Category: News

The World has received its very first Global Tea Champion #RHT Challenge from Dilmah – Museum Art Hotel!

Post author By France
Post date July 21, 2015

The Revolution that swept across 14 countries over 8 years has finally come to fruition as the transformation of traditions in tea was set in motion with the crowning of the world’s very first Real Tea Champons on the 4th of July 2015 in Sri Lanka. Laurent Loudeac & Camille Furminieux from Museum Art Hotel New Zealand emerged as the winners of the Dilmah Real High Tea Global Challenge with the presence of His Excellency the President of Sri Lanka Maithripala Sirisena, the Prime Minister Ranil Wickramasinghe, Managing Director WorldChefs Ragnar Fridrikkson, Dilmah Founder Merrill J. Fernando and his sons Dilhan and Malik.

The global finals of the Dilmah Real High Tea Challenge took place from the 1st – 3rd of July 2015 at the Hilton Colombo Residences with the participation of 21 teams from 14 countries. The competition was 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. The event that concluded with the award ceremony on the 4th of July marks the renaissance of tea, reimagining the world’s tea ceremony into a more relevant, contemporary and sophisticated form.

The Global Champion of the Challenge, the Museum Art Hotel New Zealand was awarded in recognition of excellence in the appreciation of tea, tea inspired gastronomy and mixology, in honouring the influence of nature in tea, and in crafting these into a luxurious experience that defines afternoon tea in the 21st century. Featuring the theme ‘The Meeting of the Senses’, the innovative use of tea catering to the senses of sight, smell, taste, touch and sound was especially commended by the judges. The Dilmah Chamomile Tea spray that the participants prepared by themselves and the chilled peppermint tea infused o’shibori refreshed the judges and set the mood to truly enjoy the high tea in a relaxed environment. The first course Silver Jubilee Ceylon Ginger, Honey & Mint tea consommé, Confit duck leg tortellini astounded the judges with its subtlety of flavour while the second course the palate cleanser with the Silver Jubilee aromatic Earl Grey Tea set the stage for the next course which was Vivid Gentle Minty Green Tea with Clevedon Buffalo milk Feta Espuma, macadamia nougatine and fresh cucumber which was flavourful and sophisticated. They were daring in their presentation attempting a traditional Crepe Suzette live pairing it with Silver Jubilee Almond infused Ceylon Pekoe Digestive a perfectly balanced and an inspired pairing.

The second overall The Hong Kong Cricket Club presented a Real High Tea inspired by the celebration of Hong Kong’s return to China after 150 years. The table setting included the country flags as well as elements representing present day Hong Kong. The favourite course of all the judges was the finale – Apple Welsh Cakes paired with Nuwara Eliya Afternoon Tea. The Welsh cakes were in honour of the Welsh guard – the last official army to live in Hong Kong. Peter Kuruvita stated that the Welsh Cakes should replace scones used in high tea occasions everywhere and for Simon Gault it was just perfect.

Café Turri from Chile was awarded the third overall of the challenge for their innovative and culturally diverse high tea presentation of which their Dilmah Earl Grey Beer was the highlight of the day. Featuring a warm and welcoming uniquely Chilean table setting, their empanada pairing with Dilmah Ceylon Original Breakfast Tea mocktail was commented by judge Peter Kuruvita as the “best empanadas I’ve ever had”.

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Dilmah Global High Tea Champion

