The famous M.O.F Pastry Chef Nicolas Boussin, Ambassador of Elle & Vire, was in China and Taiwan last month for pastry demonstrations and tasting events. He invited the 450 guests to discover Paris, the city of Love and Gastronomy, through a series of flavourful recipes inspired by the most iconic places in the French capital.
Discover all the photos of this sharing moment on Elle & Vire Professionnel – International Facebook page.
The Global Champion of the Challenge, the Museum Art Hotel New Zealand was awarded in recognition of excellence in the appreciation of tea, tea inspired gastronomy and mixology, in honouring the influence of nature in tea, and in crafting these into a luxurious experience that defines afternoon tea in the 21st century. Featuring the theme ‘The Meeting of the Senses’, the innovative use of tea catering to the senses of sight, smell, taste, touch and sound was especially commended by the judges. The Dilmah Chamomile Tea spray that the participants prepared by themselves and the chilled peppermint tea infused o’shibori refreshed the judges and set the mood to truly enjoy the high tea in a relaxed environment. The first course Silver Jubilee Ceylon Ginger, Honey & Mint tea consommé, Confit duck leg tortellini astounded the judges with its subtlety of flavour while the second course the palate cleanser with the Silver Jubilee aromatic Earl Grey Tea set the stage for the next course which was Vivid Gentle Minty Green Tea with Clevedon Buffalo milk Feta Espuma, macadamia nougatine and fresh cucumber which was flavourful and sophisticated. They were daring in their presentation attempting a traditional Crepe Suzette live pairing it with Silver Jubilee Almond infused Ceylon Pekoe Digestive a perfectly balanced and an inspired pairing.
The second overall The Hong Kong Cricket Club presented a Real High Tea inspired by the celebration of Hong Kong’s return to China after 150 years. The table setting included the country flags as well as elements representing present day Hong Kong. The favourite course of all the judges was the finale – Apple Welsh Cakes paired with Nuwara Eliya Afternoon Tea. The Welsh cakes were in honour of the Welsh guard – the last official army to live in Hong Kong. Peter Kuruvita stated that the Welsh Cakes should replace scones used in high tea occasions everywhere and for Simon Gault it was just perfect.
Café Turri from Chile was awarded the third overall of the challenge for their innovative and culturally diverse high tea presentation of which their Dilmah Earl Grey Beer was the highlight of the day. Featuring a warm and welcoming uniquely Chilean table setting, their empanada pairing with Dilmah Ceylon Original Breakfast Tea mocktail was commented by judge Peter Kuruvita as the “best empanadas I’ve ever had”.
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Dilmah Global High Tea Champion
Team – 8 – New Zealand ’13 Museum Art Hotel
Laurent Loudeac & Camille Furminieux
2nd Overall Winner
Team – 21 – Hong Kong – Hong Kong Cricket Club
Jason Chan Yee Chiu & Ho Wing Hong
3rd Overall Winner
Team – 14 – Chile – Café Turri
Cristian Gomez & Catalina Venegas
| Team | Country | Hotel Name | Participants |
|---|---|---|---|
| 1 | Netherlands | Restaurant Vermeer | Vilmos Dohnal & Wesley Schipper |
| 4 | Australia | Qantas Lounges by Pullman | Geoffrey Laws & Shaun Thomson |
| 5 | Australia | Dilmah Real High Tea Challenge Winners – 2012 | Selvana Chelvanaigum & Ian Jones |
| 7 | Australia | Stamford Plaza Brisbane | Misaki Montgomery & Natalie Noriega |
| 12 | Singapore | Tess Bar & Kitchen | Martin Wong & Lee Zhang An |
| 17 | UAE | Emirates Academy of Hospitality Management | Max Rauch & Michael Kitts |
| 18 | France | Institute Paul Bocuse | Pierre-Jean Arpurt & Thibaut Idenn |
| 19 | Macau | MGM Macau | Kenny Chen & Ellen Dong |
| 20 | Hong Kong | Island Shangri-La, Hong Kong | Alex Ng Wai Kee & Ernest Wong |
| 8 | New Zealand | Museum Art Hotel | Laurent Loudeac & Camille Furminieux |
| 14 | Chile | Café Turri | Cristian Gomez & Catalina Venegas |
| 21 | Hong Kong | Hong Kong Cricket Club | Jason Chan Yee Chiu & Ho Wing Hong |
| Team | Country | Hotel Name | Participants |
|---|---|---|---|
| 2 | Netherlands | Dilmah Real High Tea Challenge Winners ? 2013 | Joost Van den Hoven & Rob Rademaker |
| 3 | Malaysia | Shangri-La Hotel Kuala Lumpur | Adli Bin Kasi & Yam An Nie |
| 6 | Australia | Shangri-La Hotel Sydney | Althea Eley & Felicity Goodchild |
| 9 | New Zealand | The Langham, Auckland | Volker Marecek & Benjamin McManus |
| 11 | Oman | Shangri-La Barr Al Jissah Resort And Spa | Alpesh Dias & Sunil Kumar |
| 13 | Indonesia | Shangri-La Hotel Surabaya | Arie Yulianto & Yuli Hariyanto |
| 15 | Thailand | Shangri-La Bangkok | Reinolf Moessl & Wilai Tangprasertsuk |
| 16 | Sri Lanka | Waters Edge | Buddika Samarasekera & Ishafahan Dain |
| Team | Country | Hotel Name | Participants |
|---|---|---|---|
| 10 | UAE | Radisson Blu Hotel | Dammika Herath & Ronaldo Sadiz |
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 23rd, 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 28th 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:
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
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 25th. 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.
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.
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/
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.
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Maria A. Aristidou is not a classic british illustrator, she loves to paint with … coffee !
Discover her paintings and aquarelles through this photos :
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/
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