Categories
Art&Science News

High Productivity Cooking – Innovative Culinary Technology by Electrolux Professional in Art&Science

Date: Monday April 20, 2015
Time: 8:00am – 2:00pm
Dress code: Chef Uniform
Limited number of participants to 12
RSVP by April 1st 2015 to Robert Fasce at RFasce@geneseevalleyclub.org

Location: Electrolux North American Headquarters (10200 David Taylor Drive, Charlotte, NC 28262)

A hands-on seminar hosted by Robert Fasce WACS’ Chef2Chef Ambassador for North America
Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part of their
“Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable practices in
the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative
solutions and the chefs’ creativity.

The Aim of the Workshop
The workshop will focus on High Productivity systems, new technology that incorporates a series of technologically
advanced pieces of cooking and chilling products into a single solution. This innovative approach to sustainable cooking
also improves chefs’ daily activities.

The key features and benefits of the Cook & Chill system include:
 An optimized work process incorporating the latest technology
 Higher levels of food safety
 Reduction in food loss and, ultimately, food waste
 Higher profitability for the food service operation
Learning outcomes:
On completion of this practical session participants will have acquired the ability to:
 Explain and demonstrate an understanding of the processes involved for cooking food using high productivity
processes
 Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes
 Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an
emphasis on healthy eating.
This is a 2015 accredited CEH course by the American Culinary Federation (ACF) for 6.0 CEHs.

For more information and participation please contact.
Robert Fasce
Genesee Valley Club
421 East Ave, Rochester, NY 14607
Direct: 585-327-4330
www.gvalleyclub.org

Categories
News World

19th Edition of World Gourmet Summit presents an unrivalled programme of gastronomic experiences from 6th April to 3rd of May 2015

