The Lithunanian chefs from the Lithuanian Restaurant Chefs and Confectioners Association continue their tour de force from International Chefs Day 2015 this year as well by visiting 20 kindergartens and reaching over 600 children.
Great work chefs!
The Lithunanian chefs from the Lithuanian Restaurant Chefs and Confectioners Association continue their tour de force from International Chefs Day 2015 this year as well by visiting 20 kindergartens and reaching over 600 children.
Great work chefs!
N.ROKBANI from Maitres des Saveurs et Gastronomes de Tunisie shared with us their beautiful event from the 20th of October 2017 in which over 25 kids and 4 chefs participated.
Well done chefs!
This year Australia celebrated International Chefs day in 3 states in conjunction with Nestle Professional & the healthy Kids program Art on a Plate program
ACT ACF chefs visited St Thomas's primary school in Canberra 40 students had an amazing day. The smoothies were the biggest hit of the day with the kids fascinated with all the different ingredients you can put into them. Thank you, Paul Butler, and Darren Tetley.
NSW ACF chefs visited St Catherine's of Sienna school Sydney where almost 100 students from various classes spent the morning preparing blueberry pancakes, tropical banana toast & fruit smoothies. Thank you to all the young chefs & members who helped make this day a success
Tasmanian Chefs visited St Marys College Hobart. 24 year 4 students made pancakes with President Stephen Lunn & has a fantastic time decorating them all with smiley faces topping the decoration list
South Australia continued their traditional chef’s day dinner & this year celebrated it at the International wine centre with an Indian Cuisine themed meal
This is the 9th year that the ACF WA Chapter & lecturers from North Metropolitan TAFE have cooked breakfast for the 1000 Relay for life walkers, who had just spent the last 24 hours walking to raise money for the Cancer Council of Australia.
Large paella pans to cook in this year enabled the chefs to cook everything fresh including bacon, sausages, boston baked beans & potato & capsicum frittata in the middle of the stadium.
Ian Keyes was a storeman at NM TAFE when he passed away & to honour his memory the staff became involved in this fantastic fundraiser.
We would like to thank the Vanuatu Chefs and Food Handlers Association for donating 20 containers to help assist communities with water needs especially lacking water storage systems or mediums. Thank you Chef Tyrone Mann for making this all possible, and the support of Melanesian Hotel also. Photo captured yesterday of chef Ty handing over containers to Kivhan water project team leader Jay-p Nalei, witnessed by media member Witnol Benko and chairlady Alcina Charlie.
Committee Team
President |
David Holiday |
Vice President |
Kandy Tamagushiku |
Secretary |
Kelly Phillips |
Vanuatu Young Chef’s Club |
Chris Bullz |
Committee Member |
Tyrone Mann |
Committee Member |
Rollyne Liu |
Committee Member |
Rob Smillie |
Committee Member |
Blake Cropp |
Vanuatu Chef Team |
Alick Able |
Vanuatu Chef Team |
Bill Leonardo |
Vanuatu Chef Team |
Rosaline |
Committee Member |
Aden Wilson |
We would like to see all hotels & food outlet in Vanuatu to keep all oil plastic containers.
To all the Chef's In Vanuatu: save your oil Drums. We are working together with KIVHAN to send all waste container to the outer Island's were some villages live far away from any water supply & this will make transport of water easy for some communities
Please contact Tyrone Mann member contact for the KIVHAN Committee, by email.
Let the Chinese New Year give you the very best in personal, and as well as professional success, and hoping the rising sun will bring you a bundle of good luck, joy, and, happiness throughout the new year.
HAVE A VERY HAPPY CHINESE NEW YEAR!
Very best culinary regards
from the entire team of the Worldchefs
Executive Committee
Thomas A. Gugler
President
WORLDCHEFS
Houston, TX – On March 6, 2017 Culinary Institute LeNôtre will host the 2017 Lenôtre National Symposium of Pastry Arts and A.C.F Chocolate and Sugar Showpiece Competition. For the first time, chefs, professionals, partners and friends of the industry will assemble at the famed Culinary Institute Lenôtre in Houston to celebrate Pastry Arts by sharing their knowledge and ideas. To showcase the talent and experience of participating pastry artists, there will also be an ACF Chocolate and Sugar Décor Competition open to both Professionals and Students with a $6400 cash prize.
The symposium will feature a wide range of professionals of the Culinary World. From association presidents and committee members, to celebrity chefs and world leaders on the cuisine scene, this will be a congregation of the most talented young minds and outstanding individuals in the profession around Houston area and Beyond. They will come to network and befriend, compete and showcase, exchange cultural values and cooking traditions, award lifetime achievers, and dine on food prepared by the leaders of tomorrow.
