Author: France

Gilles Renusson visits Athens for a Judging Seminar

Post author By France
Post date January 27, 2016

by Gilles Renusson

Over the last few years I have had the pleasure of presenting this pastry judging seminar in Edmonton, Bern, Stockholm, Rome, Rostov on Don, Cyprus, Luxembourg, Hong Kong, Johannesburg, and just two weeks ago in Athens. These seminars have contributed greatly to a better understanding of what are the judging criteria of Worldchefs endorsed competitions.

This seminar was held on Wednesday December 16th in the office of Athens’ Chef Club. The presentation room was ideally located adjacent to the open kitchen. This association has a perfect training facility, spacious, well equipped, and easy to access. A dozen chefs attended the seminar. The seven hours presentation was followed by a long ideation session. We started at 8:00 a.m. and left the office of Chef Club at 10:00 p.m. I had recently updated the petits-fours, plated desserts, centerpieces, and restaurant dessert power points with pictures of recent competitions. This continuous process requires selecting, editing and inserting pictures gathered around the world. It is time consuming but this frequent updating lends even more credibility to the program. The day was not all work and monotonous. I had the unique opportunity to ride through the streets of Athens on the back of Chef Christos Amantos’ scooter. What a ride! Well done Chef Christos, we made it back without a scratch.

The next day Chef picked me up early to visit the market. Anytime I travel abroad I always try to visit the local food market. It was absolutely marvelous. Chef Panos Kokkinidis took precious time during the busy period of the holiday season to guide me through some of Athens most interesting specialty stores and hotel pastry shops. I can’t wait to show these pictures to my students at Grand Rapids Community in Michigan.

Chef Miltos Karoumpas, President of the Hellenic Chef Association (and initiator of the 2016 WACS Congress), and Mrs. Elena Reppa, Team Manager of the Greek National Culinary Team, invited me for dinner. It was organized at Chef Eva Vonazounta’s restaurant. Chef Eva’s English was so prefect that I ventured to ask her where she had learned to master this language? “I was born in America” she replied…This was the best meal of my trip. Thank-you Chef Eva for such a display of fresh, tasty, and expertly seasoned authentic Greek food.

Chef Panos Kikkinidis picked me up at the hotel on Friday morning to take me to the airport. On the way we visited his pastry shop.

Thank-you to the Hellenic Chef’s Association for organizing this seminar. Your member’s hospitality was remarkable. I made new friends and will keep in touch with you. I always enjoy sharing my competition experiences with colleagues anywhere in the world and look forward to the next opportunity to do so.

May 2016 bring to you and your family, good health, peace, many happy moments with family and friends, and success in Worldchefs endorsed pastry competitions.

News World

Chefs Association of Pakistan launches its own National Culinary Team

Post author By France
Post date January 26, 2016

The Chefs’ Association of Pakistan (CAP), member of World Association of Chefs Societies (Worldchefs) along with its strategic partner the College of Tourism & Hotel Management (COTHM) launched the country’s first National Culinary Team of Pakistan on 5th January 2016. Provincial Minister for Education, Sports, Culture and Youth Affairs Rana Mashhood Ahmed Khan was the chief guest at the prestigious ceremony held at COTHM-Lahore Main Campus.

Senior journalist Mujeebur Rehman Shami also attended the ceremony as the Guest of Honour. A large number of professionals from the country’s chef-community and hospitality industry were also present at the occasion.

Addressing the audience, Mr. Rana Mashood Ahmed Khan congratulated the CAP, COTHM, chefs’ fraternity and the hospitality industry of Pakistan at the historic event. He said, “The presence of Pakistani cuisine and Pakistani chefs at international culinary forums, events and competitions was always badly missed. Now with the evolution of this culinary team, the country will get recognition in this arena too.”

He said that a team of girl and boy students having expertise in preparation of Pakistani foods will raise the Pakistani flag high in international competitions, launched from the platform of College of Tourism and Hotel Management. He also announced that preparations have been completed for holding national food championship in Pakistan next year.

The minister said, “The engagement of youth in positive activities is the need of the hour. I am sure that Pakistan’s talented youth will make the country proud through their performance on this platform.” He appreciated CAP and COTHM’s single-handed efforts in realizing the need and taking up this initiative to raise a national culinary team to represent the country globally. Counting COTHM as the best hotel school of Pakistan, he said, “COTHM’s contribution in the HR development of the country through skill-based education and training programs is outstanding. This institute has earned good name for Pakistan,” he added.