18 MARCH 2015 (SINGAPORE) – As the region’s most talked about premier food and wine event, the World Gourmet Summit (WGS) has always been an illustrious showcase of the world’s masterchefs and gastronomy at its finest; and the festival’s 19th edition is no exception. With an overarching “Gastronomy in Motion” theme, WGS 2015 will feature 50 events, including culinary masterclasses, workshops and exclusive dinners. Expect an outstanding presentation of world-class and Michelin-starred chefs, alongside Singapore’s own culinary names. Notable establishments will host the Epicurean Delight series from 14 – 25 April, featuring sumptuous treats created by visiting masterchefs. Gastronomes can also savour exclusive WGS menus at partner restaurants from 6 April to 3 May in addition to the core activities.
“Gastronomy in Motion is all about the ever-changing nature of food – how it is prepared and presented, and all the ground-breaking techniques used to design and create unique dishes. This year’s line-up of distinguished and world-renowned personalities clearly demonstrates this progress,” said Peter A. Knipp, CEO of PKH Pte Ltd, which manages and curates the World Gourmet Summit event.
He adds, “And in this year of SG50, it is appropriate to celebrate our own star chefs who, having established themselves internationally in their own right, return to Singapore to share their talents. The fact that the number of culinary talents in Singapore continues to grow is testimony to our efforts towards capability development, for which we also have the Singapore Tourism Board to thank for their valuable support over the past years.”
Visiting Personalities
Headlining this year’s stellar cast of international and celebrity masterchefs are the Roca brothers of the fabled three Michelin-starred El Celler de Can Roca in Spain; Christophe Muller, the L’Auberge Du Pont de Collognes of the Paul Bocuse Group and the only restaurant in the world to retain its three Michelin-star status for 50 years; two Michelin-starred Chef Tim Raue from Germany; two Michelin-starred Chef Giancarlo Perbellini from Italy; and two Michelin-starred Chef Bruno Oger from France. Singapore’s own UK-based Cherish Finden, Master Pastry Chef, and 2012 Pastry Chef of the Year (UK), is among the nation’s homegrown culinary stars to blaze a trail in this year’s WGS, together with the Singapore National Culinary Team, current World Champion 2014. Visiting chefs from the Southeast Asian region, Maurice Toh, Somkhuan Wandee and Sombat Kokasumkul will combine their years of culinary experience in modern and creative Chinese and Thai cuisine respectively to produce unique fanfare at Tamarind Hill from 21-24 April. (Refer to Annex A)
Exquisite Events
Expect a host of the finest, most exquisite events including hands-on culinary masterclasses with three Michelin-starred Chef Christophe Muller, “The Street Food Chef” Will Meyrick together with Palm Amatawet, esteemed Japanese masterchef Shinichiro Takagi and Sake Sommelier Hiroshi Ishida, who are representing the Ishikawa Prefecture; and World Chocolate Master Franck Haasnoot alongside esteemed pastry chefs from Academy of Pastry Arts Malaysia. From celebrating 300 years of fine cognac at The Martell Pure Gourmet Tasting Dinner featuring celebrity chef Susur Lee & Ken Ling; enjoying scrumptious Mediterranean-inspired modern European cuisine with the Scottish Seafood Dinner with Highland Park Whisky featuring Dallas Cuddy; to exquisite dinners of Japanese, Scottish, French, Spanish and Asian cuisines; the 19th edition of WGS will see 26 Partner Restaurants, 9 Hosting Establishments and selected Venue Hosts working towards yet another year of inspired gastronomy. (Refer to Annex B)
Highlights among the big ticket events include:
 The Macallan Masters of Taste Dinner, A Unique Whisky Pairing Dinner Presented by El Celler de Can Roca & Bacchanalia on 21 April 2015. El Celler de Can Roca in Catalonia, Spain sits at the very top of the World’s Best 50 Restaurants and for this dinner, the famous Roca brothers collaborate with Bacchanalia’s Head Chef Ivan Brehm to deliver craft cuisine in a unique dining experience that showcases the craft, mastery and skill of the world’s ultimate luxury single malt, The Macallan, (including the most premium The Macallan M) and Spanish cuisine. Seats are limited and priced at $688.00+.
 Kaluga Queen Caviar Dinner Presented By Indoguna featuring Sandro Falbo with Snow Leopard Vodka at The Fullerton Hotel Singapore’s Strait Room on 23 April 2015. Following last year’s phenomenal success, gastronomes will find an indulgent helping of 1.8kg of the Kaluga Queen Caviar on each table for this luxurious dinner, with each dish prepared by The Fullerton Hotel Singapore’s Executive Chef Sandro Falbo. The distinctive taste of caviar will be further accompanied by exquisite wines, champagne and Snow Leopard vodka, which is made from rare spelt grain from one of the world’s finest distilleries. Only 60 seats are available for this exclusive dinner, priced at $558.00+.
Honouring SG50 are two highly anticipated dinners:
 A STARS celebration four hands dinner featuring Christophe Muller (representing Paul Bocuse) & Julien Royer with Martell 300 years to commemorate SG50
With only 50 seats available for this magnificent gourmet affair at JAAN on 24 April 2015, Singapore’s 50th birthday is celebrated through the culinary artistry of three Michelin-starred Chef Christophe Muller of the L’Auberge Du Pont de Collonges of Paul Bocuse Group – the only restaurant in the world to have retained its three Michelin-star status for 50 consecutive years. Masterchef Christophe Muller collaborates with Head Chef Julian Royer of JAAN, Swissôtel The Stamford to deliver an unforgettable evening. Adding to the celebration, world renowned Cognac house Martell marks an auspicious milestone of its tercentenary with an exclusive presentation of its prized premium cognac aged in 300 year old casks and bottled in a special decanter. Priced at $500.00+
 The Past-Present-Future Charity Gala Dinner at W Singapore – Sentosa Cove on 16 April 2015. In support of the Community Chest and delivering an Asian-inspired feast,
this black tie affair sees the collaboration of two Michelin-starred Chef Tim Raue of Germany with the current 2014 world champion Singapore National Culinary Team; Singapore’s own Cherish Finden, Executive Pastry Chef at the historic The Langham London; and Chef Andrew Nocente, Chef de Cuisine of Skirt.
 Rougie Foie Gras Dinner Presented by Classic Fine Foods at Forlino featuring Chris Salans at Forlino on 22 April 2015. Indulge in the finest foie gras delicacies, specially prepared by celebrated Chef Chris Salans from Indonesia, whose restaurant is recognised in the “Asia’s 50 Best Restaurants 2014”. The foie gras is brought to you by Rougie, the world's number one producer of foie gras and the first choice of Chefs. Enjoy the evening with the prestigious GlobalChef Awards by At-Sunrice GlobalChef Academy, a new industry standard to inspire young chefs with a mission to pursue the global chef path akin to the Grammy Awards in the culinary world. With limited seating, this exclusive dinner is priced at $328+.
Information on WGS and all WGS 2015 events will be available to the public on http://www.worldgourmetsummit.com/ from 2 March 2015. All reservations can be made online via reservation partner Chope through the WGS website.
For more information on or to feature World Gourmet Summit 2015 or any of the related activities, please contact Alicia Ali on alicia@heatbranding.com or Karen Heng on karen@heatbranding.com.

