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We drink coffee every day, but do you really know its effects on our brain and on our body?
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The effects of coffee on the human mind
Author: France
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Nepal Relief Fund
World Chefs without Borders has managed to raise 15,295 Euro for the rebuilding Nepal Project. Currently, WCWB is still looking for ways to donate the amount to Nepal. Most of the donations were transferred during THAIFEX. Taiwan is organizing a gala charity dinner on 12 – 13 June to raise funds for Nepal and the Singapore Junior Chefs Club has raised SGD$4,800 from baking up and selling marshmallows. The aim is to raise 20,000 euros in 2 weeks time. All Thailant Ultimate Chef Challenge / Global Chefs Challenge competitors and judges had also fulfilled the WCWB request by donating 1 USD and 10 USD each to assist in WCWB rebuilding Nepal fund.
From the 20th to the 24th of May 2015, THAIFEX-World of Food Asia was host to the Asia selection of Global Chef Challenges. This year the semi final showcased 19 member countries from Asia.
The Worldchefs Global Chef Challenge is divided into 3 categories – the Global Chefs, the Global Pastry Chefs and the Hans Bueschkens Young Chefs Challenge. Each challenge is an individual competition, created for chefs, young chefs and pastry chefs. The Hans Bueschkens Young Chefs Challenge is designed to promote and encourage young talent, with competitors below 25 years old. The Global Pastry Chefs Challenge, which was introduced in 2012, has established itself as a dedicated platform for professional pastry chefs to showcase their skills.
The winners (including the ones below) will then represent his or her Continent at the finals at the Worldchefs Congress 2016 in Athens.
THE RESULTS OF THE ASIAN SEMI-FINAL:
Hans Bueschkens Chefs Challenge
Winner: Lynette Tay, Singapore
1st Runner Up: Derek Sit, Hong Kong
2nd Runner Up: Agavriel Jabbar, Indonesia
Global Chefs Challenge
Winner: Lee Boon Seng, Singapore
1st Runner Up: Steve Yuen Chi Hin
2nd Runner Up: Li Chia Chi
Global Pastry Chefs Challenge
Winner: Narae Kim, South Korea
1st Runner Up: Desmond Lee, Singapore
2nd Runner Up: Kan Ching Kit, Hong Kong
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Paella Gigante Festival 2015
On the 18th of april 2015 700 plates of paella were served in Makati City by the Philippine Young Chef Club, LTB Culinary Scholarship program scholars of 2015 and the LTB Philippines Chefs Association . The Sociedad Espanola de Beneficencia was a partner in the event.
Dilmah Real High Tea Challenge, the Toughest Tea Challenge in the world decides on a Global Tea Champion this July with the participation of 21 teams from 14 countries. The objective of the challenge is to recreate Afternoon Tea for the 21st century, putting the tea back in High Tea where it belongs.
Tea is a uniquely healthy herb that is renowned for its natural goodness and is timely even more so now because of the multitude of health concerns spreading all over the globe. High tea is the World’s Tea Ceremony. The Dilmah Real High Tea Challenge is bringing tea back to the 21st century, reinventing, redefining this luxurious ceremony of tea. Dilmah Real High Tea redefines Afternoon Tea for the 21st century with innovative creations that enhance the experience as a whole.
Inspired by Dilmah the ‘real’ tea, the Dilmah Real High Tea Challenge started in 2007, in partnership with the World Association of Chefs Societies (WACS) when Dilmah Founder – Merrill J. Fernando felt that the High Tea occasion which was originally crafted around tea had lost its affinity with its origins. He felt that tea had been relegated to the bottom of a menu overcrowded with the traditional high tea fare that lacked inspiration, originality and most importantly any connection to tea. A passionate tea grower who worked tirelessly to share the joy of ‘real’ tea with the tea lovers around the world, he vowed to put the tea back in High Tea. Thus Dilmah Real High Tea was born.
Today, the Dilmah Real High Tea Challenge has traversed the world – Australia, New Zealand, Netherlands, UAE, Hong Kong, Macau, Thailand, Malaysia, Singapore, Chile, Indonesia and France with the participation of the finest Chefs and hospitality professionals from 14 countries, awakening a new respect for tea among the culinary, hospitality and mixology professionals around the world.
“Dilmah Real High Tea Competition is a unique competition because it is the toughest tea competition in the world today. What we are doing is bringing tea to its rightful position. High tea is the closest the world has to a global tea ceremony. A ceremony in tea is very important for several reasons. Tea brings people together. When you look around the world there is no greater need than now for people to come together to talk to communicate. A pot of tea does that like no other. So there is a much deeper element to what we are doing today. It is not just a culinary competition nor is it just a tea competition. It is introducing tea to a new generation.” said Dilhan C. Fernando, son of Dilmah Founder Merrill J. Fernando on commenting on the challenge.
The Real High Tea Global Challenge this July will be judged by a panel of prestigious judges Bernd Uber – recipient of the exclusive and revered Sidney Taylor Memorial Black Hat Award, Dilhan C. Fernando – Director Dilmah School of Tea and the visionary force of Dilmah Tea Gastronomy, Simon Gault – MasterChef New Zealand judge and Peter Kuruvita – Award winning Chef and Restaurateur. Each national challenge has been judged by a panel of world-renowned professionals which includes, Uwe Micheel, Tony Khoo and more. Between a true tea connoisseur and some of the most prolific names in the culinary world, winning the national title is a tall order.
The criteria for judging is very simple; understanding the exact influence of terroir, the awareness of the rationale, the knowledge of the exact taste of different teas, how to create the perfect brew, the use of sustainable ingredients ideally sourced from a family business which reflects the family values that are also an integral part of Dilmah.
“Ceylon took tea to the world. Dilmah tea had shaken the big world out there. Every effort, every investment placed behind Dilmah tea is with no personal interest, no personal gain, but for the country’s gain and for the industry’s gain.” said Dilmah Founder Merrill J. Fernando, commenting upon the competition.
For further information on the Dilmah Real High Tea Challenge, log on to http://realhightea.dilmahtea.com/. Get more information on our tea-inspired creations on https://www.facebook.com/teagastronomy
Watch our videos on https://www.youtube.com/user/DilmahRealTea . Follow us on instagram https://instagram.com/dilmahceylontea/. Get updates on Twitter https://twitter.com/dilmah
For the latest news from Dilmah, the online press room atwww.pressroom.dilmahtea.com.
About the participants
Australia
1. The Tea Room at The National Gallery of Victoria (Australia)
2. Shangri-La Hotel Sydney
3. Qantas Lounges
4. Stamford Plaza Brisbane
New Zealand
1. The Langham, Auckland
2. Museum Art Hotel
Netherlands
1. Intercontinental Amstel
2. Restaurant Vermeer
France
1. Institut Paul Bocuse
Hong Kong
1. Island Shangri-La, Hong Kong
2. Hong Kong Cricket Club
Chile
1. Café Turri
UAE
1. The Emirates Academy of Hospitality Management
2. Radisson Blu Hotel Dubai Deira Creek
Oman
1. Shangri-La Barr Al Jissah Resort And Spa
Macau
1. MGM Macau
Malaysia
1. Shangri-La Kuala Lumpur
Singapore
1. Tess Bar & Restaurant
Thailand
1. Shangri La Hotel Bangkok
Indonesia
1. Shangri-La Surabaya
Sri Lanka
1. The Waters Edge
About Dilmah Tea
Sri Lankan family tea company Dilmah, founded by Merrill J. Fernando, today the world's most experienced teamaker, has championed quality, authenticity and variety in tea. Dilmah pioneered the concept of Single Origin Tea in 1988 when the family company went against industry trends to declare its commitment to authenticity. Garden fresh, unblended tea is a hallmark of Dilmah and offers a unique taste of unblended Ceylon tea packed at source – where it is grown.
Our range includes traditional Speciality Gourmet and Premium Tea, Herbal Infusions, pure Green Tea and Fun flavoured Teas, Spiced Chais, Organic Tea, the Dilmah Exceptional range with its contemporary selection of teas, our boutique Watte and t-Series teas, the exclusive Teamaker’s Private Reserve teas and the latest Dilmah 25th Anniversary Silver Jubilee Gourmet range and the vibrant and exciting Vivid tea selection.
Dilmah takes the lead in bringing innovation to a global tea category that has suffered decline as a result of commoditisation. Signature events such as the Chefs & the Teamaker and Real High Tea are innovations that seek to educate and inspire hospitality professionals to offer their guests a completely new tea experience. The events foster greater respect for this healthy, natural and versatile beverage.
