Category: News

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

Post author By France
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 France
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 France
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 France
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 France
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 France
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 France
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.

News World

The Worlds Best Pan Partners Worldchefs

Post author By France
Post date December 1, 2016

Worldchefs has just sealed a new partnership with the World’s Best Pan – AMT Gastroguss. The brand of cookware is not new to the world of culinary cooking, and may be better known as the official sponsor and supplier of the German National Culinary Team*.

AMT is backed by years of expertise in the entire production chain, and prides itself as a manufacturer of extremely high quality aluminium cookware – from design to the finished product. The factory produces cookware with consuming hand-casting method with the strictest control, achieving a unique relaxed structure without pores, which provides the basis for a distortion-free soil and thus, energy-efficient cooking.

Perhaps the best testament is this – at the Culinary Olympics in 2012, 50 out of the 52 international culinary teams that qualified for the competition cooked with the AMT Gastroguss cookware. The range was developed with the German National Culinary team, to ensure that it offers every chef user the optimal results.

Says Ragnar Fridriksson, Managing Director, “Cookware is an absolute essential in the kitchen, and we applaud the attention to quality and design that AMT Gastroguss pays to their product, just like how chefs give their utmost to every single dish served up in their restaurant.”

* VKD, largest German Chefs Association.

News World

Western Australia clean up at Australian Culinary Federation Fonterra Foodservice National Apprentice Competition Final

Post author By France
Post date November 28, 2016

The Australian Culinary Federation Fonterra Foodservice National Apprentice Competition Final was held at South Western Sydney Campbelltown Campus on Wednesday 26th October. Apprentices from all Australian States & Territories arrived Monday & hit the ground running on Tuesday morning when it was off to the Sydney markets at 4.30am to purchase their ingredients for the competition. With products sponsored from Fonterra, Bidvest, Nestle Professional & Krio Krush combined with their purchases the teams spent the afternoon preparing for the competition & tweaking the final details of their menus. They have come together for a week of camaraderie, networking & education including, touring The Southern highlands & culminating in a Gala Dinner at The Campbelltown Catholic Club Thursday evening. The awards were presented at the beginning of the evening prior to being treated to an exceptional meal prepared by Chef Paul Rifkin & his team.

Western Australian apprentices cleaned up at the awards night taking out top honour’s in all 4 categories Culinary Student, 2nd Year Apprentice Chef, 3rd/4th Year Apprentice Chef & 1st Year Apprentice Chef taking home trophies & prizes valued at $1000 including a stick blender from Robot coupe & Knives from Furi & autographed cook books from Australian Chefs. First time competitor Nicola Warren from South Australia prepared the best omelette on the day. 1st Year Apprentice Kok Wei Lee from Crown Perth was named Champion Apprentice of the Year taking home a R211 Ultra sponsored by Robot Coupe

The National Apprentice Competition is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. The best apprentice from each apprentice year and culinary student section from each state and territory are brought together to compete and decide the overall winners. The numbers of competitors, training schools, culinary educators that the NAC touches is staggering, with in excess of 4,000 culinary students and teachers, each with links to industry resulting in exposure to over 10,000 chefs throughout Australia.

Culinary Students

Quyen Trinh	Victoria	Silver
Tai Eun Kim	Western Australia	Silver
Manh Hung Nguyen	South Australia	Bronze
Sung Ha Chul	Queensland	Bronze
Wing Yam Kam	Northern Teritory	Bronze
Abigail Anakjames	New South Wales	Bronze

2nd Year Apprentice Chefs

Emma Moignard	Victoria	Silver
Luke Bathis	Western Australia	Silver
Alisha Shurville	South Australia	Silver
Maria Hoad	Northern Territory	Bronze
Sam Peart	Tasmania	Bronze
Dominic Della Ricca	New South Wales	Silver

1st Year Apprentice Chefs

Fraser Ford	Victoria	Silver
Kok Wei Lee	Western Australia	Silver
Nicola Warren	South Australia	Silver
Alec Stemmler	Queensland	Silver
William Wilkes	Northern Territory	Silver
Monique Okladnikov	New South Wales	Bronze

3rd/4th Year Appretice Chefs

Miriam Zahinda	Victoria	Bronze
Hayden Bilton	Western Australia	Silver
Nattawut Khunsombat	South Australia	Silver
Bernadette Gill	Queensland	Silver
Kelsea House	Tasmania	Silver

For more information please contact Deb Foreman deb@austculinary.com.au Photos at www.austculinary.com.au.

News World

The Worldchefs Global Young Chefs Challenge Debuts for the First time in Sirha, Lyon 2017

Post author By France
Post date November 23, 2016

Landmark partnership will bring additional exposure to the global young chef community.

The countdown for the first Worldchefs Global young Chefs Challenge at Sirha, Lyon has started!

The competition, formerly known as the Hans Bueschkens Young Chefs Challenge has been in existence since 2002, will debut for the first time at Sirha, the international food and beverage exhibition in Lyon this 2017.

The Global Young Chefs Challenge will take place on the 25th January 2017 at the “cuisine on Stage” in hall 2.2. It will run on the same day as the world’s most famous culinary competition, the Bocuse d’Or finals, which will take place in the nearby hall.

This edition will see participants from 8 countries sharpening their skills to take home the Hans Bueschkens Trophy and emerge as champion at the Global Young Chef Challenge.

The competitors are : Salvatore Canargiu (Italy), Eric Seger (Sweden), Marianus Von Horsten (Germany), Lynette TSH Payuda (Singapore), Victor Hugo Perez Ruiz (USA), Rahil Rathod (UAE), Christopher Malone (Australia) and Michael Tan (France).

Each team consists of one competitor and his/her appointed assistant, and requirements state that both need to be below 25 years of age. The competitors will have to prepare three course meals for 6 people by using pre-determined ingredients for jury evaluation and for photos and media. The first course will comprise of the entrée, followed by main course, and finally the dessert.

In previous editions, the Global Young Chefs Challenge has always taken place alongside the Global Chefs Challenge and Global Pastry Chef Challenge during the biennial World Chefs Congress.

Sirha receives almost 200 000 professional visitors from 135 countries whereof 20 000 are chefs. Sirha is covered by 1000 journalists with 2 300 media-web down fall during that week and 6.4 million page views. It also hosts the world most prestigious individual cooking competition, the Bocuse d’Or.

At Sirha, the stage promises to be bigger and more spectacular. The arena will consist of a 1,000 m2 area, fully-equipped with 8 professional Kitchens, a VIP lounge and a grand stand to welcome 100 spectators.

Says Thomas Gugler, President, “The world is changing rapidly today; and so is the world of chefs. We have been developing this platform for the young chefs, as they will pave the way for us in the near future. We believe this will contribute significantly to their experience.”

Ragnar Fridriksson, Managing Director of Worldchefs shared, “We are always finding ways to bring value to the Worldchefs community and to our partners. The young chefs are the next generation of chefs, and by working with our partners, we are able to create a world-class competition of this scale to bring this to the next level.”

Get your VIP Access to Sirha Lyon 2017! – 21st to 25th January 2017 –

FIVE days of full-on access to the first-ever Global Young Chefs Challenge, Worldchefs Partner Village, the Bocuse d'Or and Coupe du Monde!

Simply sign up for a myCHEFSPACE to win your VIP pass!

Hurry up, you only have till the end of 2016.

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