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Post author By WorldChefs Association
Post date May 18, 2018

Worldchef’s Recipe Podcast with Chef Carroll

Chef Carroll and The Recipe Podcast team travel to
Malaysia for the World Association of Chef Societies biennial Congress 2018.
Listen in to this unique collection of interviews of powerful chefs and
hospitality leaders from around the world.

Episode 01- Worldchef’s Recipe Podcast- Andy Cuthbert

Every 2 years, thousands of Chefs from all over the
world gather to share thoughts, ideas and innovations in the culinary field.
Prominent leaders and Chefs from all over take the stage to discuss the
coming trends and changes in food and cuisine. YOU DON’T WANT TO MISS
THIS! Hear Andy Cuthbert, WorldChefs Congress Chairman tell us about this
once in a lifetime event and how you can get there!

Check it out here : http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&cs_id=18767960&expiration=1526648620&hwt=a676d7fafc4bc21c961b6f36452cd00a

Don’t get left behind!

News Press Releases

Inter-Hotel Culinary Competition in Saudi Arabia – Three Makkah Hotels Take Top Awards

Post author By WorldChefs Association
Post date May 14, 2018

7^th May 2018, Jeddah,
Saudi Arabia: Recognized
worldwide as one of the Holy Cities of Islam, Makkah is also finding a name for
itself in the culinary world as three of its leading hotels have been awarded
as the best hotel kitchens in Saudi Arabia.

Chefs from Anjum Hotel Makkah,
Swissôtel Al Maqam Makkah, and Le Méridien Towers Makkah were
awarded bronze, silver and gold places respectively, at the Kingdom’s second
annual ‘Inter-Hotel Culinary Competition – Mystery Box Challenge’.

The competition, which took place in Jeddah as
part of the 2018 edition of The Hotel Show Saudi Arabia last month, witnessed
its most competitive line-up to date – with eleven kitchens from some of the
Kingdom’s leading hotels cooking up a storm in a bid to be crowned champion.

Endorsed by WORLDCHEFS, the Saudi Arabian Chefs’
Association and Culinary Partner, Unilever Food Solutions, it is the only event
of its kind in the Kingdom celebrating the excellent standards of its hotel
restaurants.

Each participating team was given three hours
to whip-up four courses using ‘Mystery Box’ ingredients only revealed to them
once they stepped inside the kitchen, the final dishes presented to a panel of
judges from WORLDCHEFS (The World Association of Chefs’ Societies).

The winning menu for Le Méridien Towers Makkah included a ‘Mixed Bean Salad’ for the starter,
‘Traditional Sweet Corn Soup’ for the soup, ‘Stuffed Chicken Breast with
Peaches’ as the main course and an ‘Orange Crème Brulee with Caramelized
Pineapple, Banana and Crispy Puff’ for dessert.

Upon winning the gold medal, Anas Mohammed
Ayyub Ansari, Head Chef at Le Méridien Towers Makkah said: “This feeling
is indescribable – all chefs dream to be crowned as Saudi Arabia’s top hotel
kitchen and we are very proud to win the gold for our hotel, Le Méridien Towers
Makkah.

“The judges
commented that they appreciated how we kept our dishes
modern in presentation, maintaining the
authenticity of the dish yet the taste spoke volumes about how passionate we
are about our food.”

Chef Yasser Jad,
Founder & President of the Saudi Arabian Chefs’ Association (SARCA) and
Manager Food & Beverages at Saudi Airlines, chaired the jury, a line-up of
expert local and international chefs.

Jad commented: “This year we raised the level of difficulty of
the competition significantly by limiting the number of items in the ‘Mystery
Box’, with chicken the only protein provided, for example.

“This ensured that teams had to be creative in
order to give their own signature take on each dish. The winning team from Le
Méridien Towers Makkah stood out with their chicken main stuffed with peaches,
a unique, Mediterranean take on the dish. This team was very professional and
managed to create flavorsome dishes with the limited ingredients available.

“Other chefs stuffed the chicken with dates
which maintained an Arabic touch. All of the menus were very impressive and to
a high standard. We look forward to returning to The Hotel Show Saudi Arabia
next year with a more challenging competition format and new ingredients for
the chefs to work with, in order to raise the bar even further.”

The Inter-Hotel Culinary Competition will
return for its third edition at The Hotel Show Saudi Arabia 2019, taking place
across three days – 21-23^rd April 2019 – at the Jeddah Centre for
Forums and Events.

