Categories
Blog

Chefs Association of Pakistan & COTHM host world’s largest chefs’ gathering

Chefs Association of Pakistan (CAP), with the strategic partnership of College of Tourism & Hotel Management (COTHM), Chocolate Academy, and Diet Studio and the endorsement of Worldchefs celebrated International Chefs Day with unprecedented grandeur at Alhamra Hall 1, Mall Road, Lahore.

This momentous occasion, graced by the presence of esteemed guests and a record-breaking gathering of over 2500 culinary professionals, showcased the culinary excellence and talent that Pakistan has to offer. The event not only promoted the culinary prowess of Pakistan but also took the bar high in the respect of the ‘white jacket’ in the world.

The event was presented by Nestle Professional, powered by Young’s Food and Shangrila Foods, and executed in association with KnN’s and Ambassador Commercial Kitchen Equipment. Pakistan’s number-one fast food brand Cheezious joined the event as Industry Partner.

The day commenced with a spectacular chefs parade, setting the stage for an unforgettable celebration of the culinary arts; Minister of State for Tourism, Wasi Shah, graced the occasion as the Chief Guest.

CAP President Ahmad Shafiq delivered a warm welcome address, expressing his delight in hosting the talented chefs and urging them to join the ranks of CAP. He acknowledged the role of Worldchefs in bringing awareness among the masses about the chefs’ profession and uniting the chefs of the world under one umbrella. He also appreciated International Chefs Day 2023’s theme ‘Growing Great Chefs’ and said that the world needs to work on the training of young chefs and COTHM in Pakistan is already doing this service, considering it as an obligation. He also unveiled an exciting announcement – the Pakistan International Culinary Championship (PICC), scheduled for February 13, 14, 15, 2023, promising to be a prestigious culinary event of international repute.

A highlight of the evening was the induction of CAP’s executive committee members, who took an oath from President Ahmad Shafiq and were presented with chef belts, signifying their commitment to the culinary craft.

The crowning moment of the event was the Chefs Achievement Awards – Lahore, 2023, where outstanding professional chefs were honored with beautiful trophies in various categories. Chief Guest Wasi Shah, CAP President Ahmad Shafiq and CAP Senior Vice President Waqar Ilyas presented the awards to these deserving recipients, acknowledging their exceptional contributions to the culinary world.

The festivities came to a sweet conclusion with a delightful cake-cutting ceremony, where a delectable cake, generously provided by Pakistan’s premium bakery brand Mini Treats, was shared among the attendees. Cheezious, Pakistan’s leading fast food brand, added to the excitement by distributing free vouchers to the professional chefs, ensuring that the culinary celebration continued even after the event.

The International Chefs Day Celebrations and Chefs Achievement Awards (CAA) Lahore 2023 was a resounding success, epitomizing the passion and dedication of Pakistan’s culinary community. It was a day when gastronomy took center stage, and chefs were celebrated for their exceptional talents and contributions to the world of food.

Learn more about the Chefs Association of Pakistan on their official website.


BECOME A WORLDCHEFS MEMBER

Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide. 

You can find a list of Worldchefs members countries here.

Categories
Recipes

Algae Powder Bread

See Koppert Cress’ recipe for Algae Powder Bread:

INGREDIENTS

  • 13 gr fresh yeast
  • 500 gr strong bread flour
  • 10 gr fine sea salt
  • 350 gr warm water
  • 2 tbsp Algae Powder Aventurine
  • 1 tbsp Algae Powder Emerald

EQUIPMENT

  • Dehydrator machine
  • Stand mixer
  • Basket
  • Oven

METHOD

  • Measure all ingredients.
  • Mix the flour and Algae Powders.
  • Dissolve the yeast in the warm water.
  • Add the salt to the flour and Algae Powders.
  • Put the flour mixture in the bowl of the stand mixer.
  • Put the stand mixer down and turn on.
  • Slowly add the yeast with water to the bowl while the stand mixer mixes.
  • Mix for 5 minutes.
  • Place the dough on a plate.
  • Knead the dough well for 2 minutes. Pull the dough towards you and back, turn it and again.
  • Keep kneading to get air into the dough.
  • Sprinkle flour in a basket.
  • Make a ball of dough and make sure the bottom of the ball is closed.
  • Place the ball in the basket.
  • Let the dough rise for 90 minutes in a warm room.
  • Preheat the oven to 250 ℃.
  • Make a design on the top of the dough ball.
  • Bake the bread for 25 minutes at 225 ℃
  • Remove the bread from the oven after 25 minutes and let it cool.
  • Cut it into slices and serve.
Algae Powder Bread

Brought to you by our partners, Koppert Cress


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Blog

Brewing Ambition: A celebration of 75 years of friendship & skills between Sri Lankans & Australians

Celebrating the 75-year-old friendship between Sri Lanka and Australia!

