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Chefs’ Pledge – the results are in!

Chefs together, can change the world!

Earlier this year, the Chefs’ Manifesto, together with several partner networks, conducted a survey titled, ‘Chefs’ Pledge’. The intent was to learn from participants, what the top practical actions are that chefs can take to actively engage in transforming food systems, to ensure good food for all. Based on the Chefs’ Manifesto Thematic Areas, the aim was to further narrow and focus the SDG roadmap for chefs.

Drum roll please… the results are in!

The survey was conducted from late February through to May, inviting participants via social media, direct email, through our partner networks and various campaigns.

For each of the Chefs’ Manifesto 8 Thematic Areas, participants were asked to rank in order which action, taken from the Chefs’ Manifesto Action Planwould enact the most change for food systems transformation once implemented. The following is an analysis of the results.

The results show the actions that received the highest percentage of number one ranked votes. A further, more detailed analysis of all the ranked actionable outcome will be available via PDF soon.

(Please note, any discrepancy in the percentage figures is accounted for by respondents who may have skipped a question.)

Demographics

The Chefs’ Manifesto surveyed respondents from in excess of 50 countries, with a wide variety of skills and expertise, with a common goal: to make positive transformation to our food systems and provide good food for all. Survey participants identify as being engaged as one of the following: a chef; a cook; a culinary student; other (Figure 1).

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News

Really, is Kelp the New Kale?

Move over kale, there’s a new superfood in town. Explore the facts vs fiction to decide if kelp is the best change you’ll make for your health in 2021.

It seems like every year, there is a new ‘superfood’. Whether it is a lack of research or just clever marketing, it is difficult to truly define if the latest superfood trend is actually good for you or not. As kelp emerges from underwater forests and onto our plates, we are facing the health claims of this new nutrient-rich alternative with suspicion. Should we really be swapping kale for kelp?

Kale: It’s not easy being green

After a lot of convincing, Kale has finally been accepted as a health food staple. Whilst it is one of the most nutrient-dense plant foods in the world and looks decorative on a plate, it’s bitter-tasting leaves have been a challenge for those who don’t see value in trying to make it taste good for the health benefits. Featured on the menu of every trendy café you visit, kale boasts an array of superfood health claims:

  • Boosts your immune system
  • Very high in antioxidants
  • Cancer-fighting claims
  • Helps you feel fuller for longer
  • May help lower cholesterol
  • May aid in weight-loss

The list goes on, but where has it gone wrong? Kale has faced a lot of backlash from health professionals, claiming that eating raw kale is not good for you and could be the most contaminated vegetable on supermarket shelves. A study revealed about 60% of kale samples tested positive for a type of human carcinogenic, featuring on The Environmental Working Group’s “Dirty Dozen” list. Furthermore, according to the IIN kale’s nutrient-dense profile may also affect the thyroid, blood-clotting and function of the gut. So, for those with related health conditions, there really can be too much of a good thing.

Kale Smoothie
Kale Smoothies – A staple for superfood enthusiasts

Kelp: The understated vegetable of the sea

Kelp is not a staple in Western cultures like it has been for many years in Japan and across Asia, but this could be about to change. A strong competitor to the health benefits of kale, kelp is now sliding into a range of everyday dishes such as soups, salads, smoothies, snacks and even seasonings. Chef Jamie Oliver has even referred to seaweed as “the most nutritious vegetable in the world” and claims it has credited to his weight loss. The hype around kelp as a new superfood closely echoes that of kale:

  • Disease and cancer-fighting claims
  • Weight-loss benefits
  • High in antioxidants
  • Featuring a range of nutrients
  • Rich in vitamins and minerals

But much like kale, there has been early signs of disclosure that kelp’s superfood properties may not be suitable for everyone. Once again, addressing the possible affect on the thyroid and the blood, kelp also absorbs heavy metals which can be hazardous for our health. As the kelp demand begins to take off, there are also questions around sustaining the supply long-term. Kelp forests have been greatly impacted by the increasing ocean temperatures and seabeds are vanishing in places such as south-east of Tokyo, “in what experts warn is a glimpse into the apocalyptic future facing Japan and its fishermen” says The Guardian.

Kelp in Fine Dining by @chefwilliameick, Instagram

The facts of the fad

Here is a comparison showing a handful of the nutritional elements for kelp and kale:

KELP (per 100g) KALE (per 100g)
Energy (kJ) 180kJ 176kJ
Water Content 81.58g 87g
Proteins 1.68g 2.8g
Dietary Fibre 1.3g 1.7g
Carbohydrates 9.57g 8.32g
Calcium 168mg 205mg
Iron 2.85mg 3mg
Potassium 89mg 450mg
Magnesium 121mg 88mg
Zinc 1.23mg 0.37mg
Sodium 233mg 70mg
Vitamin A (IU) 116IU 3100IU
Vitamin B6 0mg 0.23mg
Vitamin C 3mg 130mg

View the source of the full nutritional table here.

Based on these nutritional facts, it is clear that both kelp and kale are rich in health benefits and either would be a healthy addition to your meals, based on your dietary requirements. It could be viewed from this table that either vegetable is slightly more favourable nutritionally than the other, as it is measured by the individual and our differing dietary requirements.

So, is kelp the new kale?

Depending on the evolving addition of kelp in everyday recipes and your dietary needs, we conclude that whilst both kelp and kale have their pros and cons, either would be a healthy addition to your diet in moderation. Preference of taste and texture is also a factor here, for some may prefer to add kale’s strong, earthy taste to a dish rather than the oceanic flavour which kelp may bring. Knowledge is truly the key to identifying whether a superfood is really ‘super’ for you. If a new food trend is actually beneficial to what our body needs, the health benefits will hold their weight in facts.

Tell us what you prefer – kelp or kale?

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News

Chefs Across the Country Unite as the Australian Culinary Federation Launches One Truly National Association

Following a tumultuous 2020 Australian chefs have become further united as each state & territory organisation under of the Australian Culinary Federation umbrella joins to form a single-entity professional organisation representing chefs across the nation.

The amalgamation of each of the regions will see stronger pathways for collaboration, interstate transfers, upskilling and career development, resulting in a more robust and cohesive industry overall.

Australian Culinary Federation national president Karen Doyle explains, ‘Never has there been a more important time to galvanise the Australian hospitality industry. The new amalgamation will make it quicker and easier for the industry to get back on its feet, following what has been the most challenging year since the federation began 27 years ago.

‘With one dream, one team and one voice, we will be taking industry standards to new heights and will be stronger in lobbying government and stakeholders on key issues affecting our industry. Together, we will raise the bar higher so that diners can experience an even better world-class offering than before,’ she said.

The new structure encompasses eight designated regions; Tasmania, Victoria, NSW ACT & Regions, South Queensland, North Queensland, Northern Territory, Western Australia and South Australia, which will each be managed by dedicated committees of volunteers to deliver an array of networking events, classes and competitions.

New initiatives for the association include:

A united brand identity – a new logo, featuring the design elements of a white chef’s hat to symbolise professionalism and prowess, and the kangaroo as a symbol of national progress of he association (they only move forward), with colours representative of Australia’s diverse cultural heritage in recognition of the ACF’s ongoing commitment to inclusiveness.

Membership – an increased number of individual membership categories, multi-year memberships, new training provider and corporate memberships, and discounted membership for establishments.

Digital Badging – the ACF has developed a digital badging system powered by Learning Vault which recognises membership levels and longevity, event attendance, chef certification, sponsorship levels, and participation at and achievement in our competitions.

Education – the ACF is developing a micro-credential and learning platform for members, with more than 100 courses to support best practice in our field – these courses are non-accredited, but endorsed by the association.

Certification – The ACF’s Chef Certification Program offers six certification levels: Qualified Cook, Professional Chef, Pastry Chef, Chef de Cuisine & Culinary Educator. Certification enhances chefs’ reputations by providing an assurance that they have the knowledge and skills required for a position.

Reciprocal agreements with World Chef’s Global Hospitality Certification Program are in place and fast tracking pathways have been developed.

ACF Star Rating Service – In order to receive an ACF star rating, products must meet objective testing criteria as determined by a customised panel of chefs with extensive and diverse culinary experience. ACF testers give unbiased, expert opinions.

Sponsorship – Following restructuring of its sponsorship categories, the ACF is pleased to announce a new Principal Partner agreement with Tabasco, complemented by continued Principal Partnership with Nestlé Professional.

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Events

World’s Best Chefs Get Together to Promote All Things Vege

International Fruit and Vegetable Week (10-16 May): Launch of We’re Smart Academy and exclusive 5 Radishes Chefs Club

Brussels (Belgium), 10 May 2021 – It is no coincidence that the starting shots for International Fruit and Vegetable Week and the We’re Start Academy have both been fired today, 10 May. The Academy brings together top international chefs who share their expertise on healthy, ecological cuisine in the form of cook books, manuals, webinars and clubhouse sessions with other chefs, food companies and consumers. But that’s not all. Because today is also the day that We’re Smart World, the company behind Fruit and Vegetable Week, is launching the new 5 Radishes Chefs Club exclusively for the world’s 79 best vegetables restaurants to have been awarded a prestigious “5 Radishes” rating.

Fruit and Vegetable Week and the UN’s Sustainable Development Goals

International Fruit and Vegetable Week runs from 10 to 16 May 2021. That’s seven whole days of new, creative initiatives around fruit and veg, showcased by chefs, retailers, farmers, producers and more. And this year will be an extra-special week because 2021 has also been declared the International Year of Fruits and Vegetables by the United Nations. Moreover, We’re Smart World – the Belgian organisation behind Fruit and Vegetable Week – has also been appointed one of the UN’s official SDG Voices, recognising its role as an ambassador for the UN’s 17 sustainable development goals (SDG) that range from eliminating poverty to fighting climate change.

We’re Smart Academy shares best fruit and vegetable ideas with the world

We’re Smart World has also chosen this special edition of Fruit and Vegetable Week to launch the We’re Smart Academy. As part of the Academy’s mission, top international chefs will share their fruit and veg-based secrets during a series of interactive monthly webinars. Fans can join these clubhouse sessions to catch a glimpse of the latest innovations and trends in the field of healthy and ecological cuisine. As part of this seminal edition of the Academy, We’re Smart World is also launching a manual containing 51 different techniques for cooking fruit and vegetables along with numerous healthy and delicious recipes. The Academy will also publish a series of cook books on a regular basis aimed at inspiring both professional and hobby chefs alike.

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News

Chef Natalia Levey Turns Personal Health Issue Into a Passion for Culinary Wellness

About ten years ago, Chef Natalia Levey, co-founder of multi-concept restaurant group Hi Hospitality, was having a bout of depression that she couldn’t quite understand.

“It felt chemical; there was nothing in my life that could spark depression in me,” she says. “There was not a single circumstance in my life that would create a situation for me to be depressed. I was happily married, I was a mom, I had great friends, I had an amazing life.”

It turned out she was right: Chef Levey consulted a doctor who specializes in holistic medicine and after having blood work done, learned that her mood was actually connected to a deficiency in folic acid and vitamin B12. After that experience, Chef Levey became extremely interested in the relationship between food and wellness, and went on to become a certified health coach and certified nutritional consultant. She also began partnering with doctors to help them teach their patients how to cook healthy meals at home, as well as incorporating what she’d learned about cooking and wellness into the menus of her restaurants. In order to help chefs make their dishes a bit healthier, she suggests the following tips.

Increase fruits and vegetables in dishes by thinking about complementary flavors. It’s no secret that fruits and vegetables can boost the healthiness of a dish, but Chef Levey says there are easy ways to incorporate them into recipes that will enhance both the nutrition and the flavor.

“Vegetables and fruits contain fiber, and fiber is a prebiotic, which we need for the bacteria, the probiotics, in our gut,” she says. “We need to focus on eating a wider variety of fruits and vegetables so we have a wider variety of prebiotics and probiotics in our gut. So, instead of thinking about regular mashed potatoes, think about what two or three complementary vegetables you can add to add a little bit more to the variety. Not only are we increasing nutritional value of the dish, but we’re also increasing the flavor profile as well by introducing interesting flavors.”

When it comes to mashed potatoes, for example, Chef Levey says that adding some cauliflower, parsnip, and vegan cream cheese can produce a healthier version of the creamy goodness that everyone loves.

Consider changing the plate composition. “We are so used to the protein being the star of a plate, but with the recommendations that are coming out, we really should be looking at vegetables to be the star of the plate,” says Chef Levey. “Fifty percent of the plate should be vegetables and then you have a smaller portion of the protein and then whatever starch and garnish are there.”

Make vegan options part of the rule, not the exception. Chef Levey says that in her restaurants, she has responded to increasing requests for vegan options in order to not only boost the healthy dishes on the menu, but also to make these customers feel more welcome.

“What we have done in all of our restaurants is that we want to help make those people that have nutritional deficiencies, or that have specific preferences, feel welcome, rather than we’re sort of doing them a favor by eliminating something off the menu,” she says.