Category: News

Congress Spotlight: Uncovering the Global Food Scandal by Tristram Stuart

Post author By Anand
Post date May 10, 2014

Meet Tristram Stuart, internationally-recognised environmentalist, winning author, TED speaker and most of all, a strong anti food waste promoter.

After winning the international environmental award, the Sophie Prize, in 2011, Tristram certainly hasn’t stopped advocating the improvement of the environmental and social impact of food production and supply.

Moreover, his Feeding the 5000 campaign seems to be gaining momentum worldwide! Tristram has already signed up for the Worldchefs Congress, what about you? See you in Norway!

To register, follow the link: www.wacs2014.com

Art&Science News

Workshop in Cook&Chill and sous-vide cooking in London and Dubai

Post author By Anand
Post date May 6, 2014

Electrolux and Worldchefs are organising workshops in Luton, Ul and Dubai. 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 the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of sous vide cooking in modern day cuisine and culinary arts.

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 the sous vide method

• Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes

• Extend their range of technical and manipulation skills

• Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process

• Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating.

• Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients.

Date: May 17^th 2014

Time: 09:00 – 16:00

Dress code : Chefs White

NB: Limited number of participation

RSVP by May 1^st to Andy Cuthbert : [email protected]

Date: June 24^th 2014

Time: 10:00 – 16:00

Dress code : Chefs White

NB: Limited number of participation

RSVP by 1 June to Daniel Ayton, Email: [email protected]

For more information and participation please contact.

Andy Cuthbert

Email: [email protected]

For more information and participation please contact.

Chef Daniel Ayton

Email: [email protected]

News World

Congress Spotlight: Anita Cheng Hong Kong National Culinary Team Manager

Post author By Anand
Post date May 2, 2014

The Hong Kong National Culinary Team has been gathering some serious steam lately. A women standing behind those remarkable professionals has been Anita Cheng – the Hong Kong National Culinary Team Manager.

Join Anita at the Worldchefs Congress 2014 and find out what it takes to win a championship!

It’s Game on Fellow Chefs!

To register follow the link: www.wacs2014.com

See you in Norway!

News World

Congress Message Board: Bringing Worlds Together

Post author By Anand
Post date April 29, 2014

Dear Chefs and Culinary friends,

Worldchefs is delighted to announce the Young Chefs Development Super Team, who is inviting you all to join the Worldchefs Congress 2014 from 2-6 July in Stavanger, Norway, and see with your own eyes the excitement when worlds are being brought together!

The 36th Worldchefs Congress will be followed by many interesting presentations by well-known speakers, exciting workshops, intense cook-offs, diverse trade show and several other activities that will make your day fly faster than Northern lights! Be sure to register as soon as possible, as it promises to be a life changing event! See you in Norway!

To register click here: www.wacs2014.com

News World

Congress Spotlight: Chef Michael Quinn MBE

Post author By Anand
Post date April 24, 2014

Another world-renowned Chef will take the stage at this year’s Worldchefs Congress in Stavanger, Norway.

Join Michael Quinn and listen to his sobering life story!

To register for the Worldchefs Congress follow the link: www.wacs2014.com

News Worldchefs Without Borders

World Chefs Without Borders Visits Shatec Institutes in Singapore

Post author By Anand
Post date April 24, 2014

The World Chefs without Borders team, comprising of Willment Leong, Tony Khoo and Singapore ambassador Leons Tan visited SHATEC Institutes in Singapore on 24 April. Chairman Willment kicked off with an in depth understanding of the existence and purpose driven behind the formation of WCWB under Worldchefs, followed by a brief intro to the WCWB committee members and Ambassadors and their respective responsibilities.

He presented the past year of WCWB Charity activities and humanitarian efforts to the various beneficial bodies. Chef Tony Khoo presented on how he conceptualised the cookbook “To be a Chef' and how he raised $400K for World Chefs Without Borders through his cookbook. The team actively encouraged the students to be active in their humanitarian work through WCWB, as every chef can play his/her part.

