Author: France

International Chefs Day 2016 in Azerbaijan

Post author By France
Post date October 20, 2016

Remember a fresh homemade loaf of bread come out of the oven or smelling homemade cookies? The first-ever Bread Festival will showcase in Baku a large variety of this sacred food. Everything from traditional kinds of bread to various bakery products will be presented at the festival.

The event, marking the International Chefs Day will take place in the majestic Serin restaurant on October 20 beginning from 11:00am, Trend Life reported This international observance is considered to be a professional day of all chefs around the world. The holiday was established under initiative of World Association of Chef's Societies in 2004.

Celebration usually includes culinary contests, organized in many cities. Festival has some of the most skilled bakers from more than country's twenty regions as well as guests from Turkey, Kyrgyzstan, Ukraine and other countries. Every October 20, home cooks, and professional chefs across the world celebrate International Chef’s Day. As the name implies, the day is meant to celebrate the greatest of culinary gurus.

Azerbaijani people can’t really imagine their national cuisine without homemade bread. There are other bread varieties sold in Azerbaijani bakeries, including tandir, lavash, and shirinchorek. Each of them is different in shape, size, taste and smell. Cooking of bread from flour and water is done by its steaming and roasting.

Tandir bread is usually preferred over others on special occasions, such as weddings, birthday parties and holiday celebrations. It's history began in Neolithic. Scientists note that the word “tandir” refers to the ancient Turkic peoples (the Sumerians). The bread cooks in the inside of the hollow which has been plastered in surroundings. Bread is cooked by attaching on walls of tandir. The bread is also prepared like fragile bread and kept for a long time.

Lavash is thin flat bread made of water, flour and salt. It's thickness varies depending on how thin it was rolled out. Toasted sesame seeds or poppy seeds are sometimes sprinkled on before baking. The bread is widely consumed in Turkey, Azerbaijan, Georgia and Iran.

Shirin chorek, or sweet bread, is mostly baked on holidays such as Novruz and Ramadan. Here's exactly how to make a delicious pastry. Enjoy the pastry with a cup of tea as Azerbaijanis would typically do.

International Chefs Day News

International Chefs Day 2016 in Vanuatu

Post author By France
Post date October 20, 2016

Today is International Chefs day and The Vanuatu Chef Association cooked up a storm today at the port villa market house. We will be creating art on a plate from local healthy produce with the assistance of Pikinini!

Today event was a Great Sussex & was great to see all Vanuatu Chef’s & Kids from Schools all over Port Vila In Vanuatu coming down for the Event through Tracey Farnsworth from the Progress Pikinini Foundation.

Today the International Vanuatu Chef’s cooked Market Omelette’s with local organic greens right from the market tables to the plate. Sell them for a fund raising event for the Progress Pikinini foundation which helps family all over the 83 Island in Vanuatu.

Today we cooked over 100 Omelettes razing over 30,000vt It Was a great day to see the youth of tomorrow joining hand with the Vanuatu Chef’s working together in cooking great fresh health food with Origins Gas cook top’s & the best Gas in the Islands to use.

Vanuatu Chef’s also handed over training Recipe card’s & hat’s over to the Progress Pikinini for further development & training for the Children of the future I would like to take this chance to thank all parties involved in this event Chef Friona a long time service Chef & devoted to the Vanuatu chef program Melanesian Hotel for support with all equipment & Staff Origin representative Raymond Singh & Losalini Cakau Rollyne Liu APTC representative & all the wonderful APTC students Holiday inn, Breakas Resort, Melanesian Hotel, Vanuatu Chef’s & most of all the Wonderful Kid’s from all the schools from Port Vila how came down & took part in today event.

Happy Chef Day 2016

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News World

75 years with Figgjo

Post author By France
Post date October 18, 2016

This year, Norway’s only porcelain factory is celebrating its 75th anniversary in many ways, including the production of a plate designed by award-winning Lars Tornøe and a bowl inspired by a coffee cup from 1954.

There were lots of porcelain factories in Norway in 1941, when Figgjo started as a company. Today, in 2016, we are unique: Figgjo is the only porcelain factory in the Nordic countries that produces everything from A to Z at one location.

