Category: Press Releases

The recipe for sustainable cooking

Post author By Anand
Post date August 29, 2017

AUGUST 2017: To make a dent in all the food wasted around the globe and its substantial environmental footprint, the Electrolux Food Foundation supports a global project to change behavior, one chef at a time.

Approximately 4-10% of food purchased by restaurants is wasted before it even reaches consumers (source: http://www.sustainabletable.org/5664/food-waste). There are a number of reasons for this, including oversized portions.

Not only do restaurants use and waste great amounts of food, but they also consume a lot of energy and water. By educating chefs, the Sustainability Curriculum developed by Worldchefs and supported by the Electrolux Food Foundation aims at helping the food-service industry to become more sustainable.

The future starts now

“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.

“The sustainability curriculum was created to help address this reality, to educate students and professionals on how to make sound food sustainability decisions and empower them to lead change across the globe. Sustainability is a defining issue of our time, and as a global authority on food, reducing the negative impact of culinary practices is a core mission for Worldchefs.”

“This is a global project that we believe encourages chefs to use the world’s resources in a more sustainable way,” says Henrik Sundström, Electrolux VP Sustainability Affairs.

Pilot completed last year

Last year the curriculum was piloted in four schools in South Africa, Costa Rica, Ireland and United Arab Emirates. Schools in Egypt, Canada, Italy and India are interested in adapting the curriculum, and the number of interested schools and countries is expected to grow this year.

“Now the focus lies on getting the pilot programs to insert the curriculum into their culinary programs. We’re working with national chef societies to get the curriculum into their meetings as trainings,” says Chris Koetke, VP – Category Management, Culinary Arts at Laureate Network Office and member of Worldchefs.

The change won’t happen overnight, but as one participant in the pilot project said: “We now understand the need to be sustainable, and we understand that the planet needs to improve food production systems.”

More information

Malin Ekefalk
Director Social Responsibility
AB Electrolux
Electrolux Sustainability Affairs

[email protected]

Home

PHOTO CAPTION: The group that piloted the curriculum in Costa Rica and who used it to generate field trip ideas.

Feed the Planet partners proud to speak on sustainability at Stockholm Act

Post author By Anand
Post date August 23, 2017

August 18, 2017: Electrolux is proud to be a contributing partner of the inaugural The Stockholm Act; a festival beginning August 21 to raise awareness for sustainable development towards 2030. Hosting a wide range of events in Stockholm during one week, Electrolux will work with partners to showcase initiatives related to sustainable cooking, reducing food waste and caring for clothes.

The Stockholm Act brings together people from politics, business, science and art to explore steps to build a more sustainable world – with action needed toward the ‘Agenda 2030’ to achieve the Sustainable Development Goals signed by all United Nations (UN) members in 2015.

Sustainability is a core part of the Electrolux business strategy and supports the company’s purpose to ‘Shape living for the better’. Electrolux sustainability framework comprises nine promises in three key areas, addressing many of the UN Sustainability Goals. With the events organized during The Stockholm Act, Electrolux will highlight and raise awareness mainly about goals 2 (Zero Hunger) and 12 (Responsible Consumption and Production).

Electrolux Head of Sustainability Affairs Henrik Sundström said: “Partnering with The Stockholm Act is a great opportunity to jointly raise awareness of the UN goals and build a more sustainable future. Through showcasing our own sustainability initiatives, we hope to contribute to learnings that help drive sustainable development towards 2030 at both a local and global level.”

Events by or with Electrolux during The Stockholm Act include:

A taste-along with Tasteology, a mini-documentary series deconstructing the concept of taste from a fresh perspective. More info.
A Transformation Talk on Electrolux journey to work more with partners in the area of social enagement. Electrolux representatives discuss this together with partners Worldchefs, AIESEC and Stockholm City Mission. More info.
Waste Tasting – a unique dinner experience aiming to inspire and educate around food waste to make a change for the better. The dinner also includes a short panel discussion with spokespeople from Stockholm’s food waste scene and will be the premiere for a mini-documentary around food waste. More info.
A Care & Repair Station together with Houdini, aiming to educating around sustainability and how to better care for your clothes. More info.
The Zero Waste Market in collaboration with the Stockholm City Mission, shedding light on sustainable consumption patterns. Smoothies made by vegan chef Sebastian Schauermann using rescued fruits and vegetables and other sample treats made of donated surplus food will be served for free. More info.
A smoothie pop-up bar installed by Electrolux on the topic of how to reduce food waste. The smoothies will be served by Eat Easier, a startup run by three high school students. Food will be provided by Sopköket, a startup offering gourmet catering and school meals made out of rescued food and providing jobs for youths and long-term employees. More info.

