Author: France

6 international chefs in Paris

Post author By France
Post date July 16, 2015

At the most recent Sirha event, which took place last January, Elle & Vire Professionnel organised a photo competition for food industry professionals. What was the prize? A 2 day pastry-themed trip to Paris!
To play, you just had to strike your best pose at the Elle & Vire stand with a giant carton of Excellence or Sublime Cream like the pictures of Pierre Gagnaire or Christophe Michalak. For 3 weeks, all the photos were posted on the new Elle & Vire Professionnel – International Facebook page and voting began.
On February 23^rd, the 6 chefs whose photos received the most likes won 2 days in Paris. 1 Israeli, 2 Argentineans, 1 Moroccan and 2 Saudi Arabians were therefore welcomed by Elle & Vire on May 28^th 2015.
Programme:
1 day of training with Nicolas Boussin, Meilleur Ouvrier de France, at the Maison de la Crème Elle & Vire.
1 day visiting the best pastry boutiques in Paris.

Watch the video of this unforgettable moment, where sharing was at the fore, here:

News Worldchefs Without Borders

Worldchefs Without Borders succesfull Nepal campaign marks another succes

Post author By France
Post date July 7, 2015

Tens of thousands desperate for help as survivors on Nepal quake await humanitarian aid and continue search for survival. Nepalese are huddling in tent cities, desperate for help after 25 April 2015 quake that killed more than 8000 people, as international rescue team raced to find survivals buried in the rubble.
Teams equipped with heavy cutting gear and relief supplies were landing round the clock, Kathmandu which has been devastated by Saturday 7.8 magnitude quake. Officials say more than 8000 people are now known to have died, 7000 injured including 3422 in Nepal- making it the quake prune Himalaya nation’s deadliest disaster in more than 80 years. Which has also many powerful aftershocks according to report.
Apart from appealing to all WACS member to raise fund to any organization who are in support of the relief effort for Nepal, WCWB also activate all committee member and ambassador plan or / and organize fund raising event to assist rebuilding Nepal project.

Through Chef Rick Stephen from SAT Catering Singapore is the first organization to response the donation for Nepal relief following by Korea Young Chefs Federation fund raising in Food Hotel Seoul culinary competition and also in HOFEX Culinary Classic Hong Kong, all souvenir earning during the 4 days show will all go to WCWB Rebuilding Nepal fund through Chef Mak by Hong Kong Chefs Association.

The following Association also follow suite in THAIFEX – TUCC 2015 Thailand, all competitors and judges are encourage donating 1USD to 10 USD to the Nepal relief fund and also seeks donation in the 5 days event by Thailand Chefs Association. All respective Association representatives were also present in THAIFEX – TUCC 2015 to present their donation fund in the last day of the event. In the other hand, Slovenia Chef Jozef also created a gala dinner to raise fund, Penang Chefs Association donation and Singapore Junior Chefs Club selling mash morrow to raise fund.

Last but not least, with the present of Chef Willment Leong and the massive support from Taiwan Chefs Association and Taiwan Chinese Cuisine Association, within a night, both associations manage to raise 15,000 Euro toward WCWB Rebuilding Nepal fund.
Through the contact of Chefs Association of Nepal, WCWB manage to seek an audience with the Prime Minister of Nepal and any fund raised will all go to Prime Minister of Nepal Relief fund.
On 26 June 2015, Chef Willment Leong Chairman – WCWB) arrive Kathmandu Nepal visit Chef Association of Nepal and did an inspection of all damage structure cause by the earthquake. 27 June 2015 together with all board of director of Chefs Association of Nepal, we had granted permission to meet the Prime Minister of Nepal and pass 30,000 Euro donations to his office as rebuilding Nepal fund.

