Author: France

WORLDCHEFS WELCOMES Q INDUSTRIES INTERNATIONAL & LEGLE FRANCE AS PARTNERS WITH WORLDCHEFS AND AT THE WORLDCHEFS CONGRESS 2018

Post author By France
Post date March 6, 2018

Feb 15 2018: Worldchefs is pleased to welcome Q Industries International and LEGLE
France as official partners of Worldchefs and the Worldchefs Congress &
Expo 2018. As the official product sponsor at the Global Chefs Challenge,
Global Young Chefs Challenge and Global Pastry Chefs Challenge, Q Industries
and LEGLE France will be equipping the global competitors with their range of tableware
products

Q Industries International is a one-stop
destination for integrated hospitality solutions that takes care of all
procurement needs by collaborating with clients to devise the most innovative
and cost-effective solution that works best for their business. Based
in Singapore, and with offices in South East Asia, their extensive range of
products can be found in some of the most reputable hospitality establishments
all over the world.

Their products come in a multitude of styles,
designs and price points that cater to the unique requirements of their clients
in different sectors of the hospitality and food service industries. The
integrated services are designed to the simplify procurement process and
decision making from start to end.

Established in 1953, LEGLE France has a rich heritage born of 2 great Limoges porcelain
dynasties –

Lebouc (tracing back to the 19th century) and Legrand (1904). The brand is
synonymous for its high

fired, enamel glaze colours, which to this day remain
a part of the LEGLE’s trademark DNA.

1n 2000, the French government honoured LEGLE with the
prestigious Enterprise du Patrimone

Vivant (Living
Heritage Company), a recognition of the way in which LEGLE has maintained the

historic tradition of high fire colour enamels – an
exclusive technique of LEGLE, in the craftsmanship

of fine porcelain in Limoges. LEGLE is internationally
recognized by luxury hotels, best restaurants, the world’s most revered chefs and
discerning Food & Beverage specialists. Close collaborations and
exclusively created bespoke collections for top chefs include Umberto Bombana,
Paul Pairet, Chan Yan Tak, Lanshu Chen, Pino Lavarra, Toshiro Konishi, Julien
Royer and Akira Back amongst others.

Q Industries International and LEGLE France will be present at the
biennial hallmark Worldchefs Congress & Expo event – Asia on a Plate.
Register today for this must-attend global chefs event: find out more. Q Industries and LEGLE
France will supply their quality tableware to
the Worldchefs Global Chefs Challenge – where the world’s best chefs meet to
compete, along with other Worldchefs events and competitions.

Visit the following for more information:
Q Industries International

https://qindustries.com

LEGLE
France

www.legle.asia

ENDS

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

CONTACT

Matthias Bonnin

Director of Sales & Marketing, Worldchefs
matthias@worldchefs.org
mobile + 33 (0) 6 25 58 42 35

office + 33 (0) 1 46 87 65 10

About
Q Industries International

Established in 1987, Q Industries has delivered
products to new hotel and resort openings throughout Asia Pacific and elsewhere
around the world. From humble beginnings focusing on the Singapore market, we
have since moved further ashore with sales offices and warehouse facilities in
neighbouring countries like Malaysia and Vietnam. Our nearly 30 years of
experience in the hospitality industry has enabled us to have an extensive
global client network in countries that include India, Africa, and the Middle
East

Blog News Press Releases

Worldchefs Welcomes HUG On Board As Global Partner

Post author By France
Post date March 5, 2018

Worldchefs
Welcomes HUG On Board As Global Partner

DATE @ “d MMMM yyyy” 9 March 2018 – Worldchefs is pleased to announce a new partnership with Switzerland-based
food service giant, HUG, who will be recognized as a Global Partner of
Worldchefs, with exclusivity in the “prêt-à-garner” market.

Since 1877, Swiss family-owned HUG has lived by these values –
sincere, entrepreneurial and conscientious. The company was founded by Josef
Hug-Meyer, who created the
recipe for the iconic Swiss bread – Zwieback and since then, the company has been
managed by generations after. Through hard work and dedication, they have added
other biscuits and brands to form a major conglomerate that is synonymous with quality products in
the food industry.

