Category: News

AT .Mosphere, Dubai: Reach for the sky

Post author By Anand
Post date July 7, 2016

Read more about inspirational destinations from Elle&Vire Professional website.

Situated at a height of 442 metres At.mosphere, the Highest Restaurant from Ground Level, is an exclusive fine dining restaurant and lounge, located on Level 122 of Burj Khalifa, the world’s tallest building. The restaurant and lounge offer unparalleled views over the Persian Gulf and Dubai city centre. The third addition to Emaar Hospitality Group’s portfolio of independent ‘Lifestyle Dining’ outlets provides visitors with a special restaurant and lounge section. The menu boasts refined dishes inspired by French gastronomy. Leading the culinary brigade at the world’s highest restaurant, French national, Jerome Lagarde, has over 20 years’ international experience in acclaimed Michelin-starred restaurants and dining destinations on three continents.

Picture credit: At.Mosphere

News World

High flying anniversary with Figgjo for Dinner in the Sky

Post author By Anand
Post date July 4, 2016

Dinner in the Sky in Brussels chose Figgjo for their ten year anniversary celebration. Ten Michelin chefs served delicious dishes on ten high-flying cranes at the famous Atomium landmark in the EU capital.

For Figgjo – which is celebrating the company’s 75th anniversary this year – the task was to supply custom decorated plates from the Figgjo Base series to this fresh, youthful celebration. The event took place in the first week of June, and was a gastronomic experience for a total of 220 guests divided between ten tables hanging from ten cranes. “It was a unique and special experience to sit at a table hanging 50 metres up in the air, a tablecloth covered with blue sky and clouds, and to eat from our very own gold-decorated plates with gold cutlery,” says incoming CEO Anne Kristine Rugland.

Export manager Helene Seglem and Rugland also attended the Dinner in the Sky anniversary event – and experienced the concept that offers dinners served high in the air and which over ten years has spread to 55 major cities across the world. “It was extra fun that they took the celebration to new heights with ten tables up in the air, where ten chefs – all awarded Michelin stars – prepared the food.” The anniversary was celebrated over five days.

During the first week of June there were three daily services, with a lunch and two dinner courses per day/evening. “Together with Debecker, Figgjo’s distributor in Belgium, Figgjo also supplied plates to Dinner in the Sky last year. The fact that we were once again chosen as a supplier, confirms that Figgjo is regarded as a strong brand and supplies custom decor solutions that fit the concept. We are proud to be a part of this high-flying culinary experience,” says Helene Seglem.

News World

Obituary for Konrad Spinell and his Wife Monika

Post author By Anand
Post date July 1, 2016

It is with both sadness and dismay we bid farewell to our long-standing managing Director, and honorary member of the Konrad Spinell and his wife, Monika, were torn by a tragic accident suddenly, unexpectedly and much too early in life.

Konrad spinel has influenced many through the years with commitment and passion to the SKV. His tireless dedication to the promotion of the cooking profession and cooking education, the social and economic anchor of our Association in South Tyrol and international in the world Federation of culinary associations.

We lose with him not only an outstanding personality but also a friend, at his side as a great support always to his beloved wife, Monika.
Our sympathy goes out to the daughters of Sandra and Iris and family members.

News World

Chef Li Shuangqi Appointed Worldchefs Ambassador Mentor

Post author By Anand
Post date June 30, 2016

Chef Li Shuangqi was appointed Young Chefs Ambassador Mentor by World Association of Chefs Societies a few days ago. Chef Li Shuangqi is World Association of Chefs Societies endorsed judge, senior technician of western cuisine, senior technician of Chinese cuisine and a public nutritionist. He also acts as the professor of International Technical Exchanges Center and the national-level judge and member of China Cuisine Association.

