Author: France

Worldchefs Welcomes Smile Kitchen Academy for Culinary Arts as Education Partner

Post author By France
Post date June 14, 2022

Worldchefs Welcomes Smile Kitchen Academy for Culinary Arts as Education Partner

culinary arts culinary school education partner

One of Palestine’s leading private schools, Smile Kitchen Academy for Culinary Arts, has joined Worldchefs as an Education Partner.
Smile Kitchen Academy has been accepted as a Recognized School and is a part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
Located in the Gaza Strip, Smile Kitchen Academy’s diploma degree is one of five recognized programs in the region. The double degree is awarded by Smile Kitchen Academy and the University of Gaza and is recognized by the Palestinian Association of Chefs.

Paris, 14 of June 2022 – Smile Kitchen Academy for Culinary Arts, a leading private school in Palestine, has joined Worldchefs as an Education Partner. The partnership unites Smile Kitchen Academy with an international network of hospitality educators leading the future of culinary education and training.

Accepted as a Worldchefs Recognized School, Smile Kitchen Academy fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.

Smile Kitchen Academy was established in 2017 by Chef Noor Albatta as the first and only culinary school in the Gaza Strip. Since its founding, more than 1500 students have graduated with training in the culinary arts, management, and entrepreneurship. The Smile Kitchen Academy diploma is a double degree program awarded by Smile Kitchen Academy and the University of Gaza and is recognized by the Palestinian Association of Chefs.

Smile Kitchen Academy also provides opportunities and training for students interested in entering the world of international culinary competitions. In 2019, the first Smile Kitchen Talent culinary competition was held in Gaza with the participation of 75 chefs. In 2021, Smile Kitchen participated in an international competition in Dubai with four students awarded five medals. In 2022, Smile Kitchen participated in the Egypt Culinary Cup with five students, winning eleven medals including two gold.

“Worldchefs is proud to welcome Smile Kitchen Academy for Culinary Arts as an Education Partner. One of just five programs in the region recognized for excellence in culinary education by Worldchefs, Smile Kitchen Academy is a tremendous resource for culinary students and emerging talent to enter the industry” says John Clancy, Worldchefs Education Director. “Together we share a vision of preparing the future leaders of the industry and helping to take their skills global.”

To learn more about Smile Kitchen Academy for Culinary Arts and to explore all Worldchefs Education Partners, visit worldchefs.org/education-partner.

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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 curriculum, and the world’s first Global Hospitality Certification recognising 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.

For press and media inquiries
communications@worldchefs.org

GCC Global Chefs Challenge

Singapore Crowned Champion at Global Pastry Chef Challenge Finals 2022

Post author By France
Post date June 9, 2022

Singapore Crowned Champion at Global Pastry Chef Challenge Finals 2022

At this international competition organised by Worldchefs (The World Association of Chefs’ Societies), Singapore also nabbed second runner-up in the Global Chef Challenge category.

With a chocolate sculpture in the shape of a genie coming out of a bottle as their winning entry, Singapore has emerged the victor to take home the top prize at the Global Pastry Chef Challenge 2022 in Abu Dhabi last Friday (Jun 3).

Singapore’s winning entry of a “Genie coming out of a bottle” chocolate sculpture. (Photo: Global Pastry Chef Challenge)

The Singapore pastry team – represented by Dexter Lee who is ITE College West’s pastry and baking chef-lecturer, along with his assistant Terence Lin – beat out first runner-up Italy and second runner-up France.

The Global Pastry Chef Challenge is part of an international competition organised by Worldchefs (The World Association of Chefs’ Societies) – a non-political professional body dedicated to maintaining and improving the culinary standards of global cuisines.

The Global Chefs Challenge and the Global Young Chefs Challenge make up the other two of the three categories international top chefs get to compete in.

This year’s finals took place in Abu Dhabi from May 31 to Jun 3, where the continent’s strongest teams pitted their culinary skills against each other.

In the Global Pastry Chef Challenge category, Team Singapore had to present a total three creations – a chocolate sculpture, a plated dessert and an entremet (a classic French dessert) cake

Led by team manager Gary Lim, senior lead instructor at Temasek Polytechnic, the Lee and Lin duo created the afore-mentioned “Genie coming out of a bottle” chocolate sculpture based on the “1001 Arabian Nights” theme the team.

They also crafted a fine-dining plated dessert comprising an earl grey parfait, mango jelly and bergamot ice disc, complemented with a warm chocolate moist cake, complete with a Valrhona Bahibe emulsion.

Their final creation – the Orange Bitter Almond Entremet Cake, was made of bitter almond mousse, clementine pear compote layered with bitter almond joconde and crunchy crumble.

