Author: Julia

Read below to discover GastroGilde’s February 2025 Newsletter

EVENT: 31/3 Purmerend CuliQuiz / GG Panel

🎉 Invitation GG Panel and CuliQuiz Battle on March 31 🎉
Monday, March 31 is the time to meet again, get inspired and enjoy an unforgettable afternoon! A great program has been prepared for you. Join us, meet other members and literally and figuratively taste what makes our Gastronomic Guild so special!

Participate in the GG Panel?
We as the Gastronomic Guild are participating with a team/panel of members and board members led by president Hans Everse. If you would like to be on this panel of up to 6 people, you can let us know by sending an email to hans.everse@gastronomischgilde.nl and we as a board will choose someone. The winners who participate will receive the CuliQuiz game as a gift anyway!

On Monday, March 31, 2025 the big CuliQuiz Battle will take place in the H20 Esports Stadium in Purmerend, GG members and other (young) professionals are cordially invited! The CuliQuiz Battle will be an afternoon full of education, inspiration, culinary challenges and lots of chances to win great prizes, including a Big Green Egg, SVH Meestertour and internship at De Librije. The Battle will be presented by Gault&Millau hostess of the year 2023 Caroline Berends and mister CuliQuiz; Tjitze van der Dam.

Date: Monday, March 31, 2025
Location: H20 Esport Stadium, Purmerend
Admission is free of charge, registration required.

Program

12:30 – 14:15 pm Workshops and master classes.
13:30 – 14:00 hours Wildcard round.
14:15 – 15:00 hours Professionals Battle
15:15 – 16:00 hours The CuliQuiz Battle
16:00 – 16:30 hours Award ceremony
We look forward to seeing you there!

NEW SPONSOR: Local Harvest

We are very happy with our new sponsor Local Harvest. On March 3, they were also present at our event and we were able to get acquainted with Machiel and Pieter and not unimportantly with the assortment of delicious delicacies they can provide for on the drinks board.

Local Harvest is constantly looking for the most beautiful products from Dutch soil that are made with care and love. To do this, they work closely with small-scale producers and suppliers. As a result, they have everything they need for the cocktail menu.

Local Harvest works according to four guarantees:
everything for the drinks menu
You can find high quality local specialties for the drinks menu.
(also) vegetarian assortment
An extensive assortment for vegetarian or vegan drinks menu is offered.
local suppliers
We work as much as possible with local producers and suppliers from the Netherlands.
respect for animals and nature
We only work with producers who respect animals and nature.

View full range here…

Local Harvest only delivers to the hospitality industry. Of course they prefer to visit you to show and taste the products. After all, good taste comes first!
Interested? Please contact Machiel or Pieter:
Machiel Laumans – 06 1433 7233
Pieter Bos – 06 1159 5770

DEALS: Free Terrace Guide – Book deal “SPICES”

ENTREE Terrace Guide 2025
What’s in store for the hospitality industry this patio season?
What’s in store this patio season? Entree Magazine figured it out for you based on trends and openings.

Read about, among other things:

☀️ Spritzers are wildly popular: ‘We sell 500 a day.’
☀️ Full terrace when the sun isn’t shining? Wouter Verkerk tells how!
☀️ Friesland is the culinary destination this summer.
☀️ Design trends on the terrace: ‘It’s more than just a place to relax.’
☀️ And many more trends!

Click here to receive the Entrance Guide for free!

NIEWS: Retrospective 3/3 – Interviews

INTERVIEWS WITH MEMBERS

Tom Lamers: ‘t Raedthuys* in Duiven has 1 kitchen, but 2 star chefs for the next 3 years
It took some getting used to for Tom Lamers (34). After five years as head chef at Het Koetshuis* in Bennekom, since the beginning of this year he shares the kitchen with star chef Hans den Engelsen (65) at ‘t Raedthuys* in Duiven. For the next three years they will be behind the stove there together. “Two chefs in one kitchen, that also took some getting used to for our apprentice chef,” Lamers says with a laugh in an interview.
Read the entire interview here
By: Wieteke Posthumus
~ ~ ~
Ruben van Zanten, ‘t Havenmantsje in Harlingen: ‘Keep developing yourself’
Partner ENTREE Magazine talked to Gastronomic Guild member Ruben van Zanten. Ruben van Zanten (25) started four years ago as an apprentice at ‘t Havenmantsje in Harlingen, since last year he has been at the helm there as head chef. To develop himself he participates a lot in competitions, recently he won the HANOS Gouden Koksmuts at Horecava and took Gold in Rimini (Italy), qualifying him for the WorldChefs Global Chefs Challenge in Wales next year. What is the young chef’s vision? “Short lines, an open atmosphere and good cooperation in the kitchen is crucial.”
Read the entire interview here
By: Madelief de Weerd

Gastronomic Guild unpacks!

