Category: News

Special and rare – a miracle of nature

Post author By France
Post date March 30, 2017

RUNGIS, PARIS, March 2017: Tea, in general, is a true gift from nature – a herb that has for centuries offered comfort while producing vigour, creativity and contentment in millions around the world. Yet, as is the nature of anything so complex and yet simple, tea has its own secrets it unveils through time, aided by Mother Nature and her erstwhile helpmates. Like the discovery of a rare blue diamond in the midst of a thousand others, like the unveiling of a map to a secret treasure trove, tea has its moments when it bestows on mankind – upon rare occasions when it pleases – a true miracle of nature. And this is none other than the Seasonal Flush tea.

This rare harvest of the bud and first leaf is Natures New Year gift, crafted by cool, dry weather over Christmas and handpicked for the dawn of 2017. A tea of extraordinary finesse, the neatly wiry leaf brews a bright, golden orange tea with a fragrance that is softly reminiscent of a garden awakening in spring. The coppery leaf reveals quality, and the exceptionally refined tea offers beautiful notes of mango, mild herbs and grapes, ending perfectly with a mild sweet citrus finish.

Craighead Estate is located in Nawalapitiya in the Kandy District and comprises of five divisions. Its highest elevation is 1150 metres above sea level and the tea factory is at 1143 metres. The Estate is bordered by the beautiful Gampola valley to the East, the stunning Dolosbage hills to the West, the Adams Peak to the South, and the Pidurutalagala mountain range to the North.

Only a limited quantity of this very special rare tea has been produced this year. It is a wonderful miracle of nature perfect for corporate gifting or simply showing a loved one how extra special they are.

Odder online through our online shop.

For more information visit www.sevenstartea.com/product-excellence/seasonal-flush
Website – www.sevenstartea.com
Email – hospitality@dilmahtea.com

News

Worldchefs Without Borders event raises 220,000 TWD for children in need

Post author By France
Post date March 27, 2017

DAYEH UNIVERSITY, TAIWAN, March 2017: Our most recent Worldchefs Without Borders event, held at Dayeh University in Taiwan, was a great success.

On March 16, 2017, Willment Leong, founder of the Thailand Culinary Academy, was invited to lead a cooking demo and charity luncheon. The event raised 220,000 TWD for the nonprofit organization Changhua County Yuan Lin Town of Taiwan Fund for Children and Families, to go towards building much-needed infrastructure for children in Taiwan.

Over 70 enthusiastic guests including women's groups and university alumni had the chance to taste authentic Nanyang cuisine such as Thai cold seafood green papaya, Thai roast chicken and other dishes. The guests were full of praise for the culinary feast.

In addition to the demo and luncheon, two Atlantic Knife sets, donated by Mr Eric Chang, were auctioned off. The winning bidders were Ms. Liang Jui Chen, who nabbed a knife set for 13,000 TWD, and Mr. Cho Lung-Chu, with a winning bid of 10,000 TWD, adding a total of 23,000 TWD to the cause. The money raised will benefit thousands of children in need.

CONTACT

ABOUT World Chefs Without Borders

Worldchefs Without Borders (WCWB) is a global humanitarian aid initiative by The World Association of Chefs Societies (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.

Our programs fit into four key focus areas. Through the Emergency Task Force chefs work with local rescue units, mobile kitchens and other local programmes. In the Relief Program, operated with logistical support of Electrolux and AIESEC, chefs assist victims and aid teams in disaster areas.

The Development Program allows chefs to assist with the establishment of training programs and infrastructure development. Chef Ambassadors coordinates events to grow awareness and / or raise funds for WCWB.

Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines.

CONTACT

WILLMENT LEONG, WCWB CHAIRMAN

Email – willment.leong@gmail.com

News Press Releases

PR & Marketing Manager joins Worldchefs Administration Team

Post author By France
Post date March 27, 2017

PR & MARKETING Manager joins Worldchefs Administration Team

RUNGIS, FRANCE, 27 March, 2017: The Worldchefs Administration team are pleased to announce the arrival of our newest member. Andrea (Andie) Petruzella joins Worldchefs as PR & Marketing Manager. She brings over fifteen years’ communications experience, including industry-specific expertise with global clients such as Marriott Hotels and Danone. She has worked with non-profit international development and health organizations, and was full-time PR Professor at Algonquin College in Canada.

