News World

South African chef shortlisted for top international award

Zola Nene was selected from a group of other South African chefs and has made the shortlist for the TV Celebrity Chef – English category of the Gourmand Awards.

Just a year after Zola Nene released her first cookbook Simply Delicious, it won in the South African category of ‘TV Celebrity Chef – English Award’ of the Gourmand Awards, shortlisting her for the final.

“I feel like I’m living a foodie’s dream. If someone had told me six years ago I’d be where I am today, I never would have believed them.”

Prior to her career as a chef and food stylist, Nene was studying Law, but her heart belonged in the kitchen. Her father encouraged her to go to the UK to experience working in professional kitchens abroad.

Her hard work paid off. Nene worked as a chef for the Expresso Show and established herself as a household name in South Africa with a following of adoring fans.

“It feels surreal to call myself a published author, and to share my recipes on national TV every day is just unbelievable. I wouldn’t trade places with anyone in the world.”

The Gourmand World Cookbook Awards were founded in 1995 in order to celebrate global cookbook and wine book publishing. The competition is free and open to publishers in all languages and from all countries around the world.

The placement of Simply Delicious on the shortlist means that Nene will face the judges and go up against chefs from all over the world, including the USA, UK, Australia and New Zealand.

Simply Delicious was a work of passion for Nene, who took nearly two years to publish it.

“Over two years, I threw myself into it completely – every recipe has a story, and follows a journey throughout my life. It’s hard to choose a favourite! It was really difficult narrowing down which recipes to include, but I think I managed to find a good balance. I’m saving the ones that didn’t make it for the next book.”

The winner of the competition will be announced in China on 28 May this year.


News World

Remembering Billy Gallagher and Alen Thong

The inaugural ‘Alen Thong Golden Coffee Pot Young Chefs Challenge’ saw nine junior national culinary teams from Africa, Europe, Middle East and South East Asia, compete for the prestigious trophy. The challenge took place between December 5-7 at La Cuisine by SIAL Middle East, an important culinary event originally built by the late John Alen Thong in association with SIAL.

Eventually it was Singapore’s junior national team that lifted the Alen Thong trophy, with Hong Kong and United Arab Emirates teams claiming the first and second runner-up spots respectively. Annelise van der Merwe from the Namibian junior national team won the ‘Billy Gallagher Trophy for Most Promising Young Chef of the Year’. The trophy was specially instated in memory of the legendary South African Chef who passed away last May. 

The prize distribution ceremony was held at a special VIP dinner attended by over 100 senior chefs including Thomas Gugler, President of WorldChefs; Uwe Micheel, Assistant Vice President of WorldChefs and President of the Emirates Culinary Guild; and Andy Cuthbert, Chairman for Development of Young Chefs at WorldChefs, Continental Director – MEA for WorldChefs, and Chairman of the Emirates Culinary Guild. The event also saw all nine junior national teams from China, South Africa, Lesotho, Namibia, Germany, Sweden, Singapore, Hong Kong and the UAE in attendance. 

“Many of us are committed to the development of the young chefs from around the world and we as the Emirates Culinary Guild would like to make this competition a sustainable legacy for a great man and an opportunity for young chefs to develop and shine on the competition circuit,” said Uwe Micheel. 

Andy Cuthbert added further, “Billy Gallagher had told me before his passing away that he wanted to give some sort of recognition to a young chef with great potential. The ‘Billy Gallagher Most Promising Young Chef of the Year Trophy’ is our way of making his wish come true.”

The three-day event was an eye-opener for many of the junior national team participants, as this was their first trip to the Middle East or even outside their home country. Annelise van der

Merwe from the Namibian junior national team, who won the ‘Billy Gallagher Trophy’, said, “This is surreal. Receiving this recognition from among some of the finest young chefs from around the world, is a humbling. It only strengthens my will power to do better and to live up to the name of the legendary Chef Bill Galagher, who is associated with the trophy I have won.”


By Aquin George

Managing Editor – Gulf Gourmet

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News World

Are you part of Dilmah s Seven Star Luxury Tea Experience?

Dilmah Seven Star Tea ( is a tea inspired idea hub created exclusively for culinary professionals to revolutionise an ordinary “tea service”. This website is a resource hub with inspiring ideas to offer the discerning guest a Seven Star Luxury Tea service; an unparalleled experience which not only encompasses a traditional cup of tea, but a whole new world of luxurious indulgence through tea gastronomy and tea mixology.

Dilmah has led the revolution for decades in bringing innovation to the global tea industry and redefining tea as we know it. Signature events such as the Dilmah Thé Culinaire, Dilmah Tea Sommelier, Chefs and the Teamaker, Tea in Five Senses, Mixologists and the Teamaker, and the Real High Tea Global Challenge are innovations in tea that seek to educate and inspire hospitality professionals to offer their guests a completely new tea experience. These foster greater interest in quality tea, and greater respect for this healthy, natural and versatile beverage.

