Category: Blog

WORLDCHEFS WELCOMES SHERATON IMPERIAL KUALA LUMPUR HOTEL AS ACCOMMODATION PARTNER FOR WORLDCHEFS CONGRESS 2018

Post author By Anand
Post date March 7, 2018

Feb 2018: Worldchefs is pleased to present Sheraton Imperial Kuala Lumpur as one
of the accommodation partners for the Worldchefs Congress.

Nestled
in the city centre and just steps away from the city monorail and LRT lines,
the award- winning hotel offers seamless access to Kuala lumpur’s main
attractions making it just minutes away from the city’s best shopping and
dining venues.

Sheraton Imperial Kuala Lumpur Hotel is proud to be
the Official Hotel for the Worldchefs Congress 2018. Inspired by the finest
elements in Asian heritage, the hotel takes its place among the city's grandest
landmarks such as Petronas Twin Towers and Kuala Lumpur Convention Centre, KLCC
shopping centre and short walks to the light rail transit (LRT) and monorail
service. Just across the street is the new Quill City Mall, a lifestyle haven
with an exciting mix of shopping, dining, and entertainment. For Worldchefs
delegates’ convenient, 2-ways scheduled shuttle transfer from the hotel to
Kuala Lumpur Convention Centre will be provided.

Classic design of 385
guest rooms start at 42 square meters, all rooms are equipped with first-class
comforts and the latest technology such as WIFI/broadband connectivity, a
hospitality port which enables guests to connect personal laptops and other
entertainment units to be viewed on the 40” LED television.

The hotel offers exquisite food and beverages outlets:
Essence (Signature restaurant beneath an atrium-setting), Celestial Court (the
heaven of Cantonese cuisine), Villa Danieli (authentic Italian restaurant
housed in a free-standing Tuscany villa), Pavilions Lounge (a tranquil and
inviting rendezvous featuring refreshing cocktails and live entertainment), and
Toastina Café & Bar (a bright and cheery café offering divine sweets and
delicious snacks whilst the Bar serves varieties of whiskey, various selections
of imported beer and wines.
On the recreational front, Sheraton® Fitness is
equipped with professional grade machines to tailor to any fitness regime.
Alternatively, you may opt to have a refreshing dip in the outdoor swimming
pool, overlooking the magnificent Kuala Lumpur Tower. Or simply revitalize your
senses with the varied spa treatments offered by Mandara Spa.
v
Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan
Ismail, 50250 Kuala Lumpur, Malaysia. www.sheratonimperialkualalumpur.com

ENDS

About Marriott International

Marriott International, Inc. (NASDAQ: MAR) is the
world’s largest hotel company based in Bethesda, Maryland, USA, with more than
5,700 properties in over 110 countries. Marriott operates and franchises hotels
and licenses vacation ownership resorts. The company’s 30 leading brands
include: Bulgari Hotels and Resorts®, The Ritz-Carlton® and The Ritz-Carlton
Reserve®, St. Regis®, W®, EDITION®, JW Marriott®, The Luxury Collection®,
Marriott Hotels®, Westin®, Le Méridien®, Renaissance® Hotels, Sheraton®, Delta
Hotels by MarriottSM, Marriott Executive Apartments®, Marriott Vacation Club®,
Autograph Collection® Hotels, Tribute Portfolio™, Design Hotels™, Gaylord
Hotels®, Courtyard®, Four Points® by Sheraton, SpringHill Suites®, Fairfield
Inn & Suites®, Residence Inn®, TownePlace Suites®, AC Hotels by Marriott®,
Aloft®, Element®, Moxy Hotels®, and Protea Hotels by Marriott®. The company
also operates award-winning loyalty programs: Marriott Rewards®, which includes
The Ritz-Carlton Rewards®, and Starwood Preferred Guest®. For more information,
please visit our website at www.marriott.com, and for the latest company news,
visit www.marriottnewscenter.com and @MarriottIntl.

