Author: Editor

Gastronomic tourism predictions & preparation, post-COVID

Let us take you back to a time where tourists could wander off the beaten path and onto the rugged cobblestones of a road-less-travelled neighbourhood, exploring the bustling local markets through a delight of aromas and friendly unfamiliar faces during an authentic food and walking tour. Tasting sauces with strangers, breaking bread with locals and learning about cultures through the eyes (and tastebuds) of travelling gastronomes.

Now fast-forward to our current times of the pandemic, where the only thing we are breaking with strangers are personal boundaries and the foodies with wanderlust are now craving a cooking and cultural experience to be satisfied through digital means. It is no secret that the travel industry and its bread and butter, culinary tourism, has been greatly impacted by the extreme decline in international travel and shift in demand. As COVID-19 has transformed the gastronomic tourism industry globally, businesses are either pivoting, looking to pivot, or launching new offerings; and technology is featuring across these changes in different ways. From adapting food tourism experiences in line social distancing requirements to the anticipation of government support, there are a few ways the culinary tourism market can sow seeds in the consumer landscape of the future.

From the inside, out

As the cultural trend for destination brand identity is re-evaluated by businesses internationally, it is important for stakeholders in the gastronomic tourism industry to address technological transformation as a key pillar and extend their existing models to reflect this shift. New research shows that the impact of moving food tourism to digital space also calls for us to examine the current situation and explore research and practical consequences in the post-COVID future. As tourism has proven to be resilient through past events, it is predicted this is a key reflection of the future and there is also anticipation for government support to the sector; assisting in the rebuild and aligned with technology’s new role in the industry.

 

Navigating the change in direction

As we overcome the current and future restrictions through technology, there is a new spotlight on domestic tourism as a buffer against the fall in international culinary travel. Due to the limitations on travel, it is important for the gastronomic tourism industry to explore new domestic opportunities in line with social distancing requirements, safety and hygiene protocols, local access and adapting to social capacities to appeal to the responsible consumer behaviour. Domestic demand is rebounding faster than international demand and businesses are providing gastronomes with fulfillment through local food tourism, right in our own backyards. By offering a more local experience and targeted approach in line with the neighbouring market, it is building the foundation of a new pillar in offerings now and into the future.

Technology: The passport of today

With gastronomic tourism facing the challenge of remaining attractive to current and potential customers, technology is also providing opportunities in areas which address the need for tourists to access cultural information and create new home-based experiences. The pandemic has flourished the growth of innovative concepts in technology relating to culinary travel. Online cooking sessions and tutorials, live guided tastings, virtual reality tours, remote social eating and drinking are current and viable applications that have succeeded in supporting and temporarily replacing the traditional gastronomy tourism experience. Travelling Spoon is the perfect example of a food business who have pivoted successfully using technology, with a shift from primarily international experiences to now offer cooking classes with locals both in-person and online. The use of creativity with technology combined will allow businesses within the food tourism industry to continue appealing to gastronomes and keep the travelling flame alight, satisfying the current and evolving demands.

In conclusion

For food tourism, the limitations faced during the pandemic has been a journey of adaption and exploration of new opportunities in technology. From stakeholders addressing new strategies in line with tech to including offerings which appeal to the local market, these key methods of preparation are proving to be the most effective way forward. As we research and prepare for what the industry will look like post-COVID, it is more important now than ever to understand the history and future of gastronomic tourism to grow with the demand and stamp your potential on the technology passport of global food travel’s future.

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This article was originally published by Worldchefs Education Partner Le Cordon Bleu.

Don’t we just love deep-fried foods? We can hardly resist the distinct aromas, flavors, and mouthfeel of deep-fried foods, luring us with their golden color and crispy texture. Just envisioning a crispy fried chicken or a fried mantou bread can make your mouth water. But did you know that the frying oil used to fry these foods play a significant role in producing the desired end results? In this article, between soybean, sunflower, and palm oil, let’s find out which of these is the best for deep-frying.

What happens during deep-frying?

Deep-frying is often described as heating of food at 150 – 190^oC in an oil immersion.  During deep-frying, the frying oils undergo physical and chemical changes due to the presence of oxygen and moisture. Reactions such as hydrolysis, oxidation, ring formation and polymerization take place during deep-frying¹. As a result of these reactions, the degradation of the frying oil takes place. The degradation of the oil hinges on its fatty acid composition. As shown in Figure 1, the stability of the oils that contain higher amount of polyunsaturated fatty acids such as soybean and sunflower oil, degrade faster than palm oil. While palm oil contains only 10% polyunsaturated fatty acids, soybean and sunflower contains 61% and 62% respectively². Unlike polyunsaturated oils, palm oil contains less linolenic acid which is highly susceptible to oxidation during frying. For polyunsaturated oils to be used for deep frying, these oils need to undergo partial hydrogenation to increase the oils’ stability, which is unfortunately harmful as it causes the formation of trans fatty acids. Today, oils with lower stability such as sunflower and soybean are commonly blended with palm oil to gain higher melting point for better frying application.

Repeated frying is safe

Yes it is – to a certain level. Many households and industrial kitchens are accustomed to repeated frying to ensure cost effectiveness³. After one frying session, sometimes the oil we use is too ‘fresh’ to be wasted away. However, reheating vegetable oil at a high temperature leads to the production of rancid odor and flavor due to oxidation. Hydroperoxides and aldehydes are formed and are absorbed by food and eventually enter our system after ingestion.  These have been indicated as potentially harmful components in our diets.