Porcelain for the whole world

Local affiliation, traditional craftmanship, modern machinery and a firm focus on innovation have secured us a leading position within Scandinavian design. In our production plant in Figgjo, outside of Stavanger, we work in a spectrum between trends and timelessness, supplying cups and plates to all manner of customers, from the Royal Yacht of Norway to embassies, hotels, restaurants, institutions and canteens in 35 countries. We partner with trendsetting culinary teams, chefs´guilds and food organisations, and are proud that the world's most prominent chefs compete on our porcelain.

We are marking the occasion of our 75th anniversary with three new products: Figgjo Undring, Figgjo Duett and an expansion of the popular Figgjo Boks buffet series:

Lars Tornøe has designed for Figgjo

Lars Tornøe from Stavanger is a designer of products and furniture who has won numerous design awards, and is probably best known for The Dots for Muuto. We invited Lars to create a design for Figgjo and he produced Figgjo Undring, a plate with a hole in it. The hole rises seamlessly up from the plate and the soft transitions are repeated in the matching bowls, which grow upwards like a continuation of the edge of the hole. The plate also works well without the bowls. Then the hole functions on its own as an exciting design feature. The circularity, one large circle and one small, lends an almost iconic quality to Figgjo Undring.

Classic and contemporary all in one
Figgjo Duett, designed by Erik Lorange Lindberg and Olav Joa, unites the past and the future. We have allowed ourselves to be inspired here by the classic design style that was typical for Figgjo in our early production years. The shape of the lower part is taken from the Figgjo Sissel coffee cup, a best-seller from 1954. The classic contour of the bowl flows elegantly over into the lid, which has a more modernistic design. The asymmetrically curved surface creates a dynamic and sculptural look.

Flexible building block

With its straight edges, Figgjo Boks is perfect for buffet serving. The product range is available in many different sizes and is spacious without taking up too much space. We have now extended the series with an extra large box. It has a length of 53 cm, but light in weight and easy to handle. Figgjo Boks has a clean linear design that makes it easy to combine with other products.

News World

JAN: the VanDrie Group s new convenience brand

Post author By France
Post date October 18, 2016

Apeldoorn – At the SIAL international food exhibition in Paris, the VanDrie Group launched JAN, its new brand of convenience products. The brand includes products such as the veal burger and pulled veal. Later on, the VanDrie Group wants to add even more convenience products to the JAN product range.

Modern consumers want to enjoy convenient, healthy and responsible products, but their time is limited. As such, consumers are increasingly demanding solutions to this conundrum. With JAN, the VanDrie Group caters to their needs. “We are noticing that consumers are eating less meat, while also becoming increasingly critical, and that they are on the lookout for products that are in keeping with a healthy and varied diet. Consumers are also increasingly demanding healthy, easy to prepare products. We are responding to those trends with the introduction of our convenience brand. In addition to our more traditional products, we are launching JAN to meet the needs of our time,” says Henny Swinkels, Director of Corporate Affairs VanDrie Group.

The JAN products contain high-quality meat such as the shoulders and neck for the veal burger, contain less salt, provide detailed product information and consumers can use a QR code to get more information on JAN. The brand will be rolled out worldwide. Swinkels: “It’s a great challenge to be taking this on within the VanDrie Group. We want introduce consumers all over the world to our high-quality veal, which is produced in a responsible and animal-friendly manner. JAN offers convenience and quality, day in, day out.”

JAN

Jan: a traditional Dutch name, but also a name with a rich history. Jan represents the family history of the VanDrie Group. It was Jan van Drie sr. who, with the purchase of his first newborn calf, blazed the trail for the way in which modern Dutch calf husbandry now works, allowing us to enjoy the tastiest and highest quality veal. The calves are carefully selected by Jan and raised in a peaceful environment. They are fed top-quality feed, because good nutrition makes for flavourful meat. That is why at Jan, we produce our own cattle feed. This allows us to keep quality and taste of our meat at a high level. Jan also guarantees that the calves are processed extremely professionally to make the finest veal products, guaranteeing food safety. And Jan is delighted to share them with the rest of the world.

News World

Worldchefs Congress & Expo 2020 will take place in Sankt Petersburg, Russia

Post author By France
Post date October 18, 2016

For the first time in the history of Worldchefs a Congress will take place in Russia. The other two candidates for this congress were Lyon, France and Sydney, Australia.

There is no better (and pleasant) way to learn the Russian culture and history than to learn about its food. Like the history itself, Russian culinary traditions are nothing but a blend of cultures and tastes of people who has been forming it throughout centuries. The congress delegates will have a unique opportunity to plunge into the taste and flavor of sumptuous dishes, find new emotions, and get inspired by them to create more special recipes while enjoying fascinating views of the city of Saint Petersburg, which is a legendary world-renowned place itself.

Founded in 1703, the city has a rich history. For about two centuries, Saint Petersburg has been a capital of the Russian Empire. Throughout this period, its picturesque architecture, created by the most talented architects, made the city an open-air museum. Saint Petersburg is a big industrial, scientific and cultural centre with more than 4000 significant historical and cultural landmarks, which are included in the UNESCO World Heritage List.

Congratulations to the Russian National Association for the hard work and see you soon!

News World

Come see us at Worldchefs Village from the 22nd to the 25th of October during IKA 2016!

Post author By France
Post date October 17, 2016

The Culinary Olympics at IKA in Erfurt is the largest cooking show in the world. During this event Worldchefs will host the Worldchefs Village where Worldchefs member countries and global partners will showcase their values and specialties, promote the best they have to offer in tourism, investment, education, events and gastronomy!

Date: 22nd to 25th October 2016

Time: 10 AM to 6 PM

Venue: Hall 3 stand 3-324

Who will be joining us at the Worldchefs Village?

Chefs Association of the Czech Republic
TASFED Turkish Chefs Association
Federazione Italiana Cuochi
Nordic Chefs Associations:
Swedish Chefs Association
Norway Chefs Association
Danish Chefs Association
Finnish Chefs Association
Iceland Chefs Association
The Culinary Association of Wales
our sponsor Sterling Halibut
our recognised school Johnson County Community College from the United States of America

What can you expect?

The Worldchefs Village will be in the main competition hall open exclusively to professional clientele.
The Culinary Olympics sees over 1,500 chefs – 32 national teams, 20 national youth teams and 20 community catering teams – from 50 countries whip up over 7,000 fresh dishes in 18 glass-walled kitchens. Known as the IKA/Culinary Olympics the International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs and has been taking place since 1900.
The Worldchefs Village also features fully equipped demo kitchen that will be available to exhibitors to do live demos before the audience.
Our Education Director, John Clancy, will be there to help you understand how the Global Culinary Certification can benefit your culinary career.
You can register at the Worldchefs Village with an exclusive offer to Worldchefs Congress&Expo 2018 that will take place from the 11th to the 14th of July in Kuala Lumpur, Malaysia. Only during IKA 2018 you will be given the opportunity to register with a discounted exclusive price of 550 euros for chefs/delegates and 450 euros for young/retired chefs.
The Worldchefs booth will offer you the opportunity to buy Worldchefs souvenirs.

So come to visit us whenever you have a chance, we have a lot of surprises planned out for you!

News Worldchefs Without Borders

Haiti Hurricane Disaster Appeal

Post author By France
Post date October 12, 2016

Hurricane Matthew -the most powerful Caribbean hurricane in a decade; category 4 with wind speed of 200kph has unleashed itself in the southern part of Haiti. The Hurricane left villages under several feet of water and killed more than 300 people, it has caused widespread devastation, destroying homes and displacing thousands of children and families.

350,000 people are now in URGENT need of assistance.

World Chefs Without Boarders is appealing ALL chefs around the world to donate generously to the account of Worldchefs (WACS) here. WCWB is collaborating with Haitian Culinary Alliance in US an affiliate of Alliance Culinaire Haitieane are making a relief effort by cooking hot meals to the relief workers, victims and children that are desperate in needs with the help of disaster agencies. Beside food and drinking water victim also dire need of hygiene kit, blanket. Our WCWB committee Ray McCue of US and Cornelia Volino of Canada will coordinate the relief effort of WCWB.

