Category: News

Germany’s chefs cast their vote

Post author By Anand
Post date October 2, 2013

Andreas Becker from Trier is the VKD’s new president

The 19^th General Assembly of the German Chefs’ Association (Verband der Köche Deutschlands e.V. , VKD) concluded on 14 September 2013 in Karlsruhe. The agenda contained the elections of a new president, executive committee and board as well as amendments of the statutes and reports on the activities of the association. Approximately 200 chefs participated in the 2-day event, which was excellently prepared by the Chefs’ Association in Karlsruhe (Verein der Köche Karlsruhe 1898 e.V.) under the direction of Klaus Müller.

The German Chefs’ Association has a new president: Andreas Becker, Kitchen Director Vereinigte Hospitien Trier, will be guiding the fortunes of the largest professional chefs’ association. Robert Oppeneder, who did not stand as a candidate again after a successful term, wished his successor lots of strength and circumspection in performing his new task. While running for the highest position amongst the German chefs, Andreas Becker was able to prevail against his two competing candidates: Andreas Rohde, Event Organiser of the Landgut Gühlen and Kitchen Director of the Rehabilitation Clinic Hohenelse in Rheinsberg and Ralf Meneghini, Trainer and Application Coach at Palux AG in Bad Mergentheim. He was elected with 856 members casting their votes in favour of the new president.

The Executive Committee was also elected through postal voting ahead of the General Assembly. Karl Haaf from Calw was reinstated in the position of Vice President as the only candidate for the Southern Region. From the Eastern Region, Detlef Richter, Director of Training at the Akademie Berlin-Schmöckwitz in Berlin, exchanged his duties as member of the board for the position of Vice President. For the Northern Region, Johann Grassmugg, Operations Manager of the Marina Restaurant at the Travemünde Yacht Club, came out as the winner. At present, there is no Vice President for the Western Region; however, they will register a candidate at a later stage. In his region, Andreas Becker ran as a candidate for both the position of President and Vice President.

In his inaugural speech, Andreas Becker called upon the Delegates Assembly’s team spirit, which was met with great applause. “You and your knowledge are of vital importance.” At the same time, he thanked his predecessor for his “wholehearted dedication” at the helm of the VKD over the last few years. In the future, the professional association is planning to provide the public with more information on professional issues and the culinary teams’ activities. Promoting young professionals remains one of the board’s top priorities.

Andreas Becker considers himself to be a team player and places great importance on a close cooperation between his fellow directors and the board. During his term of office from 2013 to 2017, he will be assisted by a team of both new and experienced board members.

The Overall Board of the VKD will be supplemented by the six Directors of the VKD’s Expert Committees. They were elected by open ballot by the delegates who met in Karlsruhe:

Rainer Werchner, Managing Director of Hela Gewürzwerk Hermann Laue in Austria, as Chairman of the JAK Committee (Youth, Exhibitions, Competitions, Culinary Art)

Karl Nafz, Product and Quality Manager at the University Clinic in Tübingen, will remain in his position as Chairman of the GVS Committee (Communal/Large-scale and Company Catering, Event Catering, System Catering);

Bernd Malter, Product Development and Quality Assurance as well as Training at the Enchilada Franchise GmbH in Gräfelfing and Managing Director of the Kochstudio Malter in Mertingen, will stay in his position as Chairman of the GMF Committee (Gastronomic Segment, Trade Shows, Associations, Companies/Partners);

Siegfried Wintgen, Owner of “Gesundheitsbewusstes Kochen” [health-conscious cooking] in Salzburg, will take over the position of Chairman of the EuG Committee (Nutrition and Health);

Prof. Dr. Gerald Wetzel, Director of the International Institute of Hospitality at the Baltic College in Schwerin, continues in his position as Chairman of the BAP Committee (Professional Training and Further Training, Examinations and Seminars (BAP);

Andreas Buss from Marburg took the position of Chairman of the MEK Committee (Membership Support, Media, Marketing & Communication, IT).

