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The new International Chefs Day is on the way!
On October, 20th, we will all celebrate the day where Chefs get together to teach kids the right way to cook.
We thank Chef Emmanuel Lorieux to be part of it!
#ThisIsWorldchefs
#InternationalChefsDay #NestleProfessional
The new International Chefs day is coming soon!
We are pleased to invite all Chefs from the World to participate to our annual celebration of the International Chefs Day!
Last year’s event was a true success. We reached over 37 000 children in 55 countries. This was in a great part thanks to the commitment of 4,728 chefs who generously donated their time and energy, doubling the scope of the 2016 campaign!
Each year, on October 20th, Worldchefs and its members celebrate International Chefs Day. This important date goes hand in hand with an annual theme, aimed at giving pride and honour to the profession, while using the opportunity to make a positive change for chefs, their local communities and to make a difference in a young person’s life. Since 2015, in co-operation with Nestlé Professional, we have created and realized campaigns that foster healthy eating habits among children.
The time has come to reveal the International Chefs Day 2018 theme: “Healthy Foods for Growing Up”
Our theme for 2018 will encourage kids to think about what they would like to be when they’re grown up, and how eating healthy foods today can help them get there.
With your input, education and help, the kids will be able to prepare recipes of healthy foods, which will help turn them into the healthiest grown-ups they can be.
Worldchefs & Nestle Professional counts on YOU to make the world a better place for our kids!
Sign up for free HERE
#ThisIsWorldchefs #NestleProfessional #InternationalChefsDay
Feed the Planet made the World a better place on the 7th of September!
Worldchefs, together with Electrolux Food Foundation and AIESEC, organized a Zero Waste Market in St Mariatorget, Stockholm Sweden.
What happened there?
Two lectures were delivered that day:
by Maria Lagerman, Operations Manager Remake Stockholms Stadsmission
by Filip Lundin, Founder of Sopkoket (The Waste Kitchen)
What a lovely concept to help and make the world a better place where we also offered free coffee and sweets from the Food Bank! We had approximately 300 visitors, 300 happy people! It was a success!
#ThisIsWorldchefs
Feed the Planet backs culinary training for teenagers from orphanages in Moscow
The first graduates of the Feed the Planet culinary training on sustainable cooking for youth leaving orphanages in Moscow, are now ready to pursue a career in the professional culinary world.
This initiative builds on the ongoing Feed the Planet Culinary Training for the Unemployed program in Curitiba, Brazil launched last year by Worldchefs, together with Electrolux & AIESEC
Transitioning to independent life can be an ordeal for orphans in Russia. Every year 6,000 teenagers leave their orphanages behind, and only 10% of them are able to provide for themselves or find a job. The “I’m a chef” (Ya’Shef)project is helping some of them with culinary training on sustainable cooking, and valuable life skills, such as learning how to work in a team, start a business or pursue an education in a culinary college.
The project is a collaboration between Worldchefs, the Electrolux Food Foundation, AIESEC & the National Association of Culinary Specialists of Russia and the local “Big Brothers, Big Sisters” organization.
Over two months, and ending on August 31, 20 applicants have received 36 lessons from gastronomy gurus at a culinary studio in Moscow. They also have had the opportunity to meet with influential food bloggers and food stylists.
“We are delighted to see how we are replicating the successful culinary training program to help people enter the labor market. We started this project in Brazil last year and we’re now implementing it in different parts of the world” said Malin Ekefalk, Director of Social Responsibility.
Some of the students in Moscow will start working in restaurants after the training, whereas others will take part in the prestigious Russian chef competition – Chef a la Russe. Also, two students have been accepted into a culinary college in Russia.
Worldchefs, the Electrolux Food Foundation & AIESEC will implement similar training culinary programs for the unemployed in other parts of the world during this and next year.
#ThisIsWorldchefs #FeedthePlanet #MovetheDate
Outstanding news of Brazil!
Worldchefs, in partnership with Electrolux & AIESEC have graduated 17 students in Curitiba Brazil!
Curitiba project provides education for young underprivileged people in Curitiba, to enable them to get a job in a professional kitchen. The education took place in a specifically designed educational kitchen in an Electrolux facility, and the curriculum has been voluntary delivered by 10 different chefs and coordinated by Electrolux.
We are so proud to confirm that now 51 students get literally get a job as a chef from Curitiba!
