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Fleur de sel, Persian blue, red or black Hawaiian, Viking, Mexican black, Salish… Natural and flavoured, salt comes in multiple varieties. Discover the portrait of this exceptional ingredient which brings out flavours and livens up plates. Read more about it here.
Mark Moriarty, student at the DIT ( Dublin Institute of Technology) won the San Pellegrino Young Chef 2015 on the 26th of June 2015.
Take a look at this live video shot during the S.Pellegrino Young Chef 2015 Grand Final: 20 young chefs and 20 mentors from all over the world, competed in front of a grand jury of 7 top international chefs.
Watch the competition, feel the atmosphere and witness the skills and all the talent present in Milan for the Grand Final of the most exciting opportunities for the top Young Chefs.
” A Revolution in Asian Cuisine – Pairing with Australian Beef & Lamb Conference “Kuala Lumpur Convention Center 9th June 2015
For over 14 years a successful partnership has been in place between the Myanmar Chefs Association and Multi Language Academy of Yangon. The events organized by MLA, “MLA Black Box – Myanmar” have been attended thrice by Myanmar Chefs.
MLA has helped throughout the years with practical and vocational training for Myanmar Chefs, in Yangon but also in Bagan or Ngapali Beach – both in towns and in rural areas.
The lasting friendship is renewed often in the wake of culinary challenges and events all throughout Asia. We’d like to thank Mrs Rose Yong from MLA for her support, especially this first week of june, during which the Myanmar Culinary Arts Competition took place.
Moe Moe Khaing won the Gold Award at the Myanmar Culinary Arts competition and prepared the best of aussie meat – Australian beef and lamb.
The Myanmar Culinary Association and Myanmar Young Chefs attended MLA Beef&Lamb Conference in Kuala Lumpur, with colleagues from neighbor Asian countries.
Just another event to widen the culinary network for Myanmar young chefs, getting close to some of the best chefs of Asia, key speakers, lecturers, TV chefs and Presidents of Asian WorldChefs Associations. Chefs Stefu, Vindex, Chern, KK Yau, etc worked hands on, showing teamwork at the same table and cutting board, explaining ” All about Secondary Cuts of Australian Beef & Lamb “. Learning how to use these cuts, applying scientific methods to the cutting and cooking. One example is the rump, which used can produce some of the best culinary dishes at a much lower cost. Efficient and cost saving ideas ” feeding the world “, through an use of every single item with a waste part near to non.
– Chef Shwe Moe Tha, Sous Chef of Sule Shangri – La Yangon
– Chef Moe Moe Khaing as MCA – Freelance Chefs & Food Safety Educator & Lecturer
– Chef Myo Min Soe, Executive Chef of Rose Garden Hotel Yangon
All three chosen as they are best educator and knowledge multiplier within their kitchens and colleges as well as best medals and award winning chefs with MCA the past month s,- in a way also a ” Thank YOU ” for their outstanding contribution to MCA and young Chefs of Myanmar.
Here a great Thanks YOU to the management and head chefs of the Hotels, which ensures quick free time for the young chefs and here a starting base for ” Transfer of Knowledge to many more Myanmar Chefs “,— as all three will take part in further hands on educational seminars in Myanmar in the near future.
These three were chosen as they are great educators and bringers of knowledge within kitchens. They are also award-winning chefs.
Thanks to the management and head chefs of the hotels for providing this free training for these young chefs perpetrating the transfer of knowledge and training and forming many more Myanmar chefs.
