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News

Ozone: A Powerful Weapon to Combat COVID-19 Outbreak

For more than 100 years, ozone, considered a killer of viruses in nature, has been widely used by people for disinfection, sterilization, deodorization, disintoxication, storage, and bleaching thanks to its strong oxidablity.

And because of this, ozone should be adopted as a weapon in the global fight against COVID-19. It has three following attributes:

  • Full coverage: Ozone created by ozone generators or electrostatic air purifiers can reach every corner of the environment, which can overcome the problem that ultraviolet sterilization can only go straight up and down, leaving some places unsterilized.
  • High detergency: Oxidizing bacteria and virus is how ozone works, with no poisonous residue. On the contrary, the chemical disinfectant we use now is not only harmful to human body, but also will cause secondary population of poisonous residue. During the current epidemic, the overuse of disinfecting water has been a serious problem that we should pay attention to.
  • Convenience: Ozone can be produced by simple equipment. The equipment, large or small, can be used for a single room, a large public space, or public transportation modes such as buses, high-speed railways, ships and airplanes.

The effectiveness of ozone in treating bacteria and virus is not only related to its concentration, temperatures, humidity and exposure time, but also related to the strains of bacteria.

According to results of the experiment on how ozone kills SARS virus conducted by the national P3 laboratory headed by Professor Li Zelin, ozone is effective in killing the SARS virus inoculated on green monkey kidney cells, realizing a killing rate of 99.22%. The virus found in Wuhan and SARS virus both belong to the coronavirus. Researchers found that the novel coronavirus is 80% similar to the SARS virus in their genome sequences. It is reasonable to predict that ozone is equally effective in preventing and controlling the new coronavirus.

Ozone, though highly effective for sterilization and disinfection, will cause discomfort, or irritate mucous membranes, when it reaches a certain concentration level. Therefore, it is mainly used in unmanned environment.

If ozone can be used in a human environment to kill the new coronavirus and clean air, it will be a blessing to use it in crowded hospitals, factories, public spaces, closed public transportation, and indoor homes.

Whether ozone can take effect heavily depends on our ability to control its concentration levels. The volatile gas is easy to produce, but difficult to be controlled at a certain level, because of the cost of ozone sensors. Without the real-time test of sensors, it is out of the question to control its concentration.

If ozone can be controlled under a safe level by cheap and effective measures, ozone can be more easily used by people, which will lead to its use in human environment. Therefore, how to dramatically reduce the cost of ozone sensors is the challenge to be addressed at the moment.

Amid the epidemic, it is suggested that we can reasonably heighten standards for indoor ozone levels and try using ozone for disinfection and sterilization in human environment. Fortunately, Zhang Yue has donated ozone-generating purifiers to Huoshenshan Hospital and cubic hospitals, hoping this equipment can play a role in protecting medics’ lives and saving infected patients.

The relationship between ozone and microorganism demonstrates the exquisite balance on living bodies on earth. On the one hand, without the protection of the ozone layer, bacteria and virus cannot be found on earth, and on the other hand, ozone with strong oxidablity will kill bacteria and virus. People’s knowledge of ozone is still far from enough. We should abandon the prejudice of ozone, the over vigilance of ozone, try to solve the puzzle of ozone, and fully explore the characteristics of ozone for human use. We must secure the help of ozone at the time of the new coronavirus epidemic. We must work together to make good use of ozone to defeat the epidemic.

Resources

Worldchefs’ Global Partner Q Industries‘ Medklinn product with CerafusionTM Technology helps to kill the virus accordingly. Explore in the graphic below how CerafusionTM create O3 like the nature does as well as how O3 work to kill virus & bacteria.

To read more about Medklinn technology, check out this article in Issue 24 of Worldchefs Magazine.

Learn more at qindustries.com and contact their team via [email protected] for more information.

Acknowledgements

The article’s author, Zhou Muzhi, is a professor of Tokyo Keizai University and president of Cloud River Urban Research Institute.

This article was originally published on China.org.cn.