About
Sheraton Hotels & Resorts

Sheraton
Hotels & Resorts, the largest and most global brand of Starwood Hotels
& Resorts Worldwide, Inc., makes it easy for guests to explore, relax and
enjoy the possibilities of travel through smart solutions and effortless
experiences at more than 440 hotels in more than 72 countries around the world.
The brand is currently in the midst of implementing Sheraton 2020, a 10 point
plan designed to make Sheraton the global hotel brand of choice, everywhere. Sheraton
recently launched “Where Actions Speak Louder,” a multi-channel, multi-million
dollar advertising campaign that highlights the brand’s ongoing enhancements to
its guest experience, including new products and partnerships, and a renewed
focus on service. With work well underway, the brand has already rolled out a
variety of initiatives under Sheraton 2020, including Paired, a new imaginative
lobby bar menu; the richest SPG promotion in the brand’s history; and Sheraton
Grand, a new premier tier that recognizes exceptional Sheraton hotels and
resorts. To learn more, visit www.sheraton.com. Stay connected to Sheraton:
@sheratonhotels on Twitter and Instagram and facebook.com/Sheraton.

Press
Contact:

Yvonne Lim

Director of Sales & Marketing

Sheraton Imperial Kuala Lumpur Hotel

E-mail                         : yvonne.lim@sheraton.com

Phone                       : +603 2717 9900

Fax                              : +603 2717 9955

Mobile                      : +6012 342 5754

About Worldchefs
Worldchefs
is a thriving global network of more than 100 chefs associations, representing
professional chefs at all levels and across all areas of expertise worldwide.
Founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as
Honorary President, Worldchefs is a global authority on food. Worldchefs
establishes impact through leadership and action in three core areas: education
– includes our landmark Recognition of Quality Culinary Education program,
ongoing professional development & training, and the world’s first global
culinary certification; events & competition – Worldchefs provides a
gateway to global events and hosts the landmark biennial Worldchefs Congress
& Expo, home to the Global Chefs Challenge where the world’s best chefs meet
to compete; and Feed the Planet – delivers humanitarian and
sustainability initiatives which create better lives, better food and better
futures across the planet.
www.worldchefs.org

CONTACT
Matthias Bonnin
Director of Sales and Marketing, Worldchefs
matthias@worldchefs.org

mobile + 33 (0) 6 25 58 42 35
office + 33 (0) 1 46 87 65 10

Blog News Press Releases

WORLDCHEFS WELCOMES Q INDUSTRIES INTERNATIONAL & LEGLE FRANCE AS PARTNERS WITH WORLDCHEFS AND AT THE WORLDCHEFS CONGRESS 2018

Post author By Anand
Post date March 6, 2018

Feb 15 2018: Worldchefs is pleased to welcome Q Industries International and LEGLE
France as official partners of Worldchefs and the Worldchefs Congress &
Expo 2018. As the official product sponsor at the Global Chefs Challenge,
Global Young Chefs Challenge and Global Pastry Chefs Challenge, Q Industries
and LEGLE France will be equipping the global competitors with their range of tableware
products

Q Industries International is a one-stop
destination for integrated hospitality solutions that takes care of all
procurement needs by collaborating with clients to devise the most innovative
and cost-effective solution that works best for their business. Based
in Singapore, and with offices in South East Asia, their extensive range of
products can be found in some of the most reputable hospitality establishments
all over the world.

Their products come in a multitude of styles,
designs and price points that cater to the unique requirements of their clients
in different sectors of the hospitality and food service industries. The
integrated services are designed to the simplify procurement process and
decision making from start to end.

Established in 1953, LEGLE France has a rich heritage born of 2 great Limoges porcelain
dynasties –

Lebouc (tracing back to the 19th century) and Legrand (1904). The brand is
synonymous for its high

fired, enamel glaze colours, which to this day remain
a part of the LEGLE’s trademark DNA.

1n 2000, the French government honoured LEGLE with the
prestigious Enterprise du Patrimone

Vivant (Living
Heritage Company), a recognition of the way in which LEGLE has maintained the

historic tradition of high fire colour enamels – an
exclusive technique of LEGLE, in the craftsmanship

of fine porcelain in Limoges. LEGLE is internationally
recognized by luxury hotels, best restaurants, the world’s most revered chefs and
discerning Food & Beverage specialists. Close collaborations and
exclusively created bespoke collections for top chefs include Umberto Bombana,
Paul Pairet, Chan Yan Tak, Lanshu Chen, Pino Lavarra, Toshiro Konishi, Julien
Royer and Akira Back amongst others.

Q Industries International and LEGLE France will be present at the
biennial hallmark Worldchefs Congress & Expo event – Asia on a Plate.
Register today for this must-attend global chefs event: find out more. Q Industries and LEGLE
France will supply their quality tableware to
the Worldchefs Global Chefs Challenge – where the world’s best chefs meet to
compete, along with other Worldchefs events and competitions.

