Author: France

International Chefs Day 2015 – Penang, Malaysia

Post author By France
Post date October 26, 2015

Organized by Penang Junior Chefs Club (PJCC) and supported by Penang Chefs Association (PCA) and Penang Elite Chefs Club (PECC) together with about 150 chefs and volunteers from all over Penang, the International Chefs Day 2015 was again a huge success with support and sponsorship of food items, equipment, utensils, logistics and most of all given us their valuable time.

Held at the Penang Municipal Park on Saturday, 17th October 2015, we were joined by kids represented by several orphanages and nursery/schools including SJK (C) Hun Bin, SJK (C) Moh Ghee, Shan Orphanage Home, EDEN Handicap Centre and Peng Hwa Kindergarten

“Healthy Kids- Healthy Future” is the campaign message. The intention for this year is to engage with a local school, nursery school or kindergarten in our community and to have fun with young children, while teaching them about healthy eating. Thanks to our partner “Nestlé Professional” and the assistance of the Penang Chefs Association committee, we have created healthy breakfast with lots of fun activities and games to keep all our young guest amused and entertained.

The event started with an aerobic exercise followed by breakfast serving the following:

Breakfast Egg Omelette – Giatmara Permatang Pauh
Assorted Cereals, Nestum & Full Cream Milk – Nestle Professional
Sauté Lyonnaise Potatoes – KDU College, Penang
Assorted Cupcakes – Chef Eddie Choong Bake & Culinary Centre
Vegetarian Mee Jawa – CAC Academy Sdn Bhd
French Pasties – Bayview Georgetown Penang

The Penang Junior Chefs Club – PJCC from the Penang Chefs Association is humbled and pleased at the overwhelming respond for our Members, Associates and Friends for their enthusiasm and cooperation. With the support of the chefs’ community of Penang representing over 30 different organizations, colleges, a variety of suppliers/vendors, friends and supporters coming together and work as a team in bringing joy and sunshine on the faces of the children.

“If you are good at what have, you can contribute and impart your skills in educating the kids of our future. We the Chefs of Penang can make an impact on the community with our creativity, skills which goes beyond the pleasure on the plate.” said William Tan, Communication Manager for Penang Chefs Association.

We trust we made a small difference in their life and even it is only for ½ a day event, it makes us aware of our surroundings and we are much richer at our heart and soul.

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News Worldchefs Without Borders

International Chefs Day 2015 – Singapore

Post author By France
Post date October 23, 2015

On 17 October 2015, Singapore Chefs’ Association (SCA), led by Special Projects Committee Mr. Alfred Lee and his team, celebrated International Chefs Day at At-?Sunrice GlobalChef Academy with 30 students from Tanjong Katong Primary School. To coincide with this year’s Worldchefs’ International Chefs Day theme: “Healthy Kids – Healthy Future”, SCA with the assistance of Nestlé Healthy Kids and Worldchefs Without Borders (WCWB), spent a fun-?filled day educating the children on eating healthy as well as offering them insights of the Chefs profession.
The day started with the SCA Committee and At-?Sunrice GlobalChef Academy team giving a huge welcome to the students. They students were then ushered on a tour of the academy’s kitchens and state of the art facilities. It was followed by opening addresses by At-?Sunrice GlobalChef Academy’s Founder Dr. Kwan Liu, Nestlé Singapore’s Corporate Communications Director, Mr. Chow Phee Chaat, and SCA President, Mr. Edmund Toh.
Worldchefs Without Borders Committee Member Mr. Tony Khoo, and SCA Vice-?President Mr. Eric Neo went on to inspire the children by talking about “Life as a Chef”, coupled with a video presentation of SCA’s win at the 2014 Expogast Culinary Worldcup.
The children were taught about the seven colours of healthy food by At-?Sunrice’s GlobalChef Academy’s Chef Instructor Mr. Rishi through a dynamic table display of fruits and vegetables and explaining the health benefits of each food’s colour group. The children were then asked to help him identify which colour group each produce belongs to by placing them on a poster depicting the various colour groups. The session was informal, fun and light-?hearted.
A hearty Tea-?break with compliments by At-?Sunrice GlobalChef Academy awaited the children after the talk.
After the Tea-?break, the children were ushered into the kitchen for some hands-?on cooking. The session was lead by At-?Sunrice GlobalChef Academy’s Chef Instructors Mr. Andreas Nauser and Ms. Gabriella Rapp and supported by SCA Committee Members. The children were taught to prepare two dishes: a Waldolf Salad, and Fried Brown Rice with Shimeiji Mushrooms, along with hygiene and various kitchen safety procedures. Colourful Recipe Cards prepared by Nestlé and WCWB allowed the children to have reference to what they were cooking. The children were also given an additional demonstration, after their cooking, on how to make Healthy Granola Bars and a refreshing berries drink.
The day ended with lunch consisting the dishes the children prepared and a buffet spread with compliments by At-?Sunrice GlobalChef Academy.
SCA would like to thank Worldchefs, Worldchefs Without Borders, Nestlé and At-?Sunrice GlobalChef Academy for making this a meaningful day for both the Chefs and the children.

