worldchefs magazine issue 11

WORLDCHEFSOFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIESIssue 11

Anno 2014September - December

News100 Member Countries!

SpotlightWorldchefs Congress 2014

FocusWine and Dine, the Luxe Way

In&Out Edible Buffets with Otto Weibel

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4 WORLDCHEFS MAGAZINE

WITH GROWTH COMES CHANGEWORLDCHEFS MAGAZINECOVER PHOTOGLOBAL CHEFS CHALLENGESCOTT RYAN – USA

PUBLISHERWORLDCHEFSWORLDCHEFS310 RUE DE LA TOURCENTRA 27894576 RUNGIS CEDEX FRANCET: +33(0)1 46 87 65 10E: [email protected]

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CREATIVE DIRECTOR & DESIGNTOMAS BOLLI [email protected]

DO YOU WISH TO ADVERTISE OR PUBLISH ARTICLES IN THE MAGAZINE SALES IN CHARGEZOJA [email protected]

EXECUTIVE COMMITTEEPRESIDENT GISSUR GUDMUNDSSONVICE-PRESIDENTCHARLES M. CARROLL SECRETARY GENERALHELGI EINARSSONTREASURERNORBERT SCHMIDIGER

BOARD MEMBERSDR. BILL GALLAGHERHONORARY LIFE PRESIDENT

FERDINAND E. METZPAST PRESIDENT

CLAUDIO FERRERCONTINENTAL DIRECTOR AMERICAS

THOMAS GUGLER CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

MURRAY DICK CONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHENCONTINENTAL DIRECTOR ASIA

DRAGAN UNICCONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBECCONTINENTAL DIRECTOR EUROPE CENTRAL

DOMENICO MAGGICONTINENTAL DIRECTOR EUROPE SOUTH

DEAR FRIENDS AROUND THE WORLD,

First of all, thank you for the great times at the Worldchefs Congress in Stavanger. I hope you all had the opportunity to enjoy the hospitality of the Norwegian Chefs Association, as they invested many hours and passion in the food preparation and social programmes. As a Chef I take my toque down for my friends from Norway and the Nordic region. At the same time, we hope you enjoyed the seminars and speakers who made great presentations at the Congress. We truly look forward to seeing you all again at our Congress in Greece in 2016.

Nevertheless, having had so many events happening within our association over the last period, I woke up one morning realizing that yesterday was different from today. Still, by looking around me and seeing all the results achieved by joint efforts, I can assure you we are moving forward.

Although decisions and progress come along with daily challenges, we always tend to take them as positive steps forward. With that in mind, I am glad to tell you the decision to use Worldchefs as the global identity has brought our Association fast forward, but also bringing new challenges along. One of them in the pipeline, which will take place this November in Luxembourg during the Culinary World Cup is digital judging. I am sure this exciting launch will be a part of an ongoing development of culinary competitions worldwide. The brand new compilation of competition rules created by Worldchefs Culinary Competition Committee will certainly play an important part as we move forward.

Speaking of development, I trust we are all aware about the significance of education in any aspect and moment of our lives. Having that on mind, the 2014 International Chefs Day theme “Pass it On” has been created with an aim to encourage knowledge exchange, and at the same time provide our members with an unlimited platform to work on - pass on their skills, knowledge and ideas, set them free and perpetuate its further growth. As we move forward, let us also take time to look behind sometimes and learn from our experience, so the journey forward leads us to a prosperous destination. This way, our challenges will become manageable enough for us to handle them.

Let’s step forward and deal with challenges ahead. It is also important to make sure we are all on board, ready to still enjoy the ride. I can tell you the world is on the verge of a big change, so make sure you buckle up!

Gissur GudmundssonWorldchefs President

GISSUR GUDMUNDSSON WORLDCHEFS – PRESIDENT

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CONTENTS

44

14

YAU KOK KHEONGMALAYSIA

We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not the official view of the Worldchefs.

If you wish to express your point of view please contact us at: [email protected]

CONTRIBUTORS TO THIS ISSUE: Otto Weibel - Singapore

Bridget Grunner - South Africa

Yau Kok Kheong - Malaysia

Chris Sandford - Ireland

Michael Baskette - USA

SPECIAL THANKS TO:

22

26

04 WORLDCHEFS PRESIDENT ADDRESS

WORLDCHEFS AND YOU

08 WORLDCHEFS NEWS

12 NEW STRONG PARTNERSHIP

14 BEEFING IT UP

16 WORLDCHEFS CONGRESS 2014

22 GLOBAL CHEFS CHALLENGE

24 HANS BUESCHKENS

GLOBAL YOUNG CHEFS CHALLENGE

26 GLOBAL PASTRY CHEFS CHALLENGE

28 OPEN YOUR MINDS

30 YOUNG CHEFS ARE OUR FUTURE

32 WHO’S GOING TO SAVE OUR PLANER

34 A NEW PASTRY WORLD

36 POWER TO THE WOMEN

38 EDUCATION TALK

39 CALL AGAINST HUNGER

COUNTRY FOCUS

48 8 THINGS YOU SHOULD

KNOW ABOUT LUXEMBOURG

50 WINE AND DINE, THE LUXE WAY

IN&OUT OF THE KITCHEN

41 IN&OUT OF THE KITCHEN NEWS

44 END YOUR PERFECT MEAL WITH A PERFECT FLOURISH

46 DEMYSTIFYING WASABI

52 IT’S NOT JUST ABOUT GOOD LOOKS

53 MANUFACTURING, LED BY DESIGN,

QUALITY AND SERVICE

54 RAISING CHANCES

56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS

58 WORLDCHEFS EVENTS CALENDAR

OTTO WEIBELSINGAPORE

Nestlé Professional Electrolux Professional Dick KnivesFIggjoCustom CulinaryDilmahHugSterlingSDI Scottish SeafoodFonterra

ValrhonaAAcoIMI LuzernMyNewsDeskSegersVanDrieGroup WASABI-O Norwegian Chefs Association

48


WORLDCHEFS YOU&

WHO ARE WE?Worldchefs is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first Congress, there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of Worldchefs. Today, this global body has 100 official chefs associations as members that represent over 10 million professional chefs worldwide. The bi-annual Congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 86-year history.

COMPETITIONSEndorsing competitions of different scopes worldwide, and organising its own: Global Chefs, Hans Bueschkens Global Young Chefs Challenge and Global Pastry Chefs Challenges. These global events are held over a 2-year period with 7 semi-finals in 7 different world regions, while the Global Finals take place at Worldchefs bi-annual Congress.

EDUCATION Running educational programme that include the Global Culinary Certification Programme, Recognition of Quality Culinary Education (schools), Train the Trainer and Judging Seminars among others.

YOUNG CHEFS DEVELOPMENT Giving young professionals a voice and platform to be heard in the culinary industry around the world.

SUSTAINABILITY Promoting, launching and supporting sustainable projects for a better and healthier future through the Feed the Planet initiative.

HUMANITARIANCarrying out different humanitarian activities under the leadership of the global chefs network World Chefs Without Borders.

WORLDCHEFS WOMEN LEADERSHIP FORUMIncreasing visibility of female chefs in the culinary industry worldwide, providing them support, mentorship and supporting their future career development.

INTERNATIONAL CHEFS’ DAYCelebrating October 20 as a global date of all chefs around the world, paying tribute to the profession and contributing to the community based on a theme.

“WORLDCHEFS – The Global Authority on Food”

MISSION STATEMENTWorldchefs is a non-political professional organization, dedicated to maintaining and improving culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

FOLLOW US ON SOCIAL MEDIA ...

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WORLDASSOCIATIONOF CHEFSSOCIETIES


WORLDCHEFS – NEWS

WORLDCHEFS NEWSWORLDCHEFS SIGNS THE UN ZERO HUNGER DECLARATION On 31 August 2014, on behalf of World Association of Chefs Societies, President Gissur Gudmundsson and Education Committee Chairman John Clancy signed the UN Zero Hunger Declaration. This reinforces Worldchefs’ efforts to Feed the Planet and contribute to a more nutritionally balanced world and healthier future.

With the UN Secretary General’s letter of encouragement to Worldchefs members, which was shared during the Congress in Norway, Worldchefs is more than honoured to take the next step and answer UN’s action call to eradicate hunger in our lifetime. As the global voice of the culinary industry, Worldchefs will continue teaming up its efforts to achieve that goal. We will raise awareness on food safety and food waste and create proper tools for Chefs and food professionals so they can continue to take up the challenge!

WORLDCHEFS REACHES 100! Thirteen National Chefs Associations have recently joined the growing Worldchefs family, making it to 100 members in total! The names of the recent member countries were announced at the Worldchefs Congress. Together, they will show their uniqueness, while joining forces globally to raise the profile of the profession.

National Chefs Association from the following countries are now officially full Worldchefs members: Liberia, Morocco, Palestine, Qatar, Lebanon, Tunisia, Jordan, Cambodia, Latvia, Kyrgyzstan, Cook Island, Jamaica and Togo.

Congratulations, and we look forward to a great partnership!

EXPOGAST: THE WORLDCHEFS “STREET OF NATIONS” RETURNS!

Are you going to the EXPOGAST in Luxembourg 22-26 November? Worldchefs will host a spacious, centrally positioned and fully equipped exhibition area named “Street of Nations”. We are looking for partners who want to promote their best of the best in tourism, investment, education, events organization, and of course - gastronomy!

All those interested in being a part of the Worldchefs Street of Nations in Luxembourg should contact: [email protected]

CONGRATULATIONS TO THE WORLDCHEFS HONORARY LIFE MEMBERS! Worldchefs announced the recipients of the Worldchefs Honorary Life Membership award at the Worldchef Congress. This prestigious honor was presented to those who have shown commitment and contributed extensively to Worldchefs over the years. The Worldchefs Honorary Life Membership award may only be given to a single person from each Worldchefs National Chefs Association, making this personal achievement an even greater honor. To date, only 100 persons in the world out of a total of 10 million members have had the honor and right to be called an Honorary Life Member of Worldchefs.

Worldchefs would like to congratulate to the following individuals: Arnold Tanzer (South Africa), Fausto Airoldi (Portugal), Gert Klotzke (Sweden), Glenn Austin (Australia), John Sloane (Macau), Manfred Mullers (South Africa), Neil Thomson (Scotland) and Srecko Koklic (Slovenia).

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WORLDCHEFS – NEWS

MALAYSIA, BAGUS! Malaysia and Canada have been in a intense competition in their bid to host the Worldchefs Congress 2018. It was a close fight, and it certainly was not an easy decision for the Worldchefs delegates who had to do the voting! When the results were announced, Malaysia was finally elected to host the Worldchefs Congress in 2018. With its tropical weather, the Chef Association of Malaysia promised a warm welcome and a full immersion into the charms of the country that is ‘Truly Asia’. Says President Chern, “We did not expect to win and we are very encouraged and humbled by the support and trust given.”

At this year’s Congress, Worldchefs Education Committee had a special honor to give out the Worldchefs Global Certificates to those whose skills, experience and knowledge have been proven by years of working experience and exceptional results obtained within the industry, which now became officially and internationally acknowledged by the World Association of Chefs Societies.

Chefs who were at the spot to receive the honor were:

Tarek Ibrahim (Dubai), Tony Khoo (Singapore), Daniel Ayton (UK), and Stafford Decambra (USA). The Worldchefs Global Certificates were handed out by Education Committee Chairman John Clancy and Worldchefs Advisor Michael Baskette.

PROFESSIONAL RECOGNITION

On September 9 Worldchefs was proud to welcome Nestlé Professional as a sponsor on board. This landmark partnership evolved as a result of the mutual vision shared by Worldchefs and Nestle Professional to promote the Chefs profession and invest in its future development, by providing support to Young Chefs in Worldchefs.

The primary objective of the partnership is to educate young chefs around the world in nutrition and equip them with basic culinary skills and industry knowledge required to excel in their profession. Through joint workshops, international competitions and dynamic exchange platforms, the Worldchefs and Nestle Professional alliance aims to inspire and motivate young chefs and increase interaction between international peers and key opinion leaders from the industry.

“Whilst the lack of appropriately skilled and motivated chefs is one of the biggest challenges the hospitality industry is facing at the moment, the increase in youth unemployment will continue to impact the economy unless we address this deficit”, said Rochelle Schaetzl, Business Capability Development manager, for Nestlé Professional. “Through this partnership with Worldchefs, Nestle Professional will leverage more than 100 years of expertise in nutrition, food processing and food handling and our global presence to create educational tools and exchange platforms that will not only address the skills shortage, but also provide young chefs with opportunities to gain experience, showcase their talent and ultimate further their careers and the profession. We are delighted that Worldchefs will be our partner on this journey”.

“The young chefs are our future and a very integral part of Worldchefs. I am excited about this partnership and assured it will bring in outstanding opportunities and meaningful projects to those whom the baton will be passed onto”, added Gissur Gudmundsson Worldchefs President.

LANDMARK PARTNERSHIP SIGNED WITH NESTLE PROFESSIONAL


WORLDCHEFS – NEWS

WHAT’S THE THEME FOR INTERNATIONAL CHEFS DAY 2014? IT’S SIMPLE: PASS IT ON!

In the spirit of what this date represents, International Chefs Day 2014 honours an-other very important point that is crucial for the sustainable growth of the profession and the entire planet: knowledge exchange. Knowing what a significant influence education has throughout our lives and what impact Chefs have in today’s world, it is equally important to learn and teach others. Driven by sustainable changes, Worldchefs encourages all Chefs to pass on their know-hows, capabilities and ideas. Embrace creativity, be unique, and inspire others to embark on this dynamic educational journey, where everyone is invited to join!

“Go to schools and pass on your knowledge, work with humanitarian aids on a local level, visit hospitals, orphanages ... Once you hang your Chefs jacket think about a difference you made. Ultimately, PASS ON the story to us! “

PASS IT ON!

INTERNATIONALChefs DayPASS IT ON! – OCTOBER 20TH 2014

JUDGING NEWS The Worldchefs Culinary Competition Committee recently revealed an up-to-date and all-in-one Culinary Competition Rulebook, which will soon be available in hard copy. These include: Team rules; Vegetable, Bread and Ice Carving rules; Pastry rules; Global Chefs Challenges rules; rules for Disabled Chefs Competitions; Hygiene rules; Code of Conduct and Guidelines on how to go onto another judging level.

Another exciting news is the introduction of digital judging, which will be put to use during the 2014 World Culinary Cup in Luxembourg, 22-27 November. Be prepared to move a few steps ahead!

The World Chefs Without Borders team has been ramping things up globally. Here’s a quick peek of what they have been up to!

The Organising committee led by Willment Leong and assisted by Oliver Esser (President Myanmar Chefs Association), Tony Khoo and Mrs Khime Khet Khet Khaimo has done a very successful food competition and Charity event in Myanmar. This raised USD 3500.00 and has been channelled to the WCWB fund.

On 19th September Chef Josef Oseli of Slovenia, has confirmed a Gala Dinner at the beautiful town of Bled, Slovenia. 200 paying guests have confirmed their attendance of the dinner together with the President of Slovenia. Chairman Willment Leong, Tony Khoo, and Oliver will be supporting the dinner, and the funds raised at the dinner will go to WCWB funding.

Check out the WCWB paper pockets, which were distributed to all delegates at the Worldchefs Congress, so they can pop their loose change into these nifty packs. Remember to ask for some for your local chef association!

A SNAPSHOT AROUND THE WORLD


WORLDCHEFS – NEWS

Worldchefs welcomes the global market leader in veal and the largest producer of calf milk – VanDrie Group – to its family.

The Dutch-owned VanDrie Group is a company built on the best family traditions. With more than 25 companies today, this group is the largest integrated veal producer in the world and the global market leader in veal and calf milk production.

It is their belief in the Worldchefs mission to improve culinary standards through education, training and professional development of its members worldwide that led to this partnership.

“Worldchefs is seen as an authority and opinion leader on food, and veal has to be a part of it. The goal is to inform chefs about the history of veal, the executives of the VanDrie Group, as well as food safety combined with high animal welfare. The ultimate goal is to have veal on menus worldwide, prepared by chefs eager to work with high quality products and serve it with all kinds of dishes – from classics to an unthinkable range enabled by modern cooking practices,” said a spokesperson from the VanDrie Group.

Worldchefs President Gissur Gudmundsson added, “What I strongly believe in is that our choices are those that define and build us. The

trust that VanDrie Group has gained amongst its partner-companies, as well as its responsibility and eagerness to deliver the top quality products; the respect for people, animals and nature at all stages have convinced me that together we will be able to provide our members with trustworthy products, and give justified recommendations and advice to everyone in the culinary industry.” He added, “Creating alliances such as this one presents a win-win opportunity to all – for Worldchefs to welcome another industry leader and guide chefs towards the best possible decisions for their businesses; and for companies to depict their values and establish an interactive communication with chefs. Ultimately, partnerships like these help us all to grow, improve and make the right decisions for the benefit of Chefs and the entire food and hospitality industry.”

NEW STRONG PARTNERSHIP

More information about VanDrie Group is on their website www.vandriegroup.com

VanDrie Group: a family history.

The Dutch-owned VanDrie Group is not only the world market

leader in veal, but also a company built on the best family

traditions. It was in the early 1960s that Jan van Drie purchased

his first newborn calf for fattening. Today, with more than

25 companies, the group is the largest integrated veal producer

in the world and thereby the global market leader in veal and

the largest producer of calf milk. Monitored by Safety Guard,

a unique integral chain management system, approximately

1.5 million calves are processed each year, more than 95% of

which are exported all around the world. The VanDrie Group

satisfies approximately 28% of European demand for veal.

Why choose the VanDrie Group.

Guaranteed through integration. All companies in the VanDrie

Group are for 100% aware of their responsibility for optimum

quality in the products to be supplied. This is true of the

livestock farm, the calf feed production and the meat companies.

We work together to offer that guarantee to the end user.

This is what prompted the VanDrie Group to devise an integrated

approach, guided by the most advanced control systems.

Furthermore, integration is the perfect answer to constantly

changing consumer needs and market trends. For this reason, the

VanDrie Group, with its globally unique integrated production

chain, is chosen.

Putting the calf on a pedestal.

Respect for people, animals and quality has been second nature

at the VanDrie Group for generations. It forms the basis of our

craftsmanship and partnership, and it’s the key to the product

that is ultimately delivered: Controlled Quality Veal.

www.vandriegroup.com

adv-WACS.indd 1 01-08-14 17:15


WORLDCHEFS SPONSOR PROFILE– AACo

BEEFING IT UPAt the Global Chefs Challenge and Hans Bueschkens Young Chefs Challenge, competitors presented their best creations with top quality beef.

Quality meat produce from the Australian Agricultural Company (AACo) took centrestage at the Global Chefs and Hans Bueschkens Young Chefs Challenges in Stavanger, Norway this July 2014.

Says Dr Rick Stephen, Asia Continental Director, also from the Competitions committee, “Competitions are a good way for chefs to challenge themselves to reach the pinnacle. Having quality ingredients is always a big plus. We are very glad we had sponsors on board who generously gave high quality ingredients.”

The competitors were delighted with the choice of ingredients, which gave them the opportunity to create top-class dishes for the judging panel. The first runner up of Hans Bueschkens Young Chefs Challenge, Reilly Meehan from San Francisco, was inspired by the meat to showcase an “American summer beef dish.” He explains, “the beef was a great product and I did not want to do too much with it, but presented three ways of cooking it. I even made sausages trimmed from the beef.” The winner of the Hans Bueschkens Young

Chefs Challenge, Kasper Christensen, wanted to let the quality speak for itself. He adds, “the wagyu beef is a very fine piece of meat so all I needed to do was to grill it at very high heat for a bit of smoky taste, and just sprinkle with a bit of salt.”

Competitors from Asia, such as Calvin Choi, who came in as second runner up in the Global Chefs Challenge served up a roast striploin with hollandaise wasabi sauce. “The meat had good flavours, so I even used the beef from the chuck and made a sausage with it.”

For Scott Ryan, who came in as first runner up of the Global Chefs Challenge, he focused on using the best techniques to express the prouduce. Hence, he presented a sous vide mushroom wrapped Striploin and a braised Chuck eye roll croquette. He adds, “I felt that wrapping and sous viding the beef would set me apart from the others, I would have this beautiful rare meat that was in a cylinder shape versus a cube or a block and super tender with layers of flavor. The chuck roll reminded me of my child-hood which was filled with pot roast and

stews, so I wanted to make it similar to that in a two-three bite croquette.” In particular, he felt that the AACo beef was very versatile with multiple applications.

Mr Cye Travers, General Manager Branded Beef, Australian Agricultural Company, shares, “The Australian Agricultural Company has invested almost 200 years in producing quality beef. We have the world’s largest Wagyu herd, produced from the finest genetics on the company’s historical pastoral properties and finished on care-fully balanced feed rations to produce a world class product. We are very proud and extremely excited to supply beef to the WorldChefs finals competitions and have the 7 best chefs compete using AACo’s Kobe Cuisine and master Kobe Wagyu products. This event showcases a lot of hard work that goes into our beef production right through the supply chain.”

More information about AACo ison their website www.aaco.com.au

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WORLDCHEFS CONGRESS 2014

PAGE

17PAGE

22Worldchefs United! Snapshots of the Congress in Stavanger

Global StageGlobal Chefs Challenge Finalists

PAGE

28PAGE

30Open Your MindsPlatform for Knowledge Exchange

Young Chefs ClubThe 2-Year Plan for the Young Chefs Club



The highly anticipated Worldchefs 2014 Congress in Stavanger, Norway offered many inspirations. It was three grand days of pulsating culinary action attended by more than 600 delegates from around the world. Several milestones for Worldchefs were scored, including the confirmation of the new Worldchefs logo. The Global Chefs and Hans Bueschkens Challenge Finals as well as the first edition of the Global Pastry Chefs Challenge saw some iconic works. The icing on the cake: The second edition of the Feed the Planet roundtable, which engaged the chef community in several two-way dialogues.

WORLDCHEFS UNITED!

“We are very proud to have showed the world of chefs Norwegian cuisine and the quality of Norwegian produce. I will like to thank my fellow chefs, which includes the 250 chefs from the other Norwegian regions, who have given up their time to volunteer for this landmark event.”

- Kristine H. Hartviksen, President of Norwegian Chefs Association

The chef community in Norway welcomes the world of chefs in Stavanger, Norway.



“We started our partnership with Worldchefs a few years back and it has exceeded our expectations. We have met so many chefs from around the world, and expanded our network globally. It has been amazing.”

- Magnus Skretting, Sterling Halibut

(above) The Parade of the Nations was one highlight that rocked the entire town of Stavanger!

The best seats in the house were reserved for our sponsors, who had the chance to taste the competition dishes.

The new range of merchandise from Worldchefs was launched at the Congress.



“The future of tea is that tea is far more than just teabag, water and a cup. Tea has a gastronomic side and a part that mixology has to play. It is an ancient art, but it is also contemporary and exciting.”

- Robert Schinkel, Mixologist for Dilmah Tea

The Chinese contingent turned up in full force (left)Behind the scenes with the sponsors, such as Walter Lee from Wasabi-O (right).

A big thanks to our sponsors and partners - we will not have been able to achieve our dreams without you!



Surprise awards, presented by

sponsors such as Dilmah Tea and

Wasabi-O, added some exciting

moments to the prize-giving

ceremony.

“Partnering with Worldchefs and being at the Congress is a natural association for us. What is important is training and sharing with chefs the skills, and training the young chefs for skills in the future.”

- Charlotte Codron, Valrhona, Key Account Manager

SURPRISE AWARDS Best Use of Tea by Dilmah TeaLukas Skala, Czech Republic

Best Use of Wasabi by Wasabi-OPhilip Candice, South Africa

Winner of Pastry Chefs Challenge by Valrhona Training Session for 2-3 days at Valrhona Training Centre at Tain L’Hermitage in South of France or Paris.



At the President’s Dinner, the

President decided to

serve to get the

dinner going.

The Young Chefs Club have grown by leaps and bounds, with thanks to the mentors behind them!

“I am very honoured to have this award. I have known the Worldchefs family for many many years, and it gives me a lot of pleasure to see young culinarians around the world getting excited about the chef profession. It gives me a lot of contentment and pleasure.”

- Otto Weibel, Life Achievement Award 2014


WORLDCHEFS CONGRESS 2014 – GLOBAL CHEFS CHALLENGE

GLOBAL STAGEThe cream of the crop in the culinary world gave their best performances at the Global Chefs Challenge, Hans Bueschkens Young Chefs Challenge and the Global Pastry Chefs Challenge. The big question hanging in the air over the few days is: Who will be the winners? The competitors had gone through intensive training programmes, and each proudly brought to the global stage their best works. The competition space was filled with electrifying energy, studded by spectacular works that took many breaths away.

GLOBAL CHEFS CHALLENGEChampionChristopher William Davidsen, Norway

1st Runner UpScott Ryan, USA

2nd runner upCalvin Choi, Hong Kong

The Norwegian team had the

most supporters, who sported

t-shirts supporting

their national competitor.

After more than a year of

practice, the time has come!


WORLDCHEFS CONGRESS 2014 – GLOBAL CHEFS CHALLENGE

It was a few days filled with visual feasts!

Competitors were challenged to use products from sponsors, such as wasabi

and teas. The final

products - mind blowing.


WORLDCHEFS CONGRESS 2014 – HANS BUESCHKENS YOUNG CHEFS CHALLENGE

The young chefs earnest explain their dishes to the panel of judges.

Young, eager and humble - the energy of youth in the competition arena was electrifying!

Colors of summer!

HANS BUESCHKENS YOUNG CHEFS CHALLENGEChampionKasper Christensen, Denmark

1st Runner UpReilly Meehan, USA

2nd runner upChristine Baumann, Germany

Serving the gastronomy trade since

1943

www.segers.se

Segers has been involved with Nordic restaurant kitchens for nearly seven decades.

While we have seen the new Nordic cuisine reach the very

pinnacle globally, we have also succeeded in our commitment to quality. With our own manu-facturing staffed with our own personnel, we have full control

from the first stitch to the finished garment.

A must if we want to remain serving the gastronomy trade

at the highest level.

Segers is a proud provider of chefsjackets toWORLDCHEFS Congress in Stavanger Norway 2014

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WORLDCHEFS CONGRESS 2014 – GLOBAL PASTRY CHEFS CHALLENGE

GLOBAL PASTRY CHEFS CHALLENGEChampionChen Li Che, Taiwan

1st Runner UpOlli Kuokkannen, Finland

2nd runner upJiemin Aw, New Zealand

The chefs from New Zealand showed off their sense of humour with legs sticking out of a bathtub.

Team Taiwan wowed the world with their intricate display of sugarworks.

Battle half won: With Valrhona

chocolate as the sponsor, competitors

are rest assured with top quality

chocolate to work with.

PASSION

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WORLDCHEFS CONGRESS 2014 – SPEAKERS

OPEN YOUR MINDSIt’s more than just about food and cooking. From the future of food to food waste efforts; from learning about contemporary Chinese cuisine trends to understanding Norwegian culinary philosophy that has scored more than one Michelin star...the line-up of speakers enriched the minds, hearts and souls of the chef audience.

“Life is too short not to be happy, and life is too long not to find a better them – both in the kitchen and outside of the kitchen; both at work and at home. A lot of chefs always say they don’t have energy left after work, but that is no excuse.”

- Bryan Dodge, motivational speaker


WORLDCHEFS CONGRESS 2014 – SPEAKERS

“The exciting thing about being at the Congress is that the chefs of this world have control about the food trends globally. So having the opportunity to hear from them; the initiatives, what many of them have already installed in their kitchens to combat food waste is very interesting for me.”

- Tristram Stuart, internationally-recognised environmentalist, award-winning author and TED speaker

“I came to share my philosophy and vision of the pastry world and my new point of view is ‘measured indulgence’. Many chefs may be thinking about it in a different way, but I began to work with my team at the Valrhona school eight years ago in this direction. If we want to speak about future of our job as pastry chefs, we have to think differently and feel our creativity differently. Try to change your point of view, learn new techniques, new ingredients, but never speak about diets.”

- Frederic Bau, Creative Director at Valrhona

WIth main speaker sessions and breakout groups, everyone had more than a chance to open their minds.


WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS

THE YOUNG CHEFS ARE OUR FUTUREAndy Cuthbert and Alan Orreal from the Young Chefs Development Team chart their plans for the next two years.

2014 has been exciting and rewarding ... The highlight is the WACS Congress and the Bill Gallagher Young Chefs forum. 50 young chefs from across the globe come together for a week of learning, network-ing and fun.

Our role and goal ... Is to ensure there is a strong succession plan in place to support the growth of not only national associations but also Worldchefs as a whole.

Congress Updates ... 2 young Chefs will win a 10 day tour of South Africa, courtesy of our Mentor Dr Billy Gallagher. Victor Kendle-hart from USA and Chen Kim Leun from Malaysia were the first winners. We also welcome two senior mentors – Francis Lo of Hong Kong and Jasper Jek of Singapore (who is now in Norway working).

Continuing in their Roles until 2016 ... Russia (Ravil Tazutdinov), Czech Republic (Jan Horak), Denmark (Rasmus Munk).

Look forward to ... Expanding the network of young chefs globally!

Pending candidates ... From Canada and South Africa and we are looking for more candidates in Central and Southern Europe.

2014-2016 Plans ... Will focus on building the network of young chefs clubs globally, supporting sponsors, such as Sterling White Halibut planning workshops and training initiatives.

What’s in store ... To give tools young chefs need to be the types of leaders we need for our association in the future. Training required for the clubs’ Presidents and Chairpersons, such as leadership workshops.

Regional Interaction …Will include inter-club competitions as has been done between Singapore and Hong Kong. Already there are plans for a group of Young Chefs from Australia to go to Greece next year to compete in their Salon.

New Young Chef Ambassadors ... Australia (Jessie McEwan), Sweden (Annie Lundgren), USA (Victor Kendlehart), Costa Rica (Roberto Morua), Indonesia (Budi Kurniawan).


WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS

GENERATION NEXTTwo newly appointed Young Chef Ambassadors share their thoughts and hopes for the future.

T.Y LEUNG Young Chef Ambassador Asia, Hong Kong

I first visited the WACS Congress 2010 in Santiago de Chile. I was then Vice President of Hong Kong Young Chefs Club and also a final year student of the Institute of Vo-cational Education. It was my first time meeting Dr. Billy Gallagher and President Gissur Gudmundsson.

When I was the President of Hong Kong Young Chefs Club, we sent 5 young chefs representatives to the congress in Daejeon, South Korea in 2012. Things have changed over the years. When I told my parents after college about my dreams to go to culinary school, they did not like it. Today, my mum is support-ing my dream to be a good chef as the image of the chef profession has changed. Joining the national associations and Worldchefs brings countless opportunities and experi-ences to your journey as a chef.

Don’t just stay in the kitchen, we need to be outside of the kitchen, travel beyond our countries to expand our horizons and develop friendships worldwide. Social media makes connecting and sharing of information so much easier. I hope to see new faces at the Congress in 2016!

ANNIE LUNDIN Young Chef Ambassador North Europe

”The biggest advantage we can give young chefs is our strong network, giving them extra support in their progress to become great chefs in the future. We are a big family that want to help each other.

“If there is a will, there is a way” and in Worldchefs, there is a lot of willpower! Being a part of the Bill Gallagher Young Chef Forum with all the young chef presidents and ambassadors I met at the WACS Congress in Stavanger inspired me. It was an honor meeting Andy Cuthbert, Alan Orreal and Jasper Jek and the mentoring is admirable. It really shows how much they want young chefs to be successful.

Learning from other young chef ambassadors about their successful young chefs clubs has given me ide-as, which I hope to apply asYoung Chef Ambassador for North Europe, along with colleagues Rasmus Munk and Ravil Tazyutdinov.

I am honored for the trust that has been given to me. Another goal that I have together with my mentor Marcus Hallgren is to focus on the young female chefs to stay in our profession and enjoy it!

Find out more on our website: www.worldchefs.org, blog: wacsyoungchefs.blogspot.com and Facebook: WACS Young Chefs Club


WORLDCHEFS CONGRESS 2014 – FEED THE PLANET

WHO’S GOING TO SAVE OUR PLANET?The second edition of the Feed the Planet Roundtable discussion was proof that the world of chefs are ready to undertake the responsibility to play a part in preserving our environment.

It is not everyday that the United Nations Secretary General Mr. Ban ki-Moon, gives you a vote of confidence. This was what he did for the Feed the Planet roundtable, when he sent a letter to address the audience. The letter read: “…Your leadership can help to popularise diets that are tasty, affordable, nutritious and healthy. Promoting good nutrition habits among consumers can contribute to food and agriculture systems that are more sustainable and that help small and family farmers, fishing communities and livestock keepers to enjoy better standards of living”.

First introduced in Daejeon, Korea in 2012, the panel this year was led by science author Julian Cribb. The panellists included environmentalist Tristram Stuart, Christopher Koetke (Vice president of both the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts), Alexander Throne-Holst (Managing Director at Unilever Food Solutions, Nordics) and President of Worldchefs, Gissur Gudmundsson.

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WORLDCHEFS CONGRESS 2014 – ART OF PASTRY

A NEW PASTRY WORLDFrederic Bau, one of the world’s top pastry chefs, shares pastry chefs need to rethink pastry.

TELL US ABOUT YOUR PHILOSOPHY IN PASTRY. I wear many hats. I am the founder of the Valrhona School, which now has presence in Paris, Tokyo and then New York. For the past two years, I have been the creative manager of Valrhona TV. I have also owned my restaurant in France for the last 5 years. I have developed a different vision for pastry, and it is called ‘measure indulgence’. It is pretty forward, and I am still probably alone today in the pursuit of this. Many chefs will be familiar with this concept; they probably have it in their head, but they may just think of ‘less sugar’. That’s not complete rethinking.

DULCEY, THE LATEST ‘BLONDE’ CHOCOLATE BY VALRHONA HAS BEEN REFERRED TO AS THE ‘FOURTH CHOCOLATE’? HOW AND WHY DID YOU CREATE IT? It was created by mistake, after I left white chocolate in a bain marie one day. After 10 hours, I discovered that it had turned blonde and smelt of shortbread, caramelised milk and unrefined sugar. 32% cocoa solid couverture blonde chocolate has a light sugary taste with a hint of salt and a creamy texture and ‘intense biscuity notes’.It is great to use Dulcey for moulding and making patisserie or bonbon ganache. I always recommend chefs to add caramel, coffee

and hazelnut as well as yellow, acidic fruits such as mangos, bananas and apricots. I worked with Valrhona to develop a specific way to conch the Dulcey chocolate, in a way no other chef had dreamed of. Therefore, we call it the ‘fourth chocolate’ – after dark, milk and white chocolate.

THAT IS PRETTY AVANT-GARDE…If we want to be Escoffier today, what can we do? We need to think differently without forgetting where we came from. When you apply this to the world of pastry, it can be pretty powerful.

WE HEARD YOU LOST 24 KG IN 17MONTHS. WHAT IS YOUR BIG SECRET? I just stopped eating like a pig! Sport does not like me. I stopped drinking at night, ate less cheese and avoided double portions. The doctor told me “ We help sick people, not crazy people.” So I decided to cook differently to eat better. I am not doing healthy food, but just to cook more healthily. For example, in my restaurant, I hate the demi glace texture so I always make my sauces with fine rice starch. Customers always say it’s full of aromas and light in texture.

For recipes, visit www.valrhonaprofessionals.com

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WORLDCHEFS – WOMEN LEADERSHIP FORUM

POWER TO THE WOMENThe Worldchefs Women Leadership Forum has gathered some of the best female Chefs around the world, so they can unite, move forward and spearhead changes together. Here are their thoughts.

DORIS KARASEK Owner of Kitchenandlanguage Doris Karasek E.U., Austria

“Female Chefs are a minority around the globe, and we simply have to join forces to be heard, seen and noticed on a broader scale. Therefore, the Worldchefs Women Leadership Forum initiative is a perfect tool for female chefs to communicate across all National Chefs Associations. As the representative for female chefs of the Austrian Chefs Association, I started organising a communication platform for female chefs last year, called: ‘Frauen im VKÖ’ and we will be advocating face-to-face meetings whenever possible. Next stops are Salzburg and an international female chefs symposium in Vienna. Everyone is more than welcome.”

KIMBERLY B. BROWN CEPC, CCA, ACE, AACExecutive Chef, USA

“Having a Forum where women around the globe can express themselves, garner support and publicity, network with like-minded individuals, gain valuable tools and information regarding our industry, has been a priceless source of inspiration. Knowing that I can get online and have a “Hello” from a colleague from Poland or Italy or Washington State is a morale booster. As women chefs we all go through same or similar struggles, but united through the Forum, we are able give support to each other and weather different situations. By hosting Women Forums at all ACF Regional Conferences as well as the National Convention, I believe we could boost the lady chefs network and give them deserved attention.”

GABRIELA BERECHET President of Romanian Cooks Federation, Romania

“Worldchefs Women Leadership Forum and its built-in network of solidarity give women chefs courage to “break the wall”, step up and show off their leadership skills within the industry and beyond. While working towards substantive gender equality, we will be contributing to a better professional efficiency and support the global economy. As already a mentor and a coach for the first women chefs team in Luxembourg in 2010, I will continue to give my contribution towards establishing a strong leadership and entrepreneurship among women in the industry. The Forum as a global network of my fellow colleagues is the right place to be.”

MANISHA BHASIN Senior Executive Chef, ITC Maurya, India

“The Forum’s major role is to understand the challenges that women chefs from all over the world are facing and collectively come up with solutions. Worldchefs Women Leadership Forum allows its members to share ideas and knowledge and gives them support to successfully face the challenges. In India, we have started creating a database with lady chefs. We organise educational work-shops that aim to encourage women chefs of different ages to share ideas, achieve success, help others and inspire the young generation of female chefs to pursue the chefs career.”

To read the entire article and find out more about Worldchefs Women Leadership Forum please go on ourwebsite wwww.worldchefs.org

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WORLDCHEFS – I’M A CHEF

EDUCATION TALK - PART 1

JOHN CLANCY Worldchefs Education Committee Chairman,

“Culinary education and training in Ireland is offered through the Institutes of Technology which are part of the third level or Higher Education Institutes (HEI). All Programs are aligned to the National Framework of Qualifications (NFQ), this is the single structure mechanism that recognizes all education and training in Ireland. All framework awards have an NFQ Level 1-10, each of which identifies the standard of learning, and an NFQ Award-Type, which identifies the purpose, volume and progression opportunities associated with a particular award.

This system is used to identify different levels of certification and awards for study programs in a wide range of professions from certificate level through to doctoral degree level.

In an effort to have qualifications in culinary education acknowledged globally, Worldchefs have

established criteria as part of their newly developed culinary certification scheme, allowing recognition of culinary programs in schools that are part of the Worldchefs Quality Culinary Education system. The system currently recognizes culinary programs in over 40 culinary schools in more than 27 countries including Ireland. This is a unique system of recognition and the first of its kind in the world that acknowledges both higher education and training for the culinary and hospitality industry across the globe.

It offers an opportunity for culinary professionals and educators to achieve this level of recognition for their skills, experience and education which has been gained in the first instance in their respective National learning institutions and thereafter being recognized at an International level through Worldchefs.

Being certified by Worldchefs has many benefits, which include recognition from your peers and industry along with the opportunity to travel and seek gainful employment in other member countries. It also makes the statement to employers that Worldchefs have created a global standard that we believe all chefs and culinary professionals should aspire to. This is clearly a strong point of the program, as it gives employers the confidence and satisfaction of knowing that a Worldchefs Certified Chef

no matter what level, has to prove their competency in skills and knowledge, while at the same time continue to display and promote the highest level of professional standards and pride in their profession. It is the ultimate goal of the Worldchefs to have our profession recognized globally.!”

GILLES RENUSSONPastry Chef, Professor at Grand Rapids Community College, USA

“The US education market is quite large and diverse. Various schools and educational institu-tions offer different curriculums and price ranges. Accreditation by a professional organization is not mandatory, many chose not to go for it. The highest standard of culinary education is provided by the American Culinary Federation. Students thoroughly compare schools based on: educators’ profiles, school’s international engage-ment, apprenticeship opportu-nities, location, duration of the program and prices. The Global Culinary Certification launched by the Worldchefs is a promis-

ing step towards enhancing and unifying standards of culinary craftsmanship. The aim of this program is to recognize trusted professionals who offer safe and healthy food to the rest of the world.”

CHERN CHEE HOONGExecutive Pastry Chef, Cilantro Culinary Academy, Malaysia

“I am happy to say students in Malaysia are provided with world-class culinary education trainings, including different collaborations with renowned universities from France, USA, UK, Australia, Switzerland etc. Furthermore, Worldchefs Global Culinary Certification is very useful as it opens many educational and career opportunities; also it builds up solid standards and puts the whole culinary world together. The universal advice I give to young professionals is to stay open-minded, obtain as much experience as they can, explore possibilities and follow their dreams.“

Education is one of the most important investments in our lifetimes. It is also a strong pillar of Worldchefs, and we have a long-term commitment to provide each food professional with an internationally acknowl-edged certificate. We hear from some of the world’s top professionals and educators.


WORLDCHEFS – WORLD CHEFS TOUR AGAINST HUNGER

THE CALL AGAINST HUNGERSupported by chefs from across the globe, World Chefs Tour Against Hunger (WCTAH) has grown to become a symbol of hope, unity and strength. During the Worldchefs Congress 2014, this incredible initiative was awarded the Humanitarian Award.

BY BRIDGET GUNNER – SOUTH AFRICA

21 YEARS IN MAKINGHaving realised that enormous effort is needed to help alleviate hun-ger in South Africa, Dr Bill Gallagher established World Chefs Tour Against Hunger (WCTAH) in 1993, aimed at bringing high profile local and international chefs together to use their talent and vast knowledge, engage in various public appearances across South Africa (SA), and ultimately raise both – the awareness on the issue and as much as funds needed. Up to date, WCTAH has succeeded in bring-ing 106 Worldchefs member countries together to join the mission.

HUMANITARIANS IN HEARTAfter successfully completing the 3rd Bidvest World Chefs Tour Against Hunger in August 2011, which raised over R 7,4 million and supplied 12 feeding schemes and charities across the country, a decision was made to donate food, rather than money, which has ensured the money is used in the correct way - to feed children in need in the long run.

On annual basis WCTAH, under the management of South African Chefs Association, participates in a variety of activities that bring the SA chefs community together to support, raise awareness and raise funds to continue supporting the WCTAH in achieving its goal – feeding children across the country. One activity is Mandela’s Day, celebrated worldwide every July. This year WCTAH prepared

25 litres of soup that fed over 800 children. Another humanitarian event is Annual Gala Dinner Fundraisers, held every year in various regions. This year’s dinner will be held in October during Worldchefs Annual Board Meeting in Durban, SA.

ENDLESS INSPIRATIONIn the meantime, chefs have been leading the way by challenging each other to continue raising funds for the WCTAH. In August 2013, six South Africa’s renowned chefs climbed Kilimanjaro, the highest mountain in Africa, rising over R 220,000. In February 2014, 30 chefs walked Sani Pass, between South Africa and Lesotho, to get to the highest Pub in Africa and raise over R 17,500.

Not only is it the cause that gives the magnificent strength to WC-TAH fearless team, it is also the effort, care and love shown by the people involved – fellow chefs and like-minded organisations, which put education at the forefront as a sustainable solution for hun-ger elimination. An estimated 2.5 million South African children, many of whom have been left orphaned, will go to bed tonight, not knowing who to turn to for their next meal – WCTAH salutes true humanitarians who change lives of many, and most of all – steps out its efforts to enhance the stats in children’s favour.


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IN&OUT OF THE KITCHEN

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46Chef2Chef at your doorstep What every chef needs to know about Cook & Chill

Demystifying WasabiWasabi Powder is not Wasabi! There is a huge difference!

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52Don’t miss out on Expogast8 Things you need to know about Luxembourg

It’s not about good looksOtto Weibel chats about edible compe-tition food

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IN&OUT OF THE KITCHEN – NEWS

IN&OUT OF THE KITCHENLONG PACE OF THE SNAIL

Regarded as a delicacy worldwide, snails might have a longer pace than we thought. According to a recent archaeological quest done in Spain, large and concentrated amounts of snail shells were found among stone tools and other animal remains in pits that were used for cooking during the early Gravettian era - 32,000 to 26,000 years ago. This proved our ancestors had good taste and exactly knew what was good for both – pleasure and survival.

Although known to have broad diet like plants, freshwater fish, mollusks, meat at a later stage, our ancient relatives Homo sapiens from the west coast of Spain (Cova de la Barriada archeological site), apparently ate land snails 32,000 to 26,000 years ago! Closer to our era, Mediterranean coast of northern Africa, France, Italy, Greece and the Middle East are also known to have eaten snails, but started eating them 20,000 to 10,000 years ago. Romans were already known to harvest snails, which were considered as elite food 2,000 years ago. Today, snail’s meat is a true delicacy around the world, and nevertheless a living food fossil.

CHEF2CHEF AT YOUR DOORSTEP Worldchefs and Electrolux Professional have kick-started the Chef2Chef educational seminars, which have amazed food professionals worldwide. Focusing on Cook & Chill technology and Sous-Vide technique, the series of seminars are packed with valuable knowledge on these topics and how they can be applied to both traditional and modern cuisines. The classes have kickstarted in Russia, UK, USA and Dubai, with overwhelming response and a call for more sessions to be organised around the world. Each Chef2Chef seminar aims to build on and extend the range of skills, techniques and knowledge; with each based on a particular subject, while emphasising on food safety, food waste reduction, profitability increment, as well as the optimisation of every-day work flow based on the latest technology.

To keep up with Chef2Chef seminars news, and to apply for a session, visit Worldchefs website www.worldchefs.org or follow us @wacsworldchefs

WHAT’S IN STORE FOR THE YEAR 2015? “Locally based, globally seasoned” is what some believe will be the buzzword in 2015. Rustic and casual food presentation and elegant plate design will overtake sophisticated fine-dining. Comfort food will still be one of our favorites, while potential fashion like “less is more” or promoting intestines and eating the whole animal would certainly be in line with sustainability principles.

HOW CAN WE FEED 7 BILLION PEOPLE?According to a recent article published in The Guardian, here are the ways:Proactivity is the essence of the challenge we may face in the foreseeable future. Find a fast way of putting sustainable ideas into practice.We can collaborate with the private sector and start-ups, embrace new technology and understand cultural attitudes. Work with chefs – we have a role to play!Don’t forget to make it tasty…because it works if it tastes good!

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IN&OUT OF THE KITCHEN – DILMAH TEA

END YOUR MEAL WITH A PERFECT FLOURISHCrafting a flawless menu is an art of its own – one in which any chef takes much pride.

A perfect menu, thus crafted with such attention to detail deserves a perfect ending, doesn’t it? The usual plethora of after-dinner spirits like cognac, grappa or even port or vermouth would be at the tip of your tongue as possible suggestions. But, we’re inviting you to be bold, dare to defy the mundane and opt for a tea digestif instead.

In theory digestifs were taken after a meal to aid digestion, hence the name. The after-dinner digestifs are especially pleasurable and bring a meal to a close with perfect éclat. Tea with its beautiful

versatility and charming simplicity ticks all the boxes when it comes to claiming its place as the prefect after-dinner digestif. It is the very personification of elegance with its diverse heritage and rich cultural nuances lending it such refinement making tea at home in the highest echelons of any society anywhere in the world. It has also been celebrated for its virtues as an herb that aids digestion from the days of ancient dynasties of centuries past. The natural goodness of tea that permeates a sense of wellbeing wherever it goes makes it a wholesome indulgence. And unlike other after-dinner digestifs, tea


presents the additional option of a non-alcoholic post-meal treat.

Dilmah has created a series of tea digestifs using some of the rarest and most luxurious artisanal boutique teas like Dilmah Uda Watte, the t-Series teas and the exclusive Teamaker’s Private Reserve teas with the objective of showcasing the true luxury of real artisanal tea. These have been crafted with the combination of luxury, goodness and refinement in mind. Lose yourself in a moment meticulously crafted to deliver the experience of ultimate indulgence with Dilmah.While the whole world is getting excited about re-discovering tea and falling in love with it all over again, Dilmah – the Sri Lankan family tea company with its passion for ‘real’ tea and new thinking lead the way for a new generation of culinary and mixology geniuses who they sought to inspire with tea, way back in 1999 with the launch of Dilmah Tea Gastronomy.

Dilmah believes in the value of the authenticity of real tea and therefore has stayed true to its origins manufacturing tea the traditional way so that the ‘soul’ of the tea is not compromised or lost in the process of manufacturing as it happens so often with modern methods that opt for quantity over quality. Whilst respecting these traditions of generations gone by, Dilmah also became a pioneer in propelling tea into the 21st century.

Working with a host of multi-talented chefs, mixologists (bartenders) and hospitality professionals Dilmah has compelled the world to look at tea in a pleasingly new and inspiringly different way. Concepts like Mixologists & the Teamaker, Dilmah Mixology Playoffs, Dilmah Three-Masters, Real High Tea Challenge and Tea in Five Senses have lent a new perspective to the versatility and luxury of real tea, helping it take root firmly in the landscape of modern gastronomy.

Visit teagastronomy.com to find out more. Join the conversation on www.facebook.com/dilmah, www.facebook.com/teagastronomy or twitter.com/dilmah/.

IN&OUT OF THE KITCHEN – DILMAH TEA

“Welcome to a new dimension to the ancient and healing herb. Dilmah Tea Mixology will not compromise on my father’s commitment to honouring tradition in tea, but on that foundation, produce a respectful fusion of tea with spirit, and other ingredients that extend the relevance of tea.”

- Dilhan C. Fernando,Director at Dilmah Tea

GOLDEN OLDIE50 ml chilled Dilmah First Ceylon Souchong (4 minute brew)

50 ml Johnnie Walker Gold Label

2 barspoons Demerara sugar

1 pinch ground cinnamon

2 dashes orange bitters

METHODAdd the sugar, cinnamon and the bitters to the glass and mix.Add 2 large ice cubes and stir for 15 seconds. Add 25 ml Johnnie Walker Gold Label Reserve and 2 large ice cubes and Stir for 15 seconds. Repeat previous step.

Add 25 ml Dilmah First Ceylon Souchong and 2 large ice cubes and stir for 15 seconds. Repeat previous step. Garnish with a sprayed orange zest and a cinnamon stick.

THE DUKE150 ml fresh brewed Dilmah Uda Watte (4 minute brew)

Saffron

Pinch of ground black pepper

Pinch of ground cinnamon

1 barspoon of sugar (optional)

METHODPlace the black pepper and cinnamon in a snifter. Place a metalteaspoon in the glass. Pour the fresh brewed tea into the glass.Remove the spoon. Add the saffron.


IN&OUT OF THE KITCHEN – WASABI

DEMYSTIFYING WASABIThe growing popularity of Japanese cuisine around the world has caused much attention to be focused on the ever-mythical yet tantalising Japanese indigenous plant called “WASABI”.


NOT ALL ‘WASABI’ ARE EQUAL There are only 3 plants in the world that have similar pungency.

1. WASABI 2. MUSTARD 3. HORSERADISH

Of the above 3 plants, wasabi is the most expensive as it is the most difficult to grow. Wasabi can be cultivated-grown or water-grown. The water-grown plants produce a higher quality product than the ground grown plants, but the price is very expensive due to its very difficult growing requirements.

WASABI (Wasabi Japonica syn. Eutrema Japonica) is also a member of the Brassicaceae (Cruciferae) family and it is an indigenous herb of Japan. It is the same family as cabbage and in Japanese writing means “Mountain Hollyhock” as the leaves look like Hollyhock. It grows about knee high and have one main root (rhizome) and various little roots-normally the main root (rhizome) will be used as Grated Wasabi.

IT’S BELIEVED TO IMPROVE HEALTH WITH REGULAR CONSUMPTION “WASABI” is referred to as “KING OF CONDIMENT” due to its healthy qualities including anti-bacterial properties, killing some forms of E-coli and Staphylococcus, antioxidant, etc. The unique characteristic is the “Sinus Clearing Effect” is not similar to chili or pepper, but can enhance and spice up the flavor of food.

WASABI has been grown and eaten in Japan for centuries as it is be-lieved that the regular consumption of WASABI improves the health and of a large number of illnesses. Several research studies have shown that the active natural components in WASABI are able to:

Kill different types of cancer cells.Stop the multiplication of human stomach cancer cells.Reduce the possibility of getting blood clots.Encourage the bodies own defences to discard cells that have started to mutate. Act as anti-bacterial and anti-fungal against food poisons.Prevent tooth decay.

WASABI VS WASABI POWDER – THERE IS A HUGE DIFFERENCE! “REAL WASABI” has been used primarily as an anti- bactericide when consuming uncooked food and as an insurance of reducing the risk or preventing a bad stomach. Powdered wasabi however has no such qualities. Many consumers understand that wasabi powder is made from real wasabi in much the same way that other root spices, such as turmeric or ginger are dried and pulverized.

In fact, wasabi power is only imitation wasabi as it consists of horse-radish mixed with mustard power, starch, additives and food color, it does not contain any real wasabi ingredient. The pungency is easier to evaporate than the paste and has none of the health and medicinal value of real wasabi, hence its relatively low price.

KEEPING WASABI FRESH Fresh wasabi root (rhizome) is not widely used for personal con-sumption outside of Japan and even for restaurants due to its very expensive cost, limited supply and difficulty in handling. Grated wasabi must be used immediately; otherwise its pungency will be gone shortly. If kept refrigerated, it will last only a few hours, but the quality and color will change. More than the logistic and storage of real wasabi rhizome is also one of the major obstacles as the wasabi rhizome must be kept fresh or chilled only, so the shelf life is shorter than other alternative products i.e. wasabi powder.

NATURAL WASABI PASTE: BEST OF BOTH WORLDS! Check out the “NATURAL WASABI PASTE” – branded “WASABI-O”, a product by Venture Tec. Their NATURAL WASABI PASTE is made from fresh wasabi and uses special proprietary technology to control the consistency of its quality and pungency.

“Natural Wasabi Paste” is produced from real wasabi rhizome and hence has the same health benefits and unique flavor of fresh grated wasabi. Its pungency is quickly dissipated through your nose, but leav-ing a sweet aftertaste with no burning sensation. Consumer can easily notice if it is produced from real wasabi rhizome from 2 main points:

Real wasabi rhizome normally has black dots on its skin, but horseradish doesn’t, so natural wasabi paste will have black dots randomly found in them.Natural wasabi paste has a fibrous texture of wasabi rhizome as it has been grated but wasabi powder has a smooth texture after mixing with water.

The realization that REAL WASABI has several health benefits, both in the short and long term, has expanded the market for WASABI and WASABI-based products worldwide.

IN&OUT OF THE KITCHEN – WASABI


IN&OUT OF THE KITCHEN – COUNTRY FOCUS

THINGS YOU SHOULD KNOW ABOUT LUXEMBOURG8

The Culinary World Cup is coming this year-end in Luxembourg, so why not take the chance to get to know this charming gem of a city?

1 SMALL BUT MIGHTY The Grand Duchy of Luxembourg is a small country surrounded by Belgium, France and Germany. Its history has been inextricably linked with that of its larger neighbours. Luxembourg has been under the control of many states and ruling houses in its long history,

but it has been a separate, if not always autonomous, political unit since the 10th century.

2 CITY OF CONTRASTS Luxembourg is a modern city with deep roots; a city of ancient fortresses and contemporary architecture. The Old City of Luxem-bourg has long been part of the UNESCO World Heritage. What to expect: High-tech buildings run alongside historic monuments

reflecting a rich tapestry of urban experience.

3 THE GREEN LUNGS OF THE CITYThe best way to discover Luxembourg’s unique sights, culture and history is during a tour of the city by tourist bus. One third of the surface of the city of Luxembourg is covered with beautifully landscaped green spaces. The abundance of parks and gardens passing

through the capital of Luxembourg presents a beautiful green belt.



4 BUZZING BUSINESS PLATFORMYou may know Luxembourg for its banking center, but did you know the city of Luxembourg is also the headquarters of many Euro-pean institutions? In addition, Luxembourg is an excellent platform for dynamic business activities. Discover Luxembourg through

the ages by traversing its architectural landscape from the historical city centre to its modern business centres.

5 IT HAS ITS OWN LANGUAGE Luxembourgish, the national language, is similar to German. German is the first foreign language for most Luxembourgers and is often used in communication. French is the administrative language.

6 FORESTED CUISINEFresh ingredients, many hunted from the forest, deck the larders of kitchens in Luxembourg .They include jugged hare and Ardennes ham. Trout and pike, fresh from the country’s rivers, also feature regularly on menus here.

7 A BUILDING OF GASTRONOMY The beautiful old building called am Turchen (“the Turret”) now houses Ilôt Gastronomique (rue de l’Eau), a vertical mall housing half a dozen restaurants, ranging from good to great. The national motto, on the wall facing rue de la Loge, translates as: “We want

to remain what we are.”

8 CHEERS TO A GOOD TIME! Luxembourg shares the Moselle valley with Germany and the local white wines are well known and popular. Like other northern European countries, Luxembourg also produces popular brands of beer. The perfect recipe for a good time?



WINE AND DINE, THE LUXE WAYLuxembourg is studded with Michelin star restaurants for good reasons: The excellent local wine, and handcrafted produce.

When in Luxembourg, eating and drinking well has to be at the top of the ‘to do’ list.

For one, this small country’s well made wines are one of its local secret, closely guarded by its citizens. The valley of the Moselle in Luxembourg is famous for its steep hills and vineyards. It is the birthplace of Luxembourg wines, mostly white varieties such as Riesling, Auxerrois and Pinot Gris.

Luxembourg mainly produces dry white wines and sparkling wine under the designation Crémant. There are also some rosé and red wines made, as well as some sweet wines.

In contrast to the downstream German wine region Mosel, Luxembourg has very little tradition of producing semi-sweet or sweet wines, despite a significant similarity in terms of grape varieties. Rather, the wines of Luxembourg have been produced as a kind of cold climate version of traditional, dry Alsace wines.

The hinterland of the Moselle is home to large plantations of fruit trees for the production of fresh juices, liqueurs and schnapps. Themed hikes, such as the wine route, are fully dedicated to the discovery of this region.

With its vineyards and breweries, its producers of meats and cheeses, Luxembourg has a range of unique and enticing flavours. It is these boutique producers who shape the local landscape with their passion

and expertise. Between infusions, oils, herbs and cereals “Vum Séi”, local products create a gourmet basket, which for decades has been attracting visitors, foodies and gourmets alike. Regional products are also on almost all restaurant menus, which are only too happy to put Luxembourg specialities on their card.

For great breads, check out Bäckerei vum Séi (4, am Clemensbongert, L-9158 Heiderscheid. Tel.: 89 98 88). You will have an eye-opening experience at a local farm, Bio-Haff Baltes (Um Suewel, L-9186 Stegen. Tel.: +352 26 80 37 22), where you can discover an array of goat cheese, goat milk, goatling, beef, veal and pork. Drop by Apisjungels (1a, Ieweschtgaass L-9361 Brandenbourg. Tel.: 99 00 66) for a sweet trip, where the beekeepers and producers of honey and other bee products will have you lugging home jars of honey of impeccable quality.

FANCY A BEER-BREWING WORKSHOP?Check out Den Heischter Béier (Den Heischter sàrl 4, Bei Clemensbongert, L-9158 Heiderscheid. Tel.: +352 89 90 62, [email protected]), which offers seminars for 40€ per person for groups of 10 or more.

Check out Foodmap.lu, an interactive site with impressive information about Luxembourg’s regional specialties.

Enjoy Luxembourg, for it is truly foodie haven!



RESTAURANT LA DISTILLERIE8, rue du ChâteauL-6162 BourglinsterTel.: +352 78 78 78 [email protected]

RESTAURANT LA GAICHELMaison 5-7L-8469 Eischen-GaichelTel.: +352 39 01 [email protected]

RISTORANTE MOSCONI13, rue MünsterL-2160 Luxembourg CityTel.: +352 54 69 [email protected]

RESTAURANT CLAIREFONTAINE9, place de ClairefontaineL-1341 Luxembourg CityTel.: +352 46 22 [email protected]

GLOBAL HUBEvery four years, Luxmbourg takes centre stage in the world of gastronomy. The Expogast trade fair is the meeting place for more then 3000 chefs and pastry chefs from 5 continents, who gather to showcase their culinary creations at the highest level and compete in different category’s for the Villeroy et Boch Culinary World Cup.

The preparations for this top cookery event are already in full swing, with the first highlight recently marked: a draw for the starting positions among over 56 participating coun-tries. For the first time ever, the competition is already fully booked 3 months before the event!

All the teams and individuals will need to convince the 50 well-known chefs from the high calibre international jury to win the Villeroy et Boch Culinary World Cup.

The online sales for the menus of the “Community Cater-ing”, “Junior National Teams” and “National Teams” will start only 2 months before the competition.

For any further information please visit www.vatel.lu or email [email protected]

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IN&OUT OF THE KITCHEN – CULINARY ABILITY AWARDS

IT’S NOT JUST ABOUT GOOD LOOKSOtto Weibel from the Worldchefs competitions committee shares his passion for the ‘Edible Buffet’ concept.

WHY I STARTED THE EDIBLE BUFFET IDEAThe whole world has so many culinary competitions. As chef participants, we put so much effort into creating these food showpieces and then throw them all away. I was always concerned about the food wastage, especially with all my travels, you see that there are so many people in the world who do not have enough to eat. As chefs, we have a responsibility to be responsible about the food we handle, and food wastage should be something we avoid. I started to think ‘How can we still present the show of culinary techniques, but do not throw the food away?” So, the idea of the edible buffet came about.

THE EDIBLE BUFFET REALITYThe edible buffet concept was introduced about eight years ago and it is really quite simple. Instead of just creating a showcase food piece that is left on the exhibition stand for two days, we changed the rules of the competition. The teams will have to create a buffet that looks good AND tastes good. The judges actually taste the buffet and rate it according to its taste. Then, we sell tickets to the visitors, so they can also taste for themselves.

This way, chefs can create food that people eventually eat, and not plastic food. For the teams, it is about working with honest, real food. When you create a cold buffet, it can be ‘tricks’, and not be edible. As chefs, our role is to create food that people eventually can eat, and not just art pieces. Which chef in a hotel or restaurant cooks food to be thrown away? Why we cook is so that someone will eventually eat the food.

We introduced the new judging criteria and now, we can even sell the food and make money from it! It is more of an experience,

as now you can judge with your eyes and your palate. We started this in Singapore during the Gourmet Challenge at the Food&HotelAsia. The team had to cook in 24 hours an edible buffet with our guidelines and this really flexed their culinary muscles!

THERE ARE ALWAYS CHALLENGESChange is never easy, and one of the first challenges was trying to convince organisers of these competitions that the buffet is still a showpiece. Some people were used to the idea that these food displays, which were heavily jellified, could be exhibited for one day. With the edible buffet rules, the team only has two hours to prepare it, and then another two hours for the guests to consume the food, as we need to fulfill the international hygiene standards. So the ‘show’ is much shorter. However, with technology these days, it is not a problem. Everyone is snapping photos with their IPhones and we have photography and filming to preserve these works.

MY DREAMMy dream is that in the near future, all competition food will have to be edible. When you make plastic food, it is not us. Chefs prepare good food to be enjoyed and shared by people.

I am very happy to see more chef associations around the world realising the same points and sharing this dream. We have a bigger part to play in this and to help prevent food shortage.

Worldchefs is the official body of chefs, so we at Worldchefs should be leading the change. We should walk the talk, and hopefully our actions will then inspire the other chefs in the world community to do likewise.

BY OTTO WEIBEL – SINGAPORE


IN&OUT OF THE KITCHEN – SPONSOR PROFILE

Thriving in tabletop manufacture for over 200 years, Churchill, the UK tableware manufacturer, has a forward thinking and dynamic approach to its role in the hospitality industry.

Just as the sourcing of local and sustainable ingredients has become more important over the years; design, how plates are made, the different body types and the results that help chefs deliver both back and front of house has always been an important element of Churchill’s product offering.

Design, technical requirements and technol-ogy have all led to continual investment over the last twenty years. The modern factory in Stoke-on-Trent is now equipped with the latest technology, offering an innovative product portfolio that delivers on the toughest industry standards in terms of aesthetics, quality and functionality. A new purpose built warehouse holds high volumes of stock ensuring Churchill can deliver an exceptional service to the hospitality market. Time and resource is also dedicated to considering all investments and the impact on the environ-ment - there is a dedicated charter in place committed to reducing the carbon footprint and making environmental savings.

Recognised for leading brands Alchemy Fine China and Churchill Super Vitrified, the portfolio has developed to include classic lines and trend-led ranges, accommo-dating all sectors of the market. Products manufactured in the UK factory are vigor-ously tested to the exacting standards of the hospitality market and sold worldwide to over 75 countries.

For more on Churchill products, details behind the brands and environmental commitments visit: www.churchill1795.com

MANUFACTURING LED BY DESIGN, QUALITY AND SERVICE

To keep up with all the latest news:

Twitter: @churchill1795Instagram @churchill_1795Facebook /churchill1795


IN&OUT OF THE KITCHEN – CHEFS CORNER

RAISING CHANCESThe Culinary Ability Awards has found a place for people with disabilities in the kitchen.

Studies have been conducted in order to identify certain principles for the employment of people with disabilities (PWD) in the hospitality industry with the aid of experts from the hospitality industry, academia, NGOs, and public organizations. Conclusions made during the research were more than favorable.

A few years ago a research magazine published an interesting opinion: “Majority of participants supported the view that employing people with disabilities would improve service quality and efficiency and reduce service cost. The reason behind this prediction was the conviction that individuals are more determined, patient and eager to push themselves forward compared with an average employee”. A year later an American journal indicated some mind blowing statistics: “There are approximately 50 million people with a disability, and about 10.4% of working-age individuals have disabilities, from which 8.7% work in service and 7.8% in food preparation and service only”. Having in mind a certain talent shortage in the hospitality industry on one hand, and an increase in the number of disabled persons on the other, the article inferred that disability inclusiveness will be a key strategy within many companies.

PUTTING FINDINGS INTO ACTIONKnowing what great potential disabled people have, the Culinary Ability Awards was founded. This should be a backbone and give them a chance to show their talents and share their passion. Since its main purpose is organizing culinary competitions, the activities of this foundation seem to go beyond any border. Almost a decade old, Culinary Ability Awards has put up a stunning list of achievements. The majority of the competitors ended up in full time employment; even as mentors, while others went through an equivocal life changing effects, which only had a positive impact on both – the companies and individuals.

TAKING IT TO THE NEXT LEVELAnother proof the Culinary Ability Award does not intend to stop spreading the range of possibilities is the recent collaboration with Worldchefs and its Culinary Competition Committee on a very special project – the creation of culinary rules for the competitions intended for disabled persons. Here we present you some of its points.

Competitors have 40 minutes to prepare, cook and plate two same plated main courses of their own choice, suitable for restaurant service. All competitors need to provide their own raw materials, cooking and serving equipment, chopping boards, pots and pans etc.

Competitors are reminded that there is a hygiene competition which will run alongside the practical competition and that no prior preparation is allowed other than cleaning vegetables and basic stock. The competition will be judged on: creativity, workmanship, composition and presentation.

All competitors must have their mentor present while competing in this event, with at least 75% work made by the competitor.

The winner of 2014 will be awarded a scholarship with world renowned Chef Anton Mosimann (OBE) at his exclusive private dining club Mosimann’s and also crowned as a Culinary Ability Award Champion.

To get yourself involved with the Culinary Ability Awards, either as a competitor or a host, please contact: [email protected]

BY CHRIS SANDFORD – IRELAND


AUSTRALIAAUSTRALIAN CULINARY FEDERATIONMR. NEIL ABRAHAMSTEL: +61 414 828 141WWW.AUSTCULINARY.COM.AU

AUSTRIAVERBAND DER KOCHE OSTERREICHSMR. ALOIS GASSER TEL: +43 676 538 22 88WWW.VKO.AT

AZERBAIJAN REPUBLICAZERBAIJAN NATIONAL CULINARY ASSOCIATIONMR. TAKHIR IDRIS OGLU AMI-RASLANOVTEL: +99 421 93 30 43

BAHAMASBAHAMAS CULINARY ASSOCIATIONMR. MICHAEL ADDERLEYTEL: +242 3276200 EXT. 6470

BOSNIA-HERZEGOVINAASSOCIATION OF CHEFS IN BOSNIA AND HERZEGOVINAMR. NERMIN HODZICTEL: +387 33 200 412WWW.UKU.BA

BRAZILASSOCIACAO DOS PROFISSIONAIS DE COZINHA DO BRASIL MR. JOAO VERGUEIRO LEMETEL: +55 11 3032 9701WWW.ABAGA.COM.BR

BULGARIABULGARIAN ASSOCIATION OF PROFESSIONAL COOKS MR. ANDRE TOKEVTEL: +359 (0) 897 854 720WWW.BAPC-BG.COM

CAMBODIACAMBODIA CHEF’S ASSOCIATION MR. HAI VUTHYTEL: +885 179 74 766WWW.CAM-CHEFASSOCIATION.COM

CANADACANADIAN CULINARY FEDERATIONMR. DONALD GYURKOVITSTEL: +613 733 5678WWW.CCFCC.CA

CAYMAN ISLANDSCAYMAN CULINARY SOCIETYMR. VIDYADHARA SHETTYTEL: +345 9268 822WWW.CAYMANCULINARYSOCIETY.COM

CHILEASOCIACION CHILENA DE GASTRONOMIA ACHIGAMR. FRENANDO DE LA FUENTETEL: +562 203 63 63WWW.ACHIGA.CL

CHINACHINA CUISINE ASSOCIATIONMR. SU QIUCHENTEL: +86 10 6609 4185 (86)WWW.CCAS.COM.CN

COLOMBIAASOCIACION COLOMBIANA DE CHEFSMR. ALFONSO VENEGAS TEL: +571 211 7660WWW.ASOCIACIONCOLOMBIANADECHEFS.ORG

COOK ISLANDSCOOK ISLANDS CHEFS ASSOCIATIONMR. SAM TIMOKOTEL: +682 74568

COSTA RICAASOCIATION NAIONAL DE CHEF COSTA RICAMS. GRACE RIVERATEL: +506 2222 2116

CROATIACROATIAN CULINARY FEDERATION MR. DAMIR CRLENITEL: +385 42 200 351WWW.KUHAR.HR

CUBAFEDERACIÓN DE ASOCIACIONES CULINARIAS DE LA REPÚBLICA DE CUBAMR. EDDY FERNADES MONTESWWW.ARTECULINARIO.CU

CYPRUSCYPRUS CHEF’S ASSOCIATIONMR. PANIKOS HADJITOFISTEL: +357 993 00 431WWW.CYPRUSCHEFSASSOCIATION.COM

CZECH REPUBLICCYPRUS CHEF’S ASSOCIATIONMR. PANIKOS HADJITOFISTEL: +357 993 00 431WWW.CYPRUSCHEFSASSOCIATION.COM

DENMARKDANISH CHEF ASSOCIATION MR. UFFE NIELSENTEL: +45 23411229WWW.KFDK.DK

DOMINICAN REPUBLICASOCIATION DOMENCANA DE CHEFSMR. CIRO CASOLATEL: +809 621 3336

D.P.R. KOREACOOKS ASSOCIATION OF D.P.R KOREAMR. MME PAK MYONG SONTEL: +850 2 381 4427 / 4410

ECUADORCHEFS ASSOCIATION OF ECUADOR MR. MAURICIO ARMENDARIZTEL: +593 2466975WWW.ASOCHEFECUADOR.NET

EGYPTEGYPTIAN CHEFS ASSOCIATIONMR. MARKUS J. ITENTEL: +02 3748 3958WWW.EGYPTCHEFS.COM

ENGLANDBRITISH CULINARY FEDERATIONMR. JIM EAVESWWW.BRITISHCULINARYFEDERATION.CO.UK

ESTONIAESTONIAN CHEFS ASSOCIATIONMR. RUDOLF VISNAPUUWWW.CHEF.EE

FIJIFINNISH CHEF ASSOCIATIONMS. ULLA LIUKKONENTEL: +358 50 66347WWW.CHEFS.FI

FINLANDFINNISH CHEF ASSOCIATIONMRS. ULLA LIUKKONENTEL: +358 50 [email protected]

FRANCEMUTUELLE DES CUISINIERS DE FRANCEMR. CHRISTIAN MILLETTEL: +33 (0) 1 42 61 52 75

GERMANYVERBAND DER KOCHE DEUTSCHLANDSMR. ANDREAS BECKERTEL: +49 (0) 651 945 12 24WWW.VKD.COM

GREECEHELLENIC CHEFS FEDERATIONMR. MILTOS KAROUBASTEL: +30 210 8251401WWW.HCF.GR

GUAMMICRONESIAN CHEFS ASSOCIATIONMR. PETER DUENAS

HONDURASASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURASMS. JEANNETTE AYESTASTEL: +504 263 88 72

HONG KONGHONG KONG CHEFS ASSOCIATIONMR. MAK KAM KUITEL: +852 25 827 180WWW.HONGKONG-CHEFS.COM

HUNGARYHUNGARIAN NATIONAL GASTRONOMIC ASSOCIATIONMR. ANDRÁS KRIVÁCSTEL: +36 70 9770 111WWW.MNGSZ.EU

ICELANDICELANDIC CHEFS ASSOCIATIONMR. HAFLIDI HALLDORSSONTEL: +354 696 4443WWW.CHEF.IS

INDIAINDIAN FEDERATION OF CULINARY ASSOCIATIONSMR. MANJIT SINGH GILL TEL: + 0124 417 2001WWW.IFCA.INFO

INDONESIAASSOCIATION OF CULINARY PROFESSIONALS INDONESIA MR. CHRISTFIAN NEHEMIATEL: +62 888 973 8850WWW.ACP-INDONESIA.NETWWW.BALICHEFS.COM

IRELANDPANEL OF CHEFS OF IRELANDMR. EOIN MC DONNELLTEL: +353 087 6799 408

ISRAELISRAELI CHEFS ASSOCIATIONMR. LEON MENAHEMTEL: +972 50 4242 600

ITALYFEDERAZIONE ITALIANA CUOCHIMR. PAOLO CALDANATEL: +39 06 4402178WWW.FIC.IT

JAMAICACULINARY FEDERATION OF JAMAICAMR. DENNIS MCINTOSHTEL: + 876 871 4853WWW.CULINARYFEDERATIONJA.ORG

JAPANALL JAPAN CHEFS ASSOCIATIONMR. TOSHI UTSUNOMIYATEL: +81 3 5473 7275WWW.AJCA.JP

JORDANTHE JORDANIAN CHEFS ASSOCIATIONMR. AHMAD JAMAL SAMMOURTEL: +96 279 515 7494

KAZAKHSTANCULINARY ASSOCIATION OF KAZAKHSTAN REPUBLICMS. YELENA AASHCHINSKAYATEL: +7 7162 251345WWW.KAZ-CHEFS.KZ

KYRGYZSTANASSOCIATION OF COOKS OF THE KYRGYZSTANMR. SHUHRAT SHARIPOV TEL: +99 6556 777 356WWW.CHEFS.KG

LATVIALATVIAN CHEFS CLUB MS. SVETLANA RISKOVATEL: +371 29238453WWW.CHEF.LV

LEBANONLEBANON HOSPITALITY SERVICES S.A.R.LMR. JOUMANA SALAMÉTEL: + 96 136 57 655

LIBERIALIBERIA PROFESSIONAL CHEFS ASSOCIATIONMR. EDWIN LAWRENCE JOSIAHTEL: +231 0776 [email protected]

LITHUANIAASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERSMS. RŪTA ŠIUŠIENĖTEL: +370 615 67405WWW.LRVVK.LT

LUXEMBOURGVATEL CLUB LUXEMBOURGMR. ARMAND STEINMETZTEL: + 352 802 453WWW.VATEL.LU

MACAUMACAU CULINARY ASSOCIATIONMR. RAYMOND VONG TEL: +853 85983 148WWW.MACAUCULINARY.NET

MALAYSIACHEFS ASSOCIATION OF MALAYSIAMR. CHERN CHEE HOONGTEL: +603 9274 0217WWW.MALAYSIACHEFS.COM

MALTAMALTA CHEFS SOCIETYMR. GUIDO DEBONO TEL: +356 21 523 667WWW.MALTACHEFSSOCIETY.ORG

MAURITIUSMAURITIUS CHEFS ASSOCIATIONMS. AMBA THUNGAVELUWWW.MAURITIUSCHEFSASSOCIATION.COM

MEXICOASSOCIATION CULINARY DE MEXICO A.C.MS. MARGARITA RENDON DE VINTEL: +52 998 884 24 66WWW.ASOCIACIONCULINARIA.ORG.MX

MOLDOVAASSOCIATION OF CULINARY CATERING MOLDOVAMS. ELENA CIOBANUWWW.ACCM.MD

MONGOLIAMONGOLIAN COOKS ASSOCIATIONMR. OKTYABRI JANCHIVTEL: +976 11 460 900WWW.MGLCHEFS.MN

MONTENEGROCHEFS ASSOCIATION OF MONTENEGROMR. VUKSAN MITROVICTEL: +86 468 246WWW.CHEFSMONTENEGRO.COM

MOROCCOMOROCCO CHEFS ASSOCIATIONMR. KAMAL RAHAL ESSOULAMITEL: +212 522 97 95 60WWW.FMAC.MA

MYANMARMYANMAR CHEF’S ASSOCIATIONMR. OLIVER E. SOE THETTEL: +95 1 501123WWW.MYANMARCHEFS.COM

NAMIBIANAMIBIAN CHEFS ASSOCIATIONMS. SANET PRINSLOOTEL: +264 61 253 542WWW.NAMIBIANCHEFS.COM

NETHERLANDSKOKSGILDEMR. WALDRIK CREMERTEL: +31 (0) 6 53308780WWW.KOKSGILDE.NL

NEW ZEALANDNEW ZEALAND CHEFS ASSOCIATION INC.MR. GRAHAM HAWKESWWW.NZCHEFS.ORG.NZ

NORWAYNORWEGIAN CHEFS ASSOCIATIONMS. KRISTINE H. HARTVIKSENTEL: +47 51 47 46WWW.NKL.NO

PAKISTANMR. M. ZUBAIR KHANWWW.CAP.NET.PK

PALESTINEPALESTINE CHEFS CLUB ASSOCIATIONMR. NADIM MOHAMMAD MILHEMTEL: +972 (02) 277 0462

PERUASSOCIATION PERUANA DE CHEF COCINEROS Y AFINESMR. AUGUSTIN BUITRON BTEL: +511 7856524WWW.APCCAPERU.ORG

PHILIPPINESLTB PHILIPPINES CHEFS ASSOCIATIONMR. J. GAMBOATEL: +632 844 2787WWW.LTBCHEFS-PHILS.COM

POLANDPOLISH OF KITCHEN & PASTRY CHEFS ASSOCIATIONMR. JAROSLAW USCINSKITEL: +48 510 126 484WWW.OSSKIC.ORG.PL

PORTUGALASSOCIAÇÃO DOS COZINHEIROS PROFISSIONAIS DE PORTUGALMR. FAUSTO AIROLDITEL: +351 213 622 705WWW.ACPP.PT

QATARQATAR CULINARY PROFESSIONALS MR. DAVID SOSSONTEL: +974 4479 2221WWW.QATARCP.COM

REPUBLIC OF BELARUSBELARUSIAN CULINARY ASSOCIATIONMR. VIKTOR RADEVICHTEL: +375 296 789 100

ROMANIAASOCIATIA NATIONALA A BUCATARILOR SI COFETARILOR DIN TURISMMR. STEFAN BERCEATEL: +40 0722 773 337WWW.ANBCT-ROMANIA.RO

RUSSIARUSSIAN CULINARY ASSOCIATIONMR. VIKTOR BELYAEV TEL: +7 495 650 3756

SAUDI ARABIASAUDI ARABIAN CHEF ASSOCIATIONMR. YASSER B. JADTEL: +966 2 6846266/6267WWW.SAUDICHEFSASSOCIATION.COM

WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS


SCOTLANDFEDERATION OF CHEFS SCOTLANDMR. IAN MACDONALDTEL: +44 01698 232603WWW.SCOTTISHCHEFS.COM

SERBIACULINARY FEDERATION OF SERBIAMR. ZORAN MISKOVICTEL: +381 11 2681 857WWW.SERBIAN-CHEFS.RS

SINGAPORESINGAPORE CHEFS ASSOCIATIONMR. EDMUND TOHTEL: +65 6885 3074WWW.SINGAPORECHEFS.COM

SLOVAKIASLOVAK UNION OF CHEFS AND CONFECTIONERSMR. BRANISLAV KRIZANTEL: + 421 2 5464 8417WWW.SZKC.SK

SLOVENIASLOVENIAN CHEFS ASSOCIATIONMR. SRECKO KOKLICTEL: + 386 41 371 651WWW.KUHARJISLOVENIJE.SI

SOUTH AFRICASOUTH AFRICAN CHEFS ASSOCIATIONMR. STEPHEN BILLINGHAMTEL: +27 11 482 7250WWW.SACA.CO.ZA

SOUTH KOREAKOREA COOKS ASSOCIATIONMR. YOUNGSUN RATEL: +82 2 734 1545

SPAINFEDERACION DE ASOCIACIONES DE COCINEROS Y REPOSTEROS DE ESPANAMR. SALVADOR GALLEGO JIMINEZWWW.FACYRE.COM

SRI LANKACHEFS GUILD OF LANKAMR. TYRELL WASALATHANTHRIETEL: +9 411 2055 041WWW.CHEFSGUILDOFLANKA.COM

SWEDENSWEDISH CHEFS ASSOCIATIONMR. CONNY ANDERSSONTEL: +46 733 648010WWW.SVENSKAKOCKARSFORENING.SE

SWITZERLANDSOCIETE SUISSE DES CUISINIERSMR. PETER WALLISERTEL: +41 41 418 22 22WWW.HOTELGASTROUNION.CH

TAIWANTAIWAN CHEFS ASSOCIATIONMR. JERRY CHENTEL: +886 4 24261248WWW.FORMOSACOOKING.COM.TW

THAILANDTHAI CHEFS ASSOCIATIONMR. JAMNONG NIRUNGSANTEL: +66 84 5589 292WWW.THAILANDCHEF.IN.TH

TOGOJEUNES CHEFS TOGOMR. TOSSOU OUTSATEL: +228 91885

TUNISIA MAITRES DES SAVEURS ET GASTRONOMES DE TUNISIEMR. NEBIL ROKBANITEL: +216 23 335300

TURKEYCOOKS AND CHEFS FEDERATION OF TURKEYMR. Y. YALCIN MANAVTEL: +90 (212) 272 46 40WWW.TUMAF.ORG.TR

UKRAINEASSOCIATION OF CULINARY WORKERS OF UKRAINEMR. MIKHAILO PERESIGHNYITEL: + 67 503 44 12WWW.UKRAINE-ACU.ORG.UA

U.S.AAMERICAN CULINARY FEDERATIONMR. THOMAS MACRINATEL: + 1 904 824 4468WWW.ACFCHEFS.ORG

UNITED ARAB EMIRATESEMIRATES CULINARY GUILDMR. UWE MICHEELTEL: +9714 3403128WWW.EMIRATESCULINARYGUILD.NET

UZBEKISTANASSOCIATION OF COOKS OF UZBEKISTANMR. UMAROV AKBAR HAMDAMOVICHTEL: +99871 265 2771WWW.CHEFS.UZ

VANUATUVANUATU CHEFS AND FOOD HANDLERS ASSOCIATIONMS. SARAH KYMBREKOSTEL: + 67 855 71671WWW.VANUATUCHEFS.COM

VENEZUELAASOCIACION DE CHEF DE VENEZUELAMS. ELIA NORA RODRIGUEZTEL: + 58 241 8 255064WWW.VENEZUELACHEF.COM

VIETNAMTHE SAIGON PROFESSIONAL CHEFS GUILD MR. LY SANHTEL: +84 8 382 44691WWW.VIETNAMCHEFS.COM

WALESCULINARY ASSOCIATION OF WALESMR. COLIN GRAYTEL: +44 1341 247 268WWW.WELSHCULINARYASSOCIATION.COM

ASSOCIATE MEMBERS

ARGENTINAINSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESS MS. MARIANA [email protected]

AUSTRIAKLUB DER KOCHE KARNTEN CARINTHIAN CHEFS ASSOCIATION MR. GUNTER [email protected]

GUATEMALAGUATEMALA CULINARY ARTS ASSOCIATIONMS. EUDA LISSETH [email protected]

HUNGARYCHEF CLUB ‘99

ISRAELTASTE OF PEACEMR. SARKIS YACOUBIAN TEL: +972 50 86 1111 [email protected]

ROMANIAASPROGAST MR. NICULAE NEJLOVENAU [email protected]

ROMANIACULTURAL ASSOCIATION EURO-EAST ALTERNATIVE MS. IULIA DRAGUT [email protected] WWW.CAMPIONATDEGATIT.RO

SOUTH TYROLSUDTIROLER [email protected]

USASOCIETE CULINAIRE PHILANTROPIQUE WWW.SOCIETECULINAIRE.COM

UNITED KINGDOMINTERNATIONAL MILITARY CULINARY ORGANISATION

CORPORATE MEMBERS

AUSTRALIAMEAT & LIVESTOCK AUSTRALIA LTDWWW.MLA.COM.AU

FRANCEEQUIP HOTEL REED EXPOSITIONS FRANCEWWW.EQUIPHOTEL.COM

GERMANYDELIKATESSEN MANUFAKTUR WWW.DELIKATESSENMANUFAKTUR.DE

GERMANYMARRIOTT HOTEL HOLDING GMBHWWW.MARRIOTT.COM

MALAYSIAKDU COLLEGE –SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTSWWW.KDU.EDU.MY

MEXICOINSTITUTO CULINARIO DE MEXICO WWW.ICUM.EDU.MX

RUSSIACARVING ACADEMYWWW.CARVING-ACADEMY.COM

RUSSIAPIR GROUPWWW.PIR.RU

SINGAPORECHEF N SERVICEWWW. CHEFNSERVICE.COM

SINGAPORESINGAPORE EXHIBITION SERVICES PTE LTD KOELNMESSEWWW.SESALLWORLD.COM

SWITZERLANDBASEL MESSE AGWWW.MCH-GROUP.COM

USAJOHNSON & WALES UNIVERSITYWWW.JWU.EDU USALE CORDON BLEUWWW.CORDONBLEU.EDU

USATHE CHEFS ACADEMYWWW.THECHEFSACADEMY.COM

USACULINARY INSTITUTE OF AMERICAWWW.CIACHEF.EDU

YOUNG CHEFS CLUB

AUSTRALIAWA CULINARY YOUTH CLUBWWW.FACEBOOK.COM/WA-CULINARY-YOUTH-CLUB

CANADACCFCCWWW.CANADIANJUNIORCHEFS.CA/

CHINASHANGHAI JUNIOR CHEFS CLUBTEL: +86 21 [email protected]

HONG KONGHONG KONG YOUNG CHEFS CLUBCONTACT: MR. KEVIN WONGWWW.HKYCC.HK/

INDONESIAYCCI YOUNG CHEFS CLUB INDONESIAWWW.FACEBOOK.COM/YCCIYOUNGCHEFSCLUB

INDONESIAYCCI BALI CULINARY PROFESSIONALS JR CHEFS BALI CHAPTERWWW.BALICHEFS.COM

MALAYSIAYOUTH CHEFS CLUB MALAYSIAWWW.FACEBOOK.COM/CAMYOUTHCHEFS

MALAYSIAPJCC PENANG JUNIOR CHEFS CLUBWWW.PENANGCHEFS.COM

MAURITIUSMAURITIUS CHEFS ASSOCIATION YOUNG CHEFS CLUBCONTACT: MR. JASON SANGAHOOPIETEL: (230) 465 [email protected]

SERBIASERBIAN JUNIOR CHEFS [email protected]@GMAIL.COM

SINGAPORESINGAPORE JUNIOR CHEFS CLUBCHAIRMAN: IGNATIUS LEONGSJCC_CONTACTS@YAHOO.COMWWW.SINGAPOREJUNIORCHEFSCLUB.BLOGSPOT.COM

SLOVENIAYOUNG CHEFS CLUB SLOVENIA

SRI LANKASRI LANKAN JUNIOR CHEFS CLUBCONTACT: UDITHA [email protected]/

VIETNAMJUNIOR CHEFS CLUB VIETNAMCONTACT: NGUYEN TIN TRUONG DUYWWW.VIETNAMCHEFS.COM

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WORLDCHEFS EVENTS CALENDAR 2014 - 2015

WORLDCHEFS COMPETITIONS10 - 13 SeptemberThailand International Culinary Cup - Thailand

30 September - 1 OctoberPolish Culinary Cup (National) - Poland

20 - 26 OctoberAsia Food Festival - Battle of the Chefs (Continental) - Penang

12 - 14 November FHC China 2014 (National) - Shanghai

14 NovemberYoung Chef and Pastry Competition (Regional) - Macao

22 - 26 NovemberVilleroy & Boch Culinary World Cup (Global) - Luxembourg

1 - 3 March 2015Toronto Culinary Salon 2015 – Canada

31 July - 2 August 2015American Culinary Classic – Orlando, Florida

WORLDCHEFS JUDGING SEMINARS7 NovemberNew Delhi – India

21 - 22 November Pastry, Rookie and License Renewal Judging Seminars – Luxembourg

CHEF2CHEF WORKSHOP Chef2Chef Workshops powered by Worldchefs & Electrolux Professional

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GLOBAL CHEFS CHALLENGE SEMI FINALS 2015 - 2016Europe South April 2015 – Sarajevo (Bosnia Herzegovina)

Asia May 2015 – Bangkok (Thailand)

Europe North June 2015 – Copenhagen (Denmark)

AmericasJuly 2015 – Ecuador

Pacific Rim August 2015 – Auckland (New Zealand)

Europe Central October 2015 – Prague (Czech Republic)

Africa/Middle EastNovember 2015 – Abu Dhabi (United Arab Emirates)


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