Franz Nass, the owner of the holiday park “Fichtenweg” in Winterberg, was re-elected as speaker of the various Federal State Associations.

The 19^th General Assembly of the VKD took place under the patronage of Karlsruhe’s Mayor, Dr. Frank Mentrup. In his speech, he praised the dedication of the Karlsruhe chefs in his city. There were also a number of players from the industry who participated in the Assembly: During the Assembly, Katrin Moos-Achenbach of Achenbach Delicatessen and Walter Seubert of Seubert Delicatessen received the VKD’s highest award for their 50-year membership; Georges Knecht, President of the Hotel & Gastro Union as well as Andreas Bader brought greetings and congratulations from Switzerland; in addition Wieland Kniffka, Managing Director of Messe Erfurt, and District Manager, Anke Fischer, were also amongst the first people to congratulate the new VKD Board.

For information please contact:

Deborah Schumann

Freelance Journalists

Public Relations and Media Liaison of the VKD

On behalf of the German Chefs’ Association (VKD)

Tel.: +49 611 7239 239

Mobile: +49 171 316 4178

www.vkd.com, www.kochrebellen.de

Email: [email protected]

1st Yangon Culinary Young Chefs Challenge ended and supported WACS FEED THE PLANET initiative

Post author By Anand
Post date October 1, 2013

1st Yangon Culinary Young Chefs Challenge ended and supported WACS FEED THE PLANET initiative

The 1^st Yangon Culinary Young Chefs Challenge 2013 successfully finished just few days ago. Even though the event is already behind us, excellent atmosphere, interesting program, satisfied competitors and sponsors as well as the great number of visitor will be still talking about this great competition and cheerfully waiting for the next one.

The entire competition was conducted under the supervision of WACS certified Judges and other national and international professionals that followed the highest standards. While the winners proudly and justifiably received their prizes, sponsors or the competition made sure they received some valuable awards as well. Furthermore, during the event educational workshop on food safety and hygiene, Halal diet and modern culinary trends was held thanks to the wonderful presentations made by international speakers. Furthermore, Myanmar professional baristas preformed a two hour session ‘Barista training’ as to educate young Myanmar baristas and raise the awareness of this important hospitality segment.

As being a WACS member since 2000, Myanmar Chefs Association has been actively involved in many aspects of raising culinary standards, helping national industry to flourish and also provide help those in need. Thanks to the initiative made by the President of the Myanmar Chefs Association and Board member of WACS initiative World Chefs Without Borders, Oliver Esser Soe Thet, and his team a great humanitarian action was taken. All the bakery and pastry products were brought to an organization that takes care for elder people, offering them a great gastronomy experience that mostly likely they haven’t had the chance to taste. Cooked meals went in hands of those in need, some skillfully and completely sanitary safe wedding cakes made by the competitors were sold for the Chefs Without Borders Myanmar, purposes that will be again use for humanitarians activities. Moreover, some hot meals made by volunteers and WCWB Myanmar Chefs were specially prepared for charity purposes. “It is all very possible if it’s well planned, taken care of and managed from the beginning”, said Oliver Esser Soe Thet.

Myanmar World Chefs Without Borders, national members of the Myanmar Chefs Association, were greatly active the last couple of years and showed excellent results in their humanitarian missions like, closely related also to WACS Feed The Planet initiative:

“Health Food for Healthy Teeth”, financial aid for medical operations and treatments, schools reconstruction and building, “Clean the beach” activity”, plenty of good actions in the field of community public service, donations for sport and recreational activities as well as the medical equipment, volunteer work to raise the educational standards and make knowledge available to everyone. As many new ventures to come, there seem to be no borders for Myanmar Chefs!

