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Photo of the Judges Panel for the African Culinary Cup Johannesburg with Gissur Gudmundsson,Heinz Brunner and Arnold Tanzer.
And a photo of Billy Gallagher & Heinz Brunner awarding Manfred Muellers his honorary member medal at a function at the University of Johannesburg.
Food for Smiles – No tears from Hunger, Myanmar WCWB
Myanmar, International World Chefs Day 2013, World Chefs Without Borders
Over 90.000 meals, Wells, Solar Lights, Clothing & Adidas Shoe for 500 displaced people which lost everything first week of October 2013.
500 Rakhine & Kaman Myanmar citizens were displaced, lost their houses and livelihood over the night in the first week of October. 115 families including 226 men, 261 female and 73 children were effected from the sudden, overnight loss. The Myanmar Government came in quick with “at cost’ wood and cash direct into the hands of each family to buy the wood, enough for a new house.
Charity funds that save lives
World Chefs Without Borders ( WCWB ) funds and partners contribution(Foundation Life, Celle – Germany, Hapag Lloyd Cruise Lines, Europe Tour Operator s, Rakhine Groups & Friends in Yangon & Singapore, Business groups from Thandwe, Yangon, Singapore & Germany, also individual donors ), came in quick after first coordination meetings with the Thandwe District authorities and District Chief at the side-line of the Union Tourism Minister meeting in Thandwe on 12.10.2013,- WCWB following the words, ethical standards and clear guidlines of Myanmar s President Thein Sein, on equality of each Myanmar Citizen.
Coordination was made after an assessment of the needs,- for a mixed support of Food Basket and Household Goods to each family in need. With the aim to restore their normal living conditions as soon as possible and to enable them to contribute to a positive Rakhine State development. Special attention here was given by World Chefs Without Borders to children and students to support their quick return and problem free study at the primary and higher education schools in Thandwe District.
Mission agenda
On 24.10. household goods were shipped from WCWB stores in Yangon through the Rakhine mountains to Thandwe administration stores.
On 29.10.2013 members of WCWB purchased all for the “Food Basket “ needed items in Thandwe (WFP Food Basket = Rice ( starch ), Salt, Cooking Oil, Beans ). Through special contribution a set of school books and pens for students was possible through European Tour Operator donations.
On 31.10.2013 a team of International WCWB members in Thandwe started with cars and trucks, supported & accompanied by the authorities of Thandwe District to the first villages affected, as Pauktaw, Shwelee, Depyukyaing, where the villagers waited at the Village Schools as well Monasteries, most still living there or under plain plastic canvas next to their destroyed house, some were already in half finished (roof on ) new houses – carpenter works all over in full swing.
With family name lists Rakhine and Kaman Myanmar Citizen were called and Food Basket and Household items direct handed over by the WCWB members into the villagers hands.
WCWB & Partners contribution per family:
48 kg rice, 9,5 Ltr cooking oil, 8,5 kg Beans, 2,3 kg Salt
2 Seaman warm Jackets,
Child and women clothing
1 pair of new Adidas Sport Shoes
1 bigger – professional Solar Lamp (on the way to villages still )
1 set of school exercise books and pens for the students
Value to each family is around 332 $ US (x 115 families = 38.180 $ US total donation value)
Mission continues:
After consultations with the villagers and district municipal there is still a big need in Pauktaw village for support to clean water wells, as the existing wells got partly destroyed and some got oil in making them not to use for the mostly farmers.
Water Well Donations are in Urgent need:
Here World Chefs Without Borders is looking into the matter now in details and how to ensure quick the establishment of water wells for drinking water for the people as well their animals.
Over 90.000 meals, a 3 month food support project by WCWB:
World Chefs Without Borders could ensure enough funds for a three month “ food support “ to these families in Rakhine State,- despite the fact that the rice harvest is near,- it would only disrupt the farmers living ability after 3 to 4 month, if they would need to eat up their new harvest direct now,- no time to rebuild sustainable their live and achieve normal living conditions in dignity, let alone the freedom of education to their children.
A main aim of WCWB is to support such sustainable living, as well to show commitment and friendship to the families and their young generation that there are friends around to help when help and friendship is needed. The next food donation mission will be for December & than for January. Supporters and friends of Rakhine are welcome to support or active hand over.
