WORLD CHEFS WITHOUT BORDERS ANNOUNCES NEW DATES FOR CHEFS SOCIAL RESPONSIBILITY IN SIEM REAP, CAMBODIA
PARIS February 8, 2021
World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.
Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.
Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”
President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”
WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.
FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman [email protected]
In the midst of one of the worst health and economic crises, the spirit and desire of students to learn and get ahead at different gastronomy schools in the country has not dropped.
Culinary students from different schools in Toluca, Puebla, and Cancún have successfully completed their Pre-Commis Chef certificate on the Worldchefs Academy platform. The students commented on the great benefit that has resulted in recapitulating basic themes of the profession: professionalism, temperatures, cuts, importance of complete and proper use of the uniform, and so much more!
This new generation of students were also recognized by the Colegio Nacional de Chefs Profesionales de México A.C., an association representing Worldchefs in Mexico and which prioritizes, as main objectives, education, dialogue and global links as the most important actions.
Congratulations on these new 100 Pre Commis Chefs!
En medio de una de las peores crisis económicas y de salud, el espíritu y el deseo de los estudiantes de aprender y salir adelante en las diferentes escuelas de gastronomía del país no ha disminuido.
Los estudiantes de artes culinarias de diferentes escuelas en TOLUCA, PUEBLA Y CANCÚN han completado con éxito su certificado PRE-COMMIS CHEF en la plataforma WORLDCHEFS ACADEMY. Los estudiantes comentaron sobre el gran beneficio que ha resultado en recapitular temas básicos de la profesión: profesionalismo, temperaturas, cortes, importancia del uso completo y adecuado del uniforme, ¡y mucho más!
Esta nueva generación de estudiantes también fue reconocida por el Colegio Nacional de Chefs Profesionales de México A.C., una asociación que representa a Worldchefs en México y que prioriza, como objetivos principales, la educación, el diálogo y los vínculos globales como las acciones más importantes.
Felicitaciones por estos nuevos 100 Pre-Commis Chefs!
Let’s start talking about International Chefs Day 2020!
Uncertainty is all around us, never more so than right now. These trying times can leave us feeling anxious & stressed. What we do know is that we need to keep ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times.
Here is a time when we can all be in this together! The Worldchefs way to do that is by Preparing Children for a Healthy Life!
Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating habits by hosting fun-filled and healthy workshops worldwide.
This year’s International Chefs Day 2020 campaign theme is Healthy Food for the Future!
In order to ensure a healthy planet for future generations, it is vital that we start teaching our children about the impact that production and consumption of food actually has on the environment. It is for this reason that Nestlé Professional has recommended our theme for International Chefs Day this year be focused around sustainability and the environment.
How to get involved: It’s so easy! Join Chefs from around the globe on or around October 20th and host a fun and exciting event. It could be an event for your own children, or an event for 300 children, it is important to share the opportunity with every child to help them learn and enjoy eating healthy food!
Just go to www.internationalchefsday.worldchefs.org and download the Chef’s toolkit, recipes and marketing materials provided. There are many delicious & healthy recipes to choose from this year. This will help you to organize and launch your International Chefs Day 2020 Workshop. The Chef’s toolkit included all the details you will need to run an International Chefs Day workshop.
Recipes are also provided, thanks to all those Chefs who have already contributed to the 2020 International Chefs Day campaign!
In 2004, Dr. Bill Gallagher implemented International Chefs Day to celebrate our profession, to share and pass on our knowledge and culinary skills to our children. It’s our legacy to help children get excited about healthy food and our industry.
If you are planning to host a Healthy Food for the Future workshop, the International Chefs Day Committee members are standing by to help you find a venue, connect with schools and much more. Just ask, we are here for you. Email us at [email protected].
Vanessa Marquis, Chairman
International Chefs Day Committee
“Worldchefs, Preparing Children for a Healthy Life!”
Worldchefs Academy Helps Train & Upskill Cooks and Stewards in Papua New Guinea
Hilton Hotel Port Morsbey, one of the world’s first global hotel companies, celebrated 21 Cooks and Stewards for successfully completing the Pre-Commis Chef Course with Worldchefs Academy.
Hilton Hotel Port Moresby Executive Chef and Worldchefs Continental Director for Pacific Rim, Neil Abrahams stated, “We have now qualified 21 kitchen team members from the Worldchefs Academy and there are more to come. This is a great achievement for the industry here in Papua New Guinea and Hilton Hotel Port Morsbey, as this is a developing country and most cannot afford to upskill or attend a Vocational Training College.”
