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Mark Moriarty to discuss the Role of young chefs in today’s industry at Worldchefs Congress&Expo 2016


Mark Moriarty started cooking during his summer holidays aged 15 at the Chart House in Dingle, Co Kerry. In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter pop up restaurant with fellow chef Ciaran Sweeney. In February 2015 he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by 3 Michelin starred Clare Smyth of Restaurant Gordon Ramsay, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy.

He won by presenting his signature dish of 'Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea' to an esteemed jury including Massimo Bottura, Grant Achatz and Joan Rocha. Mark has cooked at events around the world in cities such as Boston, Milan, Paris, London and at Taste of Dublin and Electric Picnic in Ireland.

If you want to see him live please register for Worldchefs Congress&Expo right here

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14th International Istanbul Gastronomy festival starts on 2016 February 11-14

International Istanbul Gastronomy festival which is organized by Cooks and Chefs Federation of Turkey is going to start on 11 – 14 Feb 2016  in Tuyap Convention Center which is located in Beylikduzu. Organisation which is the biggest gastronomy festival and competition in Turkey, has been performed for 13 years. Orginasation which is going to happen with the collaboration with WACS, is hosting the gastronomy pioneers in our country at the international level.

Intense interest is expected to this festival as much as past years, due to the participation of many important associations and federations around the World. This festival allows to take big steps in the integration of the Turkish cuisine and World cuisine and it is going to introduce the flavours of the World to its followers. Following the past successful organisations, Istanbul Gastronomy Festival gets the title “Continental” which is awarded by WACS, allows young chefs of our country to compete at the international level. Master chefs from around the World who has the possibility of sightseeing around Istanbul and compete at the same time, is going to be hosted with colourful events. Festival also contributes to our country in terms of tourism, brings new chefs to the culture of Turkish and World gastronomy and it undertakes a bridge role in order to make known of Turkish cuisine around World. We are going to witness the fierce fighting of Turkish and World chefs who is going to compete over 70 categories in order to gain medals. Charles Carroll who is the president of WACS is going to be the president of jury of this competition. Special trainings given to Turkish chefs, they are going to be a jury member at the international level. In recent years, 52 Turkish chefs have qualified to be a jury member. COCFED has a massive contribution to the Turkish gastronomy with this major ongoing festival. COCFED trains intern chefs at World standarts with its new schools and certification programmes around Turkey.

Istanbul Gastronomy Festival which generates a huge presentation point in terms of national and international gastronomy brands located in Turkey, provides an opportunity to brands to introduce theirselves and increase their popularity in the festival area.Brands which participated to this festival in recent years, have gained acceleration at their presentation point. This year, organisation will be happening on a larger and wider area compared to last year and it brings the opportunity of a better presentation for brands.

For more informations, please contact with COOKS AND CHEFS FEDERATİON OF TURKEY by mail [email protected] or visit the official website for the admission requirements and online applications.

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Mark Moriarty wins the S.Pellegrino Young Chef 2015

Mark Moriarty, student at the DIT ( Dublin Institute of Technology) won the San Pellegrino Young Chef 2015 on the 26th of June 2015.

Take a look at this live video shot during the S.Pellegrino Young Chef 2015 Grand Final: 20 young chefs and 20 mentors from all over the world, competed in front of a grand jury of 7 top international chefs. 

Watch the competition, feel the atmosphere and witness the skills and all the talent present in Milan for the Grand Final of the most exciting opportunities for the top Young Chefs.

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Are you consuming your coffee correctly ?

Please answer our survey here.

Many of us wake up with one thing on our mind – COFFEE ! Or at least, some form of caffeinated beverage to get the day started. But what if we told you you’ve been drinking your coffee incorrectly this entire time ?!

Discover the revelation in this video : 

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Message from WACS President

The world is changing and so must we. Monday, 18 March 2013 The world is changing and so must we. It is amazing to see the speed at which our world is change day after day. We may want to resist these changes but they will happen with or without us. The question is: Are we ready to be part of this change and try to have influence on it for the better of our future? One thing I have learned is that we need to be open-minded and think outside of the box. If we don’t, we soon become a cranky old person who sees only the negative side of things when all the new things are happening. We must be open not only to different ideas and opinions and things happening around us but also in the small things that happen in our daily life. I try to apply this idea when I deal with the daily tasks of WACS. We are proud to have set up one of the most important programs in WACS history – the Recognition of Culinary Schools worldwide, as well as the International Certification for Individuals in our profession, which covers all levels. As chefs we know that this is something the chef profession really needs and that this step will serve both the chefs and the industry worldwide. Although we have encountered resistance and challenges on our right to certify chefs, these only reinforce our resolve to make this happen. Along with City and Guilds, one the biggest names in vocational education, with 2 million learners working towards one of their qualifications every year, is working along with us to accomplish this huge task. It has been a long journey but we are very proud that WACS can now offer any chef from nations around the world the opportunity to become certified by the World Association of Chefs Societies. Are you ready to be part of this change? Do you have constructive comments and opinions and want to have an influence for the future of WACS? I am ready and I hope to have your support to make the changes for the betterment of our profession and future. I am especially ready to listen to your opinions and comments. After all, this organization belongs to you, the members, so take the opportunity to take part! Don’t get left behind.

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