Author: France

Myanmar Chefs Association invited for global WACS standard judging at Htoo Hotels Group – Culinary Hotel Group Competition at Kandawgyi Palace Hotel Yangon

Post author By France
Post date September 16, 2014

Dick Knifes Germany – sponsors 2 valuable Knife Sets

Michel Mecca, Executive Chef at Kandawgyi Palace Hotel Yangon – Myanmar, gave us a call at end of July. His Chairman of Htoo Hotels Company heard well and good about the great success of the Myanmar Culinary Arts Challenge during Food & Hotel Myanmar in June 2014. Specially about the best arranged culinary competition by the Myanmar Chefs Association members. Inspired by the idea he asked his whole F&B and Hotel operation team of over 14 Hotels & Resorts to create an inter Hotel Chain Culinary Challenge , on Myanmar Traditional Cuisine to highlight, upgrade and maintain the quality of Myanmar Cuisine in all Hotels as well motivate his all chefs to create the Hotel Groups signature dishes. Than to further promote the Myanmar Traditional Cuisine signature dishes to promote the Hotel Group as well the richness of Myanmar Cuisine on a global culinary stage.

We quick came together at the Yangon s Kandawgyi Palace Hotel with Chef Michel and the whole organizing committee with Mrs. Shwe Mee, Ma Cherry, Ko Sein Win , Mr. Ho Kau Fai as F&B Group Director ( a former Shangri – La manager ) and many more.

Today morning, 11.9.2014 all was in an excellent – culinary world standard quality set up. From all 14 Aureum Resorts, Treasure Hotels and the special feature Hotels each sent 2 chefs , all in great looking corporate chefs uniforms, aprons with the theme of the day and excellent set up cooking stations for a three course Myanmar Traditional Myanmar menu. Pork Curry was the target and a soup and salad had to be created around also in Myanmar cuisine.

Excellent Cooking Stations – great for future Culinary Events

The cooking stations well to use for an international standard cooking competition, we heard we can use for further food competitions which is already great news for a generation of young chefs in Myanmar where competitions are just becoming very popular and valuable. This makes future big culinary events much more easy to plan in Myanmar.

Hygiene & Food Safety Standards were very high….

Mainly due to the all Hotels managements, Head Chefs and F&B the set up of each team was great from the beginning which resulted in very high hygiene standards and points. One could see clearly that all chefs worked very systematic and judging would focus mainly on the taste, texture and the combination of the three dishes taste.

At new Lake Side Spa and Japan Restaurant Location

1,5 hours each team of two chefs had for cooking, 30 minutes were given for mise en place, cutting and cleaning at the production kitchen. The Competition took part in the lasts outlet of Kandawgyi Palace Hotel, the new Lake side SPA which will have also a Japanese top dining Restaurant to open soon.

Remember 20 years ago 1995 Myanmar s Tourism birth

Ko Sein Win introduced the event and highlighted the at World Chefs judging criteria again to the young chefs and on the bell was the competition started. Kandawgyi Palace Chefs looked good as they used a Japan Cuisine technique to control the fat of the Myanmar pork well…. by cooking it with a hand of rice first… the result gave them right, also a great charred Eggplant Salad they did and presented well. A dish I had eaten the first time in my live in 1995 exactly at Kandawgyi Palace Hotel back than myself the Executive Chef there with Andreas Vogt and in all Asia well known and legendary Mr. Juergen D. Voss leading the Kandawgyi Palace Hotel than as the first international standard Hotel and Cuisine in Myanmar – the beginning of modern Tourism to Myanmar, just 20 years ago.

Than the time was up and very systematic and smooth all dishes were set up at the display table with their Hotel names, Chefs as well dishes name cards stand by,– again one must say absolutely professional arranged and easy to see that the great team around Ma Shwe Mee and Ma Cherry with, Mr Ho team & Chef Michel did a lot of thoughts to details.

The 5 Judges including 2 WACS approved and experienced culinary judges of MCA, a veteran and top specialist of Myanmar Cuisine U Ohn which is the owner of one of the best Myanmar Traditional Cuisine Restaurants in Myanmar and Ma Cherry and Groups Vice Chairman U Taw started the tour of 14 team, 42 dishes taste and texture but also product knowledge. Very hard to say as all chefs did a great job, one was better at the soup another team better at the salad and so many balanced out each other. Important to say no “MSG” Mono Sodium Glutamate was allowed to use as the organizing team stated to right Myanmar has best quality food products – no need for artificial taste enhancer.