He further stated, “As an Executive Chef to have something like Worldchefs Academy available really assists me to train and upskill our staff and what is even more exciting is it’s FREE!!! Our next goal for the kitchen team is to qualify them as chefs with a trade certificate and have them achieve Worldchefs Global Certification.”
The Worldchefs Academy was created to give upcoming chefs a chance to learn the culinary basics needed to start a career in culinary arts.
The 21 Hilton Hotel kitchen team members, through the program portal, had access to a foundation level of culinary education providing them with the basics that set the standard for an entry-level job in a professional kitchen. The program is offered via a web-based platform offering an offline study mode, where they were able to complete the program.
Chef Abrahams further stated, “It is our duty while here in Papua New Guinea to upskill our kitchen team members and equip them with the skills needed to grow the Hospitality and Tourism Industry for the country. I am excited for the team to be part of Worldchefs Academy and Worldchefs, both recognized in over 110 countries around the world.”
Hilton Hotel General Manager John Lucas also congratulated the kitchen team and stated “Hilton is committed to training and upskilling its team members and will continue to reach out ensuring we as a hotel and a country are recognized on a global platform.”
Director of Kitchens for SATS Singapore and Worldchefs Continental Director for Asia.
Rick Stephen is the current Director of Kitchens for SATS Catering Solutions in Singapore. His leadership and knowledge of culinary practice is reflected in his additional role served as Worldchefs Continental Director for Asia. He’s a man who has seen it all – experiencing kitchen life as an entry apprentice, through to completing a Doctorate in Food from Young San University, and leading a 880+ brigade in catering to Singapore Airlines and many other International Carriers. He partners with SFS who looks after the Armed Forces, hospitals and Education centres. Rick further supports joint ventures in kitchens that span China, Japan, Indonesia, Macau, Malaysia, Maldives and India; servicing 400,000 meals per day, when the world is normal, is no understated accomplishment.
“It’s a rare thing to meet someone at the top of their game who has combined both ambition with innovative prowess, willing to sit down and candidly discuss their impressions of their industry – both from career beginnings to present sector challenges.”
A few questions were posed to Rick with the passion to discover how he has implemented innovation into a century’s old profession, and scale production to be systemically viable in a competitive culinary landscape.
What were the greatest challenges facing the industry, when you entered in 1972 as an apprentice?
At the time, I was employed at Noah’s Hotel Melbourne in Exhibition Street (Australia) under the renowned Master Chef Claudio Magris. I had jumped from finishing Year 10 as a 15-year-old straight into work with a 5-day break between ending the year and starting my new career. Claudio had many talents and skills and for myself it was a matter of doing your 10-12-hour day, then if you wanted to learn something, staying behind and doing the extra. The biggest challenge for myself was at first adapting to the hours after having been at school. Each section relied on you to do your part – the pressure of orders coming in from one section was felt as you strived to complete yours. There was also the pressure on working in a kitchen where not many spoke English. This multi-cultural world did afford the pleasure of working with professional chefs and professional waiters
What do you feel are some of the biggest challenges facing mass production of quality product, in today’s times?
The challenge we are faced with now include achieving consistency of the finished product. It’s not a matter of a pinch of salt, a squeeze of lemon juice to adjust the finesse of a final dish; each item needs to be exactly what you may have shown to the customer. Further, there is the challenge of Food Quality Assurance with hygiene and the standard HACCP guidelines to be followed. We must ensure the product we are moving is safe for consumption, with all the backing data, to support our world standard reputation.
What do you predict may be realistic challenges facing the future of large-scale food production for our global community?
Not only is it the current challenges like I mentioned before of food quality, hygiene, international safety standards and consistent finished results that face our future kitchens. is also teaching our future generation to possess a broader mind and not work with blinkers on. We all need to see the final picture and work as a team to achieve a shared vision – such ideals do not just apply to one company but are vital to our profession as a whole. The days of “knowledge is power” are well and truly over in a modern world.
What advice would you give to aspiring chefs looking to grow their business or move forwards in their place of employment?
