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.
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.
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.
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.
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).
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.”
A dinner in the Arctic wilderness. By Luis Soto Villalta.
History
Smoked fish is an ancestral tradition in the Nordic countries. The Sami people have been living in the Arctic since before the last Ice Age. They used to complement the reindeer diet with fish such as salmon, trout, or Arctic char.
The most common methods for preserving meat and fish have been drying and smoking. The Sami people had a nomadic lifestyle based on following the reindeer herds. This lifestyle made them improvise simple, but effective cooking and smoking systems.
When sledging on the frozen lakes, the inhabitants of Lapland used to fish through a hole in the ice. They smoked the fish for instant eating or storage. This tradition has survived to present days.
Fishing
During my stay in Lapland managing Kvikkjokk Fjällcenter, I had the opportunity to carry out some winter expeditions on the frozen lakes of the area. When we located a good fishing place after a couple of hours on a snowmobile or dogsled, we stopped to prepare all necessary for fishing and dining.
Mushing in Lapland.
First, we shoveled the top snow, then with a large drill we drilled the ice down to the water. For ice fishing, we use a short fishing rod, about half a meter long. When a fish bites and is brought to the surface the temperature difference kills it quickly.
Once the fishing is over, clean the fish. Prepare the smaller pieces for grilling and fillet and clean of their spines the larger trouts.
Before this, light a good fire delimited with stones. The most used firewood is birch because of its plenty in Lapland. Its bark is also great for starting a fire. Form a pyramid with branches and then place the birch bark at its base. Cut the thicker logs into two or four pieces lengthways before placing on the fire.
Smoking
The fillets are then fixed in perforated wooden planks with small stakes, as the image at the next page shows. Once we fix the fillets, we season them with salt and pepper. If desired, add pressed lemon, although the Samis only seasoned with salt.
Afterwards, sunk the boards into the ground, surrounding the fire. They should be far enough away so that the trouts do not roast, but close enough to give them the smoke and some heat. As a reference 20-25 cm from the fire and outside the outer edge of the campfire. The firewood should burn in the mid-flame and not on embers.
Smoke for about 1 hour.
Suovasguolle Lapp smoked fish.
Waiting for the dinner
We can enjoy the beautiful arctic nature while our trout is being smoked. Another good option is to cook a Lapp coffee and grill the smaller fish.
Lapp coffee
As an appetizer, we will put our teeth to the test with some gåjkkebierggo or dried reindeer meat. A “hard” speciality considered as a Delicatessen in Lapland.
Serving
To serve our smoked trout, we use the same wooden planks where we smoked it, instead of plates. We only need to remove the wooden stakes.
My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.
Le Nouveau Chef the Official Worldchefs Clothing Partner
Le Nouveau Chef has joined as the official Worldchefs clothing partner.
Founded in the Netherlands in 1986, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear.
Le Nouveau Chef will be creating a personalized line of official Worldchefs wear with organic, Fairtrade and recycled materials.
Paris, 28th of September 2020 – It’s a beautiful thing when two premium organizations come together. Both with an interest in innovation, sustainability and above all, the highest quality.
Le Nouveau Chef was founded in the Netherlands in 1986. Ever since, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear. This means over 35 years of expertise, innovation and experience in balancing practicality and style.
As the official Worldchefs clothing partner, Le Nouveau Chef will be creating a personalized line of Worldchefs wear with organic, Fairtrade and recycled materials. Their Chef jackets are made in Europe from high quality sustainable European fabric featuring innovative TENCEL fiber, with high moisture absorption, reduced bacterial growth and the very best skin-sensory experience.
Le Nouveau Chef will also be the official chefs wear outfitter of the Global Chefs Challenge Finals, providing competitors with the best performance all day long.
“We are extremely excited about this new partnership with Le Nouveau Chef,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are looking forward to providing our members with uniforms that are modern and fresh design, made with top quality fabrics and with highest environmental standards.”
For more information and to explore the Le Nouveau Chef product line, visit www.lenouveauchef.com.
-end-
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 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.
Worldchefs is dedicated to raising culinary standards and social awareness through four 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 globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, 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.
Iran Hotel Trains Kitchen Brigade with Worldchefs Academy During COVID-19
Paris, 28th of September 2020 – Worldchefs Academy announced today that thanks to the efforts of the Iran Food and Beverage Association (IFBA) www.iranfba.com sharing the online educational opportunity available with Worldchefs Academy at www.worldchefsacademy.com, Hotels and Restaurants in Iran were encouraged to take action to create a positive training experience during the COVID-19 global pandemic.
As a result, General Manager Hesam Behzadnia of 5 Star Zandiyeh Hotel in Shiraz, Iran www.zandiyehhotel.com announced that 20 kitchen staff had successfully passed the Worldchefs Academy Pre-Commis Chef Course. IFBA President Mohammadreza Ghasemi Dashtestan, stated eagerly ”We need to share this great experience with Worldchefs!”
Worldchefs President Thomas Gugler stated, “I would like to personally thank the Iran Food and Beverage Association for their support in promoting Worldchefs Academy and for being a proud member of Worldchefs.” He further stated, “As we share the Worldchefs opportunities available for training and certification, we will continue to impact our global culinary profession in a positive way.”
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 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.
Worldchefs is dedicated to raising culinary standards and social awareness through four 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 globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, 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.
VanDrie Group Renews as a Worldchefs Premium Partner
VanDrie Group, a world market leader in veal, has renewed as a Worldchefs Premium Partner.
The family-owned business has been a Worldchefs Partner since 2000. With more than 25 companies, VanDrie employs approximately 2,500 people.
VanDrie strives to use their position as a world market leader to advance the industry and drive innovation solutions towards sustainability.
Paris, 21st of September 2020 – Worldchefs is pleased to announce a renewed partnership with VanDrie Group, a world market leader in veal and valued Worldchefs Premium Partner since 2000.
The Dutch-owned VanDrie Group is a company built on family traditions. In the early 1960s, Jan van Drie purchased his first newborn calf for fattening. Today, with more than 25 companies, the group is the largest integrated veal producer in the world, employing approximately 2,500 people.
The VanDrie Group produces veal and beef products, calf feed, dairy products and calfskins with a circular approach into its policy. Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world.
VanDrie strives to use their position as a world market leader to advance the industry. At home and abroad, VanDrie is committed to delivering healthy, sustainable and animal-friendly food production. Their Research and Development department works on solutions and innovations that benefit animal welfare, the environment and veal farmers. Partners in the Regio Foodvalley Agricultural Network, VanDrie is helping to drive innovation in the sector.
The VanDrie Group focuses on aspects of sustainability as well as the versatility of veal, putting less traditional cuts in the spotlight. By providing recipes and special preparation methods, they continue to express their commitment to using all parts of the calf, and educating the public about lesser known cuts.
“We are extremely proud to continue our longstanding partnership with the VanDrie Group,” says Ragnar Fridricksson, Worldchefs Managing Director. “As a company driven by family values, they are very committed to farming traditions with sustainable agriculture and animal welfare at the heart of their operations. They care greatly about culinary traditions, where veal plays a major role in modern gastronomy, classic cuisine and traditional local dishes. We look forward to continue our common efforts to educate young professionals on the use and qualities of different veal cuts and preparations.”
Of the partnership, Patricia van Krieken of the VanDrie Group shared:
“Our collaboration goes back to the year 2000 – the first time we saw the chefs from all over the world together in the Netherlands and were allowed to present ourselves. Since then, we have followed the developments of Worldchefs and have been a Premium Partner for a number of years. It’s great to be able to experience how the organization is committed worldwide. It is rightly an organization for chefs without borders. Who you are, what you do, how you do it, what vision you have: Worldchefs embraces you and takes you along in their mission to improve the culinary standards of world cuisine. They build a global network every day, providing a platform for chefs to challenge each other during competitions and lift each other to a higher platform. Highly appreciative of their pioneering work to develop culinary education programs with Global Culinary Certification. As a Premium Partner we feel highly valued and the organization is constantly looking for connections, opportunities and exposure for the company and the product.”
To read about their work with the Regio Foodvalley Agricultural Network, click here.
To discover new meat cuts and recipes, download their interactive Vealcuts app.
-end-
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 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.
Worldchefs is dedicated to raising culinary standards and social awareness through four 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 globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, 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.
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