Find out more at: www.thehotelshowsaudiarabia.com

ENDS

For more information and / or images, please
contact: Heather Macpherson, Senior PR Manager, dmg events hospitality and
design portfolio on heathermacpherson@dmgevents.com or +971 56 545 1630

NOTES FOR EDITORS

The Hotel Show Saudi Arabia is part of the dmg
events hospitality portfolio which also includes: The Hotel Show Dubai, The
Hotel Show Africa, Middle East Hospitality Awards and The Leisure Show Dubai.
dmg events’ hospitality
division is pioneering some of the world’s largest, most comprehensive and
innovative events dedicated to hoteliers, restaurateurs and leisure
professionals.

About dmg events
An international exhibition and publishing company, dmg events produces
market-leading exhibitions and conferences for the global energy, construction,
coatings, hospitality and interior design industries.

dmg events is a wholly-owned subsidiary of the
Daily Mail and General Trust plc (DMGT) an international portfolio of
information, media and events businesses listed on the London stock exchange.

dmg events Middle East, Asia & Africa

Founded in 1989, dmg events has operated in the
Middle East since 1995 and owns many leading brands including The Big 5
portfolio of construction events, INDEX – the Middle East’s largest event for
the interior design industry and The Hotel Show, the longest running and most
important event for the hospitality industry.

Headquartered in Dubai, UAE and with satellite
offices in India, South Africa and the UK, dmg events Middle East, Asia &
Africa organizes over 45 events across the Middle East, Africa, Asia, North
America and Europe. For more information visit www.dmgeventsme.com

About DMGT

DMGT manages
a diverse, multinational portfolio of companies, with total revenues of almost
£2bn, that provide businesses and consumers with compelling information,
analysis, insight, events, news and entertainment. DMGT is also a
founding investor and the largest shareholder of Euromoney Institutional
Investor PLC and ZPG Plc.

For more
information visit: www.dmgt.com

Blog Country National News

Worldchefs is in mourning. President Su passed away

Post author By WorldChefs Association
Post date May 9, 2018

Worldchefs is very sad to hear of the passing of President Su on Friday!

President Su did many wonderful things for China, CCA and the general hospitality industry in China.

President Su had opened China's arms & doors to the Culinary World

of Worldchefs

President Su had a vision for China and planted many seeds to watch them mature over the pass number of years that has led to International teams coming to China, China sending chefs to the Culinary Olympics,

Chefs from China on WorldChefs committees, one of the most successful ever APF held in China and the growth of the young chefs of China.

In mourning the passing of President Su we should be actually celebrating the life of this man and his achievements and the legacies he has left behind,

May you rest in Peace President Su

Blog FeedThePlanet FeedThePlanet - Blog News

Worldchefs is happy to receive the AWARD PROJECT OF THE YEAR for Feed the Planet

Post author By WorldChefs Association
Post date May 7, 2018

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Blog Competition News

Worldchefs is happy to showcase the 4th year of the competition of chefs and pastry chefs – Banska Bystrica CUP 2018

Post author By WorldChefs Association
Post date May 7, 2018

On 13. – 14. of April 2018 the Slovak Chefs Association organized another
– already 4^th year of the competition “Banska Bystrica GASTRO CUP
2018”. The competition took place in the Hotel LUX*** Banská Bystrica. The competition was destined for the chefs and pastry chefs of both junior and senior classes. However,
this year it was extended by a very interesting contest “The Restaurant of the
Year 2018 Banská Bystrica”.

30 contestants,
including 19 juniors participated in this very successful event.

During the
competition, the president of SCA and at the same time the Ambassador of Worldchefs
– WCWB in Slovak Republic, Mr. Vojto Artz prepared a very interesting program
for children. In his company and in the company of professional chefs they had
the opportunity to prepare some simpler gastronomy specialities, dress up cakes,
taste the popular popcorn and ask professional chefs questions. The animators
painted children’s faces and shaped the balloons into the form of various
animals. These activities won great success among and interest of the children.

Blog Country National News

On March 14, 2017, Thomas Gugler, president of the World Association of Chefs’ Societies, officially awarded a certificate of honour to recognise Hoi An as the Food Capital of Viet Nam.

Post author By WorldChefs Association
Post date April 30, 2018

On March 14, 2017,
Thomas Gugler, president of the World Association of Chefs’ Societies,
officially awarded a certificate of honour to recognise Hoi An as the Food
Capital of Viet Nam.

Hoi An in Vietnam is often cited in international
magazines and travel pages as one of 10 best places to eat in the World. It is
also the World Heritage Site by UNESCO in 1999. It is about fabulous fresh
food is the order of the day – every day.