Naturally everyone these days talks about terms like “sustainability”, “fresh” or “Farm to Plate”, but for me, the first challenge is to be dedicated to your profession. By this I do not mean working 18-hour days yet being paid only 8 hours. Time management is vital so it is important to prioritise work loads, listen to others, and once you have absorbed all that information, to then filter out what you do not think is relevant for yourself, or the place you work in, then move on. It is important to be prepared to make mistakes and be humbled enough to then learn from these mistakes. In our life in the kitchen “Fail to Plan” is synonymous for “Plan to Fail!”
What do you consider it means to be innovative about food?
When I think about innovation, I like to use the term “Culinology”; that is the combination of Science, Equipment and Techniques which make food great. Science is represented by learning how food reacts under different temperatures – for example, how to blast chill correctly or how to regenerate food if appropriate under a full HACCP system. Equipment is innovative if you know what your equipment is designed for and how it can work correctly to get the best out of it with the RnD that companies have already invested in. Lastly, Technique aids innovation by knowing the styles of cooking that are optimal to your purpose. It embraces simple things like knowing how long to cook for, how little to cook, their correct temperatures, food combinations possible, options for styling and finally, food costs alongside an often-forgotten element – food waste.
Why is it so important to nurture and promote the creative energy of developing chefs?
In all business, it is important to have a winning edge, say “a track record” that speaks for you – the ability to deliver what you promise within the time frame allocated. In SATS, we have 27 different nationalities working in the kitchens, encapsulating countless mindsets and skill levels. We have the ability to tap into or draw support from our team by our intentional choice to dedicate time for development, training and testing.
Can you explain the process of taking a new dish for a menu through to large scale production?
It sounds simple, but the secret to success is understanding we are not a stand-alone restaurant. When I had my own restaurant Raphaels in Brisbane, Australia, each 8 weeks I would change the menu – if the dish did not work or was not popular, I would change it out the following week. At SATS, we need to go through a number of set procedures for each dish. It starts with purchasing needed items with the place of production meeting our Food Safety Guidelines. QA will have visited to ensure we have the “thumps up”, then follows comparisons of tasting items; at times, these are blind tasted. Yields must be worked out to assess feasibility, and costing is the final step that ushers in our procurement and marketing goals. As a Chef, I am about quality first and foremost.
We do trials and then test, firstly 10 portions, then 100 portions. Our IPD Department then joins us for further development and along with the QA team we examine a suitable flow process. Tasting sessions occur with a minimum of 5 sessions under real-life business-like conditions. For an airline, we must cook-chill- plates then regenerate them under the same conditions as in an aircraft…We even have a Simulated Aircraft Cabin (SAC) to help test food at 30,000 feet! Those outside the industry may not be aware but our taste buds seek out differences when dining at low humidity and within the cabin pressurisation. An example of outside airline food design, is when we develop food for other vendors. Again, there are numerous trials, we host taste panels to assess and refine…our customer is our end focus and each step of the journey is all designed to improve, refine and celebrate the final food choice for our valued consumer.
How does SATS nurture creative energy and aspiration in its team of developing chefs?
Our SATS slogan is ‘Feeding and Connecting Asia’, however, this has been broadened to include funky, modern euphemisms like “Ghost/Dark/Cloud Kitchens”; basically, a place to start the work that may be finished elsewhere. SATS analyses the global market – not just Airline market. We reach out to many areas way beyond the aircraft industry to determine how to ensure the growth of the business and the future for all our staff.
Interestingly enough, it is the chefs in all our sections that play a vital role in the major development for customers; be that from Airlines, QSR, Export or International hotels. Our boundaries are limited only by our minds, for the wise chef knows the world of food is constantly evolving and so must we.
In summary, it is clear that Rick Stephen is an icon within the culinary profession; he has harnessed art and innovation with the practical success of know how and expertise. The world speaks to his success of partnering with promising individuals and a company that supports growth without the expense of quality. It has been a pleasure to continue business with Rick, supplying his innovation with equipment that helps achieve his SATS’s vision. It is our hope you are inspired, encouraged and find solidarity in the aspirations of SATS and Rick Stephens, to keep your dream for food technology and quality alive. Breathe deep his vision for a satisfied customer who experiences food production at its peak of driven conception to delivery.
This article was originally published by Regethermic.
Eid al-Fitr marks the end of Ramadan, the holy month of fasting in the Muslim faith. It means ‘Festival of Breaking the Fast’. Typically lasting two or three days, the festival centers around family, forgiveness, and gratitude, with good food to tie it all together.
