worldchefs magazine issue10 (may - august)

WORLDCHEFSOFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIESIssue 10

Anno 2014May - August

NewsArt & Science Come Together

FocusWorldchefs Congress 2014

Young ChefsSingapore Junior Chefs Club Turns 10

Spotlight Dilmah – The Tea Master

TRUE TASTE. GLOBAL EXPERTISE.

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TRUE TASTE. GLOBAL EXPERTISE.

Products developed by our chefs to deliver made-from-scratch taste.Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience.

True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities.

True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.

True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level.

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WORLDASSOCIATIONOF CHEFSSOCIETIES

4 WORLDCHEFS MAGAZINE

FOUNDATIONS FOR THE FUTUREWORLDCHEFS MAGAZINECOVER PHOTOCOURTESY OF FÄVIKEN MAGASINETWWW.FAVIKENMAGASINET.SE

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

MANAGING DIRECTOR RAGNAR [email protected]

MANAGING EDITORJENNY TAN [email protected]

CO-EDITOR ZOJA [email protected]

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

LOUIS PERROTTECONTINENTAL DIRECTOR AMERICAS

THOMAS GUGLER CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST

GLENN AUSTINCONTINENTAL DIRECTOR PACIFIC REGION

RICK STEPHENCONTINENTAL DIRECTOR ASIA

BRENDAN O’NEILLCONTINENTAL DIRECTOR EUROPE NORTH

MIROSLAV KUBECCONTINENTAL DIRECTOR EUROPE CENTRAL

SRECKO KOKLICCONTINENTAL DIRECTOR EUROPE SOUTH

DEAR CHEFS,

I want to thank all of you for being a big part of the history of Worldchefs.

As we face the future, as a global voice and authority of culinary profession, Worldchefs is single-minded about our direction ahead.

We will welcome new member countries and partners, inspire and groom the next generation, support the Worldchefs Committees and strengthen the initiatives. We will expand the professional network, develop innovative projects, and continuously exchange knowledge, maintain and improve standards.

To provide the next generation with a firm legacy we should all think a step ahead. This July, the Worldchefs Congress in Stavanger will pose a simple question: How to Feed the Planet in the Future, which will be the event’s main theme. To get closer to finding the answer, we have invited some brilliant minds and powerful individuals from the sustainability field to share their knowledge and help us carry out with the progress. We also recently welcomed a new partner, Electrolux Professional, a world-renowned leader for professional kitchen equipment. We are excited to present the “Art and Science Come Together” seminars, focused on sustainable cooking.

Bearing all this in mind, I would like to extend my thanks to the Board and Committee members, and give special thanks to the former Worldchefs Vice President Hilmar Jonsson for his tremendous work and for passing the torch to Charles Carroll, the first Vice President in the history of Worldchefs who is not from the same country as the President. Likewise, my appreciation goes to the valued members, as well as to our staff and partners, who have followed us on this mission and given us their invaluable support.

I sincerely wish to see you all in Norway and believe we will continue raising the bar together,

Gissur GudmundssonWorldchefs President

GISSUR GUDMUNDSSON WORLDCHEFS – PRESIDENT

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CONTENTS

38

14

GERT KLOTZKESWEDEN

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: Borghild Fiska – Norway

Gert Klotzke – Sweden

Einar Risvik – Norway

Lars Charas – Netherlands

Jasper Jek – Singapore

Chris Sandford – Ireland

Michael Baskette – USA

Rick Moonen - USA

SPECIAL THANKS TO:

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04 WORLDCHEFS PRESIDENT ADDRESS

WORLDCHEFS AND YOU

08 WORLDCHEFS NEWS

16 WCWB - SAVING THE WORLD

17 COMPETITION SKILLS

18 QUALITY CULINARY EDUCATION

19 WORLDCHEFS CONGRESS 2014

20 WORLDCHEFS CONGRESS CHAIRMAN ADDRESS

21 THE FINAL SHOWDOWN

24 TAKING OVER THE STAGE

28 MOMENT OF CHANGE

29 INSPIRE AND BE INSPIRED

30 BRINGING THE YOUTHS TOGETHER

32 THE NEXT LEADERS

34 SINGAPORE JUNIOR CHEFS CLUB TURNS TEN

36 ASIA PASTRY CUP

COUNTRY FOCUS

38 NORDIC CONFUSION

40 WELCOME TO STAVANGER

42 NEW NORDIC WAVE

43 THE NOMA STORY

44 NEW NORDIC FOOD IS GOOD FOR YOU

IN&OUT OF THE KITCHEN

47 IN&OUT OF THE KITCHEN NEWS

50 DILMAH REAL HIGH TEA CHALLENGE

52 THE TEA MASTER

56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS

58 WORLDCHEFS EVENTS CALENDAR

BORGHILD FISKA NORWAY

ElectroluxDick KnivesFIggjoCustom CulinaryDilmahHugSterlingSDI Scottish SeafoodFonterra

ValrhonaAAcoWFP UNIMI LuzernKDUMyNewsDeskSegersVanDrieGroup

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www.worldchefs.org

WORLDCHEFS YOU&

WHO ARE WE?Worldcehfs, a non-political professional association, 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 around 100 official chefs associations as members that represent 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 and Global Pastry Chefs Challenges culinary competitions. The global events are held over a 2-year period with 7 semi-finals in 7 different world regions. The Global Finals takes place at Worldchefs biannual 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.

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WORLDCHEFS – NEWS

WORLDCHEFS NEWSPRICELESS SMILES On April Fool’s Day, Chef Joseph Oseli from Slovenia collaborated with the Centre for Culinary Training from Belgrade and Serbian Chefs. He organised a workshop for orphans, inspiring them with the wonders of the culinary profession. The kids had the opportunity to try some of the dishes for the first time in their lives, and had the chance to help the chefs make pizza and gnocchi. It was a long but memorable day.

CHARLES CARROLL THE NEW VICE-PRESIDENTPresident Gissur Gudmundsson, the Worldchefs Executive Committee and the Icelandic Chefs Association announced the appointment of Charles Carroll (USA) as the Vice President for Worldchefs. Carroll will carry on the work of former Vice President, Hilmar Jonsson (Iceland), who stepped down for personal reasons.

This is the first time in the history of Worldchefs that the Vice President is of a different nationality from the President.

Chef Charles Carroll has been part of Worldchefs since 2010, when he was appointed Chairman of the Worldchefs Congress in Daejeon, South Korea. He is also Chairman for the upcoming Congress in Stavangar, Norway.

With more than 30 years of culinary experience, Carroll will contribute in more ways than one to the growth of Worldchefs.

CANADA & MALAYSIA IN BIDDING RACE FOR WORLDCHEFS CONGRESS 2018THE WORLDCHEFS 2018 CONGRESS BIDS ARE OFFICIALLY OUT!

Having successfully met all the requirements, Kuala Lumpur (Malaysia) and Vancouver (Canada) will be battling it out to host the 2018 Worldchefs Congress. The final announcement of which country gets this prestigious opportunity will be made at this year’s Worldchefs Congress in Stavanger, Norway. Worldchefs wishes both candidates best of luck and eagerly awaits to find out which country the ball will be passed on to!

JASPER JEK AS THE FIRST EXECUTIVE ASSISTANT TO THE WORLDCHEFS PRESIDENT

Worldchefs is delightedto announce theappointment of JasperJek from Singaporeas Executive Assistantto the President ofWorldchefs. Jasper was the Young Chef Ambassador for Asia, and has been instrumental inpromoting the growthof Young Chefs Clubsin Asia and beyond. He will take on this newly created rolefor the next 2 years!

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WORLDCHEFS – NEWS


WORLDCHEFS LAUNCHES UPDATED LOGOWorldchefs has introduced an updated logo with a snazzier name - Worldchefs. According to creative director Tomas Bolli, this design spotlights the chef and strengthens the global recognition of the culinary profession. We hope this new logo will be a symbol of global recognition.

HONG KONG NATIONAL CULINARY TEAM WINS BATTLE FOR THE LION TROPHY Asia’s largest international trade event for the food and hospitality industry, the 4-day Food&HotelAsia2014 (FHA2014) came to a close on the 11th of April 2014 at the Singapore Expo. Meanwhile, the region’s most prestigious and recognized international culinary competition FHA Culinary Challenge saw over 800 competitors participating.

For the prestigious Battle for the Lion trophy, Hong Kong emerged the champion after 24 hours of gruelling culinary competition. Congratulations to Team Hong Kong! Till 4 years later!

PRESIDENTIAL ELECTIONS IN SLOVENIADuring the General Assembly of the Slovenian Association of Chefs and Confectioners, held at the beginning of March 2014 at the Grand Hotel Union in Ljubljana, officials presented their activity reports for 2013 and set plans for this working year. Simultaneously, the elections for the presidency and committees were held for the new four-year term. After counting the ballots, the team that won the Presidency elections was announced: Srecko Koklic was elected the President, Tomaz Vozelj the Vice President, and Stas Zorzo the Secretary. The new Presidency’s election program paid even more attention to working with young people, improving the public recognition of the Association, directing members to raising professional levels, successfully participating in national and international competitions and attracting new sponsors. Major challenges for the future are the formation of a culinary academy in the premises of the Training Centre DKSS Kamnik and reorganization of the committees with special responsibilities.Federation members!

WORLDCHEFS TEAM IN SINGAPORE!During the Food&HotelAsia period, the Worldchefs Team met in Singapore for the staff meeting. The expanding team charted the direction for the next phase, including plans for the Worldchefs Congress. The meeting was helmed by Managing Director Ragnar Fridiksson and rounded up with a touch of Singapore - chilli crabs and Tiger beer!


WORLDCHEFS – NEWS

Another Emirates Culinary Guild Salon Culinaire is behind us. The competition took place during the Gulfood in Dubai, with a slight difference – it lasted for 5 days, February 8-12. Welcoming 1,500 guests and organizing 24 different classes, Salon Culinaire 2014 certainly peaked and raised the standards for the next year! Either as individuals or teams, professional chefs, pastry chefs, cooks and bakers battled out in a series of practical cooking competitions to buffet and banqueting showpieces, showcasing their talent through wide range of skills and techniques.

A panel of 25 renowned experts, appointed by Worldchefs , were evaluating the competition.

Although many produced fascinating results, those who earned the first places were:

Best Effort by an Individual Establishment: Atlantis the PalmBest Effort by a Corporation: Jumeirah Group Best Arabian Cuisinier: Ibrahim Ayou – Atlantis the PalmBest Pastry Chef: Dammika Herath – Radisson Blu CreekBest Kitchen Artist: Rohitha Kumara & Leelawansa Kasthuriarachchi – Jumeirah Burj Al Arab;Best Cuisinier: Sivabalan Krishnan – Atlantis the Palm The Middle East Young Chef of the Year: Ishara Rangana Athapathu – The Address Hotel

THE FINAL COOK-OFF AT THE EMIRATES SALON CULINAIRE


WORLDCHEFS – NEWS

TORONTO CULINARY SALON EXCEEDS EXPECTATIONS

FIRST OF ITS KINDThe Chefs Association of Pakistan has recently launched a book on Pakistani Cuisine, the first of its kind in the history of Pakistan, authored by a renowned hospitality expert Mahmood Akbar (Managing Director in Salt’ n Pepper restaurants in Pakistan and the UK). This invaluable contribution documents the traditional and authentic Pakistiani Cuisine, its diverse tradition, range of dishes and taste, will go a long way in reviving Pakistani Cuisine. Not surprisingly, the event was attended by icons of the industry.

For the first time in 20 years, Canadian chefs and cooks got an opportunity to compete in the Worldchefs endorsed national competition. This momentous event took place at Direct Energy Centre in Toronto, during the CRFA Show March 2-4. The judging panel consisted of Head of Jury Cornelia Volino, President, CCFCC Toronto Branch and Manager, CCFCC Bocuse d’Or Canada; Graham Tinsley, Manager Welsh National Culinary Team and Clayton Folkers, Baking Instructor, Northern Alberta Institute of Technology (NAIT). Organized under Worldchefs international rules and regulations and under supervision of Worldchefs approved judges, the event provided competitors and novice participants with valuable experience, as well as served as an exquisite platform to prepare themselves for the upcoming international competitions. At the end of the competition, gold, silver and bronze medals, as well as the Best of Show honors were awarded in culinary arts and pastry arts to novices and professionals.

THE MANFRED MUELLERS TRAINING ROOMManfred Muellers is a lucky man, with a training room at HTA School of Culinary Art in Johannesburg named after him. The inauguration ceremony was presided over by HTA founder and current South African Chefs Association President, Stephan Billingham.

The training room is filled with trophies that highlight Muellers’ culinary career, loaned to HTA to inspire the next generation.

Born in Germany, Muellers has worked in top establishments and with some of the best chefs in South Africa. He is also an honorary lifetime President of the South African Chefs Association. He said, “It never felt like work, it was always a pleasure. To share your knowledge and inspiration is a great honour.”

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WORLDCHEFS – NEWS

WORLDCHEFS AND ELECTROLUX PROFESSIONAL SEAL A MILESTONE PARTNERSHIP

For decades, Electrolux has been present in one of the most demanding workplaces - the professional kitchen, gaining exclusive insight from working among the world’s top-ranked chefs. This has brought innovative and thoughtful solutions that improve the business of restaurants around the world and help consumers to experience fruitful gastronomic enjoyment. Sharing the never-ending knowledge and innovative solutions with international culinary expertise coming from the Worldchefs is at the very foundation of this exclusive partnership.

Moreover, the partnership between Worldchefs, a global voice of the culinary industry, and Electrolux Professional, the world-renowned leader of professional kitchen solutions, will launch a number of dedicated and exciting activities, which will unite the beauty of culinary arts with breakthroughs in culinary technology.

The first initiative in the pipeline within the “Art & Science Come Together” project is Chef2Chef, a series of educational seminars created to bring Chefs together at the Electrolux Professional Innovation Centers, extensive showrooms equipped with training kitchens designed for equipment demonstrations, cooking sessions and educational trainings, spread across the world.

These educational training sessions will be focused on core themes, such as sustainable cooking, usage of locally sourced ingredients, with details on how chefs can plan, source and prepare food, applying the technology and science behind the Electrolux Professional solutions, such as the Cook&Chill system. First, the partnership will focus on four key areas - Dubai, Russia, United Kingdom and United States, and will feature several annual events in each local Innovation Center. Surely, more activities will follow the master project, involving an extended number of countries. “Electrolux has always been a preferred professional brand for chefs. We are pleased and excited about this partnership, which opens up numerous opportunities for chefs around the world to improve their skills and benefit from the vast knowledge and experience Electrolux Professional brings to the table,” said Worldchefs President Gissur Gudmundsson.

Additionally, Alberto Zanata, President of Electrolux Professional, stated: “What makes Electrolux unique is that we are always focusing on solutions for foodservice players. We offer a complete system that starts from the preparation, preservation, refrigeration, and ends with the cooking process. Nevertheless, combining technology, sustainability and training is precisely what we aim to achieve with Art & Science Come Together seminars.”

Combining Worldchefs creativity, talent and experience with the expertise, technology and proficiency offered by Electrolux Professional, the two leading names have sealed a milestone project called: “Art & Science Come Together”. More specifically, the joint project aims to share the common knowledge and increase the awareness on specific topics related to sustainable cooking, while providing chefs with an essential hands-on experience in the high-end equipped Electrolux Professional facilities.

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WORLDCHEFS – WITHOUT BORDERS

SAVING THE WORLD

The WCWB Committee meeting was started by Chairman Willment Leong. Although the news about the triumphant Philippines humanitarian mission was well-known around the world, Chairman Willment presented the results.

What served to be an inspiration was how WCWB rallied chefs worldwide to donate funds, organise charity dinners and cook food to support the recovery from typhoon Haiyan in a short span of time and raised a total of more than 30,000 Euros. The amount was assigned to the LTB Philippines Chefs Association to build damaged roofs and help endangered areas on behalf of World Chefs Without Borders.

The rest of the members, Tony Khoo (Culinary Training), Oliver So Thet (Natural Disaster), as well as Yau Kok Kheong (Public Relations/Finance), shared their presentations. Mak Kam Kui, a key committee member, could not be present but was represented by Chef Yau.

The Thailand Culinary Academy also played an important role in the WCWB mission by helping the Thai who were caught in the flood.

The importance to the meeting also brought together the rest of the Committee Members: Thomas Gugler (Fund Raising), Cornelia Volino, (Marketing), Árni Þór Arnórsson (Social Media), Ray J. Mccue (Food Shortage Educational Program), Jozef Oseli, (Charity Gala Events), and two WCWB Global Ambassadors - Alan Ho and Christos Gkotsis. The meeting’s conclusion was straightforward - as a non-profit humanitarian organisation dedicated to feeding body and soul and providing food, clean water and education to those in need, the WCWB members commitment has remained unchanged, but strengthened by successful achievements done so far.

“Seeing the tremendous capabilities chefs have when they are united…our next focus will be to include Marketing, Education, IT and more WCWB Ambassadors from each Worldchefs member country to contribute with their passion and skills and help us enlarge our activities and provide help without borders,” concluded Willment Leong. Worldchefs President Gissur Gudmundsson once again underlined the major importance that WCWB initiative has, and on behalf of the entire Worldchefs offered strong support for all future actions.

The recent World Chefs Without Borders (WCWB) Committee meeting held in Romania in March led to great achievements.


WORLDCHEFS – IN FOCUS

COMPETITION SKILLSThe global stage of culinary competitions has never been livelier. In each corner of the world there is a cooking battle, where everyone is hoping to be a winner. Gert Klotzke, the Chairman for the Worldchefs Culinary Competition Committee shares his tips on how to best prepare for the final cook-off.

Gert Kloztke, Worldchefs Chairman for the Culinary Competition Committee, multi-winner at some of the most prestigious competitions, including the Olympics (where he was the Swedish Team Captain for several years) shares his tips. ALWAYS BE READYIf you want to compete and win, you can be sure the process will take a long time. Firstly, you have to plan your timeline for this task, and inform your employer about your decision. If you have not competed before, it would be highly recommended to watch a competition before you enter the arena. It is also important that you read the competition’s rules very carefully, and if something is unclear, contact the organiser.

To compete does not mean you have to reinvent the wheel. However, you should be up-to-date with the latest trends, and you need to master both the basics as well as modern techniques. A good way to prepare is to study different cookbooks and food magazines. As well, getting inspiration from your colleagues is also an option; still don’t try to copy someone´s dish.

KEEP IT STEADYAfter you have done your study, decide which dishes you will master. Work out your schedule and simulate the working environment. In case you want to bring your own equipment and kitchen appliances, make sure it is allowed. Make sure you bring extension cords, so you can set the appliances where you want them. Keep in mind that it is allowed to weigh ingredients such as flour and sugar and rearrange the equipment before the competition.

GO!Pay attention to any changes during the process of preparation: oven temperature, amount of spices and other ingredients, time etc; so you always keep control of your recipe, and also know exactly how much time you need to get it ready. You can also let other people taste your dish and give their opinion. However, it does not mean that you should be changing the recipe all the time. Remember, it is your own signature! Likewise, pay attention to details and do not forget the simple rule: warm food on a hot plate and cold food on a cold plate.

Think through hygiene, clothing and shoes. Do not wear any accessories. Try to wear your hair as short as possible and a beard protection. Always use a Chef ’s hat, and be sure to have an extra

jacket if you get dirty. Always have a clean apron, especially before service, and remember that it is the food and not the chinaware that will be assessed. Likewise, read thoroughly the Worldchefs hygienic rules so as to be updated on what is expected from you. Make sure you have at least 15 minutes extra time for service; you will need to prepare the service perfectly and to clean the kitchen.

Lastly, try to enjoy every minute of this experience. Good luck!

BY GERT KLOTZKE – WORLDCHEFS CULINARY COMPETITION CHAIRMAN


WORLDCHEFS – EDUCATION

HATS OFF TO THE QUALITY CULINARY EDUCATION

BY MICHAEL BASKETTE – USA

Tradition, firm commitment, diversity in study programme, strong curriculum ... are some of the first things we look for in a school. However, once all of these become internationally recognized and acknowledged by a leading institution such as Worldchefs, it surely brings education to a whole different level!

ISRAEL ISRAEL CULINARY COLLEGEThe end of the last year Worldchefs Recogni-tion of Quality Culinary Education (RQCE) program proudly welcomed the first culinary programme from Israel that deserv-edly earned this prestigious achievement. Moreover, in November 2013 Israeli Culi-nary College (HASHEF) was awarded by the Worldchefs RQCE international certificate for delivering a high level of quality culinary education to its students in outstanding, modern facilities. HASHEF is Israel’s leading College for Culinary Studies. The school op-erates in five branches, reaching as far north as Haifa and south to Beer-Sheva and offer-ing learning opportunities for hundreds of young culinarians throughout the country, teaching them both local and international cuisine to support a growing labour market around the world.

INDIATHE INTERNATIONAL INSTITUTE OF CULINARY ARTSThe first school to earn Worldchefs RQCE in India was the International Institute of Culinary Arts (IICA) from New Delhi. Located in the capital of India, IICA is committed to producing well-qualified and highly effective, mobile and dedicated work force to answer the industry’s needs globally. Nevertheless, IICA is approved by City & Guilds of London to offer Level 1 Certificate in Food and Beverage Service, Food Produc-tion and Culinary Arts, and Level 2 Diploma in Patisserie. The institute has state of the art infrastructure with all modern facilities and state of the art lab kitchen designed to meet international standards.

SWEDEN ULLVIGYMNASIET RESTAURANT AND CATERING SCHOOLJust recently Worldchefs has welcomed another school from Nordic region to its RQCE programme – the Ullvigymnasiet Res-taurant and Catering school, a top culinary school in Köping Sweden, located close to Lake Mälaren that connects the Baltic Sea. Ullvigymnasiet has earned a great reputation as a competing school in national and inter-national competitions, offering a three year secondary certificate programme and hands-on competition experience to build skills, confidence and pride in everything they do; they have participated in the Swedish Cham-pionships and National Champions in 2013. One of Ullvigymnasiet graduates, Fredrik Hedlund, was a member of the Swedish Na-tional team and won the overall gold in the Culinary Olympics in Erfurt 2012; while the Head teacher Marcus Hallgren, is a member

of the board in Swedish Chefs Association and senior advisor and founder of the Young Chef Club in Sweden.

RUSSIA TSARITSYNO COLLEGEKISLOVODSK STATE MULTI-PROFILED TECHNICAL SCHOOLMOSCOW STATE EDUCATIONAL INSTITUTION OF SECONDARY VOCATIONAL EDUCATION COLLEGE OF TECHNOLOGY NO. 14 Earlier this year two new Russian schools were awarded by the Worldchefs RQCE international certificate for meeting and exceeding the Worldchefs global standards. Including Kislovodsk State Multi-profiled Technical School, offering extensive diploma programmes in Professional Cookery (tech-nology program in catering) and Pastry; College Tsaritsyno from Moscow, one of the first Worldchefs recognised schools back in 2011; and Moscow State Educational Institu-tion of Secondary Vocational Education College of Technology No. 14, reflecting the high quality of professional education provided on the basis of a unique high-tech educational environment and open space college education for Professional Cookery and Pastry Arts.

If you are interested in applying for Worldchefs Recognition of Quality Culinary Education pro-gramme you will find all the information, polices and procedures on the Worldchefs website, where the process is carried out solely through the inter-net and e-mail communication.


WORLDCHEFS CONGRESS 2014

PAGE

20PAGE

21Welcome to Norway! Message from the Congress Chairman

The final showdownGlobal Chefs Challenge Finalists

PAGE

24PAGE

32Taking over the stageWe present the Congress Speakers

The next leaders Continental DirectorsElections


WORLDCHEFS – MESSAGE FROM THE CONGRESS CHAIRMAN

WELCOME TO NORWAY!I can honestly tell you that your Worldchefs Office and I have been working full time on the Congress over the past year to bring you the best Congress ever. The Norwegian Host Team is AMAZING and will certainly deliver a memorable Congress as they have been going full steam over the past two years. I promise their expertise in Congress preparation, fantastic hospitality and incred-ible food will meet all expectations.

We have all worked together as one to make this a special Congress. I am sure most of you can imagine the work that goes into every detail from airport transfers, timing, accommodations, entertainment, hospital-ity, top shelf education, world competition, acknowledging dedication and excellence of our members and good old fun and comradery. The Norwegian Team and our Worldchefs team has worked tirelessly to make sure you’re comfortable and come away from this year’s Congress refreshed, excited and full of new ideas to take back to your properties and home to live and work a more fulfilling life.

I would like to share with you some of the exciting new changes and highlights of this year’s event. The Parade of the Nations will happen on Wednesday night (July the 2nd) during the icebreaker. We will all meet in the City Center and walk down to the recep-tion for all of Stavanger to see. Thursday’s

opening Congress is action packed and full of exciting speakers and presenters. We are engaging the young chefs into the congress, opening welcome messages from Norway Government officials, inspirational messages from Chef Michael Quinn, amazing key note speaker Julian Cribb, great coffee breaks and lunch. Thursday night you will need to sign up for one of four special venues for dinner, all will be spectacular.

On Friday July the 4th, we have taken all Worldchefs Business and Presidents meetings and separated it into one room. For the first time you will have the choice to join the business meeting or spend the day in edu-

cational breakout rooms. We have a wide range of talented chefs and presenters from all around the world. Also back by popular demand we have Norwegian cooking classes scheduled which you will need to sign up in advance to attend. At 4:00 don’t miss the special award ceremony recognizing World-chefs’ finest!

On Saturday we have our final key note ad-dress from special guest in regards to “How To Feed the Planet”. You will be amazed by the information presented. Wishing you all a wonderful time in Norway and if there is any-thing we can do please feel free to contact us.

I look forward to a great Congress, where the highest standard of excellence, profes-sionalism, leadership, respect and culinary pride are instilled throughout our member-ship. With an end result and common goal of growing culinarians and chef societies around the world, who not only reach their individual and country goals but grow into positions of culinary influence and leader-ship worldwide.

Be well and safe travels!

Charles CarrollWorldchefs Congress ChairmanWorldchefs Vice President


WORLDCHEFS – GLOBAL CHEFS CHALLENGE

THE FINAL SHOWDOWN

Chefs from seven continents are about to gather at this year’s Worldchefs Congress to pit their skills against one another. The prize? The prestigious trophies at the Global Chefs Challenge, Global Pastry Challenge and Hans Bueschkens Young Chefs Challenge. We speak to the competitors.

CANDICE PHILIP Age 31South Africa

“Global Chefs Challenge has been an opportunity of a life time. Represent-ing your country is one thing, but representing a continent at the Finals is something else altogether. It has been great honor and the biggest individual achievement of my career”.

SCOTT RYAN Age 39 USA

“The Global Chefs Chal-lenge has been really fun and exciting so far, lots of hard work and plan-ning. I look forward to representing the Ameri-cas, meeting new friends, learning new techniques and preparing great food with great chefs”.

CALVIN CHOIAge 39 Hong Kong

“Proper and well-coor-dinated communication and plenty of hard train-ing is what we believe is the right recipe to succeeding in the Finals. Certainly, I am very much looking forward to the Finals happening in Stavanger”.

ALE MORDASINI Age 23Switzerland

“The competition jour-ney for my team and me started in 2012. Surely, I am very much looking forward to the adventure and the Finals in Norway and I will do my best to successfully do well on this long but exciting culinary journey”.

CHRISTOPHER DAVIDSEN Age 31Norway

“It has been very hard, but also fun so far. It is an honor to represent Norway and Northern Europe in Global Chefs Challenge and I am looking forward to see-ing what Stavanger has prepared for us”.

SHANNON KELLAM Age 37Australia

“Having had the oppor-tunity to take part in the Global Chefs Challenge was an amazing experi-ence! However, after making it into the top finals, things seem to be getting even better!”

FRANCESCO GOTTI Age 41Italy

“I am very happy with the results so far, and I am sincerely hoping I will leave a good im-pression at the forth-coming Global Chefs Challenge Finals this year in Norway”.



ACHALA WEERASINGHE Age 36 UAE

“After winning the challenge during the Semi Finals, I am ready to face an even bigger competition happening in Norway. It is going to be extremely challeng-ing and will be a great competition”.

EDWIN SOLIS GUERRERO Age 32Costa Rica

“I feel very proud to rep-resent my association for being part of the Global Pastry Chefs Challenge. This is a dream come true for me. It is also a challenge that gets me excited professionally. I will be more than glad to pass my experiences to my fellow colleagues from Costa Rica”.

CHEN LI CHEN Age 36Taiwan

“Having the chance to participate in the Global Pastry Chefs Challenge has been a true honor. I definitely owe a great deal of my success to sen-ior officials, colleagues, partners, friends and also my family”.

LUKAS SKALA Age 35Czech Republic

“Having had the chance to be a part of the Czech National Culinary Team, and to hold the prize of a Czech Pastry Chef of the Year for three consecutive years, gives me an ad-ditional pride. Surely, I am extremely happy for being given this opportunity and I am very much look-ing forward to joining the Finals in Norway”.

OLLI KOUKKANNEN Age 32 Finland

“Naturally the Semi Finals was good for me because I won it! I do hope that the same will happen at the Finals. I will put in all the hard work I can”.

MICHAEL MAUROMOUSTAKIS Age 29Cyprus

“The Global Chefs Challenge is a great experience for a chef or a pastry chef and I am more than glad I was given that opportunity. I am looking forward to some good excitement at the Finals and in the meantime there is not much to do but to prac-tice as much as possible”.

JIEMIN AW Age 26New Zealand

“The Semi Finals was an amazing experience! I was delighted to win and to be chosen to rep-resent the Pacific Rim. It is a wonderful oppor-tunity for me personally and for the NZ Chefs Association to be able to compete in Norway at the Finals. I am very excited and I will keep on training hard”.

GLOBAL PASTRY CHEFS

CHALLENGEA round up of the best pastry chefs in the

world for this sweet challenge.



AVINESH SHARMA Age 25Fiji

“The fact I got the opportunity to com-pete at the world stage really makes me feel wonderful! It was a real challenge to compete against some of the best competitors at the Semi Finals, so it doesn’t just add the excitement but it also makes me proud to represent my country at the World Finals”.

RAHIL RATHOD Age 22UAE

“The Hans Bueschkens Young Chefs Challenge is a lifetime opportunity for me. I am thankful to the Emirates Culinary Guild for their support and also to Chef Uwe Micheel for his mentorship. The entire competition is about learning, gaining confi-dence, shaping as a person and as a professional, so I embrace each and every moment of it”.

GIOVANNI LORUSSO Age 25Italy

“Throughout my career, this has been one of the most demanding competitions and it defi-nitely requires a lot of focus and commitment. However, the adrenaline we all felt was amazing; it drives me to be even better at the Finals in Stavanger”.

REILLY MEEHAN Age 23USA

“I am training very hard to ensure a win in Nor-way, but I know all the other chefs will be doing the same. It’s undoubt-edly going to be a great competition with many skillful colleagues and amazing food. I can’t wait to see what the rest of the world has to showcase”.

MARCEL SUMARGA Age 23Indonesia

“After an intensive cook out last year, I am aware of the pressure that will be present at the World Finals. However, I tend to concentrate, work hard and enjoy another great experience ahead”.

CHRISTINE BAUMANN Age 23Germany

“The Semi Finals was my first international competition and for that reason very special to me! I look forward to Stavanger and the opportunity to show my skills at global scale, make new contacts and of course enjoy some lei-sure time with my fellow colleagues”.

KASPER CHRISTENSEN Age 21Denmark

“The Hans Bueschkens Semi Finals has a special place in my heart as it was my first experience in an individual chefs competition. I have already started prepar-ing myself for the World Finals in Stavanger and I am hoping for the best”.

CHALLENGE POWERED BY YOUTHSThe Hans Bueschkens Young Chefs Challenge celebrates young talents.


WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT

TAKING OVER THE STAGE

RICK MOONEN

Rick Moonen is one of America’s top culinary advocate for sustainable seafood. A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in 1978. He has worked with some of the world’s iconic chefs and owns RM Seafood, r bar café and RX Boiler Room in Las Vegas.

He is on the board of advisors for the French Culinary Institute, a member of the corporation for the Culinary Institute of America, a contributing editor to Food & Wine Magazine and is a frequent guest chef at the James Beard House.

@ the Congress: A sustainable Seafood Cooking demo and host the Feed the Planet roundtable discussion.

ANITA CHENG

Anita Cheng, a Brand Marketing professional who has worked with international Fortune 500 brands, has won the Asian PR award with her rebranding work for Hong Kong. She became part of the culinary world 10 years ago when she was appointed the project manager of the Hong Kong Culinary Classic Competition.

From then on, she has dedicated her time and effort to help build the Hong Kong Culinary National Team and the Hong Kong Chefs Association. The Team has made giant steps towards World Championship at Salon Culinaire Mondial 2013 held at Basel, Switzerland and at the FHA Culinary Challenge held in Singapore.

@ the Congress: How the Hong Kong national culinary team soared to championship and how to live out the mission of the association.

MICHAEL QUINN

Michael Quinn was a Michelin star chef who was the head chef of a five-star Ritz Hotel in London. Yet he became a homeless drunk, drug addict. He survived his struggle and now devotes his life to Ark Foundation, a charity that brings awareness seminars about alcohol and drugs.

@ the Congress: Quinn will share his life story and the pitfalls of the industry.

BRYAN DODGE

Bryan Dodge is a full time professional speaker, author, business coach, and radio personality. He is the author of four professional development audio programs, as well as a co-author of the book, “Becoming the Obvious Choice”, which has sold over 300,000 copies. “The Good Life Rules’ is already translated into 4 languages.

@ the Congress: Bryan Dodge will inspire you to reach your full potential with your family and career.

DONG ZHENXIANG

Chef Dong Zhenxiang has done extensive research about the basic theory of Chinese cooking and is well versed in Shandong, Cantonese, Sichuan, Jiangsu and Western cuisine knowledge.

His classic, traditional and modern style of cuisine has pioneered a new style of Chinese cuisine.

@ the Congress: Dong Zhenxiang will share his pioneering style of Chinese cuisine, which has inspired so many Chinese chefs globally.



The Worldchefs Congress 2014 brings you a few extraordinary professionals who will be showcasing their skills and sharing their invaluable knowledge and experience. We are proud to present you the following remarkable speakers who may change your life!

JULIAN CRIBB

Julian’s career includes appointments such as newspaper and scientific editor, president of national professional bodies for agricultural journalism and science communication.

He is also the principal of Julian Cribb & Associates, which provides specialist consultancy in the communication of science, agriculture, food, mining, energy and the environment.He has received 32 awards for journalism.

@ the Congress: He will explore the topics raised in his famous book, The Coming Famine , which explores if we can sustain and feed humanity in the future.

RICK TRAMONTO

Rick Tramonto is a multiple award-winning chef, owner of several high-end restaurant companies, with a history of television and eight cookbook titles.

His most recent autobiography book, Scars of a Chef, was released in March 2011, where he shares his journey about how working in the kitchen saved his life

@the Congress: Chef Tramonto will share his journey from his underground life to working in a world of limitless opportunities. He will also spend time with the young chefs, and conduct a hands-on cooking class.

TRISTRAM STUART

Tristram Stuart is the winner of the international environmental award for his fight against food waste. His latest international prize-winning book, Waste: Uncovering the Global Food Scandal, revealed that Western countries waste up to half of their food, and that tackling this problem is one of the simplest ways of reducing pressure on the environment and on global food supplies.

He also set up the Feeding the 5000 campaign, a flagship event, where 5000 members of the public are given a free lunch using only ingredients that otherwise would have been wasted.

@ the Congress: Tristram Stuart will present solutions to the food waste challenge.

JOHN FOLSE

Chef John Folse is respected around the world as a famous Louisiana chef, restaurant owner, and a leading authority on Cajun and Creole cuisine and culture. His world famous restaurant, Lafitte’s Landing is recognized as one of the finest in New Orleans. Furthermore, The Chef John Folse Culinary Institute opened in October 1994 and is dedicated to the preservation of Louisiana’s rich culinary and cultural heritage.

Chef John is the author of few notable titles. He has received numerous international culinary awards, including the prestigious American Culinary Federation’s order “National Chef of the Year”.

@ the Congress: John Folse will be sharing his knowledge and passion on Culinology, as well as brushing up skills on Cajun Creole Cooking.

ERIC FLEISHMAN

Eric the Trainer (Eric P. Fleishman) is a Hollywood physique expert with over 23 years experience in physical transformation. He has worked with top actors, MMA fighters, and musical performers. His techniques are regularly featured in “Muscle and Fitness” magazine, where he sits on their advisory board, and on Bodybuilding.com. He is an ambassador for “Celebrity Sweat” an organization which primarily focuses on motivating and inspiring people to workout and be healthy. For the past 3 years Eric has been a part of the Gold’s Gym fitness institute, where he serves as an expert and global spokesperson for the organization.

@ the Congress: By balancing the diet, exercise and sleep in their own lives, chefs become the agents for a healthy and sustainable planet. Join Eric the Trainer at his Gateway to a Fit World demo.



FREDERIC BAU

Frederic Bau enjoys a worldwide reputation as one of the most respected French pastry chefs today. Soon after being honored with a prize for “The Best French Apprentice in 1983”, Frederic Bau was offered a position at Fauchon, Paris, where he encountered the talent and charisma of his mentor Pierre Hermé. This led Frederic Bau on a journey, from creating the Valrhona’s Ecole du Grand Chocolate, to holding a position of Valrhona’s creative manager. Frederic Bau has developed a unique concept of “measured indulgence”, a new vision of pastry that is both healthy and tasty.

@ the Congress: Bau’s perspective on ‘Measured indulgence – Exploring even further’. Be prepared to rethink your approach to pastry, and take the first step to design the pastries of tomorrow!

DILHAN FERNANDO

Dilhan Fernando is the Director of the Dilmah School of Tea in Colombo (Sri Lanka). His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-Series, an entirely contemporary approach to a traditional beverage. Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are his family’s commitment to implementing conservation, environmental education and promoting sustainability, while making a wide variety of irresistible teas.

@the Congress: How Dilmah continues to work towards fulfilling the mission that the founder, Mr Merill Fernando has made – to always be true to Ceylon tea. Find out how the Dilmah Tea family has continued their successful empire, and their contributions to the sustainability of the environment.

JOSEPH VIOLA

Joseph Viola worked as a Chef Assistant at Les Prés d’Eugénie (3 Michelin stars) and as a Chef at Leon de Lyon (2 Michelin stars). He has become a proud holder of several distinguished honors such as ”The Best French Craftsman” and Master Chef of France. He also holds the role of the President of Bouchons Lyonnais and Vice Président and Treasurer of the Association Toques Blanches Lyonnaises. Chef Joseph is the owner of two authentic Bouchons –Lyonnais restaurants, Daniel & Denise and Daniel & Denise Saint-Jean.

@ the Congress: A true Lyonnaise feast brought by this chef duo, Joseph Viola and Christophe Marguin, who will show off their culinary skills in a cooking demonstration, focused on “The Bresse Poultry” and “Quenelle of Pike with Nantua Sauce.

CHRISTOPHE MARGUIN

Christophe Marguin is a worthy successor to a family of renowned chefs in the Lyon region. In his restaurant in the Dombes, near Lyon (France), he puts his own touches, revamping the local cuisine. He has cut his teeth in some of the highest ranked Michelin stars restaurants in France and beyond, and has scored multiple awards for his outstanding culinary achievements. From 1991 till today he is a proud owner of the Restaurant Marguin, which was founded in 1906 by Christophe’s ancestors. Today, thanks to the legacy created by Marguin’s family (four generations of chefs), the restaurant has become a hotel and one of the flagships of gastronomy in the Lyon region nowadays. At the same time, Chef Christophe has been very active and recognised in the consulting and restaurant development businesses.

TAKING OVER THE STAGE

JOANNA OCHNIAK

Joanna Ochniak is the Chairman of the Worldchefs Women Leadership Forum. She is on a mission to encourage more women chefs to join the Forum. For this purpose, she has visited Croatia, Austria, Italy, Hungary, Germany, Serbia, Romania, where she has appointed members and presented about the Forum’s potential. Joanna Ochniak is also a member of the Polish Chefs and Pastry Chefs Association, President of the “Gastronomia na Obcasach” Foundation, and a special adviser and organizer, often involved in chefs professional trainings and education.

@ the Congress: International female chefs delegates and role models will present their views on how the entire culinary industry can be strengthened through the partnership and teamwork of both men and women in the profession.



MILTOS KAROUBAS

Throughout his career, Miltos Karoubas, President of the Hellenic Chefs Federation and Director Executive Chef and Research and Development Manager at VIVARTIA, Greece, has held many executive positions in different segments of the culinary industry – catering, food operations and education. He has held the presidential position at “Chef ’s Club of Greece” for the past 9 years. He is a member of the International Taste and Quality Institute from Belgium and a certified judge for the Bocuse D’Or and a respected author.

@ the Congress: “Great Kouzina” aims to promote Greek gastronomy abroad, while maintaining the quality, philosophy and essence of Greek dishes and making it well-known overseas. Famous ancient Greek emperors loved it for a reason!

CHRISTOPHER KOETKE

Christopher Koetke is Vice President of the Kendall College School of Culinary Arts in Chicago, and Vice President of culinary arts for Laureate International Universities. He has worked in some of the world’s finest kitchens and pastry shops, in France, Switzerland, US. Not only is he a holder of many prestigious honours, Chef Koetke is a well-known expert on culinary matters and is a sought after speaker at conferences both nationally and internationally.

@ the Congress: The two extraordinary culinary professionals Mark and Christopher, will take delegates on a journey through a sustainable living and working plan, outlining mutual commitments –waste reduction, sustainable sourcing, food safety and healthy eating.

MARK MCCARTHY

Mark McCarthy is Business Development Chef at Unilever Food Solutions. Since joining Unilever in 2010, Mark has developed and launched the Culinary Development Centre in Dublin and has been involved in a number of high-profile campaigns, including Great Carvery of the Year, World Menu Report Research and Knorr Student Chef of the Year. As a Dublin Institute of Technology postgrad in Culinary Innovation and Food Product Development and a diploma holder in Culinary Arts, HR Management and Culinary Arts Catering for Health, where he was awarded the David McCaughey trophy for the best practical student on the course, Mark is currently studying for a MA in Culinary Arts Manage-ment at University College Birmingham.

CONGRESS HIGHLIGHTSGet inspired by various workshops and hands-on cooking classes during the Worldchefs Congress.

Aiming for culinary perfection? The Norwegian National Culinary teammates Alexander Berg and Eirik Thomsen will help you master the Sous Vide technique by sharing their tips and tricks!

A rising star, Even Ramsvik, whose restaurant Ylajali was awarded as the best in Norway in 2013 and is acknowledged by the Michelin guide, will be there to share his experiences.

Throughout the Congress, you will have an opportunity to try fresh-from-the-sea Norwegian products and mouth-watering dishes prepared by some of the best Chefs from the Nordic region.

Network with fellow chefs who have come from around the world at the trade show.

Lift your country’s flag high during the Parade of Nations, tag yourself on the Worldchefs 2015 photo and remember to say ”Skal” while making a toast with Scandinavia’s favourite drink – Aquavit!

The Global Chefs Challenge World Finals promises lots of excitement. Remember to cheer for your team!

See you in Norway!


WORLDCHEFS CONGRESS 2014 – HOW TO FEED THE PLANET

MOMENT OF CHANGE

BY RICK MOONEN – FEED THE PLANET CHAIRMAN

During the Worldchefs Congress 2014, top distinguished personalities will get together to find an answer and sustainable solutions on How to Feed the Planet in the Future. And of course– to make positive changes that can be introduced globally! Rick Moonen, Chairman of ‘Feed the Planet’ shares what to expect.

HOW DID THE IDEA OF A ROUND TABLE DISCUSSION COME ABOUT? For the last 25 years, I have devoted my career to advocate for sus-tainable seafood. Ultimately, I want to help establish food security as we grow in population globally from 7 billion to 9 billion in the next 35 years. The reason is obvious - everyone on the planet should have access to food and water that is healthy, safe and sufficient. This can only happen if the earth is healthy first. Our current approach to food production has basically been “grow more, at any cost,” and that’s just not going to work anymore. We need to think about radical improvements in resource efficiency, changes in our diet, better biofuel strategies, and reducing waste throughout the global food system. One-third of the food farms produce ends up discarded, spoiled or eaten by pests. Eliminating waste in the path food takes from farm to mouth could boost food available for consumption another 50 percent.

WHAT IS THE CHEFS’ ROLE? Before there is a new kind of agriculture invented, which would blend the best ideas of commercial agriculture with the best ideas of organic farming and local food systems, us chefs have to educate ourselves to fully understand how the food is being produced and

REINFORCING THE FEED THE PLANET

Another expert on sustainability field to take the place on the roundtable discussion is Iain MacGillivray, Special Advisor to the President of the International Fund for Agricultural Development (IFAD), a specailized agency of the United Nations (UN). As an agricultural economist and agronomist by training, Iain is a strong supporter of food-based approaches to micronutrient malnutrition and of bridging the divide between agriculture, nutrition and health. His astonishing career includes managerial, technical and consultative work for private and public sectors around the world, which in 2010 brought him the President’s Award for Excellence for his work in developing Canada’s Food Security Strategy. The How the Feed the Planet roundtable will also include Elisabeth Aspaker - the Norwegian Minister of Fisheries, Tristram Stuart - internationally renowned environmentalist, Julian Cribb – Australia’s science communicator and author, together with the Worldchefs President Gissur Gudmundsson.

how that method of production affects the future health of the envi-ronment. Then we need to set our true values and make changes to support them on our daily menus, being especially mindful of food waste, and with food industry’s buying power even think of moving government to adopt policy that rewards environmental protection. Furthermore, Culinary and Hospitality education programs must implement sustainability courses in their curriculum and engage students to get involved in scientifically, nutritional and economy researches. Further from that, at the global authority, I see World-chefs taking the responsibility and embarking on a mission to keep on with sustainability trainings and promotion.


WORLDCHEFS CONGRESS 2014 – HOW TO FEED THE PLANET

INSPIRE AND BE INSPIREDBe prepared for the Worldchefs Congress in Stavanger; it is not just a Congress, it is THE Feed the Planet Congress, where the Chefs will be taking the stage!

BY LARS CHARAS – FEED THE PLANET PROJECT MANAGER

The Worldchefs Feed the Planet project is all about sustainability and health with a central question: How to feed the further grow-ing world population with limited resources? By preparing food and operating in the most difficult place in the food chain - the kitchen, Chefs can play a major role in catalysing changes, while making sure the present and future generations have access to sufficient, healthy, tasteful and diverse food.

BE A CHANGE AGENT!Moreover, you might get inspired after a mighty brainstorm during the Feed the Planet Task Force workshop, scheduled for July 2 at the Congress venue. The workshop will gather several Feed the Planet Ambassadors, Worldchefs member association delegates, who will speak about potential changes and sustainable practices to be introduced at global level in the industry. Remember, Chefs hold a a great power!

The genuine idea has been developed. However, by experiment-ing, exchanging knowledge and experience YOU have to help us to realize it! This being an ethical and societal duty of each and every one of us, the Feed the Planet team invites you Chefs to take part in this vital mission, spread the word and become the leaders towards sustainable today and better tomorrow!

Remember, it is not the Worldchefs who creates a change, but the Chefs around the world!

HOW CAN WE SUSTAINABLY FEED 9 BILLION PEOPLE BY 2050?THREE NEEDS MUST BE MET AT THE SAME TIME.

CLOSING THE FOOD GAP

SUPPORTING ECONOMIC DEVELOPMENT

REDUCING ENVIRONMENTAL IMPACT


WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS

BRINGING THE YOUTHS TOGETHERAndy Cuthbert, the Young Chefs Development Chairman, gives us the scoop on the activities happening at the Worldchefs Congress. Specially for the Young Chefs!

BY ANDY CUTHBERT – YOUNG CHEFS DEVELOPMENT CHAIRMAN

It has been twelve years since the Bill Gallagher Young Chefs Forum was established. From its first gathering at the Kyoto Congress, it has grown over the years to form an integral part of the Worldchefs Congress and is dedicated to young chefs attending the Congress.

During the Forum in Norway, the Worldchefs Young Chefs Development team and the Worldchefs Young chefs Ambassadors will welcome Young chefs from all corners of the globe to interact and network and form friendships for life. An important part of the Forum is the opportunity to meet peers from all over the world and form strong bonds with fellow chefs.

TASTE NORWAY This year the programme is packed with hands-on cooking classes with Nordic chefs, serving lunches for 8,000 guests; trips to beautiful fiords of Norway, the first-hand visits to Sterling Halibut farms and Figgio chinaware factory. Another key learning activity meant for young chefs is wine, aquavit and food tasting and training to ensure the young chefs get a broad learning from the Forum. This is just a glance of what the Bill Gallagher Young Chefs Forum delegates can expect out of their four days, which we promise to be the experience of a lifetime!

EXPAND YOUR HORIZONSDuring the Forum, Young chefs will have dedicated speakers present to them. They will hear from Presidents from the Young Chefs Clubs around the world speak about how to set up and run a successful Young chefs Club. Moreover, a fun hands-on session “The Trust Challenge” with America’s top Chef Rick Tramonto awaits four lucky Young chefs, who will come onstage in front of the main Congress body. Additionally, Young chefs judges will have an exclusive opportunity to have an inside tour of the Global Chefs Challenge competition final cook-offs. ENRICH YOUR MINDWhat’s more, we have thought of the fun part too! All delegates will be attending all the social activities during and after the Congress and I am sure we will find some special places to visit in the late hours. Finally, Young chefs of the World, come to Norway from July 2nd to 5th 2014 and experience a once in a life-time event, at the Bill Gallagher Young Chefs Forum.

My team and myself look forward to welcoming you to for a great time, the Young Chefs’ way!

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WORLDCHEFS – CONTINENTAL DIRECTORS ELECTIONS

THE NEXT LEADERS Meet the shortlisted professionals, who are top in their fields and the candidates for the final round of the Continental Director (CD) election for Worldchefs.

THOMAS GUGLERSAUDI ARABIACandidate forAfrica/Middle East

Since 2012 Thomas Gugler has been a Worldchefs Continental Director for Africa and Middle East, doubling the number of member countries during his term. He is also a Board member of World Chefs Without Borders, Saudi Arabian Chefs Associa-tion and also a national coach with 178 awards under his belt. Born and raised in Germany, Chef Gugler worked his way to the role of F&B director of a 7-star hospital, the AlMashfa in Jeddah, Saudi Arabia.

“A CD needs to enable the growth of the region, provide education and support local chef associations. Likewise, a CD needs to be involved in global trainings, to raise awareness about sustainable food and be relevant.”

MURRAY DICKNEW ZEALANDCandidate for Pacific Region

Murray Dick is a man of multiple talents. He has worked for Air New Zealand, launched his personal business, worked in a stadium complex and also Maritime Museum.

He also holds many prestigious awards and currently sits on the Worldchefs Honorary Lifetime Members Com-mittee. He is an active member for Worldchefs projects such as: the Worldchefs Congress, Hans Bueschkens Global Young Chefs Challenge, culinary workshops and judging.

“The Continental Director must give the region a voice on a world stage.

RICK STEPHENSINGAPORECandidate for Asia

Dr Rick Stephen is a chef who has scored multiple awards, Chef and internationally-respected judge. The coordinator of Worldchefs Global Competitions, Rick Stephen keeps on raising the bar each time. Today, he is Executive Chef for Singapore Airport Ter-minal Services (SATS) Caterin. This native Australian is always at the forefront to develop and improve different operations and projects.

“A CD needs to be well informed, share his/her knowledge, improve education, support the youth, pass on advice or seek for an answer. 19 countries are members of Worldchefs in Asia. My objective is to visit each, encourage the development of our profession and an overall improvement through communication, technology, training and friendship.”

MARGARITA VINMEXICOCandidate for Americas

Margarita Vin has an impressive professional biography - Chemistry graduate, holder of Le Cordon Bleu diploma, HACCP Trainer and International Food Manager. Chef Vin holds many honorary memberships worldwide, is a Certified Chef de Cuisine by the French Academy, Instructor Chef and Executive Chef by Pan America.

“The situation in America is very unique as it is divided in four areas: North, South and Central America and the Caribbean region. Unifying different areas, but still insisting on their uniqueness, advocating better communication, providing mutual sup-port and motivating the constant improvement of our profession is what I see is the role of a CD.”

CLAUDIO FERRERUSACandidate for Americas

Claudio Ferrer, Certi-fied Executive Chef and Culinary Educator has years of experience. He has also taught and men-tored students across the Americas. He has been given many awards, done TV appearances and more. He has been closely involved with the work of Worldchefs and American Chef Federation.

“Having traveled throughout the North and South America for the past 8 years, I’ve had the fortune of experi-encing and working with different cultures. Every country is not only hungry for food, but also for knowledge. This is exactly what my focus as a CD would be – providing education and training.”


WORLDCHEFS – CONTINENTAL DIRECTORS ELECTIONS

MIROSLAV KUBECCZECH REPUBLICCandidate for Europe Central

Chef Miroslav started his career in InterCon-tinental hotel in Prague, Czech Republic. He was elected as a Board member of Czech As-sociation of Chefs and Pastry Chefs (AKC), and then AKC President. He has also taken the role of Captain at several pres-tigious culinary competi-tions around the world. He is an international judge, lecturer, World-chefs Honorary member, holder of St. Laurence Cross and the most recent Worldchefs CD for Central Europe.

“The CD must be prepared to devote all the necessary time to develop new projects and enforce existing ones. Vision, openmind-ness, mentorship and multicultural approach are essential for becom-ing a successful CD.”

DOMENICO MAGGIITALYCandidate for Europe South

With forty years of expe-rience, Chef Domenico Maggi has many globally acknowledged achieve-ments. Chef Domenico is a respected member of the Federation of Italian Chefs (FIC), Ambas-sador of Apulian and Italian Cooking and internationally recog-nised promoter of Italian cuisine. Since 2008, Domenico Maggi has been a Board member of Worldchefs Culinary Competitions Commit-tee, responsible for the Southern Europe. He has won awards interna-tionally, and Domenico Maggi also works as a ca-tering consultant and is a cook book contributor.

“The mission of a CD for Europe South should be to promote the distinc-tiveness of the products and culinary traditions of each nation, sustain-able cuisine that empha-sises local agricultural production.”

ZORAN STANISAVLJEVICCROATIACandidate for Europe South

Zoran Stanisavljevic is a lecturer at two prominent culinary and hospitality academies, author of two books and numerous professional publications and holder of many national and international awards. He is also Vice President of the Croatian Culinary Federation and President of the county’s Associa-tion of Chefs in Umag, Croatia.

“The key role of a CD is to link all members and to be a leading mediator, communicator, and final-ly a spokesman on behalf of the global institution and the big umbrella such as Worldchefs.”

DRAGAN UNICSWEDENCandidate for Europe North

Dragan Unic is famous for his straightforward style of cooking. Chef Unic is a board member of the Swedish Chefs Association, including the national culinary senior and junior teams, and an active partner in the Skåne Culinary Team. Not only is he an honorary member of several associations and an international judge, Dragan Unic is also a certified Sommelier, specialising in food and wine pairing.

“Born in Serbia and raised in Sweden, I have travelled around the world. It has taught me a precious lesson – networking, personal contact and understand-ing mutual differences is of major importance.”


WORLDCHEFS – YOUNG CHEFS CORNER

SINGAPORE JUNIOR CHEFS CLUB CELEBRATES 10 GOOD YEARS!

BY JASPER JEK – SINGAPORE

Jasper Jek, Young Chef Ambassador for Asia reflects on a decade of memories.

I love Singapore Junior Chefs Club (SJCC)! How could I not? Having spent 10 years with the club since its initiation in 2004 and being its President for five years, there’s definitely much attachment to it. I feel like a grandparent looking out for the club these days.

SJCC was formed in May 2004. Chef Otto Weibel advised the Singapore Chefs’ Association (SCA) to have a club for the young Chefs. A club which would allow the young chefs to feel belonged, where they could mingle amongst themselves without feeling the pressure of being around someone senior. This club would present chances for the juniors to meet the seniors and experienced chefs. It would be where they will be inspired and nurtured to become the next generation of leading Chefs. Chef Jasmine Ng, Eileen Phua and Matthew Yim took on this calling to help establish the club with

its first members from two institutions: Temasek Polytechnic and SHATEC. It was a privilege to be on the pioneer committee and I vividly remember our first meeting at Temasek, where we discussed and outlined its mission, vision and established the committee. Little did we think of what SJCC would be like a decade on, or what would its relationship to the Worldchefs community be like. At the WACS Asia-Pacific Forum in Seoul that year, Chef Jasmine officially announced the club, making it the first young chefs club in the world to be registered with Worldchefs. Since its formation, it has been a catalyst for the growth of many other young chefs clubs in the region, and a model for the Worldchefs Young Chefs Development Team to use for countries who wish to start one.

HUMBLE BEGINNINGS...SJCC had a lot of support from SCA. Not only were its members allowed to join activities organised by SJCC but they were also welcomed to join in all activities organised by SCA, without additional fees. They were entitled to the full benefits of SCA, such as receiving copies of Cuisine and Wine Asia Magazine, annual Gala Dinner, Chinese New Year Dinner, and other educational and social activities.

In the first year, the club organised simple activities such as an educational night tour to the wholesale market, tour of SATS In-flight Catering, Fassler Gourmet, which specialises in manufacturing smoked salmon and a class on Cheese and Wine.

OVER THE YEARSAs the years progressed, so did SJCC, with the guidance of Jasmine Ng who was its Chairperson from 2004-2008. She was succeeded by Eileen Phua and thereafter Ignatius Leong, all of whom gave me much more support than I ever asked for when I was President of the club (2006-2011), and currently helmed by Elvin Chew.

It went on to organising more complex activities, such as overseas educational trips, attended annual Worldchefs Asia Presidents Forums and biennial Worldchefs Congresses, held its own recruitment drives, competitions, Townhalls, masterclasses by established Chefs, gourmet Chefs’ Tables, ran fundraising drives for charitable causes, conducted cooking classes for charities, created


WORLDCHEFS – YOUNG CHEFS CORNER

its competitions training arm to groom young chefs in competitions and the list goes on. It has also expanded its membership to having students from seven culinary institutions.

GROOMING ITS COMMITTEEThe Chairperson and Advisors (made up of culinary instructors from various institutions) would always be there to give a hand, to listen to our ideas and give suggestions. These helped us to realise our plans and make them even better. We were given the freedom to be creative, but they also showed us that we had to realistic. They created an environment where it was all right as Young Chefs to make mistakes, as long as we learned from our mistakes. They supported us when we fell.

I remembered one of the many things they taught us was Attention to Details. There were instances where Chef Jasmine and Eileen had me re-do posters again and again till they perfect. Logos with equal spacing in between, words aligned correctly, words free from grammatical errors etc. We have since passed down these good practices to newer committee members.

ITS MEMBERSIt was SJCC’s plan right from the beginning to be member-centric. Its vision and mission thoroughly puts its members behind the things it does. It has seen thousands of members go through the club over the decade, of which a proportion continues to join the parent association, SCA, after their membership in SJCC expires. Many of its members have also grown to become strong leaders in the industry.

“To be a club that nurtures future talents in the food and beverage field reputed for our character, excellent culinary skills and the thirst for continuous improvement.” – SJCC Vision

CELEBRATING ITS 10TH ANNIVERSARYBeing in its 10th year, it calls for a party! Yes, a celebration. A celebration of all the beautiful things that have happened. A celebration for the hard work put in by its committee (past and present) for running the club efficiently. A celebration for the unwavering support it has from Chefs and Friends that have believed in it and contributed (time, effort, advice, sponsorship) to it. Most importantly a celebration for its cheerful enthusiastic members; whom because of them, gives meaning to SJCC.A series of fun and enriching activities have been planned for by President Elvin Chew and his committee. Highlights include a commemorative cookbook, a cookbook launch party, an anniversary dinner, organising a local Young Chefs competition, joining SCA in its 30th anniversary celebrations and also an activity named Running Chef (inspired by the popular korean Running Man TV game show and adding lots of elements of food and cooking to it).

MOVING FORWARDWho knows what SJCC would be like in another 10 years from now?

To SJCC, my best wishes and words are: Continue to do the good job of leading the young minds in the right direction, in skills, knowledge and attitude. Never forget your past and continuously strive to improve and build on your future. Congratulations and

Happy 10th Anniversary!


WORLDCHEFS – COMPETITIONS

ASIA PASTRY CUPCelebrating the fifth time this biennial competition is taking place, the Asia Pastry Cup presents exciting additions.

The Asia Pastry Cup has been the definitive competition for pastry chefs, since its inception. With each edition growing from strength to strength, pastry teams from around Asia gathered to pit their skills against each other.

After days of intensive competition, Team Malaysia emerged the winner of the Asian Pastry Cup 2014, Asia’s leading pastry competition for professional chefs. In addition to earning the prestigious honour, the team will go on to represent Asia at the World Pastry Cup 2015. Led by Chef Chiam Ko Seen, team Malaysia worked together to create 4 show stopping masterpieces in a span of 8 gruelling hours.

Teams Singapore and Australia who were placed 2nd and 3rd respectively will also join Team Malaysia at the World Pastry Cup next year. As Singapore is one of the world countries automatically preselected for the World Pastry Cup, for the first time two additional teams - Philippines and China - have earned the ‘Lyon Passport’ entitling them to go as well.

The competition had 8 teams from countries including Australia, China and Philippines competing on the 9th and 10th of April. Each team had to put forth a chocolate showpiece, a sugar showpiece, 20 plated desserts and 2 classic chocolate cake desserts in front of a live audience.

The result was a host of stunning sweets that were presented to the judging panel headed by World Pastry Cup President-Founder Mr Gabriel Paillasson and Frédéric Bau, International President of the Jury. “I’m constantly impressed by the growing talent in Asia. The teams definitely raised the bar once again this year. Team Malaysia was crowned winner because they displayed exceptional skill, technique, creativity and a level of organization that was unsurpassed by their competitors. Their creations also delivered on flavour and embodied all the elements of great desserts,” says Mr Paillasson.

A new celebrity chef panel consisting of Chef Andre Chiang of Restaurant Andre, Chef Ryan Clift of Tippling Club and Chef Bruno Menard who helmed a three Michelin-star restaurant in Tokyo offered a fresh perspective on pastry making. Their candid and informative commentary during the competition was representative of their own unique modern and traditional cooking styles. The top 3 teams of this year’s APC were also awarded financial prizes for the very first time. These funds will be used to further assist the teams in their preparation for the upcoming World Pastry Cup.

Visit www.asianpastrycup.com or look up Asian Pastry Cup on Facebook for more info.

5 REASONS Why Should You Apply for the WORLDCHEFS Global Culinary Certification Programme!

GLOBAL RECOGNITION OF SKILLS AND INDUSTRY EXPERIENCECertificate represents global recognition of national qualifications, up-to-date skills, proven industry experience and international expertise.

STAND OUT FROM THE CROWDThis is the only global certification in the world, which allows applicants to place themselves at the forefront of the culinary industry.

INTERNATIONAL EMPLOYABILITYSuccessful candidates have the opportunity to seek employment anywhere in the world and demonstrate their skills, proven experience and develop their international expertise.

PROFESSIONAL CAREER ADVANCEMENT With 9 professional levels available, the program is designed to support your continuous professional development, thus reflecting the complete career path within the industry.

EASY ACCESSCooks, chefs, culinary educators can apply online anywhere and any time.

GLOBAL NETWORKINGShare your experience and passion for food with millions of chefs around the world who are committed to raising standards within the industry.

More information on www.worldchefs.org/certification or www.facebook.com/wacsworldchefs

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NORDIC CONFUSIONWho lives in Scandinavia, and which countries belong to the Nordics? Are the two synonymous?

While Scandinavia is the traditional term for the neighbouring kingdoms of Denmark, Sweden and Norway, the Nordics reach beyond Scandinavia: from the enormous island of Greenland in the north, to Iceland, the Faroe Islands, and the republic of Finland in the east, which is situated between Sweden and Russia. The Sami People, indigenous people of the north of Norway, Sweden, and Finland, live in Sámi land or Lapland.

Speaking about languages, the Greenlanders, the Faeroes, and the Icelandic speak and/or understand Danish. The Sami people are often bilingual, while the Fins on the other hand belong to the Finnish-Uralic language group. Thus, for the greater good, communication between some of these Nordic countries, can often be in English.

The Nordic countries also differ in their political views, associates, and in their choice of the government. The Scandinavians: Norway, Sweden and Denmark, stick to their kingdoms. Sweden is strictly neutral when it comes to defence, whilst Denmark, Norway and Iceland are NATO members; while the last two are also part of the trade union EEA. Sweden, Denmark and Finland are all EU members, but with different affiliation. Sweden and Denmark are not in the internal market, and have kept their own currency – the Krone, whilst the republic of Finland have joined in and is the only nation in the Nordics that have replaced their currency, the Mark, with the Euro.

COUNTRY FOCUS – NORDIC COUNTRIES


Trondheim – Norway



WELCOME TO STAVANGEROnly 5.1 million people live in the elongated country of Norway, most of whom are great patriots. They live in a land with a plethora of valuable resources, a long and inspiring history, extraordinary scenery, natural phenomena and wild life and with a strong culinary commitment that has become a national political agenda. One thing all Norwegians have in common is beautiful natural surroundings and an urge for freedom. Luckily for Worldchefs Congress participants, one of the top two go-to places is the city of Stavanger, where this long-awaited event is about to happen!

BY BORGHILD FISKÅ – NORWAY

The city of Stavanger is a true gate to the Norwegian fjords, located at the most southern part of the west coast. It was in the 19th century when the herring paid its way for the maritime industry. Moreover, the can industry was the cornerstone until the 1960s thanks to the small herring, sprat, from the fjords further afield, while oil was discovered in 1969 on the seabed outside Stavanger, which has remained Norway oil’s capital ever since.

Stavanger’s surrounding area with three smaller connected counties is Norway’s third largest city with approximately 240,000 inhabitants. The city lies on the northern tip of the agricultural flat land of Jæren. It is a portal to the islands of Ryfylke, Boknafjord and Lysefjord; and not to mention the mountain formation - Preacher’s Pulpit. In the fjords people traditionally fish for cod, pollock, mackerel and herring, while around the islands many focuse on cod and halibut farming.

WORLDCHEFS CONGRESS SPECIALDuring the Worldchefs Congress in July you’ll have a choice of evening excursions, and remember, the daylight lasts almost until midnight! Take a boat from Vågen, in the city centre, to Hjelmeland in Ryfylke, the county famous for its Sterling halibut. This will be a trip on the fjords with an exclusive meal, right by the fish farms. Another excursion will take you to the flat agricultural landscape and beaches of Jæren, also known as Norway’s garden. You’ll visit a tomato green house, where a hundred metre long table will be laid to give you a good green experience.

No trip to Norway is complete without the Harding fiddle (a violin peculiar to Norway) and national costumes. The hosts have taken care of it as well! When you arrive by boat to the entrance of Lysefjord, a local Norwegian folk troop will welcome you with music and dance, dressed in national costumes, calling for a true BBQ feast.

Last but definitely not least, feel free to experiment with luscious foods all around Stavanger. Its ideal location next to the ocean rich in seafood, many extraordinary chefs who made sure to provide their restaurants with top quality goods, all in collaboration with local suppliers and manufacturers, will surely fulfil all your senses and make you come back at least one more time!

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NEW NORDIC WAVESome say, “This Nordic awakening is a paradox”; while other state: “Scandinavian food culture is ancient, and the restaurant culture is a new trend”. One is sure, few eateries in Norway have adhered to the Nordic manifesto, but many of the values are still ingrained; the region’s own produce and traditions, interlaced with innovation and creativity create breathtaking harmony of unique taste.

BY BORGHILD FISKÅ – NORWAY

When it comes to Nordic gastronomy centers, Sweden’s capital Stockholm is certainly New York of the Nordics, trendy and bustling with life and innovation. Be-sides Copenhagen and other Danish cities, this is where all new trends and directions come from. By contrast, Oslo and the other Norwegian food towns, like Stavanger and Trondheim, are more traditional and classic.

Another characteristic of the Norwegian culinary stage is admirable and professional collaboration among chefs. Bent Stiansen, Norway’s first Bocuse d´Or winner in 1993 and owner of the Michelin star restaurant Statholdergaarden in Oslo, believes that chefs’ mutual solidarity , and challenges they face together are the reason why these Norwegiansand the Norwegian Culinary team have won a surprising number of inter-national competitions, Culinary Olympics, and the Bocuse d’Or.

“We compete against each other intensely during qualifying and national competi-tions, but as soon as a winner is crowned,

we support them wholeheartedly for the best chance of winning in the next round. I’d like to think this is typically Norwegian”, com-mented Stiansen. NO TREND LASTS FOREVERAs sure as we are that a new trend will come along, we also know that it has a time limit; like the Nordic kitchen exposing the avant-garde lab kitchens a decade ago, or the latest attempt to leave the limited labeling and Dogma behind. A far as for the Nordics, it looks like the time has come for a new gastronomical wave!

“We had no plans to create the best restau-rant in the world, but we wanted to prove that nothing could stop us in creating the world’s tastiest foods from our local pro-duce. Noma got a lot of attention and now it needs to be neutralized, so the general population of the Nordics can take owner-ship”, stated Claus Meyer, the Nordic kitchen commander and founder of Noma restau-rant. “The Nordic kitchen stands out for its philosophy on produce, but the market seems to be full, and the chefs at home are

tired of being force-fed with Nordic terms and conditions”, added Meyer.

His fellow partner René Redzepi seems to share his opinion, and has never thought the philosophy should infuse everyone and every-thing and all new projects in his hometown:

“For me the term New Nordic Kitchen is dead. I’ve never liked it as it strips the re-gional chefs of their identity, and puts them under one umbrella. That’s not right. Many excellent chefs in the Nordics hate that label”, commented Redzepi to the paper. However, Noma and the Manifesto added room for many new and ingenious chefs and strengthened the Danish capital’s culinary scene and most of Noma’s visionaries agree on one thing - the time has come for the Nordics to meet the world with open eyes. “Knowing where we come from, who we are and what we have to offer, we can allow ourselves to lift our gaze from the furrow and have a bit of curry, or a slice of foie gras, without losing ourselves in the process”, concluded Claus.



THE NOMA STORYAfter evaluating global food trends in 2004, Danish advo-cate Claus Meyer decided it was about time to come up with a culinary development more in tune with nature, society, and the values he himself and people of the north could re-late to. That is how the story of a famous, two times awarded as the World’s Best restaurant Noma in Copenhagen began.

In partnership with head chef René Redzepi, Claus Meyer had a strong vision - clean and fresh produce presented with simplicity and ethics, which were at the base of our society. In practice this meant a commitment towards seasonal and local foods, as well as tasty products, which wouldn’t go against our modern knowledge of health and welfare.

According to the ambitious Redzepi “It is not about a revolution, but an authentic kitchen”. Returning to the real world was his culinary project; using food as a source for balance and harmony in your existence, and rediscovering and refining the forgotten. Furthermore, Redzepi travelled around the regions, from Denmark to Greenland, Iceland, Faeroe Islands, Lapland and Finland, as well as the Scan-

dinavian neighbors Norway and Sweden. He returned with sup-ply contracts for the Vikings’ dairy products; Icelandic skyr, whey, moss, spruce shoots, juniper berries, swede, Norwegian seafood and Swedish wild produce. Redzepi also attempted deep-frying the old fashioned way, by packing the food in hay.

The signature dishes created on this basis, by this innovative food artist, became rustic classics. The break from the geometric and downtrodden traditional plate image was visible to all. The rules were pretty rigorous when Noma became the showcase for Nordic foods. The top chefs could easily make exquisite food without foie gras and strawberries in the middle of winter, but restricting the sourcing of produce to a certain distance of the kitchen was like wear-ing a straitjacket. Over time, and now without Meyer who had been bought out of the restaurant, Redzepi realized that the rules had to be softened. Within a few years Redzepi, as a person and a creator of an international format, has featured on the front of Time Magazine twice and has been admired as one of the world’s most important innovators and highly respected mentor among many trainees, who have had the opportunity to share the kitchen roof with Redzepi.



BY EINAR RISVIK – NORWAY

NEW NORDIC FOOD IS GOOD FOR YOUEven though defining the Nordic diet may seem difficult, there are a few values for which its influences strongly expand on the global culinary stage.

One of the great values of the Nordic diet is undoubtedly whole-someness, while the other is diversity. Thus, in Finland rye bread is a major dietary component, and in Norway and Iceland fish plays a greater role. Additionally, Nordic countries are very health aware and eager to put all its efforts in advocating the proper nutrition. Moreover, Sweden is one of the rare countries in the world where the obesity epidemic is now tapering off (looking at young males). It is also the country with the best public control on what is provided for school children, introducing a positive food culture, where good food is the core of the message.

Another important aspect of the Nordic cuisine is continuity, in terms of food composition and diet habits. Moreover, FAO has a database for food availability, which shows that the way of how food is composed has stayed at the same in the Nordic region since 1960 (data from a presentation by Josef Schmidhuber FAO).

From a nutritional point of view, Nordic diet today is among the best ones in the world. Still, the challenge lies in the need for an increase of fiber, more vegetables, no increase in red meat, still more fish and a lower caloric intake per day of fast carbohydrates. From a gastronomic point of view this is a fantastic starting point because the New Nordic Food Kitchen Manifesto promotes exactly this shift in the diet and creativity in the high-end restaurants. Therefore, gastronomy and the societal needs meet in New Nordic Diet - to increase the use of fish, coarse grains and greens, especially vegetables, seasoning, to shift away from fast carbohydrates and to improve composition of fat.

Bearing this in mind, there is definitely a new take on behavioral changes to be found in New Nordic Food, with equal emphasis on the taste and creativity. This is something one wants to be a part of, not something you are obliged to do in order to fulfill nutritional requirements.

Dr Agric Einar Risvik is a Senior Scientist at Nofima and visiting Professor at University of Stavanger, Norway

NEW NORDIC KITCHEN MANIFESTOIt has been ten years already since the “New Nordic Food Kitchen Manifesto” was written. This project was realized thanks to many great chefs such as: Rene Redzepi, Claus Meyer, Mathias Dahlgren and others, who made a great difference in the development of Nordic food culture. The Manifesto encounters some of the main aspects related to food: purity, quality, freshness, simplicity and ethics; its seasonal orientation, proper usage of modern knowledge, animal welfare, as well as the preservation of the tradition on one hand, and potentiation of the variety on the other. It all started with a major goal – to join forces with everyone form the food chain, social authority institutions, researchers, scientists and others and build up a strong strategy, a sort of a by-law, to promote the quality, pureness, pride and absolute excellence of the Nordic food culture.

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Sterling White Halibut pioneered farming of halibut and are today the worlds largest producer. We provide farmed halibut from the cold, crystal clear Norwegian fjords, for use in both classic and modern restaurant kitchens. Sterling White Halibut is in charge through the entire value chain from broodstock to the final customer. In addition our popular Sterling Academy gives the necessary education and support the professional kitchen needs. The Sterling White Halibut brand is your guarantee of safe, pristine, first class fish, and is found on the menus of many of the best chefs in the world.

The Spirit of Sterling White Halibut

The Spirit The Fish The Chef The Presentation The Academy The Company sterlingwhitehalibut.com


IN&OUT OF THE KITCHEN

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38In&out of the kitchen newsHot Culinary trends forecast for 2014

In&out of the kitchen newsScottish Michelin star chef Tom Kitchin cooks in Dubai

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42Are youready?Dilmah Real High Tea Challenge

The Tea MasterInterview with Merrill J. Fernando, founder of Dilmah


IN&OUT OF THE KITCHEN – NEWS

IN&OUT OF THE KITCHENHUG TARTELETTES FOR EVERY OCCASIONCHANGES THE TASTE Swiss company HUG, well known for its tradition and quality, has recently launched an innovative pallet of products - a lavishing range of savory, sweet and all-round application HUG Tartelletes. Cold or reheated, the mouth-watering HUG Tartelletes will harmoniously suit to every occasion: various aperitifs, finger-food buffets, dessert buffets, dessert dishes or banquets.

SCOTTISH MICHELIN STAR CHEF TOM KITCHIN COOKS IN DUBAIDuring Gulfood in Dubai, Scottish Development International (SDI), the international arm of the Scottish Government, hosted an evening reception on 24 February at the Dhow and Anchor, Jumeirah Beach Hotel’s fashionable British Restaurant and bar. Tom Kitchin, one of Scotland’s world renowned Michelin star chefs, used fresh Scottish ingredients to cook some of his best dishes for local executive chefs and guests from the retail and food service sectors across the Middle East. This event was the perfect opportunity to shout about Scotland’s fantastic produce to the Middle East market and to engage with top local chefs.

HOT CULINARY FORECASTWe may be halfway through 2014 , but it’s still interesting to know what trends are in store for 2014! The National Restaurant Association’s annual “What’s Hot culinary forecast” predicts menu trends for the year ahead by surveying nearly 1,300 professional chefs – members of the American Culinary Federation (ACF).

The top restaurant menus trends focus on local sourcing, environmental sustainability and nutrition - children’s nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene, and hopefully engaging the entire world.

NOMA VERSION 2.0Tokyo was abuzz when Rene Redzepi, world-renowned Chef and restaurateur of Noma fame announced he was temporarily moving his restaurant “Noma” to Japan for two months in 2015. Although, the details on the “temporary relocation” won’t be released until June this year, an online post indicates there will be an exciting challenge for the kitchen brigade ahead. Instead of just taking Noma’s menu and jetting off to a new setting, there will be completely new ingredients introduced.

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The Challenge, created by Dilmah back in 2007 to put the tea back in high tea and endorsed by Worldchefs, set in motion a whole new culinary movement that fell in love with idea of a 21st century Real High Tea: a high tea that truly belonged to the new generation. Today, it has seen the high tea occasion transformed in to an über-chic gastronomic delight, full of modern ideas that capture the spirit of the young and ultra-trendy, while paying due respect to tea – this amazingly wholesome yet elegant herb.

“I’m very pleased to announce the new competition going around the world today – Dilmah Real High Tea Challenge…that’s where you can actually show your skills and also take some opportunity to take the tea and work with food. It’s a big challenge. Therefore, Dilmah Real High Tea Challenge is where you should be this year.”– Chef Gissur Gudmundsson, Worldchefs President

Conducted in affiliation with Worldchefs, the global authority on food and its affiliated local governing bodies, the Challenge complements the Worldchefs mission of dedication to maintaining and improving the culinary standards of global cuisine. It gives a new twist in flavour to those who are in search of new gastronomic pleasures, so that they may create a novel and satisfying gastronomy experience for their guests each time. Dilmah’s commitment to ethics and sustainability also sees them supporting the sustainability of local producers wherever they conduct the Challenge.

“We are very much in the vanguard of a trend…a trend at the moment is restricted to the cup, but one that this Challenge is about taking it beyond to the plate and so on. So it is absolutely important there is a new generation of chefs and hospitality people who understand and respect tea.” – Dilhan C. Fernando, Director Marketing, Dilmah Tea

If you thought you could win this Challenge by stirring a pot of tea, we suggest you think again. The Dilmah Real High Tea Challenge is for those culinary, hospitality and mixology professionals who are constantly on the lookout for fresh, new ideas in this demanding dynamic modern culinary culture. As a participant of the Challenge you are expected to create tea inspired dishes and tea-based drinks that range from cocktails to mocktails to tea comforters. You must also craft perfect tea pairings which could be with any one of our selected teas or with a tea-based drink you’ve created.

For Dilmah, tea is something deeply personal. Therefore, they see tea gastronomy as a personal interpretation of a culinary artist. A masterpiece created with passion, flair and innovation.

As the Challenge makes its ways across 22 countries and multiple cities it will inspire hundreds of chefs, bartenders and hospitality professionals to bring their own unique perspective on tea mixology and tea gastronomy to life.

This year’s global journey of the Challenge will culminate in a grand finale at the Dilmah Global Real High Tea Challenge in Sri Lanka in 2015, where all the winners of national RHT Challenges from around the world will compete for the ultimate title.

Visit teagastronomy.com to find out when the Dilmah Real High Tea Challenge is coming to your country and how you can get involved. For updates follow us on www.facebook.com/dilmah.

Get inspired by Dilmah’s spirit of innovation. Become part of the new world order of Real High Tea and rise to the Real challenge.

IN&OUT OF THE KITCHEN – THE DILMAH REAL HIGH TEA CHALLENGE

ARE YOU READY FOR THE REAL CHALLENGE?As the Dilmah Real High Tea Challenge prepares for the long haul of 22 culinary capitals spanning the breadth of the world, the true depth of this amazing herb called tea is revealed in all its glory commanding its true place among the global culinary greats.

AUSTRALIA

BRAZIL

CANADA

CHILE

CHINA

CZECH REPUBLIC

FRANCE

HONG KONG

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GLOBAL REAL HIGH TEA CHALLENGE FINAL - SRI LANKA 2015 January

THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE

Fighting Hunger Worldwide


IN&OUT OF THE KITCHEN – COMPANY PROFILE

THE TEA MASTERMerrill J. Fernando, Founder of Dilmah Tea shares why there is a deep connection between tea and cuisine, and more.

WHAT INSPIRED YOU TO START DILMAH?Experiencing the natural beauty and good-ness in tea, the mainstay of my country’s economy, I always wanted to be a tea taster. I got the opportunity when I was selected to be amongst the first Ceylonese to be trained in tea in 1950. That was the beginning of a passion that has lasted a lifetime for me. I started Dilmah because my experience in Mincing Lane, London then the centre of the global tea trade, made me realize that for tea to be genuinely ethical and the best for tea drinkers in terms of its flavour and natural goodness, it had to be grown, traditionally made and packed at origin.

Fresh tea is richer in flavour and natural goodness. For my tea to be genuinely ethical, it was also necessary for me to start my own tea brand. It took me nearly four decades to overcome vested interest and other opposition although the birth of Dilmah 26 years ago marked the first genuinely ethical tea brand and that is integral to my belief that business must be a matter of human service. I started Dilmah therefore to offer tea drinkers around the world a fresher and better tea, richer in natural goodness and genuinely ethical in a very tangible way.

HOW IS DILMAH DIFFERENT FROM OTHER TEA BRANDS?My family’s commitment to tea goes well beyond commercial interest. Tea is something that I genuinely love. In devoting my life

to tea my purpose has been to share the pleasure that comes from tea that is made in the traditional style – a complex and difficult process which is nevertheless the only way to make good tea.

Beyond sharing that special pleasure, it is very evident that there is no herb or beverage that is more important to human wellness in this 21st century than tea. Thousands of scientific studies confirm the fact that tea is naturally good for us from alleviating the impact of stress to protecting us from nearly every lifestyle disease.

THERE IS ALSO A HUMANITARIAN SIDE TO DILMAH.Finally I believe that it is the obligation of every business to serve their community and in our case, having an enduring connection with nature through Ceylon tea, also the environment. My emphasis on these founding commitments that I crystallised at different times between 1950 and 1962 is at a very fundamental level. Family values are at the core of these various beliefs and it is integrity that defines every activity of Dilmah.

DILMAH ALSO HAS UNCOMPROMISING STANDARDS WHEN IT COMES TO BUSINESS ETHICS. Every brand makes different claims today and so many have simply adapted in response to consumer pressure. That is normal



although in my case the unwavering commitment that I adopted and maintained in relation to quality, traditional, orthodox manufacture was opposite to the direction my competitors took. The tea industry experienced a process of commoditisation that accompanied the multi-nationalisation of tea as many family businesses sold out to larger trans-national corporations. The result was a change in the emphasis on quality to profit and cost cutting. This has been debilitating although I resolved many years ago that Dilmah would never adopt the same path. I started out offering the finest Ceylon tea and my customers gave me their support; my commitment to maintaining that quality will never change because our ambitions are not to be the largest tea company, but to offer the finest in tea.

Where business ethics are concerned, when I conceived the philosophy of making business a matter of human service it was 1962, a time when the business of business was emphatically defined as making profit, nothing more. My efforts at sharing the success of Dilmah with the underprivileged attracted criticism initially since many business people failed to understand the sincerity of my intention. Naturally our efforts through my MJF Charitable Foundation and latterly also Dilmah Conservation, puts pressure on other businesses. That is my intention and I will persevere since every business shares a commitment to serving their community in a very tangible way, both in relation to humanitarian and environmental priorities.

WHAT, TO YOU, ARE THE MILESTONES SO FAR, FOR DILMAH?Last year we celebrated 25 years since Dilmah was first offered to customers. I launched my Dilmah in Australia in 1988 and never imagined that it would grow to the extent that it has. This Silver Jubilee is a great milestone for my family and I therefore as is the fact that my sons Dilhan and Malik have joined me with the same passion and commitment, themselves celebrating nearly 25 years in the business as both joined me straight out of university.

Our tea gastronomy programme in particular has helped enormously in sharing knowledge of tea and engaging culinary and hospitality professionals through tea gastronomy and tea mixology. Chefs are increasingly at the forefront of trends in food and beverage and naturally it is my earnest hope that they will understand real tea and the difference that tea made in the traditional, artisanal way, the authenti-

city and variety in fresh tea offers so much potential as an ingredient, as a pair, to work in harmony with different food. In this context our partnership with Worldchefs is another milestone that I value.

DILMAH WORKS A LOT WITH THE CULINARY AND HOSPITALITY INDUSTRY, INSTEAD OF JUST THE BEVERAGE. WHY DID YOU START THE DILMAH REAL HIGH TEA CHALLENGE?High tea, also referred to as afternoon tea, is an aspect of tea that is best known but also most misunderstood. It is not the nomenclature – high tea, low tea, afternoon tea but rather the emphasis on tea. When we first held the Dilmah Real High Tea Challenge, it was 2007 and it was also virtually assured that any hotel or restaurant offering high tea would emphasise the food with no concern whatsoever for proper brewing of tea, pairing tea with different food or using tea as an ingredient in the food items that are presented as part of the afternoon tea or high tea.

The objectives of the Dilmah Real High Tea Challenge therefore are primarily the education of culinary and hospitality professionals in brewing tea, understanding the inspiring variety in tea and through that gaining an appreciation of the potential in tea.

The Challenge has extended in some countries to tea drinkers in general with similar results. As tea experiences a renaissance, we have a situation where even in countries like the UK where tea is drunk in millions of cups each day, the basics of brewing are not known. Our mission therefore is to help people understand tea, to enjoy tea and to experience tea in a more inspired way. The Real High Tea Challenge focuses on respect for tea with elements of gastronomy, mixology and contemporary style interwoven into the requirements. The Challenge has gathered momentum. The competition has grown from its debut in Sri Lanka to cities across Australia, New Zealand, the Middle East, Europe, Singapore, Hong Kong and Latin America. It will continue its journey around the world with a greater consumer dimension.

WHAT IS YOUR VISION FOR THIS COMPETITION?We would like to define a contemporary High Tea experience. Traditionally everyone knows afternoon tea as an occasion when friends come together to take tea accompanied by scones, sandwiches



and cakes. That is a wonderful occasion and our objective is not to change it but rather to put the tea back in the High Tea occasion.

We plan to do that by emphasising the potential that the natural blessing of terroir gives teas from different regions, and the potential for pairing these teas with different foods, from steaks to scones. We also want to integrate a cultural dimension, allowing chefs from different regions to integrate local styles and influences into their High Tea presentations whilst also emphasising the use of sustainable, local ingredients. Eventually we may arrive at a 100 definitions for a contemporary High Tea and that would be the objective to integrate cultural and sustainability criteria into the occasion, enhancing its appeal as an occasion for friends and family to come together over tea with the added dimension of a tea inspired food, tea mocktails and possibly cocktails.

