Category: World

Dilmah Tea and Moods

Post author By Anand
Post date October 25, 2016

A model for moods was defined by the Swiss Centre for Affective Sciences. They specified six moods: Happiness and well-being, Awe and sensuality, Disgust and irritation, Soothing and peacefulness, Energising and cooling, and Sensory pleasure. Taking cues from this model, along with how aromatherapists use certain aromas linked to pleasant experiences to trigger positive feelings, the Dilmah Tea Mood Chart attempts to link various teas and flavours found in tea with various moods.

Here’s your guide to tea for every mood:

ENERGY

Pure Peppermint

Peppermint has a long history as a medicinal plant – evidence of its use goes back over thousands of years. Amongst one of the world’s first medicines, the pleasant aroma of peppermint stimulates our senses and invigorates the body. It energises us. Additionally, peppermint is used to treat headaches.

Secondary benefit: Pain relieving

SLEEP

Pure Chamomile

This tisane (floral infusion), with soothing flower and apple aromas, relaxes the body and is the ideal nightcap. Chamomile is a traditional herbal remedy that has been used since ancient times. Chamomile as a sleep aid for humans is being researched. Animal studies have already demonstrated Chamomile’s potency as a sleep aid.

Secondary benefit: Calming

REFRESHMENT

Blood Orange & Eucalyptus

Orange is known for alleviating anxiety, boosting immunity as well as for its ability to bring about a happy mood. Anti-bacterial and anti-inflammatory eucalyptus is effective as a healing agent. Blood orange and eucalyptus promotes vitality.

Secondary benefit: Mental alertness and boosts immunity

FOCUS & CONCENTRATION

Lime and Orange

Citrus aromas are well known for its ability to stimulate and inspire. Combined, lime and orange not only foster a cheerful disposition, they also enhance the focus of all thoughts. Science has shown citrus aromas such as clementine, lime and orange to positively improve one’s mood.

Secondary benefit: Positive thoughts and immune stimulant

STRESS RELIEF

Rose with French Vanilla

Scientists researching chemical senses have found the vanilla bean to bring about positive moods and a sense of calmness. Rose aromas, however, improve memory. Together, Rose and French Vanilla tea starves off stress and leaves you happy with a relaxed state of mind and body.

Secondary benefit: Memory reinforcement

CALMNESS

Ginger, Honey and Mint

Ginger is among the healthiest (and most delicious) spices on the planet. Its benefits include reducing muscle soreness, reducing discomfort and indigestion, and treating nausea. Together with Mint, (for upset stomachs and sore throats) and Honey (treating allergies, anti-bacterial, and anti-oxidant), Ginger, Honey and Mint tea starves off stress and calms jitters.

Secondary benefit: Relaxation of muscles

REJUVENATION

Green Tea with Jasmine Flowers

Jasmine is commonly used in Aromatherapy to calm nerves, and to produce a feeling of optimism, revitalized energy and confidence. The Journal of Biological Chemistry recently reported that the smell of jasmine is as calming as valium. Jasmine, deep, relaxing and sensual, combined with green tea (refreshing flavours of hay and grass), is simply revitalizing.

Secondary benefit: Calming

CONTEMPLATION

Brilliant Breakfast

Unsure about how you are feeling about something? There’s a tea that’s different and special, and suitable when you find yourself in the mood to sit and think. This intense, pungent tea with a diverse flavour profile urges you to challenge yourself – and you will emerge with a solution on hand.

Secondary benefit: Stimulates

PEACEFULNESS & CAREFREENESS

Sencha

Relaxing is about no effort. The perfect tea to relax is one that delivers without fuss, crisp, grassy flavours and an uplifting taste. This is Sencha, made from steamed leaves. Its smooth, herbal finish with a touch of sweetness, is like lifting the weight off your shoulders.

Secondary benefit: Clarity of thought

EXCITEMENT

Ceylon Silver Tips

You are excited. Sip a tea that is not going to distract you from your anticipation. Silver Tips is pure, delicate yet refreshing, and perfect for you to ponder what’s on the horizon. You can indulge in deep thoughts!

Secondary benefit: Clarity of thought

CREATIVITY

Darjeeling

Feeling creative? Put the thinking cap on- choose a drink that boosts those creative juices. Drink some Darjeeling tea with floral and muscatel notes. At once, you know it’s going to help get the creative juices flowing.

Secondary benefit: Refreshing effect

ADVENTURE

Earl Grey

There is no tea as singular as Earl Grey. It’s at once, fresh, rich, malty, complex, full bodied, aromatic, astringent and well balanced. This highly individualistic tea is for when you want to get audacious, intrepid and adventuresome!

Secondary benefit: Boosts confidence

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News World

Emerald Iced Tea

Post author By Anand
Post date October 25, 2016

A refreshing healthy iced tea made out of one of Dilmah’s Very Special Rare Teas – Park Estate Emerald Green Special OP. An exceptional high grown Ceylon Green Tea, light and bright in the cup, yet gentle in taste with herbal and pleasant fresh, grassy notes. A sophisticated tea that is mildly astringent with an attractive bouquet and lingering finish.

Ingredients

200 ml Park Estate Emerald Green Special OP (chilled, 3 minute brew)
40 ml Green Grape juice
15 ml lavender honey
5 ml lemon juice

Glass Type

Highball / Sling

Method

Fill the glass completely with ice cubes
Add all ingredients and stir

Garnish with green grapes and a twisted lemon zest

News World

75 years with Figgjo

Post author By Anand
Post date October 18, 2016

This year, Norway’s only porcelain factory is celebrating its 75th anniversary in many ways, including the production of a plate designed by award-winning Lars Tornøe and a bowl inspired by a coffee cup from 1954.

There were lots of porcelain factories in Norway in 1941, when Figgjo started as a company. Today, in 2016, we are unique: Figgjo is the only porcelain factory in the Nordic countries that produces everything from A to Z at one location.

Porcelain for the whole world

Local affiliation, traditional craftmanship, modern machinery and a firm focus on innovation have secured us a leading position within Scandinavian design. In our production plant in Figgjo, outside of Stavanger, we work in a spectrum between trends and timelessness, supplying cups and plates to all manner of customers, from the Royal Yacht of Norway to embassies, hotels, restaurants, institutions and canteens in 35 countries. We partner with trendsetting culinary teams, chefs´guilds and food organisations, and are proud that the world's most prominent chefs compete on our porcelain.

We are marking the occasion of our 75th anniversary with three new products: Figgjo Undring, Figgjo Duett and an expansion of the popular Figgjo Boks buffet series:

Lars Tornøe has designed for Figgjo

Lars Tornøe from Stavanger is a designer of products and furniture who has won numerous design awards, and is probably best known for The Dots for Muuto. We invited Lars to create a design for Figgjo and he produced Figgjo Undring, a plate with a hole in it. The hole rises seamlessly up from the plate and the soft transitions are repeated in the matching bowls, which grow upwards like a continuation of the edge of the hole. The plate also works well without the bowls. Then the hole functions on its own as an exciting design feature. The circularity, one large circle and one small, lends an almost iconic quality to Figgjo Undring.

Classic and contemporary all in one
Figgjo Duett, designed by Erik Lorange Lindberg and Olav Joa, unites the past and the future. We have allowed ourselves to be inspired here by the classic design style that was typical for Figgjo in our early production years. The shape of the lower part is taken from the Figgjo Sissel coffee cup, a best-seller from 1954. The classic contour of the bowl flows elegantly over into the lid, which has a more modernistic design. The asymmetrically curved surface creates a dynamic and sculptural look.

Flexible building block

With its straight edges, Figgjo Boks is perfect for buffet serving. The product range is available in many different sizes and is spacious without taking up too much space. We have now extended the series with an extra large box. It has a length of 53 cm, but light in weight and easy to handle. Figgjo Boks has a clean linear design that makes it easy to combine with other products.

News World

JAN: the VanDrie Group s new convenience brand

Post author By Anand
Post date October 18, 2016

Apeldoorn – At the SIAL international food exhibition in Paris, the VanDrie Group launched JAN, its new brand of convenience products. The brand includes products such as the veal burger and pulled veal. Later on, the VanDrie Group wants to add even more convenience products to the JAN product range.

Modern consumers want to enjoy convenient, healthy and responsible products, but their time is limited. As such, consumers are increasingly demanding solutions to this conundrum. With JAN, the VanDrie Group caters to their needs. “We are noticing that consumers are eating less meat, while also becoming increasingly critical, and that they are on the lookout for products that are in keeping with a healthy and varied diet. Consumers are also increasingly demanding healthy, easy to prepare products. We are responding to those trends with the introduction of our convenience brand. In addition to our more traditional products, we are launching JAN to meet the needs of our time,” says Henny Swinkels, Director of Corporate Affairs VanDrie Group.