According to the American Oil Chemists’ Society (AOCS)⁴, the maximum allowable peroxide value for edible oils is 10 meq/kg oil. A study⁵ (Figure 2) has shown that after heating five times, the peroxide value of soybean oil, sunflower oil, and palm oil are 10.88 meq/kg oil, 8.42 meq/kg oil, and 6.01 meq/kg oil respectively. Clearly, the level of peroxide value in soybean oil exceeds the allowable value stipulated by AOCS, while the other two remains within the threshold. Higher peroxide value indicates lower chemical stability of the oil during frying. This clearly shows that palm oil is most stable among all.  As mentioned before, due to higher level of PUFA, these oils have lower stability as PUFA contain double bonds⁶, which are reactive in the presence of oxygen. Peroxide value indicates the presence of lipid hydroperoxides which in the body, can decompose into free radicals that can oxidize other unsaturated fatty acids and form compounds that are potentially toxic to one’s health⁷.

“Tocotrienols, which are abundantly found in palm oil, was found to exhibit higher antioxidant ability than tocopherol, which are found in other oils such as sunflower and soybean oil.”

Fortunately, antioxidants in vegetable oil provide natural resistance to oxidation⁴. Palm oil, processed or unprocessed, is rich in tocopherols and tocotrienols (vitamin E). Vitamin E is an important antioxidant, which helps combat chronic disease⁸. The primary role of vitamin E is to prevent the oxidation of fatty acids in oils by free radicals. It is the presence of tocopherols and tocotrienols in palm oil that provide better oxidative stability during frying. Based on these observations, in this comparison, palm oil emerges as the more stable oil for deep-frying and is much safer for repeated frying with less potential to produce toxicity in humans.

Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.

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Chefs together, can change the world!

Earlier this year, the Chefs’ Manifesto, together with several partner networks, conducted a survey titled, ‘Chefs’ Pledge’. The intent was to learn from participants, what the top practical actions are that chefs can take to actively engage in transforming food systems, to ensure good food for all. Based on the Chefs’ Manifesto Thematic Areas, the aim was to further narrow and focus the SDG roadmap for chefs.

Drum roll please… the results are in!

The survey was conducted from late February through to May, inviting participants via social media, direct email, through our partner networks and various campaigns. 

For each of the Chefs’ Manifesto 8 Thematic Areas, participants were asked to rank in order which action, taken from the Chefs’ Manifesto Action Plan, would enact the most change for food systems transformation once implemented. The following is an analysis of the results.

The results show the actions that received the highest percentage of number one ranked votes. A further, more detailed analysis of all the ranked actionable outcome will be available via PDF soon.

(Please note, any discrepancy in the percentage figures is accounted for by respondents who may have skipped a question.)

Demographics

The Chefs’ Manifesto surveyed respondents from in excess of 50 countries, with a wide variety of skills and expertise, with a common goal: to make positive transformation to our food systems and provide good food for all. Survey participants identify as being engaged as one of the following: a chef; a cook; a culinary student; other (Figure 1).

Figure 1

To capture the diversity of the survey participants, a geographical location was requested. Participants identified as being from 6 continents, including Africa, North America, Latin America, Asia, Australia and Europe. Over 50 countries were represented – WOW – including, but are not limited too: India, the Philippines, Ghana, Slovakia, South Africa, Colombia, China, Brazil, Mexico, Ireland Australia, Austria, New Zealand, Kenya and Switzerland.

Survey Questions

Thematic Area 1: Ingredients grown with respect for the earth and its oceans

Action 1: Get to know your ingredients – how they are grown, reared or sourced – and how to choose ingredients with the lowest impact on the environment (38%). Action 2: Using your purchasing power by choosing producers or suppliers who work sustainably and to only buy from the sources who share your values (28%). Action 3: Lead by example and champion sustainable ingredients and producers through your menus and in your restaurants (34%). 

The data concluded that the majority of participants believe Action 1 – getting to know your ingredients – is the most important step that chefs can take, to respect the earth and its oceans and enact real change. For more inspiration visit here. 

Thematic Area 2: Protection of biodiversity and improving animal welfare

Action 1: Leading by example through maintaining the rich diversity of the world’s natural larder by using different varieties of plants, grains, and proteins and to champion “wild” variants and avoid monoculture (31.8%). Action 2: Leading by example through raising awareness about the importance of free-range eggs, sustainably sourced fish and animal welfare on our menus and in our restaurants (21.8%). Action 3: Use our purchasing power through choosing producers who commit to higher animal welfare standards and avoiding industrialised livestock production (19.4%). Action 4: Use purchasing power to choose only fish and seafood that is abundant and sourced sustainably (27%). 

Voted the most important action to enable the protection of biodiversity and improve animal welfare for participants, is to lead by example through maintaining the rich diversity of the world’s natural larder by using different varieties of plants, grains, and proteins and to champion “wild” variants and avoid monoculture. For more inspiration visit here.

Thematic Area 3: Investment in Livelihoods

Action 1: Get to know your ingredients: who grows, harvests, sources and packages them? Investigate the journey from farm to fork and reduce the number of the intermediaries between you and the farmer (23.4%). Action 2: Use your purchasing power to choose products that are priced fairly, to enable a viable livelihood for farmers and suppliers (13.5%). Action 3: Use your purchasing power to support more farmers to access marketplaces through choosing to buy from small-scale producers (13%). Action 4: Lead by example through paying fair wages, promoting equal opportunities and providing training within your restaurants (15.8%). Action 5: Lead by example through providing training and mentoring to help your chefs (15.8%). Action 6: Spread the word and promote the empowerment of women across the sector. They are often underserved and underrepresented and further support is required for female farmers, female producers and female chefs (18.5%). 

