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.
Global Chefs Challenge Finals 2018
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.”
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.
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: patsy.cheung@kos-intl.com. 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: patsy.cheung@kos-intl.com.
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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.
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.
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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.
El Colegio Nacional de Chefs Profesionales de México A.C. joins Worldchefs as National Member
El Colegio Nacional de Chefs Profesionales de México A.C. has joined as a Worldchefs National Member.
Founded in 2018, El Colegio Nacional de Chefs Profesionales de México A.C. is the largest network of professionals in the food and beverage industry in Mexico, with diverse programs to support the growth of cooks and chefs at all stages of their professional development.
Paris, 5 of June 2021 – El Colegio Nacional de Chefs Profesionales de México A.C. has joined as a Worldchefs National Member. Founded in 2018, El Colegio Nacional de Chefs Profesionales de México A.C. represents the largest network of professionals in the food and beverage industry in Mexico, with diverse programs to support the growth of cooks and chefs at all stages of their professional development.
In 2006, a small group of passionate chefs recognized the lack of a Mexican association needed to unite and represent workers in the food and beverage industry. In addition, there was an urgent need to expand and promote the ideals and high standards of Mexican gastronomy in other parts of the world. With the encouragement of the Worldchefs Board of Directors, the establishment of the association began in 2018, and on April 16, 2019, El Colegio Nacional de Chefs Profesionales de México A.C. was officially registered.
“We are proud to welcome Mexico to the Worldchefs global family,” says Thomas Gugler, Worldchefs President. “Their commitment towards the culinary community and to the advancement of knowledge, exchange, and experience is an inspiration for all the culinarians around the globe.. We look forward to working together on our shared mission to build strong professional bonds with colleagues and chefs all around the world.”
El Colegio Nacional de Chefs Profesionales de México A.C. shares a core mission to advance the food and beverage industry to a level of excellence through the union and representation of gastronomy professionals in Mexico and around the globe. Their main objectives center around education, dialogue, and global connection.
El Colegio Nacional de Chefs Profesionales de México A.C. works to enrich the cultural wealth of Mexico through its gastronomy. A fundamental part of their mission is to promote and protect the vast heritage cuisine and foodways of Mexico. Through this, the association aims to foster understanding and respect, with professionalism and responsibility as core tenets for Mexican chefs around the world.
Photo: El Colegio Nacional de Chefs Profesionales de México A.C.
The young association has also nurtured a highly ranked national culinary team. Since 2012, the Mexico Culinary Team has competed for their country in some of the biggest competitions in the world, including IKA Culinary Olympics, and the Culinary World Cup and the Global Chefs Challenge. Mexico is ranked among the top 20 teams in the world in multiple categories, including Hot Kitchen, Pastry Arts and Banquets. One of the team members, Chef José Carlos Pérez Lecona, is ranked among the Top 5 in the world in the Mukimono specialty of carving, with 9 gold medals to date in Germany, Italy, and Luxembourg.
“I send greetings from all the chefs who are part of our association.We will continue working to ensure that more people in Mexico and around the world know the values and initiatives of Worldchefs,” says Rodrigo Ibañez, President of El Colegio Nacional de Chefs Profesionales de México A.C.
To connect with members of El Colegio Nacional de Chefs Profesionales de México A.C. as well as other national associations, leading companies, and hospitality professionals around the globe, create a free Worldchefs account within seconds at www.worldchefs.org/login.
Feature image: Mexico’s Junior National Team at the IKA/Culinary Olympics award ceremony. Photo: Worldchefs
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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.
ABOUT EL COLEGIO NACIONAL DE CHEFS PROFESIONALES DE MÉXICO A.C.
Founded in 2018, El Colegio Nacional de Chefs Profesionales de México A.C. works to unite the gastronomy professionals of Mexico at all levels of their careers who are in search of professional improvement, promoting specialization and international certification, participating and organizing conferences, seminars and world-class competitions, publicizing the heritage and wealth of the national gastronomy.
As part of this mission, the association’s key objectives are to:
GROUP the graduates in gastronomy, chefs, students and the like from Mexico to fight for their professional improvement. ESTABLISH and foster fraternal relations with other professional associations, especially with those of similar or related professionals in the country.
MONITOR the professional exercise of the Food and Beverage industry, in order that it be carried out within the highest moral and legal plane.
PROMOTE the issuance and reform of Laws and Regulations relating to the exercise of Gastronomy, Service and Sommelier.