Addressing the audience, Mr. Waqar Ilyas Khan, Corporate Vice President, CAP said, “The development of National Culinary Team of Pakistan comprising the country’s best chefs is a landmark achievement made under the banner of the CAP. Now the world will come to know how amazing and skillful Pakistani cuisine and Pakistani chefs are.” He added, “The Team will represent Pakistan in the international culinary competitions around the world and thus foster goodwill and soft image of our country internationally.” Mr. Ahmad Shafiq, Secretary General CAP also spoke on the occasion. He said, “Despite the fact that our cuisine offers a unique experience, it has never been introduced and promoted internationally as a distinctive food which has its own identity. It has rather mistakenly been identified as Indian cuisine in most parts of the world. To create a separate identity of Pakistani cuisine, the National Culinary Team of Pakistan has been created.”

Further explaining the objectives of this initiative, Mr. Shafiq said, “Representation and promotion of Pakistani cuisine will be pursued to let the world acknowledge its separate identity, to get our chefs international recognition and prestige, and be made a part of the international forums and organisations which deal in culinary arts, dining establishments and other related fields.”

Concluding the launching ceremony, Chef Muhammad Zubair, Patron-in-Chief of CAP extended the vote of thanks. He thanked the chief guest and others for taking out time from their hectic schedules to grace the occasion. He also thanked the chefs’ fraternity and hospitality industry of Pakistan for making invaluable contributions to the field in their respective capacities.

Culinary competitions are held regularly around the year in various countries. Hundreds of teams participate in these competitions. The National Culinary Team of Pakistan will participate in international culinary competitions around the globe and will play a vital role in promoting the soft image of Pakistan internationally. Representation at international forums through such ventures will reinforce our identity as proud people of substance. The world will come to know about our rich food, language, culture and heritage. Business and employment opportunities for our people will multiply internationally and above all, we will be able to create a soft image of our country across the world. Keeping in line with its objectives, the 11-member team, in its first competition, is going to represent Pakistan officially in culinary competitions to be held in Turkey in February 2016. The team members are: Mohammad Raees, Mukesh Khaimiji, Ali Abbas, Shumaila Zafar, Abdul Manan, Falak Gohar, Jahangir Hussain, Mohsin Randhawa, Zahra Ibrahim, Mohammad Razzak and Rizwan ul Haq.

View post on imgur.com

Art&Science News

Art&Science reaches South Africa: find all about our first seminar there

Post author By France
Post date January 19, 2016

Electrolux Professional & WorldChefs were truly thrilled to have the first Che2Chef Seminar in Johannesburg. South Africa as a part of the Art & Science Come Together Alliance. Hosted by Stephen Billingham WorldChefs Chef2Chef Ambassador & President of the South African Chefs Association & HTA School of Culinary Art & by Electrolux's Chef Silvano Costantini the mind & passion behind the Seminar's Creations. We aim with these workshops to Educate Chefs on implementing sustainable practices in their kitchens while maintaining high standards.

This first in South Africa workshop was focused on Cook& Chill & Sous Vide Cooking & we have received an excellent feedback pleased to know that Chefs in attendance were excited to take back to their kitchens after Seminar new culinary knowledge, skills & techniques in the art of Sous Vide Cooking using Electrolux Technology

View post on imgur.com

News World

VanDrie Group provides tempting veal breakfast at International Green Week Berlin

Post author By France
Post date January 19, 2016

Berlin, 15 January 2016 – The tour made by government ministers at the kick-off to International Green Week Berlin (IGW) has become something of a tradition. Federal Minister of Food and Agriculture Christian Schmidt and the Dutch State Secretary of Economic Affairs Martijn van Dam visited several stands at the exhibition, which is currently open in Berlin. At the stand belonging to the VanDrie Group, the global market leader for veal, a varied breakfast was on offer: the ministers sampled miniature veal schnitzels, burgers and wraps.