Singapore took home second runner-up in the Global Chef Challenge category. (Photo: Global Chef Challenge)

Singapore also took home another honour in the Global Chef Challenge category.

Leong Wei Ming ( The Spot’s Junior Sous Chef) and assistant Abigail Say (The Spot’s Commis Pastry Chef) finished second-runner-up in their competition, beating out 13 other nations.

The pair had to prepare 12 portions of a four-course menu – a vegan cold starter, a warm appetizer, a main course and dessert. They presented a Vegan Coconut Soubise Flan with White Onion Quinoa Cous Cous, Steamed Sterling White Halibut with Saffron Mouse and Pickled Daikon, Compression of VanDrie Dutch Veal Fillet & Neck and Valrhona Bahibe 46 per cent Chocolate Molleux with Citrus Meringue.

Leong and Say were led by coach Lee Boon Seng (The Spot’s executive chef), and team manager KK Kong (Sentosa Golf Club’s executive chef). All competitors were trained by mentors from the Singapore Chefs’ Association and Singapore Pastry Alliance, the national association for professional chefs in Singapore.

“The last few years have been tough but we believe that we should do our best to fly the Singapore flag,” said Eric Neo, President of Singapore Chefs’ Association. “The association believes that competitions are a way of education and we will continue to groom the next generation of chefs.”

Source: CNA/gl

–Ends–

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.

For press and media inquiries
communications@worldchefs.org

Blog

Healthy and Functional Palm-based Cheese Analogue

Post author By France
Post date June 9, 2022

What is cheese analogue?

A milk cheese alternative that is identical to natural cheese in composition, appearance, features, and even use.

What is the difference between natural cheese and cheese analogue?

Unlike the usual cheeses, cheese analogues are partially or 100% made from vegetable proteins, fats and oils replacing milk protein and milk fat.

How is cheese analogue produced?

1. Firstly, the vegetable fat component (e.g palm oil) is melted and the temperature is raised up to 70°C.

2. Water is then added to the melted fat followed by fast stirring to form an emulsion.

3. Next, the protein component is slowly added to the mixture to develop the desired texture. Salt, flavour compounds and acid are then added as the drop in pH has a strong effect on texture development.

Why are cheese analogues needed in the food industry?

Fast foods and ready-to-eat conventional meals have grown increasingly popular with cheese as one of the preferential ingredients. Dairy-based cheese is more expensive compared to cheese analogue. Cheese analogue is cost effective compared to natural cheese due to the raw materials used. The use of vegetable oils compared to dairy, the low cost of imported casein and the absence of maturation period resulted in a simpler and cheaper manufacturing processes.

Cheese analogue has a diverse array of functionality (flow ability, melt resistance, shred ability, etc.) which is made possible by customised formulations. During storage, they exhibit high functional stability. Moreover, changes in cheese analogue formulation can be made to substitute certain ingredients to fulfil dietary requirements, such as lactose-free, low calorie, low in cholesterol and even vitamin and mineral-enriched.

Do cheese analogues have similar qualities as dairy-based cheeses?

YES. Both dairy-based cheese and cheese analogue are similar in their nutrient profile, organoleptic attributes and their physical appearance. Nowadays, consumers have become completely conscious of the need for better nutrition. Hence, cheese analogues may offer an excellent opportunity to replace a conventional product with a new one that offers the same or better nutritional and texture characteristics.

What is palm-based cheese analogue?

In recent years, to alter sensory, nutritional profile and producing a cholesterol free cheese, vegetable oils are commonly used as milk fat replacers in cheese production. In this case, palm oil and its products are used as milk fat replacer in the production of palm-based cheese analogue. Due to its balanced fatty acids contents, and the presence of natural antioxidants such as tocopherols and tocotrienols that are beneficial towards human health, palm oil is widely used as milk fat replacer in conventional cheese products. In addition to that, many studies have reported the use of palm oil and its products in cheese analogue manufacturing has produced an end product that shows comparable organoleptic attributes with natural cheese, but with better nutrient profile and lower cholesterol contents.

Palm oil is widely used in the production of cheese substitutes such as mozzarella, cream cheese and kashar cheese (sliceable semi-hard cheese). According to Karimah et al. (2001), the use of palm oil in the formulation of mozzarella analogue provides functional properties similar to that of dairy-based mozzarella cheese¹. Another study found that palm oil can be used in the production of kashar cheese with higher sensorial scores, making palm oil an acceptable alternative for kashar cheese production that can meet market and consumer’s demand without any significant quality loss². The Malaysian Palm Oil Board (MPOB) has also developed technology to produce palm-based cream cheese analogue that offers functional versatility to the cream cheese analogue, with the end product’s appearance and texture being nearly identical to dairy-based cream cheese, but with an improved nutritional quality³.

