Category: News

SA Chef`s Association: The President`s Awards 2016

Post author By Anand
Post date April 8, 2016

A night that celebrated the best in the culinary business

The President’s Awards Dinner is always a very special date on the South African Chef’s Association calendar and the 2016 event, held in January at the Michaelangelo Hotel, was no exception. President of the South African Chef’s Association, Stephen Billingham, was given the honour of bestowing President’s Awards upon deserving individuals. Ten President’s Awards were handed out − eight Industry Recognition Awards and two Lifetime Achievement Awards − and each award recognised and celebrated important individuals within our country’s dynamic hospitality industry.

“When I look around this room, I feel extremely humbled to be here amongst such a respected, revered group of individuals – it is your passion, your integrity and excellence that makes our industry great,” said Stephen, before explaining why recipients deserved their respective awards.

A stalwart of the South African Chefs Association for over 20 years, as Finance Manager of the South African Chef’s Association, Connie Butler is an invaluable asset to SA Chefs and its members. Not only does she ensure the smooth, meticulous running of the Association’s finance department, she is also a warm, vibrant and incredibly positive presence at the Association’s head office. Nothing is too much for her, and during her time at SA Chefs, she has gone far beyond the call of duty.

As Director of Platinum Property Holdings (PTY) LTD, William Ford has had an immense and far-reaching effect on South Africa’s hospitality Industry. Always at the forefront, he sets standards and has made important contributions to the industry, not only through his role as a hotel professional, but through his presence on hotel boards and grading councils for the hotels in South Africa.

Leading the pack within hospitality training and innovation through her role as Director of the Protea Hotels Institute for Professionals Development, Mary McGuire has been a hospitality professional for over 35 years. She joined the Protea Hotel Group in1987 and is incredibly passionate about personal development and education. She can be credited with upskilling a vast number of hospitality professionals – instilling excellence and high standards in each student, and as such, improving our hospitality industry as a whole.

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News World

Park Estate Seasonal Emerald Green – a Seasonal Flush story

Post author By Anand
Post date April 6, 2016

The result of a fleeting climatic phenomenon where wind, sunshine and the terroir of the land join hands to produce conditions that are conducive for this creation process, Seasonal Flush teas are extremely rare and unique. Dry winds that fan the valleys and slopes, supported by chilly nights and bright, dry days with infrequent light afternoon showers, cause flavour in the leaves to become concentrated as the tea plant undergoes stress and prepares for drought. The ten days preceding the January Seasonal Flush showed a constant difference between the temperature during the day and night; between 24° – 8 °. That combination offers the perfect conditioning for tea leaves to produce ‘seasonal character’.

On the 25th of January at precisely 08 am the leaves of the Limited Edition Seasonal Flush were plucked and processed at our very own Park Factory Estate, at an elevation of 6,500 ft. above sea level the highest factory in the island manufacturing Green Tea. To drink a cup of the Park Estate Seasonal Emerald Green OP1 is to experience the peak of natural harmony between the weather and terroir. Park Estate Kandapola, is located 12 km from Nuwara Eliya town, on a tea covered plateau on the eastern slopes of the Pidurutalagala massif. It was selected for the project on account of the availability of green leaf from the highest elevations in the country.

This limited edition tea is reminiscent of springtime by the sea with hints of seaweed, herbs and grass. The perfect January weather produces a tea that is soft on the palate and yet marked by fine astringency that sparkles in the finish, accompanying the spring vegetal notes. The Park Estate Seasonal Emerald Green OP1 is an elegant wiry green leaf which yields a bright infusion, while being soft and lightly astringent on the palate and is a true tea connoisseur’s dream.

News World

The kouign-amann, the breton it pastry

Post author By Anand
Post date April 6, 2016

Who would have thought that this Armorican specialty (Britanny, France), which literally means Butter Cake, would inspire the greatest pastry Chefs in the world? Who could have imagined that this caramelized galette would one day arouse enthusiasm in Japan and across the Atlantic where June 20, 2015 marked the celebration of National Kouign-amann Day? Surely not its creator Yves René Scordia, a baker from Douarnenez who imagined this very rich galette in 1865 by mixing 400 grams of flour, 300 grams of butter and 300 grams of sugar. Such proportions could be explained by a flour shortage that the baker tried to compensate with… butter – which he had plenty of! Other sources talk about ruined bread dough.