Visit the following for more information:
Q Industries International

https://qindustries.com

LEGLE
France

www.legle.asia

ENDS

About Worldchefs

Worldchefs
is a thriving global network of more than 100 chefs associations, representing
professional chefs at all levels and across all areas of expertise worldwide.
Founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as
Honorary President, Worldchefs is a global authority on food. Worldchefs
establishes impact through leadership and action in three core areas: education
– includes our landmark Recognition of Quality Culinary Education program,
ongoing professional development & training, and the world’s first global
culinary certification; events & competition – Worldchefs provides a
gateway to global events and hosts the landmark biennial Worldchefs Congress
& Expo, home to the Global Chefs Challenge where the world’s best chefs
meet to compete; and Feed the Planet – delivers humanitarian and
sustainability initiatives which create better lives, better food and better
futures across the planet.

www.worldchefs.org

CONTACT

Matthias Bonnin

Director of Sales & Marketing, Worldchefs
matthias@worldchefs.org
mobile + 33 (0) 6 25 58 42 35

office + 33 (0) 1 46 87 65 10

About
Q Industries International

Established in 1987, Q Industries has delivered
products to new hotel and resort openings throughout Asia Pacific and elsewhere
around the world. From humble beginnings focusing on the Singapore market, we
have since moved further ashore with sales offices and warehouse facilities in
neighbouring countries like Malaysia and Vietnam. Our nearly 30 years of
experience in the hospitality industry has enabled us to have an extensive
global client network in countries that include India, Africa, and the Middle
East

Blog News Press Releases

Worldchefs Welcomes HUG On Board As Global Partner

Post author By Anand
Post date March 5, 2018

Worldchefs
Welcomes HUG On Board As Global Partner

DATE @ “d MMMM yyyy” 9 March 2018 – Worldchefs is pleased to announce a new partnership with Switzerland-based
food service giant, HUG, who will be recognized as a Global Partner of
Worldchefs, with exclusivity in the “prêt-à-garner” market.

Since 1877, Swiss family-owned HUG has lived by these values –
sincere, entrepreneurial and conscientious. The company was founded by Josef
Hug-Meyer, who created the
recipe for the iconic Swiss bread – Zwieback and since then, the company has been
managed by generations after. Through hard work and dedication, they have added
other biscuits and brands to form a major conglomerate that is synonymous with quality products in
the food industry.

“We’re excited to have HUG on-board as a global partner for
Worldchefs. For years, they have created quality products and this reputation means this is naturally a trusted brand for chefs
to work with,” said Thomas Gugler, Worldchefs President.

“HUG
have been a valuable partner to Worldchefs over the past years and we are
particularly proud to continue our close collaboration in the future.” Said
Ragnar FRIDRIKSSON, Managing Director

About HUG

The company history of HUG started over 140
years ago in a bakery in Lucerne. Josef Hug-Meyer laid the foundation stone for
success in 1877, with the discovery of the zwieback or rusk. Since then
countless other biscuits such as Läckerli, Willisauer-Ringli, DAR-VIDA
Crackers, biscuits for restaurants and hospitality, frozen snacks and Bricelets
have been added, partly by company take-overs. The takeover of Wernli AG from
Trimbach in 2008 enabled optimum expansion of the range to include biscuits
containing chocolate. Choco Petit Beurre, Japonais and Jura Wafers were
invented at Wernli.

HUG AG is a Swiss family company through and
through: with its three locations Malters, Willisau and Trimbach it is at home
in the heart of Switzerland and is now managed in the fourth generation by
Andreas and Werner Hug.

The recipe for the quality and good taste of
our products is in the hands of the people who work with them. True to our
motto:

Sincere, entrepreneurial and conscientious.

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.

Blog News Press Releases

Meat & Livestock Australia (MLA) joins Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo 2018

Post author By Anand
Post date March 5, 2018

Meat & Livestock Australia (MLA) joins
Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo
2018

NOVEMBER 2017: Worldchefs
is pleased to announce a new partnership with Meat & Livestock Australia (MLA),
which joins Worldchefs as Official Partner. In
addition, MLA is also Sponsor at Worldchefs Congress 2018, and will present an
educational 30 minutes presentation on the main stage.