While everyone was busy counting together it became clear that the vast majority of judges had voted one Hotel as top winner and three more as runner up,- where by exact calculations the third award stood vacant as two hotels reached second place with same results.

A great signature dish for all Myanmar,- Acacia Leave Soup based on smoked Catfish

1st Prize and winner went to ” Nay Pyi Taw – Aureum Palace Chefs “

The Winning Menu

– A great Acacia Leave Soup based on smoked Catfish – excellent full body flavor

– A very good Marrow Leaves Salad, smooth and very balanced seasoned

– A Red Pork Curry, very well cooked and at best taste

A 500 $ US bonus, two Gold Medals and the Award Trophy was welcomed by the Chefs

Chef – U Myo Tint & Chef – U Min Chit Chit

MCA Chefs Michel Mecca and Oliver E Soe Thet handed over two ” German Professional Dick Knife sets ( worth of 400 $ US each ) in the name of Myanmar Chefs Association,- thank you here to Dick Professional Knifes for the sponsorship and support to young chefs of Myanmar.

The two 2nd Prize winner went to

” Popa Mountain Resort ” & ” Aureum Palace Inle Lake “

Chefs – U Mya Sein & U Bo Lin ( Popa )

Chef – U Aung Naing Tun & U Salai Zaw Lwin ( Inle )

Culinary Debriefing by culinary specialist U Ohn…..

U Ohn the specialist in Myanmar Traditional Cuisine gave the important and at WACS – World Chefs required debriefing to all Chefs,- as well hints and tips for future competitions to the young chefs,- for sure all great winner. After the group picture with all chefs, judges and committee – all participating Chefs were invited to one of the fine dining restaurants at the Kandawgyi Palace Hotel – Yangon for lunch.

Needless to say that here once again the Htoo Company of Hotels has jet again in Myanmar Tourism & Hospitality Industry set new standards,- here guiding for quality improvement through encouragement, incentives as culinary competitions for all staff of the group, – with a state of the art organization and set up of the whole competition, – best done without any other equipment provider, – excellent job we must say and future vision ,- hopeful we will see some of the many other Myanmar owned and managed Hotel & restaurant groups taking a look into such staff motivating and educating open eyes events and boost more Myanmar Chefs through culinary competitions and seeing what the other can do and I can learn

Thank you in the name of all chefs in Myanmar – a true motivator to be a Chef in Myanmar,– to be a chef at a hotel of Htoo Group like Kandawgyi Palace Hotel, Aureum Palace Hotels & Resorts, or Myanmar Treasure Hotels.

A great idea by the chairman — a great success by the team and the Chefs, yours

Oliver E Soe Thet, Chief Judge at the Competition, President Myanmar Chefs Association

Global Board, World Chefs Without Borders , Yangon 11.9.2014

News Worldchefs Without Borders

NZChefs elect new leader

Post author By France
Post date September 2, 2014

Following the recent AGM of NZChefs we are pleased to announce that Mr Graham Hawkes from the Otago/Southland Branch has been elected into the position of National President of NZChefs.

Graham brings a wealth of experience to the NZChefs National Executive having previously been a Continental Director for WorldChefs in the Pacific Region; he is also an internationally accredited culinary judge. Coupled with Life membership of NZChefs, Member of NZChefs Hall of Fame, Honorary Member of WorldChefs and being the Inaugural recipient of HNZ Hospitality Industry Personality Award, puts him in a convincing position to become the new President. In additional a strong and passionate depth and understanding of working within hospitality associations.

Graham said “I feel very fortunate to still work as a chef at the kitchen pass and have no less passion for the Culinary Arts than I did when I entered this most satisfying profession. I have led, learnt and listened and now feel better than ever equipped to lead and support NZChefs into the future.” He went on to state that “I want to foster young people’s interest in the art of cookery by enjoyment of cooking and then developing their culinary skills and knowledge in our profession. Our membership has a strong command of the art of cookery and it’s time we shared this with others for the greater advancement of all.”

