Category: International Chefs Day

International Chefs Day 2015 – UK

Post author By Anand
Post date October 28, 2015

Budding kitchen stars got some top tips on healthy cooking when they took part in International Chefs Day at University College Birmingham. Year 9 pupils from Wheelers Lane Technology College, Birmingham, tried their hand at a vegetable stir fry and a zingy fruit salad under the expert guidance of chef lecturer Mat Shropshall. The hands-on cooking event, held in conjunction with the World Association of Chef Societies (WACS) and supported by the British Culinary Federation, celebrated the 2015 theme of International Chefs Day, “Healthy Kids – Healthy Future.” British Culinary Federation President Peter Griffiths MBE said “ The BCF is delighted to support WACS International Chefs Day and give young people the opportunity to be involved and interactive. Our Youth Academy now in its third year has been hugely successful and endorses our commitment to the future of our industry.”

The group of 12 children from Wheelers Lane got to work in their personally decorated paper chefs’ hats, learning valuable knife skills and cooking techniques and broadening their food knowledge.

Chef Lecturer Shropshall said: “Being involved with the WACS International Chefs Day has been a pleasure. The young, aspiring chefs have worked well to produce some quality, healthy dishes.”

Neil Rippington, Dean of the University’s College of Food, added: “International Chefs Day is a great way of reaching out to young people to show them the important professional skills, and life skills, that training as a chef has to offer. We are always delighted to introduce pupils to the great careers available in the food sector.”

A spokeswoman for Wheelers Lane said: “The pupils have had a wonderful time and have taken on board the important messages about healthy eating. UCB offers some wonderful food courses and it is great for young people to see the University’s amazing facilities at first hand.”

The picture shows pupils from Wheelers Lane with Alex Lofthouse, UCB Pro-Vice-Chancellor (Performance & Partnerships), and chef lecturer Mat Shropshall.

We're delighted to have been marking #InternationalChefsDay with @WheelersLane – @WACSworldchefs #TopTeam pic.twitter.com/iJ6LXw780i

— UCB (@UCBofficial) October 20, 2015

International Chefs Day News

International Chefs Day 2015 – Rosemount, Minnesota

Post author By Anand
Post date October 28, 2015

Roberto Morua, Worldchefs Young Chef Ambassador for the Americas, organised a small activity in the town of Rosemount Minnesota with a Middle School.

He was helped in his endeavous by a chef he works with who was very supportive and helped him with the ingredients and the space to prep for the activity.

They also had a Corporate Chef from Nestle that travelled from Chicago to help them with the activity. Huge thanks to Chef Kevin Wassler, he took care of the teaching part of the activity by talking to the kids about Healthy food.

The activity went really good. There were about 80 kids from 6th to 8th grade. Different snacks were prepared with them, one was a Energy Granola Ball, made with roasted oats, honey, peanut butter, shredded coconut, chia seeds, dried fruit, and different chopped nuts. The kids loved it!

This was an opportunity to talk to children about different things they can do at home for snacks. Everyone enjoyed themselves

Chef Kevin brought some information about healthy food and different ideas for snacks. The kids took all of this information home.This was a great stride in teaching children because ideas were shared and they were very responsive to everything that was done that day.

Here are some pictures from that day.

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International Chefs Day News

International Chefs Day 2015 – Fiji

Post author By Anand
Post date October 28, 2015

Each year on October 20, International Chefs Day is celebrated worldwide.

This year’s theme is ‘Healthy Kids – Healthy Future.’ To celebrate, chefs engage with a local school, nursery school or kindergarten in their community to teach them about healthy eating.

On Tuesday the Food and Beverage team from Radisson Blu Resort Fiji at Denarau Island, Nadi, visited Hindu Mahasabha Primary School to celebrate the event in conjunction with Fiji Chefs Association.

Led by award winning executive chef, Brent Assam, and Food and Beverage director Hani Daher, about 65 school children were treated to a cooking demonstration and fun activities relating to healthy diets.

Mr Assam said: “Healthy eating is important to everyone, but children in particular need to receive all the necessary nutrients for growth and development.

