Categories
Company / Partner News

"Tea is to the body as music is to the soul" Earlene Grey! Let's give Dilmah a huge warm of applause for their 30 years young birthday!

Dilmah Celebrating 30 Years

Taste. Goodness. Purpose. No compromise.

 

We are a family tea company, established
by Merrill J. Fernando, the first grower from any tea producing country in the
world to offer tea grown, ethically made and packed at source under his own
brand. Our teas are handpicked, made in the traditional, artisanal way and
packed fresh, to protect flavour and goodness. Tea is a deliciously indulgent
natural herb, and as a family with a passion for tea, we will never compromise
on taste and natural antioxidant goodness in fine tea.

 

We believe that business is a matter of
human service, and that philosophy defines every aspect of Dilmah. Using
earnings from the sale of Dilmah Tea, we are changing the lives of thousands
each year through the work of our MJF Foundation. Our teas are packed in a
Carbon Neutral facility and Dilmah Conservation shares the success of Dilmah
with Nature, through our environmental conservation, education and restoration
projects. That is our Purpose.

 

This year we celebrate 30 years of
uncompromising commitment to the founding principles of Dilmah, so that with
every sip of Dilmah that you enjoy, we offer you Taste and Goodness and at the
same time fulfill our Purpose by doing so with respect for nature while
bringing a smile to the faces of the less privileged.

#HappyBirthday #ThisIsWorldchefs #BestPartner

 

Categories
Congress News

Are you ready for the Super Bowl for Chefs ? Listen to Charles CARROLL podcast, this Chef is amazing!

Chef Charles CARROLL has something to say to you all on this podcast*

Get ready for Worldchefs Congress & Expo 2018

Join us in celebrating 90 years of being at the
cutting edge of culinary experience


Join the
celebration!

Join us at
Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia and get set for a
gastronomic journey that will inspire your plates, your minds and your culinary
souls. This is a three-day event featuring industry leaders in food and
beverage as well as complete solutions for industrial kitchens. It is the
premier showcase for culinary innovation!

Malaysia is
delighted to welcome the World Association of Chefs to the vibrant city of
Kuala Lumpur. World Association of Chefs, the world-renowned trade association
for culinary professionals worldwide, will be hosting their eagerly anticipated
biennial event, the Worldchefs Congress & Expo, a truly global gathering of
the most in culinary body worldwide.

Join us as
visitors to gain invaluable insights into leading industry solutions. Join us
as exhibitors to gain unlimited opportunities to develop connections with
leading suppliers and elite professionals. Join us to make valuable
professional connections, while gaining up-to-the-minute knowledge of your
field.

 *http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&expiration=1517211437&hwt=3d67d41e35b8c9bebf03abe8932407f5

Categories
Blog News

Are you ready to discover the Lamb Shoulder Roast of the Australia Day!

Today is a special day for our friends in Australia!

This is the Australia Day!


Story:

230 years ago, 230
years ago, Captain Arthur Phillip, commander of the First Fleet
of eleven convict ships from Great Britain, and the first Governor of
New South Wales, arrived at Sydney Cove on 26 January and
raised the Union Jack to signal the beginning of the colony! 

For
that special day, we would like to share our magic by showing to you how to
cook a Lamb Shoulder Roast.

Recipe (Serves 4)

 

Preparation: 15 minutes | Cook: 90 minutes

 

Ingredients:

2.2 pounds/1 kg lamb shoulder

8 potatoes

2 large sweet potatoes

2 white onions

1/4 cup olive oil

2 1/2 teaspoons sea salt

6 cloves garlic (cut into slivers)

6 sprigs fresh rosemary

Garnish: mint sauce

 

 

 

Method:

Heat
the oven to 290 F.

Cut
the potatoes and sweet potatoes into 1-inch-thick slices.

Cut the onions in
half and then place vegetables into a baking tray.

Drizzle
the vegetables with olive oil and sprinkle with some salt. Place the tray in
the oven on the bottom rack and roast.

Rub
the lamb with olive oil and then sprinkle with sea salt.

Use
the point of a sharp knife to make small incisions all over the lamb.

Place
the garlic slivers and rosemary springs in the holes.

Place
the lamb on the middle oven rack with the vegetable baking tray beneath it to
catch drippings.

Roast
for 90 minutes. Test meat to see if it's done by slicing it in the thickest
part. Remove from oven and transfer to a plate to rest. Cover lamb with foil
and let it sit for 10 minutes.

Serve
with roasted potatoes, onions, and mint sauce.

 



Categories
Blog News

Enjoy the Chinese New Year with Dilmah & Worldchefs

This Chinese New Year, feast upon “Prosperity Toss/Yu Sheng with Sencha Plum Sauce. This dish serves 10 and is very easy to make! For ingredients and method, Read our publication, ” Tea Inspired Festivites”. Available for purchase at https://shop.dilmahtea.com/tea-inspired-festivities #ThisIsWorldchefs #BestPartner

Categories
Blog News

Certification Fast Track – A Benefit for Recognized School Graduates

WHAT IS FAST TRACK CERTIFICATION?

Fast Track Certification allows qualified candidates to
become automatically eligible for the Worldchefs Global Culinary Certification.
In just a few simple steps, candidates can make their existing qualifications
go global!

There is a number of paths to the fast track route, but
to be eligible applicants must hold a ‘qualifying certificate’, meet the
conditions outlined for each level, and pay the application fee.

Graduates of
1-year programs recognized by Worldchefs are eligible for Certified
Professional Cook (Commis Chef) and graduates of 2-year programs and longer can
apply for Certified Chef de Partie.

 

Worldchefs and Fast Track Program:

· Kai Ping
Culinary School in Taiwan has certified over 200 graduates using the Worldchefs
Fast Track Program:
http://www.kpvs.tp.edu.tw/modules/tad_book3/page.php?tbdsn=198

 

· Culinary
Trainer School in Ecuador has certified their first class of over 100 graduates: at chef de Partie level   
http://www.ctsculinaryschool.org

 

· Karachi
Institute of Culinary Arts in Pakistan is our newest member of the Fast Track
Program: 
https://kica.com.pk

 

 

 

Become a member of Worldchefs Fast Track
Program now!
https://www.worldchefs.org/Certification/fasttrack

 

Categories
News Press Releases

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

 

The Worldchefs
President Thomas Gugler, the Board of Directors, all our worldwide Community of
Chefs and the office team is deeply saddened by the loss of Monsieur Paul Bocuse
today! Our thoughts go out to his family and friends on this sad day for the
cuisine!

Monsieur Paul was a French chef based in Lyon who was known
for the high quality of his restaurants and his innovative approaches to
cuisine Former student of Eugenie Brazier also called “La Mère Brazier”, Paul was one of the most promising chef working on the “Nouvelle Cuisine”

 

Monsieur Paul was really committed to the French Gastronomy. He trained some of the
best chefs that are performing nowadays. Since 1987, the Bocuse d’Or was seen
as the most prestigious award for Chefs around the world. Monsieur Paul himself received
numerous awards throughout his career, including the medal of Commandeur de la Légion
d'honneur.

 

The culinary
institute of America honoured Monsieur Paul in their Leadership Awards Gala
on 30 March 2011. He received the “Chef of the Century” award. In
July 2012

 

In 1975, he
created “La soupe aux truffes” for a presidential dinner at the Elysée
Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon
as Soupe V.G.E. VGE being the initials of former president of France Valéry
Giscard d'Estaing.

 

Monsieur Paul's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges,
near Lyon, which has been serving a traditional menu for decades. It is one of
a small number of restaurants in France to receive a three-star rating by the Michelin
Guide. He also operated a chain of brasseries in Lyon, named Le
Nord, l'Est, Le Sud and l'Ouest, each of which specializes
in a different aspect of French cuisine.

 

In 2004 the
Institut Paul Bocuse Worldwide Alliance was created. In 2014 the Alliance
brought together, in Lyon school and university students of 14 nationalities
for a course.

 

Monsieur Paul died on
20 January 2018 in Collonges-au-Mont-d'Or; in the same room above his
restaurant, L'Auberge du Pont de Collonges in which he was born in 1926.

 

“Monsieur Paul represented the French gastronomy worldwide with his techniques, his
knowledge and his commitment to the people he trained. Monsieur Paul is a Chef
among Chefs and my thoughts go out to his son Jerome and his daughter Françoise.”

Said Thomas Gugler, President of Worldchefs.

Categories
Blog News

Welcome to our guide of pairing Dilmah Tea with Cheese!

Pairing Dilmah Tea with Cheese

Tea, like wine, has a wide spectrum of taste depending on the type, terroir and flavour. Pairing cheese with tea completes the flavour on palate and completes the experience. The bacteria and enzymes in cheese helps digestion, so does tea, which makes tea and cheese a wonderful and a healthy pairing! To create good pairings, it is important to feel and understand the relationship between the taste of cheese and tea.

