The global voice of culinary professionals

The World Association of Chefs’ Societies, Worldchefs in short, is dynamic global network of more than 100 chefs associations, representing culinary professionals at all levels and across all specialties.

Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket
for the betterment of the industry and humanity at large.

Our mission

Worldchefs is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our membership.

 

EDUCATION

Worldchefs supports culinary education with our landmark Recognition of Quality Culinary Education program and the first global culinary certification.

NETWORKING

Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo.

COMPETITION

Worldchefs upholds a list of certified judges, sets global standards for competi- tion rules, and runs the prestigious Global Chefs Challenge.

SUSTAINABILITY

Our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promo- te sustainability across the globe.

OUR MEMBERS

Our members

Discover our international membership of
professional associations, hospitality schools,
and companies around the globe.

Our people

Get introduced to leaders in Worldchefs
community and the industry alike.

Awards and Medals

Explore Worldchefs medal and award recipients, recognizing their commitment to advancing the culinary arts profession.

Rules and Regulations

Explore Worldchefs By-Laws and Code of Ethics, signed by all Worldchefs Members.

Our history

1928
1936
1949
1956
1968
1974
1986
1996
2002
2011
2012
2013
2018
2020
2021
1928
In October 1928, the World Association of Cooks' Societies, now Worldchefs, is founded at the Sorbonne University in Paris. Solidarity, respect, and the preservation of culinary arts outline the mission. Vocational training standards are a founding tenet, with a goal to create an international standard for chefs, allowing for free movement and representation across the globe.
1930
Worldchefs Congress is held in Paris, France. The international job market is of great concern. Delegates share reports from their respective countries on the state of employment and conditions of work.
1936
Congress is held in Nice, France. Efforts to allow for international work exchange is a key point of discussion. The rise of fascism in Europe marks a decline in work permits, making this practically impossible. The following Resolution is passed unanimously: “The World Association of Cooks’ Societies, considering that vocational training must be encouraged at international level, decides to do its utmost with a view to promoting exchanges of qualified kitchen staff (chefs) having undergone regular 3-year apprenticeship and holding the World Association pass.”
1938
Congress, meant to be held in Berlin, is cancelled amid the rising international tension. During World War II, the Association discontinues all activities until 1949.
1949
In May of 1949, Switzerland convenes a reconstitution meeting of the World Association in Geneva. Through great efforts by the Swiss Society of Cooks, the member societies regroup to again commit to global cooperation.
1951
The 5th Congress is held in Frankfurt, Germany, during the first the International Culinary Arts Exhibition (IKA) since the 2nd World War. Several new national societies are welcomed into membership. Switzerland assumes the presidency.
1954
Congress is held in Berne, Switzerland during the International Culinary Arts Exhibition at Berne (HOSPES).
1956
The 7th Worldchefs Congress is held in the autumn of 1956, with international representatives gathering for IKA in Frankfurt. Congress proceedings center around training, education, and employer obligations. They call for equitable salaries, better working conditions, and social security. Secretary W. Salzmann remarks on the future of the profession: “From information given by our affiliated societies, the problems they had to face mainly concern the work and social status of cooks as well as the endeavours made to improve their professional standing. Adequate vocational training remains the major factor for us in this context, with incentives to attract young people and ensure the continued existence of culinary art. If we do our very best to promote training of genuinely qualified chefs, these are justified and entitled to expect the employers not to fail in their duties.” Austria assumes the presidency.
1958
The next Congress is held in Brussels, Belgium, during the World Exhibition. This meeting lifts the society’s commitment to international training standards and the empowerment of young chefs. A resolution passes making it compulsory for apprenticeships to be covered by a contract, ensuring that the work be recognized and duly registered by the national trade and cook's organizations and the relevant authorities. It mandated that apprenticeships be no less than 2.5 years, and that young trainees, after having completed their apprenticeship, received a certificate of qualification to be employed as skilled staff in kitchens around the world.
1960
Congress is held in Vienna, Austria. Germany assumes the presidency.
1962
The 10th Congress is held in Stockholm, Sweden.
1964
Congress is again held during IKA. The responsibility of chefs in modern nutrition was a central item of debate. Switzerland assumes the presidency.
1966
The 12th Congress, the first outside of Europe, is held in Tel Aviv. Hotel catering is a key theme, and delegates from 20 nations and four continents visit Herzlia to tour a government-controlled hotel school. A new statute is added, introducing the award of Honorary Members, a title held by many outstanding culinary educators.
1968
Celebrating the 40th anniversary of Worldchefs, the 14th Congress is held in Geneva, Switzerland. Over one hundred delegates representing 19 nations and 22 affiliated societies are present. In his welcoming address, President Emile Perrin expressed: “Today, as yesterday and tomorrow, this World Association's objective has been and will be to act as a link, a platform, a useful and necessary instrument for the universal community of cooks. Our tasks, as outlined in 1928, are still of topical significance since they call for greater effectiveness, friendly relationships between affiliated societies owing each other aid and protection, representing the general interests of the profession, enhance its standing, promote culinary arts in all their forms, afford members of affiliated societies moral and where necessary material support coordinate international exhibitions, facilitate exchanges and employment opportunities for cooks throughout the world.” Austria assumes the presidency.
1970
Congress in held in Budapest, Hungary.
1972
During the 15th Congress at IKA, a new proposal is adopted to organize qualifying “Master” examinations for chefs, the precursor to Global Hospitality Certification. Germany assumes the presidency.
1974
For the first time, Congress is held across the Atlantic in Banff, Canada. Over 500 chefs attended from 24 countries and four continents. Emile Perrin, former Central President of the Swiss Society of Cooks present at the inaugural 1928 Congress and mainspring of Worldchefs’ resurrection in 1949, is awarded Honorary President.
1976
Congress is held in Frankfurt. France assumes the presidency.
1978
Congress is held in Paris.
1980
Hans J. Bueschkens is elected President of Worldchefs, serving from 1980 - 1988. His primary goals center around providing greater opportunities for young chefs. Congress is held in Rome, Italy. Canada assumes the presidency.
1982
Congress is held in Vienna, Austria.
1984
Congress is held for the first time in the United States, at Disneyworld in Orlando, Florida. Canada assumes the presidency for an additional year.
1985
At an open Board meeting in Havana, Cuba, the Directors make connections between culinary education and training opportunities through international competition. International student competitions are a key point of discussion.
1986
The 22nd Congress is held in Yugoslavia (now Slovenia), where the first international rules for culinary competitions are established with the induction of the first Culinary Competition Committee. The International Certification Committee is also created to standardize examinations and credentials of chefs worldwide.
1988
Worldchefs celebrates its 60th anniversary. Congress is held in Johannesburg, South Africa. Germany assumes the presidency.
1990
Congress is held for the first time in Asia, at the Food & Hotel exhibition in Singapore.
1992
Congress is held at IKA in Frankfurt. The U.S. assumes the presidency.
1994
Congress is held in Stavanger, Norway.
1996
Congress is held in Jerusalem, Israel. South Africa assumes the presidency. Bill Gallagher, a mentor to many and a renowned educator, is elected Worldchefs President.
1998
Worldchefs celebrates the 70th anniversary. Congress is held in Melbourne, Australia.
2000
Congress is held in Maastricht, Netherlands. Germany assumes the presidency. Bill Gallagher is made Honorary President.
2002
The first Young Chefs Forum and inaugural Hans Bueschkens Young Chefs Challenge take place at the Congress in Kyoto, Japan. International Chefs Day is established, an initiative led by Billy Gallagher.
2004
Congress is held in Dublin, Ireland. The U.S. assumes the presidency.
2006
Congress is held in Auckland, New Zealand.
2007
Worldchefs Train the Trainer program is established.
2008
The 80th anniversary of Worldchefs is celebrated at Congress in Dubai, UAE. Iceland assumes the presidency.
2009
The first Competition Seminars are offered to expand training opportunities in culinary competition judging. World Chefs Without Borders is also established.
2010
Congress is held in Santiago de Chile. The first Worldchefs Magazine is published.
2011
Worldchefs Education Committee outlines 12 Standards of Quality Culinary Education and launches the Recognition of Quality Culinary Education program to recognize institutions offering culinary and pastry art programs committed to the highest standards of quality culinary education.
2012
The Feed the Planet initiative is founded by Worldchefs to inspire sustainable food consumption among communities and culinary professional and to support people in need through education. Congress is held in Daejoan, South Korea. Iceland assumes the presidency for a 2nd term.
2013
Worldchefs launches Global Hospitality Certification, the first international benchmark for hospitality professionals to make experience gained on the job visible, measurable, and global.
2014
Congress is held in Stavanger, Norway. Worldchefs membership reaches 100 nations. Digital Judging is introduced at the Culinary World Cup.
2016
Worldchefs creates the Sustainability Education for Culinary Professionals curriculum to teach chefs how to think and act sustainably, to lead positive change for the planet and improved profitably in the kitchen. Congress is held in Thessaloniki, Greece. Saudia Arabia assumes the presidency.
2017
Feed the Planet launches the Like a Chef culinary employment program in Curitiba, Brazil.
2018
Worldchefs Academy officially launches at its 38th Congress in Kuala Lumpur, Malaysia. The online portal and mobile app offers culinary education to aspiring students that may not have the means, mobility or flexibility to attend full-time culinary school.
2020
The 39th Worldchefs Congress & Expo, scheduled to be held in St. Petersburg, Russia, is cancelled due to the COVID-19 pandemic. A history online general meeting is held on the 92nd year of Worldchefs. Sustainability Education for Culinary Professionals is offered online to provide upskilling opportunities to the hospitality community during the COVID-19 pandemic. The curriculum reaches a milestone of over 1,500 people trained and over 50 approved trainers. Worldchefs Academy expands to add Spanish, Portuguese, and Arabic to the course library.
2021
Worldchefs Academy is made available in Italian, with German and Mandarin in development, and reaches a milestone of over 25,000 enrolled students. The Recognition of Quality Culinary Education program celebrates its 10-year anniversary, with 104 Education Partners around the world. Worldchefs Approved Courses launches, providing an online course catalog of training and learning programs by institutions recognized worldwide.
2022
The next Worldchefs Congress & Expo will be held in Abu Dhabi, UAE.

In October 1928, the World Association of Cooks' Societies, now Worldchefs, is founded at the Sorbonne University in Paris. Solidarity, respect, and the preservation of culinary arts outline the mission.

Vocational training standards are a founding tenet, with a goal to create an international standard for chefs, allowing for free movement and representation across the globe.

1930

Congress is held in Nice, France. Efforts to allow for international work exchange is a key point of discussion. The rise of fascism in Europe marks a decline in work permits, making this practically impossible.

The following Resolution is passed unanimously: “The World Association of Cooks’ Societies, considering that vocational training must be encouraged at international level, decides to do its utmost with a view to promoting exchanges of qualified kitchen staff (chefs) having undergone regular 3-year apprenticeship and holding the World Association pass.”

1938
In May of 1949, Switzerland convenes a reconstitution meeting of the World Association in Geneva. Through great efforts by the Swiss Society of Cooks, the member societies regroup to again commit to global cooperation.
1951
1954
The 7th Worldchefs Congress is held in the autumn of 1956, with international representatives gathering for IKA in Frankfurt. Congress proceedings center around training, education, and employer obligations. They call for equitable salaries, better working conditions, and social security. Secretary W. Salzmann remarks on the future of the profession: “From information given by our affiliated societies, the problems they had to face mainly concern the work and social status of cooks as well as the endeavours made to improve their professional standing. Adequate vocational training remains the major factor for us in this context, with incentives to attract young people and ensure the continued existence of culinary art. If we do our very best to promote training of genuinely qualified chefs, these are justified and entitled to expect the employers not to fail in their duties.” Austria assumes the presidency.
1958
1960
1962
1964
1966
Celebrating the 40th anniversary of Worldchefs, the 14th Congress is held in Geneva, Switzerland. Over one hundred delegates representing 19 nations and 22 affiliated societies are present. In his welcoming address, President Emile Perrin expressed: “Today, as yesterday and tomorrow, this World Association's objective has been and will be to act as a link, a platform, a useful and necessary instrument for the universal community of cooks. Our tasks, as outlined in 1928, are still of topical significance since they call for greater effectiveness, friendly relationships between affiliated societies owing each other aid and protection, representing the general interests of the profession, enhance its standing, promote culinary arts in all their forms, afford members of affiliated societies moral and where necessary material support coordinate international exhibitions, facilitate exchanges and employment opportunities for cooks throughout the world.” Austria assumes the presidency.
1970
1972
For the first time, Congress is held across the Atlantic in Banff, Canada. Over 500 chefs attended from 24 countries and four continents. Emile Perrin, former Central President of the Swiss Society of Cooks present at the inaugural 1928 Congress and mainspring of Worldchefs’ resurrection in 1949, is awarded Honorary President.
1976
1978
1980
1982
1984
1985
The 22nd Congress is held in Yugoslavia (now Slovenia), where the first international rules for culinary competitions are established with the induction of the first Culinary Competition Committee. The International Certification Committee is also created to standardize examinations and credentials of chefs worldwide.
1988
1990
1992
1994
Congress is held in Jerusalem, Israel. South Africa assumes the presidency. Bill Gallagher, a mentor to many and a renowned educator, is elected Worldchefs President.
1998
2000
The first Young Chefs Forum and inaugural Hans Bueschkens Young Chefs Challenge take place at the Congress in Kyoto, Japan. International Chefs Day is established, an initiative led by Billy Gallagher.
2004
2006
2007
2008
2009
2010
Worldchefs Education Committee outlines 12 Standards of Quality Culinary Education and launches the Recognition of Quality Culinary Education program to recognize institutions offering culinary and pastry art programs committed to the highest standards of quality culinary education.
The Feed the Planet initiative is founded by Worldchefs to inspire sustainable food consumption among communities and culinary professional and to support people in need through education. Congress is held in Daejoan, South Korea. Iceland assumes the presidency for a 2nd term.
Worldchefs launches Global Hospitality Certification, the first international benchmark for hospitality professionals to make experience gained on the job visible, measurable, and global.
2014
2016
2017
Worldchefs Academy officially launches at its 38th Congress in Kuala Lumpur, Malaysia. The online portal and mobile app offers culinary education to aspiring students that may not have the means, mobility or flexibility to attend full-time culinary school.
The 39th Worldchefs Congress & Expo, scheduled to be held in St. Petersburg, Russia, is cancelled due to the COVID-19 pandemic. A history online general meeting is held on the 92nd year of Worldchefs. Sustainability Education for Culinary Professionals is offered online to provide upskilling opportunities to the hospitality community during the COVID-19 pandemic. The curriculum reaches a milestone of over 1,500 people trained and over 50 approved trainers. Worldchefs Academy expands to add Spanish, Portuguese, and Arabic to the course library.
Worldchefs Academy is made available in Italian, with German and Mandarin in development, and reaches a milestone of over 25,000 enrolled students. The Recognition of Quality Culinary Education program celebrates its 10-year anniversary, with 104 Education Partners around the world. Worldchefs Approved Courses launches, providing an online course catalog of training and learning programs by institutions recognized worldwide.
2022

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CONTACT US

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+33 (0) 1 80 06 58 30

CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

+33 (0) 1 80 06 58 30

CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

+33 (0) 1 80 06 58 30

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