Since 1985, a cup of Dilmah Ceylon tea has been fostering this special connection, transforming a tea maker’s vision into an unbreakable bond between two nations. To commemorate this remarkable milestone, we raised our cups at the Australia House in Colombo at a special feast prepared by Chef Peter Kuruvita and the talented chefs-in-training from Dilmah Tea’s Empower Culinary School. Steeped in the essence of the world’s finest pure Ceylon tea and enriched with Sri Lanka’s superfoods like Gotukola and Jackfruit, it was an evening filled with nurturing aspirations and deepening bonds of friendship!


ABOUT DILMAH TEA

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Blog

Functions of Red Palm Oil and benefits of its antioxidants in beverage products

Antioxidants 

During normal activities, our body’s cells produce reactive substances called free radicals. Free radicals are prooxidants, which contribute to degenerative diseases and are neutralised by antioxidants made by the body. If antioxidants are unavailable, a high concentration of prooxidant compounds can induce oxidative stress and may cause damage to our body. Fortunately, additional antioxidants can be obtained from foods including fruits, vegetables, and oils such as Red Palm Oil (RPO). 

RPO is packed with antioxidants 

RPO is rich in vitamin E tocotrienols and carotenoids. One kilogramme of Malaysian RPO contains 600-100 mg vitamin E Tocotrienols and 500-700 mg of carotenoids. These beneficial constituents in RPO help promote good health. Vitamin E tocotrienols are potent antioxidants that are more effective than tocopherols. Tocotrienols have 60 times higher antioxidant activity than tocopherols. The remarkable functional properties of palm tocotrienols include:  

  • Potential oxidative stress reduction   
  • Potential cognitive enhancement  
  • Potential cardioprotection 
  • Potential anti-inflammatory property 

Our body can convert some of the carotenoids from foods into vitamin A for various body functions. Vitamin A is important for normal vision, the immune system, reproduction, as well as growth and development. Vitamin A also helps the heart, lungs, and other organs work properly. Besides vitamin E and carotenoids, other noteworthy phytonutrients present in RPO are squalene, CoEnzyme Q10, and phytosterol. 

Applications of RPO in beverages 

RPO has many applications, and one of them is in the production of beverages such as instant coffee, tea, emulsion drinks, and many others. The incorporation of RPO elevates the nutritional value of the end products. Fats, including RPO, contribute to the flavour, colour, antioxidant stability, and viscosity of beverage products. Furthermore, RPO might now be more easily incorporated into products without losing its antioxidants through the microencapsulation technology. The following are some examples of beverage products fortified with RPO and their nutritional benefits. 

The incorporation of RPO elevates the nutritional values of the end products

Instant Coffee Beverages 

Our favourite beverage, instant coffee, is just regular coffee made from real coffee beans that have been dried out and preserved for our convenience. Coffee beans contain antioxidant compounds such as phenolic compounds and flavonoids. A combination of RPO with other high-antioxidant ingredients, such as coffee, will help boost our antioxidant intake. An antioxidant-rich instant coffee beverage prepared with coconut sugar and RPO can help meet antioxidant demands, particularly among those with unhealthy habits such as smoking. An average of 500–1000 mg/100 g of carotenes can be obtained by adding 0.3-0.5% RPO to the coconut sugar and coffee blends.   

The combination of RPO with other high antioxidant ingredients such as coffee will help boost your antioxidant intake

Tea 

Rooibos is a unique herbal tea made from the leaves and stems of the Aspalathus linearis, and it is packed with polyphenolic compounds. A combination of RPO and rooibos tea has been reported to exhibit potential cardioprotective properties due to its high antioxidant content. The antioxidants in RPO, paired with polyphenolic compounds in rooibos tea, were found to have anti-inflammatory effects in animal studies. Therefore, the combination of these bioactive compounds is suggested to have the potential to increase antioxidant activity in the body, which could result in enhanced protection against certain health conditions caused by inflammation. 