Are you ready for the 4th wave of graduation to come on the 1st of October?
#ThisIsWorldchefs
THANK GOD IT’S FRIDAY!
On Friday the 13th of July was the Feed the Planet day at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia
Friday the 13th is not the bad luck day but the day when Worldchefs, in partnership with Electrolux Professional and AIESEC, have decided to educate YOU to eat & live in a better world because the planet is not expandable and we need to act now to eat & live in a better world! Chris Koetke, its Chairman, Rochelle Schaetzl from Nestlé Professional, Frances Simpson Allen from the World Food Program, Rick Chee, from the Food Air Foundation, Ruth Osborne & Christopher Ekman, Holly Elmore from Elemental Impact, Ingrid Yllmark and Ekaterina Trofimova from Electrolux, have joined forces to teach you a lesson!
The planet is not expandable and we need to react and act now to eat & live in a better world!
The only thing to remember though is: WE CAN’T DO IT WITHOUT YOU!
But Feed the Planet, What is it & What are we proposing?
Feed the Planet is a Worldchefs initiative designed to inspire sustainable food consumption among communities and professionals. In addition, Feed the Planet supports people in need through emergency relief, food poverty alleviation, and education. Founded in 2012, Feed the Planet is powered in partnership with Electrolux and AIESEC, an international, apolitical, independent and not-for-profit organization, run by students and recent graduates eager to build positive social change.
The Worldchefs Sustainability Education for Culinary Professionals course is a Feed the Planet initiative that teaches chefs how to think and act sustainably, to lead positive change for the planet, and improve profitability in the kitchen; the course is a cost-free Worldchefs member benefit.
We had the pleasure to welcome Holly Elmore, from Elemental Impact (Ei)at the Worldchefs Congress & Expo 2018 who actively participated with Chris Koetke, its Chairman to provide YOU the sustainability course’s waste & recycling curriculum.The RiA Blog article, Sustainability: a matter of thinking critically & solving problems in an adaptive manner, gives an overview of the course during its development stage.
After he opened the Feed the Planet session with a brief initiative overview, Chef Koetke introduced Paul Newnham with the SDG2 Advocacy Hub and Feed the Planet Day Host. The SDG2 Advocacy Hub coordinates global campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2: To end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030, or simply zero hunger.
In his opening remarks, Paul introduced The Chefs’ Manifesto, a written declaration co-created by over 130 chefs from 38 countries through online outreach and a series of workshops. The Global Goals for Sustainable Development (also referred to as SDG), the seventeen goals decided upon in 2015 by world leaders for a better world, was the foundation for developing a manifesto action plan.
The Chefs’ Manifesto Action Plan includes the following eight areas the chefs were passionate about tackling:
1. Ingredients grown with respect for the earth and its oceans.
2. Protection of biodiversity & improved animal welfare.
3. Investment in livelihoods.
4. Value natural resources & reduce waste.
5. Celebration of local & seasonal food.
6. A focus on plant-based ingredients.
7. Education on food safety& healthy diets.
8. Nutritious food that is accessible & affordable for all.
Once complete with his The Chefs’ Manifesto presentation, Paul moved into his Feed the Planet Host role with an introduction to Rochelle Schaetzl, Nestle Professional Business Capability Development Manager, for her Ensuring a Sustainable Future for the Culinary Profession segment. Rochelle opened with challenges facing the hospitality industry ranging from the lowest paid workers to the highest employee turnover to recent chef suicides.
Within her presentation, Rochelle shared integrated Worldchefs programs designed to build a sustainable future for the culinary profession. The various programs attract | recruit future chefs and develop | retain existing chefs. In 2017, the International Chefs Days was a tremendous success with over 4,700 chefs from 55 countries educating 37,800 children globally on the culinary profession. Other successful programs include the Worldchefs Academy, YoGuTa, Nutripro and Worldchefs Partnership.
Global Food Waste & Hunger Crisis
Following Rochelle, United Nations World Food Programme (WFP) Digital Engagement and Partnerships Lead Frances Simpson Allen gave an empowering presentation on The UN World Food Programme: Saving Lives, Changing Lives. Frances grounded the crisis with the following global facts:
We produce enough food to feed approximately 9 billion people each year.