The next WCWB – Myanmar mission already in progress and pipeline:
1. WCWB,- 9 Draeger anaesthetics machines & Monitors from Germany arrived as donation through WCWB Myanmar by Dr Dirk & DB Schenker for Rakhine Hospital Sittwe and two Child Hospitals in Yangon, at a value of over 60.000 $ US.
2. A WCWB – German Interplast Dr s team will do free charity operations on Thyroid & Cleft Pallets & Burns at “ Sittwe State Hospital “ 24.11. to 7.12.2013 arrangements are here at final stage by WCWB Myanmar, Ministry of Health, UN OCHA, WHO, Rakhine State Government, Rakhine civil society groups and mixed religious groups of Rakhine State.
3. The WCWB – Myanmar ENT ear Drs team just left after 1 week charity operations including Cochlea Implants to children. This project is going into a new dimension for 2014 with similar operations in Yangon. As well than the establishment of an ENT Unit at south Rakhine – Thandwe District Hospital with equipment support and the proposed establishment of a permanent ENT unit there, supporting 1,5 million people in south Rakhine as well the international Tourism Industries guests to nearby beach destinations. The German ENT Drs working under WCWB arrangements and Union Ministry of Health s Drs permits. ENT equipment is in progress through Dr Klaus Exner – Frankfurt and Lufthansa Hamburg – Germany.
We like to thank the International volunteer WCWB – Chefs team as:Chef Gunther & Elke Feldmann – Germany, Chef Chris – Australia, Chef Gunter – Costa Rica, Chef Somchai – Thailand, Chefs from Thandwe – Rakhine, Chef Marcel – Switzerland, Chef Jochen – Austria, Chef Guenter Kreft – Germany, Chef Zhang Yum Quing – China. All worked very hard carry rice bags, managed, arranged equal & transparent donation into the hands of each family.
The smiling faces of the mothers, children and farmerson this day, which just lost everything they had,- was a big reward for the Chefs and all involved driving back home with the feeling to have eased the live of 500 people,- When you want to save the world s children,– start with the first one,– as a saying goes.
We thank to all volunteers, the International Chefs of World Chefs Without Borders team, the authorities of Thandwe District and the valuable donors to enable WCWB to be at hand in Myanmar this moment and give a hand to people in need on a short term program – ensure their sustainable positive development, in a rapid transition of Myanmar and Rakhine society, yours
Oliver E Soe Thet
Global Board member, World Chefs Without Borders
Sustainable Development Rakhine,- Group
Yangon, 1.11.2013,- Union of Myanmar
The executive head chef at the Celtic Manor Resort, Newport has booked his place in the National Chef of Wales contest final by winning the South Wales heat.
Michael Bates, 53, who is also chef patron of the award-winning White Hart Village Inn, Llangybi, beat three rivals to win a closely contested regional heat at Pembrokeshire College, Haverfordwest.
He now goes through to the high profile final cook-off to be held at Coleg Llandrillo on Monday, February 24 next year, where the winner will receive £2,000 prizemoney as well as the coveted title of best chef in Wales.
The final is held on the eve of the three-day Welsh International Culinary Championships at Coleg Llandrillo, Rhos on Sea which attracts chefs from around the globe.
The bi-annual competition is organised by the Culinary Association of Wales and sponsored by the Welsh Government, Unilever Food Solutions Hybu Cig Cymru/ Meat Promotion Wales.
The North Wales heat was due to have been held today (Monday) at Coleg Llandrillo but was postponed as a mark of respect after one of the contestants – Scott Torrens, 21, from Croes Howell, Wrexham – died at the weekend. The two regional winners will be joined in the final by the two highest scoring runners up from the combined heats.
Bates competed against workmate Karl Jones-Hughes from the Celtic Manor Resort,
Mike Silcox from Llanfrechfa, Cwmbran and Ryan Jones from Abergavenny Fine Foods in the South Wales heat
His winning menu opened with a starter of smoked line caught mackerel and razor clams, horseradish and lemon quinoa, Halon Mon beetroot, soused carrot, charred cauliflower, saffron shallot, radish, coriander leaves and tomato seed curry dressing.
Main course was organic roast chicken with potato gnocchi, bread sauce, sage and onion wing, bacon, devilled ragout of chicken liver, heart and cock’s comb, peas, feves, curly kale, winter mushroom and tarragon jus.
Dessert was apple and ginger sponge, Calvados custard, taffy apple sour jelly, apple meringue, toffee sauce, ginger parfait and apple mint leaves.
“I was really pleased with the dishes,” said Bates, who was a National Chef of Wales finalist in 2000 and winner of the European Spa Chef of the Year in 2001. “The main course was a modern twist on a traditional roast chicken dinner. It’s really rewarding when you come up with a menu idea and it works.
“I get a real sense of fulfilment from competing and knowing that I’ve achieved the three dishes within the time limit and produced a good quality, professional meal. I want to challenge myself to go that extra mile.”
Reflecting on his last appearance in the competition final, he said: “I wasn’t ready for it then. Now I have a different view on food, am much more relaxed and enjoy competing.”
Chairman of the judges, Graham Tinsley, manager of the Welsh National Culinary Team and executive chef at De Vere Carden Park near Chester, said: “The overall standard of the dishes in the South Wales heat was very good and it was a tight competition. Mike had the edge with the best overall meal.”
In the North Wales heat, the date of which is being rearranged, the competitors are Jack Davison from St Tudno Hotel, Llandudno, Andrea Leisinger from the Imperial Hotel, Llandudno, Kyle Wilkinson from the Cross Foxes, Dolgellau and Ibrahim Elshzly from the Celtic Royal Hotel, Caernarfon.
For more information please contact Colin Gray, Culinary Association of Wales president, on 02920 851997 or 07957 422546 or Duncan Foulkes, press officer, on 01686 650818.
The International Chefs Day, inspired by WORLDCHEFS 2013 theme: “Show Your Culinary Ability”: Young Chefs Cooking for 500 Boys at Youth Correction Centre in Myanmar
Not so long time ago co-founder of Myanmar s Young Chefs Club, Chef Dominic Mang came up with the idea to meet with the newly formed Young Chefs of Myanmar within MCA once or twice monthly, collect some funds and use our profession to support others less advantaged people. A perfect occasion was at our door step – “Show your culinary Ability”, as WORLDCHEFS President Gissur Gudmundsson gave the theme for the 2013 International Chefs Day.
“Hnit Aung San – There where the Birds Sing “, is a Boys correction centre, established in 1930 by a Belgium Christian Priest. As a Boys vocational training centre it hosts 500 young boys which got cross with the law, street kids but also many of whom were just at the wrong place on the wrong time. This place we had very long time in mind to support more with their Chef Mrs Aye Aye ( a MCA member since 2008 ) –to improve the working conditions , furnish with working tables, build a solid roof and step by step better cooking facilities. Mid 2013 it was Chef Willment Leong (WORLDCHEFS chairman for Chefs Without Borders) who had a Myanmar Minister meeting and the idea to support boys and girls in the centre and train “Inmates to be Chefs“, giving them the tools and ease their return to society.
Chefs Dominic’s idea was not only to cook for the boys but also to raise their interest to become a Chef in future, a professional where one usually is never hungry and always can get a job. Around forty young boys joined us as Helper Cooks to 12 young Chef from different Restaurants and Hotels in Yangon.
Planning the menu:
Purchasing List:
ü 40 kg San Remo Pasta – sponsored
ü 2 Tin Tomato Pasta – 40 $ US
ü 50 kg Onion – 60 $ US
ü 25 kg Pork – 110 $ US
ü 16 kg Garlic – 20 $ US
ü 50 kg Tomatoes – 57 $ US
ü 1,6 kg mixed Nuts – 2,5 $ US
ü 1,6 kg Chilli – 2,5 $ US
ü 16 kg Salt – 1,5 $ US
ü 14 No Cabbage – 7 $ US
ü 1 bot Fish sauce – 1,5 $ US
ü 16 Ltr Cooking Oil – 16 $ US
ü Bdl Parsley 1,5 – $ US
TOTAL BUDGET: 300 $ US
The Menu:
The real rural area field style Kitchen was the biggest challenge for the “modern young chefs “ of Yangon, how to heat with wood, how early to start , when finally the big wok is hot for the meat and onions. Despite the challenge, the Chefs teamed up in three groups and 42 boys from the centre attached as helper cooks for the different section, target was 17:00 pm Dinner for 500 boys and you better do not keep them waiting when hungry at a correction centre.
Chefs Dominic, Thurein and Nyi Nyi Win with one more chef of La Maison 20 took on the Meat and Pasta Sauces, later as well the crispy pork and the soup. Chef Win Ko, Khin Hnin Aung and Pasta expert of Cafe Di Bar Chef Myo Sandar Htun took on the salad and the pasta cooking a special duty without strainer and on wooden fire. Mrs Khet Khet and Chefs Aug Din & Naing Oo assisted .
Right in time at 17:00 pm was pick up time and all dinner tables for 500 boys at Hnit Aung San were arranged, the Young Chefs of Myanmar served the “ First Ever Pasta” to the 500 boys and all liked it very much,– the pasta was just enough for every one – so we had another 400 normal portion of rice cooked and with the vegi and Bolognese sauces that was happily eaten. At the end the Young Chefs joined the boys for a plate – the first meal after 12 hours good working with a lot of fun, team work and a day sure never to forget for both the boys at the centre as well for the young chefs of Myanmar.
Looking forward to have this as a kick start for Wold Chefs Without Borders Chairman, Chef Willment’s idea to establish a regular cooking training for young prisoner and later on to sell BBQ bites on the streets to sell BBQ all in light of providing them life tools after they leave the Centre.
For more info on MCA mail to [email protected], visit www.myanmarchefs.com and follow Myanmar Young Chefs @ Facebook.
Thanks to Le Plantuer, La Maison 20, Lillis Bar, Restaurants as well, Laguna Lodge & Park Royal Hotel Yangon to support the young chefs at this valuable event. Thanks to San Remo Pasta & Premium Food Service for sponsorship as well to Shwe Yin Mar Coffee for all breakfast parcel and Coffee arrangements to the Young Chefs of Myanmar.
With Thanks to all which made this day possible, specially, the Young Chefs of Myanmar.
Oliver E Soe Thet
President Myanmar Chefs Association
Global Board World Chefs Without Borders
WORLDCHEFS member , Yangon 26.10.2013
The Semi Finals of the Global Chef Challenge took place in Milan between the 19th and the 22nd of October 2013
There were 9 chefs representing their countries for the Global chef challenge: Croatia, Malta, Cyprus, Greece, Spain, Portugal, Italy, Israel, Turkey.
There were 6 Junior chefs representing their countries in HB competition: Italy, Cyprus, Portugal, Croatia, Spain, Malta.
There were 4 pastry chefs: Italy, Cyprus, Spain, Greece.
The winner of the Global Chefs Challenge Semi Finals is Chef Gotti from Italy
The winner of the Global Young Chefs Challenge Semi Finals is Chef Lorusso from Italy
The winner of the Global Pastry Chefs Challenge Semi Finals is Chef Michalis Mavromoustakis from Cyprus
November will be a busy month for the Canadian Culinary Federation Culinary Teams!
CCFCC Culinary Team Canada under the management of John Carlo Felicella, has been invited to compete at the prestigious IGEHO Salon Culinaire Mondial 2013 to be held in Basel, Switzerland from November 23 -27, 2013.
The Federation has also been invited by Sheik Hamdan Bin Mohammed Bin Rashid Al Maktoum, the Royal Palace and government of Dubai and the Emirates Culinary Guild to send a team of chefs to compete in the WACS sanctioned Dubai World Hospitality Championships, from November 17-19, 2013.
The dilemma: Culinary Team Canada is already committed to the IGEHO competition so were unable to take up the challenge.
What team of chefs could be found that were capable of producing a world class buffet table and hot main courses and desserts for 54 of the Sheik’s invited guests…..with the minimum of time to plan and practice?
Who better than the Bocuse d’Or Laureate chefs!
Seven former Bocuse d’Or competitors – joined by Pastry Chef Arthur Chen – all readily agreed to join the team.
With one intense planning meeting held in August and a single practice scheduled for early October, these chefs, who have already given so much of their time to compete for Canada as individuals, are now ready and excited to take on the challenge of cooking together as one team.
This extraordinary group of professionals who will represent Canada and the Federation in Dubai
Bernard Casavant – Culinary Manager Bocuse d’Or Canadian Candidate 1991
Michael Nobel – Team Captain Bocuse d’Or Canadian Candidate 1995, 1997
Chris Mills – Team Member Bocuse d’Or Canadian Candidate 2001
Andrew Springett – Team Member Bocuse d’Or Canadian Candidate 2003
Morgan Wilson – Support Member Bocuse d’Or Canadian Candidate 2005
Scott Jaeger – Team Member Bocuse d’Or Canadian Candidate 2007
Ryan Stone – Team Member Bocuse d’Or Canadian Candidate 2011
Arthur Chen – Pastry Chef World Culinary Olympics Pastry Chef 2000-present.
Jane Ruddick
Manager, CCFCC Culinary Team “Bocuse d’OR Laureate”- Dubai 2013
Ready, Committed, Proud, Canadian
604 916 9071
Chefs, Cooks, Students, Culinary Enthusiasts, we made it happen!Our breakfast with the ACF chefs was voted by those who KNOW, the children that it was the BEST EVER. We fed over 1200 students, family members, teachers, community leaders, college student athletes and culinarians a nutritious breakfast with style and panache.Four locations in the NC Triad hosted this feast of our community joining to acknowledge the need for good nutrition for our children. We know that good nutrition starts at home and the hundreds of families joining our breakfast table certified their willingness to focus on providing this need for their children.This is our sixth annual breakfast at Family services Head Start and would not have been possible without the tireless effort of so many truly dedicated humanitarians. I want to thank everyone who contributed their time and talent to this effort.Please convey my many thanks to your team members, Chef Suzan who ignited the flame under our members to re ignite the flame from our past Breakfast with the ACF Chefs, Chef Keith who provided the encouragement and leadership to make this effort a reality, Chef Jeff who behind the scenes organization skills and unbelievable “Community Kitchen” staff and students pulled off a fabulous meal that delivered our good nutrition message, Chef Al whose talents in the kitchen are only matched by his talents in our community, organized the wonderful GTCC students and made us look good on TV, Chef Tom and his creative Pumpkin Carvings, Chefs Danielle, Larry, Tom, Tyler, Kelly, William, Betty and Barry your management skills at the satellite stations were seamless, Chef Sherry and her “Career Center” culinary students over pouring involvement in serving the 100 plus families at Winston-Salem State University and when finished cleaning up there came over to Sarah Y Austin campus to help the clean up there as well, and the smiles on their faces well made me cry with happiness. How about those student athletes from Salem College and Wake Forest University?Their interaction with the children gave every child a good reason to eat healthy and grow up to be strong. And my dear friend Marcy and the dedicated, caring, and loving staff at Family Services Head Start whose skill at community outreach, and follow up that made my head spin with the overall management of this vital event.Thank you all, we did it, to each and everyone who contributed to our community involvement, you make our community GREAT.
Sincerely;Chef Don
The community event hosted 48 area children who participated in a variety of culinary nutrition learning challenges.
Station # 1, understanding fresh vegetables, creating healthy salads,
Station # 2 weighing carbohydrates by calculating sugar contents of food labels and measuring the equivalent in teaspoons of sugar; and comparing fat samples to popular foods
Station # 3 dipping fresh strawberries in chocolate as part of helping chefs to prepare for the evening’s reception
Station # 5 Five A Day The Color Way, choosing healthy fruits and vegetables by repeating the mantra “Five A Day The Color Way”, talking with chefs of the benefits of eating fresh fruits and vegetables
Station # 6 fresh fruit smoothies, children created a host of nutritious beverages using fresh fruit, yogurt, and skim milk. Each child received a Chef and Child Official Chef Hat and Apron, as well as A gold medal and chef signed Certificate, and a cutting board and hand outs supplied by our sponsor Lowes Foods
The Australian Culinary Federation provided morning tea and Breakfast for over 1000 people who had gotten together to raise awareness and funds for the WA Cancer Council. The ACF WA chapter as most others know people who’s life has been affected by Cancer and the breakfast was held in Memory of Mr Ian Keyes.
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