Month: June 2021

Cooking with Worldchefs ft. Andy Cuthbert

Welcome to Cooking with Worldchefs! With the help from Worldchefs leaders, our new series will bring you everything from global recipes, cooking tips and tricks, and more!

Our second episode features special guest chef, Worldchefs Continental Director of Africa Middle East, Andy Cuthbert. Using veal product from VanDrie Group, discover his recipe for Veal Cheeks Ouzi.

Practical Information

• Topic: Cooking with Worldchefs ft. Andy Cuthbert
• When: Friday, June 25th
• Time: 2:00 PM CET (Paris)
• Where: Streaming LIVE on Facebook, YouTube, and Twitter!

About the Host

Andy Cuthbert, General Manager Jumeirah Creekside Hotel. Continental Director for Africa Middle East, Worldchefs

With a career spanning more than three decades, Andy Cuthbert is considered one of Dubai’s leading figures in food and hospitality. Since joining Jumeirah Group in 2000 as Director of Operations for Jumeirah Hospitality, Australian-born Cuthbert has played an instrumental role in steering the culinary standards within Dubai’s leading luxury hotel company. In the years since joining Jumeirah, Cuthbert has taken up a number of leadership positions in the company, gaining extensive experience across multiple parts of the business, from banqueting and catering to resort management.

About the Sponsor

VanDrie Group

The Dutch family owned VanDrie Group world market leader in veal. With more than 25 companies, the group is the largest integrated veal producer. Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world.

Visit their website.

Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health that works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.

Now in its ninth year, Menus of Change has established a compelling new agenda for the foodservice industry through an annual June leadership summit which will take place in 2021 as a live, interactive virtual event and an ongoing series of tools and guidance for foodservice professionals. The initiative’s thought-leadership includes:

• Showing that changing menus is a powerful, and previously underappreciated, way to drive improvements in our health and our planet.
• Bringing attention to protein, both animal- and plant-based, to show how that macronutrient category has the largest impact on the environment including climate change.
• Making plant-forward dining a mainstream concept in the culinary profession and foodservice industry, with a clear vision for a new way to cook and serve food to others

Dates: June 22 – 24, 2021

Times: Starting at 10am Pacific Standard Time each day

Location: Virtual

REGISTRATION

In collaboration with the conference sponsors, we are making this year’s virtual edition of Menus of Change available tuition-free to foodservice operators, with a one-time, non-refundable administrative fee of $25 for live event participants to contribute towards the costs of our interactive platform and digital resources.

If you are a foodservice operator, click here to learn more and request an invitation to register.

If you are a consultant to the industry or work for a manufacturer, we encourage you to check back on the webcast page to watch the content on demand.

The Chefs’ Manifesto will host a “Diverse and Fortified” webinar for a dynamic conversation around how we ensure good food for all (GFFA), in different global contexts. Embedded in Chefs’ Manifesto Thematic Area 8: Nutritious food that is accessible & affordable for all, the webinar will gather chefs from around the world to learn from and engage with key thought leaders representing fortification and diversified, affordable and healthy diets. The webinar will start with short, high-level statements from the gathered speakers, followed by a lively group discussion and Q&A with the audience. In closing, a cooking session will showcase what these ideas can look like on our plates. This webinar will be hosted in partnership with DSM and WFP.

Guest speakers include:

Allison Oman Lawi – Director a.i. Nutrition Division, World Food Programme
Andreas Bluethner – Director of Nutrition, Bill and Melinda Gates Foundation
Yannick Foing – Global Head – Nutrition Improvement, DSM
Cherrie Atilano – CEO AGREA, Social Entrepreneur and a Linear Farmer
Christine Campeau – Senior Advisor – Food Systems, CARE
Paul Newnham – Director, SDG 2 Advocacy Hub
Chef DK – Haoma, Bangkok
Chef Arthur Potts- Dawson – Omved Gardens, WFP Ambassador, U.K.
Chef Anahita Dhondy – India
Chef Elijah Addo – Ghana

Date: 23 June 2021

Time: 12pm – 1.30pm BST

LIMITED OFFER: Worldchefs is bringing Introduction to Competition Standards Seminar online!

Join us on ZOOM for a 3-day Worldchefs Introduction to Competition Standards Webinar and learn best practices in the competition kitchen to help your team reach the highest place at the podium.

Introduction to Competition Standards is an essential course for competitors and teams seeking to improve their scores through a practical guide to common pitfalls and avoidable mistakes. Focusing on the fundamentals of competition standards and best practices for success, participants learn how to maximize points awarded by avoiding losses due to kitchen organization, mise en place, and the like.

Optimize your training and achieve higher scores!

Why Attend?

In the comfort of your own home, take advantage of this downtime to:

• Learn indispensable tips to excel in culinary competitions, and understand what judges look for from kitchen organization to service process and presentation to make sure you know everything from the very beginning to the end.
• Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.
• Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs and influencers in the culinary space.

Meet Your Instructor

Chef Gert Klötzke is a Certified A Judge and Chairman of Worldchefs Culinary Competition Committee. A well-known competition chef and judge, Gert has won numerous awards on the international culinary scene, including the honoured of Chef of the Year in Sweden. Gert has spent over a decade mentoring the next generation of competition talent. He was Sweden’s team manager at the Culinary Olympics in 2000 and 2004, where Sweden was Overall Winner, and at the Culinary World Cup 2002 as well as Basel 1998. He continues to advise several teams in Europe. Most recently, he was the appointed competition trainer for the National Culinary Team of Finland, which came in 2nd overall at the Culinary Olympics 2016. Chef Gert is also the Gastronomic Adviser for the Nobel Foundation and an Honorable Doctor at University of Umeå, where he has served as a Professor in Gastronomy.

Important Information

Date: 2PM – 4PM CET, 30 June – 2 July 2021

Location: Zoom

Webinar Fee:  €250 €90  

Certification: A Worldchefs digital badge and certificate will be issued to participants who attend all 3 webinars.

Rerun: The webinar series will NOT be recorded and shared with any participant.

For more information, contact Linh To at linh@worldchefs.org.

**Introduction to Competition Standards is NOT an eligible Competition Seminar for inclusion in a Worldchefs Certified Judge application. A certificate of participation for this seminar will not fulfil the Competition Seminar requirement.**

Learn More about Becoming a Worldchefs Certified Judge

Attending applicable Competition Seminars is one part of the process to become a judge, and does not automatically qualify you as a Certified Judge. A certificate of completion for a Hot Kitchen, Pastry Arts, Carving, or Community Catering Seminar are eligible for inclusion in a Worldchefs Certified Judge application. Applicants must also fulfil additional criteria and provide evidence of support in a formal application process. To learn more about the full approval process, visit: www.worldchefs.org/Application-To-Become-A-Judge