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/
Category: World
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.
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
The 12th edition of THAIFEX-World of Food Asia rounded up on 25 May after five days of intense activity on a record high. It proved its mettle as one of Asia’s top food and hospitality exhibition once again by welcoming more than 35,000 trade visitors and 1,675 exhibitors across 16 sectors. The exhibition was also graced by Prime Minister of Thailand, Prime Minister Prayut Chanocha.
International participation also peaked with a total of 811 international exhibitors, making up 48% of the show. THAIFEX – World of Food Asia welcomed 24 country and provincial groups this year, including 3 new country groups – German Pavilion led by the German Federal Ministry of Food and Agriculture, Mexico Pavilion led by Embassy of Mexico – Mexico's Commission of The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food; and Turkish Pavilion led by Central Anatolian Exporters Union (OAiB). This presented an even more diversified array of national products, from hand-crafted tequilas from Mexico, German-style sausages and charcuterie, Turkish frozen seafood and products.
Angélica Niero, representative of Balas Boavistense “I am so pleased with the show and THAIFEX-World of Food Asia is definitely the gateway for my business to venture into the Asia markets.”
The supporting shows, World of Seafood, World of Coffee & Tea and World of FoodService recorded individual growth rates of 11%, 48% and 22% respectively. 27,931 local visitors and 7,274 overseas trade buyers visited the trade event, held over 5 days from 20 – 24 May 2015.
Brian J. Schroeder, Director, Kizable LLC, “This is our first year taking part in THAIFEX-World of Food Asia and we were very amazed by the show’s quality.
We were able to connect with many buyers from around the world. We are looking forward to come in with a stronger presence at the show again next year.”
Michael Dreyer, Vice President, Asia Pacific, Koelnmesse Pte Ltd, said, “THAIFEX – World of Food Asia, celebrated our tenth anniversary last year. This year, we marked a milestone by expanding our fairground, and the continued growth and encouraging response is solid proof that we are growing in the right direction that we started out in. This has been very rewarding for Koelnmesse and our co-organisers, DITP and TCC. We will work in this direction towards a bigger and even better THAIFEX – World of Food Asia next year.”
Turkey – Partner Country Presents “Discover The Potential“
Turkey, THAIFEX – World of Food Asia’s third country partner, is well-known for its cuisine, which is known to be one of the most prominent in the world. To share its culinary treasures, it brought 8 different food promotion groups to Thailand, namely The Pasta, Bulgur, Pulses And Vegetable Oils Promotion Group; Turkish Flour, Yeast And Ingredients Promotion Group; Turkish Confectionery Sweet Promotion Group; Turkish Seafood Promotion Committee; Turkish Dried Fruits Promotion Committee; Turkish Olive And Olive Oil Promotion Committee; Turkish Hazelnut Promotion Group and Turkish Citrus Promotion Group.
The Turkish Pavilion, led by Central Anatolian Exporters Union (OAiB), occupied 465 sqm in different product segments and 21 exhibitors were presented at the fair.
Serap Unal, Chief of the Turkish Seafood Promotion Committee says, “We brought a group of seafood companies from Turkey for the first time. The feedback has been positive and rewarding, with most companies planning to return as they have garnered very good contacts. We see a very good possibility here in Asia with the implementation of AEC by end of this year. “
S. Tansel Kunbi, Director, OAiB (Central Anatolian Exporter Unions, Fair and Promotion Department) adds, “THAIFEX-World of Food Asia is an international trade fair with global recognition. The companies which are in contact with our Turkish exhibitors have expressed deep interest in seafood products, flour and yeast products and olive oils in particular. This is one trade fair we will return next year – in a bigger way.”
International Competitions
For the first time, THAIFEX – World of Food Asia hosted the Asia selection of the Global Chef Challenges competition. Organized by Worldchefs, the global association of chefs, the Asia selection was a huge success. Singapore took the podium for both Global Chef Challenge and Hans Bueschkens Young Chef Challenge, while South Korea was champion for the Global Pastry Chef Challenge.
Says Rick Stephen, Asia Continental Director for Worldchefs, “This is one of the most well-organised competitions I have seen, with THAIFEX – World of Food Asia as the most supportive partner. This has definitely set a new benchmark.”
The Thailand Ultimate Chef Challenge, held concurrently with Global Chefs Challenge, welcomed 1052 participants, based on 936 entries from 16 countries including Singapore, Greece, England, Australia, Canada, Taiwan, Switzerland, South Korea and Thailand etc. With 24 categories, this massive competition included new categories such as Thai-Korea Fusion Challenge and California Raisins’ Baking Challenge (Professional Chef).
Says Willment Leong, Chairman for the Thailand Ultimate Chef Challenge, “This year, we are proud to welcome 41 international judges from 16 countries and a new record of 936 entries. In just 4 years, this competition has grown beyond our expectations and is highly regarded even in countries out of Asia. We are very happy with the results and the support.”
See below for results for GCC and Thailand Ultimate Chef
Please answer to our survey here.
From Italy to India, from Colombia to Hong-Kong, coffee is one of the most consumed beverages in the world. Centuries of development of coffee usage means that each country has it's very own way of ingesting it.
Discover coffee recipes and habits from around the world in this ludic video here
Source : BuzzFeed
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.
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Elle & Vire Professionnel is also launching the Advantage Whipping Cream 30% fat with the best quality-price ratio for pastry applications.
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5 May 2015 – The Worldchefs Congress Committee has confirmed the change in location of the upcoming Worldchefs Congress 2016 from the original location of Athens to Thessaloniki, Greece taking place from 24-27 September 2016.
Thessaloniki is a beautiful city and the second largest in Greece. Historically one of Europe’s oldest and most multiethnic cities, Thessalonika is considered the cultural capital of Greece. It marries its thousands-year-old multicultural heritage and the architectural marvels with the Roman, Byzantine, Ottoman and Sephardic Jew history. Festivals such as the “Dimitria Festival” and the “International Film Festival” draws hoards of buffs to the city each year. Here's more: This city also boasts a dynamic under-30s do-it-yourself youth culture-creative movement seen nowhere else in the Southern part of Europe.
The Worldchefs Congress has grown in size and content over the years. With more sponsors on board, there is an increased demand for more booths and space for a bigger, better Congress. The original congress site set at Intercontinental Hotel in Athens was unable to host the increasing numbers due to space constraints and other reasons.
The newly appointed location promises more space and convenience.
In addition, it is easily accessible from the event venue with most hotels within walking distance or a 15-minute drive away. It also promises more cost savings, which will make this more accessible to members from around the world.
Charles M. Carroll, President of Worldchefs shared “The Worldchefs board is dedicated to ensure we have the best congress ever, and to balance organizing a successful and meaningful content while making it financially viable. It will offer great education, good food, global culinary competitions, networking and catching up with friends and colleagues. It will be an event for chefs worldwide to remember, and we look forward to the support of our members.”
The 2nd National Culinary Championship – Chef à la Russe – by National Culinary Association of Russia, took place during on April 7-9, 2015 in Moscow. Metro Cash&Carry again was a General partner of the Championship. The annual event endorsed by WORLDCHEFS is a Final competition of 29 teams after qualifying tours in 20 different Russian regions. Competition program consisted on 3 shifts of “national dinner” and 9 teams of “black box” for super-finalists. Three teams-winners of 3 shifts of “National dinner” are: Vladimir City team (Sinitchkin), Bashkortostan team (Huziakhmetov) and Moscow team (Sarytchev). The super-final winner is Moscow Region Team (Tabakov). The 3rd Chef a la Russe will be held in 2016. More information and all results on sites: www.dreamchef.ru, www.chefalarusse.ru. Contact e-mail: alexprokopovich@me.com.
Yangon, 23.3.2015 – Show & Training Kitchen of Premium Food Service,- saw the next training session in food safety & hygiene, cold chain, food handling and hands on cooking with US Potatoes supported by Grandwynn Bothers Co Ltd and Premium Food Service for over 70 young chefs of Yangon, Chef students & lecturer of ” Kandawgyi s ” Myanmar s Hospitality Training Center arranged by U Than Lwin and senior MCA members.
It was the 5th time that USDA, Myanmar Chefs Association and US Potatoes arranged such educational culinary show since 2013 and more training units and programs on food safety and international certified hygiene seminars are already planned, as well as Soy products for cooking and baking for gluten free products, a trend and important for Myanmar s Hospitality industry to serve guests which, need such for health reason.
We had the great honor to have had Mr John Toaspern the Vice President of US Potato Board, Mr Mike Pink from US PB, Mr Rey Santella – Agriculture Attache of USDA and Foreign Agriculture Service in Yangon at the MCA event all top shots with mountains of product knowledge for the young Myanmar chefs,– arranged by AgriSource, Mrs Dee Richmond and Mr Patrick Roberts.
The theory and important educational part was followed by a hands on cooking demonstration and practical cooking arranged by Oliver E Soe Thet,- hand s on with the young chefs assisting and cooking on stage.
The theme was how to use US Frozen and Dehydrated Potatoes in Myanmar Cuisine as well popular – modern Western Cuisine,- thinking out of the Box and do things we never thought to do with a Potato.
Here we had recipes as ” Samosas filled with US Instant Potato ” in different flavors as
– Pickled Tea Leave – US Potato Samosa
– Almond – Raisin US Potato Samosa
– ” Date – Potato Praline “, Giant US Dates filed with Almond flavored Instant Mashed Potato
– Myanmar Lamb Curry with US Potato Wedges
– Octopus Salad with Cajun US Steak Cut Potatoes
– Smiley US Potatoes with Myanmar Monhingar instead of Gourd Tempura
– Washington Apple Compote with Hashbrown
Over 17 recipes were translated into Myanmar language as take home, good to multiply and let others share in Myanmar language.
Great was the meeting again with Malaysian Chef Balan,- just some month ago we judged together in Penang Battle of the Chefs,– and last year at Food Hotel Malaysia. Than when he met Chef Moe Moe Khaing and Chef Aghee they recognized each other from ASEAN Culinary Master Assessor Course in Bangkok some weeks ago,- that is the world of Chefs always with friends, goods colleges and network supporting each other.
We like as Myanmar Chefs Association thank the US Potato Board, USDA and AgriSource , specially Mrs Dee and Mrs Patrick, also Mrs Li Jun, Mrs Thitsa and Mr Ricky, Mrs April, Mrs Zaw for all great team work and making things happen for young Chefs in Myanmar again and in future as planned already. Thank you here very much for the great support to Myanmar Young Chefs and ensure that more young Chefs from Myanmar can enter the international arena for culinary competitions , for further education global Chefs Networking , until the next seminar we remain with big thanks and see you again. Yours
” Keep it always Hot and keep it Cooking ”
The Scottish Seafood Collaborative Group is delighted to announce the results of the Seafood of Scotland Recipe Contest in collaboration with Worldchefs.
The chefs in the competition chose from a range of Scottish seafood*, in an ongoing partnership created to engage Asian chefs with high quality seafood from Scotland.
Over 50 recipes were submitted to the competition, all of which will be collated into a book later this year. The international judging panel was led by Worldchefs Asia Continental Director Rick Stephen and Scottish Chef of the Year David Littlewood.
Here are the results:
1st place Chan Hon Cho Hong Kong
Gold Medal
East Meets West- Scottish Monkfish with Quinoa, Golden Beets and a Teriyaki Sauce
Runner up Kyungsu Lee Korea
Scottish King Scallop Ceviche with Blenched Korea Ginseng, Salmon roe, Osetra Caviar, Greens and Lime Juice Sauce
Runner up- KyuKyungsun Cho Korea
Scottish Plaice, Scottish King Scallop with Green Pea Puree and Yuzu, Ginger Foam