JUNE 2019 - the world master chefs society
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JUNE 2019
WORLD MASTER CHEFS SOCIETY
NEWSLETTER
Inside this
Issue
WE
NEWS WELCOME
BACK NEW
FROM MASTER MEMBER
SOUTH CHEF
DANIEL C
AFRICA GOMES
STEPHEN
CARTER
News from
South Africa
Master Chef Manfred Muellers, FWMCS has and August Escoffier who created dishes
been a World Master Chef since 1993. He and recorded them. Some published their
has shared a speech with us that he recently recipes in various early cookery books.
presented at the Sandton Convention Centre Those dishes should be and sometimes are
in Johannesburg for the 2019 South African still prepared based on their recipes in the
Distell Hotel Challenge. same way today. That is what is referred to
as classical cuisine.
“Good Morning. It is indeed a great privilege
for me to address such an illustrious The necessary correct ingredients and
audience today. I have been asked to say a cooking methods for classical dishes such dishes which are often perceived to be
few words in regards to matters culinary. As as saddle of veal Orloff, Tournedos Rossini, “boring”. Let’s consider the inclusion of
some of you may know, I have and always Sole Bonne femme, Consommé Celestine, classical and gourmet dishes when creating
will promote classical cuisine. It is therefore Cordon Bleu, Entrecôte Cafe d’ Paris, Crepes menus in future for the concerning and
no surprise that I have chosen to focus on Suzette, Peach Melba etc. are globally known appreciative gourmet and everyone’s dining
my favourite culinary subject, the return by professional chefs and often even by pleasure. Classical cuisine can indeed be
and benefits of classical cuisine. management and indeed guests. created with a modern interpretation as
long as the correct ingredients and cooking
To me and many of my professional friends, Now I’m not advocating that all chefs must methods are used.”
classical cuisine is something we understand, only offer classical cuisine, but it would be
look for and appreciate. Unfortunately, of great benefit for chefs who often work Chef Mueller has recently been awarded the
classical cuisine is often misunderstood or globally and guests who travel worldwide if WGI Medal of Merit
misrepresented, especially by the younger more chefs would offer and create classical
generation of chefs. Some understand or dishes and thereby create consistency of The World Gastronomy Institute decided to
believe that all French dishes are classical. the highest standards of cuisine. Sadly, give this award to Members of the Executive
Many modern cookery books today also in today’s global fine dining restaurants Committee and the Advisory Committee,
refer to regional dishes or typical French classical cuisine is rarely evident and in recognising their efforts and support, as
dishes as being classical cuisine. So, what danger of slowly disappearing. My sincere well as their loyalty to the organisation.
then is classical cuisine? ...... The early wish is to consider including a few classical Congratulations World Master Chef
Masters are today recognised as the fathers dishes on menus which would showcase Manfred Muellers, FWMCS!
of French or classical cuisine. Most of us highly skilled professionals and will motivate
have heard of Cesar Ritz, Brillat Savarin the chefs who often prepare “well liked”
News from
Bosnia and Herzegovina
Master Chef Damir Sertic, MWMCS has been engaged team, Chef Zana Maric and Chef Marijo Sesar. The
by Zepter International as Brand Ambassador to contestants competed in 6 categories:
promote Zepter’s way of healthy living through his
work. He attended Ambiente Frankfurt from 8 – 12 1. Warm Meal
February to cook fast, healthy and tasty snacks and 2. National Traditional Bread
plates using Zepter’s Smart Life products. 3. Sweet
4. Fermented Dough Product
Chef Sertic was invited to the Festival International 5. Black Box
du Pain in Djerba, Tunisia from 17-24 February 6.Tabouna Free Style (traditional bread of Tunisia) –
as Honorary Judge, together with his Croatian the production was learned a day earlier in Djerba.
World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 e: mail@worldmasterchefs.com w: www.worldmasterchefs.com
In the Tabouna Free Style category Chef sports activities among children and young
Sertic’s team proved to be the best students people from their earliest age. Chef Sertic
and they won the Golden Plaque, while says “This project and work with small
in the overall ranking of the contest they children impressed me and for me it was
were awarded 2nd place and Silver Medals. a big and priceless experience!”
