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Category: World
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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:
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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 [email protected].
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Experienced Mid Wales chef, Gareth Johns, will be representing Wales in The Celtic Cook Off in West Cork on September 11.
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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.
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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
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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.
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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: [email protected]
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.
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A master class was held recently for some Marriott UK Executive chefs & apprentices with world renowned chef Marco Pierre White.
This was hosted at Unilever Food Solutions’ head office in Leatherhead, Surrey in their development Kitchen.
Fifteen Executive chefs and four apprentices were treated to an up close and personal day with Marco who candidly chatted about his training, career, philosophy & life in hospitality.
About Marco
Having left Allerton High School in Leeds, he decided to train as a chef starting in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley. He arrived in London at the age of 16 beginning his classical training as a commis under Albert and Michel Roux at Le Gavroche. At the age of 33, Marco was the youngest chef to be awarded three Michelin stars.
Cooking
Marco cooked his own true style, cooking classic dishes and use of flavors in his own unique style. Marco created a delicious pumpkin & Parmesan soup, followed by a classic fish pie and Navarin of Lamb that were all truly delectable.
What the chefs said
Simon Beaumont, Snr Director culinary, Europe:
To be in the same room and see with our own eyes his wizardry in the kitchen was an experience we won’t forget. He was open, honest and charming and chatted to everyone about his experiences giving advice about how to make menus work harder.
Sean Kelly, Senior Chef, Europe echoed this: Being able to bring along four of our young apprentices to meet Marco was fantastic. He really got them involved and made them feel a part of the day. To see their reactions and faces when he gave them a personal career chat was fantastic. They thoroughly enjoyed the experience and I am sure they will never forget today
Satish Yerramilli, executive head chef at Meon Valley said: “It was a real treat to see Marco. He’s been an inspiration of mine for a long time”
David Townsend and apprentice at the Portsmouth Marriott commented: “It was a real eye-opener. He was the first celebrity chef and it was an honour to meet him.”
Jason Schum and Harry Charles, two apprentices at Twickenham and Forest of Arden Marriott’s said: “To hear Marco talking about his philosophy to food and life was fantastic. Just to listen to his experiences and his anecdotal stories was an inspiration. He was the first British celebrity chef”
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