It is with immense sadness that we announce the passing of Patrick O’Brien OAM, a deeply loved and respected member of the Australian food community. Patrick was not only a long-standing leader within the Australian Culinary Federation but also a cherished mentor and advocate for chefs and young professionals across the nation. His impact on the hospitality industry and countless lives will forever be remembered.
Patrick’s remarkable journey began at St Mary’s College of Catering in Ireland, where his talent saw him work in renowned restaurants before making Australia his home. His drive to nurture the next generation of chefs took him from kitchens into the world of education, first through Hospitality Group Training and later at North Metropolitan TAFE (NMTAFE), where he spent 18 transformative years. As the Director of Hospitality, Tourism, and Culinary Arts at NMTAFE, Patrick’s influence extended beyond classrooms. He led 87 staff at the Joondalup campus, building a program that shaped future foodservice professionals and set a benchmark for excellence. His passion for inspiring students to achieve their best resulted in extraordinary success – guiding young chefs to gold medals at the Culinary Olympics and international competitions across Germany, India, and Thailand.
Patrick’s ability to elevate others defined his career. From mentoring individuals who now excel in prestigious restaurants worldwide to personally coaching national culinary teams, his dedication was unwavering. He was an enthusiastic advocate, holding roles such as WA President and National Board Member of the Australian Culinary Federation, Master Craftsman with the Catering Institute of Australia, and Worldchefs Grade A Judge. In recognition of his lifelong service, Patrick was awarded the Medal of the Order of Australia (OAM), an honour he humbly embraced, saying, “I love what I do because I get to make a difference to young people’s lives. Encouraging them to be the best they can possibly be.”
Patrick was also celebrated with numerous awards, including the President’s Award for Education from the World Association of Chefs’ Societies and induction into the Restaurant and Caterers Hall of Fame. Beyond the professional realm, Patrick gave generously to community initiatives, recruiting volunteers for causes like the Cancer Council Joondalup Fun Run and the Long Table Lunch for Breast Cancer.
On International Chefs Day, Patrick left us – a fitting final gesture from a man who gave his heart and soul to the industry. His passing leaves an immeasurable void in the lives of his wife Rose, children Ann Maree, Anthony, and Martina, and their families, as well as among his colleagues, friends, and the countless chefs he inspired.
“Patrick was not only a colleague but a dear friend who touched my life in ways words cannot describe. We shared a love for our Irish heritage and a passion for nurturing young chefs. His kindness, wit, and unwavering dedication left an indelible mark on me and everyone fortunate enough to know him. I adored him and will forever treasure the memories we shared.”
–Karen Doyle, President of the Australian Culinary Federation
“Patrick was the kind of person you only meet once in a lifetime. He was a mentor, a friend, and an inspiration. Working alongside him was a privilege, but it was his friendship that I valued most. Patrick’s generosity of spirit, his humour, and his ability to lift those around him will never be forgotten. I’ll miss him dearly.”
-Peter Tischhauser, close friend of Patrick
Patrick’s work was never about personal recognition; it was about building something meaningful, nurturing potential, and making a lasting impact. Today, we honor his legacy, knowing that his influence will continue to thrive in the kitchens and careers he helped shape. Patrick O’Brien OAM – leader, mentor, and friend – your legacy lives on in every meal prepared with heart, every student encouraged to chase their dreams, and every chef inspired to make a difference.
Rest peacefully, Patrick, we will miss you and everything you stood for.
Patrick O’Brien OAM dedicated his life to mentoring, inspiring, and uplifting chefs around the world. Now, it’s our turn to give back. The Australian Culinary Federation is raising funds to bring Patrick home from Singapore and help his beloved wife Rose and family with funeral expenses. Every contribution, no matter how small, will make a difference during this challenging time. Let’s honor Patrick with the farewell he deserves.
The 40th biennial Worldchefs Congress & Expo 2024 will arrive in Singapore from October 20 to 25
Singapore | 18 October 2024 – This October, thousands of chefs and industry experts from around the world will come together in Singapore for 6 days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marks the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.
6 days, 34 years in the making
In a collaborative effort, the World Association of Chefs’ Societies (Worldchefs), the Singapore Chefs’ Association, and FHA-HoReCa have joined forces to proudly bring back the Worldchefs Congress & Expo to Singapore after 34 years.
Thomas Gugler, President of Worldchefs, said “Worldchefs Congress is about to happen. It’s a time when inspiration, innovation, networking, and education become our main ingredients. The Congress committee has been more determined than ever to create a meaningful and comprehensive program and a way to bring the world together.”
