Category: News

Combining innovation, sustainability and passion for extraordinary results in the kitchen

Post author By France
Post date June 15, 2017

Johannesburg, South Africa, JUNE 2017: An Electrolux and Worldchefs Arts & Science seminar, focused on Food Cost and Waste Management, took place at the end of May at the HTA School of Culinary Art. The successful event was supported by the President of the South African Chefs Association, Stephen Billingham.

With this instalment of the popular Chef2Chef series, Electrolux and Worldchefs covered the relevant and timely subject of food cost, generating a lot of interest in the South African chefs community. Topics for discussion included how technology can support running and managing different types of kitchens profitably, helping chefs improve food cost and better manage waste.

Participants learned about implementing sustainable practices in the kitchen while maintaining high standards, and during the course experienced first-hand how the innovative solutions from Electrolux Professional could improve their daily activities.

Congratulations to the organizers for a productive and forward-thinking event.

Learn more about how you can take advantage of innovative solutions here: http://professional.electrolux.com/ .

And don’t miss your chance to be part of the next Arts & Science Chef2Chef seminar – https://www.worldchefs.org/Judging-Seminars?wjdt=None&wjcnt=None&wjcat=All

About Arts & Science Seminars

Electrolux Professional and WORLDCHEFS are pleased to work together to host Chef2Chef training seminars across the globe as a part of their “Art & Science Come Together” alliance for 2017. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

To see upcoming events please visit: https://www.worldchefs.org/Judging-Seminars?wjdt=None&wjcnt=None&wjcat=All

News Press Releases

Electrolux Professional’s first WorldChefs Seminar of 2017 hosted at North American Headquarter in Charlotte, NC

Post author By France
Post date June 8, 2017

May 2017, USA: Electrolux Professional hosted its first WorldChefs seminar of 2017 in Charlotte, NC on May 23^rd, bringing together 15 Chefs from around the country to interact and learn about brand new cooking solutions. This year’s seminar series, consisting of 3 seminars, is culinary themed with the first concentrating on barbecue cuisine. Electrolux Professional is committed to delivering innovative and accessible technologies for its customers.

Launched in 2014, the “Art & Science Come Together” partnership between Electrolux Professional and WorldChefs combines the culinary creativity and talent of the Chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux. It brings chefs together at Electrolux’s Center of Excellence and provides world-class seminars, focused on Cook & Chill as a key solution to develop a Sustainable Cooking approach.

This initiative is about educating Chefs to recognize the importance of incorporating sustainable practices in their kitchens and to encourage and maintain high standards in the preparation and service of quality food. This is both innovative and creative in meeting the needs and expectations of Chefs. Electrolux explores how an integrated system offers an optimized working process incorporating the latest technology (including Sous Vide, Banqueting Systems, Low Temperature Cooking, etc.) and ensures higher levels of food safety and reducing food waste.

Since 2014, Electrolux Professional has been promoting the Cook & Chill technology benefits to countries such as Singapore, India, Turkey, Sweden, UAE, South Africa, USA, UK and Japan and China (2017).

“For all my years in the Hospitality Industry the Electrolux seminar was without question a refreshing eye opener on the newer, modern and emerging Cooking technologies by the best professional Chefs commercial equipment supplier in the market!” said Nickolas Zakharoff, Vice President, Food Service R&D, Sales & Marketing at Becks Smokery.

The 15 Chefs in attendance in Charlotte, NC were trained and educated by Electrolux Professional Corporate Executive Chef Corey Siegel on various techniques of barbecue and smoking, meats, poultry and seafood.

Walter Zuromski, Director of Research & Development at RAW SEAFOODS INC says “Increase the likelihood for success by minimizing the touch points and maximizing the through put. Cook & Hold, Cook & Chill and Programmable Cooking for precision outcome with rapid speed to finished goods is critical to the future of food production. Perfecting the Art in Cooking by engineering the tools to make it faster, better and more efficient is what I saw at Electrolux but its more than equipment it's about their professional collaboration with industry through team building and sharing outcomes with the expert end-users “the Chefs”. Without technical engineering meeting the culinary arts it wouldn't happen so congratulations Electrolux, you get the big picture.”

