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Global Vegan Chefs Challenge to Launch in 2024

Global Vegan Chefs Challenge to Launch in 2024

Paris, 13 of July 2021  – The World Association of Chefs Societies (Worldchefs) announced today the Global Vegan Chefs Challenge will be launched during the 2024 Worldchefs Congress in Singapore.  

Worldchefs President Thomas Gugler stated, “The Global Vegan Chefs Challenge will be an exciting opportunity for Worldchefs members interested in expanding and showcasing their expertise and knowledge of Vegan Cuisine.”

As part of the Global Chefs Challenge Series, the Global Vegan Chefs Challenge will join the Global Chefs Challenge, Global Pastry Chefs Challenge and Global Young Chefs Challenge.

Global Chefs Challenge Finals 2018

The Global Vegan Chefs Challenge will include 8 countries with 1 team per Continent (7) and 1 team representing the host country, bidding to take home the title of Global Vegan Chef Champion. Each Continent will be required to select their finalist through a semi-final cook-off.

The teams will consist of a chef (any age) and an apprentice, culinary student or commis chef under 25 years of age as of January 1, 2024. They will be required to prepare and present a well-balanced 4 course Vegan Menu including amuse bouche, cold or warm appetizer, main course, and dessert.

Culinary Competition Committee Chairman Rick Stephen stated, “The Global Vegan Chefs Challenge will support Worldchefs mission as leaders in global culinary advancement and culinary competitions.”

For more information, contact:

Rick Stephen, Chairman

Worldchefs Culinary Competition Committee

Email:  office@worldchefs.org

– ENDS –

Featured photo credit: Restaurant Guru

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.

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


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    Worldchefs Certified Judging Levels Expanded to Support Skills Development

    Worldchefs Certified Judging Levels Expanded to Support Skills Development

    • The Worldchefs Culinary Committee has expanded Worldchefs Certified Judge levels to support the highest standards in culinary competitions and juries.
    • The new model provides additional opportunities for skills development in culinary competition judging.
    • Worldchefs Certified Judges will be issued updated Worldchefs’ certificates and digital badges matched to their new judging level. Individuals are encouraged to update their Worldchefs online profile for the most up-to-date information on the Worldchefs Certified Judge Directory.

    Paris, 6 of July 2021 – The Worldchefs Culinary Competition Committee (CCC) has expanded Worldchefs Certified Judge levels to support the highest standards in culinary competitions and juries. The new model has been developed as part of the CCC’s mission to advance standards of excellence built on professionalism, leadership, and collaboration.

    “The whole idea of the change was to modernize our approach to every changing aspect of the culinary world,” says Rick Stephen, Worldchefs Culinary Committee Chairman. “Keeping up with food and the world standards and the new challenges that face all food-related competitions with hygiene and food waste been paramount.”

    The new levels will provide additional opportunities for skills development in culinary competition judging. Worldchefs Certified Judges can progress through the judging levels over the course of their career and culinary competition experience to reflect their commitment and expertise in the field.

    The Culinary Committee has taken a dynamic approach to incorporate mentorship and peer learning into the new model. A Learner Judge-or Rookie Judge-level has been introduced to advance the future of juries, encouraging competitions around the globe to take a more active role in supporting the new guard of international competition standards.

    “We envisage the opportunity to feature more traditional cuisines from our members’ regions and countries, but also to have these cuisines on the international stage and be judged by experts in that style of cuisine,” says Stephen.

    Complete information on the application process and requirements to become a Worldchefs Certified Judge can be found here. A brief outline of the new judging levels is as follows:

