Category: News

EDUCATION AWARD: Big round of applause for underprivileged UAE young chefs scholarship program graduates; honoured with Worldchefs Certified Commis Chef certification!

Post author By France
Post date December 18, 2017

Press Release

ICCA’s Annual Culinary Scholarship – Class of
2017

International Centre
for Culinary Arts – ICCA Dubai, announces the successful completion of its
second Batch, the Class of 2017, Culinary Scholarship for the UAE Young Industry
Chefs.

Dubai, UAE,
December 15, 2017: The ICCA Dubai Culinary
Scholarship, the annual One Million Dirham Continuing Education Award for the
UAE young industry chefs, successfully completed training its second batch, the
Class of 2017. 27 young chefs graduated from IVQ Level 2 Qualification program
from City & Guilds, ICCA & the Emirates Culinary Guild and at the same
time earned the World Chefs Global Commis Chef Certification. This innovative
Education–Industry initiative is all about supporting deserving young Chefs of
the Industry with the opportunity of a World-class Culinary Education on 100%
Scholarship, delivered by the ICCA Dubai in strategic partnership with the
Emirates Culinary Guild (ECG), Worldchefs and the City & Guilds London.

The Graduation Ceremony which was
held at the Dubai Knowledge Park Auditorium on December 10th, 2017, began with
the unveiling of the book “This is their
story”– a tribute to all the young graduates, by Sunjeh Raja, Director & CEO, ICCA Dubai.

The Qualification Certificates to
the graduating young chefs were presented by Chef Uwe Michael, President,
Emirates Culinary Guilds; together with Chef Thomas A. Gugler, President,
Worldchefs; Chef Andy Cuthbert, Chairman – Young Chefs Development Team for Worldchefs;
Celebrity Chef Gary Rhodes; Tony Degazon, Regional Manager, City & Guilds,
London; and Sunjeh Raja, Director &
CEO, ICCA Dubai in the presence of several Executive Chefs & HR Directors of
the UAE Hospitality Industry.

As the program successfully completed empowering its
second batch of deserving candidates to Culinary Scholarship Program aims to
provide everyone an equal opportunity to achieve their dreams and not be
limited by their means. The idea is to bring about a Total Transformation not
only in the lives of the people who are educated but also help alleviate the
lives of the families that depend upon them.” Students also earned the
Worldchefs Certified Commis Chef certification. Thomas Gugler, Worldchefs
President was on hand at the graduation ceremony in Dubai on Sunday to proudly
distribute the honour. The whole program can be checked at: https://www.worldchefs.org/Certification.

On this momentous occasion, Chef
Andy Cuthbert spoke of how the program had impacted the industry in a big way, as
it was designed to share industry knowledge, experience and expertise with the
young chefs to help develop a sustainable workforce and a socially inclusive
working environment for the long-term.

Chef Uwe Michael was delighted with
the outcome of the scholarship program on the graduating candidates as well as seeing
several Professional & Personal success stories of the graduates of the
past program. The Ceremony was followed by a grand Graduation Buffet laid out
by the graduating chefs assisted by the student chefs at ICCA finishing off the
evening on a jubilant note.

After empowering its second batch of deserving candidates to International
Industry Standards, the class of 2017, ICCA Dubai is now getting ready for the
Class of 2018 all set to commence in March 2018. “This annual One Million
Dirham Continuing Education Award is not just another CSR initiative, but about
World Class Education & Training Experience for the deserving young talents
in the UAE hospitality industry. It is all about giving the very best… and that
together we can make lives happen”, added Mr. Raja.

About ICCA:

Established in 2005, International Centre for Culinary Arts (ICCA Dubai).
ICCA Dubai is a world-class culinary training centre, accredited by the
Internationally Recognized City & Guilds London. It has been featured amongst the Top 10
Culinary training centers in the World and has been awarded the “Recognition of
Quality Culinary Education” by the World Association of Chefs Societies (Worldchefs),
a global authority on food standards. ICCA Dubai has trained over 6000 student
chefs over its various programs and maintains a record of 100% work placement
for its students who have been successfully placed on International Cruise
Lines and Leading Hotels & Restaurants in the UAE.

