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CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR


Quito, April 13 2018. – Nestlé Ecuador, a company committed to the gastronomy sector, in alliance with the World Association of Chefs Societies (Worldchefs) and the Ecuador Chefs Association presented the portfolio “Culinary Techniques Guide”. The purpose of this portfolio is to improve the quality and application of culinary methods in the country.

The launch event, took place in Quito and was presided by Cornelia Volino, Worldchefs Secretary General, Pablo Campana, Minister of Commerce and members of the Ministry of Tourism, as well as represents of Peruvian and American embassies.

The Culinary Techniques Guide contains basics cooking methods that standardize the teaching of local gastronomy.  This book will be delivered for free to students and teachers of 80 gastronomy schools in Ecuador.  Also, it will be distributed and applied in 17 Latin-American countries.

Ecuador is the first country where this project has been developed. It is important because it has international standards for food safety that are recognized by the WHO (World Health Organization).  This document will be available on the website of the Ecuador Chefs Association www.asochefsecuador.com , Nestlé Ecuador and gastronomy schools.

 

This Project is aligned with the Nestle Professional purpose of enhancing quality management of future professional chefs. For Edgar Dominguez, Nestle Professional BEO, the objective of this guide for Ecuador is to ensure the progress of the education in the area of Ecuadorian gastronomy, in addition to promote tourism.

 

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry. We use our global experience and know-how to help accelerate the businesses of our foodservice and hospitality industry partners. Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they aim to delight their clients and consumers.

 

About Worldchefs 

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President. 

Worldchefs is a global authority on food, creating impact through these core focus areas: 

 

education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification; 

networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo; 

competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, 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.www.worldchefs.org

 

CONTACT 

Matthias BONNIN

Sales & Marketing Manager

WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD

Matthias@worldchefs.org 

mobile + 33 (0) 6 25 58 42 35

office + +33 (0) 1 80 06 58 30

www.worldchefs.org

www.worldchefs2018.org

www.howtofeedtheplanet.com

HQ: 15 Rue Tiquetonne, Paris, 75002

 

Mercedes Córdova

MC Comunicaciones

mercedes.cordova@mccomunicaciones.org

(02) 353-0462

0987166287

Categories
News Press Releases

Italian Chefs Federation Celebrated the 50th Anniversary in Rome

With a big party
organized last April 10th in the Capital, Rome, the Italian Chefs' Federation
celebrated its 50th anniversary. The party was preceded by the National
Assembly of Cooks, on April 9, which was followed by an elegant gala dinner at
Palazzo Brancaccio. The next day, with a solemn ceremony in the Capitol, the
seat of the Municipality, the Federation celebrated with numerous guests and
political and institutional authorities and the world of journalism. Present,
together with the national FIC president, Rocco Pozzulo, the world president
Worldchefs, Thomas Gugler.


FIC Press

(Dott. Antonio Iacona)

Categories
Blog News Press Releases

World Chefs Without Borders – Motivation & Inspiration “ How to Become a Great Professional Chef” by Willment Leong

World Chefs Without Borders – Motivation &
Inspiration “ How to Become a Great Professional Chef” by Willment Leong

 

Kuala Lumpur, Malaysia,
DATE: 14th April 2018

 

Active restaurant chefs, Culinary lecturers &
students

 

Chef Jackson feed back “Memorable inspiration no
chef should have big ego; prepared to work hard; plan for your career and learn
from the great chef”

 

On
13th April 2018, we had witness a group of 20-30 Malaysia chefs
preparing 600 diners raising fund to purchase culinary equipment and utensils
for poor students in their naked kitchen. This will enhance the teaching result
for the volunteer lecturers in the years to come where many Malaysian can be
benefited. Some volunteers had to drove back 300km to work on the next day
after their event by 10.30pm, some chefs travel to airport for another charity
event, chef volunteers skip work and close their restaurant cause to their
equipment and staffs had to move to the charity event. M.A.D Modern Art
Delicate Culinary Chef Club Malaysia had done a great deed to make a different
for other life even in a adverse situation.

 

14th
April 2018

 

World
Chefs Without Borders Culinary workshop where we have chefs from Johor,
Malacca, Penang, Ipoh…the distance apart is few hundred kilometres. A new venue
been select to suite our WCWB object; cost of rental is footed by Willment
Leong & KKYau after they pay themselves here.

Willment
passionately present the 3 hours program to inspire attendees how to be a
successful chef with passion WCWB way, a full house!!!

