Category: News

Hualien Earthquake support by Taiwanese Chefs

Post author By France
Post date February 9, 2018

In great support to the recent devastated Earthquake in
Hualien, Eastern Taiwan; members and volunteers of the Taiwan Chefs Association
(TCA) lead by Vice President's Chef Alan Ho, Chef Rowson Wong, 15 young chefs
volunteers, members of the Hualien Chefs Association in collaboration with 4
Culinary University's Departments in an effort to support physically, mentally
and providing hot food to community members, rescue workers, army and volunteers
of the affected area.

Volunteers gathered under self funded arrangements and prepared donated food
commodities by the affected County Government for over 500 affected community
members and rescue workers.
Sincere appreciation and many thanks towards all chef volunteers whom have
responded quickly to the effort to provide support to our community members in
Hualien.

News Press Releases

Culinary championships set to attract 350 chefs to North Wales

Post author By France
Post date February 8, 2018

February 2018, Wales:

Culinary Association of Wales

More than 350 chefs from across
Wales and England will be competing at the Welsh International Culinary
Championships in North Wales next week.

Gr?p Llandrillo Menai’s, Rhos-on-Sea campus welcomes the annual four-day event,
which sees all the nation’s culinary competitions brought together in one venue
for the first time.

In addition to the National and
Junior Chef of Wales finals and the Battle for the Dragon contest, there will
be the culinary finals of Skills Competition Wales and the Major International
Regional Competition.

The Junior Chef of Wales final and
Skills Competition Wales culinary finals get the WICC underway on Monday
afternoon. Seeking to become Wales’ top junior chef are finalists: Harry
Paynter-Roberts, 20, Manchester House Restaurant, Manchester; Arron Tye, 22,
Carden Park Hotel, Chester; Oliver Thompson, 19, The Bull, Beaumaris; Luke
Jordan, 20, who works at Slaughters Manor House, Cheltenham and Martin
Thomas, 21, Marine Parade, Cardiff.

Paynter-Roberts is looking to go one
better after being a finalist this year. The Junior Chef of Wales winner will automatically
qualify for the Craft Guild of Chefs’ Young National Chef of the Year contest
semi-final, receive a study tour with Koppert Cress and receive a set of
engraved knives from Friedr Dick.

The growing popularity of baking,
sugarcraft and cake decorating is reflected in the Cake Cymru show, which opens
on Tuesday, with entries expected from across Wales and England.

The Battle for the Dragon contest
begins on Wednesday, with the Junior Culinary Team Wales competing against
England’s junior team. Wales are first into the kitchen followed by England on
Thursday, with both teams challenged to prepare and cook a three-course meal
for 80 paying guests in three hours.

The Skills Competition Wales
culinary finals and the Major International Regional Competition run from
Monday to Wednesday alongside a wide range of WICC competitions for chefs and
front of house staff.

The event concludes on Thursday with
the prestigious National Chef of Wales final, which sees eight chefs compete in
morning and afternoon heats. They will be given three hours to prepare and cook
a three-course menu for four people using Welsh ingredients wherever possible.

The finalists are: Jake Mann, 26,
The Bull, Beaumaris; John Quill, 45, JQ Catering Services LTD, Barry; Dion
Jones, 30, Carden Park Hotel, Chester; Matthew Ramsdale, 25, The Chester
Grosvenor, Chester; Matthew Smith, 34, Hawkstone Park Hotel,
Weston-under-Redcastle, Shrewsbury; Wayne Bernard, 35, Pier 64, Penarth Marina,
Cardiff; Tom Westerland, 26, Lucknam Park Hotel, Colerne and Gavin Kellett, 33,
The Vine Tree, Llangattock, Crickhowell.

In addition to the coveted title,
the national chef winner will receive a study tour with Koppert Cress, £250
worth of Churchill products and an engraved set of knives made by Friedr Dick.

Winners of the showpiece
competitions will be announced at a presentation dinner at Llandudno Bay Hotel,
Llandudno on Thursday night, which will be attended by Lesley Griffiths,
Cabinet Secretary for Energy, Planning and Rural Affairs.

Organised by the Culinary
Association of Wales, then WICC’s 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.

Arwyn Watkins, Culinary Association
of Wales president, said: “The Welsh International Culinary Championships is
the perfect place for all the nation’s culinary competitions to come together
for the first time.

