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Category: News
Malaysia · 7 February 2020 · Will Serai Ice Cream, Salted Egg Appetiser Win Over Culinary Olympics Jury?
The original link can be found below.
Serai (lemongrass), telur masin (salted egg), curry leaves and siew mai (Chinese dumpling) are among the flavours that are going to be highlighted by senior chefs from Malaysia participating in the Internationale Kochkunst Ausstellung (IKA)/Culinary Olympics 2020.
A senior and junior team with 10 chefs each will be heading to one of the world’s prestigious chef competitions in Stuttgart, Germany on Feb 14 to do their best cooking in the Restaurant of Nations and Chef’s Table categories.
Team coach, chef Zubir Md Zain – who has represented Malaysia at the competition, as well as the Culinary Masters – said 32 countries will be vying for the gold medal in these categories.
He said the jurors are from Europe, the US and Australia and that they will have to win over their taste buds, which can be a challenge.
“But this is no obstacle, instead it ignites the spirit to bring fame to Malaysia,” the Masterchef Malaysia judge told Bernama, adding that their closest rivals are Singapore, South Korea, Norway and Sweden
He said the group’s advantage over the competition is our food diversity – Malay, Chinese, Indian – “but we can’t make the taste overpowering, too strong and too spicy”.
He said their menu will include an appetiser incorporating curry leaves and salted egg, and a tantalising serai dessert.
He said that another challenge will be time management: “We’re given six hours to prepare and present. This is why we have to train to ensure the plan goes smoothly.”
Professional Culinaire Association (PCA) president and the group’s adviser, chef Mohd Kamaruddin Adnin, said both teams have been preparing for seven months.
“We trained every week, sought the feedback of senior chefs who have been in a competition and also chefs from elsewhere, like Singapore, in order to become better,” he said.
He said this will be Malaysia’s fourth participation in the thrilling competition, with the senior team winning two silvers in 2012.
For the first time, the over a century old Culinary Olympics, which will bring together around 2,000 chefs from over 60 countries, will be part of Intergastra, a gastronomy trade fair that ends Feb 19. – Bernama
Image
The original article can be found here.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
Categories
Results from HORECA Kuwait
HORECA Kuwait marks the biggest edition to date
HORECA Kuwait, the annual event for the hospitality and foodservice sectors, closed its doors on January 22 after three successful days at Kuwait International Fairground.
Hospitality Salon Culinaire
With the support of the World Association of Chefs’ Societies, the ninth edition of the Hospitality Salon Culinaire was momentous. More than 310 chefs participated in various competitions, which focused on highlighting their skills. The president of the jury, Chef Samaan Hilal stressed on the importance of the Hospitality Salon Culinaire in supporting the hotel sector and promoting young talents. The Sheraton Kuwait received the Golden Award for winning the highest number of gold medals.
Samaan Hilal
Head of Hospitality Salon Culinaire
Managing Partner at Brainsteam
Kuwait/Lebanon
THE JUDGES
Thomas Gugler
President
World Association of Chefs’ Societies (WACS)
KSA
Jean-Marc Mompach
President of L’academie Nationale De Cuisine
France
Faisal Al – Nashmi
Executive Chef & Co-Owner of Al Makan United Company
President of the Kuwait Chef Club
Charles Azar
Master Consultant Chef
President of the delegation of L’Académie Nationale de Cuisine
The Middle East and the GCC
Lebanon
Anil Grover
WACS certified judge and Best International Culinary Judge from India by IFCA
Yasser Jad
President Saudi Arabian Chefs Association
Shadi Abu Khadijah
President of Jordanian Chefs Association
Loic Malfait
Academic Director of Le Cordon Bleu London
Nasserdine Mendi
Best Craftsmen of France
Member and secretary of the World Pastry Cup organizing committee
Uwe Micheel
President of Emirates Culinary Guild
Assistant Vice President of World Association of Chefs Societies
Culinary Adviser
Commandeur of Chaine Des Rotisseurs
François Pozzoli
Best Craftsmen of France, Baker 2004
Founder of the World Bread Contest
Peter Rosenberg
Corporate Chef of Certified Angus Beef
The results are out:
Gold Medal Winners:
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Chocolate Carving |
Millennium Hotel & Convention Centre Kuwait |
Wasula Saman |
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Best Éclair |
Jumeirah Messilah Beach Hotel & Spa |
Gokul Girish |
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Fauchon |
Mohammed Shafeek |
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Four Seasons Hotel Kuwait at Burj Alshaya |
Meet Rathoor |
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MMC |
Carlito Recalde |
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Wedding Cake |
MMC |
Hussina Faizer |
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Sheraton Kuwait, A Luxury Collection Hotel |
Nikini Suriyage |
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Themed Celebration Cake |
Sheraton Kuwait, A Luxury Collection Hotel |
Tarak Das |
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Bread Creation (Best Baguette) |
Four Seasons Hotel Kuwait at Burj Alshaya |
Basu Aryal |
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Best Croissant |
Safir Fintas Kuwait Hotel |
Peter Vinod Rebello |
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Jumeirah Messilah Beach Hotel & Spa |
Krisad Weerawardana |
|
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Viennoiserie |
Bredz – Al Kharafi Global Trading & Contracting Company |
Dipak Dangal |
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Jumeirah Messilah Beach Hotel & Spa |
Krisad Weerawardana |
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Six-course Set Dinner Menu |
The Regency Hotel |
Manoj Kumar |
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Cold Canapés |
Hadi Hospital |
Dinesh Sameera |
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Hot and Cold Oriental Appetizers (Mezze) |
Sheraton Kuwait, A Luxury Collection Hotel |
Habibur Rahman |
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Kuwaiti Dessert |
Bouchon/Veranda/Coco |
Axel Thorsteinsson |
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Kuwaiti Traditional Dish |
Sheraton Kuwait, A Luxury Collection Hotel |
Sanjoy Mondal |
|
Meat Dish Competition |
Jumeirah Messilah Beach Hotel & Spa |
Le Duy Luong |
|
Mystery Basket Competition |
D&D |
Ramy Mohamad Haly Mohamed |
|
Sheraton Kuwait, A Luxury Collection Hotel |
Rakesh Shankar |
|
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The Regency Hotel |
Binu Joseph |
|
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The Regency Hotel |
Krishna Gurung |
|
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Best Burger Competition (Meat) |
Cheese Cake Factory |
Clark Uy Sederos |
|
Fresh Pasta Competition |
Hyatt Regency Al Kout |
Thejasnath Subrahmanyan |
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Coupe du Monde de la Patisserie – Kuwait National Selection |
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Jadadeesan Alagarsamy |
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Alaa Kobeissi |
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Asian Cuisine |
Ashas |
Manohar Singh Nagarkoti |
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Jumeirah Messilah Beach Hotel & Spa |
Shanaka Dananjaya |
|
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Nutritional Dish (Vegan/ Gluten Free/ Organic/ Diet) |
Cafe Coco |
Willie Aserdin Go |
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Sushi Competition |
The Regency Hotel |
Almirante Ceredon |
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Sheraton Kuwait, A Luxury Collection Hotel |
Mohd Nessar |
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Fruits and/or Vegetable Carving |
The Regency Hotel |
Surrendra Wasana |
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Sheraton Kuwait, A Luxury Collection Hotel |
Tarak Das |
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Nespresso Cafe Gourmand |
Four Seasons Hotel Kuwait at Burj Alshaya |
Natalia Uroz Barreru
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Paris · 28 January 2020 · Michelin Announces 2020 Stars for France
Kei Kobayashi’s Paris restaurant is one of three new three-star restaurants
The link to the original article can be found below.
French tire-maker and restaurant quality arbiter Michelin has returned to home turf, releasing its 2020 stars for France. Early word this month that the flagship restaurant of the late Paul Bocuse would be downgraded in this year’s guide — falling from three to two stars after a record 55-year streak — rocked the culinary world, and may overshadow all other news from the 2020 guide. But today’s headline might also be that France has three brand new three-star restaurants, for a total of 29 in the 2020 guide versus 27 in the 2019 edition.
In total, there were 628 Michelin stars awarded in the 2020 guide — down from 632 in 2019 — with a slightly lower number of newcomers overall, at 63 versus last year’s record-setting 75.
The new three-star club includes Paris restaurant Kei, where chef Kei Kobayashi, a student of Gilles Goujon and Alain Ducasse, “draws on the traditions of his native Japan to develop a resolutely modern and accomplished cuisine,” per the guide. With the designation, Kobayashi became the first Japanese chef to earn three Michelin stars in France. Also new to the three-star elite are L’Oustau de Baumanière in Provence, and the eponymous restaurant of Christopher Coutanceau in the coastal city of La Rochelle.
There were 11 new two-star restaurants in the 2020 guide, for a total of 86 two-star honorees. New to the group were restaurants including Sarkara, a gourmet dessert restaurant at a ski resort in the French Alps, and La Scène in Paris, where chef Stéphanie Le Quellec jumped straight to two stars, bypassing the first.
There were also 49 one-star newcomers for a total of 513. In Paris, there were 12 restaurants alone that earned a first star, including places like Japanese-influenced Le Rigmarole and refreshed classic Jules Verne in the Eiffel Tower.
Finally, there’s a new accolade to earn in the guide this year: Something that’s basically a Michelin leaf. It’s a green “pictogram” that looks like a Michelin star that wishes it were a clover, and it’s used to indicate restaurants that “have taken responsibility by preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy.”
Images
The original article can be found here.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
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Germany · 20 January 2020 · Limited special edition
forged chef’s knife Premier
Plus “GO FOR GOLD”
The
IKA/Culinary Olympics is the oldest, largest and most diverse international
culinary arts competition in the world. Professional teams of chefs passionately
compose the perfect interplay of ingredients, preparation and presentation. For
100 years, new culinary trends have been emerging here in fair competition. The
competition is taking place in Stuttgart for the first time, parallel to the
INTERGASTRA 2020.