Angelo Grillas, Director of Marketing at Electrolux Professional, commented: “We are honored to partner with WorldChefs and join our knowledge of technology to the creativity of our Chef communities, and we are committed providing an educational seminar series that is of interest and enlightenment to any level of Chef.”

“What a fantastic wealth of knowledge I was able to take home with me from both Angelo and Chef Corey. I am looking forward to using what I have learned to train other culinarians, especially the young ones who have just begun to grow in our industry. As a Certified Master Chef, we are always challenged to pass on the knowledge we have learned to the next generation as well as our colleges (“Always the student”). The development of kitchen equipment over the years (I have been in the profession for 52 years) is unbelievable. I am sure that some of the chefs remember wood stoves, counter top smoking in hotel pans, long hours of meat and produce production and more. Baked beans done in the pressure braising pan from dry state in just 1 hour and 20 minutes – wow!” says Certified Master Chef Michael D. Russell.

Chef Harry Linzmayer, Certified Master Chef and member of L’Acadèmie Culinaire of France said “Chef Corey's work was exceptional, passionate in the kitchen, (logrando) achieving the interest of all chefs present and making everything look easy.”

For more information on Electrolux Professional’s leading range of commercial kitchen and laundry equipment, please visit: www.electroluxusa.com/professional .

ENDS

About Electrolux Professional

Electrolux Professional, part of the Electrolux Group, offers food service and laundry solutions for professional users. Our smart products and worldwide service network make customers’ work life easier and more profitable. With eight manufacturing plants and 10,000 service technicians in over 140 countries, we conduct our business in a sustainable way. In 2016, Electrolux Professional had global sales of $755 million USD (SEK 6,8 bn) and 2,700 employees. For more information, visit uwww.electroluxusa.com/professional

News Press Releases

‘Flavours of Dubai’ awarded second place at the 22nd Gourmand World Cookbook Awards

Post author By France
Post date June 6, 2017

YANTAI, CHINA, MAY 31, 2017

Veteran German Chef Uwe Micheel’s latest book ‘Flavours of Dubai’ was awarded 2^nd place in the ‘Best Chef Author’ category at the 22nd Gourmand World Cookbook Awards 2017. The book published by Smartcast Group edged out other nominated books from Denmark, France, Poland, Singapore and Sweden to win the award. The cookbook brings together traditional Emirati recipes, modern recipes using locally sourced ingredients, and a historical insight into Dubai’s culinary metamorphosis.

The star-studded culinary awards ceremony was held on May 27-28 in Yangtai, China and was the culmination of a year-long quest to find the best among thousands of new cookbooks from 211 countries across 88 categories. 400 authors, publishers, and distributers from around the world flew in for the awards ceremony. The first prize in the ‘Best Chef Author’ category went to the Scottish book ‘Perceptions’ by Chef Mark Greenaway and the third prize to the Polish book by Chef Suwala, Chef Baron and Others. The top three winners also received the right to use the Gourmand ‘Best in the World’ insignia on their books.

‘Flavours of Dubai’ winning chef author Uwe Micheel has lived in the Dubai for nearly a quarter of a century and is the Director of Kitchens at Radisson Blu Hotel Dubai Deira Creek, the President of the Emirates Culinary Guild, and Assistant Vice President of the World Association of Chefs Societies. As an author, Chef Uwe is no stranger to awards. His previous book ‘Chef at Home’ had won a 2nd place Gourmand award in the ‘best cookbook by a first-time author’ category alongside two other awards.

Commenting on the honour of being recognised at the world’s biggest cookbook awards, Chef Uwe Micheel said, “Winning the award for second-best chef author in the world for ‘Flavours of Dubai’ is quite humbling given the size and quality of the competition. I would like to thank the organisers of the Gourmand World Cookbook Awards for recognising the best in culinary writing from around the world. During the holy month of Ramadan, this book will make for a great resource in the households of both UAE nationals and expatriates looking for a taste of local history and culture.”

