Category: World

Congress Spotlight: Beginning of a New Food Era by Julian Cribb

Post author By Anand
Post date May 16, 2014

Be warned fellow Chefs, the upcoming presentation made by one of Australia’s finest science communicators and award wining authors, Julian Cribb, may change your life!

As the population keeps on increasing, diet-related diseases spreading, natural resources diminishing and the climate changing, can you imagine what could be next?

Make sure you find out before it happens! Join Julian Cribb at the Worldchefs Congress 2014 and be ready to face the challenge,or even to prevent it!

See you in Norway!

To register, follow the link: www.wacs2014.com

News World

Congress Spotlight: Uncovering the Global Food Scandal by Tristram Stuart

Post author By Anand
Post date May 10, 2014

Meet Tristram Stuart, internationally-recognised environmentalist, winning author, TED speaker and most of all, a strong anti food waste promoter.

After winning the international environmental award, the Sophie Prize, in 2011, Tristram certainly hasn’t stopped advocating the improvement of the environmental and social impact of food production and supply.

Moreover, his Feeding the 5000 campaign seems to be gaining momentum worldwide! Tristram has already signed up for the Worldchefs Congress, what about you? See you in Norway!

To register, follow the link: www.wacs2014.com

News World

Congress Spotlight: Anita Cheng Hong Kong National Culinary Team Manager

Post author By Anand
Post date May 2, 2014

The Hong Kong National Culinary Team has been gathering some serious steam lately. A women standing behind those remarkable professionals has been Anita Cheng – the Hong Kong National Culinary Team Manager.

Join Anita at the Worldchefs Congress 2014 and find out what it takes to win a championship!

It’s Game on Fellow Chefs!

To register follow the link: www.wacs2014.com

See you in Norway!

News World

Congress Message Board: Bringing Worlds Together

Post author By Anand
Post date April 29, 2014

Dear Chefs and Culinary friends,

Worldchefs is delighted to announce the Young Chefs Development Super Team, who is inviting you all to join the Worldchefs Congress 2014 from 2-6 July in Stavanger, Norway, and see with your own eyes the excitement when worlds are being brought together!

The 36th Worldchefs Congress will be followed by many interesting presentations by well-known speakers, exciting workshops, intense cook-offs, diverse trade show and several other activities that will make your day fly faster than Northern lights! Be sure to register as soon as possible, as it promises to be a life changing event! See you in Norway!

To register click here: www.wacs2014.com

News World

Congress Spotlight: Chef Michael Quinn MBE

Post author By Anand
Post date April 24, 2014

Another world-renowned Chef will take the stage at this year’s Worldchefs Congress in Stavanger, Norway.

Join Michael Quinn and listen to his sobering life story!

To register for the Worldchefs Congress follow the link: www.wacs2014.com

News World

Worldchefs from the scene of the FHA2014 Singapore

Post author By Anand
Post date April 22, 2014

Asia’s largest international trade event for the food and hospitality industry, the 4-day Food&HotelAsia2014 (FHA2014) came to a close on the 11th of April 2014 at the Singapore Expo. Meanwhile, the region’s most prestigious and recognized international culinary competition FHA Culinary Challenge saw over 800 competitors participating.

Winners for the various challenges, namely Individual Challenge, Dream Team Challenge, Gourmet Team Challenge, National Team Challenge and Battle for the Lion, were crowned after four days of intense cook-offs. Although each category was equally important, country representatives who successfully battled out for the prestigious Lion, preparing an appetizer, main course and dessert for fifty people using the ingredients provided in a mystery basket, were: Switzerland, Singapore and Hong Kong.*To find out more about the Challenge scores, check out the below attached PDF.

Throughout four more than interesting and intense days, Worldchefs hosted Chefs and curious visitors from around the world at their well-acknowledged meeting point, the official Wolrdchefs booth. Together with the entire Worldchefs crew, led by President Gissur Gudmundsson and Managing Director Ragnar Fridriksson, both the visitors and the participants were able to gather information about different Worldchefs programs such as: Judging seminars, Membership opportunities, Competition endorsements, Recognition of Quality Culinary Education for Schools and Educational institutions, and chat with Worldchefs team, who were more than happy to provide professional assistance and offer advice.

However, the event that attracted the most attention was the open floor presentation on the Worldchefs Global Culinary Certification Program.