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International Chefs Day News

International Chefs Day 2015 – Singapore SATS

Post author By France
Post date October 23, 2015

Every year on 20 October, chefs around the world commemorate International Chefs Day! Themed “Healthy Kids, Healthy Future”, SATS invited 80 children from the Movement for the Intellectually Disabled of Singapore (MINDS) to join in the celebrations this year.

Tan Chuan Lye, Chairman of Food Solutions, warmly greeted our guests. He also gave a short welcome speech on the significance of the event: “We at SATS see it as a great opportunity for us to make a difference in the lives of our future generation by spreading the message of healthy eating, so this year's theme is especially close to our hearts.”

“With me, is a great team of chefs and colleagues who have put a lot of thought and care into preparing today’s event. Enjoy yourselves and have a great time!” he added. Our guests were all given chef hats and aprons to put on, and split into groups. Each group rotated through five stations with different activities – tattoo sticker sticking, chocolate fondue dipping, face painting, cookie cutting and pizza making.

Led by Chef Mark Laming, our chefs, as well as our catering and human capital colleagues were at hand to ensure that the event was a success. Chef Mark said, “All the kids had a ball of fun. Their laughter and smiles on their faces were absolutely priceless.”

SATS has celebrated International Chefs Day for the past five years. Established in 2004, International Chefs Day encourages chefs around the world to organise events that will elevate the image of this profession, popularise professional culinary art among people and raise public awareness of importance of healthy and good food and food wasting.

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International Chefs Day News

International Chefs Day 2015 – Cook Islands

Post author By France
Post date October 23, 2015

With the theme of Healthy foods = Healthy kids, the Cook Islands Chefs Association teamed up with their local high school Titikaveka College to promote just that!

Obesity in the Pacific Islands is a common sight, how we tackle the issue is an ongoing debate…we can always start with education and that’s what we did. We identified a school who could benefit and then we approached the Ministry of Agriculture to donate local vegetables, vegetables typically in season and took a healthy approach to preparation and service.

Vegetables were donated from the ministry of agriculture included Green Papaya, peppers, cucumbers, spring onions, carrots, aubergine etc. We decided to keep all the vegetables fresh with no cooking method applied highlighting the importance of fresh product full of natural nutrients and flavour.

We then had to decide what to make it in to bearing in mind that the kids here are used to pies & burgers.

Cook Islands Chefs decided that we would poach some Chicken until tender leaving it overnight in the flavoursome stock, we also bought some glass noodles and soaked this in to the masterstock before wrapping them up in tortilla wraps which were quickly grilled to soften.

We set up a stall at our local market in town where lots of kids frequent during lunch hours along with office workers etc. To promote this we advertised on local TV, newspaper & radio to highlight we were giving away fresh healthy food to all school kids for that day.

We basically sold half of it to adults who were interested in the kids product collecting a nominal $2 per wrap. We turned over $200 of which we will be donating that back to the School to be used for healthy eating initiatives and projects. A successful initiative for a worthy cause and target market.

International Chefs Day News

International Chefs Day 2015 – Taiwan Young Chef Club

Post author By France
Post date October 21, 2015

What an honor to be with children and our Taiwan Young Chefs Club Members as we celebrated and supported 2015 International Chefs Day “Healthy Kids/Healthy Future” on October 17, 2015.

In conjunction with the Worldchefs given theme, chef students from the Shofu University and Hungkuang University gathered at the Christian Jabez Church Taichung as to celebrate the event with less fortunate children from poor families.

Awareness on healthy food intakes, their affections in a child's growing stage and health benefits where discussed and evaluated by learning with our five senses as our students mentored families and their siblings.

Food samplings of simple intakes such as “French (whole wheat) Toast with Banana” “Italian Pana Cota with Raspberries” and a “Fruit Muesli” where demonstrated and supported towards 30 children whom have shown great awareness in the step-by step introduction.

Health benefits as to reduce daily intakes of fat, salt and sugar, which are quite common for a daily intake, can be found in basic fresh products of great amount.

Eating cycle habits where explored as to divide main meals to smaller amounts with five intakes.

