Category: News

Dilmah Real High Tea Challenge, the Toughest Tea Challenge in the world decides on a Global Tea Champion this July with the participation of 21 teams from 14 countries. The objective of the challenge is to recreate Afternoon Tea for the 21st century, putting the tea back in High Tea where it belongs.
Tea is a uniquely healthy herb that is renowned for its natural goodness and is timely even more so now because of the multitude of health concerns spreading all over the globe. High tea is the World’s Tea Ceremony. The Dilmah Real High Tea Challenge is bringing tea back to the 21st century, reinventing, redefining this luxurious ceremony of tea. Dilmah Real High Tea redefines Afternoon Tea for the 21st century with innovative creations that enhance the experience as a whole.
Inspired by Dilmah the ‘real’ tea, the Dilmah Real High Tea Challenge started in 2007, in partnership with the World Association of Chefs Societies (WACS) when Dilmah Founder – Merrill J. Fernando felt that the High Tea occasion which was originally crafted around tea had lost its affinity with its origins. He felt that tea had been relegated to the bottom of a menu overcrowded with the traditional high tea fare that lacked inspiration, originality and most importantly any connection to tea. A passionate tea grower who worked tirelessly to share the joy of ‘real’ tea with the tea lovers around the world, he vowed to put the tea back in High Tea. Thus Dilmah Real High Tea was born.
Today, the Dilmah Real High Tea Challenge has traversed the world – Australia, New Zealand, Netherlands, UAE, Hong Kong, Macau, Thailand, Malaysia, Singapore, Chile, Indonesia and France with the participation of the finest Chefs and hospitality professionals from 14 countries, awakening a new respect for tea among the culinary, hospitality and mixology professionals around the world.
“Dilmah Real High Tea Competition is a unique competition because it is the toughest tea competition in the world today. What we are doing is bringing tea to its rightful position. High tea is the closest the world has to a global tea ceremony. A ceremony in tea is very important for several reasons. Tea brings people together. When you look around the world there is no greater need than now for people to come together to talk to communicate. A pot of tea does that like no other. So there is a much deeper element to what we are doing today. It is not just a culinary competition nor is it just a tea competition. It is introducing tea to a new generation.” said Dilhan C. Fernando, son of Dilmah Founder Merrill J. Fernando on commenting on the challenge.

The Real High Tea Global Challenge this July will be judged by a panel of prestigious judges Bernd Uber – recipient of the exclusive and revered Sidney Taylor Memorial Black Hat Award, Dilhan C. Fernando – Director Dilmah School of Tea and the visionary force of Dilmah Tea Gastronomy, Simon Gault – MasterChef New Zealand judge and Peter Kuruvita – Award winning Chef and Restaurateur. Each national challenge has been judged by a panel of world-renowned professionals which includes, Uwe Micheel, Tony Khoo and more. Between a true tea connoisseur and some of the most prolific names in the culinary world, winning the national title is a tall order.
The criteria for judging is very simple; understanding the exact influence of terroir, the awareness of the rationale, the knowledge of the exact taste of different teas, how to create the perfect brew, the use of sustainable ingredients ideally sourced from a family business which reflects the family values that are also an integral part of Dilmah.
“Ceylon took tea to the world. Dilmah tea had shaken the big world out there. Every effort, every investment placed behind Dilmah tea is with no personal interest, no personal gain, but for the country’s gain and for the industry’s gain.” said Dilmah Founder Merrill J. Fernando, commenting upon the competition.
For further information on the Dilmah Real High Tea Challenge, log on to http://realhightea.dilmahtea.com/. Get more information on our tea-inspired creations on https://www.facebook.com/teagastronomy
Watch our videos on https://www.youtube.com/user/DilmahRealTea . Follow us on instagram https://instagram.com/dilmahceylontea/. Get updates on Twitter https://twitter.com/dilmah
For the latest news from Dilmah, the online press room atwww.pressroom.dilmahtea.com.

About the participants
Australia
1. The Tea Room at The National Gallery of Victoria (Australia)
2. Shangri-La Hotel Sydney
3. Qantas Lounges
4. Stamford Plaza Brisbane

New Zealand
1. The Langham, Auckland
2. Museum Art Hotel

Netherlands
1. Intercontinental Amstel
2. Restaurant Vermeer

France
1. Institut Paul Bocuse

Hong Kong
1. Island Shangri-La, Hong Kong
2. Hong Kong Cricket Club

Chile
1. Café Turri

UAE
1. The Emirates Academy of Hospitality Management
2. Radisson Blu Hotel Dubai Deira Creek

Oman
1. Shangri-La Barr Al Jissah Resort And Spa

Macau
1. MGM Macau

Malaysia
1. Shangri-La Kuala Lumpur

Singapore
1. Tess Bar & Restaurant

Thailand
1. Shangri La Hotel Bangkok

Indonesia
1. Shangri-La Surabaya

Sri Lanka
1. The Waters Edge

About Dilmah Tea
Sri Lankan family tea company Dilmah, founded by Merrill J. Fernando, today the world's most experienced teamaker, has championed quality, authenticity and variety in tea. Dilmah pioneered the concept of Single Origin Tea in 1988 when the family company went against industry trends to declare its commitment to authenticity. Garden fresh, unblended tea is a hallmark of Dilmah and offers a unique taste of unblended Ceylon tea packed at source – where it is grown.
Our range includes traditional Speciality Gourmet and Premium Tea, Herbal Infusions, pure Green Tea and Fun flavoured Teas, Spiced Chais, Organic Tea, the Dilmah Exceptional range with its contemporary selection of teas, our boutique Watte and t-Series teas, the exclusive Teamaker’s Private Reserve teas and the latest Dilmah 25th Anniversary Silver Jubilee Gourmet range and the vibrant and exciting Vivid tea selection.
Dilmah takes the lead in bringing innovation to a global tea category that has suffered decline as a result of commoditisation. Signature events such as the Chefs & the Teamaker and Real High Tea are innovations that seek to educate and inspire hospitality professionals to offer their guests a completely new tea experience. The events foster greater respect for this healthy, natural and versatile beverage.
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. The emphasis is on the importance of Real Tea and the versatility of this natural herb in Tea Gastronomy, food pairing and Tea Mixology. www.schooloftea.org
Dilmah is Ethical Tea, in that all packaging profits are retained in Sri Lanka and fund the MJF Charitable Foundation and Dilmah Conservation. We believe that Business is a Matter of Human Service. www.mjffoundation.org

St. Augustine, Fla., May 5, 2015—The American Culinary Federation (ACF) will host regional and student teams and individual competitors in the American Culinary Classic at the Orlando World Center Marriott, Orlando, Florida, during Cook. Craft. Create. ACF National Convention & Show, July 30-Aug. 3. Registration deadline is Monday, June 15.
“We are proud to champion the efforts and extraordinary talents of some of the finest culinarians in the world through the American Culinary Classic, said Thomas Macrina, CEC®, CCA®, AAC®, ACF national president. “This competition is a great opportunity to bring the world’s best chefs together on American soil.”
The American Culinary Classic, first held in 1987, took place every four years until 2007. It was hosted in conjunction with the National Restaurant Association Hotel-Motel Show in Chicago. ACF assumed management and execution of the competition for the 2015 event. The American Culinary Classic is a springboard for competitors to prepare for the Internationale Kochkunst Ausstellung (IKA), also known as the ‘culinary Olympics,’ held in Erfurt, Germany every four years.
The competition is sanctioned by the World Association of Chefs Societies (Worldchefs). Regional teams will prepare a three-part program to include culinary arts, pastry and showpiece. Individuals may choose each program in which they will compete. Competition programs will be reviewed by a panel of Worldchefs-approved judges, and will be scored on presentation and innovation, composition, preparation and serving arrangement. Reimund Pitz, CEC®, CCE®, AAC, chair, ACF Competition Committee, will serve as chairperson of the 2015 event.
Registration is $600 for regional teams and $150 per program for individuals. Applications and event rules are available at www.acfchefs.org/Competitions. For more information, email [email protected] or call (800) 624-9458.

As our organisation is growing we are welcoming new additions to our team in order to better suit Worldchefs needs.

So today we are welcoming Pierre Vasseur, our new communication intern, who will be helping us with website, social media, emailing and much much more.

He has a degree in Film production and previously worked as a production assistant and communication manager of a website and social media campaigns for a Paris film festival.

He will be with us for 14 months as part of a internship that is highly profesionalising spending 3 weeks with us in the office and 1 week in school.

