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Category: News

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News

Worldchefs Honours Fiji Chefs Association President Reddy

REPRINTED FROM THE FIJI SUN ONLINE

JULY, 2017: World Association of Chefs Society’s president Thomas Gugler said Fiji, Guam, Samoa, Vanuatu and Cook Islands were very important to the organisation.

World Association of Chefs Society president Thomas Gugler has honoured Fiji Chefs Association president Davendra Reddy with a Medal of Merit.

“I do this kind of appreciation around the world for the people who are trying their utmost best to support the trade,” Mr Gugler said. “Fiji was never on the map in regards to getting officially recognised for their efforts and what they are doing,” he said.

Mr Gugler, the first president of the society to visit Fiji since its formation in 1928 in France, presented the medal to Mr Reddy at the Rhum-Ba at Port Denarau in Nadi on Sunday. “We are a big organisation and my intention to be in Fiji as to the see the entire Pacific Rim because in the past, call it the last 80 years never ever the president of the World Chef Organisation has visited the region.”

He said countries such as Fiji, Guam, Samoa, Vanuatu and Cook Islands were very important to the organisation. “Even though they are very far off they have to be treated equally and respected. For me it is very great opportunity to see on hand, life on how the people are thinking and to understand the cultures, to see what their needs are. As a world organisation how can we support them in a professional way, in order to get a quiet quick and fast understanding of their needs.”

Mr Reddy, who is also the Training Officer at the National Training Productivity Centre (NTPC), was honoured with the medal.

Mr Reddy said: “This is a moment that I cannot actually describe, that is beyond my thoughts and wishes but I feel the highest I got in the two years of presidency.” He said if local chefs perform better, hopefully, more medals would be coming to Fiji. “Our focus is more into developing training and will start with grassroots on the young chefs training and development system so they come to the level to enter the industry and be accepted,” he said. “There is a lot we have come to and there is more to do.”

Edited by Rusiate Mataika Feedback: waisean@fijisun.com.fj

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News Press Releases

A Grand Event of Chinese Culinary Education

ShanDong International Culinary Arts Education Summit Will Be Held in Shandong Province

On July 28, 2017, the 2017 World Skills China Cooking Category Experts Report & International Culinary Arts Education Summit will be held in Shandong City Service Technician College. Ministry Human Resources and Social Security Department of Shandong Province will host the event, while Shandong City Service Technician College will be the organizer.

Organization leaders of Ministry of Human Resources and Social Security, the Human Resources and Social Security Department of Shandong Province, the WorldChefs, the Famous Chefs Special Committee of China Cuisine Association, the International Food Committee, the Shanghai Restaurant and Cuisine Association and Yantai Cuisine Association will attend the summit. Together with representatives from the well-known food and beverage brands and staff from the college, the approximate summit participants number reaches 300 people.

The summit’s theme is Culinary Progress to Mastery. The event will focus on two sub-topics, which are experts report on World Skills Cooking Category and the sustainable development of Chinese culinary education. Other activities such as the opening ceremony of Clinton Zhu’s National Master Skill Center, the countdown ceremony of the World Skills Competition Cooking Category, as well as signing MOU ceremony of WorldChefs global certification project, will be in the event.

World Skills competitor selection is not only a competition, but also a training. The summit will improve the college’s understanding and knowledge of culinary education as well as the professional skills of the students involved by discussing the experience of how the college student Di Qu successfully selected into World Skills Competition.

 

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News Press Releases

American Culinary Federation Announces National Award Winners, Top Culinary Trends and New Board of Directors

St. Augustine, Fla., July 20, 2017—The American Culinary Federation, Inc. (ACF), the premier professional chefs’ organization in North America, conferred its highest awards on chefs and students, explored culinary innovations and trends and inducted its new board of directors during Cook. Craft. Create. ACF National Convention & Show at Disney’s Coronado Springs Resort, Orlando, July 9–13, 2017.

American Culinary Federation Presents National Awards

 The winners of ACF Regional Culinary Salons competed for the national title in their respective categories during Cook. Craft. Create. and demonstrated their culinary skills, knowledge and commitment to the craft. The ACF national competition award winners are:

U.S.A.’s Chef of the Year™

Drew Garms, executive chef, The Everglades Club, Palm Beach, Florida, ACF Palm Beach County Chefs Association

ACF Pastry Chef of the Year, sponsored by Plugrá® European Style Butter

Dan Boman, CEPC, chef instructor, Art Institute of Phoenix, Arizona, ACF Chefs Association of Arizona, Inc.

ACF Chef Educator of the Year

Costa Magoulas, CEC, CCE, CCA, AAC,Dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, ACF Central Florida Chapter

ACF Student Chef of the Year

Madeline Black, student, Utah Valley University Culinary Arts Institute, Orem Utah, ACF Beehive Chefs Chapter Inc.

 ACF Student Team National Championship, sponsored by Vitamix® Corporation

ACF Chefs de Cuisine Association of St. Louis Inc. Student Team:  Nick Norton, Sean Pham, Tim Polacek, Derek Kaliszewski, CC; and Nick Wenz

Coaches: Brian Bernstein and Scott Scheible 

 Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and Vitamix® Corporation

Kendall College:  Nikhil Bendre, CC; Brandy Freberg; Benton Givens; and Joshua Ludwig 

Coaches: Wook Kang, CEC, and Nelia Salvi, CC

For a full list of award recipients, visit wearechefs.com/2017/07/19/the-2017-american-culinary-federation-award-winners/.

Top Culinary Trends Explored at Cook. Craft. Create.

The ACF National Convention & Show offered more than 1,100 chefs, cooks, students, industry professionals and culinary enthusiasts an opportunity to investigate culinary frontiers that will influence innovation in the foodservice industry. Here are the top five culinary trends: 

  1. Pop-up restaurants: In an increasingly competitive industry, pop-ups offer entrepreneurial chefs an opportunity to create innovative dining experiences, develop a following and more quickly turn a profit.
  1. Insects as cuisine: Insects have a robust history as a plentiful food source, as well as a bright future with adventurous diners. Crickets, ants and grubs are sustainable protein alternatives and flavor enhancers in food and craft cocktail creations.
  1. Modern plating: As diners continue to seek inventive and engaging culinary experiences, one tool in a chef’s arsenal is modern plating, using tools such as paintbrushes, record turntables and edible inks.
  1. Sustainably sourced ingredients: Sourcing sustainable ingredients and working with local farmers and purveyors can lead to better outcomes for the environment, business owners and today’s modern diners.
  1. “Trash fish”: Underutilized and lesser species of seafood, like lionfish and squirrelfish, can offer chefs new culinary possibilities and entice diners with the promise of meals that are as sustainable as they are delicious.  

Industry-leading presenters explored these top trends in depth, including Theodore Kozerski, co-founder, Detroit Ento; Carlos Villanueva, executive chef, Cloud Catering; Matthew Wadiak, chief operating officer, Blue Apron; and Norman Van Aken, owner, Norman’s.

American Culinary Federation Announces New Board of Directors

ACF installed national officers for the 2017-2019 term. The national officers will serve as the organization’s governing body on ACF’s board of directors and will oversee the Federation and its subsidiaries, working with ACF national office staff to guide the organization’s growth.  

“We are at a pivotal point in our organization with the introduction of a new board of directors,” said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC. “We will work together to ensure that ACF’s mission remains relevant for today’s professionals while demonstrating the standard of excellence in everything that we do. My personal commitment is to continue to improve ACF for the next generation.”

