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Kimberly Brock Brown: “Nobody dreams of being the sous chef”

Kimberly Brock Brown: “Nobody dreams of being the sous chef”

Renowned chef and member of the Worldchefs Association, Kimberly Brock Brown, joins Hosco to talk about her long and exciting journey in the kitchen. She enlightened us about the precise science of baking and pastry, how important  it is to find the right culinary mentor to help you develop, and the challenges she has faced as a woman in a male-dominated career path.

“Baking is a science, cooking is a hobby.”

Despite angry or absent instructors, Kimberly Brock Brown fell in love with pastry during culinary school and never looked back. Her story will show you that if you find your passion and follow it, the sky’s the limit for your career.

Why cooking? What drove you to the kitchen to begin with?

I started cooking because it was one of the chores the kids in my family had to do growing up. And, you know, sometimes you liked it, sometimes you didn’t. You’d always rather be outside but when it was your time to cook, you know, the challenge was there and I enjoyed it. I loved the fact that you could create something, and people will eat it and be satisfied and want more!

Growing up in my family, you didn’t leave the table until your plate was clean. So when people are cleaning their plates and wanting more, that’s a good feeling, that’s a good feeling. The fact that you could make the food delicious and people would want more, that’s what stuck for me.

What about your first time working in a professional kitchen?

I had a part time job when I was in high school working at the deli of Kmart, which is a big box superstore. At that time, it was kind of new because those kinds of stores didn’t usually have a deli in them. We were slicing lunch meats, baking pretzels, making hot sandwiches, scooping ice cream–a little bit of everything. So, it was at a fast food deli counter that I got my start.

What was your first experience with culinary school?

Growing up in Chicago, there are fabulous restaurants everywhere. My parents would take us out to once or twice a month, so I got exposed to different cuisines as a kid but it never dawned on me that there was actually a career path related to cooking food. I was trying to figure it out but terms like culinary arts or chef were foreign to me.

I remember that I was waiting tables in Dallas when somebody showed me a write up from a newspaper. It was about some guy who had recently graduated from the local ACF culinary apprenticeship program. It was a huge article that talked about everything he learned to cook and prepareD in order to graduate and become a certified cook.

I’d never heard anything like that before so when I read all those details about the program I thought, “Oh my god, that’s what I want to do!” So I called the number listed in the article for the school, El Centra College, and I was there the next semester, ready to go.

How has culinary school changed since you first went back in the 80’s?

I’ve been back in the classroom since then to sit on the other side of the students, as an adjunct professor.

One big difference is the books that are available now compared to what I had back in my day. And, you still need your basic food prep 101; everybody needs to know how to hold a knife and have some basic culinary skills before you turn them loose and get more specific in different parts of the kitchen.

There’s more focus on the nutritional value of a dish than there was before. And plating has certainly evolved a lot. When I was in school, we didn’t have tweezers or all the platters and plates that culinary students do these days.

Now you can be more precise and present plates with style but we didn’t really do that stuff when I was in school.

So much has changed but the basics are still the basics: you have to learn them to be a good cook.

What’s your teaching style like in the kitchen?

I think the best method is by watching and learning. You watch me do something in the kitchen and then I watch you do it and give feedback and it goes on like that. I learn best by example and so I think the best way to teach is by example, as well.

If there is something that’s really technical and you’ve never tried it before, then I need to show you how it’s done and then you need to do it, so I can make sure you have the techniques down and the steps right.

Do you still keep in touch with any of your old culinary school colleagues from that time?

Social media is a beautiful thing so I’ve been able to keep in touch with a few of my old classmates. One chef actually became the instructor at the school we went to together. He was always really good and so precise so it’s no surprise to see him end up as an instructor; I’m sure his students love him.

What career advice would you give to students who are about to finish culinary school?

My main piece of advice would be don’t wait until you finish school to start your career. If you’re in school, get a job in the kitchen. That way, when you do finish your degree, you’ll have real world experience and truly understand how a kitchen operates. The book knowledge you gain from school, but it can’t replace hands-on time in a professional kitchen.

My other piece of advice would be to make as many friends and connections in the industry as possible, it’s a small community and if you get your name out there as a solid and dedicated chef, it’ll be easier to find good jobs.

So, how did you make the move to becoming a pastry chef?

Well it wasn’t really through school. I took a pastry class but it was just one part of one year of culinary school. It was actually quite a disaster. The first teacher was French and spoke very little English. He became too busy with his job to continue teaching the class so the Department Head Instructor stepped in to finish it for the last several weeks. But he was not a pastry chef and I was lost by that time.

Eventually we all stopped going to class because the French chef didn’t show up. Back in the day, you could just show up and sign the attendance sheet then you could leave, which was the school rule.

But my baking instructor was so on-point. He was old school. He could measure dry ingredients by hand and eye without needing to use a scoop. The experience he had with baking was unmatched so I absolutely loved learning from him.

I took those classes early in my program so for the next three years I avoided going to work in the pastry shop. The pastry chef at the time had a terrible temper, he would bang on things and yell in people’s faces all the time so it was very intimidating for me to go in there.

So, I kind of waited him out. Eventually, by the end of three years, I had to go in and do my turn in the bakery and pastry shop. By that time the old pastry chef had quit and assistant pastry chef had been promoted. 

The new guy was American. He wanted to teach and he was self taught, as well. So, once he really explained things to me and I got to see how the pastry shop was run, it was easy

My chef wanted me to become a line cook but I didn’t really see a career path from the saucier department so I decided to stick with pastries. All the competition and cooking for big banquets just wasn’t for me. 

When I was coming up, there was still a lot of bigotry and our head restaurant chef didn’t really allow the ladies to work on any other stations in the kitchen besides salads or desserts

I was really comfortable with the baking and pastry. The head pastry chef at the time was willing to teach me so I just felt that I could do it and make a career path out of it.

What sets the pastry department apart from the rest of the kitchen?

There’s an old saying about baking vs cooking amongst pastry chefs: baking is a science and cooking is a hobbyYou have to be really precise when you are baking and that’s what scares a lot of people away from going into pastry. You can’t just throw a handful of this or a pinch of that on a whim, you have to use your measurements. 

A lot of people are not used to cooking that way so it can be intimidating. We call recipes formulas, because it really is a science. If you don’t have the yeast right or you kill the starter or the baking soda is not right, you can’t just throw it in–you have to measure that. 

You have to know the difference between dry measurements and liquid measurements and why it’s important not to confuse them. There are a lot of things that real culinary experts should know that many cooks don’t because they don’t bake all the time like pastry chefs do. Whereas, with baking and pastry chefs, we know the difference. 

But I always tell my baking and pastry chefs that it’s important to know the other side of the kitchen because you never know when they might ask you to collaborate on a dish or step in and help. A good pastry chef should know a little bit of everything.

How do you think the restaurant industry is different today from when you started?

The younger generation definitely has a different mindset when it comes to work-life balance. They aren’t willing to give up as much of their time and work the long shifts like we used to do back in the day. So, I think the industry is really going to have to adapt to deal with that change in mentality. Especially considering the staff shortages we’re facing right now.

How did joining the American Culinary Federation help you with your career?

A lot of people ask me whether they should get certified or not, and I always say that certification really does matter. Those initials behind my name have really opened up a lot of doors for me.

When you have that third party validation of your knowledge and your skillset can give you more opportunities and differentiate you from that other line cook or pastry cook who doesn’t have it. 

Being a member of a certified culinary association demonstrates that you are studying and will continue to study because you have to renew it every five years. 

And the connections you make in the industry are priceless. I can go anywhere in the states and meet with other chefs from other chapters to learn from them, try their food, and create relationships in our industry.

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 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 Hospitality Certification recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

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Worldchefs to Host a Virtual Side-Event at UN Ocean Conference

Worldchefs to Host a Virtual Side-Event at UN Ocean Conference

  • Worldchefs has been granted special accreditation to host a virtual side-event as part of the UN Ocean Conference. Co-hosted by the Governments of Kenya and Portugal, the UN Ocean Conference comes at a critical time as the world is seeking to address many of the deep-rooted problems of our societies laid bare by the COVID-19 pandemic. To mobilize action, the Conference will seek to propel much needed science-based innovative solutions aimed at starting a new chapter of global ocean action.
  • The 28 June side-event will explore how hospitality professionals can promote sustainable seafood consumption. Entitled Solutions for Food Services: Sustainable Seafood Consumption, the 30-minute expert-led discussion will cover topics around ocean pollution, overfishing, and non-sustainable aquaculture from the perspective of chefs. Free registration and more information on the event are available at https://worldchefs.org/event/sustainability-around-the-world-20/.
  • Worldchefs Feed the Planet initiative promotes Goal 14 through various projects, notably Sustainability Education for Culinary Professionals, with a dedicated module on Seafood. The free e-learning course is recently launched on Worldchefs Academy, powered by Electrolux Food Foundation and Custom Culinary: https://worldchefsacademy.com/.

Paris, 21 of June 2022 – Worldchefs has been granted special accreditation to host a virtual side-event as part of the UN Ocean Conference. The hybrid Conference, 27 June to 1 July in Lisbon, Portugal, is organized under the overarching theme “Scaling up ocean action based on science and innovation for the implementation of Goal 14: stocktaking, partnerships and solutions.” Co-hosted by the Governments of Kenya and Portugal, the UN Ocean Conference comes at a critical time as the world is seeking to address many of the deep-rooted problems of our societies laid bare by the COVID-19 pandemic and which will require major structural transformations and common shared solutions that are anchored in the Sustainable Development Goals (SDGs).

UN Ocean Conference
UN Ocean Conference

Human activities are placing the health of the ocean in peril. According to the World Meteorological Organization’s State of the Global Climate in 2021 report, sea level rise, ocean heat, ocean acidification and greenhouse gas concentrations set new records in 2021. Additionally, marine pollution is increasing at an alarming rate, and if current trends continue, more than half of the world’s marine species may be all but extinct by 2100. To mobilize action, the Conference will seek to propel much needed science-based innovative solutions aimed at starting a new chapter of global ocean action.

Coinciding with the 20th episode of the Sustainability Around the World webcast, Worldchefs’ 28 June side-event will explore how hospitality professionals can promote sustainable seafood consumption. Entitled Solutions for Food Services: Sustainable Seafood Consumption, the 30-minute expert-led discussion will cover topics around ocean pollution, overfishing, and non-sustainable aquaculture from the perspective of chefs. Sheila Bowman, Seafood Watch Manager of Culinary Initiatives at Monterey Bay Aquarium, will share insights on her team’s research and its potential use for culinary professionals. Registration is free and open at https://worldchefs.org/event/sustainability-around-the-world-20/.

