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How to Teach a Generation Z Student

How to Teach a Generation Z Student

This article was originally published in Issue 29 of the SA Chefs Magazine.

Elsu Gericke, Head of Education and Development at SA Chefs, has some advice on how to train and work with our future culinary leaders.

Training institutions across the country are gearing up to receive a fresh intake of eager students in 2022. The uncertainty and loss of the last couple of years are still weighing heavy on the minds of our future culinary leaders, and yet these students are still determined to follow their dreams and make their mark in kitchens around the globe. I wanted to have a look at who these young chefs are and highlight some of their generation’s characteristics to better understand how they learn and what we can expect from them during their training and in our workplaces.

THEY ARE DIGITAL NATIVES

Generation Z is the first true digital native generation. Born into a world where the internet and smartphones are the norm, this generation relies heavily on information from the internet and social media for everything from food choices, research, and trends. The list goes on, but where has it gone wrong? Kale has faced a lot of backlash from health professionals, claiming that eating raw kale is not good for you and could be the most contaminated vegetable on supermarket shelves. A study revealed about 60% of kale samples tested positive for a type of human carcinogenic, featuring on The Environmental Working Group’s “Dirty Dozen” list. Furthermore, according to the IIN kale’s nutrient-dense profile may also affect the thyroid, blood-clotting and function of the gut. So, for those with related health conditions, there really can be too much of a good thing.

THEY WELCOME DIVERSITY

Kelp is not a staple in Western cultures like it has been for many years in Japan and across Asia, but this could be about to change. A strong As the most diverse generation to date, Gen Z easily relate to people of all races, religions and backgrounds and they not only welcome it but expect it in their professional and personal lives.

THEY CRAVE FINANCIAL SECURITY

They have witnessed their parents struggle financially during the 2007 to 2009 recession as well as the current Covid pandemic. As their families prioritised financial health over professional fulfilment, they crave security – and their choices reflect this.

THEY ARE ENTREPRENEURS

Entrepreneurship and a desire for independence is at an all-time high. Many members of this generation have seen how quickly a job can be lost, even one with a seemingly stable company. As a result, they’re choosing career paths that will pave the way to self-employment. Several other traits also influence the way these students behave and absorb ideas – these include environmental consciousness, a desire for human interaction and taking care of their mental health.

TIPS FOR TEACHING GEN Z

Taking all of these factors into account, lecturers and training providers can adopt various teaching methods to ensure their culinary students stay engaged and ultimately become the chefs we want them to be.
• Communicate continuously and provide immediate feedback.
• Allow them to bring their devices into the classroom or kitchen. Gen Z students see them as an extension of their hands, so use it to your advantage.
• Provide smaller, more frequent projects and assessments.
• Personalise the learning content.
• Beware – they will tune out if they are not engaged.

Our industry and the future of our culinary world lies in the hands of this generation and by learning who they are and what makes them tick we are bound to have an incredible talent pool soon. On behalf of the Education Committee of SA Chefs, I would like to welcome all new culinary students and wish all returning students a very happy and prosperous 2022. We look forward to sharing a year full of information sharing, engagement and opportunity with you.

Check out SA Chef Issue 29

We get hooked on sustainable seafood, find out what it takes to be a private chef, check out what’s cooking at The Spade in Khayelitsha, and more.

You can hear more from South Africa on World on a Plate. Tune in to Episode 31: The Tipping Point with James Khoza, President of the South African Chefs Association

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Blog Career Tips

Chef of the High Seas: “get out and see the world!”

Alastair Gillot, Worldchefs Executive Chef Recipient, DJ, and entrepreneur, has seen and sailed the world many times over as part of his long and varied career. In his interview with Hosco, we dive into his roots in the UK, how he travelled the world as a chef (and a DJ), alongside discovering his passion for ingredients, cooking, and living the good life with his family, these days in Brazil.

How did a lad from Mansfield get to be Executive Chef of a Caribbean Island?

I’ve always travelled, I’ve always been restless. I went to catering college for one day. I was working in a chain called Periquito Hotels in Kettering town at the time. I got to college and there were 12 students. The professor gave us a chicken and said, “Can you prep the pieces ready for sautéing?” And I said, “But it’s only eight pieces to sauté: the breasts, the thighs, the drumsticks, the wings… how are 12 people supposed to do that?” 

He told me to leave his class. I never went back. An auspicious start if there ever was one in the catering profession! I went back to my chef and mentioned that it hadn’t gone very well. I told him “I’m just gonna have to watch everything you do and learn everything from you.” And I did, and that’s how I started. 

From there I went travelling through all of Central America and up through The States. I spent five years looking at food around the world and DJing, then I came home and started climbing the ranks, with next stop as demi chef de partie at the Northampton Hilton, then London, The Midlands, Sheffield… and Blackpool for my sins.

When did you get to truly unleash your creativity?

When I was in Norfolk. I worked at a Golf Club and Resort. I was the chef that got them their two rosettes on the menu. Our signature dish was called The Sweet Shop. I took all my favourite childhood candies.  We made a Black Jack parfait, a Curly Wurly chocolate fondant. We made Hubba Bubba ice cream wrapped in space dust served in a chocolate cup as a play on the senses. When people put the ice cream in their mouth, it cracked and then they were chewing ice cream because their brain was telling them it was bubblegum. And then we had a clear raspberry jelly. And inside was a jelly baby. 

Remember the flying saucers made of rice paper? We sat one on top and we set it all out on a long glass platter. I made turkey and bacon ice cream. We served it on a cranberry tart. It was really weird, but people kind of dug it. We were working 17 hours a day in a kitchen because the golf clubs offer inclusive packages. Trying to maintain two rosettes on an inclusive package is pretty intense. 

When did you trade fine dining for feijoada and the high seas?

I had a kind of epiphany in the park one day in Blackpool with my two kids and I realized it was really no place for me to raise my family. My wife is Brazilian and I basically packed her off back to Brazil and stayed till the house sold before heading off to join them. 

I got a bit of a culture shock when I arrived and saw what chefs get paid, so I approached Royal Caribbean. I’d always been interested in cruise ships. I wish I’d done it earlier to be honest. I joined as a sous chef for Royal Caribbean Executive on the Anthem of the Seas, and did a four-month contract. What an eye-opener. 

I joined the Explorer of the seas in Australia as executive sous. Halfway through the contact, the chef got sick and he had to go home. So, they set me up to run it and I kept all the ratings in gold. Then I basically hopped ship – from the Independence of the Seas to the Brilliance of the Seas, the Explorer of the Seas… It was all going swimmingly and then….

Chef Alastair Gillott

Then the pandemic hit…?

Yeah. I was one of the last to leave the ship before it went into cold layup. So, I had a lot of work to do emptying all the bars, stock counting, looking after the eighty crew on board and feeding them three or four times a day. I left in July 2020. 

I taught myself how to make handmade sushi but I couldn’t even get wakami here in Brazil without paying astronomical prices. I looked around on iFood – which is like Just Eat and everything’s pizza burger, pizza burger, pizza burger. So, I put “chicken wings” into iFood. Not one restaurant sold chicken wings. 

So, then I decided I was going to do chicken wings because I’m very good at chicken wings. We opened a business, we joined iFood, we got planning permission and I did seven kinds of wings, all served with sides. It did really well and then I realized that iFood and the tax man were absolutely killing me. So, I shut it down.

And for your next trick, Maestro?

I got a phone call from Coco Cay, the biggest water park in The Bahamas, owned by Royal Caribbean. And now I’m Executive Chef on an island in the middle of The Bahamas. 

It’s an amazing island, it’s got everything you can imagine: jet-skiing, snorkelling, diving and the sunset every day is mind-blowing… I’m a sunset and sunrise fanatic. I think the simplicity of things like that are amazing. I get up, take my coffee and watch the sun come up. 

Then I start my day and welcome the Royal Caribbean ships in, start the food, get everything going. There’s 11 outlets on the islands, it’s a busy place. You’re up at 5:00am every day, finishing at 7 at night and up again at 5:00am. You don’t really get a day off, because even if there’s a day the ship doesn’t come in, you’ve still got 450 crew to feed breakfast, lunch and dinner, plus specials. 

I look after the fine dining place – The Coco Beach Club. It’s an amazing place to work. I’m very lucky. Royal Caribbean are bringing out new, bigger, better ships. They just put out the Wonder of the Seas, which is the biggest ship in the world. I’ll see her in March on the island. 

Any rock-star moments you can share?

When you’re a chef on a ship, you are a rock star. I hold the Guinness World Record for the largest pasta tasting at sea. When you cross from England to America and back, you’ve got people on board for 15 days so you have to come up with experiences. The Hotel Director I was working for was a British guy called Paul Smith, who’s a genius, and he said, “We’re gonna have an English fete on the open deck at sea, with sausage rolls and pork pies and all the games and finish with horse racing.” 

And then he said, “We’re going to do a record breaker.” There’s no world record for a pasta tasting at sea. So, we set it. We had 457 people for a three-course pasta tasting at sea. We made some good gnocchi, an orecchiette and spaghetti aioli with fresh chili flakes, plus all the antipasti… breadsticks and homemade focaccia from our bakery. 

We even had ice-carvers on my ship. We were doing ice carvings and luges and all sorts. For the last night, we had a midnight buffet. I decorated my dessert buffet with ice carvings and double chocolate fountains, and all these desserts and different arrangements right in the heart of the ship. People on all 11 decks were looking down, taking pictures of our display and then we took everything away and let them go nuts at the buffet.

I believe that life is a series of moments we make and those moments create our experiences. From day one to the time you retire, you should be making moments and experiences. So, my advice is: get on ships and see the world.


To learn more about how Global Hospitality Certification can benefit your organization, school, or career, visit www.worldchefs.org/global-hospitality-certification.

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Tune in to our webinar: “Certification 101” for an introduction to Global Hospitality Certification. Learn about the different levels of Certification available to chefs, the steps for completing an application, and the overall benefits. By the end of this webinar, you’ll feel confident enough to apply!

Find your next job, network with over 500k hospitality professionals, and engage with your national association on Worldchefs Online Community, powered by Hosco. Sign up is free and easy – head over to www.worldchefs.org/login to create your account now.

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Job Post World

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref.: C/ICI/PM(PBC)/12/21-AP2

Major Duties:

  • To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
  • To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
  • To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
  • To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
  • To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
  • To establish and maintain close contacts with the industry partners, professional bodies and institutes both locally and overseas;
  • To support marketing and promotional activities of the culinary programmes; and
  • To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

  • A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
  • At least 5 years’ international experience in the relevant industry and / or teaching;
  • Preferably with:
    • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
    • knowledge and experience in trade test systems;
  • Proven management and administrative experience at senior level;
  • Proficiency in written and spoken English; and
  • Proficiency in computer software applications.

Notes:

  1. The post is in the rank of “Principal Instructor”.
  2. Shortlisted candidates may be required to attend a trade test.
  3. Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
  4. The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
  5. 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.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to should be sent to vtchrd-job@vtc.edu.hk

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 total file size below 10MB.
  • The file should be saved with name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
  • For the email subject, please cite “Application for Programme Manager (Pastry, Bakery and Confectionery) (C/ICI/PM(PBC)/01/22-AP2)”.
  • Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: 18 February 2022

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.

  • Advertised: 18 January 2022
  • Application close: 18 February 2022


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Blog Congress

Emirate’s Cosmopolitan Capital, Your Extraordinary Story

Emirate’s Cosmopolitan Capital, Your Extraordinary Story

Abu Dhabi is a destination of near year-round blue skies and stunning white-sand beaches. Not-to-be-missed attractions such as the awe-inspiring Sheikh Zayed Grand Mosque, the theme parks and entertainment venues of Yas Island, and the Louvre Abu Dhabi in Saadiyat Island’s cultural district are complemented by a diverse selection of headline-grabbing events, luxurious island getaways, unique lifestyle experiences, and a selection of magnificent hotels and resorts. With state-of-the-art conference facilities, a permanent cruise terminal, and world-class infrastructure, there is plenty to see and do in Abu Dhabi.

With three diverse destinations in just one Emirate, Abu Dhabi is a truly extraordinary destination where respect for the past informs the present and shapes the future. This is a diverse emirate with desertscapes, oases, mountain heights, fabulous beaches, warm, clear waters, desert islands, an ancient heritage city, and a modern capital city. It’s a destination of historic buildings, thrilling attractions, engaging tours, and a packed calendar of events covering the arts, culture, sports, concerts, and trade shows. An extraordinary destination that will exceed your aspirations and deliver more than your expectations, Worldchefs Congress & Expo is just the start your remarkable Abu Dhabi story.

Don’t wait ― Register for Worldchefs Congress & Expo 2022 by December 31st and save up to $300 with the Early Bird rates: www.worldchefscongress.org/register.

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Job Post World

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref.: C/ICI/PM(PBC)/12/21-AP2

Major Duties:

  • To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
  • To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
  • To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
  • To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
  • To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
  • To establish and maintain close contacts with the industry partners, professional bodies and institutes both local and overseas;
  • To support marketing and promotional activities of the culinary programmes; and
  • To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

  • A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
  • At least 5 years’ international experience in the relevant industry and / or teaching;
  • Preferably with:
    • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
    • knowledge and experience in trade test systems;
  • Proven management and administrative experience at senior level;
  • Proficiency in written and spoken English; and
  • Proficiency in computer software applications.

Notes:

  1. The post is in the rank of “Principal Instructor”.
  2. Shortlisted candidates may be required to attend a trade test.
  3. Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
  4. The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
  5. 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.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.

Closing date for application: 9 January 2022

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.

  • Advertised: 13 December 2021
  • Application close: 9 January 2022


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Blog

Root to Shoot Revival

Root to Shoot Revival

Radhika Khandelwal tells us how what’s almost been forgotten transformed her kitchen for the better.

“Don’t throw that, it’s food!” my naani (maternal grandmother) screamed. My seven-year-old self was perched on the bench in the huge open kitchen, helping my grandmother cut beautiful and bright red carrots—some perfect and some wonky—for pickling, and I was just about to bin the carrot tops. 

Radhika Khandelwal, Chef and Owner, Radish Hospitality, 

This incident occurred in 1995 and that one memory of sitting and slowly connecting with food and my grandmother on a winter afternoon makes me realize how much our food systems have changed. The memory highlights how well we used to eat and care for our food. The use of carrots in the winter meant we were eating seasonally; the process of pickling to savor the delicious juicy carrots in the summer meant we used to preserve our food, and the fact that my grandmother used to make the most delicious carrot leaf chutney with the carrot tops meant we were eating root to shoot. 

As I grew older and busier, with school and friends and life, no one had the time to sit down and cut carrots. Pickles would still come from my naani’s house, and we would relish them and talk about the slower life but do nothing about it. 

It was not until I went to Australia to pursue my dreams and I saw a picture of a wonky looking carrot on a billboard stating an insane amount of food being wasted for not looking perfect that the memory of my grandmother and her kitchen came rushing back to me. As I researched more and more, I realized the absurdity of the fact that we as a planet have more than enough food to feed everyone, yet approximately 800 million people face food insecurity while we waste one third of the food produced worldwide. 

From then on, I knew I wanted to be deeply involved with food waste as a challenge and play my role well as a chef who could influence better food choices. 

I opened my third restaurant in New Delhi with its cornerstone set as sustainability. And although I didn’t realize it at the time, I was taking away the values that would form the cornerstone of Fig & Maple’s philosophy. When I launched my restaurant in 2016, I was looking to grow as a chef and share my love of local and regional cuisine with New Delhi. Despite establishing a successful café in a quaint Delhi hamlet, I was hungry for change, and I wanted to spread my creative wings.

Eating locally and seasonally is about more than just shopping from the street-side vendor next door. In New Delhi, the concept of neighborhood bakeries and other small-scale food suppliers in urban areas doesn’t exist the way it does across the West. So, when we encourage our guests to source locally, what we’re really asking them to do is make the effort to go out of their way.

However, as a chef, I know better. I can control how I source the ingredients I use and how I promote them. And when such abundant biodiversity exists in the country I live in, it truly does eliminate the need for looking outside. While this shouldn’t feel revolutionary, it really is, because we’ve been able to participate in the revival of produce that was tucked away in family stories and culinary history.”

Imagine taking a trip to Goa and learning how to use ingredients like Triphal or Bimbli by the very farmers who grow them. Triphal is a delightfully deceptive berry that resembles a Timur pepper but tastes like lemon. Bimbli is a sour fruit which lends a background note for many local curries. It’s also consumed as a chaser right after an urrak shot. Urrak, which is the first distillate while making Feni from fermented cashew apple juice, is incidentally a local Goan drink that has been kept alive through oral tradition, to an extent that Feni today enjoys a ‘Geographical Indicator’ status, India’s equivalent to the French or Italian appellation system for its foods and beverages.

To discover these ingredients and use Fig & Maple’s kitchen as a showcase platform did more than align with the values I have wanted to abide by as a chef. It also became a great honor to be the conduit for sharing these stories. At every step, we have tried to remain cognizant of not appropriating these ingredients and stories as ours.

One of the values I have always wanted to propagate is the pride for regional Indian ingredients and cuisine, showcased through modernist techniques.