On 28 February Chef Sertic was the guest were tasted by the former President of the
of First Inspiration - an event in Zagreb, Republic of Croatia, Dr Ivo Josipovic, who
Croatia, hosted by Anita Vukusic Crevar was delighted with the food, as were the The travel documentary film “Cultural
and associates that follows European other guests. Route of Becharac and Ganga” in which
trends. The central part of the event is Chef Sertic participated and about which
to host an inspirational guest who has In April and May Chef Sertic worked we wrote in the last issue, was named
achieved an enviable career doing what with children as part of the cookery the best documentary film at the Global
he loves. Chef Sertic talked about his show, Mini Chef. He taught them how India International Film Festival 2019.
path to success, the sacrifices that were to prepare healthy and tasty meals. Mini Congratulations Master Chef Damir Sertic,
needed and most importantly of his love Chef is organised by Anita Vukusic MWMCS!
for his work, the work that he lives. At the Crevar, founder of Sport Educa, a Croatian
event he prepared delicious snacks which organisation with the aim of developing
News from the
United Kingdom
under Jacques Azar. On returning to Culinary Arts, The Craft Guild of Chefs
London, after college, Stephen joined and the League of Club Chefs. In 2012
the Savoy and one year later joined the he became a Disciple of Escoffier and is
Carlton Tower Hotel working under Chef currently Vice Chairman. In 2018 he was
Bernard Gaume for two years. Stephen then very proud to be admitted to the Freedom
moved on to work for a further three years of the Worshipful Company of Cooks and
at the Michelin stared Rue St. Jacques with has recently been granted Freedom of the
Gunter Schlender. City of London. His focus is to inspire
future generations of aspiring chefs with
We are delighted to welcome back Master Stephen took up his first head chef position education, knowledge and experience.
Chef Stephen Carter, FWMCS who at the Belvedere in Holland Park, followed
originally joined the Epicurean World by Stephen Bull’s Bistro and The People’s Stephen lives with his wife of 35 years,
Master Chefs Society 30 years ago! He was Palace. He then progressed to become Teresa, in Romford, Essex and has a son
made a Fellow by Jean Conil in September, Group Executive Chef at Bank Group of and two daughters.
1989. The Ceremony was at the Park Lane Restaurants. Stephen joined Rocco Forte
Hotel the year Chef Stephen’s first daughter Hotels in 2002 as Executive Head Chef at
was born. Brown’s Hotel followed by a further two
years as Executive Chef at the St. David’s
Born into a Scarborough hotel family, Hotel in Cardiff.
Stephen studied catering at Scarborough
Technical College and earned himself a Stephen joined Boodle’s in 2006 and is an
work experience place at the Savoy Hotel active member of The Royal Academy of
World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 e: mail@worldmasterchefs.com w: www.worldmasterchefs.com
News from
India & South Korea
Master Chef Sylvester Rozario, FWMCS it was a great honour and experience and
and Chapter Chairman of India, has just he learned amazing things about South
returned from South Korea. He was invited Korean food, culture and traditions. He
by Master Chef David Dong-Hyun Kim, says that he discovered lots of new ideas
FWMCS and Chapter Chairman of South from many young chefs who will certainly
Korea, to be one of the Judges for the be tomorrow’s World Master Chefs!
Korean Challenge Cup. He tells us that
Chef Sylvester was joined in Korea by Master Chef Milos Lachkovic, MWMS from Slovakia.
News from
Brussels
Three World Master Chefs looking very
happy at the International Taste Institute
Superior Taste Awards! From left to right,
Master Chef Daniel Ayton, FWMCS and
Senior Vice President, Master Chef Fikret
Ozdemir, FWMCS and Chapter Chairman
of Turkey, and Master Chef Uros Urosevic,
FWMCS and Chapter Chairman of Serbia.
World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 e: mail@worldmasterchefs.com w: www.worldmasterchefs.com
New
Members
Javier Males Lema Daniel C Gomes
Chef Cuisine, School Eshoteg, Otavalo, is our first member in Corporate Executive Chef, International Culinary Institute, Dhaka,
Ecuador. is our first member in Bangladesh.
Zarmig Haladjian
Founder AMCA, CEO/Director of Operations, Doha, Qatar.
No Longer
Members
CROATIA GREECE SOUTH KOREA
Dragica Marcic Spiros Dosis Chi Hwang
EGYPT INDIA
Abdelrahman Abdelhamid Manoj Pawar
Gurudev Singh Rana
GERMANY
Fadi Alauwad JORDAN
Ala’a Al Hjouj
Khamees Qwaider
Sari Yousef
World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 e: mail@worldmasterchefs.com w: www.worldmasterchefs.com
World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 e: mail@worldmasterchefs.com w: www.worldmasterchefs.com
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