The
great chef mentality; How to plan for career path from apprentice to great
chef, Celebrity chef, Corporate chef, research chef and choice is many. The
summary is this world has no free lunch and success is only arrive after many
failures and sacrifices; learn from the successful chef, study them, prepared
to work hard, invest yourself in knowledge is the only way to stay in the game
of culinary world.

After
Chef Willment conclude his presentation with a loud applause from the floor,
KKYau announce WCWB would want to have 8 Young Chefs under 25 years old to be
on stage. Each of the young chef been give 5 minutes to recall what is most
touching their heart in the last 3 hours presentation on how to be a
professional chef. 8 of the young chefs present a very good view and opinion of
their own on stage what they career path guide by the great chef.

We
able to select to 4 young chefs as the winner; Chairman Willment present a
surprise prize to individual a fully paid Young Chef delegate to the congress
2018. So that happy ending where 4 Malaysian young chefs will be able to Bill
Gallagher Young Chefs Forum. Happy ending indeed for WCWB to see so many happy
faces and a not well to do young chefs can participates in their dream event-
Worldchefs Congress 2018.

 

ABOUT World Chefs
Without Borders

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by the World Association of Chefs
Societies (WORLDCHEFS)
.

Our mission is to support and mobilize our
global network of volunteer chefs to undertake initiatives providing education
and resources to those in need and afflicted by natural disasters.

Our programs fit into four key focus areas.
Through the Emergency Task Force chefs work with local rescue units,
mobile kitchens and other local programs.  In the Relief
Program
, chefs assist victims and aid local teams in disaster
areas.

The Development Program allows chefs to assist with the
establishment of training programs and infrastructure development. Chef
Ambassadors
 coordinate
events to grow awareness and/or raise funds for WCWB.

Worldchefs is a non-political professional
organization, dedicated to maintaining and improving culinary standards of
global cuisines.

CONTACT

Willment Leong, WCWB Chairman 

wcwb@worldchefs.org

Categories
News Press Releases

A Triumphant 25th Edition of HORECA Lebanon

HORECA, the annual
meeting place for the hospitality and foodservice industries, closed its doors
on March 23, 2018, rounding off a spectacular four days at Beirut’s Seaside
Arena. Spotlighting the latest innovations and trends in the hospitality and
foodservice industries, the event was hailed a resounding success, bringing
together more than 350 exhibitors from countries including Australia, Belgium,
Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon,
Nigeria, Turkey, Spain, Syria, UAE and the USA.

More than 30
international culinary, beverage and hospitality experts shared their expertise
during a jam-packed program of more than 25 daily events, competitions and
workshops including the Annual Hospitality Forum, which featured an impressive
lineup of speakers tackling tough topics in hospitality. Elsewhere, the Hospitality
Salon Culinaire and Junior Chef Competition boasted even more action with
additional competitions, providing a platform for young talents and
professionals to showcase their skills. HORECA’s other events included the
Lebanese Barista Competition, the Lebanese Bartenders Competition, the Bed
Making Competition, the Art of Service Competition, Atelier Gourmand and the
National Extra Virgin Olive Oil Contest.

Over 18,000 trade
professionals attended the 2018 edition of HORECA to discover the newest products
and to take advantage of the show’s unique networking opportunities.

Held under the
patronage of Lebanese Minister of Tourism, H.E. Mr. Avedis Guidanian HORECA’s
25th edition opened on March 20 under the theme “From Lebanon to the World,”
giving eminence to the country’s traditional flavors. During the ceremony,
five Lebanese pastry shops were honored by Hospitality Services and the
Syndicate of Owners of Restaurants, Night-Clubs, Cafes and Pastries, for their
pivotal role in elevating Lebanese cuisine. The recipients included: Amal
Bohsali, Hallab Qasr el Helou 1881, Al Baba Sweets, Douaihy and Rafaat Hallab.

Managing director of
Hospitality Services, Joumana Dammous-Salamé said, “The growth in attendees and
exhibitors year-on-year reaffirms HORECA’s position as the key trade-only event
in the region and the place where hospitality and foodservice professionals,
decision-makers, experts and participants unite. We are committed to providing
what the industry needs and build on our past successes.”

  

The Hospitality Salon Culinaire

For its 19th
edition, the Hospitality Salon Culinaire put the skills of more than 300 of the
most promising chefs to the test. Through four days of intense competitions,
challenges, live cooking and display contests, the culinary stars were chosen
by a panel of top international judges.

