Category: News
Inspired by the last years WORLDCHEFS slogan “Show Your Culinary Ability”, World Chefs Without Borders Myanmar showcased their skills and brought great joy and many sweet delights to the unfortunate ones in Yangon.
Furthermore, Young Chefs of Yangon in Myanmar brought the hats together for two rounds of Charity Bakery of cookies and Swiss carrot cakes. Guided by Chef Dominic, over 20 young Chefs and other young people came together to take part in a 2-day charity event.
Chefs from Traders Hotel Yangon, Park Royal Hotel, Summit Parkview Hotel, Le Planteur, Café`s Di Bar, Intl. Baking & Pastry Training Centre, The Myanmar Hospitality Training Centre, Chef of Savoy Hotel and Laguna Lodge – Lilli’s Bar and Costa Rica Chef Gunter H. Othero fixed the dates and split the teams into two, according to the free time of each Chef. However, thanks to the great support from Yangon Head Chefs, F&B Managers and owners, the Young Chefs had enough spare time to take part in the event.
Not only a good deed was done, but also all the participants experienced great times throughout two happy days of mixing, rolling, forming, cutting and baking, without the usual revenue and cost pressure as at the home hotels.
Joining sweet forces
Mrs. Wang Li Jun from Premium Food Distribution was quick to support the charity event and provide their Show Kitchen with all the facilities and utensils, as well as sponsored most of the ingredients needed. Additionally, Mr Bryan gave out Anchor Butter sponsored products, while eggs came from City Mart Yangon. Pastry Chefs Zaw Ghee and Aung Myo Lwin took the lead together with a help of several young students and some very young students of 8 and 12 years. Furthermore, Ko Thet and Mg Soe Thuta made faboulos sweet treats, while Chef Thurein was as usually the first at the spot to kick start with Chef Ghee on the first day of the session.
Sweet Dream Components:
Flour – 60 kg
Butter – 40 kg
Icing Sugar – 32 kg
Butter Unsalted – 40 kg
Salt – 200 g
Egg White – 500 no
Milk Powder – 6 kg
Vanilla Essence – 200 ml
MCA Sweet Delivery
Liaison Secretary & Co founder U Than Lwin and Lecturer Chef Than Win Chef Thurein together with Mrs Monar from Premium Food Distribution, Mrs Saw Myat from MCA Office and Chef Dominic arranged the delivery locations and brought the dishes at Little Sister Home for elder people and some orphanages at the outskirts of Yangon. MCA office arranged the delivery cars.
Well done young Chefs of Myanmar at this second joint Cooking, Baking & Charity and greetings from MCA and Myanmar Chefs !
Despite the unfavorable weather conditions that occurred last November in the Philippines, members of the World Chefs Without Borders assured us there were no limitations for them to act. Additionally, the recent event caused a great solidarity among chefs worldwide, who were decisive to help their fellow colleagues in the Philippines.
In the light of this global humanitarian action, Penang Chefs Association together with LTB Philippines Chefs Association organized a memorable charity dinner. Moreover, Young Chefs of Penang, who won the Silver Medal at the International Young Chefs Challenge 2013, gathered their talents and prepared a spectacular menu.
The total amount of 3,444$ collected that night went straight to the hands of LTB Philippines Chefs Association and will be distributed to those affected by the typhoon Haiyan.
Undoubtedly, once again chefs have shown their outstanding devotion and readiness to help as well as their greatness and power once united!
Dear members, friends and partners,
On the 19th of December 2013 the Cyprus Chefs Association had the annual general assembly where members, partners and honoured
guests have been invited from the president and the board of directors.
The general manager of the Cyprus Tourism organization Mr Marios Hanidis thanked the C.C.A. once more for the work that is offering in culinary and
mentioned that on behalf of the government of the Cyprus republic the C.T.O. is very keen to continue to support the association in all levels.
The president of the Cyprus Chefs Association Mr Panikos Hadjitofis thanked members and special guests for their presence and referred to the action of
the association during the last two years.
After the first part and the departure of the guests, the members of the C.C.A. had voted and changed the statute of the association and
Cyprus “Young Chefs Club” is now a part of the C.C.A.
Then the members of the association had elected the new board of directors that will lead the Association for the next two years.
The new board of directors is as follows:
President: Panikos Hadjtofis
Depute President: Petros Gavriel
Vice President of press and foreign affairs: George Kadis
Vice president of Education: Yiannis Katsis
Secretary: Charalambos Constantinou
Treasurer: Louis Papageorgiou
Limassol representative: Stephanos Chrysanthou
Larnaka representative: Antonis Charalambous
Nicosia/ Kerynia representative: Omiros Eliades
Famagousta representative: Nicos Stylianou
Pafos representative: Charis Philipou
With respect
The president
Panicos Hadjtofis
Ullvigymnasiet i Köping hälsar välkommen till presskonferens den 20 januari 2014 kl 12.00 i Restaurang- och Livsmedels-programmets lokal, sal 112.
