Category: World

Italy: Families receive food assistance from Worldchefs members amid deadly floods

Post author By Clare Crowe Pettersson
Post date June 8, 2023

Amid catastrophic flooding in Northern Italy, Worldchefs’ member Federazione Italiana Cuochi (FIC) and World Chefs Without Borders provide thousands of displaced people with food and comfort.

Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.

Flooding in Northern Italy has killed 15 people and displaced more than 36,000. Worldchefs’ member FIC has responded with emergency food relief, delivering solidarity and food assistance to those in need.

In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods.

“Since May 19, our teams of emergency cooks have been on the field in the cities of Imola and Riolo Terme to prepare meals for the population and rescuers,” says Roberto Rosati, DSE President and World Chefs Without Borders Committee Member. “To date we have produced almost 12,000 complete meals.” Worldchefs Without Borders provided 4,000 euro to help fund the food relief effort.

On the frontlines of the climate crisis

DSEFIC’s work on the ground is helping flood-hit families get back on their feet by providing immediate food assistance.

The Emilia-Romagna region of northern Italy is one of the country’s agricultural hubs. The flooding has inundated farmlands and destroyed produce, decimating a region known as the “Fruit Valley”. Greenhouses and stables have also been affected, resulting in the loss of animals. More than 5,000 farms have been submerged, including fields of corn and grain, compounding on record inflation and soaring food prices.

Livelihoods, croplands, and homes have been devastated by the catastrophic flooding, a region where researchers warn will see more violent and frequent storms due to the accelerating climate crisis.

The floods followed years of severe drought, which compacted the soil and reduced its ability to absorb rainfall. Rising temperatures have intensified droughts, leading to soil dryness and changes in permeability. With extreme amounts of rainfall in a short period, runoff is exacerbated, causing rivers to overflow and alter their course. Over 20 rivers in the region have burst their banks, triggering numerous landslides.

Emilia Romagna’s President, Stefano Bonaccini, likened the devastation to a “new earthquake,” just days before the anniversary of a deadly earthquake that struck the region in 2012.

Experts warn that flood-battered Northern Italy will see more violent and frequent storms, linking the disaster to the accelerating climate crisis.

The Worldchefs community stands in solidarity

DSEFIC has been working tirelessly to provide meals for the affected population. To ensure that their disaster response program can effectively assist affected communities, DSEFIC is seeking donations to enhance their kitchen operations in Riolo and Imola.

The support and contributions of individuals and organizations will play a crucial role in helping the affected regions recover from this tragic event.

Donations can be made via bank transfer using the following bank details:

Bank: Monte dei Paschi di Siena Account
Name: C/C in the name of the FIC Solidarity and Emergencies Department
IBAN: IT64Z0103003213000063363833
SWIFT: PASCITM1R13

For more information, contact: emergenze@fic.it

Read more about DSEFIC in the latest issue of Worldchefs Magazine.

Visit www.worldchefswithoutborders.org for more information on Worldchefs’ global humanitarian aid initiatives.

To find out how chefs can and must respond to the climate emergency we face today, visit feedtheplanet.worldchefs.org.

Tags Climate Crisis, Emergencies, Italy, World Chefs Without Borders

Job Post World

Chief Instructor (Japanese Cuisine) – Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary Institute

Post author By Olivia
Post date May 4, 2022

Chief Instructor (Japanese Cuisine) – Hotel and Tourism Institute/Chinese Culinary Institute/International Culinary Institute

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary Institute

Chief Instructor (Japanese Cuisine)

Ref.no: C/HTI/CI(JC)/03/22- AP2

Major Duties:

To plan and support the development of new programmes in Japanese cuisine and to review and enhance the existing courses / programmes to match with the appropriate standards of local and international accreditation bodies;
To plan, organise and conduct classes and practical training in Japanese food preparation and compile training related records and statistics;
To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
To support the administration for programme affairs, time tabling systems and programme board documentation, student recruitment of training course / programmes;
To manage the day-to-day operations as well as staff and resources of the section and to assist in preparing financial estimates;
To foster close ties with employers and related professional associations both local and overseas, and to obtain feedback on the relevance of the training courses / programmes;
To oversee the procurement, maintenance and commissioning of plants and equipment of the section; and
To perform duties related to the effective running of training courses and the daily operations of Training Kitchens.

Requirements:

A recognised higher diploma in a relevant discipline, or equivalent;
At least 9 years’ work and / or teaching experience in the relevant industry, preferably in hotel and catering industry;
Proven supervisory and administrative experience;
Proficiency in written and spoken Japanese and preferably with knowledge in English and Cantonese;
Proficiency in basic computer software applications; and
Ability to pass a trade test.

Notes:

Candidates without the required academic qualification stated in the Requirement (a) but possessing 16 years’ work and / or teaching experience in the relevant industry may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 3 qualification.
Candidates with a recognised degree in a relevant discipline or equivalent, and at least 3 years’ work and / or teaching experience in the relevant industry, preferably in hotel and catering industry, may also apply and will be considered for the Assistant Training Consultant rank.
The appointee may be required to perform duties outside normal office hours, work on shift over a full 7-day period and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

Interested applicants should apply for this post via email. A com pleted application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to vtchrd-job@vtc.edu.hk.

Candidates should take note of the following:

Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with total file size below 10MB.
The file should be saved with name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
For the email subject, please cite Application for Chief Instructor (Japanese Cuisine) (C/HTI/CI(JC)/03/22- AP2).
Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: May 24, 2022

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: April 27, 2022
Application close: May 24, 2022

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Job Post World

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

Post author By WorldChefs Association
Post date January 20, 2022

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref.: C/ICI/PM(PBC)/12/21-AP2

Major Duties:

To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
To establish and maintain close contacts with the industry partners, professional bodies and institutes both locally and overseas;
To support marketing and promotional activities of the culinary programmes; and
To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
At least 5 years’ international experience in the relevant industry and / or teaching;
Preferably with:
- qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
- knowledge and experience in trade test systems;
Proven management and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in computer software applications.

Notes:

The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A com pleted application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to should be sent to vtchrd-job@vtc.edu.hk.

Candidates should take note of the following:

Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with total file size below 10MB.
The file should be saved with name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
For the email subject, please cite “Application for Programme Manager (Pastry, Bakery and Confectionery) (C/ICI/PM(PBC)/01/22-AP2)”.
Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: 18 February 2022

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: 18 January 2022
Application close: 18 February 2022

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Job Post World

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

Post author By WorldChefs Association
Post date December 13, 2021

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref.: C/ICI/PM(PBC)/12/21-AP2

Major Duties:

To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
To establish and maintain close contacts with the industry partners, professional bodies and institutes both local and overseas;
To support marketing and promotional activities of the culinary programmes; and
To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
At least 5 years’ international experience in the relevant industry and / or teaching;
Preferably with:
- qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
- knowledge and experience in trade test systems;
Proven management and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in computer software applications.

Notes:

The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A com pleted application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.

Closing date for application: 9 January 2022

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: 13 December 2021
Application close: 9 January 2022

APPLY

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Want to post a job with Worldchefs? Get in touch!

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World

Programme Manager (Pastry, Bakery and Confectionery) – Hong Kong: International Culinary Institute (ICI)

Post author By WorldChefs Association
Post date October 5, 2021

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref: C/ICI/PM(PBC)/09/21-AP2

Major Duties:

To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs;
To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
To establish and maintain close contacts with the industry partners, professional bodies and institutes both local and overseas;
To support marketing and promotional activities of the culinary programmes; and
To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies
At least 5 years’ international experience in the relevant industry and / or teaching
Preferably with:
- qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
- knowledge and experience in trade test systems
Proven management and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in computer software applications.

