Category: News

Meat & Livestock Australia (MLA) joins Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo 2018

Post author By France
Post date March 5, 2018

Meat & Livestock Australia (MLA) joins
Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo
2018

NOVEMBER 2017: Worldchefs
is pleased to announce a new partnership with Meat & Livestock Australia (MLA),
which joins Worldchefs as Official Partner. In
addition, MLA is also Sponsor at Worldchefs Congress 2018, and will present an
educational 30 minutes presentation on the main stage.

Meat
& Livestock Australia Limited (MLA) delivers research, development
and marketing services to Australia's cattle, sheep and goat producers.
MLA has approximately 50,000 livestock producer members who have
stakeholder entitlements in the company.

“Meat & Livestock Australia
(MLA) has a longstanding relationship with the global chef community, and have
done extensive work in raising awareness about the quality of Australian beef.
It is an honour to have them as a partner and I look forward to the many
collaborations coming up with Worldchefs and MLA,” said Thomas Gugler,
Worldchefs President.

Meat & Livestock Australia will be
present at the biennial hallmark Worldchefs Congress & Expo event – Asia on
a Plate. Register today for this must-attend global chefs event: find
out more.

Visit www.mla.com.au for more information.

ENDS

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

Director of Sales & Marketing, Worldchefs
matthias@worldchefs.org
mobile + 33 (0) 6 25 58 42 35

office + 33 (0) 1 46 87 65 10

About Meat
& Livestock Australia (MLA)

Meat & Livestock Australia
Limited (MLA) delivers research, development and marketing services to
Australia's cattle, sheep and goat producers. MLA has approximately 50,000
livestock producer members who have stakeholder entitlements in the
company.

CONTACT

Rose Yong

Country
Manager for Malaysia, Singapore, Thailand, Brunei & Myanmar

Meat
& Livestock Australia (MLA)

T:
+6012 377 6867

Blog Company / Partner News

Peppadew International is proud to announce the launch of the 2018 Young Chefs Culinary Challenge

Post author By France
Post date March 2, 2018

Peppadew International (Pty) Ltd is proud
to announce the launch of the 2018 Young Chefs Culinary Challenge: a
competition providing young chefs in South Africa an opportunity to showcase
their creative culinary skills and broaden their food horizons!

Peppadew® is a brand that provides a range
of food products that are distinctive in taste, versatile in their usage, and
deliver endless opportunities to transform menus to be outstanding. Given these
well-known features of the brand, Peppadew® is asking young chefs to think out
the box, and put forward their best 3 course menu featuring Peppadew® as a basis
for being selected to partake in the final cook-off.

In order to get our young chefs inspired, two
workshops will be held before the entries are due, where the versatility of the
Peppadew® products will be demonstrated. The Top 6 finalists will be selected
based on their menus submitted, and from there the final cook-off will take
place.

This year’s grand prize is an all-expenses
paid trip to the Worldchefs Congress in Kuala Lumpur in July 2018 to attend the
Billy Gallagher Young Chefs Forum: a fantastic opportunity to interact with
Chefs from around the world and gain international culinary exposure!

Peppadew® is a proud supporter of the food
service and hospitality industry in South Africa, and feel that young chefs in
South Africa deserve every opportunity to enhance their culinary skills, and
showcase their talent. This competition will do exactly that, as it aims to promote
cookery amongst aspiring young chefs while providing inspiration for creative
culinary thinking.

If you are currently a young apprentice
chef, under the age of 25 and are passionate about growing your career in food
or know of someone who suits these requirements, the Peppadew® 2018 Young Chefs
Culinary Challenge is the perfect platform to demonstrate your full range of
culinary skills. To find out more about the competition, including access to
the Terms and Conditions and Entry Form, please visit the Peppadew® website at www.peppadew.co.za or Facebook page at https://www.facebook.com/PeppadewSA/
.

Blog News

Today we celebrate a Jewish holiday Purim

Post author By France
Post date March 1, 2018

Let us share our magic with
you today by celebrating Purim together with the recipe of Hamantaschen!

Story: Purim commemorates the salvation of the
Jewish people in ancient Persia from Haman’s
plot “to destroy, kill and annihilate all the Jews, young and old, infants and
women, in a single day,” as recorded in the Megillah (book of Esther). The most famous Purim food is hamantaschen, Yiddish
for “Haman’s pockets”, also known in Hebrew as oznay Haman meaning
“Haman’s ears.”

