Author: Anand

Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Northeast Regional Conference

Post author By Anand
Post date April 21, 2014

St. Augustine, Fla., April 15, 2014—Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional Conference. The conference took place at The Crowne Plaza Hotel at the Crossings, Warwick, R.I., April 11-14.

More than 25 chefs, students, foodservice professionals and chapters were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Northeast Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship and Baron H. Galand Culinary Knowledge Bowl.

The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees enjoyed a keynote address from John Bowen, chancellor, Johnson & Wales University, and educational seminars and culinary demonstrations from presenters, such as Mark Eggerding, vice president of product sales support, US Foods, and Nicholas Calias, CEC, executive chef/food and beverage director, The Colonnade Hotel and Brasserie Jo, Boston.

The following ACF Northeast Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25-29.

ACF Northeast Region Chef of the Year, sponsored by Unilever Food Solutions

Joshua Wickham, CEC, CEPC, executive chef, Rock Fork Hunt & Country Club, Gahanna, Ohio, ACF Columbus Chapter

ACF Northeast Region Pastry Chef of the Year, sponsored by Plugrá^® European-Style Butter

Susan Notter, CEPC, pastry arts program director, The Pennsylvania School of Culinary Arts—YTI Career Institute, Lancaster, Pa., ACF Harrisburg Chapter

ACF Northeast Region Chef Educator of the Year

Keith Buerker, CEC, CCE, culinary arts professor, SUNY Cobleskill, Cobleskill, N.Y., ACF Capital District—Central New York

ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award

Hartmut Handke, CMC, AAC, retired, Dublin, Ohio, ACF Columbus Chapter

ACF Northeast Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S^®

Americo DiFronzo, CEC, CCA, AAC, executive chef, Union Oyster House, Boston, ACF Epicurean Club of Boston

ACF Northeast Region Student Chef of the Year, sponsored by Custom Culinary, Inc.

Geoffrey Lanez, CC, student, Johnson & Wales University, Providence, R.I., ACF Rhode Island Chapter

ACF Northeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers

Students representing ACF Eastern Long Island Chefs Chapter, Riverhead, N.Y.

ACF Northeast Region Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.

Students representing ACF Rhode Island Chapter that attend Johnson & Wales University, Providence, R.I.

The 2014 ACF Northeast Regional Conference award recipients listed below were recognized for their outstanding contributions to ACF, goodwill in their communities and/or culinary excellence.

ACF Northeast Region Chapter of the Year

ACF of Greater Buffalo New York, Buffalo, N.Y.

ACF Northeast Region Chapter Achievement Award

ACF Columbus Chapter, Columbus, Ohio

ACF Epicurean Club of Boston, Boston

ACF Philadelphia Delaware Valley Chefs Association, Philadelphia

ACF World of Thanks

ACF Rhode Island Chapter

ACF Northeast Region Cutting Edge Award

David Goldstein, corporate executive chef, Acosta Sales and Marketing, Feasterville, Pa., ACF Professional Chefs Association of South Jersey

Perrin Long, CEC, CCE, AAC, culinary arts instructor, Portsmouth High School, Portsmouth, N.H., ACF Piscataqua Chapter

Timothy Michitsch, CEC, CCE, AAC, culinary educator, Lorain County JVS, Oberlin, Ohio, ACF Akron-Canton Area Cooks and Chefs Association

Michael Murray, CEC, banquet chef, Sleepy Hollow Country Club, Scarborough, N.Y., Chefs Association of Westchester and Lower Connecticut

Gary Sheldon, CEC, AAC, corporate chef, Sysco, Westbrook, Maine, White Mountain Chapter of the ACF

Drew Smalbach, CEC, executive chef, White Manor Country Club, Malvern, Pa., ACF Philadelphia Delaware Valley Chefs Association

ACF Northeast Region President’s Medallion

Americo DiFronzo, CEC, CCA, AAC, executive chef, Union Oyster House, Boston, ACF Epicurean Club of Boston

Geoffrey Lanez, CC, student, Johnson & Wales University, Providence, R.I., ACF Rhode Island Chapter

Robert Milam, CEC, AAC, chef instructor, Boone Career-Technical Center, Danville, W.Va., ACF West Virginia Chapter

Michael Roddey, CEC, CCA, CCE, CDM, owner/chef consultant, Gastronomic Services & Consulting, Duncansville, Pa., Southern Allegheny Chefs Association

Scott Ryan, CEC, AAC, executive chef, The Country Club, Pepper Pike, Ohio, ACF Cleveland Chapter Inc

ACF Northeast Region Achievement of Excellence Awards

Maryland Club, Baltimore

Osteria Procaccini, Pennington, N.J.

Philadelphia Country Club, Gladwyne, Pa.

Sheraton Valley Forge Hotel, King of Prussia, Pa.

