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A sustainable food conference will be taking place in Egypt on the 12th of May.
It will be dealing with sustainable food and farming practices in the region.
For more information visit their facebook page. Or email right here.
Category: World
Another outstanding Chef will be showcasing his master skills at the upcoming Worldchefs Congress 2014 in Stavanger, Norway, from 2-5 July.
A world-renowned icon of Chinese contemporary cuisine and an absolute leader in Chinese Catering industry Chef Da Dong, namely Dong Zhenxiang, will be sharing his knowledge, skills and philosophy at this year’s Worldchefs Congress!
The doors will be open to everyone who attends the Worldchefs Congress, so be sure we see you in Norway, as it promises to be a memorable event!
To register, follow the link: www.wacs2014.com
Thanks to the Young Chefs Development team’s tremendous effort to gather as much Juniors as possible and secure them a place at the Worldchefs Congress 2014, we bring you fantastic news fellow Young Chefs.
All of you who intend to participate in the upcoming Worldchefs Congress 2014, 2-5 July in Stavanger (Norway) be sure you don’t miss out on this great opportunity.
If you are 25 or younger, you can BOOK NOW an exclusive room rate, near Worldchefs Congress area, for just around 35 Euros per person per night.
Now when the Early Bird discount is extended until the beginning of the Worldchefs Congress 2014, you can be sure we SEE YOU IN NORWAY!
To download registration form please look at the document below.
P.S. The number of rooms is limited, so hurry up with your bookings!
Worldchefs Congress 2014 is just around the corner!
Take a glance at what to expect from 2-5 July in Stavanger at the world culinary meeting point!
If you want to obtain an early bird discount, make sure to secure your seat by March 31st
See you in Norway!
Register@ www.wacs2014.com
Suppe aus Myanmar alma Lingen. Meist nur einmal im Jahr kommt der deutsche Koch Oliver Esser in sein Heimatland zurück.
Dieses Mal teilt er die Zeit mit knapp 30 kleinen Köpfen, die unter weißen Kochmützen stecken. Zusammen wirbeln sie in der Küche der Grundschule Schepsdorf in Lingen herum und versuchen, eine Mohenga, eine Frühstückssuppe aus Myanmar, zuzubereiten.
In Myanmar, das auch als Birma bekannt ist, besitzt Esser ein Hotel. Dort sowie in weiten Teilen des Landes ist die traditionelle Suppe fester Bestandteil des Frühstücks. Für die Grundschüler nimmt Esser leichte Veränderungen am Rezept vor, damit es auch den Kleineren schmeckt: Fisch wird durch Hühnchen ersetzt und Eiweißnudeln durch Spaghetti.
Mit Feuereifer sind die Schüler dabei, und am Herd wird darum gekämpft, wer die Suppe am längsten umrühren darf. Günther Sondermann, der Esser beim Kochen mit den Schülern unterstützt, ist begeistert vom Einsatz der Schüler.
„Die Kinder im Emsland wissen einfach, wie man Eier kocht und Gemüse schneidet“, sagt Sondermann mit einem Lachen. Ganz nach myanmarischem Rezept können die Schüler ihre Mohenga mit Koriander und Chili würzen. Nach dem Schnippeln und während das Hühnchen im Kochtopf langsam gar wird, gibt Elke Feldmann, Essers Ehefrau, den Schülern einen Einblick in das Leben in Myanmar.
Mit Bildern, die sie und ihr Mann dort aufgenommen haben, erklärt sie den Schülern, wie unterschiedlich Südostasien im Vergleich zu Deutschland ist. Hier kommt auch der eigentliche Grund für den Besuch im Emsland heraus: Esser, seine Frau und viele weitere Helfer, darunter Oliver Essers Bruder René Esser aus Lohne, sammelten mehr als 1000 alte Brillen, um diese in Myanmar an die Einwohner zu verteilen.