UN Ocean Conference
UN Ocean Conference

Sustainability Around the World is part of Worldchefs Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Feed the Planet promotes the SDGs through various projects, and Goal 14 most notably through the Sustainability Education for Culinary Professionals online course and curriculum, with a dedicated module on Seafood. The free e-learning course was recently launched on Worldchefs Academy, powered by Electrolux Food Foundation and Custom Culinary: https://worldchefsacademy.com/.

“Producing sustainable, nutritious foods and fighting climate change is one of the greatest challenges of our time, and chefs have an important role to play,” says Worldchefs President, Thomas Gugler. “We at Worldchefs believe that chefs have the power to make a real impact in their communities, and that ‘the power of the white jacket’ can help to change the way people eat, think, and share. We are honored to participate in the UN Oceans Conference to help mobilize action towards SDG 14.”

More information on the UN Ocean Conference is available at www.un.org/en/conferences/ocean2022.

For live updates, follow @worldchefs on Instagram and @WACSworldchefs on Twitter and Facebook, and follow the Conference hashtags #SaveOurOcean and #UNOC2022.

Photo credit: Joanna Smart, World Ocean Day Competition 2020

Banner photo credit: Beth Watson, World Ocean Day Competition 2016

#UNWorldOceansDay

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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 Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Press Releases

Worldchefs President Thomas Gugler Presents Humanitarian Award and Launches Millennium Humanitarian Event in Frankfurt

Worldchefs President Thomas Gugler Presents Humanitarian Award and Launches Millennium Humanitarian Event in Frankfurt

It was the most spectacular gathering with over 100,000 people in attendance as World Association of Chefs Societies (Worldchefs) President Thomas Gugler, CEO Bernd Breiter, BigCityBeats and European Space Agency (ESA) Astronaut Matthias Maurer joined together in Frankfurt, Germany at the Space Club Kitchen to launch the millennium humanitarian event.

L to R Worldchefs President Thomas Gugler, Bernd Breiter CEO BigCityBeats & Matthias Maurer ESA Astronaut

During the celebration, Worldchefs President Thomas Gugler presented Bernd Breiter with the Worldchefs Humanitarian Award in recognition for his efforts and contributions toward this unprecedented global initiative for humanity in the universal languages of music and cuisine.

Humanitarian
Humanitarian

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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 recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

Categories
Press Releases

39th Worldchefs Congress & Expo: United Professionals Rise Together

39th Worldchefs Congress & Expo: United Professionals Rise Together

  • The 39th Worldchefs Congress & Expo 2022 was held in Abu Dhabi from 30 May to 2 June.
  • One of the largest chef gatherings globally since the pandemic, the highly anticipated event welcomed international industry professionals from over seventy countries for a four-day event addressing the current challenges and future needs of the industry.
  • In collaboration with the 25th Emirates International Salon Culinaire, the Expo brought together more than 5,200 attendees and 347 companies to showcase food, drink, equipment, services, skills, and education.

Paris, 15 of June 2022 – A hallmark industry tradition since 1928, Worldchefs Congress & Expo 2022 concluded last week following four days of industry networking, educational workshops, and expert-led sessions on the future of hospitality. The biennial event, held this year in the United Arab Emirates, drew attendees from around the globe to the nation’s capital. The event ran from 30 May to 2 June at the award-winning Abu Dhabi National Exhibition Centre (ADNEC).

One of the largest chef gatherings globally since the COVID-19 pandemic, the highly anticipated event welcomed international industry professionals from over seventy countries under the banner of Rise Together. The 2022 Worldchefs Congress & Expo saw strong attendance reflecting its international mandate and membership, with 44 percent of delegates from the Middle East and Africa regions, 33 percent traveling from Europe, 15 percent from Asia, and 8 percent from the Americas. The diverse career profiles of attendees were led by 67% professional chefs, followed by F&B managers and owners (16%), industry procurement professionals (11%), and distribution and supply experts (6%).

The four-day line-up included expert speakers, the Billy Gallagher Young Chefs Forum, intense culinary competition at the Global Chefs Challenge arena, and the region’s singular HORECA sector trade exposition featuring global brands.

New Titleholder of World’s Best Chef

A highlight at the 2022 Worldchefs Congress & Expo, the Global Chefs Challenge brought together the world’s top chefs and emerging culinary talent to test their skills on a global stage. Representing their respective countries and culinary teams, the world’s most promising chefs gave their best in the competition kitchens and at the judging table. The full competition results and ranking have been announced.

Chef Marco Tomasi of Italy now holds the title of Worlds Best Chef. Italy, Singapore, and Norway won Gold in the Global Chefs Challenge Final’s three competition categories: Global Chefs Challenge, the Global Pastry Chefs Challenge, and the Global Young Chefs Challenge.

World-Class Expo: Emirates International Salon Culinaire

In collaboration with the 25th Emirates International Salon Culinaire (ExpoCulinaire), the Worldchefs Congress & Expo brought together more than 5,200 ExpoCulinaire attendees and 347 companies to showcase food, drink, equipment, services, skills, and education.

A Resounding Success

The 2022 Worldchefs Congress & Expo marks the second hosting efforts by the Emirates Culinary Guild (ECG), having hosted the 2008 Worldchefs Congress & Expo in Dubai. “It means everything to us,” says Uwe Micheel, President of the Emirates Culinary Guild. “I think we have the most important scene this year. When we say Rise Together, it is at the same time about sustainability, about the foods of the future, which is so important to us in the years to come. But when you speak to our friends here, the most important part of this event is to see everyone again, to be together.”

“For the Young Chefs here at Congress, it is very special,” says Alan Orreal, Chairman of the Young Chef Development Committee. “The Young Chefs that come to Congress have an extraordinary passport to the culture of any city that we go to. They are coming out with a renewed sense of information and learning about what they’ve been doing. Congress is a forum for the conversations that we have to listen to as an industry, and we’re trying to give Young Chefs the tools that they need so they can move forward successfully.”

Worldchefs President Thomas Gugler extended a heartfelt thank you to all the participants. “After nearly four years, having so many chefs and culinarians from all around the world back here with us in Abu Dhabi is amazing. We’ve seen so many nice happy faces,” he remarks. “You can see the excitement, the smile, and the hunger to exchange the last four-year experiences with our colleagues and friends. We are so proud that so many made it here to Abu Dhabi despite all the difficulties we are still going through.” Gugler proudly presented the Worldchefs 2022 Awards, Medals & Recognitions to members, sponsors and partners at the event for their outstanding efforts and contributions to Worldchefs.

Day 1 – Worldchefs Congress & Expo 2022 – Welcome by H.E Mariam bint Mohammed Al Mheiri

“It was a 360-degree Congress,” says Ragnar Fridriksson, Worldchefs Managing Director. Planning has already begun for the next biennial Congress, taking place in Singapore in 2024. Chef Eric Neo, President of the Singapore Chefs’ Association, says “This is a milestone for the Singapore Chefs’ Association. Singapore was the first country in Asia to host the Worldchefs Congress in 1990 and it made history. Since then, Singapore has changed so much, especially in the world of food & beverage. We believe we have a lot to offer the world of chefs with our culinary scene and heritage, and we cannot wait to show them what we have.”

For the latest updates from Worldchefs, visit www.worldchefs.org.

Worldchefs Congress Sponsors

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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 recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

Categories
Press Releases

Worldchefs President Presents 2022 Awards, Medals and Recognitions

Worldchefs President Presents 2022 Awards, Medals and Recognitions

Worldchefs President Thomas Gugler proudly presented the Worldchefs 2022 Awards, Medals & Recognitions to Members, Sponsors and Partners for their outstanding efforts and contributions to Worldchefs over the past 2 years. All recipients were acknowledged at the General Meeting and Gala Dinner during Worldchefs Congress & Expo 2022 in Abu Dhabi, United Arab Emirates. See Worldchefs Medals & Awards                                     

The Humanitarian Award was also presented by President Thomas Gugler to Bernd Breiter in Frankfurt, Germany onthe BigCityBeats Stage at the World Space Club Kitchen. More details to  follow.

2022 Awards, Medals & Recognitions

Humanitarian Award: Bernd Breiter, World Space Club Kitchen

Education Award: Benny Dong (China) and Roxy Ji (China)

Communication Award: Georg Detroy, AMT World’s Best Pan  

Lifetime Achievement Award: Gert Klozke (Sweden)

Escoffier Award: Anton Mosimann (Switzerland)

President Award: Andrey Magaletskiy (Ukraine)

Partnership Award: Koppert Cress

Partnership Award: HUG AG

Young Chefs Development Award: Nestle Professional

Sustainability Partnership Award: Electrolux

Worldchefs Honorary Lifetime Judge: Hilmar Bragi Jonsson (Iceland)

Worldchefs Honorary Judge Recognition: Bernd Uber (Australia) and Iztok Legat (Slovenia)

President’s Medals were also presented to Maria Shramko (Iceland/Ukraine), Josephine Cuthbert (UAE), Gunther-Heinz Zucchelli (Austria), Zoran Miskovic (Serbia), Dimuthu Kumarasinghe (Sri Lanka), Khandsuren Natsag (Mongolia), Teodor Stoleru (Romania), Ahmad Shafiq (Pakistan), Hossam Soliman (Egypt), Wajdy Al Ghabban (Saudi Arabia), Kurt Scheller (Poland), Elia Nora Rodriguez (Venezuela), Veselina Slavcheva (Bulgaria), Joumana Dammous Salame (Lebanon), Tom Atle Steffensen (Norway), Adrijana Alacki (Macedonia), Andres Atapoma in Memorium (Peru), Hazel Mulberry (Scotland), Jugesh Arora (India), Wolfgang Roessler in Memorium (Canada) and Stefan Bercea (Romania).

President Thomas Gugler extended a “Heartfelt Congratulations to all the 2022 Recipients! Thank you to everyone for your ongoing contributions to Worldchefs and our global society.”