Welcome Pierre!

Picture caption: Pierre here pictured with Andreea, our Office Assistant

The Culinary Art and Professional Cuisine programs of CCNB – Edmunston Campus are now certified by Worldchefs. CCNB Edmundston becomes the 1st French speaking north American institution to receive this prestigious recognition.

In order to be recognized the program of the institution had be in agreement with over 12 rigorous criteria of selection, among which proving the progression and success in the development of a good education program.

For the institution and its programs the advantages of such a recognition are numerous; among them is the fact that the authentication of the education quality, trainers and school facility standards is international.

The CCNB can through Worldchefs Website promote its services to a large pool of gifted international students. The students of CCNB will receive schooling from an internationally approved school of high educational standards.

“To this day 41 schools are internationally recognized by Worldchefs. The fact that CCNB-Edmunston Campus is among them is very flattering: it is proof that our education standard and programs offered are of high international quality” said Lise Ouellete, director of CCNB- Campus Edmunston.

The Worldchefs – World Association of Chefs Societies was founded in 1928 at the Sorbonne in France. The only other institution recognized in Canada is the Humber Institute of Technology and Advanced Learning of Toronto.

The Superior School of Mediterranean Hotel Business has been certified by the Educational World Culinary Program of the Chefs Societies Association, Worldchefs: The World Association of Chefs Organization – made up of more than one hundred countries and with over ten million associates -, has given its award and recognition for the first time to a Spanish cooking school. This prestigious award has only been previously achieved by 41 cooking schools around the world and apart from the pride that means for Spain and for the school, it has very practical effects: The CSHM is the only culinary school in Spain that can give students a double degree (certified Spanish and by Worldchefs) and also offer Spanish chefs the opportunity to complete their studies in other certified schools abroad through established student exchange programs.

According to the international leaders of Worldchefs; to distinguish the CSHM up to seventeen parameters were rated in a thorough and lengthy process of recognition, ensuring in its welcome that “its proposal for the application is perfect in every detail.” From this moment, the CSHM displays the Worldchefs Board with which the school has been awarded and will participate as a recognized member in the activities of “Worldchefs Education Committee” and in international conferences and congresses, as the only Spanish school belonging to the demanding and elite group of schools honored by Worldchefs with the “Worldchefs Recognition of Quality Culinary Education”. Carlos Duran, Culinary Director for Worldchefs in Madrid, said: “For the industry it is great news that finally a school has reached levels of excellence demanded by Worldchefs. This allows us to offer students career opportunities and qualifications for which until now they had to leave to study in other countries. Literally, this recognition puts Spain on the map of world culinary education.”

The CSHM has appointed an Advisory Committee for Worldchefs subjects, formed by Carlos Duran (Culinary Director), Enrique Niñerola (Director CSHM Madrid), Angel Campillo (Director CSHM Development Group) and José Manuel Iglesias (Director of Academic Extension Group CSHM), which also acts as director of WACS subjects and link between Worldchefs and CSHM. The directing team will have the enthusiastic support of qualified faculty and staff of the CSHM at its headquarters in Madrid and Valencia, although soon reinforced with new additions in order to expand the educational offer. This way we can meet the demand of students, Spanish and international chefs, who will be attracted by the plus it means for them to choose the CSHM to form, as they can obtain besides the Spanish / European accredited qualifications also the diploma certified by Worldchefs, marking an important difference in the C.V. of those who aspire to work internationally, especially in hotels and cruises. For these purposes, we will develop various educational programs both in Madrid and Valencia under the umbrella of Worldchefs, aimed at students and also to the continuing education and training of professionals. Another novelty presented by the CSHM in Spain will be the organization and holding of specific courses Worldchefs, including the international jury, competition, and it is even expected that Spain will become the major host country for events supported by the transnational organization.

In this context, the CSHM is committed to Worldchefs in working with the World Gastronomy Institute, -in terms of their valid collaboration agreement – on the development of a Code of professional ethics in education in Spanish gastronomy, initiative which is seeking the cooperation of other schools, and that will be released soon.

The Worldchefs recognition by the CSHM denotes its high quality training, facilities and technology, system of studies and implementation, study programs and practical classes – all this being excellent news for the whole Spanish restaurant industry, which opens wide horizons and possibilities before unthinkable for students and professionals of gastronomy in Spain.