Author: Anand

Wales Wins Bid to Host Worldchefs Congress & Expo 2026

Post author By Anand
Post date December 31, 2022

The Culinary Association of Wales Wins Bid to Host Worldchefs Congress & Expo 2026

The highly anticipated international event will welcome professional chefs from over 100 countries

Paris, December 31, 2022 – Worldchefs is proud to announce that the Culinary Association of Wales will host WorldChefs Congress & Expo 2026.

Voting was held from 27 to 30 December 2022. Rimini, Italy, hosted by Italian Chefs Federation (FIC) received 24 votes (46.15%). Newport, Wales, hosted by the Culinary Association of Wales, received 28 votes (53.85%). The Culinary Association of Wales wins with 53.85% of the vote. Full voting results can be seen here.

Since 1928, Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to network and expand their professional bonds. The biennial international gathering has been organized in 39 cities around the world throughout its illustrious 92-year history.

A hallmark event for the hospitality industry, professional chefs from across the five continents network and expand their professional bonds at Worldchefs Congress & Expo. The unique program delivers presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competition, an international trade exhibition.

To see Wales’ Congress 2026 Full Bid, view it HERE.

To see Wales’ Congress 2026 Summary Bid, view it HERE.

For more from Wales, visit https://www.culinaryassociation.wales/worldchefscongressexpo26/.

For more on Worldchefs Congress & Expo, visit https://www.worldchefscongress.org/.

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, 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.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

International Chefs Day

Growing a Healthy Future: Celebrating International Chefs Day 2022

Post author By Anand
Post date November 24, 2022

A message from Vanessa Marquis, CEC AAC, Chairman of Worldchefs International Chefs Day Committee

With a brighter future ahead of us, many chefs went out and shared some time with children this year for International Chefs Day. Chef Dr. Bill Gallagher’s vision for this day was a success. I want to thank everyone who took a moment to share his vision with students and children in your community in October.

With the support of Chef Emmanuel Lorieux and Nestlé Professional, the theme ‘Growing a Healthy Future’ was a continued effort to teach children about sustainability and eating plant-based forward ingredients. It was so amazing to finally see the smiles on the faces of everyone at the events this year.

International Chefs Day is simply about spending time with children by cooking, gardening, and teaching them about healthy eating habits. I am proud of my fellow members of Worldchefs for getting out there and doing so. I want to thank all the chefs and young chefs who participated in the events. Thank you, Worldchefs President Thomas Gugler, the International Chefs Day Committee, and the Worldchefs head office for your continued support of this campaign. I look forward to seeing all your pictures and videos of International Chefs Day in October 2023!

Warm culinary regards,

Vanessa Marquis, CEC AAC
Chairman, International Chefs Day Committee
“Worldchefs, Preparing Children for a Healthy Life”

Photos from Around the Globe

cooking demo
demonstration
cooking with kids

Words from Chefs

Chef Ann Brown of Scotland

What does International Chefs Day mean to you?

International Chefs Day personally means an opportunity to take forward Bill Gallagher’s innovative message regarding children and the life-lasting benefits of a healthy diet. Following this concept into adulthood can only be a good thing and I feel proud to be part of an ever-growing worthwhile event and which to me is also extremely rewarding.

Children laughing and having good fun cooking healthy dishes while in the company of others they may not have met before is another aspect of International Chefs Day which I feel is a real positive.

International Chefs Day gives chefs the platform to encourage the younger generation to become aware and have knowledge of the choices they make with regard to what they eat and why.

What was the best part of your event and why?

Perhaps the most enjoyable thing for me was when the children while standing in the middle of the vegetable garden were informed that the plants they were looking at were alive. The expressions on their faces really were something to behold. Most of them were looking at something they had previously only seen on a supermarket shelf or in a freezer bag.

Storing the vegetables gathered from the garden and then using them as the ingredients for what they created in the kitchen was something the children could connect and identify with.

Another aspect that I feel has real relevance is the supportive attitude of the parents who always seem appreciative of the learning process concerning the children not forgetting the fun aspects of

Chef Mathew Shropshall of England

What does International Chefs Day mean to you?

