WORLDCHEFS

Issue 10
Anno 2014
OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

May - August

Focus News Spotlight Young Chefs

Worldchefs Art & Science Dilmah – Singapore Junior
Congress 2014 Come Together The Tea Master Chefs Club Turns 10
 TRUE TASTE. GLOBAL EXPERTISE.

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WORLD
ASSOCIATION
OF CHEFS
SOCIETIES

PROUD SPONSOR OF
THE HANS BUESCHKENS
JUNIOR CHEFS CHALLENGE
AS WELL AS THE TRAIN
THE TRAINER PROGRAM

KONG P INDIA P M A L AY S I A P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN

COATINGS SEASONINGS
FOUNDATIONS FOR THE FUTURE
DEAR CHEFS, WORLDCHEFS MAGAZINE
COVER PHOTO
I want to thank all of you for being a big part of the history of COURTESY OF FÄVIKEN MAGASINET
Worldchefs. WWW.FAVIKENMAGASINET.SE

As we face the future, as a global voice and authority of culinary PUBLISHER

WORLDCHEFS
profession, Worldchefs is single-minded about our direction ahead.
WORLDCHEFS
310 RUE DE LA TOUR
We will welcome new member countries and partners, inspire and CENTRA 278
groom the next generation, support the Worldchefs Committees and 94576 RUNGIS CEDEX 
strengthen the initiatives. We will expand the professional network, FRANCE
develop innovative projects, and continuously exchange knowledge, T: +33(0)1 46 87 65 10
E: OFFICE@WORLDCHEFS.ORG
maintain and improve standards.
MANAGING DIRECTOR
To provide the next generation with a firm legacy we should all think RAGNAR FRIDRIKSSON
RAGNAR@WORLDCHEFS.ORG
a step ahead. This July, the Worldchefs Congress in Stavanger will
GISSUR GUDMUNDSSON MANAGING EDITOR
WORLDCHEFS – PRESIDENT pose a simple question: How to Feed the Planet in the Future, which
JENNY TAN
will be the event’s main theme. To get closer to finding the answer, WORDS@FOODCULT.COM.SG
we have invited some brilliant minds and powerful individuals from CO-EDITOR
the sustainability field to share their knowledge and help us carry ZOJA STOJANOVIC
out with the progress. We also recently welcomed a new partner, EDITORIAL@WORLDCHEFS.ORG
Electrolux Professional, a world-renowned leader for professional CREATIVE DIRECTOR & DESIGN
kitchen equipment. We are excited to present the “Art and Science TOMAS BOLLI HAFTHORSSON
Come Together” seminars, focused on sustainable cooking. TOMASBOLLI@GMAIL.COM

Bearing all this in mind, I would like to extend my thanks to

DO YOU WISH TO ADVERTISE OR
the Board and Committee members, and give special thanks to PUBLISH ARTICLES IN THE MAGAZINE
the former Worldchefs Vice President Hilmar Jonsson for his SALES IN CHARGE
tremendous work and for passing the torch to Charles Carroll, the ZOJA STOJANOVIC
first Vice President in the history of Worldchefs who is not from the ADVERTISING@WORLDCHEFS.ORG
same country as the President. Likewise, my appreciation goes to
the valued members, as well as to our staff and partners, who have
EXECUTIVE COMMITTEE
followed us on this mission and given us their invaluable support.
PRESIDENT
GISSUR GUDMUNDSSON
I sincerely wish to see you all in Norway and believe we will continue
VICE-PRESIDENT
raising the bar together, CHARLES M. CARROLL
SECRETARY GENERAL
Gissur Gudmundsson HELGI EINARSSON
Worldchefs President TREASURER
NORBERT SCHMIDIGER

BOARD MEMBERS
DR. BILL GALLAGHER
HONORARY LIFE PRESIDENT
FERDINAND E. METZ
MOBILE SNAPSHOTS

PAST PRESIDENT
LOUIS PERROTTE
CONTINENTAL DIRECTOR
AMERICAS
THOMAS GUGLER
CONTINENTAL DIRECTOR AFRICA/MIDDLE EAST
GLENN AUSTIN
CONTINENTAL DIRECTOR PACIFIC REGION
RICK STEPHEN
CONTINENTAL DIRECTOR ASIA
BRENDAN O’NEILL
CONTINENTAL DIRECTOR EUROPE NORTH
MIROSLAV KUBEC
CONTINENTAL DIRECTOR EUROPE CENTRAL
SRECKO KOKLIC
CONTINENTAL DIRECTOR EUROPE SOUTH

4 WORLDCHEFS MAGAZINE
 CONTENTS
04 WORLDCHEFS PRESIDENT ADDRESS
CONTRIBUTORS

WORLDCHEFS AND YOU

08 WORLDCHEFS NEWS

16 WCWB - SAVING THE WORLD

17 COMPETITION SKILLS

18 QUALITY CULINARY EDUCATION

14
19 WORLDCHEFS CONGRESS 2014

BORGHILD FISKA EINAR RISVIK 20 WORLDCHEFS CONGRESS CHAIRMAN ADDRESS

NORWAY NORWAY
21 THE FINAL SHOWDOWN

24 TAKING OVER THE STAGE

28 MOMENT OF CHANGE

29 INSPIRE AND BE INSPIRED

30 BRINGING THE YOUTHS TOGETHER

32 THE NEXT LEADERS

19
34 SINGAPORE JUNIOR CHEFS CLUB TURNS TEN

36 ASIA PASTRY CUP

JASPER JEK GERT KLOTZKE
SINGAPORE SWEDEN
COUNTRY FOCUS

38 NORDIC CONFUSION

We invite external columnists to 40 WELCOME TO STAVANGER

submit articles and express their views 42 NEW NORDIC WAVE
on issues related to the culinary industry.
43 THE NOMA STORY
These articles are not the official view 34
of the Worldchefs. 44 NEW NORDIC FOOD IS GOOD FOR YOU

If you wish to express your point of

view please contact us at editorial@ IN&OUT OF THE KITCHEN
worldchefs.org
47 IN&OUT OF THE KITCHEN NEWS
CONTRIBUTORS TO THIS ISSUE:
Borghild Fiska – Norway 50 DILMAH REAL HIGH TEA CHALLENGE
Gert Klotzke – Sweden
52 THE TEA MASTER
Einar Risvik – Norway
Lars Charas – Netherlands 56 WORLDCHEFS NATIONAL CHEFS ASSOCIATIONS
Jasper Jek – Singapore
Chris Sandford – Ireland 58 WORLDCHEFS EVENTS CALENDAR
Michael Baskette – USA 38
Rick Moonen - USA

SPECIAL THANKS TO:

Electrolux Valrhona
Dick Knives AAco
FIggjo WFP UN
Custom Culinary IMI Luzern
Dilmah KDU
Hug MyNewsDesk
Sterling Segers
SDI Scottish Seafood VanDrieGroup
Fonterra

52

WWW.WORLDCHEFS.ORG 5
 WORLDCHEFS
&YOU
“WORLDCHEFS – The Global Authority on Food”

WHO ARE WE? COMPETITIONS

Worldcehfs, a non-political professional association, is a global Endorsing competitions of different scopes worldwide, and
network of chefs associations first founded in October 1928 at the organising its own: Global Chefs, Hans Bueschkens and Global Pastry
Sorbonne in Paris. At that first congress there were 65 delegates Chefs Challenges culinary competitions. The global events are held
from 17 countries, representing 36 national and international over a 2-year period with 7 semi-finals in 7 different world regions.
associations, and the venerable August Escoffier was named the The Global Finals takes place at Worldchefs biannual Congress.
first Honourary President of Worldchefs.Today, this global body has
around 100 official chefs associations as members that represent 10 EDUCATION
million professional chefs worldwide. The bi-annual Congress is a Running educational programme that include the Global Culinary
hallmark tradition of Worldchefs and has been organised in over Certification Programme, Recognition of Quality Culinary Education
20 cities across the world throughout its illustrious 86-year history. (schools), Train the Trainer and Judging Seminars among others.

YOUNG CHEFS DEVELOPMENT

Giving young professionals a voice and platform to be heard in the
MISSION STATEMENT culinary industry around the world.
Worldchefs is a non-political professional organization, dedicated to
maintaining and improving culinary standards of global cuisines. We
accomplish these goals through education, training and professional
SUSTAINABILITY
development of our international membership. As an authority and Promoting, launching and supporting sustainable projects for a better
opinion leader on food, Worldchefs represents a global voice on all and healthier future through the Feed the Planet initiative.
issues related to the culinary profession.
HUMANITARIAN
Carrying out different humanitarian activities under the leadership
of the global chefs network World Chefs Without Borders.

WORLDCHEFS
WOMEN LEADERSHIP FORUM
Increasing visibility of female chefs in the culinary industry worldwide,
providing them support, mentorship and supporting their future
career development.

INTERNATIONAL CHEFS’ DAY

Celebrating October 20 as a global date of all chefs around the world,
paying tribute to the profession and contributing to the community
based on a theme.

www.worldchefs.org

6 WORLDCHEFS MAGAZINE
 Scotland’s seas and lochs have been home
to a rich and diverse range of seafood for
generations. From the chef’s favourite, delicious
farmed salmon, to succulent whitefish, sweet
flavoured shellfish and the world’s largest
supply of langoustine. Seafood from Scotland
is exceptional and exclusive, bursting with
possibilities and exciting flavours.

WORLD
ASSOCIATION
OF CHEFS
SOCIETIES

For more information visit www.seafoodscotland.org or www.scottishsalmon.co.uk

WORLDCHEFS – NEWS

JASPER JEK
AS THE FIRST
EXECUTIVE
ASSISTANT
TO THE
WORLDCHEFS
PRESIDENT

Worldchefs is delighted
to announce the
appointment of Jasper
Jek from Singapore
as Executive Assistant
to the President of
Worldchefs. Jasper CANADA & MALAYSIA
was the Young Chef
Ambassador for IN BIDDING RACE
CHARLES CARROLL Asia, and has been
instrumental in
FOR WORLDCHEFS
THE NEW VICE-PRESIDENT promoting the growth CONGRESS 2018
of Young Chefs Clubs
in Asia and beyond. THE WORLDCHEFS 2018 CONGRESS
President Gissur Gudmundsson, the Worldchefs Executive He will take on this BIDS ARE OFFICIALLY OUT!
Committee and the Icelandic Chefs Association announced the newly created role
appointment of Charles Carroll (USA) as the Vice President for for the next 2 years!
Having successfully met all the
Worldchefs. Carroll will carry on the work of former Vice President,
requirements, Kuala Lumpur
Hilmar Jonsson (Iceland), who stepped down for personal reasons.
(Malaysia) and Vancouver (Canada)
This is the first time in the history of Worldchefs that the will be battling it out to host the
Vice President is of a different nationality from the President. 2018 Worldchefs Congress. The final
announcement of which country gets
Chef Charles Carroll has been part of Worldchefs since 2010, when
this prestigious opportunity will be
he was appointed Chairman of the Worldchefs Congress in Daejeon,
made at this year’s Worldchefs Congress
South Korea. He is also Chairman for the upcoming Congress in
in Stavanger, Norway. Worldchefs
Stavangar, Norway.
wishes both candidates best of luck and
With more than 30 years of culinary experience, Carroll will eagerly awaits to find out which country
contribute in more ways than one to the growth of Worldchefs. the ball will be passed on to!

WORLDCHEFS NEWS
PRICELESS SMILES
On April Fool’s Day, Chef Joseph Oseli from
Slovenia collaborated with the Centre for
Culinary Training from Belgrade and Serbian
Chefs. He organised a workshop for orphans,
inspiring them with the wonders of the culinary
profession. The kids had the opportunity to try
some of the dishes for the first time in their lives,
and had the chance to help the chefs make pizza
and gnocchi. It was a long but memorable day.

8 WORLDCHEFS MAGAZINE
COOKING WITH PASSION

The Exclusive

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The Best

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The Consitent

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knives . ancillary items . sharpening steels . grinding machines

WORLDCHEFS – NEWS

WORLD
ASSOCIATION
OF CHEFS
SOCIETIES WORLDCHEFS
TEAM IN SINGAPORE!
WORLDCHEFS LAUNCHES
UPDATED LOGO
During the Food&HotelAsia period, the Worldchefs
Team met in Singapore for the staff meeting.
The expanding team charted the direction for
Worldchefs has introduced an updated logo with a snazzier name - Worldchefs. the next phase, including plans for the Worldchefs
According to creative director Tomas Bolli, this design spotlights the chef and Congress. The meeting was helmed by Managing
strengthens the global recognition of the culinary profession. We hope this new Director Ragnar Fridiksson and rounded up with
logo will be a symbol of global recognition. a touch of Singapore - chilli crabs and Tiger beer!

HONG KONG
PRESIDENTIAL ELECTIONS NATIONAL CULINARY
IN SLOVENIA TEAM WINS BATTLE
During the General Assembly of the Slovenian Association of Chefs and FOR THE LION TROPHY
Confectioners, held at the beginning of March 2014 at the Grand Hotel Union
in Ljubljana, officials presented their activity reports for 2013 and set plans for Asia’s largest international trade event for the food and
this working year. Simultaneously, the elections for the presidency and committees hospitality industry, the 4-day Food&HotelAsia2014
were held for the new four-year term. After counting the ballots, the team that (FHA2014) came to a close on the 11th of April 2014
won the Presidency elections was announced: Srecko Koklic was elected the at the Singapore Expo. Meanwhile, the region’s most
President, Tomaz Vozelj the Vice President, and Stas Zorzo the Secretary. The new prestigious and recognized international culinary
Presidency’s election program paid even more attention to working with young competition FHA Culinary Challenge saw over 800
people, improving the public recognition of the Association, directing members competitors participating.
to raising professional levels, successfully participating in national and international
competitions and attracting new sponsors. Major challenges for the future are For the prestigious Battle for the Lion trophy, Hong
the formation of a culinary academy in the premises of the Training Centre Kong emerged the champion after 24 hours of
DKSS Kamnik and reorganization of the committees with special responsibilities. gruelling culinary competition. Congratulations to
Federation members! Team Hong Kong! Till 4 years later!

