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Le Nouveau Chef the Official Worldchefs Clothing Partner

Le Nouveau Chef the Official Worldchefs Clothing Partner 

  • Le Nouveau Chef has joined as the official Worldchefs clothing partner.
  • Founded in the Netherlands in 1986, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear.
  • Le Nouveau Chef will be creating a personalized line of official Worldchefs wear with organic, Fairtrade and recycled materials.


Paris, 28th of September 2020 – It’s a beautiful thing when two premium organizations come together. Both with an interest in innovation, sustainability and above all, the highest quality. 

Le Nouveau Chef was founded in the Netherlands in 1986. Ever since, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear. This means over 35 years of expertise, innovation and experience in balancing practicality and style.

As the official Worldchefs clothing partner, Le Nouveau Chef will be creating a personalized line of Worldchefs wear with organic, Fairtrade and recycled materials. Their Chef jackets are made in Europe from high quality sustainable European fabric featuring innovative TENCEL fiber, with high moisture absorption, reduced bacterial growth and the very best skin-sensory experience.

Le Nouveau Chef will also be the official chefs wear outfitter of the Global Chefs Challenge Finals, providing competitors with the best performance all day long.

“We are extremely excited about this new partnership with Le Nouveau Chef,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are looking forward to providing our members with uniforms that are modern and fresh design, made with top quality fabrics and with highest environmental standards.”

For more information and to explore the Le Nouveau Chef product line, visit www.lenouveauchef.com.

-end-

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 hospitality, 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 four 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 globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, 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 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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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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    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!

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    Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020

    Worldchefs Culinary Ability Awards Committee Created at IKA/Culinary Olympics 2020

    • Worldchefs has partnered with the Culinary Ability Awards, an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry.
    • Joining in a collective vision to focus on ability in disability showcasing inclusion, a Worldchefs Culinary Ability Awards Committee has been established.
    • The Culinary Ability Awards will also venture to Worldchefs Congress & Expo 2020 in St. Petersburg, Russia to compete alongside the Global Chefs Challenge final. Individuals with a variety of disabilities will compete against each other to showcase their skills and talent on a global scale.
    Paris, 20th of February 2020 – Worldchefs has partnered with the Culinary Ability Awards, an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry, joining in their vision to celebrate difference and create opportunities in the industry in which people with disabilities can thrive.
    While hospitality is one of the world’s largest and fastest-growing industries, it is currently experiencing staff shortages, with employment in the industry being a significant challenge for businesses. Many disabled people are excluded from the labor market as they lack industry relevant qualifications. 
    To help address this and to advocate for integration beyond inclusion for people with disabilities, a Worldchefs Culinary Ability Awards Committee has been established. The Committee will be led by Chef Brendan O’Neill, with Awards founder Chef Chris Sandford serving as a Special Advisor. The aim is to provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.
    “For us as Worldchefs, it is the biggest honor to establish a Committee under the banner of the Culinary Ability Awards. This gives us the pleasure to include individuals with disabilities and chef talent from all around the world in our noble organization and family. Here at IKA/Culinary Olympics, it was a fantastic opportunity to witness the Culinary Ability Awards in action. The inspiring team showcased their knowledge and dedication for the culinary field. As of today, this Committee, under the leadership of Chris Sandford, will ensure that this part of our community is represented on the global stage. Congratulations to you all, and thank you sincerely for making this possible.” – Thomas A. Gugler, Worldchefs President 
    The Culinary Ability Awards will also venture to Worldchefs Congress & Expo 2020 in St. Petersburg, Russia to compete alongside the Global Chefs Challenge final. Individuals with a variety of disabilities will compete against each other to showcase their skills and talent to a global audience. Competitors will have 40 minutes to prepare, cook and plate two main course plates, judged on creativity, workmanship, composition, and presentation.
    “It is my distinct pleasure to have the acknowledgment of such a globally respected organisation on supporting our vision of integration and inclusion. An extended thanks to Richard Beck and the German Chef Federation VKD in their support to showcase our Culinary Ability Olympic team. We are thrilled to have such a wonderful opportunity to share the skills these talented individuals bring. To the president Thomas and all Worldchefs members, from the bottom of our hearts a very big thank you for establishing this Committee supporting individuals with disabilities in our industry. For all countries who wish to join in we welcome your interest in uniting our industry.” – Chris Sandford, Culinary Ability Awards Founder
    Worldchefs Congress & Expo 2020 will be a primary platform to showcase the Culinary Ability Awards Competition to chef delegates, industry professionals, and celebrated voices in gastronomy from across the five continents. To learn more about Congress 2020, visit at www.worldchefscongress.org
    -end-
    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 hospitality, 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 four 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 globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
    Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, 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.
    ABOUT WORLDCHEFS CONGRESS 2020
    The biennial event for industry leaders and culinary innovators, Worldchefs Congress & Expo unites thousands of chefs and celebrated voices in gastronomy for a dynamic four-day forum designed to transform an industry into an inspired community.
    Hear from leading experts, experience masterclasses with top chefs, learn about the latest trends in HoReCa innovation, watch the world’s best culinary teams compete in the final of the Global Chefs Challenge, and connect with industry professionals from around the globe at Worldchefs networking and dining events.
    Worldchefs Congress & Expo 2020 will be held in St. Petersburg, Russia, 29th July – 1st August. Network and expand your professional bonds with the most influential culinary body worldwide. Register now at www.worldchefscongress.org.
    ABOUT CULINARY ABILITY AWARDS
    The Culinary Ability Awards is an international non-profit organization that raises awareness in society for people with disabilities through professional skills development in the culinary industry. 
    Through training and competition, the Culinary Ability Awards empowers and promotes, in unity, the personal and professional possibilities with food. Through these efforts, individuals with disabilities build professional skills to work in professional kitchens in order to enable a career and independence. 
    Culinary Ability Awards celebrates its 15th birthday in 2020 and has, during this period, managed to reach a global audience spanning across 100 countries. The organization is privately funded by the founder, Chris Sandford, recipient of the Worldchefs Humanitarian Award, former international manager for the Irish culinary team, and an international gold medalist himself.
    To learn more and to get involved, visit www.culinaryabilityawards.com
    _____________________________________________________________________

