IKA/Culinary Olympics 2024: Pre-Registration Open, Conditions of Participation Online
Teams can now pre-register to participate in the IKA/Culinary Olympics 2024. Official registration will be possible shortly. In addition, the Conditions of Participation have been published.
In about one year, hundreds of chefs from all over the world will once again be causing goosebump moments in Stuttgart: at the IKA/Culinary Olympics, which will take place from February 2 to 7, 2024, parallel to the Intergastra trade fair, they will be competing for Olympic gold. Teams (National, Junior National, Community Catering and Regional) can now already pre-register for a starting place in the unique competition. Official registration for participation – then also for Individual Exhibitors and Live Carvers – is expected to open in mid-February 2023.
For your pre-registration, send an email to ika@vkd.com. Please indicate which team you would like to pre-register.
In addition, the Conditions of Participation for all competition categories can now be viewed and downloaded.
About IKA/Culinary Olympics
Anyone who has ever attended the IKA/Culinary Olympics will always remember its special flair and the feeling that makes this event so unique. No other international competition for chefs is as diverse, comprehensive, and exciting as the mega event in Stuttgart. The IKA/Culinary Olympics bring together the most talented culinary artists from all over the world – a ‘once in a lifetime’ event that has been repeated every four years since 1900.
Divided into different categories, talented chefs with a particular passion for the competition meet at the Culinary Olympics. They face up to their competitors and the attentive jury of experts, show award-winning creations on the plates and start culinary trends .
The competition calls for maximum concentration and a great deal of know-how. Additionally, on the way to the podium, creative achievements count at least as much as cleanliness, hygiene, and sustainability in the workplace. And: in the team categories, team spirits are often defensive when it comes to winning.
The IKA/Culinary Olympics 2024 is a Worldchefs Endorsed Competition. Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/
FERRANDI Paris, a leading culinary arts and hospitality management school, has joined Worldchefs as an Education Partner. A standard-bearer of the French art of hospitality, the century-old institution trains actors of renewal in gastronomy and hospitality with pedagogical excellence.
Part of the celebrated Quality Culinary Education Program, FERRANDI Paris fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education.
Paris, 19 of January 2023 – Worldchefs has announced a new partnership with FERRANDI Paris as part of the celebrated Quality Culinary Education Program. As Worldchefs Education Partners, FERRANDI Paris unites their staff, students, and alumni with an international network of hospitality professionals charting the future of culinary education and training.
A standard-bearer of the French art of hospitality, the century-old institution continues to train actors of renewal in gastronomy and hospitality with pedagogical excellence. Accepted as a Worldchefs Recognized School, FERRANDI Paris fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Worldchefs Education Partners represent excellence in culinary education on a global scale.
The state-of-the-art campus at FERRANDI Paris in Dijon. For a virtual tour, click here.
FERRANDI Paris is a school of experimentation, nurturing a spirit of creativity coupled with a professional ecosystem that provides exceptional opportunities for graduates. 93% of graduates find employment within six months of graduation, and 27% have set up their own businesses in the last 10 years.
With five campuses, FERRANDI Paris offers courses in Paris, Dijon, Saint-Gratien, Bordeaux, and Rennes. Programs for international students are delivered exclusively on the Paris and Dijon campuses. International students can study in Intensive Professional Programs in French Pastry or French Cuisine. Nestled in the heart of Burgundy, the brand-new campus in Dijon provides a state-of-the-art facility in the center of the historic city.
“Worldchefs is proud to welcome FERRANDI Paris to our international network. Their history and dynamic approach to education provides students with a path of discovery that blends heritage and innovation,” says John Clancy, Worldchefs Education Director. “Together with all our Worldchefs Education Partners, we share a united vision to prepare the future leaders of hospitality, inspiring knowledge-sharing and skill-building on a global scale. We look forward to a fruitful collaboration.”
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 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.