To walk around the kitchen at Fig & Maple is to become acquainted with familiar new-age equipment like blitzers and sous-vide machines and vacuum chambers. And to every onlooker’s delight, the modern equipment lives harmoniously alongside traditional Indian cookware like brass rods, the sil-batta, mortar-pestles, and the chakki for grinding small batches of flour.

By now I had a bank of local farmers I wanted to work with and learn from; I had a sound understanding of local, seasonal and indigenous produce, and hunger and curiosity to learn as much as I could. I understood that we need to highlight forgotten grains and greens alike before they are truly extinct, we needed to understand the biodiversity and the quick loss of it and we needed to understand food as food, not as waste. However, only a certain percentage of the urban consumer is “woke” enough to understand regenerative or sustainability in food. 

When you dine out at a chef-led space, you are being influenced by each dish brought to your table. Which means flavor is king. People go out to experience new and delicious foods. Unfortunately, the PR behind sustainability makes the general consumer feel like it’s going to be boring, tasteless, and banal. It was time to sharpen my knives and get innovative. 

When it came to cooking the food we cook, we consciously made sure we went out on a limb into territory that we were completely unfamiliar with. Whether it was the using or borrowing axone from the Northeast or a skyu from Ladakh, or even making our own Kachampuli vinegar because of its limited availability, no ingredient was too wild, too bold, or too strange to be used.

I too started with very, very small changes. Instead of using wheat, one of the four most used ingredients (60% of the world’s calories come from industrially grown wheat, rice, maize and potato), I started using ancient grains like amaranth, ragi, nachni and kodo millet to make the same scrumptious dishes. It was an easy-replacing, never-failing formula, with of course tweaks to the recipe. I realized quickly how easily my consumers adapted to this. They had moved to this change with great ease. It was time to make bigger changes. 

My signature salad at the restaurant never stays the same. From the greens to the fruit and the mustard dressing, everything changes with every passing season. We started marketing ourselves as a place with a consistently great experience but prided ourselves to be never consistent when it came to the taste of the dish. When we adapt to seasonality and locality, we can never, ever guarantee your food will taste the same; we just have to accept that. In the summer we use leaves such as amaranth, kolmi shaak, gongura—showcasing the vast biodiversity of India. And in the winter we go down the route of using nastrutium, mustard leaves, radish leaves. We dehydrate figs in the summer; we ask our farmers to send us as many varieties as they grow and we match the flavors with multiple kinds of mustards from across the country and emulsify it with stalks and roots of coriander (yes, those flavor bombs which too are usually binned). The Fig & Maple salad, based on the concept of the restaurant—showcasing biodiversity, seasonality, preservation and using hyper-local ingredients, named after the establishment, presented in the most beautiful crescent—became the bestseller. It made me question everything we had learnt so far about consistency. 

Now came the biggest challenge I had faced so far in kitchens worldwide—food waste—how to change people’s perception behind what’s food and what’s not. What we call “zero-waste” in light of a global megatrend is, in so many ways, our own heritage that we have somehow become far removed from over the course of a few generations. Lives are busier. Families are smaller. The cost of living is higher. And cooking at home is simply not a priority in the face of a lifelong multitasking trapeze act. For better or for worse, we have had to choose convenience, which has led to knowledge being lost or forgotten. 

It took me two years to train my team to understand the value of food. I was pretty much obsessed. I would go through the bins to make them understand what they are throwing out is food. I spoke to them about how they ate in their hometowns and each one had a different story of preservation and eating root to shoot. We started working together to create menus highlighting these culinary traditions and using very modern techniques to make them way more approachable to our consumer. Now, we proudly run a zero-waste kitchen and bar, with each borrowing skins, peels and preserves from the other. It was tough, but it’s possible. One of our best-selling bar snacks is called “Skinny Chippin”. It’s basically peels of any seasonal veggies converted into chips. Imagine had I named it garbage chips? That’s what I mean about the PR behind food waste. 

I still haven’t been able to define the cuisine at Fig & Maple; we decided we are a space which is trying to make regional, forgotten, community and tribal food more approachable for the modern consumer. We are trying to introduce you to flavors you haven’t met before and by doing that we are able to highlight the vast biodiversity of the country. We are here to remind you that food is food, not waste. We are not trying to be stand out-ish; we are building a community of farmers and producers and restaurants and chefs all working towards the same goals. The goal of food security.

At the end of the day, all we’re doing is bringing together the myriad colors and forms of nature through the food we grow, the food we create, the food we serve, and the food we eat. No step is too small to create change, and together we must change.


