Category: World

6 international chefs in Paris

Post author By France
Post date July 16, 2015

At the most recent Sirha event, which took place last January, Elle & Vire Professionnel organised a photo competition for food industry professionals. What was the prize? A 2 day pastry-themed trip to Paris!
To play, you just had to strike your best pose at the Elle & Vire stand with a giant carton of Excellence or Sublime Cream like the pictures of Pierre Gagnaire or Christophe Michalak. For 3 weeks, all the photos were posted on the new Elle & Vire Professionnel – International Facebook page and voting began.
On February 23^rd, the 6 chefs whose photos received the most likes won 2 days in Paris. 1 Israeli, 2 Argentineans, 1 Moroccan and 2 Saudi Arabians were therefore welcomed by Elle & Vire on May 28^th 2015.
Programme:
1 day of training with Nicolas Boussin, Meilleur Ouvrier de France, at the Maison de la Crème Elle & Vire.
1 day visiting the best pastry boutiques in Paris.

Watch the video of this unforgettable moment, where sharing was at the fore, here:

News World

Chef Rick’s Culinary Workshop in Chennai, India

Post author By France
Post date July 7, 2015

Day 1 -Hot & Cold Culinary Workshop
Southern Crown Hall
No. of participants: 200

9.00 -9.05 am
Prayer Song
9.05 -9.10 am
Kuthuvilaku Lighting
9.20 -9.40 am
Key note Speech
9.40 -9.50 am
Inauguration of SICA Website
9.50 -10.00 am
Key note speech by Chef Rick
10.00 -10.20 am
PartnersPresentation
10.20 -10.30 am
Tea-Break
10.30am-01.00
Hot Kitchen Demo
04.30 -05.05 pm
Partners Presentation

The event kick-started by prayer song and lighting of the kuthuvilakkuby Chef Rick. The guests of honour included Mr. Natarajan, CEO -GRT Hotel & Resorts, Mr. ShabinSharvotham, Senior General Manager -GRT Grand. The formidable experts of culinary delight took centre stage on the first day of the event –
Chef JugeshArora, Chef Soundararajan, Chef Sheetharam Prasaad.
The event was successfully inaugurated by Mr. Natarajan, CEO of GRT Hotels & Resorts while
Dr.Chef Rick launched the SICA website, followed by partners presentations
The outstanding episode of the day was Hot & Cold kitchen demo by Chef Rick which was further enthralled by the interactive session, the participants had with him.

Day 2 –Judging Seminar for Senior Chefs
Emeraldo Hall
Actual No. of participants: 20

08.00 –08.30 am
Registration
08.30 –09.00 am
Morning Tea
9.00 –11.00 am
Judges Workshop Session 1
11.00 –11.15 am
Tea Break
11.15 -01.00 pm
Judges Workshop Session 2
01.00 -02.00 pm
LunchBreak
02.00 -04.00 am
Judges Workshop Session 3
04.00 pm
Evening Tea

A website by Mr. T Natarajan, CEO of GRT Hotels followed by partner presentations.
The Hot & cold kitchen demo by Chef Rick was the most memorable one for every student who participated in the workshop.
This day exclusively allocated for the Sr. Chefs to discuss the judging parameters which includedwork flow, technique, recipe authenticity, balanced menu, flavour, texture, creative presentation and technique. The day was remarked with fun filled and challenging discussions which saw a lot of excitement and learning.

Day 3–Chef Competition & Judging
Marigold Hall
No. of participants: 60

07.30 –08.00 am
Registration
08.00 –09.00 am
CompetitionSetting
09.00 –11.00am
Judging Competition
11.00am onwards
Award Ceremony &
Vote of thanks by SICATeam

•The culinary challenge saw an array of the most exquisite dishes, showpieces and desserts that were displayed, Chefs/students from various hotels participated with great enthusiasm.
•Participants displayed creative skill and eye for detail on all their dishes.
•The jury forum included Chef Rick and the 20-member team who were put in a tough spot. The participants were intrigued to see the judges at work.
•Later came the most awaited part of the 3-day event –Crowning the Winners of the competition

