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Category: Press Releases

Categories
News Press Releases

Culinary championships set to attract 350 chefs to North Wales

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.

 

Categories
News Press Releases

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

The members of the Emirates Culinary Guild teamed up
with Global Village and Mindset for the attempt on 25th 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 80oC
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

Categories
News Press Releases

HORECA Kuwait Reaches New Heights

With the conclusion of
HORECA Kuwait’s seventh edition, 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

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

Jumeirah messilah
beach hotel & spa kuwait

Prashan Madusanka

Wedding Cake

Sheraton Kuwait

Nikini Suriyage

Asian Cuisine

Sheraton Kuwait

Muralidhar Savarapu

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

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

Categories
News Press Releases

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

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
matthias@worldchefs.org
mobile + 33 (0) 6 25 58 42 35

office + 33 (0)
1 46 87 65 10


About Malaysian Palm Oil Council

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.

 

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

Categories
News Press Releases

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

DEATH ANNOUNCEMENT OF MONSIEUR PAUL BOCUSE

 

The Worldchefs
President Thomas Gugler, the Board of Directors, all our worldwide Community of
Chefs and the office team is deeply saddened by the loss of Monsieur Paul Bocuse
today! Our thoughts go out to his family and friends on this sad day for the
cuisine!

Monsieur Paul was a French chef based in Lyon who was known
for the high quality of his restaurants and his innovative approaches to
cuisine Former student of Eugenie Brazier also called “La Mère Brazier”, Paul was one of the most promising chef working on the “Nouvelle Cuisine”

 

Monsieur Paul was really committed to the French Gastronomy. He trained some of the
best chefs that are performing nowadays. Since 1987, the Bocuse d’Or was seen
as the most prestigious award for Chefs around the world. Monsieur Paul himself received
numerous awards throughout his career, including the medal of Commandeur de la Légion
d'honneur.

 

The culinary
institute of America honoured Monsieur Paul in their Leadership Awards Gala
on 30 March 2011. He received the “Chef of the Century” award. In
July 2012

 

In 1975, he
created “La soupe aux truffes” for a presidential dinner at the Elysée
Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon
as Soupe V.G.E. VGE being the initials of former president of France Valéry
Giscard d'Estaing.

 

Monsieur Paul's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges,
near Lyon, which has been serving a traditional menu for decades. It is one of
a small number of restaurants in France to receive a three-star rating by the Michelin
Guide. He also operated a chain of brasseries in Lyon, named Le
Nord, l'Est, Le Sud and l'Ouest, each of which specializes
in a different aspect of French cuisine.

 

In 2004 the
Institut Paul Bocuse Worldwide Alliance was created. In 2014 the Alliance
brought together, in Lyon school and university students of 14 nationalities
for a course.

 

Monsieur Paul died on
20 January 2018 in Collonges-au-Mont-d'Or; in the same room above his
restaurant, L'Auberge du Pont de Collonges in which he was born in 1926.

 

“Monsieur Paul represented the French gastronomy worldwide with his techniques, his
knowledge and his commitment to the people he trained. Monsieur Paul is a Chef
among Chefs and my thoughts go out to his son Jerome and his daughter Françoise.”
Said Thomas Gugler, President of Worldchefs.

Categories
News Press Releases

Today’s topic is very special! We are happy to present you our newest #BestPartner.

Les vergers Boiron joins Worldchefs as Official Partner and
Worldchefs Congress Silver Sponsor

 

 

NOVEMBER 2017: Worldchefs is pleased to announce a new partnership with Les vergers Boiron – the
global leader in frozen fruit purees and coulis with a mission to contribute to
the success of food professionals. Les
vergers Boiron
joins Worldchefs as Official
Partner and also Silver Sponsor at the Worldchefs Congress & Expo 2018, Kuala
Lumpur, Malaysia. Les vergers Boiron will also sponsor their range of products
at the highly anticipated Global Chefs Challenge, which will take place at the
Worldchefs Congress.

