Representing their respective countries and culinary teams, the world’s most promising chefs will experience four days of intense competition at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022 in Abu Dhabi, 30 May to 2 June.
Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?
Chef Simo Oskari Pietarinen
Country: Finland
Position: Head Chef at Restaurant W30
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
After two hard years, to finally meet chefs from around the globe to network and mingle.
What advice would you give to fellow chefs who want to compete in international competitions?
Remember your training and be yourself. Trust your assistant.
What is your favorite recipe to prepare?
My favorite recipe to prep is a good chocolate tart with vanilla ice cream.
ChefBalázs Adamek
Country: Hungary
Position: Chef at Restaurant Diófa
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
Being a maximalist in my work, I expect the best results from myself, the competition.
What advice would you give to fellow chefs who want to compete in international competitions?
If you want to compete in an international competition, I recommend that you compare your skills in as many competitions as possible. Learn, improve yourself and trust yourself to be able to do it.
What is your favorite recipe to prepare?
I don’t really have a preference among the plates to prepare. I love all of them, just a bit more the meats.
What does competing in the Global Chefs Challenge mean to you?
It is a great honor for me to have this opportunity to participate, to represent my country and my profession in such a monumental event and top prestige competition. I have already participated in several international competitions, but the GCC is always the greatest challenge of my life.
ChefAlan Fitzmaurice
Country: Ireland
Position: Executive Chef at The Glasshouse Hotel
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
I’m really looking forward to the meeting and the comradeship between Chef and competitors.
What advice would you give to fellow chefs who want to compete in international competitions?
Practice, Practice & Practice.
What is your favorite recipe to prepare?
More and more its simple recipes, with good ingredients cooked with family or friends.
Favorite quote?
“If you don’t give up, you can never be defeated.” – Rob Heffernan, Irish race walking Olympian.
Chef Marco Tomasi
Country: Italy
Position: Head Chef at Cucina Tomasi
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
I expect a lot of emotion and determination, with the hope of bringing home a great result.
What advice would you give to fellow chefs who want to compete in international competitions?
Try to dream and chase your dreams. Sacrifice and hard work always pay off.
What is your favorite recipe to prepare?
All those dishes linked to traditions and family, as well as rich in taste; full of love, memories and emotions.
What is your source of inspiration?
My source of inspiration is my grandfather Alberto Tomasi. He is 82 years old and he is a carving chef. Even today he continues to challenge himself, because in life you never stop learning.
Don’t miss all the action at Worldchefs Congress & Expo 2022. With the backdrop of this historic reunion event, the Global Chefs Challenge Finals brings the world’s top chefs and emerging culinary talent to test their skills on a global stage.
Register now and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Representing their respective countries and culinary teams, the world’s most promising chefs will experience four days of intense competition at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022 in Abu Dhabi, 30 May to 2 June.
Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?
ChefMatthew Lee
Country: Australia
Position: Chef at Restaurant Dan Arnold
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
I believe the Worldchefs Congress and Global Chefs Challenge offer incredible value to chefs like myself, the opportunity to compete and represent Australia alongside leaders in the hospitality industry, a career-changing experience.
What advice would you give to fellow chefs who want to compete in international competitions?
I would encourage chefs to be involved in local and international competitions to gain experience, knowledge, and confidence within the unique environment.
What is your favorite recipe to prepare?
My favorite recipe is cooking paella on the firepit with the amazing local seafood Queensland has to offer.
Can you share an inspiring quote?
“The harder you work, the luckier you get.” — My grandfather, Kevin Kable.
ChefSam Van Houcke
Country: Belgium
Position: Chef and Co-Owner of Restaurant Maste and Mastel Bakery
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
Competing in an international culinary competition is a challenge. I love the thrill of the sprint in comparison with the marathon that Chefs do every day again in their restaurants. Being part of an international community is also a unique experience.
What advice would you give to fellow chefs who want to compete in international competitions?
Go for it, give it your 100%, know that competing asks a lot of you (and your team) but one day your efforts will be rewarded, so don’t give up.
What is your favorite recipe to prepare?
Can’t choose. It goes from traditional pasta to creating new dishes.
Can you share an inspiring quote?
“A smooth sea never made a skillful sailor.”
ChefJan Horký
Country: Czech Republic
Position: Executive Chef at Hotel Nautilus
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
I look forward to seeing the colleagues we meet at world competitions. Of course, I’m looking forward to showing what we’ve trained.
What advice would you give to fellow chefs who want to compete in international competitions?
Don’t underestimate practicing all the steps of food preparation. I’ve been competing for over 20 years. In that time, I know that without proper training it is impossible to think of a good result.
What is your favorite recipe to prepare?
I like working with fish, so any fine fish dish.
Can you share a fun fact about your career?
In 2018, I prepared a meal for President Obama and twelve other Presidents at the U.S. Embassy, selected from my menu at Golden Prague. I have also made dinner for the Spanish princess.
Don’t miss all the action at Worldchefs Congress & Expo 2022. With the backdrop of this historic reunion event, the Global Chefs Challenge Finals brings the world’s top chefs and emerging culinary talent to test their skills on a global stage.
Register now and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Nicolas Decloedt is bringing plant-based cuisine to new heights. Awarded a Michelin Green Star in 2021 and voted Best Vegetable Chef of 2019 by the renowned culinary guide Gault & Millau, his restaurant humus x hortense was voted the world’s Best Vegan Restaurant, ranks 9 of the Top 100 Best Vegetables Restaurants worldwide by We’re Smart World, and was awarded with 3 toques by Good Food (Brussels), the highest achievement for a sustainable restaurant.
At Worldchefs Congress 2022, he’s bringing a love for nature to the table, showing how vegetable and plant varieties can offer a wealth of inspiration.
Tell us a bit about your cooking demo, Evolution in the Future of Gastronomy: We’re Smart Green Guide:
We will reveal how we work with vegetables and how we bring them to another level.
Why should chefs attend Worldchefs Congress 2022?
To broaden their horizon.
What advice do you have for young chefs today?
Be curious. No prejudices.
Any final words of wisdom?
“If it is worth the going, it is worth the ride.” – Tom Waits
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Christopher Koetke is an umami expert and so much more. For well over 3 decades. He’s worked in some of the finest kitchens in the US, France, and Switzerland, and taught at world-class institutions around the globe.
At Worldchefs Congress 2022, he’s taking us through the intersection of science and taste to demystify this often misunderstood 5th taste.
Tell us a bit about your presentation, Harnessing the Art and Science of Umami to Make Superlative Cuisine.
While umami is our fifth taste, it is less commonly understood than the other 4 basic tastes. At the same time, it has significant potential to unleash new and deeper levels of flavor in your cuisine. Join me for an in-depth look at the science behind umami and the art of using it consciously and in balance with other tastes. This presentation will deepen your knowledge of umami and provide ideas and insight for your cooking.
What will be the key takeaways?
the science behind umami
the art of balancing umami with other flavors
how to unleash new and deeper levels of flavor in your cooking
Why should chefs attend Worldchefs Congress 2022?
It has simply been too long since we have all been together. We crave human connection and seeing friends and colleagues in person and not via zoom. It is also a great opportunity to learn from true experts and deepen the knowledge of our global impact.
What advice do you have for young chefs today?
Talk to everyone! Introduce yourself. You will see that there are many professionals who are deeply committed to your success and are happy to provide guidance, etc. Get lots of business cards and follow them up after the Congress.
Any final words of wisdom?
We need to always keep a focus on sustainability and act as professionals. With every passing day, it is more urgent.
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Shaun Payen is one of the youngest people on the planet to achieve the title of Distinguished Toastmaster–the highest level award in the world of Public Speaking.
At Worldchefs Congress 2022, he’ll deliver a masterclass in public speaking to help you tap into the skills and confidence needed to be a stronger speaker, listener, and leader.
