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News Blog Congress

Did you enjoy Asia On A Plate?

The Challenge Begins

The Global Young Chef Challenge kicked off with lots of sizzle and bustle. Competitors from Malaysia, China, Sweden, Norway, Italy, USA, Finland, Germany, Guam and Egypt cooked up a storm from 7 am in the morning. The second half of the day say the professional chefs take over the kitchens for the Global Chefs Challenge, with competitors from Japan, Norway, USA, Thailand, Denmark, Colombia, Malaysia, Germany, Iceland. The delectable competition dishes were served to invited guests, including sponsors, partners and VIPs. The Global Chefs Challenge competition continues to run tomorrow (Friday) and the Global Pastry Chef Challenge takes place on Saturday. Come cheer for the competitors


We Welcomed Some Stunning Speakers!


Alvin Leung from Kaluga Queen has presented Celebrity Chef 101: A Dummy’s Guide to Success in Cooking and the Restaurant World



Marcel Thiele is the Spince Hunter from Koppert Cress has presented the QuintEssence of Creativity



Jon Erik Steenslid, from Norwegian Seafood has presented Is Farmed Salmon and Trout Safe to Eat?



Dilhan C. Fernando & Peter Kuruvita from Dilmah Tea have presented Tea Inspired Gastronomy

Lifetime Achievement Award for Merrill J Fernando

Tea Inspired Gastronomy ended with much heart today. After the presentation by long-time partner Dilmah, Worldchefs presented Mr Merrill Fernando, the founder of the family-owned Ceylon tea company with a special Lifetime Achievement award. Known for his unique philosophy of “business is a matter of human service”, Mr Fernando has built humanitarian work into the global business Dilmah. Other than the MJF Foundation, which has built a culinary centre to empower the less privileged, Dilmah also starts from home – by ensuring that their tea pickers are well-taken care of, and not marginalised.

Edgar Buhrs, Chef and Owner from Vandrie has presented Rock’n’Veal



Eric Olmedo & Anisha Chai from The Sunday University have presented The Making of a National Gastronomy in Malaysia



Mark Normoyle from MLA has presented the Trends and Innovation in the World of True Aussie Red Meat



Jochen Kern from Malaysian Palm Oil has presented Malaysian Palm Oil: A Culinary Advantage

We Organized Before Your Eyes the Educator’s Forum!

With some outstanding topics, Worldchefs top members shared their thoughts and knowledge on: 

  • Digital Accreditation and Global Certification
  • Global Networking
  • Recognition of Quality Culinary Education
  • Worldchefs Academy
  • Sustainability Education



We also Met all the Culinary Industry Leaders at the Expo

Did you make a trip to Hall 1 ,2 and 4 to check out the latest technology and equipment! Our friends from Electrolux Professional were dishing out delicious bites from time to time! 



Finally, for those who didn’t have the chance to come at the congress & expo, Chef Charles Carroll prepared some podcasts for you to listen: 


#ThisIsWorldchefs

Categories
News Blog Congress

What happened on the first day of the Worldchefs Congress & Expo 2018?

What Happened on the First Day of the Worldchefs Congress & Expo 2018?

It is a lot more than a simple Congress!


The Worldchefs Congress & Expo brings together more than 4000 chefs, industry leaders, culinary enthusiasts and gastronomy fans who learn about the culinary trends and innovations, compete in the Global Chefs Challenge and discover their best life experience. 

Worldchefs Congress & Expo 2018 took place in Kuala Lumpur, Malaysia, at the prestigious Kuala Lumpur Convention Centre. 

The Congress included four busy days of action programmed between July 11 – July 14, 2018 and the Expo featured world class exhibitors from across the culinary world. 

Congress & Expo is a hallmark tradition of Worldchefs and has been organized in over 37 cities across the world bringing together more than 110 member countries throughout its illustrious 90 years young history. 


