Author: France

HORECA Kuwait Reaches New Heights

Post author By France
Post date February 5, 2018

With the conclusion of
HORECA Kuwait’s seventhedition, the country’s premier food and hospitality
platform and all-in-one meeting place for industry players attracted thousands
of visitors eager to leverage its networking opportunities.

The 2018 HORECA Kuwait
exhibition, which took place from 15-17 January 2018 at Kuwait International
Fair, gathered more than 100 exhibitors and shone a bright light on the
nation’s food and hospitality industries through countless competitions and
events.

At the Hospitality
Salon Culinaire, more than 300
talented chefs showed off their skills to a jury of international expert chefs,
while the Hospitality Forum invited top industry experts from across the region
for a series of debates tackling hot topics such as the emergence of food
delivery platforms and the increasing number of food enthusiasts and local
restaurateurs championing Kuwait as a major culinary destination. Elsewhere, seminars
were conducted by Boecker on food safety and an educational food presentation
by the South African Embassy was also delivered.

The third and final
day of the HORECA Kuwait 2018 exhibition was full of activities, including an
honoring ceremony for the winners in the international cooking competition.

The competition’s jury
panel, comprising of 12 experts announced the winners’ names noting.. The jury
also announced that Kuwait Sheraton Hotel won the highest number of gold
medals, as seven of its chefs won first place in various competitions they took
part in.

The panel added that
the competitions highly appealed to visitors who enjoyed watching chefs carve
works out of chocolate, ice and fruits.

The Hospitality
Salon Culinaire Jury panel:

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

Charles Azar Pastry
Chef Consultant and President of the delegation of the Academie Nationale de
Cuisine Paris , Middle East and the GCC

Thierry Bamas “Best
Craftsman of France “Pastry Chef” (2011), European Pastry, Sugar and Frozen
Dessert Champion (2010)”

Cynthia Bitar Executive
Chef & Owner at Nazira Catering, and Active Member of the” Academie
Nationale De Cuisine Paris”

Eric Briffard “Best
Craftsman of France 1994

Executive Chef and
Director of the Culinary Arts at Le Cordon Bleu, Paris

Maroun Chedid Managing
Partner of Maroun Chedid sarl

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

Paul Hage Group
Culinary Director at Al Habtoor Hospitality Group

Tarek Ibrahim Certified
Master Chef of Meat and Livestock Australia Egypt/UAE

Martin Kobald Global Master Chef and Vice
President of the World Association of Chefs' Societies (WACS)

Faisal Al – Nashmi Executive
Chef & Co-Owner of Al Makan United Company

Soundararajan
Palaniappan “Corporate Executive Chef of Mahindra
Holidays and Resorts India

Chairman Marketing
committee (WACS) General Secretary of the Indian Federation of Culinary
Associations “

Jacques Rossel
Culinary Operation Manager at the Royal Academy of Culinary Arts, Affiliate of
Les Roches, Amman

GOLD WINNERS:

Categories	Establishment	Participant’s Name
Best Éclair	Lumiere co for sweets and confections	Payagalage Randika Pushpa Ruwan
Bread Creation & Morning Goods (croissant, Danish, Brioche)	Crowne Plaza & Holiday Inn Al Thuraya City	Prakash Panth Sharma
Chocolate Carving	Gourmania International	Lalantha Fernando
Chocolate Carving	Symphony Style Hotel	G. Chinthaka Sandaruwan
Petit Four & Praline	Marina Hotel Kuwait	Ranga Gayan Wijesekara
Six Course Set Dinner Menu	Sheraton Kuwait	Abdulrazaq Tijani
Themed Celebration Cake	Sheraton Kuwait	Tarak Das
Three Plated Dessert Presentation	Marina Hotel Kuwait	Ranga Gayan Wijesekara
Three Plated Dessert Presentation	Jumeirah messilah beach hotel & spa kuwait	Prashan Madusanka
Wedding Cake	Sheraton Kuwait	Nikini Suriyage
Asian Cuisine	Sheraton Kuwait	Muralidhar Savarapu
Asian Cuisine	Alshaya – Asha's	Rajendra Singh
Sushi Competition	Maki Group	Indika Udaya Kumara Dissanayaka Mudiyanselage
	Maki Group	Jayasena Batagama Arachchige Don
	Sheraton Kuwait	Ismael Alvior

