Category: News

Registration is now open for Stavanger Congress 2014

Post author By Anand
Post date December 3, 2013

Are you ready for the Congress in Norway?

An event that thousands of food professionals have been waiting for is just around the corner! This year, the WACS Congress will take place in Stavanger, Norway, from 2-5 July 2014. The Congress agenda is already available online, and stay tuned for constant updates that will come your way. Get ready for an exciting line-up of culinary activities, focusing on educational sessions, cooking classes and the signature Young Chefs Workshops. When in Norway, expect nothing less than fine gastronomy, and the brigade of Norwegian chefs will put together a spread, Nordic style, together with renowned master chefs.

This is also when the Final Global Chefs Challenge will take place. Representatives from each continent will gather in Stavanger and pit their talents against each other to win the prestigious trophy.

During the 2014 WACS Congress, WORLDCHEFS General Assembly and Continental Meetings will take place as well. For more information on the schedule or to download your registration form please follow the link: http://www.wacs2014.com/registration SEE YOU IN NORWAY!

Feel free to check out our Facebook Event page.

News World

Salon Culinaire Mondial 2013 announces its winners and once again shows its commitment to excellence

Post author By Anand
Post date December 2, 2013

Salon Culinaire Mondial 2013 announces its winners and once again shows its commitment to excellence

At the renowned Salon Culinaire Mondial team-cooking competition, ten national teams with more than 60 members, 17 regional teams with 118 members, 72 individual visitors and dozens of helpers competed virtually round-the-clock for medals and titles in the categories of “Culinary Art” and “Pastry Art” as well as in the hot show kitchen. It frequently happened that the chefs were on their feet for more than 30 hours at a time in a bid to provide visitors to the fair and the 22-strong jury with a show of superlatives – something which they certainly succeeded in doing.

Even before the competition started, it was clear that the race for the podium positions would be a very close one. The jury thus had its work cut out accordingly. The jury rewarded the performance of the Culinary National Team of Hong Kong with two gold medals and thus selected it as the overall winner – the “Culinary World Master”. The national team from Switzerland came second, while third place went to Team Singapore.

As one of the organizers, the World Association of Chefs Societies led by WORLDCHEFS President Gissur Gudmundsson closely observed the entire event and gave its support to all the competitors. Before the prizes were announced, WORLDCHEFS President expressed his deepest satisfaction regarding the organization and great talent, which was presented by the participants at this year Salon Culinaire Mondial.

The results of all the other categories are posted on: www.salonculinairemondial.ch.

Winner – Hong Kong

Second place – Switzerland

Third place – Singapore

News World

THE WORLDCHEFS CULINARY DREAM TEAM.

Post author By Anand
Post date November 26, 2013

The WORLDCHEFS Culinary Dream Team came together for the first time combining forces to prepare a demonstration buffet at Dubai World Hospitality Championship (DWHC) held from 16-18 December 2013.

The Dream Team consists of selected professionals with an extensive industry experience and a track record of competing in international culinary circuits.

The Dream Team included chefs Fredrik Bjorlin (Team Captain) and Sayan Isakson from Sweden, Richard Rosendale from the US, Jatuporn Juengmeesuk from Thailand, and Petrus Madutlela from South Africa. In addition, pastry chefs Haflidi Ragnarsson from Iceland and Thomas Vaccaro from the US also formed part of the team. Each team member was hand-picked by the Team Manager, Gert Klotzke from Sweden, under the supervision of WORLDCHEFS Culinary Competition Committee and in consultation with world-renowned culinary trainers.

The WORLDCHEFS Culinary Dream Team cooked live at the DWHC 2013, offering visitors a wide insight into the latest culinary trends while showcasing culinary innovations and novel cooking techniques from around the world.

Not having the chance to meet before and practicing only for several weeks, the WORLDCHEFS Dream Team overcame all expectations, made a breathtaking performance and astonished not only the visitors but also numerous colleagues who attended DWHC.

One is certain, the WORLDCHEFS Dream Team is committed to excellence and constant innovation. Thus, in the future nothing less can be expected than by combing talents and skills the team will keep on showing that every dream can come true and that nothing is impossible!

When it comes to the dishes, we will let the photos speak for themselves.

