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WORLDCHEFS
Issue 23
Anno 2019
OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES
Inside Food Culture World Chefs Sustainability
Worldchefs Modern Teochew Cuisine Without Borders First In, First out
Behind the Scenes The Unsung Hero
CARACTÈRE THE LEGEND CONTINUES UNIQUE. WITH NO COMPROMISES Pleasure always has a selfish touch. The privilege of owning a Molteni is only matched by the certainty of knowing it is unique. www.molteni.com
CONTENTS
IN&OUT OF THE KITCHEN
31 IN&OUT OF THE KITCHEN NEWS
35 TEOCHEW HERITAGE CUISINE
40 AN EXCEPTIONAL EDITION
42 IT TAKES A GLOBAL COMMUNITY
TO EDUCATE A COOK
44 GET SHARP
48 FIRST IN, FIRST OUT
50 NUTRIPRO – PLANTS TO FEED THE WORLD
17 24
10 40 35
WORLDCHEFS AND YOU
04 FROM THE PRESIDENT
We invite external columnists to submit
06 WORLDCHEFS NEWS
articles and express their views on
issues related to the culinary industry. 10 THE UNSUNG HERO
These articles are not necessarily the
official view of Worldchefs. 14 INSIDE WORLDCHEFS
17 A BRIGHT FUTURE
If you wish to express your point of view
please contact words@foodcult.com.sg 20 THE YOUNG FORCE
23 GUIDE TO “FEED THE PLANET”
CONTRIBUTORS 24 SWEET DREAMS ARE MADE OF THESE 44
Eric Low, Singapore 26 INSPIRING THE NEXT GENERATION
Jeremy Abbey, USA
58 WORLDCHEFS COMMITTEES 2016-2020
Paul Sorgule, USA
62 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS
Nestlé Professional
FRIEDR DICK 64 APPROVED SCHOOLS
66 WORLDCHEFS EVENTS CALENDAR 2019
WWW.WORLDCHEFS.ORG
48
WWW.WORLDCHEFS.ORG 3
FROM THE PRESIDENT
Dear Chef Friends and Colleagues from around the world, WORLDCHEFS MAGAZINE
COVER PHOTO
Like always, it is a great pleasure to share some words and thoughts PHOTO BY
that are in my mind to encourage us all to move towards a very SHUTTERSTOCK
modern and open-minded direction. A lot has happened in 2018.
We all enjoyed a fantastic Worldchefs Congress in Malaysia. We had
PUBLISHER
amazing and outstanding global winners for our Worldchefs events WORLDCHEFS
and a positive impact on old and new supporters and sponsors for
Worldchefs. WORLDCHEFS
15 RUE TIQUETONNE
For me, two of the most important aspects are: Our Educational 75002 PARIS
program support, which our team is working on, and keeping all the FRANCE
T: +33 (0) 1 80 06 58 30
country members and presidents informed through the distribution E: OFFICE@WORLDCHEFS.ORG
of our monthly office report.
MANAGING DIRECTOR
All the committees are working hard on their individual goals and RAGNAR FRIDRIKSSON
THOMAS GUGLER progressing in the right direction. There is a considerable amount RAGNAR@WORLDCHEFS.ORG
WORLDCHEFS – PRESIDENT
of interest from non Worldchefs member countries to become
acquainted with us as Worldchefs member countries. Interest for MANAGING EDITOR
JENNY TAN
corporate membership is also increasing, and this is a very positive WORDS@FOODCULT.COM.SG
sign that demonstrates the impact our combined efforts are having
in the industry sector. CREATIVE DIRECTOR & DESIGN
TOMAS BOLLI HAFTHORSSON
The Culinary World Cup in Luxembourg, another highlight in the TOMASBOLLI@GMAIL.COM
culinary field, was a great and amazing show. Thousands of partici-
pants and exhibitors from all around the world showcased their
DO YOU WISH TO ADVERTISE OR
skills, abilities, mastering the trade and demonstrated new innovative PUBLISH ARTICLES IN THE MAGAZINE
and creative ideas and solutions. This extraordinary food show was PR & MARKETING
organised in a perfect way and manner. CONNIE LAU
CONNIE@WORLDCHEFS. ORG
Special thanks to my Executive Committee, the Board of Directors,
the Office team and our Managing Director for their never-ending
EXECUTIVE COMMITTEE
enthusiasm, time, dedication and hard work, which they always put
PRESIDENT
into Worldchefs. THOMAS GUGLER
VICE-PRESIDENT
For 2019, many Worldchefs events are in the planning stages: the
MARTIN KOBALD
Global Chefs Challenge Semi-Finals are set and everyone is looking
SECRETARY GENERAL
forward for this new edition of the Global Chefs Challenge series. As CORNELIA VOLINO
well, we are looking forward to the Bocuse d’Or finals in Lyon, France. ASSISTANT VICE PRESIDENT
It will be the first time this competition will be held since the passing UWE MICHEEL
of the grand master himself, Paul Bocuse, however, his legacy will be PRESIDENT AMBASSADOR
everlasting. Many chefs from all around the globe are looking forward LIAISON ASIA
to participating in the finals and to see who will be the champion of KK YAU
this prestigious international competition. ADDITIONAL BOARD OF DIRECTORS
CHARLES CARROLL
On a personal note, I would like to raise the awareness for a global PAST PRESIDENT
understanding of other nationalities, races, beliefs and behaviors. It is MAURICIO ARMENDARIS
a must within our organisation, trade and our own kitchen brigades CONTINENTAL DIRECTOR
in order to give respect and acceptance to all human beings. We, as AMERICAS
chefs from all around the globe, should be setting the example in this ANDY CUTHBERT
regard.The power of the white jacket includes being noble, caring and CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST
sharing with each other. NEIL ABRAHAMS
CONTINENTAL DIRECTOR PACIFIC REGION
In closing, I would like to send all the very best culinary greetings and RICK STEPHEN
regards and may the future bring happiness, success, freedom and CONTINENTAL DIRECTOR ASIA
peace to all of you. NEIL THOMSON
CONTINENTAL DIRECTOR EUROPE NORTH
Respectfully Yours, ALAIN HOSTERT
CONTINENTAL DIRECTOR EUROPE CENTRAL
Thomas A. Gugler
DOMENICO MAGGI
Worldchefs President CONTINENTAL DIRECTOR EUROPE SOUTH
4 WORLDCHEFS MAGAZINE
Afternoon Tea for the 21st Century is an evolution of
Dilmah’s 8 year journey with the Dilmah Real High Tea Challenge.
THE
4 EXPERIENTIAL ELEMENTS
TASTE ELEGANCE GOODNESS PURPOSE
The primary experiential Afternoon tea for the Relative to the natural Amongst the chief reasons
element that should be 21st century is an occasion antioxidant potential in tea, for the existence of Dilmah,
fulfilled for a 21st Century that is characterized by the selection, preparation is a commitment to enhancing
experience: Good taste, indulgence. Elegance in and presentation of the lives of the less privileged.
including aroma, flavour, taste harmony, presentation teas should be made in Whilst Afternoon Tea for the
texture and taste harmony of food, presentation and such a manner that 21st Century presents a
in culinary or mixology service; including the table does not compromise the tasteful and healthy experience,
presentations. layout, menu, and other wellness in tea. incorporation of ‘purpose’
elements fulfill this. in relation to humanitarian
and environmental aspects
is as important.
www.teainspired.com
TeaGastronomy Dilmah DilmahCeylonTea DilmahRealTea #teainspired
WORLDCHEFS – NEWS
PAKISTAN
HAPPENINGS
Event: The 18th Convo-
cation of the College
of Tourism & Hotel
Management (COTHM)
Pakistan & Dubai,
was held on Saturday,
September, 29 2018 at
Faletti’s Hotel, Lahore.
What: A total of 200
students were awarded
qualifications in various
programs, while 60
students received
medals and appreciation
certificates on the basis
of outstanding academic
performance.
Highlights: The Convo-
cation was attended by
Honorable Mr. Richard
A. Sprenger, Chairman
GO, GHANA!
Highfield Uk. Among
the Guests of Honor The Chefs Association of Ghana, togeth-
included Mr. Hartmut er with Ghana Tourism Authority rolled
Noak Cluster General out a successful maiden edition of the
Manager Avari Hotel and West Africa Food Festival, which took
Mr. Waqar Ilyas Khan,
place on19 and 20 September. The festi-
Sr. Vice President Chefs
MEET THE NEW Association of Pakistan. val featured Ghanaian dishes and the in-
gredients available, and positioned West
WORLDCHEFS BOARD Africa as a primary culinary destination
for tourists. The programme included
who gathered in full force at Expogast in Luxembourg in December Professional Chefs Cooking Competi-
2018 for an intensive but productive meeting. During the session, they tion, Inter-school Cooking Competition
examined topics such as how to better support and communicate with and Exhibition. This attracted the par-
members globally, the future of Worldchefs’ Education programmes ticipation of team from Ghana, Benin,
and strategies for 2019. Watch out for some exciting plans that will Liberia, Togo, Nigeria, the Gambia, South
be rolled out soon! Africa and Lesotho.
WORLDCHEFS NEWS
NEW CORPORATE MEMBER:
LE CORDON BLEU
We are proud to welcome Le Cordon Bleu as a corporate member.
Founded in Paris in 1895, Le Cordon Bleu is considered today the
largest network of culinary and hospitality schools in the world with
more than 35 institutes in 20 countries and 20,000 students of over
100 nationalities are trained every year. Le Cordon Bleu combines
innovation and creativity with tradition through its certificates,
diplomas, bachelors and master degrees. Says Managing Director,
Ragnar Fridriksson, “Worldchefs has a longstanding relationship with Le
Cordon Bleu and we share a common passion in promoting the world
of culinary and gastronomy. We look forward to more collaborations in
this coming year and beyond.”
6 WORLDCHEFS MAGAZINE
WORLDCHEFS – NEWS
NEW CAREER
OPPORTUNITIES FOR
THOUSANDS
World Association of Chefs Societies (Worldchefs) entered a
groundbreaking partnership with online culinary school Rouxbe
(www.Rouxbe.com), creating affordable, flexible career-advancement
opportunities for culinary workers around the world.
Current and aspiring chefs who seek professional certification can
complete Rouxbe’s Professional Cook Certification courses and be
eligible to receive certification at the chef de partie and commis levels
from Worldchefs. The partnership is spearheaded by Rouxbe’s Chief
Academic Officer, Ken Rubin and Worldchef ’s Director of Education,
Chef John Clancy.
Rouxbe’s 200-hour professional-level course offers instructional
content found in top professional culinary schools, taught through
27 units with tools including 200 video lessons, student tasks, and
HEADING INTO 2019 instructor feedback and grading. The self- paced course was designed
and is managed by leading chef educators with deep experience in
RAGNAR FRIDRIKSSON well-respected, established cooking schools from around the country.
MANAGING DIRECTOR – WORLDCHEFS
The Rouxbe-Worldchef partnership now allows training and certifi-
As we head into 2019 with new projects and challenges, it’s worthwhile cation at a fraction of the cost of traditional schools and no need for
to take a look back. 2018 was an extremely good year for Worldchefs. student loans, an issue currently under scrutiny in the U.S. Rouxbe
The Worldchefs Congress and Expo in Kuala Lumpur was a great tuition alone is one-tenth of a typical community-college level culinary
highlight as Worldchefs celebrated its 90 years. 2018 represented a program (which averages $10,000 per program), and the savings are
record year in so many aspects such as revenues, partnership value, even more significant when compared to the cost of private culinary
membership numbers, exposure through website and social media, institutions with tuition price tags comparable to four-year private
employment number reaching 8 positions at our office in Paris and undergraduate programs.
achievements of all kinds.
We are now looking forward to new challenges in 2019 to further
strengthen our position in key areas such as Education. Our pioneering
Global Certification is putting Worldchefs in the forefront in addressing
recruitment difficulties within our industry. Pilot partners represented
by major industry recruiters have been successfully adapting the system
to recruit, develop skills and retain qualified workers. As we enter into
strategic alliances with more key industry players Global Certification
will reach its growth stage to become a global benchmark for skills
development in our industry.
Social projects under the Feed the Planet umbrella have been success-
ful beyond our dreams. This is to great extent thanks to our strong
partnership with Electrolux and AIESEC with whom we are pulling
together resources together. Having provided training for 75 underprivi-
leged persons around the world in culinary arts, the pressure is now us
to deliver more and wider.
2019 will also mark the kick off for promotion of Worldchefs Congress
& Expo in Saint Petersburg in July 2020. Worldchefs will be present near
you at Global Chefs Challenge Semi Finals that are being held across
all continents, as well as in other key culinary events around the world.
Stay informed by signing up to your free myChefspace account our
Worldchefs.org now. Let’s keep it cooking !
WWW.WORLDCHEFS.ORG 7
WORLDCHEFS – NEWS
WORLD CHEFS WITHOUT BORDERS BRINGS
DISASTER AID RELIEF TO PALU
A powerful 7.5 magnitude earthquake rocked the Indonesian island of District Wisolo and District Poi. To fund the above, World Chefs With-
Sulawesi on September 28, 2018 and triggered a devastating tsunami at out Borders donated 5,000 euros and ACP Indonesia donated over
Palu. More than 2,000 people lost their lives, many more were injured 3.000 euros to assist in the disaster aid relief efforts.. The chefs who
and missing. In total, there were 3 natural disasters in the area that supported the event also paid for their own flights. In addition, World
included an earthquake, tsunami and soil liquefaction. Chefs Without Borders also supported one of the Senior high schools
that suffered damages from the earthquake with USD$2,500 in cash.
The majority of the deaths occurred in Palu, a City that is home to
more than 380,000 people. In addition, over 70,000 people were left World Chefs Without Borders (WCWB) is a global humanitarian aid
homeless following the disaster. initiative by WORLDCHEFS. Our mission is to support and mobilize
our global network of volunteer Chefs to undertake initiatives
World Chefs Without Borders (WCWB) provided disaster aid relief providing education and resources to those in need and afflicted by
that was coordinated by Stefu Santoso, WCWB Ambassador & natural disasters.
Emergency Response Team Member and President ACP Jakarta,
Together with his WCWB team, they organised dried relief packs, If you would like to join us in support of this and other disaster relief
water purification tablets and generators as only air relief transport efforts, please visit:https://www.worldchefswithoutborders.org/stories.
was allowed. The WCWB team also prepared 6,000 packed meals and
distributed them to 9 refugee tents: District Thamrin, District Dayoh For further information on World Chefs Without Borders, please contact:
Daro, Central Mosque, Talise Beach, Sigi Village, 2 areas in District Kaleke, Willment Leong, WCWB Chairman at WCWB@worldchefs.org
8 WORLDCHEFS MAGAZINE
WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS THE UNSUNG HERO For years, Chef Oliver Esser Soe Thet has been championing humanitarian efforts in his adopted country, Myanmar. We shine the spotlight on the enthusiastic and humble Swiss chef, who’s also on the committee of World Chefs Without Borders as Global Disaster Aid Specialist. 10 WORLDCHEFS MAGAZINE
WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS
HOW DID YOU LAND IN MYANMAR?
I had many expeditions all over the world. I’ve been to deserts, ice,
mountain ranges. From the Alti Plano in Bolivia and Peru, I visited over
60 countries before finally landing in Sri Lanka in 1984. I encountered
Budhhism and went to Thailand to learn about meditation, language
and cooking training in Thailand. I had planned to stay on but met Mr
Juergen D Voss, who brought me from Kandawgyi Palace Hotel to
Myanmar Yangon. I started in July 1995 and an earthquake happened!
HOW DID YOU START DOING HUMANITARIAN
WORK IN MYANMAR?
I met Dr Heinz Schoeneich, a German Interplast Doctor who came to
Yangon to offer free cleft lip and pallet operations. He shared at the
medical university how they helped the people in Taliban, Afghanistan.
This inspired me very much and since then, we arrange 2 to 7 Europe
specialist doctors to visit the rural areas in Myanmar every year. Every
year, we are able to reach out to over 800 people. This has since
expanded to ENT, Neurosurgery , Dental, Public Health, Plastic surgery,
Orthopedic, and from there other aid missions followed after cyclones
and earth quakes. We are transparent in our operations, and have since
built a truly global network.
WHAT WAS THE HIGHLIGHT FOR YOU?
I started in 1996 with the first medical aid missions. A highlight was 2008
Nargis Cyclone where we could raise over 12 million Euro in 4 years
– not money but aid items from clothing, staple food, 700 fishing boats,
460 houses, thousands of interest-free micro credits, child and infant
food..it gave me new perspective..from 2010, it’s mainly with World
Chefs Without Borders as umbrella for us.
HOW MANY PROJECTS HAVE YOU BEEN INVOLVED IN?
It’s difficult to say as most of our projects are sustainable and don’t stop
when the aids return. We carry on and develop the project further
with good partners such as as LOG – Aviation Without Borders
Germany, Mercy – Barmherzigkeit Germany or Action Myanmar and
German - Myanmar Dental Public Health organization as cooperation
partners with us for many years. With Interplast Germany we have
been operating medical aid for 21 years. I guess over 200 projects in 10
years is still a very small number – not all are super big scale but they
are big in impact. For example, in a region of 120 people, they could
be eating normally for the first time in their lives; something all of us
take for granted.
WWW.WORLDCHEFS.ORG 11WORLDCHEFS – WORLD CHEFS WITHOUT BORDERS
WHAT IS YOUR MOST MEMORABLE MOMENT?
It was when I saw the very young mother of a refugee camp in North
Rakhine in a BBC documentary with her 8 months old child and the
reporter said “.... the baby is always sick and the head cannot stop
growing...the medical officers do not know why.” For me it was clear that
it’s a hydrocephalus (water head where the spine is blocked and the brain
gets pressed and damaged by the water which can not drain out. We
had treated several cases in Maynmar and all you need is a simple drain
pipe installation. It took me 5 months to find the camp, mother and baby
and to convince all authorities to agree, take the risks and sign so that
we could arrange the young mother and baby to fly to Yangon and be
operated by the best neurosurgeon doctor of Myanmar Dr Myat Thu. As
I learnt from my friend Frank Franke once:”... you cannot save the whole
world, so if you save one child, you save the child’s whole world…” This
wonderful feeling stayed in my heart forever.
WHAT DOES “HUMANITARIAN WORK” MEAN TO YOU?
It is the work, which only “assists” people who are taken out of their
normal lives, whether by man-made circumstances or disasters. Humani-
tarian work must come in when they would need to risk their health,
lives or risking whatever they have to survive – the end game is to
ensure that they return to total independence as quickly as possible
Humanitarian work must ensure that the dignity of the victims is fully
ensured and that none get stuck on an Aid Pipeline. This is often tricky
and there is a danger that societies and people get so used to aid that
they become dependent. Humanitarian Work must be clear with an
exit strategy after successful implementation and normalisation of lives
and daily welfare of the people hurt.
HOW HAS WORLD CHEFS WITHOUT BORDERS HELPED
IN THE HUMANITARIAN WORK IN MYANMAR?
World Chefs Without Borders has done good work in a short period of
time. We helped raise enough funds within the first week of Cyclone
Nargis. The disaster devastated 2 million lives and 180,000 died. We
were able to quickly bring food aid and housing material to the victims,
and initiate fishing boat carpenter workshops at cyclone sites. Each WHAT ELSE NEEDS TO BE DONE IN MYANMAR?
boat built gave 4 families an income and a future to build on. In 2011 Need vocational training and Train the Trainer programmes, especially
the WCWB network and manpower ensured 90 ton of food baskets with growing tourism. A real vocational hospitality training Center is
to Somalia refugees during the drought to support an initiative by needed.
the Myanmar Chefs Association. The international status of WCWB
and Worldchefs gave confidence in transparency and non biased aid HOW HAS THE NEED FOR HUMANITARIAN WORK
management to many international aid organizations.The list goes on… CHANGED, WITH THE CHANGE IN POLITICAL PARTIES?
The breakthrough was in 2013 when finally the elected president could
HOW HAS THAT HELPED OR CHANGED THINGS? push the low cost phone sim cards through. In 1996, the SIM card
We saw at the iconic WCWB Myanmar Tour for Humanity 2018 how costs USD$6,000 and later, $2,500 for many year! Today it is as low as
people who had nothing to do with the event came in and gave a $0.50! This has allowed more communication and the demise of certain
helping hand. 4 weeks later, during the flood, we could use the “mobile monopolies. In 2008, we needed to pay for a truck 10 times the normal
aid kitchen” designed by Willment Leong, based on big pots, simple rate for 600 bags to the disaster area. In 2015, a truck driver would
power gas stoves. It was very independent and can be applied at any offer on facebook the truck for free and only charged for gasoline!
situation, ground or weather. We refined this model to be ZERO
Plastic – ZERO Waste Aid mission. Teaming up with other aid agencies WHAT ADVICE DO YOU HAVE FOR CHEFS OUT THERE
which were good in logistics and had the benefiters data base of the WHO WANT TO HELP YOU IN YOUR WORK?
flooded area already, they gave us simple meal orders and time. We First and first again is your job,..... ensure that your job is done well and
produced, packed, and delivered by boat. It is a totally new way of best. Keep on with daily learning so you can help others next time.
Food Aid delivery invented through World Chefs Without Borders aid When you have time and power, share without expecting anything
missions. And it is always a freshly cooked nutrition rich hot meal in a back. Take care of your health, and don’t put yourself at risk. And when
disaster area. Weeks after we were twice called by humanitarian aid you see one without a smile – than give him yours….always keep it
organisations to collaborate. Hot and Cooking!
12 WORLDCHEFS MAGAZINEWORLDCHEFS – INSIDE WORLDCHEFS
BEHIND THE SCENES
What do the Bylaws, Competitions and International Chefs Day committees work on? These
committee members share a little on what goes on with their teams.
HOW IS THE INTERNATIONAL CHEFS DAY
COMMITTEE STRUCTURED?
Currently, our Committee consists of 9 members from across the
globe, including Chairman, Joanna Ochniak, and our Corporate Partner,
Rochelle Schaetzl of Nestlé Professional. With this team, magic is made
to make great things happen for children around the globe!
WHAT TYPES OF PROJECTS OR INITIATIVES CAN WE
EXPECT FROM YOUR COMMITTEE?
International Chefs Day will remain an annual event, however, we would
like to build it out to become a sequence of events, with broader reach
to more children and in more countries around the world.
PLEASE DESCRIBE THE 2018
INTERNATIONAL CHEFS DAY CAMPAIGN
Every year on October 20th, chefs give back to their communities,
promote the career of chefs, and like most of us that are members of
Worldchefs, we get out and educate children on healthy eating habits.
This year’s campaign, with the generous help from Nestlé Professional,
was “Healthy Foods for Growing Up.” This campaign allowed children,
of any age, to eat the right foods to help them grow up to be in the
profession they want to be by eating nutritious fruits & vegetables like
their role models. It’s not about being recognised as a Chef, it’s about
recognizing the day as chefs to give back and spend some time with
our youth and keeping them healthy! In 2018, we increased the number
of participating Chefs by 1000, the number of global events to 194
and reached 37,470 children worldwide. I was thrilled to be able to
encourage 70 chefs to participate this year in the Tampa Bay Area of
Florida, USA and together we reached a total of 7,077 children!
VANESSA MARQUIS WHAT TYPE OF WORK IS DONE BEHIND THE PLANNING
OF YOUR COMMITTEE’S CAMPAIGNS?
Vice Chairman, International Chefs Day Committee Once we collect all the reports from all the associations and events, we
USA review and consolidate the results. We then listen to all the feedback
and consider it for the next year’s campaign. We then collaborate with
WHAT IS THE MISSION our creative teams at Nestlé Professional to develop the campaign idea,
OF THE INTERNATIONAL CHEFS DAY COMMITTEE? artwork and toolkit and then most of the work goes into liaising with all
To educate children from around the world about the importance of member associations, external partners and sponsors to organize the
healthy eating. In doing so, we will expose children to the culinary campaign executions for the next year. It’s definitely a full year program.
profession and teach them good eating habits that they can carry on And we start working for the next year’s campaign the moment we
with them for life. have consolidated the results for the current year’s campaign.
HOW LONG HAVE YOU HOW CAN WORLDCHEFS MEMBERS BECOME INVOLVED
BEEN INVOLVED WITH THIS COMMITTEE? WITH INTERNATIONAL CHEFS DAY?
I joined the Committee in April, 2018. Prior to, I was honored to be This does not have to be a one day or a one week event. We suggest
part of something also dear to my heart. My local American Culinary making this an initiative throughout the entire year. I encourage and
Federation Chapter in Tampa, Florida already takes part in this type of challenge you to create an International Chefs Day Committee in your
campaign under the Chef & Child Initiative. Chefs participate weekly local organization; reach out to your child’s school and do a demonstration
with local schools sampling vegetable/fruit smoothies, new fruits & for the class or start a garden with a school; contact your local BGC (Boys
vegetables, and starting garden programs. & Girls Club), and spend some time educating them about healthy eating
14 WORLDCHEFS MAGAZINEWORLDCHEFS – INSIDE WORLDCHEFS
habits. If you start now, it’s easier to then have access to where you will CAN WORLDCHEFS NATIONAL MEMBER SOCIETIES
participate in October for International Chefs Day. SUBMIT RECOMMENDATIONS FOR BYLAW CHANGES
OR ADDITIONS?
HOW DO YOU ENCOURAGE YOUNG CHEFS TO National Member Societies of Worldchefs may provide submissions at
SUPPORT INTERNATIONAL CHEFS DAY? any time for proposed amendments or updating of the Worldchefs
If you are a culinary instructor, or take a leadership role in your local Bylaws/Statutes or Standing Rules. Proposals must be submitted by
organisation, encourage young chefs to be more involved. They love the respective acting President of the association. For the current copy
to have fun and they love to be around children. Who better to of the ByLaws, they can be downloaded from: www.worldchefs.org/
educate children than our Young Chefs? We have had incredible success About-Us/ByLaws
showing Young Chefs that giving back to the community starts now
through volunteering and assisting children to recognise the recipe for OVER THE NEXT 2 YEARS, WHAT IS THE OVERALL IMPACT
a healthy future. THE BYLAWS COMMITTEE HOPES TO MAKE?
The Bylaws/Statutes and Standing Rules had a major revision over
WHO SHOULD YOUNG CHEFS OR CHEFS a period of 2 years (both for their content and correct grammar)
CONTACT IF THEY WOULD LIKE MORE INFORMATION and were passed unanimously at the 2016 Worldchefs Congress in
ON INTERNATIONAL CHEFS DAY? Thessaloniki. The view is that the Committee’s remit should include a
For current updates, visit us at www.internationalchefsday.worldchefs.org monitoring role, by assisting the Board of Directors and the National
or email internationalchefsday@worldchefs.org Member Societies as needed to adhere to the Bylaws and Standing
Rules. This should help to avoid the problems that Past Presidents
OVER THE NEXT 2 YEARS, WHAT IS THE OVERALL and their Board of Directors have had to focus on and allow National
IMPACT THE INTERNATIONAL CHEFS DAY COMMITTEE Member Societies to become familiar with the Bylaws and Standing
HOPES TO MAKE? Rules and use them for guidance.
All in all, we just want to reach as many children as possible to encourage
healthy eating habits and making it fun at the same time. According to COMPLETE THE SENTENCE. WORLDCHEFS IS…
WHO (World Health Organization), worldwide child obesity, aged 0 A fantastic instrument to make the world a better place.
to 5 years, has increased to 41 million children. At this rate it can
continue to grow to 70 million by 2025. We can help to ensure this
number is not reached. As long as our outreach numbers continue to
grow, then we are doing our part to keep that number down. Are you
doing your part?
COMPLETE THE SENTENCE. WORLDCHEFS IS...
The mothership of all culinary organisations by leading the industry with
continuing education, certifications, competitions, and an international
camaraderie that has blessed me with friends from all over the world!
RAINER WERCHNER
Chairman, ByLaws Committee
Austria
WHAT IS THE MISSION OF THE BYLAWS COMMITTEE?
This constitution is a statement of the practices of the Worldchefs
organisation. The statutes do not consist of formal concepts, which
are eternal and carved in stone, but must be accurately supplemented
or adapted to changing circumstances. Bylaws shall be established to
ensure and reflect the operations within a community for the benefit of
its members. We, the members of the Bylaws Committee ensure that
the regulations are observed.
WHO IS CURRENTLY ON THE BYLAWS COMMITTEE?
The Committee consists of Brith Bakken,Vice Chairman (Norway), Brian
Cotterill (United Kingdom) David Sosson (Qatar) and Karl Guggenmos
(USA). We discuss the briefs from the Worldchefs Board of Directors.
Our recommendations are then sent back to them for review.
WWW.WORLDCHEFS.ORG 15WORLDCHEFS – INSIDE WORLDCHEFS
ensure that all Worldchefs endorsed competitions follow the necessary
requirements. We also monitor the Judges to ensure they meet the
highest level of integrity and competition standards
WHAT IS THE PROCESS IN BECOMING
A WORLDCHEFS JUDGE?
The application form can be found at www.worldchefs.org under the
competitions tab. Once completed, it should be sent to the National
Member Society President to sign as one of the required guarantors as
this will demonstrate respect and transparency within their country. It
is important that the applicant has previously competed and won some
medals in competitions; preferably Worldchefs endorsed competitions.
The applicant should also be able to communicate in English where
applicable. They are also required to be chefs working in the food
industry, and up to date on new trends and nutritional guidelines, but
most of all… they need integrity and honesty, and be consistent with it.
RUDOLF MULLER WHAT IS THE PROCESS IN HAVING A COMPETITION
ENDORSED BY WORLDCHEFS?
Committee Member, Culinary Competition Committee They have to complete the form found on our website under compe-
Hong Kong (Swiss and Canadian citizen) titions and send us their rules and regulation which have to match
our requirements. They can choose from 4 different levels: national;
WHAT IS THE MISSION international; continental, and Global is only for EXPOgast in
OF THE CULINARY COMPETITION COMMITTEE? Luxembourg and IKA in Germany.
The former Worldchefs President, Gissur Gudmundsson, wanted all
judges to have the same level of competency when serving as jury WHAT ARE THE BENEFITS TO HAVING A COMPETITION
members. To become a Worldchefs Approved Judge you must attend ENDORSED BY WORLDCHEFS?
an educational seminar in judging review it every five years. This is This gives your competition validation and the insurance that a high
for fairness of the team’s efforts and the brand and confidence of level of different criteria will be met, ie solid rules and regulation,
Worldchefs. The same goes for the food competitions held worldwide Worldchefsapproved judges, a proper set up in the kitchen, a fair
under our brand. and high level competition which will be at the same level as any
Worldchefs competition. It will ensure that the competitors are treated
HOW LONG HAVE YOU fair and respectfully, and through our network it will attract regional
BEEN INVOLVED WITH THIS COMMITTEE? and international Chefs to participate. A medal and certificate endorsed
Since Erfurt, Germany in October 2012 (6 years). by Worldchefs will carry more weight than any other competition.
It will also enhance the prestige of the event, which should have a
HOW IS THE CULINARY COMPETITION positive impact on corporate partners and visitors alike.
COMMITTEE STRUCTURED?
WHAT ARE YOUR COMMITTEE’S PLANS FOR 2019?
It is led by Committee Chairman Gert Klötzke, a devoted and well-
decorated veteran of culinary competition, with an unmatched passion Constantly fine tuning our rules and regulations as this is a living
and integrity for our trade. Then we have 8 committee members document and we have to be alert and attentive to industry trends.
consisting of A level Judges which have the same or similar passion We would also like to introduce vegan and vegetarian categories into
and understanding from different locations around the world. We work the individual hot cooking.
closely with the Continental Directors in matters of competition in their
area. We are in essence, the goalkeepers of the Worldchefs Judging OVER THE NEXT TWO YEARS, WHAT IS THE OVERALL
Seminars, Global Chefs Challenge Series and we assist in endorsing IMPACT THE CULINARY COMPETITION COMMITTEE
culinary competitions. HOPES TO MAKE?
We need to be at the forefront of sustainability, minimize food waste,
WHAT TYPES OF PROJECTS OR INITIATIVES CAN WE consider animal welfare, and general good housekeeping with minimal
EXPECT FROM YOUR COMMITTEE? wastage of energy and water. Thereby, changing the competition
We verify all information passed down to us in terms of competition and categories from static with aspic glazed buffets to a full edible buffet
judging, and make sure that they comply with our rules and regulations. where the food is consumed and judged at the same time for National
We offer Judging Seminars worldwide to establish and maintain a pool and Junior teams. We plan to accomplish this by 2020, which is definitely
of qualified Judges in every corner of the world. We also meet after a big step in the right direction.
every major competition, once or twice a year, to reflect, review, and
revise the competition rules and requirements, if needed.We strive COMPLETE THE SENTENCE. WORLDCHEFS IS...
to be current with industry standards, food trends and nutritional The window to the culinary world for all the cooks and chefs from
values, only permit the use of sustainable and safe food practices, and around the globe.
16 WORLDCHEFS MAGAZINEWORLDCHEFS – EDUCATION
A BRIGHT FUTURE
The School of Hospitality at the Sunway University is an institution in Malaysia for good reason.
We chat with Soon Pau Voon, Teaching Fellow at the School of Hospitality.
WWW.WORLDCHEFS.ORG 17WORLDCHEFS – EDUCATION
HOW DOES SUNWAY UNIVERSITY SET ITSELF APART The University’s 2018 QS Asia Ranking, the 5 Stars achieved in the QS
FROM THE OTHER CULINARY & HOSPITALITY SCHOOLS? Stars University Ratings for “Teaching”, “Facilities” and “Employability”,
The School of Hospitality is part of the Sunway University, which is a and the Tier 5 “Excellent” rating in the local SETARA 2017 quality
leading not-for-profit private university committed to the pursuit of assessment bear testament to Sunway’s resolve in ensuring teaching,
education through scholarship, research and enterprise. It is ranked research and service excellence.
among the top 2.5% of universities in Asia and offers an engaging
learning space for students and academics. To date, the University has drawn more than 26,000 students from over
90 countries to its vibrant, 880,000-square-feet campus. Supported by
Sunway University is recognised by the Ministry of Education and the the Jeffrey Cheah Foundation, the University has invested in excess
Malaysian Qualifications Agency. Programmes are designed to fulfil the of RM400 million in its infrastructure and continues to expand its
needs and interests of a modern society. In adopting a global approach, teaching and learning, and research spaces. Here at Sunway, students
the University has established close partnerships with Lancaster Uni- and academics thrive in the discovery of ideas and opportunities in the
versity UK and Le Cordon Bleu International, which lend international heart of Sunway City, adjacent to some of the best public, medical and
qualifications to Sunway’s programmes. The University has fostered social amenities in Malaysia.
ties with Harvard, Oxford and Cambridge in bilateral exchange of
expertise and research. Sunway’s academic staff is an international The School of Hospitality provides high quality education and training
blend of leading researchers and experts in the field. in the hospitality, culinary and events related industries. We deliver
innovative teaching approaches and flexible learning methods which
The University is committed to developing new technologies and are at the forefront of hospitality education and training. The objective
addressing some of the world’s most pressing challenges through of our programmes is to equip students with the vital skills necessary
its research efforts. The University is actively expanding its research to work in this vibrant service sector industry.
and establishing itself on the global stage, and is investing in its staff
and facilities, including building new, state-of-the-art teaching and WHAT IS THE SCHOOL’S PHILOSOPHY?
learning spaces and research laboratories, as well as some of the best The vision is to be a leading hospitality School within the South East
sporting facilities in Malaysia. Sunway researchers are amongst the Asia region . The mission is to nurture all-round individuals who will
most highly cited in Malaysia and are globally engaged in cross-border, be able to contribute to the advancement and betterment of the
multidisciplinary collaborations. hospitality industry within the region.
18 WORLDCHEFS MAGAZINEWORLDCHEFS – EDUCATION
WHAT ARE THE RECENT ACHIEVEMENTS?
The School recently received the Sustainability and Humanitarian
Project Appreciation Award from Professional Culinaire Association of
Malaysia (PCA).This award was presented in recognition of the hosting
of the BGF Meal Packing Programme, where the school hosted over
100 young chefs from around the world and together with the students
of the school, successfully packed 100,00 dry meals. This conveys the
School’s commitment in supporting the United Nation’s Sustainable
Development Goal #2: Zero Hunger.
HOW HAS THE CULINARY AND HOSPITALITY SCENE IN
MALAYSIA CHANGED OVER THE YEARS?
Culinary and hospitality institutions support the development of
workforce which contributes to the growth tourism and hospitality
sector. The culinary and hospitality scene are now more aware of the
sustainability concept more ever than before – no plastic bags, no
plastic straws, etc. The advancement of technology has also driven the
growth of culinary business - food ordering apps, food production and
management apps, etc.
WHAT ARE THE MUST-HAVE SKILLS THAT A CHEF IN
MALAYSIA NEEDS TO HAVE TODAY?
Putting aside the culinary skills, a chef should be equipped with
entrepreneurship and managing skills. They need to able to think and
plan strategically, and ready to step out of their comfort zone.
HOW ARE THE CULINARY AND HOSPITALITY
INSTITUTIONS OF TODAY DIFFERENT FROM THE PAST?
There are more opportunities for education and scholarship oppor-
tunities, professional culinary competitions as well as networking. There
are also more pacious and state-of-art learning facilitates that facilitates
the teaching and learning process, that enhances learning experiences
through experiential and blended learning with learning tools such as
learning apps, videos, etc. There’s also more industry and association
support of programmes and mentorships, and we work with partners
such as PCA, Worldchefs, Electrolux, Nestle Professional. Students these
days are also more empowered learning out of classroom enables
students explores opportunity beyond textbooks.
WHAT ADVICE WILL YOU HAVE FOR ASPIRING
YOUNG CHEFS?
Never stop learning, education is a lifelong learning process. Always
upgrade yourself. Be ready to engage and network with fellow young
chefs. Embrace sustainability in your work.
HOW HAS BEING A WORLDCHEFS CERTIFIED SCHOOL
HELPED YOU IN ACHIEVING THE SCHOOL’S GOALS?
It offers an opportunity for students to take part in the Worldchefs
Academy Pre-Commis Chef Certification – one fine example of how
students are able to enhance what they have learn in school and to
complete the certification through mobile or computers. For the
Sustainability Culinary Education programme, we are thankful to Chef
Chris and his team at Feed the Planet for sharing the valuable programme
with us. This will enable us to conduct the programme within the school
and this further reinforces our commitment towards sustainability. The
RQCE enables us to self-audit and to discover our SWOT.
WWW.WORLDCHEFS.ORG 19WORLDCHEFS – YOUNG CHEFS THE YOUNG FORCE NingBo in China has just hosted their first International Young Chefs Challenge (IYCC) initiative, to much success. 20 WORLDCHEFS MAGAZINE
WORLDCHEFS – YOUNG CHEFS
Never underestimate the power of the youth. At the inaugural Inter-
national Young Chefs Challenge (IYCC), there was stellar support on all
fronts. Minister of Human Resources for the Province of Zhejiang, Minister
Wu made a statement that the government was supportive of this event
and looked forward to a great competition. President Yu of NingBo Shi
Gulin School also shared that due to popular demand, the organisers are
already planning to extend another day for 2019’s edition.
What Took Place: 24 International teams out of China met with
14 teams from China to compete in the Two Tango category. At this
prestigious competition, teams only had 1 hour to complete their task
of a warm appetiser and a warm main course in a fully fitted out kitchen
at the college. Besides the Two to Tango in the hot kitchen, there were
other compe-titions such as Farm to to Plate and NingBo seafood that
took place in the same area. The Cold Display took place with some
outstanding work showcased in the Tapas, 3 course menu, appetizers,
cakes and desserts sections.
The Strong Support: The event was attended by WorldChefs Asia
Continental Director Rick Stephen, along with the President Yu of
NingBo Shi Gulin School with the support of Minister Wu.
Judging Powers: The judging panel was made up of accredited World-
chefs jury members with 3 Rookie judges. One of the interesting twist
to the whole event as was when 8 of the judges did a series of
demonstrations to the chefs who had either just finished their cooking
or were about to go on to cook. After all, the whole idea for this event
was about young chefs and learning our profession.
Happy Ending: Continental Director, Rick Stephen has full praise for
the whole event, especially with the slogan of New Skills, New Youth,
New Dream. Senior Jury member Mr Alan Orreal shared this is a
rare opportunity that presents young chefs with a unique learning
opportunities to network together and learn from one another by
sharing ideas and observing new techniques, plating styles, flavour
combinations, making new friends and contacts and so much more the
list is endless.
Coming up: The next edition will take place from October 24th –
27th in 2019.
WWW.WORLDCHEFS.ORG 21THE
WORLD’S
FIRST
GLOBAL
CULINARY
CERTIFICATION
IS HERE
GET VALIDATED ...
GO GLOBAL ...
#GOGLOBAL
GET AHEAD FASTER ...
THE WORLDCHEFS
GLOBAL CULINARY CERTIFICATION
IS AVAILABLE AT NINE LEVELS
WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED WORLDCHEFS CERTIFIED
MASTER CHEF – WCMC MASTER PASTRY CHEF – WCMC CULINARY EDUCATOR – WCCE EXECUTIVE CHEF – WCEC CHEF DE CUISINE – WCCC PASTRY CHEF – WCPS SOUS CHEF – WCSC CHEF DE PARTIE – WCCP PROFESSIONAL COOK
(COMMIS CHEF) – WCCC
FIND OUT MORE TODAY!
CONNECT WITH US ...
WWW.WORLDCHEFS.ORG/CERTIFICATIONWORLDCHEFS – FEED THE PLANET
GUIDE TO “FEED THE PLANET”
The Feed the Planet campaign has been inspiring chefs from around the world to make a
change in their own kitchens. If you have not joined the revolution, here’s a short guide to
what’s getting everyone excited!
BOH FOOD WASTE REDUCTION
In general, BOH food waste is generated via spoiled or excess food
and/or prep waste. Kitchen operations produce byproduct waste that
is difficult or impossible to eliminate. An example is protein bones from
cooking meats, poultry, and fish for center-of-the-plate menu items.
After flavours are extracted in stocks, the bones are completely spent
and destined for compost or landfill.
Below are the four main BOH operating sectors, along with a key
phrase for waste reduction:
1. Purchasing - Close relationships with purveyors help prevent
food waste.
2. Food Prep - Strong training & mentorship programs prevent
food waste.
3. Food Storage & Equipment - Strong training & equipment
WHY? maintenance programs prevent food waste.
Everyday across the world, food is discarded from foodservice 4. Menu Planning - Conscious menu planning helps prevent food
operations. Much of this food waste is disposed of in a landfill, which waste.
over time produces methane that is very damaging to the atmosphere
and contributes mightily to global warming. In addition, wasted food The following are proven steps for getting started with a BOH food
represents wasted energy, water, land, human labour, and other precious waste reduction program:
resources. For the restaurant owner, wasted food means an elevated Create a baseline of the quantity of food waste generated.
food expense, which reduces profit. For multiple reasons, it should be Determine why | how food waste was generated – is the waste
the goal of restaurants around the world to find ways to reduce the preventable?
food waste in their daily operations. Identify “easy-win” first steps.
WHAT? Develop a staged-in game plan filled with lots & lots of baby
steps.
The Worldchefs Food Waste Challenge for Foodservice Operations is
a way for restaurateurs, chefs, and cooks to learn about how to reduce Set-up a metrics tracking system to quantify waste reduction
food waste in their kitchens and commit to reducing their own food and cost-savings.
waste. Participants will receive direct and continuous support from Importantly, remember to Keep It Simple!
Worldchefs in forms of training, progress tracking and benchmarking
with other restaurants all around the world. Extracted from www.zerowastezone.blogspot.com. This blog is run by
Holly Elmore who owns Elemental Impact, a collaborative partner of
HOW the Feed the Planet programme.
Measure waste
at Back-house
to establish
baseline with
provided toolkits Monthly Progress Check-in Repeat the
Challenge
SIGN UP with Front
house
Final
1st Webinar: 2nd Webinar: Submission
Introductory Set goals & Apply of Back-house
with Chris waste-cutting Waste
Koetke practices Progress
7TH JANUARY 2019 3 MONTHS AFTER 6 MONTHS AFTER
To find out more please visit www.feedtheplanet.worldchefs.org/fwc or
email office@worldchefs.org.
WWW.WORLDCHEFS.ORG 23WORLDCHEFS – COMPETITIONS
SWEET DREAMS
ARE MADE OF THESE
Participating in the Global Pastry Chef Challenge 2018 has been a life-changing affair, says
champion Lim Wei Hrn.
Lim Wei Hrn, demi chef de partie, Resorts World Sentosa represented won the competition Global Pastry Chef Challenge in 2017 for Asia
Singapore at the Global Pastry Chef Challenge competition in 2018, Pacific and that was a huge boost in my confidence to start preparing
even though he has only been a pastry chef for 5 years. The talented for the finals.
pastry chef looks back and reflects on this milestone of his life.
EVERY MOMENT IS MEMORABLE
THE GLOBAL PASTRY CHEF CHALLENGE
IS NOT NEW TO ME The biggest moment, though, is the announcement of the results. It
was very unexpected for me. After we finished our competition, we
I have participated in competitions before and was part of the saw that the standards was very high for the other teams and were a
Singapore National Team as assistant in the Global Pastry Chef little demoralised as my expectations for myself is very high. When I
Challenge in Thessaloniki, Greece in 2016. Back then, I was the assistant, knew the results, I was quite shocked. Everyone, including my mentor
so the pressure is different. It was my first international competition Kenny Kong, were shouting for joy. It was an emotional moment and a
and I learnt so much, from preparing for logistics to training for the milestone for me.
competition.
MY DISHES WERE “TRULY ASIA”
IT IS A REAL CHALLENGE
During the training sessions, we needed to try many things and to keep
I wanted to challenge myself in 2018 as this is one of the top improving. For example, for plated desserts, we had to keep changing
competitions in the world. So when the opportunity came for me to until we found the perfect one that we liked the best. My competition
represent Singapore, I took it as a challenge to see how far I can go. I dish is a hot and cold ice cream dessert. The hot item consists of: hot
went to Thaifex in Bangkok for the Global Chefs Challenge Asia Pacific phyllo pastry as a base with chocolate almond cream and green tea
selection even though I did not need to. I chose to do this as I wanted with jasmine sorbet with pineapple coulis and coconut gula melaka
to “warm up” and start practising before going for the competition. I parfait. I looked for Asian flavours to present to everyone. We changed
24 WORLDCHEFS MAGAZINEWORLDCHEFS – COMPETITIONS
this dish many times, and we played with the flavours at least 4 times
and examined every component bit by bit. For the gateau section, my
creation was a pear yuzu chestnut gateau. It was layered with chestnut
sponoge, pear compote and yuzu jelly with mascarpone mousse and
cashew nut crumble. The difficulty in making this gateau is the pear
flavour, which is hard to extract. The flavour of pear will be gone if
cooked for too long. This is one of the most challenging parts and we
tried with different pears and various cooking methods before arriving
at the final method.
THE SHOWPIECE, THE BIGGEST CHALLENGE
Until the last day, we were still thinking of how to improve the
presentation. We wanted to create a Hornbill (the bird found in
Sarawak, Malaysia) and the famous Rafflesia flower below. At the very
last minute, I decided to make a Malaysian traditional Kite (‘wau’ in
Malay) to bring out the colour of the showpiece. I decided to craft it,
like sugarwork. It brightened up the piece immediately as the sugar was
shiny and colourful. Once we had the idea, it was all about practicing
and improvising.