Of the 4 billion metric tons of food we produce each year, one third is wasted, costing the global economy nearly $750 billion annually.
1 in 9 people goes to bed hungry every night.
If it was a country, food waste would be the third largest greenhouse gas emitter after China (#1) and the United States (#2).
ASKIHMCA Bangalore Culinary Arts & Pastry Arts
Students conferred with Worldchefs Commis Chef Certification
Chef John J Clancy, Worldchefs Education Director and Senior Lecturer, Culinary Arts of Dublin Institute of Technology, Ireland conferred the Commis Chef certificates to the students of ASK Institute of Hospitality and Culinary Arts, Bangalore, India on 18th of August 2018.
Students from the Master Diploma in Culinary Arts and Patisserie programme, Master Diploma in Bakery and Patisserie Pastry Arts program of ASKIHMCA Bangalore were awarded the Diploma Certificates and Commis Chef Certificates on 18th August at The Sahar Pavilion Hotel, Hosur Road, Bangalore. Apart from the Culinary and Bakery Students, Students of International Diploma in Hotel & Hospitality Management and BSc in Catering Science and Hotel Management too received their certificates.
Chef John J Clancy was the Chief Guest and Mr.Kiran Harshan, Senior Manager, Revenue Optimization, South Asia of Radisson Group of Hotels was the Guest of Honour. The event commenced with the welcome address by Prof.Antony Mahendran, Director of ASKIHMCA Bangalore followed by convocation address by the Guests. More than one hundred students and their parents attended in the convocation ceremony. After taking the convocation oath, students were awarded the Diploma and Degree certificates by the Guests.
Numerous students and parents shared their experience and thanked the management of ASK IHMCA for having provided Industrial Exposure Training, Campus Placement in reputed five star hotels in India and Abroad.
#ThisIsWorldchefs
Have you ever heard of the World’s Largest Lesson?
By AIESEC, in collaboration with Worldchefs & Electrolux Food Foundation
Have you ever taught anyone about the Sustainable Development Goals?
Well if you have, you know the hardships that you had to go through. If not, let me tell you. Teaching is Hard. Preparing to teach is even harder. It involves researching, learning and preparing materials. Also picking up a Goal to teach is a hard task itself! All of the above questions arise when events like the World’s Largest Lessons happen.
Wait, Do you know the World’s Largest Lesson?
World’s Largest Lesson introduces the Sustainable Development Goals to children and young people everywhere and unites them in action. The World’s Largest Lesson is an initiative of Project Everyone in partnership with UNICEF.
AIESEC, in collaboration with Worldchefs, Electrolux Food Foundation and Project Everyone has created a universal workshop kit for SDG 12 – RESPONSIBLE CONSUMPTION & PRODUCTION named: Food Heroes.
The objective of making the Food Heroes Workshop Toolkit is to help educate kids from 9 to 14 on how to minimize food waste and become advocates for sustainable food consumption.
It has outlined the learning outcomes:
Also, the kit helps you to prepare for the lesson, has a number of activities to do, video materials, a self-assessment and a template of certificate! It will make your job much easier. We will start piloting the workshop kit with several countries in winter as a part of Feed the Planet initiative.
You can access the Lesson plan for SDG 12: Food Heroes below
Let’s spread the word about Responsible Consumption together!
#ThisIsWorldchefs
#AIESEC #ElectroluxFoodFoundation
We went to Myanmar again to help! We served 4 500 portions meals for aid!
A story from Oliver E Soe Thet, President Myanmar Chefs Association
Oliver and his team went to Myanmar with 2 goals in mind:
Add healthy based on a Single Main Ingredient,- thick rich soups which can be a whole meal alone
Help at one side and destroy much of the nature at the other side… “. Absolutely not needed we worked with 20 & 50 L drums ( 70 to 200 portion of meals ) which would come back after donations, cleaned and then used again for the next donation.
Sent to the requesting villages through the logistics of RESCUE with arrangements and planning by local authorities and the Social Welfare Ministry. We got the orders how many portion which village and what time pick up, than we produced – cooking rich Myanmar Cuisine. At the villages by boats and followed by MCA – WCWB members with loudspeaker & small boats the villages were already informed and came with small boats and their tiffan Food Container and requested the portions as their family members plus got an extra part from MCA chefs ..
