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Press Releases

Electrolux Professional Renews as a Worldchefs Premium Partner

Electrolux Professional Renews as a Worldchefs Premium Partner

  • Electrolux Professional has renewed as Worldchefs Premium Partner, continuing a longstanding collaboration centered around the Art & Science Come Together program.
  • Art & Science Come Together will expand to include the development of a digital resource centre hosted by Worldchefs.
  • Leveraging resources in new ways, the partnership will deliver key skills to culinary professionals and build resilience in the industry. 

Paris, 16 of May 2022 – Electrolux Professional has renewed as Worldchefs Premium Partner. Celebrating 120 years of tradition, experience, and innovation, Electrolux Professional has been at forefront in offering sustainable, ergonomic, and customer-friendly solutions. The Worldchefs partnership renewal marks the continuation of a longstanding collaboration centered around the Art & Science Come Together program.

Launched in 2014, Art & Science Come Together aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology of the leading manufacturer’s commercial cooking solutions. Designed to empower chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry, Art & Science Come Together helps kitchens across the globe to develop more streamlined cooking processes.

Through a series of hands-on workshops, the Art & Science program has brought chefs together at worldwide Electrolux Centers of Excellence to explore innovations in culinary technology. With varying themes from Barbecue and Sous-Vide to Ergonomics and Hygiene, each workshop focuses on how chefs can cut food waste, build a leaner workflow, and optimize efficiency to reduce stress within the kitchen environment.

The chef-centered program will enter a new phase with the partnership renewal, including the development of a digital Art & Science Come Together resource centre hosted by Worldchefs. Response to the needs of chefs and consumers, the partnership’s strategic direction will provide culinary professionals with the tools and skills to navigate an ever-shifting post-COVID reality and build resilience in the industry. 

“Worldchefs is proud to renew our partnership with Electrolux Professional. Their inclusive, chef-centric approach to innovation, continuous push for excellence, and bold sustainability commitments are just a few reasons why they have been a natural collaborator and key supporter of Worldchefs,” says Ragnar Fridrikkson, Worldchefs Managing Director. “Electrolux Professional’s dedicated chefs around the world add so much value to our community and we look forward to expanding our partnership to provide new resources for the future.”

To learn more about Electrolux Professional, watch the Sustainable Kitchen Design episode of the Sustainability Around the World webcast with guest Michele Cadamuro, Head of Design and Innovation at Electrolux Professional.

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

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Press Releases

Worldchefs & Worldchefs Academy Welcome Saudi Airlines Catering Company as Premium Sponsor 

JEDDAH May 13, 2022

As part of a dynamic Premier Sponsorship focusing on training and certification, Worldchefs and Worldchefs Academy will provide valuable support towards the culinary education and training initiatives of Saudi Airlines Catering Company, an integral part in the development and launch of its Culinary Academy in Jeddah, the Kingdom of Saudi Arabia.

Join us in welcoming, Dr. Rashed Alarfaj, SACC Vice President of Health, Security & Standards Control as a guest motivational speaker for the upcoming Worldchefs Congress & Expo 2022 in Abu Dhabi,  UAE from 30 May to 2 June 2022. Visit www.worldchefscongress.org

Saudi Airlines Catering Company (SACC) was established in 1981 to provide catering services to the Kingdom’s National Airline. SACC has since blossomed into a broad and diversified enterprise offering a full suite of food and beverage, retail, hospitality, and support services to local and international clients.

Over the years, SACC has pressed forward with its program of continuous improvement and innovation, as well as streamlining its operations to meet growth in demand and to achieve operational efficiencies.

SACC continues to rigorously pursue its fundamental mission, helping clients develop and deliver hospitality concepts and services of the highest standards, based on its core values of commitment to quality, cost effectiveness, teamwork, and dedication to customers.

While maintaining its leading position in the domestic airlines catering industry, SACC is also committed to a strategy of diversification to seize emerging growth opportunities, reduce reliance on a single revenue stream and generate additional value for its shareholders.

SACC’s Mission is to excel as a market leader through continual process improvement, innovation, and timely response for its’ customers’ best interest.