    For any media inquiries, contact: 
    Clare Pettersson
    Communications Manager, Worldchefs
    marketing@worldchefs.org
    T. +33 1 80 06 58 30 
    *A pdf of this press release is available for download below.

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    Worldchefs News: Access 35k jobs, Worldchefs Village, Congress discount + More

    The first month of a new decade is behind us. What’s ahead? Limitless opportunities. We’re here to help make 2020 your best year yet. See how you can get involved below.
    FEATURED
    Worldchefs online community just got bigger and better. We invite you to join the new and improved Worldchefs platform, powered by Hosco, the world’s largest hospitality network. With a Worldchefs account, you can connect with +500,000 hospitality professionals, find +35,000 jobs, get in touch with +6,000 employers, and more! Stay inspired in one of the world’s fastest-growing industries. Create your profile within seconds at www.worldchefs.org/login
     
    13 days till IKA/Culinary Olympics! Visit Worldchefs Village in the heart of the competition area, Hall C2. Join us for Get Together parties with judges and competitors at our guest lounge every day to maximize your networking opportunities. Check out expert demos and tastings every 30 minutes. Experience all this and more at Worldchefs Village! Interested in exhibiting at the next Worldchefs Village? Learn how here.

     

    Get your Congress 2020 tickets at a discounted price in honor of IKA! Now through February, you can save up to €200. In a group of 10 or more? Book together and save. For groups of 10 or more, every 10th ticket comes FREE! “Attending the Congress will give you the information and contacts to power up your career,” says James Beard award-winning chef & father of American Cuisine, Jeremiah Tower. Network with Jeremiah and chefs from around the globe at Congress 2020, where chefs meet!
     
    NEWS FROM WORLDCHEFS
    You heard it here first! Worldchefs Magazine Issue 25 out now.
    read here >>
    Baku Hosts Republican Forum of Azerbaijani Culinary Experts
    read more >>
    Oswestry’s James Part of Welsh Culinary Olympics Team Given Government Farewell
    read more >>
    Friedr. Dick AJAX Chef’s Knife Wins “KitchenInnovation of the Year® 2020” Consumer Award
    read more >>
    Feed the Planet: 2019 Achievements
    read more >>
    Earn a Worldchefs Certified Tea Certification

    Learn the importance of Real Tea, and its versatility in Tea Gastronomy, Food Pairing and Tea Mixology.

    Dilmah’s online tea training program seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals and tea aficionados. Now you can complete this program anywhere in the world, when you sign up online. This course will provide a strong foundation-level knowledge in tea which will ultimately help you enhance guest experiences at your hotel, restaurant or café. What’s more is, you will also be able to access all learning material even after completion of the module.

    Choose from our Introduction to Tea Certificate Course to acquire a basic understanding of Tea since its inception to now, or our Fundamentals to Tea Course which provides knowledge on tea and how you could use tea to enhance guest experiences in the hospitality sector.  

    SIGN UP TODAY
    UPCOMING EVENTS
    Book now and save up to 200€. 
    Now through February only, we’re offering a special discount in honor of IKA/Culinary Olympics!
    COMPETITIONS
    EVENTS
    IKA/Culinary Olympics
    February 14 – 19, 2020
    Country: Germany
    Visit us at Worldchefs Village in the heart of the competition area, Hall C2!

    Mediterranean Chefs Competition
    From: February 21 – 23, 2020
    Country: Greece

    Emirates Salon Culinaire – Sharjah
    From: March 3, 2020 To March 5, 2020
    Country: United Arab Emirates

    FHA Culinary Challenge
    From: March 31, 2020 to April 3, 2020
    Country: Singapore

    FHA Culinary Challenge – Food & Beverage
    From: March 31, 2020 To April 3, 2020
    Country: Singapore
    Join us at Worldchefs Village! Exhibit with us and connect with 48,000 attendees and 1,500 chefs and judges.
    Learn more here.

    For more information and to see the full event calendar,
    click here

    Culinary Arts & Hot Kitchen Competition Seminar: Stuttgart
    From: February 13, 2020 To February 13, 2020
    Country: Germany

    Culinary Arts & Hot Kitchen Competition Seminar: Athens
    From: February 20, 2020 To February 20, 2020
    Country: Greece

    Vegan Competition Seminar: Palermo
    From: February 27, 2020 To February 28, 2020
    Country: Italy

    Pastry Art Competition Seminar: Dubai
    From: March 2, 2020 to March 3, 2020
    Country: United Arab Emirates

    Culinary Arts & Hot Kitchen Competition Seminar: Dubai
    From: March 2, 2020 To March 3, 2020
    Country: United Arab Emirates

    Culinary Arts & Hot Kitchen Competition Seminar: Denmark
    From: March 24, 2020 To March 24, 2020
    Country: Denmark

    For more information and to see the full event calendar,
    click here

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    Your tickets are waiting. Don't miss this discount for Congress 2020!

    Where chefs meet.

    Network and expand your professional bonds with the most influential culinary body worldwide. Join us for Worldchefs Congress & Expo 2020.

    Now through February only, we’re offering a special discount in honor of IKA/Culinary Olympics!

    Book now and save €200!

    See you in St. Petersburg.

    Help shape future trends through diverse expert workshops and educational programs, an international trade exhibition, and Worldchefs preeminent culinary competition, the Global Chefs Challenge.

    Worldchefs Congress & Expo 2020
    St. Petersburg, Russia
    29 July – 1 August, 2020

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    Share the gift of an unforgettable culinary experience by registering for Worldchefs Congress & Expo 2020!

    Remember, you can save €200 by booking before December 31st!


     
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    Where chefs meet.

    Network and expand your professional bonds with the most influential culinary body worldwide.

    See you in St. Petersburg!

     

    Worldchefs Congress & Expo 2020
    St. Petersburg, Russia
    29 July – 1 August, 2020

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