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Sustainability Education for Culinary Professionals: Online Webinar Series

Post author By WorldChefs Association
Post date March 25, 2020

Sustainability Education for Culinary Professionals: Online Webinar Series

Chefs are experts at making every crisis an opportunity. During these times of challenge caused by the COVID-19 pandemic, it is no different. While it is a time of great uncertainty, our industry is one of resilience and grit. Worldchefs encourages chefs to take this time to focus on what can be done to build a better future.

Worldchefs has developed a free introductory webinar to help our community bolster their resumes and bring sustainable practices to foodservice. The Sustainability Education for Culinary Professionals teaches chefs how to think and act sustainably, to lead positive change for the planet – and for the improved profitability in the kitchen. The curriculum was developed by Worldchefs as a Feed the Planet initiative, powered by our partners Electrolux Food Foundation and AIESEC.

This 7 day introductory webinar series is hosted by Chef Chris Koetke, Chairman of the Feed The Planet Committee, and covers 7 important topics:

Day 1 (2PM – 3PM CET, 15 April 2020) – Introduction to Sustainability
Day 2 (2 PM – 2:45 PM CET, 16 April 2020) – Agriculture
Day 3 (2 PM – 2:45 PM CET, 17 April 2020) – Animal Husbandry
Day 4 (2 PM – 2:45 PM CET, 20 April 2020) – Seafood
Day 5 (2 PM – 2:45 PM CET, 21 April 2020) – Energy
Day 6 (2 PM – 2:45 PM CET, 22 April 2020) – Water
Day 7 (2 PM – 2:45 PM CET, 23 April 2020)- Waste Management

A Feed The Planet certificate will only be issued to participants who complete all 7 seminars.

If you missed a lesson, you can re-watch the recording and take the daily quiz to validate your attendance and claim your certificate at the end of the series.

Day 1 – Introduction to Sustainability: Handout – Recording – Quiz
Day 2 – Agriculture: Handout – Recording – Quiz
Day 3 – Animal Husbandry: Handout – Recording – Quiz
Day 4 – Seafood: Handout – Recording – Quiz
Day 5 – Energy: Handout – Recording – Quiz
Day 6 – Water: Handout – Recording – Quiz
Day 7 – Waste Management: Handout – Recording – Quiz

This webinar is the introductory version of Worldchefs Sustainability Education for Culinary Professional. You can apply to deliver the full version of our curriculum at your schools/workplaces/culinary institutions here.

As President Gugler said, “When the quarantine restrictions are over, it will be time once again to help those less fortunate and share our goodwill and consideration for others through a combination of passion, dedication, and culinary skills.” Join us for this webinar and learn strategies to help take on climate change.

Key Information

Format: 7-day webinar series (60 min for Day 1 and 45 min for Day 2-7)

Platform: Zoom

Time: 2PM CET (14:00 CET)

Dates: 15 April to 17 April and 20 April to 23 April (7 days, excluding weekends)

REGISTER HERE

Frequently Asked Questions

1. Date and time of the webinar series:

The series comprises of 7 webinars of approximately 1 hour each for 7 days. The first webinar starts at 2 PM (CET) on Wednesday, 15 April 2020 and the last webinar starts at 2 PM (CET) on Thursday, 23 April 2020. We don’t organize webinars during the weekend (Saturday 18 April 2020 and Sunday 19 April 2020).

You can convert the seminar time into your own time zone on the webinar registration page.

Please click on “Paris” and change it into your location.

2. Access to the webinar:

Please refer to this step by step guideline developed by Zoom.

The Zoom link provided is the same for all webinars in the series. However, please make sure you choose all the seminar dates when registering on our website to gain daily access. It is recommended that you add the webinar series to your calendar to keep track.

3. Zoom and security concern:

We understand your concern about the emerging security issues of Zoom. After reviewing alternatives, we believe Zoom is still a reliable solution for this webinar series.

Should you have a suggestion on the platform we can use for our next webinar, feel free to reach out to us.