Food intakes with regular exercise activities were also recommended as to reduce obese, diabetes and common overweight. Food selection in regards to its nature, vitamins and freshness where compared to pre-packed and ready-to-eat food available on our local market. Our young chefs learned that the Church will make use of funding’s from collected recycled waste which will support the operation of the church. We had much fun as illustrated in the pictures as we could be part for few hours of our live and be kids too. Overall we were fortunate to support our local community and our future generations.

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News Worldchefs Without Borders

Worldchefs Without Borders visits Slovakia

Post author By France
Post date October 21, 2015

On the 14th and 15th of October in Slovakia took place a juniors and seniors competition.
Organizers: WCWB, Aregala Slovakia, SZKC, WCWB Ambassador Slovakia Miloš Lachkovič with the help of Daniel Ayton – Ambassador WCWB England
Issues close to their heart on the importance and preservation of traditions in the world gastronomy and making traditions and traditional gastronomy unforgettable for all chefs. It's national treasure, which we have to protect and pass for young generations.
Young chefs presented their art in front of a crowd of people who rewarded their work with applause. Donation by sponsors will be used by students of Hotel Academy, schools and preschools for creating meals in the near future. Presents for children were given by chefs.

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International Chefs Day News

International Chefs Day 2015 – Pakistan

Post author By France
Post date October 21, 2015

The Chefs’ Association of Pakistan (CAP) is celebrating the International Chefs Day 2015 in 10 major cities of Pakistan to pay tribute to unparalleled talent of the Chefs of Pakistan as well as to share the common vision of the chefs’ fraternity around the globe.

Following this year’s theme: “Healthy Kids, Healthy Future”, the CAP is organizing full-day activities in Pakistan. On 20^th October 2015 More than 10000 chefs/cooks and other guests from the Hospitality, Travel & Tourism Industry across Pakistan will participate in the event.

The Following is the CAP’s event profile:

v Participation of more than 10000 Chefs/Cooks and other guests from the Hospitality, Culinary, Travel & Tourism Industry across Pakistan.

v Prestigious CAP Awards ceremony to recognize outstanding services of culinary industry Professionals in different categories.

v Walk by chefs and other participants to create awareness about the profession and the theme of WACS.

v Activities with kids in line with the WACS theme “Healthy kids, Healthy future” acknowledging junior chefs and skill showcasing.

v Kids competition among different schools in line with the WACS theme “Healthy kids, Healthy future”.

v Junior Chefs cooking classes of underprivileged children from different schools

v Local as well as International media coverage to create awareness about Culinary Profession and this year theme “Healthy kids, Healthy future”

v Announcement of Pakistan’s National Culinary Team formation & selection criteria

v 20^th October celebrations include balloon releasing, food stalls and other fun filled activities

v Cake cutting ceremony among the Chefs

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International Chefs Day News

International Chefs Day 2015 – Kerala, India

Post author By France
Post date October 21, 2015

Our community in Paravur consists of mostly fishermen and daily wage earners. The only school in this community is the,

GOVERNMENT UPPER PRIMARY SCHOOL, Kurumandal B, South Paravur, Kollam Dist., Kerala – 691301

Principal: Mrs. G. Indira Devi, +91 9746980044, indiradevig01@gmail.com

Number of Students : 192

Number of Staff : 20

Standards : LKG, UKG, 1st, 2nd, 3rd, 4th, 5th, 6th & 7th

Total Girls : 102

As part of creating awareness about hygiene and health, just last week, we had taken a class on 15th, on the occasion of Global Handwashing Day.

In continuation of that, we felt that the occasion of the International Chefs Day would give us an opportunity on lines with the same theme – “Health”.

Therefore we were given the opportunity by Smt. Indira Devi to conduct ia class today at 1100hrs.

Chef Narayanan Nair, first began by telling the children the meaning of term “Chef” and the importance of the Day. Chef also educated the children about healthy food and organinc ingrediants.

Thereafter Chef took a demo class for making Rava Kesari. The Ghee used for the demo was Organic (by Aroma Fresh, cow ghee), sugar was not used. Instead, jaggery was used.

The reason to make this dish was that

Easily available main ingredient
Relatively low price
Ease of preparation

We had also taken pre-prepared Rava Kesari (200 pcs), which was made earlier today for distributing amongst the children in banana leafs. The Demo Rava Kesari was also shared amongst the teachers.

The programme concluded by 1130 hrs.

The smiles on the childrens faces said it all!

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International Chefs Day News

International Chefs Day 2015 – Taiwan Chefs Association

Post author By France
Post date October 19, 2015

The Taiwan Chefs Association (TCA) will celebrated the ingenuity of our profession, paying tribute to our chefs, their related skills and talent by the profession under Worldchefs. The main objective of establishing this day on October 20, 2004 was to create widespread awareness for the profession, and for the profession to give back to society what it could through charitable events, culinary competitions and demonstrations.

