Professional Documents
Culture Documents
Issue 10
Anno 2014
OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES
May - August
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WORLD
ASSOCIATION
OF CHEFS
SOCIETIES
PROUD SPONSOR OF
THE HANS BUESCHKENS
JUNIOR CHEFS CHALLENGE
AS WELL AS THE TRAIN
THE TRAINER PROGRAM
COATINGS SEASONINGS
FOUNDATIONS FOR THE FUTURE
DEAR CHEFS, WORLDCHEFS MAGAZINE
COVER PHOTO
I want to thank all of you for being a big part of the history of COURTESY OF FÄVIKEN MAGASINET
Worldchefs. WWW.FAVIKENMAGASINET.SE
BOARD MEMBERS
DR. BILL GALLAGHER
HONORARY LIFE PRESIDENT
FERDINAND E. METZ
MOBILE SNAPSHOTS
PAST PRESIDENT
LOUIS PERROTTE
CONTINENTAL DIRECTOR
AMERICAS
THOMAS GUGLER
CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST
GLENN AUSTIN
CONTINENTAL DIRECTOR PACIFIC REGION
RICK STEPHEN
CONTINENTAL DIRECTOR ASIA
BRENDAN O’NEILL
CONTINENTAL DIRECTOR EUROPE NORTH
MIROSLAV KUBEC
CONTINENTAL DIRECTOR EUROPE CENTRAL
SRECKO KOKLIC
CONTINENTAL DIRECTOR EUROPE SOUTH
4 WORLDCHEFS MAGAZINE
CONTENTS
04 WORLDCHEFS PRESIDENT ADDRESS
CONTRIBUTORS
08 WORLDCHEFS NEWS
17 COMPETITION SKILLS
28 MOMENT OF CHANGE
38 NORDIC CONFUSION
52
WWW.WORLDCHEFS.ORG 5
WORLDCHEFS
&YOU
“WORLDCHEFS – The Global Authority on Food”
WORLDCHEFS
WOMEN LEADERSHIP FORUM
Increasing visibility of female chefs in the culinary industry worldwide,
providing them support, mentorship and supporting their future
career development.
www.worldchefs.org
6 WORLDCHEFS MAGAZINE
Scotland’s seas and lochs have been home
to a rich and diverse range of seafood for
generations. From the chef’s favourite, delicious
farmed salmon, to succulent whitefish, sweet
flavoured shellfish and the world’s largest
supply of langoustine. Seafood from Scotland
is exceptional and exclusive, bursting with
possibilities and exciting flavours.
WORLD
ASSOCIATION
OF CHEFS
SOCIETIES
JASPER JEK
AS THE FIRST
EXECUTIVE
ASSISTANT
TO THE
WORLDCHEFS
PRESIDENT
Worldchefs is delighted
to announce the
appointment of Jasper
Jek from Singapore
as Executive Assistant
to the President of
Worldchefs. Jasper CANADA & MALAYSIA
was the Young Chef
Ambassador for IN BIDDING RACE
CHARLES CARROLL Asia, and has been
instrumental in
FOR WORLDCHEFS
THE NEW VICE-PRESIDENT promoting the growth CONGRESS 2018
of Young Chefs Clubs
in Asia and beyond. THE WORLDCHEFS 2018 CONGRESS
President Gissur Gudmundsson, the Worldchefs Executive He will take on this BIDS ARE OFFICIALLY OUT!
Committee and the Icelandic Chefs Association announced the newly created role
appointment of Charles Carroll (USA) as the Vice President for for the next 2 years!
Having successfully met all the
Worldchefs. Carroll will carry on the work of former Vice President,
requirements, Kuala Lumpur
Hilmar Jonsson (Iceland), who stepped down for personal reasons.
(Malaysia) and Vancouver (Canada)
This is the first time in the history of Worldchefs that the will be battling it out to host the
Vice President is of a different nationality from the President. 2018 Worldchefs Congress. The final
announcement of which country gets
Chef Charles Carroll has been part of Worldchefs since 2010, when
this prestigious opportunity will be
he was appointed Chairman of the Worldchefs Congress in Daejeon,
made at this year’s Worldchefs Congress
South Korea. He is also Chairman for the upcoming Congress in
in Stavanger, Norway. Worldchefs
Stavangar, Norway.
wishes both candidates best of luck and
With more than 30 years of culinary experience, Carroll will eagerly awaits to find out which country
contribute in more ways than one to the growth of Worldchefs. the ball will be passed on to!
WORLDCHEFS NEWS
PRICELESS 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.
8 WORLDCHEFS MAGAZINE
COOKING WITH PASSION
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WORLD
ASSOCIATION
OF CHEFS
SOCIETIES WORLDCHEFS
TEAM IN SINGAPORE!
WORLDCHEFS LAUNCHES
UPDATED LOGO
During the Food&HotelAsia period, the Worldchefs
Team met in Singapore for the staff meeting.
The expanding team charted the direction for
Worldchefs has introduced an updated logo with a snazzier name - Worldchefs. the next phase, including plans for the Worldchefs
According to creative director Tomas Bolli, this design spotlights the chef and Congress. The meeting was helmed by Managing
strengthens the global recognition of the culinary profession. We hope this new Director Ragnar Fridiksson and rounded up with
logo will be a symbol of global recognition. a touch of Singapore - chilli crabs and Tiger beer!
HONG KONG
PRESIDENTIAL ELECTIONS NATIONAL CULINARY
IN SLOVENIA TEAM WINS BATTLE
During the General Assembly of the Slovenian Association of Chefs and FOR THE LION TROPHY
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 Asia’s largest international trade event for the food and
this working year. Simultaneously, the elections for the presidency and committees hospitality industry, the 4-day Food&HotelAsia2014
were held for the new four-year term. After counting the ballots, the team that (FHA2014) came to a close on the 11th of April 2014
won the Presidency elections was announced: Srecko Koklic was elected the at the Singapore Expo. Meanwhile, the region’s most
President, Tomaz Vozelj the Vice President, and Stas Zorzo the Secretary. The new prestigious and recognized international culinary
Presidency’s election program paid even more attention to working with young competition FHA Culinary Challenge saw over 800
people, improving the public recognition of the Association, directing members competitors participating.
to raising professional levels, successfully participating in national and international
competitions and attracting new sponsors. Major challenges for the future are For the prestigious Battle for the Lion trophy, Hong
the formation of a culinary academy in the premises of the Training Centre Kong emerged the champion after 24 hours of
DKSS Kamnik and reorganization of the committees with special responsibilities. gruelling culinary competition. Congratulations to
Federation members! Team Hong Kong! Till 4 years later!
10 WORLDCHEFS MAGAZINE
WORLDCHEFS – NEWS
WWW.WORLDCHEFS.ORG 11
WORLDCHEFS – NEWS
THE MANFRED
MUELLERS
TRAINING ROOM
TORONTO CULINARY SALON Manfred Muellers is a lucky man, with a training
room at HTA School of Culinary Art in Johannesburg
EXCEEDS EXPECTATIONS named after him. The inauguration ceremony was
presided over by HTA founder and current South
For the first time in 20 years, Canadian chefs and cooks got an opportunity to African Chefs Association President, Stephan
compete in the Worldchefs endorsed national competition. This momentous event Billingham.
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 The training room is filled with trophies that highlight
Toronto Branch and Manager, CCFCC Bocuse d’Or Canada; Graham Tinsley, Muellers’ culinary career, loaned to HTA to inspire the
Manager Welsh National Culinary Team and Clayton Folkers, Baking Instructor, next generation.
