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News World

Ludovic Chesnay, Elle & Vire Professionnel Culinary Adviser is on tour !

Elle & Vire Professionnel Culinary Expert Ludovic Chesnay was in Indonesia, Vietnam and Thailand for pastry demonstrations. The guests had a chance to see and try delightful desserts prepared by the chef with Elle & Vire Professionnel’s products such as Excellence Whipping Cream or Extra-dry Butter.

In Indonesia, he visited the pastry shop Heavenly Sweet where the guests discovered the Passion Fruit Religieuse by Eric Perez among other recipes. Elle & Vire Professionnel thanks Heavenly Sweet for this sharing moment.

 

 

Categories
Country News

Australian Culinary Challenge Final Wrap

The 2015 Australian Culinary Challenge was highlight of the year in culinary competition in Australia, held at the Sydney Showground and Sydney Olympic Park as part of Fine Food Australia from September 20th – 23rd inclusive. Chefs, trainees and apprentices pitted their skills against each other and against the clock, competing for a share of cash and prizes. This year’s exciting competition highlights included the inaugural ‘Fonterra Foodservice Battle of the Pacific’, Nestle Golden Chefs Hat National Final celebrating its 50th Year Anniversary & Hospitality Training Network National Final.

The culmination of months of training by the competitors individually & in teams paid off with over 200 medals in all colours presented over the course of the 4 day event. The major awards presented on Wednesday evening at Mecure Parramatta totalled $20,000 in cash & prizes sponsored by Fonterra Foodservice, Peugeot Salt & Pepper mills & Tanita Scales.

 Sunday morning the first 10 live entrants hit the kitchens at the same time NSW, Victoria 1 & South Australia started cooking in the Fonterra Foodservice Battle of the Pacific. The pace was manic for the first hour as entrants familiarized themselves with the kitchens filled with equipment from Moffat, Robot Coupe, Net Chef, Mak Catering commercial Kitchen Hire & all the utensils on loan from Northern Sydney Institute of TAFE. Nestle Golden Chefs Hat Final first 4 teams commenced at the same time lunch service began for the restaurant & the cooking arena was alive with aromas emanating from all kitchens including the chefs lounge where chefs & sponsors networked & the barista’s from Hennessy coffee kept all fuelled with caffeine.

Monday Auckland 1, ACT & WA battled it out in the restaurants & the record number of entries in the static competition began to set up. Nestle Golden Chefs Hat Final 5 teams heated up the live kitchen arena & MC Peter Howard had a busy time covering everything at once. Perfect Italiano was showcased in the Chefs lounge & the pizza oven worked overtime feeding hungry competitors, members & sponsors.

Tuesday it was the HTN & Futura Apprentice Chef Culinary Competition that started first of 2 days jam packed with individual events filling all the kitchens till 5pm. NSW Juniors, Victoria 2 & Otago challenged each other in the restaurant live kitchens & tables full of sponsors were treated with some great food. Sweets using Nestle Panna Cotta & Crème Brulee were indulged by those that visited the chef’s lounge.

Wednesday 35 competitors vied for the top honour of being named Most Outstanding in their class when they completed the last their live competitions, most outstanding chef was hotly contested & came down to the wire in the last event. Auckland 2 & Vanuatu battled it out with home grown Tasmanian team in the Fonterra Foodservice Restaurant kitchens. Farmer Joe’s & Heng Australia provided sustenance for hundreds of judges, competitors, sponsors & members who visited the chef’s lounge during the course of the week.

The Australian Culinary Challenge Awards presentation was the highlight of the week with the room packed with chefs eagerly awaiting final results for the major awards & presentation of medals & prizes for the 12 teams that competed in Fonterra Foodservice Battle of the Pacific. Chef Kurt Von Buren topped off his week as Chairman of judges providing an awesome spread of food & with sincere gratitude thanked to all who had taken time from busy schedules to judge & scrutineer at the event & at NSI Ryde in the prep kitchens. President Neil Abrahams “This has been an awesome event & the biggest one to date in NSW, the chapter committee & those who have assisted in the organisation of this event are to be commended for their passion & dedication in making this competition so successful in 2015”

The Australian Culinary Federation wishes to express our sincere gratitude to all sponsors of The Australian Culinary Challenge their generous contributions have helped make our vision for this competition a reality.