Recipe

Ingredients:

Dash
of salt

1
teaspoon baking powder

2
1/2 – 3 cups all-purpose flour

1
egg

1/2
teaspoon vanilla

1/2
cup sugar

poppy
seed or nut butter, for filling

2/3
cup pareve margarine or butter

Method:

Cream the shortening
with sugar. Add egg and continue creaming until smooth.

Add the vanilla. Stir
in the sifted flour, baking powder, and salt until a ball of dough is formed (a
food processor is excellent for this).

Chill for 2-3 hours,
or overnight.

Preheat oven to 375
degrees.

Taking 1/4 of the
dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut
circles of dough with a drinking glass or round cookie-cutter. With your finger
put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut
filling and fold into three-cornered cookies. (Press two sides together, and
then fold the third side over and press the ends together.)

Bake on a well-greased
cookie sheet 10-16 minutes, until the tops are golden.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.myjewishlearning.com/recipe/hamantaschen/

Photo credit: https://toriavey.com/what-is-purim/

Blog News

Today we celebrate a Hindu festival Holi

Post author By France
Post date March 1, 2018

Let us share our magic with
you today by celebrating Holi together with the recipe of Thandai!

Story

Holi, a Hindu festival, marks
the arrival of spring. Known as the Festival of Colour, it takes place over two
days, and is a celebration of fertility, colour, and love, as well as the
triumph of good versus evil.

Thandai is a sweet, creamy
milk drink, considered as a Holi staple, which as other Holi foods, is meant to
awaken the senses and keep the spirits high.

Recipe

Ingredients:

¹?₃ cup raw whole almonds

3 tbsp. melon seeds
(from ¹?₂ cantaloupe)

3 tbsp. poppy seeds

2 tbsp. raw cashew
halves

1 ¹?₂ tbsp.
raw shelled pistachios

4 cups whole milk

1 ¹?₂ cups
sugar

1 tsp. fennel seeds

10 black peppercorns

10 green cardamom pods

1 (1″) stick
cinnamon, broken into pieces

A few strands of
saffron (optional)

20 rose petals, plus
more for garnish

8 oz. floral gin,
preferably Hendricks

¹?₄ tsp. freshly grated nutmeg, as garnish

Method:

Combine almonds,
seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove
and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.

Bring milk to a boil
in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved;
set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″
skillet over medium heat until fragrant, about 4 minutes; let cool slightly.
Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk
mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture,
and strain through a fine mesh sieve, pressing on solids. Refrigerate strained
milk mixture until chilled. Stir in gin and divide between serving glasses;
garnish with grated nutmeg and rose petals, if you like.

#ThisIsWorldchefs
#InternationalHolyDay

Reprinted from: https://www.saveur.com/article/recipes/Thandai?src=SOC&dom=tw

Photo credit: https://phototrend.fr/2016/03/holi-15-photos-a-couper-le-souffle-du-festival-des-couleurs-en-inde/

News Press Releases

At-Sunrice GlobalChef Academy, A WORLDCHEFS Approved Culinary School, Announces Lopen Namgay Tenzin as its First Chef Christopher Christie Scholarship Recipient

Post author By France
Post date February 28, 2018

Scholarship honors Chef Christie
and continues his legacy and impact on the culinary world

SINGAPORE – January 18, 2018 – At-Sunrice
GlobalChef Academy, a Worldchefs Approved culinary school, is pleased to
announce Lopen Namgay Tenzin as the first recipient of their Chef Christopher
Christie Scholarship. Lopen Namgay is Principal of Phajoding Monastery in
Bhutan, a refuge for underprivileged or orphaned boys. Lopen Namgay will relay
his culinary skills and knowledge from his time with At-Sunrice in Singapore
back home where he will teach and mentor members of the Guide Association of
Bhutan. This partnership solidifies At-Sunrice’s commitment to culinary
education worldwide and continues the legacy of Chef Christie, the former
executive chef of Marina Bay Sands, as a culinary mentor and teacher.