Special appreciation to the following Organzation / Association / Individual

1) 4250 Euro (SATS Catering Singapore through Chef Rick Stephen)
2) 1220 Euro (Singapore Chefs Association)
3) 2000 Euro (Thailand Chefs Association) THAIFEX -TUCC / GCC Judges / Competitors
4) 910 Euro (Korea Chefs Association)
5) 455 Euro (Korea Young Chefs Federation) Seoul Food 2015 Fund Raising Campaign
6) 800 Euro (Myanmar Chefs Association) Willment Leong Workshop Expense Donation
7) 300 Euro (North Greece Chefs Association)
8) 364 Euro (Chef KK Yau – WCWB Committee Member)
9) 546 Euro (Hua Hin Chefs Association Thailand)
10) 155 Euro (Chef Willment Leong – WCWB Chairman)
11) 2000 Euro (Hong Kong Chefs Association) HOFEX donation through Sale of Chefs Booth
12) 2295 Euro (Slovenia Gala Dinner through Jozef Oseli – WCWB Committee Member)
13) 1041.56 Euro (Penang Chefs Association)
14) 15,000 Euro (Taiwan Chefs Association and Taiwan Chinese Cuisine Association)
15) 4770 SGD (Singapore Young Chefs Club) – Await recieve

Grand total: 31336.56 Euro and Pending 4770 SGD

From Willment Leong: On behalf of the WCWB Committee and Ambassdor, i would like to extend my sincere appreciation to all kind donor assisting in rebuilding Nepal and i would also like to thanks Chefs Association of Nepal for your kind hospitality during my 3 days visit in Kathmadu Nepal. Even you had gone through all hardship after the quakes but each and one of you still maintain your calm and positive attitude toward rebuilding Nepal, YOU NEPAL CHEFS has gain our respect. Hopefully all WACS National member could continue organize more charity event toward assisting rebuilding Nepal.
Since Aug 2013, WCWB had manage to raise over 70,000 euro assisting the needed one worldwide and please kindly support us in the future (for good cause)

WCWB june nepal

News World

Chef Rick’s Culinary Workshop in Chennai, India

Post author By France
Post date July 7, 2015

Day 1 -Hot & Cold Culinary Workshop
Southern Crown Hall
No. of participants: 200

9.00 -9.05 am
Prayer Song
9.05 -9.10 am
Kuthuvilaku Lighting
9.20 -9.40 am
Key note Speech
9.40 -9.50 am
Inauguration of SICA Website
9.50 -10.00 am
Key note speech by Chef Rick
10.00 -10.20 am
PartnersPresentation
10.20 -10.30 am
Tea-Break
10.30am-01.00
Hot Kitchen Demo
04.30 -05.05 pm
Partners Presentation

The event kick-started by prayer song and lighting of the kuthuvilakkuby Chef Rick. The guests of honour included Mr. Natarajan, CEO -GRT Hotel & Resorts, Mr. ShabinSharvotham, Senior General Manager -GRT Grand. The formidable experts of culinary delight took centre stage on the first day of the event –
Chef JugeshArora, Chef Soundararajan, Chef Sheetharam Prasaad.
The event was successfully inaugurated by Mr. Natarajan, CEO of GRT Hotels & Resorts while
Dr.Chef Rick launched the SICA website, followed by partners presentations
The outstanding episode of the day was Hot & Cold kitchen demo by Chef Rick which was further enthralled by the interactive session, the participants had with him.

Day 2 –Judging Seminar for Senior Chefs
Emeraldo Hall
Actual No. of participants: 20

08.00 –08.30 am
Registration
08.30 –09.00 am
Morning Tea
9.00 –11.00 am
Judges Workshop Session 1
11.00 –11.15 am
Tea Break
11.15 -01.00 pm
Judges Workshop Session 2
01.00 -02.00 pm
LunchBreak
02.00 -04.00 am
Judges Workshop Session 3
04.00 pm
Evening Tea

A website by Mr. T Natarajan, CEO of GRT Hotels followed by partner presentations.
The Hot & cold kitchen demo by Chef Rick was the most memorable one for every student who participated in the workshop.
This day exclusively allocated for the Sr. Chefs to discuss the judging parameters which includedwork flow, technique, recipe authenticity, balanced menu, flavour, texture, creative presentation and technique. The day was remarked with fun filled and challenging discussions which saw a lot of excitement and learning.