Please see below articles regarding Zoom’s efforts to ensure your cybersecurity:

Zoom privacy and security issues: Here’s everything that’s wrong (so far)

Zoom’s Security: Here is what Zoom is doing to make its service safer

4. Webinar capacity :

As Zoom has limited capacity to host webinar participants, the session will also be live-streamed on Worldchefs’ official Facebook Page. If you can’t join the webinar because the session is full, visit our Facebook/Youtube channel and fill in the on-site attendance form and daily test. A digital badge and certificate will be issued to participants joining all 7 webinars on whichever platform once we have your attendance verified.

5. Attendance & Certificate:

If you joined us via Zoom, your attendance is verified automatically.
If you joined us via Facebook live, please make sure you fill in the attendance form: DAY 1– DAY 2 – DAY 3 – DAY 4 – DAY 5 – DAY 6 – DAY 7
No certificate will be issued before 4 May 2020.

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Singapore's Top Chefs Launch Video Campaign On Hand Hygiene

Post author By WorldChefs Association
Post date March 25, 2020

Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene

Nine chefs from Singapore’s leading MICHELIN-star restaurants including Sebastien Lepinoy, Kirk Westaway and Hawker Chan demonstrate the right way to wash your hands in a new public service campaign to combat the spread of Covid-19.

*Originally published on Michelin Guide

Using anti-bacterial soap, washing all the way up to your wrists and drying your hands completely with a clean paper towel— these are just some of the tips for proper hand washing that chefs of nine MICHELIN-starred restaurants want you to know.

In a series of 12 videos spanning six languages, these chefs banded together to demonstrate proper hand-washing techniques and handling of food in a new public service campaign to curb the further spread of the COVID-19 coronavirus.

Initiated by culinary and hospitality school At-Sunrice GlobalChef Academy, the “StandUp & WashUp” campaign was launched on 22 March and features some of Singapore’s top chefs, including Sebastien Lepinoy of three-MICHELIN-star Les Amis, Emmanuel Stroobant of two-star Saint Pierre, Manjunath Mural of one-star The Song of India, Seita Nakahara of one-star Terra and Chan Hon Meng of MICHELIN-starred hawker stall Hawker Chan.

Chan Hon Meng speaking to chef-students at At-Sunrice GlobalChef Academy (Photo: At-Sunrice GlobalChef Academy)

The videos are available on the school’s various social media platforms and depict each chef putting their own spin on the message of washing hands and in their native languages.

“As a chef, high standards of food and personal hygiene needs to be practiced at all times,” says Lepinoy. “I’m glad to be given this opportunity to share my knowledge with the public and educate them on the proper techniques of washing one’s hands so that we can fight COVID-19 together.”

WATCH: Chef Sebastien Lepinoy of three-starred Les Amis demonstrates proper hand washing technique.

The school also offers a more detailed Kitchen Safety & Hygiene e-learning course for home makers, domestic helpers, caregivers and general members of the public. Those who complete the four-hour mobile-enabled course will receive a certification awarded by At-Sunrice GlobalChef Academy.

Watch the rest of the StandUp & WashUp series of videos here:

WATCH: Emmanuel Stroobant of Saint Pierre (French)

WATCH: Chan Hon Meng of Hawker Chan (Mandarin)

WATCH: Chan Hon Meng of Hawker Chan (Cantonese)

WATCH: Malcolm Lee of Candlenut (English)

WATCH: Manjunath Mural of The Song of India (Hindi)

WATCH: Kirk Westaway of Jaan By Kirk Westaway (English)

WATCH: Seita Nakaharra of Terra (English)

WATCH: Roberto Galetti, Garibaldi (Italian)

WATCH: Sun Kim of Meta (English)

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Recipe from the Helm of Michelin-starred Galvin Restaurants

Post author By WorldChefs Association
Post date March 19, 2020

“It’s a combination of hard work and continuity that’s bought us this far.”

Chris Galvin has had an inspiring journey from pot washer to helming Michelin-starred restaurants.

Earliest food memory:

Driving through Lyon with my mum and dad in 1965, when I was eight. We’d stop at the many Les Routiers [road-side restaurants] along the way, and what struck me was that they were light-years ahead of our own awful motorway restaurants. I remember eating blanquette de veau, a white-wine veal stew; lots of creaminess, and it felt really grown-up and exotic.