Lopen Namgay will travel to Singapore
from January 21-February 11, 2018, for a three-week immersion study programme
where he will learn from leaders with At- Sunrice GlobalChef Academy. While
visiting Singapore, he will attend classes and receive hands-on training from
At-Sunrice chefs. He will learn how to make basic pizza dough and recipes and
prepare Asian and Western vegetarian cuisines. His visit concludes with a pizza
(without using oven) making competition and a certificate presentation before
traveling back to Bhutan to educate the young monks at the Phajoding Monastery
and members of the Guide Association of Bhutan.

According to the Tourism Council
of Bhutan, 209,570 travelers visited Bhutan in 2016. Bhutan trekking guides
embark on multi-day journeys, leading tourists across the country and cooking
for them along the way. Lopen Namgay will work with the guides and guide cooks,
teaching them foundation skills and techniques, including new and innovative
ways to prepare quality meals using the seasonal produce and vegetables of
Bhutan for international travelers.

“Teaching is at the core of the Chef
Christopher Christie Scholarship, and mentoring was important to Chef
Christie,” said Dr. Kwan Lui, founder and director of At-Sunrice GlobalChef
Academy. “Through his visit to At-Sunrice, Lopen Namgay will pursue his passion
for cooking while empowering him to be a teacher and further impact the
culinary landscape of Bhutan.”

At-Sunrice GlobalChef Academy’s Chef
Christopher Christie Scholarship remembers and honors Chef Christie and his
numerous contributions to the culinary world, in both Singapore and around the
globe. In addition to his time as executive chef of Marina Bay Sands, Chef
Christie mentored more than 200 At-Sunrice culinary students. He won the World
Gourmet Summit Award of Excellence in both 2014 and 2017. Chef Christie died on
June 30, 2017, after battling cancer. In October 2017, Dr. Kwan Lui was on a
trekking trip guided by Garab Dorji, the president of the Guide Association in
Bhutan, where she met Lopen Namgay while visiting the Phajoding Monastery.
Lopen Namgay and Chef Christie’s shared belief in the Buddhist faith and
culinary education made Lopen Namgay the ideal first candidate for the
scholarship program.

“Lopen Namgay’s visit brings together
several Singaporean culinary professionals who share in Chef Christie’s love
for food and passion to teach,” said Dr. Kwan Lui. “The Chef Christopher
Christie Scholarship Program is a way for us to carry on the legacy and teachings
of one of our culinary greats. It is yet another example of how culinary
education has the power to reach individuals in all corners of the world and
influence lives. We look forward to hosting Lopen Namgay, enabling him to
pursue his culinary passion and carry on these teachings to others in
Bhutan.”

Lopen Namgay completed his Master of
Buddhist Philosophy at Tango Buddhist University in Thimphu and a three-year
meditation in Genekha under the instruction of His Eminence Dorji Lopen. He has
previously held the position of head teacher at Phajoding Monastic
School.

At-Sunrice GlobalChef Academy will
continue to identify and host recipients of the Chef Christopher Christie
Scholarship to remember the culinary great.

At-Sunrice
GlobalChef Academy is a Worldchefs Approved culinary school. The Worldchefs Recognition of Quality Culinary
Education program seeks to recognize educational companies, associations and
institution's which offer culinary and pastry art programs of various design
and size and meet or exceed global standards for quality culinary education as
established by the Worldchefs Education Committee. Recognized companies,
associations and institutions share in the future development of Worldchefs
global standards as the list of recognized programs continues to expand around
the world.

FeedThePlanet FeedThePlanet - Blog News

HOW MANY PLATES OF FOOD HAVE YOU TOSSED AWAY THIS WEEK? Let's discover how sad this is

Post author By France
Post date February 28, 2018

On behalf of Worldchefs, Electrolux has worked on a Food Waste at Home Survey in 2016. The result is absolutely terrible and we need to change the way we deal with food. YES WE CAN #FeedthePlanet!

Take a look at the survey:

A family member decides he is too busy for dinner. You clean the fridge one day and discover your last week's curry has gone sour. These has become familiar scenes for households in Asia Pacific, where 80% of them regularly waste food at home, according to Electrolux's Food Waste at Home Survey 2016.

Polling 4,000 people of ages between 18 and 65 across 8 countries in the region, the Swedish appliance maker unveiled that 1/3 of surveyed household waste 1-2 plates of food per week. Since the region is home to 60% of the world's hungry, this amount of food waste is disheartening.

Wanna learn more about the survey result? Check the photos below!