The data showed that the most important action for participants is to know all about the ingredients and uncover the journey from farm to fork. For more inspiration visit here.

Action 1: Lead by example through separating, monitoring and setting targets to reduce food waste. It is also about managing food safety processes and use by dates to avoid wastage (15%). Action 2: Lead by example through planning food orders and menus to minimise food waste through offering smaller portion sizes (11.9%). Action 3: Lead by example through using the whole ingredient and encouraging nose to tail, root to leaf eating. It is about being creative through pickling, preserving, dehydrating and freezing (11%). Action 4: Use your purchasing power to engage with suppliers and producers to help incorporate surplus produce into menus (10.6%). Action 5: Become a community food champion and re-distribute surplus food through community sharing and food bank programmes or apps (11%). Action 6: Lead by example through being resource efficient and manage water usage to cut costs and protect the environment (13%). Action 7: Lead by example through diverting waste from landfill and to investigate turning food waste into compost or bio-gas . It is about considering offsetting the carbon used in your restaurant or switching to renewable energy sources (14%). Action 8: Use your purchasing power through working with producers and suppliers to avoid excess packaging and to use recycled, recyclable and biodegradable packaging (13.5%). 

The participants have ranked the Action 1 – leading by example through separating, monitoring and setting targets to reduce food waste – as the most important. For more inspiration, visit here.

Thematic Area 5: Celebration of seasonal and local foods

Action 1: Use your purchasing power through buying locally produced foods in season and avoiding air-freighted foods (27%). Action 2: Be a community food champion – showcasing local producers and traditional techniques on your menus and restaurants (17%). Action 3: Become a community food champion through engaging with your local community and working with schools and teaching kids about nutritious food and how to cook it (17%). Action 4: Become a community food champion through becoming the connection between producers and consumers. Help to show people where their food comes from by championing farmers and connecting them to diners. Organise events to bring people – young and old – together around good food.(16%) Action 5: Become a food champion through promoting kitchen gardens and urban farming. Encourage people to start growing their own food. (24%).

Participants ranked Action 1 – to use your purchasing power through buying locally produced foods in season and avoiding air-freighted foods – as the most important action when celebrating seasonal and local foods, with a number 1 response globally of 27%. For more inspiration, visit here.

Thematic Area 6: A focus on plant-based ingredients

Action 1: Lead by example to make vegetables, beans and pulses the centre of your dishes (32.5%). Action 2: Lead by example to use less, and better, meat (20.6%). Action 3: Lead by example to champion plant-based proteins on your menus and in your restaurants (20.6%). Be creative in describing vegetable based dishes. Action 4: Lead by example and avoid using words like “vegan” and “vegetarian” which may be off-putting (26.3%).

Action 1 – to lead by example by making vegetable, beans and pulses the centre of your dishes – was ranked the number 1 action most likely to enact change and transform food systems in focussing on plant-based ingredients. For more inspiration, visit here.

Thematic Area 7: Education on food safety & healthy diets

Action 1: Lead by example and showcase best practise on food safety, allergens and nutrition in your kitchens and through your menus. (24%) Action 2: Be a community food champion and support good nutrition education for all- young and old. Volunteer to teach a nutritious cooking class in a school, community centre or care home.(18%) Action 3: Be a community food champion: Educate diners about the importance of eating a colourful plate. (20%) Action 4: Spread the word: Use annual events like International Chefs Day (20 October), World Food Day (16 October) and local holidays to get creative and engage people in nutritious cooking. (18%) Action 5: Spread the word: Use technology as a tool for teaching others. Make videos, run web-casts and on-line campaigns. (20%).

The majority of participants responded that the highest action to enact transformation, would be leading by example and showcasing best practise on food safety, allergens and nutrition in your kitchens and through your menus. More more inspiration visit here.

Thematic Area 8: Nutritious food that is accessible & affordable for all

Action 1: Be a community food champion – support initiatives that provide access to nutritious meals in your communities – whether that be a soup kitchen, food bank or community garden project. (43%) Action 2: Be a community food champion and help raise awareness about what a nutritious meal looks like and how to cook well on a budget.(30%) Action 3: Spread the word by building a chef community across the world to share stories, best practice and learnings on how to help ensure good food is accessible and affordable for all. (18%) Action 4: Spread the word and use social media to raise awareness about food issues and how to be part of the solution. (9%)

The action that was ranked to have the highest impact is to be a community food champion – support initiatives that provide access to nutritious meals in your communities – whether that be a soup kitchen, food bank or community garden project. For more inspiration visit here.

