Categories
News

Meet the Newest Worldchefs Recruit!

Meet Worldchefs Newest Recruit!

Worldchefs is proud to introduce our newest recruit – Communications Coordinator Apprentice, Paige Swanson!

Meet Worldchefs Communications Coordinator Apprentice, Paige Swanson:

Communications Coordinator Apprentice, Paige Swanson

Paige has always been passionate about using her voice and talents to bring positive change to the world around her. From working on political campaigns back home in the United States, to fundraising for nonprofits, and now as the Communications Coordinator Apprentice at Worldchefs, she loves telling compelling stories to advocate for the causes she believes in. 

Paige made the move to Paris to pursue a Master’s in Communications, Media, and Creative Industries at SciencesPo. Having grown up with two parents working in the restaurant industry, she is excited to bring her communications and marketing experience to the Worldchefs team!

When she’s not at work, you can find her reading mystery novels, baking, or finding the best vegetarian restaurants in Paris. 

Meet the rest of the Worldchefs team.


Join the Worldchefs online community to:

– Connect with 500,000+ Worldchefs members and hospitality professionals around the globe
– Find 35,000+ jobs worldwide
– Get in touch with 6,000+ employers globally
– Tell your story and get discovered with a personal profile
– Gain industry insights, career advice, and tips from industry experts

Sign up for a Worldchefs account, here: https://www.worldchefs.org/login.

Categories
Recipes

Omelette Soufflé Algae Powder Gold

See Koppert Cress’ recipe for Omelette Soufflé Algae Powder Gold:

INGREDIENTS

  • ½ tsp Algae Powder Gold
  • 2 egg whites
  • Organic sunflower oil (spray)

METHOD

  • Separate the egg white from the egg yolk.
  • Mix the egg white with Algae Powder Gold, using the hand mixer.
  • Spray oil in a pan and let it heat up.
  • Pour the egg white mix in the pan.
  • Cook the omelette for 2 to 4 minutes.
  • Dish up and Sprinkle Algae Powder Gold over the omelette.
  • Place the Egg Yolk (recipe) on top of the omelette.

Brought to you by our partners, Koppert Cress

crystallized Jasmine Blossom


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.

Categories
International Chefs Day

Mark Your Calendars for International Chefs Day 2023!

Mark Your Calendars: International Chefs Day is October 20th!

Nestlé Professional and Worldchefs are delighted to unveil the theme for this year’s International Chefs Day campaign, titled “Growing Great Chefs.” In memory of the Late Chef Dr. Bill Galagher, a visionary in the culinary world, this campaign aims to share our noble profession with children around the globe, inspiring little ones and the new generation of aspiring chefs.
 
International Chefs Day, celebrated on October 20th each year, brings together culinary professionals worldwide to promote the art and science of cooking. This year’s theme, “Growing Great Chefs,” provides a passion for mentoring young minds and nurturing culinary talent.
 
The campaign’s focus is to introduce children to the joys of cooking and the world of gastronomy through an array of engaging activities and educational resources. Nestlé Professional and Worldchefs have collaborated to create a comprehensive toolkit packed with innovative recipes, an interactive game, and a fun-filled approach to starting a garden.
 
The key to fostering culinary excellence lies in providing children with early exposure to the art of cooking. Through ‘Growing Great Chefs,’ we aim to ignite the imaginations of children, encouraging them to explore the wonderful world of flavors, textures, and cultures found in culinary arts.

The toolkit provided by Nestlé Professional and Worldchefs offers accessible and enjoyable ways to help children understand the intricacies of cooking. It includes recipes tailored for children, highlighting simple yet delicious dishes from various cultures. The matching game is designed to make learning about ingredients an exciting adventure.
 
Furthermore, the campaign emphasizes sustainability and responsible food practices by incorporating a gardening component. Children will learn about growing their ingredients, understanding the value of fresh produce, and connecting with nature through planting and nurturing their very own gardens.
 
Nurturing the culinary passions of young minds is a truly rewarding experience. We are proud to honor the legacy of the Late Dr. Chef Bill Galagher through this campaign, bringing joy and knowledge to children worldwide and fostering the development of future great chefs.
 
The “Growing Great Chefs” campaign promises to inspire curiosity, creativity, and a love for cooking among children from all walks of life. By sharing the joys of the culinary profession, Nestlé Professional and Worldchefs hope to leave a lasting impact on young hearts, nurturing the potential of future culinary leaders. 