The system worked so well that all fresh – healthy cooked Myanmar food was delivered even hot when scoped and donated to the villagers living a live since 10 days on top of the flood water.
Chef Nanda as main Flood Aid Mobile Kitchen Head Chef, supported after 3 days by Chef Zwel Pye Paing which came with his friend and had already the days before sent two of his staff. Food Artists & Chocolate specialists Ye Naing and Ye Myo Minn next to MCA Office Ma Khet Khet, Saw Sandy, Naing Oo and his top friend – Aung Kyaw Hein ( Mr. Mexico or the ever ready man when MCA has an aid project running ). Ma Titsa & Giacomo took care the store and the ready packed ingredient boxes,- for the chefs just cook through.
The system as with World Chefs Without Borders in June at Shwedagon and Delta – power gas stoves and big pot cooking each 50 ltrs and 6 stations a good 300 L and good 1200 portion food per one round – we cooked 2 to 3 rounds a day.
Mandalay RESCUE would always tell us how many hundreds of portion are needed,— next to big donations we opened also a small ” Soup Kitchen Counter “, where mainly children and some elder came daily and took a Hot & Healthy meal, always at 11:00 and 16:00 ready to eat.
The at disaster side on duty Fire Brigade troupe was also regular guest at the MCA – WCWB mobile field kitchen.
Safety First at MCA – WCWB Food Aid:
– with Ma Thuzar Myint the menu was discussed on the healthy & nutritious questions
– only with Live Jackets we allowed MCA members on the boats for food delivery
– much Mosquito Coils and cream against Malaria and Dengue were taken care.
Not to forget the many volunteers and magic hands – best people of Madauk the ladies which quick joined the MCA / WCWB team and so we had sometimes 15 to 20 more people great as there were a 350 kg Onions & Potatos to peel ( donated by Tin Tin & Hlaing Family suppliers ). Chili and Radish to peel, cut and wash – all bought at a 3:00 am night stop at Thirimingalar Market on 3.8.18 Bulk Purchase to extreme low rates. We still hired three day labor for 5000 K for the daily handy work to be done quick and easy and good to have one stand by for the carry jobs.
The highlight was arranged by Chef Ye Nanda, – with the great donation of IKON Market ( Electrolux – Myanmar agent ) the 50 kg Australia beef and 50 kg of Norway Salmon, next to 600 port of Shwe Sein noodle and the by Pastry alliance over 150 kg donated dry beans, chick peas and lentils, tamarind. Thank you Ko Aung and Amy for these wonderful – nutritious food. All at best also for the Beef as Madauk and Shwegyin are a multi religious region and everyone got his best cooked to perfect high class taste by Chef Nanda. Thanks to convenient products as Knorr Caterplan s ( Fish & Chicken ) items – cooking times were much reduced and basic taste at best – Knorr here with great food production in high numbers as 1200 to 1800 daily.
Menus Created & cooked as: ” Single Main Item – High Nutrition rich Soup ”
– Radish Soup with Marsalla powder & Chili paste
– Noodle Soup with chick peas – Tom Yam flavor
– Rick Lentil Curry with Dry Chili and fresh Coriander
– Japan Flavored Beef Curry – slow cooked
– Pumpkin Soup with Ginger
– Chick Pea curry with Curry Leaves
– Salmon Nga San Hine – Curry
– Dry Bean Soup
Also independent village groups came along which were overlooked or to early send into OK
status,- here we could with two villages easy with two drums each sent off 120 portion fresh cooked
for all village people and children.
Here we also could hand over the many cloth and other items donations as the over 1000 T shirts from Wave Ph7 water or the many Malta Fresh donated by Dagon Beverages. These people came next days again,– an always 1,5 hours walk though water to reach their villages.
MCA Team was best taken care by the RESCUE Mandalay team with a big hall at a Monastery s 2nd floor and every morning good Myanmar Breakfast at the Flood Coordination center near the Hospital and direct at the with many sand bags secured Dam with much water behind.
The transport back was with some luck well received a good double story truck which fit all of the MCA team and all equipment – all food items were left behind to villages same as the 20 L drums ( just 4000 K ) and the big banner – good rain cover for a whole family s broken house.
90.000 kyat only for the truck Madauk – Yangon….
