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The Worldchefs Congress 2018 annual report is out!
We are happy to share with you our Worldchefs Congress annual report 2018.
Enjoy it and see you all in Kuala Lumpur.
Worldchefs Team
Category: Blog
Worldchefs Congress and Expo 2018 is almost here!
Join us for Asia on a Plate
Paris, France, July 2018:The countdown is on! Around the globe, chefs and industry leaders are in final preparations for the much-anticipated Worldchefs Congress and Expo 2018. Taking place in Kuala Lumpur, Malaysia this year’s event – Asia on a Plate – will be the biggest yet and promises to be one you will never forget!
“Congress and Expo has been a centrepiece of Worldchefs since it was founded nearly 100 years ago. Over time we have seen it grow and evolve to reflect changes within the culinary industry and respond to the ever-changing interests and passions of our esteemed members,” said Thomas Gugler, Worldchefs President. “Sustainability and humanitarian are two areas which have grown exponentially in recent years, as our chefs have championed these issues and become real drivers of change.”
The four-day event includes the Global Chefs Challenge, where the world’s best chefs meet to compete in the categories of Young Chefs, Global Chefs, and Pastry Chefs. Speakers seminars and a bustling expo with leaders from across the industry are in store, and of course – unmatched global networking.
‘Our goal is to provide members with an educational experience that connects them globally and brings them the best knowledge across the industry – but also to have fun.
For chefs new and seasoned, we can’t wait to welcome you in Kuala Lumpur!
Take a look at our program to see what will happen at this truly event you will never forget: https://www.worldchefs2018.org/program
About Worldchefs
The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.
Worldchefs is a global authority on food, creating impact through these core focus areas:
education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;
networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;
competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;
humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe;
Contact at Worldchefs
Matthias BONNIN
Sales & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
office: + 33 (0) 1 80 06 58 30
HQ: 15 Rue Tiquetonne, Paris, 75002
YANGON, MYANMAR JUNE 20, 2018
The World Chefs Without Borders (WCWB) Myanmar Tour for Humanity recently took place in Yangon as its 1stChefs Social Responsibility global event on the 10th Anniversary since Cyclone Nargis. 60 Chefs from 22 National Member Societies of the World Association of Chefs Societies (WORLDCHEFS) travelled to Yangon at their own expense to raise funds together with the Myanmar Chefs Association www.myanmarchefs.com and cook for zero hunger in a world where humanity must come first.
WCWB Chairman Willment Leong stated “Chefs may not be able to change lives, but with our Chefs Social Responsibility initiative, we can make a difference. Convert your ego to sharing and it will make you not only a great Chef, but also a great person.”
The first community event on the WCWB Myanmar Tour for Humanity organized by Chef Oliver E. Soe Thet, President of the Myanmar Chefs Association was held at the Shwedagon Pagoda, the most sacred Buddhist pagoda in Myanmar, where the Chefs prepared and distributed 4500 meals to the local community. It was the first time this type of event was approved by the Yangon State Government and was strongly supported by the Union Hotels & Tourism Ministry.
The Tour continued by boat on the Ayeyarwady River Delta. When they landed in Twantay City, the Chefs were greeted on the pier by Abbot U Yi Wa Ra Seyadaw with 150 orphan children of the Dhamma Linkara Monasteryand 50 students accompanied by Mr. Zaw Kyi, a Free School teacher & philanthropist. Stationary packs with school supplies and dry food relief packs were distributed to the children, and the Chefs purchased vegetables from the local market to encourage its economy and then prepared meals on the boat for the villages ahead.
Thousands of villagers and children from 20 villages gathered together between Napyaw su Village and Ka yin Kyaung Village to welcome the Chefs and show appreciation for their humanitarian efforts. In addition to the 10,000 meals prepared and provided to the villagers and children, sporting items and WCWB teddy bears were also shared. A total of 8100 dry food relief packs was distributed throughout the day by the Chefs.
As a finale to the boat trip, the Chefs released 50,000 young milk fish in the Ayeyarwady River Delta near Ka yin Kyaung village to help replenish the food supply for the years ahead.
WCWB acknowledged the 12 local labourers that assisted in the delivery of the dry food relief packs during the Tour by recognizing them as VIP’s and awarding each a WCWB Medal of Humanity during the WCWB Myanmar Tour for Humanity Farewell and Appreciation Dinner.
Myanmar Chef Association President Oliver E. Soe Thet shared the country’s appreciation with the Chefs, “The Myanmar people in Yangon, the Delta and throughout the Nation, are proud and thankful for the efforts and support of World Chefs Without Borders, in particular the 60 Chefs from 22 countries that came together and initiated such a once-in-a-lifetime event in Yangon and Nargis Delta.”