Eric Neo, President of Singapore Chefs’ Association shared, “The last time this event was held in Singapore was in 1990, 34 years ago. We were the first country in Asia to host it. We look forward to making history again and look forward to welcoming the world of chefs to Singapore.”
Ian Roberts, Vice President of Informa Markets said, “with the dynamic partnership of FHA-HoReCa and the Worldchefs Congress, we’re not just setting a place at the table; we’re creating a feast of innovation and culinary mastery that will reverberate throughout the industry. This event highlights Informa Markets’ steadfast commitment to promoting and advancing the culinary industry, and facilitating it allows us to provide chefs and culinary professionals with an unparalleled platform to showcase their talents to a network of industry leaders.”
“Culinary Horizons will be at the Worldchefs Congress 2024 in Singapore this year. I’ve been traveling and visiting various countries, immersing myself in diverse cuisines and cultures, constantly learning and relearning with each experience. Along the way, I’ve met many chefs and food enthusiasts. My mantra is: join us at the Worldchefs Congress Singapore 2024, where you can experience the culinary horizon of a lifetime.”
A Program for the Future
The 40th Worldchefs Congress theme, Culinary Horizons – Designing Our Future, challenges participants to reimagine the future of the culinary industry, emphasizing sustainability, innovation, and the evolving role of chefs in the global food system.
Over the course of six days, the program is set to inspire and empower culinary professionals with thought-provoking sessions, hands-on demonstrations, and global networking opportunities:
Day 1: Opening and Culinary Insights The Congress will kick off with the Ice Breaker Reception on the evening of October 19, setting the stage for attendees to network in a casual setting before diving into the program. The next morning features a grand Parade of Nations, a hallmark of the Worldchefs Congress, followed by a session on Singapore’s renowned Hawker Cuisine led by KF Seetoh and Chef Shi Long. Later, Martin Blunos, from Iron Chef Thailand, will discuss the challenges and resilience required in the culinary profession in “From Kitchen to Global Stage.”
Day 2: Health, Sustainability, and Future Trends Sessions range from Jeremy Lim’s insights on gut health in “Cooking for a Healthy Gut” to a panel on kitchen technology titled “The Digital Revolution in the Kitchen.” The day also includes a special focus on plant-based eating with Frank Fol and Emile van der Staak, who will highlight the importance of botanical gastronomy in “Eat More Plants!” The day concludes with breakout sessions on future menus and how chefs can be part of the sustainability movement.
Day 3: General Assembly and Young Chefs Forum A core focus will be the Global Chefs Challenge Finals, a prestigious competition showcasing the talents of young chefs worldwide. The day will also feature presentations from key Worldchefs figures like Thomas Gugler. A significant highlight of the day is the presidential election, where either Andy Cuthbert or Manjit Gill will be elected for the leadership role. The Young Chef Forum—sponsored by Nestlé Professional—offers valuable mentorship for emerging culinary talent. Finally, the first half of the event will be followed by a grand Gala Dinner.
Day 4 & 5: Competitions and Forums The Congress reaches a high point with Global Chefs ChallengeFinals events across four categories. Culinary seminars on mental wellness, vegan cooking, and kitchen innovation will run alongside these competitions.
Day 6: Final Awards The Congress will culminate in the Global Chefs Challenge FinalsAwards, to celebrate the closing of the 40th Worldchefs Congress.
Young Chefs Forum: Cultivating the Next Generation of Industry Leaders
The Bill Gallagher Young Chefs Forum returns as one of the most exciting components of the Worldchefs Congress & Expo. The forum, sponsored by Nestlé Professional, aims to nurture the next generation of chefs through competitions, educational seminars, and networking events. Key elements include:
Global Young Chefs Challenge: One of four of the Final’s competition categories, where young culinary talents showcase their skills on a global stage.
Hands-on Demonstrations: World-class chefs will mentor young chefs through interactive sessions focusing on cutting-edge techniques, trends, and sustainable gastronomy practices.
Networking Opportunities: The forum offers ample time for young chefs to meet industry leaders, exchange ideas, and create valuable professional connections.
International speakers will share their expertise, including groundbreaking chefs and cross-industry leaders:
Emile van der Staak: Renowned for his pioneering plant-based cuisine at Restaurant De Nieuwe Winkel, Emile will present “Eat More Plants!” alongside Frank Fol, exploring how botanical gastronomy can help address global sustainability issues.
Emmanuel Stroobant: Chef-owner of two-Michelin-starred Saint Pierre, Stroobant will offer insights into his culinary philosophy and journey.
