Category: News

Worldchefs welcomes Andy Mannhart as Kitchen Utensils Partner

Post author By Anand
Post date November 17, 2016

Andy Mannhart has inked a 3-year partnership with Worldchefs as official equipment utensils partner for the Global Chef Challenges. The Swiss hospitality contractor will sponsor the kitchen equipment for the Global Young Chef Challenge, Sirha Lyon 2017, Global Chef and Pastry Chef Challenge Finals at the Worldchefs Congress 2018 and Global Young Chefs Challenge, Sirha Lyon 2019.

Andy Mannhart has over 30 years of experience in providing top-notch kitchen preparation and presentation equipment to the world’s highly rated hotels and restaurants. The company is a global one-stop-shop for clients as diverse as five-star hotel chains and local boutique hotels, to cruise lines, airline lounges and private hospitals. From Kyrgyzstan to Equatorial Guinea, more than 2,000 hotels and restaurants in over 80 countries rely on Andy Mannhart’s know-how and equipment. With more than 15,000 products in its catalogue, Andy Mannhart offers a full range of innovative quality kitchen and buffet ware combining top functionality with high-end design. From colourful chafing dishes using energy-saving induction heating to sleek cooking pots, pans and table tops installed with sensors that control and regulate food temperature, the company is a trendsetter in creative hospitality products tailored to customer needs.

Says Managing Director, Ragnar Fridriksson, “We are looking forward to this partnership with Andy Mannhart, as they have a stellar reputation for their hospitality expertise. We have continually raised the standards for the Global Chef Challenges and are very excited about the first Global Young Chef Challenge in Sirha. Competitions are a form of education, and we look forward to giving more back to our chef members and competitors.”

Find out more here:

Andy Mannhart

YouTube Channel

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News World

NEW TECHNOLOGY OPENING UP A ”WORLD OF POSSIBILITIES” FOR CHEFS

Post author By Anand
Post date November 14, 2016

London – 10 November 2016: This week marks the launch of use a brand new online tool that will allow chefs to earn a globally recognised professional certification without even having to leave the kitchen.

WORLDCHEFS joined forces with the City & Guilds Group to create a new digital platform which allows chefs to be fully recognised for their experience gained whilst working in the industry. Using the tool, users can verify their expertise at nine different levels which include professional cook, master chefs, master pastry chef and culinary educator.

The WORLDCHEFS Global Culinary Certification enables experienced chefs, cooks and culinary educators, as well as students who are embarking on their career, to have their skills and experience validated by the industry professionals at WORLDCHEFS whilst earning the stamp of quality that the City & Guilds brand assures.

Best of all the certification will be recognised globally, literally serving up a world of opportunities to chefs who want to work internationally.

Kirstie Donnelly, Managing Director, City & Guilds said: “As people’s palettes grow ever more adventurous, seeking out new and undiscovered cuisines, chefs from all corners of the globe are increasingly demand in countries other than their own.

“Having internationally recognised standards that are earned online and recognised across the world will allow chefs to travel wherever their talents are in demand and help employers across the globe access the skilled workforces they need.

“The WORLDCHEFS global culinary certification has been well received by governments around the world and applauded by the industry and we are really excited about its potential to raise global standards of culinary excellence.”

The WORLDCHEFS certification offers a new way for employers to recruit staff and it assists with career development. It allows chefs to showcase their skills and experience online, using sharable digital ‘badges’ which can be displayed on social media and job sites, giving employers instant information on each candidate. And it’s not just for experienced chefs or employers. Culinary schools can also use the system to certify trainee chefs and cooks finishing their studies, allowing them to demonstrate their skills to prospective employers when they hit the marketplace and giving them a competitive edge as they set out on their career.

The innovative on-line platform was designed by DigitalMe a company who work with teachers, charities and employers across the world to create a new digital currency that recognises people's skills and talents.

Thomas A. Gugler, President of WORLDCHEFS, said: “We are incredibly proud of the work we have done with City & Guilds. The industry has been crying out for a standard which reflects the highly mobile nature of the workforce. There are millions of highly talented chefs and cooks around the world who cannot afford to take time out from their busy jobs, but still want demonstrate the wealth of experience they have gained over the years. We also wanted to recognise the fantastic work done by culinary educators who nurture and inspire the future generation of the chefs.

“Our main aim is to have global equal opportunities and career aspects which enable chefs to work all around the globe with a reputed recognition, certification and with pride.”

