Month: July 2021

El Colegio Nacional de Chefs Profesionales de México A.C. joins Worldchefs as National Member

• El Colegio Nacional de Chefs Profesionales de México A.C. has joined as a Worldchefs National Member.
• Founded in 2018, El Colegio Nacional de Chefs Profesionales de México A.C. is the largest network of professionals in the food and beverage industry in Mexico, with diverse programs to support the growth of cooks and chefs at all stages of their professional development.
• For the latest news from Mexico, follow El Colegio Nacional de Chefs Profesionales de México A.C. on Worldchefs online community platform and visit the association’s website.

Paris, 5 of June 2021 – El Colegio Nacional de Chefs Profesionales de México A.C. has joined as a Worldchefs National Member. Founded in 2018, El Colegio Nacional de Chefs Profesionales de México A.C. represents the largest network of professionals in the food and beverage industry in Mexico, with diverse programs to support the growth of cooks and chefs at all stages of their professional development.

In 2006, a small group of passionate chefs recognized the lack of a Mexican association needed to unite and represent workers in the food and beverage industry. In addition, there was an urgent need to expand and promote the ideals and high standards of Mexican gastronomy in other parts of the world. With the encouragement of the Worldchefs Board of Directors, the establishment of the association began in 2018, and on April 16, 2019, El Colegio Nacional de Chefs Profesionales de México A.C. was officially registered.

“We are proud to welcome Mexico to the Worldchefs global family,” says Thomas Gugler, Worldchefs President. “Their commitment towards the culinary community and to the advancement of knowledge, exchange, and experience is an inspiration for all the culinarians around the globe.. We look forward to working together on our shared mission to build strong professional bonds with colleagues and chefs all around the world.”

El Colegio Nacional de Chefs Profesionales de México A.C. shares a core mission to advance the food and beverage industry to a level of excellence through the union and representation of gastronomy professionals in Mexico and around the globe. Their main objectives center around education, dialogue, and global connection.

El Colegio Nacional de Chefs Profesionales de México A.C. works to enrich the cultural wealth of Mexico through its gastronomy. A fundamental part of their mission is to promote and protect the vast heritage cuisine and foodways of Mexico. Through this, the association aims to foster understanding and respect, with professionalism and responsibility as core tenets for Mexican chefs around the world.

The young association has also nurtured a highly ranked national culinary team. Since 2012, the Mexico Culinary Team has competed for their country in some of the biggest competitions in the world, including IKA Culinary Olympics, and the Culinary World Cup and the Global Chefs Challenge. Mexico is ranked among the top 20 teams in the world in multiple categories, including Hot Kitchen, Pastry Arts and Banquets. One of the team members, Chef José Carlos Pérez Lecona, is ranked among the Top 5 in the world in the Mukimono specialty of carving, with 9 gold medals to date in Germany, Italy, and Luxembourg.

“I send greetings from all the chefs who are part of our association. We will continue working to ensure that more people in Mexico and around the world know the values and initiatives of Worldchefs,” says Rodrigo Ibañez, President of  El Colegio Nacional de Chefs Profesionales de México A.C.

For the latest news from Mexico, follow El Colegio Nacional de Chefs Profesionales de México A.C. on Worldchefs online community platform and visit the association’s website.

To connect with members of El Colegio Nacional de Chefs Profesionales de México A.C. as well as other national associations, leading companies, and hospitality professionals around the globe, create a free Worldchefs account within seconds at www.worldchefs.org/login.

Feature image: Mexico’s Junior National Team at the IKA/Culinary Olympics award ceremony. Photo: Worldchefs

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ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

ABOUT EL COLEGIO NACIONAL DE CHEFS PROFESIONALES DE MÉXICO A.C.

Founded in 2018, El Colegio Nacional de Chefs Profesionales de México A.C. works to unite the gastronomy professionals of Mexico at all levels of their careers who are in search of professional improvement, promoting specialization and international certification, participating and organizing conferences, seminars and world-class competitions, publicizing the heritage and wealth of the national gastronomy.

As part of this mission, the association’s key objectives are to:

GROUP the graduates in gastronomy, chefs, students and the like from Mexico to fight for their professional improvement.
ESTABLISH and foster fraternal relations with other professional associations, especially with those of similar or related professionals in the country.

MONITOR the professional exercise of the Food and Beverage industry, in order that it be carried out within the highest moral and legal plane.

PROMOTE the issuance and reform of Laws and Regulations relating to the exercise of Gastronomy, Service and Sommelier.

PROMOTE the general culture, specialization and international certification of the members, as well as the dissemination of Mexican Gastronomy in the world.

PARTICIPATE and organize congresses, forums, panels, seminars, courses, diplomas, certifications, etc., and culinary competitions.

For more information, visit colegionacionaldechefs.com.mx.

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@Worldchefs.org

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El Colegio Nacional de Chefs Profesionales de México A.C. se une a Worldchefs como Miembro Nacional

• El Colegio Nacional de Chefs Profesionales de México A.C. se ha unido a Worldchefs como Miembro Nacional.
• Fundado en 2018, el Colegio Nacional de Chefs Profesionales de México A.C. es la asiciación de profesionales de la indistria de Alimentos y Bebidas mas grande de México, con diversos programas que propician el crecimiento de chefs y cocineros en cualquier etapa de su desarrollo profesional.
• Sigue al  Colegio Nacional de Chefs Profesionales de México A.C. para enterarte de las últimas noticias en la plataforma en línea de la comunidad Worldchefs y visita el sitio web de la asociacón website.

París, 5 de junio de 2021 – El Colegio Nacional de Chefs Profesionales de México A.C. se ha incorporado como Miembro Nacional de Worldchefs. Fundado en 2018, el Colegio Nacional de Chefs Profesionales de México A.C. representa la red de profesionales más grande de la industria de alimentos y bebidas en México, con diversos programas para apoyar el crecimiento de cocineros y chefs en todas las etapas de su desarrollo profesional.

En 2006, un pequeño grupo de chefs apasionados detectó la falta de una asociación mexicana necesaria para unir y representar a los trabajadores de la industria de alimentos y bebidas. Además, existía una urgente necesidad de expandir y promover los ideales y altos estándares de la gastronomía mexicana en otras partes del mundo. Con el apoyo de la Junta Directiva de Worldchefs, el establecimiento de la asociación comenzó en 2018, y el 16 de abril de 2019 se registró oficialmente El Colegio Nacional de Chefs Profesionales de México A.C.

“Estamos orgullosos de darle la bienvenida a México a la familia global de Worldchefs”, dijo Thomas Gugler, presidente de Worldchefs. “Su compromiso con la comunidad culinaria y con el avance del conocimiento, el intercambio y la experiencia es una inspiración para todos los apasionados de la gastronomía y la hospitalidas de todo el mundo. Esperamos trabajar juntos en nuestra misión compartida de construir fuertes lazos profesionales con colegas y chefs. alrededor del mundo.”

El Colegio Nacional de Chefs Profesionales de México A.C. comparte la misión principal de hacer avanzar la industria de alimentos y bebidas a un nivel de excelencia a través de la unión y representación de profesionales de la gastronomía en México y en todo el mundo. Sus principales objetivos se centran en la educación, el diálogo y la conexión global.

El Colegio Nacional de Chefs Profesionales de México A.C. trabaja para enriquecer la riqueza cultural de México a través de su gastronomía. Una parte fundamental de su misión es promover y proteger la vasta herencia culinaria y gastronómica de México. A través de esto, la asociación tiene como objetivo fomentar la comprensión y el respeto, con el profesionalismo y la responsabilidad como principios fundamentales para los chefs mexicanos de todo el mundo.

La joven asociación también ha nutrido un equipo culinario nacional de alto rango. Desde 2012, el Equipo Culinario de México ha competido por su país en algunas de las competencias más importantes del mundo, incluidas las Olimpiadas Culinarias IKA, la Copa Mundial de la Gastronomía y el Desafío Global de Chefs. México está clasificado entre los 20 mejores equipos del mundo en diferentes categorías, que incluyen Cocina Caliente, Pastelería y Banquetes. Uno de los miembros del equipo, el Chef José Carlos Pérez Lecona, está clasificado entre los 5 mejores del mundo en la especialidad de tallado de Mukimono, con 9 medallas de oro hasta la fecha en Alemania, Italia y Luxemburgo.

“Envío los saludos de todos los chefs que formamos parte de nuestra asociación. Continuaremos trabajando para que más personas en México y en todo el mundo, conozcan los valores e iniciativas de Worldchefs”, dice Rodrigo Ibáñez, presidente del Colegio Nacional de Chefs Profesionales de México A.C.

Para las últimas noticias de México, sigue al  Colegio Nacional de Chefs Profesionales de México A.C. en la plataforma en línea de la comunidad Worldchefs y visita el sitio web de la asociacón website.

Para conectarse con miembros de El Colegio Nacional de Chefs Profesionales de México A.C., así como con otras asociaciones nacionales, empresas líderes y profesionales de la industria de la hospitalidad de todo el mundo, cree una cuenta gratuita de Worldchefs en segundos en www.worldchefs.org/login.

Foto principal: Equipo Nacional Junior en las Olimpiadas Culinarias IKA, durante la ceremonia de premiación. Foto: Worldchefs

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ACERCA DE WORLDCHEFS

La Asociación Mundial de Sociedades de Chefs, conocida como Worldchefs, es una red global dinámica de 110 asociaciones de chefs en todo el mundo. Una voz líder en la industria hotelera, Worldchefs lleva 91 años de historia desde su fundación en la Sorbona por el venerable Auguste Escoffier. Representando una membresía internacional movilizada de profesionales culinarios, Worldchefs se compromete a promover la profesión y aprovechar la influencia del uniforme del chef para el mejoramiento de la industria y la humanidad en general.

Worldchefs se dedica a elevar los estándares culinarios y la conciencia social a través de estas áreas de enfoque centrales:

Educación: Worldchefs ofrece apoyo para la educación y el desarrollo profesional a través del emblemático programa de capacitación en línea de la Academia Worldchefs, una red diversa de socios educativos y planes de estudio de Worldchefs, y la primera certificación mundial en hotelería que reconoce las habilidades en el trabajo en hotelería;

Networking: Worldchefs conecta a los profesionales culinarios de todo el mundo a través de su plataforma de comunidad en línea y proporciona una puerta de entrada a las oportunidades de trabajo en red de la industria a través de eventos patrocinados y el evento bienal Worldchefs Congress & Expo;

Competencia: Worldchefs establece estándares globales para las reglas de competencia, brinda seminarios de competencia y garantía de jueces certificados por Worldchefs, y opera el prestigioso Global Chefs Challenge;

Humanitarismo y sostenibilidad: los programas Worldchefs Feed the Planet (Alimentando el Planerta) y World Chefs Without Borders (Chefs sin Fronteras) alivian la pobreza alimentaria, brindan apoyo en caso de crisis y promueven la sostenibilidad en todo el mundo.

Para obtener más información sobre Worldchefs, visítenos en www.worldchefs.org.

ACERCA DE EL COLEGIO NACIONAL DE CHEFS PROFESIONALES DE MÉXICO A.C.

Fundado en 2018, El Colegio Nacional de Chefs Profesionales de México AC trabaja para unir a los profesionales de la gastronomía de México en cualquier nivel de sus carreras y que están en busca de superación profesional, promoviendo la especialización y certificación internacional, participando y organizando congresos, seminarios y competencias de clase mundial, dando a conocer el patrimonio y la riqueza de la gastronomía nacional.

Como parte de esta misión, los objetivos clave de la asociación son:

AGRUPAR a los graduados en gastronomía, cocineros, estudiantes y afines de México para luchar por su superación profesional.

ESTABLECER y fomentar relaciones fraternales con otras asociaciones profesionales, especialmente con las de profesionales similares o afines del país.

MONITOREAR el ejercicio profesional de la industria de Alimentos y Bebidas, con el fin de que se lleve a cabo dentro del más alto plano moral y legal.

PROMOVER la emisión y reforma de Leyes y Reglamentos relativos al ejercicio de la Gastronomía, Servicio y Sommelier.

PROMOVER la cultura general, especialización y certificación internacional de los miembros, así como la difusión de la Gastronomía Mexicana en el mundo.

PARTICIPA y organiza congresos, foros, paneles, seminarios, cursos, diplomas, certificaciones, y ccompetencias  gastronómicas.

Para obtener más información, visite www.colegionacionaldechefs.com.mx.

Para cualquier consulta de los medios, comuníquese con:

Clare Pettersson

Gerente de comunicaciones, Worldchefs

marketing@Worldchefs.org

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Is Multi-Sensory Experience the Future of Fine Dining?

Cocoon-like dining spaces, mood-altering lights, fragrances paired with food — the haute end of the restaurant chain is simmering with multi-sensory intrigue. Le Cordon Bleu contributing editor Sona Bahadur explores the growing popularity of immersive gastronomic experiences that stimulate not just taste buds but all of the senses to heighten the pleasure of eating.

Can a lollipop evoke the same feelings as listening to Tchaikovsky’s 1812 overture? Can an edible version of a Jackson Pollock painting be created on the dining table? Can a loaf of heritage wheat bread bring alive the last supper prepared in Pompeii moments before Mt Vesuvius erupted and reduced the ancient Roman city to ashes? If you’re a multi-sensory cuisine enthusiast, you’ll know that the answers are yes, yes and yes!

The said Tchaikovsky lollipop made its appearance at a 2016 International Society of Neuro-gastronomy meeting; the heritage bread was recreated by British culinary wizard Heston Blumenthal as part of a meal inspired by the cuisine of Pompeii last year, and the Jackson Pollock-inspired dessert is just one among many of Grant Achatz’s genre-bending dishes for his Chicago-based restaurant Alinea.

Only a decade ago, such high-concept experiences would have been dismissed as flights of fancy. Worse, they would have elicited derision. A good meal should speak for itself, traditionalists would have scorned. Yet what was once just the simple pleasure of eating is increasingly becoming a curated, playful, often tech-aided spectacle that takes dining to new levels of enjoyment.

Sense and satiety:

Although the act of eating is multi-sensory by its very nature, the notion that enjoying food and drink transcends taste and involves all of the five senses began finding wider acceptance during the 2010s. An increasing number of high-end restaurants are experimenting with smells, sounds, storytelling and other “off-the-plate” elements to manipulate the perception of flavour. From dining in the dark to 12-course culinary operas, from musical food pairings to high-tech “taste pods” that enhance the taste of chocolates, sense-stimulating experiences are all the rage.

The science of flavour perception:

The popularity of multi-sensory dining owes in large part to the emergence of the science of neuro-gastronomy, which has helped unravel the complex multi-sensory brain processes that create the range of flavours we experience when eating and drinking. According to neuro-scientist Gordon M. Shepherd, our appreciation of what is in the mouth is created by the brain. Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating, postulates a similar view. “I think we all assume that taste comes from our tongues….In fact, all of your senses are involved. Everything from the colour of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”

All the food world’s a stage:

What started in the lab segued into the kitchen. Blumenthal was at the vanguard of experiential dining. His Sound of the Sea, a plate of oysters, clams, seaweed and panko “sand,” which comes with an iPod tucked into a conch shell at the Fat Duck, is now regarded as a classic of multi-sensory dining. The iPod plays sounds of the ocean, waves crashing and children playing to conjure up feelings of nostalgia. Ferran Adria and Grant Achatz, who began serving menus that stimulate the senses a decade ago, have been equally influential. As the trend finds fans across the globe, more examples have emerged — Schloss Schauenstein in Switzerland, Ultraviolet in China, El Celler de Can Roca in Spain, and more.

The appeal of immersive cuisine:

Modern chefs are recognising that flavour is more potent than taste as it engages all the senses and can evoke nostalgia, reminiscence and emotion. Using audio and other sensory influences enables them to enhance the flavours of their dishes and make them more memorable. Curious, up-for-anything diners are just as hungry for enhanced dining experiences that play on all of their senses. What’s more, they are willing to pay a pretty penny for them. Witness the popularity of Ibiza’s Sublimotion, billed the world’s most expensive restaurant, where Michelin-starred chef Paco Roncero takes diners on a multi-sensory culinary voyage by fusing art, gastronomy and virtual reality. The phantasmagoric adventure comes at a price — a whopping $2,000 per meal.

A taste of the future:

The exorbitant price points of dining at multi-sensory restaurants put them beyond the reach of most diners, thereby limiting their appeal to a tiny but influential niche. Spending five hours eating a 17-course meal might not be everybody’s cup of tea. Yet there is no denying that theatrical, forward-thinking restaurants are here to stay. Neuro-gastronomy is still in its nascence and brings a lot to the table. As the field evolves and new studies emerge, practitioners of multi-sensory cuisine will take vastly different approaches to dining to accentuate their distinctiveness. Advances in technology coupled with an increasingly multidisciplinary approach to dining — think storytelling, augmented reality, virtual reality, robotics, opera, electronica, poetry, olfaction, performing arts, singing, painting, cinema, music — will continue to push the boundaries of the culinary arts.

Meanwhile, one can’t help but wonder what they will do to a lollipop next.

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This article was originally published by Worldchefs Education Partner Le Cordon Bleu.