Author: France

Slovakian Students of Gastronomy Schools competed in the Korean Food Preparation

Post author By France
Post date February 28, 2016

As we care very much about the preparation of future generations of chefs, the Slovak Association of Chefs and Conditioners accepted the offer to collaborate on the organization of the 5th year of the gastronomy aimed high schools competition in the Korean cuisine food preparation.

This contest took place at the end of November and it was organized by his excellence, Mr. Sang-hoon PARK, the ambassador of the Republic of Korea in Slovak Republic. The two-member teams of students from 21 schools competed for the best placement in this challenging competition. The preparation and course of the contest was supervised by a Slovak-Korean evaluation committee, consisting of 3 Korean and 3 Slovak evaluators.

The evaluation committee was chaired by Mr. Hyung – soo Yim, from the Institute of Traditional Food in London. The Slovak association of chefs and conditioners was represented in the committee by its members, Mr. Ivan Vozár and Michal Šiška. They have evaluated the choice of raw materials, processing, food preparation, as well as the professional skills, keeping to the sanitary rules or food decoration. One of the important criteria was the right cutting of vegetables and proper cooking of noodles.

It was an excellent opportunity for competing students to get competitive skills and in the same time it the possibility to get acquainted with the secrets of the, for us exotic gastronomy.

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News World

The Annual Symposium of the Chefs Association of Northern Greece: Looking at the Worldchefs Congress

Post author By France
Post date February 28, 2016

The successful organization of the World Chefs Congress, which has been scheduled for next September in Thessaloniki, is the great challenge accepted by the Chefs Association of Northern Greece for 2016. One of the administration’s objectives is the creation of a Museum of Gastronomy in Thessaloniki, which will have interactive training equipment for children. Furthermore, the members of the Chefs Club will continue to cook daily in the neutral zone of Idomeni, more than 3,000 food portions for the refugees.

“It is a special year for us, as we will host the World Chefs Congress, held for the first time in a country of the South Mediterranean, from 24 to 27 September in Thessaloniki,” said Mr. George Mastrodimitris (President Chefs Association of Northern Greece) during the Chefs Club Annual Symposium, which was held on 11st January 2016, at the Met hotel, in the presence of 500 people, members and friends of the Chefs Club. The World Chefs Congress is held every two years by the World Federation of Chefs (WACS, World Association of Chefs Societies) consisting of 93 members – official national chefs associations worldwide, amassing 2000 chefs from every corner of the earth and firmly organized since 1928.

Mr. Mastrodimitris also said that the Chefs Club is searching for space in Thessaloniki to establish a Museum of Gastronomy, in collaboration with the municipality of Thessaloniki and the Region of Central Macedonia. “We think, among other things, to set up a kitchen in the Museum in cooperation with the non-profit organization” We can”, which fights the waste of food and is acting in favor of its exploitation.” Besides this goal, the President said that the chefs’ team, led by Chef Mr. Dimitris Kyriakopoulos, will be daily in Idomeni to cook for refugees. He noted that Mr. Kyriakopoulos was honored by the administration for his voluntary contribution to the orphanage “Melissa”, where he cooked for a year.

During the Symposium, the president of WorldChefs Mr. Charles Carroll, talked about the efforts of “Chefs without borders” to help refugees. “The chefs know that we should not distinguish people because of their color, race, opinions and beliefs,” highlighted Mr. Carroll. The General Manager of WorldChefs, Mr. Ragnar Fridriksson, expressed his enthusiasm for the hospitality of Thessaloniki. “It's your obligation to train Greek consumers to adopt Greek products,” said the President of the tasting Committee “Xrysoi Skoufoi” Mr. Dionysis Koukis, addressing to the chefs, while the global Chef Andy Cuthbert, spoke with praise for the cuisine of the city. The three global chefs and Mr. Koukis were declared honorary members of the Club.

The vice president of Chefs Club, Mr. Christos Gkotsis, gave report of the activities of the Club in 2015 and also said that “We will organize a successful World Congress. We are all here to work.” During the Symposium, the 25 new members of the Club were announced while the guests had the opportunity to taste dishes from the traditional Greek cuisine cooked by the executive Chef of the hotel, Dimitris Tsananas.

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News World

May we serve you a new edition of Figgjo Buffet?

Post author By France
Post date February 22, 2016

Figgjo is keen to spice things up and reach new heights! The only porcelain factory in Norway is launching several new products and bringing out new versions of existing series.