“I welcome the co-operation and
collaboration by the competitions’ organisers and it promises to be a fantastic
showcase for culinary and hospitality skills over four days at Coleg Llandrillo
Menai. I encourage members of the public to come along and see the talented
chefs and front of house staff in action.”

Picture captions:

Harry Paynter-Robert looking to go
one better in the Junior Chef of Wales final next week.

Tom Westerland who will be competing
in the National Chef of Wales final.

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.

News Press Releases

The UAE Chefs have done it again! 5000 liters of Karak Chai

Post author By France
Post date February 5, 2018

The members of the Emirates Culinary Guild teamed up
with Global Village and Mindset for the attempt on 25^th January in
Global Village. The original plan was to
break the record from Oct 2017 achieved in China then 4050 liters of hot tea in
1 cup by 450 liters to 4500 liters. This
goal was then only changed on the day itself explained by Chef Uwe Micheel,
President of the Emirate Culinary Guild and Director of Kitchens – Radisson Blu
Hotel Dubai Deira Creek. We had prepared
extra ingredients and when we saw during the morning that all went well, we
decided to increase to 5000 liters. For us the preparation for this event
actually started in November 2017 with the first discussion with Mindset and
Global Village teams. By end of December
we had all agreed on logistics, size of big pot, cooking stations etc. Keeping in mind that Karak Chai has a lot of
milk we needed to make sure we follow very strictly the Dubai Municipality Food Safety Rules to ensure
the chai is safe (taste great for consumption of the Global Village visitors).
Beginning of January 2018 we started to work then on the first recipe to be
used. Chef Uwe explained that he got
Senior Chefs from India, Pakistan, Sri Lanka and Syria together and we tested
different recipes. The team has then
agreed that the best recipe for the event was the Karak Chain from Aseelah
(Emirati Restaurant at Radisson Blu Hotel Dubai Deira Creek) which was prepared
by Rabeh Amir. After the testing with
Global Village and Mindset Teams, the ingredients could now be ordered. A total of 400kg of Team Powder, 270 kg of
Milk Powder, 400 kg of Sugar, 4.5kg of cloves, 135 kg of fresh ginger. 27kg of
Cardamom and 27 kg of cinnamon sticks were used. By a total of 138 chefs.

Andy Cuthbert, Chairman of Emirates Culinary Guild and
General Manager Mina A Salam, Madinat Jumeirah C&I, Jumeirah Hospitality told
us that he is very proud for yet another achievement by the Emirates Culinary
Guild Team. The Team work by Chefs from
all the Emirates was second to none. The
team started the setup 2 days before the event. The chefs started to cook the
tea from 9: am. The Karak Chai was
prepared in batches of 10 liters. Chef
Uwe explains that it is very important to boil the tea with the spices long
enough to get the flavor right, the milk powder will then be added last. By 16:00 when Kevin Southam from Guinness
arrived the mission was achieved 5000 liters of Karak Chai at 80^oC
in one big pot of 3.66 meters in height and 1.42 in diameter.

After the official Audit and amount of the New World
Record. The Tea was then offered and consumed by 45000 Global Village visitors.

– Emirates
Culinary Guild

News Press Releases

HORECA Kuwait Reaches New Heights

Post author By France
Post date February 5, 2018

With the conclusion of
HORECA Kuwait’s seventhedition, the country’s premier food and hospitality
platform and all-in-one meeting place for industry players attracted thousands
of visitors eager to leverage its networking opportunities.

The 2018 HORECA Kuwait
exhibition, which took place from 15-17 January 2018 at Kuwait International
Fair, gathered more than 100 exhibitors and shone a bright light on the
nation’s food and hospitality industries through countless competitions and
events.

At the Hospitality
Salon Culinaire, more than 300
talented chefs showed off their skills to a jury of international expert chefs,
while the Hospitality Forum invited top industry experts from across the region
for a series of debates tackling hot topics such as the emergence of food
delivery platforms and the increasing number of food enthusiasts and local
restaurateurs championing Kuwait as a major culinary destination. Elsewhere, seminars
were conducted by Boecker on food safety and an educational food presentation
by the South African Embassy was also delivered.

The third and final
day of the HORECA Kuwait 2018 exhibition was full of activities, including an
honoring ceremony for the winners in the international cooking competition.

