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.
Chef Arthur Potts Dawson gets it: “We are stronger as a group than an individual. Think in a cooperative and communal way, set up local food hubs and create growing communities.”
From Great Britain to Southeast Asia and everything around and in between, we’ve seen our members connect in unexpected ways. We take comfort in our global family of culinarians, and in your passion for both your backyard and the industry at large.
Happy reading, The Worldchefs Team
FEATURED
History’s Recipe Book with Alan Coxon – World on a Plate
A self-proclaimed food archaeologist, Alan is fascinated by the origins of what we consume. Hear his observations on taste, from Michelin-starred dining rooms to vinegar tastings.
Allo Chef: A New Online Technical Help Service – Les vergers Boiron
Available in English, French, Spanish and German, Allo Chef Les vergers Boiron gives chefs and pastry chefs expert guidance from renowned professionals.
Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.
#THISISWORLDCHEFS
To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
Paris, France · 26 June 2020 · Final Candidates for Worldchefs Congress & Expo 2024
Beginning in November 2019, the Worldchefs Congress Committee launched a call for interest and bid campaign to Worldchefs member associations and Convention Bureaus wishing to host the Worldchefs Congress & Expo 2024 in their country. After 2 rounds of selection, the final candidates are Newport, Wales- hosted by the Culinary Association of Wales and Singapore- hosted by the Singapore Chefs Association.
With the third and final ballot only a few weeks away, each team will have to lobby for votes from Worldchefs presidents around the globe. The final vote will determine Wales or Singapore as the host to the major culinary event, which attracts around 1,000 chefs and between 5,000 and 10,000 visitors from around the globe.
See more from the Congress & Expo 2024 Final Bidding countries:
The Culinary Association of Wales has the pleasure in announcing to the membership of Worldchefs that we have submitted our bid to host the Worldchefs Congress 2024 in Wales.
Wales is a small country but we have big ambitions.
We are a confident, forward-looking European nation, with long-standing and deep-seated relationships with our closest neighbours. Our greatest assets are our people – the three million plus people who live in Wales, including many from the EU and further afield, who have chosen to make Wales their home.
Ours is a country full of inquisitive, skilled, creative and loyal people, working in a diverse economy stretching from the Atlantic coastline to the English border.
The Culinary Association of Wales was formed in 1993 and we secured full membership of Worldchefs at Worldchefs Congress in Kyoto Japan in 2002.
We are a very active member of Worldchefs and in 2017 we hosted the Worldchefs European Presidents Conference and in 2019 we hosted the Worldchefs Board Meeting.
Our ground-breaking Well-being of Future Generations Act underlines our commitment to sustainability.
The Singapore Chefs’ Association has announced that they have submitted the bid to host the Worldchefs Congress 2024 in Singapore and will work closely with the Singapore Tourism Board on the bidding efforts.
Says Eric Neo, President of the Singapore Chefs’ Association, “Singapore hosted the 24th World Association of Chefs Societies Congress in 1990, and it was a landmark event. Singapore has built a stellar reputation for itself as a gastronomic destination and a food paradise. From authentic hawker dishes to Michelin star restaurants, we have much to offer the world of chefs.”
The Singapore Worldchefs Congress bid committee is led by President Eric Neo and includes Kong Kok Kiang (Vice President), Jasper Jek (Membership), Jenny Tan (Communications) and Elvin Chew (Special Projects).
-end-
WORLDCHEFS CONGRESS & EXPO 2024
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 organized in 38 cities around the world throughout its illustrious 90-year history.
Over the course of a four-day forum, the Worldchefs Congress & Expo brings 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, specialized 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.
Questions must be directed to Worldchefs Head Office who will coordinate with the bidding countries and circulate the full Q&A to all Presidents.
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.
“If kitchens are the heartbeat of the home, restaurants are the heartbeat of the nation.” Chef Kwame Onwuachi, Independent Restaurant Coalition
This is an unprecedented time for our world and our industry. But through it all, what we’ve seen from our community is an inspiration. Cooking for those on the front lines, joining voices to advocate for the collective, sharing recipes and messages of hope: together, one heartbeat.
Worldchefs wishes you all health, hope, and resilience during this time. Read on for news, resources, and ways to get involved.
