A new 2-day virtual event dedicated to all things Meat, attendees will have a fantastic opportunity to connect with top global meat suppliers and source from a wide range of meat related products such as beef, lamb, pork, poultry, processed meat, organic meat and more!
Attendees will be able to map and personalise their event schedule, request meetings and engage in 1:1 video live chats with potential new suppliers, or simply catch up with long-time partners and friends in the community. Some of our early confirmed exhibitors include Bord Bia, U.S. Meat Export Federation, Siam Canadian Group, ABBRA Corporation and more!
Beyond the product sourcing and business matchmaking activities, attendees can also check out a host of topics covered under content sessions themed ‘Growth & Agility’ and ‘Risk & Resilience’ respectively. The 2-day agenda will see the congregation of world’s top business leaders and think-tanks to discourse over top trends and challenges impacting the meat industry, including Pathogens, Pandemics & Food Safety, Technology, Digitalisation & Value Chains, Sustainability & Resilience, and Free Trade & Market Access.
Early confirmed speakers include experts from Article Three, CoBank, Gira Foods, GlobalData, Halal Development Council Pakistan, Innova Market Insights and IRI Worldwide. Find out more about our content sessions and the agenda here.
Born of out FHA-Food & Beverage trade show, FHA Match is a food & beverage sector-focused series comprising 6 virtual events to be held from April – October 2021.
Powered by Saladplate.com, each FHA Match will feature 2 days packed with AI-driven and bespoke meetings to match businesses, enabling new connections and opportunities across markets. Attendees will also gain access to content sessions featuring top leaders and experts, browse product listings and demonstrations, and source from suppliers around the world.
On 15 March 2021, the IDX_FS International Digital Food Service Expo powered by INTERNORGA (IDX_FS Expo), the digital industry event for the catering, foodservice and hotel industries, will get underway. One week before the start of the three-day digital format, the three partners and organisers – INTERNORGA, IDX Events GmbH and the Institute of Culinary Art – as well as a member of the INTERNORGA Exhibitor Advisory Board, explain in an online press conference the current situation amid an ongoing pandemic, the special features and highlights of the event, and the relevance of digital events. The focus is on the varied programme, presented from three stages in Cologne and Hamburg. In addition to an innovative, virtual platform with 100 exhibitors and partners, the IDX_FS Expo will present a series of top-class speakers, well-known competitions and award ceremonies, as well as new formats.
The IDX_FS Expo from 15 to 17 March 2021 will create an industry format that is intended to encourage people, especially in times of ongoing uncertainty. ‘The entire trade fair industry was severely restricted by the coronavirus pandemic. At the same time, however, it has also led to new food for thought and significantly accelerated digitalisation. The IDX_FS Expo is not only an absolute must for all those involved in the foodservice and hospitality market, but also sets new benchmarks when it comes to digital approaches to trade fairs,’ says Bernd Aufderheide, Chairman of the Management Board of Hamburg Messe und Congress GmbH.
Three exciting days of inspiration, food for thought and pioneering trends await attendees from the catering, foodservice and hotel industries. Claudia Johannsen, Division Manager at Hamburg Messe und Congress GmbH, sees the IDX_FS Expo as a strong signal to the industry and is looking forward to an inspiring and lively event: ‘For decades, INTERNORGA has been a hotbed of new trends and fresh impetus, and is known as a high-quality platform for the entire foodservice and hospitality market. We are thrilled that in this unusual year, with two great partners at our side, we are able to offer the entire foodservice and hospitality market a digital platform with the IDX_FS Expo that promises a varied supporting programme, as well as offering exhibitors and visitors opportunities to interact.’
The aims of the industry event are: to connect national and international players from the fields of gastronomy, foodservice, catering and the hotel industry, as well as exhibitors and visitors, both digitally and virtually, and to stimulate exchange and networking. ‘That is unique,’ says Michael Buck, Managing Partner of IDX EVENTS GmbH, the technology and event company that is making the worldwide launch of the IDX_FS Expo possible with the help of a novel distribution platform. ‘We believe that this also provides great added value for all participants and attendees of the digital event. The event will motivate stakeholders in the industry to look positively to the future. Virtual formats will not disappear in the future, but the companies involved and all the rest of us can learn now how to navigate this new hybrid world. That is a great opportunity for learning and experimentation.’
