Categories
News Industry Trends Company / Partner Congress

Meet Shaun Payen: Worldchefs Congress & Expo 2022

Shaun Payen is one of the youngest people on the planet to achieve the title of Distinguished Toastmasterthe highest level award in the world of Public Speaking.

At Worldchefs Congress 2022, he’ll deliver a masterclass in public speaking to help you tap into the skills and confidence needed to be a stronger speaker, listener, and leader.

You’ve helped people around the globe, from politicians to students, overcome their fears of public speaking and own the stage. What can we expect from your Congress presentation, Master the Art of Public Speaking?

Using the lessons of public speaking, you can show the world your true potential. I’ll teach you how to make your speeches less boring and more impactful, and how to apply the art of public speaking to every situation.

What will be the key takeaways?

  • overcoming your nerves
  • fostering the art of persuasion
  • making an impact to advance your career

Why should chefs attend Worldchefs Congress 2022?

They will benefit from meeting world-class professionals in their field. They will be able to have a personal interaction which can only bring a boost to their career.

What advice do you have for young chefs today?

To believe in the nobility of their profession. They are the reason why people leave with a smile after a delicious plate.

Can you close us out with your favorite inspirational quote?

“If you do something you love, you’ll never work a day in your life.” –Marc Anthony

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 Shaun and our other keynote speakers at www.worldchefscongress.org/speaker.

Categories
News Industry Trends Company / Partner Congress

Meet Edgar Buhrs: Worldchefs Congress & Expo 2022

Edgar Buhrs always knew he wanted to be a chef. In his father’s butchery he couldn’t reach the counter, but standing on an upturned milk crate he gladly helped out with rolling the homemade croquettes. Since then he has ‘spiced up the world’ with magnificent dishes, challenging combinations of ingredients and techniques.

At this Worldchefs Congress 2022, he shares his expertise, passion, and humor to inspire you to grab your pots and pans for his favorite ingredient: veal.

You’ll be teaming up with Patricia van Krieken of VanDrie Group and Jan Snijders–butcher, teacher, and first Dutch Senior Welfare Officer–for a demonstration cleverly entitled Veal Meet Again. What can we expect?

We’ll explain why it is important to know which part of veal is where and what culinary applications are possible. I’ll bring my secrets from cheffing around the globe, along with expert tips from a master butcher, to elevate your recipes with veal.

What will be the key takeaways?

  • The main purpose of the presentation is to teach more about veal cuts and their applications.

Why should chefs attend Worldchefs Congress 2022?

As a chef, you want to meet fellow professionals to exchange experiences, be inspired, and increase your professional knowledge in a safe and inspiring environment, and that is possible at the Worldchefs Congress & Expo 2022.

What advice do you have for young chefs today?

Try as much as possible, investigate, go ahead within the limitations and open yourself up to others.

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 Edgar and our other keynote speakers at www.worldchefscongress.org/speaker.

Categories
News

Meet Worldchefs Newest Recruits!

Meet Worldchefs Newest Recruits!

Worldchefs is proud to introduce our newest recruits – Communications Coordinator Intern, Elie Lattouf and Project Coordinator Intern, Ksenia Shatilo!

Meet Worldchefs Communications Coordinator Intern, Elie Lattouf:

Elie’s passion has always been in connecting with people through ideas, creative concepts, and by creating memorable experiences.

Freelancing in events promotion for nearly 13 years, he dedicated hours to countless projects, bringing conceptual ideas to life.

Last year he decided to travel to Paris and take on a new challenge and complete my MBA program in Communications & Project Management, which led to a new chapter and opportunity of joining the Worldchefs’ family as a Communication Coordinator Intern.

Diving into the personal side, you can find him listening to new music, learning about new technologies and watching sports videos.

Meet Worldchefs Project Coordinator Intern, Ksenia Shatilo:

Ksenia wanted to be an architect or designer since childhood, but changed her mind during the application process and pursued bachelor’s in Business Administration. She studied at the Moscow Presidential Academy (RANEPA) for 3 years, during which she spent a semester in an exchange program with Leiden University in The Hague, then took on a double diploma program with American Business school of Paris to finish her fourth year of studies. She has always been active as a student and participated in many student nonprofit organizations and projects where she gained working experience.

When she’s not working, she enjoys painting and photography (mostly film), loves visiting galleries, and admires beautiful architecture.

