Category: World

Elle & Vire Professionnel training with Jordi Bordas

Post author By Anand
Post date December 22, 2015

Elle & Vire Professionnel organized in partnership with Jordi Bordas, World Pastry Champion 2011 a training on Elle & Vire Professionnel products.

The chef welcomed 15 chefs in his school in Viladecans (Spain) for a training during which the chefs were able to learn more on Elle & Vire Professionnel products and discover some of the brand’s latest innovations such as Sublime, Cream with Mascarpone. Composed of 70 % of Excellence Whipping Cream 35.1% fat and of 30% of mascarpone, it has a great hold in decorations and offers a rich taste and a smooth texture. Jordi Bordas prepared desserts such as a cheesecake or a kouglof so the products could be seen in actions in order to show the chefs the possibilities offered by Elle & Vire Professionnel products.

Jordi Boras also invited for the training Lluis Costa, pastry chef at Vallflorida Xocolaters and winner of the Best Croissant of Spain award 2015 who shared with the chefs his secrets for a perfect croissant and his tips to use quality products at their best.

Follow Elle & Vire Professionnel latest news on https://pro.elle-et-vire.com/en/

News World

First Worldchefs endorsed competition in Taiwan focuses on #knifeskills

Post author By Anand
Post date December 22, 2015

The third edition of the “Atlantic Chef Cup Asian Young Chefs Knife Competition” and first-ever Worldchefs endorsed competition in Taiwan took place at the TransWorld University; Douliu City, Yulin County, Taiwan from November 6-7, 2015 with the attendance of Worldchefs Vice President Mr. John Sloane as honorary organizing chairman, Chef Willment Leung as Head Judge, and several Worldchefs approved judges from Hong Kong, Korea, Macau, Malaysia, Taiwan, and Thailand.

The event was founded and organized by “Atlantic Chef”; a local business currently managed by Mr. James Chang with their passion to its core element of basic skills enhancement. With the responsibility of further nurturing young chefs, the event idea was born as to obtain and maintain the basic essence SKILLS and to create a platform for local Taiwan young chefs been able to compete in a WACS competition in Taiwan.

A forum session towards the attendance of over 100 young chefs was conducted on November 6, 2015 with a review of Worldchefs Competition Rules and Guidelines presented by Chef John Sloane whiles other invited judges shared their individual skills information, gave mentorship and motivation as well as highlights in latest trends in regards to culinary, educational and functional aspects.

There are 350 competitors registered for this competition, and are 239 competitors advanced to the final on November 7, 2015 to compete and showcase their skills in 5 major categories. Not only local Taiwan young chefs joined this competition but also competitors come from Hong Kong, Macau, and Thailand. Judges have witnessed that the skills of a knife was performed with illustration by individual’s accuracy, speed and precisions whiles young chefs conquer to the start of their career.

Having “good knife skills” is really just the sum of working on various techniques with your knives, and being comfortable and agile with those techniques. Rocking, slicing, chopping, push cutting, draw cuts, skinning, coring, filleting, de-boning, sculpturing, and katsuramuki technique were applied.

As to identify the learning domains of cognitive, psychomotor and effectiveness as key factors; the major element of individual was the unique personality as invited judges performed live-demonstrated during the competition in various categories and aspects. The partnering of judges saw live demonstration in knife skills in various fields to the much attended young chef’s audience. Highlights were the Ice Carving Artistic Art performed by TCA President Chef Jerry Chen and Chef Perry Yuen as well as a cooking demonstration shared by Worldchefs VP Chef John Sloane and WCWB Chef Willment Leung, to name a few.

The competition came to a close with the announcement of various winners in their respective categories and as well with the announcement of the “Best of the Best” overall winner in the 5 categories.

Through the partnership of Atlantic Chef and Taiwan Chefs Association (TCA) under the leadership of its president Chef Jerry Chen, and on behalf of Worldchefs VP Chef John Sloane; we would like to congratulate all young chefs’ competitors on their remarkable skills performance.

Special thanks to all sponsors, supporters and volunteers who have dedicated their effort and time in supporting this great event.

View post on imgur.com

News World

New Nordic Kitchen with Titti Qvarnstrom, Michelin chef and co-owner of Bloom in the Park

Post author By Anand
Post date December 18, 2015

Sustainability will be at the heart of the collaboration between Titti Qvarnstrom and Duni. This reflects that both parties place great importance on providing their customers with an innovative, eco-conscious offering.

Titti Qvarnstrom is the first female chef in Sweden to receive a Michelin star and is co-owner of Bloom in the Park – recognized as the Best Restaurant in Sweden 2015. Formerly a semi-finalist at Chef of the year, she has also competed on the TV show Koksmastarna.

Coming from the same place

Titti Qvarnstrom’s restaurant and the headquarters of Duni are in Malmo – the city where she was born. The natural beauty of Southern Sweden has always been, and remains, a major source of inspiration for her.

She says: “My earliest memory of food is foraging in the woods of Skane with my dad. He was a biology teacher and knew what plants could be eaten. The region means so much to me with its wonderful nature. Through my food, I’m able to share a small part of it – with people all over the world.“

Shared passion for the environment

A sustainable philosophy unites Titti Qvarnstrom and Duni. For instance, she prioritises using locally sourced ingredients and working closely with local farmers. Duni, for its part, is committed to providing some of the best – if the not the best – sustainable solutions on the market.

Duni and Titti Qvarnstrom will work together on activities that explore the relationship between food and sustainability. These will bring together Duni’s most eco-conscious products and Titti Qvarnstrom’s celebrated culinary vision.

A winning combination

In November Bloom in the Park picked up its latest prize: Restauranggalans award for Restaurant of the Year 2015. Meanwhile, Duni has won a 2015 Red Dot Award, a 2015 Golden A’ Design Award and The Caterer’s Environmental Award 2014.

Tina Andersson, Marketing and Communications director at Duni: “We are passionate about being outstanding in our field. So what better than to collaborate with Titti Qvarnstrom who is truly outstanding in her field, and who shares our interests in food, design and sustainability? We are extremely proud to be working with Titti.”

Demo on chefs stage – World on a plate

Pure, fresh, simple and ethical. Words that characterize the New Nordic Kitchen – and the kitchen run by Michelin starred Chef Titti Qvarnström in her restaurant Bloom in the Park.

In exploring the New Nordic Kitchen, Titti will explore the tradition behind the New Nordic cuisine. A tradition started by Nordic chefs who dug back in time to unearth and reinvent their gastronomic heritage, using local produce and foraged ingredients, as well as age-old techniques. A tradition that is helping to drive the evolution of food across the world.

Focusing on sustainability, Titti will create a fresh interpretation of Nordic cuisine using wild herbs, organic vegetables and wild game, as well as Duni’s most eco-conscious products.

News World

Get involved in the share a knife initiative!

Post author By Anand
Post date December 18, 2015

Dear Continental Directors & Presidents,

A very exciting initiative has begun in Australia through Gary Farrell and the Australian Culinary federation which our young ambassador Jessie is heavily involved with. It has been identified and picked up by many around the world of our team as something that we could use to unite our Young ambassadors in a common task and provide a valuable tool to those in need.

As we are talking to carry this globally I felt it important to write to you all at this time so as you and your association can be part of this great initiative with your young chefs.

This initiative is the first truly global task we in the YCDT have been able to develop and we need your help to make it a success and an initiative that will also sustain into the future.

The concept is very simple, it is to requests senior chefs to donate one of their old knifes and attach a small note of motivation with the knife, and a small story behind that knife, they then deliver it to their association and the young chefs club or young chef ambassador for Worldchefs and country President can decide where this knife will go, maybe it goes to a country in need, like Australia did for Vanuatu, or the knifes go to financially challenged young chefs in their own country.

The next big step will be asking all the delegates that are coming to Thessaloniki in Greece for the 2016 Congress to bring knives with them on that trip where we will be organizing the Young chefs to collect these knives and then discus where they think these knives will make the biggest impact on young chefs. They will decide and take the decision on who gets the knives and then the knives will be presented during the congress to a country president of continental director to take to where they have chosen to send the knives.

This initiative is simple and easy to coordinate and we are wanting to give the responsibility and empowerment to our young chef ambassadors to drive this forward and really make a globally difference.

The below details are what the Young Ambassadors Jessie in Australia and T.Y in Hong Kong are working through and we will be launching this very soon. The below tasks are going to be decided upon by the young ambassadors and we in the senior leadership of the YCDT will be their support along with yourselves.

Considerations that the Young Ambassadors need to decide on and take decisions on:

1. We suggest that the young ambassadors for the moment start to collect knives in their own country and each one with their Country President decide where these knives go, do they go to people out of the country and if so in their own region or further, or do they stay their own country to help the less fortunate.

2. A small simple eflyer is prepared branded with a simple knife to share logo, BGF logo and YCC logo, this is then used generically for the young ambassadors to promote.

3. Each young ambassador keeps a tally on knives collected and a record of where they go, even down to then expanding with a bit of social media marketing when knives are handed over etc, again in the hands of the ambassadors to take further and expand on with their own ideas.

4. The number of knives to be accumulated prior to distribution, 50 or 100/ what has more impact? What is news worthy

5. Where there is no Ambassador the regional young ambassadors to seek help from continental director to assist in the collection points through country associations Presidents and use their country President for support.

Chefs, this will be a great way to connect all our young chefs around the world with one common task and I am calling on all of you for your usual support.

With warm regards from all of us in the team,

Andy Cuthbert

Chairman Young chef’s Development Team, World Association of Chefs Societies

News World

49 Michelin stars, 200 chefs, 430 Figgjo plates

Post author By Anand
Post date December 15, 2015

This is the conclusion of a 6-month partnership between Figgjo and Identitá Golose, which occured during the world exhibition in Milan, which came to a close at the end of October.

Identitá Golose is an Italian international food concept, which was developed to promote Italian gastronomy and skilled chefs from around the world. When it became clear that Identitá Golose was going to deliver a restaurant concept to Expo Milano, they selected the porcelain from Figgjo.

The delivery of the porcelain was supplied in partnership with Caraiba, which has been Figgjo’s Italian distributor for years. Christina Franceschetti and Alessandro Guidi, Caraiba owners, claims that the partnership is proof that Figgjo is a highly relevant, trendsetting manufacturer of quality porcelain for the upper segment of the restaurant world.

– The long and good relationship with Italy’s foremost gastronomy environment has resulted in this fantastic opportunity – to be, together with Figgjo, the preferred supplier of porcelain to the restaurant Identitá Expo S. Pellegrino. This proves that Figgjo is a world-leader in the high-end market, in terms of quality and design, says Franceschetti and Guidi.

– Now thousands of visitors to the world exhibition have eaten food on Figgjo porcelain. Identità prefers young, skilled chefs, revere quality, and are skilled at looking forward to the future on behalf of their kitchen, says Vikeså, CEO at Figgjo AS.

Identità Golose’s elegant restaurant was two stories high, with space for over 100 guests. The interior was supplied by Cappellini, and was designed by several famous names. British Jasper Morrison designed the chairs; Danish Jacob Wagner designed the tables, as did the Italian A.G. Fronzoni, among others.

– Every week for the last 6 months, a new and renowned international chef has arrived and cooked food that was served on porcelain from Figgjo. Thus, this is also important work in order to make the products famous, says Vikeså.

According to Andrea Ribaldone, Head Chef at Restaurant Due Buoi, Figgjo Brem is both elegant and multi-functional, as it can be nicely used for various appetizers, soups and main dishes. Andrea Ribaldone is one of many who have been impressed by the elegant and versatile plate from Figgjo.

Over 26 weeks, world famous chefs such as Massimo Bottura, Ugo Alciati and Tony Mantuano, have conjured up exquisite cuisine on innovative plates from Figgjo.

Identità Golose collaborates with leading Italian chefs, arranges food conventions around the world, and publishes its own Italian restaurant guide that has received great recognition.

News World

Traditional Slovak Cuisine Presentation at the International Book Fair “Biblioteka 2015”

Post author By Anand
Post date December 13, 2015

The 23rd year of the International Book Fair “Bibliotéka 2015” gave the opportunity to present themselves not only to the cook books’ authors. The occasion to present the skills and creativity of Slovak chefs was given also to the members of the Slovak Association of Chefs and Conditioners, vice-president of SZKC, Marek ORT and the chairman of Bratislava Club of chefs and Pastry cChefs, Daniel Melicherik, both of them being assisted by Ivan Vozár, the manager of Slovak national team of chefs and Pastry Chefs.

For the presentation they have selected duck, the type of meat, typical for this season and they’ve presented a modern and healthier way of how to prepare the meals of it. The presentation was diversified with stewed salmon with vegetable salad. Beside the food preparation they’ve also disclosed to the beholders something from “chefs’ tricks and secrets”. As the presentation was supplemented with tasting, they got an immediate feedback, which was very, very positive. The presentation of skills at the Biblioteka 2015 can be justly rated among the interactive ones, since the spectators flooded the chefs by questions right from the beginning of food preparation and they clamoured for the revelation of further cooking tricks and advices.

This way we have once again succeeded to put the general public in closer touch with the art and skills of our members and support the increase of the prestige of the chefs’ vocation in Slovakia.

View post on imgur.com

News World

Global Chefs Challenge Semi-Final Africa/Middle East crowns UAE

Post author By Anand
Post date December 10, 2015

GCC Middle East took place in Abu Dhabi, UAE during Sial Middle East from 8th to 9th of December 2015. The event was organised by Emirates Culinary Guild.

The competing countries were: UAE, Mauritius, Qatar, Saudi Arabia, Namibia and Jordan.

Here are the winners:

View post on imgur.com

Global Chefs Challenge

1^st place UAE, Thamara Kumari

1^st runner up Qatar, Khala Walid Karim

2^nd runner up Egypt, Omar Ahmed Monaim Hamada

Global Pastry Chefs

1^st place UAE, Achala Sanjeewa Weerasinghe

1^st runner up Qatar, Aoki Yusuke

2^nd runner up Egypt, Abdel Mohsen Karim El Dour

Hans Bueschkens Young Chefs

1^st place UAE, Rahil Rathod

1^st runner up Namibia, Jo Andi Pretorius

2^nd runner up Qatar, Orsulic Jakov

The lucky winners will go to the final GCC between 25th to 28th of September 2016 during Worldchefs Expo and Congress.

News World

Presidium bids are open!

Post author By Anand
Post date December 7, 2015

Dear Worldchefs Country Presidents,

It is my privilege to announce two Presidium bids to date, that have entered the race to lead our organization for the next four years. As you all know the elections will be held at our next Congress in Thessaloniki Greece September 24-27 2016.

As per our by-laws prospective candidates have up until 26 weeks prior to the congress do announce, which brings us to a March 24, 2016 deadline for any other presidium bids to service. Worldchefs’ new Presidium will lead until the next election year of our Congress in 2020.

As of today, current and excepted bids are below:

Saudi Arabia:

Thomas A. Gugler – President (Saudi Arabia)

Martin Kobald – Vice President (South Africa)

Cornelia Volino – General Secretary (Canada)

Recommendation for Treasurer: Uwe Micheel (United Arab Emirates)

Macau:

John Sloane – President (Macau)

Glenn Austin – Vice President (Australia)

Arnold Tanzer – General Secretary (South Africa)

Recommendation for Treasurer: Eric Teo (Singapore)

I am proud of the current position of Worldchefs and believe that we are fortunate to have such great talent to choose from that will help grow Worldchefs into the future. Both groups are passionate, dedicated and fantastic individuals and I wish all the best of luck.

With Warm Regards leading into the holidays.

Charles Carroll CEC, AAC

WORLDCHEFS President

News World

Global Chefs Challenge Semi-Final Middle East starts tomorrow!

Post author By Anand
Post date December 7, 2015

GCC Middle East will take place in Abu Dhabi, UAE during Sial Middle East from 8th to 9th of December 2015. The event is organised by Emirates Culinary Guild.

The competing countries will be: UAE, Mauritius, Qatar, Saudi Arabia, Namibia and Jordan.

There are 3 participants for GPC, 5 participants for HB and 5 participants for GC.

The head of Jury will be our A judge Otto Weibel from Singapore.

Otto Weibel, Worldchefs Judge A from Singapore, will be spearheading the jury.

Sponsors helping us with this GCC semi-final: Sterling Halibut, Scottish Seafood, VanDrie Group, Fonterra, Valrhona, Nestle, Figgjo.

We'll keep you posted with images and updates as soon as we get them!

News World

Romanian Chefs meet with Nicolas Boussin for an exclusive training

Post author By Anand
Post date December 6, 2015

Nicolas Boussin, Best Pastry Craftsman of France 2000 and pastry chef at La Maison de la Crème Elle & Vire and Maxime Guérin, pastry chef at La Maison de la Crème Elle & Vire welcomed 9 Romanian chefs at La Maison de la Crème Elle & Vire near Paris for an unique training on Elle & Vire Professionnel products.

The chefs were able to try the products in action thanks to the recipes developed by Nicolas Boussin that they made and tasted at the end of the training.

Among the recipes prepared, the Asian Floral Tart with Sublime, Cream with Mascarpone and the Silky Ibaraki Christmas log with the Original American Cream Cheese. Nicolas Boussin and Maxime Guérin also shared with the chefs their tips and technics in order for the chefs to use Elle & Vire Professionnel at their best.

Discover more pictures of this sharing moment on Elle & Vire Professionnel’s website at :https://pro.elle-et-vire.com/en/professional-services/la-maison-de-la-creme/events/romanian-chefs-training-with-nicolas-boussin/

LINKS :

Link on Elle & Vire Professionnel : https://www.facebook.com/elleetvireprointernational/

Link on Sublime : https://pro.elle-et-vire.com/en/products/creams/sublime-cream-with-mascarpone

Link on Asian Floral Tart : https://pro.elle-et-vire.com/en/recipes/asian-floral-tart/

Link on Silky Ibaraki Christmas log : https://pro.elle-et-vire.com/en/recipes/silky-iberaki-yule-log/

Link on Original American Cream Cheese : https://pro.elle-et-vire.com/en/products/cheeses/original-american-cream-cheese-34-fat

Link on Nicolas Boussin : https://www.facebook.com/Nicolas-Boussin-1391972851096662/

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

Awards & Recognition

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

Awards & Recognition​

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

Awards & Recognition