 

About the World Gourmet Summit (www.worldgourmetsummit.com)
The World Gourmet Summit, first launched in 1997, is an international gastronomic festival organised by À La Carte Productions (a division of Peter Knipp Holdings Pte Ltd).
Now, into its 19th year, this annual epicurean festival continues to showcase the intricate craftsmanship of prestigious chefs; it is also an exposition of internationally acclaimed vintners. Encompassing a series of events like the special themed dinners, it is a gourmet feast specially crafted for discerning individuals who appreciate fine wines and gourmet cuisine.
Since 2000, the World Gourmet Summit has been raising funds through its annual Charity Dinners in support of the Community Chest, the fund-raising arm of the National Council of Social Service (NCSS). Over the past decade, World Gourmet Summit has raised over S$5 million for over 200 social service programmes, with the generosity of its distinguished guests through table sales, charity auctions as well as donations.

ORGANISERS
About A La Carte Productions
A La Carte Productions, a division of Peter Knipp Holdings Pte Ltd, is an independently owned events company, which provides events planning, conceptualisation, and execution services. In particular, the annual gastronomic experience, World Gourmet Summit, and the Awards Of Excellence, the leading and most comprehensive F&B platform in Asia, which
recognises and motivates talents to excel in the F&B industry and promotes the appreciation of dining in Singapore and the region.
About Peter Knipp Holdings Pte Ltd
Peter Knipp Holdings Pte Ltd (PKH) offers a multi-faceted range of services for the food, beverage (F&B) and hospitality industry. Founded by Peter A Knipp, the multi award-winning company has grown over the years to include four divisions, encompassing various aspects of the F&B and hospitality businesses: A La Carte Productions, an events management firm which provides events planning, conceptualisation, and execution services at the annual gastronomic extravaganza – World Gourmet Series which includes Awards Of Excellence (http://www.wgsawards.com), World Gourmet Summit (http://www.worldgourmetsummit.com), Gourmet Abu Dhabi (http://www.gourmetabudhabi.ae) and Food2Print which publishes Cuisine & Wine Asia magazine, newsletter at http://www.asiacuisine.com, weekly e-zines since 1996 and provides marketing communications consultancy services; Foodservice Consultants Singapore Pte Ltd, F&B consultancy and kitchen design (www.fscs.com.sg); and Bytes Asia, IT consultancy.

 

 

Categories
News Worldchefs Without Borders

Worldchefs Without Borders unites for Vanuatu

“After all the developments that has taken place, all this has been wiped out. So it means that we will have to start anew again”
Baldwin Lonsdale, Vanuatu President

A powerful category of 5 has hit the pacific nation of Vanuatu on Friday, 6th Match 2015, demolishing villages on its path, Cyclone Pam strike that is worst to the tiny island nation in decades.

By far Cyclone struck on 13th March 2015

13 people are confirming dead in Vanuatu after that massive cyclone tore through the island. So far it has not completely assessed how severe of the damage of some hard hit area. Aids is in Vanuatu and transportation is most difficult on outer islands is reported extreme challenging, World Chefs Without Borders (WCWB) has Paul Wilson, Pacific Rim ambassador and Murray Dick – Oceania Continental Director has already done so much on emergency support and pooling resources there to help Vanuatu People. World Chefs without Borders (WCWB) would like to appeal to member of the World Association of Chefs Societies, Directors and Presidents to support the campaign to raise fund for good course.

You can channels you donation of New Zealand Chefs Association, scan your bank in slip or MoneyGram receipt to Chef Paul Wilson (WCWB main contact), Copy Chef Murray Dick, Chef Willment Leong on detail below.

Bank Account Name                                                 New Zealand Chefs Association

Account Number                                                        03-1506-0015925-00

Branch                                                                            Manukau City Mall

Swift                                                                             WPACNZ2W

Reference                                                                  VANUATU

 Another way of donating is by going directly on the Australian Culinary Association’s website by clicking here.

