Category: News
Calling all Presidents, Chairmen, Board Members, and Young Chef Chapters,
I am asking for all of your support in representing Worldchefs on October 20, 2015 for International Chefs Day. This year’s theme is “Healthy Kids – Healthy Future”. The intention is to engage with a local school, nursery school or kindergarten in your community and to have fun with young children, while teaching them about healthy eating.. Thanks to our wonderful partner “Nestlé Professional” for their tireless efforts and support, with the assistance Worldchefs Without Borders committee, we have created healthy recipes and an easy campaign concept for you to recreate with your collegues ..
Lets challenge all chefs around the world to reach out to schools in their local community and embrace the opportunity to make a difference in a young person’s life. This is a great opportunity for our members and chefs around the world to gain exposure.
Please get your local press involved and send pictures of your event we can relay around the globe.
find here :
– a detailed presentation of “Healthy Kids-Healthy future” : https://wacs.egnyte.com/dl/huHX3VROdy
– a local contact from Nestlé Professional in order to receive the tool kit in your language : https://wacs.egnyte.com/dl/3CZ1SDhXWk
We will have more information sent you very soon.
With Culinary Regards
Charles Carroll
President of Worldchefs
In Normandy, at the Elle & Vire dairy in France, high-quality UHT creams are made by a team specifically for pastry & cooking chefs. An expertise that goes back over 50 years.
When you arrive in front of the building, the first thing that strikes you is the scent in the air – a heady aroma that instantly reminds you of the welcoming smell of milk being heated in a saucepan. You slip in a gown, shoe covers and a cap. You open the door to the UHT lab. First, you hear the sounds: the quiet drone of the machines, the discreet hum of discussion between the employees. Then you see the lab. The huge vats that reach right up to the ceiling; the long metal pipes that snake along purposefully. The atmosphere here is peaceful and calm; everyone is perfectly in tune with their job – and not least Michel Baudry. This imposingly tall man in his white gown is the process manager of the UHT Cream Processing Facility. He is 56 years old, 32 years of which – over half his life – have been spent working at Elle & Vire. You can see that he feels completely at home here at the heart of Condé-Sur-Vire Dairy. He has spent several decades working for a department whose history boasts numerous innovations, starting with the construction of a facility producing bottled sterilized milk at the time of the development of UHT, in 1972. The Dairy’s very first long-life products were produced here, as was UHT cream, back in 1975. Having grown in step with its innovations, this dairy department is currently staffed by 170 full-time employees. Cream doesn’t wait. Freshly delivered milk even less so.
Read more on Elle & Vire cream know-how in The Chef’s Magazine : https://pro.elle-et-vire.com/en/chefsmags/42/en/index.htm
You can discover in our portfolio on YouTube our unique cream know-how which brings you the best creams: http://bit.ly/1NRKeio
Saturday 11th of July, Lionel Lallement, Best Pastry Craftsman of France 1989 prepared with the help of two other French chefs, Jacques Coadic and Sébastien Jérôme, the longest strawberry pavlova ever in Finland in Heinola of 106.25 meters. It was made with Finish Strawberries and Sublime, Cream with Mascarpone and the profits of the sale of the cake was given to local charities. Many pictures were posted on Elle & Vire Professionnel – International Facebook page.
Discover Sublime, Cream with Mascarpone here : http://bit.ly/1gFajpM
Worldchefs is deeply saddened by the recent bombing horror in Bangkok. Our prayers are with the families, our friends and all in Thailand.
There can be few people in the hospitality industry, locally and abroad, who haven’t heard of or admire Dr Bill Gallagher. His achievements as a chef, mentor, competitor and friend to chefs around the world are legendary. But how many people know he was born in one of the poorest parts of Jarrow, north England, and that his career is nothing short of a testimony of the spirit prevailing against incredible odds. To find out why he has called his autobiography, “Lettuce and a Lady’s Breast”, you’ll have to buy and read the book. And then you’ll be moved to buy the book for anyone you know who needs a handbook for life, business, perseverance, a walk down memory lane, to see if you or an event you were involved in are mentioned in it, or all of the above.
This extraordinary autobiography covers fifty years of Billy’s culinary career, plus his early years as a young boy and his life today as a quadriplegic who still manages to stay as busy as ever publishing magazines, organising top chefs’ dinners, sharing his knowledge with industry as a consultant and a devoted family man.
