25 December 2014

Hong Kong Young Chefs Christmas Tram Party

The first HKYCC Christmas Tram Party was just successfully held on 19 December. Thank you all for joining this party, including Chef Bingo from Tai Wan, Pastry Chefs from L'Atelier de Joel Robuchon, students from VTC and all the HKYCC committees with their families!

At the cold winter night, a Green Antique Tram carrying with our guests was started the journey from the Whitty Street Tram Depot. On the tram, our committees prepared different types of Tacos and sandwiches for the adults while there were also some lovely gingerbread cookies and strawberry Santa Caps for children. All the guests can decide to have a cup of juice, soft drinks or even a cup of hot chocolate while alcoholic drinks were also provided.       

When the “Ding Ding” tram was passing through the streets, some our guests were attracted by the beautiful street view and lights that brimmed with Christmas atmosphere; while some of the passers-by were very surprised to see the guests who were wearing Santa caps and singing Christmas on this green tram.

After the guests finished their desserts; children enjoyed the role-playing game of tram driver at the lower deck, we got on to the upper deck to have the “Lucky Draw”! All the guests were return from a rewarding journey and some lucky guests have received cook books, aprons or even a pot as their Christmas gifts.

Before the end of journey, we took a lots of group photos at the Happy Valley Terminus to keep the memory of this amazing 2 hours tram tour. We would love to see you at the next Christmas Tram Party!
Written by Lily Poon

18 December 2014

Great work by Oliver from World Chefs Without Borders in Myanmar

Dear Friends

After one week at rural area Mrauk Oo Hospital for “ healthy food to healthy teeth “ with 7 dental surgeons ( Dr Julia Fruehbuss, Dr Roland Ernst, Dr Michael Switek, Dr Wynn Kyaw, Dr Maung Shu, Dr Rose & Chefs ) treated over 300 poor people there under MCA – World Chefs Without Borders Myanmar ..
 We are now with Rakhine Chefs of MCA in Sittwe and collected several hundred poor patients for plastic surgery of any kind , hundreds of patients arrived already at the first day , we will extend the German – Myanmar drs team with our in Ngapali team as the influx here is to much,—right that in March Dr Radu team is also urgent needed for Sittwe
With the Rakhine Social Society Groups the Myanmar Chefs & World Chefs Without Borders Myanmar has the patients at a Monastery of the venerable Alodawphe Sayadaw , the patients have here shelter and get food cooked by the young Sittwe Chefs and assistance from the volunteers here in Sittwe /.... 
At Ottamar Street is today at `13:00 pm a demonstration / strike against UN, which has nothing to do with our medical mission. Every one knows “ The Chef “ from MRTV4 which opens us a lot of doors here in Sittwe...
As first info from Sittwe overwhelmed on all the help is needed here for medical treatment.

Oliver E Soe Thet
Global Board, World Chefs Without Borders Myanmar
Sittwe 23.11.2014

16 December 2014

Global Chefs Challenge - Rules and Regulations

Worldchefs Magazines, and now our Rules and Regulations for Global Chefs Challenge, are on I S S U U! Download the app from your Google Play Store or Apple Store and have all Worldchefs publications a few clicks away
Global Chefs Challenge - Rules and Regulations

ICCA Dubai Culinary Scholarship Program

Kudos to our Chairman of WorldChefs Young Chef Andy Cuthbert and Chef Uwe Micheel - President, Emirates Culinary Guild for securing such a great opportunity for our Young Chefs in the UAE.

For talented, deserving but financially under-privileged young chefs in the UAE hospitality industry, The International Centre for Culinary Arts (ICCA) has launched a corporate social initiative that aims to train and certify 30 aspiring chefs in the region.

Order your very own Dr Bill Gallagher Book

Our Mentor much anticipated book to add to your library, in fact every Young Chefs Club should order a copy  :)

I would like to thank everyone who has sent me messages of encouragement and have patiently waited for my book, I am currently looking at how we can distribute the most effectively and would ask anyone who would like a copy to send me their email address to Billy Gallagher and I will contact you with the relevant information for your area. Incidentally, the price is 275 Rand a copy. 

Many thanks,
Billy G.

Video on Breaking a hind quarter of beef...

15 December 2014

Be Quick! Entries for Salon culinaire 2015

14 December 2014

Christmas Recipe Book from Electrolux Professional

Electrolux Professional is organising such a F U N contest - you should check it out. 
Here we have a Jerusalem artichoke flan, or ‘bagna kaoda’ and vegetable pearls make a beautiful addition to the Christmas recipe book, downloadable here: http://bit.ly/win-Emix

12 December 2014

Chefs with Golden Hearts

Participating Chefs of Rotary RID 3300 Charity Gala Dinner at Ritz Carlton Hotel Kuala Lumpur Malaysia — with Dale Lyman and Pierrick Boyer.

11 December 2014

National Junior Chef of Wales - Entries close soon

Final Call Junior Chef of Wales Entries Closing Soon - Culinary Association of Wales
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Entries Close Soon

National Junior Chef of Wales - Entries close soon

So if you're interested in being the next Junior Chef of Wales? Well you can be, entry forms are out now and can be downloaded from HERE just click & follow to be the best Junior Chef in Wales 2015.
1st Prize - An expenses paid trip to the Junior Forum at the
World Association of Chefs Societies 
Congress in Athens, Greece, May 2016.

10 December 2014

Another great session in Dubai with Electrolux

27 November 2014

ECA Young Chef Marigo

Check out our Young Chef from Egypt, Marigo Maged Gharbawy who represented Egyptian Chefs Association at the Dr Bill Gallagher Young Chefs Forum in Stavanger Norway 2014.

22 November 2014

British Culinary Federation Young Chefs Club

Press Release 2014

The British Culinary Federation of Chefs Junior Team England Squad are gearing up for The EXPOGAST 2014 Villeroy & Boch Culinary World Cup, taking place between November 20th – 26th in Luxembourg with over 30 Nations taking part and the winners being announced at the closing ceremony.

Peter Griffiths M.B.E. & BCF President
Quote: “Team spirit amongst the young chefs is extremely high. They have all been totally focused and shown much discipline during the many weeks of training. The young team all feel very privileged to be representing their country and the British Culinary Federation at this renowned event.

The British Culinary Federation Young Chefs Club believes that its primary objective is the education of chefs and is dedicated to maintaining and improving the culinary standards of global cuisine. The government is now focusing on teaching all young people to cook in schools and our young chefs club supports that initiative within England.

Jim Eaves BCF Chairman:
Quote:” The British Culinary Federation are pleased to continue their support of the UCB Young Chef Academy.
As Chairman it is great to see so many youngsters wanting a taste of our industry”.

BCF Young Chef Club aims to encourage young people to:
 - Develop cookery technique & skills  
 - Develop food knowledge & presentation skills
 - Consider career options
 - Prove their skill through being mentored and competing in culinary competitions
 - Prove their ability to cope in a demanding industry while upholding BCF values

(Photograph enclosed from Young Chefs Academy)

BCF Young Chef Club provides opportunities:
Junior Chefs Team/Salon
Junior Master Class/Events
BCF/WACS Junior News
Junior Competition

(Photograph enclosed of the Junior Team England Squad 2014)

Mathew Shropshall: BCF Education Committee Member, Junior Team England Manager, UCB Chef Lecturer & Culinary Team Manager.
“The BCF English Young Chefs Club is committed to providing quality, interesting and supportive mentorship for all of its Junior Members. Everyone within the British Culinary Federation supports and encourages the future chefs of tomorrow. We support schools, colleges, employers and Universities nationally to encourage young people to make the Hospitality Industry their careers, it is important to us we remain part of the World Association of Chefs and the wider community”

Europe West

United Kingdom
British Culinary Federation Young Chefs Club

Ravil's Field Trip - A Coffee Discovery

SCAE is working with its friends in the World Association of Chefs Societies (WACS)  to involve chefs in the Association’s campaign to ‘Inspire Coffee Excellence’.  As part of this new initiative, SCAE brought RAVIL TAZUTDINOV,  from WACS Russian chapter, to Brazil this autumn to learn more about coffee  and to attend the prestigious Cup of Excellence competition.  Ravil tells Café Europa about his experience. 
 Click on the image to download the PDF file of the article.
Click on the header above to download the PDF article of Ravil's Field Trip - A Coffee Discovery

 Academia de Cafe , Roasting coffee machine with pluged thermometer in the roasting chamber, which  is connected to a special program on the laptop to control the process of roasting.
(The same principle of work as su vide immersion circulator )

 Team photo with owner of academia de caffe and our team me, James, James,David, Bruno Souza, his daughter Estha and Jane.
 Original coffe bean tree with bean itself

 on tour at the University of Vicosa , greenhouses
 Me and James right after 1,5 hour right on custom made folkswagen buss  to our firs farm trip

 African bead itself with drying beans

 Estha in greenhouse among coffee bean teras

Gathering of coffee judges after cupping 

 Cupping prosess for observer, journalists and baristas
Big and great team of International coffee Judges  with helpers from university of Vicosa

 Cup of excellence awarding ceremony

  Execellent co-workers in Academia do cafe

me and Bruno Souza

11 November 2014

Report on Vanuatu Young Chefs Club

7 Nov 2014 
Adam Khazaal, President Australian Young Chefs Club

My Vanuatu experience started off like every horror movie I have ever seen. I got off the plane at midnight and walked up to my transfer, awaiting me was a customary shell necklace. I accepted, got into the van and we were on our way. It was pitch black with only the headlights lighting the road. We were heading down a long winding road that was lined with police who were still settling a protest which had caused a blockade earlier that day.

While dodging pot holes is normal for the locals I was shocked on the first night how the drivers would driving on both sides of the road in order to avoid them. After a 10 minute drive I arrived at the hotel and was greeted by security. Without showing any ID I was lead to my room, an amazing lagoon view bungalow. But none of this mattered until I had checking up to three times that my door was locked. I then had a shower to relieve me from the humidity and finally got to sleep.

I woke up early the following morning, ordered breakfast and was shocked how a simple fried egg on toast could be so flavoursome. This set the tone for my food experience of the whole trip. I was lucky enough to open up the judging in the first time slot of the Salon Culinaire 2014. Chris Bulememe, the Vanuatu Young Chefs Ambassador was my partnering judge for the Student of the Year competition. He and I figured quickly that we work well together with him teaching and describing local techniques and me teaching and explaining western cooking techniques.

The precedent was set in this competition when I asked a competitor “Where did you get the coconut cream?” as I couldn’t see a tin or container. He showed me his little wooden horse which had what looked like a circular saw attachment. He explained how he cracked the coconut and the water falls into a bowl and then he grated the flesh using this circular saw looking attachment. Once the flesh was mixed with the water he squeezed it all together to make it into a creamy consistency. I was shocked at how effortless it looks and how fresh it tasted. It opened my eyes as I have taken so many ingredients for granted in Australia and never known how it comes about. This was the first but definitely not the last time I saw the coconut horse tool.

Strolling through the market place I saw some of the ugliest fruit I have ever seen. Green skinned mangoes which had more black than green, but when sliced open this rich orange/gold colour was revealed so I took a bite. The succulent and juicy flesh was heavenly. This was the freshest mango I had ever tasted. Feeling satisfied I was told to try some of the wild raspberries; the flavour was like a punch in the face. My tongue was tingling from the flavour sensation. This was my introduction to the fresh produce of Vanuatu and my mouth was watering for more.

I was told before I arrived not to expect much from the competitors as they were mostly from villages or islands and have never travelled abroad. I was surprised by how a slab of concrete on a beach was transformed into a commercial kitchen fitted with a 6 port stovetop and under bench ovens. The dishes which were produced in these kitchens were delicious and fairly technical. The only real noticeable difference in quality from Vanuatu and Australian was the “Island size” portions which is about forty percent larger than I am used to in competition.

However after all of the amazingly fresh and delicious food I was lucky enough to eat, it wasn’t the highlight. The highlight of my trip was the canapés night on the Monday night (International Chefs day) where Chris and I were paired up to cook my hot and cold canapés. It was a fantastic experience for me as I was able to talk Chris through cleaning and preparing the pork belly and also introduce him to using squid ink, which we mixed through a mayonnaise.  Chris and I made a great prep team finishing our preparation within an hour of the three hour window.

When serviced came around Chris and I were asked to say some words to the guests. Chris was first on the microphone and he spoke about the future of the Vanuatu Chefs and how he was excited about his new role and what he can do for his fellow chefs. I followed and spoke about the origin of International Chefs day, Pass It On and how Vanuatu is the first Pacific Island to have a Young Chefs Club but is doesn’t mean they are alone. The World Young Chefs Development Team (Dr. Billy, Andy, Alan, Dale and Jodi-Ann) has all been a great support to me and all countries. They have grown the World Young Chefs to where it is now.

The Vanuatu committee with Isaac Boyle as the new President with Sarah and Rob behind the scenes have put together an excellent event which has brought a community together. Now with Chris and the Young Chefs, this event should be secure for many years to come.