Category: News

EXPOGAST 2018 : An exceptional edition at all levels

Post author By Anand
Post date December 5, 2018

EXPOGAST 2018

VILLEROY & BOCH CULINARY WORLD CUP 2018!

An exceptional edition at all levels. EXPOGAST 2018 and its Villeroy & Boch Culinary World Cup, closed on Thursday 29 November in the presence of His Royal Highness Grand Duke Henri.

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“Five days ago, we were all very enthusiastic and hopeful. We asked ourselves the same question: will our efforts be rewarded by our first judge, the public? We can all be proud, partners, competitors, volunteers, students, jury, sponsors… our efforts generated 45,000 visits. The score is tried, in the eyes of the public and the world of gastronomy this edition is a real success! Thank you to the public and congratulations to all. See you in four years’ time,” says Morgan Gromy, Managing Director of Luxexpo The Box.

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For five days, EXPOGAST brought together the world of gastronomy in order to honour the culinary art. An enthusiastic audience gathered at Luxexpo The Box to admire real works of art created by chefs from all over the world, to taste the creations of the national teams, the junior teams and the “Community Catering” teams, and to meet all the partners of EXPOGAST and the Villeroy & Boch Culinary World Cup.

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The Villeroy & Boch Culinary World Cup is one of the largest and most important culinary competitions in the world. The first edition was published in 1972. Aloyse Jacoby, President of the Jury, congratulates all the participants on the progress of this outstanding event, which requires a total dedication on the part of the members of the Vatel Club, organizer of the competition, the many volunteers and the students of the École d’Hôtellerie et de Tourisme du Luxembourg. “I congratulate the great professionalism of the cooks who took part in the competitions, their level of mastery and execution increases year after year, a guarantee of the importance given by the profession to our competition” adds Mr Jacoby.

The closing ceremony ended with the presentation of the Villeroy and Boch Culinary World Cup to the best national team: Sweden. The award was jointly presented by His Royal Highness Grand Duke Henri and Michel von Boch, President of the Villeroy & Boch Family Council.

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Every four years, EXPOGAST brings together the most talented chefs from the five continents in Luxembourg. EXPOGAST is both a professional and public exhibition dedicated to the professions of gastronomy and tableware.

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The organisers would like to thank the sponsors and “GOLD” partners, without whom nothing would be possible: La Provençale, the Luxembourg Chamber of Commerce, the Fédération Nationale des Hôteliers Restaurateurs et Cafetiers, the École d’Hôtellerie et de Tourisme du Luxembourg, Vins et Crémants Luxembourg, Maison Josy Juckem, Partyrent, Codex, AMT Die Beste Pfanne, Boissons Heintz, Paul Eischen Restaurant-Traiteur. They also thank the “Silver” sponsors and all the exhibitors for the quality and professionalism of their presentation.

FINAL RESULTS (overview)

NATIONAL TEAMS

Total points (Cold Buffet Pastry & Culinary Art, Hot Kitchen)

4 GOLD Medals, 10 SILVER Medals, 10 BRONZE Medals, 3 DIPLOMAS

1. Sweden 94,608 points (93,25; 93,56; 95,75)

2. Singapore 93,739 points (95,50; 95,84; 91,74)

3. Norway 91,853 points (80,87; 94,92; 93,00)

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4. Switzerland 90,434 points (92,12, 90,23, 90,07)

YOUTH NATIONAL TEAMS

Total points (Contemporary Buffet and Hot Kitchen

5 GOLD Medals, 7 SILVER Medals, 3 BRONZE Medals

1. Austria 95,075 points (95,75; 94,40)

2. Switzerland 93,845 points (92,56; 95,13)

3. Norway 93,785 points (94,37; 93,20)

4. Sweden 93,485 points (92,37; 94,60)

5. Denmark 91,900 points (91,00; 92,80)

CATERING

4 GOLD Medals, 6 SILVER Medals, 4 BRONZE Medals, 1 DIPLOMA

1. Fazer Culinary Team Sweden 94,830 points

2. Fazer Culinary Team Finland 94,540 points

3. Catering Team of Denmark 91,510 points

4. Swiss National Catering Team Luzerner Kantonsspital 91,490 points

REGIONAL TEAMS

Total points (Pastry Art, Culinary Art)