At award-winning multinational PR agencies and with international brands in Toronto, London, Ottawa and Paris, Andrea has driven growth through strategic creative outreach campaigns. She is thrilled to join Worldchefs, and eager to help bring even greater impact to the meaningful and exciting work we do everyday across all of our national associations.

When not in the office, Andie can be found making fresh pasta with her daughter, jogging along the Seine, or visiting one of her many, many favourite Parisian cafes.

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.

News Worldchefs Without Borders

Flood victims in Peru need your help

Post author By France
Post date March 22, 2017

LIMA, PERU March 21, 2017: Considered the worst flooding in over 2 decades, victims in Peru urgently need your help as intense rain continues in 24 of the 25 regions, with 12 already in a state of emergency. Highways, bridges and railways are damaged causing delays in support and supplies reaching those in need. Some towns are stranded and others have no method of communication. Water treatment facilities and sewage pipe damages are impacting the water supply and causing a shortage of drinking water. Concerns are increasing over the possibility of a disease outbreak caused by mosquitos.

La Asociacion Peruana de Chefs, Cocineros y Afines (APCCA) www.apccaperu.com, member of World Association of Chefs Societies (Worldchefs) and Worldchefs Without Boarders (WCWB) are appealing to CHEFS and all humanitarians around the world to generously donate and assist the flooding victims in Peru. WCWB is collaborating with APCCA for relief efforts to provide the victims with non- perishable food, bottled water, coats, clothes for all ages and financial support to establish and operate an emergency relief production plant.

Andres Atapoma, APCCA President stated “APCCA and our partners are supporting the victims in strategic points preparing food with the basic resources that we possess. In Lima alone, there are almost 25,000 people affected by the El Nino phenomenon”. He further stated, “According to the latest report from the National Institute of Civil Defense (INDECI), more than 24,792 people are affected in the Lima province alone, and nationwide more than 1,000,000 people have been affected and injured by the recent emergencies. In addition, 25,000 homes, 39 schools and 16 hospitals have been damaged or collapsed.”

WE NEED YOUR HELP – PLEASE DONATE – PLEASE SHARE DONATION LINK: http://bit.ly/2nFwtzJ

All kind donor please kindly mail your transfer slip to our respective WCWB Committee Members – see contact list below. Any enquiry, please contact our WCWB Committee Member.

Donation Account

Account Name: WACS Worldchefs Without Borders

Account Number: 00010339592

IBAN: FR76 3000 4024 8400 0103 3959 223

BIC : BNPAFRPPCRT

BANK DETAILS: BNP PARIBAS (code 02484)

2 Rue Gaston Boyer, 5110 Remis, France

ABOUT World Chefs Without Borders

Worldchefs Without Borders (WCWB) is a global humanitarian aid initiative by The World Association of Chefs Societies (WORLDCHEFS).

Our mission is to support and mobilize our global chefs network to undertake initiatives providing education and resources to those in need and afflicted by natural disasters.

Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines.

CONTACT

WILLMENT LEONG, WCWB CHAIRMAN

Email – willment.leong@gmail.com

KK YAU, WCWB EMERGENCY TASK FORCE TEAM

Email – kkyau.com @gmail.com

ASIA / OCEANIA

Tony Khoo, tony.khoo@meritushotels.com

Mak Kam Kui, Kam.Kui.Mak@disney.com

EUROPE

Árni Þór Arnórsson, chefarni@gmail.com

Jozef Oseli, jozef.oseli@yahoo.com

NORTH AND SOUTH AMERICA

Cornelia Volino, volino@live.ca

Ray MacCue, chefrjm@hotmail.com

MIDDLE EAST AND AFRICA

Oliver Soe Thet, angel@myanmar.com.mm

Thomas Gugler, president.thomas@worldchefs.org

World Association of Chef's Societies Head Office : Paris 310 rue de la Tour, 94550 Chevilly-Larue, France Phone : +33 (0) 1 46 87 65 10

News World

Wales to be represented on two Worldchefs committees

Post author By France
Post date March 15, 2017

source

Two Welsh chefs have gained global recognition by being invited to serve on World Association of Chefs Societies’ Committees.

