Author: France

Austrian Chef Association mourn Prasident Hupfl, a loss to the global chef community

Post author By France
Post date April 5, 2017

AUSTRIA, APRIL 2017:

The Austrian Chef Association misses the presence of a great man and chef. Prasident Hupfl had one of our biggest presidencies. It is due to him that the Association is so strong today. In his great, successful career he became the Cook of the Kings.

There is no understanding. His death leaves a big gap in our circle. He was a respected master of his discipline, eminent president (1978 – 1992) of our association, and Honor Member of Macs (1982). His work in the sense of the cooks is a big one – also of all of us is acknowledged.

In great consternation and in silent sympathy.

On behalf of the Presidium and Board of the Austrian Chef Association,

The Vienna Chefs,

And the entire association.

News Worldchefs Without Borders

Myanmar launches A Taste of Peru, aids flood victims

Post author By France
Post date April 5, 2017

YANGON, MYANMAR, APRIL 2017: Under the leadership of Myanmar World Chefs Without Borders Ambassador Chef Thurein Htun, WCWB chefs and the Myanmar Culinary Association (MCA) came together to launch A Taste of Peru, a series of events which kicked off on March 31, 2017 to raise funds for the flood victims in Peru.

The event saw people lining up in Sule Pagoda Park to try rich and delicious chicken and fish soup, created by a team of young chefs for the cause. Top-quality cookies donated by the Deaf Students Pastry School were also sold, with proceeds from both sales reaching 860 euro.

Chef Kaung Kyaing, U Soe Myint and SM Fish and Prawns were instrumental in getting donations of stock, poultry, fish and seafood for the first Taste of Peru event.

The food preparation kicked-off bright and early as young chefs gathered at 5am in the fish market to collect the 50 kg donation of fish before heading back to the kitchen for a full twelve hours of scaling, cutting, marinating and cooking before heading off to the park for the event which started at 5 pm.

MCA – WCWB Myanmar has more Taste of Peru aid projects in the pipeline, with a goal of raising more than 2500 euro by the final event scheduled for June 9, 2017.

Myanmar has a centuries old relationship to South America, including a similar food heritage. The MCA-WCWB team were enthusiastic in their desire to offer support to this nation in need.

A Taste of Peru Recipe:

1,5 pounds white fish, 1 inch thick

1,5 tsp salt

2 red bell pepper stemmed , seeded

Marinate in:

6 cloves of garlic

1/2 tsp black pepper ground

1 tsp cumin ground

1/3 cup vinegar distilled

1/3 cup lemon juice

To glace with:

3 tbsp vegi oil

1 tbsp aji amarillo powder or paste or hot paprika

1/4 tsp turmeric ground

2 tsp salt

1 tsp black pepper ground

lemon wedges for serving

ABOUT World Chefs Without Borders

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

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

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

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

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

CONTACT

WILLMENT LEONG, WCWB CHAIRMAN

wcwb@worldchefs.org

KK YAU, WCWB EMERGENCY TASK FORCE TEAM

wcwbtaskforce@worldchefs.org

World Association of Chef's Societies Head Office : Paris 310 rue de la Tour, 94550 Chevilly-Larue, France Phone : +33 (0) 1 46 87 65 10

News Press Releases

“Luxembourg Let’s make it happen” joins forces with Worldchefs to drive opennes and innovation

Post author By France
Post date April 3, 2017

Rungis, France, April 3 2017: In this inaugural one-year global partnership, “Luxembourg Let’s make it happen” is coming together with Worldchefs for a unique cross-collaboration defined by their mutual values including dynamism and openness.

The agreement establishes “Luxembourg Let’s make it happen” as a partner for WORLDCHEFS COMPETITION MANAGEMENT APP ©, a revolutionary IT application designed to manage registrations, fees, stats, judging and scoring in large-scale culinary competitions.

“The purpose of the COMPETITION MANAGEMENT APP © is to increase efficiency, security and transparency in major competitions, by replacing the analog process – which relies on large amounts of loose paper, leads to risks of error and demands a heavy administrative burden – with a dynamic twenty-first century solution,” said Thomas A. Gugler, President, Worldchefs. “We could not have found a better partner for this initiative than “Luxembourg Let’s make it happen”, with their pillars of openness, dynamism, and reliability – the same values which underpin this new innovation in the culinary world.”