WCWB Presentation In SHATEC, synopsis:

· Attendance was 50 plus strong.

· Chairman Willment kick off with an in depth understanding of the existence and purpose driven behind the formation of WCWB under World Chefs.

· Brief intro to the WCWB committee members and Ambassadors and their respective responsibilities.

· Presented the past year of WCWB Charity and humanitarian effort to the various beneficial bodies.

· Actively encourage students to be active in their humanitarian work through WCWB.

· Presented the various humanitarian future program for the years to come.

· Followed by WCWB committee member Tony presentation.

· How he conceptualise his cookbook “To Be A Chef”

· How through his cookbook he had raised $400 000 for WCWB.

· Shared with all his future plans to further capitalise his cookbook to raised funds.

· Ended with Q&A & group picture

News World

Worldchefs from the scene of the FHA2014 Singapore

Post author By Anand
Post date April 22, 2014

Asia’s largest international trade event for the food and hospitality industry, the 4-day Food&HotelAsia2014 (FHA2014) came to a close on the 11th of April 2014 at the Singapore Expo. Meanwhile, the region’s most prestigious and recognized international culinary competition FHA Culinary Challenge saw over 800 competitors participating.

Winners for the various challenges, namely Individual Challenge, Dream Team Challenge, Gourmet Team Challenge, National Team Challenge and Battle for the Lion, were crowned after four days of intense cook-offs. Although each category was equally important, country representatives who successfully battled out for the prestigious Lion, preparing an appetizer, main course and dessert for fifty people using the ingredients provided in a mystery basket, were: Switzerland, Singapore and Hong Kong.*To find out more about the Challenge scores, check out the below attached PDF.

Throughout four more than interesting and intense days, Worldchefs hosted Chefs and curious visitors from around the world at their well-acknowledged meeting point, the official Wolrdchefs booth. Together with the entire Worldchefs crew, led by President Gissur Gudmundsson and Managing Director Ragnar Fridriksson, both the visitors and the participants were able to gather information about different Worldchefs programs such as: Judging seminars, Membership opportunities, Competition endorsements, Recognition of Quality Culinary Education for Schools and Educational institutions, and chat with Worldchefs team, who were more than happy to provide professional assistance and offer advice.

However, the event that attracted the most attention was the open floor presentation on the Worldchefs Global Culinary Certification Program.

Moreover, during the multimedia presentation international Chefs had an opportunity to get to know all about the Certification’s benefits, its online accessibility, different levels of certification provided, its international recognition, as well as to get inspired by the already certified and well-known Chefs from the spot, who were pleased to share their experience of the program.

The FHA2014 Singapore ended up in a celebratory spirit, when the Worldchefs President handed out prizes and commended both – the judges for successfully accomplishing a challenging task, and the competitors who genuinely fought and truly showcased their inspirational talent.

In conclusion, this year’s FHA Culinary Challenge Singapore promises an exciting sequel in two years. In the meantime, Worldchefs will keep its doors open for every eager food professional to approach this ever-growing family of culinarians, continue to maintain and improve culinary standards worldwide and together with its team and members make positive changes that will benefit all.

The future is beautiful, don’t get left behind!

News World

Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Northeast Regional Conference

Post author By Anand
Post date April 21, 2014

St. Augustine, Fla., April 15, 2014—Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional Conference. The conference took place at The Crowne Plaza Hotel at the Crossings, Warwick, R.I., April 11-14.

More than 25 chefs, students, foodservice professionals and chapters were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Northeast Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship and Baron H. Galand Culinary Knowledge Bowl.

The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees enjoyed a keynote address from John Bowen, chancellor, Johnson & Wales University, and educational seminars and culinary demonstrations from presenters, such as Mark Eggerding, vice president of product sales support, US Foods, and Nicholas Calias, CEC, executive chef/food and beverage director, The Colonnade Hotel and Brasserie Jo, Boston.

The following ACF Northeast Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25-29.

