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'Like A Chef' in Ukraine hosts first graduation

Paris, France · 19 November 2019 · ‘Like A Chef’ in Ukraine  hosts first graduation

Recently, Worldchefs, along with partners Electrolux Food Foundation and AIESEC, extended the ‘Like a Chef’ culinary training to four more countries. This program focuses on sustainable cooking and will equip unemployed people, such as orphans and women, with necessary culinary workplace skills. The trainings launched in Sweden, Poland, Ukraine, and Egypt in October. This December, Ukraine witnessed it’s first Like A Chef graduation in Ukraine. 


Words from Maryna Dronhovska – Project Coordinator of ‘Like A Chef’, Ukraine- regarding 1st graduation of the project

“Last week we had already graduation event of project. In this first wave of project we involved students 13-21 years, who are from orphanages or adopted children. Children’s Affairs Service of Kyiv region supported this project and satisfied a lot. They are looking forward to start next waves of project in next year to involve students. Also 8 social media influencers and 1 media partner showcased project and supported children during lessons to believe in their own power.

I am happy to tell you that we graduated 14 children during this wave! All of them were super enthusiastic and excited each day of project as for them it was opportunity to gain relevant skills, socialize and to feel that someone really care about their future. It’s sad to say, but some of them even didn’t know how to cut vegetables in the first day of project, but in the end on exam all of them looked very confident on kitchen and cooked on very good level. On graduation event some children cried as this project became essential part of life and they were upset that it went to the end.

Instructors in Cookery school by Eugeniy Chernukha also enjoyed the process and said that it was easier to work with children than with adults as they were ready to learn and try new things.

We are grateful for all partners and support that we got during realization of project and can’t wait that we can continue to realize this project next year with bigger outcome and impact!” 


Images

Students of ‘Like A Chef’ program in Ukraine.

Click here to find out more about ‘Like a Chef’. 


ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

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Feed the Planet: Good Food, Seeds to Withstand Climate Change + More

Worldchefs and Feed the Planet partners Electrolux Food Foundation and AIESEC are just 1,000 kids away from reaching our goal to educate 30,000 kids about sustainable eating by the end of 2019! With just 1 month to go, help us get there! Sign up and find everything you need to get started here

FEATURED

What Does ‘Good Food’ Really Mean? – Eater

The Good Food 100 list considers restaurants’ big-picture impact beyond taste and technique.
read more >>

Making Seeds to Withstand Climate Change Is Getting Harder – Bloomberg

Negotiations to strengthen an international treaty to develop hardier crops fell apart this month. 
read more >>

Nestlé CEO Wants Americans to Eat Less Meat – Fortune

Mark Schneider believes in bringing down overall US meat consumption by getting consumers to trade in their cow patties for plant-based ones.
read more >>
 

NEWS

Feed the Planet #9: The power is on our plate.
read more >>

Worldchefs and Feed the Planet partners extend Like a Chef culinary training to four more countries. 
read more >>

The Food Waste Challenge is being upgraded and we need your help! Let us know how we can improve to fit the needs of your business.
give us your feedback >>

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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.

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The 9th CPU-DA Regional Organic Fair hosts theme of “Backyard Gardening for Sustainable Food Production”

Paris, France · 19 November 2019 · The 9th CPU-DA Regional Organic Fair hosts theme of “Backyard Gardening for Sustainable Food Production” 

Each year, in collaboration with the Philippine Department of Agriculture Region 6 and the Central Philippine University, the 9th CPU-DA holds a yearly fair. This year the 9th CPU-DA Regional Organic Fair’s theme was “Backyard Gardening for Sustainable Food Production.” The fair has activities like Agri-Research Seminar, Farm Management, Painting Contest and Cooking Contest. In the cooking contest, the use of organic and backyard vegetables that can easily be grown, is promoted. It also highlights the creativity of the student chef to create food and meals using such ingredients. It was judged by chefs who are promoting such advocacy and even using in their respective locality. Below are some photos that might help for referral.

 

The back stage of the program

The Dish Top: Pinapisik na Manok (Salt Crusted Whole Free Ranged Chicken

 The awarding with the Chairman Sir Joel Somosierra (center) and Chef Jean Dangel Cuarte – Social Entrepreneur (right side) and yours truly in the left side

 

The Team who won due to the unique taste, creative and sustainable way of using ingredients and local products. From L-R Joshua Gimotea, Jesreel Bautista, Emanuel Huyaban and Brian Castronuevo. They are Tourism Management Student who has passion for cooking.

 

The competing team From L-R Marlon, Brian,
Mark Louise and Maro

 

 From another team  L-R Lorenz Josep, Vince Michael, Laurence Joshua, Charlie

 

This yearly event is being participated by the province of Iloilo including the 53 Municipalities 1 component City the Passi City and the Center for Trade and Business the Iloilo City. Through this yearly event more and more household have been educated in the use of local, organic and sustainable ingredients in preparing sumptuous and healthy meals. School children were able to witness and taste this savory dishes but produce in a sustainable manner.

Photo credits to Central Philippine University

ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

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Feed the Planet #9: The power is on our plate.

“The power is on our plate.” 

Dr. Brent Loken, EAT’s Director of Science Translation and Founder of Integrated Conservation, is a conservation expert. That’s why Feed the Planet partner Electrolux Food Foundation invited him to share how sustainable diets are a recipe for the future.

October 16th was World Food Day, and yet another reminder of what an important role chefs play in leading a shift towards a healthier and more sustainable food system. According to Dr. Loken, “Changing our diets won’t save the world – but we won’t have a chance of saving the world if we don’t change our diets.”

Join the movement to help foster sustainable eating. See what Worldchefs are doing around the globe and learn how to get involved below.

Are you with us?
The Worldchefs team

LEARN MORE AND TAKE ACTION
Same inspiring program, new name. Education for Employment has got a new title: ‘Like a Chef’. What else is new? Worldchefs, along with partners Electrolux Food Foundation and AIESEC, are gearing up to extend the ‘Like a Chef’ culinary training program to four more countries. The first wave in Cairo, Egypt, has just begun with 20 people beginning their journey to a better future. The program focuses on sustainable cooking and equips unemployed people with necessary culinary workplace skills. To find out more about ‘Like a Chef’ culinary training, click here.
 
We are just 1,200 kids away from our goal of educating 30,000 children around the world about sustainable eating! Help us get there! Bring the Food Heroes lesson to kids in your community. It’s easy and fun – just click here to download the toolkit! Whether it’s a whole school or your own children, just 70 minutes of your time is all it takes to make a difference. Have a look at photos from a Food Heroes workshop by Chef Munier Al Sallaq, Jordan’s National Sustainability Champion, and engineer Nivin Khanfar by following this link.
 
Sustainability Education will soon available in new languages! With the help of Feed the Planet partner AIESEC, the materials for Sustainability Education for Culinary Professionals will soon be available in Russian and Arabic. It’s currently available in English and Spanish, and culinary schools and associations in Malaysia, Ecuador, South Africa, India, Namibia, Mexico, Jordan, Canada, and Ecuador are already using the curriculum. Implement it in your school or association! Click here to learn more about this free program.
 

Food waste is scary stuff. Wasted food is wasted money, energy, water, land, human labor & other precious resources. So join us for the Food Waste Challenge! We’ve made it even easier to cut down on food waste in your home kitchen and workplace. With a shorter challenge time, find out just how much you’re throwing away with 1 month to measure your food waste baseline and 3 months to reduce waste and save money! Find out more and get started now at www.feedtheplanet.worldchefs.org/fwc

What does a sustainable diet really mean & what impact does food have on the planet? Electrolux Food Foundation asked Dr. Brent Loken of EAT Forum how we can translate the science on climate change into everyday life. Hear what he had to say here
Food Heroes at the International Independent School in Amman, Jordan. Thank you, Chef Munier Al Sallaq and Nivin Khanfar for helping to educate kids on sustainable eating!
Food Heroes in Toronto, Canada. On 22 October, Toronto’s Culinary Federation branch presented the Food Heroes lesson to 34 students. Well done, chefs!
Héroes de la Comida en Loja. On 19 October, Chef Rodrigo Duarte Casar and his wife, chef Marlene Rojas Le-Fort held a Food Heroes workshop at a local school in Loja. Around 50 students participated. To read more about this workshop in Spanish, click here.
Ever think about how much waste is produced on Halloween? 
It’s scary! In the UK alone, more than 8 million pumpkins will be thrown away this Halloween. That’s 18,000 tonnes of edible pumpkin – enough to make 360 million portions of pumpkin pie, more than you’d need to feed every UK citizen in England, Scotland, Wales and Northern Ireland 5 slices each! 

Here are a few tips to “green your Halloween” this October 31st. 

 
1. Don’t waste Jack.
From toasted pumpkin seeds to delicious soups, muffins, the classic pie, you can find so many recipes for this festive squash. Get creative! Food innovation experts in Scotland released a zero waste ice cream recipe that uses every part on the pumpkin, available in this video tutorial.

2. Choose organic, non-gmo candy.
Buy candy made from natural ingredients, without artificial flavors, colors, or preservatives. Instead of candy, consider giving out things like pencils, temporary tattoos, or other fun treats. In addition to reducing the amount of garbage produced from those single-serve packages (which are not recyclable), you’ll provide a healthier alternative to sweets.

3. Purchase locally grown pumpkins.
You’ve got your recipes ready to use the whole pumpkin. But don’t forget – you can lower your emissions by purchasing locally grown, organic pumpkins.

 

Share an earth-conscious recipe with us! Submit your recipe below.
 

SHARE A RECIPE
You’ve already empowered yourself to take action just by opening and reading this message. So don’t stop now! Visit www.howtofeedtheplanet.com to learn more about Feed the Planet, and get involved today.

 
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Like a chef: “Cooking makes me feel good”

Moscow, Russia· 20 October 2019 · Like a chef: “Cooking makes me feel good”

Meet Vanja, who grew up in an orphanage in Russia. He found his calling during our culinary training program in Moscow and is ready to pursue a career as a professional chef.

The original link can be found below.

Vanja is one of 6,000 Russian teenagers that leave their orphanages every year and can struggle to transition to independent living, with only 10% able to provide for themselves or find a job.

He is also one of the first graduates of our global culinary training program Like a Chef that in Moscow is targeted towards young orphans.

The initiative builds on the program that started in Brazil in 2017 and is a collaboration between the Electrolux Food Foundation, Worldchefs and the local ‘Big Brothers, Big Sisters’ organization.

The eight-week course provides culinary training on sustainable cooking and valuable life skills, such as learning how to work in a team, start a business or pursue an education at a culinary college.

The second wave of graduates this year have been given the opportunity to become gastronomic stars of the future after being offered internships at restaurants owned by acclaimed Russian chef Vladimir Mukhin.

In 2019, the Electrolux Food Foundation is expanding the Like a Chef program with launches in Sweden, Poland, Egypt and Ukraine.

Images

The original article can be found on the Electrolux page.

Click here to find out more about ‘Like a Chef’. 

ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

Categories
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Worldchefs and Feed the Planet partners extend Like a Chef culinary training to four more countries

Paris, France · 17 October 2019 · Worldchefs and Feed the Planet partners extend Like a Chef culinary training to four more countries

Worldchefs, along with partners Electrolux Food Foundation and AIESEC, are gearing up to extend the ‘Like a Chef’ culinary training to four more countries. This program focuses on sustainable cooking and will equip unemployed people, such as orphans and women, with necessary culinary workplace skills. The trainings are expected to launch in Sweden, Poland, Ukraine, and Egypt in this coming October. To find out more about the ‘Like a Chef’ culinary training, please read Electrolux’s news article. 

The original link can be found below.

On World Food Day, Electrolux is proud to announce that ‘Like a Chef’ – the program to equip unemployed people with culinary workplace skills with a focus on sustainable cooking – is launching in Sweden, Poland, Ukraine and Egypt in October, building on the success of the Electrolux Food Foundation initiative in Brazil and Russia.

The news follows the August announcement to annually fund the Electrolux Food Foundation until 2030 with an expected total of SEK 100 million to help grow their work. Electrolux aims to make sustainable eating the preferred choice by 2030 and the Electrolux Food Foundation works with partners and employee engagement to inspire and educate on sustainable eating and cooking, and to help people in need.

The Like a Chef culinary training program began in 2017 and has so far educated over 150 people in Curitiba, São Carlos and Moscow.

“We have seen from experience that this program can truly make a difference to those who are out of work – from orphaned teenagers to single mothers – giving them both confidence and skills to gain employment,” says Ingrid Yllmark, Head of the Electrolux Food Foundation.

“We plan for this program to grow globally,” adds Malin Ekefalk, Director Social Responsibility & Community Investment, Electrolux. “We are looking for additional Electrolux locations, where we can set up the program together with our partners Worldchefs and AIESEC.”

The eight-week course developed by Worldchefs is taught by volunteer professional chefs and incorporates a zero-waste approach to promote sustainable cooking and eating.

Like a Chef will roll out in:

Sweden – Ten women are taking part in the program at Yalla Rinkeby, a worker-owned social enterprise to help immigrant women in Stockholm. The training kitchen has been equipped with a donation of Electrolux Professional appliances and courses will run four times per year.

Ukraine – Fifteen young people living in orphanages in Kiev are participating in the first wave of the program, taking in place in a local culinary school, with the aim of assisting their transition to independent living and gaining workplace skills.

Poland – In collaboration with the country’s National Federation of Food Banks, the program takes place in the city of Olzstyn where the Food Bank HQ is located. Courses will be held in a newly inaugurated community center and around 50 unemployed people will be trained annually.

Egypt – Twenty unemployed women from Cairo will be trained in the first wave in a kitchen specially built in the Electrolux cooker factory, close to the Egyptian capital. Several local partnerships are also involved and the first group of students will graduate by the end of the year.

Images

Electrolux extends Like a Chef culinary training to four more countries

The original article can be found on the Electrolux news page.

Click here to find out more about ‘Like a Chef’. 

ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

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Feed the Planet #8: How dare you?

A 16-year-old is leading the fight against climate change. “The world is waking up. And change is coming, whether you like it or not.”

If you haven’t seen or read Greta Thunberg’s speech at the UN earlier this week, you’ll find it below. She and 15 other children filed a historic complaint to the United Nations Committee on the Rights of the Child on global government inaction to the climate crisis. Hundreds of thousands of young people across continents are taking to the streets to demand action.

But it’s not just up to them.

“How dare you.” Don’t sit this one out. Join the movement. See what Worldchefs are doing around the globe and learn how to get involved below.

Are you with us?
The Worldchefs team

LEARN MORE AND TAKE ACTION
Education for Employment is giving teenage orphans a better start in working life. Young graduates of the Moscow Better Future program have been given the opportunity to work with the best after being offered internships at restaurants owned by acclaimed Russian chef Vladimir Mukhin. Read the full story here or by clicking the photo. Meanwhile in Poland, we’ve launched an Education for Employment zero food waste culinary training program for the unemployed, with its first class of students in Olsztyn.
Help us reach our goal of educating 30,000 children around the world about sustainable eating. Click here to check out a video of a recent Food Heroes workshop in Poland. Inspired? Bring the Food Heroes lesson to kids in your community! Click here to download the toolkit and teach a workshop of your own. Whether it’s a whole school or your own children, just 70 minutes of your time is all it takes to make a difference. 
Sustainability Education will soon available in new languages! With the help of Feed the Planet partner AIESEC, the materials for Sustainability Education for Culinary Professionals will soon be available in Russian and Arabic. It’s currently available in English and Spanish, and culinary schools and associations in Malaysia, Ecuador, South Africa, India, Namibia, Mexico, Jordan, Canada, and Ecuador are already using the curriculum. Implement it in your school or association! Click here to learn more about this free program.

Do your part to help reduce food waste. From waste tracking to volume forecasting, make positive changes towards sustainabilityOur webinars provide hands-on waste cutting practices that make day-to-day waste tracking easy. Bonus: it will save you money. Follow this link for more information on how to implement waste-saving techniques in your kitchen at work and at home.

Happy 100 years to our Feed the Planet partner! To celebrate, Electrolux announced an action plan for sustainable living and funding for the Electrolux Food Foundation. CEO Jonas Samuelson shared, “The way we all live our lives as consumers is challenging our environment, our planet. And challenging the way future generations will be able to live their lives. We consume energy and water like never before. We throw away fully edible food… Our purpose at Electrolux is to shape living for the better. And we can — and will — do more.”
The happy faces of Food Heroes in Warsaw, Poland.
The White Rabbit family just got a bit bigger. Vladimir Mukhin (#10 Best Chefs Award 2018, #13 World’s 50 Best Restaurants) here with his young apprentices, a group of orphans from our first wave of Education for Employment in Moscow.
Students prepare for a better future. Our zero food waste culinary training program for the unemployed just launched with this Education for Employment program in Olsztyn, Poland.
100 years of ethical business. Thank you to Electrolux and our friends at Electrolux Food Foundation for continuing to inspire us to help #shapelivingforthebetter!
Just in time for #MeatlessMonday and #TacoTuesday!

Run, walk, or bike to your nearest farmers market! The season for squash blossoms is coming to a close, so we’re making the most of it. Treat yourself, your family, or your customers to these beautiful (and vegetarian) tacos while you still can!

Squash, Corn, Roasted Poblano & Squash Blossom Tacos
Recipe from Wild Greens & Sardines

4 poblano chiles, roasted
3 tablespoons olive oil, divided
1 large white onion, sliced 1/4-inch thick
sea salt
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound squash, cubed 1/2-inch thick
12 squash blossoms, stamens and stems removed, sliced into strips
1 cup fresh corn
1/2 to 3/4 cup creme fraiche or Mexican crema
12 corn tortillas
feta (or other crumbly hard cheese) for garnish
microgreens (optional) for garnish
lime wedges and habanero hot sauce for serving

Char the poblano peppers: Place the whole peppers over the gas range of your stovetop or under the broiler, turning the peppers every few minutes until charred on all sides. Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, season with salt, and sauté until browned about 10 minutes. Add the garlic and oregano, and sauté another minute or two. Remove from the pan and set aside.

Add another tablespoon of oil to the pan over medium-high heat. When hot, add the squash and sauté, turning the pieces frequently until nicely browned. Add the poblano strips, squash blossom strips, corn, and reserved onions. Add the creme fraiche and stir to combine. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt. Add more creme fraiche if you like.

Heat the tortillas. Scoop the vegetable mixture into the warm tortillas. Top with crumbled feta and microgreens, and serve with lime wedges and hot sauce.

“A Few Drops Is All It Takes” Habanero Hot Sauce
8 habanero chiles
2 garlic cloves, unpeeled
1/4 cup plus 2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

Place the habaneros and garlic cloves in a dry skillet over medium heat, turning regularly until softened and blackened in spots, about 10 to 15 minutes. Peel the garlic.

Place the chiles, garlic, lime juice, and salt in a high-speed blender. Blend until completely smooth. You can add a little bit of water if too thick. Strain through a mesh strainer. This hot sauce will keep several weeks in an air-tight container in the refrigerator.

Top tip: Tacos not your thing? That doesn’t mean you can’t pick up some squash blossoms, too. A Worldchefs favorite: squash blossom and homemade ricotta pizza.

Share an earth-conscious recipe with us! Submit your recipe below.
 

SHARE A RECIPE
You’ve already empowered yourself to take action just by opening and reading this message. So don’t stop now! Visit www.howtofeedtheplanet.com to learn more about Feed the Planet, and get involved today.

 
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Education for Employment with White Rabbit Family and Chef Vladimir Mukhin

Paris, France · 27 September 2019 · Education for Employment with White Rabbit Family and Chef Vladimir Mukhin

The below article has been translated from Russian. Original links can be found below.

“I’m a Chef” is a charity project by Electrolux Russia, helping to provide professional development to youth leaving orphanages and teenagers living in foster homes or in heavy life circumstances. The program was developed under the guidance of Electrolux Food Foundation and Worldchefs, part of the Feed the Planet initiative Education for Employment.

On 27 August, the final event of the 2019 “I’m a Chef” project was held. This year was supported by the renowned and the best restaurant chain in Russia, White Rabbit Family (WRF), and by Vladimir Mukhin – #10 Best Chefs Award in 2018. He is also the brand chef of White Rabbit Restaurant, which is #13 in World’s 50 Best Restaurants.    

Over the course of 2 months, 15 teenagers were trained in basic cooking skills under the guidance of professional chefs in the Worldchefs community. The programme took place at the base of 1st Moscow Educational complex restaurant business faculty, fully equipped by Electrolux Professional and Electrolux household appliances.

