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

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 internationalchefsday@worldchefs.org. 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.

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Welcome Kyona Mustard Cress

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.

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Company / Partner Country National News Press Releases

Welcome Kyona Mustard Cress

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.

Share on:

   

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News

Moai Caviar: The New Freshly Grown Seagrape

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.

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Blog Company / Partner Country National News Press Releases

Koppert Cress Welcomes Aikiba Leaves

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

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.

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Modern Kalbi Recipe

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

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Company / Partner National News Press Releases

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

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 PlanetproNo 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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News

Lapland Smoked Trout

Lapland Smoked Trout

 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. 

Ice fishing in Lapland. 

Ingredients for 2 Servings

2 trout fillets
2 tablespoons salt
1 teaspoon pepper
1 lemon 

Preparations 

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. 

Images from Business Finland. 


About the Author

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.

Luis Soto Villalta
https://desoto.eu

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Le Nouveau Chef the Official Worldchefs Clothing Partner

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.

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

____________________________________________________________________

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

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Country National News Press Releases

Iran Hotel Trains Kitchen Brigade with Worldchefs Academy During COVID-19

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.”

 

For more information, contact: info@worldchefsacademy.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 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.

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

____________________________________________________________________

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

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