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Le Nouveau Chef the Official Worldchefs Clothing Partner

Le Nouveau Chef the Official Worldchefs Clothing Partner 

  • Le Nouveau Chef has joined as the official Worldchefs clothing partner.
  • Founded in the Netherlands in 1986, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear.
  • Le Nouveau Chef will be creating a personalized line of official Worldchefs wear with organic, Fairtrade and recycled materials.


Paris, 28th of September 2020 – It’s a beautiful thing when two premium organizations come together. Both with an interest in innovation, sustainability and above all, the highest quality. 

Le Nouveau Chef was founded in the Netherlands in 1986. Ever since, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear. This means over 35 years of expertise, innovation and experience in balancing practicality and style.

As the official Worldchefs clothing partner, Le Nouveau Chef will be creating a personalized line of Worldchefs wear with organic, Fairtrade and recycled materials. Their Chef jackets are made in Europe from high quality sustainable European fabric featuring innovative TENCEL fiber, with high moisture absorption, reduced bacterial growth and the very best skin-sensory experience.

Le Nouveau Chef will also be the official chefs wear outfitter of the Global Chefs Challenge Finals, providing competitors with the best performance all day long.

“We are extremely excited about this new partnership with Le Nouveau Chef,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are looking forward to providing our members with uniforms that are modern and fresh design, made with top quality fabrics and with highest environmental standards.”

For more information and to explore the Le Nouveau Chef product line, visit www.lenouveauchef.com.

-end-

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 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.

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

____________________________________________________________________

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

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Singapore Chefs’ Association Wins Bid to host Worldchefs Congress & Expo 2024

Singapore Chefs’ Association Wins Bid to host Worldchefs Congress & Expo 2024

The highly anticipated international event will welcome professional chefs from over 100 countries
Singapore · 31 August, 2020 –  The Singapore Chefs’ Association is proud to announce Singapore is the official country to host the Worldchefs Congress & Expo 2024. 
The bi-annual international event for professional chefs will bring together over 1000 delegates and professionals from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialised events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competition, an international trade exhibition, and diverse activities to enhance both personal and professional networks.
Since 1928, Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary trade. The biennial event is a hallmark tradition of Worldchefs with an institutional, cultural and economic interest. It has been organised in 38 cities around the world throughout its illustrious 90-year history.
In the finals, Singapore beat Wales to secure the bid with 40 votes (against 36 votes). 
Says Chef Eric Neo, President of the Singapore Chefs’ Association, “This is a milestone for the Singapore Chefs’ Association and credit goes to the Singapore Congress Bid Committee who relentlessly pursued excellence and the support of the Singapore Tourism Board. Singapore was the first country in Asia to host the Worldchefs Congress in 1990 and it made history. Since then, Singapore has changed so much, especially in the world of food & beverage. We believe we have a lot to offer the world of chefs with our culinary scene and heritage, and we cannot wait to show them what we have.
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 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 endorsemetn 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.
For more information about Worldchefs, visit us at www.worldchefs.org.
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Worldchefs News: July 2020

Dear Chef,

Chef Arthur Potts Dawson gets it: “We are stronger as a group than an individual. Think in a cooperative and communal way, set up local food hubs and create growing communities.”

From Great Britain to Southeast Asia and everything around and in between, we’ve seen our members connect in unexpected ways. We take comfort in our global family of culinarians, and in your passion for both your backyard and the industry at large.

Happy reading,
The Worldchefs Team

FEATURED

History’s Recipe Book with Alan Coxon – World on a Plate

A self-proclaimed food archaeologist, Alan is fascinated by the origins of what we consume. Hear his observations on taste, from Michelin-starred dining rooms to vinegar tastings.

listen here >>

Skill Up with FREE Access to The French Chefs Handbook – Editions BPI

Keep honing your skills with more than 500 techniques described step-by-step, 3000 photos, 118 videos, and 1000 recipes worksheets.
learn more >>

Allo Chef: A New Online Technical Help Service – Les vergers Boiron

Available in English, French, Spanish and German, Allo Chef Les vergers Boiron gives chefs and pastry chefs expert guidance from renowned professionals.
learn more >>
 

NEWS + MORE

Singapore Chef’s Association Presents the ‘Singapore United’ Welcome Plan for Worldchefs Congress & Expo 2024
read more >>

Wales is Waiting for You
read more >>

Mourning the Loss of Chef Claudio Ferrer


read more >>

Episode 15: Back to Basics with Thomas Gugler


listen now >>

What’s Cooking? Surprise, It’s Not Meat!
read more >>

Find Your Next Job on Worldchefs Online Community
sign up now >>

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

#THISISWORLDCHEFS

To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
 
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Final Candidates for Worldchefs Congress & Expo 2024

Paris, France · 26 June 2020 · Final Candidates for Worldchefs Congress & Expo 2024

Beginning in November 2019, the Worldchefs Congress Committee launched a call for interest and bid campaign to Worldchefs member associations and Convention Bureaus wishing to host the Worldchefs Congress & Expo 2024 in their country. After 2 rounds of selection, the final candidates are Newport, Wales- hosted by the Culinary Association of Wales and Singapore- hosted by the Singapore Chefs Association.

With the third and final ballot only a few weeks away, each team will have to lobby for votes from Worldchefs presidents around the globe. The final vote will determine Wales or Singapore as the host to the major culinary event, which attracts around 1,000 chefs and between 5,000 and 10,000 visitors from around the globe.

See more from the Congress & Expo 2024 Final Bidding countries: 

Culinary Association of Wales bids to host Worldchefs Congress 2024

The Culinary Association of Wales has the pleasure in announcing to the membership of Worldchefs that we have submitted our bid to host the Worldchefs Congress 2024 in Wales.

Wales is a small country but we have big ambitions. 

We are a confident, forward-looking European nation, with long-standing and deep-seated relationships with our closest neighbours. Our greatest assets are our people – the three million plus people who live in Wales, including many from the EU and further afield, who have chosen to make Wales their home.

Ours is a country full of inquisitive, skilled, creative and loyal people, working in a diverse economy stretching from the Atlantic coastline to the English border.

The Culinary Association of Wales was formed in 1993 and we secured full membership of Worldchefs at Worldchefs Congress in Kyoto Japan in 2002.

We are a very active member of Worldchefs and in 2017 we hosted the Worldchefs European Presidents Conference and in 2019 we hosted the Worldchefs Board Meeting.

Our ground-breaking Well-being of Future Generations Act underlines our commitment to sustainability.

WALES IS WAITING FOR YOU.

Singapore Chefs’ Association bids to host Worldchefs Congress 2024

The Singapore Chefs’ Association has announced that they have submitted the bid to host the Worldchefs Congress 2024 in Singapore and will work closely with the Singapore Tourism Board on the bidding efforts. 
  
Says Eric Neo, President of the Singapore Chefs’ Association, “Singapore hosted the 24th World Association of Chefs Societies Congress in 1990, and it was a landmark event. Singapore has built a stellar reputation for itself  as a gastronomic destination and a food paradise. From authentic hawker dishes to Michelin star restaurants, we have much to offer the world of chefs.” 
 
The Singapore Worldchefs Congress bid committee is led by President Eric Neo and includes Kong Kok Kiang (Vice President), Jasper Jek (Membership), Jenny Tan (Communications) and Elvin Chew (Special Projects)


-end-

WORLDCHEFS CONGRESS & EXPO 2024

Since 1928, Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary trade. The biennial event is a hallmark tradition of Worldchefs with an institutional, cultural and economic interest. It has been organized in 38 cities around the world throughout its illustrious 90-year history.

Over the course of a four-day forum, the Worldchefs Congress & Expo brings together over 1000 delegates and professionals from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competition, an international trade exhibition, and diverse activities to enhance both personal and professional networks.

To learn more about Worldchefs Congress & Expo, visit www.worldchefscongress.org/about or download our Congress Fact Sheet.

QUESTIONS? CONTACT US.

Questions must be directed to Worldchefs Head Office who will coordinate with the bidding countries and circulate the full Q&A to all Presidents.

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 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.

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

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Worldchefs News: Congress Cancelled, Sustainability Webinar, Judge Extension & More

“If kitchens are the heartbeat of the home, restaurants are the heartbeat of the nation.”
Chef Kwame Onwuachi, Independent Restaurant Coalition
This is an unprecedented time for our world and our industry. But through it all, what we’ve seen from our community is an inspiration. Cooking for those on the front lines, joining voices to advocate for the collective, sharing recipes and messages of hope: together, one heartbeat.