Categories
Company / Partner

Dessert Brewed, Poured & Served: Winners of the Inaugural Dilmah Tea Inspired Dessert Challenge Revealed

Dessert Brewed, Poured & Served: Winners of the Inaugural Dilmah Tea Inspired Dessert Challenge Revealed

The Dilmah Tea Inspired Dessert Challenge brought in many different and innovative tea inspired food & tea pairings from all over the world. Dilmah has shown the world that tea can be enjoyed in three tiers; as a dessert, with a dessert or in a dessert recipe. The participants were required to pick a tea for dessert – that can be enjoyed on its own and either pair their own dessert recipe with the tea, or create a tea-infused dessert recipe. 

Here are the creators who stepped up to the challenge showcasing their tea knowledge and culinary skill, while revolutionising and pushing the boundaries of tea in gastronomy, with a focus on the concept of enjoying tea as a dessert. Presenting the Top 5 Winners of the Dilmah Tea Inspired Dessert Challenge 2021: 

  • Agata Wróbel – Poland
  • Agnieszka Janczak – Poland
  • Danielle Jovanoski – Australia
  • Lindsey Swain – Thailand
  • Rohit Menon – Australia

Why Tea as a Dessert?

Unlike most beverages, tea contains almost zero calories and offers the functional aspect of helping your body process sugar too. Experience Dilmah tea as a dessert and explore how your cuppa can enhance flavour and texture when paired with or added into dessert with Dilmah’s Dessert Tea Collection. Explore guiltless indulgence with 11 teas that are full of natural goodness, are sugar-free and delicious!
Shop now: https://shop.dilmahtea.com/tea-ranges/dessert-tea-collection

Categories
News

12 Million Cooks on Board the “BigCityBeats Space Club Kitchen”

Bernd Breiter and World Association of Chefs’ Societies are collaborating to create the largest club dinner event in mankind’s history.

Paris, 4 of February 2022  – The World Association of Chefs’ Societies becomes a partner of the “Space Club Kitchen“ with Frankfurt event and festival agency BigCityBeats GmbH. Its CEO Bernd Breiter met Worldchefs President Thomas Gugler in Saudia Arabia and inspired him with his incredible concept, to create the largest club dinner event in the history of mankind.

As part of the “BigCityBeats Space Club Kitchen,” the whole world will cook a complete meal together with ESA astronaut Matthias Maurer on the International Space station ISS in March 2022. To allow everyone the opportunity to take part and prepare the dish together, an internet stream from the ISS and more than 50 global dinner events will appear on humanity’s most iconic monuments such as the pyramids, while also being broadcast on television.

The ISS-suitable Indonesian goulash (“rendang”), which will be cooked together across the world, was developed by TV star chef Tim Mälzer in cooperation with LSG Sky Chefs for space. At the same time, the campaign is also the launchpad for Breiter’s “One Billion Meals Foundation,” whose mission is to collect 1 billion food donations for aid organizations. Bernd Breiter is supported in this venture by the German aid organization “Wings of Help”(WoH), which helps people in need around the world. In 2012, Wings of Help was recognized by the World Association of Chefs’ Societies for its fight against hunger, with the “World Humanitarian Award,” which is only given to recipients every four years.

Thomas Andreas Gugler, VP of a multi-billion dollar organization and President of Worldchefs, an organization that represents millions of professional chefs worldwide, has thrown his whole support behind the campaign: “I think this is the biggest thing that can happen. Music, food, everything together is the perfect combination to unite people and bring them closer together. I think it’s the perfect formula to create the combination between mother earth and the universe. And in the end, when billions of people in space and on Earth eat the same dish at the same time, it becomes the aha- effect. It can be bigger than the Olympics. It can become the millennium event, developed by Bernd Breiter and BigCityBeats in cooperation with Worldchefs.”

“I am proud that Worldchefs is on board the “BigCityBeats Space Club Kitchen” and support our concept of bringing the whole world together to one table. Together we unite the whole of humanity through the two universal languages music and cuisine,” says Bernd Breiter CEO and founder of BigCityBeats and initiator of this event.