Kuwaiti Traditional Dish	JW Marriott	Anfal A E M Al Rakhis
Plated Date Dessert	Millennium Hotel & Convention Center	Chamas Antony Ranasingh
Fresh Pasta Competition	Sheraton Kuwait	Abin George
Fresh Pasta Competition	Alshaya IHOP	Rohan Agarwal
Ice Carving Competition	Crowne Plaza & Holiday Inn Al Thuraya City	Prabhath R. Abegunawardhana
Fruit & Vegetable Carving	Millennium Hotel & Convention Center	T.V Wasula Saman
	Sheraton Kuwait	Tarak Das
	Symphony Style Hotel	G. Chinthaka Sandaruwan

Provided by: Hospitality Services

Blog News

Let us share our magic for the special International Holy Day: The Chandeleur

Post author By France
Post date February 2, 2018

Story:

La Chandeleur is a religious holiday in France that nowadays sees a lot of people eating a lot of crêpes. Now let us ask ourselves the following questions:

Why Crêpes?

Well it is very interesting to know that it was a good way to use up the extra wheat ahead of the new harvest. And symbolically, it looks like a sun, so it was a reason to rejoice as the days started to get longer.

Why February 2^nd?

The date actually marks when Jesus was presented at the temple in Jerusalem. Before becoming a religious holiday, Chandeleur stemmed from several pagan traditions celebrating the fertility of the earth and the beginning of the end of winter.

It's said that in the 5th century, Pope Gelasius I started the Festival des Chandelles on this date, a candlelit procession through the streets of Rome that culminated in placing the blessed candles in the churches. Gelasius linked this custom to crêpes by handing out galettes (a type of salty crêpe) to poor pilgrims who arrived in Rome that day.

Recipe (For 30 Crêpes)

Preparation: 2 hours

Ingredients:

500 g flour

2 tablespoons of sugar

100 g butter

2 g salt

1 l milk

5 big eggs or 6 medium size eggs

Sunflower oil for the fryingpan

1 apple for 2 crepes

20 g butter for 2 crepes

15 g brown sugar for 2 crepes

Method:

Melt gently the butter in a pan.

In a large bowl or in your food processor bowl, pour the flour, salt and sugar.

Add the eggs and whip until you get an homogeneous mixture.

Add slowly the milk while still whipping. Be carefull not to make any lumps at this stage!

Add the melted butter and whip.

You can pour the batter through a strainer to make sure there's no lumps.

Set aside in the fridge for 1 hour.

Meanwhile, adjust the apple, butter and brown sugar quantities according to the number of caramelized apple crepes you want to bake.

Peel and cut the apples in cubes.

Melt the butter in a frying pan and stir fry the apples at high heat

When the apples start to golden, add the brown sugar and cook some more. Set aside.

After one hour, heat the frying pan with some oil, pour a ladle of batter. Once golden underneath, flip the crepes over and cook some more.

When the whole batter is cooked, enjoy!!

News Press Releases

New arrival on our big family of partners: Malaysian Palm Oil

Post author By France
Post date January 31, 2018

Malaysian Palm Oil Council joins Worldchefs as Program Partner & Speaker
Sponsor for the Worldchefs Congress

NOVEMBER 2017: Worldchefs is pleased to announce a new partnership
with Malaysian Palm Oil Council (MPOC), which joins Worldchefs
as Program Partner. At the Worldchefs
Congress 2018 in, Kuala Lumpur, Malaysia, MPOC is also Speaker Sponsor and will
present the main speaker and well-respected culinary figure Jochen Kern
(Director of Culinary Arts Faculty, Berjaya University College) at the Congress.

