Author: Anand

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Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

Post author By Anand
Post date October 5, 2021

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (International Cuisine)

Ref: C/ICI/PM(IC)/09/21-AP2

Major Duties:

To plan and develop new programmes and its curriculum design in international cuisine and related management modules and to review and enhance the existing programmes to match with the appropriate levels of the Hong Kong Qualifications Framework;
To provide academic leadership in validation and accreditation of new culinary training programmes;
To plan, review, and support the conducting of classes and practical training in international cuisine and related management modules when necessary and compile training related records and statistics;
To assist in the development of new services and culinary programmes for the promotion, publicity and student recruitment of training programmes;
To manage the day-to-day operations as well as resources of the section and to assist in preparing financial estimates;
To foster close ties with employers and related associations as well as to obtain feedback on the relevance of the training programs;
To oversee the procurement, maintenance and commissioning of plant and equipment; and
To perform duties related to the effective running of training programmes and the daily operations of Training Kitchens.

Requirements:

A recognised degree / professional qualification in the relevant discipline in Hospitality / Catering Management or Culinary Arts, or equivalent;
At least with 5 years’ experience in the relevant industry and / or teaching ;
Preferably with qualification of Master Chef and / or Certified Trainer Chef Certificate in Western Cuisine, or equivalent;
Good knowledge of Middle Eastern Cuisine food preparation and its production;
Proven records of professional development in culinary management and networking with the hospitality and catering industry;
Good understanding of the current and future development of vocational education in western and international cuisine;
Proven supervisory and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in common computer software applications.

Notes:

The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualifications stated in (a) above but possessing 18 years’ relevant work / teaching experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for. The closing date of application is 20 October 2021

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: 21 September 2021
Application close: 20 October 2021

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Worldchefs Board Welcomes Peter Wright as Pacific Rim Continental Director

Post author By Anand
Post date September 8, 2021

Worldchefs Board Welcomes Peter Wright as Pacific Rim Continental Director

Peter Wright has been appointed to Worldchefs Board of Directors as the Pacific Rim Continental Director. Peter will take over the role from Neil Abrahams.
Honorary Life Member and former President of the Australian Culinary Federation, Peter will represent and support the Pacific Rim members of Worldchefs in Australia, Cook Islands, Fiji, Guam, New Zealand, Papua New Guinea – Affiliate, Tonga – Affiliate & Vanuatu.
A Worldchefs Certified Master Chef, two-time Culinary Olympic gold medalist, and qualified Sports Nutritionist, Wright is recognized as one of Australia’s leading foodservice experts and a global event specialist.

Paris, 7 of September 2021 – Worldchefs has announced the appointment of Peter Wright as the Pacific Rim Continental Director. Peter is taking over the role from Neil Abrahams following his recent resignation due to personal reasons. Worldchefs Board of Directors want to thank Neil for his great contribution and dedication during his mandate. Peter will assume duties with immediate effect.

Honorary Life Member and former President of the Australian Culinary Federation (ACF), Peter will represent and support the Pacific Rim members of Worldchefs in Australia, Cook Islands, Fiji, Guam, New Zealand, Papua New Guinea-Affiliate, Tonga – Affiliate & Vanuatu on Worldchefs’ international Board of Directors.

“I am very excited and honored to accept this position on the Worldchefs Board,” says Peter. “I’ll work diligently to uplift the progress in our region, creating a manageable agenda with the countries of the Pacific Rim that allows all chefs and cooks to access the assets of Worldchefs, including education, culinary innovation, sustainability improvements, and the opportunity to access a global network of likeminded people, food, and cultural diversity.”

My mantra is “teamwork makes the dream work” and with that I call all chefs and cooks in our region to come together and support each other. Once again, I thank everyone for finding confidence in me to assign me such a dignified position. – Peter Wright

With a career spanning over 40 years, Peter is recognized as one of Australia’s leading foodservice experts and as a global event specialist. He held the position of President of the ACF for nine consecutive years. Peter also represented Australia twice at the Culinary Olympics, bringing home gold medals on both occasions. He has completed an Advanced Diploma in Hospitality at NMIT, is a qualified Sports Nutritionist and holds the title as a Worldchefs Certified Master Chef.

Peter brings to the Board a commitment to excellence, a focus on building creative catering solutions that are nutritionally, environmentally, and socially responsible, and a vision to provide our diverse and global community with safe and inclusive workplaces that promote staff development and well-being.

