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Dilmah s School of Tea receives Worldchefs certification

Dilmah’s School of Tea received a World Association of Chefs' Societies (Worldchefs) recognized culinary education institution at the 43rd School of Tea held recently. Worldchefs is composed of 10 million chefs and the Dilmah School of Tea is the first and only Worldchefs certified Tea School.

After a week of observation in Sri Lanka, Worldchefs Education Director John Clancy awarded the certification to Dilmah’s School of Tea for having a high standard of training and skills development for continuing professional development.

“This has exceeded all expectations, and the philosophy behind the Dilmah family's business is outstanding” said Clancy, at the presentation. In his approval letter he further stated, “Our panel reviewed the evidence provided by your company, and determined that Dilmah met and exceeded our Standards for an approved Culinary Training Status. On behalf of Worldchefs it is our pleasure to approve your training center and programs and the first organization in Asia to receive this seal of approval”.

Dilmah and the Lyon based center of culinary and hospitality excellence institute Paul Bocuse announced a partnership in establishing the first international tea school in October 2009.

The 43rd Session of the School of Tea (SOT) was held at the Blue Waters Hotel in Wadduwa with a record number of participants attending. The Dilmah SOT takes participants on a journey through the history of tea, its manufacture, and culture and how this versatile and healthy herb goes beyond being just a beverage. The SOT alumni are taken into the innovative world of tea in the 21st Century with tea gastronomy, mixology and pairing. The Dilmah School of Tea seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and consumers. (www.schooloftea.org) The School of Tea has been held in over 18 countries worldwide with 2829 SOT alumni up to date.

Dilmah has taken the lead in bringing innovation to the global tea industry through signature events such as the Chefs and the Teamaker and Real High Tea which seek to educate and inspire hospitality professionals to offer new tea experiences to guests. It helps re-introduce this healthy and versatile beverage to a whole new market.

Dilmah is Ethical Tea, in that all packaging profits are retained in Sri Lanka and fund the MJF Charitable Foundation and Dilmah Conservation. The family business is based on the philosophy that Business is a Matter of Human Service. (www.mjffoundation.org)

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THAIFEX-World of Food Asia 2016 sees double digit growth and major regional trade deals concluded

2016 proved monumental, attracting an outstanding turnout of trade visitors beating last year’s record by 21% and resulting in million dollar on-the-spot trade deals for exhibitors.

(Bangkok, 7 June, 2016) – THAIFEX-World of Food Asia 2016, Asia’s leading food and beverage show closed on 29 May on an overwhelmingly positive note after five days of power-packed programmes and activities. The 13th edition was THAIFEX-World of Food Asia‘s largest and most impactful show yet, attracting a total of 42,528 trade visitors – a 21% increase from 35,205 in 2015 and 1,919 exhibitors from 40 countries.

Mr Michael Dreyer, Managing Director and Vice President, Asia Pacific, Koelnmesse Pte Ltd said, “THAIFEX-World of Food Asia has once again surpassed expectations in both participation and visitors, emphasising the strategic role it plays as an important business platform for the international food and beverage community.

“THAIFEX-World of Food Asia shares a similar vision as the ASEAN Economic Community which is to help ASEAN integrate with global markets and reach its maximum potential to become one of the largest economies in the world. This strategic alignment has helped establish us as a brand that is associated with quality and returns as well as innovation, trends and significant trade opportunities.

“Moreover, we are pleased to share that 1,700 trade mission buyers attended this year’s event, reaffirming the importance of THAIFEX-World of Food Asia’s position as a global player in the food and beverage industry. We are encouraged by the overwhelming response and positive feedback from 33,024 Thai visitors and 9,504 international visitors and are already looking forward to expanding our presence with the 2017 edition.” he added.

For the first time ever, international participation matched that of local exhibitors – an impressive total number of 1,919 exhibitors took part in this year’s show of which a strong international representation of 955 were from Europe, North and South America North and South Asia and Southeast Asia. New country groups like Chile, India, Indonesia, Norway and Cambodia were also added to the mix, leading to an increase of exhibition space totaling 80,000 sqm across seven halls.

One significant success story was from an exhibitor at the new Indonesia Country Pavilion who secured on-the-spot orders from China and South Korea for an impressive 35 containers of kerupuk (popular Indonesian prawn and fish crackers) at a total order value of US$ 950,000. Indonesian seafood exporters were also able to clinch deals with international buyers from the EU, US, Mexico and Thailand.

