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The cuppa tea that went for the gold

The Most Outstanding Dilmah Tea-Inspired Beverage

Trevin Andrew Gomaz and S.P.M. Hanifa of Cinnamon Grand, Colombo left the judges awe-inspired with their remarkable Dilmah Tea-Inspired Beverage at the recently held Dilmah Real High Tea Challenge. Their melt-in-the-mouth foie gras pate, dark chocolate cigar, and frozen crumble proved to be an exquisite complement to their “Mythical Forest” creation, ingeniously crafted using Dilmah Forest Berry Tea, with the Elixir of Ceylon Tea’s Peach and Mango flavours. Their exemplary teamwork, innovation, and creativity was truly commendable, earning them the well-deserved accolade for “The Best Tea-Inspired Beverage”.

About the competition

High tea offered by even the finest hotels around the world leave out a crucial element in their service – good quality tea. Dilmah, the family tea brand that has become synonymous with quality and tradition in tea seeks to bring Real Tea back to the traditional High Tea ceremony. It is now a world famous tea competition which is revolutionizing the industry.


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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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.

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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.

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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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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].

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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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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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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.

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 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


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How to Create a Green Commercial Kitchen 

Slash energy bills and make a positive contribution to saving the environment with cutting-edge energy efficient commercial kitchen equipment. 

Rising oil and gas prices have added to the stress of running a commercial kitchen and with companies looking to do their part to tackle climate change, making our kitchens more energy efficient brings business benefits and helps our planet. 

You and your team can take some simple steps straight away to start saving on your energy bills. It starts with explaining key changes that can be made to your team and making sure they’re on board with your energy-saving plan. When it comes to replacing your commercial kitchen equipment, you can make significant savings by investing in new, energy-efficient options, ensuring they pay for themselves in a surprisingly short timeframe. 

Easy energy-saving tips for commercial kitchens

There are some simple changes you can implement right away to become more energy efficient. For example, wear and tear on refrigerator and freezer doors is a common and costly problem that’s often ignored. If the doors don’t close properly, the cooling equipment has to work much harder to keep the contents cold. Replace worn-out door seals and keep them clean. 

Try to ensure natural ventilation as much as possible as when the ambient temperature in your commercial kitchen rises, refrigerators and freezers have to work harder to keep your food chilled. One way is to create areas in your kitchen, one for fridges and another for cookers. 

Look at investing in water-saving devices and taps to reduce excess use and take steps such as ensuring that dishwashers are fully loaded before use. By replacing all lighting with LEDs, you won’t just reduce energy consumption, you’ll also reduce the ambient temperature.

Why upgrading your appliances matters 

Upgrading professional kitchen equipment is a key component of any energy efficiency strategy. Following the initial outlay, you’ll enjoy long-term energy savings and can ensure you also hit your sustainability targets as a company.

Professional kitchen fridges are switched on 24 hours a day, 365 a year to preserve food and keep it fresh, taking up a huge chunk of energy consumption in the kitchen. On top of that, US and EU regulations are becoming increasingly stringent. 

Investing in energy efficient commercial kitchen equipment can save your kitchen thousands of dollars in operational costs and play a role in tackling climate change.

Evolving your kitchen appliances

At Electrolux Professional, they believe in social responsibility and the need to be transparent regarding energy consumption and Electrolux Professional’s equipment’s impact on the environment. All their products are designed and built for the future, with the next generations in mind and are labeled to indicate compliance with energy regulations.

Electrolux Professional always seeks to improve energy efficiency in kitchen appliances, even before regulations came into place. Their R290 high-efficiency HD refrigeration cabinets were already in production in 2011, before energy labels were introduced in 2016. 

A fresh approach to refrigeration

ecostore refrigerators, available in class A, are designed for heavy duty working conditions, guaranteeing more capacity and best in class in energy efficiency. The electricity bill can be cut by 80%* with ecostore refrigerators in class A.

While upgrading your kitchen appliances to more energy-efficient models saves you money in the long run. For example, by switching from a class G to a class B refrigerator, you can save a whopping 78%* of energy costs. And if you switch your freezer from a class G to a class C, you’ll save 70%* on average. 

New refrigeration appliances also help reduce food waste while saving energy by keeping power consumption at a minimum even in the hottest of kitchens. Their devices all use airflow to ensure that temperature and humidity are evenly distributed. 

Designed with the planet in mind, Electrolux Professional ecostore refrigerators use natural gasses such as cyclopentane in the insulation and hydrocarbons, such as R290, which has a very low global warming potential. Hydrocarbons have a less aggressive effect on the refrigerator’s components, meaning that they are less prone to wear and tear and therefore last longer. 

Their insulation system also helps limit energy consumption with a greener and more cost-effective solution. They use 90mm thick stainless steel and cyclopentane gas to keep consistent internal temperatures, cutting energy consumption and compressor activity.

An efficient approach to every appliance

While professional kitchen fridges may be the worst offender efficiency-wise in a kitchen, the cumulative effect of all appliances can send energy bills soaring. Electrolux Professional has worked to ensure all commercial kitchen equipment they develop is as efficient as possible, to help businesses and the planet. 

If you’re looking to upgrade your equipment, consider some of these options for your commercial kitchen.

Cooktops

Choose between our induction cooktops or electric “Ecotop” solid tops to save energy in your kitchen. Our induction cooktops are made to measure and automatically stop energy flow when no pans are detected. This cooking system reduces energy consumption by 60%. Our electric solid tops with the special “Ecotop” coating assure 35% less energy consumption.

Electric grills

Our high-performance electric grills reduce grilling time, saving on energy, and can be kept on minimum while not in use. They then quickly reach high temperatures for grilling thanks to our quick heat technology. Choosing an Electrolux Professional electric grill saves 30% on energy consumption compared to other standard models.

Ovens

Our SkyLine combi oven reduces running time and is designed with the user in mind, with ergonomic features. It relies on a Plan&Save feature that’s based on Artificial Intelligence that optimizes cooking sequences to enable 10% energy savings.

High-speed cooker

The SpeeDelight high-speed cooker uses 60% less energy than regular cookers thanks to its innovative energy-saving mode. It also includes a new feature that puts the unit on standby after a customizable amount of time, helping you to save even more energy. 

Dishwashers

Choose the ‘green&clean’ Rack Type dishwashers to use less water, detergent, electricity, and rinse aid for 34% energy savings. Our single rinse Rack Type guarantees the lowest running costs, which can save you €3,530* a year. It’s also a sustainable choice as you’ll be using 53%* less water, reducing energy consumption by 19%*, and using 53%* less detergent and rinse aid.

*based on internal tests

Final thoughts

With energy prices showing no signs of dropping and a more urgent focus on what we’re doing to help protect our planet, now is the time to make changes in your kitchen. From small everyday changes to investing in energy efficient commercial kitchen equipment, there are many ways to be greener and save business costs.

Save more with Electrolux Professional


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