Category: National

Welsh Chefs Appoint National Sustainability Champion

Post author By Anand
Post date June 5, 2019

Paris, France · 5 June 2019: Welsh Chefs Appoint National Sustainability Champion

The Culinary Association of Wales has appointed a National Sustainability Champion to take forward Worldchefs initiatives across Wales to inspire sustainable food consumption.

Donna Heath, a hospitality training officer at award-winning work-based training provider Cambrian Training Company in Welshpool, is looking forward to her role which will see her work closely with schools, colleges and businesses.

She will promote and implement the Worldchefs Feed the Planet programmes, which include the Food Heroes Challenge, Food Waste Challenge and the Sustainability Curriculum.

Feed the Planet aims to inspire sustainable food consumption among communities and professionals and to support people in need through emergency relief, food poverty alleviation and education. Founded by Worldchefs, the initiative is run in partnership with Electrolux and AIESEC.

Worldchefs is promoting the programmes because one third of the food produced around the world currently goes to waste while 800 million people go to bed hungry.

The Food Heroes Challenge is a chef-driven education project for children. Using a toolkit developed through the UNICEF sustainability initiative, World’s Largest Lesson, schoolchildren, aged between eight and 12, are taught sustainable eating habits.

The initiative is designed to help inspire the next generation to eat sustainably. The

70-minute workshop includes activities, videos, workbook materials and a Food Hero award.

The Sustainability Curriculum involves a series of seven, two-hour workshops developed by Worldchefs to explore in detail the topics of food, energy, water and waste on a global, regional and local level. The curriculum is targeted at businesses and culinary colleges.

The Food Waste Challenge is designed to help businesses identify how they can reduce their food waste and set targets to work towards.

“My role is to raise awareness of these three initiatives across Wales,” said Donna, 33. “I am now in the process of contacting primary schools to gauge interest in the Food Heroes Challenge.

“By creating the resources in both English and Welsh, we have made it possible for schools to deliver the Food Heroes Challenge themselves, or we are happy to visit the classroom.

“Having a seven-year-old daughter, Amy, I am passionate about sustainability and making children responsible for their future. Sustainability is a very hot topic with the global debate about climate change and reducing plastic waste.”

Arwyn Watkins, OBE, Culinary Association of Wales president, said the association was taking the lead to increase engagement from chefs, educational establishments and Welsh Government policy leads in the Worldchefs Feed the Planet programmes in Wales.

“We have followed up the call to action from Worldchefs by appointing Donna as our National Sustainability Champion and she is now putting in place a process to roll out the Food Heroes Challenge to a limited number of schools in Wales,” he added.

“This will be our pilot year to help deliver on the World’s Largest Lesson and our members are being encouraged to support Donna to roll out this initiative in their local communities.”

Wales-based schools, businesses or colleges interested in finding out more about the Worldchefs Feed the Planet programmes are asked to contact Donna on 01938 555 893 or email [email protected].

Donna Heath, CAW’s National Sustainability Champion.

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.

For more information on Feed the Planet initiatives, visit www.howtofeedtheplanet.com.

News Press Releases National Country Without Borders

WCWB Americas in Aid 2019 Promotes a Chef's Social Responsibility

Post author By Anand
Post date April 9, 2019

Paris, France · 9 April 2019: WCWB Americas in Aid 2019 Promotes a Chef’s Social Responsibility

World Chefs Without Borders (WCWB) recently held Americas in Aid 2019 in conjunction with host American Culinary Federation (ACF) Tampa Bay Chapter in Florida, USA.

As part of the WCWB Chef’s Social Responsibility, the first event was held at St. Vincent de Paul Community Kitchen in Clearwater. ACF National President Stafford DeCambra joined the WCWB Committee Members, ACF Tampa Bay Chapter members and Fort Harrison chefs to serve over 250 meals at the shelter. The chefs also distributed take away meal packs and dental hygiene kits donated and organized through the ACF Tampa Bay Chapter.

