Category: Press Releases

Meat & Livestock Australia (MLA) joins Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo 2018

Post author By Anand
Post date March 5, 2018

Meat & Livestock Australia (MLA) joins
Worldchefs as Official Partner and Sponsor at Worldchefs Congress & Expo
2018

NOVEMBER 2017: Worldchefs
is pleased to announce a new partnership with Meat & Livestock Australia (MLA),
which joins Worldchefs as Official Partner. In
addition, MLA is also Sponsor at Worldchefs Congress 2018, and will present an
educational 30 minutes presentation on the main stage.

Meat
& Livestock Australia Limited (MLA) delivers research, development
and marketing services to Australia's cattle, sheep and goat producers.
MLA has approximately 50,000 livestock producer members who have
stakeholder entitlements in the company.

“Meat & Livestock Australia
(MLA) has a longstanding relationship with the global chef community, and have
done extensive work in raising awareness about the quality of Australian beef.
It is an honour to have them as a partner and I look forward to the many
collaborations coming up with Worldchefs and MLA,” said Thomas Gugler,
Worldchefs President.

Meat & Livestock Australia will be
present at the biennial hallmark Worldchefs Congress & Expo event – Asia on
a Plate. Register today for this must-attend global chefs event: find
out more.

Visit www.mla.com.au for more information.

ENDS

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

Director of Sales & Marketing, Worldchefs
[email protected]
mobile + 33 (0) 6 25 58 42 35

office + 33 (0) 1 46 87 65 10

About Meat
& Livestock Australia (MLA)

Meat & Livestock Australia
Limited (MLA) delivers research, development and marketing services to
Australia's cattle, sheep and goat producers. MLA has approximately 50,000
livestock producer members who have stakeholder entitlements in the
company.

CONTACT

Rose Yong

Country
Manager for Malaysia, Singapore, Thailand, Brunei & Myanmar

Meat
& Livestock Australia (MLA)

T:
+6012 377 6867

News Press Releases

At-Sunrice GlobalChef Academy, A WORLDCHEFS Approved Culinary School, Announces Lopen Namgay Tenzin as its First Chef Christopher Christie Scholarship Recipient

Post author By Anand
Post date February 28, 2018

Scholarship honors Chef Christie
and continues his legacy and impact on the culinary world

SINGAPORE – January 18, 2018 – At-Sunrice
GlobalChef Academy, a Worldchefs Approved culinary school, is pleased to
announce Lopen Namgay Tenzin as the first recipient of their Chef Christopher
Christie Scholarship. Lopen Namgay is Principal of Phajoding Monastery in
Bhutan, a refuge for underprivileged or orphaned boys. Lopen Namgay will relay
his culinary skills and knowledge from his time with At-Sunrice in Singapore
back home where he will teach and mentor members of the Guide Association of
Bhutan. This partnership solidifies At-Sunrice’s commitment to culinary
education worldwide and continues the legacy of Chef Christie, the former
executive chef of Marina Bay Sands, as a culinary mentor and teacher.

Lopen Namgay will travel to Singapore
from January 21-February 11, 2018, for a three-week immersion study programme
where he will learn from leaders with At- Sunrice GlobalChef Academy. While
visiting Singapore, he will attend classes and receive hands-on training from
At-Sunrice chefs. He will learn how to make basic pizza dough and recipes and
prepare Asian and Western vegetarian cuisines. His visit concludes with a pizza
(without using oven) making competition and a certificate presentation before
traveling back to Bhutan to educate the young monks at the Phajoding Monastery
and members of the Guide Association of Bhutan.

According to the Tourism Council
of Bhutan, 209,570 travelers visited Bhutan in 2016. Bhutan trekking guides
embark on multi-day journeys, leading tourists across the country and cooking
for them along the way. Lopen Namgay will work with the guides and guide cooks,
teaching them foundation skills and techniques, including new and innovative
ways to prepare quality meals using the seasonal produce and vegetables of
Bhutan for international travelers.

“Teaching is at the core of the Chef
Christopher Christie Scholarship, and mentoring was important to Chef
Christie,” said Dr. Kwan Lui, founder and director of At-Sunrice GlobalChef
Academy. “Through his visit to At-Sunrice, Lopen Namgay will pursue his passion
for cooking while empowering him to be a teacher and further impact the
culinary landscape of Bhutan.”

At-Sunrice GlobalChef Academy’s Chef
Christopher Christie Scholarship remembers and honors Chef Christie and his
numerous contributions to the culinary world, in both Singapore and around the
globe. In addition to his time as executive chef of Marina Bay Sands, Chef
Christie mentored more than 200 At-Sunrice culinary students. He won the World
Gourmet Summit Award of Excellence in both 2014 and 2017. Chef Christie died on
June 30, 2017, after battling cancer. In October 2017, Dr. Kwan Lui was on a
trekking trip guided by Garab Dorji, the president of the Guide Association in
Bhutan, where she met Lopen Namgay while visiting the Phajoding Monastery.
Lopen Namgay and Chef Christie’s shared belief in the Buddhist faith and
culinary education made Lopen Namgay the ideal first candidate for the
scholarship program.