If you would like to find out more about how to earn a WORLDCHEFS global certification please visit https://www.worldchefs.org/Certification

International Chefs Day News

International Chefs Day in Goa, India

Post author By Anand
Post date November 9, 2016

Source

French fries, hakka noodles, chicken lollipops, crumb-fried fish and a host of other lip-smacking dishes prepared by executive chefs from Goa’s five-star hotels, were part of the elaborate menu on International Chefs Day More than 200 children, from four orphanages in Verna, gathered at Agnel Institute of Food Crafts and Culinary Sciences, on Thursday afternoon, as part of the International Chef’s Day celebrations, where 12 chefs left their busy kitchens to connect with children.

“We collectively decided on dishes that the children would like. Across the country, many chefs observed this important day by feeding thousands of underprivileged children and adults.The Culinary Forum of Goa, together with Agnel Institute of Food Crafts and Culinary Sciences, that organized the third edition of the programme, were able to reach out to more children this year, compared to previous editions. A three-piece band entertained the gathering, and the chefs spoke to the children about the perks of entering the culinary field.

“The children were also gifted provisions such as rice, sugar, toothpaste and other necessities,” Alphonso Pereira, principal of Agnel Institute of Food Crafts and Culinary Sciences, said.The Culinary Forum of Goa has 85 chefs as members.

The forum is affiliated to its parent body, the Indian Federation of Culinary Association (IFCA) which is a member of the World Association of Chefs Societies (WACS)..

International Chefs Day News

International Chefs Day 2016 in Trinidad and Tobago

Post author By Anand
Post date November 9, 2016

Source

Children from as young as six years old took part in a creative cooking workshop to help them learn about healthy eating habits.
In recognition of International Chefs Day, Nestlé Trinidad and Tobago, in collaboration with Nestlé Professional, hosted a one-day creative cooking workshop for little chefs.
Annually on October 20, International Chefs Day, more than 10 million chefs across the globe are given the opportunity to promote their profession to future chefs, and make a difference in their local communities, a statement from Nestle said.

Now in its second year locally, and as part of its “Healthy Kids Program,” Nestlé Trinidad and Tobago, hosted 60 children from 10 schools across T&T, including Sacred Heart Girls' RC, Belmont Government Primary and Dinsley Government. The schools met at the Nestlé Sport Club, Valsayn to participate in ‘Art on a Plate,’ the 2016 theme of International Chefs Day.
At the event, the junior chefs got the opportunity to get creative with food, turning nutritious recipes into fun, edible ‘Art on a Plate’ that was not only enjoyable to make, but healthy to eat, too. Pizza, fruit salad, Rocky Oats’

The Nestlé Healthy Kids Programme
The Nestlé Healthy Kids programme is part of the company’s commitment to improve global nutrition. One of the non-communicable diseases plaguing our society is Diabetes, with the incidence rapidly increasing amongst children in particular.
The primary objective of Nestlé’s Healthy Kids programme is to teach children the basics of healthy eating to help them grow into healthy adults.

According to Denise d’Abadie, Corporate Communications Manager at Nestlé Trinidad and Tobago “…a critical element to our Healthy Kids programme is the engagement of the family.
The support of the family is critical to overall growth of the child and so the Healthy Kids programme engages parents and guardians by encouraging the kids to take the learnings home to their family, so that everyone in the household learns how to lead a healthy lifestyle.”

More About International Chefs Day 2016 Theme – Art on a Plate
Children learn best through creative, fun activities. To make healthy nutrition tangible on a level they can relate and respond to, Nestlé partners with the World Association of Chefs Societies (WORLDCHEFS) to enact ‘Art on a Plate,’ the theme for International Chefs Day 2016.
‘Art on a Plate’ involved children from 84 countries across the world, and right here in Trinidad and Tobago, in on-the-spot cooking and meal preparation with professional chefs from Nestlé Professional.
During mini-workshops, the “Healthy Kids” created edible artwork with wholesome, nutritious ingredients.

International Chefs Day News

International Chefs Day 2016 in Singapore by SATS

Post author By Anand
Post date November 9, 2016

Since 2011, SATS has been celebrating International Chefs’ Day, which falls on 20 October, with a meaningful twist. Each year, SATS Catering will mark the occasion by inviting a Voluntary Welfare Organisation to participate in the event and to inspire the beneficiaries to learn more about food in a playful and engaging way.

This year is no exception. SATS invited 67 students ranging from 7 to 10 years old from Grace Orchard School to the Multi-Purpose Hall (MPH) at SATS Inflight Catering Centre 1 to have a fun-filled and experiential afternoon of “Art on a Plate”. The event was hosted by our very own chefs and colleagues, and supported by SATS Staff Association. Denis Marie, Senior Vice President of Apron and Security Services, Nazri Othman, Senior Vice President of Passenger Services and Ronald Yeo, Senior Vice President of Planning and Support Services also took time to support the event!

“This theme is close to the hearts of our passionate culinary team at SATS. Our chefs are experts in creating gastronomic experiences which are not just a feast for the stomach, but also a feast for the eyes,” said Tan Chuan Lye, Chairman of Food Solutions, who was invited to grace the event. “They do so by putting a lot of thoughts and research into menu planning, to ensure dietary needs are met, just like the lunch spread our chefs had prepared specially for the students from Grace Orchard School,” he added.

Grace Orchard School, a Voluntary Welfare Organisation operating under the umbrella of Presbyterian Community Services, caters to students who have been diagnosed with Mild Intellectual Disability and those with Mild Autism Spectrum Disorders. Just like any other children, their faces brimmed with excitement with the string of activities that awaited them as staff volunteers helped to put on their aprons and chef hats.

At the MPH, Chuan Lye and Executive Sous Chef Mark Laming welcomed the students warmly. A class monitor also presented a Certificate of Appreciation on behalf of Grace Orchard School to Chuan Lye as a show of appreciation for hosting the students. Thereafter, students were invited to try out different activities under the guidance of our chefs to express their creativity! These include making their own pizzas, decorating plates with craft materials and painting their own masterpieces using food ingredients! There were also face paintings and glitter tattoos for the students to explore body art!

After the students had a round at every activity, they were invited to enjoy a mouth-watering spread of high-tea which included our signature chicken satay and a delightful variety of desserts like strawberry tarts, rainbow jelly, chocolate fudge cake and profiteroles. A balloon sculptor was also invited to remodel simple balloons creatively into swords, flowers and mini-chef figure for the children as a take-home souvenir!

“This is a good activity for all the chefs so that our job isn’t just about cooking but it also involves doing charity,” shared Saiful Bahri, Executive Sous Chef, who was one of the helpers at the event and served the food to the children. Robert Yeo, Executive Sous Chef, also echoed the same sentiments, “It feels good to be able to share some joy and fun to these children on the International Chefs Day, and to prepare a spread of international food for them to enjoy as some of them may be less privileged than other children.”

International Chefs Day News

International Chefs Day in Chennai, India

Post author By Anand
Post date November 9, 2016

In Aloft Chennai, India, International Chefs Day was celebrated at the Ellen Sharma Memorial School. A one-day workshop was organised with the kids with the theme “Art on a Plate”. They also organised a competition among the students of the school in which 13 students participated.

What a fun event!

International Chefs Day News

International Chefs Day 2016 in Maldives

Post author By Anand
Post date November 9, 2016

The Chefs Guild of the Maldives were very busy for International Chefs Day. They organised three separate events!

1. Together with Faculty of Hospitality and Tourism Studies, Maldives National University we had the Chefs Guild of Maldives organised an event with 20 children from Autism Society of Maldives for International Chefs Day with the theme “Art on a Plate”

12 Chefs and Instructor chefs from the University participated.

2. On the 29^th of October we celebrated in ADDU Atoll which is the most southern Atoll of Maldives. This event saw 200 school children of 10, 11, 12 years of age participating in International Chefs Day “Art on a Plate”. They were instructed by 25 chefs from the Chefs Guild of Maldives who flew in for the event.

3. A culinary challenge was also held in the same Atoll: ADDU Festive Meal Challenge. This event was organized with women's Development Committee of ADDU Atoll. 90 women in 16 groups participated. Five chefs from the Chefs Guild Maldives members were judges.

We'd like to congratulate the national association team and the President of the association, Marie Nordeen, for their hard work!

View post on imgur.com

International Chefs Day News

International Chefs Day 2016 in Tamil Nadu, India

Post author By Anand
Post date November 9, 2016

Our department of catering science and hotel management, Sankara college of science and commerce, Coimbatore, Tamil Nadu, India celebrated International Chefs’ day with the theme “Art on a plate” on the 20th October 2016 in our campus.

The principal Dr.H.Balakrishnan welcomed the gathering. The motto of the celebration is to give hands on training about nature on a plate and various salad preparation to the kids of various schools aged 5 to 7.

The head of the department Mr.Bernard Edward in his speech oriented the students on the healthy food habits, Chef Anandaraj and his team shown various art on a plate. And the students have been taught to prepare various healthy food preparations by their own.

The chefs and students of the catering department enthusiastically organized the celebrations. and also conducted drawing competition for the school kids and were awarded with prizes. The programme end with cake cutting.

Enjoyed the occasion with young chefs and had lot of fun.

News World

Worldchefs and City&Guilds Group Serve up World of Opportunity to Chefs Globally

Post author By Anand
Post date November 9, 2016

Today marks the first time chefs around the world will be able to earn global professional certification without even having to leave the kitchen.

WORLDCHEFS joined forces with the City & Guilds Group to create a brand new online service for the recognition of chefs’ professional development, helping to raise global standards across the industry.

Anywhere, at any time, chefs can earn these professional certifications, through Open Badges, by demonstrating all of the skills, experience and knowledge they have gained while working ‘hands-on’ in the industry.

Best of all, this innovative digital tool enables achievements to be shared with employers and peers online, literally serving up a world of new opportunities to chefs internationally. It also offers a new way for employers to recruit staff and it assists with career development.

Participants can progress through nine certification levels in job roles that range from professional cook to master chef, master pastry chef and culinary educator. The certification is quality assured by City & Guilds and is available to any individual, employer or training institution.

Thomas A. Gugler, President of WORLDCHEFS, said: “We are incredibly proud of the work we have done with the City & Guilds Group. The industry has been crying out for global standards which reflects the highly mobile nature of the workforce. There are millions of highly talented chefs and cooks around the globe who cannot afford to take time out from their busy jobs, but still want demonstrate the wealth of experience they have gained over the years. We also wanted to recognise the fantastic work done by culinary educators who nurture and inspire the future generation of the chefs.

“Our main aim is to have global equal opportunities and career aspects which enable chefs to work all around the world with a reputed recognition, certification and with pride.”

Kirstie Donnelly, Managing Director, City & Guilds said: “As people’s palettes grow ever more adventurous, seeking out new and undiscovered cuisines, chefs from all corners of the globe are increasingly demand in countries other than their own.

“Having internationally recognised standards that can be accessed and earned online and then recognised online across the world make the transition to a new global workforce seamless – allowing individuals to demonstrate their skills more easily and ensuring that employers are much more easily able to find and validate the high quality workforces they require.

“WORLDCHEFS online offer has been well received by governments around the world and applauded by the industry and we are really excited to be launching it today, forging the way for the new global workforces of tomorrow.”

If you would like to find out more about how to earn a WORLDCHEFS global certification please visit www.worldchefs.org/certification.

News World

Passing of Maurice O’Flynn

Post author By Anand
Post date November 9, 2016

It is with great sadness to announce the death of Maurice Vincent O’Flynn, born in Cardiff, Wales on June 12, 1938. Maurice died peacefully at the Royal Alexandra Hospital, on November the 5th surrounded by his loving family and friends. He left behind his dearest family, Ryan, Pamela, Stephen, Natalie, Ellen and Claire. Maurice will join his deceased family; mother Iris, sister Paula, brother Bernard, and nephew Andrew, in Rest Bay Beach in PorthCawl, Wales, where they spent many wonderful summers.

Maurice moved to Canada in 1974, he landed in Montreal and took a long train ride to Calgary Alberta, and finally settled in Edmonton, Alberta, where had his son Ryan. He worked hard and as an unofficial ambassador but also played hard; enjoying comradery, witty banter, and fine Canadian Rye’s. Maurice never shied away from the straight talk. He always spoke his mind, which is a rare quality these days and often resulted in long discussions and unfortunately, occasionally also lost friends as often Maurice’s openness and frankness was not always well received. But never the less, he always stayed true to himself and his values.

Maurice was a believer in dreams to the extent that they give promise to a tangible outcome. His passion in the culinary scene helped to bring light to a new era in the city of Edmonton which was also recognized internationally. He was a founding member and Executive Director of the Alberta Culinary Arts Foundation from 1983-1993, leading the Canadian Culinary Olympic National team to win gold at the 1992 Olympics in Frankfurt, as well as receiving many other accolades. His son, Ryan shares the same passion in the culinary world sharing the philosophy “silver never suited us” and has led Ryan to win the prestigious Canadian National Championships in 2015.

I was lucky enough to meet Maurice in 2001 when I moved to Canada and we shared many fine moments together with our mutual friends. His passion was still going strong and we had many great discussions about Culinary teams from the past, the present and also often wondered where the scene is heading towards too. Maurice went digital later on and launched the champchefs achieves online – his aim was to collect as many stories & culinary teams from around the world and make them accessible in place . A project for which he was honored with a award by the world chefs association in 2012. Maurice became a great mentor of mine who tought me many things – most importantly that without passion, beliefs and dreams no life is worth living. Maurice was at times larger than life – but he always had his heart in the right place and more than anything embraced the beauty of the moment.

Although we are saddened by his death, we want to celebrate and I would truly appreciate if you could share some stories of your interaction with Maurice so I can combine them and pass them on his family. I can be reached at [email protected] and would greatly appreciate your support. More details onn the Champchefs website.

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