Category: Country

A Triumphant 26th Edition of HORECA Lebanon

Post author By Anand
Post date April 24, 2019

Paris, France · 24 April 2019: A Triumphant 26th Edition of HORECA Lebanon

HORECA Lebanon, the annual meeting place for the hospitality and foodservice industries, closed its doors on April 5, 2019, rounding off a spectacular four days at Beirut’s Seaside Arena. Spotlighting the latest innovations and trends in the hospitality and foodservice industries, the event was hailed a resounding success, bringing together more than 350 exhibitors from Lebanon and countries including Bulgaria, Cyprus, France, Greece, Indonesia, Italy, KSA, Kuwait, Poland, Spain, Sri Lanka, Syria, Tunisia, Turkey, UAE and USA.

“For a Better Industry” was this year’s theme, defining the objective of HORECA Lebanon: to be a regional business meeting place where the future of the hospitality and foodservice sectors in Lebanon and the Middle East is shaped.

Throughout the course of the four-day trade exhibition, more than 70 international culinary, beverage and hospitality experts shared their expertise at 20 daily events, competitions and workshops, which showcased the talents of over 900 participants. The jam-packed program included the Hospitality Salon Culinaire, Junior Chef Competition, Art of Service Competition, Coupe du Monde de la Pâtisserie, Lebanese Bartenders Competition, Mocktail Competition, Lebanese Barista Competition, Latte Art Competition, Atelier Gourmand, Al Matbakh, Wine Lab, Arak Lab, Annual Hospitality Forum, National Extra Virgin Olive Oil Contest and the Bed Making Competition.

Over 16,000 trade professionals attended HORECA Lebanon to discover the newest products.

ABOUT HOSPITALITY SALON CULINAIRE

Endorsed by the World Association of Chefs’ Societies and supported by the Academie Nationale de cuisine, the 20th edition of the Hospitality Salon Culinaire was very successful. 300 chefs participated in the various competitions focusing on exceptional talents. Four Seasons Hotel Beirut & Fulcrum-LBACC received the Golden Award for winning the most gold medals for three days of intense competition.

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, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Country National News Press Releases Without Borders

WCWB Americas in Aid 2019 Promotes a Chef's Social Responsibility

Post author By Anand
Post date April 9, 2019

Paris, France · 9 April 2019: WCWB Americas in Aid 2019 Promotes a Chef’s Social Responsibility

World Chefs Without Borders (WCWB) recently held Americas in Aid 2019 in conjunction with host American Culinary Federation (ACF) Tampa Bay Chapter in Florida, USA.

As part of the WCWB Chef’s Social Responsibility, the first event was held at St. Vincent de Paul Community Kitchen in Clearwater. ACF National President Stafford DeCambra joined the WCWB Committee Members, ACF Tampa Bay Chapter members and Fort Harrison chefs to serve over 250 meals at the shelter. The chefs also distributed take away meal packs and dental hygiene kits donated and organized through the ACF Tampa Bay Chapter.

The Americas in Aid 2019 Fundraiser Dinner held at Fort Harrison Hotel featured global and regional specialties prepared by all the visiting WCWB, ACF Tampa Bay Chapter and Fort Harrison chefs who volunteered for this event. The Dinner raised US$40,000 for WCWB and will provide necessary assistance for those in need and requiring disaster aid relief. Special recognition goes to Global Power & Gas for their considerable financial contribution.

ACF Tampa Bay Chapter President Rene Marquis CEC, CCE, CCA, AAC, stated, “The ACF Tampa Bay Chapter has had a humbling experience by having WCWB visit our area. It has been an amazing week and we look forward to any more opportunities that may come our way.”

WCWB Chairman Willment Leong stated, “Chefs all over the world are encouraged to consider a Chef’s Social Responsibility (CSR) by volunteering their skills in local communities and joining us abroad for aid and relief efforts whenever possible. Together, we can make a difference and set an example for all chefs world-wide.”

Worldchefs President Thomas Gugler stated, “It was a great experience to once again work together with WCWB and all the chefs who participated in Americas in Aid 2019. On behalf of Worldchefs, I would like to thank the WCWB Committee members and ACF Tampa Bay Chapter members with special recognition to President Rene Marquis for hosting and organizing these events.”

ABOUT WORLD CHEFS WITHOUT BORDERS

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by Worldchefs. Our mission is to support and mobilize our global network of volunteer chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. To learn more and to donate to our projects, visit: www.worldchefswithoutborders.org.

For additional information, contact Willment Leong, WCWB Chairman, at [email protected].

Competition Country National News Press Releases

Congratulations to Participants of the 11th International Culinary Competition of Southern Europe in Thessaloniki, Greece

Post author By Anand
Post date March 11, 2019

Paris, France · 11 March 2019: Congratulations to Participants of the 11th International Culinary Competition of Southern Europe in Thessaloniki, Greece

After four days of cooking, tasting and judging, the winners of the Best Chef of the Year, Student of the Year, Team of the Year and Best School of the Year were announced on Monday, in a festive atmosphere, at the closing ceremony of the 11th International Culinary Competition of Southern Europe.

The Competition took place within the 28th International Exhibition for Food, Beverages, Machinery Equipment and Packaging, Detrop, from March 1 to March 4, 2019, at Pavillion 16 of Thessaloniki International Exhibition and Conrgress Centre, HELEXPO.

This year there were 540 participations of distinguished Chefs and students (a record number for the history of the Competition) from 22 countries, that competed in 30 categories and were evaluated by 6 Greek and 17 international Judges.

The Best School of the Year Trophy was awarded to INTERCOLLEGE CULINARY ARTS from Cyprus, the Best Chef of the Year Trophy to Mr. Kaloyan Kalev from Bulgaria, the Best Student Chef of the Year Trophy to Alexis Callas from Cyprus, the Student Pastry Chef of the Year Trophy to Michalis Sarafidis from Greece and the Team Grand Prix to the team from Iceland.

“With participations from Serbia, Taiwan, Iceland, Cyprus, Turkey, Ukraine and many other countries, we are glad to see the Competition’s development through the years and its international recognition. Some of the best Chefs from around the world are gathered in order to share experience and knowledge”, mentioned the president of the Organizing Committee, Mr. Gkotsis.

The Organizer of the Competition, The Chefs Association of Northern Greece, would like to congratulate the participants that managed to impress the demanding Judging Committee with their skills and creativity, but also for their high standards and excellent attitude during the competition.

The Association would also like to thank the distinguished Chefs of the Judging Committee,the co-organizer TIF HELEXPO, our supporters, the culinary schools that joined us, as well as the members of the Chefs Association of Northern Greece for their valuable help and support.

ABOUT WORLDCHEFS

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 WorldchefsAcademy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.For more information about Worldchefs, visit us at www.worldchefs.org.

Country National News

Worldchefs Mourns the Loss of Chef Vincent Bossotto

Post author By Anand
Post date March 11, 2019

Paris, France · 11 March 2019: Worldchefs Mourns the Loss of Chef Vincent Bossotto

A message from Norbert A. Schmidiger

A year after Chef Paul Bocuse, another great chef has left us. Chef Vincent Bossotto was a respected professional in our Chef de Cuisine family. As both a member of the Board of Directors and a long-time President of the Swiss Chef Society, he was a leader in the Swiss national association of chefs.

Many national and international honors have been presented to him. As the appointed Swiss delegate, he participated in biennial Worldchefs Congresses. As a member of the Swiss Culinary National Team, in 1972 and 1984 he helped achieve success in the IKA Culinary Olympics.

In 1972 he was awarded lifetime Honorary Membership to Worldchefs, the highest award Worldchefs can bestow on an individual member to recognize sustained contributions of extraordinary merit to the organization.

Vincent was a warm and friendly professional colleague. We will keep him always in the best memory and honored in our thoughts.

Norbert A. Schmidiger

Past Treasurer of World Chefs

Past Secretary of the Swiss Chefs Society

ABOUT WORLDCHEFS

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 WorldchefsAcademy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.For more information about Worldchefs, visit us at www.worldchefs.org.

Blog Country National News

World Heritage Cuisine Summit @ Food Festival

Post author By Anand
Post date September 27, 2018

The World Heritage Cuisine Summit & Food Festival is taking place in Punjab, India from October 12 to 14, 2018

“Chefs have the power to create a new global conversation about food and translate the SDG’s into accessible everyday actions“

Chefs bridge the gap between farm & fork – influencing what we grow, what what we put on our plates and how we thing and talk about food. If Chefs take a lead on sustainability issue – such tackling food waste and sustainable sourcing – diners, farmers, business and even government will follow. Through their networks chefs have the power to curate a new global conversation about food and translate the United Nations Sustainable Development Goals (SDGs or Global Goals) into accessible, everyday actions in our kitchens, classrooms and communities.

Blog Country National News

Very Sad Day for the Culinary Industry! Worldchefs Mourns the Death of Joel Robuchon!

Post author By Anand
Post date August 7, 2018

Worldchefs mourns the death of Joel Robuchon, the Chef of Century.

French celebrity chef Joël Robuchon will be remembered for many reasons: earning more than 30 Michelin stars and creating the world’s best mashed potato. Joel Robuchon who has died aged 73, later revealed it was the only plate he had ever thrown during a decades-long career that saw him open restaurants across the world. The funny part of it: Joel Robuchon wanted to be initially to be a priest…

Lucky for us, Joel Robuchon discovered a passion for cooking while working alongside the nuns as a student at a seminary, and at the age of 15 entered his first kitchen as an apprentice.

Robuchon died from cancer in Switzerland on Monday, according to Le Figaro newspaper, more than a year after being treated for a pancreatic tumour. He was born in Poitiers in 1945, the son of a mason and a stay-at-home mother.

His dedication to creating the world’s best mashed potato is perhaps not surprising. Joel Robuchon was renowned for his perfectionism and for using few ingredients, keeping preparation simple and moving away from the excesses of French nouvelle cuisine – a healthier form of cooking.

“The older I get the more I realise the truth is: the simpler the food, the more exceptional it can be,” he told Business Insider in 2014.

“I never try to marry more than three flavours in one dish. I like walking into a kitchen and knowing that the dishes are identifiable and the ingredients within them easy to detect.”

Joel Robuchon made his name in the early 1980s after opening his restaurant Jamin at the age of 36. Within a year it had won a Michelin star. Over his career, Joel Robuchon would amass 31 such stars – the most of any chef, ever.

Less than a decade later, in 1989, he was named “Chef of the Century” by Michelin’s rival restaurant guide, Gault Millau.

“When an old man dies, a library burns down” Joel Robuchon said

#ThisIsWorldchefs

Blog Congress Country News Press Releases

Worldchefs Congress and Expo 2018 is almost here!

Post author By Anand
Post date June 26, 2018

Worldchefs Congress and Expo 2018 is almost here!

Join us for Asia on a Plate

Paris, France, July 2018:The countdown is on! Around the globe, chefs and industry leaders are in final preparations for the much-anticipated Worldchefs Congress and Expo 2018. Taking place in Kuala Lumpur, Malaysia this year’s event – Asia on a Plate – will be the biggest yet and promises to be one you will never forget!

“Congress and Expo has been a centrepiece of Worldchefs since it was founded nearly 100 years ago. Over time we have seen it grow and evolve to reflect changes within the culinary industry and respond to the ever-changing interests and passions of our esteemed members,” said Thomas Gugler, Worldchefs President. “Sustainability and humanitarian are two areas which have grown exponentially in recent years, as our chefs have championed these issues and become real drivers of change.”

The four-day event includes the Global Chefs Challenge, where the world’s best chefs meet to compete in the categories of Young Chefs, Global Chefs, and Pastry Chefs. Speakers seminars and a bustling expo with leaders from across the industry are in store, and of course – unmatched global networking.

‘Our goal is to provide members with an educational experience that connects them globally and brings them the best knowledge across the industry – but also to have fun.

For chefs new and seasoned, we can’t wait to welcome you in Kuala Lumpur!

Take a look at our program to see what will happen at this truly event you will never forget: https://www.worldchefs2018.org/program

About Worldchefs

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.

Worldchefs is a global authority on food, creating impact through these core focus areas:

education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;

networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;

competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;

humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe;

Contact at Worldchefs

Matthias BONNIN

Sales & Marketing Manager

WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD

[email protected]

office: + 33 (0) 1 80 06 58 30

www.worldchefs.org

www.worldchefs2018.org

www.howtofeedtheplanet.com

HQ: 15 Rue Tiquetonne, Paris, 75002

Blog Country National News

Sad day for the Culinary Industry, Worldchefs and ACF is deeply saddened to inform the death of L. Edwin Brown!

Post author By Anand
Post date May 28, 2018

The American Culinary Federation, Worldchefs and the
culinary community have lost of one of our finest leaders and ambassadors.

L.Edwin Brown, HAAC, HHOF, the ACF's first executive director
(1980-1994) passed away on May 25th, 2018, while at home in St Augustine,
Florida!

Brown's impact
on culinarians is profound. He was a driving force in in the effort to
transform chefs from “domestics” to professionals. While an educator
in Pennsylvania, Brown created a three-year, 6,000-hour apprenticeship program
that established a path for students into a culinary career. This program was
adopted by the Army, recognized by the Department of Labor in 1976 and remains
the genesis for modern culinary education.

ACF Board
President Stafford DeCambra, CEC, CCE, CCA, AAC, remembers Brown as a guiding
force for culinarians, himself included. “It wasn't only his passion for
food, for chefs, for cooking and travel that endeared him to all of us. It was
his kindness. He knew everyone's name. He knew the names of their children. And
in turn, everyone knew him. I never went to a competition or event where 'Uncle
Ed' didn't have friends everywhere. Any chef who has ever attended culinary
school owes him a debt.”

Brown was born
in Centre Hall, Pennsylvania, and attended Potter High School, Centre
Hall. He began his career in foodservice at age 17 at The Nittany Lion Inn on
the campus of Pennsylvania State University, State College, Pennsylvania. He
worked in all areas of the inn, receiving room and board and earning enough to
cover tuition. Brown received a bachelor's degree in hotel administration in
1958, and served as the inn's food and beverage manager 1958-1969. He received
a master's degree in education from Indiana University of Pennsylvania,
Indiana, Pennsylvania, in 1977.

Brown's many awards
and honors include ACFEI's Educator of the Year Award, 1977; Howard B. Meek
Award for Hospitality Educator of Year from the Council of Hotel, Restaurant
and Institutional Education, 1979; honorary membership in the Swiss Chefs
Association, 1982; honorary lifetime membership in the German Chefs
Association, 1989; an Antonin Carême award from the Chefs Association of the
Pacific Coast (now, ACF San Francisco Chapter), 1990; and induction into the
Order of the Golden Toque, 1991. In 2000, he was awarded an honorary doctor of
business administration degree from Johnson & Wales University, Norfolk,
Virginia. He received a Distinguished Alumni Award from Indiana University of
Pennsylvania in 2014.

In addition,
Brown traveled with ACF Culinary Team to the Internationale Kochkunst Ausstellung (IKA) in Germany on several
occasions as a support staff member. From 1992 to 1996, he served as
secretary-general of Worldchefs.

Please join us
in honoring and remembering L. Edwin Brown, HAAC, HHOF.

Blog Country National News

Worldchefs is in mourning. President Su passed away

Post author By Anand
Post date May 9, 2018

Worldchefs is very sad to hear of the passing of President Su on Friday!

President Su did many wonderful things for China, CCA and the general hospitality industry in China.

President Su had opened China's arms & doors to the Culinary World

of Worldchefs

President Su had a vision for China and planted many seeds to watch them mature over the pass number of years that has led to International teams coming to China, China sending chefs to the Culinary Olympics,

Chefs from China on WorldChefs committees, one of the most successful ever APF held in China and the growth of the young chefs of China.

In mourning the passing of President Su we should be actually celebrating the life of this man and his achievements and the legacies he has left behind,

May you rest in Peace President Su

Blog Country National News

On March 14, 2017, Thomas Gugler, president of the World Association of Chefs’ Societies, officially awarded a certificate of honour to recognise Hoi An as the Food Capital of Viet Nam.

Post author By Anand
Post date April 30, 2018

On March 14, 2017,
Thomas Gugler, president of the World Association of Chefs’ Societies,
officially awarded a certificate of honour to recognise Hoi An as the Food
Capital of Viet Nam.

Hoi An in Vietnam is often cited in international
magazines and travel pages as one of 10 best places to eat in the World. It is
also the World Heritage Site by UNESCO in 1999. It is about fabulous fresh
food is the order of the day – every day.

The ancient town of Hoi An, 100km south, down the
coast, is a very beguiling place to spend a few days, with its lazy river lined
with mustard-yellow merchants’ houses, and beaches a few kilometres away. It
owes its wonderfully well-preserved state to the silting-up of the Thu Bon
river in the 19th century, which put an end to its importance as a trading
post, but helped it escape modern development and US bombing. Yes, it’s
touristy, but the old town is surprisingly extensive and can absorb a lot of
visitors without losing its dreamy atmosphere. And while much of Vietnam, to
both north and south, gets a thorough soaking in summer, the central coast is
at its driest and sunniest in May, June and July.

Due to its new
officially award as recognised Food Capital of Viet Nam. Worldchefs has
decided to show you what are the top 6 food & beverage things to try in Hoi
An, Vietnam:

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EXPLORE

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The American Culinary Federation, Worldchefs and the culinary community have lost of one of our finest leaders and ambassadors.

Worldchefs is very sad to hear of the passing of President Su on Friday!

May you rest in Peace President Su

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

Awards & Recognition​

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED

The American Culinary Federation, Worldchefs and the
culinary community have lost of one of our finest leaders and ambassadors.

Awards & Recognition