The first day of the Congress kickstarted with lots of laughter and camaraderie! We welcomed approximately 4000 participants – all ready to savour Asia on a Plate. From sharing updates from their respective continents (at the Europe, Asia & Pacific, Africa & Middle East Presidents Forum) to sampling Malaysia’s street favourites at Hakka Restaurant for the Ice Breaker Reception, all we can say is: We were ready to make this the Congress you would never forget. 


Andy Cuthbert (Left) & Thomas Gugler (Left)


Warm Welcomes by our Congress Chairman, Andy Cuthbert & our President, Thomas Gugler!


On that first busy day, our Congress & Expo Chairman, Andy Cuthbert accompanied by our President warm welcomed all our guests to an unforgettable experience.

“The millennial mindset today is very different. And I don’t mean we are dealing only with millennials who are 20 years old. It could be a 35-year-old who doesn’t accept the way things were in the old-style kitchens.” Said Andy Cuthbert, Congress Chairman

“The congress gives an opportunity to people who are interested to coming into the profession to talk and network with very seasoned and well-known chefs worldwide” said Thomas Gugler, President of Worldchefs

Categories
GCC - Young Chefs GCC GCC - Pastry Chefs Congress Competition News

Global Chefs Challenge 2018 – Results Revealed!

  Global
Chefs Challenge 2018  – Results Revealed!

 

14 July 2018 – After two years of exciting national and
Continental selections, the finals of the Global Young Chefs Challenge, Global
Chefs Challenge and the Global Pastry Chefs Challenge took place at the
Worldchefs Congress & Expo from

12 – 14 July at the Kuala Lumpur
Convention Centre in Kuala Lumpur, Malaysia.




The winners who emerged from the days of intense competition are:
Jimmi Eriksson from Sweden (Global
Chefs Challenge),
Niall Larjala from
Finland, (Global Young Chefs Challenge),and
Lim Wei Hrn from Singapore (Global Pastry Chefs Challenge).

 

The format

 

The Global
Chefs Challenge
featured 18 countries, where competitors prepared a
four-course menu, each with 12 portions over two sessions.  Invited guests were invited to taste the
dishes at the competition arena, which was transformed into a pop-up
restaurant.

 

At the Global Young Chefs Challenge, ten teams from all over the world each prepared a 3-course menu, each
with 4 servings.

 

At the Global Pastry Chefs
Challenge,
10 top patissiers
created a chocolate centerpiece with a minimum height of 60cm
6 portions of plated desserts based on a
summer theme and a gateau of their choice.

 

Says chief judge, Gert Klotze, “The
competitors were put through a very stringent test. They had to be creative and
use the stipulated range of top quality ingredients provided by our
sponsors.  It was a good test of the
culinary techniques, discipline and also creativity. The standards were all
very high, and for each Global Chefs Challenge, we can see competitors
continually pushing themselves and exploring new boundaries.”



Thomas Gugler, President of Worldchefs adds, “The Global Chefs Challenges have
always been an integral part of the Congress. It is a platform Worldchefs have
developed to continually encourage and educate chefs to achieve perfection on
the plate. The response to the competition and the standards exhibited has
really been outstanding.”

The Full Results 

GLOBAL CHEFS CHALLENGE

        – 2nd runner – Kare Andre Hjartholm, Norway

        – 1st runner – Kristian Vuojarvi, Finland

        – Champion – Jimmi Eriksson, Sweden

GLOBAL PASTRY CHEFS CHALLENGE

        – 2nd runner – Marco Deidda, Italy

        – 1st runner – Loi Ming Ai, Malaysia

        – Champion – Lim Wei Hrn, Singapore

 

GLOBAL YOUNG CHEFS CHALLENGE Hans Bueschkens Trophy

        – 2nd runner – Aleksander Vartdal, Norway

        – 1st runner – Shayne McCrady, USA

        – Champion – Niall Larjala, Finland

 

BEST FISH AWARD

Kare Andre Hjartholm, Norway – Global Chefs Challenge

 

BEST MEAT (VEAL) AWARD

Aleksander Vartdal, Norway – Global Young Chefs Challenge

 