This deliciousness and sweetness concentrate leaves room for many different interpretations. Philippe Conticini makes it in the form of a baguette and even Pierre Herme has his own take both revisiting the Kouign-amann in a lighter and crispier version of itself. US 2012 best pastry Chef Neil Robertson developed it in another version by filling it with a delightful chocolate ganache in his Seattle pastry shop Crumble and Flake. There is a Kouign-amann for each taste: apple, salted butter caramel, pistachio, coffee, vanilla, peanut butter… There even are savory options! Famous for his cronut, Chef Dominique Ansel of the Dominique Ansel Bakery in New York imagined an exuberant burger kouign-amann during the 2014 South by Southwest Interactive Festival in Austin. At the CiÇou Brasserie, Cyrille Soenen features on his menu the “KA by CiÇou” with bacon and cheese, chorizo, sundried tomato and basil…

But what do the Bretons think of all this? In Douarnenez, an organization was created to protect the “real kouign-amann”. The French do not mess around with tradition!

To discover more trends and interesting facts please visit Elle&Vire pro website here.

News World

Friedr. Dick CUT! – Making the Right Cut!

Post author By Anand
Post date April 6, 2016

CUT! For professionals and ambitious amateur chefs is available now from Friedr. Dick. How do I cut different food products correctly? Why are there over 20 different types of knives? These are just two of the questions that this 200 page book addresses. The book is filled with information about knives and cutting. The correct usage and operation of the individual knives, in combination with the different food products, are demonstrated in this book through over 90 different cutting techniques. The most important applications are also available as videos. The videos can be sourced and viewed on a Smartphone or tablet PC by scanning the corresponding QR code. Selected recipes from two star Chef Sebastian Frank complete CUT! and leave no questions unanswered.

The skill of a chef lies in their preparation. This is best accomplished using sharp knives and with correctly executed cutting techniques. This is not just a question of technique. The care of the knives, the sharpening methods and safety while cutting are also important factors when working with knives. Cutting and sharpening shape the world of Friedr. Dick GmbH & Co. KG. Born out of a love for cooking and based on centuries of experience, Friedr. Dick has created an immense range of knives and associated products. The combination of innovative production methods and traditional know-how result in high-quality products for all lovers of good cooking practices.

“Our mission at Friedr. Dick is that everyone should have fun cooking, during preparation and when using our knives, irrespective of whether they are a trainee, professional or an ambitious amateur chef. With this book, our aim is to create the definitive publication on the topic of “Correct cutting / Correct cutting techniques”, which has not previously existed in this format. We are offering practical support and a reference manual covering the subject of cutting.”

CUT! is also available as an App for mobile devices such as Smartphones and tablet PCs, so that it can be used when you are on the go. The App contains 50 videos about different food products and cutting techniques including a short description of each of them, as well as useful information about knives and their care. You will also find 12 selected recipes from star Chef Sebastian Frank.

CUT! will be available in German and English at specialty bookshops or online at www.dick-fanshop.de for just € 19.90. The App is available for iPhone/iPad and Android devices and can be downloaded for € 2.99 from the iTunes Store or the Google Play Store.

News World

20th World Gourmet Summit plays host to the best of Scotland

Post author By Anand
Post date April 6, 2016

It’s a little known fact that once a year, for four weeks in Spring, there is one place where the world’s top gourmands gather. And this year, at the 20th World Gourmet Summit in Singapore, the best palates on the planet will be celebrating Scottish seafood, the official seafood provider to the festival, which runs from Monday 28 March to Sunday 24 April.

World-class and Michelin-starred chefs from top restaurants will fly to Singapore to show off their skills, and experiment with cutting edge culinary ideas. Dedicated foodies will take the opportunity to sample the best cooking in the world; and influential buyers from the Asian market will gather to judge produce from all over the world – making decisions on what will appear on diner’s’ plates according to what they taste during their visit.

The Scottish contingent is set to impress the Asian market with the best fresh seafood handpicked to excite the discerning audience, dominated by Michelin-starred chefs (see notes). Scottish cod, salmon, scallops and langoustines are taking centre stage in a bid to encourage these influential chefs to get behind Scottish seafood – which serves as a massive boost for the industry.

Natalie Bell, Trade Marketing Manager for EMEA (Europe, Middle East and Asia) at Seafood Scotland, said “Where the top chefs go, other restaurants, and eventually consumers, follow. Scotland has some of the best seafood in the world, due to our clean air and crystal clear waters, and the World Gourmet Summit is about getting it in front of, and in the mouths of, some of the most influential chefs and buyers in Asia. These four weeks in Singapore can dictate the future of a product in the market, and our presence there is key to the Scottish industry’s growth.”