Worldchefs Renews Longstanding Partnership with Sterling White Halibut AS
Sterling White Halibut AS, the leading global supplier of farmed halibut, has renewed as a Global Partner of Worldchefs.
Since 2001, Sterling has brought high quality halibut from the deep fjords of western Norway to Michelin-starred restaurants and culinary competition arenas across the globe, investing in culinary professionals and supporting the next generation of industry talent.
Paris, 13 of January 2023 – Worldchefs has renewed their longstanding partnership with Sterling White Halibut AS, the leading global supplier of farmed halibut. Since 2001, Sterling has brought high-quality halibut from the deep fjords of western Norway to Michelin-starred restaurants and culinary competition arenas across the globe.
Headquartered in Hjelmeland, Ryfylke, Sterling’s production facilities are dotted along the Norwegian coast, with a hatchery in Rørvik, Trøndelag, a growing facility in Vindafjord, Rogaland, and sea facilities in Hjelmeland. A fully integrated aquaculture company, Sterling offers premium halibut products bred and raised in the cold crystal-clear waters of Ryfylke in Rogaland, tended to for four to five years, and handled with the utmost care.
Sterling White Halibut invests in skills development, with a special focus on young chefs and apprentices. With pride in their product, Sterling organizes Sterling Academies and to help train the upcoming generation of chefs to deliver the optimal taste experience. Sterling also helps to provide opportunities for skills enhancement in competition, sponsoring several international competitions, including Worldchefs’ Global Chefs Challenge. Sterling ® halibut has been named an official ingredient of the Global Chefs Challenge, as well as Bocuse d’Or Asia and Europe. Norway’s own Aron Espeland, 2022’s winner of the Global Young Chefs Challenge, also took home the award for Best Fish Global Young Chefs Challenge.
Aron Espeland’s (Norway) Global Young Chefs Challenge-winning dish featuring Sterling ® halibut.
“Our relationship between Sterling and Worldchefs is very strong, and we have had very good cooperation for many years. Worldchefs has opened many new possibilities for us all over the world and they are a very professional organization that always supports us as a sponsor,” says Thomas Torstensen, Sterling’s Sales Director of Norway, UK and USA. “We are proud to be a part of Worldchefs and we look forward to supporting each other for many years to come.”
“We highly value our collaboration with Sterling White Halibut,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are thrilled to be a part of their story and commitment to investing in culinary professionals and supporting the next generation of industry leaders.”
Grow your brand and business by affiliating with the leading global culinary association. Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.
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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 curriculum, 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.
At Forever Oceans we are always looking for talent at the highest level to support our mission of providing nutritious, delicious, and sustainable fish to consumers around the globe through innovation. We have a culinary board of over 50 top chefs from across the United States that help with new product innovation, culinary inspiration, education, community relations, culinary leadership to sustainability, and conservation.
Paul Dickinson, the first member of the Forever Oceans Global Culinary Board.
A new face joins our Culinary Board, and is the first member of the Forever Oceans Global Culinary Board. Based in the UK, Paul Dickinson worked for Fuller, Smith & Turner P.L.C. from 2017 to November 2022 as their Director of food. Fuller’s operates 415 managed and tenanted operations. The managed estate is made up of 209 public houses and hotels of almost every conceivable style but with a common vision to consistently deliver distinctive, fresh food with outstanding service.
In November 2022 Paul started his own consultancy firm which concentrates on the hospitality industry across Europe, to provide the best in innovation, the highest quality of food, sustainably sourced, connecting the right skilled people to the best companies, to life and culinary coaching. At the same time acting as head coach to England’s culinary team which just won Gold and Silver in the 2022 Culinary World Cup held in Luxembourg, with the team’s focus now on the IKA/Culinary Olympics 2024.