This is a remarkable story for both youngsters and adults who believe there’s no light at the end of the tunnel. Billy takes us on a journey of growing up in the deprived post-war town of Jarrow in the UK where the future held, at best, the option of going down a mine or delivering mail to put food on the table. For this tenacious, engaging and spirited little guy, this was not sufficient. He was hungry for more.“His great passion for cooking would take him through the hallowed kitchens of the Dorchester Hotel in London, and drive him to become literate through hard work and the encouragement of his loving wife Linda, prior to embarking on an African culinary adventure on the southern tip of Africa.” Billy shares the amazing changes in his adopted country, his meteoric rise through the corridors of Sol Kerzner’s Southern Sun (now Tsogo Sun) hotel group, and discovering his true love for training and developing the young chefs of tomorrow.
His exploits with both the SA Chefs Association and holding the lofty title of President and Honorary Life President of the World Association of Chefs Societies are well document through witty and engaging anecdotes. “His never-give-up approach after being totally struck down in mid-career saw him bounce back against all odds and Billy is as mentally lively and strong today as ever, despite the daily setbacks of quadriplegia. “This is a story of courage, tenacity and raw guts set against the backdrop of a remarkable industry in which colleagues became family, and family remains the inner core that holds it all together.”
Advance Praise for Lettuce and a Lady’s Breast
“Billy, what a great book, I received my copy when in South Africa and virtually did not want to get off the plane when I landed in Singapore as I was so interested in the stories. I was wondering how you got the book title and now I know, had a chance to reflect on some of the crazy little things we all got up to while growing up in the big kitchens. So many stories in one book on being a chef, could not put it down, the challenges, the people you met (Ali my favourite) the adventures along with all the highs and not too many lows. A must for all young chefs to read to see how it was done and how it can be done!” -Dr. Rick Stephen, CMC Continental Director – Asia
“A powerfully emotional insight into the life of a super hero chef. A wonderful inspirational read of gastronomic pride and passion” –Chef Jade Sullaphen
“Dearest Billy. What an honour to be invited to the launch of your book last week. And what a beautifully written, anecdotal read. Every page has a lesson learnt from an experience we can all learn from, a story laced with your characteristic charm and humour we can now share with you. Each of the carefully preserved pictures that would otherwise be lost to the industry and to the people who share your memories tells a story of its own. Your book is a gift to the industry and to everyone who has had the privilege of walking this journey with you. Thank you for sharing your life, your successes and failures, your joys and tragedies with us.” –Vanessa Naude
“The long awaited Lettuce and a Lady’s Breast lived up to expectation and then some. What an awesome feel good, tell all story about Chef Billy’s life. From the start you dive straight in and he opens his heart fully. This act of vulnerability sets the tone for one of the most emotional and completely honest biographies that I have read. Thus completing the other half of the story that we never saw behind the scenes. Thank you for always giving us more and more Chef!” -Garry Reed
For additional information and to purchase the book, please visit www.billygallagher.org
Do you know Sublime, Cream with Mascarpone, the most decadent innovation by Elle & Vire Professionel? Sublime, Cream with Mascarpone, made with 30% of mascarpone and 70% of Excellence Whipping Cream helps you to create ultra-gourmet desserts and pastries with exceptional hold, for 48 hours at 4°C (39.2°F). It brings a smooth, satisfying flavor to your realizations with a rich, dense and creamy texture. Discover all the technics in video for exceptional results here: http://bit.ly/1LW28SV
Activity report – 2014
Croatian Culinary days
Croatian Culinary Days are the most important annual event of Croatian culinary profession aimed at popularization of Croatian cuisine and culinary heritage. Manifestation is encouraging chefs to promote and use local food and agricultural products. This year the 11th Croatian Culinary Days were held in Umag, Istria in hotel Sol Garden Istra from 18 till 22 October under the auspices of the President of the Republic and the Ministry of Tourism. The event hosted culinary contests and rich culinary educational program. State chef champion is Rozalija Neralić, chef from the restaurant Cvjetno naselje, SC Zagreb, and State pastry chef champion is Ivana Vidakovic, pastry chef at the restaurant Valamar Riviera Hotel in Poreč. Croatian Culinary days also hosted the 9th Camellia Cup competition for students of secondary vocational schools for professions chef and pastry chefs, and the best young chefs are Matthew Tomašković and Marin Sambolek from Varazdin Economic School. The best young pastry chef is a student Ana-Marija Dorotić from Economic, trade and catering school in Samobor. In addition to the competitive part of Croatian Culinary Days, professional chefs and amateurs were able to participate in culinary workshops led by top local and foreign chefs and pastry chefs.