 

For over 75 years, Les vergers Boiron has concentrated
all its energy and experience into developing fruit solutions that unleash the
creative talent of chefs and mixologists around the world. The company’s founding values and expertise continue
to guide its independently owned and operated family business, currently
managed by the 3rd generation
under Alain Boiron. With its network of distributors and
importers operating in 80 countries, Les vergers Boiron has a turnover of 80
million Euros and over 130 employees.

 

“As an internationally acclaimed competition that has
consistently exceeded high standards, the Global Chefs Challenge has always
strived to ensure that our competitors are equipped with only the best. That is
why quality products such as Les vergers Boiron play such an integral role in
this programme; their products help to ensure that the final creation is of top
quality and help chefs unleash their creativity on a plate,” said Thomas
Gugler, Worldchefs President.

 

Les
vergers Boiron 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.  Les vergers Boiron will supply their quality purées to the Worldchefs Global
Chefs Challenge – where the world’s best chefs meet to
compete, along with other Worldchefs events and competitions.


Visit www.my-vb.com 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;

Categories
News Press Releases

VITO AG joins Worldchefs as Worldchefs Partner.

DECEMBER 2017: Worldchefs is pleased
to announce a new partnership with VITO AG – an awarded company and the world’s
leading brand for in in-tank frying oil filtration – the VITO oil filter
system. The VITO AG is based in south-West of Germany specialized in cleaning
oil to prolong its lifetime. VITO AG has joined Worldchefs as Worldchefs
Partner.

 

VITO AG is dedicated to reducing your cost of frying oil up to 50%!
Improve the quality and taste of your food! Clean your oil in less than 5
minutes without any supervision! The mission of VITO AG is to save time and
cost for the final customer, protect environment by avoidance of oil waste,
keep the high-quality standard of food.

 

VITO AG exports its products to over 150 countries. They have been
awarded by the German Gastro Innovation Preis, Taste 13, Sial Innovation, Smart
Label and two times with the Gulfood award to mention only a few. Used daily,
VITO filters remove food particles and carbon from your frying oil. Filtered
oil will result in a better looking and tasting fried product. Your oil costs
will be cut and there will be less workload due to less changes of oil and
cleaning. VITO oil filter systems are available in different sizes and can be
used in any fryer.

With VITO filters, the lifetime of fryers is doubled.

 

VITO AG CEO Andreas Schmidt adds “The benefits and quality of our VITO
oil filter systems are known throughout the Horeca sector. Environmental
protection and quality are goals that Worldchefs and we have in common. We are
honored to be a member.”

 

“Protect environment by avoidance of oil waste, respect the high-quality
standard of food taste for our customers and finally save time and cost for all
our chefs are wonderful goals to reach. We are very grateful to have VITO AG as
a Worldchefs partner. We look forward to working closely together throughout
the year” said Thomas Gugler, Worldchefs President.

 

Visit www.vito.ag

 

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

WORLD
ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD

Matthias@worldchefs.org 

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

 

 

About VITO AG

VITO AG is dedicated to reducing your cost of frying oil up to 50%!
Improve the quality and taste of your food! Clean your oil in less than 5
minutes without any supervision! The mission of VITO AG is to save time and
cost for the final customer, protect environment by avoidance of oil waste,
keep the high-quality standard of food. VITO AG exports its products to over 70
countries. They have been awarded by the Gastro Innovation Preiss IHMRS
Editors’ Choice Award Smart Label. Used daily, VITO filters remove food
particles and carbon from your frying oil. Filtered oil will result in a better
looking fried product. Your oil costs will be cut and there will be less
workload due to less changes of oil and cleaning.

