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Industry Trends World Competition Partnership News Press Releases

Taking Cuisine Out of this World: NASA and Worldchefs Announce New Partnership

Empowering young chefs to bring gastronomy to space exploration, Worldchefs and NASA’s Hunch program partner on the 2023 Astronaut Culinary Challenge.

Paris, 10 of November 2023 – NASA’s HUNCH program and Worldchefs have announced an exciting collaboration that gives new meaning to haute cuisine. Their partnership empowers young chefs to pioneer space-ready culinary innovations through the Astronaut Culinary Challenge.

As part of HUNCH’s culinary initiative, the Astronaut Culinary Challenge nurtures skill development and the creation of space-friendly cuisine for astronauts. Each year, culinary teams from over 30 schools craft innovative dishes based on a central theme, bringing gastronomy to space exploration.

NASA HUNCH
culinary students
space challenge

The HUNCH program’s mission is to inspire students through project-based, student-centric STEM learning. Participants acquire 21st-century skills and gain career-launching experiences by designing and fabricating valuable products for NASA.

Phoebus High School students prepare their dish for judging at the 2020 HUNCH Culinary Challenge at NASA Langley. Credit: NASA

Students learn about space physiology, how nutritional needs change for a body in a microgravity environment, and what to consider when food processing for space flight. Competitors then develop an entree to satisfy the nutrition needs and provide a taste experience for astronauts, ensuring that their creations adhere to the exacting standards of the NASA Johnson Space Center Food Laboratory.

The 2023 Astronaut Culinary Challenge theme is a savory breakfast item that includes a vegetable, with set nutritional guidelines including calories, fats, sodium, and fiber to ensure that astronauts launch into their day with optimal nutrition.

A preliminary round of competition will be held the first week of March, 2024. Teams who advance in the preliminary round will be invited to NASA’s Johnson Space Center in Houston for the competition final in April, where their work will be judged by Food Laboratory personnel, industry professionals, the ISS program office, and astronauts for quality, taste, and their research presented in technical paper and video presentation. The winning entree will be processed by the Johnson Space Center Food Lab and sent to the International Space Station for astronauts to savor.

“We are very happy to announce our extraordinary partnership with NASA’s HUNCH program. Together, we can empower young chefs to take their culinary talents beyond our planet’s boundaries, pioneering innovative, space-ready cuisine,” says Thomas A. Gugler, President of Worldchefs. “This partnership is a testament to our commitment to raising industry standards and inspiring the next generation of chefs to build skills for the future. One small step for chefs, one giant leap for gastronomy!”

Winners of the Astronaut Culinary Challenge will be honored at Worldchefs Congress and Expo 2024 in Singapore.


For more information on the HUNCH program, visit nasahunch.com/programs/culinary. For more on the competition guidelines of the Astronaut Culinary Challenge and how to get involved, visit the competition website.

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Cover image:
High School Students Look to Improve Astronauts’ Palates, Workspaces via HUNCH Program. Credit: NASA

– END –


Categories
Partnership News Press Releases Industry Trends National Country World Competition

2024 Gelato World Cup Introduces New Format and Worldchefs Partnership

Making the world of gelato even sweeter, the 2024 Gelato World Cup introduces new format and Worldchefs partnership, with culinary excellence and global camaraderie set to take center stage in 2024.
  • The Gelato World Cup and the World Association of Chefs’ Societies (Worldchefs) have formed a collaborative partnership, with the 10th Gelato World Cup set to take place in January 2024 in Rimini, Italy.
  • The 2024 Gelato World Cup will feature teams from five continents competing in various gastronomic trials, fostering culinary excellence and international camaraderie.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 2 of October 2023 – The Gelato World Cup, the world’s benchmark event for artisan gelato, and the World Association of Chefs’ Societies (Worldchefs) have announced a new collaborative partnership. The 10th Gelato World Cup, also known as Coppa del Mondo della Gelateria, will be held as part of SIGEP – International Exhibition of Artisan Gelato, Confectionery, and Bakery, The Dolce World Expo, at the Rimini Exhibition Centre from January 20 to 24 2024.