Figgjo Fri is our new series of plates in organic shapes. The broad surfaces are inviting for beautiful meals and offer new potential for laying out delicious buffets. “Trends are increasingly moving towards soft, round shapes, and so this is our response,” says Erik Lorange Lindberg, Product Development Manager at Figgjo. Figgjo Fri (30, 40 and 50 cm) offers interesting new ways to lay out your table or buffet.

Figgjo Fri provides contrasts

The soft lines of Figgjo Fri help create harmony and work well with other Figgjo plates when setting the table. “Combining these playful forms with our more symmetrical series produces lovely contrasts,” says Lindberg.

Build up, extend, develop

He also has several new sizes in the timeless Figgjo Classic series in front of him (30, 35 and 40 cm). These plates offer large volume, large surfaces for dishing up food and new potential uses. Build up, extend, develop. The new plates can easily be combined into attractive, space-saving pedestals, taking your buffet to new heights!

Expanding into new colours

“We are delighted to be expanding our colour spectrum, and are now offering our Figgjo Flom and Figgjo Skygge decorations on buffet products,” says Anne Linn Olsen, Marketing Coordinator at Figgjo. “Our Figgjo Flom and Figgjo Skygge ranges will come in brown, black, grey, green and blue-green.” She indicates the contrast against the traditional white porcelain. “We also envisage the decoration being used as colour-coding: for example, green decoration indicating organic food.”

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News World

What is healthy snacking?

Post author By France
Post date February 21, 2016

Having first appeared in the United States around ten years ago with the emergence of soup bars, the healthy eating trend quickly went global in the fast-food and nomad catering segment.

Eat fast, but well: brands are constantly seeking to innovate in order to meet consumer expectations. Snacking departments now offer ready-to-eat portions of fruit and vegetables, yoghurts that are high in protein and low in fats, products with low salt and sugar contents, a range of delicious and healthy snacks (like Soyjoy bars, or soy flour-based bars straight from Japan)…

Chefs have understood that healthy snacking is going to be a feature of tomorrow's catering trends. Ferran Adrià was one of the first to follow this trend with the launch of his Fast Good concept (the first of which opened in Madrid, Spain, in 2004). This example was followed closely in France, in particular by Paul Bocuse, who opened several fast-food outlets in Lyon and its surrounding region (i.e. Ouest Express), the Ferniot brothers, who opened Boco, and the Bras brothers who represent the “fast-good” concept in Toulouse and Millau (France) with their outlet, Capucin. Like the Australian chef, Curtis Stone (www.curtisstone.com), the English chef Jamie Oliver shares recipes for tasty, balanced snacks on his website, jamieoliver.com: kale chips with salt and cinnamon, spicy flapjacks (oatmeal cereal bars found in the UK), low-fat hummus, beef empanadas, and much more… In short, the future looks bright for this trend, as witnessed by the success of the #healthy hashtag on Instagram.

This article was brought to you by the gentle souls at Elle&Vire Professional. Visit them here.

News World

High Tea Revolutionized

Post author By France
Post date February 20, 2016

Dilmah, innovators in the tea industry revolutionized the age old Real High Tea and brought it back into focus of the culinary world. Basically the Dilmah Real High Tea Challenge (http://realhightea.dilmahtea.com/) stirred up the world of tea and its smooth transition into the world of culinary adventures. The world was once again reminded of the versatility of tea, a brew without parallel from its flavor, taste and fragrance; it enhances food to an amazing level of sophistication that was highlighted during the Real High Tea Challenge.

In a world that expects instant gratification, the Dilmah Real High Tea Challenge reminded people to take time to appreciate the finer, yet simple things in life. It helped bring about the rebirth of the afternoon tea, this time coupled with fine gastronomy and mixology. It proved to be the perfect medium to express the natural goodness of tea in a contemporary setting.

The Challenge was a great success with 710 contestants forming 355 teams from 14 countries across the globe. It saw the birth of 1420 tea inspired beverages, as well as inspiring renowned chefs to truly showcase their creative genius, as the Dilmah tea revolution traveled around the world, from continent to continent, shore to shore, transforming tea. It exposed the globe to the possibility of a whole new world of tea as free spirited thinkers and epicurean artisans put the tea back into high tea.

The Real High Tea challenge brought about a renaissance of tea, which is guaranteed to have a lasting impact as people once again take time to appreciate the finer things in life. Dilmah takes pride in having put the tea back into the limelight and bringing back to the modern generation the joy of afternoon tea!

Art&Science News

Art&Science starts 2016 with Dubai seminar

Post author By France
Post date February 9, 2016

Electrolux Professional & WorldChefs on 23rd of January welcomed Chefs from Dubai & Abu Dhabi to the first in 2016 Chef2Chef Seminar a part of Art & Science Come Together Alliance.