World News

WELSH CHEFS STRIKE GOLD IN DUBAI COMPETING AGAINST THE WORLD’S

Post author By Anand
Post date November 20, 2013

The globetrotting Welsh National Culinary Team has won gold medals at a major new international gastronomic contest in the Middle East.

Wales was one of only 12 national teams invited to compete in the Dubai World Hospitality Championship, which ended with a presentation ceremony in the dessert today (Tuesday).

The talented Welsh chefs, who were competing against the world’s best teams at the high profile event, finished fourth overall, just three points behind third placed Australia. Singapore won the competition with America second.

Had one of the team’s four chocolate and sugarcraft showpieces not been damaged en-route to the competition, Wales could have clinched third place. The fragile showpiece, which was being supervised by two chefs in the back of a lorry, disintegrated when the vehicle went over a speed bump.

Team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester and director of the Castle Hotel, Conwy, was delighted by the result, which saw the Welsh chefs beat the likes of Germany and Canada.

“It has been really hard competition, but a fantastic result for Wales when you consider the strength of the other countries we were competing against,” she said. “Everything is down to taste in this competition and the Welsh chefs were rewarded for their hard work. The hospitality has been brilliant.”

The Welsh chefs each received a gold cooking pot with a medal made from three ounces of pure gold inside.

The team was captained for the first time by Sally Owens, a lecturer at Coleg Llandrillo, Rhos on Sea and Barry-born Lee Jeynes, now the executive chef at the RACV Noosa Resort in Queensland, Australia, jetted in for the competition

They were joined by Danny Burke, owner Shared Olive, Hawarden, near Chester, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury, Harri Williams, of the Ellenborough Park Hotel, Cheltenham, Welsh Junior Chef of Wales champion Chris Tull from the Castle Hotel, Conwy and Etienne Lasalle from De Vere Carden Park near Chester.

Four teams per day over three days each created an international themed edible buffet for 54 people, which included one hot dish, a selection of other food items and four showpieces made from chocolate, bread, savoury and ingredients of the chefs’ choice.

At previous international competitions, the Welsh chefs have presented a buffet table with only a few edible items. This time, all the food items, including carved fruit and vegetables, had to be edible and halal.

Everything was laid on by the competition organisers, including the transport, accommodation, food, equipment and a kitchen at the famous Meydan Horse Racing Stadium.

The team is sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), C&C Catering Equipment Ltd, Brakes, Unilever Food Solutions UK, Villeroy and Boch and Friedr. Dick, Germany.

Picture caption:

Posing for a fun photograph before leaving for Dubai are Welsh National Culinary Team members (from left) captain Sally Owens, Etienne Lasalle, manager Graham Tinsley, Chris Tull and Harri Williams, Danny Burke and Gennaro Adaggio.

Ends

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

News World

THE WORLDCHEFS CULINARY DREAM TEAM

Post author By Anand
Post date November 19, 2013

The World Association of Chefs Societies (WORLDCHEFS) announces the creation of the WORLDCHEFS Culinary Dream Team for Dubai World Hospitality Championship 2013.

WORLDCHEFS President Gissur Gudmundsson and the WORLDCHEFS Culinary Competition Committee are officially announcing the formation of WORLDCHEFS Culinary Dream Team with the support of his Highness Sheikh Hamdan Bin Mohammed Al Maktoum, Crown Prince of Dubai, The Dream Team will be participating at the Dubai World Hospitality Championship taking place in November 2013.

The WORLDCHEFS Culinary Dream Team consists of selected professionals who have extensive industry experience and track record from culinary competitions.
This selection was made under the supervision of WORLDCHEFS Culinary Competition Committee in consultation with world-renowned culinary trainers. The Dream Team’s aims and purpose is to showcase culinary innovation and new cooking techniques as it will be performing live at the event to give visitors a peak into some of the latest culinary trends.