Keynote Speakers include:
Roland Mesnier – 26 years Executive Pastry Chef at the White House, author of All the Presidents’ Pastries and Dessert University.
Paul Rubber – Founder of Chef Rubber
Charles Carroll – Author of Tasting for Success, Former President of World Chefs Association
Laurent Vannieuwenhove – Innovation & Nutrition Center Manager for Puratos Corporation
REGISTRATION:
GENERAL ADMISSION: All-Inclusive. Includes breakfast, lunch, and dinner meals and parking space on March 6 and access to all symposium events. $85, ticketed event. Please Register here.
COMPETITORS: To ensure adherence to ACF Competition guidelines, competition registrants much register through postmarked mail.
Download and print the application package.
All applications need to be mailed to: Culinary Institute Lenôtre 7070 Allensby St. Houston, TX 77022
Application must be received via post on or before January, 30 2017 to be eligible to compete.
Please visit the website of the Symposium for more information.
You can contact Charlotte@hautecuisineconsulting.com 713.597.0962 for even more details.
The third and final day of the HORECA Kuwait 2017 exhibition was full of activities, including an honoring ceremony for the winners in the international cooking competition. Leaders Group’s General Manager Nabila Al-Anjeri and Hospitality Services Company’s General Manager Joumana Dammous Salameh honored the 37 winners who earned gold medals.
The competition’s jury panel, comprising of 10 experts announced the winners’ names noting. In addition to the gold medal winners, 60 competitors won silver and 98 won bronze medals. The jury also announced that Kuwait Sheraton Hotel won the highest number of gold medals, as seven of its chefs won first place in various competitions they took part in.
Further, the jury said that over 300 competitors took part in various categories of the competition, which is a record number. The panel added that the competitions highly appealed to visitors who enjoyed watching chefs carve works out of chocolate, ice and fruits.
Speaking on the occasion, the panel’s head chef Samaan Hilal said that the HORECA cooking competition helps support the hospitality sector, adding that it has attracted more participants compared to previous years. Meanwhile, Anjeri stressed that the exhibition achieved remarkable success. She also thanked all participating and sponsoring companies, the jury and competitors, in addition to the media. In the meantime, a number of participating company owners thanked Leaders Group, the event’s organizer, for extending the area at the exhibition allocated for their booths as requested, and for hosted various activities during the three-day event, which attracted over 6,000 visitors.
GOLD Winners
Category |
Etablishment |
Participants’ name |
Asian Cuisine |
Sheraton Hotel |
Edward George |
|
||
Burger Competition |
Symphony Style Hotel |
Gamini Priyantha Lambiyas |
Sheraton Hotel |
Rakesh Shankar |
|
Sheraton Hotel |
Blessing Iwuala |
|
Radisson Blu |
Shirantha Perera |
|
|
||
Fruits and Vegetables Carving |
Symphony Style Hotel |
Chintaka Saduruwan |
|
||
Hot and Cold Arabic Appetizers |
Hilton Kuwait Resort |
Ahmad Aboulwaffa |
Jual Shames Alhaque |
||
Kout Food Group |
Mostafa Shamas |
|
Meljissar Bautista |
||
|
||
Ice Carving |
Gourmania |
W.W. Lalantha Hasendra Fernando |
Minus 11 |
P.A.L. Samantha |
|
|
||
Meat Dish |
Jumeirah Messilah Beach Resort |
Beral Polekironi |
Mohamad Akbar |
||
Asha's Spoons |
Raghunath Dhanabal |
|
Shibin Francis |
||
Maki Kuwait |
Iskandar Abdullah |
|
Sameera Jamuni P |
||
|
||
Pasta Competition |
Sheraton Hotel |
Rakesh Shankar |
Jumeirah Messilah Beach Resort |
Midhun Ayyappan |
|
|
||
Sushi Competition |
Maki Kuwait |
Francis Milar Anora |
Maki Kuwait |
Percival Adrian Shedden |
|
D&D |
Ryan Wong |
|
Symphony Style Hotel |
Edwin Palaganas |
|
Costa del sol Hotel |
Donmis Ron Devera |
|
|
||
Six Course Set Dinner Menu |
Sheraton Hotel |
Edward George |
|
||
Three Plated Dessert Presentation |
Jumeirah Messilah Beach Resort |
Chandra Kumara Jagodage |
Jumeirah Messilah Beach Resort |
Ranga Wijeyasekara |
|
Radisson Blu |
Jitto James |
|
|
||
Wedding Cake |
MMC |
Hussina Fazier |
Jumeirah Messilah Beach Resort |
Ranga Wijeyasekara |
|
|
||
Bread Creation and Morning Goods |
Bread And Spice |
Hafid Boukouch |
Crown Plaza & Holiday Inn Kuwait |
Mohamed Issadeen |
|
|
||
Chocolate Carving |
Sheraton Hotel |
Tarak Das |
Symphony Style Hotel |
Chintaka Saduruwan |
|
|
||
Cold Canapés |
Sheraton Hotel |
Mohamed Nessar |
|
||
Cold Platter of Fish Poultry or Meat |
Symphony Style Hotel |
Chaminda Keerthi Lokuge |
Fredrik Andersson is the 1st runner up of the Global Chefs Challenge Final that took place at Worldchefs Congress&Expo 2016. In his interview with Segers Magazine he talks about the future of cuisine.
