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Recipes

Lychees Shiso Green Granita

See Koppert Cress’ recipe for Lychees Shiso Green Granita:

INGREDIENTS

  • 1 tin of  567 gr lychees in syrup
  • 4 punnets Shiso Green
  • 1 Shiso Leave Green     

METHOD

  • Drain the lychees in a bowl, keeping the juice.
  • Put the lychees in blender and add the freshly cut Shiso green.
  • Blitz until nice and smooth and add the juice.
  • Blitz again for 10 sec
  • Pour in a bowl and place in the freezer until frozen.
  • To make the granita, use the back of the spoon to scrap the frozen block.
  • Serve straight away.
Lychees Shiso Green Granita

Brought to you by our partners, Koppert Cress


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Recipes

Sechuan Buttons Shot

See Koppert Cress’ recipe for Sechuan Buttons Shot:

INGREDIENTS

  • 1 punnet Sechuan Buttons
  • 1 bottle tonic water  
  • Sechuan Button Sugar to dip the glass rim of the glass shot

METHOD

  • Dip the rim of shot glasses in water and Sechuan Sugar (recipe).
  • Then, place the glasses in the freezer until use.
  • Place each Sechuan button at the tip of a bamboo skewer and place them inside the frozen glass shots.
  • Fill the shot glasses with Tonic water.
  • Serve, ask your guests to chew the sechuan button first, on both side of the mouth and to swallow.
  • Ask them to rinse their mouths with the very cold tonic water.
  • Enjoy the experience! (Ps: add some gin to the water if you wish)   
Sechuan Buttons Shot

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Blog

Real Tea for Real Tea People; the newest addition to the Dilmah family

Real Tea for Real Tea People; the newest addition to the Dilmah family

Dilmah Tea is delighted to introduce yet another exquisite addition to their long-standing legacy of producing exceptional teas at Dilmah. This collection features some of the finest Ceylon tea, meticulously packaged in luxury tea bags. This selection pays homage to Dilmah’s humble beginnings in 1985 and reflects the values, principles, and unwavering commitment of their Founder, the World’s Teamaker, to produce the finest Ceylon tea.

Crafted with care by a family of tea growers, each of these small-batch, luxury, artisanal teas embodies their passion and love for tea.

It’s not just tea. It’s real tea for real tea people.

Shop the Dilmah 85 Reserve and more: https://shop.dilmahtea.com/collections/85-reserve


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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Finland wins the 26th IKA/Culinary Olympics

Finland wins the 26th IKA/Culinary Olympics

Four days of culinary spectacle in Stuttgart: Since the opening of the IKA/Culinary Olympics last Friday, more than 1,200 international chefs have provided moments of pleasure at the Stuttgart trade fair grounds. The Olympic champions have now been crowned: finally, it was Finland that came out on top of the superlative culinary competition.

The link to the original article can be found below.

“Four days, more than 1,200 participants from 55 nations and over 7,000 menus: The IKA/Culinary Olympics is a culinary competition of superlatives and the 26th edition of this event with a long tradition was a great success,” says VKD President Daniel Schade. “The atmosphere was captivating and special from start to finish. We received great feedback from the chefs, fans and guests – we are proud of that.” As the organizer of the IKA, the German Chefs’ Association (VKD) congratulates the winners of the Culinary Olympics. “All of the participants put fantastic performances on the plates and showed what true culinary artistry looks like,” says Daniel Schade. “We would like to thank all the chefs for being here in Stuttgart and are already looking forward to returning in 2028 for the 27th IKA/Culinary Olympics – again in Stuttgart and again alongside Intergastra.”

At the IKA/Culinary Olympics, international culinary talents are given a stage to showcase their skills. All participants are passionate about the cooking profession and once again provided great taste experiences and visual highlights that will be remembered. In the National Team category, Finland ultimately won the competition and took home “Olympic” gold. The team impressed the jury with its precision and artistic craftsmanship. The team from Switzerland followed close behind in second place, winning the silver medal for their outstanding performance. Bronze went to Iceland in the National Team category. The German National Team achieved ninth place in the overall ranking.

As in 2020, Sweden won gold in the Junior National Team category, defending its Olympic title. Norway took second place and silver. Denmark took bronze. The German Junior National Team came fifth.

There were special results this time in the Community Catering and Live Carver categories: The Compass Group Culinary Team Finland and the Swiss Armed Forces Culinary Team/SACT were rated equal on points by the jury to three decimal places. They therefore shared first place in the Community Catering Teams category and both received gold. The Norway Community Catering Team follows in third place with the bronze medal. In the Live Carvers category, An Xuan Li (Taiwan) and Tereza Buchtova (Czech Republic) shared first place. Kuan Ju Li (Taiwan) took the bronze medal.