National officers for 2017-2019 are:

  • President: Stafford T. DeCambra, CEC, CCE, CCA, AAC, global culinary consultant, Atmore, Alabama
  • Immediate Past President: Thomas Macrina, CEC, CCA, AAC, Food Fanatics™ Chef, US Foods, Philadelphia, Pennsylvania
  • Secretary: Kyle Richardson, CEC, CCE, AAC, professor, culinary arts, Joliet Junior College, Joliet, Illinois
  • Treasurer: Christopher F. Donato, CEC, AAC, corporate executive chef, Nestle Professional, Solon, Ohio
  • Vice President, Central Region: Brian Hardy, CEC, CCA, AAC, executive chef/director of foodservice, The Gatesworth, Ballwin, Missouri
  • Vice President, Northeast Region: Christopher Neary, CEC, CCA, AAC, corporate executive chef, J Kings Food Service Professionals, East Rockaway, New York
  • Vice President, Southeast Region: Kimberly Brock Brown, CEPC, CCA, AAC, executive chef, Culinary Concepts, LLC, Charleston, South Carolina
  • Vice President, Western Region: Carlton Brooks, CEPC, CCE, AAC, retired, Mesa, Arizona
  • American Academy of Chefs Chair: Mark Wright, CEC, AAC, chair, hospitality management department, Erie Community College, Buffalo, New York 

For more information about ACF, visit www.acfchefs.org. Photos and interview opportunities with industry experts available upon request.

# # #  

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook, Instagram and Twitter.

 

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News Press Releases

25th IKA/Culinary Olympics 2020 moving to Stuttgart – a step into the future

Frankfurt/Main, 18th July 2017: IKA/Culinary Olympics are moving to Stuttgart. Starting in 2020, the world’s culinary summit will take place at the Stuttgart Fairgrounds. The largest exhibition of culinary art in the world will be organised in conjunction with the Intergastra trade show.
 
The organisers of the event, the German Chefs’ Association (VKD) and the Stuttgart Fairgrounds, are pleased to announce that the 25th edition of the IKA/Culinary Olympics will take a new format, opening its doors at the same time as the Intergastra in Stuttgart.
 
 
According to VKD’s President, Andreas Becker, this change of location is a “step into the future”. “Stuttgart offers us the opportunity to present the IKA/Culinary Olympics better on an international level”, he explains. With approximately 100,000 Intergastra visitors, the association will be able to reach a much larger professional audience.
 
In Stuttgart, over 2,000 chefs from more than 50 nations will participate in the world’s largest culinary competition. The national teams want to present pioneering culinary trends and win culinary Olympic gold medals. The Culinary Olympics offer chefs an ideal platform to showcase their skills. “It also helps to forge a positive image of the culinary profession”, underlines Andreas Becker. Amongst chefs, the IKA/Culinary Olympics are an internationally renowned event.
 
Fritz Engelhardt, President of the Dehoga Association in Baden-Württemberg, is delighted about the change of location. “A long-term move of the IKA/Culinary Olympics to Stuttgart is beneficial to the gastronomic industry as such and all parties involved”. Intergastra, one of Europe’s most important professional trade shows for gastronomic outlets, hotels, and other hospitality service providers.
 
FOR MORE INFORMATION
Steinlestraße 32
60596 Frankfurt
Tel.: +49 69 630006-11
Mobil: +49 151 17412274
Fax: +49 69 630006-10
E-Mail: felizitas.laun@vkd.com
www.vkd.com
 
 
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News Press Releases

The recipe for sustainable cooking

[REPRINTED COURTESY OF ELECTROLUX, JULY 2017]

To make a dent in all the food wasted around the globe and its substantial environmental footprint, the Electrolux Food Foundation supports a global project to change behavior, one chef at a time.

Approximately 4-10% of food purchased by restaurants is wasted before it even reaches consumers (source: http://www.sustainabletable.org/5664/food-waste). There are a number of reasons for this, including oversized portions.

Not only do restaurants use and waste great amounts of food, but they also consume a lot of energy and water. By educating chefs, the Sustainability Curriculum developed by Worldchefs and supported by the Electrolux Food Foundation aims at helping the food-service industry to become more sustainable.

 The future starts now

“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.

“The sustainability curriculum was created to help address this reality, to educate students and professionals on how to make sound food sustainability decisions and empower them to lead change across the globe. Sustainability is a defining issue of our time, and as a global authority on food, reducing the negative impact of culinary practices is a core mission for Worldchefs.”

“This is a global project that we believe encourages chefs to use the world’s resources in a more sustainable way,” says Henrik Sundström, Electrolux VP Sustainability Affairs.

