One of the absolute best ways to save money in summer is to grow your own food. Food can be grown in more or less any season apart from winter. In summer, you have just enough time to plant crops like legumes that take about three months to mature, without the risk of your food getting ruined by the cold.
==> Can You Grow in Your Home / Apartment?
The ideal place for growing your own food is naturally your own back yard, front yard or patch of soil. This will allow you to plant seeds the way mother nature designed them. They’ll be able to soak in water from the rain and soak in the sun every day.
What if you don’t have a garden? Don’t fret; you can still grow your own food. It’s a relatively new science called apartment gardening or window gardening.
As the name suggests, this technology allows people to grow plants in their own apartments. You can just hang up a special contraption that drips water by your window, and grow plants from your window. This is called a hydroponic device, also known as vertical gardening.
Unfortunately, with vertical gardening plants only get sunlight for a portion of the day rather than the entire day. That can restrict some of the kinds of crops you can choose.
==> Decide What You Want to Grow
Growing certain foods is very easy, while other kinds of foods is extremely difficult.
As a beginning gardener, you should probably avoid grains. Grains have a very specific harvest period and don’t produce continually. You plant it once, you harvest it once and you’re done for the year. If you miss the harvest, your entire crop is ruined.
Legumes on the other hand are extremely easy. They take about 2-3 months to mature. Once they’re mature, they’ll keep on producing all the way till winter. You don’t just harvest once; you get to keep harvesting again and again and again.
Most fruits require some sort of tree to grow on and can take a long time before a seed bears fruit. Most people who’re looking to save money now will want to avoid planting fruits.
Gourds like squash and cucumber grow relatively quickly. In as little as a month and a half to five months, you can have a whole array of free vegetables.
Growing your own food indoors or outdoors is a great way to save money. The trade-off is that it does take a lot of time and attention. If you don’t enjoy gardening, it’s probably not worth it. However, if you like the process and you enjoy learning about planting, gardening and harvesting, this can be a great way to both save money and learn a new skill.
With COVID now in the rearview mirror (for the most part), WAMC is setting its sites on offering more formal qualifications and training. With so many people around the world looking to gain new skills and experience, WAMC is partnering with PAX Institute of Education, a Registered Training Organisation In Melbourne to offer formal Australian Qualifications in Melbourne Victoria.
PAX Institute of Education is committed to providing the best possible vocational education for our students by developing the knowledge, attitudes, and skills essential for life-long learning. Within a caring, respectful, multicultural environment, the Institute is committed to developing students who are resilient and adaptable, equipped with the knowledge, skills, and disposition to continue their education and become personally fulfilled and socially responsible adults.
PAX maintains an environment that attracts and develops the highest quality staff committed to the pursuit of excellence in teaching and encourage close cooperation with the community, industry and business to ensure relevant and industry-focused programs. Through their dedicated programs and experienced trainers, all of whom are fully qualified and experienced chefs, programs are designed to give students a first-hand look into the world of commercial cookery. WAMC brings to the mix a network of professional chefs worldwide that students will gain access to once they have completed their studies.
WAMC will develop new and exciting programs, specifically designed to support ongoing exposure to education within the Hospitality as well as Industry Accreditation and networking.
2022 and beyond is set to be an exciting time for everyone.
A milestone has finally occurred for our new Evidence-based Assessment program (EBA), with the signing of the formal partnership with Le Culinaire Hospitality Institute. As part of this program, candidates’ evidence of their skills, knowledge and experience will be assessed based on their desired qualifications. If successful, candidates will obtain a WAMC industry-recognised certificate. The candidates will then apply for RPL with a WAMC partnered Registered Training Organisation (RTO) and go through a final assessment. If successful, candidates will then obtain an Australian Government recognised qualification from Le Culinaire, a Registered Training Organisation approved by the Australians Skills and Quality Authority.
RTO.
Brad Bennett, the founder and owner of Le Culinaire is an executive member and Master Chef medal recipient of WAMC and has a passion and fire in him that is nothing short of contagious.
As a specialist Institute for hospitality, the drive at the campus is to offer students a positive learning environment that will help them in their overall development. Le’Culinaire works in tandem with the industry, spotting trends and filling gaps as and when they arise. With the dedication and commitment of experienced staff members and key industry partners, Le’Culinaire is equipped to offer students ongoing support and lead them on a pathway to success.
Learning is more than just gaining a qualification. It’s about amassing knowledge and honing practical skills for a great career start. Le’Culinaire is committed to helping students stay on track. It gives them the essential skills that are required to survive and thrive in this fast-paced industry.