– END –


ABOUT BIGCITYBEATS

Music label, radio shows, event and festival agency, merchandise sales, live entertainment – BigCityBeats has been one of the most successful brands in Europe for 17 years. The sound of the metropolises. Launched with this in mind, BigCityBeats developed into a platform shortly after the incredible success of its launch at the beginning of the new millennium, redefining event productions and putting their own fresh new stamp on the industry. From big city beginnings, onto the world, and now upwards into the universe. From Frankfurt am Main to Düsseldorf, Asia, lifted into weightlessness, onwards to the Caribbean, via Hollywood, and finally into outer space – where Bernd Breiter, together with ESA, had the 1st “Club” built-in space. The 1st DJ set from space, played by ESA astronaut and ISS commander Luca Parmitano, was broadcast to the WORLD CLUB DOME Cruise Edition. BigCityBeats once again writing their place in music history.

ABOUT BERND BREITER

Bernd Breiter is a passionate entrepreneur and is known worldwide for his continuing ability to innovate and invigorate festival and media events. With his BigCityBeats GmbH and the international WORLD CLUB DOME festivals, which attract almost 500,000 visitors every year, he has successfully earned the reputation of an “innovator without borders.” One of the incredible achievements for which he and his team are responsible is the first DJ set in space, during which he trained the astronaut Luca Parmitano to play a DJ set from space. He “built” a club in weightlessness, held the highest club event in Europe on the Jungfrau chain in the Bernese Alps, and created the fastest club in the world with the WORLD CLUB DOME – Ice Club Train.

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 curriculums, 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.

For press and media inquiries
[email protected]

Categories
Member News

Chocolate Academy’s Cake Decoration & Fondant Art Course Ends in Celebrations

Chocolate Academy’s Cake Decoration & Fondant Art Course Ends in Celebrations

Pakistan, 28th of January 2022- The finale of Chocolate Academy’s Cake Decoration and Fondant Art course ended in celebrations on Wednesday when winners dedicated their win to their trainer and institute.

Cake Decoration and Fondant Art course by Chocolate Academy is an exclusive course designed for the cake art enthusiasts who are trained at the academy for a limited period of time.

It is ensured at the academy that all the participants must master the skills of cake decoration and fondant art under the rigorous training by expert pastry chefs.

In the finale of the recent Cake Decoration and Fondant Art course, expert pastry chefs and owners of famous cake and dessert outlets were invited to judge the art produced by the students.

Pink Pistachio Patisserie & Cafe owner Yasmeen Khan, Dessertery owner Amber Ashiq, Sweet Slice owner Shaliza Adnan, Amavi Senior Pastry Chef Farman, Mocca Café Pastry Chef Aslam, and Dessert Craft owner Tayyaba Nawaz judged the wonderful cake art produced by the participants of the course.

Third position holder Aleema Waqar

As per the results, Aleema Waqar got 3rd position, Samia Bilal got 2nd position, and Bareera Nazo got the first position. All the participants got participation certificates while the winners got cash prizes.

Second position holder Samia Bilal

Interestingly, the topper of the course Bareera Nazo belongs to Dera Ismail Khan and she specially stayed here in Lahore for this course. All the judges and COTHM CEO Ahmad Shafiq appreciated her for her exceptional performance in the course.

First position holder Bareera Nazo

At the end of the ceremony, COTHM COO Zaheer Ahmad presented gift hampers to the judges and thanked them for their precious time.

– END –

For more information, please contact Fraaz Kasuri from the office of Chefs Association of Pakistan (CAP) at [email protected]

Categories
Career Tips Blog

Chef of the High Seas: “get out and see the world!”

Alastair Gillot, Worldchefs Executive Chef Recipient, DJ, and entrepreneur, has seen and sailed the world many times over as part of his long and varied career. In his interview with Hosco, we dive into his roots in the UK, how he travelled the world as a chef (and a DJ), alongside discovering his passion for ingredients, cooking, and living the good life with his family, these days in Brazil.

How did a lad from Mansfield get to be Executive Chef of a Caribbean Island?

I’ve always travelled, I’ve always been restless. I went to catering college for one day. I was working in a chain called Periquito Hotels in Kettering town at the time. I got to college and there were 12 students. The professor gave us a chicken and said, “Can you prep the pieces ready for sautéing?” And I said, “But it’s only eight pieces to sauté: the breasts, the thighs, the drumsticks, the wings… how are 12 people supposed to do that?” 

He told me to leave his class. I never went back. An auspicious start if there ever was one in the catering profession! I went back to my chef and mentioned that it hadn’t gone very well. I told him “I’m just gonna have to watch everything you do and learn everything from you.” And I did, and that’s how I started. 