The WORLDCHEFS Culinary Dream Team consist of the following members:

 Fredrik Björlin, Sweden (Team Captain)

 Sayan Isakson, Sweden (Chef)
 Richard Rosendale, USA (Chef)

 Jatuporn Juengmeesuk, Thailand (Chef)

 Petrus Madutlela, South Africa (Chef)
 Haflidi Ragnarsson, Iceland (Pastry Chef)

 Thomas Vaccaro, USA (Pastry Chef)
 Gert Klötzke, Sweden (Team Manager)

The Dubai World Hospitality Championship 2013 will take place from 16-18 November 2013 at Dubai World Trade Centre. The event is organized under the supervision of His Highness Sheikh Hamdan Bin Mohammed Al Maktoum Crown Prince of Dubai, the Government of Dubai and Zaabeel Palace Hospitality. It will feature competitions highlighting the United Arab Emirates’ cuisine, heritage and culture.

In the light of this great honor, WACS President Gissur Gudmundsson said:

“Knowing how important this championship is and having wholehearted support from its organizers, assembling WACS Culinary Dream Team was a challenge worth the effort. I am assured DWHC will bring creativity, inspiration and dynamics to our profession, as well as broaden the perspectives of the entire hospitality world. As for the World Association of Chefs Societies, taking part in such a major event leads us closer to achieving our mission of maintaining and raising culinary standards, and enables us to further support the global progress of hospitality industry.”

NOTES TO THE EDITOR About WACS

WACS is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world.
Through educational programs, international culinary competitions and congresses and assemblies, WACS has been leading the way in shaping the role of the professional chef since it was established in 1928.

WACS membership includes professional chefs associations, individual cooks, chefs and culinary educators from nearly 100 countries, representing over 10 million professionals.

For more information please contact:

Ragnar Fridriksson

General Manager
World Association of Chefs Societies [email protected] www.worldchefs.org

News World

A message from Philippines Chefs Association

Post author By Anand
Post date November 18, 2013

Dear Chefs and Friends,

Thank you all for your concern and generosity. We truly appreciate your support.

Just to give you an update, President Aquino has said that relief efforts have reached all the affected villages and towns as of Saturday. We all hoped it was sooner but the destruction is too far and wide and almost impossible to comprehend. But spirits are high and everyone is pitching in and doing their share to help each other. Just like all of you, our WACS brothers and sisters coming together to help us.

We have decided that the WCWB Aid Fund for the Philippines with be used to rebuild homes lost in the storm. We will be partnering with Gawad Kalinga (GK) in Cebu Province and hopefully the fund can build over 100 homes for those displaced by the super typhoon.

Currently, LTB Philippines member chefs are supporting feeding efforts at the Villamor airbase where evacuees from Leyte are arriving at the rate of 3000 per day. In a couple of days, chef Reggie Aspiras will set up a mobile kitchen to cook hot fresh food for the evacuees. LTB Philippines chefs have also pledged to send cooks to help. Chef Raki Urbina in Cebu has been serving hot meals to evacuees at the Cebu Airbase since last week.

Again, thank you for your support, it is greatly appreciated.

Sincerely,

J. Gamboa

LTB Philippines Chefs Association

News World

World Chefs Without Border uniting together with Philippines

Post author By Anand
Post date November 15, 2013

On Friday, Philippines and its surrounding area was hit by Mother Nature due to a massive Typhoon. 10,000 of lives were lost, families and houses destroyed and countless amounts of people have been made homeless.

This has been one of the most powerful typhoon ever recorded according to local officials.

World Chefs Without Border is urging all chef associations and their community to come together and donate whatever they can to help support and provide our friends in Philippines with food, water, shelter and other hygiene supplies.

WorldChefs are in contact and working with our local chef association to help the people in Philippines.

Chef Associations/ individuals can donate by clicking on the bottom button which will bring you to paypal account or you can transfer money into the World Chefs Without Border account by using the below IBAN / SWIFT number.

Thank you to all the Chefs and assocaitions that have donated money so far, your donation is hugely appreciated and will help those in need.

