Category: News

International Chefs Day 2015 – Stupava, Slovakia

Post author By France
Post date October 27, 2015

International Chefs Day 2015 was also celebrated in Slovakia.

They prepared a fruit salad for the children in elementary school in Stupava. They talked about healthy food and how it is important to eat healthy especially for children. They also mentioned the world hunger to show kids that they should appreciated for what they have.

The kids were really interested and asked us few questions about our profession. Children really enjoyed this day with us and we with them. It was beautiful day full of joy. For us in Slovakia we would like to have an International Chefs day more than one day per year, maybe all year.

International Chefs Day News

International Chefs Day 2015 – Samoa

Post author By France
Post date October 27, 2015

Today, Tuesday 20th October 2015, the Samoan Culinary Association celebrated International Chefs Day with 30, year 3 students from Mamumalo School; our goal was to capture the minds of these students through fun games that included educational messages about healthy foods, healthy eating and exercise.

The day started with Crossfit Fatu toa teaching us through movement with some wheel barrow walks, team games and even some burpees!

We then had volunteers from Projects Abroad that are currently spreading the message of healthy kids, healthy future through the villages of Samoa activating our minds by identifying healthy ingredients we have in Samoa.

A cooking demonstration using local ingredients and recipes followed, showcasing a healthy twist on Samoan soul food. Creations included “breakfast palusami” with cooked rice and egg added. This was a hit with the kids as was a dessert of local fruit salad with the addition of honey, lemon and mint straight from our garden!

We finished the morning with a fun presentation by the Ministry of Health that was full of excitement, discovering more healthy and tasty produce we have locally.

Our first International Chef Day is now over after an extremely fun and educational morning, we educated and fed children, teachers, volunteers and attending media all spreading the word of healthy kids, healthy futures.

A big thanks go to Ah Liki Wholesale, Crossfit Fatu toa, Projects abroad volunteers, Minstry of Health,Tanoa Tusitala Hotel and World Association of Chefs Society.

View post on imgur.com

International Chefs Day News

International Chefs Day 2015 – Israel

Post author By France
Post date October 26, 2015

4 senior chefs from” Chefs without Borders “went to have a tasty workshop especially for the children in Nardim village.

The chefs brought with them all the ingredients needed to make pizza with the children and yeast dough in different fillings. When the chefs and the children finished baking they all sat to enjoy their bakery.

The chefs who took part in the workshop were: Chef Hanan Sagie CEO of catering Tznobar, and chairman of “Chefs without Borders”, Haim Asaf, Ira Haimson Rashad Barhom, who are organization board members of the “Chefs without Borders” that volunteer for children at risk, ill children, and more.

The ingredients for the workshop donated the chefs ,and Net member agencies.

The vehicle driving the chefs to Arad for the workshop donated Hertz company.

Ceo children village Association SOS Neli Geva: we are excited that highly chefs evacuated their day so they can come to our village in Arad, and have the workshop with the children.

We welcome the initiative and hope to have many collaboration of this kind up ahead.

Chairman of the union “Chefs without Borders” Hanan Sagi volunteering for us is a way of life, I like to see the sparks in the children's eyes during the activity, it is important to me that the children take part and find out that they have the ability to do things they thought they couldn't do before, it raises their confidence, and believing in their selves.

Nardim village belongs to Israeli association for the rural children, that is part of the world union SOS that operates over 3 decades. The union collaborates with the ministry of social affairs and social services and runs a special modiel of 2 villages for children at risk, one in the south (Nardim village) and one in the North (Megadim village). Children who are taken out of their homes by the authorities and come to the village from the age (6-12) and can stay up to the age of 23 in adults homes. We have 250 children and teens in the 2 villages. The village model is unique, in every village there are no biological families, every family has a mother and 8-9 children. The children fit in regular schools, go to the army and have a chance to change their life and fulfill their potential and future.

