Category: News

1) Marina Bay Sands as Official Location

The award-winning world-class icon has pledged its support to be the official venue for the Worldchefs Congress & Expo 2024.  A destination for those who appreciate luxury, the integrated resort is celebrated for transforming Singapore’s city skyline, it comprises three 55-storey towers of extravagant hotel rooms and luxury suites with personal butler services. Whether it’s enjoying the cityscape from the infinity pool, dining at the long list of celebrity restaurants to shopping at the retail mall, this Congress location will have something for everyone!

2) Support from the Singapore Government

Strongly supported by the Singapore Tourism Board, this event is also endorsed by Minister Chee Hong Tat, Minister Patron of Singapore Chefs’ Association and Senior Minister of State for Trade and Industry.

Minister Chee shares,  “Singapore has a strong record for hosting international events, from the annual F1 Night Race to the World’s 50 Best Restaurants Ceremony.  Food is a big part of every Singaporeans’ life, so to all our chef friends from around the world, we look forward to welcoming you to Singapore for the Worldchefs Congress & Expo 2024.”

3) Singapore Airlines’ Exclusive Privileges

The world-renowned Singapore Airlines will offer discounted fares to Singapore on Singapore Airlines and SilkAir. For additional check-in baggage allowance of 10kg across all classes of travels, you will also be entitled to increased amount  of KrisFlyer miles through Singapore Airlines’ frequent flyer programme.

4) A Special Changi Airport Welcome

Voted the “Best Airport in the World’ for 8 consecutive years, Changi Airport’s latest gem, Jewel Changi Airport is an award-winning destination with indoor gardens and leisure attractions, 500 retail stores and 260 dining offerings as well as a hotel, all under one roof.

Delegates will be welcomed with a welcome reception desk and Changi Airport will offer  Shopping vouchers for shopping and dining and complimentary access to attractions at Jewel Changi Airport, as well as discounts on their online shopping platform.

5) Easily Connected to the World

StarHub, a leading homegrown Singapore company that delivers world-class communications, entertainment, and digital solutions, has offered discount or Discount or free gift with purchase of Travel Prepaid SIM card at Singapore Changi Airport*.

With StarHub Travel Prepaid SIM, stay connected with 100GB local data, talktime and more. Chat, surf, and share all your travel moments with ease. Plus, call your loved ones back at home with the bundled IDD calls. Choose from a 7-Day or 12-Day Travel Prepaid SIM, and start surfing on Singapore’s fastest network

6) Seamless Transport, Explore Everywhere

In Singapore, you can easily get from one point to another in less than 30 minutes. To make your transport experience even more seamless, we have partnered with Grab, a ride-hailing app platform for transport. To ensure the best experience, they have also lined up special discounts for all delegates for Worldchefs Congress & Expo 2024!

Online help, just a click away.

To make chefs and pastry chefs’ job easier, Les vergers Boiron launches Allo Chef Les vergers Boiron, an online technical support service.

After publishing the new tables of use for frozen fruit purées, Les vergers Boiron has broadened its range of services with an online technical support for chefs. Now that restaurants are reopening in many countries, this new service, which is being launched starting today on Les vergers Boiron website, will help food and beverage professionals by making their daily lives easier and guiding them through their creativity.

Available in English, French, Spanish and German, Allo Chef Les vergers Boiron allows chefs and pastry chefs, in Europe, to benefit from expert guidance on using Les vergers Boiron fruit solutions. The consulting chefs behind this tool offer their expertise like they usually do during technical courses or demonstrations.

If they have any questions about creating/making a recipe with Les vergers Boiron products, chefs or pastry chefs may use the online service Allo Chef Les vergers Boiron to seek advice from renowned professionals. Then they will be contacted by phone within 48h of the request and guided in a personalized manner through the recipes. This will make their job easier on a daily basis, by being provided with personalized technical support and fast and reliable solutions!

This service is offered unconditionally by Les vergers Boiron until the end of September. Chefs may submit their requests online either from Les vergers Boiron website www.my-vb.com or on the dedicated page.

F. DICK is starting the new barbecue season safely and in style this year. A leather apron and matching leather roll bag perfectly complement F. Dick’s high-quality barbecue tool range and can be used stylishly and safely by all barbecue enthusiasts.

