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Education

Worldchefs Welcomes Five New Education Partners: Culinary Training Excellence in Italy, Ireland, Switzerland, Canada, and the Philippines

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

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
culinary education
Education Partners 
Worldchefs
culinary training
ALMA

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.

Cork College of FET, Cork’s Further Education and Training Service, offers a two-year Level 6 Commis Chef Apprenticeship and Level 5 Craft Butchery Apprenticeship, both run in the College’s Westside Hospitality Centre.

Culinary Arts Academy Switzerland
culinary education
Education Partners 
Worldchefs
culinary training
Culinary Arts Academy Switzerland

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.

George Brown College
culinary education
Education Partners 
Worldchefs
culinary training
George Brown College

The George Brown College Centre for Hospitality and Culinary Arts, is set in downtown Toronto, the largest, most vibrant hospitality city in Canada. The Centre is located just steps away from the city’s top restaurants, bars, hotels, and event venues. George Brown College offers 21 Certificate, diploma, degree, and postgraduate programs, including a four year Honours Bachelor of Food Studies Degree, the first of its kind in Canada, and the first four-year Culinary Management Honours Bachelor Degree.

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.

ICHEF

One of the largest and most modern hospitality and culinary schools in the Philippines, The Institute of International Culinary and Hospitality Entrepreneurship (IChef) provides students with outstanding credentials by developing culinary creativity and hospitality business skills.

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

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

Cover photo: ALMA graduates celebrate at the school’s historic campus, the Ducal Palace of Colorno.

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Categories
Education

Worldchefs Partners with Scoolinary to Expand Access to Quality Culinary Training

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.

Advancing Continuous Learning in Hospitality

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
online courses
culinary training
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.).

– END –


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Education News Member News Industry Trends Blog Company / Partner FeedThePlanet - Blog FeedThePlanet

Young Chefs Are Taking the Industry Back to School

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.


chefs
young chefs
rebecca van bommel
sustainability

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.

Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

chefs
young chefs
rebecca van bommel
sustainability

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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FeedThePlanet Education News Member News Industry Trends Blog Company / Partner FeedThePlanet - Blog

Sustainability Champions at LPU Laguna

Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
from principles to practice

As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.

Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.

The success of Feed the Planet programs 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 for careers in the food industry that are increasingly focused on sustainability.

a feed the Planet champion

Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.

Chef John Carlo Palacol
Sustainability Education
LPU Laguna
Chef John Carlo Palacol

He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.

Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.

As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.


Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

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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Cover image: LPU Laguna CITHM 

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
Education

FERRANDI Paris: Meet Worldchefs’ Latest Education Partner

FERRANDI Paris: Meet Worldchefs’ Latest Education Partner

  • FERRANDI Paris, a leading culinary arts and hospitality management school, has joined Worldchefs as an Education Partner. A standard-bearer of the French art of hospitality, the century-old institution trains actors of renewal in gastronomy and hospitality with pedagogical excellence.
  • Part of the celebrated Quality Culinary Education Program, FERRANDI Paris 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, 19 of January 2023 – Worldchefs has announced a new partnership with FERRANDI Paris as part of the celebrated Quality Culinary Education Program. As Worldchefs Education Partners, FERRANDI Paris unites their staff, students, and alumni with an international network of hospitality professionals charting the future of culinary education and training.

A standard-bearer of the French art of hospitality, the century-old institution continues to train actors of renewal in gastronomy and hospitality with pedagogical excellence. Accepted as a Worldchefs Recognized School, FERRANDI Paris 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. Worldchefs Education Partners represent excellence in culinary education on a global scale.

The state-of-the-art campus at FERRANDI Paris in Dijon. For a virtual tour, click here.

FERRANDI Paris is a school of experimentation, nurturing a spirit of creativity coupled with a professional ecosystem that provides exceptional opportunities for graduates. 93% of graduates find employment within six months of graduation, and 27% have set up their own businesses in the last 10 years.

With five campuses, FERRANDI Paris offers courses in Paris, Dijon, Saint-Gratien, Bordeaux, and Rennes. Programs for international students are delivered exclusively on the Paris and Dijon campuses. International students can study in Intensive Professional Programs in French Pastry or French Cuisine. Nestled in the heart of Burgundy, the brand-new campus in Dijon provides a state-of-the-art facility in the center of the historic city.

“Worldchefs is proud to welcome FERRANDI Paris to our international network. Their history and dynamic approach to education provides students with a path of discovery that blends heritage and innovation,” says John Clancy, Worldchefs Education Director. “Together with all our Worldchefs Education Partners, we share a united vision to prepare the future leaders of hospitality, inspiring knowledge-sharing and skill-building on a global scale. We look forward to a fruitful collaboration.”

Learn more about FERRANDI Paris at https://www.ferrandi-paris.com/en

For more information FERRANDI’s international programs in Dijon, contact: [email protected].

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

– END –


ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
Education

Worldchefs Welcomes Six New Education Partners Representing Culinary Training Excellence in Indonesia, Ireland, Jamaica, United Arab Emirates, Turkey, and Pakistan

Worldchefs Welcomes Six New Education Partners Representing Culinary Training Excellence in Indonesia, Ireland, Jamaica, United Arab Emirates, Turkey, and Pakistan.

  • Worldchefs has announced the addition of six culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. Indonesia’s OTTIMMO International Mastergourmet Academy, Ireland’s College of Further Education and Training, Jamaica’s HEART College of Hospitality Services, United Arab Emirates’ HTMi Switzerland Dubai, Turkey’s MUSEM Akademi, and Pakistan’s MasterClass Pakistan 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, 16 of December 2022 – Worldchefs has announced the addition of four culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. OTTIMMO International Mastergourmet Academy, College of Further Education and Training, HEART College of Hospitality Services, HTMi Switzerland Dubai, MUSEM Akademi, and MasterClass Pakistan 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. 

OTTIMMO International Mastergourmet Academy was founded in 2012 as a gourmet school and training center dedicated to the development of outstanding culinary arts education in Indonesia. OTTIMMO students undertake a three-year education program with specialization andconcentrations in the Culinary Arts and Gastronomy as well as the Baking Pastry Arts and Science with an of Advance Diploma. With a focus on international standards, graduates are prepared to compete globally. 

Limerick and Clare Education and Training Board’s College of Further Education and Training’s (FET) hospitality campus is an EFQM European Centre of Excellence in the delivery of quality-assured Further Education and Training. Dedicated to providing the highest level of culinary and hospitality training, the College of FET has built strong relationships within the Irish hospitality industry to link students and alumni directly with employment opportunities. The variety of Further Education and Training programs on offer at their Limerick campus range from entry-level to advanced, with the duration of training varying from three months to two years. Most of the training offered is on a full-time basis, with awards ranging from Levels 4 to 6 on Ireland’s National Framework of Qualifications.

Since 1986, the Runaway Bay HEART College of Hospitality Services (HCHS) in Jamaica has trained talent to meet thedemand for skilled workers in the hospitality industry. HEART is committed to preparing flexible workers to meet the dynamic and changing hospitality industry, and to the continuous professional development of their staff. Through experiential and cooperative learning, they work to deliver a competent and certified hospitality workforce to enable entrepreneurship, increase employment opportunities, and improve productivity. With the slogan “Training for Prosperity”, HEART College is driving prosperity for individuals, communities, businesses, and the country at large.

HTMi Switzerland Dubai, Hotel and Tourism Management Institute Switzerland Dubai, is the latest addition to the HTMi family of campuses. The first Swiss hotel school to open a campus in Dubai, HTMi is working to be the leading hospitality and tourism management institute in the Middle East. The institute offers Swiss qualifications to its graduates, with undergraduate and postgraduate programs in international hotel and tourism management and culinary arts. It prepares students for thriving management careers in the global hospitality industry through world-class education, workshops, and training programs. Offering a large modern city campus strategically located in the prestigious Studio One Hotel, students gain experience in a real-life hotel environment by both learning in and staying in the hotel for the duration of their studies.

Headquartered in the historic Gaziantep province of Turkey’s southeastern Anatolian region, MUSEM Akademi opened its doors in September 2021 with a mission to educate a professional workforce for the regional food and beverage industry and to protect one of the most important elements of Gaziantep’s local culture, Gaziantep cuisine. To promote entrepreneurship and food tourism and to ensure the continuity of taste, MUSEM provides holistic training from product selection to procurement, production to protection, and preparation to presentation and promotion, all gathered under one roof. With a future-proofing approach, MUSEM Akademi is entrusting the knowledge and power of heritage cuisine to the next generations.

MasterClass Pakistan is a one-of-a-kind facility aspiring to globalize the culinary and hospitality industry of Pakistan. Their facility was founded to revolutionize the perspective people have regarding cooking. Their main aim is to fill the skill gap in the market regarding learning culinary arts as a skill with their state of art services and courses. MasterClass Pakistan provides hands-on cooking classes under the supervision of expert chefs, with kitchen stations built on international standards. Their fully equipped facility provides an ideal place for students and cooking enthusiasts to learn all about food, desserts, and beverages. The courses they offer are designed to encourage aspiring foodies to kick-start their careers in the field of culinary, or just develop cooking/baking skills as a hobby. Their programs are driven by our passion for food, and the trends popular in the culinary industry across the globe.

“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: Students at HTMi Switzerland Dubai

– END –


ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
Education

Worldchefs Welcomes Four New Education Partners Representing Culinary Training Excellence in Ecuador, Perú, Cambodia, and Hong Kong

Worldchefs Welcomes Four New Education Partners Representing Culinary Training Excellence in Ecuador, Perú, Cambodia, and Hong Kong

  • Worldchefs has announced the addition of four culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. Ecuador’s ITI Technologico International Universitario, the Technological and Higher Education Institute of Hong Kong, the Academy of Culinary Arts Cambodia, and CETURGH PERÚ 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, 23 of November 2022 – Worldchefs has announced the addition of four culinary education institutions from across the globe as part of the celebrated Quality Culinary Education Program. Ecuador’s ITI Technologico International Universitario, the Technological and Higher Education Institute of Hong Kong, the Academy of Culinary Arts Cambodia, and CETURGH PERÚ 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. 

ITI Technologico International Universitario, headquartered in Quito, is a top ranking school in Ecuador with a focus on training students for workplace readiness and business acumen. Their agile and industry-informed approach equips students to thrive in the labor market. ITI’s two-year gastronomy degree bridges creativity and imagination with professional expertise, preparing students as entrepreneurs, leaders, and technologists.

Founded in 2012, the Technological and Higher Education Institute of Hong Kong (THEi) offers twenty innovative degree programs across three faculties. Vocationally oriented curriculums are developed with significant industry input. THEi prepares ‘Work Ready, Future Ready’ graduates through strong applied degree and professional education programs with work integrated learning. Students are engaged in active learning pedagogies including a strong focus on project-based learning involving real-world problem solving with and for local industries. THEi’s two hospitality programs, Bachelor of Arts (Honours) in Culinary Arts and Management and Bachelor of Arts (Honours) in Hotel Operations Management  are innovative, professional, and entrepreneurial with a commitment to sustainability.

The Academy of Culinary Arts Cambodia (ACAC) offers its students a hospitality curriculum in alignment with ASEAN standards and accreditation by the Swiss Hotel Management School Luzerne (SHL). Their two-year diploma program provides students with the skills and connections to succeed in the professional world. ACAC’s approach balances craft-based learning with theory lessons, helping students to develop a solid foundation to accelerate their future career path. ACAC maintains a strong network with industry decision-makers in Cambodia and abroad, providing students and alumni with a wide range of opportunities for internships and guaranteed job placements upon graduation. The Academy’s dynamic faculty, facilities, and atmosphere, coupled with a commitment to quality and productivity ensures students are equipped to enter a fascinating and rewarding profession and become part of a fast-changing, innovative industry.

CETURGH PERÚ is the only institute of gastronomy, hospitality, and tourism in the Piura region of Perú. CETURGH’s considers their students as ambassadors both domestically and abroad, with a special focus on international experience as an essential part of education. CETURGH provides their students with the tools and opportunities for travel, with internships and specialized programs in partnership universities and professional placements around the world. With strong values towards freedom of thought, equity, social responsibility, quality, honesty, tolerance, and solidarity, CETURGH is developing the next generation of industry ambassadors at national and international levels, with six unique programs.

“Worldchefs is proud to welcome these fantastic training institutions to our international network,” says John Clancy, Worldchefs Education Director. “Together we share a vision to prepare the future leaders of the industry and help to take their skills global. We look forward to fruitful collaborations with each of our new Education Partners, working together to inspire a bright future for their faculty and students.”

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

– END –


ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
Press Releases Education

Worldchefs Welcomes Smile Kitchen Academy for Culinary Arts as Education Partner

Worldchefs Welcomes Smile Kitchen Academy for Culinary Arts as Education Partner

culinary arts culinary school education partner
  • One of Palestine’s leading private schools, Smile Kitchen Academy for Culinary Arts, has joined Worldchefs as an Education Partner.
  • Smile Kitchen Academy has been accepted as a Recognized School and is a part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
  • Located in the Gaza Strip, Smile Kitchen Academy’s diploma degree is one of five recognized programs in the region. The double degree is awarded by Smile Kitchen Academy and the University of Gaza and is recognized by the Palestinian Association of Chefs.
culinary arts culinary school education partner

Paris, 14 of June 2022 – Smile Kitchen Academy for Culinary Arts, a leading private school in Palestine, has joined Worldchefs as an Education Partner. The partnership unites Smile Kitchen Academy with an international network of hospitality educators leading the future of culinary education and training.

Accepted as a Worldchefs Recognized School, Smile Kitchen Academy 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.

culinary arts culinary school education partner

Smile Kitchen Academy was established in 2017 by Chef Noor Albatta as the first and only culinary school in the Gaza Strip. Since its founding, more than 1500 students have graduated with training in the culinary arts, management, and entrepreneurship. The Smile Kitchen Academy diploma is a double degree program awarded by Smile Kitchen Academy and the University of Gaza and is recognized by the Palestinian Association of Chefs.

Smile Kitchen Academy also provides opportunities and training for students interested in entering the world of international culinary competitions. In 2019, the first Smile Kitchen Talent culinary competition was held in Gaza with the participation of 75 chefs. In 2021, Smile Kitchen participated in an international competition in Dubai with four students awarded five medals. In 2022, Smile Kitchen participated in the Egypt Culinary Cup with five students, winning eleven medals including two gold.

culinary arts culinary school education partner

“Worldchefs is proud to welcome Smile Kitchen Academy for Culinary Arts as an Education Partner. One of just five programs in the region recognized for excellence in culinary education by Worldchefs, Smile Kitchen Academy is a tremendous resource for culinary students and emerging talent to enter the industry” says John Clancy, Worldchefs Education Director. “Together we share a vision of preparing the future leaders of the industry and helping to take their skills global.”

To learn more about Smile Kitchen Academy for Culinary Arts and to explore all Worldchefs Education Partners, visit worldchefs.org/education-partner.

-end-

ABOUT WORLDCHEFS

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognising on-the-job skills in hospitality. 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
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