The Winners in the Different Categories

National Teams

  • Gold for Finland
  • Silver for Switzerland
  • Bronze for Iceland

Junior National Teams

  • Gold for Sweden
  • Silver for Norway
  • Bronze for Denmark

Community Catering Teams

  • Gold for Compass Group Culinary Team Finland, Finland
  • Gold for Swiss Armed Forces Culinary Team / SACT, Switzerland
  • Bronze for Norway Community Catering Team, Norway

Regional Teams

  • Gold for PaisWorld Culinary Team Korea, South Korea
  • Silver for Skåne Kulinar, Sweden
  • Bronze for Cercle des Chefs de Cuisine Lucerne, Switzerland

Live Carvers

  • Gold for An Xuan Li, Taiwan
  • Gold for Tereza Buchtova, Czech Republic
  • Bronze für Kuan Ju Li, Taiwan

The medals of the individual exhibitors and live carvers as well as the ranking of all teams can be found at: www.culinary-olympics.com/ika-2024/medal-table.

The original article can be found here.


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  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website. 

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Categories
Recipes

Sechuan Buttons Syrup

See Koppert Cress’ recipe for Sechuan Buttons Syrup:

INGREDIENTS

  • 1 punnet Sechuan Buttons
  • 150 gr caster sugar
  • 100 ml water

EQUIPMENT

  • Blitzer

METHOD

  • Remove the green of the Sechuan Buttons.
  • Put the sugar and Sechuan Buttons in a blitzer.
  • Blitz for 20 seconds to blend correctly, it will give you a wet sugar, kind of paste.
  • Take 30 gr of the paste and add 100 ml water in a pan.
  • Wisk it in a pan and bring it to boil.
  • Boil it for 3 to 4 minutes and keep whisking.
  • Pour the Sechuan Button Syrup in a bowl until use.
Sechuan Buttons Syrup

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From Dishwasher to Celebrity Chef w/ Chef Ron Duprat

From Dishwasher to Celebrity Chef w/ Chef Ron Duprat

Have you ever wondered if humble beginnings can lead to extraordinary achievements? The story of Worldchefs ambassador Chef Ron Duprat, who started as a dishwasher and climbed his way to celebrity chef status, is proof that no ladder is too high to climb.

This isn’t just about culinary triumphs; it’s a tale that might change how you view hard work, resilience, and following your dreams. In this exclusive look, Chef Duprat shares the real ingredients of his success – lessons that go beyond the kitchen and speak to anyone aspiring to transform their passions into a career.

Dive into an inspiring journey that proves no starting point is too small, and no dream too big.

The Foundation: A Dishwasher’s Dream

Chef Duprat’s culinary journey began in an unassuming role. “My journey began humbly, as a dishwasher,” he recalls. This first glimpse into the culinary world taught him a valuable lesson: “every role in a kitchen is vital and that hard work and dedication are key ingredients to success.” It was here that he learned the importance of each element in the kitchen’s symphony.

Mentorship played a pivotal role in Chef Duprat’s career. He speaks fondly of chefs who were “not just skilled but also passionate and inventive,” and taught him that cooking is as much about heart as it is about discipline. These mentors shaped his culinary philosophy and approach.

A major milestone in Chef Duprat’s career was mastering traditional Haitian dishes. “This was more than cooking; it was keeping my heritage alive through flavors and stories,” he explains. This achievement was not just about culinary skills but also about embracing and showcasing his identity.

Achieving the status of a head chef was a significant turning point. “It was a validation of my skills and dedication,” he states, marking his ascent from the back of the kitchen to the forefront of the culinary world.

Reflecting on his early days, Chef Duprat contrasts them with his current life. “Now, my days are a blend of creativity, managing my team, and engaging with fans and media,” he says. This evolution from a hands-on learner to a leader and a mentor in the kitchen highlights his remarkable growth.

The Impact of Television and Media

Chef Duprat’s foray into television was both exhilarating and daunting. He notes how TV reshaped his approach to cooking, making him more conscious of storytelling through food. He fondly remembers a TV challenge that pushed him to innovate, proving pivotal in his growth.

Despite his success, Chef Duprat remains grounded. He recalls the most impactful feedback he received: “to stay true to my roots.” This advice reinforced his commitment to bringing his unique perspective to the culinary world, bridging the gap between chefs and the public.

Balancing authenticity with market trends presented a challenge. Chef Duprat’s approach was to remain true to his vision while staying adaptable. “Bringing my Haitian heritage into my brand was about authenticity and honoring my background,” he explains, showcasing his dedication to his heritage and culture.

A common misconception he addresses is that TV chefs have it easy. In reality, Chef Duprat emphasizes, “it’s a world of relentless hard work, constant learning, and adapting to new challenges.” Reflecting on his TV appearances, he wishes he had showcased more of his Haitian heritage, bringing more of its vibrant flavors to a global audience.

Ultimately, Chef Duprat’s television appearances allowed him to mentor young chefs and promote Haitian cuisine. “It’s been a fulfilling experience to inspire and be a part of others’ culinary journeys,” he reflects. His ability to handle the pressure of cooking shows is rooted in his passion for cooking and his love for the culinary arts.

Chef Ron Duprat’s journey from a dishwasher to a celebrity chef is a narrative of passion, perseverance, and the relentless pursuit of dreams. Through his culinary mastery, television appearances, and personal branding, Chef Duprat continues to inspire and influence the culinary world as an ambassador for Worldchefs, remaining a shining example of the power of dedication and hard work.

If you want to take the next step towards your culinary dreams, check out the open chef positions available on Hosco today!

Categories
Recipes

Quail Eggs Tahoon Cress

See Koppert Cress’ recipe for Quail Eggs Tahoon Cress:

INGREDIENTS

  • 9 pieces hard boiled quail eggs
  • 1 tbsp melted Tahoon Cress butter                          
  • 2 tbsp dryed Tahoon Cress   
  • ½ punnet Tahoon Cress
  • 1 tbsp Tahoon oil

METHOD

  • Toss the hard boiled quail eggs in the melted butter
  • Toss the eggs in the dry Tahoon
  • Serve the eggs with fresh Tahoon and finish with a drizzle of Tahoon Cress oil.
Quail Eggs Tahoon Cress

Brought to you by our partners, Koppert Cress


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It’s teatime… around the clock at the 76th Dilmah School of Tea

It’s teatime… around the clock at the 76th Dilmah School of Tea

The 76th Dilmah School of Tea opened its doors at the iconic Anantara New York Palace in Budapest, Hungary to take tea inspiration up a notch.

Hospitality experts from across Europe gathered to explore tea’s versatility alongside a family of tea growers while mastering the art of being tea-inspired around the clock. They gained insights into perfect tea brewing, intricate tea and food pairings (including cheese and chocolate), and inventive tea-inspired mixology. Tea time transformed into an enlightening journey like never before!

Sign up to master all tea things: https://www.schooloftea.org/

Subscribe for more tea-inspiration: https://www.youtube.com/channel/UCewoOMwI2eEXJamHF8MmR3A  


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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Categories
Recipes

Bonbon Sansho Leaves

See Koppert Cress’ recipe for Bonbon Sansho Leaves:

INGREDIENTS

  • 40 gr goat’s cheese
  • 6 large green olives
  • 12 Sansho Leaves       
  • 100 ml sparkling water
  • 70 gr Tempura mix
  • Vegetable oil to fry

METHOD

  • Put the goat cheese in a piping bag.
  • Cut the olive through the middle (vertically).
  • Fill each half olives with the goat cheese and one leave of Sansho Leaves.
  • Put the other half of the olive back on top so you get another ‘whole’ olive.
  • Pour the tempura batter in a bowl and add mix in slowly the sparkling water.
  • Dip the olives in the batter and fry them in a medium hot oil.
  • Place the “BonBon” on a board and top with Sansho Leaves.
Bonbon Sansho Leaves

Brought to you by our partners, Koppert Cress


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Categories
Blog

Hilton Lake Taupo Relaunches Timeless High Tea Experience with Dilmah

Hilton Lake Taupo Relaunches Timeless High Tea Experience with Dilmah

Dilmah Ceylon Tea was instrumental in relaunching Hilton Lake Taupo’s Timeless High Tea, bringing warmth to New Zealand’s North Island this spring.

Dilhan Fernando, Tea Grower and Dilmah Chairman/CEO, shared insights about the authenticity and versatility of Ceylon tea, along with the unique characteristics of Dilmah teas.

Paired with Chef Hamish Neale’s delectable menu, attendees savoured brews like Dilmah Ceylon Breakfast Tea, Gentle Chamomile infusion, Natural Infusion of Blueberry, and Naturally Pure Green Tea.

This event showcased the luxurious gastronomic experience that can be crafted for guests, pairing Dilmah’s gourmet teas with exquisite food in perfect harmony, catering to Taupo’s high tea culture.

Subscribe to Dilmah YouTube for a sip of more content.

Learn more at DilmahTea.com.


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.

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