Dutch head chef Edgar Buhrs prepared the delicious mini veal dishes on site. Visitors to the exhibition were also able to enjoy the fresh delicacies once the ministers had completed their tour. With his trio of schnitzel, burger and wrap, the head chef demonstrated the versatility of veal. This delicious product has several benefits that win people over: it is wonderfully tender, low in calories and is easy to digest. As a result, it is just as suitable for use in traditional dishes as it is in trendy dishes or healthy snacks.

Sharing with the experts

If you are on the lookout for inspiration, tips and information on the subject of veal, you can contact Edgar Buhrs at any time during the exhibition. The head chef enjoys talking with interested individuals at the VanDrie Group’s stand and answers questions or provides creative ideas for the numerous ways of preparing veal. “This delicious meat simply works every time,” enthuses the professional chef. “And the Safety Guard logo guarantees first-class product quality.”

Communication campaign continues in 2016

This year, the VanDrie Group’s will again be continuing its widespread campaign on the subject of veal. The campaign strongly promotes its numerous online activities which, on the one hand, inform people about the quality of veal, and on the other, inspire with delicious recipe ideas that whet the appetite. The company’s new YouTube channel Kochen mit kalbfleisch stands out in particular. Here, consumers receive important tips and are able to see exactly how different cuts of veal are prepared. What’s more, on the German website www.kalbfleisch.info, there are numerous recipe ideas and product information to discover. On the Facebook page Kochen mit kalbfleisch, fans are also provided with delicious dishes, as well as being able to contact the company.

Safety Guard ensures transparency

The VanDrie Group is the leading global manufacturer of veal. Virtually all members of the supply chain are integrated into the company's family – from farmers to processors. The company itself has placed high demands on sustainability, safety and health, which are being stringently met in the chain as a whole. All products and production steps within the VanDrie Group are therefore subject to the “Safety Guard” quality assurance system, which guarantees that the fulfilment of all specifications concerning nutritional safety and animal welfare is completely traceable. The customers are happy with this degree of transparency within the VanDrie Group. They know that they are able to rely on the quality of veal bearing the “Safety Guard” logo.

News World

A chef recounts – Abu Dhabi, Global Chefs Challenge Semi Final and the SIAL 2015

Post author By France
Post date January 14, 2016

By Chef David Thomas

The Namibian Chef Association had the unique opportunity to send 2 chefs, David Thomas and Jo-Andri Pretorius, accompanied by our president, Sanet Prinsloo, to participate in the World Association of Chefs Societies (Worldchefs) Global Chefs Challenge Semi-Final and Hans Bueschken Junior Chefs Challenge Semi-Final for Africa and Middle East. The Namibian team was escorted by chef Gregory Vissouarn, on visit directly from France, who used his visit to Namibia by helping and coaching the Namibian team.

The above mentioned semifinals concurred with the SIAL Middle East 2015. The SIAL is a gigantic food show, filled with stands from international suppliers and bringing serious professional culinary entertainments during its 3 days. New products, new trends, a display of fantastic halal products with Suppliers coming from Marocco, France, Cyprus, China, and many others countries.

More than 420 chefs competed during the food shows, from bread and baking competitions, beef, lamb or fish cook-off's, ice carving, vegetable sculpture, fine dining buffet display, tapas, sugar work masterpiece and mouthwatering pastry creations. It was simply unbelievable to see so many young professionals competing, showcasing their skills and passion for the food industry. The food show was organized by the Emirates Culinary Guild in partnership with the local food authorities.

Yet our 2 Namibian chefs were primarily there to compete in the Global Chef Challenge semifinals. What an amazing set up: 16 stations / kitchens, full with equipment we Namibians dream of. A panel of more than 20 international acclaimed judges coming from Canada, Singapore, Saudi Arabia, Dubai, Qatar and of course Namibia as our president Sanet was part of the team of judges.

Chefs David and Junior Chef Jo-Andri were respectively competing in the Global Chefs Challenge for the seniors and in the Hans Bueschkens competition for the junior chefs. It's an intense competition, allowing 3 hours to build up a menu for 4 or 6 people, including a starter, with Norwegian salmon, Norwegian white halibut, scallops and Wasabi, a main course using Dutch veal, with veal loin, veal blade and veal sweetbread, and a dessert, using dark chocolate from Valrhona and a selection of exquisite teas coming from Dilmah tea in Sri Lanka.

What a pleasure for connoisseurs with state of the art raw products offering an infinite palate of creativity.

Yet first came the mission for our Namibian chefs to practice and train before the competition, mostly due to the unavailability of such products on the Namibian market. Practice sessions at home necessitated making plans and creating magic with the use of kingklip, game meat, beef fillet or even rib eye steak. This prepared them to proudly represent Namibian cuisine on the international scene with the correct ingredients with two beautiful, slightly technical and tasty menus for the two competitions.

Our chefs competed against countries like the UAE, Saudi Arabia, Mauritius, Egypt, Jordan and Qatar. A hand full of professional and sharpened chefs, ready to showcase the best food in Africa and Middle East.

In the senior category, Chef David Thomas had a few technical issues, from a fight with equipment to a fall in the kitchen, the stress of the competition won and the victory and the seat for the world final went to the local chef from Dubai.

The Hans Bueschkens Junior Chefs Competition was mastered well by Junior Chef Jo-Andri Pretorius securing a silver medal to be brought back home while the young chef from Dubai took the gold. Due to a great combination of hard work and coaching that showed during the competition, she was awarded a wild card to attend and compete during the world final of the Global Chefs Challenge, in Greece in September 2016! It will be the first Time for Namibia to compete on such a level!

This will be a huge achievement and a unique opportunity to go, learn and showcase our skills and culinary talents amongst Chefs coming from countries from all around the world.

The competition ended up with a beautiful gala dinner and price giving ceremony at the Shangri La Hotel in Abu Dhabi, with the chefs from the UAE taking the trophies in the senior, junior and pastry competitions..

We are looking forward to the next challenge, and our team will start working on it soon. A little bit more than nine months to plan and prepare ourselves the best we can. During our stay in Abu Dhabi, we had time to see some of the highlights of the town. From ultra luxury hotels to huge buildings, state of the art modern architecture mixed with a strong Arabic influence was what we saw in the bit of free time.

The busy local life, all day long, between traditional shops, the local fish market, offering a breathtaking selection of fresh fish from all around the Emirates, the harbour with the traditional fishing vessels or simply walking around, looking toward the sky to see the limit of the roof tops, while making sure not to be driven over by any kind of fancy luxury cars.

Our culinary escape to Abu Dhabi was really special. Far away from Namibia, in a modern and competitive environment, challenging us with a quick immersion into an intense and busy hospitality industry where quality, high end standards, professionalism, elegance and magic gave us a unique insight on what the future of the food industry should be looking like.

This left us with a proper reality check upon the considerable amount of work we have to do in Namibia, pushing our involvement and commitment with the Namibian Chefs Association in bringing chefs together and working toward opening doors in the future for Namibians to experience what we saw during our stay in Abu Dhabi. As-salamu alaykum.

News Worldchefs Without Borders

North Greece Association gives meals to Syrians on Christmas Eve

Post author By France
Post date December 28, 2015

On Christmas Eve 2015 the North Greek Chef Association and Worldchefs Without Borders prepared 3000 meals for refugees from Syria and worn torn countries at the Border. They have thus ensured the Christmas of those who cannot take care of themselves.

View post on imgur.com

News World

Elle & Vire Professionnel training with Jordi Bordas

Post author By France
Post date December 22, 2015

Elle & Vire Professionnel organized in partnership with Jordi Bordas, World Pastry Champion 2011 a training on Elle & Vire Professionnel products.

The chef welcomed 15 chefs in his school in Viladecans (Spain) for a training during which the chefs were able to learn more on Elle & Vire Professionnel products and discover some of the brand’s latest innovations such as Sublime, Cream with Mascarpone. Composed of 70 % of Excellence Whipping Cream 35.1% fat and of 30% of mascarpone, it has a great hold in decorations and offers a rich taste and a smooth texture. Jordi Bordas prepared desserts such as a cheesecake or a kouglof so the products could be seen in actions in order to show the chefs the possibilities offered by Elle & Vire Professionnel products.

Jordi Boras also invited for the training Lluis Costa, pastry chef at Vallflorida Xocolaters and winner of the Best Croissant of Spain award 2015 who shared with the chefs his secrets for a perfect croissant and his tips to use quality products at their best.