    1. Rookie / Learner Judge: Qualifying candidates with the necessary endorsements can serve at a Rookie / Learner Judge level. Proof of participation as a Rookie / Learner Judge at Worldchefs Endorsed Competitions can be used as supporting documents in applications for all Worldchefs Certified Judge levels.
    2. Sponsored Judge: Qualified chefs recognized as experts from a reputable company or institution can serve at a Sponsored Judge level. Sponsored Judges are mentored by a Worldchefs Certified Judge prior to any event.
    3. Worldchefs Certified Regional Judge: The Worldchefs Certified Regional Judge level is designed for culinary competition jurors with a local scope, not just limited to regional, but also international regions where your language or cuisine may be featured. This is a stepping stone to the next level.
    4. Worldchefs Certified Continental Judge: The Worldchefs Certified Continental Judge level represents mid-level culinary professionals with some judging experience, including competitors with silver medal performance and/or a minimum of two years in a high-end restaurant environment. The Worldchefs Certified Continental Judge level has replaced the former B Judge level.
    5. Worldchefs Certified International Judge: The Worldchefs Certified International Judge level represents senior-level culinary professionals with advanced judging experience, including competitors with silver medal performance and/or a minimum of five years in a high-end restaurant environment. The Worldchefs Certified International Judge level has replaced the former A Judge level. The new rules also allow for Worldchefs Certified International Judges to serve as observer judges.
    6. Worldchefs Honorary / Life Judge: The Worldchefs Honorary / Life Judge level is awarded by the Worldchefs President for outstanding contributions to Worldchefs and competition programs. Recipients must be in good standing as a Worldchefs Certified Judge at any level.

    Additional requirements for specialized credentials still apply for applications to judging categories, which now include: Culinary Arts & Hot Kitchen, Pastry Arts, Carving, Community Catering, and Vegan/Plant-Based Cuisine.

    Current Worldchefs Certified Judges will be issued updated Worldchefs’ certificates and digital badges matched to their new judging level. Individuals are encouraged to update their Worldchefs online profile to ensure the most up-to-date information on the Worldchefs Certified Judge Directory.

    From the Worldchefs Certified Judges Directory competition organizers, competitors, and colleagues can contact Worldchefs Certified Judge via their custom profile on Worldchefs online community platform.

    To connect with Certified Judges, national associations, leading companies, and hospitality professionals around the globe, new users can create a free account within seconds at www.worldchefs.org/login.

    -Ends-

    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.

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

    For any media inquiries, contact: 

    Clare Pettersson

    Communications Manager, Worldchefs

    marketing@Worldchefs.org


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      Worldchefs News: March 2020

      Hi Chef,

      Will you join us as a VIP guest at INTERNORGA’s IDX_FS International Digital Food Services Expo 2021? We’re giving away a limited number of free VIP tickets! 

      Tune in on Tuesday at 12:30 CET to hear from Worldchefs President Thomas Gugler. Learn more about the event and how to get your free VIP tickets here!

      See you there,
      The Worldchefs team

      FEATURED

      A New Generation of Trade Shows — World on a Plate

      This week’s guest is Michael Buck, a former top management executive at Dell and founder of IDX_FS Events. Hear how technology is redefining events to offer a safe platform for exchanging, networking, and discovering new trends.
      listen now >>

      We’re Live with a Fresh Website — Feed the Planet

      We’ve just launched a new Feed the Planet website! Explore our sustainability projects and get involved in the mission to build a more resilient food future for all.

      check it out >>

      New Series Kicking Off with Hawker Cuisine — #skillofthemonth

      Join us for our first installment of #skillofthemonth with At-Sunrice Digichef Academy! Our first episode airs on March 25th with a classic Hawker recipe: Chilli Crab. Have cuisines or skills you want to see? Let us know!
      contact us >>
       

      NEWS + MORE

      FHA Match: Meat – New Virtual Event Dedicated to the Global Meat Industry
      register now >>

      Wales Pressing Ahead with Plans to Host World’s Top Chefs in October


      read more >>

      Immunity Inspired by Tea Challenge


      see competition details >>

      Electrolux Professional Acts for Food Support and Sustainable Cooking Together with the Electrolux Food Foundation
      read more >>

      Sustainability Around the World #9: Zero-Waste Restaurants
      watch now >>

      The ‘Godfather’ of Singapore’s Culinary Fraternity with Otto Weibel
      listen now >>

      WE WANT TO HEAR FROM YOU

      Share your story and get published on latest.worldchefs.org!

      Do you have an article idea, recipe, or video you want to share with us? Let’s hear it! Get in touch via this link.

      #THISISWORLDCHEFS

      To get featured in this space, tag Worldchefs on your social posts and use the hashtag #ThisIsWorldchefs.
       
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      Worldchefs News: November 2020

      “No matter who wins this election, it will take abolition to create our future. No matter who wins this election, it will be up to you to create networks of care that sprawl across normative divisions. No matter who wins this election, it will be your duty to fight, to win, and to love one another.” — Assata Shakur

      Whether you’re refreshing your feed for the latest news, rushing off to work, or caring for your family, the world is watching another unprecedented week in an unprecedented year.

      No matter where you are, the future is our cause. And there’s a lot of work to be done! Whether you’re looking for professional opportunities, new skills, or community, we’ve got you covered. 

      Stay safe,
      The Worldchefs team

      FEATURED

      The Future of Plant-Based Meal Solutions Is Sensational — Free Webinar

      Join us to better understand consumers and their motivations for choosing plant-based food, with key elements to drive success and how to get started.

      sign up >>

      Programme Manager: Pastry, Bakery and Confectionery —  International Culinary Institute

      Find this and over 35,000 other jobs on Worldchefs online community. Join for free at worldchefs.org/login.
      apply now >>

      New Module — Sustainability Education for Culinary Professionals

      The Sustainability Education for Culinary Professionals Webinar Series is back with a new lesson on Sustainable Nutrition!
      register now >>
       

      NEWS + MORE

      World’s Top Chefs Coming to Wales Next Year for Prestigious Event
      read more >>

      New Unified National Peak Body to Represent Australia’s Chefs


      read more >>

      F. Dick Knives: Special Discount for Worldchefs
      shop now >>

      Live Your Dream with Christian André Pettersen
      listen now >>

      Food Service Energy Efficiency
      watch now >>

      Become a Feed The Planet Champion
      read more >>

      SEEKING CONTRIBUTORS

      Worldchefs is seeking contributors for latest.worldchefs.org and our next magazine edition.

      Do you have a story, recipe, or article you want to share with us? Let’s hear it! Get in touch via this link.

      #THISISWORLDCHEFS

      To get featured in this space, upload an image of you at work or share your favorite recipe on social and tag Worldchefs with the hashtag #ThisIsWorldchefs.
       
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      World’s Top Chefs Coming to Wales Next Year for Prestigious Event

      World’s Top Chefs Coming to Wales Next Year for Prestigious Event

      from the Culinary Association of Wales

       

      Immediate: November 5, 2020 – Wales will welcome the world’s best chefs next year as the country hosts the prestigious Worldchefs Global Chefs Challenge Final 2020.

      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 accepted an invitation to bring the event to Newport from October 23-26, 2021.

      The only major Worldchefs competition in 2021, the event will bring together the world’s top chefs to compete in the finals of three categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge and the Global Young Chefs Challenge.

      The Global Chefs Challenge and Worldchefs Village will be combined at the Celtic Manor Resort where the organisers hope to provide a platform for Welsh food and drink business to showcase their products to chefs from around the globe.

      To add extra interest for Wales, Danny Burke, coach to the Junior Culinary Team Wales and ex-senior team captain, will be competing in the Global Chefs Challenge against 19 other finalists. Danny, who lives in Connah’s Quay and co-owns Olive Tree Catering in Runcorn, qualified for the final by winning the Northern Europe heat.

      The CAW and the Celtic Manor Resort has a successful track record of holding Worldchefs’ events. In 2017, the country hosted a successful Worldchefs European Congress and, last summer, welcomed a Worldchefs board meeting.

      CAW president Arwyn Watkins, OBE, managing director of Welshpool-based Cambrian Training Company, said: “Hosting a global event of this magnitude in Wales is a huge honour and undertaking, but the Culinary Association of Wales and its partners relish the challenge of welcoming the world’s best chefs next autumn. Preparations have already begun.

      “We are very aware of the scale and significance of securing this prestigious event, which will be the only major Worldchefs event in 2021 and should therefore attract worldwide interest in Wales.

      “The Global Chefs Challenge will provide a fantastic showcase of culinary skills and everything that Wales has to offer. Against the current backdrop of the Covid-19 pandemic, this announcement should be welcome news for the hospitality industry. Hopefully, the event will support the steps being taken to help Wales bounce back from the economic impact of this pandemic.”

      Ian Edwards, chief executive of ICC Wales and Celtic Manor Resort, said: “We are delighted to bring this prestigious international event to our venues in 2021. Following the recent announcement that ICC Wales will play host to next year’s Conservative Spring Conference, this is another welcome boost as we look forward to bouncing back from what has been a devastating year for the events industry.