For further information, please contact

Electrolux Press Hotline, +46 8 657 65 07.

Press release reprinted from: http://www.electroluxgroup.com/en/electrolux-partners-with-sustainability-festival-the-stockholm-act-23898/

Press Releases News

Master Chefs From Around the World Dazzled at Gastronomique Adventure

Post author By Anand
Post date August 14, 2017

SHAH ALAM, 6 August 2017 – In commemoration of the 30th Anniversary of its School of Hospitality, Tourism and Culinary Arts (SHTCA), KDU University College hosted a culinary fundraising charity event Gastronomique Adventure, in aid of the Food Aid Foundation and World Chefs Without Borders (WCWB), a humanitarian aid initiative by The World Association of Chefs Societies (WACS).

This event delivered an extraordinary culinary adventure prepared on-site by 12 international Master Chefs, who are the main committee members of WACS or WorldChefs. Making their official debut in Malaysia, KDU University College is proud to host this prestigious event. KDU is also the first tertiary educational institute in Malaysia to host the main committee members of WACS and WCWB.

The concept that was showcased was unique by any standards whereby the guests were brought from station (kitchen) to station (kitchen) to savour the signature delicacies created by these international Master Chefs. The 12 international Master Chefs who showcased their signature dishes were –

Chef Willment Leong – Thailand/Singapore (Chairman – WCWB);
Chef Thomas Gugler – Saudi Arabia/Germany (President – World Association of Chef Societies);
Chef Yau Kok Kheong – Malaysia
Chef Arni Arnorsson- Iceland
Chef Tony Khoo – Singapore
Chef Mak Kam Kui – Hong Kong
Chef Ray Mccue – USA
Chef Jozef Oseli – Slovenia
Chef Oliver Esser Soe Thet – Myanmar/Germany
Chef Cornelia Volino – Canada
Chef Christos Gkotsis –Greece
Chef Tony Chang – Taiwan

There were close to 600 guests who joined the festivities. All of the School’s chef lecturers, Food and Beverage and the Management lecturers together with their Culinary and Management students were on hand to assist these Master Chefs in their dishes and in operational matters to make it an out of this world experience to be involved in such an international event. The proceeds of the event will be channelled to Food Aid Foundation and WCWB, and later to be redistributed to charity or welfare organisations, refugee schools and communities, soup kitchens, the destitute and the differently-abled communities locally. Globally, it will also be used to provide education and resources to those in need and who are afflicted by natural disasters.

Panegyrising SHTCA in hosting this significant and charitable event, Prof Dr Hiew Pang Leang, Vice Chancellor of KDU University College commented, “This is an evening banquet with exquisite dishes, prepared by master chefs hailing from all over the world, in the effort to help the needy and to give back to the community – there is no better way of encapsulating, defining and commemorating SHTCA’s 30th anniversary.”

Mr Heinz Buerki, President of IMI Switzerland conveyed his congratulatory remarks to this joint efforts by saying, “I am proud to see the charities supported by World Chefs Without Borders and Food Aid Foundation. IMI would be delighted to invite the World Chefs Without Borders to plan a similar event in IMI, Switzerland as we believe in supporting global worthwhile charitable organizations.” This year, KDU University College celebrates its 20th anniversary collaboration with IMI as partner school.

“To give is better than to take, we are World Chefs Without Borders!” Chef Willment Leong, Committee Chairman of World Chefs Without Borders shared his thoughts for this initiative. Mr Rick Chee, co-founder of Food Aid described their role for this initiative, “Our role is to connect the world of waste to the world of wants.”

Mr Bonnie Lopez, Head of SHTCA added, “It is a privilege to be play host to this Charity event and having the Master Chefs of World Association of Chef Societies (WACS) in KDU to share their expertise in food preparation within the School.” He also thanked all sponsors who had come forward for this event and hope that it would be a good experience for the students of the School.

As testimony to KDU’s dedication and commitment to its brand and academic excellent, the institution was recently awarded The BrandLaureate Most Sustainable Brand Award 2016-2017 for Brand Excellence in the Education – Private University College category. To find out how you can hit the ground running with KDU University College, log on to www.kdu.edu.my or call 03-5565 0538 (KDU University College, Utropolis, Glenmarie) / 03-7953 6688 (KDU College, Damansara Jaya).

###

About KDU University College

KDU has over 32 years of history and experience and believes in providing real world education to meet real world needs, and has traditionally, been successful in producing competent graduates and preparing students for top universities all over the world.

Established in 1983, and a pioneer in Malaysian private education, KDU was one of the first private colleges in Malaysia to have its own purpose-built campus. KDU College then, was awarded the university college status in 2010 – a reflection of its quality programmes, and the growth of its international student population.

KDU University College and KDU College are members of Paramount Education, a fully-integrated education services provider for primary, secondary, tertiary, and postgraduate level studies as well as executive and professional development programmes.

About SHTCA

KDU’s School of Hospitality, Tourism and Culinary Arts (SHTCA) was established in 1987 and through its 30 years of tertiary education experience has provided students with an international experience, allowing them to achieve a global outlook be it during or after their studies.

Students develop an acute appreciation for hands on training on theoretical and practical aspects of the Hospitality Industry. As an added value, Entrepreneurial skills are also acquired upon graduation through their relevant international study and work experience, and this benefits their personal development and future career.

About Food Aid Foundation

Food Aid Foundation is a food bank that rescues and collects surplus food from the supply chain and redistributes it to charity/welfare organisations, refugee schools and communities, soup kitchens, the destitute and the differently-abled community. Besides rescuing surplus food, the Food Aid Foundation is active with their emergency relief work, working in the state of Kelantan annually during when the floods affect the populace. Their aim is to eliminate hunger and providing nutritious meals to the poor and needy.

Being the first food bank in Malaysia that rescues perishable and non-perishable surplus food, the Food Aid Foundation operates daily and has rescued 187 tonnes of food in 2016 and more than 140 charity/welfare homes and needy families have benefitted from its efforts.

To know more about Food Aid Foundation, please contact Cik Hayati Ismail at [email protected] or call 603-9226 5500.

About World Chefs without Borders

Worldchefs without Borders (WCWB) is a global humanitarian aid initiative by The World Association of Chefs Societies (Worldschefs). Its mission is to support and mobilize its global chef network to undertake initiatives to provide education and resources to those in need and who are afflicted by natural disasters.

Its programs fit into four key focus areas. Through the Emergency Task Force chefs work with local rescue units, mobile kitchens and other local programmes. In the Relief Program, operated with logistical support of Electrolux and AIESEC, chefs assist victims and aid teams in disaster-struck areas.

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

To know more about Chef without Borders, please visit https://worldchefswithoutborders.worldchefs.org

Media enquiries

Wafri Zaeem bin Mohamad Yusof

Executive – Public Relations, Marketing Communications

KDU University College

Telephone : +603 – 5565 0509

Email:[email protected]

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Worldchefs Global Certification finalist for Innovation Award

Post author By Anand
Post date August 5, 2017

JULY 2017: FAB is delighted to announce the finalists for the 2017 FAB Awards. Now in its third year, the Awards recognise the contributions made by awarding organisations and their employees to education and skills in the UK over the past year. The FAB 2017 Awards dinner is being held at the end of the first day of the FAB Conference, on 19 October at the Marriott Hotel in Leicester. Stephen Wright, FAB Chief Executive, says “we received more entries to the Awards than ever before and the standard was exceptionally high. We look forward to announcing the winners and to celebrating the successes within the industry at the Awards dinner on 19 October.

” The finalists are:

Awarding organisation of the year sponsored by Coelrind • Aim Awards • Ascentis • Future (Awards and Qualifications) • Training Qualifications UK (TQUK) • VTCT

Qualification of the year sponsored by Cirrus Assessment • Agored Cymru – Level 4 Diploma in Data Analytics • Ascentis – Level 1 Award in Understanding British Values • ILM – Level 3 Diploma for Managers • Open Awards – Level 2 Award in Skills for Teaching Independent Travel Training • SFEDI Awards – Passport to Enterprise and Employment

Team of the year sponsored by PSI • ABE – ABE Portal • NEBOSH – Qualification Development Team • Sports Leaders UK – Relationship Management Team • VTCT – Qualifications and Assessment Team

Individual of the year sponsored by Gordon Associates • Nigel Barraclough, Qualsafe Awards • Terry Fennell, FDQ • Julie Hyde, NCFE • Jenny Newton, Open Awards • Kelly Venter, Training Qualifications UK (TQUK)

Innovation of the year sponsored by British Council • Digital Assess – CompareAssess • IMI – MOT Products • The London Institute of Banking & Finance – Qualification: Lessons in Financial Education • World Chefs and City & Guilds – Digital Credentialing • YMCA – Y-Mark:

A revolution in marking FAB 2017 is an ideal opportunity to get together with colleagues to hear the latest from industry experts, find out what the future holds and have valuable time away from the office to take stock and discuss the issues and implications with peers over dinner. Registrations are now open at www.awarding.org.uk/conference-awards. END OF PRESS RELEASE Note to Editors The Federation of Awarding Bodies (FAB) is the trade association that represents over 125 organisations that award vocational qualifications in the United Kingdom and over 20 stakeholder organisations. www.awarding.org.uk. For more information regarding FAB or the event in October please email [email protected].

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American Culinary Federation Announces National Award Winners

Post author By Anand
Post date August 1, 2017

Cook. Craft. Create. ACF National Convention & Show Highlights

Foodservice Industry Innovation

St. Augustine, Fla., July 20, 2017—The American Culinary Federation, Inc. (ACF), the premier professional chefs’ organization in North America, conferred its highest awards on chefs and students, explored culinary innovations and trends and inducted its new board of directors during Cook. Craft. Create. ACF National Convention & Show at Disney’s Coronado Springs Resort, Orlando, July 9–13, 2017.

American Culinary Federation Presents National Awards

The winners of ACF Regional Culinary Salons competed for the national title in their respective categories during Cook. Craft. Create. and demonstrated their culinary skills, knowledge and commitment to the craft. The ACF national competition award winners are:

U.S.A.’s Chef of the YearTM
Drew Garms, executive chef, The Everglades Club, Palm Beach, Florida, ACF Palm Beach County Chefs Association

ACF Pastry Chef of the Year, sponsored by PlugraÌÂ® European Style Butter

Dan Boman, CEPC, chef instructor, Art Institute of Phoenix, Arizona, ACF Chefs Association of Arizona, Inc.

ACF Chef Educator of the Year

Costa Magoulas, CEC, CCE, CCA, AAC, Dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, ACF Central Florida Chapter

ACF Student Chef of the Year

Madeline Black, student, Utah Valley University Culinary Arts Institute, Orem Utah, ACF Beehive Chefs Chapter Inc.

ACF Student Team National Championship, sponsored by Vitamix® Corporation
ACF Chefs de Cuisine Association of St. Louis Inc. Student Team: Nick Norton, Sean Pham, Tim Polacek, Derek Kaliszewski, CC; and Nick Wenz
Coaches: Brian Bernstein and Scott Scheible

Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and Vitamix® Corporation
Kendall College: Nikhil Bendre, CC; Brandy Freberg; Benton Givens; and Joshua Ludwig Coaches: Wook Kang, CEC, and Nelia Salvi, CC

For a full list of award recipients, visit wearechefs.com/2017/07/19/the-2017-american- culinary-federation-award-winners/.

Top Culinary Trends Explored at Cook. Craft. Create.

The ACF National Convention & Show offered more than 1,100 chefs, cooks, students, industry professionals and culinary enthusiasts an opportunity to investigate culinary frontiers that will influence innovation in the foodservice industry. Here are the top five culinary trends:

1. Pop-up restaurants: In an increasingly competitive industry, pop-ups offer entrepreneurial chefs an opportunity to create innovative dining experiences, develop a following and more quickly turn a profit.
2. Insects as cuisine: Insects have a robust history as a plentiful food source, as well as a bright future with adventurous diners. Crickets, ants and grubs are sustainable protein alternatives and flavor enhancers in food and craft cocktail creations.
3. Modern Plating: As diners continue to seek inventive and engaging culinary experiences, one tool in a chef’s arsenal is modern plating, using tools such as paintbrushes, record turntables and edible inks.
4. Sustainably Sourced Ingredients: Sourcing sustainable ingredients and working with local farmers and purveyors can lead to better outcomes for the environment, business owners and today’s modern diners.
5. “Trash fish”: Underutilized and lesser species of seafood, like lionfish and squirrelfish, can offer chefs new culinary possibilities and entice diners with the promise of meals that are as sustainable as they are delicious.

Industry-leading presenters explored these top trends in depth, including Theodore Kozerski, co-founder, Detroit Ento; Carlos Villanueva, executive chef, Cloud Catering; Matthew Wadiak, chief operating officer, Blue Apron; and Norman Van Aken, owner, Norman’s.

American Culinary Federation Announces New Board of Directors

ACF installed national officers for the 2017-2019 term. The national officers will serve as the organization’s governing body on ACF’s board of directors and will oversee the Federation and its subsidiaries, working with ACF national office staff to guide the organization’s growth.

“We are at a pivotal point in our organization with the introduction of a new board of directors,” said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC. “We will work together to ensure that ACF’s mission remains relevant for today’s professionals while demonstrating the standard of excellence in everything that we do. My personal commitment is to continue to improve ACF for the next generation.”

National officers for 2017-2019 are:

President: Stafford T. DeCambra, CEC, CCE, CCA, AAC, global culinary consultant, Atmore, Alabama
Immediate Past President: Thomas Macrina, CEC, CCA, AAC, Food FanaticsTM Chef, US Foods, Philadelphia, Pennsylvania
Secretary: Kyle Richardson, CEC, CCE, AAC, professor, culinary arts, Joliet Junior College, Joliet, Illinois
Treasurer: Christopher F. Donato, CEC, AAC, corporate executive chef, Nestle Professional, Solon, Ohio
Vice President, Central Region: Brian Hardy, CEC, CCA, AAC, executive chef/director of foodservice, The Gatesworth, Ballwin, Missouri
Vice President, Northeast Region: Christopher Neary, CEC, CCA, AAC, corporate executive chef, J Kings Food Service Professionals, East Rockaway, New York
Vice President, Southeast Region: Kimberly Brock Brown, CEPC, CCA, AAC, executive chef, Culinary Concepts, LLC, Charleston, South Carolina
Vice President, Western Region: Carlton Brooks, CEPC, CCE, AAC, retired, Mesa, Arizona
American Academy of Chefs Chair: Mark Wright, CEC, AAC, chair, hospitality management department, Erie Community College, Buffalo, New York

For more information about ACF, visit www.acfchefs.org. Photos and interview opportunities with industry experts available upon request.

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook, Instagram and Twitter.

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Worldchefs TIP of the month: Pairing Tea & Food

Post author By Anand
Post date August 1, 2017

It can seem complex to pair tea and food, but in reality there are simple rules of logic that you can use to achieve the pairing. Whenever you’re preparing a recipe or choosing a dish, think of its main ingredients and choose your tea based on them. The idea is to complement or contrast the tastes found in tea / food. Contact us on [email protected] to receive free advice on tea parings for your food menu!

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Gastronomique Adventure – coming soon! Purchase tickets or donate

Post author By Anand
Post date July 31, 2017

JULY 2017: The School of Hospitality, Tourism and Culinary Arts in KDU University College is proud to be the host of the event entitled “Gastronomique Adventure” in which Master Chefs from around the world who are the main committee members of the World Chefs Association will be in attendance to give you a taste of their Master dishes. We have Chef Willment Leong who is also the chairman of WCWB, Chef Thomas A Gugler, the President of Worldchefs among the team of 11 Master chefs cooking their dishes at KDU. The event will be held on 6 August 2017 at KDU University College.

All proceeds of the event will be provided to World Chefs Without Borders and the Food Aid Foundation to aid those in need.

Tickets for the event are Rm 150.00 per person. If you are not able to attend this glamorous event, you can also make a donation towards these foundations.

EVENT ADDRESS

KDU University, Jalan Kontraktor U1/14, Hicom-glenmarie Industrial Park, 40150 Shah Alam, Selangor, Malaysia

PURCHASE TICKETS & MAKE DONATIONS

Please get in touch with Mr Rick Chee, co-founder of Food Aid, Chef KKYau +60122682832 ([email protected]) , the Asia representative for WCWB or Mr Bonnie Lopez on 60192701559 , the Head of School of Hospitality, Tourism and Culinary Arts, KDU University College.

Please make your donations to:

Food Aid Foundation

Bank: MAYBANK, Malaysian Account No: 56470165577

Swift Code: mbbemykl

Please notify [email protected] on your deposits and they in turn will send you a tax exemption receipt to you or to your organization/company.

ABOUT THE PARTNER ORGANIZATIONS

World Chefs Without Borders is a humanitarian aid initiative by The World Association of Chefs Societies (WACS). WCWB collaborates with any and all aid agencies and organizations, international, governmental and private. WCWB is an initiative impartial to race, religion, gender, political views and any other dividing concept. It aims at saving lives, alleviating suffering and restoring dignity and basic human rights by providing nutritious food and clean water to the hungry and the malnourished, in response to national as well as international situations. WCWB works with employers to ensure that volunteering chefs will have their jobs secure until their return from the field.

Food Aid Foundation is a non-profit governmental organization (NGO) that is a ‘Food Bank’ where manufacturers, distributors, wholesaler, retailers, companies or people can donate their unused or unwanted foods which will then be collected and distributed to charitable/welfare homes, volunteer welfare organisation, refugees community, poor families, destitute and soup kitchen.

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A Grand Event of Chinese Culinary Education

Post author By Anand
Post date July 26, 2017

ShanDong International Culinary Arts Education Summit Will Be Held in Shandong Province

On July 28, 2017, the 2017 World Skills China Cooking Category Experts Report & International Culinary Arts Education Summit will be held in Shandong City Service Technician College. Ministry Human Resources and Social Security Department of Shandong Province will host the event, while Shandong City Service Technician College will be the organizer.

Organization leaders of Ministry of Human Resources and Social Security, the Human Resources and Social Security Department of Shandong Province, the WorldChefs, the Famous Chefs Special Committee of China Cuisine Association, the International Food Committee, the Shanghai Restaurant and Cuisine Association and Yantai Cuisine Association will attend the summit. Together with representatives from the well-known food and beverage brands and staff from the college, the approximate summit participants number reaches 300 people.

The summit’s theme is Culinary Progress to Mastery. The event will focus on two sub-topics, which are experts report on World Skills Cooking Category and the sustainable development of Chinese culinary education. Other activities such as the opening ceremony of Clinton Zhu’s National Master Skill Center, the countdown ceremony of the World Skills Competition Cooking Category, as well as signing MOU ceremony of WorldChefs global certification project, will be in the event.

World Skills competitor selection is not only a competition, but also a training. The summit will improve the college’s understanding and knowledge of culinary education as well as the professional skills of the students involved by discussing the experience of how the college student Di Qu successfully selected into World Skills Competition.

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American Culinary Federation Announces National Award Winners, Top Culinary Trends and New Board of Directors

Post author By Anand
Post date July 24, 2017

St. Augustine, Fla., July 20, 2017—The American Culinary Federation, Inc. (ACF), the premier professional chefs’ organization in North America, conferred its highest awards on chefs and students, explored culinary innovations and trends and inducted its new board of directors during Cook. Craft. Create. ACF National Convention & Show at Disney’s Coronado Springs Resort, Orlando, July 9–13, 2017.

American Culinary Federation Presents National Awards

U.S.A.’s Chef of the Year™

Drew Garms, executive chef, The Everglades Club, Palm Beach, Florida, ACF Palm Beach County Chefs Association

ACF Pastry Chef of the Year, sponsored by Plugrá® European Style Butter

Dan Boman, CEPC, chef instructor, Art Institute of Phoenix, Arizona, ACF Chefs Association of Arizona, Inc.

ACF Chef Educator of the Year

Costa Magoulas, CEC, CCE, CCA, AAC,Dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, ACF Central Florida Chapter

ACF Student Chef of the Year

Madeline Black, student, Utah Valley University Culinary Arts Institute, Orem Utah, ACF Beehive Chefs Chapter Inc.

ACF Student Team National Championship, sponsored by Vitamix® Corporation

ACF Chefs de Cuisine Association of St. Louis Inc. Student Team: Nick Norton, Sean Pham, Tim Polacek, Derek Kaliszewski, CC; and Nick Wenz

Coaches: Brian Bernstein and Scott Scheible

Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and Vitamix® Corporation

Kendall College: Nikhil Bendre, CC; Brandy Freberg; Benton Givens; and Joshua Ludwig

Coaches: Wook Kang, CEC, and Nelia Salvi, CC

For a full list of award recipients, visit wearechefs.com/2017/07/19/the-2017-american-culinary-federation-award-winners/.

Top Culinary Trends Explored at Cook. Craft. Create.

Pop-up restaurants: In an increasingly competitive industry, pop-ups offer entrepreneurial chefs an opportunity to create innovative dining experiences, develop a following and more quickly turn a profit.

Insects as cuisine: Insects have a robust history as a plentiful food source, as well as a bright future with adventurous diners. Crickets, ants and grubs are sustainable protein alternatives and flavor enhancers in food and craft cocktail creations.

Modern plating: As diners continue to seek inventive and engaging culinary experiences, one tool in a chef’s arsenal is modern plating, using tools such as paintbrushes, record turntables and edible inks.

Sustainably sourced ingredients: Sourcing sustainable ingredients and working with local farmers and purveyors can lead to better outcomes for the environment, business owners and today’s modern diners.

“Trash fish”: Underutilized and lesser species of seafood, like lionfish and squirrelfish, can offer chefs new culinary possibilities and entice diners with the promise of meals that are as sustainable as they are delicious.

American Culinary Federation Announces New Board of Directors

National officers for 2017-2019 are:

President: Stafford T. DeCambra, CEC, CCE, CCA, AAC, global culinary consultant, Atmore, Alabama
Immediate Past President: Thomas Macrina, CEC, CCA, AAC, Food Fanatics™ Chef, US Foods, Philadelphia, Pennsylvania

Secretary: Kyle Richardson, CEC, CCE, AAC, professor, culinary arts, Joliet Junior College, Joliet, Illinois
Treasurer: Christopher F. Donato, CEC, AAC, corporate executive chef, Nestle Professional, Solon, Ohio
Vice President, Central Region: Brian Hardy, CEC, CCA, AAC, executive chef/director of foodservice, The Gatesworth, Ballwin, Missouri
Vice President, Northeast Region: Christopher Neary, CEC, CCA, AAC, corporate executive chef, J Kings Food Service Professionals, East Rockaway, New York
Vice President, Southeast Region: Kimberly Brock Brown, CEPC, CCA, AAC, executive chef, Culinary Concepts, LLC, Charleston, South Carolina
Vice President, Western Region: Carlton Brooks, CEPC, CCE, AAC, retired, Mesa, Arizona
American Academy of Chefs Chair: Mark Wright, CEC, AAC, chair, hospitality management department, Erie Community College, Buffalo, New York

For more information about ACF, visit www.acfchefs.org. Photos and interview opportunities with industry experts available upon request.

# # #

About the American Culinary Federation

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25th IKA/Culinary Olympics 2020 moving to Stuttgart – a step into the future

Post author By Anand
Post date July 21, 2017

Frankfurt/Main, 18^th July 2017: IKA/Culinary Olympics are moving to Stuttgart. Starting in 2020, the world’s culinary summit will take place at the Stuttgart Fairgrounds. The largest exhibition of culinary art in the world will be organised in conjunction with the Intergastra trade show.

The organisers of the event, the German Chefs’ Association (VKD) and the Stuttgart Fairgrounds, are pleased to announce that the 25^th edition of the IKA/Culinary Olympics will take a new format, opening its doors at the same time as the Intergastra in Stuttgart.

According to VKD’s President, Andreas Becker, this change of location is a “step into the future”. “Stuttgart offers us the opportunity to present the IKA/Culinary Olympics better on an international level”, he explains. With approximately 100,000 Intergastra visitors, the association will be able to reach a much larger professional audience.

In Stuttgart, over 2,000 chefs from more than 50 nations will participate in the world’s largest culinary competition. The national teams want to present pioneering culinary trends and win culinary Olympic gold medals. The Culinary Olympics offer chefs an ideal platform to showcase their skills. “It also helps to forge a positive image of the culinary profession”, underlines Andreas Becker. Amongst chefs, the IKA/Culinary Olympics are an internationally renowned event.

Fritz Engelhardt, President of the Dehoga Association in Baden-Württemberg, is delighted about the change of location. “A long-term move of the IKA/Culinary Olympics to Stuttgart is beneficial to the gastronomic industry as such and all parties involved”. Intergastra, one of Europe’s most important professional trade shows for gastronomic outlets, hotels, and other hospitality service providers.

FOR MORE INFORMATION

Steinlestraße 32

60596 Frankfurt

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