Emulsion drinks 

RPO has the potential to be developed into nutritious emulsion drinks. This type of product can be made based on oil-in-water emulsion techniques (oil suspended in a water part) using the homogenisation method, to form nanoemulsion and microemulsion. These techniques produce smaller emulsion particle sizes, offer greater stability than regular macroemulsions, and are widely used in functional food or pharmaceutical products. This innovation helps to prevent carotenoid loss during storage and also improves its bioavailability. For example, a whey protein-based RPO emulsion was found to be highly stable against oxidation during long-term storage at room temperature. Fruity flavours such as orange or mango can be added to increase its palatability. This emulsion drink is an alternative product to prevent vitamin A deficiency, which affects many children in developing countries. 

Fruit juice 

The nanoemulsion of RPO can also be added to many other types of beverage products when further improved with encapsulating materials such as casein or gum arabic to protect the carotenoids. This is also to stabilise their natural pigments, which contribute to the orange-red colour. The advantage is that it can be added to products such as yoghurt drinks and fruit juices as a natural colourant. Carotenoids in RPO nanoemulsion used as colourants in drinks such as orange juice were reported to be stable when stored at 37oC for four weeks. 

RPO has numerous uses in food products including beverages. RPO enhances the products’ antioxidant content because it is high in carotenoids and vitamin E. These antioxidants may help safeguard our body from degenerative diseases caused by oxidative stress. In light of the numerous health advantages, food producers should consider using sustainable certified Malaysian RPO in various food products!   

More information here: 

  1. https://www.foodandnutritionjournal.org/volume11number2/antioxidant-properties-of-coconut-sugar-instant-coffee-beverages-produced-using-red-palm-oil-and-coffee-powder/ 
  1. https://academic.oup.com/nutritionreviews/article/75/2/98/2965109 
  1. https://link.springer.com/article/10.1186/s12950-014-0041-4 
  1. https://www.scitepress.org/Papers/2020/106412/106412.pdf 
  1. https://www.sciencedirect.com/science/article/abs/pii/S0308814621022585 
  2. https://journal.ugm.ac.id/ifnp/article/view/70924 

Visit Malaysian Palm Oil Council’s website and follow them on FacebookLinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Recipes

Daikon Cress Vegetable Stock

See Koppert Cress’ recipe for Daikon Cress Vegetable Stock:

INGREDIENTS

  • 4 punnets Daikon Cress
  • 1.5 liter water

METHOD

  • Pour the cold water in a pan.
  • Add the freshly cut Daikon Cress to the cold water and bring to the simmering point.
  • Let simmer for 5 minutes and take off the heat.
  • Let infuse until completely cold.
  • Transfer the stock in a bottle until use
Daikon vegetable stock

Brought to you by our partners, Koppert Cress


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Recipes

Rice Paper Crackers Algae Powder Emerald

See Koppert Cress’ recipe for Rice Paper Crackers Algae Powder Emerald:

INGREDIENTS

  • 2 sheets of rice paper
  • 1 egg white
  • 1 tbsp Algae Powder Emerald
  • Vegetable oil for frying

EQUIPMENT

  • Brush
  • Scissors
  • Tweezer
  • Paper

METHOD

  • Separate the egg white from the egg yolk.
  • Stir the egg white for 10 seconds.
  • Spread the egg white over one side of the rice paper with a brush.
  • Sprinkle the rice paper with Algae Powder Emerald.
  • Roll up the rice paper and cut into four pieces.
  • Spread the egg white also over the other side of the rice paper with a brush to straighten it.
  • Also sprinkle with Algae Powder Emerald.
  • Put the rice paper on a plate and leave it for 15 minutes.
  • Fill a pan with vegetable oil and let it heat up.
  • Deep-fry the rice papers for a few seconds on each side.
  • Place the rice crackers on paper and drain out the oil.
  • Place the rice crackers on a plate.

Brought to you by our partners, Koppert Cress

crystallized Jasmine Blossom


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Recipes

Crystallized Jasmine Blossom

See Koppert Cress’ recipe for Crystallized Jasmine Blossom:

INGREDIENTS

  • 1 punnet Jasmine Blossom 
  • 1 egg white
  • 1 tbsp water
  • 100 gr caster sugar (to toss the flowers)

METHOD

  • Mix the egg white with water.
  • Fill a plate with sugar.
  • Dip the Jasmine Blossom in the mixture and shake them so that the remaining liquid falls off.
  • Place the Jasmine Blossom upside down on the plate with sugar.
  • Cover them completely with sugar.
  • Shake them so the remaining sugar falls off.
  • Place the Jasmine Blossom on the dehydrator tray.
  • Let them dry out for 30 minutes in the dehydrator a medium low temperature.
  • Take the crystallized Jasmine Blossom out of the dehydrator after 30 minutes.
  • Place them on a plate and serve.