The Circular at The Hotel Hershey, Hershey, Pa.

The Country Club, Pepper Pike, Ohio

The North End Bistro, Princeton, N.J.

Union Oyster House, Boston

Approximately 500 chefs, students and foodservice professionals attended ACF’s Northeast Regional Conference, hosted by ACF Rhode Island Chapter. During the conference, attendees were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards. Learn more about the conference at www.acfchefs.org/Northeast, or at Facebook.com/ACFChefs or on Twitter @ACFChefs.

Regional and national sponsors of the 2014 ACF event series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab^®; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service^®; Idaho^® Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S^®; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá^® European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco^®; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix^®Corporation; Wisconsin Milk Marketing Board.

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef^®, Certified Sous Chef^® and Certified Executive Pastry Chef^® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

# # #

Editor’s note: To arrange interviews or request high-resolution photos, contact Jessica Ward at [email protected] or 904-484-0213, or Patricia Carroll at 904-484-0247 or [email protected].

News World

Worldchefs and EAT Global Culinary Award 2014 – Sustainable healthy eating

Post author By Anand
Post date April 21, 2014

Worldchefs is organizing, in collaboration with the EAT foundation, a Global Culinary Award that recognizes restaurants for innovation and leadership within the domain of healthy diet and sustainability.

The criteria for the EAT Global Culinary Award are based on Worldchefs sustainable restaurant guiding principles to make a positive change and EAT foundation Menus of Change principles.

The EAT Food Forum will unite 650 opinion leaders and sustainability experts including ex-president of USA Mr. Bill Clinton.

To participate, chefs must complete the provided questionnaire and provide the relevant evidence and/or comment to each of the 10 points.

Download Competition Criteria below.

Applications with supporting evidence should be sent by email to: [email protected]

Deadline for submitting full application form is Monday 5th of May

Editors note:

About Worldchefs?

Worldchefs (The World Association of Chefs Societies) is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world. Through educational programmes, international culinary competitions and congresses and assemblies, Worldchefs have been leading the way in shaping the role of the professional chef since it was established in 1928.

Worldchefs membership includes cooks, chefs and culinary educators from nearly 100 countries, representing over 10 million professionals. Visit Worldchefs website.

About EAT Food Forum?

EAT is a two-day high-level forum that will spearhead a holistic approach to today’s food related challenges. Population growth, climate change, human health, resource and ecosystem management, sustainability and food security are independent, yet closely interacting fields of science and research.

They are also exciting business opportunities and important political issues. By creating an informal forum, which encourages dialogue and discourse, EAT will bring together leading scientists, policymakers and business professionals for the express purpose of advancing integrated solutions for humanity. Visit: Eat Forum website.

The award will be announced at the EAT Food Forum to be held in Stockholm on Monday 26-27 May 2014.

Art&Science News

Meet Worldchefs and Electrolux Professional in Dubai on May 17th 2014

Post author By Anand
Post date April 17, 2014

The international alliance between Electrolux Professional and WORLDCHEFS (WACS) is pleased to announce the launch of our “Art & Science Come Together” seminars featuring Chef2Chef training.

These seminars will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards.

The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

The seminars 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 key features and benefits of the Cook & Chill system include:

An optimized work process incorporating the latest technology (incl. Sous-vide, Banqueting systems, etc.)
Higher levels of food safety
Reduction in food loss and, ultimately, food waste
Higher profitability for the food service operation

As part of our WORLDCHEFS partnership, we have joined forces with culinary masters from all over the globe to help improve the efficiency and sustainability of demanding kitchens in the US, UK, Dubai and Russia.

The next Chef2Chef educational seminars will take place:

ICCA Dubai – 17th May ICCA (Institutional Centre for Culinary Arts), accredited by WACS Block 8, Dubai Knowledge Village

Topic: Cook&Chill and sous-vide cooking methods

Hosted by: Andy Cuthbert (TBC), WORLDCHEFS ambassador of the Chef2Chef program and the Electrolux Chef Academy in Dubai

Click here for news on Electrolux Professional website.

News World

Chef Joseph Oseli from Slovenia organized a heartbreaking workshop for children without parents

Post author By Anand
Post date April 16, 2014

On April Fools’ Day chef Joseph Oseli from Slovenia didn’t make fun of anyone, but rather did a very good job. In collaboration with the Centre for culinary training Horeca in the middle of Belgrade he organized a workshop for children without parents. Young people from state-run institutional care aged 14 to 16 are in the right age to decide which high school to enroll. Joseph wanted to show them how great and also hard the culinary field is. Their aspirations are very different – from player and singer to painter and hairdresser.

Of course, among them we also found chefs and waiters. Chef Joseph told them he always knew what he wanted to do, even though back then the cooking wasn’t the most modern and desirable profession. He also showed various photos from different events related to cooking – from fashion shows and weddings to presidential meetings and festivals. He explained that cooking is a very nice profession, which leads you to different parts of the world and you can learn a lot about different cultures and people. He also told them that it is a hard work and it is essential for young people that do not remain within the borders of their own country, but also go to study abroad.

The emotional lecture was followed by a workshop. First Joseph showed them how to prepare a tiramisu. Kids were excited, because they ate tiramisu for the first time. At the same time they had endless fun with pouring tiramisu in the cups. Then it was a pizza time and a great euphoria and competition for the best pizza began. Although they were all great at it, we were most impressed by little Tamara, who made a pizza in the shape of a heart just for chef Oseli.

Despite her sad story from home, she has a strong and positive spirit. Her boyfriend Alexander said he is really excited over this workshop, because he already attends secondary culinary school. 14-year-old Marko told us he came to institution for children without parents when he was 7 years old, because his parents were drug addicts. And even though he missed them is now happy here and he wants to become a painter. He showed us his talent for drawing and we were impressed. Sasha, who was abused by her mother, said they spend a really nice time within their institution, because they organize a lot of different events for them and she even got a surprise party for her birthday a month ago.

When the children ate their pizza, they also learned how to prepare gnocchi. In the end, they said it was the first time they were allowed to cook by themselves and they spent a wonderful day with Joseph and his team. They were so grateful they didn’t know how to thank him. When there was a time to say goodbye they couldn’t stop hugging him and crying.

News World

El Príncipe de Asturias recibe la chaquetilla “roja” de la Selección Española de Cocina Profesional

Post author By Anand
Post date April 4, 2014

Don Felipe agradeció el obsequio al chef Alberto Moreno, que entregó al Príncipe la chaquetilla oficial en nombre del Equipo Nacional, “La Roja de la Cocina” en el marco de la inauguración de “Alimentaria”, el mayor encuentro gastronómico y agroalimentario de España.

Sus Altezas Reales los Príncipes de Asturias, Don Felipe y Doña Letizia, inauguraron la vigésima edición del Salón Internacional de la Alimentación y Bebidas “Alimentaria 2014” en Barcelona, haciendo posteriormente un recorrido por el recinto ferial al que fueron acompañados por el Ministro de Agricultura, Alimentación y Medio Ambiente, Miguel Arias Cañete, el Presidente de la Generalitat de Cataluña, Artur Mas, y otras autoridade Tal y como se había previsto, Don Felipe hizo una parada en el estand de INTERPORC -la Interprofesional del Porcino de Capa Blanca, que agrupa al 90 % del sector en España- donde la Selección Española de Cocina apoya la difusión de este producto elemental con actividades tales como Showcooking, exhibición y clases magistrales durante la feria.

El Príncipe Felipe tuvo a bien aceptar -manifestando su ilusión- el simbólico regalo de la Selección, entregado por Alberto Moreno, Subcapitán del Equipo y candidato español al próximo Bocuse d´Or, el concurso culinario más célebre del mundo, que hizo entrega del uniforme en compañía de Alberto Herranz, Director de INTERPORC.

Moreno tuvo ocasión de explicar al Príncipe la labor de difusión de la gastronomía española que realiza la Selección y el heredero de la Corona le emplazó a un próximo encuentro. La Selección Española de Cocina Profesional, conocida como “La Roja de la Cocina” es la actual campeona de Europa en el circuito de WACS (World Association of Chefs Societies, organización con 93 países miembros y más de diez millones de asociados), Mejor tercer equipo Junior del mundo y representante oficial de España en el Bocuse d´Or. La Organización está certificada por el Mº del Interior y cuenta con el beneplácito de la Marca España del Mº de Asuntos Exteriores, teniendo el apoyo expreso de una veintena de asociaciones y organizaciones sectoriales.

News World

Farm to Fork Conference

Post author By Anand
Post date April 4, 2014

A sustainable food conference will be taking place in Egypt on the 12th of May.

It will be dealing with sustainable food and farming practices in the region.

For more information visit their facebook page. Or email right here.

News World

Congress Spotlight – Chef Da Dong, Master of Chinese Cuisine

Post author By Anand
Post date April 3, 2014

Another outstanding Chef will be showcasing his master skills at the upcoming Worldchefs Congress 2014 in Stavanger, Norway, from 2-5 July.

A world-renowned icon of Chinese contemporary cuisine and an absolute leader in Chinese Catering industry Chef Da Dong, namely Dong Zhenxiang, will be sharing his knowledge, skills and philosophy at this year’s Worldchefs Congress!

The doors will be open to everyone who attends the Worldchefs Congress, so be sure we see you in Norway, as it promises to be a memorable event!

