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WGS Members
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alexander worthington
Mr
alexander worthington

…I am a sailing yacht skipper living in Mallorca and have travelled most of the world. My love of food and cooking developed when sspending much time at sea and using local produce from the many regional markets I have visited in places such as Mexico, Chile, Peru, Egypt, Indonesia, Vanautu, Fiji, Australia, New Zealand. The only professional experience I have is catering fo charter guests on various yachts. I particularly enjoy foraging for seasonal foods and here in Mallorca I am lucky to have a plethora of foods to choose from: grapes, oranges, lemons, figs, numerous natual herbs, pork, lamb and of course fantastic fish. I enjoy cooking outside and often load up my car with my mobile kitchen and head for the mountains or coast and appreciate cooking in beautiful environments (without tourists!)
Good food is in the quality of the ingredients and if you can pick it from a tree or catch from the sea so much the better.
Fortunately my life has allowed me to eat in many diverse, quality, restaurants whether they have been in downtown Manhattan or on the beaches of Thailand it has always fascinated me how the same ingredients can be made to taste so differently.
I hope this says something.
Alex

Carol Wright
Carol Wright
Bookkeeper

…I love food and the food business. When someone gets obsessed as a foodie, there is no going back to mainstream prepared foods. Even as a bookkkeeper, I have spent the last 9 years in restaurants. I used to personal chef, but man does that get hard as a 50 year old girl when you have no help.

Please accept my application. I don't post unless I have something to say. I basically want to join so I can learn. And, there is always something more to learn.

Thanks,

Carol

Joseph Yammine
Mr
Joseph Yammine
Executive Chef at The Diplomatic Club, Doha

Born in Beit Chabeb ,Lebanon ,in October 1970, married with 2 kids. As a teenager studied Culinary Arts at "Ecole Hoteliere" and continued study for Hotel Management at the "Technical Hotel Institute", Beirut and graduated in 1994.
Start working at "Sofil Catering" and then move to Moevenpick Hotel and Resort, Beirut as Banquet Chef and promoted to Executive Sous Chef meanwhile teaching" Culinary Arts" in Institute de Gestion et Enterprises (IGE) faculty, part of USJ.
Took the position of Executive Chef at The Diplomatic Club, Doha, Qatar in 2008 till present, work with a group of chefs to create Qatar Culinary Professionals (a part of WACS) a non-profit organization aiming to enhance the Chef community.

Awards:

1. Executive Chef of The Diplomatic Club
2. Co-founder and Vice President of Qatar Culinary Professionals
3. Ambassador for World Chefs Without Borders
4. Active member at "l'academie Nationale de Cuisine"

marta Yanci
Mrs
marta Yanci
Owner

Originally a lawyer, I changed careers 7 years ago to become a chef. I am selftaught but driven by passion and instinct.
I started my career as a private chef and word of mouth helped me rapidly grow in Dubai. Within 2 years I had created MArta's Kitchen, Dubai's prefered boutique catering company.
I also launched a small lunch-only restuarant 2 years ago. the menu changes daily and the chefs serve and explain the dishes. The restaurant received an award as "Best Hidden Gem" only months from opening.

I cook what I want, what I like and I believe others will enjoy too. And I believe one can serve an amazing meal using common seasonal produce.

serkan YARDIMCI
Mr
serkan YARDIMCI
executıve chef

When i was 6 years old my mother was ill and i have cooked for her as she always does for me.After i cooked i could see her happinies and i figure out this is most important art in the world.Because our jop includes love and emotionals.I chose this profession because i think this is the most sacred profession of the world.And also there is no politics,racisim,religion,denomination and language in our profession.That has just only love and the sanctity of love.

A clean kitchen,complete equipment and all aliments which are fresh on the seasons really drive me enthusiast.Especillay after the very big feasts that i make for the quests when i get the appreciations from the people , that improves my enthusiasm for my profession.While i profess my art i use all of my insturamants and i create my art.

Glenn Yates
Mr
Glenn Yates
Chef/ owner RG Catering

I have always loved food and food sciences. I have a degree in the natural sciences. I was always in the Health and Safety Consulting world. Yet, a divorce allowed me to explore opportunities for a career change. The Culinary world was a perfect fit- family and friends agreed. Thus I recieved my Culinary management diploma and was an Intern at the Hilton in Barbados. I am now looking for other world wide opportunities. I love to explore new taste experiences and and apply science to find new and exciting food preparations and pairings. …

Patrick Yeh
Patrick Yeh

I am a retired businesscan and a writer. I don't believe in prices and decorations. Good food can be found even in a hole-in-the-wall kind of place. I've been to some starred restaurants. Some well-deserved, some over-rated. I'd like to exchange experience with everyone here. Thank you.

Patrick Yeh

Kevin Yeow
Mr
Kevin Yeow
CEO Wine Caviar LLP

Live Life to the Fullest!!!