It is with pleasure and honour to announce that Chef Alan Coxon has been awarded an “Ambassador of Taste for Global Gastronomy 2021” Gold Award.
The ceremony was held this week in Athens, Greece, where Alan also managed to mix business with pleasure and find time to feast upon its rich history whilst indulging in his long standing pleasure and interest in food archaeology.
The “Ambassador of Taste for Global Gastronomy 2021” “Gold Award” will be carried with pride in his attempts to continue supporting chefs and food sectors, culinary heritage, traditions, cultures and global gastronomy in all the destinations where he may be allowed to travel in 2021.
Mr. Alan Coxon receives the honorary title by the founder of the Ambassadors of Taste for the Global Gastronomy® organization (Ambassadors of Taste® global guide) Mr. Philip Koutras (Photo Credit: greektastebeyondborders)
The business world is currently suffering due to the Covid Virus, and non more so than the hospitality and tourism sectors.
Alan believes there will be a great need to support the industry morally and physically in its rehabilitation, whilst motivating young upcoming chefs looking to develop knowledge and skills that are desperately needed to see the sector into the next generation.
Alan says that “We need to implement and develop job security, stability, career progression and above all, hope for the future of the industry. Amidst all this we need to ensure global traditions are embraced and nurtured for the enjoyment and benefit of all”.
Please click here for additional information about the Ambassador of Taste for Global Gastronomy 2021.
Korean cuisine has so many elements of complexity and technique. These Korean dishes are an interpretation of traditional Korean items, prepared in ‘modern’ format.
Wook Kang
Recipe: Korean Kalbi
Yield: 4 Servings Marinade: 1 Pound Boneless Beef Short Ribs (Prime Grade) 32 oz. Cold Water 1 oz. Brown Sugar 4 oz. Soy Sauce 1 oz. Sesame Oil 2 oz. Yellow Onion, Julienne 14 g. Garlic, Minced 32 g. Scallions, Sliced
Method 1. In a large pot, place the beef short ribs inside and add the cold water.
2. Bring the water to a boil and lower to a simmer. Simmer for 10 minutes, ensuring to skim and degrease as often as possible.
3. After ten minutes, rinse the short ribs under cold water. Remove the ribs from the water and dry very well.
4. On a sheet pan, place the short ribs and rub the brown sugar over the ribs. Allow to sit for 15 minutes. Place the ribs in a sous vide bag and add the soy sauce, sesame oil, onions, garlic, scallions, and ginger. Seal the bag per sous vide machine guidelines.
5. Adjust and heat the water via a circulator and time accordingly to machine guidelines. Once the meat has reached time and temperature doneness, reserve for future use or grill immediately.
Recipe: Ssamjang
Yield: 8 oz. 4 oz. Gochujang 2 oz. Korean Miso Paste (Doenjang) 1 oz. Sesame Oil 14 g. Apple Cider Vinegar 4 g. Sesame Seeds 8 g. Honey 4g. Scallions, sliced thin
Method 1. In a small bowl, combine all ingredients until well mixed and blended.
Recipe: Cucumber Kimchi
Yield: 8 oz.(4 servings at 2 oz. each) 8 oz. Kirby Cucumbers 14 g. Sea Salt or Kosher Salt 25 g. Garlic Chives 24 g. Korean Chili Flakes (Gochu garu) 4 g. Garlic, Minced 8 g. Honey 8 g. Korean Salted Shrimp 4 g. Fresh Ginger, Grated
Method 1. Wash and cut the cucumbers by cross cutting the pieces lengthwise. You should result with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Add the garlic chives, Korean chili flakes, garlic, honey, Korean salted shrimp, and grated ginger. Toss and mix until well blended.
3. Keep it at room temperature for about 12 to 24 hours then move it to the fridge. Serve once chilled or reserve for future use.
Recipe: Scallion Ginger Salad
Yield: 4 oz.(4 servings at 1 oz. each) 4 oz. Scallions, Julienne 1 g. Sea Salt or Kosher Salt 2 g. Garlic, Fine Minced 1 g. Korean Chili Flakes (Gochu garu) 3 g. Sesame Oil 4 g. Pickled Ginger, Julienne
Method 1. Wash and slice the scallions into julienne pieces. Immediately soak in ice water.
2. Remove and dry the scallion and place them in a small bowl. Add the sea salt, garlic, Korean chili flakes, sesame oil, and pickled ginger. Toss and mix until well blended.
3. Serve once chilled or reserve for future use.
Recipe: Sweetened Puffed Rice Sticks
Yield: 8 Puffed Rice Sticks For Crispy Rice: 1 cup Short grain white rice 1 1/2 cups Water To Taste Kosher Salt 16 oz. Canola Oil (For Deep Frying)
Method To make the crispy rice: 1. Place the rice water and salt into a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes. Remove from the heat and let it sit, covered, for another 10 minutes.
2. Pre-heat the oven to 250º F.
3. Spread the rice out onto a small baking sheet. Bake (dehydrate) in the oven for 2 hours. The rice should be dry and hard when it’s done. Place the rice into the fridge to cool off for at least an hour.
4. The last step is important, to puff the rice. In a medium saucepan, add enough oil so that it comes up to about 1/2″ on the side, and heat the oil over medium heat until it’s shimmering. Test to make sure it’s ready by adding a single piece of rice to the oil. If it sizzles all around the rice kernel, then it’s ready. Add about half of the rice to the pot and cook for about 30 seconds, just until the rice puffs up. This happens very quickly, and you do not want to overcook it, otherwise the rice will be too crunchy. Use a slotted spoon to remove the rice and place it onto a paper-towel lined plate. Do this until all of the rice is puffed.
To make the Rice Sticks: 1. Place 1 cup of the crispy rice (or puff rice cereal) into a large mixing bowl.
2. Place the brown rice syrup, salt, and vanilla into a medium saucepan. Heat over low until the syrup is melted and you can stir everything to combine. Once the mixture is smooth and mixed, pour directly into the bowl with the puffed rice. Stir until everything is evenly combined.
3. Grab about a tablespoon size of the mixture and roll it between your palms to form a stick (you may use a mold). Repeat this until all of the sticks are formed.
Plating Components/Assembly:
1. On a square plate, brush the ssamjang sauce with a pastry brush across the plate from one corner across another corner.
2. Place the grilled short rib in the center.
3. Place one piece of cucumber kimchi next to the short rib.
4. Place one piece of the sweet rice stick across the top from the cucumber kimchi.
5. Arrange the scallion salad on next to the grilled short rib.
6. Garnish the plate with micro bulls’ blood, micro lettuce, and one nasturtium flower.
About the Author
Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang had an interest in food at an early age. Having been influenced by his Korean heritage and the melting pot of cuisines in Chicago, his love of cuisine led to a career in food. He has held positions at prestigious restaurants that would inspire his creativity and the appreciation of food of all cultures. The lessons and inspirations he learned from there, provided the philosophies he has established as a professional, showcasing those skills at Kendall College. Prior to joining Kendall College, Chef Kang served as the Program Chair/Director at Le Cordon Bleu. From 2012 to 2014; he was an integral part of CMC trainings across the United States, in addition to providing presentations for the American Culinary Federation and other organizations. Chef Wook Kang holds certifications through the ACF as a Certified Executive Chef (CEC), and also holds certifications as a Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE).
A dinner in the Arctic wilderness. By Luis Soto Villalta.
History
Smoked fish is an ancestral tradition in the Nordic countries. The Sami people have been living in the Arctic since before the last Ice Age. They used to complement the reindeer diet with fish such as salmon, trout, or Arctic char.
The most common methods for preserving meat and fish have been drying and smoking. The Sami people had a nomadic lifestyle based on following the reindeer herds. This lifestyle made them improvise simple, but effective cooking and smoking systems.
When sledging on the frozen lakes, the inhabitants of Lapland used to fish through a hole in the ice. They smoked the fish for instant eating or storage. This tradition has survived to present days.
Fishing
During my stay in Lapland managing Kvikkjokk Fjällcenter, I had the opportunity to carry out some winter expeditions on the frozen lakes of the area. When we located a good fishing place after a couple of hours on a snowmobile or dogsled, we stopped to prepare all necessary for fishing and dining.
Mushing in Lapland.
First, we shoveled the top snow, then with a large drill we drilled the ice down to the water. For ice fishing, we use a short fishing rod, about half a meter long. When a fish bites and is brought to the surface the temperature difference kills it quickly.
Once the fishing is over, clean the fish. Prepare the smaller pieces for grilling and fillet and clean of their spines the larger trouts.
Before this, light a good fire delimited with stones. The most used firewood is birch because of its plenty in Lapland. Its bark is also great for starting a fire. Form a pyramid with branches and then place the birch bark at its base. Cut the thicker logs into two or four pieces lengthways before placing on the fire.
Smoking
The fillets are then fixed in perforated wooden planks with small stakes, as the image at the next page shows. Once we fix the fillets, we season them with salt and pepper. If desired, add pressed lemon, although the Samis only seasoned with salt.
Afterwards, sunk the boards into the ground, surrounding the fire. They should be far enough away so that the trouts do not roast, but close enough to give them the smoke and some heat. As a reference 20-25 cm from the fire and outside the outer edge of the campfire. The firewood should burn in the mid-flame and not on embers.
Smoke for about 1 hour.
Suovasguolle Lapp smoked fish.
Waiting for the dinner
We can enjoy the beautiful arctic nature while our trout is being smoked. Another good option is to cook a Lapp coffee and grill the smaller fish.
Lapp coffee
As an appetizer, we will put our teeth to the test with some gåjkkebierggo or dried reindeer meat. A “hard” speciality considered as a Delicatessen in Lapland.
Serving
To serve our smoked trout, we use the same wooden planks where we smoked it, instead of plates. We only need to remove the wooden stakes.
My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.
Michelin to launch ‘digital-only’ 2021 Guide in January
By James McAllister 08-Sep-2020 – Last updated on 08-Sep-2020 at 09:04 GMT
The 2021 Michelin star revelation ceremony will be held next year on January 25, rather than next month as originally planned.
All the new Michelin stars will be unveiled at the event at The Dorchester Hotel in London, which will be designed to highlight the resilience, quality and potential of the industry across the UK and Ireland.
The event will also mark the launch of the Michelin Guide Great Britain and Ireland 2021.
Michelin says the decision to move the publication and launch from the usual October date will not only allow time for the hospitality industry to get back on its feet, but will also allow it more time to prepare ‘a full and comprehensive guide’ for its readers.
The ‘digital-only publication’ will ‘take into account industry recovery from Covid-19’ and ‘offer users more modern and engaging resources’ via the Michelin app and online.
“Our inspectors are eating out and supporting the industry across Great Britain and Ireland,” says Gwendal Poullennec, international director of the Michelin Guides.
“Moving the event to January and launching a digital-only guide gives us the time we need to be fair to restaurateurs and to ensure the consistent, expert advice our customers demand.
“Restaurants have been through challenges we previously couldn’t even have imagined – and I want to applaud chefs and owners for the passion, ingenuity and entrepreneurship they have shown this year.”
Michelin had originally planned to invite members of the public to its star revelation event for the first time this year at an event that had been due to take place at London’s Camden Roundhouse on 19 October 2020.
While full details will not be available until closer to the event date, Michelin has suggested that the 2021 revelation ceremony will be accessible both in person and digitally
A millenary speciality roasted in a wood-fired oven. By Luis Soto Villalta.
History
Thinking about pig breeding was common in the Iberian culture, it is also logical to think that Iberian people could have roasted suckling pig in the pre-Roman era. However, the oldest graphic sources are from Latin origin. In fact, the suckling pig appears as a gourmet speciality in Roman pictures.
This all suggests that roasted suckling pig began to spread among the Iberian-Roman people between the 1st and 5th centuries AD.
During the Muslim occupation between the 8th and 15th centuries, its popularity declined over the majority of the Iberian Peninsula but not over the Norther Christian Kingdoms.
Some centuries later, it was in “Casa Cándido” in Segovia when the fame of the Castilian roast suckling pig spread throughout Spain and then to the rest of the world because the tourist boom of the 60s. Cándido started his business in 1930, although the inn had been operated since 1860.
Another internationally famous restaurant whose speciality is roast suckling pig is “Casa Botín”, in Madrid. Founded in the 17th century, its wood-burning oven has never been turned off since then, remaining 365 days a year ready to roast.
How to Prepare
Ingredients for 6-8 servings:
1 suckling pig 4,5 to 5 kg.
1 ½ litre water.
2 tablespoons coarse salt.
About 150 ml pork lard.
Preparing the wood-fired oven.
Preparing the oven:
You can use any wood-burning oven for pizzas or roasts.
Use pine or birch wood for lighting because they burn faster. Once lit, use oak or holm oak wood because they are harder and more aromatic, they burn more slowly.
The interior of the oven must be at 225°C because when we introduce the piglet the temperature drops to 200°C. If it is not a big oven, heat it up 4-5 hours before roasting the suckling pig. If it is a big oven, heat it up the night before.
You must leave enough embers to roast the suckling pig for two hours. Do not introduce firewood during the roasting. It is better to leave extra embers so that there is no lack of heat. In this case, the suckling pig can be covered with aluminium foil to prevent it from becoming over-roasted.
Roasting the suckling pig:
It must be clean and empty, open at the belly halfway, from the head to the end of the spine. It does not have to be completely split, but open like a book.
Place it on a baking tray if it is possible in a clay one. Must be with the ribs facing upwards with a few slats underneath so that the crust does not stick to the tray. Salt it with coarse salt and put a litre of water on the tray and half litre between the ribs.
Place the tray about 30 centimetres away from the embers.
Roast the piglet for one hour, sprinkling with the roasting liquid.
After one hour, turn it over and prick it with a fork to release the water it has absorbed under the crust.
Brush with the pork lard.
Wrap the ears and tail with aluminium foil and put the piglet back into the oven.
Roast for about one more hour, until the crust is golden and crunchy.
Serving:
Take the baking tray out of the oven and cut the suckling pig with the edge of a flat plate with quick hits. Cut and serve portions of about 600 to 800 gr.
It can be served with salad or potatoes to your choice.
About the Author
My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.
The art of vertical wood-fired grilling By Luis Soto Villalta.
History
The oldest spit-grilled fish images are in some Egyptian burial chambers. This type of grilling possible was also done in other ancient Mediterranean civilizations. Typical Turkish and Greek vertical roasts as gyros and kebab are proof of this.
The espetos tradition in southern Spain dates to the Muslim era when Muslims brought this type of grilling from the Near East. The cause was the Islam spread and the invasion of the Iberian Peninsula.
This grilling method passed from home cooking to professional cooking in the 19th century. It was by the hand of Miguel Martínez Soler when in 1882 he opened his famous bar on the beach: “La gran parada ”. It would be the first beach bar “chiringuito” in the Costa del Sol. Miguel was who started to spike sardines on a piece of cane sinking it on the sand next to the fire. The fame of his espetos spread quickly and on January 21st, 1885, the King of Spain Alfonso XII visited the bar. On Miguel’s advice, he ate sardines with his hands, without knife and fork.
Nowadays, people grill in espetos other species of fish as well as squid and cuttlefish.
How to Prepare a Traditional “Espeto” with Sardines
Preparing the cane:
You must cut one 2.5 to 3 cm diameter cane that is still green into segments of 35 to 50 cm long.
Divide the cane lengthwise into two halves.
Then cut ends of each cane in the shape of a spear tip.
Finally, reduce about 20 cm of cane at the opposite end, which is sunk into the sand, from 2.5 cm to 1.5 cm diameter.
Spiking the sardines:
Season the sardines with coarse salt a couple of hours before roasting.
Thread sardines in a row, all in the same head-to-tail direction to make the grilling uniform.
Cross each sardine from back to belly in half its length. The cane rounded outside must run along the sardine spine and be perpendicular to it.
The sardines must have their back down and their belly up.
Thread the thicker sardine at the bottom of the espeto and the thinner one at the top. When you sink in the sand first, the cane rounded outside faces the fire.
Grilling the espetos:
The olive tree is the best firewood for the espeto. This is because of its resistance, heat power and plenty in Andalusia. The oak wood could be used in other countries where there are not olive trees.
Light the fire and wait until the wood becomes embers.
Once you have threaded the sardines, sink the espetos into a small mound of sand. 20- 25 cm from the fire, a little inclined in the direction of the breeze.
The espetos must receive the heat and not the smoke. The flame must never meet the fish.
Grilling ends after 10-12 minutes facing the fire. 5-6 minutes every side.
Serving:
Remove the espetos from the sand and placed on a dish. You must hold each espeto
with one hand and disengages the sardines with the other hand by a slight twist. Serve with some bread and sliced lemon. You can also serve with lettuce. The eatable weight of a sardine in espeto is half of its raw weight.
About the Author
My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.
Singapore Chefs’ Association Wins Bid to host Worldchefs Congress & Expo 2024
The highly anticipated international event will welcome professional chefs from over 100 countries
SINGAPORE August 31, 2020 – The Singapore Chefs’ Association is proud to announce Singapore is the official country to host the Worldchefs Congress & Expo 2024.
The bi-annual international event for professional chefs will bring together over 1000 delegates and professionals from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialised events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competition, an international trade exhibition, and diverse activities to enhance both personal and professional networks.
Since 1928, Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary trade. The biennial event is a hallmark tradition of Worldchefs with an institutional, cultural and economic interest. It has been organised in 38 cities around the world throughout its illustrious 90-year history.
In the finals, Singapore beat Wales to secure the bid with 40 votes (against 36 votes).
Says Chef Eric Neo, President of the Singapore Chefs’ Association, “This is a milestone for the Singapore Chefs’ Association and credit goes to the Singapore Congress Bid Committee who relentlessly pursued excellence and the support of the Singapore Tourism Board. Singapore was the first country in Asia to host the Worldchefs Congress in 1990 and it made history. Since then, Singapore has changed so much, especially in the world of food & beverage. We believe we have a lot to offer the world of chefs with our culinary scene and heritage, and we cannot wait to show them what we have.
The award-winning world-class icon has pledged its support to be the official venue for the Worldchefs Congress & Expo 2024. A destination for those who appreciate luxury, the integrated resort is celebrated for transforming Singapore’s city skyline, it comprises three 55-storey towers of extravagant hotel rooms and luxury suites with personal butler services. Whether it’s enjoying the cityscape from the infinity pool, dining at the long list of celebrity restaurants to shopping at the retail mall, this Congress location will have something for everyone!
2) Support from the Singapore Government
Strongly supported by the Singapore Tourism Board, this event is also endorsed by Minister Chee Hong Tat, Minister Patron of Singapore Chefs’ Association and Senior Minister of State for Trade and Industry.
Minister Chee shares,“Singapore has a strong record for hosting international events, from the annual F1 Night Race to the World’s 50 Best Restaurants Ceremony. Food is a big part of every Singaporeans’ life, so to all our chef friends from around the world, we look forward to welcoming you to Singapore for the Worldchefs Congress & Expo 2024.”
3) Singapore Airlines’ Exclusive Privileges
The world-renowned Singapore Airlines will offer discounted fares to Singapore on Singapore Airlines and SilkAir. For additional check-in baggage allowance of 10kg across all classes of travels, you will also be entitled to increased amount of KrisFlyer miles through Singapore Airlines’ frequent flyer programme.
4)A Special Changi Airport Welcome
Voted the “Best Airport in the World’ for 8 consecutive years, Changi Airport’s latest gem, Jewel Changi Airport is an award-winning destination with indoor gardens and leisure attractions, 500 retail stores and 260 dining offerings as well as a hotel, all under one roof.
Delegates will be welcomed with a welcome reception desk and Changi Airport will offer Shopping vouchers for shopping and dining and complimentary access to attractions at Jewel Changi Airport, as well as discounts on their online shopping platform.
5) Easily Connected to the World
StarHub, a leading homegrown Singapore company that delivers world-class communications, entertainment, and digital solutions, has offered discount or Discount or free gift with purchase of Travel Prepaid SIM card at Singapore Changi Airport*.
With StarHub Travel Prepaid SIM, stay connected with 100GB local data, talktime and more. Chat, surf, and share all your travel moments with ease. Plus, call your loved ones back at home with the bundled IDD calls. Choose from a 7-Day or 12-Day Travel Prepaid SIM, and start surfing on Singapore’s fastest network
6)Seamless Transport, Explore Everywhere
In Singapore, you can easily get from one point to another in less than 30 minutes. To make your transport experience even more seamless, we have partnered with Grab, a ride-hailing app platform for transport. To ensure the best experience, they have also lined up special discounts for all delegates for Worldchefs Congress & Expo 2024!
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