As well as supplying a number of individual chefs, Scottish Seafood will take pride of place at the WGS Opening Ceremony and Awards, which, to mark its 20th year, will be the biggest and most extravagant yet. Then, in mid-April, Scotland takes centre stage with a Highland Park Whisky and Seafood Dinner, at which celebrated chef Glenn Bowman will prepare the Scottish seafood for an audience of 100 influential guests. The Scottish catch has a final outing at the WGS ‘Sunset Celebration’ a cocktail event that brings together all the WGS key partners.

Peter Knipp of A La Carte Productions, creator of the World Gourmet Summit, said: “The World Gourmet Summit would just simply not be the same without Scottish seafood being included in our events. Over the past couple of years, the chefs we work with have consistently told us it's some of the best seafood they have ever worked with and as a result, we're seeing more Scottish salmon, cod, scallops and langoustines on some of Asia's finest menus.

“I'm confident that this year's event will continue to raise the profile of Scotland and the quality of its produce amongst what are some of the most influential people across Asia's thriving food and drink sector.”

Art&Science News

Announcing an Electrolux Art&Science seminar in collaboration wih Rougie!

Post author By Anand
Post date March 25, 2016

Workshop in Cook&Chill and Cook&Serve for fine dining restaurants. (In collaboration with Rougié)

At the Electrolux Center of Excellence Singapore, Electrolux SEA Pte Ltd 1 Fusionopolis Place, #07-10 Galaxis, Singapore 138522

Accredited by the World Association of Chefs Societies

Date: April 20th 2016

Time: 14:00 – 17:30

Dress code: Chefs White

NB: Limited number of participants

RSVP – Kong Kok Kiang (Chef KK): [email protected]

A hands-on workshop hosted by Chef KK, Worldchefs’ Chef2Chef ambassador and Daniel Schneider of Electrolux Professional in Electrolux Chef Academy in Singapore (In collaboration with Chef Jocelyn Deumie, Rougié)

Electrolux Professional and WORLDCHEFS are pleased to invite you to the third Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

The Aim of the Workshop

The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge on hotel banquet and restaurant operations previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the field of hotels and restaurants where Chefs are making each served dish a culinary art.

The key features and benefits of the Cook & Chill system include:

• An optimized work process incorporating the latest technology

• Higher levels of food safety

• Reduction in food loss and, ultimately, food waste

• Higher profitability for the food service operation

Learning outcomes:

On completion of this practical session participants will have acquired the ability to:

• Understand a food cost & control the profitability in banqueting operations

• Maximize the use of Cook&Chill system in Hotel and Restaurant operations

• Reduce the weight loss & control the food texture using Sous Vide cooking technology and low temperature cooking process • Standardize & monitor the food quality & safety in bulk operations achieving consistency

• Focus on innovative equipment in Hotel and Restaurant operation in order to increase productivity & improve the workflow

• Learn to manage rethermalization process in order to achieve consistency, sustainability & quality during a la carte or banqueting operations

For more information and participation please contact.

Chef Kong Kok Kiang

Email: [email protected]

News World

Gulf Gourmet Scholarship: Empowering the future of our industry

Post author By Anand
Post date March 25, 2016

CCA Dubai Culinary Scholarship, the One Million Dirham continuing education award for UAE young industry chefs, a first-of-its-kind industry scholarship programme has now progressed through 70 per cent of its journey of knowledge, empowering its first batch of 25 deserving upcoming culinary talent.

The scholarship is being executed in strategic partnership with the Emirates Culinary Guild, World Association of Chefs Societies (WorldChefs ) – Young Chefs, and City & Guilds, London.

The 52 week ‘Day Release Programme’, which is ICCA Dubai’s International Chef Training Program (ICTP) with City & Guilds, International Vocational Qualification (IVQ) Level 2 Diploma in Food Preparation & Culinary Arts (8065- 02), is progressing well and empowering candidates to move to the next level in the world of culinary, by providing a unique learning experience through hands-on training delivered by the most experienced Chefs in the industry.

This comprehensive and intensive training program focuses on training and equipping the scholarship student Chefs with the knowledge, skills and best practices aligned to industry needs for quality delivery.

Chef Andy Cuthbert, Chairman ECG & Young Chefs Development Team for WorldChefs and Chef Uwe Micheel, President of ECG are delighted with the impact that the programme is having on the candidates. The evidence is clear from the passion and commitment that the candidates are showing towards the programme and from the increased levels of confidence that has changed their outlook towards their profession and themselves.

This hands-on and dedicated scholarship programme has not only broadened their opportunities, but has also uplifted the quality of output at the work environment. “When I started my scholarship programme, I thought I knew it all, as I had worked with so many hotels before and was now getting to learn the very basics of culinary at the school. It has been very beneficial for me to have a walkthrough the basics, it makes me feel more confident to put things to work in the kitchen now,” says Abdul Hamid Raddawi, Sous Chef, Marriott Courtyard Hotel.

The programme started right from
the very basics, with most candidates expressing the immense benefits of learning the fundamentals of culinary.
It is helping them to deal with their current work, with a lot more application of knowledge and also giving a clear understanding of what is being done. “Learning while I am working is helping me a lot, especially when I am going through the basics again. This opportunity, is not only building up my confidence but I am also able to help my colleagues in the kitchen,” says Pradnya Nikam from Radisson Blu Hotel, Deira Creek.

The program has provided a tremendous source of knowledge support to the candidates, as most of them are not from a culinary school background and have learnt or are still learning on their jobs from senior chefs and colleagues.

Michelle Asiddao Gabay from Emirates Flight Catering says, “I have never been to a culinary school before and I started working in the kitchen by peeling potatoes and onions when I was doing the job of a waitress. As I never had a chance to get a qualification in culinary before, it is great to have this opportunity to earn my professional qualification now while I am working. I feel so blessed that I have been selected for this programme by the selection panel and thankful to my Executive Chef for nominating me for this scholarship programme.”

For some, the scholarship programme is a great way to earn a qualification while working, but for others it’s a lifetime dream come true. “The scholarship programme has changed many things in my professional life. I got promoted at work after joining the course, and the best part is the senior chefs have trust in my work and ask me to share my knowledge with my fellow kitchen mates. This is nothing less than a dream come true,” says Jennah Sanchez from Atlantis The Palm.

The training is application focused with emphasis on commercial cookery skills, product creativity, presentation, multitasking abilities, interpersonal skills, supervisory and leadership strength required for the industry.

“Every Tuesday when I come to ICCA Dubai for the scholarship programme classes, I get to know something new which I did not know before. I am more confident now when I am in the kitchen by gaining more knowledge in a systematic way,” says Chammika Perera, Radisson Blu Hotel, Deira Creek.

The candidates driven by passion for food and for the industry have been further strengthened by this programme. “My mom’s cooking skills inspired me to choose culinary as my career, and also I think ‘Chef’ is a very small word but at the same time it’s very powerful and I feel really proud when someone calls me ‘Chef’”, says Ajit Paste, Demi Chef De Parte, Media One Hotel.

If it is mom for Ajit, then it is Dad for Mithun Chamika, Demi Chef De Parte, Radisson Blu Hotel, Deira Creek. For Mithun, cooking came naturally. His father being the first chef in the family, he followed in his father’s footsteps.

Chef Mithun Chamika, ‘Best Chef of the Year’ at the La Cuisine Du SIAL Abu Dhabi 2015 sees this scholarship programme as the best opportunity he has got in his life, which he thinks will open many more doors for him around the world.

Top of the line guest lecturers and trainers from the industry who have taken classes for the candidates so far include; Christian Gradnitzer (Madinat Jumeirah), Sascha Triemer (Atlantis the Palm), Michael Kitts (Emirates Academy), Sebastian Nohse (JW Marriott Marquis), Osama El Sayed (Celebrity Chef), Harald Oberender (DWTC), Thomas Haller (Nestle Professional Middle East), Patrick Bischoff (Cleveland, Abu Dhabi), Marco Torasso (Grosvenor House), KAC Prasad (Miramar Al Aqah Beach Resort), Nugraha Wardhana (Banyan Tree), Dirk Haltenhof (Madinat Jumeirah) and Suriya Abeysekara (Radisson Blu), along with ICCA’s Chef instructors
Daniel Hiltbrunner, Aziz Rajab, Vinod Radhakrishnan, Ashwini Kumar, Francois Giussani and Marco J Morana.

The programme is now gathering more momentum as the candidates are feeling more confident about the application of their knowledge and skills, and are dreaming big about their future as great industry chefs.

View post on imgur.com

News World

Park Estate Seasonal Emerald Green OP1

Post author By Anand
Post date March 25, 2016

News World

The t-Lounge by Dilmah offers the most comprehensive and authentic tea experience

Post author By Anand
Post date March 24, 2016

The t-Lounge is an upscale, elegant place designed around the enjoyment and appreciation of fine tea; complemented by light snacks and tea inspired food and beverages. The t-Lounge by Dilmah is unique in that our emphasis on tea is founded on our passionate commitment to tea as tea growers and a family business; established and headed by the world's most experienced tea maker; the first tea grower to offer his tea direct to tea drinkers around the world.