Report event Gastronomic Guild on March 3 by Gerard Walters.

REMEKER

What a warm reception at the farm where Remeker cheese is made.

Jan Dirk and our chairman Hans welcomed us with Joris cake and fresh butter from the Jersey cows. With coffee, a convivial atmosphere soon developed and there was plenty of talk about the trade and what keeps everyone busy.

After fifteen minutes Jan Dirk took the floor and took us into farming life 3.0. What an expertise and vision! He explained how to run a farm in a circular and environmentally friendly way, with maximum biodiversity. Together with his two sons he divides the work.

We were explained about the cheese making process and the importance of nutrition for cows. For example, we learned that a cow’s horns act as thermometers, and that you can tell its age from its “annual rings. Every two years, cows have offspring: the bulls go to a rearing facility and young cows enter the herd as older animals go out. Cows over ten years old are no exception here – and they still give just as much milk. Slaughtered cows are returned to the farm store as loosely packed meat cuts. That store is open three days a week – a gourmet candy store!

Of course, this extraordinary company did not come out of the blue. Years of research, cooperation with scientists, like-minded farmers and good contacts with “The Hague” form the basis.

Jan Dirk explained, “It all started when I understood what was happening in the soil.” The magic word is mycorrhiza, a form of cooperation between fungi and plants via the roots. Almost all plants cooperate with fungi underground. This makes for super-healthy soil. And with 550 worms per m², the soil is well aerated and remains permeable to water.

On the first days of March, the 90 cows produce about 33 cheeses every two days. But especially for us, the cows went out to pasture this Monday at a quarter past two for the first time this year and are eating 100% grass again. Result: next week they are already making 40 cheeses per two days, more cheese, less concentrate. A nice profit.

At lunch we enjoyed delicious hot meat, Remeker cheese and bread from Arjan van Buren: Joris bread; pure, nutritious and tasty.

FERMENTING

Because the program ran late, we arrived a little later at the second part of this “H ”honest day: a fermentation workshop at Christian Weij in Ede.

Again, a warm welcome and an inspiring explanation of the fermentation process. According to Christian fermentation is not difficult if you know the rules: time, pure ingredients and the right amount of salt. Vegetables were laid out on all the tables and on the work table was a rich assortment of herbs and spices. Half and full liter preserving jars ensured that everything we made could be properly preserved.

So let’s get to work! Among other things, we made:

Kimchi of pointed cabbage

Pickles of red cabbage with yellow beet and spices like star anise, peppercorn, bay leaf and mace that we pickled in Oosterschelder Purified Seawater (which has the perfect salinity for fermenting, probably the same technique was discovered with vegetables in seawater).

Miso made from emmer wheat and chickpeas

Fermentation is an ancient technique that for a time was less popular due to prosperity and abundance. Sustainability and the fight against waste are now rightly getting attention again. You could tell from everything that real artisans were at work here: cutting, smelling, tasting; everything to arrive at the right quality. Occasionally Christian’s finger or nose would pass through the jars for an approving look.

When all the pots were full, it was time for a beer and a ball from our new sponsor Local Harvest who were also represented.

After a nice thank you from chairman Hans to Christian for the wonderful workshop, everyone went home satisfied. This day showed that our profession is alive and kicking. There will always be interest in honest and healthy food; as long as there are cooks who practice their profession with knowledge and passion.

So: members of the Gastronomic Guild, spread the word and recruit new members!

Oh yes … in the corridors we heard that on Monday, April 14 at ‘Klein Zwitserland’ the first asparagus from Limburg will be cut, prepared and tasted. And before that on March 31 the CuliQuiz Battle in Purmerend where I may be on the GG Panel 😊. See you then!