“We’re excited to have HUG on-board as a global partner for
Worldchefs. For years, they have created quality products and this reputation means this is naturally a trusted brand for chefs
to work with,” said Thomas Gugler, Worldchefs President.

“HUG
have been a valuable partner to Worldchefs over the past years and we are
particularly proud to continue our close collaboration in the future.” Said
Ragnar FRIDRIKSSON, Managing Director

About HUG

The company history of HUG started over 140
years ago in a bakery in Lucerne. Josef Hug-Meyer laid the foundation stone for
success in 1877, with the discovery of the zwieback or rusk. Since then
countless other biscuits such as Läckerli, Willisauer-Ringli, DAR-VIDA
Crackers, biscuits for restaurants and hospitality, frozen snacks and Bricelets
have been added, partly by company take-overs. The takeover of Wernli AG from
Trimbach in 2008 enabled optimum expansion of the range to include biscuits
containing chocolate. Choco Petit Beurre, Japonais and Jura Wafers were
invented at Wernli.

HUG AG is a Swiss family company through and
through: with its three locations Malters, Willisau and Trimbach it is at home
in the heart of Switzerland and is now managed in the fourth generation by
Andreas and Werner Hug.

The recipe for the quality and good taste of
our products is in the hands of the people who work with them. True to our
motto:

Sincere, entrepreneurial and conscientious.

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.

Blog News Press Releases

Meat & Livestock Australia (MLA) joins Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo 2018

Post author By France
Post date March 5, 2018

Meat & Livestock Australia (MLA) joins
Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo
2018

NOVEMBER 2017: Worldchefs
is pleased to announce a new partnership with Meat & Livestock Australia (MLA),
which joins Worldchefs as Official Partner. In
addition, MLA is also Sponsor at Worldchefs Congress 2018, and will present an
educational 30 minutes presentation on the main stage.

Meat
& Livestock Australia Limited (MLA) delivers research, development
and marketing services to Australia's cattle, sheep and goat producers.
MLA has approximately 50,000 livestock producer members who have
stakeholder entitlements in the company.

“Meat & Livestock Australia
(MLA) has a longstanding relationship with the global chef community, and have
done extensive work in raising awareness about the quality of Australian beef.
It is an honour to have them as a partner and I look forward to the many
collaborations coming up with Worldchefs and MLA,” said Thomas Gugler,
Worldchefs President.

Meat & Livestock Australia will be
present at the biennial hallmark Worldchefs Congress & Expo event – Asia on
a Plate. Register today for this must-attend global chefs event: find
out more.

Visit www.mla.com.au for more information.

ENDS

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

Director of Sales & Marketing, Worldchefs
matthias@worldchefs.org
mobile + 33 (0) 6 25 58 42 35

office + 33 (0) 1 46 87 65 10

About Meat
& Livestock Australia (MLA)

Meat & Livestock Australia
Limited (MLA) delivers research, development and marketing services to
Australia's cattle, sheep and goat producers. MLA has approximately 50,000
livestock producer members who have stakeholder entitlements in the
company.

CONTACT

Rose Yong

Country
Manager for Malaysia, Singapore, Thailand, Brunei & Myanmar

Meat
& Livestock Australia (MLA)

T:
+6012 377 6867

Blog Company / Partner News

Peppadew International is proud to announce the launch of the 2018 Young Chefs Culinary Challenge

Post author By France
Post date March 2, 2018

Peppadew International (Pty) Ltd is proud
to announce the launch of the 2018 Young Chefs Culinary Challenge: a
competition providing young chefs in South Africa an opportunity to showcase
their creative culinary skills and broaden their food horizons!

Peppadew® is a brand that provides a range
of food products that are distinctive in taste, versatile in their usage, and
deliver endless opportunities to transform menus to be outstanding. Given these
well-known features of the brand, Peppadew® is asking young chefs to think out
the box, and put forward their best 3 course menu featuring Peppadew® as a basis
for being selected to partake in the final cook-off.

In order to get our young chefs inspired, two
workshops will be held before the entries are due, where the versatility of the
Peppadew® products will be demonstrated. The Top 6 finalists will be selected
based on their menus submitted, and from there the final cook-off will take
place.

This year’s grand prize is an all-expenses
paid trip to the Worldchefs Congress in Kuala Lumpur in July 2018 to attend the
Billy Gallagher Young Chefs Forum: a fantastic opportunity to interact with
Chefs from around the world and gain international culinary exposure!

Peppadew® is a proud supporter of the food
service and hospitality industry in South Africa, and feel that young chefs in
South Africa deserve every opportunity to enhance their culinary skills, and
showcase their talent. This competition will do exactly that, as it aims to promote
cookery amongst aspiring young chefs while providing inspiration for creative
culinary thinking.

If you are currently a young apprentice
chef, under the age of 25 and are passionate about growing your career in food
or know of someone who suits these requirements, the Peppadew® 2018 Young Chefs
Culinary Challenge is the perfect platform to demonstrate your full range of
culinary skills. To find out more about the competition, including access to
the Terms and Conditions and Entry Form, please visit the Peppadew® website at www.peppadew.co.za or Facebook page at https://www.facebook.com/PeppadewSA/
.

Blog News

Today we celebrate a Jewish holiday Purim

Post author By France
Post date March 1, 2018

Let us share our magic with
you today by celebrating Purim together with the recipe of Hamantaschen!

Story: Purim commemorates the salvation of the
Jewish people in ancient Persia from Haman’s
plot “to destroy, kill and annihilate all the Jews, young and old, infants and
women, in a single day,” as recorded in the Megillah (book of Esther). The most famous Purim food is hamantaschen, Yiddish
for “Haman’s pockets”, also known in Hebrew as oznay Haman meaning
“Haman’s ears.”

Recipe

Ingredients:

Dash
of salt

1
teaspoon baking powder

2
1/2 – 3 cups all-purpose flour

1
egg

1/2
teaspoon vanilla

1/2
cup sugar

poppy
seed or nut butter, for filling

2/3
cup pareve margarine or butter

Method:

Cream the shortening
with sugar. Add egg and continue creaming until smooth.

Add the vanilla. Stir
in the sifted flour, baking powder, and salt until a ball of dough is formed (a
food processor is excellent for this).

Chill for 2-3 hours,
or overnight.

Preheat oven to 375
degrees.

Taking 1/4 of the
dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut
circles of dough with a drinking glass or round cookie-cutter. With your finger
put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut
filling and fold into three-cornered cookies. (Press two sides together, and
then fold the third side over and press the ends together.)

Bake on a well-greased
cookie sheet 10-16 minutes, until the tops are golden.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.myjewishlearning.com/recipe/hamantaschen/

Photo credit: https://toriavey.com/what-is-purim/

Blog News

Today we celebrate a Hindu festival Holi

Post author By France
Post date March 1, 2018

Let us share our magic with
you today by celebrating Holi together with the recipe of Thandai!

Story

Holi, a Hindu festival, marks
the arrival of spring. Known as the Festival of Colour, it takes place over two
days, and is a celebration of fertility, colour, and love, as well as the
triumph of good versus evil.

Thandai is a sweet, creamy
milk drink, considered as a Holi staple, which as other Holi foods, is meant to
awaken the senses and keep the spirits high.

Recipe

Ingredients:

¹?₃ cup raw whole almonds

3 tbsp. melon seeds
(from ¹?₂ cantaloupe)

3 tbsp. poppy seeds

2 tbsp. raw cashew
halves

1 ¹?₂ tbsp.
raw shelled pistachios

4 cups whole milk

1 ¹?₂ cups
sugar

1 tsp. fennel seeds

10 black peppercorns

10 green cardamom pods

1 (1″) stick
cinnamon, broken into pieces

A few strands of
saffron (optional)

20 rose petals, plus
more for garnish

8 oz. floral gin,
preferably Hendricks

¹?₄ tsp. freshly grated nutmeg, as garnish

Method:

Combine almonds,
seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove
and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.