3 GOLD Medals, 15 SILVER Medals, 14 BRONZE Medals, 4 DIPLOMAS

1. Stockholm Culinary Team 92,321 points (90,62; 93,05)

2. Cercle des chefs cuisine Lucerne 92,165 points (86,25; 94,70)

3. Combined Services Culinary Arts Team UK 90,515 points (87,75; 91,70)

NATIONAL SHOW PIECE

3 GOLD Medals

1. Switzerland 95,250 points

2. Hong Kong 94,000 points

3. Cyprus 90,750 points

CARVING FRUIT AND VEGETABLES

17 GOLD Medals, 16 SILVER Medals, 20 BRONZE Medals, 15 DIPLOMAS

1. Quan Hong Hong (Taiwan) 98,250 points

2. Ming Tsun Ke (Taiwan) 97,250 points

3. Dominique Menager (France) 97,000 points

LIVE CARVING

2 GOLD Medals, 9 SILVER Medals, 3 BRONZE Medals

1. Vojtech Petržela (Czech Republic) 93,875 points

2. Jose Carlos Perez Lecona (Mexico) 90,000 points

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3. Somlux Ouklai (Germany) 89,375 points

CULINARY ART INDIVIDUAL

5 GOLD Medals, 26 SILVER Medals, 54 BRONZE Medals, 23 DIPLOMAS

1. Jaeho Seo (South Korea) 91,870 points

2. Marvin Herrera (USA ) 90,650 points

3. Jong On Baek (South Korea) 90,500 points

CULINARY ARTISTIC

56 GOLD Medals, 29 SILVER Medals, 15 BRONZE Medals, 6 DIPLOMAS

1. Sunith Wijedasa (United Arab Emirates) 95,750 points

2. Marco Zugliano (Italy) 95,500 points

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3. Rohitha Kasthuriarachchi (U.A. Emirates) 95,000 points

PASTRY ART INDIVIDUAL

6 GOLD Medals, 9 SILVER Medals, 10 BRONZE Medals, 4 DIPLOMAS

1. Achira Kularathne (United Arab Emirates) 94,000 points

2. Eranda Sampath (United Arab Emirates) 92,500 points

3. Benjamin Sellemond (Italy) 91,880 points

PASTRY ARTISTIQUE

4 GOLD WITH DISTINCTION (an exceptional result)

64 GOLD Medals, 63 SILVER Medals, 49 BRONZE Medals, 34 DIPLOMAS

1. Angelica Chwyc (Poland) 100,000 points

2. Metin Tasci (Turkey) 100,000 points

3. Rohitha Kasthuriarachchi (U.A. Emirates) 100,000 points

4. Nalin Jagoda (United Arab Emirates) 100,000 points

You can download the results here: https://expogast.lu/en/official-results/

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National News

Koppert Cress introduces Sweet Peeper!

Post author By Anand
Post date December 5, 2018

Koppert Cress introduces Sweet Peeper! Sweet Peeper goes perfectly with both hot and cold dishes such as soups and salads. It takes dishes to the next level thanks to its high creative value and good bite in combination with the long-lasting, simple, dry, and bittersweet taste. The yellow leaves and pink/red shoots add an extra dimension to the dish while giving a nod to its origin: the sweet potato. In addition to the leaf, you can also use the pickled shoots as a fine addition to salads and sandwiches.

The sweet potato was originally discovered in Mexico, though in contrast to what the name would suggest, it is not related to the potato. Instead of starch, the sweet potato contains inulin which takes longer to digest. This makes it healthier for diabetes patients. We carefully select and package the sweet potato’s shoots, which are normally used for multiplication.

Koppert Cress is constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. Products that meet the increasingly stringent demands of restaurants across the globe. Cresses are freshly germinated seedlings of 100% natural aromatic plants. These plants provide freshness and intensity of taste and aroma that is almost exclusively found in young plants.

