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Author: France
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Happy Rosh Hashanah!
Dear Chefs,
Happy Rosh Hashanah! We are sending many heartfelt wishes your way for this Jewish New Year and look forward to another eventful and successful year to come. L’Shanah Tovah!
Warm culinary regards,
President Thomas and the Worldchefs Team
Dear Chefs and Members,
Greetings!
We would like to inform you that our LTB-World Chefs Without Borders Committee headed by chef J.A. Ventura will be having an outreach program on September 29 at the Aeta community in Sapang Bato, Porac Pampanga.
Chefs who will be participating are Sonny Mariano, Rommel Hinlo, Jac Laudico, Pauline Lagdameo, Jam Mendoza, Cherrie Tan, Paulo Domingo and members of the Philippine Young Chefs Club.
Chef J.A. did an ocular of the site recently, please find activity details below.
Should you like to support this project in food, equipment or ingredients. Kindly contact chef J.A. Ventura (javentura313@gmail.com)
Thank you and best regards,
J. Gamboa
Director for Education
LTB Philippines Chefs Association
Name of Program: Aeta Community Outreach Program
Date of Program: September 29, 2019
The goal of Program: To support the health department’s fight against dengue in the indigent communities by conducting a feeding program alongside their medical mission. The food that will be provided by LTB shall augment the medicines and help in addressing the communities’ protein and nutrient deficiency to fully combat the epidemic. Vegetable seeds will also be provided to make their nutrient intake more sustainable.
Location: Sapang Bato Porac, Pampanga
LTB will provide the following: Transportation for volunteers/equipment/supplies, tools and equipment, meals, feeding ingredients, packaging
Number of people to be served: 300 pax
Budget per person: approx Php80-90 /head (food and water)
List of LTB Members participating: J.A. Ventura, Pauline Lagdameo, Sonny Mariano, Rommel Hinlo, Jac Laudico, Jam Mendoza, Cherrie Tan, Paulo Domingo, PYCC
Paris, France · 27 September 2019 · Education for Employment with White Rabbit Family and Chef Vladimir Mukhin
The below article has been translated from Russian. Original links can be found below.
“I’m a Chef” is a charity project by Electrolux Russia, helping to provide professional development to youth leaving orphanages and teenagers living in foster homes or in heavy life circumstances. The program was developed under the guidance of Electrolux Food Foundation and Worldchefs, part of the Feed the Planet initiative Education for Employment.
On 27 August, the final event of the 2019 “I’m a Chef” project was held. This year was supported by the renowned and the best restaurant chain in Russia, White Rabbit Family (WRF), and by Vladimir Mukhin – #10 Best Chefs Award in 2018. He is also the brand chef of White Rabbit Restaurant, which is #13 in World’s 50 Best Restaurants.
Over the course of 2 months, 15 teenagers were trained in basic cooking skills under the guidance of professional chefs in the Worldchefs community. The programme took place at the base of 1st Moscow Educational complex restaurant business faculty, fully equipped by Electrolux Professional and Electrolux household appliances.
Within the framework of the program, the students also had the unique chance to visit WRF restaurants to see the work of real kitchens and to meet the brand chefs, gaining a deeper understanding of the profession. The students met with Vladimir Mukhin (Chef’s Table), Anatoly Kazakov (Selfie, 65th in the World’s 50 Best), Olga Suzdalkina (Chicha), Vitaly Istomin and Alexey Kogay (Sakhalin) and Andrey Koshkodan (Luciano), who is also a former orphanage graduate.
On 26 August the students were tested by Vladimir Mukhin in the training kitchen.
On 27 of August the final event took place, where the students demonstrated the skills gained during their 8 weeks of study. They were divided into 4 teams. Every team cooked its own dish: starter, soup, main dish or dessert. The jury consisted of media representatives and WRF chefs. They were judging the People’s Choice competition. The jury was presented by: Vladimir Mukhin, Alexey Kogay, Anatoly Kazakov, Irina Zarkova and mass media representatives.
The participants were further awarded by Electrolux and the White Rabbit Family.
The main prize for the winners was the opportunity to hone their skills in WRF restaurants. At the end of the final, Vladimir Mukhin announced that he would in fact take all the students to practice in the restaurants after a personal talk with each participant to define the individual details, helping to choose the right place for everyone.
Vladimir Mukhin shared, “There was a rule in the project, that I have to choose the best students for practicing, but I got used to breaking rules, so I decided to invite all the students. We will meet with everyone and decide individually, which restaurant will suit best in every case. Remember, being a chef is a very hard daily work. Every chef passes through the fall downs and the periods of bad luck, which at the end make us stronger.”
The names of the finalists:
- Azarov Alexander (18 years) A student of culinary college. Orpahage ЦССВ No1, also was living in the foster family. Will practice at Chefs Table WRF restaurant.
- Afanasyev Maxim (17 years) Last year at school and going to enter cooking college, now in a foster family. Will practice at Gorynych WRF restaurant.
- Borisov Dmitry (19 years) Studies at the construction faculty.
- Vlasov Valery (20 years) Has entered the culinary college. Graduated from the orphanage ЦССВ «Sputnik».
- Dudnik Nikita (15 years) Studies at school. From the orphanage ЦССВ «Nash Dom», now in the foster family.
- Zamolodchkov Daniil, (16 years) Going to enter culinary college. Now in the foster family. Will practice at White Rabbit WRF restaurant.
- Iegovina Elizabetta (16 years) Has entered culinary college. From the orphanage ЦССВ №1, from the foster family. Will practice at Gorynych WRF restaurant.
- Kotova Polina (21 years) Graduated from the orphanage ЦССВ «Sinyaya Ptitsa».
- Kupriyanova Elena (19 years) Graduated from culinary college. Graduated from the ЦССВ «Polyarnaya Zvezda. Lives in the adaptation center, Degunino. Will practice at Vokrug Sveta WRF restaurant.
- Lelyavskaya Elizaveta (19 years) Lives in a family with heavy life circumstances.
- Prohorova Julia (19 years) Studies in culinary college. From the orphanage, also lived with a foster family. Will practice at Selfie WRF restaurant.
- Sidirova Maria (16 years) During the project entered culinary college. From the family with heavy life circumstaces. Will practice with the pastry chef in the WRF confectionary kitchen.
- Romanov Ruslan (17 years) Interested in more training in the culinary profession. From the orphanage ЦССВ «Kakhovskiye Romashki, lives in the foster family.
- Chervinov Maxim (19 years) Interested in more training in the culinary profession. Graduated from the orphanage.
Winners аre:
- 1st placeо: Azarov Alexander and Sidorova Mariya
- 2nd Place: Iegovina Elizabetta and Isaev Rustaev Ivan
- 3rd place: Vlasov Valery and Lelyavskaya Elizaveta*
- Special Prize: Dudnik Nikita*, Zamolodchikov Daniil*, Sidirova Mariya
- *has won the additional education: basic pastry course in best Moscow studio
Mukhin continued, “It is not a secret that my work is a dream job. My work is my main living place, but as a change, every day I get satisfaction from the creative process: from people I work with, from the traveling and getting new knowledge. What is more, this profession is well paid. Long ago I realized that sharing the skills and knowledge is a vitally important habit. It provides a circulation of energy and makes you happy. I will feel happy if we manage to motivate the guys and someone will have a wish to become one of us. We can not help all, but if we help at least one of the guys, it means that we managed to do a great job.”
In Russia, approximately 6000 teenagers graduate from orphanages each year. They find themselves going into adulthood with very little life experience, as they are generally not taught independence while in orphanages. Most of them find it difficult to perform even basic tasks like using public transport, buying groceries or cooking. They also often struggle with a choice of profession.
In order to help such teenagers, Electrolux in Russia launched “I’m a Chef” – a charitable culinary education project. The program gives children the opportunity to master the profession of a chef. They also learn how to work in teams and start to understand the requirements for building a career in hospitality.
The program was launched last year and the results of the first wave were also impressive. In April 2019, Oleg Laptev and Angelina Oparina – two finalists from 2018 – took part in the national professional competition “Chef a la Russe”, where they came in at a 4th place in the “Juniors” nomination. This year, Oleg Laptev is assisting a chef in second wave of the “I’m a Chef” project. During the project, Oleg got an offer to practice his skills in one of WRF restaurants, Luciano, under the guidance of Luciano brand chef Andrey Koshkodan, who is also a former orphanage graduate.