Day 3–Chef Competition & Judging
Marigold Hall
No. of participants: 60

07.30 –08.00 am
Registration
08.00 –09.00 am
CompetitionSetting
09.00 –11.00am
Judging Competition
11.00am onwards
Award Ceremony &
Vote of thanks by SICATeam

•The culinary challenge saw an array of the most exquisite dishes, showpieces and desserts that were displayed, Chefs/students from various hotels participated with great enthusiasm.
•Participants displayed creative skill and eye for detail on all their dishes.
•The jury forum included Chef Rick and the 20-member team who were put in a tough spot. The participants were intrigued to see the judges at work.
•Later came the most awaited part of the 3-day event –Crowning the Winners of the competition

Life-time Achievement Award Winners sponsored by My Choice Masalas
I. Chef Kannan -Chief Co-ordinatorJunior Forum, IFCA & Founder Member, SICAII. Chef Chandrasekar-Vice President, SICAIII. Chef Damu-Founder Member of SICA, Celebrity Chef

Event Evaluation

•Culinary Workshop offered anexcellent platform for networking and building professional relations with other members of the fraternity
•Over 200 participants from various institutions / hotels gathered valuableinputsfrom Chef Rick -like differenttechniques andimprovisations theycould use for masalas/seasonings, preserving meat and cooking sous vide (cooking in vacuum which preserves the flavors of theingredients)
•Judging SeminarhelpedExecutive Chefs& Corporate Executive Chefs learn evaluation techniques and how to judge culinary work, bring uniformity in judging standards and foster a more competitive outlook towards culinarycompetitions
•Culinary competition saw rare display of skills by students and tough fights between participants
•Workshop helped students and professionals sharpen their skills, interact with seniors and be inspired

Rick Stephen culinary workshop

News World

Sharing a vision of education and world cuisine – Train the Trainer

Post author By France
Post date July 6, 2015

The ACF Puerto Rico Chapter and World Chefs (WACS) presented a program of workshops and Train-The-Trainer seminars in the Dominican Republic from 20 April through the 25^th. Chef Marcos A Rodriguez Cabin, president of the ACF Puerto Rico Chapter, and Chef Claudio G Ferrer CEC CCE AAC, Continental Director for The Americas and the Caribbean Island for World Chefs (WACS) were invited by The Instituto Tecnico Superior Comunitario (ITSC) in Santo Domingo and the Puerto Rico government to present global cuisine to their students and faculty.

Advanced students from ITSC were invited to participate in 5 hour workshops including included 2 hours of theory and 3 hours of practice. Topics ranged from local cuisine to world cuisine. One afternoon the two chefs presented topics to the chef association members including innovative cook and chill techniques, sous vide, and sustainability.

Both Electrolux and Custom Culinary were sponsors.

Participants received certificates from the Puerto Rico Chef Association and WACS for 15 hours of professional development. For many this was the first step towards receiving a=ACF and World Chefs certifications.

The success of the event will be repeated at various places in the Caribbean; trying to reach as many young chefs as possible.

News World

An inspirational ingredient from Elle & Vire : Salt

Post author By France
Post date July 2, 2015

Fleur de sel, Persian blue, red or black Hawaiian, Viking, Mexican black, Salish… Natural and flavoured, salt comes in multiple varieties. Discover the portrait of this exceptional ingredient which brings out flavours and livens up plates. Read more about it here.

Generic News

Mark Moriarty wins the S.Pellegrino Young Chef 2015

Post author By France
Post date July 1, 2015

Mark Moriarty, student at the DIT ( Dublin Institute of Technology) won the San Pellegrino Young Chef 2015 on the 26th of June 2015.

Take a look at this live video shot during the S.Pellegrino Young Chef 2015 Grand Final: 20 young chefs and 20 mentors from all over the world, competed in front of a grand jury of 7 top international chefs.

Watch the competition, feel the atmosphere and witness the skills and all the talent present in Milan for the Grand Final of the most exciting opportunities for the top Young Chefs.

News Worldchefs Without Borders

Myanmar Young Chefs try a new pairing: Australian Beef & Lamb at an exceptional conference in Kuala Lumpur

Post author By France
Post date June 19, 2015

” A Revolution in Asian Cuisine – Pairing with Australian Beef & Lamb Conference “Kuala Lumpur Convention Center 9th June 2015

For over 14 years a successful partnership has been in place between the Myanmar Chefs Association and Multi Language Academy of Yangon. The events organized by MLA, “MLA Black Box – Myanmar” have been attended thrice by Myanmar Chefs.

MLA has helped throughout the years with practical and vocational training for Myanmar Chefs, in Yangon but also in Bagan or Ngapali Beach – both in towns and in rural areas.

The lasting friendship is renewed often in the wake of culinary challenges and events all throughout Asia. We’d like to thank Mrs Rose Yong from MLA for her support, especially this first week of june, during which the Myanmar Culinary Arts Competition took place.

Moe Moe Khaing won the Gold Award at the Myanmar Culinary Arts competition and prepared the best of aussie meat – Australian beef and lamb.

The Myanmar Culinary Association and Myanmar Young Chefs attended MLA Beef&Lamb Conference in Kuala Lumpur, with colleagues from neighbor Asian countries.

Just another event to widen the culinary network for Myanmar young chefs, getting close to some of the best chefs of Asia, key speakers, lecturers, TV chefs and Presidents of Asian WorldChefs Associations. Chefs Stefu, Vindex, Chern, KK Yau, etc worked hands on, showing teamwork at the same table and cutting board, explaining ” All about Secondary Cuts of Australian Beef & Lamb “. Learning how to use these cuts, applying scientific methods to the cutting and cooking. One example is the rump, which used can produce some of the best culinary dishes at a much lower cost. Efficient and cost saving ideas ” feeding the world “, through an use of every single item with a waste part near to non.

– Chef Shwe Moe Tha, Sous Chef of Sule Shangri – La Yangon

– Chef Moe Moe Khaing as MCA – Freelance Chefs & Food Safety Educator & Lecturer

– Chef Myo Min Soe, Executive Chef of Rose Garden Hotel Yangon

All three chosen as they are best educator and knowledge multiplier within their kitchens and colleges as well as best medals and award winning chefs with MCA the past month s,- in a way also a ” Thank YOU ” for their outstanding contribution to MCA and young Chefs of Myanmar.

Here a great Thanks YOU to the management and head chefs of the Hotels, which ensures quick free time for the young chefs and here a starting base for ” Transfer of Knowledge to many more Myanmar Chefs “,— as all three will take part in further hands on educational seminars in Myanmar in the near future.

These three were chosen as they are great educators and bringers of knowledge within kitchens. They are also award-winning chefs.

Thanks to the management and head chefs of the hotels for providing this free training for these young chefs perpetrating the transfer of knowledge and training and forming many more Myanmar chefs.

” Beefing UP Asian Cuisine – Innovation with Australian Beef & Lamb “ top chefs and key speakers:

– Vindex Tengker, Indonesia

– Sam Kung, Malaysia

– Jeffrey Tan, Australia

– Kazi Hassan, Malaysia ( was with Hilton Hotel already in Myanmar )

– Doug Piper, Australian Master Butcher

Thanks to great facilitator KLCC Executive Chef Richmond Kim from Singapore

The Educational Future for Myanmar Chefs

Looking towards tomorrow, new future culinary educational programs for Myanmar Young Chefs, through MCA and Y-MCA, are already discussed and in fine planning for the next 12 month, which include tourism destinations and Myanmar chefs in Bagan, Mandalay and Nay Pyi Taw for the purpose of training

Further more follow the offer of Mr Andrew Simpson, as Southern Asia s Business Manager to support Myanmar MCA Chefs to international competitions in the region.

We like to say a great thank you to MLA, Mrs Rose and Mrs Andrew for all best arrangements and for the future support and the contingency of these valuable educational work, yours

Author: Oliver E Soe Thet

President Myanmar Chefs Association

National Training & Certification Committee

Global Board, World Chefs Without Borders

Kuala Lumpur, Malaysia 10.6.2015

Myanmar training

News World

Triple Chocolate recipe by Elle&Vire

Post author By France
Post date June 16, 2015

Discover the “Triple Chocolate”, the stunning recipe made by Chef Ludovic Chesnay, International culinary advisor, with the Elle & Vire Professionnel® Advantage Whipping Cream.
http://pro.elle-et-vire.com/en/recipes/triple-chocolate/

Elle & Vire Professionnel has launched a new 2L-format which brings an excellent price-quality ratio. To better meet your needs, this format has been adapted on 2 creams references: Performance Universal Cream 35.1% fat and Advantage Whipping Cream 30% MG.
The new Performance Universal Cream 35.1% fat is a versatile cream for both whipping and cooking, performing well for every purpose and the Advantage Whipping Cream 30% fat with the best quality-price ratio for pastry applications.

Find out the latest recipes collections and let you inspire to make delicious dishes: http://pro.elle-et-vire.com/en/recipes/

News Worldchefs Without Borders

Nepal Charity Relief Fund Dinner

Post author By France
Post date June 16, 2015

What best to express unity amongst our members, friends and colleague's then the sheer joy of being able to support members of our surrounding society in need. The recent Nepal Charity Relief Fund was held on June 12.2015 under one roof of solity, unity and believes.

Taiwan Chefs Association (TCA) member of “World Association of Chefs Society” (WACS) with its chapter “World Chefs Without Borders” (WCWB) as well as Taiwan Chinese Gourmet Association and over 40 individual Associations and Sponsors welcomed more than 280 patrons to a Chinese Banquet Dinner in Tucheng, Taipei City.

Request by Chef Willment Leong seeking Global WCWB ambassador to raise fund for Nepal and Ambassador of WCWB Taiwan, Chef Alan Ho manage to support by creating one charity gala for all chefs, he highlighted the event, its aim and objectives as to review obligations of each society member to share their duty to support and take actions in due to unforseen circumstances.

“World Chefs Without Borders” Chairman Chef Willment Leung attended the event as to highlight recent Charity Events on various relief activity categories throughout the world with contributions, results and also mention this is truly “association without borders” all Taiwan chefs in regards of association committed toward helping the lest fortunate one. In the opening speech, Chef Willment Leong challenge all Taiwan chefs to raise at least 15,000 euro to match currently WCWB had raise so far from various association world wide and after the finally counting of the amount received, Taiwan Chefs had proven again, they have make it to achieve Chef Willment Leong goal.

Renowned Singaporean Celebrity Chef and author of ” The Singaporean Heritage Cookbook” Tony Khoo attended the dinner whiles introducing his beleves in regards to charity activities. We were able to sell 20 books with income reverted back to the relief fund.

Chef Tony Chang from Taiwan also join in the charity race by selling his service of preparing 10 gourmet set meal to any kind bider, after 20 minutes of bidding, an seafood supplier manage to win the bid by paying 100,000 NT / around 3000 Euro in order to sample Chef Tony Chang gourmet skill.

Our young chefs from Jinwen and Hsing Wu University of Taipei assured our patrons life entertainment which was rewarding and delightful.

We are delighted that the recent held event has raised a total of NT 700,000 over Taiwan dollars and after all expense deducted we manage to raise NT 523,900.00 or equal of € 15,000.00 to Nepal.

Sincere thanks to all sponsors and patrons for their great effort and support towards the Nepal Charity Relief Fund.

Nepal relief

Generic News

Are you consuming your coffee correctly ?

Post author By France
Post date June 16, 2015

Please answer our survey here.

Many of us wake up with one thing on our mind – COFFEE ! Or at least, some form of caffeinated beverage to get the day started. But what if we told you you’ve been drinking your coffee incorrectly this entire time ?!

Discover the revelation in this video :

<a href="

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