Eric Teo: A Singaporean celebrity chef, three-time WGS Executive Chef of the Year, and Culinary Olympics gold medalist, Eric Teo will share his vision on innovation in modern Asian cuisine.
KF Seetoh and Chef Shi Long: Celebrating Singapore’s rich hawker culture, these two culinary giants will present “Hawker Heritage”, exploring the preservation and evolution of street food traditions.
Jeremy Lim: CEO of AMILI, Lim will present on the link between gut health and the food we consume, in his session “Cooking for a Happy Gut.”
Martin Blunos: The famed Iron Chef Thailand will discuss the resilience and adaptability needed to achieve global culinary success in “From Kitchen to Global Stage.”
Other notable speakers include Janice Wong, Christophe Megel, Michele Cadamuro, and Ana Isabel Aragon Rubio, who will lead discussions on the digital revolution in kitchens, sustainability, consumer trends, and more.
Singapore’s first-ever Global Chefs Challenge Finals
FHA-HoReCa, Asia’s most comprehensive and premier hospitality event, is also set to host Singapore’s first-ever Global Chef Challenge Finals, scheduled to take place at the Singapore Expo from 22 to 25 October.
At the Electrolux Professional Arena, Global Chefs Challenge competitors from 70 nations will compete across four categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge.
The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first final. This competition features innovative chefs who will showcase vegan culinary skills.
FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Food service & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee and Tea. The majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Worldchefs Academy is excited to announce the launch of the free online culinary training now in Hindi. Expanding the free courses available for our global community, the Hindi Pre-Commis Chef/Culinary Foundations Course joins the English, Spanish, Portuguese, Arabic, Italian, German and Mandarin Library!
“On behalf of the Worldchefs Board of Directors, I would like to congratulate everyone involved for making this culinary educational opportunity available to aspiring Chefs in Hindi-speaking communities around the world. We are extremely proud to be offering the Pre-Commis Chef/Culinary Foundations Course in 8 different languages, this is quite an accomplishment”, stated Worldchefs President Thomas Gugler.
With curriculum covering the basics of culinary professionalism, food service operations, culinary theory, hygiene, sanitation, basic cooking and nutrition, the Pre-Commis Chef/Culinary Foundations Course can be followed as a complete curriculum. Individual lessons can also be utilized to compliment other existing courses and provide theoretical components towards culinary apprenticeship training, onboarding or culinary review.
Participants can learn through the online platform or via the mobile app offering an offline study mode. This online culinary training links to Worldchefs Certification opportunities and will help guide Chefs throughout their culinary career.
Worldchefs Academy would like to extend its sincere gratitude to Kamal Kant Pant and Manjit Gill, President of the Indian Federation of Culinary Associations for their contributions during the Hindi Pre-Commis Chef/Culinary Foundations Course translations and review. We acknowledge their support to Worldchefs Academy and their efforts towards offering this educational opportunity to inspire Hindi-speaking Chefs worldwide.
Worldchefs Academy is proud to welcome Kamal Kant Pant as a Worldchefs Academy Hindi Advisor and looks forward to working with him to further develop, promote and expand the global reach of the Hindi Pre-Commis Chef/Culinary Foundations 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. www.worldchefs.org
Q Industries has been named as a Global Partner for Worldchefs Congress & Expo 2024 and the Global Chefs Challenge Finals, taking place in Singapore from October 22-25, 2024. This prestigious event unites the world’s most elite chefs, showcasing their talents in an environment where creativity, innovation, and culinary mastery converge.
With close to 40 years of experience, Q Industries has become a trusted name in the hospitality industry, renowned for providing innovative, cost-effective solutions tailored to the needs of clients. Headquartered in Singapore, and with offices across Southeast Asia, they serve the world’s most prestigious hospitality establishments with a commitment to quality and excellence. The long term partnership between Worldchefs and Q Industries is helping chefs push the boundaries of their creativity with the finest kitchen tools and solutions.
Their commitment to quality and innovation is reflected in specialized brands, including Quantum Pro, Q’tessence, and Q’leesia, each designed to meet specific needs within the kitchen and dining experience.
Quantum Pro: Professional Culinary Tools Developed by Chefs, for Chefs
Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for long-lasting use. Understanding the challenges that most chefs face in their kitchen endeavors, Quantum Pro was created to make food preparation easier.
Pots & Pans: Designed to deliver superior heat distribution and long-lasting performance.
Knives: Precision-engineered for effortless cutting, chopping, and slicing.
Kitchen Utensils: Functional tools that make food preparation seamless.
Cutting Boards: Durable surfaces that protect both your blades and your counters.
Food Storage Containers: Ensure freshness and maintain hygiene in professional kitchens.
Made from high-quality STS 304 stainless steel, Quantum Pro meets food safety standards and is globally recognized for its premium quality, continually improving through advanced manufacturing processes and superior materials. Developed by Chefs, for Chefs.
Q’tessence: Elevate Your Food Presentation
Q Industries believes that dining is more than just taste—it’s an experience. That’s why Q’tessence, their premium porcelain dinnerware, is designed to elevate every meal. Blending timeless beauty with exceptional durability, Q’tessence porcelain enhances food presentation in both fine dining and casual settings.
Each piece is meticulously crafted to bring elegance to the table, offering the perfect balance of form and function. Whether serving a delicate amuse-bouche or a hearty entrée, Q’tessence helps create a dining experience that guests will remember.
Q’leesia: Luxury Linen for the Hospitality Industry
At Q Industries, luxury is in the details. Q’leesia, a line of designer linens, offers hotels and restaurants high-quality textile products that add sophistication and charm to any space.
Tablecloths and chair covers tailored to clients’ specific needs.
Decorative linens that bring a touch of elegance to the dining setup.
Carefully selected textiles, sourced from around the world, to ensure durability and luxury.
With custom-made solutions, Q’leesia products are as practical as they are luxurious, making them the perfect fit for any hospitality setting.
Contact Q Industries – One-Stop Destination for Integrated Hospitality Solutions
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Electrolux Professional has been named as a Premium Partner for Worldchefs Congress & Expo 2024 and the Global Chefs Challenge Finals, reinforcing their commitment to innovation and culinary excellence at the industry’s leading biennial event.
Electrolux Professional has been announced as a Premium Partner for Worldchefs Congress & Expo 2024, taking place in Singapore from October 22-25, 2024.
Michele Cadamuro, Chief Design Officer at Electrolux Professional, will be featured as a panelist discussing “The Digital Revolution in the Kitchen” at the Congress, showcasing how digital innovation is transforming commercial kitchens for the future.
The Electrolux Professional Arena will feature cutting-edge kitchen technology, providing a world-class stage for the Global Chefs Challenge.
Paris, 10 of September 2024 – Worldchefs is proud to announce Electrolux Professional as a Premium Partner for the highly anticipated Worldchefs Congress & Expo 2024 and the prestigious Global Chefs Challenge Finals, which will take place in Singapore from October 22 to 25, 2024.
A global leader in innovative kitchen solutions, Electrolux Professional brings their expertise to this year’s event with the Electrolux Professional Arena at the Global Chefs Challenge. The Electrolux Professional Arena will provide both the latest cutting-edge kitchen technology to competitors and an interactive space where top chefs from around the globe can experience cutting-edge technology, showcasing the Congress 2024 theme, “Culinary Horizons: Designing Our Future.”
As part of its role as a Premium Partner, Electrolux Professional will be a key player in fostering meaningful dialogue and hands-on learning around the future of the food and beverage industry.
Electrolux Professional Arena: A Hub for Innovation, Performance, and Culinary Excellence
The Electrolux Professional Arena will host the finals of the Global Chefs Challenge, where chefs from 70 nations will compete across four categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge. This arena will provide competitors with the latest cutting-edge kitchen technology, ensuring they perform at their best under the pressure of this world-class competition.
“Electrolux Professional shares a common goal and continues our partnership with Worldchefs Congress and Expo 2024 in Singapore. As the Premium Partner, we provide an integrated range of combi ovens, blast chillers, cooking range and food preparation into a world-class platform where some of the best in the community showcase their talents in the industry’s leading biennial event – driving culinary excellence and innovation,” says Liz Goh, Head of Marketing BA Food APAC & MEA.
Electrolux Professional’s involvement in the Global Chefs Challenge is an extension of their long-standing dedication to the culinary industry, which includes their renowned Art & Science Come Together initiative.
Launched in 2014, Art & Science Come Together bridges culinary creativity with innovative commercial solutions. Since its inception, this program has empowered chefs to operate more efficiently and sustainably. Now, Electrolux Professional will continue this mission with the debut of the Electrolux Professional Arena at the Worldchefs Congress.
The Electrolux Professional Arena will serve as an interactive hub where competitors and attendees can experience the most advanced culinary equipment, designed to maximize efficiency and sustainability in the kitchen.