The Jury panel:

Organizing
Committee:

Joe Barza             
        The Lebanese Terroir
Culinary Artist

Maroun Chedid             Owner of Maroun Chedid SAL

Charles Azar          
      President of the delegation
of L’Academie Nationale de Cuisine Middle East and Gulf countries

The Jury:

Domenico Maggi           Continental Director for Europe South,
Italy

Francois Pozzoli            Best Craftsman of France “Baker”
2004, Founder of the World Bread Contest

George Damianou         President Cyprus Chefs Association

Guillaume Gomez          Best Craftsman of France, President of
the French Republic Chefs

Khalid Abu Eid               President of the Jordanian Chefs
Association

Lucien Veillet                  President of L’Académie Nationale de
Cuisine, France

Tarek
Ibrahim                 Certified Master Chef of Meat and
Livestock, Australia

Thomas A. Gugler          President
of the World Association of Chefs' Societies (WACS)

Henri Poch            
       Best Craftsman of France

Tony Kitous          
        Founder of Comptoir Libanais
Group, UK

Mehmet Gok                 Director of Culinary Dogus
Group Hotels Turkey

Samaan Hilal                  Head
of the Hospitality Salon Culinaire Kuwait, Managing partner Brainsteam –
Kuwait/Lebanon

Eric Briffard          
        Best Craftsman of France, Executive Chef and
Director of the Culinary Arts at Le Cordon 

                                     Bleu, Paris

Mohamad Mousa            Banquet
Chef, Four Seasons Hotel Damascus, Syria

Pascal Molines                Best Craftsman of France, World Champion
in Pastry, France

Zyad Hilal             
        Active member in Kuwait Chef
Club, Chaîne des Rôtisseurs, Academy national de cuisine,

                                    member
of  HORECA Kuwait Hospitality Salon
Culinaire organizing committee

Lebanese army
Competition guest judges:

Youssef Akiki           
Executive Chef Burgundy Beirut

Souheil Ghazal          Executive
chef at Le Royal Hotel – Beirut

Guest Chef:

Mustafa Seif             
Winner of Top Chef Middle East Season 2

 

Gold Winners:

Categories

ESTABLISHMENT

Participant'S
Name

MEDAL

Best Chocolate Egg

Curli-Q

Rida Abou Sari

1st
Gold

Phoenicia
Hotel Beirut

Hany
Meknas

Gold

 

Best Croissant (Cheese)

Lancaster
Plaza

Mohamad
Hamoud

Gold

 

Best Éclair

Casino
du Liban

Jean
Makary

Silver

Curli-Q

Rida Abou Sari

Silver

 

Best Macaron

Fulcrum
– LBACC sal

Ali
Khatib

Gold

 

 

 

 

Bread Creation (Best Baguette)

Four
Seasons Hotel Beirut

Khodor
Matar

Silver

Lily's

Rajeh
Sahmarani

Silver

 

Bread Creation (Gluten Free)

Oh!
Bakehouse sal

Barkev
Kasparian

Silver

 

Wedding Cake

Le
Royal Hotel Beirut

Elias
Fares

Gold

 

Open Showpiece

Le Noir Atelier du Chocolat

Michel
Kawzali

1st
gold

Le
Royal Hotel Beirut

Georges
Abou Kassem

Gold

 

Theme Celebration Cake

Patisserie
Lolita

Wissam
Chartouny

Gold

 

Three Plated Dessert Presentation

Four
Seasons Hotel Beirut

Rayane
Mouallem

1st
Gold

Le
Royal Hotel Beirut

Rami
Haddad

Gold

 

Fruits and/or Vegetables Carving

RATRACCC
S.A.R.L – Treats Caterers

Charbel
Abdel Nour

Gold

 

Cold Platter Of Fish (Terrine)

Le
Royal Hotel Beirut

Georges
Nohra

Gold

 

Six Course Set Dinner Menu

Le
Royal Hotel Beirut

Omar
Khoder

Gold

 

Burger Challenge

Le
Gray Hotel

Ahmad
Zayden

1st
Gold

Le
Royal Hotel Beirut

George
Abdo

Gold

Raouche
Arjaan by Rotana

Ali
Hammoud

Gold

 

Prunelle Senior Sandwich Challenge

Le
Royal Hotel Beirut

Joseph
Aoun

1st
Gold

Fulcrum
– LBACC sal

Afif
Kaaki

Gold

Phoenicia
Hotel Beirut

Mohammad
Zein

Gold

 