Fillet of John Dory with Orange Glazed Endive

A beautiful dish for spring, when John Dory is at its best. You’ll need to start the dish in advance so that the curry oil has enough time to mature, so make sure you plan ahead.

Ingredients:
For the John Dory

4 John Dory fillets, skin on, each weighing approximately 140g
1/2 lemon, juiced
sea salt
white pepper

For the curry oil

50g of curry powder, medium
300ml of groundnut oil, or very light olive oil

For the dressing

40g of sultanas
20g of pine nuts, lightly toasted
10g of baby capers, salted
10 coriander leaves

For the cauliflower purée

1 cauliflower
100g of unsalted butter
100ml of milk
50ml of single cream

For the glazed endive

2 heads Belgian endive
20g of icing sugar
40g of unsalted butter
2 oranges
1 lemon
2 tbsp of red wine vinegar

Method:

Begin by making the curry oil, as this requires 2 days to mature. Place a large frying pan over a medium heat until hot, then add the curry powder directly to the pan. Cook the powder, stirring constantly to ensure it does not catch or burn, for 2 minutes until the spices are toasted.
Add the oil and cook to 60°C. Remove from the heat, leave to cool then store in a suitable container for 2 days until required.
In advance of making the dressing, place the sultanas in a bowl and pour over enough boiling water to cover. Leave the sultanas in the bowl overnight to soak.
For the cauliflower purée, remove the outer leaves and slice the cauliflower into small florets, discarding any excess stalk. Melt the butter in a large pan over a medium heat, then add the cauliflower florets to the pan. Sweat the cauliflower for 3-4 minutes until tender, then add the milk to the pan, cover with a lid and increase the heat slightly.
Cook until it is very tender, then drain the cauliflower and transfer to a blender, discarding the liquid from the pan. Blend the cooked cauliflower in the food processor, gradually adding the cream until fully combined. Season the purée to taste, then strain the mixture through a fine sieve into a bowl. Cover the bowl in cling film and set aside, keeping warm until required.
Prepare the endives by removing any brown outer leaves, then slice the heads in half lengthwise, dusting the cut sides thoroughly with icing sugar. In a large pan, melt the butter over a medium heat and cook until foaming. Add the endives to the pan, sugar-side down, and cook until they begin to caramelise.
Use a microplane to finely grate the lemon and 1 of the oranges and add the grated zest to the pan. Continue to cook the endive, turning every couple of minutes, until they are well coloured and caramelised all over.
Meanwhile, juice the lemon and both of the oranges and add to the pan along with the vinegar. Reduce the heat and allow to cook very slowly until the endive is tender and the liquid has become a sticky caramel. Season and set to one side, keeping warm until required.
To make the dressing, drain the soaked sultanas and place in a pan along with the pine nuts, baby capers and 40ml of the prepared curry oil. Heat very gently and stir to combine.
Meanwhile, coat the John Dory fillets in the remaining curry oil and leave to marinade for 10 minutes. Place a large, non-stick pan over a high heat and allow it to get very hot. At this point, add the fish fillets to the pan skin-side down. Using the curry oil marinade as cooking oil, leave the fish to cook for 2-3 minutes and allow the skin of the fish to crisp up.
Once the fish skin has become crispy, reduce the heat to medium and turn the fish over to cook for a further minute. Remove the fish from the pan, season, and sprinkle with a little lemon juice. Leave to drain on the kitchen paper.
To serve, use a teaspoon to add a swipe of cauliflower purée around the top and bottom of each plate and place a piece of endive in the centre. Allow the endive to fan out slightly before topping with the John Dory. Add the coriander leaves to the warm dressing and drizzle over the fish. Serve immediately.

See you in St. Petersburg.

Chris will be speaking on how the next generation of chefs can best prepare for a bright future, presented by City & Guilds.

Meet Chris and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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Congress 2020: Update on Visa Guidelines

Post author By WorldChefs Association
Post date March 16, 2020

Join us, where chefs meet.

Update on Visa Guidelines

Foreign citizens may be required to obtain a visa to enter the Russian Federation.

The Russian Ministry of Foreign Affairs has officially confirmed special conditions of fast track visa issuing to Worldchefs Congress delegates. Upon request, we will provide you an invitation letter, which you will need to enclose to your visa application. To request your letter, register now and learn more here.

You may be eligible for a FREE E-Visa.

A FREE E-Visa to Saint Petersburg is available for 53 countries. Delegates from these countries can take advantage of the simplified visa procedure and obtain their visas free of charge if they intend to visit St. Petersburg or the Leningrad Region and stay in the country for eight days or less. All EU countries except the United Kingdom are included on the list.

For more information on visa requirements, click here.

A message from a Young Chef.

“I firstly attended Worldchefs Congress in 2010. It is an important occasion to network with chefs from more than 100 countries. Except for networking and learning from each other, there is also inspiration from renowned industry leaders, who can provide advice for your career. Let’s meet in St. Petersburg, Russia!”

Vicky T.Y. Leung
Young Chefs Ambassador Mentor, Young Chefs Development Team

Meet Vicky and network with industry leaders at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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Join +500,000 on Worldchefs Online Community

Post author By WorldChefs Association
Post date March 13, 2020

Your next big opportunity is just a few clicks away.
So what are you waiting for?

With your upgraded Worldchefs account:

Connect with +500,000 Worldchefs members and hospitality professionals around the globe
Find new opportunities with +35,000 jobs worldwide
Get in touch with +6,000 employers globally
Tell your story and get discovered with a personal profile
Gain industry insights, career advice, and tips from industry experts

Search for jobs.

There are more than 35,000 job offers worldwide to filter through offers, save searches and set alerts to update you on any new opportunity that match your interests.

Plus, you have exclusive access to private jobs, shared only to the Worldchefs community.

Join your national association or school.

Keep up with your national association or your Worldchefs Education Partner. Get news, updates, and learn about upcoming competitions, events, and more.

Connect with hospitality professionals around the globe.

Connect with over 500,000 Worldchefs members and hospitality professionals and develop your career’s network of relevant contacts.

Create your free profile in minutes.

Why wait? Open your Worldchefs account now at www.worldchefs.org/login.

See you there!
The Worldchefs Team

P.S. Make sure you set it to public so your searchable to employers and friends around the world!

#thisisworldchefs

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A Recipe from "Miss Vareniki"

Post author By WorldChefs Association
Post date March 12, 2020

“Miss Vareniki” has perfected the art of making dumplings.

Executive Chef of the legendary Varenichnaya #1 restaurants in Moscow, Chef Alena Solodovichenko shares her unique recipes for this regional classic.

Green Vareniki with Spinach and Feta Cheese

Ingredients for dough:

premium wheat flour 570 g + for dusting
dill juice 320 g (600–700 g dill)
salt 1 tsp
sugar 1 tbsp
refined sunflower oil 2 tbsp
starch 60 g

Ingredients for filling:

freshly chopped spinach 900 g (or fresh 600 g)
feta cheese 400 g
peeled garlic 1 clove
refined sunflower oil 80 ml
pinch of salt

Preparation:

Make the dough as in the first recipe, but use dill juice instead of water.
For the filling, defrost frozen spinach, place in a colander, and squeeze dry (fresh spinach should be washed and sorted.)
Coarsely grate the feta cheese, and mash the garlic and butter in a blender until smooth. Add the cheese and butter-garlic mix to the spinach, add salt, and mix thoroughly.
Roll out the dough, cut into circles, lay out the filling on top, and mold into dumplings.
Boil in slightly salted water for 4–5 minutes.

See you in St. Petersburg.

Who would you dream to have dinner with?
“Sixteen-year-old Alena Solodovichenko.”

Meet Alena and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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Chef Alena Solodovichenko Invites You to Worldchefs Congress & Expo 2020

Post author By WorldChefs Association
Post date March 10, 2020

Meet Alena Solodovichenko.

She began working in professional kitchens at 17. Now the Executive Chef of 20 famous Russian homestyle restaurants called Varenichnaya #1, she knows about the fate of women in the kitchen better than anyone.

Alena Solodovichenko dreamed of becoming a cook since childhood. Under the guidance of her grandmother, she took her first culinary steps. At just 17, she began her career in professional kitchens, progressing through every step of career growth: from Pastry Chef to an Executive Chef.

