Category: World

We are very happy to welcome Connie Lau in our Worldchefs Family! We are constantly working towards bettering ourselves and bringing additions to our team in order to best suit Worldchefs needs.

As part of that effort we are please to introduce to you Connie, our new Project Manager.

Here are a few things you should know about Connie:

Connie was born in Hong Kong and has lived and worked in Hong Kong, England, Poland, Japan, Switzerland and France. She has spent the last 10 years as a project manager in the engineering and nuclear industry handling multi-millions dollars international projects.

She loves culinary art and travelled around the world to learn different cuisines in different countries.  From 2010, she organised catering services in Switzerland for 200-400 people in different events and in 2014 she founded a charity, cooking4charity.org, where she also taught cooking classes with the goal to collect donations for the orphans around the world.

In 2015, following her passion for cooking, she moved from Switzerland to Paris, to study culinary art at the prestigious Ferrandi Paris school.  

 

She has joined our company in order to combine her extensive management experience with her passion. Let’s whish her the best of luck!

Welcome Connie!

Worldchefs Congresses have a long and rich history. The very first Worldchefs Congress took place in 1928 in Paris, France.

Now, 88 years later, this prestigious and family-like reunion of chefs combines a full-fledged exposition with a competition of 40 culinary talents from around the world and an international congress bringing together chefs from 78 countries.

What a success and evolution, the first congress had representatives from only 8 countries!

During the Worldchefs Congress 2014 having taken place in Stavanger, Norway, the national association representatives were asked to vote between Canada and Malaysia as destinations for Worldchefs Congress 2018. Malaysia was the winner and the ensuing Worldchefs Congress will be the 3^rd Asian congress for Worldchefs after Singapore in 1990, Kyoto, Japan in 2008 and Daejon, South Korea in 2012. 

For the vote that will take place in Thessaloniki, Greece in just over a month the competition was rude. 15 different proposals of worthy candidate cities were entered & 6 cities were invited to submit a bid while only 3 remained to be voted upon at this year’s congress:

Lyon, France

Worldchefs Congresses have taken place 3 times in Paris and once in Nice but never in Lyon

Bringing back Worldchefs to its roots and foundation this congress showcases French gastronomy and traditions.

Lyon is gourmet city par excellence for centuries, which is reputed throughout the world thanks to Chef Paul Bocuse (honorary member of the WACS), Lyon is home to more than 4000 restaurants, from its famous traditional eateries known as ‘bouchons’ to Michelin-starred.

The city is also a veritable laboratory of tastes and gastronomic concepts, from its traditional ‘Mères Lyonnaises’ (female chefs) to innovative and inspired young chefs. It offers a symphony of flavours and colours, including open-air market stalls, which fill the air with fragrances from the south of France, and Les Halles de Lyon Paul Bocuse – a permanent indoor market.

 

Saint Petersburg, Russia

No Worldchefs Congress has ever taken place in Russia.

With the support of the Russian Culinary Association, Saint Petersburg City Government, City Tourist Board and Saint Petersburg Convention Bureau the congress organized in the city of Saint Petersburg will showcase the Russian tradition of hospitality, Russian culinary traditions, themselves a blend of cultures and tastes from the whole of Russia.

Founded in 1703, the city has a rich history. For 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.

 

Sydney, Australia

Australia has hosted one other Worldchefs Congress, in Melbourne

The Australian Culinary Federation is focused on the future and on the education and development of young chefs. Hosting Worldchefs Congress in 2020 will give them the opportunity to showcase inspirational young talent and the programs they have developed.

International Convention Centre, Sydney is the centre-piece of Sydney’s revitalised Darling Harbour precinct. Featuring a striking contemporary design, leading technology, innovative food philosophy and multipurpose spaces,

ICC Sydney will cater for every requirement of the Worldchefs congress, exhibition and competition elements with exceptional grace and style. 

 

We can’t wait to find out which city will win this vote!

Read about the recipe and other Elle&Vire product on their website.

The brand-Chef and owner of the establishment “The Cake” in Kiev (Ukraine), Valeriy Sozanovskiy created a new recipe : the Kiev Cake.

This esthetic dessert is composed by a whipped white chocolate cognac ganache and a milk chocolate ganache, some praline cream and hazelnut praline. On the top of the log, you can find caramelized hazelnuts and almond dacquoise sponge.

Discover all the steps to realize this modern version of Kiev Cake :

Whipped White Chocolate Cognac Ganache

280g  Excellence Whipping Cream 35 % fat(1)

30g    Glucose

30g    Inverted sugar

300g  White chocolate

100g  Cocoa butter

200g  Excellence Whipping Cream 35 % fat(2)

60g    Cognac

Weigh the glucose and inverted sugar into a saucepan and add the 280 g of cream(1)  on the top.

Boil the cream and pour onto the melted white chocolate and cocoa butter.

Mix with a hand mixer, scrape the sides and add the cream(2) and cognac.

Leave in the fridge overnight and whip to a creamy texture the following day. Make sure to not over whip!!

When finishing, 250 g of each layer.

Milk Chocolate Whipped Ganache

120g   Excellence Whipping Cream 35 % fat(1)

12.5g  Glucose

12.5g  Inverted sugar

190g   Milk chocolate

12.5g  Cocoa butter

280g   Excellence Whipping Cream 35 % fat(2)

Weigh the glucose and inverted sugar into a saucepan and add the 280 g of cream(1)  on the top.

Boil the cream and pour onto the melted milk chocolate and cocoa butter.

Mix with a hand mixer, scrape the sides and add the cream(2)

Leave in the fridge overnight and whip to a creamy texture the following day. Make sure to not over whip!!

Praline 66% Cream

230g    Excellence Whipping Cream 35% fat

2g        Gelatine

352.7g Hazelnut praline 60 %

Boil the cream and add the gelatin. Pour onto the praline and mix with a hand mixer.

Hazelnut Praline 60%

132g Sugar

33g   Glucose

50g   Water

250g  Hazelnuts roasted at 150°C  for 20 minutes and cooled

 Caramelised hazelnuts

100g  Sugar

24g    Water

200g  Hazelnuts

10g    Butter

 Fleur de sel (as needed)

Cook the sugar and water to 116°C and add the roasted hazelnuts.

Stir with a spatula and continue on low heat to caramelise.

When desired colour is obtained add the butter and fleur de sel.

Spread onto a sheet of baking paper and separate. Cool and store in an air tight container.

Almond Dacquoise Sponge

185g   Almonds powder

110g   Icing sugar

85g     Flour

305g   Egg whites

215g   Sugar

Whip the egg whites and gradually add the sugar.

Whip to a shaving cream texture and fold in the sifted powders.

Spread onto one baking tray and bake at 180°C for 6-7 minutes.

 

To find more informations about the Chef Valeriy Sozanovskiy, follow this link  :   http://sozanovskiy.com/en/about

Follow the Chef on Facebook : https://www.facebook.com/sozanovskiy?fref=ts

For the first time Lyon Sirha Fair will host the Global Young Chefs Challenge Finals.

After 2 years of intense competition around the world, 7 semi-finals putting against each other the skills of 21 young chefs from 21 countries, the Global Young Chef Challenge Final will be taking place during Sirha Lyon 2017 on the 25th of January 2017

This competition will see the 8 finalists battling for the Hans Bueschkens Trophy including the host country representative from France.

The competitors will have to prepare and present a 3 course menu of 6 servings in the required timeframe – 3 hours.

The arena will consist of a 1,000 m2 area, fully-equipped with 8 professional Kitchens, a VIP lounge and a grand stand to welcome 100 spectators.

Sirha receives almost 200 000 professional visitors from 135 countries whereof 20 000 are chefs. Sirha is covered by 1000 journalists with 2 300 media-web down fall during that week and 6.4 million page views. It also hosts the world most prestigious individual cooking competition, the Bocuse d'Or.

Australia

Christopher Malone

Age : 20 Position : Sous Chef, Clarkes of North Beach, Perth Western Australia What is your culinary philosophy? My philosophy is to keep things fresh; produce, technique, pretty much everything. I like to select a couple ingredients and incorporate them as many ways as I can throughout the dish, keeping things light, elegant and balanced. It should taste as good as it looks. What does the Global Young Chef Challenge mean to you, as a chef? The Global Young Chef competition is amazing, it allows us as chefs to challenge ourselves at the highest level of competing. To me it means everything, to be able to not only represent my country but the Pacific Rim region is an incredible honor. I look forward to going over.

Singapore

Lynnette Tay Sock Hui Payuda

Age: 24 Position: Chef De Partie, Marina Mandarin Singapore, Singapore What is your culinary philosophy? Food is life; it is a momentum of souls traveling through time, it is history, it is present and it is future. It allows you to be yourself – we eat to memorize. What does the Global Young Chef Challenge mean to you, as a chef? Global Young Chef Challenge is an ultimate competition where all the best of the worl come and present out their dishes to exchange knowledge in cooking skills and introduce new cooking techniques in this modern world.

Germany

Karl Marianus von Hörsten

Age : 23 Position: Chef de Partie, Sra Bua by Tim Raue- Hotel Adlon Kempinski Berlin, Germany What is your culinary philosophy? Bring the best possible flavor of every own component on the plate! What does the Global Young Chef Challenge mean to you, as a chef? Now, I think I get a lot of experience and it is a great opportunity for me and for every other competitor.

USA

Victor Hugo Perez Ruiz

Age: 23 Position: Chef de partie, Pago Restaurant Group, Salt Lake City, USA   What is your culinary philosophy? Respect, local ingredients, well executed techniques and bold flavors. What does the Global Young Chef Challenge mean to you, as a chef? It means I get to interact with Chefs from around the world, who have excelled in this industry, which only pushes me to become better everyday.

United Arab Emirates

Rahil Azizbhai Rathod

Age: 24 Position: Demi-Chef de Partie, Radisson Blu Hotel Deira Creek, Dubai, United Arab Emirates What is your culinary philosophy? Clean flavors, Modern and showing respect to fresh ingredients and culture. What does the Global Young Chef Challenge mean to you, as a chef? Global Young Chef Challenge means a big step towards a bright future and I will do my very best to make it very successful.

Italy

Salvatore Canargiu

Age : 22 Position: Chef de Partie, La Parolina, Treviano, Italy What is your culinary philosophy? My rule in the kitchen is the respect for food, with the right techniques and exalting taste. What does the Global Young Chef Challenge mean to you, as a chef? Global Young Chef Challenge means a big step towards a bright future and I will do my very best to make it very successful.

Sweden

Eric Seger

Age : 23 Position: Chef de Partie, Restaurant Proviant, Stockholm, Sweden What is your culinary philosophy? I think that the most important detail about food nowadays, apart from great taste is that the healthy aspect for you and for the planet. I like to cook with more vegetables, and especially more and more organic food. What does the Global Young Chef Challenge mean to you, as a chef? First of all, it seem like a really fun competition and that means a lot for my experience, becauce to compete in cooking is one of the best things I know. It also means a lot because it´s another great oppertunity to meet great chefs from the rest of the world and learn from them. It will also allow me to show my skills for people.

France

Michael Tan

Age : 24 Position: Chef de Partie, Hotel Ritz Paris, France What is your culinary philosophy? I like respecting the seasons, using products of good quality and cooking sincerily. I always say to my teammates that they should “cook as you would cook for a loved one”. What does the Global Young Chef Challenge mean to you, as a chef? It is a great opportunity to discover the culinary philosophy of other countries and to measure my culinary abilities against the other competitors.

 

Our Partners : Duni, Figgjo, VanDrie, Valrhona, Electrolux Professional, Scottish Seafood, Sterling Halibut, Rougié, Wasabi-o, Nestlé Professional, Dilmah Tea, Segers, Hug, F.Dick Knives

Says Charles Carroll, President of Worldchefs, “We are very excited about this partnership and we believe this is the future. Sirha has an international reputation for hosting competitions such as the Bocuse d’Or culinary competition, and we believe this will give the young chefs that belong to Worldchefs even more exposure and experience.”

Global Young Chefs Challenge – The Hans Bueschkens Trophy :

The Global Young Chef Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers.

Until this edition, it was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition that involves over 50 national selections, 7 regional semi finals building up to the world finals held at the Worldchefs biennial World Congress.

The Global Chefs Challenge was first held in Kyoto, Japan in 2002 and continued throughout the years: Dublin, Ireland in 2004, Auckland, New Zealand in 2006, Dubai in 2008, Santiago, Chile in 2010, Daejong, Korea in 2012, Stavanger, Norway in 2014 and Thessaloniki, Greece in 2016.