“By conducting this fun and interactive session with them, their knowledge and motivation will hopefully have increased to ensure they look after themselves through a balanced eating lifestyle.”

Pineapple pancakes and coconut, banana and chocolate smoothies were on the menu, with an emphasis on using local ingredients and simple recipes that can be easily created at home.

Head teacher Anil Kumar thanked the resort for helping the children.

“Today is one of the best days in the history of the school to be able to celebrate our partnership with Radisson Blu Resort Fiji and International Chefs Day has created many happy moments for our teachers, students and parents,” he said.

“The morning has highlighted to our community the importance of healthy eating and created a new awareness of the benefits of a nutritional diet.

“It is very timely that our students who have just finished exams and are thinking about a future can see first-hand professional chefs at work. Perhaps it will inspire some to think about this as a career when they leave school.”

Students enjoyed assisting with the food preparation, participating in competitions and having the opportunity to ask questions.

Radisson Blu Resort Fiji prides themselves on their community work through their ‘Adopt-a-School Programme’, with 27 local schools benefitting from computer donations and library set-ups as well as other projects designed to raise educational standards. Hindu Mahasabha Primary has been the most recent recipient through this programme with the building of their new library and donation of 10 computers.

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International Chefs Day News

International Chefs Day 2015 – South Africa

Post author By Anand
Post date October 28, 2015

With all the planned activities planned over Annual International Chefs Day in conjunction with Nestle Professional, I am extremely proud to say that the SA Chefs Young chefs Club along with the World Chefs Tour against hunger charities as well as local orphanages and schools, we have made a lasting impact on young lives around South Africa.

We attracted young children from all across South Africa where, over 202 young children aged between 8 and 12 were treated to an amazing International Chefs day celebrations, with nutritional meals, valued education, stimulating activities and for most of the part a food parcel or gift from the establishments that hosted the events by Young chefs and senior chefs.

In partnership with Nestle the Young Chefs Club and the World Chefs Tour Against Hunger charities we all made a lasting impact on the children, thank to everyone that assisted from the SA Chefs office to regional chairs to the YCC committee down to the care givers and Worldchefs for their support.

From all the pictures I have seen from around the world once more I am extremely proud to be a chef and to be a part of the Young Chefs Club movement.

We all made a huge difference. We all should be proud.

Below a few social media posts with pictures of the event

Posted by South African Chefs Association – The Young Chefs Club on Wednesday, October 21, 2015

Happy international chefs day. #HealthyKids

Posted by South African Chefs Association – The Young Chefs Club on Tuesday, October 20, 2015

Inter national chefs day @ Melrose arch African Pride with HA Jack primary and SACA and Nestle Healthy Kids

Posted by South African Chefs Association – The Young Chefs Club on Tuesday, October 20, 2015

Posted by South African Chefs Association – The Young Chefs Club on Tuesday, October 20, 2015

International Chefs Day News

International Chefs Day 2015 – Stupava, Slovakia

Post author By Anand
Post date October 27, 2015

International Chefs Day 2015 was also celebrated in Slovakia.

They prepared a fruit salad for the children in elementary school in Stupava. They talked about healthy food and how it is important to eat healthy especially for children. They also mentioned the world hunger to show kids that they should appreciated for what they have.

The kids were really interested and asked us few questions about our profession. Children really enjoyed this day with us and we with them. It was beautiful day full of joy. For us in Slovakia we would like to have an International Chefs day more than one day per year, maybe all year.

International Chefs Day News

International Chefs Day 2015 – Samoa

Post author By Anand
Post date October 27, 2015

Today, Tuesday 20th October 2015, the Samoan Culinary Association celebrated International Chefs Day with 30, year 3 students from Mamumalo School; our goal was to capture the minds of these students through fun games that included educational messages about healthy foods, healthy eating and exercise.

The day started with Crossfit Fatu toa teaching us through movement with some wheel barrow walks, team games and even some burpees!