About The Emirates
Culinary Guild (ECG):

The Emirates Culinary
Guild (ECG) is the UAE’s association of professional chefs. It is a
non-profit-making organization dedicated solely to the advancement of the
culinary industry of the UAE. 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 UAE culinary
society. The ECG has an international culinary focus and multi-national support
for the staging of its various competitions, seminars, and events. Worldchefs is a 100 nation fellowship comprising the
world’s various professional chefs’ organizations.

About City &
Guilds, London Accredited Training Programs & Qualifications:

Established in 1878
(136 Years old), City & Guilds is the World’s largest Vocational Awarding
Body. It certifies over 1.3 Million students annually the world over and helps
increase value proposition and competitiveness within the Global Market.
Accreditation is recognized as a sign of quality over 100 countries around the world.

About The World Association of Chefs Societies:

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;

Company / Partner News Press Releases

Tea for A Spicy Winter

Post author By France
Post date December 18, 2017

Dilmah’s chai is fun, it is natural
goodness, it is personal and it redefines milk tea! Chais are especially
magical during Christmas and can be paired with a variety of Christmas Cookies.
Christmas Chais can be taken hot, chilled, infused with herbs, spices, rum,
cognac or gin. In its authentic, natural and fragrant form, Chai is a
combination of ingredients that coalesce harmoniously in tasty balance with the
central element – tea.

How to make the most wonderful chai of
the year:

1.
Choose your tea – Keep in mind that when
you use milk, condensed milk or a sweetener you’ll need a tea with a strong character
to keep the chai balanced.

2.
Choose your spice – Anything from ground
spices to zests of citrus fruit! Lemons and limes often find a great partner in
chillis while oranges team up with cardamom or cinnamon in a delicious way.

3.
Add the tea – Use 2 grams of tea or 1
teabag in 200ml of water. Add the tea and spices into a teapot or plunger.

4.
Brew the tea – For black tea and herbal
infusions maximum brewing time is 5 minutes, for Oolong teas 3 minutes is
sufficient.

5.
Strain the tea – Strain the hot tea into
the first chai mug. Sugar, honey, syrup or marmalade, any type of sweetener can
be used.

6.
Pour the milk – Add the milk into the
second mug.

7.
Air the tea – Especially when condensed
milk is used “airing” the tea is a key element in the making of the perfect chai.
By throwing the chai from cup to cup you create a foamy top on the drink.
Because of the extra air that is added to the drink the aroma of the spices
comes out stronger and the tea is quickly at drinking temperature. The higher
the throw, the frothier the drink.

3 Simple ways Dilmah Chais can enhance your
guest experience:

1.
Chai Action Station at
Breakfast Buffets.

2.
Lounge Menu – Pair it with
cookies and other goodies at your lobby lounge.

3.
Welcome Drink – A warm chai is the
best kind of welcome during winter!

http://bit.ly/2yeOwOj

Write to us at hospitality@dilmahtea.com
for a one-to-one chat on adding personalised chais into your Christmas menu.

Have a #teainspired Christmas!

FeedThePlanet News Press Releases

Ten Stories About Food Waste – Electrolux invites to change bad habits

Post author By France
Post date December 17, 2017

December 2017: One-third
of all the food the world produces ends up in the bin.* Some 70% of our
business is related to food, and we feel we must engage in this global issue.
With this documentary, Electrolux brings together key food experts weighing on
the present and the future of sustainable food choices.

“Feeding the world’s
growing population sustainably is one of the greatest challenges of our time.
We believe Electrolux, as a world-leader in kitchen appliances, has a
responsibility and opportunity to contribute on issues related to cooking and
food consumption,” says Jonas Samuelson, Electrolux CEO.

“With this documentary,
we seek to provide a platform for different informed perspectives while also
enticing the world to make more sustainable choices when it comes to food. We
want to inspire people to reconsider where food comes from, how we consume it,
and why we should enjoy every ingredient on the plate,” says Henrik Sundström,
VP Sustainability Affairs.

The
documentary, consisting of 10 chapters, has been created as part of the Group’s
community support efforts to inspire sustainable food consumption and cooking
habits among consumers and professionals. It brings together some of the
biggest names in food, such as star chef Dan Barber, urban-farming pioneer
Anastasia Cole Plakias, and food-tech specialist Johan Jörgensen, to weigh in
on the state of food – from freezers and bycatch to bite-sized solutions and
global challenges.

