Article written by Milagros Montenegro, originally available at https://www.ellas.pa/
The Gastronomic Club of Panama (CGP) has selected its representatives for the semi-finals of the Americas Global Chef Challenge 2025, a competition held in Las Vegas, Nevada, that seeks to pit the best culinary talents against each other in an international event. The seven best teams will compete for the title and take center stage on the world stage alongside the pre-qualified teams from the IKA/Culinary Olympics 2024.
Panama will participate in the Global Vegan Chefs Challenge and Global Young Chefs Challenge categories (Vegan Chef and Young Chef).
The first Gastronomic Club Cup of Panama was held on February 17. Eighteen contestants from the Instituto Técnico Superior Especializado (ITSE), Universidad del Arte Ganexa, The Panama International Hotel School, and the Interamerican University of Panama (UIP), the host institution, participated.
The participating students were preselected by the Gastronomic Club of Panama after a registration process. The competition’s main judging panel consisted of chefs José Flores, club president; Lorenzo Di Gravio, Jennyfer Vernice, Greta Mayorga, Luis Moreno, Juan Neblett, and Kevin Fernández, who were tasked with evaluating the dishes and supervising the kitchen. Fanny Romero was the referee chef, in charge of controlling the timing; Kevin Alvarado was the consulting chef for the innovation table; and Luis Forero was the logistics support chef.
Final evaluation panel. From left to right: Chef José Flores (president of the Gastronomic Club of Panama), Chef Jennyfer Vernice, and Chef Lorenzo Di Gravio.
The competition format was “surprise basket.” Participants had to work with the ingredients at their disposal and manage a 90-minute timeframe to present a starter, main course, and dessert, which only had to include chocolate. The cooking theme was open. Chefs based their scoring on a scale of 1 to 100, considering texture, presentation, and flavor as the main criteria.
Kitchen of the Interamerican University of Panama (UIP).
After a fierce competition—where some dishes didn’t make it to the judging table in the required time—chef Sarah Mouallen, a member of the executive team of the Gastronomic Club of Panama, announced the winners:
Vegan Chef
– First place: Leidys González (UIP)
– Second place (assistant to the main winner): Omar Delgado (ITSE)
– Third place (alternate for second place): Eliza Calvo (ITSE)
Young Chef
– First place: Enrique Fajardo (UIP)
– Second place (assistant to the main winner): Celine Mugraby (UIP)
– Third place (alternate for second place): Aichell Vergara (Ganexa)
From left to right: Omar Delgado (ITSE), Executive Chef (UIP), Celine Mugraby (UIP), holding the cup: Enrique Fajardo (UIP), Chef Jennifer Vernice (Jury), Chef José Flores (president of the Gastronomic Club of Panama), Leydis González (UIP), Lorenzo Di Gravio (Jury), Eliza Calvo (ITSE) and Aichell Vergara (GANEXA).
Leydis González (UIP) took first place in the Vegan Chef class . For the appetizer, she prepared a fish fumet with lemongrass aromas; for the main course, she dazzled with a bed of French-style mashed potatoes garnished with glazed vegetables and medallions of seared beef with fine herbs and a three-peppercorn white sauce. To top it all off, she presented a tartlet with a mango and lime curd, accompanied by an Italian meringue and chocolate.
Leydis González is a senior at the UIP. She won first place in the Vegan Chef Challenge category.
Enrique Fajardo (UIP) took first place in the Young Chef section . His starter was a cucumber, pineapple, lemon, and salt sorbet, roasted tomato, and egg foam, with cheeses and truffle added. In the second challenge, he presented a brothy carrot couscous made with charred chilies and lemongrass broth, zucchini roasted in rosemary and hazelnut butter, alongside fresh cucumbers.
For dessert, she made a truffled hot chocolate mousse with coarse salt and a rosemary and thyme citrus sorbet, using the ice cream maker that was part of the innovation challenge table, a competition category she also won.
Enrique Fajardo is a third-year UIP student. He won the Young Chef Challenge category.
The event was attended by clinical psychologist Camila Martínez, wife of the president of the Gastronomic Club of Panama, who also participated in the evaluation process. The initiative to include a mental health professional specializing in psychological first aid was born from the desire to create a competitive environment, prepared to combat stress and mental breakdowns.
