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.
27 November 2014
22 November 2014
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)
Website link: http://www.ucb.ac.uk/about-us/news-and-media/latest-news/2013/11/university-college-birminghams-new-young-chefs-academy-2013.aspx
BCF Young Chef Club provides opportunities:
Junior Chefs Team/Salon
Junior Master Class/Events
BCF/WACS Junior News
(Photograph enclosed of the Junior Team England Squad 2014)
Website link: http://www.ucb.ac.uk/about-us/news-and-media/latest-news/2014/11/junior-team-england-set-off-from-ucb-for-culinary-world-cup.aspx
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”
British Culinary Federation Young Chefs Club
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 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
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.
Posted by Unknown
09 November 2014
Chef Adrian Vigus-Brown, at the Info Chef 2014 event where he ran the show on Junior day and a little press release (below)
Words of Wisdom from Adrian:
"I would much rather be a chef who remembers I am a cook then a cook that thinks I am a chef.
The duty of a good cuisinier is to transmit to the next generation everything he has learned and experienced"
October 2nd 2014 was a day to remember as the Chairman of the SA Chefs Young Chefs Club Gauteng, it was the Annual Info Chef Africa hosted at Nasrec in Johannesburg, the junior day was to be run on the day by the
Executive committee of the SACAGP YCC. I was afforded the opportunity to be the MC for the day, I could not have prepared myself for the turnout, over 600 young chefs and school leavers were my captive audience for the day. We were in for fun!!
The schedule was jammed packed with lectures, demonstrations, pop quizzes, competitions and interactive demonstrations. I was also afforded the opportunity to speak to the 600 plus young chefs about the Young Chefs Club, who, what, why we do what we do and how they can get involved, the audience ranging from 17 years old to 23 years old were highly interactive, full of questions and still today we are receiving Facebook messages from them asking questions pertaining to the industry
They Young Chefs Club was extremely satisfied with the day, the turn out and more importantly the participation of the Young Chefs, opportunities like this are amazing and to be able to captivate and audience with your ideas and receive great feedback makes it worthwhile and instills a sense of pride in the work we as the Young Chefs Club doA day full of fun, learning, passionate demonstrators, passionate audience but more importantly a day from which Young Chefs had learnt more in the day then what they started the day with.
Chef Adrian Vigus-Brown
Chairman of the South African Chefs Association Young Chefs Club Gauteng