Showing posts from November 28, 2017
Creating clean and efficient cookstoves. The Global Alliance for Clean Cookstoves is an innovative public-private partnership led by the United Nations Foundation to save lives, improve livelihoods, empower women, and combat climate change by creating a thriving global market for clean and efficient household cooking solutions. With his work at World Central Kitchen and his advocacy for fighting hunger, Jose serves as Culinary Ambassador to the GACC, helping to raise awareness of the death, sickness and injury caused by toxic smoke from cooking stoves in developing countries. Jose recently launched the Alliance Chef Corps with renowned chefs Chefs Susan Kamau of Kenya, Sanjeev Kapoor of India and Luu Meng of Cambodia. Learn more about the Global Alliance for Clean Cookstoves here .  Source:

Cambodia Rice Federation Participated SIAL First Time

Cambodia Rice Federation Participated SIAL First Time Cambodia Rice Federation with 14 Members companies such Loran, Khmer Food, QC, ToT, Boost Riche, Lim Kheang Hout, City Rice, Indochina Rice Miller, International Rice Trading, Lor Eak Heng Sek Meas, White Gold, Signature of Asia, Amru, Mekong Oryza, attend the 50th - World No 1, Food Exhibition called Salon International de l'alimentation -SAIL held in Paris from 19 to 23 October 2014. It is a first time for Cambodian rice exporters as well as Cambodia to attend this world event within the last 50 years. There are 6300 booths from 105 countries and around 150,000 high profile and professional visitors attended this event. Cambodian booth has honour to welcome H.E Senoir Minister Sun Chan Thol, Ministry of Commerce and H.E Nuoth Narang, Ambassador of Cambodia in France and for other 6 countries in EU to visit the booth. During the visiting H.E Sun Chanthol, Mr Sok Puthyvuth, president of Cambodia Rice Federation toget

Cambodia Needs 200,000 More Tourism Workers

Cambodia Needs 200,000 More Tourism Workers A Ministry of Tourism official announced yesterday that the country would need an additional 200,000 trained tourism professionals if it was to fulfill its target of receiving 7 million international tourists a year by 2020. Try Chhiv, deputy director-general of the Ministry of Tourism, said the assessment of the industry’s needs was announced at a workshop held at the headquarters for the National Olympic Committee of Cambodia. “In order to respond to the projections of 7 million international tourists in 2020, the ministry believes that the sector needs 200,000 more professionals,” he said. “Currently, we still have a shortage of skilled labour and resources related to tourism.” Presently there are 620,000 Cambodians working in the tourism sector who facilitated the 4.8 million international arrivals last year, according to Chhiv. “If we had between 800,000 to 1 million Cambodians trained in hospitality, we would be a


H.E. SOK PUTHYVUTH LAUNCHES AGRILIVESTOCK & AGRIFOOD CAMBODIA 2017                                              AGRILIVESTOCK CAMBODIA and AGRIFOOD CAMBODIA 2017 were officially launched on 9 May 2017 by H.E. Sok Puthyvuth, President of the Cambodia Rice Federation at the HIMAWARI Hotel in Cambodia. The exhibitions will be the country’s Biggest Agriculture & Food Event set to take place at the Diamond Island Exhibition Centre from 10-12 November 2017. The expo will be in conjunction with the 6th Cambodia Rice Forum 2017, which will examine key issues including improving rice quality and productivity, and the Cambodia Ethnic Culinary Competition 2017, which aims to promote Khmer Cuisine and the use of Cambodian-produced food.               AGRILIVESTOCK CAMBODIA’17 revolves around the growth of the grain and feed production, aquaculture and animal husbandry, and processing industry, while AGRIFOOD CAMBODIA’17 will highlight a range of agriculture supplies and equipme

Asia's Top 10 Most-Admired Chefs

Asia's Top 10 Most-Admired Chefs What goes behind the kitchen is often an intrigue to many. The simple act of sourcing the right ingredients and making them into a delicious meal is an art that requires many years of dedication and practice. In this issue, Top 10 of Asia takes a look at Asia's top 10 most-admired chefs who are whetting the appetites of foodies far and wide with their ingenious cooking styles. Andre Chiang A blend of dynamic passion and modest charm, Andre's magnetism is as irresistible as his cuisine. This Taiwanese-born chef has a philosophy of using only the freshest of seasonal produce. Andre's career spans numerous highly successful roles in various Michelin-starred establishments with some of the world's top French restaurants including the masters of "Nouvelle Cuisine" - Pierre Gagnaire ***, L'Atelier de Joel Robuchon**, and L'Astrance*** in Paris; La Maison Troisgros*** in Roanne and Le Jardi

Real Khmer? Cambodian fine dining in Phnom Penh

Real Khmer? Cambodian fine dining in Phnom Penh “I hope I’m not going to wake up to that tomorrow morning”, Austin mentioned as I took the above photo. Good morning, Austin. I spent last weekend with Austin from RealThai while he crafts a piece for a Thai newspaper about Phnom Penh as a weekend destination, and takes photos in a manner much more professional than mine. He was keen on me showing him some of the less fluffy edges of Cambodian food (see pig parts, above, from Psar Orussei) that we could use for our own purposes. It is always a pleasure to travel about Phnom Penh with a fresh set of eyes and compare notes on respective adopted nations’ cuisines. Austin has an encyclopedic knowledge of Thai food, whereas my knowledge of Khmer cuisine is much more like an 1880’s Children’s Primer: One part shipping tables; one part unverifiable observation; three parts Tales of Interest in Foreign Lands. When Austin invited me along to provide local insights into