Northern Alberta Institute of Technology (NAIT). Organized under Worldchefs
international rules and regulations and under supervision of Worldchefs approved Born in Germany, Muellers has worked in top
judges, the event provided competitors and novice participants with valuable establishments and with some of the best chefs in
experience, as well as served as an exquisite platform to prepare themselves for the South Africa. He is also an honorary lifetime President
upcoming international competitions. At the end of the competition, gold, silver of the South African Chefs Association. He said, “It
and bronze medals, as well as the Best of Show honors were awarded in culinary never felt like work, it was always a pleasure. To share
arts and pastry arts to novices and professionals. your knowledge and inspiration is a great honour.”
12 WORLDCHEFS MAGAZINE
air-o-system
the best cook&chill
solution in the market
air-o-system inaugurates a new era ensuring a simple and
intuitive way of cooking in every kind of professional kitchen.
The integrated system, oven and blast chiller, represents the
ideal solution for achieving excellent cooking results.
For decades, Electrolux has been present in one of the most These educational training sessions will be focused on core themes,
demanding workplaces - the professional kitchen, gaining exclusive such as sustainable cooking, usage of locally sourced ingredients,
insight from working among the world’s top-ranked chefs. This with details on how chefs can plan, source and prepare food, applying
has brought innovative and thoughtful solutions that improve the the technology and science behind the Electrolux Professional solutions,
business of restaurants around the world and help consumers to such as the Cook&Chill system. First, the partnership will focus on
experience fruitful gastronomic enjoyment. Sharing the never- four key areas - Dubai, Russia, United Kingdom and United States,
ending knowledge and innovative solutions with international and will feature several annual events in each local Innovation Center.
culinary expertise coming from the Worldchefs is at the very Surely, more activities will follow the master project, involving
foundation of this exclusive partnership. an extended number of countries. “Electrolux has always been a
preferred professional brand for chefs. We are pleased and excited
Moreover, the partnership between Worldchefs, a global voice of the about this partnership, which opens up numerous opportunities for
culinary industry, and Electrolux Professional, the world-renowned chefs around the world to improve their skills and benefit from the
leader of professional kitchen solutions, will launch a number of vast knowledge and experience Electrolux Professional brings to the
dedicated and exciting activities, which will unite the beauty of table,” said Worldchefs President Gissur Gudmundsson.
culinary arts with breakthroughs in culinary technology.
Additionally, Alberto Zanata, President of Electrolux Professional,
The first initiative in the pipeline within the “Art & Science Come stated: “What makes Electrolux unique is that we are always focusing
Together” project is Chef2Chef, a series of educational seminars on solutions for foodservice players. We offer a complete system
created to bring Chefs together at the Electrolux Professional that starts from the preparation, preservation, refrigeration, and
Innovation Centers, extensive showrooms equipped with training ends with the cooking process. Nevertheless, combining technology,
kitchens designed for equipment demonstrations, cooking sessions sustainability and training is precisely what we aim to achieve with
and educational trainings, spread across the world. Art & Science Come Together seminars.”
14 WORLDCHEFS MAGAZINE
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WORLDCHEFS – WITHOUT BORDERS
The WCWB Committee meeting was started by Chairman Willment The importance to the meeting also brought together the rest of the
Leong. Although the news about the triumphant Philippines Committee Members: Thomas Gugler (Fund Raising), Cornelia
humanitarian mission was well-known around the world, Chairman Volino, (Marketing), Árni Þór Arnórsson (Social Media), Ray J.
Willment presented the results. Mccue (Food Shortage Educational Program), Jozef Oseli, (Charity
Gala Events), and two WCWB Global Ambassadors - Alan Ho and
What served to be an inspiration was how WCWB rallied chefs Christos Gkotsis. The meeting’s conclusion was straightforward - as a
worldwide to donate funds, organise charity dinners and cook food non-profit humanitarian organisation dedicated to feeding body and
to support the recovery from typhoon Haiyan in a short span of time soul and providing food, clean water and education to those in need,
and raised a total of more than 30,000 Euros. The amount was assigned the WCWB members commitment has remained unchanged, but
to the LTB Philippines Chefs Association to build damaged roofs and strengthened by successful achievements done so far.
help endangered areas on behalf of World Chefs Without Borders.
“Seeing the tremendous capabilities chefs have when they are united…
The rest of the members, Tony Khoo (Culinary Training), Oliver So our next focus will be to include Marketing, Education, IT and more
Thet (Natural Disaster), as well as Yau Kok Kheong (Public Relations/ WCWB Ambassadors from each Worldchefs member country to
Finance), shared their presentations. Mak Kam Kui, a key committee contribute with their passion and skills and help us enlarge our activities
member, could not be present but was represented by Chef Yau. and provide help without borders,” concluded Willment Leong.
Worldchefs President Gissur Gudmundsson once again underlined the
The Thailand Culinary Academy also played an important role in the major importance that WCWB initiative has, and on behalf of the entire
WCWB mission by helping the Thai who were caught in the flood. Worldchefs offered strong support for all future actions.
16 WORLDCHEFS MAGAZINE
WORLDCHEFS – IN FOCUS
COMPETITION SKILLS
The 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.
ALWAYS BE READY
If 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 STEADY
After 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 jacket if you get dirty. Always have a clean apron, especially before
should be changing the recipe all the time. Remember, it is your own service, and remember that it is the food and not the chinaware that
signature! Likewise, pay attention to details and do not forget the will be assessed. Likewise, read thoroughly the Worldchefs hygienic
simple rule: warm food on a hot plate and cold food on a cold plate. 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
Think through hygiene, clothing and shoes. Do not wear any prepare the service perfectly and to clean the kitchen.
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 Lastly, try to enjoy every minute of this experience. Good luck!
WWW.WORLDCHEFS.ORG 17
WORLDCHEFS – EDUCATION
18 WORLDCHEFS MAGAZINE
WORLDCHEFS
CONGRESS 2014
PAGE PAGE PAGE PAGE
20 21 24 32
Welcome The final Taking over The next
to Norway! showdown the stage leaders
Message from Global Chefs We present Continental
the Congress Challenge the Congress Directors
Chairman Finalists Speakers Elections
WWW.WORLDCHEFS.ORG 19
WORLDCHEFS – MESSAGE FROM THE CONGRESS CHAIRMAN
WELCOME TO NORWAY!
I can honestly tell you that your Worldchefs cational breakout rooms. We have a wide
Office and I have been working full time range of talented chefs and presenters from
on the Congress over the past year to bring all around the world. Also back by popular
you the best Congress ever. The Norwegian demand we have Norwegian cooking classes
Host Team is AMAZING and will certainly scheduled which you will need to sign up
deliver a memorable Congress as they have in advance to attend. At 4:00 don’t miss the
been going full steam over the past two special award ceremony recognizing World-
years. I promise their expertise in Congress chefs’ finest!
preparation, fantastic hospitality and incred-
ible food will meet all expectations. On Saturday we have our final key note ad-
dress from special guest in regards to “How
We have all worked together as one to make To Feed the Planet”. You will be amazed by
this a special Congress. I am sure most of the information presented. Wishing you all a
you can imagine the work that goes into wonderful time in Norway and if there is any-
every detail from airport transfers, timing, thing we can do please feel free to contact us.
accommodations, entertainment, hospital-
ity, top shelf education, world competition, I look forward to a great Congress, where
acknowledging dedication and excellence the highest standard of excellence, profes-
of our members and good old fun and opening Congress is action packed and full sionalism, leadership, respect and culinary
comradery. The Norwegian Team and our of exciting speakers and presenters. We are pride are instilled throughout our member-
Worldchefs team has worked tirelessly to engaging the young chefs into the congress, ship. With an end result and common goal
make sure you’re comfortable and come opening welcome messages from Norway of growing culinarians and chef societies
away from this year’s Congress refreshed, Government officials, inspirational messages around the world, who not only reach their
excited and full of new ideas to take back to from Chef Michael Quinn, amazing key note individual and country goals but grow into
your properties and home to live and work a speaker Julian Cribb, great coffee breaks and positions of culinary influence and leader-
more fulfilling life. lunch. Thursday night you will need to sign ship worldwide.