Croatian Culinary Cup
Croatian Culinary Cup is an overall competition that consists of several smaller culinary competitions. Every competition has a theme and they are held throughout Croatia during whole year. Besides the overall recognition of chefs the goal of this competition is presentation and enrichment of distinctive Croatian culinary offerings. A special task of these contests is creative contribution to shaping the culinary recognition of local communities, and thereby improving the comprehensiveness and attractiveness of overall Croatian tourism offer. In the year 2014, we organized 5 events held in Kutina, Vinkovci, Donja Stubica, Bjelovar and Zagreb. We also organized another competition for young chefs not older then 23 years in Varazdinske Toplice. There were over 40 chefs and pastry chefs involved in the competition but the best was Erich Glavica from Koprivnica. He was rewarded with the big crystal ladle and many financial and sponsor prises.
CRO TOP 10
Cro Top 10 is an invitational competition of the best chefs ranked by Croatian Culinary Federation for the previous year. The competition took place in February from 20 to 23 at the Zagreb Fair in front of the audience. Best of the best, from a total of 10, was Tomislav Karamarko.
Members of the Section for the culinary art gave the support to the competitors and had an interactive workshop, prepared a simple exhibits made out of fruits and vegetables and showed their skills to visitors of the Zagreb Fair. CRO TOP 10 is part of the four-day event at Zagreb Fair, which contains a series of tasting and presentation of sweet, but also those traditional dishes. So many chefs and pastry chefs presented their cooking skills preparing traditional dishes from Zagreb, Varaždin and Slavonija.
Youth cup
On December 9 Varaždin Spa held the youth Cup “Golden Nymph”, organized by the Varazdin County Chefs Association, Croatian Culinary Federation, Rotary Club Varazdin, Varazdin County and Hotel Minerva. This traditional culinary and tourist event presented authentic dishes from Varazdin county among the competitor dishes. Visitors could see the exhibition of products of local foods and wines from Varazdin county and participate in workshops that have presented how to make traditional dishes. The event was complete with a show and competition for young chefs of Varazdin County who made a contribution with their creations by preparing cold platters, main courses and desserts.
WACS CHEFS CONGRESS Stavanger In the period from 02 to 06 July, the Croatian Culinary Federation participated at the World culinary congress, held in the Norwegian Stavanegeru. Three Croatian delegates took part in many discussions on various global culinary topics. The congress defined guidelines for the development of WACS in the coming period and emphasized the importance of life-long education, the young chef, and most important humanitarian activities. Within the Congress, there was a food fair with culinary innovations and individual finals of prestigious culinary competition Global Chefs Challenge, Hans Bueschkens Young Chefs Challenge and Global Pastry Chefs Challenge. The qualification of these events were attended by the Croatian national culinary champions, Andjelko Levanić and Zlatko Novak, but failed to qualify to the finals.
Croatian Culinay Academy
Croatian Culinary Academy continued its work in 2014 in the culinary cabinet at Trakoscan where where the Academy participants have excellent working conditions in a great atmosphere of the hotel and wonderful surroundings of a near by castle. One of the goals of the Croatian Culinary Federation is the professional training of chefs so we organized numerous culinary workshops on different topics. All workshops, lectures and presentations included more than 200 participants. Croatian Culinary Academy has realized 22 professional workshops for different participants, which were held on different topics in the cabinet in Trakoscan, in Zagreb and within The event Craotaina Culinary Days in Umag. The workshops lasted oneor two days depending on the width of the topic.
Croatian culinary team
International Master Cup Sarajevo
First International Culinary Master Cup was held in Sarajevo on 07 and 08 February at which featured participants from seven countries in the region. Within the Cup organizers have offered a variety of culinary workshops and so visitors could participate and learn more about the culinary heritage of Croatia, Slovenias traditional cuisine, Serbian authentic dishes, Halal standards and the skills in the culinary artistic was demonstrated by the Section for culinary art froma Croatian Culinary Federation. In the culinary competition, the first place went to Slovenia and the second place and the silver medal went to the Croatian representatives. World Culinary Cup, Luxemburg
From 22 to 27 November, the Croatian chefs and pastry chefs have presented them selfs on one of the largest culinary festival in the world – the World Culinary Cup in Luxembourg. 35 memebres from the Croatian Culinary Federation were in Luksemburg: National senior culinary team, national junior culinary team, the regional team of Varazdin County and three chefs and pastry chefs who have performed in individual categories. Performance of Croatian representatives was rated as the best so far in the international arena and has won a total of one gold, three silver and two bronze medals.
The Croatian team also visited the Croatian society in Luxembourg for whom the members of the Croatian Culinary Federation made a small workshop and demonstrated how to make several traditional Croatian dishes. In addition to Croatia, the event was attended by another 55 other countries; 590 chefs and pastry chefs in individual categories, 30 senior national teams, 15 junior, six regional junior teams and 48 regional senior team, which overall had more than 1500 culinary masters.
Humanitarian activities
In May 2014 Eastern Croatia was flooded. Croatian Culinary Federation joined the many other humanitarian workers and collected humanitarian aid for the afflicted. So in the event “Croatian Tastes” held in May in Varazdin we collected 35,000.00 croatian kuna to help the victims of the floods. At the final competition of the Croatian Culinary Cup at the Sheraton Hotel, the guests with their donations collected additional 1,870.00, which was immediately handed over to representatives of the Red Cross. At the same event Slovenian chef Josef Oseli gave them also a check with the amount of 6,000.00 euros collected by the Chefs without borders.
World Chefs Day
On the World Chefs Day, October 20, members of the Croatian Culinary Federation visited the Home for the Aged and Infirm Novigrad and primary school of Mary and Line in Umag, where they were greeted by students and children from Brtonigla kindergarten. The members of the Croatian Culinary Federation have divided the cakes which they brought with them. The cakes were made on the Croatian Culinary day by competitors. The children enjoyed the cakes very much and afterwards put on a shor musical show for the chefs and pastry chefs.
Magazine “CHEF”
The magazine was launched in July 2002, on the initiative of culinary professionals. Since the summer of 2003, the magazine is the official journal of the Croatian Culinary Federation. CHEF is primarily intended for the professional chefs, but also all those who are in any way, professional or amateur, linked to the kitchen and gastronomy. It is the first magazine about cooking in which the main role have chefs, and the topics covered are closely related to cooking, hospitality and chefs education.
All members of the Croatian Culinary Federation receive the magazine free of charge. Among our subscribers are many hotels, as well as numerous restaurants and catering facilities in Croatia, Slovenia and Bosnia and Herzegovina.
A global donation drive to support the World Chefs Without Borders (WCWB) Myanmar Flood Aid Mission to bring clean water, rice, salt, clothing, blankets, noodle and medicine has begun to aid families in the disaster hit areas.
Myanmar Chefs Association’s Young Chefs and Myanmar WCWB have raised Euro 8,600.00 through their local efforts from restaurants, local business and individuals. Time is crucial to transport all materials, food and water to thousands of flood affected Myanmese who live in villages in the areas of Myanmar Delta, Youar Htit Sue, Thetke Kyun, Au Yoa, Hintada Township and Kyaun Tay.
The Myanmar Chefs Association (MCA) and WCWB’s Flood Aid Mission have already raised Euro 4601.00 to provide 2 weeks of rice rations for 821 residents. Further plans are being initiated to aid the 1,823 residents where flood water is still rising fast. Hopefully donations will come in time to assist those in need and despair.
A second mission to provide clothes, blankets, water cleaning tablets, baby and child nutrition for Youar Htit Suem, Thetke Kyun and villages most affected by the floods has also been launched. Upon checking reports with the region’s flood relief management leader, no aid has arrived in these areas and families are desperately waiting for water and food from relief agencies; pinning hope from the MCA and WCWB.
MCA and WCWB urgently request your support towards these missions as part of a Relief Aid Plan that will provide 90 bag rice (1/2 bag a family for 2 weeks), 180 kg salt, 2,500 litre water and clothing. The target date is August 19, 2015. This Plan will aid 165 households and 801 residents in the worst flood hit areas.
MCA and WCWB’s team of 16 chefs and 6 volunteers have just returned from Hintata Township after sending flood relief needs. A second trip is already underway to the Hintada Town where relief needs are being loaded on to a river boat to take the items to Kyaun Tay Village an hour away. Products of great need include 2,340 litre water, 160 bags of rice, 320 kg salt, 2,500 pieces of clothing, 1,200 port balachaung, fish paste, dried noodles, cookies and cough medicine.
Again, time is of the essence to save the people afflicted by the flooding in Myanmar.
Please join MCA and WCWB in their Flood Aid Mission and Relief Aid Plan. You can HELP SAVE A LIFE WITH ONLY EURO 0.8 A DAY.
We also urge you and/or your WORLDCHEFS member organization/association/federation to raise support through fundraising events, dinners, group or individual donations and forward immediately to World Chefs Without Borders at: https://www.worldchefs.org/WorldChefs-Without-Borders
/ Donate now /
Worldchefs Global Chefs Challenge Results
Semi Final Pacific Rim Continental Competition
Global Chefs Challenge
Winner Mathew Weller, Australia
1st runner up Mark Sycamore, New Zealand
2nd Runner up Abhinesh Sharma, Fiji
Wild card winner Mark Sycamore, New Zealand
Hans Bueschkens Young Chefs Challenge
Winner Chris Malone, Australia
1st Runner up William Mordido, New Zealand
2nd Runner up Jasmine Nadres, Guam
Global Pastry Chef Challenge
Winner Jenni Key, Australia
1st Runner up Bryan Bae, New Zealand
An Australian trio have taken out top honours in the International Pacific Rim Global Chefs competitions held in Auckland this weekend.
Chefs Matthew Weller, Jenni Key and Chris Malone bet competitors from New Zealand, Fiji, Vanuatu and Guam for the respective Global Chef, Global Pastry Chef and Hans Bueschkens Young Chef titles.
All three will be traveling to Greece in September 2016 to represent the Pacific Rim at the International WACS WorldChefs Congress. There they will compete against twenty teams from seven different regions for the world title.
Joining the Australians in Greece is Global Chef ‘Wild Card’ winner Mark Sycamore from New Zealand. The judges noted that the competition was incredibly tight between the Kiwi and the Australian, with only two points difference in their overall scores. Both chefs worked with consistent, even tempos throughout the three hour competition, showcasing a variety of different food preparation techniques and use of equipment. They both had detailed work plans and were well prepared. This showed through in their finished dishes.
However Chef Matthew Weller’s three course meal had the slight edge: He used three unique ways to highlight the key ingredient, halibut, in his appetizer. While the veal in his main course was cooked to perfection. He finished with an elegant dessert that included cleansing mandarin and passionfruit elements that balanced out the richness of the dark Valrhona chocolate.
Hans Bueschkens Young Chef winner, Chris Malone also impressed the judges, displaying a high level of skill in both the preparation and presentation of all his dishes.
Jenni Key won the six hour Global Pastry Competition with her fragile chocolate centrepiece based on Posidon Greek God of the sea; a challenging piece to construct in the open arena environment.
Gary Farrell, the Pacific Representative of the WorldChefs Culinary Competition Committee said the standard was incredibly high across all three events. With the competition being “a fantastic opportunity for some of the smaller countries in the Pacific Rim, like Guam and Vanuatu, to showcase their chef’s skills”.
“We look forward to supporting their growth and involvement in future competitions” he said.
Gary also added that he was looking forward to seeing the Australian and New Zealand competitors cook in Greece. “New Zealand and Australia bring quite a different style of food to the WorldChefs Competition” he said “as both countries are influenced by such a wide range of cultures”.
CONTACTS
Rebecca Oliver
Communications Consultant
Vital Communications
Tel: 021 739 785
Email: rebecca@vitalcomms.co.nz
Gary Farrell
Pacific Rim Representative
WorldChefs Culinary Competition Committee
Tel:
Email: gary@garyfarrellgroup.com.au
Pictures from the event here:
Global Chefs Challenge pics
Global Pastry Challenge pics
Hans Bueschkens Challenge pics