      “Our culinary philosophy is a big part of what we do at ICC Wales and hosting this prestigious event would be a brilliant opportunity to showcase Wales’ wealth of produce as well as our growing food and drink industry to an international audience.”     

      Lesley Griffiths, Wales’ Minister for Environment, Energy and Rural Affairs, said: “Whilst we face the continued backdrop of the COVID-19 pandemic, it is, of course, very pleasing to see that the Celtic Manor Resort is due to hold the Worldchefs Global Chefs Challenge in 2021. I am pleased that organisations planning ahead for events next year are looking at Wales as a destination.”

      Worldchefs is a global network of 105 chefs’ associations representing more than 10 million professional chefs worldwide.

      Thomas Gugler, Worldchefs’ president, announced that Wales would be invited to host the Global Chefs Challenge after the country lost to Singapore by just four votes in online ballot in August to select the host country for the Worldchefs Congress and Expo 2024.


      For more information on the Global Chefs Challenge, visit www.globalchefschallenge.org.

      Picture caption:

      The Celtic Manor Resort, which is to welcome the world’s best chefs next October.

      *This release is available in Welsh below.

       


      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.

       

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

      For more information on the Global Chefs Challenge, visit www.globalchefschallenge.org.



      For more information about the Culinary Association of Wales, please contact Arwyn Watkins, OBE, Culinary Association of Wales president, on Tel: 07831 697494 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

       

      *In Welsh below.

       

      Chefs gorau’r byd yn dod i ddigwyddiad mawreddog yng Nghymru

      Cymdeithas Goginio Cymru

       

      Ar Unwaith: Tachwedd 5, 2020 – Bydd Cymru’n croesawu chefs gorau’r byd y flwyddyn nesaf wrth gynnal Her Fyd-eang Chefs Worldchefs.

       

      Mae Cymdeithas Goginio Cymru (CAW) a’i phartneriaid, Canolfan Gynadledda Ryngwladol Cymru (ICC Cymru), Gwesty Hamdden y Celtic Manor a Llywodraeth Cymru. wedi derbyn gwahoddiad i groesawu’r digwyddiad i Gasnewydd ar Hydref 23-26,2021.

       

      Hon fydd unig gystadleuaeth fawr Worldchefs yn 2021 a bydd yn dwyn ynghyd chefs gorau’r byd i gystadlu yn rowndiau terfynol tri chategori: Her Fyd-eang y Chefs, Her Fyd-eang y Pâtissiers a Her Fyd-eang y Chefs Ifanc.

       

      Daw Her Fyd-eang y Chefs a Phentref Worldchefs ynghyd yng Ngwesty Hamdden y Celtic Manor lle mae’r trefnwyr yn gobeithio cynnig llwyfan i fusnesau bwyd a diod o Gymru i arddangos eu cynnyrch i chefs o bedwar ban y byd.

       

      Bydd elfen Gymreig i’r gystadleuaeth gan fod Danny Burke, hyfforddwr Tîm Coginio Ieuenctid Cymru a chyn-gapten y tîm hŷn, yn cystadlu yn Her Fyd-eang y Chefs yn erbyn 19 o bobl eraill. Llwyddodd Danny, sy’n byw yng Nghei Connah ac yn gydberchennog ar Olive Tree Catering yn Runcorn, i gyrraedd y rownd derfynol trwy ennill rownd Gogledd Ewrop.

       

      Mae gan CAW a’r Celtic Manor brofiad o gynnal digwyddiadau llwyddiannus gan Worldchefs. Yn 2017, croesawyd cynhadledd lwyddiannus Worldchefs Ewrop i Gymru ac yn yr haf y llynedd cynhaliwyd cyfarfod bwrdd Worldchefs yma.

       

      Dywedodd Arwyn Watkins, OBE, llywydd y Gymdeithas a rheolwr gyfarwyddwr Cwmni Hyfforddiant Cambrian yn y Trallwng: “Mae croesawu digwyddiad byd-eang mawr fel hwn i Gymru yn anrhydedd ac yn dasg enfawr, ond mae Cymdeithas Goginio Cymru a’i phartneriaid yn edrych ymlaen at yr her o groesawu chefs gorau’r byd yr hydref nesaf. Mae’r paratoadau eisoes ar y gweill.

       

      “Rydym yn ymwybodol iawn o faint ac arwyddocâd y digwyddiad pwysig hwn, sef unig ddigwyddiad mawr Worldchefs yn 2021, sy’n siŵr o ennyn diddordeb gwledydd y byd yng Nghymru.

       

      “Bydd Her Fyd-eang y Chefs yn ffenest siop ardderchog i sgiliau coginio Cymru a phopeth sydd gennym i’w gynnig. Yn nyddiau pandemig COVID-19, rwy’n siŵr y bydd y diwydiant lletygarwch yn croesawu’r cyhoeddiad hwn. Y gobaith yw y bydd y digwyddiad yn help i Gymru ailgodi ar ôl dioddef effaith economaidd y pandemig.

       

      Dywedodd prif weithredwr ICC Cymru a Gwesty Hamdden y Celtic Manor, Ian Edwards: “Mae’n bleser gennym ddod â’r digwyddiad rhyngwladol mawreddog hwn i’n canolfannau yn 2021. Cyhoeddwyd yn ddiweddar mai yn ICC Cymru y cynhelir Cynhadledd Wanwyn y Ceidwadwyr y flwyddyn nesaf ac mae’r cyhoeddiad hwn yn hwb arall i’w groesawu wrth i ni edrych ymlaen at ailgodi ar ôl blwyddyn drychinebus i’r diwydiant digwyddiadau.

       

      “Mae ein hathroniaeth am goginio’n bwysig iawn i ni yn ICC Cymru a bydd croesawu’r achlysur mawreddeg hwn yn gyfle gwych i arddangos cyfoeth cynnyrch Cymru a’n diwydiant bwyd a diod, sydd ar gynnydd, i gynulleidfa ryngwladol.”     

       

      Dywedodd Lesley Griffiths, Gweinidog yr Amgylchedd, Ynni a Materion Gwledig: “Er bod effeithiau pandemig COVID-19 yn parhau, mae’n braf iawn gweld bod bwriad i gynnal Her Fyd-eang Chefs Worldchefs yn y Celtic Manor yn 2021. Rwy’n falch fod sefydliadau sy’n trefnu digwyddiadau y flwyddyn nesaf yn ystyried dod i Gymru.

       

      Rhwydwaith byd-eang o 105 o gymdeithasau chefs sy’n cynrychioli dros 10 miliwn o chefs proffesiynol ym mhedwar ban y byd yw Worldchefs.

       

      Cyhoeddodd Thomas Gugler, llywydd Worldchefs, y byddai Cymru’n cael ei gwahodd i gynnal Her Fyd-eang y Chefs ar ôl i’r wlad golli i Singapore o ddim ond pedair pleidlais mewn etholiad ar-lein ym mis Awst i ddewis ym mha wlad i gynnal Cyngres ac Expo Worldchefs yn 2024.

       

      Picture caption:

       

      Llywydd Cymdeithas Goginio Cymru, Arwyn Watkins, OBE.

       

      Gwesty Hamdden y Celtic Manor a ddewiswyd i groesawu chefs gorau’r byd fis Hydref nesaf.

       

      Diwedd

       

      Os hoffech wybod rhagor, cysylltwch ag Arwyn Watkins OBE, llywydd Cymdeithas Goginio Cymru, ar 07831 697494 neu Duncan Foulkes, swyddog cyhoeddusrwydd ar  01686 650818.

       

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      Worldchefs Certified Judges: Extension on Licenses

      ANNOUCEMENT: Extension on Licenses 

      ATTN: Worldchefs Certified Judges

      Due to the global pandemic cause by COVID-19 and the cancellation of Worldchefs Competitions Seminars, Worldchefs President Thomas Gugler and the Culinary Competition Committee have decided to grant all judges whose license is expiring before June 2020 a 6 month of extension.

      Online Judge profiles on Worldchefs Certified Judge Directory will be automatically renewed in the next 2 weeks.

      Interested in becoming a Worldchefs Certified Judge? Learn more here.

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      Recipe from the Helm of Michelin-starred Galvin Restaurants

      “It’s a combination of hard work and continuity that’s bought us this far.”

      Chris Galvin has had an inspiring journey from pot washer to helming Michelin-starred restaurants.

      Earliest food memory: 

       

      Driving through Lyon with my mum and dad in 1965, when I was eight. We’d stop at the many Les Routiers [road-side restaurants] along the way, and what struck me was that they were light-years ahead of our own awful motorway restaurants. I remember eating blanquette de veau, a white-wine veal stew; lots of creaminess, and it felt really grown-up and exotic.
      Fillet of John Dory with Orange Glazed Endive

      A beautiful dish for spring, when John Dory is at its best. You’ll need to start the dish in advance so that the curry oil has enough time to mature, so make sure you plan ahead.

      Ingredients:
      For the John Dory

      • 4 John Dory fillets, skin on, each weighing approximately 140g
      • 1/2 lemon, juiced
      • sea salt
      • white pepper

      For the curry oil

      • 50g of curry powder, medium
      • 300ml of groundnut oil, or very light olive oil

      For the dressing

      • 40g of sultanas
      • 20g of pine nuts, lightly toasted
      • 10g of baby capers, salted
      • 10 coriander leaves

      For the cauliflower purée

      • 1 cauliflower
      • 100g of unsalted butter
      • 100ml of milk
      • 50ml of single cream

      For the glazed endive

      • 2 heads Belgian endive
      • 20g of icing sugar
      • 40g of unsalted butter
      • 2 oranges
      • 1 lemon
      • 2 tbsp of red wine vinegar

      Method:

      1. Begin by making the curry oil, as this requires 2 days to mature. Place a large frying pan over a medium heat until hot, then add the curry powder directly to the pan. Cook the powder, stirring constantly to ensure it does not catch or burn, for 2 minutes until the spices are toasted.
      2. Add the oil and cook to 60°C. Remove from the heat, leave to cool then store in a suitable container for 2 days until required.
      3. In advance of making the dressing, place the sultanas in a bowl and pour over enough boiling water to cover. Leave the sultanas in the bowl overnight to soak.
      4. For the cauliflower purée, remove the outer leaves and slice the cauliflower into small florets, discarding any excess stalk. Melt the butter in a large pan over a medium heat, then add the cauliflower florets to the pan. Sweat the cauliflower for 3-4 minutes until tender, then add the milk to the pan, cover with a lid and increase the heat slightly.
      5. Cook until it is very tender, then drain the cauliflower and transfer to a blender, discarding the liquid from the pan. Blend the cooked cauliflower in the food processor, gradually adding the cream until fully combined. Season the purée to taste, then strain the mixture through a fine sieve into a bowl. Cover the bowl in cling film and set aside, keeping warm until required.
      6. Prepare the endives by removing any brown outer leaves, then slice the heads in half lengthwise, dusting the cut sides thoroughly with icing sugar. In a large pan, melt the butter over a medium heat and cook until foaming. Add the endives to the pan, sugar-side down, and cook until they begin to caramelise.
      7. Use a microplane to finely grate the lemon and 1 of the oranges and add the grated zest to the pan. Continue to cook the endive, turning every couple of minutes, until they are well coloured and caramelised all over.
      8. Meanwhile, juice the lemon and both of the oranges and add to the pan along with the vinegar. Reduce the heat and allow to cook very slowly until the endive is tender and the liquid has become a sticky caramel. Season and set to one side, keeping warm until required.
      9. To make the dressing, drain the soaked sultanas and place in a pan along with the pine nuts, baby capers and 40ml of the prepared curry oil. Heat very gently and stir to combine.
      10. Meanwhile, coat the John Dory fillets in the remaining curry oil and leave to marinade for 10 minutes. Place a large, non-stick pan over a high heat and allow it to get very hot. At this point, add the fish fillets to the pan skin-side down. Using the curry oil marinade as cooking oil, leave the fish to cook for 2-3 minutes and allow the skin of the fish to crisp up.
      11. Once the fish skin has become crispy, reduce the heat to medium and turn the fish over to cook for a further minute. Remove the fish from the pan, season, and sprinkle with a little lemon juice. Leave to drain on the kitchen paper.
      12. To serve, use a teaspoon to add a swipe of cauliflower purée around the top and bottom of each plate and place a piece of endive in the centre. Allow the endive to fan out slightly before topping with the John Dory. Add the coriander leaves to the warm dressing and drizzle over the fish. Serve immediately.
      See you in St. Petersburg.

      Chris will be speaking on how the next generation of chefs can best prepare for a bright future, presented by City & Guilds.

      Meet Chris and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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      News Press Releases Blog Company / Partner GCC - Young Chefs National Country GCC GCC - Pastry Chefs Congress

      Congress 2020: Update on Visa Guidelines

      Join us, where chefs meet.

      Update on Visa Guidelines

      Foreign citizens may be required to obtain a visa to enter the Russian Federation.

      The Russian Ministry of Foreign Affairs has officially confirmed special conditions of fast track visa issuing to Worldchefs Congress delegates. Upon request, we will provide you an invitation letter, which you will need to enclose to your visa application. To request your letter, register now and learn more here.

      You may be eligible for a FREE E-Visa.

      A FREE E-Visa to Saint Petersburg is available for 53 countries. Delegates from these countries can take advantage of the simplified visa procedure and obtain their visas free of charge if they intend to visit St. Petersburg or the Leningrad Region and stay in the country for eight days or less. All EU countries except the United Kingdom are included on the list. 

      For more information on visa requirements, click here.


       
      A message from a Young Chef.
       
      “I firstly attended Worldchefs Congress in 2010. It is an important occasion to network with chefs from more than 100 countries. Except for networking and learning from each other, there is also inspiration from renowned industry leaders, who can provide advice for your career. Let’s meet in St. Petersburg, Russia!”

      Vicky T.Y. Leung
      Young Chefs Ambassador Mentor, Young Chefs Development Team

       
      Meet Vicky and network with industry leaders at Worldchefs Congress & Expo 2020. Register below and follow updates on social!
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      A Recipe from "Miss Vareniki"

      “Miss Vareniki” has perfected the art of making dumplings.

      Executive Chef of the legendary Varenichnaya #1 restaurants in Moscow, Chef Alena Solodovichenko shares her unique recipes for this regional classic.
       

      Green Vareniki with Spinach and Feta Cheese

      Ingredients for dough:

      • premium wheat flour 570 g + for dusting
      • dill juice 320 g (600–700 g dill)
      • salt 1 tsp
      • sugar 1 tbsp
      • refined sunflower oil 2 tbsp
      • starch 60 g

      Ingredients for filling:

        • freshly chopped spinach 900 g (or fresh 600 g)
        • feta cheese 400 g
        • peeled garlic 1 clove
        • refined sunflower oil 80 ml
        • pinch of salt

        Preparation:

        1. Make the dough as in the first recipe, but use dill juice instead of water.
        2. For the filling, defrost frozen spinach, place in a colander, and squeeze dry (fresh spinach should be washed and sorted.)
        3. Coarsely grate the feta cheese, and mash the garlic and butter in a blender until smooth. Add the cheese and butter-garlic mix to the spinach, add salt, and mix thoroughly.
        4. Roll out the dough, cut into circles, lay out the filling on top, and mold into dumplings.
        5. Boil in slightly salted water for 4–5 minutes.
        See you in St. Petersburg.

        Who would you dream to have dinner with?
        “Sixteen-year-old Alena Solodovichenko.”

        Meet Alena and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

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        News Blog Company / Partner GCC - Young Chefs National Country GCC GCC - Pastry Chefs Congress Competition

        Chef Alena Solodovichenko Invites You to Worldchefs Congress & Expo 2020

        Meet Alena Solodovichenko.

        She began working in professional kitchens at 17. Now the Executive Chef of 20 famous Russian homestyle restaurants called Varenichnaya #1, she knows about the fate of women in the kitchen better than anyone.
         

        Alena Solodovichenko dreamed of becoming a cook since childhood. Under the guidance of her grandmother, she took her first culinary steps. At just 17, she began her career in professional kitchens, progressing through every step of career growth: from Pastry Chef to an Executive Chef.

        In 2019, Alena published her first recipe book entitled “Miss Varenichnaya”. It sold out in just two months after the book’s release. Her second book is currently being prepared for publication.

        See you in St. Petersburg.

        “In employees, I value most of all their drive and a desire to learn new things. Everyone, throughout their life, should always develop and discover something new.”

        Join Alena and many more expert speakers at Worldchefs Congress & Expo 2020. Register below and follow updates on social!

        Register now
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