YANGON, MYANMAR, APRIL 2017: Under the leadership of Myanmar World Chefs Without Borders Ambassador Chef Thurein Htun, WCWB chefs and the Myanmar Culinary Association (MCA) came together to launch A Taste of Peru, a series of events which kicked off on March 31, 2017 to raise funds for the flood victims in Peru.
The event saw people lining up in Sule Pagoda Park to try rich and delicious chicken and fish soup, created by a team of young chefs for the cause. Top-quality cookies donated by the Deaf Students Pastry School were also sold, with proceeds from both sales reaching 860 euro.
Chef Kaung Kyaing, U Soe Myint and SM Fish and Prawns were instrumental in getting donations of stock, poultry, fish and seafood for the first Taste of Peru event.
The food preparation kicked-off bright and early as young chefs gathered at 5am in the fish market to collect the 50 kg donation of fish before heading back to the kitchen for a full twelve hours of scaling, cutting, marinating and cooking before heading off to the park for the event which started at 5 pm.
MCA – WCWB Myanmar has more Taste of Peru aid projects in the pipeline, with a goal of raising more than 2500 euro by the final event scheduled for June 9, 2017.
Myanmar has a centuries old relationship to South America, including a similar food heritage. The MCA-WCWB team were enthusiastic in their desire to offer support to this nation in need.
A Taste of Peru Recipe:
1,5 pounds white fish, 1 inch thick
1,5 tsp salt
2 red bell pepper stemmed , seeded
6 cloves of garlic
1/2 tsp black pepper ground
1 tsp cumin ground
1/3 cup vinegar distilled
1/3 cup lemon juice
To glace with:
3 tbsp vegi oil
1 tbsp aji amarillo powder or paste or hot paprika
1/4 tsp turmeric ground
2 tsp salt
1 tsp black pepper ground
lemon wedges for serving
ABOUT World Chefs Without Borders
Worldchefs Without Borders (WCWB) is a global humanitarian aid initiative by The World Association of Chefs Societies (WORLDCHEFS).
Our mission is to support and mobilize our global chefs network to undertake initiatives providing education and resources to those in need and afflicted by natural disasters.
Our programs fit into four key focus areas. Through the Emergency Task Force chefs work with local rescue units, mobile kitchens and other local programmes. In the Relief Program, operated with logistical support of Electrolux and AIESEC, chefs assist victims and aid teams in disaster areas.
The Development Program allows chefs to assist with the establishment of training programs and infrastructure development. Chef Ambassadors coordinates events to grow awareness and / or raise funds for WCWB.
Worldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines.
WILLMENT LEONG, WCWB CHAIRMAN
KK YAU, WCWB EMERGENCY TASK FORCE TEAM
World Association of Chef's Societies Head Office : Paris 310 rue de la Tour, 94550 Chevilly-Larue, France Phone : +33 (0) 1 46 87 65 10