PROMOTE the general culture, specialization and international certification of the members, as well as the dissemination of Mexican Gastronomy in the world.
PARTICIPATE and organize congresses, forums, panels, seminars, courses, diplomas, certifications, etc., and culinary competitions.
El Colegio Nacional de Chefs Profesionales de México A.C. se une a Worldchefs como Miembro Nacional
El Colegio Nacional de Chefs Profesionales de México A.C. se ha unido a Worldchefs como Miembro Nacional.
Fundado en 2018, el Colegio Nacional de Chefs Profesionales de México A.C. es la asiciación de profesionales de la indistria de Alimentos y Bebidas mas grande de México, con diversos programas que propician el crecimiento de chefs y cocineros en cualquier etapa de su desarrollo profesional.
París, 5 de junio de 2021 – El Colegio Nacional de Chefs Profesionales de México A.C. se ha incorporado como Miembro Nacional de Worldchefs. Fundado en 2018, el Colegio Nacional de Chefs Profesionales de México A.C. representa la red de profesionales más grande de la industria de alimentos y bebidas en México, con diversos programas para apoyar el crecimiento de cocineros y chefs en todas las etapas de su desarrollo profesional.
En 2006, un pequeño grupo de chefs apasionados detectó la falta de una asociación mexicana necesaria para unir y representar a los trabajadores de la industria de alimentos y bebidas. Además, existía una urgente necesidad de expandir y promover los ideales y altos estándares de la gastronomía mexicana en otras partes del mundo. Con el apoyo de la Junta Directiva de Worldchefs, el establecimiento de la asociación comenzó en 2018, y el 16 de abril de 2019 se registró oficialmente El Colegio Nacional de Chefs Profesionales de México A.C.
“Estamos orgullosos de darle la bienvenida a México a la familia global de Worldchefs”, dijo Thomas Gugler, presidente de Worldchefs. “Su compromiso con la comunidad culinaria y con el avance del conocimiento, el intercambio y la experiencia es una inspiración para todos los apasionados de la gastronomía y la hospitalidas de todo el mundo. Esperamos trabajar juntos en nuestra misión compartida de construir fuertes lazos profesionales con colegas y chefs. alrededor del mundo.”
El Colegio Nacional de Chefs Profesionales de México A.C. comparte la misión principal de hacer avanzar la industria de alimentos y bebidas a un nivel de excelencia a través de la unión y representación de profesionales de la gastronomía en México y en todo el mundo. Sus principales objetivos se centran en la educación, el diálogo y la conexión global.
El Colegio Nacional de Chefs Profesionales de México A.C. trabaja para enriquecer la riqueza cultural de México a través de su gastronomía. Una parte fundamental de su misión es promover y proteger la vasta herencia culinaria y gastronómica de México. A través de esto, la asociación tiene como objetivo fomentar la comprensión y el respeto, con el profesionalismo y la responsabilidad como principios fundamentales para los chefs mexicanos de todo el mundo.
Foto: El Colegio Nacional de Chefs Profesionales de México A.C.
La joven asociación también ha nutrido un equipo culinario nacional de alto rango. Desde 2012, el Equipo Culinario de México ha competido por su país en algunas de las competencias más importantes del mundo, incluidas las Olimpiadas Culinarias IKA, la Copa Mundial de la Gastronomía y el Desafío Global de Chefs. México está clasificado entre los 20 mejores equipos del mundo en diferentes categorías, que incluyen Cocina Caliente, Pastelería y Banquetes. Uno de los miembros del equipo, el Chef José Carlos Pérez Lecona, está clasificado entre los 5 mejores del mundo en la especialidad de tallado de Mukimono, con 9 medallas de oro hasta la fecha en Alemania, Italia y Luxemburgo.
“Envío los saludos de todos los chefs que formamos parte de nuestra asociación. Continuaremos trabajando para que más personas en México y en todo el mundo, conozcan los valores e iniciativas de Worldchefs”, dice Rodrigo Ibáñez, presidente del Colegio Nacional de Chefs Profesionales de México A.C.
Para conectarse con miembros de El Colegio Nacional de Chefs Profesionales de México A.C., así como con otras asociaciones nacionales, empresas líderes y profesionales de la industria de la hospitalidad de todo el mundo, cree una cuenta gratuita de Worldchefs en segundos en www.worldchefs.org/login.