Practical and innovative actions from participants:

At the end of the survey, participants were asked to share practical and innovative actions they are aware of, based on the above thematic areas. A summary of responses is as follows:

• To encourage slow cooked nourishing food
• To collect compostables from local merchants and vendors in order to reduce waste by the landfills in developing countries
• To use a “Think Vegetables, Think Fruits” philosophy
• To promote zero-waste kitchen concept
• To reach more students and families and offer more virtual courses
• To have a menu calendar and engage students in the process of harvesting, preparing, and cooking delicious and nutritious food
• To utilise earth hour platform as an effective tool for awareness
• To create communities with chefs to reach more people
• To develop a solar-powered kitchen in the heart of city centres
• To go local
• To promote the hand-used pasta that is made by semolina and water
• To think about furniture inside your restaurant and select eco-friendly choices
• To have communities at grassroots level that increase the awareness on food waste
• To lobby  lawmakers to use government programs to support regenerative food systems
• To help people to learn how to cook on a budget
• To be a school nutrition champion and educate students on nutritious food
• To connect farms with schools
• To donate thousands of rescued meals to local hunger relief programs
• To promote meatless Mondays
• To install bulk organic milk dispensaries
• To offer locally grown organic produce
• To focus more on planet-based food in schools
• To promote the use of locally sourced seafood and beef
• To switch from gas appliances to other electric alternatives
• To promote gender equality when it comes to the kitchen
• To grow your own food
• To support farm workers
• To be aware of how xenophobia and racism play a role in our food systems
• To educate people about the future of food

The Chefs’ Manifesto would like to thank the following partners for making this research possible:

World Association of Chef’s Societies, Social Gastronomy Movement, Chef Ann Foundation, Le Cordon Bleu London, Good Food Fund China, James Beard Foundation, and Chefs 4 the Planet.

To see more about why we conducted this research, please visit here.

Move over kale, there’s a new superfood in town. Explore the facts vs fiction to decide if kelp is the best change you’ll make for your health in 2021.

It seems like every year, there is a new ‘superfood’. Whether it is a lack of research or just clever marketing, it is difficult to truly define if the latest superfood trend is actually good for you or not. As kelp emerges from underwater forests and onto our plates, we are facing the health claims of this new nutrient-rich alternative with suspicion. Should we really be swapping kale for kelp?

Kale: It’s not easy being green

After a lot of convincing, Kale has finally been accepted as a health food staple. Whilst it is one of the most nutrient-dense plant foods in the world and looks decorative on a plate, it’s bitter-tasting leaves have been a challenge for those who don’t see value in trying to make it taste good for the health benefits. Featured on the menu of every trendy café you visit, kale boasts an array of superfood health claims:

• Boosts your immune system
• Very high in antioxidants
• Cancer-fighting claims
• Helps you feel fuller for longer
• May help lower cholesterol
• May aid in weight-loss

The list goes on, but where has it gone wrong? Kale has faced a lot of backlash from health professionals, claiming that eating raw kale is not good for you and could be the most contaminated vegetable on supermarket shelves. A study revealed about 60% of kale samples tested positive for a type of human carcinogenic, featuring on The Environmental Working Group’s “Dirty Dozen” list. Furthermore, according to the IIN kale’s nutrient-dense profile may also affect the thyroid, blood-clotting and function of the gut. So, for those with related health conditions, there really can be too much of a good thing.


Kale Smoothies – A staple for superfood enthusiasts

Kelp: The understated vegetable of the sea

Kelp is not a staple in Western cultures like it has been for many years in Japan and across Asia, but this could be about to change. A strong competitor to the health benefits of kale, kelp is now sliding into a range of everyday dishes such as soups, salads, smoothies, snacks and even seasonings. Chef Jamie Oliver has even referred to seaweed as “the most nutritious vegetable in the world” and claims it has credited to his weight loss. The hype around kelp as a new superfood closely echoes that of kale:

• Disease and cancer-fighting claims
• Weight-loss benefits
• High in antioxidants
• Featuring a range of nutrients
• Rich in vitamins and minerals

But much like kale, there has been early signs of disclosure that kelp’s superfood properties may not be suitable for everyone. Once again, addressing the possible affect on the thyroid and the blood, kelp also absorbs heavy metals which can be hazardous for our health. As the kelp demand begins to take off, there are also questions around sustaining the supply long-term. Kelp forests have been greatly impacted by the increasing ocean temperatures and seabeds are vanishing in places such as south-east of Tokyo, “in what experts warn is a glimpse into the apocalyptic future facing Japan and its fishermen” says The Guardian.

Kelp in Fine Dining by @chefwilliameick, Instagram

The facts of the fad

Here is a comparison showing a handful of the nutritional elements for kelp and kale:

	KELP (per 100g)	KALE (per 100g)
Energy (kJ)	180kJ	176kJ
Water Content	81.58g	87g
Proteins	1.68g	2.8g
Dietary Fibre	1.3g	1.7g
Carbohydrates	9.57g	8.32g
Calcium	168mg	205mg
Iron	2.85mg	3mg
Potassium	89mg	450mg
Magnesium	121mg	88mg
Zinc	1.23mg	0.37mg
Sodium	233mg	70mg
Vitamin A (IU)	116IU	3100IU
Vitamin B6	0mg	0.23mg
Vitamin C	3mg	130mg

View the source of the full nutritional table here.

Based on these nutritional facts, it is clear that both kelp and kale are rich in health benefits and either would be a healthy addition to your meals, based on your dietary requirements. It could be viewed from this table that either vegetable is slightly more favourable nutritionally than the other, as it is measured by the individual and our differing dietary requirements.

So, is kelp the new kale?

Depending on the evolving addition of kelp in everyday recipes and your dietary needs, we conclude that whilst both kelp and kale have their pros and cons, either would be a healthy addition to your diet in moderation. Preference of taste and texture is also a factor here, for some may prefer to add kale’s strong, earthy taste to a dish rather than the oceanic flavour which kelp may bring. Knowledge is truly the key to identifying whether a superfood is really ‘super’ for you. If a new food trend is actually beneficial to what our body needs, the health benefits will hold their weight in facts.