“Lopen Namgay’s visit brings together
several Singaporean culinary professionals who share in Chef Christie’s love
for food and passion to teach,” said Dr. Kwan Lui. “The Chef Christopher
Christie Scholarship Program is a way for us to carry on the legacy and teachings
of one of our culinary greats. It is yet another example of how culinary
education has the power to reach individuals in all corners of the world and
influence lives. We look forward to hosting Lopen Namgay, enabling him to
pursue his culinary passion and carry on these teachings to others in
Bhutan.”

Lopen Namgay completed his Master of
Buddhist Philosophy at Tango Buddhist University in Thimphu and a three-year
meditation in Genekha under the instruction of His Eminence Dorji Lopen. He has
previously held the position of head teacher at Phajoding Monastic
School.

At-Sunrice GlobalChef Academy will
continue to identify and host recipients of the Chef Christopher Christie
Scholarship to remember the culinary great.

At-Sunrice
GlobalChef Academy is a Worldchefs Approved culinary school. The Worldchefs Recognition of Quality Culinary
Education program seeks to recognize educational companies, associations and
institution's which offer culinary and pastry art programs of various design
and size and meet or exceed global standards for quality culinary education as
established by the Worldchefs Education Committee. Recognized companies,
associations and institutions share in the future development of Worldchefs
global standards as the list of recognized programs continues to expand around
the world.

News Press Releases

Great Success of Emirates Salon Culinaire (ESC) 2018

Post author By Anand
Post date February 28, 2018

Dubai, February 2018

The Emirates Culinary
Guild would like to announce the successful running of the Emirates Salon
Culinaire (ESC) 2018 from 18^th February 2018 till 22^nd
February 2018. The Salon this year was the celebration of the Emirates Culinary
Guild 25^th anniversary and to help with the proceedings the ECG
invited back the original Judging panel of 1993, chefs, Pierre Fonteyne, Marc
Debailleul and Heinz Kohler along with past President Mike lee, Past chairman
Pol Allaert, and executive committee members, Heinz Zucchelli, Andreas
Kurfürst, Mike Wunsch, Tony Fernandes, Francois Porte, and judges that have
been with the guild for more than 20 years, including Otto Weibel, Norbert
Girnth, Karl Heinz Haase, Marco Bruschweiler,
and the Presidium of World chefs led by President Thomas Gugler, Martin Kobald,
Cornelia Volino. Together with the president of the Guild Uwe Micheel and the
committee the 5 days was a memorable experience for all.

The competition was
held at the Dubai World Trade Centre during Gulfood. The competition saw over 1400
competitors from the United Arab Emirates, Maldives, Russia, South Korea, and
Bahrain, Sri Lanka, Turkey, Pakistan, Luxembourg, Young chefs from Germany, India,
Young chefs team from Canada to compete in 29 classes across all disciplines of
the Culinary arts, from Ice Carving, Practical cookery, static displays,
Emirati cuisine , cake decorating and Show Piece category’s.

28 International
Judges from all over the World came to judge alongside 12 UAE based judges
during the Culinary spectacular this year. The ESC is the largest Culinary
competition in the Africa and Middle East region and is endorsed by the World
Association of chefs Societies.

“The standard was
extremely high once again this year “said President of the Judges Chef Otto
Weibel who has been coming to the ESC
since 1993, President of the Guild Chef Uwe Micheel Director of Kitchens at
Radisson Bleu Deira Creek, said” we are proud to be able to put on such a great
competition that really shows the talents of our chefs here in the UAE and also
gives great opportunity for International competitors to come and compete alongside
our UAE chefs. The completion is growing in stature and to see of so many
international young chef teams come to the UAE is fantastic added Micheel

Guild Chairman Andy
Cuthbert, General Manager of Mina Salam Hotel, and Conference & Incentives
and Jumeirah Hospitality, added “ this year’s competition was a giant step for
the ECG and the salon with so many international chefs coming to compete said
Cuthbert, the inclusion of our old friends this year made the salon very
special to us and one that will be remembered for a long time added Cuthbert.

The winners of the
trophy’s this year came from many hotels and were:

Winner – Best Effort by an Individual Establishment Emirates Salon Culinaire Dubai 2018	Dubai World Trade Center
Winner – Best Effort by a Corporation Emirates Salon Culinaire Dubai 2018	Jumeirah Group
Winner – Best Arabian Cuisinier Emirates Salon Culinaire Dubai 2018	Anantara The Palm Dubai resort	Ali Bougi
Winner – Best Pastry Chef Emirates Salon Culinaire Dubai 2018	Sheraton Dubai Creek Hotel	Dinum Sankalpa
Winner – Best Kitchen Artist Emirates Salon Culinaire Dubai 2018	Jumeirah Burj Al Arab	Rohita Kumara
Winner – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Atlantis the Palm	Madhawa Chathuranga Galahitiya Arachchige
1st Runner – up – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Madinat Jumeirah C&I	Htay Lin
2nd Runner – up – Best Cuisinier Emirates Salon Culinaire Dubai 2018	Ajman saray	Sanjoy Sarma
Winner – The Middle East Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Madinat Jumeirah C&I	Santu Gosh
1st Runner – up – Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Radisson Blu Deira Creek	Ahmed Tarek Abdelhamid Morad Elgamai
2nd Runner – up – Young Chef of the Year Emirates Salon Culinaire Dubai 2018	Al Qasr Madinat Jumeirah	Kanishka Dilshan Goigoda Gamage

A total of 86 Gold Medals, 161
Silver Medals and 280 bronze medals were awarded
during the 5 day event.

The Emirates Salon
Culinaire is the largest Culinary Competition in the Guilds calendar, with the
East Coast Salon in Summer and the La Cuisine Du Sial held in December during
La Sial middle East in Abu Dhabi also attracting international competitors.

About the Emirates Culinary Guild

The Emirates Culinary Guild (ECG)
(www.emiratesculinaryguild.net) is the association of professional chefs of the UAE. It is a
non-profit-making organisation, organised by volunteers dedicated solely to the
advancement of culinary art in the UAE.

The
World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the
105-nation fellowship of the world's various professional chefs' organizations.

The
ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on
June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses
the ECG as the authorized professional culinary association for the UAE. The
ECG, thereby, has an international culinary focus and multi-national support
for the staging of its various competitions, seminars and events.

The
aims of the ECG, broadly, are:

To encourage and inspire young chefs
through training and competition.
To enhance internationally the culinary
prestige of the UAE.
To encourage UAE nationals to consider a
career within the hospitality industry.

With Culinary Regards,

Uwe Micheel

Guild President

Director of Kitchens

Radisson Blu Hotel, Deira Creek

News Press Releases

Dragan Unic supports Wales with Worldchefs Congress bid

Post author By Anand
Post date February 21, 2018

Culinary
Association of Wales

February 21, 2018

Wales’ bid to host the Worldchefs Congress in
2024 is being supported by the organisation’s continental director for Northern
Europe.

Dragan Unic, from Sweden, said he hoped Wales’
bid would be successful and praised the Culinary Association of Wales (CAW) for
hosting a very successful European chefs’ conference at the Celtic Manor
Resort, Newport last May.

The CAW is keen to bring the global event to
the new International Convention Centre at the Celtic Manor Resort. They are
both working with the Welsh Government on the ‘Team Wales’ bid.

“I think Wales is on the right track to become
a culinary destination,” said Mr Unic. “After years of not being on the world
culinary map, people are starting to talk about Wales.

“We had our European chefs’ conference here
last year and I do my best to push for Wales in any way I can. It will be great
if Wales can hold the Worldchefs Congress because it will be in my region.

“Member countries like to attend a well
organised congress and we know that Wales can deliver. There was a real buzz
following the European conference in Wales, especially from countries that were
unable to attend.

“I love Wales and hope to return with my wife
to see more of the country.”

Mr Unic was in Wales as a guest of the CAW to
judge at the Welsh International Culinary Championships at Gr?p Llandrillo Menai’s, Rhos-on-Sea
campus last week.

He presented CAW and president Arwyn Watkins
with the Worldchefs Continental Director’s Culinary Friendship Award.

It was his third visit to the event and he was
impressed by the progress made by competitors.

“I have seen the amazing progress made by
students over the past three years,” he said. “The thing I enjoy the most is
seeing the progression of young people.

“I am particularly impressed by the progress
made by the Junior Culinary Team Wales. They have moved to a totally different
level since last year and I think the team has great potential.”

At last year’s WICC, he picked out a young
chef, Sarah Davies, for special mention and invited her to travel to Sweden to
gain experience working in his business.

Although she had been unable to take up the
invitation, Mr Unic was pleased to see that she was now a member of Junior
Culinary Team Wales. “The development that she has made in one year is totally
amazing,” he added. “She’s a fantastic young chef.”

Two years ago, he selected Faye Norris as the
stand out competitor and she has just returned to England to work at the Moat
House, Stafford after spending eight months working in his business.

This year’s WICC attracted 370 competitors over
four days and brought together all of Wales culinary competitions in the same
venue for the first time.

In addition to the National and Junior Chef of
Wales finals, the Battle for the Dragon contest and Cake Cymru, the culinary
finals of Skills Competition Wales and the Major International Regional
Competition were held.

“It totally makes sense that all the
competitions are held at the WICC because it exposes the competitors to
networking opportunities and enables them to engage with employers,” said CAW
president Arwyn Watkins. “They are showcasing their skills like they would in a
real-life situation.”

The main WICC awards were presented at a dinner
held at the Llandudno Bay Hotel, Llandudno, which was attended by Lesley
Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs.

The winners were: The
results were: Junior Chef of Wales, Arron Tye, Carden Park, Chester. National
Chef of Wales, Tom Westerland, Lucknam Park, Colerne, Chippenham. Battle fort
the Dragon, England national junior team. Best static display, Hefin Roberts,
executive chef at Bodnant Welsh Food Centre, near Conwy. Best in show live
classes, Chloe Lloyd Hughes, North Warwickshire and Hinckley College. Best team
live, Loughborough College. Ecolab award for best overall hygiene excellence,
Sophie Atter, Coventry College. Eric Bruce Award for best junior, Ellie Butler,
Shrewsbury College. Best college, North Warwickshire and Hinckley College.

The WICC is organised by the CAW and main sponsor is Food and Drink Wales, the Welsh
Assembly Government’s department representing the food and drink industry.

Other sponsors include Meat Promotion
Wales/Hybu Cig Cymru, Castell Howell, Major International, Harlech Foods, H. N.
Nuttall, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick Knives.

Ends

For more information, please contact Arwyn
Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or
Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Picture captions:

Junior Chef of Wales winner Arron Tye with Dragan Unic.

Dragan Unic (right) presents the Worldchefs Continental Director’s Culinary Friendship Award to Arwyn Watkins, Culinary Association of Wales president.

Hefin Roberts, executive chef at Bodnant Welsh Food Centre, with the award for best static display.

Loughborough College, winners of the best team live award.

North Warwickshire and Hinckley College receive the award for best college from Lesley Griffiths, Cabinet Secretary for Energy, Planning and Rural Affairs.

Chloe Lloyd Hughes from North Warwickshire and Hinckley College with the award for best in show in the live classes.

Ellie Butler from Shrewsbury College with the Eric Bruce Award for best junior.

Dragan Unic (left) with fellow judges of the Junior Chef of Wales final Nick Davies, Michael Evans, Danny Burke and Colin Gray.

News Press Releases

Andre Chiang cooked for his last service at Restaurant Andre

Post author By Anand
Post date February 20, 2018

Tonight, after a decade making his mark on Singapore's thriving dining scene, lauded Taiwanese-born chef Andre Chiang will cook for his last service at Restaurant Andre.

Even as consumers prepare to celebrate their love over an
aptly fine meal, one notably passionate chef is preparing to close a chapter on
a long culinary love affair with another country, one he has called home the
last decade.

Today, Andre Chiang will
cook his last meal at his two-Michelin-starred Restaurant Andre (No. 14 on last
year’s World’s 50 Best Restaurants list and No. 2 on the Asia’s 50 Best
Restaurants list the same year).

When news first broke last October, the same day he
opened the restaurant 10 years before (and coincidentally his wedding
anniversary), the industry was genuinely surprised. Today, at the restaurant’s
last “family meal” and press conference, it was clear how hard a decision it
was to make. With his tearful wife and pillar beside him, Chiang shared with
the media his final thoughts on the matter with the hopes of saying a proper
“thank you and farewell”.

“We pushed hard, we pushed very hard, but I don’t want to
stay still… I want to take another 10 years and do something greater than
this,” shared the 41-year-old (42 in April), who will be moving back to
Taiwan—a place he has known for so long but has never grown up with—in pursuit
of personal goals he has had on his list for quite a while. Among other things,
his vision for the next five to 10 years is devoted to leading the food
education in Asia, strengthen the Taiwanese culinary heritage and identity.
“Singapore’s home, Taiwan ‘s home, Asia’s home,” he continued. “So regardless
where I am, I’m going to make sure we make Asia proud.”

In a thank you letter issued today, he started by
admitting how hard it is for him to express his feelings during this period.
But he was clear how proud he should be of what he has achieved “for Singapore,
for Asia, and for the world”.

“I am unsure if I should be happy as I embark on this
bright new future ahead of me, or to be sad as we close this chapter and say
goodbye to Restaurant Andre—one of the best restaurants in the world,” he
shared, adding that the one thing he will miss most is having “the best team”
behind it.

Still, he insists, this is not goodbye. While he may not
be helming the kitchen, a new venture is set to take over the original
location. “We are planning a new category of cuisine and concept after the
closure of Restaurant Andre,” he shared. It’s slated to open towards the end on
the year, and is still going to serve a fine dining experience.

Chiang also endeavours to spend more time with his chefs
and take good care of all seven restaurants under the Restaurant ANDRE group
(including Burnt Ends, MeatSmith, Bincho, Porte 12 in Paris, Raw in Taipei, The
Bridge in Chengdu, and 3 new upcoming projects set to open by the end of 2018.

In the meantime, he said he wanted to simply say: “Thank
you Singapore for a decade of love and support, this has been the best period
of my life so far”.

Reprinted from: https://sg.asiatatler.com/dining/one-last-meal-at-restaurant-andre?utm_source=Singapore+Tatler+Dining&utm_campaign=c946d0df24-SGTD_20180214&utm_medium=email&utm_term=0_961932cf98-c946d0df24-54118205

News Press Releases

IKA/Culinary Olympics 2020: Rules are out!

