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Ukrainian Culinary Association awarded the national chain

Ukrainian Culinary Association awarded the national chain of eco-restaurants “Batkivska Khata” as the best restaurant of Ukrainian authentic cuisine.
The owner of the chain, Mykhailo Poplavsk,  has got the goblet and the diploma from the hands of the President of Ukrainian Culinary Association – Mykhailo Peresichniy.
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The Australian Culinary Federation Fonterra Foodservice National Apprentice Competition Final

The Australian Culinary Federation Fonterra Foodservice National Apprentice Competition Final was held at West Coast Institute of Training, Joondalup Campus on Wednesday 14th October.

Apprentices from all Australian States & Territories arrived Monday & hit the ground running on Tuesday morning when it was off to the markets with a budget to purchase their ingredients for the competition. With products sponsored from Fonterra, Bidvest, Nestle Professional & Krio Krush combined with their purchases the teams spent the afternoon preparing for the competition & tweaking the final details of their menus. They have come together for a week of comaradrie, networking & education including dining at White Salt, touring The Swan Valley & culminating in a Gala Dinner at WCIT on Thursday evening. The awards were presented at the beginning of the evening prior to being treated to an exceptional meal prepared by the ACF National Youth Team.

Western Australian apprentices cleaned up at the awards night taking out top honours in 3 categories Culinary Student, 2nd Year Apprentice Chef, 3rd/4th Year Apprentice Chef, Northern Territory was awarded champion 1st Year Apprentice Chef & first time competitor Rachel Zwarts from South Australia prepared the best omelette on the day. Perth 3rd Year Apprentice & ACF National Youth Team member Brody – Young Steedman from Co – Op Dining was named Champion Apprentice of the Year taking home a R211 Ultra sponsored by Robot Coupe

 

The NAC is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. The best apprentice from each apprentice year and culinary student section from each state and territory are brought together to compete and decide the overall winners. The numbers of competitors, training schools, culinary educators that the NAC touches is staggering with in excess of 4,000 culinary students and teachers, each with links to industry resulting in exposure to over 10,000 chefs throughout Australia.

 

Medal Results

Culinary Students

Jerome Poret                SA         Bronze

Christel Darion              Vic       Silver

Kuo heng Lin                  WA       Gold & Champion Culinary Student

2nd Year Apprentice Chefs

Joshua Lee                    NSW    Bronze

Kelsea House                TAS       Silver

Wade Fordham            VIC       Silver

Nick Donovan              ACT      Silver

Ross Maxwell                 SA         Silver

Mark Johnson                WA       Gold & Champion 2nd Year Apprentice

1st Year Apprentice Chefs

Hugh Walters                TAS       Silver

Kasae Fraser                  VIC       Silver

Linh Khanh Tran             WA       Silver

Rachel Zwarts               SA         Silver

Zoe Drew                        NSW    Silver

Christopher Carr          QLD      Silver

Jasmine Sawa              ACT      Gold

Maria Hoad                   WA       Gold & Champion 1st Year Apprentice

3rd/4th Year Apprentice Chefs

Sheila Mae Hobbs       QLD      Participation

Sammantha Devlin     ACT      Silver

Tumelo Nthupi              SA         Silver

Tenille Brazel                 NSW    Silver

Brad Sutton                   VIC       Gold

Brody Young – Steedman        WA   Gold Champion 3/4th year Apprentice & Apprentice of the Year

 

For more information please contact Deb Foreman deb@austculinary.com.au

Photos at www.austculinary.com.au & ACF Face book

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Australian Culinary Challenge Final Wrap

The 2015 Australian Culinary Challenge was highlight of the year in culinary competition in Australia, held at the Sydney Showground and Sydney Olympic Park as part of Fine Food Australia from September 20th – 23rd inclusive. Chefs, trainees and apprentices pitted their skills against each other and against the clock, competing for a share of cash and prizes. This year’s exciting competition highlights included the inaugural ‘Fonterra Foodservice Battle of the Pacific’, Nestle Golden Chefs Hat National Final celebrating its 50th Year Anniversary & Hospitality Training Network National Final.