The Institute of Culinary Art (ICA), as sponsor of the trade fair, sees the digital exhibition approach for the entire foodservice and hospitality market as an opportunity to continue to do business successfully in the future and to redefine the value chain. ICA President Gerhard Bruder views the direct gathering of information as a particular source of added value: ‘The possibilities of digital mean visitors can find much of what they are looking for considerably faster. Depending on their interests, they can go straight to the food producers, and then, for example, to the checkout systems – without walking the long distances through the trade fair. They can immediately view the innovations there and interact directly via video.’
MKN Maschinenfabrik Kurt Neubauer GmbH & Co. is an exhibitor and has been a member of the INTERNORGA Exhibitor Advisory Board for many years. Its CEO, Georg Weber, highlights the advantages from an exhibitor’s point of view: ‘Firstly, a participating company benefits from greater reach than at a physical event. The digital format is also used by people for whom travelling to a trade fair in person would be impossible or too expensive. This will significantly increase the potential number of participants in the event.’ Weber also emphasises that the format offers more wide-reaching opportunities: ‘We see the IDX_FS Expo as an opportunity to gain new digital experience and to use this platform for the exchange of expert knowledge beyond the boundaries of our field. We want to enter into dialogue with existing partners and potential customers and present our product highlights. Of course, we also can’t wait to meet and exchange ideas again in person at INTERNORGA in Hamburg. Nothing can replace that physical event.’
Visit Worldchefs
You can find Worldchefs at our interactive digital booth and be sure to tune in for Worldchefs President Thomas Gugler’s keynote address on Tuesday, 16 March at 12:30 CET.
Get a free ticket to the IDX_FS International Digital Food Services Expo 2021!
Don’t forget to visit our digital booth and tune in for Worldchefs President Thomas Gugler’s keynote address on Tuesday, 16 March at 12:30 CET.
About INTERNORGA
INTERNORGA has been the leading international trade fair for the Hospitality Management, Catering, and Bakery & Confectioneries sectors for 100 years and is held annually in March at the Hamburg Messe und Congress site. Due to the Corona pandemic, the event cannot physically take place in March 2021. Instead, the first IDX_FS powered by INTERNORGA will take place digitally from 15 to 17 March 2021.
The ICA is the exclusive networking platform for the top decision-makers in the Food Services industry. It aims to unite, inspire, and develop professionals and top international decision makers in the Food Services industry by providing a safe, robust, and independent enablement platform for knowledge transfer, networking, and personal development.
About IDX EVENTS
IDX EVENTS is a globally operating Digital Technology and Event Management company based in Cologne, Germany. The company works with global consumer and B2B brands to enable the conceptualization, technological enablement, and operational implementation of their global digital events and sales engagement platforms
Learn More
You can hear more about the event and the future of trade shows on the latest World on a Plate episode with IDX_FS founder Michael Buck. Visit latest.worldchefs.org/podcasts for more.
Will you join us as a VIP guest at INTERNORGA’s IDX_FS International Digital Food Services Expo 2021? We’re giving away a limited number of free VIP tickets!
Tune in on Tuesday at 12:30 CET to hear from Worldchefs President Thomas Gugler. Learn more about the event and how to get yourfree VIP tickets here!
See you there, The Worldchefs team
FEATURED
A New Generation of Trade Shows — World on a Plate
This week’s guest is Michael Buck, a former top management executive at Dell and founder of IDX_FS Events. Hear how technology is redefining events to offer a safe platform for exchanging, networking, and discovering new trends.
We’ve just launched a new Feed the Planet website! Explore our sustainability projects and get involved in the mission to build a more resilient food future for all.
New Series Kicking Off with Hawker Cuisine — #skillofthemonth
Join us for our first installment of #skillofthemonth with At-Sunrice Digichef Academy! Our first episode airs on March 25th with a classic Hawker recipe: Chilli Crab. Have cuisines or skills you want to see? Let us know!
SWEDEN, 26th of February 2021 – Electrolux Professional is proud to announce the support of the Electrolux Food Foundation, an independent, non-profit organization that supports initiatives to inspire more sustainable food choices among professionals and consumers, and to support people in need in the communities around us.
Since food is a major battleground in the fight against climate change, the foundation’s focus is well aligned with the Electrolux Professional commitment to contribute to change through its Sustainability Commitment, that supports the UN Agenda 2030 and Sustainable Development Goals.
Niklas Lindsköld, Head of Sustainability at Electrolux Professional “Our support to the Electrolux Food Foundation is a natural step for our sustainability commitment. With our community of dedicated, professional chefs around the world, along with the involvement from the Worldchefs organization, we are uniquely positioned to support the initiatives and important messaging about the need for healthy food and sustainable cooking.”
