WorldChefs YoungChefs

26 March 2011

Philippines Oceanafest 2011

PHILIPPINES NATIONAL TEAM
MONDAY 21TH MARCH

ENTREE
Shellfish “Pesa”
Seared scallop, blue crab fritter with a mussel, yabby & broccoli terrine
In a light ginger lemongrass broth
& “Tahure” tomato relish

MAIN
Roasted saddle of lamb with shiitake crepinette & “Caldereta” sauce
Sweetbread rice”Lumpia” baby cos lettuce with chorizo stuffing
Vegetable “Atchara” & garlic foam

DESSERT
Spiced infused pineapple in yoghurt mousse
On coconut Dacquoise, basil syrup & “Mascuvado Latik”

South Korea Oceanafest 2011

SOUTH KOREA NATIONAL TEAM
TUESDAY 22ND MARCH

ENTREE
Marinated Mint and Basil Salt Mackerel with Mayonnaise Mandarin Sauce,
Basil and Anchovy Dried Acorn-Starch Jelly and Korean Green-Pea Jelly with Lemon Vinaigrette
Pickled Radish with Citron, Korean Black Berry

MAIN
Slow cooked Beef Sirloin Steak with Tofu, Parmesan Cheese Cream Sauce
Marinated Apple Covered Baked Beef and Pork Stick Korean Soy Sauce
Fried Polenta Kimchi Risotto with Lime juice and Olive Pesto sauce

DESSERT
Cinnamon sugar stuffed Pancake, Soy Pudding,
wild grapes Jelly and Mellow Persimmon Puree

Thailand Oceanafest 2011

THAILAND

SUNDAY 2O^TH MARCH

ENTREE

Homemade Salmon Gravalax, Duo scallop mousse & sear langoustine

With Tom Yum Mayo

MAIN

Roast herb lamb loin with Butternut veggie “basket”, mushroom polenta

And Red wine lamb jus

DESSERT

Layer caramel cake with mango Grand Marnier tube jelo

Raspberry mousse on sable & lemongrass custard sauce

Western Australia

WESTERN AUSTRALIA

SUNDAY 2O^TH MARCH

ENTREE

Gremolata Crusted Salmon, Roulade of Salmon Rose, Ceviche of salmon, Fennel puree,

Orange and Lime Jelly, Lime Vanilla Foam, Micro Herbs

MAIN

Slow Roasted Lamb Loin With Chicken Mouse, Braised Lamb Shoulder, Panko Crumbed Sweetbreads,

cream potato crush, Red Wine Poached Shallot, Buttered Baby Carrots, Bean,

Peas and Broad Beans, Mint Fluid Gel and Cabernet Sauvignon Jus

DESSERT

Almond Praline Mousse Cake with Bitter Chocolate Sorbet,

Cherry Kirsch Jelly, Chocolate and Cherry Macaroon

Vanilla Cherry Compote and Micro Mint

21 March 2011

Oceanafest Day 1 Hot Kitchen and Restaurant of Champions

Live cooking throughout the Day for Teams and Individuals went at a blistering pace keeping the Judges on their toes and tastebuds all day long.

Ocsanafest Day 1 Cakes Displays and Deserts

Oceanafest Day 1 Cold Dispay

Day 1 first off for the Judges Cold Static Display

04 March 2011

On behalf of the Singapore Pastry Alliance, I'm pleased to inform you that the organizer of Fonterra Pastry Challenge 2011 has invited students from all culinary schools / institutions, ITE , based in Singapore to participate in this prestigious event.

The Fonterra Pastry Challenge 2011 is in conjunction with School of Hospitality ITE College West . It will be a one day competition held on Monday, 21st March 2011.

The deadline of the first selection recipe submission is on 11 March 2011. We would like to request you to encourage your fellow colleagues and students to participate and show their support for this contest.

The first prize is indeed both attractive and educational as past winners were awarded to attend a special Pastry workshop in Kuala Lumpur by renowned French Pastry Chef Jean-François Arnaud MOF.

You can find out all related information on the attachment.

Should you need further enquiries, please do not hesitate to contact Miss Liang Sock Peng from Fonterra Brands (S) Pte Ltd.

Her direct tel number is Tel: (65) 63113866

Email: sockpeng.liang@fonterra.com

Thank you and look forward for your support.

Warmest regards,

Kenny Kong

President

Singapore Pastry Alliance

Member of Singapore Chefs Association

03 March 2011

ECG Salon 2011 Gold with Distinction for LIVE Vegetable Carving

At this years Emirates Salon Culinaire 2011 there was one Gold with Distinction awarded and it was for this Live vegetable carving that in the judges opinion was just outstanding and flawless.

This amazing piece is named Bird Catching Fish and was carved live in 120 min.

ECG Hot Kitchens

One of the main features of any salon is the live cooking sections, at this years Emirates Salon Culinaire 2011 many entires were in for a treat. Thats because of the excellent kitchens that were built for them to work with.

Ginox Food systems had pot together a kitchen package for hot live cooking better that any this Chef has ever seen in any hot cooking competition.

Under bench chillers with fully plumbed hand washing sinks along side induction cook tops and a brand new Convotherm oven was placed together in a seamless stainless steal benchtop U shape arrangement with non slip flooring.

ECG Salon 2011 Team Ice Carving Day 4

Team Ice Carving,

I take this opportunity to thank my fellow Judges and Marshal's for a wonderful 4 days Judging the Ice-carving. Karl and Heinz you Chefs are the best to work with.

Alan Orreal

ECG Salon 2011 Hot Cooking - Fish

While there was Live cooking every day for Beef and Fish with many entries, I only had time to capture a few shots. Next time I will get more for you all to see.