Category: Press Releases

The recipe for sustainable cooking

Post author By Anand
Post date July 20, 2017

[REPRINTED COURTESY OF ELECTROLUX, JULY 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.”

FOR MORE INFORMATION Malin Ekefalk, Electrolux

News Press Releases

Worldchefs Youth Ambassador and Fiji Minister support healthy chefs competition

Post author By Anand
Post date July 17, 2017

FIJI, JULY 2017: School chefs event gave a great opportunity for our young people to learn the skills needed to prepare healthy and nutritious meals. Talks are underway to take the School Chef Challenge to another level.

Minister for Health and Medical Services Rosy Akbar said we needed to take it to the divisional and national level. Ms Akbar gave the closing address at the end of the event at the Outrigger Fiji Beach Resort on the Coral Coast.

The two-day competition involved 16 schools and 180 students.

“The Ministry is very serious to trade this event, partner with Outrigger to take the event out to the divisional participation,” she said.

She said they needed to take the message there for more student, parental and community participation.

She added the event gave great opportunity for our young people to learn the skills needed to prepare healthy and nutritious meals.

She applauded the resort and other partners for their effort to stage this event.

It offered young people an insight into the tourism industry.

“This wonderful event has such great potential to benefit the health and well-being of everyone.

“Let us not underestimate the part that our children and young people can play and need to play, in the fight against NCDs,” she said.

Resort manager Russell Blaik said the event was a success both educationally and for fun.

“We are impressed with the initiative to see it as a semi-national level event with 16 schools this year,” he said.

“We are talking with the Minister to take the event to the national with zonal competitions before the grand final at a later stage.”

World Chefs Association Youth Development co-ordinator Sarah Kymbrekos was impressed with the skills of the aspiring chefs who competed at the event.

“It has been very good, I am happy with it and there have been a lot of new talents coming through,” she said.

“The creativity was a class act and the use of the local ingredients with the theme being SOS – no salt, oil and sugar.

This was Ms Kymbrekos first time to be part of the school chef competition but has been part of the national salon culinary competition in previous years.

She was a former president of the Vanuatu Chefs Association before she joined the World Chefs.

Also impressed was Blake Haines who is New Zealand young chef ambassador and was among the judges.

Meanwhile, Sigatoka Andhra Sangam College created history to become the second school to win the School Chefs Challenge yesterday.

The Olosara based institution becomes the first to end Cuvu College’s dominance in the event since its inception in 2013.

They scooped Sneh Lata Singh memorial trophy and won $2000 from the Ministry of Health and Medical Services.

AS REPORTED IN THE FIJI SUN:https://fijisun.com.fj/2017/07/16/minister-akbar-sees-school-chef-challenge-becoming-bigger/

Edited by Ranoba Baoa

Feedback: [email protected]

News Press Releases FeedThePlanet

Feed the Planet Advisory Board collaborate for better food, better life, better future

Post author By Anand
Post date July 3, 2017

Paris, France, June 2017: The first ever meeting of the Feed the Planet Advisory Board was held earlier this month in Stockholm, Sweden. The full-day event brought together partners Electrolux, AIESEC and Worldchefs to discuss past learnings and future plans for the Feed the Planet initiative, which deliver strategies and projects that contribute to securing a sustainable and equitable food future.

“The Feed the Planet program represents a true partnership,” said Thomas Gugler, President Worldchefs and Advisory Board Member, “in that is was born from a shared vision, and will grow by leveraging our mutual core competencies to make a real-world impact. As a global authority on food, Worldchefs must show leadership on some very pertinent defining issues of our time- those of food sustainability, poverty alleviation, and equal opportunities for education.”

The Feed the Planet mission is to inspire better food consumption and cooking habits among consumers and professionals, and to help people in need, or simply to deliver better food, better life and a better future. Launched in September 2016, Feed the Planet started with food waste awareness initiatives in several regions, sustainability education for chefs in four culinary schools and emergency intervention in crisis areas such as in Greece for refugees, in Peru for flood victims, and in Italy for earthquake survivors through World Chefs Without Borders. Another achievement was finalizing the design of a mobile kitchen, to be deployable in emergencies globally.