Eid al-Fitr is the one day in the Islamic calender when fasting is forbidden. Families and friends enjoy a sumptuous spread of the finest regional dishes and favorite family recipes. Also known as Meethi Eid, or ‘Sweet Eid’, the celebrations include delicious sweets to delight young and old alike.
We’ve rounded up 4 recipes from the Worldchefs community to give you a taste of one of the most celebrated festivals around the globe.
Eid Mubarak and Bon Appétit!
Rose Balaleet from Chef Sabeen Fareed
This first recipe comes to us from Sabeen Fareed, a Patissier and instructor at the renowned International Center for Culinary Arts Dubai, a Worldchefs Education Partner.
Balaleet is a sweet and savory dish, made of sweet vermicelli topped with savory egg and enjoyed hot or cold. With traditional Eid al-Fitr breakfasts being a sweet start to the special day, this is a favorite Eid delicacy.
https://youtu.be/cKON_79sKns
Ingredients:
For the Noodles
1 cup vermicelli
2 tbsp rose syrup
Rose colour, as required
For the Milk Sauce
100 ml evaporated milk
25 gm unsalted butter
4 tbsp sweetened condensed milk
1 pinch of cardamom
For the Egg Crepes
2 eggs, beaten
Salt, to taste
Oil, for making the crepes
2 tbsp cream chunks
2 tbsp ricotta cheese
Crisp vermicelli, as required
Mixed nuts, cropped, as required
Instructions:
In a pan, boil the vermicelli noodles for 3-4 minutes or till done. Remove in a bowl and add in the rose syrup and mix and reserve.
In a saucepan, heat the evaporated milk and butter, add in the cardamom and saffron, and mix in the condensed milk.
Pour this sauce on top of the vermicelli and set aside.
Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs with Saffron. Tip the pan in order to spread the uncooked egg into a thin crepe. When dry on top, flip the omelet over and cook for an additional minute.
Serve the vermicelli with Omelet, cream chunks, cottage cheese, crisp vermicelli, and chopped nuts.
Lamb Harees from Chef Musabbeh Al Kaabi
For Musabbeh Al Kaabi, Executive Oriental Chef at Jumeirah Hotels & Resorts and Worldchefs judge, harees were one of three special dishes his family ate for Eid. A wheat and meat porridge, his family served it alongside whole baby lamb mashwi, slow-roasted in a sandpit for hours.
“I’ve got endless memories of Eid. One of them was when we were all together one Eid, and we prayed together as a family early morning. The best [Eid] feeling is when the families get together and wish each other, and enjoy the best home-cooked cuisines by our Michelin chefs — our mothers!”
Ingredients:
• 1kg Lamb, bone-in • 800g pearl barley or wheatberries • 1tsp ground cardamom • 20ml local ghee • 2l water
Instructions:
Wash the barley and soak it overnight in water.
In a pot, bring the water to a boil. Add the barley and cook for 45 minutes. Add the lamb and continue cooking for two hours on a slow flame.
Add the cardamom and season to taste with salt and pepper. Cook for another 20 minutes.
Remove it from the heat and debone the meat. Blitz the mixture to a porridge-like consistency. Top with ghee before serving.
Murgh Mussalam from Chef Dirham Haque
For New Delhi native Dirham Haque, he looked to royal Awadhi cuisine to define his festive feast. Mussalam denotes a dish which has something whole cooked together in a rich gravy. For this recipe, he stuffs and trusses a whole baby chicken before baking it with saffron, rose, nuts and onions.
“As children, we began Eid by getting ready in new clothes, followed by the morning Eid prayers, and friends and relatives coming over. We were given Eidi or spending money, and a sinful lunch and dinner followed. There would be three or four types of seviyan, lamb liver masala, lamb biryani, gosht korma, boti kebabs and shammi kebabs, all especially prepared from the fresh slaughter of that day.”
Ingredients:
For the Chicken • 1 whole chicken (450g) • 20ml malt vinegar • 30g ground Kashmiri red chillies • 3tsp ginger paste • 2tsp garlic paste
For the Stuffing • 75g chicken mince • 1 medium onion, chopped • 1 medium tomato, chopped • 20g granular khoya • 2tsp rosewater • Pinch of saffron • 2tsp almond flakes • 1 egg, boiled • 2tsp almonds, fried • 2 tsp cashews, fried • 2tsp raisins, fried • Ghee, for frying
Instructions:
1. Clean the whole chicken thoroughly. Remove the wings, cut the passing snoar, remove the gizzard.
2. Rub the whole chicken with a mixture of 3 teaspoons of salt, ground red chillies, malt vinegar and ginger and garlic pastes. Allow to marinate for six hours in the fridge.