•Complementary tastes – with similar flavours / textures / components working together.
•Contrasting tastes – where two distinct flavours / textures / components show off each other.
Simple guidelines to create tea and cheese pairings to suit your palate:
•Complex, rich tasting, stronger character tea stands up well to blue veined cheese that has an assertive taste.
•Strong, dark black tea with malty flavours marries well with creamy cheese since the weight of the tea and the richness of the cheese are matched.
•Malty / low grown teas pair well with strong flavoured cheeses such as smoked cheeses & aged cheeses.
•Pepper in cheese renders a spicy note, so the cheese finds a good foil in a fruity tea, sweetened or not.
•White and green teas contain less aggressive and less astringent tasting polyphenols, hence they are thought to be more difficult to pair with cheese. However, vegetal notes of green teas mirror some of the grassy nuances in certain cream cheeses.
•Green teas & oolong teas take well to herbed cheese and flavoured cream cheeses.
•Tea with lemon or herbal teas can be a good match to tangy goat or aged cheeses.
Categories
News Press Releases

Today’s topic is very special! We are happy to present you our newest #BestPartner.

Les vergers Boiron joins Worldchefs as Official Partner and
Worldchefs Congress Silver Sponsor

 

 

NOVEMBER 2017: Worldchefs is pleased to announce a new partnership with Les vergers Boiron – the
global leader in frozen fruit purees and coulis with a mission to contribute to
the success of food professionals
. Les
vergers Boiron

joins Worldchefs as Official
Partner and also Silver Sponsor at the
Worldchefs Congress & Expo 2018, Kuala
Lumpur, Malaysia. Les vergers Boiron will also sponsor their range of products
at the highly anticipated Global Chefs Challenge, which will take place at the
Worldchefs Congress.

 

For over 75 years, Les vergers Boiron has concentrated
all its energy and experience into developing fruit solutions that unleash the
creative talent of chefs and mixologists around the world.
The company’s founding values and expertise continue
to guide its independently owned and operated family business, currently
managed by the 3rd generation
under Alain Boiron.
With its network of distributors and
importers operating in 80 countries, Les vergers Boiron has a turnover of 80
million Euros and over 130 employees.

 

“As an internationally acclaimed competition that has
consistently exceeded high standards, the Global Chefs Challenge has always
strived to ensure that our competitors are equipped with only the best. That is
why quality products such as Les vergers Boiron play such an integral role in
this programme; their products help to ensure that the final creation is of top
quality and help chefs unleash their creativity on a plate,” said Thomas
Gugler, Worldchefs President.

 

Les
vergers Boiron 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.  Les vergers Boiron will supply their quality purées to the Worldchefs Global
Chefs Challenge
– where the world’s best chefs meet to
compete, along with other Worldchefs events and competitions.


Visit
www.my-vb.com 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;

Categories
Blog News

Worldchefs Welcomes New Schools into the Worldchefs Recognition Program

Worldchefs is happy to
welcome new schools into the Worldchefs Recognition Program! 

We now have 77 schools
in 40 countries and still growing! Check out our new members here:

 

·      Lyceum of the Philippines University
Laguna: Philippines – 
http://lpulaguna.edu.ph

·      Royal Academy of Culinary Arts:
Jordan 
– http://www.lesroches.edu/campuses/jordan/  

·      The South African Academy of Culinary
Arts: South Africa – 
www.saaca.co.za

·      Karachi Institute of Culinary Art:
Pakistan – 
http://kica.com.pk/

·      Dusit Thani College: Thailand – www.dtc.ac.th

·      ASK Institute of Hospitality Management
and Culinary Arts: India – 
https://www.studyask.com

·      Escuela Appyce: Argentina – http://www.escuelaappyce.com.ar/index.php/asociacion-appyce

 

More
about the Recognition of Quality Culinary Education program: 
https://www.worldchefs.org/Education/School/Recognition-Of-Quality-Culinary-Education

 

#ThisIsWorldchefs
#CertificationByWorldchefs

 

Categories
Blog News

School of Tea Program 2018 for Empower Culinary School Students

The students from the third batch of the Empower Culinary and Hospitality School got a glimpse of the world of Dilmah Tea during a visit to the Dilmah Head Office in Peliyagoda to undergo the tea training segment in their course curriculum.


They not only witnessed the manufacturing of the world’s finest tea, but also learnt the art of food pairing and brewing the perfect cup of tea. Empower Culinary and Hospitality School is an initiative by the Merrill J. 

Fernando Charitable Foundation (MJFCF) and Dilmah to create new avenues for underprivileged and marginalised youth with empowerment through education in the culinary and hospitality industry of Sri Lanka.

The School is an outcome of the philosophy of Dilmah Founder Merrill J. Fernando that business is a matter of human service.

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