“As three very different but complementary organizations united by shared values of sustainability and social responsibility we have come far during this period. We look forward to leveraging our learnings, replicating and scaling up the projects,” says Malin Ekefalk, Electrolux Director Social Responsibility.

A series of programs and initiatives are being planned – with some underway already – to deliver on these goals. Projects include for example hosting workshops to promote sustainable practices in the kitchens of chefs and consumers; helping to put better food on the table and providing advice on cooking on a tight budget; serving meals and raising funds for those in need in every corner of the globe; and providing workplace education and emergency relief efforts.

For news and updates, visit us at: https://feedtheplanet.worldchefs.org/

For more photos from this event, visit us on Facebook: https://www.facebook.com/wacsworldchefs/posts/1491304397595439

-30-

About Feed the Planet

Feed the Planet is a Worldchefs initiative in partnership with Electrolux and AIESEC.

By leveraging our core competencies, we seek to develop collaborations, strategies and projects that contribute to securing a sustainable food future.

Our goal is to inspire better food consumption and cooking habits among consumers and professionals, maximizing sustainable choices and health while contributing to a reduction of negative impacts.

We are also working towards support people in need – in putting better food on the table, providing advice on cooking on a tight budget, offering workplace education and through emergency relief efforts.

About Worldchefs

World Association of Chefs Societies (“Worldchefs”) is a global network of chefs associations founded in October 1928 at the Sorbonne in Paris, where the venerable Auguste Escoffier was named as first Honorary President. Today, this global body has over 100 official member chefs associations that represent more than 8 millions of professionals worldwide.

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 Electrolux

Electrolux shapes living for the better by reinventing taste, care and wellbeing experiences, making life more enjoyable and sustainable for millions of people. As a leading global appliance company, we place the consumer at the heart of everything we do. Through our brands, including Electrolux, AEG, Anova, Frigidaire, Westinghouse and Zanussi, we sell more than 60 million household and professional products in more than 150 markets every year. In 2016 Electrolux had sales of SEK 121 billion and employed 55,000 people around the world. For more information go to www.electroluxgroup.com.

About AIESEC

AIESEC is the world’s largest youth-led network creating positive impact through personal development and shared global experiences. Our vision: peace and the fulfilment of humankind’s potential. AIESEC develops the leadership potential of youth through experiential learning, volunteer experiences and professional internships, enabling both employers and organisations to connect with a global network of talent.

http://aiesec.org/

CONTACT

Andrea Petruzella

PR & Marketing Manager, Worldchefs
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10
www.worldchefs.org

Malin Ekefalk

Electrolux Director Social Responsibilityâ€¨

[email protected]

News Press Releases

Food Forever, recipes for a healthy planet wins best cookbook

Post author By Anand
Post date June 29, 2017

Yantai, China, June 2017: Food Forever, recipes for a healthy planet received the best cookbook of the year award from Gourmand in Yantai, China. As each year Gourmand received thousands of the most marvelous and interesting cookbooks from authors worldwide. Gourmand asked Lars Charas, the author of Food Forever, the books of culinary schools and professionals to give a presentation and formally launch the printed book in China. The Food Forever award is dedicated to the 20 million people suffering from severe malnutrition in Africa and the middle east and of course we hope thousands of students and professionals will use Food Forever to find new ways to make food cultures and systems resilient to challenges ahead.

Congratulations to Lars for the leadership and inspiration from everyone at Worldchefs. You can read more about him in the upcoming issue of Worldchefs magazine, coming out in July.

As a global authority on food, a core mission for Worldchefs is to drive positive change for the planet through our Feed the Planet program. Better life, better food, better future. Worldchefs Feed the Planet is delighted to recognize chefs who are making a positive difference in the world and the culinary community. To find out more about Feed the Planet visit: http://feedtheplanet.worldchefs.org/

CONTACT

Andie Petruzella

PR & Marketing, Worldchefs

[email protected]

News Press Releases

Enrique Olvera is awarded the Global Gastronomy Award 2017

Post author By Anand
Post date June 27, 2017

Mexico City, Mexico, June 27, 2017: Moving Mexican cuisine forward, and expanding our notion of food itself.