SACC’s Values include customer orientation, team spirit, transparency, sustainability, and commitment to quality.

For more information on Saudi Airlines Catering Company visit www.saudiacatering.com


Twitter: CateringSaudia | Instagram: cateringsaudia |LinkedIn: CateringSaudia

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Blog

Does adding natural antioxidants in cooking oil help?

Cooking oils have been around for most of human history. It is indisputably a fantastic medium used to transfer heat to food, facilitating cooking processes. As the food is being cooked, the oils help to enhance the qualities of the food making it more palatable and appealing to us. We fry, bake, and grill foods with oils, with the intention to relish our desire for crispy, and crunchy food textures. Let’s be honest, without cooking oils, not only will we compromise the texture of our home-cooked delicacies, but also the taste. In general, a cook would admit that cooking oils help to enhance the texture, taste, and flavour of food. Besides that, cooking oils provide the calories we need to run our day-to-day affairs and some of them are actually rich in fat-soluble vitamins. Palm oil for example, is rich in Vitamin E tocotrienols .Without the administration of fats or oils into our body, fat-soluble vitamins A, D, E and K may not enter our system and nourish us with its many benefits. This is why we should not underestimate our cooking oils as they help facilitate the vitamins’ absorption.

Unfortunately, as heat is transferred to foods during cooking, undesirable chemical reactions occur.  For example, during the frying process, hydrolysis, oxidation, and polymerisation take place. These reactions result in the formation of volatile and non-volatile compounds that can lower oxidative stability, thereby the quality of both oil and food. Unpleasant odours, flavours, and colours can be imparted to the food as well as the oil, and also limit the re-use of the oil (Choe and Min, 2007). However, this can be slowed down or prevented entirely by adding antioxidants to the frying oils (Che and Tan,1999).

What does an antioxidant do?

An antioxidant interrupts the oxidation process by stabilizing fatty acid, which makes them less reactive with oxygen. Surprisingly, natural ingredients like herbs contain numerous phenolic compounds which may act as antioxidants (Kaur and Kapoor, 2002). Additionally, it was discovered (Negishi et al. , 2003) that natural antioxidants such as those from the extracts of rosemary, tea, sage, oregano, and barley seeds have high antioxidant activity at frying conditions, thus effective in slowing down these undesirable chemical reactions.

It has been reported that compounds such as tocopherols, carotenoids, alkaloids, flavonoids, and diarylheptanoids found in herbs interact with existing tocopherols and tocotrienols in palm oil that may cause an effect that enables the oil to last longer. Pandan leaves, kaffir lime leaves, curry leaves and turmeric leaves have shown antioxidant effects towards palm oil during frying (Idris et al.,2008). Nor et al. (2008) tested the effects of using pandan leaf extract as antioxidant on palm oil during deep-frying. Oxidation of the palm oil used decreased with an increase in the concentration of pandan extract in the oil. The study demonstrated that the addition of a natural antioxidant such as pandan, enhances oxidative stability of cooking oil during deep-frying.

In another study by Hamad et al. (2017), it was found that palm oil fortified with turmeric spice had the highest value of phenolic compounds compared to palm oil fortified with paprika, thyme, and cumin. Phenolic compounds are plant-derived compounds that possess high antioxidant activity and other benefits such as antimicrobial and anti-inflammatory properties.  Tumeric contains a compound called curcumin which has been shown to exhibit antioxidant properties and thus has the potential to fight against various diseases. Overall the same study showed that oxidation stability increased after treatment of palm oil with turmeric, paprika, thyme, and cumin. The study proves that the addition of natural antioxidants in cooking oil especially palm oil would help with the improvement of cooking processes and overall quality of the food and oil.

