Category: News

Certification Adapts to Help Unemployed Chefs and Hospitality Professionals

Post author By Anand
Post date October 19, 2020

PARIS, 19th of October 2020 – Certification Adapts to Help Unemployed Chefs and Hospitality Professionals

Worldchefs and City & Guilds have announced the latest development to Global Certification which enables chefs and hospitality professionals who became unemployed due to COVID-19 to have their skills certified.

The move will help thousands of individuals around the world to get recognition for their professional experience and make it easier for them to look for their next job with confidence. People who work in hospitality do most of their development on the job and many of them don’t have a qualification or certification to prove the skills and experience they have gained while working in the industry.

The Global Certification, developed by City & Guilds and Worldchefs, is the first and only global certification for the hospitality industry which certifies job role competency to an international standard.

From now on, those who have lost their job during the pandemic can apply for certification. Successful candidates will receive a digital badge which they can showcase to the world, including employers. Digital badges are the latest trends in skills training, a modern way to communicate achievements instantly, online. Each badge is like a digital passport, bringing together the details around skills in a secure format; making it easy and safe to share on social media or in an online CV.

Jeremy Dahdi, Executive Director of Digital Credentials at City & Guilds, says “We were very keen to find a way to help those impacted by COVID-19 in the hospitality industry find their next job. Skills are the currency of the 21st century and getting certified is one of the most powerful ways for individuals to stand out from the crowd, especially during the current climate when a huge number of jobs are being lost in the hospitality sector around the world.”

Thomas Gugler, President of Worldchefs, says “As the global association for the culinary industry, it is our responsibility to give chefs around the world any help we can during these incredibly difficult times. Many employers have to let talented staff go because of the immediate impact of the pandemic and it is crucial that those individuals have the option to make their skills and experience visible to employers who are currently recruiting.”

Certification is available for a wide range of culinary and hospitality jobs, from entry to senior level posts. Individuals can apply anywhere in the world. Those who apply as unemployed will need to be able to get in touch with their last employer to get a confirmation of their employment and job role competency.

To find out more about the badges you can earn with Global Hospitality Certification, click here.

For more information, visit www.worldchefs.org/globalcertification or download our FAQs. Check out our Webinar: Certification 101 for a visual step-by-step guide

– Ends –

About City & Guilds Group

Our vision is for a world in which everyone has the skills and opportunities to succeed. We support five million people each year to develop skills that help them into a job, develop on that job and to prepare for their next job. As a charity, we’re proud that everything we do is focused on achieving this purpose.

Through our assessment and credentialing, corporate learning and technical training offers, we partner with our customers to deliver work-based learning programmes that build competency to support better prospects for people, organisations and wider society. We create flexible learning pathways that support lifelong employability, because we believe that people deserve the opportunity to (re)train and (re)learn again and again – gaining new skills at every stage of life, regardless of where they start.

Our foundation activities amplify our purpose by helping to remove barriers to getting into a job, celebrating best practice on the job, and advocating for jobs of the future.

Our brands are:

– Assessment and credentialing: City & Guilds, ILM

– Corporate learning: Kineo, The Oxford Group

– Technical training: Gen2, Intertrain

For more information about the City & Guilds Group visit: www.cityandguildsgroup.com

Twitter: @CityGuildsGroup

LinkedIn: linkedin.com/company/city-&-guilds-group/

About Worldchefs

The World Association of Chefs’ Societies, or Worldchefs for short, is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. It was founded in 1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.

We are a dynamic global network of more than 100 chefs’ associations representing chefs at all levels and across all specialties worldwide.

We accomplish our goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

We create impact through four core focus areas:

Education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;

Networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;

Competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe

Blog Company / Partner National News Press Releases

Si Chef! Spanish Pre-Commis Chef Course now at Worldchefs Academy!

Post author By Anand
Post date October 15, 2020

Si Chef! Spanish Pre-Commis Chef Course now at Worldchefs Academy!

(Spanish translation included/ Incluye traducción al español)

PARIS, 15th of October 2020 – Worldchefs Academy is excited to announce the launch of its online Pre-Commis Chef Course and mobile app in Spanish!