Within the framework of the program, the students also had the unique chance to visit WRF restaurants to see the work of real kitchens and to meet the brand chefs, gaining a deeper understanding of the profession. The students met with Vladimir Mukhin (Chef’s Table), Anatoly Kazakov (Selfie, 65th in the World’s 50 Best), Olga Suzdalkina (Chicha), Vitaly Istomin and Alexey Kogay (Sakhalin) and Andrey Koshkodan (Luciano), who is also a former orphanage graduate. 

On 26 August the students were tested by Vladimir Mukhin in the training kitchen.  

On 27 of August the final event took place, where the students demonstrated the skills gained during their 8 weeks of study. They were divided into 4 teams. Every team cooked its own dish: starter, soup, main dish or dessert. The jury consisted of media representatives and WRF chefs. They were judging the People’s Choice competition. The jury was presented by: Vladimir Mukhin, Alexey Kogay, Anatoly Kazakov, Irina Zarkova and mass media representatives. 

The participants were further awarded by Electrolux and the White Rabbit Family.

The main prize for the winners was the opportunity to hone their skills in WRF restaurants. At the end of the final, Vladimir Mukhin announced that he would in fact take all the students to practice in the restaurants after a personal talk with each participant to define the individual details, helping to choose the right place for everyone.

Vladimir Mukhin shared, “There was a rule in the project, that I have to choose the best students for practicing, but  I got used to breaking rules, so I decided to  invite all the students. We will meet with everyone and decide individually, which restaurant will suit best in every case. Remember, being a chef is a very hard daily work. Every chef passes through the fall downs and the periods of bad luck, which at the end make us stronger.”

The names of the finalists: 

  1. Azarov Alexander (18 years) A student of culinary college. Orpahage ЦССВ No1, also was living in the foster family. Will practice at Chefs Table WRF restaurant. 
  2. Afanasyev Maxim (17 years) Last year at school and going to enter cooking college, now in a foster family. Will practice at Gorynych WRF restaurant.
  3. Borisov Dmitry (19 years) Studies at the construction faculty.
  4. Vlasov Valery  (20 years) Has entered the culinary college. Graduated from the orphanage ЦССВ «Sputnik».
  5. Dudnik Nikita (15 years) Studies at school. From the orphanage ЦССВ «Nash Dom», now in the foster family.
  6. Zamolodchkov Daniil, (16 years) Going to enter culinary college. Now in the foster family. Will practice at White Rabbit WRF restaurant.
  7. Iegovina Elizabetta (16 years) Has entered culinary college. From the orphanage ЦССВ №1, from the foster family. Will practice at Gorynych WRF restaurant.
  8. Kotova Polina (21 years) Graduated from the orphanage  ЦССВ «Sinyaya Ptitsa».
  9. Kupriyanova Elena (19 years) Graduated from culinary college. Graduated from the ЦССВ «Polyarnaya Zvezda. Lives in the adaptation center, Degunino. Will practice at Vokrug Sveta  WRF restaurant.
  10. Lelyavskaya Elizaveta (19 years) Lives in a family with heavy life circumstances.
  11. Prohorova Julia (19 years) Studies in culinary college. From the orphanage, also lived with a foster family. Will practice at Selfie WRF restaurant.
  12. Sidirova Maria (16 years) During the project entered culinary college. From the family with heavy life circumstaces. Will practice with the pastry chef in the WRF confectionary kitchen.
  13. Romanov Ruslan (17 years) Interested in more training in the culinary profession. From the orphanage ЦССВ «Kakhovskiye Romashki, lives in the foster family.
  14. Chervinov Maxim (19 years) Interested in more training in the culinary profession. Graduated from the orphanage.    

Winners аre:   

  • 1st placeо: Azarov Alexander and Sidorova Mariya
  • 2nd Place: Iegovina Elizabetta and Isaev Rustaev Ivan 
  • 3rd place: Vlasov Valery and Lelyavskaya Elizaveta* 
  • Special Prize:  Dudnik Nikita*, Zamolodchikov Daniil*,  Sidirova Mariya
  • *has won the additional education: basic pastry course in best Moscow studio 

Mukhin continued, “It is not a secret that my work is a dream job. My work is my main living place, but as a change, every day I get satisfaction from the creative process: from people I work with, from the traveling and getting new knowledge. What is more, this profession is well paid. Long ago I realized that sharing the skills and knowledge is a vitally important habit. It provides a circulation of energy and makes you happy. I will feel happy if we manage to motivate the guys and someone will have a wish to become one of us. We can not help all, but if we help at least one of the guys, it means that we managed to do a great job.”

In Russia, approximately 6000 teenagers graduate from orphanages each year. They find themselves going into adulthood with very little life experience, as they are generally not taught independence while in orphanages. Most of them find it difficult to perform even basic tasks like using public transport, buying groceries or cooking. They also often struggle with a choice of profession.

In order to help such teenagers, Electrolux in Russia launched “I’m a Chef” – a charitable culinary education project. The program gives children the opportunity to master the profession of a chef. They also learn how to work in teams and start to understand the requirements for building a career in hospitality. 

The program was launched last year and the results of the first wave were also impressive. In April 2019, Oleg Laptev and Angelina Oparina – two finalists from 2018  – took part in the national professional competition “Chef a la Russe”, where they came in at a 4th place in the “Juniors” nomination. This year, Oleg Laptev is assisting a chef in second wave of the “I’m a Chef” project. During the project, Oleg got an offer to practice his skills in one of WRF restaurants, Luciano, under the guidance of Luciano brand chef Andrey Koshkodan, who is also a former orphanage graduate.

“It is important for us to convey to these kids that everyone, regardless of their circumstances, can change both their present and future,” says Pavel Potapov, General Director of Electrolux in Russia.

Project pages (in Russian): Voknakte and Electrolux Russia

ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

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Electrolux celebrates 100-year anniversary with action plan for sustainable living and funding for Food Foundation

Paris, France · 29 August 2019 ·  Electrolux celebrates 100-year anniversary with action plan for sustainable living and funding for Food Foundation


Sweden’s Electrolux today introduced the Better Living Program, a plan to enable better and more sustainable living for consumers around the world through 2030. With bold targets focusing on better eating, better garment care and a better home environment, the initiative widens the scope of Electrolux commitment to sustainability and enables the company and its brands to contribute in a meaningful way on key global challenges.

The original link can be found below.

“At Electrolux we take a lot of pride in the way our appliances have helped shape hundreds of millions of people’s home lives for the better over the past 100 years. At the same time, the way all of us live our lives today also poses a great challenge for a sustainable future. As a global leader in home appliances, Electrolux has a tremendous opportunity to eliminate barriers that are keeping consumers and the industry from making sustainable choices,” said Jonas Samuelson, CEO at Electrolux. “That’s where the Better Living Program comes in: it’s a to-do list which sets the direction for our company on a global level. Everything, from product development to the way we do business and communicate with consumers, will be impacted by this.”

Four new 2030 targets have been defined, aligned with the United Nations Sustainable Development Goals and integrated with Electrolux overall sustainability strategy:

  •  Make sustainable eating the preferred choice
  •  Make clothes last twice as long with half the environmental impact
  •  Make homes free from harmful allergens and pollutants.
  •  Make our business circular and climate neutral.

As a first action, the company intends to annually fund the Electrolux Food Foundation until 2030, with an expected total of SEK 100 million. The additional funding will contribute to making sustainable eating the preferred choice as the foundation supports employee and partner initiatives. For example, by 2030 the Food Foundation seeks to offer education for children and culinary training programs for unemployed and professionals to at least 300,000 people, and support millions of people in need through global and local programs and partners.

The Better Living Program will drive and put the spotlight on at least 100 actions which give a significant and direct contribution to its 2030 targets. These actions, which can be within the scope of the company’s regular business as well as run through external partnerships and spearhead initiatives, will be presented continuously on www.betterlivingprogram.com.

Widening the scope of sustainability

Launched to coincide with the company’s 100-year anniversary on August 29, the Better Living Program means Electrolux – which has been ranked as an industry sustainability leader by multiple independent organizations – is taking an even more holistic approach to sustainability.

Electrolux sustainability efforts have primarily focused on its operations and supply chain in society (which account for 15% of the company’s climate impact), and the energy consumption from use of products (which accounts for 85%). These remain key focus areas and – with the new target to become circular and climate neutral – Electrolux will maintain a strong approach to manage the company’s direct and indirect environmental impact.

“Now, with the Better Living Program, we’re also committing to drive change in the major usage areas of our products. While more complex to measure, it’s clear that how we all preserve and prepare food or care for our clothes, for example, significantly impacts the environment,” said Henrik Sundström, Head of Sustainability Affairs at Electrolux. “With the targets of the program, we’re strengthening Electrolux ambition to develop solutions that enable sustainable choices in the day-to-day. We also want to engage with consumers on a deeper level to provide inspiration and information.”

This new commitment will be reflected in an updated version of the company’s full sustainability framework, which will be presented later this year together with new targets relating to other relevant sustainability issues, such as an increased use of recycled materials.

Validated by consumer research and science

The relevance of the four 2030 targets within the Better Living Program has been validated by a recent survey – the Better Living Report – which was commissioned by Electrolux to explore consumer attitudes and challenges when it comes to sustainable living.

Make sustainable eating the preferred choice

With approximately 30% of global climate emissions coming from production of food and a third of all food produced going to waste, Electrolux will work to enable more consumers to store, cook and eat food in a way that benefits both people and planet. Furthermore, even though the bulk of the food industry emissions come from animal products, only 1 out of 5 consumers see the significance of plant-based food for more sustainable eating according to the report.

Working towards this target, Electrolux will accelerate its leadership in food preservation solutions that help reduce food waste, and develop cooking solutions that increase the ease and attractiveness of sustainable food choices.

Make clothes last twice as long with half the environmental impact

Fashion is another industry with a significant climate impact. Taking care of clothes to extend their life drastically reduces the carbon footprint. However, while 7 out of 10 consumers agree that this is the most important choice for sustainability in this area, only 3 out of 10 wash at lower temperatures or wash less frequently.

Working towards this target, Electrolux will continue to improve fabric care technology to increase the longevity of clothes and to reduce water and energy consumption. The company will also partner with stakeholders such as the clothing and detergent industry, to drive innovation and inspire consumers to adopt more sustainable care habits.

Make homes free from harmful allergens and pollutants

Indoor air pollution can be up to five times higher than outdoor air pollution and is a significant health hazard according to the World Health Organization. But while almost 8 of 10 consumers believe indoor air quality is important, half of these feel they lack the tools to act upon it, the Better Living Report showed.

Working towards this target, Electrolux will accelerate development of sophisticated air and climate solutions that optimize indoor air. Another opportunity is to explore new ownership models that enable more consumers to improve their home environment.

Make our business circular and climate neutral

Sustainability has been an integral part of Electrolux strategy for many years. The new target means committing to zero carbon emissions from Electrolux facilities around the world. It also means striving for circularity in everything we do. To this end, Electrolux will focus on developing circular business models and product designs that improve overall resource efficiency.

Working towards this target, Electrolux will significantly increase its use of renewable energy, for example by installing solar panels throughout its facilities. Exploring opportunities for circularity, the company will also aim for zero waste to landfill from factories, and drive a project aiming to develop a fully recycled and recyclable concept vacuum cleaner.

For further information, please contact:

Electrolux Press Hotline, +46 8 657 65 07.

Images

The original article can be found on the Electrolux news page.


ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

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News FeedThePlanet - Blog National FeedThePlanet Country

Silver Spoon Hospitality Academy hosts Graduation for Sustainability Course

Paris, France · 13 December 2019 · Silver Spoon Hospitality Academy hosts Graduation for Sustainability Course 

On August 5-13 the Silver Spoon Hospitality Academy in Namibia hosted it’s 2nd wave of graduation for over 20 students of Worldchefs’ sustainability course.

In regards to the course, instructor Terry Jenkinson, said: 

“The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia, have been active in creating an awareness of the importance of Biodiversity, conserving natural resources and making the most of products indigenous to our country.

The students who participated in the curriculum have a better understanding of what we have been teaching as well as anew found respect for ensuring long term sustainability of our natural resources. The Students have implemented a strict recycling and separation of waste program at the Academy, they are also working towards the development of a vertical indoor garden. We were fortunate to have a handful of students in this intake that are active in sustainable projects in the home environment.”

Images: 

To learn more about Worldchefs’ sustainability curriculum, please visit https://www.feedtheplanet.worldchefs.org/Sustainability.

ABOUT WORLDCHEFS 

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

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

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

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, 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.

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

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