The t-Lounge offers casual visitors an inspiring ambiance with uniquely healthy and innovative tea and tea cased drinks. Tea cocktails and mocktails enhance the appeal of fine tea made in the traditional artisanal manner. These are served with cakes, pastries, crepes and waffles that maintain the Dilmah commitment to nutritious, healthy and sustainable food. For the tea aficionado, Seasonal and Single Estate teas are exclusively available at the t-Lounge by Dilmah, while tea education in co-operation with the Dilmah School of Tea, tea tasting events and a Leaf & Artisan Tea Society is dedicated to tea appreciation and tea inspired events for members.

The t-Lounge by Dilmah has four key propositions for the guest. First fine tea, served hot, chilled, sparkling or in cocktails (where license permits), mocktails or shooters. These teas are offered with casual, comfort good some of which have tea as an ingredient, many of which are paired with specific teas. Secondly, these are presented for enjoyment on-site, whilst selected items are offered for takeaway. The third element is speciality tea retail with Dilmah t-series designer gourmet tea in particular, and Dilmah Gift of Tea additionally being offered for purchase at the venue. On-going tea sampling with at least two choices of tea can be sampled by guests for consideration of purchase.

It offers the most comprehensive and authentic tea experience, which is especially relevant to the millennial generation which is leading a renaissance in tea, centred on the authenticity of tea and teas that are genuinely different. Dilmah as a tea grower is uniquely able to deliver on that promise whilst maintaining the integrity, ethics and authenticity of the experience and every element within it.

News World

Global Chefs Challenge Final in Thessaloniki Greece is sure to be action-packed!

Post author By Anand
Post date March 22, 2016

After a year of intense competition in more than on 6 continents, 10 of the world’s top chefs will be pitting their culinary skills against each other at the Global Chef Challenge Finals in Thessaloniki, Greece!

Using the freshest and top quality ingredients from Scotland, Holland, Norway, New Zealand and Thailand, this elite selection of chefs will be placed in the same level playing field, ensuring that the chef with the best cooking skills will take the crown.

Be prepared to watch the sizzling action at the Global Chef Challenge, the Global Pastry Chef Challenge and Hans Bueschkens Young Chef Challenge. It will be a sight to behold!

Check out the competitors here:

Global Chefs Challenge Europe South 16-18 April Sarajevo, Bosnia and Herzegovina

GCC – Portugal Celso Durate Padeiro

GCC – Italy Cristian Spagnoli

GCC – Greece Tsemperlidis Alkiviandis

HB winner – Italy Salvatore Canargiu

Wild Card HB – Greece Anninos Polikarpos

Pastry winner – Greece Agrafiotis Vassilis

Global Chefs Challenge Asia 20-24 May Bangkok, Thailand

GCC – Singapore Lee Boon Seng

GCC – Hong Kong Yuen Chi Hin (Steve)

GCC – Taiwan Chia-Chi Li

HB winner – Singapore Tay Sock Hui Payuda (Lynnette)

Pastry winner – South Korea Narae Kim

Wild Card Pastry – Singapore Desmond Lee Yam Hock

Global Chefs Challenge Americas 23-25 October Ecuador

GCC – Canada Christopher Corkum

GCC – USA Eddie Tancredi

GCC – Ecuador Felipe Campana

HB winner – USA Victor Hugo Perez Ruiz

Pastry winner – USA Stephan Schubert

Global Chefs Challenge Europe North 3-6 June Aalborg, Denmark

GCC – Norway Thomas Johansen Borgan

GCC – Sweden Fredrik Anderson

GCC – Denmark Mikkel Laursen

GCC – Finland Eero Vottonen

HB winner – Sweden Robert Sandberg

Wild Card HB – Denmark Tommy Jespersem

Pastry winner – Sweden Frida Backe

Global Chefs Challenge Pacific Rim 30 july-2 August Auckland, New Zealand

GCC – Australia Mathew Weller

GCC – New Zealand Marc Sycamore

HB winner – Australia Christopher Malone

Pastry Winner – Australia Jenni Key

Global Chefs Challenge Europe Central 1-4 October Prague, Czech Republic

GCC – Germany Tobias Laabs

GCC – Hungary Richard Elek

HB winner – Germany Marianus Von Horsten

Pastry winner – Hungary David Domonkos

Global Chefs Challenge Africa/Middle East 7-8 December Abu Dhabi

GCC – UAE Thamara Kumari

GCC – Qatar Khala Walid Karim

GCC – Egypt Omar Ahmed Hamada

HB winner – UAE Rahil Rathod

Wild Card HB – Namibia Jo Andri Pretorius

Pastry winner – UAE Achala Sanjeewa Weerasinghe

Wild Card Pastry – Qatar Aoki Yusuke

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