Chef Manjit S Gill

MANJIT GILL

Chef Manjit S Gill

MANJIT GILL

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Smita dsouza

Nothing much (06 Nov 2024 10:50 pm)

Anonymous

How can Mr. Andy Cuthbert run for Worldchefs President when he hasn't been a chef for 15 years and has been working as a hotel general manager instead? Is there any guidelines about this? We know precedents about sports bodies being headed by non sportsmen, is this similar? (22 Sep 2024 05:08 pm)

Ahmad Zulkifli

Dear Chef Manjit, I would love to know how your leadership as the President of WorldChefs will benefit our Malaysian chefs and the growing food industry. How do you envision Malaysia's role in the global culinary landscape under your leadership? (21 Sep 2024 05:29 pm)

Dear Chef, Thank you for your thoughtful question and for highlighting the vibrant culinary heritage of Malaysia, under my leadership as President of WorldChefs, I am to create greater opportunities for Malaysian chefs and elevate Malaysia’s standing in the global culinary community. Malaysia, with its rich tapestry of flavors and cultural influences, has a significant role to play in shaping the future of gastronomy. My vision is to ensure that your chefs are given the global platforms they deserve to showcase their culinary talents, through focused mentorship programs, international collaborations, and promoting traditional Malaysian cuisine on the world stage, we will strengthen Malaysia's culinary identity and recognition. Additionally, I plan to advocate for more inclusivity and representation from countries like Malaysia within WorldChefs' competitions and leadership, ensuring that Malaysian chefs have the opportunity to contribute to and shape global culinary trends. I look forward to working together to bring this vision to life. Warm regards, Chef Manjit Gill(Admin) (22 Sep 2024 03:04 pm)

Francisco

Querido Chef Manjit Gill, Desde América Latina, nos enorgullece ver su candidatura para la presidencia de WorldChefs 2024. Su incansable lucha por la unidad y el reconocimiento global en la comunidad culinaria nos inspira profundamente. Esperamos que, bajo su liderazgo, América Latina también pueda recibir el reconocimiento que merece por su rica cultura gastronómica y la pasión que nuestros chefs aportan a la escena mundial. Estamos seguros de que su visión impulsará un cambio positivo y duradero, y deseamos lo mejor para usted en esta importante contienda. Con respeto y admiración. (21 Sep 2024 05:21 pm)

Dear Friends, I am truly honored by your kind words and the support from our Latin American culinary family, Latin America's vibrant culinary heritage is invaluable to the global community, and it is my firm belief that your region deserves greater visibility and recognition on the world stage. If given the opportunity to lead WorldChefs, I am committed to ensuring that Latin American chefs, with their creativity, passion, and deep-rooted traditions, are celebrated and empowered, together, we will continue building bridges across cultures, promoting inclusivity, and showcasing the diversity that makes our global culinary community so special. Thank you again for your support, and I look forward to working closely with you to bring this vision to life. With gratitude and respect, Chef Manjit Gill(Admin) (22 Sep 2024 02:59 pm)

Chef From Dubai

What has Uwe accomplished for Worldchefs over the last eight years while serving as the President of the Emirates Chefs Guild and Assistant to Thomas as Vice President, and why should he continue under Andy’s leadership? • Why was Cornelia not allowed to run after serving for eight years on the board, while Uwe, who has also been in leadership for eight years, is still allowed to continue? (08 Sep 2024 03:23 pm)

Dear Colleague, Thank you for raising these important questions, It's crucial to acknowledge the contributions of leaders like Chef Uwe who have worked diligently within Worldchefs and alongside Chef Thomas. Over the past eight years, Chef Uwe has undoubtedly played a significant role, particularly in his capacity as President of the Emirates Chefs Guild, where he has fostered professional growth within the culinary community, his work as Vice President has also supported the expansion and organization of Worldchefs on a global scale. Regarding Cornelia’s case, Worldchefs operates under a clear set of guidelines, and according to Article 15, it is my understanding that continuing in leadership after eight years is not allowed. However, I believe this issue should be addressed and clarified by the by law committees or through an official Worldchefs response to ensure fairness and consistency decisions. In conclusion, the future of Worldchefs should prioritize diversity in leadership, giving all regions and individuals a fair chance to shape the organization. This is the vision I aim to bring forward—to create a more inclusive and open leadership structure that fosters growth, transparency, and the advancement of all culinary professionals. Warm regards, Chef Manjit Gill(Admin) (10 Sep 2024 08:52 am)

Fathy ibrahim Hassan

What are the requirements for the Senior Chef International Competition? (05 Sep 2024 03:49 pm)

Dear Chef Fathy, Thank you for your inquiry, you can find all the requirements, rules, and regulations for the Senior Chef International Competition on the Worldchefs website, please visit the site, and you will have access to all the detailed information you need.(Admin) (07 Sep 2024 02:14 pm)

Chef Dr. Izzat Husain

Dear Respectet Chef, I'm writing to seek your expertise on a pressing concern in the culinary industry. Many commercial restaurants and even five-star hotels are compromising on ingredient quality to cut costs. For instance, cottage cheese (paneer) is often purchased at ₹220-260 per kg, while milk costs ₹70 per kg, making it challenging to meet the price point without sacrificing quality. This trend is alarming, as it not only affects the food industry but also has severe implications for public health. I believe that serving substandard food only benefits hospitals and medical professionals in the long run. As executive chefs often face pressure from top management to maintain profitability, I'd like to hear your thoughts on: 1. How chefs can maintain quality standards despite cost-cutting pressures? 2. What strategies can kitchen staff employ to ensure they're serving high-quality food? 3. Are there any alternative solutions or innovations that can help balance quality and cost? Your insights would be invaluable in addressing this critical issue. Regards, Chef Dr. Izzat Husain (04 Sep 2024 05:23 pm)

Dear Chef Dr. Izzat Husain, Thank you for bringing up this vital issue, a growing concern in the culinary world, The balance between cost management and maintaining ingredient quality is one of the most challenging aspects for chefs today, especially in environments where profitability is prioritized over the guest experience. Maintaining Quality Standards Despite Cost-Cutting Pressures: Chefs must remain steadfast in their commitment to quality, even when facing financial constraints, a key approach is to build relationships with local suppliers and farmers who can offer better pricing for fresher ingredients without compromising quality, by negotiating directly, we often find more cost-effective, high-quality alternatives, another option is to focus on menu engineering—designing dishes that highlight seasonal, locally sourced ingredients, which are not only fresher but also often more affordable. Strategies to Ensure High-Quality Food: Training and educating kitchen staff to recognize and prioritize ingredient quality is crucial, a well-trained team can skillfully handle ingredients, reducing waste and maximizing the use of each product. Additionally, efficient portion control and careful planning of daily production can help mitigate unnecessary costs without sacrificing quality. Alternative Solutions or Innovations to Balance Quality and Cost: One innovative solution is to explore ingredient substitution where appropriate—using comparable alternatives that maintain the flavor and texture of the dish but are less costly, another approach is to implement waste reduction techniques such as creatively repurposing leftovers, which cuts costs and promotes sustainability, we should also invest in technology for precise inventory management, which helps prevent over-ordering and spoilage. Ultimately, the role of a chef extends beyond the kitchen; we are educators and advocates for quality. By setting an example and holding firm to our standards, we can create an environment where quality is non-negotiable, even within cost constraints. Thank you once again for raising this important issue. I believe that by working together, sharing best practices, and innovating, we can uphold the integrity of the culinary profession while adapting to the realities of modern business pressures. Best regards, (Admin) (07 Sep 2024 02:31 pm)

Fatima Ali - Pakistan

Hi Chef Manjit, I an reading and following your website and facebook to learn about your future plans, once you becomes the worldchef president. We are currently receiving lots information about Chef Andy's future plans which are nothing new for us, but we would like to know your future plans. Could it be possible for you to public your future plans, may be on your website for all of us to know. I don't have a vote to support you at the election but I think I live in this part of the world it would be good to have you as our president of the worldchefs. (29 Aug 2024 03:47 pm)

Thank you for your interest in my vision for the future of Worldchefs, I deeply appreciate your engagement and your willingness to learn more about my plans should I be elected as President, I understand the importance of transparency and the need for all members of our global culinary community to feel informed and included in the direction we are taking. To address your request, I will ensure that my future plans and vision for Worldchefs are made available on the website, these plans will include initiatives to enhance education and training opportunities, strengthen partnerships globally, and support the growth and development of chefs from all regions, including those who may not currently have voting rights but are still vital members of our community. Your support, even without a vote, means a great deal to me, I believe that every voice in our community matters, and I am committed to representing the interests of chefs and culinary professionals from all backgrounds and regions. Please continue to follow the website and social media for updates, as I will be sharing more detailed information about my plans in the coming days. Thank you once again for your support and for taking the time to reach out. Regards Chef Manjit Gill(Admin) (30 Aug 2024 02:59 pm)

László

Dear Chef Gill. I’m the president of an association that brings together a wide range of professionals in the hospitality industry, including chefs, maitre d'hotels, and other key roles. We all work together to provide excellent service and showcase the beauty of gastronomy. I noticed on your website that it says "The Country President must be a Chef." As someone who was a maitre d'hotel and was elected by the members of his association, I’m concerned about what this means for me and others in similar positions. Does this mean that if you are elected, I would need to step down from my role to continue our association’s involvement with Worldchefs? Also, how would this be enforced, and does Worldchefs intend to represent everyone in the industry, from chefs to waitstaff and others? Thank you for your time and for helping clarify this. We all want to support the industry and contribute to Worldchefs’ goals. (27 Aug 2024 01:05 pm)

Thank you for reaching out and for your thoughtful questions, I greatly appreciate your dedication to the hospitality industry and your commitment to contributing to the success of Worldchefs. To address your concern, let me clarify that Worldchefs values the contributions of all professionals within the hospitality industry, including chefs, maitre d'hotels, and other key roles, the statement on the website regarding the Country President being a chef is not meant to exclude or diminish the vital roles of other professionals like yourself, Instead, it reflects the historical focus of Worldchefs as a culinary organization, however, this does not mean that only chefs can lead or be part of our initiatives. If I am elected, my goal would be to ensure inclusivity and collaboration across all sectors of the hospitality industry, your role as a maitre d'hotel and president of your association is incredibly valuable, and I believe that our industry is strongest when we work together across all professions to achieve excellence in service and gastronomy. There will be no requirement for you to step down from your position, instead, I would like to see more opportunities for collaboration, where professionals from all aspects of hospitality can contribute to Worldchefs' mission, I believe that diversity in leadership and representation will only strengthen our organization and help us achieve our goals on a global scale. Worldchefs intends to represent everyone in the industry, from chefs to service staff and beyond, we are all part of the same team, striving to showcase the best of what our industry has to offer, I hope this reassures you that your contributions are valued and that your association’s involvement with Worldchefs will continue to be welcomed and encouraged. Thank you once again for your commitment and for voicing your concerns, I look forward to the possibility of working together and ensuring that our industry thrives in all its diversity. Regards, Chef Manjit Gill(Admin) (28 Aug 2024 09:09 am)

Chef Zain

Chef Manjit Gill, at the age of 75, you bring a wealth of experience and wisdom to the culinary world, having made a lasting impact through your leadership. Given your extensive journey, how do you balance the value of experience with the need for innovation? In your view, when is the right time for a leader to step down and allow the next generation of chefs to step up with fresh ideas and perspectives? (27 Aug 2024 12:52 pm)

Dear Chef Zain, Thank you for your kind words and for posting such an important question, at 75, I consider myself fortunate to have had the opportunity to contribute to the culinary world over the years, the balance between experience and innovation is indeed crucial, especially in an industry as dynamic as ours. Experience provides a solid foundation it's the wisdom gained from years of learning, leading, and evolving with the times, however, I firmly believe that innovation is the lifeblood of progress, the culinary arts, like all arts, thrive on fresh ideas, new perspectives, and the energy of the next generation, that’s why I have always advocated for a leadership style that is inclusive and open to the contributions of younger chefs. To me, the right time for a leader to step down is not dictated by age, but by the readiness of the next generation to take the reins and the leader’s ability to create an environment where innovation can flourish, my goal has always been to nurture and mentor young talent, ensuring that they are prepared to lead with confidence and creativity when the time comes. As long as I can continue to support and foster this transition, I believe my role is still meaningful, I also recognize the importance of stepping aside when the moment is right, allowing new leaders to emerge and carry forward the legacy of excellence and innovation. In my vision for Worldchefs, the future is built on the strengths of both experience and innovation, with leaders who know when to guide and when to empower others to lead, I am committed to ensuring that the organization remains vibrant and forward, thinking, ready to embrace the future with the wisdom of the past. Thank you again for your insightful question, and I look forward to working together to create a brighter future for our industry. Regards, Chef Manjit Gill(Admin) (28 Aug 2024 09:09 am)

Lakshman

I need as coomi 3 I am a fresher please help me (27 Aug 2024 09:55 am)

Chef from Dubai

I am a chef from Dubai, I need to let you know I am scared to write my name or work place here cos I may kicked out from my hotel, if they find out I raise this issue here. After reading your comment to the South African chef I think it is important to clarify this from you. I am told by another chef, a friend of mine that Chef Andy and his wife own UAE Culinary Guild. Is this true and he is also the president and Continental Director for the region including Africa. But he is not a chef or a passport holder in UAE. is this can happen. Yes you have clarify that he can not compete in the presidential election, but can he be the president of UAE guild just because he owns the guild? We chefs wanted to know the real story about him and his position. I was told he is an Australian and he even does not have the UAE golden passport, only employed as a Hotel GM in UAE. Please clear this here for all of us who believe him for long time. (27 Aug 2024 09:05 am)

Dear Chef, Thank you for reaching out and for your courage in addressing these concerns, I understand the sensitivity of your situation, and I want to assure you that your confidentiality is respected. First, let me clarify that I cannot speak directly to the personal affairs of Chef Andy or his family, as that would require insight into private and legal matters, however, what I can do is address the broader principles and rules that govern our industry and associations like the UAE Culinary Guild. As for the role of President or Continental Director within Worldchefs, these positions are typically held by individuals who have demonstrated significant contributions to the culinary field, often with an official recognition from their country of residence, the question of residency and nationality is crucial, as these roles require not just professional competence, but also a clear connection to the region they represent. Regarding ownership of a guild or association, this is a more complex issue, while private ownership of a culinary guild may occur, it is essential that such organizations operate transparently and in the best interests of their members. Leadership roles within these organizations should ideally reflect the voice and will of their members, not just the interests of the owners. If there are concerns about the legitimacy of someone holding a position, especially if they do not have the proper credentials or residency status, these issues should be brought to the attention of the relevant governing bodies within Worldchefs, It's important that all members feel represented by leaders who meet the necessary criteria and who act in the best interests of their region. I encourage you and your colleagues to voice your concerns through the appropriate channels within the organization, where they can be addressed in a formal and transparent manner, It is crucial for the integrity of our profession that leadership is both fair and accountable to those they represent. Thank you for bringing this matter to my attention, your commitment to the truth and the betterment of our culinary community is commendable. Regards, Chef Manjit Gill(Admin) (28 Aug 2024 09:11 am)

Ajaz Akbar

I am curious about uniforms and their standards, around the world it has many standards but the world chef members have its standards. I see many establishments have come up with many individual standards to set their standards. Then the same time street food vendors have no standards they also serve food and not many people get sick because they don't use proper safety measures. If you become the president are you planning to do something about this? (26 Aug 2024 03:57 pm)

Dear Ajaz Akbar, Thank you for your thoughts, The issue of uniform standards in the culinary world is indeed a complex one, given the diversity of establishments and cultural practices around the globe. As you rightly pointed out, while many professional kitchens adhere to strict uniform standards, others, particularly in the street food sector, may not follow the same guidelines, yet, these street vendors often produce food that is enjoyed safely by many, this highlights the importance of practicality and adaptability in setting standards. If I am elected as president, my approach to this issue would be multifaceted, Promote Education and Awareness: Rather than imposing uniform standards universally, I would focus on educating culinary professionals about the importance of hygiene and safety, regardless of their work environment, by providing accessible training and resources, we can encourage best practices that are adaptable to different settings. Respect for Diversity: It's important to acknowledge and respect the diverse culinary traditions and practices around the world, any standards set by Worldchefs should be flexible enough to accommodate different cultural and operational contexts, while still ensuring food safety and quality. Support for Street Food Vendors: Recognizing the vital role that street food plays in many cultures, I would advocate for programs that support these vendors in improving their practices, this could include offering training in hygiene and safety that is tailored to the realities of street food environments, without imposing unrealistic standards that could threaten their livelihoods. Collaboration with Local Authorities: working with local health authorities to create guidelines that are both effective and feasible for different types of food establishments is crucial, this collaboration would help ensure that safety standards are upheld without disregarding the unique characteristics of each culinary setting. My goal would be to promote a balanced approach that emphasizes education and practical standards, while respecting the diversity of the culinary world, by doing so, we can enhance the overall quality and safety of food service across all sectors, from highend restaurants to street food vendors. Thank you for your question, and for your commitment to improving our industry. Regards, Chef Manjit Gill(Admin) (28 Aug 2024 09:12 am)

Anonymous

Allocation of jury for various competitions across many countries needs to be seriously looked into. We see same people as judges in many competitions. There is a big bank of WorldChefs certified judges and it is fair that they should also get the chance. How is your team going to take this forward (26 Aug 2024 03:18 pm)

Thank you for raising this crucial question about the allocation of jury members for competitions, which is indeed a sensitive and significant issue within our culinary community, the fairness and credibility of our competitions depend on the diversity, experience, and expertise of the judges involved. I fully understand the concerns you've expressed about the current selection process, where it may seem that the same individuals are repeatedly chosen as judges, while others who are qualified and certified may not receive the same opportunities, this can lead to frustration and a perception of bias, which we must address to maintain the integrity of our competitions. Indeed, only International judges are typically chosen for international competitions, which is why not all certified judges have the opportunity to participate in these highprofile events, while this structure is intended to ensure that the most experienced judges oversee competitions of the highest level, it can also limit opportunities for other qualified judges to gain exposure and experience on the global stage If elected as President, I would propose the following to address this: Expand Opportunities Across Levels: We could explore ways to involve Continental and Regional judges in international competitions, perhaps in supporting roles or through a tiered system where they gain experience under the mentorship of International judges, this would provide valuable exposure and help prepare them for future roles as International judges. Certification Pathways and Clear Communication: We should also ensure that there is clear communication about the pathways for judges to advance from Regional to Continental to International levels, by offering targeted training and development programs, we can support more judges in reaching the highest certification levels and thus expanding the pool of eligible judges for international events. Inclusivity in Competitions: While maintaining the standards of our international competitions, we should also consider hosting more events at the Continental and Regional levels, where judges from those categories can fully participate, this would give certified judges more frequent opportunities to practice their skills and contribute to the culinary community. Review and Feedback: Finally, a review mechanism to assess the effectiveness of this classification and selection process would be important, regular feedback from judges and organizers will help us refine and improve the system over time. By addressing these distinctions and finding ways to better integrate judges from all levels, we can ensure a more inclusive, fair, and enriching experience for our entire judging community. Thank you again for bringing this to my attention, together, we can work towards a more balanced and dynamic judging process that benefits everyone involved. Regards Chef Manjit Gill(Admin) (29 Aug 2024 03:28 pm)

Anonymous

it is also purchasing power though as well. The exchange rate on the Euro works against the Global South. Our currencies cannot compete with Euros. For 900 Euros you can buy a house in some areas. Where as in Europe 900 Euros is not much (24 Aug 2024 09:01 pm)

Thank you for highlighting this crucial issue. I fully understand the challenge posed by the exchange rate and the financial strain it puts on our members from the Global South, It is essential for us to address these disparities to ensure fair participation and representation for all regions, As part of my presidency, I will prioritize working towards a more equitable fee structure, this could include exploring tiered membership fees or other flexible payment options that consider regional economic conditions. Additionally, I will seek partnerships and sponsorships to support our members in covering these costs. Our goal is to make the organization inclusive and accessible, enabling all members to contribute and benefit equally, regardless of their financial situation. Thank you again for your valuable input, I look forward to addressing this issue and working together to find a viable solution.(Admin) (25 Aug 2024 02:54 pm)

Chef Pushpendra bala

I support legend chef Manjit Singh ji Gill, And Royal Rajasthan Chefs Society support you and your team...... Best of luck chef 💐👍 (23 Aug 2024 03:19 pm)

Thank you Chef Bala(Admin) (25 Aug 2024 09:25 am)

Tom Stevens from South Africa

I have a question for Chef Manjit and Chef Soliman. I noticed that the presidential candidate from the UAE is not a chef, but works as a general manager in a hotel in Dubai. Can someone not a chef participate in a campaign related to the world of chefs? What are the rules for applying for such a campaign? (23 Aug 2024 08:18 am)

The Worldchefs organization is founded on the culinary expertise and leadership of Chef August Escoffier. Only a true chef can represent Worldchefs—someone who lives and breathes food, writes about food, cooks food, and wears the uniform every day. A person who was a chef decades ago but has since moved into a general manager role to enjoy the comfort, away from the daily challenges and heat of the kitchen, cannot truly represent the global chef community. Such individuals may visit the kitchen only in their capacity as general managers, often wearing the chef’s jacket merely for photo opportunities.(Admin) (25 Aug 2024 09:23 am)

Sahar Abdul Aziz

The restren development with new items how we can control the weast (21 Aug 2024 04:22 pm)

Dear Chef, Thank you for raising such an important question about controlling waste while developing new items for the menu, this is a challenge that not only affects the profitability of a restaurant but also our commitment to sustainability and responsible culinary practices. In my view, there are several key strategies to address this: Menu Planning & Portion Control: When developing new items, careful menu planning is essential, each ingredient should be used to its fullest potential, with minimal wastage, standardizing portion sizes also ensures consistency and reduces excess. Cross-utilization of Ingredients: A well-planned menu should have overlap in ingredients, this allows any unused ingredients from one dish to be utilized in another, reducing waste, for example, vegetable trimmings can be used for stocks or sauces. Seasonal & Local Ingredients: Using fresh, local, and seasonal ingredients not only enhances the quality of the dishes but also minimizes waste, seasonal ingredients are at their peak quality and tend to last longer, reducing spoilage. Efficient Training & Staff Awareness: Regular training of kitchen staff on waste management techniques is vital, Every chef should understand the value of reducing waste, and we must instill a culture of sustainability in the kitchen. Waste Audits & Data Analysis: Implementing a regular waste audit system helps identify where waste is occurring and allows for adjustments, by analyzing the data, you can tweak your purchasing decisions and improve efficiency in storage, preparation, and cooking. Technology & Innovation: Investing in technology, such as food waste tracking systems or kitchen management software, can help you gain real-time insights into where waste is happening, innovations in packaging and preservation methods can also extend the shelf life of perishable ingredients. Ultimately, controlling waste is about combining creativity, efficiency, and sustainability, it’s a matter of balancing innovation in the kitchen with responsible practices that respect both the ingredients and the environment, this not only improves profitability but also aligns with our duty as chefs to minimize our environmental footprint. Best regards, Chef Hossam Soliman(Admin) (22 Sep 2024 02:55 pm)

Emad Soliman

السلام عليكم كيف حال حضرتك ياشيف طارق يارب تكون بخير هي فكرة وليس سؤال ومن داخل الفكر توجد الأسئلة لماذا لايتم انشاء منظومة زراعية وصناعة ذاتية خاصة لكل فندق علي حدي او مجموعة فنادق ومطاعم مجتمعين معا في انشاء هذة المنظومة بحيث يكون هناك مزرعة خاصة للاستخدام الفندقي فقط وليس المحلي ومن هنا تضمن جميع المنشأت السياحية الاكتفاء الذاتي لجميع منتجاتها بجانب ضمان الجودة والثقة في جميع المنتجات ليس فقط الزراعة بل أيضا تربية الدواجن والمواشي لان الزراعة مرتبطة بتربية الحيوان لوجود بعض المحاصيل ليس بجودة عالية لكن تصلح كا طعام للحيوان ( انا عارف اني بحلم لكن فكرة خطرة ببالي) (20 Aug 2024 08:28 pm)

اسمحلي ان ارد عليك بالنيابه عن شيف طارق حيث انني بالفعل قد رديت علي هذا السوءال بالفعل فيجب متابعة الرد ولك جزيل الشكر شيف حسام(Admin) (21 Aug 2024 04:54 pm)

Emad Attia

السلام عليكم كيف حال حضرتك ياشيف حسام يارب تكون بخير هي فكرة وليس سؤال ومن داخل الفكر توجد الأسئلة لماذا لايتم انشاء منظومة زراعية وصناعة ذاتية خاصة لكل فندق علي حدي او مجموعة فنادق ومطاعم مجتمعين معا في انشاء هذة المنظومة بحيث يكون هناك مزرعة خاصة للاستخدام الفندقي فقط وليس المحلي ومن هنا تضمن جميع المنشأت السياحية الاكتفاء الذاتي لجميع منتجاتها بجانب ضمان الجودة والثقة في جميع المنتجات ليس فقط الزراعة بل أيضا تربية الدواجن والمواشي لان الزراعة مرتبطة بتربية الحيوان لوجود بعض المحاصيل ليس بجودة عالية لكن تصلح كا طعام للحيوان ( انا عارف اني بحلم لكن فكرة خطرة ببالي) (20 Aug 2024 08:25 pm)

وعليكم السلام ورحمة الله وبركاته، أنا بخير الحمد لله، أتمنى أن تكون أنت أيضًا بخير. بدايةً، أحب أن أشكرك على مشاركتك لهذه الفكرة الرائعة والملهمة. فكرة إنشاء منظومة زراعية وصناعية ذاتية لكل فندق أو مجموعة فنادق هي بالفعل فكرة مبدعة وتستحق الاهتمام. تأمين الاكتفاء الذاتي من خلال مزارع خاصة وإنتاج محلي سيعزز من جودة المنتجات ويضمن الثقة في مصدرها، مما سيضيف قيمة كبيرة للمنشآت السياحية. ورغم أن الفكرة قد تبدو جيدة ولاكن فهي موجودة بالفعل وتم تنفيذها في معظم فنادق مجموعة جاز المملوكة لتلرافكو والتي تضم العديد من الفنادق ، وان معك أن العديد من الابتكارات الكبيرة بدأت كأفكار طموحة. لذا، أعتقد أنه يمكن استكشاف هذا المجال بشكل أعمق، والعمل على تقييم الجدوى الاقتصادية والتشغيلية لمثل هذا المشروع. مرة أخرى، أشكرك على طرح هذه الفكرة المميزة، وأتطلع إلى مناقشة المزيد من الأفكار الملهمة معك(Admin) (21 Aug 2024 04:52 pm)

Chef Sahar Abdulaziz

With the development of items and the emergence of new types of food, can we, as chefs, control waste? (20 Aug 2024 02:35 pm)

Dear Chef Sahar, As chefs, we hold a significant responsibility in shaping not just the culinary experiences of our guests, but also in ensuring that our practices are sustainable and respectful of the resources we use, with the development of new food items and the emergence of innovative culinary trends, controlling waste has become more crucial than ever. I firmly believe that we can control waste through traditional wisdom and modern techniques, by understanding the full potential of each ingredient, practicing nose-to-tail and root-to-leaf cooking, and utilizing advanced preservation methods, we can minimize waste and make the most of what we have. Furthermore, education and awareness are key, by training our teams to value every part of the ingredients we use and by sharing this ethos with our communities, we can collectively reduce waste and promote sustainability.(Admin) (20 Aug 2024 06:00 pm)

Wilson Paily

Dear Chef, I have observed that some Senior chef work in the kitchen without Chef Cap and also with beard, is it recommendable? (20 Aug 2024 09:51 am)

Thank you for bringing this to my attention. It's essential that all chefs maintain the highest standards of hygiene and professionalism in the kitchen, wearing a chef cap is not just a matter of uniform; it plays a critical role in ensuring food safety by preventing hair from contaminating the dishes, similarly, if a chef has a beard, it should be properly covered with a beard net to maintain hygiene, while I understand that kitchen environments can be demanding, it’s crucial that we adhere to these practices to set a good example and maintain the trust of our customers, I will make sure to address this by with the team to reinforce the importance of these standards. Thank you again for your observation, It's these kinds of insights that help us continually improve.(Admin) (25 Aug 2024 02:55 pm)

Vimal Dhar

Our best wishes . Something good is happening and we support the same . Chef Vimal Dhar President - Royal Rajasthan Chefs Society (19 Aug 2024 09:09 pm)

Thank you Chef Dhar(Admin) (25 Aug 2024 02:55 pm)

Ibrahim Ez,

الفرق بين Tometo soup. Tometo sauce (19 Aug 2024 06:43 pm)

دي شوربه ودي صلصه(Admin) (20 Aug 2024 01:53 pm)

Khalid

We support chef Manjit for his presidency. Before him no representation was given to any arab and now we see arabs in his team. (19 Aug 2024 02:26 pm)

Hi Chef Khalid, Thank you for your comment. We are chefs without borders. The future of world chefs is more transparent because of our vision.(Admin) (19 Aug 2024 02:48 pm)

Pumza - South Africa

Hi Chef, The chef president has always been a white guy for years and if you win would you be able to make a difference and would you be able to recognize us black chefs from the African region? (19 Aug 2024 02:05 pm)

Hi Chef Pumza, "We don't differentiate chefs based on race; we all wear chefs' jackets. However, I understand your concerns. Our new structure has several pillars in place to ensure that all chefs are recognized. We also have more management members focusing on issues such as chef diversity, racism in the kitchen, ethical culinary practices, heritage cuisine, mental health programs, and more related to regional chefs. welfare"(Admin) (19 Aug 2024 02:45 pm)

Prakash Chand

Full support for Chef Manjit (19 Aug 2024 02:05 pm)

Thank you for your wishes Prakash.(Admin) (19 Aug 2024 02:36 pm)

Raj Kumar

Dear Chef Manjit, We are proud of you and you have inspired us and directed us to become who we are. It's great to see you now stepping into the world's challenges. Do you think we can have more regional presidents getting voting rights for India as we are one of the largest populated countries in the world? (19 Aug 2024 01:38 pm)

In our first year in office, one of the agenda items we are carefully considering is not only for India but also for many other large countries in the world. Unfortunately, this is determined solely by the number of chefs representing the country in the Worldchefs organization.(Admin) (19 Aug 2024 02:35 pm)

Chris

Hi Chefs, is there an age limit to become the country's president? (19 Aug 2024 01:33 pm)

Hi Chris, Thank you for your question. Currently we don't have an age limit, as far as that chefs are active and fulfil the requirements and responsibilities they can be the country president.(Admin) (19 Aug 2024 02:29 pm)