Category: Press Releases

APCCA, World Chefs Without Borders and Electrolux aid Peruvian town of Huarmey after enduring heavy flooding

Post author By Anand
Post date June 23, 2017

HUARMEY, Peru, June, 2017: A solidarity luncheon was held in Huarmey earlier this year after the mass flood that took place in Peru this March.

Supported by The Peruvian Association of Chefs, Cooks and Allies (APCCA), World Chefs Without Borders (WCWB), and Electrolux, the lunch – prepared by chef Augustin Buitrón Baca – was provided for 1,000 victims of the flooding. Guests enjoyed their meals in solidarity under the sun as they were welcomed with hugs and comfort by volunteers.

The flood, which took place in March, heavily damaged the rural community – including the destruction of schools, hospitals and local eateries. Prior to the luncheon, WCWB donated food and clothes to the people of Huarmey, as well as collected 18,226 euros for the Peru relief effort.

An Electrolux equipment kit was given to five popular restaurants in the area that had lost their kitchens due to the high water levels in order to help restore what was damaged. The kits included a refrigerator, a four burner cooker, and a microwave.

A special thank you was given to the students of the University of the Americas, Professor Gabriela Zúñiga, Claudio Palacios, Pamela Alonso, Cynthia García, the president of APCCA, Andrés Atapoma, Jhonny Inga Ramírez Francisco and Lino Andia for making this event possible through their support and volunteer work.

Please visit us on Facebook for more.

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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.

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

WCWB is part of the Worldchefs Feed the Planet program.

Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines.

https://worldchefswithoutborders.worldchefs.org/

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.

www.howtofeedtheplanet.com

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.

www.worldchefs.org

CONTACT

Willment Leong, WCWB Chairman

[email protected]

KK Yau, WCWB Emergency Task Force Team

[email protected]

Andrea Petruzella
PR & Marketing Manager, Worldchefs
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

News Press Releases

Slovakian WCWB chefs raise 700 euro for children with cardiovascular disease: show that food really heals

Post author By Anand
Post date June 21, 2017

Bratislava, Slovakia, June 2017: The World Chefs Without Borders (WCWB) Ambassador in Slovak Republic, Mister Vojto ARTZ, introduced the mission and activities of WCWB at an event that took place within a Food Festival between June 2 – 4, 2017. The event took place in the capital of Slovakia, Bratislava, on the premises of the Bratislava castle, and commemorated the 300th anniversary of the coronation of Maria-Therese for Hungarian and Czech queen and Austrian archduchess.

Mister Artz organized his own “Vojto Cooking show” at the international level. It created opportunities for noted chefs from Slovakia, Czech Republic and Italy to showcase their skills live to the public. Meals and desserts prepared on stage were auctioned off straight away and this way they were changed into the means to support a good thing – improvement of life conditions of children with cardio-vascular diseases.

A grand total of 700,00 EUR was raised and bestowed in the form of donation to the Children Cardiocentre Foundation.

Present at the event were Mrs. Zuzana Duzekova, the general secretary of the Slovak association of chefs and conditioners, and Mrs. Mária KadleÄÂíková, the custodian of the Children Cardiocentre Foundation.

Congratulations to the efforts of the chefs, who have proven to all that their hearts are in the right place. In this case, it is possible to confirm that food really heals.

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ABOUT World Chefs Without Borders

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by the World Association of Chefs Societies (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.

Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

News Press Releases

Invitation to the 5th Union of International Associations Round Table (Asia-Pacific)

Post author By Anand
Post date June 19, 2017

June 2017: The Union of International Associations (UIA) cordially invites Worldchefs member associations to send two representatives to its 5^th Associations Round Table Asia-Pacific on Thursday 21 and Friday 22 September in Chiang Mai, Le Méridien Hotel.

The UIA Round Table is an opportunity to learn through networking and through practice, to meet other international associations and share experience and knowledge to help you run your organization better. Read more on the background here .

The registration fee for association representatives is 2000 Thai Baht. Thanks to the support of our hosts, the Thailand Convention and Exhibition Bureau, we are able to offer a high-level educational programme for a low fee. All other elements of the programme are complimentary. Delegates are responsible for their own travel and accommodation arrangements and expenses.

An overview of the programme is below. For full details, please see the Round Table website (roundtable.uia.org).

To register, please go to the Round Table website (roundtable.uia.org) and log in:

your username is D0304 and your password is SGMYZUIE.

You can use this to register up to two delegates; each of your delegates will need to log in and register separately. Should you wish to send more than two delegates, please contact us.

At roundtable.uia.org you will also find information about our Round Table Europe on 10 November in Brussels, at which you are equally welcome.

When you log in to register for a Round Table, you may also want to take the opportunity to check your association’s profile in the Yearbook of International Organizations.

For over 100 years the UIA has been working to promote and document the work of international associations. We look forward to welcoming you at our Round Tables this year.

OVERVIEW OF PROGRAM

Thursday 21 September

14.30

Opening keynote: “Is your association ‘political’?”
followed by a panel of associations and round table discussions

16.00

Refreshments

16.30

Case studies: associations share their experience in meeting challenges

– Harnessing the power of technology for program delivery towards greater impact
– Staying alive, with or without funding
– Fostering global participation in an international organization

18.00

Dinner hosted by Rati Lanna Riverside Spa Resort

Friday 22 September

9.00

Case studies: associations share their experience in meeting challenges

– Your organization in the communication age: what is your story?
– Getting accredited by UN bodies: why do it, how to do it, and what are the consequences?
– Finding, training, retaining, and keeping track of thousands of volunteers

10.30

Refreshments

11.00

Closing keynote: “Creating shared value in the civil sector”

12.30

Lunch hosted by Le Meridien Chiang Mai

14.00

Optional excursions

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ABOUT THE UNION OF INTERNATIONAL ASSOCIATIONS

Since its foundation in 1907 as the Central Office for International Associations, the Union of International Associations (UIA) has focused on documenting the nature and evolution of international civil society.

UIA is a non-profit, independent research institute, a repository for current and historical information on the work of international associations. UIA documents the work of International Nongovernmental Organizations (INGOs) and Intergovernmental Organizations (IGOs) and promotes the public awareness of their activities.

UIA’s focus today is on promoting the internationality of these organizations and in representing the collective views of international bodies.

UIA collects, hosts and provides up-to-date, reliable information on global civil society and maintains the most comprehensive source of information on international associations, their activities and concerns, and their meetings activities.

CONTACT

Nancy Carfrae

Coordinator, UIA Associations Round Table

Email: [email protected]

News Press Releases

AJCA Grows in Strength, Chef Shojiro Urabe bestowed Worldchefs Honorary Life Membership

Post author By Anand
Post date June 19, 2017

Tokyo, Japan, June 2017: The All Japan Chefs Association AJCA recently held their General Meeting at the Metropolitan Hotel in Tokyo. In attendance were the 13 regional AJCA presidents, many AJCA members, members of the IKA 2016 National Team as well as individual competitors, and two special guests from Worldchefs; President Thomas Gugler and Continental Director Dr. Rick Stephen.

This event was elevated even further with the presence of a number of highly influential politicians, making it clear that the AJCA have a direct line with the government of Japan as they work hand-in-hand to achieve the same culinary goals.

AJCA President Toshi Utsunomiyo was extremely happy to see the full room of chefs, and the AJCA’s respect for Worldchefs was palpable – each and every person in the room was wearing a Worldchefs tie.

During his presentation, the President emphasized the importance of working with the government, especially in view of the 2020 Olympic Games to be held in Tokyo.

Worldchefs’ President Thomas Gugler was invited onto the stage and delivered his congratulations to Japan on their strong relationship with the government and also with Worldchefs. He commented on how many members still talk about the wonderful cuisine they experienced in Japan during the 2002 World Congress in Kyoto. President Thomas thanked the Japanese culinary team and congratulated them on the success of 2016 IKA. He then presented Toshi-san with a medal for his continuous support of chefs in Japan and in Worldchefs.

Continental Director Dr. Rick Stephen started his presentation with the 2018 Congress video, inviting all of Japan to be part of Asia’s next World Congress & Expo in Kuala Lumpur, and highlighing the benefits of proximity to this global event for Japan. He then spoke about the great work being done behind the scenes in Japan, including their major work in the culinary area, as well as work with the various government departments. CD Rick then presented his Continental Director’s medal to the AJCA, to be kept in the trophy room at their head office.

Both Worldchefs presentations would not have been possible without the support of Sammy Iwasaki, the host for Worldchefs President and Continental Director.

The afternoon heralded a special occasion for a number of chefs from Japan, who were recognized for their contributions to the AJCA and the AJCA National Team, and were greeted like heroes when they received their special commendation for their services to Japan. Recipients were pleased to meet the Worldchefs delegation. President Thomas and CD Rick were also awarded with a VIP Citation from the AJCA.

Evening celebrations moved over to the Prince Park Tower Hotel, where Chef Kenji Miura is the Executive Chef. Kenji was the National Team Captain for Japan at the 2012 Culinary Olympics.

The dinner was to highlight the success of the AJCA and also to honour its member Shojiro Urabe who was to receive his Worldchefs Honorary Life Membership. Urabe-san has been a member of the AJCA for 60 years and on the board of the AJCA for 20 years, he was previously the liaison for International Affairs and a member of the Worldchefs jury.

At the dinner, the government was represented by eight ministers, there to show their support to the AJCA. It was good to catch-up with Iron Chef, Chef Hiroyuki Sakai and some 600 other guests in attendance, but the main star for the evening and the highlight everyone was there to witness was the Worldchefs HLM being given to Chef Shorijo Urabe.

CD Rick handled the procedures and was well supported by President Thomas.

Honoring Shorijo Urabe

Worldchefs are very proud to have Shorijo Urabe join the ranks as Honorary Life Member, he has served his nation extremely well and at the same time been a backbone for Worldchefs in Japan with his continuous work. After the ceremony, Shorijo Urabe was surrounded by his fellow countrymen who were keen to congratulate him on his great success, and all that he had done for Japan.

The overall evening was a great success and all involved should be extremely proud; Ladies and Gentlemen, I present to you Worldchefs newest Honorary Life Member Shorijo Urabe.

STORY SUBMITTED BY DR. RICK STEPHEN, CONTINENTAL DIRECTOR, ASIA

PHOTO CAPTION (left – right): Worldchefs Continental Director Asia, Dr Rick Stephen; Worldchefs Honorary Life Member Shorijo Urabe; Worldchefs President Thomas Gugler; AJCA President Toshi Utsunomiyo

ABOUT Worldchefs Honorary Lifetime Members

In 1928 at the Sorbonne University in Paris, the newly formed World Association of Chefs Societies bestowed the title of Honorary President upon Auguste Escoffier, the most famous chef in the world. In the years preceding, as the membership of Worldchefs continued to grow, it was decided that individuals who had contributed to the culinary profession in an exemplary manner would receive a prestigious medal of honour – the Honorary Lifetime Member award – the highest recognition awarded by Worldchefs.

Honorary Lifetime Awards are bestowed every two years, at the Worldchefs Congress & Expo, a bi-annual must-attend global chefs event. Access to this exclusive honour is limited – there can only be as many Lifetime Award recipients as there are fully paid Worldchefs member countries. Of a global base of 10 million chefs worldwide, there are currently just under 100 Honorary Lifetime Members alive today.

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Worldchefs welcomes strategic alliance with Chef Works, new Global Partner

Post author By Anand
Post date June 18, 2017

Paris, France, June 2017: Worldchefs is proud to announce our newest partnership, which sees innovative and design-oriented clothing outfitter Chef Works join as Global Partner.

Through the new agreement, Chef Works has become the exclusive outfitter for the prestigious Global Chefs Challenge Finals Series – an international competition where the world’s best chefs meet to compete in the categories of Global Chef, Global Pastry Chef, and Global Young Chef. In addition, Chef Works will also exclusively outfit Worldchefs board and committee members and Congress.

“We have waited many years for the opportunity to develop a partnership with the Worldchefs,” said Neil Boston, Commercial Director at Chef Works International. “We are truly delighted that the time has finally come for us to forge a strategic alliance. As the global leader in culinary uniforms, an alliance between Chef Works and the global representative body of leading chefs is the perfect recipe for Chef Works to drive our brand equity further across the globe, dressing the current and future generation of talented chefs in all seven continents whilst working alongside the other wonderful Worldchefs partners.”

Chef Works is not your routine uniform manufacturer. With beginnings that date back to the 1960s, they have been an industry leader in the design, development and management of uniform and culinary apparel programs across the globe. Chef Works provide everything from chef coats, to pants, aprons, shoes and more.

“As the global voice for chefs, we are always seeking partnerships that can bring value to our members in 105 countries across the globe,” said Thomas Gugler, President, World Association of Chefs Societies. “Chef Works offer innovative, high-quality products at competitive prices. In addition to clothing, they also offer the tailor-made solutions to help busy chefs outfit their teams. It is this kind of added value that as a global culinary leader, we want to deliver to our member community each and every time. We could not be happier about this new partnership with Chef Works.”

The next Global Chefs Challenge and Global Pastry Chefs Challenge will take place at Worldchefs Congress & Expo 2018, July 11 – 14, Kuala Lumpur, Malaysia. Don’t miss your chance to be part of this must-attend global event, to get the chance to meet industry leaders and global partners, learn from top keynote speakers, and gain innovation and ideas with chefs from around the world. Register today at www.worldchefs2018.org

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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 Chef Works

Established in 1964 when Joseph Gross founded a small uniform company in South Africa, Chef Works has since evolved in to a global solutions-based uniform company, designing, manufacturing and distributing culinary apparel to over 70 countries around the world.

Experts in dressing both back and front-of-house professionals, Chef Works has a diverse customer base. As the only global culinary apparel brand, Chef Works has remained resolute in its mission to provide these valued customers with the leading designs at the most competitive prices. As the world gets smaller and Chefs continue to travel extensively, the Chef Works reputation for uniform expertise travels with them.

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

Chef Works Contact

Chef Works International Ltd
T: +44 (0)113 256 8677

E: [email protected]

www.chefworks.com

News Press Releases

Combining innovation, sustainability and passion for extraordinary results in the kitchen

Post author By Anand
Post date June 15, 2017

Johannesburg, South Africa, JUNE 2017: An Electrolux and Worldchefs Arts & Science seminar, focused on Food Cost and Waste Management, took place at the end of May at the HTA School of Culinary Art. The successful event was supported by the President of the South African Chefs Association, Stephen Billingham.

With this instalment of the popular Chef2Chef series, Electrolux and Worldchefs covered the relevant and timely subject of food cost, generating a lot of interest in the South African chefs community. Topics for discussion included how technology can support running and managing different types of kitchens profitably, helping chefs improve food cost and better manage waste.

Participants learned about implementing sustainable practices in the kitchen while maintaining high standards, and during the course experienced first-hand how the innovative solutions from Electrolux Professional could improve their daily activities.

Congratulations to the organizers for a productive and forward-thinking event.

Learn more about how you can take advantage of innovative solutions here: http://professional.electrolux.com/ .

And don’t miss your chance to be part of the next Arts & Science Chef2Chef seminar – https://www.worldchefs.org/Judging-Seminars?wjdt=None&wjcnt=None&wjcat=All

About Arts & Science Seminars

Electrolux Professional and WORLDCHEFS are pleased to work together to host Chef2Chef training seminars across the globe as a part of their “Art & Science Come Together” alliance for 2017. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

To see upcoming events please visit: https://www.worldchefs.org/Judging-Seminars?wjdt=None&wjcnt=None&wjcat=All

News Press Releases

Electrolux Professional’s first WorldChefs Seminar of 2017 hosted at North American Headquarter in Charlotte, NC

Post author By Anand
Post date June 8, 2017

May 2017, USA: Electrolux Professional hosted its first WorldChefs seminar of 2017 in Charlotte, NC on May 23^rd, bringing together 15 Chefs from around the country to interact and learn about brand new cooking solutions. This year’s seminar series, consisting of 3 seminars, is culinary themed with the first concentrating on barbecue cuisine. Electrolux Professional is committed to delivering innovative and accessible technologies for its customers.

Launched in 2014, the “Art & Science Come Together” partnership between Electrolux Professional and WorldChefs combines the culinary creativity and talent of the Chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux. It brings chefs together at Electrolux’s Center of Excellence and provides world-class seminars, focused on Cook & Chill as a key solution to develop a Sustainable Cooking approach.

This initiative is about educating Chefs to recognize the importance of incorporating sustainable practices in their kitchens and to encourage and maintain high standards in the preparation and service of quality food. This is both innovative and creative in meeting the needs and expectations of Chefs. Electrolux explores how an integrated system offers an optimized working process incorporating the latest technology (including Sous Vide, Banqueting Systems, Low Temperature Cooking, etc.) and ensures higher levels of food safety and reducing food waste.

Since 2014, Electrolux Professional has been promoting the Cook & Chill technology benefits to countries such as Singapore, India, Turkey, Sweden, UAE, South Africa, USA, UK and Japan and China (2017).

“For all my years in the Hospitality Industry the Electrolux seminar was without question a refreshing eye opener on the newer, modern and emerging Cooking technologies by the best professional Chefs commercial equipment supplier in the market!” said Nickolas Zakharoff, Vice President, Food Service R&D, Sales & Marketing at Becks Smokery.

The 15 Chefs in attendance in Charlotte, NC were trained and educated by Electrolux Professional Corporate Executive Chef Corey Siegel on various techniques of barbecue and smoking, meats, poultry and seafood.

Walter Zuromski, Director of Research & Development at RAW SEAFOODS INC says “Increase the likelihood for success by minimizing the touch points and maximizing the through put. Cook & Hold, Cook & Chill and Programmable Cooking for precision outcome with rapid speed to finished goods is critical to the future of food production. Perfecting the Art in Cooking by engineering the tools to make it faster, better and more efficient is what I saw at Electrolux but its more than equipment it's about their professional collaboration with industry through team building and sharing outcomes with the expert end-users “the Chefs”. Without technical engineering meeting the culinary arts it wouldn't happen so congratulations Electrolux, you get the big picture.”

Angelo Grillas, Director of Marketing at Electrolux Professional, commented: “We are honored to partner with WorldChefs and join our knowledge of technology to the creativity of our Chef communities, and we are committed providing an educational seminar series that is of interest and enlightenment to any level of Chef.”

“What a fantastic wealth of knowledge I was able to take home with me from both Angelo and Chef Corey. I am looking forward to using what I have learned to train other culinarians, especially the young ones who have just begun to grow in our industry. As a Certified Master Chef, we are always challenged to pass on the knowledge we have learned to the next generation as well as our colleges (“Always the student”). The development of kitchen equipment over the years (I have been in the profession for 52 years) is unbelievable. I am sure that some of the chefs remember wood stoves, counter top smoking in hotel pans, long hours of meat and produce production and more. Baked beans done in the pressure braising pan from dry state in just 1 hour and 20 minutes – wow!” says Certified Master Chef Michael D. Russell.

Chef Harry Linzmayer, Certified Master Chef and member of L’Acadèmie Culinaire of France said “Chef Corey's work was exceptional, passionate in the kitchen, (logrando) achieving the interest of all chefs present and making everything look easy.”

For more information on Electrolux Professional’s leading range of commercial kitchen and laundry equipment, please visit: www.electroluxusa.com/professional .

ENDS

About Electrolux Professional

Electrolux Professional, part of the Electrolux Group, offers food service and laundry solutions for professional users. Our smart products and worldwide service network make customers’ work life easier and more profitable. With eight manufacturing plants and 10,000 service technicians in over 140 countries, we conduct our business in a sustainable way. In 2016, Electrolux Professional had global sales of $755 million USD (SEK 6,8 bn) and 2,700 employees. For more information, visit uwww.electroluxusa.com/professional

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‘Flavours of Dubai’ awarded second place at the 22nd Gourmand World Cookbook Awards

Post author By Anand
Post date June 6, 2017

YANTAI, CHINA, MAY 31, 2017

Veteran German Chef Uwe Micheel’s latest book ‘Flavours of Dubai’ was awarded 2^nd place in the ‘Best Chef Author’ category at the 22nd Gourmand World Cookbook Awards 2017. The book published by Smartcast Group edged out other nominated books from Denmark, France, Poland, Singapore and Sweden to win the award. The cookbook brings together traditional Emirati recipes, modern recipes using locally sourced ingredients, and a historical insight into Dubai’s culinary metamorphosis.

The star-studded culinary awards ceremony was held on May 27-28 in Yangtai, China and was the culmination of a year-long quest to find the best among thousands of new cookbooks from 211 countries across 88 categories. 400 authors, publishers, and distributers from around the world flew in for the awards ceremony. The first prize in the ‘Best Chef Author’ category went to the Scottish book ‘Perceptions’ by Chef Mark Greenaway and the third prize to the Polish book by Chef Suwala, Chef Baron and Others. The top three winners also received the right to use the Gourmand ‘Best in the World’ insignia on their books.

‘Flavours of Dubai’ winning chef author Uwe Micheel has lived in the Dubai for nearly a quarter of a century and is the Director of Kitchens at Radisson Blu Hotel Dubai Deira Creek, the President of the Emirates Culinary Guild, and Assistant Vice President of the World Association of Chefs Societies. As an author, Chef Uwe is no stranger to awards. His previous book ‘Chef at Home’ had won a 2nd place Gourmand award in the ‘best cookbook by a first-time author’ category alongside two other awards.

Commenting on the honour of being recognised at the world’s biggest cookbook awards, Chef Uwe Micheel said, “Winning the award for second-best chef author in the world for ‘Flavours of Dubai’ is quite humbling given the size and quality of the competition. I would like to thank the organisers of the Gourmand World Cookbook Awards for recognising the best in culinary writing from around the world. During the holy month of Ramadan, this book will make for a great resource in the households of both UAE nationals and expatriates looking for a taste of local history and culture.”

He adds, “‘Flavours of Dubai’ is my tribute to the city I have called home for 25 years. This book has been 20 years in the making. The traditional recipes have been meticulously collected by me over the years from local Emirati grandmothers. The modern dishes use ingredients such as camel meat which are locally sourced. I have also advised my readers to avoid ingredients that are no longer sustainable such as hammour and king fish. This is a perfect book for those who want to cook dishes that are local, modern, sustainable and full of flavour.”

Aquin George, Managing Editor and Publisher, at Smartcast Group, said, “After turning ‘Gulf Gourmet’ from a loss-making product into one of the world’s most widely-read magazines for professional chefs, ‘Flavours of Dubai’ is our first venture into consumer book publishing. Chef Uwe’s knowledge and influence in the culinary industry and his faith in us is what helped us produce this award-winning cookbook.

Aquin adds, “Dubai is on the world culinary map and His Highness Sheikh Mohammed bin Rashid Al Maktoum has clearly laid out his desire to see Emirati cuisine become more mainstream. ‘Flavours of Dubai’ by Chef Uwe Micheel is a qualitative step in that direction. Winning a global accolade for this book has taken us by surprise. However, what is even more surprising is that most copies of the first edition are sold out and this cookbook is profitable at a time when the print industry is perishing.”

‘Flavours of Dubai’ by Chef Uwe Micheel is available for purchase on Souq.com, premium bookstores across the UAE, and Aseelah Restaurant at Radisson Blu Hotel Dubai Deira Creek.

For more details email: [email protected]

ABOUT THE AUTHOR

Chef Uwe’s popularity, especially among chefs, is not just limited to Dubai but goes beyond the GCC due to his relentless efforts aimed at training and improving the standards of the chef community in the UAE for over two decades. His recent success in enabling the Million Dirham Scholarship for underprivileged chefs is just one of many feathers in his cap.

Born in Celle in Germany, Chef Uwe began learning his craft at the age of 12, when he hung around with his mother in the kitchen to help with chores. There were few cooking courses for boys at the time. But consumed with passion, a young Chef Uwe attended classes designed mainly for girls. He began in the professional kitchen with a two-and-a-half-year apprenticeship as a restaurant chef at the Celler Hof boutique hotel in Celle city near Hanover. In 1978, he worked at the Schwarzer Bock hotel, a quaint hotel founded in 1486 now managed by Radisson Blu.

After doing two years of army service as a chef, Chef Uwe joined the InterContinental Hotels Group in 1981 in Berlin. A year later, he moved to the United Kingdom as chef de partie saucier in the Michelin-star Le Souffle restaurant at Hyde Park in London. In three years, he moved to Bahrain and went on to open the InterContinental Seoul, South Korea and the Yokohama Grand InterContinental, Japan.

For two decades, Chef Uwe has called Dubai his home. As the president of the Emirates Culinary Guild for 17 years, he has worked relentlessly for the cause of chefs here, bringing the UAE culinary industry to international standards. Even after cooking for 40 long years, Chef Uwe is yet to select his favourite dish.

ABOUT THE PUBLISHER

Smartcast Group is a leading publisher of culinary books and magazines for consumer and B2B audience. Based in Dubai Media City, its flagship title is ‘Gulf Gourmet’, the authoritative publication for professional chefs in the GCC. ‘Flavours of Dubai’ is its first foray into book publishing for consumer markets. It has won 2^nd place at the 22^nd World Gourmand Cookbook Awards in the ‘Best Chef Author’ category.

ABOUT GOURMAND WORLD COOKBOOK AWARDS

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television. Books from 211 countries participate in these prestigious awards, the only international competition of the sector, and open to all languages.

Every year, Gourmand gives the awards in a very special location for gastronomy. The Ceremony is always an opportunity to meet every important person in the world of food and books: hundreds of publishers, authors, chefs and journalists take part in these events. The Gourmand Awards have been compared to the “Oscars” for culinary publishing and are inspired by the Olympic Games and their spirit.

With the huge network created around the Gourmand Awards, Edouard Cointreau decided to launch the Paris Cookbook Fair in 2010. After three years at Le Centquatre, the fair moved to the Carrousel du Louvre in 2013, and Beijing in 2014. Since then, the World Cookbook Fair takes place at the Frankfurt Book Fair.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

Contact

Andrea Petruzella
PR & Marketing Manager
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

News Press Releases

Future trends and world class Global Chefs Challenge regional competition await at THAIFEX 2017

Post author By Anand
Post date June 1, 2017

Bangkok, May 31, 2017: Thailand’s Deputy Prime Minister gave the official inaugural welcome for THAIFEX 2017 to a full room of media, chefs, exhibitors and participants, promising a fruitful event that will focus on Thailand’s ambitious goal of producing “food for the future”.

While the theme for THAIFEX is future trends, a core heart of the event is the Thailand Ultimate Chef Challenge, which includes qualifying rounds for the coveted Worldchefs Global Chefs Challenge Series.

“Asia is a rapidly changing culinary market,” said Thomas Gugler, Worldchefs President. “THAIFEX 2017 promises to showcase the energy and innovation coming out of Asia, and this same energy and innovation will be captured on the Global Chefs Challenge Series semi-finals stage. The competition is expected to be fierce and intense, with chefs giving everything they have for the chance to advance to the Worldchefs finals and compete with the best chefs in the world.”

Over three days at THAIFEX, from May 31 – June 2, chefs representing Asian countries will compete in the categories Global Chefs, Global Pastry Chefs, and Global Young Chefs (25 and under), pitting their skills and capabilities against each other in front of top international judges. One winners in each category will go on to represent Asia in the Global Chefs Challenge Series (GCC) final taking place in Kuala Lumpur, Malaysia as part of the Worldchefs Congress & Expo July 2018.

Catch the culinary drama and all the live competition action at IMPACT Hall 1 and 6, IMPACT Exhibition and Convention Center, Bangkok.

“Hosting the GCC at THAIFEX is something we could not be prouder of,” said Willment Leong, Vice President – Thailand Chefs Association. “It is a testament to Thailand’s place as a hub of regional connectivity and the heart of the Asian world. The level and quality expected from the semi-finals makes it a must-see event, as well as the perfect preparation for the world stage at the Worldchefs Congress & Expo 2018 in Malaysia.”

The GCC Series Finals see 20 teams from around the world competing to be the best. Seven spots are reserved for regional qualifiers like THAIFEX winners. Other regional qualifying rounds will take place in Europe, Americas, Africa Middle East, and the Pacific Rim.

Twelve qualifiers come from Restaurant of the Nations from IKA or World Cup, and the host country, this year Malaysia, takes the final spot.

The GCC finals for Global Chefs and Global Pastry Chefs will be held at the Worldchefs Congress & Expo in Kuala Lumpur, Malaysia, July 11 – 14, 2018. The Global Young Chefs Challenge finals were recently held at Sirha, home to the prestigious Bocuse D’Or. Planning for the next Young Chefs Finals are still underway.

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About the Global Chefs Challenge Series

The Global Chefs Challenge Series is where the world’s best chefs meet to compete in three categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, and the Global Young Chefs Challenge.

Global Chefs and Global Pastry Chefs face off at the Worldchefs Congress and Expo, a don’t miss bi-annual global event attended by chefs from more than 100 countries.

The next GCC Series final takes place at Asia on Plate – Worldchefs Congress & Expo 2018, from July 11 – 14, 2018.

Global Young Chefs compete in a Young Chefs Challenge Final, held for the first-time this year at Sirha, the international trade show that is also home to Bocuse d’Or and the World Pastry Cup. Stay tuned for details about the next GCC Young Chefs Finals.

www.worldchefs2018.org

About the Global Chefs Challenge

In the Global Chefs Challenge Finals, the best chefs in the world aged 26 and up compete to show their skills, and to prove how adaptable they are in the day-to- day challenges of running a kitchen. Their culinary creations must follow guidelines such as being appetizing and tasteful, while also showing off exemplary plating for ease of service.

About the Global Pastry Chefs Challenge

xpect top performances from the cream of the crop at the Global Pastry Chefs Challenge Finals. Competitors work to prove they can meet the standards of the world’s most modern patisseries, while showing an appeal to the five senses, along with knowledge, extraordinary technique and of course versatility.

If you wish to prove your pastry skills are world-class, contact your National Chefs Association for information about selection in your country today!

About The Global Young Chefs Challenge

The Global Young Chefs Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers. The competition is open to chefs aged 25 and younger.

Until this 2017 edition, The Global Young Chefs Challenge was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition.

This year for the first time ever, the Global Young Chefs Challenge Final was held at Sirha, the international trade show that is also home to Because d’Or and the World Pastry Cup.

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

Contact

Andrea Petruzella
PR & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

News Press Releases

Whet appetites, witness trends, and learn something from each other at THAIFEX 2017

Post author By Anand
Post date May 30, 2017

May 30, 2017: THAIFEX 2017 World of Food Asia kicks off tomorrow but organizers, judges and competitors were getting primed for action tonight at the Thailand Ultimate Chef Challenge (TUCC) pre-event press conference and cocktails.

Willment Leong, TUCC Organizing Chair spoke about the extraordinary growth – 500 % in the past six years – the competition has recently garnered. This year’s event will see more than 1,300 entries from 10 countries pit their skills against each other in front of more than 35 judges.

Dr Rick Stephen, Worldchefs Continental Director Asia, praised TUCC for excellence and for setting the bar high. He called on competitors to use this opportunity to learn something from each other – something participants should have plenty of chances to deliver on given the packed five-day roster which includes everything from Celebrity Coffee to of course the Worldchefs Global Chefs Challenge (GCC) Regional Finals competition – an elite global chefs event being held for the first time ever at TUCC.

Winners of the GCC will go on to compete against the world’s best chefs in the Worldchefs Congress & Expo 2018, Kuala Lumpur. Special discount rates for Congress are available from May 31 – June 4 to coincide with #THAIFEX. Register here.

Tonight’s press event also included the signing of an MoU with organizers Koelnmesse for next year’s event, and an awarding of the Worldchefs Asia Continental Director Medals to chefs who graciously stepped down from competing in IKA in respect of the Great King of Thailand following his death.

Stay tuned for all the news from the event.

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