Author: France

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The brand-Chef and owner of the establishment “The Cake” in Kiev (Ukraine), Valeriy Sozanovskiy created a new recipe : the Kiev Cake.

This esthetic dessert is composed by a whipped white chocolate cognac ganache and a milk chocolate ganache, some praline cream and hazelnut praline. On the top of the log, you can find caramelized hazelnuts and almond dacquoise sponge.

Discover all the steps to realize this modern version of Kiev Cake :

Whipped White Chocolate Cognac Ganache

280g  Excellence Whipping Cream 35 % fat(1)

30g    Glucose

30g    Inverted sugar

300g  White chocolate

100g  Cocoa butter

200g  Excellence Whipping Cream 35 % fat(2)

60g    Cognac

Weigh the glucose and inverted sugar into a saucepan and add the 280 g of cream(1)  on the top.

Boil the cream and pour onto the melted white chocolate and cocoa butter.

Mix with a hand mixer, scrape the sides and add the cream(2) and cognac.

Leave in the fridge overnight and whip to a creamy texture the following day. Make sure to not over whip!!

When finishing, 250 g of each layer.

Milk Chocolate Whipped Ganache

120g   Excellence Whipping Cream 35 % fat(1)

12.5g  Glucose

12.5g  Inverted sugar

190g   Milk chocolate

12.5g  Cocoa butter

280g   Excellence Whipping Cream 35 % fat(2)

Weigh the glucose and inverted sugar into a saucepan and add the 280 g of cream(1)  on the top.

Boil the cream and pour onto the melted milk chocolate and cocoa butter.

Mix with a hand mixer, scrape the sides and add the cream(2)

Leave in the fridge overnight and whip to a creamy texture the following day. Make sure to not over whip!!

Praline 66% Cream

230g    Excellence Whipping Cream 35% fat

2g        Gelatine

352.7g Hazelnut praline 60 %

Boil the cream and add the gelatin. Pour onto the praline and mix with a hand mixer.

Hazelnut Praline 60%

132g Sugar

33g   Glucose

50g   Water

250g  Hazelnuts roasted at 150°C  for 20 minutes and cooled

 Caramelised hazelnuts

100g  Sugar

24g    Water

200g  Hazelnuts

10g    Butter

 Fleur de sel (as needed)

Cook the sugar and water to 116°C and add the roasted hazelnuts.

Stir with a spatula and continue on low heat to caramelise.

When desired colour is obtained add the butter and fleur de sel.

Spread onto a sheet of baking paper and separate. Cool and store in an air tight container.

Almond Dacquoise Sponge

185g   Almonds powder

110g   Icing sugar

85g     Flour

305g   Egg whites

215g   Sugar

Whip the egg whites and gradually add the sugar.

Whip to a shaving cream texture and fold in the sifted powders.

Spread onto one baking tray and bake at 180°C for 6-7 minutes.

To find more informations about the Chef Valeriy Sozanovskiy, follow this link  :   http://sozanovskiy.com/en/about

Follow the Chef on Facebook : https://www.facebook.com/sozanovskiy?fref=ts

For the first time Lyon Sirha Fair will host the Global Young Chefs Challenge Finals.

After 2 years of intense competition around the world, 7 semi-finals putting against each other the skills of 21 young chefs from 21 countries, the Global Young Chef Challenge Final will be taking place during Sirha Lyon 2017 on the 25th of January 2017

This competition will see the 8 finalists battling for the Hans Bueschkens Trophy including the host country representative from France.

The competitors will have to prepare and present a 3 course menu of 6 servings in the required timeframe – 3 hours.

The arena will consist of a 1,000 m2 area, fully-equipped with 8 professional Kitchens, a VIP lounge and a grand stand to welcome 100 spectators.

Sirha receives almost 200 000 professional visitors from 135 countries whereof 20 000 are chefs. Sirha is covered by 1000 journalists with 2 300 media-web down fall during that week and 6.4 million page views. It also hosts the world most prestigious individual cooking competition, the Bocuse d'Or.

Our Partners : Duni, Figgjo, VanDrie, Valrhona, Electrolux Professional, Scottish Seafood, Sterling Halibut, Rougié, Wasabi-o, Nestlé Professional, Dilmah Tea, Segers, Hug, F.Dick Knives

Says Charles Carroll, President of Worldchefs, “We are very excited about this partnership and we believe this is the future. Sirha has an international reputation for hosting competitions such as the Bocuse d’Or culinary competition, and we believe this will give the young chefs that belong to Worldchefs even more exposure and experience.”

Global Young Chefs Challenge – The Hans Bueschkens Trophy :

The Global Young Chef Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers.

Until this edition, it was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition that involves over 50 national selections, 7 regional semi finals building up to the world finals held at the Worldchefs biennial World Congress.

The Global Chefs Challenge was first held in Kyoto, Japan in 2002 and continued throughout the years: Dublin, Ireland in 2004, Auckland, New Zealand in 2006, Dubai in 2008, Santiago, Chile in 2010, Daejong, Korea in 2012, Stavanger, Norway in 2014 and Thessaloniki, Greece in 2016.

Worldchefs has recently signed has recently signed an agreement with Professional Yachting Association (PYA) where PYA and WORLDCHEFS will each recognise the other as an Associate Member of their organisations.

PYA and WORLDCHEFS have jointly agreed a recognition reward programme (which includes a programme of training and examinations) that will make it possible for Cooks and Chefs working in the yachting sector to gain the Worldchefs/PYA Professional Culinary Certification Awards qualifications:

• Worldchefs/PYA Certified Professional Chef / Chef de Partie (Yacht Chef Award Level 1)
• Worldchefs/PYA Certified Sous Chef (Yacht Chef Award Level 2)
• Worldchefs/PYA Certified Chef de Cuisine (Yacht Chef Award Level 3)

At each level the training will include the relevant Worldchefs criteria plus yachting-related criteria. The relevant Worldchefs standards are in conformity with the pertinent certification currently offered to land based Chefs and Cooks in the wider hospitality industry and educational institutes across the world.

The details and criteria of entry and evidence required for each level are available from the PYA with application form and fees.

However in brief the candidate will be asked to meet the Entry Requirements at each level and provide evidence of Technical Expertise, Professional Development and Professional Reputation. Training will be available if needed, and an assessment procedure will be required as part of the application process.

Build your CV and profile with a Worldchefs recognised certification – it is an easy process to apply, based on menu planning, guest’s profiles (cultural and dietary needs), recipes, recruitment, management, budgets… etc (as an example). The evidence will be required in the form of photos, references, recognised Food Safety qualifications, testimonials and yacht service.

Says Charles Carroll, Worldchefs President, “ Worldchefs is delighted to join forces with PYA and help to promote opportunities for Chefs and Cooks working in the yachting sector who seek international recognition for their professional skills, education and training.”

John Clancy – Education Director – Worldchefs shares, “This partnership will also contribute to the goal of both partners in raising and maintaining the highest culinary standards and training throughout the global yachting industry.’