The culmination of months of training by the competitors individually & in teams paid off with over 200 medals in all colours presented over the course of the 4 day event. The major awards presented on Wednesday evening at Mecure Parramatta totalled $20,000 in cash & prizes sponsored by Fonterra Foodservice, Peugeot Salt & Pepper mills & Tanita Scales.

 Sunday morning the first 10 live entrants hit the kitchens at the same time NSW, Victoria 1 & South Australia started cooking in the Fonterra Foodservice Battle of the Pacific. The pace was manic for the first hour as entrants familiarized themselves with the kitchens filled with equipment from Moffat, Robot Coupe, Net Chef, Mak Catering commercial Kitchen Hire & all the utensils on loan from Northern Sydney Institute of TAFE. Nestle Golden Chefs Hat Final first 4 teams commenced at the same time lunch service began for the restaurant & the cooking arena was alive with aromas emanating from all kitchens including the chefs lounge where chefs & sponsors networked & the barista’s from Hennessy coffee kept all fuelled with caffeine.

Monday Auckland 1, ACT & WA battled it out in the restaurants & the record number of entries in the static competition began to set up. Nestle Golden Chefs Hat Final 5 teams heated up the live kitchen arena & MC Peter Howard had a busy time covering everything at once. Perfect Italiano was showcased in the Chefs lounge & the pizza oven worked overtime feeding hungry competitors, members & sponsors.

Tuesday it was the HTN & Futura Apprentice Chef Culinary Competition that started first of 2 days jam packed with individual events filling all the kitchens till 5pm. NSW Juniors, Victoria 2 & Otago challenged each other in the restaurant live kitchens & tables full of sponsors were treated with some great food. Sweets using Nestle Panna Cotta & Crème Brulee were indulged by those that visited the chef’s lounge.

Wednesday 35 competitors vied for the top honour of being named Most Outstanding in their class when they completed the last their live competitions, most outstanding chef was hotly contested & came down to the wire in the last event. Auckland 2 & Vanuatu battled it out with home grown Tasmanian team in the Fonterra Foodservice Restaurant kitchens. Farmer Joe’s & Heng Australia provided sustenance for hundreds of judges, competitors, sponsors & members who visited the chef’s lounge during the course of the week.

The Australian Culinary Challenge Awards presentation was the highlight of the week with the room packed with chefs eagerly awaiting final results for the major awards & presentation of medals & prizes for the 12 teams that competed in Fonterra Foodservice Battle of the Pacific. Chef Kurt Von Buren topped off his week as Chairman of judges providing an awesome spread of food & with sincere gratitude thanked to all who had taken time from busy schedules to judge & scrutineer at the event & at NSI Ryde in the prep kitchens. President Neil Abrahams “This has been an awesome event & the biggest one to date in NSW, the chapter committee & those who have assisted in the organisation of this event are to be commended for their passion & dedication in making this competition so successful in 2015”

The Australian Culinary Federation wishes to express our sincere gratitude to all sponsors of The Australian Culinary Challenge their generous contributions have helped make our vision for this competition a reality.

 

 

 AWARDS

The following awards each received a trophy & a set Peugeot Clermont Duo Salt & Pepper Mills

Le Cordon Bleu Best Centrepiece in Show

Awarded to the individual who scores the highest in savoury or sweet centrepiece category, with a Gold medal the award goes to                       ANDRE SANDISON

Gourmand Providor Best Static Display

Awarded to the individual who has the highest score from class in S & C categories with a Gold medal the award goes to                                        PAULA SOARES MEARS

Chef Works Best Decorated Cake

Awarded to the competitor with the highest overall score in the decorated cake category.

KATEY SHAW

Mastercut Best Live Challenge

Awarded to the individual who has the highest score in over all the live individual competitions.

TAMAR SEVER

Moffat Most Outstanding Establishment.

Trophy awarded to the establishment with the highest accumulative score over all categories and all competitors                                         LE CORDON BLEU

 

The following award received $1000 & a set of Tanita Scales + Peugeot Clermont Duo Salt & Pepper Mills

Bidvest Most Outstanding Chef.

To be eligible to win you must compete in two (2) open live competition Categories & must have competed in at least One (1) static competition. You must achieve at least one (1) Gold Medal in each live and static category. The Chef with the highest aggregate score & is the Bidvest Most Outstanding Chef 2015

LESLIE CHAN VICTORIA

 

Fonterra Food Service Battle of the Pacific

CERTIFICATE OF MERIT

South Australia                      Lorenc Dylgjeri, Takuma Yoneoka & Jerome Poret

BRONZE MEDAL                      

ACT                                        Daren Tetley, Corey Pont & Jasmine Sawa

NSW JUNIOR                          Hou Chin Tang, Alex Kim Jiang Tan & Armesia Erwanto

Vanuatu                                Andy Abel, Precilla Bakeo & Roslyne Tari              

SILVER MEDAL

Victoria 1                               Leslie Chan, Tom Brockbank & Jesse

Auckland 1                            David Schofield, John Kelleher & Daniel Heslewood

Victoria 2                               Trevor Jenkins, Andrew Ballard & Annie Lao

Auckland 2                            William Mordido, Jeremy Schmid & Kristy Tse

Tasmania                               Michel Norton, Craig Wills & Brigid Mallett

GOLD MEDAL             

 

3rd place for Fonterra Foodservice Restaurant Challenge 2015 trophy

OTAGO                                  Ken O Connell, Corey Hume & Blaike Haines

 

2nd place Fonterra Foodservice Restaurant Challenge 2015

NEW SOUTH WALES                Matt Weller, Matt Breis & Young Hak Ho

 

Champion Team of the Fonterra Foodservice Restaurant Challenge 2015

WESTERN AUSTRALIA              Gwyn Ellis, Iari Prassi & Sophie Cornes

 

Photos www.austculinary.com.au or ACF Facebook

 

For more information please contact Deb Foreman deb@austculinary.com.au         

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Country News

Fonterra Foodservice – Battle of the Pacific – Final Wrap

The Inaugural Fonterra Foodservice Battle of the Pacific held during The Australian Culinary Challenge at Fine Foods Australia this week culminated Wednesday night with Western Australian Gold medal winners being crowned Champion Team. Gwyn Ellis, Iari Prassi & Sophie Cornes from Clarkes of North Beach were presented their trophies & prizes by Jeff Dhu Food Service Director of Fonterra Foodservice the principal sponsors of the event. The ACF are proud of our long standing relationship with Fonterra Foodservice & the support from their team has been instrumental in the development of this competition.

 This new title for the competition was hotly contested by 8 regional Australian teams as well as Pacific region teams 3 from New Zealand and 1 from Vanuatu. Three teams went head to head each day preparing & serving meals to guests that included sponsors, industry professionals, team supporters & the jury that consisted not only of kitchen judges Michael Strautmanis, Anita Sarginson (NZ Chefs Ambassador) & Matt McBain but included each day 9 secret taste judges throughout the restaurant.

Michael “As a first competition of this magnitude and inventiveness it was an outstanding success and a firm foundation to keep building onto this concept. My congratulations to all of the participants, the spirit of the competition was outstanding”

 Using mandatory ingredients from the Fonterra Foodservice range teams displayed great use and diversity of product. The rest of the pantry list was donated by generous sponsors Bidvest, Mastercut meats, Gourmand Providor, Nestle Professional, Petuna & Krio Krush. An interesting blend of techniques, menu descriptions and elements on the plate were the order of the competition as was the high level of skill that is always present when international teams cross our shores.

Judges “All the teams clearly demonstrated that products of such high quality provided a great influence on the dishes”

 The Australian Culinary Federation wishes to express our sincere gratitude to all sponsors of The Australian Culinary Challenge their generous contributions have helped make our vision for this competition a reality.

 

 

Results

CERTIFICATE OF MERIT

South Australia                    Lorenc Dylgjeri, Takuma Yoneoka & Jerome Poret

 

BRONZE                   

ACT                                        Daren Tetley, Corey Pont & Jasmine Sawa

NSW   JUNIOR                    Hou Chin Tang, Alex Kim Jiang Tan & Armesia Erwanto

Vanuatu                               Andy Abel, Precilla Bakeo & Roslyne Tari                      

 

SILVER

Victoria 1                              Leslie Chan, Tom Brockbank & Jessica Sewell

Auckland 1                           David Schofield, John Kelleher & Daniel Heslewood

Victoria 2                              Trevor Jenkins, Andrew Ballard & Annie Lao