References:

1. Karimah A, Aminah A and Mohd Khan A. (2001). Potential of Palm Blend in the Formulation of Mozzarella Analogue. Palm Oil Developments 35: 1-7.

2. Kavak D.D. and Karabiyik H. (2020). Quality Evaluation of Kashar Cheese: Influence of Palm Oil and Ripening Period. Food Science and Technology 40(2): 354-360.

3. Karimah A. (2010). Palm-based Cream Cheese Analogue. MPOB Information Series. ISSN 1511-7871.

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.

Press Releases

The 39th biennial Worldchefs Congress & Expo 2022 arrives in Abu Dhabi, United Arab Emirates

Post author By France
Post date May 25, 2022

The 39^th biennial Worldchefs Congress & Expo 2022 arrives in Abu Dhabi, United Arab Emirates

Abu Dhabi , 24 May 2022 – The 39^th biennial Worldchefs Congress celebrates the association’s 94 year history with huge anticipation, with a stellar line-up of iconic speakers, intense culinary action with the world final of the Global Chefs Challenge, extensive Education sessions and a spectacular Expo (ExpoCulinaire) with exhibitors from around the world running alongside the 25th Emirates International Salon Culinaire plus the team based African Culinary Cup. Her Excellency Mariam Almheiri – Minister of Climate Change and Environment will attend as Keynote Speaker for the Conference.

Taking place from 30^th May to 2^nd June at ADNEC, Abu Dhabi, the event will finally take place after 4 long years – since the last Congress in Kuala Lumpur, Malaysia after which the 2020 edition in Saint Petersburg, Russia was cancelled. The Emirates Culinary Guild and the Department of Culture and Tourism, represented by Abu Dhabi Convention & Exhibition Bureau have worked tirelessly with Worldchefs to ‘rise together’ and reignite the global culinary network of chefs and industry experts.

Thomas Gugler, President of Worldchefs, said “The Worldchefs Congress is about to happen, it’s a time when inspiration, innovation, networking and education become our main ingredients. The Congress committee has been more determined than ever to create a meaningful and comprehensive programme and a way to bring the world together”. The Worldchefs Association has a membership of 105 countries and is committed to uniting the global community and cross-industry innovators to explore the past, present, and future of the culinary trade.

Andy Cuthbert, Chairman of the WorldChefs Congress Committee shared, “We have themed the Congress RISE TOGETHER to honour the hospitality sector in 2022, which has been through so much. Our resilience has kept us going and our diverse mix of speakers and activities, who will inspire the chef of today, whether you have been in the industry for 30 years, or just two years. The wait is over – it is time to network, upskill and learn as a global community again.”

The Worldchefs Congress and Expo constitute a multitude of components, all of which will bring knowledge and excitement to Abdu Dhabi and the UAE. There is a world class Conference, a trio of international competitions that happening under one roof for the first time anywhere in the world, more than 25 certified free education sessions, and an Expo that is the only trade and education event dedicated to foodservice in the country. Market leaders such as Electrolux Professional, Nestle Professional, Iffco out of Home, Unilever Food Solutions and Violife have made significant sponsorship efforts as they support the future of restaurant equipment, food products and skills – all essential elements to keep Abu Dhabi and the UAE as a pioneer in Hospitality.

Majed Alsabagh, Vice President of the Emirates Culinary Guild and President of the Syrian Culinary Guild has been actively promoting the Worldchefs Congress for several years and commented “when Abu Dhabi won the bid to host Worldchefs Congress 2022, it was a thrilling moment for the UAE and the Emirates Culinary Guild. We carry great pride in welcoming the world to our nation’s capital city, celebrating the creativity, passion and talents of gastronomy from all corners of the world.”

Gastronomy and restaurants are a fundamental part of any tourist experience. Tourism continues to play a major role in the GDP of the country. According to the World Travel and Tourism Council the direct contribution of UAE Travel & Tourism in 2019 was AED180.4bn, 11.6% of the total economy with employment accounting for 1 in 10 jobs.

Joanne Cook, CEO of Purple Kitchen Events is the Organiser of Worldchefs Congress & Expo 2022. “Focusing on culinary art, competitions, skills, learning, training, products and equipment driven by the inspirational passion and creativity of chefs is certain to have a positive impact on the tourism industry. The tourism sector is crucial to the UAE, we must continue to lead and to capture the imagination of the hospitality industry.” said Cook.

