march 2019 - wmcf · fellowship. master chef herbert berger, fwmcs ... day as a guideline. as a...

M A R C H 2 0 1 9

NEWS FROM VIETNAM

MASTER CHEF HERBERT BERGER FWMCS

NEW MEMBERGEORGE KAROUSOS

World Master Chefs Society - Crown House, 855 London Road, Grays, RM20 3LG, UK t: 0870 7777 448 e: [email protected] w: www.worldmasterchefs.com

Master Chef Herbert Berger, FWMCS is the Chef Director of Innholders’ Hall, home to the Worshipful Company of Innholders in the City of London. He has been a World Master Chef since 2009 and was promoted to “Fellow” this year. Senior Vice President Daniel Ayton, FWMCS presented him with his ribbon and certificate of WMCS fellowship.

Master Chef Herbert Berger, FWMCS celebrated 50 years working in the hospitality industry this year, having won Michelin stars in three different establishments. We asked him some questions on his career.

What inspired you to enter the hospitality industry?

“I grew up in a little town in the mountains of Austria. Everything we ate was either foraged or came from our little farm and gardens, or was exchanged with our neighbour’s products. My mother is the most amazing cook and the flavours she achieved in cooking were just incredible and remain with me to this day as a guideline. As a young boy I always

cooked with my mum and by the age of nine I decided I wanted to become a chef.”

Who has inspired you most during your career?

“Michel Bourdin (Executive Chef at the Connaught Hotel, London, for 26 years until 2001) and founding President of the Disciples Escoffier UK – he was a true professional, an amazing chef with enormous knowledge who understood real cooking and food. He was responsible for guiding me to another world and level of gastronomy.”

How do you inspire the staff working for you?

“I try and pass on all my knowledge and wisdom. I guide my team by teaching skills, techniques, consistency and loyalty. I try and be fair, but I am demanding. I try to guide them to the top of the profession where life as a cook is much more rewarding. I look after my team and I see them as partners.”

Is there anything you would have changed about your career?

“Not really, not the things I had control over. Perhaps I could have been a little more public, but I am comfortable with the fact that I mostly want to be in the kitchen with my team and looking after the customers.”

What has been the proudest moment during your career?

“Each time I achieved a Michelin star for three different establishments, and becoming a Freeman of the City of London. I am also listed in Debrett’s and have received many other awards.”

What advice would you provide to someone considering joining the hospitality industry?

“Work hard, be passionate, care about what you do, be consistent, be polite and respectful, work your way to the top and don’t rush. Build excellent foundations, working in various and top establishments. This will help you see out and enjoy a long and financially successful career.”

News from theUnited Kingdom

Herbert Berger’s Career to Date

2012 - present Chef Director

Innholders Hall, London

1998 - 2011Chef General Manager

1 Lombard Street, London(one Michelin star)

1992 - 1997Executive Head Chef

The Café Royal, London (one Michelin star)

1988 - 1991 Chef Partner

Keats Restaurant, Hampstead, north London (Berger & Sawyer)

1985 - 1987 Head Chef

Mirabelle restaurant

1984 - 1985 Executive Sous ChefClaridge’s, London

1980 - 1984 Sous Chef

The Connaught, London

1978 - 1989Head Chef

Connoisseur Restaurant(one Michelin star)

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Master Chef Damir Sertic, MWMCS from Croatia was invited to be Honorary Judge at the national competition, “Tunisian Culinary Awards 2018”, in October in Tunis, Tunisia.

He judged in three categories - appetiser, main course and dessert - and as the only representative and promoter of Modern Kitchen he held a Masterclass on the subject which was broadcast live by TV station, CGTN Africa.

During his seven day stay in Tunisia, Master Chef Damir Sertic, MWMCS was received by Tunisian Tourism Minister,

Ms Salma Elloumi Rekik, with whom he discussed ways of promoting, improving and modernising Tunisian cuisine to assist in the development of tourism there. At the end of the meeting the Minister thanked him and said “Happy is the state that has you!”

Master Chef Damir Sertic, MWMCS also held a Masterclass and fine dining evening in the restaurant, “RENOME Cake & Resto” in Tomislavgrad, Bosnia and Herzegovina in October. Between 2 and 11 November he worked on a project of healthy food, healthy cooking and healthy lifestyle at “Holistic Body & Mind & Soul Boot Camp” in Opatija, Croatia.

As a part of the “Kulturna ruta bećarca i gange” (“Cultural Routes National Song and the Gang”), Master Chef Damir Sertic, MWMCS participated in filming a promotional film about Pleternica, Croatia and Tomislavgrad, Bosnia and Herzegovina. He worked with the famous English YouTuber and stand-up comedian, Julian McDonnell, who was delighted by his cooking and invited him to London.

News fromBosnia & Herzegovina

Master Chef Samer Ishaq Ghatet, MWMCS attended the Festival of Mann and Salwa, Umm al-Fahm.

The largest Tabbouleh dish weighed 500 kg. It was supervised by the Future Society for Professional Chefs in the city of Umm al-Fahm. The festival was very successful and 200 chefs from all over the country participated.

News from Israel


Master Chef Paul Hoag, MWMCS tells us that the Villeroy and Boch World Cup was on from 24 - 28 November 2018 in Luxembourg and he was on the Culinary Team Ontario.

They won a bronze, missing silver by .5 of a point. They had issues with their platters and mirrors as they arrived smashed from the airline, as well as being three days late. They therefore had to improvise. On the right is a picture of the team outside the venue.

In total, they won seven bronze medals, one team medal, two sculptures, two individual medals and two pastry medals.

Chef Paul is now on the Canadian National Culinary Team for the IKA Culinary Olympics in February, 2020 in Stuttgart.

News fromCanada

Master Chef Kamal Al Khatib, MWMCS, with his extensive practical catering experience in Jordan, USA, Budapest, China, Maldives, Dubai, Oman and Kuwait for more than 23 years, joined the Lavender Flavour Company, KSA 3 years ago, mentoring a team of 500 experienced chefs.

Master Chef Kamal invites you to discover a culinary voyage that will awaken your senses and create an unforgettable experience when you visit any of the Lavender Flavour restaurants in the Kingdom of Saudi Arabia -

Armin, a combination of Italian and Armenian Cuisine was opened in 2014.

Lavash, fine dining Armenian cuisine was opened in 2016.

Off-White Lounge & Restaurant is a 400-seat restaurant which combines the best ingredients with world-famous cooking techniques and top interior design settings.

Lavash Lounge, fine dining international &

Armenian cuisine opened in August, 2017.

Armin’s second branch was opened in February, 2018, the third branch was opened in November, 2018 and the fourth landmark

branch opened in late December, 2018.

(Number 9) Terrace opened in late December, 2018 with a luxury fusion Sushi, Maki and Prime Burgers concept.

V Lounge will be opening in the middle of 2019 with more than 500 seats serving dishes from all over the globe with a special culinary touch.

Central Kitchen was opened in February, 2018.

News fromSaudi Arabia


Master Chef Norbert Ehrbahr, MWMCS reports

The Salon Culinaire Hanoi, 2018 was organised to encourage and support the Vietnamese hospitality industry and Chefs in particular, and to encourage their development, giving new ideas and innovation. Participating Chefs had the chance to build their networks, show off their skills, love and passion for our great profession. For young chefs and culinary students especially, the experience inside the “ring” was an integral part to their development as professionals and ambassadors of good and beautiful food in its traditional or contemporary preparation, cooking and presentation.

Whether the participating Chefs work in a stand-alone restaurant, hotel, takeaway, catering organisation or are part of a hotel or school – the competition was open to

all individuals working as Chefs, Bakers, Pastry Chefs and Butchers. The 1st Salon Culinare Hanoi was open to all Chefs in the region (Vietnam and Asia). To have overseas Chefs showing their skills and

ideas helped make this competition even more competitive and exciting. A culinary competition of this type can help sponsors to assess the market and to understand how

well the participants know their particular product and know how to use it.

Our judging team consisted of ten well experienced professionals. All the judges have vast experience in Asian and western cuisines and most are WACS accredited judges and all have been judging in culinary competitions worldwide. The same judges

have been supporting our “cause” in Vietnam for many years, including judging in the “Vietnam Culinary Challenge” (since 2006) and the “Golden Spoon Award” (since 2013).

News fromVietnam

19 Organizations sent 79 Participants from three countries, 144 Entries were submitted 43% of the entries came from Vietnam, 34% from Taiwan and 23% from Malaysia.

The competitions were held over three days in the following classes:

Class 1 Vietnamese Cuisine

Class 2 Hot Cooking – Chinese Cuisine – Sponsored by U.S. Poultry and Egg Export Council

Class 3 Hot Cooking – U.S. Chicken – Sponsored by U.S. Poultry and Egg Export Council

Class 4 Hot Cooking – U.S. Pork – Sponsored

the U.S. Meat Export Federation

Class 5 Hot Cooking – U.S. Beef – Sponsored the U.S. Meat Export Federation

Class 6 Hot Cooking – Fish and/or Seafood

Class 7 Hot Cooking – Pasta Cooking – Sponsored by Fonterra

Class 8 Hot Cooking – with US Cheese – Sponsored by U.S. Dairy Export Council

Class 9 Hot Cooking – Potato Dish – Sponsored by Potato USA

Class 10 ANCHOR – Live Dessert Making Competition – Sponsored by Fonterra

Class 11 Fruit and Vegetable Life Carving Competition

The assessment of the participants’ work was done using the WACS point system and a judging team consisted of at least three judges:

90-100 Points Gold Medal 80-89 Points Silver Medal 70-79 Points Bronze Medal 60-69 Points Diploma

Overall, 104 medals were issued:

18 Gold Medals 28 Silver Medals 58 Bronze Medals 36 Diplomas

The Judges Team:

Chef Otto Weibel, Chief Judge, based in Singapore Chef Michael Strautmanis, traveling culinary Grandpa Chef Bui Thi Suong, Vietnamese Cuisine Specialist from Vietnam Chef Marco Brühschweiler, based in Thailand Chef Kurt Pozzato, based in Thailand Chef Eric Low, based in Singapore Chef Peter Chan, based in Penang, Malaysia Chef Kurt von Bühren, based in Sydney, Australia Chef Edwin Leow, based in Singapore Chef Alan Palmer, based in Sri Lanka


Master Chef Daman Shrivastav, MWMCS joined us in July, 2017.

He tells us -

“Food is my passion and it has been a huge defining part of my life. Throughout my career I have been fortunate to be able to explore the many avenues made available to me as a result of my formal culinary training. I have been an apprentice, a cook, a chef, the owner of my own restaurant and finally a culinary educator which has enabled me to give back to the industry which I have to thank for my life’s long culinary journey and enabling me to meet many amazing cooks and chefs throughout the world.”

News fromAustralia

Some of his recent appointments

PresidentAustralian Institute of Technical Chefs

Senior Vice President

Les Toques Blanches Australia

International AmbassadorAustralia, New Zealand South Asian

Region (Indian Brave Hearts).

Master Chef Eslam Ahmed, MWMCS and Ambassador, sent us some photographs from HORECA IZMIR 2019 which were taken during the food tasting and judging.

News fromGreece

Chapter Chairman Fikret Ozdemir, FWMCS with Master Chef Samer Ishaq Ghatet, MWMCS in Israel.

Chapter Chairman Fikret Ozdemir tells us they talked about Turkish and Israeli gastronomy and he was given honorary

membership of the Israeli FAPC Association of which Master Chef Samer Ishaq Ghatet is President. In return, Master Chef Chef Samer Ishaq Ghatet was granted honorary membership of the Turkish Cooks and Gastronomi Association.

News fromTurkey & Israel


Riham Batrawi, Consultant Chef, Amman, Jordan

Master Chef Riham Batrawi, MWMCS is a Culinary Instructor at RACA - Les Roches, Chef Consultant. She participated in the food production of “Women Empowerment through Cooking” book. She is the first Jordanian female World Master Chef.

Toshiyuki Sakamoto, Executive Chef and Restaurant Advisor, Dubai, UAE.

Patrick William Nagares, Executive Chef and Operations Manager for Pan Breeza Lounge/Mix Line Co., Riyadh, Saudi Arabia.

Ravindra Singh from Malaysia, but living in India, has been granted Associate membership.

Marc Soper, Executive Chef, Wharekauhau Country Estate, New Zealand.

Marc with his General Manager –

Master Chef Marc Soper, MWMCS tells us

“I live in the Wairarapa region of New Zealand and am Executive chef at Wharekauhau Country Estate, a Relais & Chateaux property in the Wairarapa, which is also a working sheep and beef station - www.wharekauhau.co.nz

I am New Zealand Conseiller Culinaire for La Chaîne des Rôtisseurs and now a member of the World Master Chefs Society. I am Brand Ambassador for Greenlea butcher shop and part time cookery teacher at Le Cordon Bleu, New Zealand. I am a member of the New Zealand Culinary team and have a string of medals behind my name.

I live on a small lifestyle block which keeps me pretty busy when I am not working, owning pigs, cattle, sheep, chickens and

quail. I love being able to grow my own food and being able to know where my food actually comes from.

I consider myself as a self-confessed food-forager, with a passion for the outdoors. In my spare time I enjoy spending time with my family and passing on knowledge to my four beautiful children who all show an interest in cooking and the great outdoors. Camping, hunting and fishing are all activities enjoyed, along with dirt bike riding.

My cookery style is a unique presentation of modern European food with a Kiwi twist, using the freshest of New Zealand bounty and sourcing as many local products as I can, whilst working closely with my suppliers to share the passion from farm gate to dinner plate.

Mimmo Pipitone, Head Chef, Pizza Della Mamma, from Italy but living in the UK.

Three new members in South Korea –

Sung-Keun, KimJoung-Ki, LeeSang-Ho, Lee

Robert Voicu, Lead Chef, Unilever, Romania.

Michael R Thrash, Corporate Executive Chef of the JR Simplot Company, USA.

Winson P Collarte, Corporate Head Chef, Lapera Restaurants, Saudi Arabia, although resident in the Philippines.

George Karousos, Executive Chef, Consultant, Ambassador for Eastern Fisheries, Massachusetts, USA.

NewMembers


INDIABharat Alagh

ISRAELHaig HagopianEitan Shemesh

OMANVijay Kumar

THAILANDGabriel le Roux

TUNISIAAbderrazzak Kaddachi

UKRAINENemanja Stamenkovic

UAEMohammad Said Azhari (Associate member)

Said Dawod (Associate member)

Anas Khalil

USAKorhan Buyuksuda

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march 2019 - wmcf · fellowship. master chef herbert berger, fwmcs ... day as a guideline. as a...

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