Pakistan International Culinary Championship (PICC) 2025, Season 7, an exhilarating four-day celebration of culinary excellence was held at the Royal Palm Golf & Country Club in Lahore. Organized by Chefs Association of Pakistan (CAP) and strategically partnered with College of Tourism & Hotel Management (COTHM), the event was endorsed by Worldchefs, making it one of the largest and most prestigious culinary events in the region.

Held from January 27 to January 30, 2025, PICC 2025 brought together over 5,000 participants, including professional chefs, culinary students, and industry experts, from around 15 countries. The event was a platform for culinary exchange, creativity, and innovation, showcasing a remarkable blend of global talent and local culinary expertise.

The championship featured 25 live operational kitchens where participants showcased their skills and creativity in real-time. The kitchens, set up for various categories, allowed chefs to demonstrate their cooking techniques, offering an immersive experience for guests and culinary professionals. The event also featured a huge baking lounge, where some of the finest baking talent from around the world displayed their impressive creations.

One of the key highlights of PICC 2025 was the introduction of the “Senses in the Kitchen” segment – a first-ever initiative that allowed 26 participants, including 18 visually impaired individuals and eight persons with different abilities, to showcase their culinary talents. This groundbreaking segment was a celebration of inclusivity, highlighting the capabilities and passion of these participants and breaking down barriers in the culinary world.

The event was graced by a range of notable guests and dignitaries, including federal and provincial governments’ officials, ministers, industry leaders, and figures from the culinary world. They were joined by representatives from leading international culinary bodies and diplomatic missions, further adding prestige to the event.

Additionally, a Nations Parade was held on all the four days of the event, where all the participating country were proudly represented through their flags, further celebrating the global nature of the event. Guests and participants took part in this grand procession, marking an exciting and visually stunning highlight each day.

The four-day event also featured various competitions, workshops, and master classes, where professional chefs and culinary students had the opportunity to enhance their skills, exchange ideas, and connect with experts. With over 5,000 participants from 15 countries, PICC 2025 became a true celebration of culinary arts, promoting cultural exchange and strengthening the global culinary community.

In addition to the competitions, the event offered a range of networking opportunities for industry professionals, creating an environment where new ideas, techniques, and trends in the culinary world could be explored and discussed.

The culmination of the event was marked by an awards distribution ceremony where Industries, Commerce & Investment Minister Chaudhary Shafay Hussain and NAVTTC DG Haider Abbas were the chief guests. Cash prizes worth a total of Rs 5 million/- were awarded to the top performers across various categories. Medals and certificates were presented to the winners, first runners-up, and second runners-up, recognizing their exceptional talent and hard work.

The successful completion of PICC 2025 not only solidified the event’s position as one of Pakistan’s most significant culinary celebrations but also emphasized the growing importance of the culinary arts in the country’s tourism and hospitality sectors. With the active support of partners like National Foods as title sponsor, Nestlé Professional, KnN’s and Cheezious as gold sponsors and Young’s Food, Shangrila, Coca Cola and Ambassador Commercial Kitchen Equipment as silver sponsors, PICC continues to be a catalyst for innovation and excellence in Pakistan’s culinary scene.

Ahmad Shafiq, President of the Chefs Association of Pakistan, while talking to media, expressed his gratitude to all the participants, sponsors, and attendees, stating: “PICC 2025 has exceeded our expectations in every way. From the incredible culinary talent on display to the meaningful conversations and exchanges that took place, this event truly showcased the global reach and significance of the culinary arts. We are pleased with the outcome and look forward to continuing this journey of growth and collaboration in future editions.”

It is with great pleasure that we announce the newly appointed Worldchefs Committee Members for the 2024–2028 term.

Since the creation of Worldchefs’ committees, they have continued to grow, reaching a record of 180 committee members representative of 64 countries for this upcoming term. The committee members serve as Worldchefs ambassadors, growing our voice and programs at a global scale.

Each committee plays a vital role in advancing Worldchefs’ initiatives, from education and sustainability to competitions and global outreach.

