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Worldchefs Announces Partnership Agreement with Professional Yachting Association

Worldchefs has recently signed has recently signed an agreement with Professional Yachting Association (PYA) where PYA and WORLDCHEFS will each recognise the other as an Associate Member of their organisations.

 

PYA and WORLDCHEFS have jointly agreed a recognition reward programme (which includes a programme of training and examinations) that will make it possible for Cooks and Chefs working in the yachting sector to gain the Worldchefs/PYA Professional Culinary Certification Awards qualifications:

 

  • Worldchefs/PYA Certified Professional Chef / Chef de Partie (Yacht Chef Award Level 1)
  • Worldchefs/PYA Certified Sous Chef (Yacht Chef Award Level 2)
  • Worldchefs/PYA Certified Chef de Cuisine (Yacht Chef Award Level 3)

 

At each level the training will include the relevant Worldchefs criteria plus yachting-related criteria. The relevant Worldchefs standards are in conformity with the pertinent certification currently offered to land based Chefs and Cooks in the wider hospitality industry and educational institutes across the world.

 

The details and criteria of entry and evidence required for each level are available from the PYA with application form and fees.

However in brief the candidate will be asked to meet the Entry Requirements at each level and provide evidence of Technical Expertise, Professional Development and Professional Reputation. Training will be available if needed, and an assessment procedure will be required as part of the application process.

Build your CV and profile with a Worldchefs recognised certification – it is an easy process to apply, based on menu planning, guest’s profiles (cultural and dietary needs), recipes, recruitment, management, budgets… etc (as an example). The evidence will be required in the form of photos, references, recognised Food Safety qualifications, testimonials and yacht service.

 

 

Says Charles Carroll, Worldchefs President, “ Worldchefs is delighted to join forces with PYA and help to promote opportunities for Chefs and Cooks working in the yachting sector who seek international recognition for their professional skills, education and training.”

 

John Clancy – Education Director – Worldchefs shares, “This partnership will also contribute to the goal of both partners in raising and maintaining the highest culinary standards and training throughout the global yachting industry.’

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2016 Laureate Culinary Cup a Great Success

Universidad Interamericana de Panamá (UIP) was the grand stage for the 2016 Laureate Culinary Cup. From Turkey to Costa Rica, this year’s event featured teams from nine Laureate institutions across the world. The teams engaged in a heated competition, incorporating 5 obligatory ingredients into a four course menu that had to be highly sophisticated and also representative of their own culture and cuisine. The teams did not disappoint as the level of competition was the highest it has ever been in the last 5 years.

The competition was endorsed by the World Association of Chef’s Societies and judged by an international team of renowned chefs who evaluated the students’ kitchen performance as well as the visual appeal and taste of the finished dishes. The students were also required to describe the cultural significance of their creations and how these dishes represented their culinary heritage. The judging panel included:

Tasting Judges:

• Claudio Ferrer, World Association of Chef’s Societies Continental Director for the Americas and Caribbean Islands; Corporate Chef Electrolux Professional

• Euda Morales, Certified World Chef’s Judge, Guatemala

• Raul Vaquerizo, Regional Corporate Chef2Chef Central America and Caribbean Nestle Professional

Floor Judges:

• Bryan Frick, Corporate Executive Chef, Nestle, USA

• German Ghelfi, Executive Chef, Hilton Panama City, Panama

• Yuzrem Erzi Mohd Yunus, Chef Instructor at INTI International University, Penang Campus, Malaysia

The teams displayed their passion, creativity, and inspiration throughout the competition and selecting the winner was no easy task. After much deliberation and careful consideration, the judging panel announced that Anthony Rogowsky and Rosabel Ann Millet Hernandez were taking the 2016 Laureate Culinary Cup home to Kendall College in Chicago.

Anthony and Rosabel were cheered on by their fellow participants and faculty at the UIP campus and by the more than 6,000 students in 19 different Laureate institutions viewing the live broadcast of the event. Gold, silver, and bronze medals were also awarded to the teams based on the overall points that they earned. The medals and the Laureate Culinary Cup were presented at the award ceremony which was also broadcast through Laureate Live.

The first Laureate Culinary Cup was hosted by Kendall College in Chicago in 2011. Since then, it has featured teams from Laureate institutions with culinary degrees, not only competing against each other, but sharing their unique expertise, culinary vision, and cultural diversity. The teams stay in touch with each other years after the competition—which is a true testament to the importance of internationality. Congratulations to all participating teams and institutions. We look forward to the next Laureate Culinary Cup!

Visit LaureateLive.com to view the complete recording of the event.

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South Africa welcomes its 2nd Chef2Chef seminar with a special guest!

For more information please visit www.professional.electrolux.me

Electrolux Professional & WorldChefs were back in HTA School in Johannesburg for the second edition of Chef2Chef Seminar a part of Art&Science Come Together Alliance. Stephen Billingham WorldChefs Chef2Chef Ambassador & President of South African Chefs Association and HTA School of Culinary Art & Chef Silvano Costantini of Electrolux Professional were hosting Seminar on Chemistry of Smoking a topic very close to South African “heart”. Worldchefs President Charles Carroll was also present, what a treat!

During the workshop participants had a chance to learn the dynamics & chemical process behind the smoking of different types of food and got to try smoking using various technologies for hot and cold smoking. Chef Silvano of Electrolux was revealing some secrets of using a Smoker and how to get the best flavour while meeting the requirements of local cuisine.

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Chef2Chef Seminar on Food Cost in Dubai is successful

For more information please visit www.professional.electrolux.me

Electrolux Professional & WorldChefs have welcomed Chefs from United Arab Emirates to yet another Chef2Chef Seminar part of Art&Science Come Together Alliance in ICCA International centre of Culinary Arts in Dubai. Hosted by Andy Cuthbert WorldChefs Che2Chef Ambassador & Chairman of the upcoming WorldChefs Congress in Thessaloniki in September & by Electrolux's Chef Silvano Costantini who selected the topic based on industry's request to learn more on how to better manage food cost.

The workshop was dedicated to mastering the use of cooking technology to lower food cost & control the profitability of catering operations. Participating chefs were actively involved in the Seminar and all agreed that food cost topic is very relevant to the business dynamics that we find ourselves in not only in Dubai but around the world. During the Art&Science Seminar we looked into managing food cost and still produce fantastic food making it easier for chefs using cooking techniques and more importantly cooking equipment that is energy efficient, helps to reduce cost, production time and increase productivity.

 

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World of Coffee Dublin – The very first Ambassadors Club Members Announced

 

In 2015, SCAE Ireland launched the Ambassador’s Club, an exciting and innovative new programme whereby approximately 30 of the best cafes, restaurants, hotels and bars serving speciality coffee in Dublin would be chosen as finalists and supported through a detailed range of training and marketing initiatives.

The vision was to establish Dublin as one of the world’s greatest coffee destinations in time for the World of Coffee event this coming June and to create a lasting legacy that would benefit the city long beyond the staging of World of Coffee.

 

The standard of entrants proved extremely high and the eagerly anticipated finalists have been announced. They are:

 

Keoghs Cafe

TWOBEANS Speciality Coffee Bar

River Café

Fallon & Byrne

Irish Whiskey Museum

O'Connells in Donnybrook

O'Callaghan Stephens Green Hotel

Oxmantown

Coffeeangel

Chapter One

Café Tri Via

Fresca Restaurant (Formerly known as Pasta Fresca)

KC Peaches

Bewleys

Kaph

Blu Apple

Delisle Taverns Ltd(Brannigans)

Bewley’s at Arnotts

Grove Road

HMSHost Dublin Airport

Joe's Coffee

Metro Cafes Ltd

Morrison Hotel

Science Gallery Cafe

Fitzwilliam Hotel

Silverskin Coffee Roasters

Kay's Kitchen

VICE COFFEE INC

Tamp & Stitch

Butlers Chocolate Café

 

 

With support from Dublin Town, the process started in May 2015 when hospitality operators across the city were invited to apply to become a World of Coffee Ambassador and help to inspire coffee excellence. Nearly 60 outlets applied and the thorough auditing process began late last year. The process involved off-site training days, a one-to-one on-site training session along with three on-site audits completed by Jon Skinner, Independent Barista Trainer .

 

The commitment and passion of the hotels, restaurants, bars and cafes that make up our Ambassadors is guaranteeing that Dublin will resonate as a quality coffee destination not to be rivalled with.  This highlights the trend across the foodservice sector for the need to improve the quality of an establishment’s coffee offering.

 

According to Paul Stack; We wanted to create a programme which could take energy from SCAE’s World of Coffee and leave a positive legacy behind when the event rolls out of town, on to the next European city. The Ambassadors’ Club ensures Speciality Coffee standards of coffee preparation and service are embedded in the businesses involved, enjoyed by the thousands of visitors and lead the way as a benchmark for excellent coffee service in Dublin. We are really delighted with our final Ambassadors Club and we wish them future good luck in their businesses.”