He won the First-rate prize of Russia Cuisine Competition in 2006 and the Gold medal of the 2013 American Cooking Competition in China. In 2014 , Mr. Li was awarded the First-rate prize of the Shanghai Young Teachers Teaching Competition. Besides, Li Shuangqi is the chief editor for such books as Basic Western Food& Kitchen: National Projecting Teaching Materials, Western Cooking Technician Tutorial Series: Teaching Materials for National Vocational Qualifications Training and Catering Operation and Service Quality Management.

He has been appointed supervisor of many cooperation projects between colleges and enterprises. It is safe to say, Li Shuangqi is one of the best young teachers of culinary vocational education.

International Chefs Day News

Myanmar – International Chefs Day 2015

Post author By Anand
Post date June 27, 2016

Blind School & Street Girls – Primary Centers Yangon

Yangon, Chef s Thurein, Zaw Anselem, Aghee, Kyaw Kyaw , Ye Nanda, Naing Oo, Moe Moe Khaing did last arrangements at the MCA Office the last night.

All training material banner, Nestle Chef Hats were arranged by Ma Ei Mon from Nestle and Thu Rein Htun last week. Two MCA familiar & partner places chosen, the Blind School of Myanmar s primary students and the Street

Girls training center Yangon, the youngsters there. Both run the MCA pastry training centers and have a first knowledge of food, cooking and baking already.

Myanmar Chefs had chosen Banana Pancake with Tamarind Sauce and a health Organic Brown Rice Congee for a Breakfast at Street Girls center and became a Lunch at the Blind School.

Aghee brought several of his pastry school students with him and did with the kids some Eclair , the first round cholesterol free,,,,,,,, as the students forgot the eggs, still the here softer version was also quickly eaten.

WCWB Ambassador of Myanmar held the theory lessons on World Chefs Day 2015 , healthy food – healthy kids and held a talk on healthy food products, healthy way s of cooking and preserving vitamins and minerals.

Chefs Ya Nanda, Aye Nanda, Kyaw Hoe cooked the rice with the kids . Ye Naing Oo at another room did marzipan modeling with the Girls at Thaungkyan Girls center, roses, small puppets and the Minions. Surprise Mrs Monar from Premium Food joined the pastry training for a job change.

One Girl mentioned that she like cheese,—- a reason for Aghee, Zaw and the MCA Pastry Alliance to come back soon for some Cheese Cake and cup cake classes, which boosted the happiness at the day very much.

After a group picture at 9:00 am quick to Yangon Blind School and prepare for Lunch with educational on Healthy Food – Healthy Kids, the 2015 theme of International World Chefs Day 2015 of Nestle Professionals and World Chefs with the culinary tools and recipes established by World Chefs Without Borders – Global Board members.

Also here the Myanmar Chefs team was supported by the Blind Pastry Chef s student of the there now over a year Pastry Training to Blind people…. In the Kitchen the Chefs were joined by TV Chef Kyaw Kyaw for the organic green Rice congee and the tamarind Banana pancakes……

When lunch time came all small – Blind students came with the sound of the bell to the dining room and not before they did sing some songs for the Chef as thank you for the Healthy Food to Kids that day on International World Chefs Day 2015 – Yangon Myanmar ……

Thank you very much,- from all to Nestle Professionals which had made this all possible here in Myanmar to Mrs Ei Mon and Mr Laurant as well Mrs Zun all from Nestle Professionals and great partners to Myanmar Chefs since many years in Myanmar….

Looking to just another year to come where we have daily many chances to cook healthy food for children it does mostly not take or not need costly food items , the way of cooking is the most important to keep all the healthy items alive as nutrition and vitamins as well choose the right food from the right farm or fisher man ,—- choose food which is produced sustainable and in ahealthy way.

Myanmar International chef day

News World

Dilmah s School of Tea receives Worldchefs certification

Post author By Anand
Post date June 16, 2016

Dilmah’s School of Tea received a World Association of Chefs' Societies (Worldchefs) recognized culinary education institution at the 43rd School of Tea held recently. Worldchefs is composed of 10 million chefs and the Dilmah School of Tea is the first and only Worldchefs certified Tea School.