About the Author

Radhika Khandelwal

Chef and Owner, Radish Hospitality, @pandoodle

Radhika Khandelwal moved to Melbourne, Australia at the age of 17 to pursue a degree in Psychology. She began working at a fine dining restaurant to support herself, and sparked a passion for cooking. When she returned to India in 2013, she founded Radish Hospitality, an umbrella company for her restaurants Ivy and Bean (founded 2013) and Fig and Maple (founded 2016). Fig and Maple was founded as a canvas to showcase the vast indigenous biodiversity of India by using local, seasonal, and lesser known ingredients. The arrival of Fig and Maple in Delhi marked the beginning of a new movement in sustainability and was quickly adopted across the city by numerous chefs.

As an advocate of sustainability and a member of the Chef’s Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste. Radhika – as a Chef and as a food security activist – has spoken and represented India at the the World Economic Forum and the 75th UN General Assembly and has been featured in eminent publications like Salty Magazine, Vogue India, Condé Nast Traveller, The Economic Times, GQ India, The New York Times, Verve, The Hindu, Lifestyle Asia, Indian Express, and many more.

Categories
Blog

Enhance Your Baked Goods’ Quality with Malaysian Sustainable Palm Oil

The Oil Palm Fruit 

Oil palm is a unique crop as its fruit produces two different types of oils. Palm oil is obtained from the mesocarp and palm kernel oil from the kernel. Both of these oils are chemically and physically distinct from each other. 

Palm oil and palm kernel oil are mainly made up of triglycerides. Taking advantage of the different melting points, various fat components can be produced through physical separation processes. 

This simple process involves heating the oil at about 70oC and gradual cooling to induce crystallisation in a controlled environment. Solid portion called stearin and liquid portion called olein are separated through a filtration process. Depending on product requirements, this fractionation process can be further applied on stearin and olein to produce various other types of fat products such as mid-fraction, super olein as well as soft and hard mid-fractions which have different melting profile. 

Versatile and Healthy Fat

In the production of solid fat-based food products such as margarine or shortening, liquid oil will be partially hydrogenated to make it more solid, thus increasing its oxidative stability. However, this process will generate high amount of harmful trans-fats. Trans-fats can be found in common products which uses partially hydrogenated oils or fats as ingredient in their preparation. These ingredients can be in the form of margarine, shortening or frying fats. Consequently, bakery products such as pastries, breads, cakes and biscuits are among foods which commonly contains high levels of trans-fat. Similarly, foods that are fried in partially hydrogenated oil will also contain trans-fat.

Palm oil has natural solid fat and therefore does not require partial hydrogenation. The products are thus free of harmful trans-fats. As a matter of fact, palm oil is a healthier alternative to partially hydrogenated fat. Among the various sources of fats, palm oil is considered the top choice for restaurants and food manufacturers due to its versatility and diversity in application. Below are 10 reasons why palm oil is so highly desirable:

Roles of Fats in Baked Products

The fats used in bakery products performs two important functions. 

  1. It enables air to be incorporated in the batter
  2. It contributes to the tender texture of the baked products

Good aerating properties require sufficient liquid oil content to enable air bubbles to be formed and the presence of solid fat in the form of small crystals (beta prime form). Large crystals (beta form) would not be effective in trapping and stabilising the air bubble. 

What really happen to the batter or dough during baking process?  During the baking process, water vapour is generated and goes into the air bubble as does the carbon dioxide from the baking powder. The air bubbles become larger but at this stage, the air is still surrounded by fat. As the baking temperature increases, fat melts and eventually egg protein becomes firm so the air bubbles are retained. This is how the cake structure is formed and fixed. A good bakery fat should not melt too quickly during mixing and baking so that air bubbles remain trapped throughout the baking process to impart the desired final texture of products.      

How does Palm Oil Improve the Quality of Bakery Products?

  1. Crystallisation in the beta prime form

Beta prime is the desired crystal form in bakery fat such as shortening as it has a very high structure stability. Palm oil and its solid fraction (palm stearin) have a very high stability in the beta prime crystal form compared to other common vegetable oils. 

2. Trans-fat free products can be produced

Palm oil is naturally semi-solid. This composition confers natural stability to the oil without the need for hydrogenation. Consequently, this avoid the presence of harmful trans-fat in the finished products. 