He adds, “‘Flavours of Dubai’ is my tribute to the city I have called home for 25 years. This book has been 20 years in the making. The traditional recipes have been meticulously collected by me over the years from local Emirati grandmothers. The modern dishes use ingredients such as camel meat which are locally sourced. I have also advised my readers to avoid ingredients that are no longer sustainable such as hammour and king fish. This is a perfect book for those who want to cook dishes that are local, modern, sustainable and full of flavour.”

Aquin George, Managing Editor and Publisher, at Smartcast Group, said, “After turning ‘Gulf Gourmet’ from a loss-making product into one of the world’s most widely-read magazines for professional chefs, ‘Flavours of Dubai’ is our first venture into consumer book publishing. Chef Uwe’s knowledge and influence in the culinary industry and his faith in us is what helped us produce this award-winning cookbook.

Aquin adds, “Dubai is on the world culinary map and His Highness Sheikh Mohammed bin Rashid Al Maktoum has clearly laid out his desire to see Emirati cuisine become more mainstream. ‘Flavours of Dubai’ by Chef Uwe Micheel is a qualitative step in that direction. Winning a global accolade for this book has taken us by surprise. However, what is even more surprising is that most copies of the first edition are sold out and this cookbook is profitable at a time when the print industry is perishing.”

‘Flavours of Dubai’ by Chef Uwe Micheel is available for purchase on Souq.com, premium bookstores across the UAE, and Aseelah Restaurant at Radisson Blu Hotel Dubai Deira Creek.

For more details email: info@groupsmartcast.com

ABOUT THE AUTHOR

Chef Uwe’s popularity, especially among chefs, is not just limited to Dubai but goes beyond the GCC due to his relentless efforts aimed at training and improving the standards of the chef community in the UAE for over two decades. His recent success in enabling the Million Dirham Scholarship for underprivileged chefs is just one of many feathers in his cap.

Born in Celle in Germany, Chef Uwe began learning his craft at the age of 12, when he hung around with his mother in the kitchen to help with chores. There were few cooking courses for boys at the time. But consumed with passion, a young Chef Uwe attended classes designed mainly for girls. He began in the professional kitchen with a two-and-a-half-year apprenticeship as a restaurant chef at the Celler Hof boutique hotel in Celle city near Hanover. In 1978, he worked at the Schwarzer Bock hotel, a quaint hotel founded in 1486 now managed by Radisson Blu.

After doing two years of army service as a chef, Chef Uwe joined the InterContinental Hotels Group in 1981 in Berlin. A year later, he moved to the United Kingdom as chef de partie saucier in the Michelin-star Le Souffle restaurant at Hyde Park in London. In three years, he moved to Bahrain and went on to open the InterContinental Seoul, South Korea and the Yokohama Grand InterContinental, Japan.

For two decades, Chef Uwe has called Dubai his home. As the president of the Emirates Culinary Guild for 17 years, he has worked relentlessly for the cause of chefs here, bringing the UAE culinary industry to international standards. Even after cooking for 40 long years, Chef Uwe is yet to select his favourite dish.

ABOUT THE PUBLISHER

Smartcast Group is a leading publisher of culinary books and magazines for consumer and B2B audience. Based in Dubai Media City, its flagship title is ‘Gulf Gourmet’, the authoritative publication for professional chefs in the GCC. ‘Flavours of Dubai’ is its first foray into book publishing for consumer markets. It has won 2^nd place at the 22^nd World Gourmand Cookbook Awards in the ‘Best Chef Author’ category.

ABOUT GOURMAND WORLD COOKBOOK AWARDS

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television. Books from 211 countries participate in these prestigious awards, the only international competition of the sector, and open to all languages.

