c4bdaffa02695e2b81e683bb78ff842c11b978b61.jpg
Category: News
On 13. – 14. of April 2018 the Slovak Chefs Association organized another
– already 4th year of the competition “Banska Bystrica GASTRO CUP
2018”. The competition took place in the Hotel LUX*** Banská Bystrica. The competition was destined for the chefs and pastry chefs of both junior and senior classes. However,
this year it was extended by a very interesting contest “The Restaurant of the
Year 2018 Banská Bystrica”.
30 contestants,
including 19 juniors participated in this very successful event.
During the
competition, the president of SCA and at the same time the Ambassador of Worldchefs
– WCWB in Slovak Republic, Mr. Vojto Artz prepared a very interesting program
for children. In his company and in the company of professional chefs they had
the opportunity to prepare some simpler gastronomy specialities, dress up cakes,
taste the popular popcorn and ask professional chefs questions. The animators
painted children’s faces and shaped the balloons into the form of various
animals. These activities won great success among and interest of the children.
On March 14, 2017,
Thomas Gugler, president of the World Association of Chefs’ Societies,
officially awarded a certificate of honour to recognise Hoi An as the Food
Capital of Viet Nam.
Hoi An in Vietnam is often cited in international
magazines and travel pages as one of 10 best places to eat in the World. It is
also the World Heritage Site by UNESCO in 1999. It is about fabulous fresh
food is the order of the day – every day.
The ancient town of Hoi An, 100km south, down the
coast, is a very beguiling place to spend a few days, with its lazy river lined
with mustard-yellow merchants’ houses, and beaches a few kilometres away. It
owes its wonderfully well-preserved state to the silting-up of the Thu Bon
river in the 19th century, which put an end to its importance as a trading
post, but helped it escape modern development and US bombing. Yes, it’s
touristy, but the old town is surprisingly extensive and can absorb a lot of
visitors without losing its dreamy atmosphere. And while much of Vietnam, to
both north and south, gets a thorough soaking in summer, the central coast is
at its driest and sunniest in May, June and July.
Due to its new
officially award as recognised Food Capital of Viet Nam. Worldchefs has
decided to show you what are the top 6 food & beverage things to try in Hoi
An, Vietnam:
CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR
Quito, April 13 2018. – Nestlé Ecuador, a company committed to the gastronomy sector, in alliance with the World Association of Chefs Societies (Worldchefs) and the Ecuador Chefs Association presented the portfolio “Culinary Techniques Guide”. The purpose of this portfolio is to improve the quality and application of culinary methods in the country.
The launch event, took place in Quito and was presided by Cornelia Volino, Worldchefs Secretary General, Pablo Campana, Minister of Commerce and members of the Ministry of Tourism, as well as represents of Peruvian and American embassies.
The Culinary Techniques Guide contains basics cooking methods that standardize the teaching of local gastronomy. This book will be delivered for free to students and teachers of 80 gastronomy schools in Ecuador. Also, it will be distributed and applied in 17 Latin-American countries.
Ecuador is the first country where this project has been developed. It is important because it has international standards for food safety that are recognized by the WHO (World Health Organization). This document will be available on the website of the Ecuador Chefs Association www.asochefsecuador.com , Nestlé Ecuador and gastronomy schools.
This Project is aligned with the Nestle Professional purpose of enhancing quality management of future professional chefs. For Edgar Dominguez, Nestle Professional BEO, the objective of this guide for Ecuador is to ensure the progress of the education in the area of Ecuadorian gastronomy, in addition to promote tourism.
About Nestlé Professional
Nestlé Professional is passionate about serving the out-of-home industry. We use our global experience and know-how to help accelerate the businesses of our foodservice and hospitality industry partners. Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they aim to delight their clients and consumers.
About Worldchefs
The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.
Worldchefs is a global authority on food, creating impact through these core focus areas:
education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;
networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;
competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, 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.www.worldchefs.org
CONTACT
Matthias BONNIN
Sales & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
mobile + 33 (0) 6 25 58 42 35
office + +33 (0) 1 80 06 58 30
www.worldchefs2018.org
www.howtofeedtheplanet.com
HQ: 15 Rue Tiquetonne, Paris, 75002
Mercedes Córdova
MC Comunicaciones
mercedes.cordova@mccomunicaciones.org
(02) 353-0462
0987166287
With a big party
organized last April 10th in the Capital, Rome, the Italian Chefs' Federation
celebrated its 50th anniversary. The party was preceded by the National
Assembly of Cooks, on April 9, which was followed by an elegant gala dinner at
Palazzo Brancaccio. The next day, with a solemn ceremony in the Capitol, the
seat of the Municipality, the Federation celebrated with numerous guests and
political and institutional authorities and the world of journalism. Present,
together with the national FIC president, Rocco Pozzulo, the world president
Worldchefs, Thomas Gugler.
FIC Press
(Dott. Antonio Iacona)
World Chefs Without Borders – Motivation &
Inspiration “ How to Become a Great Professional Chef” by Willment Leong
Kuala Lumpur, Malaysia,
DATE: 14th April 2018
Active restaurant chefs, Culinary lecturers &
students
Chef Jackson feed back “Memorable inspiration no
chef should have big ego; prepared to work hard; plan for your career and learn
from the great chef”
On
13th April 2018, we had witness a group of 20-30 Malaysia chefs
preparing 600 diners raising fund to purchase culinary equipment and utensils
for poor students in their naked kitchen. This will enhance the teaching result
for the volunteer lecturers in the years to come where many Malaysian can be
benefited. Some volunteers had to drove back 300km to work on the next day
after their event by 10.30pm, some chefs travel to airport for another charity
event, chef volunteers skip work and close their restaurant cause to their
equipment and staffs had to move to the charity event. M.A.D Modern Art
Delicate Culinary Chef Club Malaysia had done a great deed to make a different
for other life even in a adverse situation.
14th
April 2018
World
Chefs Without Borders Culinary workshop where we have chefs from Johor,
Malacca, Penang, Ipoh…the distance apart is few hundred kilometres. A new venue
been select to suite our WCWB object; cost of rental is footed by Willment
Leong & KKYau after they pay themselves here.
Willment
passionately present the 3 hours program to inspire attendees how to be a
successful chef with passion WCWB way, a full house!!!
The
great chef mentality; How to plan for career path from apprentice to great
chef, Celebrity chef, Corporate chef, research chef and choice is many. The
summary is this world has no free lunch and success is only arrive after many
failures and sacrifices; learn from the successful chef, study them, prepared
to work hard, invest yourself in knowledge is the only way to stay in the game
of culinary world.
After
Chef Willment conclude his presentation with a loud applause from the floor,
KKYau announce WCWB would want to have 8 Young Chefs under 25 years old to be
on stage. Each of the young chef been give 5 minutes to recall what is most
touching their heart in the last 3 hours presentation on how to be a
professional chef. 8 of the young chefs present a very good view and opinion of
their own on stage what they career path guide by the great chef.
We
able to select to 4 young chefs as the winner; Chairman Willment present a
surprise prize to individual a fully paid Young Chef delegate to the congress
2018. So that happy ending where 4 Malaysian young chefs will be able to Bill
Gallagher Young Chefs Forum. Happy ending indeed for WCWB to see so many happy
faces and a not well to do young chefs can participates in their dream event-
Worldchefs Congress 2018.
ABOUT World Chefs
Without Borders
World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by the World Association of Chefs
Societies (WORLDCHEFS).
Our mission is to support and mobilize our
global network of volunteer chefs to undertake initiatives providing education
and resources to those in need and afflicted by natural disasters.
Our programs fit into four key focus areas.
Through the Emergency Task Force chefs work with local rescue units,
mobile kitchens and other local programs. In the Relief
Program, chefs assist victims and aid local teams in disaster
areas.
The Development Program allows chefs to assist with the
establishment of training programs and infrastructure development. Chef
Ambassadors coordinate
events to grow awareness and/or raise funds for WCWB.