For the 11th year running, White Guide proudly presents the Global Gastronomy Award. The distinction is awarded to a chef or another gastronomical dignitary of international stature at the apex of his or her orbit, serving as a role model and inspiration within contemporary gastronomy, taking it forward – and beyond.

The award ceremony will take place at a special event in New York this fall.

Global Gastronomy Award 2017– in collaboration with Electrolux:

ENRIQUE OLVERA, Pujol, Mexico City, Mexico.

“For having elevated Mexican classics and beloved street food to new heights, bridging modesty and sophistication, hindsight and modernity – and for bringing the rich spectrum of regional fare into the limelight, including indigenous and ancient delicacies, whose secrets he has successfully unlocked.”

Mexican food is a universe in itself, spanning a vast diversity of regional produce, ingredients and traditions, some pre-Columbian. Yet, sophistication is not what first comes to mind when imaging Mexican food, but rather frozen Margaritas, nachos and guacamole, which may be more Tex-Mex than authentic Mexican. Enrique Olvera is about to change all that. He successively re-defines and elevates this ancient and rustic cooking into contemporary gastronomy, with full respect for its roots and unique qualities. With a little tweaking from the inspired hands of Chef Olvera the legacy of Mexican cooking plays out in new and sometimes unexpected ways at his restaurants, especially at Pujol in Mexico City. Based on his stock of native ingredients like heirloom corn, wild herbs and greens, rare endemic seeds, nuts, chillies, and indeed insects like maguey worms and flying chicatana ants, he is not only moving Mexican cuisine forward, but expanding our notion of food itself.

A hallmark of his cooking is recognizing street food as a major culinary asset. By analyzing its flavours in-depth he unceasingly works on enhancing these rustic dishes, sometimes to higher clarity, sometimes to deeper complexity. Inspiration is right around the corner. Nowhere is the varied abundance of regional Mexican food more evident than in the streets of Mexico City, today the home of more than 22 million people from all over the country, all of them bringing the flavours of their regions to their pots.

At Pujol, his new restaurant in Mexico City’s elegant Polanco district – which is strikingly modern in a Zen way and more casual than its predecessor by 16 years – the signature dishes demonstrate Olvera’s longstanding commitment to unlocking the secrets of regional Mexican “grandma cooking”. The tasting menu opens up with some glorious street snacks, including smoked baby corn served on sticks in a hollowed out gourd with a chilli mayonnaise, remark- ably deep in umami from ant powder.

The iconic highlight is the mole madre, essentially a mole negro that has been cooking on Olvera’s stoves for more than 3 years – and still is, and which continues to deepen in complexity. A triumph of flavour, it is presented in a dark aromatic ring with a freshly made mole in the middle, both of which one wipes up in hot hoja santa (“sacred leaf”) tortillas, and eats as tacos. In Mexico a taco is not a dish, it’s a way of eating.

Chef Olvera has described his mole madre as an organism: old, but alive and still kicking. This is the perfect metaphor for Mexican cuisine itself.

Previous award recipients:

2007: Ferran Adrià, ElBulli, Roses, Spain

2008: Charlie Trotter, Charlie Trotter’s, Chicago, USA

2009: Fergus Henderson, St. John, London, UK

2010: René Redzepi, Noma, Copenhagen, Denmark

2011: Alain Passard, l’Arpège, Paris, France

2012: David Chang, Momofuko, New York, USA

2013: Gastón Acurio, Astrid y Gastón, Lima, Peru

2014: Massimo Bottura, Osteria Francescana, Modena, Italy

2015: Magnus Nilsson, Fäviken Magasinet, Järpen/Åre, Sweden

2016: Dan Barber, Blue Hill at Stone Barns, New York, USA

For further information:

Lars Peder Hedberg, White Guide Global, +46 70 975 99 10

Mikael Mölstad, White Guide, +46 70 727 21 22

Press release along with further information and high-resolution picture available at whiteguide.com

White Guide is the leading guide and information system in the Nordic countries focusing primarily on restaurants and gastronomy. All White Guides are editorially independent and testing is carried out anonymously by 100+ professional reviewers. The White Guide Nordic can be downloaded as a freemium app from the App Store. 12forward by White Guide can be downloaded from the App Store or Google Play. For more information: whiteguide.com.