The Americas in Aid 2019 Fundraiser Dinner held at Fort Harrison Hotel featured global and regional specialties prepared by all the visiting WCWB, ACF Tampa Bay Chapter and Fort Harrison chefs who volunteered for this event. The Dinner raised US$40,000 for WCWB and will provide necessary assistance for those in need and requiring disaster aid relief. Special recognition goes to Global Power & Gas for their considerable financial contribution.

ACF Tampa Bay Chapter President Rene Marquis CEC, CCE, CCA, AAC, stated, “The ACF Tampa Bay Chapter has had a humbling experience by having WCWB visit our area. It has been an amazing week and we look forward to any more opportunities that may come our way.”

WCWB Chairman Willment Leong stated, “Chefs all over the world are encouraged to consider a Chef’s Social Responsibility (CSR) by volunteering their skills in local communities and joining us abroad for aid and relief efforts whenever possible. Together, we can make a difference and set an example for all chefs world-wide.”

Worldchefs President Thomas Gugler stated, “It was a great experience to once again work together with WCWB and all the chefs who participated in Americas in Aid 2019. On behalf of Worldchefs, I would like to thank the WCWB Committee members and ACF Tampa Bay Chapter members with special recognition to President Rene Marquis for hosting and organizing these events.”

ABOUT WORLD CHEFS WITHOUT BORDERS

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by Worldchefs. Our mission is to support and mobilize our global network of volunteer chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. To learn more and to donate to our projects, visit: www.worldchefswithoutborders.org.

For additional information, contact Willment Leong, WCWB Chairman, at [email protected].

News Press Releases National

European Presidents Forum 2019 Concludes in Mechelen, Belgium

Post author By Anand
Post date March 29, 2019

Paris, France · 29 March 2019: European Presidents Forum 2019 Concludes in Mechelen, Belgium

The European Presidents Forum was held in Mechelen, Belgium, 24 – 25 March, 2019. Presidents and chefs from across the European continent convened to shape collective goals for gastronomy and the culinary profession in Europe and around the world.

The Forum opened with remarks from Frank Fol, president of The Mastercooks of Belgium, Ben Weyts, Flemish Minister for Tourism, and an address by Worldchefs President Thomas Gugler. Continental Directors Neil Thomson, Alain Hostert, and Domenico Maggi presented on regional projects, and representatives of each respective national association delivered individual country reports over the course of the two-day event.

Young Chefs had the opportunity to attend a “Field 2 Fork” study tour. Following, they prepared a lunch using farm produce alongside a team of Belgium’s Young Masters, led by Global Chefs Challenge gold medalist Sam Van Houcke. Fol, also Chairman of the Young Masters, noted that “the association views the participation of the next generation of chefs as an important part of the program in Mechelen.”

The Forum also included a gala dinner hosted by Salons van Dijck and prepared by Mastercooks Axel Colonna-Cesari of Restaurant Centpourcen and Bart De Pooter of Retaurant Pastoralehe. The meal featured full pairings designed by Master Beer Sommelier Sofie Vanrafelghem.

Congratulations to Chef Fol on receiving a Worldchefs Presidents Medal in Mechelen, awarded by President Thomas Gugler, to recognize his leadership and commitment to the profession.

Worldchefs extends sincere appreciation to each attendee for their contributions to the Forum’s international dialogue and the culinary community at large. This Worldchefs gathering was a key opportunity to unite influential voices in the industry, with European countries representing half of Worldchefs national association membership.

Special thanks to The Mastercooks Belgium, The Young Masters, Tourism Flanders, and Meet in Mechelen for organizing a fantastic 2019 European Presidents Forum.

Thank you as well to Mechelen Mayor Bart Somers, the Lamot Conference and Heritage Centre, Het Anker Brewery, and BelOrta for their valued participation.

To view event photos, visit our Flickr page here.

The next Worldchefs Asian Presidents Forum will be held in Thailand on 26 May, 2019.

Early Bird Registration is now open for the 2020 Worldchefs Congress & Expo in St. Petersburg, Russia. To learn more and to register now, visit www.worldchefscongress.org.

Photo credit: Kueng-Ming Khaou and J.Rochette

ABOUT WORLDCHEFS

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

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.