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Blog Company / Partner Country FeedThePlanet - Blog National News

Worldchefs News: Staying Connected, Note by Note Cooking, Sustainability Around the World & More

Dear Chef,

As Worldchefs’ founding president Auguste Escoffier once said, “Good food is the foundation of genuine happiness.”

As the world begins to ease lockdown measures, it’s no surprise that the resounding question has become “when will restaurants reopen?”

Taste buds are waiting for the keepers of a magical craft. You control senses, make memories, and bring people together. Hang in there, know you aren’t alone, and get ready to work with what we have as only a chef can.

FEATURED

Sustainability Around the World – Feed the Planet

Join the conversation with outstanding chefs creating menus that are healthy for both people and the planet. We’re kicking off today with Frank Fol, the former Chef/owner of Michelin starred restaurant Sire Pynnock.
learn more >>

Stay Connected While You Social Distance  – Worldchefs

Build your network without leaving home. With a Worldchefs profile, you can connect with 500,000+ hospitality professionals. Expand your professional bonds with the most influential culinary body worldwide.
sign up now >>
 

Is Note by Note the Future of Food? – World on a Plate

Hervé This is ushering in a new phase of culinary evolution with Note by Note cooking. Explore how this culinary pioneer is reimagining the food frontier and bringing today’s chefs into the fold. 
listen here >>

NEWS + MORE

Wondering about reopening? These are the guides used by top chefs.
read more >>

Times of Crisis become Times of Opportunity in Mexico
read more >>

WCWB Thailand launches CHEFHUG Project as CSR COVID-19 Recovery Relief Effort
read more >>

Despite Internet Blackouts 17 Pre-Commis Chef Certificates Awarded in Rakhine, Myanmar
read more >>
 

SEEKING CONTRIBUTORS

Worldchefs is seeking contributors for our new blog space at latest.worldchefs.org.

Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

#THISISWORLDCHEFS

To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
 
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Categories
News

Wondering about reopening? These are the guides used by top chefs.

How can chefs prepare to reopen restaurants post-coronavirus? We’ve rounded up a few key resources to help you prepare to open your doors again.

A major Hong Kong hospitality group has released a “Covid-19 Playbook” to help other restaurateurs get back to business safely. A resource for chefs like Momofuku’s Dave Chang, the document details how Black Sheep Restaurants, with 26 locations and 1,000 employees, is operating in this new landscape. With 17 pages of detailed advice and strategies, it’s described as a “manual on how we are attempting to get on top of the situation, stay ahead of the curve, and come out the other end of it as a team with our values intact.”

The playbook includes best practices like handwashing and sanitation of all surfaces every 30 minutes as well as deep cleaning every ten days; how to help staff who may not be able to communicate in the local language; eliminating or limiting travel by team members between restaurants; and other advice. Among other things, Black Sheep says that owners should make all guests sign a health-declaration form, with contact details, and turn away those who decline to do so. Their restaurants are currently only seating every other table, but they say they also recognize that “physical distancing is going to be part of the ‘new normal’ for the foreseeable future.”

You can find Black Sheep Restaurant’s SOP and guide to reopening via this link.

The National Restaurant Association has also created a guide in collaboration with representatives of the FDA, academia, the Conference for Food Protection, Ecolab, public health officials and industry representatives. They’ve developed a set of opening and operating guidelines to help restaurants return to full operation safely when the time comes. Their COVID-19 Reopening Guidance offers direction and provides a framework for best practices as restaurant operators reopen.

The guidelines also encourage anyone in charge to have an up-to date ServSafe Food Manager certification and to offer food handler training for employees. The National Restaurant Association Educational Foundation is offering this for free at www.servsafe.com.

Meanwhile in the Golden State, Governor Gavin Newsom has announced California’s guidelines for reopening of restaurant dining rooms. The broad PDF outlining industrywide guidance lays out “guidance for dine-in restaurants, brewpubs, craft distilleries, breweries, bars, pubs, and wineries to support a safe, clean environment for workers and customers.” A more specific checklist of necessary duties and tasks for restaurants was also released, and can be found here.

In the US alone, the National Restaurant Association estimates the restaurant industry lost $80 billion through April, and could lose $240 billion by the end of the year.

For inspiring words during these unprecedented times and for more insight on the future of the restaurant industry post-COVID, check out World on a Plate Episode 2: For the Future of Restaurants, Tomorrow Begins Today with Chef Paul Sorgule. Chef Paul provides guidance on what to expect, potential solutions, and more.

We want to hear your story. To share how COVID-19 has impacted you, get in touch via this link.

For more updates and resources from around the globe, visit our COVID-19 Resource Hub.

Categories
News

WCWB Thailand launches CHEFHUG Project as CSR COVID-19 Recovery Relief Effort

PROJECT NAME: CHEFHUG PROJECT THAILAND

DATE: 11 MAY – 20 MAY 2020

ORGANIZED BY: THAILAND CHEFS ASSOCIATION AND THAILAND CULINARY ACADEMY

ENDORSED BY: WORLD CHEFS WITHOUT BORDERS

CHEFHUG hired packing team who lost their jobs or income to pack 4000 rice boxes per day / 800 boxes per hour / for total of 5 rounds.

PARIS: May 12, 2020

With months of lockdown in Thailand due to the global pandemic caused by COVID-19, many people suffered loss of income and some do not even have enough money to purchase milk powder or even a meal during the lockdown. The food service industry has been severely affected, causing many cooks and chefs to lose their jobs, which for many of them is the main life support for their family.

To be able to recover quickly and assist those fellow colleagues seeking short term income and serve short term hot meals to those affected during or after the lockdown, the Thailand Chefs Association and Thailand Culinary Academy have organized a Chef Social Responsibility (CSR) Project called CHEFHUG under the endorsement of World Chefs without Borders (WCWB).

CHEFHUG is a cook off event being held from 11 May 2020 to 20 May 2020, when 40,000 meals will be prepared in the period of 10 days and delivered to 50 districts in Bangkok. Each day 4,000 portions of Rice box will be delivered to 5 districts/communities. The goal of CHEFHUG is to provide hot meals and create short term income for people that were affected causing low or no income due to the COVID-19 lockdown. By hiring the cooks, packing team, distribution team, and taxi drivers, temporary income is created and will support the small wet market seller and small foodservice suppliers. Each day 20 cooks, 20 packing staff, 20 taxi driver and 20 distribution staff will be hired by CHEFHUG to perform the entire operation with the supervision from both organizations. 

Proper social distance guidelines will be enforced during the 10-day CHEFHUG cookoff operation from cooking, packing, deliver and distribution team. Although free hot meals will be distributed, the fundamental rule as cooks or chefs will not be ignored, food safety. All serving meal boxes will be recyclable and proper managing of ingredients and zero waste will be maintained.

To kick start this meaningful event, Thailand Chefs Association and Thailand Culinary Academy have contributed 200,000-baht or 6300 Euros each and together with the support from some passionate companies and individuals, the entire cost of the project is estimated at 1,600,000 baht or 50,000 Euros. The funds contributed from both organizations are funds previously reserved for an international culinary competition. They both strongly believe that with the current COVID-19 global pandemic, many livelihoods have suffered, and helping their fellow colleagues and communities to recover and survive is their 1st priority rather than enhancing their culinary skills.

Although the entire CHEFHUG project is only scheduled for 10 days, should additional donations be provided, cook off operations will be extended based on the amount received.

WCWB Chairman Willment Leong stated, “On behalf of WCWB, I would like to thank you for recognizing CHEFHUG and the WCWB CSR efforts in Thailand. We are willing to share our entire operation manual to those National Chef Associations that are willing to perform the same concept as CHEFHUG”.