BEST MEAT (VEAL) AWARD 

Rahil Rathod, Canada – Global Chefs Challenge

 

BEST USE OF TEA 

Dammika Herath, UAE – Global Pastry Chefs Challenge

 

CONTINENTAL DIRECTOR MEDAL 

Jasmine Marie Nadres, Guam – Global Young Chefs Challenge

 

CONTINENTAL DIRECTOR MEDAL 

Raymond Fung, Macau – Global Pastry Chefs Challenge

 

For details of the competitions’ rules and regulations and products used, please refer to: 

https://www.globalchefschallenge.org/



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Categories
News Congress

Worldchefs Congress & Expo 2018 – a Resounding Success!

July 2018, Kuala Lumpur


The Worldchefs Congress & Expo 2018 rounded
up with a resounding bang on Saturday, 14 July at the Kuala Lumpur Convention
Centre.

<span style='

A landmark event in the 90 years of
Worldchefs history, the bi-annual event in the city of Kuala Lumpur welcomed
1053 delegates (that included 114 young chefs )across 80 nationalities for the
Congress. During the 4-day event, delegates had the opportunity to learn from
world-renowned speakers such as Andre Chiang and Alvin Leung, the latest trends
in ingredients such as veal and Australian beef, and topics such as how to
reduce food waste.

<span style='

<span style='

Over at the Global Chefs Challenge, young
chefs, professional chefs and pastry chefs pitted their skills against each
other. Niall Larjala, Finland (Global Young Chefs Challenge), Lim Wei Hrn,
Singapore (Global Pastry Chefs Challenge) and Jimmi Eriksson, Sweden (Global
Chefs Challenge) took the top podium spot.

<span style='

For the third time, the Congress introduced the
accompanying Expo. The 2018 edition proves to also be the biggest in history,
welcoming 7,000 visitors in just three days.



Says Thomas Gugler, President of Worldchefs, “The Congress has always been the
bi-annual event for the Worldchefs family to gather. This year, it is clear
that it is more than a family reunion – it is also a must-go platform for
learning about what the world is doing and what you can do as a chef. See you
all in 2020 in St Petersburg, Russia!”
 

Categories
Blog Congress News

Electrolux introduces toolkit with Worldchefs and AIESEC to teach children about sustainable eating

Stockholm, Sweden, 12 July, 2018

 

A playful
toolkit has been developed by Worldchefs and AIESEC with the support
of the Electrolux Food Foundation to educate school children about sustainable
eating. The joint initiative calls to action to raise awareness about
sustainable food
 . The toolkit is pre-launched
on July 13 at the annual Worldchefs Congress, taking place in Kuala Lumpur, Malaysia.

 

The new
toolkit, is based on the UN initiative 
World’s
Largest Lesson
, which introduces the Sustainable
Development Goals to children and young people. At the Worldchefs Congress,
gathering hundreds of chefs from around the world on July 11-14, the Electrolux
Food Foundation is together with Worldchefs and AIESEC introducing the beta
version of the new toolkit, and calling chefs to join the
initiative.  The day will be fully devoted to sustainable cooking and
the need to reduce the current amount of food wasted in the world.

 

Young
volunteers from the international youth-led network AIESEC will also use the
toolkit, as part of the ongoing 
volunteering efforts on responsible consumption supported
by the Foundation
. The Electrolux Food Foundation also
supports the 
Worldchef’s Sustainability Curriculum to
help the next generation of chefs use resources more sustainably.

 

“We’re
very happy to back this call to action at one of the most important events for
chefs in the world,” says Malin Ekefalk, Director of Social Responsibility.
“Chefs are role models, who have a strong voice and influence over many people
in the world. The Electrolux Food Foundation is delighted to count on them to
really make a difference in the way to handle this global issue.” 

 

“It’s a
devastating fact that 30% of the planet’s resources go to waste. If we can act
smarter we can easily feed the planet,” adds Ragnar Fridriksson, Managing
Director, World Association of Chefs Societies. “The chefs have a key role to
play in addressing this issue. With our passion, we can inspire more
responsible use of resources for the sake of future generations. We should also
re-think our own recipe and bring more awareness to our industry on the
importance of sustainable cooking. I’m calling upon all chefs to act now and
start make a difference today,” 

 

Since
2016, Worldchefs, AIESEC and the Electrolux Food Foundation together have been
driving the 
Feed the Planet partnership to
inspire better eating and cooking habits among consumers and professionals and
to support people in need.  

 

For more information about Electrolux Food Foundation,
click 
here.

 

 

Categories
News Blog Congress Certification

WORLDCHEFS LAUNCHES WORLDCHEFS ACADEMY!

WORLDCHEFS Academy was officially launched today by the World Chefs Association of Chefs Societies (WORLDCHEFS) at its 38th Biennial Congress, held in Kuala Lumpur, Malaysia, July 11-14, 2018.

 

WORLDCHEFS Academy, an online portal and mobile app was established to offer culinary education to aspiring students that may not have the means, mobility or flexibility to attend full-time culinary school. The WORLDCHEFS Academy is free of charge and open to anyone, no matter what background or current skills-level.  

 

The curriculum covers the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking, and culinary nutrition. The program can be followed either as a complete curriculum or individual lessons can be used to compliment other existing courses or to provide the theoretical component to an in-service, kitchen apprenticeship. The online portal is currently in English only. Other languages will be added soon to offer access to people from all over the world who want to expand their culinary knowledge and work in this industry. 

 

Students can learn through the web-based platform or via the mobile app which offers an offline study mode. They will be able to complete the total course free of charge. By connecting to the internet when it is available they will be able to download the course that they are enrolled in via the mobile app and study at any time, with or without internet. They then simply need to go back online when ready to complete the final assessment.

 

“For us at WORLDCHEFS, it is important to give aspiring individuals in this industry the opportunity for a proper, well researched and developed learning system. And proper learning means from a-to-z, ensuring that this opportunity is available all over the world, allowing them to travel and really build on their career, from scratch” stated, WORLDCHEFS President Thomas Gugler.

 

Upon completion of its first course for the pre-commis chef, participants will have learnt the theory required to complete an online assessment and receive their WORLDCHEFS pre-commis chef certificate and badge – an important first step for anyone looking to apply for employment in a professional kitchen. The Program links to the Worldchefs Certification and is intended to be the first step on the culinary career path.

 

The Nestlé Pro Gastronomia Foundation, which has been promoting culinary education in emerging and developing economies for over 25 years, funded the development of the Worldchefs Academy for young people that want to join the culinary profession.  Through their generosity, a partnership with Nestlé Professional www.nestleprofessional.comwas formed, and the online portal and mobile app was created by Klood Digital www.klood.com  in  consultation with a global faculty of WORLDCHEFS Academy Development advisors. This new online learning portal, the first of its kind, will open a channel of learning and communication for those looking to establish a career in a professional kitchen. 

 

Rochelle Schaetzl, Business Capability Development Manager, Nestlé Professional stated, “Worldchefs Academy will make it possible for any person, anywhere in the world, that wants to enter the culinary industry, to get a solid professional foundation and apply for their first culinary job with more ease.”  

 

WORLDCHEFS Academy is available now for download on both the App Store and Google Play, and can be found at www.worldchefsacademy.com

 

ABOUT WORLDCHEFS                

The World Association of Chefs’ Societies (WORLDCHEFS) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education and professional development of our international membership, through skills-building and competitions, and through sustainability and humanitarian initiatives. As an authority and opinion leader on food, WORLDCHEFS represents a global voice on all issues related to the culinary profession.

Visit: www.worldchefs.org

                  

CONTACT:

WORLDCHEFS Academy

15 rue Tiquetonne, 75002 Paris, France

Telephone: +33 (0) 1 80 06 58 30                                                                     

Email: [email protected]



Categories
GCC Congress News Press Releases Blog

Worldchefs welcomes Bridor as sponsor for the Worldchefs Congress & Expo 2018

France, July 2018: Worldchefs is delighted to announce that Bridor has joined as Program Partner for Congress and Expo 2018. 

Bridor Bakeries joins Worldchefs as sponsor as it also celebrates 30 years of French style excellence, excelling in a range of products including bread, pastry, patisserie, salted snacking, organics, a gluten-free range, as well as Avant-produits (pre-finished products).
“Not only does Bridor have a great history and reputation in the culinary industry like Worldchefs, but they also do meaningful work in sustainability. This aligns with our values and we look forward to a long – and tasty – partnership,” said Thomas Gugler, Worldchefs President.
The industrial family-owned Bridor Bakeries were founded by Louis le Duff, Founding Chairman of the LeDuff Group (Brioche Doree, Del Arte, Fournil de Pierre, La Madeleine, Ferme des Loges). Bridor set up in Quebec and then North America, supplying the North American market with suitable products and preparations.
“Our partnership with Worldchefs is further evidence that we are a company delivery excellence at a global scale,” said Franck Brossette, Marketing Manager
Bridor Special collections include Bridor Une Recette Lenotre Professionel, Bridor by Frederic Lalos, and Eclat du Terroir. For more information about Bridor, please visit: https://www.bridordefrance.com/en/expertise/about-bridor
About Bridor
Advocating excellence and creativity, enjoyment and indulgence for 30 years, Bridor is known throughout the world and upholds the values of French-style Art de Vivre. A pioneering brand of privileged partnerships with Chefs, Bridor innovates each day and creates tomorrow’s trends in the purest respect of the bakery craft and tradition.
Contact 
Franck BROSSETTE
Marketing Manager Asia Pacific
+65 8328 4580
www.bridordefrance.com
About Worldchefs
The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.
Worldchefs is a global authority on food, creating impact through these core focus areas:
education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;
networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;
competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;
humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe;
Contact
Matthias BONNIN
Sales & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
office: + 33 (0) 1 80 06 58 30
HQ: 15 Rue Tiquetonne, Paris, 75002
Categories
News Press Releases Congress

Dilmah to Brew Inspiration in Tea Gastronomy at the Worldchefs Congress & Expo 2018

Tea is one of the oldest ingredients used in the kitchen, and is still
one of the latest ingredients at the same time! Chef Peter Kuruvita will
elaborate on how Dilmah brings this versatile, helpful and flavourful
ingredient into the modern kitchen. In particular, during the Dilmah Tea
Gastronomy presentation, Orange flavoured Cupcakes infused with Earl Grey with
honey tea, topped with an Earl grey and honey tea frosting will be served to
every delegate at the congress.                                                         

Full Recipe:

 

NATURAL EARL GREY WITH
HONEY
orange
cupcake

 

SERVINGS:

Makes 20

INGREDIENTS

            429 grams
(2 1/2 cups) all-purpose flour

            3
teaspoons baking powder

            265 grams
(1 1/4 cups) caster (superfine) sugar

            1/2
teaspoon salt

            375
milliliters (1 1/2 cups) of milk

            125
milliliters vegetable oil

            125 grams
butter

            2
tablespoons Greek yogurt (can substitute with sour cream)

            1
teaspoon vanilla extract

            2 large
eggs

            Zest of 1
large orange (1/2 for batter, 1/2 for frosting)

            6 NATURAL EARL GREY WITH HONEY tea bags

            1-2 drops purple food gel

            2
tablespoons poppy seeds

            1 cup
orange marmalade

            2
teaspoons orange blossom water (can be purchased a middle eastern supermarkets)

            For the
frosting:

            1 Batch
of Buttercream frosting

            4-5 drops
orange food gel

 

INSTRUCTIONS

Place your milk in a microwave
safe jug and microwave for 1-2 min (keep an eye on it so it doesn’t spill
over). Place your tea bags in it and push them down using a fork or spoon. Let
them soak in the milk for 10 min and take them out. Set the milk aside to cool
down to room temp.

Preheat your oven to 180C (356F)
or 160C (320F) for a fan forced oven

In the bowl of a stand mixer
fitted with the paddle attachment, combine the dry ingredients. Turn mixer on
low and allow it to mix for a couple minutes. Add the softened butter and let
it mix until it resembles a fine sand like texture.

Next combine all milk, eggs,
yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry
ingredients in a slow and steady stream until no dry ingredients are visible.
Scrape down, add your purple food dye and fold in by hand or mix for another 20
seconds with your stand mixer.

Fill each paper 3/4 of the way
(using an ice cream scoop to transfer the batter into the cupcake liners makes
this a quick and easy process otherwise you can use two tablespoons). Bake for
20-25 min or until a toothpick inserted comes out clean. Allow them to cool
completely on a cooling rack before frosting.

 

 

NATURAL EARL GREY WITH
HONEY
Buttercream

INGREDIENTS

1
1/2 cups (335 g) unsalted butter, at room temperature

  3 tbsp (8g) NATURAL
EARL GREY WITH HONEY

1/2 cup minus
1 tbsp (7 tbsp / 100ml) egg whites

1 cup minus
1 tbsp (187g) granulated sugar

1 tsp vanilla
bean paste

pinch
of salt

INSTRUCTIONS

Place 3/4 cup of the butter into a saucepan
with the loose tea. Heat over medium heat until the butter melts, then reduce
the heat to low and simmer for 5 minutes. Remove from the heat and let the tea
steep for 5 minutes more. Strain the butter through a fine-mesh sieve set over
a bowl and refrigerate it until it reaches the same consistency as softened
butter (20-30 minutes). Small bits of tea may remain in the butter.

Place the egg whites and sugar in the bowl of
a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan
with a few inches of water and place it over medium-high heat. Place the mixer
bowl on top of the saucepan to create a double boiler. The bottom of the bowl
should not touch the water. Whisking intermittently, heat the egg mixture until
it registers 160 F (70 C) on a candy thermometer or is hot to the touch.
Carefully fit the mixer bowl onto the stand mixer.

With the whisk attachment, beat the egg white
mixture on high speed for 8-10 minutes, until it holds medium-stiff peaks. When
done, the outside of the mixer bowl should return to room temperature and no
residual heat should be escaping from the meringue out of the top of the bowl.
Stop the mixer and swap out the whisk attachment for the paddle.

With the mixer on low speed, add the vanilla
and salt. Next add the tea-infused butter and remaining 3/4 cup of butter a
couple tablespoons at a time. Once incorporated, turn the mixer onto
medium-high and beat until the buttercream is silky smooth (3-5 minutes). 

 

Categories
GCC GCC - Pastry Chefs Congress News Press Releases Blog GCC - Young Chefs National

Worldchefs welcomes Vanille Vanille as sponsor for the Worldchefs Congress & Expo 2018

Worldchefs is delighted to announce that Vanille Vanille has joined as Program Partner for Congress and Expo 2018. 


Vanille Vanille is supplying its best Bourbon Vanilla Beans in bulk to online consumers, food and beverage professionals and industries, retailers as well industrials around the world.

Direct from Madagascar plantations, Vanille Vanille Beans are a Bourbon-variety with a bold and pronounced aroma and flavour profile. Organically grown and hand-selected for their freshness, Vanille Vanille Beans have a high moisture content resulting in a dark, glossy skin texture and colour.

 

“Having Vanille Vanille on board for the Worldchefs Congress and Expo is great honour for us. Their product organically grown and hand-selected really makes the difference for Chefs who want to offer their guest the real flavour of Vanilla! It is so important to have a so tasty partner for our Congress and Expo!” said Thomas Gugler, Worldchefs President.

