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International Chefs Day News

International Chefs Day 2016 in Manila, Philippines

MACS ADB (subsidiary of Macroasia catering) is part of our catering group company and a chef team is allocated to Asia Development Bank as service provider for FB operation. Chef Panky with is leading the culinary team and looking after ADB event and conferences as well as ADB main staff cafeteria, ADB restaurant and fine dining.

The event took place close to the NAIA Airport.

We celebrated the International Chefs Day with 30 unfortunate children from nearby elementary school in conjunction the Macs Culinary team conducted a donation drive (voluntary basis) to purchase items to be placed in a backpack sponsored by Macroasia catering given to them at the end of the event.

This was a fun day and the kids role-played at being a chef for a day joining culinary profesionals in preparing sushi, sandwiches, Lumpia Shanghai (local spring roll), cookies and brownies as well as a review of the local produce of fruit and vegetable. The children participate as well by being briefed on food safety and washing hands conducted by our Quality and Assurance department.

A lunch was served to all with the same food prepared by them.

 

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International Chefs Day News

International Chefs Day 2016 in Slovakia

The International Chefs‘ day that was celebrated on October 20, 2016 in all Worldchefs member countries, Slovak Union of Chefs and Pastry Chefs celebrated together with the children from the primary school at Mudroňova street in Bratislava in collaboration with the company Nestlé Professional Slovakia and a program „Art on a Plate“. We were speaking about the importance of eating healthy food, what’s good for their health and what is not and why should they eat more fruit and vegetables.

When announcing the theme of Chefs’ Day 2016, Worldchefs bet on childrens’ fantasy and creativity. It turned out that this decision was very good. The children got very enthusiastic and started to dress the plates with a salad from spinach and fruit as well as to decorate the so popular pancakes. It was very nice to watch their enthusiasm and pride in their creations. At the end they enjoyed what they created. The event ad a very good resound in children and they are looking forward to the meeting in a year time.

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Culinary Olympics #IKA2016 winners highlight

Source IKA website

25.000 visitors turned the IKA/Culinary Olympics into the gastronomic highlight of 2016. Singapore won the battle of chefs in the national competition.

We were bigger and better than ever before“, Andreas Becker, President of the German Chefs Association, sums up the IKA/Culinary Olympics experience 2016. About 25.000 visitors came to see the spectacle at the Messe Erfurt in Germany. From the 22.-25.10.2016 the venue in Erfurt turned into the biggest Restaurant of the world.

A mecca for chefs, industry partners, gourmets and hobby chefs. For four days they could actually witness the top elite of the world wide chefs network do their best to satisfy the palettes of judges and guests alike.

„The new category for the Junior national team, the edible buffet, was especially successful“, Becker explains the newest trend of the IKA. For the very first time in 116 years the Junior National Teams didn’t prepare a cold plate presentation, but prepared an edible buffet, that could be tasted and enjoyed by judges and guests alike. „That is definitely way the IKA is headed to. We want to be more sustainable with our ressources and give our guests a special highlight to look forward to”.

In 18 glass kitchens more than 2000 chefs from 59 nations prepared over 7000 fresh meals. But of course there can only be one winner and Singapore took the trophy for best national team before Finland, who won silver and Switzerland, who won gold. Germany reached the 7th place.

In the other categories placements are as follows:

 

Junior National Teams

1. Place: Gold for Sweden

2. Place: Silver for Switzerland

3. Place: Bronze for Norway

 

Community Catering

1. Place: Gold for Finland

2. Place: Silver for Sweden

3. Place: Bronze for Denmark

 

Regional Teams

1. Place: Gold for Stockholm Culinary Team

2. Place: Silver for Skåne Kulinar

3. Place: Bronze for Amber Alliance

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News World

Singapore National Culinary Team Brings Home the Culinary Olympic Championship!

26 October 2016 – The Singapore National Culinary Team is the champion for the Culinary Olympics 2016, scoring double gold for its Cold Display and Hot Cooking categories.

The Culinary Olympics is one of the most prestigious international culinary competitions in the world. Held in Erfurt , Germany every four years, this year’s edition took place from 21 – 26 October 2016, with 30 of the world’s top national teams participating.

The Singapore National Culinary Team, which has a stellar reputation in international culinary competitions, has been training for up to a year for the competition. It is the first time it has won the championship.

