Fantastic Prizes at Stake as Hunt to Find Best Chefs in Wales is Launched
Wales, 28 of December 2021 – Entries are now open for the prestigious National and Junior Chef of the Wales contests, which will be held at the Welsh International Culinary Championships (WICC) from February 22-24, 2022, at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea.
At stake in the National Chef of the Wales final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products.
The Junior Chef of Wales winner will have a chance of a lifetime to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with CAW delegates.
He or she will also qualify for the semi-finals of the Young National Chef of the Year contest, organised by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.
Entries for both competitions must be received by January 31, 2022. Entry forms may be downloaded from the Culinary Association of Wales (CAW) website https://www.culinaryassociation.wales/competitions.
Sam Griffiths, winner of the National Chef of Wales 2020 contest.
Organised by the CAW, the WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry.
Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales and Grŵp Llandrillo Menai.
To enter the National Chef of Wales contest, which will be held on February 22 and 23, chefs must be of Welsh descent or working or studying in Wales.
Finalists will be selected from the creative menus they submit for a four course meal for 12 people, featuring mostly Welsh ingredients. The starter must be vegan, the second course a fish of their own choice, the main course must use two different cuts of Welsh Lamb and the dessert must feature seasonal fruits, ice cream, chocolate and biscuit or tuille.
Chefs will be given five hours to prepare and cook their dishes. For the first time at the WICC, invited guests and sponsors will have a chance to taste the finalists’ dishes. Nine dishes from each finalist will be served to guests on both days of the final.
The Junior Chef of Wales competition, which will be held on February 24, is open to chefs aged from 16 to 23 on January 1, 2022, who must work or study within Wales.
Finalists will be selected from the menus they submit for a three course meal for four people, including mostly Welsh ingredients. They will be given three hours to prepare and cook a seafood starter or fish appetizer, a main course including one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.
Harry Osbourne, winner of last year’s Junior Chef of Wales contest.
Winners of these two showpiece competitions will be announced at a presentation dinner at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea on Thursday night, February 24.
Arwyn Watkins, OBE, CAW president, said: “The National and Junior Chef of Wales competitions provide the perfect platform for talented chefs to showcase their skills.
“Looking through the list of previous winners highlights the quality that is needed to become the best in Wales. We are hoping to maintain these high standards and level of interest befitting the premier competitions for Welsh chefs.”
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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.
Valrhona is Official Partner of Worldchefs Congress & Expo 2022
Valrhona has joined as an Official Partner and exclusive chocolate sponsor of the Global Chefs Challenge Finals at Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June.
Since 1922, Valrhona has embodied the responsible artisan of gastronomy, putting all its expertise into the selection and transformation of cacao to offer gastronomy professionals with a wide aromatic palette of chocolate couvertures that are responsibly, sustainably, and ethically produced.
The Global Chefs Challenge is where the world’s top chefs meet to compete. Catch the action live in Abu Dhabi. Registration information including an Early Bird special is available at www.worldchefscongress.org/register.
Paris, 23 of December 2021- Worldchefs is pleased to announce a partnership with Valrhona, the visionary market leader in chocolate. Valrhona joins as an Official Partner and exclusive chocolate sponsor of the Global Chefs Challenge Finals at Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June.
A partner of taste artisans since 1922, and a pioneer and specialist in the world of chocolate, Valrhona defines itself today as a company whose mission statement “Together, good becomes better,” conveys the strength of its commitment. Together with its employees, chefs, and cocoa producers, Valrhona creates the best in chocolate to shift the status quo towards a fairer, more sustainable cocoa industry and gastronomy that tastes great, looks great and does great things for the world.
Building long-term partnerships directly with cocoa producers, sharing know-how and seeking for the next chocolate innovation are the challenges that drive Valrhona to do better every day. Working alongside chefs, Valrhona promotes craftsmanship and supports them in their quest for uniqueness by constantly pushing the limits of creativity.
Thanks to its ongoing advocacy for this purpose, Valrhona is proud to have obtained the very demanding B Corporation® certification in January 2020. It rewards the world’s most engaged companies that put equal emphasis on economic, societal, and environmental performance. This distinction emphasizes Valrhona’s “Live Long” sustainable development strategy, marked by the desire to co-construct a model with a positive impact for producers, employees, taste artisans, and all chocolate enthusiasts.
Choosing Valrhona means committing to responsible chocolate made only from cocoa that can be traced back to the producer. 100% of cocoa beans can be traced back to the producer, which provides the assurance of knowing where the cocoa came from, who harvested it, and that it was produced in good conditions. Choosing Valrhona means committing to a chocolate that respects both people and the planet.
“Worldchefs is proud to partner with Valrhona. Congress always marks an opportunity to work together to strengthen our shared values in the industry and beyond,” says Ragnar Fridriksson, Worldchefs Managing Director. “We look forward seeing the world’s best chefs and pastry chefs create masterpieces that reflect Valrhona’s mission to imagine the best of chocolate.”
For more information on Valrhona and their products, visit www.valrhona.com.
More information on the Global Chefs Challenge Final and Worldchefs Congress & Expo, taking place 30 May to 2 June 2022 in Abu Dhabi, can be found at www.worldchefscongress.org.
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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.
Emirate’s Cosmopolitan Capital, Your Extraordinary Story
Abu Dhabi is a destination of near year-round blue skies and stunning white-sand beaches. Not-to-be-missed attractions such as the awe-inspiring Sheikh Zayed Grand Mosque, the theme parks and entertainment venues of Yas Island, and the Louvre Abu Dhabi in Saadiyat Island’s cultural district are complemented by a diverse selection of headline-grabbing events, luxurious island getaways, unique lifestyle experiences, and a selection of magnificent hotels and resorts. With state-of-the-art conference facilities, a permanent cruise terminal, and world-class infrastructure, there is plenty to see and do in Abu Dhabi.
With three diverse destinations in just one Emirate, Abu Dhabi is a truly extraordinary destination where respect for the past informs the present and shapes the future. This is a diverse emirate with desertscapes, oases, mountain heights, fabulous beaches, warm, clear waters, desert islands, an ancient heritage city, and a modern capital city. It’s a destination of historic buildings, thrilling attractions, engaging tours, and a packed calendar of events covering the arts, culture, sports, concerts, and trade shows. An extraordinary destination that will exceed your aspirations and deliver more than your expectations, Worldchefs Congress & Expo is just the start your remarkable Abu Dhabi story.
Don’t wait ― Register for Worldchefs Congress & Expo 2022 by December 31st and save up to $300 with the Early Bird rates: www.worldchefscongress.org/register.
Castello Monte Vibiano Signs as Worldchefs Global Partner and Official Partner of Worldchefs Congress & Expo 2022
Castello Monte Vibiano has renewed as a Global Partner and Official Partner of Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June.
Castello Monte Vibiano produces the world’s most awarded olive oil, and is an industry leader in sustainability – the first agricultural business in the world to receive Zero CO2 Emissions certification.
The world’s top chefs will have access to Monte Vibiano products for their masterful creations in the prestigious Global Chefs Challenge in Abu Dhabi. Find more information and register to attend with Early Bird rates until December 31st at www.worldchefscongress.org/register.
Paris, 21 of December 2021 – Worldchefs has announced a renewed partnership with Castello Monte Vibiano, Worldchefs Global Partners and Official Partner of the Worldchefs Congress & Expo 2022. Castello Monte Vibiano’s award-winning olive oil will be available to chefs during the Global Chefs Challenge Finals, taking place in Abu Dhabi from 30 May to 2 June 2022.
Castello Monte Vibiano is grounded in family heritage, celebrated winemaking, and award-winning olive oil production. The long-established vision of the Fasola Bologna family estate began with the founder planting ten thousand trees to surround the estate’s agricultural land. Today those trees offer a natural “green embrace” that proudly and protectively occupy over 30% of the estate.
Castello Monte Vibiano’s commitment to sustainability goes beyond the preservation of the lands of the estate. In 1998, they launched the 360 Green Revolution project, rethinking every facet of their operations from photovoltaic panels to biodiesel to solar-reflective paint for roofs. In 2009, Castello di Monte Vibiano became the first agricultural business in the world to receive UNI ISO 14064 certification from the Norwegian institute DNV (Det Norske Veritas), representing the highest standards and zero-impact production in terms of CO2 emissions.
The quality of the Castello Monte Vibiano philosophy is matched by the purity of their products. Castello Monte Vibiano is also the first company in the world to have DNA certification of their olives which guarantees the total tracking of oil origin for the consumer. An expression of the region’s biodiversity, Castello Monte Vibiano’s extra virgin olive oil represents twelve rare 100% genetically-certified Italian cultivars. All the olives are cultivated with patience, and harvested by hand before being pressed at a low temperature to preserve the organoleptic properties of the fruit. Thislengthy process combines passion and human dedication with technology to obtain an oil with a light, delicate taste, and the most awarded olive oil in history.
Over two decades ago, Monte Vibiano launched Vibianini EVOO Monodose Unfiltered. Monodose-sized at 10ml to prevent oxidation and deterioration, this product delivers the fine characteristics and freshness of the just-pressed, unfiltered EVOO and matte green color. Each serving is packaged in a recyclable, glass monodose bottle, and is extremely easy to store and serve. Amid the global pandemic, this single-serving olive oil provides a safe solution to restaurants and diners around the globe. “Monte Vibiano represents the very best in olive oil,” says Ragnar Fridriksson, Worldchefs Managing Director. “Their longstanding family heritage, vision, and pioneering efforts in sustainable agriculture and viticulture provide a blueprint for business with world-class values. Our Global Chefs Challenge competitors will have the very best ingredients thanks to the support of Castello Monte Vibiano.”
For more information on Castello Monte Vibiano and their products, visit montevibiano.it.
More information on the Global Chefs Challenge Final and Worldchefs Congress & Expo, taking place 30 May to 2 June 2022 in Abu Dhabi, can be found at www.worldchefscongress.org.
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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.
Chefs’ Association of Pakistan Inaugurates Sindh & Balochistan Region
Pakistan, 20 of December 2021- Chefs’ Association of Pakistan arranged the inauguration ceremony of its Sindh & Balochistan Region on December 4, 2021 at Arts Council Karachi where new members were also sworn in.
The Chefs’ Association of Pakistan, founded in 2006, is an apolitical and nonprofit organization. Being a proud member of Worldchefs – the global authority on food, CAP is the only national association of chefs in Pakistan that is internationally recognized. It represents the finest chefs, restaurateurs, hoteliers, food & beverage companies, culinarians, educators, learners and other stakeholders of Pakistan’s hospitality, culinary, travel and tourism industries. Currently, the association is operating in 14 cities of Pakistan but, keeping in view the increasing number of skilled and qualified chefs in the country, CAP is gradually expanding its network of offices in other provinces and cities as well. To make its international presence even stronger, CAP is strengthening its National Culinary Team of Pakistan and Young Chefs Team by adding and selecting new players through rigorous competitions and trials. CAP is also promoting the culture of food competitions, gastronomy workshops, and culinary seminars/webinars and different other activities based on the concepts of healthy diet in Pakistan.
For the participants of the event, CAP presented an exclusive ‘Gastronomy Session’ conducted by National Culinary Team of Pakistan (NCTP) Captain Chef Muhammad Raees who traveled all the way from the United States of America (USA) to talk on the art of gastronomy. Culinary students and professionals from different colleges and organizations attended the session and benefitted from Chef Raees’s interactive and informative talk on the future of gastronomy.
Chef Raees talking to the participants at the inauguration ceremony of CAP’s Sindh & Balochistan Region.
The attendees of the event included Ahmed Shafiq (Founder & Secretary General, CAP), Rao Zubair Khan (Chief Patron, CAP), Waqar Ilyas Khan (Senior Vice President – Corporate, CAP), Sabir Ahmed (Executive Director, COTHM Karachi), Usaid Ahmed (Manager Operations, COTHM Karachi), Tehseen Ahmed Qazi (Director Operations, COTHM North Nazimabad).
In his address, Ahmed Shafiq talked about the future of hospitality industry in Pakistan and across the world. He briefed the participants about the role of Chefs’ Association Pakistan and invited all the chefs in the country to become a member of the association. He appreciated the chefs from the Sindh and Balochistan Region for attending the event in such a big number. He announced that CAP would develop a team of young chefs from Karachi as well for international culinary competitions.
Participants at the inauguration ceremony of CAP’s Sindh & Balochistan Region.
Waqar Ilyas Khan talked about the useful benefits of Chefs’ Association of Pakistan for the newcomers from the Culinary Industry. He said that the association would guide its member chefs in the Corporate Sector as well and help them make their professional life even better.
Sabir Ahmed welcomed all the new members of CAP in Karachi and vowed that COTHM Karachi would always work on the frontline for the cause and interest of Chefs Association Pakistan.
At the end of the event, memberships of Chefs’ Association of Pakistan were awarded to the professional and celebrity chefs working in Sindh & Balochistan Region.
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For more information, please contact Fraaz Kasuri from the office of Chefs Association of Pakistan (CAP) at office@cap.net.pk
A message from Vanessa Marquis, CEC AAC, Chairman of Worldchefs International Chefs Day Committee
The new norm has brought us hesitancy to be around others. Many families in parts of the world have chosen to keep their children homeschooled. Our connection to one another seems to be through social media and technology. But I am very proud to say that many of you still made efforts to continue Chef Dr. Bill Gallagher’s vision for International Chefs Day. I want to thank everyone who took a moment in October to share his vision with your child, your students, and your community while still being unsure of our health safety.
Vanessa Marquis, CEC AAC, Chairman of Worldchefs International Chefs Day Committee
It has been heartwarming to see your pictures and videos during the last few weeks. The smiles on your faces and the smiles on the children’s faces are priceless. Chef Emmanuel Lorieux and Nestlé Professional did a fantastic job revising the toolkit to gear this year’s campaign, Healthy Food for the Future, towards online classes, and provided great ingredients to focus on our well-needed healthy immune system. Children had a chance to cook with you and taste delicious recipes that were all plant-based and sustainable.
This International Chefs Day was another successful year. We still had many challenges, but chefs came through to make events possible if their cities allowed it. So I want to thank all the chefs who participated in events, got creative to find a way to reach children with fun videos, sent prepared samples to schools, and held live Zoom calls to reach as many children as possible! One last thank you to Worldchefs President Thomas Gugler, the International Chefs Day Committee, and the Worldchefs Office.
Results of International Chefs Day 2022
Words from Chefs Worldwide
Jolanta Gervienė Lithuanian Chefs and Confectioners Association
“This project indirectly is a dream of my childhood: to become a primary school teacher. During classes with children, I have fun combining a dream with a beloved (and favorite) job. I enjoy talking about a healthy diet and cooking at the same time. I believe dreams can come true. It is very heartwarming to look at children’s sincere emotions, questions and funny answers during this project. After each lesson I receive positive feedback and feel that I’m doing something purposeful. I can see that in the eyes of every child and hear it in the honest word THANK YOU, followed by the question: When can you come again?”
Philippe Frydman South African Chefs Association
“International Chefs Day allows us to reflect on what we have done and what still needs to be done in our industry, whatever part of it we are involved. It also gives recognition to our chosen careers.
Just to see the joy on all those young faces, and sometime we get extra lucky and manage to find a pearl amongst them that finds their true calling and realizes that this is what he or she wants to do for the rest of their life! There is nothing better and that is why we should be doing this.”
Emmanuel Lorieux Nestlé Professional
“This project indirectly is a dream of my childhood: to become a primary school teacher. During I think that for us, Worldchefs and Nestlé Professional, International Chefs Day is very important in many ways. First, I would say that it’s our duty to educate the future generations on healthy and sustainable eating and that also we use our power of the white jacket and professionalism to bring credibility and relevancy to the content of the campaign. Also we are not only educating children, but also their parents as well through the virtual materials shared with them!”
Robin Austin Scottish Chefs
“What can I say! What a fantastic day we had with the pupils from Castle Brae High School in Edinburgh. They made Tropical Green Smoothies and a plant-based wholemeal pasta bolognaise. The pupils had a great time and enjoyed using fresh, healthy ingredients. They invited the Head of School along to taste the food and she was delighted with the flavor, color and texture. We were privileged to be working with such a fantastic school. They have amazing pupils that cook from their heart.”
Thanks to everyone who helped in making this year another success!
Welsh Chefs’ Partnership with College Group Celebrates Decade of Success
Wales, 15 of December 2021 – A successful partnership between the Culinary Association of Wales and Grŵp Llandrillo Menai spanning a decade has been celebrated with the signing of a new agreement.
The agreement will see the Junior Culinary Team Wales, which flies the Welsh flag in competitions around the globe, continue to be based at the Grŵp’s campus in Rhos-on-Sea where team manager Michael Evans is a lecturer.
Under the agreement, Grŵp Llandrillo Menai provides a base, sponsorship and a coach for the junior team, which comprises talented chefs aged 23 years and under.
The partnership began in 2011 when the Junior Culinary Team Wales was re-formed for the Culinary Olympics in Germany the following year.
The team has gone on to represent Wales in style, including achieving silver and bronze medals at the Culinary Olympics last year. Next up for the young chefs is the Villeroy & Boch Culinary World Cup in Luxembourg in November 2022.
The CAW’s link with Grŵp Llandrillo Menai dates to 2006, when it hosted the Welsh International Culinary Championships (WICC) for the first time. The three-day event, which attracts top chefs from across the UK and around the world, is now a firmly established fixture at the college and is due to be held from February 22-24. next year.
CAW president Arwyn Watkins, OBE, said: “We are delighted to renew our valued partnership with Grŵp Llandrillo Menai for another year and look forward to staging the Welsh International Culinary Championships 2022 there, after a two-year absence due to the pandemic.
“Chefs selected for the Junior Culinary Team Wales squad have an exciting year ahead as they prepare to compete at the Culinary World Cup in Luxembourg, one of the top two international competitions for chefs from around the globe.
“The junior team holds the key to the future and hopefully many of the young chefs will progress to the senior team to compete at the highest level on the world stage.”
David Owen, Assistant Principal of Grŵp Llandrillo Menai, said: “We are delighted to continue our support for the Junior Welsh National Culinary Team, which has been promoting and nurturing the nation’s young talent for nearly 20 years.
“Members of the team, many of whom have been Grŵp Llandrillo Menai hospitality and catering students, have competed in a number of competitions across the globe, including the Culinary Olympics and Culinary World Cup. They have even served St Davids’ Day canapes at Number 10 Downing Street!
“The evolution of a talented junior team, managed by Michael Evans, is a positive step towards the future of culinary skills in Wales, not only showcasing their talents but also the best of Welsh produce.”
Feature photo: Culinary Association of Wales president Arwyn Watkins, OBE (left) with Grŵp Llandrillo Menai’s assistant principal David Owen and Junior Culinary Team Wales manager Michael Evans.
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For more information, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.
Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)
International Culinary Institute (ICI)
ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.
International Culinary Institute
Programme Manager (Pastry, Bakery and Confectionery)
Ref.: C/ICI/PM(PBC)/12/21-AP2
Major Duties:
To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
To establish and maintain close contacts with the industry partners, professional bodies and institutes both local and overseas;
To support marketing and promotional activities of the culinary programmes; and
To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.
Requirements:
A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
At least 5 years’ international experience in the relevant industry and / or teaching;
Preferably with:
qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
knowledge and experience in trade test systems;
Proven management and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in computer software applications.
Notes:
The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.
Application Procedures:
A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.
Closing date for application: 9 January 2022
Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.
The Council reserves the right not to fill the post(s).
Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.
Radhika Khandelwal tells us how what’s almost been forgotten transformed her kitchen for the better.
“Don’t throw that, it’s food!” my naani (maternal grandmother) screamed. My seven-year-old self was perched on the bench in the huge open kitchen, helping my grandmother cut beautiful and bright red carrots—some perfect and some wonky—for pickling, and I was just about to bin the carrot tops.
Radhika Khandelwal, Chef and Owner, Radish Hospitality,
This incident occurred in 1995 and that one memory of sitting and slowly connecting with food and my grandmother on a winter afternoon makes me realize how much our food systems have changed. The memory highlights how well we used to eat and care for our food. The use of carrots in the winter meant we were eating seasonally; the process of pickling to savor the delicious juicy carrots in the summer meant we used to preserve our food, and the fact that my grandmother used to make the most delicious carrot leaf chutney with the carrot tops meant we were eating root to shoot.
As I grew older and busier, with school and friends and life, no one had the time to sit down and cut carrots. Pickles would still come from my naani’s house, and we would relish them and talk about the slower life but do nothing about it.
It was not until I went to Australia to pursue my dreams and I saw a picture of a wonky looking carrot on a billboard stating an insane amount of food being wasted for not looking perfect that the memory of my grandmother and her kitchen came rushing back to me. As I researched more and more, I realized the absurdity of the fact that we as a planet have more than enough food to feed everyone, yet approximately 800 million people face food insecurity while we waste one third of the food produced worldwide.
From then on, I knew I wanted to be deeply involved with food waste as a challenge and play my role well as a chef who could influence better food choices.
I opened my third restaurant in New Delhi with its cornerstone set as sustainability. And although I didn’t realize it at the time, I was taking away the values that would form the cornerstone of Fig & Maple’s philosophy. When I launched my restaurant in 2016, I was looking to grow as a chef and share my love of local and regional cuisine with New Delhi. Despite establishing a successful café in a quaint Delhi hamlet, I was hungry for change, and I wanted to spread my creative wings.
Eating locally and seasonally is about more than just shopping from the street-side vendor next door. In New Delhi, the concept of neighborhood bakeries and other small-scale food suppliers in urban areas doesn’t exist the way it does across the West. So, when we encourage our guests to source locally, what we’re really asking them to do is make the effort to go out of their way.
Hummus made with green chickpeas
A biodiverse, local, and seasonal spread – that’s also delicious!
Axone with smoked pork
However, as a chef, I know better. I can control how I source the ingredients I use and how I promote them. And when such abundant biodiversity exists in the country I live in, it truly does eliminate the need for looking outside. While this shouldn’t feel revolutionary, it really is, because we’ve been able to participate in the revival of produce that was tucked away in family stories and culinary history.”
Imagine taking a trip to Goa and learning how to use ingredients like Triphal or Bimbli by the very farmers who grow them. Triphal is a delightfully deceptive berry that resembles a Timur pepper but tastes like lemon. Bimbli is a sour fruit which lends a background note for many local curries. It’s also consumed as a chaser right after an urrak shot. Urrak, which is the first distillate while making Feni from fermented cashew apple juice, is incidentally a local Goan drink that has been kept alive through oral tradition, to an extent that Feni today enjoys a ‘Geographical Indicator’ status, India’s equivalent to the French or Italian appellation system for its foods and beverages.
To discover these ingredients and use Fig & Maple’s kitchen as a showcase platform did more than align with the values I have wanted to abide by as a chef. It also became a great honor to be the conduit for sharing these stories. At every step, we have tried to remain cognizant of not appropriating these ingredients and stories as ours.
One of the values I have always wanted to propagate is the pride for regional Indian ingredients and cuisine, showcased through modernist techniques.
To walk around the kitchen at Fig & Maple is to become acquainted with familiar new-age equipment like blitzers and sous-vide machines and vacuum chambers. And to every onlooker’s delight, the modern equipment lives harmoniously alongside traditional Indian cookware like brass rods, the sil-batta, mortar-pestles, and the chakki for grinding small batches of flour.
By now I had a bank of local farmers I wanted to work with and learn from; I had a sound understanding of local, seasonal and indigenous produce, and hunger and curiosity to learn as much as I could. I understood that we need to highlight forgotten grains and greens alike before they are truly extinct, we needed to understand the biodiversity and the quick loss of it and we needed to understand food as food, not as waste. However, only a certain percentage of the urban consumer is “woke” enough to understand regenerative or sustainability in food.
When you dine out at a chef-led space, you are being influenced by each dish brought to your table. Which means flavor is king. People go out to experience new and delicious foods. Unfortunately, the PR behind sustainability makes the general consumer feel like it’s going to be boring, tasteless, and banal. It was time to sharpen my knives and get innovative.
When it came to cooking the food we cook, we consciously made sure we went out on a limb into territory that we were completely unfamiliar with. Whether it was the using or borrowing axone from the Northeast or a skyu from Ladakh, or even making our own Kachampuli vinegar because of its limited availability, no ingredient was too wild, too bold, or too strange to be used.
Kokum from Goa
The ever-evolving Fig & Maple salad
Indian mulberry, shehtoot
Moringa leaves
I too started with very, very small changes. Instead of using wheat, one of the four most used ingredients (60% of the world’s calories come from industrially grown wheat, rice, maize and potato), I started using ancient grains like amaranth, ragi, nachni and kodo millet to make the same scrumptious dishes. It was an easy-replacing, never-failing formula, with of course tweaks to the recipe. I realized quickly how easily my consumers adapted to this. They had moved to this change with great ease. It was time to make bigger changes.
My signature salad at the restaurant never stays the same. From the greens to the fruit and the mustard dressing, everything changes with every passing season. We started marketing ourselves as a place with a consistently great experience but prided ourselves to be never consistent when it came to the taste of the dish. When we adapt to seasonality and locality, we can never, ever guarantee your food will taste the same; we just have to accept that. In the summer we use leaves such as amaranth, kolmi shaak, gongura—showcasing the vast biodiversity of India. And in the winter we go down the route of using nastrutium, mustard leaves, radish leaves. We dehydrate figs in the summer; we ask our farmers to send us as many varieties as they grow and we match the flavors with multiple kinds of mustards from across the country and emulsify it with stalks and roots of coriander (yes, those flavor bombs which too are usually binned). The Fig & Maple salad, based on the concept of the restaurant—showcasing biodiversity, seasonality, preservation and using hyper-local ingredients, named after the establishment, presented in the most beautiful crescent—became the bestseller. It made me question everything we had learnt so far about consistency.
Now came the biggest challenge I had faced so far in kitchens worldwide—food waste—how to change people’s perception behind what’s food and what’s not. What we call “zero-waste” in light of a global megatrend is, in so many ways, our own heritage that we have somehow become far removed from over the course of a few generations. Lives are busier. Families are smaller. The cost of living is higher. And cooking at home is simply not a priority in the face of a lifelong multitasking trapeze act. For better or for worse, we have had to choose convenience, which has led to knowledge being lost or forgotten.
It took me two years to train my team to understand the value of food. I was pretty much obsessed. I would go through the bins to make them understand what they are throwing out is food. I spoke to them about how they ate in their hometowns and each one had a different story of preservation and eating root to shoot. We started working together to create menus highlighting these culinary traditions and using very modern techniques to make them way more approachable to our consumer. Now, we proudly run a zero-waste kitchen and bar, with each borrowing skins, peels and preserves from the other. It was tough, but it’s possible. One of our best-selling bar snacks is called “Skinny Chippin”. It’s basically peels of any seasonal veggies converted into chips. Imagine had I named it garbage chips? That’s what I mean about the PR behind food waste.
I still haven’t been able to define the cuisine at Fig & Maple; we decided we are a space which is trying to make regional, forgotten, community and tribal food more approachable for the modern consumer. We are trying to introduce you to flavors you haven’t met before and by doing that we are able to highlight the vast biodiversity of the country. We are here to remind you that food is food, not waste. We are not trying to be stand out-ish; we are building a community of farmers and producers and restaurants and chefs all working towards the same goals. The goal of food security.
At the end of the day, all we’re doing is bringing together the myriad colors and forms of nature through the food we grow, the food we create, the food we serve, and the food we eat. No step is too small to create change, and together we must change.
About the Author
Radhika Khandelwal
Chef and Owner, Radish Hospitality, @pandoodle
Radhika Khandelwal moved to Melbourne, Australia at the age of 17 to pursue a degree in Psychology. She began working at a fine dining restaurant to support herself, and sparked a passion for cooking. When she returned to India in 2013, she founded Radish Hospitality, an umbrella company for her restaurants Ivy and Bean (founded 2013) and Fig and Maple (founded 2016). Fig and Maple was founded as a canvas to showcase the vast indigenous biodiversity of India by using local, seasonal, and lesser known ingredients. The arrival of Fig and Maple in Delhi marked the beginning of a new movement in sustainability and was quickly adopted across the city by numerous chefs.
As an advocate of sustainability and a member of the Chef’s Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste. Radhika – as a Chef and as a food security activist – has spoken and represented India at the the World Economic Forum and the 75th UN General Assembly and has been featured in eminent publications like Salty Magazine, Vogue India, Condé Nast Traveller, The Economic Times, GQ India, The New York Times, Verve, The Hindu, Lifestyle Asia, Indian Express, and many more.
Paris, 9 of December 2021 – Worldchefs Academy is excited to announce the launch of the German Pre-Commis Chef Course! Adding to the line-up of free coursesavailable for our global community, the German Pre-Commis Chef Course joins the English, Spanish, Portuguese, Arabic and Italian Library!
“On behalf of the Worldchefs Board of Directors, I would like to congratulate everyone involved for making this educational opportunity available to aspiring Chefs in German-speaking communities around the world. We are extremely proud to be now offering the Pre-Commis Chef Course in 6 languages and will be adding Mandarin very soon”, stated Worldchefs President Thomas Gugler.
With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, hygiene, sanitation, basic cooking and nutrition, the Pre-Commis Chef Course can be followed as a complete curriculum or individual lessons can be utilized to compliment other existing courses or provide theoretical components towards culinary apprenticeship training.
Participants can learn through the online platform or via the mobile app also offering an offline study mode. The Pre-Commis Chef Course links to Worldchefs Certification opportunities and offers to be the first step towards a culinary career.
Worldchefs Academy would like to extend its sincere gratitude to Petra Maria Gugler and Elisabeth Volino for their contributions during the German Pre-Commis Chef Course review and for supporting Worldchefs Academy’s efforts to offer this educational opportunity that will inspire future German Chefs worldwide. A hearty congratulations is also extended to Elisabeth Volino for becoming the 1st Worldchefs Academy German Pre-Commis Chef Graduate!
Worldchefs Academy is very proud to welcome Petra Maria Gugleras Worldchefs Academy German Advisor and looks forward to working together with her to promote, showcase, develop and expand the global reach of the German Pre-Commis Chef Course in the years to come.
About Worldchefs Academy
Worldchefs Academy, a division of World Association of Chefs Societies (Worldchefs), developed the Pre-Commis Chef online course and mobile app in conjunction with NestléProfessional and the Pro Gastronomia Foundation to offer culinary education for aspiring chefs that may not have the means, mobility or flexibility to attend full-time culinary school. The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and is available at www.worldchefsacademy.com
About Worldchefs
The World Association of Chefs Societies (Worldchefs) is a dynamic global network with over 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 93 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 culinary profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large. www.worldchefs.org
Ja Chef! Die deutsche Version des Pre Commis Chef Kurses ist jetzt aktiviert!
Paris 9. Dezember 2021 – Worldchefs Academy freut sich bekannt geben zu können, dass die deutsche Version des Pre Commis Chef Kurses aktiviert wurde! Die deutsche Version des Pre-Commis-Kochkures ergänzt das Angebot an kostenlosen Kursen, die durch ihre globale Vereinigung zu Verfügung stehen, und ergänzt ihre englische, spanische, portugiesische, arabische und italienische Bibliothek!
„Im Namen des Worldchefs Board of Directors möchte ich allen Beteiligten dazu gratulieren, dass sie diese Bildungsmöglichkeit angehenden Köchen, in deutschsprachigen Gemeinschaften auf der ganzen Welt, zur Verfügung stellen. Wir sind sehr stolz darauf, den Pre-Commis Kochkurs jetzt in 6 Sprachen anzubieten und werden in Kürze die Übersetzung in Mandarin hinzufügen“, sagte Worldchefs Präsident Thomas Gugler.
Mit einem Lehrplan, der die Grundlagen der kulinarischen Professionalität, Gastronomie, Theorie im Bereich Kochen, Sauberkeit, Hygiene, Grundkenntnisse des Kochens und Ernährung abdeckt, kann der Pre-Commis-Kochkurs als vollständiger Ausbildungsplan befolgt werden oder einzelne Lektionen können als Ergänzung zu anderen bestehenden Kursen verwendet oder theoretische Komponenten für die Kochausbildung genutzt, werden.
Die Teilnehmer können über die Online-Plattform oder über die mobile App lernen, die auch einen Offline-Lernmodus bietet. Der Pre-Commis-Chefkurs ist mit den Worldchefs-Zertifizierungsmöglichkeiten verbunden und bietet den ersten Schritt in Richtung einer kulinarischen Karriere.
Die Worldchefs Academy möchte Petra Maria Gugler und Elisabeth Volino ihren aufrichtigen Dank aussprechen, da sie mit ihren Beiträgen, zur Überprüfung der deutschen Übersetzung des Pre-Commis-Kochkurses dazu bei getragen haben, die Bemühungen der Worldchefs Academy zu unterstützen, zukünftige deutsche Köche weltweit zu inspirieren. Herzliche Gratulation geht auch an Elisabeth Volino zum 1. Deutschen Worldchefs Academy Pre-Commis Chef Abschluss!
Die Worldchefs Academy ist sehr stolz, Petra Maria Gugler als deutsche Beraterin der Worldchefs Academy begrüßen zu dürfen und freut sich darauf, mit ihr zusammenzuarbeiten, um die globale Reichweite des deutschen Pre-Commis-Kochkurses in den kommenden Jahren zu fördern, zu präsentieren, zu entwickeln und auszubauen.
Über die Worldchefs Academy
Die Worldchefs Academy, eine Abteilung der World Association of Chefs Societies (Worldchefs), hat in Zusammenarbeit mit Nestlé Professional und der Pro Gastronomia Foundation den Pre-Commis Chef-Onlinekurs als mobile App entwickelt, um aufstrebenden Köchen, die möglicherweise nicht über die Mittel, Mobilität oder Flexibilität verfügen, eine kulinarische Ausbildung durch den Besuch einer Vollzeit-Kochschule bzw. -Ausbildung zu erhalten. Die mobile App der Worldchefs Academy kann sowohl im App Store als auch bei Google Play heruntergeladen werden und ist verfügbar unter www.worldchefsacademy.com
Über Worldchefs
Die World Association of Chefs Societies (Worldchefs) ist ein dynamisches globales Netzwerk mit über 110 Kochverbänden weltweit. Als führende Stimme im Gastgewerbe kann Worldchefs auf eine 93-jährige Geschichte, seit der Gründung an der Sorbonne durch den ehrwürdigen Auguste Escoffier, zurück- blicken. Als aktive internationale Vereinigung von Kochprofis setzt sich Worldchefs dafür ein, den Kochberuf voranzubringen und den Einfluss der Kochjacke für das Wohl der Branche und der gesamten Menschheit zu nutzen. www.worldchefs.org
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