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Worldchefs thanks you very much for all your support!
Let the party begin
The 38th Worldchefs Congress & Expo 2018 closes its doors until the next one in Saint Petersburg in 2020.
It has been a very busy four days where we shared our knowledge, our passion, our love and our great camaraderie.
This Congress & Expo was a success and nothing would have been possible without YOU!
A big thank you to all of you !
#ThisIsWorldchefs
And the Winners are…
The final day of the Congress rounded up with the Worldchefs Congress & Expo gala dinner, where there was free flow of networking and camaraderie. And of course, this is the crucial evening when results of the Global Chefs Challenge were announced.
We bring you the results:
EDUCATION AWARD – Gert Klotzke, Sweden
HUMANITARIAN AWARD – Tony Khoo, Singapore
GLOBAL YOUNG CHEFS CHALLENGE Hans Bueschkens Trophy
– 2nd runner – Aleksander Vartdal, Norway
– 1st runner – Shayne McCrady, USA
– Champion – Niall Larjala, Finland
GLOBAL PASTRY CHEFS CHALLENGE
– 2nd runner – Marco Deidda, Italy
– 1st runner – Loi Ming Ai, Malaysia
– Champion – Lim Wei Hrn, Singapore
GLOBAL CHEFS CHALLENGE
– 2nd runner – Kare Andre Hjartholm, Norway
– 1st runner – Kristian Vuojarvi, Finland
– Champion – Jimmi Eriksson, Sweden
5 Things We Learnt Today About Food Waste!
Here are some staggering truths we learnt from the World Food Programme presentation:
1) In 2018, 3 million children will die from hunger-related causes.
2) The world produces enough food to feed 9 billion people each year, and our currently world population stands at 7.4 billion. Yet so many people go hungry. This is because one third of the food we produce is lost or wasted.
3) Zero Hunger has never been achieved in the history of mankind but is achievable in our lifetime.
4) Chefs can make a difference. We control the kitchens, suppliers, and customers we come through the doors.
5) One of the reasons that contribute to food waste is that social media has planted in us unrealistic benchmarks of what food should be. Join the #recipefordisaster movement by grabbing near-expired ingredients from your fridge, prepare a dish and share it on your social media with #recipefordisaster.
More info on www.wfp.org/recipefordisaster
One Ingredient, Zero Waste
We love the lunch packs prepared by the Electrolux Professional team, who creatively created a wholesome (and tasty!) meal out of..the carrot. In our lunch pack: Carrot Focaccia, Thai Carrot Soup and Chocolate Carrot Muffin. We’ll be happy to have more of these one-ingredient meals, won’t you say.
Living your Talk…
Here are some ways the Feed the Planet panellists reduce food wastage at home.
1) Clean out the fridge and use the ingredients to make salad dressings
2) Keep trimmings and make your own stock and broths
3) Just buy a little, and not in excess.
4) Make jams and compotes from ripe fruits
5) Use your freezer. When bananas start turning brown, chop and freeze them as it makes a good base for smoothies.
6) Collect broccoli stems (if you are not a fan) and make broccoli cream soup!
It was a lunch like no other this afternoon, when the 9 promising Global Chefs Challenge competitors whipped up their best. Hall 4 was transformed into a restaurant in the afternoon, where invited guests were served up competition dishes by competitors from Italy, UAE, Sweden, Finland, Canada, Singapore, Hungary, Scotland and Australia. All we can say is: It’s a tough choice for the judges.
We are pleased that Dato’ Mohd Sallehhuddin Bin Hassan, Secretary General, Ministry of Agriculture and Agro-Based Industry, officiated the opening ceremony of our Congress Expo at Hall 4 today. He was also shown the competition arena of our Global Chefs Challenge…
The Challenge Begins
The Global Young Chef Challenge kicked off with lots of sizzle and bustle. Competitors from Malaysia, China, Sweden, Norway, Italy, USA, Finland, Germany, Guam and Egypt cooked up a storm from 7 am in the morning. The second half of the day say the professional chefs take over the kitchens for the Global Chefs Challenge, with competitors from Japan, Norway, USA, Thailand, Denmark, Colombia, Malaysia, Germany, Iceland. The delectable competition dishes were served to invited guests, including sponsors, partners and VIPs. The Global Chefs Challenge competition continues to run tomorrow (Friday) and the Global Pastry Chef Challenge takes place on Saturday. Come cheer for the competitors
We Welcomed Some Stunning Speakers!
Alvin Leung from Kaluga Queen has presented Celebrity Chef 101: A Dummy’s Guide to Success in Cooking and the Restaurant World
Marcel Thiele is the Spince Hunter from Koppert Cress has presented the QuintEssence of Creativity
Jon Erik Steenslid, from Norwegian Seafood has presented Is Farmed Salmon and Trout Safe to Eat?