To take a look at the official 1^st Yangon Culinary Young Chefs Challenge press release as well as the photos, follow the links below:

Myanmar Chefs Association official press release

1^st Yangon Culinary Young Chefs Challenge photo album

1st Yangon Culinary Young Chefs Challenge ended and supported WACS FEED THE PLANET initiative

To take a look at the official 1^st Yangon Culinary Young Chefs Challenge press release as well as the photos, follow the links below:

Myanmar Chefs Association official press release

1^st Yangon Culinary Young Chefs Challenge photo album

News World

Polish Culinary Cup announced its winners

Post author By Anand
Post date September 30, 2013

The Polish Culinary Cup that took place September 24–25, as the most prestigious national culinary competition for professionals in Poland announced its winners. As stated, the primary purpose of this competition is to develop Polish gastronomy, promote it outside Poland and create content-related and organizational standards for regional culinary competitions.

Members of the international judging team were: Jaroslaw Uscinski, Chairman of the jury, Gissur Gudmundsson WACS President, Armand Steinmetz (Luxembourg), Miltos Karoubas (Greece), Jean-Bernard Mahut (France), Jos Van Grunsven (Netherlands) and Dragan Unic (Sweden). The international team of judges was delegated to judge the Finals, held on the second day of the competition, September 25th. After many great dishes, seven long hours, difficult decisions to choose the best three among ten teams, the judging team joined their opinions and elected the winners. Just before the gala dinner started, the names of the winning teams were announced. As reinforcement to this great competition, many sponsors joined and gave their contribution through valuable support and prizes for the competitors. Even there was a challenging task to put together bay leaf, chocolate and venison, as obligatory ingredients, and create a tasty and appealing dish, each team showed its creativity and skills and certainly gained new experience and knowledge for the next time.

Polish Culinary Cup is a yearly competition, held during Polagra Gastro Gastronomy Fair in Poznan. This international trade fair for gastronomy is situated in spacious, modern and well equipped halls. Each hall was representing certain hospitality segment – food, manufacturers, specialized companies, distributors, industrial and logistical machines, restaurant and bar inventory etc. The entire venue was professionally organized, with a diverse offer and caught great attention of many visitors – professionals as well as culinary enthusiasts.

Undoubtedly, this year’s Polish Culinary Cup set up higher standards but also raised expectations to present the upcoming innovations and trends. In the meantime, there will certainly be exciting news coming from Polish chefs!

About the Cup: The Polish Culinary Cup has been organized by the Poznan International Fair and the Wielkopolska Chamber of Gastronomy since 2000. From its first edition, it has been supported by the most important and most prestigious Polish culinary societies, which share their content-related and organizational experience. They include: The Polish Chefs and Pastry Chefs Association, Chefs’ Club Foundation and Euro-Toques Polska. The Polish Culinary Cup consists of three stages, which guarantees that the winners are Polish chefs being true masters of the cooking craft. At the first stage, the Program Council of the Polish Culinary Cup assesses and grants KPP semifinal nominations to winners of maximum fifteen best competitions. The second stage is the semifinal of the Polish Culinary Cup, qualifying maximum ten teams to the final. The jury of the semifinal comprises Polish authorities in gastronomy. The final is the third stage of the competition, selecting the winners of the Polish Culinary Cup. The work of the Polish Culinary Cup finalists is assessed by an independent, international jury, composed of the greatest international culinary personages.

FeedThePlanet - Blog News

INTERNATIONAL CHEFS’ DAY 2013: SHOW YOUR CULINARY ABILITY

Post author By Anand
Post date September 30, 2013

30 April 2013 – The World Association of Chefs Societies has just announced the theme for International Chefs’ Day 2013: Show Your Culinary Ability.

For over 80 years, members of the World Association of Chefs have committed themselves to dedicating 20 October as a day where they will wear their chef uniforms and unanimously contribute to the community.

In 2009, the association introduced themes so that chefs worldwide can work towards a common goal globally. It started with ‘A Focus on Food Waste and Food Safety’, in response to the statistics that 40 million people have fallen to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. Following this was ‘Go Green with Chefs’ in 2010, which eventually led to the introduction of the ‘How to Feed the Planet’ declaration and programme introduced in 2012.