The Global Gastronomy Award has been presented in cooperation with Electrolux since 2010, Electrolux is a global leader in home appliances and appliances for professional use, based on deep consumer insight. For more information go to www.electroluxgroup.com.

News Press Releases

APCCA, World Chefs Without Borders and Electrolux aid Peruvian town of Huarmey after enduring heavy flooding

Post author By Anand
Post date June 23, 2017

HUARMEY, Peru, June, 2017: A solidarity luncheon was held in Huarmey earlier this year after the mass flood that took place in Peru this March.

Supported by The Peruvian Association of Chefs, Cooks and Allies (APCCA), World Chefs Without Borders (WCWB), and Electrolux, the lunch – prepared by chef Augustin Buitrón Baca – was provided for 1,000 victims of the flooding. Guests enjoyed their meals in solidarity under the sun as they were welcomed with hugs and comfort by volunteers.

The flood, which took place in March, heavily damaged the rural community – including the destruction of schools, hospitals and local eateries. Prior to the luncheon, WCWB donated food and clothes to the people of Huarmey, as well as collected 18,226 euros for the Peru relief effort.

An Electrolux equipment kit was given to five popular restaurants in the area that had lost their kitchens due to the high water levels in order to help restore what was damaged. The kits included a refrigerator, a four burner cooker, and a microwave.

A special thank you was given to the students of the University of the Americas, Professor Gabriela Zúñiga, Claudio Palacios, Pamela Alonso, Cynthia García, the president of APCCA, Andrés Atapoma, Jhonny Inga Ramírez Francisco and Lino Andia for making this event possible through their support and volunteer work.

Please visit us on Facebook for more.

-30-

ABOUT WORLD CHEFS WITHOUT BORDERS

World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by 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, operated with logistical support of Electrolux and AIESEC, 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.

WCWB is part of the Worldchefs Feed the Planet program.

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

https://worldchefswithoutborders.worldchefs.org/

ABOUT FEED THE PLANET

Feed the Planet is a Worldchefs initiative in partnership with Electrolux and AIESEC.
By leveraging our core competencies, we seek to develop collaborations, strategies and projects that contribute to securing a sustainable food future.

Our goal is to inspire better food consumption and cooking habits
among consumers and professionals, maximizing sustainable choices and health while contributing to a reduction of negative impacts.

www.howtofeedtheplanet.com

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 and professional development of our international membership, through skills-building and competitions, and through sustainability and humanitarian initiatives. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

www.worldchefs.org

CONTACT

Willment Leong, WCWB Chairman

[email protected]

KK Yau, WCWB Emergency Task Force Team

[email protected]

Andrea Petruzella
PR & Marketing Manager, Worldchefs
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10

News Press Releases

Slovakian WCWB chefs raise 700 euro for children with cardiovascular disease: show that food really heals

Post author By Anand
Post date June 21, 2017

Bratislava, Slovakia, June 2017: The World Chefs Without Borders (WCWB) Ambassador in Slovak Republic, Mister Vojto ARTZ, introduced the mission and activities of WCWB at an event that took place within a Food Festival between June 2 – 4, 2017. The event took place in the capital of Slovakia, Bratislava, on the premises of the Bratislava castle, and commemorated the 300th anniversary of the coronation of Maria-Therese for Hungarian and Czech queen and Austrian archduchess.

Mister Artz organized his own “Vojto Cooking show” at the international level. It created opportunities for noted chefs from Slovakia, Czech Republic and Italy to showcase their skills live to the public. Meals and desserts prepared on stage were auctioned off straight away and this way they were changed into the means to support a good thing – improvement of life conditions of children with cardio-vascular diseases.