Post author By Anand
Post date February 12, 2018

IKA/Culinary Olympics 2020: Chef’s Table instead of show platters.

As the organizer of the
IKA/Culinary Olympics, the German Chefs’ Association, Verband der Köche
Deutschlands e. V. (VKD), presented the regulations for the world’s largest
culinary exhibition today, Tuesday 6th February. A new element will be the Chef’s Table, which will allow
the visitors to sit right in the kitchen of the national teams and enjoy their
meal. With the leaving out of the show platters, an era will come to an end.
International team representatives welcomed the new regulations.

Stuttgart, 6th February 2018 – For the visitors of the
2020 IKA/Culinary Olympics in Stuttgart, sitting at the Chef’s Table is likely
to become the highlight of the event: the guests will sit at tables of ten
directly at the cooking booths, in which the national culinary teams from all
over the world will prepare their culinary delights – and a chat with the chefs
will of course be included. Never before have the visitors of this culinary
contest been able to get so close to the teams. At the 2020 IKA/Culinary
Olympics, the German Association will set new standards regarding international
cooking competitions: for the very first time no cold show platters will be
exhibited by the national teams.

This announcement was made by the
VKD as the organizer of the event on Tuesday, 6th February, during Intergastra in Stuttgart. “With this decision, an
era has come to an end,” explains Hans- Peter Tuschla, Vice President of the
VKD, and as such, responsible for the scope of culinary competitions. Since the
very first edition of the IKA/Culinary Olympics in 1900, the exhibition of cold
platters has always been one of the major attractions of the event. Starting in
2020, the exhibition of cold platters will now be replaced by a Chef’s Table.

“Our decision was made mainly for
two reasons”, explains Mr Tuschla: “The waste of food is an important issue.
This is something we want to actively reduce”, he underlines. The other reason
was to increase transparency during the preparatory phase of the competition.
“The entire cooking process for the Chef’s Table takes place in the cooking
boxes under supervision of the jury and the inquisitive glances of the guests –
which is quite unlike the cold platters which the teams used to bring to the
competition already plated”, explains Mr Tuschla.

This decision was also welcomed by the
Culinary Committee of the World Association of Chefs' Societies (Worldchefs), which
is in charge of the regulations and the training of the jury for all of the
competitions. According to Gert Klötzke, chairman of the Culinary Committee,
the worry that an element of “true culinary art” will be lost, is unfounded. At
the 2016 IKA/Culinary Olympics in Erfurt, the junior national teams exhibited
an “Edible Buffet” instead of a cold platter. “This shows”, he claims, “that
the teams have proven that great culinary art may also be presented in form of
hot dishes”.

Approximately 50 representatives of
national culinary teams from 18 nations travelled to Stuttgart to familiarise
themselves with the new regulations and to check out the on-site conditions.
“The fact that the team representatives travel so far to find out about the
latest requirements, shows their great interest in the IKA/Culinary Olympics”,
explains VKD President Andreas Becker. The modernisations of the competition
were met with a consistently positive response.

Visitors of the IKA/Culinary
Olympics, which will take place from 14th to 19th February 2020, in
conjunction with the Intergastra, will have various options to taste the creations
of the national culinary teams: at the Restaurant of Nations, the menus of both
the junior and senior culinary teams will be available. The national culinary
teams will prepare the Chef’s Table, while the juniors will compete for the
medals in the category “Edible Buffet”. In addition, the community catering
teams will prepare high-quality meals.

Both the categories “Show Piece”,
in which individual exhibitors will show their skills, and the category “Live
Vegetable Carving” will remain unchanged. And just like in past editions of the
contest, there will also be regional culinary teams participating.

The German Chefs’ Association will
provide further information with regard to advance ticket sale dates for the
2020 IKA/Culinary Olympics. The regulations for individual exhibitors will be
available for download soon at www.culinary-olympics.com.

Conditions of Participation for the 2020 IKA/Culinary Olympics can be found here: http://www.olympiade-der-koeche.com/en/competitions/conditions-of-participation.html

_____________________________________________________________________________

About the IKA/Culinary Olympics:

Dedication and passion, culinary
creations and trends from all parts of the world are what culminates in a
culinary feast of nations at the IKA/Culinary Olympics (International
Exhibition of Culinary Art). In 2016, more than 2,000 chefs and pastry chefs
from over 59 countries competed during this event. This included 32 national
teams, 19 junior teams as well as regional and community catering teams. Over
7,000 fresh menus were presented for the enjoyment of thousands of visitors
from all over the world. At the 2020 Stuttgart event, participants and visitors
will once again wait with great anticipation to discover who will be the new
Olympic Champions.

Since 1900, the world’s oldest
and largest professional competition of chefs and pastry chefs has taken place
every four years in Germany. The event organizer is the German Chefs’
Association, Verband der Köche Deutschlands e. V (VKD). The next event happens
from 14th to 19th February 2020, and will take place in
conjunction with the Intergastra trade show in Stuttgart for the very first
time.

www.culinary-olympics.com

About the Verband der Köche
Deutschlands e. V. (VKD – German Chefs’ Association)

With approximately 9,000 members,
the German Chefs’ Association (VKD) is Germany’s largest chefs’ community. This
community is a key pillar for the professional development of the VKD
membership and for the future of the profession. The VKD is the point of
contact for all topics regarding the culinary profession and supports its
members in every aspect of their profession. VKD-members are both passionate
chefs and apprentices. They rely on an active VKD-network and the competent
contact persons within their own ranks.

www.vkd.com

News Press Releases

Culinary championships set to attract 350 chefs to North Wales

Post author By Anand
Post date February 8, 2018

February 2018, Wales:

Culinary Association of Wales

More than 350 chefs from across
Wales and England will be competing at the Welsh International Culinary
Championships in North Wales next week.

Gr?p Llandrillo Menai’s, Rhos-on-Sea campus welcomes the annual four-day event,
which sees all the nation’s culinary competitions brought together in one venue
for the first time.

In addition to the National and
Junior Chef of Wales finals and the Battle for the Dragon contest, there will
be the culinary finals of Skills Competition Wales and the Major International
Regional Competition.

The Junior Chef of Wales final and
Skills Competition Wales culinary finals get the WICC underway on Monday
afternoon. Seeking to become Wales’ top junior chef are finalists: Harry
Paynter-Roberts, 20, Manchester House Restaurant, Manchester; Arron Tye, 22,
Carden Park Hotel, Chester; Oliver Thompson, 19, The Bull, Beaumaris; Luke
Jordan, 20, who works at Slaughters Manor House, Cheltenham and Martin
Thomas, 21, Marine Parade, Cardiff.

Paynter-Roberts is looking to go one
better after being a finalist this year. The Junior Chef of Wales winner will automatically
qualify for the Craft Guild of Chefs’ Young National Chef of the Year contest
semi-final, receive a study tour with Koppert Cress and receive a set of
engraved knives from Friedr Dick.

The growing popularity of baking,
sugarcraft and cake decorating is reflected in the Cake Cymru show, which opens
on Tuesday, with entries expected from across Wales and England.

The Battle for the Dragon contest
begins on Wednesday, with the Junior Culinary Team Wales competing against
England’s junior team. Wales are first into the kitchen followed by England on
Thursday, with both teams challenged to prepare and cook a three-course meal
for 80 paying guests in three hours.

The Skills Competition Wales
culinary finals and the Major International Regional Competition run from
Monday to Wednesday alongside a wide range of WICC competitions for chefs and
front of house staff.

The event concludes on Thursday with
the prestigious National Chef of Wales final, which sees eight chefs compete in
morning and afternoon heats. They will be given three hours to prepare and cook
a three-course menu for four people using Welsh ingredients wherever possible.

The finalists are: Jake Mann, 26,
The Bull, Beaumaris; John Quill, 45, JQ Catering Services LTD, Barry; Dion
Jones, 30, Carden Park Hotel, Chester; Matthew Ramsdale, 25, The Chester
Grosvenor, Chester; Matthew Smith, 34, Hawkstone Park Hotel,
Weston-under-Redcastle, Shrewsbury; Wayne Bernard, 35, Pier 64, Penarth Marina,
Cardiff; Tom Westerland, 26, Lucknam Park Hotel, Colerne and Gavin Kellett, 33,
The Vine Tree, Llangattock, Crickhowell.

In addition to the coveted title,
the national chef winner will receive a study tour with Koppert Cress, £250
worth of Churchill products and an engraved set of knives made by Friedr Dick.

Winners of the showpiece
competitions will be announced at a presentation dinner at Llandudno Bay Hotel,
Llandudno on Thursday night, which will be attended by Lesley Griffiths,
Cabinet Secretary for Energy, Planning and Rural Affairs.

Organised by the Culinary
Association of Wales, then WICC’s main sponsor is Food and Drink Wales, the
Welsh Assembly Government’s department representing the food and drink
industry.

Other sponsors include Meat
Promotion Wales/Hybu Cig Cymru, Castell Howell, Major International, Harlech
Foods, H. N. Nuttall, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick
Knives.

Arwyn Watkins, Culinary Association
of Wales president, said: “The Welsh International Culinary Championships is
the perfect place for all the nation’s culinary competitions to come together
for the first time.

“I welcome the co-operation and
collaboration by the competitions’ organisers and it promises to be a fantastic
showcase for culinary and hospitality skills over four days at Coleg Llandrillo
Menai. I encourage members of the public to come along and see the talented
chefs and front of house staff in action.”

Picture captions:

Harry Paynter-Robert looking to go
one better in the Junior Chef of Wales final next week.

Tom Westerland who will be competing
in the National Chef of Wales final.