Autumn 2016 saw the opening of LØS Market, Copenhagen's first zero waste food store, where customers are encouraged to bring their own packaging to fill up with fresh food. However, the concept of Zero Waste has been around for a long time in restaurant kitchens. We spoke with Kocklandslaget's Fredrik Andersson about what he does to throw away less.
What's your experience of Zero Waste?
“The idea of using an ingredient to its maximum and throwing away as little as possible – that has been around for a while now. If you want to make a profit in a restaurant kitchen, you have to use everything you can. If we threw away half of our ingredients, it would get very expensive in the long run. That philosophy is used both in the Kocklandslaget competition and at Gothia Towers where I also work. Our volumes at Gothia are so huge that we have to think holistically in the kitchen. If we're really involved in making economies, we try to balance and compensate for the purchases we make. In terms of meat, we don't just buy the finer cuts; we'd rather have the whole animal. The prime fillets are served at the evening banquet, and other parts are for lunch. As part of the Kocklandslaget team, we also work consciously, to use as much of the raw ingredients as possible. How can we use vegetable tops and stems? What can we do with the blood and the internal organs? But now the Zero Waste concept is even gaining ground outside the kitchen.
So, Gothia serves breakfast, lunch and dinner. As a large kitchen, is it easier to compensate and use fresh ingredients to their maximum, compared to smaller lunch restaurants?
No, I'd say it's actually easier for smaller places. Even though we have considerable volumes and different meals at Gothia, the way we work varies quite considerably. This week we are fairly quiet, but next week the hotel is going to be fully booked, with big banquets. It's hard to compensate. In a smaller restaurant, there is perhaps more of a steady footfall, and it's easier to predict sales. It's also easier to plan.”
How do you think Zero Waste is going to develop in future?
“I think it's going to spread more widely. We are forced to take this step if we want to continue living on this planet. Obviously, chefs have an advantage, as we are more easily able to experiment and learn new methods to create dishes with more parts of the raw ingredients. But I also think that the general public should begin to see how things are with food waste. The knowledge that chefs are developing today must be spread and passed on to the home kitchens. For example, I've got many friends who throw away food simply because it's gone past the date on the packaging. The best before date is only a recommendation, it's not absolute proof the food has gone off. You have to be bold – look at it, smell it, taste a bit. Cut a bit off, marinate it with a bit of lemon juice and olive oil, and taste it. Cauliflower tops are a clever example of intense flavour to liven up a salad. Parsnip bacon is another green option that you see online, which can be smoked to get that lovely fatty taste. Zero Waste is in its infancy, and a change won't happen overnight. But it's really great to see everything that's going on.”
How has the knowledge and awareness spread, then?
“Individual restaurants and cookbooks are definitely helping a lot. I also think that the Max burger chain is doing a great job. They are reaching out to so many people thanks to their size, and their message is often centred in an environmentally-friendly profile. Sometimes it feels like they're trying to get their vegetarian option to become the best-seller. But if you think they're a fast food burger restaurant, it's really interesting that their veggie option is getting so much publicity, They probably sell just as many hamburgers, but they're sending out signals that people are picking up.”
Next year you're team leader for Kocklandslaget. How do you work?
“Of course I spend a lot of time developing and becoming better. We have a great tradition of competitive gastronomy in Sweden and we want to continue doing well in the future. On an almost daily basis, I'm there testing things to see how I can take the raw ingredients to the next level. It's a constantly ongoing project, with numerous discussions, but we have a great collective sense within the team.
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