
Middle East since 1995 and owns many leading brands including The Big 5
portfolio of construction events, INDEX – the Middle East’s largest event for
the interior design industry and The Hotel Show, the longest running and most
important event for the hospitality industry.

Headquartered in Dubai, UAE and with satellite
offices in India, South Africa and the UK, dmg events Middle East, Asia &
Africa organizes over 45 events across the Middle East, Africa, Asia, North
America and Europe. For more information visit
www.dmgeventsme.com

About DMGT

DMGT manages
a diverse, multinational portfolio of companies, with total revenues of almost
£2bn, that provide businesses and consumers with compelling information,
analysis, insight, events, news and entertainment.  DMGT is also a
founding investor and the largest shareholder of Euromoney Institutional
Investor PLC and ZPG Plc.

For more
information visit:
www.dmgt.com

 


Categories
Blog Country National News

Worldchefs is in mourning. President Su passed away

Worldchefs is very sad to hear of the passing of President Su on Friday!

President Su did many wonderful things for China, CCA and the general hospitality industry in China.

President Su had opened China's arms & doors to the Culinary World

of Worldchefs

 

President Su had a vision for China and planted many seeds to watch them mature over the pass number of years that has led to International teams coming to China, China sending chefs to the Culinary Olympics,

Chefs from China on WorldChefs committees, one of the most successful ever APF held in China and the growth of the young chefs of China.

 

In mourning the passing of President Su we should be actually celebrating the life of this man and his achievements and the legacies he has left behind,

 
May you rest in Peace President Su

Categories
Blog FeedThePlanet FeedThePlanet - Blog News

Worldchefs is happy to receive the AWARD PROJECT OF THE YEAR for Feed the Planet

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Categories
Blog Competition News

Worldchefs is happy to showcase the 4th year of the competition of chefs and pastry chefs – Banska Bystrica CUP 2018

On 13. – 14. of April 2018 the Slovak Chefs Association organized another
– already 4th year of the competition “Banska Bystrica GASTRO CUP
2018”. The competition took place in the Hotel LUX*** Banská Bystrica. The competition was destined for the chefs and pastry chefs  of both junior and senior classes. However,
this year it was extended by a very interesting contest “The Restaurant of the
Year 2018 Banská Bystrica”.
 
30 contestants,
including 19 juniors participated in this very successful event.

During the
competition, the president of SCA and at the same time the Ambassador of Worldchefs
– WCWB in Slovak Republic, Mr. Vojto Artz prepared a very interesting program
for children. In his company and in the company of professional chefs they had
the opportunity to prepare some simpler gastronomy specialities, dress up cakes,
taste the popular popcorn and ask professional chefs questions. The animators
painted children’s faces and shaped the balloons into the form of various
animals. These activities won great success among and interest of the children.
 
 

Categories
Blog Country National News

On March 14, 2017, Thomas Gugler, president of the World Association of Chefs’ Societies, officially awarded a certificate of honour to recognise Hoi An as the Food Capital of Viet Nam.

On March 14, 2017,
Thomas Gugler, president of the World Association of Chefs’ Societies,
officially awarded a certificate of honour to recognise Hoi An as the Food
Capital of Viet Nam.


Hoi An in Vietnam is often cited in international
magazines and travel pages as one of 10 best places to eat in the World. It is
also the World Heritage Site by UNESCO in 1999. It is about fabulous fresh
food is the order of the day – every day.

 

The ancient town of Hoi An, 100km south, down the
coast, is a very beguiling place to spend a few days, with its lazy river lined
with mustard-yellow merchants’ houses, and beaches a few kilometres away. It
owes its wonderfully well-preserved state to the silting-up of the Thu Bon
river in the 19th century, which put an end to its importance as a trading
post, but helped it escape modern development and US bombing. Yes, it’s
touristy, but the old town is surprisingly extensive and can absorb a lot of
visitors without losing its dreamy atmosphere. And while much of Vietnam, to
both north and south, gets a thorough soaking in summer, the central coast is
at its driest and sunniest in May, June and July.

Due to its new
officially award as recognised Food Capital of Viet Nam. Worldchefs has
decided to show you what are the top 6 food & beverage things to try in Hoi
An, Vietnam:

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