13 April 2015
Day 2 Zonnebloem Winery tour. Updates from Chefs Victor and Kim.
Day 2 Zonnebloem winnery tour. Watch daily for updates from Chefs Victor and Kim.
Posted by WACS Young Chefs Club on Sunday, 12 April 2015
11 April 2015
Inaugural Bill Gallagher Young chefs Forum Tour starts today.
Inaugural Bill Gallagher Young chefs Forum Tour starts today.During the World chefs Congress in Norway in 2014, two...
Posted by WACS Young Chefs Club on Saturday, 11 April 2015
04 April 2015
Formation of Young Chefs Club in Colombia
We are thrilled to share that Colombia has just started their Young Chefs Club, led by young chef Eduard López, with the support of Asociacion Colombiana de Chefs. We look forward to their official launch soon. Let us welcome them into our family of young chef clubs.
A Seminar on High Productivity Cooking - Innovative Culinary Technology
A Seminar on High Productivity Cooking - Innovative Culinary Technology will be held on April 20th in Rochester NY by our very own Robert Fasce.
Posted by WACS Young Chefs Club on Thursday, 2 April 2015
DILMAH REAL HIGH TEA CHALLENGE COMES TO PARIS!
Dilmah Tea Real High Tea Challenge #DilmahRHT took place this monday in Paris. Read more about it here: http://bit.ly/1y5jyHM
Posted by WACS Young Chefs Club on Friday, 3 April 2015
24 March 2015
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
23 March 2015
19 March 2015
Vanuatu Disaster Fund - World Chef Without Borders
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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
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.
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SPECIAL DISCOUNTED GROUP
RATES ARE OFFERED UNTIL MARCH 31!
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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. |
17 March 2015
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!
- 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'.
- 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.
- 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.
13 March 2015
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 | |
12 March 2015
Jessi McEwan is cooking up a storm
Young Morwell chef is cooking up a storm
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.
09 March 2015
06 March 2015
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://
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://
03 March 2015
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.”
27 February 2015
Maplink of our Young Chefs Clubs, Young Chefs Ambassadors and the Young Chefs Development Team
Click on the link below and see all the Young Chefs Clubs that have been established:
Alternatively, copy & paste the link below:
Just below the list of all our Young Chefs Clubs, you will also find listings of our Young Chef Ambassador in your region; and our Young Chefs Development Team.
Thanks Jasper for creating such an amazing maplink! :)
24 February 2015
Cooking at Kaw Mu - Boys Prison, Myanmar
Cooking at Kaw Mu - Boys Prison, Myanmar
World Chefs Without Borders & Young Chefs Myanmar February 2015
The brain child of Parkroyal Yangon s F&B Director Hermann Feigl, the sponsorship of Mr Ong & Ang of MSL Seafood Company, Snorre Foods Michelin Star Chef Markus P. Dybwad from Norway and the never tired WCWB Myanmar Ambassador Chef Thu Rein Htun of Savoy Hotel cheered up the day for 450 boys of the " Hnit Aung San " correction center in Kawmu - Delta Myanmar on 15.2.2015.
The day started as early as 4:00 am for most young Chefs from Yangon under the lead of WCWB Myanmar Ambassador Chef Thu Rein Htun,- pick up the seafood curry which Snorre Foods Michelin Star Chef Markus P. Dybwad prepared already for the 450 boys at Kawmu prison. The long delta road where MCA could carry 25 container full of livelihood items worth of over 12 million $ US in aid after Cyclone Nargis,--- as as usual in a February morning full of fog and one could not see the other side of the road.
With a truck, bus and Season Bakery Pastry Chef Istvans private car the at 5:00 am all were ready the cars packed for a three hours drive to the southern Delta of Myanmar, the market of Kawmu was the first station to beef up the food items for starch, vegetable, salad and soup for 450 hungry boys. Myanmar TV Chef Kyaw Kyaw was all over recognized and granted us best rates at the market as the shop owners remembered us from 20.10.2013 International WACS Chefs day. Purchased :
- 156 kg Rice- 20 Cabbage- 2 kg Coriander- 10 Bdl Radish- 5 kg Carrot- 2 kg Chili- 2 kg Salt & kg Pepper- 10 pack Black Mushroom- 15 Cauliflower- 8 kg Bamboo Shoot- 12 kg Tomatoes- 20 Eggplants - 100 bdl Roselle Leaves- 15 Pumpkins- 2 kg Ginger- 16 kg Onions- 4 kg Garlic- 3 Bot Oyster Sauce- 2 bot Fish Sauce- 2 kg Shrimp Paste- 10 Ltr oil donated by Thu Rein s wife with thanks
At a total of not even 250 $ US we drove the last part into the jungle style road far into the country side.At " Hnit Aung San " we were welcomed by the manager and the Chef Daw Aye Aye, proudly showed us a new oven donated to the center today first time in use.Quick jobs were divided , Kyaw Kyaw and Zin Myo Nwe group took care the soup and the pumpkin which was to add to Star Chef Markus Seafood Curry.Chef Thu Rein, Moe Moe Khaing group took care the vegetables and salad,---- and most important the young boys of the center , experts in making fire this time light early which granted us a speedy cooking,-- thanks to their quick hands also for Garlic and Onion peeling.
A short time later Hermann arrived with Chef Markus, another Austrian Chef, Mr Ang from MSL arrived with Micasa Hotel s Chef Steven Twang and 450 Banana Cake portions in the car. At 12:00 sharp a feast was served to all boys of the correction center ( from 12 to 18 years mostly street kids which got into conflict with the law ).
The Menu by WCWB & Young Chefs Myanmar for 450 Boys
Roselle Leave Soup with Bamboo
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Tomato Salad Myanmar Style
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Snorr Seafood ( with Salmon ) & Pumpkin Curry,
Fried Vegetable with Mushrooms, Steamed Rice
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Banana Cake
After a prayer and thanks by all boys to all donor and the chefs the 450 boys started to eat as quick they could sure a sign that this was not a daily treat but something very special today. We like to thank Frank Naesheim and Snorre Food, Mr Ong & Mr Ang of MSL, Michelin Star Chef Markus P. Dybwad from Norway , Herman Feigl and Steven Twang for their both Hotels great contribution & Myanmar s WCWB Ambassador - Chef Thu Rein Htun of Savoy Hotel for the excellent sponsorship, arrangements and organization.
Big applause to the near 30 young Chefs from Yangon which joined this, under World Chefs Without Border - Myanmar charity project. Giving the chance that some of these young boys one day remember the Chefs came and cooked a great meal,-- making them want to become a good Chef in Myanmar for a prosperous and independent live. Looking forward for the next MCA, Myanmar Young Chefs & WCWB activities and challenging culinary month s ahead which will see many Myanmar young Chefs competing in Asia for culinary awards.
Keep it always Hot and Keep it always Cooking
Yours
Oliver E Soe Thet
President Myanmar Chefs Association
Global Board, World Chefs Without Borders , Ngapali Beach Rakhine State, Myanmar, 16.2.2015
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