Tell us what you prefer – kelp or kale?

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This article was originally published by Worldchefs Education Partner Le Cordon Bleu.

Development Head Chef (Savoury) – Central Production Facility – UAE: Alshaya Food

Alshaya Food is a leading manufacturer of a wide range of ambient, chilled and frozen foods across the GCC. We have a passion for food and look for exceptional people with a wealth of experience in food manufacturing. We create great tasting products and are continuously innovative with recipes and technology used in our world class food production facilities.

We have two purpose built facilities, one in Kuwait in Farwaniya Dajeej area and the other is located in Dubai Industrial Park in Dubai, both locations are equipped with state-of-the-art food manufacturing equipment. We are in the process of building our first manufacturing facility in KSA which we are on target to open in 2022.

Our expertise and credibility enables us to deliver industry leading food safety standards and we are accredited to the highest possible standards. Our facilities encompass multiple interchangeable high and low care lines. We produce quality products in a variety of formats, these are driven by customer requirements.

We are looking for a talented and motivated Development Head Chef Product , with experience in the food manufacturing industry, who will enhance and develop existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.

Specifically, you will:

• Develop food products inline with customer briefs
• Innovate food products based on market trends.
• Ensure food products developed are to cost targets and aligned to site CCP and Quality Control standards
• Ensure adherence to all company quality, safety, environmental & production procedures and policies;
• Ensure the hygiene and quality standards of the NPD kitchen is always up to date with regards to the Alshaya policies and procedures
• Support the production team in developing Work Instructions
• Involvement in NPD product development

Qualifications & Requirements:

You will have/be:

• 5 years’ experience in a similar role, leading a team of junior staff
• Food manufacturing industry background
• Strong problem solving and communication skills

About Us:

Alshaya Group is a dynamic family-owned enterprise, first established in Kuwait in 1890. With a consistent record of growth and innovation, Alshaya Group is one of the world’s leading brand franchise operators, offering an unparalleled choice of well-loved international brands to customers.

Alshaya Group’s portfolio extends across MENA, Russia, Turkey and Europe, with thousands of stores, cafes, restaurants and leisure destinations, as well as a growing online and digital business.

Operating in multiple sectors including Fashion, Food, Health & Beauty, Pharmacy, Home Furnishings and Leisure & Entertainment, Alshaya Group colleagues are united by a commitment to authentically deliver great customer service and brand experiences.

Fresh, modern and relevant, Alshaya’s constantly evolving portfolio reflects the choices and lifestyle of its customers. From flagship stores and restaurants in prestige malls, through to local coffee shops, drive-thrus and online, Alshaya Group brings customers the brands they love in the places they want to be. Brands such as Starbucks, H&M, Mothercare, Debenhams, American Eagle Outfitters, P.F. Chang’s, The Cheesecake Factory, The Body Shop, M.A.C, Victoria’s Secret, Boots, Pottery Barn and KidZania.

• Advertised: 29 Apr 2021 Arabian Standard Time
• Application close: 28 May 2021 Arabian Standard Time

To Apply:

Click here to learn more and submit an application.

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Senior Manager – Food Development – Central Production Facility – UAE: Alshaya Food

Alshaya Food is a leading manufacturer of a wide range of ambient, chilled and frozen foods across the GCC. We have a passion for food and look for exceptional people with a wealth of experience in food manufacturing. We create great tasting products and are continuously innovative with recipes and technology used in our world class food production facilities.

We have two purpose built facilities, one in Kuwait in Farwaniya Dajeej area and the other is located in Dubai Industrial Park in Dubai, both locations are equipped with state-of-the-art food manufacturing equipment. We are in the process of building our first manufacturing facility in KSA which we are on target to open in 2022.

Our expertise and credibility enables us to deliver industry leading food safety standards and we are accredited to the highest possible standards. Our facilities encompass multiple interchangeable high and low care lines. We produce quality products in a variety of formats, these are driven by customer requirements.

We are looking for a talented and motivated Senior Product Development Manager , with experience in the food manufacturing industry, who will Combine innovation, creative ideas and exceptional kitchen capabilities in developing products with commercial understanding of what will be profitable to the business and the customer.

Specifically, you will:

• Manage the development of products from idea generation to distribution in the market place;
• Evaluate opportunities within the market and based on product portfolio to develop new concepts;
• Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest of both sides;
• Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
• Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
• Develop and standardize operating procedures for kitchen operations across all brands;

Qualifications & Requirements:

You will have/be:

• Minimum 8-10 years’ experience in a similar role
• Strong background in developing Pastry, Cakes & Desserts
• Strong background of food manufacturing industry
• Knowledge of food safety and food quality requirements in a central production facility
• Planning and project management experience
• Influencing and negotiation skills

About Us:

Alshaya Group is a dynamic family-owned enterprise, first established in Kuwait in 1890. With a consistent record of growth and innovation, Alshaya Group is one of the world’s leading brand franchise operators, offering an unparalleled choice of well-loved international brands to customers.

Alshaya Group’s portfolio extends across MENA, Russia, Turkey and Europe, with thousands of stores, cafes, restaurants and leisure destinations, as well as a growing online and digital business.