Hosted by Andy Cuthbert Worldchefs Che2Chef Ambassador & Global Development of Young Chefs Chairman & ICCA School for Culinary Arts and by Electrolux's Chef Silvano Costantini who this time brought to our attention yet another exciting & interesting topic: Differently Cooked: Raw Fish. Elaborating on healthy ways of eating raw fish while making sure that it is always safe to do so & preserving its best flavours.

The workshop was focused on Educating the Chefs, sharing the best practices on safety procedures benefiting from using Electrolux Blast chiller/freezer & technology behind it as well as demonstrating skills, techniques on serving raw fish.

The Chefs in attendance admitted that the topics selected was a game changer in the perception of serving raw fish & using the right technology to preserve it.”

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News World

Benoit Violier, 44, “best Chef in the World” since december, dies.

Post author By France
Post date February 3, 2016

Chef Benoit Violier, whose Swiss restaurant was named the best in the world in December, has been found dead at his home.

Mr Violier, 44, ran the Restaurant de l'Hotel de Ville in Crissier, near the city of Lausanne.

It earned three Michelin stars and came top in France's La Liste ranking of the world's 1,000 best eateries.

Swiss police said Mr Violier, who was born in France, appeared to have shot himself.

Philippe Rochat, his mentor and predecessor at the Restaurant de l'Hotel de Ville, fell ill while cycling a few months ago.

Friends and colleagues said Violier may have been affected by the sudden death six months ago of said, whom he succeeded at Crissier.

Having worked at the restaurant since 1996, Mr Violier took it over along with his wife Brigitte in 2012, later obtaining Swiss nationality. The couple has a 12 year old son.

A keen hunter, he was known for signature dishes including game and produced a weighty book on game meat last year. The restaurant's menus ranged from a quick lunch menu at 195 Swiss francs ($191; £134) to a “discovery” set menu priced at 380 Swiss francs.

According to a biography on his website, Mr Violier grew up in a family of seven children in the town of Saintes, in western France. His passion for gastronomy was inspired by his mother from a young age, while he learned about wine, cognac and hunting from his father.

He moved to Paris in 1991, training with top French chefs including Joel Robuchon and Benoit Guichard.

He said his time there taught him “rigour, discipline and the art of the beautiful gesture”.

In an indication of the standards he held himself to, he said: “Nothing is ever definitive, everything must be repeated every day.”

Athough a very talented and exceptional chef he showed disdain for the star system he was a part of.

Such was his disdain for the star system around which the world of haute cuisine revolves, that he made little play of his victories on his restaurant's website. “The starification of our profession has gone too far,” he told Liberation.

Violier had also spoken in previous interviews about the pressure to maintain standards in restaurants.

Just two days after his death his wife found the strenght to re-open the restaurant and the Michelin-starred Switzerland restaurant is up and running again at the urging of Violier's wife.

Two days after his untimely death by apparent suicide, chef Benoît Violier's Restaurant de l'Hotel de Ville Crissier reopened, according to Agence France-Presse. Brigitte Violier ran the restaurant with her husband for nearly four years, and it earned the highest possible Michelin star rating.

Mrs. Violier reportedly gathered the restaurant's staff on Monday with a message of “the show must go on,” and invited guests who had made reservations in advance to honor them.

News World

Young Chefs Development Committee welcomes three new Committee Members

Post author By France
Post date February 2, 2016

The Young Chefs Development Committee it thrilled to announce Three highly motivated and dedicated professional Chefs to join the Senior Committee.

They are:

Sarah Kymbrekos

Sarah is the founder and president of the Vanuatu Chefs and Food Handlers Association and passionate culinarian and advocate for YoungChefs in Vanuatu.

Sarah's experience in he pacific will be invaluable to the YCDT as we hope to expand across the Pacific and in New Zealand where our Continental Director Murray Dick is supporting the region from.

“The YoungChefs Club in Vanuatu is growing and learning everyday to train and network together and make a better industry for Youngchefs across the island, we are very proud of theworkshops and effort the Young Chefs are making here.”

Rosalyn Ediger

Rosalyn joins us from Canada and we are thrilled to have her join our team.

We asked Rosalyn a fre questions, Joining the YCDT Committee, what would be your 3 objectives to achieve?

1. Arrange for more young Canadian chefs to go abroad for training, international competitions or employment (in regulated co-operational programs) and let them experience the positive influences for themselves.