The motto of
the Olympic Games is “citius, altius, fortius” – Latin for faster, stronger,
further. The Olympic concept of “being there is everything” is also a guiding
principle for the festival as an event. In a quote about the Olympic Games,
Bishop Ethelbert Talbot said:
“The important
thing in the Olympic Games is not winning but taking part, for the essential
thing in life is not conquering but fighting well.”
On the
occasion of the Culinary Olympics, Friedr. Dick presents a limited special
edition of its forged chef’s knife with a blade length of 21 cm from the
Premier Plus series. The knives are coated with a special ceramic enforced
hybrid coating. The antibacterial non-stick coating prevents cuttings from
sticking and allows easy cleaning. In addition, ceramic particles enable the
best sliding properties with reduced effort and higher wear resistance.
Forged from a
single piece of steel, perfectly balanced with a high-quality coating on the
blade and a unique marking – the perfect tool: not just for participating in
the IKA/Culinary Olympics.
The limited
special edition can be acquired starting mid February 2020 at the IKA/Culinary
Olympics.
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: mail@dick.de
Website: www.dick.de
www.instagram.com/f.dick_official
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
Baku, Azerbaijan · 30 January 2020 · Baku hosts Republican Forum of Azerbaijani Culinary Experts
The link to the original article can be found below.
Republican Forum of Azerbaijani Culinary Experts has solemnly opened in Baku. The event was organized with the support of the State Agency for Tourism, State Agency for Vocational Education, the Center for National Culinary, and the Azerbaijan National Culinary Association.
The event was attended by representatives of state and public structures, educational institutions from Baku, Gabala, Ganja, Agstafa, Ismayilli, Masalli, Sumqayit, Lankaran, etc, Trend Life reported.
At the opening ceremony, the President of the National Culinary Association, the head of the National Culinary Center Tahir Amiraslanov spoke about the history, development and promotion of national culinary, successes in the international arena. He noted state pays special attention and care to national culinary.
Speakers, including director of the Baku State Center for Vocational Education Fikrat Nabiyev, representative of the State Agency for Vocational Education Aigun Zulfugarova, representative of the State Agency for Tourism Sakina Askarova and others stressed the importance of holding a forum, creating conditions for revealing creative potential and enhancing professional skills of young people.
The event discussed the creation of food bloggers group. Members of the World Association of Chefs’ Societies and World Islamic Culinary Association were also elected.
The third Festival of National Sweets of Young Chefs was held within the forum. The event was timed to the Day of Azerbaijani Youth, celebrated annually on February 2.
The jury members evaluated delicious sweets made by students. The winners will be awarded with honorary diplomas and prizes.
Images
The original article can be found here.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
Wales · 29 January 2020 · Oswestry’s James part of Welsh culinary Olympics team given government farewell
The original link can be found below.
A YOUNG Oswestry chef was among those waved off by a Welsh government minister before heading to Germany for a culinary Olympics.
James Jarvis works for Sebastians in Willow Street, and he was included in a Welsh junior team of chefs who will compete for the The Culinary Association of Wales (CAW) at the IKA Culinary Olympics in Stuttgart between February 14-19.
Lesley Griffiths, Minister for Environment, Energy and Rural Affairs, hosted a reception at the Senedd in Cardiff on Wednesday morning to pass on the nation’s best wishes to the senior and junior teams, and she was delighted to play her part.
“I was delighted to host this Senedd send-off event and give fellow AMs the chance to join me in wishing our two teams of highly skilled chefs the very best of luck during the prestigious IKA Culinary Olympics,” she said.
“I am sure the judges can’t fail to be wowed by the culinary talents of both our junior and senior teams.
“This event also provides the perfect platform to attract the support of national culinary associations as we bid to bring the Worldchefs Congress and Expo to Wales in 2024.
“We are really gaining a reputation as a food and drink nation – as proven by the recent figures which show last year, we smashed our ambitious industry target of achieving £7 billion turnover.
“Winning the bid to host such a high-profile event in Wales would provide a further boost for our thriving food and drink industry.”
CAW president Arwyn Watkins, OBE, said: “It’s a huge accolade for the Culinary Association of Wales to be invited by the Minister to give the two teams a Senedd send-off to the Culinary Olympics.
“It’s also an opportunity to highlight all the good work done by our members as real ambassadors for Wales on the international stage.
“I shall be spending the majority of my time at the Culinary Olympics lobbying fellow presidents of Worldchefs member countries to vote for Wales.”
Both teams will cook a three-course menu in the ‘Restaurant of Nations’ element of the competition and then produce a range of dishes for a chef’s edible buffet, newly introduced this year.
The senior team presents its chef’s edible buffet on February 16 and its Restaurant of Nations menu on February 18. The junior team delivers its ‘Restaurant of Nations’ menu for 60 covers on February 15 and its chef’s edible buffet on February 17.
Image
Minister Lesley Griffiths pictured with Culinary Association of Wales president Arwyn Watkins, OBE, vice president Colin Gray and senior and junior members of Culinary Team Wales at the Senedd reception
The original article can be found here.
Click here to find out more about Worldchefs at IKA.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
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