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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!
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.
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.
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 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.
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:
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:
For more information about ACF, visit www.acfchefs.org. Photos and interview opportunities with industry experts available upon request.
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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.
[REPRINTED COURTESY OF ELECTROLUX, JULY 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.”
FOR MORE INFORMATION Malin Ekefalk, Electrolux
FIJI, JULY 2017: School chefs event gave a great opportunity for our young people to learn the skills needed to prepare healthy and nutritious meals. Talks are underway to take the School Chef Challenge to another level.
Minister for Health and Medical Services Rosy Akbar said we needed to take it to the divisional and national level. Ms Akbar gave the closing address at the end of the event at the Outrigger Fiji Beach Resort on the Coral Coast.
The two-day competition involved 16 schools and 180 students.
“The Ministry is very serious to trade this event, partner with Outrigger to take the event out to the divisional participation,” she said.
She said they needed to take the message there for more student, parental and community participation.
She added the event gave great opportunity for our young people to learn the skills needed to prepare healthy and nutritious meals.
She applauded the resort and other partners for their effort to stage this event.
It offered young people an insight into the tourism industry.
“This wonderful event has such great potential to benefit the health and well-being of everyone.
“Let us not underestimate the part that our children and young people can play and need to play, in the fight against NCDs,” she said.
Resort manager Russell Blaik said the event was a success both educationally and for fun.
“We are impressed with the initiative to see it as a semi-national level event with 16 schools this year,” he said.
“We are talking with the Minister to take the event to the national with zonal competitions before the grand final at a later stage.”
World Chefs Association Youth Development co-ordinator Sarah Kymbrekos was impressed with the skills of the aspiring chefs who competed at the event.
“It has been very good, I am happy with it and there have been a lot of new talents coming through,” she said.
“The creativity was a class act and the use of the local ingredients with the theme being SOS – no salt, oil and sugar.
This was Ms Kymbrekos first time to be part of the school chef competition but has been part of the national salon culinary competition in previous years.
She was a former president of the Vanuatu Chefs Association before she joined the World Chefs.
Also impressed was Blake Haines who is New Zealand young chef ambassador and was among the judges.
Meanwhile, Sigatoka Andhra Sangam College created history to become the second school to win the School Chefs Challenge yesterday.
The Olosara based institution becomes the first to end Cuvu College’s dominance in the event since its inception in 2013.
They scooped Sneh Lata Singh memorial trophy and won $2000 from the Ministry of Health and Medical Services.
AS REPORTED IN THE FIJI SUN:https://fijisun.com.fj/2017/07/16/minister-akbar-sees-school-chef-challenge-becoming-bigger/
Edited by Ranoba Baoa
Feedback: [email protected]
Paris, France, June 2017: The first ever meeting of the Feed the Planet Advisory Board was held earlier this month in Stockholm, Sweden. The full-day event brought together partners Electrolux, AIESEC and Worldchefs to discuss past learnings and future plans for the Feed the Planet initiative, which deliver strategies and projects that contribute to securing a sustainable and equitable food future.
“The Feed the Planet program represents a true partnership,” said Thomas Gugler, President Worldchefs and Advisory Board Member, “in that is was born from a shared vision, and will grow by leveraging our mutual core competencies to make a real-world impact. As a global authority on food, Worldchefs must show leadership on some very pertinent defining issues of our time- those of food sustainability, poverty alleviation, and equal opportunities for education.”
The Feed the Planet mission is to inspire better food consumption and cooking habits among consumers and professionals, and to help people in need, or simply to deliver better food, better life and a better future. Launched in September 2016, Feed the Planet started with food waste awareness initiatives in several regions, sustainability education for chefs in four culinary schools and emergency intervention in crisis areas such as in Greece for refugees, in Peru for flood victims, and in Italy for earthquake survivors through World Chefs Without Borders. Another achievement was finalizing the design of a mobile kitchen, to be deployable in emergencies globally.
“As three very different but complementary organizations united by shared values of sustainability and social responsibility we have come far during this period. We look forward to leveraging our learnings, replicating and scaling up the projects,” says Malin Ekefalk, Electrolux Director Social Responsibility.
A series of programs and initiatives are being planned – with some underway already – to deliver on these goals. Projects include for example hosting workshops to promote sustainable practices in the kitchens of chefs and consumers; helping to put better food on the table and providing advice on cooking on a tight budget; serving meals and raising funds for those in need in every corner of the globe; and providing workplace education and emergency relief efforts.
For news and updates, visit us at: https://feedtheplanet.worldchefs.org/
For more photos from this event, visit us on Facebook: https://www.facebook.com/wacsworldchefs/posts/1491304397595439
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About Feed the Planet
Feed the Planet is a Worldchefs initiative in partnership with Electrolux and AIESEC.
By leveraging our core competencies, we seek to develop collaborations, strategies and projects that contribute to securing a sustainable food future.
Our goal is to inspire better food consumption and cooking habits among consumers and professionals, maximizing sustainable choices and health while contributing to a reduction of negative impacts.
We are also working towards support people in need – in putting better food on the table, providing advice on cooking on a tight budget, offering workplace education and through emergency relief efforts.
About Worldchefs
World Association of Chefs Societies (“Worldchefs”) is a global network of chefs associations founded in October 1928 at the Sorbonne in Paris, where the venerable Auguste Escoffier was named as first Honorary President. Today, this global body has over 100 official member chefs associations that represent more than 8 millions of professionals worldwide.
WORLDCHEFS is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.
About Electrolux
Electrolux shapes living for the better by reinventing taste, care and wellbeing experiences, making life more enjoyable and sustainable for millions of people. As a leading global appliance company, we place the consumer at the heart of everything we do. Through our brands, including Electrolux, AEG, Anova, Frigidaire, Westinghouse and Zanussi, we sell more than 60 million household and professional products in more than 150 markets every year. In 2016 Electrolux had sales of SEK 121 billion and employed 55,000 people around the world. For more information go to www.electroluxgroup.com.
About AIESEC
AIESEC is the world’s largest youth-led network creating positive impact through personal development and shared global experiences. Our vision: peace and the fulfilment of humankind’s potential. AIESEC develops the leadership potential of youth through experiential learning, volunteer experiences and professional internships, enabling both employers and organisations to connect with a global network of talent.
CONTACT
Andrea Petruzella
PR & Marketing Manager, Worldchefs
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10
www.worldchefs.org
Malin Ekefalk
Electrolux Director Social Responsibility

Yantai, China, June 2017: Food Forever, recipes for a healthy planet received the best cookbook of the year award from Gourmand in Yantai, China. As each year Gourmand received thousands of the most marvelous and interesting cookbooks from authors worldwide. Gourmand asked Lars Charas, the author of Food Forever, the books of culinary schools and professionals to give a presentation and formally launch the printed book in China. The Food Forever award is dedicated to the 20 million people suffering from severe malnutrition in Africa and the middle east and of course we hope thousands of students and professionals will use Food Forever to find new ways to make food cultures and systems resilient to challenges ahead.Congratulations to Lars for the leadership and inspiration from everyone at Worldchefs. You can read more about him in the upcoming issue of Worldchefs magazine, coming out in July.As a global authority on food, a core mission for Worldchefs is to drive positive change for the planet through our Feed the Planet program. Better life, better food, better future. Worldchefs Feed the Planet is delighted to recognize chefs who are making a positive difference in the world and the culinary community. To find out more about Feed the Planet visit: http://feedtheplanet.worldchefs.org/CONTACTAndie PetruzellaPR & Marketing, Worldchefs
Mexico City, Mexico, June 27, 2017: Moving Mexican cuisine forward, and expanding our notion of food itself.
For the 11th year running, White Guide proudly presents the Global Gastronomy Award. The distinction is awarded to a chef or another gastronomical dignitary of international stature at the apex of his or her orbit, serving as a role model and inspiration within contemporary gastronomy, taking it forward – and beyond.
The award ceremony will take place at a special event in New York this fall.
Global Gastronomy Award 2017– in collaboration with Electrolux:
ENRIQUE OLVERA, Pujol, Mexico City, Mexico.
“For having elevated Mexican classics and beloved street food to new heights, bridging modesty and sophistication, hindsight and modernity – and for bringing the rich spectrum of regional fare into the limelight, including indigenous and ancient delicacies, whose secrets he has successfully unlocked.”
Mexican food is a universe in itself, spanning a vast diversity of regional produce, ingredients and traditions, some pre-Columbian. Yet, sophistication is not what first comes to mind when imaging Mexican food, but rather frozen Margaritas, nachos and guacamole, which may be more Tex-Mex than authentic Mexican. Enrique Olvera is about to change all that. He successively re-defines and elevates this ancient and rustic cooking into contemporary gastronomy, with full respect for its roots and unique qualities. With a little tweaking from the inspired hands of Chef Olvera the legacy of Mexican cooking plays out in new and sometimes unexpected ways at his restaurants, especially at Pujol in Mexico City. Based on his stock of native ingredients like heirloom corn, wild herbs and greens, rare endemic seeds, nuts, chillies, and indeed insects like maguey worms and flying chicatana ants, he is not only moving Mexican cuisine forward, but expanding our notion of food itself.
A hallmark of his cooking is recognizing street food as a major culinary asset. By analyzing its flavours in-depth he unceasingly works on enhancing these rustic dishes, sometimes to higher clarity, sometimes to deeper complexity. Inspiration is right around the corner. Nowhere is the varied abundance of regional Mexican food more evident than in the streets of Mexico City, today the home of more than 22 million people from all over the country, all of them bringing the flavours of their regions to their pots.
At Pujol, his new restaurant in Mexico City’s elegant Polanco district – which is strikingly modern in a Zen way and more casual than its predecessor by 16 years – the signature dishes demonstrate Olvera’s longstanding commitment to unlocking the secrets of regional Mexican “grandma cooking”. The tasting menu opens up with some glorious street snacks, including smoked baby corn served on sticks in a hollowed out gourd with a chilli mayonnaise, remark- ably deep in umami from ant powder.
The iconic highlight is the mole madre, essentially a mole negro that has been cooking on Olvera’s stoves for more than 3 years – and still is, and which continues to deepen in complexity. A triumph of flavour, it is presented in a dark aromatic ring with a freshly made mole in the middle, both of which one wipes up in hot hoja santa (“sacred leaf”) tortillas, and eats as tacos. In Mexico a taco is not a dish, it’s a way of eating.
Chef Olvera has described his mole madre as an organism: old, but alive and still kicking. This is the perfect metaphor for Mexican cuisine itself.
2007: Ferran Adrià, ElBulli, Roses, Spain
2008: Charlie Trotter, Charlie Trotter’s, Chicago, USA
2009: Fergus Henderson, St. John, London, UK
2010: René Redzepi, Noma, Copenhagen, Denmark
2011: Alain Passard, l’Arpège, Paris, France
2012: David Chang, Momofuko, New York, USA
2013: Gastón Acurio, Astrid y Gastón, Lima, Peru
2014: Massimo Bottura, Osteria Francescana, Modena, Italy
2015: Magnus Nilsson, Fäviken Magasinet, Järpen/Åre, Sweden
2016: Dan Barber, Blue Hill at Stone Barns, New York, USA
For further information:
Lars Peder Hedberg, White Guide Global, +46 70 975 99 10
Mikael Mölstad, White Guide, +46 70 727 21 22
Press release along with further information and high-resolution picture available at whiteguide.com
White Guide is the leading guide and information system in the Nordic countries focusing primarily on restaurants and gastronomy. All White Guides are editorially independent and testing is carried out anonymously by 100+ professional reviewers. The White Guide Nordic can be downloaded as a freemium app from the App Store. 12forward by White Guide can be downloaded from the App Store or Google Play. For more information: whiteguide.com.
The Global Gastronomy Award has been presented in cooperation with Electrolux since 2010, Electrolux is a global leader in home appliances and appliances for professional use, based on deep consumer insight. For more information go to www.electroluxgroup.com.
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