Antioxidants found in palm oil

Vitamin E tocotrienols is abundantly found in palm oil and its derivatives especially red palm oil. Vitamin E tocotrienols is an excellent antioxidant that has been proven to provide multiple health benefits such as neuroprotection, inhibition of cancer cells proliferation, protection against bone disease as well as prevention of oxidative reaction on skin and hair. And research studies done on palm oil derived tocotrienols have proven these benefits. Carotenoids, a compound that will be converted to Vitamin A when consumed, is another antioxidant abundantly found in red palm oil. It’s what gives the red palm oil its rich orangey red colour. Red palm oil can be used for low heat cooking processes such as shallow frying and even incorporated in mixtures to make baked goods. In fact, red palm oil, which comes from the flesh of the oil palm fruit, contains the most carotenoids in comparison to other fruits and vegetables.

Evidently, with the presence of antioxidants such as Vitamin E tocotrienols and carotenoids, palm oil is already a stable cooking oil to begin with. The addition of natural antioxidants that interact with antioxidants found in palm oil will definitely enhance the cooking oil’s oxidative stability and further improve cooking qualities. Furthermore, palm oil is incredibly versatile and can be used for various food applications. And this is contributed by its thermal and oxidative stability. Palm oil is used for making shortening, dairy fat replacer, margarine, Vanaspati, ice cream, vitamin E supplement, cooking oil, and cocoa butter substitute.

References:

  1. Che Man Y. B., Tan C. P. (1999). J American Oil Chemists’ Society 76: 331-339.
  2. Choe E., and Min D. B. (2007).J Food Science.72(5): 77-86.
  3. Hamad, M. N. F., Taha, E. M., Mohamed, W. M. (2017). Indian J Dairy Sci, 70, 1.
  4. Idris, N. A., Fatihanim, M. N., Razali, I., Suhaila, M. and Hassan, C. Z. (2008). In Proceedings of Product Development and Nutrition Conference: PIPOC 2007 International Palm Oil Congress: Palm Oil: Empowering Change. Malaysian Palm Oil Board.
  5. Kaur, C., and Kapoor, H.C. (2002). International Journal of Food Science & Technology. 37. 153 – 161. 10.1046/j.1365-2621.2002.00552.x.
  6. Negishi H., Nishida M., Endo Y., Fujimoto K. (2003) .J American Oil Chemists’ Society .80: 163-166.
  7. Nor F. M., Mohamed S., Idris N. A., Ismail R. (2008). Food Chemistry.110: 319-327.

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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Congress

Worldchefs Congress in Abu Dhabi Awaits Junior Chef of Wales Winner

Worldchefs Congress in Abu Dhabi Awaits Junior Chef of Wales winner

Wales, 17th of February 2022 – A chance of a lifetime trip to the Worldchefs Congress 2022 in Abu Dhabi is part of the attractive prize awaiting the winner of the Junior Chef of Wales final next week.

Five Welsh chefs will be showcasing their skills in the final on Thursday next week at the Welsh International Culinary Championships (WICC), hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.

The prestigious Junior Chef of the Wales contest is organized by the Culinary Association of Wales (CAW).

The finalists are Katie Duffy, 17, an apprentice at Stradey Park Hotel, Llanelli, Stephanie Grace Belcher, 21, from Abergavenny, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, Falon Bailie, 17, from Three Cocks, apprentice chef de partie at Foyles of Glasbury, Glasbury, Dalton Cain Weir, 22, from Llandudno, head chef at Watson’s Bistro, Conwy and Cai Morris, 21, from Llandegfan, chef de partie at The Bull, Beaumaris.

The five chefs will have three hours to prepare and cook a three-course meal for four people, including mostly Welsh ingredients, a seafood starter or fish appetizer will be followed by a main course featuring one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.

Apart from claiming the prestigious Junior Chef of Wales title and dragon trophy, the winner will have a chance to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with Culinary Association of Wales delegates.

The winning chef will also qualify for the semi-finals of the Young National Chef of the Year contest, organized by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.

The winner will be announced at a the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.

Stephanie, whowill be making her culinary competition debut, gained valuable experience when she was 17 by doing stages at Michelin starred restaurants in London including Angela Hartnett’s Café Murano.

She previously worked at Llangoed Hall, Llyswen where she progressed from commis chef to chef de partie and achieved a Foundation Apprenticeship in Hospitality and Beverage.