Worldchefs Academy, a division of World Association of Chefs Societies (Worldchefs) developed the Pre-Commis Chef online course and mobile app in conjunction with Nestlé Professional and the Pro Gastronomia Foundation to offer culinary education for aspiring chefs that may not have the means, mobility or flexibility to attend full-time culinary school. Initially available in English, this free online course and mobile app is now available in Spanish for everyone, no matter the education or skills level.

With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking and culinary nutrition, the Pre-Commis Chef Course can be followed as a complete curriculum and individual lessons can be used to compliment other existing courses or provide theoretical components to an in-service, kitchen apprenticeship.

“For the entire Worldchefs Board of Directors, it is important to make this opportunity available for aspiring chefs all around the world in as many languages as possible. The Pre-Commis Chef Course provides the opportunity for a proper, well researched and developed learning system in Culinary Arts to build careers from scratch” stated, Worldchefs President Thomas Gugler.

Participants learn through the web-based platform or via the mobile app offering an offline study mode. By connecting to the Internet when available they can download the course via the mobile app and study at any time, with or without Internet. Then they simply go back online when ready to complete the final assessment. The Pre-Commis Chef Course also links to Worldchefs Certification opportunities and is intended to be the first step on the culinary career pathway.

“In times when the foodservice industry is undergoing a significant transformation, it is even more important to support young talent to help them prepare for a professional career. As part of the global Nestlé Needs YOUth initiative, which aims to help 10 million young people to access economic opportunities around the world, Nestlé Professional’s YOCUTA program is designed to develop Young Culinary Talents, strengthening their theoretical and practical skills and preparing them for the workforce”, said Rodrigo Camacho, Nestlé Professional Business Head for the Americas.

Worldchefs Academy would like to say “MUCHAS GRACIAS!!!” to our Spanish language partner Nestlé Professional Americas and the YOCUTA program for all their support in making the course available to the Spanish-speaking communities worldwide.

Of special note are also the Worldchefs Chef Volunteers that helped with the translations and development of the Spanish language content, including:

· Rodrigo Ibáñez Rojas, President and Diana Rojas Sáez, Member of the Colegio Nacional de Chefs Profesionales de México A.C.

· Elia Nora Araujo Rodríguez, President of the Asociación de Chef de Venezuela

· Mauricio Armendaris, Worldchefs Continental Director and President of the Asociación de Chefs del Ecuador

Plans are well underway to offer the Pre-Commis Chef Course in Portuguese, Arabic, Italian, German, Nepalese and Mandarin.

About Worldchefs Academy

With about 30 million young people worldwide dropping out of school each year, the Worldchefs Academy provides one accessible way to engage those who don’t have the means, mobility or flexibility to attend full-time culinary school or undertake an apprenticeship. The program is available to anyone, no matter what background or current skill set, covering the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking and culinary nutrition. Worldchefs Academy can be downloaded on both the App Store and Google Play, or available at www.worldchefsacademy.com.

About YOCUTA

Launched in 2015 in Latin America by Nestlé Professional, the YOCUTA (Young Culinary Talents) has already helped over 3,000 young people, entering the culinary or foodservice industry. As part of Nestlé’s broader Nestlé Needs YOUth Initiative, whose ambition is to help ten million young people worldwide access economic opportunities by 2030, YOCUTA aims to develop young professionals building a wide range of theoretical and practical skills required to pursue a successful career in the culinary industry. The Worldchefs Academy is part of the YOCUTA Program, complementing the technical and operational culinary skills education for future foodservice professionals.

About Nestlé Professional www.nestleprofessional.com

Nestlé Professional is the global leader in branded hot and cold beverage and food solutions. The team of Nestlé Professional is passionate about serving the out of home industry and “Making More Possible” for their foodservice partners by leveraging a unique global reach, bringing knowledge and customized solutions to help customers, delight their consumers.

About Worldchefs www.worldchefs.org

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network with over 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

For more information on Worldchefs Academy, contact: [email protected]

En Español

¡Si Chef! ¡Curso de Pre-Commis Chef en español ahora en Worldchefs Academy!