ABOUT CYCLONE NARGIS – A HISTORICAL DISASTER
Extremely severe cyclonic storm Nargis, also known as Cyclone Nargis, caused the worst natural disaster in the recorded history of Myanmar in May 2008. The destruction was catastrophic with at least 138,000 fatalities. Damage was estimated over K62,988,000,000, making it the most devastating cyclone ever recorded in this basin. Myanmar and its people are still struggling to recover its effect.
ABOUT WORLD CHEFS WITHOUT BORDERS
World Chefs Without Borders (WCWB)is a global humanitarian aid initiative by WORLDCHEFS. Our mission is 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. Chef Ambassadors also coordinate events to grow awareness and/or raise funds for WCWB.
Visit: www.worldchefswithoutborders.org
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies (WORLDCHEFS) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education and professional development of our international membership, through skills-building and competitions, and through sustainability and humanitarian initiatives. As an authority and opinion leader on food, WORLDCHEFS represents a global voice on all issues related to the culinary profession.
Visit: www.worldchefs.org
CONTACT:
Willment Leong, WCWB Chairman
YANGON, MYANMAR JUNE 9, 2018
The World Chefs
Without Borders (WCWB) Myanmar Tour for Humanity was launched today in Yangon as
its 1st Chefs Social Responsibility global event on the 10th Anniversary since Cyclone Nargis. 60 Chefs from 24 National Member Societies of
the World Association of Chefs Societies (WORLDCHEFS) have travelled to Yangon at
their own expense to raise funds together with the Myanmar Chefs Association www.myanmarchefs.com and cook for zero
hunger, in a world where humanity must come first.
The Tour kicked off at Pullman Hotel
Yangon with a VIP Gala Dinner for 200 guests led by Chefs: Tony Khoo, Myanmar;
Chef Tony Chang, Taiwan; Chef Mak Kam Kui, Hong Kong; Chef Louis Tay,
Singapore; Chef Buddy Trinidad, Philippines and Chef KK Yau, Malaysia.
Special guests attending the Event
included Myanmar Hotels and Tourism Union Minister,
His Excellency U Ohn Maung; General Manager UBM Myanmar, Fraser Hawkes,
whom has also contributed personally and will be joining the Chefs for the
Tour; and the Tour partners, sponsors and supporters.
All funds raised at the dinner will go
towards the Myanmar humanity aid and relief initiative led by Oliver Esser Soe
Thuet, President of the Myanmar Chefs Association.
Throughout the WCWB Myanmar Tour for
Humanity, Chefs will use their skills and dedication to raise awareness of
those lacking sufficient resources for their communities and families.
WCWB Chairman, Willment Leong stated
“Hunger should not be tolerated and the basic necessities of life must be
provided to those who need our help. We
have come together in Myanmar for this Tour because We Are Chefs, We Have No
Borders!”
Myanmar
events will continue to take place until June 13, 2018 and will include a
Ground Cook Off preparing 4,000 meals at Shwedagon
Pagoda, the most sacred Buddhist pagoda in Myanmar and a Boat Cook Off
preparing 8,000 Meal for 3 villages.
ABOUT
CYCLONE NARGIS – A HISTORICAL DISASTER
Extremely severe cyclonic storm
Nargis, also known as Cyclone Nargis, caused the worst natural disaster in the
recorded history of Myanmar in May 2008. The destruction was catastrophic with
at least 138,000 fatalities. Damage was estimated over K62,988,000,000, making
it the most devastating cyclone ever recorded in this basin. Myanmar and its
people are still struggling to recover its effect.
ABOUT WORLD CHEFS WITHOUT BORDERS
World Chefs Without Borders (WCWB) is a global humanitarian aid initiative
by WORLDCHEFS. Our mission
is 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. Chef Ambassadors also
coordinate events to grow awareness and/or raise funds for WCWB. Visit: www.worldchefswithoutborders.org
ABOUT WORLDCHEFS
The World Association of Chefs' Societies
(WORLDCHEFS) is a non-political professional organization, dedicated to
maintaining and improving the culinary standards of global cuisines. We
accomplish these goals through education and professional development of our
international membership, through skills-building and competitions, and through
sustainability and humanitarian initiatives. As an authority and opinion leader
on food, WORLDCHEFS represents a global voice on all issues related to the
culinary profession. Visit: www.worldchefs.org
CONTACT:
Willment Leong,
WCWB Chairman
Renowned chefs will host a charity gala on Saturday, June 9 to raise funds for an initiative to feed thousands of people living in the Ayeyarwady Delta.
Organized by World Chefs Without Borders and Myanmar Chefs Association (MCA), the five-course dinner at Pullman Hotel Yangon will launch a campaign to mark the 10th anniversary of Myanmar worst recorded disaster, Cyclone Nargis.
Seventy chefs from 24 countries traveling to Myanmar at their own expense and donating 1,000 euros each will cook 4,000 meals for passersby outside Shwedagon Pagoda’s south entrance at 6am on June 10.
The following morning the chefs will board a cruise ship to the delta, where they will donate some 8,000 meals and 8,000 aid bags to people affected by the cyclone. MCA has a history of helping people in the region—especially in the aftermath of the cyclone, when it donated fishing boats and helped build a shelter.
In addition, about 150 orphans will be given school bags and equipment, the group’s dentist and doctor will visit a local hospital, and all of the cooking utensils—10 gas burners, 20 pots, stirring spoons—will be donated to local communities.
MCA president Oliver E. Soe Thet also hopes to release thousands of native fish in the rivers in order to boost the local ecosystem. Other top chefs presenting courses in the gala and joining the cruise include Singaporeans Tony Khoo and Louis Tay, Kam Kui Mak from Hong Kong, and Philippine pastry chef Buddy Trinidad.
Tickets to the charity gala cost US$100 before 30 May and $125 after 30 May. Buy 10 tickets and get one free. Contact the Myanmar Chefs Association on 01 501 123 or Ma Kay Khaing at [email protected]
Worldchefs is happy to share with you all the latest news & trends of the profession, let’s see how
GASTRONOMIXS ENABLES CHEFS TO STAY AHEAD OF THE GAME
The online brainstorming partner for chefs has been launched in Ireland & The UK!
Over the last six years, the team from Gastronomixs.comhas worked together with professional chefs from around the world to build anenormous databaseof culinary knowledge and inspiration. The goal is to promote a global reference work created for and by chefs.More than 20,000 chefsare currently working with this online tool, which contains thousands of recipes from all types of cuisines. The global rollout will be launched in Ireland & The UK. But of course, the platform is available for all English speaking chefs from all over the world!
‘Gastronomixs provides recipes in the form of building blocks
which every chef can use to create endless variations of dishes.’
BUILDING BLOCKS FOR CHEFS
The biggest difference to other sources is that Gastronomixs provides knowledge in the form of building blocks, also calledcomponents. These are not dishes, but preparations of one single ingredient such as smoked potato, fermented carrot, or roast pineapple, which form part of a recipe. Classic preparations and the latest techniques are all conveniently arranged per ingredient on Gastronomixs. Spending hours searching for the perfect recipe or dish is a thing of the past!
One very important point to note is that all components have been made and tested by a team of professional chefs. As a result, Gastronomixs can offer users a highly reliable source of knowledge.
‘In comparison to most recipe sites, all content on Gastronomixs has
been made and tested by professional chefs.’
THE ONLINE BRAINSTORMING PARTNER
Are you looking for a fresh component to complete your dish? Do you want to give one of your most popular starters a unique twist? Have you been tasked with developing a three-course vegetarian menu? Gastronomixs.comis here to simplify the creative culinary process of chefs! Every chef can come here to develop creative recipes using the platform as their online brainstorming partner. By playing with the thousands of components on Gastronomixs, chefs are encouraged in a positive way to think outside the box.
In short the benefits of Gastronomixs:
• New tried-and-tested recipes every week
All recipes have been tried and tested, which saves you a lot of time!
• Available within arm’s reach, anywhere, anytime
We are here whenever you need us, on any screen.
• All culinary inspiration in one place
Chefs and specialists from across the world share their knowledge with you.
• Made for and by professional chefs
We speak the same language and understand the challenges you face.
For just €6 per month or €60 per year, you have full access to the platform. But you can always first try a free two-week accountto see how Gastronomixs can inspire you. Go to Gastronomixs.comand be inspired!
Founded by Worldchefs, powered by The Electrolux Food Foundation and Aiesec, FEED THE PLANET is extending the successful zero-waste culinary training program for unemployed people to a second location in Brazil. Plans are also in place to launch the program in Argentina, Russia and Egypt in the near future.
With a focus on reducing food waste, the Electrolux Food Foundation launched a culinary training program as a pilot in Curitiba, Brazil, in September 2017.
Since then, 34 people – mostly women – have been trained. Out of the first batch of 18 students, eight have already found new jobs.
“The team in Curitiba – together with our partners Worldchefs and AIESEC – took this sketch of an idea, developed and implemented it in a way that exceeded everyone’s expectations. This has inspired us to replicate the program in other locations,” says Malin Ekefalk, Director of Social Responsibility at Electrolux.