Foto principal: Equipo Nacional Junior en las Olimpiadas Culinarias IKA, durante la ceremonia de premiación. Foto: Worldchefs
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ACERCA DE WORLDCHEFS
La Asociación Mundial de Sociedades de Chefs, conocida como Worldchefs, es una red global dinámica de 110 asociaciones de chefs en todo el mundo. Una voz líder en la industria hotelera, Worldchefs lleva 91 años de historia desde su fundación en la Sorbona por el venerable Auguste Escoffier. Representando una membresía internacional movilizada de profesionales culinarios, Worldchefs se compromete a promover la profesión y aprovechar la influencia del uniforme del chef para el mejoramiento de la industria y la humanidad en general.
Worldchefs se dedica a elevar los estándares culinarios y la conciencia social a través de estas áreas de enfoque centrales:
Educación: Worldchefs ofrece apoyo para la educación y el desarrollo profesional a través del emblemático programa de capacitación en línea de la Academia Worldchefs, una red diversa de socios educativos y planes de estudio de Worldchefs, y la primera certificación mundial en hotelería que reconoce las habilidades en el trabajo en hotelería;
Networking: Worldchefs conecta a los profesionales culinarios de todo el mundo a través de su plataforma de comunidad en línea y proporciona una puerta de entrada a las oportunidades de trabajo en red de la industria a través de eventos patrocinados y el evento bienal Worldchefs Congress & Expo;
Competencia: Worldchefs establece estándares globales para las reglas de competencia, brinda seminarios de competencia y garantía de jueces certificados por Worldchefs, y opera el prestigioso Global Chefs Challenge;
Humanitarismo y sostenibilidad: los programas Worldchefs Feed the Planet (Alimentando el Planerta) y World Chefs Without Borders (Chefs sin Fronteras) alivian la pobreza alimentaria, brindan apoyo en caso de crisis y promueven la sostenibilidad en todo el mundo.
Para obtener más información sobre Worldchefs, visítenos en www.worldchefs.org.
ACERCA DE EL COLEGIO NACIONAL DE CHEFS PROFESIONALES DE MÉXICO A.C.
Fundado en 2018, El Colegio Nacional de Chefs Profesionales de México AC trabaja para unir a los profesionales de la gastronomía de México en cualquier nivel de sus carreras y que están en busca de superación profesional, promoviendo la especialización y certificación internacional, participando y organizando congresos, seminarios y competencias de clase mundial, dando a conocer el patrimonio y la riqueza de la gastronomía nacional.
Como parte de esta misión, los objetivos clave de la asociación son:
AGRUPAR a los graduados en gastronomía, cocineros, estudiantes y afines de México para luchar por su superación profesional.
ESTABLECER y fomentar relaciones fraternales con otras asociaciones profesionales, especialmente con las de profesionales similares o afines del país.
MONITOREAR el ejercicio profesional de la industria de Alimentos y Bebidas, con el fin de que se lleve a cabo dentro del más alto plano moral y legal.
PROMOVER la emisión y reforma de Leyes y Reglamentos relativos al ejercicio de la Gastronomía, Servicio y Sommelier.
PROMOVER la cultura general, especialización y certificación internacional de los miembros, así como la difusión de la Gastronomía Mexicana en el mundo.
PARTICIPA y organiza congresos, foros, paneles, seminarios, cursos, diplomas, certificaciones, y ccompetencias gastronómicas.
Cocoon-like dining spaces, mood-altering lights, fragrances paired with food — the haute end of the restaurant chain is simmering with multi-sensory intrigue. Le Cordon Bleu contributing editor Sona Bahadur explores the growing popularity of immersive gastronomic experiences that stimulate not just taste buds but all of the senses to heighten the pleasure of eating.
Can a lollipop evoke the same feelings as listening to Tchaikovsky’s 1812 overture? Can an edible version of a Jackson Pollock painting be created on the dining table? Can a loaf of heritage wheat bread bring alive the last supper prepared in Pompeii moments before Mt Vesuvius erupted and reduced the ancient Roman city to ashes? If you’re a multi-sensory cuisine enthusiast, you’ll know that the answers are yes, yes and yes!
The said Tchaikovsky lollipop made its appearance at a 2016 International Society of Neuro-gastronomy meeting; the heritage bread was recreated by British culinary wizard Heston Blumenthal as part of a meal inspired by the cuisine of Pompeii last year, and the Jackson Pollock-inspired dessert is just one among many of Grant Achatz’s genre-bending dishes for his Chicago-based restaurant Alinea.
