Category: News

VanDrie Group serves veal burger breakfast to kick-off the Green Week

Post author By Anand
Post date January 23, 2017

German Federal Minister of Food and Agriculture visits global veal leader at IGW

Berlin, 20 January 2017 – At the kick-off of the International Green Week, IGW, Christian Schmidt, the German Federal Minister of Food and Agriculture, and Martijn van Dam, the Dutch State Secretary for Economic Affairs, visited the stand of the VanDrie Group, the world leader in veal. Within the framework of their opening walkabout, they enjoyed a veal burger in a small breakfast format. The whole week, visitors to the agriculture trade fair can try out all sorts of veal dishes and inform themselves of the high quality and preparation methods of this tender type of meat. The culinary programme is complemented by several interactive offerings, including video shows and audio tours with integrated prize contests.

VanDrie Group is the leading producer of veal speciality products and is committed to security and sustainability. Virtually all phases of the supply chain are integrated into the company's family – from farmers to processors. In this year's transparency benchmark of the Dutch Ministry of Economic Affairs, the Group rose 36 places to number 54. This benchmark is the result of an annual examination of Dutch enterprises in terms of their corporate social responsibility policies and sustainable business management. At number 54, the VanDrie Group is the highest-ranked family business on the list.

Taking responsibility for people, animals and the environment

“The sustainability and social function of enterprises are playing an ever greater role,” stated Henny Swinkels, Director Corporate Affairs of the VanDrie Group. “It is important that our commitment, and that of the industry, is transparent and receives the attention and recognition from the public that it deserves. The transparency benchmark openly shows how we work and that we have nothing to hide.” Above all, the VanDrie Group's presence at the trade fair shows how professionally the veal is handled and that the product is appreciated accordingly. “As a family-run business, we are proud to be rated so highly. It's an acknowledgement of our efforts and shows confidence in our work,” Swinkels emphasised. Especially for the Green Week, film and audio contributions have been produced that inform the visitors to Hall 18 about the subject of veal in an entertaining and captivating way.

Exquisite veal

Throughout the course of trade fair, Dutch chef Edgar Buhrs will treat visitors to the stand with a tasting of the all sorts of cuts of veal. Veal stands out because of its versatility, but it is also tender, low in calories and easy to digest. Anyone who is searching for inspiration in preparing veal should take a look at the various offerings in the VanDrie Group's multifaceted communication campaign. You can visit the Facebook page “VanDrieGroup” (cooking with veal), the YouTube channel of the same name, the website www.vealpromotion.com or the numerous veal recipes in printed form – everywhere you go, you can be enticed by veal.

News World

The Multi-Cultural culinary heritage of Penang

Post author By Anand
Post date January 23, 2017

source

Penang, the island-state off the northwestern coast of Peninsular Malaysia, is a melting pot of cultures, ethnicities, traditions and religions.

As a historical trading port, life there has been determined by migration for hundreds of years. Many people came as workers more than 200 years ago, and simply stayed – bringing along with them much more than their food.

Ethnic Malays, Indians and Chinese live together side by side – leading to a unique mix of cultures and food.

“Each of them respect each other's religion, each other's customs and their habits. In Malaysia, we have this word called tolerance. You have to tolerate each other in order to live in harmony,” says Teresa Pereira Capol, a Heritage Trust guide.

At his street corner store, Cheah Ming Kin has been making the same dish for decades, which has provided him with a livelihood and helped him raise his family. In his 80s, it's been a long road from when he first arrived on the island as a boy.

“I didn't go to school …. there was hardly any work available. I would help other people washing dishes … I didn't have an education,” he says. More than 60 years later, Ming Kin is now famous in Penang for his Lo Mein, a rich, gravy-like soup with noodles.

His son runs an upmarket restaurant – serving the same food he watched his father cook on the street for decades.

For many of Penang's residents, food has evolved to become an art form, a social spectacle, a live display of one's ethnic roots. But for most of the street vendors, life is harsh and working hours are long. They continue their trade just as their ancestors did, often in the same street their relatives once occupied. Yet they remain proud of this heritage.

“We don't want changes …. We want to keep the everyday life … the cultures, the way of life, the traditions that come with it, [we want to] keep it all intact,” says Capol.

But changes are occurring and many of the homes are disappearing. Development has been inevitable, yet the architecture of the past also needs to be preserved.

“Heritage is not just the buildings and the roads, heritage is actually the people, the people's lifestyle, way of life, the ambience of a city – and that should be preserved,” says Dato Kee Phaik Cheen, a resident of Penang whose great-grandfather came across from China.

News World

Come say hello to Worldchefs at Sirha 2017

Post author By Anand
Post date January 20, 2017

Worldchefs Global Young Chef Challenge in Lyon is coming very soon.

