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
The roots of street food can take us way back into history. It is believed that as the first distribution point of street food, small fried fish were sold on the streets in ancient Greece. Street food was widely consumed by poor urban residents of ancient Rome whose tenement homes did not have ovens or hearths. In ancient China, where street foods generally catered to the poor, wealthy residents would send servants to buy street foods and bring meals back for their masters to eat in their homes. Urbanisation and street food go hand in hand. Historically, in places such as ancient Rome, street food was purchased because urban poor did not have kitchens in their homes. Across the globe, street food, sometimes also synonymous with fast food, has become an important part of daily life as local population increasingly struggle to keep pace with their hectic lifestyles. The street vendors offer hotfresh, lip smacking snacks which are very filling and absolute value for money. Take-out food, junk food, snacks, and fast food are synonymous with street food and all of these can be purchased on the foot path without entering any building. These foods are popular mainly because they are easily available, and that too at half the price or less of any restaurant food. It is of particular cultural importance to India, where this forms the means of livelihood for many pushcart vendors, dhaba owners and their families. This street food culture also ensures that the connection with India’s rich cultural heritage is retained, with influences ranging from the Mughal dynasty to the British Empire. According to an estimate of the Food and Agriculture Organisation, which was released in 2012, over 2.5 billion people eat street food in India every day. The National Street Food Festival, which is an annual event organised in Delhi by the National Association of Street Food Vendors of India is a platform where street food from all the states of the country is showcased. This is a platform which showcases the cultural diversity of the country in the culinary space – specially catering to street food.
Today, while some street foods are regional, many are not, having spread beyond their region of origin. A lot of people, who have not been exposed to the street food culture, shy away from it thinking it is unhealthy and unhygienic. However, one would be surprised to note, that despite concerns about contamination at street food vendors, the incidence of such is low with multiple studies showing rates comparable to restaurants.
A well-known Australian Culinary Historian and author of the recently released ;The Penguin Food Guide to India Charmaine ; Brien, who was on a culinary tour to India, observed that the small regional food vendors or hawkers across India mostly sold freshly cooked meals using fresh ingredients. While elaborating on Indian food cuisine and culture, O'Brien said Indian regional food was most complex and offered a diverse cuisine unlike known to outside world. “Indian food is laden with history, culture, religion, economic conditions as well as weather,” she said. Even trade affected the development of Indian cuisines, she said adding 'In Madurai, the Chettinad cuisine has expensive spices like fennel, coriander, clove, cinnamon which reflected that people were wealthy and trade happened.
By Chef Davinder Kumar,
Vice President – F&B Production,
Le Meridien – New Delhi and
President,
Indian Culinary Forum
Source : Incredible Chef Magazine / India
The fourth edition of the “Fonterra Food Services Pastry Challenge 2015, Macau” will be taking place on the 14th of August.
Some of the best pastries will be prepared by professional pastry chefs representing various hotels and gourmet stores in Macau such as Galaxy Macau Resort, Gourmet House, Institute for Tourism Studies (IFT), Mandarin Oriental, MGM Macau, MUST The Seasons, Serendipity, Sheraton Macao Hotel, and Wynn Macau.
Date: 14th August, 2015 (Fri)
Venue: M.U.S.T. Macau University of Science and Technology G/F, Library Building (N Building) The Seasons – Training Restaurant
Media Registration: 03:00 PM
Cake Viewing & Photography: 03:00 PM
Cake Cutting ﹠Tasting: 03:15 PM
Award Ceremony: 04:00 PM
This is the 4th year Fonterra Foodservices is organizing the “Fonterra Pastry Challenge” in Macau. This competition aims at fostering pastry industry in Macau, offering professional pastry chefs a valuable opportunity by exchanging Pastry skills and ideas as well as recognizing talented chefs with great creativity and excellent skills. All contestants were pre-selected through an extensive selection process among many other applicants.
The theme for this year is Let’s Celebrate using Anchor Dairy products which has a rich and smooth texture… its aromatic scent and delectable taste are unforgettable.
The challenge of putting creativity, skills and technique into a celebratory mode through cake creation is an artisan to be presented by top pastry chefs in Macau. Media are invited to join us in celebrating joyful moments.
Fonterra Foodservices and Angliss Macau have invited professional pastry chefs in Macau to join this competition. With the use of Anchor Cream Cheese, Anchor Milk, Anchor Butter our professional pastry chefs may turn their expertise into delightful and share this joy and satisfaction with everyone!
This competition allows professional pastry teams to enhance the region’s international culinary standards and take Macau’s pastry into a whole new level. Witness it and be one of the first to try the best of the best cakes.
Greece is one of the most popular tourist destinations in the world.
With historic sites that span four millennia, idyllic beaches and towering mountain ranges there is a wide variety of tourist attractions in Greece to explore.
And despite the debt crisis with credit downgrades and protest by day, Greece as a travel destination is as popular as it has ever been.
We could tell you to visit the Parthenon in Athens or Mount Athos in Chalkidiki. But our recommendation for today is Thessaloniki.
The city of Thessaloniki is Greece’s second-largest. Lively festivals, social events and a buzzing nightlife make this city the cultural capital of Greece.
Comprised of a historic city center and commercial district, Thessaloniki offers a treasure trove of both old and new gems from its Byzantine walls, White Tower and Turkish baths to colorful food markets, museums and art galleries. Thessaloniki also offers a good shopping scene.
Thessaloniki’s nightlife is unmatched: from small tavernas to nightclubs, dance halls and other entertainment venues. Ladadika is the most popular nightlife district in the city. Additionally, Thessaloniki features floating bars, where tourists can enjoy music, dancing and socializing while on a trip around the Thermaic Gulf.
The views are stunning with Mount Olympus reeling in the distance and the sea spreading towards the horizon. Truly beautiful vistas can be seen from higher ground but the feeling of a cosmopolitan young city with old treasures and stunning tableaux is enough to entice anyone.
This is where Worldchefs has positioned its much-anticipated world congress of 2016. Till the 10th of August 2015 an Early Bird offer is in place.
Get 20 % off with this Early Bird Fee : http://bit.ly/1SrxAar
So don’t wait any longer, register now for Worldchefs Congress & Expo 2016 in with an exceptional discount.
For registration and information visit our dedicated congress website.
(NB: Registrations are fully refundable in case of written cancellation until 31 December 2015.)
A list of hotels at preferential rates can be viewed at: http://www.worldchefs2016.org/accomodation
New Le Cordon Bleu Talent Network will be powered by the largest online job site in the U.S., aimed to match student and alumni talent with targeted positions
SCHAUMBURG, Ill. July 21, 2015) – Le Cordon Bleu College of Culinary Arts, a leading culinary arts education provider, is launching the Le Cordon Bleu Talent Network to provide the hospitality industry and restaurants the ability to easily recruit Le Cordon Bleu students and alumni for open and available positions.
Committed to helping students achieve their own success, the new Le Cordon Bleu Talent Network will tap an extensive, database of culinary positions from national and regional employers working directly with Le Cordon Bleu. Drawing upon more than 100 years of culinary excellence, Le Cordon Bleu North America continues to provide its graduates with the skills to pursue career opportunities with some of the leading employers in the country. From restaurant chains and hotels to retirement homes and country clubs, the online hub will put a variety of positions at students’ fingertips, allowing them to utilize the fundamental skills and techniques learned in the classroom in the culinary world.
“The new Le Cordon Bleu Employer Network expands on our career services offerings and provides our students with increased access to customized, real-time job opportunities.” said Anna Vasquez, Vice President of Operations at Le Cordon Bleu. “We hope that the new Le Cordon Bleu Talent Network will make it easier for students and alumni to explore a wide range of relevant industry positions – and give them the opportunity to work even more closely with our dedicated team of career services advisors to identify opportunities that match their individual skill sets and areas of interest.”
The Le Cordon Bleu Talent Network can provide employers with an easy way to identify the best up-and-coming talent to join their kitchens. Recognizing that Le Cordon Bleu North America graduates have gained the fundamentals of cooking and baking, and are provided with extensive hands-on experience through the school’s required externship program, employers are often eager to receive applicants from Le Cordon Bleu North America’s network of 16 schools across the country. Some examples of organizations participating in the Le Cordon Bleu Talent Network include Bon Appétit Management Company, Brookdale Senior Living, Hilton Worldwide, Holland America –Princess Alaska and the Yukon, Maggiano’s Little Italy, and hotel management company White Lodging.
“We’re always on the lookout for rising culinary professionals that want to take the next step in their careers,” said Brooke Burgiel, Senior People Works Manager at Maggiano’s Little Italy. “We’re looking forward to connecting with Le Cordon Bleu’s students and know that they are well-equipped with the skills necessary to pursue a successful career in the culinary industry.”
For those interested in learning more about the Le Cordon Bleu Talent Network, visit http://www.jobs.net/jobs/lecordonbleu-talentnetwork/en-us/. Independent or small restaurants interested in joining the network should contact their local Le Cordon Bleu campus. National or regional chains looking for broader involvement should contact Brian Hedges, Director of Employer Development at Le Cordon Bleu, at (847) 585-3640 or bhedges@chicago.chefs.edu.
About Le Cordon Bleu College of Culinary Arts
Le Cordon Bleu North America is a leading provider of quality culinary arts education in North America. The network of 16 schools in the United States offers culinary and baking students a hands-on training alongside faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue opportunities in the culinary and hospitality industry. Find employment rates, financial obligations and other disclosures at www.chefs.edu/disclosures. Le Cordon Bleu cannot guarantee employment or salary. Le Cordon Bleu is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about Le Cordon Bleu, visit www.Chefs.edu.
LTB Philippines Chefs Association (LTB) and Pastry Alliance of the Philippines (PAP) Chefs officiated the Mindanao Culinary Festival 2015 last 25-27 June at the SM Lanang Premier. Over 120 chefs from all over Mindanao participated in this 3 day event hosted by WOFEX Davao and the Davao Tourism Association.
LTB and PAP chefs where delighted to see local chefs compete with great skill and pride. Top prizes were awarded to chefs from Gourmet Bites, University of Southeastern Philippines, Waterfront Insular Hotel Davao, and Vikings Luxury Buffet Davao. We are confident that this yearly competition will further hone the skills of local chefs and help improve the level food service in the area.
Looking forward to the Philippine Culinary Cup Mindanao 2016!
The famous M.O.F Pastry Chef Nicolas Boussin, Ambassador of Elle & Vire, was in China and Taiwan last month for pastry demonstrations and tasting events. He invited the 450 guests to discover Paris, the city of Love and Gastronomy, through a series of flavourful recipes inspired by the most iconic places in the French capital.
Discover all the photos of this sharing moment on Elle & Vire Professionnel – International Facebook page.
NEWSLETTER
| 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. |