 

 

 AWARDS

The following awards each received a trophy & a set Peugeot Clermont Duo Salt & Pepper Mills

Le Cordon Bleu Best Centrepiece in Show

Awarded to the individual who scores the highest in savoury or sweet centrepiece category, with a Gold medal the award goes to                       ANDRE SANDISON

Gourmand Providor Best Static Display

Awarded to the individual who has the highest score from class in S & C categories with a Gold medal the award goes to                                        PAULA SOARES MEARS

Chef Works Best Decorated Cake

Awarded to the competitor with the highest overall score in the decorated cake category.

KATEY SHAW

Mastercut Best Live Challenge

Awarded to the individual who has the highest score in over all the live individual competitions.

TAMAR SEVER

Moffat Most Outstanding Establishment.

Trophy awarded to the establishment with the highest accumulative score over all categories and all competitors                                         LE CORDON BLEU

 

The following award received $1000 & a set of Tanita Scales + Peugeot Clermont Duo Salt & Pepper Mills

Bidvest Most Outstanding Chef.

To be eligible to win you must compete in two (2) open live competition Categories & must have competed in at least One (1) static competition. You must achieve at least one (1) Gold Medal in each live and static category. The Chef with the highest aggregate score & is the Bidvest Most Outstanding Chef 2015

LESLIE CHAN VICTORIA

 

Fonterra Food Service Battle of the Pacific

CERTIFICATE OF MERIT

South Australia                      Lorenc Dylgjeri, Takuma Yoneoka & Jerome Poret

BRONZE MEDAL                      

ACT                                        Daren Tetley, Corey Pont & Jasmine Sawa

NSW JUNIOR                          Hou Chin Tang, Alex Kim Jiang Tan & Armesia Erwanto

Vanuatu                                Andy Abel, Precilla Bakeo & Roslyne Tari              

SILVER MEDAL

Victoria 1                               Leslie Chan, Tom Brockbank & Jesse

Auckland 1                            David Schofield, John Kelleher & Daniel Heslewood

Victoria 2                               Trevor Jenkins, Andrew Ballard & Annie Lao

Auckland 2                            William Mordido, Jeremy Schmid & Kristy Tse

Tasmania                               Michel Norton, Craig Wills & Brigid Mallett

GOLD MEDAL             

 

3rd place for Fonterra Foodservice Restaurant Challenge 2015 trophy

OTAGO                                  Ken O Connell, Corey Hume & Blaike Haines

 

2nd place Fonterra Foodservice Restaurant Challenge 2015

NEW SOUTH WALES                Matt Weller, Matt Breis & Young Hak Ho

 

Champion Team of the Fonterra Foodservice Restaurant Challenge 2015

WESTERN AUSTRALIA              Gwyn Ellis, Iari Prassi & Sophie Cornes

 

Photos www.austculinary.com.au or ACF Facebook

 

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

Categories
Country News

Fonterra Foodservice – Battle of the Pacific – Final Wrap

The Inaugural Fonterra Foodservice Battle of the Pacific held during The Australian Culinary Challenge at Fine Foods Australia this week culminated Wednesday night with Western Australian Gold medal winners being crowned Champion Team. Gwyn Ellis, Iari Prassi & Sophie Cornes from Clarkes of North Beach were presented their trophies & prizes by Jeff Dhu Food Service Director of Fonterra Foodservice the principal sponsors of the event. The ACF are proud of our long standing relationship with Fonterra Foodservice & the support from their team has been instrumental in the development of this competition.