“It is important for us to convey to these kids that everyone, regardless of their circumstances, can change both their present and future,” says Pavel Potapov, General Director of Electrolux in Russia.
Project pages (in Russian): Voknakte and Electrolux Russia
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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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.
Did you know there are over 600 varieties of oranges worldwide?
This fruit is enjoyed by children much more than any other fruits & vegetables. Oranges not only contain Vitamin C to support a healthy immune system, but they also have fiber that will prevent digestive issues and help keep children’s appetites satisfied longer.
So, be sure to download the toolkit to get the adorable character and recipe below. And for many more recipes provided by our partner, Nestlé Professional, to help you have a successful and fun International Chefs Day event!
Fun Fact #1: Brazil produces one-third of the orange production in the world
Fun Fact #2: Sweet orange is a hybrid of Pomelo 25% and Mandarin 75%
Vanessa Marquis, Chairman
International Chefs Day Committee
“Preparing Children for a Healthy Life!”
internationalchefsday@worldchefs.org
#ThisIsWorldchefs
#InternationalChefsDay
#NestleProfessional
Paris, France · 23 September 2019 · World Chefs Without Borders prepares for CSR Vietnam
World Chefs Without Borders (WCWB) announced today that plans are underway for Chefs Social Responsibility (“CSR”) events to be held in Ho Chi Mhing, Vietnam from October 19 to 21, 2019.
During CSR Vietnam, WCWB members from Malaysia, Myanmar, Taiwan, Sri Lanka, China, Iceland, Singapore and Vietnam will join the Professional Chefs Guild of Saigon to showcase Vietnamese cuisine and local products during the International Chefs Day Gala Fund Raising Dinner and when preparing healthy meals to feed over 500 homeless children.
Funds raised on International Chefs Day, October 20, 2019, will provide better basic kitchen facilities to feed the homeless children at the City Youth Center and will support the ROOM TO READ children education program.
WCWB Chairman Willment Leong will be onsite leading CSR Vietnam, and firmly believes, “As Chefs, if you can’t find faith in humanity, perform your CSR and you will become the faith in humanity.”
Alexander Chong, Executive Chef of New World Saigon Hotel has been appointed Project Director for CSR Vietnam. WCWB is confident that by working together, these humanitarian events will be a big success and make a difference in the lives and hearts of the children.
WCWB CSR Vietnam Slogan – “There is Always Hope for a Better Tomorrow”
ABOUT ROOM TO READ
Room to Read is a non-profit organization for improving literacy and gender equality in education in the developing world. Headquartered in San Francisco, California, and founded on the belief that “World Change Starts With Educated Children,” the organization focuses on working in collaboration with local communities, partner organizations and governments. Room to Read develops literacy skills and the habit of reading among primary school children and supports girls in completing secondary school with the relevant life skills to succeed in school and beyond. Room to Read is serving communities in ten countries in Asia and Africa: South Africa, Zambia, Tanzania, Sri Lanka, India, Nepal, Bangladesh, Laos, Cambodia, and Vietnam.
ABOUT WORLD CHEFS WITHOUT BORDERS
World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by Worldchefs. Our mission is to support and mobilize our global network of volunteer chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters.
For information on WCWB, contact: For International Chefs Day Gala
Willment Leong, WCWB Chairman Fundraiser Dinner Tickets, contact:
wcwb@worldchefs.org saigonprochefs@gmail.com
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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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.
Not only is the cucumber high in water content, it also…
– contains antioxidants
– lowers blood pressure
– good source of potassium
– supports healthy skin
– boosts bone health
So at your International Chefs Day event, try adding cucumbers and honeydew to your water dispenser for children to drink. This will help them stay hydrated during your fun-filled event.
And you can add this cute character above by printing it from the toolkit on www.internationalchefsday.worldchefs.org and placing it next to your infused water dispenser.
Fun fact: The biggest cucumber, grown in southern China, was 67 inches long and weighed 154 pounds.
Vanessa Marquis, Chairman
International Chefs Day Committee
“Preparing Children for a Healthy Life!”
internationalchefsday@worldchefs.org
#ThisIsWorldchefs
#InternationalChefsDay
#NestleProfessional
Paris, France · 9 September 2019 · Worldchefs mourn the loss of Chef Michael Wunsch
It is with great sadness that we reflect on the loss of a culinary leader, Chef Michael Wunsch. Mike, as he was known to his friends and colleagues, passed away on the 3rd of September 2019. He was one of the founding members of the Emirates Culinary Guild and a true veteran of the industry.
“With the passing of Chef Mike Wunsch, we have lost another of our founding members and our longest serving Board Member as Treasurer since 1992,” says Andy Cuthbert, Continental Director Africa & Middle East. “Mike was one of the original team along with Chef Mike Lee, our first President, who sat at a table sometime in 1991 to inspire other chefs to start the Emirates Culinary Guild and help form today what is one of the largest and longest serving chefs’ associations in the region. We will be ever grateful to this gentle man and great friend. Rest in peace, Chef.”
Chef Uwe Micheel, President of Emirates Culinary Guild, shared “With Chef Michael Wunch, I personally lost a longtime friend and great colleague. Mike was the Emirates Culinary Guild’s Treasurer from 1992 when the Guild was founded. He was one of the key people who set up and made ECG grow. First for many years he worked as a Hotel Executive Chef and then as a Chef and Partner with the Barakat Quality Plus. Till the end, Chef Mike spent his time and energy to develop Young Chefs. We will miss him a lot not only in the United Arab Emirates and but also in Germany, his home country. Our deepest condolences go to both his family in Germany and in UAE.”
Originally from Germany, Chef Mike made his home in Dubai for more than 19 years. He will be missed by his community in Dubai and friends around the world.
To view a memorial video put together by the MARSHAL Chef TV Show, click here.
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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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.
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Paris, France · 6 September 2019 · Worldchef Education Director is honored with major award from World Gastronomy Institute
Congratulations to our very own Education Director, Chef John Clancy, for having received the Medal of Honor from the World Gastronomy Institute (WGI), recognizing his work with the Institution and his merits in the field of gastronomy. A leader in the world in culinary education, we congratulation John for this major award, and thank him for his great contributions to World Association of Chefs’ Societies and culinary professionals around the globe! Read on for the full press release with photos issued by the Institute, also available here and for download below.
From the World Gastronomy Institute:
John J. Clancy, Medal of Honor of the WGI
Chef Clancy received the Medal of Honor from the World Gastronomy Institute (WGI) recognizing his work with the
Institution and his great merits in the field of gastronomy. John J. Clancy is surely the most influential person in the world in
culinary education, as his guidelines expand through the World Association of Chefs Societies, an organization that has more
than 10 million members in 103 countries.
Medal of Honor of the WGI
The WGI Medal of Honor is the highest award of the Institution and is granted to recognize the significant work of
professionals, entities and groups that have decisively influenced the development of gastronomy in the world.
The Award Ceremony was organized in the Events Room of MEDITERRANEO CULINARY CENTER (MCC) in Valencia
(Spain) where Mr. José Manuel Iglesias, Secretary-General of the WGI and Mr. Luis Tesón, Corporate Vice-President, awarded
the Medals of Honor.
In addition to his Medal and Diploma, Chef Clancy received as a present, a travel case with a travel heater for infusions
with a selection of teas from the Dilmah company, the best Ceylan Tea.
Among the many reasons to reward him, John Clancy has dedicated his life to culinary education as a teacher and as
director of schools, being an international reference thanks to his work within Worldchefs, an organization in which he has
created school recognition programs and of certification of professionals, ensuring that culinary education has higher standards.
His work is highly valued worldwide.
The Ceremony was celebrated in Dublin (Ireland)
The event took place at the the famous Guinness brewery. The Guinness Storehouse at St. James’s Gate Brewery in
Dublin, Ireland was an incomparable and original setting in which attendees enjoyed an exciting experience.
Mr. José Manuel Iglesias – WGI Secretary-General – imposed on Mr. Clancy the award called “Medal of Honor for
Gastronomic Merit” in an emblematic space, which receives millions of amateur and professional visitors. On behalf of the
Steering Committee of the World Gastronomy Institute, Mr. Juan José Burgos attended the Senior Vice-President of the WGI and
is also the President of Slow Food in Madrid.
The event was invited by chef Patrick Brady, President of the Panel of Chefs of Ireland. Attendees were accompanied by
Vicki McGrath on behalf of the Guinness home (Diageo) who acted as hosts of the event and the ceremony was honored to have
the cooperation of the Embassy of Spain, which delegated to Mrs. Teresa Gancedo of Tourspain , “Counselor of Tourism “and
Managing Director of the Office in Dublin the official Spanish presence, given that the WGI Headquarters is now in Spain.
The WGI Delegation visited the new university campus in Dublin, where they were received by Dr. Frank Cullen – Head
of School of Culinary Arts at Technological University Dublin – Cathal Brugha Street City Campus. After, they visited Chef Clancy’s
former school, at Cathal Brugha Street, Dublin City.
During the meetings held on the Campus, a possible framework for institutional collaboration was established at the
international level, to promote joint courses with the Mediterraneo Culinary Center, a Spanish school supervised by the World
Gastronomy Institute.
In the most playful field, the Delegation traveled to the Cliffs of Moher, one of the great tourist attractions of the Irish
lands, and also had the pleasure of enjoying an Irish Whiskey tasting at the Jameson Distillery, an excellent liquor property of the
multinational Pernod Ricard, very representative of Ireland.
John J. Clancy
Chef Clancy is “WGI Special Consultant for Institutional Affairs in Culinary Arts” and the Education Director for
Worldchefs (World Association of Chefs Societies). responsible for the management and direction of Worldchefs educational
programmes which includes: Recognized Schools Programme and Worldchefs Global Certification Programme which he led the
development of in partnership with City and Guilds of London Institute. He has extensive experience as a Culinary Educator and
consultant and was a Senior Lecturer in Culinary Arts and Gastronomy at Technological University Dublin – TUD for over 30 years.
He was Congress Director for the Worldchefs World Congress 2004. He is a Worldchefs Certified Culinary Judge and has
represented Ireland as Chief Examiner and International Judge for the World Skills Competition and Chief Advising Examiner to
the Department of Education and Science for the National Skills competitions in Ireland. Academic qualifications include:
Master of Science Degree in Culinary Entrepreneurship. Bachelor of Science Honors Degree in Education and Technology.
Licentiateship of the City and Guilds of London Institute.
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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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.
Paris, France · 2 September 2019 · Global Chefs Challenge Results: Who will compete at Worldchefs Congress & Expo 2020
The Global Chefs Challenge semi-finals concluded last month with Africa & Middle East delivering the resulting qualifying teams. With regional selection in Europe, the Americas, the Pacific, and Africa & Middle East now complete, the best talent in culinary competition are set to compete at the final, joining top performers from the 2018 Culinary World Cup and wild card competitors from final’s host country, Russia.
The Global Chefs Challenge final will be held during Worldchefs Congress & Expo in St. Petersburg Russia, July 28-31, 2020. With the backdrop of this prestigious biennial event, the anticipated Global Chefs Challenge final sees the best chefs from around the planet go head to head. After many months of competition and preparation, the world’s most promising chefs will experience four days of intense competition and give their very best as they fight to win the prized trophy and title of Worlds Best Chef.
To learn more about the Global Chefs Challenge and the Road to St. Petersburg, visit www.globalchefschallenge.org. A complete list of qualifying countries can also be found below.
Catch all of the action live at Worldchefs Congress & Expo 2020. For tickets to the Global Chefs Challenge final and complete access to Congress & Expo events, register now at www.worldchefscongress.org.
Global Chefs Challenge Qualifying Countries
Global Chefs Challenge category:
- Belgium
- Canada
- Czech Republic
- Fiji
- Finland
- Hong Kong
- Hungary
- Iceland
- Italy
- Norway
- Poland
- Russia
- Scotland
- Singapore
- Slovenia
- South Africa
- Sweden
- Switzerland
- Taiwan
- Wales
Global Pastry Chefs Challenge category:
- China
- Fiji
- Hungary
- Italy
- Russia
- Singapore
- South Africa
- Sweden
- United Arab Emirates
- United States
Global Young Chefs Challenge – Hans Bueschkens Trophy category:
- China
- Czech Republic
- Italy
- New Zealand
- Norway
- Russia
- South Africa
- Sweden
- Switzerland
- United States
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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our 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.
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