Thank you

We are chef, we have no border

Willment Leong

Chairman – World Chef Without Borders

Vice President – Thailand Chefs Association

Founder Chairman – Thailand Culinary AcademyWillment Leong

willment@hotmail.com (WCWB Chairman)https://www.facebook.com/worldcwb/

News World

Presenting Thomas A. Gugler, the newly elected President of Worldchefs

Post author By France
Post date October 10, 2016

At the Worldchefs Congress 2016 in Thessaloniki, Greece, Thomas A. Gugler, was elected as the President for Worldchefs for the coming 4 years. Previously Continental Director of Africa & Middle East), Gugler beat two other candidates to the Presidency seat.

The dynamic German national has played an instrumental role in Worldchefs. In his 3 years as Continental Director (Africa & Middle East), he has steered and increased membership by 300% and established numerous chef associations. He also has decades of experience judging in Worldchefs competitions globally, certified A category judge and is celebrated for his huge love for the hospitality industry.

Thomas is also a certified Executive Master Chef who has won hundreds of medals and awards as well as tokens of appreciation from all around the globe. He works as the Corporate Director of Kitchens for AFS(Arabian Food Supplies) Naghi Group.

His Presidium includes: Martin Kobald (Vice President) Uwe Micheel (Assistant Vice President), Cornelia Volino (General Secretary) and K.K. Yau special assignment Liaison for Asia.”

He shares, “We look forward to a fruitful cooperation with all our Continental Directors, the Office team, the Committee Chairs and Members and all the volunteers from around the world. A special thanks to all the Country Presidents, their boards and as well to all the member country federations for their support. We are committed to follow the direction that has been planted from past Presidents and to keep the legacy of Bill Gallagher alive. “

He concludes “We thank you for your confidence in us!”

News World

Global Chefs Challenge, Global Pastry Chefs Challenge and Hans Bueschkens Challenge results are in!

Post author By France
Post date October 6, 2016

After 4 days of intense competition during Worldchefs Congress&Expo 2016 we had our winners but the full results of the Global Chefs Challenges were revealed by our judges later on. You can see below the exact points and the exact ranking of the competition.

Congratulations to all participants – you know you are all winners!

View post on imgur.com

Ranking	Nation	Chef		Commis		Total
1	Finland	Eero	Vottonen	Miikka Samuli	Manninen	360,00
2	Sweden	Fredrik	Anderson	Niklas	Ekholm	351,00
3	Singapore	Lee Boon	Seng	LIM	WEI HRN	343,25
4	Hong Kong	Yuen Chi	Hin (Steve)	Derek SIT Ka	Keung	341,00
5	Denmark	Mikkel	Laursen	Mike	Høegh Simonsen	339,60
6	USA	Eddie	Tancredi	Earl	Warren	334,40
7	Germany	Tobias	Laabs	Matthias	Jakait	332,60
8	Norway	Thomas Johansen	Borgan	Martin	Hovdal	326,20
9	Taiwan	Chia-Chi	Li	Tzu-Lun	Huang	323,00
10	Australia	Mathew	Weller	Amanda	Polsen	317,20
11	Hungary	Richard	Elek	Barnabas	Hack	314,00
12	Italy	Cristian	Spagnoli	Daniel	Zendrini	310,20
13	Portugal	Celso Durate	Padeiro	João	Silva	306,80
14	Canada	Christopher	Corkum	Austen	Beech	304,50
15	Qatar	Khala	Walid Karim	Dorothy	Granada Enriquez	301,40
16	New Zealand	Marc	Syacamore	Blake	John Haines	301,00
17	UAE	Thamara	Kumari	Nyunt	Win	298,60
18	Egypt	Omar Ahmed	Hamada	Mahmoud Korany	Abdelgaid Abdelaziz	296,80
19	Ecuador	Felipe	Campana	Felipe	Capelo	293,40
20	Greece	Tsemperlidis	Alkiviandis	Stratos	Papadopoulos	278,40

View post on imgur.com

Ranking	Nation	Name		Total
1	Sweden	Robert	Sandberg	276,40
2	Denmark	Tommy	Jaspersem	265,16
3	Singapore	Tay Sock Hui	Payuda (Lynnette)	264,60
4	Germany	Marianus	Von Horsten	259,60
5	UAE	Rahil	Rathod	248,50
6	Italy	Salvatore	Canargiu	241,50
7	Australia	Christopher	Malone	238,50
8	Namibia	Jo Andri	Pretorius	234,60
9	USA	Victor Hugo	Perez Ruiz	232,20
10	Greece	Anninos	Polikarpos

View post on imgur.com

Ranking	Nation	Name		Total
1	South Korea	Narae	Kim	256,5
2	Sweden	Frida	Backe	250,8
3	Singapore	Desmond Lee Yam	Hock	243,1
4	Qatar	Aoki	Yusuke	238,8
5	Australia	Jenni	Key	229,5
6	Hungary	David	Domonkos	222,8
7	Finland	Enni	Rantala	218,1
8	USA	Stephan	Schubert	211,1
9	UAE	Achala Sanjeewa	Weerasinghe	209,8
10	Greece	Agrafiotis	Vassilis	114,2

News World

THE DELICIOUS SIMPLICITY OF NIGERIAN CUISINE

Post author By France
Post date September 20, 2016

Before the arrival of European explorers, the staple diet in Nigeria consisted of rice, millet and lentils. Between the 15^th and 17^th centuries, merchants traveling frequently between West Africa and America enriched this diet with beans, cassava, corn, pepper, cinnamon and nutmeg.

Due to the British presence, Nigerians also adopted a porridge recipe that they eventually adapted into a very spicy dish made with vegetables as well as meat! On this note, we should point out that Nigerian cuisine is recognized for its predominance of spices. One such example is egusi, a beef stew with red chili peppers, or isi-ewu, a goat soup flavored with pepper, Utazi leaves and nutmeg.

Other extremely popular dishes found throughout the country include jollof rice (simmered with tomatoes, chili peppers, spices, meat and vegetables), efo (vegetable soup), ukwaka (multigrain cake with plantain), dodo (fried plantain), moin-moin (cake made with dried beans, fish and eggs) and ivan(mashed yams). In addition, the Niger River is an excellent source of fish (carp, Nile perch and catfish), which is cooked in pastry crust or used in soups (ikokore, made with various types of fish and sweet potatoes).

The river also supplies the water essential for agriculture in Nigeria, a country that cultivates prized fruits such as oranges, melons, grapefruits, limes, mangos, bananas and pineapples. As for desserts,chinchin (a beignet made from butter, flour, sugar, yeast and fried eggs) and puf puf (brioche pastry fried in peanut oil) are especially popular. Finally, palm wine is one of Nigeria’s traditional drinks, whereas zobo, a drink made with hibiscus flowers, is sure to quench your thirst.

Although Nigerian food remains rather simple, it’s worth noting that the 250 ethnic groups that make up the country (the main groups being the Hausa, Yoruba, Igbo/Ibo, Fulani and Ibibio) spice it up with flavorful diversity!

Accordingly, the Hausa and Fulanis in the north (for the most part Muslims) cook beans, sorghum (a type of cereal), brown rice as well as meat (chicken, beef, fish and lamb), which is served as suya(kebabs), all enjoyed while drinking tea. The Igbo/Ibo and Ibibio in the southeast nourish themselves with gari dumplings (cassava flour), pumpkins and yams, which substitute for potatoes and are an important part of the Nigerian diet. Finally, in the southwest, the Yoruba are also particularly fond of extremely spicy cuisine (palm kernel soup made with meat, chili peppers, tomatoes, onions, and palm kernels).

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At the Worldchefs Congress 2016 in Thessaloniki, Greece, Thomas A. Gugler, was elected as the President for Worldchefs for the coming 4 years. Previously Continental Director of Africa & Middle East), Gugler beat two other candidates to the Presidency seat.

He concludes “We thank you for your confidence in us!”

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