 “Our partnership with Worldchefs is further evidence that we are a company delivery excellence at a global scale,” said Gianna PALMARO

 

Vanille Vanille Special collections of Vanilla beans is available for you at any time. Please visit: www.vanille-vanille.com


 

About Vanille Vanille

VANILLE VANILLE is a Family Business, since 1978, producer and exporter of one of the most famous spices of the Island of Madagascar, the Vanilla bean. 


Vanilla is well-known by all and used traditionally in desserts, cakes, ice creams…and also enrich flavors of food products such as chocolate, sugar, alcohol and even salt. 

As an experienced actor in the Vanilla market, despite the recent years price increase of Vanilla beans, we want to convey that, at VANILLE VANILLE, we are committed to ensure, one of the best quality Vanilla around the world. 

 

Contact

Gianna PALMARO

President

Vanille Vanille

Lot 471 ME Mandrosoa Ivato

[email protected]­om

Phone : +261 32 05 070 31

Phone :+261 34 15 840 39

 

About Worldchefs

 

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.

Worldchefs is a global authority on food, creating impact through these core focus areas:

 

education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;

 

networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;

 

competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;

 

humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe;

 

Contact

 

Matthias BONNIN

Sales & Marketing Manager

WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
[email protected] 

mobile: + 33 (0) 6 25 58 42 35

office: + 33 (0) 1 80 06 58 30


www.worldchefs.org
www.worldchefs2018.org
www.howtofeedtheplanet.com

HQ: 15 Rue Tiquetonne, Paris, 75002

Categories
News Press Releases Congress

Electrolux Professional proud to equip and inspire sustainable cooking at Worldchefs Congress & Expo 2018

June 2018

For the third
time, Electrolux Professional joins forces with Worldchefs to support the
Congress & Expo, taking place this year in Kuala Lumpur, July 11-14. As
part of its ongoing partnership with the global network of chefs’ associations,
Electrolux Professional will be providing top-of-the-range kitchen solutions at
the event as well as encouraging action on food waste through Feed the Planet,
a social responsibility initiative founded by Worldchefs in partnership with
Electrolux and AIESEC.

This year’s
congress, themed Asia on a Plate, will see 4,000 chefs gather from 105
countries to compete in the Global Chefs Challenge. Over four days participants
will share their culinary expertise alongside industry experts while a packed
program of keynotes and seminars are on offer for all visitors.

“We are
delighted to be continuing our partnership with Worldchefs, enhancing our
presence in Malaysia by supporting an event that unites the best and most
promising chefs,” says Luca Franchi, Regional Marketing Manager at Electrolux
Professional,

Electrolux
Professional is premium partner at the event and exclusive equipment supplier
providing the ten competition kitchens with solutions such as the Electrolux
Cook&Chill system, the Benefit Line refrigeration made in Thailand for
Southeast Asia and the state-of- the-art Induction Cooker. An extra special
guest – the brand new Molteni Caractère – will keep chefs entertained in the
Cooking Arena

Electrolux
Professional’s presence extends beyond products with the message to make a
positive difference for the next generation through sustainable cooking and
food consumption. On stage as part of a dedicated Sustainability Day on July
13, presentations on the successes of the Feed the Planet projects culminates
in a Global Chefs Challenge – a call to action for chefs to reduce food waste
and take their knowledge into schools, bringing awareness on food issues to
children around the world.

“We look forward
to using this exciting opportunity to spread the word on the Feed The Planet
initiative, combining our expertise with chefs around the world to educate,
inspire and encourage action to promote sustainable cooking that will shape
living for the better,” says Ingrid Yllmark, VP Corporate Communications,
Electrolux Professional.

For more
information on Electrolux Professional’s leading range of commercial kitchen
and laundry equipment, please visit: 
www.electrolux.com/professionalwww.electrolux.com.sg/professional

ENDS

 

For further information contact Luca Franchi
[email protected]

Electrolux S.E.A. Pte. Ltd – Electrolux Professional
1 Fusionopolis Place,, #07-10 Galaxis, Singapore 138522 

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