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The International Big Cooking Contest & the Big International Carving Contest will take place in Innsbruck, Austria from the 16th to the 19th of September 2013 for Young Chefs, follow this link to their live-stream event:
www.justin.tv/verband_der_koeche
The live-stream will be up form the 16th September to the 19th September from 9.30 to 18.00.
This August, six South African chefs summited Mt Kilimanjaro, 5 895 meters altitude, to raise funds to feed hungry children and celebrate the 20th anniversary of the World Chefs Tour Against Hunger (WCTAH). At this stage more than R 200 000 has been raised which will go a long way to feeding needy children in disadvantaged communities and will add significantly to the already 7 000 children that WCTAH feeds every day in South Africa
The six fearless SA chefs, that included Heinz Brunner, Martin Kobald, Glynn Sinclair, Manfred Reinhart, Jeff Schueremans and Fritz Flatscher, were probably the first chefs who climbed Mt Kilimanjaro. In spite of many challenges they were facing, the victorious chefs conquered the mountain top. Not only they reached the summit but they achieved to raise funds for children in need.
More interesting details about this noble and brave venture, read in the next issue of the magazine WORLDCHEFS that is coming out in January 2014.
Culinary competition organized by Chefs Association of Pakistan and COTHM
World Congress of Chefs, WACS 2014, will gather over 800 chefs for three days of conferences and competitions in Stavanger, Norway. July 2th -5th chefs will discuss food, gastronomy and sustainable food production at Stavanger Forum.
The Salon culinaire mondial 2013 will take place in Basel on the 23rd to 27th of November 2013
For further information please follow this link www.salonculinairemondial.com
The Salon Culinaire Mondial stands for culinary art at the topmost level. This prestigious event ranks as one of the three most important international team-cooking competitions, alongside the “Culinary Olympics” and the Culinary World Cup. The ten best national teams plus further participants from more than 30 countries will be cooking in different categories for fame, glory and awards – as well as for points in the world rankings (You will find an overview of the participants here). More than 80,000 visitors are expected at the 2013 competition, which is being held at Igeho (International exhibition for hotels, catering and extra-domestic consumption) in Basel and is organised by the World Association of Chefs Societies (WACS) and the Swiss chefs’ association (SKV).
The Salon Culinaire Mondial, which is only held every six years, aims to measure the special skills and performance of culinary art teams and individual culinary art exhibitors. A further objective is to showcase developments and progress in culinary arts as well as to motivate and encourage next-generation chefs. An internationally asembled, top-class jury assesses the achievements of the teams. The jury attaches great importance to attractive presentation of the dishes and to careful, balanced and creative preparation. Furthermore, the reciprocal relation between effort and result will be evaluated.
The new infrastructure of MCH Messe Basel Ltd. offers the Salon Culinaire Mondial an exclusive location in the new event hall directly at the exhibition-square. We are looking forward to welcoming you in Basel at the Salon Culinaire Mondial – where culinary and architectural top-class merge to a perfectly matched piece of art!
Great news for Young Myanmar Chefs! In the cooperation of the Myanmar Chefs Association and its partners: Singapore Myanmar Exchange, Dick Knives, Myanmar Chefs Art, Premium Food Service, Nestle Professional and Fonterra, the 1st Yangon Culinary Young Chefs Challenge 2013 will be held at Yangon on the 26th September 2013, based on WACS Rules and Regulations. On the first day of the event, September 25th, participants will have the opportunity to take part in valuable educational seminars, provided by the sponsors of this event. The primary goal of the event is to have both culinary education and culinary challenge.
Besides the competition, participants will have the opportunity to take part in educational seminars on Nutrition, Hygiene and Food trends open for all age Chefs. Also, the three overall winners of the Junior Chefs Competition will get a chance to compete in the 2014 FHA – Singapore and represent Myanmar at the Food Hotel Asia in Singapore.
Being a member of the World Association of Chefs Societies (WACS) and in order to assist and improve standards of the culinary fare in Myanmar, the Myanmar Chefs Associations invited WACS certified judges to judge the competition for Myanmar Junior Chefs and Junior Pastry Chefs.
We are inviting all candidates under 25 to present their best skills and professional abilities and give their important contribution, especially in and for Myanmar’s young Hospitality Industry!
How to apply and to obtain further details, please follow the links below:
8th Annual StarChefs.com International Chefs Congress
Guts and Glory: Leaving It All on the Line
Sunday, September 29 to Tuesday, October 1, 2013
Pier 57 Hudson River Park
15th Street at West Side Highway
New York, NY 10011
INDUSTRY-ONLY SYMPOSIUM
Register for your Exclusive WACS Pass
Just use the code ICC199.
Learn more about ICC and this year’s competitions, trade show, and newest offerings.
For help purchasing tickets, contact [email protected].
What: Fourteen chefs will compete in final phase of tryouts, hot-food, for a spot on the American Culinary Federation’s internationally acclaimed six-member team of ACF Culinary Team USA. The 14 chefs advanced from a field of 25 to the hot-food portion by excelling in the cold-food tryouts held in June.
Candidates have 15 minutes to set up, and 2 hours, 30 minutes, to cook, plate and present 12 portions of a hot-food fish course and main dish using two different cooking methods for both. ACF Culinary Team USA members will be selected based on several factors, including: presentation, composition and harmony of ingredients, flavor, technique, practicality, degree of difficulty and skill level. Each chef competitor must display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste. Final selection will take into account both cold- and hot-food segments and skill sets, as well as personality, attitude and the ability to excel and work cohesively in a team setting.Why: To determine who will be selected to represent the United States on ACF Culinary Team USA, sponsored by Unilever Food Solutions, which will compete in international competitions including the Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany, Oct. 22-25, 2016.Who: The chefs competing in the final tryout for ACF Culinary Team USA are:· Joseph Albertelli, executive chef, Westchester Country Club, Rye, N.Y.; Chefs Association of Westchester and Lower Connecticut· Brian Campbell, CEC®, CCE®, senior instructor, Johnson & Wales University, Charlotte, N.C.; ACF North Carolina Chapter· George Castaneda, executive chef, Sodexo, Franklin, Tenn.; ACF Middle Tennessee Chapter· Shawn Culp, CEC®, culinary arts instructor, The Art Institute of Pittsburgh, Bridgeville, Penn.; ACF Pittsburgh Chapter· Ben Grupe, sous chef, Old Warson Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.· Aaron Haga, CEC®, chef tournant, The Broadmoor, Colorado Springs, Colo.; ACF Pikes Peak Chapter Inc.· Jason Hall, CMC®, executive chef, Hammock Dunes Club, Palm Coast, Fla.; ACF St. Augustine Chapter· Adam Munroe, chef de cuisine, The Country Club, Chestnut Hill, Mass.; ACF Epicurean Club of Boston· Alison Murphy, executive pastry chef, The Vintage Club, Indian Wells, Calif.; ACF national member· Woojay Poynter, CSC®, assistant professor, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon· John Reed, CEC®, CCA®, owner, Customized Culinary Solutions, Skokie, Ill.; ACF Windy City Professional Culinarians Inc.· Matthew Seasock, CEC®, executive sous chef, The Fort Worth Club, Fort Worth, Texas; ACF national member· Corey Siegel, CC®, rounds cook, The Greenbrier, White Sulphur Springs, W.Va.; ACF of Greater Buffalo New York· Ashley VanHulle, baker, MotorCity Casino Hotel, DetroitWhen: Aug. 24, 6 a.m.–7 p.m.Where: College of DuPage, Culinary Arts Center, 425 Fawell Blvd., Glen Ellyn, Ill.
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