He further stated, “Sincerely on behalf of World Chefs without Borders, I would like to encourage your Chef Association to create some kind of COVID-19 recovery relief effort to assist those that are wearing the same chefs jacket like us and/or at the same time prepare and serve meals to those that are in need,  or plan any activity to aid in COVID-19 relief recovery. Let us all share: #wcwbcovid19recovery

FIND YOUR INSPIRATION THROUGH SHARING DURING THIS DIFFICULT TIME

Contact: CHEF WILLMENT LEONG, WCWB Chairman [email protected]
ChefHug Thailand Project, Overall operation team leader
Thailand Culinary Academy, Chairman
Thailand Chefs Association, Vice President

For more information please visit – https://www.worldchefswithoutborders.org/

Categories
News Press Releases Worldchefs Without Borders

WCWB Thailand launches CHEFHUG Project as CSR COVID-19 Recovery Relief Effort

                       

 

PRESS RELEASE

 

WCWB Thailand launches CHEFHUG Project as CSR COVID-19 Recovery Relief Effort

 

PROJECT NAME: CHEFHUG PROJECT THAILAND

DATE: 11 MAY – 20 MAY 2020

ORGANIZED BY: THAILAND CHEFS ASSOCIATION AND THAILAND CULINARY ACADEMY

ENDORSED BY: WORLD CHEFS WITHOUT BORDERS

 

CHEFHUG hired packing team who lost their jobs or income to pack 4000 rice boxes per day / 800 boxes per hour / for total of 5 rounds.

 

PARIS: May 12, 2020

 

With months of lockdown in Thailand due to the global pandemic caused by COVID-19, many people suffered loss of income and some do not even have enough money to purchase milk powder or even a meal during the lockdown. The foodservice industry has been severely affected, causing many cooks and chefs to lose their jobs, which for many of them is the main life support for their family.

 

To be able to recover quickly and assist those fellow colleagues seeking short term income and serve short term hot meals to those affected during or after the lockdown, the Thailand Chefs Association and Thailand Culinary Academy have organized a Chef Social Responsibility (CSR) Project called CHEFHUG under the endorsement of World Chefs without Borders (WCWB).

 

CHEFHUG is a cook off event being held from 11 May 2020 to 20 May 2020, when 40,000 meals will be prepared in the period of 10 days and delivered to 50 districts in Bangkok. Each day 4,000 portions of Rice box will be delivered to 5 districts/communities. The goal of CHEFHUG is to provide hot meals and create short term income for people that were affected causing low or no income due to the COVID-19 lockdown. By hiring the cooks, packing team, distribution team, and taxi drivers, temporary income is created and will support the small wet market seller and small foodservice suppliers. Each day 20 cooks, 20 packing staff, 20 taxi driver and 20 distribution staff will be hired by CHEFHUG to perform the entire operation with the supervision from both organizations. 

 

Proper social distance guidelines will be enforced during the 10-day CHEFHUG cookoff operation from cooking, packing, deliver and distribution team. Although free hot meals will be distributed, the fundamental rule as cooks or chefs will not be ignored, food safety. All serving meal boxes will be recyclable and proper managing of ingredients and zero waste will be maintained.

 

To kick start this meaningful event, Thailand Chefs Association and Thailand Culinary Academy have contributed 200,000-baht or 6300 Euros each and together with the support from some passionate companies and individuals, the entire cost of the project is estimated at 1,600,000 baht or 50,000 Euros. The funds contributed from both organizations are funds previously reserved for an international culinary competition. They both strongly believe that with the current COVID-19 global pandemic, many livelihoods have suffered, and helping their fellow colleagues and communities to recover and survive is their 1st priority rather than enhancing their culinary skills.

 

Although the entire CHEFHUG project is only scheduled for 10 days, should additional donations be provided, cook off operations will be extended based on the amount received.

 

WCWB Chairman Willment Leong stated, “On behalf of WCWB, I would like to thank you for recognizing CHEFHUG and the WCWB CSR efforts in Thailand. We are willing to share our entire operation manual to those National Chef Associations that are willing to perform the same concept as CHEFHUG”.

 

He further stated, “Sincerely on behalf of World Chefs without Borders, I would like to encourage your Chef Association to create some kind of COVID-19 recovery relief effort to assist those that are wearing the same chefs jacket like us and/or at the same time prepare and serve meals to those that are in need,  or plan any activity to aid in COVID-19 relief recovery. Let us all share: #wcwbcovid19recovery

 

 

    

FIND YOUR INSPIRATION THROUGH SHARING DURING THIS DIFFICULT TIME

 

Contact: CHEF WILLMENT LEONG, WCWB Chairman [email protected]

ChefHug Thailand Project, Overall operation team leader

Thailand Culinary Academy, Chairman

Thailand Chefs Association, Vice President

                     

For more information on World Chefs Without Borders,  please visit: www.worldchefswithoutborders.org

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.

Categories
News

Times of Crisis become Times of Opportunity in Mexico

Times of Crisis become Times of Opportunity in Mexico

Paris, 4th of May 2020 – “The times of crisis are times of opportunity as 126 Pre-Commis Chefs complete Worldchefs Academy free online course,” stated President Rodrigo Ibáñez Rojas of the National Association of Professional Chefs of Mexico A.C.

The arrival of COVID-19 in Mexico is one of the biggest challenges the hospitality industry has faced: tourists who cancel, restaurants with empty tables, and closed travel agencies. However, the impact has reached many more areas that are indirectly involved in the industry: education. 

Students from some universities in Mexico, convened by the National College of Professional Chefs of Mexico AC, carried out the first international online certificate and badge offered by Worldchefs Academy, created to standardize the level of knowledge and skills of cooks and chefs in a global context, which will allow them to better perform operational positions in any company in the industry around the world. 

The food and beverage industry requires more and more chefs with globalized knowledge, so getting the training now will allow them to have additional resources that complement and reaffirm their skills and knowledge towards a level of excellence. 

The result for this first occasion has been 126 new students receiving their Pre-Commis Chef certificates and badges.

We are hopeful that more students and professionals in the industry will be interested in this free program offered by Worldchefs Academy.

En Español: Los Tiempos de Crisis son Tiempos de Oportunidad Mientras 

París, 4 de mayo de 2020 – “Los tiempos de crisis son tiempos de oportunidad mientras 126 Pre-Commis Chefs completan el curso en línea gratuito de la Academia Worldchefs. “ declarado Presidente Rodrigo Ibáñez Rojas del Colegio Nacional de Chefs Profesionales de México A.C. 

La llegada del COVID-19 a México es uno de los mayores desafíos a los que la industria de la hospitalidad se ha enfrentado: turistas que cancelan, restaurantes con mesas vacías y agencias de viajes cerradas, sin embargo, el impacto ha llegado a muchas más áreas que, indirectamente, están involucradas en la industria: la educación. 

Alumnos de algunas universidades de México, convocados por el Colegio Nacional de Chefs Profesionales de México A.C., realizaron la primera certificate internacional en modo online ofrecida por la Worldchefs Academy, creada para estandarizar el nivel de conocimientos y las habilidades de cocineros y chefs en un context global, que les permitirá desempeñar de mejor forma puestos operativos en cualquier empresa del ramo en el mundo.

La Industria de Alimentos y Bebidas a nivel mundial requiere cada vez más chefs con conocimientos globalizados, por lo que obtener la capacitación ahora les permitirá contar con recursos adicionales que complementen y reafirmen sus habilidades y conocimientos hacia un nivel de excelencia. 

El resultado para esta primera ocasión ha sido que 126 nuevos estudiantes recibieran sus Pre-Commis Chef certificados e insignias.

Esperemos que haya más estudiantes y profesionales de la industria se interesen en este programa que Worldchefs Academy ofrece de manera gratuita. 

For more information on Worldchefs Academy, contact [email protected] or visit www.worldchefsacademy.com

Categories
Blog Company / Partner Country National News Press Releases

Times of Crisis become Times of Opportunity in Mexico

Times of Crisis become Times of Opportunity in Mexico

Paris, 4th of May 2020 – “The times of crisis are times of opportunity as 126 Pre-Commis Chefs complete Worldchefs Academy free online course,” stated President Rodrigo Ibáñez Rojas of the National Association of Professional Chefs of Mexico A.C.

The arrival of COVID-19 in Mexico is one of the biggest challenges the hospitality industry has faced: tourists who cancel, restaurants with empty tables and closed travel agencies. However, the impact has reached many more areas that are indirectly involved in the industry: education. 

Students from some universities in Mexico, convened by the National College of Professional Chefs of Mexico AC, carried out the first international online certificate and badge offered by Worldchefs Academy, created to standardize the level of knowledge and skills of cooks and chefs in a global context, which will allow them to better perform operational positions in any company in the industry around the world. 

The food and beverage industry requires more and more chefs with globalized knowledge, so getting the training now will allow them to have additional resources that complement and reaffirm their skills and knowledge towards a level of excellence. 

The result for this first occasion has been 126 new students receiving their Pre-Commis Chef certificates and badges.

We are hopeful that more students and professionals in the industry will be interested in this free program offered by Worldchefs Academy.


En Español: Los Tiempos de Crisis son Tiempos de Oportunidad Mientras 

París, 4 de mayo de 2020 – “Los tiempos de crisis son tiempos de oportunidad mientras 126 Pre-Commis Chefs completan el curso en línea gratuito de la Academia Worldchefs. “ declarado Presidente Rodrigo Ibáñez Rojas del Colegio Nacional de Chefs Profesionales de México A.C. 

La llegada del COVID-19 a México es uno de los mayores desafíos a los que la industria de la hospitalidad se ha enfrentado: turistas que cancelan, restaurantes con mesas vacías y agencias de viajes cerradas, sin embargo, el impacto ha llegado a muchas más áreas que, indirectamente, están involucradas en la industria: la educación. 

Alumnos de algunas universidades de México, convocados por el Colegio Nacional de Chefs Profesionales de México A.C., realizaron la primera certificate internacional en modo online ofrecida por la Worldchefs Academy, creada para estandarizar el nivel de conocimientos y las habilidades de cocineros y chefs en un context global, que les permitirá desempeñar de mejor forma puestos operativos en cualquier empresa del ramo en el mundo.

La Industria de Alimentos y Bebidas a nivel mundial requiere cada vez más chefs con conocimientos globalizados, por lo que obtener la capacitación ahora les permitirá contar con recursos adicionales que complementen y reafirmen sus habilidades y conocimientos hacia un nivel de excelencia. 

El resultado para esta primera ocasión ha sido que 126 nuevos estudiantes recibieran sus Pre-Commis Chef certificados e insignias.

Esperemos que haya más estudiantes y profesionales de la industria se interesen en este programa que Worldchefs Academy ofrece de manera gratuita. 


For more information on Worldchefs Academy, contact [email protected] or visit www.worldchefsacademy.com

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.

Categories
Company / Partner Country National News Press Releases

Worldchefs Launches New Podcast: World on a Plate

Worldchefs Launches New Podcast: World on a Plate

 

  • Worldchefs has launched a new podcast offering an exclusive look into the culinary world through the lens of experts.

  • Worldchefs Podcast: World on a Plate features conversations with top chefs and leading voices in hospitality exploring food, innovations, and industry news.

  • Subscribe to the podcast on all major listening platforms including SpotifyApple PodcastsStitcherDeezerRadioPublicTuneIn, and on Worldchefs online at latest.worldchefs.org/podcasts.

 

Paris, 29th of April 2020 – Worldchefs, the World Association of Chefs’ Societies, a leading voice in hospitality, has launched a new podcast for chefs, culinarians, and hospitality professionals. Worldchefs Podcast: World on a Plate features conversations with top chefs and industry experts, exploring food, innovations, and news.

