Category: News

International Chefs Day promises super heroes and super success

Post author By France
Post date September 12, 2017

PARIS, September, 2017: International Chefs Day is just around the corner! In celebration of this date – October 20, 2017 – Worldchefs, in partnership with Nestlé Professional and chefs from around the globe will host fun-filled healthy eating workshops for children. This year’s theme is Foods for Healthy Heroes.

“After great success in the previous two years, we are once again very excited to invite chefs from around the world to share your skills, passion and leadership to make the 2017 campaign the best yet!” said Joanna Ochniak, Chairman, International Chefs Day Committee.

Worldchefs President Thomas Gugler added, “For the past two years, we are proud to have partnered with Nestlé Professional to teach kids around the globe about the importance of healthy eating – an initiative which will benefit all of us and make a big impact in our communities worldwide.”

The International Chefs Day Committee, Worldchefs from around the globe, and partners Nestlé Professional have already been working hard to prepare for the campaign. A toolkit containing step by step instructions and all the materials needed to host an event is available for download from the Worldchefs International Chefs Day website.

To host an event, chefs are invited to contact Joanna Ochniak, Chairman, International Chefs Day Committee at internationalchefsday@worldchefs.org, or Simon Smotkowicz, Vice Chairman, teamalta@shaw.ca to get started.

The first phase of the campaign – collecting recipes for use on International Chefs Day – was a great success. Over 50 recipes were generously submitted by Worldchefs from 15 countries. Congratulations to all those who participated.

Since its creation by esteemed chef Dr. Bill Gallagher in 2004, Worldchefs have committed to using International Chefs Day to celebrate this 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.

Says Reinold Jakobi, Head of Nestlé Professional’s Strategic Business Unit based in Vevey, Switzerland: “We are very proud to be partnering with Worldchefs in bringing the message of healthy eating to children around the world. The Healthy Kids programme is part of our commitment to improving nutrition for children. In collaboration with Worldchefs, we aim to increase awareness of the important and increasingly vital role that chefs around the world play in providing healthier meals to children“.

For more details about International Chefs Day, visit our website. Follow all the International Chefs Day news on social media!

Facebook: @wacsworldchefs

Twitter: @WACSworldchefs @Nestlepro

Instagram: @worldchefs

Hashtag: #InternationalChefsDay, #HealthierKids, #worldchefs, #Nestlepro

About Worldchefs

The World Association of Chefs' Societies (Worldchefs) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry, using its global experience and know-how to help accelerate the businesses of its 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 delight their clients and consumers.

Worldchefs Contact

Andrea Petruzella

PR & Marketing, Worldchefs

andreamarie@worldchefs.org

Nestlé Professional Contact

Tim.wolfe@nestle.com

www.nestleprofessional.com

LinkedIn: www.linkedin.com/company/2097861/

Congress News

KLCC meets with WorldChefs team ahead of 2018 congress

Post author By France
Post date September 8, 2017

KLCC executive chef Hisham Bin Jaafar recently met with Malaysia Convention and Exhibition Bureau CEO Datuk Zulkefli Hj Sharif and Worldchefs president Thomas Gugler for a pre-event meeting at the venue.

Chef Hisham said the KLCC team is excited to host the Worldchefs Congress and Expo next year.

“Worldchefs is the global authority on food and their congress is a hallmark tradition of the association and has been organised in over 20 cities across the world throughout its illustrious 82-year history,” he said.

“The 2018 congress will be its first time in Malaysia and only the second occasion in the organisation’s history that the event will be held in South-east Asia.

“Our award-winning chefs will ‘leave no stone unturned’ in our efforts to showcase the best produce and ingredients Malaysia has to offer and to ensure these culinary experts have a truly unique Malaysian gastronomic experience they will never forget.”

Reprinted from : http://www.cimmagazine.com/klcc-gears-up-to-host-worldchefs-congress/

News

Chefs – we need your voice & your ideas!

Post author By France
Post date September 6, 2017

SEPTEMBER 2017: Whether you are a chef in a high-end restaurant, a community kitchen or a school canteen – we want to hear your voice!

Help build a better food future – one of the UN's Global Goals – by contributing to the Chef’s Manifesto – a simple statement written by chefs, for chefs, outlining how our actions can create a more sustainable food system

Click here to add your ideas to the Chef’s Manifesto today: https://www.surveymonkey.co.uk/r/ChefManifesto

And share this link far and wide!