The COMPETITION MANAGEMENT APP © is to be used at all major competitions in the world today.

“Luxembourg is unforgettable destination that opens unexpected new horizons to its visitors,” said Francine Closener, Secretary of State of the Economy. “Our partnership with Worldchefs gives us a new way to collaborate with an exciting international audience, paving the way for a dynamic exchange that will continue to drive Luxembourg as a destination that inspires.”

About Inspiring Luxembourg

Cultural gems, a rich nature and landscapes of an amazing variety, succulent dishes, excellent wines and sparkling wines, festive traditions and a vibrant culture … all along the year, the Grand Duchy of Luxembourg allows you to experience unforgettable moments.

Only Grand Duchy in the world, the country boasts a fascinating variety of contrasts on its limited territory: a rich history and exemplary modernity, local flair and cosmopolitanism, big and small, hills and vales …

The Inspiring Luxembourg Committee was set up in March 2013 to promote the country as a place that welcomes foreign investment, as an exporting country, and as a tourist, cultural and commercial destination. The committee is coordinated by the Ministry of Foreign and European Affairs and chaired by a representative of the Ministry of the Economy; its members represent about fifteen ministries and institutions. Its action is one of the Government’s priorities.

About Worldchefs

World Association of Chefs Societies (“Worldchefs”) is a global network of chefs associations founded in October 1928 at the Sorbonne in Paris, where the venerable Auguste Escoffier was named as first Honorary President. Today, this global body has over 100 official member chefs associations that represent more than 8 millions of professionals worldwide.

WORLDCHEFS is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

CONTACT

Andrea Petruzella

PR & Marketing Manager, Worldchefs

andreamarie@worldchefs.org
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10
www.worldchefs.org

Inspiring Luxembourg

Tania Berchem, General coordinator

Tania.berchem@mae.etat.lu

Mobile: +352 621 134 788

Office: +352 247-88339

www.inspiringluxembourg.lu

Company / Partner News

Special and rare – a miracle of nature

Post author By France
Post date March 30, 2017

RUNGIS, PARIS, March 2017: Tea, in general, is a true gift from nature – a herb that has for centuries offered comfort while producing vigour, creativity and contentment in millions around the world. Yet, as is the nature of anything so complex and yet simple, tea has its own secrets it unveils through time, aided by Mother Nature and her erstwhile helpmates. Like the discovery of a rare blue diamond in the midst of a thousand others, like the unveiling of a map to a secret treasure trove, tea has its moments when it bestows on mankind – upon rare occasions when it pleases – a true miracle of nature. And this is none other than the Seasonal Flush tea.

This rare harvest of the bud and first leaf is Natures New Year gift, crafted by cool, dry weather over Christmas and handpicked for the dawn of 2017. A tea of extraordinary finesse, the neatly wiry leaf brews a bright, golden orange tea with a fragrance that is softly reminiscent of a garden awakening in spring. The coppery leaf reveals quality, and the exceptionally refined tea offers beautiful notes of mango, mild herbs and grapes, ending perfectly with a mild sweet citrus finish.

Craighead Estate is located in Nawalapitiya in the Kandy District and comprises of five divisions. Its highest elevation is 1150 metres above sea level and the tea factory is at 1143 metres. The Estate is bordered by the beautiful Gampola valley to the East, the stunning Dolosbage hills to the West, the Adams Peak to the South, and the Pidurutalagala mountain range to the North.

Only a limited quantity of this very special rare tea has been produced this year. It is a wonderful miracle of nature perfect for corporate gifting or simply showing a loved one how extra special they are.

Odder online through our online shop.

For more information visit www.sevenstartea.com/product-excellence/seasonal-flush
Website – www.sevenstartea.com
Email – hospitality@dilmahtea.com

News

Worldchefs Without Borders event raises 220,000 TWD for children in need

Post author By France
Post date March 27, 2017

DAYEH UNIVERSITY, TAIWAN, March 2017: Our most recent Worldchefs Without Borders event, held at Dayeh University in Taiwan, was a great success.