 

Contact

Sven SCHÖNEBERG

VITO AG
Eltastraße 6
78532 Tuttlingen, Germany
Phone: +49 7461 908899-0

Categories
News Press Releases

Worldchefs is pleased to announce a new partnership with Anchor Food Professionals – a renowned dairy foodservice company that is part of the New Zealand based Fonterra Cooperative

PRESS RELEASE

Anchor Food Professionals joins Worldchefs as Worldchefs Partner and Congress
Sponsor


NOVEMBER 2017: Worldchefs is pleased to announce a new partnership with Anchor Food
Professionals – a renowned dairy foodservice company that is part of the New Zealand based
Fonterra Cooperative – the world’s largest exporter of dairy products. Anchor Food Professionals
has joined Worldchefs as both Worldchefs Partner and will also be Congress Sponsor at the
Worldchefs Congress & Expo 2018, Kuala Lumpur, Malaysia.

Anchor Food Professionals are dedicated to innovating world class dairy products, made using milk
from pasture-fed cows on the clean, green fields of New Zealand. The products are fit for purpose,
specially designed to meet their customers’ unique needs, and to perform in the world’s busiest
foodservice kitchens. They’re dedicated to providing their customers with premium products and
business expertise, to help give them an edge in the highly competitive foodservice industry.

“Quality ingredients are essential to any chef, which is why it is such a pleasure to have Anchor Food
Professionals as both Worldchefs Partner and Congress Sponsor. We look forward to working
closely together for the Congress and throughout the year,” said Thomas Gugler, Worldchefs
President.

As Congress Sponsor, Anchor Food Professionals 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.anchorfoodprofessionals.com 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

office@worldchefs.org


About Anchor Food Professionals

Anchor Food Professionals are dedicated to innovating world class dairy products, made using milk from
pasture-fed cows on the clean, green fields of New Zealand. Their products are fit for purpose, specially
designed to meet their customers’ unique needs, and to perform in the world’s busiest foodservice kitchens.
They’re dedicated to providing their customers with premium products and business expertise, to help give
them an edge in the highly competitive foodservice industry.

CONTACT

109 Fanshawe Street, Auckland 1142
New Zealand
Office + 64 9 354 5819
Susan.cassidy@fonterra.com
www.anchorfoodprofessionals.com 

Categories
News Press Releases

Worldchefs is pleased to announce a new partnership with Kaluga Queen!

PRESS RELEASE



Kaluga Queen joins Worldchefs Congress as Speaker Sponsor

DECEMBER 2017: Worldchefs is pleased to announce a new partnership with Kaluga Queen – a
renowned manufacturer of high quality gourmet caviar and sturgeon meat products. Kaluga Queen
joins Worldchefs as Speaker Sponsor at the Worldchefs Congress & Expo 2018, Kuala Lumpur,
Malaysia, and will present Alvin Leung from the highly lauded Bo Innovation restaurant.

Kaluga Queen Caviar is a Sino-foreign joint venture company that integrates breeding, farming,
processing, marketing, and culture promotion. Taking advantage of the top-quality water resource in
Qiandao Lake, it aquacultures sturgeon to produce luxurious, quality assured delicacies – caviar and
sturgeon meat products. Kaluga Queen also promotes sturgeon food culture, and creates a safe,
nutritious, delicious and fashionable experience and lifestyle.

“The Worldchefs Congress & Expo is an international platform where chefs travel from different
parts of the world to network, share information and learn together. It is with partners like Kaluga
Queen who believe in sharing information that we can both learn about the product and the culinary
craft,” said Thomas Gugler, Worldchefs President.

As Speaker Sponsor, Kaluga Queen 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.caviar-china.com 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

office@worldchefs.org


About Kaluga Queen

Kaluga Queen Caviar is a Sino-foreign joint venture company that integrates breeding, farming,
processing, marketing, and culture promotion. Taking advantage of the top-quality water resource in
Qiandao Lake, it aquacultures sturgeon to produce luxurious, quality assured delicacies – caviar and
sturgeon meat products, promoting sturgeon food culture, and creating safe, nutritious, delicious and
fashionable experience and lifestyle.


CONTACT

No.1 Xunlong Road, Kecheng District, Quzhou, Zhejiang Province, China

Office: 010-88497620
cx01@kalugaqueen.com

www.caviar-china.com 

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