She attributes her classical cooking style with modern influences to her time at Cardiff and Vale College’s The Classroom restaurant and names chef Angharad Challoner as the greatest influence on her career to date

Stephanie’s ambition is the run her own sustainable, self-contained restaurant on her parents’ farm.

“I am going into the final with the ambition to win but, honestly, it’s an achievement to even make it to this stage considering it’s my first ever culinary competition,” she said. “So long as I do my dishes proud, I will be very happy.”

Katiefrom Llanelli, has followed in the footsteps of her mum, who worked front of house at Stradey Park Hotel. Katie. Describing her strengths as being organized and a quick learner, she is working towards AAA Chef Level 2 with Cambrian Training Company.

She is making her debut in the Junior Chef of Wales final but has competed in Future Chef and Rotary competitions in the past. Her ultimate ambition is to open her own restaurant, which will be a patisserie by day and restaurant at night.

“I am so happy to have made it to the final and would be really chuffed if I won,” said Katie.

Cai Morris, who has achieved a Foundation Apprenticeship in Professional Cookery through Grŵp Llandrillo Menai, says: “This is my first competition and I’m going for the experience and to showcase my skills,” said Cai. “Winning would make me much more confident.”

Having previously worked at the Buckley Hotel, Beaumaris, Chateau Rhianfa, Menai Bridge and Gaerwen Arms, Gaerwen, he describes his cooking style as classic with a modern twist. 

He says the biggest influence on his career to date is his current head chef, Jason Hughes and his ambition is to progress as far as he can as a chef and open his own restaurant in Wales in the future.

Falon, who is working towards a Professional Cookery Level 2, is currently acting head chef at Foyles of Glasbury, Glasbury.

He describes his developing cooking style as classic with a twist and his ambition is to become the youngest head chef with a Michelin star.

“I hope my dishes go down brilliantly with the judges in the final,” said Falon, who is making his competition debut. “It would be great to win and get my name out there.

“I will be cooking scallops with a twist as my starter, fillet of Welsh Beef as main course and a dessert inspired by a Bryn Williams masterclass.”

Dalton has competed internationally with the Junior Culinary Team Wales and his individual competitions include Future Talent in Holland and gold medals at Skills Wales and the Wales International Culinary Championships.

He has Hospitality and Catering Levels 1 and 2, Kitchen and Larder and Patisserie and Confectionery at Level 3 and a Foundation Degree in Culinary Arts, all through Grwp Llandrillo Menai.

Dalton describes his cooking style as classic with a modern twist and says the biggest influence on his career to date has been Marco Pierre White’s philosophy on food. His ambition is to travel as a chef and to work at a top international restaurant.

“I am hoping to win the Junior Chef of Wales final, having seen how the competition works,” he said. “I have created my own menu using quality, local ingredients and hope it all turns out as well in the final as it has done in practice.”

The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales, Grŵp Llandrillo Menai, Cambrian Training Company, Roller Grill and Ecolab.

Finalist profiles:

Stephanie Belcher

Stephanie Belcher, 21, from Abergavenny, who is sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, will be making her culinary competition debut.

She previously worked at Llangoed Hall, Llyswen where she progressed from commis chef to chef de partie and achieved a Foundation Apprenticeship in Hospitality and Beverage.

When she was 17, she gained valuable experience by doing stages at Michelin starred restaurants in London including Angela Hartnett’s Café Murano.

A former pupil of Ysgol Gyfun Gwynllyw, Pontypool, Stephanie is a fluent Welsh speaker. She attributes her classical cooking style with modern influences to her time at Cardiff and Vale College’s The Classroom restaurant and names chef Angharad Challoner as the greatest influence on her career to date

She identifies her strengths as her ability to remember cooking techniques in detail and staying calm under pressure. 

Her favourite ingredient is cacao and favourite dishes are: starter, shellfish; main course, Welsh Black Beef and dessert, apple galettes. Favourite restaurant is The Gaff, Abergavenny.

Stephanie’s ambition is the run her own sustainable, self-contained restaurant on her parents’ farm.

Katie Duffy

Katie Duffy, 17, from Llanelli, is an apprentice at Stradey Park Hotel, Llanelli, where she is working towards AAA Chef Level 2 with Cambrian Training Company.

She has followed in the footsteps of her mum, who worked front of house at Stradey Park Hotel. Katie, who describes her strengths as being organised and a quick learner, is developing her cooking style and likes to experiment with ingredients and flavours.

Here favourite dishes are: starter, duck; main course, Welsh Lamb and dessert, souffle. She says the biggest influence on her career to date has been her supportive family.

She is making her debut in the Junior Chef of Wales final but has competed in Future Chef and Rotary competitions in the past.

Her ultimate ambition is to open her own restaurant, which will be a patisserie by day and a restaurant at night.

Cai Morris

Cai Morris, 21, from Llandegfan, is chef de partie at The Bull, Beaumaris and has achieved a Foundation Apprenticeship in Professional Cookery through Grŵp Llandrillo Menai.

He has previously worked at the Buckley Hotel, Beaumaris, Chateau Rhianfa, Menai Bridge and Gaerwen Arms, Gaerwen and describes his cooking style as classic with a modern twist. His strengths are being organised and knowledgeable.

He loves cooking with fresh, local produce and his favourite dishes are: starter, mackerel; main course, secondary cuts of Welsh Lamb and Welsh Beef and dessert, panna cotta.

He says the biggest influence on his career to date is his current head chef, Jason Hughes and his ambition is to progress as far as he can as a chef and to open his own restaurant in Wales in the future.

Falon Bailie

Falon Bailie, 17, from Three Cocks, near Brecon, is an apprentice chef de partie and currently acting head chef at Foyles of Glasbury, Glasbury. He previously worked as a chef in Germany while he father was working at the time.

He describes his developing cooking style as classic with a twist and identifies his strengths as communication and kitchen management. He loves cooking with fish and his favourite dishes are: starter, scallops; main course, risotto and dessert, trio of lemon.

He says the greatest influence on his career to date are his parents and his ambition is to become the youngest head chef with a Michelin star.

Dalton Weir

Dalton Weir, 22, from Llandudno, is head chef at Watson’s Bistro, Conwy and a member of the Junior Culinary Team Wales.

During his career to date, he has worked for Home Cooking, Llandudno and done a stage at The Elephant Restaurant, Torquay. He has Hospitality and Catering Levels 1 and 2, Kitchen and Larder and Patisserie and Confectionery at Level 3 and a Foundation Degree in Culinary Arts, all through Grwp Llandrillo Menai.

Dalton describes his cooking style as classic with a modern twist and says his strengths are being organised and calm under pressure.

He loves cooking with fresh, local produce and his favourite dishes are: starter, seafood; main course, Welsh Lamb and dessert, apple crumble. His favourite restaurant is Rogan & Co, Cartmel and says the biggest influence on his career to date has been Marco Pierre White’s philosophy on food.

Dalton has competed internationally with the Junior Culinary Team Wales and his individual competitions include Future Talent in Holland and gold medals at Skills Wales and the Wales International Culinary Championships.

His ambition is to travel as a chef and to work at a top international restaurant.

-END-

For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.

Learn more about the Global Chefs Challenge and meet the other competitors at https://www.globalchefschallenge.org

Categories
Blog

How to Teach a Generation Z Student

How to Teach a Generation Z Student

This article was originally published in Issue 29 of the SA Chefs Magazine.

Elsu Gericke, Head of Education and Development at SA Chefs, has some advice on how to train and work with our future culinary leaders.

Training institutions across the country are gearing up to receive a fresh intake of eager students in 2022. The uncertainty and loss of the last couple of years are still weighing heavy on the minds of our future culinary leaders, and yet these students are still determined to follow their dreams and make their mark in kitchens around the globe. I wanted to have a look at who these young chefs are and highlight some of their generation’s characteristics to better understand how they learn and what we can expect from them during their training and in our workplaces.