The 2013 ‘ Show Your Culinary Ability’ goes back to basics, and encourages chefs to show off their skills in whatever ways they can.

Says Gissur Gudmundsson, President of the World Association of Chefs Societies, “Chefs can make a big difference when they share their skills; as by doing so, you educate people around you. The ways they can contribute is countless: You can also go to a school and teach the kids about food hygiene. Washing your hands before handling food may be taken for granted, but from my travels around the world, it is obvious that humans need to be constantly reminded. Or for example, you can teach a group of cooks the proper way of butchering meat, so this will generally help them to prevent wastage.”

He adds, “If you are good at what you do, you can play your small part in feeding the planet in the future. Chefs can make an impact with people’s lives with their skills, and it goes beyond just pure pleasure on the plate.”

For updates on what chefs have done during the past International Chefs’ Days, please visit www.worldchefs.org and https://www.facebook.com/wacsworldchefs

page1image18864 page1image19024

About International Chefs’ Day

Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day. On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate. It is also a day, on which to assist the younger chefs, but most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.

For Media Enquiries, please contact:

Jenny Tan
World Association of Chefs Societies (Asia Ofice) FoodCult Pte Ltd
[email protected]
+65 9836 7653

News World

NAMIBIA WINS THE INAUGURAL AFRICAN CULINARY CUP

Post author By Anand
Post date September 30, 2013

The first competition of its kind in Africa, the South African Chefs Association (SACA) proudly launched the African Culinary Cup on 4 September at InfoChef Africa 2013.

Endorsed by the World Association of Chefs Societies (WACS), Junior National Culinary Teams from Zimbabwe, Kenya, Namibia, South Africa, Lesotho and the United Arab Emirates competed in the challenge, and it was the team of chefs from Namibia who out-cooked the other competitors to come out tops.

The African Culinary Cup has been a long-standing dream of the Association, and SACA is pleased to have reached this milestone to create an event that encourages learning, camaraderie and skills development within Africa’s culinary world.

“The African Culinary Cup is a milestone for the South African Chefs Association; it is the realisation of a dream. A WACS-endorsed competition that celebrates the culinary arts of chefs from across Africa and the Middle East, it was exciting and humbling to see this competition come to life and fantastic to see what high culinary standards we have on our continent. The judging was incredibly strict and the food was of an impressive standard,” said Stephen Billingham, President of the South African Chefs Association.

SACA invited National Culinary Teams from across African and the Middle East to take part in this competition, and six teams of four were able to attend the event as competitors, while representatives from Ghana, Mauritius and Togo attended the event as observers with the aims of entering into next year’s competition.

The competitors could choose their ingredients from a communal table, from which they had to create a three-course menu (starter, main and dessert). With spring upon us, the communal table was more like a harvest table, filled to the brim with local, seasonal fruit, vegetables, nuts, herbs and more. With regards to proteins, the teams needed to cook with a whole fresh trout, fresh mussels and a lovely fan-cut fillet of ostrich, which was sponsored by Klein Karoo International.

On 3 September 2013, the African Culinary Cup teams had one hour to conceptualise their menu and on the following day the team gathered in the competitions arena at the Johannesburg Expo Centre, Nasrec from 6.30am to begin cooking. The teams had five hours to complete their menu for thirty people.
Each team created diverse, exciting dishes from the ingredients presented. For starters, Team United Arab Emirates created Citrus thyme confit trout; a semi-cured trout tartare, with barley and mussel ragout, semi dried tomato vinaigrette fennel and mange tout salad, while Team Zimbabwe’s first course was a Galantine of trout on braised fennel with crispy leeks and teriyaki-sesame dressing.

Most teams used the ostrich in their main course, with Team Lesotho preparing Grilled rosemary ostrich fillet with an apricot and white wine sauce accompanied by baked parmesan pommes alongside glazed carrots and mange tout, while Team United Arab Emirates went for Herb crusted ostrich fillet with mushroom duxelle, fondant potato celeriac puree, pickled beetroot and apricot jus.

