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Category: World
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.
The World Association of Chefs Societies (WORLDCHEFS) is pleased to announce the official Continental Directors candidates’ list. We would like to thank all the candidates for participating in CD elections and wish best of luck during the final voting at World Congress!
See you in Norway!
World Congress 2014 is proud to present internationally renowned Chef and author Rick Tramonto, who will be having two exclusive presentations at this years global culinary gathering in Stavanger Norway 2-5 July!
Be sure you don’t miss to meet Chef Rick Tramonto, gain firsthand knowledge, develop professional skills, express your own know-hows and finally network with industry leaders!
SEE YOU IN NORWAY!
Friday, February 14, 2014
Pakistani cuisine has a unique richness in terms of traditions, range of dishes and its taste. It has now made its presence in all regions of the world. Mr. Mahmood Akbar, Managing Director of Salt’ n Pepper Restaurants- Pakistan and the UK, a renowned expert of the hospitality industry, has contributed immensely to the hospitality industry of Pakistan. Now in a unique manner he has further proved his love for Pakistan by compiling an authentic book on Pakistani cuisine. The Chefs’ Association of Pakistan (CAP) launched the book at the College of Tourism & Hotel Management (COTHM) on Thursday, February 06, 2014.
The book on Pakistani Cuisine is first of its kind in the history of Pakistan which has been authored by Mr. Mahmood Akbar, Managing Director, Salt’ n Pepper restaurants. This invaluable contribution in terms of documenting the traditional and authentic Pakistani Cuisine will go a long way in reviving the phasing out Pakistani Cuisine.
Attended by the chefs, hospitality industry experts and leaders from the corporate sector and the media, the book launch ceremony revealed Mr. Mahmood Akbar’s dedication and commitment to promote Pakistani Cuisine not only nationally but internationally. He said that food is an important ingredient of the culture and lifestyle of a society. Many countries in the world are known more for their cuisine than for any other reason. The diversity of Pakistani cuisine, he said, surpasses many other cuisines of the world.
Mr. Haseeb A Gardezi, General Manager Pearl Continental Hotel Lahore, food & beverage expert and corporate Vice President of Chefs’ Association of Pakistan Mr. Waqar Ilyas Khan and Mr. Masood Ali khan, CEO Takhleeq Management Consultants, Ex Dy. Managing Director Pearl Continental Hotels and Ex MD PTDC, contributed their expert reviews on the book on this occasion.
In his welcome address, Mr. Ahmad Shafiq, Secretary General of Chefs’ Association of Pakistan (CAP) and CEO of COTHM, lauded Mr. Mahmood Akbar’s precious efforts for promoting the Pakistani Cuisine. The book, he said, will play a vital role in preserving the Pakistani cuisine. The Chefs’ Association of Pakistan signed the MoU with Salt’ n Pepper Restaurants to work together for revival of Pakistani Cuisine. The book will provide substantial support to accomplish the task.
The chief guest of the ceremony, Mr. Kamran Akhtar Lashari, Director General Walled City Authority of Lahore, said that we have a rich culture, history and heritage spanning over thousands of years. Pakistani cuisine is one of the most important components of our culture and lifestyle. Pakistani cuisine was phasing out gradually but the efforts of the Chefs’ Association of Pakistan (CAP), COTHM and Salt’ n Pepper Restaurants to document and preserve traditional Pakistani cuisine is a great initiative.
Congratulations to Fiona Drought who wowed judges with her dishes at the 17th annual Knorr Student Chef of the Year competition.
Winning Student Fiona Drought is congratulated by Pat Zaidan – Culinary Arts Lecturer, Mentor and Judge, Chef Mark McCarthy – Business Development Chef at Unilever Food Solutions Ireland, Dr. Frank Cullen – Head of School and John Clancy – Assistant Head of School Culinary Arts and Food Technology DIT.
As the World Congress is getting closer, be sure you catch the early bird in time!
REGISTER no later than the 31st of MARCH and obtain a SENSATIONAL DISCOUNT for the upcoming WORLD CONGRESS 2014 from 2-5 July in Satavanger Norway.
REGISTER NOW AND HAVE AN OPPORTUNITY TO MEET THE LEADERS OF THE CULINARY INDUSTRY!
SEE YOU IN NORWAY!
Dear Young Chefs from around the world,
May I take this opportunity to invite you to participate in the Bill Galllagher Young Chefs Forum which will take place in conjunction with the World Association of Chefs Societies Congress in the beautiful city of Stavanger, Norway from 2-6 July 2014.
Indian Culinary Forum hosted 10th Annual Metro Chef Awards 2013
Glitterati from the culinary fraternity once again came together for the 10th Annual Metro Chef Awards 2013, hosted by Indian Culinary Forum. The chefs who showcased their culinary art skills at the challenge were bestowed with awards on 23rd November 2013 at Hotel Ashok, New Delhi, on the occasion ofInternational Chefs Day. The awards ceremony was graced by who’s who of the hospitality fraternity and the chief guest, Mr. Shashi Tharoor, Hon’ble Minister for HRD. Amongst other guests were known names such as Chef Vikas Khanna, Chef Kunal Kapur, Ms. Sunanda Pushkar, to name a few.
The festivities kicked-off on 23rd November 2013 with the seasoned chefs competing with each other in different categories each day. A four day long -Trade Test for Chef Awards’13 was judged by esteemed jury comprising of Chef Virender S Datta, Chairperson, Jury and other ICF committee members, Chef Gill, Chef Jitender Uppal, Chef Davinder Kumar, Chef Vivek Saggar, Chef Shaju Zacharia to name a few. The competition brings Indian chefs at par with their counter parts in the developed western world & makes them eligible to be part of international culinary competitions worldwide.
Mr. Shashi Tharoor, Hon’ble Minister for HRD, said,” Cuisine has always been an important part of the hospitality sector. It plays an important role in promoting and cultivating the Tourism sector in India. An inherent soft power rests in the hands of Indian Cuisine and its time we realize the immense need to propagate and enhance the power of chef as a profession.”
Chef Suman Sharma, General Secretary, Indian Culinary Forum, said,” I feel delighted to have been a part of ICF for so many years now. I feel immense pleasure to present these awards to the deserving chefs who have proved their culinary skills and have made a remarkable place in this industry. The book of Culinary Excellence has been launched to provide signature recipes of Master Chefs of India.”
Chef Vivek Saggar, Chairman, Organizing Committee of Chef Awards said “We are celebrating International Chef’s Day and Chef Awards since 2004 and this is the 10th year in the running. We believe Chef’s are not only the ambassadors of our country, but they also form an integral part of the hospitality industry. During these celebrations chefs presented the best of their skills in categories of cooking, garnishing and serving in the platter.”
Awards Categories:
- Silver Hat Chef Award: Chef Sabyasachi Gorai
- Best Food writer Award (Jury Award): Ms. Hoihnu Hauzel
- Lifetime Achievement Award (Jury Award): Chef Satish Arora
- Master Chef International Cuisine Award: Chef Kishan Singh Rawat
- Master Chef Oriental Cuisine Award: Chef Anand Rawat
- Kitchen Artist Award: Chef Chittaranjan Jena
- Master Chef North India Cuisine Award: Chef Saurabh Sachdeva
- Master Chef Indian Sweets Award: Chef Dharmender
- Master Chef International Confectionary Award: Chef Pawan Saxena
- Master Chef Kebab Award: Chef Govind Ram Arya
- Chef of the Year Award: Chef Pankaj Kumar
- Master Chef Baker Award: Chef Javed Alam
- Master Chef South India Cuisine Award: Chef F.P. Girish Kumar
- Student Chef of the Year Award: Ms. Megha Agarwal
Indian Culinary Forum:-
The Indian Culinary Forum is the India’s association of Professional chefs of Northern India. It was formed in New Delhi in 1987 as an exclusive non-profit-making organization, Dedicated solely to the advancement of the culinary art of India. The Forum’s objective is to act as a link, platform, useful and necessary instrument for the national community of chefs.
Unveling Book of Incredible Chefs
Winners of 10th Annual Chef Awards 2013
L-R, Winner of Student Chef of the year, – Ms. Megha Agarwal, Mr. Anil Bhandari, Chairperson, ICF & Mr. Shashi Tharoor
Winner of Lifetime Achievement Award- Chef Satish Arora.
Winner of Silver Hat Award- Chef Sabyasachi Gorai