3. In a pan, separately fry the onions and garlic cloves until golden brown and grind to a paste. Set aside. Repeat with the almonds, cashews and grated coconut, frying each separately before grinding.
4. To make the gravy, in a pan, add the ghee, green cardamom, cloves, mace, bay leaf and allow to crackle. Add the ginger and garlic pastes and curd and saute for a few minutes. Add the pastes of fried onion and garlic. Cook for 10 minutes, then add the tomato puree, nut and coconut paste and cook until the oil separates.
6. Preheat the oven to 180 degrees Celsius.
7. Infuse the saffron in 50ml warm water for about 20 minutes. Divide into half, and soak the almond flakes in one portion.
8. To make the stuffing, in a pan, add some ghee. Add the chopped onions and tomatoes, and khoya and saute well. Add fried almonds, cashews and raisins, rose water, saffron water (without almond flakes) and chicken mince. Cook until done.
9. Stuff the whole chicken with the mince mixture, truss properly and fry in hot oil until brown. Pour the gravy on top of the chicken and roast in the oven for 15 minutes at 180 degree Celsius. Garnish with boiled egg, and saffron-soaked almond flakes.
Chai Date Roulade by Pastry Chef Malavika Raghavan
For this last recipe, we return to ICCA Dubai. Graduate and Certified Pastry Chef Malavika Raghavan’s dessert of choice transports you to Arabia.
“There is so much nostalgia quite literally rolled into this dessert with a rich generous date filling sandwiched between layers of tender cake reminding you of another childhood favourite – Mammoul. This dessert is guaranteed to transport you to that feeling of Dubai in the 90’s, eating dirham supermarket snacks in the heat of the desert sun.”
https://youtu.be/0CX_bvzJlWk
Ingredients:
For the Cake
3 egg whites
45 gm caster sugar
3 egg yolks
15 gm caster sugar
1 tsp vanilla
30 gm all purpose flour
15 gm corn flour
3 ml milk
30 ml oil
½ tsp pumpkin spice mix
For the Filling
200 gm date paste
For the Topping
100 ml whipping cream
1 tsp black tea
Whole spices, as required
Pitted dates, as required
10 gm icing sugar
Almonds/apricot, as required
Gold leaf for garnish (optional)
Instructions:
Preheat the oven to 160°C. Line a 21 x 34 cm baking dish with parchment and set aside.
In a large bowl, whisk the 3-egg white, until foamy. Then add the sugar gradually and whisk until the egg whites are shiny and have reached stiff peak consistency.
In another bowl, beat the egg yolks and sugar until pale. Add in the milk, spices, and oil and combine. Finally fold in the sifted all-purpose and corn flour.
Scoop 1/3 of the Egg white mixture and mix into the egg yolk mixture.
Pour this into the rest of the egg whites and fold carefully so the mixture is combined but still light and airy.
Pour into the prepared cake pan, smooth the cake batter to make sure it’s even. Tap the pan to remove any additional air pockets and bake for 25 mins at 160 °C until golden brown.
Once cooled, easy out the cake from the baking pan, peel off the parchment and spread a thin even layer of the date paste.
With the short end facing you, roll the cake to form a log. Chill the cake in the fridge for 2 hours.
While the cake is chilling – prepare the karak cream by bringing cream, spices and tea to a boil. Let the flavours seep into the cream for 10 mins, then strain and cool the cream in the fridge.
Using an electric hand whisk, whip the cream in a bowl with icing sugar until you get stiff pipeable peaks.
Fill the cream into a piping bag with a rose tip. Remove the chilled cake, trim the edges to reveal the spirals.
Decorate the top of the cake with rosettes of karak cream, top with stuffed dates and gold leaf.
How can chefs prepare to reopen restaurants post-coronavirus? We’ve rounded up a few key resources to help you prepare to open your doors again.
A major Hong Kong hospitality group has released a “Covid-19 Playbook” to help other restaurateurs get back to business safely. A resource for chefs like Momofuku’s Dave Chang, the document details how Black Sheep Restaurants, with 26 locations and 1,000 employees, is operating in this new landscape. With 17 pages of detailed advice and strategies, it’s described as a “manual on how we are attempting to get on top of the situation, stay ahead of the curve, and come out the other end of it as a team with our values intact.”