Operating in multiple sectors including Fashion, Food, Health & Beauty, Pharmacy, Home Furnishings and Leisure & Entertainment, Alshaya Group colleagues are united by a commitment to authentically deliver great customer service and brand experiences.

Fresh, modern and relevant, Alshaya’s constantly evolving portfolio reflects the choices and lifestyle of its customers. From flagship stores and restaurants in prestige malls, through to local coffee shops, drive-thrus and online, Alshaya Group brings customers the brands they love in the places they want to be. Brands such as Starbucks, H&M, Mothercare, Debenhams, American Eagle Outfitters, P.F. Chang’s, The Cheesecake Factory, The Body Shop, M.A.C, Victoria’s Secret, Boots, Pottery Barn and KidZania.

• Advertised: 29 Apr 2021 Arabian Standard Time
• Application close: 28 May 2021 Arabian Standard Time

To Apply:

Click here to learn more and submit an application.

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Cakes & Desserts (Pastry) Development Executive Chef – CPF – UAE: Alshaya Food

Alshaya Food is a leading manufacturer of a wide range of ambient, chilled and frozen foods across the GCC. We have a passion for food and look for exceptional people with a wealth of experience in food manufacturing. We create great tasting products and are continuously innovative with recipes and technology used in our world class food production facilities.

We have two purpose built facilities, one in Kuwait in Farwaniya Dajeej area and the other is located in Dubai Industrial Park in Dubai, both locations are equipped with state-of-the-art food manufacturing equipment. We are in the process of building our first manufacturing facility in KSA which we are on target to open in 2022.

Our expertise and credibility enables us to deliver industry leading food safety standards and we are accredited to the highest possible standards. Our facilities encompass multiple interchangeable high and low care lines. We produce quality products in a variety of formats, these are driven by customer requirements.

We are looking for a talented and motivated Development Cakes and Desserts (Pastry) Food Development Manager, with experience in the food manufacturing industry, who will enhance and develop existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.

The Role:

You will enhance and develop existing and future menu and product lines for the Food Division’s various brands and external customer base. You will combine innovation, creative ideas and exceptional kitchen capabilities in developing cakes and desserts products with commercial understanding of what will be profitable to the business and the customer / end customer.

Key responsibilities include:

• Designing and developing new products and processes in accordance with the Food Division’s demands
• Optimising production by analysing processes and identifying process conditions
• Designing, installing and commissioning a new production plant
• Undertaking small and intermediate-scale manufacturing and packaging activities
• Ensuring that operator, environment, process and product safety aspects are considered
• Actively participating in strategic product and process planning by continuously scanning the external environment for new technologies
• Writing recipes and procedures for new products, or reformulating current products
• Controlling / auditing the Production centers to ensure that the production processes are followed
• Searching / evaluating new ingredients in order to improve the cost and or quality of products
• Managing multiple projects within established timelines.

Qualifications & Requirements:

You will have/be:

• Minimum 8 years’ experience in a similar role
• Strong background in developing Pastry, Cakes & Desserts
• Strong Food Manufacturing background is a must
• Knowledge of food safety and food quality requirements in a central production facility
• Planning and project management experience
• Influencing and negotiation skills

About Us:

Alshaya Group is a dynamic family-owned enterprise, first established in Kuwait in 1890. With a consistent record of growth and innovation, Alshaya Group is one of the world’s leading brand franchise operators, offering an unparalleled choice of well-loved international brands to customers.

Alshaya Group’s portfolio extends across MENA, Russia, Turkey and Europe, with thousands of stores, cafes, restaurants and leisure destinations, as well as a growing online and digital business.

Operating in multiple sectors including Fashion, Food, Health & Beauty, Pharmacy, Home Furnishings and Leisure & Entertainment, Alshaya Group colleagues are united by a commitment to authentically deliver great customer service and brand experiences.

Fresh, modern and relevant, Alshaya’s constantly evolving portfolio reflects the choices and lifestyle of its customers. From flagship stores and restaurants in prestige malls, through to local coffee shops, drive-thrus and online, Alshaya Group brings customers the brands they love in the places they want to be. Brands such as Starbucks, H&M, Mothercare, Debenhams, American Eagle Outfitters, P.F. Chang’s, The Cheesecake Factory, The Body Shop, M.A.C, Victoria’s Secret, Boots, Pottery Barn and KidZania.

• Advertised: 29 Apr 2021 Arabian Standard Time
• Application close: 28 May 2021 Arabian Standard Time

To Apply:

Click here to learn more and submit an application.

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Chefs’ As Agents of Change: Why chefs must mobilise together to collectively change global food systems

Original post: https://sdg2advocacyhub.org/chefs-manifesto/chefsagents

The UN Food Systems Summit (UNFSS) will be convened by UN Secretary-General António Guterres in September 2021. The purpose is to shape global commitments and to raise global awareness of food systems, that they might be transformed in order to reduce diet-related diseases, resolve hunger, and restore planetary health. The Secretary-General is calling all citizens to collective action, so as to “radically change the way we produce, process, transport, market and consume food”. 

As agents of change, and to drive action, chefs need to come together in one collective, connected voice. The Chefs’ Manifesto network is taking a leading role to further focus and narrow the SDG roadmap for chefs, as well as bridging and connecting across chef networks. This has been  motivated by the upcoming UN Food Systems Summit, and the urgent need to generate actions to be able to achieve the SDGs by 2030.