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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 recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

Categories
Press Releases

Worldchefs Welcomes Smile Kitchen Academy for Culinary Arts as Education Partner

Worldchefs Welcomes Smile Kitchen Academy for Culinary Arts as Education Partner

culinary arts culinary school education partner
  • One of Palestine’s leading private schools, Smile Kitchen Academy for Culinary Arts, has joined Worldchefs as an Education Partner.
  • Smile Kitchen Academy 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.
  • Located in the Gaza Strip, Smile Kitchen Academy’s diploma degree is one of five recognized programs in the region. The double degree is awarded by Smile Kitchen Academy and the University of Gaza and is recognized by the Palestinian Association of Chefs.
culinary arts culinary school education partner

Paris, 14 of June 2022 – Smile Kitchen Academy for Culinary Arts, a leading private school in Palestine, has joined Worldchefs as an Education Partner. The partnership unites Smile Kitchen Academy with an international network of hospitality educators leading the future of culinary education and training.

Accepted as a Worldchefs Recognized School, Smile Kitchen Academy 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.

culinary arts culinary school education partner

Smile Kitchen Academy was established in 2017 by Chef Noor Albatta as the first and only culinary school in the Gaza Strip. Since its founding, more than 1500 students have graduated with training in the culinary arts, management, and entrepreneurship. The Smile Kitchen Academy diploma is a double degree program awarded by Smile Kitchen Academy and the University of Gaza and is recognized by the Palestinian Association of Chefs.

Smile Kitchen Academy also provides opportunities and training for students interested in entering the world of international culinary competitions. In 2019, the first Smile Kitchen Talent culinary competition was held in Gaza with the participation of 75 chefs. In 2021, Smile Kitchen participated in an international competition in Dubai with four students awarded five medals. In 2022, Smile Kitchen participated in the Egypt Culinary Cup with five students, winning eleven medals including two gold.

culinary arts culinary school education partner

“Worldchefs is proud to welcome Smile Kitchen Academy for Culinary Arts as an Education Partner. One of just five programs in the region recognized for excellence in culinary education by Worldchefs, Smile Kitchen Academy is a tremendous resource for culinary students and emerging talent to enter the industry” says John Clancy, Worldchefs Education Director. “Together we share a vision of preparing the future leaders of the industry and helping to take their skills global.”

To learn more about Smile Kitchen Academy for Culinary Arts and to explore all Worldchefs Education Partners, visit worldchefs.org/education-partner.

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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 recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

Categories
GCC

Singapore Crowned Champion at Global Pastry Chef Challenge Finals 2022

Singapore Crowned Champion at Global Pastry Chef Challenge Finals 2022

At this international competition organised by Worldchefs (The World Association of Chefs’ Societies), Singapore also nabbed second runner-up in the Global Chef Challenge category. 

With a chocolate sculpture in the shape of a genie coming out of a bottle as their winning entry, Singapore has emerged the victor to take home the top prize at the Global Pastry Chef Challenge 2022 in Abu Dhabi last Friday (Jun 3).

Singapore’s winning entry of a “Genie coming out of a bottle” chocolate sculpture. (Photo: Global Pastry Chef Challenge)

The Singapore pastry team – represented by Dexter Lee who is ITE College West’s pastry and baking chef-lecturer, along with his assistant Terence Lin – beat out first runner-up Italy and second runner-up France. 

The Global Pastry Chef Challenge is part of an international competition organised by Worldchefs (The World Association of Chefs’ Societies) – a non-political professional body dedicated to maintaining and improving the culinary standards of global cuisines.

The Global Chefs Challenge and the Global Young Chefs Challenge make up the other two of the three categories international top chefs get to compete in.

This year’s finals took place in Abu Dhabi from May 31 to Jun 3, where the continent’s strongest teams pitted their culinary skills against each other.

(Photo: Global Pastry Chef Challenge)

In the Global Pastry Chef Challenge category, Team Singapore had to present a total three creations – a chocolate sculpture, a plated dessert and an entremet (a classic French dessert) cake

Led by team manager Gary Lim, senior lead instructor at Temasek Polytechnic, the Lee and Lin duo created the afore-mentioned “Genie coming out of a bottle” chocolate sculpture based on the “1001 Arabian Nights” theme the team.

They also crafted a fine-dining plated dessert comprising an earl grey parfait, mango jelly and bergamot ice disc, complemented with a warm chocolate moist cake, complete with a Valrhona Bahibe emulsion.

Their final creation – the Orange Bitter Almond Entremet Cake, was made of bitter almond mousse, clementine pear compote layered with bitter almond joconde and crunchy crumble.

Singapore took home second runner-up in the Global Chef Challenge category. (Photo: Global Chef Challenge)

Singapore also took home another honour in the Global Chef Challenge category.

Leong Wei Ming ( The Spot’s Junior Sous Chef) and assistant Abigail Say (The Spot’s Commis Pastry Chef) finished second-runner-up in their competition, beating out 13 other nations.

(Photo: Global Chef Challenge)

The pair had to prepare 12 portions of a four-course menu – a vegan cold starter, a warm appetizer, a main course and dessert. They presented a Vegan Coconut Soubise Flan with White Onion Quinoa Cous Cous, Steamed Sterling White Halibut with Saffron Mouse and Pickled Daikon, Compression of VanDrie Dutch Veal Fillet & Neck and Valrhona Bahibe 46 per cent Chocolate Molleux with Citrus Meringue.

Leong and Say were led by coach Lee Boon Seng (The Spot’s executive chef), and team manager KK Kong (Sentosa Golf Club’s executive chef). All competitors were trained by mentors from the Singapore Chefs’ Association and Singapore Pastry Alliance, the national association for professional chefs in Singapore.

“The last few years have been tough but we believe that we should do our best to fly the Singapore flag,” said Eric Neo, President of Singapore Chefs’ Association. “The association believes that competitions are a way of education and we will continue to groom the next generation of chefs.”

Source: CNA/gl

–Ends–

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 recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

Categories
Blog

Healthy and Functional Palm-based Cheese Analogue

What is cheese analogue?

A milk cheese alternative that is identical to natural cheese in composition, appearance, features, and even use.

What is the difference between natural cheese and cheese analogue?

Unlike the usual cheeses, cheese analogues are partially or 100% made from vegetable proteins, fats and oils replacing milk protein and milk fat.

How is cheese analogue produced?

1. Firstly, the vegetable fat component (e.g palm oil) is melted and the temperature is raised up to 70°C.

2. Water is then added to the melted fat followed by fast stirring to form an emulsion.

3. Next, the protein component is slowly added to the mixture to develop the desired texture. Salt, flavour compounds and acid are then added as the drop in pH has a strong effect on texture development.

Why are cheese analogues needed in the food industry?

Fast foods and ready-to-eat conventional meals have grown increasingly popular with cheese as one of the preferential ingredients. Dairy-based cheese is more expensive compared to cheese analogue. Cheese analogue is cost effective compared to natural cheese due to the raw materials used. The use of vegetable oils compared to dairy, the low cost of imported casein and the absence of maturation period resulted in a simpler and cheaper manufacturing processes.

Cheese analogue has a diverse array of functionality (flow ability, melt resistance, shred ability, etc.) which is made possible by customised formulations. During storage, they exhibit high functional stability. Moreover, changes in cheese analogue formulation can be made to substitute certain ingredients to fulfil dietary requirements, such as lactose-free, low calorie, low in cholesterol and even vitamin and mineral-enriched.

Do cheese analogues have similar qualities as dairy-based cheeses?

YES. Both dairy-based cheese and cheese analogue are similar in their nutrient profile, organoleptic attributes and their physical appearance. Nowadays, consumers have become completely conscious of the need for better nutrition. Hence, cheese analogues may offer an excellent opportunity to replace a conventional product with a new one that offers the same or better nutritional and texture characteristics.

What is palm-based cheese analogue?

In recent years, to alter sensory, nutritional profile and producing a cholesterol free cheese, vegetable oils are commonly used as milk fat replacers in cheese production. In this case, palm oil and its products are used as milk fat replacer in the production of palm-based cheese analogue. Due to its balanced fatty acids contents, and the presence of natural antioxidants such as tocopherols and tocotrienols that are beneficial towards human health, palm oil is widely used as milk fat replacer in conventional cheese products. In addition to that, many studies have reported the use of palm oil and its products in cheese analogue manufacturing has produced an end product that shows comparable organoleptic attributes with natural cheese, but with better nutrient profile and lower cholesterol contents.

Palm oil is widely used in the production of cheese substitutes such as mozzarella, cream cheese and kashar cheese (sliceable semi-hard cheese). According to Karimah et al. (2001), the use of palm oil in the formulation of mozzarella analogue provides functional properties similar to that of dairy-based mozzarella cheese1. Another study found that palm oil can be used in the production of kashar cheese with higher sensorial scores, making palm oil an acceptable alternative for kashar cheese production that can meet market and consumer’s demand without any significant quality loss2. The Malaysian Palm Oil Board (MPOB) has also developed technology to produce palm-based cream cheese analogue that offers functional versatility to the cream cheese analogue, with the end product’s appearance and texture being nearly identical to dairy-based cream cheese, but with an improved nutritional quality3.

References:

1. Karimah A, Aminah A and Mohd Khan A. (2001). Potential of Palm Blend in the Formulation of Mozzarella Analogue. Palm Oil Developments 35: 1-7.

2. Kavak D.D. and Karabiyik H. (2020). Quality Evaluation of Kashar Cheese: Influence of Palm Oil and Ripening Period. Food Science and Technology 40(2): 354-360.

3. Karimah A. (2010). Palm-based Cream Cheese Analogue. MPOB Information Series. ISSN 1511-7871.

Visit Malaysian Palm Oil Council’s website and follow them on FacebookLinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.

Categories
Press Releases

The 39th biennial Worldchefs Congress & Expo 2022 arrives in Abu Dhabi, United Arab Emirates

The 39th biennial Worldchefs Congress & Expo 2022 arrives in Abu Dhabi, United Arab Emirates

Abu Dhabi , 24 May 2022 – The 39th biennial Worldchefs Congress celebrates the association’s 94 year history with huge anticipation, with a stellar line-up of iconic speakers, intense culinary action with the world final of the Global Chefs Challenge, extensive Education sessions and a spectacular Expo (ExpoCulinaire) with exhibitors from around the world running alongside the 25th Emirates International Salon Culinaire plus the team based African Culinary Cup.  Her Excellency Mariam Almheiri – Minister of Climate Change and Environment will attend as Keynote Speaker for the Conference.

Taking place from 30th May to 2nd June at ADNEC, Abu Dhabi, the event will finally take place after 4 long years – since the last Congress in Kuala Lumpur, Malaysia after which the 2020 edition in Saint Petersburg, Russia was cancelled.  The Emirates Culinary Guild and the Department of Culture and Tourism, represented by Abu Dhabi Convention & Exhibition Bureau have worked tirelessly with Worldchefs to ‘rise together’ and reignite the global culinary network of chefs and industry experts.

Thomas Gugler, President of Worldchefs, said “The Worldchefs Congress is about to happen, it’s a time when inspiration, innovation, networking and education become our main ingredients. The Congress committee has been more determined than ever to create a meaningful and comprehensive programme and a way to bring the world together”.  The Worldchefs Association has a membership of 105 countries and is committed to uniting the global community and cross-industry innovators to explore the past, present, and future of the culinary trade.

Andy Cuthbert, Chairman of the WorldChefs Congress Committee shared, “We have themed the Congress RISE TOGETHER to honour the hospitality sector in 2022, which has been through so much.  Our resilience has kept us going and our diverse mix of speakers and activities, who will inspire the chef of today, whether you have been in the industry for 30 years, or just two years. The wait is over – it is time to network, upskill and learn as a global community again.”

The Worldchefs Congress and Expo constitute a multitude of components, all of which will bring knowledge and excitement to Abdu Dhabi and the UAE.  There is a world class Conference, a trio of international competitions that happening under one roof for the first time anywhere in the world, more than 25 certified free education sessions, and an Expo that is the only trade and education event dedicated to foodservice in the country.  Market leaders such as Electrolux Professional, Nestle Professional, Iffco out of Home, Unilever Food Solutions and Violife have made significant sponsorship efforts as they support the future of restaurant equipment, food products and skills – all essential elements to keep Abu Dhabi and the UAE as a pioneer in Hospitality. 

Majed Alsabagh, Vice President of the Emirates Culinary Guild and President of the Syrian Culinary Guild has been actively promoting the Worldchefs Congress for several years and commented “when Abu Dhabi won the bid to host Worldchefs Congress 2022, it was a thrilling moment for the UAE and the Emirates Culinary Guild. We carry great pride in welcoming the world to our nation’s capital city, celebrating the creativity, passion and talents of gastronomy from all corners of the world.”

Gastronomy and restaurants are a fundamental part of any tourist experience.  Tourism continues to play a major role in the GDP of the country. According to the World Travel and Tourism Council the direct contribution of UAE Travel & Tourism in 2019 was AED180.4bn, 11.6% of the total economy with employment accounting for 1 in 10 jobs.

Joanne Cook, CEO of Purple Kitchen Events is the Organiser of Worldchefs Congress & Expo 2022.  “Focusing on culinary art, competitions, skills, learning, training, products and equipment driven by the inspirational passion and creativity of chefs is certain to have a positive impact on the tourism industry.  The tourism sector is crucial to the UAE, we must continue to lead and to capture the imagination of the hospitality industry.” said Cook.

Congress delegates will enjoy evening networking events at the renovated Erth Hotel and at ADNEC’s Al Maa’red Ballroom.  The two venues have worked closely with the Worldchefs Organizing Committee to ensure unique dining experiences that both celebrate Emirati tradition but also give contemporary interpretations on modern local cuisine.  It can be stated with confidence, that Abu Dhabi will have the world on it’s plate next week.

For more information, media enquiries, logos and high res images, please contact:

admin@purple-kitchen.com

–Ends–

About Worldchefs

The World Association of Chefs’ Societies, Worldchefs in short, is a dynamic global network of more than 100 chefs associations, representing culinary professionals at all levels and across all specialties.  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 a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our membership. www.worldchefs.org

About ExpoCulinaire

Now in its 3rd year, the annual exhibition is the host to the 25nd Emirates International Salon Culinaire. It moved from Sharjah to Abu Dhabi in 2022 to become the ‘Expo’ component of the Worldchefs Congress & Expo.   Education/training, food, equipment and services for the catering industry are on display over 4 days for trade professionals and culinary students to see, touch, taste and try. www.expoculinaire.com

About Global Chefs Challenge

Selected through top performance at the Culinary World Cup and Global Chefs Challenge Regional Semi-Finals, qualifying teams will go to head to head at the Global Chef Challenge Final. Here, the best and brightest convene to show mastery in the culinary arts.  Representing their respective countries, forty culinary teams comprising the most promising chefs from across the globe will compete for gold.  Four days of intense competitions will see the World’s emerging culinary talent test their skills and give their best as they fight for the title. The Global Chefs Challenge Finals includes three specialized competition categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, and the Global Young Chefs Challenge.  Register for free now, to see who will take home the prized trophy and title of Worlds Best Chefwww.globalchefschallenge.org/gcc_qualification

About The Emirates International Salon Culinaire

The Emirates International Salon Culinaire is the largest single-entry chefs’ competition in the world. Structured as a series of practical and display-based culinary challenges or ‘classes’, this globally renowned annual contest gauges the diversity of entrants cooking skills and pushes the boundaries of modern day food preparation and presentation.  Evaluated by a panel of 30 international experts and mandated by the World Association of Chefs Societies (WACS), the Salon Culinaire provides credible industry recognition to more than a thousand master chefs, pastry chefs, cooks and bakers. The salon serves to inspire and encourage young chefs to continue striving for ever upward improvement in their daily work practice. Gold, Silver and Bronze medals and certificates are awarded to those competitors whose exhibits, in the opinion of the judges, have reached the commensurate international standard. In addition to the medal awards, there are special trophies awarded to individuals who have attained excellence at the competition in their particular field: gastronomy; bakery/pastry; artistic – and a new award designed to encourage the development of Arabic cuisine.