up for one of four special venues for dinner,
I would like to share with you some of the all will be spectacular. Be well and safe travels!
exciting new changes and highlights of this
year’s event. The Parade of the Nations will On Friday July the 4th, we have taken all Charles Carroll
happen on Wednesday night (July the 2nd) Worldchefs Business and Presidents meetings Worldchefs Congress Chairman
during the icebreaker. We will all meet in and separated it into one room. For the first Worldchefs Vice President
the City Center and walk down to the recep- time you will have the choice to join the
tion for all of Stavanger to see. Thursday’s business meeting or spend the day in edu-
20 WORLDCHEFS MAGAZINE
WORLDCHEFS – GLOBAL CHEFS CHALLENGE
THE
FINAL
CANDICE PHILIP
Age 31
SCOTT RYAN
Age 39
SHOWDOWN
South Africa USA Chefs from seven continents are about to
gather at this year’s Worldchefs Congress
“Global Chefs Challenge “The Global Chefs Chal- to pit their skills against one another.
has been an opportunity lenge has been really fun The prize? The prestigious trophies at the
of a life time. Represent- and exciting so far, lots Global Chefs Challenge, Global Pastry
ing your country is one of hard work and plan-
thing, but representing a ning. I look forward to Challenge and Hans Bueschkens Young
continent at the Finals is representing the Ameri- Chefs Challenge. We speak to the competitors.
something else altogether. cas, meeting new friends,
It has been great honor learning new techniques
and the biggest individual and preparing great food
achievement of my career”. with great chefs”.
“The competition jour- “I am very happy with “It has been very hard, “Having had the oppor- “Proper and well-coor-
ney for my team and me the results so far, and but also fun so far. It is tunity to take part in the dinated communication
started in 2012. Surely, I am sincerely hoping an honor to represent Global Chefs Challenge and plenty of hard train-
I am very much looking I will leave a good im- Norway and Northern was an amazing experi- ing is what we believe
forward to the adventure pression at the forth- Europe in Global Chefs ence! However, after is the right recipe to
and the Finals in Norway coming Global Chefs Challenge and I am making it into the top succeeding in the Finals.
and I will do my best to Challenge Finals this looking forward to see- finals, things seem to Certainly, I am very
successfully do well on year in Norway”. ing what Stavanger has be getting even better!” much looking forward
this long but exciting prepared for us”. to the Finals happening
culinary journey”. in Stavanger”.
WWW.WORLDCHEFS.ORG 21
WORLDCHEFS – GLOBAL CHEFS CHALLENGE
GLOBAL
PASTRY CHEFS
CHALLENGE ACHALA
WEERASINGHE
CHEN LI CHEN
Age 36
A round up of the best pastry chefs in the Age 36 Taiwan
UAE
world for this sweet challenge.
“After winning the “Having the chance to
challenge during the participate in the Global
Semi Finals, I am ready Pastry Chefs Challenge
to face an even bigger has been a true honor.
competition happening I definitely owe a great
in Norway. It is going to deal of my success to sen-
be extremely challeng- ior officials, colleagues,
ing and will be a great partners, friends and
competition”. also my family”.
“I feel very proud to rep- “Having had the chance “Naturally the Semi “The Global Chefs “The Semi Finals was an
resent my association for to be a part of the Czech Finals was good for me Challenge is a great amazing experience!
being part of the Global National Culinary Team, because I won it! I do experience for a chef or I was delighted to win
Pastry Chefs Challenge. and to hold the prize of a hope that the same will a pastry chef and I am and to be chosen to rep-
This is a dream come Czech Pastry Chef of the happen at the Finals. I more than glad I was resent the Pacific Rim.
true for me. It is also a Year for three consecutive will put in all the hard given that opportunity. It is a wonderful oppor-
challenge that gets me years, gives me an ad- work I can”. I am looking forward to tunity for me personally
excited professionally. ditional pride. Surely, I am some good excitement and for the NZ Chefs
I will be more than glad extremely happy for being at the Finals and in the Association to be able
to pass my experiences given this opportunity meantime there is not to compete in Norway
to my fellow colleagues and I am very much look- much to do but to prac- at the Finals. I am very
from Costa Rica”. ing forward to joining the tice as much as possible”. excited and I will keep
Finals in Norway”. on training hard”.
22 WORLDCHEFS MAGAZINE
WORLDCHEFS – GLOBAL CHEFS CHALLENGE
“The Hans Bueschkens “I am training very hard “The Hans Bueschkens “Throughout my career, “The fact I got the
Young Chefs Challenge is to ensure a win in Nor- Semi Finals has a special this has been one of opportunity to com-
a lifetime opportunity for way, but I know all the place in my heart as it the most demanding pete at the world stage
me. I am thankful to the other chefs will be doing was my first experience competitions and it defi- really makes me feel
Emirates Culinary Guild the same. It’s undoubt- in an individual chefs nitely requires a lot of wonderful! It was a real
for their support and also edly going to be a great competition. I have focus and commitment. challenge to compete
to Chef Uwe Micheel for competition with many already started prepar- However, the adrenaline against some of the best
his mentorship. The entire skillful colleagues and ing myself for the World we all felt was amazing; competitors at the Semi
competition is about amazing food. I can’t wait Finals in Stavanger and it drives me to be even Finals, so it doesn’t just
learning, gaining confi- to see what the rest of the I am hoping for the best”. better at the Finals in add the excitement but it
dence, shaping as a person world has to showcase”. Stavanger”. also makes me proud to
and as a professional, so represent my country at
I embrace each and every the World Finals”.
moment of it”.
CHALLENGE
POWERED
MARCEL SUMARGA
Age 23
CHRISTINE BAUMANN
Age 23
BY YOUTHS
Indonesia Germany The Hans Bueschkens Young Chefs
Challenge celebrates young talents.
“After an intensive cook “The Semi Finals was
out last year, I am aware my first international
of the pressure that will competition and for
be present at the World that reason very special
Finals. However, I tend to me! I look forward
to concentrate, work to Stavanger and the
hard and enjoy another opportunity to show
great experience ahead”. my skills at global scale,
make new contacts and
of course enjoy some lei-
sure time with my fellow
colleagues”.
WWW.WORLDCHEFS.ORG 23
WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT
RICK MOONEN ANITA CHENG MICHAEL QUINN BRYAN DODGE DONG ZHENXIANG
Rick Moonen is one of Anita Cheng, a Brand Michael Quinn was a Bryan Dodge is a full Chef Dong Zhenxiang
America’s top culinary Marketing professional Michelin star chef who time professional has done extensive
advocate for sustainable who has worked with was the head chef of a speaker, author, research about the
seafood. A native international Fortune five-star Ritz Hotel in business coach, and basic theory of Chinese
New Yorker, Moonen 500 brands, has won the London. Yet he became radio personality. cooking and is well
graduated first in his Asian PR award with a homeless drunk, drug He is the author of versed in Shandong,
class from the Culinary her rebranding work for addict. He survived four professional Cantonese, Sichuan,
Institute of America in Hong Kong. She became his struggle and now development audio Jiangsu and Western
1978. He has worked part of the culinary devotes his life to Ark programs, as well as a cuisine knowledge.
with some of the world’s world 10 years ago when Foundation, a charity co-author of the book,
iconic chefs and owns she was appointed the that brings awareness “Becoming the Obvious His classic, traditional
RM Seafood, r bar café project manager of the seminars about alcohol Choice”, which has sold and modern style of
and RX Boiler Room in Hong Kong Culinary and drugs. over 300,000 copies. cuisine has pioneered
Las Vegas. Classic Competition. “The Good Life Rules’ a new style of Chinese
@ the Congress: is already translated into cuisine.
He is on the board of From then on, she has Quinn will share his life 4 languages.
advisors for the French dedicated her time and story and the pitfalls of
Culinary Institute, effort to help build the the industry. @ the Congress: @ the Congress:
a member of the Hong Kong Culinary Bryan Dodge will inspire Dong Zhenxiang will
corporation for the National Team and you to reach your full share his pioneering
Culinary Institute of the Hong Kong Chefs potential with your style of Chinese cuisine,
America, a contributing Association. The family and career. which has inspired so
editor to Food & Wine Team has made giant many Chinese chefs
Magazine and is a steps towards World globally.
frequent guest chef at the Championship at Salon
James Beard House. Culinaire Mondial
2013 held at Basel,
@ the Congress: Switzerland and at the
A sustainable Seafood FHA Culinary Challenge
Cooking demo and held in Singapore.
host the Feed the Planet
roundtable discussion. @ the Congress:
How the Hong Kong
national culinary team
soared to championship
and how to live out
the mission of the
association.
24 WORLDCHEFS MAGAZINE
WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT
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 RICK TRAMONTO TRISTRAM STUART JOHN FOLSE ERIC FLEISHMAN
Julian’s career includes Rick Tramonto is a Tristram Stuart is Chef John Folse is Eric the Trainer (Eric
appointments such as multiple award-winning the winner of respected around the P. Fleishman) is a
newspaper and scientific chef, owner of several the international world as a famous Hollywood physique
editor, president of high-end restaurant environmental award Louisiana chef, expert with over 23 years
national professional companies, with a for his fight against restaurant owner, and experience in physical
bodies for agricultural history of television and food waste. His latest a leading authority transformation. He has
journalism and science eight cookbook titles. international prize- on Cajun and Creole worked with top actors,
communication. winning book, Waste: cuisine and culture. MMA fighters, and
His most recent Uncovering the Global His world famous musical performers.
He is also the principal autobiography book, Food Scandal, revealed restaurant, Lafitte’s His techniques are
of Julian Cribb & Scars of a Chef, was that Western countries Landing is recognized as regularly featured in
Associates, which released in March waste up to half of their one of the finest in New “Muscle and Fitness”
provides specialist 2011, where he shares food, and that tackling Orleans. Furthermore, magazine, where he sits
consultancy in the his journey about how this problem is one of The Chef John Folse on their advisory board,
communication of working in the kitchen the simplest ways of Culinary Institute and on Bodybuilding.com.
science, agriculture, saved his life reducing pressure on opened in October He is an ambassador
food, mining, energy the environment and on 1994 and is dedicated for “Celebrity Sweat”
and the environment. @the Congress: global food supplies. to the preservation of an organization which
He has received 32 Chef Tramonto will Louisiana’s rich culinary primarily focuses on
awards for journalism. share his journey from He also set up the and cultural heritage. motivating and inspiring
his underground life to Feeding the 5000 people to workout and
@ the Congress: working in a world of campaign, a flagship Chef John is the author be healthy. For the past 3
He will explore the topics limitless opportunities. event, where 5000 of few notable titles. He years Eric has been a part
raised in his famous He will also spend time members of the public has received numerous of the Gold’s Gym fitness
book, The Coming with the young chefs, are given a free lunch international culinary institute, where he serves
Famine , which explores and conduct a hands-on using only ingredients awards, including the as an expert and global
if we can sustain and feed cooking class. that otherwise would prestigious American spokesperson for the
humanity in the future. have been wasted. Culinary Federation’s organization.
order “National Chef of
@ the Congress: the Year”. @ the Congress:
Tristram Stuart will By balancing the diet,
present solutions to the @ the Congress: exercise and sleep in
food waste challenge. John Folse will be their own lives, chefs
sharing his knowledge become the agents for a
and passion on healthy and sustainable
Culinology, as well as planet. Join Eric the
brushing up skills on Trainer at his Gateway
Cajun Creole Cooking. to a Fit World demo.
WWW.WORLDCHEFS.ORG 25
WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT
Frederic Bau enjoys a Dilhan Fernando is Joseph Viola worked Christophe Marguin is Joanna Ochniak is
worldwide reputation the Director of the as a Chef Assistant at a worthy successor to the Chairman of the
as one of the most Dilmah School of Tea in Les Prés d’Eugénie a family of renowned Worldchefs Women
respected French pastry Colombo (Sri Lanka). (3 Michelin stars) and chefs in the Lyon region. Leadership Forum.
chefs today. Soon after His desire to share the as a Chef at Leon de In his restaurant in the She is on a mission to
being honored with pleasure in tea with a Lyon (2 Michelin stars). Dombes, near Lyon encourage more women
a prize for “The Best new generation of tea He has become a proud (France), he puts his chefs to join the Forum.
French Apprentice in drinkers saw the birth of holder of several own touches, revamping For this purpose, she
1983”, Frederic Bau was the t-Series, an entirely distinguished honors the local cuisine. He has visited Croatia,
offered a position at contemporary approach such as ”The Best French has cut his teeth in Austria, Italy, Hungary,
Fauchon, Paris, where he to a traditional beverage. Craftsman” and Master some of the highest Germany, Serbia,
encountered the talent Dilhan also manages Chef of France. He also ranked Michelin stars Romania, where she
and charisma of his the humanitarian and holds the role of the restaurants in France has appointed members
mentor Pierre Hermé. environmental outcomes President of Bouchons and beyond, and has and presented about
This led Frederic Bau on of Dilmah. These are his Lyonnais and Vice scored multiple awards the Forum’s potential.
a journey, from creating family’s commitment Président and Treasurer for his outstanding Joanna Ochniak is also
the Valrhona’s Ecole to implementing of the Association Toques culinary achievements. a member of the Polish
du Grand Chocolate, conservation, Blanches Lyonnaises. From 1991 till today he Chefs and Pastry Chefs
to holding a position environmental education Chef Joseph is the is a proud owner of the Association, President
of Valrhona’s creative and promoting owner of two authentic Restaurant Marguin, of the “Gastronomia na
manager. Frederic Bau sustainability, while Bouchons –Lyonnais which was founded in Obcasach” Foundation,
has developed a unique making a wide variety restaurants, Daniel & 1906 by Christophe’s and a special adviser and
concept of “measured of irresistible teas. Denise and Daniel & ancestors. Today, thanks organizer, often involved
indulgence”, a new vision Denise Saint-Jean. to the legacy created by in chefs professional
of pastry that is both @the Congress: Marguin’s family (four trainings and education.
healthy and tasty. How Dilmah continues to @ the Congress: generations of chefs),
work towards fulfilling the A true Lyonnaise feast the restaurant has @ the Congress:
@ the Congress: mission that the founder, brought by this chef become a hotel and International female
Bau’s perspective on Mr Merill Fernando duo, Joseph Viola and one of the flagships chefs delegates and role
‘Measured indulgence – has made – to always be Christophe Marguin, of gastronomy in the models will present
Exploring even further’. true to Ceylon tea. Find who will show off their Lyon region nowadays. their views on how the
Be prepared to rethink out how the Dilmah Tea culinary skills in a At the same time, entire culinary industry
your approach to pastry, family has continued their cooking demonstration, Chef Christophe has can be strengthened
and take the first step successful empire, and focused on “The Bresse been very active and through the partnership
to design the pastries their contributions to Poultry” and “Quenelle recognised in the and teamwork of both
of tomorrow! the sustainability of the of Pike with Nantua Sauce. consulting and restaurant men and women in the
environment. development businesses. profession.