Bring milk to a boil
in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved;
set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″
skillet over medium heat until fragrant, about 4 minutes; let cool slightly.
Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk
mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture,
and strain through a fine mesh sieve, pressing on solids. Refrigerate strained
milk mixture until chilled. Stir in gin and divide between serving glasses;
garnish with grated nutmeg and rose petals, if you like.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.saveur.com/article/recipes/Thandai?src=SOC&dom=tw

Photo credit: https://phototrend.fr/2016/03/holi-15-photos-a-couper-le-souffle-du-festival-des-couleurs-en-inde/

News Press Releases

At-Sunrice GlobalChef Academy, A WORLDCHEFS Approved Culinary School, Announces Lopen Namgay Tenzin as its First Chef Christopher Christie Scholarship Recipient

Post author By France
Post date February 28, 2018

Scholarship honors Chef Christie
and continues his legacy and impact on the culinary world

SINGAPORE – January 18, 2018 – At-Sunrice
GlobalChef Academy, a Worldchefs Approved culinary school, is pleased to
announce Lopen Namgay Tenzin as the first recipient of their Chef Christopher
Christie Scholarship. Lopen Namgay is Principal of Phajoding Monastery in
Bhutan, a refuge for underprivileged or orphaned boys. Lopen Namgay will relay
his culinary skills and knowledge from his time with At-Sunrice in Singapore
back home where he will teach and mentor members of the Guide Association of
Bhutan. This partnership solidifies At-Sunrice’s commitment to culinary
education worldwide and continues the legacy of Chef Christie, the former
executive chef of Marina Bay Sands, as a culinary mentor and teacher.

Lopen Namgay will travel to Singapore
from January 21-February 11, 2018, for a three-week immersion study programme
where he will learn from leaders with At- Sunrice GlobalChef Academy. While
visiting Singapore, he will attend classes and receive hands-on training from
At-Sunrice chefs. He will learn how to make basic pizza dough and recipes and
prepare Asian and Western vegetarian cuisines. His visit concludes with a pizza
(without using oven) making competition and a certificate presentation before
traveling back to Bhutan to educate the young monks at the Phajoding Monastery
and members of the Guide Association of Bhutan.

According to the Tourism Council
of Bhutan, 209,570 travelers visited Bhutan in 2016. Bhutan trekking guides
embark on multi-day journeys, leading tourists across the country and cooking
for them along the way. Lopen Namgay will work with the guides and guide cooks,
teaching them foundation skills and techniques, including new and innovative
ways to prepare quality meals using the seasonal produce and vegetables of
Bhutan for international travelers.

“Teaching is at the core of the Chef
Christopher Christie Scholarship, and mentoring was important to Chef
Christie,” said Dr. Kwan Lui, founder and director of At-Sunrice GlobalChef
Academy. “Through his visit to At-Sunrice, Lopen Namgay will pursue his passion
for cooking while empowering him to be a teacher and further impact the
culinary landscape of Bhutan.”

At-Sunrice GlobalChef Academy’s Chef
Christopher Christie Scholarship remembers and honors Chef Christie and his
numerous contributions to the culinary world, in both Singapore and around the
globe. In addition to his time as executive chef of Marina Bay Sands, Chef
Christie mentored more than 200 At-Sunrice culinary students. He won the World
Gourmet Summit Award of Excellence in both 2014 and 2017. Chef Christie died on
June 30, 2017, after battling cancer. In October 2017, Dr. Kwan Lui was on a
trekking trip guided by Garab Dorji, the president of the Guide Association in
Bhutan, where she met Lopen Namgay while visiting the Phajoding Monastery.
Lopen Namgay and Chef Christie’s shared belief in the Buddhist faith and
culinary education made Lopen Namgay the ideal first candidate for the
scholarship program.

“Lopen Namgay’s visit brings together
several Singaporean culinary professionals who share in Chef Christie’s love
for food and passion to teach,” said Dr. Kwan Lui. “The Chef Christopher
Christie Scholarship Program is a way for us to carry on the legacy and teachings
of one of our culinary greats. It is yet another example of how culinary
education has the power to reach individuals in all corners of the world and
influence lives. We look forward to hosting Lopen Namgay, enabling him to
pursue his culinary passion and carry on these teachings to others in
Bhutan.”