FEATURED
Worldchefs Board of Directors announced that the 2020 Worldchefs Congress been cancelled due to the global pandemic caused by COVID-19. For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees. An alternate venue to host the 2020 Global Chef Challenge final will be announced when details are confirmed. For more information, read the official statement here.
Now more than ever, online networking is so important. Have you joined the new Worldchefs online community? With a Worldchefs profile, you can connect with +500,000 Worldchefs members and hospitality professionals, search jobs, get advice, and more. Stay connected to your professional community. Create your account within seconds at www.worldchefs.org/login. Association or school? Your profile is already created! Search for your country here.
Worldchefs and our Feed the Planet partners have developed a free webinar to help our community bolster their resumes and bring sustainable practices to foodservice. Join Chef Chris Koetke beginning next week for a 7-day series on Sustainability Education for Culinary Professionals. Learn more and register here. This webinar is the introductory version of Worldchefs Sustainability Education for Culinary Professionals. Apply to deliver the full version at your schools or workplace here.
NEWS FROM WORLDCHEFS
#ThisIsWorldchefs The Myanmar Chefs Association has been working tirelessly to help provide donated food to people in need, including doctors and patients, amid COVID-19. They have already delivered 3.8 million kyat of food for donation. Thank you for all that you do!
Worldchefs Certified Judges: Extension on Licenses read more >>
Singapore’s Top Chefs Launch Video Campaign On Hand Hygiene read more >>
Coronavirus Guide for the F&B Industry read more >>
Congratulations! Friedr. Dick’s AJAX chef‘s knife from the 1905 series was honoured with two awards: the “KitchenInnovation of the Year® 2020” consumer award and the “DINEUS Grand Tableware Award” in the category Cooking & Baking. read more >>
UPCOMING EVENTS
Webinar: Sustainability Education for Culinary Professional 15 to 17 & 20 to 23 April Location: Online Register here
Culinary Arts & Hot Kitchen Competition Seminar: Edmonton 31 May Location: Canada
For more information and to see the full event calendar, click here.
WCWB CSR Siem Reap Cambodia 2020 Postponed Due to Coronavirus read more >>
#ThisIsWorldchefs Want to share a story, idea, or nominate someone to be featured in Worldchefs News?
2020 Worldchefs Congress Cancelled due to COVID-19
PARIS: March 31, 2020 – Worldchefs Board of Directors announced today that the 2020 Worldchefs Congress previously scheduled from July 29 to August 1, 2020, in Saint Petersburg, Russia has been cancelled due to the global pandemic caused by COVID-19.
Worldchefs President Thomas Gugler stated, “We would like to extend our sincere gratitude and appreciation to President Viktor Belyaev and the Board of Directors of the Russian National Culinary Association for their incredible efforts to plan and provide an excellent Congress for our members. We will look forward to a future opportunity when we can all share in the cuisine, culture, and goodwill of the chefs and people in Russia.”
He further stated, “Though disappointment and despair in this decision is unprecedented, our friendship and commitment to the Russian National Culinary Association and its members will remain forever strong.”
Worldchefs also extended its appreciation to Business Event LLC, Formika and the Russian Government in Saint Petersburg and Moscow for their fantastic work, tremendous efforts and collaboration.
For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees. Please contact Anastasia at [email protected] for refund assistance. Members requiring additional assistance are asked to contact their respective Continental Director.
In lieu of the Congress, Worldchefs will be providing a 3 months’ notice for the 2020 Ordinary General Meeting to be held by virtual and/or electronic methods. The meeting format, agenda, reports, and all relevant documents will be provided in advance. Congress Bid documents will also be circulated by the Worldchefs Head Office to help prepare for voting to host the 2024 Worldchefs Congress.
Worldchefs also announced alternate fixed venues to host the 2020 Global Chef Challenge Series in Spring 2021 are being considered to ensure all finalists have the opportunity to represent their country and compete in their respective categories. Further details will be provided upon confirmation.
President Thomas Gugler added, “We all believe in the ‘POWER OF THE WHITE JACKET’ to overcome this difficult and painful situation. May everyone around the world stay safe and stay well.”
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The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
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This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
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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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