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Category: Press Releases

Categories
News Press Releases

EDUCATION AWARD: Big round of applause for underprivileged UAE young chefs scholarship program graduates; honoured with Worldchefs Certified Commis Chef certification!

Press Release

ICCA’s Annual Culinary Scholarship – Class of
2017

International Centre
for Culinary Arts – ICCA Dubai, announces the successful completion of its
second Batch, the Class of 2017, Culinary Scholarship for the UAE Young Industry
Chefs.

 

Dubai, UAE,
December 15, 2017: The ICCA Dubai Culinary
Scholarship, the annual One Million Dirham Continuing Education Award for the
UAE young industry chefs, successfully completed training its second batch, the
Class of 2017. 27 young chefs graduated from IVQ Level 2 Qualification program
from City & Guilds, ICCA & the Emirates Culinary Guild and at the same
time earned the World Chefs Global Commis Chef Certification. This innovative
Education–Industry initiative is all about supporting deserving young Chefs of
the Industry with the opportunity of a World-class Culinary Education on 100%
Scholarship, delivered by the ICCA Dubai in strategic partnership with the
Emirates Culinary Guild (ECG), Worldchefs and the City & Guilds London.

 

The Graduation Ceremony which was
held at the Dubai Knowledge Park Auditorium on December 10th, 2017, began with
the unveiling of the book “This is their
story”– a tribute to all the young graduates, by Sunjeh Raja, Director & CEO, ICCA Dubai.

 

The Qualification Certificates to
the graduating young chefs were presented by Chef Uwe Michael, President,
Emirates Culinary Guilds; together with Chef Thomas A. Gugler, President,
Worldchefs; Chef Andy Cuthbert, Chairman – Young Chefs Development Team for Worldchefs;
Celebrity Chef Gary Rhodes; Tony Degazon, Regional Manager, City & Guilds,
London; and Sunjeh Raja, Director &
CEO, ICCA Dubai in the presence of several Executive Chefs & HR Directors of
the UAE Hospitality Industry.

 

As the program successfully completed empowering its
second batch of deserving candidates to Culinary Scholarship Program aims to
provide everyone an equal opportunity to achieve their dreams and not be
limited by their means. The idea is to bring about a Total Transformation not
only in the lives of the people who are educated but also help alleviate the
lives of the families that depend upon them.” Students also earned the
Worldchefs Certified Commis Chef certification. Thomas Gugler, Worldchefs
President was on hand at the graduation ceremony in Dubai on Sunday to proudly
distribute the honour. The whole program can be checked at: https://www.worldchefs.org/Certification.

 

On this momentous occasion, Chef
Andy Cuthbert spoke of how the program had impacted the industry in a big way, as
it was designed to share industry knowledge, experience and expertise with the
young chefs to help develop a sustainable workforce and a socially inclusive
working environment for the long-term.

 

Chef Uwe Michael was delighted with
the outcome of the scholarship program on the graduating candidates as well as seeing
several Professional & Personal success stories of the graduates of the
past program. The Ceremony was followed by a grand Graduation Buffet laid out
by the graduating chefs assisted by the student chefs at ICCA finishing off the
evening on a jubilant note.

 

After empowering its second batch of deserving candidates to International
Industry Standards, the class of 2017, ICCA Dubai is now getting ready for the
Class of 2018 all set to commence in March 2018. “This annual One Million
Dirham Continuing Education Award is not just another CSR initiative, but about
World Class Education & Training Experience for the deserving young talents
in the UAE hospitality industry. It is all about giving the very best… and that
together we can make lives happen”, added Mr. Raja.

 

About ICCA:

 

Established in 2005, International Centre for Culinary Arts (ICCA Dubai).
ICCA Dubai is a world-class culinary training centre, accredited by the
Internationally Recognized City & Guilds London.  It has been featured amongst the Top 10
Culinary training centers in the World and has been awarded the “Recognition of
Quality Culinary Education” by the World Association of Chefs Societies (Worldchefs),
a global authority on food standards. ICCA Dubai has trained over 6000 student
chefs over its various programs and maintains a record of 100% work placement
for its students who have been successfully placed on International Cruise
Lines and Leading Hotels & Restaurants in the UAE.

 

About The Emirates
Culinary Guild (ECG):

 

The Emirates Culinary
Guild (ECG) is the UAE’s association of professional chefs. It is a
non-profit-making organization dedicated solely to the advancement of the
culinary industry of the UAE. 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 UAE culinary
society. The ECG has an international culinary focus and multi-national support
for the staging of its various competitions, seminars, and events. Worldchefs is a 100 nation fellowship comprising the
world’s various professional chefs’ organizations.

 

About City &
Guilds, London Accredited Training Programs & Qualifications:

 

Established in 1878
(136 Years old), City & Guilds is the World’s largest Vocational Awarding
Body. It certifies over 1.3 Million students annually the world over and helps
increase value proposition and competitiveness within the Global Market.
Accreditation is recognized as a sign of quality over 100 countries around the world.

 

About The World Association of Chefs Societies:

 

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;

 

Categories
Company / Partner News Press Releases

Tea for A Spicy Winter

Dilmah’s chai is fun, it is natural
goodness, it is personal and it redefines milk tea! Chais are especially
magical during Christmas and can be paired with a variety of Christmas Cookies.
Christmas Chais can be taken hot, chilled, infused with herbs, spices, rum,
cognac or gin. In its authentic, natural and fragrant form, Chai is a
combination of ingredients that coalesce harmoniously in tasty balance with the
central element – tea.

How to make the most wonderful chai of
the year:

1.    
Choose your tea – Keep in mind that when
you use milk, condensed milk or a sweetener you’ll need a tea with a strong character
to keep the chai balanced.

2.    
Choose your spice – Anything from ground
spices to zests of citrus fruit! Lemons and limes often find a great partner in
chillis while oranges team up with cardamom or cinnamon in a delicious way.

3.    
Add the tea – Use 2 grams of tea or 1
teabag in 200ml of water. Add the tea and spices into a teapot or plunger.

4.    
Brew the tea – For black tea and herbal
infusions maximum brewing time is 5 minutes, for Oolong teas 3 minutes is
sufficient.

5.    
Strain the tea – Strain the hot tea into
the first chai mug. Sugar, honey, syrup or marmalade, any type of sweetener can
be used.

6.    
Pour the milk – Add the milk into the
second mug.

7.    
Air the tea – Especially when condensed
milk is used “airing” the tea is a key element in the making of the perfect chai.
By throwing the chai from cup to cup you create a foamy top on the drink.
Because of the extra air that is added to the drink the aroma of the spices
comes out stronger and the tea is quickly at drinking temperature. The higher
the throw, the frothier the drink.

 

3 Simple ways Dilmah Chais can enhance your
guest experience:

         1.    
Chai Action Station at
Breakfast Buffets.

         2.    
Lounge Menu – Pair it with
cookies and other goodies at your lobby lounge.

         3.    
Welcome Drink – A warm chai is the
best kind of welcome during winter!

 

http://bit.ly/2yeOwOj

 

Write to us at hospitality@dilmahtea.com
for a one-to-one chat on adding personalised chais into your Christmas menu.

 

Have a #teainspired Christmas!

Categories
FeedThePlanet News Press Releases

Ten Stories About Food Waste – Electrolux invites to change bad habits

December 2017: One-third
of all the food the world produces ends up in the bin.* Some 70% of our
business is related to food, and we feel we must engage in this global issue.
With this documentary, Electrolux brings together key food experts weighing on
the present and the future of sustainable food choices.


“Feeding the world’s
growing population sustainably is one of the greatest challenges of our time.
We believe Electrolux, as a world-leader in kitchen appliances, has a
responsibility and opportunity to contribute on issues related to cooking and
food consumption,” says Jonas Samuelson, Electrolux CEO.


“With this documentary,
we seek to provide a platform for different informed perspectives while also
enticing the world to make more sustainable choices when it comes to food. We
want to inspire people to reconsider where food comes from, how we consume it,
and why we should enjoy every ingredient on the plate,” says Henrik Sundström,
VP Sustainability Affairs.


The
documentary, consisting of 10 chapters, has been created as part of the Group’s
community support efforts to inspire sustainable food consumption and cooking
habits among consumers and professionals. It brings together some of the
biggest names in food, such as star chef Dan Barber, urban-farming pioneer
Anastasia Cole Plakias, and food-tech specialist Johan Jörgensen, to weigh in
on the state of food – from freezers and bycatch to bite-sized solutions and
global challenges.