Through conducting a survey, the aim is to learn from participants, what the top priorities are for 2021 and the Decade of Action, the results of which will inform the creation of a Chefs’ Pledge. This Pledge will be a commitment to key practical priorities that can have the greatest impact to enact change.

It will aim to create collective momentum to rally greater attention and engagement of chef food systems champions, mobilising them even further as agents of change, at key global events, and especially at the upcoming UN Food Systems Summit.Complete the Chefs’ Pledge Survey here!

The Chefs’ Manifesto interviewed several key chef network partners, to gain further insight into food systems challenges and how chefs can play a role as agents of change. Their responses are documented below.

What do you see as the greatest threat to global food systems?

Elaine McCarthy – The biggest threat is lack of action. Communication and education are essential to creating a  food system which serves all people with integrity. There are many threats against the food system. A holistic approach must be taken to ensure food is grown in healthy soils and oceans, food processing systems which produce highly nutritional ingredients, fair treatment and pay to farmers and people within the system, access to seeds, respect to the climate and natural ecosystems, global food distribution to name a few.

Nicola Gryczka – Our consumer behaviours and choices are the biggest threat: wasting food, not understanding where our food comes from and what is behind it, as well as not understanding the impact our choices have on our own body, society and the planet.

Chef Ann Cooper – I’m not sure there is one “greatest” threat, but more so many grave ones. Some of the ones that I think are the most concerning are; hunger, climate change, poverty, lack of education for girls in poverty stricken countries, population rise, food waste, ocean pollution and overfishing and soil degradation.

Jian Yi – We regard overconsumption of animal protein in many parts of the world and widespread factory farming as the greatest threat to global food system. Concurrent with this trend is societies’ general inability to act for change as a result of focus on short-term interest both from the consumer end and from the business side.

Ragnar Fridriksson – Intensive agriculture, overuse of antibiotics or fertilisers has taken us into a vicious circle that is polluting our planet and will take decades to mend. As long as basic necessities such as food is traded as a commodity on speculative markets this vicious circle will continue to accelerate. Healthy, sufficient nutrition should be a human right and traded fairly.

Anne Le More – Global food systems both contribute to and are vulnerable to a series of interlinked threats. Climate change, demographic pressures, social inequality and of course pandemics, all force us to rethink our approach to the global production, distribution, and consumption of food. Addressing these threats by moving towards a new food paradigm is a core objective of Chefs 4 The Planet.

The Chefs’ Manifesto encourage chefs to be agents of change: how have you seen chefs in your network seek to change behaviours, attitudes or systems?

Elaine – Our network includes chefs across the industry, those within the restaurant and service industry, current chefs in training, alumni of Le Cordon Bleu and teaching chefs who have been within the food industry for a long time. Over the past 10 years in particular chefs have taken responsibility and gained a deeper understanding of the impact of their decisions, purchasing power and menu planning. Chefs have become innovative and creative in developing new food concepts and business ideas which have positive impact. Young chefs entering the food industry are excited and outspoken on sustainable matters.

Nicola – So many amazing chefs and cooks in our network have stepped it up over the years, from zero water initiatives to job training for those that are being left behind by our current systems, school meal programs for kids. There are other chefs that have dedicated their lives to prisoner reintegration or working with migrants. I would encourage anyone that wants to get inspired to check out our network map.

Chef Ann – School food chefs and culinary professionals have worked hard to replace highly processed food with scratch cooked meals made from whole ingredients. We’ve seen amazing strides in working with local farmers, farm to school programs, school gardens, salad bars and education/marketing campaigns. These initiatives  ensure that students, faculty, staff, administration and families understand the symbiotic relationship between our health and that of the planet.

Jian – Chefs are connectors between consumers and producers, and can be messengers and lifestyle coaches and mentors once equipped with the vision for and skills to build a better food system. This is still a fledgeling movement in China but we have seen chefs constantly looking for learning more about the food system, about the Good Food Pledge, about the Chefs’ Manifesto and how best they can play a leadership role in the future.

Ragnar – Ask – Act – Share: Ask – By making sure they are informed and asking the right questions from their purveyors, such as where does the product come from and how was it produced ?   Act – Privileging the most sustainable ingredients in their menus with attention to water, energy and waste in their kitchens.  Share –  Informing and educating their customers about the same.

Anne – Chefs are on the front lines, combining innovation and traditional know-how to emphasise sustainable gastronomy into their menus. These menus, in turn, influence the public’s daily food practices and choices: when restaurateurs emphasise nutrition and biodiversity in their plates, this has positive knock-on effects across the agri-food spectrum.

What role do you believe chefs can play in global food systems transformation?

Elaine – Chefs are vital – they communicate through their menus, how they train their teams in the kitchen, communication on websites, interviews to their customers, every choice a chef makes in choosing ingredients has an impact on the food system.

Nicola – Chefs and cooks have become role models for our food choices and the way we look at food. So for me they play a crucial role of leading by example with their food choices and behaviours when it comes to food. They become spokespeople of the entire value chain.

Chef Ann – Chefs are the protectors and arbiters of the global food system. We’re seen as the experts and hence it is our responsibility to not only protect and enhance a healthy food system but educate and inspire. We work with customers, colleagues, families and elected officials to promote and support our planet and the healthy food system that only exists when we make it our priority.

Jian – We envision chefs playing a central role in transforming the global food systems – they can support practices in food productions and help shape healthy and sustainable consumption.

Ragnar – Chefs are at the centre of the global food system value chain. As expert buyers they can influence producers with their demands and choices. Also as influencers they can educate consumers and incite and help them to make informed choices.

Anne – Chefs play a critical role in transforming global food systems: as direct actors in the production of food, and as educators and influencers. As communicators and educators beyond the restaurant table, chefs also play an increasingly critical role in shaping public opinion: this is why Chefs4ThePlanet leverages their influence to serve as ambassadors of sustainability.

If you could encourage chefs to take one action to promote Good Food for All, what would it be and why?

Elaine – Certainly it would be to be creative and innovative when it comes to menu design to avoid food waste, utilising the whole ingredient.

Nicola – Make your kitchens classrooms! Teach the next generation on how to lead by example making the kitchens of the future more just, inclusive and sustainable workplaces and teach your clients around their choices and how all our behaviours matter.

Chef Ann – I can’t imagine only one action. Our planet and the food system is in crisis and we can’t afford the luxury of only taking one action at a time. My answer is aligned with overcoming the threats I mentioned above; alleviating hunger, poverty, food waste, soil degradation, overfishing as well as elevating girl’s education, contraception and climate change to be major priorities for the global community.

Jian – Please make best use of your amazing culinary talents to encourage people to eat more healthy, diversified and sustainably produced plant-based foods.

Ragnar – Our era is marked with the crises of abundance. Never before has the world produced as much food, but unfortunately 30% of the worlds production goes to waste. Food waste is one of the key areas and an imperative one to mend our broken food system. Stop Waste.

Anne – Commit to sustainability in their daily practice – ideally on all aspects but with some flexibility according to where the chef is located, the type of food he cooks, his/her customers – but the key is to COMMIT and to ACT – whether on responsible sourcing, more plant-based, animal welfare, or energy of resources.

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To read the original article, visit sdg2advocacyhub.org/chefs-manifesto/chefsagents.

To take action on sustainability, explore our Feed the Planet programs at www.feedtheplanet.worldchefs.org.

Visit here for more information about how to join the Chefs’ Manifesto network.

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The Worldchefs community around the globe mourns the death of Paul Moore, Worldchefs Honorary Life Member, a long-serving member of the Australian Culinary Federation, and Life Member of ACF Victoria. He passed away on the morning of 26 April 2021, surrounded by family.

Chef Paul was President of the AGPC from 2000 to 2002, when it became ACF. He also continued to serve as the webmaster until only a couple of years ago. The unofficial ACF photographer, Paul always had a camera in hand at the many events he attended with enthusiasm and support.

A mentor to countless chefs, Paul is remembered for his openness and words of wisdom. Former ACF President Glenn Austin referred to him as “Father,” as he was to many of the ACF family. He will be deeply missed.

We wish our sincere condolences to his family and friends around the world.

 

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Introducing the Worldchefs Academy and Its Advisors

Amro Al Yassin, Worldchefs Academy Arabic Advisor, VP of Emirates Culinary Guild (Dubai) and General Secretary of the Syrian Culinary Guild, and Jihan Sahawneh, Worldchefs Academy Arabic Advisor and Culinary Facilitator at the Royal Academy of Culinary Arts (Jordan), explain how Worldchefs Academy is helping young talents in their culinary journeys.

The Worldchefs Academy online portal and mobile app was established in 2018. How did the idea come about?
Worldchefs Academy was created to give aspiring chefs the chance to learn the basics in culinary arts — no matter their background or skills set — and to help culinary professionals review the basics and keep up to date with international standards. Offering interactive lessons and training videos, the free-of-charge Pre-Commis Chef Course is a great way to prepare for life in a professional kitchen. Participants can learn through the web-based platform or via the mobile app. Soon, they will even be able to download the courses and study at their own convenience.
Since 2018, 20,000 students have enrolled, and 5,000 students have graduated from the academy.

What does the curriculum cover?
The Pre-Commis Chef Course can be followed as a complete curriculum, while individual lessons compliment other existing courses or provide theoretical components to culinary apprenticeships. Participants must put their knowledge to the test as they progress through the courses. Once they pass the final assessment, they receive a Worldchefs Academy certificate and a digital badge that shows potential employers that they are ready for the job.

How is this program linked to the Worldchefs Certification?
Worldchefs Academy graduates are equipped with a Pre-Commis Chef certificate and a digital badge – an important prerequisite for anyone looking to apply for employment in a professional kitchen. Graduates with three years’ work experience under a supervising professional chef can apply for Worldchefs Global Culinary Certification as a Worldchefs Certified Professional Cook (Commis Chef). The Pre-Commis Chef Course helps aspiring chefs take their first steps toward a culinary career. Worldchefs is also launching Approved Courses, with training and learning programs provided by world-renowned institutions. Culinary professionals can find the best courses in hospitality to suit their ambitions and boost their careers.

What more can you tell us?
Adding to the lineup of free courses available for our global community, the Arabic Pre-Commis Chef Course has recently been added to the English, Spanish and Portuguese library. With the help of our partners, Nestlé Professional and Pro Gastronomia Foundation, and our language advisors and chef volunteers, Worldchefs Academy is also developing the Pre-Commis Chef Course in Italian, German and Mandarin, which is set to launch in 2021.
The Worldchefs Academy mobile app can be downloaded from the App Store, Google Play and our website.

To learn more, visit worldchefsacademy.com.

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This article was originally published in Hospitality News Magazine. To read the article there, click here.