Lopen Namgay completed his Master of
Buddhist Philosophy at Tango Buddhist University in Thimphu and a three-year
meditation in Genekha under the instruction of His Eminence Dorji Lopen. He has
previously held the position of head teacher at Phajoding Monastic
School.

At-Sunrice GlobalChef Academy will
continue to identify and host recipients of the Chef Christopher Christie
Scholarship to remember the culinary great.

At-Sunrice
GlobalChef Academy is a Worldchefs Approved culinary school. The Worldchefs Recognition of Quality Culinary
Education program seeks to recognize educational companies, associations and
institution's which offer culinary and pastry art programs of various design
and size and meet or exceed global standards for quality culinary education as
established by the Worldchefs Education Committee. Recognized companies,
associations and institutions share in the future development of Worldchefs
global standards as the list of recognized programs continues to expand around
the world.

FeedThePlanet FeedThePlanet - Blog News

HOW MANY PLATES OF FOOD HAVE YOU TOSSED AWAY THIS WEEK? Let's discover how sad this is

Post author By France
Post date February 28, 2018

On behalf of Worldchefs, Electrolux has worked on a Food Waste at Home Survey in 2016. The result is absolutely terrible and we need to change the way we deal with food. YES WE CAN #FeedthePlanet!

Take a look at the survey:

A family member decides he is too busy for dinner. You clean the fridge one day and discover your last week's curry has gone sour. These has become familiar scenes for households in Asia Pacific, where 80% of them regularly waste food at home, according to Electrolux's Food Waste at Home Survey 2016.

Polling 4,000 people of ages between 18 and 65 across 8 countries in the region, the Swedish appliance maker unveiled that 1/3 of surveyed household waste 1-2 plates of food per week. Since the region is home to 60% of the world's hungry, this amount of food waste is disheartening.

Wanna learn more about the survey result? Check the photos below!

#ThisIsWorldchefs #Electrolux #Aiesec #YESWECANFEEDTHEPLANET

News Press Releases

Great Success of Emirates Salon Culinaire (ESC) 2018

Post author By France
Post date February 28, 2018

Dubai, February 2018

The Emirates Culinary
Guild would like to announce the successful running of the Emirates Salon
Culinaire (ESC) 2018 from 18^th February 2018 till 22^nd
February 2018. The Salon this year was the celebration of the Emirates Culinary
Guild 25^th anniversary and to help with the proceedings the ECG
invited back the original Judging panel of 1993, chefs, Pierre Fonteyne, Marc
Debailleul and Heinz Kohler along with past President Mike lee, Past chairman
Pol Allaert, and executive committee members, Heinz Zucchelli, Andreas
Kurfürst, Mike Wunsch, Tony Fernandes, Francois Porte, and judges that have
been with the guild for more than 20 years, including Otto Weibel, Norbert
Girnth, Karl Heinz Haase, Marco Bruschweiler,
and the Presidium of World chefs led by President Thomas Gugler, Martin Kobald,
Cornelia Volino. Together with the president of the Guild Uwe Micheel and the
committee the 5 days was a memorable experience for all.

The competition was
held at the Dubai World Trade Centre during Gulfood. The competition saw over 1400
competitors from the United Arab Emirates, Maldives, Russia, South Korea, and
Bahrain, Sri Lanka, Turkey, Pakistan, Luxembourg, Young chefs from Germany, India,
Young chefs team from Canada to compete in 29 classes across all disciplines of
the Culinary arts, from Ice Carving, Practical cookery, static displays,
Emirati cuisine , cake decorating and Show Piece category’s.

28 International
Judges from all over the World came to judge alongside 12 UAE based judges
during the Culinary spectacular this year. The ESC is the largest Culinary
competition in the Africa and Middle East region and is endorsed by the World
Association of chefs Societies.