ACF Northeast Region Chef of the Year, sponsored by Unilever Food Solutions

Joshua Wickham, CEC, CEPC, executive chef, Rock Fork Hunt & Country Club, Gahanna, Ohio, ACF Columbus Chapter

ACF Northeast Region Pastry Chef of the Year, sponsored by Plugrá^® European-Style Butter

Susan Notter, CEPC, pastry arts program director, The Pennsylvania School of Culinary Arts—YTI Career Institute, Lancaster, Pa., ACF Harrisburg Chapter

ACF Northeast Region Chef Educator of the Year

Keith Buerker, CEC, CCE, culinary arts professor, SUNY Cobleskill, Cobleskill, N.Y., ACF Capital District—Central New York

ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award

Hartmut Handke, CMC, AAC, retired, Dublin, Ohio, ACF Columbus Chapter

ACF Northeast Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S^®

Americo DiFronzo, CEC, CCA, AAC, executive chef, Union Oyster House, Boston, ACF Epicurean Club of Boston

ACF Northeast Region Student Chef of the Year, sponsored by Custom Culinary, Inc.

Geoffrey Lanez, CC, student, Johnson & Wales University, Providence, R.I., ACF Rhode Island Chapter

ACF Northeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers

Students representing ACF Eastern Long Island Chefs Chapter, Riverhead, N.Y.

ACF Northeast Region Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.

Students representing ACF Rhode Island Chapter that attend Johnson & Wales University, Providence, R.I.

The 2014 ACF Northeast Regional Conference award recipients listed below were recognized for their outstanding contributions to ACF, goodwill in their communities and/or culinary excellence.

ACF Northeast Region Chapter of the Year

ACF of Greater Buffalo New York, Buffalo, N.Y.

ACF Northeast Region Chapter Achievement Award

ACF Columbus Chapter, Columbus, Ohio

ACF Epicurean Club of Boston, Boston

ACF Philadelphia Delaware Valley Chefs Association, Philadelphia

ACF World of Thanks

ACF Rhode Island Chapter

ACF Northeast Region Cutting Edge Award

David Goldstein, corporate executive chef, Acosta Sales and Marketing, Feasterville, Pa., ACF Professional Chefs Association of South Jersey

Perrin Long, CEC, CCE, AAC, culinary arts instructor, Portsmouth High School, Portsmouth, N.H., ACF Piscataqua Chapter

Timothy Michitsch, CEC, CCE, AAC, culinary educator, Lorain County JVS, Oberlin, Ohio, ACF Akron-Canton Area Cooks and Chefs Association

Michael Murray, CEC, banquet chef, Sleepy Hollow Country Club, Scarborough, N.Y., Chefs Association of Westchester and Lower Connecticut

Gary Sheldon, CEC, AAC, corporate chef, Sysco, Westbrook, Maine, White Mountain Chapter of the ACF

Drew Smalbach, CEC, executive chef, White Manor Country Club, Malvern, Pa., ACF Philadelphia Delaware Valley Chefs Association

ACF Northeast Region President’s Medallion

Americo DiFronzo, CEC, CCA, AAC, executive chef, Union Oyster House, Boston, ACF Epicurean Club of Boston

Geoffrey Lanez, CC, student, Johnson & Wales University, Providence, R.I., ACF Rhode Island Chapter

Robert Milam, CEC, AAC, chef instructor, Boone Career-Technical Center, Danville, W.Va., ACF West Virginia Chapter

Michael Roddey, CEC, CCA, CCE, CDM, owner/chef consultant, Gastronomic Services & Consulting, Duncansville, Pa., Southern Allegheny Chefs Association

Scott Ryan, CEC, AAC, executive chef, The Country Club, Pepper Pike, Ohio, ACF Cleveland Chapter Inc

ACF Northeast Region Achievement of Excellence Awards

Maryland Club, Baltimore

Osteria Procaccini, Pennington, N.J.

Philadelphia Country Club, Gladwyne, Pa.

Sheraton Valley Forge Hotel, King of Prussia, Pa.

The Circular at The Hotel Hershey, Hershey, Pa.

The Country Club, Pepper Pike, Ohio

The North End Bistro, Princeton, N.J.

Union Oyster House, Boston

Approximately 500 chefs, students and foodservice professionals attended ACF’s Northeast Regional Conference, hosted by ACF Rhode Island Chapter. During the conference, attendees were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards. Learn more about the conference at www.acfchefs.org/Northeast, or at Facebook.com/ACFChefs or on Twitter @ACFChefs.

Regional and national sponsors of the 2014 ACF event series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab^®; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service^®; Idaho^® Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S^®; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá^® European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco^®; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix^®Corporation; Wisconsin Milk Marketing Board.

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef^®, Certified Sous Chef^® and Certified Executive Pastry Chef^® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

# # #

Editor’s note: To arrange interviews or request high-resolution photos, contact Jessica Ward at [email protected] or 904-484-0213, or Patricia Carroll at 904-484-0247 or [email protected].

News World

Worldchefs and EAT Global Culinary Award 2014 – Sustainable healthy eating

Post author By Anand
Post date April 21, 2014

Worldchefs is organizing, in collaboration with the EAT foundation, a Global Culinary Award that recognizes restaurants for innovation and leadership within the domain of healthy diet and sustainability.

The criteria for the EAT Global Culinary Award are based on Worldchefs sustainable restaurant guiding principles to make a positive change and EAT foundation Menus of Change principles.

The EAT Food Forum will unite 650 opinion leaders and sustainability experts including ex-president of USA Mr. Bill Clinton.

To participate, chefs must complete the provided questionnaire and provide the relevant evidence and/or comment to each of the 10 points.

Download Competition Criteria below.

Applications with supporting evidence should be sent by email to: [email protected]

Deadline for submitting full application form is Monday 5th of May

Editors note:

About Worldchefs?

Worldchefs (The World Association of Chefs Societies) is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world. Through educational programmes, international culinary competitions and congresses and assemblies, Worldchefs have been leading the way in shaping the role of the professional chef since it was established in 1928.

Worldchefs membership includes cooks, chefs and culinary educators from nearly 100 countries, representing over 10 million professionals. Visit Worldchefs website.

About EAT Food Forum?

EAT is a two-day high-level forum that will spearhead a holistic approach to today’s food related challenges. Population growth, climate change, human health, resource and ecosystem management, sustainability and food security are independent, yet closely interacting fields of science and research.

They are also exciting business opportunities and important political issues. By creating an informal forum, which encourages dialogue and discourse, EAT will bring together leading scientists, policymakers and business professionals for the express purpose of advancing integrated solutions for humanity. Visit: Eat Forum website.

The award will be announced at the EAT Food Forum to be held in Stockholm on Monday 26-27 May 2014.

Art&Science News

Meet Worldchefs and Electrolux Professional in Dubai on May 17th 2014

Post author By Anand
Post date April 17, 2014

The international alliance between Electrolux Professional and WORLDCHEFS (WACS) is pleased to announce the launch of our “Art & Science Come Together” seminars featuring Chef2Chef training.

These seminars 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 seminars will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in 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 (incl. Sous-vide, Banqueting systems, etc.)
Higher levels of food safety
Reduction in food loss and, ultimately, food waste
Higher profitability for the food service operation

As part of our WORLDCHEFS partnership, we have joined forces with culinary masters from all over the globe to help improve the efficiency and sustainability of demanding kitchens in the US, UK, Dubai and Russia.

The next Chef2Chef educational seminars will take place:

ICCA Dubai – 17th May ICCA (Institutional Centre for Culinary Arts), accredited by WACS Block 8, Dubai Knowledge Village

Topic: Cook&Chill and sous-vide cooking methods

Hosted by: Andy Cuthbert (TBC), WORLDCHEFS ambassador of the Chef2Chef program and the Electrolux Chef Academy in Dubai

Click here for news on Electrolux Professional website.

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