The Electrolux Food Foundation was established in 2016 focusing on supporting activities on food and related sustainability issues. The foundation brings employee initiatives to life by supporting them with funding and resources. In 2020 the foundation donated more than 800,000 meals around the world.
“We are delighted that Electrolux Professional has decided to join up with us and support the Food Foundation. Our partners give us an edge and help us to be a force for good,” says Ingrid Mellstig, Head of Electrolux Food Foundation.
The purpose is to inspire sustainable eating and cooking habits among consumers and professionals, and to support people in need through education and emergency relief efforts. The foundation supports the United Nations Sustainable Development Goals for Responsible Consumption and Production (#12) and Global Partnership for Sustainable Development (#17).
The Master Baker enhances and develops existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.
Combine innovation, creative ideas and exceptional kitchen capabilities in developing products with commercial understanding of what will be profitable to the business and the customer / end customer.
Context
The MB operates within a manufacturing environment where continuous improvement and close contact with brands is essential to ensure successful growth and development in both sides.
The MB has the responsibility to:
Manage the development of products from idea generation to distribution in the market place;
Evaluate opportunities within the market and based on product portfolio to develop new concepts;
Oversee coordination of concept art and sample creation, securing approvals during the process and finalizing all products and packaging prior to launch.
Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc.;
Communicate with brands the different stages of product development and length of the process;
To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
Manage multiple projects within established timelines.
Key Outputs
Brands and People Management & Development
Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest of both sides;
Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines;
Ensure that Production Managers are informed on new brand’s standards, requirements, policies, and products characteristics;
Identify core training / competency requirements for production pre-launch;
Cascade trainings regarding necessary skills to perform at the highest possible standards;
Ensure trainings are executed and documented to guarantee a smooth product(s) launch.
Current Products Improvement
Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development;
Optimize production by analysing and identifying process conditions;
Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
Ensure technical improvement when necessary;
Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
Understand the control of costs and overhead expenditure in line with budgetary targets.
New Products Development
Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business;
Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies;
Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors;
Design, install and commission new production plant;
Provide solution for environmental and food safety considerations, especially in production line design;
Assess product feasibility at a manufacturing level;
Provide guidance in the delivery of any new project;
Write recipes and procedures for new products or reformulate current products;
Liaise with QA to ensure compliance with policies and safety procedures;
Ensure culinary execution is consistent with branding elements of each new product created;
Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
Ensure site holds the necessary equipment and structure for the development and production of goods;
Ensure the required approvals and documentation are obtained;
Develop and standardize operating procedures for kitchen operations across all brands;
Ensure project is feasible and meets the deadlines;
Oversee the launch of new products;
Assist in the post-launch analysis phase.
Continuous Improvement
Track effects of improvement projects and report on progress;
Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures;
Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development;
Ensure awareness of the competition;
Carry out ideation sessions to generate new concept products in line with brand.
Quality Management
Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
Monitor standards and specific brand requirement compliance;
Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions.
Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.
Health & Safety
Ensures all hazards have been assessed with completion of risk assessments;
Establish food processes for teams that are safe and that do not jeopardize quality of products;
Ensure all Health and Safety / Food Hygiene guidelines are adhered to.
Communication
Work Closely with the SBX Food team in taking briefs to launch.
Attend weekly NPD meeting and contribute with any adjustments or additional information needed
Review improvement project process weekly;
Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
Effect a detailed shift handover with designated deputy in the case of absence.
Finance
Maintain clear records of each brands know-how by establishing the particular food offer and the best practice;
Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site.
Key Relationships
Reporting to Senior Food Development Manager.
Internal
Communicate effectively and confidently with:
Good In / Dispatch Team
Maintenance Team
Hygiene Team
QC Team
Site Management Team
Brand Ambassadors in Head Office
External
Maintain effective professional communication with:
Alshaya Brands
Suppliers and third party manufacturers
Agencies
Service providers and equipment contractors
Decision-making Authority
Responsible for functional budget, including :
Equipment
Any other budgeted figures to agreed amount
Can stop/change work activities which constitute a significant risk to safety of the person, environment, plant or product safety/quality, or if not complying with brand standards;
Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality;
Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget.
Decisions referred
Issues that would alter company practices or policies
Expenditure above agreed budget
Dimensions
Qualifications
Experience
Other Qualifications / Experience
Skills and Knowledge
Behaviour/ Competencies
To Apply
Interested applicants should send their notification of interest and CV to [email protected].