Did you get your VIP tickets? Don’t miss the chance!
Simply login or sign up for MyChefSpace at https://www.worldchefs.org/myCHEFSPACE and it will guide you through your VIP pass registration.

Global Young Chef Challenge will take place on the 25th January 2017 at the “cuisine on Stage” Hall 2. Find out more about the competition here.

We'll be streaming live the Global Young Chef Challenge on the 25th so keep an eye out for it! The link will be available on our homepage on the date of the competition.

From 21st to 25th January, come by the Worldchefs booth and say hello. We are at Hall 6, Booth N° 6J40.

Sterling Halibut will give a demo on the 22nd and 23rd of January at 2pm at our booth. Join us to witness expert filleting skills and enjoy some refreshments as well as opportunities to get to know each other. It will be our pleasure to have you as our guest!

See you in Lyon!

News World

Dilmah creates a Tea Inspired Christmas with a global culinary and mixology challenge

Post author By Anand
Post date January 20, 2017

Dilmah invited the entire world to enter their Tea Inspired Christmas Challenge presenting amazing prizes such as an all-expense paid trip to the Dilmah School of Tea in February 2017, a vacation at the exotic and luxurious Cape Weligama, afternoon tea with Dilmah Founder Merrill J. Fernando, a Monogrammed Dilmah Luxury Presenter with Dilmah Christmas Tea, and Afternoon Tea for the 21st Century Recipe Book. 3 top winners won everything on the prize list, and 20 consolation prize winners won the latter 3 prizes.

To enter, contestants had to send in a tea inspired Christmas recipe along with a picture and the story that inspired it all. Dilmah received 115 highly creative entries from individuals across the globe between the competition dates of 15^th October to 30^th November 2016. Dilhan C. Fernando- Director of the School of Tea and son of Dilmah founder Merrill J. Fernando, and John Clancy – World Association of Chefs' Societies (WACS) Education Director, judged the contestants on respect for tea and its integration into a tea inspired Christmas presentation; Christmas themed flavours; creativity with regards to tea, gastronomy and mixology; inspirational personal tea story; and creative, synergetic and effective use of at least 1 Dilmah tea in their recipe.

30 different countries participated in creating a tea inspired Christmas, with 55 entries from hospitality professionals, and 60 entries from global lovers of tea. Fredrik Andersson from Sweden won first place for his recipe Chocolate bavaroise tasted with Dilmah Earl Grey, variation of raspberries & tea served with pistachio. Robbie Postma from Netherlands won second place for his recipe 6 days to Christmas. Jade Heynsbergh from Australia won third place for her recipe Modern Buche de Noel.

For the full list of winners and more information on the recently concluded challenge visit http://bit.ly/2ibY4VU

News World

Stephen Billingham talks about the food trends of 2017

Post author By Anand
Post date January 20, 2017

by Lynn.Hitchcock – orginal article here

Expect a year of purple food – think cauliflower, sweet potatoes, asparagus, elderberries and corn.

This year is being called the year of the egg yolk, while Spanish spices are the next big thing, as is the Middle Eastern spice mix, baharat.

Food trend analysts are predicting growing sales of “ugly” food (misshapen fruit and vegetables) as well as a growing interest in vegetable bowls and smoothie bowls.

The Food People, a UK-based company of food trend-spotting experts, have placed their bet on a return of carbs, a growth in non-alcoholic drinks, faux food, vegans coming into vogue, and gut health.

Gut health struck a chord with Stephen Billingham, president of the SA Chefs Association and director of HTA School of Culinary Arts.

“It’s quite the buzzword locally with its focus on probiotic foods. I used to think pickling was about preservation – apparently not. Anything fermented is, we are told, good for the gut.”

Billingham warns that trends take a while to reach South Africa.

“If it’s hot here then it probably trended internationally in 2015.”

What is becoming popular at home, mostly due to a weakened economy, he says, are cheaper cuts of meat, tapas-style eating, and a celebration of vegetables.

“If you think lamb and beef are expensive now, wait until April. The prices will skyrocket as a result of the drought when even breeding stock had to be slaughtered. That will have a knock-on effect on the price of chicken and fish.”

He predicts a focus on secondary cuts of meat as well as organs.

“The stuff our grandparents would eat – not so much tripe, but liver, kidneys and beef cheeks.”

He also expects a growth in “conscientious cooking”, with chefs making a conscious attempt to minimise waste, and a growing call from consumers for organic, ethically produced food.

News World

Henny Swinkels from VanDrie is Sixth in the AgriTop 50

Post author By Anand
Post date December 26, 2016

Recently, the Boerderij trade journal published its annual AgriTop 50. This ranking classifies the Netherland's most important agricultural administrators according to various factors, including the influence they have through their supervising board memberships and the size of the organisation they work for. Henny Swinkels, Director Corporate Affairs of the VanDrie Group, made it to number six on the list, rising two places from last year.