Hot & Cold Tapas

Phoenicia
Hotel Beirut

Ahmad
El Ess

Gold

Mystery Basket

SUD
Restobar

Fayad
Bakro

Gold

Jacks Creek Perfect Steak
Challenge

Phoenicia
Hotel Beirut

Jad
Khichen

1st
Gold

Four
Seasons Hotel Beirut

Elias
Abou Nader

Gold

Lebanese Sandwich

Phoenicia
Hotel Beirut

Bial
Marwan Fakhro

1st
Gold

Four
Seasons Hotel Beirut

Mohammad
Abou Arabi

Gold

Manouche Saj Challenge (Sweet)

Le
Royal Hotel Beirut

Elie
Sfeir

Gold

Revised Plated Lebanese Dessert

Le
Royal Hotel Beirut

Danielle
Ghazal

Gold

Two Course Lebanese Menu

Kempinski
Summerland Hotel & Resort

Hussein
Tabbaja

1st
gold

Mohammad
Mtayrek

Four
Seasons Hotel Beirut

Saad
Tarabay

Gold

Rabih
Ayad

Lebanese Army Competition

Officers
Club Jounieh

Antonio
Al Chalouhi

Silver

Nicolas
Metri

Ziad
Taleb

Hot & Cold Lebanese
Appetizers-Junior

Institut de Gestion des
Entreprises (USJ)

Carelle
Haddad

1st gold

Ziad
Hajjar

Ecole Hotelière Dekwaneh

Houssein
Tlayje

Gold

Elissa
Tabet

Ecole hoteliere -Tripoli

Mohamad
Assoum

Gold

Maamoun
Diab

Hospitality School – Bir Hasan

Ali
Tofaily

Gold

Malak
Bazo

Junior Chef Cooking Competition

Arts, Sciences & Technology University (AUL)

Majed
Abed Al Rahman

Gold

Chady
Chatila

Prunelle Junior Sandwich Challenge

Ecole
hoteliere -Tripoli

Rouba
Tarraf

1st Gold

Institut de Gestion des
Entreprises (USJ)

Michel
Naoum

Gold

American
University Of Technology (AUT)

Joseph
Saab

Gold

American
University Of Technology (AUT)

Joe
Khoury

Gold

American
University Of Technology (AUT)

Rena
Al Chaer

Gold

American
University Of Technology (AUT)

Rita
Chayban

Gold

Ecole
hoteliere -Tripoli

Ahmad
Chlaylet

Gold

 

Categories
News Press Releases

5th Annual Russian National Culinary Championship “Chef a la Russe” Triumphantly Reaches Climactic Conclusion

March
30, 2018: 


We
are delighted to announce that Russian National Culinary Championship “Chef a
la Russe” finale, which took place on March 21 – 23 at Metro Expo, Crocus
Exhibition Center, Moscow; has ended on March 23, after 3 days of passionate
work by 40 Senior Teams and 10 Junior Teams coming from all over Russia to
compete for numerous rewards provided by our gracious sponsors & partners,
medals, the Grand Prix Cup, and, of course, the ultimate prize – a 10 day
course at Paul Bocuse Institute, Lyon, France 
and nationwide recognition.

 

Those
3 days were but the last mile of grueling Regional Qualification Competitions,
held in multiple regions of Russia during the preceding year, thus ensuring
that only the best would have the once-in-a-lifetime opportunity to show their
skill and dedication to the art of cuisine.

 

After
4 fantastic years of unparalleled success, we have decided to celebrate the 5th
anniversary of the championship with the biggest roster of participants yet, as
well as invite a team of the best professional judges from all over the world,
led by Worldchefs President Thomas Gugler to set new standards for our chefs
for years to come.

 

Full
Judging Committee roster includes:

  • Judging Committee
    Chairman – Thomas Gugler, Worldchefs President
  • Viktor Beliaev, President
    of Russian Culinary Association
  • Alexander Prokopovich,
    Vice-President of Russian Culinary Association
  • Gert Klotzke, Chairman of
    Worldchefs Culinary Competition Committee, Sweden
  • Gilles Renusson,
    Worldchefs Culinary Competition Committee Patesserie Advisor, USA
  • Svetlana Ryskova, Baltic
    Culinary Association President, Latvia
  • Alan Payen, Mauritius
    Chefs Association President, Mauritius
  • Tahir Amiraslanov,
    Azerbaijan Culinary Association President, Azerbaijan
  • Zoran Velkovic, Serbian
    Culinary Association Vice-President, Serbia
  • Iztok Legat, Slovenian
    Culinary Association President (2004-2008), Slovenia
  • Tapio Laine, Head of
    Finland National Culinary Team, Finland
  • Kirill Sinichkin,
    Vladimir Regional Culinary Association Vice-President, Russia
  • Rustam Tangirov, T.R.
    Bar, MadLabBar Executive Chef, Russia

 

During
the final three day stretch of the tournament, the teams consisting of 3 chefs
(2 for Junior Teams) competed in “National dinner” category, which entails
preparation of 5 sets of 3 course dinner within 90 minutes that have to include
mandatory ingredients, chosen by the organizational committee. This year, those
were: Karelian trout for the starter, modern style lamb brisket for the main
course, and turnip for the dessert. However, the Grand Finale offered our
contestants a quite different and exciting challenge – “Mystery Black Box”,
which included mandatory ingredients (bull’s testicles for seniors, beef liver
for juniors), that were kept a close guarded secret until the very start of the
competition on the 3rd day.

 

We
are very well-pleased to say that our finalists have shown an enormous amount
of skill, professionalism, and know-how, thus ensuring that the prizes were
well-deserved. Our sincerest congratulations to our winners!

Senior
Teams

  • 1st place
    Altayskiy Krai Team – Sergey Ternov (Team Captain), Mikhail Khmelinin,
    Nikita Ushakov
  • 2nd place
    Sochi Team – Alexander Akmaev (Team Captain), Pavel Dubrovin, Pavel Ledrov
  • 3rd place
    Vladimir-Suzdal Team – Roman Zakharov (Team Captain), Anton Tolstoshein,
    Dmitry Sablin

Junior
Teams

  • 1st place
    Permskiy Krai Team – Valeria Vasilenko, Ilia Yarkov
  • 2nd place
    Volgograd Team – Nazim Ramazanov, Denis Almametov
  • 3rd place
    Moscow Team – Konstantin Dolgikh, Alexander Kuksa

 

We
would like to thank all of our partners and sponsors for providing an huge
amount of continuous support! We look forward to continuing our great
relationships with you, as well as invite anyone willing to attend or
participate in the championship next year!

 

 

About “Chef a la Russe”:

 

Annual
Russian National Culinary Championship “Chef a la Russe” has been co-created in
2014 between Russian National Association and Metro Cash & Carry Russia and
officially endorsed by Worldchefs.

 

For
more information, please visit www.chefalarusse.com
, www.dreamchef.ru

Media
Contacts: Viktor Beliaev, 7235441@mail.ru
; Alexander Prokopovich, alexprokopovich@me.com  ; Bogdan Protasov, protasov.b@gmail.com

 

Categories
News Press Releases

The Big Success of Italian Cuisine Championship

Four days of emotions and
competitions at Beer Attraction, in Rimini, with the Federazione Italiana
Cuochi

 

Rimini, 21 february 2018 Big success for the Italian
Cuisine Championship 2018

Four days of emotions and competitions for many
many Italian Chefs in Rimini, beautiful city and theatre of food and taste.
17-20 february: these were the days of Championship with Federazione
Italiana Cuochi
, IEG (Italian Exhibition Group) and Worldchefs,
with international judge Domenico Maggi and the Observer Yen Koh.
An international appointment with Chefs and their families. Great protagonist Made in Italy, Italian Culinary Tradition, cooking show and large innovations for this edition.
The competitions were: hot cuisine, cold cuisine, pastry, artistic cuisine. 


“Thank you
very much for your presence at our event, that is our most important
appointment in the year”: this is first Rocco Pozzulo’s comment,
national president of FIC. The innovations of this edition were: Trofeo
Miglior Allievo Metro
, for the young Chefs in the school; the winner was Tommaso
Bonseri Capitani
. The competition Special Boys Contest, with 14
clamorous boys and girls in cuisine with particular ability; the first was
“Pietro Piazza” School in Palermo; at the second “G. Gasparrini” School in
Melfi; at the third “Nelson Mandela” School in Castelnovo ne Monti (Reggio
Emilia). The 1° Gran Prix Mediterranean Cuisine, with the team Cipro,
Slovenia and Spain
: the first was Slovenia Team; at the 2° Cipro; at the 3°
Spain. And then, the Contest Mistery Box, with misterious ingredients. 


And now, the
Absolute Champions of 2018: K1, Paolo Rossetti; K1 junior, Marco
Tomasi
; K2 junior, Davide Cantù; Mistery Box, Salvatore e Gaetano
Intelisano
; D1 senior, Domenico Savio Pezzella; D2 senior, Luigi
Nastro
; D3 senior, Raimondo Esposito; D3 junior, Apicius Apicius;
Hot cuisine senior, Team Basilicata. Good luck and see you at the
Championship 2019! 



PRESS FIC (Dott.
Antonio Iacona) 

Press FIC:
tel. 06.4402178 Mail: rivistailcuoco@fic.it 

 

Categories
News Press Releases

Judging Seminar at HORECA Lebanon 2018

HORECA the annual
business meeting place for the hospitality and foodservice industries in
Lebanon, hosted a Judging Seminar on Wednesday 21 March 2018, a first for the
country.

The seminar was
led by Chef Domenico Maggi Chef, lecturer at the catering college in Bari
(Italy), who is known as an ambassador for Puglisi and Italian cuisine. Maggi
is a Worldchefs approved “A” judge and instructor for Judging
Seminars. He is also a Continental Director for southern Europe.

A total of 12 chefs
from Lebanon and the region attended the seminar and had the chance to
participate as shadow judges the next day during the Hospitality Salon
Culinaire competitions at HORECA.

As a result of the
training, the chefs were able to increase their knowledge and understanding of
judging and are now on track to work on their profile and fulfill the
requirements in order to become Worldchefs approved judges.

Categories
Blog Congress News Press Releases

Are you ready to meet us in Singapore for the Food & Hotel Asia?

Worldchefs honoured to be part of mega tradeshow
FHA – and making proud return to Asia for Worldchefs Congress & Expo in
2018!

Paris, France: Worldchefs is in
Asia from April 24 – 27, 2018, for the
Food&HotelAsia mega tradeshow synonymous
with the food and hospitality industry; and we are proud to be coming back
again soon – we will be hosting our hallmark biennial
Worldchefs Congress & Expo in Kuala Lumpur,
Malaysia, from July 11 – 14, 2018!


“Worldchefs Congress & Expo has been hosted by European and
Nordic regions in recent years, and we couldn’t be happier about coming back to
Asia,” said Worldchefs President Thomas Gugler. “Asia boasts the fastest
growing number of members in Worldchefs, and is a top rising economy. We see
today more and more appreciation about the Asian culture: there is so much to
learn as no two Asian countries are the same. We warmly invite you to join us
from July 11 – 14 , 2018 in Kuala Lumpur, Malaysia, and learn alongside us!” 

Worldchefs Congress & Expo – Asia on a Plate – is open to chefs from
around the world at all levels of the culinary profession. Register today at
www.worldchefs2018.org. Gain global networking opportunities, and learn from expert global
speakers who are industry pioneers offering cutting-edge insights for achieving
success in today’s culinary industry. Congress also boasts the Global Chefs
Challenge Series – where the world’s best chefs meet to compete in the
categories of Global Chef, Global Pastry Chef and Global Young Chef.


Worldchefs is still
accepting sponsors and exhibit partners!  Don’t miss your chance to expand your business
internationally. Our international audience including leading master,
executive, pastry chefs and new talents, as well as restaurant owners, food
producers, gastronomy opinion leaders, importing & exporting companies, and
more will gather under one roof from 5 continents for 5 days to learn, network
and grow. 


Exhibition space
bookings will be taken on a first-come, first-served basis. Contact Vicky Yap
at
vicky.yap@ubm.com for more information on
how you can use the unique marketing platform to gain access to the global
chef’s community.

The biennial Worldchefs Congress & Expo is a hallmark tradition of
Worldchefs and has been organised in over 20 cities across the world throughout
its illustrious 82-year history. For all the latest Worldchefs Congress &
Expo news, visit:
https://www.worldchefs2018.org.

A special thanks to our family of Worldchefs Congress & Expo.

-ENDS-



ABOUT WORLCHEFS CONGRESS & EXPO

The Worldchefs Congress & Expo is a
bi-annual must-attend global chefs event, which brings together more than 105
member countries to learn about the latest in worldwide culinary innovations, to
raise global culinary standards through idea-sharing, and of course to
experience unmatched camaraderie and networking. Worldchefs Congress & Expo
2018 – Asia on a Plate – is taking place in Kuala Lumpur, Malaysia between July
11 – 14, 2018.
www.worldchefs2018.org

 

 

 

 

ABOUT WORLDCHEFS

The World Association of Chefs' Societies, or Worldchefs, is a global
network of chefs associations first founded in October 1928 at the Sorbonne in
Paris. At that first congress there were 65 delegates from 17 countries,
representing 36 national and international associations, and the venerable
August Escoffier was named the first Honorary President of Worldchefs.

 

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.