Being a chef can be a hectic life. However, even spending just 5 minutes or 2 hours with your child, a student, or another child in your community can make a positive impact. If you are busy on October 20th, consider taking some time on any other day in October to connect with them. 
 
Please share with us your fun moments, workshop experiences, or the beginning of your garden by sending us your pictures and/or videos via email. Don’t forget to use the hashtags below. Join me and thousands of chefs in October by Preparing Children for a Healthy Life!

For more information about International Chefs Day and the “Growing Great Chefs” campaign, please visit https://worldchefs.org/internationalchefsday/
 
Our committee is here to help. Email us at [email protected] for any assistance you need.

#GrowingGreatChefs #InternationalChefsDay #ThisIsWorldchefs #NestleProfessional #PreparingChildrenForAHealthyLife

International Chefs Day 2023
Vanessa Marquis, Chairman
Worldchefs International Chefs Day Committee
“Preparing Children for a Healthy Life” 
[email protected]

International Chefs Day 2023
Nestle professional
Categories
News

TPB-Hosted Worldchefs Asian Presidents Forum 2023 A First for PH

The Philippines hosted the recently concluded WORLDCHEFS Asian Presidents Forum (WAPF) 2023, welcoming delegates and presidents from sixteen (16) member societies, two (2) associate member groups, as well as organizational heads of the World Association of Chef Societies (WORLDCHEFS). This was the first time the event was held in the country, with the last occurring in Bangkok in 2019.

Co-organized by the Tourism Promotions Board Philippines (TPB) and LTB Philippines Chefs Association, the WAPF kicked off with an opening ceremony on July 31 at Conrad Manila. Forum events ran until August 5 and aimed to bring together culinary experts from all over Asia to share culinary heritage, industry best practices, and sustainability goals through knowledge-sharing sessions, competitions, and outreach programs scheduled throughout the weeklong conference.

Philippine Tourism Secretary Christina Garcia Frasco shared that the event was a good showcase of the country, saying that President Ferdinand “Bongbong” Marcos Jr. “envisions the Philippines to have a more primary role in Asia in terms of being able to reintroduce itself to the world, not only on the aspect of fun and adventure, but most importantly, to allow you to get to know the heart and soul of the Filipinos that lies in our history, our heritage, our identity, and our living cultural traditions, including and especially, our culinary traditions.”

“We are given a unique opportunity to listen and learn from experts about developments in the culinary field. The world is more connected, now more than ever, and this has vastly influenced and changed the way we look at food, especially in recent years. People from all over the world are constantly seeking new gastronomic experiences,” said TPB Chief Operating Officer Margarita Montemayor Nograles.

Attending member societies include LTB Philippines, Association of Culinary Professionals Indonesia, Cambodia Chefs’ Association, Chefs Association of Pakistan, Chefs Guild of Lanka, Chefs Guild of Maldives, China Cuisine Association, Hong Kong Chefs Association, Indian Federation of Culinary Associations, Korea Chefs Association, Mongolian Chefs Association, Professional Culinaire Association of Malaysia, Singapore Chefs’ Association, Taiwan Chefs Association, Thailand Chefs Association, and The Saigon Professional Chefs’ Guild.

The associate member groups of Penang Chef Association and Karachi Chefs Association were also present.

“So many presidents and so many representatives from WORLDCHEFS member countries, [who] are here in the room, shows that Asia is one of the powerful forces in WORLDCHEFS,” said Chef Thomas Gugler, WORLDCHEFS president.

Also in attendance to give talks on Filipino food heritage and food sustainability in hospitality establishments were Felice Prudente Sta. Maria and Chef Meik Brammer, respectively. LTB Philippines’ Chef Fernando Aracama hosted a panel discussion with Chefs Stephan Duhesme, Carlos Villaflor, and Jordy Navarra about the Philippine culinary scene.

Chef KK Yau, WORLDCHEFS assistant vice president, gave an update on WORLDCHEFS Without Borders’ Chef Social Responsibility efforts in Syria. While Chef Alan Orreal, WORLDCHEFS Young Chefs chairman, spoke about the necessity of bridging the gap between young chefs and the old guard of the culinary world.

In anticipation of the week’s events, Chef Rick Stephen, WORLDCHEFS Culinary Competition Committee chairman, gave a rundown of culinary safety and competition standards. 

