Categories
Job Post

Manager (International Development): Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary InstituteManager (International Development):

Manager (International Development) – Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary Institute

The Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute (HTI, CCI & ICI), a member of the Vocational Training Council (VTC), was established to fulfil the growing demand for trained manpower for the industry.  It is the forerunner in Hong Kong providing quality vocational education and training for secondary school leavers and in-service professionals with an aspiration to enter the industry.  Programmes offered by HTI, CCI & ICI are diversified, up-to-date, delivered by state-of-the-art facilities and meet the needs of the industry, which include Food and Beverage Service, Front Office Operations, Housekeeping Operations, Hotel Spa Therapies, Event Management, Tour Service and Travel Agency Operations, Chinese / International Culinary Skills, Catering Management, and Wine and Beverage Business Management.

Click to learn more about HTI, CCI & ICI

Hotel and Tourism Institute: https://www.youtube.com/watch?v=R1DsUgiXXvc

Chinese Culinary Institute: https://www.youtube.com/watch?v=5OkS6W0jO8o

International Culinary Institute: https://www.youtube.com/watch?v=LPsuO6q4mak

Job Post:

Manager (International Development)

Ref. no.: C/HTI/MGR(ID)/06/23-AP2

Major Duties:

  • To establish, drive and maintain close network with international academic / vocational institutions, hospitality and culinary organisations, professional bodies, Consulates and Trade Commissions, etc.;
  • To explore collaboration opportunities with international partners in curriculum development, consultancy, exchange and articulation programmes, etc.;
  • To work closely with Marketing team to lead process improvements, create market plans for designated regions and to develop strategies to promote and build the brand awareness of the Hospitality Discipline;
  • To lead and conduct market research into international culinary education, training trends and market opportunities for development of strategies and curriculum;
  • To plan and implement culinary exchange programmes with overseas culinary training institutions and culinary associations;
  • To promote and explore articulation pathways to higher / professional qualification programs abroad and within the Council;
  • To work with local international schools and non-Chinese speaking organisations to recruit non-local students for the Institutes;
  • To coordinate with international culinary and hospitality experts to conduct seminars / workshops for students; and
  • To secure funding for students and staff development / exchange for overseas training activities.

Requirements:

  • A recognised degree in relevant discipline, or equivalent;
  • At least 5 years’ managerial experience at an appropriate level of responsibility in the hospitality or catering industry;
  • Good records of professional development and linkages with the industry;
  • Good understanding of the current and future development of the hospitality and catering industry;
  • Good management and administrative experience at a senior level;
  • Fluency in written and spoken English, preferably with knowledge of Cantonese and Putonghua; and
  • Proficiency in common computer software application.

Notes:

  1. The post is in the rank of “Senior Lecturer” under the VTC Grade and Rank System.
  2. The appointee may be required to perform duties outside normal office hours and in designated places as assigned.  Frequent international / regional travels will be required.
  3. In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Benefits

  1. Competitive remuneration package to the right candidate. Appointment will be made on contract and renewal is subject to staff performance and service needs.
  2. Accommodation, travel relocation expense and baggage allowance will be provided for eligible appointee whose current / normal places of residence is proven to be outside of Hong Kong.

Application Procedures:

Interested applicants should apply for the post via email.  A completed application form [VTC-1 (Rev. 3/2023)], together with a full curriculum vitae, should be sent to [email protected].  

Candidates should take note of the following:

  • Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with a file size below 10MB.
  • The file should be saved with the applicant’s name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
  • For the email subject, please cite “Application for Manager (International Development) (C/HTI/MGR(ID)/07/23-AP2)”.
  • Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: 16 July 2023

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.


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Categories
Recipes

Coconut Melon Tarts

See HUG’s recipe for Coconut Melon Tarts:

Coconut Pudding

Ingredients

  • 70 g milk (1)
  • 35 g coconut powder
  • 10 g sugar
  • 5 g crème powder
  • 5 g milk (2)
  • 5 g egg yolk
  • 35 g couverture, white
  • 10 Piece HUG Dessert Tartelettes Filigrano Butter Round 3.8cm

Preparations

  • Bring the milk (1), coconut powder and sugar to the boil.
  • Mix together the crème powder, milk (2) and egg yolk.
  • Add to the milk mixture while stirring.
  • Bring to the boil, stirring constantly, until the crème thickens.
  • Remove the pan from the stove. Melt the couverture in it.
  • Allow the mixture to cool down. Stir and spread over the base of the Tartelettes.

Marinated Melon

Ingredients

  • 60 g water
  • 15 g sugar
  • 10 g lime juice
  • 2 g tarragon
  • 100 g melon

Preparations

  • Heat the water, sugar, lime juice and tarragon until the sugar has dissolved.
  • Allow the mixture to cool.
  • Cut out melon balls and place in the marinade.

Serving suggestions

  • Cucumber roll and cucumber balls
  • Coconut flakes
  • Sugar spirals

Recipe by: Susanne Bührer Hasenberger, 2018

Brought to you by our partners at HUG

crystallized Jasmine Blossom


ABOUT HUG

HUG is a Swiss bakery with more than 140 years of history, and today the world’s leading brand for sweet and savoury tartelettes. HUG Swiss premium tartelettes, with their uniquely thin and straight walls, are the first choice and the basis for the most creative and delicious snack or dessert creations. Chefs and patissiers around the world appreciate the modern and elegant design for cold and warm applications. The company is a leader in the sustainable and responsible use of resources. The family promise of “natural and honest” signed by Andreas and Anna Hug, the fifth generation of the Hug family, stands as a guarantee to this commitment. To learn more about HUG, watch their company trailer here.

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
Partnership

Pioneering the Future of Flavor: Griffith Foods and Worldchefs Renew Partnership 

Pioneering the Future of Flavor: Griffith Foods and Worldchefs Renew Partnership 

  • Griffith Foods has renewed as a Worldchefs Global Partner. As a family business for more than 100 years, Griffith Foods is known for their industry expertise, comprehensive global insights, collaborative partnerships, and purpose-driven passion. With an aim to shape the future of food, Griffith Foods is a key supporter of Feed the Planet sustainability initiatives to equip chefs with the flavors and tools to set a better course for the future. 
  • Custom Culinary, a business entity of Griffith Foods, offers products that are developed with a team of award-winning chefs, delivering culinary expertise to innovative flavor research with purpose. They offer culinary versatility in convenient formats, delivering authentic flavor and creating better food, value, and relationships to the industry.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 3 of July 2023 – Griffith Foods, a world-class family-owned global developer and manufacturer of customized food ingredient solutions, has renewed as a Worldchefs Global Partner. Founded in 1919, Griffith Foods is guided by their Purpose of “We Blend Care and Creativity to Nourish the World”. The company’s product capabilities range from seasonings and breading, to marinades and sauces blended to exacting specification that are culturally authentic, taste great and are wholesome.

Throughout their 70-year history, Custom Culinary, part of the Griffith Foods family, has maintained a singular mission: to provide foodservice and food processing professionals with true, real, and authentic flavor solutions. Today, Custom Culinary’s solution-driven approach offers culinary versatility in convenient formats, delivering a portfolio of products made with the finest ingredients to ensure exceptional flavor and dependable performance to save time and improve consistency.

A culinary-centric organization, Custom Culinary products are developed with a team of award-winning chefs, bringing culinary expertise and an appreciation for global and regional influences, local sourcing, and cleaner ingredient statements to the table. Combining food science, technology, and the culinary arts, Custom Culinary draws on emerging trends and culinary insights from across their global network to create customized solutions the industry.

Key supporters and collaborators of Worldchefs’ Feed the Planet programs, Griffith Foods and Custom Culinary understand their critical role in addressing food waste and sustainability, working across the food ecosystem to deliver on the company’s sustainability journey and commitments. Leveraging the passion of their dynamic teams, the teams weave culinary inspiration, a focus on nutrition, and a sustainable mindset into each product to support culinary professionals and nourish the world. 

“Custom Culinary has been a natural partner for Worldchefs in their commitment to helping culinary professionals perfect the art of flavorful food with purpose,” says Ragnar Fridriksson, Worldchefs Managing Director. “Their support of Feed the Planet programs, culinary competitions, and their understanding of industry and consumer trends all reflect the dedication of their global team to building a better food future. We are delighted to continue our partnership and look forward to what is to come.”

Visit https://griffithfoods.com/ and www.customculinary.global for industry resources and more information on their product portfolio.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Medal of the Order of Australia for Patrick O’Brien Australian Culinary Federation Director Western Australia, National Life Member

Medal of the Order of Australia for Patrick O’Brien Australian Culinary Federation Director Western Australia, National Life Member

The Australian Culinary Federation would like to congratulate Mr Patrick O’Brien for achieving the Medal of the Order of Australia (OAM) by the Governor-General (Chancellor of the Order of Australia) for his service to the hospitality industry. Full list  King’s Birthday 2023 Honours List

Many chefs In WA & indeed across Australia have had Patrick’s dedication and passion to help develop their careers & the amount of effort he dedicates to the industry to shape, nurture and prepare young chefs is second to none. 

As Manager of National Junior Culinary teams since 2008 he has coached young chefs competing in the highest levels of culinary competition and has accompanied teams to events all over the world including Germany, India and Thailand. 

Patrick’s list of accomplishments include: 

  • National Board Member since 2022
  • Director Western Australia since 2022
  • National Life Member 
  • Worldchefs International Judge
  • Master Craftsman with the Catering Institute of Australia
  • Director, Hospitality, Tourism and Culinary Arts, North Metropolitan TAFE, since 2006.
  • Volunteer, Apprentice Kitchen, Hospitality Group Training, 1994-1999. 

Awards and Recognition includes:

President’s Award for Education, World Association of Chefs’ Societies, 2014.

Hall of Fame, Restaurant and Caterers Awards Western Australia, 2014.

Patrick O’Brien OAM will be presented with the insignia of the award at an investiture ceremony at Government House in September/October.

Please join us in congratulating Patrick on this incredible achievement. 


BECOME A WORLDCHEFS MEMBER

Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide. 

You can find a list of Worldchefs members countries here.

THE COMPETITION DAYS FOR THE 26TH IKA/CULINARY OLYMPICS ARE SET

THE COMPETITION DAYS FOR THE 26TH IKA/CULINARY OLYMPICS ARE SET

For the participating teams of the IKA/Culinary Olympics in February 2024, their operating days were determined today. The draw could be followed via worldwide livestream. 

Stuttgart/Frankfurt am Main, 16 May 2023 – In 262 days, the Olympic flame for the culinary arts will once again be lit in Stuttgart. Then chefs from all over the world will compete at the IKA/Culinary Olympics and cook in fair competition for medals. The 26th IKA will take place from 2 to 7 February, for the second time on the grounds of Messe Stuttgart and once again parallel to the Intergastra trade fair. “The Culinary Olympics have been a highlight for the global chefs community for almost 125 years”, says Daniel Schade, President of the German Chefs Association (VKD), IKA’s host.“ Since the IKA 2020, a lot has happened and a lot has changed. But fortunately, some things have stayed the same. In close cooperation with our partners – Messe Stuttgart and Dehoga Baden-Württemberg – we make every effort to offer participants and visitors alike a culinary competition experience of a special kind.” 

Cooking in international comparison  

Today’s draw of the competition days could be followed by participants and IKA fans via livestream. Here, alongside VKD President Daniel Schade, Cem Özdemir, German Federal Minister of Food and Agriculture, Stefan Lohnert, Managing Director of Landesmesse Stuttgart, and Fritz Engelhardt, Chairman of Dehoga Baden-Württemberg, addressed the viewers as well. In addition to Regional Teams and Individual Exhibitors, teams from around 40 different countries will compete against each other in the National, Junior National and Community Catering categories in various competitions at the upcoming IKA in February. For them, the competition days have now been determined: as of today, it is clear when which team will be in the IKA kitchens and which nations will be cooking on the same day – i. e. in direct comparison. These are the results. 

For moe information visit: https://www.olympiade-der-koeche.com/en/competition-days-2024/

Categories
Member News

Record 1400 burgers made in a day as Chefs Association of Pakistan & COTHM celebrate International Burger Day

Record 1400 burgers made in a day as Chefs Association of Pakistan & COTHM celebrate International Burger Day

 The Chefs Association of Pakistan (CAP), in partnership with the College of Tourism and Hotel Management (COTHM), hosted a delightful celebration in honor of International Burger Day on Monday, May 29th, 2023. The event took place at the beautiful COTHM campus in Lahore, featuring a wide variety of innovative and delicious burgers that pleased food enthusiasts from all walks of life.

International Burger Day, organized by CAP, aimed to celebrate the beloved culinary delight’s versatility and universal appeal. From classic beef patties to vegetarian and vegan options, the event showcased a diverse range of burger variations to satisfy every palate. The talented young chefs showcased their creativity by reimagining traditional recipes and introducing unique twists, offering attendees an extraordinary dining experience.