Föranmälan sker till marcus.hallgren@koping.se, skriv 20/1 i ämnesraden
Närvarande: Arne Larsson (rektor), Marcus Hallgren (kulinarisk ledare och ansvarig lärare), Lena Ryberg-Ericsson (Västmanlands matlandetsambassadör), Louise Guldbrandsson (programrektor),
representant för Riksstyrelsen i Svenska Kockars Förening samt Fredrik Hedlund landslagskock och OS-guldmedaljör 2012 (och f.d. elev vid och Culinary Advisor för Ullvigymnasiet)
Ullvigymnasiets Restaurang- och Livsmedelsprogram internationellt erkänt som första WACS-certifierade gymnasieutbildning i Sverige!
Som första skola i Sverige har Ullvigymnasiet erhållit certifiering från världssamfundet för kockföreningar, WACS, (World Association of Chefs Societies) med c
a 11 miljoner medlemmar och säte i Paris (www.worldchefs.org). Certifieringen är som lärosäte för kockutbildning: ”Recognition of Quality Culinary Education Award”
Ullvigymnasiet har under 6 månader översatt och skapat unik dokumentation för att presentera den svenska gymnasiala yrkesutbildningen och vår utbildning
i synnerhet för att kunna få kvalitetsstämpeln från WACS. Vi har även dokumenterat och översatt hur vi jobbar med kvalitet och pedagogik för att våra elever skall
nå den nivå som WACS kräver för ett godkännande samt beskrivit vår utveckling av utbildningen nationellt och internationellt.
Ullvigymnasiets programansvarige för Restaurang- och Livsmedelsprogrammet, Marcus Hallgren, har varit ansvarig för processen och har jobbat över 150 timmar
med denna certifiering och har med hjälp av rektor Arne Larsson och en student från Chalmers, Michael Mavromatis, skapat denna dokumentation.
Erkännandet gör att Ullvigymnasiet som första och hittills enda skola i Sverige kan ge sina bästa elever titeln ”International Chef ” (Kock), en titel som ger eleven
stora fördelar då man söker jobb, inte minst internationellt.
Certifikatet påminner om ett klassiskt gesällbrev och visar på mycket goda grund-kunskaper i yrket och är en kvalitetsstämpel som öppnar många dörrar för eleven.
Vid pressträffen kommer Marcus att berätta hur certifieringen av elever går till och varför vi anser att detta är ett mycket viktigt steg i utvecklingen av vår RL-utbildning .
Ullvigymnasiet kommer även att presentera Fredrik Hedlund, f.d. landslagskock med OS-guld 2012 i Erfurt som främsta merit, och tidigare elev på Ullvi, som Culinary
Advisor för Ullvigymnasiet.
Vi bjuder självklart på certifierad förtäring!
Kontakt och frågor:
Programansvarig Ordf. Svenska kockars förening Mälardalen
Marcus Hallgren Calle Rosenstam
marcus.hallgren@koping.se Karl-henrik.rosenstam@koping.se
070/792 11 98 070/697 29 00
The natural disaster that hit the Philippines last November did not leave anybody indifferent. Moreover, the World Association of Chefs Societies (WORLDCHEFS) has put all its efforts to collect funds for the endangered households, engage Young Chefs to organize charity events and to inspire other member countries to make their contribution.
A significant helping hand came from the World Chefs Without Borders that went the extra mile and achieved tremendous results in their latest humanitarian action. World Chefs Without Borders, which represents Chefs Associations from 17 countries around the globe and is the official humanitarian department of WORLDCHEFS, donated charity funds to help rebuilding the communities affected by Yolanda wake in the Philippines. The humanitarian action was named “Roof For Relief” and engaged 5.020 households in 11 Barangays in Northern Cebu in the Philippines.
The total amount of money that was collected was 14.619,77 Euros + 7.969,60 USD and 250.000 Peso, which came from the Philippine Chefs Association.
An additional donation made by Singapore Young Chefs Club, who sold charity cookies for 5.800 USD, and Penang Chefs charity gala dinner, which collected 3.444 USD, will be as well used as humanitarian aid for the Philippines typhoon recovery.
WORLDCHEFS congratulate World Chefs Without Borders for such a noble act and thank Willment Leong, the Committee Chairman for World Chefs Without Borders, for putting his heart and soul into this project and inviting others to join this momentous trip!
1st picture attachment
Chef James Antolin / Director of LTB Chefs Association Philippine
Chef J. Jose Leonardo A. Gamboa Jr. / Director of LTB Chefs Association Philippine
Chef Fernando Aracama / Director of LTB Chefs Association Philippine
Chef Willment Leong / Chairman – World Chefs without Borders
Ms. Leslie Marie Fuentes / Roof Program Representative
Chef Raki Urbina – Cebu Chefs Contact
2nd picture attachment
Chef Fernando Aracama / Director of LTB Chefs Association Philippine
Ms. Leslie Marie Fuentes / Roof Program Representative
Chef James Antolin / Director of LTB Chefs Association Philippine
Chef J. Jose Leonardo A. Gamboa Jr. / Director of LTB Chefs Association Philippine
Chef Raki Urbina – Cebu Chefs Contact
For more info on the action follow the post by Willment Leong.
You can also download the document that details the funding right here.
The Emirates Culinary Guild (ECG) is inviting all professional chefs to participate in the upcoming biggest culinary competition in the Middle East: The Emirates Salon Culinaire 2014. Endorsed by the World Association of Chefs Societies (WORLDCHEFS), the event will be held in conjunction with Gulfood from 23 – 27 February 2014. Closing date for entries is February 6. However, many are often fully subscribed and closed well before the closing date.
The Emirates Salon Culinaire (ESC) is a series of practical and display-based culinary competitions; entry to which is open to professional chefs, pastry chefs, cooks and bakers. Some of the competitions are designed for entry by a single competitor; others are designed as team events. Each competition is called a ‘class’. The competitors at the Salon are judged by a panel of 20 international adjudicators, each one of whom is an approved international judge of the World Association of Chefs Societies.
Attached are copies of the details of the event and the forms for entering for best trophy classes and individual classes. For more information, please go on the following link: www.emirates-culinaryguild.com
Rules Regulations ECG Competitions 2014
http://www.emiratesculinaryguild.net/editorimages/file/RulesRegulations%20ECG%20Competitions2013.pdf
ESC2014 Briefs of the Classes for Entry
http://www.emiratesculinaryguild.net/editorimages/file/esc2014_classes_for_entry.pdf
ESC All Entry Forms
http://www.emiratesculinaryguild.net/editorimages/file/all_entryforms2014.xls
Dear Chefs,
in the last period many exciting things have happened within the World Association of Chefs Societies. Moreover, the World Association has been successfully moving forward, expanding its network, launching important projects and kept raising a bar for every next venture that lies ahead.
In the light of the recent rebranding strategy and unveiling the updated logo, let me bring you closer to the vision of this significant step.
Aiming to emphasize the importance of being a Chef and strengthen the global recognition of the culinary profession, the updated logo introduced WORLDCHEFS as a form of a shorter name for the World Association of Chefs Societies with a clear purpose – to provide a precise understanding of what it stands for and at the same time give pride and empower the profession.
Faithful to its initial mission statement to be the global voice of the culinary profession and to serve as a benchmark and support to all its members, the World Association’s updated logo is there to provide global recognition, clear distinction and strong affirmation of the culinary profession and every single individual, member of the World Association of Chefs Societies. Moreover, by acquiring the updated logo and changing the shorter name into the WORLDCHEFS, we are assured we are on the right path towards building a strong legacy for future generations of young professionals.
With culinary regards and sincere hopes you will join us on this mission and embrace the rebranding strategy that unites each and every of us,
Gissur Gudmundsson
WORLDCHEFS President
WELSH NATIONAL CULINARY TEAM
BUSY YEAR AHEAD FOR GLOBETROTTING WELSH CHEF
Immediate: January 10, 2014
2014 promises to be a busy and exciting year for Graham Tinsley, one of Wales’ top chefs.
Mr Tinsley, who manages the globetrotting Welsh National Culinary Team, is executive chef at De Vere Carden Park near Chester and a director of the Castle Hotel, Conwy.
He has been invited to be the celebrity speaker at the Canadian Restaurant Association’s annual meeting in Toronto in early March and will also manage the Welsh team and judge at the Culinary World Cup in Luxembourg in November.
Mr Tinsley, who was awarded an MBE in 2006 for his services to the food industry in Wales, will speak to the Canadian chefs about his experience of cooking for royalty. Over the years, he has cooked for the Queen, Duke of Edinburgh, the Prince of Wales, Prince Edward and visiting royalty from around the world.
During his visit to Toronto with his wife Sharon, he will also give cooking demonstrations and attend a couple of gourmet dinners in the city at restaurants run by famous chefs, including Michael Banacini, with whom he worked at The Dorchester, London early in his career.
Having developed a keen interest in developing recipes for people suffering from Crohn’s disease, due to his wife’s illness, he may also be invited to talk to Canadian groups during his stay.
He eventually hopes to publish a recipe book for people with Crohn’s disease. “It’s a really horrible disease and I would like to help people who are in a similar situation to Sharon,” he explained.
“Knowing what she went through before the illness was diagnosed two years ago, it’s important that people suffering from the disease receive every bit of help they can get to nurse them back to health.
“People with the disease have to be so careful with what they eat. It’s a very complex disease because it affects individuals in different ways in terms what they can tolerate in their diet.”
In November, Mr Tinsley will be attending the Culinary World Cup for the sixth time in his career. Although he will be helping the Welsh senior and junior teams prepare for the competition, this time he has to take somewhat of a back seat, as is one of 40 chefs from around the globe that have been asked to judge at the prestigious competition.
“The Culinary World Cup is my favourite because it’s an evening competition and there’s always a good, friendly atmosphere there,” he said. “Wales has won two gold medals at the competition in the past and the senior team will be keen to carry on their good work from the recent Dubai World Hospitality Championship.”
In Dubai, Wales won gold medals and finished fourth overall against the world’s best teams. Senior team selection will begin early in the new year, while the junior team is already begun preparing for the major competition.
Picture caption:
Graham Tinsley – busy 2014 ahead.
BOOK YOUR TICKETS EARLY TO SAMPLE BATTLE FOR DRAGON DISHES
January 10, 2014
Foodies wishing to sample dishes cooked by Wales’ finest chefs at next month’s Battle for the Dragon contest in North Wales are being urged to book their tickets quickly.
Regional pride will be a stake as teams from North, Mid and South Wales put their culinary skills to the test on consecutive days at this year’s contest, which is held during the Welsh International Culinary Championships hosted by Coleg Llandrillo, Rhos-on-Sea from February 25-27.
North Wales begin the contest on Tuesday, February 25 by cooking a three-course lunch for 90 people featuring Welsh Beef as the main course. Mid Wales are next in the kitchen on Wednesday, cooking Welsh Lamb as the main course and South Wales complete the line-up, on February 27, cooking Welsh pork as the main course.
The team captains are Toby Beevers (North), co-owner of Kokonoir, Broughton, Michael Bates (South), executive head chef at the Celtic Manor Resort, Newport and chef patron at White Hart Village Inn, Llangybi and Nick Davies (Mid), chef owner of the Lion Hotel, Llandinam.
Their dishes will be served up to diners in the college’s Orme View Restaurant on each of the three days. Tickets for each lunch cost £23 or £21 each when booking all three and are available from Jane Cater, assistant director of marketing and communications at Grŵp Llandrillo Menai, who can be contacted on Tel: 01492 542305.
It’s a big year for Welsh chefs with places in the Welsh National Culinary Team for the Culinary World Cup in Luxembourg in November at stake. The team returned with gold medals from the Dubai World Hospitality Championship last November, where they finished fourth in a new contest entered by a dozen of the world’s top culinary teams.
The Culinary Association of Wales has broken with tradition this year by inviting three regional teams from Wales to compete in the Battle for the Dragon and to showcase the best of Welsh cuisine, as part of its 20th anniversary celebrations. In previous years, two international teams have been invited to compete against Wales in the contest.
Recognised by the World Association of Chefs’ Societies, the Battle for the Dragon contest attracts top class international judges and is one of the showpiece events at the Welsh International Culinary Championships. Organised by the Culinary Association of Wales, the championships are sponsored jointly by the Welsh Government, Unilever Food Solutions and Hybu Cig Cymru/ Meat Promotion Wales.
The mouthwatering three-day event, which is open to the public free of charge, is designed to celebrate the nation’s culinary skills and rich variety of quality food. The popular event is packed with exciting competitions for learner, junior and senior chefs and waiting staff from across Wales and England.
Another feature of the championships is Cake Cymru, a competition for sugarcraft and cake decorating competitors from across the UK.
Coleg Llandrillo is also the venue for the National Chef of Wales contest on the eve of the championships, Monday, February 24. The four best chefs selected from the North and South Wales heats will compete for £3,000 prizemoney.
The four finalists are given three hours to cook a three-course dinner for four, using a ‘black box’ of ingredients predominantly produced in Wales. The chefs will be shown the contents of the box the night before the contest and they must then devise their menu.
The victor will receive £2,000 prizemoney, a trophy and the coveted title of best chef in Wales. The runner up receives £1,000.
Colin Gray, Culinary Association of Wales president, said he hoped members of the public would take the opportunity to visit the National Chef of Wales final and the championships over four days to view the high level culinary skills on display.
“This annual event provides the perfect platform to showcase the rich culinary skills and emerging talent that we have within Wales,” he added. “We also look forward to welcoming competitors from colleges across England, which adds the international flavour to the championships. It’s an event not to be missed.”
For more information visit www.welshculinaryassociation.com.
Picture captions:
Judges put dishes through the taste test at last year’s Welsh International Culinary Championships.
David Kelman in action for the Welsh National Culinary Team at last year’s Battle for the Dragon contest.
One of the desserts created during last year’s Junior Chef of Wales final.