Worldchefs is a non-political professional
organization, dedicated to maintaining and improving culinary standards of
global cuisines.
CONTACT
Willment Leong, WCWB Chairman
HORECA, the annual
meeting place for the hospitality and foodservice industries, closed its doors
on March 23, 2018, rounding off a spectacular four days at Beirut’s Seaside
Arena. Spotlighting the latest innovations and trends in the hospitality and
foodservice industries, the event was hailed a resounding success, bringing
together more than 350 exhibitors from countries including Australia, Belgium,
Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon,
Nigeria, Turkey, Spain, Syria, UAE and the USA.
More than 30
international culinary, beverage and hospitality experts shared their expertise
during a jam-packed program of more than 25 daily events, competitions and
workshops including the Annual Hospitality Forum, which featured an impressive
lineup of speakers tackling tough topics in hospitality. Elsewhere, the Hospitality
Salon Culinaire and Junior Chef Competition boasted even more action with
additional competitions, providing a platform for young talents and
professionals to showcase their skills. HORECA’s other events included the
Lebanese Barista Competition, the Lebanese Bartenders Competition, the Bed
Making Competition, the Art of Service Competition, Atelier Gourmand and the
National Extra Virgin Olive Oil Contest.
Over 18,000 trade
professionals attended the 2018 edition of HORECA to discover the newest products
and to take advantage of the show’s unique networking opportunities.
Held under the
patronage of Lebanese Minister of Tourism, H.E. Mr. Avedis Guidanian HORECA’s
25th edition opened on March 20 under the theme “From Lebanon to the World,”
giving eminence to the country’s traditional flavors. During the ceremony,
five Lebanese pastry shops were honored by Hospitality Services and the
Syndicate of Owners of Restaurants, Night-Clubs, Cafes and Pastries, for their
pivotal role in elevating Lebanese cuisine. The recipients included: Amal
Bohsali, Hallab Qasr el Helou 1881, Al Baba Sweets, Douaihy and Rafaat Hallab.
Managing director of
Hospitality Services, Joumana Dammous-Salamé said, “The growth in attendees and
exhibitors year-on-year reaffirms HORECA’s position as the key trade-only event
in the region and the place where hospitality and foodservice professionals,
decision-makers, experts and participants unite. We are committed to providing
what the industry needs and build on our past successes.”
The Hospitality Salon Culinaire
For its 19th
edition, the Hospitality Salon Culinaire put the skills of more than 300 of the
most promising chefs to the test. Through four days of intense competitions,
challenges, live cooking and display contests, the culinary stars were chosen
by a panel of top international judges.
The Jury panel:
Organizing
Committee:
Joe Barza
The Lebanese Terroir
Culinary Artist
Maroun Chedid Owner of Maroun Chedid SAL
Charles Azar
President of the delegation
of L’Academie Nationale de Cuisine Middle East and Gulf countries
The Jury:
Domenico Maggi Continental Director for Europe South,
Italy
Francois Pozzoli Best Craftsman of France “Baker”
2004, Founder of the World Bread Contest
George Damianou President Cyprus Chefs Association
Guillaume Gomez Best Craftsman of France, President of
