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Category: News
WALES, 3rd of March 2021 – Wales pressing ahead with plans to host world’s top chefs in October
Organisers have confirmed that plans for a prestigious four-day culinary event, which will attract the world’s best chefs to compete in Wales in October, are progressing at full speed.
The Worldchefs Global Chefs Challenge, which comprises three competitions, will be held at the Celtic Manor Resort, Newport from October 23-26.
The only major Worldchefs event organised this year, the Global Chefs Challenge is being hosted by the Culinary Association of Wales (CAW) and its partners, the International Convention Centre Wales (ICC Wales), the Celtic Manor Resort and the Welsh Government.
The CAW has appointed professional conference organiser Worldspan to organise the globalevent. The company has a wealth of experience, delivering 5,000 events across 84 countries.
Sophie Morris, Worldspan’s managing director, said: “We are delighted to be supporting the Culinary Association of Wales as hosts of the Global Chefs Challenge. From our HQ in North Wales, we are celebrating almost 50 years of delivering events and experiences for our clients.
“To support this event, showcasing the best of Welsh food and drink, on our home ground is a privilege. Our team looks forward to supporting CAW as they welcome the world to Wales.”
CAW president Arwyn Watkins, OBE, said the decision to press ahead with the event was a massive vote of confidence in Wales by Worldchefs, which represents more than 12 million chefs from 108 countries worldwide.
Culinary Association of Wales President Arwyn Watkins, OBE.
“We believe that the Global Chefs Challenge will be a fantastic opportunity for the hospitality industry to open up again following the global pandemic,” he added. “Our plans are progressing well, boosted by the enthusiastic support that we are receiving from Worldchefs.
“Hosting a global event of this magnitude in Wales is a huge honour and undertaking, but the Culinary Association of Wales and its partners relish the challenge of welcoming the world’s best chefs.
“Hopefully, this event will support the steps being taken to help Wales bounce back from the pandemic’s severe economic impact.”
The event will feature the Global Pastry Chefs Challenge on the first day, the Global Chefs Challenge on days two and three and the Global Young Chefs Challenge for the Hans Bueschkens Trophy on day four. Wales will have a chef competing in each of the competitions.
Lesley Griffiths, Wales’ Minister for Environment, Energy and Rural Affairs, said: “While we face the continued backdrop of the COVID-19 pandemic, it is, of course, very pleasing to see that the Culinary Association of Wales and the Celtic Manor Resort are planning to hold the Worldchefs Global Chefs Challenge in October.
“I am pleased that organisations planning ahead for events continue to look at Wales as a destination.”
Worldchefs have given a vote of confidence to the CAW and its partners to organise a safe and professional event for chefs.
Worldchefs president Thomas A. Gugler said: “Wales and the Global Chefs Challenge – an amazing opportunity and match with a fantastic venue – will welcome chefs from around the globe for the first time, and for me it’s a must to attend.
“Great vision, modern approach and a dedicated team behind the scenes. COVID 19 will not stop us as we believe in the ‘Power of the white jacket’. All participants will be overwhelmed by the hospitality, the warm welcome and the stunning landscape around.
“I am looking forward to seeing you all at the Worldchefs Global Chefs Challenge in Wales. I wish Arwyn and the team good luck for all the preparations and thanks for the amazing dedication.”
Culinary Association of Wales president Arwyn Watkins, OBE, with Worldchefs’ president Thomas A. Gugler.
Ragnar Fridriksson, Worldchefs’ managing director, said: “We want to give our competitors the best possible opportunity to meet and compete under safe and professional conditions. The Culinary Association of Wales has our full confidence to deliver just that.”
The CAW and the Celtic Manor Resort has a successful track record of hosting Worldchefs’ events. In 2017, the country hosted a successful Worldchefs European Congress and, in 2019, welcomed a Worldchefs board meeting.
The Celtic Manor also hosted Ryder Cup in 2010 and a NATO Summit of world leaders in 2014.