Congress delegates will enjoy evening networking events at the renovated Erth Hotel and at ADNEC’s Al Maa’red Ballroom. The two venues have worked closely with the Worldchefs Organizing Committee to ensure unique dining experiences that both celebrate Emirati tradition but also give contemporary interpretations on modern local cuisine. It can be stated with confidence, that Abu Dhabi will have the world on it’s plate next week.

For more information, media enquiries, logos and high res images, please contact:

admin@purple-kitchen.com

–Ends–

About Worldchefs

The World Association of Chefs’ Societies, Worldchefs in short, is a dynamic global network of more than 100 chefs associations, representing culinary professionals at all levels and across all specialties. 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 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 membership. www.worldchefs.org

About ExpoCulinaire

Now in its 3rd year, the annual exhibition is the host to the 25^nd Emirates International Salon Culinaire. It moved from Sharjah to Abu Dhabi in 2022 to become the ‘Expo’ component of the Worldchefs Congress & Expo. Education/training, food, equipment and services for the catering industry are on display over 4 days for trade professionals and culinary students to see, touch, taste and try. www.expoculinaire.com

About Global Chefs Challenge

Selected through top performance at the Culinary World Cup and Global Chefs Challenge Regional Semi-Finals, qualifying teams will go to head to head at the Global Chef Challenge Final. Here, the best and brightest convene to show mastery in the culinary arts. Representing their respective countries, forty culinary teams comprising the most promising chefs from across the globe will compete for gold. Four days of intense competitions will see the World’s emerging culinary talent test their skills and give their best as they fight for the title. The Global Chefs Challenge Finals includes three specialized competition categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, and the Global Young Chefs Challenge. Register for free now, to see who will take home the prized trophy and title of Worlds Best Chef. www.globalchefschallenge.org/gcc_qualification

About The Emirates International Salon Culinaire

The Emirates International Salon Culinaire is the largest single-entry chefs’ competition in the world. Structured as a series of practical and display-based culinary challenges or ‘classes’, this globally renowned annual contest gauges the diversity of entrants cooking skills and pushes the boundaries of modern day food preparation and presentation. Evaluated by a panel of 30 international experts and mandated by the World Association of Chefs Societies (WACS), the Salon Culinaire provides credible industry recognition to more than a thousand master chefs, pastry chefs, cooks and bakers. The salon serves to inspire and encourage young chefs to continue striving for ever upward improvement in their daily work practice. Gold, Silver and Bronze medals and certificates are awarded to those competitors whose exhibits, in the opinion of the judges, have reached the commensurate international standard. In addition to the medal awards, there are special trophies awarded to individuals who have attained excellence at the competition in their particular field: gastronomy; bakery/pastry; artistic – and a new award designed to encourage the development of Arabic cuisine.

Website: www.emiratesculinaryguild.net

About the African Culinary Cup

6th African Culinary Cup 2022 – This prestigious competition, endorsed by Worldchefs, brings together African National Culinary Teams from Ghana, South Africa, Namibia, Qatar, Egypt, and the United Arab Emirates. These diverse young chefs will compete against each other in the culinary competition highlighting the ethnic cuisine from each country.

Press Releases

Worldchefs Welcomes Victorinox as Global and Official Chefs Knives Partner

Post author By France
Post date May 23, 2022

Worldchefs Welcomes Victorinox as Global and Official Chefs Knives Partner

Victorinox AG, the makers of the original Swiss Army Knife and producer of high-quality household and professional knives, watches, travel gear and fragrances, has joined Worldchefs as a Global Partner and The Official Chefs Knives Partner.
Victorinox’s multifaceted range of Household and Professional Knives currently comprises 600 different products for virtually any application in private households, professional kitchens and butchers.
More than 20 million household and professional knives are produced every year at the company’s headquarters in Ibach, Switzerland. Bearing the famous “Swiss made” label, they are popular export products around the world.
Victorinox will be present at the biennial Worldchefs Congress & Expo 2022 event, taking place in Abu Dhabi, from 30 May to 2 June.

Paris, 23 of May 2022 – Victorinox AG, the makers of the “Original Swiss Army Knife” and producer of high-quality household and professional knives, watches, travel gear and fragrances, has joined Worldchefs as a Global Partner and The Official Chefs Knives Partner. Victorinox is a global family-run company that is now being managed by a member of the family’s fourth generation. The firmly anchored brand values of innovation, quality, iconic design and functionality are always taken into consideration when designing new products.

Victorinox’s know-how in the highly accurate processing of steel is also used in the Household and Professional Knives division. The multifaceted range currently comprises 600 different products for virtually any application in private households, professional kitchens and butchers. Besides the well-established high Victorinox quality, the criteria of ergonomics and manageability are key factors for this product range. The knives also meet the highest design standards.