From there I went travelling through all of Central America and up through The States. I spent five years looking at food around the world and DJing, then I came home and started climbing the ranks, with next stop as demi chef de partie at the Northampton Hilton, then London, The Midlands, Sheffield… and Blackpool for my sins.

When did you get to truly unleash your creativity?

When I was in Norfolk. I worked at a Golf Club and Resort. I was the chef that got them their two rosettes on the menu. Our signature dish was called The Sweet Shop. I took all my favourite childhood candies.  We made a Black Jack parfait, a Curly Wurly chocolate fondant. We made Hubba Bubba ice cream wrapped in space dust served in a chocolate cup as a play on the senses. When people put the ice cream in their mouth, it cracked and then they were chewing ice cream because their brain was telling them it was bubblegum. And then we had a clear raspberry jelly. And inside was a jelly baby. 

Remember the flying saucers made of rice paper? We sat one on top and we set it all out on a long glass platter. I made turkey and bacon ice cream. We served it on a cranberry tart. It was really weird, but people kind of dug it. We were working 17 hours a day in a kitchen because the golf clubs offer inclusive packages. Trying to maintain two rosettes on an inclusive package is pretty intense. 

When did you trade fine dining for feijoada and the high seas?

I had a kind of epiphany in the park one day in Blackpool with my two kids and I realized it was really no place for me to raise my family. My wife is Brazilian and I basically packed her off back to Brazil and stayed till the house sold before heading off to join them. 

I got a bit of a culture shock when I arrived and saw what chefs get paid, so I approached Royal Caribbean. I’d always been interested in cruise ships. I wish I’d done it earlier to be honest. I joined as a sous chef for Royal Caribbean Executive on the Anthem of the Seas, and did a four-month contract. What an eye-opener. 

I joined the Explorer of the seas in Australia as executive sous. Halfway through the contact, the chef got sick and he had to go home. So, they set me up to run it and I kept all the ratings in gold. Then I basically hopped ship – from the Independence of the Seas to the Brilliance of the Seas, the Explorer of the Seas… It was all going swimmingly and then….

Chef Alastair Gillott

Then the pandemic hit…?

Yeah. I was one of the last to leave the ship before it went into cold layup. So, I had a lot of work to do emptying all the bars, stock counting, looking after the eighty crew on board and feeding them three or four times a day. I left in July 2020. 

I taught myself how to make handmade sushi but I couldn’t even get wakami here in Brazil without paying astronomical prices. I looked around on iFood – which is like Just Eat and everything’s pizza burger, pizza burger, pizza burger. So, I put “chicken wings” into iFood. Not one restaurant sold chicken wings. 

So, then I decided I was going to do chicken wings because I’m very good at chicken wings. We opened a business, we joined iFood, we got planning permission and I did seven kinds of wings, all served with sides. It did really well and then I realized that iFood and the tax man were absolutely killing me. So, I shut it down.

And for your next trick, Maestro?

I got a phone call from Coco Cay, the biggest water park in The Bahamas, owned by Royal Caribbean. And now I’m Executive Chef on an island in the middle of The Bahamas. 

It’s an amazing island, it’s got everything you can imagine: jet-skiing, snorkelling, diving and the sunset every day is mind-blowing… I’m a sunset and sunrise fanatic. I think the simplicity of things like that are amazing. I get up, take my coffee and watch the sun come up. 

Then I start my day and welcome the Royal Caribbean ships in, start the food, get everything going. There’s 11 outlets on the islands, it’s a busy place. You’re up at 5:00am every day, finishing at 7 at night and up again at 5:00am. You don’t really get a day off, because even if there’s a day the ship doesn’t come in, you’ve still got 450 crew to feed breakfast, lunch and dinner, plus specials. 

I look after the fine dining place – The Coco Beach Club. It’s an amazing place to work. I’m very lucky. Royal Caribbean are bringing out new, bigger, better ships. They just put out the Wonder of the Seas, which is the biggest ship in the world. I’ll see her in March on the island. 

Any rock-star moments you can share?

