Alshaya Group First in MENA to Offer Global Hospitality Certification

A unique career certification programme for Alshaya food professionals, created in partnership with Worldchefs and City & Guilds UK

As part of its ongoing investment in people, Alshaya Group, one of the world’s leading brand franchise operators has launched the Alshaya Global Hospitality Certification (AGHC), a unique international culinary certification to help develop the careers of its professional culinary employees.

With a wide portfolio of award-winning restaurants including The Cheesecake Factory, P.F. Chang’s, Texas RoadHouse, Asha’s, Dean & Deluca, Bouchon Bakery and Princi, Alshaya Group has a strong hospitality footprint in the region bringing customers a wide choice of well-loved international restaurant brands.

The Alshaya Global Hospitality Certification (AGHC) is recognised by the City & Guilds of London Institute (City & Guilds) and endorsed by the World Association of Chef’s Societies (Worldchefs). AGHC. The first of its kind in the region the certification programme provides employees in Alshaya Group’s hospitality division with professional recognition for their skills and expertise, benchmarked to international standards.

AGHC is fully funded by Alshaya for its employees as part of Alshaya’s ongoing investment in its people and provides a fully portable, practical, and professional qualification. Certification is broken down into five levels, depending on the employee’s expertise and level of responsibility. No exams or study time is needed, and certification is based solely on experience and level of responsibility and is assessed by an independent panel. Certification is made in the form of a digital badge, which provides a portable secure method to showcase achievements and allows for a physical certificate to be printed, if required.

AGHC will make it possible for Alshaya employees to get recognised for the skills and experience they have developed whilst working and will help them stand out from the crowd as their career develops.

Commenting on the new certification, Matthew Holgate, President – Hospitality Division at Alshaya Group said: “We are delighted to have partnered with Worldchefs and City & Guilds to introduce this international culinary certification for our employees. We continually invest in our people and recognise that career development and training is critically important to maintaining world-leading levels of excellence. Professional development is key to this and we have seen what incredible things can happen when our employees are empowered with new skills and confidence. We are extremely happy and proud to be offer this unique certification programme.”

This article was originally published by Worldchefs Collaborative Partner Alshaya Group


Celebrating World Chocolate Day with Dilmah Tea & Lindt

This July, we invite you to celebrate World Chocolate Day by creating exceptional, personal experiences with a pairing as simple as… Chocolate and Tea!

Serve guests multiple dimensions of taste, texture and flavour when you pair Lindt Excellence Chocolate with Ceylon Tea from our Dilmah Watte Tea Selection.

Learn how to discern the best flavours for the palate with Tea Grower and Dilmah CEO, Dilhan C. Fernando in this video:

The Watte Series of Single Region Teas recognizes the individuality of every tea drinker. The range features a selection of distinctly different teas from the four premier tea growing regions of Ceylon, each possessing its own bouquet, mouthfeel and flavour.

Shop the Watte Range Here:


Like A Chef in Curitiba Graduates 8th Wave of Students

Even in 2020, we keep making sustainable cooking the preferred choice.

2020 has been a difficult one, no doubt. But we have been working so hard to make sustainable eating and cooking the preferred choice, and transforming so many people’s lives, that we couldn’t just stop now.

Without expecting it to be so, this year became a great challenge to adapt our Like A Chef program, but now we can proudly say: We did it!

Before the lockdown started in Curitiba, Brazil, Like A Chef was a 12 week program in an Electrolux Kitchen, followed by 24 students per wave and a group of chefs that used Worldchefs’ curriculum to train them in sustainable cooking. This meant daily meetings of 25 to 28 people, in a close space, for 3 consecutive months, where they’d be cooking and taking food to their homes. Clearly, this wasn’t the model we could keep using during 2020 but we still wanted to help people improve their lives by learning how to live a healthier life and get the tools they needed to find a job or become entrepreneurs. With the global employment rates going down and the hospitality’s industry taking the worst part, our goal became more important than ever and that’s why we developed our new Like A Chef’s blended learning program!

Blended Learning Program

3 weeks of online training + 1 week of practice in the kitchen. The first week is all about the basics. Using the Worldchefs Academy app, the students get to learn everything they need to start into the culinary world. Terms, utensils, mise-en-place, types of cuts and more. This online course is open to everyone, its certifiable and available in English, Spanish and Portuguese. Do you want to check it out? Just have to click here.

During the second week, the students get the chance to put everything they’ve learned online into practice. Divided into 2 groups of 6 students each, the 12 selected people get to cook and learn with well experienced and recognized chefs in the Electrolux kitchen, always following the safe distance measures and every health recommendation. In this new format, we reduced the physical exposure time in 91,6% and the number of students in 75%.

For the third week, we partnered with SEBRAE, the Brazilian Agency to support Small Entrepreneurs. For 5 days in a row, our students got online classes related to markets, trends, business administration and everything they needed to know in order to start their own business, even in the middle of a pandemic.

Finally, the fourth week counted with the following 3 how-to workshops:

  • “How apply for a job” by the Electrolux HR Team
  • “How to manage food waste by Sodexo”
  • “How to develop your own digital business on a food delivery mobile app” by Rappi

Followed by the closing event which, during this first pilot, consisted of preparing 160 Christmas meals to donate via “Mulheres do bem”, a local NGO that’s been working hard for a while into the pandemic now, bringing food to those who needed it the most.


The feedback we received both from the chefs and students was amazing!
Everyone was happy about this new format, especially because they found it easy to teach in smaller groups. Of course, not everything was perfect due to current circumstances, there’s still a lot to improve when it comes to online learning environment (interactions aren’t the same, it gets harder to learn when you can’t practice while you’re receiving the information, there’s a lot of distractions going on at everyone’s home…) and in this type of program, everyone would love to spend more time in the kitchen. But even so, we managed to deliver the Like A Chef new frame work starting with the first group of 12 students and successfully graduating 8 of them.

We gladly counted with the participation of one former student as the chefs’ assistant for the whole week of practices. 5 different chefs shared their knowledge with our students, 2 of them being completely new to the program. 13 different recipes were taught, 160 meals were donated, and nobody got sick during the whole experience!

For us, this counts as a huge win for Like A Chef program, otherwise severely hit by the restrictions of the pandemic. Now we can’t wait to implement its new format in all the countries we’ve already worked before and to see it growing and reaching new locations, always with the purpose of making eating and cooking sustainably the preferred choice.


Feed the Planet is an initiative founded by Worldchefs to inspire sustainable food consumption among communities and culinary professionals as well as to support people in need through education. Powered by Electrolux Food Foundation and AIESEC, the vision of Feed The Planet manifests in 4 major projects: Like A ChefFood Heroes ChallengeFood Waste Challenge and Sustainability Education for Culinary Professionals. Since May 2020, the webcast Sustainability Around the World hosted by chef Chris Koetke is broadcasted, featuring outstanding culinary sustainability enthusiasts across continents.


Tea Training to Keep you Tea Inspired On The Go!

Learn How to Serve, Pour, and Plate Tea – From Soups to Sauces and More!

Ever wondered if you could get certified in tea? Now, you can – while on the go! Become a certified Tea Aficionado at the world’s only Worldchefs accredited Tea School, online. Visit and purchase the course you’d like to follow. Next, download the Dilmah School of Tea app to access any module, and take the tests to get certified wherever you are, at any time. Earn a Worldchefs accredited certificate at the Dilmah School of Tea today!

The first Dilmah School of Tea was established in 2009 at The Institute Paul Bocuse with the aim of upholding the traditions of tea, by cultivating a respect for tea and sharing its rich cultural heritage. It is a tea program that seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and tea drinkers.

Learn how to craft tea experiences for the 21st Century 


Win an All-Expense-Paid 7 Day Vacation to Sri Lanka: Pour & Plate Immunity Inspired by Tea!