#ThisIsWorldchefs #Electrolux #Aiesec #YESWECANFEEDTHEPLANET

News Press Releases

Great Success of Emirates Salon Culinaire (ESC) 2018

Post author By France
Post date February 28, 2018

Dubai, February 2018

The Emirates Culinary
Guild would like to announce the successful running of the Emirates Salon
Culinaire (ESC) 2018 from 18^th February 2018 till 22^nd
February 2018. The Salon this year was the celebration of the Emirates Culinary
Guild 25^th anniversary and to help with the proceedings the ECG
invited back the original Judging panel of 1993, chefs, Pierre Fonteyne, Marc
Debailleul and Heinz Kohler along with past President Mike lee, Past chairman
Pol Allaert, and executive committee members, Heinz Zucchelli, Andreas
Kurfürst, Mike Wunsch, Tony Fernandes, Francois Porte, and judges that have
been with the guild for more than 20 years, including Otto Weibel, Norbert
Girnth, Karl Heinz Haase, Marco Bruschweiler,
and the Presidium of World chefs led by President Thomas Gugler, Martin Kobald,
Cornelia Volino. Together with the president of the Guild Uwe Micheel and the
committee the 5 days was a memorable experience for all.

The competition was
held at the Dubai World Trade Centre during Gulfood. The competition saw over 1400
competitors from the United Arab Emirates, Maldives, Russia, South Korea, and
Bahrain, Sri Lanka, Turkey, Pakistan, Luxembourg, Young chefs from Germany, India,
Young chefs team from Canada to compete in 29 classes across all disciplines of
the Culinary arts, from Ice Carving, Practical cookery, static displays,
Emirati cuisine , cake decorating and Show Piece category’s.

28 International
Judges from all over the World came to judge alongside 12 UAE based judges
during the Culinary spectacular this year. The ESC is the largest Culinary
competition in the Africa and Middle East region and is endorsed by the World
Association of chefs Societies.

“The standard was
extremely high once again this year “said President of the Judges Chef Otto
Weibel who has been coming to the ESC
since 1993, President of the Guild Chef Uwe Micheel Director of Kitchens at
Radisson Bleu Deira Creek, said” we are proud to be able to put on such a great
competition that really shows the talents of our chefs here in the UAE and also
gives great opportunity for International competitors to come and compete alongside
our UAE chefs. The completion is growing in stature and to see of so many
international young chef teams come to the UAE is fantastic added Micheel

Guild Chairman Andy
Cuthbert, General Manager of Mina Salam Hotel, and Conference & Incentives
and Jumeirah Hospitality, added “ this year’s competition was a giant step for
the ECG and the salon with so many international chefs coming to compete said
Cuthbert, the inclusion of our old friends this year made the salon very
special to us and one that will be remembered for a long time added Cuthbert.

The winners of the
trophy’s this year came from many hotels and were:

Winner – Best Effort by an Individual Establishment Emirates Salon Culinaire Dubai 2018	Dubai World Trade Center
Winner – Best Effort by a Corporation Emirates Salon Culinaire Dubai 2018	Jumeirah Group
Winner – Best Arabian Cuisinier Emirates Salon Culinaire Dubai 2018	Anantara The Palm Dubai resort	Ali Bougi
Winner – Best Pastry Chef Emirates Salon Culinaire Dubai 2018	Sheraton Dubai Creek Hotel	Dinum Sankalpa
Winner – Best Kitchen Artist Emirates Salon Culinaire Dubai 2018	Jumeirah Burj Al Arab	Rohita Kumara
Winner – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Atlantis the Palm	Madhawa Chathuranga Galahitiya Arachchige
1st Runner – up – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Madinat Jumeirah C&I	Htay Lin
2nd Runner – up – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Ajman saray	Sanjoy Sarma
Winner – The Middle East Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Madinat Jumeirah C&I	Santu Gosh
1st Runner – up – Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Radisson Blu Deira Creek	Ahmed Tarek Abdelhamid Morad Elgamai
2nd Runner – up – Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Al Qasr Madinat Jumeirah	Kanishka Dilshan Goigoda Gamage

A total of 86 Gold Medals, 161
Silver Medals and 280 bronze medals were awarded
during the 5 day event.