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Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute
Major Duties:
1. To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery, and Confectionery Food Preparation programs
2. To develop, review, update and monitor the training curriculum and syllabus of training programs to meet with the latest needs of the industry
3. To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs
4. To undertake administration, training, and operational related duties, including supervision of staff and management of resources
5. 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 programs
6. To establish and maintain close contacts with the industry partners, professional bodies, and institutes both local and overseas
7. To support marketing and promotional activities of the culinary programs
8. 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
1. A recognized degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies 2. At least 5 years’ international experience in the relevant industry and/or teaching 3. Preferably with:
qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
knowledge and experience in trade test systems
4. Proven management and administrative experience at a senior level 5. Proficiency in written and spoken English 6. Proficiency in computer software applications 7. Ability to pass a trade test.
Notes:
(1)
The post is in the rank of “Principal Instructor”.
(2)
The appointable candidate shall assume duty in September 2021.
(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 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.
(6)
Those who have responded to this post in the past three months need not re-apply.
Application Procedure 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.
Below please find the link for VTC-1 form. Kindly note that email application is not accepted.
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.
To search this job and thousands more, create your free Worldchefs online account!
Win an All-Expense-Paid 7 Day Vacation to Sri Lanka: Pour & Plate Immunity Inspired by Tea!
Calling all Chefs and Mixologists from around the world! Put on your apron and get inspired by tea around the theme of “immunity”, to stand a chance at winning a vacation of a lifetime!
Here’s an unrivalled opportunity to showcase your culinary skill and flair, while revolutionising and pushing the boundaries of tea in gastronomy and mixology, with recipes that can help boost immunity, with a 5000-year-old, immunity-boosting herb at the heart of it – tea!
Brew our judges away and win an all-expense-paid 7-day vacation to a luxury resort in Sri Lanka, and an opportunity to attend the only Worldchefs certified tea school – The Dilmah School of Tea in Sri Lanka!
Here’s how to enter:
1. Make a food item that is sweet or savoury using Dilmah Tea as an ingredient.
2. Make a non-alcoholic beverage using Dilmah tea as an ingredient. This could be an iced tea, chai, hot & cold tea mocktail, smoothie, tea shake etc.
3. Upload your entry as a video or image with a rationale behind your creations on to Dilmah’s tea inspired awards website.
Submissions close on 18th March 2021. After which, our global panel of judges comprising the following experts will get shortlisting!
Dilhan C. Fernando Tea Grower, CEO of Dilmah Tea, Director, Dilmah School of Tea, Sri Lanka
Dr. Tissa Amarakoon Author of Tea & Your Health, former Deputy Director Research at the Tea Research Institute of Sri Lanka
Tomek Malek World Champion Flair Bartender, Poland
Peter Kuruvita Chef & Restaurateur, Australia
Shortlisted participants will be notified by 23rd March 2021 and will have the opportunity to present LIVE via Zoom to our judges.
(Arabic translation included / الترجمة للغة العربية متاحة)
Na’am Chef! Arabic Pre-Commis Chef Course Now Available!
It’s World Arabic Language Day and Worldchefs Academy is excited to announce the launch of its online Pre-Commis Chef Course and mobile app in Arabic! Adding to the line-up of free courses available for our global community, the Arabic Pre-commis Chef Course is now added to the English, Spanish and Portuguese Library!
“On behalf of the Worldchefs Board of Directors, I would like to congratulate all the Arabic Chefs Volunteers who helped to bring this educational opportunity to aspiring Chefs in Arabic-speaking communities all around the world. We are proud to provide the Pre-Commis Chef Course in Arabic, Portuguese, Spanish and English with many more languages to come!” stated, Worldchefs President Thomas Gugler.
With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking and culinary nutrition, the Pre-Commis Chef Course can be followed as a complete curriculum and individual lessons can be used to compliment other existing courses or provide theoretical components to culinary apprenticeship.
Participants can learn through the web-based platform or via the mobile app offering an offline study mode. By connecting to the Internet when it is available they can download the course via the mobile app and study at any time, with or without Internet. Then they simply go back online when ready to complete the final assessment. The Pre-Commis Chef Course also links to Worldchefs Certification opportunities and is intended to be the first step on the culinary career pathway.