Much less luck on the way to the flooded area we had several issues with cars as the first ( to small ) light truck cost 70.000 K – the driver raised the prize last moment to 150.000 K as there as the danger of much water and no return – Of course there was all OK at the roads – no water the car did not stay the first agreed 2 days and the more money of course not paid back to MCA by the driver, a lucky one make double money on Donations,- in Myanmar often the case .. The bus we had was due to the to small high ace overloaded and in his final years engine did not wanted us shortly before Bago…. – Chef Myo Min Soe quickly arranged a new bus within 20 min that happened and the load was quick transferred – so this bus also could not stay the planned 2 days until Sunday evening and some team members had to take on top of the charges the high way bus and MCA pay another near lag kyat for additional transport. Here more networking with face book is urgent needed to improve as we did great with Chef Thurein in the 2015 flooding and had several times even a free 10 wheeler truck to Hinthadar Delta with tens of thousands of L Ph7 water, hundreds of bags of rice etc….
Many thanks to all the chefs and private person which donated – where every 10.000 Kyat helped to create a 12.000.000 K ( 120 Lag K ) donation fund ( food, cash and high quality medical drugs ). The whole aid mission was planned and took off in less than 2 days – ready to go, thanks to face book, and thanks to so many chefs and friends – helped – as far as Singapore with Chef Than Naing Tun & Chef Eric Wong. Or Chef Kyaw Kyaw which arranged 300 kg onion free of charge.
Last not least MCA could donate a 4000 Euro ” Tamiflu ” against H1 virus to the Bago Superintendent on the night of returning to Yangon – he and our best Bago 1969 Student & medical charity group & MCA partner since many days. We handed over the medicine donated by German Interplast & Stiftung Life to support the Myanmar health system in times of floods, monsoon and potential Virus infection times of the year,– a 96 times live saving donation, if needed.
Now some days further boxes were up at the MCA Office and today again,– to Bagan for the Traditional Food Festival along the Lawkananda Pagoda festival 15. to 20.8.18 on the cooking road this time for Myanmar Tourism Promotion and Myanmar Cuisine awareness to International Tourism on the invitation of the Union Minister of Hotels & Tourism. Arranged by MRA and MTF.
Pastry Alliance with Aghee and Chef Aung Myo Lwin, Chef Ye Nanda, Chocolate and Marzipan artists are at Bagan again,- followed by Daw Thuzar Myint of Shwe Yin Mar for Educational talks on
Myanmar Cuisine, food safety, hygiene and very special for Nutrition talks to Myanmar Tourists and show owners at the Lawkananda Pagoda Festival & Myanmar Food Fair Bagan 2018.
THIS IS WHAT WE DO!
#ThisIsWorldchefs
Worldchefs mourns the death of Joel Robuchon, the Chef of Century.
French celebrity chef Joël Robuchon will be remembered for many reasons: earning more than 30 Michelin stars and creating the world’s best mashed potato. Joel Robuchon who has died aged 73, later revealed it was the only plate he had ever thrown during a decades-long career that saw him open restaurants across the world. The funny part of it: Joel Robuchon wanted to be initially to be a priest…
Lucky for us, Joel Robuchon discovered a passion for cooking while working alongside the nuns as a student at a seminary, and at the age of 15 entered his first kitchen as an apprentice.
Robuchon died from cancer in Switzerland on Monday, according to Le Figaro newspaper, more than a year after being treated for a pancreatic tumour. He was born in Poitiers in 1945, the son of a mason and a stay-at-home mother.
His dedication to creating the world’s best mashed potato is perhaps not surprising. Joel Robuchon was renowned for his perfectionism and for using few ingredients, keeping preparation simple and moving away from the excesses of French nouvelle cuisine – a healthier form of cooking.
“The older I get the more I realise the truth is: the simpler the food, the more exceptional it can be,” he told Business Insider in 2014.
“I never try to marry more than three flavours in one dish. I like walking into a kitchen and knowing that the dishes are identifiable and the ingredients within them easy to detect.”
Joel Robuchon made his name in the early 1980s after opening his restaurant Jamin at the age of 36. Within a year it had won a Michelin star. Over his career, Joel Robuchon would amass 31 such stars – the most of any chef, ever.
Less than a decade later, in 1989, he was named “Chef of the Century” by Michelin’s rival restaurant guide, Gault Millau.
“When an old man dies, a library burns down” Joel Robuchon said
#ThisIsWorldchefs
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