Making the world of gelato even sweeter, the 2024 Gelato World Cup introduces new format and Worldchefs partnership, with culinary excellence and global camaraderie set to take center stage in 2024.
The Gelato World Cup and the World Association of Chefs’ Societies (Worldchefs) have formed a collaborative partnership, with the 10th Gelato World Cup set to take place in January 2024 in Rimini, Italy.
The 2024 Gelato World Cup will feature teams from five continents competing in various gastronomic trials, fostering culinary excellence and international camaraderie.
Paris, 2 of October 2023 – The Gelato World Cup, the world’s benchmark event for artisan gelato, and the World Association of Chefs’ Societies (Worldchefs) have announced a new collaborative partnership. The 10th Gelato World Cup, also known as Coppa del Mondo della Gelateria, will be held as part of SIGEP – International Exhibition of Artisan Gelato, Confectionery, and Bakery, The Dolce World Expo, at the Rimini Exhibition Centre from January 20 to 24 2024.
Since its inception in 2003, this biennial competition has consistently been a highlight of SIGEP, eagerly anticipated by gelato artisans, pastry chefs, and ice sculptors from across the globe. At the core of this prestigious competition are the principles of integrity, professionalism, and fairness, which extend to all nations participating. The event enjoys the invaluable support of a World Committee of Honour, comprised of some of the world’s most eminent gelato experts. It is organized collaboratively by SIGEP – Italian Exhibition Group Spa and Gelato e Cultura s.r.l.
Breaking new ground, the 2024 Gelato World Cup introduces a new format with teams representing five continents engaging in a demanding gastronomic challenge. After intense national and continental trials, the crème de la crème from each continent will converge in Rimini to compete in five distinct trials: Gelato, Pastry and Chocolate Making, Ice Sculpture, and Haute Cuisine.
Leading up to the main event in January 2024, countries around the world will host their own national selections, contributing to the anticipation and excitement. European contestants will vie for their place in the competition during the European selection rounds in 2023.
“We are proud to enter into this exciting collaboration with the Gelato World Cup, an event that provides such a great opportunity for competition excellence and international camaraderie,” says Ragnar Fridriksson, Worldchefs Managing Director. “We share a common commitment to enhancing the excellence of global cuisines and providing opportunities for culinary professionals in all sectors. We look forward to January 2024!”
Stay tuned for more from the 2024 Gelato World Cup, where culinary excellence takes center stage in a truly international showcase of talent and innovation.
Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards. With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.
Amid catastrophic flooding in Northern Italy, Worldchefs’ member Federazione Italiana Cuochi (FIC) and World Chefs Without Borders provide thousands of displaced people with food and comfort.
Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.
Flooding in Northern Italy has killed 15 people and displaced more than 36,000. Worldchefs’ member FIC has responded with emergency food relief, delivering solidarity and food assistance to those in need.
In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods.
FIC volunteer chefs prepare hot meals in emergency kitchens in Italy’s Emilia-Romagna region.
“Since May 19, our teams of emergency cooks have been on the field in the cities of Imola and Riolo Terme to prepare meals for the population and rescuers,” says Roberto Rosati, DSE President and World Chefs Without Borders Committee Member. “To date we have produced almost 12,000 complete meals.” Worldchefs Without Borders provided 4,000 euro to help fund the food relief effort.
On the frontlines of the climate crisis
DSEFIC’s work on the ground is helping flood-hit families get back on their feet by providing immediate food assistance.
The Emilia-Romagna region of northern Italy is one of the country’s agricultural hubs. The flooding has inundated farmlands and destroyed produce, decimating a region known as the “Fruit Valley”. Greenhouses and stables have also been affected, resulting in the loss of animals. More than 5,000 farms have been submerged, including fields of corn and grain, compounding on record inflation and soaring food prices.
Livelihoods, croplands, and homes have been devastated by the catastrophic flooding, a region where researchers warn will see more violent and frequent storms due to the accelerating climate crisis.
The floods followed years of severe drought, which compacted the soil and reduced its ability to absorb rainfall. Rising temperatures have intensified droughts, leading to soil dryness and changes in permeability. With extreme amounts of rainfall in a short period, runoff is exacerbated, causing rivers to overflow and alter their course. Over 20 rivers in the region have burst their banks, triggering numerous landslides.
Emilia Romagna’s President, Stefano Bonaccini, likened the devastation to a “new earthquake,” just days before the anniversary of a deadly earthquake that struck the region in 2012.
Experts warn that flood-battered Northern Italy will see more violent and frequent storms, linking the disaster to the accelerating climate crisis.
The Worldchefs community stands in solidarity
DSEFIC has been working tirelessly to provide meals for the affected population. To ensure that their disaster response program can effectively assist affected communities, DSEFIC is seeking donations to enhance their kitchen operations in Riolo and Imola.
The support and contributions of individuals and organizations will play a crucial role in helping the affected regions recover from this tragic event.
Donations can be made via bank transfer using the following bank details:
Bank: Monte dei Paschi di Siena Account Name: C/C in the name of the FIC Solidarity and Emergencies Department IBAN: IT64Z0103003213000063363833 SWIFT: PASCITM1R13
Worldchefs Board Welcomes Peter Wright asPacific Rim Continental Director
Peter Wright has been appointedto Worldchefs Board of Directors as the Pacific Rim Continental Director. Peter will take over the role from Neil Abrahams.
Honorary Life Memberand former President of the Australian Culinary Federation, Peter will represent and support the Pacific Rim members of Worldchefs in Australia, Cook Islands, Fiji, Guam, New Zealand, Papua New Guinea – Affiliate, Tonga – Affiliate & Vanuatu.
A Worldchefs Certified Master Chef, two-time Culinary Olympic gold medalist, and qualified SportsNutritionist,Wright is recognized as one of Australia’s leading foodservice experts and a global event specialist.
Paris,7ofSeptember2021 –Worldchefs has announced the appointment of Peter Wrightas the Pacific Rim Continental Director. Peter is taking over the role from Neil Abrahams following his recent resignation due to personal reasons.WorldchefsBoard ofDirectors want to thank Neil for his great contribution and dedication during his mandate.Peter will assume duties with immediate effect.
Honorary Life Memberand former President of the Australian Culinary Federation (ACF), Peter will represent and support the Pacific Rim members of Worldchefs in Australia, Cook Islands, Fiji, Guam, New Zealand, Papua New Guinea-Affiliate, Tonga – Affiliate & Vanuatu on Worldchefs’ international Board of Directors.
“I am very excited and honored to accept this position on the Worldchefs Board,” saysPeter.“I’ll work diligently to uplift the progress in our region, creating a manageable agenda with the countries of the Pacific Rim that allows all chefs and cooks to access the assets of Worldchefs, including education, culinary innovation, sustainability improvements, and the opportunity to access a global network of likeminded people, food, and cultural diversity.”
My mantra is “teamwork makes the dream work” and with that I call all chefs and cooks in our region to come together and support each other.Once again, I thank everyone for finding confidence in me to assign me such a dignified position. – Peter Wright
With a career spanning over 40 years, Peter is recognized as one of Australia’s leading foodservice experts and as a global event specialist. Heheld the position of President of the ACF for nine consecutive years.Peter also represented Australia twice at the Culinary Olympics, bringing home gold medals on both occasions. He has completed an Advanced Diploma in Hospitality at NMIT, is a qualified Sports Nutritionist and holds the title as a Worldchefs Certified Master Chef.
Peter brings to the Board a commitment to excellence, a focus on building creative catering solutions that arenutritionally, environmentally, and socially responsible, and a vision to provide our diverse and global community with safe and inclusive workplaces that promote staff development and well-being.
“We look forward to Peter’s contributions to the Board, with his expertise and proven passion for the development of the industry community. Together we will continueto support unity and provide resources to our members and colleagues in the Pacific Rim,” says Worldchefs President Thomas A. Gugler. “We also thank Neil Abrahams for his tenure as Continental Director and for inspiring many Young Chefs and colleagues both regionally and around the globe.”
MEET PETER WRIGHT: WORLDCHEFS PACIFIC RIM CONTINENTAL DIRECTOR
From humble beginnings, Peter’s career commenced in the 1980s as he trained to become a chef, graduating at Melbourne’s eminent culinary school William Angliss. During the 90s and the 00s Peter honed his skills through major events and stadiums throughout Australia and internationally, including the Sydney Olympics which was the launching pad for the next 20 years.
Peter Wright is best known for his capacity to organize, plan, and deliver the most complicated food and beverage programs in the world. Peter is the Managing Director of Global Hospitality Group recognized locally as one of Australia’s leading food service experts and internationally as a global event specialist.
Peter has been involved in many major food service projects and events and has an unprecedented track record for providing the necessary business outcomes. He has led the development of Global Hospitality Group over the past 5 years, seeing substantial growth with offices in Melbourne, Tokyo, Kuala Lumpur, and London. Peter’s company portfolio also includes boutique Melbourne Caterer Calibre Feasts, CaterNut. a menu nutrition and allergen service, and his recent acquisition of Borthwick Foods, Melbourne’s “Menu Solution” food distribution service.
Peter has been awarded Director of Australian Food Services “Chef of the Year” in 2021 and Les Toques Blanches Awards of Excellence, positions that supports his passion of culinary development of Australian Chefs. He is also an Honorary Life Member of the Australian Culinary Federation and a member of Les Toques Blanche.
Affiliations
Australia Chamber of Commerce
Australian Culinary Federation
Victorian Leaders
Les Toques Blanches Victorian Branch
Sports Nutrition Australia
Titles and Qualifications
Worldchefs Certified Master Chef
Worldchefs Certified Chef De Cuisine
Australia Chamber of Commerce, Business Award 2017
Australian Culinary Federation Honorary National President
Australian Culinary Federation Life Member
The Emirates Culinary Guild Honorary Member
Advanced Diploma in Hospitality
Diploma in Business
Sports Nutrition Certification
Victorian Leaders Graduate
Culinary Olympic Australian National Team 2004
Culinary Olympic Victorian Team 1992
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 the hospitality industry, 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 these 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 world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, 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.
Worldchefs Global Chefs Challenge Final Cancelled Due to COVID-19 Concerns
Worldchefs, together with the Culinary Association of Wales (CAW) and its partners, the International Convention Centre Wales (ICC Wales), the Celtic Manor Resort, and the Welsh Government, have cancelled the anticipated event in Newport scheduled for October 23-26, 2021.
Worldchefs Global Chefs Challenge Final 2020 had been postposed to October 2021 following the onsite of the global COVID-19 pandemic.
Competing countries are invited to send their competitors to the Global Chefs Challenge final at Worldchefs Congress & Expo in Abu Dhabi, United Arab Emirates, from 30 May to 2 June 2022.
Paris, 6 of September 2021 – The Worldchefs Culinary Competition Committee have announced a cancellation of the Global Chefs Challenge Final 2020, scheduled for October 23-26, 2021. Amid continued concerns of health, safety, and travel restrictions for participating teams, Worldchefs together with the Culinary Association of Wales (CAW) and its partners, the International Convention Centre Wales (ICC Wales), the Celtic Manor Resort, and the Welsh Government, made the difficult decision to cancel the anticipated event.
The national teams of qualifying countries have been invited to compete in the final at the Worldchefs Congress & Expo 2022 in Abu Dhabi. Acknowledging the hard work and dedication of the competitors, training for this major competition through the COVID-19 uncertainty, Worldchefs Board has expressed gratitude and pride for the commitment and professionality demonstrated by every competiton team.
Participating national teams have been invited to compete in Abu Dhabi during Worldchefs Congress & Expo 2022.
To support the participation and inclusion of all competitor hopefuls, Worldchefs Board and Culinary Competition Committee have adjusted the age limit for competition in the Global Chefs Challenge events for 2022. The age limit for Abu Dhabi will be changed for the Young Chefs and Commis Chefs to reflect that they be born after 1st January 1995. This will allow all competitors who have been in training the opportunity to showcase their skills in Abu Dhabi.
The Global Chefs Challenge final at the Worldchefs Congress & Expo will mark the first major reunion of international industry professionals. With the backdrop of this historic event, the Global Chefs Challenge will again sees the best chefs from around the planet go head to head in four days of intense competition for the prized trophy and title of Worlds Best Chef.
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, 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 these 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 world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, 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.
Each year on October 20th, we celebrate International Chefs Day. Since its creation, by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.
Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating by hosting fun-filled workshops worldwide.
In 2020, many Chefs around the globe did not have the opportunity to have events due to COVID-19 and created short videos to share with children on social media, which became a big hit. The videos allowed us to reach approx.112,000 children. Unfortunately, uncertainty is still around many of us, but we will continue to reach as many children as possible either in-person at a workshop or through online learning and social media. To help, Nestlé Professional has made fantastic adaptions to the toolkit to make online learning easy and accessible.
As Chefs, we are all paying closer attention towards keeping ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times.
We can also help our children, the Worldchefs way by working together in Preparing Children for a Healthy Life. International Chefs Day will once again promote the theme: Healthy Food for the Future.
In 2021, International Chefs Day will also emphasize sustainability and the environment to ensure a healthy planet for future generations. It is vital for us to teach children about the impact that production and consumption of food has on the environment.
We will use this opportunity to teach children about healthy eating by letting them be creative with food. With the Chef’s input, education and help, children will be able to create recipes out of healthy foods and support Healthy Food for the Future.
HOW CAN YOU PARTICIPATE?
All Chefs from around the globe are invited to host their very own Healthy Food for the Future workshop in their region. It can be a workshop for your own children, or a workshop for 300 children, every child can benefit from this experience, and it is important to share this opportunity and message for them to learn and enjoy eating something new!
A toolkit with everything you need to run an event, from instructions to materials to recipes to social media tips, has been prepared for you. Thanks to the Chefs who contributed to the 2021 campaign by submitting recipes! The complete toolkit can be downloaded below. International Chefs Day Committee members and Nestlé Professional regional managers in selected areas are standing by to help you find a venue, connect with schools and more. Just ask, we are always here for you. Get started by downloading the toolkit
To host a Healthy Food for the Future workshop on or around October 20, 2021, please contact Vanessa Marquis, Chairman, International Chefs Day Committee at [email protected].
Download your toolkit today and join Chefs from around the world by sharing and making a big impact with the children in your community.
Vanessa Marquis, CEC
Chairman, International Chefs Day Committee “Worldchefs, Preparing Children for a Healthy Life” [email protected]
Media Release – For Immediate Release Tuesday 27th July 2021
As the new principal partner of the ACF Young Chefs for 2021/22 Simplot Australia will be providing 200 young Australian chefs, apprentices or culinary students under the age of 25 years old with 12 month membership of the ACF Young Chefs & the ACF. ACF young chefs are established in all ACF regions & are mentored by leading chefs in their state or territory
Simplot is also working with the ACF to help raise young chefs’ profile in Australia and promote the advantages of belonging to an industry-based association.
Simplot is one of the country’s largest suppliers in the foodservice industry and they have a strong connection with the culinary industry. Their quality products and well-known brands can be found in pubs, clubs, restaurants, cafes, hospitals, aged care facilities, and quick-service restaurants. David White, Simplot Australia’s Executive Chef, said, “We are delighted to be supporting the next generation of young Australian chefs through this partnership and are proud to be working with this great association who have a passion and dedication for the future of the culinary industry”. Simplot is passionate about cultivating a future where good ideas and inspiring possibilities have the chance to grow. Just like careful planting, tending and harvesting lead to the best products, similarly, Simplot is dedicated to supporting and cultivating the future leaders of our industry. The ACF young chefs is developed in line with Worldchefs young chefs and guided by the four pillars – Friendship, Education, Cuisine and Culture. It aims to give the next generation of up-and-coming chefs an educational and mentoring forum. In addition, it promotes friendship, culinary excellence, and the importance of cultural understanding and humanitarianism in Australia and around the world. ACF young Chefs have the opportunity to take part in initiatives such as the Young Chef Culinary Culture Exchange Program and Bill Gallagher Young Chefs Forum.
President Karen Doyle says, “This is a fantastic opportunity for young chefs, being a member of ACF Young Chefs will demonstrate passion, dedication and ensuring the future of our industry, leading to worldwide networking opportunities, competitions, mentoring, educational and social events”.
Released 27th July 2021 Media Contact ACF National Office Inc – Deb Foreman M | 0412 670 923 E | [email protected] W|www.austculinary.com.au
About the Australian Culinary Federation:
The ACF was formed in 1994 by a group of passionate chefs with a vision for change in the representation of Cooks, Chefs, Apprentices and Culinary Students. The formation of seven State and Territory Chapters resulted in the ACF’s establishment as a national representative body.
For almost 30 years the ACF has been the peak industry body dedicated to promoting camaraderie and culinary education of Chefs, Cooks, Apprentices and Culinary Students, raising the skill levels, personal growth, industry profile and wellbeing of the entire industry. Instagram @acfaussiechefs Facebook @acfaussiechefs Twitter @acfaussiechefs
About Simplot Australia: Simplot Australia is a food manufacturing and agriculture business that encompasses potato, vegetable, seafood, and sauce operations that supply chilled, frozen, and shelf-stable products to Australia’s major retail and foodservice markets. We are the last Australian grown frozen and shelf-stable vegetable provider of any scale in Australia and we are proud to support our local farming communities.
Simplot is home to Australia’s favourite food brands, including John West, Leggo’s, Birds Eye, Edgell, I&J and Chiko. We have six Australian manufacturing sites and employ more than 2,000 Australians. For more information about Simplot Australia visit: www.simplot.com.au Instagram: @simplotfoodservice Facebook: @SimplotFoodservice
South Africa needs your support. Help the SA Chefs Association, together with Chefs with Compassion and the help of dozens of chefs from around South Africa, to feed the hunger. Read their open letter below and please donate if you can.
Dear Chef,
Over the last week, you may have seen or heard on the news of the unprecedented widespread riots in parts of South Africa. The reasons are complex but are certainly grounded in the vast socio-economic challenges that are present in South Africa. The destruction is immense and affects many of the more vulnerable sectors of our country. Coupled with the ongoing COVID pandemic, these riots will have a devasting long-lasting effect on regional economies, supply chains, and subsequent hunger within South Africa.
Last year, on the initiative of one Che, Phillipe Frydman, a feeding scheme was formed as a response to the hard lockdown. A registered charity was created with the primary mission of feeding the less fortunate within our society. Food was rescued from locked down hotels and restaurants, unsold fresh produce saved from the incinerator at the fresh produce market and donated almost expired dry goods were turned into nutritious meals. To date Chefs with Compassion has cooked approximately 1,8 million meals, largely from rescued produce that otherwise would have gone to waste.
We are certainly not the only organisation who is tackling the problem of food waste and the vast issue of hunger in South Africa, however, two large organisations have temporarily stopped their operations due to the current unrest. Something which I understand.
We at Chefs with Compassion have resolved to continue, our volunteers on ground (some of them operating in the unrest areas) have convinced us that that the need is greater than the intimidation factor.
It is for this reason I am writing asking your assistance. We need funds to continue. I am aware that the pandemic is global and all of us have been affected financially, emotionally, and on a very personal level. here exists within all societies across the globe donor apathy and fatigue- we all want to move on with our lives. However, for many people here, that is just not possible. Hunger is real, food waste is real – we can change that if we try. Chefs with Compassion has proven that we can alter someone’s day by feeding them.
Even though the organisation is run by volunteers we still have costs – from the rental of our Sharehouse ( it where all the produce comes in before it is shared out to all the wonderful chefs and cooks ), to the rental of trucks, the utilities, and more.
I humbly ask you to help us raise funds in your country with your chefs Association. Your Dollar, Euro, and Pounds stretch far in this beautiful country. Literally, every cent counts in these troubled times. For less than a dollar, we can produce and deliver a nutritious meal.
Sadly, our resources are currently stretched – with supply chains been halted from the coast- many communities are being forgotten – the news and support are mainly focusing on the larger cities of Durban and Johannesburg – between them lies many small towns some of them have no fuel, food, medicine or water. In addition to our committed network of kitchen hubs across the country, we leave on Monday with some 4 tons of essentials from Johannesburg. A small first step
The South African people and particularly the culinary community fondly and thankfully remembers the various Cooks Tours against Hunger which was hosted by the Chefs Association- unfortunately, we cannot do these activities at this time. Humbly, we ask you to send what you can in terms of financial aid – every dollar, euro, pound, and yen will make a difference to fellow humans, and it will all be accounted for – the charity is run by volunteer chefs.
Without your support, many will go to bed hungry, food waste will continue and the key philosophy– Good Clean and Fair food for all, will undoubtedly take a back seat as community poverty increases in these uncertain times.
If you have any questions, I would be happy to provide you with more information about how you can help support our work at Chefs with Compassion. Email: [email protected].
We greatly appreciate your donation, and it will be used to continue to rescue produce, cook nutritious meals and feed the vulnerable.
Please join us! Please share with other organisations and institutions who you feel may be able to help. With your donation, we’re one step closer to achieving our goal of raising $100 thousand dollars from chefs, cooks, and producers across the globe.
Bank Name: First National Bank Account Holder: Chefs with Compassion
Account Type: Cheque Account Number: 62852995269 Branch Code:250655 Swift: FIRNZAJJ.
Programme Director (International Cuisine) – Hong Kong: International Culinary Institute (ICI)
International Culinary Institute (ICI)
ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.
International Culinary Institute
Programme Director (International Cuisine)
Ref: VTC-PD(ICI)-2021
Major Duties:
To plan and monitor the curriculum design and development of various new and existing international culinary programmes of the International Culinary Institute;
To provide academic leadership in validation and accreditation of all culinary training programmes of the Institute;
To formulate and implement the Institute’s strategic development plan and projects;
To plan, review and manage the provision and utilisation of academic staff and resources;
To assist in developing and reviewing quality policies / procedures, and to monitor the academic quality of training programmes;
To drive the development of new services and culinary programmes to meet the needs of the stakeholders;
To establish and foster academic collaborations with industry partners, professional bodies and institutes both local and overseas; and
To carry out different managerial / administrative roles and ensure teaching duties are effectively assigned and deployed by the Institute.
Requirements:
A recognised degree and / or professional qualifications in the relevant discipline;
At least 8 years relevant experience at the appropriate level of responsibility in vocational education or industry experience at management level in hospitality / catering industry;
Good understanding of western cuisine trade test systems;
Solid experience in culinary management at senior executive level;
Proven records of professional development in culinary management and networking with the hospitality and catering industry;
Good understanding of the current and future development of vocational education in western and international cuisine;
Exceptional leadership and managerial skills, excellent interpersonal and communication skills and the ability to work independently;
Good presentation and communication skills;
Knowledge in programme design, development, validation and accreditation of training programmes will be an advantage; and
Ability to pass a trade test.
Notes:
The post is in the rank of Senior Training Consultant under the VTC Grade and Rank System.
The appointee may be required to perform duties outside normal office hours.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.
Benefits:
We offer a competitive remuneration package to the right candidate. Appointment will be made on contract and renewal is subject to staff performance and service need.
Housing allowance, passage and baggage allowance will be provided for eligible appointees whose current / normal places of residence is proven to be outside Hong Kong.
Application Procedures:
Please apply by email or post, with a resume and a cover letter, setting out your background and achievements in meeting the position requirements, quoting the position and ref. to Ms Patsy Cheung, Suite 610, 6/F Ocean Centre, 5 Canton Road, TST, Kowloon, Hong Kong. Email: [email protected]. The closing date of application is 28 July 2021.
For confidential enquiries, please contact Ms Patsy Cheung at +852 3180 4917.
Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful. The Council reserves the right not to fill the post(s). Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.
Paris, 25 June 2021 – It is with great sadness that we share with you the news of the passing of our honorary member Wynand Vogel, last week. During a private funeral yesterday, we had the opportunity to bid Wynand farewell. It was the wish of both Wynand and his family to announce his passing only after the funeral had taken place.
We will remember Wynand as a very committed member of the Gastronomisch Gilde. Under his leadership the competitions of the Gastronomisch Gilde have become the success they are today. Wynand was associated with the Culinary team the Netherlands for decades. First as chef d’equipe, later as chef de mission. Many successes have been achieved under his leadership. He was actively involved in our association and we were grateful for how he shared his valuable knowledge and advice.
As a judge and chairperson for Worldchefs, both at home and abroad, his expertise for cooking competitions has been widely recognized and praised.
We are all going to miss Wynand’s sincerity, humor, commitment and most of all his friendship.
Our thoughts go out to all those who loved him and we wish them strength at this difficult time in dealing with this enormous loss.
Chefs Across the Country Unite as the Australian Culinary Federation Launches One Truly National Association
Following a tumultuous 2020 Australian chefs have become further united as each state & territory organisation under of the Australian Culinary Federation umbrella joins to form a single-entity professional organisation representing chefs across the nation.
The amalgamation of each of the regions will see stronger pathways for collaboration, interstate transfers, upskilling and career development, resulting in a more robust and cohesive industry overall.
Australian Culinary Federation national president Karen Doyle explains, ‘Never has there been a more important time to galvanise the Australian hospitality industry. The new amalgamation will make it quicker and easier for the industry to get back on its feet, following what has been the most challenging year since the federation began 27 years ago.
‘With one dream, one team and one voice, we will be taking industry standards to new heights and will be stronger in lobbying government and stakeholders on key issues affecting our industry. Together, we will raise the bar higher so that diners can experience an even better world-class offering than before,’ she said.
The new structure encompasses eight designated regions; Tasmania, Victoria, NSW ACT & Regions, South Queensland, North Queensland, Northern Territory, Western Australia and South Australia, which will each be managed by dedicated committees of volunteers to deliver an array of networking events, classes and competitions.
New initiatives for the association include:
A united brand identity – a new logo, featuring the design elements of a white chef’s hat to symbolise professionalism and prowess, and the kangaroo as a symbol of national progress of he association (they only move forward), with colours representative of Australia’s diverse cultural heritage in recognition of the ACF’s ongoing commitment to inclusiveness.
Membership – an increased number of individual membership categories, multi-year memberships, new training provider and corporate memberships, and discounted membership for establishments.
Digital Badging – the ACF has developed a digital badging system powered by Learning Vault which recognises membership levels and longevity, event attendance, chef certification, sponsorship levels, and participation at and achievement in our competitions.
Education– the ACF is developing a micro-credential and learning platform for members, with more than 100 courses to support best practice in our field – these courses are non-accredited, but endorsed by the association.
Certification– The ACF’s Chef Certification Program offers six certification levels: Qualified Cook, Professional Chef, Pastry Chef, Chef de Cuisine & Culinary Educator. Certification enhances chefs’ reputations by providing an assurance that they have the knowledge and skills required for a position.
Reciprocal agreements with World Chef’s Global Hospitality Certification Program are in place and fast tracking pathways have been developed.
ACF Star Rating Service – In order to receive an ACF star rating, products must meet objective testing criteria as determined by a customised panel of chefs with extensive and diverse culinary experience. ACF testers give unbiased, expert opinions.
Sponsorship – Following restructuring of its sponsorship categories, the ACF is pleased to announce a new Principal Partner agreement with Tabasco, complemented by continued Principal Partnership with Nestlé Professional.
Cookers and ANICAV are new Tier 1 sponsors and we are pleased to confirm continued support from Moffat and Krio Krush. The ACF is also generously supported by the continuing sponsorship of Sous Vide Australia, Fine Foods, Foodservice Australia, Robot Coupe, MAK Catering & The Armory.
Chefs wanting to be a part of the new organization can visit www.austculinary.com.au for further information.
About the Australian Culinary Federation:
The ACF was formed in 1994 by a group of passionate chefs with a vision for change in the representation of Cooks, Chefs, Apprentices and Culinary Students. The formation of seven State and Territory Chapters resulted in the ACF’s establishment as a national representative body.
For almost 30 years the ACF has been the peak industry body dedicated to promoting camaraderie and
culinary education of Chefs, Cooks, Apprentices and Culinary Students, raising the skill levels, personal growth, industry profile and wellbeing of the entire industry.
Dedicated to Promoting Camaraderie and Culinary Education of Chefs, Cooks, Apprentices & Culinary Students
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