Category: World

NAMIBIA WINS THE INAUGURAL AFRICAN CULINARY CUP

Post author By Anand
Post date September 30, 2013

The first competition of its kind in Africa, the South African Chefs Association (SACA) proudly launched the African Culinary Cup on 4 September at InfoChef Africa 2013.

Endorsed by the World Association of Chefs Societies (WACS), Junior National Culinary Teams from Zimbabwe, Kenya, Namibia, South Africa, Lesotho and the United Arab Emirates competed in the challenge, and it was the team of chefs from Namibia who out-cooked the other competitors to come out tops.

The African Culinary Cup has been a long-standing dream of the Association, and SACA is pleased to have reached this milestone to create an event that encourages learning, camaraderie and skills development within Africa’s culinary world.

“The African Culinary Cup is a milestone for the South African Chefs Association; it is the realisation of a dream. A WACS-endorsed competition that celebrates the culinary arts of chefs from across Africa and the Middle East, it was exciting and humbling to see this competition come to life and fantastic to see what high culinary standards we have on our continent. The judging was incredibly strict and the food was of an impressive standard,” said Stephen Billingham, President of the South African Chefs Association.

SACA invited National Culinary Teams from across African and the Middle East to take part in this competition, and six teams of four were able to attend the event as competitors, while representatives from Ghana, Mauritius and Togo attended the event as observers with the aims of entering into next year’s competition.

The competitors could choose their ingredients from a communal table, from which they had to create a three-course menu (starter, main and dessert). With spring upon us, the communal table was more like a harvest table, filled to the brim with local, seasonal fruit, vegetables, nuts, herbs and more. With regards to proteins, the teams needed to cook with a whole fresh trout, fresh mussels and a lovely fan-cut fillet of ostrich, which was sponsored by Klein Karoo International.

On 3 September 2013, the African Culinary Cup teams had one hour to conceptualise their menu and on the following day the team gathered in the competitions arena at the Johannesburg Expo Centre, Nasrec from 6.30am to begin cooking. The teams had five hours to complete their menu for thirty people.
Each team created diverse, exciting dishes from the ingredients presented. For starters, Team United Arab Emirates created Citrus thyme confit trout; a semi-cured trout tartare, with barley and mussel ragout, semi dried tomato vinaigrette fennel and mange tout salad, while Team Zimbabwe’s first course was a Galantine of trout on braised fennel with crispy leeks and teriyaki-sesame dressing.

Most teams used the ostrich in their main course, with Team Lesotho preparing Grilled rosemary ostrich fillet with an apricot and white wine sauce accompanied by baked parmesan pommes alongside glazed carrots and mange tout, while Team United Arab Emirates went for Herb crusted ostrich fillet with mushroom duxelle, fondant potato celeriac puree, pickled beetroot and apricot jus.

The sweet ending from Team Lesotho was a Black Forest cake and a flambéed fruit terrine on the side with an orange liqueur sauce and Team South Africa whipped up a White chocolate and orange bavoise, with a carrot and pecan nut slice, carrot sorbet and macerated carrots.

The judging of the competition was based on global culinary competition standards and the panel was made up of top South African judges Garth Shnier, Arnold Tanzer and Heinz Brunner, as well as SACA’s Competitions Director Jodi-Ann Pearton and the President of WACS, Gissur Gudmundsson,

“The African Culinary Cup is a world-class competition, taking place on world-class kitchens and an impressive standard of food was created. Yes, I saw mistakes, but I also saw perfection, and that would be true of any culinary competition around the world,” said Gudmundsson at the African Culinary Cup Gala Dinner that took place at Sun International’s Maslow Hotel on 4 September 2013.

The competition was tough and the results were incredibly close, but there could be only one winner. It was the Namibian Junior National Culinary Team who most impressed the judges and they walked away with the winner’s certificate, trophy and

the title of first-ever African Culinary Cup champion.

“I am excited, proud and surprised to win. Namibia is a very small country and we had some stiff competition from countries like South Africa and the United Arab Emirates, who are experienced in competing internationally. The African Culinary Cup was challenging, but incredibly rewarding; we learnt so much and were so pleased to be a part of this competition that celebrates cuisine from across African and the Middle East, and of course, so thrilled to be the champions!” said David Thomas from the Namibian Junior National Culinary Team.

The first of many annual competitions to come, SACA looks forward to welcoming even more countries to compete in the African Culinary Cup 2014.

TEAM NAMIBIA’S WINNING MENU

The Namibian’s menu that wowed the judges was a starter of Mussel terrine, smoked trout tartar with grapefruit and almond braised fennel with star aniseed. Fennel mousse, honey pepper tuile, yoghurt, mustard and fresh herb dressing.

For mains it was Ostrich fillet with a cocoa marinade. Crispy polenta with oyster mushrooms. Parsnip puree, beetroot and cocoa pate. Celeriac chips, macadamia nut shavings and red wine sauce.

And for dessert, a Dark chocolate cashew nut marquise, cinnamon chocolate sponge with sous vide blueberry compote. Orange baked pudding with crème anglaise and citrus fruit crumble, white chocolate vanilla bead truffle, coral sugar.

THE TEAM MEMBERS

NAMIBIA
Competing chefs:
David Thomas
Tomeo Anwill Dick Natasha Hamman
Stallin Sheldon Steenkamp

SOUTH AFRICA Competing chefs: Vusumuzi Ndlovu Kgomotso Rasepae Gontse Moyane Megin Meikle

LESOTHO Competing chefs: Batsoeneng Seotloali

Makhalita Khaoli Mosaletseng Nyenye Mampit Thama

ZIMBABWE Competing chefs: Chiedza B Sengwe Rufaro Chaniwa Tafadzwa Mubayiwa Owen Magwaza

UNITED ARAB EMIRATES Competing chefs:
Karan Mohan Naik Supritam Basu

Fodil Baghal Biljana Milisavjevic

KENYA
Competing chefs: Andreas Vogt
David Otieno Okoth Shivachi Gilbert Musila Phillip Kibett Mengech

News World

Palestine Joins the Growing WORLDCHEFS Family

Post author By Anand
Post date September 18, 2013

The 12^th of September was an important date for both the World Association of Chefs Societies and Palestinian Chefs Association. On this exciting day, WACS President Gissur Gudmundsson officially announced that Palestinian Chefs Association became a full member of the World Association of Chefs Societies.

During this occasion, Gissur Gudmundsson handed over the official membership certificate to Nadim Milhem, President of the Palestinian Chefs Association. Throughout the event, there were several important people who attended this momentous occasion – the President of Bethlehem, Governor and Tourism Minister, WACS General Manager Ragnar Fridriksson and Thomas Gugler, WACS Continental Director for Africa/Middle East.

During the same day, the first international culinary competition was held at Crystal restaurant in Bethlehem, which involved 53 competitors from all over Palestine as well as the Taste of Peace members. At the closing ceremony, competitors received medals and diplomas by representatives of both Associations.

The entrance of Palestinian Chefs Association into the World Association of Chefs Societies family is certainly a big step for all involved, as this paves the way for many joint and exciting projects. Furthermore, WACS President, Gissur Gudmundsson highly commended Chef Sarkis Yacoubian, President of the Taste of Peace Association, for his tremendous efforts on making this new venture happen.

WACS president concluded, “I am very pleased and honored that Palestinian Chefs Association is now part of the World Association of Chefs Societies family and I am looking forward to our partnership that lies ahead. After all, we have already made an important step by showing that chefs truly have no borders!”

NOTES TO THE EDITOR

About WACS

WACS 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, WACS has been leading the way in shaping the role of the professional chef since it was established in 1928.

WACS membership includes cooks, chefs and culinary educators from around 100 countries, representing over 10 million professionals.

www.worldchefs.org

For more information and high resolution photos, please contact:

Ragnar Fridriksson

General Manager

World Association of Chefs Societies

[email protected]

News World

The porcelain that changes taste

Post author By Anand
Post date September 16, 2013

Can the shape of the porcelain we eat from affect how food tastes? The Norwegian porcelain manufacturer Figgjo says it can, and launches three small products to prove it.

– One of them meets the sweet and salty point on the tongue, one meets the sour, and the last one meets all the points on the tongue at the same time. The idea is that the shape enhances or changes the experience of taste, says product development manager Constance Gaard Kristiansen about the new products Figgjo Sans.

Inspired by oysters

Figgjo Sans was designed by the Norwegian duo Marte Frøystad and Runa Klock who wondered why there were few alternatives to traditional cutlery and chopsticks.

– We began by asking ourselves if what we eat with and from can affect the experience of food. Of course the answer is yes! We wanted to create something you can hold and eat directly from, and found our inspiration in the shape and size of the oysters. But what happens when the object meets the mouth? We knew that wine glasses are designed to enhance the different flavors in wine by directing it to different parts of the tongue, so we started to experiment and see if we could achieve the same with food, says Runa Klock.

The designers tried different varieties together with one of Norway’s most renowned chefs, Even Ramsvik from the restaurant Ylajali, and eventually ended up with three different shapes. The narrow one meets the tip of the tongue where the sweet and salty zones are found, and enhances sweet taste. One is more open and balanced, and the last one leads the contents to the sides of the tongue, where the sour taste is enhanced.

Can give scientists the final answer

– In recent years it has been debated whether the tongue map is myth or reality, says product development manager Constance Kristiansen of Figgjo. – Perhaps Figgjo Sans can give scientists a final answer.

Captions:

The designers Marte Frøystad and Runa Klock asked themselves if the shape of the porcelain we eat from can affect how food tastes. This was the starting point of a development process that resulted in the products Figgjo Sans.

The three Figgjo Sans meet different areas of the tongue – the salty and sweet, the sour or all areas simultaneously – and can thus affect how food tastes.

– Many design objects come and go in kitchens and restaurants. Some stay. These are the ones who in addition to being beautiful and functional, also manage to enhance the taste experience. Runa Klock and Marte Frøystad’s Figgjo Sans is such a series, says head chef Johan Laursen of Fru K. at The Thief in Oslo.

News from Figgjo autumn 2013:

Figgjo Sans

Figgjo Sans narrow
Figgjo Sans wide
Figgjo Sans wave

For ytterligere informasjon, kontakt:

Constance Gaard Kristiansen, product development manager Figgjo, tel. +47 40 40 85 28

Tonje Sandberg, press contact Figgjo, tel. +47 99 03 81 20

Runa Klock, designer Frøystad + Klock, tel. +47 95 88 74 14

News World

WELSH CHEFS INVITED TO COMPETE AGAINST WORLD’S BEST IN DUBAI

Post author By Anand
Post date September 16, 2013

The globetrotting Welsh National Culinary Team will be flying the flag for Wales at a major new international gastronomic contest in the Middle East in November. Wales is one of only 12 national teams invited to compete in the Dubai World Hospitality Championship from November 17-19.

The talented Welsh chefs will be competing against the world’s best teams at the high profile event.

Four teams per day over three days will each create an international themed edible buffet for 54 people, which will include one hot dish, a selection of other food items and four showpieces made from chocolate, bread, savory and ingredients of the chefs’ choice. Sixteen respected culinary judges from the World Association of Chefs Societies will run the rule over the entries, with prizes at stake for the top three teams and medals awarded to all competing teams.

Welsh team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester and director of the Castle Hotel, Conwy, said it will be the first time the team has competed in Dubai and the contest presents a completely new challenge. At previous international competitions, the chefs have presented a buffet table with only a few edible items. This time, all the food items, including carved fruit and vegetables, must be edible, halal and must not contain alcohol.

“It’s a great honor that Wales is the only one UK nation to be invited to compete in Dubai and the Welsh chefs are really looking forward to the new challenge,” said Tinsley. “Everything is being laid on by the competition organisers, including the transport, accommodation, food, equipment and a kitchen at the famous Meydan Horse Racing Stadium, where we will prepare our buffet pieces. We are going to incorporate dragons and harps in the showpieces so that people are able to tell that our buffet has a strong Welsh influence. Some of the pieces, such as carved fruit and vegetables, will require a new set of skills. It’s a great opportunity for the Welsh chefs to compete against the best in the world.”

The team, selected for a blend of youth and experience, will be captained for the first time by Sally Owens, a lecturer at Coleg Llandrillo, Rhos on Sea, who will prepare a cake showpiece for the buffet.

Barry-born Lee Jeynes, now the executive chef at the RACV Noosa Resort in Queensland, Australia, is jetting in for the competition and will bring with him another of the showpieces. The other team members are: Danny Burke, owner Shared Olive, Hawarden, near Chester, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury, Harri Williams, of the Ellenborough Park Hotel, Cheltenham, Welsh Junior Chef of Wales champion Chris Tull from the Castle Hotel, Conwy and Etienne Lasalle from De Vere Carden Park near Chester. Toby Beevers, operations manager at Purchasing Systems Limited, Chester, and Mike Evans, from Coleg Llandrillo, will also help the team prior to the competition, but will not be travelling to Dubai.

The Welsh team, which has this year been invited by the Welsh Government to cook at major overseas VIP receptions in Barcelona and Russia, is building for the Culinary World Cup in Luxembourg in 2014. Next up, after Dubai, will be of the Battle for the Dragon contest at the Welsh International Culinary Championships at Coleg Llandrillo next February. The team is sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), C&C Catering Equipment Ltd, Brakes, Unilever Food Solutions UK, Villeroy and Boch and Friedr. Dick, Germany.