Follow Elle & Vire Professionnel latest news on https://pro.elle-et-vire.com/en/

News World

First Worldchefs endorsed competition in Taiwan focuses on #knifeskills

Post author By France
Post date December 22, 2015

The third edition of the “Atlantic Chef Cup Asian Young Chefs Knife Competition” and first-ever Worldchefs endorsed competition in Taiwan took place at the TransWorld University; Douliu City, Yulin County, Taiwan from November 6-7, 2015 with the attendance of Worldchefs Vice President Mr. John Sloane as honorary organizing chairman, Chef Willment Leung as Head Judge, and several Worldchefs approved judges from Hong Kong, Korea, Macau, Malaysia, Taiwan, and Thailand.

The event was founded and organized by “Atlantic Chef”; a local business currently managed by Mr. James Chang with their passion to its core element of basic skills enhancement. With the responsibility of further nurturing young chefs, the event idea was born as to obtain and maintain the basic essence SKILLS and to create a platform for local Taiwan young chefs been able to compete in a WACS competition in Taiwan.

A forum session towards the attendance of over 100 young chefs was conducted on November 6, 2015 with a review of Worldchefs Competition Rules and Guidelines presented by Chef John Sloane whiles other invited judges shared their individual skills information, gave mentorship and motivation as well as highlights in latest trends in regards to culinary, educational and functional aspects.

There are 350 competitors registered for this competition, and are 239 competitors advanced to the final on November 7, 2015 to compete and showcase their skills in 5 major categories. Not only local Taiwan young chefs joined this competition but also competitors come from Hong Kong, Macau, and Thailand. Judges have witnessed that the skills of a knife was performed with illustration by individual’s accuracy, speed and precisions whiles young chefs conquer to the start of their career.

Having “good knife skills” is really just the sum of working on various techniques with your knives, and being comfortable and agile with those techniques. Rocking, slicing, chopping, push cutting, draw cuts, skinning, coring, filleting, de-boning, sculpturing, and katsuramuki technique were applied.

As to identify the learning domains of cognitive, psychomotor and effectiveness as key factors; the major element of individual was the unique personality as invited judges performed live-demonstrated during the competition in various categories and aspects. The partnering of judges saw live demonstration in knife skills in various fields to the much attended young chef’s audience. Highlights were the Ice Carving Artistic Art performed by TCA President Chef Jerry Chen and Chef Perry Yuen as well as a cooking demonstration shared by Worldchefs VP Chef John Sloane and WCWB Chef Willment Leung, to name a few.

The competition came to a close with the announcement of various winners in their respective categories and as well with the announcement of the “Best of the Best” overall winner in the 5 categories.

Through the partnership of Atlantic Chef and Taiwan Chefs Association (TCA) under the leadership of its president Chef Jerry Chen, and on behalf of Worldchefs VP Chef John Sloane; we would like to congratulate all young chefs’ competitors on their remarkable skills performance.

Special thanks to all sponsors, supporters and volunteers who have dedicated their effort and time in supporting this great event.

View post on imgur.com

News World

New Nordic Kitchen with Titti Qvarnstrom, Michelin chef and co-owner of Bloom in the Park

Post author By France
Post date December 18, 2015

Sustainability will be at the heart of the collaboration between Titti Qvarnstrom and Duni. This reflects that both parties place great importance on providing their customers with an innovative, eco-conscious offering.

Titti Qvarnstrom is the first female chef in Sweden to receive a Michelin star and is co-owner of Bloom in the Park – recognized as the Best Restaurant in Sweden 2015. Formerly a semi-finalist at Chef of the year, she has also competed on the TV show Koksmastarna.

Coming from the same place

Titti Qvarnstrom’s restaurant and the headquarters of Duni are in Malmo – the city where she was born. The natural beauty of Southern Sweden has always been, and remains, a major source of inspiration for her.

She says: “My earliest memory of food is foraging in the woods of Skane with my dad. He was a biology teacher and knew what plants could be eaten. The region means so much to me with its wonderful nature. Through my food, I’m able to share a small part of it – with people all over the world.“

Shared passion for the environment

A sustainable philosophy unites Titti Qvarnstrom and Duni. For instance, she prioritises using locally sourced ingredients and working closely with local farmers. Duni, for its part, is committed to providing some of the best – if the not the best – sustainable solutions on the market.