We then had volunteers from Projects Abroad that are currently spreading the message of healthy kids, healthy future through the villages of Samoa activating our minds by identifying healthy ingredients we have in Samoa.

A cooking demonstration using local ingredients and recipes followed, showcasing a healthy twist on Samoan soul food. Creations included “breakfast palusami” with cooked rice and egg added. This was a hit with the kids as was a dessert of local fruit salad with the addition of honey, lemon and mint straight from our garden!

We finished the morning with a fun presentation by the Ministry of Health that was full of excitement, discovering more healthy and tasty produce we have locally.

Our first International Chef Day is now over after an extremely fun and educational morning, we educated and fed children, teachers, volunteers and attending media all spreading the word of healthy kids, healthy futures.

A big thanks go to Ah Liki Wholesale, Crossfit Fatu toa, Projects abroad volunteers, Minstry of Health,Tanoa Tusitala Hotel and World Association of Chefs Society.

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International Chefs Day News

International Chefs Day 2015 – Israel

Post author By Anand
Post date October 26, 2015

4 senior chefs from” Chefs without Borders “went to have a tasty workshop especially for the children in Nardim village.

The chefs brought with them all the ingredients needed to make pizza with the children and yeast dough in different fillings. When the chefs and the children finished baking they all sat to enjoy their bakery.

The chefs who took part in the workshop were: Chef Hanan Sagie CEO of catering Tznobar, and chairman of “Chefs without Borders”, Haim Asaf, Ira Haimson Rashad Barhom, who are organization board members of the “Chefs without Borders” that volunteer for children at risk, ill children, and more.

The ingredients for the workshop donated the chefs ,and Net member agencies.

The vehicle driving the chefs to Arad for the workshop donated Hertz company.

Ceo children village Association SOS Neli Geva: we are excited that highly chefs evacuated their day so they can come to our village in Arad, and have the workshop with the children.

We welcome the initiative and hope to have many collaboration of this kind up ahead.

Chairman of the union “Chefs without Borders” Hanan Sagi volunteering for us is a way of life, I like to see the sparks in the children's eyes during the activity, it is important to me that the children take part and find out that they have the ability to do things they thought they couldn't do before, it raises their confidence, and believing in their selves.

Nardim village belongs to Israeli association for the rural children, that is part of the world union SOS that operates over 3 decades. The union collaborates with the ministry of social affairs and social services and runs a special modiel of 2 villages for children at risk, one in the south (Nardim village) and one in the North (Megadim village). Children who are taken out of their homes by the authorities and come to the village from the age (6-12) and can stay up to the age of 23 in adults homes. We have 250 children and teens in the 2 villages. The village model is unique, in every village there are no biological families, every family has a mother and 8-9 children. The children fit in regular schools, go to the army and have a chance to change their life and fulfill their potential and future.

International Chefs Day News

International Chefs Day 2015 – Penang, Malaysia

Post author By Anand
Post date October 26, 2015

Organized by Penang Junior Chefs Club (PJCC) and supported by Penang Chefs Association (PCA) and Penang Elite Chefs Club (PECC) together with about 150 chefs and volunteers from all over Penang, the International Chefs Day 2015 was again a huge success with support and sponsorship of food items, equipment, utensils, logistics and most of all given us their valuable time.

Held at the Penang Municipal Park on Saturday, 17th October 2015, we were joined by kids represented by several orphanages and nursery/schools including SJK (C) Hun Bin, SJK (C) Moh Ghee, Shan Orphanage Home, EDEN Handicap Centre and Peng Hwa Kindergarten

“Healthy Kids- Healthy Future” is the campaign message. The intention for this year is to engage with a local school, nursery school or kindergarten in our community and to have fun with young children, while teaching them about healthy eating. Thanks to our partner “Nestlé Professional” and the assistance of the Penang Chefs Association committee, we have created healthy breakfast with lots of fun activities and games to keep all our young guest amused and entertained.