 

According to auditor Jon Skinner; “The first time the Ambassadors Club was explained to me it seemed like a great idea. However, I would never have believed how much commitment the people involved would give it. The standard in the first round was high, however as the second round and then finally the third rounds were completed the standards just kept improving. It goes without saying that the outlets have invested heavily in the Ambassadors Club, and there have been three new Espresso machines, five new grinders and changes in their roasters.

I consider myself very privileged to have been involved and to have met so many committed individuals, it has been a pleasure”.

 

The finalists will now be promoted on the World of Coffee 2016 website, mobile app and promotional material which will showcase some of Dublin’s best coffee locations. Dublin Town will also be supporting each of the establishment’s achievement by publishing window decals to showcase their accomplishment in completing the programme. The successful Ambassadors will be publicised to all World of Coffee visitors and also circulated in Ireland through media partners. 

 

According to Richard Guiney CEO of Dublin Town; “The coffee scene in Dublin is growing in popularity and now that 30 businesses being internationally certified for their barista skills it’s only going to get better. I’m proud to see that more than half of those certified are DublinTown members.  The city continues to evolve and change with the times, and as the demand for coffee increases the quality of coffee outlets follows suit. DublinTown is working with its members through the Unique to Dublin programme, which supports independent retailers such as coffee houses that can only be found in the city centre. It’s great to see members like Blu Apple O’Connell St., Joe’s coffee at Arnotts, Kaph Drury St.  and Pasta Fresca Chatham St being recognised for their barista skills and coffee brews with an international certificate as part of this year’s World of Coffee event.”

 

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International Impact at THAIFEX-World of Food Asia 2016

Asia’s most comprehensive food and beverage show with the largest display of products and services from around the world

(L-R) Mr Isara Vongkusolkit, Chairman of The Thai Chamber of Commerce; Mrs Malee Choklumlerd, Director General, the Department of International Trade Promotion; Mrs Apiradi Tantraporn, Minister of Commerce; Dr Somkid Jatusripitak, Deputy Prime Minister; Mr Sompol Kiatphaibool, Advisor to the Minister of Commerce; Miss Chutima Bunyapraphasara, Permanent Secretary of Ministry of Commerce; Mr Michael Dreyer, Managing Director and Vice President, Asia Pacific, Koelnmesse Pte Ltd and Ambassador Peter Prügel, Embassy of the Federal Republic of Germany.

 

(Bangkok, 25 May, 2016) – THAIFEX-World of Food Asia 2016, Asia’s leading food and beverage show, opened its doors today to welcome food and beverage industry professionals from all over the world at IMPACT Exhibition and Convention Centre.

 

Organised by the world’s biggest trade fair organiser Koelnmesse Pte Ltd in partnership with the Department of International Trade Promotion (DITP) and The Thai Chamber of Commerce (TCC), the 13th edition of THAIFEX-World of Food Asia showcases a truly international selection of exhibitors, innovative products, celebrity baristas and aspiring chefs, as well as the latest food and beverage trends.

 

The opening ceremony was graced by Guest-of-Honour Dr Somkid Jatusripitak, Thailand’s Deputy Prime Minister.

 

A Global Approach

 

Over the past 12 years, THAIFEX-World of Food Asia has grown from strength to strength. 2016 marks the highest number of exhibitors to date with the participation of 1,919 exhibitors from 40 countries. International participation has also seen a boost with a 18% growth from 2015 to 955 foreign companies, reaching an equal proportion of international and local exhibitors. Adding to this positive growth and making their show debut are new exhibitor country groups like Cambodia, Chile, India, Indonesia, Norway.

 

The 2016 edition is THAIFEX-World of Food Asia’s most impactful one yet, expanding across the road to occupy a total of seven halls. This year’s record-breaking 80,000 sqm of exhibition space, up by 10,000 sqm, is a reflection of the growing international success and popularity of THAIFEX-World of Food Asia. Expecting 38,000 trade visitors this year, an 8% growth from 2015, THAIFEX-World of Food Asia promises to be the ideal platform for regional and international food importers and exporters to connect with trade visitors from Asia and worldwide.

 

Mr Michael Dreyer, Managing Director and Vice President, Asia Pacific, Koelnmesse Pte Ltd said, “This year’s show is our most impactful one yet. A larger exhibition space accommodates for the largest gathering of international and local exhibitors we have ever seen. This is another affirmation from the industry that THAIFEX-World of Food Asia maintains its position as the global player in the food and beverage industry by connecting Asia to the world. This also confirms that Thailand is the ideal hub for the food and beverage industry and the perfect home to THAIFEX-World of Food Asia.”

 

THAIFEX-World of Food Asia 2016 is proud to welcome Germany as its 4th official Partner Country. Organised by the German Federal Ministry of Food and Agriculture, this collaboration enables Germany to promote an array of outstanding specialities unique to Germany.

 

“This year‘s Partner Country is significant to Koelnmesse, which is headquartered in Germany. We are thrilled to see that Germany has increased its pavilion size in order to accommodate and showcase a plethora of innovative German products including the famed WHAPOW’s frozen superfood purees, Wolf’s meat-free vegetarian sausages made from egg white and Zoller-Hof artisanal craft beer,“ he added.

 

Commerce Minister Mrs Apiradi Tantraporn said the food industry is one of Thailand‘s high-potential industries. She said, “With a robust agricultural base, the country has abundant agricultural produce that is turned into raw material in the food industry, which brings in major income for more than 10 million people in farming households and rural communities. With modern technology, the food industry helps increase the value of agricultural produce.”

 

She added, “Thailand exports food products to more than 200 countries. Thai foods are among the world’s top five exported foods – rice, processed chicken, canned and processed seafood, frozen and processed prawns, and seasoning. The value of food products and processed agricultural products reaches more than 800 billion baht per year. The industry has not only strengthened Thailand’s food stability but has also enabled the country to become the food production base in the ASEAN region.”

 

“The state’s policy to make Thailand the Kitchen of the World and the ASEAN leader in food production as well as expanding investment channels in the world market will help steer the country’s food industry to sustainable growth. The Department of International Trade Promotion will move forward in pushing exports of Thai food products, including the food service businesses, so that they enjoy continuous growth in the world market,” she elaborated.

 

“THAIFEX – World of Food Asia, organized by the Department of International Trade Promotion of the Ministry of Commerce in alliance with the private sector, The Thai Chamber of Commerce and Koelnmesse of Germany, plays a significant role in helping to create venues and trade opportunities for Thai food operators, which is an important strategy in pushing and developing trade expansion in new potential markets. The move also promotes Thailand’s competitiveness and expands export markets in line with government policies. Thai products have been widely accepted by the world community, especially our food products that make up the world’s top five exported foods,” the Minister of Commerce said.

 

Mr Isara Vongkusolkit, Chairman, The Thai Chamber of Commerce said, “THAIFEX-World of Food Asia 2016 has been a success due to the continued trilateral cooperation between the Department of International Trade Promotion, Koelnmesse Pte Ltd and The Thai Chamber of Commerce. As a private business chamber, we believe it is essential to support the great efforts of the government on such a worldly event, which in turn helps to boost Thailand’s economy. This year, we see participants come to Thailand from all types of food industries, including upstream, midstream and downstream. The show is the optimal platform for these participants to showcase food services, technologies, standards and innovations.”

 

Culinary Showdowns

 

Asia’s largest chef competition is back and breaking record, exceeding last year’s entries with 1,046 aspiring chefs from 11 countries. This year, Thailand Ultimate Chef Challenge, organised by Thailand Culinary Academy, World Association of Chef’s Societies (WACS) and Koelnmesse, introduces a new category ‘Bakery & Pastry Challenge’ to its existing 22 classes. A panel of 30 internationally-acclaimed chefs including 26 WACS approved judges, will critique the aspiring chefs based on a number of criteria.

 

Hosted by ASEAN Coffee Federation, Singapore Coffee Association, Barista Association of Thailand and Koelnmesse, this year’s highly anticipated interactive Celebrity Coffee Bar, presented under the World of Coffee & Tea, brings together 16 of the world’s best baristas and judges, including three world barista champions with the likes of Japan’s Hidenori Izaki (World Barista Champion 2014), Greece’s Stefanos Domatiotis (World Brewers Cup Champion 2014) and George Koustoumpardis (World Coffee in Good Spirits Champion 2015). These celebrity baristas will go head-to-head as they perform their skills in a series of LIVE and on-demand demonstrations and workshops.

 

The biggest gathering of the coffee & tea industry in Thailand also features two world barista champions, Stefanos Domatiotis and George Koustoumpardis, who are part of Ninety Plus Coffee’s taste-maker programme. They will be using Ninety Plus Coffee for the first time at THAIFEX-World of Food Asia; one of the world’s most expensive brews retailing at US$100 per cup.

In addition, visitors can gain valuable knowledge and insights from industry insiders from True Artisan Cafe by La Marzocco and Boncafe Training Sessions. Creativity will be heightened at the annual CTI Latte Art Duel as it returns for another exciting competition.

 

Global Connectivity At Its Best

 

THAIFEX-World of Food Asia 2016 is the mecca for business opportunities and networking sessions in the food and beverage industry. It provides a platform for business matching and educational seminars through World of Food Safety Conferences and the Asian Food Franchising Forum. These informative programmes feature world-class professionals and experts who will share the latest food-related innovations and trends on Food Safety and Franchising. Over 100 CEOs and top management from global corporations like Cargill Meats (Thailand), McDonald’s, Sakae, General Mills, and Tesco will present key research and case studies.

 

Epicentre For World Food Trends

 

THAIFEX-World of Food Asia is at the forefront of innovation when it comes to trends and products. In partnership with Innova Market Insights, the event’s official knowledge partner, THAIFEX-World of Food Asia prides itself on identifying industry trends through THAIFEX Trend Zone and Trend Topics.

 

The Trend Zone will focus on hot topic issues driving the food and beverage industry. It includes ‘clean label’, ‘free-from movements’ and the ‘flexitarian effect’. This display area provides trade visitors with informative booklets on top consumer trends and important insights on new product developments. INNOVA Market Insights representatives will be on-hand to answer queries.

 

To make show navigation easier, THAIFEX-World of Food Asia has not only finely segmented the fairground into 14 segments to clearly demarcate product zoning, but have also identified exhibitors via Trend Topics. These include industry trends which have strong representation in segments like Halal, Health & Functional Foods, Private Label and Ingredients. Of the 11 trend topics, 80% are new to THAIFEX-World of Food Asia, such as Finger Food, Franchise, Gluten-Free, Ingredients, Kosher, Private Label, Vegan and Vegetarian. The show also sees a growing number of companies in new emerging trends like Halal with 466 exhibitors, Health & Functional Food with 293 and Private Label with 286. New trends observed also include Gluten Free with 41 exhibitors and Vegan with 60.

 

With the growing consumer awareness of health and the environment, the Organic Supermarket will debut to showcase an array of the latest organic food products. In fact, this year the show will feature 169 products with the Organic label. In addition, visitors can also look out for quirky interesting innovative products at THAIFEX-World of Food Asia 2016 including a new gadget that allows one to fill beer from the bottom-up, instant ramen noodles packed with Malaysian flavours like Penang’s famous Assam Laksa and a unique twist on Asia’s classic dumplings.

Raising The Roof For Sustainability

 

THAIFEX-World of Food Asia looks at different ways to adopt a more sustainable approach to running Asia’s leading food and beverage show.

 

Another initiative in partnership with Tetra Pak is the recycling of Tetra Pak-sponsored water cartons, which will be distributed throughout the event. THAIFEX-World of Food Asia will educate and encourage visitors to fold the water cartons for recycling. These water cartons will be collected from THAIFEX-World of Food Asia and be turned into roofing sheets to provide emergency shelter for those in need. This is one of the ways that the show is giving back to the community to show their appreciation to host country, Thailand, who have supported and contributed to the success of THAIFEX-World of Food Asia over the past 12 years.

Koelnmesse – Global Competence in Food: Koelnmesse is the leading trade fair organizer in the food industry and related sectors. Trade fairs such as the Anuga, the International Sweets & Biscuits Fair (ISM) and Anuga Food Tec are established world leaders. Koelnmesse not only organizes food trade fairs in Cologne, Germany, but also in further growth markets around the globe, in Brazil, in China, in India, in Japan, in Thailand, in Turkey and in the United Arab Emirates. These global activities enable us to offer our customers a network of events, which in turn grant access to different markets and thus create a basis for sustainable and stable international business.

The Department of International Trade Promotion (DITP): The Department of International Trade Promotion (DITP) has the following duties and responsibilities:

  • Strengthen traditional export markets and expand new markets.
  • Promote and enhance Trade in Service Sector.
  • Cultivate new exporters in regional areas.
  • Promote and develop International Trade Mart.
  • Internationalization of Thai companies by encouraging outward business investment and brands creation.
  • Product development and enhance value creation.
  • Maximize the utilization of trade negotiations and free trade agreements (FTAs).

The Thai Chamber of Commerce (TCC): The Thai Chamber of Commerce plays a proactive role in representing the interests of the local Thai business community.

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AT .Mosphere, Dubai: Reach for the sky

Read more about inspirational destinations from Elle&Vire Professional website.

Situated at a height of 442 metres At.mosphere, the Highest Restaurant from Ground Level, is an exclusive fine dining restaurant and lounge, located on Level 122 of Burj Khalifa, the world’s tallest building. The restaurant and lounge offer unparalleled views over the Persian Gulf and Dubai city centre. The third addition to Emaar Hospitality Group’s portfolio of independent ‘Lifestyle Dining’ outlets provides visitors with a special restaurant and lounge section. The menu boasts refined dishes inspired by French gastronomy. Leading the culinary brigade at the world’s highest restaurant, French national, Jerome Lagarde, has over 20 years’ international experience in acclaimed Michelin-starred restaurants and dining destinations on three continents.

Picture credit: At.Mosphere

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High flying anniversary with Figgjo for Dinner in the Sky

Dinner in the Sky in Brussels chose Figgjo for their ten year anniversary celebration. Ten Michelin chefs served delicious dishes on ten high-flying cranes at the famous Atomium landmark in the EU capital.

Mountain View

 

 

For Figgjo – which is celebrating the company’s 75th anniversary this year – the task was to supply custom decorated plates from the Figgjo Base series to this fresh, youthful celebration. The event took place in the first week of June, and was a gastronomic experience for a total of 220 guests divided between ten tables hanging from ten cranes. “It was a unique and special experience to sit at a table hanging 50 metres up in the air, a tablecloth covered with blue sky and clouds, and to eat from our very own gold-decorated plates with gold cutlery,” says incoming CEO Anne Kristine Rugland.

Mountain View

 

Mountain View

Export manager Helene Seglem and Rugland also attended the Dinner in the Sky anniversary event – and experienced the concept that offers dinners served high in the air and which over ten years has spread to 55 major cities across the world. “It was extra fun that they took the celebration to new heights with ten tables up in the air, where ten chefs – all awarded Michelin stars – prepared the food.” The anniversary was celebrated over five days.

 

Mountain View

During the first week of June there were three daily services, with a lunch and two dinner courses per day/evening. “Together with Debecker, Figgjo’s distributor in Belgium, Figgjo also supplied plates to Dinner in the Sky last year. The fact that we were once again chosen as a supplier, confirms that Figgjo is regarded as a strong brand and supplies custom decor solutions that fit the concept. We are proud to be a part of this high-flying culinary experience,” says Helene Seglem.

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Obituary for Konrad Spinell and his Wife Monika

It is with both sadness and dismay we bid farewell to our long-standing managing Director, and honorary member of the Konrad Spinell and his wife, Monika, were torn by a tragic accident suddenly, unexpectedly and much too early in life. 
 
Konrad spinel has influenced many through the years with commitment and passion to the SKV. His tireless dedication to the promotion of the cooking profession and cooking education, the social and economic anchor of our Association in South Tyrol and international in the world Federation of culinary associations. 
 
We lose with him not only an outstanding personality but also a friend, at his side as a great support always to his beloved wife, Monika. 
Our sympathy goes out to the daughters of Sandra and Iris and family members. 
 
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Chef Li Shuangqi Appointed Worldchefs Ambassador Mentor

Chef Li Shuangqi was appointed Young Chefs Ambassador Mentor by World Association of Chefs Societies a few days ago. Chef Li Shuangqi is World Association of Chefs Societies endorsed judge, senior technician of western cuisine, senior technician of Chinese cuisine and a public nutritionist. He also acts as the professor of International Technical Exchanges Center and the national-level judge and member of China Cuisine Association.

He won the First-rate prize of Russia Cuisine Competition in 2006 and the Gold medal of the 2013 American Cooking Competition in China. In 2014 , Mr. Li was awarded the First-rate prize of the Shanghai Young Teachers Teaching Competition. Besides, Li Shuangqi is the chief editor for such books as Basic Western Food& Kitchen: National Projecting Teaching Materials, Western Cooking Technician Tutorial Series: Teaching Materials for National Vocational Qualifications Training and Catering Operation and Service Quality Management.

He has been appointed supervisor of many cooperation projects between colleges and enterprises. It is safe to say, Li Shuangqi is one of the best young teachers of culinary vocational education.

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