Meat
& Livestock Australia Limited (MLA) delivers research, development
and marketing services to Australia's cattle, sheep and goat producers.
MLA has approximately 50,000 livestock producer members who have
stakeholder entitlements in the company.

“Meat & Livestock Australia
(MLA) has a longstanding relationship with the global chef community, and have
done extensive work in raising awareness about the quality of Australian beef.
It is an honour to have them as a partner and I look forward to the many
collaborations coming up with Worldchefs and MLA,” said Thomas Gugler,
Worldchefs President.

Meat & Livestock Australia will be
present at the biennial hallmark Worldchefs Congress & Expo event – Asia on
a Plate. Register today for this must-attend global chefs event: find
out more.

Visit www.mla.com.au for more information.

ENDS

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.

www.worldchefs.org

CONTACT

Matthias Bonnin

Director of Sales & Marketing, Worldchefs
matthias@worldchefs.org
mobile + 33 (0) 6 25 58 42 35

office + 33 (0) 1 46 87 65 10

About Meat
& Livestock Australia (MLA)

Meat & Livestock Australia
Limited (MLA) delivers research, development and marketing services to
Australia's cattle, sheep and goat producers. MLA has approximately 50,000
livestock producer members who have stakeholder entitlements in the
company.

CONTACT

Rose Yong

Country
Manager for Malaysia, Singapore, Thailand, Brunei & Myanmar

Meat
& Livestock Australia (MLA)

T:
+6012 377 6867

Blog Company / Partner News

Peppadew International is proud to announce the launch of the 2018 Young Chefs Culinary Challenge

Post author By Anand
Post date March 2, 2018

Peppadew International (Pty) Ltd is proud
to announce the launch of the 2018 Young Chefs Culinary Challenge: a
competition providing young chefs in South Africa an opportunity to showcase
their creative culinary skills and broaden their food horizons!

Peppadew® is a brand that provides a range
of food products that are distinctive in taste, versatile in their usage, and
deliver endless opportunities to transform menus to be outstanding. Given these
well-known features of the brand, Peppadew® is asking young chefs to think out
the box, and put forward their best 3 course menu featuring Peppadew® as a basis
for being selected to partake in the final cook-off.

In order to get our young chefs inspired, two
workshops will be held before the entries are due, where the versatility of the
Peppadew® products will be demonstrated. The Top 6 finalists will be selected
based on their menus submitted, and from there the final cook-off will take
place.

This year’s grand prize is an all-expenses
paid trip to the Worldchefs Congress in Kuala Lumpur in July 2018 to attend the
Billy Gallagher Young Chefs Forum: a fantastic opportunity to interact with
Chefs from around the world and gain international culinary exposure!

Peppadew® is a proud supporter of the food
service and hospitality industry in South Africa, and feel that young chefs in
South Africa deserve every opportunity to enhance their culinary skills, and
showcase their talent. This competition will do exactly that, as it aims to promote
cookery amongst aspiring young chefs while providing inspiration for creative
culinary thinking.

If you are currently a young apprentice
chef, under the age of 25 and are passionate about growing your career in food
or know of someone who suits these requirements, the Peppadew® 2018 Young Chefs
Culinary Challenge is the perfect platform to demonstrate your full range of
culinary skills. To find out more about the competition, including access to
the Terms and Conditions and Entry Form, please visit the Peppadew® website at www.peppadew.co.za or Facebook page at https://www.facebook.com/PeppadewSA/
.

Blog News

Today we celebrate a Jewish holiday Purim

Post author By Anand
Post date March 1, 2018

Let us share our magic with
you today by celebrating Purim together with the recipe of Hamantaschen!

Story: Purim commemorates the salvation of the
Jewish people in ancient Persia from Haman’s
plot “to destroy, kill and annihilate all the Jews, young and old, infants and
women, in a single day,” as recorded in the Megillah (book of Esther). The most famous Purim food is hamantaschen, Yiddish
for “Haman’s pockets”, also known in Hebrew as oznay Haman meaning
“Haman’s ears.”

Recipe

Ingredients:

Dash
of salt

1
teaspoon baking powder

2
1/2 – 3 cups all-purpose flour

1
egg

1/2
teaspoon vanilla

1/2
cup sugar

poppy
seed or nut butter, for filling

2/3
cup pareve margarine or butter

Method:

Cream the shortening
with sugar. Add egg and continue creaming until smooth.