Paul Wilson                                                                   flavor.fairy@gmail.com (pacific Rim WCWB ambassador)

Murray Dick                                                                  murraymd55@gmail.com (Pacific Rim/ WACS Continental Director)

Willment Leong                                                           willment@hotmail.com (WCWB Chairman)

Starting out the global donation, World Chefs without Borders had donated 4000 USD from it Natural Disaster Fund together with 4 Chefs from India 1000 USD, Dr Chef Rick Stephen contributed NZD 525, Chef Otto Weibel NZD 225.00, Myanmar Chefs Association through Oliver Esser Soe Thet 1000 Euro and Chef Willment Leong NZD 560. The above fund will keep snow balling till we reach our goal. These fund collected will sent immediately through Red Cross from World Chefs without Borders (WCWB) or used by Chefs Association of Vanuatu to help build infrastructure, schools or whatever needed. This is the time we can help Vanuatu people in bring back their shattered lives. We thank you for the concerted efforts.

WE ARE CHEFS AND WE HAVE NO BORDERS.

On behalf of World Chefs without Borders and prepare by KK Yau / WCWB PR Relation

26 March 2015                              

Willment Leong

Committee Chairman – World Chefs without Borders

Founder Chairman – Thailand Culinary Academy

Vice President – Thailand Chefs Association

Email – willment@hotmail.com

Mobile: +66817355800

Categories
News Worldchefs Without Borders

Pancake competition for kids – Slovakian WCWB

Children as a „Chefs“ World Chefs without Borders (WCWB) and Aregala Slovakia organized the „The Stupava pancake “ competition at the end of February 2015 at the Elementary school in Stupava, Slovakia.
The main idea was to bring children together with their parents in the kitchen and also show the beauties of our work. Children and their parents could became a real Chefs for a while and I can definitely say, that they really enjoyed this. Wearing Chefs hats and aprons they looked really cute. I think, that the motto „as dirty as possible“ describes this event best. 🙂
Children showed us their creativity and brought a lot of traditional recepies from their grandmothers.
Tradition in gastronomy is a piece of national culture – a treasure of the nation and we need to share it with the others. The Chefs introduced WCWB organization´s activities and mission and they also spoke about other ways of helping people in need. We are working on a workshop for children and we would like to speak about school meals, healthy food, food waste, famine hunger in the world and all this with the cooperation of Ministry of Education, Science, Research and Sport of Slovak Republic. We would like to thank people who are going to support us in the future: Mrs. Bohdana Cibuľová as a Principal of Elementary shool in Stupava, Mr. Roman Maroš as a Mayor of Stupava and Mrs. Silvia Tokárová as a deputy of Ministry of Education, Science, Research and Sport of Slovak Republic. Our thoughts and dreams came true and we truly appreciate their help. We would like to thank to all who support us, and we promise, that our passion for help is still going further and further, because it is our pleasure. Kids are our future and that is why the competition was created especially for them.
Big thanks to all participants.

Thank you for the article and action to:

Miloš Lachkovič
President of Aregala Hellas in Slovakia Executive Chef
Ambassador of World Chefs without Borders in Slovakia

Paulína Lachkovičová

Ambassador for Women in World Chefs in Slovakia

Categories
Art&Science News

Video from Cook&Chill ft. Bread Making workshop in Dubai by Electrolux Professional

Since its very beginning the international alliance between Worldchefs and Electrolux Professional has been paving the way to enable Chefs from around the world to gain new or upgrade previously acquired skills, using nothing less but the latest kitchen solutions demonstrated by some of the most eminent Chefs-Ambassadors. Nevyoertheless, putting the focus on sustainability and sustainable cooking practices, the Chef2Chef workshops aim to provide Chefs with long-lasting solutions, helping them to develop both – their workflow and business performances.

As part of the this global partnership named “Art & Science Come Together” seminars featuring Chef2Chef training have been focusing on many different topics (Cook&Chill, Sous-Vide, Banqueting, Nose-to-Tail cooking concept, Bread making..), when many Chefs and food professionals have had an opportunity to take part in and join this very exciting and valuable educational experience.

To see how it was during the recent Chef2Chef BREAD MAKING workshop held at ICCA in Dubai, check out the video below and don’t forget to apply the very next time you spot the invitation across Worldchefs and Electrolux Professional social media channels and websites.

