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Ten Finalists Announced for Wales’ Top Culinary Competitions

Ten Finalists Announced for Wales’ Top Culinary Competitions

Wales, 4th of February 2022 – Ten chefs will cook off in the finals of Wales’ two premier culinary competitions later this month, with fantastic prizes awaiting the winners.

The prestigious National and Junior Chef of the Wales contests, organised by the Culinary Association of Wales (CAW), will bring together talented Welsh chefs from across Wales and England in the quest of the two coveted dragon winners’ trophies.

The finals will be held at the Welsh International Culinary Championships (WICC), hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.

Former Junior Chef of Wales winner Andrew Tabberner, chef owner of Gaerwen Arms, Gaerwen, Anglesey, will be looking to complete the double in the National Chef of the Wales final, which will be split over two days, February 22 and 23.

Andrew Tabberner, going for the Junior and National Chef of Wales double.

Tabberner joins Matthew Smith, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes and Wayne Barnard, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff, in the line-up as previous finalists.

They will be competing against Thomas Herbert, chef de partie at Lucknam Park Hotel & Spa, Chippenham and Robert Cave, senior sous chef at Rookery Hall, Worleston, Nantwich.

The five chefs will be given five hours to prepare and cook their own four course menu for 12 people, featuring mostly Welsh ingredients. A vegan starter will be followed by a fish dish, a main course using two different cuts of Welsh Lamb and a dessert featuring seasonal fruits, ice cream, chocolate and biscuit or tuille.

Mathew Smith, a previous finalist.

For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes.

At stake in the final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.

The Junior Chef of Wales finalists, on Thursday, February 24, are Katie Duffy, an apprentice at Stradey Park Hotel, Llanelli, Stephanie Grace Belcher, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon,  Falon Bailie, apprentice chef de partie at Foyles of Glasbury, Glasbury, Dalton Cain Weir, head chef at Watson’s Bistro, Conwy and Cai Morris, chef de partie at The Bull, Beaumaris.

The junior chefs will be given three hours to prepare and cook a three course meal for four people, including mostly Welsh ingredients, a seafood starter or fish appetiser will be followed by a main course featuring one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.

Apart from claiming the coveted Junior Chef of Wales title, the winner will have a chance of a lifetime to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with Culinary Association of Wales delegates.

Wayne Barnard, a previous finalist.

The winner will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.

Winners of both competitions will be announced at a the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.

Arwyn Watkins, OBE, CAW president, said: “We are delighted with the number and calibre of entries for both showpiece competitions and look forward to the chefs showcasing their skills in the finals. 

“We are especially pleased to have two female chefs in the Junior Chef of Wales final, reflecting the gender balance in the industry.

“Following the immense challenges faced by the hospitality industry over the past two years, it will be great to welcome chefs back to the Welsh International Culinary Championships.” The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales, Grŵp Llandrillo Menai, Cambrian Training Company, Roller Grill and Ecolab.

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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

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Chocolate Academy’s Cake Decoration & Fondant Art Course Ends in Celebrations

Chocolate Academy’s Cake Decoration & Fondant Art Course Ends in Celebrations

Pakistan, 28th of January 2022- The finale of Chocolate Academy’s Cake Decoration and Fondant Art course ended in celebrations on Wednesday when winners dedicated their win to their trainer and institute.

Cake Decoration and Fondant Art course by Chocolate Academy is an exclusive course designed for the cake art enthusiasts who are trained at the academy for a limited period of time.

It is ensured at the academy that all the participants must master the skills of cake decoration and fondant art under the rigorous training by expert pastry chefs.

In the finale of the recent Cake Decoration and Fondant Art course, expert pastry chefs and owners of famous cake and dessert outlets were invited to judge the art produced by the students.

Pink Pistachio Patisserie & Cafe owner Yasmeen Khan, Dessertery owner Amber Ashiq, Sweet Slice owner Shaliza Adnan, Amavi Senior Pastry Chef Farman, Mocca Café Pastry Chef Aslam, and Dessert Craft owner Tayyaba Nawaz judged the wonderful cake art produced by the participants of the course.

Third position holder Aleema Waqar

As per the results, Aleema Waqar got 3rd position, Samia Bilal got 2nd position, and Bareera Nazo got the first position. All the participants got participation certificates while the winners got cash prizes.

Second position holder Samia Bilal

Interestingly, the topper of the course Bareera Nazo belongs to Dera Ismail Khan and she specially stayed here in Lahore for this course. All the judges and COTHM CEO Ahmad Shafiq appreciated her for her exceptional performance in the course.