Add the vanilla. Stir
in the sifted flour, baking powder, and salt until a ball of dough is formed (a
food processor is excellent for this).

Chill for 2-3 hours,
or overnight.

Preheat oven to 375
degrees.

Taking 1/4 of the
dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut
circles of dough with a drinking glass or round cookie-cutter. With your finger
put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut
filling and fold into three-cornered cookies. (Press two sides together, and
then fold the third side over and press the ends together.)

Bake on a well-greased
cookie sheet 10-16 minutes, until the tops are golden.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.myjewishlearning.com/recipe/hamantaschen/

Photo credit: https://toriavey.com/what-is-purim/

Blog News

Today we celebrate a Hindu festival Holi

Post author By Anand
Post date March 1, 2018

Let us share our magic with
you today by celebrating Holi together with the recipe of Thandai!

Story

Holi, a Hindu festival, marks
the arrival of spring. Known as the Festival of Colour, it takes place over two
days, and is a celebration of fertility, colour, and love, as well as the
triumph of good versus evil.

Thandai is a sweet, creamy
milk drink, considered as a Holi staple, which as other Holi foods, is meant to
awaken the senses and keep the spirits high.

Recipe

Ingredients:

¹?₃ cup raw whole almonds

3 tbsp. melon seeds
(from ¹?₂ cantaloupe)

3 tbsp. poppy seeds

2 tbsp. raw cashew
halves

1 ¹?₂ tbsp.
raw shelled pistachios

4 cups whole milk

1 ¹?₂ cups
sugar

1 tsp. fennel seeds

10 black peppercorns

10 green cardamom pods

1 (1″) stick
cinnamon, broken into pieces

A few strands of
saffron (optional)

20 rose petals, plus
more for garnish

8 oz. floral gin,
preferably Hendricks

¹?₄ tsp. freshly grated nutmeg, as garnish

Method:

Combine almonds,
seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove
and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.

Bring milk to a boil
in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved;
set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″
skillet over medium heat until fragrant, about 4 minutes; let cool slightly.
Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk
mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture,
and strain through a fine mesh sieve, pressing on solids. Refrigerate strained
milk mixture until chilled. Stir in gin and divide between serving glasses;
garnish with grated nutmeg and rose petals, if you like.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.saveur.com/article/recipes/Thandai?src=SOC&dom=tw

Photo credit: https://phototrend.fr/2016/03/holi-15-photos-a-couper-le-souffle-du-festival-des-couleurs-en-inde/

Blog News

England wins Battle for the Dragon cook-off in Wales

Post author By Anand
Post date February 19, 2018

ENGLAND’S NATIONAL
JUNIOR TEAM WIN GOLD

Battle for
the Dragon cook-off matched Wales against England. Wales’ young chefs
were looking to succeed where the nation’s rugby team failed against England at
Twickenham in the Six Nations Championship but England won once again with the
National Junior Team taking the Gold Medal and the Trophy

The two countries went head to head again, but this
time in the heat of the kitchen in the Battle of the Dragon contest at the
Welsh International Culinary Championships at Coleg Llandrillo Menai,
Rhos-on-Sea on Wednesday and Thursday, February 14^th and 15^th.

At stake for the winner was national pride and the
Dragon Trophy, which has been won in the past by national culinary teams from
around the globe, including Sweden, Germany and New Zealand.

The challenge that faced the young chefs from both
Wales and England was to prepare and cook a three-course meal for 70 people. A
panel of international chef judges were keeping a close watch on their work in
the kitchen before tasting the dishes.

It’s a huge test for both teams, as they prepare to
compete in the world’s top culinary competitions in the future. England’s next
major event is at the Culinary World Cup in Luxembourg later in the year.

Wales’ menu was Seared Scallop, Langoustine Thermidor,
Granola, Cucumber, Piccalilli and Seafood Espuma. Main Course of Pork Tenderloin
wrapped in Prosciutto, Pig’s Head Bonbon, Honey Roasted Carrots, Carrot Purée, Sprout
Leaves, Apples and Parsnip with Pork Jus. Dessert was Bramley Apple, Vanilla Ice
Cream

England’s Junior Team, managed by Matthew
Shropshall, was captained by Edward Marsh (Michelin starred The Manor,
Wiltshire) and included Jack Gameson (UCB HE student and Warwick Castle pastry
chef), Greg Evans (Lainston House Hotel, Wiltshire – 4 AA rosettes), Nathan
Lane (Michelin starred The Ritz, London), Angelina Adamo (3 AA rosettes Park
Restaurant, York), Elliot Lawn (UCB HE student and Michelin starred Adam’s
Restaurant, Birmingham) and Millie Tibbins (UCB HE student and Harborne
Kitchen, Birmingham).