26 WORLDCHEFS MAGAZINE
WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT
CONGRESS
HIGHLIGHTS
Get inspired by various workshops
and hands-on cooking classes
during the Worldchefs Congress.
WWW.WORLDCHEFS.ORG 27
WORLDCHEFS CONGRESS 2014 – HOW TO FEED THE PLANET
MOMENT OF CHANGE
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 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.
REINFORCING THE
FEED THE PLANET
HOW DID THE IDEA OF A ROUND
TABLE DISCUSSION COME ABOUT? Another expert on sustainability field to take the place
For the last 25 years, I have devoted my career to advocate for sus-
on the roundtable discussion is Iain MacGillivray, Special
tainable seafood. Ultimately, I want to help establish food security
Advisor to the President of the International Fund for
as we grow in population globally from 7 billion to 9 billion in the
Agricultural Development (IFAD), a specailized agency of
next 35 years. The reason is obvious - everyone on the planet
should have access to food and water that is healthy, safe and the United Nations (UN). As an agricultural economist
sufficient. This can only happen if the earth is healthy first. and agronomist by training, Iain is a strong supporter of
Our current approach to food production has basically been food-based approaches to micronutrient malnutrition and
“grow more, at any cost,” and that’s just not going to work anymore. of bridging the divide between agriculture, nutrition and
We need to think about radical improvements in resource efficiency, health. His astonishing career includes managerial, technical
changes in our diet, better biofuel strategies, and reducing waste and consultative work for private and public sectors around
throughout the global food system. One-third of the food farms the world, which in 2010 brought him the President’s Award
produce ends up discarded, spoiled or eaten by pests. Eliminating for Excellence for his work in developing Canada’s Food
waste in the path food takes from farm to mouth could boost food Security Strategy. The How the Feed the Planet roundtable
available for consumption another 50 percent. will also include Elisabeth Aspaker - the Norwegian Minister
of Fisheries, Tristram Stuart - internationally renowned
WHAT IS THE CHEFS’ ROLE?
environmentalist, Julian Cribb – Australia’s science
Before there is a new kind of agriculture invented, which would
communicator and author, together with the Worldchefs
blend the best ideas of commercial agriculture with the best ideas
of organic farming and local food systems, us chefs have to educate President Gissur Gudmundsson.
ourselves to fully understand how the food is being produced and
28 WORLDCHEFS MAGAZINE
WORLDCHEFS CONGRESS 2014 – HOW TO FEED THE PLANET
The Worldchefs Feed the Planet project is all about sustainability The genuine idea has been developed. However, by experiment-
and health with a central question: How to feed the further grow- ing, exchanging knowledge and experience YOU have to help us to
ing world population with limited resources? By preparing food and realize it! This being an ethical and societal duty of each and every
operating in the most difficult place in the food chain - the kitchen, one of us, the Feed the Planet team invites you Chefs to take part in
Chefs can play a major role in catalysing changes, while making sure this vital mission, spread the word and become the leaders towards
the present and future generations have access to sufficient, healthy, sustainable today and better tomorrow!
tasteful and diverse food.
Remember, it is not the Worldchefs who creates a change, but the
BE A CHANGE AGENT! Chefs around the world!
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!
WWW.WORLDCHEFS.ORG 29
WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS
BRINGING THE
YOUTHS TOGETHER
Andy Cuthbert, the Young Chefs Development Chairman, gives us the scoop on the activities happening at
the Worldchefs Congress. Specially for the Young Chefs!
It has been twelve years since the Bill Gallagher Young Chefs Forum EXPAND YOUR HORIZONS
was established. From its first gathering at the Kyoto Congress, it During the Forum, Young chefs will have dedicated speakers present
has grown over the years to form an integral part of the Worldchefs to them. They will hear from Presidents from the Young Chefs Clubs
Congress and is dedicated to young chefs attending the Congress. around the world speak about how to set up and run a successful
Young chefs Club. Moreover, a fun hands-on session “The Trust
During the Forum in Norway, the Worldchefs Young Chefs Challenge” with America’s top Chef Rick Tramonto awaits four lucky
Development team and the Worldchefs Young chefs Ambassadors Young chefs, who will come onstage in front of the main Congress
will welcome Young chefs from all corners of the globe to interact body. Additionally, Young chefs judges will have an exclusive
and network and form friendships for life. An important part of the opportunity to have an inside tour of the Global Chefs Challenge
Forum is the opportunity to meet peers from all over the world and competition final cook-offs.
form strong bonds with fellow chefs.
ENRICH YOUR MIND
TASTE NORWAY What’s more, we have thought of the fun part too! All delegates will
This year the programme is packed with hands-on cooking classes with be attending all the social activities during and after the Congress
Nordic chefs, serving lunches for 8,000 guests; trips to beautiful fiords and I am sure we will find some special places to visit in the late
of Norway, the first-hand visits to Sterling Halibut farms and Figgio hours. Finally, Young chefs of the World, come to Norway from July
chinaware factory. Another key learning activity meant for young chefs 2nd to 5th 2014 and experience a once in a life-time event, at the Bill
is wine, aquavit and food tasting and training to ensure the young chefs Gallagher Young Chefs Forum.
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 My team and myself look forward to welcoming you to for a great
days, which we promise to be the experience of a lifetime! time, the Young Chefs’ way!
30 WORLDCHEFS MAGAZINE
SUCCESS
DEDICATION
PASSION
validated by
WORLDCHEFS – CONTINENTAL DIRECTORS ELECTIONS
THOMAS GUGLER MURRAY DICK RICK STEPHEN MARGARITA VIN CLAUDIO FERRER
SAUDI ARABIA NEW ZEALAND SINGAPORE MEXICO USA
Candidate for Candidate for Candidate for Candidate for Candidate for
Africa/Middle East Pacific Region Asia Americas Americas
Since 2012 Thomas Murray Dick is a man Dr Rick Stephen is a chef Margarita Vin has an Claudio Ferrer, Certi-
Gugler has been a of multiple talents. He who has scored multiple impressive professional fied Executive Chef and
Worldchefs Continental has worked for Air awards, Chef and biography - Chemistry Culinary Educator has
Director for Africa and New Zealand, launched internationally-respected graduate, holder of Le years of experience. He
Middle East, doubling his personal business, judge. The coordinator Cordon Bleu diploma, has also taught and men-
the number of member worked in a stadium of Worldchefs Global HACCP Trainer and tored students across the
countries during his complex and also Competitions, Rick International Food Americas. He has been
term. He is also a Board Maritime Museum. Stephen keeps on raising Manager. Chef Vin given many awards, done
member of World Chefs the bar each time. Today, holds many honorary TV appearances and
Without Borders, Saudi He also holds many he is Executive Chef for memberships worldwide, more. He has been closely
Arabian Chefs Associa- prestigious awards and Singapore Airport Ter- is a Certified Chef de involved with the work of
tion and also a national currently sits on the minal Services (SATS) Cuisine by the French Worldchefs and American
coach with 178 awards Worldchefs Honorary Caterin. This native Academy, Instructor Chef Federation.
under his belt. Born and Lifetime Members Com- Australian is always at Chef and Executive
raised in Germany, Chef mittee. He is an active the forefront to develop Chef by Pan America. “Having traveled
Gugler worked his way member for Worldchefs and improve different throughout the North
to the role of F&B director projects such as: the operations and projects. “The situation in and South America for
of a 7-star hospital, the Worldchefs Congress, America is very unique the past 8 years, I’ve had
AlMashfa in Jeddah, Hans Bueschkens Global “A CD needs to be well as it is divided in four the fortune of experi-
Saudi Arabia. Young Chefs Challenge, informed, share his/ areas: North, South and encing and working
culinary workshops and her knowledge, improve Central America and with different cultures.
“A CD needs to enable judging. education, support the the Caribbean region. Every country is not
the growth of the region, youth, pass on advice Unifying different areas, only hungry for food,
provide education and “The Continental Director or seek for an answer. but still insisting on their but also for knowledge.
support local chef must give the region a 19 countries are members uniqueness, advocating This is exactly what my
associations. Likewise, a voice on a world stage. of Worldchefs in Asia. better communication, focus as a CD would be –
CD needs to be involved My objective is to visit providing mutual sup- providing education and
in global trainings, to each, encourage the port and motivating the training.”
raise awareness about development of our constant improvement
sustainable food and be profession and an of our profession is what
relevant.” overall improvement I see is the role of a CD.”
through communication,
technology, training and
friendship.”
32 WORLDCHEFS MAGAZINE
WORLDCHEFS – CONTINENTAL DIRECTORS ELECTIONS
Dragan Unic is famous Chef Miroslav started With forty years of expe- Zoran Stanisavljevic
for his straightforward his career in InterCon- rience, Chef Domenico is a lecturer at two
style of cooking. Chef tinental hotel in Prague, Maggi has many globally prominent culinary and
Unic is a board member Czech Republic. He acknowledged achieve- hospitality academies,
of the Swedish Chefs was elected as a Board ments. Chef Domenico author of two books and
Association, including member of Czech As- is a respected member of numerous professional
the national culinary sociation of Chefs and the Federation of Italian publications and holder
senior and junior teams, Pastry Chefs (AKC), and Chefs (FIC), Ambas- of many national and
and an active partner then AKC President. He sador of Apulian and international awards.
in the Skåne Culinary has also taken the role of Italian Cooking and He is also Vice President
Team. Not only is he an Captain at several pres- internationally recog- of the Croatian Culinary
honorary member of tigious culinary competi- nised promoter of Italian Federation and President
several associations and tions around the world. cuisine. Since 2008, of the county’s Associa-
an international judge, He is an international Domenico Maggi has tion of Chefs in Umag,
Dragan Unic is also a judge, lecturer, World- been a Board member Croatia.
certified Sommelier, chefs Honorary member, of Worldchefs Culinary
specialising in food and holder of St. Laurence Competitions Commit- “The key role of a CD is
wine pairing. Cross and the most tee, responsible for the to link all members and
recent Worldchefs CD Southern Europe. He has to be a leading mediator,
“Born in Serbia and for Central Europe. won awards interna- communicator, and final-
raised in Sweden, I have tionally, and Domenico ly a spokesman on behalf
travelled around the “The CD must be Maggi also works as a ca- of the global institution
world. It has taught prepared to devote all tering consultant and is a and the big umbrella such
me a precious lesson – the necessary time to cook book contributor. as Worldchefs.”
networking, personal develop new projects
contact and understand- and enforce existing “The mission of a CD for
ing mutual differences ones. Vision, openmind- Europe South should be
is of major importance.” ness, mentorship and to promote the distinc-
multicultural approach tiveness of the products
are essential for becom- and culinary traditions
ing a successful CD.” of each nation, sustain-
able cuisine that empha-
sises local agricultural
production.”
WWW.WORLDCHEFS.ORG 33
WORLDCHEFS – YOUNG CHEFS CORNER
SINGAPORE
JUNIOR CHEFS CLUB
CELEBRATES 10 GOOD YEARS!
Jasper Jek, Young Chef Ambassador for Asia reflects on a decade of memories.
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.
34 WORLDCHEFS MAGAZINE
WORLDCHEFS – YOUNG CHEFS CORNER
ITS MEMBERS
It 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.
MOVING FORWARD
Who knows what SJCC would be like in another 10 years from now?
WWW.WORLDCHEFS.ORG 35
WORLDCHEFS – COMPETITIONS
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.
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 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.
36 WORLDCHEFS MAGAZINE
5 REASONS
Why Should You Apply for the
WORLDCHEFS Global Culinary
Certification Programme!
GLOBAL RECOGNITION
OF SKILLS AND INDUSTRY EXPERIENCE
Certificate represents global recognition of national qualifications, up-to-date skills, proven industry
experience and international expertise.
2
INTERNATIONAL EMPLOYABILITY
Successful candidates have the opportunity to seek employment anywhere in the world and
demonstrate their skills, proven experience and develop their international expertise.
3
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.
4
EASY ACCESS
Cooks, chefs, culinary educators can apply online anywhere and any time.
5 GLOBAL NETWORKING
Share your experience and passion for food with millions of chefs around the world who
are committed to raising standards within the industry.
NORDIC CONFUSION
Who 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.
38 WORLDCHEFS MAGAZINE
Trondheim – Norway
WWW.WORLDCHEFS.ORG 39
COUNTRY FOCUS – NORDIC COUNTRIES
WELCOME TO STAVANGER
Only 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!
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!
40 WORLDCHEFS MAGAZINE
Serving the
Krister Dahl, Olympic Champion 1996, 2000, 2004, 2012
gastronomy
trade since
1943
Segers has been involved with
Nordic restaurant kitchens
for nearly seven decades.
www.segers.se
When it comes to Nordic gastronomy we support them wholeheartedly for the best tired of being force-fed with Nordic terms
centers, Sweden’s capital Stockholm is chance of winning in the next round. I’d like and conditions”, added Meyer.
certainly New York of the Nordics, trendy to think this is typically Norwegian”, com-
and bustling with life and innovation. Be- mented Stiansen. His fellow partner René Redzepi seems to
sides Copenhagen and other Danish cities, share his opinion, and has never thought the
this is where all new trends and directions NO TREND LASTS FOREVER philosophy should infuse everyone and every-
come from. By contrast, Oslo and the other As sure as we are that a new trend will come thing and all new projects in his hometown:
Norwegian food towns, like Stavanger and along, we also know that it has a time limit; like
Trondheim, are more traditional and classic. the Nordic kitchen exposing the avant-garde lab “For me the term New Nordic Kitchen is
kitchens a decade ago, or the latest attempt to dead. I’ve never liked it as it strips the re-
Another characteristic of the Norwegian leave the limited labeling and Dogma behind. gional chefs of their identity, and puts them
culinary stage is admirable and professional A far as for the Nordics, it looks like the time under one umbrella. That’s not right. Many
collaboration among chefs. Bent Stiansen, has come for a new gastronomical wave! excellent chefs in the Nordics hate that
Norway’s first Bocuse d´Or winner in 1993 label”, commented Redzepi to the paper.
and owner of the Michelin star restaurant “We had no plans to create the best restau-
Statholdergaarden in Oslo, believes that rant in the world, but we wanted to prove However, Noma and the Manifesto added
chefs’ mutual solidarity , and challenges that nothing could stop us in creating the room for many new and ingenious chefs and
they face together are the reason why these world’s tastiest foods from our local pro- strengthened the Danish capital’s culinary
Norwegiansand the Norwegian Culinary duce. Noma got a lot of attention and now scene and most of Noma’s visionaries agree on
team have won a surprising number of inter- it needs to be neutralized, so the general one thing - the time has come for the Nordics
national competitions, Culinary Olympics, population of the Nordics can take owner- to meet the world with open eyes. “Knowing
and the Bocuse d’Or. ship”, stated Claus Meyer, the Nordic kitchen where we come from, who we are and what we
commander and founder of Noma restau- have to offer, we can allow ourselves to lift our
“We compete against each other intensely rant. “The Nordic kitchen stands out for gaze from the furrow and have a bit of curry,
during qualifying and national competi- its philosophy on produce, but the market or a slice of foie gras, without losing ourselves
tions, but as soon as a winner is crowned, seems to be full, and the chefs at home are in the process”, concluded Claus.
42 WORLDCHEFS MAGAZINE
COUNTRY FOCUS – NORDIC COUNTRIES
WWW.WORLDCHEFS.ORG 43
COUNTRY FOCUS – NORDIC COUNTRIES
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
NEW NORDIC
of fiber, more vegetables, no increase in red meat, still more fish and a KITCHEN
lower caloric intake per day of fast carbohydrates. From a gastronomic
point of view this is a fantastic starting point because the New Nordic MANIFESTO
Food Kitchen Manifesto promotes exactly this shift in the diet and
creativity in the high-end restaurants. Therefore, gastronomy and the It has been ten years already since the “New Nordic Food
societal needs meet in New Nordic Diet - to increase the use of fish, Kitchen Manifesto” was written. This project was realized
coarse grains and greens, especially vegetables, seasoning, to shift away thanks to many great chefs such as: Rene Redzepi, Claus
from fast carbohydrates and to improve composition of fat. Meyer, Mathias Dahlgren and others, who made a great
difference in the development of Nordic food culture.
Bearing this in mind, there is definitely a new take on behavioral The Manifesto encounters some of the main aspects related
changes to be found in New Nordic Food, with equal emphasis on
to food: purity, quality, freshness, simplicity and ethics; its
the taste and creativity. This is something one wants to be a part of,
seasonal orientation, proper usage of modern knowledge,
not something you are obliged to do in order to fulfill nutritional
requirements. 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,
Dr Agric Einar Risvik is a Senior Scientist at Nofima and visiting Professor at pride and absolute excellence of the Nordic food culture.
University of Stavanger, Norway
44 WORLDCHEFS MAGAZINE
Changing tables
www.figgjo.com
The Spirit of Sterling White Halibut
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 brood
stock to the final customer. In addition our popular Sterling Academy gives the neces
sary 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.
46 WORLDCHEFS MAGAZINE
The Spirit The Fish The Chef The Presentation The Academy The Company sterlingwhitehalibut.com
IN&OUT
OF THE KITCHEN
PAGE PAGE PAGE PAGE
38 38 40 42
In&out of the In&out of the Are you The Tea
kitchen news kitchen news ready? Master
Hot Culinary Scottish Michelin Dilmah Interview with
trends forecast star chef Real High Tea Merrill J. Fernando,
for 2014 Tom Kitchin Challenge founder
cooks in Dubai of Dilmah
WWW.WORLDCHEFS.ORG 47
IN&OUT OF THE KITCHEN – NEWS
NOMA
VERSION 2.0
Tokyo 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 HOT CULINARY
released until June this
year, an online post
FORECAST
indicates there will be
SCOTTISH MICHELIN
We may be halfway through 2014 , but it’s
an exciting challenge
still interesting to know what trends are
for the kitchen brigade
STAR CHEF TOM KITCHIN ahead. Instead of just
in store for 2014! The National Restaurant
Association’s annual “What’s Hot culinary
COOKS IN DUBAI taking Noma’s menu
and jetting off to a
forecast” predicts menu trends for the
year ahead by surveying nearly 1,300
new setting, there will professional chefs – members of the
During Gulfood in Dubai, Scottish Development International be completely new American Culinary Federation (ACF).
(SDI), the international arm of the Scottish Government, hosted ingredients introduced.
an evening reception on 24 February at the Dhow and Anchor, The top restaurant menus trends focus
Jumeirah Beach Hotel’s fashionable British Restaurant and bar. Tom on local sourcing, environmental
Kitchin, one of Scotland’s world renowned Michelin star chefs, used sustainability and nutrition - children’s
fresh Scottish ingredients to cook some of his best dishes for local nutrition in particular. These trends have
executive chefs and guests from the retail and food service sectors been gaining momentum for several
across the Middle East. This event was the perfect opportunity to years, indicating that these wider themes
shout about Scotland’s fantastic produce to the Middle East market influence the national culinary scene,
and to engage with top local chefs. and hopefully engaging the entire world.
48 WORLDCHEFS MAGAZINE
22-26.11.2014
EXPOGAST
12th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY
22-26.11.2014
contact
www.expogast.lu
Brain&More
T. : +352 26 84 71-1 • F. : +352 26 48 35 10
brain@brain.lu
IN&OUT OF THE KITCHEN – THE DILMAH REAL HIGH TEA CHALLENGE
The Challenge, created by Dilmah back in 2007 to put the tea back As the Challenge makes its ways across 22 countries and multiple
in high tea and endorsed by Worldchefs, set in motion a whole new cities it will inspire hundreds of chefs, bartenders and hospitality
culinary movement that fell in love with idea of a 21st century Real professionals to bring their own unique perspective on tea mixology
High Tea: a high tea that truly belonged to the new generation. and tea gastronomy to life.
Today, it has seen the high tea occasion transformed in to an über-
chic gastronomic delight, full of modern ideas that capture the spirit This year’s global journey of the Challenge will culminate in a grand
of the young and ultra-trendy, while paying due respect to tea – this finale at the Dilmah Global Real High Tea Challenge in Sri Lanka
amazingly wholesome yet elegant herb. in 2015, where all the winners of national RHT Challenges from
around the world will compete for the ultimate title.
“I’m very pleased to announce the new competition going around
the world today – Dilmah Real High Tea Challenge…that’s where Visit teagastronomy.com to find out when the Dilmah Real High Tea
you can actually show your skills and also take some opportunity Challenge is coming to your country and how you can get involved.
to take the tea and work with food. It’s a big challenge. Therefore, For updates follow us on www.facebook.com/dilmah.
Dilmah Real High Tea Challenge is where you should be this year.”
– Chef Gissur Gudmundsson, Worldchefs President 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.
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 THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE
moment is restricted to the cup, but one that this Challenge is about AUSTRALIA
BRAZIL
2011 | 2012 | 2013| 2014
2014
INDIA
JAPAN
2014
2014
SINGAPORE
SOUTH AFRICA
2012 | 2014
2014
taking it beyond to the plate and so on. So it is absolutely important CANADA 2014 KUWAIT 2014 SRI LANKA 2007 | 2010 | 2015
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.
50 WORLDCHEFS MAGAZINE
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Fighting Hunger Worldwide
IN&OUT OF THE KITCHEN – COMPANY PROFILE
WHAT INSPIRED YOU TO START DILMAH? to tea my purpose has been to share the pleasure that comes from tea
Experiencing the natural beauty and good-ness in tea, the mainstay that is made in the traditional style – a complex and difficult process
of my country’s economy, I always wanted to be a tea taster. I got the which is nevertheless the only way to make good tea.
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 Beyond sharing that special pleasure, it is very evident that there is
has lasted a lifetime for me. I started Dilmah because my experience no herb or beverage that is more important to human wellness in
in Mincing Lane, London then the centre of the global tea trade, this 21st century than tea. Thousands of scientific studies confirm
made me realize that for tea to be genuinely ethical and the best for the fact that tea is naturally good for us from alleviating the impact
tea drinkers in terms of its flavour and natural goodness, it had to be of stress to protecting us from nearly every lifestyle disease.
grown, traditionally made and packed at origin.
THERE IS ALSO A HUMANITARIAN SIDE TO DILMAH.
Fresh tea is richer in flavour and natural goodness. For my tea to be Finally I believe that it is the obligation of every business to serve
genuinely ethical, it was also necessary for me to start my own tea brand. their community and in our case, having an enduring connection
It took me nearly four decades to overcome vested interest and other with nature through Ceylon tea, also the environment. My emphasis
opposition although the birth of Dilmah 26 years ago marked the on these founding commitments that I crystallised at different times
first genuinely ethical tea brand and that is integral to my belief that between 1950 and 1962 is at a very fundamental level. Family values
business must be a matter of human service. I started Dilmah therefore are at the core of these various beliefs and it is integrity that defines
to offer tea drinkers around the world a fresher and better tea, richer in every activity of Dilmah.
natural goodness and genuinely ethical in a very tangible way.
DILMAH ALSO HAS UNCOMPROMISING STANDARDS
HOW IS DILMAH DIFFERENT FROM OTHER TEA BRANDS? WHEN IT COMES TO BUSINESS ETHICS.
My family’s commitment to tea goes well beyond commercial Every brand makes different claims today and so many have
interest. Tea is something that I genuinely love. In devoting my life simply adapted in response to consumer pressure. That is normal
52 WORLDCHEFS MAGAZINE
IN&OUT OF THE KITCHEN – COMPANY PROFILE
although in my case the unwavering commitment that I adopted and city and variety in fresh tea offers so much potential as an ingredient,
maintained in relation to quality, traditional, orthodox manufacture as a pair, to work in harmony with different food. In this context our
was opposite to the direction my competitors took. The tea industry partnership with Worldchefs is another milestone that I value.
experienced a process of commoditisation that accompanied the
multi-nationalisation of tea as many family businesses sold out DILMAH WORKS A LOT WITH THE CULINARY AND
to larger trans-national corporations. The result was a change in HOSPITALITY INDUSTRY, INSTEAD OF JUST THE
the emphasis on quality to profit and cost cutting. This has been BEVERAGE. WHY DID YOU START THE DILMAH REAL
debilitating although I resolved many years ago that Dilmah would HIGH TEA CHALLENGE?
never adopt the same path. I started out offering the finest Ceylon High tea, also referred to as afternoon tea, is an aspect of tea that is
tea and my customers gave me their support; my commitment to best known but also most misunderstood. It is not the nomenclature
maintaining that quality will never change because our ambitions are – high tea, low tea, afternoon tea but rather the emphasis on tea.
not to be the largest tea company, but to offer the finest in 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
Where business ethics are concerned, when I conceived the high tea would emphasise the food with no concern whatsoever for
philosophy of making business a matter of human service it was proper brewing of tea, pairing tea with different food or using tea
1962, a time when the business of business was emphatically defined as an ingredient in the food items that are presented as part of the
as making profit, nothing more. My efforts at sharing the success afternoon tea or high tea.
of Dilmah with the underprivileged attracted criticism initially
since many business people failed to understand the sincerity of The objectives of the Dilmah Real High Tea Challenge therefore are
my intention. Naturally our efforts through my MJF Charitable primarily the education of culinary and hospitality professionals in
Foundation and latterly also Dilmah Conservation, puts pressure brewing tea, understanding the inspiring variety in tea and through
on other businesses. That is my intention and I will persevere since that gaining an appreciation of the potential in tea.
every business shares a commitment to serving their community
in a very tangible way, both in relation to humanitarian and The Challenge has extended in some countries to tea drinkers in
environmental priorities. general with similar results. As tea experiences a renaissance, we
have a situation where even in countries like the UK where tea is
WHAT, TO YOU, ARE THE MILESTONES SO FAR, FOR DILMAH? drunk in millions of cups each day, the basics of brewing are not
Last year we celebrated 25 years since Dilmah was first offered to known. Our mission therefore is to help people understand tea,
customers. I launched my Dilmah in Australia in 1988 and never to enjoy tea and to experience tea in a more inspired way. The
imagined that it would grow to the extent that it has. This Silver Real High Tea Challenge focuses on respect for tea with elements
Jubilee is a great milestone for my family and I therefore as is the of gastronomy, mixology and contemporary style interwoven into
fact that my sons Dilhan and Malik have joined me with the same the requirements. The Challenge has gathered momentum. The
passion and commitment, themselves celebrating nearly 25 years in competition has grown from its debut in Sri Lanka to cities across
the business as both joined me straight out of university. Australia, New Zealand, the Middle East, Europe, Singapore, Hong
Kong and Latin America. It will continue its journey around the
Our tea gastronomy programme in particular has helped enormously world with a greater consumer dimension.
in sharing knowledge of tea and engaging culinary and hospitality
professionals through tea gastronomy and tea mixology. Chefs are WHAT IS YOUR VISION FOR THIS COMPETITION?
increasingly at the forefront of trends in food and beverage and natur- We would like to define a contemporary High Tea experience.
ally it is my earnest hope that they will understand real tea and the Traditionally everyone knows afternoon tea as an occasion when
difference that tea made in the traditional, artisanal way, the authenti- friends come together to take tea accompanied by scones, sandwiches
WWW.WORLDCHEFS.ORG 53
IN&OUT OF THE KITCHEN – COMPANY PROFILE
and cakes. That is a wonderful occasion and our objective is not professionals. We introduced in 2003 a concept known as the t-Bar.
to change it but rather to put the tea back in the High Tea occasion. That was redefined last year into our t-Lounge which was launched
in Colombo’s Dutch Hospital Square development. It has quickly
We plan to do that by emphasising the potential that the natural gained ground for its singular emphasis on serving an outstanding
blessing of terroir gives teas from different regions, and the potential teas in variety that most tea drinkers would rarely experience and
for pairing these teas with different foods, from steaks to scones. in harmonious combination with food. I believe the t-Lounge is
We also want to integrate a cultural dimension, allowing chefs a concept that will grow beyond our expectations in years to come.
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
DID YOU KNOW?
food, tea mocktails and possibly cocktails.
DILMAH HAS ALSO SPONSORED CULINARY TEAMS Dilmah was established on the philosophy of making
SUCH AS THE SRI LANKA BOCUSE D’OR NATIONAL business a matter of human service. This goes considerably
TEAM. TEA AND CHEFS – DO THEY GO HAND IN HAND? beyond conventional CSR and requires that the Company
The intention behind our involvement with Sri Lankan chefs is is aligned to deliver humanitarian benefits and positive
to offer them an opportunity to experience international trends, environmental intervention as part of its ongoing operation.
to compete under the guidance of international chefs and thereby They have a large number of free schools in operation
to enhance their opportunity in relation to the growing hospitality today, and one dedicated to culinary training opening later
sector in Sri Lanka. Nearly four decades of conflict constrained in the year as part of our vocational training programme.
the opportunity in hospitality in Sri Lanka. Since the end of that
conflict this has changed very dramatically and we have tried to
There are MJF Foundation Centers in several parts of
help Sri Lankan chefs build their confidence, their knowledge
Sri Lanka, dedicated to helping differently abled children,
of international standards in cuisine, to experience international
culinary competitions and in the process build the ability and empowering youth with dignity and through Dilmah
harness the very evident creativity of Sri Lankan chefs. Essentially Conservation, of promoting sustainable agriculture. There
we want to give Sri Lankan chefs an opportunity to use their are a multiplicity of initiatives that they undertake in the
creativity and commitment. area of human service, designed to ensure that the founding
commitments of their business are honoured but also that
WHAT ARE SOME OF THE OTHER GASTRONOMIC they are sustainable business in every respect.
PROJECTS DILMAH HAS INTRODUCED?
In addition to the Dilmah Real High Tea Challenge, we have They do not advertise the achievements of the MJF
the “Chefs and the Teamaker” an adventure that takes celebrated Foundation and Dilmah Conservation although anyone
chefs from different cultures around different terroirs in tea
who wishes to know more could visit the websites
to understand the inextricable link between nature and tea, the
www.mjffoundation.org & www.dilmahconservation.org.
variety, that wonderful truth that ultimately it is nature that crafts
each tea. We have our Dilmah tea mixology playoffs for beverage
54 WORLDCHEFS MAGAZINE
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56 WORLDCHEFS MAGAZINE
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