Worldchefs Magazine Survey for Young Chefs

Hi everyone, please take 2 minutes of your precious time to complete this this short survey. With your kind help, we will be able to make the magazine much more relavant to you.

*Please share this around with your peers and other young chefs

http://goo.gl/forms/hoZGWsV6Qo

President Charles inspiring the Young chefs of India

Post by WACS Young Chefs Club.

Center for Vocational Training in Myanmar, Yangon

Post by WACS Young Chefs Club.

Vanuatu Disaster Fund - World Chef Without Borders

VANUATU DISASTER FUND

"After all the developments that has taken place, all this has been wiped out. So it means that we will have to start anew again" Baldwin Lonsdale, Vanuatu President The Category five storm hit the Pacific nation on Friday night, demolishing villages in its path, Cyclone Pam was upgraded to the strongest storm category possibly the worst to strike the island nation in decades. 8 people are confirmed dead in Vanuatu after the massive cyclone tore through the tiny South Pacific island and the death toll is expected to rise much higher. Officials have not been able to asses the damage in many of the hard hit outer islands where communications remain down. While aid teams are ready to commence relief work, transport to the different outer islands is reported to be extremely challenging. Paul Wilson, World Chef without Borders Pacific Rim Ambassador Following the wake of Cyclone Pam and the devastation it has caused our neighbors, Vanuatu & surrounding Islands, this is a call for help. World Chefs without Borders a charity derived from chefs wanting to help in natural disasters has been activated and is in the process of gathering funds from all chefs both in New Zealand and from the big hearted chefs in Australia. I am waiting on central funds from Europe and hope that we can add or match that figure. These funds will be either sent immediately through the Red Cross from us or used by the Chef Association in Vanuatu to help build re infrastructure, schools or whatever is needed, This is a time that we can help our neighbors in bringing back their shattered lives. All funds will be pooled in a central fund held by NZChefs.   New Zealand Donations   Bank Account Name   New Zealand Chefs Association Account Number        03-1506-0015925-00 Branch                       Manukau City Mall Swift                          WPACNZ2W Reference                   VANUATU Australian Donations Can be made via credit card, direct deposit, cheque, money order click on Button Below Photos from Care Australia & UNICEF Pacific AUSTRALIAN DONATION

Copyright © 2015 The Australian Culinary Federation, All rights reserved.

Madrid Fusion Manila from 24-26 April, 2015

Good day!

Hope you, fellow chefs and young chefs might be interested to join this big event in the Philippines

Please do inform me if anybody coming over to attend this event.

Chef Cherrie Uy-Tan
President
Philippine Young Chefs Club

SAVOUR A COMPLETE GASTRONOMICAL LEARNING EXPERIENCE. REGISTER AS A DELEGATE TODAY. Madrid Fusion Manila Preliminary Program Friday, April 24 10:00 - 10:30 Welcome Remarks Secretary Ramon R. Jimenez, Jr. Bienvenida del Secretario de turismo de Philippines 10:30 – 11:30 SPAIN: CENTER AND ORIGIN OF MODERN OCCIDENTAL CUISINE (Mediterráneo: Germen de la gastronomía occidental) JUAN CARLOS de TERRY –Terry´s Bistro (Philippines) 11:30 – 12:30 A THOUSAND FACES OF RICE (Las mil caras del arroz) QUIQUE DACOSTA - Quique Dacosta (Spain) 12:30 – 1:30 BASE INGREDIENT: SOUR FRUITS (Ingrediente base: frutas ácidas) FERNANDO ARACAMA –Aracama (PHILIPPINES) 1:30 – 3:30 LUNCH 3:30 – 4:30 CREATIVITY, A CUISINE OPEN TO THE WORLD (Creatividad, una cocina abierta al mundo) ELENA ARZAK – Arzak (SPAIN) 4:30 – 5:30 COCONUT, THE TREE OF LIFE (Coco, el árbol de la vida) MYRNA SEGISMUNDO – 9501 (PHILIPPINES) 5:30 - 6:30 TEXTURES OF OLIVE OIL, TRADITIONAL AND AVANT-GARDE (Texturas del aceite de oliva, tradición y vanguardia) PACO RONCERO - La Terraza del Casino (SPAIN) 6:30 - 7:30 TAPAS MADE IN SPAIN – CUISINE IN MINIATURE (Tapas made in Spain - Cocina en miniatura) RAMÓN FREIXA –Ramón Freixa (SPAIN)   Saturday, April 25 10:30 – 11:30 PHILIPPINE ADOBO (Adobo de Filipinas) CLAUDE TAYAG – Bale Dutung (PHILIPPINES) 11:30 – 12:30 SPANISH MARINADES AND OFFAL OF THE XXI CENTURY (Adobos españoles y casquería en versión siglo XXI) FRANCIS PANIEGO –Echaurren (SPAIN) 12:30 – 1:30 LOCAL SEASONAL INGREDIENTS  (Ingredientes locales de temporada) BRUCE RICKETTS – Mecha Uma (PHILIPPINES) 1:30 – 3:30 LUNCH 3:30 – 4:30 WHAT GIVES LIFE (Lo que da vida) MARGARITA FORÉS –Grace Park (PHILIPPINES) 4:30 – 5:30 OPEN CREATIVITY (Creatividad Abierta) ANDONI LUIS ADURIZ - Mugaritz (SPAIN) 5:30 – 6:30 MOM, I WANT TO BE A “CHURRERO” WHEN I GROW UP (Mamá, de mayor quiero ser churrero) PEPE LÓPEZ –Rambla (PHILIPPINES) 6:30 – 7:30 JUICES, CREATIVITY AND FERMENTATION (Zumos, creatividad y fermentación) ANDRÉ CHIANG - André (SINGAPORE)   Sunday, April 26 10:30 – 11:30 THE NEW FILIPINIANA CUISINE (Nueva cocina Filipina) ROB PENGSON - The Goose Station (PHILIPPINES) 11:30 – 12:30 THE SCIENCE OF ROASTS, MODERN CULINARY RITUALS (La ciencia de los asados, modernos ritos culinarios) MARIO SANDOVAL - Coque (SPAIN) 12:30 – 1:30 REDISCOVERY AND REVERENCE (Redescubrimiento y respeto) JOSÉ LUIS GONZALEZ – Gallery Vask (PHILIPPINES) 1:30 – 3:30 LUNCH 3:30 – 4:30 IT’S FUN TO COOK “XTREME FILIPINO” (Es divertido cocinar extrema Filipino) ALVIN LEUNG Jr. - Bo Innovation (HONG KONG) 4:30 – 5:30 SWEET WORLD, HAPPY ENDING(Mundo dulce, un final goloso) PACO TORREBLANCA – Bombonerías Torreblanca (SPAIN) 5:30 – 6:30 NOSE-TO-TAIL EATING IN THE FILIPINO-SPANISH MENU (La Cocina del aprovechamiento en un menú hispano-filipino) J. GAMBOA – Milky Way (PHILIPPINES) 6:30 – 7:30 Closing Ceremonies

*This program is subject to change.

SPECIAL DISCOUNTED GROUP RATES ARE OFFERED UNTIL MARCH 31!

For more information, contact the Madrid Fusion International Gastronomy Congress Team at tel. no.: (632) 893-7973 or email registration@madridfusionmanila.com/ congress@madridfusionmanila.com. I want to register as a delegate I want more information

Jessi McEwan - WorldChefs Young Chef Ambassador for Australia

Jessi McEwan - WorldChefs Young Chefs Ambassador for Australia.

Why are you interested in being a young chef Ambassador and what Qualities do you bring to this role?

I, Jessi McEwan, take on the position as WACS Young Ambassador. i accepted the role as a third year apprentice chef from Gippsland Victoria, my passion for the hospitality industry has only made me work harder. I want to keep informed and to date with the latest food trends, techniques, produce and equipment in the industry. 

I feel I could sufficiently and accurately pass on information to others in my community. I have close connections with other young inspiring chefs in the community and I would love to give them the same opportunities as I have been given. 

To be an ambassador for other apprentices in this trade would allow me to pass on knowledge, both teach and inform. I am very familiar with networking and have a fair amount of experience with IT. My writing skills are high and will do my best to keep the networking of information current and understandable. I have very good personal skills, i'm persistent, pro active and have respect for the industry. I'll do my best to be available for outings, meetings, ect. My organisational skills and hands on attitude are an attribute. I want to keep learning, and the WorldChefs is the perfect network for both experienced and young chefs to come together, and I love to be apart of, and be a Young Ambassador for such a great foundation.


List and Explain 3 Objectives you wish to achieve in your time as Ambassador!

1. I wish to give the same opportunities to young chefs as i had and increase knowledge through travel, master classes, workshops and culinary competition. I also want to implement culinary competition at a high school level with the same criteria as 'Round Robin'. 
2. Introduce students to a more native class using bush tucker from indigenous chefs. I will also take on the task of visiting schools, Tafe's and events  giving inspirational talks on the benefits of the hospitality industry and the outcomes it can have. 
3. With other respected colleagues in their trade, I want to help educate, teach, encourage and support young chefs in this industry and help contribute to lower drop out rates of apprentices.

 I wish to keep as many chefs informed of the evolution around the world in our industry and in WorldChefs. And it is important for me to try my best to give other young chefs the same opportunities as i had in both the CBD, Rural and Regional Australia.
Jessi McEwan
WorldChefs Young Chefs Ambassador for Australia.

Goldcrest Young Chef of the Year experiential training in Singapore

Post by WACS Young Chefs Club.

Emirates Salon Culinaire 2015, Dubai, United Arab Emirates

Champion	Middle East Young Chef of the Year Rahil Azizbhai Rathod Radisson Blu HOtel, Dubai.
1st Place	Middle East Young Chef of the Year Rahil Azizbhai Rathod
2nd Place	Madurange Dulshan, The Address Downtown Hotel
3rd Place	Chioe St-Cyr,The Hilton Dubai Jumeirah

Jessi McEwan is cooking up a storm

Young Morwell chef is cooking up a storm

By Emma Watson

March 9, 2015

Young Morwell chef Jessi McEwan

SHE’S 20 years old and has called Morwell home her entire life.

Jessi McEwan is cooking up a treat while taking the world by storm.

The local chef, who became fully qualified just three weeks ago, is well on her way to becoming Victoria’s Young Achiever for 2015.

Jessi, who made the semi finals last year, is now one of four finalists in the Regional Achiever category.

She said the whole experience was daunting.

“Last time round, I had the privilege of actually seeing what other young people have done out there and it’s pretty amazing,” Jessi said.

“I was a bit reluctant at first (to nominate again), because I honestly didn’t think I had a chance from what I saw last year.”

Her mother, Kerri Smith, first nominated Jessi for the award without her daughter’s knowledge.

Ms Smith said each time she thought she’d experienced her proudest moment, Jessi continued stepping it up another notch.

“I just felt she needed to be recognised for her amazing achievements, like being ambassador at 20 and being invited over to Norway,” Ms Smith said.

“Jessi has always had a passion and regardless of people saying, ‘don’t get into hospitality, there’s no social life’, her passion got her through it. 

“With all the hiccups and things thrown at her, she’s persevered and look where she is now.”

Chef Jessi McEwan with her proud mother, Kerri Smith. Photograph: Bryan Petts-Jones

After reaping in a bountiful of medals, including silver in the national AUS-TAFE Culinary Championships, the culinary youngster became Australia’s first Young Chef Ambassador.

She has spent the past year representing the nation’s young chefs on behalf of the Australian Culinary Federation, which saw her attend the 2014 World Chefs Forum in Norway.

Her main focus is ensuring young chefs across the country continue their apprenticeships, by providing young chefs with master classes, workshops and inspirational talks.

Jessi has raised money for beyondblue with the first Young Chefs Gala Dinner last year and just returned from ACF’s first annual conference on the Sunshine Coast.

“It’s all happened so quickly, but I’m so passionate about my industry,” she said.

“I want to try and do as much as I can, while I can.”

Academy Graphics owner Mick Clohesy - the Regional Achiever Award sponsor - said the Morwell chef represented everything the award stood for.

“Regional and rural community contributors like Jessi are an integral part of every community and their amazing contributions is what binds our communities together,” Mr Clohesy said.

Jessi is up for a trophy and $2000 prize grant, which she said would help complete her next goals, including a culinary cooking competition in regional Victorian high schools.

“I honestly didn’t think I was going to get through,” Jessi said. “I’m the only finalist from Gippsland in my category and I’m pretty excited now.”

Jessi will find out if she’s successful on Friday, 1 May at an Awards Gala Presentation Dinner, where the Victorian Young Achiever of the Year will also be announced.

ACF: Proud To Be A Chef Winners Announced

Post by WACS Young Chefs Club.

Cooking at Kaw Mu - Boys Prison, Myanmar

Post by WACS Young Chefs Club.

Philippine Young Chefs Club 1st General Assembly

Post by WACS Young Chefs Club.

WorldChefs Athens 2016

Start preparing for Athens 2016:
Register for the WorldChefs Congress in Athens, September 2016, at exceptional D I S C O U N T of 20% offered only during Detrop 2015 in Thessaloniki, Greece 26 February - 01 March 2015.
http://www.worldchefs2016.org/

Just how much food are we wasting?

Post by WACS Young Chefs Club.

Myanmar Chefs working for the community

Post by WACS Young Chefs Club.

Australian Culinary Federation 1st Inaugural Chefs Conference

Post by WACS Young Chefs Club.

WORLD ASSOCIATION OF CHEFS SOCIETIES (WORLDCHEFS) APPOINTS EXECUTIVE COMMITTEE PRESIDENT AND VICE PRESIDENT

26 Feb– WORLDCHEFS, the global authority of chefs, has appointed Chef Charles Carroll CEC, AAC from the United States as the executive committee President for the next eighteen months. Carroll previously held the position of Vice president. John Sloane, vice president of food and beverage at Galaxy Macau, will assume the position of Vice President.

Chef Carroll is an award winning author of Leadership Lessons From A Chef: Finding Time To Be Great, and is currently the Executive Chef of River Oaks Country Club, in Houston Texas. He is the recipient of over seventy national and international awards, including Chef of the Year, Chef’s Good Taste Award, Sharing Culinary Traditions Award, Chef’s Professionalism Award, the James Beard Foundation Great Country Inn Chefs Award and Educator of the Year Award among numerous others.

Chef Carroll has served the United States on seven United States Culinary Olympic Teams over the last 20 years, competing all over the world with the ultimate prize being number one in the world in 2000.

He has also spent the past two years traveling around the United States mentoring, sharing and presenting his messages to culinary students, chefs, industry professionals and executives. His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.

Chef John Sloane, the VP for F&B & Culinary Operations at Galaxy Macau, was previously the Asia Continental Director at Worldchefs. He has helmed the role as Executive Chef for SATS Inflight Kitchen 1 before his appointment as VP of F&B for Resorts World Sentosa.

“Worldchefs spans over 105 countries and 10 million chefs, and I am proud to be a part of this great team,” said Carroll. “The board is focused and excited about the next 18 months and we are dedicated to all our members around the globe. I encourage everyone to visitwww.worldchefs.org to learn more about what we are doing and our next congress in Athens, Greece, September 2016.”