25 December 2011
04 December 2011
12 November 2011
Click here to view the suggested programmes we have planned for BGF 2012 :)
10 November 2011
- · The SHJCC is a non-profitable organization that supports our young chefs in Shanghai.
- · The SHJCC is formed in order to further develop the culinary standards within Shanghai.
- · Create a world class of chef’s development platform; bring the oriental energy to the gourmet world.
- · Cooking Knowledge Training
- · Culinary Competition
- · Junior Chef’s Commutation
|Louie Ye / President|
|Benny Dong / Vice-President|
|Collin Ni / General Secretary|
WACS Representative & Communication
09 November 2011
From TFCA President Jerry:
Young Chef Association is an excellent example of industry and education collaborating to develop young talent to provide industry with excellent chefs for the future , develop you skills further and give yourself the best future possible! You never know, you could be the next top chef of the world! Young Arms had send the standard get “better and better” Young Chefs is the future teach them well and let them lead the way.
More than 300 people have been killed in the worst flooding to hit Thailand in decades. Residents of seven districts of Bangkok have been told to move valuables to higher ground and be ready to evacuate, as flooding which has swamped northern Thailand approaches the capital.
The Thai Chefs association is mobilised under the umbrella of World Chefs Without Borders and is working with the army to get food and water to flood victims. Our friends and colleagues in Thailand are doing a tremendous job and we call on the whole WACS family to show solidarity and provide all the support they can so a further human disaster can be prevented. The most urgent need right now is to bring fresh water to the population in need.
World Chefs Without Borders is calling on donations to support our dear friends in Thai Chefs Association.
Your contributions are highly appreciated. Please make donations to:
Bank details: BNP PARIBAS (code 02484), P.O. Box 449, 51065 Reims Cedex, France
Account: WACS-World Chefs Without Borders
Account number: 00010325333
IBAN: FR76 3000 4024 8400 0103 2533 323
08 November 2011
28 October 2011
20 October 2011
Good morning Chefs !!!
Today is International Chefs Day, it time to reflect back on our last 12 months, you're ups and your downs, it is also a time to reflect that we are in a dynamic industry where no two days are the same and that is why you choose it !
Chefs have no borders, and that is why our industry is so unique, our industry is not like to corporate world and if a colleagues is in need no matter what company he works for, we are there to help and this is what camaraderie is all about.
It is also time to look at our changing world with flooding in Thailand, storms in USA and this should make us more aware of 'Sustainable Cuisine' and the big challenge on ' How to feed the planet in the future ' The world is growing rapidly, and the farm lands are becoming smaller and less desirable to work and maintain.
International Chefs Day gives us as chefs the opportunity all over the world to celebrate the ingenuity of our great profession, it is indeed a day and our industry to celebrate and to appreciate how lucky we are and also to appreciate the good things in life FOOD !
Happy cooking to everyone.
Rick Stephen CMC
Continental Director - Asia
18 September 2011
Representing Bali In the First Asian Junior Chefs Challenge in Jakarta and being a part of the team with Jatu Rizki Putra A. and Ivan Saputro is the best experience I’ve ever had. It is a good programe and a great opportunity for us as Young Chefs, to improve our skills and compete on an International level. The Judges from ' World Association of Chefs Societies ' ( WACS) judged on everything from our presentation/innovation, cleanliness, our team work, taste and texture. And we are so lucky we got Bronze Medal for Bali. Almost two months of preparation prepared us for the competition, and we enjoyed the opportunity to improve our skills. Overall, good job guys! I am very pleased with the results. And Special Thanks to Bali Culinary Professionals ( BCP ), and Nusa Dua Beach Hotel as our sponsor. And our great teacher Mr. Darren Lauder and his kitchen team.
From my first practice, Chef Darren Lauder (Executive Chef of Nusa dua Beach Hotel Bali) always said “Sometimes, simple is the winner”. So, I keep my food simple. Because, the competition is not about how high your food could stand, is not about how amazing your food presentation, this is all about TASTE, TECHNIQUE, and FEEL.
- TASTE: Season your food, and always taste it.
- TECHNIQUE: Use a cooking technique you know, and use the right technique to prepare your ingredients, and show your methods.
- FEEL: The important thing in cooking is your feeling. So, enjoy, and show everybody who is watching you, and make them think that you love cooking this food.
17 September 2011
02 September 2011
22 August 2011
20 August 2011
(10 South African Rands = 1.38673 U.S.Dollars)
Help us support the World Chefs Tour Against Hunger that is currently taking place in South Africa from 21 - 30 August, with 260 Chefs from 45 countries.
19 August 2011
It’s arrived! The chefs have landed and the biggest fundraising event ever in the global chefs fraternity has hit SA.
From 21 to 30 August, over 250 chefs from 44 countries will be in South Africa to raise funds and awareness for the plight of the hungry as part of the Bidvest World Chefs Tour Against Hunger.
29 July 2011
View the electronic version here:http://www.worldchefs.org/
World Chefs Magazine is a free publication. You can order as many copies as you like for you and your colleagues, paying only for sending cost.
You can also advertise in World Chefs Magazine and place your product in the forefront of key decision makers and consumers.
Please see our advertisement details:http://www.worldchefs.org/
07 July 2011
11 June 2011
View Peter Chan's BOTC Summary Report: http://ge.tt/8abrY15?c
08 June 2011