Culinary Association of Wales (CAW) president Arwyn Watkins will serve on the Feed the Planet and Sustainability Committee for three years.

Sally Owens, a cake decoration and patisserie lecturer at Coleg Llandrillo, Rhos-on-Sea, has been invited to become a special advisor to the Global Pastry Chef Challenge on the Culinary Competition Committee.

Mr Watkins is keen to embed sustainability into mainstream education and work-based training programmes, not only for chefs but the general public also, as food waste is now a major issue.

Worldchefs has developed a seven-part programme for the foodservice industry focusing on issues surrounding sustainability on a global, regional, local and personal level.

Worldchefs believes that sustainability is a global phenomenon that threatens lives and the planet and says the solution rests with personal decisions made by individuals, which can make all the difference when collectively considered.

The programme’s curriculum, which is divided into topics on food, energy, water and waste, has been designed for culinary schools across the globe. However, Mr Watkins believes the programme, which forms the basis of study for professional chefs and chef organisations, could have wider benefits by being embedded into mainstream education and training programmes, as food waste and sustainability are issues that affect everybody.

“I’m really excited about my appointment to this important Worldchefs committee,” he said. “Sustainability is an enormous issue affecting not only chefs when planning and designing menus and dishes, but mothers and fathers also. The challenge is how do we embed sustainability into mainstream education and training programmes?

“It’s an issue that makes us all think about the future, whether it’s food waste, utilising the resources available to us or food security.”

The committee’s remit also includes Worldchefs Without Borders, a global humanitarian aid initiative that connects chefs committed to providing education and resources to those in need and afflicted by natural disasters.

International Chefs Day on October 20 every year also comes under the committee’s control. Last year, chefs affiliated to 103 member organisations around the world took part in this special day by hosting workshops and activities for thousands of children.

Mrs Owens is a long-standing member and former treasurer and North Wales Region chairman of the CAW. She represented the Culinary Team Wales for many years, is chairman of judges at Cake International and organises Cake Cymru at the Welsh International Culinary Championships, held at Coleg Llandrillo every February.

In 2011, she made an impressive wedding cake for the CAW to celebrate the marriage of the Duke and Duchess of Cambridge who donated it to homeless charity Centrepoint.

The Global Chefs Challenge brings together the world’s best chefs meet to compete for coveted titles. Competitions are held bi-annually in three different categories, Global Chefs, Global Pastry Chefs and Young Chefs Challenge (Hans Bueschkens for chefs aged 25 and under). A competitor must be selected by their home nation go through to a regional semi-final which leads to the world final at Worldchefs Congress in Kuala Lumpur in July, 2018.

Previous competition finals have seen pastry chefs produce a chocolate showpiece more than 60cm tall, six identical desserts and a gateau in a set theme within 8.5 hours.

“It’s a great honour to be invited to become a special advisor to the Global Pastry Chef Challenge on the Worldchefs Competition Committee and I look forward to serving and representing Wales,” she said.

News Worldchefs Without Borders

WorldChefs hosts Two Workshops in the Home of the 2018 Congress

Post author By France
Post date March 13, 2017

Asian Continental Director Dr.Rick Stephen with the strong support of the Professional Chefs Association – Malaysia (PCA) held a very well attended Motivation Workshop for Young Chefs immediately after a WorldChefs Judging seminar.

The event was held at one of our WorldChefs partners University in KL and we would also like to thank Taylors University for their relentless support for the workshop.

The auditorium which has a capacity of 350 people was packed and young chefs were sitting in the stairway while Chef Rick went through his presentation which was not just aimed at been a chefs but life in general.

10 other universities and colleges sent students along with Taylors to this event that also had many members for the PCA and CAM2016 in attendance.

The PCA Young Chefs for Malaysia got the show off to a great start after ChefWorks had given many lucky door prizes away to happy chefs. The YoungChefs were encourage to join as ONE to make Malaysian Young Chefs a strong ARM of WorldChefs and naturally to attend the Congress in 2018. Chef Rick’s presentation showcased our industry along with many core values not only for the kitchen but life in general, Honesty, Integrity, Goal Setting, Achieving, Respect and Passion.

Chef KK Yau also presented on the WorldChefs Without Borders (WCWB) to highlight that WorldChefs is also about Responsibilities, Education, Giving back to the Community.

It was a great day for WorldChefs and a fantastic day for Malaysia as to see two member chefs bodies coming together for the betterment of the Malaysian Chefs – congratulations PCA and CAM2016 with Unity our Congress 2018 is in good hands !

Art&Science News

Worldchefs announces Extended Partnership with Electrolux Professional

Post author By France
Post date March 9, 2017

March 2017 – Electrolux Professional has announced the renewal of its partnership with Worldchefs, extending the number of countries that will benefit from a global programme of activity throughout 2017.

The “Art & Science Come Together” partnership aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology within the leading manufacturer’s commercial cooking solutions – helping kitchens across the globe to develop more streamlined and sustainable cooking processes.

As part of the agreement, Electrolux Professional will be holding a series of chef2chef seminars at its worldwide Centers of Excellence in the UAE-Dubai, Turkey, Sweden, Singapore, the US, South Africa and Japan. Focused around the manufacturer’s unique Cook&Chill solution, these seminars will demonstrate how chefs can use the integrated system to reduce waste, ensure food safety and optimize working processes to reduce stress within the kitchen environment.

This follows Electrolux Professional’s most recent Taste the Stress campaign, a thought-provoking piece of research suggesting that whilst stress in a professional kitchen is a norm, customers are increasingly willing to buy from a partner that is committed to ecological, economical and social sustainability to make their work-lives easier and more profitable. A social experiment conducted by Electrolux Professional demonstrated that great food can be created through a leaner, healthier and more sustainable and more profitable work-life in the kitchen, with new technologies able to help streamline kitchen processes, reduce stress, and create more sustainable environments and businesses.

In addition to its chef2chef expert seminars, Electrolux Professional will also be holding a programme of local collaborations and networking sessions throughout China, Australia, Belgium and the Balkans – with a view to further widening the partnership’s activity in 2018.

Thomas Gugler, President of Worldchefs, commented: “We are very pleased to continue and build on this partnership between Electrolux Professional and Worldchefs, which has helped us to share and expand culinary technology knowledge to our Worldchefs members. The positive feedback from all sides has been very encouraging, and continuing this partnership will further create a win-win situation”

Alberto Zanata, President of Electrolux Professional added: “We all know that a certain amount of stress is part of working in a professional kitchen, but manufacturers are working all the time to take as much strain as they can away from chefs. Our partnership with Worldchefs gives us the perfect platform to do just that – showing how chefs can marry their creativity with leading technology to make their lives easier and more profitable through leaner, more efficient kitchen processes.”

For more information on Taste the Stress, watch the video and sign up for a free copy of the white paper at www.professional.electrolux.com/taste-the-stress.

News World

Empower Culinary & Hospitality School receives prestigious WorldChefs Certification

Post author By France
Post date March 8, 2017

The Empower Culinary & Hospitality School, Sri Lanka’s premier culinary and hospitality facility, which creates new avenues for underprivileged and marginalised youth with empowerment through education in the gastronomy and hospitality industry of Sri Lanka was granted World Association of Chefs Societies (Worldchefs) recognition recently. It is the only culinary training institute in Sri Lanka to hold this prestigious title.

The Worldchefs recognition comes in the wake of the graduation of its inaugural batch. The announcement was made by Worldchefs Education Director, John Clancy during the gala graduation night, held on February 7, 2017 at the Empower Culinary & Hospitality School in the presence of 140 School Of Tea participants who have flown down to Sri Lanka from different parts of the world.

During the event, John Clancy acknowledged that Empower Culinary & Hospitality School is an institute having a high standard of training and skills development to continue professional development. The citation recognizes the development and delivery of the culinary training programme, to be on par with global standards.

“When WorldChefs were invited to assess the programme, we were absolutely delighted and honoured to do so and we spent some time going through the programme. The learning material that is there is just absolutely top class. The facilities are just exceptional; right down to the whole learning environment, the facilities upstairs for students where they can study on computers. There's an array of cookery books. It's still building and I really do believe that it is going to be an amazing success story. The word, ‘empower’ says so much,” he emphasized.

The School is an outcome of the philosophy of MJF Foundation Settlor Merrill J. Fernando that, business is a matter of human service. Founded on the principle that every individual has the ability to succeed and the right to that opportunity, the Empower Culinary & Hospitality School was established by Dilmah Founder Merrill J. Fernando to offer the underprivileged an opportunity to rise above their circumstances.

Managed by an eminent team of Governors – Bernd Uber, Peter Kuruvita, Rohan Fernandopulle and Dilhan C Fernando, the school uses an intensive training method, to provide selected students –those with physical disabilities and youth from rural communities and the plantation sector in Sri Lanka with comprehensive knowledge and international perspectives on cuisine and hospitality. The four month culinary course offered by the school, totally free of charge, is equal to the best in the world with visiting international professionals supplementing the Sri Lankan faculty. Culinary empowerment spans the fundamentals of nutrition through personal discipline, English, cooking skills, information technology and menu planning.

Built to the standards of a commercialized kitchen, the culinary unit is equipped with the latest technology and kitchenware needed to train chefs in all areas, such as hot and cold cooking and baking. Not forgetting those that maybe wheelchair bound, it also includes a station which is specifically designed to allow their ease-of-access.

Elaborating on the philosophy behind the initiative, Merrill J Fernando said that, although Dilmah Tea is known worldwide for its quality, the philosophy that is driving Dilmah Single Origin Tea is little known.

“Dilmah is not just the best cup of tea but it is a cup that cheers the poor and the needy. I have made the poor look to Dilmah for various kinds of relief and support and the wealth I have acquired is going back to the poor. At the MJF Charitable Foundation, we have a variety of activities bringing hope and sunshine to the poor and the disabled. The school is another source of providing hope and happiness to the poor and the disabled. About 90% of the children who passed out came from our estates; children of tea pickers never had a hope of achieving such a position in life,” he explained.

While acknowledging that Worldchefs recognition is a very strong encouragement and validation, the Trustee of the MJF Charitable Foundation Dilhan C. Fernando spoke about the tangible difference the culinary course has brought about in the lives of the beneficiaries.

“Six months ago, these chefs knew nothing about cooking. We designed a four month boot camp method with the involvement of Worldchefs, of committed people like Bernd Uber with input from Peter Kuruvita, from Rohan Fernandopulle, with the involvement of our chefs like Rajiv. What we did was then transform that a little more by insisting that these people, whilst they get completely free training, that we require of them their commitment. They start the day with physical exercise; they go on to learn English; they go on to learn computers. They are stretched beyond what they believe to be their capabilities. We extract, in those 4 months, their true ability, that is their true potential which each of has in whatever circumstance and then we are able to take them forward,” he said.

According to Dilhan C. Fernando, part of the course is three months apprenticeship. “If somebody else does not take them we take them into the leisure division which my brother runs. So they have the wonderful privilege of saying they have come from the plantations and they are choosing, from the finest of the 5 star properties of Sri Lanka, which one they will join. That shows the difference that knowledge can offer. How knowledge can take you from a completely underprivileged environment into something that is transformational,” he added.

MJF Charitable Foundation

The MJF Charitable Foundation was established by Dilmah Founder Merrill J. Fernando, to fulfill his commitment to make his family business a matter of human service. MJF Charitable Foundation, changes over 10,000 thousand lives each year. All companies in the MJF Group, contribute 10% of their profits before tax, to the Foundation. Merrill does not accept donations and believes charity must be forthcoming strictly, from his personal resources.

www.mjffoundation.org

https://www.facebook.com/MJFCF

https://www.instagram.com/mjffoundation/

News World

Chefs and Pastry Chefs Met to Compete in Contest in Slovak Republic

Post author By France
Post date March 3, 2017

At the International gastronomy fair Danubius Gastro 2017 that took place in January 2017 in the Fair and Congress Center Incheba Bratislava the Slovak Association of Chefs and Pastry Chefs organized again the contest for chefs, conditioners and carvers. 75 contestants from Slovakia, Austria, Czech Republic and Ireland met to compete for the placement in the competitions: “Poetry in Gastronomy – a competition exhibition of dishes and conditioner products”, “Danubius Gastro CUP – competition in life cooking and baking”, “Carving Cup Slovakia 2017” and the most prestigious competition in Slovakia under the name “Master Chef of Slovak Republic 2016/2017”. The chefs and conditioners successfully confirmed again both their mastership and skills.