The event started with an aerobic exercise followed by breakfast serving the following:

Breakfast Egg Omelette – Giatmara Permatang Pauh
Assorted Cereals, Nestum & Full Cream Milk – Nestle Professional
Sauté Lyonnaise Potatoes – KDU College, Penang
Assorted Cupcakes – Chef Eddie Choong Bake & Culinary Centre
Vegetarian Mee Jawa – CAC Academy Sdn Bhd
French Pasties – Bayview Georgetown Penang

The Penang Junior Chefs Club – PJCC from the Penang Chefs Association is humbled and pleased at the overwhelming respond for our Members, Associates and Friends for their enthusiasm and cooperation. With the support of the chefs’ community of Penang representing over 30 different organizations, colleges, a variety of suppliers/vendors, friends and supporters coming together and work as a team in bringing joy and sunshine on the faces of the children.

“If you are good at what have, you can contribute and impart your skills in educating the kids of our future. We the Chefs of Penang can make an impact on the community with our creativity, skills which goes beyond the pleasure on the plate.” said William Tan, Communication Manager for Penang Chefs Association.

We trust we made a small difference in their life and even it is only for ½ a day event, it makes us aware of our surroundings and we are much richer at our heart and soul.

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International Chefs Day News

International Chefs Day 2015 – Singapore SATS

Post author By Anand
Post date October 23, 2015

Every year on 20 October, chefs around the world commemorate International Chefs Day! Themed “Healthy Kids, Healthy Future”, SATS invited 80 children from the Movement for the Intellectually Disabled of Singapore (MINDS) to join in the celebrations this year.

Tan Chuan Lye, Chairman of Food Solutions, warmly greeted our guests. He also gave a short welcome speech on the significance of the event: “We at SATS see it as a great opportunity for us to make a difference in the lives of our future generation by spreading the message of healthy eating, so this year's theme is especially close to our hearts.”

“With me, is a great team of chefs and colleagues who have put a lot of thought and care into preparing today’s event. Enjoy yourselves and have a great time!” he added. Our guests were all given chef hats and aprons to put on, and split into groups. Each group rotated through five stations with different activities – tattoo sticker sticking, chocolate fondue dipping, face painting, cookie cutting and pizza making.

Led by Chef Mark Laming, our chefs, as well as our catering and human capital colleagues were at hand to ensure that the event was a success. Chef Mark said, “All the kids had a ball of fun. Their laughter and smiles on their faces were absolutely priceless.”

SATS has celebrated International Chefs Day for the past five years. Established in 2004, International Chefs Day encourages chefs around the world to organise events that will elevate the image of this profession, popularise professional culinary art among people and raise public awareness of importance of healthy and good food and food wasting.

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International Chefs Day News

International Chefs Day 2015 – Cook Islands

Post author By Anand
Post date October 23, 2015

With the theme of Healthy foods = Healthy kids, the Cook Islands Chefs Association teamed up with their local high school Titikaveka College to promote just that!

Obesity in the Pacific Islands is a common sight, how we tackle the issue is an ongoing debate…we can always start with education and that’s what we did. We identified a school who could benefit and then we approached the Ministry of Agriculture to donate local vegetables, vegetables typically in season and took a healthy approach to preparation and service.

Vegetables were donated from the ministry of agriculture included Green Papaya, peppers, cucumbers, spring onions, carrots, aubergine etc. We decided to keep all the vegetables fresh with no cooking method applied highlighting the importance of fresh product full of natural nutrients and flavour.

We then had to decide what to make it in to bearing in mind that the kids here are used to pies & burgers.

Cook Islands Chefs decided that we would poach some Chicken until tender leaving it overnight in the flavoursome stock, we also bought some glass noodles and soaked this in to the masterstock before wrapping them up in tortilla wraps which were quickly grilled to soften.

We set up a stall at our local market in town where lots of kids frequent during lunch hours along with office workers etc. To promote this we advertised on local TV, newspaper & radio to highlight we were giving away fresh healthy food to all school kids for that day.

We basically sold half of it to adults who were interested in the kids product collecting a nominal $2 per wrap. We turned over $200 of which we will be donating that back to the School to be used for healthy eating initiatives and projects. A successful initiative for a worthy cause and target market.

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