The two products are made of supple 100% buffalo leather, naturally tanned, with a vintage look, while the colour-contrasting logo appliqués add a touch of refinement. Handmade in the Netherlands.

The apron adapts perfectly to the body thanks to the flexibility of the high-quality leather. The adjustable solid leather straps with a buckle fastener at the neck and hip make it comfortable to wear. At 82 cm (32”) in length, it provides reliable protection, especially at a hot barbecue. With a practical hanging loop, a tea towel and other tools, such as barbecue tongs, are always close at hand.

The apron measures 82 x 60 cm (32” x 23.5”).

The leather roll bag, which matches the leather apron, has 5 pockets that can be individually equipped. Here too, the supple leather impresses with its vintage look. Knives and tools can be transported safely and stylishly thanks to the adjustable solid leather strap with a buckle fastener.

The roll bag measures 45 x 47 cm (17.5” x 18.5”).

Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines, sharpening machines and knife cleaning devices. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products. Input from customers, especially end-users and our own ideas are converted into high-quality products.

Further information is available from:

• Friedr. Dick GmbH & Co. KG
• Esslinger Str. 4-10
• 73779 Deizisau
• Germany
• Tel.: +49 7153 817 – 0
• Fax: +49 7153 817 – 219
• Email: [email protected]
• Website: www.dick.de  
• www.facebook.com/Friedr.Dick
• www.instagram.com/f.dick_official

Keep honing your skills! This summer, Worldchefs has teamed up with The French Chef Handbook – the most complete book of technical bases in the kitchen with more than 500 techniques described step-by-step, 3000 photos, 118 videos, and 1000 recipes worksheets.

Written by the visionary Chef Michel Maincent-Morel, this book revolutionized the learning of cooking by offering solid techniques to beginners.

First published in 1995, La Cuisine de Référence has trained over 800,000 chefs in French cooking techniques. Translated into English for the 25th anniversary, it’s now available to the Worldchefs community in digital format FREE for a limited time only.

Get immersed online, the next best thing to a stage in a kitchen!

Worldchefs Summer Camp with the French Chef Handbook is available for free until August 31, 2020. Don’t miss out!

Here Come the Flexitarians

Vegetarians and vegans aren’t the only ones looking for plant-based proteins. Increasingly, many people around the world are following a flexitarian diet, which means they actively choose to eat less meat. Here are some of the reasons that may influence their dining choices¹.

 

 

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References:

1. Dataessentials plant-based entry, 2018

This article was originally published the Make it Sizzle — The New Plant-based Meat Alternatives issue of Nutripro: Nestlé Professional Nutrition Magazine. To read the full magazine, click here.

4 Must-Try Middle Eastern Flavors

Warm, aromatic spices. Flavor-packed meat and meatless dishes. Craveable dairy-free cooking. Unique condiments—wow, are we glad that recent years have brought a rise to Middle Eastern cuisines. What was once mysterious and unexplored, now continues to climb on U.S. menus. The extensive range of flavors, ingredients, and dishes goes far beyond hummus and falafel. We’ve been tracking these four intriguing ingredients that you can introduce to your customers in easy and accessible ways. 
 
Fermenting, pickling, and aging have been hot topics for us the past couple of years, and Middle Eastern foods naturally fit into this trend. Have you tried torshi seer yet? This Persian staple is garlic pickled in vinegar. A variety of vinegars can be used from red wine to balsamic. Rather than being hard and pungent, the cloves evolve into soft, sweet, mild bites. Some even say it melts in your mouth! Make it an accompaniment to a meat or fish entrée, create a yogurt-torshi seer dip, or once it’s soft enough, use it as a spread on sandwiches.
 

The pickling continues with amba, an Iraqi condiment made of pickled green mangoes with vinegar, salt, turmeric, chili and fenugreek. It’s tangy and somewhat similar to a savory mango chutney. You can traditionally find it with shawarma and falafel, but it can easily be incorporated on an American menu. Give it a try on a grilled chicken sandwich, add it to a charcuterie board, or create a savory-sour side dish by mixing it with rice. Amba can really pack a punch, so play around with the correct level of flavor for your application.
 
Our next hot item hails from Yemen, and we’re serious when we say hot. Schug, also spelled zhug or skhug, is a savory hot sauce that brings the heat from fresh green peppers such as serrano or jalapeno. However, that heat is balanced with bright, fresh notes from ingredients like lemon, cilantro, and parsley. It’s most commonly found at Fast Casual and Fine Dining restaurants, but schug is taking off with +219% menu growth over the past four years. While this hard-to-pronounce condiment is imbedded in Middle Eastern cuisines, incorporate it into Western dishes to encourage trial with your guests. We know you’re well versed in what to do with a spicy sauce, so go for it!
 
Last but not least is tahini (also referred to as tehina), which you may be more familiar with than you think as it’s a staple ingredient in hummus—toasted ground sesame seed. An upward trend in menu growth for the past decade and a boom in Middle Eastern fare proves this ingredient isn’t going anywhere. But have you really explored all that tahini can do? Its creamy and nutty nature makes it perfect for dips, sauces, glazes, marinades, and even desserts. Have you seen the Goldie Tehina Shake? It’s a delectable take on a milkshake from a vegan, Israeli-style falafel shop in Philly. This guest favorite comes in flavors Original, Turkish Coffee, Mint Chocolate, and Date.
 
Sampling these flavors is sure to excite your taste buds. We hope you’ll seek them out soon and find creative ways to incorporate them into your own menu items. We’d love to help you create your next hit menu item, so let’s talk about a FlavorIQ^® approach that’s right for your operation.  For a further look into Middle Eastern Eats, see our trend spotlight for menu inspiration and a recipe video. Or read what Chef Michael Hornback has to say of these cuisines in his recent blog post. Happy taste testing!

Joe Beitzel
Brand Marketing Director
Custom Culinary, Inc.

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This article was originally published on Custom Culinary’s Chef Talk. To learn more about Custom Culinary, visit www.customculinary.com.

 

It’s not often that the industry gets to welcome a whole new category to the menu. But that’s exactly what’s happening with the latest plant-based alternatives to meat.

In response to a rising demand for sustainable, healthy ways to eat, plant-based proteins are popping up on menus all over the globe¹. And unlike traditional tofu, tempeh, or even early meat alternatives, these new foods capture the taste and texture of real meat and poultry, making them a hit with all kinds of consumers, from vegans and vegetarians to flexitarians.

These advances come as many consumers are looking for ways to reduce their meat consumption. Whether they’re changing their eating habits out of concern for their health, the environment, animal welfare, or other reasons, people are actively looking for options when they’re dining out.

While this trend began in fast food, these products are becoming widely accepted in different channels around the world. It all adds up to create an exciting opportunity for you. To help you make the most of it, we’ve put together a primer on these new products, who’s eating them and why, and how you can make the most of them to satisfy this new demand.

History of Meat Alternatives

People have been using grain to make the center of plate for a long time, but the products that recreate the look, taste, and texture of beef or chicken so closely are more recent cooking innovations.

Some key historical dates:

200 BC: Soy-based tofu is invented in China by the Han dynasty. 

535 AD: Use of wheat gluten as protein is recorded in a Chinese agricultural encyclopedia. 

1800: Tempeh is made from fermented soybeans in Indonesia. 

1877: John Harvey Kellogg develops meat replacements from nuts, grains, and soy to feed patients in his vegetarian sanitarium in the US. 

1902: Dietitian Sarah Tyson Rorer publishes Mrs. Rorer’s Vegetable Cookery and Meat Substitutes in the US. 

1962: Marushima Shoyu K.K sells wheat gluten as “seitan” in Japan. It is imported to the US seven years later. 

1985: Soy schnitzel is created in Israel and mushroom-based meat alternatives in the UK. 

2015: Realistic raw-to- cooked beef alternatives become mainstream in consumer and quick service restaurant markets. 

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References:

1. Eat Lancet, 2019
2. soyinfocenter.com

This article was originally published the Make it Sizzle — The New Plant-based Meat Alternatives issue of Nutripro: Nestlé Professional Nutrition Magazine. To read the full magazine, click here.