News World

Deutschlands Köche haben gewählt

Post author By Anand
Post date September 16, 2013

Die 19. Generalversammlung des Verbandes der Köche Deutschlands e.V. (VKD), ging am 14. September in Karlsruhe zu Ende. Die Neuwahlen des Präsidenten, des Präsidiums und des Vorstandes sowie Satzungsänderungen und Berichte zu Verbandsaktivitäten standen auf der Tagesordnung. Rund 200 Köche und Köchinnen nahmen an der zweitägigen Veranstaltung teil, die vom Verein der Köche Karlsruhe 1898 e.V. unter der Regie von Klaus Müller bestens vorbereitet wurde.

Der Verband der Köche Deutschlands hat einen neuen Präsidenten: Andreas Becker, Küchenleiter Vereinigte Hospitien Trier wird für die nächsten vier Jahre die Geschicke des größten Berufsfachverbandes der weißen Zunft lenken. Robert Oppeneder, der nach einer erfolgreichen Legislaturperiode nicht mehr kandidierte, wünschte seinem Nachfolger Kraft und Besonnenheit für seine neuen Aufgaben. Andreas Becker setzte sich gegen seine beiden Mitbewerber Andreas Rohde, Eventorganisation Landgut Gühlen, Küchenleiter Rehaklinik Hohenelse, Rheinsberg und Ralf Meneghini, Schulungsleiter und Anwendungscoach bei Palux AG, Bad Mergentheim um das höchste Amt der deutschen Köche durch. Mit 856 Stimmen wurde er von den Mitgliedern zum neuen Präsidenten gewählt.

Das Präsidium wurde ebenfalls durch Briefwahl im Vorfeld der Generalversammlung bestimmt. Karl Haaf aus Calw sicherte sich als einziger Kandidat von Block Süd wieder seine Position als Vizepräsident. Detlef Richter, Ausbildungsleiter Akademie Berlin-Schmöckwitz, Berlin, einziger Kandidat von Block Ost, wechselte seine Aufgaben als Vorstandsmitglied zum Vizepräsidenten. In Block Nord behauptete sich Johann Grassmugg, Betriebsleiter Restaurant Marina im Yachtclub Travemünde. Block West steht im Moment noch ohne Vizepräsident da und wird einen Kandidaten nachmelden. Andreas Becker hatte sich in seiner Region West sowohl als Präsident wie auch als Vize aufstellen lassen.

In seiner ersten Antrittsrede appellierte Andreas Becker unter großem Beifall der Delegiertenversammlung an den Teamgeist: „Es geht nicht ohne Euch und Euer Wissen“. Gleichzeitig bedankte er sich bei seinem Vorgänger, der in den letzten Jahren „mit viel Herzblut“ den VKD geleitet hat. In Zukunft wird der Berufsverband noch stärker mit Fachthemen und seinen Koch-Mannschaften in der Öffentlichkeit auftreten. Nachwuchsförderung ist immer noch oberstes Ziel des Vorstandes.

Andreas Becker versteht sich als Teamplayer und legt großen Wert auf enge Kooperation zwischen seinen Präsidiums- und Vorstandskollegen. Für die Amtsperiode 2013-1017 steht ihm dabei eine Mannschaft zur Seite, die sich aus einer Reihe neuer sowie alter Mitglieder im Vorstand zusammensetzt.

Den VKD-Gesamtvorstand vervollständigen die sechs Leiter der VKD-Fachausschüsse. Gewählten wurden sie direkt in offener Wahl von den Delegierten in Karlsruhe.

Rainer Werchner, Geschäftsführer Hela Gewürzwerk Hermann Laue in Österreich als FA-Vorsitz Jugend-Ausstellungen-Wettbewerbe -Kochkunst (JAK)

Karl Nafz, Produkt und Qualitätsmanager beim Universitätsklinikum Tübingen übernimmt wieder sein Amt als FA-Vorsitz Groß- und Betriebsverpflegung, Catering, Systemgastronomie (GVS)

Bernd Malter, Produktentwicklung und Qualitätssicherung sowie Schulungen bei Enchilada Franchise GmbH Gräfelfing und Geschäftsleitung Kochstudio Malter, Mertingen übernimmt wieder sein Amt als FA-Vorsitz Gastronomie-Messen-Verbände-Firmen/Partner (GMF)

Siegfried Wintgen, Inhaber von „Gesundheitsbewusstes Kochen“, Salzburg für den FA-Vorsitz Ernährung und Gesundheit (EuG)

Prof. Dr. Gerald Wetzel, Leiter des internationalen Institutes für Hospitality am Baltic College in Schwerin übernimmt wieder sein Amt als FA-Vorsitz für Berufliche Aus- und Weiterbildung, Prüfungs- und Seminarwesen (BAP)

Andreas Buss, Marburg für den FA-Vorsitz für Mitgliederbetreuung, Medien, Kommunikation, Marketing, EDV (MEK).

Zum Sprecher der Landesverbände wurde von den Landesverbandsvorsitzenden Franz Naß, Inhaber Ferienpark Fichtenweg/Winterberg bestätigt.

Die 19. Generalversammlung des VKD stand unter Schirmherrschaft des Oberbürgermeisters Dr. Frank Mentrup, der in seiner Rede das Engagement der Karlsruher Köche in seiner Stadt würdigte. An der Versammlung nahmen auch Vertreter der Industrie teil, wie Katrin Moos-Achenbach von Delikatessen-Manufaktur Rudolf Achenbach, Walter Seubert von Feinkost Seubert erhielt für 50 Jahre Mitgliedschaft während der Tagung die Ehrennadel. Grüße aus der Schweiz überbrachten Georges Knecht, Präsident von der Hotel und Gastro Union und Andreas Bader. Wieland Kniffka. Geschäftsführer der Messe Erfurt und Bereichsleiterin Anke Fischer waren ebenso erste Gratulanten des VKD-Vorstandes.

Informationen:

Deborah Schumann

Freie Journalistin

PR-und Öffentlichkeitsarbeit VKD

im Auftrag des Verbandes der Köche Deutschlands

Tel.: 0049 611 7239 239

Mobil: 0049 171 316 4178

www.vkd.com, www.kochrebellen.de

E-Mail: [email protected]

Foto honorarfrei: VKD/Schumann

v.l.n.r.: Johann Grassmugg, Detlef Richter, Karl Haaf, Andreas Becker

News World

The “Young Chefs Club” under the umbrella of the Cyprus chefs Association

Post author By Anand
Post date September 16, 2013

The Cyprus Chefs association would like to announce the establishment of the “Young Chefs Club” under the umbrella of the Cyprus chefs Association.

The first meeting of the Young Chefs Club has taken place on the 30^th of July 2013 and a temporary committee was set, in order to prepare the grounds for the first official elections to take place during the first quarter of 2014.

In an attempt to assist the temporary committee fulfil its mission the Cyprus Chef’s Association has appointed Mr. Marios Hadjiosiph as mentor of the Young Chefs Club.

The Cyprus Chef’s Association encourages Young Cypriot Chefs to become members of the C.C.A. as this will give them the opportunity to be involved in all the activities of the association, including the initiatives of the new club.

News World

The International Big Cooking Contest & the Big International Carving Contest

Post author By Anand
Post date September 13, 2013

The International Big Cooking Contest & the Big International Carving Contest will take place in Innsbruck, Austria from the 16th to the 19th of September 2013 for Young Chefs, follow this link to their live-stream event:

www.justin.tv/verband_der_koeche

The live-stream will be up form the 16th September to the 19th September from 9.30 to 18.00.

News World

SIX CHEFS SUMMIT KILIMANJARO AND FIGHT HUNGER

Post author By Anand
Post date September 12, 2013

This August, six South African chefs summited Mt Kilimanjaro, 5 895 meters altitude, to raise funds to feed hungry children and celebrate the 20th anniversary of the World Chefs Tour Against Hunger (WCTAH). At this stage more than R 200 000 has been raised which will go a long way to feeding needy children in disadvantaged communities and will add significantly to the already 7 000 children that WCTAH feeds every day in South Africa

The six fearless SA chefs, that included Heinz Brunner, Martin Kobald, Glynn Sinclair, Manfred Reinhart, Jeff Schueremans and Fritz Flatscher, were probably the first chefs who climbed Mt Kilimanjaro. In spite of many challenges they were facing, the victorious chefs conquered the mountain top. Not only they reached the summit but they achieved to raise funds for children in need.

More interesting details about this noble and brave venture, read in the next issue of the magazine WORLDCHEFS that is coming out in January 2014.

News World

Culinary competition organized by Chefs Association of Pakistan and COTHM

Post author By Anand
Post date September 11, 2013

Culinary competition organized by Chefs Association of Pakistan and COTHM

News World

World Congress of Chefs

Post author By Anand
Post date September 4, 2013

World Congress of Chefs, WACS 2014, will gather over 800 chefs for three days of conferences and competitions in Stavanger, Norway. July 2th -5th chefs will discuss food, gastronomy and sustainable food production at Stavanger Forum.

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