News Blog

Hualien Earthquake support by Taiwanese Chefs

In great support to the recent devastated Earthquake in
Hualien, Eastern Taiwan; members and volunteers of the Taiwan Chefs Association
(TCA) lead by Vice President's Chef Alan Ho, Chef Rowson Wong, 15 young chefs
volunteers, members of the Hualien Chefs Association in collaboration with 4
Culinary University's Departments in an effort to support physically, mentally
and providing hot food to community members, rescue workers, army and volunteers
of the affected area. 

Volunteers gathered under self funded arrangements and prepared donated food
commodities by the affected County Government for over 500 affected community
members and rescue workers.
Sincere appreciation and many thanks towards all chef volunteers whom have
responded quickly to the effort to provide support to our community members in

News Blog

Let us share our magic for the special International Holy Day: The Chandeleur


La Chandeleur is a religious holiday in France that nowadays sees a lot of people eating a lot of crêpes. Now let us ask ourselves the following questions:


Why Crêpes?

Well it is very interesting to know that it was a good way to use up the extra wheat ahead of the new harvest. And symbolically, it looks like a sun, so it was a reason to rejoice as the days started to get longer. 


Why February 2nd?

The date actually marks when Jesus was presented at the temple in Jerusalem. Before becoming a religious holiday, Chandeleur stemmed from several pagan traditions celebrating the fertility of the earth and the beginning of the end of winter. 

It's said that in the 5th century, Pope Gelasius I started the Festival des Chandelles on this date, a candlelit procession through the streets of Rome that culminated in placing the blessed candles in the churches. Gelasius linked this custom to crêpes by handing out galettes (a type of salty crêpe) to poor pilgrims who arrived in Rome that day.


Recipe (For 30 Crêpes)


Preparation: 2 hours



500 g flour

2 tablespoons of sugar

100 g butter

2 g salt

1 l milk

5 big eggs or 6 medium size eggs

Sunflower oil for the fryingpan

1 apple for 2 crepes

20 g butter for 2 crepes

15 g brown sugar for 2 crepes




Melt gently the butter in a pan.

In a large bowl or in your food processor bowl, pour the flour, salt and sugar.

Add the eggs and whip until you get an homogeneous mixture.

Add slowly the milk while still whipping. Be carefull not to make any lumps at this stage!

Add the melted butter and whip.

You can pour the batter through a strainer to make sure there's no lumps.

Set aside in the fridge for 1 hour.

Meanwhile, adjust the apple, butter and brown sugar quantities according to the number of caramelized apple crepes you want to bake.

Peel and cut the apples in cubes.

Melt the butter in a frying pan and stir fry the apples at high heat

When the apples start to golden, add the brown sugar and cook some more. Set aside.

After one hour, heat the frying pan with some oil, pour a ladle of batter. Once golden underneath, flip the crepes over and cook some more.

When the whole batter is cooked, enjoy!!

News Blog

Are you ready to discover the Lamb Shoulder Roast of the Australia Day!

Today is a special day for our friends in Australia!

This is the Australia Day!


230 years ago, 230
years ago, Captain Arthur Phillip, commander of the First Fleet
of eleven convict ships from Great Britain, and the first Governor of
New South Wales, arrived at Sydney Cove on 26 January and
raised the Union Jack to signal the beginning of the colony! 

that special day, we would like to share our magic by showing to you how to
cook a Lamb Shoulder Roast.

Recipe (Serves 4)


Preparation: 15 minutes | Cook: 90 minutes



2.2 pounds/1 kg lamb shoulder

8 potatoes

2 large sweet potatoes

2 white onions

1/4 cup olive oil

2 1/2 teaspoons sea salt

6 cloves garlic (cut into slivers)

6 sprigs fresh rosemary

Garnish: mint sauce





the oven to 290 F.

the potatoes and sweet potatoes into 1-inch-thick slices.

Cut the onions in
half and then place vegetables into a baking tray.

the vegetables with olive oil and sprinkle with some salt. Place the tray in
the oven on the bottom rack and roast.

the lamb with olive oil and then sprinkle with sea salt.

the point of a sharp knife to make small incisions all over the lamb.

the garlic slivers and rosemary springs in the holes.

the lamb on the middle oven rack with the vegetable baking tray beneath it to
catch drippings.

for 90 minutes. Test meat to see if it's done by slicing it in the thickest
part. Remove from oven and transfer to a plate to rest. Cover lamb with foil
and let it sit for 10 minutes.

with roasted potatoes, onions, and mint sauce.


News Blog

Enjoy the Chinese New Year with Dilmah & Worldchefs

This Chinese New Year, feast upon “Prosperity Toss/Yu Sheng with Sencha Plum Sauce. This dish serves 10 and is very easy to make! For ingredients and method, Read our publication, ” Tea Inspired Festivites”. Available for purchase at #ThisIsWorldchefs #BestPartner

News Blog

Certification Fast Track – A Benefit for Recognized School Graduates


Fast Track Certification allows qualified candidates to
become automatically eligible for the Worldchefs Global Culinary Certification.
In just a few simple steps, candidates can make their existing qualifications
go global!

There is a number of paths to the fast track route, but
to be eligible applicants must hold a ‘qualifying certificate’, meet the
conditions outlined for each level, and pay the application fee.