Worldchefs wishes you all health, hope, and resilience during this time. Read on for news, resources, and ways to get involved.

FEATURED
Worldchefs Board of Directors announced that the 2020 Worldchefs Congress been cancelled due to the global pandemic caused by COVID-19. For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees. An alternate venue to host the 2020 Global Chef Challenge final will be announced when details are confirmed. For more information, read the official statement here.
 

Now more than ever, online networking is so important. Have you joined the new Worldchefs online community? With a Worldchefs profile, you can connect with +500,000  Worldchefs members and hospitality professionals, search jobs, get advice, and more. Stay connected to your professional community. Create your account within seconds at www.worldchefs.org/loginAssociation or school? Your profile is already created! Search for your country here

Worldchefs and our Feed the Planet partners have developed a free webinar to help our community bolster their resumes and bring sustainable practices to foodservice. Join Chef Chris Koetke beginning next week for a 7-day series on Sustainability Education for Culinary Professionals. Learn more and register here. This webinar is the introductory version of Worldchefs Sustainability Education for Culinary Professionals. Apply to deliver the full version at your schools or workplace here.
 
NEWS FROM WORLDCHEFS
#ThisIsWorldchefs
The Myanmar Chefs Association has been working tirelessly to help provide donated food to people in need, including doctors and patients, amid COVID-19. They have already delivered 3.8 million kyat of food for donation. Thank you for all that you do!
Worldchefs Certified Judges: Extension on Licenses
read more >>
Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene
read more >>
COVID-19 Resource Hub
read more >>
Coronavirus Guide for the F&B Industry
read more >>
Congratulations!
Friedr. Dick’s AJAX chef‘s knife from the 1905 series was honoured with two awards: the “KitchenInnovation of the Year® 2020” consumer award and the “DINEUS Grand Tableware Award” in the category Cooking & Baking. 
read more >>
UPCOMING EVENTS
Webinar: Sustainability Education for Culinary Professional
15 to 17 & 20 to 23 April
Location: Online
Register here

Culinary Arts & Hot Kitchen Competition Seminar: Edmonton
31 May
Location: Canada

For more information and to see the full event calendar,
click here

WCWB CSR Siem Reap Cambodia 2020 Postponed Due to Coronavirus
read more >>
#ThisIsWorldchefs
Want to share a story, idea, or nominate someone to be featured in Worldchefs News?
Email marketing@worldchefs.org to get in touch.
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2020 Worldchefs Congress Cancelled Due to COVID-19

                                                                                                                                   

Press Release

 

2020 Worldchefs Congress Cancelled due to COVID-19

 

 

PARIS: March 31, 2020 – Worldchefs Board of Directors announced today that the 2020 Worldchefs Congress previously scheduled from July 29 to August 1, 2020, in Saint Petersburg, Russia has been cancelled due to the global pandemic caused by COVID-19.

 

Worldchefs President Thomas Gugler stated, “We would like to extend our sincere gratitude and appreciation to President Viktor Belyaev and the Board of Directors of the Russian National Culinary Association for their incredible efforts to plan and provide an excellent Congress for our members. We will look forward to a future opportunity when we can all share in the cuisine, culture, and goodwill of the chefs and people in Russia.”

 

He further stated, “Though disappointment and despair in this decision is unprecedented, our friendship and commitment to the Russian National Culinary Association and its members will remain forever strong.”

 

Worldchefs also extended its appreciation to Business Event LLC, Formika and the Russian Government in Saint Petersburg and Moscow for their fantastic work, tremendous efforts and collaboration.

 

For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees. Please contact Anastasia at boryak@formika.ru for refund assistance. Members requiring additional assistance are asked to contact their respective Continental Director.


In lieu of the Congress, Worldchefs will be providing a 3 months’ notice for the 2020 Ordinary General Meeting to be held by virtual and/or electronic methods. The meeting format, agenda, reports, and all relevant documents will be provided in advance. Congress Bid documents will also be circulated by the Worldchefs Head Office to help prepare for voting to host the 2024 Worldchefs Congress.


Worldchefs also announced alternate fixed venues to host the 2020 Global Chef Challenge Series in Spring 2021 are being considered to ensure all finalists have the opportunity to represent their country and compete in their respective categories. Further details will be provided upon confirmation.


President Thomas Gugler added, “We all believe in the ‘POWER OF THE WHITE JACKET’ to overcome this difficult and painful situation. May everyone around the world stay safe and stay well.”

 

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Recipe from the Helm of Michelin-starred Galvin Restaurants

“It’s a combination of hard work and continuity that’s bought us this far.”

Chris Galvin has had an inspiring journey from pot washer to helming Michelin-starred restaurants.

Earliest food memory: 

 

Driving through Lyon with my mum and dad in 1965, when I was eight. We’d stop at the many Les Routiers [road-side restaurants] along the way, and what struck me was that they were light-years ahead of our own awful motorway restaurants. I remember eating blanquette de veau, a white-wine veal stew; lots of creaminess, and it felt really grown-up and exotic.
Fillet of John Dory with Orange Glazed Endive

A beautiful dish for spring, when John Dory is at its best. You’ll need to start the dish in advance so that the curry oil has enough time to mature, so make sure you plan ahead.

Ingredients:
For the John Dory

  • 4 John Dory fillets, skin on, each weighing approximately 140g
  • 1/2 lemon, juiced
  • sea salt
  • white pepper

For the curry oil

  • 50g of curry powder, medium
  • 300ml of groundnut oil, or very light olive oil

For the dressing

  • 40g of sultanas
  • 20g of pine nuts, lightly toasted
  • 10g of baby capers, salted
  • 10 coriander leaves

For the cauliflower purée

  • 1 cauliflower
  • 100g of unsalted butter
  • 100ml of milk
  • 50ml of single cream

For the glazed endive

  • 2 heads Belgian endive
  • 20g of icing sugar
  • 40g of unsalted butter
  • 2 oranges
  • 1 lemon
  • 2 tbsp of red wine vinegar

Method:

  1. Begin by making the curry oil, as this requires 2 days to mature. Place a large frying pan over a medium heat until hot, then add the curry powder directly to the pan. Cook the powder, stirring constantly to ensure it does not catch or burn, for 2 minutes until the spices are toasted.
  2. Add the oil and cook to 60°C. Remove from the heat, leave to cool then store in a suitable container for 2 days until required.
  3. In advance of making the dressing, place the sultanas in a bowl and pour over enough boiling water to cover. Leave the sultanas in the bowl overnight to soak.
  4. For the cauliflower purée, remove the outer leaves and slice the cauliflower into small florets, discarding any excess stalk. Melt the butter in a large pan over a medium heat, then add the cauliflower florets to the pan. Sweat the cauliflower for 3-4 minutes until tender, then add the milk to the pan, cover with a lid and increase the heat slightly.
  5. Cook until it is very tender, then drain the cauliflower and transfer to a blender, discarding the liquid from the pan. Blend the cooked cauliflower in the food processor, gradually adding the cream until fully combined. Season the purée to taste, then strain the mixture through a fine sieve into a bowl. Cover the bowl in cling film and set aside, keeping warm until required.
  6. Prepare the endives by removing any brown outer leaves, then slice the heads in half lengthwise, dusting the cut sides thoroughly with icing sugar. In a large pan, melt the butter over a medium heat and cook until foaming. Add the endives to the pan, sugar-side down, and cook until they begin to caramelise.
  7. Use a microplane to finely grate the lemon and 1 of the oranges and add the grated zest to the pan. Continue to cook the endive, turning every couple of minutes, until they are well coloured and caramelised all over.
  8. Meanwhile, juice the lemon and both of the oranges and add to the pan along with the vinegar. Reduce the heat and allow to cook very slowly until the endive is tender and the liquid has become a sticky caramel. Season and set to one side, keeping warm until required.
  9. To make the dressing, drain the soaked sultanas and place in a pan along with the pine nuts, baby capers and 40ml of the prepared curry oil. Heat very gently and stir to combine.
  10. Meanwhile, coat the John Dory fillets in the remaining curry oil and leave to marinade for 10 minutes. Place a large, non-stick pan over a high heat and allow it to get very hot. At this point, add the fish fillets to the pan skin-side down. Using the curry oil marinade as cooking oil, leave the fish to cook for 2-3 minutes and allow the skin of the fish to crisp up.
  11. Once the fish skin has become crispy, reduce the heat to medium and turn the fish over to cook for a further minute. Remove the fish from the pan, season, and sprinkle with a little lemon juice. Leave to drain on the kitchen paper.
  12. To serve, use a teaspoon to add a swipe of cauliflower purée around the top and bottom of each plate and place a piece of endive in the centre. Allow the endive to fan out slightly before topping with the John Dory. Add the coriander leaves to the warm dressing and drizzle over the fish. Serve immediately.
See you in St. Petersburg.