In 2019, Alena published her first recipe book entitled “Miss Varenichnaya”. It sold out in just two months after the book’s release. Her second book is currently being prepared for publication.

See you in St. Petersburg.

“In employees, I value most of all their drive and a desire to learn new things. Everyone, throughout their life, should always develop and discover something new.”

Join Alena and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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Worldchefs News: Norway Wins IKA/Culinary Olympics, 1st Vegan Competition Seminar, Results from HORECA Kuwait + More

Post author By WorldChefs Association
Post date March 3, 2020

“Every chef is a little hero in creating their daily dishes served to friends, family, clients, and customers. The most important thing that I admire is that they take attention to what they are doing, that they are trying to give their best, and that they are always keeping their view on developments in the industry.” — President Thomas A. Gugler

Worldchefs is here to help you keep up-to-date with industry news and more. Read on and get involved!

FEATURED

Missed the 25th IKA/Culinary Olympics? You can read all about it here! Over 1800 participants, including 110 teams and 67 Worldchefs Certified Judges from all over the world came together over four days of competition. Worldchefs Village, at the heart of the competition arena, witnessed community, comradery, and culinary delights throughout the event. Photos of Worldchefs at IKA/Culinary Olympics 2020 are available here.

Have you joined the new and improved Worldchefs platform? With a Worldchefs account, you can connect with +500,000 hospitality professionals, find +35,000 jobs, get in touch with +6,000 employers, and more! Stay inspired in one of the world’s fastest-growing industries. Create your profile within seconds at www.worldchefs.org/login. Association or school? Your profile is already created! Search for your country here.

At Worldchefs Congress & Expo, you’ll learn from cross-industry leaders about emerging trends set to shape the world of hospitality. Hear insights from experts like Kathryn Porter, Edgar Buhrs, Jeremiah Tower, and Chumpol Jangprai, and take part in immersive workshops to spark new ideas for your business or career. Expand your network at official events with the largest culinary body worldwide. Register now for Congress 2020, where chefs meet!

NEWS FROM WORLDCHEFS

First Class of Vegan Competition Seminar Graduates in Italy
read more >>

Norway Wins the 25th IKA/Culinary Olympics in Stuttgart
read more >>

Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020
read more >>

Chefs Social Responsibility Cook for 350 Patients in Myanmar
read more >>

Results from HORECA Kuwait
read more >>

Dilmah: Beyond the Cuppa, is Human Service

Founder Merrill J. Fernando’s vision is Dilmah’s mandate. The MJF Charitable Foundation is the philanthropic arm of Dilmah Ceylon Tea Services and Resplendent Ceylon. The organisation works with underserved communities, investing long term in the lives of women, men, girls and boys to ensure that they have control of their futures.

Extending these efforts is ‘The Ethical Tea Society’, an opportunity for skilled professionals to volunteer in sharing their skills and knowledge with those at the centre. One such professional, who volunteered his time and skills is World Champion Bartender, Tomek Malek from Poland.

For a summary of his visit to the Merrill J. Fernando Foundation, click here.

Interested in sharing your skills, knowledge or time? Sign up at The Ethical Tea Society.

UPCOMING EVENTS

COMPETITIONS

EVENTS

Emirates Salon Culinaire – Sharjah
From: March 3, 2020 To March 5, 2020
Country: United Arab Emirates

Global Chefs Challenge Final
From: July 29, 2020 To August 1, 2020
Country: Russia

For more information and to see the full event calendar,
click here.

Pastry Art Competition Seminar: Dubai
From: March 2, 2020 to March 3, 2020
Country: United Arab Emirates

Culinary Arts & Hot Kitchen Competition Seminar: Dubai
From: March 2, 2020 To March 3, 2020
Country: United Arab Emirates

Culinary Arts & Hot Kitchen Competition Seminar: Denmark
From: March 24, 2020 To March 24, 2020
Country: Denmark

European Presidents Forum
From: April 5, 2020 To April 6, 2020
Country: Scotland

Earth Day: Food Heroes Challenge
From: April 22, 2020 To April 29, 2020
Country: Global
Join us this Earth Day in the Food Heroes Challenge!

