Artistic food magazine Dec 2014

WHERE ISTHE MEYDAN

YOUNG CHEFSWorldchefs commits to help Young Chefs to maximize their potential.

SAUDI TEAMGreat chef is adept at handling many tasks at once.

#DWHCDubai World Hospitality Championship.

ARTISTIC CHEFSMAGAZINE, Dec 2014 Issue

CONTENT

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utrition begins with food. It is the process by which the human body nourishes itself by

transforming food into energy and body tissues. The science of nutrition concerns everything the body does with food to carry on its functions. Food provides essential substances called nutrients. The body needs these nutrients to help it make energy; grow, repair, and maintain its tissues; and keep its different systems working smoothly.The term nutrition can also refer to the quality of someone’s food choices. If foods eaten on a regular basis provide all the nutrients needed in the right amounts, a person is practicing good nutrition. Good nutrition has many benefits. It can help people feel and look their best. It can also help them stay energetic and healthy, both in the short term and later in life.The nutrients are divided into six major types: carbohydrates, proteins, fats, vitamins, minerals, and water. Each nutrient performs specific functions to keep the body healthy. All the nutrients work together to contribute to

good health.Saudi Government agencies and scientific bodies around the world publish a variety of nutritional recommendations to promote good public health. These guidelines have changed over time, to incorporate new scientific findings. They also vary by culture. Diets in different countries have developed differently, on the basis of varying cultural traditions and preferences as well as access to different kinds of foods. For instance, on average people in Pakistan get nearly 10 percent of their calories from dairy products, while people in China get less than 1 percent of their calories from dairy. Diets vary within countries, too. The wealthy, for example, can afford foods that the poor cannot. A country’s guidelines are often tailored to combat specific types of nutritional problems commonly found there..Other guides, such as the United States government’s Dietary Guidelines for Americans, provide general advice for healthy eating. Some dietary plans recommend eating a certain number of servings from different food groups each day.

MESSAGE FROM EDITORN

Artistic Food LabSaudi Arbian Chefs Table Circle

CHAIRMANThomas A.Guglar

FOUNDER and DIRECTORHani M.Zain

FOUNDING MEMBERSMohammed Ezz .Mahmoud Sultan .

Sultan Alsiheli .Vivian D.vieira .

ACADEMIC PARTNERTourism Institute,

King Abdulaziz University .

[email protected]

P.O.BOX21543 Jeddah 51216

WEBSITEwww.aflksa.com

03 KAUTIArtistic Chefs in Meeting with The Dean

AFL

07 THE 4 BASIC TASTESTo maximize the amount of aroma retained in the respective

vegetables after cooking it is best to cook them in water

11 ICE CREAM MANUFACTRUEThis aging process results in quicker freezing and a smoother

product

16 DIFFERENT PRODUCTION AREASProvide tourism industry in ksa with

national human resoirces

28 INTERVIEW WITH YOUyou need or prefer a more patient learning environment before

plunging full-time.

Is GOING TO CULINARY SCHOOL WORTH IT

There’s not one right answer to the long-debated question..

WOMEN WORLD CHEFSThe Women in Worldchefs initiative strives to increase visibility

of women chefs worldwide

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Artistic Chefs Magazine, Dec 2014 Issue Artistic Chefs Magazine, Dec 2014 Issue

THE 4 BASIC TASTES

WE RECENTLY TOOK A CLASS IN

GASTRONOMY AND LEARNED THAT

AROMA MOLECULES CAN BE WATER OR

FAT SOLUBLE, THOUGH IT SEEMS THAT

MORE OFTEN THAN NOT THEY ARE FAT SOLUBLE. IN THE CASE

OF FRUITS AND VEGETABLES, THE AROMA MOLECULES ARE

TRAPPED WITHIN THE CELLS WALLS AND CAN ONLY ESCAPE

THROUGH PHYSICAL MEANS (CHEWING, WATER BOILING WITHIN

THE CELLS TURN INTO STEAM AND RUPTURE THE CELL WALLS) OR

CHEMICAL MEANS (CELLULOSE IS BROKEN DOWN). WHEN THOSE

MOLECULES ESCAPE THEY WILL EITHER MIGRATE TOWARD

THE MEDIUM THEY ARE SOLUBLE IN OR AVOID THE

MEDIUMS THEY ARE NOT SOLUBLE IN.

EXAMPLE: ASPARAGUS’ AROMA MOLECULES ARE

MOSTLY WATER SOLUBLE, SO TO MAXIMIZE THE

AMOUNT OF AROMA MOLECULES LEFT INSIDE

THE ASPARAGUS IT IS BEST TO COOK IT IN

OIL. BROCCOLI’S AND GREEN BEANS’ AROMA

MOLECULES ARE MOSTLY FAT SOLUBLE, SO

TO MAXIMIZE THE AMOUNT OF AROMA

MOLECULES RETAINED IN THE RESPECTIVE

VEGETABLES AFTER COOKING IT IS BEST TO

COOK THEM IN WATER. KEEP IN MIND THAT

SINCE THE AROMA HAS BEEN ATTRACTED

TO THE MEDIUM (OIL OR WATER) YOU

NOW HAVE A FLAVORED MEDIUM –

CAN YOU USE IT IN THE FINAL DISH?

Artistic Chefs in Meeting with The Dean

of Tourism Institute at King

Abdulaziz Unversity ,

Dr. Ibrahim Alsini.


1. Idea !! Raspberries Ice Cream Ingredients

3 pcs frozen organic bananas, cut into small pieces prior to freezing them4,5 dl frozen raspberries3 tsp organic rosewater1,5 - 2,5 dl full fat coconut milk or cream InstructionsAdd the frozen banana pieces to a food processor. Blend until the bananas almost look like grated cheese.Add the raspberries, blend.Add the rosewater while the food processor is still running through the small opening in the lid.Carefully add coconut milk, approx. tablespoon by tablespoon while the food processor is still running.The consistency should be smooth and tough.

least five pounds per gallon. Low-fat frozen yogurt contains between 0.5 and 2 percent milk fat. Nonfat frozen yogurt is limited to less than 0.5 percent milk fat. Frozen yogurts should always contain live cultures of bacteria (see Cultured dairy foods: Yogurt). The target overrun for ice cream, ice milk, and frozen yogurt is 65 to 100 percent. Premium ice creams may be as low as 20 percent overrun, while soft ice creams are in the 30 to 50 percent range.

Sherbets contain relatively small quantities of milk products. Most standards require between 1 and 2

percent milk fat and between 2 and 5 percent total milk solids. Sherbet contains considerably more sugar and less air than ice cream (the target overrun is 30 to 40 percent), and therefore it is heavier and often contains more calories per serving. Water ices are similar to sherbet, but they contain no milk solids and have a target overrun of 20 to 30 percent.

Standards for ice cream and most frozen desserts are closely regulated. In the United States, for example,

ice cream must contain at least 10 percent fat and 20 percent total milk solids. In freezing, the volume may be doubled by the inclusion of air (known as overrun), but the increase in volume is limited to 100 percent by the requirement that the finished product weigh at least 4.5 pounds per gallon. Total food solids must weigh 1.6 pounds per gallon, thus limiting the water content. Regulations also require all ingredients to be listed, with some additives (such as stabilizers) limited to very small amounts.

The principal frozen desserts are ice cream, frozen custard, ice milk, frozen yogurt, sherbet, and water

ices. Ice cream has the highest fat content, ranging from 10 to 20 percent. Frozen custard, or French ice cream, is basically the same formula as ice cream but contains added eggs or egg solids (usually 1.4 percent by weight). Ice milk may be more commonly called “light” or “reduced-fat” ice cream. It contains between 2 and 7 percent fat and at least 11 percent total milk solids. Frozen yogurt is a cultured frozen product containing the same ingredients as ice cream. It must contain at least 3.25 percent milk fat and 8.25 percent milk solids other than fat and must weigh at

COMPOSITION

of frozen dessertsIn many cuisines, however, there is no usual sweet course; rather, fresh fruit, tea, or coffee constitute the end of the meal.

The essential ingredients in ice cream are milk, cream, sugar, flavouring, and stabilizer. Cheaper ingredients such as dry whey, corn syrup, and artificial flavourings may be substituted to create a lower-cost product.


THE L

AND OF T

HE GOLD

EN SA

NDSaudi Arabia, the third-largest country in Asia, constitutes about four-fifths of the Arabian Peninsula. The other countries

that share the peninsula—Yemen, Oman, United Arab Emirates, Qatar, Bahrain, and Kuwait—are all much smaller in area. A narrow plain runs along the Red Sea coast. The Hijaz Mountains (Al Hijaz) rise sharply from the sea. At least one-third of the total area is sandy desert. There are no lakes, and except for artesian wells (wells where water flows to the surface naturally) in the eastern oases, there are no rivers or streams where water flows.

The people of Saudi Arabia are descended from tribes of nomadic sheep and goat herders and maintain many of the traditions of

their past. Traditional foods like dates, fatir (flat bread), arikah (bread from the southwestern part of the country), and hawayij (a spice blend) are still eaten by Saudis today, although most Saudis have settled in towns and cities and no longer follow the nomadic lifestyle. Saudi Arabia is also home to Mecca, the origin and spiritual center of Islam. The culture, as well as the laws of Saudi Arabia, is founded on Islamic

principles, including the dietary restrictions against eating pork or drinking alcohol.

In the 1930s, discovered oil was allowed Saudi Arabia to develop stronger industries

foods as well as fast food chains are now available in Saudi Arabia.

However, ; most Saudis prefer traditional fare.

4. Cream Temp

−9° and −5° C (16° and 23° F). It is placed

in a suitable container and conveyed to a blast

freezer, where temperatures are in the range of −29° to −34°

C (−20° to −30° F). While in this room, the ice cream continues to freeze without

agitation. Rapid freezing at this stage prevents the formation of large ice crystals and favours a smooth body and texture. The length of time in the hardening room depends on the size of the package, but usually 6 to 12 hours are required to bring the internal ice cream temperature to −18° C (0° F) or below. In larger manufacturing plants, final freezing takes place in a hardening tunnel, where packages are automatically conveyed on a continuous belt to the final storage .area.

3. Quickly cooled After homogenization, the hot mix is quickly cooled to 4.4° C (40° F). The mix must age at this temperature for at least four hours to allow the fat to solidify and fat globules to clump. This aging process results in quicker freezing and a smoother product. The next step, freezing the mix, is accomplished by one of two methods: continuous freezing, which uses a steady flow of mix, or batch freezing, which makes a single quantity at a time. For both methods, the objective is to freeze the product partially and, at the same time, incorporate air. The freezing process is carried out in a cylindrical barrel that is cooled by a refrigerant, Semifrozen ice cream leaves the freezer at a temperature between

2. The ice cream mix The mix is composed of a combination of dairy ingredients, such as fresh milk and cream, frozen cream, condensed or dried skim, buttermilk, dairy whey, or whey protein concentrate. Sugars may include sucrose, corn syrup, honey, and other syrups.

Stabilizers and emulsifiers are added in small amounts to help prevent formation of

ice crystals, particularly during temperature fluctuations in

storage. The ice cream mix is pasteurized at no

less than 79° C (175° F) for 25 seconds.

The heated mix is typically homogenized in order to assure a smoother body and texture.

1. The first step in ice cream making is formulating a suitable mix. The mix is composed of a combination of dairy ingredients, such as fresh milk and cream, frozen cream, condensed or dried skim, buttermilk, dairy whey, or whey protein concentrate. Sugars may include sucrose, corn syrup, honey, and other syrups. Stabilizers and emulsifiers are added in small amounts to help prevent formation of ice crystals, particularly during temperature fluctuations in storage.

Ice cream manufacture


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#DWHC– The Dubai World Hospitality Championship’s International Competition was concluded on Saturday

November 1, 2014 on a high note with the United Arab Emirates national team winning over other participating international teams, which included some of the world’s best chefs and culinary experts. The UAE team won first place in the International Competition, which showcased intense rivalries amidst an exciting atmosphere. The closing day of the Championship was characterized by strong competitions between Syria, Tunisia, UAE, and Kuwait showcasing their specialty dishes.

Majid Al Marri, Director of the International Competition and Hospitality Sector

Competition of the Dubai World Hospitality Championship, praised the successful culmination of the International Competition. Al Marri commended the efforts of the 12 national teams in preparing and cooking for a table that accommodated 40 people. The menu included appetizers, desserts, and three

different types of main courses.

“The Syrian team was honoured to participate for the first time in DWHC 2014. which

is considered one of the leading events for hospitality and cooking industries in the region.

10I Artistic Chefs Magazine, Dec 2014 Issue 11I Artistic Chefs Magazine, Dec 2014 Issue

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and measurement has a specific role that a chef must be continually aware of.Chef Maher Ahamed.

5. Team Player

A great chef understands that he or she is part of a larger food preparation team and that everyone must work harmoniously to ensure the timely production of quality

Competition among chefs can be fierce, especially for

those vying for top spots in the world’s toniest restaurants. The top chefs who are known around the world share a set of qualities that separate them from the others

Some qualities that the best chefs have in common include

what The Artistic chef sied..

1. Creativity

A great chef must be very creative and always willing to try something new. Creativity inspires a food’s presentation, which is very important to the overall dining experience.Chef Sultan Alsihli.

2. Passion A great chef has a tremendous passion for food and cooking. They enjoy the process of selecting foods, preparing meals, and creating menus.Chef Eva Maria .

3. Business Sense A great chef has a keen business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.Chef Mohamed Hassan.

4. Attention to Detail

BA great chef pays close attention to detail. Cooking is a science and every ingredient

a meal that all need to come together at the same time, and he or she must be able to ensure everything is completed at just the right moment. Commitment to Quality: A great chef is always committed to preparing

foods. Chefs must also work well with wait staff and management.laoreet. Chef Mohammed Ezz .

6. PracticeA great chef knows that preparing food requires technique and skill that must be honed after years of practice. A great chef

never stops perfecting his or her technique.Chef Ali Maaz .

A great chef is adept at handling many tasks at once. A single chef might be responsible for several elements of

the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible. A great chef is able to think quickly and can make good decisions when problems arise.

KSATEAM


World Association of Chefs Societies

“Chef Thomas Gugler, WACS’ continental Director for Middle east & Africa , said: “Saudi provides the perfect platform for chefs to demonstrate their expertise to both their peers and the food. industry. Competition is an excellent catalyst for raising benchmarks, and the international recognition of Salon Culinaire in Saudi Arabia encourages excellence in the

industry.”

T homas A. Gugler

(WACS) Continental Director for Middle East and Africa Regions and is an approved WACS Judge. Currently connected with the AlMashfa 7-Star Hospital in Jeddah, KSA, and holding the position of being an F&B Director and Executive Master Chef.


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1

COOPERATION AGREEMENT FORMALIZED KING ABDULAZIZ UNIVERSITY (KAU) ENDEAVORS

TO ELEVATE THE LEVEL OF EDUCATION AND TRAINING AND TO MEET GLOBAL STANDARDS IN AN EFFORT TO ENHANCE THE QUALITY OF THE EDUCATION PROVIDED TO STUDENTS. HENCE, KAU HAS PLACED A PRIORITY ON OBTAINING ACCREDITATION FOR THE COLLEGES AND INSTITUTES OF THE UNIVERSITY. RECENTLY, HIS EXCELLENCY PROFESSOR OSAMA S. TAYEB, PRESIDENT OF KAU, SIGNED A COOPERATION AGREEMENT BETWEEN THE UNIVERSITY AND ÉCOLE HÔTELIÈRE DE LAUSANNE, SWITZERLAND, WHICH IS THE OLDEST TOURISM INSTITUTE IN THE WORLD.

UNDER THE 30-MONTH AGREEMENT, SWISS-BASED LAUSANNE HOSPITALITY

CONSULTING (LHC) WILL DEVELOP THE UNIVERSITY’S WORKING PLAN AND CONTRIBUTE TO THE DEVELOPMENT OF THE SKILLS OF ITS LEADERS AND PROVIDE THEM WITH THE REQUIRED KNOWLEDGE.

1. Classrooms (6)Capacity: Up to 30 studentsEquipment: - Screen- Beamer- Flipchart- Last generation IT teaching material- Individual chairs and tables- Sound system- Wireless connectivity

Application: Theory classes with a size and layout allowing a high teacher-student interaction.

Possibility to deliver executive education classes to external participants.

2. Mock-Up Reception (1) Capacity: Up to 24 students

Equipment:- Computers including front office application software- Telephones- Front desk- Video camera system with direct transmission on screen for a

KAUTIDifferent production areas

Provide tourism industry in ksa withnational human resoirces cpeble of delivering high quality tourism servicesthat met with international standerds ofexcellence.

better visibility and knowledge transfer- Wireless connectivity- Auditorium seating layoutApplication: Delivery of front office practical and theoretical classes. Ideal layout to organize role plays aiming to learn and practice all

front office activities including interaction with guests.

3. Mock-Up Bedroom (1) ACapacity: Up to 15

studentsEquipment: A 80 m2 suite including - 1 single master bedroom - 1 double bedroom - 2 bathrooms - 1 living room - All five-star hotel in-room amenities Application: Dedicated to practical and theoretical classes such as housekeeping and room service delivery

4.Information Technologies

Laboratory (1)

Capacity: Up to 28 studentsEquipment: - 28 desktop computers

equipped with hospitality,

linguistic and graphical soft wares

- Internet access - Screen - Beamer - Flipchart - WhiteboardApplication: Internet research, linguistic classes, training on specific hospitality software such as Fidelio and Opera

.5. TDemonstration Kitchen (1) vCapacity: Up to 27 studentsEquipment: Fully equipped cooking classroom including

- A high variety of modern kitchen equipments to allow students to get in touch with a maximum of cooking tools.- Video camera system with

instant on screen transmission for a better visibility and knowledge transfer.- Auditorium seating layout.Application: Culinary demonstrations that will make students familiar with kitchen equipments and ingredients. Essential Training before working in the different production areas of KAUTI. Could be use for executive education purpose.

6. Fine Dining Kitchen (1) Capacity: Up to 18 studentsEquipment: Fully equipped fine dining kitchen including the following equipments:- 3 stations for cold preparations .- 6 stations including a stove for hot preparation - 5 to 6 inbox working tables to be dispatched in the kitchen according to needsApplication: Practical area where students will learn to cook at a gastronomical level by following the rigor of a kitchen crew organization and under the supervision of a qualified Chef. The fine dining kitchen serves the fine dining restaurant and is open for students, faculty members, King Abdulaziz University (KAU) community and external guests.

7. Catering Kitchen Capacity: Up to 12 studentsEquipment: Food production area in a “cooking class” layout dedicated to service the Food Court and including Needed equipment:- 6 individual working areas ...See More : www.


Chef Hani M.Zain

18 I Artistic Chefs Magazine, Dec 2014 Issue Artistic Chefs Magazine, Dec 2014 Issue

These courses are held at The Tourism Institute, At the King Abdulaziz University in Jeddah, within AFL development programs for professionals and food lovers.

Training by enhance and implementing a fixed menu within six sessions of each month.

All menus and annotated materials and workshops are sequential and linked to each other.

All lectures are documented and trainees can get a copy of them.All trainees will participate in “Artistic foods for school” Program as an external activity with sessions during the sessions.

Participants can join the Saudi Arabian Chefs Tabl Ciracl to follow the programs and activities of the chefs in the region and to be part of all .These courses will be in Arabic and English , depending on the language of the trainer .

START training sessions at 6:00 pm

Sessions fees as in the table / No fees.

Registration is still available to participate in Artistic sessions.

CREATIVE COURSES

UNIQUEExperienceTahani Al Ghamis, Manager, Kuwaiti Team, said: “This is our first participation as Kuwaitis in DWHC and we had the great honour of competing with other Arab.

#DWHCUAE Won the Golden Medals ,KSA Team Won the Bronze Medal

The Hospitality Sector Competition invites all hotels and restaurants from the UAE and also from other countries to take part in the competition. Competing hotels and restaurants aimed to highlight their technical and aesthetic capabilities in various fields, including ice carving, sculpting and wedding cakes. Competitors also got the opportunity to compete in preparing Emirati and GCC dishes.


UNIQUETITLE

A chef career can offer excitement, activity and prestige. great chefs who rise to the top of the field can publish books, manage restaurants in exciting locales or appear on television. Even for head chefs who do not gain fame, the role as a head chef allows for creativity, menu control and staff supervision, which can be very rewarding.


Domenico Maggi Saud

Samman

decide to make it your life, seriously.)

SWITCHING CAREER PATHS?

CULINARY SCHOOL WORTH IT .

they’re willing to start as a dishwasher or prep cook. Some chefs even prefer to hire inexperienced cooks: Many explains they are really looking for an employee with a good attitude and passion for the job. He can teach his line cooks the technical skills himself.

Networking is an area in which culinary school has a distinct

advantage over going straight to work in a kitchen. And not just for aspiring restaurant chefs, either. At culinary school, students get the opportunity to meet chefs and food service professionals .

Many culinary programs also involve some sort

of externship program that provides another opportunity to interact with professional chefs and potential employers.

Such as Artistic Food Lab Programs Here In Jeddah .

Culinary school is not always the right choice. But it

can be. Culinary school can be the right choice if you can afford it. It can be right choice if you’re sure you want a food-related career. (Work in a restaurant before you

City restaurant and the cook who wants to take a higher-paying corporate or private chef gig.

Too many people do not know what they’re getting themselves into

when they enroll at a culinary school, and the Food Network is partially to thank. What these aspiring cooks know about working in a kitchen is a fantasy promulgated by Food Network shows and competitions like Bravo’s Top Chef. Some of them see cooking as a pathway to celebrity. They want to become the next Star but they don’t know that the odds are terrible for

QUESTION, There’s not one right answer to the

long-debated question. It depends on a lot of factors, including the costs of culinary school, the alternatives, career aspirations, and temperament. There are passionate arguments on all sides.

Chefs, restaurateurs, educators, students, and

newly minted line cooks from across the country shared with Eater their thoughts on the value of culinary school. They all agreed that education is valuable, but their

opinions differed on how to get it for the greatest value. What lies ahead is a look at the pros and cons of going to culinary school.

Any time you’re throwing down tens of thousands

of riyals education, it helps to know what you’re doing with it. Perhaps even more so in the case of a trade like cooking. Tuition is high and average salaries for many jobs in the food service industry are low. A cost-benefit analysis for culinary school tuition will calculate differently for the cook who plans to work his or her way up the line in a Jeddah

becoming a celebrity chef who jets off to Aspen every year.

Even culinary school administrators will tell you that you probably shouldn’t

go to culinary school if you’re just interested in being a famous chef or Food Network personality. Levine says that the CIA (usa) doesn’t want students who just want to be on TV. They want students who are passionate about food. And so the CIA requires students to have had at least six months of experience working in a restaurant — front or back of the house — for admission.

But you don’t have to go to any kind of school — culinary or otherwise — to

get a restaurant job. The tenacious will be able to get a foot in the door at a top restaurant so long as

Is going to Culinary school worth it?

It can be the right choice if you get into a good school with great teachers and useful connections. It can be the right choice if you need or prefer a more patient learning environment before plunging full-time.

Maybe more importantly, culinary school can be the right choice if you’re willing to work your ass off. But it’s even more important to be willing to work hard if you skip culinary school. While cooking skills can be picked up on the job.


A great chef can handle criticism from customers. Not everyone will always like what a chef prepares, and a good chef knows not to take poor reviews personally. Because of the

timely nature of the food preparation industry, problem solving must be done quickly to keep customers satisfied and operations flowing smoothly . great chef is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

Chef

CREA

TING

JOBS

YOUNG CHEFS Worldchefs commits to help Young Chefs to maximize their potential, and sustain the future of the industry through its Young Chefs

The movement encourages National Associations

to setup Young Chefs Clubs and give focus on developing the Young Chefs of their country. Its vision is to have every National Association form a Young Chefs Club. Bill Gallagher Young Chefs Forum Held during the biennial WACS World Congress, the forum brings together young culinarians from all nations to network, discuss F&B industry issues, compete in friendly competitions and enjoy the same level of interaction and learning as the professional chefs do during the congress. Worldchefs Young Chefs Development TeamThe Young Chefs’ Development Team is a committee within Worldchefs tasked with the development of young chefs around the world. Working with the Worldchefs member associations, they are on hand to help any Young

Chef Clubs anyway in the world. The team has a network of carefully selected Young Chef Ambassadors, who acts as conduit between Worldchefs and the young chefs in their region. Dr Bill Gallagher acts as the team’s mentor and is actively involved with the team. Activities the Worldchefs Young Chefs Development Team focuses on and encourages all to be part of: • Support and drive the establishment of Young Chefs Clubs in all Worldchefs member countries• Bill Gallagher Young Chefs Forum• Engagement of Young Chefs through social media platform• Developing Young Chefs programs to benefit Young Chefs Clubs and their Young Chefs• Supporting other Worldchefs initiatives (Feed the Planet, Worldchefs Without Borders etc)• Developing a network of Young Chef Ambassadors.

The Young Saudi Chef Mohamed Alsini


CHEFAmr Talaat

QWHO PREPARE ITEMS FOR THE MEALS ?

Prep CookThe prep cook is typically the most entry-level position in a kitchen. A prep cook works closely with other kitchen staff members to prepare dishes. As the name suggests, a prep cook responsibility is to prepare items for the meals being served. Often, prep cooks cut vegetables, put together salads, de-bone meats and put together dishes. Prep cooks work directly under the kitchen’s sous chef or a senior line cook. When not prepping food, a prep cook may perform other kitchen duties, such as emptying the trash and cleaning..

QGETTING STARTED,

WORK EXPERIENCE AS A KITCHEN ASSISTANT IS ITHELPS?

it helps even if it’s just occasional evenings and weekends. You’ll see chefs at work, get a feel for the environment , and find out if being a chef really is for you.

QWHAT ARE THE DUTIES OF HEAD CHEF/EXECUTIVE CHEF?Executive chef, is the sole

person responsible for the food that a restaurant serves or Hotels. On the biggest scale, the chef is the person who decides on the theme for the restaurant food, whether that be European classics or an American-Italian fusion. He or she sets the menu, which may change frequently in some restaurants or rarely in others. Including hiring, training and supervising, the head chef is responsible for all of his or her kitchen staff.

QWHAT ABOUT THE SOUS CHEF ?

Its a French word , so it makes sense that the Sous Chef is the chef that works directly under the Head Chef. The Sous Chef is the second in command in the kitchen and is responsible for all of the cooking that is done in the kitchen. Depending on the size of the kitchen, the sous chef may have more responsibility for the hands-on management of the kitchen staff than the head chef.

QWHO ARE THE OTHER MEMBERS OF THE STAFF WHO ARE SUPPOSED TO BE IN THE KITCHEN?

Line Cooks or Station ChefsThe line cooks, also called station chefs, are where the action happens; they are the individuals responsible for the actual cooking. In most restaurant or Hotels kitchens, each line cook will work on one particular task, such as a type of food or type of preparation. While the size of the kitchen and the type of cuisine play a large role in the roles that the line chefs play.

QWE HAVE HEARD ABOUT SPECIALTY CHEFS, WHO ARE THEY?Some large kitchens

may include other chefs who have specialty areas. Pastry chefs have become more popularly recognized because of pastry competitions and cooking shows. These chefs specialize in desserts and baked foods. A garde manger or pantry chef chooses and manages the kitchen pantry items, such as salads and dressings, cheeses, cold sauces and soups and smoked foods.

InterviewWITH YOU ..Whether from a visit to a restaurant, a television show, or a movie, most people are familiar with the classic

chef in a white coat and tall, white hat. However, for many, the restaurant kitchen remains a mystery. What

exactly does the Head Chef do? Does the chef actually cook or just direct? What is a Sous Chef? Get a

behind-the-scenes look into kitchen positions and the process for starting a career as a chef here.


CHECK THEMOUT

INSTAGRAM-CAMERATOTAL RATING


WOMEN WORLD CHEFS

W hile balancing work and family. Women in Worldchefs also seeks to establish a national

and international network whose purpose is to mentor, recruit, and retain female membership in Chefs associations. The idea of the Women in Worldchefs initiative consisting in encouraging women to be active within the framework of the Worldchefs: promote their careers, assistance at various stages of their careers, especially in education and exchange of the experience, internships, job-search assistance, making joint efforts to integrate and establish contacts, to realize common the international projects, endorse and assistance to the extent of their culinary events, competitions and other. We want to make the women feel a part

of the Worldchefs, because the Association is not only for men! Women in Worldchefs initiative was created by Susanne Metz at the 34th Worldchefs Congress in Dubai in 2008. From this year every month the Chairman of the Women in Worldchefs Committee accept a new member of our initiative. Currently Women in Worldchefs initiative brings together about 40 women - chefs, pastry chefs and other women from the food industry. We are very proud of all them because they have had considerable professional success in their country or in the international area. Therefore, the main theme of our initiative in 2013 is “Women in Worldchefs = Women of Success” .

”The Women in Worldchefs initiative strives to increase visibility of women chefs worldwide as well as supporting them in their efforts to advance

By Chef Mohammed Ezz

Lobster Stuffed with fish Tarin,saffron and dried tomatoes Beside Creamy spinach and caviar

Kelmara stuffed with fish and red beans served with sauteed

vegetables


Kholud Suhil

Eva Marie

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COMPETITIVE WORLD!!MADELYN C. AREJA FROM PHILIPPINES

W ho am I? I am just a simple woman, whose dream is to have a simple but a happy life.

Moving from Philippines to Saudi for 3 years now has been very hard for me as I am being away from my family, especially from my sweet

little boy, Chaddy. But perhaps, life has to be this way; otherwise, I wouldn’t understand how to appreciate the real meaning of life.

I am currently working as a Personal Assistant of Mr. Thomas A. Gugler, Executive Master Chef and F&B Director of AlMashfa Hospital, the only 7 Star Hospital in the Kingdom. Working with

this tough top Master Chef is not easy, but things with him are very challenging to me. For me, he is not only a real tough boss, but also a friend who will never say no if you need his help.

Working with Mr. Thomas A. Gugler in culinary field and hospitality industry, and being with him in several cooking competitions, locally and internationally, had made me ponder for

these lines. “There should be a certain amount of competition in life because it would help to hone

and sharpen our skills and emerge better and better. Imagine a race in sports without a competitor and what satisfaction we get if we are awarded the winner? Losing in a competition does not matter as long as we take part in the competition. Competition exists everywhere, in all walks of life, at work, in sports, in education, in business and in arts. Competition is the catalyst that drives us to the pinnacle of glory and helps to sustain the fire in our heart.

In this competitive world, people are trying to get past everyone else. We just need to be kind, be humble and try only to do better than we did yesterday and be a better person than we were

yesterday”.

I’ve been through several ups and down in my life. Throughout life, people will make us mad, disrespect us and treat us bad. If we live long enough, we will make mistakes. But if we learn

from them, we will become a better person. It’s how we handle adversities, not how it affects us. The main thing is never quit, never quit and never quit. Being who we are is the privilege of a lifetime.

”Life is a song- we should sing it. Life is a game- we should play it. Life is a challenge- we have to meet it. Life is a dream- we need to realize it. Life is a sacrifice- we should offer it. Life is love- we must enjoy it” .


CHECK THEMOUT



Abdul-Samad Howsawi

Abdul-Aziz Saud


FOODEX2014 , JEDDAH

PARIS - YANNICK ALLÉNO, recently opened three restaurants at the new One & Only The Palm in Dubai; now he’s busy building a cooking school in Madagascar through the charity

BRAZILIA - Alex Atala . Is a Brazilian chef who runs the restaurant D.O.M. in São Paulo, was rated the 4th best restaurant in the world by World’s 50 Best Restaurants.

MEXICO - RICHARD SANDOVAL , he learned to respect fresh, authentic, ingredients and to create the vibrant flavors that turned family dinners into celebrated events.

LOS ANGELES - Govind Armstrong , He is the mastermind behind Baldwin Hills’ Post & Beam and designed the menu at Republic of Laughter.

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AROUND THE WORLD


SYDNEY - G.Organum not only highlights Gilmore’s extraordinary cuisine but also the producers, farmers and fisherman he has personally worked with over the years.

TOKYO - Jiro Ono , At 86, Japanese chef Jiro Ono is considered by many to be the greatest sushi chef in the world. Three–Michelin star Tokyo restaurant.

DENPASAR - Henry Bloem, president of chefs associations, who would ever judge him as a successful chef, if not restaurateur, whose clients include then US President George W.Bush

JEDDAH - Yousef K One of the few professional chefs in Saudi Arabia , From the age of four, Chef Yousef could be found in the kitchen, experimenting with his favorite ingredients.

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JOIN US .We thrive when our teams are made up of people from different backgrounds, cultures, genders, education, training, interests, and skills. We believe you can thrive by joining us. As you consider your career options and review the available opportunities through “Artistic Food Lab” , Our P rograms are designed to meet the needs of chefs community here .WWW.AFLKSA.COM Lets Communicate..

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Artistic food magazine Dec 2014

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Transcript of Artistic food magazine Dec 2014