Category: News

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

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

For that
special day, we are sharing with you our magic: the very
famous “????” (Herring
under a fur coat)!

STORY

“SHOUBA” translates to “HERRING UNDER A FUR COAT” for short. It is a much-loved
Russian meal popular during Theophany. “SHOUBA” is a warm
winter fur coat worn in Russia for hundreds of years. Herring Under a Fur
Coat consists of layered potato, herring, carrots, beets, mayonnaise and
grated egg which makes the dish look like it’s covering the herring by a bright
purple fur coat.

RECIPE

Serves: 6 | Preparation: 1 hour | Cook: 20 minutes

INGREDIENTS

• 2 large
  beetroots
• 3 potatoes
• 3 carrots
• 350g salted
  herring fillets, diced
• 1 onion,
  diced
• 200g
  mayonnaise, or to taste
• 3 hard
  boiled eggs, peeled and grated

METHOD

• Place unpeeled beetroots in a
  saucepan and cover with water. Bring to the boil. Boil beetroots for 45 to
  50 minutes, or until they can be easily pierced with fork. Drain, cover
  with cold water from the tap, and let stand 15 minutes to cool.
• Meanwhile, place unpeeled potatoes and
  carrots in a separate pan. Bring to the boil. Boil for 20 minutes, or
  until softened and the potatoes and carrots can be easily pierced with
  fork. Let cool.
• Spread diced herring evenly on the bottom
  of a salad dish or mold. Top with the diced onion. Spread mayonnaise on
  top in a thin layer.
• Once cool, peel and grate the potatoes,
  carrots and beetroot, keeping them separated.
• Layer the potatoes on top of the onion.
  Spread with a thin layer of mayonnaise. Top with the grated carrot, then
  another layer of mayonnaise. Next add a layer of grated egg, then
  mayonnaise. Finally, top with the beetroot and then a final thin layer of
  mayonnaise.
• Cover salad with cling film, then chill in
  the fridge for a minimum of 2 hours.