Category: News

Mark Your Calendars for International Chefs Day 2021!

Post author By Anand
Post date August 11, 2021

Mark Your Calendars: International Chefs Day is October 20th!

Each year on October 20th, we celebrate International Chefs Day. Since its creation, by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.

Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating by hosting fun-filled workshops worldwide.

In 2020, many Chefs around the globe did not have the opportunity to have events due to COVID-19 and created short videos to share with children on social media, which became a big hit. The videos allowed us to reach approx.112,000 children. Unfortunately, uncertainty is still around many of us, but we will continue to reach as many children as possible either in-person at a workshop or through online learning and social media. To help, Nestlé Professional has made fantastic adaptions to the toolkit to make online learning easy and accessible.

As Chefs, we are all paying closer attention towards keeping ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times.

We can also help our children, the Worldchefs way by working together in Preparing Children for a Healthy Life. International Chefs Day will once again promote the theme: Healthy Food for the Future.

In 2021, International Chefs Day will also emphasize sustainability and the environment to ensure a healthy planet for future generations. It is vital for us to teach children about the impact that production and consumption of food has on the environment.

We will use this opportunity to teach children about healthy eating by letting them be creative with food. With the Chef’s input, education and help, children will be able to create recipes out of healthy foods and support Healthy Food for the Future.

HOW CAN YOU PARTICIPATE?

All Chefs from around the globe are invited to host their very own Healthy Food for the Future workshop in their region. It can be a workshop for your own children, or a workshop for 300 children, every child can benefit from this experience, and it is important to share this opportunity and message for them to learn and enjoy eating something new!

A toolkit with everything you need to run an event, from instructions to materials to recipes to social media tips, has been prepared for you. Thanks to the Chefs who contributed to the 2021 campaign by submitting recipes! The complete toolkit can be downloaded below. International Chefs Day Committee members and Nestlé Professional regional managers in selected areas are standing by to help you find a venue, connect with schools and more. Just ask, we are always here for you.
Get started by downloading the toolkit

To host a Healthy Food for the Future workshop on or around October 20, 2021, please contact Vanessa Marquis, Chairman, International Chefs Day Committee at [email protected].

Download your toolkit today and join Chefs from around the world by sharing and making a big impact with the children in your community.

Vanessa Marquis, CEC
Chairman, International Chefs Day Committee
“Worldchefs, Preparing Children for a Healthy Life”
[email protected]

Member News News

Honoring the Legacy of Chef Dr. P Soundararajan

Post author By Editor
Post date July 29, 2021

Worldchefs is deeply saddened to hear of the sudden loss of Dr. Chef P Soundararajan. Chef Soundararajan was a visionary leader in our community and beyond, a cherished mentor, and an instrumental supporter of Worldchefs’ mission.

As an Honorary Life Member of Worldchefs and in his role as founder General Secretary of the Indian Federation of Culinary Associations, Chef Soundararajan dedicated himself to the industry. Known for his tenacity and compassion, his extraordinary contributions to the culinary profession will endure.

A native of Coimbatore, Chef Soundararajan studied mathematics and statistics at the University of Madras before pursuing a Catering and Hotel Management degree from the Institute of Hotel Management – Chennai.

Over more than four decades, Dr. Soundararajan honed his skills as a professional chef, mentor, and speaker. His career began at The Ashok, a part of the Taj Group of Hotels, where he trained under the French Chef Roger Moncourt. He was assigned to Catering for the prestigious Asian Games, cooking for close to six thousand athletes every day.

“The Prime Minister’s Chef!” was his first major success, being appointed as the “Chef” in charge at the Official State House of the Prime Minister in New Delhi. Here he prepared all the state banquets hosted by the Prime Minister and the Vice President of India, cooking for more than 40 heads of state, including Nelson Mandela, K P. Bhattarai, and Maumoon Gayoom.

Seizing an opportunity to expand his culinary skills, Soundararajan joined the Ashok Kovalam Hotel at Thiruvananthapuram and trained in Royal Cuisine from some of the best master chefs of the Travancore Kingdom. In 1984, he worked as a chef at Kanishka Hotel and gained tremendous knowledge and experience working with Chef J M. Chaudhuri.

He served as Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading lifetime holiday company with 50 resorts across the country, from 1997 to May of 2019.

