Author: Clare

Worldchefs Partners with Scoolinary to Expand Access to Quality Culinary Training

Post author By Clare
Post date April 16, 2024

A new partnership between Worldchefs and Scoolinary is empowering culinary careers through online courses and scholarship opportunities, enhancing accessibility to quality culinary education across the globe.

Worldchefs has partnered with Scoolinary, enhancing accessibility to culinary education through 50+ new online courses on Worldchefs’ Approved Courses platform and a scholarship program.
The collaboration aims to make quality culinary education more accessible globally, addressing training constraints in the hospitality industry.
Worldchefs’ latest Education Partner, Scoolinary offers over 300 online courses, empowering professionals with hands-on learning and industry-relevant skills.

Paris│16 April 2024 – The World Association of Chefs’ Societies (Worldchefs) has announced a new partnership with Scoolinary, a leading online culinary education platform. This collaboration marks a significant stride towards making quality culinary education more accessible worldwide.

online courses
culinary training
Scoolinary

Partnership Highlights

Scoolinary, Worldchefs’ new Education Partner, will introduce over 50 new online courses to the Worldchefs’ Approved Courses platform, the industry directory of the best online courses and vocational training programs to start or accelerate a career in hospitality.

Scoolinary will also unveil a scholarship program exclusively available to Worldchefs’ global network of Education Partners, further fostering culinary talent and expertise.

Making Quality Culinary Education Accessible

In a landscape where culinary training faces constraints, Worldchefs is committed to democratizing culinary education. Scoolinary offers a key solution to bridge the training gap in the hospitality sector, offering a diverse array of online courses that transform culinary learning. By partnering with Scoolinary, Worldchefs reinforces its dedication to elevating standards and empowering careers in the global hospitality industry.

As part of the partnership, Scoolinary has extended a special offer to the Worldchefs community. For a limited time, Worldchefs’ international network can benefit from a 50% discount* on Scoolinary’s annual membership.

**Exclusive Offer: *Unlock Unlimited Access at Half the Price***

This exclusive offer grants you unlimited access to Scoolinary’s extensive range of courses, with new content added weekly. Benefit from the expertise of over 200 esteemed chefs and pastry chefs from around the globe as you expand your culinary knowledge and skills.

Get your 50% discount

Advancing Continuous Learning in Hospitality

The partnership between Worldchefs and Scoolinary underscores the importance of continuous learning in the hospitality industry. By leveraging technology and innovative teaching methods, both organizations aim to address the industry’s challenges, including high turnover and a shortage of qualified professionals. Through accessible, high-quality education, they seek to enhance productivity, competitiveness, and talent retention in the culinary landscape.

“As Worldchefs continues its mission to promote excellence in culinary education worldwide, we are delighted to announce our partnership with Scoolinary,” said John Clancy, Worldchefs Education Director. “This collaboration underscores our commitment to providing accessible and high-quality training opportunities for culinary professionals everywhere. Through Scoolinary’s diverse range of online courses, chefs at all levels can enhance their skills and advance their careers, contributing to the growth and innovation of the hospitality industry.”

About Scoolinary

Scoolinary pioneers the culinary education revolution with its comprehensive platform offering more than 300 online courses. These courses, led by world-renowned chefs and experts, cover various culinary disciplines such as Cooking, Pastry and Confectionery, Bakery and Pastries, Cocktails, Sommelier, Barista, and Nutrition. With a focus on flexibility and hands-on learning, Scoolinary equips professionals with the skills needed to excel in the dynamic hospitality sector.

Lorena Hidalgo, spokesperson for Scoolinary, commented, “We are thrilled to partner with Worldchefs in our mission to democratize culinary education. Together, we aim to empower individuals worldwide with the knowledge and skills necessary to thrive in the culinary industry.”

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 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 Culinary Certification recognizing on-the-job skillsin 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 media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected] and Lorena Hidalgo at [email protected].

*The 50% off code will automatically apply at checkout. Membership prices vary depending on location (US, Europe, etc.).

– END –

Tags Education Partners, RQCE, Recognized Schools

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Young Chefs Are Taking the Industry Back to School

Post author By Clare
Post date April 15, 2024

Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador

What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.

How did you wind up in this profession? What was your pathway?

I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been enjoying it.

What do you love about being in the food broker world?

The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been enjoyable for me.

You also cook at a retirement home. What is unique about serving that market?

Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents.

Depending on the restaurant, you often don’t get to talk to the people who are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.

Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?

I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1^st place. And then I was kind of like, oh, this is fun.

It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.

Let’s jump into the world of sustainability. Where are our young people in this equation?

I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single-use plastics that were necessary at the time.

Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis. The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.

Are they empowered to make that change?

I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal.

But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect-looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining.

I think it depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.

How about in competition?

With competitions it’s very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that.

In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do.

Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.

What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?

I would say to start with a small change, because even the small things make a difference. You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’

Is sustainability something that is top of mind for young chefs looking for a place to work?

It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally.

I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.

What do you want to see from employers today?

Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them realized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been.

There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’

Do you think the foodservice community is doing enough to support young people as they grow into this profession?

