Photo BETTY VAZQUEZ COOK AND CHEF FOUNDATIONS AMBASSADOR. The Cook & Chef Institute

BETTY VAZQUEZ COOK AND CHEF FOUNDATIONS AMBASSADOR

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 We have good news! One more year we will have our Mexican ambassador, Betty Vázquez. The most mediatic Chef of the Aztec country, renews her commitment with our foundation to continue spreading our values through all our projects in 2022.
 
Thank you Betty!
Photo We interviewed Slovenias most famous chef: our ambassador, Karim Merdjadi.. The Cook & Chef Institute

We interviewed Slovenias most famous chef: our ambassador, Karim Merdjadi.

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 Where did your passion for cooking come from?

My passion for cooking comes from my childhood. Not so much that I would like to become a chef, but that I really like to eat well.

Did you think this would be your profession in the end?

As a child, I never imagined that I would become a chef. At the time, I wanted to be a police officer on a motorcycle. Maybe I watched too much TV series Chips :)

Can you tell us what dish you should have on your table when cooking for your friends?

When preparing meals for friends, at least one dish must be fried. I have a technique and method of preparation that is a bit special. Otherwise, I’m a big fan of world cuisine. I love Asian and Middle Eastern flavors. Part of me comes from North Africa. I can't do without these dishes. I combine all this love of food together. So I get a mix of styles. Eclectic cuisine.

Tell us the three essential ingredients in your kitchen?

butter, vanilla, spices

If you weren’t a chef, what would you be?

I don't really know. I stepped into cook shoes when I was 14 years old. Later, there was no desire to become a police officer on a motorcycle.

Do you have a hobby?

I really like going to the mountains. There I can relax my thoughts.

Return to the world of gastronomy ... How does it feel to be such a famous person?

Being a celebrity is above all a big responsibility. When you become a celebrity, you are a role model to someone. Especially to young people. Our actions affect young people,and you need to be aware of that

 You have been working with Bergner for several years, what does it mean to you to be a brand ambassador? Are you happy with the experience?

Being an ambassador to Bergner is a great honor and responsibility for me.

Their program of kitchen utensils and technical utensils is at an extremely high level. The range of products itself is very extensive.

The main reason for my many years of cooperation is the quality of Bergner products, and constant investment in development and innovation.

If you had to recommend a product, which one would it be?

A very difficult question. With all these quality products, it is difficult to single out just one. And if I have to, here is the Hi-Tech 3 line - Masterpro

How would you define Bergner products in a few words?

Quality, development, innovation, sustainability.

And finally ... What phrase would you use to motivate your team?

We are on the same boat. If we row together, the sunset will not escape us.

Photo BERGNER SIGNS COLLABORATION AGREEMENT WITH SONRISAS DE BOMBAY FOUNDATION. The Cook & Chef Institute

BERGNER SIGNS COLLABORATION AGREEMENT WITH SONRISAS DE BOMBAY FOUNDATION

The leading European distributor of household products is to collaborate in a project to improve education and child nutrition in the slums of Mumbai.

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Bergner has signed a collaboration agreement with the Sonrisas de Bombay Foundation, an NGO which focuses its efforts on the fight against poverty, on the respect for Human Rights and on equal opportunities within the city of Mumbai (India). Currently, this NGO reaches over 7000 people directly thanks to the commitment of teams of professionals and volunteers.

Through this agreement, Bergner will donate a percentage of the sales of their collections to fund the Balwadis (infant schools) Nº 21, known as Blue, in the Sangharsh Nagar area, and Nº 8, known as Giraffe, in the Marol Pipeline area, both in Mumbai City. The prime objective is to provide schooling for children from 0 to 6 years of age and keep them away from child labour organisations and provide a brighter future for them.

In the photograph, Bergner Europe's CEO, Alberto Forcano, and Jaume Sanllorente, President of the Sonrisas de Bombay Foundation, sign the agreement.

Photo We have a commitment to the Environment and Society. The Cook & Chef Institute

We have a commitment to the Environment and Society

The Cook & Chef Institute Foundation with the BSCI

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In response to our commitment to society, The Cook & Chef Institute Foundation through Bergner  is a member of the BSCI (Business Social Compliance Initiative) which guarantees the application of a specific code of conduct in the relationship with suppliers and a commitment to achieving the common international goal of improving working conditions around the world.
 
The BSCI Code of Conduct seeks to achieve particular social and environmental standards, in accordance with ILO Conventions, the Universal Declaration of Human Rights (United Nations), the United Nations Conventions on children's rights and the elimination of all types of discrimination against women, the UN World Pact and the OECD Directives for Multinational Companies and other relevant internationally recognised agreements.
Photo C&C AND BERGNER DONATE 14 SETS OF KNIVES FOR THE STUDENTS OF THE TAGUA SCHOOL IN PANAMA.. The Cook & Chef Institute

C&C AND BERGNER DONATE 14 SETS OF KNIVES FOR THE STUDENTS OF THE TAGUA SCHOOL IN PANAMA.

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The Cook and Chef Foundation and Bergner are donating 14 sets of knives to the Tagua Institute in Panama so that its students can continue their training using top-quality material, thus making the most of their classes and developing their talent.

Photo COOK & CHEF INSTITUTE FUNDATION AND COMETE TUS MIEDOS WILL WORK TOGETHER. The Cook & Chef Institute

COOK & CHEF INSTITUTE FUNDATION AND COMETE TUS MIEDOS WILL WORK TOGETHER

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“Cómete tus miedos" pillars are:"To raise awareness, inspire and collaborate", it arises to give visibility, investigate and fight every day. Because recovery is possible. "Because you can get to know who you are and why your happiness prevails over everything else."

- Make the world aware of the existence of eating disorders, mental illnesses that are very dangerous and for the acceptance of society and understanding.

- Inspire everyone who is going through it and enforcing that "recovery is possible" and that with work and time it can be overcome.

- Collaborate with all those people, hospitals, associations, foundations, universities, schools, companies ... who are related to the issue and want to contribute to this cause .

 

Photo Betty Vazquez. The Cook & Chef Institute

Betty Vazquez

Interview with Mexican chef Betty Vazquez, Master Chef jury Mexico and Nayarit gastronomy ambassador to the world

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What made you want to become a chef? Crises. Yes, the crisis of wanting to eat well, of knowing that armed with food you can cure, you can heal and you can provide nourishment. Not to forget you can enjoy the creative process and when you donate your work - because that´s what you do - more than money what you earn is the pleasure of seeing the happiness of your diners. And when I say crisis, it´s because I´ve always liked to eat and when I finished my first degree and it wasn´t what I expected, I consoled myself by cooking - without realising I had found my vocation. What is your first memory of a dish that made you dream? My grandmother´s snacks, always imbued with flavours with great history; the tamales - knowing what I would find inside and seeing her surprised face when we hit upon what was in the filing. My grandmother´s cooking was fun, inclusive. She used to let us play around the table in her kitchen, and she chatted about the Mexican countryside and she made us love our country, its history and its gastronomy. Who has influenced you in your cooking style or philosophy? First of all, my grandmother, with her in the kitchen even the dullest of days was phenomenal. The great chefs from my country, the old guard, who remain with us and relevant: Pedro Ortega, Patricia Quintana, Titita Ramírez Degollado; in Spain, having been in Juan Mari Arzak´s kitchens; the cutting edge of the new generations from around the world, their daring to change in a multitude of ways. What inspires you? or Where does your inspiration come from? I love to observe nature, its rhythms, seasons, colours, textures, flavours - the secret to everything is there, our roots and our essence. I look at the sea every day and imagine all the secrets contained within its vastness and dream. From there, crazy ideas arise later to acquire texture. I think my diners are aware of my degree of madness, which is quite something... What is your favourite culinary method or technique? Marinating....

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Photo ACCORDING TO THE SEASON. The Cook & Chef Institute

ACCORDING TO THE SEASON

Bergner signed a collaboration agreement with the School of British cuisine The Season

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The company Bergner, European market leader in the household products and the prestigious Lainston House Hotel belonging to the Exclusive Hotels and Venues group have signed a collaboration agreement to promote learning, research and exchange of knowledge between professionals in the kitchen. Bergner, equip the school kitchen with a selection of its product range and in turn contribute to The Season technological and innovative development of the Austrian company through testing by teachers and chefs and students of their products, and the association The Season between Bergner and it will enrich the training of future chefs and better prepare them to practice. The Season is located within the stunning grounds of 25 hectares of Lainston House, an exclusive hotel near Winchester, Hampshire. Directed by chef Sylvain Gachot, The Season incorporates the latest in equipment and furniture Gaggenau Bulthaup kitchen with equipment Bergner kitchenware. The courses will be taught by prestigious chefs: Matt Gillan (1 Michelin star and 4 AA Rosettes), Michael Wignall (2 Michelin stars and 5 AA Rosettes), Richard Davies (1 Michelin star and 3 AA Rosettes), Olly Rouse (3 rosettes AA) as well as many other guest chefs highly qualified and experienced.