The Taiwan Chefs Association under its Presidency Chef Jerry Chen and its members are proud to introduce the 2015 International Chefs Day for the fourth time whiles highlighting our theme“Caring and Thankful with Love and Hope

With the great support of the Taichung City Government, the 2015 International Chefs Day was held in the Taichung City Government Square. The anticipated fun filled event will be supported with the presents of our Continental Director Dr. Rick Stephan’s as well as over 150 Young Chefs form 15 Colleges and Culinary Universities as to engage, support and promote “Caring and Thankful with Love and Hope” towards under-privileged and less fortunate members of our community.

This year over 1000 people attended ,Through offering direct interventions with stimulating activities, games, illustrated shows and sponsored food services in a surroundings of 50 sponsored stalls from our supporters around Taiwan; we will lead children with disabilities to outdoor activities whiles receiving community care and warmth. The importance of being able to communicate, interact and action for cause can archive a community unity in being open minded, act as mentors and lead by heart.

Promoting, supporting and actually stimulating the “Caring and Thankful with Love and Hope” effect further supports and nourish a warm parent-child interaction among disadvantaged members of our society so that our society can emerge together filled with love and hope. Prime concerns as to achieve sustainable community development in our belief goes hand in hand with our profession as to have pride and honor in what we do and what we belief.

The Chefs Association with its supporters are confident in contributing to the 2015 International Chefs Day event whiles working together with our community at large by providing our skills of care, mentor ship and pleasure towards the less fortunate and disadvantage children.

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Country News

The Australian Culinary Federation Fonterra Foodservice National Apprentice Competition Final

Post author By France
Post date October 16, 2015

The Australian Culinary Federation Fonterra Foodservice National Apprentice Competition Final was held at West Coast Institute of Training, Joondalup Campus on Wednesday 14th October.

Apprentices from all Australian States & Territories arrived Monday & hit the ground running on Tuesday morning when it was off to the markets with a budget to purchase their ingredients for the competition. With products sponsored from Fonterra, Bidvest, Nestle Professional & Krio Krush combined with their purchases the teams spent the afternoon preparing for the competition & tweaking the final details of their menus. They have come together for a week of comaradrie, networking & education including dining at White Salt, touring The Swan Valley & culminating in a Gala Dinner at WCIT on Thursday evening. The awards were presented at the beginning of the evening prior to being treated to an exceptional meal prepared by the ACF National Youth Team.

Western Australian apprentices cleaned up at the awards night taking out top honours in 3 categories Culinary Student, 2nd Year Apprentice Chef, 3rd/4th Year Apprentice Chef, Northern Territory was awarded champion 1st Year Apprentice Chef & first time competitor Rachel Zwarts from South Australia prepared the best omelette on the day. Perth 3rd Year Apprentice & ACF National Youth Team member Brody – Young Steedman from Co – Op Dining was named Champion Apprentice of the Year taking home a R211 Ultra sponsored by Robot Coupe

The NAC is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. The best apprentice from each apprentice year and culinary student section from each state and territory are brought together to compete and decide the overall winners. The numbers of competitors, training schools, culinary educators that the NAC touches is staggering with in excess of 4,000 culinary students and teachers, each with links to industry resulting in exposure to over 10,000 chefs throughout Australia.

Medal Results

Culinary Students

Jerome Poret SA Bronze

Christel Darion Vic Silver

Kuo heng Lin WA Gold & Champion Culinary Student

2^nd Year Apprentice Chefs

Joshua Lee NSW Bronze

Kelsea House TAS Silver

Wade Fordham VIC Silver

Nick Donovan ACT Silver

Ross Maxwell SA Silver

Mark Johnson WA Gold & Champion 2^nd Year Apprentice

1^st Year Apprentice Chefs

Hugh Walters TAS Silver

Kasae Fraser VIC Silver

Linh Khanh Tran WA Silver

Rachel Zwarts SA Silver

Zoe Drew NSW Silver

Christopher Carr QLD Silver

Jasmine Sawa ACT Gold

Maria Hoad WA Gold & Champion 1^st Year Apprentice

3^rd/4^th Year Apprentice Chefs

Sheila Mae Hobbs QLD Participation

Sammantha Devlin ACT Silver

Tumelo Nthupi SA Silver

Tenille Brazel NSW Silver

Brad Sutton VIC Gold

Brody Young – Steedman WA Gold Champion 3/4^th year Apprentice & Apprentice of the Year

For more information please contact Deb Foreman deb@austculinary.com.au

Photos at www.austculinary.com.au & ACF Face book

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