Over 1,400 burgers were prepared by the chefs and generously distributed to orphanages and those in need throughout Lahore. The Burger Day celebrations were a resounding success, leaving attendees with unforgettable culinary experiences and a craving for more delectable creations. With its unwavering commitment to excellence and innovation, CAP continues to establish itself as a culinary powerhouse, delighting food enthusiasts and setting new benchmarks in Pakistan.


ABOUT THE CHEFS’ ASSOCIATION OF PAKISTAN

The Chefs’ Association of Pakistan (CAP), founded in 2006, is an apolitical and nonprofit organization. CAP is a proud member of Worldchefs – the global authority on food. It is the only national association of Pakistan, which is internationally recognized. 

It represents finest chefs, restaurateurs, hoteliers, food & beverage companies, culinarians, educators, learners and other stakeholders of Pakistan’s hospitality, culinary, travel and tourism industry.

BECOME A WORLDCHEFS MEMBER

Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.

You can find a list of Worldchefs members countries here.

Categories
Recipes

Espuma Algae Powder Emerald

See Koppert Cress’ recipe for Espuma Algae Powder Emerald:

INGREDIENTS

  • 200 ml double cream
  • 1 tbsp Algae powder Emerald
  • 1 egg yolk
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1 tbsp mustard

EQUIPMENT

  • Whipped cream dispenser

METHOD

  • Separate the egg white from the egg yolk.
  • Put the double cream, oil, water, egg yolk, Algae Powder Emerald and mustard in the whipped cream dispenser.
  • Close the dispenser bottle, add the cartouche of gas and shake it for 20 seconds.
  • Leave in the cold room for 60 minutes.
  • Spray the espuma in the center of a plate.
  • Sprinkle with Algae Powder Emerald.
  • Add a rice paper cracker with Algae Powder Emerald (recipe) to the plate and serve.

Recipe: Franck Pontais

espuma

Finished recipe Espuma Algae Powder Emerald

Brought to you by our partners, Koppert Cress

crystallized Jasmine Blossom


ABOUT KOPPERT CRESS

Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products, that meet the ever higher culinary demands of restaurants around the world.

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
Blog Partnership

A culinary dream that came true

A culinary dream that came true

From a young dreamer to a creator of culinary art… this is young Azradeen’s awe-inspiring culinary journey. His story in which he allowed his dreams to lead him rather than allowing his hurdles to push them.

Learn more about Azradeen’s culinary journey below:


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.


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
Partnership

 A New Ingredient in the Mix: Anchor Food Professionals and Worldchefs Announce Global Partnership 

A New Ingredient in the Mix: Anchor Food Professionals and Worldchefs Announce Global Partnership 

  • Anchor Food Professionals has joined the largest culinary trade association as a Worldchefs Global Partner and official dairy sponsor of Worldchefs Congress & Expo 2024.
  • As a part of Fonterra brand, a co-operatively owned global dairy company from New Zealand, Anchor Food Professionals creates high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 29 of May 2023 – Anchor Food Professionals and Worldchefs have announced a new global partnership. Joining as a Worldchefs Global Partner, Anchor Food Professionals is now the official dairy sponsor of Worldchefs Congress & Expo 2024. A part of Fonterra, a co-operatively owned global dairy company from New Zealand, Anchor Food Professionals creates high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries. 

The partnership marks a key opportunity for collaboration in culinary expertise and trends with the largest international culinary trade association. Putting the brand’s New Zealand dairy heritage and experience to good use, Anchor Food Professionals expands their insights for kitchens large and small around the world while showcasing grass-fed, natural dairy nutrition; free from GMO, growth hormones and antibiotics*. 

Anchor Food Professionals works with customers to help improve their products and grow their businesses. The company’s Global Advisory Chefs provide technical knowledge, develop new products, provide menu ideation and deliver first-hand experience of busy kitchens to help customers gain a competitive edge. Through industry insights and world-leading research and innovation, Anchor Food Professionals continuously introduce new dairy ingredients and service solutions that help meet the demands of today’s foodservice professionals.

Steven Ong, Global Advisory Chef for Anchor Food Professionals

“I’m super excited about our partnership with Worldchefs—the World Association of Chefs’ Societies—as it’s the global authority of the culinary industry,” says Steven Ong, Global Advisory Chef for Anchor Food Professionals. “With Worldchefs, we get the opportunity for prominent visibility, raising our profile in front of a captivated audience of chefs through more than 110 member countries on all continents. We will also be able to showcase our premium AFP products to a targeted audience of chefs and gastronomy opinion leaders by being the ‘Worldchefs most trusted dairy brand.’”

