23 February 2018

World Congress and the Billy Gallagher Young Chefs Forum is almost here Don't Get Left Behind!

Young Chefs here is your chance to mix with the Culinary Global Leaders, see, hear and learn from current kitchen trendsetters every day of the Congress. The Billy Gallagher Young Chef Forum will open your eyes to endless possibilities and immerse you in local Cuisine and Culinary customs that you will remember for a lifetime. Spend unforgettable moments with other Young Chefs from around the world learning to experience cooking and tasting all that Malaysia has to offer.
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the Billy Gallagher Young Chefs Forum
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Don't Get Left Behind!

The Legacy of Chef Margaret Turner

The Legacy of Chef Margaret Turner

Rosalyn Ediger


“I can only imagine where all of your graduates are today, all around the world…”

-Dr. David Ross

President of Southern Alberta Institute of Technology


Chef Margaret Turner has spent the last thirty-five and a half years as a culinary instructor at Southern Alberta Institute of Technology in Calgary, Canada. On Friday, February 2, 2018, faculty at the culinary school, former colleagues and teammates, industry professionals and friends celebrated Chef Turner’s retirement from SAIT. She felt quite at home in The Highwood Dining Room, a place where she hosted dozens of fundraising dinners and events, all in the best interest of her students or team members.  


The conversations surrounding her retirement were quite lively and full of praise. One colleague and former teammate expressed that Chef Turner’s work life spanned over 35 years, however if calculated in terms of reach, it would measure multiple lifetimes. That is the essence of Margaret. She was so committed and devoted to students and young chefs. Her care and determination towards student success was beyond exceptional and she never hesitated to go well out of her way to help others and teach them something. Chef Turner was herself, a SAIT alumna and was proud to represent the school each time that she trained a team of students for a cooking competition. She was and still is a firm believer of tough love. The training that she commanded was in a style of her own that only her “kids” (her students or alumni that she managed for international competition) could truly understand. Her long-time colleague and coach of the cooking teams, Chef Gerd Steinmeyer, greeted her with “Pinch me! I cannot believe that this day has come.” In other words, many believe that the altruism of Margaret is never-ending.


The legacy of Chef Turner reaches far away from SAIT, too. (Mostly thanks to Chef Turner, SAIT is among the most medal-winning institutes of Canada starting in 1982.) Her thousands of students have graduated and many have moved away to seemingly every corner of the world. Moreover, Chef Turner’s career as a chef was not limited to SAIT. Her tireless volunteering with various organizations, foundations, committees etc. kept her in touch with so many people. Her legacy also includes working as a food stylist for films and television series that were filmed in Southern Alberta.


Of course, recognition must go to her close family members who are just as beg-hearted and she is. Chef Turner’s family members can easily recount detailed stories of individual chefs, they can recall details of food that was served when and where, and they can cite more facts about the cooking teams or tour destinations. It goes full circle.


As for Margaret’s next phase in life, many of us are sure that she has some plans up her sleeve for the cooking world.  We just hope that it involves a well-deserved break. Chef and Chairman of Worldchefs, Andy Cuthbert, while wishing Margaret a happy retirement, added, “I hope your retirement doesn’t mean the end of competitions, but means a little more for you to help others continue to be successful.” I can say that without a doubt, Chef Turner will continue to support others in their journeys but in the meantime, I wish her all the luck in the world as she embarks on a new life.

FHA 1994
HOFEX 2015

19 February 2018

Shanghai Young Chefs Club Second Master Class for 2018

Shanghai Young Chefs Club second cooking class for 2018 exploration on the cooking of basic western food.
The training content includes Canadian Beef Cuts and Basics Beef Knowledge, Western Soup, Canadian Beef, Instructors are Clinton Zhu, Benny Dong and Jacqueline Qiu.


Emirates Culinary Guild Young Chefs Club, Dubai, United Arab Emirates

Young Chefs club have started publishing own newsletter
Covering events and the monthly plan to update the young chefs

Events and activities for year 2016
Al Rawdha poultry farm
Beef and Live Stock training by MLA
Emirates aqua tech (world ‘s largest caviar farm)
Kids can cook fund raiser for Down syndrome association UAE
US Cheese and beef (Dubai & Abu dhabi)
Barakat Fruits and Vegetables

Abu Dhabi Aspic workshop

Dubai Aspic Workshop

YCC have involved ICCA to bring in more young chefs every month More young chefs across UAE are joining
Team of 10 young chefs will be ready to handle work by next year
Events and activities for year 2017

Emirati Culinary Workshop
US Poultry Workshop
Hydroponic Farm
European Kiwi Workshop
Nestle Factory visit- 21st Nov
US Egg Competition- Dec,3-4