Showcasing the unique durability of Swiss stainless steel all Victorinox knives will stand up to the most intense workloads in the world’s busiest kitchens. Softer in composition so easy to sharpen, this specialist stainless steel is corrosion resistant. Plus it delivers impressive blade cutting power. Ergonomically advanced, each blade is perfectly balanced to instill absolute confidence when handling every ingredient.

In this regard, the high standards that top chefs place on themselves and their dishes also apply to their equipment. In addition to choice ingredients and extraordinary recipe ideas, the right set of tools are key to good preparation. World-class chefs such as Nenad Mlinarevic, who was named Swiss Chef of the Year 2016 and has 18 Gault Millau points, is a firm believer of working with Victorinox knives. “A Victorinox knife was the first knife I held in my hands when I was 16 years old and starting my training. So I feel a special bond with this brand. These knives have been an authentic part of my journey so far”. Read more about his ambition and passion and get inspired!

Victorinox products are available in the company’s flagship stores and via a comprehensive network of subsidiaries and distributors in more than 120 countries. The stores are situated in attractive locations, such as Zurich, Lucerne, Geneva, Cologne, London, Shanghai, Tokyo and Hong Kong. The stores allow visitors to experience the entire range of products in a welcoming environment and experienced sales staff is happy to assist in everything from the newest products and innovations to best sellers.

Victorinox will also be present at the biennial Worldchefs Congress & Expo, taking place in Abu Dhabi, from 30 May to 2 June 2022. The reunion event for the most influential culinary body worldwide and world leading trade fair is not to be missed. Registration for Worldchefs Congress & Expo 2022 is open now at www.worldchefscongress.org/register.

ABOUT VICTORINOX

Victorinox AG is a worldwide operating family business, which today is run in the fourth generation. The headquarter of the company is located in Ibach, canton Schwyz, in the heart of Switzerland. This is where the founder of the company Karl Elsener I set up his cutlery business back in 1884 and, a few years later, designed the legendary «Original Swiss Army Knife». Meanwhile, the company produces not only the world-famous pocket knives, but also high-quality household and professional knives, watches, travel gear and fragrances. In 2005, the company took over Wenger SA in Delémont. The Wenger pocket knives were integrated into the Victorinox range in 2013, so that the Wenger product portfolio today consists of watches and travel gear. Products are available online, in own stores as well as via a widespread network of subsidiaries and distributors in more than 120 countries. In 2021, the company with its more than 2 100 employees generated sales of CHF 408 million.

Victorinox guarantees all knives and tools to be of first-class stainless steel. Since environmental protection and sustainability are part of the Victorinox DNA, their products are made for life. Each item has a lifetime guarantee against any defects in material and workmanship. Victorinox prides itself on more than 135 years of experience in the manufacturing of high-quality knives in Switzerland.

For more information please visit www.victorinox.com

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.

For press and media inquiries
communications@worldchefs.org

Art&Science Partnership Press Releases

Electrolux Professional Renews as a Worldchefs Premium Partner

Post author By France
Post date May 16, 2022

Electrolux Professional Renews as a Worldchefs Premium Partner

Electrolux Professional has renewed as Worldchefs Premium Partner, continuing a longstanding collaboration centered around the Art & Science Come Together program.
Art & Science Come Together will expand to include the development of a digital resource centre hosted by Worldchefs.
Leveraging resources in new ways, the partnership will deliver key skills to culinary professionals and build resilience in the industry.

Paris, 16 of May 2022 – Electrolux Professional has renewed as Worldchefs Premium Partner. Celebrating 120 years of tradition, experience, and innovation, Electrolux Professional has been at forefront in offering sustainable, ergonomic, and customer-friendly solutions. The Worldchefs partnership renewal marks the continuation of a longstanding collaboration centered around the Art & Science Come Together program.

Launched in 2014, Art & Science Come Together aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology of the leading manufacturer’s commercial cooking solutions. Designed to empower chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry, Art & Science Come Together helps kitchens across the globe to develop more streamlined cooking processes.

Through a series of hands-on workshops, the Art & Science program has brought chefs together at worldwide Electrolux Centers of Excellence to explore innovations in culinary technology. With varying themes from Barbecue and Sous-Vide to Ergonomics and Hygiene, each workshop focuses on how chefs can cut food waste, build a leaner workflow, and optimize efficiency to reduce stress within the kitchen environment.

The chef-centered program will enter a new phase with the partnership renewal, including the development of a digital Art & Science Come Together resource centre hosted by Worldchefs. Response to the needs of chefs and consumers, the partnership’s strategic direction will provide culinary professionals with the tools and skills to navigate an ever-shifting post-COVID reality and build resilience in the industry.

“Worldchefs is proud to renew our partnership with Electrolux Professional. Their inclusive, chef-centric approach to innovation, continuous push for excellence, and bold sustainability commitments are just a few reasons why they have been a natural collaborator and key supporter of Worldchefs,” says Ragnar Fridrikkson, Worldchefs Managing Director. “Electrolux Professional’s dedicated chefs around the world add so much value to our community and we look forward to expanding our partnership to provide new resources for the future.”

To learn more about Electrolux Professional, watch the Sustainable Kitchen Design episode of the Sustainability Around the World webcast with guest Michele Cadamuro, Head of Design and Innovation at Electrolux Professional.

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.

For press and media inquiries
communications@worldchefs.org

Company / Partner Congress Industry Trends News

Meet the Competitors: Global Chefs Challenge at Worldchefs Congress & Expo 2022

Post author By France
Post date May 16, 2022

Representing their respective countries and culinary teams, the world’s most promising chefs will experience four days of intense competition at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022 in Abu Dhabi, 30 May to 2 June.

Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?

Chef Simo Oskari Pietarinen

Country: Finland
Position: Head Chef at Restaurant W30

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

After two hard years, to finally meet chefs from around the globe to network and mingle.

What advice would you give to fellow chefs who want to compete in international competitions?

Remember your training and be yourself. Trust your assistant.

What is your favorite recipe to prepare?

My favorite recipe to prep is a good chocolate tart with vanilla ice cream.

Chef Balázs Adamek

Country: Hungary
Position: Chef at Restaurant Diófa

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

Being a maximalist in my work, I expect the best results from myself, the competition.

What advice would you give to fellow chefs who want to compete in international competitions?

If you want to compete in an international competition, I recommend that you compare your skills in as many competitions as possible. Learn, improve yourself and trust yourself to be able to do it.

What is your favorite recipe to prepare?

I don’t really have a preference among the plates to prepare. I love all of them, just a bit more the meats.

What does competing in the Global Chefs Challenge mean to you?

It is a great honor for me to have this opportunity to participate, to represent my country and my profession in such a monumental event and top prestige competition. I have already participated in several international competitions, but the GCC is always the greatest challenge of my life.

Chef Alan Fitzmaurice

Country: Ireland
Position: Executive Chef at The Glasshouse Hotel

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I’m really looking forward to the meeting and the comradeship between Chef and competitors.

What advice would you give to fellow chefs who want to compete in international competitions?

Practice, Practice & Practice.

What is your favorite recipe to prepare?

More and more its simple recipes, with good ingredients cooked with family or friends.

Favorite quote?

“If you don’t give up, you can never be defeated.” – Rob Heffernan, Irish race walking Olympian.

Chef Marco Tomasi

Country: Italy
Position: Head Chef at Cucina Tomasi

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I expect a lot of emotion and determination, with the hope of bringing home a great result.

What advice would you give to fellow chefs who want to compete in international competitions?

Try to dream and chase your dreams. Sacrifice and hard work always pay off.

What is your favorite recipe to prepare?

All those dishes linked to traditions and family, as well as rich in taste; full of love, memories and emotions.

What is your source of inspiration?

My source of inspiration is my grandfather Alberto Tomasi. He is 82 years old and he is a carving chef. Even today he continues to challenge himself, because in life you never stop learning.

Don’t miss all the action at Worldchefs Congress & Expo 2022. With the backdrop of this historic reunion event, the Global Chefs Challenge Finals brings the world’s top chefs and emerging culinary talent to test their skills on a global stage.

Learn more about the program and keynote speakers at www.worldchefscongress.org/speaker.

Press Releases

Worldchefs & Worldchefs Academy Welcome Saudi Airlines Catering Company as Premium Sponsor

Post author By France
Post date May 13, 2022

JEDDAH May 13, 2022

As part of a dynamic Premier Sponsorship focusing on training and certification, Worldchefs and Worldchefs Academy will provide valuable support towards the culinary education and training initiatives of Saudi Airlines Catering Company, an integral part in the development and launch of its Culinary Academy in Jeddah, the Kingdom of Saudi Arabia.

Join us in welcoming, Dr. Rashed Alarfaj, SACC Vice President of Health, Security & Standards Control as a guest motivational speaker for the upcoming Worldchefs Congress & Expo 2022 in Abu Dhabi, UAE from 30 May to 2 June 2022. Visit www.worldchefscongress.org

Saudi Airlines Catering Company (SACC) was established in 1981 to provide catering services to the Kingdom’s National Airline. SACC has since blossomed into a broad and diversified enterprise offering a full suite of food and beverage, retail, hospitality, and support services to local and international clients.