Electrolux
launched its food-centered community support approach last year,
initiating the Electrolux Food Foundation and
launching the Feed the Planet partnership to
fulfill the objectives. Several local and two global projects are now active
through this partnership between Worldchefs, Electrolux and AIESEC.

* The Food and Agriculture Organization (FAO) – Key facts
on food loss and waste you should know

Ten Stories About Food Waste – See the
videos

o   
Chapter 1 – “A Rotten
system”

o   
Chapter 2 – “Wasteland”

o   
Chapter 3 – “A Return to Our
Roots”

o   
Chapter 4 – “Goodbye Menue”

o   
Chapter 5 – “Fed from Your
Freezer”

o   
Chapter 6 – “Food Fit for
You”

o   
Chapter 7 – “By Catch”

o   
Chapter 8 – “Tech to the
Rescue”

o   
Chapter 9 – My Problem, Your
Problem

o   
Chapter 10 – Hopes And Dreams


Reprinted from Electrolux: http://www.electroluxgroup.com/en/ten-stories-about-food-waste-documentary-invites-to-change-24210/

Categories
News Press Releases

Wales to consider bidding for global event after European conference success!

Wales
made such a success of hosting a major
European chefs’ conference at the weekend that the nation is to consider
bidding for a global event in the future.

 

The Culinary Association of Wales (CAW) hosted delegates
from 20 countries at the World Association of Chefs’ Societies (WACS) European
conference at the Celtic Manor Resort on Sunday and Monday with support from
the Welsh Government and Visit Wales.

 

Arwyn
Watkins, CAW president, said it was a huge honour to welcome the conference to
Wales and referred to the £83.7 million project at the Celtic Manor Resort to
build an international convention centre, which would be open in 2019. The
centre, which will be delivered and managed by a joint venture company owned by
the resort and the Welsh Government, will be able to cater for banquets with up
to 3,500 guests.

 

“The
Celtic Manor Resort would like the Culinary Association of Wales to consider, in
the future, hosting the WorldChefs congress, possibly in 2022 or 2024,” he told
delegates. “It is something that we are seriously considering, but would rely
on your support.”

 

He
said the European conference, which had been planned for two years, had made a
very big impression on the visiting chefs and he was delighted by the positive
feedback he had received.

 

The
CAW had set out to show the important partnership between chefs and the food
and drink supply chain in Wales whilst also exposing the European delegates to
Welsh culture. “It just goes to show what you can achieve when you work hand in
hand with producers,” he added.

 

A
Welsh food and drink showcase was displayed throughout the conference with a
team of staff representing the producers available to answer questions and
provide samples.

 

Michael
Bates, the Celtic Manor Resort’s executive chef, prepared an eye-catching
selection of food for lunch and a dinner celebrating the best of Welsh
ingredients when Llantrisant Male Voice Choir entertained the guests.

 

Dragan
Unic, from Sweden, WACS’ continental director for Northern Europe, declared:
“This is one of the best conferences that we have ever held. I know all the
guys (delegates) really appreciated it as well.

 

“I
think the lunch on Sunday was the best we have ever had and the dinner was also
great. The venue is magnificent.”

 

Miroslav
Lubek, from the Czech Republic and Domenico Maggi, from Italy, the continental
directors for Central and Southern Europe respectively, also praised the Welsh
hospitality and venue. “The conference was fantastic and the people here are
super,” said Mr Lubek.

 

Mr
Maggi, whose wife is Welsh, said: “I would like to congratulate the Chefs
Association of Wales because they have put on an event of the highest standard
with great attention to detail.

 

“The
food was brilliant and this makes me very proud because I feel half Welsh. The
conference shows that well organised small countries can do an even better job
than big countries. 

 

“I
think being a small country sometimes allows you to create a team spirit of
collaboration and that shone out with everything that was done for this
conference. It was really fantastic and an example for others to follow.”

 

Brian
Cotterill, British Culinary Federation life president, was also impressed.
“Congratulations to the Culinary Association of Wales on organising a great
conference,” he said. “They have done a splendid job, which is very much
appreciated.”

 

Speakers
included Keith Smyton, head of the Welsh Government’s food division, who
represented Wales’ Cabinet Secretary for
Environment and Rural Affairs Lesley Griffiths.

 

He said the food and drink sector in Wales employs 223,000 people,
contributes £17 billion a year to the economy and is more than half way towards
achieving the Welsh Government’s target of 30% growth or an extra £7 billion by
2020.

 

Details were revealed at the conference of the WACS Global Chefs
Challenge to be held in Prague from October 6-8. Wales will be represented by
Simon Crockford from the Celtic Manor Resort, who became National Chef of Wales
champion earlier this year.

 

He will be joined in Prague by Junior Chef of Wales Steffan Davies fromGidleigh Park, Exeter, who will compete in the Hans Bueschkens Young Chefs Challenge. They will each
be allowed to a commis chef and the CAW will be invited to nominate a judge for
the competitions jury.

 

Both competitions will challenge chefs to prepare three courses for six
people, with a starter based on seabass and scallops, the main course based on
veal loin and fois gras and dessert comprising one baked item, chocolate and
fruit. The only difference between the competitions is that the dessert for the
Young Chefs Challenge must include an element with 40 per cent chocolate, fruit
and sauce.

 

Delegates were encouraged to support the Nestle-sponsored International
Chefs Day on October 20, which will see chefs around the world work with
children on the theme ‘Superheroes’ to promote
healthy eating.

 

At
a time when politicians are locked in debate about a hard or soft Brexit as the
UK negotiates its exit from the European Union, Mr Watkins said the conference
could not have come at a better time for Welsh food and drink producers.

 

“Any
opportunity Wales gets to speak to our European counterparts has got to be
advantageous,” he said. “It’s important to keep the dialogue open during the
Brexit negotiations.

 

“The
more that we can get chefs’ leaders from across Europe to recognise the quality
of food and drink from Wales, the better chance we have of keeping that supply
line alive in the future.

 

“A
lot of countries represented at the conference are not members of the European
Union and are therefore likely to be targets for future trade agreements.”

 

Picture
caption:

 

Culinary
Association of Wales president Arwyn Watkins (front right) with WACS
continental directors Domenico Maggi, Dragan
Unic and Miroslav Lubek with delegates at the
European Chefs Conference at the Celtic Manor Resort.

 

Culinary
Association of Wales president Arwyn Watkins (left) with WACS continental
directors (from left) Domenico Maggi, Dragan
Unic and Miroslav Lubek at the European Chefs
Conference at the Celtic Manor Resort.

 

Delegates
with their country’s flags during the European Chefs Conference at the Celtic
Manor Resort.

 

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
Company / Partner News Press Releases

Worldchefs gains tasty, healthy and decorative new partner in Koppert Cress

DECEMBER 2017: Koppert Cress, purveyor of a range of fine microgreens, has recently
been named Official Partner of Worldchefs, Official Product Sponsor of
Worldchefs Global Competitions, and Official Sponsor of Worldchefs Congress
& Expo 2018: Asia on a Plate.


“Koppert Cress is based in a small town in
the heart of the Netherlands, but known internationally for their superior
products, chosen by our chefs for taste, health benefits and decorative
appeal,” said Thomas Gugler, Worldchefs President. “We are delighted to bring
them on board as Official Partner and look forward to collaborating over the
coming months.”

 

As part of the partnership agreement, Koppert
Cress products are to be mandatory ingredients in the Global Chefs Challenge
Competition Series, taking place July 12 – 14 as part of Worldchefs Congress
& Expo. Chefs selected in rigorous semi-finals across the globe will
compete in the categories of Global Chefs, Global Pastry Chefs and Global Young
Chefs. Register today to catch all the competition action live at www.worldchefs2018.org.

 

“The Global Chefs Challenge represents the
highest global standards in the world of culinary competitions. We are proud to
be a part of this prestigious event, and to have the chance to work closely
with Worldchefs as a global authority on food,” said Marc Bonsmann, Koppert
Cress.

 

For more information about Koppert Cress,
please visit: www.koppertcress.com

 

WORLDCHEFS Social Media: Facebook
@wacsworldchefs | Instagram @worldchefs | Twitter @WACSworldchefs

 

KOPPERT CRESS Social Media: Facebook
KoppertCress | Instagram @koppertcress | Twitter @koppertcress | YouTube
Koppert Cress

 


About Worldchefs

Worldchefs is a thriving global
network of more than 100 chefs associations, representing professional chefs at
all levels and across all areas of expertise worldwide. Founded in1928 at the
Sorbonne in Paris with the venerable August Escoffier as Honorary President,
Worldchefs is a global authority on food. Worldchefs establishes impact through
leadership and action in three core areas: education – includes our
landmark Recognition of Quality Culinary Education program, ongoing
professional development & training, and the world’s first global culinary
certification; events & competition – Worldchefs provides a gateway
to global events and hosts the landmark biennial Worldchefs Congress &
Expo, home to the Global Chefs Challenge where the world’s best chefs meet to
compete; and Feed the Planet – delivers humanitarian and sustainability
initiatives which create better lives, better food and better futures across
the planet.

www.worldchefs.org


CONTACT

Andrea Petruzella 


PR & Marketing Manager, Worldchefs
andreamarie@worldchefs.org 
mobile + 33 (0) 6 37 66 50 99


mobile + 33 (0) 6 37 66 50 99

Marketing Communications, Koppert Cress
michiel@koppertcress.com
mobile +31 (0) 6 12 30 79 79

About Koppert Cress

Koppert Cress is on a
never-ending quest to find natural, innovative ingredients that chefs can use
to intensify the taste, scent or presentation of their dishes. A huge
international network of biologists, plant experts and gastronomists support a
steady stream of products, that meet the ever higher culinary demands of
restaurants around the world.
www.koppertcress.com

CONTACT

Michiel van der Spek

Categories
News Press Releases Worldchefs Without Borders

World Chefs Without Borders Launches Myanmar Tour for Humanity

PARIS, November 29, 2017:  World Chefs Without Borders (WCWB) announced today that on the 10th Anniversary since Cyclone Nargis, 100 Chefs from the World Association of Chefs Societies (WORLDCHEFS) will travel to Myanmar at their own expense to raise funds for those in need.

Passionate Chefs will unite with the Myanmar Chefs Association myanmarchefs.com and cook for zero hunger, in a world where humanity must come first.  Chefs will also use their skills and dedication to raise awareness of those lacking sufficient resources for their communities and families. 

WCWB Chairman, Willment Leong stated “Hunger should not be tolerated and the basic necessities of life must be provided to those who need our help.  We will join together in Myanmar for We Are Chefs, We Have No Borders!”

Myanmar events will take place from June 9 to 13, 2018 and will include a Ground Cook Off preparing 5,000 meals, a Boat Cook Off preparing 5,000 Meals, assembling 10,000 relief packs, and a VIP Gala Dinner for 200 guests. All funds raised will go towards the Myanmar humanity aid and relief initiative.

ABOUT CYCLONE NARGIS – A HISTORICAL DISASTER

Extremely severe cyclonic storm Nargis, also known as Cyclone Nargis, caused the worst natural disaster in the recorded history of Myanmar in May 2008. The destruction was catastrophic with at least 138,000 fatalities. Damage was estimated over K62,988,000,000, making it the most devastating cyclone ever recorded in this basin. Myanmar and its people are still struggling to recover its effect.

ABOUT WORLD CHEFS WITHOUT BORDERS                                                                                                                            

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by 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. Chef Ambassadors also coordinate events to grow awareness and/or raise funds for WCWB.

Visit: worldchefswithoutborders.org

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 and professional development of our international membership, through skills-building and competitions, and through sustainability and humanitarian initiatives. As an authority and opinion leader on food, WORLDCHEFS represents a global voice on all issues related to the culinary profession.

Visit: worldchefs.org

                              

CONTACT:

Willment Leong, WCWB Chairman 

wcwb@worldchefs.org

Categories
FeedThePlanet News Press Releases

Feed the Planet: Empowering people through culinary skills in Curitiba

PARIS, 2017: Worldchefs is honoured to announce a proud milestone; Feed the Planet’s empowering people through culinary education project in Curitiba, Brazil graduated its first class on November 13, 2017!

The program graduated 21 students, mainly unemployed single mothers. The curriculum was designed by Worldchefs to teach culinary skills, in order to help students find work in professional kitchens and provide for themselves and their families. The curriculum also aims to raise awareness about sustainable culinary practices such as zero food waste.

This first-of-it’s-kind Feed the Planet project is run in partnership between Worldchefs, Electrolux and AIESEC. Curitiba was the pilot project; the next wave of culinary education for empowerment courses will begin in early 2018. The goal is then to replicate this project in other regions in years to come.

Each training course lasts 10 weeks and includes 40 days of lessons. The curriculum is delivered by chefs who generously donated their time to train the students. When selecting participants, priority is given to single mothers struggling to get a job. Some places were reserved for unemployed relatives of Electrolux employees.

Worldchefs President, Thomas Gugler said, “As a global chef’s organization, we are committed to sharing our knowledge, resources and network to make this project a success. We know it will make a huge difference.”

Malin Ekefalk, Electrolux Director Social Responsibility said: “This project is showcasing how the sum is bigger than the parts in the Feed the Planet partnership – together we can make great things happen! Now we want to build on this and replicate in other places.”

A partnership in action

This project, which began development in early 2017, is a true collaborative effort.

Worldchefs has developed the curriculum and chefs are donating their time to train the students, Electrolux supplied a specifically designed educational kitchen in Curitiba, and AIESEC provided support. Sodexo offered cleaning services and food, and FAS, a local non-profit, selected the participants and helped with the training.

Cosimo Scarano, Electrolux Project Coordinator and AIESEC intern, said, “The skills we teach the students will last them their entire lives. The goal is to help them have a better quality of life and find employment.”

About Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals, and to support people in need through emergency relief, food poverty alleviation, and education. Founded by WORLDCHEFS, it is run in partnership with Electrolux and AIESEC.

About Worldchefs

The World Association of Chefs' Societies, or Worldchefs, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs.

Today, this global body has 100 official chefs associations as members that represent professional chefs worldwide. The biennial congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 82-year history.

“Worldchefs, the global authority on food”

CONTACT
Andie Petruzella

PR & Marketing Manager

andreamarie@worldchefs.org

 

 

 

Categories
News Press Releases

Worldchefs Judging Seminar hosted by Panel of Chefs of Ireland

November 2017, Ireland:

 

The Panel of Chefs of Ireland were delighted to welcome Chef Gert Klotzke who conducted a Worldchefs Judging seminar to 24 very enthusiastic chefs including two members from the National Chef Association Finland. The seminar was very informative and gave details of the different levels of Judging now available to Worldchefs members. Patrick Brady National Secretary of the Panel of Chefs of Ireland National Chef Association said that the feedback and interaction from all who attended the seminar was very positive and encouraging.

Worldchefs Judging seminars are organised by the Culinary Committee and National member Chef Associations interested in hosting a Judging seminar should contact Worldchefs for more information. www.worldchefs.org

 

About the Panel of Chefs of Ireland:

The Panel of Chefs of Ireland was established in 1958 and the officially recognised National Chef Association member of Worldchefs – World Association of Chefs Societies.

The main objective of the Panel of Chefs is to Promote the development of all aspects of the Culinary Arts profession in Ireland, which is achieved through:

Continuous assessment and appraisal of standards, Representation and participation at Culinary Competitions at both National and International levels along with food demonstrations and organising culinary exhibitions including high profile charity and fund raising events.

Thereby showcasing some of Ireland’s best talented chefs who are working and creating innovative culinary fare featuring the best of Irish food and drink. Ongoing training and development by members Promoting the Panel’s Image and presence within the industry both in Ireland and abroad.

www.chefsofireland.com

 

About Worldchefs:

The World Association of Chefs' Societies, or Worldchefs in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs.

Today, this global body has 100 National Chef associations as members that represent over 10 million professional chefs worldwide. The biennial congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 82-year history.

“Worldchefs, the global authority on food”

Categories
News Press Releases

Worldchefs moves to Central Paris to accommodate growing team and expanding scope of culinary projects

PARIS, NOVEMBER 2018: Worldchefs is proud to announce that we have a new home! The Worldchefs main office has recently relocated to Central Paris, a veritable culinary hub.

The move accommodates a growing administrative team. Starting with Ragnar Fridriksson, Worldchefs Managing Director since 2009, in the past three years the dynamic group has expanded to include Andreea Mocanu, Worldchefs Administrator; Joachim Trival, IT/ Web Project Manager; Connie Lau, Senior Project Manager, and Andrea Petruzella, PR & Marketing Manager.

In addition, the team boasts John Clancy, Education Director, Jenny Tan & Charles Lim, Chief Editor and PR, and Tomas Bolli Hafthorsson, Creative Design Director in a part-time capacity. Gosia Kowalinska, the newest recruit, joins us as a volunteer until the end of the year when she is not at school completing her business degree. Next year she joins us as a full time internee taking on the role of a Communications Officer.

This group of specialists have been working hard alongside our Board of Directors, Committees, Special Advisors and of course all of our members and partners, to drive the increasingly diverse scope of Worldchefs projects, allowing us to become a voice of chefs worldwide and a global authority on food.

Worldchefs establishes impact through through leadership and action in the core areas of education, events & competition, and humanitarian & sustainability.

A few notable areas of recent growth:

Worldchefs Congress & Expo Malaysia, July 11 – 14, 2018 – For the first time we welcome two professional partners whose collaboration will help make this biennial hallmark event an even greater success – UBM will lead the Expo targeting world-class exhibitors; Artion once again supports the Congress; and we have recently welcomed a raft of new sponsors including Peppadew International, ScanBox and Kaluga Queen

Worldchefs Global Culinary Certification – The world’s first global culinary certification was relaunched a year ago to great success, enrolment has grown exponentially; the Culinary Trainer School in Ecuador recently joined the growing list of schools to graduate students with joint certification – other schools to follow soon; employers, recruiters and the media are taking great interest, and the certification has recognition through the FAB Award for Innovation and a case study in this year’s UK government-led Taylor report

International Chefs Day – Foods for Healthy Heroes blanketed the globe this year, teaching kids from Peru to Poland to Malaysia that healthy eating can be fun thanks to the passion of our global network of chefs and the support of our partner Nestle Professional

Feed the Planet – This initiative to inspire sustainable food consumption among communities and professionals, and to support people in need has reached new levels this year in conjunction with partners Electrolux and AIESEC. This month sees the first graduates – mostly out-of-work single mothers – of the culinary education curriculum program in Curitiba, Brazil; the programme gives students path to empowerment and employability thanks to the Worldchefs curriculum.

Electrolux Arts & Science seminars have continued to thrive in target regions across the globe.

Growth areas coming up in 2018 include the Worldchefs Academy; Global Sustainability Curriculum and Digital Judging expansion, ongoing world-class seminars such as the Pastry Judging Seminar in Germany in February, and of course presence at many top events like FHA Singapore.

The Worldchefs team looks forward to welcoming members, leaders, and partners in our new office. We can be found at15 Rue Tiquetonne, 75002, Paris, France. Please note that the Worldchefs telephone number has also changed to + 33 (0) 1 80 06 58 30. New details can also be found at www.worldchefs.org

 

CONTACT

Andie Petruzella, PR & Marketing Manager

andreamarie@worldchefs.org

Categories
International Chefs Day News Press Releases

Philippines and “Healthy Kids – Foods for Healthy Heroes” – International Chefs Day

November 2017, Philippines: International Chefs Day – “Healthy Kids – Foods for Healthy Heroes” 

 

Dear Chefs and Members,

 

In commemoration of International Chefs Day 2017, LTB Philippines Chefs Association in cooperation with Nestlé Professional traveled to the town of Tanauan in Batangas, Philippines to celebrate the WorldChefs’ theme “Healthy Kids – Foods for Healthy Heroes” with over fifty (50) school children.

 

LTB Philippines partnered with Nestlé Professional Philippines and spent the day in Banjo East Elementary School last October 13, 2017. It was a day filled with fun activities & presentations about healthy eating with fruits & vegetables.

   

Together with LTB Philippines Chefs Fernando Aracama, Sito Senn, Michelle Adrillana, Mark Ledesma, Paulo Domingo, Cherrie Uy-Tan, Nestlé Chef Regina Acorda-Mendoza and the Philippine Young Chefs Club (PYCC) we demonstrated in the handling & presentation of fresh fruits & vegetables. The children were very enthusiastic & enjoyed the hands-on food preparation experience.

 

We would like to thank Nestlé Professional Philippines & the PYCC for celebrating the Healthy Kids activity of the Worldchefs International Chefs Day 2017 with the LTB Philippines Chefs Association!

 

Regards,

 

James Antolin

President

LTB Philippines Chefs Association

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