Nicolas Decloedt is bringing plant-based cuisine to new heights. Awarded a Michelin Green Star in 2021 and voted Best Vegetable Chef of 2019 by the renowned culinary guide Gault & Millau, his restaurant humus x hortense was voted the world’s Best Vegan Restaurant, ranks 9 of the Top 100 Best Vegetables Restaurants worldwide by We’re Smart World, and was awarded with 3 toques by Good Food (Brussels), the highest achievement for a sustainable restaurant.
At Worldchefs Congress 2022, he’s bringing a love for nature to the table, showing how vegetable and plant varieties can offer a wealth of inspiration.
Tell us a bit about your cooking demo, Evolution in the Future of Gastronomy: We’re Smart Green Guide:
We will reveal how we work with vegetables and how we bring them to another level.
Why should chefs attend Worldchefs Congress 2022?
To broaden their horizon.
What advice do you have for young chefs today?
Be curious. No prejudices.
Any final words of wisdom?
“If it is worth the going, it is worth the ride.” – Tom Waits
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Worldchefs Welcomes the Detroit Institute of Gastronomy as Education Partner
A leader in culinary apprentice programs, the Detroit Institute of Gastronomy has joined Worldchefs as an Education Partner.
The Institute has been accepted as a Recognized School and is a part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
With a comprehensive hands-on approach, the Detroit Institute of Gastronomy couples online learning with on-the-job experience, offering a network of approved placements with industry partners to support and empower student achievements in knowledge, skills, and abilities.
Paris, 30 of March 2022 – The Detroit Institute of Gastronomy (DIG) has joined Worldchefs as an Education Partner. The partnership unites the Michigan-based and U.S. Department of Labor Registered Apprentice Program with an international network of hospitality educators leading the future of culinary education and training.
Accepted as a Worldchefs Recognized School, the Detroit Institute of Gastronomy fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.
The Detroit Institute of Gastronomy culinary arts program is a comprehensive hands-on program designed to expand the student’s understanding of cooking and gastronomy through apprenticeship. With industry partners, the Institute leads the way in preparing students by supporting and empowering their achievement of knowledge, skills, and abilities.
Coupling online education with real-world experience, DIG creates opportunities in the industry with quality on-the-job learning. The “learn while you earn” motto and model provides students with career-building support for experienced mentors and approved job placement to teach culinary skills.
Building productive culinary careers with a competitive edge, the Institute’s results are realized in students and alumni who contribute to their community, continue lifelong learning and become global citizens.
Students can also earn up to seven globally recognized certifications and credentials through the program, giving alumni a competitive edge in the workplace and building a progressive path for continuing education and career growth.
“Worldchefs is proud to welcome the Detroit Institute of Gastronomy as an Education Partner. DIG’s commitment to accessible, student-centered, and globally minded culinary education complements Worldchefs’ vision to strengthen opportunities and provide industry-recognized skills,” says John Clancy, Worldchefs Education Director. “DIG and all Worldchefs Education Partners play a crucial role in fostering industry leaders.”
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.
Alshaya Group Provides First Batch of Global Hospitality Certification, Recognizing Skills in MENA
Alshaya Group has issued their first batch of Global Hospitality Certification, recognizing the skills of 154 chefs with quality-assured digital credentials.
Alshaya Group, one of the world’s leading brand franchise operators with an award-winning portfolio including The Cheesecake Factory and P.F. Chang’s, is the first in MENA to offer Global Hospitality Certification to help develop the careers of its employees.
The event marks a major step forward in recognizing skills in the industry and progressing talent with industry-assured recognition and Worldchefs’ global quality mark.
Paris, 21 of March 2022 – Alshaya Group, one of the world’s leading brand franchise operators, has issued the first batch of Alshaya Global Hospitality Certification (AGHC), a unique international culinary certification to help develop the careers of its professional culinary employees.
Developed for Alshaya and endorsed by City & Guilds and Worldchefs, AGHC is the first of its kind in the region. The customized certification programme provides employees in Alshaya hospitality division with professional recognition for their skills and achievements, benchmarked to international standards.
The first group of 154 Alshaya chefs have received their AGHC certifications and were issued digital badges that represent their Certification achievements, allowing earners to showcase their skills. AGHC will make it possible for Alshaya employees to get recognized for the skills and experience they have developed and will help them stand out from the crowd as their career develops.