Over the years, SACC has pressed forward with its program of continuous improvement and innovation, as well as streamlining its operations to meet growth in demand and to achieve operational efficiencies.

SACC continues to rigorously pursue its fundamental mission, helping clients develop and deliver hospitality concepts and services of the highest standards, based on its core values of commitment to quality, cost effectiveness, teamwork, and dedication to customers.

While maintaining its leading position in the domestic airlines catering industry, SACC is also committed to a strategy of diversification to seize emerging growth opportunities, reduce reliance on a single revenue stream and generate additional value for its shareholders.

SACC’s Mission is to excel as a market leader through continual process improvement, innovation, and timely response for its’ customers’ best interest.

SACC’s Values include customer orientation, team spirit, transparency, sustainability, and commitment to quality.

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Company / Partner Congress Industry Trends News

Meet the Competitors: Global Chefs Challenge at Worldchefs Congress & Expo 2022

Post author By France
Post date May 4, 2022

Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?

Chef Matthew Lee

Country: Australia
Position: Chef at Restaurant Dan Arnold

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I believe the Worldchefs Congress and Global Chefs Challenge offer incredible value to chefs like myself, the opportunity to compete and represent Australia alongside leaders in the hospitality industry, a career-changing experience.

What advice would you give to fellow chefs who want to compete in international competitions?

I would encourage chefs to be involved in local and international competitions to gain experience, knowledge, and confidence within the unique environment.

What is your favorite recipe to prepare?

My favorite recipe is cooking paella on the firepit with the amazing local seafood Queensland has to offer.

Can you share an inspiring quote?

“The harder you work, the luckier you get.” — My grandfather, Kevin Kable.

Chef Sam Van Houcke

Country: Belgium
Position: Chef and Co-Owner of Restaurant Maste and Mastel Bakery

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

Competing in an international culinary competition is a challenge. I love the thrill of the sprint in comparison with the marathon that Chefs do every day again in their restaurants. Being part of an international community is also a unique experience.

What advice would you give to fellow chefs who want to compete in international competitions?

Go for it, give it your 100%, know that competing asks a lot of you (and your team) but one day your efforts will be rewarded, so don’t give up.

What is your favorite recipe to prepare?

Can’t choose. It goes from traditional pasta to creating new dishes.

Can you share an inspiring quote?

“A smooth sea never made a skillful sailor.”

Chef Jan Horký

Country: Czech Republic
Position: Executive Chef at Hotel Nautilus

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I look forward to seeing the colleagues we meet at world competitions. Of course, I’m looking forward to showing what we’ve trained.

What advice would you give to fellow chefs who want to compete in international competitions?

Don’t underestimate practicing all the steps of food preparation. I’ve been competing for over 20 years. In that time, I know that without proper training it is impossible to think of a good result.

What is your favorite recipe to prepare?

I like working with fish, so any fine fish dish.

Can you share a fun fact about your career?

In 2018, I prepared a meal for President Obama and twelve other Presidents at the U.S. Embassy, selected from my menu at Golden Prague. I have also made dinner for the Spanish princess.

Learn more about the program and keynote speakers at www.worldchefscongress.org/speaker.

Blog

Does adding natural antioxidants in cooking oil help?

Post author By France
Post date April 8, 2022

Cooking oils have been around for most of human history. It is indisputably a fantastic medium used to transfer heat to food, facilitating cooking processes. As the food is being cooked, the oils help to enhance the qualities of the food making it more palatable and appealing to us. We fry, bake, and grill foods with oils, with the intention to relish our desire for crispy, and crunchy food textures. Let’s be honest, without cooking oils, not only will we compromise the texture of our home-cooked delicacies, but also the taste. In general, a cook would admit that cooking oils help to enhance the texture, taste, and flavour of food. Besides that, cooking oils provide the calories we need to run our day-to-day affairs and some of them are actually rich in fat-soluble vitamins. Palm oil for example, is rich in Vitamin E tocotrienols .Without the administration of fats or oils into our body, fat-soluble vitamins A, D, E and K may not enter our system and nourish us with its many benefits. This is why we should not underestimate our cooking oils as they help facilitate the vitamins’ absorption.

