Located in the beautiful 555, Lane Number 6, Raja Park, Jaipur, India, Rajasthan, the Piante Kitchen, and Bar is home to the amazing Chef Durga Khadka. An Executive member of WAMC, Chef Khadka is a master in the kitchen and a celebrity in his own right. Boasting his own Youtube channel, he wows his followers with creativity and color.
Chef Khadka is also the Corporate Chef at Monarch Group Of Hotels and has been in an article on Aqube Institute of Management,
where he showcased his cooking skills live in front of Aqube students. He demonstrated his expertise in preparing a variety of dishes and shared his tips and tricks on how to make the perfect dish. His presentation was well-received by the students who were eager to learn from the master chef.
The students were given an opportunity to ask questions and get feedback from Durga Khadka on their own cooking skills. It was an amazing experience for all involved as they got to learn new techniques and recipes from a professional chef.
The Business America Magazine, one of the most acclaimed and leading sources of business news and information, is arranging a highly esteemed celebration of the Culinary World “American Curry Awards” for the first time in America. The winner of the prestigious “British Curry Award 2022” and President Biden’s Lifetime Achievement Award, Chef Md. Khalilur Rahman who is a Bangladeshi descendant professional chef is the pioneer of this grand event. The nomination stage of “The American Curry Awards” will be held in Bangladesh and later the magnificent closing gala dinner will be arranged in America.
In order to apprise about this culinary event, Business America Magazine is working on publishing a special edition featuring the “100 Best Chefs in the World”. This distinctive edition will celebrate and share the stories of the chefs who are working relentlessly in the world of hospitality.
We are really honored to inform you that we would like to include your story in the mentioned publication. It is with excitement that Master Chef Zeki Zincirkiran has been nominated to be part of the Best 100 Chefs’ articles and has been requested to submit an article featuring his professional and personal credentials highlighting his experiences in the culinary world. His experience and achievements will be honored in the magazine, and his story will encourage other aspiring chefs who are working hard to pave their way to success.
The cuisine of the Philippines is a unique blend of flavors and ingredients that reflect the country’s rich cultural heritage. With influences from Spain, China, and Southeast Asia, Filipino cuisine is a complex fusion of sweet, salty, sour, and spicy tastes that are sure to tantalize the taste buds of food lovers.
One of the staples of Filipino cuisine is rice, which is often served with a variety of dishes. Adobo is one such dish, which features meat (usually pork or chicken) marinated in a mix of soy sauce, vinegar, garlic, and other spices before being stewed. The result is a flavorful and tender dish that is a beloved favorite among Filipinos.
Another popular dish is sinigang, a sour soup made with tamarind, tomato, and other vegetables, and can feature a variety of meats, such as pork, beef, or fish. The sourness of the soup is balanced with a sweet and savory flavor that makes it an instant hit among locals and visitors alike.
Filipino cuisine is also known for its array of street food, which is popular among locals and tourists alike. One of the most popular street foods is balut, a fertilized duck egg that is boiled and eaten whole. It might sound strange, but balut is a beloved Filipino delicacy that has been enjoyed for generations.
Aside from its savory dishes, the Philippines is also famous for its sweet treats. Halo-halo is a popular dessert that features shaved ice, sweetened beans, fruit, and other sweet ingredients, all topped
with evaporated milk and ice cream. Another sweet favorite is bibingka, a rice cake that is often served during the Christmas season and is typically topped with butter, cheese, and salted egg.
In conclusion, Filipino cuisine is a delightful mix of flavors and ingredients that reflects the country’s diverse cultural influences. From savory dishes like adobo and sinigang to sweet treats like halo-halo and bibingka, the cuisine of the Philippines is sure to satisfy any food lover’s cravings. So the next time you’re looking for a culinary adventure, consider exploring the wonderful world of Filipino cuisine.
WAMC highly recommends this EBA and RPL program to all candidates that have a keen interest in WAMC international work and visa programs.
As part of this program, candidates’ evidence of their skills, knowledge, and experience will be assessed based on their desired qualification. 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 the RTO.
Whether candidates participate in our Australian work and visa programs or programs to work in other countries, they will benefit from the qualification obtained from this program as Australian qualifications are highly recognised in many countries all around the world.
This global recognition is highly supported by the Australian Qualifications Framework and the Australian Government with other governments across the globe through Memorandum of Understanding (MOU) and agreements.
To find out more visit our EBA page Here
The field of cooking and refreshments is one of the most sought-after areas in the labor market in Tunisia. This career industry allows you to work in hotels, luxury restaurants, and hospitality establishments. 
Horizon Formation College has engaged the services of one of the industry’s strongest chefs, Master Chef Mahjoub Aouidet (Evan Carlo).
Evan is the Vice President of the World Association of Master Chefs and has been a key figure in the association for almost 10 years. His passion and dedication to serving others have led him to be recognized as an industry expert and Chef of the highest caliber.
Bringing over 30 years of industry experience to the classroom, students can gain valuable knowledge not normally available in textbooks and traditional classrooms. Evsan can share with students through their course, tips tricks and helpful skills that come from so many years of working as a professional chef in dozens of countries.
WAMC program development initiatives under the direction of Master Chef Mohamed Saad Eddin (محمد سعد الدين) has launched a new initiative to combat sustainability within the Hospitality industry. WAMC is fully supporting the Food Waste Sustainability program and its development and here is a sneak peek into whats been happening.
The art of cooking is sometimes called the art of food. It can also refer to the cooking style of a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (such as farming, fishing, or even food preparation) is done in a way that does not waste our natural resources and can continue into the future without being harmful to our environment or health. So sustainable gastronomy means a kitchen that takes into account where the ingredients come from, how the food is grown, how it gets to our markets and ultimately to our dishes. Food and Agriculture Organization of the United Nations (FAO)
With our modern lifestyles increasing pressures on natural resources, and the projection of the population to be fed to reach nearly 10 billion by 2050, it is imperative that the art of sustainable gastronomy be kept in mind when buying, cooking and eating food. Sustainable cooking means choosing and cooking food in a way that takes into account all the stages that food goes through to get from the fields to our tables, from how it is grown and transported to the ingredients we choose and where we buy it from. The WAMC Food Recycling program aims to teach and train chefs and restaurant staff in how to maximise their sustainability efforts.
WAMC spoke with two chefs who are also FAO Goodwill Ambassadors, to understand how we can make our cooking more green. They said “Turn your leftovers into higher-value products – or buy ‘recycled’ products You may have heard of upcycling furniture and clothing into higher-value products – but have you heard of recycling food into higher-value products? Recycling food into higher-value products means converting materials that would otherwise be wasted into new products or ingredients”. For Mr. Katsuhiro Nakamura, Chef and Goodwill Ambassador of Japan to FAO, the idea of minimizing food waste is a very important one, and he always takes this into account in his kitchen. “You can make anything with leftovers,” he says. “The ingredients don’t cost anything, since they would have been thrown out.” In fact, he was also exploring the idea of ”recycling into higher value products”.
Dr Eddin worked with WAMC President Gaven Ferguson to design a logo that would work across all boarders but maintain a sustainable feel while still being recognized as part of the WAMC brand.
The first goal of Healthy Food should promote human health, which is defined as a state of complete physical, mental and social well-being and not merely the absence or absence of disease or infirmity. The scientific goals of healthy food are based on extensive scientific materials on food, dietary patterns and health outcomes.
Sustainably reducing food waste rates from food production processes and wasting food from consumption processes is absolutely necessary to keep the global production system within safe operational limits. Both technical solutions applied to the food supply chain and the implementation of public policies are required to reduce global food waste and waste by 50% as mentioned in the Sustainable Development Goals. The actions required to achieve this are improving post-harvest infrastructure, transporting, processing and packaging food and increasing cooperation across the chain Supplying food, training and qualifying food producers and educating consumers.
The new program will have a Food Recycling course program developed and so far signs are very promising.
Check out the WAMC Recycling Sustainability Facebook Group here
The World Association of Master Chefs – Vietnam Chapter will offer a two-and-a-half-month training course and job opportunities to young people who are disadvantaged, orphaned, or lost relatives to COVID-19.
The training program, which is in its second continuous year, plans to provide classes for 60 trainees aged 17 to 25, including 30 in cooking and 30 in baking.
The course, to be instructed by members of the association, is expected to be launched in November and scheduled to have 20 classes, 10 practice sessions at restaurants in Ho Chi Minh City, two charity cooking events at shelters in the city, and one graduation test.
At the end of the course, trainees will graduate with a certificate issued by the World Association of Master Chefs – Vietnam Chapter which is recognized at many partner restaurants in Ho Chi Minh City.
Most of the trainees from the training course last year were able to find a job, according to Tran Le Thanh Thien, World Association of Master Chefs – Vietnam Chapter’s vice-president.
“I’m grateful for the instructors who were enthusiastically teaching us how to cook from basics to professional techniques,” So Hao Ha Long, an alumnus from a shelter in Binh Tan District, Ho Chi Minh City said at the ceremony to announce the 2022 course on August 26.
“Now I have a stable job.
“I hope more people will learn about this program and have their dream of pursuing professional cooking come true.”
Long came to register for the program in 2021 when he was a student at Ho Chi Minh City Food Industry.
The 23-year-old is now working as a vice cook at a café in District 1.
The program is meant to support disadvantaged people to find jobs, as well as create a workforce for the local food industry, said chef Le Nguyen Hoan Long, another vice-president of the World Association of Master Chefs – Vietnam Chapter.
“We hope young people will be skilled and position themselves well in our society,” he said.
The program also aims to create chances for experienced chefs to pass their torch and inspire future generations, while contributing to the society and raising a spirit of solidarity between businesses in the food industry, chef Long added.
Besides the training course, the World Association of Master Chefs – Vietnam Chapter will join a Vietnam Red Cross charity program to make and distribute 2,000 mooncakes to celebrate the coming Mid-Autumn Festival, which falls on September 10.
Original article can be found HERE
If you find yourself right at home in the kitchen, perhaps a chef career would be right up your alley. When the thought of a chef career comes to mind, it may project thoughts of slaving over a hot, smelly grill, flipping burgers and hearing endless orders shouted through a loud speaker. While that may be the scenario for some chefs, there are actually many different options for this occupation.
Cooks for fast food and restaurant chains are always in demand because quick employee turnover is almost guaranteed. Many high school students take on these less-paying jobs solely as a summer gig. Others use the opportunity to bring in income until a more profitable job is found. However, restaurant, fast food and short order cooks are still categorized within the chef career spectrum and having the skill of producing high quality, tasty food is a talent that not everyone has. Everyone has to begin somewhere, and working for one of these kitchens provides cooking experience, looks good on resumes, and can act as a jumping off point for beginning a chef career.
If baking will be your forte in your chef career, perhaps a job at a cafeteria or nursing home would be a good job selection. While fast-food workers are constantly frying up and scooping out the same food products daily at a lickety-split pace, an institution kitchen is a more relaxed atmosphere where a variety of traditional, slightly more healthy dishes are prepared.
For instance, many cafeteria kitchens designate two or three items in which an employee is responsible for preparing and baking daily, such as a cook who makes bread products, one who creates casseroles, and others who hand-bread and roast chicken. Having a set food prep schedule gives a cook or chef the opportunity to ease into their specialty and, over time, perfect their craft.
After a few years of experience, it may be possible to advance to a head chef position at a prestigious eatery, such as a steak house or hotel restaurant. This chef career is a bit more stressful, as you are not only in charge of a kitchen full of employees; you are also required to insure the food going out to the paying customers is first-rate and superlative. A chef career at this high status will pay a higher income because cooking skills must be paramount and management skills proficient.
Possibly the most sought-after chef career is as a personal or private household chef. To be selected as a personal chef because of your impeccable cooking skills, creative dishes and flawless meal presentations is the height of honor for a chef after years of hard work and practice.
If you are considering a chef career, knowing how to cook is not enough. You must perfect your craft and stand out from all the rest who are your competition. Enrolling in a vocational school which provides cooking instructions or even a specialty college or institution could help mold you into the cooking expert that will send you on your way to the world of chef careers.
