Category: National

Worldchefs prepare 12,000 meals for Ayeyarwady Delta tour

Post author By Anand
Post date May 30, 2018

Renowned chefs will host a charity gala on Saturday, June 9 to raise funds for an initiative to feed thousands of people living in the Ayeyarwady Delta.

Organized by World Chefs Without Borders and Myanmar Chefs Association (MCA), the five-course dinner at Pullman Hotel Yangon will launch a campaign to mark the 10th anniversary of Myanmar worst recorded disaster, Cyclone Nargis.

Seventy chefs from 24 countries traveling to Myanmar at their own expense and donating 1,000 euros each will cook 4,000 meals for passersby outside Shwedagon Pagoda’s south entrance at 6am on June 10.

The following morning the chefs will board a cruise ship to the delta, where they will donate some 8,000 meals and 8,000 aid bags to people affected by the cyclone. MCA has a history of helping people in the region—especially in the aftermath of the cyclone, when it donated fishing boats and helped build a shelter.

In addition, about 150 orphans will be given school bags and equipment, the group’s dentist and doctor will visit a local hospital, and all of the cooking utensils—10 gas burners, 20 pots, stirring spoons—will be donated to local communities.

MCA president Oliver E. Soe Thet also hopes to release thousands of native fish in the rivers in order to boost the local ecosystem. Other top chefs presenting courses in the gala and joining the cruise include Singaporeans Tony Khoo and Louis Tay, Kam Kui Mak from Hong Kong, and Philippine pastry chef Buddy Trinidad.

Tickets to the charity gala cost US$100 before 30 May and $125 after 30 May. Buy 10 tickets and get one free. Contact the Myanmar Chefs Association on 01 501 123 or Ma Kay Khaing at [email protected]

News Press Releases Blog Company / Partner National

Worldchefs is happy to share with you all the latest news & trends of the profession, let’s see how Gastronomixs enables chefs to stay ahead of the game!

Post author By Anand
Post date May 30, 2018

Worldchefs is happy to share with you all the latest news & trends of the profession, let’s see how

GASTRONOMIXS ENABLES CHEFS TO STAY AHEAD OF THE GAME

The online brainstorming partner for chefs has been launched in Ireland & The UK!

Over the last six years, the team from Gastronomixs.comhas worked together with professional chefs from around the world to build anenormous databaseof culinary knowledge and inspiration. The goal is to promote a global reference work created for and by chefs.More than 20,000 chefsare currently working with this online tool, which contains thousands of recipes from all types of cuisines. The global rollout will be launched in Ireland & The UK. But of course, the platform is available for all English speaking chefs from all over the world!

‘Gastronomixs provides recipes in the form of building blocks

which every chef can use to create endless variations of dishes.’

BUILDING BLOCKS FOR CHEFS

The biggest difference to other sources is that Gastronomixs provides knowledge in the form of building blocks, also calledcomponents. These are not dishes, but preparations of one single ingredient such as smoked potato, fermented carrot, or roast pineapple, which form part of a recipe. Classic preparations and the latest techniques are all conveniently arranged per ingredient on Gastronomixs. Spending hours searching for the perfect recipe or dish is a thing of the past!

One very important point to note is that all components have been made and tested by a team of professional chefs. As a result, Gastronomixs can offer users a highly reliable source of knowledge.

‘In comparison to most recipe sites, all content on Gastronomixs has

been made and tested by professional chefs.’

THE ONLINE BRAINSTORMING PARTNER

Are you looking for a fresh component to complete your dish? Do you want to give one of your most popular starters a unique twist? Have you been tasked with developing a three-course vegetarian menu? Gastronomixs.comis here to simplify the creative culinary process of chefs! Every chef can come here to develop creative recipes using the platform as their online brainstorming partner. By playing with the thousands of components on Gastronomixs, chefs are encouraged in a positive way to think outside the box.

In short the benefits of Gastronomixs:

• New tried-and-tested recipes every week

All recipes have been tried and tested, which saves you a lot of time!

• Available within arm’s reach, anywhere, anytime

We are here whenever you need us, on any screen.

• All culinary inspiration in one place

Chefs and specialists from across the world share their knowledge with you.

• Made for and by professional chefs

We speak the same language and understand the challenges you face.

For just €6 per month or €60 per year, you have full access to the platform. But you can always first try a free two-week accountto see how Gastronomixs can inspire you. Go to Gastronomixs.comand be inspired!

FeedThePlanet News Press Releases Blog National

Training the unemployed for a better future, Worldchefs in partnership with Electrolux and Aiesec are engaged for a better world!

Post author By Anand
Post date May 29, 2018

Founded by Worldchefs, powered by The Electrolux Food Foundation and Aiesec, FEED THE PLANET is extending the successful zero-waste culinary training program for unemployed people to a second location in Brazil. Plans are also in place to launch the program in Argentina, Russia and Egypt in the near future.

With a focus on reducing food waste, the Electrolux Food Foundation launched a culinary training program as a pilot in Curitiba, Brazil, in September 2017.

Since then, 34 people – mostly women – have been trained. Out of the first batch of 18 students, eight have already found new jobs.

“The team in Curitiba – together with our partners Worldchefs and AIESEC – took this sketch of an idea, developed and implemented it in a way that exceeded everyone’s expectations. This has inspired us to replicate the program in other locations,” says Malin Ekefalk, Director of Social Responsibility at Electrolux.

News Blog National Country

Sad day for the Culinary Industry, Worldchefs and ACF is deeply saddened to inform the death of L. Edwin Brown!

Post author By Anand
Post date May 28, 2018

The American Culinary Federation, Worldchefs and the
culinary community have lost of one of our finest leaders and ambassadors.

L.Edwin Brown, HAAC, HHOF, the ACF's first executive director
(1980-1994) passed away on May 25th, 2018, while at home in St Augustine,
Florida!

Brown's impact
on culinarians is profound. He was a driving force in in the effort to
transform chefs from “domestics” to professionals. While an educator
in Pennsylvania, Brown created a three-year, 6,000-hour apprenticeship program
that established a path for students into a culinary career. This program was
adopted by the Army, recognized by the Department of Labor in 1976 and remains
the genesis for modern culinary education.

ACF Board
President Stafford DeCambra, CEC, CCE, CCA, AAC, remembers Brown as a guiding
force for culinarians, himself included. “It wasn't only his passion for
food, for chefs, for cooking and travel that endeared him to all of us. It was
his kindness. He knew everyone's name. He knew the names of their children. And
in turn, everyone knew him. I never went to a competition or event where 'Uncle
Ed' didn't have friends everywhere. Any chef who has ever attended culinary
school owes him a debt.”

Brown was born
in Centre Hall, Pennsylvania, and attended Potter High School, Centre
Hall. He began his career in foodservice at age 17 at The Nittany Lion Inn on
the campus of Pennsylvania State University, State College, Pennsylvania. He
worked in all areas of the inn, receiving room and board and earning enough to
cover tuition. Brown received a bachelor's degree in hotel administration in
1958, and served as the inn's food and beverage manager 1958-1969. He received
a master's degree in education from Indiana University of Pennsylvania,
Indiana, Pennsylvania, in 1977.

Brown's many awards
and honors include ACFEI's Educator of the Year Award, 1977; Howard B. Meek
Award for Hospitality Educator of Year from the Council of Hotel, Restaurant
and Institutional Education, 1979; honorary membership in the Swiss Chefs
Association, 1982; honorary lifetime membership in the German Chefs
Association, 1989; an Antonin Carême award from the Chefs Association of the
Pacific Coast (now, ACF San Francisco Chapter), 1990; and induction into the
Order of the Golden Toque, 1991. In 2000, he was awarded an honorary doctor of
business administration degree from Johnson & Wales University, Norfolk,
Virginia. He received a Distinguished Alumni Award from Indiana University of
Pennsylvania in 2014.

In addition,
Brown traveled with ACF Culinary Team to the Internationale Kochkunst Ausstellung (IKA) in Germany on several
occasions as a support staff member. From 1992 to 1996, he served as
secretary-general of Worldchefs.

Please join us
in honoring and remembering L. Edwin Brown, HAAC, HHOF.

News Blog National Congress

Follow closely the daily Worldchefs' Congress & Expo updates and Exclusive interviews with some of the world’s most influential chefs and hospitality leaders. Download and be inspired today! Don’t be left behind

Post author By Anand
Post date May 18, 2018

Worldchef’s Recipe Podcast with Chef Carroll

Chef Carroll and The Recipe Podcast team travel to
Malaysia for the World Association of Chef Societies biennial Congress 2018.
Listen in to this unique collection of interviews of powerful chefs and
hospitality leaders from around the world.

Episode 01- Worldchef’s Recipe Podcast- Andy Cuthbert

Every 2 years, thousands of Chefs from all over the
world gather to share thoughts, ideas and innovations in the culinary field.
Prominent leaders and Chefs from all over take the stage to discuss the
coming trends and changes in food and cuisine. YOU DON’T WANT TO MISS
THIS! Hear Andy Cuthbert, WorldChefs Congress Chairman tell us about this
once in a lifetime event and how you can get there!

Check it out here : http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&cs_id=18767960&expiration=1526648620&hwt=a676d7fafc4bc21c961b6f36452cd00a

Don’t get left behind!

Blog National Country News

Worldchefs is in mourning. President Su passed away

Post author By Anand
Post date May 9, 2018

Worldchefs is very sad to hear of the passing of President Su on Friday!

President Su did many wonderful things for China, CCA and the general hospitality industry in China.

President Su had opened China's arms & doors to the Culinary World

of Worldchefs

President Su had a vision for China and planted many seeds to watch them mature over the pass number of years that has led to International teams coming to China, China sending chefs to the Culinary Olympics,

Chefs from China on WorldChefs committees, one of the most successful ever APF held in China and the growth of the young chefs of China.

In mourning the passing of President Su we should be actually celebrating the life of this man and his achievements and the legacies he has left behind,

May you rest in Peace President Su

News Blog National Country

On March 14, 2017, Thomas Gugler, president of the World Association of Chefs’ Societies, officially awarded a certificate of honour to recognise Hoi An as the Food Capital of Viet Nam.

Post author By Anand
Post date April 30, 2018

On March 14, 2017,
Thomas Gugler, president of the World Association of Chefs’ Societies,
officially awarded a certificate of honour to recognise Hoi An as the Food
Capital of Viet Nam.

Hoi An in Vietnam is often cited in international
magazines and travel pages as one of 10 best places to eat in the World. It is
also the World Heritage Site by UNESCO in 1999. It is about fabulous fresh
food is the order of the day – every day.

The ancient town of Hoi An, 100km south, down the
coast, is a very beguiling place to spend a few days, with its lazy river lined
with mustard-yellow merchants’ houses, and beaches a few kilometres away. It
owes its wonderfully well-preserved state to the silting-up of the Thu Bon
river in the 19th century, which put an end to its importance as a trading
post, but helped it escape modern development and US bombing. Yes, it’s
touristy, but the old town is surprisingly extensive and can absorb a lot of
visitors without losing its dreamy atmosphere. And while much of Vietnam, to
both north and south, gets a thorough soaking in summer, the central coast is
at its driest and sunniest in May, June and July.

Due to its new
officially award as recognised Food Capital of Viet Nam. Worldchefs has
decided to show you what are the top 6 food & beverage things to try in Hoi
An, Vietnam:

Press Releases Blog National Certification News

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR

Post author By Anand
Post date April 30, 2018

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR

Quito, April 13 2018. – Nestlé Ecuador, a company committed to the gastronomy sector, in alliance with the World Association of Chefs Societies (Worldchefs) and the Ecuador Chefs Association presented the portfolio “Culinary Techniques Guide”. The purpose of this portfolio is to improve the quality and application of culinary methods in the country.

The launch event, took place in Quito and was presided by Cornelia Volino, Worldchefs Secretary General, Pablo Campana, Minister of Commerce and members of the Ministry of Tourism, as well as represents of Peruvian and American embassies.

The Culinary Techniques Guide contains basics cooking methods that standardize the teaching of local gastronomy. This book will be delivered for free to students and teachers of 80 gastronomy schools in Ecuador. Also, it will be distributed and applied in 17 Latin-American countries.

Ecuador is the first country where this project has been developed. It is important because it has international standards for food safety that are recognized by the WHO (World Health Organization). This document will be available on the website of the Ecuador Chefs Association www.asochefsecuador.com , Nestlé Ecuador and gastronomy schools.

This Project is aligned with the Nestle Professional purpose of enhancing quality management of future professional chefs. For Edgar Dominguez, Nestle Professional BEO, the objective of this guide for Ecuador is to ensure the progress of the education in the area of Ecuadorian gastronomy, in addition to promote tourism.

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry. We use our global experience and know-how to help accelerate the businesses of our foodservice and hospitality industry partners. Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they aim to delight their clients and consumers.

About Worldchefs

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

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

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

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

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

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

CONTACT

Matthias BONNIN

Sales & Marketing Manager

WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD

[email protected]

mobile + 33 (0) 6 25 58 42 35

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

www.worldchefs.org

www.worldchefs2018.org

www.howtofeedtheplanet.com

HQ: 15 Rue Tiquetonne, Paris, 75002

Mercedes Córdova

MC Comunicaciones

[email protected]

(02) 353-0462

0987166287

News Press Releases Blog National Congress

The 38th biennial Worldchefs Congress arrives in Malaysia

Post author By Anand
Post date March 21, 2018

The 38^th biennial Worldchefs Congress arrives in Malaysia

Headliners include Andre Chiang and the
‘Demon chef” Alvin Leung, as well as key speakers from around the world

15 Feb 2018 – The 38^th biennial Worldchefs Congress celebrates the
association’s 90 year anniversary with an extra bang this 2018, with a stellar
line-up of iconic speakers, intense culinary action with the Global Chefs
Challenges and a spectacular Expo with exhibitors. With iconic
chefs such as Andre Chiang (chef founder of Restaurant
ANDRE) and Alvin Leung (Executive Chef and co-founder of Bo
Innovation) set to share their expertise and dish out tips, it’s an event that
should not be missed.

For the first time, the Congress is hosted
by the Professional Culinary Association (PCA) and also the premier time it is
held in Malaysia.

Says Thomas Gugler, President of
Worldchefs, “The Congress is THE event for all chefs, when you can see
thousands of chefs from around the world gather in one place. It’s a time when
you can witness a unique mix of camaraderie, learning and progress. The
Congress committee has worked very hard to put together a fascinating
programme, and this would not have been possible without our sponsors.

Andy Cuthbert, Chairperson of the Congress
Committee shared, “We have been refining the programme of every Congress
edition to make it even more relevant to the chefs of today. We are very
glad to have a diverse mix of speakers and activities, who will inspire the
chef of today, whether you have been in the industry for 30 years, or just two
years.

Iconic Speakers

Headlining the line-up of speakers are the
two iconic chefs – Andre Chiang (chef-founder of Restaurant ANDRE) and
Alvin Leung (Executive Chef/Co-Founder of Bo Innovation, Hong Kong).

For inspiration on how you can push your boundaries as a chef, sit in for Chef
Andre Chiang’s presentation:

« Octaphilosophy :
The Eight Elements of Restaurant Andre Uncover the Most Creative Ideas Behind
the Most Creative Chef », where he will share the thinking and concept
behind his celebrated culinary philosophy.

Chef Alvin Leung, the celebrity chef also
nicknamed as the “demon chef”, will shed light on how a chef can be successful
in running a restaurant. His restaurant, Bo Innovation, has scored Michelin
stars and multiple awards, carving a unique niche for himself.

Austrian Chef Association mourn Prasident Hupfl, a loss to the global chef community

Post author By Anand
Post date April 5, 2017

AUSTRIA, APRIL 2017:

The Austrian Chef Association misses the presence of a great man and chef. Prasident Hupfl had one of our biggest presidencies. It is due to him that the Association is so strong today. In his great, successful career he became the Cook of the Kings.

There is no understanding. His death leaves a big gap in our circle. He was a respected master of his discipline, eminent president (1978 – 1992) of our association, and Honor Member of Macs (1982). His work in the sense of the cooks is a big one – also of all of us is acknowledged.

In great consternation and in silent sympathy.

On behalf of the Presidium and Board of the Austrian Chef Association,

The Vienna Chefs,

And the entire association.

Speaker	Topic	Sponsor
Dilhan C Fernando (CEO & Son of Dilmah Founder) and celebrity chef Peter Kuruvita	Tea Inspired Gastronomy by Dilmah	Dilmah
Edgar Buhrs	“Rock ‘n’ Veal”	Van Drie
Eric Jose Olmedo Panal & Anisha Chai	Asia on the Platter: The Making of a National Gastronomy in Malaysia	Sunway University
Marcel Thiele (High End Gastronomy Expert & Spicehunter of Koppert Cress B.V)	Quintessence of Creativity	Koppert Cress B.V.)
Megawati Suzari Director of New Product Development, Scientific & Regulatory Affairs	Halal for Food Service Ingredients & Compliance Throughout the Supply Chain	Fonterra
Rochelle Schaetzl Business Capability Development Manager of Nestlé Professional Switzerland	Ensuring a Sustainable Future of the Culinary Profession	Nestlé Professional
Richmond Lim Beng Poh (Chef Culinology Officer of Singex-Singapore)	Culinology – Embrace the Future
Kwan Lui (Founder of At-Sunrice Global Chef Academy, Singapore)	Train the Trainer with Digital Learning	Kwan Lui (Founder of At-Sunrice Global Chef Academy, Singapore)
Rick Chee (Founder & CEO, Food Aid Foundation)	Connecting the World of Waste to the World of Wants
Jochen Kern Berjaya University College, Director of Culinary Arts Faculty	Oil : A Culinary Advantage	Malaysian Palm Oil Council
Charles Carroll Executive Chef, Immediate past President of Worldchefs Culinary Leadership, United States	Essence of Greatness

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The American Culinary Federation, Worldchefs and the culinary community have lost of one of our finest leaders and ambassadors.