After a week of observation in Sri Lanka, Worldchefs Education Director John Clancy awarded the certification to Dilmah’s School of Tea for having a high standard of training and skills development for continuing professional development.

“This has exceeded all expectations, and the philosophy behind the Dilmah family's business is outstanding” said Clancy, at the presentation. In his approval letter he further stated, “Our panel reviewed the evidence provided by your company, and determined that Dilmah met and exceeded our Standards for an approved Culinary Training Status. On behalf of Worldchefs it is our pleasure to approve your training center and programs and the first organization in Asia to receive this seal of approval”.

Dilmah and the Lyon based center of culinary and hospitality excellence institute Paul Bocuse announced a partnership in establishing the first international tea school in October 2009.

The 43rd Session of the School of Tea (SOT) was held at the Blue Waters Hotel in Wadduwa with a record number of participants attending. The Dilmah SOT takes participants on a journey through the history of tea, its manufacture, and culture and how this versatile and healthy herb goes beyond being just a beverage. The SOT alumni are taken into the innovative world of tea in the 21st Century with tea gastronomy, mixology and pairing. The Dilmah School of Tea seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and consumers. (www.schooloftea.org) The School of Tea has been held in over 18 countries worldwide with 2829 SOT alumni up to date.

Dilmah has taken the lead in bringing innovation to the global tea industry through signature events such as the Chefs and the Teamaker and Real High Tea which seek to educate and inspire hospitality professionals to offer new tea experiences to guests. It helps re-introduce this healthy and versatile beverage to a whole new market.

Dilmah is Ethical Tea, in that all packaging profits are retained in Sri Lanka and fund the MJF Charitable Foundation and Dilmah Conservation. The family business is based on the philosophy that Business is a Matter of Human Service. (www.mjffoundation.org)

News World

THAIFEX-World of Food Asia 2016 sees double digit growth and major regional trade deals concluded

Post author By Anand
Post date June 14, 2016

2016 proved monumental, attracting an outstanding turnout of trade visitors beating last year’s record by 21% and resulting in million dollar on-the-spot trade deals for exhibitors.

(Bangkok, 7 June, 2016) – THAIFEX-World of Food Asia 2016, Asia’s leading food and beverage show closed on 29 May on an overwhelmingly positive note after five days of power-packed programmes and activities. The 13th edition was THAIFEX-World of Food Asia‘s largest and most impactful show yet, attracting a total of 42,528 trade visitors – a 21% increase from 35,205 in 2015 and 1,919 exhibitors from 40 countries.

Mr Michael Dreyer, Managing Director and Vice President, Asia Pacific, Koelnmesse Pte Ltd said, “THAIFEX-World of Food Asia has once again surpassed expectations in both participation and visitors, emphasising the strategic role it plays as an important business platform for the international food and beverage community.

“THAIFEX-World of Food Asia shares a similar vision as the ASEAN Economic Community which is to help ASEAN integrate with global markets and reach its maximum potential to become one of the largest economies in the world. This strategic alignment has helped establish us as a brand that is associated with quality and returns as well as innovation, trends and significant trade opportunities.

“Moreover, we are pleased to share that 1,700 trade mission buyers attended this year’s event, reaffirming the importance of THAIFEX-World of Food Asia’s position as a global player in the food and beverage industry. We are encouraged by the overwhelming response and positive feedback from 33,024 Thai visitors and 9,504 international visitors and are already looking forward to expanding our presence with the 2017 edition.” he added.

For the first time ever, international participation matched that of local exhibitors – an impressive total number of 1,919 exhibitors took part in this year’s show of which a strong international representation of 955 were from Europe, North and South America North and South Asia and Southeast Asia. New country groups like Chile, India, Indonesia, Norway and Cambodia were also added to the mix, leading to an increase of exhibition space totaling 80,000 sqm across seven halls.

One significant success story was from an exhibitor at the new Indonesia Country Pavilion who secured on-the-spot orders from China and South Korea for an impressive 35 containers of kerupuk (popular Indonesian prawn and fish crackers) at a total order value of US$ 950,000. Indonesian seafood exporters were also able to clinch deals with international buyers from the EU, US, Mexico and Thailand.

“This was our first time participating at THAIFEX-World of Food Asia and it was most definitely a positive experience for all 41 Indonesian companies exhibiting at the show. THAIFEX-World of Food Asia proved to be an effective gateway to global trade with a healthy representation of both regional and international participation and visitors. The one-to-one business matching is second to none and I look forward to making this event a priority in our yearly trade calendar.” said Indonesian trade attaché member in Bangkok, Rita Tri Mutiawati.

Partner Country, Germany expands presence

Well-known for its trademark 'Made in Germany' products synonymous with Quality, Reliability and Innovation, Germany was at the centre of attention as THAIFEX – World of Food Asia's 2016 partner country. Led by the German Ministry of Food and Agriculture, the Germany Pavilion expanded in size this year occupying a total of 306 sqm of exhibition space. 24 exhibitors were represented at the fair presenting food products ranging from traditional to organic fare as well as chef demonstrations by two of Germany’s popular culinary stars, Steffen Burkhardt and Soeren Jahnke.

Notable German exhibitors included popular beer brands like Zoller-Hof who featured two of their best-selling beers on tap for sampling while Beckers Bester presented premium-quality fruit juices. Dr. Suwelack’s freeze-dried coffee with low calorie table top sweeteners made quite an impact at this year’s show as well.

Axel Wildner, Counsellor for Food and Agriculture, Embassy of the Federal Republic of Germany, Bangkok said, “This was a proud moment for Germany. Being the official Partner Country for the 2016 edition of THAIFEX-World of Food Asia cast a spotlight on our impressive showcase of 'Made in Germany' products and created many opportunities to meet with potential buyers in ASEAN. This year’s show was extremely successful and we are excited to see what 2017 brings.”

“I am convinced that Germany being the official Partner Country this year gave WHAPOW a great boost in visibility at THAIFEX. WHAPOW is a German/Thai food start-up company. Our promotion at the German Pavilion under the 'Made in Germany' label – which stands for professional design, branding, quality management and international market presence – in combination with the sourcing of all natural and organic certified food ingredients from small farmers in Thailand is a recipe for international success and a unique selling point. Thank you THAIFEX-World of Food Asia for giving us this global platform.” exclaimed Ingo Puhl, Managing Director and Co-Founder, Whapow Co. Ltd.

Asia's culinary talents shine bright

THAIFEX-World of Food Asia prides itself in bringing together some of the world’s leading culinary talents. This year was no exception with the return of the highly anticipated, Thailand Ultimate Chef Challenge which saw an impressive line-up of 1,046 entries from 11 countries competing head-to-head in a series of culinary tests including the new 'Pastry & Bakery Challenge'. Hosted by Thai Chefs Association, World Association of Chef Societies (WACS) and Koelnmesse, this year saw Mr Anucha Chuatbamrung from Impact Exhibition Management emerge victorious in the “4 Individually Western Plated Dessert” segment with the highest competition score of 94.75.

Mr Willment Leong, Organizing Chairman for the Thailand Ultimate Chef Challenge said, “This was an exhilarating five-day event as we saw some of the world's best culinary talents displaying their masterful skills. In its 5th edition, we welcomed 30 internationally-acclaimed judges including 26 WACS approved international judges which had the hard task of critiquing a record-breaking number of entries. The energy level was electric due to the largest ever group of participants. We are extremely proud to be one of the organisers of such a prestigious culinary event.”

World of Coffee & Tea – offering the best brews by global champions

Supported by ASEAN Coffee Federation, Barista Assocation of Thailand, Lao Coffee Association, Malaysia Specialty Coffee Association, Philippines Coffee Board, Singapore Coffee Association, Indonesia Coffee Exporters Association and Specialty Coffee Association of Indonesia, the World of Coffee & Tea surpassed expectations this year with the largest gathering of the coffee and tea industry in Thailand.

Mr Victor Mah, President of ASEAN Coffee Federation said, “We are proud to have once again given our support to the World of Coffee & Tea. This is a great vehicle for the coffee and tea industry to network and gain new business opportunities. The many activities surrounding this segment serve as a spotlight on Asia’s coffee and tea industry.”

Over at the Celebrity Coffee Bar, an exciting line-up of 16 of the world’s best baristas and judges demonstrated their finest coffee skills with LIVE on-demand performances, meet and greet sessions, free-style espresso and cappuccino challenges, to name a few. The star-studded event featured three world champion baristas – namely Japan’s Hidenori Izaki (World Barista Champion 2014), Greece’s Stefanos Domatiotis (World Brewers Cup Champion 2014) and George Koustoumpardis (World Coffee in Good Spirits Champion 2015) who were among the 11 national champions as well as two World Barista Championship judges. Visitors got a chance to rub shoulders with the creme-de-la-creme of the coffee world, as well as sample one of the world‘s most expensive cup of coffees, Ninety Plus Coffee retailing at US$100.

2014 World Champion Barista, Hidenori Izaki said, “As the first Asian World Champion Barista, it was heartening to meet many of my counterparts from all over the world, exchange knowledge and collaborate on LIVE demos to a crowd of global coffee aficionados. I look forward to seeing them again in 2017!”

2016 Singapore National Barista Champion Regina Tay said, “It’s been a privilege to showcase my skills in front of such a dynamic crowd at Celebrity Coffee Bar. Being among industry greats was truly the icing on the cake!”

Visitors also gained valuable knowledge and insights from industry professionals at True Artisan Cafe by La Marzocco and Boncafe Training Sessions. The return of CTI Latte Art Duel where local Thai baristas compete against each other in a race against the clock to impress a panel of Champion Baristas was particularly captivating.

“Thailand is often regarded as the entry point to the Asian market with its rich culture and welcoming trade environment. World of Coffee & Tea provides us with a great opportunity to be in this part of the world in order to meet key industry players. We are very pleased with this year's event.” Christoph Ziegler, Head of Sales Business Unit Coffee, Buhler AG.

Eye-opening insights from leading Food Safety and Franchising experts

From seminars and forums to business networking opportunities, THAIFEX-World of Food Asia delivered on its promise to be a leader in knowledge exchange. Now in its fourth edition, the World of Food Safety Conference welcomed more than 100 CEOs and top management from global corporations such as Danone, Mondelez, Tesco Lotus, General Mills, Cargill Meats (Thailand), Nestle and Sakae Holdings Limited. The conference touched on various food safety topics ranging from food safety regulatory issues to traceability and contaminants.

“This year marked my fourth year participating in the World of Food Safety Conference. I am always amazed at the level of expertise and insights that our speakers share during the two-day conference, each year,“ said Mr Yves Rey, Advisor to the Board of Danone.

In addition, the one-day Asian Franchising Forum led by Albert Kong, CEO of Asiawide Franchise Consultants Pte Ltd, offered franchisors, franchisees, licensees and entrepreneurs an intensive and interactive session on the newest trends and directions of the food franchise industry. Companies present included McDonald’s Thailand, MFG Franchising and Thai Food Concepts, Food Franchise Institute, to name a few.

A big hit with the crowds – NEW THAIFEX Trend Zone and Trend Topics

For the first time ever, THAIFEX-World of Food Asia partnered with Innova Market Insights, the event’s official knowledge partner, to introduce THAIFEX Trend Zone. The knowledge kiosk gave visitors a venue to gather information on top consumer trends and important insights. It included hot topic issues driving the food and beverage industry like ‘clean label’, ‘free-from movements’ and the ‘flexitarian effect’.

Also new to this year’s show was the introduction of THAIFEX Trend Topics. This new category grouped all exhibitors by the respective trends which made it easier for visitors to find out what they needed, whether a product or the right partner. What was significant was the strong representation for trends like Halal, Health & Functional Foods, Private Label and Ingredients which had the highest number of exhibitors each, clearly indicating the growing importance of these trends. Also on the rise were trends such as Gluten Free with 41 exhibitors and Vegan with 60 exhibitors. Additionally, an impressive 169 products from all over the world were on display at the inaugural Organic Supermarket.

“We are delighted that THAIFEX-World of Food Asia recognized the hottest trends including Organic. We have seen a rise in consumer demand for Organic products and the Organic Supermarket gave us the perfect opportunity to showcase just that,” said Mike Nguyen Quoc, Rita Food & Drink Co., Ltd.

On the back of another successful show, THAIFEX-World of Food Asia 2017 is set to return from 31 May – 4 June 2017. To register or for more information, please contact Koelnmesse’s Senior Regional Manager, Ms Lynn How at [email protected].

THAIFEX – World of Food Asia is organised by Koelnmesse Pte Ltd in partnership with Thailand’s Department of International Trade Promotion and The Thai Chamber of Commerce.

For more information on THAIFEX-World of Food Asia, visit www.worldoffoodasia.com.

For THAIFEX-World of Food Asia 2016 photos, please download them here.

Results of Thailand Ultimate Chef Challenge 2016

View post on imgur.com

News World

Inspirational ingredient: Bergamote

Post author By Anand
Post date June 13, 2016

Read more about inspirational ingredients from Elle&Vire Professional website.

Bergamot has been used in cosmetics and perfumes for its fresh, fruity aroma since ancient times. Found in the head notes of many fragrances, especially Eau de Cologne, bergamot, which gives Earl Grey® tea its incomparable flavour is also a wonderful ingredient for use in cooking and baking. We take a look here at this citrus fruit that resembles a small lemon and whose lively bouquet tempts your taste buds…

UNCERTAIN ORIGINS

The fruit of the Citrus bergamia (a shrub of the Rutaceae family, which probably derives from a hybridization between bitter orange and lime), bergamot is cultivated mainly in Italy, in the Reggio Calabria province in particular. Some sources claim that this shrub is native to the Far East and would have been introduced into Europe during the Crusades. Mentions in other literature report that bergamot may have been discovered by Christopher Columbus in the Canary Islands. The essential oil is produced from the fruit’s highly perfumed rind.

A CUP OF TEA, PLEASE!

The English swear by it! Earl Grey®, a black tea blend flavoured with bergamot, was first produced in England in 1830, following a journey by the Earl Charles Grey. Legend has it that a Chinese mandarin told the Earl the secret of the delicious beverage on one of his diplomatic trips to China (Charles Grey was Secretary of State for foreign affairs to the British Crown). Other sources report that, at some time, this same Earl received a gift of bergamot. Not knowing what to do with it, he put a piece of the fruit into his tea to infuse. And presto! Earl Grey was born! Today, this all-time classic can be found in several versions, with green tea, rooibos, orange peel, to name just a few…

BERGAMOT IN GASTRONOMY

In the kitchen, the bergamot’s zest and juice is used (its flesh is very bitter and not edible), as is its essential oil, in both sweet and savoury dishes. Traditionally, candied bergamot is used to flavour many tagine recipes. This citrus fruit also goes particularly well with the iodine taste of seafood. The Austrian Chef Dieter Koschina, who runs the Vila Joya (in Albufeira, Portugal), uses the Femminello variety in his recipe for bergamot-flavoured lobster. French Chef Vincent Farges, who presides over the Relais & Châteaux Fortaleza do Guincho (in Cascais, Portugal), proposes Ria Formosa oysters in a seawater jelly with a bergamot emulsion.

Bergamot liqueur is made by distilling the fresh fruits and is used to gives desserts a subtle flavour: a line drawn on a salad or a soup of fresh in-season fruits or a few drops in a creme brulee always provides dishes with an extra special zing. Essential oil of bergamot can be used to flavour pancake batters, pastry for tarts, madeleines, and so on. As with oranges and lemons, bergamot lends itself particularly well to making marmalade, while the creamier “bergamot curd” makes a marvellously tasty base for a tartlet or for filling macaroons.

BERGAMOT IN COCKTAILS

To give a hint of bergamot flavour and add some spicy freshness to your cocktail recipes, wipe glasses with the citrus zest. You can also try out Cointreau Iced Tea, a blend of Cointreau syrup, bergamot tea, fresh basil, lemon and ginger ale, or infuse some bergamot zest in gin for a long, original drink.

News World

Join Chefs Roll with myCHEFSPACE

Post author By Anand
Post date June 10, 2016

Worldchefs has worked tirelessly in creating myCHEFSPACE the social community for chefs. A project in the making for more than 3 years myCHEFSPACE provided its members with an online resume, a cookbook, job opportunities catered to your profile, an online resource library global certification, competition and judging history.

Chefs affiliated with the many associations that are part of Worldchefs have the option to sign up for a complimentary premium Chef’s Roll membership*, allowing them to build profiles to market and promote themselves and have access to the opportunities that Chef’s Roll membership provides. Membership perks not limited to media placements, jobs, stages, sponsorships. Chef’s Roll and WorldChefs invite chef of all levels, from culinary student to Michelin-starred to join our network. Join for free, here: https://chefsroll.com/worldchefs

*Chefs registered on myCHEFSPACE must use the special join link <-(https://chefsroll.com/worldchefs) to receive 4 year premium membership, free. After the 4 year period has expired, the account will automatically change to a free basic profile, unless the member decides to pay for the premium level. No payment information is collected during or after registration.

News World

Kale, an inspirational ingredient

Post author By Anand
Post date June 9, 2016

Discover more inspirational ingredients on Elle&Vire Professional website.

AN AGE-OLD VEGETABLE

Kale is a variety of curly cabbage in the Brassicaceae family (Brassica oleracea), from the Mediterranean and Asia Minor. Very popular in the Middle Ages in many European countries, kale was introduced into America at the beginning of the 17th century. Easy to grow, highly resistant and extremely satiating, kale was for a long time a basic food before dying out after the Second World War. It was revived by vegans.

THE VIRTUES OF KALE

This new enthusiasm isn’t just a fad: in 2008, the journal “Live Science” ranked kale in 6th place among the 7 foods which you could live off on a desert island. In fact, its iron content makes it an excellent alternative to meat: it has been called “the new beef”. Low in calories and rich in minerals (for an equivalent weight, kale contains 20% more calcium than milk), this variety of cabbage contains more vitamins C, K and A than most vegetables, as well as fibres and various antioxidants. 60 grams of kale contains 134% of the recommended daily amount of vitamin C, more than an orange!

HOW TO SERVE

It’s no surprise that kale tastes of… cabbage. This superfood can be eaten with everything: in a smoothie, a salad, sautéed in a wok… But also in crisps. However, it is recommended to eat it raw to preserve its vitamins. To use it in a salad, remove the sides, roughly chop the leaves, massage them to make them soft and sweet, and season to taste. How do you massage the leaves? Press the leaves in both hands, then rub them together. To make it easier you can also rub them with a mixture of olive oil and salt. Kale is also popular in recipes for green juices and other detox drinks. It has even inspired mixologists, who have created a type of mojito called “Kalejito3”.

KALE AND TOP CHEFS

Following the example of the Battersby restaurant in Brooklyn, whose kale salad was voted “Dish of the year 2012” by monthly magazine “Bon Appétit”, most leading Chefs now use kale in their recipes. For example, Amandine Chaignot, Executive Chef of the Rosewood Hotel in London, uses it in a recipe for stuffed cabbage with calf sweetbreads and candied citron peel, and Christopher Kostow, Executive Chef of the Meadowood in Napa Valley, California, has created a recipe for kale crisps served with chorizo puree and threads of Espelette pepper.

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

Blind School & Street Girls – Primary Centers Yangon

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

Subscribe

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED