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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.
Category: World
The Salon culinaire mondial 2013 will take place in Basel on the 23rd to 27th of November 2013
For further information please follow this link www.salonculinairemondial.com
The Salon Culinaire Mondial stands for culinary art at the topmost level. This prestigious event ranks as one of the three most important international team-cooking competitions, alongside the “Culinary Olympics” and the Culinary World Cup. The ten best national teams plus further participants from more than 30 countries will be cooking in different categories for fame, glory and awards – as well as for points in the world rankings (You will find an overview of the participants here). More than 80,000 visitors are expected at the 2013 competition, which is being held at Igeho (International exhibition for hotels, catering and extra-domestic consumption) in Basel and is organised by the World Association of Chefs Societies (WACS) and the Swiss chefs’ association (SKV).
The Salon Culinaire Mondial, which is only held every six years, aims to measure the special skills and performance of culinary art teams and individual culinary art exhibitors. A further objective is to showcase developments and progress in culinary arts as well as to motivate and encourage next-generation chefs. An internationally asembled, top-class jury assesses the achievements of the teams. The jury attaches great importance to attractive presentation of the dishes and to careful, balanced and creative preparation. Furthermore, the reciprocal relation between effort and result will be evaluated.
The new infrastructure of MCH Messe Basel Ltd. offers the Salon Culinaire Mondial an exclusive location in the new event hall directly at the exhibition-square. We are looking forward to welcoming you in Basel at the Salon Culinaire Mondial – where culinary and architectural top-class merge to a perfectly matched piece of art!
MSA have been proud to host the 37th World Chaine des Rotisseurs Young Chefs Competition this year in Istanbul. You can watch the second part of the competiton live from 12.15 (GMT + 2) on September 6th.
You can catch up on all the latest details on www.msa.com.tr.
To watch it in live stream follow this link http://msa.com.tr/live.aspx
1st Yangon Culinary Young Chefs Challenge 2013, Myanmar
Great news for Young Myanmar Chefs! In the cooperation of the Myanmar Chefs Association and its partners: Singapore Myanmar Exchange, Dick Knives, Myanmar Chefs Art, Premium Food Service, Nestle Professional and Fonterra, the 1st Yangon Culinary Young Chefs Challenge 2013 will be held at Yangon on the 26th September 2013, based on WACS Rules and Regulations. On the first day of the event, September 25th, participants will have the opportunity to take part in valuable educational seminars, provided by the sponsors of this event. The primary goal of the event is to have both culinary education and culinary challenge.
Besides the competition, participants will have the opportunity to take part in educational seminars on Nutrition, Hygiene and Food trends open for all age Chefs. Also, the three overall winners of the Junior Chefs Competition will get a chance to compete in the 2014 FHA – Singapore and represent Myanmar at the Food Hotel Asia in Singapore.
Being a member of the World Association of Chefs Societies (WACS) and in order to assist and improve standards of the culinary fare in Myanmar, the Myanmar Chefs Associations invited WACS certified judges to judge the competition for Myanmar Junior Chefs and Junior Pastry Chefs.
We are inviting all candidates under 25 to present their best skills and professional abilities and give their important contribution, especially in and for Myanmar’s young Hospitality Industry!
How to apply and to obtain further details, please follow the links below:
8th Annual StarChefs.com International Chefs Congress
Guts and Glory: Leaving It All on the Line
Sunday, September 29 to Tuesday, October 1, 2013
Pier 57 Hudson River Park
15th Street at West Side Highway
New York, NY 10011
INDUSTRY-ONLY SYMPOSIUM
Register for your Exclusive WACS Pass
Just use the code ICC199.
Learn more about ICC and this year’s competitions, trade show, and newest offerings.
For help purchasing tickets, contact events@starchefsinc.com.
Experienced Mid Wales chef, Gareth Johns, will be representing Wales in The Celtic Cook Off in West Cork on September 11.
Johns, co-owner of the Wynnstay Hotel, Machynlleth will be cooking against international chefs at the annual event, held at West Cork Hotel, Skibbereen, which this year has a theme of “Bringing New Chefs into the Kitchen”.
Other chefs are Scotland’s Joe Queen, executive chef of BHF, member of Masterchefs of GB and ex-president of The Federation of Chefs Scotland, the Isle of Man’s Richard Birch, of Tanroagan Restaurant, Cornwall’s Stewart Eddy, of the Victoria Inn, Ireland’s Frankie Mallon, of An Port Mor and Brittany’s Olivier Quenet, La Maison, Dublin.
Each chef selects ingredients for a dish of their own choosing from the wide range of West Cork produce. In addition, they can each bring one wild card ingredient from their own region.
Each chef prepares three plates of their chosen dish for six judges who work together in pairs. Members of the audience, chosen by ballot, will also be asked to taste and comment on the dishes.
On the night, two sets of three chefs cook in front of a live audience of more than 200 food enthusiasts with commentary and interviews from the event’s compere John McKenna of McKenna’s Guides.
The judges include Veronica Steele of Milleens Cheese; Virginia Sumsion, Loch Fyne Oysters; food writer Joe McNamee; Gary O’Hanlon, 2012 Celtic Cook Off Winner; and Aoife Cox, editor of the Daily Spud.
“We are really excited to have an international flavour to the judging panel not to mention a couple of real big hitters from the world of food writing in Ireland”, says Neil Grant, West Cork Hotel general manager.
“A direct result of previous years’ Celtic Cook Off activity has been the growth of a virtual Celtic food network where we all bond, share ideas, promote good food in the Celtic regions and keep in touch! There have been some amazing examples of this already as a result of this event where past competitors have partaken in joint ventures at food festivals all over the Celtic territories.
“I’m certain that we have a lot to learn from each other and that there is tremendous scope for co-operative promotion across the Celtic Regions of our world class artisan produce and food tourism.”
What: Fourteen chefs will compete in final phase of tryouts, hot-food, for a spot on the American Culinary Federation’s internationally acclaimed six-member team of ACF Culinary Team USA. The 14 chefs advanced from a field of 25 to the hot-food portion by excelling in the cold-food tryouts held in June.
Candidates have 15 minutes to set up, and 2 hours, 30 minutes, to cook, plate and present 12 portions of a hot-food fish course and main dish using two different cooking methods for both. ACF Culinary Team USA members will be selected based on several factors, including: presentation, composition and harmony of ingredients, flavor, technique, practicality, degree of difficulty and skill level. Each chef competitor must display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste. Final selection will take into account both cold- and hot-food segments and skill sets, as well as personality, attitude and the ability to excel and work cohesively in a team setting.Why: To determine who will be selected to represent the United States on ACF Culinary Team USA, sponsored by Unilever Food Solutions, which will compete in international competitions including the Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany, Oct. 22-25, 2016.Who: The chefs competing in the final tryout for ACF Culinary Team USA are:· Joseph Albertelli, executive chef, Westchester Country Club, Rye, N.Y.; Chefs Association of Westchester and Lower Connecticut· Brian Campbell, CEC®, CCE®, senior instructor, Johnson & Wales University, Charlotte, N.C.; ACF North Carolina Chapter· George Castaneda, executive chef, Sodexo, Franklin, Tenn.; ACF Middle Tennessee Chapter· Shawn Culp, CEC®, culinary arts instructor, The Art Institute of Pittsburgh, Bridgeville, Penn.; ACF Pittsburgh Chapter· Ben Grupe, sous chef, Old Warson Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.· Aaron Haga, CEC®, chef tournant, The Broadmoor, Colorado Springs, Colo.; ACF Pikes Peak Chapter Inc.· Jason Hall, CMC®, executive chef, Hammock Dunes Club, Palm Coast, Fla.; ACF St. Augustine Chapter· Adam Munroe, chef de cuisine, The Country Club, Chestnut Hill, Mass.; ACF Epicurean Club of Boston· Alison Murphy, executive pastry chef, The Vintage Club, Indian Wells, Calif.; ACF national member· Woojay Poynter, CSC®, assistant professor, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon· John Reed, CEC®, CCA®, owner, Customized Culinary Solutions, Skokie, Ill.; ACF Windy City Professional Culinarians Inc.· Matthew Seasock, CEC®, executive sous chef, The Fort Worth Club, Fort Worth, Texas; ACF national member· Corey Siegel, CC®, rounds cook, The Greenbrier, White Sulphur Springs, W.Va.; ACF of Greater Buffalo New York· Ashley VanHulle, baker, MotorCity Casino Hotel, DetroitWhen: Aug. 24, 6 a.m.–7 p.m.Where: College of DuPage, Culinary Arts Center, 425 Fawell Blvd., Glen Ellyn, Ill.