International Chefs Day News

International Chefs Day 2015 – Penang, Malaysia

Post author By France
Post date October 26, 2015

Organized by Penang Junior Chefs Club (PJCC) and supported by Penang Chefs Association (PCA) and Penang Elite Chefs Club (PECC) together with about 150 chefs and volunteers from all over Penang, the International Chefs Day 2015 was again a huge success with support and sponsorship of food items, equipment, utensils, logistics and most of all given us their valuable time.

Held at the Penang Municipal Park on Saturday, 17th October 2015, we were joined by kids represented by several orphanages and nursery/schools including SJK (C) Hun Bin, SJK (C) Moh Ghee, Shan Orphanage Home, EDEN Handicap Centre and Peng Hwa Kindergarten

“Healthy Kids- Healthy Future” is the campaign message. The intention for this year is to engage with a local school, nursery school or kindergarten in our community and to have fun with young children, while teaching them about healthy eating. Thanks to our partner “Nestlé Professional” and the assistance of the Penang Chefs Association committee, we have created healthy breakfast with lots of fun activities and games to keep all our young guest amused and entertained.

The event started with an aerobic exercise followed by breakfast serving the following:

Breakfast Egg Omelette – Giatmara Permatang Pauh
Assorted Cereals, Nestum & Full Cream Milk – Nestle Professional
Sauté Lyonnaise Potatoes – KDU College, Penang
Assorted Cupcakes – Chef Eddie Choong Bake & Culinary Centre
Vegetarian Mee Jawa – CAC Academy Sdn Bhd
French Pasties – Bayview Georgetown Penang

The Penang Junior Chefs Club – PJCC from the Penang Chefs Association is humbled and pleased at the overwhelming respond for our Members, Associates and Friends for their enthusiasm and cooperation. With the support of the chefs’ community of Penang representing over 30 different organizations, colleges, a variety of suppliers/vendors, friends and supporters coming together and work as a team in bringing joy and sunshine on the faces of the children.

“If you are good at what have, you can contribute and impart your skills in educating the kids of our future. We the Chefs of Penang can make an impact on the community with our creativity, skills which goes beyond the pleasure on the plate.” said William Tan, Communication Manager for Penang Chefs Association.

We trust we made a small difference in their life and even it is only for ½ a day event, it makes us aware of our surroundings and we are much richer at our heart and soul.

View post on imgur.com

News Worldchefs Without Borders

International Chefs Day 2015 – Singapore

Post author By France
Post date October 23, 2015

On 17 October 2015, Singapore Chefs’ Association (SCA), led by Special Projects Committee Mr. Alfred Lee and his team, celebrated International Chefs Day at At-?Sunrice GlobalChef Academy with 30 students from Tanjong Katong Primary School. To coincide with this year’s Worldchefs’ International Chefs Day theme: “Healthy Kids – Healthy Future”, SCA with the assistance of Nestlé Healthy Kids and Worldchefs Without Borders (WCWB), spent a fun-?filled day educating the children on eating healthy as well as offering them insights of the Chefs profession.
The day started with the SCA Committee and At-?Sunrice GlobalChef Academy team giving a huge welcome to the students. They students were then ushered on a tour of the academy’s kitchens and state of the art facilities. It was followed by opening addresses by At-?Sunrice GlobalChef Academy’s Founder Dr. Kwan Liu, Nestlé Singapore’s Corporate Communications Director, Mr. Chow Phee Chaat, and SCA President, Mr. Edmund Toh.
Worldchefs Without Borders Committee Member Mr. Tony Khoo, and SCA Vice-?President Mr. Eric Neo went on to inspire the children by talking about “Life as a Chef”, coupled with a video presentation of SCA’s win at the 2014 Expogast Culinary Worldcup.
The children were taught about the seven colours of healthy food by At-?Sunrice’s GlobalChef Academy’s Chef Instructor Mr. Rishi through a dynamic table display of fruits and vegetables and explaining the health benefits of each food’s colour group. The children were then asked to help him identify which colour group each produce belongs to by placing them on a poster depicting the various colour groups. The session was informal, fun and light-?hearted.
A hearty Tea-?break with compliments by At-?Sunrice GlobalChef Academy awaited the children after the talk.
After the Tea-?break, the children were ushered into the kitchen for some hands-?on cooking. The session was lead by At-?Sunrice GlobalChef Academy’s Chef Instructors Mr. Andreas Nauser and Ms. Gabriella Rapp and supported by SCA Committee Members. The children were taught to prepare two dishes: a Waldolf Salad, and Fried Brown Rice with Shimeiji Mushrooms, along with hygiene and various kitchen safety procedures. Colourful Recipe Cards prepared by Nestlé and WCWB allowed the children to have reference to what they were cooking. The children were also given an additional demonstration, after their cooking, on how to make Healthy Granola Bars and a refreshing berries drink.
The day ended with lunch consisting the dishes the children prepared and a buffet spread with compliments by At-?Sunrice GlobalChef Academy.
SCA would like to thank Worldchefs, Worldchefs Without Borders, Nestlé and At-?Sunrice GlobalChef Academy for making this a meaningful day for both the Chefs and the children.

View post on imgur.com

International Chefs Day News

International Chefs Day 2015 – Singapore SATS

Post author By France
Post date October 23, 2015

Every year on 20 October, chefs around the world commemorate International Chefs Day! Themed “Healthy Kids, Healthy Future”, SATS invited 80 children from the Movement for the Intellectually Disabled of Singapore (MINDS) to join in the celebrations this year.

Tan Chuan Lye, Chairman of Food Solutions, warmly greeted our guests. He also gave a short welcome speech on the significance of the event: “We at SATS see it as a great opportunity for us to make a difference in the lives of our future generation by spreading the message of healthy eating, so this year's theme is especially close to our hearts.”

“With me, is a great team of chefs and colleagues who have put a lot of thought and care into preparing today’s event. Enjoy yourselves and have a great time!” he added. Our guests were all given chef hats and aprons to put on, and split into groups. Each group rotated through five stations with different activities – tattoo sticker sticking, chocolate fondue dipping, face painting, cookie cutting and pizza making.

Led by Chef Mark Laming, our chefs, as well as our catering and human capital colleagues were at hand to ensure that the event was a success. Chef Mark said, “All the kids had a ball of fun. Their laughter and smiles on their faces were absolutely priceless.”

SATS has celebrated International Chefs Day for the past five years. Established in 2004, International Chefs Day encourages chefs around the world to organise events that will elevate the image of this profession, popularise professional culinary art among people and raise public awareness of importance of healthy and good food and food wasting.

View post on imgur.com

International Chefs Day News

International Chefs Day 2015 – Cook Islands

Post author By France
Post date October 23, 2015

With the theme of Healthy foods = Healthy kids, the Cook Islands Chefs Association teamed up with their local high school Titikaveka College to promote just that!

Obesity in the Pacific Islands is a common sight, how we tackle the issue is an ongoing debate…we can always start with education and that’s what we did. We identified a school who could benefit and then we approached the Ministry of Agriculture to donate local vegetables, vegetables typically in season and took a healthy approach to preparation and service.

Vegetables were donated from the ministry of agriculture included Green Papaya, peppers, cucumbers, spring onions, carrots, aubergine etc. We decided to keep all the vegetables fresh with no cooking method applied highlighting the importance of fresh product full of natural nutrients and flavour.

We then had to decide what to make it in to bearing in mind that the kids here are used to pies & burgers.

Cook Islands Chefs decided that we would poach some Chicken until tender leaving it overnight in the flavoursome stock, we also bought some glass noodles and soaked this in to the masterstock before wrapping them up in tortilla wraps which were quickly grilled to soften.

We set up a stall at our local market in town where lots of kids frequent during lunch hours along with office workers etc. To promote this we advertised on local TV, newspaper & radio to highlight we were giving away fresh healthy food to all school kids for that day.

We basically sold half of it to adults who were interested in the kids product collecting a nominal $2 per wrap. We turned over $200 of which we will be donating that back to the School to be used for healthy eating initiatives and projects. A successful initiative for a worthy cause and target market.

International Chefs Day News

International Chefs Day 2015 – Taiwan Young Chef Club

Post author By France
Post date October 21, 2015

What an honor to be with children and our Taiwan Young Chefs Club Members as we celebrated and supported 2015 International Chefs Day “Healthy Kids/Healthy Future” on October 17, 2015.

In conjunction with the Worldchefs given theme, chef students from the Shofu University and Hungkuang University gathered at the Christian Jabez Church Taichung as to celebrate the event with less fortunate children from poor families.

Awareness on healthy food intakes, their affections in a child's growing stage and health benefits where discussed and evaluated by learning with our five senses as our students mentored families and their siblings.

Food samplings of simple intakes such as “French (whole wheat) Toast with Banana” “Italian Pana Cota with Raspberries” and a “Fruit Muesli” where demonstrated and supported towards 30 children whom have shown great awareness in the step-by step introduction.

Health benefits as to reduce daily intakes of fat, salt and sugar, which are quite common for a daily intake, can be found in basic fresh products of great amount.

Eating cycle habits where explored as to divide main meals to smaller amounts with five intakes.

Food intakes with regular exercise activities were also recommended as to reduce obese, diabetes and common overweight. Food selection in regards to its nature, vitamins and freshness where compared to pre-packed and ready-to-eat food available on our local market. Our young chefs learned that the Church will make use of funding’s from collected recycled waste which will support the operation of the church. We had much fun as illustrated in the pictures as we could be part for few hours of our live and be kids too. Overall we were fortunate to support our local community and our future generations.

View post on imgur.com

News Worldchefs Without Borders

Worldchefs Without Borders visits Slovakia

Post author By France
Post date October 21, 2015

On the 14th and 15th of October in Slovakia took place a juniors and seniors competition.
Organizers: WCWB, Aregala Slovakia, SZKC, WCWB Ambassador Slovakia Miloš Lachkovič with the help of Daniel Ayton – Ambassador WCWB England
Issues close to their heart on the importance and preservation of traditions in the world gastronomy and making traditions and traditional gastronomy unforgettable for all chefs. It's national treasure, which we have to protect and pass for young generations.
Young chefs presented their art in front of a crowd of people who rewarded their work with applause. Donation by sponsors will be used by students of Hotel Academy, schools and preschools for creating meals in the near future. Presents for children were given by chefs.

View post on imgur.com

International Chefs Day News

International Chefs Day 2015 – Pakistan

Post author By France
Post date October 21, 2015

The Chefs’ Association of Pakistan (CAP) is celebrating the International Chefs Day 2015 in 10 major cities of Pakistan to pay tribute to unparalleled talent of the Chefs of Pakistan as well as to share the common vision of the chefs’ fraternity around the globe.

Following this year’s theme: “Healthy Kids, Healthy Future”, the CAP is organizing full-day activities in Pakistan. On 20^th October 2015 More than 10000 chefs/cooks and other guests from the Hospitality, Travel & Tourism Industry across Pakistan will participate in the event.

The Following is the CAP’s event profile:

v Participation of more than 10000 Chefs/Cooks and other guests from the Hospitality, Culinary, Travel & Tourism Industry across Pakistan.

v Prestigious CAP Awards ceremony to recognize outstanding services of culinary industry Professionals in different categories.

v Walk by chefs and other participants to create awareness about the profession and the theme of WACS.

v Activities with kids in line with the WACS theme “Healthy kids, Healthy future” acknowledging junior chefs and skill showcasing.

v Kids competition among different schools in line with the WACS theme “Healthy kids, Healthy future”.

v Junior Chefs cooking classes of underprivileged children from different schools

v Local as well as International media coverage to create awareness about Culinary Profession and this year theme “Healthy kids, Healthy future”

v Announcement of Pakistan’s National Culinary Team formation & selection criteria

v 20^th October celebrations include balloon releasing, food stalls and other fun filled activities

v Cake cutting ceremony among the Chefs

View post on imgur.com

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

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

AWARDS & RECOGNITION

Subscribe

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED