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The Lithunanian chefs from the Lithuanian Restaurant Chefs and Confectioners Association continue their tour de force from International Chefs Day 2015 this year as well by visiting 20 kindergartens and reaching over 600 children.
Great work chefs!
Category: International Chefs Day
N.ROKBANI from Maitres des Saveurs et Gastronomes de Tunisie shared with us their beautiful event from the 20th of October 2017 in which over 25 kids and 4 chefs participated.
Well done chefs!
This year Australia celebrated International Chefs day in 3 states in conjunction with Nestle Professional & the healthy Kids program Art on a Plate program
ACT ACF chefs visited St Thomas's primary school in Canberra 40 students had an amazing day. The smoothies were the biggest hit of the day with the kids fascinated with all the different ingredients you can put into them. Thank you, Paul Butler, and Darren Tetley.
NSW ACF chefs visited St Catherine's of Sienna school Sydney where almost 100 students from various classes spent the morning preparing blueberry pancakes, tropical banana toast & fruit smoothies. Thank you to all the young chefs & members who helped make this day a success
Tasmanian Chefs visited St Marys College Hobart. 24 year 4 students made pancakes with President Stephen Lunn & has a fantastic time decorating them all with smiley faces topping the decoration list
South Australia continued their traditional chef’s day dinner & this year celebrated it at the International wine centre with an Indian Cuisine themed meal
- Paani Puri, King fish & Salmon pearl
- Mango Cured Salmon, Spice Crust & Candid Orange
- Dahi Bhalle
- Venison Carpaccio, Masala Chickpeas & Mango chutney
- Samosa Chat, Dahi, Amchoor Chutney, Onion salsa & Sev
- Crab Kofta, Besan & Garlic Crust, Green Chutney
- Duck Korma
- Lamb Seekh Kabab
- Chicken Skewers
- Goat Curry with Saffron Rice (Paella Pan)
- Lightly Spiced Cone Bay Barramundi, Curried Potato & Coconut and Kokum Sauce.
20th October is International Chefs Day.
Being chef for a day, ACP collaborated with Nestle Healthy Kids Indonesia invited 30 students from 3 elementary schools in Jakarta (SDN Cilandak Barat 03 Pagi, SDN Ragunan 04 and SDN Ragunan 05) to be part of this annual event.
Held at Modena Experience Center in Jakarta on Tuesday 20 October 2016 we started the day by having separate session of Nutrition class for 30 elementary students and 30 adults (parents and teachers).
We invited a Nutritionist to presents an interactive class teaching about nutrient and suggested to the parents and teachers to use a fun and interactive approach for introducing a heatlhy eating habit to the children.
In the afternoon, ACP Vice President Chef Temmy share food & kitchen safety knowledge to the parents and teachers.
Through this event, ACP Indonesia and Nestle Healthy Kids Indonesia hopes to help children in Indonesia to play a role in spreading the message about the importance part of having a healthy eating habit for a healthy future.
ACP would like to thank Nestle Healthy Kids, Modena Indonesia, PT. Sukanda Djaya, PT. Artha Karya Utama, Toza Natural Fruit Juice, 25 members of YCCI Jakarta Chapter and 15 professional chefs of ACP members.
HAPPY INTERNATIONAL CHEFS DAY 2016
French fries, hakka noodles, chicken lollipops, crumb-fried fish and a host of other lip-smacking dishes prepared by executive chefs from Goa’s five-star hotels, were part of the elaborate menu on International Chefs Day More than 200 children, from four orphanages in Verna, gathered at Agnel Institute of Food Crafts and Culinary Sciences, on Thursday afternoon, as part of the International Chef’s Day celebrations, where 12 chefs left their busy kitchens to connect with children.
“We collectively decided on dishes that the children would like. Across the country, many chefs observed this important day by feeding thousands of underprivileged children and adults.The Culinary Forum of Goa, together with Agnel Institute of Food Crafts and Culinary Sciences, that organized the third edition of the programme, were able to reach out to more children this year, compared to previous editions. A three-piece band entertained the gathering, and the chefs spoke to the children about the perks of entering the culinary field.