WAMC presented the proposal to Brad and after several months of discussion and planning, Chairman Sunly Lo and President Gaven Ferguson went to Sydney to formalise the arrangement.
Chef Zeki was born in 1974 in the town of Elbistan, Kahramanmaraş. Deciding to follow his father’s footsteps in his professional life at an early age, he started working as a busboy with his father. Afterwards, he worked in various places in Izmir and Aydın in 1991 and 1992 to improve himself. He worked as a cook for a while at the Side Kleopatra Hotel in Antalya between 1993-1994. He worked as a cook for a while on a private boat in Kemer Marina, which is his next stop. He founded his own restaurants and continued his “Zeki ZİNCİKIRAN” profession in his own businesses. He completed his military service as a chef in Hasköy district of Muş between 1994 and 1996. He came to the Turkish Republic of Northern Cyprus in March 1996 and became the “Onar Village Holiday Village”. He worked as a cook at the “Jas mine Court Hotel”, “Dedeman Olive Tree Hotel”, “Merit Crystal Cove Hotel”, “Serifali Hotel”, “Rocks Hotel”, “Girne Teacher’s House” and “Polar Restaurant”. He continued his duties as a cook and a chef. Experienced chef “Zeki ZİNCİKIRAN”, who adopts the principle of “your pot is delicious, your ladle is love and your ceiling is tolerance”, has been continuing his profession as “Kitchen Chef” in a public institution that still serves high-level protocol since 2002.
What is your favourite thing to create? I am creative and constantly researching, how can I prepare better and more delicious plates, the smiles on people’s faces while they eat my meals make me happy, making my guests happy gives me energy and happiness, and I think healthier and display wonderful plates.
What cuisine do you find the most challenging to replicate? In fact, if you do your job right, no kitchen is difficult and it is not difficult to copy it. Knowing the cuisine and my opinion in cuisines with culture will be discussed in two weeks. I am of this opinion and I have full confidence to succeed means to take a step towards success.
As a Chef what would be your ultimate goal? The invisible side of the iceberg. If you’re about to change your life and decide to become a cook, be sure to work somewhere before making this radical decision. If necessary, do not charge any fees during this process. Cooking is a profession that looks quite enjoyable from the outside, but you can only realize its difficulties after you enter. Long working hours, an extremely stressful environment, an antisocial lifestyle are the first ones waiting for you. Consider whether this job is for you or not. Love your job and listen to criticism.
Cooking is a craft. Pay attention to what your masters say. Especially in the first years of cooking, you are criticized a lot. Don’t let this break you. Listen to criticism and push yourself to get better at your job. And love your job. If you don’t like it, difficult conditions will become even more unbearable for you. Never forget that every meal is demanding, the length of the working hours, the fact that cooking is one of the most anti-social professions in the world, and that a job only has value when done with passion.
What frustrates you about the Hospitality industry? If the undisciplined staff does not follow the work, the work is disrupted and the hygienic environment is not provided, it makes me angry.
What is the most challenging time you have had as a Chef? Dancing with flames in the summer heat. It’s not much of a problem in the winter, but in those hot summer months, cooking over intense fire can turn into torture. Even the word sweat is often insufficient. Yes, I have told about the negativities experienced by the cooks so far, but there is something like cooking is a love, the flavor that comes out at the end of that plate will take you around in the gardens of paradise, you will be the most popular among your friends, when people learn about your profession, they will tear themselves apart to chat with you and you will not need money for the rest of your life. I hope that people who want to be a chef will not be affected by these negativities and continue to follow their dreams. Don’t forget to be a cook is to be crazy.
How should a chef be? Actually, it is not my place to tell you this because there are chefs more experienced than me. But since such a corner has been given to me, then I will do my best. The biggest problem in the kitchen in Turkey is development. Turkey is getting richer, now the consumer is traveling around the world. He eats everywhere, in short, his worldview is increasing, of course, the culture of eating and drinking. This development is happening very fast. However, kitchen workers stop keeping up with this development, it goes further back. Of course, there are many reasons for this: The first reason is that the father of the kitchen, his teacher, the chef of everything, does not accept to keep up with this development. First the chef will learn, then he will teach his cooks, then those cooks will become chefs and this is how the order will work. So the chief needs to be open to development, this is the first rule. Our main job is to cook The second rule is that chefs have to quit being an artist. He must not forget that our main job is to cook. The chef must have developed himself and reached the top in his work before acting as an artist. But most of the chefs in Turkey are very cool, they are still walking around with 40 medals on their chest, giving them boiled vegetables next to the battered steak. What was it then, it was necessary to restrain the egos and try to be a little more modest. Heart is necessary The chief must be brave, courageous, able to fight windmills like Don Quixote if necessary. He should move forward without thinking about who will say what. He must be brave enough to start his own business. In fact, he is brave enough to admit that his own business will fail, depending on the situation. So the goal of every chief should be to have his own place, and for this he must have courage and courage! Then he must have a strong authority in his kitchen. Authority is not established by intimidating or threatening. You think you’ve set it up, but you always have to look behind you, the chief who always looks behind cannot see ahead. He must establish such a sweet authority that even with the chef’s coat hanging in the kitchen, the cooks should work with respect and love. As I said, power should be appreciated. It must be emotional, reminiscent of going to the funeral of a chief he has never seen or met just because he is a colleague. Let’s sum it up like this: A self-improving, humble, brave and caring person becomes a man before he becomes a chief. Now where do I stay when I put myself in this template? Oooo, I have a long way to go to become a chef. Now put yourself, where are you?
If you could give advice to young Chefs what would it be? I must say that I am looking forward to seeing the majority of those who want to be a cook in the future or who are curious about the business life of cooks. I think being a chef is the most enjoyable and delicious job in the world, but being a professional chef is not easy, there are so many things you need to remove from your life. Note: The cookery I have mentioned is valid for those who want to be a chef who has mastered the world cuisine and those who are curious.
1. Time taken to fully learn to use a knife. You have to practice so much that now your hands will get callused from chopping carrots into julienne, but once you learn it fully, you will enjoy fast and safe chopping. 2. Longing for social life. Holidays, Christmas, special days etc. For normal people it means vacation, but it corresponds to the times when you have to work the hardest.
Such a rich and full life of experience. Thank you for sharing your thoughts Chef Zeki
It’s always inspiring to hear the thoughts of our chefs and leasers from WAMC. If you think you would like to share your story with us reach out and let us know at membership@wamc1950.com.au
World Association Of Master Chef India Chapter has organised an event of distributing happiness, gifts and food on the occasion of christmas and new year, at different cities of India. The event was headed by President and Secretary General “Irfan Khan” and Executive Members. Our aim for the event was to spread happiness among underprivileged and needful people on the occasion of Christmas and New Year. We felt the need to end 2021 on a note of goodness, we all know how much joy these little surprises can bring to all of us. So, why not share these little goodies of health and happiness as gifts to these underprivileged people. Our sole purpose was to bring smile on the face of needful people and to eliminate hunger and providing nutritious meals to the poor and needy.
The Chapter members distributed food, fruits and gifts to more than 300 ( three hundred) underprivileged people all over India. It’s a privilege to be able to help someone. We tried doing our bit to help needful families and underprivileged children. ‘’We can’t help everyone but we hope that with the food, fruits and gifts provided by our proud chefs, infused with their love and kindness, we can together make a difference and bring some cheer to their lives,’’ said President and Secretary General “Irfan Khan” India chapter.
As Oscar Wilde has said, ‘The smallest act of kindness is worth more than the grandest intention’. We would love to extend our heartfelt Thanks to WAMC,the members of WAMC, India Chapter feel proud that we have an appropriate platform now, to showcase the diversity of our India Cuisine to the whole world. It was also an opportunity for us to present WAMC to the people of India. On behalf of all the members of WAMC India Chapter and on my own behalf, i( Irfan Khan) extend our most sincere thanks and gratitude to the Global president of World Association of Master chefs Respected Chef Gaven Ferguson, Global Vice president Respected Chef Evan Carlo, Global Director for Organizational Development, Respected Chef Carlo Eusebio Baroa, , Regional Coordinator South Asia Respected Chef Shaheda Yasmin for believing in me and creating the India Chapter.
Merry Christmas And A Very Happy New Year To Everyone???
Believe it or not, this Master Chef has an MBA from Lincoln University. With many years of working and researching the culinary industry as well as the hotel and restaurant industry in Vietnam. At the same time, he is also a lecturer in culinary, food and beverage operation, and business at major universities in Vietnam. With a passion for cooking, learning about cuisines from around the world, Chef Tran is an active member of the community to share and develop the kitchen industry around the world.
Wishing to create an ecosystem and community of chefs to share and develop together with the Vietnamese culinary industry, Chef has been a Chef Consultant for the U.S. Meat Federation, TTC Hotel Group as a Culinary Advisor and Executive chef and is currently the Chef Consultant and Trainer for the RL Food & Beverage Consulting Service. But the accolades do not stop there.
He is a level 4 International Judge for WAMC and was recently appointed the WAMC Vietname Country President, and most excitingly as a world-traveled Chef, Culinary Lecturer & Representative for Vietnam|was announced as an official Ambassador of taste for the Global Gastronomy® and GOLD MEDALLIST 2021-2022.
Thanks to Chef Tran Le Thanh Thien, the Vice President at the World Association of Master Chefs from our Vietnam Chapter, for taking some time to share his insights into his world as a chef.
Chef, we know you are a busy person and many want to know why did you become a Chef? I love food and cooking from my mother, who has cooked a lot of delicious Vietnamese foods. The second person is chef Alain Nguyen who gave me a lot of advice and helped me in learning to cook. And so, as you can see, I am the chef and help young chefs get inspired. So many Chefs have favorite dishes or creations, what is yours? I want to bring the discovery and incorporation of Vietnamese spices into my cooking style and dishes. The diversity of cuisine helps enrich Vietnamese cuisine and raise it to new levels. What cuisine do you find the most challenging to replicate? For me, the dishes my mother cooks are simple, but I still can’t cook 100% like her. My challenge is Vietnamese dishes the whole world must admire. As a Chef what would be your ultimate goal? I want to bring food everywhere, where there is Vietnamese food, there is Vietnamese culture and at the same time create a community of chefs with cultural exchange, sharing, and mutual help. Desire is an image for young generations of chefs to strive to reach out to the world. What frustrates you about the Hospitality industry? I feel disappointed when there are so many achievements and spillovers from us, there is quite a lot of unhealthy and troublesome competition. Let’s make a community grow. What is the most challenging time you have had as a Chef? When I just started when I was nothing? Or nobody knows me. If you could give advice to young Chefs what would it be? Try to study and be consistent because nobody is good when they begin
What a pleasure, Thank you Chef for sharing some thoughts with us.
It’s always inspiring to hear the thoughts of our chefs and leasers from WAMC. If you think you would like to share your story with us reach out and let us know at memerbship@wamc1950.com.au
If you are interesting in eating a healthy diet compared to your current diet, I have good news or you—you don’t have to be rich to do so. It is fully possible to involve yourself in healthy eating, even if you are on a very tight budget. This may require a little bit of extra time and effort to plan your meals, but you can make good and inexpensive food choice in order to provide your body with excellent nutrition.
First, it is important to plan for your healthy diet. When you go shopping, take a list with you of the healthy foods you need to purchase instead of walking up and down the aisles without a plan. When you have a shopping list, you are less likely to purchase random junk foods that you do not need, and so you’ll save money as well as be good to your health. Planning ahead with a list also allows you to look through store sales fliers in order to choose healthy foods that are offered at discount prices that week in particular. When you do go shopping, make sure that it is not on an empty stomach, when you will be craving fatting foods and will be more likely to overspend and waste money on unhealthy products.
You should also consider purchasing items in bulk. Many club stores have a membership fee, but you can save a lot of money if you have an adequate amount of freezer and pantry space. Look at the healthy foods you need, and then head to the bulk-food supply store in order to grab enough of the item for the next month. Remember to choose foods that are both healthy and the freeze readily.
Eat at home as much as possible. When you go out to eat or stop at a fast food restaurant on your way to and from work or during your lunch break, you will pay extra money for the convenience of someone else preparing the food. These foods are also usually high in calories and low in nutrients. Instead, calculate the money you would normally spend to eat out and then use it to buy more expensive healthy ingredients at the supermarket. You can make breakfast and dinner and also pack a lunch to carry to work or school.
Purchase foods that are in season. Fresh fruits and vegetables are usually very high in nutrients, but when you want strawberries in January, you’ll end up paying the extra price. Learn when fruits come into season in your climate and purchase them at those times of year. You can learn to can or otherwise preserve these fruits and vegetables if you want to have them all year round! Of course, heading to your local farmer’s market is a great way to purchase these items and save money. Healthy eating on a budget is all about being creative with the money you do have.
The diet industry is a multi-million dollar industry and of course those companies that profit from this industry would like to continue making those profits. So if there was a list of foods that could actually speed up your metabolism and as a result help you to lose weight easily, the diet industry will not want you to find out about it. What if that list of foods contained the sort of foods that you love to eat – not possible, that would be going against diet rules wouldn’t it? After all, don’t all diets tell you to avoid those foods that you love the most? You should only eat low fat foods and avoid things like nuts and grains. You should stay away from healthy fruits and vegetables because they contain too much natural sugar – right?
Wrong!
If all these super fad diets were right – eat low-fat foods, eat low-carb foods, eat protein only, eat cabbage until it comes out your ears – if they were all right, then why are obesity numbers rising?
The diet experts out there don’t know all the answers or if they do know, they certainly aren’t telling you or if they do they will make you pay a hefty price for the information. People pay hundreds of dollars to find the right way to lose weight and will still usually fail, so instead of spending anymore money on the latest weight loss fad, use common sense. No matter what type of diet you are on, the bottom line is that you need to burn more calories than you eat. So common sense will tell you that if you keep your calorie intake within a healthy range and do some exercise you should lose weight. There are some other things that you can do though to make losing weight easier and maintain a healthy and nutritious diet and this includes eating foods that give your metabolism a boost which helps you burn calories faster.
Some foods high on the list of foods that speed up metabolism are tuna, salmon and sardines. These foods are great sources of Omega-3 fatty acids and heart healthy fat and they also help to lower your levels of leptin. When your leptin hormones stay in a low range it is much easier to lose weight. So eating more fish will help to lose weight faster. If you don’t like fish then you can always take some fish oil supplements instead. Olive oil is also another good source of Omega-3 and monounsaturated fats to boost metabolism.
Some other fat burning foods are the hot and spicy types, like cayenne, habanero and jalapeno peppers. These peppers contain capsaicin which is the substance that makes them hot, it is also the substance that gives your metabolism a big boost for up to three hours after you eat. To get the most benefit from these fat burning foods you can choose lower-fat, good carb spicy dishes.
Whole grains are also great for speeding up the metabolism because they have a slow digestion rate and they keep your blood sugar levels even. Cinnamon is another food that has blood sugar regulating properties and can keep your metabolism running at a high speed. Then there are the protein rich foods like eggs, nuts, lean meats and beans that give your body the much needed protein that it needs to keep it running smoothly.
Water, although a beverage and not a food, will also assist on keeping your metabolism on high speed. When you are trying to lose weight it is important to keep up the recommended daily intake of water to keep your body operating at peek performance.
Forget about all the new fad diets around, just change your diet slightly to include some of these super metabolism foods, add some exercise to your routine and drink lots of water and I bet you will start to notice a difference in your weight very quickly.
Pantaleone de Notaris is one of the Partum Concilio members of the World Association of Master Chefs and is a creative master when it comes to food design and styling.
This month Chef de Notaris was awarded a certificate from International Cuisine as a merit for his perseverance and creativity through providing images of his work in promoting and helping with awareness of the group. Chef De Notaris has a creative style that allows him to use the simplest of designs or food to create amazing colors and form. Chef Notaris operates Sirga Restaurant in Torredembarra, Tarragona, Spain right on the beautiful Mediterranean coast. Truly a place where creativity can thrive.
Internacional Cusine is a professional kitchen group located in Brazil, where people such as Chef Sidia Cardoso look for talent and creativity within the industry.
Chef Cardoso asked Chef De Notaris personally to help her develop awareness across her country further by showcasing his creations globally through her Facebook Group and beyond.
October 20th, 2021 – “International Chef’s Day” is a meaningful day for chefs around the world with the philosophy of community and love sharing from the World Association of Super Chefs in Vietnam (WAMCVN) with the USA Blueberries conducted a community-oriented event that made “Banh Mi” with grilled chicken breast and USA blueberries sauce and antibacterial masks for field hospital doctors.
According to Mr. Le Xuan Tam – President at the World Association of Master Chefs Vietnam chapter, the International chef’s day is meaningful to the chefs who are truly passionate and dedicated, who wish to bring meals to everyone and be feel happy when they delicious food.
With community projects, we also have the project “Giving is forever” which is also a humane and meaningful project wishing to create career and job opportunities with difficult young people led by Mr. David Long. – Vice President at the World Association of Master Chefs Vietnam chapter shared and advocated for the implementation.
The dish “Grilled chicken breast and USA Blueberries sauce” is a combination of chicken and USA blueberries with “Banh Mi”, a familiar and easy-to-eat dish that can be eaten at any time such as a quick breakfast in the morning, lunch or snack to energize everyone for a working day. Understanding the nature of fast work and nutrition, we have collaborated with the USA Blueberries to create “Banh Mi” to eating rapidly and nutrition for field hospital doctors. Wishing to convey humane and meaningful actions as well as contribute a nutritious meal to help doctors have more energy to fight the COVID-19 pandemic, according to Mr. Tran Le Thanh Thien – Vice President at the World Association of Master Chefs Viet Nam Chapter shared.
The association would like to thank the executive board of WAMCVN and USA Blueberries for accompanying this meaningful action.
Unfortunately, with vertical gardening plants only get sunlight for a portion of the day rather than the entire day. That can restrict some of the kinds of crops you can choose.