The Celtic Manor Resort, which is to welcome the world’s best chefs next October.
Ends
For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 07831 697494 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.
SWEDEN, 26th of February 2021 – Electrolux Professional is proud to announce the support of the Electrolux Food Foundation, an independent, non-profit organization that supports initiatives to inspire more sustainable food choices among professionals and consumers, and to support people in need in the communities around us.
See original press release here.
Since food is a major battleground in the fight against climate change, the foundation’s focus is well aligned with the Electrolux Professional commitment to contribute to change through its Sustainability Commitment, that supports the UN Agenda 2030 and Sustainable Development Goals.
Niklas Lindsköld, Head of Sustainability at Electrolux Professional “Our support to the Electrolux Food Foundation is a natural step for our sustainability commitment. With our community of dedicated, professional chefs around the world, along with the involvement from the Worldchefs organization, we are uniquely positioned to support the initiatives and important messaging about the need for healthy food and sustainable cooking.”
The Electrolux Food Foundation was established in 2016 focusing on supporting activities on food and related sustainability issues. The foundation brings employee initiatives to life by supporting them with funding and resources. In 2020 the foundation donated more than 800,000 meals around the world.
“We are delighted that Electrolux Professional has decided to join up with us and support the Food Foundation. Our partners give us an edge and help us to be a force for good,” says Ingrid Mellstig, Head of Electrolux Food Foundation.
The purpose is to inspire sustainable eating and cooking habits among consumers and professionals, and to support people in need through education and emergency relief efforts. The foundation supports the United Nations Sustainable Development Goals for Responsible Consumption and Production (#12) and Global Partnership for Sustainable Development (#17).
Find out more in our web site: www.electroluxprofessional.com/corporate/electrolux-food-foundation/
Media contact Jacob Broberg, Senior Vice President Investor Relations and Communications +46 70 190 00 33
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Food Development Manager: Alshaya Group
Role Details
Purpose
- The Master Baker enhances and develops existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.
- Combine innovation, creative ideas and exceptional kitchen capabilities in developing products with commercial understanding of what will be profitable to the business and the customer / end customer.
Context
The MB operates within a manufacturing environment where continuous improvement and close contact with brands is essential to ensure successful growth and development in both sides.
The MB has the responsibility to:
- Manage the development of products from idea generation to distribution in the market place;
- Evaluate opportunities within the market and based on product portfolio to develop new concepts;
- Oversee coordination of concept art and sample creation, securing approvals during the process and finalizing all products and packaging prior to launch.
- Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc.;
- Communicate with brands the different stages of product development and length of the process;
- To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
- Manage multiple projects within established timelines.
Key Outputs
Brands and People Management & Development
- Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest of both sides;
- Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines;
- Ensure that Production Managers are informed on new brand’s standards, requirements, policies, and products characteristics;
- Identify core training / competency requirements for production pre-launch;
- Cascade trainings regarding necessary skills to perform at the highest possible standards;
- Ensure trainings are executed and documented to guarantee a smooth product(s) launch.
Current Products Improvement
- Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development;
- Optimize production by analysing and identifying process conditions;
- Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
- Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
- Ensure technical improvement when necessary;
- Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
- Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
- Understand the control of costs and overhead expenditure in line with budgetary targets.
New Products Development
- Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business;
- Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies;
- Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors;
- Design, install and commission new production plant;
- Provide solution for environmental and food safety considerations, especially in production line design;
- Assess product feasibility at a manufacturing level;
- Provide guidance in the delivery of any new project;
- Write recipes and procedures for new products or reformulate current products;
- Liaise with QA to ensure compliance with policies and safety procedures;
- Ensure culinary execution is consistent with branding elements of each new product created;
- Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
- Ensure site holds the necessary equipment and structure for the development and production of goods;
- Ensure the required approvals and documentation are obtained;
- Develop and standardize operating procedures for kitchen operations across all brands;
- Ensure project is feasible and meets the deadlines;
- Oversee the launch of new products;
- Assist in the post-launch analysis phase.
Continuous Improvement
- Track effects of improvement projects and report on progress;
- Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures;
- Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development;
- Ensure awareness of the competition;
- Carry out ideation sessions to generate new concept products in line with brand.
Quality Management
- Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
- Monitor standards and specific brand requirement compliance;
- Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions.
- Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.
Health & Safety
- Ensures all hazards have been assessed with completion of risk assessments;
- Establish food processes for teams that are safe and that do not jeopardize quality of products;
- Ensure all Health and Safety / Food Hygiene guidelines are adhered to.
Communication
- Work Closely with the SBX Food team in taking briefs to launch.
- Attend weekly NPD meeting and contribute with any adjustments or additional information needed
- Review improvement project process weekly;
- Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
- Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
- Effect a detailed shift handover with designated deputy in the case of absence.
Finance
- Maintain clear records of each brands know-how by establishing the particular food offer and the best practice;
- Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site.
Key Relationships
Reporting to Senior Food Development Manager.
Internal
Communicate effectively and confidently with:
- Good In / Dispatch Team
- Maintenance Team
- Hygiene Team
- QC Team
- Site Management Team
- Brand Ambassadors in Head Office
External
Maintain effective professional communication with:
- Alshaya Brands
- Suppliers and third party manufacturers
- Agencies
- Service providers and equipment contractors
Decision-making Authority
Responsible for functional budget, including :
- Equipment
- Any other budgeted figures to agreed amount
- Can stop/change work activities which constitute a significant risk to safety of the person, environment, plant or product safety/quality, or if not complying with brand standards;
- Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality;
- Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget.
Decisions referred
- Issues that would alter company practices or policies
- Expenditure above agreed budget
Dimensions
Qualifications
Experience
Other Qualifications / Experience
Skills and Knowledge
Behaviour/ Competencies
To Apply
Interested applicants should send their notification of interest and CV to ian.parkes@alshaya.com.
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Want to post a job with Worldchefs? Get in touch!
WORLD CHEFS WITHOUT BORDERS ANNOUNCES NEW DATES FOR CHEFS SOCIAL RESPONSIBILITY IN SIEM REAP, CAMBODIA
PARIS February 8, 2021
World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.
Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.
Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”
President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”
WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.
FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman wcwb@worldchefs.org
VISIT: https://www.worldchefswithoutborders.org
PARIS February 8, 2021
World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.
Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.
Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”
President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”
WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.
FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman wcwb@worldchefs.org
VISIT: https://www.worldchefswithoutborders.org
Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute
Major Duties:
1. To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery, and Confectionery Food Preparation programs
2. To develop, review, update and monitor the training curriculum and syllabus of training programs to meet with the latest needs of the industry
3. To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs
4. To undertake administration, training, and operational related duties, including supervision of staff and management of resources
5. To oversee the operation of the training kitchens, coordinate special training events/functions and culinary competitions which form part of the Integrated Learning Experience of the training programs
6. To establish and maintain close contacts with the industry partners, professional bodies, and institutes both local and overseas
7. To support marketing and promotional activities of the culinary programs
8. To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance, and commissioning of plants and equipment of the section.
Requirements
1. A recognized degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies
2. At least 5 years’ international experience in the relevant industry and/or teaching
3. Preferably with:
- qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
- knowledge and experience in trade test systems
4. Proven management and administrative experience at a senior level
5. Proficiency in written and spoken English
6. Proficiency in computer software applications
7. Ability to pass a trade test.
Notes:
| (1) | The post is in the rank of “Principal Instructor”. |
| (2) | The appointable candidate shall assume duty in September 2021. |
| (3) | Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification. |
| (4) | The appointee may be required to perform duties outside normal office hours in designated places as assigned. |
| (5) | In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process. |
| (6) | Those who have responded to this post in the past three months need not re-apply. |
Application Procedure
A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.