To register, follow the link: www.wacs2014.com

News World

Special room rates and extended Early Bird offer for Juniors!

Post author By Anand
Post date March 31, 2014

Thanks to the Young Chefs Development team’s tremendous effort to gather as much Juniors as possible and secure them a place at the Worldchefs Congress 2014, we bring you fantastic news fellow Young Chefs.

All of you who intend to participate in the upcoming Worldchefs Congress 2014, 2-5 July in Stavanger (Norway) be sure you don’t miss out on this great opportunity.

If you are 25 or younger, you can BOOK NOW an exclusive room rate, near Worldchefs Congress area, for just around 35 Euros per person per night.

Now when the Early Bird discount is extended until the beginning of the Worldchefs Congress 2014, you can be sure we SEE YOU IN NORWAY!

To download registration form please look at the document below.

P.S. The number of rooms is limited, so hurry up with your bookings!

News World

Get ready for the Worldchefs Congress 2014

Post author By Anand
Post date March 20, 2014

Worldchefs Congress 2014 is just around the corner!

Take a glance at what to expect from 2-5 July in Stavanger at the world culinary meeting point!

If you want to obtain an early bird discount, make sure to secure your seat by March 31st

See you in Norway!

News World

Oliver Esser kocht mit Grundschülern in Schepsdorf

Post author By Anand
Post date March 20, 2014

Suppe aus Myanmar alma Lingen. Meist nur einmal im Jahr kommt der deutsche Koch Oliver Esser in sein Heimatland zurück.

Dieses Mal teilt er die Zeit mit knapp 30 kleinen Köpfen, die unter weißen Kochmützen stecken. Zusammen wirbeln sie in der Küche der Grundschule Schepsdorf in Lingen herum und versuchen, eine Mohenga, eine Frühstückssuppe aus Myanmar, zuzubereiten.

In Myanmar, das auch als Birma bekannt ist, besitzt Esser ein Hotel. Dort sowie in weiten Teilen des Landes ist die traditionelle Suppe fester Bestandteil des Frühstücks. Für die Grundschüler nimmt Esser leichte Veränderungen am Rezept vor, damit es auch den Kleineren schmeckt: Fisch wird durch Hühnchen ersetzt und Eiweißnudeln durch Spaghetti.

Mit Feuereifer sind die Schüler dabei, und am Herd wird darum gekämpft, wer die Suppe am längsten umrühren darf. Günther Sondermann, der Esser beim Kochen mit den Schülern unterstützt, ist begeistert vom Einsatz der Schüler.

„Die Kinder im Emsland wissen einfach, wie man Eier kocht und Gemüse schneidet“, sagt Sondermann mit einem Lachen. Ganz nach myanmarischem Rezept können die Schüler ihre Mohenga mit Koriander und Chili würzen. Nach dem Schnippeln und während das Hühnchen im Kochtopf langsam gar wird, gibt Elke Feldmann, Essers Ehefrau, den Schülern einen Einblick in das Leben in Myanmar.

Mit Bildern, die sie und ihr Mann dort aufgenommen haben, erklärt sie den Schülern, wie unterschiedlich Südostasien im Vergleich zu Deutschland ist. Hier kommt auch der eigentliche Grund für den Besuch im Emsland heraus: Esser, seine Frau und viele weitere Helfer, darunter Oliver Essers Bruder René Esser aus Lohne, sammelten mehr als 1000 alte Brillen, um diese in Myanmar an die Einwohner zu verteilen.

Neben der Leitung ihres Hotels „Laguna Lodge“ hilft das Ehepaar viel beim Aufbau des Landes, das durch Armut geprägt ist. Esser, der zudem Mitbegründer und Präsident der Köche-Vereinigung „Myanmar Chef Association“ ist, liebt trotz dieser Schwierigkeiten seine zweite Heimat in Südostasien: „Die innere Ruhe gefällt mir am meisten. Wenn in Myanmar ein Problem auftaucht, dann wird gewartet, bis es vorüberzieht.“

Mit dieser Gelassenheit geht Esser auch das Kochen mit den Zweit- und Drittklässlern an. Egal, ob die Hälfte der hart gekochten Eier schon beim Schälen vernascht wird oder ob die Suppe beim Balancieren auf den Boden tropft, Esser lobt die kleinen Köche für ihren Einsatz: „Ein Sternekoch bekommt dafür 5000 Euro im Monat, und ihr habt die Mohenga in weniger als einer Stunde zubereitet!“ Am Ende probieren alle ihr selbst gekochtes Gericht: Den meisten schmeckt es, nur für manche ist die deftige Suppe zum Frühstück doch ein bisschen ungewohnt.

Starkes Team in der Küche: Benjamin Bojer, 8, und Koch Oliver Esser. Foto: Antonia Mayer

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