IKA/Culinary Olympics 2024: Pre-Registration Open, Conditions of Participation Online
Teams can now pre-register to participate in the IKA/Culinary Olympics 2024. Official registration will be possible shortly. In addition, the Conditions of Participation have been published.
In about one year, hundreds of chefs from all over the world will once again be causing goosebump moments in Stuttgart: at the IKA/Culinary Olympics, which will take place from February 2 to 7, 2024, parallel to the Intergastra trade fair, they will be competing for Olympic gold. Teams (National, Junior National, Community Catering and Regional) can now already pre-register for a starting place in the unique competition. Official registration for participation – then also for Individual Exhibitors and Live Carvers – is expected to open in mid-February 2023.
For your pre-registration, send an email to ika@vkd.com. Please indicate which team you would like to pre-register.
In addition, the Conditions of Participation for all competition categories can now be viewed and downloaded.
About IKA/Culinary Olympics
Anyone who has ever attended the IKA/Culinary Olympics will always remember its special flair and the feeling that makes this event so unique. No other international competition for chefs is as diverse, comprehensive, and exciting as the mega event in Stuttgart. The IKA/Culinary Olympics bring together the most talented culinary artists from all over the world – a ‘once in a lifetime’ event that has been repeated every four years since 1900.
Divided into different categories, talented chefs with a particular passion for the competition meet at the Culinary Olympics. They face up to their competitors and the attentive jury of experts, show award-winning creations on the plates and start culinary trends .
The competition calls for maximum concentration and a great deal of know-how. Additionally, on the way to the podium, creative achievements count at least as much as cleanliness, hygiene, and sustainability in the workplace. And: in the team categories, team spirits are often defensive when it comes to winning.
FERRANDI Paris, a leading culinary arts and hospitality management school, has joined Worldchefs as an Education Partner. A standard-bearer of the French art of hospitality, the century-old institution trains actors of renewal in gastronomy and hospitality with pedagogical excellence.
Part of the celebrated Quality Culinary Education Program, FERRANDI Paris fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education.
Paris, 19 of January 2023 – Worldchefs has announced a new partnership with FERRANDI Paris as part of the celebrated Quality Culinary Education Program. As Worldchefs Education Partners, FERRANDI Paris unites their staff, students, and alumni with an international network of hospitality professionals charting the future of culinary education and training.
A standard-bearer of the French art of hospitality, the century-old institution continues to train actors of renewal in gastronomy and hospitality with pedagogical excellence. Accepted as a Worldchefs Recognized School, FERRANDI Paris fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Worldchefs Education Partners represent excellence in culinary education on a global scale.
The state-of-the-art campus at FERRANDI Paris in Dijon. For a virtual tour, click here.
FERRANDI Paris is a school of experimentation, nurturing a spirit of creativity coupled with a professional ecosystem that provides exceptional opportunities for graduates. 93% of graduates find employment within six months of graduation, and 27% have set up their own businesses in the last 10 years.
With five campuses, FERRANDI Paris offers courses in Paris, Dijon, Saint-Gratien, Bordeaux, and Rennes. Programs for international students are delivered exclusively on the Paris and Dijon campuses. International students can study in Intensive Professional Programs in French Pastry or French Cuisine. Nestled in the heart of Burgundy, the brand-new campus in Dijon provides a state-of-the-art facility in the center of the historic city.
“Worldchefs is proud to welcome FERRANDI Paris to our international network. Their history and dynamic approach to education provides students with a path of discovery that blends heritage and innovation,” says John Clancy, Worldchefs Education Director. “Together with all our Worldchefs Education Partners, we share a united vision to prepare the future leaders of hospitality, inspiring knowledge-sharing and skill-building on a global scale. We look forward to a fruitful collaboration.”
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 curriculum, 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.
Worldchefs Renews Longstanding Partnership with Sterling White Halibut AS
Sterling White Halibut AS, the leading global supplier of farmed halibut, has renewed as a Global Partner of Worldchefs.
Since 2001, Sterling has brought high quality halibut from the deep fjords of western Norway to Michelin-starred restaurants and culinary competition arenas across the globe, investing in culinary professionals and supporting the next generation of industry talent.
Paris, 13 of January 2023 – Worldchefs has renewed their longstanding partnership with Sterling White Halibut AS, the leading global supplier of farmed halibut. Since 2001, Sterling has brought high-quality halibut from the deep fjords of western Norway to Michelin-starred restaurants and culinary competition arenas across the globe.
Headquartered in Hjelmeland, Ryfylke, Sterling’s production facilities are dotted along the Norwegian coast, with a hatchery in Rørvik, Trøndelag, a growing facility in Vindafjord, Rogaland, and sea facilities in Hjelmeland. A fully integrated aquaculture company, Sterling offers premium halibut products bred and raised in the cold crystal-clear waters of Ryfylke in Rogaland, tended to for four to five years, and handled with the utmost care.
Sterling White Halibut invests in skills development, with a special focus on young chefs and apprentices. With pride in their product, Sterling organizes Sterling Academies and to help train the upcoming generation of chefs to deliver the optimal taste experience. Sterling also helps to provide opportunities for skills enhancement in competition, sponsoring several international competitions, including Worldchefs’ Global Chefs Challenge. Sterling ® halibut has been named an official ingredient of the Global Chefs Challenge, as well as Bocuse d’Or Asia and Europe. Norway’s own Aron Espeland, 2022’s winner of the Global Young Chefs Challenge, also took home the award for Best Fish Global Young Chefs Challenge.
Aron Espeland’s (Norway) Global Young Chefs Challenge-winning dish featuring Sterling ® halibut.
“Our relationship between Sterling and Worldchefs is very strong, and we have had very good cooperation for many years. Worldchefs has opened many new possibilities for us all over the world and they are a very professional organization that always supports us as a sponsor,” says Thomas Torstensen, Sterling’s Sales Director of Norway, UK and USA. “We are proud to be a part of Worldchefs and we look forward to supporting each other for many years to come.”
“We highly value our collaboration with Sterling White Halibut,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are thrilled to be a part of their story and commitment to investing in culinary professionals and supporting the next generation of industry leaders.”
Grow your brand and business by affiliating with the leading global culinary association. Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.
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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 curriculum, 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.
At Forever Oceans we are always looking for talent at the highest level to support our mission of providing nutritious, delicious, and sustainable fish to consumers around the globe through innovation. We have a culinary board of over 50 top chefs from across the United States that help with new product innovation, culinary inspiration, education, community relations, culinary leadership to sustainability, and conservation.
Paul Dickinson, the first member of the Forever Oceans Global Culinary Board.
A new face joins our Culinary Board, and is the first member of the Forever Oceans Global Culinary Board. Based in the UK, Paul Dickinson worked for Fuller, Smith & Turner P.L.C. from 2017 to November 2022 as their Director of food. Fuller’s operates 415 managed and tenanted operations. The managed estate is made up of 209 public houses and hotels of almost every conceivable style but with a common vision to consistently deliver distinctive, fresh food with outstanding service.
In November 2022 Paul started his own consultancy firm which concentrates on the hospitality industry across Europe, to provide the best in innovation, the highest quality of food, sustainably sourced, connecting the right skilled people to the best companies, to life and culinary coaching. At the same time acting as head coach to England’s culinary team which just won Gold and Silver in the 2022 Culinary World Cup held in Luxembourg, with the team’s focus now on the IKA/Culinary Olympics 2024.
Paul sets the standard for what we are looking for in chefs around the world to join our global culinary board team. If you have a similar background of talent and skill and would like to join this high-profile team please reach out to Mark Allison, Corporate Executive Chef at Forever Oceans at:
Species: Seriola rivoliana Common names: Kanpachi, Longfin Yellowtail, Almaco Jack & Amberjack
Premium, sashimi grade product
Efficient growth due to warm water
Versatile menu offerings
Nutrient rich, high in Omega-3’s
Now more than ever, our planet needs new methods to produce food to feed an ever-growing world population. The way we’re currently raising livestock and poultry is unhealthy both for the animals and the environment. And overfishing is depleting the oceans’ resources, not to mention a great deal of neighboring sea life. A better way isn’t just important, it’s imperative. Now. That’s what drives us. We’ve done the research, perfected the science, and innovated the tech to feed our planet and preserve our oceans. We have the fish to prove it. And we’re just getting started. We completed our Environmental Footprint Assessment partnering with The Nature Conservancy, and the carbon footprint for Forever Oceans fish is estimated to be less than 1/14 of that for beef. The farm-gate footprint of Forever Oceans Kanpachi is estimated at less than 5 kg of carbon per kilogram of fish produced, which is less than global average emissions for farmed salmon, and is therefore a comparatively low emissions form of animal protein.
“Our work with Forever Oceans demonstrates the environmental advantages of offshore aquaculture systems. With the right intent and practices, these systems can contribute to building a low carbon food system and operate in harmony with ocean ecosystems,” -Robert Jones, Global Lead for The Nature Conservancy’s Aquaculture Program
Mark William Allison Corporate Executive Chef Forever Oceans
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Did you know that the steaming cup of tea in front of you not only tastes great, it also does wonders for your body! This includes improving your immunity and keeping you away from nasty flus, as research suggests that drinking tea can boost your immune system.
Your immune system is the first line of defense against disease-causing germs all around you, so fostering a strong system can prevent you from falling sick often.
This is where Tea comes in! Research suggests that drinking tea can enhance your immune system, due to the polyphenols and theanine present in tea.
The fresh, tender shoots of tea, which then become Black Tea, Green Tea and Oolong Tea, contain significantly high amounts of polyphenols. As a tea grower that understood the importance of quality and how it affects our health, Dilmah’s Founder Merrill. J. Fernando pioneered the concept of Single Origin Tea with Dilmah Tea – Tea that consists of only the two first tender leaves and a bud – containing the greatest concentration of immunity-boosting benefits.
Experts recommend drinking 4 – 5 cups of Tea a day to truly unlock the powers of a boost in immunity, and we’re here to help!
Dilmah’s publication ‘Immunity Inspired by Tea’ is a comprehensive recipe booklet and guide into different ways of incorporating tea in your diet and meal plans. Mixed with other powerhouse ingredients and superfoods, the benefits of your cup of tea are not only further boosted, it also turns into a delicious gastronomy or mixology masterpiece that will leave your tastebuds teangling for more!
Flip through their amazing recipes such as the Goji Berry Cashew Chocolate, Turmeric, Almond Protein Ball; a stunning Aioli made with Peach Black Tea; Gazpacho shots made with Dilmah’s Tangerine, Rose and Grapefruit Infusion; and Ginger and Mint coolers, among many others.
With a range of both, gastronomy and mixology, tea-inspired recipes tailored to boost your immunity, Dilmah’s recipe booklet is an important must-have in your cooking arsenal!
Happy brewing!
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Have you started your festive cookie baking yet? One of the most popular cookies that occupy a significant place in the world market for biscuits is sandwich cookies. The cream sandwiched between the crunchy cookies or the wafer sheets, enhanced the deliciousness of the cookies and wafers. Chocolate or other coatings enrobed the cookies create mouth-watering desserts that are well worth leaving room for!
Have you ever wonder what are the ingredients in cream fillings? Essentially, the cream filling contains sugar, fat and flavouring. Fat is the most important component in cream fillings and is carefully selected to provide the cream specific characteristics. The characteristics that cream fillings should have are as follows:
Quick setting (fast rate of solidification)
Firm at usage temperature and no leaking out from the sandwich
Good melting properties in the mouth to avoid waxiness
Free of trans-fats
Bland in taste to facilitate the addition of flavourings
The cream flavours are vary from indulgent flavours such as vanilla, chocolate and hazelnut to fruity flavours.
Palm oil is the preferred fat for cream fillings formulations basically due to its ability to provide all the above characteristics that are required to produce a good quality cream fillings. If you are concerned about your health, especially the risk of consuming trans-fats and high saturated fat, the palm-based trans-fat free and low saturated fat cream filling is available in the market. Palm-based cream fillings possess the following characteristics:
The cream is smooth and creamy
Solidifies sufficiently as it contains sufficient solid fat
Stay firm at room temperature and able to hold biscuits together
Quickly melts in the mouth leaving no waxy after taste
Palm oil is a source of natural fat
Palm oil is extracted from the flesh (mesocarp) of oil palm fruits and has a balance fat content of 50% solid fat and 50% liquid oil. Various trans-free fats can be derived from palm oil through physical fractionation, without the need to undergo a hardening process using hydrogen called hydrogenation. Besides cream fillings, palm fats are also suitable for use as a milk fat replacer in ice cream mix, caramels and toffees. Picture below shows the applications of various palm fats in food and nutraceutical products.
Processing and uses of palm oil after crude palm oil is processed
Palm oil has high oxidative stability
Palm-based cream filling is suitable for long-term storage as palm oil is highly tolerant to oxidation by surrounding air or high temperatures and does not turn rancid easily.
Smooth and creamy
The type of fat crystals present affects the creaming abilities of fats. Beta prime (β’) fat crystals, which are smaller, more stable, and equally distributed, are present in palm oil. This plays a significant role in its creaming property’s perfection.
Stay firm at room temperature and able to hold biscuits together
Solid fat in food plays many important roles such as improve appearance, enhance taste, provide better texture and enhance stability. It was found that palm-based cream is more stable than dairy creams, especially in hot climates. The good proportion of solid fat content in palm oil contributes to the consistency of the creams and does not easily oiling out during storage.
Melts in the mouth leaving no waxy aftertaste
Solid fat that melts entirely near body temperature is required for the use in biscuit cream to keep the cream’s consistency while preventing a waxy aftertaste. The melting temperature of palm-based fat for biscuit cream formulation are around 36oC-39oC which are very close to body temperature.
Does not contain harmful trans-fat
Trans-fat is formed in high concentration during oil hardening process, specifically partial hydrogenation. Partial hydrogenation of oil is done by adding hydrogen molecule to the oil under high temperature condition with the presence of catalyst. This process converted the natural cis-unsaturated form of the oil to an artificialtrans-unsaturated form which turns the oil into solid state without changing its unsaturated fat content. Partial hydrogenated oil became popular in 1950s-1970s as it was believed to be a healthier alternative to high saturated fat vegetable oils and is widely used in food manufacturing. However, by late 20th century, trans-fat from partially hydrogenated oils has been discovered to have a more deleterious impacts on health than saturated fats, notably heart health, according to a large body of scientific research. Since then, numerous initiatives to reduce artificial trans-fat intake have been taken by health organisations across the world.
On the other hand, palm oil is modified using fractionation controlled by crystallisation (reduced temperature gradually to allow it solidify) and followed by physical separation using filtration. Two types of fats are obtained from this process namely, palm olein (liquid part) and palm stearin (solid part). These fat products can be further fractionated to produce even more fractions and are free of trans-fat. Palm oil is available in different fractions and characteristics, thus is versatile and diverse in its applications.
Sustainable source
The palm oil industry is one of the most highly regulated agricultural sectors in the world. For instance, Malaysia’s palm oil sector ensures compliance with policies that prohibited deforestation, peat development, and exploitation. In Malaysia, oil palm is planted on legal agricultural land. Through the national standard, Malaysian Sustainable Palm Oil Certification Standard (MSPO), Malaysia promotes the expansion of the sustainable palm oil industry. The MSPO certification standard promotes sustainable palm oil production while balancing the need for wildlife conservation, environmental protection, and the livelihood of oil palm-dependent populations.
Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.
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