First position holder Bareera Nazo

At the end of the ceremony, COTHM COO Zaheer Ahmad presented gift hampers to the judges and thanked them for their precious time.

– END –

For more information, please contact Fraaz Kasuri from the office of Chefs Association of Pakistan (CAP) at office@cap.net.pk

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Fantastic Prizes at Stake as Hunt to Find Best Chefs in Wales is Launched

Fantastic Prizes at Stake as Hunt to Find Best Chefs in Wales is Launched

Wales, 28 of December 2021 – Entries are now open for the prestigious National and Junior Chef of the Wales contests, which will be held at the Welsh International Culinary Championships (WICC) from February 22-24, 2022, at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea.

At stake in the National Chef of the Wales final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.

The Junior Chef of Wales winner will have a chance of a lifetime to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with CAW delegates.

He or she will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.

Entries for both competitions must be received by January 31, 2022. Entry forms may be downloaded from the Culinary Association of Wales (CAW) website https://www.culinaryassociation.wales/competitions.

Sam Griffiths, winner of the National Chef of Wales 2020 contest.

Organised by the CAW, the WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry.

Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales and Grŵp Llandrillo Menai.

To enter the National Chef of Wales contest, which will be held on February 22 and 23, chefs must be of Welsh descent or working or studying in Wales.

Finalists will be selected from the creative menus they submit for a four course meal for 12 people, featuring mostly Welsh ingredients. The starter must be vegan, the second course a fish of their own choice, the main course must use two different cuts of Welsh Lamb and the dessert must feature seasonal fruits, ice cream, chocolate and biscuit or tuille.

Chefs will be given five hours to prepare and cook their dishes. For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes. Nine dishes from each finalist will be served to guests on both days of the final.

The Junior Chef of Wales competition, which will be held on February 24, is open to chefs aged from 16 to 23 on January 1, 2022, who must work or study within Wales.

Finalists will be selected from the menus they submit for a three course meal for four people, including mostly Welsh ingredients. They will be given three hours to prepare and cook a seafood starter or fish appetizer, a main course including one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.

Harry Osbourne, winner of last year’s Junior Chef of Wales contest.

Winners of these two showpiece competitions will be announced at a presentation dinner at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea on Thursday night, February 24.

Arwyn Watkins, OBE, CAW president, said: “The National and Junior Chef of Wales competitions provide the perfect platform for talented chefs to showcase their skills. 

“Looking through the list of previous winners highlights the quality that is needed to become the best in Wales. We are hoping to maintain these high standards and level of interest befitting the premier competitions for Welsh chefs.”

-END-

For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

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Chefs’ Association of Pakistan Inaugurates Sindh & Balochistan Region

Chefs’ Association of Pakistan Inaugurates Sindh & Balochistan Region

Pakistan, 20 of December 2021- Chefs’ Association of Pakistan arranged the inauguration ceremony of its Sindh & Balochistan Region on December 4, 2021 at Arts Council Karachi where new members were also sworn in.

The Chefs’ Association of Pakistan, founded in 2006, is an apolitical and nonprofit organization. Being a proud member of Worldchefs – the global authority on food, CAP is the only national association of chefs in Pakistan that is internationally recognized. It represents the finest chefs, restaurateurs, hoteliers, food & beverage companies, culinarians, educators, learners and other stakeholders of Pakistan’s hospitality, culinary, travel and tourism industries. Currently, the association is operating in 14 cities of Pakistan but, keeping in view the increasing number of skilled and qualified chefs in the country, CAP is gradually expanding its network of offices in other provinces and cities as well. To make its international presence even stronger, CAP is strengthening its National Culinary Team of Pakistan and Young Chefs Team by adding and selecting new players through rigorous competitions and trials. CAP is also promoting the culture of food competitions, gastronomy workshops, and culinary seminars/webinars and different other activities based on the concepts of healthy diet in Pakistan.

For the participants of the event, CAP presented an exclusive ‘Gastronomy Session’ conducted by National Culinary Team of Pakistan (NCTP) Captain Chef Muhammad Raees who traveled all the way from the United States of America (USA) to talk on the art of gastronomy. Culinary students and professionals from different colleges and organizations attended the session and benefitted from Chef Raees’s interactive and informative talk on the future of gastronomy.

Chef Raees talking to the participants at the inauguration ceremony of CAP’s Sindh & Balochistan Region.

The attendees of the event included Ahmed Shafiq (Founder & Secretary General, CAP), Rao Zubair Khan (Chief Patron, CAP), Waqar Ilyas Khan (Senior Vice President – Corporate, CAP), Sabir Ahmed (Executive Director, COTHM Karachi), Usaid Ahmed (Manager Operations, COTHM Karachi), Tehseen Ahmed Qazi (Director Operations, COTHM North Nazimabad).

In his address, Ahmed Shafiq talked about the future of hospitality industry in Pakistan and across the world. He briefed the participants about the role of Chefs’ Association Pakistan and invited all the chefs in the country to become a member of the association. He appreciated the chefs from the Sindh and Balochistan Region for attending the event in such a big number. He announced that CAP would develop a team of young chefs from Karachi as well for international culinary competitions.

Participants at the inauguration ceremony of CAP’s Sindh & Balochistan Region.

Waqar Ilyas Khan talked about the useful benefits of Chefs’ Association of Pakistan for the newcomers from the Culinary Industry. He said that the association would guide its member chefs in the Corporate Sector as well and help them make their professional life even better.

Sabir Ahmed welcomed all the new members of CAP in Karachi and vowed that COTHM Karachi would always work on the frontline for the cause and interest of Chefs Association Pakistan.

At the end of the event, memberships of Chefs’ Association of Pakistan were awarded to the professional and celebrity chefs working in Sindh & Balochistan Region.

– END –

For more information, please contact Fraaz Kasuri from the office of Chefs Association of Pakistan (CAP) at office@cap.net.pk

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Welsh Chefs’ Partnership with College Group Celebrates Decade of Success

Welsh Chefs’ Partnership with College Group Celebrates Decade of Success

Wales, 15 of December 2021 – A successful partnership between the Culinary Association of Wales and Grŵp Llandrillo Menai spanning a decade has been celebrated with the signing of a new agreement.

The agreement will see the Junior Culinary Team Wales, which flies the Welsh flag in competitions around the globe, continue to be based at the Grŵp’s campus in Rhos-on-Sea where team manager Michael Evans is a lecturer.

Under the agreement, Grŵp Llandrillo Menai provides a base, sponsorship and a coach for the junior team, which comprises talented chefs aged 23 years and under.

The partnership began in 2011 when the Junior Culinary Team Wales was re-formed for the Culinary Olympics in Germany the following year. 

The team has gone on to represent Wales in style, including achieving silver and bronze medals at the Culinary Olympics last year. Next up for the young chefs is the Villeroy & Boch Culinary World Cup in Luxembourg in November 2022.

The CAW’s link with Grŵp Llandrillo Menai dates to 2006, when it hosted the Welsh International Culinary Championships (WICC) for the first time. The three-day event, which attracts top chefs from across the UK and around the world, is now a firmly established fixture at the college and is due to be held from February 22-24. next year.

CAW president Arwyn Watkins, OBE, said: “We are delighted to renew our valued partnership with Grŵp Llandrillo Menai for another year and look forward to staging the Welsh International Culinary Championships 2022 there, after a two-year absence due to the pandemic.

“Chefs selected for the Junior Culinary Team Wales squad have an exciting year ahead as they prepare to compete at the Culinary World Cup in Luxembourg, one of the top two international competitions for chefs from around the globe.

“The junior team holds the key to the future and hopefully many of the young chefs will progress to the senior team to compete at the highest level on the world stage.”

David Owen, Assistant Principal of Grŵp Llandrillo Menai, said: “We are delighted to continue our support for the Junior Welsh National Culinary Team, which has been promoting and nurturing the nation’s young talent for nearly 20 years. 

“Members of the team, many of whom have been Grŵp Llandrillo Menai hospitality and catering students, have competed in a number of competitions across the globe, including the Culinary Olympics and Culinary World Cup. They have even served St Davids’ Day canapes at Number 10 Downing Street!

“The evolution of a talented junior team, managed by Michael Evans, is a positive step towards the future of culinary skills in Wales, not only showcasing their talents but also the best of Welsh produce.”

Any young chef interested in joining the Junior Culinary Team Wales is asked to contact office@culinaryassociation.wales

Feature photo: Culinary Association of Wales president Arwyn Watkins, OBE (left) with Grŵp Llandrillo Menai’s assistant principal David Owen and Junior Culinary Team Wales manager Michael Evans.