A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates?

There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.

Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?

The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it hit home and enhanced by experience as a young chef.

Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has.

Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.

And for the more established generation of chefs?

Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that.

But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.

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young chefs
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Young Chefs get a discounted rate to Worldchefs Congress & Expo 2024, in Singapore this October! Don’t miss the Bill Gallagher Young Chefs Forum and your chance to connect with industry leaders!

Looking for more ways to get involved with an international community of motivated Young Chefs? Learn more about Worldchefs’ Young Chefs Club here.

Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

Tags Sustainability, Young Chefs, #ThisIsWorldchefs, Feed the Planet, Electrolux Food Foundation, Feed the Planet Champion

Industry Trends Blog

It’s Time for Michelin to Break the Glass Ceiling

Post author By Clare
Post date March 28, 2024

By Clare Crowe Pettersson

Paris│28 March, 2024

Earlier this month, The MICHELIN Guide revealed its 2024 selection of top restaurants in France and Germany. The century-old institution can make or break a restaurant. It could also be doing a lot more to break the glass ceiling.

Leaning on young chefs to grow its audience and stay relevant, the Michelin Guide has focused in on the next generation of industry leaders under the age of 40. While more young chefs than ever were honored by the prestigious award, the Guide faces criticism for its continued disparity in gender representation.

The Michelin Guide France includes 639 Starred French restaurants—the most of any country in the world. With 52 chefs celebrating their first Star this year, only six women were among them. In Germany, only three of the 36 Starred restaurants have women as head chefs.

The women behind France’s 2024 Michelin Stars

Eugénie Béziat, the first-ever female head chef at the Ritz Paris’ flagship restaurant, L’Espadon, was the only woman awarded her own one star. For reference, Auguste Escoffier, Worldchefs’ first honorary president, was the Ritz’s first head chef, co-founding the luxury hotel in 1898.

Anne-Sophie Pic remains the only French female chef to earn three Michelin stars for her restaurant, Maison Pic.

Manon Fleury and Laurène Barjhoux earned a star for their Paris restaurant Datil.

Adeline Lesage of Nacre, Emilie Roussey of Le Moulin de Cambelong, and Florencia Montes of Onice earned a star alongside their male co-chefs.

With more and more female-led top restaurants, why aren’t they in the Guide?

About a quarter of chefs are women, and more women are working in kitchens than ever before. So why is recognition so elusive?

In her speech at the 2024 ceremony, The Michelin Guide’s International Director Gwendal Poullennec asked, “Where are the women? Too few women are leading kitchens, despite the fact that more and more of them are working in kitchens.”

A study conducted in 2022 found that of the 2,286 Michelin-starred restaurants spanning 16 countries, just 6% were led by women, and the percentage of the World’s Best 100 restaurants with a female head chef just scratched past 6.5%. For every female-led Michelin-starred establishment, there are 16 run by men.

Industry awards like Michelin are the epitome of global recognition for chefs and restauranteurs, with the power to determine their success in the fine dining realm. With such an established platform to lead, they have an important role in the movement towards a more diverse, equitable, and sustainable hospitality sector.

Increasingly, women are in top kitchens around the world. The question isn’t just “Where are the women?”, it’s why aren’t we honoring the whole cast of characters, male and female, behind a restaurant’s success? Michelin Stars are not awarded to chefs, they are awarded to restaurants. However, the reality is that the system gives credit to the head chef and does little to platform the rest of the team. Michelin, and the industry at large, must address this and do more to highlight the team effort behind the success of a restaurant, from the sous-chef to the dishwasher.

We need more recognition for every member of the hospitality staff. We need greater visibility to encourage diversity at all levels. We need more women in leadership roles. For fine dining, the most marginalized shouldn’t be the niche, they should be the norm.

Women do belong in the kitchen

Whether it be a century ago or today, women often go unseen and unheard. The reasons behind the underrepresentation of women in leading culinary roles are complex and deeply rooted in sexism and structural inequalities.

So many chefs credit their mothers for inspiring them to pursue culinary careers. They reference their recipes, recounting stories from a matriarch’s kitchen featuring techniques and flavors that would surely put some professional kitchens to shame.

Recognizing unpaid domestic and care work is central to understanding the unique constraints for women in the labor market. It’s a reality most of us have witnessed first-hand over generations. Women are time-poor, exhausted, undervalued, and deprived of the self-care, development, and financial independence necessary for full participation in the labor market. This perpetuates the unjust gendered division of labor, creating a key barrier before women even get into the workplace.

“Across the world, without exception, women carry out three-quarters of unpaid care work, or more than 75% of the total hours provided. Women dedicate on average 3.2 times more time than men to unpaid care work. There is no country where women and men perform an equal share of unpaid care work. As a result, women are constantly time poor, which constrains their participation in the labour market.”
International Labour Organization, 2019

Despite women making up 40% of the global workforce, they still take on the bulk of childcare and household duties. This makes building a career challenging enough, let alone navigating the unique and intense demands of a culinary career. The culture of top-tier gastronomy is especially difficult to reconcile with family life.

The answer isn’t to pretend that gender-based issues don’t exist but to have a supportive workplace where these issues can be addressed and navigated, for chefs of all genders. The long hours, low pay, and lack of benefits that characterize the culinary profession represent a huge issue for every industry professional, regardless of gender. The lack of an appropriate support system for food workers is an issue that impacts men and women alike.

For the industry to move forward, leadership needs to meet the needs of their staff, prioritizing human rights over profits. Rather than focusing on the bottom line, we need to push beyond the basics to empower staff with access to healthcare, better work/life balance, mental health support, and support for a plethora of other challenges from eating disorders to job security.

We need more conversations in our community to address these issues. But it is not only women who are calling for change in the fine dining industry. The culinary space is having a harder time attracting new talent, with young people opting to pursue other professions in light of its reputation.

For anyone entering the industry, and for the many of us who take pride in being a part of it, we have to imagine what we want our lives to look like. For young professionals, envisioning their future might include marriage, children, owning a home, and holidays abroad. For the average person working in a kitchen, is this a realistic vision? It should be, but for most culinary professionals, it’s a long way off. Collectively, we need to work towards a standard for livelihoods that makes these milestones achievable.

What would a women-led industry look like? Perhaps if the female chefs of times gone by had been given the same opportunities to shape our current realities as their male counterparts, we’d see a lot more cooks enjoying better health and being able to afford childcare. Far beyond advocating for women in the culinary industry, we need to advocate for real solutions to long-standing failures for working people.

Incredible progress has been made, thanks to generations of women breaking barriers and shattering stereotypes. Still, so much more work is needed to address the disparity in gender representation, particularly in leadership roles and pay equity. Gains in culinary education standards, apprenticeship opportunities, and mentorship provide hope for a more inclusive industry ahead.

Rewriting the standards (and history) of excellence

Eugénie Brazier was the first woman in history to earn three Michelin Stars (six, actually, with three Stars at two different restaurants). Known for exacting standards, the Lyon-based chef and restaurateur was one of the most influential figures in gastronomy during the 20^th century. A single mother, by the time she turned 40 she was the chef-owner of two restaurants and one of the world’s most decorated chefs. She was a mentor to many who passed through her kitchen, including legendary chef Paul Bocuse. Why did he erase her from his history? If only he hadn’t. If only more of us knew her name and credited her legacy.

The new generations are less chauvinistic, which is great to see. I want to see more balance between men and women in kitchens, respecting one another.
Janaína Torres, The World’s Best Female Chef 2024

Until more women and people of color are recognized by a system that puts so much stock in fine dining guides like Michelin, we’re still stuck in the past. As an organization that prides itself of setting the highest international standards, Worldchefs is proud to recognize the many women who make this industry what it is, from the nonnas whose recipes grace our menus to the female-led kitchens shaping the future of the sector.

As we close out Women’s History Month, we renew our commitment to moving the dial on gender equity in kitchens around the globe. Not just as a step towards achieving gender equality, but as a step for a better future for all.

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Tags Women's History Month, The Michelin Guide, #ThisIsWorldchefs, Gender, Women in Culinary

Competition

Chef Daniel Calabrese Triumphs in Worldchefs-Endorsed Regional Competition

Post author By Clare
Post date March 21, 2024

Chef Daniel Calabrese Triumphs in Worldchefs-Endorsed Regional Competition

Chef Daniel Calabrese clinches top honors in the Worldchefs-Endorsed Vegan Main Course Competition, a landmark event hosted by the Canadian Culinary Federation.

1st place winner Chef Daniel Calabrese with his kitchen assistant, Young Chef Samantha Heino at the 2024 Worldchefs Endorsed Vegan Main Course Competition in Toronto, Canada. — 1st place winner Chef Daniel Calabrese with his kitchen assistant, Young Chef Samantha Heino, at the 2024 Worldchefs Endorsed Vegan Main Course Competition in Toronto, Canada.

Paris, France | March 21, 2024 — Celebrating culinary excellence and innovation, Chef Daniel Calabrese took the top spot at the 1st Annual Individual Vegan Main Course Culinary Competition for Canadian Culinary Federation Chef Members. Held on February 27th, 2024, at Centennial College’s culinary labs in Toronto, the competition showcased the artistry and skill of chefs dedicated to the craft of plant-based cuisine and garnered global attention with its Worldchefs regional endorsement.

Excellence in Vegan Culinary Arts

The 1st Annual Individual Vegan Main Course Culinary Competition, hosted by the Culinary Federation Toronto branch, provided a platform for chefs to explore the vast possibilities of plant-based cuisine in the competition arena. Seven participants were tasked with crafting a 100% vegan main course within a strict 60-minute timeframe, presenting their creations to an expert panel of Worldchefs judges.

Competitors, each with the help of a Young Chef assistant, got to work on the preparation of two plated portions of a vegan main course. Featuring at least one accompanying sauce, the competitors had one hour to present a well-balanced mix of plant-based proteins, fruits, vegetables, starches, and healthy fats. Notably, processed or pre-formed items were strictly prohibited, emphasizing the use of whole plant-based ingredients.

With top awards granted for 1st, 2nd, and 3rd places, the competition brought together chefs committed to excellence in plant-based culinary arts.

1st place:
- Chef Daniel Calabrese
- Young Chef kitchen assistant: Samantha Heino
2nd place:
- Chef Jose Paez
- Young Chef kitchen assistant: Ramandeep Kaur
3rd place:
- Chef Muralitharan Thambapillai
- Young Chef kitchen assistant: Simarjot Kaur

Competition Rules and Judging Criteria

Judging, a critical aspect of the competition, evaluated participants based on demanding parameters for service, presentation, and taste. The competition’s judging criteria, developed by Worldchefs, encompassed several key aspects including mise en place, correct professional preparation, hygiene, food waste management, service, presentation, and taste, with a total possible score of 100 points.

The Worldchefs-Certifed judging jury at the 1st Annual Individual Vegan Main Course Culinary Competition for Canadian Culinary Federation Chef Members.

The judging jury consisted of two kitchen judges and three tasting judges, including a Certified International Worldchefs judge and Certified Continental Worldchefs judge, and several rookie judges shadowing to achieve the prestigious recognition as a Worldchefs Certified Judge. The Worldchefs-Certified judging jury ensured a fair and competitive environment and provided individual feedback to each competitor.

“Competitors experienced unbiased and well trained judging from a panel of Worldchefs tasting panel, giving valuable feedback for future culinary competitions. Competitors from outside of our membership were interested in competing directly because of the following and visibility of Worldchefs. Our local and regional aspiring judges also had the opportunity to shadow judge our Worldchefs judging panel and gain valuable insights into the requirements and standards of a professional competition,” said Shonah Chalmers CCC, BSc, WCCE, HS, the president of the Culinary Federation Toronto Branch and Worldchefs Certified Judge. “By having the Worldchefs endorsement we were able to attract a national company to sponsor the competition, alleviating costs to the local chefs association. The company was engaged by having a global entity like the prestigious Worldchefs aligned with their brand. Social media had a higher uptake and more engagement than any local or National competition has had in the past.”

Chef Daniel Calabrese’s Winning Dish

Chef Calabrese impressed judges with an artful presentation that exemplified the competition’s rigorous standards. His winning dish, a creative fusion of plant-based ingredients, showcased diverse flavors, textures, and ingredients.

Chef Daniel Calabrese took 1st place at the 2024 Worldchefs Endorsed Vegan Main Course Competition with this dish featuring a tofu, walnut and quinoa bar, potato and celeriac roll, roasted miatake mushrooms, golden beet hive, savoy cabbage, roasted red baby beets, smoked purple carrot purée, aquafaba and coconut foam, and leek oil.

His victory at the 2024 Individual Vegan Main Course Culinary Competition positions Chef Calabrese as a trailblazer in the evolving world of vegan culinary arts. Chef Calabrese also highlighted the effort and talent of his competition assistant, Young Chef Samantha Heino. “She was an absolute rockstar in the kitchen and shows great potential as a young chef and as a competitor,” said Calabrese.

Worldchefs Endorsement and Global Recognition

All competitors received an official Worldchefs digital credential for participating in a Worldchefs-endorsed competition. The highly shareable credential, issued to each participant in the form of a digital badge, highlights the importance of participating in Worldchefs-endorsed competitions for skill advancement and international recognition.

Worldchefs Regional Level Endorsement, launched in early 2024, expands access for Worldchefs’ member associations to the global quality label for culinary competitions. With benefits for event organizers and competitors, Worldchefs Endorsement unlocks global visibility, access to Worldchefs Certified Judges, game-changing digital badges, and event marketing support.

“Worldchefs Culinary Competition Committee had just these type of events in mind when crafting the new regional endorsement level,” says Rick Stephen, Chairman of the committee. “Regional competitors deserve more attention and opportunities to advance, and Worldchefs Endorsement gives organizers that international visibility, access to our global network of Approved Judges, and a standard for excellence to set their competition above the rest. We can’t wait to see more from regional competitions all over the world, especially the younger generation of our industry talent like Chefs Daniel A. Calabrese, Jose Paez, and Muralitharan Thambapillai.”

Featured image: Competitors were all smiles at the 1st Annual Individual Vegan Main Course Culinary Competition, held on February 27th, 2024, at Centennial College’s culinary labs in Toronto.

APPLY FOR WORLDCHEFS ENDORSEMENT

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.

Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/

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Tags Vegan, Worldchefs Certified Judge, Worldchefs Endorsed Competition, Vegan Culinary Competition, Canadian Culinary Federation, Plant-Based Cuisine, Sustainable Cuisine

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Sustainability Champions at LPU Laguna

Post author By Clare
Post date February 29, 2024

Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.

from principles to practice

As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.

Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.

The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.

a feed the Planet champion

Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.

Chef John Carlo Palacol

He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.

Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.

As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.

Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

Cover image: LPU Laguna CITHM

Tags Sustainability, #ThisIsWorldchefs, Feed the Planet, Electrolux Food Foundation, Training & Education, Feed the Planet Champion, LPU Laguna

News Press Releases Industry Trends World Competition Partnership

Taking Cuisine Out of this World: NASA and Worldchefs Announce New Partnership

Post author By Clare
Post date November 10, 2023

Empowering young chefs to bring gastronomy to space exploration, Worldchefs and NASA’s Hunch program partner on the 2023 Astronaut Culinary Challenge.

NASA HUNCH (High School Students United with NASA to Create Hardware) and the World Association of Chefs’ Societies (Worldchefs) have announced a new collaborative partnership.
The Astronaut Culinary Challenge Culinary Challenge gives young chefs the opportunity to launch their careers and help develop space-ready innovations in cuisine.
Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 10 of November 2023 – NASA’s HUNCH program and Worldchefs have announced an exciting collaboration that gives new meaning to haute cuisine. Their partnership empowers young chefs to pioneer space-ready culinary innovations through the Astronaut Culinary Challenge.

As part of HUNCH’s culinary initiative, the Astronaut Culinary Challenge nurtures skill development and the creation of space-friendly cuisine for astronauts. Each year, culinary teams from over 30 schools craft innovative dishes based on a central theme, bringing gastronomy to space exploration.

The HUNCH program’s mission is to inspire students through project-based, student-centric STEM learning. Participants acquire 21st-century skills and gain career-launching experiences by designing and fabricating valuable products for NASA.

Phoebus High School students prepare their dish for judging at the 2020 HUNCH Culinary Challenge at NASA Langley. Credit: NASA

Students learn about space physiology, how nutritional needs change for a body in a microgravity environment, and what to consider when food processing for space flight. Competitors then develop an entree to satisfy the nutrition needs and provide a taste experience for astronauts, ensuring that their creations adhere to the exacting standards of the NASA Johnson Space Center Food Laboratory.

The 2023 Astronaut Culinary Challenge theme is a savory breakfast item that includes a vegetable, with set nutritional guidelines including calories, fats, sodium, and fiber to ensure that astronauts launch into their day with optimal nutrition.

A preliminary round of competition will be held the first week of March, 2024. Teams who advance in the preliminary round will be invited to NASA’s Johnson Space Center in Houston for the competition final in April, where their work will be judged by Food Laboratory personnel, industry professionals, the ISS program office, and astronauts for quality, taste, and their research presented in technical paper and video presentation. The winning entree will be processed by the Johnson Space Center Food Lab and sent to the International Space Station for astronauts to savor.

“We are very happy to announce our extraordinary partnership with NASA’s HUNCH program. Together, we can empower young chefs to take their culinary talents beyond our planet’s boundaries, pioneering innovative, space-ready cuisine,” says Thomas A. Gugler, President of Worldchefs. “This partnership is a testament to our commitment to raising industry standards and inspiring the next generation of chefs to build skills for the future. One small step for chefs, one giant leap for gastronomy!”

Winners of the Astronaut Culinary Challenge will be honored at Worldchefs Congress and Expo 2024 in Singapore.

Students from Phoebus High School prepare their breakfast dish at HUNCH’s Preliminary Culinary Challenge at NASA’s Langley Research Center. Credits: NASA/David C. Bowman — NASA/David C. Bowman

Phoebus High School of Hampton, Virginia, has won the 2019 NASA HUNCH Culinary Challenge with their organic harvest hash with butternut squash entrée. Credits: NASA/Mark Knopp — NASA/David C. Bowman

For more information on the HUNCH program, visit nasahunch.com/programs/culinary. For more on the competition guidelines of the Astronaut Culinary Challenge and how to get involved, visit the competition website.

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Cover image:
High School Students Look to Improve Astronauts’ Palates, Workspaces via HUNCH Program. Credit: NASA

– END –

Tags Youth Empowerment, Culinary Competitions, Collaborative Partnership, NASA HUNCH, News, Young Chefs

Country World Competition Partnership News Press Releases Industry Trends National

2024 Gelato World Cup Introduces New Format and Worldchefs Partnership

Post author By Clare
Post date October 2, 2023

Making the world of gelato even sweeter, the 2024 Gelato World Cup introduces new format and Worldchefs partnership, with culinary excellence and global camaraderie set to take center stage in 2024.

The Gelato World Cup and the World Association of Chefs’ Societies (Worldchefs) have formed a collaborative partnership, with the 10th Gelato World Cup set to take place in January 2024 in Rimini, Italy.
The 2024 Gelato World Cup will feature teams from five continents competing in various gastronomic trials, fostering culinary excellence and international camaraderie.
Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 2 of October 2023 – The Gelato World Cup, the world’s benchmark event for artisan gelato, and the World Association of Chefs’ Societies (Worldchefs) have announced a new collaborative partnership. The 10th Gelato World Cup, also known as Coppa del Mondo della Gelateria, will be held as part of SIGEP – International Exhibition of Artisan Gelato, Confectionery, and Bakery, The Dolce World Expo, at the Rimini Exhibition Centre from January 20 to 24 2024.