Categories
News Worldchefs Without Borders

Worldchefs Without Borders raised almost 1744 euros at the FHC Competition

Worldchefs Without Borders and Worldchefs Young Chef Development raised almost 1744 euros at the Food and Hotel China in Shanghai charity lunch. The food was provided by four national young chef teams that cooked up their regional dishes from Thailand, Taiwan, South Korea and China.

Celebrity Chef Tony Khoo signed off his book as a donation to the charity event. Worldchefs President Gissur Gudmundson praised the event and urged members of the Worldchefs family around the world to support the humanitarian division of Worldchefs.

The FHC China International Culinary Arts Competition is China’s largest Western style cooking competition and forms an important training and motivation opportunity for all participating chefs and the many visitors that attend to support their colleagues from every level of the hospitality industry. The competition has been staged successfully for 16 consecutive years. It has attracted some 300 chefs from China and overseas competing over 14 categories in 2011 including live cooking of meats and seafood; bakery displays; vegetable and ice carving; buffet displays and more. Competitors were judged by a panel of leading chefs from the World Association of Chefs Societies.  

The FHC China International Culinary Arts Competition is held alongside FHC China show which one is the China’s top food & hospitality trade exhibition every year.

Categories
Art&Science News

Get ready for Chef2Chef workshop in Dubai

Worldchefs and Electrolux Professional are pleased to invite you to another Chef2Chef workshop in Dubai, happening on December 6 at International Centre for Culinary Arts (ICCA), from 09:00 to 4:00 pm.

This time Chefs Andy Cuthbert and Silvano Costantini will be all about Cook&Chill and Banqueting and will make sure to fill you in on as much knowledge as possible.

By attending the workshop you will get an opportunity to:

  • Understand food cost & control profitability in banqueting operations
  • Maximize use of Cook&Chill system in catering operations
  • Reduce weight loss & control food texture using Sous-Vide cooking technology and low temperature cooking process
  • Standardize & monitor food quality & safety in mass operations and achieve consistency
  • Focus on innovative equipment in catering operations, increase productivity & improve workflow
  • Learn to manage rethermalization process, be in line with sustainability and ultimately set up top quality banqueting operations

To apply or get more information please contact Chef Andy Cuthbert at: andyjo@emirates.net.ae

 

 

Categories
News Worldchefs Without Borders

Blind professional Pastry Training Center opens in Myanmar

 

1. Blind professional Pastry Training Center opens 6.11.2014, for Blind students as well other disabled Children

An Initiative of Young Myanmar Chefs Association, Y-MCA & World Chefs Without Borders – Myanmar

Come and Visit — opens at 6.11.2014 Thursday:

Venue:  Myanmar Blind School Yangon 

              Yangon Education Centre for the Blind ( Khaweichan )

Date   :  Thursday 6th November

Time  :  15:00 pm

With  : Annual Fun Fair of the Myanmar Blind School 2014

Address: No 165, Baho Road ( near Yangon – Insein Rd / Thamine Junction) Ward 2

                Mayangone Tshp // Phone 01 651073 / 09 661689 / 662034

Selling: First Production of Top Class Cookies
Order : You can set your Order for your Christmas Cookies, – for Home Delivery

Recipes: From best Pastry Chefs in Town

Supported BY Chefs of:

( Belmond Governors Hotel, Parkroyal Hotel, International Pastry & Baking Training Center, Season Bakery, Laguna Lodge ECO Hotel Ngapali, Fonterra Brands, Anchor, Aureum Beach Hotels, Perfect Pastry Supply Company,  )

Special Thanks to Pastry Chef Aghee for his tiredless support and many time provided for the set up of the two pastry training centers.

Special thanks also to Mrs. Verna Mitura and the Canadian Trade Council in Singapore which at the Food & Hotel Asia in Singapore in April 2014 had handed over the Kick Starting very first fund collected by her colleges and Canadian Trade Council in Singapore, to WCWB Jozef Oseli and Oliver E Soe Thet at the Canadian Trade Councils FHA Reception together with Allworld s Mr Paul March.

Possible: Through your many kind donation and participation of the “ Tony Khoo Charity Dinner 17.6.2014 “ of World Chefs Without Borders,- profits. Thanks to the community and business community of Yangon s Hospitality Industry which made this project possible.

2. Pastry Training Center set up – next one in pipeline:

Certified Pastry Training at International Standard

1st Project to open here the Myanmar Blind Schools Pastry Training & professional Pastry baking Center

– Young Blind People get a 2 years training in pastry for their own job choice afterwards as well be than a good choice for the man power hungry & growing Tourism Industry of Myanmar….. which grants them good monthly income.

     

2nd Project to start next week at the Htauk Kyan Girls Vocational training Center in cooperation with the Union Ministry of Social Welfare

– Former Yangon street girls are at an excellent vocational training center managed by the Social Welfare Union Ministry,- these young girls will start next week with the same project of “ Professional Vocational Pastry Training “. Also here the pastry training not only gives the student a great job opportunity after 2 years of pastry training ( an international minimum ).

3rd Project, we like to follow the request of Union Minister of Social Welfare at Girls Prison Yangon

– and set up a Pastry Training center at the Yangon s – Girls Prison under 21 years, in the mid of 2015 after the next MCA / Y-MCA / WCWB

  Next charity Dinner Myanmar on Tuesday 2nd June 2015 in Yangon….as new funds are needed – counting on all your support again.

    

Our Quality Training aims are:

The target is to produce only “ Hand Made and at Best Quality Ingredients Pastry – Cookies “, so good Anchor Butter and ingredients are ensured to give not the consumer only but much more the young pastry trainees only the best as the most minimum standard to get used to.

To change Myanmar s often conception of low price – low quality products.   We like that the students only learn about international quality level, no side way – no short cuts, no artificial and no harmful ingredients – organic grown ingredients preferred.   

Foreign Pastry Experts for special trainings to Myanmar Y-MCA projects:

– Young Myanmar Chefs Association arranged already foreign Pastry Trainer to Yangon for the next 12 month s, which teach as volunteers in special classes of 3 to 4 weeks starting in January. ( support to the project is welcome contact MCA Office or angel@myanmar.com.mm )   

Top support in Partnership:

– Already twice this year Y-MCA & MCA joined with the Yangon Education Centre of the Blind – Myanmar Blind School,- at the 1. ever Blind Chefs Cooking competition

  in May 2014 with 11 teams of Blind Chefs co judged by Chef Ricardo, Oliver & Than Win,- than the participation of the Blind Chefs at the Myanmar Culinary Arts

  Challenge in June 2014 where with 6 “ World Chefs – WACS “ standard medals the Myanmar Blind School was the most successful establishment among all schools and

  Hotels with 5 Bronze and 1 Silver medals..

– So also now from a small pastry training room the General Secretary of M.C.F.B – Rev U Thein Lwin and the Vice Chairwoman of the Yangon Blind School

  Daw Mya Thida change to a wider room,- had a full renovation with new ceiling and hygienic water sanitation , basin and work area arranged in advance of young chefs

  Pastry equipment set up on 1.11.2014. See pictures.

– On 3.11.2014 Pastry Alliance head Chef Aghee and all his people started the theory training and food safety – hygiene with the blind students as well some of the partly

  mental disabled students in an excellent lesson,—from today 4.11. all other Young Chefs of Myanmar under the lead of Chef Thang Yawn Maung for Y-MCA and Chef Thurein Htun

  for World Chefs Without Borders – Ambassador Myanmar. Three days training & production for new fundraising and “ Self Funding Training “ by the Blind school.

Young Chefs are committed to the Future of Myanmar s next generation & modern mind set:

– With the pastry training projects at special places as former street kids and young people s prison,- we believe that we not have only a chance to teach these people a good and salary earning profession which can grant them an independent good live in modern Myanmar.

– It is more that we believe specially with pastry and bakery where you work with live products as yeast and others,- where you need to follow recipes, time given and follow strictly all given procedures – if one like to have success otherwise the whole product will not work at all.

– This “ follow and succeed “ training over two years we believe has a positive effect on the up to recently very loose and without any usual discipline living girls on the streets on Yangon. The pride of success while follow a given recipe, which awards them with a legal and much by others liked product has much more than only a chance to guide these girls into a good future and hopefully independent entrepreneurship at a fast growing industry and demand in Myanmar.

– Working only with top quality ingredients, while using as much as local and regional products to enhance the Myanmar food supply industry and farmers – at same time pushing their borders and demand strong an always increase in quality and Organic Products from Myanmar to create a “ Unique Myanmar Best & Healthy Products “ image to foreign and domestic consumers, as well as an export slogan for the future.

– Sure a very long way to go when we want to chan ge the mind set of many elder generations in Myanmar – so an easy task while starting with the innocent and young generations of Myanmar,—“ They are in charge for their Future alone and no one else … “        

Partners to join Hands, while keeping each others full independence and full strength:

– Young Myanmar Chefs Association with Myanmar Pastry Alliance, with Myanmar Chefs Association and World Chefs Without Borders is working together with Consumer minded associations as the Organic Farmers Association, the Myanmar Food Producer Association, the Myanmar Food Safety Association, in close cooperation with the Union Ministry of Health, Union Ministry of Social Welfare and the Union Ministry of Hotels & Tourism. 

More Details at: angel@myanmar.com.mm / 01 532278 ( Mrs Aye Nanda ), www.myanmarchefs.wordpress.com

 

Post

your own culinary message on Myanmar Chefs to MCA Global Media: Than Naing Tun – hywe76@gmail.com;

Categories
International Chefs Day News

World Food Day and International Chefs Day Welcomes KitchenConnection.org

Just days after World Food Day and International Chefs Day KitchenConnection.org launched the beta version of its culinary site in New York City with its Foodies virtually in Paris. The platform, which connects foodies around the world with Cheffies – both lay and professional – aims to link people through food, while alleviating global hunger.

At the event, ‘Cheffie’ Claude Godard, Vice President of Maîtres Cuisiniers de France (USA) and distinguished member of the Academie Culinaire de France, taught foodies Aurore Leon and Pierre Denmat in France how to make three distinct hors d’oeuvres. This is certainly in line with the World Association of Chefs theme for International Chefs Day, “passing it on” – when culinary professionals are commemorated for passing on their time, knowledge and expertise.

KitchenConnection.org seems to bridge the two culinary events together: World Food Day is a day to shed light on the food insecurity issues around the world. A portion of the funds that the Cheffie receives for his time Connecting and ‘passing on’ his knowledge on the platform can be designated to the organization’s partner charity, Action Against Hunger, which is present in over 40 countries around the world.

Alex Cottin, Associate Director of Partnerships at Action Against Hunger said, “We’re making sustainable strides – really creating a strong impact; in fact, last year alone, thanks to partners like Kitchen Connection, we’ve helped over 9 million children and adults.” The ingredients for the Cucumber Avocado Rolls, Salmon Rillete and Beet Tartare that were consumed by all of the attendees were sponsored by Whole Foods Market® Bowery.

Danielle Sandars, Cultural Programs Marketing Team Leader at Whole Foods Market aims to connect Whole Foods Market to like-minded organizations. She emphasized, “Food dollars go a lot farther than our monetary dollars do. Food does connect people.” Of his first Kitchen Connection experience, Cheffie Claude Godard said, “It made me feel great, peaceful. I love traveling, and with Kitchen Connection, I can travel further and more without having to leave for days.” The foodies? “It was 2:30am, but we ate. ” On the night of the 21st, New York City was connected to Paris, a master Chef was connected to students, and everyone in attendance was connected through the food that was consumed unanimously, truly in line with the overall mission of KitchenConnection.org:

‘You’re Eating – I’m Eating – and Because We’re Eating Together, Someone Else is Eating Too’

Watch Kitchen Connection video here:

 

 

*KitchenConnection.org is currently inviting beta testers off of its landing page. It is scheduled to launch publicly in early 2015. 

Categories
International Chefs Day News

North Greece Chefs Association celebrates International Chefs Day

Thinking of the best way how to celebrate October 20 – International Chefs Day and give a true meaning to this year’s theme: “Pass it On!”, North Greece Chefs Association found a very unique way to merge the both – Chefs skills and their noble hearts.

On this significant day, members of the North Greece Chefs Association made a visit to a girls’ orphanage “MELISSA”. Nevertheless, the Chefs didn’t come with empty hands. What is more, arriving in a cheerful spirit, they gave out essential foods, presented a menu, and ultimately engaged orphans to take part in food preparation. The purpose of the visit was to educate both the children and staff about food hygiene and food waste, as well as do a good deed and show the humanitarian impact of Chefs community.

All in all, it was a fruitful experience for everyone. Kids showed a great interest, expressed talent and creativity, while the Chefs and teachers made a pledge to each other to organize such an event very soon and to the delight of all!

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