3. Have good functional properties

  • Palm oil imparts good creaming volume for cakes and cookies as well as promotes better bread volume. 
  • Palm oil-based pastry fat imparts excellent layering for puff pastries, pies, Danish and croissant.
  • Palm oil contributes to the final products quality by imparting tenderness, moistness, flavour and texture.
  • Palm oil provide good stability with respect to oxidation to bakery fat and bakery products thus prolonged their shelf life. 

As can be seen, the characteristics of fat are important. An ideal fat for bakery products must have small fat crystals, smooth and easily spreadable texture. Palm oil is very effective as a major component for such applications. Sustainable certified Malaysian palm oil is abundantly available which makes it an important ingredient for the bakery industry.  

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Worldchefs Board Welcomes Peter Wright as Pacific Rim Continental Director

Worldchefs Board Welcomes Peter Wright as Pacific Rim Continental Director

  •  Peter Wright has been appointed to Worldchefs Board of Directors as the Pacific Rim Continental Director. Peter will take over the role from Neil Abrahams.

  • Honorary Life Member and former President of the Australian Culinary Federation, Peter will represent and support the Pacific Rim members of Worldchefs in Australia, Cook Islands, Fiji, Guam, New Zealand, Papua New Guinea – Affiliate, Tonga – Affiliate & Vanuatu.
  • A Worldchefs Certified Master Chef, two-time Culinary Olympic gold medalist, and qualified Sports  Nutritionist, Wright is recognized as one of Australia’s leading foodservice experts and a global event specialist.


Paris, 7 of September 2021  Worldchefs has announced the appointment of Peter Wright as the Pacific Rim Continental Director. Peter is taking over the role from Neil Abrahams following his recent resignation due to personal reasons. Worldchefs Board of Directors want to thank Neil for his great contribution and dedication during his mandate. Peter will assume duties with immediate effect.

Honorary Life Member and former President of the Australian Culinary Federation (ACF), Peter will represent and support the Pacific Rim members of Worldchefs in Australia, Cook Islands, Fiji, Guam, New Zealand, Papua New Guinea-Affiliate, Tonga – Affiliate & Vanuatu on Worldchefs’ international Board of Directors.

“I am very excited and honored to accept this position on the Worldchefs Board,” says Peter. “I’ll work diligently to uplift the progress in our region, creating a manageable agenda with the countries of the Pacific Rim that allows all chefs and cooks to access the assets of Worldchefs, including education, culinary innovation, sustainability improvements, and the opportunity to access a global network of likeminded people, food, and cultural diversity.”

My mantra is “teamwork makes the dream work” and with that I call all chefs and cooks in our region to come together and support each other.  Once again, I thank everyone for finding confidence in me to assign me such a dignified position. – Peter Wright

 

With a career spanning over 40 years, Peter is recognized as one of Australia’s leading foodservice experts and as a global event specialist. He held the position of President of the ACF for nine consecutive years. Peter also represented Australia twice at the Culinary Olympics, bringing home gold medals on both occasions. He has completed an Advanced Diploma in Hospitality at NMIT, is a qualified Sports Nutritionist and holds the title as a Worldchefs Certified Master Chef.

Peter brings to the Board a commitment to excellence, a focus on building creative catering solutions that are nutritionally, environmentally, and socially responsible, and a vision to provide our diverse and global community with safe and inclusive workplaces that promote staff development and well-being.


“We look forward to Peter’s contributions to the Board, with his expertise and proven passion for the development of the industry community. Together we will continue to support unity and provide resources to our members and colleagues in the Pacific Rim,” says Worldchefs President Thomas A. Gugler. “We also thank Neil Abrahams for his tenure as Continental Director and for inspiring many Young Chefs and colleagues both regionally and around the globe.

 

MEET PETER WRIGHT: WORLDCHEFS PACIFIC RIM CONTINENTAL DIRECTOR 


From humble beginnings, Peter’s career commenced in the 1980s as he trained to become a chef, graduating at Melbourne’s eminent culinary school William Angliss. During the 90s and the 00s Peter honed his skills through major events and stadiums throughout Australia and internationally, including the Sydney Olympics which was the launching pad for the next 20 years.


Peter Wright is best known for his capacity to organize, plan, and deliver the most complicated food and beverage programs in the world. Peter is the Managing Director of Global Hospitality Group recognized locally as one of Australia’s leading food service experts and internationally as a global event specialist. 


Peter has been involved in many major food service projects and events and has an unprecedented track record for providing the necessary business outcomes. He has led the development of Global Hospitality Group over the past 5 years, seeing substantial growth with offices in Melbourne, Tokyo, Kuala Lumpur, and London. Peter’s company portfolio also includes boutique Melbourne Caterer Calibre Feasts, CaterNut. a menu nutrition and allergen service, and his recent acquisition of Borthwick Foods, Melbourne’s “Menu Solution” food distribution service.


Peter has been awarded Director of Australian Food Services “Chef of the Year” in 2021 and Les Toques Blanches Awards of Excellence, positions that supports his passion of culinary development of Australian Chefs. He is also an Honorary Life Member of the Australian Culinary Federation and a member of Les Toques Blanche.

 

Affiliations

  1. Australia Chamber of Commerce

  2. Australian Culinary Federation

  3. Victorian Leaders 

  4. Les Toques Blanches Victorian Branch

  5. Sports Nutrition Australia


Titles and Qualifications

  1. Worldchefs Certified Master Chef 

  2. Worldchefs Certified Chef De Cuisine

  3. Australia Chamber of Commerce, Business Award 2017

  4. Australian Culinary Federation Honorary National President 

  5. Australian Culinary Federation Life Member

  6. The Emirates Culinary Guild Honorary Member

  7. Advanced Diploma in Hospitality

  8. Diploma in Business

  9. Sports Nutrition Certification 

  10. Victorian Leaders Graduate 

  11. Culinary Olympic Australian National Team 2004

  12. Culinary Olympic Victorian Team 1992

 

ABOUT WORLDCHEFS


The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Mark Your Calendars for International Chefs Day 2021!

Mark Your Calendars: International Chefs Day is October 20th!

Each year on October 20th, we celebrate International Chefs Day.  Since its creation, by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.

Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating by hosting fun-filled workshops worldwide.

In 2020, many Chefs around the globe did not have the opportunity to have events due to COVID-19 and created short videos to share with children on social media, which became a big hit. The videos allowed us to reach approx.112,000 children. Unfortunately, uncertainty is still around many of us, but we will continue to reach as many children as possible either in-person at a workshop or through online learning and social media. To help, Nestlé Professional has made fantastic adaptions to the toolkit to make online learning easy and accessible.

As Chefs, we are all paying closer attention towards keeping ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times.

We can also help our children, the Worldchefs way by working together in Preparing Children for a Healthy Life. International Chefs Day will once again promote the theme: Healthy Food for the Future.

In 2021, International Chefs Day will also emphasize sustainability and the environment to ensure a healthy planet for future generations. It is vital for us to teach children about the impact that production and consumption of food has on the environment.

We will use this opportunity to teach children about healthy eating by letting them be creative with food. With the Chef’s input, education and help, children will be able to create recipes out of healthy foods and support Healthy Food for the Future.

HOW CAN YOU PARTICIPATE?

All Chefs from around the globe are invited to host their very own Healthy Food for the Future workshop in their region. It can be a workshop for your own children, or a workshop for 300 children, every child can benefit from this experience, and it is important to share this opportunity and message for them to learn and enjoy eating something new!

A toolkit with everything you need to run an event, from instructions to materials to recipes to social media tips, has been prepared for you. Thanks to the Chefs who contributed to the 2021 campaign by submitting recipes! The complete toolkit can be downloaded below. International Chefs Day Committee members and Nestlé Professional regional managers in selected areas are standing by to help you find a venue, connect with schools and more. Just ask, we are always here for you.
Get started by downloading the toolkit

To host a  Healthy Food for the Future workshop on or around October 20, 2021, please contact Vanessa Marquis, Chairman, International Chefs Day Committee at internationalchefsday@worldchefs.org.

Download your toolkit today and join Chefs from around the world by sharing and making a big impact with the children in your community.

Vanessa Marquis, CEC
Chairman, International Chefs Day Committee
“Worldchefs, Preparing Children for a Healthy Life”
internationalchefsday@worldchefs.org

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The Dilmah Tea Inspired App 

On the Go Inspiration for Creating Elevated Guest Experiences .

The Dilmah Tea Inspired App introduces tea lovers from all walks of life – especially hospitality and culinary professionals to tea inspiration, which educates, guides, and informs the user about innovative uses of tea.  From tea and cheese pairings to tea gastronomy and mixology recipes and other experiential tea inspired concepts, this app stirs changes and more! 

Learn how to plan your tea menus for any moment, time and occasion with our app available for iOS and Android.  

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