Since its inception in 2003, this biennial competition has consistently been a highlight of SIGEP, eagerly anticipated by gelato artisans, pastry chefs, and ice sculptors from across the globe. At the core of this prestigious competition are the principles of integrity, professionalism, and fairness, which extend to all nations participating. The event enjoys the invaluable support of a World Committee of Honour, comprised of some of the world’s most eminent gelato experts. It is organized collaboratively by SIGEP – Italian Exhibition Group Spa and Gelato e Cultura s.r.l.

Breaking new ground, the 2024 Gelato World Cup introduces a new format with teams representing five continents engaging in a demanding gastronomic challenge. After intense national and continental trials, the crème de la crème from each continent will converge in Rimini to compete in five distinct trials: Gelato, Pastry and Chocolate Making, Ice Sculpture, and Haute Cuisine.

Leading up to the main event in January 2024, countries around the world will host their own national selections, contributing to the anticipation and excitement. European contestants will vie for their place in the competition during the European selection rounds in 2023.

“We are proud to enter into this exciting collaboration with the Gelato World Cup, an event that provides such a great opportunity for competition excellence and international camaraderie,” says Ragnar Fridriksson, Worldchefs Managing Director. “We share a common commitment to enhancing the excellence of global cuisines and providing opportunities for culinary professionals in all sectors. We look forward to January 2024!”

Stay tuned for more from the 2024 Gelato World Cup, where culinary excellence takes center stage in a truly international showcase of talent and innovation.

Visit www.gelatoworldcup.com for more information.

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –


Categories
World News World Global Chefs Challenge

Results are in for the Global Chefs Challenge Pacific Rim Regional Semi-Finals

See the final results for the Global Chefs Challenge Pacific Rim Regional Semi-Finals!

  • Worldchefs has announced the results of the Pacific regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition.
  • Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
  • To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge.

Paris, 7 September 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Pacific Rim regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held with the participation of chefs from Worldchefs’ member countries across the Pacific Rim. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.

The top culinary teams from the region showcased their skills, creativity, and craftsmanship through three competition categories: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.

Final Results:

Results are listed below by category: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.

Global Chefs Challenge
Global Pastry Chefs Challenge
Global Young Chefs Challenge

Congratulations to each participant, and to the qualifying teams that will move on to compete in Singapore at the Global Chefs Challenge Finals.

To learn more about the Global Chef Challenge and the Road to Singapore, visit https://worldchefs.org/globalchefschallenge/.

See more photos of the Pacific Rim Regional Global Chefs Challenge Semi-Final event here.

Want to Compete in Global Chefs Challenge?

If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality 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, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.

The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.

Visit www.worldchefscongress.org for more information.

Read more in the latest issue of Worldchefs Magazine

From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Issue 29 is your guide to staying at the forefront of the culinary profession. 

– END –

Categories
World News

Food of Asia, Soul of Asia: Free E-Book

Worldchefs Asia E-Book: Food of Asia, Soul of Asia

Take a culinary tour of the continent with Worldchefs’ Asia members in this free e-book.

Explore the diverse and delicious flavors of Asia in this free e-book, produced in collaboration with Worldchefs’ member associations across the continent.

A compilation of culinary knowledge and expertise from some of the most talented chefs in the region, discover national and traditional recipes that showcase the rich and vibrant culinary heritage of Asia.

More than a cookbook, this e-book shares the histories and ambitions of Worldchefs’ members in Asia, featuring culinary leaders shaping the future of Asian gastronomy.

A word from the Editor-in-Chief, Chef Soon Pau Voon
THIS E-BOOK IS NOT JUST A COOKBOOK

This is not a cookbook; it is a book about Asian chefs’ organizations.

Food of Asia Soul of Asia free e-book
Editorial team
Chfe Soon Pau Voon Editor-in-Chief
Worldchefs Asia

To edit a book is akin to a rite of passage; a phase of our culinary lives; when we started out as a young chef, we absorb the culinary skills and knowledge from our masters; and now when we are at the professional level, we disseminate our knowledge to the next generation. This e-book is by no means just a cookbook. It is a book dedicating our utmost respect for the Asian chefs under the Worldchefs umbrella; how chefs are organized in a society; the historical aspect of the organization and lastly the flavors of the national gastronomy.

When I was approached by Continental Director Chef Willment Leong to be the Editor-in-Chief of this project, I agreed hastily. It was indeed an ambitious project; to feature all 21 Worldchefs national organizations in Asia. It is both an exhausting yet exciting experience. I was fortunate to be able to work closely with colleagues from the 21 country associations; I must thank them for their patience and understanding in completing this e-book. My biggest thanks go to my designer team led by Johan Nasir and my Young Chefs Club who assisted in vetting the country submissions.

This e-book showcases our diverse Asian culinary cultures. Although we have different chef associations, nationalities, and religions, we share one thing in common—our love for food. The opportunity to lead this project is both a learning and teaching process for me, as I learn about different food cultures from all over Asia and how each association is organized. Although this book may not cover all Asian countries, we hope it gives readers an insight into the association’s organization, history, and culinary culture. May we inspire you to continue seeking interest and explore our diverse Asian gastronomy, flavors, and culinary culture.

Jemput jemput masak-masak& makan-makan! (Let’s get cooking and feasting!)

Your friend in a white jacket,

Pau Voon Soon, Editor-in-Chief

Secretary General, Professional Culinaire Association Malaysia

Categories
Partnership Member News World

A Visionary Disruptor in the World of Tea: Celebrating the Life of Merrill J. Fernando

In Memoriam: Merrill J. Fernando, A Visionary Disruptor in the World of Tea

Merrill J. Fernando, the visionary founder of Dilmah Ceylon Tea Company, passed away at the age of 93 surrounded by family and friends. He leaves behind a legacy and life story marked by empathy, ambition, and action.

In the early 1950s following Sri Lankan independence, Merrill J. Fernando experienced a defining moment. Selected to be trained as a tea taster—a profession previously reserved for British nationals only—he was one of the first Sri Lankans to be sent to Mincing Lane in London. Considered the “Mecca” of the tea world, there he witnessed the disproportional benefits reaped by multinational corporations importing his country’s prized herb.

A young man with a big dream, he set out to create his own brand with a commitment to quality, ethics, and authenticity. From that time, Merrill dedicated his life to building a company that would serve more than tea, making business a matter of human service.

“He resolved to establish his own brand, to offer tea that would be handpicked, handmade and of the highest quality, with the assurance of natural goodness, and a genuine commitment to caring for workers and the environment. It was a dream that none had dared to dream,” said his sons Dilhan and Malik Fernando, who took over the company in 2005.

Dilmah has expanded to over 100 countries, maintaining its founding commitment to quality and integrity. Fernando founded the MJF Charitable Foundation in 2003, sharing a minimum of 15% of Dilmah’s profits to serve communities across Sri Lanka through projects that support the most marginalized. In 2007, he established Dilmah Conservation with a focus on promoting conservation and sustainable agriculture. These commitments have generated over $40 million in direct humanitarian aid and environmental interventions.

The Dilmah School of Tea receivesd Worldchefs certification in 2016.
The Dilmah School of Tea received Worldchefs certification in 2016.

Dilmah’s Empower Culinary Hospitality and Inspirational School’s culinary course was recognized and certified by Worldchefs in January 2017. An initiative by MJF, its mission was born from Merrill’s belief in giving back. With the invaluable knowledge and skills acquired through the training course, the school hopes to provide its students with employment opportunities as future chefs in the tourism and hospitality sector, in both local and international kitchens, bakeries, and patisseries.

Dilmah Tea Founder Merrill J. Fernando was honored by Worldchefs with a Lifetime Achievement Award in 2018.
Merrill was honored by Worldchefs with a Lifetime Achievement Award in 2018.

Merrill was a recipient of many prestigious honors, including Worldchefs Lifetime Achievement Award,  for his philosophy on humanitarian service and building a business at the intersection of passion and purpose.

“His achievement in disrupting an exploitative colonial industry irrevocably changed the lives of producers around the world introducing a paradigm shift in ethical business before ethics and sustainable business acquired the prominence they have now,” a statement read on the Dilmah website.

