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Training the unemployed for a better future, Worldchefs in partnership with Electrolux and Aiesec are engaged for a better world!

Founded by Worldchefs, powered by The Electrolux Food Foundation and Aiesec, FEED THE PLANET is extending the successful zero-waste culinary training program for unemployed people to a second location in Brazil. Plans are also in place to launch the program in Argentina, Russia and Egypt in the near future.

 

With a focus on reducing food waste, the Electrolux Food Foundation launched a culinary training program as a pilot in Curitiba, Brazil, in September 2017. 

 

Since then, 34 people – mostly women – have been trained. Out of the first batch of 18 students, eight have already found new jobs. 

 

“The team in Curitiba – together with our partners Worldchefs and AIESEC – took this sketch of an idea, developed and implemented it in a way that exceeded everyone’s expectations. This has inspired us to replicate the program in other locations,” says Malin Ekefalk, Director of Social Responsibility at Electrolux. 


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FeedThePlanet News Press Releases

Training the Unemployed for a Better Future

Worldchefs, together with AIESEC and Electrolux is extending the successful zero-waste culinary
training program for unemployed people to a second location in Brazil. Plans
are also in place to launch the program in Argentina, Russia and Egypt in the
near future for the Electrolux Food Fundation.

 

With a focus on reducing food waste,
the Electrolux Food Foundation launched a culinary training program as a pilot
in Curitiba, Brazil, in September 2017.

 

Since then, 34 people – mostly women
– have been trained. Out of the first batch of 18 students, eight have already
found new jobs.

 

“The team in Curitiba – together with our partners Worldchefs
and AIESEC – took this sketch of an idea, developed and implemented it in a way
that exceeded everyone’s expectations. This has inspired us to replicate the
program in other locations,” says Malin Ekefalk, Director of Social Responsibility
at Electrolux.

 

Looking towards a brighter future
One of the lucky students is Sirlei who was unemployed for some time before she
took part in the training. After the course, she was hired by a restaurant
which specializes in private events because she could prepare a wide variety of
food including finger food, pasta, cakes and desserts.

 

Meanwhile, Felipe is helping out one
of the chefs who trained him. This is his first job in a professional kitchen
and he has high hopes of becoming a professional chef one day.

 

In September 2018, a second culinary
training center will open in São Carlos, Brazil. Plans are also underway to
launch the program in Argentina, Russia and Egypt soon.

 

“The Curitiba project is a great example of how three
different organizations – Worldchefs, Electrolux and AIESEC – can work
together to achieve life-changing results. I could not be prouder or happier
with this project and look forward to replicating it globally,” says
Christopher Koetke, Worldchefs Vice President Strategy and Industry Relations.

 

About the culinary training program

The ten-week course developed by
Worldchefs is taught by volunteering professional chefs in
a special
kitchen created at the Electrolux facility in Curitiba. The project is driven
by employees together with the Electrolux Food Foundation, and is heavily
supported by its partners Worldchefs and AIESEC.

 

About the Electrolux Food Foundation
The Electrolux Food Foundation was established in
2016. It brings employee initiatives to life by supporting them with funding
and resources. These initiatives seek to inspire sustainable food consumption
and cooking habits among consumers and professionals, and to support people in
need through education and emergency relief efforts. The Foundation supports
the United Nations Sustainable Development Goals.

http://www.electroluxgroup.com/en/category/sustainability/food-foundation/

 

About Worldchefs

The World Association of Chefs' Societies
(Worldchefs) is a non-political professional organization, dedicated to
maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through
education, training and professional development of our international
membership. As an authority and opinion leader on food, Worldchefs represents a
global voice on all issues related to the culinary profession.

 

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Electrolux extends the "Sustainable Gastronomy" social project to other countries.

A Global Project, pioneer in Brazil, confirms
its third edition in Curitiba, and will be extended to other regions.

 

Reinventing experiences of taste, care and
well-being, the Sustainable Gastronomy program is already starting for its
third edition in the city of Curitiba. On May 11, Electrolux along with its
supporters, celebrated the graduation of 16 students from the second edition.

 

“Sustainable
Gastronomy” is part of For the
Better
, one of Electrolux's global commitments to help address key global
challenges such as hunger, malnutrition, food waste and responsible
consumption. In addition, it also cooperates to achieve the Sustainable
Development Goals
established by the UN Agenda 2030. The program is
funded by the Food Foundation, a global institution of Electrolux that supports
local initiatives focused on food and sustainability.