Brought to you by our partners, Koppert Cress

crystallized Jasmine Blossom


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Worldchefs Academy

Worldchefs Academy Supports Culinary Education in the Dominican Republic!

Worldchefs Academy Supports Culinary Education in the Dominican Republic!

PARIS April 5, 2023 – The Pontificia Universidad Católica Madre y Maestra (PUCMM), a pioneer in tourism and gastronomy training in the Dominican Republic, has two campuses, one in the city of Santiago de los Caballeros and the other in the capital Santo Domingo. It has been the most awarded university in the country during the last 20 years, winning first places in many national competitions.

In 2022, it was recognized as a school with high educational quality standards by Worldchefs. Adopting its Pre-Commis and Culinary Foundations program as mandatory programs to be taken by its students, which supports their training in culinary education.

PUCMM Chef Instructor Alejandro Andrés Abréu Bretón stated, “So far, 60 new chefs have graduated, but by the end of the year, we expect 200 more to graduate!

Worldchefs Academy apoya la educación culinaria en la República Dominicana!

La Pontificia Universidad Católica Madre y Maestra (PUCMM), pionera en formación turística y gastronómica en República Dominicana, cuenta con dos campus, uno en la ciudad de Santiago de los Caballeros y la otra en la capital Santo Domingo. Ha sido la universidad más premiada en los últimos 20 años ganando los primeros lugares en la mayoría de las competencias nacionales.

En el año 2022 fue reconocida como escuela con altos estándares de calidad educativa por Worldchefs. Adoptando su programa de Pre-Commis y Fundamentos. Culinarios como programas obligatorios a cursar por sus estudiantes, lo que viene a apoyar la formación en términos culinarios de los mismos. 

Chef Instructor PUCMM, Alejandro Andrés Abréu Bretón, afirmó “Hasta el momento, se han graduado 60 nuevos chefs, pero para fin de año, ¡esperamos que se gradúen 200 más!

For more information click here.

Categories
Recipes

Chocolate Tablet Kaffir Lime Leaves

See Koppert Cress’ recipe for Chocolate Tablet Kaffir Lime Leaves, the most beautiful idea for Easter!

INGREDIENTS

  • 200 gr 60% cacao dark chocolate (for example Callebaut)
  • Kaffir Lime Leaves Powder

EQUIPMENT

  • Kitchen scale
  • Chocolate tablet mold

METHOD

  • Weigh 200 grams of dark chocolate.
  • Melt the chocolate in a bain-marie.
  • Sprinkle Kaffir Lime Leaves Powder at the base into the chocolate molds.
  • Mix 1 spoonful of Kaffir Lime Leaves into the melted chocolate.
  • Put the melted chocolate into the molds.
  • Smooth the chocolate with a spatula.
  • Make sure the sides of the chocolate mold are flat and clean.
  • Let the chocolate bars rest at room temperature for at least 60 minutes.
  • Sprinkle Kaffir Lime Leaves Powder on a plate.
  • Remove the chocolate bars from the molds after 60 minutes and place them on a plate.
  • Sprinkle the chocolate bars with Kaffir Lime Leaves Powder and serve.
HOW TO MAKE KAFFIR LIME LEAVES POWDER

INGREDIENTS

  • 1 punnet Kaffir Lime Leaves

EQUIPMENT

  • Microwave
  • Blitzer

METHOD

  • Place the Kaffir Lime Leaves on a plate.
  • Place them in the microwave for 3 minutes until they are crispy and dry.
  • Place the crispy Kaffir Lime Leaves in a blitzer and blitz them for 1 minute to powder.
  • Remove the powder from the blitzer and reserve in a bowl until use

Chocolate Tablet Kaffir Lime Leaves

Brought to you by our partners, Koppert Cress


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Blog Partnership

Volunteering with MJF Foundation

Volunteering with MJF Foundation

Introducing Chef Selvana Chelvanaigum, Lecturer at the William Angliss Institute in Melbourne. As an initiative to pass on her culinary wisdom to budding chefs at the Empower Culinary & Hospitality School by the Dilmah MJF Foundation, Chef Selvana chose to spend a week in Sri Lanka volunteering with Dilmah! If you’d like to volunteer with the MJF Foundation too, drop a line here.

Watch Chef Selvana Chelvanaigum Volunteering at MJCF Culinary School here:


ABOUT DILMAH TEA

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Subscribe

* indicates required

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
1