Paul sets the standard for what we are looking for in chefs around the world to join our global culinary board team. If you have a similar background of talent and skill and would like to join this high-profile team please reach out to Mark Allison, Corporate Executive Chef at Forever Oceans at:
Species: Seriola rivoliana Common names: Kanpachi, Longfin Yellowtail, Almaco Jack & Amberjack
Premium, sashimi grade product
Efficient growth due to warm water
Versatile menu offerings
Nutrient rich, high in Omega-3’s
Now more than ever, our planet needs new methods to produce food to feed an ever-growing world population. The way we’re currently raising livestock and poultry is unhealthy both for the animals and the environment. And overfishing is depleting the oceans’ resources, not to mention a great deal of neighboring sea life. A better way isn’t just important, it’s imperative. Now. That’s what drives us. We’ve done the research, perfected the science, and innovated the tech to feed our planet and preserve our oceans. We have the fish to prove it. And we’re just getting started. We completed our Environmental Footprint Assessment partnering with The Nature Conservancy, and the carbon footprint for Forever Oceans fish is estimated to be less than 1/14 of that for beef. The farm-gate footprint of Forever Oceans Kanpachi is estimated at less than 5 kg of carbon per kilogram of fish produced, which is less than global average emissions for farmed salmon, and is therefore a comparatively low emissions form of animal protein.
“Our work with Forever Oceans demonstrates the environmental advantages of offshore aquaculture systems. With the right intent and practices, these systems can contribute to building a low carbon food system and operate in harmony with ocean ecosystems,” -Robert Jones, Global Lead for The Nature Conservancy’s Aquaculture Program
Mark William Allison Corporate Executive Chef Forever Oceans
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Did you know that the steaming cup of tea in front of you not only tastes great, it also does wonders for your body! This includes improving your immunity and keeping you away from nasty flus, as research suggests that drinking tea can boost your immune system.
Your immune system is the first line of defense against disease-causing germs all around you, so fostering a strong system can prevent you from falling sick often.
This is where Tea comes in! Research suggests that drinking tea can enhance your immune system, due to the polyphenols and theanine present in tea.
The fresh, tender shoots of tea, which then become Black Tea, Green Tea and Oolong Tea, contain significantly high amounts of polyphenols. As a tea grower that understood the importance of quality and how it affects our health, Dilmah’s Founder Merrill. J. Fernando pioneered the concept of Single Origin Tea with Dilmah Tea – Tea that consists of only the two first tender leaves and a bud – containing the greatest concentration of immunity-boosting benefits.
Experts recommend drinking 4 – 5 cups of Tea a day to truly unlock the powers of a boost in immunity, and we’re here to help!
Dilmah’s publication ‘Immunity Inspired by Tea’ is a comprehensive recipe booklet and guide into different ways of incorporating tea in your diet and meal plans. Mixed with other powerhouse ingredients and superfoods, the benefits of your cup of tea are not only further boosted, it also turns into a delicious gastronomy or mixology masterpiece that will leave your tastebuds teangling for more!
Flip through their amazing recipes such as the Goji Berry Cashew Chocolate, Turmeric, Almond Protein Ball; a stunning Aioli made with Peach Black Tea; Gazpacho shots made with Dilmah’s Tangerine, Rose and Grapefruit Infusion; and Ginger and Mint coolers, among many others.
With a range of both, gastronomy and mixology, tea-inspired recipes tailored to boost your immunity, Dilmah’s recipe booklet is an important must-have in your cooking arsenal!
Happy brewing!
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Have you started your festive cookie baking yet? One of the most popular cookies that occupy a significant place in the world market for biscuits is sandwich cookies. The cream sandwiched between the crunchy cookies or the wafer sheets, enhanced the deliciousness of the cookies and wafers. Chocolate or other coatings enrobed the cookies create mouth-watering desserts that are well worth leaving room for!
Have you ever wonder what are the ingredients in cream fillings? Essentially, the cream filling contains sugar, fat and flavouring. Fat is the most important component in cream fillings and is carefully selected to provide the cream specific characteristics. The characteristics that cream fillings should have are as follows:
Quick setting (fast rate of solidification)
Firm at usage temperature and no leaking out from the sandwich
Good melting properties in the mouth to avoid waxiness
Free of trans-fats
Bland in taste to facilitate the addition of flavourings
The cream flavours are vary from indulgent flavours such as vanilla, chocolate and hazelnut to fruity flavours.
Palm oil is the preferred fat for cream fillings formulations basically due to its ability to provide all the above characteristics that are required to produce a good quality cream fillings. If you are concerned about your health, especially the risk of consuming trans-fats and high saturated fat, the palm-based trans-fat free and low saturated fat cream filling is available in the market. Palm-based cream fillings possess the following characteristics:
The cream is smooth and creamy
Solidifies sufficiently as it contains sufficient solid fat
Stay firm at room temperature and able to hold biscuits together
Quickly melts in the mouth leaving no waxy after taste
Palm oil is a source of natural fat
Palm oil is extracted from the flesh (mesocarp) of oil palm fruits and has a balance fat content of 50% solid fat and 50% liquid oil. Various trans-free fats can be derived from palm oil through physical fractionation, without the need to undergo a hardening process using hydrogen called hydrogenation. Besides cream fillings, palm fats are also suitable for use as a milk fat replacer in ice cream mix, caramels and toffees. Picture below shows the applications of various palm fats in food and nutraceutical products.
Processing and uses of palm oil after crude palm oil is processed
Palm oil has high oxidative stability
Palm-based cream filling is suitable for long-term storage as palm oil is highly tolerant to oxidation by surrounding air or high temperatures and does not turn rancid easily.
Smooth and creamy
The type of fat crystals present affects the creaming abilities of fats. Beta prime (β’) fat crystals, which are smaller, more stable, and equally distributed, are present in palm oil. This plays a significant role in its creaming property’s perfection.
Stay firm at room temperature and able to hold biscuits together
Solid fat in food plays many important roles such as improve appearance, enhance taste, provide better texture and enhance stability. It was found that palm-based cream is more stable than dairy creams, especially in hot climates. The good proportion of solid fat content in palm oil contributes to the consistency of the creams and does not easily oiling out during storage.
Melts in the mouth leaving no waxy aftertaste
Solid fat that melts entirely near body temperature is required for the use in biscuit cream to keep the cream’s consistency while preventing a waxy aftertaste. The melting temperature of palm-based fat for biscuit cream formulation are around 36oC-39oC which are very close to body temperature.
Does not contain harmful trans-fat
Trans-fat is formed in high concentration during oil hardening process, specifically partial hydrogenation. Partial hydrogenation of oil is done by adding hydrogen molecule to the oil under high temperature condition with the presence of catalyst. This process converted the natural cis-unsaturated form of the oil to an artificialtrans-unsaturated form which turns the oil into solid state without changing its unsaturated fat content. Partial hydrogenated oil became popular in 1950s-1970s as it was believed to be a healthier alternative to high saturated fat vegetable oils and is widely used in food manufacturing. However, by late 20th century, trans-fat from partially hydrogenated oils has been discovered to have a more deleterious impacts on health than saturated fats, notably heart health, according to a large body of scientific research. Since then, numerous initiatives to reduce artificial trans-fat intake have been taken by health organisations across the world.
On the other hand, palm oil is modified using fractionation controlled by crystallisation (reduced temperature gradually to allow it solidify) and followed by physical separation using filtration. Two types of fats are obtained from this process namely, palm olein (liquid part) and palm stearin (solid part). These fat products can be further fractionated to produce even more fractions and are free of trans-fat. Palm oil is available in different fractions and characteristics, thus is versatile and diverse in its applications.
Sustainable source
The palm oil industry is one of the most highly regulated agricultural sectors in the world. For instance, Malaysia’s palm oil sector ensures compliance with policies that prohibited deforestation, peat development, and exploitation. In Malaysia, oil palm is planted on legal agricultural land. Through the national standard, Malaysian Sustainable Palm Oil Certification Standard (MSPO), Malaysia promotes the expansion of the sustainable palm oil industry. The MSPO certification standard promotes sustainable palm oil production while balancing the need for wildlife conservation, environmental protection, and the livelihood of oil palm-dependent populations.
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.
Chefs have been chosen to represent Wales at the Global Pastry Chefs Challenge and Global Young Chefs Challenge European heats next February.
Will Richards will represent Wales in the Global Pastry Chefs Challenge.
Will Richards, a hospitality training officer with Cambrian Training Company, Welshpool and member of the Senior Culinary Team Wales, will compete in the pastry competition. He will be supported by Stephanie Belcher, chef de partie at Coast, Saundersfoot and a member of the Junior Culinary Team Wales.
Carrying Wales’ hopes in the Global Young Chefs Challenge will be Calum Smith, 21, pastry chef at Shrewsbury School and captain of Junior Culinary Team Wales. He led the team to silver and bronze medals at the recent Culinary World Cup in Luxembourg.
The chefs have been selected for the competitions by the Culinary Association of Wales (CAW). They will be supported by the CAW’s culinary director Graham Tinsley, MBE, the regional heats of the competitions, organised by Worldchefs, in Rimini, Italy.
Winners of the regional heats will progress to the finals at the Worldchefs Congress & Expo 2024 in Singapore.
Will, who lives in Llanharry, said: “Representing your country on the international stage is the highest point you can reach. Having competed with the Welsh team, this competition gives me a platform to showcase my own ideas.
Stephanie Belcher will support Will Richards in the Global Pastry Chefs Challenge.
“Steph is the second chef in the team, as she can do everything that I can do. I think she is a rising star and I can’t wait for the competition. As a team, we aim to push the bar and want to come back with gold and qualify for the final.”
They will be baking a showpiece, layered chocolate gateau and six plated desserts using seasonal apples.
Stephanie,21, who lives in Crickhowell, said: “I am absolutely thrilled and quite humbled to be given another massive opportunity to represent Wales in support of Will.
“It’s Will’s competition but I will not be limited to what skills I can use in the kitchen. There will be elements of the showpiece and dessert that I will be making. It’s another great learning opportunity coming so quickly after the Culinary World Cup.”
Calum Smith will represent Wales in the Global Young Chefs Challenge.
Calum said: “I am delighted to be given the opportunity to this time compete for Wales on my own. It means a lot to me and my family and hopefully I can get through to the final in Singapore in 2024 and bring it home for Wales.
“I am probably the best prepared that I could be because I am fresh from the Culinary World Cup which was my second major competition with Wales. I learnt such a lot from our team coach and manager, the judges and from watching other international chefs.
“I want to help establish Wales as one of the world’s top countries in culinary competitions as I strive to be the best that I can be.
“I can’t wait to fly the flag again for Wales and hopefully continue the success and momentum after the Culinary World Cup. Our goal is to win a gold medal at the Culinary Olympics in 2024.”
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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.
Outstanding Performance of Culinary students at FIFA World Cup 2022 Cooking Competition
Pakistan, 15 of December 2022 – Zainab Daniyal and Asia Faisal, the students of CTH Level 2 Diploma in Culinary Skills lifted the Champion Trophy of the FIFA WORLD CUP 2022 COOKING COMPETITION, they were representing Team France.
A parallel event was organized with the FIFA 2022 Qatar by Masterclass Pakistan Hospitality Business School for Culinary Diploma students.
Kainat Kashif and Raisa Baloch were representing Team Argentina stand second in the final match with a very narrow margin.
Eight teams from CTH Level 2 Diploma groups participated in the FIFA WORLD CUP 2022 COOKING COMPETITION from the knockdown stage.
In the knockdown stage, teams were allocated a country the same as FIFA 2022 Qatar, Netherlands, Argentina, Croatia, Brazil, Morocco Portugal, England, and France by judges. Teams had the freedom to select at least two dishes from allocated countries and get them approved by judges.
All teams are required to perform the live cooking of the most famous cuisine and sweet dish of assigned countries.
The most interesting and challenging twist for Culinary students was that at every stage they were allocated a new country. All teams were under tremendous pressure as they have to do a lot of research to select the dishes, purchase ingredients, cooking practice, and final plate presentation.
Our competition judges Chef Basit Usmani and Chef Medhi did a great job as they also have to prepare themselves to assess each and every cuisine of their respective countries.
At the closing ceremony of the FIFA WORLD CUP 2022 COOKING COMPETITION, Hafiz Usama Ahmed, CEO of Masterclass Pakistan Hospitality Business School apprised all participating teams. He said, the plate presentation and selection of various cuisine from so many countries was marvelous, he added, our culinary students have learned to deliver any cuisine. He said, Masterclass Pakistan always encourages and offers many platforms to his graduands to showcase their skills.
Worldchefs Welcomes Six New Education Partners Representing Culinary Training Excellence in Indonesia, Ireland, Jamaica, United Arab Emirates, Turkey, and Pakistan.
Worldchefs has announced the addition of six culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. Indonesia’s OTTIMMO International Mastergourmet Academy, Ireland’s College of Further Education and Training, Jamaica’s HEART College of Hospitality Services, United Arab Emirates’ HTMi Switzerland Dubai, Turkey’s MUSEM Akademi, and Pakistan’s MasterClass Pakistan have joined Worldchefs as Education Partners.
Accepted as a Worldchefs Recognized Schools, each Education Partner fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education.
Paris, 16 of December 2022 – Worldchefs has announced the addition of four culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. OTTIMMO International Mastergourmet Academy, College of Further Education and Training, HEART College of Hospitality Services, HTMi Switzerland Dubai, MUSEM Akademi, and MasterClass Pakistan have joined Worldchefs as Education Partners. The partnership unites their staff, students, and alumni with an international network of hospitality professionals charting the future of culinary education and training.
Accepted as Worldchefs Recognized Schools, each Education Partner fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.
OTTIMMO International Mastergourmet Academy was founded in 2012 as a gourmet school and training center dedicated to the development of outstanding culinary arts education in Indonesia. OTTIMMO students undertake a three-year education program with specialization andconcentrations in the Culinary Arts and Gastronomy as well as the Baking Pastry Arts and Science with an of Advance Diploma. With a focus on international standards, graduates are prepared to compete globally.
Limerick and Clare Education and Training Board’s College of Further Education and Training’s (FET) hospitality campus is an EFQM European Centre of Excellence in the delivery of quality-assured Further Education and Training. Dedicated to providing the highest level of culinary and hospitality training, the College of FET has built strong relationships within the Irish hospitality industry to link students and alumni directly with employment opportunities. The variety of Further Education and Training programs on offer at their Limerick campus range from entry-level to advanced, with the duration of training varying from three months to two years. Most of the training offered is on a full-time basis, with awards ranging from Levels 4 to 6 on Ireland’s National Framework of Qualifications.
Since 1986, the Runaway Bay HEART College of Hospitality Services (HCHS) in Jamaica has trained talent to meet thedemand for skilled workers in the hospitality industry. HEART is committed to preparing flexible workers to meet the dynamic and changing hospitality industry, and to the continuous professional development of their staff. Through experiential and cooperative learning, they work to deliver a competent and certified hospitality workforce to enable entrepreneurship, increase employment opportunities, and improve productivity. With the slogan “Training for Prosperity”, HEART College is driving prosperity for individuals, communities, businesses, and the country at large.
HTMi Switzerland Dubai, Hotel and Tourism Management Institute Switzerland Dubai, is the latest addition to the HTMi family of campuses. The first Swiss hotel school to open a campus in Dubai, HTMi is working to be the leading hospitality and tourism management institute in the Middle East. The institute offers Swiss qualifications to its graduates, with undergraduate and postgraduate programs in international hotel and tourism management and culinary arts. It prepares students for thriving management careers in the global hospitality industry through world-class education, workshops, and training programs. Offering a large modern city campus strategically located in the prestigious Studio One Hotel, students gain experience in a real-life hotel environment by both learning in and staying in the hotel for the duration of their studies.
Headquartered in the historic Gaziantep province of Turkey’s southeastern Anatolian region, MUSEM Akademi opened its doors in September 2021 with a mission to educate a professional workforce for the regional food and beverage industry and to protect one of the most important elements of Gaziantep’s local culture, Gaziantep cuisine. To promote entrepreneurship and food tourism and to ensure the continuity of taste, MUSEM provides holistic training from product selection to procurement, production to protection, and preparation to presentation and promotion, all gathered under one roof. With a future-proofing approach, MUSEM Akademi is entrusting the knowledge and power of heritage cuisine to the next generations.
MasterClass Pakistan is a one-of-a-kind facility aspiring to globalize the culinary and hospitality industry of Pakistan. Their facility was founded to revolutionize the perspective people have regarding cooking. Their main aim is to fill the skill gap in the market regarding learning culinary arts as a skill with their state of art services and courses. MasterClass Pakistan provides hands-on cooking classes under the supervision of expert chefs, with kitchen stations built on international standards. Their fully equipped facility provides an ideal place for students and cooking enthusiasts to learn all about food, desserts, and beverages. The courses they offer are designed to encourage aspiring foodies to kick-start their careers in the field of culinary, or just develop cooking/baking skills as a hobby. Their programs are driven by our passion for food, and the trends popular in the culinary industry across the globe.
“Worldchefs is proud to welcome this new group of outstanding training institutions to our international network.” says John Clancy, Worldchefs Education Director. “Together we share a vision for the future leaders of the industry, promoting a holistic F&B industry through the sharing of heritage cuisine, globally relevant skills, business acumen, and international standards.”
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 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.
What could be a better present than the gift of food – from our hearts and hearths, to yours!
This Christmas, Dilmah spreads love, joy and the gift of kindness in sharing some of our stellar recipes combining our stunning teas and infusions with savoury and sweet ingredients resulting in gastronomic masterpieces fit for royal-tea!
There is a tea for every moment, for every mood, and for every occasion. There is a tea for every fruit, vegetable and meat, a tea for every culinary style and a tea whose unique personality matches every person’s individual taste.
Tea gastronomy and mixology brings out the best in teas while bringing out the best in the dish it is paired, cooked or baked with, or mixed into. With the sophistication of tea and the aura of opulence and rich heritage it commands, tea lends itself well to be placed as an essential ingredient in the modern world.
Using the finest of Ceylon Teas in the process of cooking with tea adds a new dimension of taste, texture and flavour to food, bringing depth and harmony in the union of tea and food.
And with Christmas around the corner, there is promise of joy and celebration in the air. Here are a collection of Christmas recipes (one for every day of the month leading to the festivities!), to help you plan your Christmas meals, drinks and everything in between, with jolly good food and Dilmah Tea to add just the right amount of festive cheer!
Relish familiar seasonal favourites with a surprise addition such as our ‘Ceylon Cinnamon Spice Tea’ Eggnog; wow your guests with a succulent lamb burger complemented perfectly with a chutney made of Dilmah’s peppermint, cinnamon and clove tea; elevate an ethnic dish of comforting kheer served best on cold mornings, with a stunning syrup made with our Blueberry and clove tea; and add pizazz to your dinner table with a Ceylon Silver Tips ‘t-Champagne’.
With 24 recipes and pairing ideas, this e-publication is sure to put a smile on your face. ‘Tis the season to be jolly and celebrate with your loved ones, so put on your aprons– we’ll bring the tea, you bring the jolly good times to brew!
For more tea inspired Christmas recipes, see below:
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 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.
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