Team – 8 – New Zealand ’13 Museum Art Hotel

Laurent Loudeac & Camille Furminieux

2nd Overall Winner

Team – 21 – Hong Kong – Hong Kong Cricket Club

Jason Chan Yee Chiu & Ho Wing Hong

3rd Overall Winner

Team – 14 – Chile – Café Turri

Cristian Gomez & Catalina Venegas

Gold

Team	Country	Hotel Name	Participants
1	Netherlands	Restaurant Vermeer	Vilmos Dohnal & Wesley Schipper
4	Australia	Qantas Lounges by Pullman	Geoffrey Laws & Shaun Thomson
5	Australia	Dilmah Real High Tea Challenge Winners – 2012	Selvana Chelvanaigum & Ian Jones
7	Australia	Stamford Plaza Brisbane	Misaki Montgomery & Natalie Noriega
12	Singapore	Tess Bar & Kitchen	Martin Wong & Lee Zhang An
17	UAE	Emirates Academy of Hospitality Management	Max Rauch & Michael Kitts
18	France	Institute Paul Bocuse	Pierre-Jean Arpurt & Thibaut Idenn
19	Macau	MGM Macau	Kenny Chen & Ellen Dong
20	Hong Kong	Island Shangri-La, Hong Kong	Alex Ng Wai Kee & Ernest Wong
8	New Zealand	Museum Art Hotel	Laurent Loudeac & Camille Furminieux
14	Chile	Café Turri	Cristian Gomez & Catalina Venegas
21	Hong Kong	Hong Kong Cricket Club	Jason Chan Yee Chiu & Ho Wing Hong

Silver

Team	Country	Hotel Name	Participants
2	Netherlands	Dilmah Real High Tea Challenge Winners ? 2013	Joost Van den Hoven & Rob Rademaker
3	Malaysia	Shangri-La Hotel Kuala Lumpur	Adli Bin Kasi & Yam An Nie
6	Australia	Shangri-La Hotel Sydney	Althea Eley & Felicity Goodchild
9	New Zealand	The Langham, Auckland	Volker Marecek & Benjamin McManus
11	Oman	Shangri-La Barr Al Jissah Resort And Spa	Alpesh Dias & Sunil Kumar
13	Indonesia	Shangri-La Hotel Surabaya	Arie Yulianto & Yuli Hariyanto
15	Thailand	Shangri-La Bangkok	Reinolf Moessl & Wilai Tangprasertsuk
16	Sri Lanka	Waters Edge	Buddika Samarasekera & Ishafahan Dain

Bronze

Team	Country	Hotel Name	Participants
10	UAE	Radisson Blu Hotel	Dammika Herath & Ronaldo Sadiz

News

20% OFF Early Bird fee till 10th August! Hurry to get yours

Post author By France
Post date July 21, 2015

20 % off E A R L Y B I R D F E E : http://bit.ly/1SrxAar

This offer is strictly available until 10 A U G U S T 2015.

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

Worldchefs are dedicated to ensure we have the best congress ever, great education, great food, friendly world competition, networking and catching up with friends and colleagues will be at its best.

We are looking forward to hosting you in the gastronomy city of Thessaloniki.

Company / Partner News

Worldchefs Welcomes Olitalia as Partner

Post author By France
Post date July 21, 2015

The World Association of Chefs Societies (Worldchefs) is pleased to announce its partnership with Olitalia from Italy.

A well-respected international company, Olitalia is an ambassador in the world of Italian oil and the leading producer of olive oils at a global level.

Over the years, Olitalia has achieved success in markets internationally with its high quality products. Besides being known for its dynamism and quality in producing a varied range of special olive oils, the company’s core competency in high technology production plants positions them as one of the most important companies in the Italian olive oil branch. The company pioneers the analysis of evolving markets, consumer tastes, new lifestyles and increasing demands for psychophysical wellness.

Says Fabrizio Rosso, Business Development and Export Director of Olitalia, “Our company believes in continuous research as this is the base of Olitalia’s success. Our philosophy emphasizes the importance of continuous learning and education in the universe of olive oils and balsamic vinegars. This partnership allows us to share with the chefs an avenue to gain more knowledge and information to further increase their understanding of one of the kitchen’s most basic ingredients. We look forward to sharing our insights and experiences with the chef members from Worldchefs.”

Besides oils, Olitalia offers a variety of products that includes vinegars. One of the feathers in its cap is the Balsamic Vinegar of Modena P.G.I. (Protected Geographical Indication), a great classic of the seasonings and suitable to enhance any type of dishes, from simple to more elaborated ones.