The day highlights people’s love for food, the hospitality industry, and bringing everyone together. Worldchefs have developed a truly inspiring platform for everyone around the world to come together for a good cause! It continues to be a real honor to be involved and I wish International Chefs Day a long and successful future!!

What was the best part of your event and why?

In England, we enjoyed developing a YouTube video for the rest of the world to watch. Following COVID-19 and all the mental health issues that young people face, bringing some fun and cooking exciting dishes really made the day!

And now what you have all been waiting for…
just look at our final counts for 2022!

Children Reached: 95,601 Chef Participation: 3,788

Thanks to everyone who helped in making this year another success!

international chefs day
20 october 2022
healthier kids
growing a healthy future

Meet the Competitors: Global Chefs Challenge at Worldchefs Congress & Expo 2022

Post author By Anand
Post date May 16, 2022

Representing their respective countries and culinary teams, the world’s most promising chefs will experience four days of intense competition at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022 in Abu Dhabi, 30 May to 2 June.

Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?

Chef Simo Oskari Pietarinen

Country: Finland
Position: Head Chef at Restaurant W30

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

After two hard years, to finally meet chefs from around the globe to network and mingle.

What advice would you give to fellow chefs who want to compete in international competitions?

Remember your training and be yourself. Trust your assistant.

What is your favorite recipe to prepare?

My favorite recipe to prep is a good chocolate tart with vanilla ice cream.

Chef Balázs Adamek

Country: Hungary
Position: Chef at Restaurant Diófa

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

Being a maximalist in my work, I expect the best results from myself, the competition.

What advice would you give to fellow chefs who want to compete in international competitions?

If you want to compete in an international competition, I recommend that you compare your skills in as many competitions as possible. Learn, improve yourself and trust yourself to be able to do it.

What is your favorite recipe to prepare?

I don’t really have a preference among the plates to prepare. I love all of them, just a bit more the meats.

What does competing in the Global Chefs Challenge mean to you?

It is a great honor for me to have this opportunity to participate, to represent my country and my profession in such a monumental event and top prestige competition. I have already participated in several international competitions, but the GCC is always the greatest challenge of my life.

Chef Alan Fitzmaurice

Country: Ireland
Position: Executive Chef at The Glasshouse Hotel

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I’m really looking forward to the meeting and the comradeship between Chef and competitors.

What advice would you give to fellow chefs who want to compete in international competitions?

Practice, Practice & Practice.

What is your favorite recipe to prepare?

More and more its simple recipes, with good ingredients cooked with family or friends.

Favorite quote?

“If you don’t give up, you can never be defeated.” – Rob Heffernan, Irish race walking Olympian.

Chef Marco Tomasi

Country: Italy
Position: Head Chef at Cucina Tomasi

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I expect a lot of emotion and determination, with the hope of bringing home a great result.

What advice would you give to fellow chefs who want to compete in international competitions?

Try to dream and chase your dreams. Sacrifice and hard work always pay off.

What is your favorite recipe to prepare?

All those dishes linked to traditions and family, as well as rich in taste; full of love, memories and emotions.

What is your source of inspiration?

My source of inspiration is my grandfather Alberto Tomasi. He is 82 years old and he is a carving chef. Even today he continues to challenge himself, because in life you never stop learning.

Don’t miss all the action at Worldchefs Congress & Expo 2022. With the backdrop of this historic reunion event, the Global Chefs Challenge Finals brings the world’s top chefs and emerging culinary talent to test their skills on a global stage.

Learn more about the program and keynote speakers at www.worldchefscongress.org/speaker.

Industry Trends Company / Partner Congress News

Meet the Competitors: Global Chefs Challenge at Worldchefs Congress & Expo 2022

Post author By Anand
Post date May 4, 2022

Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?

Chef Matthew Lee

Country: Australia
Position: Chef at Restaurant Dan Arnold

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I believe the Worldchefs Congress and Global Chefs Challenge offer incredible value to chefs like myself, the opportunity to compete and represent Australia alongside leaders in the hospitality industry, a career-changing experience.

What advice would you give to fellow chefs who want to compete in international competitions?

I would encourage chefs to be involved in local and international competitions to gain experience, knowledge, and confidence within the unique environment.

What is your favorite recipe to prepare?