MPOC promotes the market expansion of Malaysian palm
oil and its products by enhancing the image of palm oil and creating better
acceptance of palm oil through awareness of various technological and
economic advantages (techno-economic advantages) and environmental
sustainability.

“Worldchefs is very excited and proud to hold our
Congress in Malaysia. The country is known for its rich culture and diversity,
and I know my fellow chefs who will fly in from around the world cannot wait to
discover the unique ingredients and flavours Malaysia offers. It is our pleasure to have Malaysian Palm Oil Council
on board, and we all look forward to learning about the benefits of the palm
oil produced in Malaysia,” said Thomas
Gugler, Worldchefs President.

Malaysian Palm Oil Council 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.mpoc.org.my 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

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

office + 33 (0)
1 46 87 65 10

About Malaysian Palm Oil Council

CONTACT

Suzanna Binti Mohamed Dahan

Manager, Promotions & Branding

2nd. Floor, Wisma
Sawit,
Lot 6, SS6, Jalan Perbandaran,
47301 Kelana Jaya,
Selangor Darul Ehsan,
MALAYSIA.

Tel : 603 – 7806 4097
Fax : 603 – 7806 2272

Company / Partner News

"Tea is to the body as music is to the soul" Earlene Grey! Let's give Dilmah a huge warm of applause for their 30 years young birthday!

Post author By France
Post date January 29, 2018

Dilmah Celebrating 30 Years

Taste. Goodness. Purpose. No compromise.

We are a family tea company, established
by Merrill J. Fernando, the first grower from any tea producing country in the
world to offer tea grown, ethically made and packed at source under his own
brand. Our teas are handpicked, made in the traditional, artisanal way and
packed fresh, to protect flavour and goodness. Tea is a deliciously indulgent
natural herb, and as a family with a passion for tea, we will never compromise
on taste and natural antioxidant goodness in fine tea.

We believe that business is a matter of
human service, and that philosophy defines every aspect of Dilmah. Using
earnings from the sale of Dilmah Tea, we are changing the lives of thousands
each year through the work of our MJF Foundation. Our teas are packed in a
Carbon Neutral facility and Dilmah Conservation shares the success of Dilmah
with Nature, through our environmental conservation, education and restoration
projects. That is our Purpose.

This year we celebrate 30 years of
uncompromising commitment to the founding principles of Dilmah, so that with
every sip of Dilmah that you enjoy, we offer you Taste and Goodness and at the
same time fulfill our Purpose by doing so with respect for nature while
bringing a smile to the faces of the less privileged.

#HappyBirthday #ThisIsWorldchefs #BestPartner

Congress News

Are you ready for the Super Bowl for Chefs ? Listen to Charles CARROLL podcast, this Chef is amazing!

Post author By France
Post date January 29, 2018

Chef Charles CARROLL has something to say to you all on this podcast*

Get ready for Worldchefs Congress & Expo 2018

Join us in celebrating 90 years of being at the
cutting edge of culinary experience

Join the
celebration!

Join us at
Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia and get set for a
gastronomic journey that will inspire your plates, your minds and your culinary
souls. This is a three-day event featuring industry leaders in food and
beverage as well as complete solutions for industrial kitchens. It is the
premier showcase for culinary innovation!

Malaysia is
delighted to welcome the World Association of Chefs to the vibrant city of
Kuala Lumpur. World Association of Chefs, the world-renowned trade association
for culinary professionals worldwide, will be hosting their eagerly anticipated
biennial event, the Worldchefs Congress & Expo, a truly global gathering of
the most in culinary body worldwide.

Join us as
visitors to gain invaluable insights into leading industry solutions. Join us
as exhibitors to gain unlimited opportunities to develop connections with
leading suppliers and elite professionals. Join us to make valuable
professional connections, while gaining up-to-the-minute knowledge of your
field.

