Dilmah Elixir of Ceylon Tea is a dream ingredient for elevated gastronomy and mixology to create exotic and sophisticated dishes and drinks. It is a natural extract of single-estate tea infused with other high-quality ingredients to make a range of.
It is equally useful for professional mixologists and chefs, because high-quality ingredients are all available in one bottle, and a new creative flair can be added to whatever you wish to create.
When cooking, world-renowned Chefs have used it in salad dressings, marinades, desserts, soups and sauces to add a unique flavor profile to their dishes. With its real tea content and naturally sweetened flavor profile, it can be used in a number of ways to heighten sweet or savory dishes.
For the mixologists, whether you are making iced tea, cocktails, mocktails, smoothies, slushies, or milkshakes simply pour the Elixir of Ceylon Tea into the drink and give it a mix.
Since only the finest Ceylon Tea is used when creating the Elixir, it is rich in plant antioxidant goodness and uses low sugar. That combination makes it a guilt-free indulgence that is quick and easy to use.
This May, Dilmah’s all-natural Elixirs of Pure Ceylon Tea made a spectacular debut in Asia’s Cocktail Capital! Tea Grower and Dilmah Chairman/ CEO Dilhan C. Fernando, led guests on a delightful journey, tasting our exceptional teas and discovering the unique terroir of Ceylon before introducing our low-sugar, naturally sweetened Elixirs with their distinctive flavour profiles.
Star mixologists Bannie Kang and Vijay Mudaliar impressed the gathering with their tea-inspired iced teas, t-cocktails, and low-ABV creations. Tea is truly a natural luxury that inspires, and Dilmah’s Elixir of Ceylon Tea range can effortlessly elevate this experience to extraordinary heights. After all, it’s mixology and gastronomy inspired by nature.
Dilmah brought the exciting news to Asia first but it is soon to be unveiled in other regions. Stay tuned!
ABOUT DILMAH TEA
Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Meet the Competitors: Global Chefs Challenge Finals 2024
We’re excited to announce the competitors of the Global Chefs Challenge Finals! Representing their respective countries and culinary teams, the world’s most promising chefs will experience three days of intense competition at the Finals, from 22 – 25 October, during the Worldchefs Congress & Expo 2024 in Singapore.
Who will take home the prized trophy and title of World’s Best Chef? See some of the talented competitors below and the full list of competitors here!
Chef Ale Mordasini, Global Chefs Challenge
Country: Switzerland
Position: Head Chef at Relais & Chateaux Hotel Krone Regensberg
What are you most looking forward to at the Worldchefs Congress & Expo 2024 and Global Chefs Challenge Finals?
To compete with the best chefs and show the world my skills and experience of more than 25 competitions in the previous years. Just feeling that rush of adrenaline makes me smile. I can’t wait to start!
What advice would you give to fellow chefs who want to compete in international competitions?
Have fun competing, and keep on pushing even if it’s not a win.
What is your favorite recipe to prepare?
I love to create unique dishes with all the best quality products from our region and prepare them with the highest precision utilizing my skills.
What is your favorite quote?
“You don’t have to be the best cook in the world, it’s enough to be a little bit better every day than the day before” – Ferran Adria
Chef Amber Heaton, Global Young Chefs Challenge
Country: Australia
Position: Demi Chef & Captain of the Australian National Youth Culinary Team
What are you most looking forward to at the Worldchefs Congress & Expo 2024 and Global Chefs Challenge Finals?
I’m most looking forward to meeting like-minded chefs, and forming lifetime connections with many of them. Competing in this competition will give me more experience within the competition arena, allowing me to broaden my knowledge.
What advice would you give to fellow chefs who want to compete in international competitions?
My advice to fellow chefs that want to compete in international competitions is to just believe in yourself. No goal is too big or too small. If you put your mind to something and work hard, anything is achievable.
What is your favorite recipe to prepare?
I love to prepare fresh pasta! Especially a dish that has lots of garlic and fresh seafood.
What’s your favorite quote?
My late Grandfather used to often say to me “Be a leader and not a follower.” This quote has always stuck with me, and I hold it very close to my heart.
Chef Miguel Ángel González, Global Pastry Chefs Challenge
Country: Chile
Position: Executive Chef at Brussels Chocolates
What are you most looking forward to at the Worldchefs Congress & Expo 2024 and Global Chefs Challenge Finals?
The experience of representing Chile in an important international tournament like this. I am looking forward to knowing the level of the professionals who represent other countries, and becoming the champion.
What advice would you give to fellow chefs who want to compete in international competitions?
Prepare seriously and professionally, practicing as much as you can, working correctly as a team, and reviewing every detail.
What is your favorite recipe to prepare?
Lemon Pie.
What is your favorite quote?
“Practice and perseverance overcome natural talent.”
ChefChris Bugher, Global Vegan Chefs Challenge
Country: USA
Position: Chef Instructor at A-B Tech and Executive Chef at Apex Culinary
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
I am most looking forward to connecting with fellow Chefs from around the world, sharing my knowledge, and learning from them.
What advice would you give to fellow chefs who want to compete in international competitions?
Start by competing on a National level. Study the country you are traveling to about food availability and what you can bring to the country. Stay clean, organized, and make it taste great!
What is your favorite recipe to prepare?
My favorite recipes to make are Brined Baby Carrots with Chimichurri, Vegan Queso, and Crunchy Pepitas.
What is your favorite quote?
“I think the most wonderful thing in the world is another Chef. I’m always excited about learning new things about food.” -Paul Prudhomme
Celebrating the graduates of the Like A Chef program in St. Lucia
The Like A Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, hosted the first graduation for 2024 in St. Lucia.
Graduates received comprehensive culinary education, encompassing cooking techniques and strategies for reducing food waste, to help them identify suitable employment
The unique Like a Chef initiative was launched in 2017 with a goal to educate and train 3,000 people worldwide by 2030. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
This May, the fourth cohort of students graduated from Worldchefs’ Like a Chef program in St. Lucia! Over twelve weeks, the fourteen students learned essential skills in the kitchen to prepare them for a future career in the culinary industry.
The Like a Chef program in St. Lucia launched on February 14th, 2023 by founder Jordann Norbert. Since then, a total of 54 students have graduated from the program over four cohorts.
Graduates from our Like a Chef program never fail to inspire us and this group of graduates is no different. Take it from founder Jordann Norbert herself:
We have had some really inspiring stories come out of this cohort. One being a return student who started out with us last year in our second cohort and got caught up with the law which affected him not being able to complete the program. However during his first appearance before the judge she learned of the program he was completing and was very impressed. She ordered that he had to return to complete the program in it’s entirety as a stipulation during his probational period. He did exactly that, participating in this cohort and successfully completing the program. He will be starting his internship next week at one of our most highly decorated restaurants here on island. We are super proud of him.
Training chefs in sustainability practices is crucial for St. Lucia’s food industry, given the island’s heavy reliance on tourism and its vibrant culinary scene. Realizing the importance of sustainable practices in the kitchen, Jordann Norbert decided to incorporate Worldchefs’ Sustainability Education for Culinary Professionals course into the Like a Chef program. By equipping chefs with the knowledge and skills to source local ingredients, minimize food waste, and adopt eco-friendly cooking methods, the graduates of this program can help St. Lucia reduce its dependence on imported foods and support local agriculture. Sustainable practices in the kitchen not only enhance the island’s food security but also ensure a resilient food system that can withstand the impacts of climate change.
The students and graduates of Like a Chef in St. Lucia are motivated by their desire to create a better future for themselves and the planet. Their stories never cease to amaze us.
Another remarkable story is that of a single mother who, despite facing numerous challenges, excelled in the program. Her hard work and perseverance paid off when she was recently hired as a senior chef at Jade Mountain, one of the world’s top hotels. Her journey from unemployment to securing such a prestigious position is truly inspirational.
Jordann Norbert, Like a Chef St. Lucia founder
As Like a Chef in St. Lucia prepares to launch the second cohort in June, we look forward to following the success stories of more inspiring graduates as they shape the future of the culinary industry.
Impacting Communities
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
Take Action
The Like a Chef program is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Real Tea for Real Tea People; the newest addition to the Dilmah family
Dilmah Tea is delighted to introduce yet another exquisite addition to their long-standing legacy of producing exceptional teas at Dilmah. This collection features some of the finest Ceylon tea, meticulously packaged in luxury tea bags. This selection pays homage to Dilmah’s humble beginnings in 1985 and reflects the values, principles, and unwavering commitment of their Founder, the World’s Teamaker, to produce the finest Ceylon tea.
Crafted with care by a family of tea growers, each of these small-batch, luxury, artisanal teas embodies their passion and love for tea.
It’s not just tea. It’s real tea for real tea people.
Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Worldchefs Enhances Culinary Education in China at the 7th National CateringVocational Education Forum in Chongqing
Worldchefs proudly participated in the prestigious 7th National Catering Vocational Education Forum, held from April 23 to 25, 2024, in Chongqing, China. This event was part of the annual working meeting of the National Catering Vocational Education Teaching Steering Committee and the Catering Education Working Committee of theChina Culinary Association (CCA). The forum gathered over 200 experts, including more than 100 heads of vocational schools from across the country, industry leaders, and policymakers to discuss advancements and innovations in culinary education.
Worldchefs was represented Continental Director for Asia, Willment Leong, and Assistant Vice President, KK Yau, who shared insights into Worldchefs’ global educational programs and the impact of international certification standards on culinary training.
Mr Willmen Leong, The President of Worldchefs Asia Continental Director (middle)
During the forum, Worldchefs highlighted its educational pillars – Competition, Feed the Planet, Networking, and Education – which are designed to support the holistic development of culinary education globally. These pillars have been instrumental in helping educational institutions around the world achieve excellence and recognition. The event also served as a platform for Worldchefs to present its international culinary education certification project, which helps culinary institutions meet international standards and enhances their global brand presence. The certification criteria focus on quality, sustainability, and innovation, aligning with the needs of the modern culinary industry.
Mr. KK Yau, the Vice President of Worldchefs Asia Continental was giving presentation at 7th National Catering Vocational Education Forum
“The enthusiastic reception we received at the forum has been overwhelming,” said Willment Leong.”There is a clear demand for enhanced culinary education in China, and through Worldchefs’ certification and educational programs, we can support these institutions in achieving world-class standards.”
KK Yau added, “Our participation here marks a significant step towards integrating Worldchefs’ standards into Chinese culinary education. We are excited about the future and the potential for these schools to join our global network, which will open up numerous opportunities for their students and faculty.”
The forum concluded with a commitment from both Worldchefs and the CCA to foster ongoing collaboration, aimed at elevating the standards of culinary education in China and preparing students to meet the demands of the global hospitality industry.
Sandra worked in London for 20 years, specializing in client services for various marketing agencies. Afterward, Sandra volunteered as a cook in a lunch club for the elderly in Sheffield. This led her to buy a vintage food truck, operating from a train station, school events, and music festivals. She then worked as a chef in restaurants in the UK, with a flair for desserts, before returning to France to settle back her hometown of Paris.
Sandra’s passion for good food was inherited from her Spanish and Italian parents. She is fluent in French, Spanish and English. She is excited to communicate to all our members around the world in her new role as Administrative Assistant at Worldchefs.
In her spare time, Sandra practices yoga, goes to the cinema and gigs, and drinks French wine with her friends.
– Connect with 500,000+ Worldchefs members and hospitality professionals around the globe – Find 35,000+ jobs worldwide – Get in touch with 6,000+ employers globally – Tell your story and get discovered with a personal profile – Gain industry insights, career advice, and tips from industry experts
Global Chefs Challenge Finals, the biggest competition for Chefs, will be held during FHA-HoReCa from 22-25 October 2024.
In a collaborative effort, FHA-HoReCa joins forces with the Worldchefs and the Singapore Chefs’ Association to proudly bring back the Worldchefs Congress & Expo to Singapore after 34 years.
The official return of the Worldchefs Congress & Expo was announced at a press conference attended by key figures such as Ian Roberts, Vice President of Informa Markets (Asia); Otto Weibel, Worldchefs Honorary Member, Director of Ottscott, Honorary President of the Singapore Chefs’ Association; Rudolf Muller, Member of the Culinary Competition Committee and Leader of the Global Chefs Challenge Finals; and Eric Neo, President of the Singapore Chefs’ Association (SCA).
FHA-HoReCa 2024 serves as an exciting platform to showcase the robust collaborative partnership between the Worldchefs Congress & Expo and the Singapore Chefs Association, as well as a congregation of over 5,000 chefs from 110 countries.
Of particular significance is the highly anticipated comeback of the Global Chefs Challenge Finals, which will be held during the FHA-HoReCa 2024 event. It is worth noting that the last appearance of this competition in Singapore was in 1990, coinciding with the Asian debut of the Worldchefs Congress & Expo.
During the press conference, Worldchefs Congress & Expo announced the final competing countries and their corresponding teams of the Global Chefs Challenge Finals. Esteemed competitors include:
Tom Lamers, Head Chef of one-MICHELIN-starred Het Koetshuis, Netherlands
Shayan Viranga Don, Demi Chef of TakaHisa in Banyan Tree, Dubai
Kasdi Dahari, Executive Chef at Hilton
Andrew Ballard, Captain of the Australian Culinary Team for IKA 2024
Dinars Zvidrins, Latvian Chef of the Year in 2021
Dobre Andrei Flavian, Best Male Pastry Chef of 2023, Romania
Ivan Derizemlja, Estonian Chef of the Year in 2021
John Buenaventura, Executive Chef at Emirates Flight Catering
Ken Cacho, 3-time Chef of the Year awardee of the Philippine Culinary Cup
Tim Recher, Executive Chef of Frenchman’s Creek Beach & Country Club, FL, USA
Ian Roberts, Vice President of Informa Markets said, “With the dynamic partnership of FHA-HoReCa and the Worldchefs Congress, we’re not just setting a place at the table; we’re creating a feast of innovation and culinary mastery that will reverberate throughout the industry. This event highlights Informa Markets’ steadfast commitment to promoting and advancing the culinary industry, and facilitating it allows us to provide chefs and culinary professionals with an unparalleled platform to showcase their talents to a network of industry leaders.”
President of the Singapore Chefs’ Association, Eric Neo, says, “The SCA has a strong history of partnering with FHA for decades, lending our expertise to the culinary competitions, including world-class competitions such as Battle of the Lion. As the official country member of Worldchefs from Singapore, we have also been sending competitors to the Global Chef Challenge and made Singapore proud! We are pleased to see two of SCA’s valued partners come together to bring this global competition to our world-class city and look forward to making an impact to the culinary world this October!”
Launch of Global Vegan Chefs Challenge in the Global Chefs Challenge Finals
The 2024 Global Chefs Challenge Finals will see the world’s top chefs meet to compete in four competition categories:
Global Vegan Chefs Challenge
Global Pastry Chefs Challenge
Global Young Chefs Challenge
Global Chefs Challenge
The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first finals. This competition features innovative chefs who will showcase vegan culinary skills. Their plates must exclude animal proteins while creatively and tastily combining key vegan ingredients.
Worldchefs President Thomas Gugler states, “The Global Vegan Chefs Challenge embodies Worldchefs’ commitment to innovation and sustainability, aligning with our mission to equip culinary professionals for the future. As we anticipate the 2024 Worldchefs Congress in Singapore, celebrating 34 years of collaboration and our 96-year legacy, we’re excited to introduce this new category, showcasing our dedication to advancing culinary standards and embracing emerging trends.”
The Global Pastry Chefs Challenge features the crème de la crème in the pastry competition. Competitors strive to meet the standards of the world’s most modern patisseries, enticing the five senses through their knowledge, extraordinary technique, and versatility.
The Global Young Chefs Challenge features emerging talents who are 25 years of age or younger. The top Young Chef winner will be awarded the Hans Bueschkens Trophy, named after Chef Hans J. Bueschkens, the former president of Worldchefs, who championed the development of programs aimed at promoting and nurturing young individuals for careers in the culinary industry.
In the Global Chefs Challenge, participants demonstrate their culinary skills in high-pressure situations, showcasing their ability to adapt under pressure. Their creations must not only be appetizing and flavorful but also exhibit exemplary plating for efficient service.
Worldchefs Congress, a Hallmark Tradition for culinary Innovators
Making its return to Singapore soil since its first exposition in Singapore in 1990, the Worldchefs Congress is set to take place in Marina Bay Sands Convention Centre across three days from 20-22 October 2024. This event is also supported by the Singapore Chefs’ Association, a chef association member of Worldchefs.
Worldchefs Congress & Expo is a biennial event and delivers a unique program for industry leaders to network, bond, and improve their knowledge. This includes 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 Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Register Now
Get your tickets to the Worldchefs Congress & Expo now online at https://www.worldchefscongress.org/register. Groups get to enjoy a promotion of 10% when they purchase 10 tickets or more.
FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Food service & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee and Tea. The majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes 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 Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Jozef Oseli was born on 4th of March 1949 in Medvode. He graduated from the Vocational School of Hotel Management and Faculty of Public Administration at University of Ljubljana.
At the age of 24 in 1973, he became head of organization and service at castle Brdo in Kranj, the residence of former Yugoslav President Josip Broz Tito. During Tito’s presence, Jozef and his wife Metka, were responsible for Tito’s personal service at many state visits and other ceremonial events at Brdo. For their work, Josef and Metka received the state ‘Order of Labour with a Silver Wreath’.
Later he needed a new challenge, so he decided to make good on his desire to evolve even more in cooking. He enrolled into the E.A.C.H. School of Artistic Cuisine and Hospitality Paul Bocuse in Lyon, France. This was a turning point in his life and he began his second career.
In 1999 he presented Slovenian cuisine with 10 dishes in Fabien Ballasan’s book, World Delishes. From 2002 to 2008 he published articles in many different Slovenian Gourmet Magazines: ONA, LISA, DOBER TEK, GT and 5 ZVEZDIC, where he presented around 300 different international and typical Slovenian recipies. In the last ten years he was also a lecturer at the Academy Culinaire in Croatia.
As a chef and culinary crew leader of the Slovenian team he assisted at Miss World Competition on the Seychelles Islands in 1997 and 1998. In 2011 he led Slovenian team at the global event “World Chefs Tour against Hunger” in South Africa.
Experience and Association Membership
Best International Cookbook in the World Award 2023
Member of Worldchefs
Worldchefs Without Borders Committee member
Worldchefs global approved Judge
Member of Slovenian Chef Association
Member of Academie Coulinaire de France
Member of Emirates Culinary Guild
Member of Saudi Arabian Chefs Association
Chefs Association Mediterranean and European Region / SCMER / Split, Croatia
Ambassador for Slovenia Chefs Ass. European and Mediterranean Areas
Egyptian Chefs Association
Member of ACEEA (Asociatia Curturala Euro Est Alternativ) Romania
Manager R.T.D. Institut International Lausanne Suisse
Manager l’Escole Superieure de l’Hotellerie et de la Gastronomie Poznan, Pologne
Honorary Member of Chef’s Guild of Sri Lanka
Member of Myanmar Chefs Association
Member of Sommelier Slovenije association
Prizes:
Yugoslavian State Orders
Gold and silver medals and awards from the GTZ Slovenian Competition
My Dreams Came True
My Life Experience
The first volume of the autobiography with the title “My Life Experience” presents the author’s early life, growing up and the beginnings of his professional path. There is a detailed account, supported by plenty of photographic material, of his work at the Brdo castle in Kranj, where the author and his wife Metka worked in the service of Tito, former president of the Socialist Federal Republic of Yugoslavia.
The book presents a great number of anecdotes connected with their work with Tito in the final decade of his life, which they always performed with the highest level of responsibility, professionalism and pride.
Recipes
The second volume of the trilogy – “Recipes”, contains about 500 recipes that he collected, recorded, developed and prepared throughout the years. His private archive collection is much more extensive, therefore he made a selection of some of the most interesting recipes for each category: Slovenian recipes from the 18th and 19th century, a selection of Tito’s favorite dishes, wok specialities, bread, and some interesting food decorations. The book also offers some recipes from the best restaurants and culinary specialities from Brazilian, African, Arabian, Indian, Malaysian, and Japanese culture.
The recipes are suitable for all culinary enthusiasts and offer several options how to spice up daily menus as well as ideas for special occasions.
Adventures by Chef Jozef
The third volume – “Travels with Chef Jožef”, takes the reader on a journey to 26 countries where the author worked, upgraded and shared his vast knowledge. The anecdotes recount his inspiring life story and the enormous amount of effort that he put into his professional development.
There are stories from his many visits abroad where he worked as a chef, led culinary expeditions, organized and participated in countless charity events and represented Slovenia as a culinary ambassador of knowledge, international judge at culinary competitions as well as member of the Chefs without Borders committee.
The book was written to record and keep for posterity the amassed professional knowledge and countless unforgettable experiences with colleagues across the globe, as well as to serve as an inspiration to younger generations to become interested in this hard and responsible profession.
For those interested buying, you can order books directly from Chef Jozef. My Life Experience for 55,00 EUR, Recipes for 65,00 EUR and Adventures by Chef Jozef for 50,00 EUR. A set of books is 150,00 EUR. Shipping not included. Email jozef.oseli49@gmail.comto order.
Worldchefs Sustainability Food Heroes Workshop at ICS Paris
Partnership for a better future
In a bid to foster sustainability and culinary excellence, ICS Paris International School proudly collaborated with Worldchefs as part of its Eco-Week celebrations. The workshop, conducted by Worldchefs, immersed students in the world of culinary artistry while emphasizing the importance of sustainability and responsible consumption.
During the interactive sessions, students from Grades 1 to 5 were encouraged to embrace their roles as “Food Heroes,” championing locally sourced produce and advocating against food waste. This partnership between ICS Paris International School and Worldchefs exemplifies a shared commitment to building a more sustainable future through education and practical engagement.
Through this collaboration, ICS Paris International School aims to empower students to become conscientious global citizens, equipped with the knowledge and skills needed to address pressing environmental challenges. By fostering partnerships with organizations like Worldchefs, the school is dedicated to cultivating a culture of sustainability and innovation, paving the way for a brighter, greener tomorrow.
_______________________
Afin d’encourager la durabilité et l’excellence culinaire, ICS Paris International School a fièrement collaboré avec Worldchefs dans le cadre de ses célébrations de l’Eco-Week. L’atelier, dirigé par Worldchefs, a plongé les élèves dans le monde de l’art culinaire tout en soulignant l’importance de la durabilité et de la consommation responsable.