My favorite recipe is cooking paella on the firepit with the amazing local seafood Queensland has to offer.

Can you share an inspiring quote?

“The harder you work, the luckier you get.” — My grandfather, Kevin Kable.

Chef Sam Van Houcke

Country: Belgium
Position: Chef and Co-Owner of Restaurant Maste and Mastel Bakery

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

Competing in an international culinary competition is a challenge. I love the thrill of the sprint in comparison with the marathon that Chefs do every day again in their restaurants. Being part of an international community is also a unique experience.

What advice would you give to fellow chefs who want to compete in international competitions?

Go for it, give it your 100%, know that competing asks a lot of you (and your team) but one day your efforts will be rewarded, so don’t give up.

What is your favorite recipe to prepare?

Can’t choose. It goes from traditional pasta to creating new dishes.

Can you share an inspiring quote?

“A smooth sea never made a skillful sailor.”

Chef Jan Horký

Country: Czech Republic
Position: Executive Chef at Hotel Nautilus

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I look forward to seeing the colleagues we meet at world competitions. Of course, I’m looking forward to showing what we’ve trained.

What advice would you give to fellow chefs who want to compete in international competitions?

Don’t underestimate practicing all the steps of food preparation. I’ve been competing for over 20 years. In that time, I know that without proper training it is impossible to think of a good result.

What is your favorite recipe to prepare?

I like working with fish, so any fine fish dish.

Can you share a fun fact about your career?

In 2018, I prepared a meal for President Obama and twelve other Presidents at the U.S. Embassy, selected from my menu at Golden Prague. I have also made dinner for the Spanish princess.

Learn more about the program and keynote speakers at www.worldchefscongress.org/speaker.

News Industry Trends Company / Partner Congress

Meet Nicolas Decloedt: Worldchefs Congress & Expo 2022

Post author By Anand
Post date March 31, 2022

Nicolas Decloedt is bringing plant-based cuisine to new heights. Awarded a Michelin Green Star in 2021 and voted Best Vegetable Chef of 2019 by the renowned culinary guide Gault & Millau, his restaurant humus x hortense was voted the world’s Best Vegan Restaurant, ranks 9 of the Top 100 Best Vegetables Restaurants worldwide by We’re Smart World, and was awarded with 3 toques by Good Food (Brussels), the highest achievement for a sustainable restaurant.

At Worldchefs Congress 2022, he’s bringing a love for nature to the table, showing how vegetable and plant varieties can offer a wealth of inspiration.

Tell us a bit about your cooking demo, Evolution in the Future of Gastronomy: We’re Smart Green Guide:

We will reveal how we work with vegetables and how we bring them to another level.

Why should chefs attend Worldchefs Congress 2022?

To broaden their horizon.

What advice do you have for young chefs today?

Be curious. No prejudices.

Any final words of wisdom?

“If it is worth the going, it is worth the ride.” – Tom Waits

Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.

Learn more about Chris and our other keynote speakers at www.worldchefscongress.org/speaker.

Press Releases

Worldchefs Welcomes Detroit Institute of Gastronomy as Education Partner

Post author By Anand
Post date March 30, 2022

Worldchefs Welcomes the Detroit Institute of Gastronomy as Education Partner

A leader in culinary apprentice programs, the Detroit Institute of Gastronomy has joined Worldchefs as an Education Partner.
The Institute has been accepted as a Recognized School and is a part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
With a comprehensive hands-on approach, the Detroit Institute of Gastronomy couples online learning with on-the-job experience, offering a network of approved placements with industry partners to support and empower student achievements in knowledge, skills, and abilities.

Paris, 30 of March 2022 – The Detroit Institute of Gastronomy (DIG) has joined Worldchefs as an Education Partner. The partnership unites the Michigan-based and U.S. Department of Labor Registered Apprentice Program with an international network of hospitality educators leading the future of culinary education and training.

Accepted as a Worldchefs Recognized School, the Detroit Institute of Gastronomy fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.

The Detroit Institute of Gastronomy culinary arts program is a comprehensive hands-on program designed to expand the student’s understanding of cooking and gastronomy through apprenticeship. With industry partners, the Institute leads the way in preparing students by supporting and empowering their achievement of knowledge, skills, and abilities.

