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MCA Chefs graduate at CVT the only Dual Vocational Training center in Myanmar

One of the very first attendance of the new Yangon State Prime Minister, U Pyo Min Thein, handed over the first certificates of CVT graduates. At the historical Strand Hotel over 500 people in attendance from Industries, students, lectures and parents.

Today we saw Myanmar young chefs graduate from CVT, Center for Vocational Training in Myanmar as MCA members after a three years next to their job weekly vocational school practical ( by lecturer Daw Ni Ni Aye Nyo ) and theory. Specially the second part the theory comes mostly to short at vocational training in Myanmar with just having a year plus the first and still very view 1 to 3 vocational training standards and schools for the hospitality industry and young Myanmar. So the future and professionalism in job education looks still grim in Myanmar.

 

MCA Chefs graduate at CVT

Vice President Mr Stefan held the opening speech,—not without a good highlight to the founder the late Max Owey …..

MCA Chefs – members went through all the past three years weekly training and school next to the daily job at Hotels & Restaurants

– Naing Tun Aung

– Hein Nay Kyaw

– Mg Zarni Way

– Phyu Aung Zaw Htun

CVT trains for Commercial Assistant, Cabinet Maker, Electrician, Hotel & Gastronomy Assistant, Metal Worker and education for the youth.

In remembrance to Mr Max Owey the founder of CVT over 15 years ago, set that long time ago already an international standard, – where others just now come in as they believe young Myanmar during the past 20 years were not able to be trained – the EU even thought in the old days that the best was that education and vocational training should be sanctioned and boycotted ..

We welcomed the former CVT President Mr Kari,- at present working on a self financing live Hotel & Restaurant school in Hpa An, south Myanmar to establish a vocational training center there for the young people of a most remote and rural area. The concept is done and soon the building starts.

A system which is in Asia known from SHATEC Singapore, live Hotel and live restaurant and Kitchen ….. a system well to transfer to several rural area running and potential Tourism Destinations … MCA and we support Mr Kari and will be of help once the school starts.  

Good these days are over and more and more institutes come up , CVT soon will enter into a new own building with sure more and higher quality trainings in dual system to the existing Jobs a  win win for the young people here which can not afford a three years education without pay or even cost.

To the above MCA chefs members all the best we are proud as chefs that you choose a smart way to upgrade your knowledge and follow an international best standard,—sure your future is bright and positive regardless of a countries situation or place you are, it is what you learnt and carry for live which makes you the best among many competitors , all the best until soon .

Oliver E Soe Thet

President Myanmar Chefs Association

Yangon 2.4.2016

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El Congreso WACS se esta acercando: 24 al 27 Septiembre 2016

Quieres participar? Par aqui.

El Congreso mundial de las Sociedades de los Chefs, la WACS (World Association Chefs Societies) y Expo, ha llegado a su 37º edición bienal, que tendrá lugar en Grecia, desde el 24 al 27 de Septiembre, en la agradable  y bonita  ciudad de Tesalónica, aprovechando  la Exposición Comercial que atrae a todos los profesionales de  restauración, hostelería, gastronomía, alimentación, etc.

 

El Congreso y la Expo son un marco de garantía de la tradición  de WORLDCHEFS. Es una institución, de interés cultural y económico, organizado para todo el mundo en sus  ilustres e históricos 86 años.

Durante el recorrido de  cinco días del CONGRESO y EXPO, se organiza un gran programa educacional, competiciones y exposiciones, y numerosos eventos culinarios y actividades, tales como los Country Presidents, y las reuniones de  Continental Directors. Además el Congreso atrae el interés de la comunidad culinaria internacional. Es una oportunidad única para todos los participantes.

 

La WACS es una red global  de asociaciones de chefs fundada en Octubre 1928 en la Sorbonne de Paris. En aquel momento fueron 65 delegaciones de 17 Naciones, representadas por 36 asociaciones nacionales e internacionales. El muy conocido August Escoffier, fue nombrado  Honorable Presidente de la WACS. Hoy en día, el global body cuenta 105 asociaciones oficiales de chefs  como miembros que representan más de 10 millones de  chefs profesionales en el mundo.

 

Los participantes:

Chefs de dirección, maestros, ejecutivos, pasteleros y nuevos talentos, jóvenes chefs, titulares de restaurantes, productores de alimentos, gastrónomos y líderes de opinión, compañías de importación y exportación, utillajes culinarios y compañías abastecedoras.Todos procedentes de los 5 continentes y durante 5 días para promover negocios y profesiones.

 

Más de 250 Chefs delegados de Sociedades de 55 Naciones ya se han adherido y confirmado su presencia. Pero están previstos unos 2000 participantes, por supuesto comprendidos  muchos Commis, es decir, los jóvenes que tienen mucho que aprender y aprovecharse de conocer personalmente  a muchos valiosos e importantes chefs del mundo.

 

Se espera que, también los Delegados de la Sociedad des Chefs de España, participen (En las ediciones precedentes brillaron por su ausencias).Deseamos que no falten sus valiosos Chefs, los cuales podrían contribuir en presentar la rica y muy apreciada cocina ibérica-mediterránea.

 

Matteo Gaffoglio

WACS Communicator

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Slovak Association of Chefs signs contract with Irish Club of Chefs for experience exchange

The ceremonial signature took place within the 23rd International Gastronomy fair Danubius Gastro 2016 of the contract of collaboration and partnership between the Slovak Association of Chefs and Conditioners and Irish Panel of Chefs of Ireland Ltd, Leinster Region.

This contract will create the basis for intensification of relationships between both partner associations, exchange of experience, exchange of information and realization of gastronomy events. An important part of this contract is the engagement of both parties to promote the contact between the specialist gastronomy schools in both countries and search for the possibilities of organizing of vocational stages and excursions, as well as the development of personal relationships.

Slovak Association of Chefs

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All eyes on Asia`s leading annual F&B event happening from 25-29 May

THAIFEX – World of Food Asia (WOFA), returns bigger and better than ever with a record-breaking 80,000 sqm, located at Bangkok’s prestigious IMPACT Exhibition and Convention Centre. With 10,000 sqm more exhibition space than last year, the 13th edition of THAIFEX- World of Food Asia will feature 1,800 exhibitors from 27 countries, a 7% increase from last year’s show.

THAIFEX-World of Food Asia, Asia’s leading annual food and hospitality show, features a five-day showcase running from 25 – 29 May 2016, providing a platform for regional and international food importers and exporters to connect with trade visitors from Asia and worldwide.

“THAIFEX-World of Food Asia continues to grow from strength to strength as the leading F&B event in Asia. The show continues to grow in size and popularity and we project an 8% increase in trade visitors; aiming for a total of 38,000 in 2016. International participation has also increased by 13% this year, with new country groups like Brunei, Cambodia, Indonesia, Chile, India, Norway and Ukraine participating. This makes a total number of 20 country groups participating at THAIFEX-World of Food Asia 2016. This year, we are also pleased to announce Germany as our official country partner,” said Michael Dreyer, Managing Director and Asia-Pacific Vice President for exhibition organiser Koelnmesse Pte Ltd.

He added, “With Bangkok as a key hub for the Indo-China region, this year’s event remains Asia’s most influential international F&B show. The additional space reflects a growing demand for more international exhibitors and trade buyers, including importers, wholesalers as well as retailers and distributors.”

2016 Highlights

  • Thailand Ultimate Chef Challenge (TUCC): Asia’s most recognized chef competition is back with a new category this year – the ‘Bakery & Pastry Challenge’. This new class will cover a wide range of pastries that include innovative cakes and desserts. More than 1,000 chefs from 10 countries will compete against each other to win the coveted title of ‘Thailand’s Ultimate Chef’. These chefs will be given the opportunity to hone their skills in 22 different classes, including TUCC’s signature class – the ‘Mekong Culinary Challenge’, where a team of three will have a chance to showcase their knowledge, skills and creativity to uncover the unique culinary cultures and flavors of the Great Mekong River. Their commitment and devotion for their culinary skill at TUCC will be critiqued by more than 25 World Associations of Chef’s Society (WACS) endorsed international judges from 10 countries.
  • Thailand Ultimate Chef Challenge (TUCC): Asia’s most recognized chef competition is back with a new category this year – the ‘Bakery & Pastry Challenge’. This new class will cover a wide range of pastries that include innovative cakes and desserts. More than 1,000 chefs from 10 countries will compete against each other to win the coveted title of ‘Thailand’s Ultimate Chef’. These chefs will be given the opportunity to hone their skills in 22 different classes, including TUCC’s signature class – the ‘Mekong Culinary Challenge’, where a team of three will have a chance to showcase their knowledge, skills and creativity to uncover the unique culinary cultures and flavors of the Great Mekong River. Their commitment and devotion for their culinary skill at TUCC will be critiqued by more than 25 World Associations of Chef’s Society (WACS) endorsed international judges from 10 countries.
  • True Artisan Café by La Marzocco: The True Artisan Café is an original “pop-up” rotating roaster coffee shop concept that La Marzocco established for events and trade shows to celebrate local, independent coffee communities. The format made its debut in 2012 on occasion of the London Coffee Festival’s 3rd edition, taking home an award for “Key Feature” and one for “Best Stand Design”. It has since been organized elsewhere, including World of Coffee, Vienna, in 2012 and Out of the Box, Milan, in 2013. The True Artisan Café continues to expand its presence, including in La Marzocco office or partner showrooms and its first flagship store, which opened to the public in October 2014 in Barcelona, Spain. Why? The machine is the stage, the coffee and baristas are the protagonists, the public is the audience. Indeed, the True Artisan Café aims to provide independent coffee shops and micro-roasters from around the globe with an opportunity to showcase their brand, to engage, train and educate both the coffee industry, the coffee enthusiast and the general public, as well as provide baristas with a hands-on experience in operating La Marzocco espresso machines and grinders. In addition to ensuring quality, the True Artisan Café is a creative platform for building relationships and cultivating community.
  • World of Food Safety Conference: This informative educational programme features world-class professionals and experts unveiling and discussing the latest food-related innovations and trends on Food Safety. THAIFEX-World of Food Asia is at the epicentre of the latest industry developments and attracts over 100 CEOs and top management from global corporations to present key research and case studies.
  • THAIFEX Trend Zone: Innova Market Insights, THAIFEX-World of Food Asia 2016 official knowledge partner will present key trends in Asia and beyond at THAIFEX-World of Food Asia 2016 in Bangkok. Innova Market Insights, one of the leading market research firms, will present the latest consumer trends in product development with special insights on packaging, technology and flavor drivers. The Trend Zone will focus on hot topic issues driving the food and beverage industry. This includes forums surrounding ‘clean label’ and ‘free-from’ movements, to name a few. Additionally, the Trend Zone booth will offer key presentations addressing the top consumer trends driving today’s industry. Knowledge leaders at the booth will also be able to share important insights on new product development examples and how it can translate into opportunities in Asia.
  • THAIFEX Trend Topics provide insights on eleven trend topics including Organic, Franchise, Halal, Kosher, Vegan, Vegetarian, Finger Food, Ingredients, Gluten-Free, Private Label, and Health and Functional Food. Guests will also be able to identify these trends at various exhibitors’ booths.
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SA Chef`s Association: The President`s Awards 2016

A night that celebrated the best in the culinary business

The President’s Awards Dinner is always a very special date on the South African Chef’s Association calendar and the 2016 event, held in January at the Michaelangelo Hotel, was no exception. President of the South African Chef’s Association, Stephen Billingham, was given the honour of bestowing President’s Awards upon deserving individuals. Ten President’s Awards were handed out − eight Industry Recognition Awards and two Lifetime Achievement Awards − and each award recognised and celebrated important individuals within our country’s dynamic hospitality industry.

“When I look around this room, I feel extremely humbled to be here amongst such a respected, revered group of individuals – it is your passion, your integrity and excellence that makes our industry great,” said Stephen, before explaining why recipients deserved their respective awards.

A stalwart of the South African Chefs Association for over 20 years, as Finance Manager of the South African Chef’s Association, Connie Butler is an invaluable asset to SA Chefs and its members. Not only does she ensure the smooth, meticulous running of the Association’s finance department, she is also a warm, vibrant and incredibly positive presence at the Association’s head office. Nothing is too much for her, and during her time at SA Chefs, she has gone far beyond the call of duty.

As Director of Platinum Property Holdings (PTY) LTD, William Ford has had an immense and far-reaching effect on South Africa’s hospitality Industry. Always at the forefront, he sets standards and has made important contributions to the industry, not only through his role as a hotel professional, but through his presence on hotel boards and grading councils for the hotels in South Africa.

Leading the pack within hospitality training and innovation through her role as Director of the Protea Hotels Institute for Professionals Development, Mary McGuire has been a hospitality professional for over 35 years. She joined the Protea Hotel Group in1987 and is incredibly passionate about personal development and education. She can be credited with upskilling a vast number of hospitality professionals – instilling excellence and high standards in each student, and as such, improving our hospitality industry as a whole.

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Park Estate Seasonal Emerald Green – a Seasonal Flush story

The result of a fleeting climatic phenomenon where wind, sunshine and the terroir of the land join hands to produce conditions that are conducive for this creation process, Seasonal Flush teas are extremely rare and unique. Dry winds that fan the valleys and slopes, supported by chilly nights and bright, dry days with infrequent light afternoon showers, cause flavour in the leaves to become concentrated as the tea plant undergoes stress and prepares for drought. The ten days preceding the January Seasonal Flush showed a constant difference between the temperature during the day and night; between 24° – 8 °. That combination offers the perfect conditioning for tea leaves to produce ‘seasonal character’.

On the 25th of January at precisely 08 am the leaves of the Limited Edition Seasonal Flush were plucked and processed at our very own Park Factory Estate, at an elevation of 6,500 ft. above sea level the highest factory in the island manufacturing Green Tea. To drink a cup of the Park Estate Seasonal Emerald Green OP1 is to experience the peak of natural harmony between the weather and terroir. Park Estate Kandapola, is located 12 km from Nuwara Eliya town, on a tea covered plateau on the eastern slopes of the Pidurutalagala massif. It was selected for the project on account of the availability of green leaf from the highest elevations in the country.

This limited edition tea is reminiscent of springtime by the sea with hints of seaweed, herbs and grass. The perfect January weather produces a tea that is soft on the palate and yet marked by fine astringency that sparkles in the finish, accompanying the spring vegetal notes. The Park Estate Seasonal Emerald Green OP1 is an elegant wiry green leaf which yields a bright infusion, while being soft and lightly astringent on the palate and is a true tea connoisseur’s dream.

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The kouign-amann, the breton it pastry

Who would have thought that this Armorican specialty (Britanny, France), which literally means Butter Cake, would inspire the greatest pastry Chefs in the world? Who could have imagined that this caramelized galette would one day arouse enthusiasm in Japan and across the Atlantic where June 20, 2015 marked the celebration of National Kouign-amann Day? Surely not its creator Yves René Scordia, a baker from Douarnenez who imagined this very rich galette in 1865 by mixing 400 grams of flour, 300 grams of butter and 300 grams of sugar. Such proportions could be explained by a flour shortage that the baker tried to compensate with… butter – which he had plenty of! Other sources talk about ruined bread dough.

This deliciousness and sweetness concentrate leaves room for many different interpretations. Philippe Conticini makes it in the form of a baguette and even Pierre Herme has his own take both revisiting the Kouign-amann in a lighter and crispier version of itself. US 2012 best pastry Chef Neil Robertson developed it in another version by filling it with a delightful chocolate ganache in his Seattle pastry shop Crumble and Flake. There is a Kouign-amann for each taste: apple, salted butter caramel, pistachio, coffee, vanilla, peanut butter… There even are savory options! Famous for his cronut, Chef Dominique Ansel of the Dominique Ansel Bakery in New York imagined an exuberant burger kouign-amann during the 2014 South by Southwest Interactive Festival in Austin. At the CiÇou Brasserie, Cyrille Soenen features on his menu the “KA by CiÇou” with bacon and cheese, chorizo, sundried tomato and basil…

But what do the Bretons think of all this? In Douarnenez, an organization was created to protect the “real kouign-amann”. The French do not mess around with tradition!

 

To discover more trends and interesting facts please visit Elle&Vire pro website here.

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Friedr. Dick CUT! – Making the Right Cut!

CUT! For professionals and ambitious amateur chefs is available now from Friedr. Dick. How do I cut different food products correctly? Why are there over 20 different types of knives? These are just two of the questions that this 200 page book addresses. The book is filled with information about knives and cutting. The correct usage and operation of the individual knives, in combination with the different food products, are demonstrated in this book through over 90 different cutting techniques. The most important applications are also available as videos. The videos can be sourced and viewed on a Smartphone or tablet PC by scanning the corresponding QR code. Selected recipes from two star Chef Sebastian Frank complete CUT! and leave no questions unanswered.

The skill of a chef lies in their preparation. This is best accomplished using sharp knives and with correctly executed cutting techniques. This is not just a question of technique. The care of the knives, the sharpening methods and safety while cutting are also important factors when working with knives. Cutting and sharpening shape the world of Friedr. Dick GmbH & Co. KG. Born out of a love for cooking and based on centuries of experience, Friedr. Dick has created an immense range of knives and associated products. The combination of innovative production methods and traditional know-how result in high-quality products for all lovers of good cooking practices.

“Our mission at Friedr. Dick is that everyone should have fun cooking, during preparation and when using our knives, irrespective of whether they are a trainee, professional or an ambitious amateur chef. With this book, our aim is to create the definitive publication on the topic of “Correct cutting / Correct cutting techniques”, which has not previously existed in this format. We are offering practical support and a reference manual covering the subject of cutting.”

CUT! is also available as an App for mobile devices such as Smartphones and tablet PCs, so that it can be used when you are on the go. The App contains 50 videos about different food products and cutting techniques including a short description of each of them, as well as useful information about knives and their care. You will also find 12 selected recipes from star Chef Sebastian Frank.

CUT! will be available in German and English at specialty bookshops or online at www.dick-fanshop.de for just € 19.90. The App is available for iPhone/iPad and Android devices and can be downloaded for € 2.99 from the iTunes Store or the Google Play Store.

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20th World Gourmet Summit plays host to the best of Scotland

It’s a little known fact that once a year, for four weeks in Spring, there is one place where the world’s top gourmands gather. And this year, at the 20th World Gourmet Summit in Singapore, the best palates on the planet will be celebrating Scottish seafood, the official seafood provider to the festival, which runs from Monday 28 March to Sunday 24 April.

World-class and Michelin-starred chefs from top restaurants will fly to Singapore to show off their skills, and experiment with cutting edge culinary ideas. Dedicated foodies will take the opportunity to sample the best cooking in the world; and influential buyers from the Asian market will gather to judge produce from all over the world – making decisions on what will appear on diner’s’ plates according to what they taste during their visit.

The Scottish contingent is set to impress the Asian market with the best fresh seafood handpicked to excite the discerning audience, dominated by Michelin-starred chefs (see notes). Scottish cod, salmon, scallops and langoustines are taking centre stage in a bid to encourage these influential chefs to get behind Scottish seafood – which serves as a massive boost for the industry.

Natalie Bell, Trade Marketing Manager for EMEA (Europe, Middle East and Asia) at Seafood Scotland, said “Where the top chefs go, other restaurants, and eventually consumers, follow. Scotland has some of the best seafood in the world, due to our clean air and crystal clear waters, and the World Gourmet Summit is about getting it in front of, and in the mouths of, some of the most influential chefs and buyers in Asia. These four weeks in Singapore can dictate the future of a product in the market, and our presence there is key to the Scottish industry’s growth.”

As well as supplying a number of individual chefs, Scottish Seafood will take pride of place at the WGS Opening Ceremony and Awards, which, to mark its 20th year, will be the biggest and most extravagant yet. Then, in mid-April, Scotland takes centre stage with a Highland Park Whisky and Seafood Dinner, at which celebrated chef Glenn Bowman will prepare the Scottish seafood for an audience of 100 influential guests. The Scottish catch has a final outing at the WGS ‘Sunset Celebration’ a cocktail event that brings together all the WGS key partners.

Peter Knipp of A La Carte Productions, creator of the World Gourmet Summit, said: “The World Gourmet Summit would just simply not be the same without Scottish seafood being included in our events. Over the past couple of years, the chefs we work with have consistently told us it's some of the best seafood they have ever worked with and as a result, we're seeing more Scottish salmon, cod, scallops and langoustines on some of Asia's finest menus.

“I'm confident that this year's event will continue to raise the profile of Scotland and the quality of its produce amongst what are some of the most influential people across Asia's thriving food and drink sector.”

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Gulf Gourmet Scholarship: Empowering the future of our industry

CCA Dubai Culinary Scholarship, the One Million Dirham continuing education award for UAE young industry chefs, a first-of-its-kind industry scholarship programme has now progressed through 70 per cent of its journey of knowledge, empowering its first batch of 25 deserving upcoming culinary talent.

The scholarship is being executed in strategic partnership with the Emirates Culinary Guild, World Association of Chefs Societies (WorldChefs ) – Young Chefs, and City & Guilds, London.

The 52 week ‘Day Release Programme’, which is ICCA Dubai’s International Chef Training Program (ICTP) with City & Guilds, International Vocational Qualification (IVQ) Level 2 Diploma in Food Preparation & Culinary Arts (8065- 02), is progressing well and empowering candidates to move to the next level in the world of culinary, by providing a unique learning experience through hands-on training delivered by the most experienced Chefs in the industry.

This comprehensive and intensive training program focuses on training and equipping the scholarship student Chefs with the knowledge, skills and best practices aligned to industry needs for quality delivery.

Chef Andy Cuthbert, Chairman ECG & Young Chefs Development Team for WorldChefs and Chef Uwe Micheel, President of ECG are delighted with the impact that the programme is having on the candidates. The evidence is clear from the passion and commitment that the candidates are showing towards the programme and from the increased levels of confidence that has changed their outlook towards their profession and themselves.

This hands-on and dedicated scholarship programme has not only broadened their opportunities, but has also uplifted the quality of output at the work environment. “When I started my scholarship programme, I thought I knew it all, as I had worked with so many hotels before and was now getting to learn the very basics of culinary at the school. It has been very beneficial for me to have a walkthrough the basics, it makes me feel more confident to put things to work in the kitchen now,” says Abdul Hamid Raddawi, Sous Chef, Marriott Courtyard Hotel.

The programme started right from
the very basics, with most candidates expressing the immense benefits of learning the fundamentals of culinary.
It is helping them to deal with their current work, with a lot more application of knowledge and also giving a clear understanding of what is being done. “Learning while I am working is helping me a lot, especially when I am going through the basics again. This opportunity, is not only building up my confidence but I am also able to help my colleagues in the kitchen,” says Pradnya Nikam from Radisson Blu Hotel, Deira Creek.

The program has provided a tremendous source of knowledge support to the candidates, as most of them are not from a culinary school background and have learnt or are still learning on their jobs from senior chefs and colleagues.

Michelle Asiddao Gabay from Emirates Flight Catering says, “I have never been to a culinary school before and I started working in the kitchen by peeling potatoes and onions when I was doing the job of a waitress. As I never had a chance to get a qualification in culinary before, it is great to have this opportunity to earn my professional qualification now while I am working. I feel so blessed that I have been selected for this programme by the selection panel and thankful to my Executive Chef for nominating me for this scholarship programme.”

For some, the scholarship programme is a great way to earn a qualification while working, but for others it’s a lifetime dream come true. “The scholarship programme has changed many things in my professional life. I got promoted at work after joining the course, and the best part is the senior chefs have trust in my work and ask me to share my knowledge with my fellow kitchen mates. This is nothing less than a dream come true,” says Jennah Sanchez from Atlantis The Palm.

The training is application focused with emphasis on commercial cookery skills, product creativity, presentation, multitasking abilities, interpersonal skills, supervisory and leadership strength required for the industry.

“Every Tuesday when I come to ICCA Dubai for the scholarship programme classes, I get to know something new which I did not know before. I am more confident now when I am in the kitchen by gaining more knowledge in a systematic way,” says Chammika Perera, Radisson Blu Hotel, Deira Creek.

The candidates driven by passion for food and for the industry have been further strengthened by this programme. “My mom’s cooking skills inspired me to choose culinary as my career, and also I think ‘Chef’ is a very small word but at the same time it’s very powerful and I feel really proud when someone calls me ‘Chef’”, says Ajit Paste, Demi Chef De Parte, Media One Hotel.

If it is mom for Ajit, then it is Dad for Mithun Chamika, Demi Chef De Parte, Radisson Blu Hotel, Deira Creek. For Mithun, cooking came naturally. His father being the first chef in the family, he followed in his father’s footsteps.

Chef Mithun Chamika, ‘Best Chef of the Year’ at the La Cuisine Du SIAL Abu Dhabi 2015 sees this scholarship programme as the best opportunity he has got in his life, which he thinks will open many more doors for him around the world.

Top of the line guest lecturers and trainers from the industry who have taken classes for the candidates so far include; Christian Gradnitzer (Madinat Jumeirah), Sascha Triemer (Atlantis the Palm), Michael Kitts (Emirates Academy), Sebastian Nohse (JW Marriott Marquis), Osama El Sayed (Celebrity Chef), Harald Oberender (DWTC), Thomas Haller (Nestle Professional Middle East), Patrick Bischoff (Cleveland, Abu Dhabi), Marco Torasso (Grosvenor House), KAC Prasad (Miramar Al Aqah Beach Resort), Nugraha Wardhana (Banyan Tree), Dirk Haltenhof (Madinat Jumeirah) and Suriya Abeysekara (Radisson Blu), along with ICCA’s Chef instructors
Daniel Hiltbrunner, Aziz Rajab, Vinod Radhakrishnan, Ashwini Kumar, Francois Giussani and Marco J Morana.

The programme is now gathering more momentum as the candidates are feeling more confident about the application of their knowledge and skills, and are dreaming big about their future as great industry chefs.

 

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