NAME	COUNTRY	AMOUNT	DATE
FHC 2013 Judges Donation	Singapore	€1,000	09-11-2013
Russell Weir / CCFCC Ottawa	Canada	€300	14-11-2013
Alison Furnham	UK	€50	13-11-2013
Hilmar Johnsson	Iceland	€100	17-11-2013
Chef Buttterworth/ CCFCC Toronto	Canada	€350	13-11-2013
Chef Buttterworth / CCFCC	Canada	€750	13-11-2013
Lestoquesblancheskorea (LTB Korea)	South Korea	€710	19-11-2013
All Japan Chefs Association	Japan	€1,000.00	19-11-2013
Griffith Laboratories Pvt Ltd (Chef Barani)	India	€525	19-11-2013
Thailand Culianry Academy	Thailand	€750	19-11-2013
Thai Chef Associaiton	Thailand	€950	21-11-2013
Sanghun Yoo/ 22 Korea Young Chefs	South Korea	€1,470	26-11-2013
Sarah Kymbrekos	New Zealand	€300	25-11-2013
Singapore Chef Association	Singapore	USD 7960,67	20-11-2013
HKCA: Hong Kong Young Chef	Hong Kong	€930,18	28-11-2013
Ching Lee/ Taiwan Chef Assocaition	Taiwan	€726,10	25-11-2013
Hong Kong Chefs Assocaition	Hong Kong	€1887,49	22-11-2013
Malaysia Chefs Assocaition/ Yau Kok Kheon	Malaysia	€725	13-12-2013
Rotary Klub Zgornji Brnik/ Chef Jozef Oseli	North Slovenia	€2000	20-12-2013
Basel Fundrasing	Basel	€96	28-11-2013

Without Borders News

World Chefs Without Borders Raises More than USD$23,470 for Philippines

Post author By Anand
Post date November 15, 2013

November 18, 2013 – World Chefs Without Borders , the humanitarian arm of WORLDCHEFS, has quickly raised more than USD$23,470 within a week in response to the effects of Typhoon Haiyan in Philippine. The typhoon is said to have claimed thousands of lives. The latest official government death toll stands at 2,344, with 3,804 injured and a further 79 missing. President Benigno Aquino has declared a “state of national calamity”, allowing the government to impose price controls.

After hearing about the disaster, the World Chefs Without Borders committee rallied up chefs from the global network of WORLDCHEFS. In less than a week, chef associations around the world have pledged monetary support for disaster relief efforts in Philippines. Le Toque Blanche Philippines, led by Chef Jay Gamboa, will work with Red Cross to ensure the funds are appropriately channelled.

At the Food & Hotel China in Shanghai, judges at the culinary competition collectively made donations collectively and raised USD$1,000. They also quickly put together a charity gala lunch on 14 November at the event, where chefs prepared dishes and raised USD$5,440 in one night, where half of the proceeds will go to Typhoon Haiyan and the other half to the Shanghai Orphanage.

Says Chairman of World Chefs Without Borders, Willment Leong, “Chefs can make an impact. The quick response from around the world just via email communications is a proof in point.”

Gissur Gudmundsson, President of WORLDCHEFS shares, “We are one united body, and there is truly no borders in the chef profession.”

For donations to the World Chefs Without Borders Philippine Fund, kindly contact Chairman of World Chef Without Borders, Willment Leong at [email protected]. Link for transferring donations : http://www.worldchefs.org/en/node/2866

About WORLDCHEFS

WORLDCHEFS is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of WACS. Today, this global body has 96 official chefs associations as members. The biennial congress is a hallmark tradition of WACS and has been organized in over 20 cities across the world throughout its illustrious 82-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honorary president, as well as a board of continental directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. A separate committee manages all culinary competition-related affairs.

About World Chefs Without Borders

World Chefs Without Borders was established to leverage on the global network of chefs for humanitarian work.

Started in 2009, chefs have been active in all parts of the world, from South Africa to Asia. Today, it is led by Chairman Chef Willment Leong from Thailand, who played a pivotal role in leading the Thai Chefs Association to help his country deal with the aftermath of the Tsunami through relief programmes in Bangkok.

For Media Enquiries, please contact:

Jenny Tan

WORLDCHEFS Asia Office
19 Burn Road #05-01 Singapore 369974 E-mail: [email protected] Tel: +65 9836 7653

News World

International Young Chefs challenge in Korea

Post author By Anand
Post date November 14, 2013

And the Winner is …………Hong Kong!!!!
The International Young Chefs challenge has now drawn to a close, and I am sure via email and FaceBook we all know who the winners are for the event. BUT let’s just reflect on what has happened over the past week in Seoul Korea.
The Korean Cooks Association, through the leadership of President Young-Sun Ra invite originally 20 Nations to come to Seoul to compete in the un-official World Young Chefs competition provided you were under the age of 25 years prior to the competition.
Teams from Costa Rica, Denmark, USA, Australia, Italy, Luxembourg, Slovenia and from Asia were present for this great event, the response was so overwhelming that that 43 teams applied for the 20 spots on offer as the KCA were funding the team’s competitors airfares and accommodating the team as well as providing the kitchens and transport on the day of your event.
The teams were briefed on the day prior to the event on all the rules and regulation, 180 people including coaches, team managers, interpreters’ and assistance listen to Competition Director and WACS Continental Director Rick Stephen go over all the relevant issue with all in the presence of Chairman of the Jury Mr. Otto Weibel .
The competition took place at COEX in Seoul which must be one of the largest Convention Centres in the World as we all go lost as some stage, the Opening Ceremony and Parade of the Nations took part on Tuesday evening the 5th at the Seoul Intercontinental Hotel in front of World President Gissur Gudmundsson, President Ra and many government dignities, WACS Country Presidents and many more, Team captains and members of the jury took the competitors oath in regards to the competition and the spirit in which they would conduct themselves.
KCA had set up some magnificent kitchen for the competing teams as well as Gourmet team Challenges with the individual competitors. The Culinary Art display for the national teams was under the new rules as set down by WACS along with the new rules of the hot kitchen where teams cooked for 65 pax a 3 course meal which included the 5 meals for the jury.
The restaurant service was spot on after the restaurant team had been through a thorough training session on how to take the orders and deliver the food to the customers and two special waiters delivering to the judging panel who were taking meals at random.
Each morning teams were met in their respective Hot Kitchen or Culinary Art section to be check by the marshals to ensure no rule breaches and hygiene was at paramount. Nestle Professional provided the Chefs Corner for all the judges to have breakfast and for the competitors who had been up most of the night. During the day many people dropped into the Chefs Corner to top up their energy for a hectic day of judging or competing.
In the main room of the competition, we had the Restaurant of the Nations with seating for 320, the Gourmet team challenge with another seating area of 120, 10 individual kitchen firing up every 1 hour, ice carving demonstrations and a host of sponsors and suppliers booth given the carnival market feeling, the Nestle Profession stand was a huge are for all to relax and on the centre stage the daily awards were presented. Tucked in besides the stage was the Medal tally board – which for the teams was of great interest.
Jasper Jek our WACS Young Chef Ambassador was there to greet all the teams and even had them doing a little jig which I am sure we will all see in the not too distant future. The Judging panel consisted of 24 WACS International Judges and 24 local Korean WACS approved judges, along with a number of competition marshals and volunteers.
Ms Emily Lim was coordinating the teams, the judges, the hotels, the dinners, just about everything; you want something you ask for Emily! Up in the office printing like crazy was Ashley who also had a side job with Rick as the MC for the presentations daily.
The Final Nights award Gala closing Ceremony took part at the Seoul Renaissance Hotel in front of 500 competitors, guest, jury, Government officials and of course out host KCA. This night alone we had Miss Korea as one of the MC’s and 4 different stage acts from the classical Korean Drummers to modern art dancing.
WACS’s new system is to announce the overall winners in each section and we started off with the Culinary Art.
3rd USA with team members are, Kathryn Ratzlaff, Katie O’Connor, Stephan Horsch, Sally Wilson, Matthew Phillips, Edward Adel, Raquel Kramer
2nd Thailand with team member are, –Nantawan fak-kieo – team captain, Sutanit Kaewkao , Apichaya Maneerattanaporn, Napatsanan Ekwarongkul, Nantawan fak-kieo, pornpimon limdamnoen
1st in Culinary Art was Hong Kong with team members are, Leung Chin Hung, Sit Ka Keung, Ng Hoi Kit,Lau Lap Pong, Lai Kam Chiu with the assistance of Managers Jonathan Wan and Anita Cheng
The winners in the Hot Kitchen- restaurant of the Nations were,
3rd Thailand with team member are –Nantawan fak-kieo – team captain, Sutanit Kaewkao , Apichaya Maneerattanaporn, Napatsanan Ekwarongkul, Nantawan fak-kieo, pornpimon limdamnoen
2nd Denmark with team members are Kasper Christensen, Rasmuc Munk Thomassen, Andres Rytter, Kathrine Rask, Christoffer Brink & Bryan Francisoc
1st Hong Kong with team members are, Leung Chin Hung, Sit Ka Keung, Ng Hoi Kit,Lau Lap Pong, Lai Kam Chiu with the assistance of Managers Jonathan Wan and Anita Cheng

The Grand Champion …………..Hong Kong
Runner up…………………………………..Thailand
2nd Runner Up…………………………….Denmark
A lot of time and energy went into to setting up this event and the KCA should be very proud of their achievements, the WACS family thank President Young-Sun Ra on a great job by himself and his team, and the competitors stated ‘ Bring it on for 2017 !!!

News World

WELSH NATIONAL CULINARY TEAM WELSH NATIONAL CULINARY TEAM

Post author By Anand
Post date November 13, 2013

WELSH CHEFS FLY TO DUBAI TO COMPETE AGAINST WORLD’S BEST

The globetrotting Welsh National Culinary Team has jetted out to Dubai to represent Wales at a major new international gastronomic contest in the Middle East this weekend. Wales is one of only 12 national teams invited to compete in the Dubai World Hospitality Championship from November 16-19.

The talented Welsh chefs will be competing against the world’s best teams at the high profile event. Four teams per day over three days will each create an international themed edible buffet for 54 people, which will include one hot dish, a selection of other food items and four showpieces made from chocolate, bread, savoury and ingredients of the chefs’ choice.

Sixteen respected culinary judges from the World Associations of Chefs’ Societies will run the rule over the entries, with prizes at stake for the top three teams and medals awarded to all competing teams.Welsh team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester and director of the Castle Hotel, Conwy, said it’s the first time the team has competed in Dubai and the contest presents a completely new challenge.

At previous international competitions, the chefs have presented a buffet table with only a few edible items. This time, all the food items, including carved fruit and vegetables, must be edible, halal and must not contain alcohol.

“It’s a great honour that Wales is the only one UK nation to be invited to compete in Dubai and the Welsh chefs are really looking forward to the new challenge,” said Mr Tinsley.

“Everything is being laid on by the competition organisers, including the transport, accommodation, food, equipment and a kitchen at the famous Meydan Horse Racing Stadium, where we will prepare our buffet pieces.

“We are going to incorporate dragons and harps in the showpieces so that people are able to tell that our buffet has a strong Welsh influence. Some of the pieces, such as carved fruit and vegetables, will require a new set of skills. It’s a great opportunity for the Welsh chefs to compete against the best in the world.”

The team, selected for a blend of youth and experience, will be captained for the first time by Sally Owens, a lecturer at Coleg Llandrillo, Rhos on Sea, who will prepare a cake showpiece for the buffet.

Barry-born Lee Jeynes, now the executive chef at the RACV Noosa Resort in Queensland, Australia, is jetting in for the competition and will bring with him another of the showpieces.

The other team members are: Danny Burke, owner Shared Olive, Hawarden, near Chester,

Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury, Harri Williams, of the Ellenborough Park Hotel, Cheltenham, Welsh Junior Chef of Wales champion Chris Tull from the Castle Hotel, Conwy and Etienne Lasalle from De Vere Carden Park near Chester.

The Welsh team, which has this year been invited by the Welsh Government to cook at major overseas VIP receptions in Barcelona and Russia, is building for the Culinary World Cup in Luxembourg in 2014. Next up, after Dubai, will be of the Battle for the Dragon contest at the Welsh International Culinary Championships at Coleg Llandrillo next February.

The team is sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), C&C Catering Equipment Ltd, Brakes, Unilever Food Solutions UK, Villeroy and Boch and Friedr. Dick, Germany.

Picture caption:

Posing for a fun photograph at the golf driving range at De Vere Carden Park before leaving for Dubai are Welsh National Culinary Team members (from left) captain Sally Owens, Etienne Lasalle, manager Graham Tinsley, Chris Tull and Harri Williams, Danny Burke and Gennaro Adaggio.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

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