Charles Carroll, President of Worldchefs adds, “We are very excited by this marriage. This partnership provides chefs with access to resources, and promises them an avenue to expand their knowledge and perspectives to Italian cuisines.”

For media enquiries about this partnership, please contact: 

Jenny Tan
 Communications Manager 
Worldchefs Asia Office 
+65 98367653 
words@foodcult.com.sg

News World

6 international chefs in Paris

Post author By France
Post date July 16, 2015

At the most recent Sirha event, which took place last January, Elle & Vire Professionnel organised a photo competition for food industry professionals. What was the prize? A 2 day pastry-themed trip to Paris!
To play, you just had to strike your best pose at the Elle & Vire stand with a giant carton of Excellence or Sublime Cream like the pictures of Pierre Gagnaire or Christophe Michalak. For 3 weeks, all the photos were posted on the new Elle & Vire Professionnel – International Facebook page and voting began.
On February 23^rd, the 6 chefs whose photos received the most likes won 2 days in Paris. 1 Israeli, 2 Argentineans, 1 Moroccan and 2 Saudi Arabians were therefore welcomed by Elle & Vire on May 28^th 2015.
Programme:
1 day of training with Nicolas Boussin, Meilleur Ouvrier de France, at the Maison de la Crème Elle & Vire.
1 day visiting the best pastry boutiques in Paris.

Watch the video of this unforgettable moment, where sharing was at the fore, here:

News Worldchefs Without Borders

Worldchefs Without Borders succesfull Nepal campaign marks another succes

Post author By France
Post date July 7, 2015

Tens of thousands desperate for help as survivors on Nepal quake await humanitarian aid and continue search for survival. Nepalese are huddling in tent cities, desperate for help after 25 April 2015 quake that killed more than 8000 people, as international rescue team raced to find survivals buried in the rubble.
Teams equipped with heavy cutting gear and relief supplies were landing round the clock, Kathmandu which has been devastated by Saturday 7.8 magnitude quake. Officials say more than 8000 people are now known to have died, 7000 injured including 3422 in Nepal- making it the quake prune Himalaya nation’s deadliest disaster in more than 80 years. Which has also many powerful aftershocks according to report.
Apart from appealing to all WACS member to raise fund to any organization who are in support of the relief effort for Nepal, WCWB also activate all committee member and ambassador plan or / and organize fund raising event to assist rebuilding Nepal project.

Through Chef Rick Stephen from SAT Catering Singapore is the first organization to response the donation for Nepal relief following by Korea Young Chefs Federation fund raising in Food Hotel Seoul culinary competition and also in HOFEX Culinary Classic Hong Kong, all souvenir earning during the 4 days show will all go to WCWB Rebuilding Nepal fund through Chef Mak by Hong Kong Chefs Association.

The following Association also follow suite in THAIFEX – TUCC 2015 Thailand, all competitors and judges are encourage donating 1USD to 10 USD to the Nepal relief fund and also seeks donation in the 5 days event by Thailand Chefs Association. All respective Association representatives were also present in THAIFEX – TUCC 2015 to present their donation fund in the last day of the event. In the other hand, Slovenia Chef Jozef also created a gala dinner to raise fund, Penang Chefs Association donation and Singapore Junior Chefs Club selling mash morrow to raise fund.

Last but not least, with the present of Chef Willment Leong and the massive support from Taiwan Chefs Association and Taiwan Chinese Cuisine Association, within a night, both associations manage to raise 15,000 Euro toward WCWB Rebuilding Nepal fund.
Through the contact of Chefs Association of Nepal, WCWB manage to seek an audience with the Prime Minister of Nepal and any fund raised will all go to Prime Minister of Nepal Relief fund.
On 26 June 2015, Chef Willment Leong Chairman – WCWB) arrive Kathmandu Nepal visit Chef Association of Nepal and did an inspection of all damage structure cause by the earthquake. 27 June 2015 together with all board of director of Chefs Association of Nepal, we had granted permission to meet the Prime Minister of Nepal and pass 30,000 Euro donations to his office as rebuilding Nepal fund.

Special appreciation to the following Organzation / Association / Individual

1) 4250 Euro (SATS Catering Singapore through Chef Rick Stephen)
2) 1220 Euro (Singapore Chefs Association)
3) 2000 Euro (Thailand Chefs Association) THAIFEX -TUCC / GCC Judges / Competitors
4) 910 Euro (Korea Chefs Association)
5) 455 Euro (Korea Young Chefs Federation) Seoul Food 2015 Fund Raising Campaign
6) 800 Euro (Myanmar Chefs Association) Willment Leong Workshop Expense Donation
7) 300 Euro (North Greece Chefs Association)
8) 364 Euro (Chef KK Yau – WCWB Committee Member)
9) 546 Euro (Hua Hin Chefs Association Thailand)
10) 155 Euro (Chef Willment Leong – WCWB Chairman)
11) 2000 Euro (Hong Kong Chefs Association) HOFEX donation through Sale of Chefs Booth
12) 2295 Euro (Slovenia Gala Dinner through Jozef Oseli – WCWB Committee Member)
13) 1041.56 Euro (Penang Chefs Association)
14) 15,000 Euro (Taiwan Chefs Association and Taiwan Chinese Cuisine Association)
15) 4770 SGD (Singapore Young Chefs Club) – Await recieve

Grand total: 31336.56 Euro and Pending 4770 SGD

From Willment Leong: On behalf of the WCWB Committee and Ambassdor, i would like to extend my sincere appreciation to all kind donor assisting in rebuilding Nepal and i would also like to thanks Chefs Association of Nepal for your kind hospitality during my 3 days visit in Kathmadu Nepal. Even you had gone through all hardship after the quakes but each and one of you still maintain your calm and positive attitude toward rebuilding Nepal, YOU NEPAL CHEFS has gain our respect. Hopefully all WACS National member could continue organize more charity event toward assisting rebuilding Nepal.
Since Aug 2013, WCWB had manage to raise over 70,000 euro assisting the needed one worldwide and please kindly support us in the future (for good cause)

WCWB june nepal

News World

Chef Rick’s Culinary Workshop in Chennai, India

Post author By France
Post date July 7, 2015

Day 1 -Hot & Cold Culinary Workshop
Southern Crown Hall
No. of participants: 200

9.00 -9.05 am
Prayer Song
9.05 -9.10 am
Kuthuvilaku Lighting
9.20 -9.40 am
Key note Speech
9.40 -9.50 am
Inauguration of SICA Website
9.50 -10.00 am
Key note speech by Chef Rick
10.00 -10.20 am
PartnersPresentation
10.20 -10.30 am
Tea-Break
10.30am-01.00
Hot Kitchen Demo
04.30 -05.05 pm
Partners Presentation

The event kick-started by prayer song and lighting of the kuthuvilakkuby Chef Rick. The guests of honour included Mr. Natarajan, CEO -GRT Hotel & Resorts, Mr. ShabinSharvotham, Senior General Manager -GRT Grand. The formidable experts of culinary delight took centre stage on the first day of the event –
Chef JugeshArora, Chef Soundararajan, Chef Sheetharam Prasaad.
The event was successfully inaugurated by Mr. Natarajan, CEO of GRT Hotels & Resorts while
Dr.Chef Rick launched the SICA website, followed by partners presentations
The outstanding episode of the day was Hot & Cold kitchen demo by Chef Rick which was further enthralled by the interactive session, the participants had with him.

Day 2 –Judging Seminar for Senior Chefs
Emeraldo Hall
Actual No. of participants: 20

08.00 –08.30 am
Registration
08.30 –09.00 am
Morning Tea
9.00 –11.00 am
Judges Workshop Session 1
11.00 –11.15 am
Tea Break
11.15 -01.00 pm
Judges Workshop Session 2
01.00 -02.00 pm
LunchBreak
02.00 -04.00 am
Judges Workshop Session 3
04.00 pm
Evening Tea

A website by Mr. T Natarajan, CEO of GRT Hotels followed by partner presentations.
The Hot & cold kitchen demo by Chef Rick was the most memorable one for every student who participated in the workshop.
This day exclusively allocated for the Sr. Chefs to discuss the judging parameters which includedwork flow, technique, recipe authenticity, balanced menu, flavour, texture, creative presentation and technique. The day was remarked with fun filled and challenging discussions which saw a lot of excitement and learning.

Day 3–Chef Competition & Judging
Marigold Hall
No. of participants: 60

07.30 –08.00 am
Registration
08.00 –09.00 am
CompetitionSetting
09.00 –11.00am
Judging Competition
11.00am onwards
Award Ceremony &
Vote of thanks by SICATeam

•The culinary challenge saw an array of the most exquisite dishes, showpieces and desserts that were displayed, Chefs/students from various hotels participated with great enthusiasm.
•Participants displayed creative skill and eye for detail on all their dishes.
•The jury forum included Chef Rick and the 20-member team who were put in a tough spot. The participants were intrigued to see the judges at work.
•Later came the most awaited part of the 3-day event –Crowning the Winners of the competition

Life-time Achievement Award Winners sponsored by My Choice Masalas
I. Chef Kannan -Chief Co-ordinatorJunior Forum, IFCA & Founder Member, SICAII. Chef Chandrasekar-Vice President, SICAIII. Chef Damu-Founder Member of SICA, Celebrity Chef

Event Evaluation

•Culinary Workshop offered anexcellent platform for networking and building professional relations with other members of the fraternity
•Over 200 participants from various institutions / hotels gathered valuableinputsfrom Chef Rick -like differenttechniques andimprovisations theycould use for masalas/seasonings, preserving meat and cooking sous vide (cooking in vacuum which preserves the flavors of theingredients)
•Judging SeminarhelpedExecutive Chefs& Corporate Executive Chefs learn evaluation techniques and how to judge culinary work, bring uniformity in judging standards and foster a more competitive outlook towards culinarycompetitions
•Culinary competition saw rare display of skills by students and tough fights between participants
•Workshop helped students and professionals sharpen their skills, interact with seniors and be inspired

Rick Stephen culinary workshop

News World

Sharing a vision of education and world cuisine – Train the Trainer

Post author By France
Post date July 6, 2015

The ACF Puerto Rico Chapter and World Chefs (WACS) presented a program of workshops and Train-The-Trainer seminars in the Dominican Republic from 20 April through the 25^th. Chef Marcos A Rodriguez Cabin, president of the ACF Puerto Rico Chapter, and Chef Claudio G Ferrer CEC CCE AAC, Continental Director for The Americas and the Caribbean Island for World Chefs (WACS) were invited by The Instituto Tecnico Superior Comunitario (ITSC) in Santo Domingo and the Puerto Rico government to present global cuisine to their students and faculty.

Advanced students from ITSC were invited to participate in 5 hour workshops including included 2 hours of theory and 3 hours of practice. Topics ranged from local cuisine to world cuisine. One afternoon the two chefs presented topics to the chef association members including innovative cook and chill techniques, sous vide, and sustainability.

Both Electrolux and Custom Culinary were sponsors.

Participants received certificates from the Puerto Rico Chef Association and WACS for 15 hours of professional development. For many this was the first step towards receiving a=ACF and World Chefs certifications.

The success of the event will be repeated at various places in the Caribbean; trying to reach as many young chefs as possible.

News World

An inspirational ingredient from Elle & Vire : Salt

Post author By France
Post date July 2, 2015

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.

Generic News

Mark Moriarty wins the S.Pellegrino Young Chef 2015

Post author By France
Post date July 1, 2015

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.

News Worldchefs Without Borders

Myanmar Young Chefs try a new pairing: Australian Beef & Lamb at an exceptional conference in Kuala Lumpur

Post author By France
Post date June 19, 2015

” 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

Myanmar training

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