the French Republic Chefs
Khalid Abu Eid President of the Jordanian Chefs
Association
Lucien Veillet President of L’Académie Nationale de
Cuisine, France
Tarek
Ibrahim Certified Master Chef of Meat and
Livestock, Australia
Thomas A. Gugler President
of the World Association of Chefs' Societies (WACS)
Henri Poch
Best Craftsman of France
Tony Kitous
Founder of Comptoir Libanais
Group, UK
Mehmet Gok Director of Culinary Dogus
Group Hotels Turkey
Samaan Hilal Head
of the Hospitality Salon Culinaire Kuwait, Managing partner Brainsteam –
Kuwait/Lebanon
Eric Briffard
Best Craftsman of France, Executive Chef and
Director of the Culinary Arts at Le Cordon
Bleu, Paris
Mohamad Mousa Banquet
Chef, Four Seasons Hotel Damascus, Syria
Pascal Molines Best Craftsman of France, World Champion
in Pastry, France
Zyad Hilal
Active member in Kuwait Chef
Club, Chaîne des Rôtisseurs, Academy national de cuisine,
member
of HORECA Kuwait Hospitality Salon
Culinaire organizing committee
Lebanese army
Competition guest judges:
Youssef Akiki
Executive Chef Burgundy Beirut
Souheil Ghazal Executive
chef at Le Royal Hotel – Beirut
Guest Chef:
Mustafa Seif
Winner of Top Chef Middle East Season 2
Gold Winners:
|
Categories |
ESTABLISHMENT |
Participant'S |
MEDAL |
|
Best Chocolate Egg |
Curli-Q |
Rida Abou Sari |
1st |
|
Phoenicia |
Hany |
Gold |
|
|
|
|||
|
Best Croissant (Cheese) |
Lancaster |
Mohamad |
Gold |
|
|
|||
|
Best Éclair |
Casino |
Jean |
Silver |
|
Curli-Q |
Rida Abou Sari |
Silver |
|
|
|
|||
|
Best Macaron |
Fulcrum |
Ali |
Gold |
|
|
|
|
|
|
Bread Creation (Best Baguette) |
Four |
Khodor |
Silver |
|
Lily's |
Rajeh |
Silver |
|
|
|
|||
|
Bread Creation (Gluten Free) |
Oh! |
Barkev |
Silver |
|
|
|||
|
Wedding Cake |
Le |
Elias |
Gold |
|
|
|||
|
Open Showpiece |
Le Noir Atelier du Chocolat |
Michel |
1st |
|
Le |
Georges |
Gold |
|
|
|
|||
|
Theme Celebration Cake |
Patisserie |
Wissam |
Gold |
|
|
|||
|
Three Plated Dessert Presentation |
Four |
Rayane |
1st |
|
Le |
Rami |
Gold |
|
|
|
|||
|
Fruits and/or Vegetables Carving |
RATRACCC |
Charbel |
Gold |
|
|
|||
|
Cold Platter Of Fish (Terrine) |
Le |
Georges |
Gold |
|
|
|||
|
Six Course Set Dinner Menu |
Le |
Omar |
Gold |
|
|
|||
|
Burger Challenge |
Le |
Ahmad |
1st |
|
Le |
George |
Gold |
|
|
Raouche |
Ali |
Gold |
|
|
|
|||
|
Prunelle Senior Sandwich Challenge |
Le |
Joseph |
1st |
|
Fulcrum |
Afif |
Gold |
|
|
Phoenicia |
Mohammad |
Gold |
|
|
|
|||
|
Hot & Cold Tapas |
Phoenicia |
Ahmad |
Gold |
|
Mystery Basket |
SUD |
Fayad |
Gold |
|
Jacks Creek Perfect Steak |
Phoenicia |
Jad |
1st |
|
Four |
Elias |
Gold |
|
|
Lebanese Sandwich |
Phoenicia |
Bial |
1st |
|
Four |
Mohammad |
Gold |
|
|
Manouche Saj Challenge (Sweet) |
Le |
Elie |
Gold |
|
Revised Plated Lebanese Dessert |
Le |
Danielle |
Gold |
|
Two Course Lebanese Menu |
Kempinski |
Hussein |
1st |
|
Mohammad |
|||
|
Four |
Saad |
Gold |
|
|
Rabih |
|||
|
Lebanese Army Competition |
Officers |
Antonio |
Silver |
|
Nicolas |
|||
|
Ziad |
|||
|
Hot & Cold Lebanese |
Institut de Gestion des |
Carelle |
1st gold |
|
Ziad |
|||
|
Ecole Hotelière Dekwaneh |
Houssein |
Gold |
|
|
Elissa |
|||
|
Ecole hoteliere -Tripoli |
Mohamad |
Gold |
|
|
Maamoun |
|||
|
Hospitality School – Bir Hasan |
Ali |
Gold |
|
|
Malak |
|||
|
Junior Chef Cooking Competition |
Arts, Sciences & Technology University (AUL) |
Majed |