The top two finishers in each category will represent Panama in the prestigious Americas Global Chef Challenge Semi-Finals 2025 competition in Las Vegas, United States. They will undergo a five-month training period, where the young chefs will be mentored by a panel of judges to hone their skills and be one step closer to victory.
The America Global Chef Challenge Semi-Finals 2025 will take place from July 27 to 31, 2025. Learn more here.
On 30 March to 2 April 2025, the 2025 Hotelex Rising Star China International Young Chefs Competition took place in Shanghai. Read on to hear about the event from Jasper Jek, Chairperson of Worldchefs’ Global Development of Young Chefs Committee:
“Rising Star… The Future is Mine!” That was the slogan in mandarin during the Awards Ceremony of the 2025 Hotelex Rising Star China International Young Chefs Competition. A slogan I found well apt for the competition which took place at the NECC Shanghai.
The Worldchefs endorsed competition, organised by Hotelex Shanghai and Meat & Livestock Australia, brought together 168 Young Chefs from across China and 5 international teams over 4 exciting days of competition. I was privileged to be part of the Judging Panel made up of both local and international Worldchefs certified judges. Jake Kim from South Korea was Chief Judge for the competition and Andreas Muller (Chairman of the Worldchefs Education Committee) was the Worldchefs Observer for the competition.
I learnt from Clinton Zhu, Chairman of the competition, that the individual Young Chefs competitors came from all over China. From as far west – Kunming city, to Zhejiang province, East of the Country. These young chefs would first have to compete in their local district/school competitions before being able to enrol for the competition. He shared that it is our generation’s duty to provide opportunities for the young chefs, and in doing so he hopes to elevate Chinese culinary education to world-class standards, by emphasizing on foundational skills, technical mastery and creativity. Indeed, I witnessed the sharing of knowledge by the judges to the competitors on their dishes, with some great ones and others requiring improvement. The judges were encouraging in their critic and often explained the areas which could be done better and how to do so. I could see most of the young chef competitors listening diligently and having that enthusiasm to do better for their next competition.
The competition welcomed international teams from 5 countries – South Korea, Singapore, Malaysia, Thailand, China, with flights and accommodation arranged for. I would say the Organisers did a great job in supporting Young Chefs by providing an opportunity for young chefs to travel, learn about another culture and network with new friends; something extremely important in a young chef’s career development. Over the days, the young chefs of the various countries would mingle and learn from one another.
The competition concluded with the Penang team from Malaysia taking home the Winner’s trophy, with Zhejiang West Lake Vocation School from China and Zhejiang Tourism College from China winning Second and Second Runner-up, respectively.
If there’s something I could hope more of, it would be for more organisations and companies to step forward in supporting Young Chefs and have interest in their development. After all, the future of our industry relies on them. The future is theirs indeed!
To support your national association’s young chefs community, establish a Young Chefs Club today. Learn more about Worldchefs’ Young Chefs Clubs and how to create your own at https://worldchefs.org/youngchefs/.
On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! Read below to learn more about the launch from Jake Kim, Founder & Chairman of Young Chefs Club of Korea:
The website serves a crucial function in conveying YCK’s identity, showcasing past accomplishments, while outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization.
Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.
About YCK
Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors,” our mission goes beyond teaching culinary skills.
We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class kitchens that were once out of reach due to financial constraints.
Furthermore, our ultimate goal would be for these individuals to become the mentors of tomorrow; when today’s learning becomes tomorrow’s teaching, and one generation’s passion becomes the next generation’s inspiration.
김동석 (Jake Kim) Founder & Chairman of Young Chefs Club of Korea
The second Asian Pastry Young Chefs Challenge (APYC) 2024, held on September 25-26 at the Guangzhou Import and Export Commodity Fair, marked a historic milestone in China’s culinary scene as the country’s first national young pastry competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). Organized in collaboration with the China Cuisine Association, Guangdong Imported Food Association, Constellar Worldex, the Association of Staff and Workers Education and Vocational Training in Shenzhen, and the JIYI Cultural Planning Committee, the event brought together talented young pastry chefs from across Asia.
Endorsed by Worldchefs, APYC 2024 attracted competitors from eight Asian countries and regions, including China, Indonesia, South Korea, Singapore, India, Malaysia, Macau China, and Vietnam. The theme of this year’s competition, ‘Heritage and Innovation’, invited teams to fuse traditional pastry skills with modern techniques, displaying exceptional creativity. The challenge fostered cultural exchange and culinary collaboration, showcasing the diversity of Asian food cultures and contributing to the advancement of global pastry arts.
