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Category: Country
Food Development Manager: Alshaya Group
Role Details
Purpose
- The Master Baker enhances and develops existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.
- Combine innovation, creative ideas and exceptional kitchen capabilities in developing products with commercial understanding of what will be profitable to the business and the customer / end customer.
Context
The MB operates within a manufacturing environment where continuous improvement and close contact with brands is essential to ensure successful growth and development in both sides.
The MB has the responsibility to:
- Manage the development of products from idea generation to distribution in the market place;
- Evaluate opportunities within the market and based on product portfolio to develop new concepts;
- Oversee coordination of concept art and sample creation, securing approvals during the process and finalizing all products and packaging prior to launch.
- Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc.;
- Communicate with brands the different stages of product development and length of the process;
- To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
- Manage multiple projects within established timelines.
Key Outputs
Brands and People Management & Development
- Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest of both sides;
- Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines;
- Ensure that Production Managers are informed on new brand’s standards, requirements, policies, and products characteristics;
- Identify core training / competency requirements for production pre-launch;
- Cascade trainings regarding necessary skills to perform at the highest possible standards;
- Ensure trainings are executed and documented to guarantee a smooth product(s) launch.
Current Products Improvement
- Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development;
- Optimize production by analysing and identifying process conditions;
- Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
- Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
- Ensure technical improvement when necessary;
- Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
- Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
- Understand the control of costs and overhead expenditure in line with budgetary targets.
New Products Development
- Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business;
- Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies;
- Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors;
- Design, install and commission new production plant;
- Provide solution for environmental and food safety considerations, especially in production line design;
- Assess product feasibility at a manufacturing level;
- Provide guidance in the delivery of any new project;
- Write recipes and procedures for new products or reformulate current products;
- Liaise with QA to ensure compliance with policies and safety procedures;
- Ensure culinary execution is consistent with branding elements of each new product created;
- Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
- Ensure site holds the necessary equipment and structure for the development and production of goods;
- Ensure the required approvals and documentation are obtained;
- Develop and standardize operating procedures for kitchen operations across all brands;
- Ensure project is feasible and meets the deadlines;
- Oversee the launch of new products;
- Assist in the post-launch analysis phase.
Continuous Improvement
- Track effects of improvement projects and report on progress;
- Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures;
- Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development;
- Ensure awareness of the competition;
- Carry out ideation sessions to generate new concept products in line with brand.
Quality Management
- Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
- Monitor standards and specific brand requirement compliance;
- Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions.
- Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.
Health & Safety
- Ensures all hazards have been assessed with completion of risk assessments;
- Establish food processes for teams that are safe and that do not jeopardize quality of products;
- Ensure all Health and Safety / Food Hygiene guidelines are adhered to.
Communication
- Work Closely with the SBX Food team in taking briefs to launch.
- Attend weekly NPD meeting and contribute with any adjustments or additional information needed
- Review improvement project process weekly;
- Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
- Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
- Effect a detailed shift handover with designated deputy in the case of absence.
Finance
- Maintain clear records of each brands know-how by establishing the particular food offer and the best practice;
- Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site.
Key Relationships
Reporting to Senior Food Development Manager.
Internal
Communicate effectively and confidently with:
- Good In / Dispatch Team
- Maintenance Team
- Hygiene Team
- QC Team
- Site Management Team
- Brand Ambassadors in Head Office
External
Maintain effective professional communication with:
- Alshaya Brands
- Suppliers and third party manufacturers
- Agencies
- Service providers and equipment contractors
Decision-making Authority
Responsible for functional budget, including :
- Equipment
- Any other budgeted figures to agreed amount
- Can stop/change work activities which constitute a significant risk to safety of the person, environment, plant or product safety/quality, or if not complying with brand standards;
- Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality;
- Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget.
Decisions referred
- Issues that would alter company practices or policies
- Expenditure above agreed budget
Dimensions
Qualifications
Experience
Other Qualifications / Experience
Skills and Knowledge
Behaviour/ Competencies
To Apply
Interested applicants should send their notification of interest and CV to ian.parkes@alshaya.com.
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PARIS February 8, 2021
World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.
Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.
Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”
President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”
WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.
FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman wcwb@worldchefs.org
VISIT: https://www.worldchefswithoutborders.org
Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute
Major Duties:
1. To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery, and Confectionery Food Preparation programs
2. To develop, review, update and monitor the training curriculum and syllabus of training programs to meet with the latest needs of the industry
3. To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs
4. To undertake administration, training, and operational related duties, including supervision of staff and management of resources
5. To oversee the operation of the training kitchens, coordinate special training events/functions and culinary competitions which form part of the Integrated Learning Experience of the training programs
6. To establish and maintain close contacts with the industry partners, professional bodies, and institutes both local and overseas
7. To support marketing and promotional activities of the culinary programs
8. To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance, and commissioning of plants and equipment of the section.
Requirements
1. A recognized degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies
2. At least 5 years’ international experience in the relevant industry and/or teaching
3. Preferably with:
- qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
- knowledge and experience in trade test systems
4. Proven management and administrative experience at a senior level
5. Proficiency in written and spoken English
6. Proficiency in computer software applications
7. Ability to pass a trade test.
Notes:
| (1) | The post is in the rank of “Principal Instructor”. |
| (2) | The appointable candidate shall assume duty in September 2021. |
| (3) | Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification. |
| (4) | The appointee may be required to perform duties outside normal office hours in designated places as assigned. |
| (5) | 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. |
| (6) | Those who have responded to this post in the past three months need not re-apply. |
Application Procedure
A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.
Below please find the link for VTC-1 form. Kindly note that email application is not accepted.
https://www.vtc.edu.hk/uploads/files/Forms/Job%20Opportunities/VTC-1%20_Rev%201-2018_3.pdf
| Closing date for application: 28 February 2021 |
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.
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*from the Slovak Chefs Association
In Honour of Ondrej Antovszký
July 17, 1941 – January 19, 2021
An incredible, unexpected and cruel news hit the culinary world. On January 19, 2021, at the age of 80, the heart of Mr. Ondrej Antovszky, our friend, colleague, founding president, and honorary president of Slovak Chefs Association, stopped forever.
We were very painfully touched by the unexpected and sad news of his sudden death. We feel immensely sad that the harsh hand of death has forever torn him from our ranks.
It is really very difficult for us to find words to express our grief. A precious man has left, whom we all respected and who we all will miss very much. We highly appreciated his affection and kindness for years. His support strengthened our conviction that our efforts are important.
Mister Ondrej Antovszký dedicated his whole life to gastronomy. He loved his profession and carried it out with love and enthusiasm. Mr. Ondrej Antovszký is one signed under the admission of Slovak Chefs Association to the World Association of Chefs Societies – Worldchefs. During his professional life, he received many awards and honours. The most important of these were the Honorary Lifetime Member awarded by the World Association of Chefs Societies – Worldchefs in 2010 and the highest award of Slovak Chefs Association, Order of Saint Vavrinec, and Order of the President of SZKC, with which the Slovak Chefs Association praised his work in 2017. He was the holder of the prestigious award for his life’s work GURMAN AWARD GRAND PRIX of the Slovak Republic.
There are no words to express the sadness we feel. A rare man and an excellent expert left, from whom we still wanted to learn a lot. We will no longer be able to fulfill the common plans we had together. A cruel death interrupted everything. We will keep the memory of moments spent together forever. He left, but he will remain in our hearts and memories. We will consider him a part of us forever.
Farewell always hurts. Especially if we have to say the last goodbye to a man who has been with us for many years, not only as a colleague but also as a friend who has always been willing to help and advise.
With a feeling of sadness and deep respect,
REST IN PEACE
Vojto Artz and Zuzana Dúžeková
President of general Secretary of
Slovak Chefs Association Slovak Chefs Association
Win an All-Expense-Paid 7 Day Vacation to Sri Lanka: Pour & Plate Immunity Inspired by Tea!
Calling all Chefs and Mixologists from around the world! Put on your apron and get inspired by tea around the theme of “immunity”, to stand a chance at winning a vacation of a lifetime!
Here’s an unrivalled opportunity to showcase your culinary skill and flair, while revolutionising and pushing the boundaries of tea in gastronomy and mixology, with recipes that can help boost immunity, with a 5000-year-old, immunity-boosting herb at the heart of it – tea!
Brew our judges away and win an all-expense-paid 7-day vacation to a luxury resort in Sri Lanka, and an opportunity to attend the only Worldchefs certified tea school – The Dilmah School of Tea in Sri Lanka!
Here’s how to enter:
1. Make a food item that is sweet or savoury using Dilmah Tea as an ingredient.
2. Make a non-alcoholic beverage using Dilmah tea as an ingredient. This could be an iced tea, chai, hot & cold tea mocktail, smoothie, tea shake etc.
3. Upload your entry as a video or image with a rationale behind your creations on to Dilmah’s tea inspired awards website.
Submissions close on 18th March 2021. After which, our global panel of judges comprising the following experts will get shortlisting!
Dilhan C. Fernando
Tea Grower, CEO of Dilmah Tea, Director, Dilmah School of Tea, Sri Lanka
Dr. Tissa Amarakoon
Author of Tea & Your Health, former Deputy Director Research at the Tea Research Institute of Sri Lanka
Tomek Malek
World Champion Flair Bartender, Poland
Peter Kuruvita
Chef & Restaurateur, Australia
Shortlisted participants will be notified by 23rd March 2021 and will have the opportunity to present LIVE via Zoom to our judges.
Good luck!
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December 31, 2020
Worldchefs President Thomas Gugler and the Board of Directors would like to take this opportunity to share a special memorial letter and recognize the centenary of Honorary Life Member, the Late Dr. H.C. Chef Gilberto Smith Duquesne, who was instrumental for the expansion of Worldchefs into Cuba and throughout Latin America. Well known for his passion towards global culinary friendship, the culinary profession and his Cuban heritage, the Late Dr. H.C. Chef Gilberto Smith Duquesne took great pride in showcasing Cuban lobsters and promoting traditional Cuban Cuisine all over the world.
As a tribute to the life of Dr. H.C. Chef Gilberto Smith Duquesne and in recognition of his birth on December 31, 1920, a 100 year commemorative postcard was created and presented by the Minister of Mincin, Vice Mayor of Communications, the President of Cuba Post and the Federation of Culinary Associations of the Republic of Cuba.
Memories of My Father, Dr. H.C. Chef Gilberto Smith Duquesne, Lifetime President of the Federation of Culinary Associations of the Republic of Cuba
By his son, Dr. Vladimir Alexander Smith-Mesa
First of all, I would like to take the opportunity to thank Worldchefs President Thomas Gugler for his support and for taking the time to be a key player in this 100 year celebration of my late father’s birth centenary. As you well know, my father had quite a history himself. He was Meyer Lansky’s personal chef in the 1950s before Cuban President Fidel Castro came to power and the late Mafia boss left Cuba for good. My father was Cuba’s answer to a celebrity chef: tagged ‘The Lobster King’ for his expertise with crustacea.
It was in Paris in the late 60s and for seven years, he studied at L’Académie Culinaire de France, becoming the first – AfroLatino descendent – member of this prestigious culinary organisation. Since then, his very personal dream was to create a Federation of Culinary Associations in Cuba.
As you know, in 2017 Chef Cornelia Volino, Worldchefs Secretary General visited Havana. On the occasion, Chef Volino recognised Cuba’s role in Worldchefs as the first Latin American country to join Worldchefs, over 40 years ago through the efforts of my late father, when he helped the Federation of Culinary Associations of the Republic of Cuba (FACRC) join your organisation.
On two separate occasions at the Olympics – IKA – Olympiade der Köche, my father won a Gold Medal. First in 1980, when in representation of his country, he attended alone the IKA. The second medal was won in 1984, when he went to IKA, leading a team of Cuban Chefs.
Since then, on October 18, we celebrate the Day of Cuban Cuisine. The date is celebrated as homage to that team of Cuban Chefs, the “Day of Cuban Cuisine” was launched on world markets at “Culinary 98”, an International event of the Federation of Culinary Associations of the Republic of Cuba (FACRC).
To view a list of my father’s international distinctions, awards, and honorary memberships, please visit the official Facebook account of Federación de Asociaciones Culinarias de la República de Cuba
Havana, Cuba Circa 1998: (L to R) FACRC Honorary Lifetime President and Worldchefs Honorary Life Member, the Late Dr. H.C. Chef Gilberto Smith Duquesne; Worldchefs Secretary General and Past Continental Director–Americas, Chef Cornelia Volino; FACRC Past President, the Late Chef Santana; current FACRC President and Worldchefs Honorary Life Member, Chef Eddy Fernández Monte.
Worldchefs President Thomas Gugler, Board of Directors, and Members join the VKÖ (Austrian Chef Association), friends, and family to mourn the passing of our esteemed colleague, Chef Karl Ruppert.
- President A.D. KM. Karl Ruppert ᵻ December 24th, 2020
- President of the VKÖ from 1993-1998
- Winner of the Golden Cross of Merit & Needle of the VKÖ
- Honorary member of the Association of Austrian Chefs and the World Association of Chef Societies (Worldchefs)
- Winner of the “Youth Exhibition 1962 Budapest”
- Multiple international gold medalist as captain of the Austrian National Team
After a fulfilled life, former president Karl Ruppert has taken his seat at the table of the eternal feast. As a committed president and member of our professional association, he was an exemplary and valued representative of our profession and association, far beyond the borders of Austria. For his decades of meritorious association activity, he was awarded honorary membership of the Association of Austrian Chefs and the World Association of Chefs Societies.
His outstanding technical skills were undisputed among his professional colleagues. As head of the examination committee, he took master chef exams and countless young chefs the final apprenticeship exams for decades and guided them into and through professional life. He was given the highest recognition when he became captain of the Austrian national team and won several international victories.
His work as director of the culinary art exhibition in Vienna in 1992 confirms his reputation as an excellent specialist and chef. His presidency was marked by some progress within the Association of Austrian Chefs and he invested a lot of time in the youth and was primarily concerned with promoting Austrian cuisine. His death leaves a great void and affects us all. He will remain unforgettable to us through honorable memory.
Our condolences go to his family and friends.
In grateful memory:
The Board and the members of the Austrian Chef Association,
KM. Mike P. Pansi, President
(Arabic translation included / الترجمة للغة العربية متاحة )
Na’am Chef! Arabic Pre-Commis Chef Course Now Available!
It’s World Arabic Language Day and Worldchefs Academy is excited to announce the launch of its online Pre-Commis Chef Course and mobile app in Arabic! Adding to the line-up of free courses available for our global community, the Arabic Pre-commis Chef Course is now added to the English, Spanish and Portuguese Library!
“On behalf of the Worldchefs Board of Directors, I would like to congratulate all the Arabic Chefs Volunteers who helped to bring this educational opportunity to aspiring Chefs in Arabic-speaking communities all around the world. We are proud to provide the Pre-Commis Chef Course in Arabic, Portuguese, Spanish and English with many more languages to come!” stated, Worldchefs President Thomas Gugler.
With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking and culinary nutrition, the Pre-Commis Chef Course can be followed as a complete curriculum and individual lessons can be used to compliment other existing courses or provide theoretical components to culinary apprenticeship.
Participants can learn through the web-based platform or via the mobile app offering an offline study mode. By connecting to the Internet when it is available they can download the course via the mobile app and study at any time, with or without Internet. Then they simply go back online when ready to complete the final assessment. The Pre-Commis Chef Course also links to Worldchefs Certification opportunities and is intended to be the first step on the culinary career pathway.
Worldchefs Academy would like extend its sincere gratitude and recognition to our Arabic Advisors and Chef Volunteers for their time and contributions during the development of the Arabic Pre-Commis Chef Course over the past 2 years:
- Amro Fahed Al Yassin, Vice President, Emirates Culinary Guild (Dubai) and General Secretary, Syrian Culinary Guild
- Jihan Sahawaneh, Culinary Facilitator, Royal Academy Of Culinary Arts, Jordan, Worldchefs Education Network Member
- Majed Al Sabagh, President, Syrian Culinary Guild and Vice President, Emirates Culinary Guild
- Adel Gabr, Past President, Canadian Culinary Federation Windsor Branch
Currently Worldchefs Academy is also developing the Pre-Commis Chef Course in Italian and German to launch in 2021.
About Worldchefs Academy
Worldchefs Academy developed the Pre-Commis Chef online course and mobile app in conjunction with Nestlé Professional and the Pro Gastronomia Foundation to offer culinary education for aspiring chefs that may not have the means, mobility or flexibility to attend full-time culinary school. The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and is available at www.worldchefsacademy.com.
For more information on Worldchefs Academy, contact: info@worldchefsacademy.com.
Yes Chef! دورة Pre-Commis Chef العربي متاحة الآن!
إنه اليوم العالمي للغة العربية حيث يسر Academy Worldchefs أن تعلن عن إطلاق دورة الطهاة عبر الإنترنت وتطبيق الهاتف المحمول باللغة العربية ! إضافة إلى مجموعة الدورات المجانية المتاحة لمجتمعنا العالمي ، تمت إضافة دورةchef Pre-commis العربية الآن إلى مكتبة اللغة الإنجليزية والإسبانية والبرتغالية!
“بالنيابة عن مجلس إدارة منظمة Worldchefs ، أود أن أهنئ جميع المتطوعين من الطهاة العرب الذين ساعدوا في توفير هذه الفرصة التعليمية للطهاة الطموحين في المجتمعات الناطقة باللغة العربية في جميع أنحاء العالم. نحن فخورون بتقديم دورة Pre-Commis Chef باللغات العربية والبرتغالية والإسبانية والإنجليزية مع العديد من اللغات القادمة ! ” صرح بذلك ، رئيس Worldchefs توماس جوجلر.
من خلال المناهج الدراسية التي تغطي أساسيات احتراف الطهي ، وعمليات خدمة الطعام ، ونظرية الطهي ، ونظافة الأغذية والتعقيم الصحي ، والطهي الأساسي والتغذية الطهوية ، يمكن اتباع دورة Pre-Commis Chef كمنهج كامل ويمكن إستخدام الدروس الفردية لتكملة دورات أخرى موجودة أو توفير مكونات نظرية للتدريب المهني في الطهي.
يمكن للمشاركين التعلم من خلال النظام الأساسي المستند إلى صفحة الإنترنت أو عبر تطبيق الهاتف المحمول الذي يوفر الدراسة في وضع عدم الإتصال. من خلال الإتصال بالإنترنت عند توفرها ، يمكنهم تنزيل الدورة التدريبية عبر تطبيق الهاتف المحمول والدراسة في أي وقت ، سواء باستخدام الإنترنت أو بدونه. ثم يعودون ببساطة إلى الإنترنت عندما يكونون جاهزين لإكمال التقييم النهائي. ترتبط دورة Pre-Commis Chef أيضًا بفرص إعتماد Worldchefs وتهدف إلى أن تكون الخطوة الأولى في المسار الوظيفي للطهي.
تود أكاديمية Worldchefs أن تعرب عن خالص امتنانها وتقديرها لمستشارينا العرب ومتطوعينا من الطهاة العرب على وقتهم ومساهماتهم خلال تطوير دورة Pre-Commis Chef على مدار العامين الماضيين:
- عمرو فهد الياسين ، نائب رئيس جمعية الإمارات للطهي (دبي) والسكرتير العام للجمعية السورية للطهي
- جيهان سهاونة ، معلمة فنون الطهي ، الأكاديمية الملكية لفنون الطهي ، الأردن ، عضو شبكة التعليم في Worldchefs
- ماجد الصباغ ، رئيس الجمعية السورية للطهي ونائب رئيس جمعية الإمارات للطهي ( الشارقة, عجمان , أم القيوين )
- عادل جبر ، الرئيس السابق لإتحاد الطهي الكندي فرع وندسور
تقوم أكاديمية Worldchefs حاليًا أيضًا بتطوير دورة Pre-Commis Chef باللغة الإيطالية والألمانية لإطلاقها في عام 2021.
حول Worldchefs Academy
قامت Worldchefs Academy ، وهي قسم من الإتحاد العالمي لجمعيات الطهاة (Worldchefs) بتطوير دورة Pre-Commis Chef عبر الإنترنت وتطبيق الهاتف المحمول بالتعاون مع Nestlé Professional ومؤسسة Pro Gastronomia لتقديم تعليم الطهي للطهاة الطموحين الذين قد لا يملكون الوسائل والقدرة على التنقل أو المرونة لحضور مدرسة الطهي بدوام كامل. يمكن تنزيل تطبيق Worldchefs Academy للجوال على كل من App Store و Google Play ، وهو متاح على www.worldchefsacademy.com.
حول Worldchefs
تعتبر الرابطة العالمية لجمعيات الطهاة ، المعروفة بإسم Worldchefs ، شبكة عالمية ديناميكية تضم أكثر من 110 جمعية طهاة في جميع أنحاء العالم. صوت رائد في مجال الضيافة ، تحمل Worldchefs 92 عاماً من التاريخ منذ تأسيسها في جامعة السوربون من قبل الموقر أوغست إسكوفير . تمثل منظمة Worldchefs عضوية دولية حشدت من متخصصي الطهي ، وهي ملتزمة بالنهوض بالمهنة والإستفادة من تأثير سترة الشيف لتحسين الصناعة والإنسانية بشكل عام . www.worldchefs.org
لمزيد من المعلومات حول Worldchefs Academy ، إتصل بـ: info@worldchefsacademy.com.