The JAN products contain high-quality meat such as the shoulders and neck for the veal burger, contain less salt, provide detailed product information and consumers can use a QR code to get more information on JAN. The brand will be rolled out worldwide. Swinkels: “It’s a great challenge to be taking this on within the VanDrie Group. We want introduce consumers all over the world to our high-quality veal, which is produced in a responsible and animal-friendly manner. JAN offers convenience and quality, day in, day out.”

JAN

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. The calves are carefully selected by Jan and raised in a peaceful environment. They are fed top-quality feed, because good nutrition makes for flavourful 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. And Jan is delighted to share them with the rest of the world.

News World

Worldchefs Congress & Expo 2020 will take place in Sankt Petersburg, Russia

Post author By Anand
Post date October 18, 2016

For the first time in the history of Worldchefs a Congress will take place in Russia. The other two candidates for this congress were Lyon, France and Sydney, Australia.

There is no better (and pleasant) way to learn the Russian culture and history than to learn about its food. Like the history itself, Russian culinary traditions are nothing but a blend of cultures and tastes of people who has been forming it throughout centuries. The congress delegates will have a unique opportunity to plunge into the taste and flavor of sumptuous dishes, find new emotions, and get inspired by them to create more special recipes while enjoying fascinating views of the city of Saint Petersburg, which is a legendary world-renowned place itself.

Founded in 1703, the city has a rich history. For about two centuries, Saint Petersburg has been a capital of the Russian Empire. Throughout this period, its picturesque architecture, created by the most talented architects, made the city an open-air museum. Saint Petersburg is a big industrial, scientific and cultural centre with more than 4000 significant historical and cultural landmarks, which are included in the UNESCO World Heritage List.

Congratulations to the Russian National Association for the hard work and see you soon!

News World

Come see us at Worldchefs Village from the 22nd to the 25th of October during IKA 2016!

Post author By Anand
Post date October 17, 2016

The Culinary Olympics at IKA in Erfurt is the largest cooking show in the world. During this event Worldchefs will host the Worldchefs Village where Worldchefs member countries and global partners will showcase their values and specialties, promote the best they have to offer in tourism, investment, education, events and gastronomy!

Date: 22nd to 25th October 2016

Time: 10 AM to 6 PM

Venue: Hall 3 stand 3-324

Who will be joining us at the Worldchefs Village?

Chefs Association of the Czech Republic
TASFED Turkish Chefs Association
Federazione Italiana Cuochi
Nordic Chefs Associations:
Swedish Chefs Association
Norway Chefs Association
Danish Chefs Association
Finnish Chefs Association
Iceland Chefs Association
The Culinary Association of Wales
our sponsor Sterling Halibut
our recognised school Johnson County Community College from the United States of America

What can you expect?

The Worldchefs Village will be in the main competition hall open exclusively to professional clientele.
The Culinary Olympics sees over 1,500 chefs – 32 national teams, 20 national youth teams and 20 community catering teams – from 50 countries whip up over 7,000 fresh dishes in 18 glass-walled kitchens. Known as the IKA/Culinary Olympics the International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs and has been taking place since 1900.
The Worldchefs Village also features fully equipped demo kitchen that will be available to exhibitors to do live demos before the audience.
Our Education Director, John Clancy, will be there to help you understand how the Global Culinary Certification can benefit your culinary career.
You can register at the Worldchefs Village with an exclusive offer to Worldchefs Congress&Expo 2018 that will take place from the 11th to the 14th of July in Kuala Lumpur, Malaysia. Only during IKA 2018 you will be given the opportunity to register with a discounted exclusive price of 550 euros for chefs/delegates and 450 euros for young/retired chefs.
The Worldchefs booth will offer you the opportunity to buy Worldchefs souvenirs.

So come to visit us whenever you have a chance, we have a lot of surprises planned out for you!

News World

Presenting Thomas A. Gugler, the newly elected President of Worldchefs

Post author By Anand
Post date October 10, 2016

At the Worldchefs Congress 2016 in Thessaloniki, Greece, Thomas A. Gugler, was elected as the President for Worldchefs for the coming 4 years. Previously Continental Director of Africa & Middle East), Gugler beat two other candidates to the Presidency seat.

The dynamic German national has played an instrumental role in Worldchefs. In his 3 years as Continental Director (Africa & Middle East), he has steered and increased membership by 300% and established numerous chef associations. He also has decades of experience judging in Worldchefs competitions globally, certified A category judge and is celebrated for his huge love for the hospitality industry.

Thomas is also a certified Executive Master Chef who has won hundreds of medals and awards as well as tokens of appreciation from all around the globe. He works as the Corporate Director of Kitchens for AFS(Arabian Food Supplies) Naghi Group.

His Presidium includes: Martin Kobald (Vice President) Uwe Micheel (Assistant Vice President), Cornelia Volino (General Secretary) and K.K. Yau special assignment Liaison for Asia.”

He shares, “We look forward to a fruitful cooperation with all our Continental Directors, the Office team, the Committee Chairs and Members and all the volunteers from around the world. A special thanks to all the Country Presidents, their boards and as well to all the member country federations for their support. We are committed to follow the direction that has been planted from past Presidents and to keep the legacy of Bill Gallagher alive. “

He concludes “We thank you for your confidence in us!”

News World

Global Chefs Challenge, Global Pastry Chefs Challenge and Hans Bueschkens Challenge results are in!

Post author By Anand
Post date October 6, 2016

After 4 days of intense competition during Worldchefs Congress&Expo 2016 we had our winners but the full results of the Global Chefs Challenges were revealed by our judges later on. You can see below the exact points and the exact ranking of the competition.

Congratulations to all participants – you know you are all winners!

View post on imgur.com

Ranking	Nation	Chef		Commis		Total
1	Finland	Eero	Vottonen	Miikka Samuli	Manninen	360,00
2	Sweden	Fredrik	Anderson	Niklas	Ekholm	351,00
3	Singapore	Lee Boon	Seng	LIM	WEI HRN	343,25
4	Hong Kong	Yuen Chi	Hin (Steve)	Derek SIT Ka	Keung	341,00
5	Denmark	Mikkel	Laursen	Mike	Høegh Simonsen	339,60
6	USA	Eddie	Tancredi	Earl	Warren	334,40
7	Germany	Tobias	Laabs	Matthias	Jakait	332,60
8	Norway	Thomas Johansen	Borgan	Martin	Hovdal	326,20
9	Taiwan	Chia-Chi	Li	Tzu-Lun	Huang	323,00
10	Australia	Mathew	Weller	Amanda	Polsen	317,20
11	Hungary	Richard	Elek	Barnabas	Hack	314,00
12	Italy	Cristian	Spagnoli	Daniel	Zendrini	310,20
13	Portugal	Celso Durate	Padeiro	João	Silva	306,80
14	Canada	Christopher	Corkum	Austen	Beech	304,50
15	Qatar	Khala	Walid Karim	Dorothy	Granada Enriquez	301,40
16	New Zealand	Marc	Syacamore	Blake	John Haines	301,00
17	UAE	Thamara	Kumari	Nyunt	Win	298,60
18	Egypt	Omar Ahmed	Hamada	Mahmoud Korany	Abdelgaid Abdelaziz	296,80
19	Ecuador	Felipe	Campana	Felipe	Capelo	293,40
20	Greece	Tsemperlidis	Alkiviandis	Stratos	Papadopoulos	278,40

View post on imgur.com

Ranking	Nation	Name		Total
1	Sweden	Robert	Sandberg	276,40
2	Denmark	Tommy	Jaspersem	265,16
3	Singapore	Tay Sock Hui	Payuda (Lynnette)	264,60
4	Germany	Marianus	Von Horsten	259,60
5	UAE	Rahil	Rathod	248,50
6	Italy	Salvatore	Canargiu	241,50
7	Australia	Christopher	Malone	238,50
8	Namibia	Jo Andri	Pretorius	234,60
9	USA	Victor Hugo	Perez Ruiz	232,20
10	Greece	Anninos	Polikarpos

View post on imgur.com

Ranking	Nation	Name		Total
1	South Korea	Narae	Kim	256,5
2	Sweden	Frida	Backe	250,8
3	Singapore	Desmond Lee Yam	Hock	243,1
4	Qatar	Aoki	Yusuke	238,8
5	Australia	Jenni	Key	229,5
6	Hungary	David	Domonkos	222,8
7	Finland	Enni	Rantala	218,1
8	USA	Stephan	Schubert	211,1
9	UAE	Achala Sanjeewa	Weerasinghe	209,8
10	Greece	Agrafiotis	Vassilis	114,2

News World

THE DELICIOUS SIMPLICITY OF NIGERIAN CUISINE

Post author By Anand
Post date September 20, 2016

Before the arrival of European explorers, the staple diet in Nigeria consisted of rice, millet and lentils. Between the 15^th and 17^th centuries, merchants traveling frequently between West Africa and America enriched this diet with beans, cassava, corn, pepper, cinnamon and nutmeg.

Due to the British presence, Nigerians also adopted a porridge recipe that they eventually adapted into a very spicy dish made with vegetables as well as meat! On this note, we should point out that Nigerian cuisine is recognized for its predominance of spices. One such example is egusi, a beef stew with red chili peppers, or isi-ewu, a goat soup flavored with pepper, Utazi leaves and nutmeg.

Other extremely popular dishes found throughout the country include jollof rice (simmered with tomatoes, chili peppers, spices, meat and vegetables), efo (vegetable soup), ukwaka (multigrain cake with plantain), dodo (fried plantain), moin-moin (cake made with dried beans, fish and eggs) and ivan(mashed yams). In addition, the Niger River is an excellent source of fish (carp, Nile perch and catfish), which is cooked in pastry crust or used in soups (ikokore, made with various types of fish and sweet potatoes).

The river also supplies the water essential for agriculture in Nigeria, a country that cultivates prized fruits such as oranges, melons, grapefruits, limes, mangos, bananas and pineapples. As for desserts,chinchin (a beignet made from butter, flour, sugar, yeast and fried eggs) and puf puf (brioche pastry fried in peanut oil) are especially popular. Finally, palm wine is one of Nigeria’s traditional drinks, whereas zobo, a drink made with hibiscus flowers, is sure to quench your thirst.

Although Nigerian food remains rather simple, it’s worth noting that the 250 ethnic groups that make up the country (the main groups being the Hausa, Yoruba, Igbo/Ibo, Fulani and Ibibio) spice it up with flavorful diversity!

Accordingly, the Hausa and Fulanis in the north (for the most part Muslims) cook beans, sorghum (a type of cereal), brown rice as well as meat (chicken, beef, fish and lamb), which is served as suya(kebabs), all enjoyed while drinking tea. The Igbo/Ibo and Ibibio in the southeast nourish themselves with gari dumplings (cassava flour), pumpkins and yams, which substitute for potatoes and are an important part of the Nigerian diet. Finally, in the southwest, the Yoruba are also particularly fond of extremely spicy cuisine (palm kernel soup made with meat, chili peppers, tomatoes, onions, and palm kernels).

News World

Gastronomixs is joining us at Worldchefs Congress&Expo 2016

Post author By Anand
Post date September 5, 2016

We are blessed to have amazing partners in our journey. Following in Chefsroll’s footsteps another great service company will be joining us at Worldchefs Congress, Gastronomixs.

Self-described as “LEGO for chefs” it is sure they will enchant us with their very unique concept!

What exactly is Gastronomixs?

Gastronomixs is an online idea generator that enables chefs to quickly create new dishes or adjust existing recipes by presenting a wealth of recipes in the form of building blocks.

This website presents all the classical preparation methods and the newest techniques, conveniently arranged by ingredient or product group.

Gastronomixs is an initiative launched by Dutch entrepreneurs Jeroen van Oijen and Inge Meijs. Together with a team of highly enthusiastic staff members and chefs of all levels they ensure that content is continually created, checked and photographed. They comb all corners of the globe in search of preparation methods for you to have at your fingertips, saving you time as well as money.

Gastronomixs members have access to all components, compositions and a domain of their own, 24 hours a day, 7 days a week: MyGSX. Memberships cost only €6 a month. Gastronomixs was designed to simplify the culinary creative process of chefs!

We’re looking forward to meeting you not only digitally in just a few weeks at Worldchefs Congress&Expo in Thessaloniki, Greece.

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At the Worldchefs Congress 2016 in Thessaloniki, Greece, Thomas A. Gugler, was elected as the President for Worldchefs for the coming 4 years. Previously Continental Director of Africa & Middle East), Gugler beat two other candidates to the Presidency seat.

He concludes “We thank you for your confidence in us!”

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

Awards & Recognition​

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

Awards & Recognition