31 May 2014
25 May 2014
Ambassador of WorldChefs YoungChefs
Ravil Tazutdinov, born on the 27th October 1992 in the capital of Russian Federation, a beautiful and ever fast growing city, Moscow.
At the age of 16 Ravil graduated from school with excellent grades and his next step was to enter the Tsaritsino college of Hotel & Restaurant Business.
During his 3 years of education at the college he proved himself to be a consistent Top-Ten students of the college and could be found on the honours board. Ravil participated in almost every event that was organized in the college, including competitions and concerts.
For the following 5 years he worked at 2 of the biggest hotels in Moscow:
Marriott Grand Hotel, where he started , and 18 months later he left for another big hotel - IHG Intercontinental Moscow Tverskaya. There he got a chance to learn from one of the most talented Chefs in Moscow - Oleg Chesnokov. Being inspired by Mr. Chesnokov and following his advice, Ravil took part in many Russian competitions like the Kremlin Cup, Moscow Junior Chef Challenge, etc.
In 2011 Ravil became a member of the Russian Culinary Association. He assisted in many food shows, as well as master classes together with famous Russian and international Chefs, such as Thomas A. Gugler, Domenico Maggie etc
In 2012 Ravil Tatzudinov was appointed the Manager of special events for the Russian Culinary Association, and one year later the President of the Young Chefs Club Russia.
During his tenure, YCCR was highly supported by many people, associations and companies, among them were Viktor Belyaev, Nikolay Boratov, Thomas Gugler ,Oleg Chesnokov, Natalya Pimenova, Domenico Maggi, and other great chefs and businessmen.
In the first half of 2013, YCCR was represented at one of the biggest foodshows in Russia, Novosib Expo 2013, where it was highly supported by the local government. Later on Young Chefs and Ravil itself helped in the organization of catering service in Kazan city during the summer Universiade. In autumn Ravil was invited to another internship by Mr. Thomas Guggler to the Kingdom of Saudi Arabia. He worked at Al Mashfa 7* hospital as a food stylist.
Ravil Tazutdinov can be called the founder of the Culinary union of Russia website, which he was working on since the beginning of 2013. Another outstanding thing about the year of 2013 is that Ravil organized master classes for young chefs in culinary schools and food shows in Chef Schools in Moscow and Kazan city. Ravil has also contributed in creating the Russian Culinary Assosiation portal: www.culinar-rus.ru
05 May 2014
Young chefs of the World, come to Norway from July 2nd to 5th 2014 and experience a once in a life time event, at the Bill Gallagher young chefs Forum. The Bill Gallagher forum is in its 12th year and from its first gathering at the Kyoto Congress it has now grown over the years to form an integral part of the WACS Congress and is dedicated to Young chefs attending the congress. In Norway the WACS young chefs development team and WACS young chefs ambassadors will welcome young chefs from all corners of the globe to interact and network and form friendships for life during the Forum. An important part of the forum is the opportunity to meet peers from all over the world and form strong bonds with fellow chefs and during the 4 day interactive programme there is no better place than the forum to do this.
This year the programme is packed with hands on cooking with Nordic chefs serving lunch for 8000 guests, trips on the beautiful fiords of Norway to see first-hand Sterling Halibut farms and trips to the Figgio chinaware factory to over a glimpse of a side of the industry that very few get a chance to see.
During the forum, young chefs will have dedicated speakers present to them, they will hear from Young chefs Presidents from the around the world speak to them about how to set up and run a successful young chefs club. A fun hands on session with America Chef Rick Tramonto awaits four lucky young chefs who will come on stage in front of the main congress body. A wine and food tasting training will be another key learning for the young chefs with matching a wine and aquavit with salmon and Norwegian dishes, to ensure the young chefs get a broad learning from the forum. This is just a taste of what a delegate of the Bill Gallagher Young chefs forum can expect out of their four days which we promise will be a life time experience that stays with you for ever.
Of course there must be fun and all delegates will be attending all the social activities after the congress and I am sure we will find some special places to visit in the late hours of the night as Young chefs must do!!
Young chefs, I look forward with our team to welcoming you to Stavanger in July 2014 for a great time that only chefs can have.
Posted by Alan