“Too often chefs do not get truly recognized for what they do or what they have accomplished with their culinary experience,” says Bill Zito, Head of Culinary Operations at Alshaya Group. “Partnering with Worldchefs allows us to truly certify and recognize chefs for what they have done, and gives them something to be proud of. It’s been a great journey and we are very happy to offer this unique experience and see so many talented Chefs get certified.”
AGHC is fully funded by Alshaya for its employees as part of Alshaya’s ongoing investment in its people and provides a fully portable, practical, and professional qualification. Certification is broken down into five levels, depending on the employee’s expertise and level of responsibility. No exams or study time is needed, with certification based solely on experience and level of responsibility and assessed by an independent panel. Certification is made in the form of a customized digital badge, which provides a portable secure method to showcase achievements.
Certified Chef de Partie Christopher Subho Gomes
“I felt very happy when I came to know that I am now a certified Chef de Partie through the Worldchefs Global Certification made possible by Alshaya. It has given me the motivation and enthusiasm to develop my career within Princi and Alshaya, and to further my culinary journey,” shares Certified Chef de Partie Christopher Subho Gomes.
With a wide portfolio of award-winning restaurants including The Cheesecake Factory, P.F. Chang’s, Texas RoadHouse, Asha’s, Dean & Deluca, Bouchon Bakery and Princi, Alshaya Group has a strong hospitality footprint in the MENA region. AGHC represents a major step forward in recognizing skills in the industry, and progressing talent with industry-assured recognition and Worldchefs’ global quality mark.
– END –
ABOUT ALSHAYA GROUP
Alshaya Group is a dynamic family-owned enterprise which was first established in Kuwait in 1890. With a consistent record of growth and innovation, Alshaya Group is one of the world’s leading brand franchise operators, offering customers an unparalleled choice of well-loved international brands, including: Starbucks, H&M, Mothercare, Debenhams, American Eagle Outfitters, P.F. Chang’s, The Cheesecake Factory, The Body Shop, M.A.C, Victoria’s Secret, Boots, Pottery Barn and KidZania.
Alshaya Group’s portfolio extends across MENA, Russia, Turkey, and Europe, with thousands of stores, cafes, restaurants and leisure destinations, as well as a scale online and digital business.
Operating in multiple sectors including Fashion, Food, Health & Beauty, Pharmacy, Home Furnishings and Leisure & Entertainment, Alshaya Group colleagues are united by a commitment to delivering great customer service and brand experiences.
Fresh, modern, and relevant, Alshaya’s constantly evolving retail portfolio reflects the choices and lifestyle of its customers. From flagship stores and restaurants in prestige malls, to local coffee shops, drive-thru’s and online, Alshaya Group brings customers the brands they love in the places they want to be.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Service management is the new buzzword on the business scene, and is destined to become one of the most sought after skill sets across business sectors, says an education expert.
Corporate sector companies are increasingly appointing Hospitality Management graduates to senior positions outside of their traditional roles, particularly due to their ability to interface effectively with the public and handle diverse crises, an education expert says.
“In the wake of the pandemic and lockdown measures, the hospitality and service management industry has grown and evolved tremendously, and to paraphrase the famous saying – reports of its demise have been greatly exaggerated,” says Candice Adams, Academic Development Manager at The IIE School of Hospitality and Service Management, a brand of ADvTECH, Africa’s largest private education provider.
Adams says that in recent years, the definition of hospitality evolved beyond the traditional one of receiving and welcoming guests and visitors and provisioning services in traditional hospitality environments such as hotels and restaurants.
“Customer-centricity has evolved, building a whole new perception of what it means to live and work in the ‘hospitality industry’,” she says.
“Due to an increase in expectations regarding what constitutes good customer service on the part of the general public, a wide range of companies look for those leaders who have a track record of being able to fulfil the needs and demands of their customers, and a hospitality management background is emerging as just the qualification that encapsulates the diverse range of skills required to do so.”
Candice Adams, Academic Development Manager at The IIE School of Hospitality and Service Management
Adams says that this broadening of the understanding on the part of employers, of the skillset held by Hospitality Management graduates, is translating into opening an abundance of career opportunities for graduates.
“Service management is the new buzzword on the business scene, and is destined to become one of the most sought after skill sets across business sectors as businesses adapt their strategies to differentiate themselves from their local and international competitors following the pandemic and the massive acceleration in globalisation that has resulted.”
New job titles and roles are being created in businesses – focusing on guiding, supervising, curating or managing the customer journey – such as customer success consultants / managers, customer experience consultants, customer relationship managers, client services representatives, service managers, customer value representatives, and client innovations representatives/ managers to name but a few.
“Additionally, in the traditional hospitality industry, we are seeing that change is happening faster than ever before. The travel industry is one of the largest and most influential on earth, and is starting to pick up again globally, not just locally. While we may not be at the point of beds that make themselves or self-cleaning bathrooms, technology and innovation are bringing new and exciting changes for hoteliers and guests.
“In addition to forward-thinking hotel tech, we’re seeing changes to the workforce and work culture, shifting guest preferences, and an increased focus on eco-friendliness.”
So what will the hotel of the future look like?
“Based on research focusing on new trends, hotel designs will be a lot less big box and a lot more out of the box,” says Adams.
“Hotel design trends now show a different approach, focusing on art, community, and uniqueness. In some hotels, the space itself is what drives uniqueness, with creative lobby ideas or public areas that showcase nature, for example.”
The internet of things is spreading not only into homes, but also into hotel rooms, adds Adams.
From access to streaming services to a room key on your smartphone, the essential hotel amenities in a guestroom are becoming increasingly digital. Guests want concierge services or temperature controls at the push of a button (or tap of a finger), and voice-activated controls are expanding beyond simply asking Siri / Google or Alexa to play your favourite song. These trends might sound futuristic, but it won’t be long before guests will expect them, rather than these features being a nice-to-have.
“These automations aren’t going to automate themselves. Ensuring that the hospitality experience – whether in restaurants, for functions, or hotel stays – continue to deliver and delight, will always require a human with the right skills and leadership qualities.
“So for those students interested in studying Hospitality and Service Management, the message is clear – your options are good and growing not just in the traditional environment, but are also expanding into other career paths with great prospects.”
You can hear more from South Africa on World on a Plate. Tune in to Episode 31: The Tipping Point with James Khoza, President of the South African Chefs Association
Paris, 8th of March 2022 – It is with great sadness that we share with you the news of the passing of the visionary founder of Hospitality Services, Nouhad Dammous.
We will remember Nouhad as the the godfather of the Lebanese hospitality industry and a great mentor. Known as a visionary man, Nouhad was instrumental in shaping hospitality in the region, particularly education. He dedicated his life to hospitality and Lebanon. believing in the talent, potential and energy of its people. He always emphasized the importance of empowering tomorrow’s talent and developing the creative and innovative potential of young people throughout the education and training sector.
He leaves behind a beautiful legacy of hospitality excellence through his lifelong projects, namely Hospitality Services. He will forever be known for his dedication, perseverance and wisdom.
He will be greatly missed by his family and the community he served with passion and dedication.
Worldchefs President Thomas A. Gugler wishes a personal and heartfelt farewell for his last journey for a long term friend and colleague with sincere condolences for his family.
Our thoughts go out to all those who loved him and we wish them strength at this difficult time in dealing with his enormous loss.
Christopher Koetke is an umami expert and so much more. For well over 3 decades. He’s worked in some of the finest kitchens in the US, France, and Switzerland, and taught at world-class institutions around the globe.
At Worldchefs Congress 2022, he’s taking us through the intersection of science and taste to demystify this often misunderstood 5th taste.
Tell us a bit about your presentation, Harnessing the Art and Science of Umami to Make Superlative Cuisine.
While umami is our fifth taste, it is less commonly understood than the other 4 basic tastes. At the same time, it has significant potential to unleash new and deeper levels of flavor in your cuisine. Join me for an in-depth look at the science behind umami and the art of using it consciously and in balance with other tastes. This presentation will deepen your knowledge of umami and provide ideas and insight for your cooking.
What will be the key takeaways?
the science behind umami
the art of balancing umami with other flavors
how to unleash new and deeper levels of flavor in your cooking
Why should chefs attend Worldchefs Congress 2022?
It has simply been too long since we have all been together. We crave human connection and seeing friends and colleagues in person and not via zoom. It is also a great opportunity to learn from true experts and deepen the knowledge of our global impact.
What advice do you have for young chefs today?
Talk to everyone! Introduce yourself. You will see that there are many professionals who are deeply committed to your success and are happy to provide guidance, etc. Get lots of business cards and follow them up after the Congress.
Any final words of wisdom?
We need to always keep a focus on sustainability and act as professionals. With every passing day, it is more urgent.
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.
Shaun Payen is one of the youngest people on the planet to achieve the title of Distinguished Toastmaster–the 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.
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.
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.
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.
Worldchefs Congress inAbu Dhabi Awaits Junior Chef of Wales winner
Wales, 17th of February 2022 – A chance of a lifetime trip to the Worldchefs Congress 2022 in Abu Dhabi is part of the attractive prize awaiting the winner of the Junior Chef of Wales final next week.
Five Welsh chefs will be showcasing their skills in the final on Thursday next week at the Welsh International Culinary Championships (WICC), hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.
The prestigious Junior Chef of the Wales contest is organized by the Culinary Association of Wales (CAW).
The finalists are Katie Duffy, 17, an apprentice at Stradey Park Hotel, Llanelli, Stephanie Grace Belcher, 21, from Abergavenny, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, Falon Bailie, 17, from Three Cocks, apprentice chef de partie at Foyles of Glasbury, Glasbury, Dalton Cain Weir, 22, from Llandudno, head chef at Watson’s Bistro, Conwy and Cai Morris, 21, from Llandegfan, chef de partie at The Bull, Beaumaris.
The five chefs will have three hours to prepare and cook a three-course meal for four people, including mostly Welsh ingredients, a seafood starter or fish appetizer will be followed by a main course featuring one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.
Apart from claiming the prestigious Junior Chef of Wales title and dragon trophy, the winner will have a chance to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with Culinary Association of Wales delegates.
The winning chef will also qualify for the semi-finals of the Young National Chef of the Year contest, organized by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.
The winner will be announced at a the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.
Stephanie, whowill be making her culinary competition debut, gained valuable experience when she was 17 by doing stages at Michelin starred restaurants in London including Angela Hartnett’s Café Murano.
She previously worked at Llangoed Hall, Llyswen where she progressed from commis chef to chef de partie and achieved a Foundation Apprenticeship in Hospitality and Beverage.
She attributes her classical cooking style with modern influences to her time at Cardiff and Vale College’s The Classroom restaurant and names chef Angharad Challoner as the greatest influence on her career to date
Stephanie’s ambition is the run her own sustainable, self-contained restaurant on her parents’ farm.
“I am going into the final with the ambition to win but, honestly, it’s an achievement to even make it to this stage considering it’s my first ever culinary competition,” she said. “So long as I do my dishes proud, I will be very happy.”
Katie, from Llanelli, has followed in the footsteps of her mum, who worked front of house at Stradey Park Hotel. Katie. Describing her strengths as being organized and a quick learner, she is working towards AAA Chef Level 2 with Cambrian Training Company.
She is making her debut in the Junior Chef of Wales final but has competed in Future Chef and Rotary competitions in the past. Her ultimate ambition is to open her own restaurant, which will be a patisserie by day and restaurant at night.
“I am so happy to have made it to the final and would be really chuffed if I won,” said Katie.
Cai Morris, who has achieved a Foundation Apprenticeship in Professional Cookery through Grŵp Llandrillo Menai, says: “This is my first competition and I’m going for the experience and to showcase my skills,” said Cai. “Winning would make me much more confident.”
Having previously worked at the Buckley Hotel, Beaumaris, Chateau Rhianfa, Menai Bridge and Gaerwen Arms, Gaerwen, he describes his cooking style as classic with a modern twist.
He says the biggest influence on his career to date is his current head chef, Jason Hughes and his ambition is to progress as far as he can as a chef and open his own restaurant in Wales in the future.
Falon, who is working towards a Professional Cookery Level 2, is currently acting head chef at Foyles of Glasbury, Glasbury.
He describes his developing cooking style as classic with a twist and his ambition is to become the youngest head chef with a Michelin star.
“I hope my dishes go down brilliantly with the judges in the final,” said Falon, who is making his competition debut. “It would be great to win and get my name out there.
“I will be cooking scallops with a twist as my starter, fillet of Welsh Beef as main course and a dessert inspired by a Bryn Williams masterclass.”
Dalton has competed internationally with the Junior Culinary Team Wales and his individual competitions include Future Talent in Holland and gold medals at Skills Wales and the Wales International Culinary Championships.
He has Hospitality and Catering Levels 1 and 2, Kitchen and Larder and Patisserie and Confectionery at Level 3 and a Foundation Degree in Culinary Arts, all through Grwp Llandrillo Menai.
Dalton describes his cooking style as classic with a modern twist and says the biggest influence on his career to date has been Marco Pierre White’s philosophy on food. His ambition is to travel as a chef and to work at a top international restaurant.
“I am hoping to win the Junior Chef of Wales final, having seen how the competition works,” he said. “I have created my own menu using quality, local ingredients and hope it all turns out as well in the final as it has done in practice.”
The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales, Grŵp Llandrillo Menai, Cambrian Training Company, Roller Grill and Ecolab.
Finalist profiles:
Stephanie Belcher
Stephanie Belcher, 21, from Abergavenny, who is sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, will be making her culinary competition debut.
She previously worked at Llangoed Hall, Llyswen where she progressed from commis chef to chef de partie and achieved a Foundation Apprenticeship in Hospitality and Beverage.
When she was 17, she gained valuable experience by doing stages at Michelin starred restaurants in London including Angela Hartnett’s Café Murano.
A former pupil of Ysgol Gyfun Gwynllyw, Pontypool, Stephanie is a fluent Welsh speaker. She attributes her classical cooking style with modern influences to her time at Cardiff and Vale College’s The Classroom restaurant and names chef Angharad Challoner as the greatest influence on her career to date
She identifies her strengths as her ability to remember cooking techniques in detail and staying calm under pressure.
Her favourite ingredient is cacao and favourite dishes are: starter, shellfish; main course, Welsh Black Beef and dessert, apple galettes. Favourite restaurant is The Gaff, Abergavenny.
Stephanie’s ambition is the run her own sustainable, self-contained restaurant on her parents’ farm.
Katie Duffy
Katie Duffy, 17, from Llanelli, is an apprentice at Stradey Park Hotel, Llanelli, where she is working towards AAA Chef Level 2 with Cambrian Training Company.
She has followed in the footsteps of her mum, who worked front of house at Stradey Park Hotel. Katie, who describes her strengths as being organised and a quick learner, is developing her cooking style and likes to experiment with ingredients and flavours.
Here favourite dishes are: starter, duck; main course, Welsh Lamb and dessert, souffle. She says the biggest influence on her career to date has been her supportive family.
She is making her debut in the Junior Chef of Wales final but has competed in Future Chef and Rotary competitions in the past.
Her ultimate ambition is to open her own restaurant, which will be a patisserie by day and a restaurant at night.
Cai Morris
Cai Morris, 21, from Llandegfan, is chef de partie at The Bull, Beaumaris and has achieved a Foundation Apprenticeship in Professional Cookery through Grŵp Llandrillo Menai.
He has previously worked at the Buckley Hotel, Beaumaris, Chateau Rhianfa, Menai Bridge and Gaerwen Arms, Gaerwen and describes his cooking style as classic with a modern twist. His strengths are being organised and knowledgeable.
He loves cooking with fresh, local produce and his favourite dishes are: starter, mackerel; main course, secondary cuts of Welsh Lamb and Welsh Beef and dessert, panna cotta.
He says the biggest influence on his career to date is his current head chef, Jason Hughes and his ambition is to progress as far as he can as a chef and to open his own restaurant in Wales in the future.
Falon Bailie
Falon Bailie, 17, from Three Cocks, near Brecon, is an apprentice chef de partie and currently acting head chef at Foyles of Glasbury, Glasbury. He previously worked as a chef in Germany while he father was working at the time.
He describes his developing cooking style as classic with a twist and identifies his strengths as communication and kitchen management. He loves cooking with fish and his favourite dishes are: starter, scallops; main course, risotto and dessert, trio of lemon.
He says the greatest influence on his career to date are his parents and his ambition is to become the youngest head chef with a Michelin star.
Dalton Weir
Dalton Weir, 22, from Llandudno, is head chef at Watson’s Bistro, Conwy and a member of the Junior Culinary Team Wales.
During his career to date, he has worked for Home Cooking, Llandudno and done a stage at The Elephant Restaurant, Torquay. He has Hospitality and Catering Levels 1 and 2, Kitchen and Larder and Patisserie and Confectionery at Level 3 and a Foundation Degree in Culinary Arts, all through Grwp Llandrillo Menai.
Dalton describes his cooking style as classic with a modern twist and says his strengths are being organised and calm under pressure.
He loves cooking with fresh, local produce and his favourite dishes are: starter, seafood; main course, Welsh Lamb and dessert, apple crumble. His favourite restaurant is Rogan & Co, Cartmel and says the biggest influence on his career to date has been Marco Pierre White’s philosophy on food.
Dalton has competed internationally with the Junior Culinary Team Wales and his individual competitions include Future Talent in Holland and gold medals at Skills Wales and the Wales International Culinary Championships.
His ambition is to travel as a chef and to work at a top international restaurant.
-END-
For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.
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.
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