IT’S A PRIVILEGE TO COMPETE
A competition is never a solo affair. It’s important to have good
mentors, a positive mind-set and to never give up. Things are always
changing and it is easy to give up, but you must believe that if you try
your best, anything is possible and you can win! I will like to thank my
chef and mentor Kenny Kong and Nicole from the Singapore Pastry
Alliance, also my assistant who helped ..also my assistant who helped
me throughout the competition. It takes an entire village to prepare a
competitor properly. Once I’ve started, I now know I cannot and will
not stop competing!
THE GLOBAL PASTRY CHEF CHALLENGE
IS LIFE CHANGING
It is the biggest achievement I have made for myself in my career. After
this competition, I have learnt so many things that make me more
confident in my pastry skills. It’s also opened up the doors for me to
delve deeper into this amazing and magical world of pastry. I also learnt
about organising skills we need when we are working and how to get
things in proper workflow. In competition, to do the best pastry, you
need to organise yourself well.
WWW.WORLDCHEFS.ORG 25WORLDCHEFS – INTERNATIONAL CHEFS DAY The All Japan Chefs Association (AJCA) celebrated with 54 sixth grade students of Fujimi Elementary School in Tokyo. INSPIRING THE NEXT GENERATION International Chefs Day 2018, held in partnership with Nestlé Professional, inspired the next generation on healthy eating. Here are the snapshots! 26 WORLDCHEFS MAGAZINE
WORLDCHEFS – INTERNATIONAL CHEFS DAY
The 2018 edition of International
Chefs Day made a truly global
statement, with 4,600 chefs and
37,500 children participating.
Chefs rolled out 249 events in 64
countries, sharing with young kids
the importance of healthy eating.
WWW.WORLDCHEFS.ORG 27WWORLDCHEFS – INTERNATIONAL CHEFS DAY
4 THINGS ABOUT
INTERNATIONAL CHEFS DAY
1. Each year on October 20th we celebrate International Chefs Day.
2. Since its creation by esteemed chef Dr. Bill Gallagher in 2004,
Worldchefs has committed to using International Chefs Day to
celebrate the noble profession, always remembering that it is our duty
to pass on our knowledge and culinary skills to the next generation of
chefs with a sense of pride and commitment to the future.
3. Over the past years, Worldchefs has partnered with Nestlé
Professional to teach kids around the globe about the importance of
healthy eating by hosting fun-filled workshops worldwide.
4. This year’s campaign theme is Healthy Foods for Growing Up. It
encourages kids to think about the profession they’d like to have when
they’re grown up, and how eating healthy foods today can help them
get there.
For the full coverage of International Chefs Day action in the various
countries, visit www.internationalchefsday.worldchefs.org/ICDNews
PARTICIPATING COUNTRIES
Argentina Switzerland
Brazil Sweden
Canada Turkey
Chile UK
Colombia Egypt
Costa Rica Ghana
Cuba Kenya
Dominican Republic Liberia
Ecuador Nigeria
El Salvador South Africa
Guatemala Uganda
Honduras China
Jamaica Hong Kong
Mexico India
Nicaragua Indonesia
Panama Japan
Peru Jordan
Trinidad & Tobago Lebanon
USA Malaysia
Bulgaria Maldives
Czech Republic Pakistan
Finland Palestine
Germany Philippines
Greece Saudi Arabia
Iceland Singapore
Italy Turkey
Moldova UAE
Morocco Vietnam
Norway Australia/Oceania
Poland Fiji
Russia New Zealand
Slovakia Papa New Guinea
28 WORLDCHEFS MAGAZINEWORLDCHEFS – INTERNATIONAL CHEFS DAY
WWW.WORLDCHEFS.ORG 29WORLD
ASSOCIATION
OF CHEFS
SOCIETIES
We dedicated ourselves
to design and produce
a pan for every application:
“The World’s Best* Pan”
* “The World’s Best Pan” according to VKD,
largest German chefs association
VKD
German Chefs
fs Association
Euro-Toques VKD
European German Chefs
Union of Chefs Association
2018
www.bestpan.comIN&OUT OF THE KITCHEN – NEWS
NON-DIARY
CHEESE?
That’s what
ArtizzanCheeze, a
revenue generating
startup that designs,
creates & manufactures
in the UAE is producing.
The portfolio includes
non-dairy cheeze, dips,
spreads that are HALAL
& free from gluten, sugar,
additive, preservative
and color. Other
than offering a healthy
THE WORLD’S
alternative to cheese,
they also stock yogurt,
SLOWEST RECIPE
protein balls, brownies
on www.artizzanheeze.
com. We hear they have
Filip Fastén, acclaimed Swedish chef and recipient of a coveted Michelin perfected the taste and
Star, has begun preparing a meal that will be ready to eat in March 2020. texture of non-dairy THE
“The World’s Slowest Recipe” is a tribute to giving ingredients the time Mozzarella Cheese,
suitable for pizza chains
PERFECT TRAY
and the love they need as well as a reaction against an increasing speed-
and 4/5 star hotels!
obsessed food industry. The collaboration is being run together with Thanks to AMT’s GN casted multi tray
the iconic Swedish cheese brand ‘Västerbottensost®’ which is famous with 11 moulds, chefs can now have
in restaurant kitchens across the globe and gets its signature flavour perfectly cooked hamburger patties, hash
from its unique traditional craftsmanship and long maturing time. browns and egg specialties. The tray is
heat resistant up to 260° and free from
Each ingredient will be prepared according to old traditional Swedish distortion. The multi tray has a stacking
cooking techniques.They will be carefully grown, harvested, salted, pickled aid which allows safe, gentle storage that
and stored, and then finally served as a twelve-course gastronomic protects the surface from scratches. It
experience in March 2020, in the small city of Burträsk, located in the promises easy cleaning and saves up
north of Sweden. Check out the launch video on: https://youtu.be/- to 20% time and energy! Check with your
TtNkWniks4 local stock-ists for more information.
IN&OUT OF THE KITCHEN
LOOKING FOR
THE GOLDEN (COFFEE) POT
What: The Alen Thong Golden Coffee Pot Young Chef Challenge is a competition organised
by the Abu Dhabi chapter of the Emirates Culinary Guild in collaboration with Worldchefs.
Launched in memory of John Alen Thong, a founding father of the Emirates Culinary Guild,
who passed away in 2015, the competition was born in 2016 and is part of La Cuisine at
SIAL, an event for foodservice professionals around the world.
Action: The gastronomic competition took place from 10 December to 12 December, and
required participating teams to prepare a cold buffet table for 40 people in just 48 hours.
The Champion: The Singapore National Culinary team took back the championship the
second time running. The team consists of Elvin Chew (Manager); Ong Jing Qin (Team
Captain); members Daren Teo, Lim Wei Ling, Joe Chong; and Rachel Chong (Team Pastry).
This is the second consecutive time Singapore took home the Gold.
WWW.WORLDCHEFS.ORG 31You can also read
