Dick Knifes Germany – sponsors 2 valuable Knife Sets
Michel Mecca, Executive Chef at Kandawgyi Palace Hotel Yangon – Myanmar, gave us a call at end of July. His Chairman of Htoo Hotels Company heard well and good about the great success of the Myanmar Culinary Arts Challenge during Food & Hotel Myanmar in June 2014. Specially about the best arranged culinary competition by the Myanmar Chefs Association members. Inspired by the idea he asked his whole F&B and Hotel operation team of over 14 Hotels & Resorts to create an inter Hotel Chain Culinary Challenge , on Myanmar Traditional Cuisine to highlight, upgrade and maintain the quality of Myanmar Cuisine in all Hotels as well motivate his all chefs to create the Hotel Groups signature dishes. Than to further promote the Myanmar Traditional Cuisine signature dishes to promote the Hotel Group as well the richness of Myanmar Cuisine on a global culinary stage.
We quick came together at the Yangon s Kandawgyi Palace Hotel with Chef Michel and the whole organizing committee with Mrs. Shwe Mee, Ma Cherry, Ko Sein Win , Mr. Ho Kau Fai as F&B Group Director ( a former Shangri – La manager ) and many more.
Today morning, 11.9.2014 all was in an excellent – culinary world standard quality set up. From all 14 Aureum Resorts, Treasure Hotels and the special feature Hotels each sent 2 chefs , all in great looking corporate chefs uniforms, aprons with the theme of the day and excellent set up cooking stations for a three course Myanmar Traditional Myanmar menu. Pork Curry was the target and a soup and salad had to be created around also in Myanmar cuisine.
Excellent Cooking Stations – great for future Culinary Events
The cooking stations well to use for an international standard cooking competition, we heard we can use for further food competitions which is already great news for a generation of young chefs in Myanmar where competitions are just becoming very popular and valuable. This makes future big culinary events much more easy to plan in Myanmar.
Hygiene & Food Safety Standards were very high….
Mainly due to the all Hotels managements, Head Chefs and F&B the set up of each team was great from the beginning which resulted in very high hygiene standards and points. One could see clearly that all chefs worked very systematic and judging would focus mainly on the taste, texture and the combination of the three dishes taste.
At new Lake Side Spa and Japan Restaurant Location
1,5 hours each team of two chefs had for cooking, 30 minutes were given for mise en place, cutting and cleaning at the production kitchen. The Competition took part in the lasts outlet of Kandawgyi Palace Hotel, the new Lake side SPA which will have also a Japanese top dining Restaurant to open soon.
Remember 20 years ago 1995 Myanmar s Tourism birth
Ko Sein Win introduced the event and highlighted the at World Chefs judging criteria again to the young chefs and on the bell was the competition started. Kandawgyi Palace Chefs looked good as they used a Japan Cuisine technique to control the fat of the Myanmar pork well…. by cooking it with a hand of rice first… the result gave them right, also a great charred Eggplant Salad they did and presented well. A dish I had eaten the first time in my live in 1995 exactly at Kandawgyi Palace Hotel back than myself the Executive Chef there with Andreas Vogt and in all Asia well known and legendary Mr. Juergen D. Voss leading the Kandawgyi Palace Hotel than as the first international standard Hotel and Cuisine in Myanmar – the beginning of modern Tourism to Myanmar, just 20 years ago.
Than the time was up and very systematic and smooth all dishes were set up at the display table with their Hotel names, Chefs as well dishes name cards stand by,– again one must say absolutely professional arranged and easy to see that the great team around Ma Shwe Mee and Ma Cherry with, Mr Ho team & Chef Michel did a lot of thoughts to details.
The 5 Judges including 2 WACS approved and experienced culinary judges of MCA, a veteran and top specialist of Myanmar Cuisine U Ohn which is the owner of one of the best Myanmar Traditional Cuisine Restaurants in Myanmar and Ma Cherry and Groups Vice Chairman U Taw started the tour of 14 team, 42 dishes taste and texture but also product knowledge. Very hard to say as all chefs did a great job, one was better at the soup another team better at the salad and so many balanced out each other. Important to say no “MSG” Mono Sodium Glutamate was allowed to use as the organizing team stated to right Myanmar has best quality food products – no need for artificial taste enhancer.