Graham with his wife Glenise and their family operate Paddington Arms, a Gastro Pub, in Invercargill. This is Southland’s most award-winning eatery which has been operated for nearly twenty two years. He has also over the years, with his extended family, operated a number of hospitality outlets in Invercargill; three contract catering, two licensed restaurants and an entertainment centre. During that period they employed more than eighty full time staff, twenty permanent part time staff along with several casual team members. Graham said “To succeed with five operations in differing premises and styles we adopted a management style of a “good working chef”, allowing team members to maximise their potential through their own drive and passion with our guidance, with praise for the accomplishments and a quick band aid and encouraging advice for any slip ups. A style we still adopt today in our business practices.” He also assists Beef + Lamb NZ and the Alliance Group Limited as their consulting chef.

The new Presidium will start their term with a strategic planning meeting to map out the future development of the association under his leadership. Graham said “We have an incredible team of dedicated people on board already, and I feel my inclusive style of management and mentoring will enhance the opportunities for others on the National Executive to play their part. We need to continue to grow our membership and attract and retain not just our youth but also our successful chefs who can be our ambassadors both for the association, our country and for our hospitality industry.”

Following an outstanding six year contribution to NZChefs, Anita Sarginson, as the immediate past president, moves into the position of National Ambassador for a two year term. The Association will retain her expertise as part of the National Executive and she will be able to continue with some of the initiatives started during her term.

NZChefs is the “National Association” representing professional chefs, cooks and trainees, patissiers and confectioners in New Zealand.

The association is made up of regional branches around New Zealand. These branches allow chefs to help fellow chefs both nationally and internationally. The branches hold regular meetings and are active within their regions and at a nation level. Members consist of people with a passion for food and represent a wide range of professions associated with the industry.

NZChefs has a Charitable Trust which has been established in New Zealand to represent the “Humanitarian Focus” of the WorldChefs. The WorldChefs mission states “Everyone on the planet should have access to food and water that is healthy, safe and sufficient. This can only happen if the earth is healthy first.” In New Zealand we will focus on Poverty, Health and Education to support the WorldChefs without borders mission. If you can help us, we can help others in New Zealand.

WorldChefs is a global network of chefs associations founded in 1928 at Sorbonne in Paris. Today, this global body has 93 official chefs associations as members that represent over 10 million professional chefs worldwide. WorldChefs is dedicated to maintaining and improving the culinary standards of global cuisines. It accomplishes these goals through education, training and professional development of its international membership.

For further information please contact:

Carmel Clark – Communications Manager

New Zealand Chefs Association Inc.

101 Onehunga Mall, Onehunga

P O Box 24 057, Royal Oak, Auckland, 1345

Tel: 0800 692 433 Fax: 0800 692 432 Mobile: 027 488 1025

Email: info@nzchefs.org.nz Website: www.nzchefs.org.nz

Art&Science News

Invitation to SOUS VIDE Techniques Level 2 training in New York

Post author By France
Post date August 28, 2014

Electrolux Professional and Worldchefs are pleased to invite you to the second Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance.

Hosted by the Electrolux Chef Academy, and introduced by Charles Carroll, Worldchefs’ Chef2Chef USA Ambassador, the second seminar will take place on:

SOUS VIDE TECHNIQUES LEVEL 2 TRAINING AS APPLIED USING ELECTROLUX TECHNOLOGY

Monday September 22 or Tuesday September 23, 2014 (choose either day)

8am-2pm

Jones Wood Foundry
Chef/Owner host Jason Hicks
401 E 76th Street
New York, NY 10021
www.joneswoodfoundry.com

Dress code: Chef Whites

RSVP by 1st September to Charles Carroll (charles.carroll@riveroakscc.net)

Summary:

Using Cook~Chill technology for leavening and retarding and Sous Vide Techniques and Experimentation fruits/creams and egg based dessert products in modern day cuisine and culinary arts. These workshops 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 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 previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of Sous Vide techniques, bakery and dessert products and experimentation-fruits/creams and egg based dessert products in modern day cuisine and culinary arts.

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

• An optimized work process incorporating the latest technology

• Higher levels of food safety

• Reduction in food loss and, ultimately, food waste

• Higher profitability for the food service operation

Learning outcomes:

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

• Food quality and safety – reducing food waste – kitchen workflow efficiency

• Basic principles of blast chilling, Soft Chilling, Hard Chilling, Blast Freezing and regeneration

• Utilising the blast chiller for different food types

• Extend their range of technical and manipulation skills.