Pilot completed last year

Last year the curriculum was piloted in four schools in South Africa, Costa Rica, Ireland and United Arab Emirates. Schools in Egypt, Canada, Italy and India are interested in adapting the curriculum, and the number of interested schools and countries is expected to grow this year.

“Now the focus lies on getting the pilot programs to insert the curriculum into their culinary programs. We’re working with national chef societies to get the curriculum into their meetings as trainings,” says Chris Koetke, VP – Category Management, Culinary Arts at Laureate Network Office and member of Worldchefs.

The change won’t happen overnight, but as one participant in the pilot project said: “We now understand the need to be sustainable, and we understand that the planet needs to improve food production systems.”  

FOR MORE INFORMATION Malin Ekefalk, Electrolux

 

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News Press Releases

Worldchefs Youth Ambassador and Fiji Minister support healthy chefs competition

FIJI, JULY 2017: School chefs event gave a great opportunity for our young people to learn the skills needed to prepare healthy and nutritious meals. Talks are underway to take the School Chef Challenge to another level.

Minister for Health and Medical Services Rosy Akbar said we needed to take it to the divisional and national level. Ms Akbar gave the closing address at the end of the event at the Outrigger Fiji Beach Resort on the Coral Coast.

The two-day competition involved 16 schools and 180 students.

“The Ministry is very serious to trade this event, partner with Outrigger to take the event out to the divisional participation,” she said.

She said they needed to take the message there for more student, parental and community participation.

She added the event gave great opportunity for our young people to learn the skills needed to prepare healthy and nutritious meals.

She applauded the resort and other partners for their effort to stage this event.

It offered young people an insight into the tourism industry.

“This wonderful event has such great potential to benefit the health and well-being of everyone.

“Let us not underestimate the part that our children and young people can play and need to play, in the fight against NCDs,” she said.

Resort manager Russell Blaik said the event was a success both educationally and for fun.

“We are impressed with the initiative to see it as a semi-national level event with 16 schools this year,” he said.

“We are talking with the Minister to take the event to the national with zonal competitions before the grand final at a later stage.”

World Chefs Association Youth Development co-ordinator Sarah Kymbrekos was impressed with the skills of the aspiring chefs who competed at the event.

“It has been very good, I am happy with it and there have been a lot of new talents coming through,” she said.

“The creativity was a class act and the use of the local ingredients with the theme being SOS – no salt, oil and sugar.

This was Ms Kymbrekos first time to be part of the school chef competition but has been part of the national salon culinary competition in previous years.

She was a former president of the Vanuatu Chefs Association before she joined the World Chefs.

Also impressed was Blake Haines who is New Zealand young chef ambassador and was among the judges.

Meanwhile, Sigatoka Andhra Sangam College created history to become the second school to win the School Chefs Challenge yesterday.

The Olosara based institution becomes the first to end Cuvu College’s dominance in the event since its inception in 2013.

They scooped Sneh Lata Singh memorial trophy and won $2000 from the Ministry of Health and Medical Services.

AS REPORTED IN THE FIJI SUN:https://fijisun.com.fj/2017/07/16/minister-akbar-sees-school-chef-challenge-becoming-bigger/

Edited by Ranoba Baoa

Feedback:  waisean@fijisun.com.fj

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FeedThePlanet News Press Releases

Feed the Planet Advisory Board collaborate for better food, better life, better future

Paris, France, June 2017:  The first ever meeting of the Feed the Planet Advisory Board was held earlier this month in Stockholm, Sweden. The full-day event brought together partners Electrolux, AIESEC and Worldchefs to discuss past learnings and future plans for the Feed the Planet initiative, which deliver strategies and projects that contribute to securing a sustainable and equitable food future.

“The Feed the Planet program represents a true partnership,” said Thomas Gugler, President Worldchefs and Advisory Board Member, “in that is was born from a shared vision, and will grow by leveraging our mutual core competencies to make a real-world impact. As a global authority on food, Worldchefs must show leadership on some very pertinent defining issues of our time- those of food sustainability, poverty alleviation, and equal opportunities for education.”