“We look forward to Peter’s contributions to the Board, with his expertise and proven passion for the development of the industry community. Together we will continue to support unity and provide resources to our members and colleagues in the Pacific Rim,” says Worldchefs President Thomas A. Gugler. “We also thank Neil Abrahams for his tenure as Continental Director and for inspiring many Young Chefs and colleagues both regionally and around the globe.”

MEET PETER WRIGHT: WORLDCHEFS PACIFIC RIM CONTINENTAL DIRECTOR

From humble beginnings, Peter’s career commenced in the 1980s as he trained to become a chef, graduating at Melbourne’s eminent culinary school William Angliss. During the 90s and the 00s Peter honed his skills through major events and stadiums throughout Australia and internationally, including the Sydney Olympics which was the launching pad for the next 20 years.

Peter Wright is best known for his capacity to organize, plan, and deliver the most complicated food and beverage programs in the world. Peter is the Managing Director of Global Hospitality Group recognized locally as one of Australia’s leading food service experts and internationally as a global event specialist.

Peter has been involved in many major food service projects and events and has an unprecedented track record for providing the necessary business outcomes. He has led the development of Global Hospitality Group over the past 5 years, seeing substantial growth with offices in Melbourne, Tokyo, Kuala Lumpur, and London. Peter’s company portfolio also includes boutique Melbourne Caterer Calibre Feasts, CaterNut. a menu nutrition and allergen service, and his recent acquisition of Borthwick Foods, Melbourne’s “Menu Solution” food distribution service.

Peter has been awarded Director of Australian Food Services “Chef of the Year” in 2021 and Les Toques Blanches Awards of Excellence, positions that supports his passion of culinary development of Australian Chefs. He is also an Honorary Life Member of the Australian Culinary Federation and a member of Les Toques Blanche.

Affiliations

Australia Chamber of Commerce
Australian Culinary Federation
Victorian Leaders
Les Toques Blanches Victorian Branch
Sports Nutrition Australia

Titles and Qualifications

Worldchefs Certified Master Chef
Worldchefs Certified Chef De Cuisine
Australia Chamber of Commerce, Business Award 2017
Australian Culinary Federation Honorary National President
Australian Culinary Federation Life Member
The Emirates Culinary Guild Honorary Member
Advanced Diploma in Hospitality
Diploma in Business
Sports Nutrition Certification
Victorian Leaders Graduate
Culinary Olympic Australian National Team 2004
Culinary Olympic Victorian Team 1992

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Company / Partner

Launch of DigiChef Online Learning with At-Sunrice GlobalChef Academy

Post author By Anand
Post date September 8, 2021

Launch of DigiChef Online Learning with At-Sunrice GlobalChef Academy

Worldchefs has announced the collaborative launch of DigiChef Academy, a 100% online learning platform that is recognized by Worldchefs and designed by At-Sunrice GlobalChef Academy, Singapore’s premier culinary school for culinary, pastry and baking skills and food & beverage management education.
The platform provides globally recognized 6-month online career diplomas offering skills and knowledge in East and West, Old World and New World cuisines.
With 9 culinary modules, 9 Pastry & Bakery modules, and 7 F&B Services modules taught by leading industry professionals, the Diplomas are awarded by At-Sunrice GlobalChef Academy and endorsed by Worldchefs, delivering new opportunities to upskill kitchen and F&B training.

Paris, 8 of September 2021 – Worldchefs has announced the collaborative launch of DigiChef Academy, a 100% online learning platform that is recognized by Worldchefs and designed by At-Sunrice GlobalChef Academy, Singapore’s premier culinary school for culinary, pastry and baking skills and food & beverage management education.

For the past 20 years, the At-Sunrice has been cultivating global chefs and F&B professionals in an experiential environment of culinary authenticity and best-fit apprenticeship. Pioneering applied learning strategies with study and work apprenticeships and international qualifications, At-Sunrice GlobalChef Academy is a leader in shaping culinary training. The DigiChef Academy platform represents a new chapter in their mission to build craft-based education.

The experiential online learning platform provides innovative teaching and learning methodology, with an overall learning journey designed in three integrated phases:

Phase 1 – The first phase is 100% online and optimized for access across devices to empower learning 24/7. Students are given full access to the course materials in an interactive formation, allowing for self-paced study that breaks the monotony of reading from a textbook.
Phase 2 – The second phase provides on-site employment experience shadowing a DigiChef Academy-trained supervising Chef to support leadership training. Students learn by watching their supervisor formally or in informal demos within an everyday kitchen or restaurant environment.
Phase 3 – The third phase focuses on practice and peer learning. Through shared video within the platform, students track their own skills development in a fun and engaging way. Posting their videos promotes communication and encourages students to push each other to constantly improve.

To promote interactivity between learning peers and instructors, an innovative digital Dashboard allows instructors, trainers, and employers to fully track learners’ progress.

“The partnership of Worldchefs and At-Sunrice to create DigiChef Academy platform has been in the works for three years. The result is the three six months online Career Diplomas twinned with Employability which we are launching today,” says Dr. Kwan Lui, founder of At-Sunrice GlobalChef Academy.

“With Worldchefs, we are now able to open up this new horizon with no border restrictions and 24/7. We welcome any WC members to support in numerous possibilities as employers, as DigiChef Academy Instructors, DigiChef Academy assessors, or to provide scholarships to DigiChef Academy student chefs.”

The launch of DigiChef Academy marks another step into the digital frontier for Worldchefs and their efforts to expand educational standards and training opportunities for their international membership and culinary community.

The global non-profit has focused on providing culinary professionals with opportunities to upskill and access quality training resources, from their free online Worldchefs Academy Pre-Commis Chef training course, Global Hospitality Certification program, online catalog of Worldchefs Approved Schools, Sustainability Education curriculum, industry webinars, podcast, regional initiatives, and more.

The partnership with At-Sunrice also includes a series of educational webinars, livestream programs, and skills training recipe demos.

“Worldchefs continues to be inspired by the teaching innovations of our friends at At-Sunrice GlobalChefs Academy,” says Ragnar Fridrikkson, Worldchefs Managing Director. “We look forward to our continued

collaboration and to the bright futures for future culinary students and professionals around the world.”

-end-

ABOUT AT-SUNRICE GLOBALCHEF ACADEMY

At-Sunrice GlobalChef Academy is Singapore’s premier culinary school for culinary, pastry and baking skills and food & beverage management education, rated the Best Private Education Institution in Culinary Arts by Jobs Central Learning T.E.D. Awards. They receives 2500 students a year from over 34 countries, all passionate about their pursuits in food, food service and entrepreneurship.

At-Sunrice offers Diplomas in Culinary Arts, Diplomas in Pastry and Bakery, a Specialist Diploma in food Entrepreneurship, international diploma-degree pathways, private chef classes and short Continuing Education Modules (CEM) programmes. Their diploma students learn locally and globally with 6 months of their programme in a paid Overseas Industrial Attachment.

At-Sunrice offers a seamless progression with diploma-degree pathways for 5 universities worldwide: Johnson & Wales University (America), International College of Hotel Management (Australia), George Brown College (Canada), Technological and Higher Education Institute of HongKong (Hong Kong) and University of West London (United Kingdom).

For more information about At-Sunrice visit www.at-sunrice.edu.sg.

ABOUT WORLDCHEFS

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Competition Country GCC National News Press Releases

Worldchefs Global Chefs Challenge Final Cancelled Due to COVID-19 Concerns

Post author By Anand
Post date September 6, 2021

Worldchefs Global Chefs Challenge Final Cancelled Due to COVID-19 Concerns

Worldchefs, together with the Culinary Association of Wales (CAW) and its partners, the International Convention Centre Wales (ICC Wales), the Celtic Manor Resort, and the Welsh Government, have cancelled the anticipated event in Newport scheduled for October 23-26, 2021.
Worldchefs Global Chefs Challenge Final 2020 had been postposed to October 2021 following the onsite of the global COVID-19 pandemic.
Competing countries are invited to send their competitors to the Global Chefs Challenge final at Worldchefs Congress & Expo in Abu Dhabi, United Arab Emirates, from 30 May to 2 June 2022.

Paris, 6 of September 2021 – The Worldchefs Culinary Competition Committee have announced a cancellation of the Global Chefs Challenge Final 2020, scheduled for October 23-26, 2021. Amid continued concerns of health, safety, and travel restrictions for participating teams, Worldchefs together with the Culinary Association of Wales (CAW) and its partners, the International Convention Centre Wales (ICC Wales), the Celtic Manor Resort, and the Welsh Government, made the difficult decision to cancel the anticipated event.

The national teams of qualifying countries have been invited to compete in the final at the Worldchefs Congress & Expo 2022 in Abu Dhabi. Acknowledging the hard work and dedication of the competitors, training for this major competition through the COVID-19 uncertainty, Worldchefs Board has expressed gratitude and pride for the commitment and professionality demonstrated by every competiton team.

Participating national teams have been invited to compete in Abu Dhabi during Worldchefs Congress & Expo 2022.

To support the participation and inclusion of all competitor hopefuls, Worldchefs Board and Culinary Competition Committee have adjusted the age limit for competition in the Global Chefs Challenge events for 2022. The age limit for Abu Dhabi will be changed for the Young Chefs and Commis Chefs to reflect that they be born after 1st January 1995. This will allow all competitors who have been in training the opportunity to showcase their skills in Abu Dhabi.

The Global Chefs Challenge final at the Worldchefs Congress & Expo will mark the first major reunion of international industry professionals. With the backdrop of this historic event, the Global Chefs Challenge will again sees the best chefs from around the planet go head to head in four days of intense competition for the prized trophy and title of Worlds Best Chef.

To learn more about Worldchefs Congress & Expo, visit www.worldchefscongress.org.

ABOUT WORLDCHEFS

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Recipes

Malaysian Red Palm Oil: The Lesser Known Premium Cooking Oil

Post author By Anand
Post date August 16, 2021

fresh bread and wheat on the wooden

Malaysian Red Palm Oil: The Lesser Known Premium Cooking Oil

Have you ever heard of Malaysian Red Palm Oil (RPO)? Over the years, while great attention has been given to regular golden palm oil, many have overlooked or have not been aware of the presence of nutrient-dense RPO.

WHAT IS RED PALM OIL?

Similar to Crude Palm Oil (CPO), RPO is extracted from the flesh of the oil palm fruit. It is produced through a special refining method that can retain 80% of the carotenoids and vitamins present in CPO. Thus, it is rich in phytonutrients such as carotene (which gives the oil its brilliant red color), vitamin E, phytosterols, squalene, and coenzyme Q₁₀¹.

RICH IN CAROTENOIDS AND VITAMIN E TOCOTRIENOLS

Carotenoids are the most widely distributed pigments in nature and are the source of yellow, orange, and red colors in many plants. They can be broadly classified as carotene and xanthophylls. There are 13 types of carotenoids found in palm oil, and α-carotene and β-carotene are the major carotenes in commercial RPO. Carotene particularly strengthens the body’s immune system, helps boost heart health, and may help reduce the risk of cancer. For growing children, it supports better eye health, growth, and development. RPO is known to have the highest content of provitamin A amongst other vegetable oils.

What is provitamin A? The term provitamin means that it acts as a vitamin precursor. Once ingested, our body will then convert provitamin A into vitamin A. You may be surprised to know that RPO contains more provitamin A than other plant sources such as fruits and vegetables!

Vitamin E tocotrienols are rarely found in food sources or vegetable oils, but they can be found in abundance in rice bran and palm oil. One of the most well-known effects of vitamin E is its antioxidant capability. Indeed, tocotrienol has a much stronger antioxidant effect than tocopherol. Vitamin E tocotrienols have numerous health benefits that include its potential protection against stroke and cardiovascular diseases, supporting liver health, and exhibiting potential anti-cancer properties³.

BE CREATIVE IN YOUR KITCHEN WITH RPO

RPO has a smoke point of 232°C. Therefore RPO remains stable at high temperatures, hence it is suitable for sautéing and frying. RPO can be used for stir-frying, baking, and roasting, as well as other food preparation methods that require minimal heating. This will minimize the loss of nutrients present in RPO. The beautiful red hue of RPO is a feast for the eyes and will help whet the appetite of guests in the kitchen, therefore it is recommended to incorporate RPO in sauces, dressings, and gravies. Salad dressing is the most popular application of RPO as an alternative to other oils. You can also try adding RPO in mayonnaise or honey-mustard dressing for an interesting variation.

In main courses, you can use RPO as an alternative to olive oil when cooking your pasta as well as for stir-frying your favorite vegetables. Apart from that, for ice cream lovers, adding RPO when making ice cream is considered a creative take on enjoying your usual ice cream. You can add some RPO, milk, sugar, thickened cream, and yogurt to your ice cream mix and this will result in a very creamy texture. To finish it up, add your preferred fruits such as mango, orange, strawberry, or dragonfruit. You can also add RPO when making cakes, muffins, bread, biscuits, and brownies to provide excellent texture and high nutrient value.

RPO ENHANCES THE COLOR AND TASTE OF YOUR FOOD

Apart from being used as a natural food colorant, RPO is also used to add nutritional value and to improve the shelf-life of food products as it is resistant to oxidation. It does not easily turn rancid.

In tantalizing the taste buds, color does play an important role in the overall acceptance of food⁴. The use of RPO gives a richer hue to dishes such as fried rice, scrambled eggs, chili gravy, and curry as they will be visually more attractive with a more intense red color.

Have a bottle of the Malaysian RPO in your kitchen as it has been proven to offer many health benefits and is widely used in various recipes. For recipe ideas, you can find some Malaysian RPO recipes in the links below:

Go and try them now!!

References:

Ooi CK, Choo YM, and Ong ASH. (1991). Recovery of carotenoids. US Patent No. 5019668.
Scrimshaw NS. (2000). Nutritional potential of red palm oil for combating vitamin A deficiency. Food Nutr Bull 21:195-201.
Aggarwal BB, Sundaram C, Prasad S and Kannapan R. (2010). Tocotrienols, the Vitamin E of the 21^st Century: Its Potential Against Cancer and Other Chronic Diseases. Biochem Pharmacol 80(11): 1613-1631.
Imram, N. (1999). The role of visual cues in consumer perception and acceptance of a food product. Nutrition & Food Science, 224-228.

This article was provided by the Malaysian Palm Oil Council. Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.

Blog Company / Partner Country International Chefs Day National News Press Releases

Mark Your Calendars for International Chefs Day 2021!

Post author By Anand
Post date August 11, 2021

Mark Your Calendars: International Chefs Day is October 20th!

Each year on October 20th, we celebrate International Chefs Day. Since its creation, by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.

Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating by hosting fun-filled workshops worldwide.

In 2020, many Chefs around the globe did not have the opportunity to have events due to COVID-19 and created short videos to share with children on social media, which became a big hit. The videos allowed us to reach approx.112,000 children. Unfortunately, uncertainty is still around many of us, but we will continue to reach as many children as possible either in-person at a workshop or through online learning and social media. To help, Nestlé Professional has made fantastic adaptions to the toolkit to make online learning easy and accessible.

As Chefs, we are all paying closer attention towards keeping ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times.

We can also help our children, the Worldchefs way by working together in Preparing Children for a Healthy Life. International Chefs Day will once again promote the theme: Healthy Food for the Future.

In 2021, International Chefs Day will also emphasize sustainability and the environment to ensure a healthy planet for future generations. It is vital for us to teach children about the impact that production and consumption of food has on the environment.

We will use this opportunity to teach children about healthy eating by letting them be creative with food. With the Chef’s input, education and help, children will be able to create recipes out of healthy foods and support Healthy Food for the Future.

HOW CAN YOU PARTICIPATE?

All Chefs from around the globe are invited to host their very own Healthy Food for the Future workshop in their region. It can be a workshop for your own children, or a workshop for 300 children, every child can benefit from this experience, and it is important to share this opportunity and message for them to learn and enjoy eating something new!

A toolkit with everything you need to run an event, from instructions to materials to recipes to social media tips, has been prepared for you. Thanks to the Chefs who contributed to the 2021 campaign by submitting recipes! The complete toolkit can be downloaded below. International Chefs Day Committee members and Nestlé Professional regional managers in selected areas are standing by to help you find a venue, connect with schools and more. Just ask, we are always here for you.
Get started by downloading the toolkit

To host a Healthy Food for the Future workshop on or around October 20, 2021, please contact Vanessa Marquis, Chairman, International Chefs Day Committee at [email protected].

Download your toolkit today and join Chefs from around the world by sharing and making a big impact with the children in your community.

Vanessa Marquis, CEC
Chairman, International Chefs Day Committee
“Worldchefs, Preparing Children for a Healthy Life”
[email protected]

Recipes

Gazpacho Salted Granita and Sea Asparagus Sorbet

Post author By Anand
Post date August 4, 2021

Gazpacho Salted Granita and Sea Asparagus Sorbet

Federazione Italiana Cuochi member Chef Maurizio Valguarnera shares a new recipe. An ice cream expert, Chef Maurizio has put together a delicious, plant-forward summer dish, complete with a savory sorbet like you’ve never had before. Buon appetito!

Sea Asparagus Sorbet

water 511.3 g
trehalose 246.3 g
sea asparagus (salicornia cress or salty fingers) g 216.5
inulin fiber g 21.6
neutro (caruba flour) g 4.3

Add all the ingredients described and emulsify with an immersion blender. Heat all the ingredients except the sea asparagus, then cool the mixture to +4°C by blending the sea asparagus inside, and let it mature for at least 12 hours. Once this is done, whisk the mixture until you reach the optimal consistency of the sorbet.

Gazpacho Salted Granita

coppery tomato 400 g
trehalose 150 g
pepper 100 g
cucumber 100 g
water 100 g
red onion 60 g
EVO oil 40 g
fleur de sel from Trapani 3 g
neutro (caruba flour) 3 g
basil to taste
Tabasco drops to taste

Cut the tomatoes (without seeds and the white part) into pieces, add the rest of the ingredients (peppers, cucumbers, onion, and basil), add the required amount of water, EVO oil, fleur de sel from Trapani, neutro, and a few drops of Tabasco.

Put all the ingredients in a turbo mixer and blend for a few minutes to obtain a smooth and homogeneous cream. Pour the mixture obtained into the ice cream maker, stir until the consistency of traditional Sicilian granita is obtained.

Finishing and Decoration

pepper and cucumber cubes
radish buds
bread chip and cubes

Pour the granita into a crystal bowl until it almost reaches the edge.

Arrange pepper and cucumber cubes on the surface. Place a scoop of sea asparagus sorbet in the center and place a bread chip on top and pour a few drops of extra virgin olive oil. Complete the bowl with toasted bread cubes and radish sprouts.

About the Chef

Maurizio Valguarnera was born and lives in Palermo. He is an ice-chef member of F.I.C. (Federazione Italiana Cuochi) and collaborates with the Department of Food Science and Technology of the University of Palermo, with which he has a memorandum of understanding for research and development.

Chef Maurizio created “GELATO OFFICINALE”, a project for the production of nutraceutical, functional, vegan, and organic ice cream. Together with the University of Palermo and the working group for the promotion of the Diaita Mediterranean Diet, they promote a healthy and correct diet through conferences and seminars, with a focus on the main nutritional elements.

A chef and an educator, Valguarnera is a teacher at VEGANOK ACADEMY, Gambero Rosso Academy Teacher of Vegan Courses, and Expocook Academy Teacher.

Chef Maurizio has held masterclasses and courses on plant-based ice creams. Ambassador for Assovegan Sicila, he participated in the first Vegan Competition Seminar in the world that took place in Palermo, organized by the Worldchefs. He is also a Worldchefs Certified International Judge with a specialization in vegan and plant-based cuisine.

For more from Chef Maurizio Valguarnera, follow him on Facebook.

Blog

The Dilmah Tea Inspired App 

Post author By Anand
Post date August 3, 2021

On the Go Inspiration for Creating Elevated Guest Experiences .

The Dilmah Tea Inspired App introduces tea lovers from all walks of life – especially hospitality and culinary professionals to tea inspiration, which educates, guides, and informs the user about innovative uses of tea. From tea and cheese pairings to tea gastronomy and mixology recipes and other experiential tea inspired concepts, this app stirs changes and more!

Learn how to plan your tea menus for any moment, time and occasion with our app available for iOS and Android.

Download on Android

Download on iOS

Recipes

Okra Spicy Curry by Lahiru Dhananjaya

Post author By Anand
Post date July 30, 2021

Message from the Chef

“This curry is very good with white rice and bread, and it has good benefits for our health. This is one traditional food of Sri Lanka.”
Lahiru Dhananjaya

Ingredients

Okra (Ladies fingers) 200g
Onion 30g
Garlic 10g
Tomato 30g
Curry powder 1tsp
Saffron 1tsp
Cinnamon stick 1g
Coconut milk 2cp
Curry leaves 5p
Pandan leaves 1g
Green chili 5g
Salt 1tsp or to taste
Olive oil 1tbs

Instructions

Cook-time: 15 minutes

First rinse the okra and slice it leisurely.

Chop the onion, garlic and tomato

Heat the pan with olive oil and add onion and garlic until the color is golden brown color.

Add all the ingredients except okra and coconut milk.

Sautee the ingredients and add the okra in to it then mix well for 2 or 3 minutes.

Then add coconut milk and let it simmered 5 minutes.

Finish up with salt according to your taste.

Author of the Recipe

Lahiru Dhananjaya is currently employed at the Terrace Green Hotel Negombo in Sri Lanka

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at www.howtofeedtheplanet.com.

#thisisworldchefs #feedtheplanet

Blog Country National News Press Releases

The Australian Culinary Federation Announces a New Partnership Between Australian Culinary Federation Young Chefs & Simplot Australia Pty Ltd.

Post author By Anand
Post date July 27, 2021

Media Release – For Immediate Release Tuesday 27th July 2021

As the new principal partner of the ACF Young Chefs for 2021/22 Simplot Australia will be providing 200 young Australian chefs, apprentices or culinary students under the age of 25 years old with 12 month membership of the ACF Young Chefs & the ACF. ACF young chefs are established in all ACF regions & are mentored by leading chefs in their state or territory

Simplot is also working with the ACF to help raise young chefs’ profile in Australia and promote the advantages of belonging to an industry-based association.

Simplot is one of the country’s largest suppliers in the foodservice industry and they have a strong connection with the culinary industry. Their quality products and well-known brands can be found in pubs, clubs, restaurants, cafes, hospitals, aged care facilities, and quick-service restaurants.
David White, Simplot Australia’s Executive Chef, said, “We are delighted to be supporting the next generation of young Australian chefs through this partnership and are proud to be working with this great association who have a passion and dedication for the future of the culinary industry”.
Simplot is passionate about cultivating a future where good ideas and inspiring possibilities have the chance to grow. Just like careful planting, tending and harvesting lead to the best products, similarly, Simplot is dedicated to supporting and cultivating the future leaders of our industry.
The ACF young chefs is developed in line with Worldchefs young chefs and guided by the four pillars – Friendship, Education, Cuisine and Culture. It aims to give the next generation of up-and-coming chefs an educational and mentoring forum. In addition, it promotes friendship, culinary excellence, and the importance of cultural understanding and humanitarianism in Australia and around the world. ACF young Chefs have the opportunity to take part in initiatives such as the Young Chef Culinary Culture Exchange Program and Bill Gallagher Young Chefs Forum.

President Karen Doyle says, “This is a fantastic opportunity for young chefs, being a member of ACF Young Chefs will demonstrate passion, dedication and ensuring the future of our industry, leading to worldwide networking opportunities, competitions, mentoring, educational and social events”.

– ENDS –

Download the media release

Released 27th July 2021
Media Contact ACF National Office Inc – Deb Foreman
M | 0412 670 923 E | [email protected] W|www.austculinary.com.au

About the Australian Culinary Federation:

The ACF was formed in 1994 by a group of passionate chefs with a vision for change in the representation of Cooks, Chefs, Apprentices and Culinary Students. The formation of seven State and Territory Chapters resulted in the ACF’s establishment as a national representative body.

For almost 30 years the ACF has been the peak industry body dedicated to promoting camaraderie and culinary education of Chefs, Cooks, Apprentices and Culinary Students, raising the skill levels, personal growth, industry profile and wellbeing of the entire industry.
Instagram @acfaussiechefs
Facebook @acfaussiechefs
Twitter @acfaussiechefs

About Simplot Australia:
Simplot Australia is a food manufacturing and agriculture business that encompasses potato, vegetable, seafood, and sauce operations that supply chilled, frozen, and shelf-stable products to Australia’s major retail and foodservice markets. We are the last Australian grown frozen and shelf-stable vegetable provider of any scale in Australia and we are proud to support our local farming communities.

Simplot is home to Australia’s favourite food brands, including John West, Leggo’s, Birds Eye, Edgell, I&J and Chiko. We have six Australian manufacturing sites and employ more than 2,000 Australians. For more information about Simplot Australia visit: www.simplot.com.au
Instagram: @simplotfoodservice
Facebook: @SimplotFoodservice

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