Au cours des sessions interactives, les élèves du CP au CM2 ont été encouragés à assumer leur rôle de “héros de l’alimentation”, en défendant les produits d’origine locale et en luttant contre le gaspillage alimentaire. Ce partenariat entre l’école internationale ICS Paris et Worldchefs témoigne d’un engagement commun à construire un avenir plus durable par l’éducation et l’engagement pratique.
Grâce à cette collaboration, l’école internationale ICS Paris vise à donner aux élèves les moyens de devenir des citoyens du monde consciencieux, dotés des connaissances et des compétences nécessaires pour relever les défis environnementaux les plus pressants. En favorisant les partenariats avec des organisations telles que Worldchefs, l’école s’attache à cultiver une culture de la durabilité et de l’innovation, ouvrant ainsi la voie à un avenir plus brillant et plus vert.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
In a festive atmosphere and with all the supporters of its actions present, Culinary Professionals Greece celebrated 30 years since its foundation, at the Annual Symposium held on the evening of March 26, in Thessaloniki.
The guests had the opportunity to taste the menu with which Culinary Team Greece, the official team of Culinary Professionals Greece, competed in the IKA/Culinary Olympics 2024 in Stuttgart, Germany.
The President of the Culinary Professionals Greece, Executive Chef Mr. Dimitris Kyriakopoulos, pointed out that the association is today internationally recognized and continues to aim for the promotion of Greek gastronomy throughout the world and its development.
The guests included culinary professionals, members of the association, partners, food experts, winemakers, heads of food companies, hotel units and restaurants, members of local government bodies, as well as Mr. George Damianou, Worldchefs Continental Director of South Europe. In his speech, Mr. Damianou congratulated the association for its active participation all these years in the actions of Worldchefs.
The actions of Culinary Professionals Greece, in addition to the presentation of the association’s actions during its 30 years of operation, were presented along with its participation in events, including the organization of the International Culinary Competition of Southern European, the promotion of Authentic Greek Macedonian Cuisine at the TIF, the participation in the 4th World Shiology Forum in China, the co-organization with Hellenic Aquaculture Producers Organization (HAPO) of a two-day Master Class – Fish From Greece in America and the participation at the IKA/Culinary Olympics 2024 in Stuttgart, as well as local actions such as the organization of International Chefs Day events.
All sponsors and guests were given a commemorative porcelain chef’s hat created by Rak Porcelain especially for the 30 years of the Culinary Professionals Greece. Ambassadors from all over the world of Culinary Professionals Greece Recognized chefs from all over the world, ambassadors of the Culinary Professionals Greece, such as the President of Worldchefs, Thomas A. Gugler, the President of World Chefs Without Borders, Wilment Leong and other renowned chefs, presidents of chef associations and international judges congratulated the association for its 30 years of activity and for its significant presence and activity in the field of gastronomy at an international level.
The Culinary Professionals Greece thanks the companies-supporters for their excellent cooperation and support: GINOX, PANARITIS, PROVIL, AFOI GALI, ELETRO, TIF-HELEXPO, EUROCATERING, MEVGAL, HAPO, EGEM, PYRAMIS, AYO, KONTOPOULOS EQUIPMENT, SCANBOX, AMT GASTROGUSS, AMVROSIADIS, BOSKOS FOOD, ALFA PASTRY, ANTHOULAKIS LTD, IOANNOU, ALTERRA, RAK PORCELAIN, MYLOPOTAMOS WINES, HYLANDAR WINES, THE MET HOTEL, BLUERENT A CAR, KONSTANTARA WINES, AQUA PANNA, E-PLASTICS, POLIZOIDIS, HOUTOS CATERING, MILLENNIUM, TA TRIA GOUROUNAKIA, VALANTIS, SHINE & CLEAN.
The Culinary Professionals Greece will continue its actions as an active member of Worldchefs, highlighting and developing the culinary industry locally and internationally, carrying out its humanitarian actions and acting with passion for the culinary art.
BECOME A WORLDCHEFS MEMBER
Worldchefs represents the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.
You can find a list of Worldchefs members countries here.
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