Cod | Lobster | Sweet Potato Crème | Sweet Peeper| Salicornia Cress / Edwin van den Heijkant (Bowery Restaurant – Hilton Schiphol)

Red Mullet | Fennel Salad | Sweet Peeper | Sea Fennel | Salty Fingers / Edwin van den Heijkant (Bowery Restaurant – Hilton Schiphol)

National News

Junior champions gunning for National Chef of Wales title

Post author By Anand
Post date December 5, 2018

Two Junior Chef of Wales champions will be competing to add the coveted National Chef of Wales title for 2019 to their list of achievements when the semi-final heats are held in January.

Following a bumper entry for both competitions, 10 chefs have been selected for the National Chef of Wales semi-final heats at Coleg Ystrad Mynach, Hengoed Campus on Monday, January 14.

They include Arron Tye, 23, from the Grosvenor Pulford Hotel and Spa, Chester who won the Junior Chef of Wales title in February and Andrew Tabberner, 26, head chef at The Bull, Beaumaris who was junior champion in 2015.

Returning to the 2019 competition after being finalists this year are Matthew Smith, 35, form Lake Vyrnwy Hotel, Llanwddyn; Gavin Kellett, 33, from Crickhowell and Matthew Ramsdale, 26, from the Chester Grosvenor, Chester.

The other semi-finalists are: Sam Ricketts, 24, Llandudno Bay Hotel, Llandudno, Sam Griffiths, 24, from the Chester Grosvenor, Carl Cleghorn, 32, Celtic Manor Resort, Newport, Luke Henley, 32, private chef from Cardiff and Wayne Barnard, 36, from Pier 64, Penarth.

Eleven chefs will contest the Junior Chef of Wales semi-final heats at NPTC Group of Colleges in Newtown on Monday, January 7.

Oliver Thompson, 20, from The Bull, Beaumaris, a finalist in this year’s competition, returns with a second bid for the title and is joined by workmate Lee Millington, 21.

The other finalists are: Calum Smith, 17, and James Jarvis, 18, from Shrewsbury College, James Whalley, 22, from Tyddyn Llan, Llandrillo, George Woodhead, 21, from Coast Restaurant, Saundersfoot, Thomas Martin, 22, from Holm House Hotel, Penarth, Daniel Britton, 21, from Celtic Manor Resort, Newport, Thomas Herbert, 21, from Lucknam Park Hotel, Colerne, Joshua Morris, 22, from Atlantic Hotel, Porthcawl and Sion Hughes, 20, Carden Park, Chester.

In both competitions, the chefs will be given three hours to cook and serve up a three-course menu for four people. They must use a majority of Welsh products, which will form part of the marking schedule for judges.

National Chef of Wales competitors will cook a starter suitable for vegans, a main course using two different cuts of Welsh Beef and a dessert including chocolate as the main ingredient.

The Junior Chef of Wales competitors will cook a menu with a starter suitable for vegans, a main course using Welsh Lamb and a dessert including Welsh honey.

The winners and three highest scoring runners up in each competition will qualify for the finals to be held at the Welsh International Culinary Championships (WICC) at Grŵp Llandrillo Menai, Rhos-on-Sea next February.

The finals of both competitions will be held on Thursday, February 28, the last day of the three-day WICC.

The National Chef of Wales winner will be invited to a study tour hosted by Koppert Cress in the Netherlands and will receive a set of engraved F. Dick Knives and £250 worth of Churchill tableware.

Awaiting the Junior Chef of Wales winner is an all-expenses-paid visit to the World Chefs Congress 2020 with the Culinary Association of Wales where he will be part of the Worldchefs Young Chefs Club.

In addition, he will be invited to a study tour hosted by Koppert Cress in the Netherlands, receive a set of engraved F. Dick Knives and be seeded through to the semi-finals of the Young National Chef of the Year contest organised by the Craft Guild of Chefs.

To qualify for the competitions, chefs must be of Welsh descent or work or study in Wales. National Chef of Wales entrants must be over the age of 23 and Junior Chef of Wales competitors must be between the ages of 17 and 23 years on February 1, 2019.

Arwyn Watkins, Culinary Association of Wales president, said: “We are delighted that so many Welsh chefs, both from within and outside of Wales, have entered the competitions.

“The calibre of entries is very impressive and it’s healthy for the association to see several new names in the semi-final heats. These competitions provide a perfect platform for the best Welsh chefs to showcase their talent and skills.”