The team is led by Chef Louis Tay (Executive Chef, Swissotel Merchant Court), who has a long list of competition accolades, and recently led the Singapore National Culinary Team to clinch the championship title for the third time at the Culinary World Cup in Luxembourg.

The team for Culinary Olympics 2016 has been handpicked based on their experience, commitment and potential. It is made up of Team Captain Teo Yeow Siang (Lavish Catering) and Team Members Triston Fang (Ocean Restaurant by Cat Cora, Resorts World Sentosa ) , Alan Wong (Lavish Catering), Roy Lim (Unilever FoodSolutions) and pastry chef Alex Chong (Regent Hotel) .

For the Culinary Olympics, the team has to go through a 2-part competition, which tests their perfection in techniques and creativity .The first if the Cold Display, where they have to set-up an exhibition table comprising of: 4 different kinds of finger food 6 pax, 1 cold festive/buffet platter for 8 pax, 3 different starters for 1 pax, 1 lacto-ovo vegetarian three-course lunch menu for 1 pax, 1 festive menu for 1 pax. The pastry set-up includes: 1 show item, 4 different individual plated desserts for 1 pax and Display of sweet biscuits, chocolates, petits-fours or friandises.

The second part of the competition is the hot cooking segment, where they have to prepare 110 portions of a 3-course meal – an appetiser (with seafood/fish as main ingredient or a combination of both), main course (using butcher’s meat, poultry or game or combination) dessert (of contrasting in textures and temperatures).

Says Team Manager Louis Tay, “It has been a very intense period for us as a culinary competition of this level is both emotionally and physically intense. The team has sacrificed a lot of time and sleep. There are so many people we need to thank. Firstly, the Singapore Chefs’ Association for backing us up and the sponsors who made all this possible. We are very grateful to our mentors, who have also spent a lot of time walking this journey with us, refining our dishes so we can reach perfection. And lastly, the team members and their families for committing so many months of their life to this mission. We are proud for our performance, and for representing Singapore the best way possible.”

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What is your contribution to the worlds food issues? Read the new book Food Forever

Approaching World Food day on October 16th, it is time to reconsider the food challenges we are facing and especially what the end of the food chain, namely chefs, hospitality and consumers, could contribute to the question: ’how to feed the planet in the future?’. And even more important what is the impact of a changing planet on our lifestyle and economy? That is the central theme of ‘Food Forever’, a new book by Lars Charas, the co-ordinator of Feeding Good, the global movement for and by chefs to find solutions for the world food problem.

 

According to Charas, changing diets is the central pillar for solutions in the years to come. Themes like growing and richer populations, climate change, biodiversity and plenty of other societal issues are covered succinctly to redefine the concept of sustainable food. This time from a consumer point of view, called resilient food cultures.

 

Chefs, the professional consumer, the guardians of food cultures who influence what and how we eat, are the people to lead a worldwide movement to create culinary playgrounds. These culinary playgrounds are the place to experiment with our changing diets. Starting these culinary playgrounds is the goal of the international Feeding Good movement and the book ‘Food Forever’ is the first step towards creating these global and regional playgrounds.

 

‘Food Forever’ is a must-read for each chef, entrepreneur and conscious consumer and consists of 50 interviews with leading chefs and scientists and 70 interesting experimental recipes that show a glimpse of tomorrow’s  food.

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International Chefs Day News

International Chefs Day 2016 in Japan

 

We, AJCA cerebrated the 2016 International Chefs Day with the theme of ART ON A PLATE, together with children who were exciting to learn how to create to express their edible artwork on a plate with healthy and nutritious ingredients of vegetables.

In this workshop, chefs also helped the children to expose to the culinary profession and to teach good eating habits they can carry with them for life.

It was a very exciting and fun program not only for the children but also for chefs participated.

 

We appreciate Nesle Professional team for their big and warm support for this event.

 

We hope to continue to hold such a precious workshop for more children as for our vital activity.

 

Toshi Utsunomiya,

President,

AJCA.                                        

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International Chefs Day News

International Chefs Day 2016 in Singapore

To celebrate International Chefs Day tomorrow (20 Oct), Nestlé Professional, Singapore Chefs' Association and SG Enable, collaborated on a Nestlé Healthy Kids programme to give back to the community in a meaningful way.

Last Friday (14 Oct), 26 teenagers from four special needs schools in Singapore donned on their chefs hats at the Enabling Village for a creative cookout with local chefs.

Students from Metta School, APSN Delta Senior School, Lee Kong Chian Gardens School and Pathlight School learnt first-hand about preparing healthy meals from Singapore’s chefs. This year’s event theme “Art on a Plate”, saw kids playfully express themselves in the kitchen with edible artworks. This was the first time that the kids got to work in a fully-equipped kitchen under the close guidance of professional chefs.

Mr Edmund Toh, President of the Singapore Chefs' Association, said: “International Chefs Day has been an annual tradition for the Singapore Chefs' Association. As chefs, we play a key role when it comes to sharing about the value of food and nutrition, and this collaboration with Nestlé Professional for the Nestlé Healthy Kids programme gives us the perfect platform to do so.” 
 

Mr Chow Phee Chat, Director, Marketing Communications and Corporate Affairs ofNestlé Singapore, added: “We know obesity and diabetes have emerged as major health concerns both locally and globally.

“This initiative was aimed at directly involving our kids in creating edible artworks that celebrated their individuality and artistic flair. Ultimately, we want to cultivate good eating habits in our future generations, so that they grow up strong, healthy and happy.”

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International Chefs Day News

International Chefs Day 2016 in New Zealand

Source

Thursday 20 October was International Chefs Day 2016 and Kiwi kids who participate in Nestlé’s Healthy Active Kids Programme will be swapping the classroom for the kitchen to create art on a plate, with help from some of New Zealand’s leading chefs.

International Chefs Day is a global celebration of culinary arts. The day gives children an opportunity to cook with real chefs while developing new skills including how to prepare healthy food, in a fun and interactive way.

Schools in seven regions from Auckland to Invercargill have partnered with chefs volunteering their time to educate kids on nutrition, health and wellness by turning nutritious recipes into fun edible art.

New Zealand Chefs Association National President, Graham Hawkes says good healthy food can also be fun.

“It is about creating food that is exciting to make, looks great and is good for you, as well as exposing kids to the wonders of the culinary profession and teach them good eating habits they can take home to the whanau,” he says.

The Ministry of Education believes kids learn best through play. It allows them to get creative, enables them to really understand the importance of nutritional food, encourages deeper understanding and allows students to transfer their learning into action.

Among the food that children and chefs will create are “famous landmarks like the Auckland Sky Tower or the Beehive, portraits of themselves and even national flags; there are never-ending exciting opportunities”, says Mr Hawkes.

Results from the 2015 New Zealand Health Survey completed by the Ministry of Health have revealed that in 11% of Kiwi kids are obese, and a further 22% of New Zealand kids are overweight.

Veronique Cremades-Mathis, Head of Nestlé NZ says good nutrition is a crucial part of growing childrens’ healthy development.

“Learning to cook is one of the fundamental skills needed to eat well. Supporting International Chefs Day is an opportunity for the children who join our Healthy Active Kids Programme to participate in a free interactive cooking workshop that gets them thinking about food, portion, choices and even a career.”She says.

This is the second year New Zealand Chefs Association has teamed with Nestlé to involve more young people in International Chefs day.

A comprehensive toolkit has been developed to enable schools to hold special events on International Chefs Day; schools are welcome to contact the New Zealand Chefs Association to participate.

Some pictures of the event below:

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News World

Dilmah Tea and Moods

A model for moods was defined by the Swiss Centre for Affective Sciences. They specified six moods: Happiness and well-being, Awe and sensuality, Disgust and irritation, Soothing and peacefulness, Energising and cooling, and Sensory pleasure. Taking cues from this model, along with how aromatherapists use certain aromas linked to pleasant experiences to trigger positive feelings, the Dilmah Tea Mood Chart attempts to link various teas and flavours found in tea with various moods.

 

Here’s your guide to tea for every mood:

 

ENERGY

Pure Peppermint

Peppermint has a long history as a medicinal plant – evidence of its use goes back over thousands of years. Amongst one of the world’s first medicines, the pleasant aroma of peppermint stimulates our senses and invigorates the body. It energises us.  Additionally, peppermint is used to treat headaches.

Secondary benefit: Pain relieving

 

SLEEP

Pure Chamomile

This tisane (floral infusion), with soothing flower and apple aromas, relaxes the body and is the ideal nightcap.  Chamomile is a traditional herbal remedy that has been used since ancient times.  Chamomile as a sleep aid for humans is being researched. Animal studies have already demonstrated Chamomile’s potency as a sleep aid.

Secondary benefit: Calming

 

REFRESHMENT

Blood Orange & Eucalyptus

Orange is known for alleviating anxiety, boosting immunity as well as for its ability to bring about a happy mood. Anti-bacterial and anti-inflammatory eucalyptus is effective as a healing agent. Blood orange and eucalyptus promotes vitality.

Secondary benefit: Mental alertness and boosts immunity

 

FOCUS & CONCENTRATION

Lime and Orange

Citrus aromas are well known for its ability to stimulate and inspire. Combined, lime and orange not only foster a cheerful disposition, they also enhance the focus of all thoughts.  Science has shown citrus aromas such as clementine, lime and orange to positively improve one’s mood.

Secondary benefit: Positive thoughts and immune stimulant

 

STRESS RELIEF

Rose with French Vanilla

Scientists researching chemical senses have found the vanilla bean to bring about positive moods and a sense of calmness.  Rose aromas, however, improve memory. Together, Rose and French Vanilla tea starves off stress and leaves you happy with a relaxed state of mind and body.

Secondary benefit: Memory reinforcement

 

CALMNESS

Ginger, Honey and Mint

Ginger is among the healthiest (and most delicious) spices on the planet. Its benefits include reducing muscle soreness, reducing discomfort and indigestion, and treating nausea. Together with Mint, (for upset stomachs and sore throats) and Honey (treating allergies, anti-bacterial, and anti-oxidant), Ginger, Honey and Mint tea starves off stress and calms jitters.

Secondary benefit: Relaxation of muscles

 

REJUVENATION

Green Tea with Jasmine Flowers

Jasmine is commonly used in Aromatherapy to calm nerves, and to produce a feeling of optimism, revitalized energy and confidence. The Journal of Biological Chemistry recently reported that the smell of jasmine is as calming as valium.  Jasmine, deep, relaxing and sensual, combined with green tea (refreshing flavours of hay and grass), is simply revitalizing.

Secondary benefit: Calming

 

CONTEMPLATION

Brilliant Breakfast

Unsure about how you are feeling about something? There’s a tea that’s different and special, and suitable when you find yourself in the mood to sit and think.  This intense, pungent tea with a diverse flavour profile urges you to challenge yourself – and you will emerge with a solution on hand.

Secondary benefit: Stimulates

 

 

 

 

PEACEFULNESS & CAREFREENESS

Sencha

Relaxing is about no effort. The perfect tea to relax is one that delivers without fuss, crisp, grassy flavours and an uplifting taste. This is Sencha, made from steamed leaves. Its smooth, herbal finish with a touch of sweetness, is like lifting the weight off your shoulders.

Secondary benefit: Clarity of thought

 

EXCITEMENT

Ceylon Silver Tips

You are excited. Sip a tea that is not going to distract you from your anticipation. Silver Tips is pure, delicate yet refreshing, and perfect for you to ponder what’s on the horizon. You can indulge in deep thoughts!

Secondary benefit: Clarity of thought

 

CREATIVITY

Darjeeling

Feeling creative? Put the thinking cap on- choose a drink that boosts those creative juices. Drink some Darjeeling tea with floral and muscatel notes. At once, you know it’s going to help get the creative juices flowing.

Secondary benefit: Refreshing effect

 

ADVENTURE

Earl Grey

There is no tea as singular as Earl Grey. It’s at once, fresh, rich, malty, complex, full bodied, aromatic, astringent and well balanced. This highly individualistic tea is for when you want to get audacious, intrepid and adventuresome!

Secondary benefit: Boosts confidence

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Emerald Iced Tea

A refreshing healthy iced tea made out of one of Dilmah’s Very Special Rare Teas – Park Estate Emerald Green Special OP. An exceptional high grown Ceylon Green Tea, light and bright in the cup, yet gentle in taste with herbal and pleasant fresh, grassy notes. A sophisticated tea that is mildly astringent with an attractive bouquet and lingering finish.

 

Ingredients

  • 200 ml Park Estate Emerald Green Special OP (chilled, 3 minute brew)
  • 40 ml Green Grape juice
  • 15 ml lavender honey
  • 5 ml lemon juice

Glass Type

  • Highball / Sling

Method

  • Fill the glass completely with ice cubes
  • Add all ingredients and stir

Garnish with green grapes and a twisted lemon zest

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