“The children were also gifted provisions such as rice, sugar, toothpaste and other necessities,” Alphonso Pereira, principal of Agnel Institute of Food Crafts and Culinary Sciences, said.The Culinary Forum of Goa has 85 chefs as members.
The forum is affiliated to its parent body, the Indian Federation of Culinary Association (IFCA) which is a member of the World Association of Chefs Societies (WACS)..
Children from as young as six years old took part in a creative cooking workshop to help them learn about healthy eating habits.
In recognition of International Chefs Day, Nestlé Trinidad and Tobago, in collaboration with Nestlé Professional, hosted a one-day creative cooking workshop for little chefs.
Annually on October 20, International Chefs Day, more than 10 million chefs across the globe are given the opportunity to promote their profession to future chefs, and make a difference in their local communities, a statement from Nestle said.
Now in its second year locally, and as part of its “Healthy Kids Program,” Nestlé Trinidad and Tobago, hosted 60 children from 10 schools across T&T, including Sacred Heart Girls' RC, Belmont Government Primary and Dinsley Government. The schools met at the Nestlé Sport Club, Valsayn to participate in ‘Art on a Plate,’ the 2016 theme of International Chefs Day.
At the event, the junior chefs got the opportunity to get creative with food, turning nutritious recipes into fun, edible ‘Art on a Plate’ that was not only enjoyable to make, but healthy to eat, too. Pizza, fruit salad, Rocky Oats’
The Nestlé Healthy Kids Programme
The Nestlé Healthy Kids programme is part of the company’s commitment to improve global nutrition. One of the non-communicable diseases plaguing our society is Diabetes, with the incidence rapidly increasing amongst children in particular.
The primary objective of Nestlé’s Healthy Kids programme is to teach children the basics of healthy eating to help them grow into healthy adults.
According to Denise d’Abadie, Corporate Communications Manager at Nestlé Trinidad and Tobago “…a critical element to our Healthy Kids programme is the engagement of the family.
The support of the family is critical to overall growth of the child and so the Healthy Kids programme engages parents and guardians by encouraging the kids to take the learnings home to their family, so that everyone in the household learns how to lead a healthy lifestyle.”
More About International Chefs Day 2016 Theme – Art on a Plate
Children learn best through creative, fun activities. To make healthy nutrition tangible on a level they can relate and respond to, Nestlé partners with the World Association of Chefs Societies (WORLDCHEFS) to enact ‘Art on a Plate,’ the theme for International Chefs Day 2016.
‘Art on a Plate’ involved children from 84 countries across the world, and right here in Trinidad and Tobago, in on-the-spot cooking and meal preparation with professional chefs from Nestlé Professional.
During mini-workshops, the “Healthy Kids” created edible artwork with wholesome, nutritious ingredients.
Since 2011, SATS has been celebrating International Chefs’ Day, which falls on 20 October, with a meaningful twist. Each year, SATS Catering will mark the occasion by inviting a Voluntary Welfare Organisation to participate in the event and to inspire the beneficiaries to learn more about food in a playful and engaging way.
This year is no exception. SATS invited 67 students ranging from 7 to 10 years old from Grace Orchard School to the Multi-Purpose Hall (MPH) at SATS Inflight Catering Centre 1 to have a fun-filled and experiential afternoon of “Art on a Plate”. The event was hosted by our very own chefs and colleagues, and supported by SATS Staff Association. Denis Marie, Senior Vice President of Apron and Security Services, Nazri Othman, Senior Vice President of Passenger Services and Ronald Yeo, Senior Vice President of Planning and Support Services also took time to support the event!
“This theme is close to the hearts of our passionate culinary team at SATS. Our chefs are experts in creating gastronomic experiences which are not just a feast for the stomach, but also a feast for the eyes,” said Tan Chuan Lye, Chairman of Food Solutions, who was invited to grace the event. “They do so by putting a lot of thoughts and research into menu planning, to ensure dietary needs are met, just like the lunch spread our chefs had prepared specially for the students from Grace Orchard School,” he added.
Grace Orchard School, a Voluntary Welfare Organisation operating under the umbrella of Presbyterian Community Services, caters to students who have been diagnosed with Mild Intellectual Disability and those with Mild Autism Spectrum Disorders. Just like any other children, their faces brimmed with excitement with the string of activities that awaited them as staff volunteers helped to put on their aprons and chef hats.
At the MPH, Chuan Lye and Executive Sous Chef Mark Laming welcomed the students warmly. A class monitor also presented a Certificate of Appreciation on behalf of Grace Orchard School to Chuan Lye as a show of appreciation for hosting the students. Thereafter, students were invited to try out different activities under the guidance of our chefs to express their creativity! These include making their own pizzas, decorating plates with craft materials and painting their own masterpieces using food ingredients! There were also face paintings and glitter tattoos for the students to explore body art!
After the students had a round at every activity, they were invited to enjoy a mouth-watering spread of high-tea which included our signature chicken satay and a delightful variety of desserts like strawberry tarts, rainbow jelly, chocolate fudge cake and profiteroles. A balloon sculptor was also invited to remodel simple balloons creatively into swords, flowers and mini-chef figure for the children as a take-home souvenir!
“This is a good activity for all the chefs so that our job isn’t just about cooking but it also involves doing charity,” shared Saiful Bahri, Executive Sous Chef, who was one of the helpers at the event and served the food to the children. Robert Yeo, Executive Sous Chef, also echoed the same sentiments, “It feels good to be able to share some joy and fun to these children on the International Chefs Day, and to prepare a spread of international food for them to enjoy as some of them may be less privileged than other children.”
In Aloft Chennai, India, International Chefs Day was celebrated at the Ellen Sharma Memorial School. A one-day workshop was organised with the kids with the theme “Art on a Plate”. They also organised a competition among the students of the school in which 13 students participated.
What a fun event!
The Chefs Guild of the Maldives were very busy for International Chefs Day. They organised three separate events!
1. Together with Faculty of Hospitality and Tourism Studies, Maldives National University we had the Chefs Guild of Maldives organised an event with 20 children from Autism Society of Maldives for International Chefs Day with the theme “Art on a Plate”
12 Chefs and Instructor chefs from the University participated.
2. On the 29th of October we celebrated in ADDU Atoll which is the most southern Atoll of Maldives. This event saw 200 school children of 10, 11, 12 years of age participating in International Chefs Day “Art on a Plate”. They were instructed by 25 chefs from the Chefs Guild of Maldives who flew in for the event.
3. A culinary challenge was also held in the same Atoll: ADDU Festive Meal Challenge. This event was organized with women's Development Committee of ADDU Atoll. 90 women in 16 groups participated. Five chefs from the Chefs Guild Maldives members were judges.
We'd like to congratulate the national association team and the President of the association, Marie Nordeen, for their hard work!
Our department of catering science and hotel management, Sankara college of science and commerce, Coimbatore, Tamil Nadu, India celebrated International Chefs’ day with the theme “Art on a plate” on the 20th October 2016 in our campus.
The principal Dr.H.Balakrishnan welcomed the gathering. The motto of the celebration is to give hands on training about nature on a plate and various salad preparation to the kids of various schools aged 5 to 7.
The head of the department Mr.Bernard Edward in his speech oriented the students on the healthy food habits, Chef Anandaraj and his team shown various art on a plate. And the students have been taught to prepare various healthy food preparations by their own.
The chefs and students of the catering department enthusiastically organized the celebrations. and also conducted drawing competition for the school kids and were awarded with prizes. The programme end with cake cutting.
Enjoyed the occasion with young chefs and had lot of fun.