10 WORLDCHEFS MAGAZINE
 WORLDCHEFS – NEWS

THE FINAL COOK-OFF AT THE EMIRATES SALON CULINAIRE

Another Emirates Culinary Guild Salon Culinaire is behind us. Although many produced fascinating results, those who earned the
The competition took place during the Gulfood in Dubai, with a slight first places were:
difference – it lasted for 5 days, February 8-12. Welcoming 1,500
Best Effort by an Individual Establishment: Atlantis the Palm
guests and organizing 24 different classes, Salon Culinaire 2014
Best Effort by a Corporation: Jumeirah Group
certainly peaked and raised the standards for the next year! Either as
Best Arabian Cuisinier: Ibrahim Ayou – Atlantis the Palm
individuals or teams, professional chefs, pastry chefs, cooks and bakers
Best Pastry Chef: Dammika Herath – Radisson Blu Creek
battled out in a series of practical cooking competitions to buffet and
Best Kitchen Artist: Rohitha Kumara & Leelawansa
banqueting showpieces, showcasing their talent through wide range
Kasthuriarachchi – Jumeirah Burj Al Arab;
of skills and techniques.
Best Cuisinier: Sivabalan Krishnan – Atlantis the Palm
A panel of 25 renowned experts, appointed by Worldchefs , were The Middle East Young Chef of the Year: Ishara Rangana
evaluating the competition. Athapathu – The Address Hotel

WWW.WORLDCHEFS.ORG 11
WORLDCHEFS – NEWS

FIRST OF ITS KIND

The Chefs Association of Pakistan has recently launched a book on Pakistani
Cuisine, the first of its kind in the history of Pakistan, authored by a renowned
hospitality expert Mahmood Akbar (Managing Director in Salt’ n Pepper
restaurants in Pakistan and the UK). This invaluable contribution documents the
traditional and authentic Pakistiani Cuisine, its diverse tradition, range of dishes
and taste, will go a long way in reviving Pakistani Cuisine. Not surprisingly, the
event was attended by icons of the industry.

THE MANFRED
MUELLERS
TRAINING ROOM
TORONTO CULINARY SALON Manfred Muellers is a lucky man, with a training
room at HTA School of Culinary Art in Johannesburg
EXCEEDS EXPECTATIONS named after him. The inauguration ceremony was
presided over by HTA founder and current South
For the first time in 20 years, Canadian chefs and cooks got an opportunity to African Chefs Association President, Stephan
compete in the Worldchefs endorsed national competition. This momentous event Billingham.
took place at Direct Energy Centre in Toronto, during the CRFA Show March 2-4.
The judging panel consisted of Head of Jury Cornelia Volino, President, CCFCC The training room is filled with trophies that highlight
Toronto Branch and Manager, CCFCC Bocuse d’Or Canada; Graham Tinsley, Muellers’ culinary career, loaned to HTA to inspire the
Manager Welsh National Culinary Team and Clayton Folkers, Baking Instructor, next generation.
Northern Alberta Institute of Technology (NAIT). Organized under Worldchefs
international rules and regulations and under supervision of Worldchefs approved Born in Germany, Muellers has worked in top
judges, the event provided competitors and novice participants with valuable establishments and with some of the best chefs in
experience, as well as served as an exquisite platform to prepare themselves for the South Africa. He is also an honorary lifetime President
upcoming international competitions. At the end of the competition, gold, silver of the South African Chefs Association. He said, “It
and bronze medals, as well as the Best of Show honors were awarded in culinary never felt like work, it was always a pleasure. To share
arts and pastry arts to novices and professionals. your knowledge and inspiration is a great honour.”

12 WORLDCHEFS MAGAZINE
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The integrated system, oven and blast chiller, represents the
ideal solution for achieving excellent cooking results.

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WORLDCHEFS – NEWS

WORLDCHEFS AND ELECTROLUX

PROFESSIONAL SEAL A MILESTONE PARTNERSHIP
Combining Worldchefs creativity, talent and experience with the expertise, technology and proficiency
offered by Electrolux Professional, the two leading names have sealed a milestone project called:
“Art & Science Come Together”. More specifically, the joint project aims to share the common knowledge
and increase the awareness on specific topics related to sustainable cooking, while providing chefs with an
essential hands-on experience in the high-end equipped Electrolux Professional facilities.

For decades, Electrolux has been present in one of the most These educational training sessions will be focused on core themes,
demanding workplaces - the professional kitchen, gaining exclusive such as sustainable cooking, usage of locally sourced ingredients,
insight from working among the world’s top-ranked chefs. This with details on how chefs can plan, source and prepare food, applying
has brought innovative and thoughtful solutions that improve the the technology and science behind the Electrolux Professional solutions,
business of restaurants around the world and help consumers to such as the Cook&Chill system. First, the partnership will focus on
experience fruitful gastronomic enjoyment. Sharing the never- four key areas - Dubai, Russia, United Kingdom and United States,
ending knowledge and innovative solutions with international and will feature several annual events in each local Innovation Center.
culinary expertise coming from the Worldchefs is at the very Surely, more activities will follow the master project, involving
foundation of this exclusive partnership. an extended number of countries. “Electrolux has always been a
preferred professional brand for chefs. We are pleased and excited
Moreover, the partnership between Worldchefs, a global voice of the about this partnership, which opens up numerous opportunities for
culinary industry, and Electrolux Professional, the world-renowned chefs around the world to improve their skills and benefit from the
leader of professional kitchen solutions, will launch a number of vast knowledge and experience Electrolux Professional brings to the
dedicated and exciting activities, which will unite the beauty of table,” said Worldchefs President Gissur Gudmundsson.
culinary arts with breakthroughs in culinary technology.
Additionally, Alberto Zanata, President of Electrolux Professional,
The first initiative in the pipeline within the “Art & Science Come stated: “What makes Electrolux unique is that we are always focusing
Together” project is Chef2Chef, a series of educational seminars on solutions for foodservice players. We offer a complete system
created to bring Chefs together at the Electrolux Professional that starts from the preparation, preservation, refrigeration, and
Innovation Centers, extensive showrooms equipped with training ends with the cooking process. Nevertheless, combining technology,
kitchens designed for equipment demonstrations, cooking sessions sustainability and training is precisely what we aim to achieve with
and educational trainings, spread across the world. Art & Science Come Together seminars.”

14 WORLDCHEFS MAGAZINE
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WORLDCHEFS – WITHOUT BORDERS

SAVING THE WORLD

The recent World Chefs Without Borders (WCWB) Committee meeting held in Romania
in March led to great achievements.

The WCWB Committee meeting was started by Chairman Willment The importance to the meeting also brought together the rest of the
Leong. Although the news about the triumphant Philippines Committee Members: Thomas Gugler (Fund Raising), Cornelia
humanitarian mission was well-known around the world, Chairman Volino, (Marketing), Árni Þór Arnórsson (Social Media), Ray J.
Willment presented the results. Mccue (Food Shortage Educational Program), Jozef Oseli, (Charity
Gala Events), and two WCWB Global Ambassadors - Alan Ho and
What served to be an inspiration was how WCWB rallied chefs Christos Gkotsis. The meeting’s conclusion was straightforward - as a
worldwide to donate funds, organise charity dinners and cook food non-profit humanitarian organisation dedicated to feeding body and
to support the recovery from typhoon Haiyan in a short span of time soul and providing food, clean water and education to those in need,
and raised a total of more than 30,000 Euros. The amount was assigned the WCWB members commitment has remained unchanged, but
to the LTB Philippines Chefs Association to build damaged roofs and strengthened by successful achievements done so far.
help endangered areas on behalf of World Chefs Without Borders.
“Seeing the tremendous capabilities chefs have when they are united…
The rest of the members, Tony Khoo (Culinary Training), Oliver So our next focus will be to include Marketing, Education, IT and more
Thet (Natural Disaster), as well as Yau Kok Kheong (Public Relations/ WCWB Ambassadors from each Worldchefs member country to
Finance), shared their presentations. Mak Kam Kui, a key committee contribute with their passion and skills and help us enlarge our activities
member, could not be present but was represented by Chef Yau. and provide help without borders,” concluded Willment Leong.
Worldchefs President Gissur Gudmundsson once again underlined the
The Thailand Culinary Academy also played an important role in the major importance that WCWB initiative has, and on behalf of the entire
WCWB mission by helping the Thai who were caught in the flood. Worldchefs offered strong support for all future actions.

16 WORLDCHEFS MAGAZINE
 WORLDCHEFS – IN FOCUS

COMPETITION SKILLS
The global stage of culinary competitions has never been livelier. In each corner of the world there is a
cooking battle, where everyone is hoping to be a winner. Gert Klotzke, the Chairman for the Worldchefs
Culinary Competition Committee shares his tips on how to best prepare for the final cook-off.

BY GERT KLOTZKE – WORLDCHEFS CULINARY COMPETITION CHAIRMAN

Gert Kloztke, Worldchefs Chairman for the Culinary Competition

Committee, multi-winner at some of the most prestigious
competitions, including the Olympics (where he was the Swedish
Team Captain for several years) shares his tips.

ALWAYS BE READY
If you want to compete and win, you can be sure the process will
take a long time. Firstly, you have to plan your timeline for this
task, and inform your employer about your decision. If you have
not competed before, it would be highly recommended to watch
a competition before you enter the arena. It is also important that
you read the competition’s rules very carefully, and if something
is unclear, contact the organiser.

To compete does not mean you have to reinvent the wheel. However,
you should be up-to-date with the latest trends, and you need to
master both the basics as well as modern techniques. A good way to
prepare is to study different cookbooks and food magazines. As well,
getting inspiration from your colleagues is also an option; still don’t
try to copy someone´s dish.

KEEP IT STEADY
After you have done your study, decide which dishes you will master.
Work out your schedule and simulate the working environment. In
case you want to bring your own equipment and kitchen appliances,
make sure it is allowed. Make sure you bring extension cords, so you
can set the appliances where you want them. Keep in mind that it is
allowed to weigh ingredients such as flour and sugar and rearrange
the equipment before the competition.

GO!
Pay attention to any changes during the process of preparation: oven
temperature, amount of spices and other ingredients, time etc; so you
always keep control of your recipe, and also know exactly how much
time you need to get it ready. You can also let other people taste your
dish and give their opinion. However, it does not mean that you jacket if you get dirty. Always have a clean apron, especially before
should be changing the recipe all the time. Remember, it is your own service, and remember that it is the food and not the chinaware that
signature! Likewise, pay attention to details and do not forget the will be assessed. Likewise, read thoroughly the Worldchefs hygienic
simple rule: warm food on a hot plate and cold food on a cold plate. rules so as to be updated on what is expected from you. Make sure
you have at least 15 minutes extra time for service; you will need to
Think through hygiene, clothing and shoes. Do not wear any prepare the service perfectly and to clean the kitchen.
accessories. Try to wear your hair as short as possible and a beard
protection. Always use a Chef ’s hat, and be sure to have an extra Lastly, try to enjoy every minute of this experience. Good luck!

WWW.WORLDCHEFS.ORG 17
WORLDCHEFS – EDUCATION

HATS OFF TO THE QUALITY

CULINARY EDUCATION
Tradition, firm commitment, diversity in study programme, strong curriculum ... are some of the first things
we look for in a school. However, once all of these become internationally recognized and acknowledged
by a leading institution such as Worldchefs, it surely brings education to a whole different level!

BY MICHAEL BASKETTE – USA

INDIA of the board in Swedish Chefs Association

THE INTERNATIONAL and senior advisor and founder of the Young
INSTITUTE OF CULINARY ARTS Chef Club in Sweden.
The first school to earn Worldchefs RQCE
in India was the International Institute of
Culinary Arts (IICA) from New Delhi. RUSSIA
Located in the capital of India, IICA is TSARITSYNO COLLEGE
committed to producing well-qualified and KISLOVODSK STATE
highly effective, mobile and dedicated work MULTI-PROFILED
force to answer the industry’s needs globally. TECHNICAL SCHOOL
Nevertheless, IICA is approved by City &
MOSCOW STATE
Guilds of London to offer Level 1 Certificate
EDUCATIONAL INSTITUTION
in Food and Beverage Service, Food Produc-
tion and Culinary Arts, and Level 2 Diploma
OF SECONDARY VOCATIONAL
in Patisserie. The institute has state of the art
EDUCATION COLLEGE
infrastructure with all modern facilities and
OF TECHNOLOGY NO. 14
Earlier this year two new Russian schools
state of the art lab kitchen designed to meet
were awarded by the Worldchefs RQCE
international standards.
international certificate for meeting and
exceeding the Worldchefs global standards.
SWEDEN Including Kislovodsk State Multi-profiled
ISRAEL Technical School, offering extensive diploma
ISRAEL CULINARY COLLEGE ULLVIGYMNASIET RESTAURANT programmes in Professional Cookery (tech-
The end of the last year Worldchefs Recogni-
AND CATERING SCHOOL nology program in catering) and Pastry;
Just recently Worldchefs has welcomed College Tsaritsyno from Moscow, one of the
tion of Quality Culinary Education (RQCE)
another school from Nordic region to its first Worldchefs recognised schools back in
program proudly welcomed the first
RQCE programme – the Ullvigymnasiet Res- 2011; and Moscow State Educational Institu-
culinary programme from Israel that deserv-
taurant and Catering school, a top culinary
edly earned this prestigious achievement. tion of Secondary Vocational Education
school in Köping Sweden, located close to
Moreover, in November 2013 Israeli Culi- College of Technology No. 14, reflecting
Lake Mälaren that connects the Baltic Sea.
nary College (HASHEF) was awarded by the the high quality of professional education
Ullvigymnasiet has earned a great reputation
Worldchefs RQCE international certificate provided on the basis of a unique high-tech
as a competing school in national and inter-
for delivering a high level of quality culinary educational environment and open space
national competitions, offering a three year
education to its students in outstanding, college education for Professional Cookery
secondary certificate programme and hands-
modern facilities. HASHEF is Israel’s leading and Pastry Arts.
on competition experience to build skills,
College for Culinary Studies. The school op- confidence and pride in everything they do;
erates in five branches, reaching as far north they have participated in the Swedish Cham-
as Haifa and south to Beer-Sheva and offer- pionships and National Champions in 2013.
If you are interested in applying for Worldchefs
ing learning opportunities for hundreds of One of Ullvigymnasiet graduates, Fredrik Recognition of Quality Culinary Education pro-
young culinarians throughout the country, Hedlund, was a member of the Swedish Na- gramme you will find all the information, polices
teaching them both local and international tional team and won the overall gold in the and procedures on the Worldchefs website, where
cuisine to support a growing labour market Culinary Olympics in Erfurt 2012; while the the process is carried out solely through the inter-
around the world. Head teacher Marcus Hallgren, is a member net and e-mail communication.

18 WORLDCHEFS MAGAZINE
WORLDCHEFS
CONGRESS 2014
PAGE PAGE PAGE PAGE

20 21 24 32
Welcome The final Taking over The next
to Norway! showdown the stage leaders
Message from Global Chefs We present Continental
the Congress Challenge the Congress Directors
Chairman Finalists Speakers Elections

WWW.WORLDCHEFS.ORG 19
WORLDCHEFS – MESSAGE FROM THE CONGRESS CHAIRMAN

WELCOME TO NORWAY!
I can honestly tell you that your Worldchefs cational breakout rooms. We have a wide
Office and I have been working full time range of talented chefs and presenters from
on the Congress over the past year to bring all around the world. Also back by popular
you the best Congress ever. The Norwegian demand we have Norwegian cooking classes
Host Team is AMAZING and will certainly scheduled which you will need to sign up
deliver a memorable Congress as they have in advance to attend. At 4:00 don’t miss the
been going full steam over the past two special award ceremony recognizing World-
years. I promise their expertise in Congress chefs’ finest!
preparation, fantastic hospitality and incred-
ible food will meet all expectations. On Saturday we have our final key note ad-
dress from special guest in regards to “How
We have all worked together as one to make To Feed the Planet”. You will be amazed by
this a special Congress. I am sure most of the information presented. Wishing you all a
you can imagine the work that goes into wonderful time in Norway and if there is any-
every detail from airport transfers, timing, thing we can do please feel free to contact us.
accommodations, entertainment, hospital-
ity, top shelf education, world competition, I look forward to a great Congress, where
acknowledging dedication and excellence the highest standard of excellence, profes-
of our members and good old fun and opening Congress is action packed and full sionalism, leadership, respect and culinary
comradery. The Norwegian Team and our of exciting speakers and presenters. We are pride are instilled throughout our member-
Worldchefs team has worked tirelessly to engaging the young chefs into the congress, ship.  With an end result and common goal
make sure you’re comfortable and come opening welcome messages from Norway of growing culinarians and chef societies
away from this year’s Congress refreshed, Government officials, inspirational messages around the world, who not only reach their
excited and full of new ideas to take back to from Chef Michael Quinn, amazing key note individual and country goals but grow into
your properties and home to live and work a speaker Julian Cribb, great coffee breaks and positions of culinary influence and leader-
more fulfilling life. lunch. Thursday night you will need to sign ship worldwide.
up for one of four special venues for dinner,
I would like to share with you some of the all will be spectacular. Be well and safe travels!
exciting new changes and highlights of this
year’s event. The Parade of the Nations will On Friday July the 4th, we have taken all Charles Carroll
happen on Wednesday night (July the 2nd) Worldchefs Business and Presidents meetings Worldchefs Congress Chairman
during the icebreaker. We will all meet in and separated it into one room. For the first Worldchefs Vice President
the City Center and walk down to the recep- time you will have the choice to join the
tion for all of Stavanger to see. Thursday’s business meeting or spend the day in edu-

20 WORLDCHEFS MAGAZINE
 WORLDCHEFS – GLOBAL CHEFS CHALLENGE

THE
FINAL
CANDICE PHILIP
Age 31
SCOTT RYAN
Age 39
SHOWDOWN
South Africa USA Chefs from seven continents are about to
gather at this year’s Worldchefs Congress
“Global Chefs Challenge “The Global Chefs Chal- to pit their skills against one another.
has been an opportunity lenge has been really fun The prize? The prestigious trophies at the
of a life time.  Represent- and exciting so far, lots Global Chefs Challenge, Global Pastry
ing your country is one of hard work and plan-
thing, but representing a ning. I look forward to Challenge and Hans Bueschkens Young
continent at the Finals is representing the Ameri- Chefs Challenge. We speak to the competitors.
something else altogether. cas, meeting new friends,
It has been great honor learning new techniques
and the biggest individual and preparing great food
achievement of my career”. with great chefs”.

ALE MORDASINI FRANCESCO GOTTI CHRISTOPHER SHANNON KELLAM CALVIN CHOI

Age 23 Age 41 DAVIDSEN Age 37 Age 39
Switzerland Italy Age 31 Australia Hong Kong
Norway

“The competition jour- “I am very happy with “It has been very hard, “Having had the oppor- “Proper and well-coor-
ney for my team and me the results so far, and but also fun so far. It is tunity to take part in the dinated communication
started in 2012. Surely, I am sincerely hoping an honor to represent Global Chefs Challenge and plenty of hard train-
I am very much looking I will leave a good im- Norway and Northern was an amazing experi- ing is what we believe
forward to the adventure pression at the forth- Europe in Global Chefs ence! However, after is the right recipe to
and the Finals in Norway coming Global Chefs Challenge and I am making it into the top succeeding in the Finals.
and I will do my best to Challenge Finals this looking forward to see- finals, things seem to Certainly, I am very
successfully do well on year in Norway”. ing what Stavanger has be getting even better!” much looking forward
this long but exciting prepared for us”. to the Finals happening
culinary journey”. in Stavanger”.

WWW.WORLDCHEFS.ORG 21
WORLDCHEFS – GLOBAL CHEFS CHALLENGE

GLOBAL
PASTRY CHEFS
CHALLENGE ACHALA
WEERASINGHE
CHEN LI CHEN
Age 36
A round up of the best pastry chefs in the Age 36 Taiwan
UAE
world for this sweet challenge.
“After winning the “Having the chance to
challenge during the participate in the Global
Semi Finals, I am ready Pastry Chefs Challenge
to face an even bigger has been a true honor.
competition happening I definitely owe a great
in Norway. It is going to deal of my success to sen-
be extremely challeng- ior officials, colleagues,
ing and will be a great partners, friends and
competition”. also my family”.

EDWIN SOLIS LUKAS SKALA OLLI KOUKKANNEN MICHAEL JIEMIN AW

GUERRERO Age 35 Age 32 MAUROMOUSTAKIS Age 26
Age 32 Czech Republic Finland Age 29 New Zealand
Costa Rica Cyprus

“I feel very proud to rep- “Having had the chance “Naturally the Semi “The Global Chefs “The Semi Finals was an
resent my association for to be a part of the Czech Finals was good for me Challenge is a great amazing experience!
being part of the Global National Culinary Team, because I won it! I do experience for a chef or I was delighted to win
Pastry Chefs Challenge. and to hold the prize of a hope that the same will a pastry chef and I am and to be chosen to rep-
This is a dream come Czech Pastry Chef of the happen at the Finals. I more than glad I was resent the Pacific Rim.
true for me. It is also a Year for three consecutive will put in all the hard given that opportunity.   It is a wonderful oppor-
challenge that gets me years, gives me an ad- work I can”. I am looking forward to tunity for me personally
excited professionally. ditional pride. Surely, I am some good excitement and for the NZ Chefs
I will be more than glad extremely happy for being at the Finals and in the Association to be able
to pass my experiences given this opportunity meantime there is not to compete in Norway
to my fellow colleagues and I am very much look- much to do but to prac- at the Finals. I am very
from Costa Rica”. ing forward to joining the tice as much as possible”. excited and I will keep
Finals in Norway”. on training hard”.

22 WORLDCHEFS MAGAZINE
 WORLDCHEFS – GLOBAL CHEFS CHALLENGE

RAHIL RATHOD REILLY MEEHAN KASPER GIOVANNI LORUSSO AVINESH SHARMA

Age 22 Age 23 CHRISTENSEN Age 25 Age 25
UAE USA Age 21 Italy Fiji
Denmark

“The Hans Bueschkens “I am training very hard “The Hans Bueschkens “Throughout my career, “The fact I got the
Young Chefs Challenge is to ensure a win in Nor- Semi Finals has a special this has been one of opportunity to com-
a lifetime opportunity for way, but I know all the place in my heart as it the most demanding pete at the world stage
me. I am thankful to the other chefs will be doing was my first experience competitions and it defi- really makes me feel
Emirates Culinary Guild the same. It’s undoubt- in an individual chefs nitely requires a lot of wonderful! It was a real
for their support and also edly going to be a great competition. I have focus and commitment. challenge to compete
to Chef Uwe Micheel for competition with many already started prepar- However, the adrenaline against some of the best
his mentorship. The entire skillful colleagues and ing myself for the World we all felt was amazing; competitors at the Semi
competition is about amazing food. I can’t wait Finals in Stavanger and it drives me to be even Finals, so it doesn’t just
learning, gaining confi- to see what the rest of the I am hoping for the best”. better at the Finals in add the excitement but it
dence, shaping as a person world has to showcase”. Stavanger”. also makes me proud to
and as a professional, so represent my country at
I embrace each and every the World Finals”.
moment of it”.

CHALLENGE
POWERED
MARCEL SUMARGA
Age 23
CHRISTINE BAUMANN
Age 23
BY YOUTHS
Indonesia   Germany The Hans Bueschkens Young Chefs
Challenge celebrates young talents.
“After an intensive cook “The Semi Finals was
out last year, I am aware my first international
of the pressure that will competition and for
be present at the World that reason very special
Finals. However, I tend to me! I look forward
to concentrate, work to Stavanger and the
hard and enjoy another opportunity to show
great experience ahead”. my skills at global scale,
make new contacts and
of course enjoy some lei-
sure time with my fellow
colleagues”.

WWW.WORLDCHEFS.ORG 23
WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT

TAKING OVER THE STAGE

RICK MOONEN ANITA CHENG MICHAEL QUINN BRYAN DODGE DONG ZHENXIANG

Rick Moonen is one of Anita Cheng, a Brand Michael Quinn was a Bryan Dodge is a full Chef Dong Zhenxiang
America’s top culinary Marketing professional Michelin star chef who time professional has done extensive
advocate for sustainable who has worked with was the head chef of a speaker, author, research about the
seafood. A native international Fortune five-star Ritz Hotel in business coach, and basic theory of Chinese
New Yorker, Moonen 500 brands, has won the London. Yet he became radio personality. cooking and is well
graduated first in his Asian PR award with a homeless drunk, drug He is the author of versed in Shandong,
class from the Culinary her rebranding work for addict. He survived four professional Cantonese, Sichuan,
Institute of America in Hong Kong. She became his struggle and now development audio Jiangsu and Western
1978. He has worked part of the culinary devotes his life to Ark programs, as well as a cuisine knowledge.
with some of the world’s world 10 years ago when Foundation, a charity co-author of the book,
iconic chefs and owns she was appointed the that brings awareness “Becoming the Obvious His classic, traditional
RM Seafood, r bar café project manager of the seminars about alcohol Choice”, which has sold and modern style of
and RX Boiler Room in Hong Kong Culinary and drugs. over 300,000 copies. cuisine has pioneered
Las Vegas. Classic Competition. “The Good Life Rules’ a new style of Chinese
@ the Congress: is already translated into cuisine.
He is on the board of From then on, she has Quinn will share his life 4 languages.
advisors for the French dedicated her time and story and the pitfalls of
Culinary Institute, effort to help build the the industry. @ the Congress: @ the Congress:
a member of the Hong Kong Culinary Bryan Dodge will inspire Dong Zhenxiang will
corporation for the National Team and you to reach your full share his pioneering
Culinary Institute of the Hong Kong Chefs potential with your style of Chinese cuisine,
America, a contributing Association. The family and career. which has inspired so
editor to Food & Wine Team has made giant many Chinese chefs
Magazine and is a steps towards World globally.
frequent guest chef at the Championship at Salon
James Beard House. Culinaire Mondial
2013 held at Basel,
@ the Congress: Switzerland and at the
A sustainable Seafood FHA Culinary Challenge
Cooking demo and held in Singapore.
host the Feed the Planet
roundtable discussion. @ the Congress:
How the Hong Kong
national culinary team
soared to championship
and how to live out
the mission of the
association.

24 WORLDCHEFS MAGAZINE
 WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT

The Worldchefs Congress 2014 brings you a few extraordinary professionals who will be
showcasing their skills and sharing their invaluable knowledge and experience. We are proud
to present you the following remarkable speakers who may change your life!

JULIAN CRIBB RICK TRAMONTO TRISTRAM STUART JOHN FOLSE ERIC FLEISHMAN

Julian’s career includes Rick Tramonto is a Tristram Stuart is Chef John Folse is Eric the Trainer (Eric
appointments such as multiple award-winning the winner of respected around the P. Fleishman) is a
newspaper and scientific chef, owner of several the international world as a famous Hollywood physique
editor, president of high-end restaurant environmental award Louisiana chef, expert with over 23 years
national professional companies, with a for his fight against restaurant owner, and experience in physical
bodies for agricultural history of television and food waste. His latest a leading authority transformation. He has
journalism and science eight cookbook titles. international prize- on Cajun and Creole worked with top actors,
communication. winning book, Waste: cuisine and culture. MMA fighters, and
His most recent Uncovering the Global His world famous musical performers.
He is also the principal autobiography book, Food Scandal, revealed restaurant, Lafitte’s His techniques are
of Julian Cribb & Scars of a Chef, was that Western countries Landing is recognized as regularly featured in
Associates, which released in March waste up to half of their one of the finest in New “Muscle and Fitness”
provides specialist 2011, where he shares food, and that tackling Orleans. Furthermore, magazine, where he sits
consultancy in the his journey about how this problem is one of The Chef John Folse on their advisory board,
communication of working in the kitchen the simplest ways of Culinary Institute and on Bodybuilding.com.
science, agriculture, saved his life reducing pressure on opened in October He is an ambassador
food, mining, energy the environment and on 1994 and is dedicated for “Celebrity Sweat”
and the environment. @the Congress: global food supplies. to the preservation of an organization which
He has received 32 Chef Tramonto will Louisiana’s rich culinary primarily focuses on
awards for journalism. share his journey from He also set up the and cultural heritage. motivating and inspiring
his underground life to Feeding the 5000 people to workout and
@ the Congress: working in a world of campaign, a flagship Chef John is the author be healthy. For the past 3
He will explore the topics limitless opportunities. event, where 5000 of few notable titles. He years Eric has been a part
raised in his famous He will also spend time members of the public has received numerous of the Gold’s Gym fitness
book, The Coming with the young chefs, are given a free lunch international culinary institute, where he serves
Famine , which explores and conduct a hands-on using only ingredients awards, including the as an expert and global
if we can sustain and feed cooking class. that otherwise would prestigious American spokesperson for the
humanity in the future. have been wasted. Culinary Federation’s organization.
order “National Chef of
@ the Congress: the Year”. @ the Congress:
Tristram Stuart will By balancing the diet,
present solutions to the @ the Congress: exercise and sleep in
food waste challenge. John Folse will be their own lives, chefs
sharing his knowledge become the agents for a
and passion on healthy and sustainable
Culinology, as well as planet. Join Eric the
brushing up skills on Trainer at his Gateway
Cajun Creole Cooking. to a Fit World demo.