A grand total of 700,00 EUR was raised and bestowed in the form of donation to the Children Cardiocentre Foundation.

Present at the event were Mrs. Zuzana Duzekova, the general secretary of the Slovak association of chefs and conditioners, and Mrs. Mária KadleÄÂíková, the custodian of the Children Cardiocentre Foundation.

Congratulations to the efforts of the chefs, who have proven to all that their hearts are in the right place. In this case, it is possible to confirm that food really heals.

-30-

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.

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

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.

www.worldchefs.org
www.howtofeedtheplanet.com

www.worldchefs.org/Certification

News Press Releases

Invitation to the 5th Union of International Associations Round Table (Asia-Pacific)

Post author By Anand
Post date June 19, 2017

June 2017: The Union of International Associations (UIA) cordially invites Worldchefs member associations to send two representatives to its 5^th Associations Round Table Asia-Pacific on Thursday 21 and Friday 22 September in Chiang Mai, Le Méridien Hotel.

The UIA Round Table is an opportunity to learn through networking and through practice, to meet other international associations and share experience and knowledge to help you run your organization better. Read more on the background here .

The registration fee for association representatives is 2000 Thai Baht. Thanks to the support of our hosts, the Thailand Convention and Exhibition Bureau, we are able to offer a high-level educational programme for a low fee. All other elements of the programme are complimentary. Delegates are responsible for their own travel and accommodation arrangements and expenses.

An overview of the programme is below. For full details, please see the Round Table website (roundtable.uia.org).

To register, please go to the Round Table website (roundtable.uia.org) and log in:

your username is D0304 and your password is SGMYZUIE.

You can use this to register up to two delegates; each of your delegates will need to log in and register separately. Should you wish to send more than two delegates, please contact us.

At roundtable.uia.org you will also find information about our Round Table Europe on 10 November in Brussels, at which you are equally welcome.

When you log in to register for a Round Table, you may also want to take the opportunity to check your association’s profile in the Yearbook of International Organizations.

For over 100 years the UIA has been working to promote and document the work of international associations. We look forward to welcoming you at our Round Tables this year.

OVERVIEW OF PROGRAM

Thursday 21 September

14.30

Opening keynote: “Is your association ‘political’?”
followed by a panel of associations and round table discussions

16.00

Refreshments

16.30

Case studies: associations share their experience in meeting challenges

– Harnessing the power of technology for program delivery towards greater impact
– Staying alive, with or without funding
– Fostering global participation in an international organization

18.00

Dinner hosted by Rati Lanna Riverside Spa Resort

Friday 22 September

9.00

Case studies: associations share their experience in meeting challenges

– Your organization in the communication age: what is your story?
– Getting accredited by UN bodies: why do it, how to do it, and what are the consequences?
– Finding, training, retaining, and keeping track of thousands of volunteers

10.30

Refreshments

11.00

Closing keynote: “Creating shared value in the civil sector”

12.30

Lunch hosted by Le Meridien Chiang Mai

14.00

Optional excursions

-30-

ABOUT THE UNION OF INTERNATIONAL ASSOCIATIONS

Since its foundation in 1907 as the Central Office for International Associations, the Union of International Associations (UIA) has focused on documenting the nature and evolution of international civil society.

UIA is a non-profit, independent research institute, a repository for current and historical information on the work of international associations. UIA documents the work of International Nongovernmental Organizations (INGOs) and Intergovernmental Organizations (IGOs) and promotes the public awareness of their activities.

UIA’s focus today is on promoting the internationality of these organizations and in representing the collective views of international bodies.

UIA collects, hosts and provides up-to-date, reliable information on global civil society and maintains the most comprehensive source of information on international associations, their activities and concerns, and their meetings activities.

CONTACT

Nancy Carfrae

Coordinator, UIA Associations Round Table

Email: [email protected]

Press Releases News

AJCA Grows in Strength, Chef Shojiro Urabe bestowed Worldchefs Honorary Life Membership

Post author By Anand
Post date June 19, 2017

Tokyo, Japan, June 2017: The All Japan Chefs Association AJCA recently held their General Meeting at the Metropolitan Hotel in Tokyo. In attendance were the 13 regional AJCA presidents, many AJCA members, members of the IKA 2016 National Team as well as individual competitors, and two special guests from Worldchefs; President Thomas Gugler and Continental Director Dr. Rick Stephen.

This event was elevated even further with the presence of a number of highly influential politicians, making it clear that the AJCA have a direct line with the government of Japan as they work hand-in-hand to achieve the same culinary goals.

AJCA President Toshi Utsunomiyo was extremely happy to see the full room of chefs, and the AJCA’s respect for Worldchefs was palpable – each and every person in the room was wearing a Worldchefs tie.

During his presentation, the President emphasized the importance of working with the government, especially in view of the 2020 Olympic Games to be held in Tokyo.

Worldchefs’ President Thomas Gugler was invited onto the stage and delivered his congratulations to Japan on their strong relationship with the government and also with Worldchefs. He commented on how many members still talk about the wonderful cuisine they experienced in Japan during the 2002 World Congress in Kyoto. President Thomas thanked the Japanese culinary team and congratulated them on the success of 2016 IKA. He then presented Toshi-san with a medal for his continuous support of chefs in Japan and in Worldchefs.

Continental Director Dr. Rick Stephen started his presentation with the 2018 Congress video, inviting all of Japan to be part of Asia’s next World Congress & Expo in Kuala Lumpur, and highlighing the benefits of proximity to this global event for Japan. He then spoke about the great work being done behind the scenes in Japan, including their major work in the culinary area, as well as work with the various government departments. CD Rick then presented his Continental Director’s medal to the AJCA, to be kept in the trophy room at their head office.

Both Worldchefs presentations would not have been possible without the support of Sammy Iwasaki, the host for Worldchefs President and Continental Director.

The afternoon heralded a special occasion for a number of chefs from Japan, who were recognized for their contributions to the AJCA and the AJCA National Team, and were greeted like heroes when they received their special commendation for their services to Japan. Recipients were pleased to meet the Worldchefs delegation. President Thomas and CD Rick were also awarded with a VIP Citation from the AJCA.

Evening celebrations moved over to the Prince Park Tower Hotel, where Chef Kenji Miura is the Executive Chef. Kenji was the National Team Captain for Japan at the 2012 Culinary Olympics.

The dinner was to highlight the success of the AJCA and also to honour its member Shojiro Urabe who was to receive his Worldchefs Honorary Life Membership. Urabe-san has been a member of the AJCA for 60 years and on the board of the AJCA for 20 years, he was previously the liaison for International Affairs and a member of the Worldchefs jury.

At the dinner, the government was represented by eight ministers, there to show their support to the AJCA. It was good to catch-up with Iron Chef, Chef Hiroyuki Sakai and some 600 other guests in attendance, but the main star for the evening and the highlight everyone was there to witness was the Worldchefs HLM being given to Chef Shorijo Urabe.

CD Rick handled the procedures and was well supported by President Thomas.

Honoring Shorijo Urabe

Worldchefs are very proud to have Shorijo Urabe join the ranks as Honorary Life Member, he has served his nation extremely well and at the same time been a backbone for Worldchefs in Japan with his continuous work. After the ceremony, Shorijo Urabe was surrounded by his fellow countrymen who were keen to congratulate him on his great success, and all that he had done for Japan.

The overall evening was a great success and all involved should be extremely proud; Ladies and Gentlemen, I present to you Worldchefs newest Honorary Life Member Shorijo Urabe.

STORY SUBMITTED BY DR. RICK STEPHEN, CONTINENTAL DIRECTOR, ASIA

PHOTO CAPTION (left – right): Worldchefs Continental Director Asia, Dr Rick Stephen; Worldchefs Honorary Life Member Shorijo Urabe; Worldchefs President Thomas Gugler; AJCA President Toshi Utsunomiyo

ABOUT Worldchefs Honorary Lifetime Members

In 1928 at the Sorbonne University in Paris, the newly formed World Association of Chefs Societies bestowed the title of Honorary President upon Auguste Escoffier, the most famous chef in the world. In the years preceding, as the membership of Worldchefs continued to grow, it was decided that individuals who had contributed to the culinary profession in an exemplary manner would receive a prestigious medal of honour – the Honorary Lifetime Member award – the highest recognition awarded by Worldchefs.

Honorary Lifetime Awards are bestowed every two years, at the Worldchefs Congress & Expo, a bi-annual must-attend global chefs event. Access to this exclusive honour is limited – there can only be as many Lifetime Award recipients as there are fully paid Worldchefs member countries. Of a global base of 10 million chefs worldwide, there are currently just under 100 Honorary Lifetime Members alive today.

View post on imgur.com

News Press Releases

Worldchefs welcomes strategic alliance with Chef Works, new Global Partner

Post author By Anand
Post date June 18, 2017

Paris, France, June 2017: Worldchefs is proud to announce our newest partnership, which sees innovative and design-oriented clothing outfitter Chef Works join as Global Partner.

Through the new agreement, Chef Works has become the exclusive outfitter for the prestigious Global Chefs Challenge Finals Series – an international competition where the world’s best chefs meet to compete in the categories of Global Chef, Global Pastry Chef, and Global Young Chef. In addition, Chef Works will also exclusively outfit Worldchefs board and committee members and Congress.

“We have waited many years for the opportunity to develop a partnership with the Worldchefs,” said Neil Boston, Commercial Director at Chef Works International. “We are truly delighted that the time has finally come for us to forge a strategic alliance. As the global leader in culinary uniforms, an alliance between Chef Works and the global representative body of leading chefs is the perfect recipe for Chef Works to drive our brand equity further across the globe, dressing the current and future generation of talented chefs in all seven continents whilst working alongside the other wonderful Worldchefs partners.”

Chef Works is not your routine uniform manufacturer. With beginnings that date back to the 1960s, they have been an industry leader in the design, development and management of uniform and culinary apparel programs across the globe. Chef Works provide everything from chef coats, to pants, aprons, shoes and more.

“As the global voice for chefs, we are always seeking partnerships that can bring value to our members in 105 countries across the globe,” said Thomas Gugler, President, World Association of Chefs Societies. “Chef Works offer innovative, high-quality products at competitive prices. In addition to clothing, they also offer the tailor-made solutions to help busy chefs outfit their teams. It is this kind of added value that as a global culinary leader, we want to deliver to our member community each and every time. We could not be happier about this new partnership with Chef Works.”

The next Global Chefs Challenge and Global Pastry Chefs Challenge will take place at Worldchefs Congress & Expo 2018, July 11 – 14, Kuala Lumpur, Malaysia. Don’t miss your chance to be part of this must-attend global event, to get the chance to meet industry leaders and global partners, learn from top keynote speakers, and gain innovation and ideas with chefs from around the world. Register today at www.worldchefs2018.org

-30-

About Worldchefs

About Chef Works

Established in 1964 when Joseph Gross founded a small uniform company in South Africa, Chef Works has since evolved in to a global solutions-based uniform company, designing, manufacturing and distributing culinary apparel to over 70 countries around the world.

Experts in dressing both back and front-of-house professionals, Chef Works has a diverse customer base. As the only global culinary apparel brand, Chef Works has remained resolute in its mission to provide these valued customers with the leading designs at the most competitive prices. As the world gets smaller and Chefs continue to travel extensively, the Chef Works reputation for uniform expertise travels with them.

CONTACT

Andrea Petruzella

PR & Marketing Manager, Worldchefs
[email protected]
mobile + 33 (0) 6 37 66 50 99
office + 33 (0) 1 46 87 65 10
www.worldchefs.org

Chef Works Contact

Chef Works International Ltd
T: +44 (0)113 256 8677

E: [email protected]

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

EXPLORE

COMPETITION

EDUCATION

NETWORKING

FEED THE PLANET

What are you looking for?

ABOUT

EVENTS & COMPETITION

TRAINING & CERTIFICATION

GET INVOLVED