Only a decade ago, such high-concept experiences would have been dismissed as flights of fancy. Worse, they would have elicited derision. A good meal should speak for itself, traditionalists would have scorned. Yet what was once just the simple pleasure of eating is increasingly becoming a curated, playful, often tech-aided spectacle that takes dining to new levels of enjoyment.
Sense and satiety:
Although the act of eating is multi-sensory by its very nature, the notion that enjoying food and drink transcends taste and involves all of the five senses began finding wider acceptance during the 2010s. An increasing number of high-end restaurants are experimenting with smells, sounds, storytelling and other “off-the-plate” elements to manipulate the perception of flavour. From dining in the dark to 12-course culinary operas, from musical food pairings to high-tech “taste pods” that enhance the taste of chocolates, sense-stimulating experiences are all the rage.
The science of flavour perception:
The popularity of multi-sensory dining owes in large part to the emergence of the science of neuro-gastronomy, which has helped unravel the complex multi-sensory brain processes that create the range of flavours we experience when eating and drinking. According to neuro-scientist Gordon M. Shepherd, our appreciation of what is in the mouth is created by the brain. Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating, postulates a similar view. “I think we all assume that taste comes from our tongues….In fact, all of your senses are involved. Everything from the colour of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”
All the food world’s a stage:
What started in the lab segued into the kitchen. Blumenthal was at the vanguard of experiential dining. His Sound of the Sea, a plate of oysters, clams, seaweed and panko “sand,” which comes with an iPod tucked into a conch shell at the Fat Duck, is now regarded as a classic of multi-sensory dining. The iPod plays sounds of the ocean, waves crashing and children playing to conjure up feelings of nostalgia. Ferran Adria and Grant Achatz, who began serving menus that stimulate the senses a decade ago, have been equally influential. As the trend finds fans across the globe, more examples have emerged — Schloss Schauenstein in Switzerland, Ultraviolet in China, El Celler de Can Roca in Spain, and more.
The appeal of immersive cuisine:
Modern chefs are recognising that flavour is more potent than taste as it engages all the senses and can evoke nostalgia, reminiscence and emotion. Using audio and other sensory influences enables them to enhance the flavours of their dishes and make them more memorable. Curious, up-for-anything diners are just as hungry for enhanced dining experiences that play on all of their senses. What’s more, they are willing to pay a pretty penny for them. Witness the popularity of Ibiza’s Sublimotion, billed the world’s most expensive restaurant, where Michelin-starred chef Paco Roncero takes diners on a multi-sensory culinary voyage by fusing art, gastronomy and virtual reality. The phantasmagoric adventure comes at a price — a whopping $2,000 per meal.
A taste of the future:
The exorbitant price points of dining at multi-sensory restaurants put them beyond the reach of most diners, thereby limiting their appeal to a tiny but influential niche. Spending five hours eating a 17-course meal might not be everybody’s cup of tea. Yet there is no denying that theatrical, forward-thinking restaurants are here to stay. Neuro-gastronomy is still in its nascence and brings a lot to the table. As the field evolves and new studies emerge, practitioners of multi-sensory cuisine will take vastly different approaches to dining to accentuate their distinctiveness. Advances in technology coupled with an increasingly multidisciplinary approach to dining — think storytelling, augmented reality, virtual reality, robotics, opera, electronica, poetry, olfaction, performing arts, singing, painting, cinema, music — will continue to push the boundaries of the culinary arts.
Meanwhile, one can’t help but wonder what they will do to a lollipop next.
This article was originally published by Worldchefs Education Partner Le Cordon Bleu.
Paris, 25 June 2021 – It is with great sadness that we share with you the news of the passing of our honorary member Wynand Vogel, last week. During a private funeral yesterday, we had the opportunity to bid Wynand farewell. It was the wish of both Wynand and his family to announce his passing only after the funeral had taken place.
We will remember Wynand as a very committed member of the Gastronomisch Gilde. Under his leadership the competitions of the Gastronomisch Gilde have become the success they are today. Wynand was associated with the Culinary team the Netherlands for decades. First as chef d’equipe, later as chef de mission. Many successes have been achieved under his leadership. He was actively involved in our association and we were grateful for how he shared his valuable knowledge and advice.
As a judge and chairperson for Worldchefs, both at home and abroad, his expertise for cooking competitions has been widely recognized and praised.
We are all going to miss Wynand’s sincerity, humor, commitment and most of all his friendship.
Our thoughts go out to all those who loved him and we wish them strength at this difficult time in dealing with this enormous loss.