Gold |
|
Chady |
|||
|
Prunelle Junior Sandwich Challenge |
Ecole |
Rouba |
1st Gold |
|
Institut de Gestion des |
Michel |
Gold |
|
|
American |
Joseph |
Gold |
|
|
American |
Joe |
Gold |
|
|
American |
Rena |
Gold |
|
|
American |
Rita |
Gold |
|
|
Ecole |
Ahmad |
Gold |
|
March
30, 2018:
We
are delighted to announce that Russian National Culinary Championship “Chef a
la Russe” finale, which took place on March 21 – 23 at Metro Expo, Crocus
Exhibition Center, Moscow; has ended on March 23, after 3 days of passionate
work by 40 Senior Teams and 10 Junior Teams coming from all over Russia to
compete for numerous rewards provided by our gracious sponsors & partners,
medals, the Grand Prix Cup, and, of course, the ultimate prize – a 10 day
course at Paul Bocuse Institute, Lyon, France
and nationwide recognition.
Those
3 days were but the last mile of grueling Regional Qualification Competitions,
held in multiple regions of Russia during the preceding year, thus ensuring
that only the best would have the once-in-a-lifetime opportunity to show their
skill and dedication to the art of cuisine.
After
4 fantastic years of unparalleled success, we have decided to celebrate the 5th
anniversary of the championship with the biggest roster of participants yet, as
well as invite a team of the best professional judges from all over the world,
led by Worldchefs President Thomas Gugler to set new standards for our chefs
for years to come.
Full
Judging Committee roster includes:
- Judging Committee
Chairman – Thomas Gugler, Worldchefs President - Viktor Beliaev, President
of Russian Culinary Association - Alexander Prokopovich,
Vice-President of Russian Culinary Association - Gert Klotzke, Chairman of
Worldchefs Culinary Competition Committee, Sweden - Gilles Renusson,
Worldchefs Culinary Competition Committee Patesserie Advisor, USA - Svetlana Ryskova, Baltic
Culinary Association President, Latvia - Alan Payen, Mauritius
Chefs Association President, Mauritius - Tahir Amiraslanov,
Azerbaijan Culinary Association President, Azerbaijan - Zoran Velkovic, Serbian
Culinary Association Vice-President, Serbia - Iztok Legat, Slovenian
Culinary Association President (2004-2008), Slovenia - Tapio Laine, Head of
Finland National Culinary Team, Finland - Kirill Sinichkin,
Vladimir Regional Culinary Association Vice-President, Russia - Rustam Tangirov, T.R.
Bar, MadLabBar Executive Chef, Russia
During
the final three day stretch of the tournament, the teams consisting of 3 chefs
(2 for Junior Teams) competed in “National dinner” category, which entails
preparation of 5 sets of 3 course dinner within 90 minutes that have to include
mandatory ingredients, chosen by the organizational committee. This year, those
were: Karelian trout for the starter, modern style lamb brisket for the main
course, and turnip for the dessert. However, the Grand Finale offered our
contestants a quite different and exciting challenge – “Mystery Black Box”,
which included mandatory ingredients (bull’s testicles for seniors, beef liver
for juniors), that were kept a close guarded secret until the very start of the
competition on the 3rd day.
We
are very well-pleased to say that our finalists have shown an enormous amount
of skill, professionalism, and know-how, thus ensuring that the prizes were
well-deserved. Our sincerest congratulations to our winners!