The WICC are organised by the CAW and main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castell Howell, Harlech Foods, Churchill, Koppertcress, Dick Knives, Roller Grill, MCS Technical Products and Major.

Picture captions:

Andrew Tabberner, Junior Chef of Wales winner in 2015, is going for the double.

Arron Tye bidding to add the National Chef of Wales title to his accolades.

Matthew Smith, National Chef of Wales semi-finalist.

Matthew Ramsdale, National Chef of Wales finalist.

Gavin Kellett, National Chef of Wales semi-finalist.

Oliver Thompson, Junior Chef of Wales semi-finalist,

Thomas Martin, Junior Chef of Wales semi-finalist,

News Press Releases

Online innovator Rouxbe partners with WorldChefs to create new career opportunities for thousands

Post author By Anand
Post date November 8, 2018

World Association of Chefs Societies (Worldchefs) entered a groundbreaking partnership with online culinary school Rouxbe, creating affordable, flexible career-advancement opportunities for culinary workers around the world.

Current and aspiring chefs who seek professional certification can complete Rouxbe’s Professional Cook Certification courses and be eligible to receive certification at the chef de partie and commis levels from Worldchefs, a globally recognized certifying body and standard-setter for culinary achievement. WorldChefs is a world-wide umbrella organization comprised of independent chef associations in TK countries, including the American Culinary Federation (ACF) and Canada’s Culinary Federation.

Particularly notable is Worldchef’s enthusiasm for the partnership with Rouxbe, given that the 90-year old organization is built on the traditional philosophy of classic French training. Rouxbe, an innovator in online education, is the first online school to receive Worldchef’s endorsement.

The partnership, spearheaded by Rouxbe’s Chief Academic Officer, Ken Rubin and Worldchef’s Director of Education, Chef John Clancy.

“Worldchefs is delighted to partner with Rouxbe’s unique on-line training programs,” says Worldchef President Thomas A. Gugler. Rouxbe’s professional- level programs, a key component of the school’s multi-faceted course offerings, cover most of Worldchef classic skills required to gain certification, as well as in- demand contemporary skills that equip employers and workers for future industry needs, such as training in farm-to-table systems and eliminating food waste.

Rouxbe’s 200-hour professional-level course offers instructional content found in top professional culinary schools, taught through 27 units with tools including 200 video lessons, student tasks, and instructor feedback and grading. The self- paced course was designed and is managed by leading chef educators with deep experience in well-respected, established cooking schools from around the country.

The Rouxbe-Worldchef partnership now allows training and certification at a fraction of the cost of traditional schools and no need for student loans, an issue current under scrutiny in the U.S. Rouxbe tuition alone is one-tenth of a typical community-college level culinary program (which averages $10,000 per program), and the savings are even more significant when compared to the cost of private culinary institutions with tuition price tags comparable to four-year private undergraduate programs.

Beyond actual tuition, Rouxbe students can continue working without the interruption needed to attend a traditional school. The online courses can be accessed from anywhere, and students determine the pace that fits their learning style and time constraints.

Those same financial and scheduling benefits flow to employers as well. Now institutions – from small independent restaurants to major hospitality corporations – can provide widely recognized training and development for their employees at low cost and without staff disruption.

Under the new partnership, Rouxbe courses can also provide continuing education credits needed by to currently working chefs in order to gain recertification.

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Rubin emphasized that “Rouxbe’s collaboration with Worldchefs demonstrates a shared commitment to providing rich content to our audience in as many ways as possible. We are very excited about this partnership, which provides a truly great opportunity for learners around the world to engage in foundational culinary training –completely online.”

News Press Releases

Last September, the Chefs Association of Ghana (CAG), organized the maiden edition of the West African Food Festival (WAFFEST).

Post author By Anand
Post date November 7, 2018

The Chefs Association of Ghana (CAG) under the leadership of its President Chef Isaac Kofi Sackey and his national executive organized the maiden edition of the West African Food Festival (WAFFEST) from the 19th to the 21st of September 2018.