Chefs can change the world.

More details here: http://www.sdg2advocacyhub.org/chefmanifesto

#chefpower
#ZeroHunger
#SDG2

#feedtheplanet

#sustainability

Photo by Thomas Gamstaetter on Unsplash

News Press Releases

Worldchefs and Nestle Professional to pilot Worldchefs Academy program

Post author By France
Post date September 6, 2017

NEW DELHI, Tuesday, September 5, 2017: Nestle Professional, the global leaders in food and beverage solutions for the food service businesses, has joined hands with World Association of Chefs’ Societies, the global body of Chefs, to launch a virtual digital academy to enable youngsters to gain professional certification in culinary art. This online training academy will be piloted in India in December this year, before officially launching the same at the World Chef Congress in Kuala Lumpur in July, 2018.

Conceived to provide a platform for people from underprivileged sections of the society to gain entry into the culinary profession, this virtual academy will be powered through the Worldchefs online platform – www.worldchefs.org/academy – with 52 modules, with each module having video, learning and practicals which can be completed from home kitchens.

Sharing the objectives and the features of the program with Hospitality Biz, Rochelle Schaetzi, Business Capacity Development Manager, Nestle Professional said that the vision behind the initiative is to create a sustainable world where everyone gets equal opportunity for livelihood. “I always believed that a hungry man is an angry man. Only way we can change the world is by giving people an opportunity to take care of themselves. Culinary profession is one which never discriminates people,” she said.

The whole online program and certification are free for aspiring chefs. The whole initiative is supported by Pro Gastronomia Foundation of Nestle, which supports and promote culinary education in developing countries. “Two years ago an opportunity came for the foundation to pay out a capital lump sum to the beneficiaries which share similar values of the foundation. I proposed this program to the Foundation and got its approval,” she said.

Earlier, speaking at the seventh International Chefs Conference organised by Indian Federation of Culinary Associations (IFCA), Schaetzi said that hospitality industry is not known for high remunerations and therefore prone to one of the highest turnover ratios. Therefore, the industry needs to have an integrated approach to attract, recruit, develop and retain young talent.

By P Krishna Kumar

Reprinted from: http://www.hospitalitybizindia.com/detailNews.aspx?aid=27637&sid=1

News Press Releases

Teatime Re-imagined During Debut of Dilmah Always Teatime Challenge

Post author By France
Post date September 1, 2017

AUGUST 2017: Dilmah’s “Always Teatime” is more than a tea revolution… it’s a teatime revolution, which debuted in Sri Lanka on 28^th and 29^th July 2017 at the 17^th edition of the Culinary Art Food Expo, an exhibition recognized by the Chefs’ Guild of Lanka affiliated to the World Association of Chefs’ Societies (WACS), which has a membership of 110 countries.

The Dilmah Always Teatime Challenge has tea at its core. It is a contemporary interpretation of tea designed to emphasize the perfect synergy that tea offers in the morning, afternoon and evening.

The selection of Dilmah teas and infusions offered for the challenge formed a palette with which 16 teams of bartenders and chefs, from star class Sri Lankan hotels, crafted tea inspired creations and pairings for the morning, afternoon and evening.

The contest was judged by Bernd Uber – Presiding Judge, Black Hat Chef and Legend of the Food Service Industry, John Clancy – Education Director of WorldChefs, and Dilhan C. Fernando – Tea Judge and son of Dilmah founder Merrill J. Fernando. The trio of judges also assessed the Always Teatime Challenge – Online, which launched globally in May of the same year. John Clancy, commenting on the concept, said that, “I think it’s a good omen for tea in the future and WorldChefs are delighted to be part of this.”

Worldchefs Feed the Planet moving us towards meaningful sustainability solutions

Post author By France
Post date August 30, 2017

COPENHAGEN, August 2017: On August 23 and 24, over 300 experts gathered in Copenhagen to address the very serious issues surrounding food as humanity moves into the 21^stcentury and increasingly toward 2 billion more people on the planet by 2050. The problems facing humanity and the need to provide increasing amounts of food and water are daunting. This second summit was sponsored by the Danish government. The experts in attendance were from 34 countries and represented a broad base of expertise including food safety and security, urban planning, government policy, urban agriculture and renewal, academia, food waste, chefs, etc. Also in attendance were a wide range of NGOs and entrepreneurs with incredible ideas.

I was very pleased to represent Worldchefs and the Feed the Planet Committee at this summit. In fact, it was very important that we had a seat at the table considering how many chefs and how many countries we represent. Over the two-day event, we not only heard a wide range of topics, but worked to find solutions (both more immediate and more long-term/aspirational) for increasing food diversity, food safety and security, communication, and food waste. I worked with the food waste group which comprised about 20 leaders from a range of backgrounds.

It is these types of summits that are needed not just to talk about ideas, but to move humanity toward meaningful and doable solutions. It is ultimately about action as time is ticking on a global scale. I look forward to continuing to work with this summit and to implement solutions. Most importantly, I look forward to bringing some ideas and action points to the Congress in Malaysia in 2018. And I know that we as chefs will rise to the challenge before us!

Chris Koetke

Chairman, Feed the Planet Committee, Worldchefs

News Press Releases

The recipe for sustainable cooking

Post author By France
Post date August 29, 2017

AUGUST 2017: To make a dent in all the food wasted around the globe and its substantial environmental footprint, the Electrolux Food Foundation supports a global project to change behavior, one chef at a time.

Approximately 4-10% of food purchased by restaurants is wasted before it even reaches consumers (source: http://www.sustainabletable.org/5664/food-waste). There are a number of reasons for this, including oversized portions.

Not only do restaurants use and waste great amounts of food, but they also consume a lot of energy and water. By educating chefs, the Sustainability Curriculum developed by Worldchefs and supported by the Electrolux Food Foundation aims at helping the food-service industry to become more sustainable.

The future starts now

“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.

“The sustainability curriculum was created to help address this reality, to educate students and professionals on how to make sound food sustainability decisions and empower them to lead change across the globe. Sustainability is a defining issue of our time, and as a global authority on food, reducing the negative impact of culinary practices is a core mission for Worldchefs.”

“This is a global project that we believe encourages chefs to use the world’s resources in a more sustainable way,” says Henrik Sundström, Electrolux VP Sustainability Affairs.

Pilot completed last year

Last year the curriculum was piloted in four schools in South Africa, Costa Rica, Ireland and United Arab Emirates. Schools in Egypt, Canada, Italy and India are interested in adapting the curriculum, and the number of interested schools and countries is expected to grow this year.

“Now the focus lies on getting the pilot programs to insert the curriculum into their culinary programs. We’re working with national chef societies to get the curriculum into their meetings as trainings,” says Chris Koetke, VP – Category Management, Culinary Arts at Laureate Network Office and member of Worldchefs.

The change won’t happen overnight, but as one participant in the pilot project said: “We now understand the need to be sustainable, and we understand that the planet needs to improve food production systems.”

More information

Malin Ekefalk
Director Social Responsibility
AB Electrolux
Electrolux Sustainability Affairs

office@worldchefs.org

https://feedtheplanet.worldchefs.org/

PHOTO CAPTION: The group that piloted the curriculum in Costa Rica and who used it to generate field trip ideas.

FeedThePlanet News Press Releases

Feed the Planet partners proud to speak on sustainability at Stockholm Act

Post author By France
Post date August 23, 2017

August 18, 2017: Electrolux is proud to be a contributing partner of the inaugural The Stockholm Act; a festival beginning August 21 to raise awareness for sustainable development towards 2030. Hosting a wide range of events in Stockholm during one week, Electrolux will work with partners to showcase initiatives related to sustainable cooking, reducing food waste and caring for clothes.

The Stockholm Act brings together people from politics, business, science and art to explore steps to build a more sustainable world – with action needed toward the ‘Agenda 2030’ to achieve the Sustainable Development Goals signed by all United Nations (UN) members in 2015.

Sustainability is a core part of the Electrolux business strategy and supports the company’s purpose to ‘Shape living for the better’. Electrolux sustainability framework comprises nine promises in three key areas, addressing many of the UN Sustainability Goals. With the events organized during The Stockholm Act, Electrolux will highlight and raise awareness mainly about goals 2 (Zero Hunger) and 12 (Responsible Consumption and Production).