Graduates of
1-year programs recognized by Worldchefs are eligible for Certified
Professional Cook (Commis Chef) and graduates of 2-year programs and longer can
apply for Certified Chef de Partie.


Worldchefs and Fast Track Program:

· Kai Ping
Culinary School in Taiwan has certified over 200 graduates using the Worldchefs
Fast Track Program:


· Culinary
Trainer School in Ecuador has certified their first class of over 100 graduates: at chef de Partie level


· Karachi
Institute of Culinary Arts in Pakistan is our newest member of the Fast Track




Become a member of Worldchefs Fast Track
Program now!


News Blog

Welcome to our guide of pairing Dilmah Tea with Cheese!

Pairing Dilmah Tea with Cheese

Tea, like wine, has a wide spectrum of taste depending on the type, terroir and flavour. Pairing cheese with tea completes the flavour on palate and completes the experience. The bacteria and enzymes in cheese helps digestion, so does tea, which makes tea and cheese a wonderful and a healthy pairing! To create good pairings, it is important to feel and understand the relationship between the taste of cheese and tea.

•Complementary tastes – with similar flavours / textures / components working together.
•Contrasting tastes – where two distinct flavours / textures / components show off each other.
Simple guidelines to create tea and cheese pairings to suit your palate:
•Complex, rich tasting, stronger character tea stands up well to blue veined cheese that has an assertive taste.
•Strong, dark black tea with malty flavours marries well with creamy cheese since the weight of the tea and the richness of the cheese are matched.
•Malty / low grown teas pair well with strong flavoured cheeses such as smoked cheeses & aged cheeses.
•Pepper in cheese renders a spicy note, so the cheese finds a good foil in a fruity tea, sweetened or not.
•White and green teas contain less aggressive and less astringent tasting polyphenols, hence they are thought to be more difficult to pair with cheese. However, vegetal notes of green teas mirror some of the grassy nuances in certain cream cheeses.
•Green teas & oolong teas take well to herbed cheese and flavoured cream cheeses.
•Tea with lemon or herbal teas can be a good match to tangy goat or aged cheeses.
News Blog

Worldchefs Welcomes New Schools into the Worldchefs Recognition Program

Worldchefs is happy to
welcome new schools into the Worldchefs Recognition Program! 

We now have 77 schools
in 40 countries and still growing! Check out our new members here:


·      Lyceum of the Philippines University
Laguna: Philippines –

·      Royal Academy of Culinary Arts:

·      The South African Academy of Culinary
Arts: South Africa –

·      Karachi Institute of Culinary Art:
Pakistan –

·      Dusit Thani College: Thailand –

·      ASK Institute of Hospitality Management
and Culinary Arts: India –

·      Escuela Appyce: Argentina –


about the Recognition of Quality Culinary Education program:




News Blog

School of Tea Program 2018 for Empower Culinary School Students

The students from the third batch of the Empower Culinary and Hospitality School got a glimpse of the world of Dilmah Tea during a visit to the Dilmah Head Office in Peliyagoda to undergo the tea training segment in their course curriculum.

They not only witnessed the manufacturing of the world’s finest tea, but also learnt the art of food pairing and brewing the perfect cup of tea. Empower Culinary and Hospitality School is an initiative by the Merrill J. 

Fernando Charitable Foundation (MJFCF) and Dilmah to create new avenues for underprivileged and marginalised youth with empowerment through education in the culinary and hospitality industry of Sri Lanka.

The School is an outcome of the philosophy of Dilmah Founder Merrill J. Fernando that business is a matter of human service.
Blog News

Today is the International Hinduist Pongal Holy Day

Let us share our magic with you today by celebrating together the International Hindu Pongal Holy Day with the recipe of the very famous PONGAL:


Pongal is
one of the most significant festivals celebrated across India.
The 3 day festival is celebrated to mark the
sun's transition towards North. Like every festival in India, it is celebrated
with much fervor and signature delicacies like Sakkarai Pongal, Ven
Pongal, Murukku
 and Vadai. Celebrated in the
auspicious month of 'Thai', the tenth month of the Tamil calendar, the harvest
festival is also called Thai Pongal. Pongalcoincides with a range
of Harvest festivals celebrated across the country


Recipe (Serves 4)


Preparation: 5 minutes | Cook: 20 minutes


1 cup of
raw rice

1/4 cup of Moong
dal/pasi paruppu

4 cups of water

Salt – as needed

1 tblsp of Ginger

1 pinch of Asafoetida



The first
step is to roast the moong dal for extra flavor. Wash rice and dal together.
Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few

Add 4 cups
of water, bring to boil. Add the washed rice, dal, salt and pressure cook for 4
whistles in medium flame. Wait until pressure gets released by itself, open
& mash.

Season with
the items given under to temper table. First add ghee, when hot add pepper and
let it start splutter and then switch off the flame. Add cashews and fry till
it starts golden and then lastly add jeera. Add curry leaves and asafoetida
lastly. Mix in the heat well and then add it to Pongal and mix well.


News Blog

Start fresh this New Year with Dilmah & Worldchefs!

Start fresh this New Year, detox your body from December's toll with a refreshing cup of Pure Ceylon Green Tea; with fresh herb notes complementing a refined and elegant green tea. Enjoy! 

#ThisIsWorldchefs #BestPartner #WorldchefsLovesTea

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