Category: World

New Zealand Anchor Food Professionals Team Scoops Silver at the 2016 Culinary Olympics

Post author By Anand
Post date November 21, 2016

The New Zealand Anchor Food Professionals’ team of chefs has taken out silver at the 2016 Culinary Olympics in Erfurt, Germany.

The team won the silver medal in the all-important Hot Kitchen section with their New Zealand-focused menu of salmon entrée, lamb loin main course, and South Pacific-inspired dessert.

This comes on top of winning two bronze medals in the cold Culinary Arts section two days earlier. Pastry chef Ganesh Khedekar created a chocolate centrepiece featuring Gollum which was a huge drawcard for the crowds.

Fonterra’s director of Global Foodservice Grant Watson, who’s with the team in Germany, congratulated the team and says the silver medal is thoroughly deserved.

“It’s been 28 years since a New Zealand last competed in the Culinary Olympics here in Germany. What they’ve accomplished is nothing short of amazing. Their hot dishes were exquisite and loved by the 110 guests and judges who were at the dinner.”

Fonterra’s global foodservice business, Anchor Food Professionals, sponsored the team to compete at the Culinary Olympics through a shared love of creating great food, using top quality ingredients.

Prior to heading to Germany, the team honed their skills and the menu at a series of regional ‘feasts’ up and down the country, while also practising for their cold table presentation.

NZChefs’ president and chef de mission to the New Zealand team, Graham Hawkes, says the team is thrilled with the result.

“The chefs have put everything into this competition. The food they served up to a sold out service really wowed the guests and the judges, and gave them a real taste of New Zealand,” Graham says.

The chefs who competed in the Hot Kitchen section at the Culinary Olympics are Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume, aided by kitchen technician Anita Sarginson.

The first Culinary Olympics was held in 1900 in Germany, when four countries competed but has grown to more than 2000 chefs from 40 countries serving up their best for the judges.

Fonterra Global Category and Innovation Manager Keith McDonald, who’s handled logistics for the team in Germany says the chefs have run on adrenalin and very little sleep since arriving there.

“Every minute has been spent driving perfection in their dishes so to take out silver against other countries’ teams that spend all year travelling from competition to competition is a fantastic achievement. These guys have definitely earned this medal,” Keith says.

“And in 2020, we hope to be back for gold,” adds Graham.

The overall winner for 2016 was Singapore.

News World

Dilmah s Very Special & Rare Seasonal Flush Tea

Post author By Anand
Post date November 21, 2016

Tea, in general, is a true gift from nature – a herb that has for centuries offered comfort while producing vigour, creativity and contentment in millions around the world. Yet, as is the nature of anything so complex and yet simple, tea has its own secrets it unveils through time, aided by Mother Nature and her erstwhile helpmates. Like the discovery of a rare blue diamond in the midst of a thousand others, like the unveiling of a map to a secret treasure trove, tea has its moments when it bestows on mankind – upon rare occasions when it pleases – a true miracle of nature. And this is none other than the Seasonal Flush tea.

The Uva Seasonal Flush of 2016 was carefully handpicked on the 9th of August 2016, early in the morning before the harsh upland sun rises, when the tea leaf is at its mellowest. The tea is from the Kelliebedde Estate which is located in Haputale, Sri Lanka on a tea covered plateau at an elevation of 515 meters above mean sea level. It is produced on the same day with great care to obtain its special tea leaf character. Every cup has the ability to let you experience a true miracle of nature – a result of a fleeting climatic phenomenon where wind, sunshine and the terroir of the land join hands to produce something out of the ordinary.

Tasting Notes

Shotty leaf with dark olive hues brew a bright, golden orange liquor with seasonal brilliance caused by a week of perfect temperatures and dry condition prior to handpicking. The fragrance is reminiscent of a herb garden with the addition of eucalyptus and camphor. Expressive on the palate, yet maintaining finesse with citrus, green olive and herbaceous notes in elegant balance.

Only 60kg of the Uva Seasonal Flush Tea has been produced this year, with part of it in a numbered and signed caddy, along with a monogrammed presenter for the pleasure of corporate gifting, or simply showing a loved one how extra special they are.

For more information visit www.sevenstartea.com/product-excellence/seasonal-flush

Website – www.sevenstartea.com

Email – [email protected]

News World

A quick trip to Vanuatu

Post author By Anand
Post date November 21, 2016

I have been in the position of Continental Director for the Pacific Rim now for 2.5 years and it is important for me to try and visit all member countries whilst in my position to see how they operate, hear their concerns and where we as a region can help one another.

So the opportunity to travel to Vanuatu and attend their AGM was the perfect opportunity to see first hand what developments have transpired since the devastating impact that cyclone Pam had on the islands as well as meet with the members of their association.

There are still many signs of the result of the cyclone evident as you drive about the island and it is only recently that some resorts have come back on line. This re-establishing of resorts has had a large impact on the work force within these friendly islands. The tourist numbers have been well down due to the runway at the airport being under development. Only Air Vanuatu is operating with the occasional arrival from Air Nuigini.

What I saw was a rejuvenated population working hard to get their tourism up and running again all with a smile of their face and an optimistic outlook on the future. Ocean liners has become a life line of tourism so more emphasis is being placed on their arrivals until such times as the airport is considered upgraded for other airlines to return to scheduled services.

Like any AGM it is the unknown of who will attend and if anyone is willing to undertake the positions of responsibility to ensure that their Association remains active and productive.

The efforts of Sarah Kymbrekos, Rob Smillie, Roland Cowles and David Holliday have held this association together on a shoe string even though three of these people do not live in Vanuatu any more. But as they all say, “we have put too much effort into getting this association up and running to see it collapse”. It is this professionalism that is kept Vanuatu on track even through the devastation of a major cyclone hit.

So it was exciting to see that over 20 of their members took the effort to attend their AGM and it was even more exciting to see the enthusiasm of the members wanting to step up and get on with show casing their association and support their industry.

They have made great strides over the past 18 months – 2 years and still need the support of the Pacific Region to help grow and show case their lovely island destination.

The Australian Culinary Federation have offered to give support as a close neighbour and with an already established friendship of culinary events and master classes so the new executive will be working closely with the ACF on future events to raise awareness and some much needed funds to get them back on track.

So well done to the Vanuatu Food Handlers and Chefs Association for showing great strength of character and moving forward in a positive nature.

Those who have stepped up to form the new executive give a sense of professional approach and pride in their desire to get things back on track.

It is also worth noting that the entire executive, except for their President David Holliday is an all female group of dedicated professionals with their own businesses within Vanuatu as well as in the education sector.

Congratulations Vanuatu you have taken the right path for continued success.

Murray M Dick, Continental Director- Pacific Rim

News World

Worldchefs welcomes Andy Mannhart as Kitchen Utensils Partner

Post author By Anand
Post date November 17, 2016

Andy Mannhart has inked a 3-year partnership with Worldchefs as official equipment utensils partner for the Global Chef Challenges. The Swiss hospitality contractor will sponsor the kitchen equipment for the Global Young Chef Challenge, Sirha Lyon 2017, Global Chef and Pastry Chef Challenge Finals at the Worldchefs Congress 2018 and Global Young Chefs Challenge, Sirha Lyon 2019.

Andy Mannhart has over 30 years of experience in providing top-notch kitchen preparation and presentation equipment to the world’s highly rated hotels and restaurants. The company is a global one-stop-shop for clients as diverse as five-star hotel chains and local boutique hotels, to cruise lines, airline lounges and private hospitals. From Kyrgyzstan to Equatorial Guinea, more than 2,000 hotels and restaurants in over 80 countries rely on Andy Mannhart’s know-how and equipment. With more than 15,000 products in its catalogue, Andy Mannhart offers a full range of innovative quality kitchen and buffet ware combining top functionality with high-end design. From colourful chafing dishes using energy-saving induction heating to sleek cooking pots, pans and table tops installed with sensors that control and regulate food temperature, the company is a trendsetter in creative hospitality products tailored to customer needs.

Says Managing Director, Ragnar Fridriksson, “We are looking forward to this partnership with Andy Mannhart, as they have a stellar reputation for their hospitality expertise. We have continually raised the standards for the Global Chef Challenges and are very excited about the first Global Young Chef Challenge in Sirha. Competitions are a form of education, and we look forward to giving more back to our chef members and competitors.”

Find out more here:

Andy Mannhart

YouTube Channel

Google +

News World

NEW TECHNOLOGY OPENING UP A ”WORLD OF POSSIBILITIES” FOR CHEFS

Post author By Anand
Post date November 14, 2016

London – 10 November 2016: This week marks the launch of use a brand new online tool that will allow chefs to earn a globally recognised professional certification without even having to leave the kitchen.

WORLDCHEFS joined forces with the City & Guilds Group to create a new digital platform which allows chefs to be fully recognised for their experience gained whilst working in the industry. Using the tool, users can verify their expertise at nine different levels which include professional cook, master chefs, master pastry chef and culinary educator.

The WORLDCHEFS Global Culinary Certification enables experienced chefs, cooks and culinary educators, as well as students who are embarking on their career, to have their skills and experience validated by the industry professionals at WORLDCHEFS whilst earning the stamp of quality that the City & Guilds brand assures.

Best of all the certification will be recognised globally, literally serving up a world of opportunities to chefs who want to work internationally.

Kirstie Donnelly, Managing Director, City & Guilds said: “As people’s palettes grow ever more adventurous, seeking out new and undiscovered cuisines, chefs from all corners of the globe are increasingly demand in countries other than their own.

“Having internationally recognised standards that are earned online and recognised across the world will allow chefs to travel wherever their talents are in demand and help employers across the globe access the skilled workforces they need.

“The WORLDCHEFS global culinary certification has been well received by governments around the world and applauded by the industry and we are really excited about its potential to raise global standards of culinary excellence.”

The WORLDCHEFS certification offers a new way for employers to recruit staff and it assists with career development. It allows chefs to showcase their skills and experience online, using sharable digital ‘badges’ which can be displayed on social media and job sites, giving employers instant information on each candidate. And it’s not just for experienced chefs or employers. Culinary schools can also use the system to certify trainee chefs and cooks finishing their studies, allowing them to demonstrate their skills to prospective employers when they hit the marketplace and giving them a competitive edge as they set out on their career.

The innovative on-line platform was designed by DigitalMe a company who work with teachers, charities and employers across the world to create a new digital currency that recognises people's skills and talents.

Thomas A. Gugler, President of WORLDCHEFS, said: “We are incredibly proud of the work we have done with City & Guilds. The industry has been crying out for a standard which reflects the highly mobile nature of the workforce. There are millions of highly talented chefs and cooks around the world who cannot afford to take time out from their busy jobs, but still want demonstrate the wealth of experience they have gained over the years. We also wanted to recognise the fantastic work done by culinary educators who nurture and inspire the future generation of the chefs.

“Our main aim is to have global equal opportunities and career aspects which enable chefs to work all around the globe with a reputed recognition, certification and with pride.”

If you would like to find out more about how to earn a WORLDCHEFS global certification please visit https://www.worldchefs.org/Certification

News World

Worldchefs and City&Guilds Group Serve up World of Opportunity to Chefs Globally

Post author By Anand
Post date November 9, 2016

Today marks the first time chefs around the world will be able to earn global professional certification without even having to leave the kitchen.

WORLDCHEFS joined forces with the City & Guilds Group to create a brand new online service for the recognition of chefs’ professional development, helping to raise global standards across the industry.

Anywhere, at any time, chefs can earn these professional certifications, through Open Badges, by demonstrating all of the skills, experience and knowledge they have gained while working ‘hands-on’ in the industry.

Best of all, this innovative digital tool enables achievements to be shared with employers and peers online, literally serving up a world of new opportunities to chefs internationally. It also offers a new way for employers to recruit staff and it assists with career development.

Participants can progress through nine certification levels in job roles that range from professional cook to master chef, master pastry chef and culinary educator. The certification is quality assured by City & Guilds and is available to any individual, employer or training institution.

Thomas A. Gugler, President of WORLDCHEFS, said: “We are incredibly proud of the work we have done with the City & Guilds Group. The industry has been crying out for global standards which reflects the highly mobile nature of the workforce. There are millions of highly talented chefs and cooks around the globe who cannot afford to take time out from their busy jobs, but still want demonstrate the wealth of experience they have gained over the years. We also wanted to recognise the fantastic work done by culinary educators who nurture and inspire the future generation of the chefs.

“Our main aim is to have global equal opportunities and career aspects which enable chefs to work all around the world with a reputed recognition, certification and with pride.”

Kirstie Donnelly, Managing Director, City & Guilds said: “As people’s palettes grow ever more adventurous, seeking out new and undiscovered cuisines, chefs from all corners of the globe are increasingly demand in countries other than their own.

“Having internationally recognised standards that can be accessed and earned online and then recognised online across the world make the transition to a new global workforce seamless – allowing individuals to demonstrate their skills more easily and ensuring that employers are much more easily able to find and validate the high quality workforces they require.

“WORLDCHEFS online offer has been well received by governments around the world and applauded by the industry and we are really excited to be launching it today, forging the way for the new global workforces of tomorrow.”

If you would like to find out more about how to earn a WORLDCHEFS global certification please visit www.worldchefs.org/certification.

News World

Passing of Maurice O’Flynn

Post author By Anand
Post date November 9, 2016

It is with great sadness to announce the death of Maurice Vincent O’Flynn, born in Cardiff, Wales on June 12, 1938. Maurice died peacefully at the Royal Alexandra Hospital, on November the 5th surrounded by his loving family and friends. He left behind his dearest family, Ryan, Pamela, Stephen, Natalie, Ellen and Claire. Maurice will join his deceased family; mother Iris, sister Paula, brother Bernard, and nephew Andrew, in Rest Bay Beach in PorthCawl, Wales, where they spent many wonderful summers.

Maurice moved to Canada in 1974, he landed in Montreal and took a long train ride to Calgary Alberta, and finally settled in Edmonton, Alberta, where had his son Ryan. He worked hard and as an unofficial ambassador but also played hard; enjoying comradery, witty banter, and fine Canadian Rye’s. Maurice never shied away from the straight talk. He always spoke his mind, which is a rare quality these days and often resulted in long discussions and unfortunately, occasionally also lost friends as often Maurice’s openness and frankness was not always well received. But never the less, he always stayed true to himself and his values.

Maurice was a believer in dreams to the extent that they give promise to a tangible outcome. His passion in the culinary scene helped to bring light to a new era in the city of Edmonton which was also recognized internationally. He was a founding member and Executive Director of the Alberta Culinary Arts Foundation from 1983-1993, leading the Canadian Culinary Olympic National team to win gold at the 1992 Olympics in Frankfurt, as well as receiving many other accolades. His son, Ryan shares the same passion in the culinary world sharing the philosophy “silver never suited us” and has led Ryan to win the prestigious Canadian National Championships in 2015.

I was lucky enough to meet Maurice in 2001 when I moved to Canada and we shared many fine moments together with our mutual friends. His passion was still going strong and we had many great discussions about Culinary teams from the past, the present and also often wondered where the scene is heading towards too. Maurice went digital later on and launched the champchefs achieves online – his aim was to collect as many stories & culinary teams from around the world and make them accessible in place . A project for which he was honored with a award by the world chefs association in 2012. Maurice became a great mentor of mine who tought me many things – most importantly that without passion, beliefs and dreams no life is worth living. Maurice was at times larger than life – but he always had his heart in the right place and more than anything embraced the beauty of the moment.

Although we are saddened by his death, we want to celebrate and I would truly appreciate if you could share some stories of your interaction with Maurice so I can combine them and pass them on his family. I can be reached at [email protected] and would greatly appreciate your support. More details onn the Champchefs website.

News World

Culinary Olympics #IKA2016 winners highlight

Post author By Anand
Post date October 30, 2016

Source IKA website

25.000 visitors turned the IKA/Culinary Olympics into the gastronomic highlight of 2016. Singapore won the battle of chefs in the national competition.

We were bigger and better than ever before“, Andreas Becker, President of the German Chefs Association, sums up the IKA/Culinary Olympics experience 2016. About 25.000 visitors came to see the spectacle at the Messe Erfurt in Germany. From the 22.-25.10.2016 the venue in Erfurt turned into the biggest Restaurant of the world.

A mecca for chefs, industry partners, gourmets and hobby chefs. For four days they could actually witness the top elite of the world wide chefs network do their best to satisfy the palettes of judges and guests alike.

„The new category for the Junior national team, the edible buffet, was especially successful“, Becker explains the newest trend of the IKA. For the very first time in 116 years the Junior National Teams didn’t prepare a cold plate presentation, but prepared an edible buffet, that could be tasted and enjoyed by judges and guests alike. „That is definitely way the IKA is headed to. We want to be more sustainable with our ressources and give our guests a special highlight to look forward to”.

In 18 glass kitchens more than 2000 chefs from 59 nations prepared over 7000 fresh meals. But of course there can only be one winner and Singapore took the trophy for best national team before Finland, who won silver and Switzerland, who won gold. Germany reached the 7th place.

In the other categories placements are as follows:

Junior National Teams

1. Place: Gold for Sweden

2. Place: Silver for Switzerland

3. Place: Bronze for Norway

Community Catering

1. Place: Gold for Finland

2. Place: Silver for Sweden

3. Place: Bronze for Denmark

Regional Teams

1. Place: Gold for Stockholm Culinary Team

2. Place: Silver for Skåne Kulinar

3. Place: Bronze for Amber Alliance

News World

Singapore National Culinary Team Brings Home the Culinary Olympic Championship!

Post author By Anand
Post date October 26, 2016

26 October 2016 – The Singapore National Culinary Team is the champion for the Culinary Olympics 2016, scoring double gold for its Cold Display and Hot Cooking categories.

The Culinary Olympics is one of the most prestigious international culinary competitions in the world. Held in Erfurt , Germany every four years, this year’s edition took place from 21 – 26 October 2016, with 30 of the world’s top national teams participating.

The Singapore National Culinary Team, which has a stellar reputation in international culinary competitions, has been training for up to a year for the competition. It is the first time it has won the championship.

The team is led by Chef Louis Tay (Executive Chef, Swissotel Merchant Court), who has a long list of competition accolades, and recently led the Singapore National Culinary Team to clinch the championship title for the third time at the Culinary World Cup in Luxembourg.

The team for Culinary Olympics 2016 has been handpicked based on their experience, commitment and potential. It is made up of Team Captain Teo Yeow Siang (Lavish Catering) and Team Members Triston Fang (Ocean Restaurant by Cat Cora, Resorts World Sentosa ) , Alan Wong (Lavish Catering), Roy Lim (Unilever FoodSolutions) and pastry chef Alex Chong (Regent Hotel) .

For the Culinary Olympics, the team has to go through a 2-part competition, which tests their perfection in techniques and creativity .The first if the Cold Display, where they have to set-up an exhibition table comprising of: 4 different kinds of finger food 6 pax, 1 cold festive/buffet platter for 8 pax, 3 different starters for 1 pax, 1 lacto-ovo vegetarian three-course lunch menu for 1 pax, 1 festive menu for 1 pax. The pastry set-up includes: 1 show item, 4 different individual plated desserts for 1 pax and Display of sweet biscuits, chocolates, petits-fours or friandises.

The second part of the competition is the hot cooking segment, where they have to prepare 110 portions of a 3-course meal – an appetiser (with seafood/fish as main ingredient or a combination of both), main course (using butcher’s meat, poultry or game or combination) dessert (of contrasting in textures and temperatures).

Says Team Manager Louis Tay, “It has been a very intense period for us as a culinary competition of this level is both emotionally and physically intense. The team has sacrificed a lot of time and sleep. There are so many people we need to thank. Firstly, the Singapore Chefs’ Association for backing us up and the sponsors who made all this possible. We are very grateful to our mentors, who have also spent a lot of time walking this journey with us, refining our dishes so we can reach perfection. And lastly, the team members and their families for committing so many months of their life to this mission. We are proud for our performance, and for representing Singapore the best way possible.”

View post on imgur.com

News World

What is your contribution to the worlds food issues? Read the new book Food Forever

Post author By Anand
Post date October 25, 2016

Approaching World Food day on October 16^th, it is time to reconsider the food challenges we are facing and especially what the end of the food chain, namely chefs, hospitality and consumers, could contribute to the question: ’how to feed the planet in the future?’. And even more important what is the impact of a changing planet on our lifestyle and economy? That is the central theme of ‘Food Forever’, a new book by Lars Charas, the co-ordinator of Feeding Good, the global movement for and by chefs to find solutions for the world food problem.

According to Charas, changing diets is the central pillar for solutions in the years to come. Themes like growing and richer populations, climate change, biodiversity and plenty of other societal issues are covered succinctly to redefine the concept of sustainable food. This time from a consumer point of view, called resilient food cultures.

Chefs, the professional consumer, the guardians of food cultures who influence what and how we eat, are the people to lead a worldwide movement to create culinary playgrounds. These culinary playgrounds are the place to experiment with our changing diets. Starting these culinary playgrounds is the goal of the international Feeding Good movement and the book ‘Food Forever’ is the first step towards creating these global and regional playgrounds.

‘Food Forever’ is a must-read for each chef, entrepreneur and conscious consumer and consists of 50 interviews with leading chefs and scientists and 70 interesting experimental recipes that show a glimpse of tomorrow’s food.

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