THEY ARE DIGITAL NATIVES

Generation Z is the first true digital native generation. Born into a world where the internet and smartphones are the norm, this generation relies heavily on information from the internet and social media for everything from food choices, research, and trends. 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.

THEY WELCOME DIVERSITY

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 As the most diverse generation to date, Gen Z easily relate to people of all races, religions and backgrounds and they not only welcome it but expect it in their professional and personal lives.

THEY CRAVE FINANCIAL SECURITY

They have witnessed their parents struggle financially during the 2007 to 2009 recession as well as the current Covid pandemic. As their families prioritised financial health over professional fulfilment, they crave security – and their choices reflect this.

THEY ARE ENTREPRENEURS

Entrepreneurship and a desire for independence is at an all-time high. Many members of this generation have seen how quickly a job can be lost, even one with a seemingly stable company. As a result, they’re choosing career paths that will pave the way to self-employment. Several other traits also influence the way these students behave and absorb ideas – these include environmental consciousness, a desire for human interaction and taking care of their mental health.

TIPS FOR TEACHING GEN Z

Taking all of these factors into account, lecturers and training providers can adopt various teaching methods to ensure their culinary students stay engaged and ultimately become the chefs we want them to be.
• Communicate continuously and provide immediate feedback.
• Allow them to bring their devices into the classroom or kitchen. Gen Z students see them as an extension of their hands, so use it to your advantage.
• Provide smaller, more frequent projects and assessments.
• Personalise the learning content.
• Beware – they will tune out if they are not engaged.

Our industry and the future of our culinary world lies in the hands of this generation and by learning who they are and what makes them tick we are bound to have an incredible talent pool soon. On behalf of the Education Committee of SA Chefs, I would like to welcome all new culinary students and wish all returning students a very happy and prosperous 2022. We look forward to sharing a year full of information sharing, engagement and opportunity with you.

Check out SA Chef Issue 29

We get hooked on sustainable seafood, find out what it takes to be a private chef, check out what’s cooking at The Spade in Khayelitsha, and more.

You can hear more from South Africa on World on a Plate. Tune in to Episode 31: The Tipping Point with James Khoza, President of the South African Chefs Association

Categories
GCC - Young Chefs

Setting Yourself Apart: An Interview with Harry Paynter-Roberts

This article was originally published in Issue 26 of Worldchefs Magazine.

Meet Harry Paynter-Roberts, the talented Welsh chef who cooked his way to third place in the Young National Chef of the Year final. Harry works as a a junior sous chef at Carden Park and Spa near Chester. Originally from Conwy, he has competed with the Junior Culinary Team Wales in global competitions, was runner-up in the Junior Chef of Wales Final in 2017 and 2018 and was third in the UK Young National Chef of the Year final in 2020.

Now he’s set to compete at the Global Young Chefs Challenge at Worldchefs Congress & Expo 2022! We sat down with him to learn more about his success and his advice for other young chefs!

Harry Paynter-Roberts, Global Young Chefs Challenge Competitor

1. What is the most rewarding part of competing at culinary competitions as a Young Chef?

The most rewarding part of entering competitions as a young chef is all the new skills you learn while competing. Also, being able to develop new dishes and working with new ingredients as well as the sense of community felt throughout the whole process.

2. As part of the Welsh Culinary Team, you’ve presented your country at the Culinary World Cup and alongside Chef Danny Burke at the Global Chefs Challenge semi-final in Rimini, where you took home gold and qualified for the finals. How does competing in global competitions differ from regional or national competitions?

Winning the gold medal with Danny, who has mentored me through years and saw me go from strength to strength, was great. He has helped me through life problems, not just being a mentor in the kitchen, but also being a good friend. Competing at world or national level is really hard, however I don’t think it makes me any different from the chefs my age. The reason I do it is to improve my own skills and develop myself through gaining extra experience outside of work. Ultimately, I am a chef from north Wales who enjoys cooking, going to work every day and learning as much as I can from different people.

3.  How do you get inspired for the dishes you’ll prepare in competition, and is this process different than the way you approach recipe development in the restaurant?

I try to get inspired by the brief, then I tend to work out what is in season and go from there. I will come up with my own ideas for a dish then I’ll go and speak to friends in the industry and mentors to get a second opinion. After that I will cook the dish and see if anything needs changing, developing or refining. At the restaurant we cook Chef’s food because he knows what is good from his many years experience, so therefore you learn his cooking style and techniques.

4. What is your favorite dish that you’ve prepared in competition, and why?

My favourite dish that I have used in a competition is my dessert for the Junior Chef of Wales 2018, which was quince poached in a spiced red wine syrup, quince cake, red wine reduction and crystallised walnut and vanilla milk ice cream which is then seasoned with Maldon sea salt and demerara sugar crumb. It is my favourite dish because it is really simple to cook, but the flavour and balance is prefect in my opinion. It’s not overcomplicated, it’s just a really tasty dish. 

5. How have culinary competitions changed since COVID-19? 

In my opinion, culinary competitions haven’t changed since COVID-19 as they still have the buzz and joy of being in the weeds from the start to the end. It is different in the sense that we can’t shake the hands of the other competitors and the results are found out 3 weeks later over livestream. However, I really enjoyed this as I was at work and surrounded by the whole team when we got the results. I was shocked, but in good way. It was a very hard competition and the talent was very high. 

6. How did the pandemic change the way you approach your career?

The pandemic has taught me to enjoy time off from work and to put things in perspective. Also, it has made me appreciate my work much more and has given me time to think about what I want to achieve in my career.

7. What is the best career advice you’ve received?

The best career advice I received from a chef was when I first started and was learning the ways and he said: ”You are a nobody until the day that you want to be somebody and put the hard work, hours and love into it.” This is what I have been trying to do as well as always staying humble along the way.

8. What do you think will be the most important role for chefs in the coming years?

The most important role of a chef in the coming years is to keep cooking and trying to make guests happy as well as teaching and developing the next generation of chefs.

9. I’m a Young Chef just starting out. How can I set myself apart?

I try to set myself apart by being different and working for talented chefs, therefore learning the skills they have acquired over their careers.

Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.

Learn more about the Global Chefs Challenge and meet the other competitors at https://www.globalchefschallenge.org

Categories
Press Releases

The World’s Best Pan: AMT Gastroguss Official Partner of Worldchefs Congress & Expo 2022

The World’s Best Pan: AMT Gastroguss Official Partner of Worldchefs Congress & Expo 2022

  • AMT Gastroguss has renewed as a Worldchefs Global Partner and product sponsor of the Global Chefs Challenge Finals.
  • The top choice for chefs, AMT cookware has been developed through years of close cooperation between product technologists and the German National Culinary Team.
  • The world’s best culinary teams will be provided with AMT’s award-winning cookware for their competition kitchen at the Global Chefs Challenge during Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June. Register now at www.worldchefscongress.org/register.

Paris, 7 of February 2022  – Worldchefs is pleased to announce a renewed partnership with AMT Gastroguss. A Worldchefs Global Partner since 2016, AMT Gastroguss also joins as an Official Partner and product sponsor of the Global Chefs Challenge Finals at Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June.

Dubbed ‘The World’s Best Pan’ by the largest German Chef Association and Worldchefs member, Verband der Köche Deutschlands (VKD), AMT designs and product tests their cookware for the professional kitchen with the expert knowledge of the chefs. Through years of close cooperation between product technologists and the German National Culinary Team, AMT has developed cookware for the highest expectations. At the IKA Culinary Olympics 2012, fifty of the fifty-two international culinary teams chose AMT Gastroguss cookware for their competition kitchens. Endorsed by the world’s top chefs, AMT products are award-winning in and out of the kitchen.

Backed by years of expertise in the entire production chain, AMT prides itself as a manufacturer of extremely high-quality aluminium cookware. All AMT cookware is made of heavy duty aluminum which makes it an extremely resistant and long-lasting tool. AMT pans are produced using a time intensive hand-casting method and subjected to constant strict quality control. This unique casting process achieves a relaxed structure without pores, which provides the distortion-free thermal base which retains its optimum flatness for energy-efficient cooking. AMT products are also coated with non-stick Lotan® which makes them exceptionally easy to clean, saving energy, time, and money, and giving better cooking results.