Top hospitality professionals and social entrepreneurs signed the “How to Feed the Planet” declaration together with 50 local chefs and students following the panel discussion that took place in the Philippines at the WOFEX food show in Manila. The initiative received valuable support from Senator Bam Aquino, who is not only the youngest senator in the history of the Philippines but who also has been named one of Ten Young Outstanding Persons of the World 2012. Senator Bam Aquino is also a strong supporter of young social entrepreneurs poverty through economic and environmental sustainability… Read more
There is no stopping the World Food Expo 2013! This four-day, jampacked event which opened July 31 and runs until August 3 is certainly the talk of the growing Philippine Food Industry as the country’s top chef masters, 500+ exhibitors, and some of the best culinary students, professionals, and enthusiasts in competition gather in two of the country’s biggest venues: the World Trade Center and the SMX Convention Center in Pasay City.
The Premier Events Plus Group, Inc. is inviting you to cover the forum and round table discussion on FEED THE PLANET: Food Sustainability on Saturday, August 3 at 10:00 AM, at the SMX Convention Center Function Hall 3. Top Chef Master Rick Moonen, who has flown in from Las Vegas, will moderate the forum, with panelists Chef Alan Orreal, Ragnar Fridriksson of WorldChefs, Chef Eric Costille from Sofitel, Chef See Cheong from Enderun College, Chef Joanne Gendrano from Unilever, Ms. Pacita Juan from Echostore, & Senator Bam Aquino. There will be a Signing of Declaration which outlines basic principles and specific action plans for developing and disseminating food for the future to enhance the health of humankind and improve the quality of life. Members of the audience include chefs and culinary students from different hotels, restaurants and culinary schools.
Should you have any questions, please contact us through (632) 7019227, or +63905 287 1613
GINA D. LUMAUIG
PR Consultant
Pepgroup, Inc.
Publishers “Routledge” have asked Philip Sloan and Willy Legrand to produce a publication entitled “Handbook of Sustainable Food, Beverages and Gastronomy” which examines current debates, controversies and questions in the field and provides a systematic guide to the current state of knowledge on sustainable food, beverages and gastronomy in a holistic and interdisciplinary manner. So far, they have already 25 contributors from around the globe on board for this new publication including academics and industry professionals.
If you are eager to share your knowledge and opinions, please do so by submitting the material on the following address: p.sloan@iubh.de
Each contribution should be between 3000-4000 words if possible including references and the deadline is November 30th 2013. Each thematic section will have a brief introduction which highlights the content discussed within in it and how it fits into the overall aims of the book. Essentially, the handbook is designed to be read by undergraduate and graduate students studying tourism management, hospitality management, culinary arts as well as Industry practioners alike. Open the files below and find a rough outline attached of all chapters and potential subjects:
Specific Issues in Sustainable Food, Beverages and Gastronomy
If you are interested in exploring several textbooks we have done so far, please follow the links bellow:
“Sustainable Hospitality and Tourism as Motors for Development”
http://www.routledge.com/books/details/9780123851963/
“Sustainability in the Hospitality Industry: Principles of Sustainable Operations”, II Edition
http://www.routledge.com/books/details/9780415531245/
*If you are interested in contributing, we would welcome a very short paragraph (200 to 300 words) about your potential contribution (rough subject idea) and we can get the ball rolling then with further details including the guidelines for writing the article.
Looking forward to hear from you and hope to have you on board.
Greetings from Bonn and best regards,
Philip Sloan,
Head of Hospitality Management Department at
Internationale Hochschule Bad Honnef ,
Bonn International University of Applied Sciences.