WWW.WORLDCHEFS.ORG 25
WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT

TAKING OVER THE STAGE

FREDERIC BAU DILHAN FERNANDO JOSEPH VIOLA CHRISTOPHE JOANNA OCHNIAK

MARGUIN

Frederic Bau enjoys a Dilhan Fernando is Joseph Viola worked Christophe Marguin is Joanna Ochniak is
worldwide reputation the Director of the as a Chef Assistant at a worthy successor to the Chairman of the
as one of the most Dilmah School of Tea in Les Prés d’Eugénie a family of renowned Worldchefs Women
respected French pastry Colombo (Sri Lanka). (3 Michelin stars) and chefs in the Lyon region. Leadership Forum.
chefs today. Soon after His desire to share the as a Chef at Leon de In his restaurant in the She is on a mission to
being honored with pleasure in tea with a Lyon (2 Michelin stars). Dombes, near Lyon encourage more women
a prize for “The Best new generation of tea He has become a proud (France), he puts his chefs to join the Forum.
French Apprentice in drinkers saw the birth of holder of several own touches, revamping For this purpose, she
1983”, Frederic Bau was the t-Series, an entirely distinguished honors the local cuisine. He has visited Croatia,
offered a position at contemporary approach such as ”The Best French has cut his teeth in Austria, Italy, Hungary,
Fauchon, Paris, where he to a traditional beverage. Craftsman” and Master some of the highest Germany, Serbia,
encountered the talent Dilhan also manages Chef of France. He also ranked Michelin stars Romania, where she
and charisma of his the humanitarian and holds the role of the restaurants in France has appointed members
mentor Pierre Hermé. environmental outcomes President of Bouchons and beyond, and has and presented about
This led Frederic Bau on of Dilmah. These are his Lyonnais and Vice scored multiple awards the Forum’s potential.
a journey, from creating family’s commitment Président and Treasurer for his outstanding Joanna Ochniak is also
the Valrhona’s Ecole to implementing of the Association Toques culinary achievements. a member of the Polish
du Grand Chocolate, conservation, Blanches Lyonnaises. From 1991 till today he Chefs and Pastry Chefs
to holding a position environmental education Chef Joseph is the is a proud owner of the Association, President
of Valrhona’s creative and promoting owner of two authentic Restaurant Marguin, of the “Gastronomia na
manager. Frederic Bau sustainability, while Bouchons –Lyonnais which was founded in Obcasach” Foundation,
has developed a unique making a wide variety restaurants, Daniel & 1906 by Christophe’s and a special adviser and
concept of “measured of irresistible teas. Denise and Daniel & ancestors. Today, thanks organizer, often involved
indulgence”, a new vision Denise Saint-Jean. to the legacy created by in chefs professional
of pastry that is both @the Congress: Marguin’s family (four trainings and education.
healthy and tasty. How Dilmah continues to @ the Congress: generations of chefs),
work towards fulfilling the A true Lyonnaise feast the restaurant has @ the Congress:
@ the Congress: mission that the founder, brought by this chef become a hotel and International female
Bau’s perspective on Mr Merill Fernando duo, Joseph Viola and one of the flagships chefs delegates and role
‘Measured indulgence – has made – to always be Christophe Marguin, of gastronomy in the models will present
Exploring even further’. true to Ceylon tea. Find who will show off their Lyon region nowadays. their views on how the
Be prepared to rethink out how the Dilmah Tea culinary skills in a At the same time, entire culinary industry
your approach to pastry, family has continued their cooking demonstration, Chef Christophe has can be strengthened
and take the first step successful empire, and focused on “The Bresse been very active and through the partnership
to design the pastries their contributions to Poultry” and “Quenelle recognised in the and teamwork of both
of tomorrow! the sustainability of the of Pike with Nantua Sauce. consulting and restaurant men and women in the
environment. development businesses. profession.

26 WORLDCHEFS MAGAZINE
 WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT

CONGRESS
HIGHLIGHTS
Get inspired by various workshops
and hands-on cooking classes
during the Worldchefs Congress.

Aiming for culinary perfection?

The Norwegian National Culinary
MARK MCCARTHY CHRISTOPHER MILTOS KAROUBAS teammates Alexander Berg and
KOETKE
Eirik Thomsen will help you master
Mark McCarthy is Christopher Koetke Throughout his career, the Sous Vide technique by sharing
Business Development is Vice President of Miltos Karoubas, their tips and tricks!
Chef at Unilever Food the Kendall College President of the Hellenic
Solutions. Since joining School of Culinary Chefs Federation and A rising star, Even Ramsvik, whose
Unilever in 2010, Mark Arts in Chicago, Director Executive
restaurant Ylajali was awarded as
has developed and and Vice President Chef and Research and
launched the Culinary of culinary arts for Development Manager the best in Norway in 2013 and is
Development Centre Laureate International at VIVARTIA, Greece, acknowledged by the Michelin guide,
in Dublin and has been Universities. He has has held many executive will be there to share his experiences.
involved in a number of worked in some of the positions in different
high-profile campaigns, world’s finest kitchens segments of the culinary Throughout the Congress, you will have
including Great Carvery and pastry shops, in industry – catering,
of the Year, World Menu France, Switzerland, US. food operations and
an opportunity to try fresh-from-the-sea
Report Research and Not only is he a holder education. He has held Norwegian products and mouth-watering
Knorr Student Chef of of many prestigious the presidential position dishes prepared by some of the best
the Year. As a Dublin honours, Chef Koetke at “Chef ’s Club of Chefs from the Nordic region.
Institute of Technology is a well-known expert Greece” for the past 9
postgrad in Culinary on culinary matters years. He is a member
Network with fellow chefs who
Innovation and Food and is a sought after of the International
Product Development speaker at conferences Taste and Quality have come from around the world
and a diploma holder both nationally and Institute from Belgium at the trade show.
in Culinary Arts, internationally. and a certified judge
HR Management and for the Bocuse D’Or Lift your country’s flag high during the
Culinary Arts Catering @ the Congress: and a respected author. Parade of Nations, tag yourself on the
for Health, where he The two extraordinary
was awarded the David culinary professionals @ the Congress:
Worldchefs 2015 photo and remember
McCaughey trophy Mark and Christopher, “Great Kouzina” to say ”Skal” while making a toast with
for the best practical will take delegates on aims to promote Scandinavia’s favourite drink – Aquavit!
student on the course, a journey through a Greek gastronomy
Mark is currently sustainable living and abroad, while The Global Chefs Challenge World
studying for a MA in working plan, outlining maintaining the quality,
Finals promises lots of excitement.
Culinary Arts Manage- mutual commitments philosophy and essence
ment at University –waste reduction, of Greek dishes and Remember to cheer for your team!
College Birmingham. sustainable sourcing, food making it well-known
safety and healthy eating. overseas. Famous See you in Norway!
ancient Greek emperors
loved it for a reason!

WWW.WORLDCHEFS.ORG 27
WORLDCHEFS CONGRESS 2014 – HOW TO FEED THE PLANET

MOMENT OF CHANGE
During the Worldchefs Congress 2014, top distinguished personalities will get together to find an answer
and sustainable solutions on How to Feed the Planet in the Future. And of course– to make positive changes
that can be introduced globally! Rick Moonen, Chairman of ‘Feed the Planet’ shares what to expect.

BY RICK MOONEN – FEED THE PLANET CHAIRMAN

how that method of production affects the future health of the envi-
ronment. Then we need to set our true values and make changes to
support them on our daily menus, being especially mindful of food
waste, and with food industry’s buying power even think of moving
government to adopt policy that rewards environmental protection.
Furthermore, Culinary and Hospitality education programs must
implement sustainability courses in their curriculum and engage
students to get involved in scientifically, nutritional and economy
researches. Further from that, at the global authority, I see World-
chefs taking the responsibility and embarking on a mission to keep
on with sustainability trainings and promotion.

REINFORCING THE
FEED THE PLANET
HOW DID THE IDEA OF A ROUND
TABLE DISCUSSION COME ABOUT? Another expert on sustainability field to take the place
For the last 25 years, I have devoted my career to advocate for sus-
on the roundtable discussion is Iain MacGillivray, Special
tainable seafood. Ultimately, I want to help establish food security
Advisor to the President of the International Fund for
as we grow in population globally from 7 billion to 9 billion in the
Agricultural Development (IFAD), a specailized agency of
next 35 years. The reason is obvious - everyone on the planet
should have access to food and water that is healthy, safe and the United Nations (UN). As an agricultural economist
sufficient. This can only happen if the earth is healthy first. and agronomist by training, Iain is a strong supporter of
Our current approach to food production has basically been food-based approaches to micronutrient malnutrition and
“grow more, at any cost,” and that’s just not going to work anymore. of bridging the divide between agriculture, nutrition and
We need to think about radical improvements in resource efficiency, health. His astonishing career includes managerial, technical
changes in our diet, better biofuel strategies, and reducing waste and consultative work for private and public sectors around
throughout the global food system. One-third of the food farms the world, which in 2010 brought him the President’s Award
produce ends up discarded, spoiled or eaten by pests. Eliminating for Excellence for his work in developing Canada’s Food
waste in the path food takes from farm to mouth could boost food Security Strategy. The How the Feed the Planet roundtable
available for consumption another 50 percent. will also include Elisabeth Aspaker - the Norwegian Minister
of Fisheries, Tristram Stuart - internationally renowned
WHAT IS THE CHEFS’ ROLE?
environmentalist, Julian Cribb – Australia’s science
Before there is a new kind of agriculture invented, which would
communicator and author, together with the Worldchefs
blend the best ideas of commercial agriculture with the best ideas
of organic farming and local food systems, us chefs have to educate President Gissur Gudmundsson.
ourselves to fully understand how the food is being produced and

28 WORLDCHEFS MAGAZINE
 WORLDCHEFS CONGRESS 2014 – HOW TO FEED THE PLANET

INSPIRE AND BE INSPIRED

Be prepared for the Worldchefs Congress in Stavanger; it is not just a Congress, it is THE Feed the Planet
Congress, where the Chefs will be taking the stage!

BY LARS CHARAS – FEED THE PLANET PROJECT MANAGER

The Worldchefs Feed the Planet project is all about sustainability The genuine idea has been developed. However, by experiment-
and health with a central question: How to feed the further grow- ing, exchanging knowledge and experience YOU have to help us to
ing world population with limited resources? By preparing food and realize it! This being an ethical and societal duty of each and every
operating in the most difficult place in the food chain - the kitchen, one of us, the Feed the Planet team invites you Chefs to take part in
Chefs can play a major role in catalysing changes, while making sure this vital mission, spread the word and become the leaders towards
the present and future generations have access to sufficient, healthy, sustainable today and better tomorrow!
tasteful and diverse food.
Remember, it is not the Worldchefs who creates a change, but the
BE A CHANGE AGENT! Chefs around the world!
Moreover, you might get inspired after a mighty brainstorm during
the Feed the Planet Task Force workshop, scheduled for July 2
at the Congress venue. The workshop will gather several Feed the
Planet Ambassadors, Worldchefs member association delegates,
who will speak about potential changes and sustainable practices
to be introduced at global level in the industry. Remember, Chefs
hold a a great power!

HOW CAN WE SUSTAINABLY FEED 9 BILLION PEOPLE BY 2050?

THREE NEEDS MUST BE MET AT THE SAME TIME.
CLOSING SUPPORTING REDUCING
THE FOOD GAP ECONOMIC DEVELOPMENT ENVIRONMENTAL IMPACT

WWW.WORLDCHEFS.ORG 29
WORLDCHEFS CONGRESS 2014 – YOUNG CHEFS

BRINGING THE
YOUTHS TOGETHER
Andy Cuthbert, the Young Chefs Development Chairman, gives us the scoop on the activities happening at
the Worldchefs Congress. Specially for the Young Chefs!

BY ANDY CUTHBERT – YOUNG CHEFS DEVELOPMENT CHAIRMAN

It has been twelve years since the Bill Gallagher Young Chefs Forum EXPAND YOUR HORIZONS
was established. From its first gathering at the Kyoto Congress, it During the Forum, Young chefs will have dedicated speakers present
has grown over the years to form an integral part of the Worldchefs to them. They will hear from Presidents from the Young Chefs Clubs
Congress and is dedicated to young chefs attending the Congress. around the world speak about how to set up and run a successful
Young chefs Club. Moreover, a fun hands-on session “The Trust
During the Forum in Norway, the Worldchefs Young Chefs Challenge” with America’s top Chef Rick Tramonto awaits four lucky
Development team and the Worldchefs Young chefs Ambassadors Young chefs, who will come onstage in front of the main Congress
will welcome Young chefs from all corners of the globe to interact body. Additionally, Young chefs judges will have an exclusive
and network and form friendships for life. An important part of the opportunity to have an inside tour of the Global Chefs Challenge
Forum is the opportunity to meet peers from all over the world and competition final cook-offs.
form strong bonds with fellow chefs.  
ENRICH YOUR MIND
TASTE NORWAY What’s more, we have thought of the fun part too! All delegates will
This year the programme is packed with hands-on cooking classes with be attending all the social activities during and after the Congress
Nordic chefs, serving lunches for 8,000 guests; trips to beautiful fiords and I am sure we will find some special places to visit in the late
of Norway, the first-hand visits to Sterling Halibut farms and Figgio hours. Finally, Young chefs of the World, come to Norway from July
chinaware factory. Another key learning activity meant for young chefs 2nd to 5th 2014 and experience a once in a life-time event, at the Bill
is wine, aquavit and food tasting and training to ensure the young chefs Gallagher Young Chefs Forum.
get a broad learning from the Forum. This is just a glance of what the
Bill Gallagher Young Chefs Forum delegates can expect out of their four My team and myself look forward to welcoming you to for a great
days, which we promise to be the experience of a lifetime! time, the Young Chefs’ way!

30 WORLDCHEFS MAGAZINE
 SUCCESS

DEDICATION

PASSION

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WORLDCHEFS – CONTINENTAL DIRECTORS ELECTIONS

THE NEXT LEADERS

Meet the shortlisted professionals, who are top in their fields and the candidates for the final round of the
Continental Director (CD) election for Worldchefs.

THOMAS GUGLER MURRAY DICK RICK STEPHEN MARGARITA VIN CLAUDIO FERRER
SAUDI ARABIA NEW ZEALAND SINGAPORE MEXICO USA
Candidate for Candidate for Candidate for Candidate for Candidate for
Africa/Middle East Pacific Region Asia Americas Americas

Since 2012 Thomas Murray Dick is a man Dr Rick Stephen is a chef Margarita Vin has an Claudio Ferrer, Certi-
Gugler has been a of multiple talents. He who has scored multiple impressive professional fied Executive Chef and
Worldchefs Continental has worked for Air awards, Chef and biography - Chemistry Culinary Educator has
Director for Africa and New Zealand, launched internationally-respected graduate, holder of Le years of experience. He
Middle East, doubling his personal business, judge. The coordinator Cordon Bleu diploma, has also taught and men-
the number of member worked in a stadium of Worldchefs Global HACCP Trainer and tored students across the
countries during his complex and also Competitions, Rick International Food Americas. He has been
term. He is also a Board Maritime Museum. Stephen keeps on raising Manager. Chef Vin given many awards, done
member of World Chefs the bar each time. Today, holds many honorary TV appearances and
Without Borders, Saudi He also holds many he is Executive Chef for memberships worldwide, more. He has been closely
Arabian Chefs Associa- prestigious awards and Singapore Airport Ter- is a Certified Chef de involved with the work of
tion and also a national currently sits on the minal Services (SATS) Cuisine by the French Worldchefs and American
coach with 178 awards Worldchefs Honorary Caterin. This native Academy, Instructor Chef Federation.
under his belt. Born and Lifetime Members Com- Australian is always at Chef and Executive
raised in Germany, Chef mittee. He is an active the forefront to develop Chef by Pan America. “Having traveled
Gugler worked his way member for Worldchefs and improve different throughout the North
to the role of F&B director projects such as: the operations and projects. “The situation in and South America for
of a 7-star hospital, the Worldchefs Congress, America is very unique the past 8 years, I’ve had
AlMashfa in Jeddah, Hans Bueschkens Global “A CD needs to be well as it is divided in four the fortune of experi-
Saudi Arabia. Young Chefs Challenge, informed, share his/ areas: North, South and encing and working
culinary workshops and her knowledge, improve Central America and with different cultures.
“A CD needs to enable judging. education, support the the Caribbean region. Every country is not
the growth of the region, youth, pass on advice Unifying different areas, only hungry for food,
provide education and “The Continental Director or seek for an answer. but still insisting on their but also for knowledge.
support local chef must give the region a 19 countries are members uniqueness, advocating This is exactly what my
associations. Likewise, a voice on a world stage. of Worldchefs in Asia. better communication, focus as a CD would be –
CD needs to be involved My objective is to visit providing mutual sup- providing education and
in global trainings, to each, encourage the port and motivating the training.”
raise awareness about development of our constant improvement
sustainable food and be profession and an of our profession is what
relevant.” overall improvement I see is the role of a CD.”
through communication,
technology, training and
friendship.”

32 WORLDCHEFS MAGAZINE
 WORLDCHEFS – CONTINENTAL DIRECTORS ELECTIONS

DRAGAN UNIC MIROSLAV KUBEC DOMENICO MAGGI ZORAN

SWEDEN CZECH REPUBLIC ITALY STANISAVLJEVIC
Candidate for Candidate for Candidate for CROATIA
Europe North Europe Central Europe South Candidate for
Europe South

Dragan Unic is famous Chef Miroslav started With forty years of expe- Zoran Stanisavljevic
for his straightforward his career in InterCon- rience, Chef Domenico is a lecturer at two
style of cooking. Chef tinental hotel in Prague, Maggi has many globally prominent culinary and
Unic is a board member Czech Republic. He acknowledged achieve- hospitality academies,
of the Swedish Chefs was elected as a Board ments. Chef Domenico author of two books and
Association, including member of Czech As- is a respected member of numerous professional
the national culinary sociation of Chefs and the Federation of Italian publications and holder
senior and junior teams, Pastry Chefs (AKC), and Chefs (FIC), Ambas- of many national and
and an active partner then AKC President. He sador of Apulian and international awards.
in the Skåne Culinary has also taken the role of Italian Cooking and He is also Vice President
Team. Not only is he an Captain at several pres- internationally recog- of the Croatian Culinary
honorary member of tigious culinary competi- nised promoter of Italian Federation and President
several associations and tions around the world. cuisine. Since 2008, of the county’s Associa-
an international judge, He is an international Domenico Maggi has tion of Chefs in Umag,
Dragan Unic is also a judge, lecturer, World- been a Board member Croatia.
certified Sommelier, chefs Honorary member, of Worldchefs Culinary
specialising in food and holder of St. Laurence Competitions Commit- “The key role of a CD is
wine pairing. Cross and the most tee, responsible for the to link all members and
recent Worldchefs CD Southern Europe. He has to be a leading mediator,
“Born in Serbia and for Central Europe. won awards interna- communicator, and final-
raised in Sweden, I have tionally, and Domenico ly a spokesman on behalf
travelled around the “The CD must be Maggi also works as a ca- of the global institution
world. It has taught prepared to devote all tering consultant and is a and the big umbrella such
me a precious lesson – the necessary time to cook book contributor. as Worldchefs.”
networking, personal develop new projects
contact and understand- and enforce existing “The mission of a CD for
ing mutual differences ones. Vision, openmind- Europe South should be
is of major importance.” ness, mentorship and to promote the distinc-
multicultural approach tiveness of the products
are essential for becom- and culinary traditions
ing a successful CD.” of each nation, sustain-
able cuisine that empha-
sises local agricultural
production.”

WWW.WORLDCHEFS.ORG 33
WORLDCHEFS – YOUNG CHEFS CORNER

SINGAPORE
JUNIOR CHEFS CLUB
CELEBRATES 10 GOOD YEARS!
Jasper Jek, Young Chef Ambassador for Asia reflects on a decade of memories.

BY JASPER JEK – SINGAPORE

its first members from two institutions: Temasek Polytechnic and

SHATEC. It was a privilege to be on the pioneer committee and I
vividly remember our first meeting at Temasek, where we discussed
and outlined its mission, vision and established the committee.
Little did we think of what SJCC would be like a decade on, or what
would its relationship to the Worldchefs community be like. At the
WACS Asia-Pacific Forum in Seoul that year, Chef Jasmine officially
announced the club, making it the first young chefs club in the world
to be registered with Worldchefs. Since its formation, it has been
a catalyst for the growth of many other young chefs clubs in the
region, and a model for the Worldchefs Young Chefs Development
Team to use for countries who wish to start one.

HUMBLE BEGINNINGS...
SJCC had a lot of support from SCA. Not only were its members
allowed to join activities organised by SJCC but they were also
welcomed to join in all activities organised by SCA, without additional
fees. They were entitled to the full benefits of SCA, such as receiving
copies of Cuisine and Wine Asia Magazine, annual Gala Dinner,
Chinese New Year Dinner, and other educational and social activities.

In the first year, the club organised simple activities such as an

educational night tour to the wholesale market, tour of SATS In-
flight Catering, Fassler Gourmet, which specialises in manufacturing
smoked salmon and a class on Cheese and Wine.
I love Singapore Junior Chefs Club (SJCC)! How could I not? Having
spent 10 years with the club since its initiation in 2004 and being its OVER THE YEARS
President for five years, there’s definitely much attachment to it. I feel As the years progressed, so did SJCC, with the guidance of Jasmine
like a grandparent looking out for the club these days. Ng who was its Chairperson from 2004-2008. She was succeeded
by Eileen Phua and thereafter Ignatius Leong, all of whom gave me
SJCC was formed in May 2004. Chef Otto Weibel advised the much more support than I ever asked for when I was President of the
Singapore Chefs’ Association (SCA) to have a club for the young club (2006-2011), and currently helmed by Elvin Chew.
Chefs. A club which would allow the young chefs to feel belonged,
where they could mingle amongst themselves without feeling the It went on to organising more complex activities, such as overseas
pressure of being around someone senior. This club would present educational trips, attended annual Worldchefs Asia Presidents
chances for the juniors to meet the seniors and experienced chefs. Forums and biennial Worldchefs Congresses, held its own
It would be where they will be inspired and nurtured to become the recruitment drives, competitions, Townhalls, masterclasses by
next generation of leading Chefs. Chef Jasmine Ng, Eileen Phua and established Chefs, gourmet Chefs’ Tables, ran fundraising drives for
Matthew Yim took on this calling to help establish the club with charitable causes, conducted cooking classes for charities, created

34 WORLDCHEFS MAGAZINE
 WORLDCHEFS – YOUNG CHEFS CORNER

its competitions training arm to groom young chefs in competitions

and the list goes on. It has also expanded its membership to having
students from seven culinary institutions.

GROOMING ITS COMMITTEE

The Chairperson and Advisors (made up of culinary instructors
from various institutions) would always be there to give a hand, to
listen to our ideas and give suggestions. These helped us to realise
our plans and make them even better. We were given the freedom
to be creative, but they also showed us that we had to realistic.
They created an environment where it was all right as Young Chefs
to make mistakes, as long as we learned from our mistakes. They
supported us when we fell.

I remembered one of the many things they taught us was Attention

to Details. There were instances where Chef Jasmine and Eileen
had me re-do posters again and again till they perfect. Logos with
equal spacing in between, words aligned correctly, words free from
grammatical errors etc. We have since passed down these good
practices to newer committee members.

ITS MEMBERS
It was SJCC’s plan right from the beginning to be member-centric. Its
vision and mission thoroughly puts its members behind the things it
does. It has seen thousands of members go through the club over the
decade, of which a proportion continues to join the parent association,
SCA, after their membership in SJCC expires. Many of its members
have also grown to become strong leaders in the industry.

“To be a club that nurtures future talents in the food and

beverage field reputed for our character, excellent culinary skills
and the thirst for continuous improvement.” – SJCC Vision

CELEBRATING ITS 10TH ANNIVERSARY

Being in its 10th year, it calls for a party! Yes, a celebration. A
celebration of all the beautiful things that have happened. A
celebration for the hard work put in by its committee (past and
present) for running the club efficiently. A celebration for the
unwavering support it has from Chefs and Friends that have believed
in it and contributed (time, effort, advice, sponsorship) to it. Most
importantly a celebration for its cheerful enthusiastic members;
whom because of them, gives meaning to SJCC.
A series of fun and enriching activities have been planned for by
President Elvin Chew and his committee. Highlights include a
commemorative cookbook, a cookbook launch party, an anniversary
dinner, organising a local Young Chefs competition, joining SCA in
its 30th anniversary celebrations and also an activity named Running
Chef (inspired by the popular korean Running Man TV game show
and adding lots of elements of food and cooking to it).

MOVING FORWARD
Who knows what SJCC would be like in another 10 years from now?

To SJCC, my best wishes and words are: Continue to do the good

job of leading the young minds in the right direction, in skills,
knowledge and attitude. Never forget your past and continuously
strive to improve and build on your future. Congratulations and

Happy 10th Anniversary!

WWW.WORLDCHEFS.ORG 35
WORLDCHEFS – COMPETITIONS

ASIA PASTRY CUP

Celebrating the fifth time this biennial competition is taking place, the Asia Pastry Cup
presents exciting additions.

The Asia Pastry Cup has been the definitive competition for pastry
chefs, since its inception. With each edition growing from strength
to strength, pastry teams from around Asia gathered to pit their skills
against each other.

After days of intensive competition, Team Malaysia emerged the

winner of the Asian Pastry Cup 2014, Asia’s leading pastry competition
for professional chefs. In addition to earning the prestigious honour,
the team will go on to represent Asia at the World Pastry Cup 2015.
Led by Chef Chiam Ko Seen, team Malaysia worked together to create
4 show stopping masterpieces in a span of 8 gruelling hours.

Teams Singapore and Australia who were placed 2nd and 3rd
respectively will also join Team Malaysia at the World Pastry Cup
next year. As Singapore is one of the world countries automatically
preselected for the World Pastry Cup, for the first time two
additional teams - Philippines and China - have earned the ‘Lyon
Passport’ entitling them to go as well.

The competition had 8 teams from countries including Australia, China

and Philippines competing on the 9th and 10th of April. Each team had
to put forth a chocolate showpiece, a sugar showpiece, 20 plated desserts
and 2 classic chocolate cake desserts in front of a live audience.

The result was a host of stunning sweets that were presented to the
judging panel headed by World Pastry Cup President-Founder Mr
Gabriel Paillasson and Frédéric Bau, International President of the
Jury. “I’m constantly impressed by the growing talent in Asia. The
teams definitely raised the bar once again this year. Team Malaysia
was crowned winner because they displayed exceptional skill,
technique, creativity and a level of organization that was unsurpassed
by their competitors. Their creations also delivered on flavour and
embodied all the elements of great desserts,” says Mr Paillasson.

A new celebrity chef panel consisting of Chef Andre Chiang of

Restaurant Andre, Chef Ryan Clift of Tippling Club and Chef Bruno
Menard who helmed a three Michelin-star restaurant in Tokyo
offered a fresh perspective on pastry making. Their candid and
informative commentary during the competition was representative
of their own unique modern and traditional cooking styles. The top
3 teams of this year’s APC were also awarded financial prizes for the
very first time. These funds will be used to further assist the teams
in their preparation for the upcoming World Pastry Cup.

Visit www.asianpastrycup.com or look up Asian Pastry Cup on

Facebook for more info.

36 WORLDCHEFS MAGAZINE
5 REASONS
Why Should You Apply for the
WORLDCHEFS Global Culinary
Certification Programme!

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OF SKILLS AND INDUSTRY EXPERIENCE
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experience and international expertise.

1 STAND OUT FROM THE CROWD

This is the only global certification in the world, which allows applicants to place themselves
at the forefront of the culinary industry.

2
INTERNATIONAL EMPLOYABILITY
Successful candidates have the opportunity to seek employment anywhere in the world and
demonstrate their skills, proven experience and develop their international expertise.

3
PROFESSIONAL CAREER ADVANCEMENT
With 9 professional levels available, the program is designed to support your continuous
professional development, thus reflecting the complete career path within the industry.

4
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Cooks, chefs, culinary educators can apply online anywhere and any time.

5 GLOBAL NETWORKING
Share your experience and passion for food with millions of chefs around the world who
are committed to raising standards within the industry.

More information on www.worldchefs.org/certification or www.facebook.com/wacsworldchefs

 COUNTRY FOCUS – NORDIC COUNTRIES

NORDIC CONFUSION
Who lives in Scandinavia, and which countries
belong to the Nordics? Are the two synonymous?

While Scandinavia is the traditional term for the neighbouring kingdoms of Denmark, Sweden and Norway, the
Nordics reach beyond Scandinavia: from the enormous island of Greenland in the north, to Iceland, the Faroe
Islands, and the republic of Finland in the east, which is situated between Sweden and Russia. The Sami People,
indigenous people of the north of Norway, Sweden, and Finland, live in Sámi land or Lapland.

Speaking about languages, the Greenlanders, the Faeroes, and the Icelandic speak and/or understand Danish.
The Sami people are often bilingual, while the Fins on the other hand belong to the Finnish-Uralic language group.
Thus, for the greater good, communication between some of these Nordic countries, can often be in English.

The Nordic countries also differ in their political views, associates, and in their choice of the government.
The Scandinavians: Norway, Sweden and Denmark, stick to their kingdoms. Sweden is strictly neutral when it
comes to defence, whilst Denmark, Norway and Iceland are NATO members; while the last two are also part of the
trade union EEA. Sweden, Denmark and Finland are all EU members, but with different affiliation. Sweden and
Denmark are not in the internal market, and have kept their own currency – the Krone, whilst the republic of Finland
have joined in and is the only nation in the Nordics that have replaced their currency, the Mark, with the Euro.

38 WORLDCHEFS MAGAZINE
Trondheim – Norway

WWW.WORLDCHEFS.ORG 39
COUNTRY FOCUS – NORDIC COUNTRIES

WELCOME TO STAVANGER
Only 5.1 million people live in the elongated country of Norway, most of whom are great patriots. They live
in a land with a plethora of valuable resources, a long and inspiring history, extraordinary scenery, natural
phenomena and wild life and with a strong culinary commitment that has become a national political agenda.
One thing all Norwegians have in common is beautiful natural surroundings and an urge for freedom. Luckily
for Worldchefs Congress participants, one of the top two go-to places is the city of Stavanger, where this
long-awaited event is about to happen!

BY BORGHILD FISKÅ – NORWAY

The city of Stavanger is a true gate to the Norwegian fjords, located

at the most southern part of the west coast. It was in the 19th century
when the herring paid its way for the maritime industry. Moreover,
the can industry was the cornerstone until the 1960s thanks to
the small herring, sprat, from the fjords further afield, while oil
was discovered in 1969 on the seabed outside Stavanger, which has
remained Norway oil’s capital ever since.

Stavanger’s surrounding area with three smaller connected counties

is Norway’s third largest city with approximately 240,000 inhabitants.
The city lies on the northern tip of the agricultural flat land of Jæren.
It is a portal to the islands of Ryfylke, Boknafjord and Lysefjord;
and not to mention the mountain formation - Preacher’s Pulpit.
In the fjords people traditionally fish for cod, pollock, mackerel
and herring, while around the islands many focuse on cod and
halibut farming.

WORLDCHEFS CONGRESS SPECIAL

During the Worldchefs Congress in July you’ll have a choice of
evening excursions, and remember, the daylight lasts almost until
midnight! Take a boat from Vågen, in the city centre, to Hjelmeland
in Ryfylke, the county famous for its Sterling halibut. This will be
a trip on the fjords with an exclusive meal, right by the fish farms.
Another excursion will take you to the flat agricultural landscape
and beaches of Jæren, also known as Norway’s garden. You’ll visit
a tomato green house, where a hundred metre long table will be laid
to give you a good green experience.

No trip to Norway is complete without the Harding fiddle (a

violin peculiar to Norway) and national costumes. The hosts have
taken care of it as well! When you arrive by boat to the entrance of
Lysefjord, a local Norwegian folk troop will welcome you with music
and dance, dressed in national costumes, calling for a true BBQ feast.

Last but definitely not least, feel free to experiment with luscious
foods all around Stavanger. Its ideal location next to the ocean rich
in seafood, many extraordinary chefs who made sure to provide their
restaurants with top quality goods, all in collaboration with local
suppliers and manufacturers, will surely fulfil all your senses and
make you come back at least one more time!

40 WORLDCHEFS MAGAZINE
 Serving the
Krister Dahl, Olympic Champion 1996, 2000, 2004, 2012

gastronomy
trade since
1943
Segers has been involved with
Nordic restaurant kitchens
for nearly seven decades.

While we have seen the new

Nordic cuisine reach the very
pinnacle globally, we have also
succeeded in our commitment
to quality. With our own manu-
facturing staffed with our own
personnel, we have full control
from the first stitch to the
finished garment.

A must if we want to remain

serving the gastronomy trade
at the highest level.

www.segers.se

Segers is a proud provider of chefsjackets to

WORLDCHEFS Congress in Stavanger Norway 2014
COUNTRY FOCUS – NORDIC COUNTRIES

NEW NORDIC WAVE

Some say, “This Nordic awakening is a paradox”; while other state: “Scandinavian food culture is ancient, and
the restaurant culture is a new trend”. One is sure, few eateries in Norway have adhered to the Nordic
manifesto, but many of the values are still ingrained; the region’s own produce and traditions, interlaced with
innovation and creativity create breathtaking harmony of unique taste.

BY BORGHILD FISKÅ – NORWAY

When it comes to Nordic gastronomy we support them wholeheartedly for the best tired of being force-fed with Nordic terms
centers, Sweden’s capital Stockholm is chance of winning in the next round. I’d like and conditions”, added Meyer.
certainly New York of the Nordics, trendy to think this is typically Norwegian”, com-
and bustling with life and innovation. Be- mented Stiansen. His fellow partner René Redzepi seems to
sides Copenhagen and other Danish cities,   share his opinion, and has never thought the
this is where all new trends and directions NO TREND LASTS FOREVER philosophy should infuse everyone and every-
come from. By contrast, Oslo and the other As sure as we are that a new trend will come thing and all new projects in his hometown:
Norwegian food towns, like Stavanger and along, we also know that it has a time limit; like
Trondheim, are more traditional and classic. the Nordic kitchen exposing the avant-garde lab “For me the term New Nordic Kitchen is
kitchens a decade ago, or the latest attempt to dead. I’ve never liked it as it strips the re-
Another characteristic of the Norwegian leave the limited labeling and Dogma behind. gional chefs of their identity, and puts them
culinary stage is admirable and professional A far as for the Nordics, it looks like the time under one umbrella. That’s not right. Many
collaboration among chefs. Bent Stiansen, has come for a new gastronomical wave! excellent chefs in the Nordics hate that
Norway’s first Bocuse d´Or winner in 1993 label”, commented Redzepi to the paper.
and owner of the Michelin star restaurant “We had no plans to create the best restau-  
Statholdergaarden in Oslo, believes that rant in the world, but we wanted to prove However, Noma and the Manifesto added
chefs’ mutual solidarity , and challenges that nothing could stop us in creating the room for many new and ingenious chefs and
they face together are the reason why these world’s tastiest foods from our local pro- strengthened the Danish capital’s culinary
Norwegiansand the Norwegian Culinary duce. Noma got a lot of attention and now scene and most of Noma’s visionaries agree on
team have won a surprising number of inter- it needs to be neutralized, so the general one thing - the time has come for the Nordics
national competitions, Culinary Olympics, population of the Nordics can take owner- to meet the world with open eyes. “Knowing
and the Bocuse d’Or. ship”, stated Claus Meyer, the Nordic kitchen where we come from, who we are and what we
commander and founder of Noma restau- have to offer, we can allow ourselves to lift our
“We compete against each other intensely rant. “The Nordic kitchen stands out for gaze from the furrow and have a bit of curry,
during qualifying and national competi- its philosophy on produce, but the market or a slice of foie gras, without losing ourselves
tions, but as soon as a winner is crowned, seems to be full, and the chefs at home are in the process”, concluded Claus.

42 WORLDCHEFS MAGAZINE
 COUNTRY FOCUS – NORDIC COUNTRIES

THE NOMA STORY

After evaluating global food trends in 2004, Danish advo- dinavian neighbors Norway and Sweden. He returned with sup-
cate Claus Meyer decided it was about time to come up with ply contracts for the Vikings’ dairy products; Icelandic skyr, whey,
moss, spruce shoots, juniper berries, swede, Norwegian seafood and
a culinary development more in tune with nature, society,
Swedish wild produce. Redzepi also attempted deep-frying the old
and the values he himself and people of the north could re- fashioned way, by packing the food in hay.
late to. That is how the story of a famous, two times awarded
as the World’s Best restaurant Noma in Copenhagen began. The signature dishes created on this basis, by this innovative food
artist, became rustic classics. The break from the geometric and
In partnership with head chef René Redzepi, Claus Meyer had a downtrodden traditional plate image was visible to all.
strong vision - clean and fresh produce presented with simplicity  
and ethics, which were at the base of our society. In practice this The rules were pretty rigorous when Noma became the showcase for
meant a commitment towards seasonal and local foods, as well as Nordic foods. The top chefs could easily make exquisite food without
tasty products, which wouldn’t go against our modern knowledge foie gras and strawberries in the middle of winter, but restricting the
of health and welfare. sourcing of produce to a certain distance of the kitchen was like wear-
ing a straitjacket. Over time, and now without Meyer who had been
According to the ambitious Redzepi “It is not about a revolution, but bought out of the restaurant, Redzepi realized that the rules had to be
an authentic kitchen”. Returning to the real world was his culinary softened. Within a few years Redzepi, as a person and a creator of an
project; using food as a source for balance and harmony in your international format, has featured on the front of Time Magazine twice
existence, and rediscovering and refining the forgotten. Furthermore, and has been admired as one of the world’s most important innovators
Redzepi travelled around the regions, from Denmark to Greenland, and highly respected mentor among many trainees, who have had the
Iceland, Faeroe Islands, Lapland and Finland, as well as the Scan- opportunity to share the kitchen roof with Redzepi.

WWW.WORLDCHEFS.ORG 43
COUNTRY FOCUS – NORDIC COUNTRIES

NEW NORDIC FOOD

IS GOOD FOR YOU
Even though defining the Nordic diet may seem difficult, there are a few values for which its influences
strongly expand on the global culinary stage.

BY EINAR RISVIK – NORWAY

One of the great values of the Nordic diet is undoubtedly whole-

someness, while the other is diversity. Thus, in Finland rye bread is
a major dietary component, and in Norway and Iceland fish plays a
greater role. Additionally, Nordic countries are very health aware
and eager to put all its efforts in advocating the proper nutrition.
Moreover, Sweden is one of the rare countries in the world where
the obesity epidemic is now tapering off (looking at young males).
It is also the country with the best public control on what is provided
for school children, introducing a positive food culture, where good
food is the core of the message.

Another important aspect of the Nordic cuisine is continuity, in

terms of food composition and diet habits. Moreover, FAO has a
database for food availability, which shows that the way of how food
is composed has stayed at the same in the Nordic region since 1960
(data from a presentation by Josef Schmidhuber FAO).

From a nutritional point of view, Nordic diet today is among the best
ones in the world. Still, the challenge lies in the need for an increase
NEW NORDIC
of fiber, more vegetables, no increase in red meat, still more fish and a KITCHEN
lower caloric intake per day of fast carbohydrates. From a gastronomic
point of view this is a fantastic starting point because the New Nordic MANIFESTO
Food Kitchen Manifesto promotes exactly this shift in the diet and
creativity in the high-end restaurants. Therefore, gastronomy and the It has been ten years already since the “New Nordic Food
societal needs meet in New Nordic Diet - to increase the use of fish, Kitchen Manifesto” was written. This project was realized
coarse grains and greens, especially vegetables, seasoning, to shift away thanks to many great chefs such as: Rene Redzepi, Claus
from fast carbohydrates and to improve composition of fat. Meyer, Mathias Dahlgren and others, who made a great
difference in the development of Nordic food culture.
Bearing this in mind, there is definitely a new take on behavioral The Manifesto encounters some of the main aspects related
changes to be found in New Nordic Food, with equal emphasis on
to food: purity, quality, freshness, simplicity and ethics; its
the taste and creativity. This is something one wants to be a part of,
seasonal orientation, proper usage of modern knowledge,
not something you are obliged to do in order to fulfill nutritional
requirements. animal welfare, as well as the preservation of the tradition
on one hand, and potentiation of the variety on the
other. It all started with a major goal – to join forces with
everyone form the food chain, social authority institutions,
researchers, scientists and others and build up a strong
strategy, a sort of a by-law, to promote the quality, pureness,
Dr Agric Einar Risvik is a Senior Scientist at Nofima and visiting Professor at pride and absolute excellence of the Nordic food culture.
University of Stavanger, Norway

44 WORLDCHEFS MAGAZINE
Changing tables

Figgjo’s products are designed

to accompany one another.
Create your own unique solution
depending on the desired function
and expression you aim for.
By adding new products you create new
experiences on the table – Changing tables.

www.figgjo.com
The Spirit of Sterling White Halibut

Sterling White Halibut pioneered farming of halibut and are today the worlds largest
producer. We provide farmed halibut from the cold, crystal clear Norwegian fjords, for
use in both classic and modern restaurant kitchens.
Sterling White Halibut is in charge through the entire value chain from brood­
stock to the final customer. In addition our popular Sterling Academy gives the neces­
sary education and support the professional kitchen needs.
The Sterling White Halibut brand is your guarantee of safe, pristine, first class
fish, and is found on the menus of many of the best chefs in the world.

46 WORLDCHEFS MAGAZINE

The Spirit The Fish The Chef The Presentation The Academy The Company sterlingwhitehalibut.com
IN&OUT
OF THE KITCHEN
PAGE PAGE PAGE PAGE

38 38 40 42
In&out of the In&out of the Are you The Tea
kitchen news kitchen news ready? Master
Hot Culinary Scottish Michelin Dilmah Interview with
trends forecast star chef Real High Tea Merrill J. Fernando,
for 2014 Tom Kitchin Challenge founder
cooks in Dubai of Dilmah

WWW.WORLDCHEFS.ORG 47
IN&OUT OF THE KITCHEN – NEWS

NOMA
VERSION 2.0
Tokyo was abuzz when
Rene Redzepi, world-
renowned Chef and
restaurateur of Noma
fame announced
he was temporarily
moving his restaurant
“Noma” to Japan for
two months in 2015.
Although, the details
on the “temporary
relocation” won’t be HOT CULINARY
released until June this
year, an online post
FORECAST
indicates there will be
SCOTTISH MICHELIN
We may be halfway through 2014 , but it’s
an exciting challenge
still interesting to know what trends are
for the kitchen brigade
STAR CHEF TOM KITCHIN ahead. Instead of just
in store for 2014! The National Restaurant
Association’s annual “What’s Hot culinary
COOKS IN DUBAI taking Noma’s menu
and jetting off to a
forecast” predicts menu trends for the
year ahead by surveying nearly 1,300
new setting, there will professional chefs – members of the
During Gulfood in Dubai, Scottish Development International be completely new American Culinary Federation (ACF).
(SDI), the international arm of the Scottish Government, hosted ingredients introduced.
an evening reception on 24 February at the Dhow and Anchor, The top restaurant menus trends focus
Jumeirah Beach Hotel’s fashionable British Restaurant and bar. Tom on local sourcing, environmental
Kitchin, one of Scotland’s world renowned Michelin star chefs, used sustainability and nutrition - children’s
fresh Scottish ingredients to cook some of his best dishes for local nutrition in particular. These trends have
executive chefs and guests from the retail and food service sectors been gaining momentum for several
across the Middle East. This event was the perfect opportunity to years, indicating that these wider themes
shout about Scotland’s fantastic produce to the Middle East market influence the national culinary scene,
and to engage with top local chefs. and hopefully engaging the entire world.

IN&OUT OF THE KITCHEN

HUG TARTELETTES
FOR EVERY OCCASION
CHANGES THE TASTE
Swiss company HUG, well known for its tradition and
quality, has recently launched an innovative pallet of
products - a lavishing range of savory, sweet and all-round
application HUG Tartelletes. Cold or reheated, the mouth-
watering HUG Tartelletes will harmoniously suit to every
occasion: various aperitifs, finger-food buffets, dessert
buffets, dessert dishes or banquets.

48 WORLDCHEFS MAGAZINE
 22-26.11.2014
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IN&OUT OF THE KITCHEN – THE DILMAH REAL HIGH TEA CHALLENGE

ARE YOU READY

FOR THE REAL CHALLENGE?
As the Dilmah Real High Tea Challenge prepares for the long haul of 22 culinary capitals spanning the
breadth of the world, the true depth of this amazing herb called tea is revealed in all its glory commanding
its true place among the global culinary greats.

The Challenge, created by Dilmah back in 2007 to put the tea back As the Challenge makes its ways across 22 countries and multiple
in high tea and endorsed by Worldchefs, set in motion a whole new cities it will inspire hundreds of chefs, bartenders and hospitality
culinary movement that fell in love with idea of a 21st century Real professionals to bring their own unique perspective on tea mixology
High Tea: a high tea that truly belonged to the new generation. and tea gastronomy to life.
Today, it has seen the high tea occasion transformed in to an über-
chic gastronomic delight, full of modern ideas that capture the spirit This year’s global journey of the Challenge will culminate in a grand
of the young and ultra-trendy, while paying due respect to tea – this finale at the Dilmah Global Real High Tea Challenge in Sri Lanka
amazingly wholesome yet elegant herb. in 2015, where all the winners of national RHT Challenges from
around the world will compete for the ultimate title.
“I’m very pleased to announce the new competition going around
the world today – Dilmah Real High Tea Challenge…that’s where Visit teagastronomy.com to find out when the Dilmah Real High Tea
you can actually show your skills and also take some opportunity Challenge is coming to your country and how you can get involved.
to take the tea and work with food. It’s a big challenge. Therefore, For updates follow us on www.facebook.com/dilmah.
Dilmah Real High Tea Challenge is where you should be this year.”
– Chef Gissur Gudmundsson, Worldchefs President Get inspired by Dilmah’s spirit of innovation. Become part of the
new world order of Real High Tea and rise to the Real challenge.
Conducted in affiliation with Worldchefs, the global authority
on food and its affiliated local governing bodies, the Challenge
complements the Worldchefs mission of dedication to maintaining
and improving the culinary standards of global cuisine. It gives a
new twist in flavour to those who are in search of new gastronomic
pleasures, so that they may create a novel and satisfying gastronomy
experience for their guests each time. Dilmah’s commitment to ethics
and sustainability also sees them supporting the sustainability of
local producers wherever they conduct the Challenge.

“We are very much in the vanguard of a trend…a trend at the THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE

moment is restricted to the cup, but one that this Challenge is about AUSTRALIA
BRAZIL
2011 | 2012 | 2013| 2014
2014
INDIA
JAPAN
2014
2014
SINGAPORE
SOUTH AFRICA
2012 | 2014
2014

taking it beyond to the plate and so on. So it is absolutely important CANADA 2014 KUWAIT 2014 SRI LANKA 2007 | 2010 | 2015

there is a new generation of chefs and hospitality people who

CHILE 2013 MACAU 2014 THAILAND 2014
CHINA 2014 MALAYSIA 2014 UAE 2013 | 2014

understand and respect tea.”

CZECH REPUBLIC 2014 NETHERLANDS 2013 | 2014 UK 2014
FRANCE 2014 NEW ZEALAND 2012 | 2013 | 2014 USA 2014
HONG KONG 2014 SEYCHELLES 2014 GLOBAL REAL HIGH TEA CHALLENGE
– Dilhan C. Fernando, Director Marketing, Dilmah Tea FINAL - SRI LANKA 2015 January

If you thought you could win this Challenge by stirring a pot of tea,
we suggest you think again. The Dilmah Real High Tea Challenge is
for those culinary, hospitality and mixology professionals who are
constantly on the lookout for fresh, new ideas in this demanding
dynamic modern culinary culture. As a participant of the Challenge
you are expected to create tea inspired dishes and tea-based drinks
that range from cocktails to mocktails to tea comforters. You must
also craft perfect tea pairings which could be with any one of our
selected teas or with a tea-based drink you’ve created.

For Dilmah, tea is something deeply personal. Therefore, they

see tea gastronomy as a personal interpretation of a culinary
artist. A masterpiece created with passion, flair and innovation.

50 WORLDCHEFS MAGAZINE
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Fighting Hunger Worldwide
IN&OUT OF THE KITCHEN – COMPANY PROFILE

THE TEA MASTER

Merrill J. Fernando, Founder of Dilmah Tea shares why there is a deep connection between
tea and cuisine, and more.

WHAT INSPIRED YOU TO START DILMAH? to tea my purpose has been to share the pleasure that comes from tea
Experiencing the natural beauty and good-ness in tea, the mainstay that is made in the traditional style – a complex and difficult process
of my country’s economy, I always wanted to be a tea taster. I got the which is nevertheless the only way to make good tea.
opportunity when I was selected to be amongst the first Ceylonese
to be trained in tea in 1950. That was the beginning of a passion that Beyond sharing that special pleasure, it is very evident that there is
has lasted a lifetime for me. I started Dilmah because my experience no herb or beverage that is more important to human wellness in
in Mincing Lane, London then the centre of the global tea trade, this 21st century than tea. Thousands of scientific studies confirm
made me realize that for tea to be genuinely ethical and the best for the fact that tea is naturally good for us from alleviating the impact
tea drinkers in terms of its flavour and natural goodness, it had to be of stress to protecting us from nearly every lifestyle disease.
grown, traditionally made and packed at origin.
THERE IS ALSO A HUMANITARIAN SIDE TO DILMAH.
Fresh tea is richer in flavour and natural goodness. For my tea to be Finally I believe that it is the obligation of every business to serve
genuinely ethical, it was also necessary for me to start my own tea brand. their community and in our case, having an enduring connection
It took me nearly four decades to overcome vested interest and other with nature through Ceylon tea, also the environment. My emphasis
opposition although the birth of Dilmah 26 years ago marked the on these founding commitments that I crystallised at different times
first genuinely ethical tea brand and that is integral to my belief that between 1950 and 1962 is at a very fundamental level. Family values
business must be a matter of human service. I started Dilmah therefore are at the core of these various beliefs and it is integrity that defines
to offer tea drinkers around the world a fresher and better tea, richer in every activity of Dilmah.
natural goodness and genuinely ethical in a very tangible way.
DILMAH ALSO HAS UNCOMPROMISING STANDARDS
HOW IS DILMAH DIFFERENT FROM OTHER TEA BRANDS? WHEN IT COMES TO BUSINESS ETHICS.
My family’s commitment to tea goes well beyond commercial Every brand makes different claims today and so many have
interest. Tea is something that I genuinely love. In devoting my life simply adapted in response to consumer pressure. That is normal

52 WORLDCHEFS MAGAZINE
 IN&OUT OF THE KITCHEN – COMPANY PROFILE

although in my case the unwavering commitment that I adopted and city and variety in fresh tea offers so much potential as an ingredient,
maintained in relation to quality, traditional, orthodox manufacture as a pair, to work in harmony with different food. In this context our
was opposite to the direction my competitors took. The tea industry partnership with Worldchefs is another milestone that I value.
experienced a process of commoditisation that accompanied the
multi-nationalisation of tea as many family businesses sold out DILMAH WORKS A LOT WITH THE CULINARY AND
to larger trans-national corporations. The result was a change in HOSPITALITY INDUSTRY, INSTEAD OF JUST THE
the emphasis on quality to profit and cost cutting. This has been BEVERAGE. WHY DID YOU START THE DILMAH REAL
debilitating although I resolved many years ago that Dilmah would HIGH TEA CHALLENGE?
never adopt the same path. I started out offering the finest Ceylon High tea, also referred to as afternoon tea, is an aspect of tea that is
tea and my customers gave me their support; my commitment to best known but also most misunderstood. It is not the nomenclature
maintaining that quality will never change because our ambitions are – high tea, low tea, afternoon tea but rather the emphasis on tea.
not to be the largest tea company, but to offer the finest in tea. When we first held the Dilmah Real High Tea Challenge, it was 2007
and it was also virtually assured that any hotel or restaurant offering
Where business ethics are concerned, when I conceived the high tea would emphasise the food with no concern whatsoever for
philosophy of making business a matter of human service it was proper brewing of tea, pairing tea with different food or using tea
1962, a time when the business of business was emphatically defined as an ingredient in the food items that are presented as part of the
as making profit, nothing more. My efforts at sharing the success afternoon tea or high tea.
of Dilmah with the underprivileged attracted criticism initially
since many business people failed to understand the sincerity of The objectives of the Dilmah Real High Tea Challenge therefore are
my intention. Naturally our efforts through my MJF Charitable primarily the education of culinary and hospitality professionals in
Foundation and latterly also Dilmah Conservation, puts pressure brewing tea, understanding the inspiring variety in tea and through
on other businesses. That is my intention and I will persevere since that gaining an appreciation of the potential in tea.
every business shares a commitment to serving their community
in a very tangible way, both in relation to humanitarian and The Challenge has extended in some countries to tea drinkers in
environmental priorities. general with similar results. As tea experiences a renaissance, we
have a situation where even in countries like the UK where tea is
WHAT, TO YOU, ARE THE MILESTONES SO FAR, FOR DILMAH? drunk in millions of cups each day, the basics of brewing are not
Last year we celebrated 25 years since Dilmah was first offered to known. Our mission therefore is to help people understand tea,
customers. I launched my Dilmah in Australia in 1988 and never to enjoy tea and to experience tea in a more inspired way. The
imagined that it would grow to the extent that it has. This Silver Real High Tea Challenge focuses on respect for tea with elements
Jubilee is a great milestone for my family and I therefore as is the of gastronomy, mixology and contemporary style interwoven into
fact that my sons Dilhan and Malik have joined me with the same the requirements. The Challenge has gathered momentum. The
passion and commitment, themselves celebrating nearly 25 years in competition has grown from its debut in Sri Lanka to cities across
the business as both joined me straight out of university. Australia, New Zealand, the Middle East, Europe, Singapore, Hong
Kong and Latin America. It will continue its journey around the
Our tea gastronomy programme in particular has helped enormously world with a greater consumer dimension.
in sharing knowledge of tea and engaging culinary and hospitality
professionals through tea gastronomy and tea mixology. Chefs are WHAT IS YOUR VISION FOR THIS COMPETITION?
increasingly at the forefront of trends in food and beverage and natur- We would like to define a contemporary High Tea experience.
ally it is my earnest hope that they will understand real tea and the Traditionally everyone knows afternoon tea as an occasion when
difference that tea made in the traditional, artisanal way, the authenti- friends come together to take tea accompanied by scones, sandwiches

WWW.WORLDCHEFS.ORG 53
IN&OUT OF THE KITCHEN – COMPANY PROFILE

and cakes. That is a wonderful occasion and our objective is not professionals. We introduced in 2003 a concept known as the t-Bar.
to change it but rather to put the tea back in the High Tea occasion. That was redefined last year into our t-Lounge which was launched
in Colombo’s Dutch Hospital Square development. It has quickly
We plan to do that by emphasising the potential that the natural gained ground for its singular emphasis on serving an outstanding
blessing of terroir gives teas from different regions, and the potential teas in variety that most tea drinkers would rarely experience and
for pairing these teas with different foods, from steaks to scones. in harmonious combination with food. I believe the t-Lounge is
We also want to integrate a cultural dimension, allowing chefs a concept that will grow beyond our expectations in years to come.
from different regions to integrate local styles and influences into
their High Tea presentations whilst also emphasising the use of
sustainable, local ingredients. Eventually we may arrive at a 100
definitions for a contemporary High Tea and that would be the
objective to integrate cultural and sustainability criteria into the
occasion, enhancing its appeal as an occasion for friends and family
to come together over tea with the added dimension of a tea inspired
DID YOU KNOW?
food, tea mocktails and possibly cocktails.

DILMAH HAS ALSO SPONSORED CULINARY TEAMS Dilmah was established on the philosophy of making
SUCH AS THE SRI LANKA BOCUSE D’OR NATIONAL business a matter of human service. This goes considerably
TEAM. TEA AND CHEFS – DO THEY GO HAND IN HAND? beyond conventional CSR and requires that the Company
The intention behind our involvement with Sri Lankan chefs is is aligned to deliver humanitarian benefits and positive
to offer them an opportunity to experience international trends, environmental intervention as part of its ongoing operation.
to compete under the guidance of international chefs and thereby They have a large number of free schools in operation
to enhance their opportunity in relation to the growing hospitality today, and one dedicated to culinary training opening later
sector in Sri Lanka. Nearly four decades of conflict constrained in the year as part of our vocational training programme.
the opportunity in hospitality in Sri Lanka. Since the end of that
conflict this has changed very dramatically and we have tried to
There are MJF Foundation Centers in several parts of
help Sri Lankan chefs build their confidence, their knowledge
Sri Lanka, dedicated to helping differently abled children,
of international standards in cuisine, to experience international
culinary competitions and in the process build the ability and empowering youth with dignity and through Dilmah
harness the very evident creativity of Sri Lankan chefs. Essentially Conservation, of promoting sustainable agriculture. There
we want to give Sri Lankan chefs an opportunity to use their are a multiplicity of initiatives that they undertake in the
creativity and commitment. area of human service, designed to ensure that the founding
commitments of their business are honoured but also that
WHAT ARE SOME OF THE OTHER GASTRONOMIC they are sustainable business in every respect.
PROJECTS DILMAH HAS INTRODUCED?
In addition to the Dilmah Real High Tea Challenge, we have They do not advertise the achievements of the MJF
the “Chefs and the Teamaker” an adventure that takes celebrated Foundation and Dilmah Conservation although anyone
chefs from different cultures around different terroirs in tea
who wishes to know more could visit the websites
to understand the inextricable link between nature and tea, the
www.mjffoundation.org & www.dilmahconservation.org.
variety, that wonderful truth that ultimately it is nature that crafts
each tea. We have our Dilmah tea mixology playoffs for beverage

54 WORLDCHEFS MAGAZINE
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TEL: +86 10 6609 4185 (86) MR. ANDREAS BECKER WWW.LRVVK.LT TEL: 511-7856524
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WWW.CCAS.COM.CN ANDREAS.BECKER@VKD.COM LUXEMBOURG HTTP://WWW.APCCAPERU.ORG
WWW.VKD.COM VATEL CLUB LUXEMBOURG
COLOMBIA MR. ARMAND STEINMETZ PHILIPPINES
ASOCIACION COLOMBIANA DE CHEFS GREECE TEL: +352 802453 LTB PHILIPPINES CHEFS ASSOCIATION INC
MR. ALFONSO VENEGAS URBINA HELLENIC CHEF VATEL@PT.LU MR. J. GAMBOA
TEL: 2117660 MR. MILTOS KAROUBAS OFFICE@LTBCHEFS-PHILS.COM
MERCADEO@ASOCIACIONCOLOMBIANADECHEFS.ORG TEL: +30 210 8251401 MACAU WWW.LTBCHEFS-PHILS.COM
WWW.ASOCIACIONCOLOMBIANADECHEFS.ORG HCF@OTENET.GR MACAU CULINARY ASSOCIATION
WWW.FCG.GR MR. RAIMUND PICHLMAIER POLAND
COOK ISLANDS TEL: +853 66659302 POLISH OF KITCHEN & PASTRY CHEFS ASSOCIATION
COOK ISLANDS CHEFS ASSOCIATION GUAM RAIMUND@IFT.EDU.MO MR. DARIUSZ ZACHORASKI
MR. SAM TIMOKO MICRONESIAN CHEFS ASSOCIATION TEL: +48 697 076 545
TEL: +682 74568 MR. PETER DUENAS MALAYSIA DARIUSZ.ZAHORANSKI@WP.PL
TIMOKO69@HOTMAIL.COM TEL: COMING SOON! CHEFS ASSOCIATION OF MALAYSIA
MCAGUAM@GMAIL.COM MR. CHERN CHEE HOONG PORTUGAL
COSTA RICA TEL: +603-9274 0217 ACPP
ASOCIATION NAIONAL DE CHEF COSTA RICA HONDURAS WWW.MALAYSIACHEFS.COM MR. FAUSTO AIROLDI
MRS. CAROLINA CORONADO H. C.E.C. C.I.C. ASOCIACION GASTRONOMICA Y DEL ARTE TEL: +351 213 622 705
TEL: +506 2222-2116 CULINARIO DE HONDURAS (AGASACH) MALTA ACPP@ACPP.PT
ANCHEF@ICE.CO.CR MRS. JEANNETTE AYESTAS MALTA CHEFS SOCIETY WWW.ACPP.PT
WWW.ASOCHEF.COM TEL: +504 263 88 72 CHAIRMAN: MR. GUIDO DEBONO
TEL: +356 21 523667 QATAR
CROATIA HONG KONG GUIDODEBONO@HOTMAIL.COM QATAR CULINARY PROFESSIONALS
HRVATSKI KUHARSKI SAVEZ HONG KONG CHEFS ASSOCIATION MR. DAVID SOSSON
MR. DAMIR CRLENI MR. ANDREAS J W MULLER MAURITIUS TEL: +974 4479 2221
TEL: +385 42 200 351 TEL: +852/ 25827180 MAURITIAN CHEFS ASSOCIATION INFO@QATARCP.COM
HKS@KUHAR.HR TOQUENWOK888@HONGKONG-CHEFS.COM MR. ALAN PAYEN WWW.QATARCP.COM
WWW.KUHAR.HR WWW.HONGKONG-CHEFS.COM TEL: +230 465 3856
JACPAY@INTNET.MU REPUBLIC OF BELARUS
CUBA HUNGARY WWW.MAURITIUSCHEFS.COM BELARUSIAN CULINARY ASSOCIATION
FEDERACIÓN DE ASOCIACIONES CULINARIAS DE LA HUNGARIAN NATIONAL GASTRONOMIC MR. VIKTOR RADEVICH
REPUBLICA DE CUBA ASSOCIATION MEXICO TEL: +375 173 34 75 18
MR. EDDY FERNADES MONTE MRS. BÉLA PROHÁSZKA ASSOCIATION CULINARY DE MEXICO A.C. BELKULINAR@TUT.BY
CULINARIA@ENET.CU  TEL: +36/70 97 70 111 MRS. MARGARITA RENDON DE VIN
WWW.ARTECULINARIO.CU MNGSZ@EXTERNET.HU TEL: +52 998 884 24 66
WWW.MNGSZ.COM INFORMACION@ASOCIACIONCULINARIA.ORG.MX
WWW.ASOCIACIONCULINARIA.ORG.MX

56 WORLDCHEFS MAGAZINE
ROMANIA TOGO RUSSIA HONG KONG
ASOCIATIA NATIONALA A BUCATARILOR SI CLUB DES JEUNES CHEFS TOGO (JCT) PIR GROUP HONG KONG YOUNG CHEFS CLUB
COFETARILOR DIN TURISM MR. TOSSDU DUTSA GENERAL DIRECTOR: MRS. ELENA MERKULOVA CONTACT: MR. KEVIN WONG
MR. STEFAN BERCEA TEL: +228 9172 1837 TEL: +7 495 637 94 40 WWW.HKYCC.HK/
TEL: +40 268 455285 DUTSA18@YAHOO.FR INFO@PIR.RU
ANBCT.ROMANIA@YAHOO.COM WWW.PIR.RU INDONESIA
WWW.ANBCT-ROMANIA.RO TURKEY YCCI YOUNG CHEFS CLUB INDONESIA
TAF ALL COOKS FEDERATION SINGAPORE WWW.FACEBOOK.COM/YCCIYOUNGCHEFSCLUB
RUSSIA MR. Y. YALCIN MANAV CHEF N SERVICE
RUSSIAN INTERREGIONAL CULINARY ASSOCIATION TEL: +90 (212) 272 46 40 (GMT+2) DIRECTOR: KRISHNA INDONESIA
MR. BELYAEV VIKTOR INFO@TUMAF.ORG.TR TEL: +65 6296 0866 YCCI BALI CULINARY PROFESSIONALS JR CHEFS
TEL: +7 495 650 37 56 WWW.TUMAF.ORG.TR KRISHNAN@CHEFNSERVICE.COM BALI CHAPTER
MEDIA@CULINAR-RUSSIA.RU WWW. CHEFNSERVICE.COM WWW.BALICHEFS.COM
WWW.CULINAR-RUSSIA.RU UKRAINE
ASSOCIATION OF CULINARY WORKERS OF UKRAINE SINGAPORE MALAYSIA
SAUDI ARABIA MR. MIKHAILO PERESIGHNYI SINGAPORE EXHIBITION SERVICES PTE LTD YOUTH CHEFS CLUB MALAYSIA
SAUDI ARABIAN CHEFS ASSOCIATION TEL: +380 44 513 74 18 TEL: +65 7386776 WWW.FACEBOOK.COM/CAMYOUTHCHEFS
MR. YASSER B. JAD FRH@KNTEU.KIEV.UA WWW.SESALLWORLD.COM
TEL: +966 2 6846266/6267 MALAYSIA
YJAD@SAUDIAIRLINES.COM U.S.A SWITZERLAND PJCC PENANG JUNIOR CHEFS CLUB
WWW.SARCA.SURGE8.COM AMERICAN CULINARY FEDERATION INC. CH MESSE BASEL AG WWW.PENANGCHEFS.COM
MR. THOMAS MACRINA, CEC, CCA, AAC MR. WALO DALHÄUSER
SCOTLAND TEL: +1 904 824 4468 MAURITIUS
FEDERATION OF CHEFS SCOTLAND ACF@ACFCHEFS.NET USA MAURITIUS CHEFS ASSOCIATION YOUNG CHEFS CLUB
MR. NEIL THOMSON WWW.ACFCHEFS.ORG JOHNSON & WALES UNIVERSITY CONTACT: MR. JASON SANGAHOOPIE
TEL +44 1389 731006 TEL: (230) 465 3856
NEIL.THOMSON131@VIRGINMEDIA.COM UNITED ARAB EMIRATES USA JACPAY@INTNET.MU
WWW.SCOTTISHCHEFS.COM EMIRATES CULINARY GUILD LE CORDON BLEU, INC. WWW.MAURITIUSCHEFS.COM
MR. UWE MICHEEL MRS. MARGARET WARREN
SERBIA TEL: +9714 3403128 TEL: +1 201 809 2530 SERBIA
CULINARY FEDERATION OF SERBIA UWE.MICHEEL@RADISSONBLU.COM MWARREN@CORDONBLEU.EDU SERBIAN JUNIOR CHEFS CLUB
MR. ZORAN MISKOVIC WWW.EMIRATESCULINARYGUILD.NET WWW.CORDONBLEU.EDU JCC@KFS.ORG.RS
TEL: +381 60 0459 084
CFSMISKOVIC@GMAIL.COM UZBEKISTAN USA SINGAPORE
OFFICE@SERBIAN-CHEFS.RS ASSOCIATION OF COOKS OF UZBEKISTAN THE CHEFS ACADEMY SINGAPORE JUNIOR CHEFS CLUB
WWW.SERBIAN-CHEFS.RS MR. UMAROV AKBAR HAMDAMOVICH MRS. BRANDON HAMILTON CHAIRMAN: IGNATIUS LEONG
TEL: +99871 265 2771 BRANDON.HAMILTON@THECHEFSACADEMY.COM SJCC_CONTACTS@YAHOO.COM
SINGAPORE UZ-CHEFS@MAIL.RU WWW.THECHEFSACADEMY.COM WWW.SINGAPOREJUNIORCHEFSCLUB.BLOGSPOT.COM
SINGAPORE CHEFS ASSOCIATION WWW.CHEFS.UZ
MR EDMUND TOH SLOVENIA
SINGAPORECHEFS@GMAIL.COM VANUATU ASSOCIATE MEMBERS YOUNG CHEFS CLUB SLOVENIA
WWW.SINGAPORECHEFS.COM VANUATAU CHEFS AND FOODHANDLERS
WWW.FACEBOOK.COM/SINGAPORECHEFS ASSOCIATION ARGENTINA SRI LANKA
MRS. SARAH KYMBREKOS INSTITUTO INTERNACIONAL DE ARTES CULINARIAS SRI LANKAN JUNIOR CHEFS CLUB
SLOVAKIA PRESIDENT@VANUATUCHEFS.COM MAUSI SEBESS CONTACT: UDITHA GANEWATHIHA
SLOVAK UNION OF CHEFS AND CONFECTIONERS MRS. MARIANA SEBESS SLJCHEF@GMAIL.COM
MR. FRANTISEK JANATA VENEZUELA TEL: (54-11)4791- 4355 /3156/9132/3280 WWW.SLJCHEF.BLOGSPOT.COM/
TEL: +421 / 2 5443 4883 ASOCIACION DE CHEF DE VENEZELA MARIANA@MAUSIWEB.COM
SZKC@SZKC.SK MRS. ELIA NORA RODRIGUEZ WWW.MAUSIWEB.COM VIETNAM
WWW.SZKC.EU TEL: +58 241 8 255064 JUNIOR CHEFS CLUB VIETNAM
ASOVENEZUELACHEF@GMAIL.COM AUSTRIA CONTACT: NGUYEN TIN TRUONG DUY
SLOVENIA KLUB DER KÖCHE KÄRNTEN WWW.VIETNAMCHEFS.COM
SLOVENIAN ASSOCIATION OF CHEFS VIETNAM CARINTHIAN CHEFS ASSOCIATION
AND CONFECTIONERS  THE SAIGON PROFESSIONAL CHEFS’ GUILD (SPC) MR. GÜNTER WALDER
MR. SRECKO KOKLIC CHAIRMAN: MR. LY SANH OFFICE@KKK.AT
TEL: + 386 41 371 651 TEL: +84 8 38244767
SRECKO.KOKLIC@GMAIL.COM SAIGONPROCHEFS@GMAIL.COM HUNGARY
SRECKO.KOKLIC@KUHARJISLOVENIJE.SI WWW.VIETNAMCHEFS.COM CHEF CLUB ‘ 99
WWW.KUHARJISLOVENIJE.SI MR.MARTON KAROLY
WALES CHEFCLUB@HUNGUESTHOTELS.HU
SOUTH AFRICA THE WELSH CULINARY ASSOCIATION
SOUTH AFRICAN CHEFS ASSOCIATION MR. KEVIN WILLIAMS ISRAEL
MR. STEPHEN BILLINGHAM TEL: +441766 780200 TASTE OF PEACE JERUSALEM
TEL: +27 11 482 7250 PTRJCK@AOL.COM MR. SARKIS YACOUBIAN
INFO@SACA.CO.ZA TASTEOFPEACE@GMAIL.COM
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CORPORATE MEMBERS TEL: +972 50 86 1111 4
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MR. CHUN HWA NAM MEAT & LIVESTOCK AUSTRALIA LTD. ASPROGAST
TEL: +82 2 734 1545 MRS. MAJELLA FERNANDO MR. NICULAE NEJLOVEANU
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REPOSTEROS DE ESPAÑA TEL: +33 (0) 1 47 56 24 32 ROMANIA
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CENADOR@INFONEGOCIO.COM TEL: +731.34.22.74
HTTP://WWW.FACYRE.COM GERMANY IULIA.DRAGUT@GMAIL.COM
DELIKATESSEN-MANUFAKTUR WWW.CAMPIONATDEGATIT.RO
SRI LANKA MR. RUDOLF ACHENBACH
CHEFS GUILD OF LANKA SOUTH TYROL
MR. HALEESHA WEERASINGHE GERMANY SÜDTIROLER KÖCHEVERBAND
TEL: +94 11 2728434 MARRIOTT HOTEL HOLDING GMBH TEL: +39 0473 211383
CHEFS@SLTNET.LK MR. SIMON C. BEAUMONT INFO@SKV.ORG
TEL: +49 (0) 6196 496 117 WWW.SKV.ORG
SWEDEN SIMON.BEAUMONT@MARRIOTTHOTELS.COM
SVENSKA KOCKARS FÖRENING – SWEDISH CHEFS WWW.MARRIOTT.COM USA
ASSOCIATION SOCIÉTÉ CULINAIRE PHILANTROPIQUE
MR. CONNY ANDERSSON MALAYSIA
TEL: +46 733 648010 KDU COLLEGE SCHOOL OF HOSPITALITY, TOURISM UNITED KINGDOM
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SWITZERLAND KITTY@KDU.EDU.MY
SOCIÉTÉ SUISSE DES CUISINIERS WWW.KDU.EDU.MY
MR. PETER WALLISER YOUNG CHEFS CLUB
TEL: +41 41 418 22 22 MEXICO
NORBERT.SCHMIDIGER@HOTELGASTROUNION.CH INSTITUTO CULINARIO DE MEXICO AUSTRALIA
WWW.KOCHVERBAND.CH GIOVANNA MEDINA BRUZAFERRI WA CULINARY YOUTH CLUB
WWW.ICUM.EDU.MX/ WWW.FACEBOOK.COM/WA-CULINARY-YOUTH-CLUB
TAIWAN
TAIWAN FORMOSA CHEFS ASSOCIATION RUSSIA CANADA
MR. JERRY CHEN CARVING ACADEMY CCFCC
TEL: +886 4 2425 1443 CEO: ALLA MISHINA WWW.CANADIANJUNIORCHEFS.CA/
A@FORMOSACOOKING.COM.TW TEL: +74956866271
RAMOMIR@YANDEX.RU CHINA
THAILAND WWW.CARVING-ACADEMY.COM SHANGHAI JUNIOR CHEFS CLUB
THAI CHEFS ASSOCIATION TEL: +86 21 33135647
MR. JAMNONG NIRUNGSAN SHJUNIORCHEFS@GMAIL.COM
TEL: +66 84 5589292 WWW.SHANGHAIJUNIORCHEFS.ORG
KHUNCHEF@YAHOO.COM

WWW.WORLDCHEFS.ORG 57
WORLDCHEFS
EVENTS CALENDAR 2014

WORLDCHEFS COMPETITIONS WORLDCHEFS JUDGING SEMINARS

14 May 18 - 19 May
Macanese Cooking Competition (Regional) - China Judging seminar - Bursa - Turkey

21 - 25 May 24 - 25 June
Thailand Ultimate Chef Challenge (National) - Thailand Pastry Chef and Professional Chef Judging seminar - Cyprus

18 - 20 June 12 July
Myanmar Culinary Art Competition (National) - Myanmar Judging seminar - Mauritius

2 - 5 July 14 July
Global Chefs Challenge World Finals - Norway Judging Seminar - Mauritius

17- 19 July 14 August

Culinary Continental Congress & Competition - Ecuador Judging seminar - Pattaya - Thailand
31 July - 2 August
American Culinary Classic (National) - Orlando, Florida
WORLDCHEFS BOARD MEETINGS
6 - 9 August
Philippine Culinary Cup (Continental) - Manila 2 - 6 July
WORLDCHEFS General Assembly - Stavanger, Norway
15 - 17 August
Pattaya City Culinary Cup (Continental) - Thailand

August / TBA
US Trade Culinary Mystery Box (National) - Myanmar

10 - 13 September
Thailand International Culinary Cup - Thailand

30 September - 1 October
Polish Culinary Cup (National) - Poland

20 - 24 October
Asia Food Festival - Battle of the Chefs (Continental) - Penang

12 - 14 November
FHC China 2014 (National) - Shanghai

14 November
Young Chef and Pastry Competition (Regional) - Macao

22 - 26 November
Villeroy & Boch Culinary World Cup (Global) - Luxembourg

58 WORLDCHEFS MAGAZINE
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