A renowned member of the culinary community in India, Chef Soundararajan was awarded an Honorary Doctorate by Vels University, presented by the former President of India, Dr. A P J. Abdul Kalam. He was the recipient of the prestigious National Award from the Ministry of Tourism, the Golden Star Award from the South India Culinary Association, and also represented India in the Bocuse d’Or global competition.

Dr. Soundararajan received Certification in World Cuisine from the Culinary Institute of America and a fellowship from St. Nicholas University, Louisiana. Nominated to represent India as a member of Worldchefs Education Committee, he spearheaded sustainability initiatives, and lent his expertise to the first Worldchefs Global Hospitality Certification program, participating in the Worldchefs Certification Pilot Program in India. He was also a Worldchefs Certified Judge.

We thank Chef Soundararajan for a lifetime of remarkable contributions to our profession. He will be missed, and his memory will be honored by all those whose lives he has touched. His legacy continues with the next generation of industry leaders who will carry his torch forward.

We offer our deepest condolences to his family and friends.

Worldchefs President, Thomas A. Gugler, shares a message of farewell after the passing of Dr. Chef P Soundararajan:

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The Australian Culinary Federation Announces a New Partnership Between Australian Culinary Federation Young Chefs & Simplot Australia Pty Ltd.

Post author By Anand
Post date July 27, 2021

Media Release – For Immediate Release Tuesday 27th July 2021

As the new principal partner of the ACF Young Chefs for 2021/22 Simplot Australia will be providing 200 young Australian chefs, apprentices or culinary students under the age of 25 years old with 12 month membership of the ACF Young Chefs & the ACF. ACF young chefs are established in all ACF regions & are mentored by leading chefs in their state or territory

Simplot is also working with the ACF to help raise young chefs’ profile in Australia and promote the advantages of belonging to an industry-based association.

Simplot is one of the country’s largest suppliers in the foodservice industry and they have a strong connection with the culinary industry. Their quality products and well-known brands can be found in pubs, clubs, restaurants, cafes, hospitals, aged care facilities, and quick-service restaurants.
David White, Simplot Australia’s Executive Chef, said, “We are delighted to be supporting the next generation of young Australian chefs through this partnership and are proud to be working with this great association who have a passion and dedication for the future of the culinary industry”.
Simplot is passionate about cultivating a future where good ideas and inspiring possibilities have the chance to grow. Just like careful planting, tending and harvesting lead to the best products, similarly, Simplot is dedicated to supporting and cultivating the future leaders of our industry.
The ACF young chefs is developed in line with Worldchefs young chefs and guided by the four pillars – Friendship, Education, Cuisine and Culture. It aims to give the next generation of up-and-coming chefs an educational and mentoring forum. In addition, it promotes friendship, culinary excellence, and the importance of cultural understanding and humanitarianism in Australia and around the world. ACF young Chefs have the opportunity to take part in initiatives such as the Young Chef Culinary Culture Exchange Program and Bill Gallagher Young Chefs Forum.

President Karen Doyle says, “This is a fantastic opportunity for young chefs, being a member of ACF Young Chefs will demonstrate passion, dedication and ensuring the future of our industry, leading to worldwide networking opportunities, competitions, mentoring, educational and social events”.

– ENDS –

Download the media release

Released 27th July 2021
Media Contact ACF National Office Inc – Deb Foreman
M | 0412 670 923 E | [email protected] W|www.austculinary.com.au

About the Australian Culinary Federation:

The ACF was formed in 1994 by a group of passionate chefs with a vision for change in the representation of Cooks, Chefs, Apprentices and Culinary Students. The formation of seven State and Territory Chapters resulted in the ACF’s establishment as a national representative body.

For almost 30 years the ACF has been the peak industry body dedicated to promoting camaraderie and culinary education of Chefs, Cooks, Apprentices and Culinary Students, raising the skill levels, personal growth, industry profile and wellbeing of the entire industry.
Instagram @acfaussiechefs
Facebook @acfaussiechefs
Twitter @acfaussiechefs

About Simplot Australia:
Simplot Australia is a food manufacturing and agriculture business that encompasses potato, vegetable, seafood, and sauce operations that supply chilled, frozen, and shelf-stable products to Australia’s major retail and foodservice markets. We are the last Australian grown frozen and shelf-stable vegetable provider of any scale in Australia and we are proud to support our local farming communities.

Simplot is home to Australia’s favourite food brands, including John West, Leggo’s, Birds Eye, Edgell, I&J and Chiko. We have six Australian manufacturing sites and employ more than 2,000 Australians. For more information about Simplot Australia visit: www.simplot.com.au
Instagram: @simplotfoodservice
Facebook: @SimplotFoodservice

News

Summer Served Chilled, Shaken & Stirred

Post author By Editor
Post date July 21, 2021

Dilmah Elixir of Ceylon Tea is a natural tea extract designed to make hot summer days, chilled out. In under 2 minutes, make beverages that are low in sugar, ranging from iced teas, mocktails, cocktails, shakes and smoothies. Test its convenience and consistency with the Iced Tea Inspiration Travel Pack which features Dilmah’s Ceylon Black Tea extract with Lychee / Peach / Mango / Lemon and Lime.

Explore recipes and more, here: www.elixirofceylontea.com.

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Donate to Chefs with Compassion

Post author By Anand
Post date July 20, 2021

Donate to Chefs with Compassion

South Africa needs your support. Help the SA Chefs Association, together with Chefs with Compassion and the help of dozens of chefs from around South Africa, to feed the hunger. Read their open letter below and please donate if you can.

Dear Chef,

Over the last week, you may have seen or heard on the news of the unprecedented widespread riots in parts of South Africa. The reasons are complex but are certainly grounded in the vast socio-economic challenges that are present in South Africa. The destruction is immense and affects many of the more vulnerable sectors of our country. Coupled with the ongoing COVID pandemic, these riots will have a devasting long-lasting effect on regional economies, supply chains, and subsequent hunger within South Africa.

Last year, on the initiative of one Che, Phillipe Frydman, a feeding scheme was formed as a response to the hard lockdown. A registered charity was created with the primary mission of feeding the less fortunate within our society. Food was rescued from locked down hotels and restaurants, unsold fresh produce saved from the incinerator at the fresh produce market and donated almost expired dry goods were turned into nutritious meals. To date Chefs with Compassion has cooked approximately 1,8 million meals, largely from rescued produce that otherwise would have gone to waste.

We are certainly not the only organisation who is tackling the problem of food waste and the vast issue of hunger in South Africa, however, two large organisations have temporarily stopped their operations due to the current unrest. Something which I understand.

We at Chefs with Compassion have resolved to continue, our volunteers on ground (some of them operating in the unrest areas) have convinced us that that the need is greater than the intimidation factor.

It is for this reason I am writing asking your assistance. We need funds to continue. I am aware that the pandemic is global and all of us have been affected financially, emotionally, and on a very personal level. here exists within all societies across the globe donor apathy and fatigue- we all want to move on with our lives. However, for many people here, that is just not possible. Hunger is real, food waste is real – we can change that if we try. Chefs with Compassion has proven that we can alter someone’s day by feeding them.

Even though the organisation is run by volunteers we still have costs – from the rental of our Sharehouse ( it where all the produce comes in before it is shared out to all the wonderful chefs and cooks ), to the rental of trucks, the utilities, and more.

I humbly ask you to help us raise funds in your country with your chefs Association. Your Dollar, Euro, and Pounds stretch far in this beautiful country. Literally, every cent counts in these troubled times. For less than a dollar, we can produce and deliver a nutritious meal.

Sadly, our resources are currently stretched – with supply chains been halted from the coast- many communities are being forgotten – the news and support are mainly focusing on the larger cities of Durban and Johannesburg – between them lies many small towns some of them have no fuel, food, medicine or water. In addition to our committed network of kitchen hubs across the country, we leave on Monday with some 4 tons of essentials from Johannesburg. A small first step

The South African people and particularly the culinary community fondly and thankfully remembers the various Cooks Tours against Hunger which was hosted by the Chefs Association- unfortunately, we cannot do these activities at this time. Humbly, we ask you to send what you can in terms of financial aid – every dollar, euro, pound, and yen will make a difference to fellow humans, and it will all be accounted for – the charity is run by volunteer chefs.

Without your support, many will go to bed hungry, food waste will continue and the key philosophy– Good Clean and Fair food for all, will undoubtedly take a back seat as community poverty increases in these uncertain times.
If you have any questions, I would be happy to provide you with more information about how you can help support our work at Chefs with Compassion. Email: [email protected].

We greatly appreciate your donation, and it will be used to continue to rescue produce, cook nutritious meals and feed the vulnerable.

Please join us! Please share with other organisations and institutions who you feel may be able to help. With your donation, we’re one step closer to achieving our goal of raising $100 thousand dollars from chefs, cooks, and producers across the globe.

With culinary regards,

Arnold Tanzer

www.cwc.org.za

Donate via EFT

Bank Name: First National Bank Account Holder: Chefs with Compassion
Account Type: Cheque Account Number: 62852995269 Branch Code:250655 Swift: FIRNZAJJ.

Donate via Payfast:

https://www.payfast.co.za/donate/go/chefswithcompassion

DONATE NOW

Please help us spread the word. Click the button below to download the letter to share with your network.
DOWNLOAD THE LETTER

To learn more about Chefs with Compassion and their great work, you can watch Episode 4 of Sustainability Around the World.

You can also read more about them in the latest issue of Worldchefs Magazine.

To find out how you can get involved at Chefs with Compassion visit their website cwc.org.za and their Facebook page Chefs with Compassion.

For more on the South African Chefs Association, visit sachefs.co.za.

News

Alshaya Group First in MENA to Offer Global Hospitality Certification

Post author By Olivia
Post date July 13, 2021

A unique career certification programme for Alshaya food professionals, created in partnership with Worldchefs and City & Guilds UK

As part of its ongoing investment in people, Alshaya Group, one of the world’s leading brand franchise operators has launched the Alshaya Global Hospitality Certification (AGHC), a unique international culinary certification to help develop the careers of its professional culinary employees.

With a wide portfolio of award-winning restaurants including The Cheesecake Factory, P.F. Chang’s, Texas RoadHouse, Asha’s, Dean & Deluca, Bouchon Bakery and Princi, Alshaya Group has a strong hospitality footprint in the region bringing customers a wide choice of well-loved international restaurant brands.

The Alshaya Global Hospitality Certification (AGHC) is recognised by the City & Guilds of London Institute (City & Guilds) and endorsed by the World Association of Chef’s Societies (Worldchefs). AGHC. The first of its kind in the region the certification programme provides employees in Alshaya Group’s hospitality division with professional recognition for their skills and expertise, benchmarked to international standards.

AGHC is fully funded by Alshaya for its employees as part of Alshaya’s ongoing investment in its people and provides a fully portable, practical, and professional qualification. Certification is broken down into five levels, depending on the employee’s expertise and level of responsibility. No exams or study time is needed, and certification is based solely on experience and level of responsibility and is assessed by an independent panel. Certification is made in the form of a digital badge, which provides a portable secure method to showcase achievements and allows for a physical certificate to be printed, if required.

AGHC will make it possible for Alshaya employees to get recognised for the skills and experience they have developed whilst working and will help them stand out from the crowd as their career develops.

Commenting on the new certification, Matthew Holgate, President – Hospitality Division at Alshaya Group said: “We are delighted to have partnered with Worldchefs and City & Guilds to introduce this international culinary certification for our employees. We continually invest in our people and recognise that career development and training is critically important to maintaining world-leading levels of excellence. Professional development is key to this and we have seen what incredible things can happen when our employees are empowered with new skills and confidence. We are extremely happy and proud to be offer this unique certification programme.”

This article was originally published by Worldchefs Collaborative Partner Alshaya Group

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Global Vegan Chefs Challenge to Launch in 2024

Post author By Anand
Post date July 13, 2021
1 Comment on Global Vegan Chefs Challenge to Launch in 2024

Global Vegan Chefs Challenge to Launch in 2024

Paris, 13 of July 2021 – The World Association of Chefs Societies (Worldchefs) announced today the Global Vegan Chefs Challenge will be launched during the 2024 Worldchefs Congress in Singapore.

Worldchefs President Thomas Gugler stated, “The Global Vegan Chefs Challenge will be an exciting opportunity for Worldchefs members interested in expanding and showcasing their expertise and knowledge of Vegan Cuisine.”

As part of the Global Chefs Challenge Series, the Global Vegan Chefs Challenge will join the Global Chefs Challenge, Global Pastry Chefs Challenge and Global Young Chefs Challenge.

The Global Vegan Chefs Challenge will include 8 countries with 1 team per Continent (7) and 1 team representing the host country, bidding to take home the title of Global Vegan Chef Champion. Each Continent will be required to select their finalist through a semi-final cook-off.

The teams will consist of a chef (any age) and an apprentice, culinary student or commis chef under 25 years of age as of January 1, 2024. They will be required to prepare and present a well-balanced 4 course Vegan Menu including amuse bouche, cold or warm appetizer, main course, and dessert.

Culinary Competition Committee Chairman Rick Stephen stated, “The Global Vegan Chefs Challenge will support Worldchefs mission as leaders in global culinary advancement and culinary competitions.”

For more information, contact:

Rick Stephen, Chairman

Worldchefs Culinary Competition Committee

Email: [email protected]

– ENDS –

Featured photo credit: Restaurant Guru

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 curriculums, 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.

Blog Company / Partner Country National News

Programme Director (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

Post author By Anand
Post date July 8, 2021

Programme Director (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Director (International Cuisine)

Ref: VTC-PD(ICI)-2021

Major Duties:

To plan and monitor the curriculum design and development of various new and existing international culinary programmes of the International Culinary Institute;
To provide academic leadership in validation and accreditation of all culinary training programmes of the Institute;
To formulate and implement the Institute’s strategic development plan and projects;
To plan, review and manage the provision and utilisation of academic staff and resources;
To assist in developing and reviewing quality policies / procedures, and to monitor the academic quality of training programmes;
To drive the development of new services and culinary programmes to meet the needs of the stakeholders;
To establish and foster academic collaborations with industry partners, professional bodies and institutes both local and overseas; and
To carry out different managerial / administrative roles and ensure teaching duties are effectively assigned and deployed by the Institute.

Requirements:

A recognised degree and / or professional qualifications in the relevant discipline;
At least 8 years relevant experience at the appropriate level of responsibility in vocational education or industry experience at management level in hospitality / catering industry;
Good understanding of western cuisine trade test systems;
Solid experience in culinary management at senior executive level;
Proven records of professional development in culinary management and networking with the hospitality and catering industry;
Good understanding of the current and future development of vocational education in western and international cuisine;
Exceptional leadership and managerial skills, excellent interpersonal and communication skills and the ability to work independently;
Good presentation and communication skills;
Knowledge in programme design, development, validation and accreditation of training programmes will be an advantage; and
Ability to pass a trade test.

Notes:

The post is in the rank of Senior Training Consultant under the VTC Grade and Rank System.
The appointee may be required to perform duties outside normal office hours.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Benefits:

We offer a competitive remuneration package to the right candidate. Appointment will be made on contract and renewal is subject to staff performance and service need.
Housing allowance, passage and baggage allowance will be provided for eligible appointees whose current / normal places of residence is proven to be outside Hong Kong.

Application Procedures:

Please apply by email or post, with a resume and a cover letter, setting out your background and achievements in meeting the position requirements, quoting the position and ref. to Ms Patsy Cheung, Suite 610, 6/F Ocean Centre, 5 Canton Road, TST, Kowloon, Hong Kong. Email: [email protected]. The closing date of application is 28 July 2021.

For confidential enquiries, please contact Ms Patsy Cheung at +852 3180 4917.

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful. The Council reserves the right not to fill the post(s). Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

Advertised: 8 July 2021
Application close: 28 July 2021

To Apply:

Email: [email protected].

To search this job and thousands more, create your free Worldchefs online account!

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News

Celebrating World Chocolate Day with Dilmah Tea & Lindt

Post author By Olivia
Post date July 7, 2021

This July, we invite you to celebrate World Chocolate Day by creating exceptional, personal experiences with a pairing as simple as… Chocolate and Tea!

Serve guests multiple dimensions of taste, texture and flavour when you pair Lindt Excellence Chocolate with Ceylon Tea from our Dilmah Watte Tea Selection.

Learn how to discern the best flavours for the palate with Tea Grower and Dilmah CEO, Dilhan C. Fernando in this video:

https://youtu.be/hmlxPRLYhQs

The Watte Series of Single Region Teas recognizes the individuality of every tea drinker. The range features a selection of distinctly different teas from the four premier tea growing regions of Ceylon, each possessing its own bouquet, mouthfeel and flavour.

Shop the Watte Range Here: https://shop.dilmahtea.com/our-teas/watte

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Worldchefs Certified Judging Levels Expanded to Support Skills Development

Post author By Anand
Post date July 6, 2021

Worldchefs Certified Judging Levels Expanded to Support Skills Development

The Worldchefs Culinary Committee has expanded Worldchefs Certified Judge levels to support the highest standards in culinary competitions and juries.
The new model provides additional opportunities for skills development in culinary competition judging.
Worldchefs Certified Judges will be issued updated Worldchefs’ certificates and digital badges matched to their new judging level. Individuals are encouraged to update their Worldchefs online profile for the most up-to-date information on the Worldchefs Certified Judge Directory.

Paris, 6 of July 2021 – The Worldchefs Culinary Competition Committee (CCC) has expanded Worldchefs Certified Judge levels to support the highest standards in culinary competitions and juries. The new model has been developed as part of the CCC’s mission to advance standards of excellence built on professionalism, leadership, and collaboration.

“The whole idea of the change was to modernize our approach to every changing aspect of the culinary world,” says Rick Stephen, Worldchefs Culinary Committee Chairman. “Keeping up with food and the world standards and the new challenges that face all food-related competitions with hygiene and food waste been paramount.”

The new levels will provide additional opportunities for skills development in culinary competition judging. Worldchefs Certified Judges can progress through the judging levels over the course of their career and culinary competition experience to reflect their commitment and expertise in the field.

The Culinary Committee has taken a dynamic approach to incorporate mentorship and peer learning into the new model. A Learner Judge-or Rookie Judge-level has been introduced to advance the future of juries, encouraging competitions around the globe to take a more active role in supporting the new guard of international competition standards.

“We envisage the opportunity to feature more traditional cuisines from our members’ regions and countries, but also to have these cuisines on the international stage and be judged by experts in that style of cuisine,” says Stephen.

Complete information on the application process and requirements to become a Worldchefs Certified Judge can be found here. A brief outline of the new judging levels is as follows:

Rookie / Learner Judge: Qualifying candidates with the necessary endorsements can serve at a Rookie / Learner Judge level. Proof of participation as a Rookie / Learner Judge at Worldchefs Endorsed Competitions can be used as supporting documents in applications for all Worldchefs Certified Judge levels.
Sponsored Judge: Qualified chefs recognized as experts from a reputable company or institution can serve at a Sponsored Judge level. Sponsored Judges are mentored by a Worldchefs Certified Judge prior to any event.
Worldchefs Certified Regional Judge: The Worldchefs Certified Regional Judge level is designed for culinary competition jurors with a local scope, not just limited to regional, but also international regions where your language or cuisine may be featured. This is a stepping stone to the next level.
Worldchefs Certified Continental Judge: The Worldchefs Certified Continental Judge level represents mid-level culinary professionals with some judging experience, including competitors with silver medal performance and/or a minimum of two years in a high-end restaurant environment. The Worldchefs Certified Continental Judge level has replaced the former B Judge level.
Worldchefs Certified International Judge: The Worldchefs Certified International Judge level represents senior-level culinary professionals with advanced judging experience, including competitors with silver medal performance and/or a minimum of five years in a high-end restaurant environment. The Worldchefs Certified International Judge level has replaced the former A Judge level. The new rules also allow for Worldchefs Certified International Judges to serve as observer judges.
Worldchefs Honorary / Life Judge: The Worldchefs Honorary / Life Judge level is awarded by the Worldchefs President for outstanding contributions to Worldchefs and competition programs. Recipients must be in good standing as a Worldchefs Certified Judge at any level.

Additional requirements for specialized credentials still apply for applications to judging categories, which now include: Culinary Arts & Hot Kitchen, Pastry Arts, Carving, Community Catering, and Vegan/Plant-Based Cuisine.

Current Worldchefs Certified Judges will be issued updated Worldchefs’ certificates and digital badges matched to their new judging level. Individuals are encouraged to update their Worldchefs online profile to ensure the most up-to-date information on the Worldchefs Certified Judge Directory.

From the Worldchefs Certified Judges Directory competition organizers, competitors, and colleagues can contact Worldchefs Certified Judge via their custom profile on Worldchefs online community platform.

To connect with Certified Judges, national associations, leading companies, and hospitality professionals around the globe, new users can create a free account within seconds at www.worldchefs.org/login.

-Ends-

ABOUT WORLDCHEFS

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

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

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

For any media inquiries, contact:

Clare Pettersson

Communications Manager, Worldchefs

[email protected]

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