See AMT’s award-winning products live at the Global Chefs Challenge during Worldchefs Congress & Expo 2022 in Abu Dhabi and meet the experts at their booth in the heart of Worldchefs Village.

“Since 2016 we have witnessed AMT’s commitment to producing the very best in cookware, designed for and with professional chefs,” says Ragnar Fridriksson, Worldchefs Managing Director. “The world’s best chefs should have no less than the ‘The World’s Best Pan’ at the Global Chefs Challenge. We are delighted to continue our partnership with AMT Gastroguss, and look forward to being reunited at Worldchefs Congress this year.”

Read more about AMT in the latest issue of Worldchefs Magazine and visit www.bestpan.com for more information on their products.

More information on the Global Chefs Challenge Final and Worldchefs Congress & Expo, taking place 30 May to 2 June 2022 in Abu Dhabi, can be found at www.worldchefscongress.org.

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ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
hello@worldchefs.org

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Member News

Ten Finalists Announced for Wales’ Top Culinary Competitions

Ten Finalists Announced for Wales’ Top Culinary Competitions

Wales, 4th of February 2022 – Ten chefs will cook off in the finals of Wales’ two premier culinary competitions later this month, with fantastic prizes awaiting the winners.

The prestigious National and Junior Chef of the Wales contests, organised by the Culinary Association of Wales (CAW), will bring together talented Welsh chefs from across Wales and England in the quest of the two coveted dragon winners’ trophies.

The finals will be held at the Welsh International Culinary Championships (WICC), hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.

Former Junior Chef of Wales winner Andrew Tabberner, chef owner of Gaerwen Arms, Gaerwen, Anglesey, will be looking to complete the double in the National Chef of the Wales final, which will be split over two days, February 22 and 23.

Andrew Tabberner, going for the Junior and National Chef of Wales double.

Tabberner joins Matthew Smith, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes and Wayne Barnard, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff, in the line-up as previous finalists.

They will be competing against Thomas Herbert, chef de partie at Lucknam Park Hotel & Spa, Chippenham and Robert Cave, senior sous chef at Rookery Hall, Worleston, Nantwich.

The five chefs will be given five hours to prepare and cook their own four course menu for 12 people, featuring mostly Welsh ingredients. A vegan starter will be followed by a fish dish, a main course using two different cuts of Welsh Lamb and a dessert featuring seasonal fruits, ice cream, chocolate and biscuit or tuille.

Mathew Smith, a previous finalist.

For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes.

At stake in the final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.

The Junior Chef of Wales finalists, on Thursday, February 24, are Katie Duffy, an apprentice at Stradey Park Hotel, Llanelli, Stephanie Grace Belcher, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon,  Falon Bailie, apprentice chef de partie at Foyles of Glasbury, Glasbury, Dalton Cain Weir, head chef at Watson’s Bistro, Conwy and Cai Morris, chef de partie at The Bull, Beaumaris.

The junior chefs will be given three hours to prepare and cook a three course meal for four people, including mostly Welsh ingredients, a seafood starter or fish appetiser will be followed by a main course featuring one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.

Apart from claiming the coveted Junior Chef of Wales title, the winner will have a chance of a lifetime to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with Culinary Association of Wales delegates.

Wayne Barnard, a previous finalist.

The winner will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.

Winners of both competitions will be announced at a the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.

Arwyn Watkins, OBE, CAW president, said: “We are delighted with the number and calibre of entries for both showpiece competitions and look forward to the chefs showcasing their skills in the finals. 

“We are especially pleased to have two female chefs in the Junior Chef of Wales final, reflecting the gender balance in the industry.

“Following the immense challenges faced by the hospitality industry over the past two years, it will be great to welcome chefs back to the Welsh International Culinary Championships.” The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales, Grŵp Llandrillo Menai, Cambrian Training Company, Roller Grill and Ecolab.

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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

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