The Feed the Planet mission is to inspire better food consumption and cooking habits among consumers and professionals, and to help people in need, or simply to deliver better food, better life and a better future. Launched in September 2016, Feed the Planet started with food waste awareness initiatives in several regions, sustainability education for chefs in four culinary schools and emergency intervention in crisis areas such as in Greece for refugees, in Peru for flood victims, and in Italy for earthquake survivors through World Chefs Without Borders. Another achievement was finalizing the design of a mobile kitchen, to be deployable in emergencies globally.

“As three very different but complementary organizations united by shared values of sustainability and social responsibility we have come far during this period. We look forward to leveraging our learnings, replicating and scaling up the projects,” says Malin Ekefalk, Electrolux Director Social Responsibility.

A series of programs and initiatives are being planned – with some underway already – to deliver on these goals. Projects include for example hosting workshops to promote sustainable practices in the kitchens of chefs and consumers; helping to put better food on the table and providing advice on cooking on a tight budget; serving meals and raising funds for those in need in every corner of the globe; and providing workplace education and emergency relief efforts.

For news and updates, visit us at: https://feedtheplanet.worldchefs.org/

For more photos from this event, visit us on Facebook: https://www.facebook.com/wacsworldchefs/posts/1491304397595439

 

-30-

 

About Feed the Planet

Feed the Planet is a Worldchefs initiative in partnership with Electrolux and AIESEC. 

By leveraging our core competencies, we seek to develop collaborations, strategies and projects that contribute to securing a sustainable food future.

Our goal is to inspire better food consumption and cooking habits among consumers and professionals, maximizing sustainable choices and health while contributing to a reduction of negative impacts.

We are also working towards support people in need – in putting better food on the table, providing advice on cooking on a tight budget, offering workplace education and through emergency relief efforts.

About Worldchefs

World Association of Chefs Societies (“Worldchefs”) is a global network of chefs associations founded in October 1928 at the Sorbonne in Paris, where the venerable Auguste Escoffier was named as first Honorary President. Today, this global body has over 100 official member chefs associations that represent more than 8 millions of professionals worldwide.

WORLDCHEFS is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

 

About Electrolux

Electrolux shapes living for the better by reinventing taste, care and wellbeing experiences, making life more enjoyable and sustainable for millions of people. As a leading global appliance company, we place the consumer at the heart of everything we do. Through our brands, including Electrolux, AEG, Anova, Frigidaire, Westinghouse and Zanussi, we sell more than 60 million household and professional products in more than 150 markets every year. In 2016 Electrolux had sales of SEK 121 billion and employed 55,000 people around the world. For more information go to www.electroluxgroup.com.

 

About AIESEC

AIESEC is the world’s largest youth-led network creating positive impact through personal development and shared global experiences. Our vision: peace and the fulfilment of humankind’s potential. AIESEC develops the leadership potential of youth through experiential learning, volunteer experiences and professional internships, enabling both employers and organisations to connect with a global network of talent.

http://aiesec.org/

 

CONTACT

Andrea Petruzella

PR & Marketing Manager, Worldchefs
andreamarie@worldchefs.org 
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10
www.worldchefs.org

 

Malin Ekefalk

Electrolux Director Social Responsibility


malin.ekefalk@electrolux.com

 

 

 

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News Press Releases

Food Forever, recipes for a healthy planet wins best cookbook

Yantai, China, June 2017: Food Forever, recipes for a healthy planet received the best cookbook of the year award from Gourmand in Yantai, China. As each year Gourmand received thousands of the most marvelous and interesting cookbooks from authors worldwide. Gourmand asked Lars Charas, the author of Food Forever, the books of culinary schools and professionals to give a presentation and formally launch the printed book in China. The Food Forever award is dedicated to the 20 million people suffering from severe malnutrition in Africa and the middle east and of course we hope thousands of students and professionals will use Food Forever to find new ways to make food cultures and systems resilient to challenges ahead.
 
Congratulations to Lars for the leadership and inspiration from everyone at Worldchefs. You can read more about him in the upcoming issue of Worldchefs magazine, coming out in July.
 