Chef Carlo Miguel, LTB Philippines president, said, “We’ve always wanted to be able to showcase Philippine hospitality to our Asian neighbors … We can show them how advanced we are in our culinary skill through the Philippine Culinary Cup as well.”

Organized by PEPTarsus Corp., the World Food Expo (WOFEX), a long-running Philippine food trade show, was held from August 2 to 5 at SMX Convention Center and World Trade Center. WOFEX hosts the only WORLDCHEFS-accredited culinary competition in the country, the Philippine Culinary Cup, which ran on August 5 along with the semifinals of the WORLDCHEFS’ Global Chef Challenge. 

asian presidents forum WAPF
Philippines

According to Chef Willment Leong, WORLDCHEFS continental director for Asia, the Global Chef Challenge itself had amassed a record number of participants for the association, with 51 chefs from 11 different member countries engaging in this Philippine leg.

Leong also facilitated the launch of the WORLDCHEFS e-book “Food of Asia, Soul of Asia.” Available on the WORLDCHEFS website, the e-book features authentic recipes across the continent crafted by member association chefs.

Joel Pascual, PEPTarsus president, spoke about the benefits of MICE (meetings, incentives, conferences, and exhibitions) events such as the WAPF in boosting local trade and travel. “We are indicating that the Philippines is open for business,” he said. 

Chef Leong said, “Hospitality from the Philippines is unbelievable … This [has been a] tip-top, world-standard forum .. We look forward to [coming] back to this beautiful home we call the Philippines.”

Find the original article here.

Categories
Blog

Sizzling pans, clashing pots, and elated culinary spirits starred at the Bocuse d’Or Sri Lanka 2023!

Sizzling pans, clashing pots, and elated culinary spirits starred at the Bocuse d’Or Sri Lanka 2023!

Sizzling pans, clashing pots, and elated culinary spirits starred at the Bocuse d’Or Sri Lanka 2023!

“Bocuse d’Or,” named after iconic culinary legend, Chef Paul Bocuse, has been offering young chefs from around the world the opportunity to demonstrate their culinary flair and elevate their careers since 1987. As a genuine tribute to our Founder Merrill J. Fernando’s heartfelt desire to empower youth, Bocuse d’Or Sri Lanka and Dilmah have collaborated since the inception of this prestigious global challenge in Sri Lanka back in 2011 to strengthen Sri Lankans with culinary ambition.

The allure of this year’s local challenge lay in the incorporation of fresh seaweed as a compulsory ingredient in their fish dish, adding a captivating twist to their culinary narrative. After weeks of intensive trials, weaving the essence of Dilmah Ceylon tea and seaweed into their dishes, the results were nothing short of spectacular. These exceptionally talented individuals now stand as culinary ambassadors, entrusted with carrying the unique flavours of our resplendent isle to the forthcoming Bocuse d’Or Asia Pacific Regionals.

Amidst fierce competition, Chef A. Gayan Basnayake and Commis Sithum Anjana from The Movenpick Hotel, Colombo, emerged as the triumphant Gold winners of Bocuse d’Or Sri Lanka, who will be team Sri Lanka for the Bocuse d’Or Asia Regionals. Chef Najantha Anushka and Commis Thineth Oshada from Cinnamon Lakeside, Colombo, and Chef Charith Madhawa and Commis Ometh Fernando from Cinnamon Grand, Colombo, clinched the silver and bronze medals, respectively.

With appreciation for the most tea-inspired duo, a special award was presented for the “Best Tea-Inspired Dish” and was awarded to Chef C Kandambi and Commis S Pathirana of Waters Edge, Colombo, by Tea Grower & Dilmah CEO, Dilhan C. Fernando.

Congratulations to the well-deserved culinary maestros and we wish them a potful of luck for their gastronomic journey.


ABOUT DILMAH TEA

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


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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.

Categories
Blog

Versatile Dairy Fat Replacers: Unleashing the Potential of Palm Oil and Palm Kernel Oil

Vegetable oils are frequently utilised as a substitute for milk fat in imitation dairy products. These products, particularly when they contain palm oil, offer improved shelf life and preservation characteristics as compared to those containing milk fat. Palm oil (PO), palm kernel oil (PKO), and their respective fractions are versatile materials that find numerous applications in non-dairy products.

Creamer fats

Unlike dairy creamer, which often contains cholesterol1 and trans fatty acids, palm-based creamer stands out as a healthier alternative. It is entirely free from cholesterol and trans fatty acids, making it a heart-friendly option for those seeking to maintain a balanced diet and reduce the intake of harmful fats. Embracing palm-based creamer is not only a healthier choice, but also contributes to sustainable practices in the food industry.

Ice cream

In recent times, the utilisation of PO and PKO has gained significant traction within the ice-cream industry due to the exceptional properties that make them a viable substitute for conventional butterfat. PO and PKO have higher solid fat contents as compared to many other vegetable oils. This characteristic provides a creamy texture and helps prevent the formation of large ice crystals in ice cream, resulting in a smoother product. These oils also have specific melting points, which contribute to the desirable melting characteristics of ice cream products. 

Filled milk

Maintaining the quality and freshness of filled milk products is of paramount importance, as milk is highly susceptible to deterioration, leading to undesirable off-flavours that can be easily detected by consumers. Hence, the oxidative stability of the oil used in formulating filled milk becomes a crucial criterion. Only oils and fats with a neutral taste and high stability can be used. Therefore, oils and fats with low contents of linoleic acid, or no linolenic acid at all, and a good level of natural antioxidants such as those of PO and PKO are preferred. 

Cheese

Palm oil
Cheese
Dairy
fat

The application of PO, PKO, and palm fractions have been proven to be highly successful in formulating mozzarella analogues. These analogues boast a smooth appearance, ensuring an enticing visual appeal, while also showcasing desirable characteristics such as good shredability and meltability. The use of these palm-based ingredients has not only led to the creation of delectable mozzarella alternatives, but has also enhanced their overall functionality, meeting consumer expectations for both taste and performance.

Yoghurt

In a study, palm-based yoghurt with 5% fat, formulated using a blend of PO and PKO received a high sensory score in terms of texture, colour, aroma, taste, and overall acceptability. Palm-based yoghurt has several advantages, e.g., it contains essential fatty acids and micronutrients such as vitamin E from palm blends, is free of cholesterol, and is more economical2

Palm oil
Dairy

Vanaspati

With the absence of moisture, vanaspati becomes highly resistant to microbiological deterioration. This characteristic is particularly sought after as vanaspati is produced as a substitute for butterfat, which naturally exhibits slow crystallisation, resulting in a desirable granular texture. Hence, this appearance is not only aesthetically pleasing but is also often regarded as a hallmark of purity and superior quality3. PO and its solid fraction PO stearin (POs) help vanaspati obtain desirable physical characteristics. 

In conclusion, PO and PKO and their respective fractions serve as highly versatile materials with unique properties and characteristics that make them valuable ingredients in various industries, not just food, but also cosmetics, pharmaceuticals, and personal care. 

References:

  1. Pordy, W., T. (1994). United State Patent US5366751.
  2. Nor Aini I., et al (2002). Sains Malaysiana, 31: 241-259.
  3. Malaysian Palm Oil Board (2017). Pocketbook of Palm Oil Uses. 7th Edition.

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

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.

Categories
Recipes Blog

It’s not just our Chefs who are world class.

As proud sponsors of the Worldchefs Congress & Expo 2024, we’re excited to introduce another star of the show – Anchor Chef’s Classic Whipping Cream! We’re giving it centre stage in one of our special recipes, a delightful ‘Moulin Rouge’ culinary creation, which we know your customers will love.

Moulin Rouge is based on a delicious laminated brioche, filled with home-made raspberry jam and lightened with a raspberry-rose creme diplomat made with Anchor Chef’s Classic Whipping Cream. This gives it a light airiness to balance the rich, buttery, laminated brioche. I especially like the stability of the piped cream.”  Steven Ong, Global Advisory Chef, Anchor Food Professionals.

Meet our long-admired Anchor Chef’s Classic Whipping Cream – the real star of this international partnership. 

Loved by Chefs – and foodies
Anchor Chef’s Classic Whipping Cream is a high-performance whipping cream making it ideal for just about all bakery applications – not just our special Moulin Rouge creation. It’s a light, European-style cream with excellent static heat stability, so it won’t catch or burn. You can even re-whip it after boiling it.

Whipped to perfection
Anchor Chef’s Classic Whipping Cream was created to save time, energy and money for busy food businesses. And it’s all thanks to a team of dedicated specialists who work at our Fonterra Research & Development centre – an internationally-renowned Dairy Research Institute that’s home to over 130 PhDs and 350 dairy patents. We know dairy, and we know how to make your customers love it too. But don’t take our word for it – experience it for yourself at the Worldchef expo in the Philippines on August 2nd.

Designed by food professionals. For food professionals.
Anchor Chef’s Classic Whipping Cream is made to perform in any recipe

Key benefits

Can handle the heat
Stays smooth without burning or catching under heat.

Acid stable
Holds stability without splitting or separating in sour and spicy recipes, or when folding in fruit puree and chocolate.

Brings out colour
The ivory white colour enhances ingredients and garnishes.

Easy to use
Packed in a convenient 1L format with a hygienic resealable open twist top.

Ready to create something special? Have a look at our Moulin Rouge recipe here.

Ready to raise your bakery game? Get in touch with the Anchor food professionals team here.


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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.

Categories
Competition Seminar

Join Worldchefs for a Competition Seminar during the IKA/Culinary Olympics 2024

Interested in taking the first step towards becoming a Worldchefs Certified Judge or learning more about Competition requirements? Join Worldchefs for a Competition Seminar during the IKA/Culinary Olympics 2024. We will host four Competition Seminars, which will take place on February 1, 2024.

Click below to learn more details about each competition seminar event:

culinary arts
Pastry Arts

More Information:

Competition Seminar instructors share techniques from both the perspective of Worldchefs Certified Judges and award-winning competitors. Participants gain an understanding of not only judging criteria but also best practices in the competition kitchen and tactics that consistently reach the highest place at the podium.

Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years. 

Future judges: Attending a Competition Seminar is a mandatory part of the process to become a Worldchefs Certified Judge. Participants are awarded a certificate of participation that can be submitted as one of the required credentials in an application. To learn more about the process and for a complete list of requirements, download the Worldchefs Certified Judge application form here.

Judges: Why attend?

  • Keep up to date with culinary trends, and discover all the latest rules necessary to provide fair judgment during competition events.
  • Engage with renowned chef instructors and network with a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
  • Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years. 
  • Future judges: Take the first step towards becoming a Worldchefs Certified Judge. Participants receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application.

Competitors: Why attend?

  • Learn indispensable tips to excel in culinary competitions, and understand the service process and presentation details to make sure you know everything from the very beginning to the end.
  • Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.
  • Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.

Learn more about becoming a Worldchefs Certified Judge

Attending a Competition Seminar is one of the required credentials in a Certified Judge application. Keep in mind, all Certified Judges are required to attend a Competition Seminar every five years. These intensive workshops provide key information about current trends, competition rules and judging criteria, to help chefs keep up-to-date and at their best!

Attending applicable Competition Seminars is one part of the process to become a judge, and does not automatically qualify you as a Certified Judge. Applicants must fulfil additional criteria and provide evidence of support in a formal application process. To learn more about the full approval process, visit: www.worldchefs.org/Application-To-Become-A-Judge 

Pre-register and gain more information by contacting: For more information, contact Linh To at [email protected].

Categories
Blog

Chefs, Commercial Kitchens, and Stress: Could Socio-Demographic Factors such as Personality, Age, and Gender Influence the Stress Level of a Chef?

Chefs, Commercial Kitchens, and Stress: Could Socio-Demographic Factors such as Personality, Age, and Gender Influence the Stress Level of a Chef?

By Wonda Grobbelaar (2023)

Background

Most chefs would agree that life as a chef is not always easy. Chefs often work under very stressful conditions due to different reasons which could affect their personal life. Some of the reasons include a stressful working environment (higher consumer expectations) and long hours of work with no proper rest breaks, low pay, and no work-life balance. Contributing to these stress factors is the militaristic environment many commercial kitchens still operate in today. Created by Escoffier with his military background in the 1800s, the norm in commercial kitchens is to operate in an environment where there is a clear identification of roles and duties (1). In principle, this militaristic approach could be beneficial for commercial kitchens to create maximum value by streamlining the processes and increasing efficiency.  However, the problem with this approach is that the hierarchy is not necessarily designed to make working in a kitchen easier, or more supportive for chefs (2). Previous research studies have proven that a militaristic nature of systems has been linked to higher stress levels among kitchen staff, which increased the health risks associated with the profession.

Before we could identify the levels of stress in commercial kitchens, it is important to understand what the word “stress” and “work stress” means. The word “stress” could be defined as a state of worry caused by a difficult situation and is a natural human response to everyday pressures that everyone experiences from time to time (World Health Organisation (WHO), 2021). However, not all stress is bad for you as it prompts us to address challenges and threats that we perceived as stressful in our lives. This could contribute to higher performance and motivates us to reach our goals and ultimately makes us smarter, and healthier people. 

The problem with stress is when it starts affecting the health of a person. People can no longer cope with their work problems or environment. Therefore, “work or job stress”, can be defined as the harmful, physical, and emotional responses that occur when the requirements of the job do not match the capabilities or needs such as the physical or mental well-being of a person (Seňová & Antošová, 2014; Bhui, et al., 2016, Ghani, et al.,2022). Having every day a stressful day at work could lead to chronic work stress which will affect all systems of the body including the musculoskeletal, respiratory, cardiovascular, endocrine, gastrointestinal, male, and female reproductive system, and nervous systems (Baum, et al., 1999; American Psychology Association, 2022, Lu, et al., 2022). Unfortunately, chronic stress will not only affect the employee in many ways but also negatively impact organizations. Organizations will ultimately incur losses due to worker dissatisfaction or absenteeism and high turnover of employees. It could also lead to poor sleep quality among employees which could ultimately influence production efficiency and quality of work (Lu, et al., 2022; Tseng, et al., 2022).

How was the study conducted?

The aim of my research study is to find out the role of socio-demographic factors such as age, gender, and personality on the stress levels of a chef and what could be done to improve the stress levels that are causing many health problems among those around the globe. 

First, an informal survey was sent out on social media to determine what chefs today working in commercial kitchens saw as potential stressors. A poll consisting of one question was created:” As a chef, what do you see as the highest stress factor today in the kitchen where you work”. Six possible answers were given. 

In Figure 1, the response to the poll is illustrated in the form of a graph.

What was very interesting about these results is that it seems the highest stressor has changed over the past few years. In earlier years, the highest stressor was long working hours, however, according to the data collected earlier this year, this view has changed according to the poll. Today the highest stressor in commercial kitchens is a staff shortage (44%) followed by long working hours at 16%. It would be interesting to conduct further studies related to this preliminary finding to find out if this view is worldwide, as the poll was conducted in the United Kingdom.

With the help of the World Association of Chefs’ Societies (Worldchefs) a podcast related to my research study including questionnaires was shared with the chef’s community including two certified questionnaires to measure the stress and to determine the personality of chefs. The link also included questions related to socio-demographic factors such as nationality, age, and gender. However, for the purpose of this research study, the nationality of a chef is not included in the findings. Any chef that was willing to participate could do so. More than 120 chefs responded to the podcast. Some of the recorded data could not be used due to incomplete questionnaires and some chefs answered the questions in their native language. Data were analyzed with a statistical software program.

Findings

After an analysis, the following findings were recorded.

Age & Gender

The average age of chefs that participated in this research study was 43 years old. The youngest chef was 19 years old and the oldest chef that participated in this research study was 62 years old. According to the findings related to stress and age. as the age of the chefs increases, their stress levels increase. 

In Figure 2, the results of age and stress are illustrated by an Interval Plot.

Line A clearly shows that chefs in their early 30 have very low-stress levels. In their late 30’s early 40’s the stress levels start to increase significantly, peaking at 50+ years. What was interesting is that some chefs in their late 30’s, and early ’40s are less stressed than their counterparts of the same age (See no.1 & 2). This could be related to other socio-demographic factors such as age, education, and cultural background.

The findings related to stress and gender indicated that males are more stressed than their female counterparts. The limitation of the finding related to gender is that only 25% of the data were collected from female chefs.

Before I share the results of the personality traits and stress among the chef community, I thought that I should define what the meaning of each personality trait according to the Big Five Traits Test (BFI-44).

In Table 1, a summary of the characteristics of each personality trait is described. 

The findings of personality traits and the effect on their stress included the following: No chefs according to the data collected had a strong extraversion personality trait. It means in simple terms that no chefs were extroverts. The number of chefs that scored high in the personality traits of Agreeableness and Conscientiousness were the same. The strongest personality trait among chefs was Openness and the personality trait that was least common among chefs was Neuroticism.

Conclusion and Further Research Studies

According to data collected before and during COVID-19, most research studies related to stress and chefs indicated that long working hours were a high stressor, however after the pandemic, it seems that a staff shortage was identified as the highest stressor in commercial kitchens. Although more research should be conducted on this observation, it could be an indication that either fewer people are joining the culinary world, or more people have left the industry due to the long working hours and many other factors mentioned above. From this research study, we could also conclude that the level of stress is not only determined by the working environment of a chef but also by socio-demographic factors such as age, gender, and personality. The findings indicated that older male chefs are more stressed than their female counterparts of the same age and that younger chefs are less stressed. Another interesting observation was the lack of chefs that scored high in the extraversion personality (extroverts) in commercial kitchens. At this stage it is not evident if these personality type(extroverts) simply do not apply to work as chefs, or if could it be that a chef’s personality change with time working in a commercial kitchen which could be very stressful at times. To clarify some observations, further research studies will be conducted to clarify these observations mentioned above. 

Recommendations

To reduce stress in commercial kitchens the following steps could be taken to reduce the stress levels in commercial kitchens: 

The selection criteria required to hire a chef could be improved. When chefs are recruited for different positions in commercial kitchens, attention should not only be given to the skillset and education level but also to the socio-demographic factors of the person such as age, gender, and personality before hiring a person for a certain position. The HR team could evaluate the candidate’s personality traits by using a simple personality traits test such as the BFI-44 to establish which position would be most suitable. As mentioned above, the Big Five Personality Traits 44 items (BFI -44) consist of 44 questions that will take around 10 minutes to complete, however a “small price to pay to secure the right hire”. 

Another stress reducer could be allowing your staff more creativity in commercial kitchens. Previous research studies found that chefs showed decreased stress levels in response to increases in the variety of challenges of their work, such as the opportunity to create new menu items (Murray-Gibbons & Gibbons, 2007)

The stress levels of chefs could be reduced by learning additional skills. One such example is Emotional Intelligence, which contributes not only to a less stressful working environment but teaches them how to manage stress in different ways. Other training sessions that might be suitable for staff members could include leadership and management skills, complex problem-solving, and critical thinking skills.

Lastly, ensure that your staff has a proper place to recoup during their busy working schedule. No chef deserves to have lunch sitting on a container in the storeroom or even worse, no place at all to eat lunch.

Thank you to all the chefs for your valuable contributions to the research study related to chefs and stress in April/May 2023. This research study forms a part of a larger research study related to chefs, stress, and robotics. To find answers to the observation made during the data analysis, more data will have to be collected to find answers to these observations/questions. For example, more female chefs should be included as well as interviews should be conducted to find out if there are any other possible factors that could contribute to the stress factors of chefs. If you are willing to be interviewed or would like to find out more about this research study, please contact me via my email ID [email protected].

Categories
Blog

Empowering the Culinary Artistry of Young Talent: The Dilmah Real High Tea Challenge 2023

Empowering the Culinary Artistry of Young Talent: The Dilmah Real High Tea Challenge 2023

The Dilmah Real High Tea Challenge 2023 showcased the creativity and talent of 15 teams from Sri Lanka’s top hotels and restaurants from 9th-11th June at the BMICH Culinary Art Food Expo. This year our focus was on ‘Respect Inspired By Tea’ and contestants were judged on how well they respected Nature’s Luxury, our most versatile herb, Tea in each of their renditions of an Afternoon Tea for the 21st Century! The competition witnessed an impeccable display of culinary mastery under the guidance of a panel of esteemed judges, including Tea Grower & Dilmah CEO Dilhan C. Fernando, Black Hat Chef Bernd Uber and Worldchefs President Chef Thomas Gugler

Congratulations to our well-deserved winners as well as the participants:

  • Most Outstanding Dilmah Always Teatime Presentation- Ismail Abdul & Ayesh Dilshan De Silva from Shangri-La Colombo.
  • Best Tea-Inspired Drink: Trevin Andrew Gomaz & S.P.M. Hanifa from Cinnamon Grand Colombo.
  • Most Outstanding High Tea Table Presentation -Dishan Tharusa Jayasekara & Malshi Sanjana Ranepura from Monarch Imperial.
  • Most Outstanding Dilmah Tea-Inspired Tea-Food Pairing- Kithmi Araliya Rathnasekara & Ayeshma Premasiri from Shangri-La Colombo.

ABOUT DILMAH TEA

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


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