Every year, Gourmand gives the awards in a very special location for gastronomy. The Ceremony is always an opportunity to meet every important person in the world of food and books: hundreds of publishers, authors, chefs and journalists take part in these events. The Gourmand Awards have been compared to the “Oscars” for culinary publishing and are inspired by the Olympic Games and their spirit.

With the huge network created around the Gourmand Awards, Edouard Cointreau decided to launch the Paris Cookbook Fair in 2010. After three years at Le Centquatre, the fair moved to the Carrousel du Louvre in 2013, and Beijing in 2014. Since then, the World Cookbook Fair takes place at the Frankfurt Book Fair.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

Contact

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

GCC News

Meet the Asia Regional Global Chef, Global Pastry Chef and Global Young Chef, TUCC 2017

Post author By France
Post date June 4, 2017

Bangkok, June 5, 2017: After three days of intense competition at the Thailand Ultimate Chef Challenge at THAIFEX – World of Food Asia in Bangkok, Global Chefs Challenge (GCC) series Asia regional winners have been selected in the categories of Global Chef, Global Pastry Chef, and Global Young Chef.

For Asia Global Chef Teerapat Teeyasoontranon, Thailand Chefs Association and the Thai Culinary Academy, and Asia Pastry Chef Pan Shih En, Taiwan Chef Association, the next stop is Worldchefs Congress & Expo 2018, July 11 – 14 in Kuala Lumpur, Malaysia.

Global Challenge Young Chef Asia regional winner will compete in the next GCC Young Chefs finals, competition details available soon.

For Chef Teeyasoontranon, this is his 8^th gold medal. “I feel so proud that I will be a representative of Thailand and so excited to join the Global Chefs Challenge finals in Kuala Lumpur,” he said. “Of course, I will have to do a lot to prepare myself, I will practice to do my best for the people of Thailand.”

Chef Pan Shih En is newer to competitions, at the age of 19 she is just beginning her pastry career – an outstanding accomplishment for such a young chef. “Although I do not have as much pastry experience as other competitors, I believe that with commitment and determination I can make it,” she said. “It is an honour to have this opportunity… Now, I will get to represent Taiwan to compete in the Worldchefs Congress & Expo 2018 Global Chefs Challenge Pastry finals. Thank you to my university mentor, to Taiwan Chef Association, and to my family for giving me this opportunity. I will continue to do my best and try my best to win the global competition [next year].”

Chef Yang Yang Shen, aged 24 years of China, is a Chef at the Shanghai Disney Resort. In an interview, he said he appreciates the chance to have this opportunity to go to World Congress, thanks his teacher Edward Zhong, and will work even harder than before to train everyday at work.

Though they hail from different Asian nations, what these winners share is their commitment and dedication to rigourous training schedules. Chef Pan Shih En for example trained 12 hours a day for 49 consecutive days – on top of managing other commitments.

Big congratulations to our winners and also to all of the competitors of this year’s GCC Asia regional event. Big congratulations also go out to the international judging panel led by Dr Rick Stephen, and the organizing committee led by Willment Leong for an extraordinary competition.

The GCC Series Finals see 20 teams from around the world competing to be the best. Seven spots are reserved for regional qualifiers like TUCC winners. Other regional qualifying rounds will take place in Europe, Americas, Africa Middle East, and the Pacific Rim.

Twelve qualifiers come from Restaurant of the Nations from IKA or World Cup, and the host country, this year Malaysia, takes the final spot.

The GCC finals for Global Chefs and Global Pastry Chefs will be held at the Worldchefs Congress & Expo in Kuala Lumpur, Malaysia, July 11 – 14, 2018. The Global Young Chefs Challenge finals were recently held at Sirha, home to the prestigious Bocuse D’Or. Planning for the next Young Chefs Finals are still underway.

-30-

About the Global Chefs Challenge Series

The Global Chefs Challenge Series is where the world’s best chefs meet to compete in three categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, and the Global Young Chefs Challenge.

Global Chefs and Global Pastry Chefs face off at the Worldchefs Congress and Expo, a don’t miss bi-annual global event attended by chefs from more than 100 countries.