As a global authority on food, a core mission for Worldchefs is to drive positive change for the planet through our Feed the Planet program. Better life, better food, better future. Worldchefs Feed the Planet is delighted to recognize chefs who are making a positive difference in the world and the culinary community. To find out more about Feed the Planet visit: http://feedtheplanet.worldchefs.org/
 
 
CONTACT
Andie Petruzella
PR & Marketing, Worldchefs
andreamarie@worldchefs.org
 

 

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Company / Partner News

SUMMER LOVIN’ HAD ME A GLASS…

…of Dilmah iced tea! Brewed fresh or as a Tea Cordial

Freshly Brewed Iced Tea: Iced tea is best when it’s brewed fresh!

3 simple steps and ready to be served in 10mins at your Hotels, Restaurants or Cafes. You can also have it set up for guests to make freshly brewed Iced Tea in their rooms:

  • Brew 2 tea bags of any Dilmah tea for 5 mins in 200ml of water.
  • Remove tea bags, add 4 teaspoons of sugar and stir.
  • Drop 5 big ice cubes into a glass and pour the hot tea over the ice cubes.

 

Iced Tea Cordial: Ready to be served in just 2 mins

Dilmah’s fresh tea concentrate comes in flavours of Mixed Berry, Lemon-Lime, Blackcurrant, Peach & Pear, Classic Black (Un-flavoured Black Tea), and Green Tea with Honey! Perfect for any café, restaurant, hotel or bar to create delicious, tea inspired cocktails and mocktails in minutes!

  1. Dilute with mineral water. (1 part Cordial : 7 parts Water)
  2. Chill and serve. Add ice if required.
  3. Or develop into a tea inspired mocktail or a cocktail

Dilmah Tea Cordial is made from fresh tea, converted into a high quality concentrate within hours of harvesting, retaining freshness and the taste of REAL tea!  The Black tea used to produce the cordials are grown, harvested and processed at our Rilhena family Tea Garden in Ratnapura, in South Central Sri Lanka. It’s the only tea concentrate made from 100% Pure Ceylon, single estate tea!

Click on http://bit.ly/2lOE655 to access Dilmah Mixology Recipe Hub to create your own tea inspired iced teas, mocktails & cocktails this summer!

Email us on hospitality@dilmahtea.com to place your order today!

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Company / Partner News

TEA INSPIRATION AT BOURNEMOUTH & POOLE COLLEGE

United Kingdom, JUNE 2017: Bournemouth & Poole College, one of the Worldchefs approved culinary schools in the UK conducted their first tea inspiration course on the 1st of June 2017. Claire Stanton, the Restaurant Instructor of Hospitality & Catering faculty initiated this module and inculcated the knowledge she received during the School of Tea 2017 session in Sri Lanka, to her students.

The Modules taught at the school are as below.

  • History of tea
  • Variety in tea manufacturing  process
  • Terroir of tea
  • Brewing a perfect cup of tea
  • Tea & health
  • Innovations in tea
  • Food pairing
  • Tea Gastronomy
  • Ethics in tea

The modules were well received by the students and they were quite excited to learn about the tea infused cuisine as well as the tea and food pairings. Below are some comments from few of the students who completed the course.

  • Ella – “Really interesting to understand different flavours of tea with different foods”
  • Louis – “Very interesting, learnt a lot to do with tea, thanks a lot”
  • Sian – “Amazing lesson, learnt a huge amount”
  • Jamie – “Really enjoyable, amazing day, tea and food pairing was a highlight and inspiring”

 Thoughts of Claire Stanton about the course:

“The Tea Inspiration course was a great success and the students found it to be both rewarding and enlightening.  This morning one of those students Lina informed me that she's already spread the word about Dilmah Tea with three of her chef colleagues who were all impressed with the quality and story behind the tea. We will be running the course again next year all being well around the same time for the next level 3 graduating Specialised Chefs.”

If you wish to start a tea inspiration course at your culinary school or if you want to educate your staff on tea, you can contact us on hospitality@dilmahtea.com. We are always happy to share our tea inspiration with you.

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