“The standard was
extremely high once again this year “said President of the Judges Chef Otto
Weibel who has been coming to the ESC
since 1993, President of the Guild Chef Uwe Micheel Director of Kitchens at
Radisson Bleu Deira Creek, said” we are proud to be able to put on such a great
competition that really shows the talents of our chefs here in the UAE and also
gives great opportunity for International competitors to come and compete alongside
our UAE chefs. The completion is growing in stature and to see of so many
international young chef teams come to the UAE is fantastic added Micheel

Guild Chairman Andy
Cuthbert, General Manager of Mina Salam Hotel, and Conference & Incentives
and Jumeirah Hospitality, added “ this year’s competition was a giant step for
the ECG and the salon with so many international chefs coming to compete said
Cuthbert, the inclusion of our old friends this year made the salon very
special to us and one that will be remembered for a long time added Cuthbert.

The winners of the
trophy’s this year came from many hotels and were:

Winner – Best Effort by an Individual Establishment Emirates Salon Culinaire Dubai 2018	Dubai World Trade Center
Winner – Best Effort by a Corporation Emirates Salon Culinaire Dubai 2018	Jumeirah Group
Winner – Best Arabian Cuisinier Emirates Salon Culinaire Dubai 2018	Anantara The Palm Dubai resort	Ali Bougi
Winner – Best Pastry Chef Emirates Salon Culinaire Dubai 2018	Sheraton Dubai Creek Hotel	Dinum Sankalpa
Winner – Best Kitchen Artist Emirates Salon Culinaire Dubai 2018	Jumeirah Burj Al Arab	Rohita Kumara
Winner – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Atlantis the Palm	Madhawa Chathuranga Galahitiya Arachchige
1st Runner – up – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Madinat Jumeirah C&I	Htay Lin
2nd Runner – up – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Ajman saray	Sanjoy Sarma
Winner – The Middle East Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Madinat Jumeirah C&I	Santu Gosh
1st Runner – up – Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Radisson Blu Deira Creek	Ahmed Tarek Abdelhamid Morad Elgamai
2nd Runner – up – Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Al Qasr Madinat Jumeirah	Kanishka Dilshan Goigoda Gamage

A total of 86 Gold Medals, 161
Silver Medals and 280 bronze medals were awarded
during the 5 day event.

The Emirates Salon
Culinaire is the largest Culinary Competition in the Guilds calendar, with the
East Coast Salon in Summer and the La Cuisine Du Sial held in December during
La Sial middle East in Abu Dhabi also attracting international competitors.

About the Emirates Culinary Guild

The Emirates Culinary Guild (ECG)
(www.emiratesculinaryguild.net) is the association of professional chefs of the UAE. It is a
non-profit-making organisation, organised by volunteers dedicated solely to the
advancement of culinary art in the UAE.

The
World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the
105-nation fellowship of the world's various professional chefs' organizations.

The
ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on
June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses
the ECG as the authorized professional culinary association for the UAE. The
ECG, thereby, has an international culinary focus and multi-national support
for the staging of its various competitions, seminars and events.

The
aims of the ECG, broadly, are:

To encourage and inspire young chefs
through training and competition.
To enhance internationally the culinary
prestige of the UAE.
To encourage UAE nationals to consider a
career within the hospitality industry.

With Culinary Regards,

Uwe Micheel

Guild President

Director of Kitchens

Radisson Blu Hotel, Deira Creek

News Press Releases

Dragan Unic supports Wales with Worldchefs Congress bid

Post author By France
Post date February 21, 2018

Culinary
Association of Wales

February 21, 2018

Wales’ bid to host the Worldchefs Congress in
2024 is being supported by the organisation’s continental director for Northern
Europe.

Dragan Unic, from Sweden, said he hoped Wales’
bid would be successful and praised the Culinary Association of Wales (CAW) for
hosting a very successful European chefs’ conference at the Celtic Manor
Resort, Newport last May.

The CAW is keen to bring the global event to
the new International Convention Centre at the Celtic Manor Resort. They are
both working with the Welsh Government on the ‘Team Wales’ bid.

“I think Wales is on the right track to become
a culinary destination,” said Mr Unic. “After years of not being on the world
culinary map, people are starting to talk about Wales.