Due to
the great adhesion in Sustainable Gastronomy, the program already has its third
edition confirmed for May in Curitiba, in addition to being expanded to the
city of São Carlos, in São Paulo, and Rosario, Argentina. “Apart from the
cities in Latin America, Sustainable Gastronomy is in the implementation phase
in other countries, such as Egypt, Russia, and even a similar deployment in
Dubai,” says Valmir Buscarioli, Vice President of Human Resources
Electrolux Latin America.

The perspective of the social project is to train more than 60
unemployed people in the city of Curitiba within the year 2018. With the
awareness of the best use of food, the company estimates that about 1,000
people will be impacted at each class formed. “This comes along with the
appreciation of the subject, which is growing, and the interest of the
population to participate in our course, with the vacancies increasingly
disputed. We are really fulfilling the purpose of our company, of the 18
students trained in the last class, 8 are already working formally and the
others are undertaking or taking better care of their families,” explains
Valmir Buscarioli.

 

The project counts on the support to AIESEC, Foundation of Social Action
Curitiba, Sodexo On-Site, Stop Hunger Institute and Worldchefs.

 

 

About Electrolux Group

Electrolux transforms life for the better by
reinventing taste, care and wellness experiences for a more pleasurable and
sustainable life around the world. As a leading global appliance company, we
place the consumer at the heart of everything we do. Through our brands
including Electrolux, AEG, Anova, Frigidaire, Westinghouse and Zanussi, we sell
more than 60 million products for domestic and professional kitchens in over
150 markets every year. Electrolux has been operating since 1919, with its
headquarters located in Stockholm, Sweden, and Electrolux's ELUXb shares are
listed on the Stockholm Nasdaq OMX.

About Worldchefs

The World Association of Chefs'
Societies (Worldchefs) is a non-political professional organization, dedicated
to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through
education, training and professional development of our international
membership. As an authority and opinion leader on food, Worldchefs represents a
global voice on all issues related to the culinary profession

 


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Inter-Hotel Culinary Competition in Saudi Arabia – Three Makkah Hotels Take Top Awards

7th May 2018, Jeddah,
Saudi Arabia:
Recognized
worldwide as one of the Holy Cities of Islam, Makkah is also finding a name for
itself in the culinary world as three of its leading hotels have been awarded
as the best hotel kitchens in Saudi Arabia.

Chefs from Anjum Hotel Makkah,
Swissôtel Al Maqam Makkah, and
Le Méridien Towers Makkah were
awarded bronze, silver and gold places respectively, at the Kingdom’s second
annual ‘Inter-Hotel Culinary Competition – Mystery Box Challenge’.

The competition, which took place in Jeddah as
part of the 2018 edition of The Hotel Show Saudi Arabia last month, witnessed
its most competitive line-up to date – with eleven kitchens from some of the
Kingdom’s leading hotels cooking up a storm in a bid to be crowned champion.

Endorsed by WORLDCHEFS, the Saudi Arabian Chefs’
Association and Culinary Partner, Unilever Food Solutions, it is the only event
of its kind in the Kingdom celebrating the excellent standards of its hotel
restaurants.

Each participating team was given three hours
to whip-up four courses using ‘Mystery Box’ ingredients only revealed to them
once they stepped inside the kitchen, the final dishes presented to a panel of
judges from
WORLDCHEFS (The World Association of Chefs’ Societies).

The winning menu for Le Méridien Towers Makkah included a ‘Mixed Bean Salad’ for the starter,
‘Traditional Sweet Corn Soup’ for the soup, ‘Stuffed Chicken Breast with
Peaches’ as the main course and an ‘Orange Crème Brulee with Caramelized
Pineapple, Banana and Crispy Puff’ for dessert.  

Upon winning the gold medal, Anas Mohammed
Ayyub Ansari, Head Chef at Le Méridien Towers Makkah said: “This feeling
is indescribable – all chefs dream to be crowned as Saudi Arabia’s top hotel
kitchen and we are very proud to win the gold for our hotel, Le Méridien Towers
Makkah.

“The judges
commented that they appreciated how we kept our dishes
modern in presentation, maintaining the
authenticity of the dish yet the taste spoke volumes about how passionate we
are about our food.”