2.Develop a mentoring program for young female chefs to gain confidence and to empower themselves to aim for the same positions as their male counterparts.

3.Increase awareness toward the benefits of culinary diplomacy, not only to young chefs but to people who are not in the hospitality industry.

We cannot wait to get started with working with Rosalyn.

Shane Li

Shane Li from the Peoples Republic of China is a Master degree holder and Lecturer at the Shanghai institute of Tourism.

Shane is a well known figure to the YoungChefs of Shanghai and he has many years of experience working with the Youngchefs in China as besides being a hospitality lecturer he is also a WACS Culinary Judge.

Moving forward Shane hold the post of Ambassador Mentor for China will focus on building Youngchefs across China,,,, a big task but he is the man for the job.

On Behalf of our Chairman Andy Cuthbert we welcome all three new committee members and wish them every success in continuing to build YoungChefs across the world.

News World

Welcoming our new colleague, Joachim

Post author By France
Post date January 30, 2016

As our organisation is growing we are welcoming new additions to our team in order to better suit Worldchefs needs.

So we are welcoming Joachim, our new communication intern, who will be helping us with website and much more.

He will be replacing Pierre who has left us. Joachim will be with us for 13 months as a part of a highly professionalising internship to achieve a masters in web project management, spending 3 weeks at the office and 1week at his university each month.

He already has a bachelor in Business and has previously worked as an Assistant Manager in HR on his home island of Saint Martin.

Welcome Joachim!

News Worldchefs Without Borders

United Aid Support for Worldchefs Without Borders donation against illegal sand mining in Myanmar

Post author By France
Post date January 27, 2016

Some time ago just some fishermen and ECO Hotel Ngapali Beach Rakhine in Myanmar along with their medical counterparts met for an exchange of past weeks towards the benefit of World Chefs Without Borders actions. The discussion centered on present and future medical projects which benefit the Rakhine & Myanmar communities.

Chief Dr of Munich Interplast Dr Heinz Schoeneich, just back from FOC medical operations in Bagan, Prof Heinz Homan of Duisburg Clinic & Dr Frauke Deneken back from medical operations at Pyapon Delta clinic and Dr Julia & Dr dent Axel Fruehbuss and Dr Robert and Dr Ulrike Seeliger of German – Myanmar dental Projects at Delta and Ngapali Beach the MCA-WCWB Solar Community Clinic met and talked about their work since they are all volunteers of many years in Myanmar and as great cooperation partners for Myanmar Chefs Association and Worldchefs Without Borders.

13.000 Euro cash Aid final hand over from Action Myanmar e.V. Dr Werner & Mallu Heller for the MCA-WCWB Flood Aid Mission 2015, through Action Myanmar member Dr Robert Seeliger for the building of more houses in Flood hit North Rakhine and for medical care to people in need. All arrangements as report by MCA-WCWB Myanmar near Mrauk Oo, Laymyo River. A follow up project is planned as a small dispensary for a permanent Dr in this near Chin State hills area. The last 7500 Euro arrived just by Dr Seeliger, 5500 Euro were already handed over.

Dr Werner & Mallu Jeller helped raising 13000 euros for Action Myanmar. Dr Robert Seelinger provided 7500 euros for the building of more houses and medical care for people in need in North Rakhine area as it was heavily hit by the flood.

All German specialist Drs and Ngapali Beach Myanmar Chefs Association members present,- came together for a documentary picture of the great donation which goes back to the never tired work of Mallu Heller. Many thanks to you sir!

The Munich Interplast team will follow Myanmar Chefs Association (MCA)-Worldchefs Without Borders (WCWB) on the 9th of January to very south Myanmar at Thai Border city of Kawthaung where MCA-WCWB collected over 300 patients which are in need of free of charge plastic surgery. The German Drs team is already in planning for end February a second follow up – mid March as the patients in need is still growing. The Munich Interplast doctors are planning to come between 13th of February to the 27th of February, the 5th team in Sittwe in 2 years, by Dr Bergermann.

Dr Julia Fruehbuss & the German – Myanmar dental team will continue in southern Rakhine through villages with the new mobile dental units as well at the MCA-WCWB Solar Community Clinic for free treatment and dental education dental public health mission until end of February 2016.

All German doctors also joint the protest and awareness campaign of MCA-WCWB on illegal sand mining at Ngapali Beach and Myanmar, a destruction of a sustainable Tourism development for all communities.

We woudl like to thank all our parteners for their help. If you want more information on ythe MCA-WCWB actions please contact: Oliver E Soe Thet, President MCA, Ngapali Beach Rakhine.

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