Worldchefs Academy would like extend its sincere gratitude and recognition to our Arabic Advisors and Chef Volunteers for their time and contributions during the development of the Arabic Pre-Commis Chef Course over the past 2 years:
Amro Fahed Al Yassin, Vice President, Emirates Culinary Guild (Dubai) and General Secretary, Syrian Culinary Guild
Jihan Sahawaneh, Culinary Facilitator, Royal Academy Of Culinary Arts, Jordan, Worldchefs Education Network Member
Majed Al Sabagh, President, Syrian Culinary Guild and Vice President, Emirates Culinary Guild
Adel Gabr, Past President, Canadian Culinary Federation Windsor Branch
Currently Worldchefs Academy is also developing the Pre-Commis Chef Course in Italian and German to launch in 2021.
About Worldchefs Academy
Worldchefs Academy developed the Pre-Commis Chef online course and mobile app in conjunction with Nestlé Professional and the Pro Gastronomia Foundation to offer culinary education for aspiring chefs that may not have the means, mobility or flexibility to attend full-time culinary school. The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and is available at www.worldchefsacademy.com.
For more information on Worldchefs Academy, contact: [email protected].
Yes Chef! دورة Pre-Commis Chef العربي متاحة الآن!
إنه اليوم العالمي للغة العربية حيث يسر Academy Worldchefs أن تعلن عن إطلاق دورة الطهاة عبر الإنترنت وتطبيق الهاتف المحمول باللغة العربية ! إضافة إلى مجموعة الدورات المجانية المتاحة لمجتمعنا العالمي ، تمت إضافة دورةchef Pre-commis العربية الآن إلى مكتبة اللغة الإنجليزية والإسبانية والبرتغالية!
“بالنيابة عن مجلس إدارة منظمة Worldchefs ، أود أن أهنئ جميع المتطوعين من الطهاة العرب الذين ساعدوا في توفير هذه الفرصة التعليمية للطهاة الطموحين في المجتمعات الناطقة باللغة العربية في جميع أنحاء العالم. نحن فخورون بتقديم دورة Pre-Commis Chef باللغات العربية والبرتغالية والإسبانية والإنجليزية مع العديد من اللغات القادمة ! ” صرح بذلك ، رئيس Worldchefs توماس جوجلر.
من خلال المناهج الدراسية التي تغطي أساسيات احتراف الطهي ، وعمليات خدمة الطعام ، ونظرية الطهي ، ونظافة الأغذية والتعقيم الصحي ، والطهي الأساسي والتغذية الطهوية ، يمكن اتباع دورة Pre-Commis Chef كمنهج كامل ويمكن إستخدام الدروس الفردية لتكملة دورات أخرى موجودة أو توفير مكونات نظرية للتدريب المهني في الطهي.
يمكن للمشاركين التعلم من خلال النظام الأساسي المستند إلى صفحة الإنترنت أو عبر تطبيق الهاتف المحمول الذي يوفر الدراسة في وضع عدم الإتصال. من خلال الإتصال بالإنترنت عند توفرها ، يمكنهم تنزيل الدورة التدريبية عبر تطبيق الهاتف المحمول والدراسة في أي وقت ، سواء باستخدام الإنترنت أو بدونه. ثم يعودون ببساطة إلى الإنترنت عندما يكونون جاهزين لإكمال التقييم النهائي. ترتبط دورة Pre-Commis Chef أيضًا بفرص إعتماد Worldchefs وتهدف إلى أن تكون الخطوة الأولى في المسار الوظيفي للطهي.
تود أكاديمية Worldchefs أن تعرب عن خالص امتنانها وتقديرها لمستشارينا العرب ومتطوعينا من الطهاة العرب على وقتهم ومساهماتهم خلال تطوير دورة Pre-Commis Chef على مدار العامين الماضيين:
عمرو فهد الياسين ، نائب رئيس جمعية الإمارات للطهي (دبي) والسكرتير العام للجمعية السورية للطهي
جيهان سهاونة ، معلمة فنون الطهي ، الأكاديمية الملكية لفنون الطهي ، الأردن ، عضو شبكة التعليم في Worldchefs
ماجد الصباغ ، رئيس الجمعية السورية للطهي ونائب رئيس جمعية الإمارات للطهي ( الشارقة, عجمان , أم القيوين )
عادل جبر ، الرئيس السابق لإتحاد الطهي الكندي فرع وندسور
تقوم أكاديمية Worldchefs حاليًا أيضًا بتطوير دورة Pre-Commis Chef باللغة الإيطالية والألمانية لإطلاقها في عام 2021.