PARIS 15 de octubre de 2020

¡Worldchefs Academy se complace en anunciar el lanzamiento de su Curso Pre-Commis Chef en línea y su aplicación móvil en español!

Worldchefs Academy, una división de la Asociación Mundial de Sociedades de Chefs (Worldchefs), desarrolló el curso en línea Pre-Commis Chef y la aplicación móvil en conjunto con Nestlé Professional y la Fundación Pro Gastronomía para ofrecer educación culinaria para aspirantes a chefs que no tengan los medios, movilidad o flexibilidad para asistir a una escuela de gastronomía de tiempo completo. Inicialmente disponible en inglés, este curso en línea gratuito y su aplicación móvil ahora está disponible en español para todos, sin importar el nivel de educación o habilidades.

Con un plan de estudios que cubre los conceptos básicos del profesionalismo culinario, operaciones del servicio de alimentos, teoría culinaria, sanidad e higiene de los alimentos, cocina básica y nutrición, el Curso de Pre-Commis Chef se puede seguir como un plan de estudios completo o como lecciones individuales para complementar otros cursos existentes o bién, para proporcionar la parte téorica al personal de cocina en servicio.

“Para toda la Junta Directiva de Worldchefs, es importante que esta oportunidad esté a disposición de los aspirantes a chef de todo el mundo en tantos idiomas como sea posible. El Curso de Pre-Commis Chef brinda un sistema de aprendizaje adecuado, bien estructurado y desarrollado en Artes Culinarias para construir carreras desde cero”, declaró Thomas Gugler, presidente de Worldchefs.

Los participantes aprenden a través de la plataforma web o mediante la aplicación móvil que ofrece la posibilidad de descargar el curso y estudiar en cualquier momento, con o sin Internet. Luego, simplemente vuelven a conectarse cuando están listos para completar la evaluación final. El curso de Pre-Commis Chef también se vincula con las oportunidades de certificación de Worldchefs y está diseñado para ser el primer paso en la carrera profesional culinaria.

“En estos momentos en que la industria de servicios de alimentos está experimentando una transformación significativa, es aún más importante apoyar a los jóvenes talentos a prepararse para una carrera profesional. Como parte de la iniciativa global Nestlé Needs YOUth, que tiene como objetivo ayudar a 10 millones de jóvenes a acceder a oportunidades económicas en todo el mundo, el programa YOCUTA de Nestlé Professional está diseñado para apoyar el desarrollo de jóvenes talentos culinarios, fortaleciendo sus habilidades teóricas y prácticas y preparándolos para su futura incorporación al mercado laboral.”, dijo Rodrigo Camacho, Director Comercial Profesional de Nestlé para las Américas.

Worldchefs Academy quiere decir ¡MUCHAS GRACIAS! a nuestro socio Nestlé Professional Américas y al programa YOCUTA por todo su apoyo para que el curso esté disponible para los países de habla hispana en todo el mundo.

De igual forma, un agradecimiento especial para los chefs voluntarios de Worldchefs que colaboraron con las traducciones y el desarrollo del contenido en español, que incluyen:

· Rodrigo Ibáñez y Diana Rojas Sáez, Presidente y Miembro del Colegio Nacional de Chefs Profesionales de México A.C.

· Elia Nora Araujo Rodríguez, Presidenta de la Asociación de Chef de Venezuela

· Mauricio Armendaris, Director Continental de Worldchefs y Presidente de la Asociación de Chefs del Ecuador

Próximamente, el curso de Pre-Commis Chef estará disponible en portugués, árabe, italiano, alemán, nepalí y mandarín.

Acerca de Worldchefs Academy

Con aproximadamente 30 millones de jóvenes en todo el mundo que abandonan la escuela cada año, Worldchefs Academy proporciona una forma accesible de involucrar a aquellos que no tienen los medios, la movilidad o la flexibilidad para asistir a una escuela de gastronomía de tiempo completo o iniciar su aprendizaje. El programa está disponible para cualquier persona, sin importar sus conocimientos o habilidades actuales, y cubre los conceptos básicos de profesionalismo culinario, operaciones de servicio de alimentos, teoría culinaria, sanidad e higiene de los alimentos, cocina básica y nutrición. Worldchefs Academy se puede descargar tanto en la App Store como en Google Play o se puede encontrar en www.worldchefsacademy.com.