The next GCC Series final takes place at Asia on Plate – Worldchefs Congress & Expo 2018, from July 11 – 14, 2018.

Global Young Chefs compete in a Young Chefs Challenge Final, held for the first-time this year at Sirha, the international trade show that is also home to Bocuse d’Or and the World Pastry Cup. Stay tuned for details about the next GCC Young Chefs Finals.

www.worldchefs2018.org

About the Global Chefs Challenge

In the Global Chefs Challenge Finals, the best chefs in the world aged 26 and up compete to show their skills, and to prove how adaptable they are in the day-to- day challenges of running a kitchen. Their culinary creations must follow guidelines such as being appetizing and tasteful, while also showing off exemplary plating for ease of service.

About the Global Pastry Chefs Challenge

xpect top performances from the cream of the crop at the Global Pastry Chefs Challenge Finals. Competitors work to prove they can meet the standards of the world’s most modern patisseries, while showing an appeal to the five senses, along with knowledge, extraordinary technique and of course versatility.

If you wish to prove your pastry skills are world-class, contact your National Chefs Association for information about selection in your country today!

About The Global Young Chefs Challenge

The Global Young Chefs Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers. The competition is open to chefs aged 25 and younger.

Until this 2017 edition, The Global Young Chefs Challenge was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition.

This year for the first time ever, the Global Young Chefs Challenge Final was held at Sirha, the international trade show that is also home to Because d’Or and the World Pastry Cup.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

Contact

Andrea Petruzella
PR & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
andreamarie@worldchefs.org
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

GCC News

Global Chefs Challenge regional event fierce and inspiring

Post author By France
Post date June 2, 2017

Bangkok, June 2: Asia’s Regional Global Chefs Challenge Regional Semi-Finals started yesterday and continue until tomorrow, with Young Chefs, Global Chefs and Pastry chefs vying to win top spot to move on to the Worldchefs Congress & Expo July 2018 world finals in Kuala Lumpur, Malaysia.

So far the competition – and the pressure – has been fierce!

The task: produce a seafood or fish starter, veal main, and dessert using fruit, chocolate and Dilmah tea: on the clock in two hours, for 3 people, in an unfamiliar kitchen, with a panel of esteemed international judges looking on. The results have been mouthwatering. Well done to all the competitors for your hard work and dedication.

Chef Corentin from Cambodia had this to say about his performance; “Ooofff – it’s finished! Lots of things happen in this two hours,” he said in reference to the intense time-limit set on chefs, with points deducted for going over. A head chef in Siem Reap, this was his second competition but he admitted he felt a little bit sad over the results –working with unfamiliar equipment is a challenge he said.

Judges Aminath Shaanee, Abdulla Sobah, and Ishag Solih were unanimous that the level of competition was extraordinary, stating the chefs excellence as well as the vigilant management from the lead organizers as reasons this event stands out, perhaps unsurprising given the vast experience and global esteem of the international judging panel, lead by Dr Rick Stephen, Continental Director – Asia for Worldchefs.

When asked how to keep personal bias – say a preference for savoury versus sweet – from affecting the results, Chef Shaanee explained that it is all about discussing the results together as a panel. “You judge as an individual but also as a team,” she said.

For chefs and judges alike, the chance to have the opportunity to be a part of the competition is a driving force of getting involved. So much is learned through competition, and industry standards are raised by pushing chefs to their best.

Stay tuned for tomorrow's competition and to find out who will go on to compete in next year's GCC Final, Worlchefs Congress & Kuala Lumpur Malaysia. And don’t miss your chance to register today for discounted rates to attend the Worldchefs Congress & Expo 2018. www.worldchefs2018.org
#worldchefs2018 #thaifex2017

[PHOTO CAPTION: CHEF CORENTIN ENTRY, SEAFOOD STARTER]

-30-

About the Global Chefs Challenge Series

Global Chefs and Global Pastry Chefs face off at the Worldchefs Congress and Expo, a don’t miss bi-annual global event attended by chefs from more than 100 countries.