This was the first major festival for the West African region after the CAG recently joined the World Association of Chefs Societies (Worldchefs) and was seen as an advocacy platform to encourage and stimulate more African chefs to form an Association and join the Worldchefs fraternity.

WAFFEST attracted participation from countries like Togo, Benin, Gambia, Nigeria, Liberia and host country Ghana. Other observers and judges who attended included Chef Shaun Smith (South Africa), Chef Ilkin Hanifa Akbarzade (Azerbaijan) and Chef John Hill house (Fiesta Residence Hotel- Ghana )

It was support by the Ghana Tourism Authority and Ghana Tourism Federation and was graced by the presence of Mr Akwasi Agyeman (CEO Ghana tourism Authority) and Mrs Bella Ahu (GHATOF President).

WAFFEST going forward will become an annual regional initiative to help foster West African networking relationships, celebrate and showcase our regional cuisine on a global platform, promote sustainability and chef development, and through regional competitions build capacity towards competing internationally on a world standard.

Part of the festival was also devoted to youth development and Technical University food production students were invited to attend and compete in preparing and presenting indigenous West African dishes.

WAFFEST was embraced by key stakeholders in the Tourism sector of the participating countries and this helped ensure the success of this maiden festival. Going forward it is anticipated to be a permanent feature on the tourism calendar in Ghana and the rest of the region.

Long live CAG, long live African Chefs, and long live Worldchefs.

Chef Issac Sackey

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President

International Chefs Day News

International Chefs Days Association of Culinary Professionals Indonesia

Post author By Anand
Post date November 5, 2018

International CHefs day

Association of Culinary Professionals Indonesia – October 20^th 2018

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Association of Culinary Professionals Indonesia with Nestle held International Chefs Day in Almond Zucchini Cooking Studio, Jakarta from 10.00hrs to 17.00hrs

16 kids from Nestle Guided School were participated during this event, they are from :

SDN Kebagusan 04
SDN Pasar Minggu 04
SDN Pejaten Barat 08
SDJ Jati Padang 05

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The event start with Nestle conduct a Nutrition Class for kids, “Healthy Food for Growing Ups” and Association of Culinary Professionals Indonesia conduct Food Safety for parents

· Food Preparation

· Food Processing

· Food Nutrition

· Food Pyramid

· Food Storage

· Meat Preparation

· Cooking Method

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Association of Culinary Professionals Indonesia together with Young Chef Club Indonesia with total 20 chefs and young chefs done the cooking class together with 16 kids from Nestle Guided School.

Each two kids assisted by one Young Chef, they cooked three dishes :

· Spinach Omelet

· Mango Pudding

· Stir fried Beef

Start with utensil and equipment knowledge, they continue with choosing ingredients for cooking those three dishes.

Young chef assisting 2 kids in one kitchen, hands on in preparing, and cooking with kids. All those activity supervised by Chef Dedes from Association of Culinary Professionals.

News Press Releases

The 18th Convocation of COTHM Pakistan & Dubai spotlights the Health & Food Safety Qualifications

Post author By Anand
Post date November 2, 2018

The 18^th Convocation of COTHM Pakistan & Dubai spotlights the Health & Food Safety Qualifications: Mr. Richard A. Sprenger, Chairman of Highfield International, UK, attends as the Chief Guest.

The 18th Convocation Ceremony of the College of Tourism & Hotel Management (COTHM) Pakistan & Dubai, spotlighted the significance of ‘Health & Food Safety’ qualifications in Pakistan in particular and internationally in general.

Mr. Ahmad Shafiq, the Founder & CEO of COTHM Pakistan & Dubai, extended a warm welcome to the audience. He highlighted the objectives of setting up the School of Health & Food Safety under the umbrella of COTHM Pakistan & Dubai. Health & Food Safety, he said, is a subject of high importance across the globe and gaining marked attention in Pakistan until recently. ‘We signed off with Highfield International UK, which is the top awarding body for the Health & Food Safety qualifications, to address the dire need of these qualifications in all relevant business sectors’, he remarked. In view of the importance of the subject, we have embedded these qualifications with our mainstream and regular programs. These qualifications and certifications, on the one hand, are equipping students with the knowledge and ability to implement the Health & Food Safety standards in the job roles involving food handling, whereas on the other, they are ensuring a high probability of their employability in the hospitality industry internationally.

The graduates of Culinary Arts and Baking & Patisserie, were awarded Food Safety Level 2 certifications by the Chief Guest of the Convocation, Mr. Richard A. Sprenger, Chairman of Highfield International, UK. In his address, he threw light on the importance of the Health & Food Safety qualifications in various sectors in the context of emerging world and expressed his commitment to achieve the common objectives set forth with COTHM.

Qualifications were awarded to the graduates of hospitality, travel, tourism & airline management, baking & patisserie, culinary arts, and health & food safety programs.

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The Convocation was attended by the students, parents, hospitality industry professionals, journalists, and prominent personalities from the civil society.

News Press Releases

The Cuban culinary associations want to declare their national cuisine as a national intangible cultural heritage

Post author By Anand
Post date October 31, 2018

During the 5th convention of the culinary associations of Cuba (FACRC), Eddy Fernández Monte, FACRC’s president, explained their will to register the Cuban cuisine as a national intangible cultural heritage.

According to Fernández Monte, Cuba’s long-lasting gastronomic tradition justifies the association’s endeavor to register the Cuban cuisine as a national heritage. This recognition will also help to preserve their gastronomic knowledge for future generations.

At the meeting, which was attended by 104 delegates, it encouraged the creation of a chef university career and the need to unify the validity of diplomas issued by different types of centers.

The deputy minister of tourism, Luis Manuel Díaz, explained the chefs’ training and qualification program planned until the year 2022. Due to the current diversity of culinary schools programs, this new plan aims to unify their culinary curriculum and potential their national cuisine.

For full article please refer to this link (Spanish version).

News Press Releases

Q Industries develops a megastore for the F&B professionals

Post author By Anand
Post date October 30, 2018

Situated on the ground floor the Q Industries (Q.i) Building in District 7 in Ho Chi Minh City is Q.ulinary Essentials. The first of its kind in the country, Q.ulinary Essentials is a dedicated megastore for the F&B professionals. A bona fide playground for all culinary enthusiasts, you would be hardpressed not to be able to find what you are looking for to complete your professional kitchen and restaurant.

Stay up to date with the latest electrical gadgets, uncover a giveaway gem in our discount section or seek inspiration in our thematic displays. There will be something for everyone at Q,.ulinary Essentials.

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Q.ulinary Essentials @ Q.i Building Ground Floor – Lot DVTM-9, Road No. 7, Tan Thuan Export Processing Zone, District 7, Ho Chi Minh, Vietnam. T: +84 28 3770 0990

News Press Releases

DILMAH CHANGES LIVES IN RURAL SRI LANKA

Post author By Anand
Post date October 30, 2018

Dilmah Changes Lives in Rural Sri Lanka:
MJF Charitable Foundation – East Centre

On 1st September 2018, Dilmah inaugurated the MJF Centre East, the most ambitious combined humanitarian and environmental project that Dilmah has ever undertaken. Amongst the projects that the MJF Foundation, and its environmental equivalent – Dilmah Conservation – have implemented, this has very special resonance and that is rooted not in the cost of the facility – even though the investment of Rs. 1.3 billion by a family owned tea business in a purely charitable initiative has its own resonance. Its significance is linked rather with the philosophy that led to the establishment of the center and its purpose.

A replication of several communities development initiatives under the MJF Charitable Foundation such as the Empower Culinary & Hospitality School has also been initiated.

The Empower Culinary & Hospitality School is a premier culinary and hospitality training facility, endorsed by the World Association of Chefs’ Societies (WACS) as a center of excellence for professional training, the school creates new avenues for marginalized youth with empowerment through education in the gastronomy and hospitality industry of Sri Lanka. The school uses an intensive training method with visiting international and local culinary professionals who provide students with a global perspective and comprehensive knowledge of cuisine and hospitality.

The Ethical Tea Society established in recognition of the importance of sharing the deep sense of fulfillment that is an indirect benefit of the process of changing lives gives professionals the opportunity to share their skills and empower others.

Find out how your culinary skills and knowledge can empower the students at our Empower Culinary & Hospitality School, through our Ethical Tea Society.

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