The competition’s jury
panel, comprising of 12 experts announced the winners’ names noting.. The jury
also announced that Kuwait Sheraton Hotel won the highest number of gold
medals, as seven of its chefs won first place in various competitions they took
part in.

The panel added that
the competitions highly appealed to visitors who enjoyed watching chefs carve
works out of chocolate, ice and fruits.

The Hospitality
Salon Culinaire Jury panel:

Samaan Hilal Head
of the Hospitality Salon Culinaire Kuwait, Managing partner Brainsteam –
Kuwait/Lebanon

Charles Azar Pastry
Chef Consultant and President of the delegation of the Academie Nationale de
Cuisine Paris , Middle East and the GCC

Thierry Bamas “Best
Craftsman of France “Pastry Chef” (2011), European Pastry, Sugar and Frozen
Dessert Champion (2010)”

Cynthia Bitar Executive
Chef & Owner at Nazira Catering, and Active Member of the” Academie
Nationale De Cuisine Paris”

Eric Briffard “Best
Craftsman of France 1994

Executive Chef and
Director of the Culinary Arts at Le Cordon Bleu, Paris

Maroun Chedid Managing
Partner of Maroun Chedid sarl

Thomas Gugler President
of the World Association of Chefs' Societies (WACS)

Paul Hage Group
Culinary Director at Al Habtoor Hospitality Group

Tarek Ibrahim Certified
Master Chef of Meat and Livestock Australia Egypt/UAE

Martin Kobald Global Master Chef and Vice
President of the World Association of Chefs' Societies (WACS)

Faisal Al – Nashmi Executive
Chef & Co-Owner of Al Makan United Company

Soundararajan
Palaniappan “Corporate Executive Chef of Mahindra
Holidays and Resorts India

Chairman Marketing
committee (WACS) General Secretary of the Indian Federation of Culinary
Associations “

Jacques Rossel
Culinary Operation Manager at the Royal Academy of Culinary Arts, Affiliate of
Les Roches, Amman

GOLD WINNERS:

Categories	Establishment	Participant’s Name
Best Éclair	Lumiere co for sweets and confections	Payagalage Randika Pushpa Ruwan
Bread Creation & Morning Goods (croissant, Danish, Brioche)	Crowne Plaza & Holiday Inn Al Thuraya City	Prakash Panth Sharma
Chocolate Carving	Gourmania International	Lalantha Fernando
Chocolate Carving	Symphony Style Hotel	G. Chinthaka Sandaruwan
Petit Four & Praline	Marina Hotel Kuwait	Ranga Gayan Wijesekara
Six Course Set Dinner Menu	Sheraton Kuwait	Abdulrazaq Tijani
Themed Celebration Cake	Sheraton Kuwait	Tarak Das
Three Plated Dessert Presentation	Marina Hotel Kuwait	Ranga Gayan Wijesekara
Three Plated Dessert Presentation	Jumeirah messilah beach hotel & spa kuwait	Prashan Madusanka
Wedding Cake	Sheraton Kuwait	Nikini Suriyage
Asian Cuisine	Sheraton Kuwait	Muralidhar Savarapu
Asian Cuisine	Alshaya – Asha's	Rajendra Singh
Sushi Competition	Maki Group	Indika Udaya Kumara Dissanayaka Mudiyanselage
	Maki Group	Jayasena Batagama Arachchige Don
	Sheraton Kuwait	Ismael Alvior

Kuwaiti Traditional Dish	JW Marriott	Anfal A E M Al Rakhis
Plated Date Dessert	Millennium Hotel & Convention Center	Chamas Antony Ranasingh
Fresh Pasta Competition	Sheraton Kuwait	Abin George
Fresh Pasta Competition	Alshaya IHOP	Rohan Agarwal
Ice Carving Competition	Crowne Plaza & Holiday Inn Al Thuraya City	Prabhath R. Abegunawardhana
Fruit & Vegetable Carving	Millennium Hotel & Convention Center	T.V Wasula Saman
	Sheraton Kuwait	Tarak Das
	Symphony Style Hotel	G. Chinthaka Sandaruwan

Provided by: Hospitality Services

Blog News

Let us share our magic for the special International Holy Day: The Chandeleur

Post author By France
Post date February 2, 2018

Story:

La Chandeleur is a religious holiday in France that nowadays sees a lot of people eating a lot of crêpes. Now let us ask ourselves the following questions:

Why Crêpes?

Well it is very interesting to know that it was a good way to use up the extra wheat ahead of the new harvest. And symbolically, it looks like a sun, so it was a reason to rejoice as the days started to get longer.

Why February 2^nd?

The date actually marks when Jesus was presented at the temple in Jerusalem. Before becoming a religious holiday, Chandeleur stemmed from several pagan traditions celebrating the fertility of the earth and the beginning of the end of winter.

It's said that in the 5th century, Pope Gelasius I started the Festival des Chandelles on this date, a candlelit procession through the streets of Rome that culminated in placing the blessed candles in the churches. Gelasius linked this custom to crêpes by handing out galettes (a type of salty crêpe) to poor pilgrims who arrived in Rome that day.

Recipe (For 30 Crêpes)

Preparation: 2 hours

Ingredients:

500 g flour

2 tablespoons of sugar

100 g butter

2 g salt

1 l milk

5 big eggs or 6 medium size eggs

Sunflower oil for the fryingpan

1 apple for 2 crepes

20 g butter for 2 crepes

15 g brown sugar for 2 crepes

Method:

Melt gently the butter in a pan.

In a large bowl or in your food processor bowl, pour the flour, salt and sugar.

Add the eggs and whip until you get an homogeneous mixture.

Add slowly the milk while still whipping. Be carefull not to make any lumps at this stage!

Add the melted butter and whip.

You can pour the batter through a strainer to make sure there's no lumps.

Set aside in the fridge for 1 hour.

Meanwhile, adjust the apple, butter and brown sugar quantities according to the number of caramelized apple crepes you want to bake.

Peel and cut the apples in cubes.

Melt the butter in a frying pan and stir fry the apples at high heat

When the apples start to golden, add the brown sugar and cook some more. Set aside.

After one hour, heat the frying pan with some oil, pour a ladle of batter. Once golden underneath, flip the crepes over and cook some more.

When the whole batter is cooked, enjoy!!

News Press Releases

New arrival on our big family of partners: Malaysian Palm Oil

Post author By France
Post date January 31, 2018

Malaysian Palm Oil Council joins Worldchefs as Program Partner & Speaker
Sponsor for the Worldchefs Congress

NOVEMBER 2017: Worldchefs is pleased to announce a new partnership
with Malaysian Palm Oil Council (MPOC), which joins Worldchefs
as Program Partner. At the Worldchefs
Congress 2018 in, Kuala Lumpur, Malaysia, MPOC is also Speaker Sponsor and will
present the main speaker and well-respected culinary figure Jochen Kern
(Director of Culinary Arts Faculty, Berjaya University College) at the Congress.

MPOC promotes the market expansion of Malaysian palm
oil and its products by enhancing the image of palm oil and creating better
acceptance of palm oil through awareness of various technological and
economic advantages (techno-economic advantages) and environmental
sustainability.

“Worldchefs is very excited and proud to hold our
Congress in Malaysia. The country is known for its rich culture and diversity,
and I know my fellow chefs who will fly in from around the world cannot wait to
discover the unique ingredients and flavours Malaysia offers. It is our pleasure to have Malaysian Palm Oil Council
on board, and we all look forward to learning about the benefits of the palm
oil produced in Malaysia,” said Thomas
Gugler, Worldchefs President.

Malaysian Palm Oil Council 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.mpoc.org.my 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

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

office + 33 (0)
1 46 87 65 10

About Malaysian Palm Oil Council

CONTACT

Suzanna Binti Mohamed Dahan

Manager, Promotions & Branding

2nd. Floor, Wisma
Sawit,
Lot 6, SS6, Jalan Perbandaran,
47301 Kelana Jaya,
Selangor Darul Ehsan,
MALAYSIA.

Tel : 603 – 7806 4097
Fax : 603 – 7806 2272

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!

Post author By France
Post date January 29, 2018

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

Congress News

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

Post author By France
Post date January 29, 2018

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

Blog News

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

Post author By France
Post date January 26, 2018

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.

Blog News

Enjoy the Chinese New Year with Dilmah & Worldchefs

Post author By France
Post date January 26, 2018

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

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Story:

When the whole batter is cooked, enjoy!!

Dilmah Celebrating 30 Years

Taste. Goodness. Purpose. No compromise.

Today is a special day for our friends in Australia!

This is the Australia Day!

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