 

To learn more about Worldchefs visit www.worldchefs.org

 

CONTACT

Matthias BONNIN

Sales and marketing manager

Worldchefs

matthias@worldchefs.org


Vicky YAP

Project Manager

UBM

Vicky.yap@ubm.com

Categories
Blog Congress National News Press Releases

The 38th biennial Worldchefs Congress arrives in Malaysia


The 38
th biennial Worldchefs Congress arrives in Malaysia

Headliners include Andre Chiang and the
‘Demon chef” Alvin Leung, as well as key speakers from around the world

 

15 Feb 2018 – The 38th biennial Worldchefs Congress celebrates the
association’s 90 year anniversary with an extra bang this 2018, with a stellar
line-up of iconic speakers, intense culinary action with the Global Chefs
Challenges  and a spectacular Expo with exhibitors.  With iconic
chefs such as Andre Chiang   (chef founder of Restaurant
ANDRE) and Alvin Leung (Executive Chef and co-founder of Bo
Innovation) set to share their expertise and dish out tips, it’s an event that
should not be missed.

 

For the first time, the Congress is hosted
by the Professional Culinary Association (PCA) and also the premier time it is
held in Malaysia.

 

Says Thomas Gugler, President of
Worldchefs, “The Congress is THE event for all chefs, when you can see
thousands of chefs from around the world gather in one place. It’s a time when
you can witness a unique mix of camaraderie, learning and progress. The
Congress committee has worked very hard to put together a fascinating
programme, and this would not have been possible without our sponsors.

 

Andy Cuthbert, Chairperson of the Congress
Committee shared, “We have been refining the programme of every Congress
edition to make it even more  relevant to the chefs of today. We are very
glad to have a diverse mix of speakers and activities, who will inspire the
chef of today, whether you have been in the industry for 30 years, or just two
years. 

 

Iconic Speakers

Headlining the line-up of speakers are the
two iconic chefs – Andre Chiang  (chef-founder of Restaurant ANDRE) and
Alvin Leung (Executive Chef/Co-Founder of Bo Innovation, Hong Kong).


For inspiration on how you can push your boundaries as a chef, sit in for Chef
Andre Chiang’s presentation:

 

« Octaphilosophy :
The Eight Elements of Restaurant Andre Uncover the Most Creative Ideas Behind
the Most Creative Chef », where he will share the thinking and concept
behind his celebrated culinary philosophy.

  

Chef Alvin Leung, the celebrity chef also
nicknamed as the “demon chef”, will shed light on how a chef can be successful
in running a restaurant. His restaurant, Bo Innovation, has scored Michelin
stars and multiple awards, carving a unique niche for himself.

 

 Other speakers and topics include:

 

Speaker

Topic

Sponsor

Dilhan C Fernando (CEO & Son of
Dilmah Founder) and celebrity chef  Peter Kuruvita

Tea Inspired Gastronomy by Dilmah

Dilmah

Edgar Buhrs

 “Rock ‘n’ Veal”

Van Drie

Eric Jose Olmedo Panal & Anisha Chai

Asia on the Platter: The Making of a
National   Gastronomy in Malaysia

Sunway University

Marcel Thiele 

(High End Gastronomy Expert & Spicehunter of Koppert Cress
B.V)

Quintessence of Creativity

Koppert Cress B.V.)

 Megawati Suzari 
Director of New Product Development, Scientific & Regulatory Affairs

Halal for Food Service
Ingredients & Compliance Throughout the Supply Chain

 

Fonterra

Rochelle
Schaetzl

Business Capability Development Manager
of Nestlé 

 Professional
Switzerland

Ensuring a
Sustainable Future of the Culinary Profession

 

 

Nestlé 

 Professional

Richmond Lim Beng Poh 
(Chef Culinology Officer of Singex-Singapore)

Culinology – Embrace the Future

 

 

 

Kwan Lui (Founder of At-Sunrice Global
Chef Academy, Singapore)

Train the Trainer with Digital Learning

 

 

Kwan Lui (Founder of At-Sunrice Global
Chef Academy, Singapore)

Rick Chee (Founder  & CEO, Food
Aid Foundation)

Connecting the World of Waste to the
World of Wants

 

 

 Jochen Kern

Berjaya University College, Director of
Culinary Arts Faculty

 

Oil : A Culinary Advantage

 

Malaysian Palm Oil Council

 

Charles Carroll

Executive Chef, Immediate past President
of Worldchefs

 Culinary Leadership, United States

Essence of Greatness

 

 

 

 


For full bios and topics, visit 
www.worldchefs.org

 

Global Chefs Challenges


The finals of the world’s most awaited global culinary challenge will take
place at the Congress. Over the past year, chefs from 70 countries have pitched
their skills against one another to land their spot in the finals. At this “Super
Bowl for Chefs” event, chefs will represent their continents and showcase their
best culinary skills.