On March 16, 2017, Willment Leong, founder of the Thailand Culinary Academy, was invited to lead a cooking demo and charity luncheon. The event raised 220,000 TWD for the nonprofit organization Changhua County Yuan Lin Town of Taiwan Fund for Children and Families, to go towards building much-needed infrastructure for children in Taiwan.

Over 70 enthusiastic guests including women's groups and university alumni had the chance to taste authentic Nanyang cuisine such as Thai cold seafood green papaya, Thai roast chicken and other dishes. The guests were full of praise for the culinary feast.

In addition to the demo and luncheon, two Atlantic Knife sets, donated by Mr Eric Chang, were auctioned off. The winning bidders were Ms. Liang Jui Chen, who nabbed a knife set for 13,000 TWD, and Mr. Cho Lung-Chu, with a winning bid of 10,000 TWD, adding a total of 23,000 TWD to the cause. The money raised will benefit thousands of children in need.

CONTACT

ABOUT World Chefs Without Borders

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

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

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

CONTACT

WILLMENT LEONG, WCWB CHAIRMAN

Email – willment.leong@gmail.com

News Press Releases

PR & Marketing Manager joins Worldchefs Administration Team

Post author By France
Post date March 27, 2017

PR & MARKETING Manager joins Worldchefs Administration Team

RUNGIS, FRANCE, 27 March, 2017: The Worldchefs Administration team are pleased to announce the arrival of our newest member. Andrea (Andie) Petruzella joins Worldchefs as PR & Marketing Manager. She brings over fifteen years’ communications experience, including industry-specific expertise with global clients such as Marriott Hotels and Danone. She has worked with non-profit international development and health organizations, and was full-time PR Professor at Algonquin College in Canada.

At award-winning multinational PR agencies and with international brands in Toronto, London, Ottawa and Paris, Andrea has driven growth through strategic creative outreach campaigns. She is thrilled to join Worldchefs, and eager to help bring even greater impact to the meaningful and exciting work we do everyday across all of our national associations.

When not in the office, Andie can be found making fresh pasta with her daughter, jogging along the Seine, or visiting one of her many, many favourite Parisian cafes.

About Worldchefs

News Worldchefs Without Borders

Flood victims in Peru need your help

Post author By France
Post date March 22, 2017

LIMA, PERU March 21, 2017: Considered the worst flooding in over 2 decades, victims in Peru urgently need your help as intense rain continues in 24 of the 25 regions, with 12 already in a state of emergency. Highways, bridges and railways are damaged causing delays in support and supplies reaching those in need. Some towns are stranded and others have no method of communication. Water treatment facilities and sewage pipe damages are impacting the water supply and causing a shortage of drinking water. Concerns are increasing over the possibility of a disease outbreak caused by mosquitos.

La Asociacion Peruana de Chefs, Cocineros y Afines (APCCA) www.apccaperu.com, member of World Association of Chefs Societies (Worldchefs) and Worldchefs Without Boarders (WCWB) are appealing to CHEFS and all humanitarians around the world to generously donate and assist the flooding victims in Peru. WCWB is collaborating with APCCA for relief efforts to provide the victims with non- perishable food, bottled water, coats, clothes for all ages and financial support to establish and operate an emergency relief production plant.

Andres Atapoma, APCCA President stated “APCCA and our partners are supporting the victims in strategic points preparing food with the basic resources that we possess. In Lima alone, there are almost 25,000 people affected by the El Nino phenomenon”. He further stated, “According to the latest report from the National Institute of Civil Defense (INDECI), more than 24,792 people are affected in the Lima province alone, and nationwide more than 1,000,000 people have been affected and injured by the recent emergencies. In addition, 25,000 homes, 39 schools and 16 hospitals have been damaged or collapsed.”

WE NEED YOUR HELP – PLEASE DONATE – PLEASE SHARE DONATION LINK: http://bit.ly/2nFwtzJ

All kind donor please kindly mail your transfer slip to our respective WCWB Committee Members – see contact list below. Any enquiry, please contact our WCWB Committee Member.

Donation Account

Account Name: WACS Worldchefs Without Borders

Account Number: 00010339592

IBAN: FR76 3000 4024 8400 0103 3959 223

BIC : BNPAFRPPCRT

BANK DETAILS: BNP PARIBAS (code 02484)

2 Rue Gaston Boyer, 5110 Remis, France

ABOUT World Chefs Without Borders

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

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

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

CONTACT

WILLMENT LEONG, WCWB CHAIRMAN

Email – willment.leong@gmail.com

KK YAU, WCWB EMERGENCY TASK FORCE TEAM

Email – kkyau.com @gmail.com

ASIA / OCEANIA

Tony Khoo, tony.khoo@meritushotels.com

Mak Kam Kui, Kam.Kui.Mak@disney.com

EUROPE

Árni Þór Arnórsson, chefarni@gmail.com

Jozef Oseli, jozef.oseli@yahoo.com

NORTH AND SOUTH AMERICA

Cornelia Volino, volino@live.ca

Ray MacCue, chefrjm@hotmail.com

MIDDLE EAST AND AFRICA

Oliver Soe Thet, angel@myanmar.com.mm

Thomas Gugler, president.thomas@worldchefs.org

World Association of Chef's Societies Head Office : Paris 310 rue de la Tour, 94550 Chevilly-Larue, France Phone : +33 (0) 1 46 87 65 10

News World

Wales to be represented on two Worldchefs committees

Post author By France
Post date March 15, 2017

source

Two Welsh chefs have gained global recognition by being invited to serve on World Association of Chefs Societies’ Committees.

Culinary Association of Wales (CAW) president Arwyn Watkins will serve on the Feed the Planet and Sustainability Committee for three years.

Sally Owens, a cake decoration and patisserie lecturer at Coleg Llandrillo, Rhos-on-Sea, has been invited to become a special advisor to the Global Pastry Chef Challenge on the Culinary Competition Committee.

Mr Watkins is keen to embed sustainability into mainstream education and work-based training programmes, not only for chefs but the general public also, as food waste is now a major issue.

Worldchefs has developed a seven-part programme for the foodservice industry focusing on issues surrounding sustainability on a global, regional, local and personal level.

Worldchefs believes that sustainability is a global phenomenon that threatens lives and the planet and says the solution rests with personal decisions made by individuals, which can make all the difference when collectively considered.

The programme’s curriculum, which is divided into topics on food, energy, water and waste, has been designed for culinary schools across the globe. However, Mr Watkins believes the programme, which forms the basis of study for professional chefs and chef organisations, could have wider benefits by being embedded into mainstream education and training programmes, as food waste and sustainability are issues that affect everybody.

“I’m really excited about my appointment to this important Worldchefs committee,” he said. “Sustainability is an enormous issue affecting not only chefs when planning and designing menus and dishes, but mothers and fathers also. The challenge is how do we embed sustainability into mainstream education and training programmes?

“It’s an issue that makes us all think about the future, whether it’s food waste, utilising the resources available to us or food security.”

The committee’s remit also includes Worldchefs Without Borders, a global humanitarian aid initiative that connects chefs committed to providing education and resources to those in need and afflicted by natural disasters.

International Chefs Day on October 20 every year also comes under the committee’s control. Last year, chefs affiliated to 103 member organisations around the world took part in this special day by hosting workshops and activities for thousands of children.

Mrs Owens is a long-standing member and former treasurer and North Wales Region chairman of the CAW. She represented the Culinary Team Wales for many years, is chairman of judges at Cake International and organises Cake Cymru at the Welsh International Culinary Championships, held at Coleg Llandrillo every February.

In 2011, she made an impressive wedding cake for the CAW to celebrate the marriage of the Duke and Duchess of Cambridge who donated it to homeless charity Centrepoint.

The Global Chefs Challenge brings together the world’s best chefs meet to compete for coveted titles. Competitions are held bi-annually in three different categories, Global Chefs, Global Pastry Chefs and Young Chefs Challenge (Hans Bueschkens for chefs aged 25 and under). A competitor must be selected by their home nation go through to a regional semi-final which leads to the world final at Worldchefs Congress in Kuala Lumpur in July, 2018.

Previous competition finals have seen pastry chefs produce a chocolate showpiece more than 60cm tall, six identical desserts and a gateau in a set theme within 8.5 hours.

“It’s a great honour to be invited to become a special advisor to the Global Pastry Chef Challenge on the Worldchefs Competition Committee and I look forward to serving and representing Wales,” she said.

News Worldchefs Without Borders

WorldChefs hosts Two Workshops in the Home of the 2018 Congress

Post author By France
Post date March 13, 2017

Asian Continental Director Dr.Rick Stephen with the strong support of the Professional Chefs Association – Malaysia (PCA) held a very well attended Motivation Workshop for Young Chefs immediately after a WorldChefs Judging seminar.

The event was held at one of our WorldChefs partners University in KL and we would also like to thank Taylors University for their relentless support for the workshop.

The auditorium which has a capacity of 350 people was packed and young chefs were sitting in the stairway while Chef Rick went through his presentation which was not just aimed at been a chefs but life in general.

10 other universities and colleges sent students along with Taylors to this event that also had many members for the PCA and CAM2016 in attendance.

The PCA Young Chefs for Malaysia got the show off to a great start after ChefWorks had given many lucky door prizes away to happy chefs. The YoungChefs were encourage to join as ONE to make Malaysian Young Chefs a strong ARM of WorldChefs and naturally to attend the Congress in 2018. Chef Rick’s presentation showcased our industry along with many core values not only for the kitchen but life in general, Honesty, Integrity, Goal Setting, Achieving, Respect and Passion.

Chef KK Yau also presented on the WorldChefs Without Borders (WCWB) to highlight that WorldChefs is also about Responsibilities, Education, Giving back to the Community.

It was a great day for WorldChefs and a fantastic day for Malaysia as to see two member chefs bodies coming together for the betterment of the Malaysian Chefs – congratulations PCA and CAM2016 with Unity our Congress 2018 is in good hands !

Art&Science News

Worldchefs announces Extended Partnership with Electrolux Professional

Post author By France
Post date March 9, 2017

March 2017 – Electrolux Professional has announced the renewal of its partnership with Worldchefs, extending the number of countries that will benefit from a global programme of activity throughout 2017.

The “Art & Science Come Together” partnership aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology within the leading manufacturer’s commercial cooking solutions – helping kitchens across the globe to develop more streamlined and sustainable cooking processes.

As part of the agreement, Electrolux Professional will be holding a series of chef2chef seminars at its worldwide Centers of Excellence in the UAE-Dubai, Turkey, Sweden, Singapore, the US, South Africa and Japan. Focused around the manufacturer’s unique Cook&Chill solution, these seminars will demonstrate how chefs can use the integrated system to reduce waste, ensure food safety and optimize working processes to reduce stress within the kitchen environment.

This follows Electrolux Professional’s most recent Taste the Stress campaign, a thought-provoking piece of research suggesting that whilst stress in a professional kitchen is a norm, customers are increasingly willing to buy from a partner that is committed to ecological, economical and social sustainability to make their work-lives easier and more profitable. A social experiment conducted by Electrolux Professional demonstrated that great food can be created through a leaner, healthier and more sustainable and more profitable work-life in the kitchen, with new technologies able to help streamline kitchen processes, reduce stress, and create more sustainable environments and businesses.

In addition to its chef2chef expert seminars, Electrolux Professional will also be holding a programme of local collaborations and networking sessions throughout China, Australia, Belgium and the Balkans – with a view to further widening the partnership’s activity in 2018.

Thomas Gugler, President of Worldchefs, commented: “We are very pleased to continue and build on this partnership between Electrolux Professional and Worldchefs, which has helped us to share and expand culinary technology knowledge to our Worldchefs members. The positive feedback from all sides has been very encouraging, and continuing this partnership will further create a win-win situation”

Alberto Zanata, President of Electrolux Professional added: “We all know that a certain amount of stress is part of working in a professional kitchen, but manufacturers are working all the time to take as much strain as they can away from chefs. Our partnership with Worldchefs gives us the perfect platform to do just that – showing how chefs can marry their creativity with leading technology to make their lives easier and more profitable through leaner, more efficient kitchen processes.”

For more information on Taste the Stress, watch the video and sign up for a free copy of the white paper at www.professional.electrolux.com/taste-the-stress.

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