Categories
News

Join Worldchefs Village at the IKA/Culinary Olympics 2024!

Join us at Worldchefs Village in the heart of the competition hall at the 26th IKA/Culinary Olympics in Stuttgart, Germany from 3 – 7 February 2024! Visit our pavilion for exclusive experiences like our daily Get Together parties, live culinary demonstrations & tastings! 

This renowned competition will take place together with the INTERGASTRA international trade show at Messe Stuttgart. On a surface of 115 000 m2, the event is expected to host around 1,500 exhibitors, 2,000 chefs, and 100,000 visitors from 70 countries.

Worldchefs Village’s prime and exclusive location at the heart of the competition makes it a great chance for you to:

  • Promote the activities and membership of your chefs’ association
  • Showcase the products and services of your partners
  • Promote your national cuisine and tourism

Our fully equipped kitchen and guest lounge are available for your culinary demonstration needs. Get Together parties with judges and competitors are also organized at this common area every day to maximize your networking opportunities.

You can find more details and reserve your booth here: https://wacs.egnyte.com/dl/d3q8jOLoNq

We strongly advise you to get in touch with your local tourism office and partners to set up your national culture area at Worldchefs Village together.

Please feel free to contact us if you have any questions.

Categories
News

Meet the Newest Worldchefs Recruit!

Meet Worldchefs Newest Recruit!

Worldchefs is proud to introduce our newest recruit – Communications Coordinator Apprentice, Paige Swanson!

Meet Worldchefs Communications Coordinator Apprentice, Paige Swanson:

Communications Coordinator Apprentice, Paige Swanson

Paige has always been passionate about using her voice and talents to bring positive change to the world around her. From working on political campaigns back home in the United States, to fundraising for nonprofits, and now as the Communications Coordinator Apprentice at Worldchefs, she loves telling compelling stories to advocate for the causes she believes in. 

Paige made the move to Paris to pursue a Master’s in Communications, Media, and Creative Industries at SciencesPo. Having grown up with two parents working in the restaurant industry, she is excited to bring her communications and marketing experience to the Worldchefs team!

When she’s not at work, you can find her reading mystery novels, baking, or finding the best vegetarian restaurants in Paris. 

Meet the rest of the Worldchefs team.


Join the Worldchefs online community to:

– 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

Sign up for a Worldchefs account, here: https://www.worldchefs.org/login.

Categories
World News World Global Chefs Challenge

Results are in for the Global Chefs Challenge Pacific Rim Regional Semi-Finals

See the final results for the Global Chefs Challenge Pacific Rim Regional Semi-Finals!

  • Worldchefs has announced the results of the Pacific regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition.
  • Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
  • To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge.

Paris, 7 September 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Pacific Rim regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held with the participation of chefs from Worldchefs’ member countries across the Pacific Rim. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.

The top culinary teams from the region showcased their skills, creativity, and craftsmanship through three competition categories: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.

Final Results:

Results are listed below by category: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.

Global Chefs Challenge
Global Pastry Chefs Challenge
Global Young Chefs Challenge

Congratulations to each participant, and to the qualifying teams that will move on to compete in Singapore at the Global Chefs Challenge Finals.

To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge/.

See more photos of the Pacific Rim Regional Global Chefs Challenge Semi-Final event here.

Want to Compete in Global Chefs Challenge?

If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality 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, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.

The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.

Visit www.worldchefscongress.org for more information.

Read more in the latest issue of Worldchefs Magazine

From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Issue 29 is your guide to staying at the forefront of the culinary profession. 

– END –

Categories
Education

Worldchefs Welcomes Six New Education Partners: Culinary Training Excellence in Bulgaria, Canada, Spain, Pakistan, India, and the Dominican Republic

Worldchefs has welcomed six new Education Partners representing culinary training excellence in Bulgaria, Canada, Spain, Pakistan, India, and the Dominican Republic.
  • Worldchefs has announced the addition of six culinary education institutions representing excellence in culinary training across the globe as part of the celebrated Quality Culinary Education Program. Bulgaria’s HRC Culinary Academy, Canada’s Northern Alberta Institute of Technology, Spain’s Be Chef Pastry School, Pakistan’s Superior University of Culinary Arts, India’s Superior University School of Culinary Arts and Food Consulate, and the Dominican Republic’s Pontificia Universidad Católica Madre y Maestra have joined Worldchefs 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.
  • To explore all Worldchefs Education Partners, visit worldchefs.org/education-partner

Paris, 21 of August 2023 – Worldchefs has announced the addition of six culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. HRC Culinary Academy, Northern Alberta Institute of Technology, Be Chef Pastry School, Superior University of Culinary Arts, Superior University School of Culinary Arts and Food Consulate, and Pontificia Universidad Católica Madre y Maestra 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. 

HRC CUlinary academy
HRC Culinary Academy
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training

Founded in 2007, HRC Culinary Academy has trained over 800 students through its 2-year Culinary Arts course and a comprehensive 3-semester program in Hospitality Innovation and Management. With an affordable, high-quality culinary education and cutting-edge facilities in Bulgaria’s capital city of Sofia, students have access to state-of-the-art kitchen labs, a demo theatre, and the signature teaching restaurant Talents, all complemented by the campus hotel, Kitchen 59, offering student rooms with a vibrant ambiance and the exclusive luxury of a rooftop swimming pool. The program presents students with the opportunity to study abroad, with paid internships in the USA and elsewhere, averaging USD 2,500 per month. Accredited by the American Culinary Federation and the World Association of Chefs’ Societies, the Academy’s diploma provides a job placement guarantee within 6 months of graduation. The HRC Academy Foundation supports students through a robust scholarship program, welcoming applications from aspiring individuals across the globe year-round. Discover student and alumni testimonials here.

Northern Alberta Institute of Technology NAIT
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training
Northern Alberta Institute of Technology

Northern Alberta Institute of Technology’s (NAIT) Department of Culinary Arts and Professional Food Studies has been providing skilled graduates to the hospitality industry for more than 40 years. More than 500 students a year through its full-time and apprenticeship programs. The Hokanson Chef in Residence program provides NAIT students with the rare opportunity to learn first-hand from some of the best chefs in the world. The school’s training restaurant, Ernest’s Dining Room at NAIT, has been voted one of Canada’s Top 100 Restaurants. NAIT’s newest research facility will focus on the polytechnic’s long-standing expertise in culinary arts, with six high-tech kitchen stations to advance food product research and development.

BE chef pastry school
Be Chef Pastry School
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training

Be Chef Pastry School, provides a practical course in pastry arts, just 20 minutes from the center of Barcelona. Be Chef’s one-month intensive program is designed to propel individuals into the realm of professional pastry or enhance culinary expertise. Pastry Masters provide foundational training through hands-on sessions and a small class size of 10 students for personalized attention. The course also provides post-training access to the school’s online platform, featuring 120 hours of instructional pastry video content, ensuring continuous learning. Prospective students can arrange to visit the school’s facilities and personally meet the chef instructors, or organize a video call.

superior university
Superior University's School of Culinary Arts
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training

Superior University’s School of Culinary Arts in Punjab, Pakistan offers specialized courses for a rewarding and fulfilling experience in food connoisseurship. Tailored to meet the rising demands of the contemporary culinary and hospitality industry, the School’s programs are informed by a commitment to forward Pakistan’s cultural and economic position. Offering beginner to expert-level courses, students of the School of Culinary Arts are trained and taught by internationally acclaimed chefs through practice sessions, demonstrations, and theoretical courses. Learn more about their BS Culinary Arts Management, 12-week Diploma in Culinary Arts, and Certification programs here.

food consulate
Food Consulate
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training

Food Consulate – Academy for Excellence in Baking Science and Pastry Arts was established in 2015, and quickly earned recognition as an Authorized Center for City & Guilds, delivering a Diploma Program in Baking & Patisserie. Food Consulate is also an affiliated training partner of the Tourism & Hospitality Skill Council, supported by the Indian government’s Ministry of Skill Development and Entrepreneurship & Ministry of Tourism. Beyond its Diploma Program, the Academy extends its expertise to entrepreneurs and F&B professionals, offering international curriculum-based programs in a state-of-the-art kitchen with chef instructors from around the globe. Striving for continuous improvement, the Academy aims to position India as a prominent destination for mastering bakery science and pastry arts. Learn more about the Food Consultate’s courses here.

pontificia universidad catolica madre y maestra
Técnico Superior Artes (TEP) Culinarias
Worldchefs Recognized Schools
Education Partner
Recognition of Quality Culinary Education program
Culinary Training

Dominican Republic’s Pontificia Universidad Católica Madre y Maestra (PUCMM) Técnico Superior Artes (TEP) Culinarias program delves into the expansive realm of gastronomy, providing training not only in the technical aspects of food preparation but also in its aesthetic, artistic, and cultural dimensions. This includes integrating health, nutrition, and entrepreneurship, allowing for the creation of innovative and creative culinary concepts that cater to the evolving demands of the professional landscape. Students receive the tools and expertise to amplify their skills and capabilities, empowering them to forge their own unique path. Upon program completion, graduates are conferred a degree by PUCMM and accredited by MESCYT, with the possibility of credit transfer for further academic pursuits. The program boasts a high demand within the industry, ensuring swift integration into the job market. Notably, 90% of TEP graduates find quality employment upon program completion.

“Worldchefs is proud to welcome this new group of outstanding training institutions to our international network.” says John Clancy, Worldchefs Education Director. “Together we share a vision for the future leaders of the industry, promoting a holistic F&B industry through the sharing of heritage cuisine, globally relevant skills, business acumen, and international standards.”

To explore all Worldchefs Education Partners, visit worldchefs.org/education-partner

Cover photo: Student from Culinary Arts at Superior University celebrates 2 Gold and 4 Silver Medals at the prestigious Pakistan International Culinary Championship (PICC).

– END –


Categories
Partnership

Elevating Culinary Excellence: Alto-Shaam’s Partnership with Worldchefs Spurs Innovation

Elevating culinary ventures around the globe, Alto-Shaam joins forces with the World Association of Chefs’ Societies (Worldchefs) for innovation and excellence.
  • Alto-Shaam, the world-class provider of innovative and dependable foodservice kitchen solutions, has joined the largest culinary trade association as a Worldchefs Global Partner.
  • Servicing 90+ countries with award-winning USA-brand equipment, Alto-Shaam has driven confidence and innovation in foodservice through intuitive, dependable designs and investments in advanced technologies, amplifying returns on investment for culinary professionals.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 17 of August 2023 – Leading foodservice equipment brand Alto-Shaam and the World Association of Chefs’ Societies (Worldchefs) have announced a new global partnership

Alto-Shaam

This partnership will cultivate growth and innovative approaches for the chef community, sharing Alto-Shaam’s wealth of educational and informative content.

Since 1955, Alto-Shaam has pioneered innovative foodservice kitchen solutions, fostering operational confidence among its customers. Alto-Shaam’s dedication empowers culinary professionals to embrace creativity, opening avenues for profitable growth. The brand’s designs are distinguished by intuitive efficiency and reliability, amplifying returns on investment while elevating culinary offerings.

“We are proud to welcome Alto-Shaam, a longstanding industry ally, to our global network,” says Ragnar Fridriksson, Worldchefs Managing Director. “Alto-Shaam’s comprehensive suite of commercial kitchen equipment solutions is tailored to the specific needs of professional kitchens, helping to propel businesses forward. Backed by world-class service, training, and support, Alto-Shaam’s reliable products consistently deliver. That’s why they are a natural fit as a Worldchefs Trusted Brand.”

Alto-Shaam aims to provide customers with a partnership that feels like family. This goal is underscored by a suite of cutting-edge kitchen solutions and prioritized customer support. From seamless installation to comprehensive training, Alto-Shaam is positioned to meet the unique and shifting needs that culinary professionals require. The brand engineers commercial foodservice equipment with dependability to unlock creative and fiscal potential, from high-volume food production to small space operations. Alto-Shaam’s diverse range of solutions ensures impeccable food preparation, holding, chilling, and display, setting the stage for a thriving foodservice operation.

Most recently, Alto-Shaam will be releasing webinars detailing informative and fresh opportunities for the chef community.

Situated in Menomonee Falls, Wisconsin, Alto-Shaam’s headquarters and manufacturing hub drive the production of USA-made foodservice equipment solutions distributed across more than 90 countries. Ongoing investments in cutting-edge technologies like robotics and automation highlight Alto-Shaam’s dedication to achieving excellence within the foodservice industry.

Alto-Shaam’s dedication to customer satisfaction has earned consistent industry recognition. The brand earns accolades for its quality, design, and innovation, validating Alto-Shaam’s journey as a manufacturer and industry trailblazer, celebrated for exceptional contributions to the foodservice sector.

Visit www.alto-shaam.com for more information on their products.

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –


Categories
Global Chefs Challenge

Results are in for the Global Chefs Challenge Asia Regional Semi-Finals

See the final results for the Global Chefs Challenge Asia Regional Semi-Finals!

  • The Asia regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition were held August 2 to 5, co-organized with the 2023 Philippine Culinary Cup alongside the World Food Expo in Manila, Philippines.
  • Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
  • To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge.

https://flic.kr/s/aHBqjARjpQ

Paris, 16 August 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Asia regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held alongside the 2023 Philippine Culinary Cup during the World Food Expo in Manila with the participation of chefs from Worldchefs’ member countries across Asia. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.

The top culinary teams from the region showcased their skills, creativity, and craftsmanship through four competition categories: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.

Final Results:

Results are listed below by category: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.

Global Chefs Challenge
  • Winner: Thailand
    • Chef Phanttanant Thongthong
  • Second Place: Philippines
    • Chef Kenneth Lee O. Cacho
  • Third Place: Hong Kong
    • Chef Derek Sit Ka Keung
Global Vegan Chefs Challenge
  • Winner: Philippines
    • Chef Arvi-Christopher Agra
  • Second Place: Indonesia
    • Chef Raymond Permana
  • Third Place: Thailand
    • Phanuphong Sawatthat
Global Pastry Chefs Challenge
  • Winner: South Korea
    • Chef Hyeonjeong Ju
  • Second Place: Hong Kong
    • Chef Simon Tsang Hing Man
  • Third Place: Philippines
    • Chef Tin-Tin Cardozo
Global Young Chefs Challenge
  • Winner: South Korea
    • Young Chef Lee Kyu Jae
  • Second Place: Taiwan
    • Young Chef Hsien-Hao Chou
  • Third Place: Philippines
    • Young Chef Matthew Pierrce Andre Santos

See the full results and scores below.

Congratulations to each participant, and to the qualifying teams that will move on to compete in Singapore at the Global Chefs Challenge Finals.

To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge/.

Want to Compete in Global Chefs Challenge?

If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality 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, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.

The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.

Visit www.worldchefscongress.org for more information.

Read more in the latest issue of Worldchefs Magazine

From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Issue 29 is your guide to staying at the forefront of the culinary profession. 

– END –

Categories
News

TPB-Hosted Worldchefs Asian Presidents Forum 2023 A First for PH

The Philippines hosted the recently concluded WORLDCHEFS Asian Presidents Forum (WAPF) 2023, welcoming delegates and presidents from sixteen (16) member societies, two (2) associate member groups, as well as organizational heads of the World Association of Chef Societies (WORLDCHEFS). This was the first time the event was held in the country, with the last occurring in Bangkok in 2019.

Co-organized by the Tourism Promotions Board Philippines (TPB) and LTB Philippines Chefs Association, the WAPF kicked off with an opening ceremony on July 31 at Conrad Manila. Forum events ran until August 5 and aimed to bring together culinary experts from all over Asia to share culinary heritage, industry best practices, and sustainability goals through knowledge-sharing sessions, competitions, and outreach programs scheduled throughout the weeklong conference.

Philippine Tourism Secretary Christina Garcia Frasco shared that the event was a good showcase of the country, saying that President Ferdinand “Bongbong” Marcos Jr. “envisions the Philippines to have a more primary role in Asia in terms of being able to reintroduce itself to the world, not only on the aspect of fun and adventure, but most importantly, to allow you to get to know the heart and soul of the Filipinos that lies in our history, our heritage, our identity, and our living cultural traditions, including and especially, our culinary traditions.”

“We are given a unique opportunity to listen and learn from experts about developments in the culinary field. The world is more connected, now more than ever, and this has vastly influenced and changed the way we look at food, especially in recent years. People from all over the world are constantly seeking new gastronomic experiences,” said TPB Chief Operating Officer Margarita Montemayor Nograles.

Attending member societies include LTB Philippines, Association of Culinary Professionals Indonesia, Cambodia Chefs’ Association, Chefs Association of Pakistan, Chefs Guild of Lanka, Chefs Guild of Maldives, China Cuisine Association, Hong Kong Chefs Association, Indian Federation of Culinary Associations, Korea Chefs Association, Mongolian Chefs Association, Professional Culinaire Association of Malaysia, Singapore Chefs’ Association, Taiwan Chefs Association, Thailand Chefs Association, and The Saigon Professional Chefs’ Guild.

The associate member groups of Penang Chef Association and Karachi Chefs Association were also present.

“So many presidents and so many representatives from WORLDCHEFS member countries, [who] are here in the room, shows that Asia is one of the powerful forces in WORLDCHEFS,” said Chef Thomas Gugler, WORLDCHEFS president.

Also in attendance to give talks on Filipino food heritage and food sustainability in hospitality establishments were Felice Prudente Sta. Maria and Chef Meik Brammer, respectively. LTB Philippines’ Chef Fernando Aracama hosted a panel discussion with Chefs Stephan Duhesme, Carlos Villaflor, and Jordy Navarra about the Philippine culinary scene.

Chef KK Yau, WORLDCHEFS assistant vice president, gave an update on WORLDCHEFS Without Borders’ Chef Social Responsibility efforts in Syria. While Chef Alan Orreal, WORLDCHEFS Young Chefs chairman, spoke about the necessity of bridging the gap between young chefs and the old guard of the culinary world.

In anticipation of the week’s events, Chef Rick Stephen, WORLDCHEFS Culinary Competition Committee chairman, gave a rundown of culinary safety and competition standards. 

Chef Carlo Miguel, LTB Philippines president, said, “We’ve always wanted to be able to showcase Philippine hospitality to our Asian neighbors … We can show them how advanced we are in our culinary skill through the Philippine Culinary Cup as well.”

Organized by PEPTarsus Corp., the World Food Expo (WOFEX), a long-running Philippine food trade show, was held from August 2 to 5 at SMX Convention Center and World Trade Center. WOFEX hosts the only WORLDCHEFS-accredited culinary competition in the country, the Philippine Culinary Cup, which ran on August 5 along with the semifinals of the WORLDCHEFS’ Global Chef Challenge. 

asian presidents forum WAPF
Philippines

According to Chef Willment Leong, WORLDCHEFS continental director for Asia, the Global Chef Challenge itself had amassed a record number of participants for the association, with 51 chefs from 11 different member countries engaging in this Philippine leg.

Leong also facilitated the launch of the WORLDCHEFS e-book “Food of Asia, Soul of Asia.” Available on the WORLDCHEFS website, the e-book features authentic recipes across the continent crafted by member association chefs.

Joel Pascual, PEPTarsus president, spoke about the benefits of MICE (meetings, incentives, conferences, and exhibitions) events such as the WAPF in boosting local trade and travel. “We are indicating that the Philippines is open for business,” he said. 

Chef Leong said, “Hospitality from the Philippines is unbelievable … This [has been a] tip-top, world-standard forum .. We look forward to [coming] back to this beautiful home we call the Philippines.”

Find the original article here.

Categories
Member News World Partnership

A Visionary Disruptor in the World of Tea: Celebrating the Life of Merrill J. Fernando

In Memoriam: Merrill J. Fernando, A Visionary Disruptor in the World of Tea

Merrill J. Fernando, the visionary founder of Dilmah Ceylon Tea Company, passed away at the age of 93 surrounded by family and friends. He leaves behind a legacy and life story marked by empathy, ambition, and action.

In the early 1950s following Sri Lankan independence, Merrill J. Fernando experienced a defining moment. Selected to be trained as a tea taster—a profession previously reserved for British nationals only—he was one of the first Sri Lankans to be sent to Mincing Lane in London. Considered the “Mecca” of the tea world, there he witnessed the disproportional benefits reaped by multinational corporations importing his country’s prized herb.

A young man with a big dream, he set out to create his own brand with a commitment to quality, ethics, and authenticity. From that time, Merrill dedicated his life to building a company that would serve more than tea, making business a matter of human service.

“He resolved to establish his own brand, to offer tea that would be handpicked, handmade and of the highest quality, with the assurance of natural goodness, and a genuine commitment to caring for workers and the environment. It was a dream that none had dared to dream,” said his sons Dilhan and Malik Fernando, who took over the company in 2005.