Dilhan C. Fernando & Peter Kuruvita from Dilmah Tea have presented Tea Inspired Gastronomy
Lifetime Achievement Award for Merrill J Fernando
Tea Inspired Gastronomy ended with much heart today. After the presentation by long-time partner Dilmah, Worldchefs presented Mr Merrill Fernando, the founder of the family-owned Ceylon tea company with a special Lifetime Achievement award. Known for his unique philosophy of “business is a matter of human service”, Mr Fernando has built humanitarian work into the global business Dilmah. Other than the MJF Foundation, which has built a culinary centre to empower the less privileged, Dilmah also starts from home – by ensuring that their tea pickers are well-taken care of, and not marginalised.
Edgar Buhrs, Chef and Owner from Vandrie has presented Rock’n’Veal
Eric Olmedo & Anisha Chai from The Sunday University have presented The Making of a National Gastronomy in Malaysia
Mark Normoyle from MLA has presented the Trends and Innovation in the World of True Aussie Red Meat
Jochen Kern from Malaysian Palm Oil has presented Malaysian Palm Oil: A Culinary Advantage
We Organized Before Your Eyes the Educator’s Forum!
With some outstanding topics, Worldchefs top members shared their thoughts and knowledge on:
We also Met all the Culinary Industry Leaders at the Expo
Did you make a trip to Hall 1 ,2 and 4 to check out the latest technology and equipment! Our friends from Electrolux Professional were dishing out delicious bites from time to time!
Finally, for those who didn’t have the chance to come at the congress & expo, Chef Charles Carroll prepared some podcasts for you to listen:
What Happened on the First Day of the Worldchefs Congress & Expo 2018?
It is a lot more than a simple Congress!
The Worldchefs Congress & Expo brings together more than 4000 chefs, industry leaders, culinary enthusiasts and gastronomy fans who learn about the culinary trends and innovations, compete in the Global Chefs Challenge and discover their best life experience.
Worldchefs Congress & Expo 2018 took place in Kuala Lumpur, Malaysia, at the prestigious Kuala Lumpur Convention Centre.
The Congress included four busy days of action programmed between July 11 – July 14, 2018 and the Expo featured world class exhibitors from across the culinary world.
Congress & Expo is a hallmark tradition of Worldchefs and has been organized in over 37 cities across the world bringing together more than 110 member countries throughout its illustrious 90 years young history.
Warm Welcomes by our Congress Chairman, Andy Cuthbert & our President, Thomas Gugler!
“The millennial mindset today is very different. And I don’t mean we are dealing only with millennials who are 20 years old. It could be a 35-year-old who doesn’t accept the way things were in the old-style kitchens.” Said Andy Cuthbert, Congress Chairman
“The congress gives an opportunity to people who are interested to coming into the profession to talk and network with very seasoned and well-known chefs worldwide” said Thomas Gugler, President of Worldchefs
Worldchefs, the World Association of Chefs Societies is deeply saddened to inform the death of Remo Berdux
A Swiss national, Australian passport holder and world wide citizen. He was a Chefs chef, his life revolved his chosen career and cooking, food and chefs was in his blood.
Remo was fortunate to have a loving wife, Soo, met in Korea. Soo supported Remo’s demanding lifestyle and together they had one daughter, Gina, who Remo proudly sent to University in Melbourne a couple of years ago.
Remo stature was like a man mountain and strong figure in the kitchen but he was such a king and gentle person, he always had a smile on his face and his laugh was infectious. His approach was gentle, kind, understanding to his team. He had a very good cultural approach and was very understanding always of where he was. This is a very important trait that many overlook but it was undoubtedly his strength. Remo was always involved in every chefs group in whatever country he was living at the time. Chefs were “His People” this was his culture and his language.
The whole World culinary industry is in mourning for Remo Berdux who will be missed!
Stockholm, Sweden, 12 July, 2018
A playful
toolkit has been developed by Worldchefs and AIESEC with the support
of the Electrolux Food Foundation to educate school children about sustainable
eating. The joint initiative calls to action to raise awareness about
sustainable food . The toolkit is pre-launched
on July 13 at the annual Worldchefs Congress, taking place in Kuala Lumpur, Malaysia.
The new
toolkit, is based on the UN initiative World’s
Largest Lesson, which introduces the Sustainable
Development Goals to children and young people. At the Worldchefs Congress,
gathering hundreds of chefs from around the world on July 11-14, the Electrolux
Food Foundation is together with Worldchefs and AIESEC introducing the beta
version of the new toolkit, and calling chefs to join the
initiative. The day will be fully devoted to sustainable cooking and
the need to reduce the current amount of food wasted in the world.
Young
volunteers from the international youth-led network AIESEC will also use the
toolkit, as part of the ongoing volunteering efforts on responsible consumption supported
by the Foundation. The Electrolux Food Foundation also
supports the Worldchef’s Sustainability Curriculum to
help the next generation of chefs use resources more sustainably.
“We’re
very happy to back this call to action at one of the most important events for
chefs in the world,” says Malin Ekefalk, Director of Social Responsibility.
“Chefs are role models, who have a strong voice and influence over many people
in the world. The Electrolux Food Foundation is delighted to count on them to
really make a difference in the way to handle this global issue.”
“It’s a
devastating fact that 30% of the planet’s resources go to waste. If we can act
smarter we can easily feed the planet,” adds Ragnar Fridriksson, Managing
Director, World Association of Chefs Societies. “The chefs have a key role to
play in addressing this issue. With our passion, we can inspire more
responsible use of resources for the sake of future generations. We should also
re-think our own recipe and bring more awareness to our industry on the
importance of sustainable cooking. I’m calling upon all chefs to act now and
start make a difference today,”
Since
2016, Worldchefs, AIESEC and the Electrolux Food Foundation together have been
driving the Feed the Planet partnership to
inspire better eating and cooking habits among consumers and professionals and
to support people in need.
For more information about Electrolux Food Foundation,
click here.
WORLDCHEFS Academy was officially launched today by the World Chefs Association of Chefs Societies (WORLDCHEFS) at its 38th Biennial Congress, held in Kuala Lumpur, Malaysia, July 11-14, 2018.
WORLDCHEFS Academy, an online portal and mobile app was established to offer culinary education to aspiring students that may not have the means, mobility or flexibility to attend full-time culinary school. The WORLDCHEFS Academy is free of charge and open to anyone, no matter what background or current skills-level.
The curriculum covers the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking, and culinary nutrition. The program can be followed either as a complete curriculum or individual lessons can be used to compliment other existing courses or to provide the theoretical component to an in-service, kitchen apprenticeship. The online portal is currently in English only. Other languages will be added soon to offer access to people from all over the world who want to expand their culinary knowledge and work in this industry.
Students can learn through the web-based platform or via the mobile app which offers an offline study mode. They will be able to complete the total course free of charge. By connecting to the internet when it is available they will be able to download the course that they are enrolled in via the mobile app and study at any time, with or without internet. They then simply need to go back online when ready to complete the final assessment.
“For us at WORLDCHEFS, it is important to give aspiring individuals in this industry the opportunity for a proper, well researched and developed learning system. And proper learning means from a-to-z, ensuring that this opportunity is available all over the world, allowing them to travel and really build on their career, from scratch” stated, WORLDCHEFS President Thomas Gugler.
Upon completion of its first course for the pre-commis chef, participants will have learnt the theory required to complete an online assessment and receive their WORLDCHEFS pre-commis chef certificate and badge – an important first step for anyone looking to apply for employment in a professional kitchen. The Program links to the Worldchefs Certification and is intended to be the first step on the culinary career path.
The Nestlé Pro Gastronomia Foundation, which has been promoting culinary education in emerging and developing economies for over 25 years, funded the development of the Worldchefs Academy for young people that want to join the culinary profession. Through their generosity, a partnership with Nestlé Professional www.nestleprofessional.comwas formed, and the online portal and mobile app was created by Klood Digital www.klood.com in consultation with a global faculty of WORLDCHEFS Academy Development advisors. This new online learning portal, the first of its kind, will open a channel of learning and communication for those looking to establish a career in a professional kitchen.
Rochelle Schaetzl, Business Capability Development Manager, Nestlé Professional stated, “Worldchefs Academy will make it possible for any person, anywhere in the world, that wants to enter the culinary industry, to get a solid professional foundation and apply for their first culinary job with more ease.”
WORLDCHEFS Academy is available now for download on both the App Store and Google Play, and can be found at www.worldchefsacademy.com
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies (WORLDCHEFS) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education and professional development of our international membership, through skills-building and competitions, and through sustainability and humanitarian initiatives. As an authority and opinion leader on food, WORLDCHEFS represents a global voice on all issues related to the culinary profession.
Visit: www.worldchefs.org
CONTACT:
WORLDCHEFS Academy
15 rue Tiquetonne, 75002 Paris, France
Telephone: +33 (0) 1 80 06 58 30
Email: [email protected]
Worldchefs is delighted to announce that Vanille Vanille has joined as Program Partner for Congress and Expo 2018.
Direct from Madagascar plantations, Vanille Vanille Beans are a Bourbon-variety with a bold and pronounced aroma and flavour profile. Organically grown and hand-selected for their freshness, Vanille Vanille Beans have a high moisture content resulting in a dark, glossy skin texture and colour.
“Having Vanille Vanille on board for the Worldchefs Congress and Expo is great honour for us. Their product organically grown and hand-selected really makes the difference for Chefs who want to offer their guest the real flavour of Vanilla! It is so important to have a so tasty partner for our Congress and Expo!” said Thomas Gugler, Worldchefs President.
“Our partnership with Worldchefs is further evidence that we are a company delivery excellence at a global scale,” said Gianna PALMARO
Vanille Vanille Special collections of Vanilla beans is available for you at any time. Please visit: www.vanille-vanille.com
About Vanille Vanille
Contact
Gianna PALMARO
President
Vanille Vanille
Lot 471 ME Mandrosoa Ivato
Phone : +261 32 05 070 31
Phone :+261 34 15 840 39
About Worldchefs
The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.
Worldchefs is a global authority on food, creating impact through these core focus areas:
education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;
networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;
competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;
humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe;
Contact
Matthias BONNIN
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