This year’s event was supported by Chef Willment Leong, Worldchefs Continental Director for Asia, and Chef KK Yau, Worldchefs Vice Continental Director for Asia. The competition upheld the highest standards of excellence, with four Worldchefs-certified Continental Pastry judges, led by International Pastry Judge Kenny Kong serving as Chairman of the Jury.
A showcase of excellent culinary skills
During the seven-hour challenge, the young chefs skills were tested. Singapore emerged as the champion team, earning the “Best Chocolate Praline,” “Best Chocolate Cake,” and “Best Plated Dessert” awards. Malaysia was named first runner-up for creativity, while South Korea placed third and was awarded “Best Artistic Showpiece.”
China’s team demonstrated exceptional teamwork, earning the Gold Medal along with awards for “Best Team Spirit” and “Best Chocolate Degustation.” Vietnam earned a Silver Medal, while Indonesia, Macau China, and India each received Bronze Medals. The overall level of skill, creativity, and dedication from all teams was truly remarkable.
Many devoted hotel management and pastry chefs generously supported the event, including Executive Pastry Chefs from Guangzhou, Chef Kenny Chen, Chef Owen Xiao, Chef Mak Keng Seng, Chef Andy Chen, Chef Eric Lai, Chef Jay Pan, Chef Sam Dong from Macau, Chef Gary Lim and Chef Desmond Lee from Singapore, Chef Eric Kim from South Korea, and Chef Cherry Le and David from Vietnam. Special thanks to Chef Jessie Pan from Macau and Kyna Tan from Malaysia, who volunteered as MCs and did a fantastic job.
Recognition of commendable results
This year’s APYC 2024 also received approval from China Post, commemorating this historic milestone with a First Day Cover stamp release on September 25-26, 2024. This gesture signifies the importance of the event for the pastry arts scene in China and more globally, across Asia. The success of APYC 2024 would not have been possible without the generous support of our sponsors:
JJ Global Fine Foods, China
Carpigiani China
SANNENG Group Holdings Inc.
Welbilt China
Opera Chocolate
Panoni, Italy
Luzerne Singapore
Their invaluable support was essential to the success of the event and allowed for a significant achievement and advancement for pastry arts in Asia.
APPLY FOR A WORLDCHEFS ENDORSEMENT
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
The 40th biennial Worldchefs Congress & Expo 2024 will arrive in Singapore from October 20 to 25
Singapore | 18 October 2024 – This October, thousands of chefs and industry experts from around the world will come together in Singapore for 6 days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marks the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.
6 days, 34 years in the making
In a collaborative effort, the World Association of Chefs’ Societies (Worldchefs), the Singapore Chefs’ Association, and FHA-HoReCa have joined forces to proudly bring back the Worldchefs Congress & Expo to Singapore after 34 years.
Thomas Gugler, President of Worldchefs, said “Worldchefs Congress is about to happen. It’s a time when inspiration, innovation, networking, and education become our main ingredients. The Congress committee has been more determined than ever to create a meaningful and comprehensive program and a way to bring the world together.”
Eric Neo, President of Singapore Chefs’ Association shared, “The last time this event was held in Singapore was in 1990, 34 years ago. We were the first country in Asia to host it. We look forward to making history again and look forward to welcoming the world of chefs to Singapore.”
Ian Roberts, Vice President of Informa Markets said, “with the dynamic partnership of FHA-HoReCa and the Worldchefs Congress, we’re not just setting a place at the table; we’re creating a feast of innovation and culinary mastery that will reverberate throughout the industry. This event highlights Informa Markets’ steadfast commitment to promoting and advancing the culinary industry, and facilitating it allows us to provide chefs and culinary professionals with an unparalleled platform to showcase their talents to a network of industry leaders.”
“Culinary Horizons will be at the Worldchefs Congress 2024 in Singapore this year. I’ve been traveling and visiting various countries, immersing myself in diverse cuisines and cultures, constantly learning and relearning with each experience. Along the way, I’ve met many chefs and food enthusiasts. My mantra is: join us at the Worldchefs Congress Singapore 2024, where you can experience the culinary horizon of a lifetime.”
A Program for the Future
The 40th Worldchefs Congress theme, Culinary Horizons – Designing Our Future, challenges participants to reimagine the future of the culinary industry, emphasizing sustainability, innovation, and the evolving role of chefs in the global food system.
Over the course of six days, the program is set to inspire and empower culinary professionals with thought-provoking sessions, hands-on demonstrations, and global networking opportunities:
Day 1: Opening and Culinary Insights The Congress will kick off with the Ice Breaker Reception on the evening of October 19, setting the stage for attendees to network in a casual setting before diving into the program. The next morning features a grand Parade of Nations, a hallmark of the Worldchefs Congress, followed by a session on Singapore’s renowned Hawker Cuisine led by KF Seetoh and Chef Shi Long. Later, Martin Blunos, from Iron Chef Thailand, will discuss the challenges and resilience required in the culinary profession in “From Kitchen to Global Stage.”
Day 2: Health, Sustainability, and Future Trends Sessions range from Jeremy Lim’s insights on gut health in “Cooking for a Healthy Gut” to a panel on kitchen technology titled “The Digital Revolution in the Kitchen.” The day also includes a special focus on plant-based eating with Frank Fol and Emile van der Staak, who will highlight the importance of botanical gastronomy in “Eat More Plants!” The day concludes with breakout sessions on future menus and how chefs can be part of the sustainability movement.
Day 3: General Assembly and Young Chefs Forum A core focus will be the Global Chefs Challenge Finals, a prestigious competition showcasing the talents of young chefs worldwide. The day will also feature presentations from key Worldchefs figures like Thomas Gugler. A significant highlight of the day is the presidential election, where either Andy Cuthbert or Manjit Gill will be elected for the leadership role. The Young Chef Forum—sponsored by Nestlé Professional—offers valuable mentorship for emerging culinary talent. Finally, the first half of the event will be followed by a grand Gala Dinner.
Day 4 & 5: Competitions and Forums The Congress reaches a high point with Global Chefs ChallengeFinals events across four categories. Culinary seminars on mental wellness, vegan cooking, and kitchen innovation will run alongside these competitions.
Day 6: Final Awards The Congress will culminate in the Global Chefs Challenge FinalsAwards, to celebrate the closing of the 40th Worldchefs Congress.
Young Chefs Forum: Cultivating the Next Generation of Industry Leaders
The Bill Gallagher Young Chefs Forum returns as one of the most exciting components of the Worldchefs Congress & Expo. The forum, sponsored by Nestlé Professional, aims to nurture the next generation of chefs through competitions, educational seminars, and networking events. Key elements include:
Global Young Chefs Challenge: One of four of the Final’s competition categories, where young culinary talents showcase their skills on a global stage.
Hands-on Demonstrations: World-class chefs will mentor young chefs through interactive sessions focusing on cutting-edge techniques, trends, and sustainable gastronomy practices.
Networking Opportunities: The forum offers ample time for young chefs to meet industry leaders, exchange ideas, and create valuable professional connections.
International speakers will share their expertise, including groundbreaking chefs and cross-industry leaders:
Emile van der Staak: Renowned for his pioneering plant-based cuisine at Restaurant De Nieuwe Winkel, Emile will present “Eat More Plants!” alongside Frank Fol, exploring how botanical gastronomy can help address global sustainability issues.
Emmanuel Stroobant: Chef-owner of two-Michelin-starred Saint Pierre, Stroobant will offer insights into his culinary philosophy and journey.
Eric Teo: A Singaporean celebrity chef, three-time WGS Executive Chef of the Year, and Culinary Olympics gold medalist, Eric Teo will share his vision on innovation in modern Asian cuisine.
KF Seetoh and Chef Shi Long: Celebrating Singapore’s rich hawker culture, these two culinary giants will present “Hawker Heritage”, exploring the preservation and evolution of street food traditions.
Jeremy Lim: CEO of AMILI, Lim will present on the link between gut health and the food we consume, in his session “Cooking for a Happy Gut.”
Martin Blunos: The famed Iron Chef Thailand will discuss the resilience and adaptability needed to achieve global culinary success in “From Kitchen to Global Stage.”
Other notable speakers include Janice Wong, Christophe Megel, Michele Cadamuro, and Ana Isabel Aragon Rubio, who will lead discussions on the digital revolution in kitchens, sustainability, consumer trends, and more.
Singapore’s first-ever Global Chefs Challenge Finals
FHA-HoReCa, Asia’s most comprehensive and premier hospitality event, is also set to host Singapore’s first-ever Global Chef Challenge Finals, scheduled to take place at the Singapore Expo from 22 to 25 October.
At the Electrolux Professional Arena, Global Chefs Challenge competitors from 70 nations will compete across four categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge.
The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first final. This competition features innovative chefs who will showcase vegan culinary skills.
FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Food service & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee and Tea. The majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
This article was originally published in Issue 26 of Worldchefs Magazine.
Meet Harry Paynter-Roberts, the talented Welsh chef who cooked his way to third place in the Young National Chef of the Year final. Harry works as a a junior sous chef at Carden Park and Spa near Chester. Originally from Conwy, he has competed with the Junior Culinary Team Wales in global competitions, was runner-up in the Junior Chef of Wales Final in 2017 and 2018 and was third in the UK Young National Chef of the Year final in 2020.
Now he’s set to compete at the Global Young Chefs Challenge at Worldchefs Congress & Expo 2022! We sat down with him to learn more about his success and his advice for other young chefs!
Harry Paynter-Roberts, Global Young Chefs ChallengeCompetitor
1. What is the most rewarding part of competing at culinary competitions as a Young Chef?
The most rewarding part of entering competitions as a young chef is all the new skills you learn while competing. Also, being able to develop new dishes and working with new ingredients as well as the sense of community felt throughout the whole process.
2. As part of the Welsh Culinary Team, you’ve presented your country at the Culinary World Cup and alongside Chef Danny Burke at the Global Chefs Challenge semi-final in Rimini, where you took home gold and qualified for the finals. How does competing in global competitions differ from regional or national competitions?
Winning the gold medal with Danny, who has mentored me through years and saw me go from strength to strength, was great. He has helped me through life problems, not just being a mentor in the kitchen, but also being a good friend. Competing at world or national level is really hard, however I don’t think it makes me any different from the chefs my age. The reason I do it is to improve my own skills and develop myself through gaining extra experience outside of work. Ultimately, I am a chef from north Wales who enjoys cooking, going to work every day and learning as much as I can from different people.
3. How do you get inspired for the dishes you’ll prepare in competition, and is this process different than the way you approach recipe development in the restaurant?
I try to get inspired by the brief, then I tend to work out what is in season and go from there. I will come up with my own ideas for a dish then I’ll go and speak to friends in the industry and mentors to get a second opinion. After that I will cook the dish and see if anything needs changing, developing or refining. At the restaurant we cook Chef’s food because he knows what is good from his many years experience, so therefore you learn his cooking style and techniques.
4. What is your favorite dish that you’ve prepared in competition, and why?
My favourite dish that I have used in a competition is my dessert for the Junior Chef of Wales 2018, which was quince poached in a spiced red wine syrup, quince cake, red wine reduction and crystallised walnut and vanilla milk ice cream which is then seasoned with Maldon sea salt and demerara sugar crumb. It is my favourite dish because it is really simple to cook, but the flavour and balance is prefect in my opinion. It’s not overcomplicated, it’s just a really tasty dish.
5. How have culinary competitions changed since COVID-19?
In my opinion, culinary competitions haven’t changed since COVID-19 as they still have the buzz and joy of being in the weeds from the start to the end. It is different in the sense that we can’t shake the hands of the other competitors and the results are found out 3 weeks later over livestream. However, I really enjoyed this as I was at work and surrounded by the whole team when we got the results. I was shocked, but in good way. It was a very hard competition and the talent was very high.
6. How did the pandemic change the way you approach your career?
The pandemic has taught me to enjoy time off from work and to put things in perspective. Also, it has made me appreciate my work much more and has given me time to think about what I want to achieve in my career.
7. What is the best career advice you’ve received?
The best career advice I received from a chef was when I first started and was learning the ways and he said: ”You are a nobody until the day that you want to be somebody and put the hard work, hours and love into it.” This is what I have been trying to do as well as always staying humble along the way.
8. What do you think will be the most important role for chefs in the coming years?
The most important role of a chef in the coming years is to keep cooking and trying to make guests happy as well as teaching and developing the next generation of chefs.
9. I’m a Young Chef just starting out. How can I set myself apart?
I try to set myself apart by being different and working for talented chefs, therefore learning the skills they have acquired over their careers.
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
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.”
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Worldchefs 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:
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.
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.
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.
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.
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.
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.
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 yourfree 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.
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.
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!
“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.
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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