The Dilmah School of Tea seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and consumers. The emphasis is on the importance of Real Tea and the versatility of this natural herb in Tea Gastronomy, food pairing and Tea Mixology. www.schooloftea.org
Dilmah is Ethical Tea, in that all packaging profits are retained in Sri Lanka and fund the MJF Charitable Foundation and Dilmah Conservation. We believe that Business is a Matter of Human Service. www.mjffoundation.org
27 April 2015 – Wine and Gourmet Japan 2015 reinforced its solid standing as Japan’s leading trade fair when it wrapped up its three-day exhibition on 17 April with resounding success. The sixth edition of the show showcased the best of the world’s wine, beer, spirits and gourmet food at the Tokyo Big Sight, drawing a stellar crowd of quality professionals from the food & beverage industry from around Japan and Asia.
Says Mr. Michael Dreyer, Vice President Asia Pacific, Koelnmesse Pte Ltd, “The number of exhibitors and visitors has grown steadily over the years. For us, this is a clear sign that this exhibition has gained the confidence of the food and beverage professionals in Japan and the world. The fact that this is now a must-visit event for F&B professionals in Japan is a huge encouragement to our team.”
In 2015, Wine & Gourmet Japan, together with the partner fairs welcomed a total of 75,129 visitors. There has also been a spectacular growth in international exhibitors, with an increase of 18% to 117. This includes exhibitors from Italy, Thailand, South Africa, Germany, Portugal and Slovakia. Group participation leapt by 22%, from 9 group pavilions to 11 this year.
The show, catering for trade professionals, also presented partner fairs – FABEX for Food and Beverage Exhibition, Desserts Sweets Bakery and Drink Festival, PB-OEM for Private Labeling, Japan Meat Industry Fair, Noodle Industry Fair and the newly-launched Halal Market Fair.
Other than a wide selection of country and product pavilions, Wine and Gourmet Japan 2015 also rolled out wine and food focused programmes to foster industry education and networking opportunities.
The wine programmes have received national and international association support by The German Wine Institute (DWI), Wines of South Africa, Georgian Wine Association, Japan Sommelier Association, Wine Importers Association of Japan, Association of Nippon's Wine Lovers, Japan Wines & Spirits Importers' Association and Japan Beer Sommelier Association.
A record of 24 professional seminars were held across the three trade days, with more than 700 attendees across all seminars.
Journalist Wine Magazine Japan (Ms Watabiki) noted, “Both visitors and exhibitors felt that the exhibition size was appropriate and easy to navigate around, and they could focus on what they were looking for. Exhibitors reviewed highly of the quality of visitors, especially when they (trade visitors) come to the show with clear objectives. ”
The highlight was the Night of Wines, helmed by four of Japan’s most famous sommeliers, wine bar and restaurant owners – Mr Makoto Endo (Owner of ENDO RISABURO SHORTEN), Mr Makoto Fujimori (Owner of VINOSITY), Mr Daisuke Nakashima Marunouchi (Area Manager of MARUGO) and Mr Hiroto Maruyama (President of AUXAMIS WORLD). Japanese Wine Professionals were invited for the closed-door panel discussion with the panelists, followed by an exclusive evening of networking amongst 150 international exhibitors, importers, sommeliers, wine media and wine shop owners, as well as international wine producers.
A Gastronomic Discovery
Visitors also discovered many new products and experiences, which were launched for the first time at Wine & Gourmet Japan. Says visiting importer for European food from Sapporo (Hokkaido), “Japan is a country celebrated for its gastronomy but we are also very open-minded and constantly in search for interesting food products to discover. The highlight has to be the horse salami from Italy, which took our understanding of charcuterie to another level. It was also very helpful to speak to the exhibitors, who also gave suggestions on how we can pair horse salami with different styles of wines, or even experiment with sake pairing.”
The Georgian Wine Association also made its debut at Wine and Gourmet Japan with 6 wineries. Says Elene Kiknadze, Chief Specialist of the Marketing and PR Department, National Wine Agency of Georgia. “It is the first time for us, to bring a group of Georgian wineries to Wine and Gourmet Japan. It is a great opportunity to find new importers and distributors”
Jessilyn Harper (trade visitor) said, “Wine and Gourmet Japan was a great opportunity to not only enjoy wines from unique places like Georgia, but to meet the people behind the products. Seeing the passion of the producers and hearing the stories behind the wine was a rare and wonderful insight into the industry.”
About Wine & Gourmet Japan
Wine & Gourmet Japan is one of Asia’s most relevant trade fair for conducting business with Japan’s fine wine, food and beverage industry. Organised by Koelnmesse Pte Ltd and co-located with FABEX, Dessert, Sweets, Bakery & Drink Festival, PB-OEM, Japan Meat Industry Fair, Japan Noodles Industry Fair and Halal Market Fair. The fair serves as a dedicated food networking business platform in Japan and reaches out to various cross segments of visitors.
Wine & Gourmet Japan 2016 will be held in Tokyo, Japan at Tokyo Big Sight from 13 – 15 April 2016.
For more information about Wine & Gourmet Japan 2015, please visit www.wineandgourmetjapan.com.
St. Augustine, Fla., May 5, 2015—The American Culinary Federation (ACF) will host regional and student teams and individual competitors in the American Culinary Classic at the Orlando World Center Marriott, Orlando, Florida, during Cook. Craft. Create. ACF National Convention & Show, July 30-Aug. 3. Registration deadline is Monday, June 15.
“We are proud to champion the efforts and extraordinary talents of some of the finest culinarians in the world through the American Culinary Classic, said Thomas Macrina, CEC®, CCA®, AAC®, ACF national president. “This competition is a great opportunity to bring the world’s best chefs together on American soil.”
The American Culinary Classic, first held in 1987, took place every four years until 2007. It was hosted in conjunction with the National Restaurant Association Hotel-Motel Show in Chicago. ACF assumed management and execution of the competition for the 2015 event. The American Culinary Classic is a springboard for competitors to prepare for the Internationale Kochkunst Ausstellung (IKA), also known as the ‘culinary Olympics,’ held in Erfurt, Germany every four years.
The competition is sanctioned by the World Association of Chefs Societies (Worldchefs). Regional teams will prepare a three-part program to include culinary arts, pastry and showpiece. Individuals may choose each program in which they will compete. Competition programs will be reviewed by a panel of Worldchefs-approved judges, and will be scored on presentation and innovation, composition, preparation and serving arrangement. Reimund Pitz, CEC®, CCE®, AAC, chair, ACF Competition Committee, will serve as chairperson of the 2015 event.
Registration is $600 for regional teams and $150 per program for individuals. Applications and event rules are available at www.acfchefs.org/Competitions. For more information, email classic@acfchefs.net or call (800) 624-9458.
The Global Chefs Challenge Semi Final Europe South has just ended this 18th of April 2015. The event that took place in Sarajevo, Bosnia Herzegovina, is the first one in a series of semi-finals leading to the Global Chefs Challenge Final scheduled to take place in Greece during Worldchefs Congress 2016.
Please visit this page to see the schedule. Click Here!
Global Chefs Challenge Semi Final Europe South was one of the scheduled events concomitantly taking place at the Worldchefs Europe Conference along with the “Bey Soup for Guinness”, an endeavour of the national Bosnian association.
The Global Chefs Challenge is a culinary competition that incorporates three categories: Global Chefs, Global Pastry Chefs and Young Chefs (Hans Bueschkens) challenge. The three stages of the competition took place in Sarajevo on the 16th for the Young Chefs, the 17th for the Global Chefs and the 18th for the Global Pastry Chefs.
1st Prize Italy – Cristian Spagnoli
1st Runner up Portugal – Celso Duarte Padeiro
2nd Runner up Malta- Paul Bajada
Hans Bueschkens -Young Chefs Challenge
1st Prize Italy – Salvatore Canargiu
1st Runner up Slovenia – Marco Magajne
2nd Runner up Malta – Gabriel Caruana
Global Pastry Chefs Challenge
1st Prize Greece- Agrafiotis Vasilis
1st Runner Up Turkey – Kadir Kantar
European Conference
The European Conference was an occasion for the European Continental Directors to meet with European Association Presidents. Domenico Maggi- Continental Director Europe South, Dragan Unic- Continental Director Europe North, Miroslav Kubec- Continental Director Europe Central and John Sloane, Vice President, met with 21 national association presidents of Europe of the 45 they helm inside of the European Union and outside of it.
Bey’s Soup
The making of the Bey Soup took place on the 17th of April in Sarajevo Square. From dusk till dawn more than 100 chefs and volunteers tried to set a new record for the world's largest chicken stew, outperforming their fellow countrymen's 2014 achievement. The current record is also held by Bosnian cooks is that of a giant stew that weighed 4,026 kilos (8,875 pounds) in the northern town of Prnjavor.
The massive traditional stew contained 1,000 kilos of chicken meat, 150 kilos of carrots, 50 kilos of celery, up to 30 kilos of onions, 15 kilos of okra, 100 kilos of flour as well 100 liters of oil and 50 kilos of butter and weighed 4,124 kilos.
When the event was over, the cooks handed out some 15,000 portions of stew to people who attended the event and to soup kitchens for the poor.
The record has not yet been verified by a Guinness World Records committee.
5 May 2015 – The Worldchefs Congress Committee has confirmed the change in location of the upcoming Worldchefs Congress 2016 from the original location of Athens to Thessaloniki, Greece taking place from 24-27 September 2016.
Thessaloniki is a beautiful city and the second largest in Greece. Historically one of Europe’s oldest and most multiethnic cities, Thessalonika is considered the cultural capital of Greece. It marries its thousands-year-old multicultural heritage and the architectural marvels with the Roman, Byzantine, Ottoman and Sephardic Jew history. Festivals such as the “Dimitria Festival” and the “International Film Festival” draws hoards of buffs to the city each year. Here's more: This city also boasts a dynamic under-30s do-it-yourself youth culture-creative movement seen nowhere else in the Southern part of Europe.
The Worldchefs Congress has grown in size and content over the years. With more sponsors on board, there is an increased demand for more booths and space for a bigger, better Congress. The original congress site set at Intercontinental Hotel in Athens was unable to host the increasing numbers due to space constraints and other reasons.
The newly appointed location promises more space and convenience.
In addition, it is easily accessible from the event venue with most hotels within walking distance or a 15-minute drive away. It also promises more cost savings, which will make this more accessible to members from around the world.
Charles M. Carroll, President of Worldchefs shared “The Worldchefs board is dedicated to ensure we have the best congress ever, and to balance organizing a successful and meaningful content while making it financially viable. It will offer great education, good food, global culinary competitions, networking and catching up with friends and colleagues. It will be an event for chefs worldwide to remember, and we look forward to the support of our members.”
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 last Saturday 25th April 2015 quake that killed more than 5200 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 5200 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.
World Chefs without Borders would like to appeal to all WACS's Member to raise fund on your own ways and donate to RED CROSS, WFP, or any other charity organization who are in support the relief works on NEPAL QUAKE or transfer your donated amount to WCWB account. We, World Chefs without Borders are trying to get in touch with Chefs Association of Nepal on the needs and also information of channelling of gather aid and will publish on WACS's website and WCWB social media site when we get them. If you wish, after you have donated to any RELIEF ORGANIZATION you could send your transfer slip record to WCWB for recording purpose. Please kindly send to WCWB Chairman Chef Willment Leong at willment.leong@gmail.com. Thailand Chefs Association President Somsak has plan a donation drive fund with the assist of Thai Government. Same time planning of Charity event at HOFEX which is on 5th- 9th May 2015 at Hong Kong by President Chef Mak whom are member of WCWB committee. Chef Willment Leong will collect 1 USD from 900 entries of competitors that compete in THAIFEX and WACS Asia Global Chefs competition together with 10 USD each from 41 Jury judging in the event from 20th – 25th May 2015 Bangkok Thailand. Also Culinaire Malaysia 2015 in Kuala Lumpur 29th September 2015 – 2nd October 2015. The successful of the events are proven great success and crate a ripple effect through public awareness for the good course to support the millions of Nepalese children whom is living at area near the severely affected by the earthquake. They are also million more Nepalese effected in the remote area of the country which has not be able to access, let us help those in needs @ Nepal on the tragic lost, painful ordeal of Nepalese People.
WE ARE CHEFS AND WE HAVE NO BORDERS.
On behalf of World Chefs without Borders
Prepared by KK Yau / WCWB PR Relation
29 April 2015
Willment Leong
Committee Chairman – World Chefs without Borders Founder Chairman – Thailand Culinary Academy Vice President – Thailand Chefs Association
Email – willment.leong@gmail.com
Mobile: +66817355800