Sobre YOCUTA

Lanzado en 2015 en América Latina por Nestlé Professional, el YOCUTA (Young Culinary Talents o Jóvenes Talentos Culinarios, en español) ya ha ayudado a más de 3000 jóvenes a ingresar a la industria de alimentos y bebidas. Como parte de la más amplia iniciativa Nestlé Needs YOUth, de Nestlé, cuya meta es ayudar a diez millones de jóvenes en todo el mundo a acceder a oportunidades económicas para 2030, YOCUTA tiene como objetivo impulsar a jóvenes profesionales que desarrollen una amplia gama de habilidades teóricas y prácticas necesarias para seguir una carrera exitosa en la industria. Worldchefs Academy es parte del Programa YOCUTA, que complementa la educación en habilidades culinarias técnicas y operativas para los futuros profesionales del servicio de alimentos.

Acerca de Nestlé Professional www.nestleprofessional.com

Nestlé Professional es el líder mundial en soluciones de alimentos y bebidas frías y calientes. El equipo de Nestlé Professional es un apasionado de servir a la industria fuera del hogar y “Hacer más posible” para sus socios de servicios de alimentos al aprovechar un alcance global único, brindando conocimiento y soluciones personalizadas para ayudar a los clientes a deleitar a sus consumidores.

Acerca de Worldchefs www.worldchefs.org

La Asociación Mundial de Sociedades de Chefs, conocida como Worldchefs, es una red global dinámica con más de 110 asociaciones de chefs en todo el mundo. Una voz líder en la hospitalidad, Worldchefs lleva 91 años de historia desde su fundación en la Sorbona por el venerable Auguste Escoffier. Representando una dinámica sociedad internacional de profesionales culinarios, Worldchefs se compromete a promover la profesión y aprovechar la influencia de la chaqueta de chef para el mejoramiento de la industria y la humanidad en general.

Para obtener más información sobre Worldchefs Academy, contacte a: [email protected]om

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

News

Meet the Chefs Who Are Championing Healthy Food for the Future on International Chefs Day

Post author By Editor
Post date October 12, 2020

This year’s theme for the October 20th International Chefs Day is Healthy Food for the Future, which focuses on ensuring a healthy planet for future generations, while aiming to teach children about what impact food production and consumption has on the environment.

“During these uncertain times, we must boost our immune systems and teach both children and adults of the benefits of healthy food, which will help in the long run to fight off any future illnesses,” said Vanessa Marquis, Chairman of the International Chefs Day Committee.

“We have a duty to prepare chefs worldwide to educate and prepare children for a healthier life through other means if they can’t in person – not even letting a pandemic get in the way,” she added.

This call to action comes as Nestlé Professional and the World Association of Chefs Societies (Worldchefs), who teamed up in 2014, join forces again on October 20, 2020 for International Chefs Day to teach children across the globe about the importance of healthy eating through organized fun-filled workshops worldwide.

Healthy Food for the Future

This year’s theme is Healthy Food for the Future, which focuses on ensuring a healthy planet for future generations, while aiming to teach children about what impact food production and consumption has on the environment.

As part of the workshops, a toolkit has been prepared to encourage children to turn everyday recipes into appetizing food that is enjoyable to make and nutritious. It contains instructions, materials, social media tips and healthy recipes created by professional chefs.

In 2019, over 69 000 children and more than 1800 chefs took part in the annual event, doubling from the year before.

Impact of good food

With plant-based diets on the rise, Vanessa explained why now is the time to encourage children to eat and cook more plant-based foods and recipes, giving them easy access to fruits and vegetables they may not have tried before.