England’s winning menu was Farmed Pan-Roasted Halibut,
Langoustine Croquette, Radish and Cucumber Salad, Romanesco and Langoustine Velouté.
Main Course of Venison Loin, Potato Gateau, Fennel Purée, Cabbage, Sweetbread Boudin,
Sautéed Wild Mushrooms and Port Sauce. Dessert, Dark Chocolate and Orange Mousse,
Citrus Sponge and Iced Blood Orange.

Quote from Mathew: “It continues
to be a real honour to manage, train, develop and compete as the National
Junior Team Manager. I'm really pleased to be the first Manager for England to
win the Gold for England’s Juniors and so proud to watch Ed, Jack, Greg,
Nathan, Angelina, Elliot and Millie develop within the team. During the past five years we have grown as a
team and are working well as a unit. The comment from WACS Continental Director,
Dragan Unic, during the competition that the England Juniors work similarly to
the Swedish Senior Team is a real credit to the hard work the team put in to
training and developing. We aim to work harder for the run up to the Culinary
World Cup. My assistant Manager, Richard Taylor has also played a key role in
supporting the team. A big thank you to England’s Team Sponsors, best result to
date and we now look forward to competing in Luxembourg.”

The British Culinary Federation and National Team
sponsors offer their sincere congratulations to Mathew Shropshall and the team
for lifting the trophy and winning Gold Medal.

Picture captions:

England’s National Junior Team, L-R Jack Gameson,
Angelina Adamo. Edward Marsh, Greg Evans, Nathan Lane and Mathew Shropshall.

Nathan
Lane in action, with Edward Marsh.

The
victorious England team with Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs, Dragan Unic, Worldchefs
continental director for Northern Europe and Lee Corke, BCF Senior Culinary
Team Manager who was one of the judges.

Blog News

Today is Chinese New Year

Post author By Anand
Post date February 16, 2018

Let us share our magic with you today by celebrating together
the Chinese New Year with the recipe of Shanghai Spring Rolls that are said to resemble gold bars as a symbol of wealth!

Story: The Chinese New
Year is considered to be the most important of the holidays in China. It is
based on the traditional Chinese lunisolar calendar, which dates define both
the moon phase and the time of the solar year. Today begins the year of the Dog.

Recipe
(serves 2)

Preparation: 25 min

Ingredients:

·
6 Chinese dried mushrooms

· 1 fresh
bamboo shoot, about 350 grams

· 250 grams
bean sprouts

· 200 grams
pork belly

· 10ml soy
sauce

· 10ml rice
wine

· ½ tsp
granulated sugarA pinch of ground white pepper

· 2
slightly heaped tsp cornstarch

· Cooking
oil, as needed

· Fine sea
salt, as needed

· 40-50
fresh shrimp, with bodies about 6cm long

· 40-50
Shanghai spring-roll wrappers, thawed

· 1 egg,
whisked

For the dipping sauce:

·
Chinese brown rice vinegar

· Finely
minced ginger

Method:

Soak
the mushrooms in warm water until soft. Squeeze out the liquid. Remove and
discard the stems, then cut the caps into fine dice. Peel the bamboo shoot
until you reach the tender flesh. Slice the bamboo shoot about 3mm thick. Bring
a pot of water to the boil, add the bamboo slices and simmer for five minutes.
Drain and, when the bamboo is cool enough to handle, cut the slices into fine
julienne.

Cut the pork belly into
fine strips about 2cm long, put them in a bowl and add the soy sauce, rice
wine, sugar, a quarter of a teaspoon of salt, the pepper, cornstarch and 10ml
of cooking oil. Mix thoroughly then leave to marinate for about 30 minutes.
Peel the shrimp, leaving the tail intact. Devein the shrimp by cutting a slit
on the back close to the tail, then carefully pull out the dark digestive
tract. Cut a slit down the front of each shrimp along its entire length, then
lay each one belly side down on the cutting board and cut perpendicular slits
about 1cm apart down the length of the back (this helps the shrimp to remain
flat when cooked).

Heat a wok until very
hot, then add about 20ml of oil. Add the bean sprouts, sprinkle lightly with
salt then stir-fry briefly, just until the sprouts start to wilt. Transfer them
to a bowl. Heat about 20ml of oil in the wok, add the mushroom, bamboo and a
little salt and stir-fry for about a minute before putting them in the bowl.
Heat 20ml of oil in the wok, add the pork and stir-fry until the meat loses its
pink colour. Add the vegetables back into the wok and stir until thoroughly
combined. Taste the mixture and correct the seasonings if needed. Put the
ingredients into the bowl and cool to room temperature, stirring often to
release the steam.

Stack the spring-roll
wrappers on a plate and cover with a clean dishcloth. Put one wrapper on a
cutting board (if they are square, lay it so one angle is pointing towards
you). Lay a 7cm-long strip of filling down on the wrapper. Fold up the bottom
of the wrapper over the filling then fold in the sides. Roll away from you
until you reach about a third of the way, then lay one shrimp down so just the
tail is sticking out. Continue to roll until you almost reach the other side.
Very lightly brush egg on the far edge, then finish rolling. Put the spring
roll seam-side down on a baking tray lined with cling-film. Repeat with the
remaining wrappers.

Heat oil to a depth of
about 2cm in a skillet. When the oil is 180 degrees Celsius, fry the spring
rolls in batches until pale golden, then drain on paper towels. After frying
all of them, briefly fry them a second time (this makes them crisper). Drain on
paper towels then serve with the dipping sauce.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: http://www.scmp.com/magazines/post-magazine/article/1410303/golden-moments-shanghai-spring-rolls

Blog News

Today is Valentine's Day

Post author By Anand
Post date February 14, 2018

Let us share our love with you today by celebrating together Valentine’s Day with the recipe of Persian Love Cake!

Story: Valentine’s Day became associated with romantic love in the 14th century, when the tradition of courtly love flourished. Later on it evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards known as “valentines”. Nowadays it is widely known all over the World and celebrated on the 14th February each year.

Recipe

Preparation: 25 min

Ingredients:

Cake:

· 1 3/4 sticks unsalted butter

· 2/3 cup plus 2 tablespoons superfine sugar

· 4 large eggs

· 12 cardamom pods

· 3/4 cup all-purpose flour, sifted

· 2 3/4 cups almond flour

· Zest of 1 lemon plus 1/4 cup fresh lemon juice

· 1 1/2 tablespoons rose water

· 1 teaspoon baking powder

· Pinch of fine sea salt

Icing:

· 1 1/4 cups confectioners’ sugar

· 1 tablespoon fresh lemon juice

· Chopped pistachios and dried rose petals (optional), for garnish

Method:

Make the cake Preheat the oven to 320°F and grease an 8-inch spring form pan and line it with parchment paper.

In a large mixing bowl and using a hand mixer, beat the butter and 2/3 cup of the sugar until fluffy. Then beat in the eggs 1 at a time until incorporated.

In a mortar and using a pestle, crack the cardamom pods to release the seeds. Discard the pods and grind the seeds to a fine powder. Beat them to the cake batter, along with the flour, almond flour, lemon zest, 3 tablespoons of the lemon juice, 1 tablespoon of the rose water, baking powder and salt until smooth. Pour the batter into the prepared pan and bake until the cake is set and a toothpick inserted in the middle comes out clean, about 45 minutes. Transfer the pan to a baking rack and let cool slightly.

Meanwhile, in a small saucepan, bring the remaining 2 tablespoons of sugar, 1 tablespoon of lemon juice, 1/2 tablespoon of rose water to a simmer, stirring to dissolve the sugar. Poke holes all over the cake and pour the warm syrup over the cake. Let the cake cool completely, then remove from the pan and transfer to a cake platter.

Make the icing Wisk the confectioners’ sugar, lemon juice and 2 teaspoons of cold water until smooth. Spoon the icing over the cake and garnish with pistachios and rose petals, if using.

Serve it together with a

heartwarming chai made with Dilmah Rose with French Vanilla tea for a touch of romance!

https://www.sevenstartea.com/recipes.html?recipe=valentines-chai&id=2344ce9bc9c573db4820f360cf4e1cb8

#ThisIsWorldchefs #InternationalHolyDay

Reprinted from: http://www.foodandwine.com/recipes/persian-love-cake

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