Ends

For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

News Press Releases

The UAE Chefs have done it again! 5000 liters of Karak Chai

Post author By Anand
Post date February 5, 2018

The members of the Emirates Culinary Guild teamed up
with Global Village and Mindset for the attempt on 25^th January in
Global Village. The original plan was to
break the record from Oct 2017 achieved in China then 4050 liters of hot tea in
1 cup by 450 liters to 4500 liters. This
goal was then only changed on the day itself explained by Chef Uwe Micheel,
President of the Emirate Culinary Guild and Director of Kitchens – Radisson Blu
Hotel Dubai Deira Creek. We had prepared
extra ingredients and when we saw during the morning that all went well, we
decided to increase to 5000 liters. For us the preparation for this event
actually started in November 2017 with the first discussion with Mindset and
Global Village teams. By end of December
we had all agreed on logistics, size of big pot, cooking stations etc. Keeping in mind that Karak Chai has a lot of
milk we needed to make sure we follow very strictly the Dubai Municipality Food Safety Rules to ensure
the chai is safe (taste great for consumption of the Global Village visitors).
Beginning of January 2018 we started to work then on the first recipe to be
used. Chef Uwe explained that he got
Senior Chefs from India, Pakistan, Sri Lanka and Syria together and we tested
different recipes. The team has then
agreed that the best recipe for the event was the Karak Chain from Aseelah
(Emirati Restaurant at Radisson Blu Hotel Dubai Deira Creek) which was prepared
by Rabeh Amir. After the testing with
Global Village and Mindset Teams, the ingredients could now be ordered. A total of 400kg of Team Powder, 270 kg of
Milk Powder, 400 kg of Sugar, 4.5kg of cloves, 135 kg of fresh ginger. 27kg of
Cardamom and 27 kg of cinnamon sticks were used. By a total of 138 chefs.

Andy Cuthbert, Chairman of Emirates Culinary Guild and
General Manager Mina A Salam, Madinat Jumeirah C&I, Jumeirah Hospitality told
us that he is very proud for yet another achievement by the Emirates Culinary
Guild Team. The Team work by Chefs from
all the Emirates was second to none. The
team started the setup 2 days before the event. The chefs started to cook the
tea from 9: am. The Karak Chai was
prepared in batches of 10 liters. Chef
Uwe explains that it is very important to boil the tea with the spices long
enough to get the flavor right, the milk powder will then be added last. By 16:00 when Kevin Southam from Guinness
arrived the mission was achieved 5000 liters of Karak Chai at 80^oC
in one big pot of 3.66 meters in height and 1.42 in diameter.

After the official Audit and amount of the New World
Record. The Tea was then offered and consumed by 45000 Global Village visitors.

– Emirates
Culinary Guild

News Press Releases

HORECA Kuwait Reaches New Heights

Post author By Anand
Post date February 5, 2018

With the conclusion of
HORECA Kuwait’s seventhedition, the country’s premier food and hospitality
platform and all-in-one meeting place for industry players attracted thousands
of visitors eager to leverage its networking opportunities.

The 2018 HORECA Kuwait
exhibition, which took place from 15-17 January 2018 at Kuwait International
Fair, gathered more than 100 exhibitors and shone a bright light on the
nation’s food and hospitality industries through countless competitions and
events.

At the Hospitality
Salon Culinaire, more than 300
talented chefs showed off their skills to a jury of international expert chefs,
while the Hospitality Forum invited top industry experts from across the region
for a series of debates tackling hot topics such as the emergence of food
delivery platforms and the increasing number of food enthusiasts and local
restaurateurs championing Kuwait as a major culinary destination. Elsewhere, seminars
were conducted by Boecker on food safety and an educational food presentation
by the South African Embassy was also delivered.

The third and final
day of the HORECA Kuwait 2018 exhibition was full of activities, including an
honoring ceremony for the winners in the international cooking competition.

The competition’s jury
panel, comprising of 12 experts announced the winners’ names noting.. The jury
also announced that Kuwait Sheraton Hotel won the highest number of gold
medals, as seven of its chefs won first place in various competitions they took
part in.

The panel added that
the competitions highly appealed to visitors who enjoyed watching chefs carve
works out of chocolate, ice and fruits.

The Hospitality
Salon Culinaire Jury panel:

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

Charles Azar Pastry
Chef Consultant and President of the delegation of the Academie Nationale de
Cuisine Paris , Middle East and the GCC

Thierry Bamas “Best
Craftsman of France “Pastry Chef” (2011), European Pastry, Sugar and Frozen
Dessert Champion (2010)”

Cynthia Bitar Executive
Chef & Owner at Nazira Catering, and Active Member of the” Academie
Nationale De Cuisine Paris”

Eric Briffard “Best
Craftsman of France 1994

Executive Chef and
Director of the Culinary Arts at Le Cordon Bleu, Paris

Maroun Chedid Managing
Partner of Maroun Chedid sarl

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

Paul Hage Group
Culinary Director at Al Habtoor Hospitality Group

Tarek Ibrahim Certified
Master Chef of Meat and Livestock Australia Egypt/UAE

Martin Kobald Global Master Chef and Vice
President of the World Association of Chefs' Societies (WACS)