Michele Cadamuro: Leading the Conversation on Kitchen Innovation
A key highlight of the Worldchefs Congress will be the panel discussion on “The Digital Revolution in the Kitchen” with Michele Cadamuro, Chief Design Officer at Electrolux Professional Group. Michele’s award-winning design expertise, including accolades such as the Red Dot Design Award and Compasso d’Oro, has shaped how modern kitchens operate by integrating digital solutions that optimize workflow, energy usage, and performance.
At the panel, Michele will discuss how digitalization is reshaping the culinary industry and why chefs must embrace bold, innovative approaches to remain competitive in today’s fast-evolving kitchen environments. His insights promise to inspire chefs to rethink how technology can be used to improve sustainability and efficiency.
“Electrolux Professional has been an invaluable partner in advancing culinary innovation on a global scale, through their dedication to sustainability, innovation, and chef-focused solutions,” says Ragnar Fridrikkson, Worldchefs Managing Director. “Their contributions to the Worldchefs Congress & Expo 2024 and the Global Chefs Challenge Finals will provide chefs with the tools and knowledge they need to succeed in the kitchens of tomorrow.”
The partnership between Worldchefs and Electrolux Professional underscores a shared vision of fostering culinary excellence through sustainable innovation, education, and collaboration. The Global Chefs Challenge Finals and the Electrolux Professional Arena will undoubtedly be a highlight of this year’s Congress, raising industry standards worldwide.
Join Us in Singapore for the Culinary Event of the Year
Discover new horizons and be part of the discussions shaping the future of the food and beverage industry at Worldchefs Congress & Expo 2024. Experience the excitement of the Global Chefs Challenge Finals firsthand and explore the latest innovations in kitchen technology at the Electrolux Professional Arena.
For more information on how to attend Worldchefs Congress 2024 in Singapore and experience the Electrolux Professional Arena, visit www.worldchefscongress.org.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality.
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo.
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
As diners increasingly seek experiences that transcend the ordinary, chefs are embracing more original and less conventional approaches to the mise en place, like using unconventional plating techniques, edible art or creating multi-sensory, personalized, dishes. This shift towards innovation in tableware is not merely a superficial change but rather an integral part of the dining experience, where the vessel becomes as important as the food it holds.
Minimalist and Organic Designs
The aesthetic trends for the tableware leans towards minimalist and organic designs. These styles reflect a desire for more relaxed, casual dining experiences, even in fine dining and luxury settings. The traditional plates that have long dominated dining tables are gradually being replaced by more avant-garde shapes, offering a canvas for creativity that allows each dish to be showcased as a unique work of art. Brands like Le Coq Porcelaine, whose collections are not only renowned for their quality but also for their ability to complement the chef’s vision, offer an array of distinctive shapes and designs, providing unique pieces that stand out in both casual and high-end environments, ensuring that the dining experience is not only a celebration of taste but also a feast for the eyes and the senses.
Functionality and Versatility
With the ongoing demand for multifunctional items, tableware that serves multiple purposes—such as pieces that can be used for different dishes than the ones they are originally made for—will see increased popularity. The finest establishments are turning to brands that understand the nuances of this new direction, seeking out pieces that blend form and function with aesthetic appeal.
Sustainability and Nature
As sustainability becomes an ever-more pressing concern and more people, especially younger generations, are pushing for change through activism and sustainable living, the future of fine dining is also likely to see a greater focus on eco-conscious practices within the Ho.re.ca sector. This extends from sourcing local ingredients to selecting sustainable tableware.
Conclusions
The convergence of these trends—innovative mise en place, the use of avant-garde tableware, and a commitment to sustainability—signals a new era in fine dining. Chefs and hospitality professionals are being called upon to rethink every element of the dining experience. As such, the partnership between culinary innovators and brands like Le Coq Porcelaine is set to become even more vital, ensuring that the future of fine dining is as much about visual delight as it is about gastronomic excellence.
As the Global Chefs Challenge unfolds, we invite you to see how the designs inspire and enhance the culinary artistry that will define the generation of great chefs. This year, thanks to the partnership withQ Industries, we will see these culinary visions come to life on none other than Le Coq Porcelaine’s collections. The plates used for the competitions blend the features discussed so far, from the versatility of the double faced texture of the gourmet trays, to the minimalist and organic design of the gourmet plates.
About Le Coq Porcelaine
Le Coq Porcelaine, Frames for Chefs, stands out as the canvas of choice for chefs who desire to align the tableware to their culinary philosophies.
The brand was born in Florence, the artistic epicenter of Italy, and was acquired by ILSA s.r.l. in 2019. From here Le Coq Porcelaine embarked on a new journey to redefine the dining experience through modern tableware for the Ho.Re.Ca. and banqueting industry, by designing the perfect backdrop for each culinary artistic presentation.