Since its inception in 2003, this biennial competition has consistently been a highlight of SIGEP, eagerly anticipated by gelato artisans, pastry chefs, and ice sculptors from across the globe. At the core of this prestigious competition are the principles of integrity, professionalism, and fairness, which extend to all nations participating. The event enjoys the invaluable support of a World Committee of Honour, comprised of some of the world’s most eminent gelato experts. It is organized collaboratively by SIGEP – Italian Exhibition Group Spa and Gelato e Cultura s.r.l.

Breaking new ground, the 2024 Gelato World Cup introduces a new format with teams representing five continents engaging in a demanding gastronomic challenge. After intense national and continental trials, the crème de la crème from each continent will converge in Rimini to compete in five distinct trials: Gelato, Pastry and Chocolate Making, Ice Sculpture, and Haute Cuisine.

Leading up to the main event in January 2024, countries around the world will host their own national selections, contributing to the anticipation and excitement. European contestants will vie for their place in the competition during the European selection rounds in 2023.

“We are proud to enter into this exciting collaboration with the Gelato World Cup, an event that provides such a great opportunity for competition excellence and international camaraderie,” says Ragnar Fridriksson, Worldchefs Managing Director. “We share a common commitment to enhancing the excellence of global cuisines and providing opportunities for culinary professionals in all sectors. We look forward to January 2024!”

2024 Gelato World Cup
Worldchefs
culinary competition
gelato artisans, pastry chefs, and ice sculptors

Stay tuned for more from the 2024 Gelato World Cup, where culinary excellence takes center stage in a truly international showcase of talent and innovation.

Visit www.gelatoworldcup.com for more information.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –

Tags Rimini, News, Culinary Competitions, Pastry Arts, Gelato World Cup, Ice Sculpture, Collaborative Partnership

World News World Global Chefs Challenge

Results are in for the Global Chefs Challenge Pacific Rim Regional Semi-Finals

Post author By Clare
Post date September 7, 2023

See the final results for the Global Chefs Challenge Pacific Rim Regional Semi-Finals!

Worldchefs has announced the results of the Pacific regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition.
Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge.

Paris, 7 September 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Pacific Rim regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held with the participation of chefs from Worldchefs’ member countries across the Pacific Rim. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.

The top culinary teams from the region showcased their skills, creativity, and craftsmanship through three competition categories: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.

Final Results:

Results are listed below by category: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.

Global Chefs Challenge

First Place: New Zealand
- Chef Cameron Davies, New Zealand Chefs Association
Second Place: Australia
- Chef Andrew Ballard, Culinary Federation of Australia

Global Pastry Chefs Challenge

First Place: Australia
- Chef Miguel Angel González, Culinary Federation of Australia

Global Young Chefs Challenge

First Place: Australia
- Young Chef Amber Heaton, Culinary Federation of Australia

Congratulations to each participant, and to the qualifying teams that will move on to compete in Singapore at the Global Chefs Challenge Finals.

To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge/.

See more photos of the Pacific Rim Regional Global Chefs Challenge Semi-Final event here.

SeE PHOTOS

Pacific Rim Global Chefs Challenge Competitors

Want to Compete in Global Chefs Challenge?

If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.

The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.

Visit www.worldchefscongress.org for more information.

Worldchefs Welcomes Six New Education Partners: Culinary Training Excellence in Bulgaria, Canada, Spain, Pakistan, India, and the Dominican Republic

Post author By Clare
Post date August 21, 2023

Worldchefs has welcomed six new Education Partners representing culinary training excellence in Bulgaria, Canada, Spain, Pakistan, India, and the Dominican Republic.

Worldchefs has announced the addition of six culinary education institutions representing excellence in culinary training across the globe as part of the celebrated Quality Culinary Education Program. Bulgaria’s HRC Culinary Academy, Canada’s Northern Alberta Institute of Technology, Spain’s Be Chef Pastry School, Pakistan’s Superior University of Culinary Arts, India’s Superior University School of Culinary Arts and Food Consulate, and the Dominican Republic’s Pontificia Universidad Católica Madre y Maestra have joined Worldchefs as Education Partners.
Accepted as a Worldchefs Recognized Schools, each Education Partner 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.
To explore all Worldchefs Education Partners, visit worldchefs.org/education-partner.

Paris, 21 of August 2023 – Worldchefs has announced the addition of six culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. HRC Culinary Academy, Northern Alberta Institute of Technology, Be Chef Pastry School, Superior University of Culinary Arts, Superior University School of Culinary Arts and Food Consulate, and Pontificia Universidad Católica Madre y Maestra have joined Worldchefs as Education Partners. The partnership unites their staff, students, and alumni with an international network of hospitality professionals charting the future of culinary education and training.

Accepted as Worldchefs Recognized Schools, each Education Partner 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.