The playbook includes best practices like handwashing and sanitation of all surfaces every 30 minutes as well as deep cleaning every ten days; how to help staff who may not be able to communicate in the local language; eliminating or limiting travel by team members between restaurants; and other advice. Among other things, Black Sheep says that owners should make all guests sign a health-declaration form, with contact details, and turn away those who decline to do so. Their restaurants are currently only seating every other table, but they say they also recognize that “physical distancing is going to be part of the ‘new normal’ for the foreseeable future.”
You can find Black Sheep Restaurant’s SOP and guide to reopening via this link.
The National Restaurant Association has also created a guide in collaboration with representatives of the FDA, academia, the Conference for Food Protection, Ecolab, public health officials and industry representatives. They’ve developed a set of opening and operating guidelines to help restaurants return to full operation safely when the time comes. Their COVID-19 Reopening Guidance offers direction and provides a framework for best practices as restaurant operators reopen.
The guidelines also encourage anyone in charge to have an up-to date ServSafe Food Manager certification and to offer food handler training for employees. The National Restaurant Association Educational Foundation is offering this for free at www.servsafe.com.
Meanwhile in the Golden State, Governor Gavin Newsom has announced California’s guidelines for reopening of restaurant dining rooms. The broad PDF outlining industrywide guidance lays out “guidance for dine-in restaurants, brewpubs, craft distilleries, breweries, bars, pubs, and wineries to support a safe, clean environment for workers and customers.” A more specific checklist of necessary duties and tasks for restaurants was also released, and can be found here.
In the US alone, the National Restaurant Association estimates the restaurant industry lost $80 billion through April, and could lose $240 billion by the end of the year.
For inspiring words during these unprecedented times and for more insight on the future of the restaurant industry post-COVID, check out World on a Plate Episode 2: For the Future of Restaurants, Tomorrow Begins Today with Chef Paul Sorgule. Chef Paul provides guidance on what to expect, potential solutions, and more.
We want to hear your story. To share how COVID-19 has impacted you, get in touch via this link.
For more updates and resources from around the globe, visit our COVID-19 Resource Hub.
ORGANIZED BY: THAILAND CHEFS ASSOCIATION AND THAILAND CULINARY ACADEMY
ENDORSED BY: WORLD CHEFS WITHOUT BORDERS
CHEFHUG hired packing team who lost their jobs or income to pack 4000 rice boxes per day / 800 boxes per hour / for total of 5 rounds.
PARIS: May 12, 2020
With months of lockdown in Thailand due to the global pandemic caused by COVID-19, many people suffered loss of income and some do not even have enough money to purchase milk powder or even a meal during the lockdown. The food service industry has been severely affected, causing many cooks and chefs to lose their jobs, which for many of them is the main life support for their family.
To be able to recover quickly and assist those fellow colleagues seeking short term income and serve short term hot meals to those affected during or after the lockdown, the Thailand Chefs Association and Thailand Culinary Academy have organized a Chef Social Responsibility (CSR) Project called CHEFHUG under the endorsement of World Chefs without Borders (WCWB).
CHEFHUG is a cook off event being held from 11 May 2020 to 20 May 2020, when 40,000 meals will be prepared in the period of 10 days and delivered to 50 districts in Bangkok. Each day 4,000 portions of Rice box will be delivered to 5 districts/communities. The goal of CHEFHUG is to provide hot meals and create short term income for people that were affected causing low or no income due to the COVID-19 lockdown. By hiring the cooks, packing team, distribution team, and taxi drivers, temporary income is created and will support the small wet market seller and small foodservice suppliers. Each day 20 cooks, 20 packing staff, 20 taxi driver and 20 distribution staff will be hired by CHEFHUG to perform the entire operation with the supervision from both organizations.
Proper social distance guidelines will be enforced during the 10-day CHEFHUG cookoff operation from cooking, packing, deliver and distribution team. Although free hot meals will be distributed, the fundamental rule as cooks or chefs will not be ignored, food safety. All serving meal boxes will be recyclable and proper managing of ingredients and zero waste will be maintained.