The ancient town of Hoi An, 100km south, down the
coast, is a very beguiling place to spend a few days, with its lazy river lined
with mustard-yellow merchants’ houses, and beaches a few kilometres away. It
owes its wonderfully well-preserved state to the silting-up of the Thu Bon
river in the 19th century, which put an end to its importance as a trading
post, but helped it escape modern development and US bombing. Yes, it’s
touristy, but the old town is surprisingly extensive and can absorb a lot of
visitors without losing its dreamy atmosphere. And while much of Vietnam, to
both north and south, gets a thorough soaking in summer, the central coast is
at its driest and sunniest in May, June and July.

Due to its new
officially award as recognised Food Capital of Viet Nam. Worldchefs has
decided to show you what are the top 6 food & beverage things to try in Hoi
An, Vietnam:

Blog Certification National News Press Releases

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR

Post author By WorldChefs Association
Post date April 30, 2018

CULINARY TECHNIQUES GUIDE WAS PRESENTED IN ECUADOR

Quito, April 13 2018. – Nestlé Ecuador, a company committed to the gastronomy sector, in alliance with the World Association of Chefs Societies (Worldchefs) and the Ecuador Chefs Association presented the portfolio “Culinary Techniques Guide”. The purpose of this portfolio is to improve the quality and application of culinary methods in the country.

The launch event, took place in Quito and was presided by Cornelia Volino, Worldchefs Secretary General, Pablo Campana, Minister of Commerce and members of the Ministry of Tourism, as well as represents of Peruvian and American embassies.

The Culinary Techniques Guide contains basics cooking methods that standardize the teaching of local gastronomy. This book will be delivered for free to students and teachers of 80 gastronomy schools in Ecuador. Also, it will be distributed and applied in 17 Latin-American countries.

Ecuador is the first country where this project has been developed. It is important because it has international standards for food safety that are recognized by the WHO (World Health Organization). This document will be available on the website of the Ecuador Chefs Association www.asochefsecuador.com , Nestlé Ecuador and gastronomy schools.

This Project is aligned with the Nestle Professional purpose of enhancing quality management of future professional chefs. For Edgar Dominguez, Nestle Professional BEO, the objective of this guide for Ecuador is to ensure the progress of the education in the area of Ecuadorian gastronomy, in addition to promote tourism.

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry. We use our global experience and know-how to help accelerate the businesses of our foodservice and hospitality industry partners. Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they aim to delight their clients and consumers.

About Worldchefs

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable August Escoffier as first Honorary President.

Worldchefs is a global authority on food, creating impact through these core focus areas:

education – includes our landmark Recognition of Quality Culinary Education program and the world’s first global culinary certification;

networking – Worldchefs provides a gateway to global culinary networking opportunities and hosts the landmark biennial Worldchefs Congress & Expo;

competition – Worldchefs upholds a list of certified judges, sets global standards for competition rules, and runs the prestigious Global Chefs Challenge;

humanitarian & sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.www.worldchefs.org

CONTACT

Matthias BONNIN

Sales & Marketing Manager

WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD

Matthias@worldchefs.org

mobile + 33 (0) 6 25 58 42 35

office + +33 (0) 1 80 06 58 30

www.worldchefs.org

www.worldchefs2018.org

www.howtofeedtheplanet.com

HQ: 15 Rue Tiquetonne, Paris, 75002

Mercedes Córdova

MC Comunicaciones

mercedes.cordova@mccomunicaciones.org

(02) 353-0462

0987166287

News Press Releases

Italian Chefs Federation Celebrated the 50th Anniversary in Rome

Post author By WorldChefs Association
Post date April 23, 2018

With a big party
organized last April 10th in the Capital, Rome, the Italian Chefs' Federation
celebrated its 50th anniversary. The party was preceded by the National
Assembly of Cooks, on April 9, which was followed by an elegant gala dinner at
Palazzo Brancaccio. The next day, with a solemn ceremony in the Capitol, the
seat of the Municipality, the Federation celebrated with numerous guests and
political and institutional authorities and the world of journalism. Present,
together with the national FIC president, Rocco Pozzulo, the world president
Worldchefs, Thomas Gugler.

FIC Press

(Dott. Antonio Iacona)

Blog News Press Releases

World Chefs Without Borders – Motivation & Inspiration “ How to Become a Great Professional Chef” by Willment Leong

Post author By WorldChefs Association
Post date April 20, 2018

World Chefs Without Borders – Motivation &
Inspiration “ How to Become a Great Professional Chef” by Willment Leong

Kuala Lumpur, Malaysia,
DATE: 14^th April 2018

Active restaurant chefs, Culinary lecturers &
students

Chef Jackson feed back “Memorable inspiration no
chef should have big ego; prepared to work hard; plan for your career and learn
from the great chef”

On
13^th April 2018, we had witness a group of 20-30 Malaysia chefs
preparing 600 diners raising fund to purchase culinary equipment and utensils
for poor students in their naked kitchen. This will enhance the teaching result
for the volunteer lecturers in the years to come where many Malaysian can be
benefited. Some volunteers had to drove back 300km to work on the next day
after their event by 10.30pm, some chefs travel to airport for another charity
event, chef volunteers skip work and close their restaurant cause to their
equipment and staffs had to move to the charity event. M.A.D Modern Art
Delicate Culinary Chef Club Malaysia had done a great deed to make a different
for other life even in a adverse situation.

14^th
April 2018

World
Chefs Without Borders Culinary workshop where we have chefs from Johor,
Malacca, Penang, Ipoh…the distance apart is few hundred kilometres. A new venue
been select to suite our WCWB object; cost of rental is footed by Willment
Leong & KKYau after they pay themselves here.

Willment
passionately present the 3 hours program to inspire attendees how to be a
successful chef with passion WCWB way, a full house!!!

The
great chef mentality; How to plan for career path from apprentice to great
chef, Celebrity chef, Corporate chef, research chef and choice is many. The
summary is this world has no free lunch and success is only arrive after many
failures and sacrifices; learn from the successful chef, study them, prepared
to work hard, invest yourself in knowledge is the only way to stay in the game
of culinary world.

After
Chef Willment conclude his presentation with a loud applause from the floor,
KKYau announce WCWB would want to have 8 Young Chefs under 25 years old to be
on stage. Each of the young chef been give 5 minutes to recall what is most
touching their heart in the last 3 hours presentation on how to be a
professional chef. 8 of the young chefs present a very good view and opinion of
their own on stage what they career path guide by the great chef.

We
able to select to 4 young chefs as the winner; Chairman Willment present a
surprise prize to individual a fully paid Young Chef delegate to the congress
2018. So that happy ending where 4 Malaysian young chefs will be able to Bill
Gallagher Young Chefs Forum. Happy ending indeed for WCWB to see so many happy
faces and a not well to do young chefs can participates in their dream event-
Worldchefs Congress 2018.

ABOUT World Chefs
Without Borders

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by the World Association of Chefs
Societies (WORLDCHEFS).

Our mission is to support and mobilize our
global network of volunteer chefs to undertake initiatives providing education
and resources to those in need and afflicted by natural disasters.

Our programs fit into four key focus areas.
Through the Emergency Task Force chefs work with local rescue units,
mobile kitchens and other local programs. In the Relief
Program, chefs assist victims and aid local teams in disaster
areas.

The Development Program allows chefs to assist with the
establishment of training programs and infrastructure development. Chef
Ambassadors coordinate
events to grow awareness and/or raise funds for WCWB.

Worldchefs is a non-political professional
organization, dedicated to maintaining and improving culinary standards of
global cuisines.

CONTACT

Willment Leong, WCWB Chairman

wcwb@worldchefs.org

News Press Releases

A Triumphant 25th Edition of HORECA Lebanon

Post author By WorldChefs Association
Post date April 12, 2018

HORECA, the annual
meeting place for the hospitality and foodservice industries, closed its doors
on March 23, 2018, rounding off a spectacular four days at Beirut’s Seaside
Arena. Spotlighting the latest innovations and trends in the hospitality and
foodservice industries, the event was hailed a resounding success, bringing
together more than 350 exhibitors from countries including Australia, Belgium,
Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon,
Nigeria, Turkey, Spain, Syria, UAE and the USA.

More than 30
international culinary, beverage and hospitality experts shared their expertise
during a jam-packed program of more than 25 daily events, competitions and
workshops including the Annual Hospitality Forum, which featured an impressive
lineup of speakers tackling tough topics in hospitality. Elsewhere, the Hospitality
Salon Culinaire and Junior Chef Competition boasted even more action with
additional competitions, providing a platform for young talents and
professionals to showcase their skills. HORECA’s other events included the
Lebanese Barista Competition, the Lebanese Bartenders Competition, the Bed
Making Competition, the Art of Service Competition, Atelier Gourmand and the
National Extra Virgin Olive Oil Contest.

Over 18,000 trade
professionals attended the 2018 edition of HORECA to discover the newest products
and to take advantage of the show’s unique networking opportunities.

Held under the
patronage of Lebanese Minister of Tourism, H.E. Mr. Avedis Guidanian HORECA’s
25th edition opened on March 20 under the theme “From Lebanon to the World,”
giving eminence to the country’s traditional flavors. During the ceremony,
five Lebanese pastry shops were honored by Hospitality Services and the
Syndicate of Owners of Restaurants, Night-Clubs, Cafes and Pastries, for their
pivotal role in elevating Lebanese cuisine. The recipients included: Amal
Bohsali, Hallab Qasr el Helou 1881, Al Baba Sweets, Douaihy and Rafaat Hallab.

Managing director of
Hospitality Services, Joumana Dammous-Salamé said, “The growth in attendees and
exhibitors year-on-year reaffirms HORECA’s position as the key trade-only event
in the region and the place where hospitality and foodservice professionals,
decision-makers, experts and participants unite. We are committed to providing
what the industry needs and build on our past successes.”

The Hospitality Salon Culinaire

For its 19^th
edition, the Hospitality Salon Culinaire put the skills of more than 300 of the
most promising chefs to the test. Through four days of intense competitions,
challenges, live cooking and display contests, the culinary stars were chosen
by a panel of top international judges.

The Jury panel:

Organizing
Committee:

Joe Barza
The Lebanese Terroir
Culinary Artist

Maroun Chedid Owner of Maroun Chedid SAL

Charles Azar
President of the delegation
of L’Academie Nationale de Cuisine Middle East and Gulf countries

The Jury:

Domenico Maggi Continental Director for Europe South,
Italy

Francois Pozzoli Best Craftsman of France “Baker”
2004, Founder of the World Bread Contest

George Damianou President Cyprus Chefs Association

Guillaume Gomez Best Craftsman of France, President of
the French Republic Chefs

Khalid Abu Eid President of the Jordanian Chefs
Association

Lucien Veillet President of L’Académie Nationale de
Cuisine, France

Tarek
Ibrahim Certified Master Chef of Meat and
Livestock, Australia

Thomas A. Gugler President
of the World Association of Chefs' Societies (WACS)

Henri Poch
Best Craftsman of France

Tony Kitous
Founder of Comptoir Libanais
Group, UK

Mehmet Gok Director of Culinary Dogus
Group Hotels Turkey

Samaan Hilal Head
of the Hospitality Salon Culinaire Kuwait, Managing partner Brainsteam –
Kuwait/Lebanon

Eric Briffard
Best Craftsman of France, Executive Chef and
Director of the Culinary Arts at Le Cordon

Bleu, Paris

Mohamad Mousa Banquet
Chef, Four Seasons Hotel Damascus, Syria

Pascal Molines Best Craftsman of France, World Champion
in Pastry, France

Zyad Hilal
Active member in Kuwait Chef
Club, Chaîne des Rôtisseurs, Academy national de cuisine,

member
of HORECA Kuwait Hospitality Salon
Culinaire organizing committee

Lebanese army
Competition guest judges:

Youssef Akiki
Executive Chef Burgundy Beirut

Souheil Ghazal Executive
chef at Le Royal Hotel – Beirut

Guest Chef:

Mustafa Seif
Winner of Top Chef Middle East Season 2

Gold Winners:

Categories	ESTABLISHMENT	Participant'S Name	MEDAL
Best Chocolate Egg	Curli-Q	Rida Abou Sari	1st Gold
Best Chocolate Egg	Phoenicia Hotel Beirut	Hany Meknas	Gold

Best Croissant (Cheese)	Lancaster Plaza	Mohamad Hamoud	Gold

Best Éclair	Casino du Liban	Jean Makary	Silver
Best Éclair	Curli-Q	Rida Abou Sari	Silver

Best Macaron	Fulcrum – LBACC sal	Ali Khatib	Gold

Bread Creation (Best Baguette)	Four Seasons Hotel Beirut	Khodor Matar	Silver
Bread Creation (Best Baguette)	Lily's	Rajeh Sahmarani	Silver

Bread Creation (Gluten Free)	Oh! Bakehouse sal	Barkev Kasparian	Silver

Wedding Cake	Le Royal Hotel Beirut	Elias Fares	Gold

Open Showpiece	Le Noir Atelier du Chocolat	Michel Kawzali	1st gold
Open Showpiece	Le Royal Hotel Beirut	Georges Abou Kassem	Gold

Theme Celebration Cake	Patisserie Lolita	Wissam Chartouny	Gold

Three Plated Dessert Presentation	Four Seasons Hotel Beirut	Rayane Mouallem	1st Gold
Three Plated Dessert Presentation	Le Royal Hotel Beirut	Rami Haddad	Gold

Fruits and/or Vegetables Carving	RATRACCC S.A.R.L – Treats Caterers	Charbel Abdel Nour	Gold

Cold Platter Of Fish (Terrine)	Le Royal Hotel Beirut	Georges Nohra	Gold

Six Course Set Dinner Menu	Le Royal Hotel Beirut	Omar Khoder	Gold

Burger Challenge	Le Gray Hotel	Ahmad Zayden	1st Gold
	Le Royal Hotel Beirut	George Abdo	Gold
	Raouche Arjaan by Rotana	Ali Hammoud	Gold

Prunelle Senior Sandwich Challenge	Le Royal Hotel Beirut	Joseph Aoun	1st Gold
	Fulcrum – LBACC sal	Afif Kaaki	Gold
	Phoenicia Hotel Beirut	Mohammad Zein	Gold

Hot & Cold Tapas	Phoenicia Hotel Beirut	Ahmad El Ess	Gold

Mystery Basket	SUD Restobar	Fayad Bakro	Gold

Jacks Creek Perfect Steak Challenge	Phoenicia Hotel Beirut	Jad Khichen	1st Gold
Jacks Creek Perfect Steak Challenge	Four Seasons Hotel Beirut	Elias Abou Nader	Gold

Lebanese Sandwich	Phoenicia Hotel Beirut	Bial Marwan Fakhro	1st Gold
Lebanese Sandwich	Four Seasons Hotel Beirut	Mohammad Abou Arabi	Gold

Manouche Saj Challenge (Sweet)	Le Royal Hotel Beirut	Elie Sfeir	Gold

Revised Plated Lebanese Dessert	Le Royal Hotel Beirut	Danielle Ghazal	Gold

Two Course Lebanese Menu	Kempinski Summerland Hotel & Resort	Hussein Tabbaja	1st gold
	Kempinski Summerland Hotel & Resort	Mohammad Mtayrek	1st gold
	Four Seasons Hotel Beirut	Saad Tarabay	Gold
	Four Seasons Hotel Beirut	Rabih Ayad	Gold

Lebanese Army Competition	Officers Club Jounieh	Antonio Al Chalouhi	Silver
		Nicolas Metri
		Ziad Taleb

Hot & Cold Lebanese Appetizers-Junior	Institut de Gestion des Entreprises (USJ)	Carelle Haddad	1st gold
	Institut de Gestion des Entreprises (USJ)	Ziad Hajjar	1st gold
	Ecole Hotelière Dekwaneh	Houssein Tlayje	Gold
	Ecole Hotelière Dekwaneh	Elissa Tabet	Gold
	Ecole hoteliere -Tripoli	Mohamad Assoum	Gold
	Ecole hoteliere -Tripoli	Maamoun Diab	Gold
	Hospitality School – Bir Hasan	Ali Tofaily	Gold
	Hospitality School – Bir Hasan	Malak Bazo	Gold

Junior Chef Cooking Competition	Arts, Sciences & Technology University (AUL)	Majed Abed Al Rahman	Gold
Junior Chef Cooking Competition	Arts, Sciences & Technology University (AUL)	Chady Chatila	Gold

Prunelle Junior Sandwich Challenge	Ecole hoteliere -Tripoli	Rouba Tarraf	1st Gold
	Institut de Gestion des Entreprises (USJ)	Michel Naoum	Gold
	American University Of Technology (AUT)	Joseph Saab	Gold
	American University Of Technology (AUT)	Joe Khoury	Gold
	American University Of Technology (AUT)	Rena Al Chaer	Gold
	American University Of Technology (AUT)	Rita Chayban	Gold
	Ecole hoteliere -Tripoli	Ahmad Chlaylet	Gold

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Worldchef’s Recipe Podcast with Chef Carroll

Check it out here : http://hwcdn.libsyn.com/p/a/4/d/a4d69cca05aa07a0/027_Andy_Cuthbert.mp3?c_id=18767960&cs_id=18767960&expiration=1526648620&hwt=a676d7fafc4bc21c961b6f36452cd00a

Don’t get left behind!

Worldchefs is very sad to hear of the passing of President Su on Friday!

May you rest in Peace President Su

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