PARIS June 15, 2021 — Worldchefs Academy is excited to announce the launch of the Italian Pre-Commis Chef Course! Adding to the line-up of free courses available for our global community, the Italian Pre-Commis Chef Course joins the English, Spanish, Portuguese and Arabic Library!
“On behalf of the Worldchefs Board of Directors, I would like to congratulate all the Italian Chef Volunteers who helped bring this educational opportunity to aspiring Chefs in Italian-speaking communities around the world. We are proud to be now offering the Pre-Commis Chef Course in 5 languages and will be adding German and Mandarin later this year” stated Worldchefs President Thomas Gugler.
With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, food hygiene and sanitation, basic cooking and culinary nutrition, the Pre-Commis Chef Course can be followed as a complete curriculum and individual lessons can be used to compliment other existing courses or provide theoretical components to culinary apprenticeship.
Photos Credit: FIC National Congress 2019 in Catania, Sicily
Participants can learn through the online platform or via the mobile app also offering an offline study mode. By connecting to the Internet when available they can download the course via the mobile app and study any time, with or without Internet. Then they simply go back online when ready to complete the final assessment. The Pre-Commis Chef Course also links to Worldchefs Certification opportunities and offers to be the first step on the culinary career pathway.
Worldchefs Academy would like to extend its sincere gratitude and recognition to Domenico Maggi,Worldchefs Continental Director Europe South for his dedication, time and contributions during the development of the Italian Pre-Commis Chef Course over the past 2 years.
Special recognition is also extended to the Federazione Italiana Cuochi (FIC) Chef Volunteers for their help during the Italian Pre-Commis Chef Course Review: Rossanina Del Santo, Giuseppe Giuliano and Giovanni Guadagno. And a heartfelt thank you to FIC President Rocco Pozzulo and FIC Social Network Representative Riccardo Carnevali for their support and contribution towards creating this opportunity for the future of Italian Chefs worldwide.
Worldchefs Academy is proud to welcome Domenico Maggi and Rossanina Del Santoas Worldchefs Academy Italian Advisors and looks forward to working together with them to further promote, showcase, develop and extend the reach of the Italian Pre-Commis Chef Course.
About Worldchefs Academy
Worldchefs Academy, a division of World Association of Chefs Societies (Worldchefs), developed the Pre-Commis Chef online course and mobile app in conjunction with NestléProfessional and the Pro Gastronomia Foundation to offer culinary education for aspiring chefs that may not have the means, mobility or flexibility to attend full-time culinary school. The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and is available at www.worldchefsacademy.com.
About Worldchefs
The World Association of Chefs’ Societies (Worldchefs) is a dynamic global network with over 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 93 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 culinary profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large. Learn more at www.worldchefs.org.
Si Chef! Il Corso di Italiano Pre-Commis Chef è Live!
PARIGI Giugno 15, 2021 — Worldchefs Academy è lieta di annunciare il lancio del Corso Italiano Pre-Commis Chef! In aggiunta al programma di corsi gratuiti già disponibili per la nostra comunità globale, il Corso in Italiano Pre-Commis Chef si unisce alle nuove proposte in Inglese, Spagnolo, Portoghese e Arabo!
“A nome del Consiglio di Amministrazione di Worldchefs, vorrei congratularmi con tutti gli chef italiani volontari che hanno contribuito a portare questa opportunità educativa agli aspiranti Chef nelle comunità di lingua italiana in tutto il mondo. Siamo orgogliosi di offrire ora il Corso per Pre-Commis Chef in 5 lingue e aggiungeremo tedesco e mandarino entro la fine dell’anno”, ha dichiarato il presidente di Worldchefs Thomas Gugler.
Con un programma che copre le basi della professionalità culinaria, le operazioni di ristorazione, la teoria culinaria, l’igiene del cibo e la sanificazione, la cucina di base e la nutrizione, il Corso Pre-Commis Chef può essere seguito come un piano di studi completo e le lezioni individuali possono essere utilizzate per completare altri corsi o fornire componenti teoriche all’apprendistato culinario.
I partecipanti possono apprendere attraverso la piattaforma online o tramite l’app mobile che offre anche una modalità di studio offline. Collegandosi a Internet, quando disponibile, possono scaricare il corso tramite l’app mobile e studiare in qualsiasi momento, con o senza Internet. Quindi sarà sufficiente tornare online quando saranno pronti per completare la valutazione finale. Il Corso Pre-Commis Chef si collega anche alle opportunità di certificazione Worldchefs oltre che come primo passo nel percorso di carriera culinaria.
La Worldchefs Academy desidera estendere la sua sincera gratitudine e riconoscimento a Domenico Maggi, Direttore Continentale di Worldchefs Europa Sud per la dedizione, tempo e contributi durante lo sviluppo del Corso Italiano Pre-Commis Chef negli ultimi 2 anni.
Un riconoscimento speciale è esteso anche agli chef volontari della Federazione Italiana Cuochi (FIC) per il loro aiuto durante la correzione del Corso Pre-Commis Chef in Italiano: Rossanina Del Santo, Giuseppe Giuliano e Giovanni Guadagno. E un sentito ringraziamento al Presidente FIC Rocco Pozzulo e al Rappresentante FIC Social Network Riccardo Carnevali per il loro supporto e contributo alla creazione di questa opportunità per il futuro degli chef Italiani nel mondo.
Worldchefs Academy è orgogliosa di dare il benvenuto a Domenico Maggi e Rossanina Del Santo come Consulenti Italiani di Worldchefs Academy e non vede l’ora di lavorare insieme a loro per promuovere, mostrare, sviluppare ed estendere ulteriormente la portata del Corso Pre-Commis Chef in Italiano.
Informazioni su Worldchefs Academy
Worldchefs Academy, una divisione della World Association of Chefs Societies (Worldchefs), ha sviluppato il corso online Pre-Commis Chef e l’app mobile in collaborazione con Nestlé Professional e la Fondazione Pro Gastronomia per offrire formazione culinaria agli aspiranti chef che potrebbero non avere i mezzi, mobilità o flessibilità per frequentare la scuola di cucina a tempo pieno. L’app mobile Worldchefs Academy può essere scaricata sia su App Store che su Google Play ed è disponibile su www.worldchefsacademy.com
A proposito di Worldchefs
La World Association of Chefs’ Societies (Worldchefs) è una rete globale dinamica con oltre 110 associazioni di chef in tutto il mondo. Una voce di primo piano nell’ospitalità, Worldchefs porta avanti 93 anni di storia dalla sua fondazione alla Sorbona ad opera del venerabile Auguste Escoffier. Rappresentando un’associazione internazionale attiva sul campo formata da professionisti della cucina, Worldchefs si impegna a far progredire la professione culinaria e a sfruttare l’influenza della giacca da chef per il miglioramento dell’industria e dell’umanità in generale. www.worldchefs.org
Chef Ulla Liukkonen was invited to become an honorary member of the World Association of Chefs’ Societies – the award was handed over on June 9, 2021 in Lahti
Ulla Liukkonen, President of the Finnish Chefs’ Association, has been awarded an honorary membership in the World Association of Chefs Societies (Worldchefs). Liukkonen has been the chairman of the Finnish Chefs since 2008. Lifetime Honorary Membership of Worldchefs is the highest recognition a chef can receive from his colleagues.
Ulla Liukkonen, President of the Finnish Chefs’ Association. PHOTO: Riikka Mantila
– I am extremely grateful for the recognition I have received and I want to share it with our entire association. I warmly thank Wordchefs, the board of the Finnish Chefs Association, the member associations and all our members, as well as our supporters, for their cooperation over the years to promote Finnish food culture,” says Liukkonen.
– Recognition is granted on the basis of strict selection criteria, such as the member states’ support for the applicant and meritorious work for the country’s chefs’ association and Worldchefs, says Petri Selander, vice-president of the Finnish Chefs’ Association.
Osmo Norha (1974) and Martti Lehtinen (2006) have previously been invited from Finland to become honorary members of Worldchefs.
The recognition was announced at the Worldchef Congress on 15 August 2020, which was held as a remote congress instead of the Worldchefs Congress & Expo in St. Petersburg due to the corona situation.
Due to the situation, the harnesses were handed over to Liukkonen less than a year late. A solemn handover ceremony was held on June 9, 2021 in Lahti in connection with the board meeting of the Finnish Chefs’ Association. In addition to SKM’s board, representatives of the regional association Päijät-Hämeen Keittiömestarit ry congratulated them.
The Finnish Chefs Association congratulates Liuko on the recognition.