WCWB Chefs Social Responsibility for Siem Reap, Cambodia
From: April 26, 2020 To April 30, 2020
Country: Cambodia

For more information and to see the full event calendar,
click here.

#ThisIsWorldchefs
Want to share a story, idea, or nominate someone to be featured in Worldchefs News?

Email marketing@worldchefs.org to get in touch.

Create your Worldchefs account now to connect with +500,000 members and +35,000 jobs around the globe.

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Worldchefs Celebrates Historic IKA/Culinary Olympics 2020

Post author By WorldChefs Association
Post date February 28, 2020

Worldchefs Celebrates IKA/Culinary Olympics 2020

From 14 to 19 February 2020, the 25th IKA/Culinary Olympics took place in Stuttgart, Germany. Worldchefs President Thomas A. Gugler opened the historic event.
Over 1800 participants, including 110 teams and 67 Worldchefs Certified Judges from all over the world came together over the four days of the competition.
Worldchefs Village, at the heart of the competition arena, witnessed community, comradery, and culinary delights throughout the event. Photos are available here.

Paris, 28th of February 2020 – From 14 to 19 February 2020, the 25th IKA/Culinary Olympics took place in Stuttgart, Germany. Worldchefs President Thomas A. Gugler opened the historic event to an audience of white jackets representing 67 countries. His speech is viewable here.

Over 1800 participants, including 110 teams and 67 Worldchefs Certified Judges from all over the world came together over the four days of the competition. Norway took home the gold medal. The official medal table can be found here with full results.

Worldchefs Village, at the heart of the competition arena, witnessed community, comradery, and culinary delights throughout the event. Photos of Worldchefs at IKA/Culinary Olympics 2020 are available here.

“Worldchefs Village is a fantastic atmosphere. So many different nations, so many different cultures, beliefs, races, under one umbrella. I am very proud to be here.” – Thomas A. Gugler, Worldchefs President

Amid the exciting atmosphere, Worldchefs announced the creation of Culinary Ability Awards Committee. Former Worldchefs President Dr. H. C. Siegfried Schaber was also presented with a VKD Life Achievement Award, handed out and given by President Gugler, recognizing Chef Schabers remarkable contributions to the industry.

Worldchefs offers utmost congratulations and appreciation to the organizer of IKA 2020, the Verband der Köche Deutschlands e. V. (VKD/German Chefs’ Association), as well as Messe Stuttgart, Dehoga Baden-Württemberg and numerous honorary VKD members that helped make the event a fantastic experience.

Thank you to our members and partners for joining us at Worldchefs Village: Electrolux Professional, Custom Culinary, Koppert Cress, VITO Oil, HUG, Friedr. Dick, Antonius Caviar, Sterling Halibut, Culinary Association of Wales, Maldive Chef Association, Singapore Chef Association, and the Nordic Chef Association.

Worldchefs also extends our sincere gratitude for special on-site support: kitchen equipment from Electrolux Professional, servingware from Figgjo, disposable products from Duni, champagne from Champagne Collet, beer from Birra Morena, kitchen utensils from Andy Manhart, pans from AMT Gastroguss, and logistics from VKD.

“The IKA/Culinary Olympics was the perfect setting for the international family of chefs to come together and devote themselves to our shared great passion: cooking.” – Richard Beck, President of the VKD.

Worldchefs Congress & Expo 2020 will be the next opportunity to gather together the Worldchefs global community. To learn more and to attend Congress 2020, visit www.worldchefscongress.org.

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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 hospitality, 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 four 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 curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

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

Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, 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.

ABOUT WORLDCHEFS CONGRESS 2020

The biennial event for industry leaders and culinary innovators, Worldchefs Congress & Expo unites thousands of chefs and celebrated voices in gastronomy for a dynamic four-day forum designed to transform an industry into an inspired community.

Hear from leading experts, experience masterclasses with top chefs, learn about the latest trends in HoReCa innovation, watch the world’s best culinary teams compete in the final of the Global Chefs Challenge, and connect with industry professionals from around the globe at Worldchefs networking and dining events.

Worldchefs Congress & Expo 2020 will be held in St. Petersburg, Russia, 29th July – 1st August. Network and expand your professional bonds with the most influential culinary body worldwide. Register now at www.worldchefscongress.org.

____________________________________________________________________

For any media inquiries, contact:

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

T. +33 1 80 06 58 30

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Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020

Post author By WorldChefs Association
Post date February 20, 2020

Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020

Worldchefs has partnered with the Culinary Ability Awards, an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry.
Joining in a collective vision to focus on ability in disability showcasing inclusion, a Worldchefs Culinary Ability Awards Committee has been established.
The Culinary Ability Awards will also venture to Worldchefs Congress & Expo 2020 in St. Petersburg, Russia to compete alongside the Global Chefs Challenge final. Individuals with a variety of disabilities will compete against each other to showcase their skills and talent on a global scale.

Paris, 20th of February 2020 – Worldchefs has partnered with the Culinary Ability Awards, an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry, joining in their vision to celebrate difference and create opportunities in the industry in which people with disabilities can thrive.

While hospitality is one of the world’s largest and fastest-growing industries, it is currently experiencing staff shortages, with employment in the industry being a significant challenge for businesses. Many disabled people are excluded from the labor market as they lack industry relevant qualifications.

To help address this and to advocate for integration beyond inclusion for people with disabilities, a Worldchefs Culinary Ability Awards Committee has been established. The Committee will be led by Chef Brendan O’Neill, with Awards founder Chef Chris Sandford serving as a Special Advisor. The aim is to provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.

“For us as Worldchefs, it is the biggest honor to establish a Committee under the banner of the Culinary Ability Awards. This gives us the pleasure to include individuals with disabilities and chef talent from all around the world in our noble organization and family. Here at IKA/Culinary Olympics, it was a fantastic opportunity to witness the Culinary Ability Awards in action. The inspiring team showcased their knowledge and dedication for the culinary field. As of today, this Committee, under the leadership of Chris Sandford, will ensure that this part of our community is represented on the global stage. Congratulations to you all, and thank you sincerely for making this possible.” – Thomas A. Gugler, Worldchefs President

The Culinary Ability Awards will also venture to Worldchefs Congress & Expo 2020 in St. Petersburg, Russia to compete alongside the Global Chefs Challenge final. Individuals with a variety of disabilities will compete against each other to showcase their skills and talent to a global audience. Competitors will have 40 minutes to prepare, cook and plate two main course plates, judged on creativity, workmanship, composition, and presentation.

“It is my distinct pleasure to have the acknowledgment of such a globally respected organisation on supporting our vision of integration and inclusion. An extended thanks to Richard Beck and the German Chef Federation VKD in their support to showcase our Culinary Ability Olympic team. We are thrilled to have such a wonderful opportunity to share the skills these talented individuals bring. To the president Thomas and all Worldchefs members, from the bottom of our hearts a very big thank you for establishing this Committee supporting individuals with disabilities in our industry. For all countries who wish to join in we welcome your interest in uniting our industry.” – Chris Sandford, Culinary Ability Awards Founder

Worldchefs Congress & Expo 2020 will be a primary platform to showcase the Culinary Ability Awards Competition to chef delegates, industry professionals, and celebrated voices in gastronomy from across the five continents. To learn more about Congress 2020, visit at www.worldchefscongress.org.

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ABOUT WORLDCHEFS

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

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.

ABOUT WORLDCHEFS CONGRESS 2020

ABOUT CULINARY ABILITY AWARDS

The Culinary Ability Awards is an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry.

Through training and competition, the Culinary Ability Awards empowers and promotes, in unity, the personal and professional possibilities with food. Through these efforts, individuals with disabilities build professional skills to work in professional kitchens in order to enable a career and independence.

Culinary Ability Awards celebrates its 15th birthday in 2020 and has, during this period, managed to reach a global audience spanning across 100 countries. The organization is privately funded by the founder, Chris Sandford, recipient of the Worldchefs Humanitarian Award, former international manager for the Irish culinary team, and an international gold medalist himself.

To learn more and to get involved, visit www.culinaryabilityawards.com.

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For any media inquiries, contact:

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

T. +33 1 80 06 58 30

*A pdf of this press release is available for download below.

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