” Beefing UP Asian Cuisine – Innovation with Australian Beef & Lamb “ top chefs and key speakers:
– Vindex Tengker, Indonesia
– Sam Kung, Malaysia
– Jeffrey Tan, Australia
– Kazi Hassan, Malaysia ( was with Hilton Hotel already in Myanmar )
– Doug Piper, Australian Master Butcher
Thanks to great facilitator KLCC Executive Chef Richmond Kim from Singapore
The Educational Future for Myanmar Chefs
Looking towards tomorrow, new future culinary educational programs for Myanmar Young Chefs, through MCA and Y-MCA, are already discussed and in fine planning for the next 12 month, which include tourism destinations and Myanmar chefs in Bagan, Mandalay and Nay Pyi Taw for the purpose of training
Further more follow the offer of Mr Andrew Simpson, as Southern Asia s Business Manager to support Myanmar MCA Chefs to international competitions in the region.
We like to say a great thank you to MLA, Mrs Rose and Mrs Andrew for all best arrangements and for the future support and the contingency of these valuable educational work, yours
Author: Oliver E Soe Thet
President Myanmar Chefs Association
National Training & Certification Committee
Global Board, World Chefs Without Borders
Kuala Lumpur, Malaysia 10.6.2015
Discover the “Triple Chocolate”, the stunning recipe made by Chef Ludovic Chesnay, International culinary advisor, with the Elle & Vire Professionnel® Advantage Whipping Cream.
http://pro.elle-et-vire.com/en/recipes/triple-chocolate/
Elle & Vire Professionnel has launched a new 2L-format which brings an excellent price-quality ratio. To better meet your needs, this format has been adapted on 2 creams references: Performance Universal Cream 35.1% fat and Advantage Whipping Cream 30% MG.
The new Performance Universal Cream 35.1% fat is a versatile cream for both whipping and cooking, performing well for every purpose and the Advantage Whipping Cream 30% fat with the best quality-price ratio for pastry applications.
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What best to express unity amongst our members, friends and colleague's then the sheer joy of being able to support members of our surrounding society in need. The recent Nepal Charity Relief Fund was held on June 12.2015 under one roof of solity, unity and believes.
Taiwan Chefs Association (TCA) member of “World Association of Chefs Society” (WACS) with its chapter “World Chefs Without Borders” (WCWB) as well as Taiwan Chinese Gourmet Association and over 40 individual Associations and Sponsors welcomed more than 280 patrons to a Chinese Banquet Dinner in Tucheng, Taipei City.
Request by Chef Willment Leong seeking Global WCWB ambassador to raise fund for Nepal and Ambassador of WCWB Taiwan, Chef Alan Ho manage to support by creating one charity gala for all chefs, he highlighted the event, its aim and objectives as to review obligations of each society member to share their duty to support and take actions in due to unforseen circumstances.
“World Chefs Without Borders” Chairman Chef Willment Leung attended the event as to highlight recent Charity Events on various relief activity categories throughout the world with contributions, results and also mention this is truly “association without borders” all Taiwan chefs in regards of association committed toward helping the lest fortunate one. In the opening speech, Chef Willment Leong challenge all Taiwan chefs to raise at least 15,000 euro to match currently WCWB had raise so far from various association world wide and after the finally counting of the amount received, Taiwan Chefs had proven again, they have make it to achieve Chef Willment Leong goal.
Renowned Singaporean Celebrity Chef and author of ” The Singaporean Heritage Cookbook” Tony Khoo attended the dinner whiles introducing his beleves in regards to charity activities. We were able to sell 20 books with income reverted back to the relief fund.
Chef Tony Chang from Taiwan also join in the charity race by selling his service of preparing 10 gourmet set meal to any kind bider, after 20 minutes of bidding, an seafood supplier manage to win the bid by paying 100,000 NT / around 3000 Euro in order to sample Chef Tony Chang gourmet skill.
Our young chefs from Jinwen and Hsing Wu University of Taipei assured our patrons life entertainment which was rewarding and delightful.
We are delighted that the recent held event has raised a total of NT 700,000 over Taiwan dollars and after all expense deducted we manage to raise NT 523,900.00 or equal of € 15,000.00 to Nepal.
Sincere thanks to all sponsors and patrons for their great effort and support towards the Nepal Charity Relief Fund.
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Many of us wake up with one thing on our mind – COFFEE ! Or at least, some form of caffeinated beverage to get the day started. But what if we told you you’ve been drinking your coffee incorrectly this entire time ?!
Discover the revelation in this video :
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The Blind Chefs of Myanmar Blind School Yangon did it again and even upgraded the medal Color from last year .
Judges as all other chefs served the Chicken Main Course – Myanmar Flavor.
This year they won 2 Gold and 1 Silver medals at Myanmar Culinary Arts Competition 2015 at MEP 3rd to 5th june 2015.
Congratulation to all Blind Chefs see you again 1st to 3rd june of 2016, at 3rd FHMM & MCAC 2016.
Did you like this article? Answer our survey here: http://svy.mk/1vgi1HJ
Maria A. Aristidou is not a classic british illustrator, she loves to paint with … coffee !
Discover her paintings and aquarelles through this photos :
Discover the secrets of #ginger, a millenary spice.
Its taste and its intensity vary depending on the point at which it is added to the recipe.
Read more on http://pro.elle-et-vire.com/en/worldwide-inspirations/inspirational-ingredients/ginger/
The first ever held TCAC (Taiwan Culinary Art Challenge) under the Taiwan Chefs Association was inaugurated after a lengthy review on how to further motivate and enhance Taiwan’s culinary aspect in line with International Standards of competency abiding by WACS rules and regulation. 3 month of preparation has shown that the Committee headed under Chef Alan Chien complied with the level of attainment was met to given standards.
Culinary Competitions have always played a vital role in culinary arts to a majority of our chefs as they continually engage themselves in raising the standards of culinary excellence. There is no better way for a culinarian to enhance their craft by putting their skills and knowledge to the test in a competitive and environmentally friendly format.
The recent held International Culinary Art Challenge has seen 352 competitors from whole Taiwan with a mix of young chefs and professional alike; competing in 21 Categories. The enrolment of individual and team driven competitors has stretched our judging panels comprising of 23 local and 7 international judges to judge and observe a total of 458 competitions. WACS appointed Head Judge A Chef Perry Yuen assured that for sure no one complained, no one was starving, no one disappeared and everyone was on time.
Competitors from all culinary sectors of the Hospitality Industry such as Restaurants, Hotels, Universities and self-owned establishments participated in the 5 day event. We noticed that the mentorship and guidance from attending competitors of 39 Schools / University dominated the competition as our young chefs were able to compete in a competency set environment whiles taken advice in feedback sessions from various judges and mentors.
Special Guest Judge Appearance by WACS Young Chef Vice Chairman Alan Orreal has further enhanced the competition mood as to boost morale, giving advice and sharing knowledge with the competitors.
The event has contributed to the success and understanding of WACS aligned Rules and Regulation as to share, review and mentor not only the Competitors but the Judging Panel as well. In-depth review on Objective and Subjective judging marking criteria’s outlined by Chef Perry Yuen have enhanced their knowledge and skills in leading and mentoring competitors and judges as to review the training aspects, cooking methods and food styling based on International standards.
Throughout the event we have seen highlights of individual and team competitions. In closing, the competition provided competitors with the opportunity to acquire the competence and the skills to understand and appreciate fundamental food products, focusing on the preparation of food commodities which were analysed for both their cultural and sensorial value, in order to reveal their characteristics and their flavour. The competition has enhanced the overall knowledge to participants in regards to the fundamental understanding on theoretical and practical knowledge. Participants were able to apply and perform various tasks in a broad and defined range of predictable and some non-routine activities.
To all participating competitors and judges, this event was of a tremendous opportunity to exchange global visions in regards to culinary training amongst international guidelines. As such, we would like to extend our sincere appreciation and thanks to our Sponsors, the Organizing Committee, the Administrative Management, Competitors and their respective Instructors and Chef Students by providing culinary assistants to all participating competitors.
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