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Month: May 2023

Categories
Partnership

 A New Ingredient in the Mix: Anchor Food Professionals and Worldchefs Announce Global Partnership 

custom culinary team

A New Ingredient in the Mix: Anchor Food Professionals and Worldchefs Announce Global Partnership 

  • Anchor Food Professionals has joined the largest culinary trade association as a Worldchefs Global Partner and official dairy sponsor of Worldchefs Congress & Expo 2024.
  • As a part of Fonterra brand, a co-operatively owned global dairy company from New Zealand, Anchor Food Professionals creates high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 29 of May 2023 – Anchor Food Professionals and Worldchefs have announced a new global partnership. Joining as a Worldchefs Global Partner, Anchor Food Professionals is now the official dairy sponsor of Worldchefs Congress & Expo 2024. A part of Fonterra, a co-operatively owned global dairy company from New Zealand, Anchor Food Professionals creates high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries. 

The partnership marks a key opportunity for collaboration in culinary expertise and trends with the largest international culinary trade association. Putting the brand’s New Zealand dairy heritage and experience to good use, Anchor Food Professionals expands their insights for kitchens large and small around the world while showcasing grass-fed, natural dairy nutrition; free from GMO, growth hormones and antibiotics*. 

Anchor Food Professionals works with customers to help improve their products and grow their businesses. The company’s Global Advisory Chefs provide technical knowledge, develop new products, provide menu ideation and deliver first-hand experience of busy kitchens to help customers gain a competitive edge. Through industry insights and world-leading research and innovation, Anchor Food Professionals continuously introduce new dairy ingredients and service solutions that help meet the demands of today’s foodservice professionals.

Steven Ong, Global Advisory Chef for Anchor Food Professionals

“I’m super excited about our partnership with Worldchefs—the World Association of Chefs’ Societies—as it’s the global authority of the culinary industry,” says Steven Ong, Global Advisory Chef for Anchor Food Professionals. “With Worldchefs, we get the opportunity for prominent visibility, raising our profile in front of a captivated audience of chefs through more than 110 member countries on all continents. We will also be able to showcase our premium AFP products to a targeted audience of chefs and gastronomy opinion leaders by being the ‘Worldchefs most trusted dairy brand.’”

“The world of food is constantly evolving, and it is rare to find a company that has made the intentional choice to dedicate resources to really learning with and listening to food service professionals,” says Rick Stephen, Chairman of Worldchefs Culinary Competition Committee and former Continental Director for Asia. “We welcome their chefs to our international network and look forward to meeting them in kitchens around the globe.”

By adding Anchor Food Professional’s cream and butter into the mix at Worldchefs Congress & Expo 2024 in Singapore, thousands of the world’s best chefs will experience world-leading products at trade events, global showcases, and more.

Visit www.anchorfoodprofessionals.com for more information on their products.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

*When cows are sick and require antibiotic treatment, it is under veterinary advice. Antibiotics can only be prescribed by a veterinarian in New Zealand, and animals requiring treatment are removed from the herd and do not contribute to a farm’s milk supply until their withholding period has concluded and they are clinically recovered. 

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Categories
Blog

 Energy saving with commercial refrigerators 

Energy saving with commercial refrigerators 

From counters to cabinets, commercial refrigeration equipment represents nearly a third of the energy used within a professional kitchen. As it is rarely – if ever – switched off, operators could be forgiven for thinking that high running costs are unavoidable. However, when properly specified and regularly maintained, that needn’t be the case.

What is an energy-efficient commercial refrigerator?

The easiest way to determine the energy efficiency of a commercial refrigerator is to look at its energy label. Energy labels were first introduced for commercial catering equipment under the EU Energy Labelling Directive (part of the Ecodesign Directive) in July 2016. Appliances are rated ‘A+++ to G’, with ‘A+++’ being the most efficient class and ‘G’ being the least.

Energy labels for commercial refrigeration equipment also display further key information, such as the total recommended capacity and the annual energy consumption (kWh/annum).

Another helpful performance indicator for operators to be aware of is Climate Class, which illustrates the appliance’s ability to correctly preserve food in different working conditions. Given the typically high temperatures in a professional kitchen, operators should consider commercial refrigeration units built to Climate Class 4 or 5. This will ensure the appliance can operate efficiently, even if the ambient temperature reaches 30- 40°C.

Energy savings with commercial refrigerators

The latest commercial refrigerators and freezers maximise efficient operation thanks to a host of innovative technology.

For example, the Electrolux Professional ecostore Premium range features the Optiflow intelligent air circulation system. This ensures the interior temperature remains consistent, no matter how many times the door is opened or closed.

However, there are a variety of other factors which can impact the efficiency of commercial refrigeration, including the refrigerant gas, the choice of insulation materials and the thickness. Indeed, Electrolux Professional models use the natural R290 refrigerant gas which is both more sustainable than hydrofluorocarbon (HFC) refrigerants, and less corrosive of the compressor and other core internal parts.

Energy saving tips for a commercial refrigerator

The easiest way to keep energy consumption down is to invest in the most efficient model you can afford. However, there are a few tips and tricks that operators can do to maximise the efficiency of any appliance:

  1. First and foremost, operators should never exceed the storage capacity listed on the energy label. Doing so can limit the airflow around the contents and potentially cause it to spoil earlier. While not strictly linked to utility consumption, food waste is still an expense that should be avoided at all costs. Thanks to its innovative design, the Electrolux Professional ecostoreHP Premium counters range, for example, benefits from an increased 20% capacity compared to other units with a similar footprint.
  2. Secondly, the condenser coil should be cleaned at least every three months to prevent the build-up of dust or debris. Doing so will also stop the appliance from overheating and help it to run as efficiently as possible. Alternatively, operators could opt for models with wire frame condensers, such as the ecostoreHP  Premium series, as they have lower maintenance demands.
  3. Finally, all door seals should be frequently removed, cleaned, and checked for leaks. Failing to do so may inadvertently increase power consumption as the unit will have to work even harder to maintain temperature. However, seals are straightforward to replace and keeping on top of regular maintenance will keep any issues at bay.  Electrolux Professional models feature a triple chamber magnetic gasket which can easily be removed and cleaned without impacting the insulation properties of the appliance
Conclusion

While commercial refrigeration may be among the most energy-intensive items in a professional kitchen, there are many ways operators can make savings. From specifying high-efficiency models to engraining regular cleaning and maintenance best practice, refrigeration no longer needs to be a major drain on energy bills.

Save more with Electrolux Professional

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Categories
News Recipes

Arroz Campero

Arroz Campero

A traditional way for cooking rice in the Spanish countryside.
By Luis Soto Villalta.

 History 

Arroz Campero is a traditional dish hailing from the rural regions of Spain, where it has been cooked for generations over a woodfire since the Medieval times. This rustic dish typically consists of rice cooked in a large pot along with a variety of meats and vegetables, giving it a hearty and flavorful profile.

The process of cooking over a woodfire is an art in itself. It requires a certain level of expertise and patience to cook the rice to perfection without overcooking or burning it. The woodfire adds a smoky flavor to the dish that cannot be replicated by any other cooking method.

The ingredients used vary depending on the region and personal preference. However, the most common ingredients include chicken, pork, bell peppers, onions, garlic, and tomatoes. The meats are typically cooked first in the pot, followed by the vegetables and rice. Once everything is added, the pot is covered and left to cook over the woodfire until the rice is tender and fluffy.

The dish is often served with a simple side salad or some crusty bread. Arroz Campero is not only delicious but also incredibly filling and nutritious, making it a popular choice for large family gatherings and special occasions.

The woodfire cooking method is slowly disappearing in modern times, with many opting for more convenient and modern cooking methods. However, those who still cook it over a woodfire insist that it is the only way to achieve the authentic smoky flavor and rustic charm that has made this dish a staple of Spanish cuisine in the countryside.

Ingredients for 6 Servings
  • 600g of rice.
  • 1 kg of pork ribs.
  • 1 chicken, cut into pieces.
  • 3 onions, chopped.
  • 3 tomatoes, chopped.
  • 2 green bell peppers, chopped.
  • 2 red bell peppers, chopped.
  • 2 teaspoons of sweet paprika.
  • A pinch of saffron.
  • 2,4 liters of water.
  • Salt and pepper.
  • Olive oil.
Instructions 

To control the woodfire and avoid burning the rice, you can follow some tips: using well dry hard wood, using a metal grate, controlling the embers with a poker, and adding or removing wood to control the boiling, making sure the water doesn’t stop boiling but doesn’t boil excessively (150-175ºC), avoiding stirring the rice too much but making sure it doesn’t burn on the bottom.

Cooking:
  1. Start by lighting a fire with wood in a large pot or paella pan, allowing it to burn down to embers.
  2. Season the pork ribs and chicken with salt and pepper and brown them in the pot with some olive oil.
  3. Remove the meats from the pot and set them aside.
  4. Add the chopped onions, tomatoes, and bell peppers to the pot and cook until the vegetables are soft and lightly browned.
  5. Stir in the paprika and saffron and cook for a few more minutes.
  6. Add the rice to the pot and stir to coat it in the vegetable mixture.
  7. Pour in the water, and return the meats to the pot, pushing them down into the rice mixture.
  8. Simmer over low heat, stirring occasionally, for about 20-25 minutes or until the rice is tender and the liquid has been absorbed. If the water dries up while the rice is still hard, you can add more water, but must be hot to avoid interrupting the boiling process.
  9. Remove the pot from the heat and allow it to rest for a few minutes.
  10. Serve hot, garnished with chopped parsley and lemon if desired.

About the Author

Luis Soto Villalta

My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.

Luis Soto Villalta
https://desoto.eu

Find more recipes at www.worldchefs.org/news

Categories
News

In Memory of Paddy Brady 

paddy

In Memory of Paddy Brady 

Dear members of the Panel of Chefs of Ireland, Worldchefs and colleagues,


It is with great sadness that we convey the news that our dear friend and colleague Paddy Brady passed away peacefully on Tuesday, 2 May, surrounded by his loving family.

Paddy was a lifelong member of the Panel of Chefs and played a pivotal role in the development and growth of the organization.   He held many senior positions including Branch Secretary,   National Secretary, National President, and more recently Vice President and Board member. Paddy devoted so much of his time and commitment to many projects, including the Chef Ireland Culinary Competitions, working with sponsors and other organizations to promote the work and profile of chefs throughout Ireland. He loved encouraging and supporting competitors who participated in the various competitions that were held across the country and beyond. Paddy was a great supporter of Worldchefs in their role of promoting and enhancing the profile of chefs across the globe, and he made many friends when attending congresses and meetings.

Paddy trained and worked in some of Irelands top hotels, including the Shelbourne and Berkley Court, also working and teaching abroad in Switzerland, before returning home to Ireland and taking up the position of Executive Chef at the Westbury Hotel, where he spent more than 20 years. He was there to witness the Hotel being recognised as one of the best hotels in the world, an achievement and accolade  that made him and his team so proud. 

He hosted many top chefs from abroad when they participated in their annual International Culinary weeks showcasing some of the world’s finest cuisines. 

Paddy was instrumental in creating an in-house trainee programme for his apprentice chefs, many of whom have gone on to establish their own distinguished careers in both hospitality and education. Paddy was highly respected both as an individual and in his professionalism by all who knew him and who were fortunate to have worked with him, He would often remark at how proud he was to see and hear of their successes.

While Paddy will be remembered for his lifelong commitment and dedication to our craft, he will also be remembered as a true Gentleman, Chef and friend. On behalf of the Board of Directors and members, we extend our deepest sympathy to his wife Helen and family, and his wide circle of friends.  Our thoughts are with you at this difficult time in dealing with his enormous loss.

paddy brady
Categories
Member News

IICA – IANS Shines At AAHAR 2023

IICA

IICA – IANS Shines At AAHAR 2023

AAHAR – The International Food & Hospitality Fair is a flagship event organized by India Trade Promotion Organisation (ITPO), the premier trade promotion body of the Government of India.

Culinary Art India 2023, the 15th culinary contest and display of excellence challenge, hosted by the Indian Culinary Forum and organized by ITPO and Hospitality First, is held in conjunction with the 37th edition of AAHAR  International Fair 2023, the International food, hospitality, and beverages tradeshow, which ran from March 14 to March 18, 2023, Pragati Madan, New Delhi.

During its 15th edition, Culinary Art India (CAI) witnessed live demonstrations by over 300 renowned chefs demonstrating their excellent cooking skills. This professional culinary challenge drew national-level participation from senior and apprentice chefs from India competing on an internationally modeled platform.

IICA is proud of its long-standing association with the Indian Culinary Forum & Chef Davinder Kumar (President, ICF), who gave the institute a wonderful platform to showcase the culinary talent of our budding chefs. In addition to one of the highest active participation of students in the competition, ICF Invited IICA Executive Chef – Sumit Gupta and Executive Pastry Chef – Akash De to conduct live demonstrations promoting and teaching healthy millet recipes to the audience comprising of chefs & students from various institutes.

Institute’s joy and pride were doubled when the young chefs grabbed silver and bronze medals in various culinary and bakery competitions and brought accolades to the institute and the accrediting partners, City & Guilds, and the World Association of Chefs’ Societies.

City & Guilds plays a vital role in providing high–quality vocational education and training & helping individuals to achieve their career goals. IICA is proud to be the first institute to be approved in India by both awarding bodies.

The culinary challenge was judged by Worldchefs certified noted chefs from India and abroad, while well-known Chef Sireesh Saxena was the organizing secretary.

AAHAR Winners! Kudos to you all…

Silver Medal Awardees

  • Chef Ishita Singh (Student Culinary Arts, Level 3– Batch 2022)
  • Chef Radhika Goel ( Student Culinary Arts, Level 3 – Batch 2021)
  • Chef Rina Nangbia (Student Diploma & Patisserie, level 3 – Batch 2022)

Bronze Medal Awardees

  • Chef Priyanka Sihra (Student Culinary Arts, Level 3 – Batch 2022)
  • Chef Rahul Kumar (Student Culinary Arts, Level 3 – Batch 2022)
  • Chef Ishaan Rohra (Student Culinary Arts, Level 3 – Batch 2022)

Mr. Arjun S. Datta was moved by seeing the young chefs with their medals and came to cherish this amazing and successful association.

“As an avid food lover and professional in the food industry, I cannot speak highly enough about AAHAR & ICF. This amazing International Food & Hospitality Fair not only brings together some of the most talented chefs and culinary experts from all over the world but also promotes and showcases local food & culture in a unique and exciting way. We have had the privilege of attending several of their festivals and each one has been a remarkable experience.” – Mr. Arjun Datta (Managing Director & COO – IICA, New Delhi)

Mr. Arjun Datta (MD & COO – IICA, New Delhi), Chef Uwe Micheel (President of the Emirates Culinary Guild), and Chef Sumit Gupta( Executive Chef – IICA, New Delhi) at AAHAR 2023

AAHAR 2023 became more special and nostalgic for our executive chef, Sumit Gupta, as it brought back the memories of his early days of becoming a chef and working with Chef Uwe Micheel (President of the Emirates Culinary Guild) at Radisson Blu, Dubai Dehra Creek. From trying and developing new recipes to curating restaurant menus together, they cherished the time and earlier days of their careers.

Learn more about becoming a Worldchefs Education Partner here.

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