Access our tea inspired idea hub for recipes and crafting experiences in tea through the links below:

World News

Three hundred chefs head for Welsh International Culinary Championships

Four days of intense competitions and mouthwatering cooking by some of the best chefs in Europe. That’s the successful recipe for the Welsh International Culinary Championships which return to North Wales from February 20-23.


Around 300 chefs and waiting staff are expected to compete at the annual showcase of culinary talent held at Coleg Llandrillo, Rhos-on-Sea, which begins with the Junior Chef of Wales on Monday, February 20.


Organised by the Culinary Association of Wales, the WICC has Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry, as its main sponsor. The event is packed with exciting competitions for learner, junior and senior chefs and waiting staff.


The Junior Chef of Wales finalists include Harry Paynter-Roberts from the Castle Hotel, Conwy and Steffan Davies from Gidleigh Park, Exeter, who were members of the junior Culinary Team Wales which excelled in winning two silver medals at the Culinary Olympics. They will be competing against 2016 Junior Chef of Wales runner-up James Corbett from the Elephant and Castle Hotel, Newtown and Harry Osborne from Signatures, Llandudno.


They will be given three hours to cook a three course meal for four people and will be keen to impress a panel of judges. The chefs must be under the age of 23 years and live or work in Wales or have been born in the country to qualify.


Apart from the kudos of being named best in Wales, the winners of the junior final will automatically go through to the UK semi-finals of the Junior Chef of the Year contest.

National pride will be at stake when talented chefs from Culinary Team Wales take on rivals Italy and Austria in the Battle of the Dragon contest, which starts on Tuesday and runs until Thursday. Each team has to cook a three course menu for 85 diners.


The teams’ dishes and cooking skills will be closely examined by a panel of experienced international judges, who will announce the Battle for the Dragon winners at the WICC Awards dinner at Llandudno Bay Hotel on Thursday, February 23.


Tickets for each Battle for the Dragon lunch cost £26 or £23 each when booking all three. As there is limited availability, people are advised to book immediately to avoid disappointment. Contact Vicky Watkins, Culinary Association of Wales, on Tel: 01938 555893 email: [email protected]


The competitions end on Thursday with the National Chef of Wales final which will be contested by six chefs and split into two heats. Culinary Team Wales colleagues Simon Crockford from the Celtic Manor Resort, Newport and Jason Hughes from Chateau Rhianfa, Menai Bridge will be up against Matthew Smith from Nag’s Head, Garthmyl, near Montgomery, Thomas Westerland from Lucknam Park Hotel and Spa, near Bath who was beaten finalist last year, Matthew Ramsdale from The Chester Grosvenor and Anthony Bush from Heronston Hotel, Bridgend.


The winner will secure an all expenses paid, one week culinary trip to the Netherlands courtesy of Koppertcress, which includes an ‘inspirational day’ with a cress coach, a set of knives courtesy of Dick Knives, £250 worth of products from Churchill China and Gourmet Classic shopping vouchers. The winner will also be encouraged to represent Wales in the UK National Chef of the Year contest.



The growing popularity of baking, sugarcraft and cake decorating will be reflected in the Cake Cymru show, which will run throughout the WICC, with entries expected from across Wales and England.


Culinary Association of Wales president Arwyn Watkins said: “We have decided to make Thursday the National Chef of Wales day at the Welsh International Culinary Championships. Due to the calibre of entries this year, we felt it would be an injustice not to have all six chefs competing in the final, so we decided to split the final into two heats.


“It’s also great to see three members of the senior Culinary Team Wales and two members of the junior team stepping up as individuals to compete in the finals, which will showcase the culinary talent that the nation has.


“We are also delighted to be welcoming the culinary teams from Italy and Austria to compete in the Battle for the Dragon contest over three days. With an international jury, this looks to be a very promising and intense three days of competition for the dragon.”


“The Welsh International Culinary Championships promise to be a celebration of culinary talent and a fantastic showcase for Wales and the nation’s high quality food.”


Sponsors of the WICC include Food and Drink Wales, Meat Promotion Wales/Hybu Cig Cymru, Castell Howell, Harlech Foods, Nuttals, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick Knives.


News World

Culinary Center and Cookery Club in Athens, Greece is now a Worldchefs Recognized School

Worldchefs formally recognizes the Culinary Center and Cookery Club in Athens, Greece for the consistent delivery of quality culinary education for over 6 years. They are one of the newest members of World Chefs Learning Community. They join over seventy other schools and associations all over the world which have already been recognized by World Chefs under the Recognition of Quality Culinary Education Program.

Established in 2010, the Culinary Center & Cookery Club Athens (Mathimata Mageirikis), Greece is a vocational training (VET) centre.  Specializing in Culinary & Pastry Arts, the Culinary Center & Cookery Club mission is to become the leading quality training provider in Greece.

The Culinary Center of Athens offers short term professional programs, as well as standard education focused on vocational training.  Their professional programs are intensive and practical with high quality, fast paced, intensive practice for aspiring chefs and culinary explorers.  All programs are addressed to beginners, career switchers, entrepreneurs and practicing cooks seeking excellence and development in Culinary and Pastry Arts. 

Their goal is to provide each student with hands-on, technique driven, culinary and pastry skills required for a career in a fine-dining establishment with excellent instructors. The disciplined and professional learning environment, availability of global externships, low student-teacher ratio and focus on sustainability make The Culinary Center unique.

The school offers further possibilities for lifelong learning and excellent counseling on student’s career. The “Recognition of Quality Culinary Education” award is a commitment of school’s advancement towards better quality and meeting industry’s needs!

Find out more about our RQCE program here.

News World

Sous-Vide Dutch Veal


VanDrie Group introduces new Jan sous-vide prepared veal ossobuco, veal blade, veal stew, veal spareribs and veal cheek. Sous-vide cooking is well known technique by way of which products are cooked gently and for longer, ensuring that they remain soft and tender. Herewith, Jan offers the foodservice market a great deal of convenience and high quality. Jan products are simple to prepare, consist of high-quality cuts of meat, contain less salt, feature comprehensive product responsibility and provide users access to details of the production process via a Q&R code.


Jan: a traditional Dutch name, but also a name with a rich history. Jan represents the family history of the VanDrie Group. It was Jan van Drie Sr. who, with the purchase of his first newborn calf, blazed the trail for the way in which modern Dutch calf husbandry now works, allowing us to enjoy the tastiest and highest quality veal. It is Jan who selects the calves with care. Jan allows his calves to grow in complete peace, and he gives them the best possible nourishment and care. After all, you can taste the good nutrition and care in the meat. That is why at Jan, we produce our own cattle feed. This allows us to keep quality and taste of our meat at a high level. Jan also guarantees that the calves are processed extremely professionally to make the finest veal products, guaranteeing food safety.

World News

Relay for Life Australia

This is the 9th year that the ACF WA Chapter & lecturers from North Metropolitan TAFE have cooked breakfast for the 1000 Relay for life walkers, who had just spent the last 24 hours walking to raise money for the Cancer Council of Australia.

Large paella pans to cook in this year enabled the chefs to cook everything fresh including bacon, sausages, boston baked beans & potato & capsicum frittata in the middle of the stadium.

Ian Keyes was a storeman at NM TAFE when he passed away & to honour his memory the staff became involved in this fantastic fundraiser.

News World

Vanuatu Chefs and Food Handlers Association donate containers

We would like to thank the Vanuatu Chefs and Food Handlers Association for donating 20 containers to help assist communities with water needs especially lacking water storage systems or mediums. Thank you Chef Tyrone Mann for making this all possible, and the support of Melanesian Hotel also. Photo captured yesterday of chef Ty handing over containers to Kivhan water project team leader Jay-p Nalei, witnessed by media member Witnol Benko and chairlady Alcina Charlie.

Committee Team


David Holiday

Vice President

Kandy Tamagushiku


Kelly Phillips

Vanuatu Young Chef’s Club

Chris Bullz

Committee Member

Tyrone Mann

Committee Member

Rollyne Liu

Committee Member

Rob Smillie

Committee Member

Blake Cropp

Vanuatu Chef Team

Alick Able

Vanuatu Chef Team

Bill Leonardo

Vanuatu Chef Team


Committee Member

Aden Wilson 

We would like to see all hotels & food outlet in Vanuatu to keep all oil plastic containers.

To all the Chef's In Vanuatu: save your oil Drums. We are working together with KIVHAN to send all waste container to the outer Island's were some villages live far away from any water supply & this will make transport of water easy for some communities

Please contact Tyrone Mann member contact for the KIVHAN Committee, by email.

News World

Asian Presidents Forum 2017, book now!

This is just a little reminder that the APF will be held in Hong Kong:
Dates is set for Sunday 7th May 2017
At Hong Kong Disney Resort
Starting time will be 8am for a 8.30am start
Cost is $USD120 per person on a cash base as no credit application for WorldChefs at Disney.
Please book how many are coming and once all confirmed we then can organize the agenda with the countries available.
We would also like an indication if you are not attending the APF 2017.
If you are interested in attending please email us here.
News World

Worldchefs wishes you a Happy and Prosperous Year of the Rooster

Let the Chinese New Year give you the very best in personal, and as well as professional success, and hoping the rising sun will bring you a bundle of good luck, joy, and, happiness throughout the new year.



Very best culinary regards

from the entire team of the Worldchefs

Executive Committee

Thomas A. Gugler



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