“This was our first time participating at THAIFEX-World of Food Asia and it was most definitely a positive experience for all 41 Indonesian companies exhibiting at the show. THAIFEX-World of Food Asia proved to be an effective gateway to global trade with a healthy representation of both regional and international participation and visitors. The one-to-one business matching is second to none and I look forward to making this event a priority in our yearly trade calendar.” said Indonesian trade attaché member in Bangkok, Rita Tri Mutiawati.

Partner Country, Germany expands presence

Well-known for its trademark 'Made in Germany' products synonymous with Quality, Reliability and Innovation, Germany was at the centre of attention as THAIFEX – World of Food Asia's 2016 partner country. Led by the German Ministry of Food and Agriculture, the Germany Pavilion expanded in size this year occupying a total of 306 sqm of exhibition space. 24 exhibitors were represented at the fair presenting food products ranging from traditional to organic fare as well as chef demonstrations by two of Germany’s popular culinary stars, Steffen Burkhardt and Soeren Jahnke.

Notable German exhibitors included popular beer brands like Zoller-Hof who featured two of their best-selling beers on tap for sampling while Beckers Bester presented premium-quality fruit juices. Dr. Suwelack’s freeze-dried coffee with low calorie table top sweeteners made quite an impact at this year’s show as well.

Axel Wildner, Counsellor for Food and Agriculture, Embassy of the Federal Republic of Germany, Bangkok said, “This was a proud moment for Germany. Being the official Partner Country for the 2016 edition of THAIFEX-World of Food Asia cast a spotlight on our impressive showcase of 'Made in Germany' products and created many opportunities to meet with potential buyers in ASEAN. This year’s show was extremely successful and we are excited to see what 2017 brings.”

“I am convinced that Germany being the official Partner Country this year gave WHAPOW a great boost in visibility at THAIFEX. WHAPOW is a German/Thai food start-up company. Our promotion at the German Pavilion under the 'Made in Germany' label – which stands for professional design, branding, quality management and international market presence – in combination with the sourcing of all natural and organic certified food ingredients from small farmers in Thailand is a recipe for international success and a unique selling point. Thank you THAIFEX-World of Food Asia for giving us this global platform.” exclaimed Ingo Puhl, Managing Director and Co-Founder, Whapow Co. Ltd.

Asia's culinary talents shine bright

THAIFEX-World of Food Asia prides itself in bringing together some of the world’s leading culinary talents. This year was no exception with the return of the highly anticipated, Thailand Ultimate Chef Challenge which saw an impressive line-up of 1,046 entries from 11 countries competing head-to-head in a series of culinary tests including the new 'Pastry & Bakery Challenge'. Hosted by Thai Chefs Association, World Association of Chef Societies (WACS) and Koelnmesse, this year saw Mr Anucha Chuatbamrung from Impact Exhibition Management emerge victorious in the “4 Individually Western Plated Dessert” segment with the highest competition score of 94.75.

Mr Willment Leong, Organizing Chairman for the Thailand Ultimate Chef Challenge said, “This was an exhilarating five-day event as we saw some of the world's best culinary talents displaying their masterful skills. In its 5th edition, we welcomed 30 internationally-acclaimed judges including 26 WACS approved international judges which had the hard task of critiquing a record-breaking number of entries. The energy level was electric due to the largest ever group of participants. We are extremely proud to be one of the organisers of such a prestigious culinary event.”

World of Coffee & Tea – offering the best brews by global champions

Supported by ASEAN Coffee Federation, Barista Assocation of Thailand, Lao Coffee Association, Malaysia Specialty Coffee Association, Philippines Coffee Board, Singapore Coffee Association, Indonesia Coffee Exporters Association and Specialty Coffee Association of Indonesia, the World of Coffee & Tea surpassed expectations this year with the largest gathering of the coffee and tea industry in Thailand.

Mr Victor Mah, President of ASEAN Coffee Federation said, “We are proud to have once again given our support to the World of Coffee & Tea. This is a great vehicle for the coffee and tea industry to network and gain new business opportunities. The many activities surrounding this segment serve as a spotlight on Asia’s coffee and tea industry.”

Over at the Celebrity Coffee Bar, an exciting line-up of 16 of the world’s best baristas and judges demonstrated their finest coffee skills with LIVE on-demand performances, meet and greet sessions, free-style espresso and cappuccino challenges, to name a few. The star-studded event featured three world champion baristas – namely Japan’s Hidenori Izaki (World Barista Champion 2014), Greece’s Stefanos Domatiotis (World Brewers Cup Champion 2014) and George Koustoumpardis (World Coffee in Good Spirits Champion 2015) who were among the 11 national champions as well as two World Barista Championship judges. Visitors got a chance to rub shoulders with the creme-de-la-creme of the coffee world, as well as sample one of the world‘s most expensive cup of coffees, Ninety Plus Coffee retailing at US$100.

2014 World Champion Barista, Hidenori Izaki said, “As the first Asian World Champion Barista, it was heartening to meet many of my counterparts from all over the world, exchange knowledge and collaborate on LIVE demos to a crowd of global coffee aficionados. I look forward to seeing them again in 2017!”

2016 Singapore National Barista Champion Regina Tay said, “It’s been a privilege to showcase my skills in front of such a dynamic crowd at Celebrity Coffee Bar. Being among industry greats was truly the icing on the cake!”

Visitors also gained valuable knowledge and insights from industry professionals at True Artisan Cafe by La Marzocco and Boncafe Training Sessions. The return of CTI Latte Art Duel where local Thai baristas compete against each other in a race against the clock to impress a panel of Champion Baristas was particularly captivating.

“Thailand is often regarded as the entry point to the Asian market with its rich culture and welcoming trade environment. World of Coffee & Tea provides us with a great opportunity to be in this part of the world in order to meet key industry players. We are very pleased with this year's event.” Christoph Ziegler, Head of Sales Business Unit Coffee, Buhler AG.

Eye-opening insights from leading Food Safety and Franchising experts

From seminars and forums to business networking opportunities, THAIFEX-World of Food Asia delivered on its promise to be a leader in knowledge exchange. Now in its fourth edition, the World of Food Safety Conference welcomed more than 100 CEOs and top management from global corporations such as Danone, Mondelez, Tesco Lotus, General Mills, Cargill Meats (Thailand), Nestle and Sakae Holdings Limited. The conference touched on various food safety topics ranging from food safety regulatory issues to traceability and contaminants.

“This year marked my fourth year participating in the World of Food Safety Conference. I am always amazed at the level of expertise and insights that our speakers share during the two-day conference, each year,“ said Mr Yves Rey, Advisor to the Board of Danone.

In addition, the one-day Asian Franchising Forum led by Albert Kong, CEO of Asiawide Franchise Consultants Pte Ltd, offered franchisors, franchisees, licensees and entrepreneurs an intensive and interactive session on the newest trends and directions of the food franchise industry. Companies present included McDonald’s Thailand, MFG Franchising and Thai Food Concepts, Food Franchise Institute, to name a few.

A big hit with the crowds – NEW THAIFEX Trend Zone and Trend Topics

For the first time ever, THAIFEX-World of Food Asia partnered with Innova Market Insights, the event’s official knowledge partner, to introduce THAIFEX Trend Zone. The knowledge kiosk gave visitors a venue to gather information on top consumer trends and important insights. It included hot topic issues driving the food and beverage industry like ‘clean label’, ‘free-from movements’ and the ‘flexitarian effect’.

Also new to this year’s show was the introduction of THAIFEX Trend Topics. This new category grouped all exhibitors by the respective trends which made it easier for visitors to find out what they needed, whether a product or the right partner. What was significant was the strong representation for trends like Halal, Health & Functional Foods, Private Label and Ingredients which had the highest number of exhibitors each, clearly indicating the growing importance of these trends. Also on the rise were trends such as Gluten Free with 41 exhibitors and Vegan with 60 exhibitors. Additionally, an impressive 169 products from all over the world were on display at the inaugural Organic Supermarket.

“We are delighted that THAIFEX-World of Food Asia recognized the hottest trends including Organic. We have seen a rise in consumer demand for Organic products and the Organic Supermarket gave us the perfect opportunity to showcase just that,” said Mike Nguyen Quoc, Rita Food & Drink Co., Ltd.

On the back of another successful show, THAIFEX-World of Food Asia 2017 is set to return from 31 May – 4 June 2017. To register or for more information, please contact Koelnmesse’s Senior Regional Manager, Ms Lynn How at [email protected].

THAIFEX – World of Food Asia is organised by Koelnmesse Pte Ltd in partnership with Thailand’s Department of International Trade Promotion and The Thai Chamber of Commerce.

For more information on THAIFEX-World of Food Asia, visit www.worldoffoodasia.com.

Follow us on Facebook and Instagram for all the latest updates: THAIFEX World of Food Asia thaifexworldoffoodasia.

For THAIFEX-World of Food Asia 2016 photos, please download them here.

Results of Thailand Ultimate Chef Challenge 2016

View post on imgur.com

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Inspirational ingredient: Bergamote

Read more about inspirational ingredients from Elle&Vire Professional website.

Bergamot has been used in cosmetics and perfumes for its fresh, fruity aroma since ancient times. Found in the head notes of many fragrances, especially Eau de Cologne, bergamot, which gives Earl Grey® tea its incomparable flavour is also a wonderful ingredient for use in cooking and baking. We take a look here at this citrus fruit that resembles a small lemon and whose lively bouquet tempts your taste buds…

UNCERTAIN ORIGINS

The fruit of the Citrus bergamia (a shrub of the Rutaceae family, which probably derives from a hybridization between bitter orange and lime), bergamot is cultivated mainly in Italy, in the Reggio Calabria province in particular. Some sources claim that this shrub is native to the Far East and would have been introduced into Europe during the Crusades. Mentions in other literature report that bergamot may have been discovered by Christopher Columbus in the Canary Islands. The essential oil is produced from the fruit’s highly perfumed rind.

A CUP OF TEA, PLEASE!

The English swear by it! Earl Grey®, a black tea blend flavoured with bergamot, was first produced in England in 1830, following a journey by the Earl Charles Grey. Legend has it that a Chinese mandarin told the Earl the secret of the delicious beverage on one of his diplomatic trips to China (Charles Grey was Secretary of State for foreign affairs to the British Crown). Other sources report that, at some time, this same Earl received a gift of bergamot. Not knowing what to do with it, he put a piece of the fruit into his tea to infuse. And presto! Earl Grey was born! Today, this all-time classic can be found in several versions, with green tea, rooibos, orange peel, to name just a few…

BERGAMOT IN GASTRONOMY

In the kitchen, the bergamot’s zest and juice is used (its flesh is very bitter and not edible), as is its essential oil, in both sweet and savoury dishes. Traditionally, candied bergamot is used to flavour many tagine recipes. This citrus fruit also goes particularly well with the iodine taste of seafood. The Austrian Chef Dieter Koschina, who runs the Vila Joya (in Albufeira, Portugal), uses the Femminello variety in his recipe for bergamot-flavoured lobster. French Chef Vincent Farges, who presides over the Relais & Châteaux Fortaleza do Guincho (in Cascais, Portugal), proposes Ria Formosa oysters in a seawater jelly with a bergamot emulsion.

Bergamot liqueur is made by distilling the fresh fruits and is used to gives desserts a subtle flavour: a line drawn on a salad or a soup of fresh in-season fruits or a few drops in a creme brulee always provides dishes with an extra special zing. Essential oil of bergamot can be used to flavour pancake batters, pastry for tarts, madeleines, and so on. As with oranges and lemons, bergamot lends itself particularly well to making marmalade, while the creamier “bergamot curd” makes a marvellously tasty base for a tartlet or for filling macaroons.

BERGAMOT IN COCKTAILS

To give a hint of bergamot flavour and add some spicy freshness to your cocktail recipes, wipe glasses with the citrus zest. You can also try out Cointreau Iced Tea, a blend of Cointreau syrup, bergamot tea, fresh basil, lemon and ginger ale, or infuse some bergamot zest in gin for a long, original drink.

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Join Chefs Roll with myCHEFSPACE

Worldchefs has worked tirelessly in creating myCHEFSPACE the social community for chefs. A project in the making for more than 3 years myCHEFSPACE provided its members with an online resume, a cookbook, job opportunities catered to your profile, an online resource library global certification, competition and judging history.

Chefs affiliated with the many associations that are part of Worldchefs have the option to sign up for a complimentary premium Chef’s Roll membership*, allowing them to build profiles to market and promote themselves and have access to the opportunities that Chef’s Roll membership provides.  Membership perks not limited to media placements, jobs, stages, sponsorships.  Chef’s Roll and WorldChefs invite chef of all levels, from culinary student to Michelin-starred to join our network.  Join for free, here: https://chefsroll.com/worldchefs

*Chefs registered on myCHEFSPACE must use the special join link <-(https://chefsroll.com/worldchefs) to receive 4 year premium membership, free.  After the 4 year period has expired, the account will automatically change to a free basic profile, unless the member decides to pay for the premium level.  No payment information is collected during or after registration.

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Kale, an inspirational ingredient

Discover more inspirational ingredients on Elle&Vire Professional website.

AN AGE-OLD VEGETABLE

Kale is a variety of curly cabbage in the Brassicaceae family (Brassica oleracea), from the Mediterranean and Asia Minor. Very popular in the Middle Ages in many European countries, kale was introduced into America at the beginning of the 17th century. Easy to grow, highly resistant and extremely satiating, kale was for a long time a basic food before dying out after the Second World War. It was revived by vegans.

THE VIRTUES OF KALE

This new enthusiasm isn’t just a fad: in 2008, the journal “Live Science” ranked kale in 6th place among the 7 foods which you could live off on a desert island. In fact, its iron content makes it an excellent alternative to meat: it has been called “the new beef”. Low in calories and rich in minerals (for an equivalent weight, kale contains 20% more calcium than milk), this variety of cabbage contains more vitamins C, K and A than most vegetables, as well as fibres and various antioxidants. 60 grams of kale contains 134% of the recommended daily amount of vitamin C, more than an orange!

HOW TO SERVE

It’s no surprise that kale tastes of… cabbage. This superfood can be eaten with everything: in a smoothie, a salad, sautéed in a wok… But also in crisps. However, it is recommended to eat it raw to preserve its vitamins. To use it in a salad, remove the sides, roughly chop the leaves, massage them to make them soft and sweet, and season to taste. How do you massage the leaves? Press the leaves in both hands, then rub them together. To make it easier you can also rub them with a mixture of olive oil and salt. Kale is also popular in recipes for green juices and other detox drinks. It has even inspired mixologists, who have created a type of mojito called “Kalejito3”.

KALE AND TOP CHEFS

Following the example of the Battersby restaurant in Brooklyn, whose kale salad was voted “Dish of the year 2012” by monthly magazine “Bon Appétit”, most leading Chefs now use kale in their recipes. For example, Amandine Chaignot, Executive Chef of the Rosewood Hotel in London, uses it in a recipe for stuffed cabbage with calf sweetbreads and candied citron peel, and Christopher Kostow, Executive Chef of the Meadowood in Napa Valley, California, has created a recipe for kale crisps served with chorizo puree and threads of Espelette pepper.

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Hong Kong culinary team brings championship home!

Organized by Chinese Cuisine Association (CCA), endorsed by Worldchefs and hosted by Koelnmesse at World of Food powered by Anuga, 15 teams competed at this prestige world event. Hong Kong Culinary Team achieved an average score of 94 points, earned us the gold award and the overall championship. The first runner-up is China Yunnan, with Taiwan as the second runner-up.

Our team captain Chef Ken Tse, for his exceptional contribution also won the “Best Performance Chef”, together with Chef He Yunzhong of Yunnan Team

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First gold in 2016 for Hong Kong team

At FHA 2016 Gourmet Team Challenge, the Team has presented a beautiful cold edible buffet table. The theme of our presentation was “The Tastes of Hong Kong”, taking some of our favorite traditional delicacies with a twist of modern dose – recreating with western cooking techniques and presentation – from 炸両,菠蘿包,鴛鴦 to 潮洲打冷; and a selection of international dishes with a local cultural blend… Demonstrating the ever revolving HK culinary scene to international audience.

The Tastes of Hong Kong – Embraces our Humble Past and our Colorful Present!

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Worldchefs welcomes Tina Tang on board as a Worldchefs Young Chefs Ambassador

The Worldchefs Global Development of Young Chefs Committee appoints Tina Tang from Canada, as a Worldchefs Young Chefs Ambassador. She will be joining the team of 11 other Worldchefs Young Chefs Ambassadors around on the globe to strengthen the global young chefs movement.

More about Tina

Tina Tang grew up in the small town of Courtenay located on Vancouver Island in the province of British Columbia, Canada. She began her culinary journey at the age of 16 with the help of a local Canadian Culinary Federation branch president. Tina’s first jobs was a Sunday Brunch omelette station cook. She then progressed to working on the line doing breakfast, lunch, dinner as well as private functions. Tina soon discovered that culinary arts was her passion and chose to make it her career. After three years at her first restaurant and with two years of schooling under her belt, she decided to move to the Okanagan. Tina is currently living in Kelowna, British Columbia. She is an active board member of the Okanagan Chefs Association, as well as she sits on the National Canadian Culinary Federation Executive Board as Western Junior VP. After three years, developing her culinary skills she has shifted over to the sweet side of the kitchen to expand her culinary horizons. Tina is currently the Pastry Chef at The Grapevine Restaurant at Gray Monk Estate Winery. When Tina is not in the kitchen you can find her attending her vegetable garden, dining at her favourite restaurants or out enjoying the beautiful sun.

Worldchefs looks forward to her valued contributions to the global young chefs community.

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Wine & Gourmet Japan 2016 Delivers a Pivotal Experience

Japan’s leading platform for fine wine, food and beverage professionals wraps up with its most international line-up yet.

Tokyo Big Site was home to more than 75,845 trade visitors attending the seventh edition of Wine & Gourmet Japan. The three-day trade fair, showcasing the world’s best wine, beer, spirits, and gourmet food, welcomed food & beverage industry professionals from around Japan and Asia.

Together with its partner trade fairs, FABEX, Dessert Sweets & Drinks Festival, PB-OEM, Halal Market Fair, Japan Meat Industry Fair, and Noodle Industry Fair, there were a total of 908 exhibitors from over 22 countries around the world. Wine & Gourmet featured 181 exhibitors and more than 60% are from overseas.

“The seventh edition of Wine & Gourmet Japan is the pinnacle event for F&B professionals worldwide, and this year we welcomed new countries and thousands of new faces to our gastronomic family,” said Mr Michael Dreyer, Vice President Asia Pacific, Koelnmesse Pte Ltd.

International exhibitors from all over the globe including Georgia, Germany, Italy, Spain, Portugal, Thailand, South Africa, and Australia showcased their best in more than 15 new and returning pavilions.

“Wines of Germany organised for the second time the German pavilion at Wine & Gourmet. Our exhibiting importers confirmed that the fair was unexpectedly successful for them and that they met a lot of potential re-sellers and customers,” said Manuela Liebchen, Marketing Manager (Asia) at German Wine Institute.

Haruki Takano, Director of Takano Sohonten said, “At Wine & Gourmet Japan, we can always meet up with a large number of responsible persons such as master chefs from hotel and restaurants, decision makers of retailers and et cetera. This is also a very good chance to get an overview of the whole wine market and its trends.”

A Stellar Array of Activities

Wine & Gourmet Japan hosted over 24 seminars and side programs, with master classes conducted by distinguished speakers like Mr. Makoto Endo (Board Member and Secretary-General of the Association of Nippon’s Wine Lovers), Ms. Caroline Guthier (German Wine Princess 2016), and Mr. Daisuke Shoji (Senior Wine Glass Educator, Certified Sommelier of Japans Sommelier Association).

Night of Wines, a returning favourite attended by international wineries and Japan’s top wine professionals, was fully sold out. The evening of fine wine and networking overlooking Tokyo’s skyline was jointly organised with Wine Kingdom, Japan’s most influential wine magazine.

The Wine Pairing program, organised by Wine Kingdom, gave visitors a sampling of wines found throughout the exhibition, and covered the best wine matching methods specifically for meat. The crowd favourite Label Contest had visitors vote on the most outstanding label design, with winners enjoying prominent coverage throughout the fair. Meeting supply with demand, Wine & Gourmet Japan 2016 provided a platform for exhibitors and importers to showcase and partner each other in its new Importers Wanted Area.

“I like to think of Wine & Gourmet Japan as a global village. We are surrounded by like-minded professionals, and exchange ideas, cultures, and food all around the world. It truly brings us all closer together as an industry,” said Nedim Behar, Managing Director, E.L.F.B. (Thailand) Co. Ltd. for the brand Chaidim Organic Tea. “This was exactly the platform that our wine producers needed. The show really helped us amplify our publicity efforts efficiently to the correct audience, and has opened a great many doors for us,” said Elene Kiknadze, Marketing Manager, National Wine Agency of Georgia.

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A Wasabi-O Experience

Asia Continental Director, Rick Stephen, visited the Wasabi-O booth, a key exhibitor at Thaifex – World of Food Asia, where he met up with the founder, Walter. He shared, “It was an eye-opening experience to find out more about the wasabi root, and taste the high quality. Many people think that the best wasabi can only be grown in Japan, but this product that is grown in Chiang Mai will change all perception with its top notch quality. It was also a privilege to meet Walter's entire family and to find out more about the foundation, and the extensive contributions they have embarked on.”

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