We are proud to share with you the names of our 2024-2028 committee members:

Executive Committee: Andy Cuthbert – President (UAE), Rick Stephen – Vice President (Australia), Alain Hostert – Secretary General (Luxembourg), Uwe Micheel – Assistant Vice President (UAE), Kristine Hartviksen – Assistant Vice President (Norway)

Board of Directors: Thomas Gugler – Past President (Saudi Arabia), George Damianou – Continental Director Europe South (Cyprus), Martin Kobald – Continental Director Africa & Middle East (South Africa), Harry Linzmayer – Continental Director America (Chile), Willment Leong – Continental Director Asia (Thailand), Mike Paul Pansi – Continental Director Europe Central (Austria), Neil Thomson – Continental Director Europe North (Scotland), Peter Wright – Continental Director Pacific Rim (Australia)

Vice Continental Directors: KK Kong – Vice Asia Continental Director (Singapore), KK Yau – Vice Asia Continental Director (Malaysia), Kamal Rahal – Vice Northern African Continental Director (Morocco), Isaac Kofi Sackey – Vice Southern African Continental Director (Ghana), Majed Al Sabagh – Vice Middle Eastern Continental Director (Syria)

By-Laws Committee:

Chairman: John Sloane (Singapore)

Members: Thorir Erlingsson (Iceland), Donald Gyurkovits (Canada), Ray McCue (USA), Hazel Mulberry (Scotland)

Committee Objective: to be responsible for updating and maintaining Worldchefs Statutes and Standing Rules. These comprise of the fundamental rules that guide our organization and outline our basic governance rules, roles and responsibilities. The by-law committee evaluates any proposed changes and makes recommendations to the board.

Congress Committee:

Chairman: Charles Carroll (USA)

Members: Andy Cuthbert (UAE), Ragnar Fridriksson (France), Neil Thomson (Scotland), Arwyn Watkins (Wales)

Committee Objective: to provide the association a sustainable framework for the Congress for the future, building on past experience and changing needs of the membership. To give members an enjoyable, educational and fun Congress to be remembered.

World Chefs Without Borders Committee:

Chairman: Willment Leong (Thailand)

Members: Aiden Ahn (Korea), Ahmed Al Harthi (Saudi Arabia), Vinod Bhati (India), Kamil Bouloot (Lebanon), David Clem (Australia), Moustafa El Rafaey (Egypt), Philippe Frydman (South Africa), Vivek Hurea (UAE), Yasser Jad (Saudi Arabia), Ricardo Kathan (Mauritius), Edwin Lawrence Josiah (Liberia), Nadim Milhem (Palestine), Kristine Øvrebø (Norway), Maria Panteli (Cyprus), Rajeev Patgoankar (USA), Yibin Qian (China), Roberto Rosati (Italy), Stefu Santoso (Indonesia), Kimberley Tang (Australia), Karlene Taokia (Cook Islands), Nikola Vuksanović (Serbia)

Committee Objective: to support and mobilize our global network of volunteer Chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. Also, to perform Chefs Social Responsibility (CSR) by sharing with others and at the same time inspiring other chefs, especially the young chefs, to assist others whenever there is an opportunity.

Culinary Competition Committee:

Chairman: Rick Stephen (Australia)

Members: Majed Al Sabagh (Syria), Ann Brown (Scotland), Lee Corke (England), Leopold Forsthofer (Austria), Rodrigo Ibañez (Mexico), Tony Khoo (Singapore), Rudy Müller (Hong Kong), Dennis Rafn (Denmark), Sven Eric Renaa (Norway), Gilles Renusson (France), Carlo Sauber (Luxembourg), Simon Smothkowicz (Canada), Frank Widmann (Germany)

Shadow Member: Pieter Malan (South Africa)

Technical and Specialist Advisors: Conny Andersson – Armed Services (Norway), Karri Kaki – Community Catering (Finland), Ludek Prochazka – Carving (Czech Republic)

Committee Objective: to ensure that culinary competitions are fair to all competitors. Our role is to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions. No alterations, as they relate to the rules, can be made without the written approval of the Culinary Competition Committee and the Worldchefs Board.