In addition to the ranking, which is compiled by a jury, a survey among the general public was held. On that list, Henny Swinkels ended in second place.

The jury's report primarily mentions Swinkels' recent seat on the Executive Committee of the International Meat Secretariat (IMS), which he assumed last November. The IMS represents 75% of the global production of cattle/calves, pigs and sheep, and has its offices in Paris. The Director Corporate Affairs of the VanDrie Group will perform this function alongside his chairmanship of the Veal Committee within the IMS.

News World

Dilmah Launches The Silver Jubilee Gourmet Collection with a Gastronomic Afternoon Tea as the Bangkok Marriott Marquis Queens Parks First Event

Post author By Anand
Post date December 26, 2016

What better way for an event debut at the Bangkok Marriott Marquis Hotel in Thailand, than an Afternoon Tea with the launch of the Silver Jubilee Gourmet! To present the Afternoon Tea was Dilhan C. Fernando – Director of the School of Tea and son of Dilmah founder Merrill J. Fernando, Robert Schinkel – award winning mixologist and Dilmah Brand Ambassador and Au- celebrated tea sommelier. Dilhan C. Fernando and Au led the tea pairing session while Robert Schinkel led the mixology component.

Upon arrival, guests were welcomed with the rare Ceylon Silver Tips White Tea in champagne flutes, paired with fresh strawberries. The Afternoon Tea menu included Dilmah’s transcendent Silver Jubilee collection of boutique teas and the highly exclusive and rare Uva Seasonal Flush of 2016, paired with, what Dilmah Tea Gastronomy has always been known for- tea inspired delicacies. Guests enjoyed Natural Jasmine Green Tea paired with Lapsang tea-infused aspic of Jamon Iberico and pickled apple, a cucumber finger sandwich with salted lemon jam, and goat cheese praline with orange gel; Silver Jubilee Earl Grey Tea paired with lemon tea financier, blonde chocolate cream puff and a light cheesecake; The Pure Darjeeling Single Region paired with a pistachio éclair and strawberry macaroon; Organic Sencha paired with the hotel’s signature coconut cake; and the pièce de résistance- The Uva Seasonal Flush of 2016 paired with green olive stuffed with vermouth gel.

Would you like to launch a special tea or a tea inspired menu at your hotel?

All you have to do is:

Get in touch with your local Dilmah partner or the Dilmah Head office directly

Share your menu and current Dilmah tea range used

Invite VIPs and media to attend the event

What we will do for you is:

Send a customised tea inspired menu for your hotel- may it be lobby, lounge, breakfast, lunch or dinner buffet, or even a personalised Afternoon Tea Program.

Launch your event with style! To ensure the participation of the founder of Dilmah or his son to speak more on the topic of tea inspired, just let us know early so we can plan ahead.

Create Pre, Live and Post event coverage through Social Media (Dilmah, Venue) as well as main stream media.

International Chefs Day News

International Chefs Day 2016 in Indonesia

Post author By Anand
Post date December 26, 2016

20th October is International Chefs Day.

Being chef for a day, ACP collaborated with Nestle Healthy Kids Indonesia invited 30 students from 3 elementary schools in Jakarta (SDN Cilandak Barat 03 Pagi, SDN Ragunan 04 and SDN Ragunan 05) to be part of this annual event.

Held at Modena Experience Center in Jakarta on Tuesday 20 October 2016 we started the day by having separate session of Nutrition class for 30 elementary students and 30 adults (parents and teachers).

We invited a Nutritionist to presents an interactive class teaching about nutrient and suggested to the parents and teachers to use a fun and interactive approach for introducing a heatlhy eating habit to the children.

In the afternoon, ACP Vice President Chef Temmy share food & kitchen safety knowledge to the parents and teachers.

Through this event, ACP Indonesia and Nestle Healthy Kids Indonesia hopes to help children in Indonesia to play a role in spreading the message about the importance part of having a healthy eating habit for a healthy future.

ACP would like to thank Nestle Healthy Kids, Modena Indonesia, PT. Sukanda Djaya, PT. Artha Karya Utama, Toza Natural Fruit Juice, 25 members of YCCI Jakarta Chapter and 15 professional chefs of ACP members.

HAPPY INTERNATIONAL CHEFS DAY 2016

News World

Cheese knives, special knives for different types of cheese

Post author By Anand
Post date December 15, 2016

More and more people love cheese. The per capita consumption in 2015 was 24.5 kg in Germany compared to 23.7 kg in 2012 according to the Association of the German Dairy Industry. This development may be due to the fact that more and more consumers are wanting healthier, balanced diets.

Cheese is available in many shapes, colours and consistencies.

The right cutting technique is very important when presenting cheese because badly cut portions of cheese spoil its appearance. It is important to use the right accessories and tools to simplify the processing of cheese. No utility knife can meet all different requirements; special knives are required especially when cutting cheese: Brie cheese knives for soft cheese like Roquefort, one and two-handed knives for semi-hard cheese and softer hard cheese, and two-handed knives for larger wheels of cheese. Soft cheese knives, for example for Gorgonzola, fresh goat's cheese or cream cheese disks or logs.

Friedr. Dick now supplies cheese knives with Kullenschliff. The Kullenschliff creates air cushions and even soft types of cheese don't stick to the blade. The Kullenschliff achieves precise cutting through accurate guidance. The stepped, downwardly offset blade cuts cleanly and effortlessly and your hand does not touch the cutting board.

Product overview – F. Dick cheese knives

Universal cheese knives

These wide-bladed knives are well suited for most medium-sized semi-hard to hard types of cheese.

Cheese knife with double handle

The knife with two handles and a 30 cm long blade masters even the thickest cheeses! A great deal of pressure can be applied thanks to the practical double handle.

Soft cheese knife

You should reach for this special knife for soft cheeses: Its perforated blade glides cleanly and the cheese doesn't stick to it.

Brie cheese knife

The alternative to soft cheese knives. The very narrow blade cuts cleanly through Roquefort or semi-hard cheese. Also, hardly any remains of cheese stick to the blade.

The cheese knives are available from specialist dealers.

Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products. Input from customers, especially end-users and our own ideas are converted into high-quality products.

News World

Taiwanese chefs leading a digital revolution

Post author By Anand
Post date December 15, 2016

A group of 65 young chefs from Taiwan are leading a digital revolution after becoming the first in the world to use a new online tool, which allows chefs to be recognised for the skills they have gained throughout their careers.

Earlier this month the chefs completed the WORLDCHEFS Professional Cook certification earning a digital ‘badge’ that is set to become a global industry benchmark, allowing them to work worldwide. They achieved their badge following graduation from a Worldchefs approved culinary programme and many of them have already been snapped up by leading global brands.

The WORLDCHEFS Global Culinary Certification complements traditional qualifications because it enables chefs, cooks and culinary educators to have their skills and experience validated by industry professionals at WORLDCHEFS whilst earning the stamp of quality that the City & Guilds brand assures.

Kirstie Donnelly, Managing Director, City & Guilds said: “As people crave ever more varied world cuisines, chefs are finding their skills and experience in demand in all four corners of the globe. In the past it’s been more difficult for a chef from Taiwan for example to demonstrate their skill to an employer in another part of the world. However, using WORLDCHEFS Global Culinary Certification they can easily do this allowing them to take their talents wherever there is work.

“Everyone at City & Guilds wants to offer huge congratulations to the students from Taiwan who have become the first to use this technology as a passport to what will undoubtedly be great careers. It’s fantastic to hear that so many of them are already reaping the benefits – we can’t wait to see what they all achieve next.”

Howard Hao-Chun Hsia, Vice Principal, Kai Ping Culinary School said: “We are so proud that students from Kai Ping Culinary School are the first in the world to receive such a prestigious recognition from WORLDCHEFS and City & Guilds.

“At Kai Ping Culinary School we pride ourselves on embracing new technologies and advancements in training that will connect chefs globally with a competitive edge in the world of work. We believe that the WORLDCHEFS Global Culinary Certification showcases not only their level of competence but also sets them on a journey to develop their industry based skills in a way that a traditional certificate cannot.

“The excitement created by the launch of the WORLDCHEFS online system, both among our students and employers, has been remarkable and the career successes that these students have experienced in such a short time shows just how WORLDCHEFS Global Certification is the key that opens many doors in the culinary world.”

Thomas A. Gugler, President of WORLDCHEFS, said: “Leaving a culinary school used to mean the end of professional education for many chefs. With our online certification, however, it is just the beginning. We have designed the certification to capture what chefs and cooks do every day in the kitchen so that it becomes a key part of their career development.

“The first group from Taiwan, who have just received their certification, is a perfect illustration of our vision. Providing young chefs, starting out in the industry, a clear and practical tool which enables them to get recognition every step of the way in their career as they learn new skills and deepen their experience.”

WORLDCHEFS joined forces with the City & Guilds Group to use the latest technology, designed by Digitalme, to verify the expertise of industry professionals. There are nine levels of certification, from Professional Cook to Master Chef and Master Pastry Chef, all underpinned by robust quality assurance that the City & Guilds brand represents.

The certification uses a digital currency, called ‘open badges’. It allows chefs to showcase their skills and experience online, on social media and job sites, giving employers instant information on what they have achieved.

And it’s not just for cooks, experienced chefs or employers. Culinary educators can also apply to get recognition for their achievements as the mentors of the next generation of culinary professionals.

If you would like to find out more about the WORLDCHEFS Global Culinary Certification, please visit https://www.worldchefs.org/certification.

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

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

Subscribe

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED