Worldchefs has announced a global partnership with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware, to support chefs worldwide in their demanding kitchens.
Worldchefs has partnered with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware.
The new partnership between Worldchefs and Ariane Fine Porcelain is set to enhance the culinary profession with high-quality, durable tableware, supporting chefs globally in their demanding environments.
Paris│3 July 2024 – The World Association of Chefs Societies (Worldchefs) is proud to announce a new partnership with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware. This collaboration underscores Ariane Fine Porcelain’s commitment to supporting the culinary arts and empowering chefs worldwide.
bringing excellence to the table
The partnership between Worldchefs and Ariane is grounded in a shared passion for supporting culinary excellence and fostering a thriving global culinary community. Together, they will provide educational content, engage with young chefs, and support culinary competitions and industry events like Worldchefs Congress, empowering the next generation of culinary leaders.
Worldchefs President, Thomas Gugler, expressed his enthusiasm for the partnership: “We are proud to partner with Ariane Fine Porcelain, a company that shares our commitment to excellence, sustainability, and the empowerment of chefs. This partnership enhances the tools available to our members and underscores our mission to foster a sustainable and thriving culinary community all around the world.”
Beyond Aesthetics: Functionality and Durability for Busy Kitchens
Established in 2014, Ariane Fine Porcelain has earned a reputation for its exquisite designs and dedication to quality. While aesthetics are important, the company understands the practical needs of chefs. Ariane’s porcelain tableware is meticulously crafted to withstand the demands of a busy kitchen environment.
Rigorous Firing Cycles: Plates are remarkably strong and chip-resistant, able to handle the heat of a bustling kitchen.
Optimal Serving Temperature: Food retains its ideal temperature, ensuring a flawless dining experience.
Effortless Food Presentation: The smooth, glazed surface allows for precise plating, showcasing culinary creations with ease.
Edge Chip Resistance: The core collections are renowned for their durability, making them a premium choice for even the most demanding chefs.
Green by design: A Commitment to Sustainability and Social Responsibility
Ariane Fine Porcelain goes beyond beautiful, functional tableware. They are committed to sustainable practices and social responsibility. Since opening their state-of-the-art factory in 2014, eco-conscious principles have been integral to their production process.
By choosing Ariane Fine Porcelain, chefs contribute to a company actively shaping a sustainable future for the culinary world.
Ariane Fine Porcelain is a leading manufacturer of high-quality porcelain tableware, renowned for its innovative design, technical expertise, and commitment to quality. Crafted by industry professionals for industry professionals, Ariane collections blend creativity, practicality, durability, and timeless elegance seamlessly. Suitable for all fine hospitality, catering, and food & beverage establishments, Ariane Fine Porcelain is dedicated to supporting the culinary arts and promoting sustainable practices.
Umberto Ceramics International Private Limited Sadoliya – Galteshwar Road, Off. N H 8, Galesara, Prantij, Gujarat 383205, India +91 70960 07100 [email protected]
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 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 curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin 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 media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected].
In a significant milestone, Scoolinary commemorates four years of innovation and excellence in culinary education.
In its fourth year of successful operation, Scoolinary is not just celebrating another anniversary, but also the continued growth and commitment to excellence that have characterized the company since its inception.
Madrid (June 2024).-In its fourth year of successful operation, Scoolinary is not just celebrating another anniversary, but also the continued growth and commitment to excellence that have characterized the company since its inception.
Since its launch in 2020, Scoolinary has set a new standard in online culinary training, providing students worldwide with access to high-quality cooking courses taught by world-class chefs. This anniversary not only reflects the company’s solidity but also its ability to adapt and grow in a competitive market.
Educational Impact and Ongoing Expansion
Leader in educational innovation: Scoolinary has revolutionized culinary training with cutting-edge technology and a hands-on approach that allows students to learn at their own pace.
Growth and expansion: With over 30,000 students enrolled from more than 100 countries, Scoolinary continues to expand its global impact.
Commitment to excellence: The company maintains a customer satisfaction rate of over 95%, a testament to its commitment to quality and exceptional service.
“Each anniversary is an opportunity to reflect on our journey and plan for the future. This year, as we celebrate ‘4 Years Cooking Your Success in the Kitchen,’ we are more committed than ever to our mission to educate and inspire the next generation of chefs,” says Jordi Ber, CEO of Scoolinary. “We are excited about what lies ahead and remain dedicated to providing the best culinary education available.”
“Scoolinary has been an invaluable resource for my professional development. Thanks to the advanced pastry courses, I was able to open my own bakery and win several local competitions” comments Laura Johnson, pastry chef from New York, USA.
“Scoolinary’s courses have allowed me to perfect my culinary techniques and offer a more sophisticated menu in my restaurant. The quality of the instructors is unmatched” affirms John Dewitt, executive chef in Los Angeles, USA.
Culinary Innovation: Diverse Courses and New Platform Features
With a robust catalog of over 200 online courses, Scoolinary continues to cater to a wide range of culinary interests and skills, from local cuisine specialties to advanced pastry techniques and modern culinary trends. This extensive variety underscores Scoolinary’s commitment to providing comprehensive culinary education accessible to a global audience, including the newest courses such as:
Pizzas American Style by Laura Meyer: Discover the unique characteristics of American-style pizza with a three-time World Pizza Champion.
Travel Cakes by Eunyoung Yun: Discover the versatility of travel cakes with Eunyoung Yun, Founder of Garuharu, the Korean pastry brand which has crossed borders, becoming popular worldwide.
American Burgers by Adam Biderman: Learn to create an authentic American burger experience. Discover the meat blends, cooking techniques, toppings and combinations for a variety of classic and contemporary American Burgers.
French Cooking Techniques by Bruno Stril: Learn the basics of French cuisine. Build your skills and techniques step by step and start cooking like a professional chef.
The platform has also launched new features on its website, a mobile app, and recipes and techniques search engines, facilitating access to supplementary educational materials such as tutorial videos, detailed recipes, and discussion forums where students can interact with instructors and other professionals in the field.
As Scoolinary moves forward, the company remains committed to expanding its educational offerings and staying at the forefront of culinary and educational trends to ensure that its programs are not only relevant but also leading in the industry.
Commitment to Excellence and Sustainability
As part of its commitment to high standards and sustainable practices, Scoolinary proudly holds a B Corp certification, joining a global community of organizations that balance profit and purpose with rigorous standards of social and environmental performance, accountability, and transparency. This certification is a testament to Scoolinary’s commitment to not only providing high-quality culinary education but also contributing positively to society and the environment.
Now at the lowest price of the year
In the spirit of their fourth anniversary and to celebrate their collaboration with culinary communities worldwide, they’re offering an exclusive 50% discount for Worldchefs associates. This special promotion underscores their dedication to fostering accessible culinary education and our appreciation for the culinary professionals globally.
Exclusive Offer: Unlock Unlimited Access at Half the Price
This exclusive offer grants you unlimited access to Scoolinary’s extensive range of courses, with new content added weekly. Benefit from the expertise of over 200 esteemed chefs and pastry chefs from around the globe as you expand your culinary knowledge and skills.
Scoolinary is made up of a team of five entrepreneurs who are passionate about fine cuisine, technology, and the possibilities of online education. It was founded in June 2020, amid the pandemic, with a highly professional approach and at affordable prices. The goal is to provide training not just in cooking, but also in areas like pastry, sommelier studies, mixology, barista skills, and even management or marketing tailored to the restaurant business. Today, it’s an international team that produces all its high-quality content in-house, partners with top renowned chefs and institutions, and emphasizes a hands-on learning approach to enhance the learning experience.
Scoolinary also prides itself on its inclusive and supportive community. The platform offers a space where culinary professionals from around the world can share their experiences, exchange ideas, and support one another.
At the heart of Scoolinary’s mission is the belief that cooking is more than a craft, it’s a way to touch lives and bridge cultures. Over the past four years, Scoolinary has not only taught culinary skills but also kindled a love for culinary arts that transcends kitchen boundaries.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 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 curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin 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 media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected] and Lorena Hidalgo at [email protected].
*The 50% off code will automatically apply at checkout. Membership prices vary depending on location (US, Europe, etc.).
Worldchefs has welcomed five new Education Partners representing culinary training excellence in Italy, Ireland, Switzerland, Canada, and the Philippines.
Worldchefs has announced the addition of five culinary education institutions representing excellence in culinary training across the globe as part of the celebrated Quality Culinary Education Program. ALMA School of Italian Culinary Arts, the Cork Education & Training Board of Ireland, Culinary Arts Academy Switzerland, George Brown College in Canada, and the IChef – Philippines have joined as Education Partners.
Accepted as a Worldchefs Recognized Schools, each Education Partner fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education.
Paris, 13 June 2024 – Worldchefs has announced the addition of five culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. ALMA School of Italian Culinary Arts, the Cork Education & Training Board of Ireland, Culinary Arts Academy Switzerland, George Brown College in Canada, and the IChef – Philippines have joined Worldchefs as Education Partners. The partnership unites their staff, students, and alumni with an international network of hospitality professionals charting the future of culinary education and training.
Accepted as Worldchefs Recognized Schools, each Education Partner fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.
ALMA: The School of Italian Culinary Arts
Established in 2004, ALMA School of Italian Culinary Arts is recognized as a leading school of hospitality training, thanks to a story made of will and passion, of people who every day believe in the project, and in a prestigious and avant-garde structure.
Nestled in the heart of the ‘Italian Food Valley’, in the historic Ducal Palace of Colorno, ALMA has cultivated a global reputation for delivering unparalleled education in the art of Italian cuisine. ALMA is dedicated to preserving and promoting the rich traditions of Italian gastronomy while embracing modern culinary techniques and global trends.
Cork Education and Training Board
Cork Education and Training Board (Cork ETB) was established under the Education and Training Boards Act of 2013. Cork ETB plans, provides, supports, and coordinates education, training, and youth services in Cork, which are recognized internationally as a model of excellence.
A driving force of education and training in Cork, Corb ETB provides high-quality services that are innovative, responsive, and inclusive, with a pathway for every learner.
Culinary Arts Academy Switzerland ranks 7th in the world for hospitality management, confirming its position as one of the world’s finest culinary schools.
Culinary Arts Academy Switzerland blends hands-on culinary arts education with practical business theory. The school offers cutting-edge facilities that promote sustainability and inspire innovation. Hosted on two different campuses, the school offers both a bachelor’s and a master’s degree, accredited by the University of Derby, with pathways in vegetarian arts, culinary arts, and pastry & chocolate arts. These three pathways can also be pursued as a one-year diploma.
Students are trained by professors who work in the industry, acquiring the essential skills required to succeed. Through real-world experience in its fully functioning restaurant, The Chefs’ House, students have the chance to interact with customers in real-life work situations.
Located at a new six-level campus in Davao City, Philippines, IChef is fitted with the most modern and state-of-the-art equipment and facilities for a globally competent training delivery. With a teaching staff of multi-awarded master chefs, learners benefit from hands-on training. Working in partnership with industry professionals, IChef prepares students to perform the management and operational tasks necessary for them to start a successful career or business in the hospitality arena.
discover your career path with worldchefs education partners
A new partnership between Worldchefs and Kentaur is set to enhance the culinary profession with high-quality, durable work wear, supporting chefs globally in their demanding environments.
Worldchefs has partnered with Kentaur to provide premium work wear for chefs, enhancing performance and comfort in demanding kitchen environments.
The official chefswear provider of Worldchefs, Kentaur will outfit competitors in the Global Chefs Challenge Finals.
Paris│31 May 2024 – The World Association of Chefs’ Societies (Worldchefs) has announced a new partnership with Kentaur, Danish specialists in innovative and functional work wear. This collaboration aims to enhance the work experience for culinary professionals worldwide by providing high-quality, durable, and stylish workwear designed specifically for demanding kitchen environments.
outfitting the world’s best chefs
Kentaur is already a top choice in work wear for the world’s best chefs, and a proud supporter of culinary competition teams including the Danish, German, Swiss, and Finland’s gold medal-winning culinary team.
As part of this partnership, Kentaur will be the official chefswear provider for the World Association of Chefs’ Societies, outfitting Worldchefs board members, committee members, and participants at key events such as the leading industry event Worldchefs Congress and renowned culinary competition Global Chefs Challenge.
Made for you, with you, at Work
At Kentaur, the creation of work wear is a collaborative process, designed to make the workday easier for hotel and restaurant industry professionals. The company works closely with chefs, including the National Culinary Team of Denmark, to ensure their products meet the specific needs of the industry. This hands-on approach guarantees that every detail of Kentaur workwear is both functional and comfortable.
Kentaur ensures their work wear is highly functional and meets industry needs by engaging directly with users and listening to their feedback. This collaborative approach guarantees that their products not only fit perfectly but also maintain their quality even after the extensive use and numerous washes that come along with life in the kitchen.
Made for people. At work.
Since 1990, Kentaur has focused on creating workwear that, in addition to looking good, is also comfortable and functional, down to the smallest detail – giving you workwear you actually enjoy wearing.
Kentaur’s workwear stands out for its meticulous attention to detail and its commitment to sustainability. The company emphasizes responsible production practices, ensuring that every piece of clothing is created with minimal environmental impact. Their WorkWear&Care strategy focuses on high durability, timeless styles, and socially responsible production methods, all while contributing to UN Sustainable Development Goals.
Key features of Kentaur workwear include:
High Durability & Long Lifetime: Products are designed to withstand rigorous use, ensuring a long lifespan.
Timeless Styles: Classic designs that remain relevant over time.
Responsible Production: Commitment to social and environmental responsibility in all production processes.
Circular Take-Back Solutions: Initiatives to give old garments a new life, reducing landfill impact.
By choosing Kentaur workwear, Worldchefs members are not only investing in high-quality apparel but also supporting a company that prioritizes sustainability and ethical practices.
Worldchefs President, Thomas Gugler, expressed his enthusiasm for the partnership: “We are thrilled to join forces with Kentaur, whose dedication to quality and sustainability aligns with Worldchefs’ values. This partnership will provide our members all around the globe with access to workwear that enhances their performance and comfort, helping them to excel in their culinary pursuits.”
About Kentaur
Kentaur, a Danish-based company, has been dedicated to crafting exceptional workwear since 1990. Their philosophy, “Kentaur workwear is made for people. At work,” reflects their commitment to creating garments that are not only functional and comfortable but also tailored to the unique needs of professionals. With a strong focus on ergonomics, design, and durability, Kentaur’s products support the daily work of chefs, waitstaff, and other hospitality professionals.
“Our designs and straightforward service reflect our Danish roots. We are on a journey towards making a positive impact on our industry by developing take-back solutions and encouraging our supply chain to innovate in textile development. Our high-quality products guarantee durability and longevity, even in the most challenging kitchen environments,” says Kentaur’s team.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 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 curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin 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 media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected].
Meet the Competitors: Global Chefs Challenge Finals 2024
We’re excited to announce the competitors of the Global Chefs Challenge Finals! Representing their respective countries and culinary teams, the world’s most promising chefs will experience three days of intense competition at the Finals, from 22 – 25 October, during the Worldchefs Congress & Expo 2024 in Singapore.
Who will take home the prized trophy and title of World’s Best Chef? See some of the talented competitors below and the full list of competitors here!
Chef Ale Mordasini, Global Chefs Challenge
Country: Switzerland
Position: Head Chef at Relais & Chateaux Hotel Krone Regensberg
What are you most looking forward to at the Worldchefs Congress & Expo 2024 and Global Chefs Challenge Finals?
To compete with the best chefs and show the world my skills and experience of more than 25 competitions in the previous years. Just feeling that rush of adrenaline makes me smile. I can’t wait to start!
What advice would you give to fellow chefs who want to compete in international competitions?
Have fun competing, and keep on pushing even if it’s not a win.
What is your favorite recipe to prepare?
I love to create unique dishes with all the best quality products from our region and prepare them with the highest precision utilizing my skills.
What is your favorite quote?
“You don’t have to be the best cook in the world, it’s enough to be a little bit better every day than the day before” – Ferran Adria
Chef Amber Heaton, Global Young Chefs Challenge
Country: Australia
Position: Demi Chef & Captain of the Australian National Youth Culinary Team
What are you most looking forward to at the Worldchefs Congress & Expo 2024 and Global Chefs Challenge Finals?
I’m most looking forward to meeting like-minded chefs, and forming lifetime connections with many of them. Competing in this competition will give me more experience within the competition arena, allowing me to broaden my knowledge.
What advice would you give to fellow chefs who want to compete in international competitions?
My advice to fellow chefs that want to compete in international competitions is to just believe in yourself. No goal is too big or too small. If you put your mind to something and work hard, anything is achievable.
What is your favorite recipe to prepare?
I love to prepare fresh pasta! Especially a dish that has lots of garlic and fresh seafood.
What’s your favorite quote?
My late Grandfather used to often say to me “Be a leader and not a follower.” This quote has always stuck with me, and I hold it very close to my heart.
Chef Miguel Ángel González, Global Pastry Chefs Challenge
Country: Chile
Position: Executive Chef at Brussels Chocolates
What are you most looking forward to at the Worldchefs Congress & Expo 2024 and Global Chefs Challenge Finals?
The experience of representing Chile in an important international tournament like this. I am looking forward to knowing the level of the professionals who represent other countries, and becoming the champion.
What advice would you give to fellow chefs who want to compete in international competitions?
Prepare seriously and professionally, practicing as much as you can, working correctly as a team, and reviewing every detail.
What is your favorite recipe to prepare?
Lemon Pie.
What is your favorite quote?
“Practice and perseverance overcome natural talent.”
ChefChris Bugher, Global Vegan Chefs Challenge
Country: USA
Position: Chef Instructor at A-B Tech and Executive Chef at Apex Culinary
What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?
I am most looking forward to connecting with fellow Chefs from around the world, sharing my knowledge, and learning from them.
What advice would you give to fellow chefs who want to compete in international competitions?
Start by competing on a National level. Study the country you are traveling to about food availability and what you can bring to the country. Stay clean, organized, and make it taste great!
What is your favorite recipe to prepare?
My favorite recipes to make are Brined Baby Carrots with Chimichurri, Vegan Queso, and Crunchy Pepitas.
What is your favorite quote?
“I think the most wonderful thing in the world is another Chef. I’m always excited about learning new things about food.” -Paul Prudhomme
Worldchefs Enhances Culinary Education in China at the 7th National CateringVocational Education Forum in Chongqing
Worldchefs proudly participated in the prestigious 7th National Catering Vocational Education Forum, held from April 23 to 25, 2024, in Chongqing, China. This event was part of the annual working meeting of the National Catering Vocational Education Teaching Steering Committee and the Catering Education Working Committee of theChina Culinary Association (CCA). The forum gathered over 200 experts, including more than 100 heads of vocational schools from across the country, industry leaders, and policymakers to discuss advancements and innovations in culinary education.
Worldchefs was represented Continental Director for Asia, Willment Leong, and Assistant Vice President, KK Yau, who shared insights into Worldchefs’ global educational programs and the impact of international certification standards on culinary training.
Mr Willmen Leong, The President of Worldchefs Asia Continental Director (middle)
During the forum, Worldchefs highlighted its educational pillars – Competition, Feed the Planet, Networking, and Education – which are designed to support the holistic development of culinary education globally. These pillars have been instrumental in helping educational institutions around the world achieve excellence and recognition. The event also served as a platform for Worldchefs to present its international culinary education certification project, which helps culinary institutions meet international standards and enhances their global brand presence. The certification criteria focus on quality, sustainability, and innovation, aligning with the needs of the modern culinary industry.
Mr. KK Yau, the Vice President of Worldchefs Asia Continental was giving presentation at 7th National Catering Vocational Education Forum
“The enthusiastic reception we received at the forum has been overwhelming,” said Willment Leong.”There is a clear demand for enhanced culinary education in China, and through Worldchefs’ certification and educational programs, we can support these institutions in achieving world-class standards.”
KK Yau added, “Our participation here marks a significant step towards integrating Worldchefs’ standards into Chinese culinary education. We are excited about the future and the potential for these schools to join our global network, which will open up numerous opportunities for their students and faculty.”
The forum concluded with a commitment from both Worldchefs and the CCA to foster ongoing collaboration, aimed at elevating the standards of culinary education in China and preparing students to meet the demands of the global hospitality industry.
Sandra worked in London for 20 years, specializing in client services for various marketing agencies. Afterward, Sandra volunteered as a cook in a lunch club for the elderly in Sheffield. This led her to buy a vintage food truck, operating from a train station, school events, and music festivals. She then worked as a chef in restaurants in the UK, with a flair for desserts, before returning to France to settle back her hometown of Paris.
Sandra’s passion for good food was inherited from her Spanish and Italian parents. She is fluent in French, Spanish and English. She is excited to communicate to all our members around the world in her new role as Administrative Assistant at Worldchefs.
In her spare time, Sandra practices yoga, goes to the cinema and gigs, and drinks French wine with her friends.
– Connect with 500,000+ Worldchefs members and hospitality professionals around the globe – Find 35,000+ jobs worldwide – Get in touch with 6,000+ employers globally – Tell your story and get discovered with a personal profile – Gain industry insights, career advice, and tips from industry experts
Global Chefs Challenge Finals, the biggest competition for Chefs, will be held during FHA-HoReCa from 22-25 October 2024.
In a collaborative effort, FHA-HoReCa joins forces with the Worldchefs and the Singapore Chefs’ Association to proudly bring back the Worldchefs Congress & Expo to Singapore after 34 years.
The official return of the Worldchefs Congress & Expo was announced at a press conference attended by key figures such as Ian Roberts, Vice President of Informa Markets (Asia); Otto Weibel, Worldchefs Honorary Member, Director of Ottscott, Honorary President of the Singapore Chefs’ Association; Rudolf Muller, Member of the Culinary Competition Committee and Leader of the Global Chefs Challenge Finals; and Eric Neo, President of the Singapore Chefs’ Association (SCA).
FHA-HoReCa 2024 serves as an exciting platform to showcase the robust collaborative partnership between the Worldchefs Congress & Expo and the Singapore Chefs Association, as well as a congregation of over 5,000 chefs from 110 countries.
Of particular significance is the highly anticipated comeback of the Global Chefs Challenge Finals, which will be held during the FHA-HoReCa 2024 event. It is worth noting that the last appearance of this competition in Singapore was in 1990, coinciding with the Asian debut of the Worldchefs Congress & Expo.
During the press conference, Worldchefs Congress & Expo announced the final competing countries and their corresponding teams of the Global Chefs Challenge Finals. Esteemed competitors include:
Tom Lamers, Head Chef of one-MICHELIN-starred Het Koetshuis, Netherlands
Shayan Viranga Don, Demi Chef of TakaHisa in Banyan Tree, Dubai
Kasdi Dahari, Executive Chef at Hilton
Andrew Ballard, Captain of the Australian Culinary Team for IKA 2024
Dinars Zvidrins, Latvian Chef of the Year in 2021
Dobre Andrei Flavian, Best Male Pastry Chef of 2023, Romania
Ivan Derizemlja, Estonian Chef of the Year in 2021
John Buenaventura, Executive Chef at Emirates Flight Catering
Ken Cacho, 3-time Chef of the Year awardee of the Philippine Culinary Cup
Tim Recher, Executive Chef of Frenchman’s Creek Beach & Country Club, FL, USA
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.”