The Emirates Salon
Culinaire is the largest Culinary Competition in the Guilds calendar, with the
East Coast Salon in Summer and the La Cuisine Du Sial held in December during
La Sial middle East in Abu Dhabi also attracting international competitors.

About the Emirates Culinary Guild

The Emirates Culinary Guild (ECG)
(www.emiratesculinaryguild.net) is the association of professional chefs of the UAE. It is a
non-profit-making organisation, organised by volunteers dedicated solely to the
advancement of culinary art in the UAE.

The
World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the
105-nation fellowship of the world's various professional chefs' organizations.

The
ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on
June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses
the ECG as the authorized professional culinary association for the UAE. The
ECG, thereby, has an international culinary focus and multi-national support
for the staging of its various competitions, seminars and events.

The
aims of the ECG, broadly, are:

To encourage and inspire young chefs
through training and competition.
To enhance internationally the culinary
prestige of the UAE.
To encourage UAE nationals to consider a
career within the hospitality industry.

With Culinary Regards,

Uwe Micheel

Guild President

Director of Kitchens

Radisson Blu Hotel, Deira Creek

News Press Releases

Dragan Unic supports Wales with Worldchefs Congress bid

Post author By France
Post date February 21, 2018

Culinary
Association of Wales

February 21, 2018

Wales’ bid to host the Worldchefs Congress in
2024 is being supported by the organisation’s continental director for Northern
Europe.

Dragan Unic, from Sweden, said he hoped Wales’
bid would be successful and praised the Culinary Association of Wales (CAW) for
hosting a very successful European chefs’ conference at the Celtic Manor
Resort, Newport last May.

The CAW is keen to bring the global event to
the new International Convention Centre at the Celtic Manor Resort. They are
both working with the Welsh Government on the ‘Team Wales’ bid.

“I think Wales is on the right track to become
a culinary destination,” said Mr Unic. “After years of not being on the world
culinary map, people are starting to talk about Wales.

“We had our European chefs’ conference here
last year and I do my best to push for Wales in any way I can. It will be great
if Wales can hold the Worldchefs Congress because it will be in my region.

“Member countries like to attend a well
organised congress and we know that Wales can deliver. There was a real buzz
following the European conference in Wales, especially from countries that were
unable to attend.

“I love Wales and hope to return with my wife
to see more of the country.”

Mr Unic was in Wales as a guest of the CAW to
judge at the Welsh International Culinary Championships at Gr?p Llandrillo Menai’s, Rhos-on-Sea
campus last week.

He presented CAW and president Arwyn Watkins
with the Worldchefs Continental Director’s Culinary Friendship Award.

It was his third visit to the event and he was
impressed by the progress made by competitors.

“I have seen the amazing progress made by
students over the past three years,” he said. “The thing I enjoy the most is
seeing the progression of young people.

“I am particularly impressed by the progress
made by the Junior Culinary Team Wales. They have moved to a totally different
level since last year and I think the team has great potential.”

At last year’s WICC, he picked out a young
chef, Sarah Davies, for special mention and invited her to travel to Sweden to
gain experience working in his business.

Although she had been unable to take up the
invitation, Mr Unic was pleased to see that she was now a member of Junior
Culinary Team Wales. “The development that she has made in one year is totally
amazing,” he added. “She’s a fantastic young chef.”

Two years ago, he selected Faye Norris as the
stand out competitor and she has just returned to England to work at the Moat
House, Stafford after spending eight months working in his business.

This year’s WICC attracted 370 competitors over
four days and brought together all of Wales culinary competitions in the same
venue for the first time.

In addition to the National and Junior Chef of
Wales finals, the Battle for the Dragon contest and Cake Cymru, the culinary
finals of Skills Competition Wales and the Major International Regional
Competition were held.

“It totally makes sense that all the
competitions are held at the WICC because it exposes the competitors to
networking opportunities and enables them to engage with employers,” said CAW
president Arwyn Watkins. “They are showcasing their skills like they would in a
real-life situation.”

The main WICC awards were presented at a dinner
held at the Llandudno Bay Hotel, Llandudno, which was attended by Lesley
Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs.

The winners were: The
results were: Junior Chef of Wales, Arron Tye, Carden Park, Chester. National
Chef of Wales, Tom Westerland, Lucknam Park, Colerne, Chippenham. Battle fort
the Dragon, England national junior team. Best static display, Hefin Roberts,
executive chef at Bodnant Welsh Food Centre, near Conwy. Best in show live
classes, Chloe Lloyd Hughes, North Warwickshire and Hinckley College. Best team
live, Loughborough College. Ecolab award for best overall hygiene excellence,
Sophie Atter, Coventry College. Eric Bruce Award for best junior, Ellie Butler,
Shrewsbury College. Best college, North Warwickshire and Hinckley College.

The WICC is 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 Meat Promotion
Wales/Hybu Cig Cymru, Castell Howell, Major International, Harlech Foods, H. N.
Nuttall, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick Knives.

Ends

For more information, please contact Arwyn
Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or
Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Picture captions:

Junior Chef of Wales winner Arron Tye with Dragan Unic.

Dragan Unic (right) presents the Worldchefs Continental Director’s Culinary Friendship Award to Arwyn Watkins, Culinary Association of Wales president.

Hefin Roberts, executive chef at Bodnant Welsh Food Centre, with the award for best static display.

Loughborough College, winners of the best team live award.

North Warwickshire and Hinckley College receive the award for best college from Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs.

Chloe Lloyd Hughes from North Warwickshire and Hinckley College with the award for best in show in the live classes.

Ellie Butler from Shrewsbury College with the Eric Bruce Award for best junior.

Dragan Unic (left) with fellow judges of the Junior Chef of Wales final Nick Davies, Michael Evans, Danny Burke and Colin Gray.

News Press Releases

Andre Chiang cooked for his last service at Restaurant Andre

Post author By France
Post date February 20, 2018

Tonight, after a decade making his mark on Singapore's thriving dining scene, lauded Taiwanese-born chef Andre Chiang will cook for his last service at Restaurant Andre.

Even as consumers prepare to celebrate their love over an
aptly fine meal, one notably passionate chef is preparing to close a chapter on
a long culinary love affair with another country, one he has called home the
last decade.

Today, Andre Chiang will
cook his last meal at his two-Michelin-starred Restaurant Andre (No. 14 on last
year’s World’s 50 Best Restaurants list and No. 2 on the Asia’s 50 Best
Restaurants list the same year).

When news first broke last October, the same day he
opened the restaurant 10 years before (and coincidentally his wedding
anniversary), the industry was genuinely surprised. Today, at the restaurant’s
last “family meal” and press conference, it was clear how hard a decision it
was to make. With his tearful wife and pillar beside him, Chiang shared with
the media his final thoughts on the matter with the hopes of saying a proper
“thank you and farewell”.

“We pushed hard, we pushed very hard, but I don’t want to
stay still… I want to take another 10 years and do something greater than
this,” shared the 41-year-old (42 in April), who will be moving back to
Taiwan—a place he has known for so long but has never grown up with—in pursuit
of personal goals he has had on his list for quite a while. Among other things,
his vision for the next five to 10 years is devoted to leading the food
education in Asia, strengthen the Taiwanese culinary heritage and identity.
“Singapore’s home, Taiwan ‘s home, Asia’s home,” he continued. “So regardless
where I am, I’m going to make sure we make Asia proud.”

In a thank you letter issued today, he started by
admitting how hard it is for him to express his feelings during this period.
But he was clear how proud he should be of what he has achieved “for Singapore,
for Asia, and for the world”.

“I am unsure if I should be happy as I embark on this
bright new future ahead of me, or to be sad as we close this chapter and say
goodbye to Restaurant Andre—one of the best restaurants in the world,” he
shared, adding that the one thing he will miss most is having “the best team”
behind it.

Still, he insists, this is not goodbye. While he may not
be helming the kitchen, a new venture is set to take over the original
location. “We are planning a new category of cuisine and concept after the
closure of Restaurant Andre,” he shared. It’s slated to open towards the end on
the year, and is still going to serve a fine dining experience.

Chiang also endeavours to spend more time with his chefs
and take good care of all seven restaurants under the Restaurant ANDRE group
(including Burnt Ends, MeatSmith, Bincho, Porte 12 in Paris, Raw in Taipei, The
Bridge in Chengdu, and 3 new upcoming projects set to open by the end of 2018.

In the meantime, he said he wanted to simply say: “Thank
you Singapore for a decade of love and support, this has been the best period
of my life so far”.

Reprinted from: https://sg.asiatatler.com/dining/one-last-meal-at-restaurant-andre?utm_source=Singapore+Tatler+Dining&utm_campaign=c946d0df24-SGTD_20180214&utm_medium=email&utm_term=0_961932cf98-c946d0df24-54118205

Blog News

England wins Battle for the Dragon cook-off in Wales

Post author By France
Post date February 19, 2018

ENGLAND’S NATIONAL
JUNIOR TEAM WIN GOLD

Battle for
the Dragon cook-off matched Wales against England. Wales’ young chefs
were looking to succeed where the nation’s rugby team failed against England at
Twickenham in the Six Nations Championship but England won once again with the
National Junior Team taking the Gold Medal and the Trophy

The two countries went head to head again, but this
time in the heat of the kitchen in the Battle of the Dragon contest at the
Welsh International Culinary Championships at Coleg Llandrillo Menai,
Rhos-on-Sea on Wednesday and Thursday, February 14^th and 15^th.

At stake for the winner was national pride and the
Dragon Trophy, which has been won in the past by national culinary teams from
around the globe, including Sweden, Germany and New Zealand.

The challenge that faced the young chefs from both
Wales and England was to prepare and cook a three-course meal for 70 people. A
panel of international chef judges were keeping a close watch on their work in
the kitchen before tasting the dishes.

It’s a huge test for both teams, as they prepare to
compete in the world’s top culinary competitions in the future. England’s next
major event is at the Culinary World Cup in Luxembourg later in the year.

Wales’ menu was Seared Scallop, Langoustine Thermidor,
Granola, Cucumber, Piccalilli and Seafood Espuma. Main Course of Pork Tenderloin
wrapped in Prosciutto, Pig’s Head Bonbon, Honey Roasted Carrots, Carrot Purée, Sprout
Leaves, Apples and Parsnip with Pork Jus. Dessert was Bramley Apple, Vanilla Ice
Cream

England’s Junior Team, managed by Matthew
Shropshall, was captained by Edward Marsh (Michelin starred The Manor,
Wiltshire) and included Jack Gameson (UCB HE student and Warwick Castle pastry
chef), Greg Evans (Lainston House Hotel, Wiltshire – 4 AA rosettes), Nathan
Lane (Michelin starred The Ritz, London), Angelina Adamo (3 AA rosettes Park
Restaurant, York), Elliot Lawn (UCB HE student and Michelin starred Adam’s
Restaurant, Birmingham) and Millie Tibbins (UCB HE student and Harborne
Kitchen, Birmingham).

England’s winning menu was Farmed Pan-Roasted Halibut,
Langoustine Croquette, Radish and Cucumber Salad, Romanesco and Langoustine Velouté.
Main Course of Venison Loin, Potato Gateau, Fennel Purée, Cabbage, Sweetbread Boudin,
Sautéed Wild Mushrooms and Port Sauce. Dessert, Dark Chocolate and Orange Mousse,
Citrus Sponge and Iced Blood Orange.

Quote from Mathew: “It continues
to be a real honour to manage, train, develop and compete as the National
Junior Team Manager. I'm really pleased to be the first Manager for England to
win the Gold for England’s Juniors and so proud to watch Ed, Jack, Greg,
Nathan, Angelina, Elliot and Millie develop within the team. During the past five years we have grown as a
team and are working well as a unit. The comment from WACS Continental Director,
Dragan Unic, during the competition that the England Juniors work similarly to
the Swedish Senior Team is a real credit to the hard work the team put in to
training and developing. We aim to work harder for the run up to the Culinary
World Cup. My assistant Manager, Richard Taylor has also played a key role in
supporting the team. A big thank you to England’s Team Sponsors, best result to
date and we now look forward to competing in Luxembourg.”

The British Culinary Federation and National Team
sponsors offer their sincere congratulations to Mathew Shropshall and the team
for lifting the trophy and winning Gold Medal.

Picture captions:

England’s National Junior Team, L-R Jack Gameson,
Angelina Adamo. Edward Marsh, Greg Evans, Nathan Lane and Mathew Shropshall.

Nathan
Lane in action, with Edward Marsh.

The
victorious England team with Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs, Dragan Unic, Worldchefs
continental director for Northern Europe and Lee Corke, BCF Senior Culinary
Team Manager who was one of the judges.

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