Coupling online education with real-world experience, DIG creates opportunities in the industry with quality on-the-job learning. The “learn while you earn” motto and model provides students with career-building support for experienced mentors and approved job placement to teach culinary skills.

Building productive culinary careers with a competitive edge, the Institute’s results are realized in students and alumni who contribute to their community, continue lifelong learning and become global citizens.

Students can also earn up to seven globally recognized certifications and credentials through the program, giving alumni a competitive edge in the workplace and building a progressive path for continuing education and career growth.

“Worldchefs is proud to welcome the Detroit Institute of Gastronomy as an Education Partner. DIG’s commitment to accessible, student-centered, and globally minded culinary education complements Worldchefs’ vision to strengthen opportunities and provide industry-recognized skills,” says John Clancy, Worldchefs Education Director. “DIG and all Worldchefs Education Partners play a crucial role in fostering industry leaders.”

To learn more about the Detroit Institute of Gastronomy, visit www.detroitgastronomy.org.

To learn more about Worldchefs Education Partners, visit worldchefs.org/education-partner.

-end-

ABOUT WORLDCHEFS

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
[email protected]

Certification

Alshaya Group Provides First Batch of Global Hospitality Certification, Recognizing Skills in MENA

Post author By Anand
Post date March 21, 2022

Alshaya Group Provides First Batch of Global Hospitality Certification, Recognizing Skills in MENA

Alshaya Group has issued their first batch of Global Hospitality Certification, recognizing the skills of 154 chefs with quality-assured digital credentials.
Alshaya Group, one of the world’s leading brand franchise operators with an award-winning portfolio including The Cheesecake Factory and P.F. Chang’s, is the first in MENA to offer Global Hospitality Certification to help develop the careers of its employees.
The event marks a major step forward in recognizing skills in the industry and progressing talent with industry-assured recognition and Worldchefs’ global quality mark.

Paris, 21 of March 2022 – Alshaya Group, one of the world’s leading brand franchise operators, has issued the first batch of Alshaya Global Hospitality Certification (AGHC), a unique international culinary certification to help develop the careers of its professional culinary employees.

Developed for Alshaya and endorsed by City & Guilds and Worldchefs, AGHC is the first of its kind in the region. The customized certification programme provides employees in Alshaya hospitality division with professional recognition for their skills and achievements, benchmarked to international standards.

The first group of 154 Alshaya chefs have received their AGHC certifications and were issued digital badges that represent their Certification achievements, allowing earners to showcase their skills. AGHC will make it possible for Alshaya employees to get recognized for the skills and experience they have developed and will help them stand out from the crowd as their career develops.

“Too often chefs do not get truly recognized for what they do or what they have accomplished with their culinary experience,” says Bill Zito, Head of Culinary Operations at Alshaya Group. “Partnering with Worldchefs allows us to truly certify and recognize chefs for what they have done, and gives them something to be proud of. It’s been a great journey and we are very happy to offer this unique experience and see so many talented Chefs get certified.”

AGHC is fully funded by Alshaya for its employees as part of Alshaya’s ongoing investment in its people and provides a fully portable, practical, and professional qualification. Certification is broken down into five levels, depending on the employee’s expertise and level of responsibility. No exams or study time is needed, with certification based solely on experience and level of responsibility and assessed by an independent panel. Certification is made in the form of a customized digital badge, which provides a portable secure method to showcase achievements.

*Certified Chef de Partie Christopher Subho Gomes*

“I felt very happy when I came to know that I am now a certified Chef de Partie through the Worldchefs Global Certification made possible by Alshaya. It has given me the motivation and enthusiasm to develop my career within Princi and Alshaya, and to further my culinary journey,” shares Certified Chef de Partie Christopher Subho Gomes.

With a wide portfolio of award-winning restaurants including The Cheesecake Factory, P.F. Chang’s, Texas RoadHouse, Asha’s, Dean & Deluca, Bouchon Bakery and Princi, Alshaya Group has a strong hospitality footprint in the MENA region. AGHC represents a major step forward in recognizing skills in the industry, and progressing talent with industry-assured recognition and Worldchefs’ global quality mark.

– END –

ABOUT ALSHAYA GROUP

Alshaya Group is a dynamic family-owned enterprise which was first established in Kuwait in 1890. With a consistent record of growth and innovation, Alshaya Group is one of the world’s leading brand franchise operators, offering customers an unparalleled choice of well-loved international brands, including: Starbucks, H&M, Mothercare, Debenhams, American Eagle Outfitters, P.F. Chang’s, The Cheesecake Factory, The Body Shop, M.A.C, Victoria’s Secret, Boots, Pottery Barn and KidZania.

Alshaya Group’s portfolio extends across MENA, Russia, Turkey, and Europe, with thousands of stores, cafes, restaurants and leisure destinations, as well as a scale online and digital business. 

Operating in multiple sectors including Fashion, Food, Health & Beauty, Pharmacy, Home Furnishings and Leisure & Entertainment, Alshaya Group colleagues are united by a commitment to delivering great customer service and brand experiences.

Fresh, modern, and relevant, Alshaya’s constantly evolving retail portfolio reflects the choices and lifestyle of its customers. From flagship stores and restaurants in prestige malls, to local coffee shops, drive-thru’s and online, Alshaya Group brings customers the brands they love in the places they want to be. 

ABOUT WORLDCHEFS

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Blog

Hospitality Graduates in High Demand Outside of Traditional Roles

Post author By Anand
Post date March 18, 2022

Service management is the new buzzword on the business scene, and is destined to become one of the most sought after skill sets across business sectors, says an education expert.

Corporate sector companies are increasingly appointing Hospitality Management graduates to senior positions outside of their traditional roles, particularly due to their ability to interface effectively with the public and handle diverse crises, an education expert says.

“In the wake of the pandemic and lockdown measures, the hospitality and service management industry has grown and evolved tremendously, and to paraphrase the famous saying – reports of its demise have been greatly exaggerated,” says Candice Adams, Academic Development Manager at The IIE School of Hospitality and Service Management, a brand of ADvTECH, Africa’s largest private education provider.

Adams says that in recent years, the definition of hospitality evolved beyond the traditional one of receiving and welcoming guests and visitors and provisioning services in traditional hospitality environments such as hotels and restaurants.

“Customer-centricity has evolved, building a whole new perception of what it means to live and work in the ‘hospitality industry’,” she says.

“Due to an increase in expectations regarding what constitutes good customer service on the part of the general public, a wide range of companies look for those leaders who have a track record of being able to fulfil the needs and demands of their customers, and a hospitality management background is emerging as just the qualification that encapsulates the diverse range of skills required to do so.”

*Candice Adams, Academic Development Manager at The IIE School of Hospitality and Service Management*

Adams says that this broadening of the understanding on the part of employers, of the skillset held by Hospitality Management graduates, is translating into opening an abundance of career opportunities for graduates.

“Service management is the new buzzword on the business scene, and is destined to become one of the most sought after skill sets across business sectors as businesses adapt their strategies to differentiate themselves from their local and international competitors following the pandemic and the massive acceleration in globalisation that has resulted.”

New job titles and roles are being created in businesses – focusing on guiding, supervising, curating or managing the customer journey – such as customer success consultants / managers, customer experience consultants, customer relationship managers, client services representatives, service managers, customer value representatives, and client innovations representatives/ managers to name but a few.

“Additionally, in the traditional hospitality industry, we are seeing that change is happening faster than ever before. The travel industry is one of the largest and most influential on earth, and is starting to pick up again globally, not just locally. While we may not be at the point of beds that make themselves or self-cleaning bathrooms, technology and innovation are bringing new and exciting changes for hoteliers and guests.

“In addition to forward-thinking hotel tech, we’re seeing changes to the workforce and work culture, shifting guest preferences, and an increased focus on eco-friendliness.”

So what will the hotel of the future look like?

“Based on research focusing on new trends, hotel designs will be a lot less big box and a lot more out of the box,” says Adams.

“Hotel design trends now show a different approach, focusing on art, community, and uniqueness. In some hotels, the space itself is what drives uniqueness, with creative lobby ideas or public areas that showcase nature, for example.”

The internet of things is spreading not only into homes, but also into hotel rooms, adds Adams.

From access to streaming services to a room key on your smartphone, the essential hotel amenities in a guestroom are becoming increasingly digital. Guests want concierge services or temperature controls at the push of a button (or tap of a finger), and voice-activated controls are expanding beyond simply asking Siri / Google or Alexa to play your favourite song. These trends might sound futuristic, but it won’t be long before guests will expect them, rather than these features being a nice-to-have.

“These automations aren’t going to automate themselves. Ensuring that the hospitality experience – whether in restaurants, for functions, or hotel stays – continue to deliver and delight, will always require a human with the right skills and leadership qualities.

“So for those students interested in studying Hospitality and Service Management, the message is clear – your options are good and growing not just in the traditional environment, but are also expanding into other career paths with great prospects.”

This article was originally published by the South African Chefs Association.

Never miss a beat: follow SA Chef Media on Facebook, Instagram, Twitter, or sign up for our fortnightly newsletter.

You can hear more from South Africa on World on a Plate. Tune in to Episode 31: The Tipping Point with James Khoza, President of the South African Chefs Association

News

Mourning the Loss of Nouhad Dammous

Post author By Anand
Post date March 8, 2022
1 Comment on Mourning the Loss of Nouhad Dammous

Paris, 8th of March 2022 – It is with great sadness that we share with you the news of the passing of the visionary founder of Hospitality Services, Nouhad Dammous.

We will remember Nouhad as the the godfather of the Lebanese hospitality industry and a great mentor. Known as a visionary man, Nouhad was instrumental in shaping hospitality in the region, particularly education. He dedicated his life to hospitality and Lebanon. believing in the talent, potential and energy of its people. He always emphasized the importance of empowering tomorrow’s talent and developing the creative and innovative potential of young people throughout the education and training sector.

He leaves behind a beautiful legacy of hospitality excellence through his lifelong projects, namely Hospitality Services. He will forever be known for his dedication, perseverance and wisdom.

He will be greatly missed by his family and the community he served with passion and dedication.

Worldchefs President Thomas A. Gugler wishes a personal and heartfelt farewell for his last journey for a long term friend and colleague with sincere condolences for his family.

Our thoughts go out to all those who loved him and we wish them strength at this difficult time in dealing with his enormous loss.

Congress News Industry Trends Company / Partner

Meet Christopher Koetke: Worldchefs Congress & Expo 2022

Post author By Anand
Post date March 7, 2022

Christopher Koetke is an umami expert and so much more. For well over 3 decades. He’s worked in some of the finest kitchens in the US, France, and Switzerland, and taught at world-class institutions around the globe.

At Worldchefs Congress 2022, he’s taking us through the intersection of science and taste to demystify this often misunderstood 5th taste.

Tell us a bit about your presentation, Harnessing the Art and Science of Umami to Make Superlative Cuisine.

While umami is our fifth taste, it is less commonly understood than the other 4 basic tastes. At the same time, it has significant potential to unleash new and deeper levels of flavor in your cuisine. Join me for an in-depth look at the science behind umami and the art of using it consciously and in balance with other tastes. This presentation will deepen your knowledge of umami and provide ideas and insight for your cooking.

What will be the key takeaways?

the science behind umami
the art of balancing umami with other flavors
how to unleash new and deeper levels of flavor in your cooking

Why should chefs attend Worldchefs Congress 2022?

It has simply been too long since we have all been together. We crave human connection and seeing friends and colleagues in person and not via zoom. It is also a great opportunity to learn from true experts and deepen the knowledge of our global impact.

What advice do you have for young chefs today?

Talk to everyone! Introduce yourself. You will see that there are many professionals who are deeply committed to your success and are happy to provide guidance, etc. Get lots of business cards and follow them up after the Congress.

Any final words of wisdom?

We need to always keep a focus on sustainability and act as professionals. With every passing day, it is more urgent.

Learn more about Chris and our other keynote speakers at www.worldchefscongress.org/speaker.

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EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

ABOUT WORLDCHEFS

Photos from Around the Globe

Words from Chefs

Chef Ann Brown of Scotland

Chef Mathew Shropshall of England

And now what you have all been waiting for… just look at our final counts for 2022!

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

And now what you have all been waiting for…
just look at our final counts for 2022!