Chris will be speaking on how the next generation of chefs can best prepare for a bright future, presented by City & Guilds.

Meet Chris and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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Congress 2020: Update on Visa Guidelines

Join us, where chefs meet.

Update on Visa Guidelines

Foreign citizens may be required to obtain a visa to enter the Russian Federation.

The Russian Ministry of Foreign Affairs has officially confirmed special conditions of fast track visa issuing to Worldchefs Congress delegates. Upon request, we will provide you an invitation letter, which you will need to enclose to your visa application. To request your letter, register now and learn more here.

You may be eligible for a FREE E-Visa.

A FREE E-Visa to Saint Petersburg is available for 53 countries. Delegates from these countries can take advantage of the simplified visa procedure and obtain their visas free of charge if they intend to visit St. Petersburg or the Leningrad Region and stay in the country for eight days or less. All EU countries except the United Kingdom are included on the list. 

For more information on visa requirements, click here.


 
A message from a Young Chef.
 
“I firstly attended Worldchefs Congress in 2010. It is an important occasion to network with chefs from more than 100 countries. Except for networking and learning from each other, there is also inspiration from renowned industry leaders, who can provide advice for your career. Let’s meet in St. Petersburg, Russia!”

Vicky T.Y. Leung
Young Chefs Ambassador Mentor, Young Chefs Development Team

 
Meet Vicky and network with industry leaders at Worldchefs Congress & Expo 2020. Register below and follow updates on social!
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A Recipe from "Miss Vareniki"

“Miss Vareniki” has perfected the art of making dumplings.

Executive Chef of the legendary Varenichnaya #1 restaurants in Moscow, Chef Alena Solodovichenko shares her unique recipes for this regional classic.
 

Green Vareniki with Spinach and Feta Cheese

Ingredients for dough:

  • premium wheat flour 570 g + for dusting
  • dill juice 320 g (600–700 g dill)
  • salt 1 tsp
  • sugar 1 tbsp
  • refined sunflower oil 2 tbsp
  • starch 60 g

Ingredients for filling:

    • freshly chopped spinach 900 g (or fresh 600 g)
    • feta cheese 400 g
    • peeled garlic 1 clove
    • refined sunflower oil 80 ml
    • pinch of salt

    Preparation:

    1. Make the dough as in the first recipe, but use dill juice instead of water.
    2. For the filling, defrost frozen spinach, place in a colander, and squeeze dry (fresh spinach should be washed and sorted.)
    3. Coarsely grate the feta cheese, and mash the garlic and butter in a blender until smooth. Add the cheese and butter-garlic mix to the spinach, add salt, and mix thoroughly.
    4. Roll out the dough, cut into circles, lay out the filling on top, and mold into dumplings.
    5. Boil in slightly salted water for 4–5 minutes.
    See you in St. Petersburg.

    Who would you dream to have dinner with?
    “Sixteen-year-old Alena Solodovichenko.”

    Meet Alena and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

    Register now
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    Chef Alena Solodovichenko Invites You to Worldchefs Congress & Expo 2020

    Meet Alena Solodovichenko.

    She began working in professional kitchens at 17. Now the Executive Chef of 20 famous Russian homestyle restaurants called Varenichnaya #1, she knows about the fate of women in the kitchen better than anyone.
     

    Alena Solodovichenko dreamed of becoming a cook since childhood. Under the guidance of her grandmother, she took her first culinary steps. At just 17, she began her career in professional kitchens, progressing through every step of career growth: from Pastry Chef to an Executive Chef.

    In 2019, Alena published her first recipe book entitled “Miss Varenichnaya”. It sold out in just two months after the book’s release. Her second book is currently being prepared for publication.

    See you in St. Petersburg.

    “In employees, I value most of all their drive and a desire to learn new things. Everyone, throughout their life, should always develop and discover something new.”

    Join Alena and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

    Register now
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