National Country Competition News Press Releases

Congratulations to Participants of the 11th International Culinary Competition of Southern Europe in Thessaloniki, Greece

Post author By Anand
Post date March 11, 2019

Paris, France · 11 March 2019: Congratulations to Participants of the 11th International Culinary Competition of Southern Europe in Thessaloniki, Greece

After four days of cooking, tasting and judging, the winners of the Best Chef of the Year, Student of the Year, Team of the Year and Best School of the Year were announced on Monday, in a festive atmosphere, at the closing ceremony of the 11th International Culinary Competition of Southern Europe.

The Competition took place within the 28th International Exhibition for Food, Beverages, Machinery Equipment and Packaging, Detrop, from March 1 to March 4, 2019, at Pavillion 16 of Thessaloniki International Exhibition and Conrgress Centre, HELEXPO.

This year there were 540 participations of distinguished Chefs and students (a record number for the history of the Competition) from 22 countries, that competed in 30 categories and were evaluated by 6 Greek and 17 international Judges.

The Best School of the Year Trophy was awarded to INTERCOLLEGE CULINARY ARTS from Cyprus, the Best Chef of the Year Trophy to Mr. Kaloyan Kalev from Bulgaria, the Best Student Chef of the Year Trophy to Alexis Callas from Cyprus, the Student Pastry Chef of the Year Trophy to Michalis Sarafidis from Greece and the Team Grand Prix to the team from Iceland.

“With participations from Serbia, Taiwan, Iceland, Cyprus, Turkey, Ukraine and many other countries, we are glad to see the Competition’s development through the years and its international recognition. Some of the best Chefs from around the world are gathered in order to share experience and knowledge”, mentioned the president of the Organizing Committee, Mr. Gkotsis.

The Organizer of the Competition, The Chefs Association of Northern Greece, would like to congratulate the participants that managed to impress the demanding Judging Committee with their skills and creativity, but also for their high standards and excellent attitude during the competition.

The Association would also like to thank the distinguished Chefs of the Judging Committee,the co-organizer TIF HELEXPO, our supporters, the culinary schools that joined us, as well as the members of the Chefs Association of Northern Greece for their valuable help and support.

ABOUT WORLDCHEFS

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 WorldchefsAcademy 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.

News National Country

Worldchefs Mourns the Loss of Chef Vincent Bossotto

Post author By Anand
Post date March 11, 2019

Paris, France · 11 March 2019: Worldchefs Mourns the Loss of Chef Vincent Bossotto

A message from Norbert A. Schmidiger

A year after Chef Paul Bocuse, another great chef has left us. Chef Vincent Bossotto was a respected professional in our Chef de Cuisine family. As both a member of the Board of Directors and a long-time President of the Swiss Chef Society, he was a leader in the Swiss national association of chefs.

Many national and international honors have been presented to him. As the appointed Swiss delegate, he participated in biennial Worldchefs Congresses. As a member of the Swiss Culinary National Team, in 1972 and 1984 he helped achieve success in the IKA Culinary Olympics.

In 1972 he was awarded lifetime Honorary Membership to Worldchefs, the highest award Worldchefs can bestow on an individual member to recognize sustained contributions of extraordinary merit to the organization.

Vincent was a warm and friendly professional colleague. We will keep him always in the best memory and honored in our thoughts.

Norbert A. Schmidiger

Past Treasurer of World Chefs

Past Secretary of the Swiss Chefs Society

ABOUT WORLDCHEFS

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 WorldchefsAcademy 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;

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.

National News

Koppert Cress introduces Sweet Peeper!

Post author By Anand
Post date December 5, 2018

Koppert Cress introduces Sweet Peeper! Sweet Peeper goes perfectly with both hot and cold dishes such as soups and salads. It takes dishes to the next level thanks to its high creative value and good bite in combination with the long-lasting, simple, dry, and bittersweet taste. The yellow leaves and pink/red shoots add an extra dimension to the dish while giving a nod to its origin: the sweet potato. In addition to the leaf, you can also use the pickled shoots as a fine addition to salads and sandwiches.

The sweet potato was originally discovered in Mexico, though in contrast to what the name would suggest, it is not related to the potato. Instead of starch, the sweet potato contains inulin which takes longer to digest. This makes it healthier for diabetes patients. We carefully select and package the sweet potato’s shoots, which are normally used for multiplication.

Koppert Cress is constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. Products that meet the increasingly stringent demands of restaurants across the globe. Cresses are freshly germinated seedlings of 100% natural aromatic plants. These plants provide freshness and intensity of taste and aroma that is almost exclusively found in young plants.

Cod | Lobster | Sweet Potato Crème | Sweet Peeper| Salicornia Cress / Edwin van den Heijkant (Bowery Restaurant – Hilton Schiphol)

Red Mullet | Fennel Salad | Sweet Peeper | Sea Fennel | Salty Fingers / Edwin van den Heijkant (Bowery Restaurant – Hilton Schiphol)

News National

Junior champions gunning for National Chef of Wales title

Post author By Anand
Post date December 5, 2018

Two Junior Chef of Wales champions will be competing to add the coveted National Chef of Wales title for 2019 to their list of achievements when the semi-final heats are held in January.

Following a bumper entry for both competitions, 10 chefs have been selected for the National Chef of Wales semi-final heats at Coleg Ystrad Mynach, Hengoed Campus on Monday, January 14.

They include Arron Tye, 23, from the Grosvenor Pulford Hotel and Spa, Chester who won the Junior Chef of Wales title in February and Andrew Tabberner, 26, head chef at The Bull, Beaumaris who was junior champion in 2015.

Returning to the 2019 competition after being finalists this year are Matthew Smith, 35, form Lake Vyrnwy Hotel, Llanwddyn; Gavin Kellett, 33, from Crickhowell and Matthew Ramsdale, 26, from the Chester Grosvenor, Chester.

The other semi-finalists are: Sam Ricketts, 24, Llandudno Bay Hotel, Llandudno, Sam Griffiths, 24, from the Chester Grosvenor, Carl Cleghorn, 32, Celtic Manor Resort, Newport, Luke Henley, 32, private chef from Cardiff and Wayne Barnard, 36, from Pier 64, Penarth.

Eleven chefs will contest the Junior Chef of Wales semi-final heats at NPTC Group of Colleges in Newtown on Monday, January 7.

Oliver Thompson, 20, from The Bull, Beaumaris, a finalist in this year’s competition, returns with a second bid for the title and is joined by workmate Lee Millington, 21.

The other finalists are: Calum Smith, 17, and James Jarvis, 18, from Shrewsbury College, James Whalley, 22, from Tyddyn Llan, Llandrillo, George Woodhead, 21, from Coast Restaurant, Saundersfoot, Thomas Martin, 22, from Holm House Hotel, Penarth, Daniel Britton, 21, from Celtic Manor Resort, Newport, Thomas Herbert, 21, from Lucknam Park Hotel, Colerne, Joshua Morris, 22, from Atlantic Hotel, Porthcawl and Sion Hughes, 20, Carden Park, Chester.

In both competitions, the chefs will be given three hours to cook and serve up a three-course menu for four people. They must use a majority of Welsh products, which will form part of the marking schedule for judges.

National Chef of Wales competitors will cook a starter suitable for vegans, a main course using two different cuts of Welsh Beef and a dessert including chocolate as the main ingredient.

The Junior Chef of Wales competitors will cook a menu with a starter suitable for vegans, a main course using Welsh Lamb and a dessert including Welsh honey.

The winners and three highest scoring runners up in each competition will qualify for the finals to be held at the Welsh International Culinary Championships (WICC) at Grŵp Llandrillo Menai, Rhos-on-Sea next February.

The finals of both competitions will be held on Thursday, February 28, the last day of the three-day WICC.

The National Chef of Wales winner will be invited to a study tour hosted by Koppert Cress in the Netherlands and will receive a set of engraved F. Dick Knives and £250 worth of Churchill tableware.

Awaiting the Junior Chef of Wales winner is an all-expenses-paid visit to the World Chefs Congress 2020 with the Culinary Association of Wales where he will be part of the Worldchefs Young Chefs Club.

In addition, he will be invited to a study tour hosted by Koppert Cress in the Netherlands, receive a set of engraved F. Dick Knives and be seeded through to the semi-finals of the Young National Chef of the Year contest organised by the Craft Guild of Chefs.

To qualify for the competitions, chefs must be of Welsh descent or work or study in Wales. National Chef of Wales entrants must be over the age of 23 and Junior Chef of Wales competitors must be between the ages of 17 and 23 years on February 1, 2019.

Arwyn Watkins, Culinary Association of Wales president, said: “We are delighted that so many Welsh chefs, both from within and outside of Wales, have entered the competitions.

“The calibre of entries is very impressive and it’s healthy for the association to see several new names in the semi-final heats. These competitions provide a perfect platform for the best Welsh chefs to showcase their talent and skills.”

The WICC are organised by the CAW and main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castell Howell, Harlech Foods, Churchill, Koppertcress, Dick Knives, Roller Grill, MCS Technical Products and Major.

Picture captions:

Andrew Tabberner, Junior Chef of Wales winner in 2015, is going for the double.

Arron Tye bidding to add the National Chef of Wales title to his accolades.

Matthew Smith, National Chef of Wales semi-finalist.

Matthew Ramsdale, National Chef of Wales finalist.

Gavin Kellett, National Chef of Wales semi-finalist.

Oliver Thompson, Junior Chef of Wales semi-finalist,

Thomas Martin, Junior Chef of Wales semi-finalist,

News Blog National Country

World Heritage Cuisine Summit @ Food Festival

Post author By Anand
Post date September 27, 2018

The World Heritage Cuisine Summit & Food Festival is taking place in Punjab, India from October 12 to 14, 2018

“Chefs have the power to create a new global conversation about food and translate the SDG’s into accessible everyday actions“

Chefs bridge the gap between farm & fork – influencing what we grow, what what we put on our plates and how we thing and talk about food. If Chefs take a lead on sustainability issue – such tackling food waste and sustainable sourcing – diners, farmers, business and even government will follow. Through their networks chefs have the power to curate a new global conversation about food and translate the United Nations Sustainable Development Goals (SDGs or Global Goals) into accessible, everyday actions in our kitchens, classrooms and communities.

National News

Worldchefs will be at the Bocuse d’Or 2019 Grand Finale !

Post author By Anand
Post date September 26, 2018

Worldchefs will be at the Bocuse d’Or 2019 Grand Finale !

Worldchefs takes you on a history trip of the Bocuse d’Or!

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs. It takes place at the heart of Sirha, a professional tradeshow dedicated to food service and gastronomy in Lyon, France.

The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet.

30 years after its creation, faced with the increasing number of nations who want to take part in the prestigious contest, the Bocuse d’Or inaugurated in 2007 the concept of pre-selection events by introducing the continental events: Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia, that became Bocuse d’Or Asia-Pacific in 2014 and now includes Australia.

These events are actual continental finals and aim to select the 24 countries that will reach the prestigious final. The Bocuse d’Or award is given at the end of the grande finale which takes place every two years in January during Sirha in Lyon. More than an isolated event, the Bocuse d’Or now features nearly sixty national and continental contests over a two-year cycle, all leading to the culmination in the world final that is invariably held in Lyon, France.

News Blog National

Dilmah's philosophy: "Business as a Matter of Human Service"

Post author By Anand
Post date September 26, 2018

Dilmah’s philosophy: “Business as a Matter of Human Service”

Dilmah Tea is one of Worldchefs’ Premium Partner and we are proud to share with you their philosophy! Dilmah Conservation firmly believes in the importance of making a conscious effort to uphold Dilmah’s founding vales to both society, and the environment through its work; such as, Dilmah’s most recent proactive engagement in hosting an inaugural forum on “Climate Reality”; where International and Sri Lankan experts shared their practical options for climate innovation and adaptation for both urban and rural settings.

Read more about our conservation efforts, here:https://www.dilmahconservation.org

#ThisIsWorldchefs

#DilmahTea #TeaInspired #TeaGastronomy #LoversofTea #NoCompromiseonTaste

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