Neben der Leitung ihres Hotels „Laguna Lodge“ hilft das Ehepaar viel beim Aufbau des Landes, das durch Armut geprägt ist. Esser, der zudem Mitbegründer und Präsident der Köche-Vereinigung „Myanmar Chef Association“ ist, liebt trotz dieser Schwierigkeiten seine zweite Heimat in Südostasien: „Die innere Ruhe gefällt mir am meisten. Wenn in Myanmar ein Problem auftaucht, dann wird gewartet, bis es vorüberzieht.“
Mit dieser Gelassenheit geht Esser auch das Kochen mit den Zweit- und Drittklässlern an. Egal, ob die Hälfte der hart gekochten Eier schon beim Schälen vernascht wird oder ob die Suppe beim Balancieren auf den Boden tropft, Esser lobt die kleinen Köche für ihren Einsatz: „Ein Sternekoch bekommt dafür 5000 Euro im Monat, und ihr habt die Mohenga in weniger als einer Stunde zubereitet!“ Am Ende probieren alle ihr selbst gekochtes Gericht: Den meisten schmeckt es, nur für manche ist die deftige Suppe zum Frühstück doch ein bisschen ungewohnt.
Starkes Team in der Küche: Benjamin Bojer, 8, und Koch Oliver Esser. Foto: Antonia Mayer
12 March 2013 – President of the WORLDCHEFS Gissur Gudmundsson, the global authority of chefs, has appointed Chef Charles Carroll from the United States as its new Vice President.
Chef Carroll has taken the baton from Chef Hilmar B. Jonsson from Iceland, who stepped down recently for personal reasons. The executive committee, together with the Icelandic Chefs Association made the unanimous decision to appoint Chef Charles Carroll as his successor. This is yet another landmark moment for WORLDCHEFS, for this is the first time that the Vice President is of a different nationality from the President.
Says Charles Carroll, “It is an honour for me to be part of this team and I am very humbled by this appointment. I promise to do more than my best in contributing to the elevation and promotion of the chef profession.”
Chef Carroll is an award winning author of Leadership Lessons From A Chef: Finding Time To Be Great, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. He is the recipient of over seventy national and international awards, including Chef of the Year, Chef’s Good Taste Award, Sharing Culinary Traditions Award, Chef’s Professionalism Award, the James Beard Foundation Great Country Inn Chefs Award and Educator of the Year Award among numerous others.
Chef Carroll has served the United States on seven of its Culinary Olympic Teams over the last 20 years, competing all over the world with the ultimate prize being number one in the world in 2000.
He has also spent the past two years traveling around the United States mentoring, sharing and presenting, his messages to culinary students, chefs, industry professionals and executives. His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.
Chef Gissur Gudmundsson, President of WORLDCHEFS shared, “I am very pleased to have Charles Carroll on board. We started working closely when he was appointed Chairman for the WACS Congress 2012 in Daejeon, and his commitment to the culinary profession and chef community is exemplary. It is an honour to have someone I respect and admire greatly on this team.”
138 days prior to Worldchefs Congress 2014, the organizers, hosts, supporters, sponsors and other foodies met for kick-off at Sola Strand Hotel. And everyone is looking forward to doing it all again for Nordic Evening on the 4th of July, after a tasty five course dinner.
Worldchefs Congress countdown
Three chefs chosen from each of the five Nordic countries had composed an ambitious menu with the very best produce and techniques from their native countries.
They’ll be back in Stavanger Norway from 2-5 July with a very similar menu, however, changes will be made taking into account feedback from the rehearsal, fresh experiences, and the outdoor setting.
“We’re looking forward to the real event”, confirms the Icelandic spokesman, Bjarni Gunnar Kristinsson. He has two colleagues with him from the restaurant kitchen of the Reykjavik Opera, and is proud to have brought with him Icelandic chocolate as the main ingredients for the dessert; made authentically from cocoa beans.
Johan Franzén, in charge of the Swedish culinary team, has also brought two colleagues. They prepared lamb mains to go with the Danes pork with crackling. The collaboration was as pain free as the traffic on the Øresund-bridge.
No one is looking at the collar flags when it’s getting close to the finishing line. As always in the international food world, it’s professional ranks that counts and not the nationalities, when the bell rings.
NKL-president Kristine H. Hartviksen was glowing from head to toe in the banquet hall of the hotel.
“A promising start for the big event ahead’, she confirms. In her welcome speech she challenged colleagues in the guilds and supporters to pull together to produce “the best Worldchefs Congress ever” in Stavanger, knowing full well that the event in 1994 has gone down in WORLDCHEFS history.
Nordic Evening Menu
Amuse Bouche
Danish Smørrebrød – Dyrlegens Natmad (Denmark)
Poached salted cod with crayfish and juice (Iceland)
Cold smoked elk tartar, Kalix roe, mustard emulsion, juniper berries, rosemary, almond potato and cress (Sweden)
Salted and dried cod Klippfisk balls ‘Ålesund’ with ramson mayonnaise (Norway)
Mature cheese with seasonal garnish (Finland)
Starter – Norway
Scallops ‘Hitra’ served as tartar with crispy oats
Crayfish ‘aspik’ with apple jelly and fennel
Halibut remoulade ‘Hjelmeland’ served on rye crisps and Icelandic seaweed søl
Mains – Sweden and Denmark
Braised and grilled breast of lamb, smoked lamb sausage with lemon thyme, vinegar pickled beets, chanterelles, fried red onion, carrot, almond potato puree seasoned with Swedish flavours. For summer; ramson flowers and truffles from Gotland.
There’s also pork filet with small, glazed beetroots, pea puree, horseradish cream, crackling, new potatoes and sauce.
Dessert – Finland and Iceland
Wild strawberry mousse with blackcurrant-leaf-brûlée, crispy white chocolate, served with spruce foam, and milk cookies – sprinkled with pollen and spelt crumbs.
Energy bar in two parts on Icelandic dark chocolate
Wine
Raventos l’Heure (aperitif)
Laroche Chablis (white)
Canaletto Chianti (red)
Article by Borghild Fiskaa
All the photos are on our facebook album: here
WORLDCHEFS is delighted to announce another great speaker! At this years Worldchefs Congress Chef Rick Moonen will be sharing his passion and devotion to sustainable seafood, as well as demonstrating his master skills through a seafood cooking demo.
If you haven’t registered for the Worldchefs Congress yet, follow the link to secure your place at what promises to be an extraordinary event!
Click here: www.wacs2014.com
WORLDCHEFS Congress is getting closer and you sure don’t want to miss it!
Click here to register: www.wacs2014.com Join us in Norway, from 2-5 July 2014. We are expecting you!
Chefs, student chefs, and chef educators in Uzbekistan had the unique opportunity to learn Asian cuisine from one of its master practitioners Chef Devagi Sanmugam from Singapore. Chef Sanmugam is a world-class chef, chef educator, and award winning author, and one of WACS Train The Trainer Expert Chefs. She voluntarily gave her time and talents to teach Uzbekistan chefs her passion for all types of Asian cuisine. WACS Train The Trainer is sponsored by Custom Culinary™, and supported by WACS member countries across the globe.
For one week last September the Chefs Association of Uzbekistan hosted Chef Sanmugam in Tashkent, and coordinated several events where she was able to showcase a wide variety of Asian cuisines. Lessons were given through a series of lecture demonstrations and hands-on work experiences where some of the chefs had the opportunity to try their own hand at preparing some of Asia’s traditional delicacies. Lessons included Chinese, Thai, Vietnamese, Indian, Japanese, Korean, Philippine, Malaysian, and Indonesian cuisine. Although related to each other Chef Sanmugam was also able to show their subtle differences in ingredient use, cooking techniques, presentations, and flavor profiles.
Participants included chefs from as far away as Samarkand, Khorezm Province and Ukraine. While few could speak English an interpreter was provided to translate Chef Sanmugam’s words, PowerPoint slides, and recipes.
Not all of the ingredients Chef Sanmugam requested were available in the markets of Tashkent; yet she was able to make local substitutions and still be able to produce a wide variety of authentic and near authentic dishes.
During her 10 day visit Chef Sanmugam was also able to enjoy Uzbekistan hospitality at its finest. She stayed at the beautiful Grand Orzu Hotel and dined on traditional Uzbekistan foods. Most of the classes were held at the International Culinary Arts Center of Uzbekistan under the direction of Anvar Allabergenov.
Here is one of her observations that she posted on her blog after her return home (www.devagisanmugam.blogspot.com) “The first thing that fascinated me was the Uzbek low table with short legs. This is called a “dastorhan”. In traditional homes and hotels that want to extend traditional hospitality, you will find these tables. People sit on a thin mattress called “kurpachaa” or carpets that is spread on the floor, and the food is served on the low table. The women will usually sit with their legs on to the right side, and men will sit cross legged.”
Great thanks also go to Mr. Akbar Umarov Chairman of the Chefs Association of Uzbekistan, his wife and chef Nargiza Umarov, and his assistant Ms. Tatyana for coordinating the visit and the venues.
WACS Train The Trainer brings chefs from one country to another to share their passion and knowledge about food. If you are interested in hosting a WACS Train the Trainer event or become one of WACS Train the Trainer Expert Chefs please visit the WACS web site and apply today.