The American Culinary Federation, Worldchefs and the
culinary community have lost of one of our finest leaders and ambassadors.
L.Edwin Brown, HAAC, HHOF, the ACF's first executive director
(1980-1994) passed away on May 25th, 2018, while at home in St Augustine,
Florida!
Brown's impact
on culinarians is profound. He was a driving force in in the effort to
transform chefs from “domestics” to professionals. While an educator
in Pennsylvania, Brown created a three-year, 6,000-hour apprenticeship program
that established a path for students into a culinary career. This program was
adopted by the Army, recognized by the Department of Labor in 1976 and remains
the genesis for modern culinary education.
ACF Board
President Stafford DeCambra, CEC, CCE, CCA, AAC, remembers Brown as a guiding
force for culinarians, himself included. “It wasn't only his passion for
food, for chefs, for cooking and travel that endeared him to all of us. It was
his kindness. He knew everyone's name. He knew the names of their children. And
in turn, everyone knew him. I never went to a competition or event where 'Uncle
Ed' didn't have friends everywhere. Any chef who has ever attended culinary
school owes him a debt.”
Brown was born
in Centre Hall, Pennsylvania, and attended Potter High School, Centre
Hall. He began his career in foodservice at age 17 at The Nittany Lion Inn on
the campus of Pennsylvania State University, State College, Pennsylvania. He
worked in all areas of the inn, receiving room and board and earning enough to
cover tuition. Brown received a bachelor's degree in hotel administration in
1958, and served as the inn's food and beverage manager 1958-1969. He received
a master's degree in education from Indiana University of Pennsylvania,
Indiana, Pennsylvania, in 1977.
Brown's many awards
and honors include ACFEI's Educator of the Year Award, 1977; Howard B. Meek
Award for Hospitality Educator of Year from the Council of Hotel, Restaurant
and Institutional Education, 1979; honorary membership in the Swiss Chefs
Association, 1982; honorary lifetime membership in the German Chefs
Association, 1989; an Antonin Carême award from the Chefs Association of the
Pacific Coast (now, ACF San Francisco Chapter), 1990; and induction into the
Order of the Golden Toque, 1991. In 2000, he was awarded an honorary doctor of
business administration degree from Johnson & Wales University, Norfolk,
Virginia. He received a Distinguished Alumni Award from Indiana University of
Pennsylvania in 2014.
In addition,
Brown traveled with ACF Culinary Team to the Internationale Kochkunst Ausstellung (IKA) in Germany on several
occasions as a support staff member. From 1992 to 1996, he served as
secretary-general of Worldchefs.
Please join us
in honoring and remembering L. Edwin Brown, HAAC, HHOF.
Do you know how Worldchefs is helping the 93% of culinary businesses having difficulty finding quality professionals?
Global cuisine is a fast growing industry with a highly mobile and very diverse workforce, reaching $5,776 billion (US) in 2017 and estimated to grow at a rate of 5% over the next five years.
In such a dynamic environment it can be time consuming and resource intensive for employers to find people with the right skills. In fact, a 2016 survey found that a staggering 93% of culinary businesses have difficulty finding the quality professionals they required.
Finding people with the right skills is particularly challenging in the culinary profession, as most of the learning for cooks and chefs takes place in the kitchen, rather than in organised training centres. This means that the majority of the skills people develop are invisible to potential employers.
As a result, even highly skilled professionals may be overlooked and not considered for opportunities which would enable them to realise their full potential.
If employers are to reduce the time and cost is takes to recruit globally, then they need more efficient ways of finding people with the right skills, starting by ensuring busy professionals can easily make every skill visible.
Worldchef’s Recipe Podcast with Chef Carroll
Chef Carroll and The Recipe Podcast team travel to
Malaysia for the World Association of Chef Societies biennial Congress 2018.
Listen in to this unique collection of interviews of powerful chefs and
hospitality leaders from around the world.
Episode 01- Worldchef’s Recipe Podcast- Andy Cuthbert
Every 2 years, thousands of Chefs from all over the
world gather to share thoughts, ideas and innovations in the culinary field.
Prominent leaders and Chefs from all over take the stage to discuss the
coming trends and changes in food and cuisine. YOU DON’T WANT TO MISS
THIS! Hear Andy Cuthbert, WorldChefs Congress Chairman tell us about this
once in a lifetime event and how you can get there!
Check it out here : http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&cs_id=18767960&expiration=1526648620&hwt=a676d7fafc4bc21c961b6f36452cd00a