*http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&expiration=1517211437&hwt=3d67d41e35b8c9bebf03abe8932407f5

Blog News

Are you ready to discover the Lamb Shoulder Roast of the Australia Day!

Post author By France
Post date January 26, 2018

Today is a special day for our friends in Australia!

This is the Australia Day!

Story:

230 years ago, 230
years ago, Captain Arthur Phillip, commander of the First Fleet
of eleven convict ships from Great Britain, and the first Governor of
New South Wales, arrived at Sydney Cove on 26 January and
raised the Union Jack to signal the beginning of the colony!

For
that special day, we would like to share our magic by showing to you how to
cook a Lamb Shoulder Roast.

Recipe (Serves 4)

Preparation: 15 minutes | Cook: 90 minutes

Ingredients:

2.2 pounds/1 kg lamb shoulder

8 potatoes

2 large sweet potatoes

2 white onions

1/4 cup olive oil

2 1/2 teaspoons sea salt

6 cloves garlic (cut into slivers)

6 sprigs fresh rosemary

Garnish: mint sauce

Method:

Heat
the oven to 290 F.

Cut
the potatoes and sweet potatoes into 1-inch-thick slices.

Cut the onions in
half and then place vegetables into a baking tray.

Drizzle
the vegetables with olive oil and sprinkle with some salt. Place the tray in
the oven on the bottom rack and roast.

Rub
the lamb with olive oil and then sprinkle with sea salt.

Use
the point of a sharp knife to make small incisions all over the lamb.

Place
the garlic slivers and rosemary springs in the holes.

Place
the lamb on the middle oven rack with the vegetable baking tray beneath it to
catch drippings.

Roast
for 90 minutes. Test meat to see if it's done by slicing it in the thickest
part. Remove from oven and transfer to a plate to rest. Cover lamb with foil
and let it sit for 10 minutes.

Serve
with roasted potatoes, onions, and mint sauce.

Blog News

Enjoy the Chinese New Year with Dilmah & Worldchefs

Post author By France
Post date January 26, 2018

This Chinese New Year, feast upon “Prosperity Toss/Yu Sheng with Sencha Plum Sauce. This dish serves 10 and is very easy to make! For ingredients and method, Read our publication, ” Tea Inspired Festivites”. Available for purchase at https://shop.dilmahtea.com/tea-inspired-festivities #ThisIsWorldchefs #BestPartner

Blog News

Certification Fast Track – A Benefit for Recognized School Graduates

Post author By France
Post date January 22, 2018

WHAT IS FAST TRACK CERTIFICATION?

Fast Track Certification allows qualified candidates to
become automatically eligible for the Worldchefs Global Culinary Certification.
In just a few simple steps, candidates can make their existing qualifications
go global!

There is a number of paths to the fast track route, but
to be eligible applicants must hold a ‘qualifying certificate’, meet the
conditions outlined for each level, and pay the application fee.

Graduates of
1-year programs recognized by Worldchefs are eligible for Certified
Professional Cook (Commis Chef) and graduates of 2-year programs and longer can
apply for Certified Chef de Partie.

Worldchefs and Fast Track Program:

· Kai Ping
Culinary School in Taiwan has certified over 200 graduates using the Worldchefs
Fast Track Program: http://www.kpvs.tp.edu.tw/modules/tad_book3/page.php?tbdsn=198

· Culinary
Trainer School in Ecuador has certified their first class of over 100 graduates: at chef de Partie level http://www.ctsculinaryschool.org

· Karachi
Institute of Culinary Arts in Pakistan is our newest member of the Fast Track
Program: https://kica.com.pk

Become a member of Worldchefs Fast Track
Program now! https://www.worldchefs.org/Certification/fasttrack

News Press Releases

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

Post author By France
Post date January 20, 2018

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

The Worldchefs
President Thomas Gugler, the Board of Directors, all our worldwide Community of
Chefs and the office team is deeply saddened by the loss of Monsieur Paul Bocuse
today! Our thoughts go out to his family and friends on this sad day for the
cuisine!