You’ve helped people around the globe, from politicians to students, overcome their fears of public speaking and own the stage. What can we expect from your Congress presentation, Master the Art of Public Speaking?
Using the lessons of public speaking, you can show the world your true potential. I’ll teach you how to make your speeches less boring and more impactful, and how to apply the art of public speaking to every situation.
What will be the key takeaways?
overcoming your nerves
fostering the art of persuasion
making an impact to advance your career
Why should chefs attend Worldchefs Congress 2022?
They will benefit from meeting world-class professionals in their field. They will be able to have a personal interaction which can only bring a boost to their career.
What advice do you have for young chefs today?
To believe in the nobility of their profession. They are the reason why people leave with a smile after a delicious plate.
Can you close us out with your favorite inspirational quote?
“If you do something you love, you’ll never work a day in your life.” –Marc Anthony
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Edgar Buhrs always knew he wanted to be a chef. In his father’s butchery he couldn’t reach the counter, but standing on an upturned milk crate he gladly helped out with rolling the homemade croquettes. Since then he has ‘spiced up the world’ with magnificent dishes, challenging combinations of ingredients and techniques.
At this Worldchefs Congress 2022, he shares his expertise, passion, and humor to inspire you to grab your pots and pans for his favorite ingredient: veal.
You’ll be teaming up with Patricia van Krieken of VanDrie Group and Jan Snijders–butcher, teacher, and first Dutch Senior Welfare Officer–for a demonstration cleverly entitled Veal Meet Again. What can we expect?
We’ll explain why it is important to know which part of veal is where and what culinary applications are possible. I’ll bring my secrets from cheffing around the globe, along with expert tips from a master butcher, to elevate your recipes with veal.
What will be the key takeaways?
The main purpose of the presentation is to teach more about veal cuts and their applications.
Why should chefs attend Worldchefs Congress 2022?
As a chef, you want to meet fellow professionals to exchange experiences, be inspired, and increase your professional knowledge in a safe and inspiring environment, and that is possible at the Worldchefs Congress & Expo 2022.
What advice do you have for young chefs today?
Try as much as possible, investigate, go ahead within the limitations and open yourself up to others.
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Worldchefs Congress inAbu Dhabi Awaits Junior Chef of Wales winner
Wales, 17th of February 2022 – A chance of a lifetime trip to the Worldchefs Congress 2022 in Abu Dhabi is part of the attractive prize awaiting the winner of the Junior Chef of Wales final next week.
Five Welsh chefs will be showcasing their skills in the final on Thursday next week at the Welsh International Culinary Championships (WICC), hosted by Grŵp Llandrillo Menai’s campus in Rhos-on-Sea from February 22-24.
The prestigious Junior Chef of the Wales contest is organized by the Culinary Association of Wales (CAW).
The finalists are Katie Duffy, 17, an apprentice at Stradey Park Hotel, Llanelli, Stephanie Grace Belcher, 21, from Abergavenny, sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, Falon Bailie, 17, from Three Cocks, apprentice chef de partie at Foyles of Glasbury, Glasbury, Dalton Cain Weir, 22, from Llandudno, head chef at Watson’s Bistro, Conwy and Cai Morris, 21, from Llandegfan, chef de partie at The Bull, Beaumaris.
The five chefs will have three hours to prepare and cook a three-course meal for four people, including mostly Welsh ingredients, a seafood starter or fish appetizer will be followed by a main course featuring one prime cut and one secondary cut of Welsh Beef and a seasonal dessert including chocolate and one hot element.
Apart from claiming the prestigious Junior Chef of Wales title and dragon trophy, the winner will have a chance to attend the Worldchefs Congress 2022 in Abu Dhabi from May 30 to June 2 with Culinary Association of Wales delegates.
The winning chef will also qualify for the semi-finals of the Young National Chef of the Year contest, organized by the Craft Guild of Chefs and receive support from the Junior Culinary Team Wales, a set of knives from Friedr Dick and £100 of products from Churchill.
The winner will be announced at a the WICC Presentation Dinner to be held at the Imperial Hotel, Llandudno on the evening of February 24.
Stephanie, whowill be making her culinary competition debut, gained valuable experience when she was 17 by doing stages at Michelin starred restaurants in London including Angela Hartnett’s Café Murano.
She previously worked at Llangoed Hall, Llyswen where she progressed from commis chef to chef de partie and achieved a Foundation Apprenticeship in Hospitality and Beverage.
She attributes her classical cooking style with modern influences to her time at Cardiff and Vale College’s The Classroom restaurant and names chef Angharad Challoner as the greatest influence on her career to date
Stephanie’s ambition is the run her own sustainable, self-contained restaurant on her parents’ farm.
“I am going into the final with the ambition to win but, honestly, it’s an achievement to even make it to this stage considering it’s my first ever culinary competition,” she said. “So long as I do my dishes proud, I will be very happy.”
Katie, from Llanelli, has followed in the footsteps of her mum, who worked front of house at Stradey Park Hotel. Katie. Describing her strengths as being organized and a quick learner, she is working towards AAA Chef Level 2 with Cambrian Training Company.
She is making her debut in the Junior Chef of Wales final but has competed in Future Chef and Rotary competitions in the past. Her ultimate ambition is to open her own restaurant, which will be a patisserie by day and restaurant at night.
“I am so happy to have made it to the final and would be really chuffed if I won,” said Katie.
Cai Morris, who has achieved a Foundation Apprenticeship in Professional Cookery through Grŵp Llandrillo Menai, says: “This is my first competition and I’m going for the experience and to showcase my skills,” said Cai. “Winning would make me much more confident.”
Having previously worked at the Buckley Hotel, Beaumaris, Chateau Rhianfa, Menai Bridge and Gaerwen Arms, Gaerwen, he describes his cooking style as classic with a modern twist.
He says the biggest influence on his career to date is his current head chef, Jason Hughes and his ambition is to progress as far as he can as a chef and open his own restaurant in Wales in the future.
Falon, who is working towards a Professional Cookery Level 2, is currently acting head chef at Foyles of Glasbury, Glasbury.
He describes his developing cooking style as classic with a twist and his ambition is to become the youngest head chef with a Michelin star.
“I hope my dishes go down brilliantly with the judges in the final,” said Falon, who is making his competition debut. “It would be great to win and get my name out there.
“I will be cooking scallops with a twist as my starter, fillet of Welsh Beef as main course and a dessert inspired by a Bryn Williams masterclass.”
Dalton has competed internationally with the Junior Culinary Team Wales and his individual competitions include Future Talent in Holland and gold medals at Skills Wales and the Wales International Culinary Championships.
He has Hospitality and Catering Levels 1 and 2, Kitchen and Larder and Patisserie and Confectionery at Level 3 and a Foundation Degree in Culinary Arts, all through Grwp Llandrillo Menai.
Dalton describes his cooking style as classic with a modern twist and says the biggest influence on his career to date has been Marco Pierre White’s philosophy on food. His ambition is to travel as a chef and to work at a top international restaurant.
“I am hoping to win the Junior Chef of Wales final, having seen how the competition works,” he said. “I have created my own menu using quality, local ingredients and hope it all turns out as well in the final as it has done in practice.”
The WICC’s main sponsor is Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry. Other sponsors include Castel Howell, Churchill, Major International, Riso Gallo, Dick Knives, MCS Tech Products, Hybu Cig Cymru/ Meat Promotion Wales, Grŵp Llandrillo Menai, Cambrian Training Company, Roller Grill and Ecolab.
Finalist profiles:
Stephanie Belcher
Stephanie Belcher, 21, from Abergavenny, who is sous chef at Peterstone Court Hotel, Llanhamlach, Brecon, will be making her culinary competition debut.
She previously worked at Llangoed Hall, Llyswen where she progressed from commis chef to chef de partie and achieved a Foundation Apprenticeship in Hospitality and Beverage.
When she was 17, she gained valuable experience by doing stages at Michelin starred restaurants in London including Angela Hartnett’s Café Murano.
A former pupil of Ysgol Gyfun Gwynllyw, Pontypool, Stephanie is a fluent Welsh speaker. She attributes her classical cooking style with modern influences to her time at Cardiff and Vale College’s The Classroom restaurant and names chef Angharad Challoner as the greatest influence on her career to date
She identifies her strengths as her ability to remember cooking techniques in detail and staying calm under pressure.
Her favourite ingredient is cacao and favourite dishes are: starter, shellfish; main course, Welsh Black Beef and dessert, apple galettes. Favourite restaurant is The Gaff, Abergavenny.
Stephanie’s ambition is the run her own sustainable, self-contained restaurant on her parents’ farm.
Katie Duffy
Katie Duffy, 17, from Llanelli, is an apprentice at Stradey Park Hotel, Llanelli, where she is working towards AAA Chef Level 2 with Cambrian Training Company.
She has followed in the footsteps of her mum, who worked front of house at Stradey Park Hotel. Katie, who describes her strengths as being organised and a quick learner, is developing her cooking style and likes to experiment with ingredients and flavours.
Here favourite dishes are: starter, duck; main course, Welsh Lamb and dessert, souffle. She says the biggest influence on her career to date has been her supportive family.
She is making her debut in the Junior Chef of Wales final but has competed in Future Chef and Rotary competitions in the past.
Her ultimate ambition is to open her own restaurant, which will be a patisserie by day and a restaurant at night.
Cai Morris
Cai Morris, 21, from Llandegfan, is chef de partie at The Bull, Beaumaris and has achieved a Foundation Apprenticeship in Professional Cookery through Grŵp Llandrillo Menai.
He has previously worked at the Buckley Hotel, Beaumaris, Chateau Rhianfa, Menai Bridge and Gaerwen Arms, Gaerwen and describes his cooking style as classic with a modern twist. His strengths are being organised and knowledgeable.
He loves cooking with fresh, local produce and his favourite dishes are: starter, mackerel; main course, secondary cuts of Welsh Lamb and Welsh Beef and dessert, panna cotta.
He says the biggest influence on his career to date is his current head chef, Jason Hughes and his ambition is to progress as far as he can as a chef and to open his own restaurant in Wales in the future.
Falon Bailie
Falon Bailie, 17, from Three Cocks, near Brecon, is an apprentice chef de partie and currently acting head chef at Foyles of Glasbury, Glasbury. He previously worked as a chef in Germany while he father was working at the time.
He describes his developing cooking style as classic with a twist and identifies his strengths as communication and kitchen management. He loves cooking with fish and his favourite dishes are: starter, scallops; main course, risotto and dessert, trio of lemon.
He says the greatest influence on his career to date are his parents and his ambition is to become the youngest head chef with a Michelin star.
Dalton Weir
Dalton Weir, 22, from Llandudno, is head chef at Watson’s Bistro, Conwy and a member of the Junior Culinary Team Wales.
During his career to date, he has worked for Home Cooking, Llandudno and done a stage at The Elephant Restaurant, Torquay. He has Hospitality and Catering Levels 1 and 2, Kitchen and Larder and Patisserie and Confectionery at Level 3 and a Foundation Degree in Culinary Arts, all through Grwp Llandrillo Menai.
Dalton describes his cooking style as classic with a modern twist and says his strengths are being organised and calm under pressure.
He loves cooking with fresh, local produce and his favourite dishes are: starter, seafood; main course, Welsh Lamb and dessert, apple crumble. His favourite restaurant is Rogan & Co, Cartmel and says the biggest influence on his career to date has been Marco Pierre White’s philosophy on food.
Dalton has competed internationally with the Junior Culinary Team Wales and his individual competitions include Future Talent in Holland and gold medals at Skills Wales and the Wales International Culinary Championships.
His ambition is to travel as a chef and to work at a top international restaurant.
-END-
For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Emirate’s Cosmopolitan Capital, Your Extraordinary Story
Abu Dhabi is a destination of near year-round blue skies and stunning white-sand beaches. Not-to-be-missed attractions such as the awe-inspiring Sheikh Zayed Grand Mosque, the theme parks and entertainment venues of Yas Island, and the Louvre Abu Dhabi in Saadiyat Island’s cultural district are complemented by a diverse selection of headline-grabbing events, luxurious island getaways, unique lifestyle experiences, and a selection of magnificent hotels and resorts. With state-of-the-art conference facilities, a permanent cruise terminal, and world-class infrastructure, there is plenty to see and do in Abu Dhabi.
With three diverse destinations in just one Emirate, Abu Dhabi is a truly extraordinary destination where respect for the past informs the present and shapes the future. This is a diverse emirate with desertscapes, oases, mountain heights, fabulous beaches, warm, clear waters, desert islands, an ancient heritage city, and a modern capital city. It’s a destination of historic buildings, thrilling attractions, engaging tours, and a packed calendar of events covering the arts, culture, sports, concerts, and trade shows. An extraordinary destination that will exceed your aspirations and deliver more than your expectations, Worldchefs Congress & Expo is just the start your remarkable Abu Dhabi story.
Don’t wait ― Register for Worldchefs Congress & Expo 2022 by December 31st and save up to $300 with the Early Bird rates: www.worldchefscongress.org/register.
Le Nouveau Chef the Official Worldchefs Clothing Partner
Le Nouveau Chef has joined as the official Worldchefs clothing partner.
Founded in the Netherlands in 1986, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear.
Le Nouveau Chef will be creating a personalized line of official Worldchefs wear with organic, Fairtrade and recycled materials.
Paris, 28th of September 2020 – It’s a beautiful thing when two premium organizations come together. Both with an interest in innovation, sustainability and above all, the highest quality.
Le Nouveau Chef was founded in the Netherlands in 1986. Ever since, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear. This means over 35 years of expertise, innovation and experience in balancing practicality and style.
As the official Worldchefs clothing partner, Le Nouveau Chef will be creating a personalized line of Worldchefs wear with organic, Fairtrade and recycled materials. Their Chef jackets are made in Europe from high quality sustainable European fabric featuring innovative TENCEL fiber, with high moisture absorption, reduced bacterial growth and the very best skin-sensory experience.
Le Nouveau Chef will also be the official chefs wear outfitter of the Global Chefs Challenge Finals, providing competitors with the best performance all day long.
“We are extremely excited about this new partnership with Le Nouveau Chef,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are looking forward to providing our members with uniforms that are modern and fresh design, made with top quality fabrics and with highest environmental standards.”
For more information and to explore the Le Nouveau Chef product line, visit www.lenouveauchef.com.
-end-
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 endorsement 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.
Singapore Chefs’ Association Wins Bid to host Worldchefs Congress & Expo 2024
The highly anticipated international event will welcome professional chefs from over 100 countries
Singapore ·31 August, 2020 – The Singapore Chefs’ Association is proud to announce Singapore is the official country to host the Worldchefs Congress & Expo 2024.
The bi-annual international event for professional chefs will bring together over 1000 delegates and professionals from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialised events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competition, an international trade exhibition, and diverse activities to enhance both personal and professional networks.
Since 1928, Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary trade. The biennial event is a hallmark tradition of Worldchefs with an institutional, cultural and economic interest. It has been organised in 38 cities around the world throughout its illustrious 90-year history.
In the finals, Singapore beat Wales to secure the bid with 40 votes (against 36 votes).
Says Chef Eric Neo, President of the Singapore Chefs’ Association, “This is a milestone for the Singapore Chefs’ Association and credit goes to the Singapore Congress Bid Committee who relentlessly pursued excellence and the support of the Singapore Tourism Board. Singapore was the first country in Asia to host the Worldchefs Congress in 1990 and it made history. Since then, Singapore has changed so much, especially in the world of food & beverage. We believe we have a lot to offer the world of chefs with our culinary scene and heritage, and we cannot wait to show them what we have.
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.
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The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
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