DILMAH HAS ALSO SPONSORED CULINARY TEAMS SUCH AS THE SRI LANKA BOCUSE D’OR NATIONAL TEAM. TEA AND CHEFS – DO THEY GO HAND IN HAND? The intention behind our involvement with Sri Lankan chefs is to offer them an opportunity to experience international trends, to compete under the guidance of international chefs and thereby to enhance their opportunity in relation to the growing hospitality sector in Sri Lanka. Nearly four decades of conflict constrained the opportunity in hospitality in Sri Lanka. Since the end of that conflict this has changed very dramatically and we have tried to help Sri Lankan chefs build their confidence, their knowledge of international standards in cuisine, to experience international culinary competitions and in the process build the ability and harness the very evident creativity of Sri Lankan chefs. Essentially we want to give Sri Lankan chefs an opportunity to use their creativity and commitment.

WHAT ARE SOME OF THE OTHER GASTRONOMIC PROJECTS DILMAH HAS INTRODUCED?In addition to the Dilmah Real High Tea Challenge, we havethe “Chefs and the Teamaker” an adventure that takes celebrated chefs from different cultures around different terroirs in tea to understand the inextricable link between nature and tea, the variety, that wonderful truth that ultimately it is nature that crafts each tea. We have our Dilmah tea mixology playoffs for beverage

DID YOU KNOW?

Dilmah was established on the philosophy of making business a matter of human service. This goes considerably beyond conventional CSR and requires that the Company is aligned to deliver humanitarian benefits and positive environmental intervention as part of its ongoing operation. They have a large number of free schools in operation today, and one dedicated to culinary training opening later in the year as part of our vocational training programme.

There are MJF Foundation Centers in several parts of Sri Lanka, dedicated to helping differently abled children, empowering youth with dignity and through Dilmah Conservation, of promoting sustainable agriculture. There are a multiplicity of initiatives that they undertake in the area of human service, designed to ensure that the founding commitments of their business are honoured but also that they are sustainable business in every respect.

They do not advertise the achievements of the MJF Foundation and Dilmah Conservation although anyone who wishes to know more could visit the websites www.mjffoundation.org & www.dilmahconservation.org.

professionals. We introduced in 2003 a concept known as the t-Bar. That was redefined last year into our t-Lounge which was launched in Colombo’s Dutch Hospital Square development. It has quickly gained ground for its singular emphasis on serving an outstanding teas in variety that most tea drinkers would rarely experience and in harmonious combination with food. I believe the t-Lounge is a concept that will grow beyond our expectations in years to come.

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EGYPTEGYPTIAN CHEFS ASSOCIATIONMR. MARKUS J. ITENTEL: +02 [email protected]

ENGLANDBRITISH CULINARY FEDERATIONMR. BRIAN COTTERILLTEL: +44 (0)1789 491218SECRETARY@BRITISHCULINARYFEDERATION.CO.UKWWW.BRITISHCULINARYFEDERATION.CO.UK

ESTONIAESTONIAN CHEFS ASSOCIATIONMR. INDREK [email protected]

FIJITHE FIJI CHEFS ASSOCIATIONMR. SHAILESH NAIDTEL: +679 6750 [email protected]

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

FRANCESOCIÉTÉ MUTUALISTE DES CUISINIERS DE FRANCEMR. CHRISTIAN MILLETTEL: +33 (0)1 42 61 52 [email protected]

GERMANYVERBAND DER KÖCHE DEUTSCHLANDSMR. ANDREAS BECKERTEL: +49 (0) 651 945 12 24 [email protected]

GREECEHELLENIC CHEFMR. MILTOS KAROUBASTEL: +30 210 [email protected]

GUAMMICRONESIAN CHEFS ASSOCIATIONMR. PETER DUENASTEL: COMING [email protected]

HONDURASASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS (AGASACH)MRS. JEANNETTE AYESTASTEL: +504 263 88 72

HONG KONGHONG KONG CHEFS ASSOCIATIONMR. ANDREAS J W MULLERTEL: +852/ [email protected]

HUNGARYHUNGARIAN NATIONAL GASTRONOMIC ASSOCIATIONMRS. BÉLA PROHÁSZKATEL: +36/70 97 70 [email protected]

ICELANDICELANDIC CHEFS ASSOCIATIONMR. HAFLIDI HALLDORSSONTEL: +354 696 [email protected]

INDIAINDIAN FEDERATION OF CULINARY ASSOCIATIONSMR. MANJIT SINGH GILLTEL: +91 0 98400 [email protected]

INDONESIABALI CULINARY PROFESSIONALSMR. I MADE PUTRATEL: +62 361 [email protected]

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ISRAELACADEMIC ISRAELI CHEFS ASSOCIATION MR. LEON MENAHEM TEL +972 50 4242 [email protected]

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JAPANALL JAPAN CHEFS ASSOCIATIONMR. TOSHI UTSUNOMIYATEL: +81 3 5473 [email protected]

KAZAKHSTANASSOCIATION OF CULINARY SPECIALISTS OF KAZAKHSTANMR. YELENA MASHCHINSKAYATEL: +7 7162/ [email protected]

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

LITHUANIAASSOCIATION OF LITHUANIAN RESTAURANT CHEFS AND CONFECTIONERSMR. STANISLAV KIZENEVICTEL: +370 5 272 [email protected]

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MACAUMACAU CULINARY ASSOCIATIONMR. RAIMUND PICHLMAIERTEL: +853 [email protected]

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MALTAMALTA CHEFS SOCIETYCHAIRMAN: MR. GUIDO DEBONOTEL: +356 21 [email protected]

MAURITIUSMAURITIAN CHEFS ASSOCIATIONMR. ALAN PAYENTEL: +230 465 [email protected]

MEXICOASSOCIATION CULINARY DE MEXICO A.C.MRS. MARGARITA RENDON DE VINTEL: +52 998 884 24 66INFORMACION@ASOCIACIONCULINARIA.ORG.MXWWW.ASOCIACIONCULINARIA.ORG.MX

MOLDOVAASSOCIATION OF CULINARY CATERING MOLDOVAMRS. ELENA [email protected]

MONGOLIAMONGOLIAN COOKS ASSOCIATION MR. OKTYABRI JANCHIVTEL: +976 11 460 [email protected]

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MYANMARMYANMAR CHEF’S ASSOCIATIONMR. OLIVER E. SOE THETTEL: +95 1 [email protected]

NAMIBIANAMIBIAN CHEFS ASSOCIATIONMR. TOM MUTAVDZICTEL: +264 61 [email protected]

NETHERLANDSKOKSGILDE NEDERLANDMR. PAUL FAGELTEL: +33 318 643 [email protected]

NEW ZEALANDNEW ZEALAND CHEFS ASSOCIATION INC.MRS. ANITA SARGINSONTEL: +64 9 6222 748 (INT)[email protected]

NORWAYTHE NORWEGIAN CHEFS ASSOCIATIONMRS. KRISTINE H. HARTVIKSENTEL: +47 51 47 [email protected]

PAKISTANCHEF’S ASSOCIATION OF PAKISTANSECRETARY GENERAL: AHMED SHAFIQTEL: +92 42 111 113 [email protected]

PALESTINEBETHLEHEM HOTEL RESTAURANT´S CHEFS CLUBMR. NADIM MOHAMMAD MILHEMTEL: +972(02) 277 [email protected]

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WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS


ROMANIAASOCIATIA NATIONALA A BUCATARILOR SI COFETARILOR DIN TURISMMR. STEFAN BERCEATEL: +40 268 [email protected]

RUSSIARUSSIAN INTERREGIONAL CULINARY ASSOCIATIONMR. BELYAEV VIKTORTEL: +7 495 650 37 [email protected]

SAUDI ARABIASAUDI ARABIAN CHEFS ASSOCIATIONMR. YASSER B. JADTEL: +966 2 6846266/[email protected]

SCOTLANDFEDERATION OF CHEFS SCOTLANDMR. NEIL THOMSONTEL +44 1389 [email protected]

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SLOVAKIASLOVAK UNION OF CHEFS AND CONFECTIONERSMR. FRANTISEK JANATATEL: +421 / 2 5443 [email protected]

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SOUTH KOREAKOREA COOKS ASSOCIATIONMR. CHUN HWA NAMTEL: +82 2 734 [email protected]

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UKRAINEASSOCIATION OF CULINARY WORKERS OF UKRAINEMR. MIKHAILO PERESIGHNYITEL: +380 44 513 74 [email protected]

U.S.AAMERICAN CULINARY FEDERATION INC.MR. THOMAS MACRINA, CEC, CCA, AACTEL: +1 904 824 [email protected]

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VANUATUVANUATAU CHEFS AND FOODHANDLERS ASSOCIATIONMRS. SARAH [email protected]

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CORPORATE MEMBERS

AUSTRALIAMEAT & LIVESTOCK AUSTRALIA LTD.MRS. MAJELLA FERNANDO

FRANCEEQUIP’HOTEL REED EXPOSITIONS FRANCEMRS. DELPHINE GELLY TEL: +33 (0) 1 47 56 24 32 EMAIL: [email protected] WEBSITE: WWW.EQUIPHOTEL.COM

GERMANYDELIKATESSEN-MANUFAKTURMR. RUDOLF ACHENBACH

GERMANYMARRIOTT HOTEL HOLDING GMBHMR. SIMON C. BEAUMONTTEL: +49 (0) 6196 496 [email protected]

MALAYSIAKDU COLLEGE SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTSMRS. KITTY LEETEL: +603 [email protected]

MEXICOINSTITUTO CULINARIO DE MEXICOGIOVANNA MEDINA BRUZAFERRIWWW.ICUM.EDU.MX/

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SINGAPORECHEF N SERVICEDIRECTOR: KRISHNATEL: +65 6296 [email protected]. CHEFNSERVICE.COM

SINGAPORESINGAPORE EXHIBITION SERVICES PTE LTDTEL: +65 7386776WWW.SESALLWORLD.COM

SWITZERLANDCH MESSE BASEL AGMR. WALO DALHÄUSER

USAJOHNSON & WALES UNIVERSITY USALE CORDON BLEU, INC.MRS. MARGARET WARRENTEL: +1 201 809 [email protected]

USATHE CHEFS ACADEMYMRS. BRANDON HAMILTONBRANDON.HAMILTON@THECHEFSACADEMY.COMWWW.THECHEFSACADEMY.COM

ASSOCIATE MEMBERS

ARGENTINAINSTITUTO INTERNACIONAL DE ARTES CULINARIAS MAUSI SEBESSMRS. MARIANA SEBESSTEL: (54-11)4791- 4355 /3156/9132/[email protected]

AUSTRIAKLUB DER KÖCHE KÄRNTENCARINTHIAN CHEFS ASSOCIATIONMR. GÜNTER [email protected]

HUNGARYCHEF CLUB ‘ 99MR.MARTON [email protected]

ISRAELTASTE OF PEACE JERUSALEM MR. SARKIS YACOUBIAN [email protected]: TASTE OF PEACE PEACETEL: +972 50 86 1111 4

ROMANIAASPROGASTMR. NICULAE NEJLOVEANUTEL: +241 639 [email protected]

ROMANIACULTURAL ASSOCIATION EURO EAST ALTERNATIVEDR. IULIA DRAGUTTEL: [email protected]

SOUTH TYROLSÜDTIROLER KÖCHEVERBANDTEL: +39 0473 [email protected]

USASOCIÉTÉ CULINAIRE PHILANTROPIQUE

UNITED KINGDOMIMCO, INTERNATIONAL MILITARY CULINARY ORGANISATIONMR. GOEFFREY ACOTT

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]

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

WORLDCHEFS EVENTS CALENDAR 2014

WORLDCHEFS COMPETITIONS14 May Macanese Cooking Competition (Regional) - China

21 - 25 MayThailand Ultimate Chef Challenge (National) - Thailand

18 - 20 JuneMyanmar Culinary Art Competition (National) - Myanmar

2 - 5 July Global Chefs Challenge World Finals - Norway

17- 19 JulyCulinary Continental Congress & Competition - Ecuador

31 July - 2 August American Culinary Classic (National) - Orlando, Florida

6 - 9 AugustPhilippine Culinary Cup (Continental) - Manila

15 - 17 AugustPattaya City Culinary Cup (Continental) - Thailand

August / TBAUS Trade Culinary Mystery Box (National) - Myanmar

10 - 13 SeptemberThailand International Culinary Cup - Thailand

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

20 - 24 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

WORLDCHEFS JUDGING SEMINARS18 - 19 MayJudging seminar - Bursa - Turkey

24 - 25 June Pastry Chef and Professional Chef Judging seminar - Cyprus

12 JulyJudging seminar - Mauritius

14 July Judging Seminar - Mauritius

14 AugustJudging seminar - Pattaya - Thailand

WORLDCHEFS BOARD MEETINGS2 - 6 JulyWORLDCHEFS General Assembly - Stavanger, Norway


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