Electrolux
launched its food-centered community support approach last year,
initiating the Electrolux Food Foundation and
launching the Feed the Planet partnership to
fulfill the objectives. Several local and two global projects are now active
through this partnership between Worldchefs, Electrolux and AIESEC.

* The Food and Agriculture Organization (FAO) – Key facts
on food loss and waste you should know

Ten Stories About Food Waste – See the
videos

o
Chapter 1 – “A Rotten
system”

o
Chapter 2 – “Wasteland”

o
Chapter 3 – “A Return to Our
Roots”

o
Chapter 4 – “Goodbye Menue”

o
Chapter 5 – “Fed from Your
Freezer”

o
Chapter 6 – “Food Fit for
You”

o
Chapter 7 – “By Catch”

o
Chapter 8 – “Tech to the
Rescue”

o
Chapter 9 – My Problem, Your
Problem

o
Chapter 10 – Hopes And Dreams

Reprinted from Electrolux: http://www.electroluxgroup.com/en/ten-stories-about-food-waste-documentary-invites-to-change-24210/

News Press Releases

Wales to consider bidding for global event after European conference success!

Post author By France
Post date December 14, 2017

Wales
made such a success of hosting a major
European chefs’ conference at the weekend that the nation is to consider
bidding for a global event in the future.

The Culinary Association of Wales (CAW) hosted delegates
from 20 countries at the World Association of Chefs’ Societies (WACS) European
conference at the Celtic Manor Resort on Sunday and Monday with support from
the Welsh Government and Visit Wales.

Arwyn
Watkins, CAW president, said it was a huge honour to welcome the conference to
Wales and referred to the £83.7 million project at the Celtic Manor Resort to
build an international convention centre, which would be open in 2019. The
centre, which will be delivered and managed by a joint venture company owned by
the resort and the Welsh Government, will be able to cater for banquets with up
to 3,500 guests.

“The
Celtic Manor Resort would like the Culinary Association of Wales to consider, in
the future, hosting the WorldChefs congress, possibly in 2022 or 2024,” he told
delegates. “It is something that we are seriously considering, but would rely
on your support.”

He
said the European conference, which had been planned for two years, had made a
very big impression on the visiting chefs and he was delighted by the positive
feedback he had received.

The
CAW had set out to show the important partnership between chefs and the food
and drink supply chain in Wales whilst also exposing the European delegates to
Welsh culture. “It just goes to show what you can achieve when you work hand in
hand with producers,” he added.

A
Welsh food and drink showcase was displayed throughout the conference with a
team of staff representing the producers available to answer questions and
provide samples.

Michael
Bates, the Celtic Manor Resort’s executive chef, prepared an eye-catching
selection of food for lunch and a dinner celebrating the best of Welsh
ingredients when Llantrisant Male Voice Choir entertained the guests.

Dragan
Unic, from Sweden, WACS’ continental director for Northern Europe, declared:
“This is one of the best conferences that we have ever held. I know all the
guys (delegates) really appreciated it as well.

“I
think the lunch on Sunday was the best we have ever had and the dinner was also
great. The venue is magnificent.”

Miroslav
Lubek, from the Czech Republic and Domenico Maggi, from Italy, the continental
directors for Central and Southern Europe respectively, also praised the Welsh
hospitality and venue. “The conference was fantastic and the people here are
super,” said Mr Lubek.

Mr
Maggi, whose wife is Welsh, said: “I would like to congratulate the Chefs
Association of Wales because they have put on an event of the highest standard
with great attention to detail.

“The
food was brilliant and this makes me very proud because I feel half Welsh. The
conference shows that well organised small countries can do an even better job
than big countries.

“I
think being a small country sometimes allows you to create a team spirit of
collaboration and that shone out with everything that was done for this
conference. It was really fantastic and an example for others to follow.”

Brian
Cotterill, British Culinary Federation life president, was also impressed.
“Congratulations to the Culinary Association of Wales on organising a great
conference,” he said. “They have done a splendid job, which is very much
appreciated.”

Speakers
included Keith Smyton, head of the Welsh Government’s food division, who
represented Wales’ Cabinet Secretary for
Environment and Rural Affairs Lesley Griffiths.