To kick start this meaningful event, Thailand Chefs Association and Thailand Culinary Academy have contributed 200,000-baht or 6300 Euros each and together with the support from some passionate companies and individuals, the entire cost of the project is estimated at 1,600,000 baht or 50,000 Euros. The funds contributed from both organizations are funds previously reserved for an international culinary competition. They both strongly believe that with the current COVID-19 global pandemic, many livelihoods have suffered, and helping their fellow colleagues and communities to recover and survive is their 1st priority rather than enhancing their culinary skills.
Although the entire CHEFHUG project is only scheduled for 10 days, should additional donations be provided, cook off operations will be extended based on the amount received.
WCWB Chairman Willment Leong stated, “On behalf of WCWB, I would like to thank you for recognizing CHEFHUG and the WCWB CSR efforts in Thailand. We are willing to share our entire operation manual to those National Chef Associations that are willing to perform the same concept as CHEFHUG”.
He further stated, “Sincerely on behalf of World Chefs without Borders, I would like to encourage your Chef Association to create some kind of COVID-19 recovery relief effort to assist those that are wearing the same chefs jacket like us and/or at the same time prepare and serve meals to those that are in need, or plan any activity to aid in COVID-19 relief recovery. Let us all share: #wcwbcovid19recovery
FIND YOUR INSPIRATION THROUGH SHARING DURING THIS DIFFICULT TIME
Contact: CHEF WILLMENT LEONG, WCWB Chairman [email protected]ldchefs.org ChefHug Thailand Project, Overall operation team leader Thailand Culinary Academy, Chairman Thailand Chefs Association, Vice President
Times of Crisis become Times of Opportunity in Mexico
Paris, 4th of May 2020 – “The times of crisis are times of opportunity as 126 Pre-Commis Chefs complete Worldchefs Academy free online course,” stated President Rodrigo Ibáñez Rojas of the National Association of Professional Chefs of Mexico A.C.
The arrival of COVID-19 in Mexico is one of the biggest challenges the hospitality industry has faced: tourists who cancel, restaurants with empty tables, and closed travel agencies. However, the impact has reached many more areas that are indirectly involved in the industry: education.
Students from some universities in Mexico, convened by the National College of Professional Chefs of Mexico AC, carried out the first international online certificate and badge offered by Worldchefs Academy, created to standardize the level of knowledge and skills of cooks and chefs in a global context, which will allow them to better perform operational positions in any company in the industry around the world.
The food and beverage industry requires more and more chefs with globalized knowledge, so getting the training now will allow them to have additional resources that complement and reaffirm their skills and knowledge towards a level of excellence.
The result for this first occasion has been 126 new students receiving their Pre-Commis Chef certificates and badges.
We are hopeful that more students and professionals in the industry will be interested in this free program offered by Worldchefs Academy.
En Español: Los Tiempos de Crisis son Tiempos de Oportunidad Mientras
París, 4 de mayo de 2020 – “Los tiempos de crisis son tiempos de oportunidad mientras 126 Pre-Commis Chefs completan el curso en línea gratuito de la Academia Worldchefs. “ declarado Presidente Rodrigo Ibáñez Rojas del Colegio Nacional de Chefs Profesionales de México A.C.
La llegada del COVID-19 a México es uno de los mayores desafíos a los que la industria de la hospitalidad se ha enfrentado: turistas que cancelan, restaurantes con mesas vacías y agencias de viajes cerradas, sin embargo, el impacto ha llegado a muchas más áreas que, indirectamente, están involucradas en la industria: la educación.
Alumnos de algunas universidades de México, convocados por el Colegio Nacional de Chefs Profesionales de México A.C., realizaron la primera certificate internacional en modo online ofrecida por la Worldchefs Academy, creada para estandarizar el nivel de conocimientos y las habilidades de cocineros y chefs en un context global, que les permitirá desempeñar de mejor forma puestos operativos en cualquier empresa del ramo en el mundo.
La Industria de Alimentos y Bebidas a nivel mundial requiere cada vez más chefs con conocimientos globalizados, por lo que obtener la capacitación ahora les permitirá contar con recursos adicionales que complementen y reafirmen sus habilidades y conocimientos hacia un nivel de excelencia.
El resultado para esta primera ocasión ha sido que 126 nuevos estudiantes recibieran sus Pre-Commis Chef certificados e insignias.
Esperemos que haya más estudiantes y profesionales de la industria se interesen en este programa que Worldchefs Academy ofrece de manera gratuita.
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