Culture Cuisine and Heritage Food Committee:

Chairman: Peter Tischhauser (Australia)

Members: Nimish Bhatia (India), Prakash Chan (Australia), Yan Cheng (China), John Collette (USA), Nikolas Constantinou (Cyprus), Eric Glavica (Croatia), Citrum Khumalo (South Africa), Jake Kim (South Korea), Shaazy Mariam (Maldives), Carlo Miguel (Philippines), Alla Mishina (Russia), Atim Suyatim (Dubai), Orkhan Mukhtarov (Azerbaijan), Elia Nora Rodriguez Ortega (Venezuela), Joanna Ochniak (Poland), Isaac Kofi Sackey (Ghana), Muhammad Raees (Pakistan), Christer Rodsoth (Norway), Daniel Schade (Germany), Stefan Smugoivic (Serbia), Chinda Som (Cambodia), Peter Tischausser (Australia), Gianluca Tomasi (Italy), Ben Weber (Luxembourg)

Committee Objective: to recognize heritage status to traditional ingredients, culinary techniques and inventions to protect outstanding examples of our global food heritage, worthy of preservation to boost national pride and international renown. We trace etymology of traditional/classic dishes, create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art as well as Initiate/improve nationwide programs to protect heritage produce, encourage growers and the natural environment.

International Chefs Day Committee:

Chair: Vanessa Marquis (USA)

Vice Chairman: Matthew Shropshall (England)

Members: Arni Thor Arnorsson (Iceland), Venessa Barnes (Australia), Rodrigo Ibañez (Mexico), Velibor Ivanović (Serbia), Rakesh Kumar (Fiji), I-Ching Lee (Taiwan), Linah Maruping (South Africa), Ina Therese Lindvik Nornes (Norway), Sheetharam Prasaad (India), Badya Salam (Syria), Tilak Senaratne (Sri Lanka), Diane Steichen (Luxembourg), Karlene Taokia (Cook Islands), Keno Tay (Singapore), Anders Tegnér (Sweden), Soon Pau Voon (Malaysia)  

Committee Objective: to enable Worldchefs and its members to celebrate their profession on the 20th of October each year, while using the opportunity to make a positive change within a Chef’s vocation, their local communities and to make a difference in a young person’s life.

Education Committee & Worldchefs Academy:

Chairman: Andreas Muller (Germany)

Vice Chairmen: Michael Baskette (USA), Marcus Hallgren (Sweden)

Members: Majed Al Sabagh (Syria), Mohamad Arieffudin Bin Abdul Khalid (Malaysia), Mooroogun Coopen (Mauritius), Antonio Danise (Italy), Karen Doyle (Australia), Fernando de la Feunte (Chile), Evagoras Hadjipavlou (Cyprus), Ralf Herrgott (Namibia), Thomas Hurter (South Africa), Decheng Hou (China), Tarek Ibrahim (Egypt), Ahmad Khamdamov (Uzbekistan), Shaun Leonard (Switzerland), Dragica Lukic (Croatia), Cezar Munteanu (Romania), Jonsson Per Henrik (Hong Kong), Kamal Rahal Essoulami (Morocco), Chachaya Raktakanishta (Thailand), Sudhakar N Rao (India), Frode Selvaag (Norway), Ahmad Shafiq (Pakistan), Dr. Chef Saurabh Sharma (India), Mariyam Shiuna (Maldives), Norbert Thul (Ireland), Mohamad Vicky T.Y Leung (Hong Kong), Reto Walther (Switzerland), Barry Young (USA)

Committee Objective: to identify, review, enhance, support, implement and give mentorship to individual schools. We hope to support and attain; maintain; enhance and embrace life- long learning pathways in regards to articulation pathways. We aim to also maintain and enhance culinary as well as hospitality skills and competency aspects and standards. To encourage Worldchefs engagement through the development and sharing of multi-language educational opportunities in culinary arts and sustainability.

Feed the Planet & Sustainability & Inclusion Committee:

Chair: Shonah Chalmers (Canada)

Past Chairman: Chris Koetke (USA)

Members: Rodrigo Duarte Casar (Ecuador), Athejo Chia (Singapore), Allister Esau (South Africa), Terry Jenkinson (Namibia), Rakesh Kumar (Fiji), Bordeah Darius Lewis (Liberia), Vicky T.Y. Leung (Hong Kong), Dayle Lyman (Australia), Cezar Munteanu (Romania), Hareesh Padmanabhan (Qatar), Vanessa Polixene (Mauritius), Peter Rehn (Sweden), Svetlana Riskova (Latvia), Badya Salam (Syria), Barton Seaver (USA), Ishag Solih (Maldives), Tom Atle Steffensen (Norway), Karlene Taokia (Australia)

Committee Objective: to inspire sustainable food consumption among communities and professionals, and to support people in need through emergency relief, food poverty alleviation, and education. The committee is supported by an international network of chefs passionate about creating better food, better lives and better futures across the globe. To provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.

Finance & Sponsorship Committee:

Chairman: Rocco Pozzulo (Italy)

Members: Ragnar Fridriksson (France), Domenico Maggi (Italy), Rene Marquis (USA), Uwe Micheel (UAE)

Committee Objective: to maintain a continuing review of the financial affairs of Worldchefs. Using this information, it is the committee’s duty to make appropriate recommendations to the board regarding financial matters such as fundraising, expenditure or investments.

Young Chefs Committee:

Chairman: Jasper Jek (Singapore)

Members: Adrian Vigus Brown (England), Rosalyn Ediger (Canada), Jose Javier Flores Arauz (Panama), Riikka Mantila (Finland), Alan Orreal (UAE), Geoff Scott (New Zealand), Kellie Smith (Australia), Cherrie Uy Tan (Philippines)

Ambassador Mentors: Fay Abreo (UAE), Naira Ellamei (Egypt), Angelica Iuliano (Australia), Yeung Meiting (Hong Kong)

Young Chef Ambassadors: Timothy De Villiers (South Africa), Lovis Johdet (Sweden), Aditya Nair (India), Jiwoong Shin (South Korea)

Committee Objective: to drive and encourage the development of Young Chefs Clubs to our members around the world while mentoring and leading our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange program and the Billy Gallagher Young Chefs Forum. Through our four pillars of Friendship, Education, Cuisine and Culture we provide mentoring support to our global network of Young Chefs Clubs and deliver a world class educational mentoring forum. We also engage and promote friendship among the Young Chefs Clubs empowering culinary excellence through fostering a culture, lifelong learning and leadership while underscoring the importance of Cultural understanding and Humanitarianism.

Historical Committee / Honorary Life Membership:

Chairman: Alan Palmer (Sri Lanka)

Members: Brith Bakken (Norway), Heinz Brunner (South Africa), John Clancy (Ireland), Brian Cotteral – consultant (England), Murray Dick – consultant (New Zealand), Eddy Fernandez (Cuba), Svein Magnus Gjonvik (Norway), James Khoza (South Africa), Ulla Liukkonen (Finland), Domenico Maggi (Italy), Ferdinand Metz – consultant (USA), Raimund Pitz – consultant (USA), Norbert Schmidiger – consultant (Switzerland), Michael Strautmanis (Australia)

Committee Objective: to ensure that the historical significance of our craft is preserved and recorded. The sole mission therefore is to provide a platform for all of our various chefs’ societies to be able to contribute their historically significant events to this documentation. to ensure that we give due credit and recognition to members who have contributed extensively to Worldchefs goals and objectives and are worthy of receiving the title of Honorary Member, which is the highest award from Worldchefs.

Shaping the Future of Worldchefs

Congratulations and welcome to all our new committee members. Your expertise and leadership will undoubtedly contribute to the continued success of Worldchefs.

We look forward to an exciting journey ahead and encourage all members to engage with our committees to help shape the future of our industry.

To view more about the committees, visit our website at https://worldchefs.org/about-us/people-in-worldchefs/.

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.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! Read below to learn more about the launch from Jake Kim, Founder & Chairman of Young Chefs Club of Korea:

The website serves a crucial function in conveying YCK’s identity, showcasing past accomplishments, while outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization.

Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.

About YCK

Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors,” our mission goes beyond teaching culinary skills. 

We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class kitchens that were once out of reach due to financial constraints.

Furthermore, our ultimate goal would be for these individuals to become the mentors of tomorrow; when today’s learning becomes tomorrow’s teaching, and one generation’s passion becomes the next generation’s inspiration.

김동석 (Jake Kim)
Founder & Chairman of Young Chefs Club of Korea