He said the food and drink sector in Wales employs 223,000 people,
contributes £17 billion a year to the economy and is more than half way towards
achieving the Welsh Government’s target of 30% growth or an extra £7 billion by
2020.

Details were revealed at the conference of the WACS Global Chefs
Challenge to be held in Prague from October 6-8. Wales will be represented by
Simon Crockford from the Celtic Manor Resort, who became National Chef of Wales
champion earlier this year.

He will be joined in Prague by Junior Chef of Wales Steffan Davies fromGidleigh Park, Exeter, who will compete in the Hans Bueschkens Young Chefs Challenge. They will each
be allowed to a commis chef and the CAW will be invited to nominate a judge for
the competitions jury.

Both competitions will challenge chefs to prepare three courses for six
people, with a starter based on seabass and scallops, the main course based on
veal loin and fois gras and dessert comprising one baked item, chocolate and
fruit. The only difference between the competitions is that the dessert for the
Young Chefs Challenge must include an element with 40 per cent chocolate, fruit
and sauce.

Delegates were encouraged to support the Nestle-sponsored International
Chefs Day on October 20, which will see chefs around the world work with
children on the theme ‘Superheroes’ to promote
healthy eating.

At
a time when politicians are locked in debate about a hard or soft Brexit as the
UK negotiates its exit from the European Union, Mr Watkins said the conference
could not have come at a better time for Welsh food and drink producers.

“Any
opportunity Wales gets to speak to our European counterparts has got to be
advantageous,” he said. “It’s important to keep the dialogue open during the
Brexit negotiations.

“The
more that we can get chefs’ leaders from across Europe to recognise the quality
of food and drink from Wales, the better chance we have of keeping that supply
line alive in the future.

“A
lot of countries represented at the conference are not members of the European
Union and are therefore likely to be targets for future trade agreements.”

Picture
caption:

Culinary
Association of Wales president Arwyn Watkins (front right) with WACS
continental directors Domenico Maggi, Dragan
Unic and Miroslav Lubek with delegates at the
European Chefs Conference at the Celtic Manor Resort.

Culinary
Association of Wales president Arwyn Watkins (left) with WACS continental
directors (from left) Domenico Maggi, Dragan
Unic and Miroslav Lubek at the European Chefs
Conference at the Celtic Manor Resort.

Delegates
with their country’s flags during the European Chefs Conference at the Celtic
Manor Resort.

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 Worldchefs Without Borders

North Rakhine – International Day of Persons with Disability,- Myanmar An initiative of MCA-WCWB – Dr Peter Sieg & Interplast Team Germany..

Post author By France
Post date December 14, 2017

During the days of International Day of Persons with Disability ( 3.12.17 ), MCA-WCWB

and German Interplast partly funded by Laguna Lodge – ECO Hotel, Ngapali Beach, —-

many North Rakhine people could for the first time eat normal with operated cleft lip or

pallet, look without meningoncele or a neck tumor, walk again after burns, had the Thyroid

operated, fingers which since birth grew together – separated, a nose the 5th step reconstructed

with two more OP s to come, can now now close the mouth and move the neck again after

a fire burnt a child years ago, or closed a moth which was since birth far to wide open…..

With the permission of Union & Rakhine State Government s and Ministry of Health all German

specialist Drs around Dr Dr Peter Sieg worked officially with Temporary Myanmar Drs license.

German Interplast this year 2017 already the 4 th team to Myanmar with round 460 patients

free of charge operated,— 3 more teams are arranged for early 2018 for Lashio, Loikaw and

Tachilake with Dr Heinz Schoeneich – Interplast Muenich.

The Rakhine State Government donated 5 million Kyat ( near to 4500 $ US ) to the mission for

food supply to the over 250 patients which came mostly from near Bangladesh Border – Maungdaw

District where ugly events were also responsible for the several burns patients. Shelter with social

Rakhine Free Society and Alodawpye Social Society in Sittwe by U Pinya Sota Seyadaw. Sittwe

volunteers shuttled the Patients between the medical shelter camps and the State Hospital.

Sustainability grants long term solutions – MCA-WCWB

Special among all the cases was the small Hindu Girl from Maungdaw, Ma Nu Nu with which took

with her charm all the attraction to her. So another small girl since years a football big ball on the neck

was removed in 1,5 hours. Round 20 Rakhine ladies felt happy to be free from the big thyroid part.

Many patients we could clear see came the second time, in 2015 cleft lip operated and this time

the cleft pallet all by the same Interplast Germany teams – a sustainable mission through Myanmar

Chefs Association and World Chefs Without Borders as the ground handler…

Mg Kyi Hla the 2 acre farmer from North Rakhine had his 5th operation in 3 years, when an insect bite

and traditional medical treatment destroyed half of his face and nose, lip reconstruction, reconstruction

of gum and this time the pre arrangements for the final OP the new nose which will be in 2018,—we

will care and have Mg Kyi Hla again for the final face reconstruction….

Thank you to the all Dr Peter Sieg team of German Interplast which all take their annual leave for free of

charge operations, live changing and often giving back the dignity to the rural area people of Myanmar

which would be usually unthinkable for all of them with the present still Myanmar health system,- a country

in transition and specially Rakhine always pushed back to history by small groups of individuals which let ‘

Rakhine never escape from being the poorest State in Myanmar. NOT fair to the all people living in Rakhine

State,— often already for monetary and geo strategic issues. A future Singapore in the growing…a danger

to all people without voice and without assets.

Thanks to the Union & Rakhine Government for the since 21 years now annual working permits to legalize

and make the work possible,- thanks to all volunteers,—I believe this Interplast Germany mission around the

3.12.2017 was a great initiative to the International Day of Persons with Disability in North Rakhine – Myanmar.

Myanmar Chefs Association, World Chefs Without Borders & Laguna Lodge – ECO Hotel Ngapali Beach are

more than happy to be a small part and will do it again the next teams packing the boxes already. So also special

thanks to the Guests – Tourists at Laguna Lodge – Ngapali which through their free ECO Fund contribution have

a big part in the success of such a mission. Next to Anesthetic Dr Ulrike ( which plans already to come back to bring another

thyroid specialist to Sittwe – Prof Goretzki from Germany also Dr Soeren Knudsen from Denmark joined the team to Sittwe,- the 7th team MCA-WCWB arranged in 4 years since 2013 with over 800 free of charge operated poor North Rakhine people, much more to do,- as the region around the Bangladesh Border, Maungtaw – Bothitaung with usually 1 million people has at least 2500 to 3000 cleft lip or pallet patients next to all the other issues which makes a Human person disabled. — time to get to work and plan again and help the people in North Rakhine as International Drs in Rakhine,- Not look back, not blame come and help pro active. It can not be the solution that as this time a fast majority of poor people must travel from far and bad infrastructure Maungdaw and Bothitaung at Bangladesh Border to Sittwe and Drs medical treatment — medical Drs and specialist Drs must travel and work where poor people live.

Company / Partner News Press Releases

Worldchefs gains tasty, healthy and decorative new partner in Koppert Cress

Post author By France
Post date December 14, 2017

DECEMBER 2017: Koppert Cress, purveyor of a range of fine microgreens, has recently
been named Official Partner of Worldchefs, Official Product Sponsor of
Worldchefs Global Competitions, and Official Sponsor of Worldchefs Congress
& Expo 2018: Asia on a Plate.

“Koppert Cress is based in a small town in
the heart of the Netherlands, but known internationally for their superior
products, chosen by our chefs for taste, health benefits and decorative
appeal,” said Thomas Gugler, Worldchefs President. “We are delighted to bring
them on board as Official Partner and look forward to collaborating over the
coming months.”

As part of the partnership agreement, Koppert
Cress products are to be mandatory ingredients in the Global Chefs Challenge
Competition Series, taking place July 12 – 14 as part of Worldchefs Congress
& Expo. Chefs selected in rigorous semi-finals across the globe will
compete in the categories of Global Chefs, Global Pastry Chefs and Global Young
Chefs. Register today to catch all the competition action live at www.worldchefs2018.org.

“The Global Chefs Challenge represents the
highest global standards in the world of culinary competitions. We are proud to
be a part of this prestigious event, and to have the chance to work closely
with Worldchefs as a global authority on food,” said Marc Bonsmann, Koppert
Cress.

For more information about Koppert Cress,
please visit: www.koppertcress.com

WORLDCHEFS Social Media: Facebook
@wacsworldchefs | Instagram @worldchefs | Twitter @WACSworldchefs

KOPPERT CRESS Social Media: Facebook
KoppertCress | Instagram @koppertcress | Twitter @koppertcress | YouTube
Koppert Cress

About Worldchefs

Worldchefs is a thriving global
network of more than 100 chefs associations, representing professional chefs at
all levels and across all areas of expertise worldwide. Founded in1928 at the
Sorbonne in Paris with the venerable August Escoffier as Honorary President,
Worldchefs is a global authority on food. Worldchefs establishes impact through
leadership and action in three core areas: education – includes our
landmark Recognition of Quality Culinary Education program, ongoing
professional development & training, and the world’s first global culinary
certification; events & competition – Worldchefs provides a gateway
to global events and hosts the landmark biennial Worldchefs Congress &
Expo, home to the Global Chefs Challenge where the world’s best chefs meet to
compete; and Feed the Planet – delivers humanitarian and sustainability
initiatives which create better lives, better food and better futures across
the planet.

www.worldchefs.org

CONTACT

Andrea Petruzella

PR & Marketing Manager, Worldchefs
andreamarie@worldchefs.org
mobile + 33 (0) 6 37 66 50 99

mobile + 33 (0) 6 37 66 50 99

Marketing Communications, Koppert Cress
michiel@koppertcress.com
mobile +31 (0) 6 12 30 79 79

About Koppert Cress

Koppert Cress is on a
never-ending quest to find natural, innovative ingredients that chefs can use
to intensify the taste, scent or presentation of their dishes. A huge
international network of biologists, plant experts and gastronomists support a
steady stream of products, that meet the ever higher culinary demands of
restaurants around the world.
www.koppertcress.com

CONTACT

Michiel van der Spek

News

Worldchefs Regional Semi Final for Africa and Middle East – Hans Bueschkens Young Chefs Challenge 2017

Post author By France
Post date December 4, 2017

December 2017, Egypt: The selection of the representative to represent Africa and Middle East took place during HACE in Cairo Egypt

We are happy to announce that the winner of the competition is Chef Mahmoud Korany from Egypt who will represent the region in Malaysia during the Congress 2018.

The top three places went to:

1^st place Mahmoud Korany Egypt

2^nd place Ryan Chinnappen South Africa

3^rd place Aprian Herlambang United Arab Emirates

The competition saw chefs from Egypt, South Africa, United Arab Emirates, Jordon and Qatar take place.

Abdalrahman Ayyad Al Halabieh Jordan

Mahmoud Korany Egypt

Ryan Chinnappen South Africa

Aprian Herlambang United Arab Emirates

Mustafa Bulut Qatar

News Press Releases Worldchefs Without Borders

World Chefs Without Borders Launches Myanmar Tour for Humanity

Post author By France
Post date November 29, 2017

PARIS, November 29, 2017: World Chefs Without Borders (WCWB) announced today that on the 10th Anniversary since Cyclone Nargis, 100 Chefs from the World Association of Chefs Societies (WORLDCHEFS) will travel to Myanmar at their own expense to raise funds for those in need.

Passionate Chefs will unite with the Myanmar Chefs Association myanmarchefs.com and cook for zero hunger, in a world where humanity must come first. Chefs will also use their skills and dedication to raise awareness of those lacking sufficient resources for their communities and families.

WCWB Chairman, Willment Leong stated “Hunger should not be tolerated and the basic necessities of life must be provided to those who need our help. We will join together in Myanmar for We Are Chefs, We Have No Borders!”

Myanmar events will take place from June 9 to 13, 2018 and will include a Ground Cook Off preparing 5,000 meals, a Boat Cook Off preparing 5,000 Meals, assembling 10,000 relief packs, and a VIP Gala Dinner for 200 guests. All funds raised will go towards the Myanmar humanity aid and relief initiative.

ABOUT CYCLONE NARGIS – A HISTORICAL DISASTER

Extremely severe cyclonic storm Nargis, also known as Cyclone Nargis, caused the worst natural disaster in the recorded history of Myanmar in May 2008. The destruction was catastrophic with at least 138,000 fatalities. Damage was estimated over K62,988,000,000, making it the most devastating cyclone ever recorded in this basin. Myanmar and its people are still struggling to recover its effect.

ABOUT WORLD CHEFS WITHOUT BORDERS

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by 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. Chef Ambassadors also coordinate events to grow awareness and/or raise funds for WCWB.