Unfortunately, as heat is transferred to foods during cooking, undesirable chemical reactions occur. For example, during the frying process, hydrolysis, oxidation, and polymerisation take place. These reactions result in the formation of volatile and non-volatile compounds that can lower oxidative stability, thereby the quality of both oil and food. Unpleasant odours, flavours, and colours can be imparted to the food as well as the oil, and also limit the re-use of the oil (Choe and Min, 2007). However, this can be slowed down or prevented entirely by adding antioxidants to the frying oils (Che and Tan,1999).

What does an antioxidant do?

An antioxidant interrupts the oxidation process by stabilizing fatty acid, which makes them less reactive with oxygen. Surprisingly, natural ingredients like herbs contain numerous phenolic compounds which may act as antioxidants (Kaur and Kapoor, 2002). Additionally, it was discovered (Negishi et al. , 2003) that natural antioxidants such as those from the extracts of rosemary, tea, sage, oregano, and barley seeds have high antioxidant activity at frying conditions, thus effective in slowing down these undesirable chemical reactions.

It has been reported that compounds such as tocopherols, carotenoids, alkaloids, flavonoids, and diarylheptanoids found in herbs interact with existing tocopherols and tocotrienols in palm oil that may cause an effect that enables the oil to last longer. Pandan leaves, kaffir lime leaves, curry leaves and turmeric leaves have shown antioxidant effects towards palm oil during frying (Idris et al.,2008). Nor et al. (2008) tested the effects of using pandan leaf extract as antioxidant on palm oil during deep-frying. Oxidation of the palm oil used decreased with an increase in the concentration of pandan extract in the oil. The study demonstrated that the addition of a natural antioxidant such as pandan, enhances oxidative stability of cooking oil during deep-frying.

In another study by Hamad et al. (2017), it was found that palm oil fortified with turmeric spice had the highest value of phenolic compounds compared to palm oil fortified with paprika, thyme, and cumin. Phenolic compounds are plant-derived compounds that possess high antioxidant activity and other benefits such as antimicrobial and anti-inflammatory properties. Tumeric contains a compound called curcumin which has been shown to exhibit antioxidant properties and thus has the potential to fight against various diseases. Overall the same study showed that oxidation stability increased after treatment of palm oil with turmeric, paprika, thyme, and cumin. The study proves that the addition of natural antioxidants in cooking oil especially palm oil would help with the improvement of cooking processes and overall quality of the food and oil.

Antioxidants found in palm oil

Vitamin E tocotrienols is abundantly found in palm oil and its derivatives especially red palm oil. Vitamin E tocotrienols is an excellent antioxidant that has been proven to provide multiple health benefits such as neuroprotection, inhibition of cancer cells proliferation, protection against bone disease as well as prevention of oxidative reaction on skin and hair. And research studies done on palm oil derived tocotrienols have proven these benefits. Carotenoids, a compound that will be converted to Vitamin A when consumed, is another antioxidant abundantly found in red palm oil. It’s what gives the red palm oil its rich orangey red colour. Red palm oil can be used for low heat cooking processes such as shallow frying and even incorporated in mixtures to make baked goods. In fact, red palm oil, which comes from the flesh of the oil palm fruit, contains the most carotenoids in comparison to other fruits and vegetables.

Evidently, with the presence of antioxidants such as Vitamin E tocotrienols and carotenoids, palm oil is already a stable cooking oil to begin with. The addition of natural antioxidants that interact with antioxidants found in palm oil will definitely enhance the cooking oil’s oxidative stability and further improve cooking qualities. Furthermore, palm oil is incredibly versatile and can be used for various food applications. And this is contributed by its thermal and oxidative stability. Palm oil is used for making shortening, dairy fat replacer, margarine, Vanaspati, ice cream, vitamin E supplement, cooking oil, and cocoa butter substitute.

References:

Che Man Y. B., Tan C. P. (1999). J American Oil Chemists’ Society 76: 331-339.
Choe E., and Min D. B. (2007).J Food Science.72(5): 77-86.
Hamad, M. N. F., Taha, E. M., Mohamed, W. M. (2017). Indian J Dairy Sci, 70, 1.
Idris, N. A., Fatihanim, M. N., Razali, I., Suhaila, M. and Hassan, C. Z. (2008). In Proceedings of Product Development and Nutrition Conference: PIPOC 2007 International Palm Oil Congress: Palm Oil: Empowering Change. Malaysian Palm Oil Board.
Kaur, C., and Kapoor, H.C. (2002). International Journal of Food Science & Technology. 37. 153 – 161. 10.1046/j.1365-2621.2002.00552.x.
Negishi H., Nishida M., Endo Y., Fujimoto K. (2003) .J American Oil Chemists’ Society .80: 163-166.
Nor F. M., Mohamed S., Idris N. A., Ismail R. (2008). Food Chemistry.110: 319-327.

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