Worldchefs Academy Supports Culinary Education in the Dominican Republic!
PARIS April 5, 2023 – The Pontificia Universidad Católica Madre y Maestra (PUCMM), a pioneer in tourism and gastronomy training in the Dominican Republic, has two campuses, one in the city of Santiago de los Caballeros and the other in the capital Santo Domingo. It has been the most awarded university in the country during the last 20 years, winning first places in many national competitions.
In 2022, it was recognized as a school with high educational quality standards by Worldchefs. Adopting its Pre-Commis and Culinary Foundations program as mandatory programs to be taken by its students, which supports their training in culinary education.
PUCMM Chef Instructor Alejandro Andrés Abréu Bretón stated, “So far, 60 new chefs have graduated, but by the end of the year, we expect 200 more to graduate!
Worldchefs Academy apoya la educación culinaria en laRepública Dominicana!
La Pontificia Universidad Católica Madre y Maestra (PUCMM), pionera en formación turística y gastronómica en República Dominicana, cuenta con dos campus, uno en la ciudad de Santiago de los Caballeros y la otra en la capital Santo Domingo. Ha sido la universidad más premiada en los últimos 20 años ganando los primeros lugares en la mayoría de las competencias nacionales.
En el año 2022 fue reconocida como escuela con altos estándares de calidad educativa por Worldchefs. Adoptando su programa de Pre-Commis y Fundamentos. Culinarios como programas obligatorios a cursar por sus estudiantes, lo que viene a apoyar la formación en términos culinarios de los mismos.
Chef Instructor PUCMM, Alejandro Andrés Abréu Bretón, afirmó “Hasta el momento, se han graduado 60 nuevos chefs, pero para fin de año, ¡esperamos que se gradúen 200 más!
Introducing Chef Selvana Chelvanaigum, Lecturer at the William Angliss Institute in Melbourne. As an initiative to pass on her culinary wisdom to budding chefs at the Empower Culinary & Hospitality School by the Dilmah MJF Foundation, Chef Selvana chose to spend a week in Sri Lanka volunteering with Dilmah! If you’d like to volunteer with the MJF Foundation too, drop a line here.
Watch Chef Selvana Chelvanaigum Volunteering at MJCF Culinary School here:
ABOUT DILMAH TEA
Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.
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Paris, 23 of February 2023 – Electrolux Professional has renewed as Worldchefs Diamond Partner. Celebrating 120 years of tradition, experience, and innovation, Electrolux Professional has been at forefront in offering sustainable, ergonomic, and customer-friendly solutions. The Worldchefs partnership renewal marks the continuation of a longstanding collaboration centered around the Art & Science program.
Launched in 2014, the Art & Science Come Together partnership between Electrolux Professional and Worldchefs brings chefs together to explore innovation in culinary technology through a series of hands-on workshops. Combining the creativity of professional chefs with the specialized knowledge and technology of the leading manufacturer’s commercial cooking solutions, the program is designed to empower chefs to operate more efficiently, profitably and sustainably to help kitchens across the globe to develop more streamlined cooking processes.
Restructured to fit a digital format, Art & Science Goes Digital brings the beauty of culinary innovation online, made accessible to Worldchefs’ community around the globe. Through a series of themed webinars, the program aims to empower chefs to operate more efficiently, profitably and sustainably. The webinars will be held quarterly, with the first installment on 13 April.
The program will provide participants with skills and advice from experienced professional chefs willing to share their international experience and passion for the continual discovery of contemporary developments in the culinary arts. “This partnership has launched a number of dedicated exciting activities which will unite the beauty of the culinary arts with the breakthroughs in culinary technology,” says Worldchefs President, Thomas Gugler. “What makes the Art & Science partnership so special is the ability to connect all this technical knowledge with the artistic side of the culinary industry.”
Art & Science Goes Digital will be hosted by seasoned chef and culinary trainer Paolo Pettenuzzo. Hailing from the Veneto region of Italy, by the age of 16 Pettenuzzo was competing on the Italian culinary team at the national level. By age 20, his impressive skills had earned him two silver medals in the prestigious Global Chefs Challenge. Pettenuzzo joined Electrolux Professional in 2013, where he spearheads business development in the luxury sector, including Michelin-starred projects. In 2019 he was appointed as the official Chefs Activation Manager to lead on chef training strategy organization-wide. “I live Electrolux Professional with an anticipatory perspective, working with the future to change the present,” says Pettenuzzo.
“Worldchefs is thrilled to continue our work with Electrolux Professional. Their chef-centered approach to innovation, continuous push for excellence and unwavering sustainability commitments are just a few reasons why they have been a natural collaborator and key supporter of Worldchefs,” says Ragnar Fridrikkson, Worldchefs Managing Director. “Electrolux Professional’s dedicated chefs around the world add so much value to our community and we look forward to the next chapter of our collaboration with Art & Science Goes Digital.”
The 12th International Culinary Competition of Southern Europe has come to an end. Congratulations to all participants!
The International Culinary Competition of Southern Europe is organised every two years by Culinary Professionals Greece, in collaboration with TIF HELEXPO SA and is supported by the Worldchefs.
The 12th International Culinary Competition of Southern Europe, the largest gastronomic event in South Europe, was a great success. The event welcomed 400 students and professional chefs, as well as international judges, from 15 countries all over the world. Held from February 17 to 20, 2023 at the International Exhibition & Congress Centre (TIF HELEXPO SA), Thessaloniki, Greece.
This year’s competition included 27 different categories based on the rules, regulations and judging criteria as specified by Worldchefs.
The competition prizes
The level of participants was high and the total number of medals awarded was 250. Specifically, the prizes awarded are:
Top Class Trophy School of the Year according to all the medals it received by TIF-HELEXPO, at IEK DELTA 360ο, Greece
Top Class Trophy School of the Year by Boskos Food, at the Cyprus University of Technology “TEPAK”
Top Class Trophy Student Chef of the Year by Provil, to Aleksandrov Aleksandar from Culinary Art Institute “CAI”, Bulgaria
Top Class Trophy Professional Chef of the Year by Region ofCentralMacedonia, to Miltiadis Miltiadou from Intercollege, Cyprus
Top Class Trophy Student Chef “Fish from Greece” by HAPO, to Andreas Siakallis from Intercollege, Cyprus
Top Class Trophy Professional Chef “Fish from Greece” by HAPO, to Dimitris Melissopoulos from Eagles Villas, Greece
Top Class Trophy Student Chef Vegeterian Dish “Monk Epifanios” by Mylopotamos, to Evangelia Malamata from IEK DELTA 360ο, Greece
Top Class Trophy Student Chef “Traditional Greek Dish” by Thessaloniki City of Gastronomy, to Ioannis Nouris from IEK DELTA 360ο, Greece
Top Class Trophy Student Chef “Lamp” by Thessaloniki TourismOrganization, to Čolič Lazar from High School of Culinary Arts and Tourism with Dormitory, Serbia.
Top Class Trophy Student Pastry Chef of the Year by Afoi Gali, to Georgia Anastasiadou from Thessaloniki Vocational Training Institute of Tourism, Greece
The Chairman of the Jury was Roberto Beltramini from Luxembourg and the judges were Tony Chang, Georg Wallig, Ray McCue, Daniel Schade, Joachim Mueller, Niclas Melin, Rohan Fernandopulle, Hossam Soliman, Nikolas Constantinou, Georgios Kyprianou, Emrah Köksal Sezgin, Panayiotis Hadjisymeou, Ilias Maslaris, Dimos Kalaitzidis, Dimitris Pamporis, Nikos Christoforou, Theodoros Gavezos and Christos Gremos.
Zero Food Waste and Solidarity action towards the earthquake victims
One of the innovations of this year’s event was Zero Food Waste, where the minimum percentage of waste was sought through proper food management.
On the initiative of the committee of judges of the event, the amount of 1.600€ was collected which will be deposited to World Chefs Without Borders for the needs of the earthquake victims in Turkey.
The celebration of Culinary Professionals
The International Culinary Competition of Southern Europe, which is organized every two years, is a great celebration of culinary professionals and is part of the continuous effort made by the Culinary Professionals Greece, with the main concern being the development of healthy competition among culinary professionals, the exchange of knowledge and new techniques between them at international and local level and by extension, their development.