Moreover, during the multimedia presentation international Chefs had an opportunity to get to know all about the Certification’s benefits, its online accessibility, different levels of certification provided, its international recognition, as well as to get inspired by the already certified and well-known Chefs from the spot, who were pleased to share their experience of the program.

The FHA2014 Singapore ended up in a celebratory spirit, when the Worldchefs President handed out prizes and commended both – the judges for successfully accomplishing a challenging task, and the competitors who genuinely fought and truly showcased their inspirational talent.

In conclusion, this year’s FHA Culinary Challenge Singapore promises an exciting sequel in two years. In the meantime, Worldchefs will keep its doors open for every eager food professional to approach this ever-growing family of culinarians, continue to maintain and improve culinary standards worldwide and together with its team and members make positive changes that will benefit all.

The future is beautiful, don’t get left behind!

News World

Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Northeast Regional Conference

Post author By Anand
Post date April 21, 2014

St. Augustine, Fla., April 15, 2014—Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional Conference. The conference took place at The Crowne Plaza Hotel at the Crossings, Warwick, R.I., April 11-14.

More than 25 chefs, students, foodservice professionals and chapters were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Northeast Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship and Baron H. Galand Culinary Knowledge Bowl.

The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees enjoyed a keynote address from John Bowen, chancellor, Johnson & Wales University, and educational seminars and culinary demonstrations from presenters, such as Mark Eggerding, vice president of product sales support, US Foods, and Nicholas Calias, CEC, executive chef/food and beverage director, The Colonnade Hotel and Brasserie Jo, Boston.

The following ACF Northeast Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25-29.

ACF Northeast Region Chef of the Year, sponsored by Unilever Food Solutions

Joshua Wickham, CEC, CEPC, executive chef, Rock Fork Hunt & Country Club, Gahanna, Ohio, ACF Columbus Chapter

ACF Northeast Region Pastry Chef of the Year, sponsored by Plugrá^® European-Style Butter

Susan Notter, CEPC, pastry arts program director, The Pennsylvania School of Culinary Arts—YTI Career Institute, Lancaster, Pa., ACF Harrisburg Chapter

ACF Northeast Region Chef Educator of the Year

Keith Buerker, CEC, CCE, culinary arts professor, SUNY Cobleskill, Cobleskill, N.Y., ACF Capital District—Central New York

ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award

Hartmut Handke, CMC, AAC, retired, Dublin, Ohio, ACF Columbus Chapter

ACF Northeast Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S^®

Americo DiFronzo, CEC, CCA, AAC, executive chef, Union Oyster House, Boston, ACF Epicurean Club of Boston

ACF Northeast Region Student Chef of the Year, sponsored by Custom Culinary, Inc.

Geoffrey Lanez, CC, student, Johnson & Wales University, Providence, R.I., ACF Rhode Island Chapter

ACF Northeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers

Students representing ACF Eastern Long Island Chefs Chapter, Riverhead, N.Y.

ACF Northeast Region Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.

Students representing ACF Rhode Island Chapter that attend Johnson & Wales University, Providence, R.I.

The 2014 ACF Northeast Regional Conference award recipients listed below were recognized for their outstanding contributions to ACF, goodwill in their communities and/or culinary excellence.

ACF Northeast Region Chapter of the Year

ACF of Greater Buffalo New York, Buffalo, N.Y.

ACF Northeast Region Chapter Achievement Award

ACF Columbus Chapter, Columbus, Ohio

ACF Epicurean Club of Boston, Boston

ACF Philadelphia Delaware Valley Chefs Association, Philadelphia

ACF World of Thanks

ACF Rhode Island Chapter

ACF Northeast Region Cutting Edge Award

David Goldstein, corporate executive chef, Acosta Sales and Marketing, Feasterville, Pa., ACF Professional Chefs Association of South Jersey

Perrin Long, CEC, CCE, AAC, culinary arts instructor, Portsmouth High School, Portsmouth, N.H., ACF Piscataqua Chapter

Timothy Michitsch, CEC, CCE, AAC, culinary educator, Lorain County JVS, Oberlin, Ohio, ACF Akron-Canton Area Cooks and Chefs Association

Michael Murray, CEC, banquet chef, Sleepy Hollow Country Club, Scarborough, N.Y., Chefs Association of Westchester and Lower Connecticut

Gary Sheldon, CEC, AAC, corporate chef, Sysco, Westbrook, Maine, White Mountain Chapter of the ACF

Drew Smalbach, CEC, executive chef, White Manor Country Club, Malvern, Pa., ACF Philadelphia Delaware Valley Chefs Association

ACF Northeast Region President’s Medallion

Americo DiFronzo, CEC, CCA, AAC, executive chef, Union Oyster House, Boston, ACF Epicurean Club of Boston

Geoffrey Lanez, CC, student, Johnson & Wales University, Providence, R.I., ACF Rhode Island Chapter

Robert Milam, CEC, AAC, chef instructor, Boone Career-Technical Center, Danville, W.Va., ACF West Virginia Chapter

Michael Roddey, CEC, CCA, CCE, CDM, owner/chef consultant, Gastronomic Services & Consulting, Duncansville, Pa., Southern Allegheny Chefs Association

Scott Ryan, CEC, AAC, executive chef, The Country Club, Pepper Pike, Ohio, ACF Cleveland Chapter Inc

ACF Northeast Region Achievement of Excellence Awards

Maryland Club, Baltimore

Osteria Procaccini, Pennington, N.J.

Philadelphia Country Club, Gladwyne, Pa.

Sheraton Valley Forge Hotel, King of Prussia, Pa.

The Circular at The Hotel Hershey, Hershey, Pa.

The Country Club, Pepper Pike, Ohio

The North End Bistro, Princeton, N.J.

Union Oyster House, Boston

Approximately 500 chefs, students and foodservice professionals attended ACF’s Northeast Regional Conference, hosted by ACF Rhode Island Chapter. During the conference, attendees were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards. Learn more about the conference at www.acfchefs.org/Northeast, or at Facebook.com/ACFChefs or on Twitter @ACFChefs.

Regional and national sponsors of the 2014 ACF event series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab^®; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service^®; Idaho^® Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S^®; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá^® European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco^®; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix^®Corporation; Wisconsin Milk Marketing Board.

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef^®, Certified Sous Chef^® and Certified Executive Pastry Chef^® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

# # #

Editor’s note: To arrange interviews or request high-resolution photos, contact Jessica Ward at [email protected] or 904-484-0213, or Patricia Carroll at 904-484-0247 or [email protected].

News World

Worldchefs and EAT Global Culinary Award 2014 – Sustainable healthy eating

Post author By Anand
Post date April 21, 2014

Worldchefs is organizing, in collaboration with the EAT foundation, a Global Culinary Award that recognizes restaurants for innovation and leadership within the domain of healthy diet and sustainability.

The criteria for the EAT Global Culinary Award are based on Worldchefs sustainable restaurant guiding principles to make a positive change and EAT foundation Menus of Change principles.

The EAT Food Forum will unite 650 opinion leaders and sustainability experts including ex-president of USA Mr. Bill Clinton.

To participate, chefs must complete the provided questionnaire and provide the relevant evidence and/or comment to each of the 10 points.

Download Competition Criteria below.

Applications with supporting evidence should be sent by email to: [email protected]

Deadline for submitting full application form is Monday 5th of May

Editors note:

About Worldchefs?

Worldchefs (The World Association of Chefs Societies) is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world. Through educational programmes, international culinary competitions and congresses and assemblies, Worldchefs have been leading the way in shaping the role of the professional chef since it was established in 1928.

Worldchefs membership includes cooks, chefs and culinary educators from nearly 100 countries, representing over 10 million professionals. Visit Worldchefs website.

About EAT Food Forum?

EAT is a two-day high-level forum that will spearhead a holistic approach to today’s food related challenges. Population growth, climate change, human health, resource and ecosystem management, sustainability and food security are independent, yet closely interacting fields of science and research.

They are also exciting business opportunities and important political issues. By creating an informal forum, which encourages dialogue and discourse, EAT will bring together leading scientists, policymakers and business professionals for the express purpose of advancing integrated solutions for humanity. Visit: Eat Forum website.

The award will be announced at the EAT Food Forum to be held in Stockholm on Monday 26-27 May 2014.