For a profile of the competitors, visit the following links:


For Global Chefs Challenge

https://www.globalchefschallenge.org/GCC%20Competitors


Global Young Chefs Challenge

https://www.globalchefschallenge.org/GYC%20Competitors


Global Pastry Chefs Challenge

https://www.globalchefschallenge.org/GPC%20Competitors

 

Bill Gallagher Young Chefs Forum presented
by Nestlé  Professional 

The Bill Gallagher Young Chefs
Forum is an exciting program created for young chefs under 25 years of age.
Designed both to encompass a learning experience and the opportunity to create
friendship with fellow young chefs round the world, the programme has been
presented by Nestlé 

Professional for three years
running. There will be up close and personal sessions with special speakers as
well as a special programme created for the young ones.


About WORLDCHEFS

Worldchefs
is a thriving global network of more than 100 chefs associations, representing
professional chefs at all levels and across all areas of expertise worldwide.
Founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as
Honorary President, Worldchefs is a global authority on food. Worldchefs
establishes impact through leadership and action in three core areas: education 
includes our landmark Recognition of Quality Culinary Education program,
ongoing professional development & training, and the world’s first global
culinary certification; events & competition – Worldchefs
provides a gateway to global events and hosts the landmark biennial Worldchefs
Congress & Expo, home to the Global Chefs Challenge where the world’s best
chefs meet to compete; and Feed the Planet – delivers
humanitarian and sustainability initiatives which create better lives, better
food and better futures across the planet.

www.worldchefs.org


About Worldchefs Congress

This bi-annual event is owned by
WORLDCHEFS, the global authority of chefs, and co-hosted by the the
Professional  Culinary Association (PCA), the Worldchefs member in
Malaysia.   Having started 90 years ago  as an event where
members of the association gather for the board meetings, the WORLDCHEFS
Congress has gone through a revolutionary change since its 2012 edition in
Daejeon, Korea.


Since 2012,  the programme has grown to include more dynamic segments,
such as the inclusion of star chef speakers who share their insights and
experiences with fellow chefs.


For media enquiries, kindly contact:

Jenny Tan

Communications Manager

WORLDCHEFS Asia Office

E-mail: worldchefs@foodcult.com.sg

Tel: +65 9836 7653  

Categories
Art&Science News

Worldchefs & Electrolux Professional Renew the Art & Science Workshops in 2018

15 March 2018 – Worldchefs is proud to renew its
working partnership with Electrolux Professional in organising the Art &
Science Workshops for 2018.

Held at Electrolux Professional Centres of
Excellence across different countries and continents, the Art & Science
workshop series provides world-class seminars and demonstrations for chefs.
During the seminars, chefs will have the opportunity to create dishes with the
newest, state-of-the-art cooking technology, while networking and gaining
invaluable skills and advice from trained Electrolux Professional chefs.

Focusing on the core theme of the Cook&Chill
process, the Art & Science workshop aims to alleviate global culinary
standards, while educating chefs on the importance of incorporating sustainable
practices into their kitchens.

Based on the resounding success of last year’s
workshop, Worldchefs has extended the seminar to Canada and Thailand, and together
with Electrolux Professional are looking to expand the networking program to
new key markets and foster new relationships for deeper collaborations.

“In this day
and age, chefs need to straddle both the art and science of cooking, and the
Art & Science workshops have grown into a movement. This is why we are
happy to continue this partnership with Electrolux Professional, but to further
expand the reach.”, says Thomas Gugler, President of Worldchefs.

 

Worldchefs

The World Association of Chefs’ Societies, or
Worldchefs in short, is a dynamic global network of more than 100 chefs
associations representing chefs at all levels and across all specialties
worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable
August Escoffier as first Honorary President.

Worldchefs is a global authority on food, creating
impact through these core focus areas:

education –
includes our landmark Recognition of Quality Culinary Education program and the
world’s first global culinary certification;

networking –
Worldchefs provides a gateway to global culinary networking opportunities and
hosts the landmark biennial Worldchefs Congress & Expo;

competition –
Worldchefs upholds a list of certified judges, sets global standards for
competition rules, 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.

 

Electrolux Professional

Electrolux Professional,
part of the Electrolux Group, offers food service and laundry solutions for
professional users. Our smart products and worldwide service network make
customers’ work life easier and more profitable. With eight manufacturing plants
and 10,000 service technicians in over 140 countries, we conduct our business
in a sustainable way. In 2017, Electrolux Professional had global sales of SEK
7,7 bn and 2,900 employees. For more information, visit
www.electrolux.com/professional

 

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