 This new title for the competition was hotly contested by 8 regional Australian teams as well as Pacific region teams 3 from New Zealand and 1 from Vanuatu. Three teams went head to head each day preparing & serving meals to guests that included sponsors, industry professionals, team supporters & the jury that consisted not only of kitchen judges Michael Strautmanis, Anita Sarginson (NZ Chefs Ambassador) & Matt McBain but included each day 9 secret taste judges throughout the restaurant.

Michael “As a first competition of this magnitude and inventiveness it was an outstanding success and a firm foundation to keep building onto this concept. My congratulations to all of the participants, the spirit of the competition was outstanding”

 Using mandatory ingredients from the Fonterra Foodservice range teams displayed great use and diversity of product. The rest of the pantry list was donated by generous sponsors Bidvest, Mastercut meats, Gourmand Providor, Nestle Professional, Petuna & Krio Krush. An interesting blend of techniques, menu descriptions and elements on the plate were the order of the competition as was the high level of skill that is always present when international teams cross our shores.

Judges “All the teams clearly demonstrated that products of such high quality provided a great influence on the dishes”

 The Australian Culinary Federation wishes to express our sincere gratitude to all sponsors of The Australian Culinary Challenge their generous contributions have helped make our vision for this competition a reality.

 

 

Results

CERTIFICATE OF MERIT

South Australia                    Lorenc Dylgjeri, Takuma Yoneoka & Jerome Poret

 

BRONZE                   

ACT                                        Daren Tetley, Corey Pont & Jasmine Sawa

NSW   JUNIOR                    Hou Chin Tang, Alex Kim Jiang Tan & Armesia Erwanto

Vanuatu                               Andy Abel, Precilla Bakeo & Roslyne Tari                      

 

SILVER

Victoria 1                              Leslie Chan, Tom Brockbank & Jessica Sewell

Auckland 1                           David Schofield, John Kelleher & Daniel Heslewood

Victoria 2                              Trevor Jenkins, Andrew Ballard & Annie Lao

Auckland 2                           William Mordido, Jeremy Schmid & Kristy Tse

Tasmania                             Michel Norton, Craig Wills & Brigid Mallett

 

GOLD

In 3rd place for Fonterra Foodservice Restaurant Challenge 2015

 

OTAGO

Ken O Connell, Corey Hume & Blaike Haines

 

In 2nd place Fonterra Foodservice Restaurant Challenge

 

NEW SOUTH WALES

Matt Weller, Matt Breis & Young Hak Ho

 

Champion Team Fonterra Foodservice Restaurant Challenge 2015

 

WESTERN AUSTRALIA

Gwyn Ellis, Iari Prassi & Sophie Cornes

 

Categories
News World

Global Chefs Challenge Semi-Final Europe Central: German precision at its best!

On the days of 2nd – 4th October 2015, a semi-final round of the Global Chefs Challenge, an international contest designated for the chefs from Central Europe, took place within the framework of the FOR GASTRO&HOTEL 2015 fair.

In this semi-final round, chefs from the Czech Republic, Romania, Hungary, Poland and Germany compared the levels of their culinary skills. Representatives of the individual countries were competing in 3 independent competitions for three days.

Headed by the chief commissioner Carlo Sauber from Luxemburg, the professional jury consisting of accredited commissioners from 6 European countries appreciated the quality of the individual contestants.

Miroslav Kubec, President of the Association of Chefs and Pastry Chefs of Czech Republic, who is at the same time Continental Director for Central Europe within the World Association of Chefs Societies (WorldChefs), a global organisation under whose patronage the competition was taking place, observed that the contestants had been very well prepared for the competition and he highlighted especially the high quality of the young chefs performing in the “Hans Bueschkens Young Chefs Challenge” competition, who were successfully seconding their older colleagues.

In terms of the most prestigious competition “Global Chefs Challenge”, the chefs got an assignment to prepare a three-course menu for 6 persons in 3 hours. We were highly delighted by the bronze medal won in this competition for the Czech Republic by Patrik Bečvář. The second position belonged to Richárd Elek from Hungary and the gold medal went to Germany thanks to Tobias Laabs.

The “Global Pastry Chefs Challenge” competition turned into an exhibition show of the Hungarian representative Dávid Domonkos, who presented a sculpture entitled “Ambrosia – the Food of the Gods”. Sadly enough, our representative Lukáš Skála (winner of the contest Pastry Chef of the Year 2013) had to withdraw from the contest for health reasons at the eleventh hour.

In the final contest set up for the promising young chefs under the title “Hans Bueschkens Young Chefs Challenge”, the gold medal went to Germany once again, this time thanks to Marianus von Hörsten, the silver position was secured by Poland´s Bartosz Peter and the bronze belonged to Barnabás Hack from Hungary.

The final round of the whole contest, which will be taking place next year on the occasion of the worldwide congress WorldChefs Congress & Expo in Thessaloniki, Greece, will so be attended by the winners of the mentioned individual competitions and also by the second ranking in the Global Chefs Challenge competition.

Results of the individual competitions:

GLOBAL CHEFS CHALLENGE

 

1st place:           Tobias Laabs (Germany)

2nd place:          Richárd Elek (Hungary)

3rd place:          Patrik Bečvář (Czech Republic)

     

HANS BUESCHKENS YOUNG CHEFS CHALLENGE

 

1st place:           Marianus von Horsten (Germany)

2nd place:          Bartosz Peter (Poland)

3rd place:          Barnabás Hack (Hungary)  

 

GLOBAL PASTRY CHEFS CHALLENGE

 

1st place:           David Domonkos (Hungary)

 

Headed by its President Mr. Miroslav Kubec, the Association of Chefs and Pastry Chefs of Czech Republic would like to thank to all the partners and supporters of this contest.

General partners of the contest:

Czech Tourism, InterGast a.s., PVA EXPO Praha Letňany – the FOR GASTRO & HOTEL fair, Nestlé Česko s.r.o. and Hotel DUO

Local partners of the contest:

ARDO Mochov s.r.o., ILLE – Papír Service, s.r.o., J.J.Darboven s.r.o., Johann Kotanyi s.r.o., KAYSER, s.r.o., Nektar Natura s.r.o., Veba home textile, Puratos CZ a.s., Private hotel school Buchaschool Most, Apprenticeship centre SPV of the Hotel InterContinental Praha, TITBIT s.r.o., Vorwerk CZ k.s., Winterhalter Gastronom CS s.r.o.

International partners (supporting the WorldChefs contests globally):

Electrolux, Nestlé Professional, Unilever Food Solutions, Segers, Sterling, Olitalia, Dilmah, Fonterra – Dairy for life, VanDrie Group, Valrhona, Dick – Knives, Figgjo Norway, Wasabi, HUG

 

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Categories
Art&Science News

Workshop on Cook & Chill: Chemistry of Smoking In Dubai

19th September, 2015

Time: 09:00 – 16:00
Hosted by: Chef Andy Cuthbert & Chef Silvano Costantini and Electrolux Chef Academy
Dress code: Chefs White

The Aim of the Workshop

The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.
The aim of the workshop is to build on and extend the range of skills, techniques and knowledge on smoking of food. This seminar would assist in acquiring new culinary knowledge & skills while discovering the chemistry of smoking and the secrets behind it perfecting the taste of every dish by choosing the right tools, techniques, equipment and ingredients.

   

Learning outcomes

On completion of this practical session participants will have acquired the ability to:

  • Understand & learn the dynamics and the chemical process behind the smoking of different types of food
  • Explain & demonstrate an understating of application of smoking using various cooking technologies (Sous Vide etc)
  • Successfully use Electrolux Technology for hot & cold smoking
  • Master the use of the smoker in order to achieve the best flavour while meeting the requirement of local cuisine
  • Select the most suitable wood in order to obtain the best results and flavour
  • Apply Smoking preparing wide variety of recipes from different market segments

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Categories
Art&Science News

Electrolux Professional activates partnership with Worldchefs in Singapore

Electrolux Professional is proud to announce the activation in Singapore of the international alliance with WORLDCHEFS, the global network of chefs associations founded in 1928, aimed at sharing the common knowledge and increasing awareness on specific topics related to sustainable cooking.

This activation of the partnership will launch in Singapore the program “Art & Science Come Together”. The program will combine the culinary creativity and talent of the WACS chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux Professional.

The first initiative within the “Art & Science Come Together” program is Chef2Chef, a series of seminars created to bring Chefs together at the Electrolux Professional Centre of Excellence, a live showroom equipped with training kitchens designed for demonstration, cooking sessions and educational trainings, at Galaxy, One North in Singapore.

These seminars will be focused around core themes, such as sustainable cooking utilizing locally sourced ingredients, with details on how chefs can plan, source, and prepare, using the technology and science behind the Electrolux Professional solutions, such as the Cook&Chill system.

In collaboration with the WACS Chef Ambassador, Chef KONG Kok Kiang (Chef KK), Chef Otto Weibel and supported by the Electrolux Chef Academy, we announce the 3 seminars for the period November 2015 – May 2015 as follow:

– cook&chill system for banqueting
– cook&chill and precise cooking, sous-vide cooking
– cook&chill and the ethnic cuisine

The first seminar will take place at Electrolux Centre of Excellence in Singapore and the participation to the seminar is limited to 20 executive chefs.

 

First seminar will take place on the 17th of November 2015 at the Centre of Excellence At-Sunrice Academy 1 Fusionopolis Place 7-10 Galaxis Singapore 138522 between 13:00-17:00. In order to participate email Chef Kong Kok Kiang kongkokkiang@onefarrer.com.

Categories
Company / Partner News

Pastry Queen India promotes and sponsors female chefs

For the first time this year, the Academy of Pastry Arts India held the Pastry Queen India even, which aims at promoting female pastry chefs by giving them a platform to show their skills and craft.

This year’s winner is Chef Sanjana Patel, with a very creative and technical realization based on this year’s theme « the art of dance ».

Among her prizes, she won an advanced training at the Academy of Pastry Arts India and she will also have the chance to represent India at the Ladies World Pastry Championship which will be held at the SIGEP 2016 in Italy.

Elle & Vire Professionnel and its local distributor Dabon International Pvt. were proud to be sponsors of this event and wish the best of luck to Chef Sanjana Patel.

Visit Elle&Vire Professionnel on FB. And the Academy of Pastry India on FB.

Categories
News World

Leaders in HORECA Summit by IBC

Leaders in HORECA, hosted by International Business Council which is a company dedicated to connecting businesses worldwide and inspiring tomorrow’s leaders, is taking place in Prague, Czech Republic on November 26th and 27th, 2015. The international summit will host over 150 Food and Beverage Vice Presidents, top and Michelin Star Chefs, as well as owners of hotels, restaurants, bakeries and cafes from the entire Central Eastern Europe and CIS Region. With representation from over 30 countries this summit will bring together the leadership in the food and beverage, HORECA and gastronomy industry for 2 days at a five star hotel.

Leaders in HORECA is quickly becoming one of the most prestigious events in the region with endorsement from the Ministry of Regional Development CZ, The Czech Confederation of Commerce and Tourism, the Czech Chamber of Commerce, the Balkan Alliance of Hotel Associations, The Slovak Association of Hotels and Restaurants, Chamber of Commerce of the Polish Hotel Industry, The Association of Hotels and Restaurants of Latvia and The World Association of Chefs' Societies. Leaders in HORECA has also partnered with the Swiss Chamber of Commerce as well as with many embassy’s and media outlets, such as Beverage and Gastronomy Magazine CZ, world-wide.

Karla Slechtova the Minister of Regional Development will be welcoming attendees with opening comments on the first day of the summit. With panelists like Owner and Chef of the Belcanto Restaurant in Lisbon, Portugal, which has received two Michelin Stars, Jose Avilles, the Brand President of Starbucks Central Europe, Adam Mularuk from Amrest and Czech celebrity chef Zdenek Polreich whom hosts his own T.V. show and is head chef at Café Imperial in Prague, Czech Republic. The Leaders in HORECA summit will provide a forum with an array of expertise and vision on regional market growth, industry trends and new concepts.

The agenda will provide an interactive environment for these industry leaders to communicate their ideas, debate current trends and provide attendees with insight on their many years of experience. With topics such as Hell’s Kitchen, Promoting Eating Out Concepts in the Region, Attracting Investment in the HORECA Sector Development and Social Responsibility in Food Serving in Industry & Healthy Trends. The summit is creating a unique environment for these leaders and International Business Council is working to ensure the participating leaders are recognized for their influence on the industry, their years of commitment and the future leaders worldwide.

 

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Categories
News World

International Istanbul Gastronomy Festival starts in February 2016. Don’t miss it!

International Istanbul Gastronomy festival which is organized by Cooks and Chefs Federation of Turkey is going to start on 11 – 14 Feb 2016  in Tuyap Convention Center which is located in Beylikduzu. Organisation which is the biggest gastronomy festival and competition in Turkey, has been performed for 13 years. Orginasation which is going to happen with the collaboration with WACS, is hosting the gastronomy pioneers in our country at the international level. Intense interest is expected to this festival as much as past years, due to the participation of many important associations and federations around the World. This festival allows to take big steps in the integration of the Turkish cuisine and World cuisine and it is going to introduce the flavours of the World to its followers. Following the past successful organisations, Istanbul Gastronomy Festival gets the title “Continental” which is awarded by WACS, allows young chefs of our country to compete at the international level.

 

Master chefs from around the World who has the possibility of sightseeing around Istanbul and compete at the same time, is going to be hosted with colourful events. Festival also contributes to our country in terms of tourism, brings new chefs to the culture of Turkish and World gastronomy and it undertakes a bridge role in order to make known of Turkish cuisine around World.

 

We are going to witness the fierce fighting of Turkish and World chefs who is going to compete over 70 categories in order to gain medals. Special trainings given to Turkish chefs, they are going to be a jury member at the international level. In recent years, 52 Turkish chefs have qualified to be a jury member. COCFED has a massive contribution to the Turkish gastronomy with this major ongoing festival. COCFED trains intern chefs at World standarts with its new schools and certification programmes around Turkey.

 

Istanbul Gastronomy Festival which generates a huge presentation point in terms of national and international gastronomy brands located in Turkey, provides an opportunity to brands to introduce theirselves and increase their popularity in the festival area. Brands which participated to this festival in recent years, have gained acceleration at their presentation point. This year, organisation will be happening on a larger and wider area compared to last year and it brings the opportunity of a better presentation for brands.

 

For more informations, please contact with COOKS AND CHEFS FEDERATİON OF TURKEY by mail info@tasfed.org or visit the official website for the admission requirements and online applications. http://www.istanbulgastronomyfestival.com

 
Categories
News World

RyssbyGymnasiet, cooking school from Sweden, enters RQCE program

RyssbyGymnasiet is a restaurant school, which has a long tradition of educating students and aspiring chefs. RyssbyGymnasiet offers upper secondary and adult education. The school has existed for over 100 years and today we have a modern teaching facility with modern purpose built premises. RyssbyGymnasiet has students from all over Sweden and offers boarding for those who live far away from school.

RyssbyGymnasiet is KRAV-certified (eco-labelled) and we work with an ecological mindset. We want to give our students a genuine food and cooking expertise. One of our specialties is meat from game, everything from carving to gastronomy. We want to take advantage of using the game on our properties hunted by our hunting students. We are also very successful in cooking competitions. We trained two students who later became Chef of the Year in Sweden and also were members of the Swedish National Chef team. We are also members of the Regional Culinary Heritage in Småland and our teachers and instructors are members of the Swedish Chef Association. We also work closely with a large number of first-class restaurants and restauranteurs, to give our students the best possible internships.

RyssbyGymnasiet is beautifully located in southern Sweden, Småland, between Växjö and Ljungby.

 

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