Auckland 2                           William Mordido, Jeremy Schmid & Kristy Tse

Tasmania                             Michel Norton, Craig Wills & Brigid Mallett

 

GOLD

In 3rd place for Fonterra Foodservice Restaurant Challenge 2015

 

OTAGO

Ken O Connell, Corey Hume & Blaike Haines

 

In 2nd place Fonterra Foodservice Restaurant Challenge

 

NEW SOUTH WALES

Matt Weller, Matt Breis & Young Hak Ho

 

Champion Team Fonterra Foodservice Restaurant Challenge 2015

 

WESTERN AUSTRALIA

Gwyn Ellis, Iari Prassi & Sophie Cornes

 

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Cyprus Chefs Association General Assembly and New Board of Directors

Dear members, friends and partners,

On the 19th of December 2013 the Cyprus Chefs Association had the annual general assembly where members, partners and honoured

guests have been invited from the president and the board of directors.

The general manager of the Cyprus Tourism organization Mr Marios Hanidis thanked the C.C.A. once more for the work that is offering in culinary and

mentioned that on behalf of the government of the Cyprus republic the C.T.O. is very keen to continue to support the association in all levels.

The president of the Cyprus Chefs Association Mr Panikos Hadjitofis thanked members and special guests for their presence and referred to the action of

the association during the last two years.

After the first part and the departure of the guests, the members of the C.C.A. had voted and changed the statute of the association and

Cyprus “Young Chefs Club” is now a part of the C.C.A.

Then the members of the association had elected the new board of directors that will lead the Association for the next two years.

The new board of directors is as follows:

President: Panikos Hadjtofis

Depute President: Petros Gavriel

Vice President of press and foreign affairs: George Kadis

Vice president of Education: Yiannis Katsis

Secretary: Charalambos Constantinou

Treasurer: Louis Papageorgiou

Limassol representative: Stephanos Chrysanthou

Larnaka representative: Antonis Charalambous

Nicosia/ Kerynia representative: Omiros Eliades

Famagousta representative: Nicos Stylianou

Pafos representative: Charis Philipou  

 With respect

The president

Panicos Hadjtofis 

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Inbjudan till Presskonferens


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ullvigymnasiet i Köping hälsar välkommen till presskonferens den 20 januari 2014 kl 12.00 i Restaurang- och Livsmedels-programmets lokal, sal 112.

Föranmälan sker till marcus.hallgren@koping.se, skriv 20/1 i ämnesraden

Närvarande: Arne Larsson (rektor), Marcus Hallgren (kulinarisk ledare och ansvarig lärare), Lena Ryberg-Ericsson (Västmanlands matlandetsambassadör), Louise Guldbrandsson (programrektor),

representant för Riksstyrelsen i Svenska Kockars Förening samt Fredrik Hedlund landslagskock och OS-guldmedaljör 2012 (och f.d. elev vid och Culinary Advisor för Ullvigymnasiet)

Ullvigymnasiets Restaurang- och Livsmedelsprogram internationellt erkänt som första WACS-certifierade gymnasieutbildning i Sverige!

Som första skola i Sverige har Ullvigymnasiet erhållit certifiering från världssamfundet för kockföreningar, WACS, (World Association of Chefs Societies) med c

a 11 miljoner medlemmar och säte i Paris (www.worldchefs.org). Certifieringen är som lärosäte för kockutbildning: ”Recognition of Quality Culinary Education Award”

Ullvigymnasiet har under 6 månader översatt och skapat unik dokumentation för att presentera den svenska gymnasiala yrkesutbildningen och vår utbildning

i synnerhet för att kunna få kvalitetsstämpeln från WACS. Vi har även dokumenterat och översatt hur vi jobbar med kvalitet och pedagogik för att våra elever skall

nå den nivå som WACS kräver för ett godkännande samt beskrivit vår utveckling av utbildningen nationellt och internationellt.

Ullvigymnasiets programansvarige för Restaurang- och Livsmedelsprogrammet, Marcus Hallgren, har varit ansvarig för processen och har jobbat över 150 timmar

med denna certifiering och har med hjälp av rektor Arne Larsson och en student från Chalmers, Michael Mavromatis, skapat denna dokumentation.

Erkännandet gör att Ullvigymnasiet som första och hittills enda skola i Sverige kan ge sina bästa elever titeln ”International Chef ” (Kock), en titel som ger eleven

stora fördelar då man söker jobb, inte minst internationellt.

Certifikatet påminner om ett klassiskt gesällbrev och visar på mycket goda grund-kunskaper i yrket och är en kvalitetsstämpel som öppnar många dörrar för eleven.

Vid pressträffen kommer Marcus att berätta hur certifieringen av elever går till och varför vi anser att detta är ett mycket viktigt steg i utvecklingen av vår RL-utbildning .

Ullvigymnasiet kommer även att presentera Fredrik Hedlund, f.d. landslagskock med OS-guld 2012 i Erfurt som främsta merit, och tidigare elev på Ullvi, som Culinary

Advisor för Ullvigymnasiet.

Vi bjuder självklart på certifierad förtäring!

Kontakt och frågor:

Programansvarig                                                   Ordf. Svenska kockars förening Mälardalen

Marcus Hallgren                                                     Calle Rosenstam

marcus.hallgren@koping.se                               Karl-henrik.rosenstam@koping.se

070/792 11 98                                                        070/697 29 00

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Country News

Childhood Nutrition Day Breakfast

Chefs, Cooks, Students, Culinary Enthusiasts, we made it happen!
Our breakfast with the ACF chefs was voted by those who KNOW, the children that it was the BEST EVER. We fed over 1200 students, family members, teachers, community leaders, college student athletes and culinarians a nutritious breakfast with style and panache.
Four locations in the NC Triad hosted this feast of our community joining to acknowledge the need for good nutrition for our children. We know that good nutrition starts at home and the hundreds of families joining our breakfast table certified their willingness to focus on providing this need for their children.
This is our sixth annual breakfast at Family services Head Start and would not have been possible without the tireless effort of so many truly dedicated humanitarians. I want to thank everyone who contributed their time and talent to this effort.
Please convey my many thanks to your team members, Chef Suzan who ignited the flame under our members to re ignite the flame from our past Breakfast with the ACF Chefs, Chef Keith who provided the encouragement and leadership to make this effort a reality, Chef Jeff who behind the scenes organization skills and unbelievable “Community Kitchen” staff and students pulled off a fabulous meal that delivered our good nutrition message, Chef Al whose talents in the kitchen are only matched by his talents in our community, organized the wonderful GTCC students and made us look good on TV, Chef Tom and his creative Pumpkin Carvings, Chefs Danielle, Larry, Tom, Tyler, Kelly, William, Betty and Barry your management skills at the satellite stations were seamless, Chef Sherry and her “Career Center” culinary students over pouring involvement in serving the 100 plus families at Winston-Salem State University and when finished cleaning up there came over to Sarah Y Austin campus to help the clean up there as well, and the smiles on their faces well made me cry with happiness. How about those student athletes from Salem College and Wake Forest University?
Their interaction with the children gave every child a good reason to eat healthy and grow up to be strong. And my dear friend Marcy and the dedicated, caring, and loving staff at Family Services Head Start whose skill at community outreach, and follow up that made my head spin with the overall management of this vital event.
Thank you all, we did it, to each and everyone who contributed to our community involvement, you make our community GREAT.
Sincerely;
Chef Don
 
 

           

         

        

       

       

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ACF NC state wide annual meeting in Winston-Salem

The community event hosted 48 area children who participated in a variety of culinary nutrition learning challenges.

 

Station # 1, understanding fresh vegetables, creating healthy salads,

Station # 2 weighing carbohydrates by calculating sugar contents of food labels and measuring the equivalent in teaspoons of sugar; and comparing fat samples to popular foods

Station # 3 dipping fresh strawberries in chocolate as part of helping chefs to prepare for the evening’s reception

Station # 5 Five A Day The Color Way, choosing healthy fruits and vegetables by  repeating the mantra “Five A Day The Color Way”, talking with chefs of the benefits of eating fresh fruits and vegetables

Station # 6 fresh fruit smoothies, children created a host of nutritious beverages using fresh fruit, yogurt, and skim milk. Each child received a Chef and Child Official Chef Hat and Apron, as well as A gold medal and chef signed Certificate, and a cutting board and hand outs supplied by our sponsor Lowes Foods

 
 
 
 
 
 
 

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