Faisal Al – Nashmi Executive
Chef & Co-Owner of Al Makan United Company

Soundararajan
Palaniappan “Corporate Executive Chef of Mahindra
Holidays and Resorts India

Chairman Marketing
committee (WACS) General Secretary of the Indian Federation of Culinary
Associations “

Jacques Rossel
Culinary Operation Manager at the Royal Academy of Culinary Arts, Affiliate of
Les Roches, Amman

GOLD WINNERS:

Categories	Establishment	Participant’s Name
Best Éclair	Lumiere co for sweets and confections	Payagalage Randika Pushpa Ruwan
Bread Creation & Morning Goods (croissant, Danish, Brioche)	Crowne Plaza & Holiday Inn Al Thuraya City	Prakash Panth Sharma
Chocolate Carving	Gourmania International	Lalantha Fernando
Chocolate Carving	Symphony Style Hotel	G. Chinthaka Sandaruwan
Petit Four & Praline	Marina Hotel Kuwait	Ranga Gayan Wijesekara
Six Course Set Dinner Menu	Sheraton Kuwait	Abdulrazaq Tijani
Themed Celebration Cake	Sheraton Kuwait	Tarak Das
Three Plated Dessert Presentation	Marina Hotel Kuwait	Ranga Gayan Wijesekara
Three Plated Dessert Presentation	Jumeirah messilah beach hotel & spa kuwait	Prashan Madusanka
Wedding Cake	Sheraton Kuwait	Nikini Suriyage
Asian Cuisine	Sheraton Kuwait	Muralidhar Savarapu
Asian Cuisine	Alshaya – Asha's	Rajendra Singh
Sushi Competition	Maki Group	Indika Udaya Kumara Dissanayaka Mudiyanselage
	Maki Group	Jayasena Batagama Arachchige Don
	Sheraton Kuwait	Ismael Alvior

Kuwaiti Traditional Dish	JW Marriott	Anfal A E M Al Rakhis
Plated Date Dessert	Millennium Hotel & Convention Center	Chamas Antony Ranasingh
Fresh Pasta Competition	Sheraton Kuwait	Abin George
Fresh Pasta Competition	Alshaya IHOP	Rohan Agarwal
Ice Carving Competition	Crowne Plaza & Holiday Inn Al Thuraya City	Prabhath R. Abegunawardhana
Fruit & Vegetable Carving	Millennium Hotel & Convention Center	T.V Wasula Saman
	Sheraton Kuwait	Tarak Das
	Symphony Style Hotel	G. Chinthaka Sandaruwan

Provided by: Hospitality Services

News Press Releases

New arrival on our big family of partners: Malaysian Palm Oil

Post author By Anand
Post date January 31, 2018

Malaysian Palm Oil Council joins Worldchefs as Program Partner & Speaker
Sponsor for the Worldchefs Congress

NOVEMBER 2017: Worldchefs is pleased to announce a new partnership
with Malaysian Palm Oil Council (MPOC), which joins Worldchefs
as Program Partner. At the Worldchefs
Congress 2018 in, Kuala Lumpur, Malaysia, MPOC is also Speaker Sponsor and will
present the main speaker and well-respected culinary figure Jochen Kern
(Director of Culinary Arts Faculty, Berjaya University College) at the Congress.

MPOC promotes the market expansion of Malaysian palm
oil and its products by enhancing the image of palm oil and creating better
acceptance of palm oil through awareness of various technological and
economic advantages (techno-economic advantages) and environmental
sustainability.

“Worldchefs is very excited and proud to hold our
Congress in Malaysia. The country is known for its rich culture and diversity,
and I know my fellow chefs who will fly in from around the world cannot wait to
discover the unique ingredients and flavours Malaysia offers. It is our pleasure to have Malaysian Palm Oil Council
on board, and we all look forward to learning about the benefits of the palm
oil produced in Malaysia,” said Thomas
Gugler, Worldchefs President.

Malaysian Palm Oil Council will be present at the
biennial hallmark Worldchefs Congress & Expo event – Asia on a
Plate. Register today for this must-attend global chefs event: find
out more.

Visit www.mpoc.org.my for more information.

ENDS

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, Worldchefs
[email protected]
mobile + 33 (0) 6 25 58 42 35

office + 33 (0)
1 46 87 65 10

About Malaysian Palm Oil Council

CONTACT

Suzanna Binti Mohamed Dahan

Manager, Promotions & Branding

2nd. Floor, Wisma
Sawit,
Lot 6, SS6, Jalan Perbandaran,
47301 Kelana Jaya,
Selangor Darul Ehsan,
MALAYSIA.

Tel : 603 – 7806 4097
Fax : 603 – 7806 2272

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.

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

Awards & Recognition

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

Awards & Recognition​

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

Awards & Recognition