Chef Yasser Jad,
Founder & President of the Saudi Arabian Chefs’ Association (SARCA) and
Manager Food & Beverages at Saudi Airlines, chaired the jury, a line-up of
expert local and international chefs.

Jad commented: “This year we raised the level of difficulty of
the competition significantly by limiting the number of items in the ‘Mystery
Box’, with chicken the only protein provided, for example.

“This ensured that teams had to be creative in
order to give their own signature take on each dish. The winning team from Le
Méridien Towers Makkah stood out with their chicken main stuffed with peaches,
a unique, Mediterranean take on the dish. This team was very professional and
managed to create flavorsome dishes with the limited ingredients available.

“Other chefs stuffed the chicken with dates
which maintained an Arabic touch. All of the menus were very impressive and to
a high standard. We look forward to returning to The Hotel Show Saudi Arabia
next year with a more challenging competition format and new ingredients for
the chefs to work with, in order to raise the bar even further.”

The Inter-Hotel Culinary Competition will
return for its third edition at The Hotel Show Saudi Arabia 2019, taking place
across three days – 21-23rd April 2019 – at the Jeddah Centre for
Forums and Events.

Find out more at: www.thehotelshowsaudiarabia.com

ENDS

For more information and / or images, please
contact: Heather Macpherson, Senior PR Manager, dmg events hospitality and
design portfolio on
[email protected] or +971 56 545 1630

NOTES FOR EDITORS

The Hotel Show Saudi Arabia is part of the dmg
events hospitality portfolio which also includes: The Hotel Show Dubai, The
Hotel Show Africa, Middle East Hospitality Awards and The Leisure Show Dubai.

dmg events’ hospitality
division is pioneering some of the world’s largest, most comprehensive and
innovative events dedicated to hoteliers, restaurateurs and leisure
professionals.

About dmg events
An international exhibition and publishing company, dmg events produces
market-leading exhibitions and conferences for the global energy, construction,
coatings, hospitality and interior design industries.

dmg events is a wholly-owned subsidiary of the
Daily Mail and General Trust plc (DMGT) an international portfolio of
information, media and events businesses listed on the London stock exchange.

dmg events Middle East, Asia & Africa

Founded in 1989, dmg events has operated in the
Middle East since 1995 and owns many leading brands including The Big 5
portfolio of construction events, INDEX – the Middle East’s largest event for
the interior design industry and The Hotel Show, the longest running and most
important event for the hospitality industry.

Headquartered in Dubai, UAE and with satellite
offices in India, South Africa and the UK, dmg events Middle East, Asia &
Africa organizes over 45 events across the Middle East, Africa, Asia, North
America and Europe. For more information visit
www.dmgeventsme.com

About DMGT

DMGT manages
a diverse, multinational portfolio of companies, with total revenues of almost
£2bn, that provide businesses and consumers with compelling information,
analysis, insight, events, news and entertainment.  DMGT is also a
founding investor and the largest shareholder of Euromoney Institutional
Investor PLC and ZPG Plc.

For more
information visit:
www.dmgt.com

 


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Blog Certification National News Press Releases

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR


Quito, April 13 2018. – Nestlé Ecuador, a company committed to the gastronomy sector, in alliance with the World Association of Chefs Societies (Worldchefs) and the Ecuador Chefs Association presented the portfolio “Culinary Techniques Guide”. The purpose of this portfolio is to improve the quality and application of culinary methods in the country.

The launch event, took place in Quito and was presided by Cornelia Volino, Worldchefs Secretary General, Pablo Campana, Minister of Commerce and members of the Ministry of Tourism, as well as represents of Peruvian and American embassies.

The Culinary Techniques Guide contains basics cooking methods that standardize the teaching of local gastronomy.  This book will be delivered for free to students and teachers of 80 gastronomy schools in Ecuador.  Also, it will be distributed and applied in 17 Latin-American countries.

Ecuador is the first country where this project has been developed. It is important because it has international standards for food safety that are recognized by the WHO (World Health Organization).  This document will be available on the website of the Ecuador Chefs Association www.asochefsecuador.com , Nestlé Ecuador and gastronomy schools.