Senior
Teams
- 1st place
Altayskiy Krai Team – Sergey Ternov (Team Captain), Mikhail Khmelinin,
Nikita Ushakov - 2nd place
Sochi Team – Alexander Akmaev (Team Captain), Pavel Dubrovin, Pavel Ledrov - 3rd place
Vladimir-Suzdal Team – Roman Zakharov (Team Captain), Anton Tolstoshein,
Dmitry Sablin
Junior
Teams
- 1st place
Permskiy Krai Team – Valeria Vasilenko, Ilia Yarkov - 2nd place
Volgograd Team – Nazim Ramazanov, Denis Almametov - 3rd place
Moscow Team – Konstantin Dolgikh, Alexander Kuksa
We
would like to thank all of our partners and sponsors for providing an huge
amount of continuous support! We look forward to continuing our great
relationships with you, as well as invite anyone willing to attend or
participate in the championship next year!
About “Chef a la Russe”:
Annual
Russian National Culinary Championship “Chef a la Russe” has been co-created in
2014 between Russian National Association and Metro Cash & Carry Russia and
officially endorsed by Worldchefs.
For
more information, please visit www.chefalarusse.com
, www.dreamchef.ru
Media
Contacts: Viktor Beliaev, 7235441@mail.ru
; Alexander Prokopovich, alexprokopovich@me.com ; Bogdan Protasov, protasov.b@gmail.com
Four days of emotions and
competitions at Beer Attraction, in Rimini, with the Federazione Italiana
Cuochi
Rimini, 21 february 2018 – Big success for the Italian
Cuisine Championship 2018:
Four days of emotions and competitions for many
many Italian Chefs in Rimini, beautiful city and theatre of food and taste.
17-20 february: these were the days of Championship with Federazione
Italiana Cuochi, IEG (Italian Exhibition Group) and Worldchefs,
with international judge Domenico Maggi and the Observer Yen Koh.
An international appointment with Chefs and their families. Great protagonist Made in Italy, Italian Culinary Tradition, cooking show and large innovations for this edition.
The competitions were: hot cuisine, cold cuisine, pastry, artistic cuisine.
“Thank you
very much for your presence at our event, that is our most important
appointment in the year”: this is first Rocco Pozzulo’s comment,
national president of FIC. The innovations of this edition were: Trofeo
Miglior Allievo Metro, for the young Chefs in the school; the winner was Tommaso
Bonseri Capitani. The competition Special Boys Contest, with 14
clamorous boys and girls in cuisine with particular ability; the first was
“Pietro Piazza” School in Palermo; at the second “G. Gasparrini” School in
Melfi; at the third “Nelson Mandela” School in Castelnovo ne Monti (Reggio
Emilia). The 1° Gran Prix Mediterranean Cuisine, with the team Cipro,
Slovenia and Spain: the first was Slovenia Team; at the 2° Cipro; at the 3°
Spain. And then, the Contest Mistery Box, with misterious ingredients.
And now, the
Absolute Champions of 2018: K1, Paolo Rossetti; K1 junior, Marco
Tomasi; K2 junior, Davide Cantù; Mistery Box, Salvatore e Gaetano
Intelisano; D1 senior, Domenico Savio Pezzella; D2 senior, Luigi
Nastro; D3 senior, Raimondo Esposito; D3 junior, Apicius Apicius;
Hot cuisine senior, Team Basilicata. Good luck and see you at the
Championship 2019!
PRESS FIC (Dott.
Antonio Iacona)
Press FIC:
tel. 06.4402178 Mail: rivistailcuoco@fic.it
HORECA the annual
business meeting place for the hospitality and foodservice industries in
Lebanon, hosted a Judging Seminar on Wednesday 21 March 2018, a first for the
country.
The seminar was
led by Chef Domenico Maggi Chef, lecturer at the catering college in Bari
(Italy), who is known as an ambassador for Puglisi and Italian cuisine. Maggi
is a Worldchefs approved “A” judge and instructor for Judging
Seminars. He is also a Continental Director for southern Europe.
A total of 12 chefs
from Lebanon and the region attended the seminar and had the chance to
participate as shadow judges the next day during the Hospitality Salon
Culinaire competitions at HORECA.
As a result of the
training, the chefs were able to increase their knowledge and understanding of
judging and are now on track to work on their profile and fulfill the
requirements in order to become Worldchefs approved judges.