PHOTO: Riikka Mantila
About Suomen Keittiömestarit (the Finnish Chefs’ Assocation)
The Finnish Chefs’ Association is a national association that acts as the central organization of regional chefs’ associations and as the guardian of the professional interests of its members, promotes professional skills and knowledge, and co-operates between communities, companies and individuals operating in the field. One of the main goals of the activity is to promote Finnish food culture and high-quality cooking skills. The association also supports competition activities in the field. The Finnish Chefs’ Association is a member association of the Nordic and world chef associations. Learn more at www.chefs.fi.
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.
Suomen Keittiömestarit ry:n puheenjohtaja, keittiömestari Ulla Liukkoselle on myönnetty maailman keittiömestariliiton The World Association of Chefs Societies -yhdistyksen (Worldchefs) kunniajäsenyys. Liukkonen on toiminut Suomen Keittiömestareiden puheenjohtajana vuodesta 2008 alkaen. Maailmanliiton elinikäinen kunniajäsenyys on korkein huomionosoitus, minkä keittiömestari voi saada kollegoiltaan.
– Olen äärettömän kiitollinen saamastani tunnustuksesta ja haluan jakaa sen koko yhdistyksemme kanssa. Kiitän lämpimästi Wordchefsia, Suomen Keittiömestarit ry:n hallitusta, jäsenyhdistyksiä ja kaikkia jäseniämme sekä tukijoitamme vuosien aikana tehdystä yhteistyöstä suomalaisen ruokakulttuurin edistämiseksi”, kiittää Liukkonen.
– Tunnustus myönnetään tiukkojen valintakriteerien pohjalta, joita ovat esimerkiksi jäsenmaiden tuki hakijalle sekä ansiokas toiminta oman maan keittiömestariliiton sekä Worldchefsien hyväksi, kertoo Suomen Keittiömestarit ry:n varapuheenjohtaja Petri Selander.
Suomesta maailmanliiton kunniajäseniksi on kutsuttu aiemmin Osmo Norha (1974) ja Martti Lehtinen (2006).
Tunnustus julkistettiin 15.8.2020 pidetyssä maailmanliiton kongressissa, joka järjestettiin koronatilanteen vuoksi etäkongressina Pietariin suunnitellun Worldchefs Congress & Expo -tilaisuuden sijasta.
Tilanteesta johtuen käädyt päästiin luovuttamaan Liukkoselle vajaan vuoden myöhässä. Juhlava luovutustilaisuus pidettiin 9.6.2021 Lahdessa Suomen Keittiömestarit ry:n hallituksen kokouksen yhteydessä. Paikalla onnittelemassa olivat SKM:n hallituksen lisäksi alueyhdistys Päijät-Hämeen Keittiömestarit ry:n edustajat.
Suomen Keittiömestarit ry onnittelee Liukkosta saadusta tunnustuksesta.
Suomen Keittiömestarit ry on valtakunnallinen yhdistys, joka toimii alueellisten keittiömestariyhdistysten keskusjärjestönä sekä jäsenistönsä ammatillisten etujen valvojana, ammattitaidon ja -tiedon edistäjänä sekä tekee yhteistyötä alalla toimivien yhteisöjen, yritysten ja yksityisten kesken. Yksi toiminnan keskeisimmistä tavoitteista on edistää suomalaista ruokakulttuuria ja korkealaatuista keittotaitoa. Yhdistys tukee lisäksi alan kilpailutoimintaa. Suomen Keittiömestarit ry on Pohjoismaiden ja maailman keittiömestariliittojen jäsenyhdistys. www.chefs.fi
The World Association of Chefs Societies -yhdistyksen (Worldchefs) on keittiömestariyhdistysten maailmanlaajuinen verkosto, joka on perustettu 1928. Yhdistyksen jäseninä ovat yli 90 maan kansalliset keittiömestariliitot, jotka edustavat yhteensä yli 10 miljoonaa ammattilaista ympäri maailmaa. www.wacs.org
The American Culinary Federation announced the election of Chef Kimberly Brock Brown, CEPC, CCA, AAC, as president, among other board positions, during an annual meeting on May 12. Chef Brock Brown will be inducted during the ACF National Convention in Orlando on August 5 and serve a two-year term.
Chef Jeff Bacon, CEC, CCA, AAC, was elected National Secretary. A run-off election, held between May 19 and June 2 for Chef-Candidates David Ivey-Soto, CEC, CCA, and Kyle Richardson, CEC, CCA, AAC, will decide the National Treasurer. In addition, ACF announced the following regional vice presidents:
Central Region Vice President: Rajeev Patgaonkar, CEC, AAC
Northeast Region Vice President: Barry Young, CEC, CCE, AAC
Southeast Region Vice President: Bryan Frick, CEC, AAC
Western Region Vice President: Greg Matchett, CEC
Remaining on the board for a two-year term are Chef Thomas Macrina, CEC, CCA, AAC, past president, and Chef Americo DiFronzo, CEC, CCA, AAC, American Academy of Chefs Chair.
Chef Brock Brown, who is currently serving her second two-year term as Southeast Region Vice President and who has previously served 2 terms as president of her local Charleston chapter, as well as 2 terms on the ACF ethics committee, said she decided to run for president because “I wanted women to have a voice and position of leadership in the organization. I have always preached to others that when opportunities present themselves, you should take them; now I felt it was my duty to practice what I was preaching.”
Chef Brock Brown plans to focus, first, on membership engagement, both at the student level and the professional level. She also hopes to encourage more women and chefs of color to be active and represented in ACF activities and leadership roles.
“We can and should be a diverse, 21st Century federation,” she says. “My work will focus on ways to train and mentor students, recent graduates and up-and-coming professionals. We should be grooming the younger generation to make sure their voices are heard.”
Chef Brock Brown also hopes to encourage others to run for the board and take up other leadership opportunities within ACF. “It would be great to have more seminars geared toward leadership, or information about next steps, especially for mid-career chefs,” she says.
As vice president, Chef Brock Brown focused heavily on enhancing communication between the board and membership. Soon after beginning her first term in 2017 she was the first to host a monthly conference call with regional members in order to keep them informed about ACF news, changes and happenings at the national and regional levels. That call became so popular that many members outside of the Southeast region would join in—including from New Orleans and Ohio chapters. “It has always been a great way to be able to talk, ask questions and exchange ideas with each other, and it was especially helpful last year when we couldn’t get together in person at all.” For many, Chef Brock Brown’s conference call has become a networking tool, not to mention an almost therapeutic outlet for members during tough, isolating times.
As president, Chef Brock Brown hopes to continue her commitment to transparency and communication in order to drive member engagement. In addition, she hopes to find ways to drive resources—financially and otherwise—for members, especially those hit hard by the pandemic.
“I’m one of the many chefs who got furloughed during the pandemic,” says Brock Brown. “So many have lost and are still losing incomes, jobs and careers, so I believe we need to be in a better position to be of help and to advocate for each other. Charity should and does begin at home.”
Born in Chicago and raised in the Western suburb of Maywood, Chef Brock Brown has had interest in food and cooking since a young child. As an adult, she fled to warmer climates, beginning in Dallas and settling down in Charleston, South Carolina. Currently, Chef Brown runs her own business as owner and corporate chef of Culinary Concepts, LLC, offering catering, personal chef and consulting services.
Her ACF membership began in 1981 while completing an ACF apprenticeship program at El Centro College in Dallas. She went on to work as an assistant pastry chef in Atlanta, and as an executive chef(Sweet & Savory) in healthcare and corporate settings in Asheville, North Carolina and in her current hometown. She has served as an adjunct baking and pastry teacher at Trident Technical College and Johnson & Wales University, both in Charleston. Chef Kimberly has also served as co-owner and corporate chef for a specialty foods distributor in North Charleston.
Chef Brock Brown has participated in a variety of competitions, including the Gulf of Mexico Seafood Challenge in the 90s and she served as a member of Team South Carolina in the Culinary Super Challenge (both ACF sanctioned events) in the years 2002 to 2004. She has also traveled internationally to serve as a judge and demonstrator at competitions in Serbia, South Africa and Turkey in the years between 2013 and 2015.
Chef Brock Brown was instrumental in the development of ACF’s Certified Culinary Administrator certification, as well as becoming one of the first to earn that designation. She has received multiple awards, including an ACF Cutting Edge award in 2015, an AAC service award in 2016, and the ACF National President’s Medallion in 2019. She was inducted into the Hall of Fame at Dallas College – El Centro Campus in 2015.
Chef Brock Brown is a self-published author of “Here I Am!: Chef Kimberly’s Answer to the Question ‘Where are the Female and Minority Chefs,’” and she has contributed to other books, including training manuals; “Real Women, Real Leaders: Surviving and Succeeding in the Business World” and ” Toques in Black: A Celebration of Black Chefs.”
She also spent two years as guest chef on WCSC (NBC-5) television’s “Coffee With” cooking segment and eight years as a guest chef on Charleston’s WCIV (ABC) TV “Lowcountry Live” talk show.
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