Duni and Titti Qvarnstrom will work together on activities that explore the relationship between food and sustainability. These will bring together Duni’s most eco-conscious products and Titti Qvarnstrom’s celebrated culinary vision.

A winning combination

In November Bloom in the Park picked up its latest prize: Restauranggalans award for Restaurant of the Year 2015. Meanwhile, Duni has won a 2015 Red Dot Award, a 2015 Golden A’ Design Award and The Caterer’s Environmental Award 2014.

Tina Andersson, Marketing and Communications director at Duni: “We are passionate about being outstanding in our field. So what better than to collaborate with Titti Qvarnstrom who is truly outstanding in her field, and who shares our interests in food, design and sustainability? We are extremely proud to be working with Titti.”

Demo on chefs stage – World on a plate

Pure, fresh, simple and ethical. Words that characterize the New Nordic Kitchen – and the kitchen run by Michelin starred Chef Titti Qvarnström in her restaurant Bloom in the Park.

In exploring the New Nordic Kitchen, Titti will explore the tradition behind the New Nordic cuisine. A tradition started by Nordic chefs who dug back in time to unearth and reinvent their gastronomic heritage, using local produce and foraged ingredients, as well as age-old techniques. A tradition that is helping to drive the evolution of food across the world.

Focusing on sustainability, Titti will create a fresh interpretation of Nordic cuisine using wild herbs, organic vegetables and wild game, as well as Duni’s most eco-conscious products.

News World

Get involved in the share a knife initiative!

Post author By France
Post date December 18, 2015

Dear Continental Directors & Presidents,

A very exciting initiative has begun in Australia through Gary Farrell and the Australian Culinary federation which our young ambassador Jessie is heavily involved with. It has been identified and picked up by many around the world of our team as something that we could use to unite our Young ambassadors in a common task and provide a valuable tool to those in need.

As we are talking to carry this globally I felt it important to write to you all at this time so as you and your association can be part of this great initiative with your young chefs.

This initiative is the first truly global task we in the YCDT have been able to develop and we need your help to make it a success and an initiative that will also sustain into the future.

The concept is very simple, it is to requests senior chefs to donate one of their old knifes and attach a small note of motivation with the knife, and a small story behind that knife, they then deliver it to their association and the young chefs club or young chef ambassador for Worldchefs and country President can decide where this knife will go, maybe it goes to a country in need, like Australia did for Vanuatu, or the knifes go to financially challenged young chefs in their own country.

The next big step will be asking all the delegates that are coming to Thessaloniki in Greece for the 2016 Congress to bring knives with them on that trip where we will be organizing the Young chefs to collect these knives and then discus where they think these knives will make the biggest impact on young chefs. They will decide and take the decision on who gets the knives and then the knives will be presented during the congress to a country president of continental director to take to where they have chosen to send the knives.

This initiative is simple and easy to coordinate and we are wanting to give the responsibility and empowerment to our young chef ambassadors to drive this forward and really make a globally difference.

The below details are what the Young Ambassadors Jessie in Australia and T.Y in Hong Kong are working through and we will be launching this very soon. The below tasks are going to be decided upon by the young ambassadors and we in the senior leadership of the YCDT will be their support along with yourselves.

Considerations that the Young Ambassadors need to decide on and take decisions on:

1. We suggest that the young ambassadors for the moment start to collect knives in their own country and each one with their Country President decide where these knives go, do they go to people out of the country and if so in their own region or further, or do they stay their own country to help the less fortunate.

2. A small simple eflyer is prepared branded with a simple knife to share logo, BGF logo and YCC logo, this is then used generically for the young ambassadors to promote.

3. Each young ambassador keeps a tally on knives collected and a record of where they go, even down to then expanding with a bit of social media marketing when knives are handed over etc, again in the hands of the ambassadors to take further and expand on with their own ideas.

4. The number of knives to be accumulated prior to distribution, 50 or 100/ what has more impact? What is news worthy

5. Where there is no Ambassador the regional young ambassadors to seek help from continental director to assist in the collection points through country associations Presidents and use their country President for support.

Chefs, this will be a great way to connect all our young chefs around the world with one common task and I am calling on all of you for your usual support.

With warm regards from all of us in the team,

Andy Cuthbert

Chairman Young chef’s Development Team, World Association of Chefs Societies

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

Subscribe

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED