IFCA seeks articles for Souvenir
IFCA welcomes articles from you, our expert Chefs, on the universal business of cooking and eating -- the latest secrets from your kitchens, your new concoctions, trends and ideas.
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IFCA
Click on each link for a list of speakers, presenters and panelists
FERDINAND METZ
Managing Partner
Master Chefs’ Institute
2003 - Present
President
Ferdinand Metz Culinary Innovations
2002 – Present
President Emeritus
The Culinary Institute of America
2001 – Present
President
The Culinary Institute of America
1980 - 2001
Master of Business Administration
University of Pittsburgh
1975
Global Master Chef
World Association of Chefs’ Societies
As member, captain and manager of the U.S. Culinary Olympic teams 1968 – 1988, Ferdinand Metz won over thirty gold medals in international competitions.
As the team manager, he won the Culinary World Cup in 1986 and led Team U.S.A. to three consecutive World Championships at the Culinary Olympics
John Sloane
Chef John a New Zealand National calls Singapore his second home, he has worked for many years in the culinary field and has been part of the culinary scene in Singapore for the past 9 years. He has string of culinary awards, he’s managed the Singaporean National Culinary from 2000 –2004, and he was involved in the successful campaign 2005 for Singapore @ Basel in helping the culinary team win the much talked about IGEHO Trophy. Apart from being a WACS approved judge since 2000, he has been involved in the following and takes a keen interest in the development of young Chefs.
April 2006 – Visiting Distinguished Chef @ Johnson & Wales University Charlotte Campus North Carolina.
Continental Director
Asia, WACS Board
Vice President
Culinary Operations
Chef Martin Kobald
Honorary President SA Chefs Association
Chairman WACS Marketing & Communications Committee
"Nestlé Professional" Corporate Executive Chef
MLK Food & Beverage Consulting c.c.
IFCA is holding its 4th National culinary Congress this year and I’m very honoured to be able to join in the activities and pass on some valuable knowledge in the process.I’d also like to take this opportunity to encourage you to come and learn, network and join in a meeting of great minds at this year’s Congress.
South Carolina Master Barbecue Champion Chef JT Handy
South Carolina Master Barbecue Champion Chef JT Handy is the Pit Master of JT’s BBQ. Chef Handy is a purist in the art of true slow smoked Southern Barbecue. After more than a decade of honing his skills behind the hard wood pits in the South Carolina Low Country, Chef Handy has turned his talents to teaching his southern art of slow smoked foods.
Chef Handy was named the first ever South Carolina Master Barbecue Champion. His award winning competition team, JT’s BBQ, has been awarded Grand Champion of numerous professional competition barbecue contests, where JT’s BBQ was named the undisputed top barbecue team in the State of South Carolina!
Chef Handy is a classically trained chef, graduating from the Culinary Institute of Charleston in South Carolina. Chef Handy is also a certified barbecue judge under several different sanctioning bodies to include the Kansas City Barbecue Society, Memphis Barbecue Network, and charter member of the South Carolina Barbecue Association.
Among his many talents behind the pit, Chef Handy’s Southern Barbecue classes target the beginner to the seasoned veteran and everyone in between. Hundreds of practicing barbecue cooks have elevated their techniques and seen the proven results from Chef Handy’s instruction.
Mougam Pareatumbee
Mougam Pareatumbee is Chef and Managing Director of the Hotel and Training Centre (HCTC) in Mauritius which he founded in 2000. In May 2002, he created the Hotel and Catering Training Centre’s (HCTC) first private culinary centre. He supported the Mauritius Chefs Association team to the Food and Hotel Asia competition in Singapore where they were awarded a bronze medal and a team to South Africa which also won bronze. A keen competitor himself, Mougam is the recipient of many gold, silver and bronze medals for his culinary prowess. He served as Secretary to the Mauritius Chefs Association, and is a well sought after judge at local and international culinary competitions.
Famous for his weekly Television program and continuous appearances in local newspapers and now his daily recipes on the famous national radio. Chef Mougam Pareatumbee has been awarded honorary member of South Africa Chefs Association this year in july 2009. He is also the honaray member of Indian Federation of Culinary Association.
Manav Thadani
Manav Thadani Managing Director, HVS Hospitality Services – India, heads all operations in South Asia. After obtaining Bachelor’s and Master’s degrees from NY University; Manav worked in various hotels in New York for six years gaining operational experience. He then joined HVS and worked in its New York and London offices travelling extensively within North America, Europe and Asia Pacific for work.
Manav started HVS-India office in 1997. Besides Hospitality Consulting & Valuation; it now offers services in Asset Management & Operational Advisory Services, Executive Search, Marketing & Communications, Web Technology Strategies and Ecotel Certification. Under Manav's supervision, HVS has conducted feasibility reports, market studies and hotel valuations for most of the international hospitality groups, owners, investment banks and real estate developers in the South Asian region. HVS-India has also been successfully organizing the Hotel Investment Conference - South Asia (HICSA) since 2005.
Manav has been extensively quoted by print & television media both at home & overseas. HVS-India's annual publications Hotels in India-Trends & Opportunities, FHRAI Indian Hotel Industry Survey and HVI Journal are very well received by hotel industry the world over.
Chef Jacob Sahaya Kumar
The Indian Federation of Culinary Associations (IFCA) has acknowledged the efforts of 35-year old Chef Jacob Sahaya Kumar Aruni, awarding him the Best Young Chef Instructor of the year 2005-2007.
Former President Dr.A.P.J.Abdul Kalam felicitated Chef Jacob for his extensive research on ancient cuisines of South India. He gave him a chance to cook Kongunadu food and serve dignitaries at a week-long farewell dinner at Rashtrapathi Bhavan.
Chef Jacob Sahaya Kumar is "visiting chef" at several leading star hotels and "consultant chef" at some of the finest restaurants in India.
Jacob is currently Director of the Catering Department at the Sankara College of Science and Commerce, Coimbatore. He continues his intensive research on ancient cuisines of Tamilnadu and is the author of several books and articles on the same. He also hosts a series of popular cookery shows on television.