The sweet ending from Team Lesotho was a Black Forest cake and a flambéed fruit terrine on the side with an orange liqueur sauce and Team South Africa whipped up a White chocolate and orange bavoise, with a carrot and pecan nut slice, carrot sorbet and macerated carrots.

The judging of the competition was based on global culinary competition standards and the panel was made up of top South African judges Garth Shnier, Arnold Tanzer and Heinz Brunner, as well as SACA’s Competitions Director Jodi-Ann Pearton and the President of WACS, Gissur Gudmundsson,

“The African Culinary Cup is a world-class competition, taking place on world-class kitchens and an impressive standard of food was created. Yes, I saw mistakes, but I also saw perfection, and that would be true of any culinary competition around the world,” said Gudmundsson at the African Culinary Cup Gala Dinner that took place at Sun International’s Maslow Hotel on 4 September 2013.

The competition was tough and the results were incredibly close, but there could be only one winner. It was the Namibian Junior National Culinary Team who most impressed the judges and they walked away with the winner’s certificate, trophy and

the title of first-ever African Culinary Cup champion.

“I am excited, proud and surprised to win. Namibia is a very small country and we had some stiff competition from countries like South Africa and the United Arab Emirates, who are experienced in competing internationally. The African Culinary Cup was challenging, but incredibly rewarding; we learnt so much and were so pleased to be a part of this competition that celebrates cuisine from across African and the Middle East, and of course, so thrilled to be the champions!” said David Thomas from the Namibian Junior National Culinary Team.

The first of many annual competitions to come, SACA looks forward to welcoming even more countries to compete in the African Culinary Cup 2014.

TEAM NAMIBIA’S WINNING MENU

The Namibian’s menu that wowed the judges was a starter of Mussel terrine, smoked trout tartar with grapefruit and almond braised fennel with star aniseed. Fennel mousse, honey pepper tuile, yoghurt, mustard and fresh herb dressing.

For mains it was Ostrich fillet with a cocoa marinade. Crispy polenta with oyster mushrooms. Parsnip puree, beetroot and cocoa pate. Celeriac chips, macadamia nut shavings and red wine sauce.

And for dessert, a Dark chocolate cashew nut marquise, cinnamon chocolate sponge with sous vide blueberry compote. Orange baked pudding with crème anglaise and citrus fruit crumble, white chocolate vanilla bead truffle, coral sugar.

THE TEAM MEMBERS

NAMIBIA
Competing chefs:
David Thomas
Tomeo Anwill Dick Natasha Hamman
Stallin Sheldon Steenkamp

SOUTH AFRICA Competing chefs: Vusumuzi Ndlovu Kgomotso Rasepae Gontse Moyane Megin Meikle

LESOTHO Competing chefs: Batsoeneng Seotloali

Makhalita Khaoli Mosaletseng Nyenye Mampit Thama

ZIMBABWE Competing chefs: Chiedza B Sengwe Rufaro Chaniwa Tafadzwa Mubayiwa Owen Magwaza

UNITED ARAB EMIRATES Competing chefs:
Karan Mohan Naik Supritam Basu

Fodil Baghal Biljana Milisavjevic

KENYA
Competing chefs: Andreas Vogt
David Otieno Okoth Shivachi Gilbert Musila Phillip Kibett Mengech

News World

Palestine Joins the Growing WORLDCHEFS Family

Post author By Anand
Post date September 18, 2013

The 12^th of September was an important date for both the World Association of Chefs Societies and Palestinian Chefs Association. On this exciting day, WACS President Gissur Gudmundsson officially announced that Palestinian Chefs Association became a full member of the World Association of Chefs Societies.

During this occasion, Gissur Gudmundsson handed over the official membership certificate to Nadim Milhem, President of the Palestinian Chefs Association. Throughout the event, there were several important people who attended this momentous occasion – the President of Bethlehem, Governor and Tourism Minister, WACS General Manager Ragnar Fridriksson and Thomas Gugler, WACS Continental Director for Africa/Middle East.