Visit: worldchefswithoutborders.org

ABOUT WORLDCHEFS

The World Association of Chefs' Societies (WORLDCHEFS) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education and professional development of our international membership, through skills-building and competitions, and through sustainability and humanitarian initiatives. As an authority and opinion leader on food, WORLDCHEFS represents a global voice on all issues related to the culinary profession.

Visit: worldchefs.org

CONTACT:

Willment Leong, WCWB Chairman

wcwb@worldchefs.org

FeedThePlanet News Press Releases

Feed the Planet: Empowering people through culinary skills in Curitiba

Post author By France
Post date November 28, 2017

PARIS, 2017: Worldchefs is honoured to announce a proud milestone; Feed the Planet’s empowering people through culinary education project in Curitiba, Brazil graduated its first class on November 13, 2017!

The program graduated 21 students, mainly unemployed single mothers. The curriculum was designed by Worldchefs to teach culinary skills, in order to help students find work in professional kitchens and provide for themselves and their families. The curriculum also aims to raise awareness about sustainable culinary practices such as zero food waste.

This first-of-it’s-kind Feed the Planet project is run in partnership between Worldchefs, Electrolux and AIESEC. Curitiba was the pilot project; the next wave of culinary education for empowerment courses will begin in early 2018. The goal is then to replicate this project in other regions in years to come.

Each training course lasts 10 weeks and includes 40 days of lessons. The curriculum is delivered by chefs who generously donated their time to train the students. When selecting participants, priority is given to single mothers struggling to get a job. Some places were reserved for unemployed relatives of Electrolux employees.

Worldchefs President, Thomas Gugler said, “As a global chef’s organization, we are committed to sharing our knowledge, resources and network to make this project a success. We know it will make a huge difference.”

Malin Ekefalk, Electrolux Director Social Responsibility said: “This project is showcasing how the sum is bigger than the parts in the Feed the Planet partnership – together we can make great things happen! Now we want to build on this and replicate in other places.”

A partnership in action

This project, which began development in early 2017, is a true collaborative effort.

Worldchefs has developed the curriculum and chefs are donating their time to train the students, Electrolux supplied a specifically designed educational kitchen in Curitiba, and AIESEC provided support. Sodexo offered cleaning services and food, and FAS, a local non-profit, selected the participants and helped with the training.

Cosimo Scarano, Electrolux Project Coordinator and AIESEC intern, said, “The skills we teach the students will last them their entire lives. The goal is to help them have a better quality of life and find employment.”

About Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals, and to support people in need through emergency relief, food poverty alleviation, and education. Founded by WORLDCHEFS, it is run in partnership with Electrolux and AIESEC.

About Worldchefs

The World Association of Chefs' Societies, or Worldchefs, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs.

Today, this global body has 100 official chefs associations as members that represent professional chefs worldwide. The biennial congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 82-year history.

“Worldchefs, the global authority on food”

CONTACT
Andie Petruzella

PR & Marketing Manager

andreamarie@worldchefs.org

Company / Partner News

Dilmah Always Teatime Challenge – Christmas Edition

Post author By France
Post date November 27, 2017

November 2017: Dilmah Always Teatime Challenge – Christmas Edition

Teatime reimagined for moments in the morning, afternoon and evening.

Teatime isn’t a single occasion, it’s a series of tea inspired moments in the morning, afternoon and evening. This Christmas, Dilmah challenges contestants of any age or profession to create a 21st Century Christmas Teatime for moments in the Morning, Afternoon or Evening. In return, prizes worth over $1500 will reward the most creative lovers of tea with everything from a year’s supply of tea to personalised teatime treasures.

How to Enter:

Upload a Christmas themed video or picture of an original, 21st Century: Iced Tea, Tea Mocktail or Cocktail, Tea Inspired Food, or Tea & Food Pairing you’ve created yourself using at least 1 Dilmah tea.
Add the recipe, rationale and personal story behind your creation with the relevant time of the day (morning, afternoon or evening).
Share your entry on social media with the hashtags #Dilmah #teainspired #AlwaysTeatimeChristmas

Enter now: http://bit.ly/2AjqRlm

Write to us at hospitality@dilmahtea.com for more information.

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

Subscribe

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED