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.
Discover our international membership of
professional associations, hospitality schools,
and companies around the globe.
Explore Worldchefs By-Laws and Code of Ethics, signed by all Worldchefs Members.
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.
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.
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.”
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.
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.
Congress is held in Berne, Switzerland during the International Culinary Arts Exhibition at Berne (HOSPES).
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.
Congress is held in Vienna, Austria. Germany assumes the presidency.
The 10th Congress is held in Stockholm, Sweden.
Congress is again held during IKA. The responsibility of chefs in modern nutrition was a central item of debate. Switzerland assumes the presidency.
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.
Congress in held in Budapest, Hungary.
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.
Congress is held in Frankfurt. France assumes the presidency.
Congress is held in Paris.
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.
Congress is held in Vienna, Austria.
Congress is held for the first time in the United States, at Disneyworld in Orlando, Florida. Canada assumes the presidency for an additional year.
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.
Worldchefs celebrates its 60th anniversary. Congress is held in Johannesburg, South Africa. Germany assumes the presidency.
Congress is held for the first time in Asia, at the Food & Hotel exhibition in Singapore.
Congress is held at IKA in Frankfurt. The U.S. assumes the presidency.
Congress is held in Stavanger, Norway.
Worldchefs celebrates the 70th anniversary. Congress is held in Melbourne, Australia.
Congress is held in Maastricht, Netherlands. Germany assumes the presidency. Bill Gallagher is made Honorary President.
Congress is held in Dublin, Ireland. The U.S. assumes the presidency.
Congress is held in Auckland, New Zealand.
Worldchefs Train the Trainer program is established.
The 80th anniversary of Worldchefs is celebrated at Congress in Dubai, UAE. Iceland assumes the presidency.
The first Competition Seminars are offered to expand training opportunities in culinary competition judging. World Chefs Without Borders is also established.
Congress is held in Santiago de Chile. The first Worldchefs Magazine is published.
Congress is held in Stavanger, Norway. Worldchefs membership reaches 100 nations. Digital Judging is introduced at the Culinary World Cup.
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.
Feed the Planet launches the Like a Chef culinary employment program in Curitiba, Brazil.
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