During the same day, the first international culinary competition was held at Crystal restaurant in Bethlehem, which involved 53 competitors from all over Palestine as well as the Taste of Peace members. At the closing ceremony, competitors received medals and diplomas by representatives of both Associations.

The entrance of Palestinian Chefs Association into the World Association of Chefs Societies family is certainly a big step for all involved, as this paves the way for many joint and exciting projects. Furthermore, WACS President, Gissur Gudmundsson highly commended Chef Sarkis Yacoubian, President of the Taste of Peace Association, for his tremendous efforts on making this new venture happen.

WACS president concluded, “I am very pleased and honored that Palestinian Chefs Association is now part of the World Association of Chefs Societies family and I am looking forward to our partnership that lies ahead. After all, we have already made an important step by showing that chefs truly have no borders!”

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 programmes, 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 cooks, chefs and culinary educators from around 100 countries, representing over 10 million professionals.

www.worldchefs.org

For more information and high resolution photos, please contact:

Ragnar Fridriksson

General Manager

World Association of Chefs Societies

[email protected]

News World

The porcelain that changes taste

Post author By Anand
Post date September 16, 2013

Can the shape of the porcelain we eat from affect how food tastes? The Norwegian porcelain manufacturer Figgjo says it can, and launches three small products to prove it.

– One of them meets the sweet and salty point on the tongue, one meets the sour, and the last one meets all the points on the tongue at the same time. The idea is that the shape enhances or changes the experience of taste, says product development manager Constance Gaard Kristiansen about the new products Figgjo Sans.

Inspired by oysters

Figgjo Sans was designed by the Norwegian duo Marte Frøystad and Runa Klock who wondered why there were few alternatives to traditional cutlery and chopsticks.

– We began by asking ourselves if what we eat with and from can affect the experience of food. Of course the answer is yes! We wanted to create something you can hold and eat directly from, and found our inspiration in the shape and size of the oysters. But what happens when the object meets the mouth? We knew that wine glasses are designed to enhance the different flavors in wine by directing it to different parts of the tongue, so we started to experiment and see if we could achieve the same with food, says Runa Klock.

The designers tried different varieties together with one of Norway’s most renowned chefs, Even Ramsvik from the restaurant Ylajali, and eventually ended up with three different shapes. The narrow one meets the tip of the tongue where the sweet and salty zones are found, and enhances sweet taste. One is more open and balanced, and the last one leads the contents to the sides of the tongue, where the sour taste is enhanced.

Can give scientists the final answer

– In recent years it has been debated whether the tongue map is myth or reality, says product development manager Constance Kristiansen of Figgjo. – Perhaps Figgjo Sans can give scientists a final answer.

Captions:

The designers Marte Frøystad and Runa Klock asked themselves if the shape of the porcelain we eat from can affect how food tastes. This was the starting point of a development process that resulted in the products Figgjo Sans.

The three Figgjo Sans meet different areas of the tongue – the salty and sweet, the sour or all areas simultaneously – and can thus affect how food tastes.

– Many design objects come and go in kitchens and restaurants. Some stay. These are the ones who in addition to being beautiful and functional, also manage to enhance the taste experience. Runa Klock and Marte Frøystad’s Figgjo Sans is such a series, says head chef Johan Laursen of Fru K. at The Thief in Oslo.

News from Figgjo autumn 2013:

Figgjo Sans

Figgjo Sans narrow
Figgjo Sans wide
Figgjo Sans wave

For ytterligere informasjon, kontakt:

Constance Gaard Kristiansen, product development manager Figgjo, tel. +47 40 40 85 28

Tonje Sandberg, press contact Figgjo, tel. +47 99 03 81 20

Runa Klock, designer Frøystad + Klock, tel. +47 95 88 74 14

News World

WELSH CHEFS INVITED TO COMPETE AGAINST WORLD’S BEST IN DUBAI

Post author By Anand
Post date September 16, 2013

The globetrotting Welsh National Culinary Team will be flying the flag for Wales at a major new international gastronomic contest in the Middle East in November. Wales is one of only 12 national teams invited to compete in the Dubai World Hospitality Championship from November 17-19.

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, savory and ingredients of the chefs’ choice. Sixteen respected culinary judges from the World Association 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 will be 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 honor 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 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. Toby Beevers, operations manager at Purchasing Systems Limited, Chester, and Mike Evans, from Coleg Llandrillo, will also help the team prior to the competition, but will not be travelling to Dubai.

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.

News World

Deutschlands Köche haben gewählt

Post author By Anand
Post date September 16, 2013

Die 19. Generalversammlung des Verbandes der Köche Deutschlands e.V. (VKD), ging am 14. September in Karlsruhe zu Ende. Die Neuwahlen des Präsidenten, des Präsidiums und des Vorstandes sowie Satzungsänderungen und Berichte zu Verbandsaktivitäten standen auf der Tagesordnung. Rund 200 Köche und Köchinnen nahmen an der zweitägigen Veranstaltung teil, die vom Verein der Köche Karlsruhe 1898 e.V. unter der Regie von Klaus Müller bestens vorbereitet wurde.

Der Verband der Köche Deutschlands hat einen neuen Präsidenten: Andreas Becker, Küchenleiter Vereinigte Hospitien Trier wird für die nächsten vier Jahre die Geschicke des größten Berufsfachverbandes der weißen Zunft lenken. Robert Oppeneder, der nach einer erfolgreichen Legislaturperiode nicht mehr kandidierte, wünschte seinem Nachfolger Kraft und Besonnenheit für seine neuen Aufgaben. Andreas Becker setzte sich gegen seine beiden Mitbewerber Andreas Rohde, Eventorganisation Landgut Gühlen, Küchenleiter Rehaklinik Hohenelse, Rheinsberg und Ralf Meneghini, Schulungsleiter und Anwendungscoach bei Palux AG, Bad Mergentheim um das höchste Amt der deutschen Köche durch. Mit 856 Stimmen wurde er von den Mitgliedern zum neuen Präsidenten gewählt.

Das Präsidium wurde ebenfalls durch Briefwahl im Vorfeld der Generalversammlung bestimmt. Karl Haaf aus Calw sicherte sich als einziger Kandidat von Block Süd wieder seine Position als Vizepräsident. Detlef Richter, Ausbildungsleiter Akademie Berlin-Schmöckwitz, Berlin, einziger Kandidat von Block Ost, wechselte seine Aufgaben als Vorstandsmitglied zum Vizepräsidenten. In Block Nord behauptete sich Johann Grassmugg, Betriebsleiter Restaurant Marina im Yachtclub Travemünde. Block West steht im Moment noch ohne Vizepräsident da und wird einen Kandidaten nachmelden. Andreas Becker hatte sich in seiner Region West sowohl als Präsident wie auch als Vize aufstellen lassen.

In seiner ersten Antrittsrede appellierte Andreas Becker unter großem Beifall der Delegiertenversammlung an den Teamgeist: „Es geht nicht ohne Euch und Euer Wissen“. Gleichzeitig bedankte er sich bei seinem Vorgänger, der in den letzten Jahren „mit viel Herzblut“ den VKD geleitet hat. In Zukunft wird der Berufsverband noch stärker mit Fachthemen und seinen Koch-Mannschaften in der Öffentlichkeit auftreten. Nachwuchsförderung ist immer noch oberstes Ziel des Vorstandes.

Andreas Becker versteht sich als Teamplayer und legt großen Wert auf enge Kooperation zwischen seinen Präsidiums- und Vorstandskollegen. Für die Amtsperiode 2013-1017 steht ihm dabei eine Mannschaft zur Seite, die sich aus einer Reihe neuer sowie alter Mitglieder im Vorstand zusammensetzt.

Den VKD-Gesamtvorstand vervollständigen die sechs Leiter der VKD-Fachausschüsse. Gewählten wurden sie direkt in offener Wahl von den Delegierten in Karlsruhe.

Rainer Werchner, Geschäftsführer Hela Gewürzwerk Hermann Laue in Österreich als FA-Vorsitz Jugend-Ausstellungen-Wettbewerbe -Kochkunst (JAK)

Karl Nafz, Produkt und Qualitätsmanager beim Universitätsklinikum Tübingen übernimmt wieder sein Amt als FA-Vorsitz Groß- und Betriebsverpflegung, Catering, Systemgastronomie (GVS)

Bernd Malter, Produktentwicklung und Qualitätssicherung sowie Schulungen bei Enchilada Franchise GmbH Gräfelfing und Geschäftsleitung Kochstudio Malter, Mertingen übernimmt wieder sein Amt als FA-Vorsitz Gastronomie-Messen-Verbände-Firmen/Partner (GMF)

Siegfried Wintgen, Inhaber von „Gesundheitsbewusstes Kochen“, Salzburg für den FA-Vorsitz Ernährung und Gesundheit (EuG)

Prof. Dr. Gerald Wetzel, Leiter des internationalen Institutes für Hospitality am Baltic College in Schwerin übernimmt wieder sein Amt als FA-Vorsitz für Berufliche Aus- und Weiterbildung, Prüfungs- und Seminarwesen (BAP)

Andreas Buss, Marburg für den FA-Vorsitz für Mitgliederbetreuung, Medien, Kommunikation, Marketing, EDV (MEK).

Zum Sprecher der Landesverbände wurde von den Landesverbandsvorsitzenden Franz Naß, Inhaber Ferienpark Fichtenweg/Winterberg bestätigt.

Die 19. Generalversammlung des VKD stand unter Schirmherrschaft des Oberbürgermeisters Dr. Frank Mentrup, der in seiner Rede das Engagement der Karlsruher Köche in seiner Stadt würdigte. An der Versammlung nahmen auch Vertreter der Industrie teil, wie Katrin Moos-Achenbach von Delikatessen-Manufaktur Rudolf Achenbach, Walter Seubert von Feinkost Seubert erhielt für 50 Jahre Mitgliedschaft während der Tagung die Ehrennadel. Grüße aus der Schweiz überbrachten Georges Knecht, Präsident von der Hotel und Gastro Union und Andreas Bader. Wieland Kniffka. Geschäftsführer der Messe Erfurt und Bereichsleiterin Anke Fischer waren ebenso erste Gratulanten des VKD-Vorstandes.

Informationen:

Deborah Schumann

Freie Journalistin

PR-und Öffentlichkeitsarbeit VKD

im Auftrag des Verbandes der Köche Deutschlands

Tel.: 0049 611 7239 239

Mobil: 0049 171 316 4178

www.vkd.com, www.kochrebellen.de

E-Mail: [email protected]

Foto honorarfrei: VKD/Schumann

v.l.n.r.: Johann Grassmugg, Detlef Richter, Karl Haaf, Andreas Becker

News World

The “Young Chefs Club” under the umbrella of the Cyprus chefs Association

Post author By Anand
Post date September 16, 2013

The Cyprus Chefs association would like to announce the establishment of the “Young Chefs Club” under the umbrella of the Cyprus chefs Association.

The first meeting of the Young Chefs Club has taken place on the 30^th of July 2013 and a temporary committee was set, in order to prepare the grounds for the first official elections to take place during the first quarter of 2014.

In an attempt to assist the temporary committee fulfil its mission the Cyprus Chef’s Association has appointed Mr. Marios Hadjiosiph as mentor of the Young Chefs Club.

The Cyprus Chef’s Association encourages Young Cypriot Chefs to become members of the C.C.A. as this will give them the opportunity to be involved in all the activities of the association, including the initiatives of the new club.

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