The competitions at the fair that was visited by almost 70 thousand visitors had a great attendance and reaction. The chefs and conditioners proved that the interest is still growing in their art. The excellent finishing touch to the atmosphere was put by the audience who demonstrated by the continuous applause their sympathies with the contestants.

At this contest we presented the World Association of Chefs Clubs and its section „Worldchefs without Borders“.

News World

Can you taste stress?

Post author By France
Post date March 3, 2017

Negative stress has become an accepted norm in professional kitchens and numbers show that the industry suffers as a result. To test if stress is really indispensable to chefs, Electrolux Professional carried out a social experiment with two teams of chefs preparing the same menu but with different equipment and stress levels. In the end, guests ranked the teams’ food as equally delicious – proving that stress isn’t a necessary ingredient to create great tasting food.

There has never been a more exciting time to be a chef. With the rise of foodie culture, restaurant-goers have become more adventurous than ever. According to the National Restaurant Association, 66% eat a wider variety of ethnic cuisines now than they did five years ago.

With a more sophisticated audience comes added pressure on chefs to continuously invent and deliver. And lauded chefs who praise their eccentric life in the kitchen tend to reinforce rather than challenge the growing culture of negative stress.

Numbers confirm that the industry suffers as a result. Electrolux Professional recently assigned a business intelligence agency to conduct a survey among chefs and culinary professionals in the US. The results show that 79% experience negative stress at work at least once a week, making them feel irritable, distracted and anxious. Almost half (44%) state that they have been on sick leave due to stress syndromes, and 55% have used or considered using prescription drugs to calm down after a stressful day at work.

“We live in a time when people care more about the story and process behind the food on our plates. But there’s a missing link in the farm to table movement – chefs. We believe that great food can be created through a happier, healthier work-life in the kitchen, and that’s why we wanted to test if negative stress really is indispensable,” says Corey Siegel, Electrolux Professional Corporate Executive Chef for North America.

Electrolux Professional carried out a social experiment with two teams of chefs – one red and one blue. They wore heart rate monitor watches and were instructed to prepare the same menu consisting of four dishes, using different equipment. To provoke negative stress, the red team was instructed to prepare their dishes with only the standard appliances for professional kitchens.

The blue team worked with the help of Electrolux Cook&Chill, a system that can help combat common sources of stress in the kitchen. The air-o-steam Touchline combi oven and air-o-chill blast chiller help ensure consistent food quality, streamline team workflow and lets chefs save time on mundane tasks like continuously checking the oven, so that they can get creative and invest their time in perfecting new dishes instead.

Data showed that chefs in the red team were more stressed. Compared to the blue team, they spent more than twice as much time close to their maximum heart rate – 151 minutes versus 72 minutes for the chefs in the blue team. Chefs in the red team were thus forced to work at a high pace throughout the experiment because of their working conditions, whereas the blue team could afford to take a less stressful approach.

Although small amounts of stress can sharpen your performance, excessive stress can take a toll on the body. Research shows that high levels of stress over a prolonged period of time can contribute to a number of health problems, such as high blood pressure, diabetes, and heart disease.

The red team, not being able to streamline the work as much, also wasted time and energy taking around 2000 more steps per chef than the blue team – contributing to a less relaxed working day. Yet, despite the extra energy spent and elevated heartrate of the red team, guests ranked the food presented by the teams as equally delicious.

“Being part of this experiment gave me a new perspective on my everyday life as a chef. I find myself questioning old norms and I know I’m not alone. If we want cooking to be truly sustainable, we have to start challenging the perception that negative stress is necessary to create great tasting food. We will all benefit from it, because in the end I believe that happy chefs create better food,” says Chef Philip Lloyd, chef from the blue team, Culinary Instructor at The Art Institute of Charlotte and owner of Certified Chef’s Cuisine.

Watch the social experiment below:

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