President of the Singapore Chefs’ Association, Eric Neo, says, “The SCA has a strong history of partnering with FHA for decades, lending our expertise to the culinary competitions, including world-class competitions such as Battle of the Lion. As the official country member of Worldchefs from Singapore, we have also been sending competitors to the Global Chef Challenge and made Singapore proud! We are pleased to see two of SCA’s valued partners come together to bring this global competition to our world-class city and look forward to making an impact to the culinary world this October!”
Launch of Global Vegan Chefs Challenge in the Global Chefs Challenge Finals
The 2024 Global Chefs Challenge Finals will see the world’s top chefs meet to compete in four competition categories:
Global Vegan Chefs Challenge
Global Pastry Chefs Challenge
Global Young Chefs Challenge
Global Chefs Challenge
The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first finals. This competition features innovative chefs who will showcase vegan culinary skills. Their plates must exclude animal proteins while creatively and tastily combining key vegan ingredients.
Worldchefs President Thomas Gugler states, “The Global Vegan Chefs Challenge embodies Worldchefs’ commitment to innovation and sustainability, aligning with our mission to equip culinary professionals for the future. As we anticipate the 2024 Worldchefs Congress in Singapore, celebrating 34 years of collaboration and our 96-year legacy, we’re excited to introduce this new category, showcasing our dedication to advancing culinary standards and embracing emerging trends.”
The Global Pastry Chefs Challenge features the crème de la crème in the pastry competition. Competitors strive to meet the standards of the world’s most modern patisseries, enticing the five senses through their knowledge, extraordinary technique, and versatility.
The Global Young Chefs Challenge features emerging talents who are 25 years of age or younger. The top Young Chef winner will be awarded the Hans Bueschkens Trophy, named after Chef Hans J. Bueschkens, the former president of Worldchefs, who championed the development of programs aimed at promoting and nurturing young individuals for careers in the culinary industry.
In the Global Chefs Challenge, participants demonstrate their culinary skills in high-pressure situations, showcasing their ability to adapt under pressure. Their creations must not only be appetizing and flavorful but also exhibit exemplary plating for efficient service.
Worldchefs Congress, a Hallmark Tradition for culinary Innovators
Making its return to Singapore soil since its first exposition in Singapore in 1990, the Worldchefs Congress is set to take place in Marina Bay Sands Convention Centre across three days from 20-22 October 2024. This event is also supported by the Singapore Chefs’ Association, a chef association member of Worldchefs.
Worldchefs Congress & Expo is a biennial event and delivers a unique program for industry leaders to network, bond, and improve their knowledge. 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.
Register Now
Get your tickets to the Worldchefs Congress & Expo now online at https://www.worldchefscongress.org/register. Groups get to enjoy a promotion of 10% when they purchase 10 tickets or more.
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.
A new partnership between Worldchefs and Scoolinary is empowering culinary careers through online courses and scholarship opportunities, enhancing accessibility to quality culinary education across the globe.
Worldchefs has partnered with Scoolinary, enhancing accessibility to culinary education through 50+ new online courses on Worldchefs’ Approved Courses platform and a scholarship program.
The collaboration aims to make quality culinary education more accessible globally, addressing training constraints in the hospitality industry.
Worldchefs’ latest Education Partner, Scoolinary offers over 300 online courses, empowering professionals with hands-on learning and industry-relevant skills.
Paris│16 April 2024 – The World Association of Chefs’ Societies (Worldchefs) has announced a new partnership with Scoolinary, a leading online culinary education platform. This collaboration marks a significant stride towards making quality culinary education more accessible worldwide.
Partnership Highlights
Scoolinary, Worldchefs’ new Education Partner, will introduce over 50 new online courses to the Worldchefs’ Approved Courses platform, the industry directory of the best online courses and vocational training programs to start or accelerate a career in hospitality.
Scoolinary will also unveil a scholarship program exclusively available to Worldchefs’ global network of Education Partners, further fostering culinary talent and expertise.
Making Quality Culinary Education Accessible
In a landscape where culinary training faces constraints, Worldchefs is committed to democratizing culinary education. Scoolinary offers a key solution to bridge the training gap in the hospitality sector, offering a diverse array of online courses that transform culinary learning. By partnering with Scoolinary, Worldchefs reinforces its dedication to elevating standards and empowering careers in the global hospitality industry.
As part of the partnership, Scoolinary has extended a special offer to the Worldchefs community. For a limited time, Worldchefs’ international network can benefit from a 50% discount* on Scoolinary’s annual membership.
Exclusive Offer: Unlock Unlimited Access at Half the Price
This exclusive offer grants you unlimited access to Scoolinary’s extensive range of courses, with new content added weekly. Benefit from the expertise of over 200 esteemed chefs and pastry chefs from around the globe as you expand your culinary knowledge and skills.
The partnership between Worldchefs and Scoolinary underscores the importance of continuous learning in the hospitality industry. By leveraging technology and innovative teaching methods, both organizations aim to address the industry’s challenges, including high turnover and a shortage of qualified professionals. Through accessible, high-quality education, they seek to enhance productivity, competitiveness, and talent retention in the culinary landscape.
“As Worldchefs continues its mission to promote excellence in culinary education worldwide, we are delighted to announce our partnership with Scoolinary,” said John Clancy, Worldchefs Education Director. “This collaboration underscores our commitment to providing accessible and high-quality training opportunities for culinary professionals everywhere. Through Scoolinary’s diverse range of online courses, chefs at all levels can enhance their skills and advance their careers, contributing to the growth and innovation of the hospitality industry.”
About Scoolinary
Scoolinary pioneers the culinary education revolution with its comprehensive platform offering more than 300 online courses. These courses, led by world-renowned chefs and experts, cover various culinary disciplines such as Cooking, Pastry and Confectionery, Bakery and Pastries, Cocktails, Sommelier, Barista, and Nutrition. With a focus on flexibility and hands-on learning, Scoolinary equips professionals with the skills needed to excel in the dynamic hospitality sector.
Lorena Hidalgo, spokesperson for Scoolinary, commented, “We are thrilled to partner with Worldchefs in our mission to democratize culinary education. Together, we aim to empower individuals worldwide with the knowledge and skills necessary to thrive in the culinary industry.”
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 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 curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin 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 media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected] and Lorena Hidalgo at [email protected].
*The 50% off code will automatically apply at checkout. Membership prices vary depending on location (US, Europe, etc.).
Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador
What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.
How did you wind up in this profession? What was your pathway?
I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been enjoying it.
What do you love about being in the food broker world?
The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been enjoyable for me.
You also cook at a retirement home. What is unique about serving that market?
Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents.
Depending on the restaurant, you often don’t get to talk to the people who are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.
Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?
I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1st place. And then I was kind of like, oh, this is fun.
It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.
Let’s jump into the world of sustainability. Where are our young people in this equation?
I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single-use plastics that were necessary at the time.
Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis. The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.
Are they empowered to make that change?
I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal.
But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect-looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining.
I think it depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.
How about in competition?
With competitions it’s very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that.
In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do.
Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.
What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?
I would say to start with a small change, because even the small things make a difference. You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’
Is sustainability something that is top of mind for young chefs looking for a place to work?
It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally.
I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.
What do you want to see from employers today?
Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them realized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been.
There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’
Do you think the foodservice community is doing enough to support young people as they grow into this profession?
A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates?
There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.
Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?
The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it hit home and enhanced by experience as a young chef.
Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has.
Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.
And for the more established generation of chefs?
Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that.
But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.
Young Chefs get a discounted rate to Worldchefs Congress & Expo 2024, in Singapore this October! Don’t miss the Bill Gallagher Young Chefs Forum and your chance to connect with industry leaders!
Looking for more ways to get involved with an international community of motivated Young Chefs? Learn more about Worldchefs’ Young Chefs Club here.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
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