18 January 2009

YCCI Young Chef Club Indonesia - NEWS

The Young Chef Club Indonesia Jakarta Chapter is ready to lunnch into 2009 

WACS Junior congradulates the YCCI for making a reality of their dream to form their own club in Jakarta.

This coming Jan 29, 2009, they will announce the Committee during their Monthly Association meeting and follow by that in February they will make the Inauguration (Probably the second week).

"We just finalizing the Logo and all the necessary legal requirement of the club. We will call the Club: YCCI (Young Chef Club Indonesia Jakarta Chapter)" said  Vindex Valentino Tengker  

"The contact person for this club is Mr Oqke Prawira, He is one of the seniors who are expert in the Educational sectors, He is one of the Food Production Lecturer at our STP Trisakti (One of the Institute of Hotel and Tourism in Jakarta). He will be incharge as the advisor to the Club." 

"Our first task will be to prepare teams for our Junior Asian Chef Challenge which will be coming soon in April 16, 2009 in conjunction of Food Hotel Indonesia (15-18 April 2009). We will send official invitation to all the team in Asia and hope we all can be there to support these event."

Pls click the link here for our rule book for Salon Culinaire 2009 for your reference.

Chef Ferran Adria will be at Design Indaba 2009

“What’s radical about us rests not on what we serve, but on how and where. In the West, where the problem of hunger has been solved, where obesity is now the issue, the trend has to be more and more about the pleasure of eating, the fun, rather than seeing it as simply a way of satisfying our appetites. At El Bulli we try and take this idea to the nth degree”

Ferran AdriĆ  has been described as the best chef on the planet. His restaurant, elBulli, was voted the World’s Best Restaurant for the fourth time this year. It receives over one million reservation requests a year, where only 8 000 lucky ones get a table.

Yet, should one even call him a chef? Or a scientist? Or an artist? A meal – or rather, the experience, lasts for hours, alternating between flavours, temperatures, the surreal and the homely. Fried rabbit ears, for instance, translucently thin and tasting like pork rinds; a frozen gin with hot lemon fizz; spaghetti not topped with Parmesan but fashioned from it; soft-boiled quail egg with a crispy caramel crust; carrots turned into foam, artichokes into puree, and foie gras into ice cream.

Slip the reservation list and meet Ferran AdriĆ  at Design Indaba Conference from 25 to 27 February 2009.

Masjid Made of Chocolate

03 January 2009

Michael Dipple Wins BCF Young Chef of the Year 2008

British Culinary Federation

The British Culinary Federation held its annual Young Chef of the Year competition on 17 November, at University College Birmingham. This highly prestigious event, now in its 11th year, was sponsored by Electrolux Professional and supported by Villeroy & Boch, attracting more entries than ever before.

After the paper judging part of the competition, 16 young chefs were selected to compete in a two hour cook off over two heats. Each competitor had to produce a 3-course meal for two persons, which included a starter using sea bass, a main course using any cut of British beef and a dessert using apples.

Competitors were marked by a panel of distinguished judges led by Kevin Viner (Chairman of Judges), Eric Bruce, Lee Corke and Marcus Eaves with kitchen invigilator, John Peart. The criteria for judging included working methods, professional techniques, culinary skills, hygiene practices, timing, quality and balance of textures and flavours, as well as the presentation of the finished dishes.

After much deliberating, the judges were all unanimous on their placing of the top three competitors.

British Culinary Federation Young Chef of the Year