The Culinary Professionals Greece congratulates all the participants who succeeded with their creativity and their passion for the culinary art to impress the demanding jury, displaying their skills and ethics throughout the competition.
The 12th International Culinary Competition of Southern Europe was held with the significant contribution of the jury, whose members are certified as official judges by Worldchefs, the co-organizer TIF-HELEXPO, the culinary schools that took part, the members of the Culinary Professionals Greece, as well and supporters:
GINOX, AFOI GALI, PROVIL, Hellenic Aquaculture Producers Organization (HAPO), MEVGAL, EUROCATERING, ELETRO, ANTHOULAKIS Ltd, PYRAMIS, EGEM, Panaritis, KONTOPOULOS EQUIPMENT, ΑΥΟ, AMBROSIADIS S.A., BlueRent a Car, BOSKOS FOOD, Alfa Pastry, ScanBox, AMT Gastroguss, Magna Carta, RAK PORCELAIN, IEK ALFA, INTERCOLLEGE, IEK DELTA 360°, TROFO94, CHEF CLUB RHODES, MYLOPOTAMOS, HILANDAR WINES, ΤΑ ΤΡΙΑ ΓΟΥΡΟΥΝΑΚΙΑ, ΤΗΕ ΜΕΤ HOTEL, Devido, ΚΟΡΠΗ, ΣΠΙΤΙΚΟ Παπακωνσταντίνου, VALANTIS EVENT RENTALS, ΧΟΥΤΟΣ CATERING, SHINE & CLEAN, E-PLASTICS, COLORATO, PETROGAZ.
Learn more about culinary professionals in Greece here.
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The World’s Best Pan: AMT Gastroguss and Worldchefs Renew Partnership
AMT Gastroguss has renewed as a Worldchefs Global Partner. A manufacturer and industry supporter committed to excellence, AMT designs professional cookware for every application, combining tradition, modern technology, and expertise with the highest quality materials.
‘The world’s best pan’ according to VKD, the largest German Chefs Association, AMT cookware is developed through close cooperation between product technologists and the German National Culinary Team. The cookware choice for chefs in culinary competition and professional kitchens, AMT’s premium quality products save time, the most precious resource – water, and money.
Paris, 3 of March 2023 – AMT Gastroguss, one of the fastest growing cookware producers in Europe, has renewed as a Worldchefs Global Partner. A longstanding industry supporter and a Worldchefs Global Partner since 2016, AMT Gastroguss combines tradition, modern technology, and expertise with the highest quality materials to produce premium quality cookware designed by and for professional chefs.
AMT’s award-winning products are chosen by the world’s top culinary competition teams. Considered ‘the world’s best pan’ by the largest German chef association and Worldchefs member, Verband der Köche Deutschlands (VKD), international culinary teams rely on the quality of AMT Gastroguss cookware in their kitchens. With years of close cooperation between product technologists and the German National Culinary Team, AMT develops cookware to match and exceed the highest expectations. AMT designs and product tests their cookware for busy professional kitchens with the expert knowledge of chefs.
Backed by years of expertise across the production chain, AMT prides itself on expert craftsmanship, innovation, and the highest quality materials. With a foundry history dating back to 1904, AMT’s casted cookware in grounded in heritage methods and expertise. AMT cookware is made of thick casted aluminum, guaranteeing high durability for a long-lasting product that stands up to years of commercial kitchen use. Produced using a time intensive hand-casting method, AMT’s casted aluminum delivers superior thermal conductivity, heat retention and transfer. The unique casting process achieves a relaxed structure without pores, which provides the distortion-free thermal base which retains its optimum flatness for energy-efficient cooking. AMT products are also coated with non-stick Lotan® which makes them exceptionally easy to clean, saving energy, time, and money, and giving better cooking results.
“AMT Gastroguss has been a dedicated support of chefs, and we so value their commitment to industry professionals.” says Ragnar Fridriksson, Worldchefs Managing Director. “Whether it be their presence at premier international competitions like the Global Chefs Challenge or the Culinary World Cup, AMT’s team and products have earned the trust of chefs around the world. We are delighted to continue our partnership.”
Want to learn more? There’s an opportunity to meet with AMT Representatives during the IHA Trade Show in Chicago between 4-7, March 2023. You can set up an appointment directly through email address [email protected].