Electrolux Head of Sustainability Affairs Henrik Sundström said: “Partnering with The Stockholm Act is a great opportunity to jointly raise awareness of the UN goals and build a more sustainable future. Through showcasing our own sustainability initiatives, we hope to contribute to learnings that help drive sustainable development towards 2030 at both a local and global level.”

Events by or with Electrolux during The Stockholm Act include:

A taste-along with Tasteology, a mini-documentary series deconstructing the concept of taste from a fresh perspective. More info.
A Transformation Talk on Electrolux journey to work more with partners in the area of social enagement. Electrolux representatives discuss this together with partners Worldchefs, AIESEC and Stockholm City Mission. More info.
Waste Tasting – a unique dinner experience aiming to inspire and educate around food waste to make a change for the better. The dinner also includes a short panel discussion with spokespeople from Stockholm’s food waste scene and will be the premiere for a mini-documentary around food waste. More info.
A Care & Repair Station together with Houdini, aiming to educating around sustainability and how to better care for your clothes. More info.
The Zero Waste Market in collaboration with the Stockholm City Mission, shedding light on sustainable consumption patterns. Smoothies made by vegan chef Sebastian Schauermann using rescued fruits and vegetables and other sample treats made of donated surplus food will be served for free. More info.
A smoothie pop-up bar installed by Electrolux on the topic of how to reduce food waste. The smoothies will be served by Eat Easier, a startup run by three high school students. Food will be provided by Sopköket, a startup offering gourmet catering and school meals made out of rescued food and providing jobs for youths and long-term employees. More info.

For further information, please contact

Electrolux Press Hotline, +46 8 657 65 07.

Press release reprinted from: http://www.electroluxgroup.com/en/electrolux-partners-with-sustainability-festival-the-stockholm-act-23898/

Congress News

Asian taster as Malaysia prepares to host Worldchefs Congress 2018

Post author By France
Post date August 18, 2017

KUALA LUMPUR, 8 August 2017:

Malaysia’s international image as a creative culinary powerhouse has been boosted by Kuala Lumpur landing the Worldchefs Congress & Expo 2018. Chefs from more than 100 countries will convene in the capital next year to address food trends and share on emerging food culture from around the world.

Organisers, the World Association of Chefs’ Societies (Worldchefs), expect the four-day event, scheduled 11–14 July 2018, to attract 1,000 attendees.

The congress was landed due to a successful bid by Malaysia Convention & Exhibition Bureau (MyCEB), an agency under the Ministry of Tourism and Culture Malaysia, working in close strategic collaboration with local organiser, Chefs Association of Malaysia. The congress is expected to generate around RM11m (US$2.57m) in economic impact.

Datuk Zulkefli Hj. Sharif, CEO of MyCEB, described the congress as an ideal platform for Malaysia to showcase its unique cuisine influences and expertise to the world. “Worldchefs Congress & Expo perfectly highlights Malaysia’s exceptional appeal as a global food destination. We hope our local chefs will take this enticing opportunity to network with like-minded industry players, gain insights and ideas on the latest food technology and trends, as well as share best practices with their counterparts from all over the world,” said Datuk Zulkefli.

“We are proud to bring the Worldchefs Congress & Expo back to Asia, as it has been hosted by European and Nordic regions in the past. Asia boasts the fastest growing number of members in Worldchefs, and is a very dynamic area,” said Thomas Gulger, president of Worldchefs.

Being Asia’s representative, Malaysia secured the event bid at 2014 Worldchefs Congress held at Stavanger, Norway, where it showcased selected delicacies including satay, roti jala and chikuteh, as well information meeting the conference brief. Besides Norway, the biennial event had previously been hosted by Chile, United Arab Emirates, New Zealand, South Korea and Ireland.

For the past seven years, MyCEB together with its strategic partners have secured 807 international business events comprising of international conference, corporate meetings, incentive travel and trade exhibition events which will essentially add an estimated RM5.2bn into Malaysia’s economy.

Author: Paul Colston

Original Article : http://www.c-mw.net/asian-taster-malaysia-prepares-host-worldchefs-congress-2018/

About MyCEB

MyCEB was established in 2009 by Ministry of Tourism and Culture, Malaysia to further strengthen Malaysia’s business tourism brand and position for the international business events market. A non-profit organisation, MyCEB serves as a central hub to assist meeting and event planners to bid for and stage international business events in Malaysia and act as a conduit for national product development. MyCEB’s goal is to improve its rankings as an international meetings destination within International Congress and Convention Association (ICCA) and to grow business tourism arrivals to Malaysia.

In December 2016, MyCEB mapped out the way forward for Malaysia in business events with the launch of ‘Malaysia’s Business Events Roadmap: Charting Malaysia’s Journey to 2020 and Beyond’. In helping to power Malaysia’s knowledge and creative economy, the business events roadmap will lay the groundwork, set up and manage the platforms for collaboration and support the development of strong local hosts. The country has also played host to 65 associations and conventions, 28 exhibitions and 283 corporate meeting and incentive groups in 2016.

With a total of 1691 events for the past seven years and delivering an estimated economic impact of RM8.66 billion, Malaysia is on track to drive positive momentum for the business events industry.

Malaysia Major Events, previously known as International Events Unit (IEU) is another division of Malaysia Convention & Exhibition Bureau (MyCEB). It focuses on identifying and supporting major event bids for sports, arts, lifestyle and entertainment events. It also assists home grown and home hosted events as well as other cluster events that strengthen Malaysia’s global appeal as an international avenue for major events.

For more information, please visit www.myceb.com.my and follow us on www.facebook.com/MyCEB, Twitter (@MyCEB) and Instagram/MyCEB.

About Worldchefs

The World Association of Chefs' Societies, or Worldchefs, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs.

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

CONTACT

Andie Petruzella

PR & Marketing Manager
WORLD ASSOCIATION OF CHEFS SOCIETIES – WORLDCHEFS LTD
andreamarie@worldchefs.org
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

To learn more about Worldchefs visit www.worldchefs.org

News Press Releases

Master Chefs From Around the World Dazzled at Gastronomique Adventure

Post author By France
Post date August 14, 2017

SHAH ALAM, 6 August 2017 – In commemoration of the 30th Anniversary of its School of Hospitality, Tourism and Culinary Arts (SHTCA), KDU University College hosted a culinary fundraising charity event Gastronomique Adventure, in aid of the Food Aid Foundation and World Chefs Without Borders (WCWB), a humanitarian aid initiative by The World Association of Chefs Societies (WACS).

This event delivered an extraordinary culinary adventure prepared on-site by 12 international Master Chefs, who are the main committee members of WACS or WorldChefs. Making their official debut in Malaysia, KDU University College is proud to host this prestigious event. KDU is also the first tertiary educational institute in Malaysia to host the main committee members of WACS and WCWB.

The concept that was showcased was unique by any standards whereby the guests were brought from station (kitchen) to station (kitchen) to savour the signature delicacies created by these international Master Chefs. The 12 international Master Chefs who showcased their signature dishes were –

Chef Willment Leong – Thailand/Singapore (Chairman – WCWB);
Chef Thomas Gugler – Saudi Arabia/Germany (President – World Association of Chef Societies);
Chef Yau Kok Kheong – Malaysia
Chef Arni Arnorsson- Iceland
Chef Tony Khoo – Singapore
Chef Mak Kam Kui – Hong Kong
Chef Ray Mccue – USA
Chef Jozef Oseli – Slovenia
Chef Oliver Esser Soe Thet – Myanmar/Germany
Chef Cornelia Volino – Canada
Chef Christos Gkotsis –Greece
Chef Tony Chang – Taiwan

There were close to 600 guests who joined the festivities. All of the School’s chef lecturers, Food and Beverage and the Management lecturers together with their Culinary and Management students were on hand to assist these Master Chefs in their dishes and in operational matters to make it an out of this world experience to be involved in such an international event. The proceeds of the event will be channelled to Food Aid Foundation and WCWB, and later to be redistributed to charity or welfare organisations, refugee schools and communities, soup kitchens, the destitute and the differently-abled communities locally. Globally, it will also be used to provide education and resources to those in need and who are afflicted by natural disasters.

Panegyrising SHTCA in hosting this significant and charitable event, Prof Dr Hiew Pang Leang, Vice Chancellor of KDU University College commented, “This is an evening banquet with exquisite dishes, prepared by master chefs hailing from all over the world, in the effort to help the needy and to give back to the community – there is no better way of encapsulating, defining and commemorating SHTCA’s 30th anniversary.”

Mr Heinz Buerki, President of IMI Switzerland conveyed his congratulatory remarks to this joint efforts by saying, “I am proud to see the charities supported by World Chefs Without Borders and Food Aid Foundation. IMI would be delighted to invite the World Chefs Without Borders to plan a similar event in IMI, Switzerland as we believe in supporting global worthwhile charitable organizations.” This year, KDU University College celebrates its 20th anniversary collaboration with IMI as partner school.

“To give is better than to take, we are World Chefs Without Borders!” Chef Willment Leong, Committee Chairman of World Chefs Without Borders shared his thoughts for this initiative. Mr Rick Chee, co-founder of Food Aid described their role for this initiative, “Our role is to connect the world of waste to the world of wants.”

Mr Bonnie Lopez, Head of SHTCA added, “It is a privilege to be play host to this Charity event and having the Master Chefs of World Association of Chef Societies (WACS) in KDU to share their expertise in food preparation within the School.” He also thanked all sponsors who had come forward for this event and hope that it would be a good experience for the students of the School.

As testimony to KDU’s dedication and commitment to its brand and academic excellent, the institution was recently awarded The BrandLaureate Most Sustainable Brand Award 2016-2017 for Brand Excellence in the Education – Private University College category. To find out how you can hit the ground running with KDU University College, log on to www.kdu.edu.my or call 03-5565 0538 (KDU University College, Utropolis, Glenmarie) / 03-7953 6688 (KDU College, Damansara Jaya).

###

About KDU University College

KDU has over 32 years of history and experience and believes in providing real world education to meet real world needs, and has traditionally, been successful in producing competent graduates and preparing students for top universities all over the world.

Established in 1983, and a pioneer in Malaysian private education, KDU was one of the first private colleges in Malaysia to have its own purpose-built campus. KDU College then, was awarded the university college status in 2010 – a reflection of its quality programmes, and the growth of its international student population.

KDU University College and KDU College are members of Paramount Education, a fully-integrated education services provider for primary, secondary, tertiary, and postgraduate level studies as well as executive and professional development programmes.

About SHTCA

KDU’s School of Hospitality, Tourism and Culinary Arts (SHTCA) was established in 1987 and through its 30 years of tertiary education experience has provided students with an international experience, allowing them to achieve a global outlook be it during or after their studies.

Students develop an acute appreciation for hands on training on theoretical and practical aspects of the Hospitality Industry. As an added value, Entrepreneurial skills are also acquired upon graduation through their relevant international study and work experience, and this benefits their personal development and future career.

About Food Aid Foundation

Food Aid Foundation is a food bank that rescues and collects surplus food from the supply chain and redistributes it to charity/welfare organisations, refugee schools and communities, soup kitchens, the destitute and the differently-abled community. Besides rescuing surplus food, the Food Aid Foundation is active with their emergency relief work, working in the state of Kelantan annually during when the floods affect the populace. Their aim is to eliminate hunger and providing nutritious meals to the poor and needy.

Being the first food bank in Malaysia that rescues perishable and non-perishable surplus food, the Food Aid Foundation operates daily and has rescued 187 tonnes of food in 2016 and more than 140 charity/welfare homes and needy families have benefitted from its efforts.

To know more about Food Aid Foundation, please contact Cik Hayati Ismail at hayati@foodaidfoundation.org or call 603-9226 5500.

About World Chefs without Borders

Worldchefs without Borders (WCWB) is a global humanitarian aid initiative by The World Association of Chefs Societies (Worldschefs). Its mission is to support and mobilize its global chef network to undertake initiatives to provide education and resources to those in need and who are afflicted by natural disasters.

Its programs fit into four key focus areas. Through the Emergency Task Force chefs work with local rescue units, mobile kitchens and other local programmes. In the Relief Program, operated with logistical support of Electrolux and AIESEC, chefs assist victims and aid teams in disaster-struck 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.

To know more about Chef without Borders, please visit https://worldchefswithoutborders.worldchefs.org

Media enquiries

Wafri Zaeem bin Mohamad Yusof

Executive – Public Relations, Marketing Communications

KDU University College

Telephone : +603 – 5565 0509

Email:wafri.y@kdu.edu.my

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