 

The most recent episode features Chef Paul Sorgule, President of Harvest America Ventures, examining COVID-19’s impact on the restaurant industry. The episode provides inspiration to prepare for the future in these days of uncertainty, with tips on re-opening and forecasts on the short and longterm implications of coronavirus for hospitality.

 

World on a Plate’s host, Ragnar Fridriksson says, “Worldchefs podcast will bring listeners culinary insights on topics important to them, with views from around the globe. With diverse conversations on latest trends and updates from global kitchens, World on a Plate provides an opportunity for chefs to both learn and be inspired by expert guests.”


 

Listeners can contact the Worldchefs team via an enquiry form to provide feedback and ideas for the podcast, or to become a guest on the show.

 

To listen to the podcast, visit any major listening platform including Spotify, Apple Podcasts, Stitcher, Deezer, RadioPublic, TuneIn, and on Worldchefs online at latest.worldchefs.org/podcasts.

 

World on a Plate is sponsored by Nestlé Professional, making more possible. Nestlé Professional is a longtime Worldchefs partner and advocate for the culinary community, providing support for key programs including Worldchefs Academy, an free online pre-commis chef training program, Worldchefs Congress, the Bill Gallagher Young Chefs Forum and Young Chefs Lounge, designed to inspire and empower the next generation of culinary professionals, and International Chefs Day, an annual celebration on 20 October mobilizing chefs to teach kids around the globe about the importance of healthy eating by hosting workshops worldwide.

 

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.

 


 

About Nestlé Professional

Nestlé Professional is dedicated to being an inspiring growth partner that delivers creative branded food and beverage solutions, enabling foodservice operators to delight their consumers. From Minor’s®, Stouffer’s®, Chef-mate® and Trio® on-trend culinary items to innovative beverage systems under NESCAFÉ®, Nestlé® Vitality® and Coffee-mate brands, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home consumer. Nestlé Professional is a division of Nestlé, the world’s largest food and beverage company. It is present in 190 countries around the world, and its 328,000 employees are committed to the Nestlé purpose of enhancing quality of life and contributing to a healthier future. Nestlé is based in the Swiss town of Vevey where it was founded more than 150 years ago. 

 

Learn more at www.nestleprofessional.com.


-end-

 

 

 

For any media inquiries, contact: 

 

Clare Pettersson                                                              

Communications Manager, Worldchefs

[email protected]

Categories
News

Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene

Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene

Nine chefs from Singapore’s leading MICHELIN-star restaurants including Sebastien Lepinoy, Kirk Westaway and Hawker Chan demonstrate the right way to wash your hands in a new public service campaign to combat the spread of Covid-19.

*Originally published on Michelin Guide

Using anti-bacterial soap, washing all the way up to your wrists and drying your hands completely with a clean paper towel— these are just some of the tips for proper hand washing that chefs of nine MICHELIN-starred restaurants want you to know.

In a series of 12 videos spanning six languages, these chefs banded together to demonstrate proper hand-washing techniques and handling of food in a new public service campaign to curb the further spread of the COVID-19 coronavirus.

Initiated by culinary and hospitality school At-Sunrice GlobalChef Academy, the “StandUp & WashUp” campaign was launched on 22 March and features some of Singapore’s top chefs, including Sebastien Lepinoy of three-MICHELIN-star Les Amis, Emmanuel Stroobant of two-star Saint Pierre, Manjunath Mural of one-star The Song of India, Seita Nakahara of one-star Terra and Chan Hon Meng of MICHELIN-starred hawker stall Hawker Chan. 

Chan Hon Meng speaking to chef-students at At-Sunrice GlobalChef Academy (Photo: At-Sunrice GlobalChef Academy)

Chan Hon Meng speaking to chef-students at At-Sunrice GlobalChef Academy (Photo: At-Sunrice GlobalChef Academy)

The videos are available on the school’s various social media platforms and depict each chef putting their own spin on the message of washing hands and in their native languages.

“As a chef, high standards of food and personal hygiene needs to be practiced at all times,” says Lepinoy. “I’m glad to be given this opportunity to share my knowledge with the public and educate them on the proper techniques of washing one’s hands so that we can fight COVID-19 together.”

WATCH: Chef Sebastien Lepinoy of three-starred Les Amis demonstrates proper hand washing technique.
The school also offers a more detailed Kitchen Safety & Hygiene e-learning course for home makers, domestic helpers, caregivers and general members of the public. Those who complete the four-hour mobile-enabled course will receive a certification awarded by At-Sunrice GlobalChef Academy. 
Watch the rest of the StandUp & WashUp series of videos here:

WATCH: Emmanuel Stroobant of Saint Pierre (French)

WATCH: Chan Hon Meng of Hawker Chan (Mandarin)

WATCH: Chan Hon Meng of Hawker Chan (Cantonese)

WATCH: Malcolm Lee of Candlenut (English)

WATCH: Manjunath Mural of The Song of India (Hindi)

WATCH: Kirk Westaway of Jaan By Kirk Westaway (English)

WATCH: Seita Nakaharra of Terra (English)

WATCH: Roberto Galetti, Garibaldi (Italian)

WATCH: Sun Kim of Meta (English)

Categories
News

Worldchefs News: Congress Cancelled, Sustainability Webinar, Judge Extension & More

“If kitchens are the heartbeat of the home, restaurants are the heartbeat of the nation.”
Chef Kwame Onwuachi, Independent Restaurant Coalition
This is an unprecedented time for our world and our industry. But through it all, what we’ve seen from our community is an inspiration. Cooking for those on the front lines, joining voices to advocate for the collective, sharing recipes and messages of hope: together, one heartbeat.

Worldchefs wishes you all health, hope, and resilience during this time. Read on for news, resources, and ways to get involved.
 
FEATURED
Worldchefs Board of Directors announced that the 2020 Worldchefs Congress been cancelled due to the global pandemic caused by COVID-19. For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees. An alternate venue to host the 2020 Global Chef Challenge final will be announced when details are confirmed. For more information, read the official statement here.
 
Now more than ever, online networking is so important. Have you joined the new Worldchefs online community? With a Worldchefs profile, you can connect with +500,000  Worldchefs members and hospitality professionals, search jobs, get advice, and more. Stay connected to your professional community. Create your account within seconds at www.worldchefs.org/loginAssociation or school? Your profile is already created! Search for your country here
Worldchefs and our Feed the Planet partners have developed a free webinar to help our community bolster their resumes and bring sustainable practices to foodservice. Join Chef Chris Koetke beginning next week for a 7-day series on Sustainability Education for Culinary Professionals. Learn more and register here. This webinar is the introductory version of Worldchefs Sustainability Education for Culinary Professionals. Apply to deliver the full version at your schools or workplace here.
 
 
NEWS FROM WORLDCHEFS
#ThisIsWorldchefs
The Myanmar Chefs Association has been working tirelessly to help provide donated food to people in need, including doctors and patients, amid COVID-19. They have already delivered 3.8 million kyat of food for donation. Thank you for all that you do!
Worldchefs Certified Judges: Extension on Licenses
read more
Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene
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COVID-19 Resource Hub
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Coronavirus Guide for the F&B Industry
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Congratulations!
Friedr. Dick’s AJAX chef‘s knife from the 1905 series was honoured with two awards: the “KitchenInnovation of the Year® 2020” consumer award and the “DINEUS Grand Tableware Award” in the category Cooking & Baking. 
read more
 
UPCOMING EVENTS
Webinar: Sustainability Education for Culinary Professional
15 to 17 & 20 to 23 April
Location: Online
Register here

Culinary Arts & Hot Kitchen Competition Seminar: Edmonton
31 May
Location: Canada

For more information and to see the full event calendar,
click here
WCWB CSR Siem Reap Cambodia 2020 Postponed Due to Coronavirus
read more
 
#ThisIsWorldchefs
Want to share a story, idea, or nominate someone to be featured in Worldchefs News? Email [email protected] to get in touch.

 

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