While everyone was busy counting together it became clear that the vast majority of judges had voted one Hotel as top winner and three more as runner up,- where by exact calculations the third award stood vacant as two hotels reached second place with same results.
A great signature dish for all Myanmar,- Acacia Leave Soup based on smoked Catfish
1st Prize and winner went to ” Nay Pyi Taw – Aureum Palace Chefs “
The Winning Menu
– A great Acacia Leave Soup based on smoked Catfish – excellent full body flavor
– A very good Marrow Leaves Salad, smooth and very balanced seasoned
– A Red Pork Curry, very well cooked and at best taste
A 500 $ US bonus, two Gold Medals and the Award Trophy was welcomed by the Chefs
Chef – U Myo Tint & Chef – U Min Chit Chit
MCA Chefs Michel Mecca and Oliver E Soe Thet handed over two ” German Professional Dick Knife sets ( worth of 400 $ US each ) in the name of Myanmar Chefs Association,- thank you here to Dick Professional Knifes for the sponsorship and support to young chefs of Myanmar.
Chef – U Aung Naing Tun & U Salai Zaw Lwin ( Inle )
Culinary Debriefing by culinary specialist U Ohn…..
U Ohn the specialist in Myanmar Traditional Cuisine gave the important and at WACS – World Chefs required debriefing to all Chefs,- as well hints and tips for future competitions to the young chefs,- for sure all great winner. After the group picture with all chefs, judges and committee – all participating Chefs were invited to one of the fine dining restaurants at the Kandawgyi Palace Hotel – Yangon for lunch.
Needless to say that here once again the Htoo Company of Hotels has jet again in Myanmar Tourism & Hospitality Industry set new standards,- here guiding for quality improvement through encouragement, incentives as culinary competitions for all staff of the group, – with a state of the art organization and set up of the whole competition, – best done without any other equipment provider, – excellent job we must say and future vision ,- hopeful we will see some of the many other Myanmar owned and managed Hotel & restaurant groups taking a look into such staff motivating and educating open eyes events and boost more Myanmar Chefs through culinary competitions and seeing what the other can do and I can learn
Thank you in the name of all chefs in Myanmar – a true motivator to be a Chef in Myanmar,– to be a chef at a hotel of Htoo Group like Kandawgyi Palace Hotel, Aureum Palace Hotels & Resorts, or Myanmar Treasure Hotels.
A great idea by the chairman — a great success by the team and the Chefs, yours
Oliver E Soe Thet, Chief Judge at the Competition, President Myanmar Chefs Association
Global Board, World Chefs Without Borders , Yangon 11.9.2014
Cooks and Chefs Federation of Turkey was awarded Golden SKALite for contribute to the promotion of Turkey Tourism in the category organized by Skal İnternational İstanbul .
Congratulations to the new approved WORLDCHEFS judges who took part in a judging seminar in Russia that was held on the 23rd and 24th of November 2013.
The International Chefs Day is already far behind, but its never too late to tell a success story that happened on this important day. Moreover, inspired by WORLDCHEFS 2013 International Chefs Day motto and encouraged to make positive changes, Indian Federation of Culinary Associations organized several presentations, demonstrations, nutritional and culinary seminars within its divisions for this occasion. More about some great ventures IFCA accomplished read in the following, official IFCA’s report.
International Chefs Day 2013 – IFCA, India report
Indian Federation of Culinary Associations
(Proud Member of World Associations of Chefs Societies)
(Registered under registration of Societies Act 1975)
Event 01:
SICA- South India Culinary Association (IFCA,Southern Region)
International Chefs Day celebration was conducted at IHM on October 28th by SICA. Many of the prominent chefs and students from various Hotel Management Institutions participated in this function. A variety of programmes inclusive of inspirational speeches, panel discussions, demonstrations of latest technology in cooking methods and Quiz for students were conducted by the prominent chefs from various hotels in the city.
The programme commenced with lighting of the kuthuvilaku followed by a prayer song. The welcome speech was given by Mr. Raj Mohan, Principal from IHM Chennai. The key-note address was given by Chef Natarajan. K, Corporate Chef from The Gateway Hotel IT Express way Chennai who explained the theme of this year’s celebration which was “SHOW YOUR CULINARY ABILITY “.
He said that it meant the role of Indian Chefs in the international scene was gaining prominence.
Next in the agenda was Chef Himanshu Shekhar Sahoo, Culinary Trainer Dr.M.G.R Educational and research Institute University,Chennai-Department of Hotel Management & Catering Technology, who spoke on the topic ‘Motivating the young Chefs’.
The salient points mentioned by him were that Hardwork, Time-Management and the Importance of staying focused were essential to achieve success in life.
This was followed by SICA and IFCA presentation by Chef Sheetharam Prasaad, General Secretary-SICA & Director – Culinary from GRT Hotels & resorts.
Next Chef Rajesh. R, Director-Food Production from Apeejay Surrendra Park Hotels gave a demonstration of ‘Sous vide cuisine’.
A panel discussion on ‘Culinary Career Management’ took place. The main ideas were that a genuine commitment and efforts were required for the budding chefs. Panel discussion on Culinary Career Management by Panelist Chef Rajesh Gopalakrishan,General Manager,The Rain Tree Hotel,Chef Sheetharam Prasaad,Chef Himanchu Sahoo and Moderator Mr.Bennet.
This was followed by ‘Modern Perspective in Plate Presentation’ by Chef Gopi, Executive Sous Chef from Hyatt Regency Chennai & Chef Abhiram, Executive Sous Chef from GRT Grand Chennai.
Next, another panel Discussion on ‘Chefs’ Prominence in the next Decade’ provided valuable information and futuristic vision for the young chefs.
This was followed by the Quiz competition on Gourmet after which medals were given to winners and runners.
Vote of thanks was proposed by Chef Rajesh. R, Joint Secretary- SICA & Director-Food Production from Apeejay Surrendra Park Hotels.
Certificates were distributed to all the participants.
Event 02:
IFCA Bangalore Chapter
The Bangalore chapter at The Institute of Hotel Management, SJP Campus. Culinary trip that turned cooking into a learning experience and a fun event to watch. The event had a lot of culinary delights being whipped up by prominent chefs such as Chef Rishikesh from Taj Westend and Chef Kasi Viswanathan. M from Atria Hotel.
While the first half saw two chefs roll up different dishes in different styles, the second half included a special desert session, where the intricacies and presentation style of desserts were discussed.
Chef Arvind Prasad who believes that ‘food is eaten by the eyes’ said, “The desserts that I presented had a very classical and a bit of contemporary touch and all the ingredients need to be well balanced”.
The students felt that it was a blessing to be able work with executive Chefs.This event was orgnaised by Chef Vijaya Baskaran,Vice Presdient of IFCA.
Event 03 :
Hotel Atithi, Pondicherry
International Chefs day was celebrated by the Atithi Team with pomp & vigor. It included a number of activities such as
Cookery Demonstration
Gourmet Quiz
Cooking Competition
Seminar on Food Nutrition
Talks on “Becoming a Chef”
Gourmet Lunch for Residents of Help Age India, Tamaraikulam
Lunch for Children at Rainbow Foundation
Cooking demonstration was done for the members of Lady Atithi Club, an in-house club and on request two sweet dishes, as it was the festive season.
The topics in the Gourmet Quiz included Indian cuisine, International cuisine, Gourmet Glamour and Googly.
There were a total of 32 participants in the cooking competition and each one came up with unique, novel dishes and presentation.
During the closing Ceremony Sh. Amitava Roy, Head of Operations (India Sector) said he was surprised by the latent talent buried in the students and staff.
The winner of the event was the IT manager of the Hotel who made a Café Crème Caramel. This was the first time such an event was being organized in the Hotel and all felt that this should be a regular feature.
This Seminar on Food Nutrition focused on how a Balanced Diet with Nutrition can be maintained. This was conducted at Vidya Niketan Hr.Secondary School, Pondicherry, in which students of class V to XI participated.
An inspirational speech on ‘Becoming a Chef’ was given to the students of PSBB Millennium School in which students of class IV to class VI participated.
A Gourmet Lunch was provided to the residents of Help age India, Tamaraikulam. The senior citizens were greatly touched by the thoughtful gesture.
The Rainbow Foundation which houses differently abled & mentally challenged children was chosen by the Team to offer lunch for the residents. This noble gesture brought a lot of smiles in the faces of children.This event was organsied by Chef Padmanabhan,Corportate Executive Chef,Hotel Atithi,Pondicherry,India.
Event 04:
Aloft Hotel,Chennai,India
This year International Chefs Day 2013 was celebrated by Aloft hotel for five days which included cooking demonstrations, lectures, culinary trends, Quiz and culinary competitions
On the first day, a classroom session was conducted on culinary trends worldwide with the emphasis on presentation techniques and new innovative dishes.
Pastry chef was sent to IHM Chennai for a one day Bakery Demonstration regarding the Breads of the World.
On the 2nd day, a culinary Quiz contest was conducted. The topic were Indian Cusine, HACCP , Food Safety , Visual Round and a Rapid fire round.
On the 3rd day, 18 culinary talents participated in the culinary challenge which had as its them Asian Fusion with three categories such Plated Appetizer, Plated Main Course and Plated Dessert.
Mr. Milton HOD, food production from Asan Memorial College of Arts & Science who was Judge for the event. Winners and Runners were recognized for their outstanding performance.
On the 4th day, A classroom session was conducted regarding the IFCA chef’s certification programme, the eligibility, and the benefits.
On the 5 th day, a presentation on Nutrition and Healthy living was demonstrated to all the staff from different departments of the Hotel.This event was organsied by Chef A.Ashok Kumar ,Executive Chef /aloft Chennai.
Event 05:
Army Institute of Hotel Management & Catering Technology,Bangalore
Army Institute of Hotel Management & Catering Tehnology celebrates the International Chefs day on 17th October 2013 in association with Indian Federation of Culinary Associations.
As part of the celberation the following events where conducted.
Culinary Seminar by Chef Bharanidharan, Corporate Chef, Griffith Laboratories.
Carving Work Shop by Chef Karthik, Director Thai Carvings, Silver medalist in National level Competition.
Cookery Demonstration by Chef Vignesh, CDP, Taj Vivantha MG Road, Silver medalist in Chefs competition.
Cookery Demonstration By AIHM&CT IV year students
Haimanshu Shekar Pandey – Sea Base fish with fennel and béarnaise sauce.
Vivek Thapa – Pea nut & sesame Chicken.
Sanjay Chand – Nawabi Paneer Tikka.
Nerendra Sing Dhanu – Trio Chocolate Browine.
Yogendra Pal – Fig Salad with balsamic Dressing.
Surprise Basket Cookery Competition for the I year students of AIHM&CT.
Event 06:
Institute of Hotel Management-Hajipur
International Chefs Day was celebrated on October 20th – 2013.
Mr. S.N. Verna, who graced the occasion shared his view on the importance of chefs and their innovative thinking that can take the budding professionals to new heights Mr. Sitesh Srivastav, Principal, in his speech, expressed the importance of food cost, nutrition and presentation skills.
The Helping Hands the institute’s social club had organized an Intra College Chef Competition amongst the students from all the streams to celebrate the occasion.
Mr. S.N. Verna, former chef of ITDC and Hotel Maurya, Patna, Mr. Sitesh Srivastav, Principal, Mr. Sumit Chatterjee and Mr. Anish Banerjee, HOD’s of the institute, were the judges.
Prizes were distributed to the winners and runners.
Event 07:
Mary Matha College-Department of Hotel Management & Catering Technology,Periyakulam,India.
As part of the International Chefs Day Celebration, the department endeavoured to create awareness among children and in society on Healthy Eating Habits and Basic Knowledge of cooking through their culinary abilities.
Faculty members and students visited Government Middle School, Nallakaruppanpatty, Seventh Day Adventist school and orphangaes at Periyakullam in Theni District to teach the children about healthy eating.
Annai Theresa Orphanage, a trust in Periyakulam, was also visited. A demonstration on Food and Nutrition was conducted and nutritious meals was served to the inmates of the orphanage. This event was organsied by Chef.Raj Mohan M.S,Head & Culinary Educator,Hotel Management and Catering Science department, Mary Matha College, Periyakulam
Event 08:
Taj Madras Flight Kitchen,Chennai,India.
On the occasion of International Chefs Day, the Chefs at Taj Madras Flight Kitchen celebrated by creating awareness on healthy cooking, diabetes meal, innovative dishes of the Chefs and artefacts of fruits, vegetables, chocolate, bakery products which were very artistic and creative.
The event was inaugurated by Mr. P Radhakrishnan, General Manager, by lighting the lamp and a few words of encouragement to all Chefs to celebrate the profession, create awareness of the profession and to show off their skills on this special day – International Chef’s Day. General Manager along with Heads of Department tasted the innovative dishes prepared by Chef Balaji, Chef Amarnath, Chef Andiappan, Chef Ramakrishnan, Chef Tamil, Chef Palani, Chef Surya, Chef Senthil in order to judge the Best Gastronomic Chef to be awarded in the next Town Hall meeting.
A team of Chefs put up posters to educate the Associates by displaying valuable information on nutritional value and some healthy eating
– The difference between a Chef & Cook
– Tweak your diet
– Yoga to prevent/control of Diabetes
– A typical meal for a person with diabetes
– Balanced diet
– How do we get sugar
– The green way to go
– Don’t miss the beet
– Benefits of shallots
– To avoid unhealthy food
Chef Dinesh, Chef Balaji, Chef Ayyanar, Chef Karthik and Chef Amarnath showcased their creativity by the display of carvings and a team of Chefs prepared a health menu which was liked by all the Associates.
Executive Chef Kannan Natesan and his band of Chefs at TMFK for made this day memorable for them and educating involving all the Associates.
Event 09:
Asian Institute of Hotel Management & Catering Technology,Trichy,India.
A Revival of traditional and South Indian dishes was the theme for this year’s international chefs day celebration on 19th October. Chef Mohan Kumar. G, Senior Lecturer, SIHMCT, Thuvakudi gave a demonstration on various forgotten dishes of South India.
On 21st October, the staff and students of the institute shared lunch with the children of spastic society, Musiri which gave the students an insight into differently able children and made them aware of their commitment to society.
On 21st October, Chef V. Saravanan, Exec. Chef SRM Hotel, Trichy gave a demonstration on Chinese cuisine. On the same day a seminar on Traditional Foods was conducted by Mr. M. Ponnilango, Technical Director, Jenneys Academy, Trichy. He emphasized on the importance of documenting the histories and recopies of culture and cuisine of Tamilnadu. He guided the students regarding the expectation of the hoteliers from the students and how to prepare for such a situation in the industry.
Event 10:
Global Institute of Hotel Management,Hyderabad.
International chef’s day was celebrated from 19.10.2013 to 22.10.2013.
The celebration kick started with a cycle rally by chefs and students on the 19th to create awareness of chefs in society. The rally was flagged of by Mr. M.S. Nagarajee M.D Epicurur Hospitality.
A two day, workshop on ‘Show your Culinary Ability’ was organized in the college premises on 21st and 22nd. Chefs who are faculties at the Institute, demonstrated their culinary skills during this event.
Vegetable and Fruit carving competitions were conducted for the students. Essay writing – competition on ‘Junk –Food Good or Bad’, was also held. Preparation of some exotic dishes by chef Nikhil and Fruit and Vegetable Carving demonstration by chef Goverdhan were the highlights of the celebration.
Prominent chefs from various hotels enlightened the students with their experiences as a chef and shared informative messages for the budding chefs.
As part of the Closing Ceremony 2 seminars where conducted The first me was on “Becoming a chefs” by Chef Swamindahan, Exe – Chef Hotel Radisson Blu, which greatly inspired the students.
Another seminar on “Importance of Hygiene in Hotel Industry”, by chef Sajesh Nari, Exe – Chef, Hotel Taj Deccan highlighted the steps to be followed to maintain hygiene in Hotel Industry.This event was coordinated and organsied by CP Reddy,Principal,Global Institute of Hotel Management,Hyderabad.
Event 11:
AJK College of Arts and Science,Coimbatore,India.
School of Hotel Management and Catering Science, AJK college arts and science, Coimbatore, celebrated International Chefs Day by conducting various events.
The celebration started with a rally in Coimbatore city by the students of HM & CS to create awareness among public about the theme of International Chefs day, 2013. The rally was flagged off by chef H.N. Vijayan, Exec. Chef Vivanta By Taj Surya, Coimbatore.
A seminar on ‘Show Your Culinary Ability’ was conducted in the college.The students were exposed to various topics in culinary skills and the latest trends and advancements in culinary standard.
A cookery competition was held as part of the celebration where students displayed the culinary skills
From 5th to 7th December 2013 IFCA is organizing its ‘CII & IFCA’s International Chef Meet & Culinary Exhibition’ Integrated with CII Tourism Fest 2013 at the Parade Ground, Sector – 17, Chandigarh. This event is organized by Indian Federation of Culinary Associations and supported by Indian Culinary Forum.
For this occasion Confederation of Indian Industries (CII) & Indian Federation of Culinary Associations (IFCA) will be presenting the Tourism Fest and Chef Meet & Culinary Exhibition with the theme “Celebrating The Taste”. This will definitely test Chefs’ creativity and culinary skills. Likewise, the manifestation aims to provide an opportunity to the visitors to witness the preparation of masterpieces of culinary art.
The Culinary Exhibition will last for 3 days, while showcasing some of the finest culinary creations by individuals and teams from the leading hotels and restaurants of the country. With a greatest joy, members of IFCA are awaiting for the arrival of WORLDCHEFS President Gissur Gudmundsson who will be attending this magnificent event.
The event aims to:
– Assist in pre-selecting the culinary teams in India for global representation.
– Elevate the stature and status of the chefs, junior chefs and apprentices in India.
– Ignite creativity and interest in this culinary art.
– Launch a platform for learning among the chef fraternity around the world.
– Create opportunities for the chefs to excel in the culinary field.
ABOUT IFCA:
The Indian Federation of Culinary Associations is a nodal body of culinary professionals in India and is an independent, apolitical, non-religious and voluntary organization of culinary professionals. IFCA was formed with the idea of developing the culinary profession and to promote Indian cuisine on the Global platform. IFCA is a forum dedicated to connect culinary professionals across the geography of India with people and places with the knowledge they need, to succeed.
IFCA is a National member of the World Association of Chefs Societies (WORLDCHEFS), the apex body of culinary professionals the world over with 10 million members. It is considered to be the UN of the culinary profession with and is recognized by 96 Countries. IFCA consistently works towards raising the standards of culinary trade, developing the art of fine cooking, upholding interests of culinary professionals and promoting goodwill by setting high ethical standards.
During the visit to Kremlin Culinary Cup that was held beginning of October in Moscow, Russia, WACS team once again made an important step towards strengthening the global network of chefs associations. Only few days ago, WACS President Gissur Gudmundsson and WACS General Manager Ragnar Fridriksson signed an official agreement with Victor Belaev, the President of the Russian Chefs Association, on the cooperation to build up the Worldchefs Russian web site that will be launched next year. In the light of obtaining a strong and successful professional relationship with its members and those to come, Worldchefs are determine to keep on enhancing culinary standards, providing assistance, contents of global importance adjusted to several world languages and finally to continue building up a powerful network of food professionals worldwide.
30 April 2013 – The World Association of Chefs Societies has just announced the theme for International Chefs’ Day 2013: Show Your Culinary Ability.
For over 80 years, members of the World Association of Chefs have committed themselves to dedicating 20 October as a day where they will wear their chef uniforms and unanimously contribute to the community.
In 2009, the association introduced themes so that chefs worldwide can work towards a common goal globally. It started with ‘A Focus on Food Waste and Food Safety’, in response to the statistics that 40 million people have fallen to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. Following this was ‘Go Green with Chefs’ in 2010, which eventually led to the introduction of the ‘How to Feed the Planet’ declaration and programme introduced in 2012.
The 2013 ‘ Show Your Culinary Ability’ goes back to basics, and encourages chefs to show off their skills in whatever ways they can.
Says Gissur Gudmundsson, President of the World Association of Chefs Societies, “Chefs can make a big difference when they share their skills; as by doing so, you educate people around you. The ways they can contribute is countless: You can also go to a school and teach the kids about food hygiene. Washing your hands before handling food may be taken for granted, but from my travels around the world, it is obvious that humans need to be constantly reminded. Or for example, you can teach a group of cooks the proper way of butchering meat, so this will generally help them to prevent wastage.”
He adds, “If you are good at what you do, you can play your small part in feeding the planet in the future. Chefs can make an impact with people’s lives with their skills, and it goes beyond just pure pleasure on the plate.”
For updates on what chefs have done during the past International Chefs’ Days, please visit www.worldchefs.org and https://www.facebook.com/wacsworldchefs
About International Chefs’ Day
Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day. On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate. It is also a day, on which to assist the younger chefs, but most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.
For Media Enquiries, please contact:
Jenny Tan World Association of Chefs Societies (Asia Ofice) FoodCult Pte Ltd [email protected] +65 9836 7653
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