• Utilisation of blast chiller to speed up production of puff pastry/danish pastry dough

• Using cook chill technology for leavening and retarding

• Sous vide techniques and experimentation-fruits/creams and egg based dessert products

• Effects of humidity, ventilation and fan speeds on bakery processes

For more information and participation please contact Charles Carroll <charles.carroll@riveroakscc.net>

Art&Science News

Cook&Chill and Bread Making Workshop in Dubai

Post author By France
Post date August 22, 2014

After a big success back in May, Worldchefs and Electrolux Professional are delighted to invite you to another Chef2Shef seminar in Dubai. This time all eyes are on bread.

Hosted by Electrolux Chef Academy, and led by an amazing team of Chefs: Silvano Costantini from Electrolux Professional & Electrolux Chef Academy in Dubai, and Andy Cuthbert, General Manager of Madinat Jumeirah and Chairman of Worldchefs Young Chefs Development and the Emirates Culinary Guild, the second Chef2Chef seminar will take place on:

Saturday September 27^th 2014

09:00 – 16:00

@ International Centre for Culinary Arts (ICCA) from Dubai

Dress code: Chefs White

RSVP*: Andy Cuthbert: andyjo@emirates.net.ae

*The number of participants is limited

Aim

Focusing on Cook & Chill system, new technology that incorporates an oven and a blast chiller in a single solution, and putting sustainable cooking practices in the forefront, the aim of the workshop is to build on, and extend the range of skills, techniques and knowledge on bread making previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of bread making combining tradition & modern day cuisine and culinary arts.

Learning outcomes:

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

Explain & demonstrate an understanding of the processes & technics involved in bread making
Achieve an excellent result in bread making regardless of the availability of the ingredients using starter dough, Poolish etc.
Understand the application of Electrolux Cook&Chill related to all types of bread whether it is continental, middle eastern or Indian bread
Improve organization & workflow being able to make & present variety of breads at any required time
Extend their range of technical & manipulation skills

Key features and benefits of the Cook & Chill system include:

An optimized work process incorporating the latest technology
Higher levels of food safety
Reduction in food loss and, ultimately, food waste
Higher profitability for the food service operation

For more information on how to sign up, please contact Andy Cuthbert:

Email: andyjo@emirates.net.ae

Mobile: +971 504592315

P.S. In the meantimeclick hereto take a glance at the previous Chef2Chef seminar held in Dubai.

We are expecting You!

Art&Science News

Invitation to another Chef2Chef seminar in the UK

Post author By France
Post date August 7, 2014

Electrolux Professional and Worldchefs are pleased to invite you to the second Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance.

Hosted by the Electrolux Chef Academy, and introduced by Daniel Ayton, Worldchefs’ Chef2Chef UK Ambassador, the second seminar will take place on:

Tuesday 16th September 2014

10am-4pm

@ Electrolux Professional Innovation Centre:

99 Oakley Road

Luton

Bedfordshire

Dress code: Chef Whites

RSVP by 1st September to daniel.d.ayton@btinternet.com

Summary:

The Aim of the Workshop:

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

• An optimized work process incorporating the latest technology

• Higher levels of food safety

• Reduction in food loss and, ultimately, food waste

• Higher profitability for the food service operation

Learning outcomes:

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

• Food quality and safety – reducing food waste – kitchen workflow efficiency

• Basic principles of blast chilling, Soft Chilling, Hard Chilling, Blast Freezing and regeneration

• Utilising the blast chiller for different food types

• Extend their range of technical and manipulation skills.

• Utilisation of blast chiller to speed up production of puff pastry/danish pastry dough

• Using cook chill technology for leavening and retarding

• Sous vide techniques and experimentation-fruits/creams and egg based dessert products

• Effects of humidity, ventilation and fan speeds on bakery processes

For more information and participation please contact Daniel Ayton @ daniel.d.ayton@btinternet.com

News World

Judging Seminar by Worldchefs, Luxembourg

Post author By France
Post date July 18, 2014

This year during Expogast:

A Pastry Judging Seminar (Two days)

Rookie Judging Seminar. (Two days)

A Refreshment Judging Seminar (One day theory seminar for judges who’s 5 years licence is about to expire)

Date:

21st and 22nd of November

Time 9:00 – 17:00

Where: Luxexpo Building

Dress code: Chefs White

Fee: 200 €

There is limited space. A participation fee of 200€ is required in order to confirm the participation.

To register, the participation form must be filled in and signed by your country association president.

Please return form and proof of payment to office@worldchefs.org

Download the form here please.

Payments can be made with credit card, via paypal or bank transfer

(HK bank account)

For credit card payments contact office@worldchefs.org

News World

Worldchefs Street of Nations at EXPOGAST Luxembourg

Post author By France
Post date July 17, 2014

During one of Europe’s most important culinary fairs EXPOGAST, and one of the most prestigious culinary competitions “Culinary World Cup”, Worldchefs will host “Street of Nations”, where competing nations, Worldchefs member countries, as well as its present and potential global partners will have an opportunity to showcase their values and promote the best they have to offer in tourism, investment, education, events organization… and of course – gastronomy!

The Worldchefs Street on Nations not only implies a centrally situated capacious booth area, it as well includes a fully equipped rental area, for a much more convenient price than the one available though online booking.

Join the Worldchefs Street of Nations and secure your place under the spotlights!

P.S. Don’t miss the early bird offer, it brings you a discount and other exciting benefits!

News Worldchefs Without Borders

Worldchefs Congress 2014: A Great Success

Post author By France
Post date July 16, 2014

The bi-annual event underscored several milestones for Worldchefs. This included the presentation of the new Worldchefs logo, the Global Chefs and Hans Bueschkens Challenge Finals, the first edition of the Global Pastry Chefs Challenge as well as a highly successful successful Feed the Planet roundtable discussion.

Congress Chairman and Vice President of WorldChefs, Charles Carroll, shared, “ Our main goal for this year’s congress is ‘To Inspire’. We wanted to create an event where chefs can also choose to attend workshops other than the President’s meeting. Through the breakout sessions and workshops, chefs will also have an opportunity to further interact with one another. It is a great panel of speakers we have put together, and the feedback has been very encouraging.”

The panel of speakers included international celebrities such as international celebrity chef Rick Tramonto (restaurant r’evolution, USA), Dong Zhenxiang of Da Dong F&B Restaurant (China) and one-Michelin star chef Even Ramsvik (Oslo, Norway). There were also other esteemed speakers who offered different perspectives, such as Eric Fleishman on health and fitness, Anita Cheng on how to deal with stress in competitions and Bryan Dodge, a motivational speaker who encouraged chefs to “bring energy home” and to find balance between their work and personal lives.

One of the highlights focused on the Feed the Planet roundtable discussion which was first introduced in the congress in Daejeon, Korea in 2012, rolled out its second edition with a stellar panel moderated by leading science author Julian Cribb. The panellists included environmentalist Tristram Stuart, Christopher Koetke (Vice president of both the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts), Alexander Throne-Holst (Managing Director at Unilever Food Solutions, Nordics) and President of Worldchefs, Gissur Gudmundsson.

As a vote of confidence, the United Nations Secretary General Mr. Ban ki-Moon sent a letter to address the audience. To quote, “Your leadership can help to popularise diets that are tasty, affordable, nutritious and healthy. Promoting good nutrition habits among consumers can contribute to food and agriculture systems that are more sustainable and that help small and family farmers, fishing communities and livestock keepers to enjoy better standards of living”.

Gissur Gudmundsson, President of Worldchefs, shared, “There were many questions raised by the chefs in the audience and it is evident that there was much interest in this topic. We started the Feed the Planet Programme in 2012 to let the chefs know they can make a difference, and I believe we are moving in the right direction.”

The finals of the Global Chefs Challenge, Global Pastry Chefs Challenge and the Hans Bueschkens Young Chefs Challenge also took place alongside the Congress. Members were also updated by the committee of World Chefs Without Borders on the progressive developments and humanitarian efforts since July 2013. The Worldchefs Global Culinary Certification Programme also recognised their first cohort of certified chefs, with constructive presentations by John Clancy, Chairman of Education Committee, on the future.

Highlights of the Congress include:

l Introduction of New Worldchefs Logo

The new Worldchefs logo was introduced at the Congress. The new Worldchefs logo was introduced at the Congress. The new brand, ‘Worldchefs’, was developed to better communicate and identify what the association stands for as a Global association. ‘Worlchefs’, is an impactful brand name that can be easily recognised, understood and remembered.

The new logo, in monochrome blue, is an update of the former WACS logo. It communicates a more contemporary look while retaining its roots. At the President’s meeting, there was a unanimous vote to pass the new logo.

l International Speakers, International Perspectives

The programme presented an international perspective of culinary arts and issues. Chef Dong Zhenxiang from Da Dong F&B Investment in China, wowed the audience with his ‘ Da Dong Artistic Conception of Artistic Cuisine’, which combines the essence of regional Chinese cuisines and infuses them with influences drawn from artists such as Claude Monet or the ancient art of Chinese calligraphy. Rick Tramonto’s session left an impact when he paired young chefs from different backgrounds who speak different languages and put them through an on-the-spot cooking competition. His main aim: To show that food (together with music and art) connects everyone universally.

l Global Chefs Challenge, Global Pastry Chefs Challenge and Hans Bueschkens Young Chefs Challenge Results.

l Young Chefs Club

At the President’s Dinner on 5 July, Andy Cuthbert (Chairman, Global Development for Young Chefs) and Alan Orreal (Vice Chairman, Global Development for Young Chefs) announced that every 2 years, 2 young chefs will be selected for a 10-days, all expenses paid trip to visit South Africa. Sponsored by Chef Bill Gallagher, it will expose the young chefs to the culinary offerings in South Africa, and the chance to meet Bill Gallagher. Magnus Skretting from Sterling Halibut also made the surprise contribution of 10,000 euros for the development of young chefs in the next 3 years. He said, “ The young chefs have challenged and inspired me, and I now challenge the rest of the sponsors to do something and contribute to the young chefs as they are our next generation.”

The young chefs also enjoyed a special programme presented by Nestlé, where an invited chef presented on the various perspectives of Nordic cuisine. Dilhan Fernando of Dilmah Tea also conducted a seminar on the appreciation of tea. Says Gissur Gudmundsson, “The Worldchefs Congress is an event where we bring worlds of chefs together. We will like to thank the Norwegian Chefs Association for their hospitality and for the 600 chefs who gathered here to rally support. We are already starting work on the 2016 Congress in Greece, and we look forward to a bigger, and even better congress.”

For high resolution photos, kindly visit: https://mega.co.nz/#F!0lZUETID!ISyelzGIl3FAkWrglA2P5A

For media enquiries, please contact: Jenny Tan

WorldChefs Asia Office

words@foodcult.com.sg

News World

Worldchefs Congress 2014 Daily Specials

Post author By France
Post date July 9, 2014

If there was anything you missed out on during the Worldchefs Congress 2014 in Norway, don’t worry – we captured it all! Gaze over four special issues of the Worldchefs Congress 2014 newsletter and find each and every detail right from the spot.

Don’t get left behind – be informed bottom up!

#worldchefs2014 #wacsworldchefs

http://issuu.com/tomasbolli/docs/newsletter_issue1

http://issuu.com/tomasbolli/docs/newsletter_issue2

http://issuu.com/tomasbolli/docs/newsletter_issue3

http://issuu.com/tomasbolli/docs/newsletter_issue4

News World

Competition results for Worldchefs 2014

Post author By France
Post date July 7, 2014

All recipes are here – they are being updated as they become available

Global Chefs Challenge, Global Pastry Chefs Challenge and Hans Bueschkens Young Chefs Challenge Results:

Global Chefs Challenge Finals 2014:

Champion: Christopher William Davidsen, Norway

Winner of a trip to Sri Lanka provided by Dilmah tea.

1^st Runner Up: Scott Ryan, USA

2^nd runner up: Calvin Choi, Hong Kong

Hans Bueschkens Young Chefs Challenge Finals:

Champion: Kasper Christensen, Denmark

1^st runner up: Reilly Meehan, USA

2^nd Runner Up: Christine Baumann from Gemany

Global Pastry Chefs Challenge Finals:

Champion: Chen Li Che, Taiwan

Chen Li Che wins a training session of 2 or 3 days in one of the Valrhona schools (Tain l’hermitage, south of France or Paris).

1^st runner up: Olli Kuokkannen, Finland

2^nd Runner Up: Jiemin Aw, New Zealand

There were also two surprise awards given out by Dilmah tea and Wasabi-O.

Best Use of Tea: Lukas Scala, Czech Republic

Best Use of Wasabi: Philip Candice, South Africa

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EXPLORE

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For more information and participation please contact Daniel Ayton @ daniel.d.ayton@btinternet.com

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