Notes:

The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

Closing date for application: 20 October 2021

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: 21 September 2021
Application close: 20 October 2021

APPLY

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World

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

Post author By WorldChefs Association
Post date October 5, 2021

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

International Culinary Institute

Programme Manager (International Cuisine)

Ref: C/ICI/PM(IC)/09/21-AP2

Major Duties:

To plan and develop new programmes and its curriculum design in international cuisine and related management modules and to review and enhance the existing programmes to match with the appropriate levels of the Hong Kong Qualifications Framework;
To provide academic leadership in validation and accreditation of new culinary training programmes;
To plan, review, and support the conducting of classes and practical training in international cuisine and related management modules when necessary and compile training related records and statistics;
To assist in the development of new services and culinary programmes for the promotion, publicity and student recruitment of training programmes;
To manage the day-to-day operations as well as resources of the section and to assist in preparing financial estimates;
To foster close ties with employers and related associations as well as to obtain feedback on the relevance of the training programs;
To oversee the procurement, maintenance and commissioning of plant and equipment; and
To perform duties related to the effective running of training programmes and the daily operations of Training Kitchens.

Requirements:

A recognised degree / professional qualification in the relevant discipline in Hospitality / Catering Management or Culinary Arts, or equivalent;
At least with 5 years’ experience in the relevant industry and / or teaching ;
Preferably with qualification of Master Chef and / or Certified Trainer Chef Certificate in Western Cuisine, or equivalent;
Good knowledge of Middle Eastern Cuisine food preparation and its production;
Proven records of professional development in culinary management and networking with the hospitality and catering industry;
Good understanding of the current and future development of vocational education in western and international cuisine;
Proven supervisory and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in common computer software applications.

Notes:

The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualifications stated in (a) above but possessing 18 years’ relevant work / teaching experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for. The closing date of application is 20 October 2021

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: 21 September 2021
Application close: 20 October 2021

APPLY

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POST JOBS

News World

Very happy Ramadan!

Post author By WorldChefs Association
Post date May 29, 2017

Dear Chefs,

Wishing you all the blessings of the holy month!

We wanted to take this opportunity to say thank you for the continuous hard work and excellence shown throughout this year; 2017 has already come with many successes and we look forward to many more exciting opportunities in the months to come.

We hope that wherever you are, this Ramadan will be as bright as ever.

Warm culinary regards,
President Thomas and the Worldchefs Team

News World

Wales to be represented on two Worldchefs committees

Post author By WorldChefs Association
Post date March 15, 2017

source

Two Welsh chefs have gained global recognition by being invited to serve on World Association of Chefs Societies’ Committees.

Culinary Association of Wales (CAW) president Arwyn Watkins will serve on the Feed the Planet and Sustainability Committee for three years.

Sally Owens, a cake decoration and patisserie lecturer at Coleg Llandrillo, Rhos-on-Sea, has been invited to become a special advisor to the Global Pastry Chef Challenge on the Culinary Competition Committee.

Mr Watkins is keen to embed sustainability into mainstream education and work-based training programmes, not only for chefs but the general public also, as food waste is now a major issue.

Worldchefs has developed a seven-part programme for the foodservice industry focusing on issues surrounding sustainability on a global, regional, local and personal level.

Worldchefs believes that sustainability is a global phenomenon that threatens lives and the planet and says the solution rests with personal decisions made by individuals, which can make all the difference when collectively considered.

The programme’s curriculum, which is divided into topics on food, energy, water and waste, has been designed for culinary schools across the globe. However, Mr Watkins believes the programme, which forms the basis of study for professional chefs and chef organisations, could have wider benefits by being embedded into mainstream education and training programmes, as food waste and sustainability are issues that affect everybody.

“I’m really excited about my appointment to this important Worldchefs committee,” he said. “Sustainability is an enormous issue affecting not only chefs when planning and designing menus and dishes, but mothers and fathers also. The challenge is how do we embed sustainability into mainstream education and training programmes?

“It’s an issue that makes us all think about the future, whether it’s food waste, utilising the resources available to us or food security.”

The committee’s remit also includes Worldchefs Without Borders, a global humanitarian aid initiative that connects chefs committed to providing education and resources to those in need and afflicted by natural disasters.

International Chefs Day on October 20 every year also comes under the committee’s control. Last year, chefs affiliated to 103 member organisations around the world took part in this special day by hosting workshops and activities for thousands of children.

Mrs Owens is a long-standing member and former treasurer and North Wales Region chairman of the CAW. She represented the Culinary Team Wales for many years, is chairman of judges at Cake International and organises Cake Cymru at the Welsh International Culinary Championships, held at Coleg Llandrillo every February.

In 2011, she made an impressive wedding cake for the CAW to celebrate the marriage of the Duke and Duchess of Cambridge who donated it to homeless charity Centrepoint.

The Global Chefs Challenge brings together the world’s best chefs meet to compete for coveted titles. Competitions are held bi-annually in three different categories, Global Chefs, Global Pastry Chefs and Young Chefs Challenge (Hans Bueschkens for chefs aged 25 and under). A competitor must be selected by their home nation go through to a regional semi-final which leads to the world final at Worldchefs Congress in Kuala Lumpur in July, 2018.

Previous competition finals have seen pastry chefs produce a chocolate showpiece more than 60cm tall, six identical desserts and a gateau in a set theme within 8.5 hours.

“It’s a great honour to be invited to become a special advisor to the Global Pastry Chef Challenge on the Worldchefs Competition Committee and I look forward to serving and representing Wales,” she said.

News World

Empower Culinary & Hospitality School receives prestigious WorldChefs Certification

Post author By WorldChefs Association
Post date March 8, 2017

The Empower Culinary & Hospitality School, Sri Lanka’s premier culinary and hospitality facility, which creates new avenues for underprivileged and marginalised youth with empowerment through education in the gastronomy and hospitality industry of Sri Lanka was granted World Association of Chefs Societies (Worldchefs) recognition recently. It is the only culinary training institute in Sri Lanka to hold this prestigious title.

The Worldchefs recognition comes in the wake of the graduation of its inaugural batch. The announcement was made by Worldchefs Education Director, John Clancy during the gala graduation night, held on February 7, 2017 at the Empower Culinary & Hospitality School in the presence of 140 School Of Tea participants who have flown down to Sri Lanka from different parts of the world.

During the event, John Clancy acknowledged that Empower Culinary & Hospitality School is an institute having a high standard of training and skills development to continue professional development. The citation recognizes the development and delivery of the culinary training programme, to be on par with global standards.

“When WorldChefs were invited to assess the programme, we were absolutely delighted and honoured to do so and we spent some time going through the programme. The learning material that is there is just absolutely top class. The facilities are just exceptional; right down to the whole learning environment, the facilities upstairs for students where they can study on computers. There's an array of cookery books. It's still building and I really do believe that it is going to be an amazing success story. The word, ‘empower’ says so much,” he emphasized.

The School is an outcome of the philosophy of MJF Foundation Settlor Merrill J. Fernando that, business is a matter of human service. Founded on the principle that every individual has the ability to succeed and the right to that opportunity, the Empower Culinary & Hospitality School was established by Dilmah Founder Merrill J. Fernando to offer the underprivileged an opportunity to rise above their circumstances.

Managed by an eminent team of Governors – Bernd Uber, Peter Kuruvita, Rohan Fernandopulle and Dilhan C Fernando, the school uses an intensive training method, to provide selected students –those with physical disabilities and youth from rural communities and the plantation sector in Sri Lanka with comprehensive knowledge and international perspectives on cuisine and hospitality. The four month culinary course offered by the school, totally free of charge, is equal to the best in the world with visiting international professionals supplementing the Sri Lankan faculty. Culinary empowerment spans the fundamentals of nutrition through personal discipline, English, cooking skills, information technology and menu planning.

Built to the standards of a commercialized kitchen, the culinary unit is equipped with the latest technology and kitchenware needed to train chefs in all areas, such as hot and cold cooking and baking. Not forgetting those that maybe wheelchair bound, it also includes a station which is specifically designed to allow their ease-of-access.

Elaborating on the philosophy behind the initiative, Merrill J Fernando said that, although Dilmah Tea is known worldwide for its quality, the philosophy that is driving Dilmah Single Origin Tea is little known.

“Dilmah is not just the best cup of tea but it is a cup that cheers the poor and the needy. I have made the poor look to Dilmah for various kinds of relief and support and the wealth I have acquired is going back to the poor. At the MJF Charitable Foundation, we have a variety of activities bringing hope and sunshine to the poor and the disabled. The school is another source of providing hope and happiness to the poor and the disabled. About 90% of the children who passed out came from our estates; children of tea pickers never had a hope of achieving such a position in life,” he explained.

While acknowledging that Worldchefs recognition is a very strong encouragement and validation, the Trustee of the MJF Charitable Foundation Dilhan C. Fernando spoke about the tangible difference the culinary course has brought about in the lives of the beneficiaries.

“Six months ago, these chefs knew nothing about cooking. We designed a four month boot camp method with the involvement of Worldchefs, of committed people like Bernd Uber with input from Peter Kuruvita, from Rohan Fernandopulle, with the involvement of our chefs like Rajiv. What we did was then transform that a little more by insisting that these people, whilst they get completely free training, that we require of them their commitment. They start the day with physical exercise; they go on to learn English; they go on to learn computers. They are stretched beyond what they believe to be their capabilities. We extract, in those 4 months, their true ability, that is their true potential which each of has in whatever circumstance and then we are able to take them forward,” he said.

According to Dilhan C. Fernando, part of the course is three months apprenticeship. “If somebody else does not take them we take them into the leisure division which my brother runs. So they have the wonderful privilege of saying they have come from the plantations and they are choosing, from the finest of the 5 star properties of Sri Lanka, which one they will join. That shows the difference that knowledge can offer. How knowledge can take you from a completely underprivileged environment into something that is transformational,” he added.

MJF Charitable Foundation

The MJF Charitable Foundation was established by Dilmah Founder Merrill J. Fernando, to fulfill his commitment to make his family business a matter of human service. MJF Charitable Foundation, changes over 10,000 thousand lives each year. All companies in the MJF Group, contribute 10% of their profits before tax, to the Foundation. Merrill does not accept donations and believes charity must be forthcoming strictly, from his personal resources.

www.mjffoundation.org

https://www.facebook.com/MJFCF

https://www.instagram.com/mjffoundation/

News World

Chefs and Pastry Chefs Met to Compete in Contest in Slovak Republic

Post author By WorldChefs Association
Post date March 3, 2017

At the International gastronomy fair Danubius Gastro 2017 that took place in January 2017 in the Fair and Congress Center Incheba Bratislava the Slovak Association of Chefs and Pastry Chefs organized again the contest for chefs, conditioners and carvers. 75 contestants from Slovakia, Austria, Czech Republic and Ireland met to compete for the placement in the competitions: “Poetry in Gastronomy – a competition exhibition of dishes and conditioner products”, “Danubius Gastro CUP – competition in life cooking and baking”, “Carving Cup Slovakia 2017” and the most prestigious competition in Slovakia under the name “Master Chef of Slovak Republic 2016/2017”. The chefs and conditioners successfully confirmed again both their mastership and skills.

The competitions at the fair that was visited by almost 70 thousand visitors had a great attendance and reaction. The chefs and conditioners proved that the interest is still growing in their art. The excellent finishing touch to the atmosphere was put by the audience who demonstrated by the continuous applause their sympathies with the contestants.

At this contest we presented the World Association of Chefs Clubs and its section „Worldchefs without Borders“.

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