When you’re a chef on a ship, you are a rock star. I hold the Guinness World Record for the largest pasta tasting at sea. When you cross from England to America and back, you’ve got people on board for 15 days so you have to come up with experiences. The Hotel Director I was working for was a British guy called Paul Smith, who’s a genius, and he said, “We’re gonna have an English fete on the open deck at sea, with sausage rolls and pork pies and all the games and finish with horse racing.” 

And then he said, “We’re going to do a record breaker.” There’s no world record for a pasta tasting at sea. So, we set it. We had 457 people for a three-course pasta tasting at sea. We made some good gnocchi, an orecchiette and spaghetti aioli with fresh chili flakes, plus all the antipasti… breadsticks and homemade focaccia from our bakery. 

We even had ice-carvers on my ship. We were doing ice carvings and luges and all sorts. For the last night, we had a midnight buffet. I decorated my dessert buffet with ice carvings and double chocolate fountains, and all these desserts and different arrangements right in the heart of the ship. People on all 11 decks were looking down, taking pictures of our display and then we took everything away and let them go nuts at the buffet.

I believe that life is a series of moments we make and those moments create our experiences. From day one to the time you retire, you should be making moments and experiences. So, my advice is: get on ships and see the world.


To learn more about how Global Hospitality Certification can benefit your organization, school, or career, visit www.worldchefs.org/global-hospitality-certification.

To explore the digital badges you can earn, click here or on the badge to the left. Then you can take the first step towards showcasing what you can do.

Tune in to our webinar: “Certification 101” for an introduction to Global Hospitality Certification. Learn about the different levels of Certification available to chefs, the steps for completing an application, and the overall benefits. By the end of this webinar, you’ll feel confident enough to apply!

Find your next job, network with over 500k hospitality professionals, and engage with your national association on Worldchefs Online Community, powered by Hosco. Sign up is free and easy – head over to www.worldchefs.org/login to create your account now.

Categories
Press Releases

HUG Renews as a Premium Partner of Worldchefs

HUG Renews as a Premium Partner of Worldchefs

  • The historic Swiss family company HUG has renewed as a Worldchefs Premium Partner and exclusive prêt-à-garner sponsor of the Global Chefs Challenge Finals.
  • The world’s leading brand for sweet and savory tartelettes, HUG has been an innovator in the industry since 1877.
  • Top chefs representing countries around the globe will benefit from HUG’s sponsorship at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June. Register now at www.worldchefscongress.org/register.

Paris, 26 of January 2022 – Worldchefs is pleased to announce a renewed partnership with HUG, the world’s leading brand for sweet and savory tartelettes. A Worldchefs Premium Partner since 2018, HUG also joins as an Official Partner and exclusive prêt-à-garner sponsor of the Global Chefs Challenge Finals at Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June.

For over 140 years, HUG has led inspired product innovation to put the best products forward. The 5th generation family business, now led by Anna Hug and her uncle Andreas Hug, bring pleasure, nature and Swiss quality to current tastes. With professionals in mind, HUG products are recipe designed to lighten the daily workload for back of house.

HUG’s Swiss premium tartelettes, with their uniquely thin and straight walls, are the first choice and the basis of creative and delicious culinary creations. Chefs and patissiers around the world appreciate their modern and elegant design for cold and warm applications. 

Available worldwide in more than thirty three countries, HUG’s Swiss tartelettes are created and produced in Switzerland in their backhaus, one of the most modern production centers for baked products worldwide. The company has invested in the future, creating a C02-neutral, resource-efficient infrastructure for production and logistics, which will be completed in spring 2022.

With a strict, self-imposed raw materials charter, HUG is committed to providing their customers with the certainty that every single HUG product is made from the most natural ingredients possible. sourcing most of the raw materials from Swiss agriculture.

The latest in HUG’s innovations are the Coffee Tartelettes and Vegan Tartelettes. Chefs seeking inspiration will find the world’s largest recipe database for tartelettes on the HUG Food Service website. Tartelettes creations can be shared with HUG online buy using #weloveyourcreativity and #hugfoodservice.

See HUG products live at Worldchefs Congress & Expo 2022 in Abu Dhabi and meet the experts at their booth in the heart of Worldchefs Village. A Tartelettes Contest will also be held in Abu Dhabi, hosted by Emirates Culinary Guild. 

“Worldchefs and HUG have enjoyed a wonderful partnership since 2018 and we are proud to be a part of the HUG Familie,” says Ragnar Fridriksson, Worldchefs Managing Director. “HUG tartelettes will be the canvas for the world’s top chefs and pastry chefs artful creations at the Global Chefs Challenge.”