One-Stop Destination for Integrated Hospitality Solutions –With nearly 40 years of experience, Q Industries is dedicated to fulfilling all procurement needs with innovative and cost-effective solutions tailored to clients’ business.
Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for long-lasting use. Understanding the challenges that most chefs face in their kitchen endeavors, Quantum Pro was created to make food preparation easier, offering products in five main categories: Pots & Pans, Knives, Kitchen Utensils, Cutting Boards, Food Storage Containers. Developed for Chefs by Chefs.
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Paris, 17 September, 2024 – The Worldchefs community mourns the passing of Chef Hilmar Bragi Jónsson, AAC, who passed away this week at the age of 81.
Veitingageirinn.is published a heartfelt tribute, sharing the rich story of Himar’s life and stating that “one of our most admired chefs has passed away.”
Hilmar had been hospitalized since the 3rd of August due to complications from a heart infection, which was connected to a heart operation he underwent 25 years ago. While the treatments initially showed promise, his heart ultimately gave out.
Chef Hilmar’s culinary legacy is deeply etched in Icelandic history. He was one of Iceland’s best-known chefs and played an instrumental role in advancing the nation’s culinary arts on the global stage. Born in Ísafjörður in 1942, Hilmar led a distinguished career spanning over five decades. Among his many achievements, he was a founding member of the Icelandic Chefs’ Association, Klúbbs Matreiðslumeister, in 1972.
Hilmar served as the official chef to President Vigdís Finnbogadóttir for 12 years, managing public events and accompanying her on international travels. He served as a traveling chef for the Icelandic Tourist and Export Board for 20 years. addition, he founded Iceland’s Cooking School and was part of Iceland’s first national chef team to compete internationally, where Iceland won gold and silver.
Hilmar traveled to 54 countries throughout his global career, and served as Vice President of the World Association of Chefs’ Societies (Worldchefs) from 2008 to 2013. He was awarded as a Worldchefs Honorary Lifetime Judge in 2022.
If you could sum up what your profession means to you in one word, what would it be?
“Miracle.”
Chef Hilmar Jónsson
Chef Hilmar also worked as a corporate chef for Icelandic Seafood USA for 22 years and is known as one of the main advocates for Icelandic fish in the US. His work took him to every state in the US (except Alaska, he would remind), sharing his expertise through seafood seminars and as a Worldchefs Certified International Judge.
Hilmar had been residing in Torrevieja, Spain, since 2018. He is survived by his two children.
Worldchefs President Thomas A. Gugler expresses his deepest condolences to Hilmar’s family and friends, stating: “Hilmar was a force in our community, a true culinary artist, and his legacy will live on. Our thoughts go out to all who knew and loved him during this difficult time.”
The culinary world has lost one of its greats, but Chef Hilmar Bragi Jónsson’s contributions will continue to inspire future generations.
To read more about Chef Hilmar, read our interview with him in Issue 28 of Worldchefs Magazine, Always Do It with Passion.
Sustainable cooking, although not a novel concept, is increasingly capturing the global consumer’s attention due to its importance and extensive impact. Sustainable cooking not only helps mitigate the negative effects on the environment and protects our planet but also positively contributes to human health.
To embark on the journey of sustainable cooking, the first and most crucial step is creating an eco-friendly kitchen. What defines an eco-friendly kitchen, and how can we create such a space? This article will focus on selecting kitchen tools and appliances to build a sustainable cooking environment that conserves energy, minimizes food waste, and reduces overall waste. Here are the key considerations for developing an environmentally friendly kitchen:
1. Utilizing High-Efficiency Kitchen Appliances
Energy Efficiency: Specialized kitchen appliances with high performance and advanced features deliver superior efficiency while consuming less energy compared to older, less efficient models.
Reducing Carbon Emissions: By saving energy during cooking, these appliances also lower carbon emissions from power sources, making a positive contribution to mitigating climate change.
Minimizing Food Waste: Modern high-efficiency kitchen appliances, such as refrigerators and freezers, are equipped with advanced features that extend the freshness of ingredients, reduce food waste, save costs, and help protect the environment.
2.Investing in High-Quality Cookware
Cookware is the heart of any kitchen and the ultimate tool for chefs. Investing in high-quality cooking tools enhances work efficiency and is a practical step towards building an environmentally friendly kitchen:
Choosing Pots & Pans:
Many conventional pots and pans tend to wear out and degrade quickly, leading to frequent replacements and increased production needs, contributing to significant waste and environmental impact. To address this issue, select professional-grade cookware with the following criteria:
Premium Material: Opt for stainless steel 304, which offers exceptional durability and withstands the toughest kitchen conditions.
