30 March 2014
29 March 2014
Young Chefs Hotel Rates for Congress and Early bird rate extended.
Fantastic news to all Young chefs and
associations planning to bring a young chef to Norway.
We would like to
thank the congress organizers for extending the early bird rate until the
beginning of the congress, so that’s even more good news on the financial
front.
There is attached a booking form to be used and sent directly to the
hotel via the email address below, please copy me in and Alan Orreal so we can
track the registrations of the young chefs also so we know how many are staying
in the hotel email wacsyoungchefs@gmail.com
The Hotel name is the St Svithun Hotel. www.st-svithun-hotell.no
Here is the registration form for young
chefs.
The contact and the one who needs to
receive the booking is:
Phone +47 51512651
For this good price 35 EUR per night the young chefs have
to share rooms. Some 3,4 and 5 beds together.
23 March 2014
Singapore Junior Chefs Club - Team Selection Cook Off
Congratulations to SJCC for your persecute of culinary excellence.
The Singapore Junior Chefs' Club(SJCC) Selection Cook off have been a successful and memorable event for all committee members and competitors. SJCC would like to take this opportunity to once again thank ITE College West for being extremely supportive and opening up their facilities to host this event. These are some photos of the event that we would like to share with our friends.
SJCC would like to thank our committee members and helpers from ITE College West whom have contributed in one way or another to make this event a success.
Lastly to all participants, GREAT JOB!!!
Best Culinary Spirits
Singapore Junior Chefs' Club
Singapore Junior Chefs' Club
22 March 2014
A letter from Continental Director Rick Stephen to all Asian Presidents on the Billy Gallagher Forum 2014
Dear Asian Presidents
As the Congress draws closer for all, we ( World Chefs) are
hoping that not only are you attending, but you are doing some fund raising or
approaching your government to help send a representative of the Young Chefs
from your chefs body.
If we can help to get one young chef from each country to the congress and
attend the forum, then I believe we are on the right track for the future
development of our chefs. Competitions are a great source of learning, I fully
agree, but it is the development of our chefs that will make our own countries
strong and this can be done through networking with other chefs who share the
same thought pattern.
Please rally behind at least one nominated young chef to
attend the forum and give them this great opportunity so they can bring back
and share their learnings and memories with all in your country. Mr Andy Cuthbert the Chairman
of the Young Chefs Development team for WACS and his team are
waiting to receive support and offer their support to your young chefs.
Let’s make this a great Congress – support our young chefs and support
Malaysia as they bid for the 2018 Congress.
Hope to see a lot of you at FHA here in Singapore
Kind regards
Dr. Rick Stephen
CMC
WACS Continental
Director – Asia
Hong Kong Young Chefs Chair & Mentor Francis Lo Speaks from the Heart on the Bill Gallagher Forum 2014
The Hong Kong Young Chefs Club is honored to work with all YCC's to help raise
the bar of culinary excellence and ensure a brighter future for young chefs
everywhere.
For us, this is an exciting time to be in Asia. The whole world is looking our way.
Asia is home to some of the most dynamic cultures and cuisines. Chefs from all
over the globe are constantly asking for the chance to come here to work.
Perhaps it's no coincidence that Asia has the highest concentration of Young
Chef Clubs of any continent in WACS.
I hope you all will make every effort to
ensure your club, your country, and your continent are well represented when
the chefs of the world come together in July in Stavanger.
HKYCC will be sending 5 representatives to
the 2014 Bill Gallagher Young Chefs Forum. We're looking forward to renewing
past friendships and forming new ones as well.
I hope to see you all there.
Francis Lo
Chairman
Hong Kong Young Chefs Club
21 March 2014
Bill Gallagher Young Chefs Forum
South Africa has confirmed that they will be sending a delegation of Young Chefs to attend the Bill Gallagher Young Chefs Forum in Stavanger Norway at the WorldChefs Congress!
Along with them Singapore, Hong Kong the UAE and Egypt are all lining up to attend.
Will Your Country Be Sending Young Chefs to Congress?
09 March 2014
16 February 2014
News From Egypt
Gold Glitters for Chefs at HACE´14
Chefs are back on the competition stage, as the Egyptian Chefs
Association concluded a successful round of Live Cooking Competitions
and Salon Culinaire at the 33rd HACE´14 Hotel Supplies´ Exhibition this
February.
The HACE´14 exhibition, organized by the Egyptian Group for Marketing, was officially opened on the 4th of February by H.E. Hisham Zaazou, Egypt´s Minister of Tourism, who made the effort of personally visiting all the booths and expressed his appreciation for everyone´s participation. The Egyptian Group for Marketing kindly hosted the Egyptian Chefs Association´s live cooking competitions and the renowned culinary art show, the National Salon Culinaire´14. Throughout the four days of the trade show, celebrities glittered at the ECA booth, with Chef Gissur Gudmundsson, President of the World Association of Chefs Societies (WACS) and Egyptian TV Show Chef Osama El Sayed and Chef Tarek Ibrahim taking the center point of attention.
Spirits were high as Gold, Silver and Bronze medals were bestowed by the discerning international jury panel, who expressed their admiration at the skill level that the chefs have reached. For their part, the chefs were happy that the distinguished judges made the trip to Egypt, flying in from all over the world, including South Africa, Iceland, China, the United Arab Emirates and Jordan in a great show of support for their colleagues in Egypt.
With a total of over 200 participating chefs, the expert judging panel awarded 9 Gold, 9 Silver and 21 Bronze medals at the National Salon Culinaire´14, and a total of 1 Gold, 12 Silver and 26 Bronze medals at the ECA Live Cooking Competitions. In addition there were 2 Gold, 1 Silver and 2 Bronze medals awarded in the ECA Culinary Trophy´14 Team competition. The ECA Culinary Trophy´14 was awarded to the Black Stars team, followed closely by InterContinental Hotels Group Citystars Complex in second place, with only three points´ difference. Semiramis InterContinental came in third at this prestigious culinary challenge. Through the kind donation of many loyal ECA sponsors, the Association was able to distribute a total of 50,000 LE in cash prizes among the winners of the 11 live cooking competitions.
Highlights of this year´s competition program included the many new participants in the Junior Chef of the Year and the Female Chef of the Year competitions, reflecting the trend in the industry which sees more and more juniors, as well as females, joining the kitchen workforce. Another highlight was the Culinary Training Centers Egypt (CTCE) Student Competition, in which students in teams had to prepare foods typical of the Mediterranean Diet and answer several questions in the culinary quiz to test their culinary knowledge in addition to their skills in cooking.
The Egyptian Chefs Association wishes to congratulate all HACE´14 winners and to express its sincere thanks to the Egyptian Group for Marketing for hosting all the ECA competitions. We also wish to thank our loyal sponsors and all who contributed to this year´s successful event for their generous support and a BIG thank you to the judges for joining us in Egypt.
Let us keep up the team spirit, together we can accomplish anything we set our minds to!
Live Cooking Competitions
National Salon Culinaire´14Egyptian National Salon Culinaire - Young Chefs come to compete in larger numbers than ever before
Kitchen Competition
From young culinary students to seasoned veterans of Egypt’s ritziest hotels, some 200 chefs competed in this year’s four-day live cooking competitions, part of the National Salon Culinaire hosted by the Egyptian Chefs Association
By Dominika Maslikowski
Wearing a black hijab under a towering white chef’s hat, Eman Mohamed, Chef de Partie at JW Marriott Hotel Mirage City, smashed a clove of fragrant garlic with the back of her knife as crowds reached over the plastic barrier surrounding the four-person kitchen to snap photos with their mobiles. Mohamed kept a serene smile as the tall Markus Iten, Egyptian Chefs Association (ECA) president, watched on and crowds chanted for their favorites from the bleachers. Competing in the Female Chef of the Year live competition on February 5, Mohamed topped off her dish of meat with cilantro, mint and hair-thin slices of red bell pepper. She ended the competition in second place, behind Marigo Maged Gharbawy, a 22 year-old student at the Culinary Training Centers Egypt.
“It was my first competition,” says Gharbawy, who won a gold medal and a LE 1,500 prize after impressing the judges with her innovative starter of kadayif and halloumi cheese. She thinks it is possible to beat out more experienced chefs if you are passionate and believed in yourself. “With the support of my loved ones and encouragement, I did not give up. I learned when you’re determined, don’t give up on yourself. When the clock starts counting down, you have to be on fire and when something goes wrong then take a minute and consider what you need to do.”
The 12 women vying for the Female Chef of the Year title all had one hour to prepare a starter and main course using only local Egyptian products. An eight-member jury composed of celebrity chefs and industry veterans then judged each entry for presentation, cooking skills, hygiene and taste. For many of the younger competitors, it was not only a chance to prove themselves as females in a male-dominated field but also to get feedback from some of the world’s top chefs.
The 10 timed live-cooking contests ranged from the US Beef Dish Competition to the El Nur Vegetarian Dish Competition and crowd favorites such the Watania Mystery Basket Competition, where chefs prepared a starter and main course live within an hour by using all the ingredients provided in a mystery basket.
Alongside the live-cooking events were the National Salon Culinaire competitions, where professional Egyptian chefs brought in dishes already prepared to be judged for aspects such as composition and innovation. The 13 categories in those competitions included a three-layer wedding cake, tapas/canapes and vegetarian platter.
Judges scored each dish out of 100 points, with medals awarded for top marks. Nine gold medals were awarded in the National Salon Culinaire, while three golds were awarded during the live-cooking competitions.
For Ahmed Adel Hussein, a 30-year old student at the Culinary Training Centers Egypt, the Student Competition on February 6 was a chance to prove himself in front of a large audience. When asked what inspired his love of cooking, Hussein answered that he’d grown up watching celebrity Chef Osama’s TV shows and always followed his programs. Chef Osama, who was on the jury and standing nearby, laughed and smiled at the student with pride.
The National Salon Culinaire took place at the HACE hotel supplies exhibition that ran February 4-10 at the Cairo International Convention Centre. For the ECA, these competitions are meant to raise the prestige of the chef profession and to improve standards at Egyptian restaurants and hotels — something that officials believe can give the tourism industry a much-needed boost.
“First you have to make them proud of their profession, and when they get proud they’re more eager to learn, improve and get better and 
better,” says Mirjam van Ijssel, ECA’S executive director. “Food is always important, no matter if you’re staying in a one-, two- or five-star hotel. And if you’re staying at a hotel, food becomes a part of the entertainment for the day. The competitions are really a learning experience. We spend a lot of time giving feedback and we want them to improve. They learn by sharing experiences and by watching each other cook, and they learn very well how to organize themselves.”
better,” says Mirjam van Ijssel, ECA’S executive director. “Food is always important, no matter if you’re staying in a one-, two- or five-star hotel. And if you’re staying at a hotel, food becomes a part of the entertainment for the day. The competitions are really a learning experience. We spend a lot of time giving feedback and we want them to improve. They learn by sharing experiences and by watching each other cook, and they learn very well how to organize themselves.”
Timing and organization, van Ijssel says, remain the biggest challenges facing most competitors. Many chefs lunge straight for the meat in a competition because they think it’s the most crucial element, she says, but it takes real skill to synchronize all the dishes so everything is hot when served.
And while Egypt may not have world-famous restaurants like Dubai or Europe, many of the jury believe it has potential, raw talent and enthusiasm.
“The restaurants we’ve been to in Cairo are quite good, but you need more education and more opportunities for people,” said jury member and World Association of Chefs Societies President Gissur Gudmundsson. “I was impressed by the standard of the plates, and they’re on the same level you’d see in any competition in Central Europe. They have all the opportunity to compete at an international standard, so that’s what impressed me. You only need one or two to come home with a gold metal, and that will motivate more young people to go into it.”
“The restaurants we’ve been to in Cairo are quite good, but you need more education and more opportunities for people,” said jury member and World Association of Chefs Societies President Gissur Gudmundsson. “I was impressed by the standard of the plates, and they’re on the same level you’d see in any competition in Central Europe. They have all the opportunity to compete at an international standard, so that’s what impressed me. You only need one or two to come home with a gold metal, and that will motivate more young people to go into it.”
15 February 2014
Young Chef Ambassador from Russia - Ravil Tazutdinov
WorldChefs YoungChefs are very
pleased to announce the appointment to our team of Ravil Tazutdinov, from
Russian and the President of the Young chefs Club of Russia. We thank President Belayev for his support to
this young chef and for guiding him and the Young chefs of Russia.
During his 3 years
of education at the college and for the following 5 years he was working at 2
biggest hotels in Moscow : Marriott Grand Hotel
and Intercontinental Moscow Tverskaya
He also participated
in International Internships organized by hotels in Italy
and Greece .
He took part in
many Russian competitions like the Kremlin Cup, Moscow Junior Chef Challenge,
etc.
As a member of the
Russian Culinary Association he assisted in many Food Shows, as well as Master
Classes, with famous Russian and International Chefs, such as Thomas A. Gugler,
Domenico Maggie and Oleg Chesnokov, executive chef at the hotel "intercontinental
Moscow Tverskaya, executive chef at the restaurant "Berlin Moscow",
etc.
In 2012 Ravil Tatzudinov was nominated the Manager of special
events for the Russian Culinary Association, and one year later, the President
of the Young Chefs Club Russia .
14 February 2014
BGYCF 2012: Funny Faces
Great introduction of all the Young Chefs who came & supported BGYCF 2012 at Daejeon...
There are some of us who may not be as young, but are young-at-heart. LoL
Thanks Felix for putting this together! :)
Tributes from 2 very accomplished chefs to Dr Bill Gallagher, Chef Cornelia & Chef Jodi-Ann
Why Dr Bill Gallagher is such an inspiration to us all... watch these videos from 2 very accomplished Chefs, Jodi-Ann & Cornelia as they paid tribute to Dr Bill Gallagher at the BGYCF 2012.
BGYCF Finale - Cook Off at Daejeon 2012
The BGYCF 2012 came to a close with a Cook-Off Finale, but the bonds and the friendships these Young Chefs shared will continue throughout their culinary journey...
Will you be joining us for this amazing opportunity? We will like to hear from you! :)
10 February 2014
07 February 2014
Registration is now open for WorldChefs Congress in Stavanger!
Enrich your mind and enlarge your number of culinary friends. Bring along friends and family. We’ll certainly do our very best to ensure that you all leave Norway with long lasting memories.
06 February 2014
Everything you need to know about eating sushi...
Take the mystery out of eating sushi by these simple steps...
05 February 2014
Join us for the Young Chefs Forum in Stavanger
We are getting closer to the Young Chefs Forum, have you made plans yet?
27 January 2014
Chef Kurt von Buren wishes Young Chefs a Happy Lunar New Year
Wishing all the Young Chefs
a Happy & Prosperous Lunar New Year.
WorldChefs Congress at Stavanger, Norway is just a few months away... will we see you there?
26 January 2014
Myanmar Young Chefs Charity Bakery
AWCWB - Charity Bakery by Myanmar
Young Chefs in Yangon
Do
good for the unfortunate, elder people and orphans of Yangon homes.
Young Chefs of Yangon in Myanmar brought
the Hats together for two rounds of Charity Bakery of Cookies and Swiss Carrot
Cake… On the call of co initiator of Myanmar Young Chefs at MCA, Chef Dominic
from Yangon over 20 young Chefs & Kids came together two days for a charity
bakery and fun event,- test eating during baking highly allowed.
Chefs from Traders Hotel Yangon, Park Royal
Hotel, Summit Parkview Hotel, Le Planteur, Café`s Di Bar, Intl. Baking &
Pastry Training Centre ,The Myanmar Hospitality Training Centre, Chef of Savoy
Hotel and Laguna Lodge - Lilli s Bar and Costa
Rica Chef Gunter H. Othero fixed the dates and split the teams in two
according to free time of each Chef - some came in the lunch break to help.
Young
Chefs Charity Sponsors:
Mrs.
Wang Li Jun of Premium Food Distribution was quick to support the charity event
and provided their Show Kitchen with all facilities and utensils,- as well
sponsored most of the ingredients needed, Mr Bryan had all the good Anchor
Butter sponsored and Eggs came from City Mart Yangon.
Pastry Chefs Zaw Ghee and Aung Myo Lwin
took the lead and the rest of busy hands were supported by several young
students and some very young students of 8 and 12 years as Ko Thet and Mg Soe
Thuta.
Chef Thurein was as usual the first at the
spot and kick started with Chef Ghee the first day`s session.
A happy two days of mixing, rolling,
forming, cutting and baking without the usual revenue and cost pressure as at
the home Hotels, everyone had a great time,- laughing and chatting was theme of
the day s.
Used for Sweet Dream:
Flour - 60kg
Butter - 40kg
Icing Sugar - 32kg
Butter Unsalted - 40kg
Salt - 200gms
Egg White - 500 no
Milk Powder - 6kg
Vanilla Essence - 200ml
MCA Sweet Delivery:
Liaison Secretary & Co founder U Than Lwin and Lecturer Chef
Than Win Chef Thurein arranged with
Mrs Monar of Premium Food
Distribution, Mrs Saw Myat of MCA Office and Chef Dominic the places to go and deliver
the cooking as little Sister home for the elder people and some orphanages at
the outskirts of Yangon. MCA office arrange the delivery cars.
Well done young Chefs of
Myanmar at this second joint Cooking, Baking & Charity, - all cookies than delivered
by World Chefs Without Borders - Myanmar
to the unfortunate in Yangon.
All looking forward to the next event of Myanmar Young Chefs with
happiness and skill "… show &
share your abilities to the public… " as WACS President Chef Gissur `s
slogan goes.
Greetings from MCA and Myanmar Chefs , yours
Oliver E Soe Thet
President Myanmar Chefs Association
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