Category: News

St. Augustine, Fla., May 5, 2015—The American Culinary Federation (ACF) will host regional and student teams and individual competitors in the American Culinary Classic at the Orlando World Center Marriott, Orlando, Florida, during Cook. Craft. Create. ACF National Convention & Show, July 30-Aug. 3. Registration deadline is Monday, June 15.
“We are proud to champion the efforts and extraordinary talents of some of the finest culinarians in the world through the American Culinary Classic, said Thomas Macrina, CEC®, CCA®, AAC®, ACF national president. “This competition is a great opportunity to bring the world’s best chefs together on American soil.”
The American Culinary Classic, first held in 1987, took place every four years until 2007. It was hosted in conjunction with the National Restaurant Association Hotel-Motel Show in Chicago. ACF assumed management and execution of the competition for the 2015 event. The American Culinary Classic is a springboard for competitors to prepare for the Internationale Kochkunst Ausstellung (IKA), also known as the ‘culinary Olympics,’ held in Erfurt, Germany every four years.
The competition is sanctioned by the World Association of Chefs Societies (Worldchefs). Regional teams will prepare a three-part program to include culinary arts, pastry and showpiece. Individuals may choose each program in which they will compete. Competition programs will be reviewed by a panel of Worldchefs-approved judges, and will be scored on presentation and innovation, composition, preparation and serving arrangement. Reimund Pitz, CEC®, CCE®, AAC, chair, ACF Competition Committee, will serve as chairperson of the 2015 event.
Registration is $600 for regional teams and $150 per program for individuals. Applications and event rules are available at www.acfchefs.org/Competitions. For more information, email classic@acfchefs.net or call (800) 624-9458.

The Global Chefs Challenge Semi Final Europe South has just ended this 18th of April 2015. The event that took place in Sarajevo, Bosnia Herzegovina, is the first one in a series of semi-finals leading to the Global Chefs Challenge Final scheduled to take place in Greece during Worldchefs Congress 2016.

Please visit this page to see the schedule. Click Here!

Global Chefs Challenge Semi Final Europe South was one of the scheduled events concomitantly taking place at the Worldchefs Europe Conference along with the “Bey Soup for Guinness”, an endeavour of the national Bosnian association.

The Global Chefs Challenge is a culinary competition that incorporates three categories: Global Chefs, Global Pastry Chefs and Young Chefs (Hans Bueschkens) challenge. The three stages of the competition took place in Sarajevo on the 16th for the Young Chefs, the 17th for the Global Chefs and the 18th for the Global Pastry Chefs.

1st Prize Italy – Cristian Spagnoli
1st Runner up Portugal – Celso Duarte Padeiro
2nd Runner up Malta- Paul Bajada

Hans Bueschkens -Young Chefs Challenge

1st Prize Italy – Salvatore Canargiu
1st Runner up Slovenia – Marco Magajne
2nd Runner up Malta – Gabriel Caruana

Global Pastry Chefs Challenge

1st Prize Greece- Agrafiotis Vasilis
1st Runner Up Turkey – Kadir Kantar

European Conference

The European Conference was an occasion for the European Continental Directors to meet with European Association Presidents. Domenico Maggi- Continental Director Europe South, Dragan Unic- Continental Director Europe North, Miroslav Kubec- Continental Director Europe Central and John Sloane, Vice President, met with 21 national association presidents of Europe of the 45 they helm inside of the European Union and outside of it.

Bey’s Soup

The making of the Bey Soup took place on the 17th of April in Sarajevo Square. From dusk till dawn more than 100 chefs and volunteers tried to set a new record for the world's largest chicken stew, outperforming their fellow countrymen's 2014 achievement. The current record is also held by Bosnian cooks is that of a giant stew that weighed 4,026 kilos (8,875 pounds) in the northern town of Prnjavor.

The massive traditional stew contained 1,000 kilos of chicken meat, 150 kilos of carrots, 50 kilos of celery, up to 30 kilos of onions, 15 kilos of okra, 100 kilos of flour as well 100 liters of oil and 50 kilos of butter and weighed 4,124 kilos.

When the event was over, the cooks handed out some 15,000 portions of stew to people who attended the event and to soup kitchens for the poor.

The record has not yet been verified by a Guinness World Records committee.

As our organisation is growing we are welcoming new additions to our team in order to better suit Worldchefs needs.

So today we are welcoming Pierre Vasseur, our new communication intern, who will be helping us with website, social media, emailing and much much more.

He has a degree in Film production and previously worked as a production assistant and communication manager of a website and social media campaigns for a Paris film festival.

He will be with us for 14 months as part of a internship that is highly profesionalising spending 3 weeks with us in the office and 1 week in school.

Welcome Pierre!

Picture caption: Pierre here pictured with Andreea, our Office Assistant

The Culinary Art and Professional Cuisine programs of CCNB – Edmunston Campus are now certified by Worldchefs. CCNB Edmundston becomes the 1st French speaking north American institution to receive this prestigious recognition.

In order to be recognized the program of the institution had be in agreement with over 12 rigorous criteria of selection, among which proving the progression and success in the development of a good education program.

For the institution and its programs the advantages of such a recognition are numerous; among them is the fact that the authentication of the education quality, trainers and school facility standards is international.

The CCNB can through Worldchefs Website promote its services to a large pool of gifted international students. The students of CCNB will receive schooling from an internationally approved school of high educational standards.

“To this day 41 schools are internationally recognized by Worldchefs. The fact that CCNB-Edmunston Campus is among them is very flattering: it is proof that our education standard and programs offered are of high international quality” said Lise Ouellete, director of CCNB- Campus Edmunston.

The Worldchefs – World Association of Chefs Societies was founded in 1928 at the Sorbonne in France. The only other institution recognized in Canada is the Humber Institute of Technology and Advanced Learning of Toronto.

The Superior School of Mediterranean Hotel Business has been certified by the Educational World Culinary Program of the Chefs Societies Association, Worldchefs: The World Association of Chefs Organization – made up of more than one hundred countries and with over ten million associates -, has given its award and recognition for the first time to a Spanish cooking school. This prestigious award has only been previously achieved by 41 cooking schools around the world and apart from the pride that means for Spain and for the school, it has very practical effects: The CSHM is the only culinary school in Spain that can give students a double degree (certified Spanish and by Worldchefs) and also offer Spanish chefs the opportunity to complete their studies in other certified schools abroad through established student exchange programs.

According to the international leaders of Worldchefs; to distinguish the CSHM up to seventeen parameters were rated in a thorough and lengthy process of recognition, ensuring in its welcome that “its proposal for the application is perfect in every detail.” From this moment, the CSHM displays the Worldchefs Board with which the school has been awarded and will participate as a recognized member in the activities of “Worldchefs Education Committee” and in international conferences and congresses, as the only Spanish school belonging to the demanding and elite group of schools honored by Worldchefs with the “Worldchefs Recognition of Quality Culinary Education”. Carlos Duran, Culinary Director for Worldchefs in Madrid, said: “For the industry it is great news that finally a school has reached levels of excellence demanded by Worldchefs. This allows us to offer students career opportunities and qualifications for which until now they had to leave to study in other countries. Literally, this recognition puts Spain on the map of world culinary education.”

The CSHM has appointed an Advisory Committee for Worldchefs subjects, formed by Carlos Duran (Culinary Director), Enrique Niñerola (Director CSHM Madrid), Angel Campillo (Director CSHM Development Group) and José Manuel Iglesias (Director of Academic Extension Group CSHM), which also acts as director of WACS subjects and link between Worldchefs and CSHM. The directing team will have the enthusiastic support of qualified faculty and staff of the CSHM at its headquarters in Madrid and Valencia, although soon reinforced with new additions in order to expand the educational offer. This way we can meet the demand of students, Spanish and international chefs, who will be attracted by the plus it means for them to choose the CSHM to form, as they can obtain besides the Spanish / European accredited qualifications also the diploma certified by Worldchefs, marking an important difference in the C.V. of those who aspire to work internationally, especially in hotels and cruises. For these purposes, we will develop various educational programs both in Madrid and Valencia under the umbrella of Worldchefs, aimed at students and also to the continuing education and training of professionals. Another novelty presented by the CSHM in Spain will be the organization and holding of specific courses Worldchefs, including the international jury, competition, and it is even expected that Spain will become the major host country for events supported by the transnational organization.

In this context, the CSHM is committed to Worldchefs in working with the World Gastronomy Institute, -in terms of their valid collaboration agreement – on the development of a Code of professional ethics in education in Spanish gastronomy, initiative which is seeking the cooperation of other schools, and that will be released soon.

The Worldchefs recognition by the CSHM denotes its high quality training, facilities and technology, system of studies and implementation, study programs and practical classes – all this being excellent news for the whole Spanish restaurant industry, which opens wide horizons and possibilities before unthinkable for students and professionals of gastronomy in Spain.