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World Master Chefs Society

NEWSLETTERSeptember

2018Please keep us updated with all your news in order that we can share it with your fellow Chefs and colleagues.

Greetings Dear World Master Chefs!

World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 f: 0870 7777 449 e: [email protected] w: www.worldmasterchefs.com

News from IndiaMaster Chef Sylvester Rozario, FWMCS and Chapter Chairman of India has designed the below logo for his Chapter. We would like to encourage all other Chapters to adapt it for their countries. Chef Sylvester will be conducting culinary competitions from their Academy and using this logo to promote the Society.

Master Chefs Manoj Pawar, Bharat Alagh, Harish Pathak, Sylvester Rozario and Nitin Pal Singh

42nd Young Chefs Rôtisseurs Competition - 7 September 2018 - Taipei, Taiwan

Master Chef Daniel Hiltbrunner, MWMCS reports -

This year’s Chaine young chef competition was held in Keelung, Taiwan thanks to the great support of the Taiwanese Baillage and David R Tetrault with his competition committee who worked very hard to make the competition happen. For the Chaine it was also the first time the competition was held in an Asian country.

The 22 young chefs from all over the world representing all 5 continents met a few days before the competition. The Taiwan Baillage put together a great programme for the young chefs with visits to local markets, a fishing trip, a visit to the National Museum and, of course, a dinner at one of the tallest buildings, Taipei 101.

On Thursday the competitors toured the competition venue at the culinary college in Keelung. The competitor briefing with the draw of the kitchen numbers was also held at the school and that evening the judges’ briefing was held at the Sherwood Hotel in Taipei.

Renowned Chef Daniel Ayton, FWMCS and Chef Daniel Hiltbrunner, MWMCS were amongst the 12 international judges.

News from Taiwan

Continues on next page.


Please keep us updated with all your news in order that we can share it with your fellow Chefs and colleagues.

On Friday morning at 6am the competition started under the watchful attention of the kitchen judge, Daniel Hiltbrunner. The competitors had to cook a 3 course menu for 4 with ingredients provided in a mystery box and a common table. The mystery box contained a lamb rack, 2 blue crabs, chia seed, tofu, porcini mushroom, and banana and cream cheese as the mandatory items. There were plenty of other beautiful ingredients such as fresh avocado, beef tongue, octopus, prawns, sweet bread, pomelo, lotus root, taro, beetroot, mushrooms, chocolate & passion fruit.

After 3.5 hours the entrees were served and the judging began for Chef Daniel Ayton. By 6.30pm the last desserts were served and it was time to clean up and head off. It may have been a long day but it was worth it to see some great dishes and 22 young chefs showing off their skills and abilities.

This year’s competition did not have the same high standard as in the last few years. The lack of knife skills and basic cooking techniques, hygiene, appropriate seasoning of the food and use of the mandatory ingredients were very evident.

At 10am on Saturday morning the competitor debrief session took place for the feedback of the kitchen and tasting judges.

At 4.30pm the award ceremony started at the Shangri-La Hotel, Taipei with thanks and acknowledgement of the organising committee, Culinary College, Le Cordon Bleu, Wuesthof knives, other sponsors and the judges before the induction ceremony.

Then to the results: the highest score from the kitchen jury went to Chef Joseph Tran from Canada. Chef Emmiina Lehonen from Finland took 3rd place, Chef Michael Becherer from Germany came 2nd and the winner this year was Chef Joseph Tran from Canada with the highest score in the kitchen, as well as the highest score from the tasting judges. Well done to all 22 young chefs!

Chef Daniel Ayton and Chef Daniel Hiltbrunner enjoyed the judging as in all the previous years and feel very honoured to be involved in this prestigious yearly international competition for young chefs. Both Chefs have been members of the international jury for the last few years and dedicate their time in support of young chefs.

Master Chef Manfred Muellers, FWMCS, Chairman of the Jury for the 2018 Chef of the Year at the HTA School of Culinary Art

News from South AfricaChef Manfred tells us that his WMCS jacket and medal have been framed for display in a special motivational room at the School of Culinary Art.



WBQA ‘BBQ European Championships’

Master Chefs Kenneth Switzer FWMCS (Irish member) and Jeremy Fowler FWMCS (English member) performing as senior members of the management board of The World Barbeque Association (WBQA) in Brosarp (Sweden) for the ‘European Championships’. A great event was had by all and some wonderful food was cooked in many styles, judged by many judges and consumed by many visitors.

News from Sweden

Jeremy was also given recognition for his long and hard dedication to the service of the WBQA with the annual ‘One Man can make a Difference’ award.

Master Chef Damir Sertic, MWMCS from Zagreb, gladly responded to the invitation of his colleague, Master Chef Erich Glavica, FWMCS and Chapter Chairman of Croatia, who participated as a WACS judge, to join him at the “International Culinary Artist Competition Yi Yin Cup” in Beijing, China.

The competition was held from 20 - 24 May 2018 and Croatia was represented for the first time in that competition.

Conditions for access to the competition were very rigorous. Candidates were evaluated for months before the competition. The fact that only top Chefs older than 35 and with more than 10 years of experience could participate says a lot by itself.

The recipes needed to be submitted months ahead and were evaluated separately. The Judges judged everything. Taste was most important, then appearance and hygiene. Special regard was given to the choice of ingredients, preparation difficulty and speed, respecting deadlines, even collegiality was evaluated, as well as discipline and self-control.

More than 30 countries participated with more than 1,500 competitors of which 1,000 were Chinese Chefs. Their food and commitment to work were very specific and praiseworthy.

Damir Sertic represented Croatia in the prestigious category, Modern Kitchen. He relied on his knowledge and experience and trusted in the Croatian tradition where he found inspiration for his plate.

News from Croatia/China

Judges unanimously agreed on his victory and he won the prestigious award, The Platinum Oscar, as well as the title of Best Culinary Artist for 2018.

Congratulations and well done, Master Chef Damir Sertic, MWMCS!

Tim Allen joins some of the world’s most talented chefs by becoming a member of the World Master Chef Society.

It has been a significant year so far for the Chef, in February earlier this year Tim Allen became Chef-Partner at the renowned Essex restaurant, The Flitch of Bacon, taking over the reins from Master Chef Daniel Clifford, FWMCS. Since then it has become known as “Tim Allen’s Flitch of Bacon”, serving cutting edge British cuisine and going from strength to strength.

Based in Little Dunmow, Tim Allen’s Flitch of Bacon Inn has just been awarded its first Michelin star after only eight months with Tim Allen at the helm.

Allen said, “I am absolutely delighted the Inn has achieved its first Michelin star. It has been a challenging yet thoroughly enjoyable journey for myself and the team. I have always seen food as a way to connect people and share special experiences and we will continue to host our guests and let them leave with happy memories each and every time.”

Previously, Allen’s achievements have included Michelin Stars at The Wild Rabbit in Kingham, Whatley Manor in the Cotswolds and Launceston Place.

Allen and his team have transformed the historical Inn into a destination restaurant as well as an inviting hub for locals to experience Michelin-starred dining.

Since February they have seen the restaurant experience evolve, with the introduction of guest chef nights, a wine club for dinners and of course establishing itself as the go to place to for traditional Sunday lunches, all whilst using fresh, local produce.

Allen noted, “Having always been passionate about local, seasonal ingredients, I am absolutely thrilled to have so many amazing artisan suppliers around me. They share my dedication and passion for high quality produce which helps us create the authentic yet modern take on British classics that customers deserve.”

The Inn provides locals with an authentic yet modern fine-dining experience, using locally-sourced food and drink in a warm and welcoming environment. Its

News from the UKTim Allen becomesWorld Master Chef



name is derived from a large side of cured pig and pays tribute to the medieval heritage of the Dunmow Flitch Trials made famous in Chaucer’s Canterbury tales.

The Inn houses three distinctive bedrooms, each named after breeds of pigs and contain touches of porcine character. The décor showcases a classic yet contemporary design, exuding an elegant charm, an accurate reflection of the food and drink served at the restaurant.

Allen has recently launched ‘At Home with Tim Allen’, a genuine Michelin-starred dining experience in the comfort of your home. Whether it’s at a dinner party, informal gathering or a special celebration, Allen can provide his signature locally-sourced seasonal menus, together with handpicked wines and carefully selected cocktails in your home.

In a short space of time, Allen has made a significant impact on the dining experience in Essex and has truly earned the mark of achievement, by obtaining the county’s only Michelin star.

Our Senior Vice President, Master Chef Daniel Ayton, FWMCS, recently hosted a master class for aphrodisiacs in food. He says that even the health authorities say aphrodisiac foods can help bring couples closer, both physically and emotionally, so it’s got to be a good thing!

More news from the UK




Asparagus

The Vegetarian Society suggests that three straight days of asparagus nibbling produces the most aphrodisiac effect. This vegetable is packed with nutrients needed for healthy hormone production. Among its finest attributes is an injection of vitamin E and E is not only essential for sexual hormone production, but is great for the skin. However, vitamin E is not the only great vitamin, the compounds found in asparagus, known as steroid glycosides, have been studied quite a bit over the years for the ability to promote sexual hormones. Lastly it’s a source of folate, which is important for both female and male reproductive health.

Beetroots

Nature’s own version of Viagra, it is believed to be a natural aphrodisiac since the Roman times and its reputation as one never wavered, even up to today. The walls of brothels in Pompeii were adorned with this root vegetable, along with paintings of carnal scenes. Concrete artefacts of beetroots were excavated in Pompeii like seeds and murals of Romans drinking ‘red wine’ may have been shown they were drinking beetroot juice instead. There is much evidence to show that beetroots were believed to be a love food. Today, this premise is supported by scientific evidence. Beetroots have lots of boron, a mineral that plays a significant role in the production of sex hormones in humans. They also have betaine, a substance that relaxes the mind, and tryptophan which contributes to a sense of well-being.

Figs

This is supposed to be a powerful aphrodisiac because it is said that the fruit’s insides look like part of the female anatomy! Author, D. H. Lawrence dedicated a poem entitled “Figs” to the sensual powers of this one summer fruit. Another interesting note that may lead to the fig’s allure is some historians suspect that the fig’s original home was the Garden of Eden and that the fig was the original temptress, the true forbidden fruit. From a nutritional standpoint, the soft, plump tree fruit is a fine source of iron and potassium-minerals and figs offer the body fibre.

Ginger

A circulatory system stimulant, ginger eaten raw, preserved or cooked is said to increase sexual powers and desire. Ginger as an aphrodisiac has been used by cultures around the world. It is used in India, mixed with eggs and honey, as a traditional treatment for impotence. Asians also love it for its ability to improve circulation. One of its greatest proponents was “all knowing” Confucius who supposedly added ginger to every meal. French legend, Madame du Barry made a practice of serving it to her lovers because it was said to drive all, including her most famous lover, Louis XV, to a state of complete submissiveness.

Cheese

Dairy is not necessarily a food group evocative of sensuality, yet cheese is a delicacy of European culture, said by some to resemble the female scent. Embraced in Italian culture as an aphrodisiac, the benefits of cheese include triggering the brain to produce ten times as much PEA (phenylethylamine) as chocolate. The five-carbon fatty acid that gives most cheeses their flavour is a close relative to a female pheromone.

On the first evening Chef Daniel demonstrated a beetroot and ginger cake; the recipe for which can be found on; http://chefbytes.co.uk/app/download/5811296065/Beetroot+and+Ginger+Cake.pdf as he made the statement that “everyone love a little bit of ginger!”

The following day he produced a wood pigeon dish with salad which can be found on; http://chefbytes.co.uk/app/download/5786786469/CROSTINI+OF+WOOD+PIGEON+WITH+NEW+SEASON+ASPARAGUS.pdf.

Daniel says he enjoyed embracing the congress of culinary traditions, gastronomic studies and the relationship between food and this Trypillian culture.

New MembersJerome Feliciano, Personal Chef and Enlisted Aide to the Commander, US Navy, based in Japan.

Puri Chunkajorn, Director of Technology Programme in Culinary Entrepreneurship Innovation, Rattanakosin International College of Creative Entrepreneurs, Bangkok, Thailand.




Gantumur Sosorbaram, Consultant Chef, Total Care LLC, Mongolia Yong geun na, Hotel Culinary Professor of Daekyeung University, South Korea, has joined our Chapter in India.

Nitai Chand, Executive Chef, The K Hotel in Bahrain, has also joined our Chapter in India.

Two new members for our USA Chapter, Mark Schneider, State Division Director for Texas State Technical College Culinary Arts, and Hermann Hiemeyer, Executive Chef, Hyatt Hotels, Dallas, Texas.

Yilmaz Sever, Head Chef – Gastronomy and Culinary Arts Programme, Eskisehir Osmangazi University, Turkey.

Florin Popa, Executive Chef, Complex Lalivada, Romania.

Catalin Creteanu, Executive Chef, Omnia Husi, Romania.

Nigel Engel, Head of Hospitality, Assumption College, Victoria, Australia.

Kent Andersen, Executive Chef/Chief Executive Officer, Chef’s Table, Utah, USA.

Stefan Bercea, Head Chef and Owner, Cabana Vanatorilor, Romania.

No Longer World Master ChefsAUSTRIAFriedrich Mayer

CROATIAMarinko Vidov

EGYPTOmar Ezzat

IRELANDGuenter Schwark

JORDANMohammad Farouq

SAUDI ARABIAIed Eddine Somrani

SLOVENIAStefan Sraka

SOUTH KOREAPark byeong seok

TURKEYOrhan Erdem

UAETamer ShawkiKhalid MusaLouay SaeghMahmoud Al zayyat

USAPete Nolasco

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