Website: www.emiratesculinaryguild.net

About the African Culinary Cup

6th African Culinary Cup 2022 – This prestigious competition, endorsed by Worldchefs, brings together African National Culinary Teams from Ghana, South Africa, Namibia, Qatar, Egypt, and the United Arab Emirates.  These diverse young chefs will compete against each other in the culinary competition highlighting the ethnic cuisine from each country. 

Categories
Press Releases

Worldchefs Welcomes Victorinox as Global and Official Chefs Knives Partner

Worldchefs Welcomes Victorinox as Global and Official Chefs Knives Partner

  • Victorinox AG, the makers of the original Swiss Army Knife and producer of high-quality household and professional knives, watches, travel gear and fragrances, has joined Worldchefs as a Global Partner and The Official Chefs Knives Partner.
  • Victorinox’s multifaceted range of Household and Professional Knives currently comprises 600 different products for virtually any application in private households, professional kitchens and butchers.
  • More than 20 million household and professional knives are produced every year at the company’s headquarters in Ibach, Switzerland. Bearing the famous “Swiss made” label, they are popular export products around the world.
  • Victorinox will be present at the biennial Worldchefs Congress & Expo 2022 event, taking place in Abu Dhabi, from 30 May to 2 June.

Paris, 23 of May 2022 – Victorinox AG, the makers of the “Original Swiss Army Knife” and producer of high-quality household and professional knives, watches, travel gear and fragrances, has joined Worldchefs as a Global Partner and The Official Chefs Knives Partner. Victorinox is a global family-run company that is now being managed by a member of the family’s fourth generation. The firmly anchored brand values of innovation, quality, iconic design and functionality are always taken into consideration when designing new products.

Victorinox’s know-how in the highly accurate processing of steel is also used in the Household and Professional Knives division. The multifaceted range currently comprises 600 different products for virtually any application in private households, professional kitchens and butchers. Besides the well-established high Victorinox quality, the criteria of ergonomics and manageability are key factors for this product range. The knives also meet the highest design standards.

Showcasing the unique durability of Swiss stainless steel all Victorinox knives will stand up to the most intense workloads in the world’s busiest kitchens. Softer in composition so easy to sharpen, this specialist stainless steel is corrosion resistant. Plus it delivers impressive blade cutting power. Ergonomically advanced, each blade is perfectly balanced to instill absolute confidence when handling every ingredient.

In this regard, the high standards that top chefs place on themselves and their dishes also apply to their equipment. In addition to choice ingredients and extraordinary recipe ideas, the right set of tools are key to good preparation. World-class chefs such as Nenad Mlinarevic, who was named Swiss Chef of the Year 2016 and has 18 Gault Millau points, is a firm believer of working with Victorinox knives. “A Victorinox knife was the first knife I held in my hands when I was 16 years old and starting my training. So I feel a special bond with this brand. These knives have been an authentic part of my journey so far”. Read more about his ambition and passion and get inspired!

Victorinox products are available in the company’s flagship stores and via a comprehensive network of subsidiaries and distributors in more than 120 countries. The stores are situated in attractive locations, such as Zurich, Lucerne, Geneva, Cologne, London, Shanghai, Tokyo and Hong Kong. The stores allow visitors to experience the entire range of products in a welcoming environment and experienced sales staff is happy to assist in everything from the newest products and innovations to best sellers.

Victorinox will also be present at the biennial Worldchefs Congress & Expo, taking place in Abu Dhabi, from 30 May to 2 June 2022. The reunion event for the most influential culinary body worldwide and world leading trade fair is not to be missed. Registration for Worldchefs Congress & Expo 2022 is open now at www.worldchefscongress.org/register.

ABOUT VICTORINOX

Victorinox AG is a worldwide operating family business, which today is run in the fourth generation. The headquarter of the company is located in Ibach, canton Schwyz, in the heart of Switzerland. This is where the founder of the company Karl Elsener I set up his cutlery business back in 1884 and, a few years later, designed the legendary «Original Swiss Army Knife». Meanwhile, the company produces not only the world-famous pocket knives, but also high-quality household and professional knives, watches, travel gear and fragrances. In 2005, the company took over Wenger SA in Delémont. The Wenger pocket knives were integrated into the Victorinox range in 2013, so that the Wenger product portfolio today consists of watches and travel gear. Products are available online, in own stores as well as via a widespread network of subsidiaries and distributors in more than 120 countries. In 2021, the company with its more than 2 100 employees generated sales of CHF 408 million.  

Victorinox guarantees all knives and tools to be of first-class stainless steel. Since environmental protection and sustainability are part of the Victorinox DNA, their products are made for life. Each item has a lifetime guarantee against any defects in material and workmanship. Victorinox prides itself on more than 135 years of experience in the manufacturing of high-quality knives in Switzerland.

For more information please visit www.victorinox.com

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

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