Singapore 19 November 2024 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce that World Chefs Without Borders (WCWB), the humanitarian initiative of Worldchefs, proudly partnered with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association to host the NKF55 Charity Gala Dinner on October 21, 2024. Held at W Singapore – Sentosa Cove, this extraordinary event raised an impressive 1.8 million SGD to support kidney failure patients in Singapore.
The gala, an event coinciding with Worldchefs’ presence in Singapore for the 40th Worldchefs Congress & Expo 2024, brought together Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, alongside celebrated chefs Tony Khoo, KK Kong, Lee Lay, and Rene Oskam, to deliver a remarkable culinary experience to over 300 guests. Dr. Amy Khor, Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as the Guest-of-Honour, underscoring the event’s significance.
World Chefs Without Borders: A Legacy of Giving Back
World Chefs Without Borders played a pivotal role in making this event a success by providing resources, amplifying awareness, and showcasing how the culinary community can unite for impactful causes. The funds raised will go directly toward providing life-saving dialysis treatments and holistic care for over 5,700 patients in Singapore, ensuring ongoing support for individuals in need.
Commenting on the event’s success, World Chefs Without Borders Chairman Willment Leong stated:
“This event represents the heart of what World Chefs Without Borders stands for—using the power of the culinary community to inspire change and improve lives. Together with our partners, we’ve demonstrated how chefs can go beyond the kitchen to create a profound and lasting impact.”
Willment Leong (featured center-left), Chairman of World Chefs Without Borders
A Lifeline for Kidney Failure Patients
Each day in Singapore, six individuals are diagnosed with kidney failure, many requiring lifelong dialysis to sustain their lives. Dialysis is not only physically and emotionally demanding but also financially burdensome, costing patients over $2,500 per month. The NKF55 Charity Gala Dinner provided an avenue for the global culinary community to unite and address this urgent need, exceeding its initial fundraising goal through the generosity of donors and supporters.
A Collective Commitment to Change
Worldchefs is proud to have been part of this meaningful initiative, continuing its legacy of giving back through World Chefs Without Borders. This event exemplifies the organization’s ongoing mission to harness the talents and generosity of chefs worldwide to support those in need.
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 skillsin 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.
The 40th Worldchefs Congress & Expo brought together culinary professionals from across the globe for six days of connection to expand our culinary horizons.
The 40th Worldchefs Congress & Expo 2024 was held in Singapore from October 20 to 25, uniting the world’s top culinary talent and food service professionals for a highly anticipated six-day event.
Marking a milestone year in Worldchefs history, the event welcomed more than 900 professionals from 76 countries, including chef delegates, competitors, judges, organisers, volunteers, and supporters, to celebrate culinary excellence, innovation, and future leaders.
Paris, 18 November 2024 – During the Worldchefs Congress & Expo 2024, hundreds of chefs and industry experts from around the world came together in Singapore for six days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marked 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.
As a long-standing industry tradition since 1928, Worldchefs Congress & Expo once again provided a global stage for industry networking, knowledge exchange, and international culinary competition. Held at the Marina Bay Sands Convention Center and FHA HoReCa Singapore Expo, 900 professionals from 76 countries came together to explore industry trends, participate in expert-led sessions, grow their network, and take part in expanding culinary horizons for the future.
Welcoming New Leadership: Worldchefs’ Newly Elected President and Board
Alongside Chef Cuthbert, a newly appointed Executive Committee and Board of Directors brings together a dynamic group of industry leaders dedicated to serving the international chef community.
Worldchefs Congress 2024 also marked the introduction of the organization’s new leadership, with Andy Cuthbert announced as the new Worldchefs President. The new board, committed to guiding Worldchefs into a bright and sustainable future, brings fresh energy to the association’s ongoing mission to unite and uplift culinary professionals around the world. Learn more about Worldchefs’ new leadership team here.
A Focus on the Future: Billy Gallagher Young Chefs Forum
The Billy Gallagher Young Chefs Forum continued to play a crucial role in fostering the next generation of culinary talent, providing young chefs with the opportunity to learn, network, and develop their skills with guidance from renowned mentors. This year’s forum brought together 50 young chefs and mentors from around the world, including Canada, Norway, Finland, Sweden, UAE, India, Australia, Hong Kong, the Philippines, Malaysia, Indonesia, and South Africa. The program emphasized three key objectives: cultivating tomorrow’s industry leaders, promoting shared learning and growth, and providing participants with an immersive “slice” of Singapore’s rich culinary culture.
Young chefs had their own dedicated lounge space where they could connect and learn together, with unique Face-to-Face Sessions allowing them to interact closely with prominent figures like Iron Chef Thailand’s Martin Blunos, Bocuse d’Or winner Davy Tissot, and local pastry icon Janice Wong. These sessions allowed young chefs a space for open conversations, fostering mentorship and providing invaluable insights in a supportive setting.
In addition to knowledge sharing, the forum offered engaging team-building activities that celebrated Singapore’s cultural heritage. Participants bonded over an Ondeh-Ondeh making session, collaborated on a Chinatown walkabout to explore kitchen hardware shops, and enjoyed a satay dinner at Lau Pa Sat. Post-congress, young chefs explored Singapore’s culinary and agricultural landscape with visits to Green Harvest farm and the 133-year-old Kwong Cheong Thye Soy Sauce Brewery. They also experienced Tekka Market and traditional hawker center breakfast, learned to make Singaporean Popiah, and toured the Peranakan Katong neighborhood, tasting the iconic Katong Laksa and sampling traditional kuehs under the guidance of Way of the Kueh author Christopher Tan.
The Billy Gallagher Young Chefs Forum received enthusiastic feedback, with participants praising the forum’s unique opportunities for hands-on learning, cultural immersion, and networking. Many expressed excitement to bring their newfound knowledge and inspiration back to their own countries, making the forum a transformative experience for young chefs and reaffirming its impact in shaping the future of the culinary profession.
Celebrating Key Moments
International Chefs Day’s 20th Anniversary
The Congress also marked a special milestone with the 20th anniversary of International Chefs Day, celebrated on October 20, which coincided with the event’s first official day. In addition, an activation event on October 19 welcomed twenty local children in Singapore, who participated in a workshop led by chefs from the Singapore Chefs Association, focusing on healthy eating and sustainable food choices.
Discover Hawker Heritage
Shi Long, Co-Founder of Style Palate presented a cooking demo on Singapore’s iconic hawker cuisine alongside KF Seetoh, Singapore’s street food guru.
Cooking for a Happy Gut: the Gut-Brain Connection through Food
Jeremy Lim, CEO and Co-Founder of AMILI, explored the gut-brain connection and how what we eat impacts all aspects of our well-being.
Elevating Ingredients: Smoked Eel, Beetroot, and Caviar in Harmony
Davy Tissot, Président International des Bocuse d’Or and Winner of Bocuse d’Or 2021, brought a bit of the Bocuse d’Or to the Congress stage with a culinary demonstration on elevating ingredients.
The Digital Revolution in the Kitchen
Belinda Moore, Strategic Planning Expert and Director of Strategic Membership Solutions, gave expert insights on technology and AI innovations for associations.
Breakout session UFS
Unilever Food Solutions (UFS) hosted a vibrant “Culinary Infinity” activation, inspired by insights from its recent Future Menus Report 2024. Through an infinity-shaped setup, UFS chefs guided guests through four emerging food trends, such as Local Abundance and Low-Waste Menus, forecasting key insights set to shape the next chapter of the culinary industry.
World Chefs Without Borders Charity Dinner
Alongside the Congress events, Worldchefs’ humanitarian initiative World Chefs Without Borders played a key role in a charity dinner, working in close collaboration with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association. The NKF55 Charity Gala Dinner raised 1.8 million SGD to support kidney failure patients in Singapore. With contributions from Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, the event showcased the power of the culinary community to create a meaningful impact for those in need.
A Line Up of Industry Leaders
In addition to these key moments, each session at the 40th Worldchefs Congress & Expo offered something exceptional. The lineup featured industry experts sharing insights and skills—including Chef Emmanuel Stroobant’s talk on mental wellness, “From Burnout to Balance,” and Chef Eric Teo’s inspiring “It’s Not How You Start But How You Finish.” From hawker heritage to AI, every session and speaker elevated the Congress experience, ensuring attendees returned to their kitchens inspired and connected, ready to bring new knowledge and passion to their culinary careers and communities.
All Worldchefs Congress 2024 speaker sessions are available to watch online: Day 1, Day 2 and Day 3.
New Titleholder of World’s Best Chef
A centerpiece of Worldchefs Congress, the Global Chefs Challenge showcased the skills and creativity of the world’s top chefs. National culinary teams competed across categories, including the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Young Chefs Challenge, and, for the first time, the Global Vegan Chefs Challenge.
After four days of top-level competition and showcasing some of the world’s most talented culinary professionals, Chef Ale Mordasini of Switzerland, took home the coveted title of World’s Best Chef.
The Global Chefs Challenge has become a leading international competition for chefs to test their skills and bring their best work to the table, while setting the standard for excellence within the industry. This year’s competition was notably marked by the addition of the first-ever Global Vegan Chefs Challenge category and the inaugural Nestlé Green Spatula Award. The introduction of this new competition category and sustainability award underscores the commitment of culinary professionals and Worldchefs’ members to sustainable gastronomy and culinary innovation, reflecting the evolving demands of consumers and chefs worldwide.
Read more about the Global Chefs Challenge 2024 competition here.
Taking Congress Forward: New Vision, New Momentum
Reflecting on the event’s resounding success, Worldchefs President Andy Cuthbert extended his thanks to all attendees, sponsors, and organizers who contributed to the Congress’s success. “We are immensely grateful to our community for joining us here in Singapore, and we look forward to seeing how the relationships, insights, and skills developed during this Congress will impact the industry in years to come. We can’t wait for 2026 in Wales!”
Worldchefs Congress & Expo 2024 brought to the fore the commitment of the global chef community to advancing culinary standards, supporting sustainable practices, and strengthening the bonds within the global chef community.
As the industry looks ahead, the Congress served as an inspiring reminder of the power of unity, creativity, and innovation in shaping the future of food.
See the full collection of Worldchefs Congress 2024 photos here.
About Worldchefs
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 skillsin 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.
About Worldchefs Congress & Expo
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.
Amid catastrophic flooding in Northern Italy, Worldchefs’ member Federazione Italiana Cuochi (FIC) and World Chefs Without Borders provide thousands of displaced people with food and comfort.
Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.
Flooding in Northern Italy has killed 15 people and displaced more than 36,000. Worldchefs’ member FIC has responded with emergency food relief, delivering solidarity and food assistance to those in need.
In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods.
FIC volunteer chefs prepare hot meals in emergency kitchens in Italy’s Emilia-Romagna region.
“Since May 19, our teams of emergency cooks have been on the field in the cities of Imola and Riolo Terme to prepare meals for the population and rescuers,” says Roberto Rosati, DSE President and World Chefs Without Borders Committee Member. “To date we have produced almost 12,000 complete meals.” Worldchefs Without Borders provided 4,000 euro to help fund the food relief effort.
On the frontlines of the climate crisis
DSEFIC’s work on the ground is helping flood-hit families get back on their feet by providing immediate food assistance.
The Emilia-Romagna region of northern Italy is one of the country’s agricultural hubs. The flooding has inundated farmlands and destroyed produce, decimating a region known as the “Fruit Valley”. Greenhouses and stables have also been affected, resulting in the loss of animals. More than 5,000 farms have been submerged, including fields of corn and grain, compounding on record inflation and soaring food prices.
Livelihoods, croplands, and homes have been devastated by the catastrophic flooding, a region where researchers warn will see more violent and frequent storms due to the accelerating climate crisis.
The floods followed years of severe drought, which compacted the soil and reduced its ability to absorb rainfall. Rising temperatures have intensified droughts, leading to soil dryness and changes in permeability. With extreme amounts of rainfall in a short period, runoff is exacerbated, causing rivers to overflow and alter their course. Over 20 rivers in the region have burst their banks, triggering numerous landslides.
Emilia Romagna’s President, Stefano Bonaccini, likened the devastation to a “new earthquake,” just days before the anniversary of a deadly earthquake that struck the region in 2012.
Experts warn that flood-battered Northern Italy will see more violent and frequent storms, linking the disaster to the accelerating climate crisis.
The Worldchefs community stands in solidarity
DSEFIC has been working tirelessly to provide meals for the affected population. To ensure that their disaster response program can effectively assist affected communities, DSEFIC is seeking donations to enhance their kitchen operations in Riolo and Imola.
The support and contributions of individuals and organizations will play a crucial role in helping the affected regions recover from this tragic event.
Donations can be made via bank transfer using the following bank details:
Bank: Monte dei Paschi di Siena Account Name: C/C in the name of the FIC Solidarity and Emergencies Department IBAN: IT64Z0103003213000063363833 SWIFT: PASCITM1R13
South Africa needs your support. Help the SA Chefs Association, together with Chefs with Compassion and the help of dozens of chefs from around South Africa, to feed the hunger. Read their open letter below and please donate if you can.
Dear Chef,
Over the last week, you may have seen or heard on the news of the unprecedented widespread riots in parts of South Africa. The reasons are complex but are certainly grounded in the vast socio-economic challenges that are present in South Africa. The destruction is immense and affects many of the more vulnerable sectors of our country. Coupled with the ongoing COVID pandemic, these riots will have a devasting long-lasting effect on regional economies, supply chains, and subsequent hunger within South Africa.
Last year, on the initiative of one Che, Phillipe Frydman, a feeding scheme was formed as a response to the hard lockdown. A registered charity was created with the primary mission of feeding the less fortunate within our society. Food was rescued from locked down hotels and restaurants, unsold fresh produce saved from the incinerator at the fresh produce market and donated almost expired dry goods were turned into nutritious meals. To date Chefs with Compassion has cooked approximately 1,8 million meals, largely from rescued produce that otherwise would have gone to waste.
We are certainly not the only organisation who is tackling the problem of food waste and the vast issue of hunger in South Africa, however, two large organisations have temporarily stopped their operations due to the current unrest. Something which I understand.
We at Chefs with Compassion have resolved to continue, our volunteers on ground (some of them operating in the unrest areas) have convinced us that that the need is greater than the intimidation factor.
It is for this reason I am writing asking your assistance. We need funds to continue. I am aware that the pandemic is global and all of us have been affected financially, emotionally, and on a very personal level. here exists within all societies across the globe donor apathy and fatigue- we all want to move on with our lives. However, for many people here, that is just not possible. Hunger is real, food waste is real – we can change that if we try. Chefs with Compassion has proven that we can alter someone’s day by feeding them.
Even though the organisation is run by volunteers we still have costs – from the rental of our Sharehouse ( it where all the produce comes in before it is shared out to all the wonderful chefs and cooks ), to the rental of trucks, the utilities, and more.
I humbly ask you to help us raise funds in your country with your chefs Association. Your Dollar, Euro, and Pounds stretch far in this beautiful country. Literally, every cent counts in these troubled times. For less than a dollar, we can produce and deliver a nutritious meal.
Sadly, our resources are currently stretched – with supply chains been halted from the coast- many communities are being forgotten – the news and support are mainly focusing on the larger cities of Durban and Johannesburg – between them lies many small towns some of them have no fuel, food, medicine or water. In addition to our committed network of kitchen hubs across the country, we leave on Monday with some 4 tons of essentials from Johannesburg. A small first step
The South African people and particularly the culinary community fondly and thankfully remembers the various Cooks Tours against Hunger which was hosted by the Chefs Association- unfortunately, we cannot do these activities at this time. Humbly, we ask you to send what you can in terms of financial aid – every dollar, euro, pound, and yen will make a difference to fellow humans, and it will all be accounted for – the charity is run by volunteer chefs.
Without your support, many will go to bed hungry, food waste will continue and the key philosophy– Good Clean and Fair food for all, will undoubtedly take a back seat as community poverty increases in these uncertain times.
If you have any questions, I would be happy to provide you with more information about how you can help support our work at Chefs with Compassion. Email: [email protected].
We greatly appreciate your donation, and it will be used to continue to rescue produce, cook nutritious meals and feed the vulnerable.
Please join us! Please share with other organisations and institutions who you feel may be able to help. With your donation, we’re one step closer to achieving our goal of raising $100 thousand dollars from chefs, cooks, and producers across the globe.
Bank Name: First National Bank Account Holder: Chefs with Compassion
Account Type: Cheque Account Number: 62852995269 Branch Code:250655 Swift: FIRNZAJJ.
World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.
Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.
Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”
President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”
WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.
FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman [email protected]
You have probably heard about another Croatian earthquake, the third this year. On December 29th, half of the town of Petrinja was destroyed in a 6,3 magnitude earthquake. The very next morning, another struck with a magnitude of 4,1.
We are doing our best to organize chefs from all over Croatia to come and feed the victims and workers. We especially appreciate the help of Slovenian chefs who managed to get the documentation to cross the border and help.
Currently, the town of Petrinja is closed by the police because a lot of people came to help. We are waiting for the officials to coordinate us Chefs on where the best place is to help with food preparation.
We are getting a lot of support and Croatia is united to help the victims in these difficult times.
Please share and call for donations through your channels and show the “Power of the White Jackets”. People can donate financial support for the victims through the Croatian Red Cross on this link:https://www.hck.hr/english/10656.
Thank you for your consideration,
Aleksandar Aki Vucković Croatian Culinary Federation
PARIS, 17th of December 2020 – WCWB Cooks for Doctors and Nurses of 5 Intensive Care Units in Greece
The symbolic action of gratitude to the Intensive Care Units (ICU) staff of 4 hospitals in Thessaloniki and 1 hospital in Volos City was successfully completed, offering a complete menu for doctors and nurses. The meals were prepared by a team from World Chefs Without Borders and the Chefs Association of Northern Greece.
Through this action, which lasted about a month, the Chefs wanted to show their support to these peoplewho daily give a “superhuman” fight to help citizens who have been affected by the global pandemic caused by COVID-19.
Hospitals in Thessaloniki, Greece
(Chefs prepared 300 portions each)
G. Genimmatas 1/12/2020
Saint Dimitrios 8/12/2020
G.Papanikolaou 10/12/2020
Papageorgiou 15/12/2020
Hospital in Volos City, Greece
General Hospital of Volos (Chefs prepared 50 portions) 15/12/2020
WCWB Chairman Willment Leong would like to personally recognize and thank the WCWB Members and the Chefs Association of Northern Greece for demonstrating such respect and consideration by preparing meals for the “frontline staff” of these 5 Intensive Care Units (ICU) in Thessaloniki and Volos City.
World Chefs Without Borders (WCWB) would like to extend its sincere apologies that WCWB CSR Siem Reap, Cambodia previously rescheduled for October 20-24, 2020, must again be postponed due to the global pandemic and current international travel restrictions caused by COVID-19.
The objective of the Chefs Social Responsibility (CSR) is to share our happiness, goodwill and what we have with others, however, the safety of our participating chefs and their families is our first priority. By postponing the tour once again, we may prevent being exposed to or carrying the virus during our travelling.
After careful review with our WCWB Committee, Worldchefs President Thomas Gugler and the Cambodia Authorities, the new date has been set and confirmed for June 13-17, 2021.
A Message from Worldchefs President Thomas Gugler,
Here we are, a new date, same location for WCWB CSR Siem Reap, Cambodia where we can show the world that “The Power of the White Jacket” can make a change with the unified spirit “together, we are strong”. Hopefully, you can all be part of this mind-blowing humanitarian activity. See you soon in Siem Reap, Cambodia!
Thank you for the patience of those 105 Chefs from 32 countries previously registered as participants and those still wishing to join us. We look forward to seeing you in Siem Reap, Cambodia next year.
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, 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 four 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 curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, 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.
ORGANIZED BY: THAILAND CHEFS ASSOCIATION AND THAILAND CULINARY ACADEMY
ENDORSED BY: WORLD CHEFS WITHOUT BORDERS
CHEFHUG hired packing team who lost their jobs or income to pack 4000 rice boxes per day / 800 boxes per hour / for total of 5 rounds.
PARIS: May 12, 2020
With months of lockdown in Thailand due to the global pandemic caused by COVID-19, many people suffered loss of income and some do not even have enough money to purchase milk powder or even a meal during the lockdown. The foodservice industry has been severely affected, causing many cooks and chefs to lose their jobs, which for many of them is the main life support for their family.
To be able to recover quickly and assist those fellow colleagues seeking short term income and serve short term hot meals to those affected during or after the lockdown, the Thailand Chefs Association and Thailand Culinary Academy have organized a Chef Social Responsibility (CSR) Project called CHEFHUG under the endorsement of World Chefs without Borders (WCWB).
CHEFHUG is a cook off event being held from 11 May 2020 to 20 May 2020, when 40,000 meals will be prepared in the period of 10 days and delivered to 50 districts in Bangkok. Each day 4,000 portions of Rice box will be delivered to 5 districts/communities. The goal of CHEFHUG is to provide hot meals and create short term income for people that were affected causing low or no income due to the COVID-19 lockdown. By hiring the cooks, packing team, distribution team, and taxi drivers, temporary income is created and will support the small wet market seller and small foodservice suppliers. Each day 20 cooks, 20 packing staff, 20 taxi driver and 20 distribution staff will be hired by CHEFHUG to perform the entire operation with the supervision from both organizations.
Proper social distance guidelines will be enforced during the 10-day CHEFHUG cookoff operation from cooking, packing, deliver and distribution team. Although free hot meals will be distributed, the fundamental rule as cooks or chefs will not be ignored, food safety. All serving meal boxes will be recyclable and proper managing of ingredients and zero waste will be maintained.
To kick start this meaningful event, Thailand Chefs Association and Thailand Culinary Academy have contributed 200,000-baht or 6300 Euros each and together with the support from some passionate companies and individuals, the entire cost of the project is estimated at 1,600,000 baht or 50,000 Euros. The funds contributed from both organizations are funds previously reserved for an international culinary competition. They both strongly believe that with the current COVID-19 global pandemic, many livelihoods have suffered, and helping their fellow colleagues and communities to recover and survive is their 1st priority rather than enhancing their culinary skills.
Although the entire CHEFHUG project is only scheduled for 10 days, should additional donations be provided, cook off operations will be extended based on the amount received.
WCWB Chairman Willment Leong stated, “On behalf of WCWB, I would like to thank you for recognizing CHEFHUG and the WCWB CSR efforts in Thailand. We are willing to share our entire operation manual to those National Chef Associations that are willing to perform the same concept as CHEFHUG”.
He further stated, “Sincerely on behalf of World Chefs without Borders, I would like to encourage your Chef Association to create some kind of COVID-19 recovery relief effort to assist those that are wearing the same chefs jacket like us and/or at the same time prepare and serve meals to those that are in need, or plan any activity to aid in COVID-19 relief recovery. Let us all share: #wcwbcovid19recovery
FIND YOUR INSPIRATION THROUGH SHARING DURING THIS DIFFICULT TIME
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, 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 four 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 curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, 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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