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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.
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.
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:
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
The Emirates Culinary Guild (ECG) is inviting all professional chefs to participate in the upcoming biggest culinary competition in the Middle East: The Emirates Salon Culinaire 2014. Endorsed by the World Association of Chefs Societies (WORLDCHEFS), the event will be held in conjunction with Gulfood from 23 – 27 February 2014. Closing date for entries is February 6. However, many are often fully subscribed and closed well before the closing date.
The Emirates Salon Culinaire (ESC) is a series of practical and display-based culinary competitions; entry to which is open to professional chefs, pastry chefs, cooks and bakers. Some of the competitions are designed for entry by a single competitor; others are designed as team events. Each competition is called a ‘class’. The competitors at the Salon are judged by a panel of 20 international adjudicators, each one of whom is an approved international judge of the World Association of Chefs Societies.
Attached are copies of the details of the event and the forms for entering for best trophy classes and individual classes. For more information, please go on the following link: www.emirates-culinaryguild.com
Rules Regulations ECG Competitions 2014
http://www.emiratesculinaryguild.net/editorimages/file/RulesRegulations%20ECG%20Competitions2013.pdf
ESC2014 Briefs of the Classes for Entry
http://www.emiratesculinaryguild.net/editorimages/file/esc2014_classes_for_entry.pdf
ESC All Entry Forms
http://www.emiratesculinaryguild.net/editorimages/file/all_entryforms2014.xls
Dear Chefs,
in the last period many exciting things have happened within the World Association of Chefs Societies. Moreover, the World Association has been successfully moving forward, expanding its network, launching important projects and kept raising a bar for every next venture that lies ahead.
In the light of the recent rebranding strategy and unveiling the updated logo, let me bring you closer to the vision of this significant step.
Aiming to emphasize the importance of being a Chef and strengthen the global recognition of the culinary profession, the updated logo introduced WORLDCHEFS as a form of a shorter name for the World Association of Chefs Societies with a clear purpose – to provide a precise understanding of what it stands for and at the same time give pride and empower the profession.
Faithful to its initial mission statement to be the global voice of the culinary profession and to serve as a benchmark and support to all its members, the World Association’s updated logo is there to provide global recognition, clear distinction and strong affirmation of the culinary profession and every single individual, member of the World Association of Chefs Societies. Moreover, by acquiring the updated logo and changing the shorter name into the WORLDCHEFS, we are assured we are on the right path towards building a strong legacy for future generations of young professionals.
With culinary regards and sincere hopes you will join us on this mission and embrace the rebranding strategy that unites each and every of us,
Gissur Gudmundsson
WORLDCHEFS President
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