The next GCC Series final takes place at Asia on Plate – Worldchefs Congress & Expo 2018, from July 11 – 14, 2018.

www.worldchefs2018.org

About the Global Chefs Challenge

About the Global Pastry Chefs Challenge

If you wish to prove your pastry skills are world-class, contact your National Chefs Association for information about selection in your country today!

About The Global Young Chefs Challenge

The Global Young Chefs Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers. The competition is open to chefs aged 25 and younger.

Until this 2017 edition, The Global Young Chefs Challenge was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition.

This year for the first time ever, the Global Young Chefs Challenge Final was held at Sirha, the international trade show that is also home to Because d’Or and the World Pastry Cup.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

Contact

Andrea Petruzella
PR & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
andreamarie@worldchefs.org
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

News Press Releases

Future trends and world class Global Chefs Challenge regional competition await at THAIFEX 2017

Post author By France
Post date June 1, 2017

Bangkok, May 31, 2017: Thailand’s Deputy Prime Minister gave the official inaugural welcome for THAIFEX 2017 to a full room of media, chefs, exhibitors and participants, promising a fruitful event that will focus on Thailand’s ambitious goal of producing “food for the future”.

While the theme for THAIFEX is future trends, a core heart of the event is the Thailand Ultimate Chef Challenge, which includes qualifying rounds for the coveted Worldchefs Global Chefs Challenge Series.

“Asia is a rapidly changing culinary market,” said Thomas Gugler, Worldchefs President. “THAIFEX 2017 promises to showcase the energy and innovation coming out of Asia, and this same energy and innovation will be captured on the Global Chefs Challenge Series semi-finals stage. The competition is expected to be fierce and intense, with chefs giving everything they have for the chance to advance to the Worldchefs finals and compete with the best chefs in the world.”

Over three days at THAIFEX, from May 31 – June 2, chefs representing Asian countries will compete in the categories Global Chefs, Global Pastry Chefs, and Global Young Chefs (25 and under), pitting their skills and capabilities against each other in front of top international judges. One winners in each category will go on to represent Asia in the Global Chefs Challenge Series (GCC) final taking place in Kuala Lumpur, Malaysia as part of the Worldchefs Congress & Expo July 2018.

Catch the culinary drama and all the live competition action at IMPACT Hall 1 and 6, IMPACT Exhibition and Convention Center, Bangkok.

“Hosting the GCC at THAIFEX is something we could not be prouder of,” said Willment Leong, Vice President – Thailand Chefs Association. “It is a testament to Thailand’s place as a hub of regional connectivity and the heart of the Asian world. The level and quality expected from the semi-finals makes it a must-see event, as well as the perfect preparation for the world stage at the Worldchefs Congress & Expo 2018 in Malaysia.”

The GCC Series Finals see 20 teams from around the world competing to be the best. Seven spots are reserved for regional qualifiers like THAIFEX winners. Other regional qualifying rounds will take place in Europe, Americas, Africa Middle East, and the Pacific Rim.

Twelve qualifiers come from Restaurant of the Nations from IKA or World Cup, and the host country, this year Malaysia, takes the final spot.

-30-

About the Global Chefs Challenge Series

Global Chefs and Global Pastry Chefs face off at the Worldchefs Congress and Expo, a don’t miss bi-annual global event attended by chefs from more than 100 countries.

The next GCC Series final takes place at Asia on Plate – Worldchefs Congress & Expo 2018, from July 11 – 14, 2018.

www.worldchefs2018.org

About the Global Chefs Challenge

About the Global Pastry Chefs Challenge

If you wish to prove your pastry skills are world-class, contact your National Chefs Association for information about selection in your country today!

About The Global Young Chefs Challenge

The Global Young Chefs Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers. The competition is open to chefs aged 25 and younger.

Until this 2017 edition, The Global Young Chefs Challenge was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition.

This year for the first time ever, the Global Young Chefs Challenge Final was held at Sirha, the international trade show that is also home to Because d’Or and the World Pastry Cup.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

Contact

Andrea Petruzella
PR & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
andreamarie@worldchefs.org
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

News Press Releases

Whet appetites, witness trends, and learn something from each other at THAIFEX 2017

Post author By France
Post date May 30, 2017

May 30, 2017: THAIFEX 2017 World of Food Asia kicks off tomorrow but organizers, judges and competitors were getting primed for action tonight at the Thailand Ultimate Chef Challenge (TUCC) pre-event press conference and cocktails.

Willment Leong, TUCC Organizing Chair spoke about the extraordinary growth – 500 % in the past six years – the competition has recently garnered. This year’s event will see more than 1,300 entries from 10 countries pit their skills against each other in front of more than 35 judges.

Dr Rick Stephen, Worldchefs Continental Director Asia, praised TUCC for excellence and for setting the bar high. He called on competitors to use this opportunity to learn something from each other – something participants should have plenty of chances to deliver on given the packed five-day roster which includes everything from Celebrity Coffee to of course the Worldchefs Global Chefs Challenge (GCC) Regional Finals competition – an elite global chefs event being held for the first time ever at TUCC.

Winners of the GCC will go on to compete against the world’s best chefs in the Worldchefs Congress & Expo 2018, Kuala Lumpur. Special discount rates for Congress are available from May 31 – June 4 to coincide with #THAIFEX. Register here.

Tonight’s press event also included the signing of an MoU with organizers Koelnmesse for next year’s event, and an awarding of the Worldchefs Asia Continental Director Medals to chefs who graciously stepped down from competing in IKA in respect of the Great King of Thailand following his death.

Stay tuned for all the news from the event.

Company / Partner News

Dilmah Always Teatime Challenge

Post author By France
Post date May 30, 2017

The Global Tea Challenge to pairing the world’s finest tea with every mood and every occasion

Teatime isn’t a time, it’s a series of moments. This challenge has tea at its core and explores a contemporary interpretation of tea designed to emphasize the perfect synergy which tea offers in the morning, afternoon and evening. We’re challenging contestants of any age or profession to create 21st Century Teatime Pairings for any of the 3 moments of the day. In return, 33 prizes worth over $8000 will take the most creative lovers of tea on a tea inspired journey!

Always Teatime is more than a challenge, it’s a lifestyle revolution… paired with tea. And you are what will ignite it.

Visit www.dilmah.com/alwaysteatime to send in your tea inspired entry today!

News World

Very happy Ramadan!

Post author By France
Post date May 29, 2017

Dear Chefs,

Wishing you all the blessings of the holy month!

We wanted to take this opportunity to say thank you for the continuous hard work and excellence shown throughout this year; 2017 has already come with many successes and we look forward to many more exciting opportunities in the months to come.

We hope that wherever you are, this Ramadan will be as bright as ever.

Warm culinary regards,
President Thomas and the Worldchefs Team

Art&Science News

Senior Chefs & Industry Influencers: Agility of the Kitchen of the Future With Electrolux

Post author By France
Post date May 24, 2017

20 MAY 2017: An excellent Arts & Science Seminar, part of the partnership between Electrolux & Worldchefs, took place in ICCA, Dubai on Saturday 20th May. The event gathered Senior Chefs and industry influencers, delivering a different format of Demo and Round table discussion on the industry-relevant topic of Agility of the Kitchen of the Future. During the session there was also insight from a Kitchen Design Specialist on how technology could help chefs to stay agile in the current high paced, competitive environment.

All Senior industry professionals in attendance agreed that the change in the food industry these days is so fast, they need advanced technology in their kitchen to be able to stay on top of their game: saving time, energy, labor.

Experience and solutions such as Speedelight, Pressure braising pan, Cook&Chill help chefs to keep up with the pace and be less stressed whilst still producing great quality dishes.

For more photos from this event, click here

Stay tuned for more news and future events from Electrolux here

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