“Their immune systems are still developing and getting the right nutrients and vitamins through a proper diet will help them in the future,” she explained. “This year’s International Chefs Day will help children see and taste delicious recipes that are more geared towards plant-based diets.”

Growing up in a family which worked for large produce companies, fresh vegetables were always on hand at her childhood home, with her mother regularly cooking homemade meals.

Good food made a significant impact on Vanessa and she joined culinary school after leaving a career in banking, working her way up the ranks to become an Executive Chef. She said: “As a female chef, there were many times I felt I must work harder than others to get there, but I simply worked with my head down knowing I am equal to anyone else in the kitchen.

“I continue to give it my all for Worldchefs and ‘Prepare Children for a Healthy Life’,” she added.

Value of bringing knowledge to children

Emmanuel Lorieux, Executive Chef for Nestlé Professional, also stresses the value in teaching children to eat well, choose good products and instill healthy eating habits.

Having grown up next to a restaurant in Normandy, France, he was surrounded by the sights and smells of nutritious, homemade meals. With his aspiration to travel, this also steered his career and he completed his apprenticeship at a 1-star Michelin restaurant before working as a chef in the French Army, and with Le Méridien Hotels in Paris, Abu Dhabi, Tokyo, Bora Bora, and San Diego.

“When I was younger, my mother bought fresh food in the market and cooked it at home. But these days, parents don’t have much time as they are both working, so it’s quite often easier to cook frozen meals,” said Emmanuel.

“It’s very important to bring knowledge to youngsters in the classroom, focusing on ingredients that are good for the planet and sustainability. For this year’s event, we have recipes that are full of fresh vegetables and homegrown ingredients.

“We work well with Worldchefs to develop materials and collaborate with member chefs to create these healthy recipes – we believe we can all make a difference to children from all backgrounds,” he added.

For information about International Chef Day and if you are planning to host a Healthy Food for the Future workshop, please contact Vanessa Marquis at [email protected]. To download the Virtual Event Toolkit, visit www.internationalchefsday.worldchefs.org.

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry, using its global experience and know-how to help accelerate the businesses of its foodservice and hospitality industry partners. Via its leading brands and products, Nestlé Professional shares its solutions and innovations to help customers and operators make more possible as they serve and delight their clients and consumers.

This article was originally published here.

Blog Company / Partner Country International Chefs Day National News

Meet the Chefs Who Are Championing Healthy Food for the Future on International Chefs Day

Post author By Anand
Post date October 12, 2020

Healthy Food for the Future

In 2019, over 69 000 children and more than 1800 chefs took part in the annual event, doubling from the year before.

Impact of good food

Growing up in a family which worked for large produce companies, fresh vegetables were always on hand at her childhood home, with her mother regularly cooking homemade meals.

“I continue to give it my all for Worldchefs and ‘Prepare Children for a Healthy Life’,” she added.

Value of bringing knowledge to children

Emmanuel Lorieux, Executive Chef for Nestlé Professional, also stresses the value in teaching children to eat well, choose good products and instill healthy eating habits.

About Nestlé Professional

This article was originally published here.

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News

Welcome Kyona Mustard Cress

Post author By Editor
Post date October 8, 2020

Kyona Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.

Kyona Mustard Cress

Kyona Mustard Cress goes well with hearty meats and fish, such as beef tenderloin or skate wing. It also combines well with different cabbages and potato. A mustard soup is only complete after a topping with fresh Kyona Mustard Cress.

A traditional Dutch product which is still cultivated in the Netherlands today. Visitors to the Netherlands often think that the many yellow fields which can be seen in the summer are rapeseed fields. Actually, most of the fields are mustard fields. Mustard is primarily used as a green fertiliser. But the seed is harvested for Koppert Cress and for the mustard industry.

Long Red Mustard

For more information on Aikiba Leaves including taste, origin, and availability, visit www.koppertcress.com/en/producten/kyona-mustard-cress.

You’ll find the product sheet, related recipes, dish suggestions, taste friends and more.

Explore the world of plants and select your perfect match with Koppert Cress’ CRESSSELECTOR tool at www.koppertcress.com.

Company / Partner Country National News Press Releases

Welcome Kyona Mustard Cress

Post author By Anand
Post date October 8, 2020

Kyona Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.

Kyona Mustard Cress

Long Red Mustard

For more information on Aikiba Leaves including taste, origin, and availability, visit www.koppertcress.com/en/producten/kyona-mustard-cress.

You’ll find the product sheet, related recipes, dish suggestions, taste friends and more.

Explore the world of plants and select your perfect match with Koppert Cress’ CRESSSELECTOR tool at www.koppertcress.com.

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News

Moai Caviar: The New Freshly Grown Seagrape

Post author By Editor
Post date October 2, 2020

Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with tiny bubbles on its stems, which remind us of a small bunch of green grapes or fish roe.

Fresh Seagrapes

The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When used raw it is a visually attractive ingredient with a gel-like, aqueous mouth-feeling.

https://youtu.be/emQn_oj_Vp4

The Caviar of Seaweeds

Jonnie Boer (De Librije***)

Dutch 3-Michelin-star chef Jonnie Boer (De Librije *** – Zwolle, The Netherlands) calls it “The caviar of seaweeds” and is very happy with this Dutch version of this seagrape. Together with chef Nelson Tanate they are Moai Caviar in a recently introduced signature dish with oysters, goat cheese, different pickles and salty vegetables.

https://youtu.be/fDlsF0uah3w

Really Fresh

Until now the sea grapes were only available in preserved brine water. With the Moai Caviar this period came to an end. The preserved version is being harvested on the reefs of the Pacific subtropical waters. Before using this preserved version you have to rinse them in tap water to desalinate, the unique bubble-structure comes back partly. With the alternative, the Koppert Cress grown Moai Caviar, you always have the freshest original experience, special mouth-feeling and is ready-to-use.

Rinse lightly, remove access moisture and eat it raw like sashimi. Exposing Moai Caviar quickly to ice water, will enhance the texture and improve the taste. Be careful not to apply dressing from above, because the sea grapes will wither as a result.

Origin

The origin of the word ‘Moai’ is derived from a group of elders in Okinawa, Japan, one of the original Blue Zones. Koppert Cress has always been inspired by the Blue Zones. These live-long friends live an extraordinarily better and longer life than almost anyone else in the world. The origin of the Moai Caviar is traced back to the area of Japan, the Philippines, Thailand and Vietnam. In their natural habitat, the plants grow very fast and are an important source of healthy nutrition for the locals. The sea grapes are being used in a traditional way as salty vegetables, contain some valuable nutrients and all parts of the plants are edible.

Jelly, Aqueous, Salty

For more information on Maoi Caviar including taste, origin, and availability, visit www.koppertcress.com/en/producten/moai-caviar.

You’ll find the product sheet, related recipes, dish suggestions, taste friends and more.

Explore the world of plants and select your perfect match with Koppert Cress’ CRESSSELECTOR tool at www.koppertcress.com.

Blog Company / Partner Country National News Press Releases

Koppert Cress Welcomes Aikiba Leaves

Post author By Anand
Post date October 2, 2020

Aikiba® Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste. Aikiba Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste.

Aikiba Leaves

When used raw it is a visually attractive ingredient with a gel-like, aqueous and mushy mouth-feeling. Because the Aikiba Leaves has the visual attractive properties it can be used perfectly in combination with cocktails, tempura creations, creations with an exotic touch or as functional item in several fish, cheese, crustacean or game dishes.

The origin of the Aikiba Leaves is related to the area of Papua New Guinea, The Torres Strait Islands, Tonga, Samoa and Solomon Islands. The plants grow very fast in their natural habitat and are an important source of nutrition for the inhabitants. The leaves are being used in a traditional way as vegetables, contain some valuable nutrients and all parts of the plants can be eaten.

Jelly, Aqueous, Lightly Sweet-Sour

For more information on Aikiba leaves including taste, origin, and availability, visit www.koppertcress.com/en/producten/aikiba-leaves.

You’ll find the product sheet, related recipes, dish suggestions, taste friends and more.

Explore the world of plants and select your perfect match with Koppert Cress’ CRESSSELECTOR tool at www.koppertcress.com.

News

Modern Kalbi Recipe

Post author By Olivia
Post date October 1, 2020

Message from the Chef

Korean cuisine has so many elements of complexity and technique. These Korean dishes are an interpretation of traditional Korean items, prepared in ‘modern’ format.
Wook Kang

Recipe: Korean Kalbi

Yield: 4 Servings
Marinade:
1 Pound         Boneless Beef Short Ribs (Prime Grade)
32 oz.              Cold Water
1 oz.                Brown Sugar
4 oz.                Soy Sauce
1 oz.                Sesame Oil
2 oz.                Yellow Onion, Julienne
14 g.                Garlic, Minced
32 g.                Scallions, Sliced

Method
1. In a large pot, place the beef short ribs inside and add the cold water.

2. Bring the water to a boil and lower to a simmer. Simmer for 10 minutes, ensuring to skim and degrease as often as possible.

3. After ten minutes, rinse the short ribs under cold water. Remove the ribs from the water and dry very well.

4. On a sheet pan, place the short ribs and rub the brown sugar over the ribs. Allow to sit for 15 minutes. Place the ribs in a sous vide bag and add the soy sauce, sesame oil, onions, garlic, scallions, and ginger. Seal the bag per sous vide machine guidelines.

5. Adjust and heat the water via a circulator and time accordingly to machine guidelines. Once the meat has reached time and temperature doneness, reserve for future use or grill immediately.

Recipe: Ssamjang

Yield: 8 oz.
4 oz.    Gochujang
2 oz.    Korean Miso Paste (Doenjang)
1 oz.    Sesame Oil
14 g.    Apple Cider Vinegar
4 g.      Sesame Seeds
8 g.      Honey
4g.       Scallions, sliced thin

Method
1. In a small bowl, combine all ingredients until well mixed and blended.

Recipe: Cucumber Kimchi

Yield: 8 oz. (4 servings at 2 oz. each)
8 oz.    Kirby Cucumbers
14 g.    Sea Salt or Kosher Salt
25 g.    Garlic Chives
24 g.    Korean Chili Flakes (Gochu garu)
4 g.    Garlic, Minced
8 g.    Honey
8 g.    Korean Salted Shrimp
4 g.    Fresh Ginger, Grated

Method
1. Wash and cut the cucumbers by cross cutting the pieces lengthwise. You should result with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.

2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Add the garlic chives, Korean chili flakes, garlic, honey, Korean salted shrimp, and grated ginger. Toss and mix until well blended.

3. Keep it at room temperature for about 12 to 24 hours then move it to the fridge. Serve once chilled or reserve for future use.

Recipe: Scallion Ginger Salad

Yield: 4 oz. (4 servings at 1 oz. each)
4 oz.    Scallions, Julienne
1 g.    Sea Salt or Kosher Salt
2 g.    Garlic, Fine Minced
1 g.    Korean Chili Flakes (Gochu garu)
3 g.    Sesame Oil
4 g.    Pickled Ginger, Julienne

Method
1. Wash and slice the scallions into julienne pieces. Immediately soak in ice water.

2. Remove and dry the scallion and place them in a small bowl. Add the sea salt, garlic, Korean chili flakes, sesame oil, and pickled ginger. Toss and mix until well blended.

3. Serve once chilled or reserve for future use.

Recipe: Sweetened Puffed Rice Sticks

Yield: 8 Puffed Rice Sticks
For Crispy Rice:
1 cup              Short grain white rice
1 1/2 cups     Water
To Taste         Kosher Salt
16 oz.              Canola Oil (For Deep Frying)

Method
To make the crispy rice:
1. Place the rice water and salt into a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes. Remove from the heat and let it sit, covered, for another 10 minutes.

2. Pre-heat the oven to 250º F.

3. Spread the rice out onto a small baking sheet. Bake (dehydrate) in the oven for 2 hours. The rice should be dry and hard when it’s done. Place the rice into the fridge to cool off for at least an hour.

4. The last step is important, to puff the rice. In a medium saucepan, add enough oil so that it comes up to about 1/2″ on the side, and heat the oil over medium heat until it’s shimmering. Test to make sure it’s ready by adding a single piece of rice to the oil. If it sizzles all around the rice kernel, then it’s ready. Add about half of the rice to the pot and cook for about 30 seconds, just until the rice puffs up. This happens very quickly, and you do not want to overcook it, otherwise the rice will be too crunchy. Use a slotted spoon to remove the rice and place it onto a paper-towel lined plate. Do this until all of the rice is puffed.

To make the Rice Sticks:
1. Place 1 cup of the crispy rice (or puff rice cereal) into a large mixing bowl.

2. Place the brown rice syrup, salt, and vanilla into a medium saucepan. Heat over low until the syrup is melted and you can stir everything to combine. Once the mixture is smooth and mixed, pour directly into the bowl with the puffed rice. Stir until everything is evenly combined.

3. Grab about a tablespoon size of the mixture and roll it between your palms to form a stick (you may use a mold). Repeat this until all of the sticks are formed.

Plating Components/Assembly:

1. On a square plate, brush the ssamjang sauce with a pastry brush across the plate from one corner across another corner.

2. Place the grilled short rib in the center.

3. Place one piece of cucumber kimchi next to the short rib.

4. Place one piece of the sweet rice stick across the top from the cucumber kimchi.

5. Arrange the scallion salad on next to the grilled short rib.

6. Garnish the plate with micro bulls’ blood, micro lettuce, and one nasturtium flower.

About the Author

Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang had an interest in food at an early age. Having been influenced by his Korean heritage and the melting pot of cuisines in Chicago, his love of cuisine led to a career in food. He has held positions at prestigious restaurants that would inspire his creativity and the appreciation of food of all cultures. The lessons and inspirations he learned from there, provided the philosophies he has established as a professional, showcasing those skills at Kendall College. Prior to joining Kendall College, Chef Kang served as the Program Chair/Director at Le Cordon Bleu. From 2012 to 2014; he was an integral part of CMC trainings across the United States, in addition to providing presentations for the American Culinary Federation and other organizations. Chef Wook Kang holds certifications through the ACF as a Certified Executive Chef (CEC), and also holds certifications as a Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE).

Chef Wook Kang

Company / Partner National News Press Releases

Nestlé Professional is Launching Planetpro to Help Customers Navigate the Sustainability Business Challenge

Post author By Anand
Post date September 30, 2020

Nestlé Professional®, Nestlé’s Out-of-Home business, is proud to announce the launching of its digital magazine, Planetpro, which will cover a range of environmental topics that are closely tied to the foodservice industry. By sharing this information, Nestlé Professional®, aims to help customers understand the sustainability and climate change challenges and help identify improvements to their businesses to reduce their environmental impact.

Reinhold Jakobi, Global Head of Nestlé Professional® Strategic Business Unit, knows how challenging it is in the foodservice industry. “We understand how difficult it is to work in the Out-of-Home industry right now. There are many business challenges and we are looking to help our customers find practical ways to optimise their sustainable business practices. Sharing our applied knowledge on sustainability is just one way we can help to make more possible.”

To build the first edition of Planetpro, No Time to Waste, Nestlé Professional®, has leveraged their global packaging, chef and sustainability experts, to gather key information and create simple tips on how to reduce restaurant waste and maximise resources.

“It has been a pleasure working with the cross-functional team of experts to develop relevant and timely content for our first Planetpro”, said Jean-Jacques Lerouge, Sustainability Manager for Nestlé Professional®. “Gathering information and practical tips to help the foodservice community reduce their environmental impact is a personal passion of mine. I am proud to be able to share some of our knowledge to help make the planet a better place.”

For more information about Nestlé Professional® Planetpro, please contact your local market representative.

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Message from the Chef

Recipe: Korean Kalbi

Recipe: Ssamjang

Recipe: Cucumber Kimchi

Recipe: Scallion Ginger Salad

Recipe: Sweetened Puffed Rice Sticks

Plating Components/Assembly:

About the Author

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