News World

Chef Joseph Oseli from Slovenia organized a heartbreaking workshop for children without parents

Post author By Anand
Post date April 16, 2014

On April Fools’ Day chef Joseph Oseli from Slovenia didn’t make fun of anyone, but rather did a very good job. In collaboration with the Centre for culinary training Horeca in the middle of Belgrade he organized a workshop for children without parents. Young people from state-run institutional care aged 14 to 16 are in the right age to decide which high school to enroll. Joseph wanted to show them how great and also hard the culinary field is. Their aspirations are very different – from player and singer to painter and hairdresser.

Of course, among them we also found chefs and waiters. Chef Joseph told them he always knew what he wanted to do, even though back then the cooking wasn’t the most modern and desirable profession. He also showed various photos from different events related to cooking – from fashion shows and weddings to presidential meetings and festivals. He explained that cooking is a very nice profession, which leads you to different parts of the world and you can learn a lot about different cultures and people. He also told them that it is a hard work and it is essential for young people that do not remain within the borders of their own country, but also go to study abroad.

The emotional lecture was followed by a workshop. First Joseph showed them how to prepare a tiramisu. Kids were excited, because they ate tiramisu for the first time. At the same time they had endless fun with pouring tiramisu in the cups. Then it was a pizza time and a great euphoria and competition for the best pizza began. Although they were all great at it, we were most impressed by little Tamara, who made a pizza in the shape of a heart just for chef Oseli.

Despite her sad story from home, she has a strong and positive spirit. Her boyfriend Alexander said he is really excited over this workshop, because he already attends secondary culinary school. 14-year-old Marko told us he came to institution for children without parents when he was 7 years old, because his parents were drug addicts. And even though he missed them is now happy here and he wants to become a painter. He showed us his talent for drawing and we were impressed. Sasha, who was abused by her mother, said they spend a really nice time within their institution, because they organize a lot of different events for them and she even got a surprise party for her birthday a month ago.

When the children ate their pizza, they also learned how to prepare gnocchi. In the end, they said it was the first time they were allowed to cook by themselves and they spent a wonderful day with Joseph and his team. They were so grateful they didn’t know how to thank him. When there was a time to say goodbye they couldn’t stop hugging him and crying.

News World

El Príncipe de Asturias recibe la chaquetilla “roja” de la Selección Española de Cocina Profesional

Post author By Anand
Post date April 4, 2014

Don Felipe agradeció el obsequio al chef Alberto Moreno, que entregó al Príncipe la chaquetilla oficial en nombre del Equipo Nacional, “La Roja de la Cocina” en el marco de la inauguración de “Alimentaria”, el mayor encuentro gastronómico y agroalimentario de España.

Sus Altezas Reales los Príncipes de Asturias, Don Felipe y Doña Letizia, inauguraron la vigésima edición del Salón Internacional de la Alimentación y Bebidas “Alimentaria 2014” en Barcelona, haciendo posteriormente un recorrido por el recinto ferial al que fueron acompañados por el Ministro de Agricultura, Alimentación y Medio Ambiente, Miguel Arias Cañete, el Presidente de la Generalitat de Cataluña, Artur Mas, y otras autoridade Tal y como se había previsto, Don Felipe hizo una parada en el estand de INTERPORC -la Interprofesional del Porcino de Capa Blanca, que agrupa al 90 % del sector en España- donde la Selección Española de Cocina apoya la difusión de este producto elemental con actividades tales como Showcooking, exhibición y clases magistrales durante la feria.

El Príncipe Felipe tuvo a bien aceptar -manifestando su ilusión- el simbólico regalo de la Selección, entregado por Alberto Moreno, Subcapitán del Equipo y candidato español al próximo Bocuse d´Or, el concurso culinario más célebre del mundo, que hizo entrega del uniforme en compañía de Alberto Herranz, Director de INTERPORC.

Moreno tuvo ocasión de explicar al Príncipe la labor de difusión de la gastronomía española que realiza la Selección y el heredero de la Corona le emplazó a un próximo encuentro. La Selección Española de Cocina Profesional, conocida como “La Roja de la Cocina” es la actual campeona de Europa en el circuito de WACS (World Association of Chefs Societies, organización con 93 países miembros y más de diez millones de asociados), Mejor tercer equipo Junior del mundo y representante oficial de España en el Bocuse d´Or. La Organización está certificada por el Mº del Interior y cuenta con el beneplácito de la Marca España del Mº de Asuntos Exteriores, teniendo el apoyo expreso de una veintena de asociaciones y organizaciones sectoriales.

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