Below please find the link for VTC-1 form. Kindly note that email application is not accepted.
https://www.vtc.edu.hk/uploads/files/Forms/Job%20Opportunities/VTC-1%20_Rev%201-2018_3.pdf
| Closing date for application: 28 February 2021 |
Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.
The Council reserves the right not to fill the post(s).
Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.
To search this job and thousands more, create your free Worldchefs online account!
Do you have an amazing Culinology story? Then we want you to share it with RCA members! With thanks to Chef Robert Danhi and Flavor360, RCA is excited to announce a competition for aspiring Culinologists like you. Using the innovative digital platform from Flavor360, you’ll record a short video and tell us why YOU want to become a Culinologist by answering a series of questions.
A panel of RCA leaders will judge the top ten submissions, and these future industry leaders will present their story on a live Zoom call open to the world where attendees vote for the top three students, who will earn cash scholarships to use for their education.
Additionally, the first 100 entries will automatically receive a FREE RCA Student Membership, valid from February 1, 2021 through June 30, 2022. The top ten entries, as determined by RCA judges, will also receive FREE registration to the RCA+ event, taking place March 23-26.
Competition Timeline
There are five stages to participate and win a scholarship:
- By February 1st: Register to participate by clicking this link and filling out the registration form.
- February 1-15th: Download and use the Flavor360 app to submit your story and videos for consideration with login credential and instruction provided by karena@flavor360software.com
- February 16-28th: RCA judges to evaluate and select the top ten submissions to award RCA+ registration
- March 8th: Top 10 finalist announced
- March 2021: Join the live Zoom Peoples Choice Awards (open to anyone globally) and you will have one minute to present “Why you want to be a Culinoligist” and play your submitted video. All attendees will vote and the top three prizes will be awarded of $1000, $750, $500.
*from the Slovak Chefs Association
In Honour of Ondrej Antovszký
July 17, 1941 – January 19, 2021
An incredible, unexpected and cruel news hit the culinary world. On January 19, 2021, at the age of 80, the heart of Mr. Ondrej Antovszky, our friend, colleague, founding president, and honorary president of Slovak Chefs Association, stopped forever.
We were very painfully touched by the unexpected and sad news of his sudden death. We feel immensely sad that the harsh hand of death has forever torn him from our ranks.
It is really very difficult for us to find words to express our grief. A precious man has left, whom we all respected and who we all will miss very much. We highly appreciated his affection and kindness for years. His support strengthened our conviction that our efforts are important.
Mister Ondrej Antovszký dedicated his whole life to gastronomy. He loved his profession and carried it out with love and enthusiasm. Mr. Ondrej Antovszký is one signed under the admission of Slovak Chefs Association to the World Association of Chefs Societies – Worldchefs. During his professional life, he received many awards and honours. The most important of these were the Honorary Lifetime Member awarded by the World Association of Chefs Societies – Worldchefs in 2010 and the highest award of Slovak Chefs Association, Order of Saint Vavrinec, and Order of the President of SZKC, with which the Slovak Chefs Association praised his work in 2017. He was the holder of the prestigious award for his life’s work GURMAN AWARD GRAND PRIX of the Slovak Republic.
There are no words to express the sadness we feel. A rare man and an excellent expert left, from whom we still wanted to learn a lot. We will no longer be able to fulfill the common plans we had together. A cruel death interrupted everything. We will keep the memory of moments spent together forever. He left, but he will remain in our hearts and memories. We will consider him a part of us forever.
Farewell always hurts. Especially if we have to say the last goodbye to a man who has been with us for many years, not only as a colleague but also as a friend who has always been willing to help and advise.
With a feeling of sadness and deep respect,
REST IN PEACE
Vojto Artz and Zuzana Dúžeková
President of general Secretary of
Slovak Chefs Association Slovak Chefs Association
