http://www.worldchefs.org/en/rss.xml en World Chefs Without Borders Philippines relief http://www.worldchefs.org/en/world-chefs-without-borders-philippines-relief <div class="form-item form-type-item"> <label>Language </label> English </div> <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">The natural disaster that hit the Philippines last November did not leave anybody indifferent. Moreover, the World Association of Chefs Societies (WORLDCHEFS) has put all its efforts to collect funds for the endangered households, engage Young Chefs to organize charity events and to inspire other member countries to make their contribution.</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">A significant helping hand came from the World Chefs Without Borders that went the extra mile and achieved tremendous results in their latest humanitarian action. <a href="https://www.facebook.com/pages/World-Chefs-Without-Borders/282619555084013">World Chefs Without Borders</a>, which represents Chefs Associations from 17 countries around the globe and is the official humanitarian department of WORLDCHEFS, donated charity funds to help rebuilding the communities affected by Yolanda wake in the Philippines. The humanitarian action was named “Roof For Relief” and engaged 5.020 households in 11 Barangays in Northern Cebu in the Philippines.</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">The total amount of money that was collected was 14.619,77 Euros + 7.969,60 USD and 250.000 Peso, which came from the Philippine Chefs Association. 
</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">An additional donation made by Singapore Young Chefs Club, who sold charity cookies for 5.800 USD, and Penang Chefs charity gala dinner, which collected 3.444 USD, will be as well used as humanitarian aid for the Philippines typhoon recovery.</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">WORLDCHEFS congratulate World Chefs Without Borders for such a noble act and thank Willment Leong, the Committee Chairman for World Chefs Without Borders, for putting his heart and soul into this project and inviting others to join this momentous trip!</p> <pre class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"> </pre><p><img style="vertical-align: text-bottom;" src="http://www.worldchefs.org/sites/default/files//themes/wacs/images/1484710_597742456945629_323812705_n_1.jpg" alt="" width="714" height="637" /></p> <p> </p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #000000;"></span><span><span style="font-family: Calibri;">1st picture attachment</span></span></p> <p><span style="color: #000000;"><span style="color: #000000;"><span style="font-family: Calibri;">Chef James Antolin / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef  J. Jose Leonardo A. Gamboa Jr. / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Fernando Aracama / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Willment Leong / Chairman - World Chefs without Borders</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Ms. Leslie Marie Fuentes / Roof Program Representative</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Raki Urbina - Cebu Chefs Contact</span></span></span></span></span></span></span></span></p> <pre> </pre><p><img style="vertical-align: text-bottom;" src="http://www.worldchefs.org/sites/default/files//themes/wacs/images/1604650_597742886945586_2106037157_n_0.jpg" alt="" width="698" height="639" /></p> <p> </p> <p><span style="color: #3E4298;"></span><span><span style="font-family: Calibri;">2nd picture attachment</span></span></p> <p><span style="color: #000000;"><span style="color: #000000;"><span style="font-family: Calibri;">Chef Fernando Aracama / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Ms. Leslie Marie Fuentes / Roof Program Representative</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef James Antolin / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef  J. Jose Leonardo A. Gamboa Jr. / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Raki Urbina - Cebu Chefs Contact</span></span></span></span></span></span></span></p> <p></p> <p><span style="color: #000000;"><span style="color: #0000ff;"><a href="https://www.facebook.com/willment.leong/posts/597746916945183"><span style="color: #0000ff;"><span style="font-family: Calibri;">For more info on the action follow the post</span></span></a></span> by <span style="color: #0000ff;"><span style="font-family: Calibri;"><a href="https://www.facebook.com/willment.leong"><span style="font-family: Calibri;"><span style="color: #0000ff;"><span style="font-family: Calibri;">Willment Leong</span></span></span></a></span>.</span></span></p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #000000;"> You can also download the document that details the funding right here.</span></p> </div></div></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//IMG_7694_0.jpg" width="816" height="612" alt="" /></div></div></div><div class="field field-name-field-news-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nouvelles-cat%C3%A9gories/monde" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Monde</a></li></ul></div><div class="field field-name-field-file field-type-file field-label-above"><div class="field-label">Related File:&nbsp;</div><div class="field-items"><div class="field-item even"><span class="file"><img class="file-icon" alt="" title="application/pdf" src="/modules/file/icons/application-pdf.png" /> <a href="http://www.worldchefs.org/sites/default/files//WCWB%20Philiphine%20Fund%20Report%202014.pdf" type="application/pdf; length=3825932">WCWB Philiphine Fund Report 2014.pdf</a></span></div></div></div><div class="field field-name-field-country field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">News int the country: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/country/philippines" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Philippines</a></li></ul></div> Tue, 21 Jan 2014 15:27:59 +0000 admin 3179 at http://www.worldchefs.org Salmon roll with Sweet chili sauce & Seasonal vegetables http://www.worldchefs.org/en/salmon-roll-sweet-chili-sauce-seasonal-vegetables <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>My main ingredient is smoked salmon from Scotland with some seasonal vegetables like a cucumber, carrots and mushrooms. And, I would like to bring the oriental’s culture on my dish as I am Korean but also considered western’s culture as I learned the French and molecular cuisine in my culinary filed. So, I choose the rice paper, ikura &amp; sweet chili sauce for cover the oriental’s culture and focus on presentation to western style.</p> <p> </p> <p>Especially, this dish is really healthful and do not need to worry about the calories as using rice paper with organic vegetables and also  salmon is one of non-fatty fish as we known. So, this dish will be show the right way that nowadays people looking for their health in over the worlds.</p> <p> </p> <p>  And, I would like to recommend that a glass of champagne or sparkling wine will be good match with this dish as bring all of palates in your expectations. Lastly, I hope all of you going to take a time and having a chance to look for this and share with my feeling with this dish. I am strongly sure that could find out the joy of taste &amp; how it is important that chef’s philosophy going to reflection on his dishes.</p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p align="center"><strong>Measurement</strong></p> <p align="center"><strong>Ingredient</strong></p> <p align="center"><strong>Additional Info/tip</strong></p> <p align="center"> </p> <p><strong>For Salmon roll</strong></p> <p align="center"> </p> <p align="center">240g</p> <p>Smoked salmon (Sliced)</p> <p align="center"> </p> <p align="center">60g</p> <p>Cucumber (Sliced)</p> <p align="center">Seedless</p> <p align="center">60g</p> <p>Carrots (Sliced)</p> <p align="center">Sauté w/EVO&amp;Salt</p> <p align="center">60g</p> <p>Oyster mushrooms (Sliced)</p> <p align="center">Sauté w/EVO&amp;Salt</p> <p align="center">60g</p> <p>Watercress</p> <p align="center"> </p> <p align="center">24g</p> <p>Ikura</p> <p align="center"> </p> <p align="center">6Pcs</p> <p>Rice papper</p> <p align="center"> </p> <p align="center"> </p> <p> </p> <p align="center"> </p> <p align="center"> </p> <p><strong>For Finish</strong></p> <p align="center"> </p> <p align="center">180g</p> <p>Mixed vegetables</p> <p align="center">Seasonal</p> <p align="center">T.T(to taste)</p> <p>Olive oil</p> <p align="center"> </p> <p align="center">T.T(to taste)</p> <p>Salt</p> <p align="center"> </p> <p align="center">48g</p> <p>Sweet chili sauce</p> <p align="center"> </p> <p align="center"> </p> <p> </p> <p align="center"> </p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-1" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 1</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled_3.png" width="865" height="649" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 12:05:49 +0000 admin 9569 at http://www.worldchefs.org Haemul-Meuntang http://www.worldchefs.org/en/haemul-meuntang <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>The plate is inspired by the good and rich one of well know soup flavors, bouillabaisse. You can easily understand Korean style of fish soup but I add ingredients completely change to my hometown and only based on our own traditional dish. Scotland has many kind of seafood that could be used for delicate cook and flavor. However there have no various seafood soups. I want introduce our seafood soup that some of touch to use Scottish seafood. This dish is very common see near the seashore village. I guess a lot of nations have alike beginning of food. This soup adds many different of spices because we love to use spice flavor: garlic, leek, chili, pepper, and etc. Soup have a little bit touch of hot flavor cover the smell of fish and protect the fish soup going to spoil very fast. You can see the interesting ingredient of smell makes it tastier, the water celery. The water celery is very well known as water dropwort or water parsley that is extremely toxic but some of them are edible. You should try to use it for soup makes aromatic. Collaboration of spice and seafood soup give you increase appetite. When you see the green leek garnish on the fish is give crispy texture of this plate with cleanness in your mouth. So it has to be keep clean and cold. The reason of choose this food and explanation that I want to show you the connection with nature and environment affect our life. We need to respect and understanding is very important to become a chef.</p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p align="center"><strong>Measur</strong><strong>e</strong></p> <p align="center"><strong>Ingredient</strong></p> <p align="center"><strong>Additional Info/tip</strong></p> <p>1.2kg</p> <p>Hake (cut nice portion as steak) or</p> <p>Smoked</p> <p>Boneless if you can</p> <p>500g</p> <p>Whiting (fillet the meat and bone)</p> <p>Keep bone and head</p> <p>400g</p> <p>Saithe (as whiting)</p> <p>as whiting</p> <p>400g</p> <p>Cod (as whiting)</p> <p>as whiting</p> <p>300g</p> <p>Lemon sole (as whiting)</p> <p>as whiting</p> <p>1kg</p> <p>Brown crab (Separate all part)</p> <p>Take off gill</p> <p>700g</p> <p>Langoustine</p> <p>Tap shell to crush</p> <p align="center"><strong>Fish stock</strong></p> <p>6lt</p> <p>Water</p> <p>1h 30min simmering</p> <p>3kg</p> <p>Fish bone (include bone from filleted)</p> <p>Take blood out</p> <p>600g</p> <p>White radish(5cm  x 4cm x 1cm)</p> <p>Wide and thin cut</p> <p>150g</p> <p>Lemon (thin slice)</p> <p> </p> <p>50g</p> <p>Garlic (crushed)</p> <p> </p> <p>100g</p> <p>White part of leek(4cm cut ,skewer  middle of it)</p> <p>Burn surface and direct into the stock</p> <p align="center"><strong>Haemul-Meuntang base</strong></p> <p>2.5kg</p> <p>Fish fillets and crustaceans</p> <p> </p> <p>800g</p> <p>Onion</p> <p> </p> <p>400g</p> <p>Carrot</p> <p> </p> <p>400g</p> <p>Celery</p> <p> </p> <p>300g</p> <p>Tomato paste</p> <p> </p> <p>100g</p> <p>Garlic (roughly chop)</p> <p>Press by side of knife</p> <p>20ml</p> <p>Scotch whiskey</p> <p> </p> <p>5g</p> <p>Bay leaf</p> <p> </p> <p>10g</p> <p>Black pepper corn (crushed)</p> <p> </p> <p>30g</p> <p>Red hot chili (cut half and pitted)</p> <p>Cook finish, take out</p> <p>150g</p> <p>Water celery (cut half 10cm)</p> <p>Cook finish, take out</p> <p>100g</p> <p>Leek (cut half 10cm)</p> <p>As water celery</p> <p>100ml</p> <p>Olive oil</p> <p> </p> <p align="center">Garnish</p> <p>70g</p> <p>Potato (small dice)</p> <p> </p> <p>50g</p> <p>Onion (small dice)</p> <p> </p> <p>50g</p> <p>Carrot (small dice)</p> <p> </p> <p>40g</p> <p>Celery (small dice)</p> <p> </p> <p>40g</p> <p>Zucchini (small dice)</p> <p> </p> <p>40g</p> <p>Eggplant (small dice)</p> <p> </p> <p>120g</p> <p>Green part of leek(fine julienne)</p> <p>Scratch inside to remove mucus</p> <p>240g</p> <p>Barley (soak into water 4h)</p> <p>If smoke it, better</p> <p>600ml</p> <p>Chicken stock</p> <p> </p> <p>60g</p> <p>Onion (fine chip)</p> <p> </p> <p>20g</p> <p>Butter</p> <p> </p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled_2.png" width="342" height="455" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 12:00:34 +0000 admin 9568 at http://www.worldchefs.org Scottish Plaice, Scottish King Scallop with Green Pea Puree and Yuzu, Ginger Foam http://www.worldchefs.org/en/scottish-plaice-scottish-king-scallop-green-pea-puree-and-yuzu-ginger-foam <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>I tried to make three layers of sea food which is plaice, king scallop and seaweed paper. Korea is famous for high-quality of seaweed paper. I wanted to use it for hint of Korean flavor. Also, it helps to hold plaice and scallop together, like natural glue. So, you can experience plaice, king scallop, and seaweed paper at the same time. Green pea puree gives not only smooth texture, but also nice green color. Yuzu is cultivated in southern part of Korea. And Korean people make yuzu marmalade and make tea with this marmalade, especially winter season. Sometimes, we add ginger to gives gingery flavor. I took this idea from this teas and made foam with lecithin.  It give hint of citrusy and gingery taste. It will make your palette clean and refresh. Also, fried ginger and seaweed paper gives crunchiness. I tried to show more Korean touch with those garnishes. In addition, edamame beans bring texture in your mouth, too. Bon appétit!</p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Measurements</p> <p>Ingredients</p> <p>Additional Info/tip</p> <p> </p> <p>150gX6</p> <p>Scottish plaice fillet</p> <p> </p> <p>10ea</p> <p>Scottish king scallop, thinly sliced</p> <p> </p> <p>3sheets</p> <p>Seaweed paper, cutting fillet size, thinly sliced</p> <p> </p> <p>300g</p> <p>Green pea</p> <p> </p> <p> </p> <p> </p> <p>Pea puree</p> <p>30g</p> <p>Onion</p> <p>13g</p> <p>Garlic</p> <p>60g</p> <p>Spinach</p> <p>33g</p> <p>Butter</p> <p>100ml</p> <p>Chicken stock</p> <p>5g</p> <p>Salt</p> <p>4ml</p> <p>Oil, vegetable</p> <p>200g</p> <p>Ginger, fresh, fine julienne</p> <p>Garnish</p> <p>200g</p> <p>Baby rocket, washed</p> <p> </p> <p>15g</p> <p>Edamame, peeled, blanched</p> <p> </p> <p>200ml</p> <p>Yuzu juice, fresh</p> <p> </p> <p> </p> <p>Foam</p> <p>200ml</p> <p>Ginger juice, fresh</p> <p>200ml</p> <p>Water</p> <p>5g</p> <p>Lecithin</p> <p>20g</p> <p>Sugar</p> <p>3g</p> <p>Salt</p> <p> </p> <p>3g</p> <p>Black pepper, ground</p> <p> </p> <p>3g</p> <p>Wondra flour</p> <p> </p> <p>1ea</p> <p>Yuzu, zest</p> <p>garnish</p> <p>200ml</p> <p>Oil, vegetable</p> <p>Sauté, fry</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled_0.png" width="830" height="1105" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 11:55:21 +0000 admin 9567 at http://www.worldchefs.org Scottish Monkfish with Celeriac Sous-Vide, Korea young greens puree and Jeju Kumquat Emulsion http://www.worldchefs.org/en/scottish-monkfish-celeriac-sous-vide-korea-young-greens-puree-and-jeju-kumquat-emulsion <div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Measurement</p> <p>Ingredient</p> <p>Additional Info/tip</p> <p> </p> <p>420 g</p> <p>Scottish monkfish</p> <p> </p> <p>1 ea.</p> <p>Celeriac</p> <p>Medium size</p> <p>120 g</p> <p>Avocado</p> <p>Small dice</p> <p>20 g</p> <p>Korea baby aster</p> <p> </p> <p>1 ea.</p> <p>apple</p> <p>peeled</p> <p>500 g</p> <p>Jeju kumquat</p> <p>For jus and garnish</p> <p>As needed</p> <p>Heavy cream</p> <p> </p> <p>To taste</p> <p>Salt</p> <p> </p> <p>To taste</p> <p>White pepper powder</p> <p> </p> <p>some</p> <p>Pure butter</p> <p> </p> <p>As needed</p> <p>Olive oil</p> <p> </p> <p>some</p> <p>thyme</p> <p> </p> <p>As needed</p> <p>Chicken stock</p> <p> </p> <p>some</p> <p>lecithin</p> <p>For foam</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled1_0.png" width="865" height="578" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 11:47:59 +0000 admin 9566 at http://www.worldchefs.org Scottish King Scallop Ceviche with Blenched Korea Ginseng, Salmon roe, Osetra Caviar, Greens and Lime Juice Sauce http://www.worldchefs.org/en/scottish-king-scallop-ceviche-blenched-korea-ginseng-salmon-roe-osetra-caviar-greens-and-lime-juice <div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Measurement</p> <p>Ingredient</p> <p>Additional Info/tip</p> <p> </p> <p>12 ea.</p> <p>Scottish king scallop</p> <p>Slice</p> <p>2 ea.</p> <p>Korea ginseng</p> <p>Medium size</p> <p>As needed</p> <p>Baby greens</p> <p>Small dice</p> <p>As needed</p> <p>Salmon roe</p> <p>Medium dice</p> <p>As needed</p> <p>Osetra caviar</p> <p> </p> <p>6 ea.</p> <p>Radish</p> <p>slice</p> <p>3 ea.</p> <p>shallot</p> <p>chopped</p> <p>To taste</p> <p>Salt</p> <p> </p> <p>To taste</p> <p>White pepper powder</p> <p> </p> <p>As needed</p> <p>Lime jus</p> <p> </p> <p>As needed</p> <p>thyme</p> <p>For marinade</p> <p>As needed</p> <p>Hazelnut oil</p> <p> </p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-2" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 2</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled_1.png" width="865" height="578" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 11:42:22 +0000 admin 9565 at http://www.worldchefs.org Scottish Salmon Tartar with Brown Crab, Avocado, Osetra Caviar and Jeju Hallabong Jelly http://www.worldchefs.org/en/scottish-salmon-tartar-brown-crab-avocado-osetra-caviar-and-jeju-hallabong-jelly <div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Measurement</p> <p>Ingredient</p> <p>Additional Info/tip</p> <p> </p> <p>120 g</p> <p>Scottish salmon</p> <p>Small dice</p> <p>120 g</p> <p>Brown crab meat</p> <p>Use only meat</p> <p>120 g</p> <p>Avocado</p> <p>Small dice</p> <p>24 ea.</p> <p>Hallabong jelly</p> <p>Medium dice</p> <p>As needed</p> <p>Balsamic coulis</p> <p> </p> <p>As needed</p> <p>Olive oil</p> <p>For marinade</p> <p>As needed</p> <p>Lime jus</p> <p>For marinade</p> <p>To taste</p> <p>Salt</p> <p> </p> <p>To taste</p> <p>White pepper powder</p> <p> </p> <p>3 ea.</p> <p>Dried Hallabong chip</p> <p>Half cut</p> <p>As needed</p> <p>Osetra caviar</p> <p> </p> <p>some</p> <p>dill</p> <p>For marinade</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-2" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 2</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled.png" width="865" height="578" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 11:38:49 +0000 admin 9564 at http://www.worldchefs.org Sausage of Scottish Salmon, served with Wasabi Cheese Sauce http://www.worldchefs.org/en/sausage-scottish-salmon-served-wasabi-cheese-sauce <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>Many people loves to eat sausage, and easy to cook and serve. It would be useful food especially we need to be important to thinking of sustainable and safe for these kinds of worlds' events. I think this menu can provide many people at the short time and let them to know such as a safe and secure food. The people in all over the world make sense for taste and safety by Scottish salmon. I think to use the highest quality salmon and to make a semi-finished sausage product for distribution that would be easier to provide to restaurant for breakfast / lunch / dinner / takeout, it could be useful in any scene. This Scottish Salmon sausage can arrange many ways; slice sausage for pizza, grilled Hot Dogs and sandwiches, salads, gratin a baking dish and so on. I am sure this menu will make people happy.</p> </div></div></div><div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>400 g -  Scottish Salmon Cubed; 0°C Mince using a food processor19 g - Salt1.9 g - White pepper30 ml - Scotch Whiskey; 4°C1 Whole egg320 ml - Fresh Cream; 7°C20 g - Pistachio; 1/4 - fourth cut; 11°C50 g - Mixed Nuts; 1/4 - fourth cut; 11°C50 g - Dried Fruits; 1/4 - fourth cut; 11°CAs needed - Sausage Casing; Boil for 30 minutes at 75°C</p> <p>Step 2 : Wasabi Cheese Sauce</p> <p>100 g -Cream Cheese; Mixing order: Cream cheese, soy sauce, fresh cream and grated wasabi15 ml - Soy sauceAs needed - Fresh CreamAs needed - Wasabi; Grated</p> <p>Step 3:</p> <p>As needed - Seasonal Vegetables; arranged to match the preference and season</p> <p>Step 4:</p> <p>15 g - Unsalted butter; To add flavor while bakedA little Haney1 Lemon Peel and Juice</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Screen%20Shot%202014-07-25%20at%2013.20.48.png" width="379" height="316" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Fri, 25 Jul 2014 11:31:55 +0000 admin 9563 at http://www.worldchefs.org VanDrie Group http://www.worldchefs.org/en/vandrie-group <div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-link field-type-text field-label-above"><div class="field-label">Link:&nbsp;</div><div class="field-items"><div class="field-item even">www.vandriegroup.com</div></div></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Logo:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//VanDrieGroup_ver.jpg" width="1108" height="908" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-above"><div class="field-label">Body:&nbsp;</div><div class="field-items"><div class="field-item even" property="content:encoded"><p>The Dutch family owned VanDrie Group world market leader in veal.<br /> With more than 25 companies, the group is the largest integrated veal producer.<br /> Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world.<br />  <br /><a href="mailto:%20contact@vandriegroup.com">Mail</a></p> </div></div></div><div class="field field-name-field-template field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">template: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/gabarit/sponsors" typeof="skos:Concept" property="rdfs:label skos:prefLabel">sponsors</a></li></ul></div> Thu, 24 Jul 2014 23:28:20 +0000 admin 9562 at http://www.worldchefs.org Salmon and tofu mousse roll with haddock cream and kumquat sauce http://www.worldchefs.org/en/salmon-and-tofu-mousse-roll-haddock-cream-and-kumquat-sauce <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>I made an hors d’ oeuvre with salmon and smoked haddock and Japanese food. The aroma of green perilla and Japanese powder gives an accent to the soft texture of tofu mousse and salmon. The rich flavor and smoked aroma of haddock cream in your mouth. Exquisite softness will please your tonque. Point: Mix tofu and cream cheese well to make the texture smoother and pleasant on the tonque.</p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>500 g - Scottish Salmon;Cut and slice a Salmon Sheet – like8-inchi (20cm x 15cm) x 33mm thick rectangle 20cm×15cmTofu mousse:225 g - Silk tofu ;Wrap in a cloth and squeeze to drain.75 g- Cream cheese;Heat it in a microwave oven for 30 seconds until softened.50 g - Fresh cream20 g - Soy milk5 g - Lemon juice2 g - Powder gelatin4 leaves - Green perilla/Shiso - MincedSalt / Black pepperJapanese “umami” powder (A):30 g - Kombu kelp / seaweed30 g - Black sesame30 g - “arare” rice cookieKumquat sauce:100 g - Kumquat; Removed the seed200 g - Water30 g - White wine50 g - sugarJapanese caviar salad:70 g - tonburi”/ field caviar30 g - Echalote / Shallot; Minced15 g - Lemon juice15 g - Olive oilSalt/pepperSmoked haddock cream (B):50 g - Smoked haddock; Dice 100 g - Milk 1/4 - Garlic cloveSmoked haddock cream (C):15 g - Mayonnaise50 g - Fresh cream; Soft peakSalt/pepperDecoration: 6 pieces - “Hana-hojiso”/ flower perilla</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Screen%20Shot%202014-07-23%20at%2016.08.56.png" width="380" height="269" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Wed, 23 Jul 2014 14:10:26 +0000 admin 9561 at http://www.worldchefs.org