حول Worldchefs Academy
قامت Worldchefs Academy ، وهي قسم من الإتحاد العالمي لجمعيات الطهاة (Worldchefs) بتطوير دورة Pre-Commis Chef عبر الإنترنت وتطبيق الهاتف المحمول بالتعاون مع Nestlé Professional ومؤسسة Pro Gastronomia لتقديم تعليم الطهي للطهاة الطموحين الذين قد لا يملكون الوسائل والقدرة على التنقل أو المرونة لحضور مدرسة الطهي بدوام كامل. يمكن تنزيل تطبيق Worldchefs Academy للجوال على كل من App Store و Google Play ، وهو متاح على www.worldchefsacademy.com.
حول Worldchefs
تعتبر الرابطة العالمية لجمعيات الطهاة ، المعروفة بإسم Worldchefs ، شبكة عالمية ديناميكية تضم أكثر من 110 جمعية طهاة في جميع أنحاء العالم. صوت رائد في مجال الضيافة ، تحمل Worldchefs 92 عاماً من التاريخ منذ تأسيسها في جامعة السوربون من قبل الموقر أوغست إسكوفير . تمثل منظمة Worldchefs عضوية دولية حشدت من متخصصي الطهي ، وهي ملتزمة بالنهوض بالمهنة والإستفادة من تأثير سترة الشيف لتحسين الصناعة والإنسانية بشكل عام . www.worldchefs.org
لمزيد من المعلومات حول Worldchefs Academy ، إتصل بـ: [email protected].
Plant-based alternatives are booming. This is more than a trend, it’s a social shift. The next generation is adapting to safeguard the future more than any other consumer, with more than 40% of millennials adopting plant-based diets.
It’s so important that chefs stay up-to-date with both consumer demands and how to satisfy them, and perhaps even more important to understand a key root cause for the shift: the climate crisis.
Chef – we’re here to help you take action. Get started by reading this email!
FEATURED
Planetary Health Diet – Sustainability Around the World
We’re kicking of 2021 with Brent Loken, Global Food Lead Scientist at WWF Global Science. Together with the world’s leading scientists, Brent is helping to feed a future population of 10 billion people a healthy diet, while preserving our planet.
Sustainable Nutrition – Sustainability Education for Culinary Professionals
The Sustainability Education for Culinary Professionals Webinar Series is back with a new lesson on Sustainable Nutrition! Developed by Torribera Mediterranean Center, this lesson shows how foods that are good for us are better for the planet, too.
Worldchefs Academy just launched in Portuguese! The online Pre-Commis Chef Course and mobile app is now available in English, Spanish, and Portuguese. Free for everyone, no matter the education or skills level.
Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC.
Sri Lanka · 15 November 2020 · The World’s First Carbon Neutral School of Tea by Dilmah
The Dilmah School of Tea is a tea programme that seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and consumers. The emphasis is on the importance of Real Tea and the versatility of this natural herb in Tea Gastronomy, Food Pairing and Tea Mixology. The 70th Dilmah School of Tea in Sri Lanka celebrated 10 years of stirring tea inspiration in February 2020. Initiated in 2009, at the Institut Paul Bocuse in France, Dilmah’s dissemination of knowledge knows no borders, inspiring tea aficionados in Europe, East Asia and more. With up to 5200 participants in total so far, this year 112 participants took part in the only educational course in tea that is accredited by the World Association of Chefs’ Societies.
In conjunction with these milestones, the 70th session also marks the first ever Carbon Neutral School of Tea. This was made possible because of the philosophy, ‘business a matter of human service’, that is at the heart of the Dilmah Tea brand; every sip of Dilmah enjoyed by the world has contributed to the fulfilment of this philosophy, generating over 40 million USD to humanity. In order to achieve carbon neutrality, supporting conservation projects included the planting of 1 million Cashew Trees in rural Sri Lanka, re-wilding tea gardens and restoring wetlands. Additionally, the Dilmah sustainability team calculated international air mileages, emissions from internal transporting, power and water usage, analyzed waste records and reviewed food plans from the conference, so that it may be offset to ensure the first Carbon Neutral event for Dilmah.
Further, a paperless learning experience was introduced; participants were required to download the ‘Dilmah Tea inspired App’ for learning material instead of using printed paper textbooks. Examinations this year were also held online. Experiencing the relevance of tea for the 21st Century, all participants experienced a modern Sri Lankan Afternoon Tea that consisted of sweet and savoury items made using local ingredients.
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, 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 four 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 globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, 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.
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