Northern Alberta Institute of Technology NAIT
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training

HRC CUlinary academy

Founded in 2007, HRC Culinary Academy has trained over 800 students through its 2-year Culinary Arts course and a comprehensive 3-semester program in Hospitality Innovation and Management. With an affordable, high-quality culinary education and cutting-edge facilities in Bulgaria’s capital city of Sofia, students have access to state-of-the-art kitchen labs, a demo theatre, and the signature teaching restaurant Talents, all complemented by the campus hotel, Kitchen 59, offering student rooms with a vibrant ambiance and the exclusive luxury of a rooftop swimming pool. The program presents students with the opportunity to study abroad, with paid internships in the USA and elsewhere, averaging USD 2,500 per month. Accredited by the American Culinary Federation and the World Association of Chefs’ Societies, the Academy’s diploma provides a job placement guarantee within 6 months of graduation. The HRC Academy Foundation supports students through a robust scholarship program, welcoming applications from aspiring individuals across the globe year-round. Discover student and alumni testimonials here.

Northern Alberta Institute of Technology

Northern Alberta Institute of Technology’s (NAIT) Department of Culinary Arts and Professional Food Studies has been providing skilled graduates to the hospitality industry for more than 40 years. More than 500 students a year through its full-time and apprenticeship programs. The Hokanson Chef in Residence program provides NAIT students with the rare opportunity to learn first-hand from some of the best chefs in the world. The school’s training restaurant, Ernest’s Dining Room at NAIT, has been voted one of Canada’s Top 100 Restaurants. NAIT’s newest research facility will focus on the polytechnic’s long-standing expertise in culinary arts, with six high-tech kitchen stations to advance food product research and development.

BE chef pastry school

Be Chef Pastry School, provides a practical course in pastry arts, just 20 minutes from the center of Barcelona. Be Chef’s one-month intensive program is designed to propel individuals into the realm of professional pastry or enhance culinary expertise. Pastry Masters provide foundational training through hands-on sessions and a small class size of 10 students for personalized attention. The course also provides post-training access to the school’s online platform, featuring 120 hours of instructional pastry video content, ensuring continuous learning. Prospective students can arrange to visit the school’s facilities and personally meet the chef instructors, or organize a video call.

superior university

Superior University’s School of Culinary Arts in Punjab, Pakistan offers specialized courses for a rewarding and fulfilling experience in food connoisseurship. Tailored to meet the rising demands of the contemporary culinary and hospitality industry, the School’s programs are informed by a commitment to forward Pakistan’s cultural and economic position. Offering beginner to expert-level courses, students of the School of Culinary Arts are trained and taught by internationally acclaimed chefs through practice sessions, demonstrations, and theoretical courses. Learn more about their BS Culinary Arts Management, 12-week Diploma in Culinary Arts, and Certification programs here.

food consulate

Food Consulate – Academy for Excellence in Baking Science and Pastry Arts was established in 2015, and quickly earned recognition as an Authorized Center for City & Guilds, delivering a Diploma Program in Baking & Patisserie. Food Consulate is also an affiliated training partner of the Tourism & Hospitality Skill Council, supported by the Indian government’s Ministry of Skill Development and Entrepreneurship & Ministry of Tourism. Beyond its Diploma Program, the Academy extends its expertise to entrepreneurs and F&B professionals, offering international curriculum-based programs in a state-of-the-art kitchen with chef instructors from around the globe. Striving for continuous improvement, the Academy aims to position India as a prominent destination for mastering bakery science and pastry arts. Learn more about the Food Consultate’s courses here.

pontificia universidad catolica madre y maestra

Dominican Republic’s Pontificia Universidad Católica Madre y Maestra (PUCMM) Técnico Superior Artes (TEP) Culinarias program delves into the expansive realm of gastronomy, providing training not only in the technical aspects of food preparation but also in its aesthetic, artistic, and cultural dimensions. This includes integrating health, nutrition, and entrepreneurship, allowing for the creation of innovative and creative culinary concepts that cater to the evolving demands of the professional landscape. Students receive the tools and expertise to amplify their skills and capabilities, empowering them to forge their own unique path. Upon program completion, graduates are conferred a degree by PUCMM and accredited by MESCYT, with the possibility of credit transfer for further academic pursuits. The program boasts a high demand within the industry, ensuring swift integration into the job market. Notably, 90% of TEP graduates find quality employment upon program completion.

“Worldchefs is proud to welcome this new group of outstanding training institutions to our international network.” says John Clancy, Worldchefs Education Director. “Together we share a vision for the future leaders of the industry, promoting a holistic F&B industry through the sharing of heritage cuisine, globally relevant skills, business acumen, and international standards.”

To explore all Worldchefs Education Partners, visit worldchefs.org/education-partner.

Cover photo: Student from Culinary Arts at Superior University celebrates 2 Gold and 4 Silver Medals at the prestigious Pakistan International Culinary Championship (PICC).

– END –

Tags Education Partners, RQCE, Recognized Schools

Partnership

Elevating Culinary Excellence: Alto-Shaam’s Partnership with Worldchefs Spurs Innovation

Post author By Clare
Post date August 17, 2023

Elevating culinary ventures around the globe, Alto-Shaam joins forces with the World Association of Chefs’ Societies (Worldchefs) for innovation and excellence.

Alto-Shaam, the world-class provider of innovative and dependable foodservice kitchen solutions, has joined the largest culinary trade association as a Worldchefs Global Partner.
Servicing 90+ countries with award-winning USA-brand equipment, Alto-Shaam has driven confidence and innovation in foodservice through intuitive, dependable designs and investments in advanced technologies, amplifying returns on investment for culinary professionals.
Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 17 of August 2023 – Leading foodservice equipment brand Alto-Shaam and the World Association of Chefs’ Societies (Worldchefs) have announced a new global partnership.

This partnership will cultivate growth and innovative approaches for the chef community, sharing Alto-Shaam’s wealth of educational and informative content.

Since 1955, Alto-Shaam has pioneered innovative foodservice kitchen solutions, fostering operational confidence among its customers. Alto-Shaam’s dedication empowers culinary professionals to embrace creativity, opening avenues for profitable growth. The brand’s designs are distinguished by intuitive efficiency and reliability, amplifying returns on investment while elevating culinary offerings.

“We are proud to welcome Alto-Shaam, a longstanding industry ally, to our global network,” says Ragnar Fridriksson, Worldchefs Managing Director. “Alto-Shaam’s comprehensive suite of commercial kitchen equipment solutions is tailored to the specific needs of professional kitchens, helping to propel businesses forward. Backed by world-class service, training, and support, Alto-Shaam’s reliable products consistently deliver. That’s why they are a natural fit as a Worldchefs Trusted Brand.”

Alto-Shaam aims to provide customers with a partnership that feels like family. This goal is underscored by a suite of cutting-edge kitchen solutions and prioritized customer support. From seamless installation to comprehensive training, Alto-Shaam is positioned to meet the unique and shifting needs that culinary professionals require. The brand engineers commercial foodservice equipment with dependability to unlock creative and fiscal potential, from high-volume food production to small space operations. Alto-Shaam’s diverse range of solutions ensures impeccable food preparation, holding, chilling, and display, setting the stage for a thriving foodservice operation.

Most recently, Alto-Shaam will be releasing webinars detailing informative and fresh opportunities for the chef community.

Situated in Menomonee Falls, Wisconsin, Alto-Shaam’s headquarters and manufacturing hub drive the production of USA-made foodservice equipment solutions distributed across more than 90 countries. Ongoing investments in cutting-edge technologies like robotics and automation highlight Alto-Shaam’s dedication to achieving excellence within the foodservice industry.

Alto-Shaam’s dedication to customer satisfaction has earned consistent industry recognition. The brand earns accolades for its quality, design, and innovation, validating Alto-Shaam’s journey as a manufacturer and industry trailblazer, celebrated for exceptional contributions to the foodservice sector.

Visit www.alto-shaam.com for more information on their products.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –

Tags News, Worldchefs Global Partner, Trusted Brand, Alto Shaam, Industry Solutions, Equipment, Innovation

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A new partnership between Worldchefs and Scoolinary is empowering culinary careers through online courses and scholarship opportunities, enhancing accessibility to quality culinary education across the globe.

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Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador

How did you wind up in this profession? What was your pathway?

What do you love about being in the food broker world?

You also cook at a retirement home. What is unique about serving that market?

Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?

Let’s jump into the world of sustainability. Where are our young people in this equation?

Are they empowered to make that change?

How about in competition?

What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?

Is sustainability something that is top of mind for young chefs looking for a place to work?

What do you want to see from employers today?

Do you think the foodservice community is doing enough to support young people as they grow into this profession?

Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?

And for the more established generation of chefs?

Earlier this month, The MICHELIN Guide revealed its 2024 selection of top restaurants in France and Germany. The century-old institution can make or break a restaurant. It could also be doing a lot more to break the glass ceiling.

The women behind France’s 2024 Michelin Stars

With more and more female-led top restaurants, why aren’t they in the Guide?

Women do belong in the kitchen

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Chef Daniel Calabrese Triumphs in Worldchefs-Endorsed Regional Competition

Chef Daniel Calabrese clinches top honors in the Worldchefs-Endorsed Vegan Main Course Competition, a landmark event hosted by the Canadian Culinary Federation.

Excellence in Vegan Culinary Arts

Competition Rules and Judging Criteria

Chef Daniel Calabrese’s Winning Dish

Worldchefs Endorsement and Global Recognition

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worldchefs

from principles to practice

a feed the Planet champion

Empowering young chefs to bring gastronomy to space exploration, Worldchefs and NASA’s Hunch program partner on the 2023 Astronaut Culinary Challenge.

Making the world of gelato even sweeter, the 2024 Gelato World Cup introduces new format and Worldchefs partnership, with culinary excellence and global camaraderie set to take center stage in 2024.

Final Results:

Global Chefs Challenge

Global Pastry Chefs Challenge

Global Young Chefs Challenge

Want to Compete in Global Chefs Challenge?

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Read more in the latest issue of Worldchefs Magazine

Worldchefs has welcomed six new Education Partners representing culinary training excellence in Bulgaria, Canada, Spain, Pakistan, India, and the Dominican Republic.

HRC CUlinary academy

Northern Alberta Institute of Technology

BE chef pastry school

superior university

food consulate

pontificia universidad catolica madre y maestra

Elevating culinary ventures around the globe, Alto-Shaam joins forces with the World Association of Chefs’ Societies (Worldchefs) for innovation and excellence.

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