Life-time Achievement Award Winners sponsored by My Choice Masalas
I. Chef Kannan -Chief Co-ordinatorJunior Forum, IFCA & Founder Member, SICAII. Chef Chandrasekar-Vice President, SICAIII. Chef Damu-Founder Member of SICA, Celebrity Chef

Event Evaluation

•Culinary Workshop offered anexcellent platform for networking and building professional relations with other members of the fraternity
•Over 200 participants from various institutions / hotels gathered valuableinputsfrom Chef Rick -like differenttechniques andimprovisations theycould use for masalas/seasonings, preserving meat and cooking sous vide (cooking in vacuum which preserves the flavors of theingredients)
•Judging SeminarhelpedExecutive Chefs& Corporate Executive Chefs learn evaluation techniques and how to judge culinary work, bring uniformity in judging standards and foster a more competitive outlook towards culinarycompetitions
•Culinary competition saw rare display of skills by students and tough fights between participants
•Workshop helped students and professionals sharpen their skills, interact with seniors and be inspired

Rick Stephen culinary workshop

News World

Sharing a vision of education and world cuisine – Train the Trainer

Post author By France
Post date July 6, 2015

The ACF Puerto Rico Chapter and World Chefs (WACS) presented a program of workshops and Train-The-Trainer seminars in the Dominican Republic from 20 April through the 25^th. Chef Marcos A Rodriguez Cabin, president of the ACF Puerto Rico Chapter, and Chef Claudio G Ferrer CEC CCE AAC, Continental Director for The Americas and the Caribbean Island for World Chefs (WACS) were invited by The Instituto Tecnico Superior Comunitario (ITSC) in Santo Domingo and the Puerto Rico government to present global cuisine to their students and faculty.

Advanced students from ITSC were invited to participate in 5 hour workshops including included 2 hours of theory and 3 hours of practice. Topics ranged from local cuisine to world cuisine. One afternoon the two chefs presented topics to the chef association members including innovative cook and chill techniques, sous vide, and sustainability.

Both Electrolux and Custom Culinary were sponsors.

Participants received certificates from the Puerto Rico Chef Association and WACS for 15 hours of professional development. For many this was the first step towards receiving a=ACF and World Chefs certifications.

The success of the event will be repeated at various places in the Caribbean; trying to reach as many young chefs as possible.

News World

An inspirational ingredient from Elle & Vire : Salt

Post author By France
Post date July 2, 2015

Fleur de sel, Persian blue, red or black Hawaiian, Viking, Mexican black, Salish… Natural and flavoured, salt comes in multiple varieties. Discover the portrait of this exceptional ingredient which brings out flavours and livens up plates. Read more about it here.

News World

Triple Chocolate recipe by Elle&Vire

Post author By France
Post date June 16, 2015

Discover the “Triple Chocolate”, the stunning recipe made by Chef Ludovic Chesnay, International culinary advisor, with the Elle & Vire Professionnel® Advantage Whipping Cream.
http://pro.elle-et-vire.com/en/recipes/triple-chocolate/

Elle & Vire Professionnel has launched a new 2L-format which brings an excellent price-quality ratio. To better meet your needs, this format has been adapted on 2 creams references: Performance Universal Cream 35.1% fat and Advantage Whipping Cream 30% MG.
The new Performance Universal Cream 35.1% fat is a versatile cream for both whipping and cooking, performing well for every purpose and the Advantage Whipping Cream 30% fat with the best quality-price ratio for pastry applications.

Find out the latest recipes collections and let you inspire to make delicious dishes: http://pro.elle-et-vire.com/en/recipes/

News World

Blind Chefs of Myanmar Blind School

Post author By France
Post date June 9, 2015

The Blind Chefs of Myanmar Blind School Yangon did it again and even upgraded the medal Color from last year .

Judges as all other chefs served the Chicken Main Course – Myanmar Flavor.

This year they won 2 Gold and 1 Silver medals at Myanmar Culinary Arts Competition 2015 at MEP 3rd to 5th june 2015.

Congratulation to all Blind Chefs see you again 1st to 3rd june of 2016, at 3rd FHMM & MCAC 2016.

News World

Artist turns coffee stains into realistic paintings pop culture characters

Post author By France
Post date June 9, 2015

Did you like this article? Answer our survey here: http://svy.mk/1vgi1HJ

Maria A. Aristidou is not a classic british illustrator, she loves to paint with … coffee !
Discover her paintings and aquarelles through this photos :

News World

An inspirational ingredient from Elle&Vire, ginger

Post author By France
Post date June 9, 2015

Discover the secrets of ‪#ginger, a millenary spice.
Its taste and its intensity vary depending on the point at which it is added to the recipe.
Read more on http://pro.elle-et-vire.com/en/worldwide-inspirations/inspirational-ingredients/ginger/

News World

Taiwan Culinary Art Challenge debut, a great success

Post author By France
Post date June 8, 2015

The first ever held TCAC (Taiwan Culinary Art Challenge) under the Taiwan Chefs Association was inaugurated after a lengthy review on how to further motivate and enhance Taiwan’s culinary aspect in line with International Standards of competency abiding by WACS rules and regulation. 3 month of preparation has shown that the Committee headed under Chef Alan Chien complied with the level of attainment was met to given standards.

Culinary Competitions have always played a vital role in culinary arts to a majority of our chefs as they continually engage themselves in raising the standards of culinary excellence. There is no better way for a culinarian to enhance their craft by putting their skills and knowledge to the test in a competitive and environmentally friendly format.

The recent held International Culinary Art Challenge has seen 352 competitors from whole Taiwan with a mix of young chefs and professional alike; competing in 21 Categories. The enrolment of individual and team driven competitors has stretched our judging panels comprising of 23 local and 7 international judges to judge and observe a total of 458 competitions. WACS appointed Head Judge A Chef Perry Yuen assured that for sure no one complained, no one was starving, no one disappeared and everyone was on time.

Competitors from all culinary sectors of the Hospitality Industry such as Restaurants, Hotels, Universities and self-owned establishments participated in the 5 day event. We noticed that the mentorship and guidance from attending competitors of 39 Schools / University dominated the competition as our young chefs were able to compete in a competency set environment whiles taken advice in feedback sessions from various judges and mentors.

Special Guest Judge Appearance by WACS Young Chef Vice Chairman Alan Orreal has further enhanced the competition mood as to boost morale, giving advice and sharing knowledge with the competitors.

The event has contributed to the success and understanding of WACS aligned Rules and Regulation as to share, review and mentor not only the Competitors but the Judging Panel as well. In-depth review on Objective and Subjective judging marking criteria’s outlined by Chef Perry Yuen have enhanced their knowledge and skills in leading and mentoring competitors and judges as to review the training aspects, cooking methods and food styling based on International standards.

Throughout the event we have seen highlights of individual and team competitions. In closing, the competition provided competitors with the opportunity to acquire the competence and the skills to understand and appreciate fundamental food products, focusing on the preparation of food commodities which were analysed for both their cultural and sensorial value, in order to reveal their characteristics and their flavour. The competition has enhanced the overall knowledge to participants in regards to the fundamental understanding on theoretical and practical knowledge. Participants were able to apply and perform various tasks in a broad and defined range of predictable and some non-routine activities.

To all participating competitors and judges, this event was of a tremendous opportunity to exchange global visions in regards to culinary training amongst international guidelines. As such, we would like to extend our sincere appreciation and thanks to our Sponsors, the Organizing Committee, the Administrative Management, Competitors and their respective Instructors and Chef Students by providing culinary assistants to all participating competitors.

TCAC 2015

News World

Report from 2015 Sial China – La Cuisine Culinary Competition

Post author By France
Post date June 4, 2015

Date: 6-7 May 2015
Support by: China Cuisine Association
WACS competition Level: National Level
Organizing Chairman: Clinton Zhu
Chief Judge: Tony Khoo-Singapore (WACS A Judge)
Contestant: China/Shanghai, Guangzhou, Zhejiang, Beijing, Malaysia, Thailand, USA, Italy

Final result:

No 1/ Malaysia Team

No 2/ Thailand Team

No 3/ USA Team

No 4/Beijing

No 5/Shanghai

No 6/Guangzho

No 7/ZheJiang

No 8/Guangzhou

La Cuisine by Sial 2015

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