Calling all Chefs and Mixologists from around the world! Put on your apron and get inspired by tea around the theme of “immunity”, to stand a chance at winning a vacation of a lifetime!

Here’s an unrivalled opportunity to showcase your culinary skill and flair, while revolutionising and pushing the boundaries of tea in gastronomy and mixology, with recipes that can help boost immunity, with a 5000-year-old, immunity-boosting herb at the heart of it – tea!

Brew our judges away and win an all-expense-paid 7-day vacation to a luxury resort in Sri Lanka, and an opportunity to attend the only Worldchefs certified tea school – The Dilmah School of Tea in Sri Lanka!

Here’s how to enter:
1. Make a food item that is sweet or savoury using Dilmah Tea as an ingredient.

2. Make a non-alcoholic beverage using Dilmah tea as an ingredient. This could be an iced tea, chai, hot & cold tea mocktail, smoothie, tea shake etc.

3. Upload your entry as a video or image with a rationale behind your creations on to Dilmah’s tea inspired awards website.

Submissions close on 18th March 2021. After which, our global panel of judges comprising the following experts will get shortlisting!

Dilhan C. Fernando
Tea Grower, CEO of Dilmah Tea, Director, Dilmah School of Tea, Sri Lanka


Dr. Tissa Amarakoon
Author of Tea & Your Health, former Deputy Director Research at the Tea Research Institute of Sri Lanka 

Tomek Malek
World Champion Flair Bartender, Poland 


Peter Kuruvita
Chef & Restaurateur, Australia 


Shortlisted participants will be notified by 23rd March 2021 and will have the opportunity to present LIVE via Zoom to our judges.

Good luck!


Support for Croatia

Support for Croatia

On December 29th half of the town of Petrinja in Croatia was destroyed in a 6,3 magnitude earthquake. The very next day, another struck with a magnitude of 4,1. 

Please help to support Croatia by donating to those affected by the earthquake. You can make your donation through the Croatian Red Cross by using this link:

Show the power of the white jacket by sharing and calling for donation through your channels. 


Immunity Inspired by Tea with Chef Peter Kuruvita

It is cited in texts and known around the world that ‘Tea began as a medicine, and then grew into a beverage’ – The Book of Tea. 

Scientific research further confirms what Asians have believed for centuries; that all types of tea contains polyphenols and powerful natural antioxidants which can protect regular tea drinkers from many degenerative diseases. Similarly, studies also suggest rooibos and spices have potent antioxidant and antiviral properties. 

Chef Peter Kuruvita combines both its ancient healing properties and its modern-day pleasures into tea inspired gastronomy recipes to help enhance the immune system. With carefully thought-out ingredients, he combines the polyphenolic and antioxidant goodness of tea and the antiviral properties from our Infusions to bring you Immunity Inspired by Tea Recipes. From energy-boosting recipes such as vegan-protein balls, to restaurant-worthy dishes such as Beetroot Tartare with Black Tea and Walnuts. 

Watch how to make a Gazpacho that can boost your immunity, with Dilmah’s Tangerine, Rose and Grapefruit Infusion:

Christmas Greetings from Thomas A. Gugler

Dear colleagues, chefs and friends from all around the world.

I am wishing you all a “MERRY CHRISTMAS” and from the bottom of my heart a very festive season. 

Despite of a very difficult year 2020 and so many obstacles due to COVID 19 Pandemic this special time of the year shell give you all the positive energy and to ensure that 2021 will be a better year for all of us. 

The entire world population is suffering but in my personal view I believe in the positive energy in our human raze and especially in the “POWER OF THE WHITE JACKET. 

We as culinarians can make a change and as well our social responsibility is to support all the NEEDY and UNFORTUNATE as well. 

GOD bless you all and please “SHARE” with the people in need. 

Today I am talking to you as your WORLDCHEFS President and as the virtual “SANTA” and on behalf of the entire “Board of Directors of WORLDCHEFS” again our personal “MERRY CHRISTMAS” and “GOD bless you all”. Stay safe and healthy and we are looking forward meeting and seeing you all somewhere around the globe.

Thomas A. Gugler
Worldchefs President



News Member News

Alan Coxon is Presented with the Ambassador of Taste for Global Gastronomy 2021″ Gold Award.

It is with pleasure and honour to announce that Chef Alan Coxon has been awarded an “Ambassador of Taste for Global Gastronomy 2021” Gold Award.

The ceremony was held this week in Athens, Greece, where Alan also managed to mix business with pleasure and find time to feast upon its rich history whilst indulging in his long standing pleasure and interest in food archaeology.

The “Ambassador of Taste for Global Gastronomy 2021” “Gold Award” will be carried with pride in his attempts to continue supporting chefs and food sectors, culinary heritage, traditions, cultures and global gastronomy in all the destinations where he may be allowed to travel in 2021.

Mr. Alan Coxon receives the honorary title by the founder of the Ambassadors of Taste for the Global Gastronomy® organization (Ambassadors of Taste® global guide) Mr. Philip Koutras (Photo Credit: greektastebeyondborders)

The business world is currently suffering due to the Covid Virus, and non more so than the hospitality and tourism sectors.

Alan believes there will be a great need to support the industry morally and physically in its rehabilitation, whilst motivating young upcoming chefs looking to develop knowledge and skills that are desperately needed to see the sector into the next generation.

Alan says that “We need to implement and develop job security, stability, career progression and above all, hope for the future of the industry. Amidst all this we need to ensure global traditions are embraced and nurtured for the enjoyment and benefit of all”.

Please click here for additional information about the Ambassador of Taste for Global Gastronomy 2021. 

Hear more from Alan, listen to #worldonaplate:


Modern Kalbi Recipe

Message from the Chef

Korean cuisine has so many elements of complexity and technique. These Korean dishes are an interpretation of traditional Korean items, prepared in ‘modern’ format.

Wook Kang

Recipe: Korean Kalbi

Yield:  4 Servings
1 Pound         Boneless Beef Short Ribs (Prime Grade)
32 oz.              Cold Water
1 oz.                Brown Sugar
4 oz.                Soy Sauce
1 oz.                Sesame Oil
2 oz.                Yellow Onion, Julienne
14 g.                Garlic, Minced
32 g.                Scallions, Sliced

1. In a large pot, place the beef short ribs inside and add the cold water.

2. Bring the water to a boil and lower to a simmer. Simmer for 10 minutes, ensuring to skim and degrease as often as possible.

3. After ten minutes, rinse the short ribs under cold water. Remove the ribs from the water and dry very well.

4. On a sheet pan, place the short ribs and rub the brown sugar over the ribs. Allow to sit for 15 minutes. Place the ribs in a sous vide bag and add the soy sauce, sesame oil, onions, garlic, scallions, and ginger. Seal the bag per sous vide machine guidelines.

5. Adjust and heat the water via a circulator and time accordingly to machine guidelines. Once the meat has reached time and temperature doneness, reserve for future use or grill immediately.

Recipe: Ssamjang

Yield: 8 oz.
4 oz.    Gochujang
2 oz.    Korean Miso Paste (Doenjang)
1 oz.    Sesame Oil
14 g.    Apple Cider Vinegar
4 g.      Sesame Seeds
8 g.      Honey
4g.       Scallions, sliced thin

1. In a small bowl, combine all ingredients until well mixed and blended.

Recipe: Cucumber Kimchi

Yield: 8 oz. (4 servings at 2 oz. each)
8 oz.    Kirby Cucumbers
14 g.    Sea Salt or Kosher Salt
25 g.    Garlic Chives
24 g.    Korean Chili Flakes (Gochu garu)
  4 g.    Garlic, Minced
  8 g.    Honey
  8 g.    Korean Salted Shrimp
  4 g.    Fresh Ginger, Grated

1. Wash and cut the cucumbers by cross cutting the pieces lengthwise. You should result with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.

2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Add the garlic chives, Korean chili flakes, garlic, honey, Korean salted shrimp, and grated ginger. Toss and mix until well blended.

3. Keep it at room temperature for about 12 to 24 hours then move it to the fridge. Serve once chilled or reserve for future use.

Recipe: Scallion Ginger Salad

Yield: 4 oz. (4 servings at 1 oz. each)
4 oz.    Scallions, Julienne
  1 g.    Sea Salt or Kosher Salt
  2 g.    Garlic, Fine Minced
  1 g.    Korean Chili Flakes (Gochu garu)
  3 g.    Sesame Oil
  4 g.    Pickled Ginger, Julienne

1. Wash and slice the scallions into julienne pieces. Immediately soak in ice water.

2. Remove and dry the scallion and place them in a small bowl. Add the sea salt, garlic, Korean chili flakes, sesame oil, and pickled ginger. Toss and mix until well blended.

3. Serve once chilled or reserve for future use.

Recipe: Sweetened Puffed Rice Sticks

Yield: 8 Puffed Rice Sticks
For Crispy Rice:
1 cup              Short grain white rice
1 1/2 cups     Water
To Taste         Kosher Salt
16 oz.              Canola Oil (For Deep Frying)

To make the crispy rice:
1. Place the rice water and salt into a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. 

2. Pre-heat the oven to 250º F. 

3. Spread the rice out onto a small baking sheet. Bake (dehydrate) in the oven for 2 hours. The rice should be dry and hard when it’s done. Place the rice into the fridge to cool off for at least an hour. 

4. The last step is important, to puff the rice. In a medium saucepan, add enough oil so that it comes up to about 1/2″ on the side, and heat the oil over medium heat until it’s shimmering. Test to make sure it’s ready by adding a single piece of rice to the oil. If it sizzles all around the rice kernel, then it’s ready. Add about half of the rice to the pot and cook for about 30 seconds, just until the rice puffs up. This happens very quickly, and you do not want to overcook it, otherwise the rice will be too crunchy. Use a slotted spoon to remove the rice and place it onto a paper-towel lined plate. Do this until all of the rice is puffed. 

To make the Rice Sticks:
1. Place 1 cup of the crispy rice (or puff rice cereal) into a large mixing bowl.

2. Place the brown rice syrup, salt, and vanilla into a medium saucepan. Heat over low until the syrup is melted and you can stir everything to combine. Once the mixture is smooth and mixed, pour directly into the bowl with the puffed rice. Stir until everything is evenly combined. 

3. Grab about a tablespoon size of the mixture and roll it between your palms to form a stick (you may use a mold). Repeat this until all of the sticks are formed.

Plating Components/Assembly:

1. On a square plate, brush the ssamjang sauce with a pastry brush across the plate from one corner across another corner.

2. Place the grilled short rib in the center.

3. Place one piece of cucumber kimchi next to the short rib.

4. Place one piece of the sweet rice stick across the top from the cucumber kimchi.

5. Arrange the scallion salad on next to the grilled short rib.

6. Garnish the plate with micro bulls’ blood, micro lettuce, and one nasturtium flower.

About the Author

Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang had an interest in food at an early age. Having been influenced by his Korean heritage and the melting pot of cuisines in Chicago, his love of cuisine led to a career in food. He has held positions at prestigious restaurants that would inspire his creativity and the appreciation of food of all cultures. The lessons and inspirations he learned from there, provided the philosophies he has established as a professional, showcasing those skills at Kendall College. Prior to joining Kendall College, Chef Kang served as the Program Chair/Director at Le Cordon Bleu. From 2012 to 2014; he was an integral part of CMC trainings across the United States, in addition to providing presentations for the American Culinary Federation and other organizations. Chef Wook Kang holds certifications through the ACF as a Certified Executive Chef (CEC), and also holds certifications as a Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE).

Chef Wook Kang