“We are excited to meet as many of our friends and partners from all around the world in Abu Dhabi!” says René Keller, Head of Sales Foodservice Export.

Read more about Worldchefs’ partnership with HUG here and visit their website for more information on their products.

More information on the Global Chefs Challenge Final and Worldchefs Congress & Expo, taking place 30 May to 2 June 2022 in Abu Dhabi, can be found at www.worldchefscongress.org.

– END –


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 curriculums, 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.

For press and media inquiries
[email protected]

Categories
Press Releases

Worldchefs Welcomes FAN Culinary Education as Education Partner

Worldchefs Welcomes FAN Culinary Education as Education Partner

  • Shanghai’s FAN Culinary Education has joined Worldchefs as an Education Partner.
  • FAN Culinary Education 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 foundational “Back to Basics” approach, FAN is a destination for anyone who wants to explore their passion for the culinary arts.

Paris, 25 of January 2022 – FAN Culinary Education has joined Worldchefs as a Education partner. The partnership unites FAN Culinary Education with an international network of hospitality educators leading the future of culinary education and training.

Text, logo

Description automatically generated

Accepted as a Worldchefs Recognized School, FAN Culinary Education 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. 

Since FAN’s founding in 2017, interest in the Chinese culinary landscape has progressively grown, along with its abundant opportunities and economic value. FAN Culinary Education has expanded to build on these opportunities. Today, with its campuses in Shanghai, FAN is a destination for anyone who wants to explore their passion for the culinary arts.

At FAN Culinary Education, Founder and Director Clinton Zhu has put in years of conceptualization to develop unique teaching materials that combine both local and international cooking methods. The curriculum prepares the new generation of chefs to be extremely versatile in their skillsets.

“Worldchefs is proud to welcome FAN Culinary Education as an Education Partner. FAN’s core values of responsibility, passion, and humility resonate with our shared vision for tomorrow’s forward-thinking leaders,” says John Clancy, Worldchefs Education Director. “Together with all our Education Partners, we know that honoring the best in quality culinary education can help students proudly build a career path in the industry, and also be part of a brighter future.”

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

-end-

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 curriculums, 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.

For press and media inquiries
[email protected]

Meet Eric Pateman: Worldchefs Congress & Expo 2022

Eric Pateman has been dubbed by Forbes “the tastemaker who’s defining countries’ entire culinary strategies.” With a chef background, an MBA, and international experience in over 100 countries, he’s traveled pole to pole shaping the future of food.

As one of the world’s leading consultants and strategists on culinary tourism, he’s using his platform to amplify the voices of food artisans, farmers, fishers, and foragers. He shares with us how this commitment has inspired his session topic for Worldchefs Congress 2022.

You’ve titled your Worldchefs Congress session Bridging Cultures and Building Communities Through Food: Indigenous Engagement Strategies. Can you tell us more about the inspiration for this important topic?

Around the world, huge numbers of settlers live and work on the unceded lands of Indigenous Peoples. As guests, we know that we need to respect our hosts — to acknowledge their hospitality, to recognize the harm that our presence has caused and to ensure they always have a seat at the table. It can be intimidating to speak about race and culture, because there is always a fear of saying the wrong thing or giving offense. So, how can we learn together?

Food has always been a way of bringing people together across cultures and generations; it shapes our understanding of the world and preserves stories of our history and geography. I, like many chefs, embrace food as a powerful tool for building relationships within and between communities.

Sharing examples of best practices from around the world, I’ll offer practical strategies for using food to bridge the cultural divides we face in our interactions with others — creating opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking.

What will be the key takeaways?

  • Strategies for effective and respectful communication with Indigenous groups
  • Review of global best practices for bridging cultural divides through food

Why should chefs attend Worldchefs Congress 2022?

Any industry professional should sign up as this is the perfect opportunity to travel, learn about a new culture, and be surrounded by some of the best minds in the culinary world.

Chefs will learn about how to think outside the box. As a chef with a finance degree and 25+ years of experience globally, I can help them understand a realm of new possibilities and inspire them to think outside the kitchen.

What advice do you have for young chefs today?

Think outside the box – the industry is changing and you need to be creative.

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 Eric and our other keynote speakers at www.worldchefscongress.org/speaker.

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors