Date: 6-7 May 2015
Support by: China Cuisine Association
WACS competition Level: National Level
Organizing Chairman: Clinton Zhu
Chief Judge: Tony Khoo-Singapore (WACS A Judge)
Contestant: China/Shanghai, Guangzhou, Zhejiang, Beijing, Malaysia, Thailand, USA, Italy
Final result:
No 1/ Malaysia Team
No 2/ Thailand Team
No 3/ USA Team
No 4/Beijing
No 5/Shanghai
No 6/Guangzho
No 7/ZheJiang
No 8/Guangzhou
Please answer to our survey here.
Do you drink coffee ? Do you drink too much coffee ?
if you recognise yourself in these five reflections, than yes.
5 Struggles All Coffee Addicts Know To Be True
1. Waking up and realizing there isn’t any coffee yet:
2. When someone offers you decaf:
3. Feeling your energy levels beginning to crash:
4. Realizing that the extra shot of espresso you ordered wasn’t the greatest idea:
5. So cheers to the cup. And the next. And the next.
Source : buzzFeed
The 12th edition of THAIFEX-World of Food Asia rounded up on 25 May after five days of intense activity on a record high. It proved its mettle as one of Asia’s top food and hospitality exhibition once again by welcoming more than 35,000 trade visitors and 1,675 exhibitors across 16 sectors. The exhibition was also graced by Prime Minister of Thailand, Prime Minister Prayut Chanocha.
International participation also peaked with a total of 811 international exhibitors, making up 48% of the show. THAIFEX – World of Food Asia welcomed 24 country and provincial groups this year, including 3 new country groups – German Pavilion led by the German Federal Ministry of Food and Agriculture, Mexico Pavilion led by Embassy of Mexico – Mexico's Commission of The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food; and Turkish Pavilion led by Central Anatolian Exporters Union (OAiB). This presented an even more diversified array of national products, from hand-crafted tequilas from Mexico, German-style sausages and charcuterie, Turkish frozen seafood and products.
Angélica Niero, representative of Balas Boavistense “I am so pleased with the show and THAIFEX-World of Food Asia is definitely the gateway for my business to venture into the Asia markets.”
The supporting shows, World of Seafood, World of Coffee & Tea and World of FoodService recorded individual growth rates of 11%, 48% and 22% respectively. 27,931 local visitors and 7,274 overseas trade buyers visited the trade event, held over 5 days from 20 – 24 May 2015.
Brian J. Schroeder, Director, Kizable LLC, “This is our first year taking part in THAIFEX-World of Food Asia and we were very amazed by the show’s quality.
We were able to connect with many buyers from around the world. We are looking forward to come in with a stronger presence at the show again next year.”
Michael Dreyer, Vice President, Asia Pacific, Koelnmesse Pte Ltd, said, “THAIFEX – World of Food Asia, celebrated our tenth anniversary last year. This year, we marked a milestone by expanding our fairground, and the continued growth and encouraging response is solid proof that we are growing in the right direction that we started out in. This has been very rewarding for Koelnmesse and our co-organisers, DITP and TCC. We will work in this direction towards a bigger and even better THAIFEX – World of Food Asia next year.”
Turkey – Partner Country Presents “Discover The Potential“
Turkey, THAIFEX – World of Food Asia’s third country partner, is well-known for its cuisine, which is known to be one of the most prominent in the world. To share its culinary treasures, it brought 8 different food promotion groups to Thailand, namely The Pasta, Bulgur, Pulses And Vegetable Oils Promotion Group; Turkish Flour, Yeast And Ingredients Promotion Group; Turkish Confectionery Sweet Promotion Group; Turkish Seafood Promotion Committee; Turkish Dried Fruits Promotion Committee; Turkish Olive And Olive Oil Promotion Committee; Turkish Hazelnut Promotion Group and Turkish Citrus Promotion Group.
The Turkish Pavilion, led by Central Anatolian Exporters Union (OAiB), occupied 465 sqm in different product segments and 21 exhibitors were presented at the fair.
Serap Unal, Chief of the Turkish Seafood Promotion Committee says, “We brought a group of seafood companies from Turkey for the first time. The feedback has been positive and rewarding, with most companies planning to return as they have garnered very good contacts. We see a very good possibility here in Asia with the implementation of AEC by end of this year. “
S. Tansel Kunbi, Director, OAiB (Central Anatolian Exporter Unions, Fair and Promotion Department) adds, “THAIFEX-World of Food Asia is an international trade fair with global recognition. The companies which are in contact with our Turkish exhibitors have expressed deep interest in seafood products, flour and yeast products and olive oils in particular. This is one trade fair we will return next year – in a bigger way.”
International Competitions
For the first time, THAIFEX – World of Food Asia hosted the Asia selection of the Global Chef Challenges competition. Organized by Worldchefs, the global association of chefs, the Asia selection was a huge success. Singapore took the podium for both Global Chef Challenge and Hans Bueschkens Young Chef Challenge, while South Korea was champion for the Global Pastry Chef Challenge.
Says Rick Stephen, Asia Continental Director for Worldchefs, “This is one of the most well-organised competitions I have seen, with THAIFEX – World of Food Asia as the most supportive partner. This has definitely set a new benchmark.”
The Thailand Ultimate Chef Challenge, held concurrently with Global Chefs Challenge, welcomed 1052 participants, based on 936 entries from 16 countries including Singapore, Greece, England, Australia, Canada, Taiwan, Switzerland, South Korea and Thailand etc. With 24 categories, this massive competition included new categories such as Thai-Korea Fusion Challenge and California Raisins’ Baking Challenge (Professional Chef).
Says Willment Leong, Chairman for the Thailand Ultimate Chef Challenge, “This year, we are proud to welcome 41 international judges from 16 countries and a new record of 936 entries. In just 4 years, this competition has grown beyond our expectations and is highly regarded even in countries out of Asia. We are very happy with the results and the support.”
See below for results for GCC and Thailand Ultimate Chef
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From Italy to India, from Colombia to Hong-Kong, coffee is one of the most consumed beverages in the world. Centuries of development of coffee usage means that each country has it's very own way of ingesting it.
Discover coffee recipes and habits from around the world in this ludic video here
Source : BuzzFeed
Elle & Vire Professionnel has launched a new 2L-format which brings an excellent price-quality ratio. To better meet your needs, this format has been adapted on 2 creams references: Performance Universal Cream 35.1% fat and Advantage Whipping Cream 30% MG.
The new Performance Universal Cream 35.1% fat is a versatile cream for both whipping and cooking, performing well for every purpose.
Read more here: http://bit.ly/1IasnUv
Elle & Vire Professionnel is also launching the Advantage Whipping Cream 30% fat with the best quality-price ratio for pastry applications.
Read more here : http://bit.ly/1Q3omp2
Please answer to our survey here.
We drink coffee every day, but do you really know its effects on our brain and on our body?
World Chefs without Borders has managed to raise 15,295 Euro for the rebuilding Nepal Project. Currently, WCWB is still looking for ways to donate the amount to Nepal. Most of the donations were transferred during THAIFEX. Taiwan is organizing a gala charity dinner on 12 – 13 June to raise funds for Nepal and the Singapore Junior Chefs Club has raised SGD$4,800 from baking up and selling marshmallows. The aim is to raise 20,000 euros in 2 weeks time. All Thailant Ultimate Chef Challenge / Global Chefs Challenge competitors and judges had also fulfilled the WCWB request by donating 1 USD and 10 USD each to assist in WCWB rebuilding Nepal fund.
From the 20th to the 24th of May 2015, THAIFEX-World of Food Asia was host to the Asia selection of Global Chef Challenges. This year the semi final showcased 19 member countries from Asia.
The Worldchefs Global Chef Challenge is divided into 3 categories – the Global Chefs, the Global Pastry Chefs and the Hans Bueschkens Young Chefs Challenge. Each challenge is an individual competition, created for chefs, young chefs and pastry chefs. The Hans Bueschkens Young Chefs Challenge is designed to promote and encourage young talent, with competitors below 25 years old. The Global Pastry Chefs Challenge, which was introduced in 2012, has established itself as a dedicated platform for professional pastry chefs to showcase their skills.
The winners (including the ones below) will then represent his or her Continent at the finals at the Worldchefs Congress 2016 in Athens.
Winner: Lynette Tay, Singapore
1st Runner Up: Derek Sit, Hong Kong
2nd Runner Up: Agavriel Jabbar, Indonesia
Winner: Lee Boon Seng, Singapore
1st Runner Up: Steve Yuen Chi Hin
2nd Runner Up: Li Chia Chi
Winner: Narae Kim, South Korea
1st Runner Up: Desmond Lee, Singapore
2nd Runner Up: Kan Ching Kit, Hong Kong
On the 18th of april 2015 700 plates of paella were served in Makati City by the Philippine Young Chef Club, LTB Culinary Scholarship program scholars of 2015 and the LTB Philippines Chefs Association . The Sociedad Espanola de Beneficencia was a partner in the event.
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
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