world master chefs society newsletter · world master chefs society newsletter march 2017 greetings...

World Master Chefs Society

NEWSLETTER MARCH

2017

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

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

News from CroatiaWe have a new Chapter in Croatia. Many congratulations to Master Chef Erich Glavica, FWMCS who has been elected as Chapter Chairman.

Greetings from CanadaMaster Chef Lito Barrion, MWMCS, Executive Chef at the Holiday Inn, Winnipeg Airport Polo Park sent us this photograph of a gingerbread house he made using 1,200 gingerbread bricks! Amazing!

News from the USAMaster Chef Fred Raynaud, MWMCS, WCMC was named Chief Culinary Officer for Pheast Food Group, formerly Vice President, Culinary & Innovation, Thompson Hospitality. Chef Raynaud has also been awarded Certified Master Chef (WCMC) from Worldchefs (WACS)… Congratulations Chef Raynaud!

New MembersLavern L Elliott, Senior Enlisted Aide to the UNC/CFC/USFK Commanding General, US Army, USA, currently stationed in South Korea.

Chef Elliott was born and raised in a small town in North Carolina. He figured out at a young age he wanted to cook and his main goal was to be a chef. He used to watch his grandmother prepare meals in the kitchen – she would often ask him to help

– she made biscuits, cakes and pies, all from scratch. Amazingly, she never used any measuring spoons or utensils to measure ingredients – she just knew!



Chef Elliott worked at the Sheraton Inn in Southern Pines, NC after school to help his mother with the bills. He was hired as a dish washer. After three months, during which the management had seen what a hard worker he was, they decided to give him a promotion. He was promoted to porter. It was then that he learned the importance of “promoting within”, especially when you have a hard worker within your establishment.

Chef Elliott used to watch the cooks put out some great meals. The food and beverage manager used to send him to different restaurants to dine to see how good the food was. His job was to report back to the manager and let her know the quality of the food. At that time he was introduced to fine dining. He loved it – he had found his calling! Money was tight back then, his mother single handedly raised two children. There was no way she could afford to send him to college. The only way to pursue his dreams as a chef was to join the Army which he did in 1987 as a Food Service Specialist.

Fast forwarding 30 years later, Chef Elliott is now Master Sergeant (E-8). He completed food service schooling at Ft. Lee Virginia from the basic levels to the most advanced levels. In between time he worked under Chef Davis who was a retired Master Sergeant from the US Army and taught Advanced Culinary Arts at Central Texas College. Chef Elliott was allowed to take time off from his military duties and go to school for one year to learn Advanced Culinary Arts from Chef Davis. During this tenure Chef Davis taught everything from salt dough methods, pastillage, colour flow, cake pulling techniques, building statues made out of dead dough, the list goes on. Chef Elliott considers himself to have been very lucky to have been part of Chef Davis’s class.

As a result Chef Elliott was allowed to join the 2000 FT. Hood Culinary Arts Team. His team was responsible for the “Mother Goose” centrepiece which won a bronze medal.

Chef Elliott is a Certified Executive Chef through the American Culinary Federation and now a proud member of the World Master Chefs Society. He has a Nutrition, Food Safe, Supervisory Leadership Certificate from the American Culinary Federation and he is also Serve Safe Certified through ANSI which is recognisable through the National Restaurant Association.

Chef Elliott has spent countless hours learning his craft – he has won medals in every culinary event he has competed in. Chef Elliott has pursued his culinary dreams even further – he competed and was selected to become an Enlisted Aide. In this capacity he is directly responsible for the arrangement of all social events for high level VIP’s. He has prepared dinners and social events for the top members of the CIA, Ambassadors, Iraqi Generals, US Army Generals, Foreign Dignitaries, and Board Presidents.

Chef Elliott has applied his 30 years of food service experience as his knowledge base. He has planned, synchronized and performed hundreds of high profile events while serving as an Enlisted Aide to the Commanding General who he has been with for the last eight years. He was instrumental in the groundwork and accomplishment of the first ever holiday reception at the Commanding General’s residence in Hawaii at the Historical Palm Circle with over 300 personnel in attendance. The attendees ranged from senior ranking Generals (one to four star), as well as senior community officials and Chef Elliott was commended on a job well done.

In the past four years Chef Elliott has educated himself on how to prepare all types of vegan dishes as his General is vegan. Through reading, practising and actually preparing such meals, he has perfected pastries, main entrées and appetisers and been lauded on several occasions by the Commanding General and his guests on his ability to prepare such complicated meals.

Chef Elliott has taught and trained soldiers in advanced culinary techniques, proper serving techniques, advanced baking and plating techniques, ensuring they understand not only “how?” but also “why?”

Chef Elliott has received resounding accolades for his ability to

teach, as well as mentor food service professionals. Chef Elliott is extremely pleased to be part of the World Master Chefs Society, he says it is an honour and a privilege!

Louay Saegh, Executive Chef, Hili Rayhaan by Rotana Hotel, UAE

Paul Siserman, Executive Chef, Professor Instructor, Romania.

Omar Ezzat, Executive Chef, Le Meridien, Cairo, Egypt.

Master Chef Omar Ezzat, MWMCS is a progressive culinary professional

with over 24 years of experience in kitchen, banquet, and a-la-

carte operations for local and international hotels,

resorts, and restaurants. He is recognised for

a comprehensive knowledge o f international cuisines and his proven ability to lead successful, multi-outlet, fine dining, and high-volume operations with a strong record of streamlining operat ions and improving service, while promoting the highest levels of quality.



Omar Sawalha, Research and Development Chef, Amman, Jordan

Harish Pathak, Executive Chef, Cuisine of India, Ohio, USA

Master Chef Harish Pathak is a dedicated, qualified and passionate executive chef with 15 years of extensive experience as a culinary professional. He is currently associated with the Cuisine of India (in the USA) as an Executive Chef, specialising in International, Continental European, Italian, Indian, Japanese and South East Asian cuisine. He is completely conversant with the modern concepts and trends of food production, quality assurance, increasing productivity, quick turnaround, food cost control

and implementation of upgrading methodology. Harish’s leadership style is to lead by example in observing standards, rules and regulations. He has a unique method of cooking, and is well qualified to upgrade commercial culinary operations and operate them to generate higher profits and revenue returns on investment. He rigorously monitors and enforces sanitation practices to ensure that employees follow internationally accepted standards and in addition, determines production schedules and necessary staff requirements.

Earlier on in his career, Harish has also been associated with the Taj Mahal Restaurant in USA as an Executive Chef, Cuisine of India USA as an Executive Chef, Royal Caribbean Cruise Line (RCCL) in USA as a Sous Chef, Oberoi Flight Services Delhi as a Sous Chef, Oberoi Group Hotels in Mumbai as a Sous Chef, Imperial Palace 5 Star Deluxe Hotel Mumbai as a Sr Sous Chef, P & O Cruise Line in USA as a Sous Chef; Hotel Ramada Plaza Palm Grove 5 Star Hotel, India; Sanuk Oriental Japanese fine dining restaurant, India, Hotel Quality Inn Parla International, India.

Harish has completed his B.Com from Mumbai University and his Diploma in Hotel Management from the Kamat Institute of Hotel Management. In addition, he has received the following certificates: Crowd Management from USA, Certificate for Crisis Management from USA, Certificate for USPH (US Public Health) Employee of the Month, 2014, Wine certificate for Employee of the Month from Diamond Princess Cruise and attended a fire-fighting course in Alaska (USA).

Paul D Hoag, Executive Chef, McMaster University, Canada.

Fritz Mayer, Certified Master Pastry and Bakery Chef, Austria.

Guenter Schwark, Executive Chef/Owner, Le Rustique, Tralee, Ireland, originally from Germany.

Marinko Vidov, Head Chef, Gastro, Croatia.

New Associate Members Mohammad Atieh, Chef de Cuisine, Hyatt Regency Hotel, Jordan.

Chef Ali A Abusbeih, Culinary Arts Instructor, Jordan.

Ied Eddine Somrani, Development Chef, Jeddah, Saudi Arabia.

Mahmoud Al zayyat, Dubai, UAE.

ITALY

Ovidiu Cheabac

Mario Savona

JORDAN

Mohammed Ali Abu Aisheh

Mohammed Al Mogayyer

Ghassan Al-Shuibi

Hasan Alhaj Hasan

Mohammed Kamleh

Khalel Mustafa

Austen Reid

SICILY

Massimo Giambelluca

UKRAINE

Hector Jimenez-Bravo

USA

Rafael Fernandez

Marco Marrama

No Longer World Master Chefs



WE HAVE A WONDERFUL PARTNERSHIP WITH THE WORLD MASTER CHEFS SOCIETY, AND AS A MEMBER WE WANT TO HELP YOU GET THE MOST FROM YOUR EXCLUSIVE MEMBERSHIP AND HELP YOU SHOUT ABOUT THIS AMAZING ACCREDITATION!

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world master chefs society newsletter · world master chefs society newsletter march 2017 greetings...

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