 

This Project is aligned with the Nestle Professional purpose of enhancing quality management of future professional chefs. For Edgar Dominguez, Nestle Professional BEO, the objective of this guide for Ecuador is to ensure the progress of the education in the area of Ecuadorian gastronomy, in addition to promote tourism.

 

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry. We use our global experience and know-how to help accelerate the businesses of our foodservice and hospitality industry partners. Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they aim to delight their clients and consumers.

 

About Worldchefs 

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President. 

Worldchefs is a global authority on food, creating impact through these core focus areas: 

 

education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification; 

networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo; 

competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge; 

humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.www.worldchefs.org

 

CONTACT 

Matthias BONNIN

Sales & Marketing Manager

WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD

[email protected] 

mobile + 33 (0) 6 25 58 42 35

office + +33 (0) 1 80 06 58 30

www.worldchefs.org

www.worldchefs2018.org

www.howtofeedtheplanet.com

HQ: 15 Rue Tiquetonne, Paris, 75002

 

Mercedes Córdova

MC Comunicaciones

[email protected]

(02) 353-0462

0987166287

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News Press Releases

Italian Chefs Federation Celebrated the 50th Anniversary in Rome

With a big party
organized last April 10th in the Capital, Rome, the Italian Chefs' Federation
celebrated its 50th anniversary. The party was preceded by the National
Assembly of Cooks, on April 9, which was followed by an elegant gala dinner at
Palazzo Brancaccio. The next day, with a solemn ceremony in the Capitol, the
seat of the Municipality, the Federation celebrated with numerous guests and
political and institutional authorities and the world of journalism. Present,
together with the national FIC president, Rocco Pozzulo, the world president
Worldchefs, Thomas Gugler.


FIC Press

(Dott. Antonio Iacona)

Categories
Blog News Press Releases

World Chefs Without Borders – Motivation & Inspiration “ How to Become a Great Professional Chef” by Willment Leong

World Chefs Without Borders – Motivation &
Inspiration “ How to Become a Great Professional Chef” by Willment Leong

 

Kuala Lumpur, Malaysia,
DATE: 14th April 2018

 

Active restaurant chefs, Culinary lecturers &
students

 

Chef Jackson feed back “Memorable inspiration no
chef should have big ego; prepared to work hard; plan for your career and learn
from the great chef”

 

On
13th April 2018, we had witness a group of 20-30 Malaysia chefs
preparing 600 diners raising fund to purchase culinary equipment and utensils
for poor students in their naked kitchen. This will enhance the teaching result
for the volunteer lecturers in the years to come where many Malaysian can be
benefited. Some volunteers had to drove back 300km to work on the next day
after their event by 10.30pm, some chefs travel to airport for another charity
event, chef volunteers skip work and close their restaurant cause to their
equipment and staffs had to move to the charity event. M.A.D Modern Art
Delicate Culinary Chef Club Malaysia had done a great deed to make a different
for other life even in a adverse situation.

 

14th
April 2018

 

World
Chefs Without Borders Culinary workshop where we have chefs from Johor,
Malacca, Penang, Ipoh…the distance apart is few hundred kilometres. A new venue
been select to suite our WCWB object; cost of rental is footed by Willment
Leong & KKYau after they pay themselves here.

Willment
passionately present the 3 hours program to inspire attendees how to be a
successful chef with passion WCWB way, a full house!!!

The
great chef mentality; How to plan for career path from apprentice to great
chef, Celebrity chef, Corporate chef, research chef and choice is many. The
summary is this world has no free lunch and success is only arrive after many
failures and sacrifices; learn from the successful chef, study them, prepared
to work hard, invest yourself in knowledge is the only way to stay in the game
of culinary world.

After
Chef Willment conclude his presentation with a loud applause from the floor,
KKYau announce WCWB would want to have 8 Young Chefs under 25 years old to be
on stage. Each of the young chef been give 5 minutes to recall what is most
touching their heart in the last 3 hours presentation on how to be a
professional chef. 8 of the young chefs present a very good view and opinion of
their own on stage what they career path guide by the great chef.

We
able to select to 4 young chefs as the winner; Chairman Willment present a
surprise prize to individual a fully paid Young Chef delegate to the congress
2018. So that happy ending where 4 Malaysian young chefs will be able to Bill
Gallagher Young Chefs Forum. Happy ending indeed for WCWB to see so many happy
faces and a not well to do young chefs can participates in their dream event-
Worldchefs Congress 2018.

 

ABOUT World Chefs
Without Borders

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by the World Association of Chefs
Societies (WORLDCHEFS)
.

Our mission is to support and mobilize our
global network of volunteer chefs to undertake initiatives providing education
and resources to those in need and afflicted by natural disasters.

Our programs fit into four key focus areas.
Through the Emergency Task Force chefs work with local rescue units,
mobile kitchens and other local programs.  In the Relief
Program
, chefs assist victims and aid local teams in disaster
areas.

The Development Program allows chefs to assist with the
establishment of training programs and infrastructure development. Chef
Ambassadors
 coordinate
events to grow awareness and/or raise funds for WCWB.

Worldchefs is a non-political professional
organization, dedicated to maintaining and improving culinary standards of
global cuisines.

CONTACT

Willment Leong, WCWB Chairman 

[email protected]

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A Triumphant 25th Edition of HORECA Lebanon

HORECA, the annual
meeting place for the hospitality and foodservice industries, closed its doors
on March 23, 2018, rounding off a spectacular four days at Beirut’s Seaside
Arena. Spotlighting the latest innovations and trends in the hospitality and
foodservice industries, the event was hailed a resounding success, bringing
together more than 350 exhibitors from countries including Australia, Belgium,
Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon,
Nigeria, Turkey, Spain, Syria, UAE and the USA.

More than 30
international culinary, beverage and hospitality experts shared their expertise
during a jam-packed program of more than 25 daily events, competitions and
workshops including the Annual Hospitality Forum, which featured an impressive
lineup of speakers tackling tough topics in hospitality. Elsewhere, the Hospitality
Salon Culinaire and Junior Chef Competition boasted even more action with
additional competitions, providing a platform for young talents and
professionals to showcase their skills. HORECA’s other events included the
Lebanese Barista Competition, the Lebanese Bartenders Competition, the Bed
Making Competition, the Art of Service Competition, Atelier Gourmand and the
National Extra Virgin Olive Oil Contest.

Over 18,000 trade
professionals attended the 2018 edition of HORECA to discover the newest products
and to take advantage of the show’s unique networking opportunities.

Held under the
patronage of Lebanese Minister of Tourism, H.E. Mr. Avedis Guidanian HORECA’s
25th edition opened on March 20 under the theme “From Lebanon to the World,”
giving eminence to the country’s traditional flavors. During the ceremony,
five Lebanese pastry shops were honored by Hospitality Services and the
Syndicate of Owners of Restaurants, Night-Clubs, Cafes and Pastries, for their
pivotal role in elevating Lebanese cuisine. The recipients included: Amal
Bohsali, Hallab Qasr el Helou 1881, Al Baba Sweets, Douaihy and Rafaat Hallab.

Managing director of
Hospitality Services, Joumana Dammous-Salamé said, “The growth in attendees and
exhibitors year-on-year reaffirms HORECA’s position as the key trade-only event
in the region and the place where hospitality and foodservice professionals,
decision-makers, experts and participants unite. We are committed to providing
what the industry needs and build on our past successes.”

  

The Hospitality Salon Culinaire

For its 19th
edition, the Hospitality Salon Culinaire put the skills of more than 300 of the
most promising chefs to the test. Through four days of intense competitions,
challenges, live cooking and display contests, the culinary stars were chosen
by a panel of top international judges.

The Jury panel:

Organizing
Committee:

Joe Barza             
        The Lebanese Terroir
Culinary Artist

Maroun Chedid             Owner of Maroun Chedid SAL

Charles Azar          
      President of the delegation
of L’Academie Nationale de Cuisine Middle East and Gulf countries

The Jury:

Domenico Maggi           Continental Director for Europe South,
Italy

Francois Pozzoli            Best Craftsman of France “Baker”
2004, Founder of the World Bread Contest

George Damianou         President Cyprus Chefs Association

Guillaume Gomez          Best Craftsman of France, President of
the French Republic Chefs

Khalid Abu Eid               President of the Jordanian Chefs
Association

Lucien Veillet                  President of L’Académie Nationale de
Cuisine, France

Tarek
Ibrahim                 Certified Master Chef of Meat and
Livestock, Australia

Thomas A. Gugler          President
of the World Association of Chefs' Societies (WACS)

Henri Poch            
       Best Craftsman of France

Tony Kitous          
        Founder of Comptoir Libanais
Group, UK

Mehmet Gok                 Director of Culinary Dogus
Group Hotels Turkey

Samaan Hilal                  Head
of the Hospitality Salon Culinaire Kuwait, Managing partner Brainsteam –
Kuwait/Lebanon

Eric Briffard          
        Best Craftsman of France, Executive Chef and
Director of the Culinary Arts at Le Cordon 

                                     Bleu, Paris

Mohamad Mousa            Banquet
Chef, Four Seasons Hotel Damascus, Syria

Pascal Molines                Best Craftsman of France, World Champion
in Pastry, France

Zyad Hilal             
        Active member in Kuwait Chef
Club, Chaîne des Rôtisseurs, Academy national de cuisine,

                                    member
of  HORECA Kuwait Hospitality Salon
Culinaire organizing committee

Lebanese army
Competition guest judges:

Youssef Akiki           
Executive Chef Burgundy Beirut

Souheil Ghazal          Executive
chef at Le Royal Hotel – Beirut

Guest Chef:

Mustafa Seif             
Winner of Top Chef Middle East Season 2

 

Gold Winners:

Categories

ESTABLISHMENT

Participant'S
Name

MEDAL

Best Chocolate Egg

Curli-Q

Rida Abou Sari

1st
Gold

Phoenicia
Hotel Beirut

Hany
Meknas

Gold

 

Best Croissant (Cheese)

Lancaster
Plaza

Mohamad
Hamoud

Gold

 

Best Éclair

Casino
du Liban

Jean
Makary

Silver

Curli-Q

Rida Abou Sari

Silver

 

Best Macaron

Fulcrum
– LBACC sal

Ali
Khatib

Gold

 

 

 

 

Bread Creation (Best Baguette)

Four
Seasons Hotel Beirut

Khodor
Matar

Silver

Lily's

Rajeh
Sahmarani

Silver

 

Bread Creation (Gluten Free)

Oh!
Bakehouse sal

Barkev
Kasparian

Silver

 

Wedding Cake

Le
Royal Hotel Beirut

Elias
Fares

Gold

 

Open Showpiece

Le Noir Atelier du Chocolat

Michel
Kawzali

1st
gold

Le
Royal Hotel Beirut

Georges
Abou Kassem

Gold

 

Theme Celebration Cake

Patisserie
Lolita

Wissam
Chartouny

Gold

 

Three Plated Dessert Presentation

Four
Seasons Hotel Beirut

Rayane
Mouallem

1st
Gold

Le
Royal Hotel Beirut

Rami
Haddad

Gold

 

Fruits and/or Vegetables Carving

RATRACCC
S.A.R.L – Treats Caterers

Charbel
Abdel Nour

Gold

 

Cold Platter Of Fish (Terrine)

Le
Royal Hotel Beirut

Georges
Nohra

Gold

 

Six Course Set Dinner Menu

Le
Royal Hotel Beirut

Omar
Khoder

Gold

 

Burger Challenge

Le
Gray Hotel

Ahmad
Zayden

1st
Gold

Le
Royal Hotel Beirut

George
Abdo

Gold

Raouche
Arjaan by Rotana

Ali
Hammoud

Gold

 

Prunelle Senior Sandwich Challenge

Le
Royal Hotel Beirut

Joseph
Aoun

1st
Gold

Fulcrum
– LBACC sal

Afif
Kaaki

Gold

Phoenicia
Hotel Beirut

Mohammad
Zein

Gold

 

Hot & Cold Tapas

Phoenicia
Hotel Beirut

Ahmad
El Ess

Gold

Mystery Basket

SUD
Restobar

Fayad
Bakro

Gold

Jacks Creek Perfect Steak
Challenge

Phoenicia
Hotel Beirut

Jad
Khichen

1st
Gold

Four
Seasons Hotel Beirut

Elias
Abou Nader

Gold

Lebanese Sandwich

Phoenicia
Hotel Beirut

Bial
Marwan Fakhro

1st
Gold

Four
Seasons Hotel Beirut

Mohammad
Abou Arabi

Gold

Manouche Saj Challenge (Sweet)

Le
Royal Hotel Beirut

Elie
Sfeir

Gold

Revised Plated Lebanese Dessert

Le
Royal Hotel Beirut

Danielle
Ghazal

Gold

Two Course Lebanese Menu

Kempinski
Summerland Hotel & Resort

Hussein
Tabbaja

1st
gold

Mohammad
Mtayrek

Four
Seasons Hotel Beirut

Saad
Tarabay

Gold

Rabih
Ayad

Lebanese Army Competition

Officers
Club Jounieh

Antonio
Al Chalouhi

Silver

Nicolas
Metri

Ziad
Taleb

Hot & Cold Lebanese
Appetizers-Junior

Institut de Gestion des
Entreprises (USJ)

Carelle
Haddad

1st gold

Ziad
Hajjar

Ecole Hotelière Dekwaneh

Houssein
Tlayje

Gold

Elissa
Tabet

Ecole hoteliere -Tripoli

Mohamad
Assoum

Gold

Maamoun
Diab

Hospitality School – Bir Hasan

Ali
Tofaily

Gold

Malak
Bazo

Junior Chef Cooking Competition

Arts, Sciences & Technology University (AUL)

Majed
Abed Al Rahman

Gold

Chady
Chatila

Prunelle Junior Sandwich Challenge

Ecole
hoteliere -Tripoli

Rouba
Tarraf

1st Gold

Institut de Gestion des
Entreprises (USJ)

Michel
Naoum

Gold

American
University Of Technology (AUT)

Joseph
Saab

Gold

American
University Of Technology (AUT)

Joe
Khoury

Gold

American
University Of Technology (AUT)

Rena
Al Chaer

Gold

American
University Of Technology (AUT)

Rita
Chayban

Gold

Ecole
hoteliere -Tripoli

Ahmad
Chlaylet

Gold

 

Categories
News Press Releases

5th Annual Russian National Culinary Championship “Chef a la Russe” Triumphantly Reaches Climactic Conclusion

March
30, 2018: 


We
are delighted to announce that Russian National Culinary Championship “Chef a
la Russe” finale, which took place on March 21 – 23 at Metro Expo, Crocus
Exhibition Center, Moscow; has ended on March 23, after 3 days of passionate
work by 40 Senior Teams and 10 Junior Teams coming from all over Russia to
compete for numerous rewards provided by our gracious sponsors & partners,
medals, the Grand Prix Cup, and, of course, the ultimate prize – a 10 day
course at Paul Bocuse Institute, Lyon, France 
and nationwide recognition.

 

Those
3 days were but the last mile of grueling Regional Qualification Competitions,
held in multiple regions of Russia during the preceding year, thus ensuring
that only the best would have the once-in-a-lifetime opportunity to show their
skill and dedication to the art of cuisine.

 

After
4 fantastic years of unparalleled success, we have decided to celebrate the 5th
anniversary of the championship with the biggest roster of participants yet, as
well as invite a team of the best professional judges from all over the world,
led by Worldchefs President Thomas Gugler to set new standards for our chefs
for years to come.

 

Full
Judging Committee roster includes:

  • Judging Committee
    Chairman – Thomas Gugler, Worldchefs President
  • Viktor Beliaev, President
    of Russian Culinary Association
  • Alexander Prokopovich,
    Vice-President of Russian Culinary Association
  • Gert Klotzke, Chairman of
    Worldchefs Culinary Competition Committee, Sweden
  • Gilles Renusson,
    Worldchefs Culinary Competition Committee Patesserie Advisor, USA
  • Svetlana Ryskova, Baltic
    Culinary Association President, Latvia
  • Alan Payen, Mauritius
    Chefs Association President, Mauritius
  • Tahir Amiraslanov,
    Azerbaijan Culinary Association President, Azerbaijan
  • Zoran Velkovic, Serbian
    Culinary Association Vice-President, Serbia
  • Iztok Legat, Slovenian
    Culinary Association President (2004-2008), Slovenia
  • Tapio Laine, Head of
    Finland National Culinary Team, Finland
  • Kirill Sinichkin,
    Vladimir Regional Culinary Association Vice-President, Russia
  • Rustam Tangirov, T.R.
    Bar, MadLabBar Executive Chef, Russia

 

During
the final three day stretch of the tournament, the teams consisting of 3 chefs
(2 for Junior Teams) competed in “National dinner” category, which entails
preparation of 5 sets of 3 course dinner within 90 minutes that have to include
mandatory ingredients, chosen by the organizational committee. This year, those
were: Karelian trout for the starter, modern style lamb brisket for the main
course, and turnip for the dessert. However, the Grand Finale offered our
contestants a quite different and exciting challenge – “Mystery Black Box”,
which included mandatory ingredients (bull’s testicles for seniors, beef liver
for juniors), that were kept a close guarded secret until the very start of the
competition on the 3rd day.

 

We
are very well-pleased to say that our finalists have shown an enormous amount
of skill, professionalism, and know-how, thus ensuring that the prizes were
well-deserved. Our sincerest congratulations to our winners!

Senior
Teams

  • 1st place
    Altayskiy Krai Team – Sergey Ternov (Team Captain), Mikhail Khmelinin,
    Nikita Ushakov
  • 2nd place
    Sochi Team – Alexander Akmaev (Team Captain), Pavel Dubrovin, Pavel Ledrov
  • 3rd place
    Vladimir-Suzdal Team – Roman Zakharov (Team Captain), Anton Tolstoshein,
    Dmitry Sablin

Junior
Teams

  • 1st place
    Permskiy Krai Team – Valeria Vasilenko, Ilia Yarkov
  • 2nd place
    Volgograd Team – Nazim Ramazanov, Denis Almametov
  • 3rd place
    Moscow Team – Konstantin Dolgikh, Alexander Kuksa

 

We
would like to thank all of our partners and sponsors for providing an huge
amount of continuous support! We look forward to continuing our great
relationships with you, as well as invite anyone willing to attend or
participate in the championship next year!

 

 

About “Chef a la Russe”:

 

Annual
Russian National Culinary Championship “Chef a la Russe” has been co-created in
2014 between Russian National Association and Metro Cash & Carry Russia and
officially endorsed by Worldchefs.

 

For
more information, please visit www.chefalarusse.com
, www.dreamchef.ru

Media
Contacts: Viktor Beliaev, [email protected]
; Alexander Prokopovich, [email protected]  ; Bogdan Protasov, [email protected]

 

Categories
News Press Releases

The Big Success of Italian Cuisine Championship

Four days of emotions and
competitions at Beer Attraction, in Rimini, with the Federazione Italiana
Cuochi

 

Rimini, 21 february 2018 Big success for the Italian
Cuisine Championship 2018

Four days of emotions and competitions for many
many Italian Chefs in Rimini, beautiful city and theatre of food and taste.
17-20 february: these were the days of Championship with Federazione
Italiana Cuochi
, IEG (Italian Exhibition Group) and Worldchefs,
with international judge Domenico Maggi and the Observer Yen Koh.
An international appointment with Chefs and their families. Great protagonist Made in Italy, Italian Culinary Tradition, cooking show and large innovations for this edition.
The competitions were: hot cuisine, cold cuisine, pastry, artistic cuisine. 


“Thank you
very much for your presence at our event, that is our most important
appointment in the year”: this is first Rocco Pozzulo’s comment,
national president of FIC. The innovations of this edition were: Trofeo
Miglior Allievo Metro
, for the young Chefs in the school; the winner was Tommaso
Bonseri Capitani
. The competition Special Boys Contest, with 14
clamorous boys and girls in cuisine with particular ability; the first was
“Pietro Piazza” School in Palermo; at the second “G. Gasparrini” School in
Melfi; at the third “Nelson Mandela” School in Castelnovo ne Monti (Reggio
Emilia). The 1° Gran Prix Mediterranean Cuisine, with the team Cipro,
Slovenia and Spain
: the first was Slovenia Team; at the 2° Cipro; at the 3°
Spain. And then, the Contest Mistery Box, with misterious ingredients. 


And now, the
Absolute Champions of 2018: K1, Paolo Rossetti; K1 junior, Marco
Tomasi
; K2 junior, Davide Cantù; Mistery Box, Salvatore e Gaetano
Intelisano
; D1 senior, Domenico Savio Pezzella; D2 senior, Luigi
Nastro
; D3 senior, Raimondo Esposito; D3 junior, Apicius Apicius;
Hot cuisine senior, Team Basilicata. Good luck and see you at the
Championship 2019! 



PRESS FIC (Dott.
Antonio Iacona) 

Press FIC:
tel. 06.4402178 Mail: [email protected] 

 

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