-END-

For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

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Honoring the Legacy of Chef Dr. P Soundararajan

Worldchefs is deeply saddened to hear of the sudden loss of Dr. Chef P Soundararajan. Chef Soundararajan was a visionary leader in our community and beyond, a cherished mentor, and an instrumental supporter of Worldchefs’ mission.

As an Honorary Life Member of Worldchefs and in his role as founder General Secretary of the Indian Federation of Culinary Associations, Chef Soundararajan dedicated himself to the industry. Known for his tenacity and compassion, his extraordinary contributions to the culinary profession will endure.

A native of Coimbatore, Chef Soundararajan studied mathematics and statistics at the University of Madras before pursuing a Catering and Hotel Management degree from the Institute of Hotel Management – Chennai.

Over more than four decades, Dr. Soundararajan honed his skills as a professional chef, mentor, and speaker. His career began at The Ashok, a part of the Taj Group of Hotels, where he trained under the French Chef Roger Moncourt. He was assigned to Catering for the prestigious Asian Games, cooking for close to six thousand athletes every day.

“The Prime Minister’s Chef!” was his first major success, being appointed as the “Chef” in charge at the Official State House of the Prime Minister in New Delhi. Here he prepared all the state banquets hosted by the Prime Minister and the Vice President of India, cooking for more than 40 heads of state, including Nelson Mandela, K P. Bhattarai, and Maumoon Gayoom.

Seizing an opportunity to expand his culinary skills, Soundararajan joined the Ashok Kovalam Hotel at Thiruvananthapuram and trained in Royal Cuisine from some of the best master chefs of the Travancore Kingdom. In 1984, he worked as a chef at Kanishka Hotel and gained tremendous knowledge and experience working with Chef J M. Chaudhuri.

He served as Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading lifetime holiday company with 50 resorts across the country, from 1997 to May of 2019.

A renowned member of the culinary community in India, Chef Soundararajan was awarded an Honorary Doctorate by Vels University, presented by the former President of India, Dr. A P J. Abdul Kalam. He was the recipient of the prestigious National Award from the Ministry of Tourism, the Golden Star Award from the South India Culinary Association, and also represented India in the Bocuse d’Or global competition.

Dr. Soundararajan received Certification in World Cuisine from the Culinary Institute of America and a fellowship from St. Nicholas University, Louisiana. Nominated to represent India as a member of Worldchefs Education Committee, he spearheaded sustainability initiatives, and lent his expertise to the first Worldchefs Global Hospitality Certification program, participating in the Worldchefs Certification Pilot Program in India. He was also a Worldchefs Certified Judge.

We thank Chef Soundararajan for a lifetime of remarkable contributions to our profession. He will be missed, and his memory will be honored by all those whose lives he has touched. His legacy continues with the next generation of industry leaders who will carry his torch forward.

We offer our deepest condolences to his family and friends.

Worldchefs President, Thomas A. Gugler, shares a message of farewell after the passing of Dr. Chef P Soundararajan:


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Alan Coxon is Presented with the Ambassador of Taste for Global Gastronomy 2021″ Gold Award.

It is with pleasure and honour to announce that Chef Alan Coxon has been awarded an “Ambassador of Taste for Global Gastronomy 2021” Gold Award.

The ceremony was held this week in Athens, Greece, where Alan also managed to mix business with pleasure and find time to feast upon its rich history whilst indulging in his long standing pleasure and interest in food archaeology.

The “Ambassador of Taste for Global Gastronomy 2021” “Gold Award” will be carried with pride in his attempts to continue supporting chefs and food sectors, culinary heritage, traditions, cultures and global gastronomy in all the destinations where he may be allowed to travel in 2021.

Mr. Alan Coxon receives the honorary title by the founder of the Ambassadors of Taste for the Global Gastronomy® organization (Ambassadors of Taste® global guide) Mr. Philip Koutras (Photo Credit: greektastebeyondborders)

The business world is currently suffering due to the Covid Virus, and non more so than the hospitality and tourism sectors.

Alan believes there will be a great need to support the industry morally and physically in its rehabilitation, whilst motivating young upcoming chefs looking to develop knowledge and skills that are desperately needed to see the sector into the next generation.

Alan says that “We need to implement and develop job security, stability, career progression and above all, hope for the future of the industry. Amidst all this we need to ensure global traditions are embraced and nurtured for the enjoyment and benefit of all”.

Please click here for additional information about the Ambassador of Taste for Global Gastronomy 2021. 

Hear more from Alan, listen to #worldonaplate:

https://latest.worldchefs.org/podcast/episode-14-historys-recipe-book-with-alan-coxon/

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