“The world of food is constantly evolving, and it is rare to find a company that has made the intentional choice to dedicate resources to really learning with and listening to food service professionals,” says Rick Stephen, Chairman of Worldchefs Culinary Competition Committee and former Continental Director for Asia. “We welcome their chefs to our international network and look forward to meeting them in kitchens around the globe.”

By adding Anchor Food Professional’s cream and butter into the mix at Worldchefs Congress & Expo 2024 in Singapore, thousands of the world’s best chefs will experience world-leading products at trade events, global showcases, and more.

Visit www.anchorfoodprofessionals.com for more information on their products.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

*When cows are sick and require antibiotic treatment, it is under veterinary advice. Antibiotics can only be prescribed by a veterinarian in New Zealand, and animals requiring treatment are removed from the herd and do not contribute to a farm’s milk supply until their withholding period has concluded and they are clinically recovered. 

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Categories
Blog

 Energy saving with commercial refrigerators 

Energy saving with commercial refrigerators 

From counters to cabinets, commercial refrigeration equipment represents nearly a third of the energy used within a professional kitchen. As it is rarely – if ever – switched off, operators could be forgiven for thinking that high running costs are unavoidable. However, when properly specified and regularly maintained, that needn’t be the case.

What is an energy-efficient commercial refrigerator?

The easiest way to determine the energy efficiency of a commercial refrigerator is to look at its energy label. Energy labels were first introduced for commercial catering equipment under the EU Energy Labelling Directive (part of the Ecodesign Directive) in July 2016. Appliances are rated ‘A+++ to G’, with ‘A+++’ being the most efficient class and ‘G’ being the least.

Energy labels for commercial refrigeration equipment also display further key information, such as the total recommended capacity and the annual energy consumption (kWh/annum).

Another helpful performance indicator for operators to be aware of is Climate Class, which illustrates the appliance’s ability to correctly preserve food in different working conditions. Given the typically high temperatures in a professional kitchen, operators should consider commercial refrigeration units built to Climate Class 4 or 5. This will ensure the appliance can operate efficiently, even if the ambient temperature reaches 30- 40°C.

Energy savings with commercial refrigerators

The latest commercial refrigerators and freezers maximise efficient operation thanks to a host of innovative technology.

For example, the Electrolux Professional ecostore Premium range features the Optiflow intelligent air circulation system. This ensures the interior temperature remains consistent, no matter how many times the door is opened or closed.

However, there are a variety of other factors which can impact the efficiency of commercial refrigeration, including the refrigerant gas, the choice of insulation materials and the thickness. Indeed, Electrolux Professional models use the natural R290 refrigerant gas which is both more sustainable than hydrofluorocarbon (HFC) refrigerants, and less corrosive of the compressor and other core internal parts.

Energy saving tips for a commercial refrigerator

The easiest way to keep energy consumption down is to invest in the most efficient model you can afford. However, there are a few tips and tricks that operators can do to maximise the efficiency of any appliance:

  1. First and foremost, operators should never exceed the storage capacity listed on the energy label. Doing so can limit the airflow around the contents and potentially cause it to spoil earlier. While not strictly linked to utility consumption, food waste is still an expense that should be avoided at all costs. Thanks to its innovative design, the Electrolux Professional ecostoreHP Premium counters range, for example, benefits from an increased 20% capacity compared to other units with a similar footprint.
  2. Secondly, the condenser coil should be cleaned at least every three months to prevent the build-up of dust or debris. Doing so will also stop the appliance from overheating and help it to run as efficiently as possible. Alternatively, operators could opt for models with wire frame condensers, such as the ecostoreHP  Premium series, as they have lower maintenance demands.
  3. Finally, all door seals should be frequently removedcleaned, and checked for leaks. Failing to do so may inadvertently increase power consumption as the unit will have to work even harder to maintain temperature. However, seals are straightforward to replace and keeping on top of regular maintenance will keep any issues at bay.  Electrolux Professional models feature a triple chamber magnetic gasket which can easily be removed and cleaned without impacting the insulation properties of the appliance
Conclusion

While commercial refrigeration may be among the most energy-intensive items in a professional kitchen, there are many ways operators can make savings. From specifying high-efficiency models to engraining regular cleaning and maintenance best practice, refrigeration no longer needs to be a major drain on energy bills.

Save more with Electrolux Professional


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.

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