Efficient Heat Distribution: High-quality stainless steel pans often feature aluminum or copper cores and a 3-layer design for better heat distribution, faster heating, and perfect cooking, while saving energy.
Compatibility with Various Stoves: Ensure cookware is versatile enough to work with different types of stoves, such as gas, induction, and electric, avoiding the need for additional replacements.
Choosing Kitchen Tools:
Prioritize stainless steel products for kitchen tools due to the following benefits:
Exceptional Durability: Stainless steel is highly resistant to chipping, rusting, or discoloration.
Corrosion Resistance: In the kitchen environment, where exposure to high temperatures, water, and oils is frequent, the corrosion resistance of stainless steel is crucial. These tools can endure over time without frequent replacements, reducing waste and monthly costs.
Easy Cleaning: The smooth, shiny surface of stainless steel not only provides an aesthetic appeal but also makes cleaning easier. Stainless steel is resistant to water and oil absorption, preventing bacterial and mold growth, thus ensuring food safety, which is critical in kitchen environments.
3. Standardizing Food Handling Processes
Every chef needs to establish a scientific, standardized food handling process in the kitchen to properly store ingredients, maintain quality, preserve nutrition, and extend freshness while minimizing food waste:
Use Gastronorm Pans (GN Containers):
Available in various sizes with versatile temperature retention, GN pans made from high-quality stainless steel 304 offer durability, safety, excellent heat resistance, and easy cleaning. Their stackable design helps save space.
Store Food in Glass Jars and Containers:
Glass is unaffected by typical temperature fluctuations, making glass containers ideal for use in different environments, such as refrigerators or microwaves, without compromising food quality
Package Food with Paper or Recycled Boxes:
Avoid single-use plastic or nylon materials to reduce plastic waste, which is a significant environmental pollutant.
4. Choosing Local and Seasonal Ingredients
Selecting local and seasonal ingredients is crucial for promoting sustainable cooking and creating an eco-friendly kitchen.
Local ingredients typically require less transportation, thereby reducing carbon emissions from transit. Additionally, seasonal ingredients are often fresher, more nutritious, and use fewer preservatives compared to out-of-season or imported products.
Opting for seasonal ingredients also provides customers with more affordable dishes, encourages dietary diversity, and helps preserve local crop varieties. This practice contributes to environmental protection, supports local economies, and conserves natural resources.
Conclusion
The culinary industry is entering a thriving phase as people become increasingly aware of the importance of environmental protection and sustainable living. Diners are willing to pay a premium for restaurants that meet sustainability standards. Creating an eco-friendly kitchen not only enhances the dining experience but also fosters environmental consciousness for future generations, underscoring each individual’s crucial role in safeguarding our planet.
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Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for long-lasting use. Understanding the challenges that most chefs face in their kitchen endeavors, Quantum Pro was created to make food preparation easier, offering products in five main categories: Pots & Pans, Knives, Kitchen Utensils, Cutting Boards, Food Storage Containers. Developed for Chefs by Chefs.
Visit Q Industries https://qindustries.com/ and follow us to get a professional consultant for your culinary and hospitality solutions.
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
This summer, Feed the Planet team members from across Worldchefs, Electrolux Food Foundation, AIESEC, and Griffith Foods came together for our yearly strategic meeting. It was a fruitful moment to reflect on our accomplishments and plan for missions for the months and years ahead.
Our yearly strategic meeting with all of the Feed the Planet partners is a unique moment to reflect on the lives we’ve changed and the impact that we’ve made on our planet. Creating a more sustainable food system isn’t easy—but it needs to be done. And I couldn’t be more thankful for the time to reflect and plan the journey ahead with the team at Worldchefs and our partners at the Electrolux Food Foundation, AIESEC, and Griffith Foods.
Chris Koetke, Worldchefs Feed the Planet Committee Chairman
The Feed the Planet program was founded by Worldchefs in 2012 and since we joined forces with the Electrolux Food Foundation and AIESEC in 2016, we have:
Changed over 1,300 lives through our Like a Chef training program across Sweden, Poland, Russia, Ukraine, Egypt, South Africa, Brazil, and South Africa.
Inspired over 160,000 children to make better food choices for themselves and the planet through our Food Heroes educational workshop.
Reached over 191,000,0000 people across the globe to raise awareness around food sustainability
Like every time we meet with partners Worldchefs, AIESEC, and Griffith Foods, it is a great opportunity to brainstorm, plan and discuss on how to deliver on our mission to create a more sustainable food system. But most importantly, it is so recharging to share ideas that seem too dreamy at first, but then become undoubted successes. And this time was no different.
Cosimo Scarano, Head of Electrolux Food Foundation
Get Involved with Feed the Planet
Why take action?
Every year, 1.3 billion tonnes of food is wasted while 795 million people are undernourished. Meanwhile, One of the world’s greenhouse gas emissions are caused by the food sector. We must take action every day for a better future, and our plates are an important place to do it.
We have a lot of work to do, but don’t be discouraged. Be excited by the new discoveries, the forgotten joys, the inspiring power you wield as an individual, and the extraordinary potential of a community inspired.
Anchor Food Professionals, a world leading New Zealand dairy foodservice brand, has partnered with Worldchefs by showcasing 11 globally renowned chefs in their latest Taste of Tradition campaign.
The campaign celebrates culinary creativity and sees the chefs reimagine a traditional dish from their country by giving them a modern dairy twist. These innovative recipes from around the world have now been brought together in a digital cookbook titled Taste of Tradition, launching on 29 July 2024.
The line-up for the Taste of Tradition digital cookbook includes prestigious Chef Tom Lamers from the Netherlands, who is celebrated for his exceptional culinary expertise. His talent and dedication have consistently earned him recognition on the international culinary stage, with numerous awards under his belt from 2003 to present.
Chef Tom Lamers says, “As a Michelin-starred chef, my career focuses on sustainable, quality ingredients. We [chefs] truly understand the power of exceptional produce and their influence on the finished product. Using Chef’s Classic Whipping Cream for my Pearl of White Chocolate and Strawberry, Vanilla Cream, and Almond Biscuit ensured precision and enhanced the architecture of my take on the Netherland’s classic, Strawberries and Cream.”
Each chef brings a unique perspective and expertise to their recipes, honouring traditional flavours while embracing modern techniques. Amongst the global chefs featured is the rising star Amber Heaton, who reimagined the popular Australian dish, Chicken ‘Parmi’ Parmigiana.
“The Chicken Parmigiana is a crowd-favourite in Australia, found on every pub’s menu. I loved rethinking this classic using Extra Yield European Cooking Cream and Mozzarella Cheese, which expedite prep time offering exceptional flavour and stretch,” commented Chef Amber.
Renowned Singaporean Kenny Ng, has leaned into his pastry expertise for the campaign, reimagining the classic Swiss Roll by deconstructing its components to create the Reconstructed Roll Cake.
Chef Kenny says, “Being part of the Taste of Tradition campaign has allowed me to delve deep into Singapore’s rich culinary heritage and add a contemporary twist. Each element comes together in perfect harmony, offering a sophisticated and playful twist on traditional flavours by using Anchor Food Professionals products. I’m thrilled to bring a decade of expertise in Pastry & Culinary Arts to the Taste of Tradition campaign” he adds.
Anchor Food Professionals Global Senior Marketing Manager Lee-Ann Birch says, “Taste of Tradition is a testament to the exceptional talent within the culinary industry and highlights the transformative impact that premium dairy products can have on enhancing the taste, texture and appearance of a dish.”
“As dairy experts, our high-performing range of products are crafted for foodservice professionals. We’re incredibly proud to be the trusted dairy partner of Worldchefs.
Chefs competing in the Worldchefs Global Chefs Challenge Finals in October, will be using our Anchor Food Professionals products, and we can’t wait to see how they use our dairy in their winning creations,” she adds.
The Global Chefs Challenge is where 40 teams of top chefs meet to compete in four competition categories to showcase their mastery of the culinary arts.
The Taste of Tradition digital cookbook includes 11 world-leading chefs from around the globe:
Australia: Amber Heaton
China: Richard Gao
Malaysia: Steven Ong
México : Rodrigo Ibañez
Middle East: Khaled Moussa
Netherlands: Tom Lamers
New Zealand: Cameron Davies
Philippines: Kenneth Lee O. Cacho
Singapore: Ng Kia Yi (Kenny)
South Korea: Lim Kyubin
United Kingdom: David Warren
About Anchor Food Professionals:
With over 135 years of dairy expertise and specialist leadership, Anchor Food Professionals is the foodservice brand of Fonterra, the world’s largest dairy co-operative and dairy exporter. The brand has built a legacy on innovative product solutions that boost performance across kitchens and help businesses grow.
Anchor Food Professionals works alongside its customers to deliver end-to-end services and solutions, driving customer satisfaction and shaping the future of foodservice.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education. Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job 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.
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