Monsieur Paul was a French chef based in Lyon who was known
for the high quality of his restaurants and his innovative approaches to
cuisine Former student of Eugenie Brazier also called “La Mère Brazier”, Paul was one of the most promising chef working on the “Nouvelle Cuisine”

Monsieur Paul was really committed to the French Gastronomy. He trained some of the
best chefs that are performing nowadays. Since 1987, the Bocuse d’Or was seen
as the most prestigious award for Chefs around the world. Monsieur Paul himself received
numerous awards throughout his career, including the medal of Commandeur de la Légion
d'honneur.

The culinary
institute of America honoured Monsieur Paul in their Leadership Awards Gala
on 30 March 2011. He received the “Chef of the Century” award. In
July 2012

In 1975, he
created “La soupe aux truffes” for a presidential dinner at the Elysée
Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon
as Soupe V.G.E. VGE being the initials of former president of France Valéry
Giscard d'Estaing.

Monsieur Paul's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges,
near Lyon, which has been serving a traditional menu for decades. It is one of
a small number of restaurants in France to receive a three-star rating by the Michelin
Guide. He also operated a chain of brasseries in Lyon, named Le
Nord, l'Est, Le Sud and l'Ouest, each of which specializes
in a different aspect of French cuisine.

In 2004 the
Institut Paul Bocuse Worldwide Alliance was created. In 2014 the Alliance
brought together, in Lyon school and university students of 14 nationalities
for a course.

Monsieur Paul died on
20 January 2018 in Collonges-au-Mont-d'Or; in the same room above his
restaurant, L'Auberge du Pont de Collonges in which he was born in 1926.

“Monsieur Paul represented the French gastronomy worldwide with his techniques, his
knowledge and his commitment to the people he trained. Monsieur Paul is a Chef
among Chefs and my thoughts go out to his son Jerome and his daughter Françoise.”
Said Thomas Gugler, President of Worldchefs.

Blog News

Welcome to our guide of pairing Dilmah Tea with Cheese!

Post author By France
Post date January 18, 2018

Pairing Dilmah Tea with Cheese

Tea, like wine, has a wide spectrum of taste depending on the type, terroir and flavour. Pairing cheese with tea completes the flavour on palate and completes the experience. The bacteria and enzymes in cheese helps digestion, so does tea, which makes tea and cheese a wonderful and a healthy pairing! To create good pairings, it is important to feel and understand the relationship between the taste of cheese and tea.

•Complementary tastes – with similar flavours / textures / components working together.

•Contrasting tastes – where two distinct flavours / textures / components show off each other.

Simple guidelines to create tea and cheese pairings to suit your palate:

•Complex, rich tasting, stronger character tea stands up well to blue veined cheese that has an assertive taste.

•Strong, dark black tea with malty flavours marries well with creamy cheese since the weight of the tea and the richness of the cheese are matched.

•Malty / low grown teas pair well with strong flavoured cheeses such as smoked cheeses & aged cheeses.

•Pepper in cheese renders a spicy note, so the cheese finds a good foil in a fruity tea, sweetened or not.

•White and green teas contain less aggressive and less astringent tasting polyphenols, hence they are thought to be more difficult to pair with cheese. However, vegetal notes of green teas mirror some of the grassy nuances in certain cream cheeses.

•Green teas & oolong teas take well to herbed cheese and flavoured cream cheeses.

•Tea with lemon or herbal teas can be a good match to tangy goat or aged cheeses.

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Story:

When the whole batter is cooked, enjoy!!

Dilmah Celebrating 30 Years

Taste. Goodness. Purpose. No compromise.

Today is a special day for our friends in Australia!

This is the Australia Day!

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

Pairing Dilmah Tea with Cheese

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