Dilmah has expanded to over 100 countries, maintaining its founding commitment to quality and integrity. Fernando founded the MJF Charitable Foundation in 2003, sharing a minimum of 15% of Dilmah’s profits to serve communities across Sri Lanka through projects that support the most marginalized. In 2007, he established Dilmah Conservation with a focus on promoting conservation and sustainable agriculture. These commitments have generated over $40 million in direct humanitarian aid and environmental interventions.

The Dilmah School of Tea receivesd Worldchefs certification in 2016.
The Dilmah School of Tea received Worldchefs certification in 2016.

Dilmah’s Empower Culinary Hospitality and Inspirational School’s culinary course was recognized and certified by Worldchefs in January 2017. An initiative by MJF, its mission was born from Merrill’s belief in giving back. With the invaluable knowledge and skills acquired through the training course, the school hopes to provide its students with employment opportunities as future chefs in the tourism and hospitality sector, in both local and international kitchens, bakeries, and patisseries.

Dilmah Tea Founder Merrill J. Fernando was honored by Worldchefs with a Lifetime Achievement Award in 2018.
Merrill was honored by Worldchefs with a Lifetime Achievement Award in 2018.

Merrill was a recipient of many prestigious honors, including Worldchefs Lifetime Achievement Award,  for his philosophy on humanitarian service and building a business at the intersection of passion and purpose.

“His achievement in disrupting an exploitative colonial industry irrevocably changed the lives of producers around the world introducing a paradigm shift in ethical business before ethics and sustainable business acquired the prominence they have now,” a statement read on the Dilmah website.

Merrill’s devotion and urgency changed the world. His legacy, deeply rooted in compassion and genuine concern for humanity, continues to inspire generations of tea enthusiasts and industry leaders alike.

The Worldchefs’ community deeply mourns his passing, touched by his unwavering integrity and indomitable passion. A true icon and a valued partner, for over a decade Merrill has been an extraordinary collaborator. Dilmah’s continued support for chefs and hospitality professionals worldwide has been immense. Merrill’s vision and passion have left an indelible mark, and we at Worldchefs are honored to have been a part of his remarkable journey.

Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.
Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.

“With great sorrow, I have to say a last goodbye to Merrill, with whom I had so many great experiences and missions, a man with an outstanding character, a heart full of gold, a passion for the culinary industry, a great father and loving husband,” said Worldchefs President Thomas A. Gugler. “Dilmah Tea’s and Worldchefs worked together over many years to place Sri Lankan teas on the great world map of culinary arts and cooking competitions. Continuously this bond has developed further and further. My heartfelt condolences to Dilhan and all his family, friends, culinary colleagues, members of the Dilmah organization, and everyone who knew him personally. I would like you to know that you have left a big legacy behind you, which will always be remembered.”

Merrill’s legacy will continue to inspire generations of tea enthusiasts and hospitality professionals, and his spirit will forever be present in the world of tea and culinary excellence. We raise our cuppas to celebrate the life of a true changemaker.

In 2020, Worldchefs interviewed Merrill to explore his approach to “making business a matter of human service”. Hear more about his exceptional life on Worldchefs Podcast: World on a Plate. Listen to the episode, A Live Devoted to Tea, above.

Let us be reminded by Merrill’s iconic slogan – “Do Try It” – to approach challenges and opportunities with the willingness to try, to help, and to dream.

Learn more about Merrill’s legacy at mjf.dilmahtea.com.

Categories
Partnership

Pioneering the Future of Flavor: Griffith Foods and Worldchefs Renew Partnership 

Pioneering the Future of Flavor: Griffith Foods and Worldchefs Renew Partnership 

  • Griffith Foods has renewed as a Worldchefs Global Partner. As a family business for more than 100 years, Griffith Foods is known for their industry expertise, comprehensive global insights, collaborative partnerships, and purpose-driven passion. With an aim to shape the future of food, Griffith Foods is a key supporter of Feed the Planet sustainability initiatives to equip chefs with the flavors and tools to set a better course for the future. 
  • Custom Culinary, a business entity of Griffith Foods, offers products that are developed with a team of award-winning chefs, delivering culinary expertise to innovative flavor research with purpose. They offer culinary versatility in convenient formats, delivering authentic flavor and creating better food, value, and relationships to the industry.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 3 of July 2023 – Griffith Foods, a world-class family-owned global developer and manufacturer of customized food ingredient solutions, has renewed as a Worldchefs Global Partner. Founded in 1919, Griffith Foods is guided by their Purpose of “We Blend Care and Creativity to Nourish the World”. The company’s product capabilities range from seasonings and breading, to marinades and sauces blended to exacting specification that are culturally authentic, taste great and are wholesome.

Throughout their 70-year history, Custom Culinary, part of the Griffith Foods family, has maintained a singular mission: to provide foodservice and food processing professionals with true, real, and authentic flavor solutions. Today, Custom Culinary’s solution-driven approach offers culinary versatility in convenient formats, delivering a portfolio of products made with the finest ingredients to ensure exceptional flavor and dependable performance to save time and improve consistency.

A culinary-centric organization, Custom Culinary products are developed with a team of award-winning chefs, bringing culinary expertise and an appreciation for global and regional influences, local sourcing, and cleaner ingredient statements to the table. Combining food science, technology, and the culinary arts, Custom Culinary draws on emerging trends and culinary insights from across their global network to create customized solutions the industry.

Key supporters and collaborators of Worldchefs’ Feed the Planet programs, Griffith Foods and Custom Culinary understand their critical role in addressing food waste and sustainability, working across the food ecosystem to deliver on the company’s sustainability journey and commitments. Leveraging the passion of their dynamic teams, the teams weave culinary inspiration, a focus on nutrition, and a sustainable mindset into each product to support culinary professionals and nourish the world. 

“Custom Culinary has been a natural partner for Worldchefs in their commitment to helping culinary professionals perfect the art of flavorful food with purpose,” says Ragnar Fridriksson, Worldchefs Managing Director. “Their support of Feed the Planet programs, culinary competitions, and their understanding of industry and consumer trends all reflect the dedication of their global team to building a better food future. We are delighted to continue our partnership and look forward to what is to come.”

Visit https://griffithfoods.com/ and www.customculinary.global for industry resources and more information on their product portfolio.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

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FeedThePlanet Worldchefs Academy

Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates

Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates

  • Sustainability Education for Culinary Professionals, a Feed the Planet initiative, has reached 10,000 graduates. The free curriculum and online course helps learners deepen their knowledge of sustainable culinary methods and key topics in food systems.
  • Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers. The e-learning version, launched in 2022, is also available on Worldchefs Academy (www.worldchefsacademy.com). Graduates receive a Worldchefs certificate and digital badge to market their skills.
  • Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.

Paris, 26 June 2023 – Sustainability Education for Culinary Professionals, a World Association of Chefs’ Societies’ (Worldchefs) Feed the Planet initiative, has reached 10,000 graduates.

The free Sustainability Education for Culinary Professionals course teaches chefs how to think and act sustainably. Available in two formats, the certificate program provides an opportunity for culinary professionals to explore key themes in food systems through a trainer-led course or through self-paced online learning.

The curriculum includes eight lessons to help learners engage with and deepen their knowledge of sustainable culinary theory and methods. Modules include the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition. 

Learners can access Sustainability Education for Culinary Professionals through Worldchefs Academy and build skills through the web-based platform or via the mobile app offering an offline study mode.

Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers, with access to detailed lesson plans including presentations, instructor notes, quizzes, activity ideas, localization tips, and assessments. Globally relevant, the trainer-led curriculum is available in English, Spanish, Portuguese, German, and French. The online version is available in English with additional languages to follow.

Upon completion of the course, participants are equipped with the theory required to complete an assessment and receive a Worldchefs certificate and digital credential in the form of a digital badge – an important way to make skills visible when seeking employment in professional kitchens or demonstrating their commitment to the sustainability movement.

“We are so proud of the more than 10,000 Sustainability Education for Culinary Professionals graduates and what this milestone means for the movement,” says Ragnar Fridriksson, Worldchefs Managing Director. “We at Worldchefs set out to help empower culinary professionals to harness ‘the power of the white jacket’ and take on their responsibility to share healthy and sustainable habits with the many people they feed. As the number of graduates continues to grow, we hold tremendous gratitude to our global community and partners whose participation and support make all of this possible.”

A global community of action

Hear directly from Sustainability Education’s Approved Trainers and alumni how the course has helped to inform and activate culinary professionals around the world to build a better food future.

Valeria Hernandez

Corporate Executive Chef at Griffith Foods, Central America and the Caribbean

Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant action, but after looking at Feed the Planet’s information, I realized that change can be created in small actions and that the power of a white jacket can change the world.

Soon Pau Voon

Teaching Fellow at Sunway University, Malaysia

Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers.

Mark serice

Vice President of Global Culinary at Griffith Foods

As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now have another opportunity to scale positive impact by working together globally.

Bongani Baloyi

Sous Chef at The Blue Train, South Africa

Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly indeed plays a bigger role in our lives and sustainability. Change attitude and habits is a process I am beginning from this lesson going onwards, starting with changing myself first then automatically in the process of changing my team and colleagues.

Rochelle schaetz

Head of Marketing, Europe & Africa at Griffith Foods

As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program reinforced the urgency of addressing the world’s food security challenges and the role we as chefs have to play.

Terry jenkinson

Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia

The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. The students who participated in the curriculum have a better understanding of what we have been teaching as well as a newfound respect for ensuring long-term sustainability of our natural resources.

Amro fahed al yassin

Amro Fahed Al Yassin
Vice President of the Emirates Culinary Guild and Worldchefs Academy Arabic Advisor

I’ve been watching Feed the Planet and sustainability programs. This is something that we are only in need of, it’s a must for each and every chef to do this. It’s a partnership in education. There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.

Chef John LPU Laguna
John carlo palacol

Faculty Member at LPU Laguna

Sustainability education is becoming increasingly important as we face environmental challenges such as climate change, resource depletion, and pollution. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices, but they are also putting their knowledge into action through their participation in the Worldchefs Feed the Planet program.

The success of the Worldchefs program at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing themselves for careers in the food industry that are increasingly focused on sustainability.

The Feed the Planet program at LPU Laguna is an inspiring example of how sustainability education can lead to positive change. As we continue to face environmental challenges, sustainability education will become increasingly important in preparing the next generation to create a more sustainable future.

Read more about Chef John and LPU Laguna’s sustainability program on page 45 of Worldchefs Magazine Issue 29.

Culinary Foundations

The e-learning version of Sustainability Education for Culinary Professionals was launched in 2022 on Worldchefs Academy, adding to the line-up of free courses available for chefs around the world and at any stage of their career. The online course was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, with the support of content advisors of culinary educators and experts around the globe.

Course AdvisorsTitleCountry
Anne McBrideDeputy Director of the Torribera Mediterranean Center (TMC)Italy
Chris KoetkeChairman of Worldchefs Feed the Planet & Sustainability CommitteeUSA
Clinton MonchukExecutive Director of the Farm & Food Care SaskatchewanCanada
Daniel Schweizer CEC, CCA, WCECExecutive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability CommitteeJamaica
Jihan SahawnihCulinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability CommitteeJordan
Jonathan Deutsch, Ph.D, CHE, CRCProfessor and Director at Drexel UniversityUSA
Kelly DaynardExecutive Director of Farm & Food Care OntarioCanada
Richard YoungDirector of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.USA
Rodrigo Duarte-Casar, MScLecturer at the School of Gastronomía Universidad Técnica de ManabíEcuador
Sheila A. BowmanSeafood Watch Manager of Culinary Initiatives at the Monterey Bay AquariumUSA
Shonah Chalmers CCC, BSc, WCCE Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability CommitteeCanada
Terence Keith JenkinsonHead of Culinary Arts at Silver Spoon Hospitality AcademyNamibia
Vincent DoumeizelVice President of Food Beverage and Sustainability for Lloyd’s Register FoundationFrance

“For us at Worldchefs, it is important to give aspiring chefs the foundation for a proper learning system that is available to all,” says Worldchefs President Thomas Gugler. “On behalf of the Worldchefs Board of Directors, I would like to congratulate all the volunteers and our wondering sponsors who helped to bring this educational opportunity to chefs around the world. We are proud to provide the resources to help prepare our industry for a better future,” says Worldchefs President Thomas Gugler.

Take action

Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.

The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.

Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

Read more in the latest issue of Worldchefs Magazine

Head to page 47 in Issue 29 to read more about the impact of Sustainability Education for Culinary Professionals’ free curriculum.

From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession. 

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