“We had our European chefs’ conference here
last year and I do my best to push for Wales in any way I can. It will be great
if Wales can hold the Worldchefs Congress because it will be in my region.

“Member countries like to attend a well
organised congress and we know that Wales can deliver. There was a real buzz
following the European conference in Wales, especially from countries that were
unable to attend.

“I love Wales and hope to return with my wife
to see more of the country.”

Mr Unic was in Wales as a guest of the CAW to
judge at the Welsh International Culinary Championships at Gr?p Llandrillo Menai’s, Rhos-on-Sea
campus last week.

He presented CAW and president Arwyn Watkins
with the Worldchefs Continental Director’s Culinary Friendship Award.

It was his third visit to the event and he was
impressed by the progress made by competitors.

“I have seen the amazing progress made by
students over the past three years,” he said. “The thing I enjoy the most is
seeing the progression of young people.

“I am particularly impressed by the progress
made by the Junior Culinary Team Wales. They have moved to a totally different
level since last year and I think the team has great potential.”

At last year’s WICC, he picked out a young
chef, Sarah Davies, for special mention and invited her to travel to Sweden to
gain experience working in his business.

Although she had been unable to take up the
invitation, Mr Unic was pleased to see that she was now a member of Junior
Culinary Team Wales. “The development that she has made in one year is totally
amazing,” he added. “She’s a fantastic young chef.”

Two years ago, he selected Faye Norris as the
stand out competitor and she has just returned to England to work at the Moat
House, Stafford after spending eight months working in his business.

This year’s WICC attracted 370 competitors over
four days and brought together all of Wales culinary competitions in the same
venue for the first time.

In addition to the National and Junior Chef of
Wales finals, the Battle for the Dragon contest and Cake Cymru, the culinary
finals of Skills Competition Wales and the Major International Regional
Competition were held.

“It totally makes sense that all the
competitions are held at the WICC because it exposes the competitors to
networking opportunities and enables them to engage with employers,” said CAW
president Arwyn Watkins. “They are showcasing their skills like they would in a
real-life situation.”

The main WICC awards were presented at a dinner
held at the Llandudno Bay Hotel, Llandudno, which was attended by Lesley
Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs.

The winners were: The
results were: Junior Chef of Wales, Arron Tye, Carden Park, Chester. National
Chef of Wales, Tom Westerland, Lucknam Park, Colerne, Chippenham. Battle fort
the Dragon, England national junior team. Best static display, Hefin Roberts,
executive chef at Bodnant Welsh Food Centre, near Conwy. Best in show live
classes, Chloe Lloyd Hughes, North Warwickshire and Hinckley College. Best team
live, Loughborough College. Ecolab award for best overall hygiene excellence,
Sophie Atter, Coventry College. Eric Bruce Award for best junior, Ellie Butler,
Shrewsbury College. Best college, North Warwickshire and Hinckley College.

The WICC is organised by the CAW and main sponsor is Food and Drink Wales, the Welsh
Assembly Government’s department representing the food and drink industry.

Other sponsors include Meat Promotion
Wales/Hybu Cig Cymru, Castell Howell, Major International, Harlech Foods, H. N.
Nuttall, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick Knives.

Ends

For more information, please contact Arwyn
Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or
Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Picture captions:

Junior Chef of Wales winner Arron Tye with Dragan Unic.

Dragan Unic (right) presents the Worldchefs Continental Director’s Culinary Friendship Award to Arwyn Watkins, Culinary Association of Wales president.

Hefin Roberts, executive chef at Bodnant Welsh Food Centre, with the award for best static display.

Loughborough College, winners of the best team live award.

North Warwickshire and Hinckley College receive the award for best college from Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs.

Chloe Lloyd Hughes from North Warwickshire and Hinckley College with the award for best in show in the live classes.

Ellie Butler from Shrewsbury College with the Eric Bruce Award for best junior.

Dragan Unic (left) with fellow judges of the Junior Chef of Wales final Nick Davies, Michael Evans, Danny Burke and Colin Gray.

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