World Master Chefs Society NEWSLETTERworldmasterchefs.com/wp-content/uploads/2018/07/WMCS-Newsletter... · Master Chef Fikret Özdemir, FWMCS, Chairman of the Chapter in Turkey News

World Master Chefs Society

NEWSLETTERJune2018

Please 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 the USAOn 13 April, 2018 the USA WMCS Chapter served a buffet lunch for approximately 130 doctors and staff on the transplant wing at Methodist Hospital Dallas in appreciation of them performing lifesaving surgery on Master Chef Mario Reyes, FWMCS with a liver transplant.

Mario Reyes says he knows he is fortunate. He knows he is lucky to be alive and has hundreds of people to thank, but he says words can be so small so, if you happen to be an award-winning corporate chef, you say “thank you” the best and most delicious way you know how.

“It was a lot to do with being tired, I was very, very tired” he said when speaking of the lethargy two years ago that led him to see a doctor which led to a surprise diagnosis, end stage liver disease. He would need a transplant or he would die. “Just to hear that you need a transplant was a scary thing for me to even think about and then I waited. It was very tough to wait.”

The wait lasted two years until the afternoon he got a phone call that a donor liver was available. For a chef the phone call came in a fitting location. He was standing in the produce aisle at Central Market in Plano. “Wednesday, January 10th, it was 1:53pm which I will never forget,” he said. “Believe it or not I actually had an English cucumber (in my hand) that I was going to make a tzatziki sauce with.”

He never got a chance to make that sauce, but that day In January he did get his liver transplant. He beat the odds and now healthy, three months after the transplant, the emotions still bubble very close to the surface. “6:06pm is when I remember saying “goodbye” to my wife and went inside,” he said of the time when they wheeled him away for the transplant surgery.

While Chef Mario was in the hospital, he noticed that the transplant team was working so hard serving others that they would not be able to stop for a decent meal. He decided that after getting out of hospital he would like to come back and serve them lunch. He reached out to the USA WMCS team and asked if they would help him fulfil this dream - they all jumped in gladly! Master Chef Patrick Mitchell, FWMCS says “We were so grateful to this transplant team for saving the life of one of our own “family” members! This is what we do on a daily basis – serve and feed others. This was not only feeding the body but also feeding the soul.”

Chef Salvatore Gisellu brought his mobile pizza oven from his restaurant “Urban Crust”, Chef Morris Salerno brought some entrées and salads from his restaurant “Bistecca an Italian Steakhouse”, Chef Gianni Santin brought some desserts from his pastry shop “Haute Sweets” and Chef Michele Brown brought some desserts from “Brook Hollow Golf Club”.

In case the menu wasn’t thank you enough, Mario and his fellow chefs from the World Master Chefs Society also presented Methodist Dallas with a $3,000 cheque.

Members that were there - Kathi Mancini, Jesus Olivares, Gianni Santin, Gene Christiano, Sean Daniels, Salvatore Gisellu, Michele Brown and Patrick Mitchell.

WMCS - Newsletter June 2018 A4.indd 1 05/07/2018 17:35:29



The International Taste and Quality Institute (iTQi) is the leading independent Chef and Sommelier based organisation dedicated to testing and promoting superior tasting food and drink from around the world. Manufacturers, retailers and distributors use the Superior Taste Awards for their quality management as a sales tool for business negotiations and as a marketing tool for the promotion of their products. The two Managing Partners, Christian De Bauw and Louis Frere, specifically requested that the World Master Chefs Society nominate judges to attend this year. They have added WMCS to their list of “most prestigious European culinary associations”.

Daniel Ayton, FWMCS, World Senior Vice President and Vice Chairman of the London Chapter, led the World Master Chef team to the Superior Taste Awards in April in Brussels. The jury members selected this year were -

Master Chef Gary Filbey, FWMCS, World Ambassador

Master Chef Uros Urosevic, FWMCS, Chairman of the Serbian Chapter

Master Chef Fikret Özdemir, FWMCS, Chairman of the Chapter in Turkey

News from Brussels

Daniel says,

“It was a great event with over 90 international Chef Jury Members, ‘Europe’s Top Chefs’, who are opinion leaders and experts in taste, selected from the 13 most prestigious European culinary and sommeliers’ associations. We were divided between ten groups to independently taste ingredients and assign a numeric score on an evaluation sheet reflecting the overall feeling of hedonic pleasure (the most important weight in the final mark) and also other criteria like vision, smell, texture, flavour and mouth feel.”

We were entertained well whilst there with a dinner on the first night and the second night. On the last night we were left to make our own plans and we decided to indulge ourselves at the Arion Restaurant in the Brussels Saint Gilles area.

The Juries of the International Taste & Quality Institute - iTQi - are unique in the world because they are selected in an exclusive partnership with prestigious culinary organisations. The iTQi, now in its fourteenth year, selects jury members from these organisations who have been trained for many years to taste food products. They have exercised their profession in Europe but also in countries as diversified as Japan, China, Thailand, Australia, North, Central and South America. They are passionate and enthusiastic about continuously discovering new flavours and unknown products, whatever their origin.

Judges are chosen for their:

• Extended practice in tasting

• Unanimously recognised talents as Chefs or Sommeliers by guides such as Michelin or Gault Millau

• Exceptional expertise

• Capacity to describe gustatory features of food & drink products

• Ability to suggest potential improvements within the framework of sensory analysis which is the essence of their profession.

• Organising large jury panels. iTQi is the organisation that simultaneously gathers the largest number of international professional tasters that has contributed to build the value and prestige of the Superior Taste Award worldwide.

A code is assigned to each product in order to ensure the most reliable tracking. Products are prepared, heated or cooked strictly according to producers’ instructions and are presented as if they were served at home in a specific sequential order. Each judge is dedicated to a sensory analysis of the tasted product and assigns a numeric score on an evaluation sheet reflecting the overall feeling of hedonic pleasure and also other criteria like vision, smell, texture, flavour and mouth-feel.

I will be looking to take ten chefs out with me next year if anyone is interested in joining the World Master Chefs’ team for next year’s trials in April, 2019, in Brussels, please send your request and information to [email protected] as soon as you can in order to put forward the team for approval. Please include any supporting documentation relating to taste experience.




Master Chef Sylvester Rozario, FWMCS has been promoted to Chapter Chairman of the Indian Chapter of the World Master Chefs Society. He says “It is a great honour to be Chairman of the WMCS Indian Chapter. Thank you all Master Chefs for your vote and thank you WMCS management.”

News from India

Chef Sylvester recently met with Master Chef Dada Marcic, MWMCSfrom Croatia.

The Caterer magazine has produced its “Top 100 Most Powerful People in Hospitality” list. Master Chef Daniel Clifford, FWMCS, Chef-Patron of Midsummer House in Cambridge is at number 75!

News from the UK

Daniel Clifford, two starred Michelin chef at his riverside restaurant, Midsummer House in Cambridge and TV regular, published his first book on June 21st – Midsummer’s Day. Part autobiography, and part cookbook, ‘Out of my Tree – Midsummer House’ is a warts and all account of the pressures and triumphs of his 20 years in the hospitality industry; a brutally honest account of his life story, and a tribute to the distinctive style and sophistication of his dishes.

Out of My Tree tells the story of how Daniel went from being a dyslexic child from a broken home to one of the best chefs in the country.

“I have been a chef most of my life. It’s almost all I know. It’s made me the man I am today – good and bad, happy and sad, right and wrong. This is the

story of how I went from someone who no-one thought would amount to anything to a chef with two Michelin stars and a business I am fiercely proud of,” says Daniel.

Published by Meze Publishing, at 388 pages, and a large format hardback, this is a book to do justice to someone who makes two-Michelin starred cooking the standard. RRP is £45 and the book is available at the Midsummer House restaurant and online at www.midsummerhouse.co.uk.

Revealing a man who even cancelled his own wedding to work, there are no stories missed out or punches pulled – whether it’s discovering what life is like working under a chef like Marco Pierre White in his heyday, uncovering the bully boy tactics of a 1990’s British kitchen, or discussing his failed relationships, Daniel bares all. The book delves into his childhood and how his unsettled background drove him to make the most of his talent for cooking, as well as unpicking how those early years in some of the most brutal kitchens in the country turned him into the uncompromising chef he is today.

While Daniel has mellowed with age as he spends more time with his five daughters, the things that drove him forward in the first place – a fear of stagnating and the need for drama and conflict – are the things that still drive him to this day.

The book features over 140 recipes right from the early days of Midsummer House in the late ‘90s, through garnering two Michelin stars and the success of the tasting menu through to the very latest recipes the restaurant is serving today. The recipes run alongside the story, chronologically, and reveal how his style has developed and become more refined over the years.

Continues on next page.




Classic recipes include the 17 Pan Lamb from 1999 -

And Veal Kidneys’ recipes from both 2000 and 2004. Daniel’s modern recipes include his Pommes Soufflé, Sour Cream and Chive from 2012, and Lychee, Yogurt and Rose Artichoke from 2016.

Beetroot on Open Coals -

Daniel counts Tom Kerridge and Sat Bains as two of his closest friends and is widely regarded in industry circles as one of the country’s most revered chefs, having won the Chefs’ Chef of the Year at the 2015/16 AA Awards.

Caramel Moux -

As Sat Bains puts it: “Midsummer House is Daniel’s open love letter to gastronomy; a letter of heartache, pain, sorrow, absolute elation and joy that you’d have to be f****ing nuts to endure. He’s proven that we all need goals and if we work hard enough we can achieve anything. I look at this as a chapter in his life that he can now reflect on, and the openness and intimate detail he goes into in this book is a joy to read.”

To enter the competition to win a copy, please go tohttps://mailchi.mp/c0d09b222f4e/winoutofmytree

If you would like to order a copy, please go tohttp://www.midsummerhouse.co.uk/outofmytree.html

Master Chef Tom Bridge, MWMCS sent us the lovely recipe below -

MY MOTHER’S FAMOUS LANCASHIRE ECCLES CAKE

Elizabeth Raffald 1733-1781

Elizabeth Raffald was housekeeper and cook for Lady Warburton at Arley Hall in Cheshire. It was during this period that Elizabeth wrote her book “The Experienced English Housekeeper” in 1769. When one of her maids was leaving the employment to set up a cake shop Elizabeth gave her a recipe which was to change her life. She opened the shop in Eccles and hence came the famous Eccles Cake.

In around 1959, every weekend in Bolton, Lancashire a lovely lady (my mum) who I love very dearly, would bake the family a Lancashire Hot Pot Pie topped with diced Black Pudding in a deep large brown earthenware basin, followed by a traditional Egg Custard Tart and her famous Lancashire Eccles cakes. The smell of the fruit and spices from the Eccles cakes slowly being blended together made my nostrils twitch. The heavenly part was coating them with best butter, while they were still warm and eating them with crumbly or creamy Lancashire cheese. The shop bought Eccles cakes of today are just made with butter and currants and my mum would emphasise to me and my sister, Marie, the importance of freshly grated nutmeg and freshly grated ginger, the smell was awesome. Memories really are made of this! For a Chorley Cake omit the fruit and use short crust pastry and bake in the same method.

More News from the UK

Continues on next page.

Eccles Cake with Mrs Kirkham’s Creamy Lancashire Cheese & Red Velvet Beetroot.




INGREDIENTS

450g/ 1lb Puff pastry

50g / 2 oz best butter

200g /8 oz currants

25g / 1 oz mixed peel

50g / 2 oz mixed fruit

75g / 3 oz Demerara sugar

5ml / 1 tsp mixed spice

15ml / 1 tbsp freshly grated ginger

15ml / 1 tbsp freshly grated nutmeg

1 egg white (lightly whisked)

50g / 2 oz caster sugar

METHOD

Pre-heat the Oven to Gas 7,220c/425fMelt the butter in a saucepanAdd all the ingredients except the egg white and caster sugar.Blend the mixture thoroughly and cook for 4 minutes and allow the mixture to cool completely and rest for 3 hours for the flavours to infuse.Roll out the puff pastry until it is very thin.Using a saucer or a large pastry cutter cut them into rounds.Place a good tablespoon of the mixture onto each round.Gather up the edges, turn over and press with a rolling pin into a flat cake, then shape back into a round.Place them onto dampened baking sheets.Brush the tops lightly with the egg white and sprinkle with caster sugar.Lower the oven heat to Gas 6, 200f/ 400c and bake for 15 18 minutes in the centre of the oven until golden brown.Remove from the oven, remember, that they are very hot so use an oven cloth.Allow them to cool and when just warm, carefully remove them from the baking tray and top with best butter and serve with a Mrs Kirkham’s Creamy Lancashire cheese and Red Velvet baby beetroot.TOM’S TIP: For an even lighter pastry and more flavoursome Eccles cake leave the uncooked Eccles cakes pastry and mixture in the refrigerator over night

Master Chef Robert Stordy, FWMCS has recently had his book published, “Kitchen Conundrums”.

More News from the UKSolving your ‘Kitchen Conundrums’

Have you ever wondered how to keep the colour in your green vegetables? Or why your hollandaise sauce always curdles? Award-winning local chef Robert Stordy reveals the answers to a range of culinary problems whilst providing a basic scientific insight into the world of cooking in his new book ‘Kitchen Conundrums’. Robert has put his wealth of experience as a former lecturer in culinary arts at the University of Derby’s Buxton campus into the book.

The intention of this book is to provide the reader with easy to understand information about a broad range of food and cooking issues, including some secrets and tips of the trade along the way. It also sets out to explore many of the fundamentals of cookery whilst explaining, in simple terms, some of the science behind it. Chapters include information on ingredients and their method of preparation and cooking, useful guidance on food safety in the home, food preservation techniques and the ins and outs of kitchen equipment. Also included is a selection of recipes illustrating the use of various ingredients and cookery methods discussed in the book - a must-have for any cookery enthusiast’s kitchen shelf - ‘Kitchen Conundrums’, released by New Generation Publishing.




On 16 April Master Chef Damir Sertic, MWMCS was in Klagenfurt Messe for the Austrian Culinary Competition. He was invited as part of the Slovenian Master Chef Association.

Centre are Master Chef Damir Sertic, MWMCS with Senior Vice President Daniel Ayton, FWMCS

News from Bosnia and HerzegovinaFrom 19 to 24 April Master Chef Damir Sertic as invited as a judge in Izmir, Turkey at the International Culinary Competition, “BEST COOK FESTIVAL 2018”.

Damir Sertić participated with his team of juniors and seniors and joined the competition both as a judge and as a competitor. They were in the following categories –

- Modern kitchen- Fish dish- Restaurant desert- Thumbnail- Team competition

They won a total of 12 gold medals and 1 silver medal, as well as numerous diplomas.

Master Chef Erich Glavica, FWMCS and Master Chef Zdravko Krnjajic, MWMCS participated in the “Foodball Cup 2018” representing Europe at the end of April, 2018 which was held in Vladimir, Russia.

News from CroatiaThe Festival presented a gastronomic concept of the World Cup and did not only take place in Vladimir, but also in the ten other host cities. There were teams from Germany (Erlangen), France (Lyon Paul Bocuse Gourmet School of Cuisine), regional participants from the federal project (Gastronomic Map of Russia) and many others.

The programme included mini football matches between chefs, a blitz “football in best shoes” tournament, presentations of unique culture and cuisine from the various regions and countries, food tastings and culinary art workshops.

The festival concluded with a “Common Pot”, literally and figuratively, eating soup and sharing the love for cooking, football and travel, bringing not only football fans and chefs together, but all people because of course food and sports are universal bonds!




Master Chef Lito Barrion, MWMCS prepared this beautiful fruit platter for a bridal shower at his hotel!

News from CanadaAssociate World Master Chef Abdullah Outa, sent us the below photograph of one of his fabulous creations.

News from Nigeria

Chef Elmasry, Chef Partner, Chef Dining Caffe, Osaka, Japan

Master Chef Elmasry has over 30 years of culinary experience. Since 1995 he has worked in many 5 star restaurants and embassies as Head Chef around the world. He is currently the owner of the new Halal Chef Dining Café which he has recently opened in Osaka, Japan. Chef Elmasry specialises in Halal prepared foods with a fusion of Asian and Atlantic Arabic spices and cooking methods to bring his guests an outstanding experience.

New MembersAli Gokcen, Chef de Cuisine, Rixos Seagate Sharm Hotel, Egypt

Master Chef Ali says “after graduating from the Gastronomy and Culinary Arts programme, Adnan Menderes University, I had the opportunity to work in Greece, USA, Turkey, on cruise ships and in Egypt with nine different nationality chefs.

I was born in a small town but through my passion for cooking I have travelled in 26 different countries around the world.

In my opinion, cooking is the harmony of culture, history, science, travelling, techniques, passion and love. My goal is simple, just cooking forever.”




No Longer World Master ChefsCROATIAAlan BelicDenis CrlenjakMatea SarajaTomislav Banic

EGYPTMohammed Mustafa

INDIAVikas Kuriyal

JORDANMohammad Atieh

PHILIPPINESJose Gabriel PratsRobert Spakowski

SOUTH KOREABoungwok Choi

USAMark Spelman

Gayabazar Ganzorig, Director and Chief, Erdenet, Mongolia

New MembersChristos Zervas, Executive Chef, Blue Collection Resort, Zakyntos Island, Greece

Born and raised in Kalamata, Greece, I spent countless hours in my mother’s kitchen carefully watching her as she prepared our delicious meals. Following my passion for gastronomy I later attended and graduated from the School of Tourism, STEE Anavisos Departament of Culinary Arts and Professional Cookery.

Sharpening my skills and talents in restaurants and hotels, both in Greece and internationally, I was in many competitions and contests walking away with honourable mentions, as well as bronze, silver and gold medals in many categories with the title of Chef and Executive Chef.

My profession is an extension of my creativity, it is where I direct my limitless energy and enthusiasm alongside many colleagues as a member of the Euro Toques Hellas Executive Chefs Club of Greece. I am currently the President of the Executive Chefs Club of Greece.

Salah Zahafi, Executive Pastry Chef, Ohio, USA.

Sanchir Chimeddorj, Vice President, Mongolian Federation of Professional Associations for Food Production and Services, Mongolia.

Gantumur Sosorbaram, Consultant Chef, Total Care LLC, Mongolia.

Kent V Visetpohchanatip, Special Instructor of Cooking at Rajamangala University of Technology, Thailand.

Gabriel Pinhasov, our 14th member in Israel.


Documents

World Master Chefs Society NEWSLETTERworldmasterchefs.com/wp-content/uploads/2018/07/WMCS-Newsletter... · Master Chef Fikret Özdemir, FWMCS, Chairman of the Chapter in Turkey News