Merrill’s devotion and urgency changed the world. His legacy, deeply rooted in compassion and genuine concern for humanity, continues to inspire generations of tea enthusiasts and industry leaders alike.

The Worldchefs’ community deeply mourns his passing, touched by his unwavering integrity and indomitable passion. A true icon and a valued partner, for over a decade Merrill has been an extraordinary collaborator. Dilmah’s continued support for chefs and hospitality professionals worldwide has been immense. Merrill’s vision and passion have left an indelible mark, and we at Worldchefs are honored to have been a part of his remarkable journey.

Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.
Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.

“With great sorrow, I have to say a last goodbye to Merrill, with whom I had so many great experiences and missions, a man with an outstanding character, a heart full of gold, a passion for the culinary industry, a great father and loving husband,” said Worldchefs President Thomas A. Gugler. “Dilmah Tea’s and Worldchefs worked together over many years to place Sri Lankan teas on the great world map of culinary arts and cooking competitions. Continuously this bond has developed further and further. My heartfelt condolences to Dilhan and all his family, friends, culinary colleagues, members of the Dilmah organization, and everyone who knew him personally. I would like you to know that you have left a big legacy behind you, which will always be remembered.”

Merrill’s legacy will continue to inspire generations of tea enthusiasts and hospitality professionals, and his spirit will forever be present in the world of tea and culinary excellence. We raise our cuppas to celebrate the life of a true changemaker.

In 2020, Worldchefs interviewed Merrill to explore his approach to “making business a matter of human service”. Hear more about his exceptional life on Worldchefs Podcast: World on a Plate. Listen to the episode, A Live Devoted to Tea, above.

Let us be reminded by Merrill’s iconic slogan – “Do Try It” – to approach challenges and opportunities with the willingness to try, to help, and to dream.

Learn more about Merrill’s legacy at mjf.dilmahtea.com.

Categories
Without Borders World News Member News FeedThePlanet - Blog National FeedThePlanet Country

Italy: Families receive food assistance from Worldchefs members amid deadly floods

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.
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.

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. Image: FIC volunteer chefs prepare hot meals in emergency kitchens in Imola and Riolo Terme.
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

For more information, contact: [email protected]


Read more about DSEFIC in the latest issue of Worldchefs Magazine.

Visit www.worldchefswithoutborders.org for more information on Worldchefs’ global humanitarian aid initiatives.

To find out how chefs can and must respond to the climate emergency we face today, visit feedtheplanet.worldchefs.org.

Categories
World Job Post

Chief Instructor (Japanese Cuisine) – Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary Institute

Chief Instructor (Japanese Cuisine) – Hotel and Tourism Institute/Chinese Culinary Institute/International Culinary Institute

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary Institute

Chief Instructor (Japanese Cuisine)

Ref.no: C/HTI/CI(JC)/03/22- AP2

Major Duties:

  • To plan and support the development of new programmes in Japanese cuisine and to review and enhance the existing courses / programmes to match with the appropriate standards of local and international accreditation bodies;
  • To plan, organise and conduct classes and practical training in Japanese food preparation and compile training related records and statistics;
  • To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
  • To support the administration for programme affairs, time tabling systems and programme board documentation, student recruitment of training course / programmes;
  • To manage the day-to-day operations as well as staff and resources of the section and to assist in preparing financial estimates;
  • To foster close ties with employers and related professional associations both local and overseas, and to obtain feedback on the relevance of the training courses / programmes;
  • To oversee the procurement, maintenance and commissioning of plants and equipment of the section; and
  • To perform duties related to the effective running of training courses and the daily operations of Training Kitchens.

Requirements:

  • A recognised higher diploma in a relevant discipline, or equivalent;
  • At least 9 years’ work and / or teaching experience in the relevant industry, preferably in hotel and catering industry;
  • Proven supervisory and administrative experience;
  • Proficiency in written and spoken Japanese and preferably with knowledge in English and Cantonese;
  • Proficiency in basic computer software applications; and
  • Ability to pass a trade test.

Notes:

  • Candidates without the required academic qualification stated in the Requirement (a) but possessing 16 years’ work and / or teaching experience in the relevant industry may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 3 qualification.
  • Candidates with a recognised degree in a relevant discipline or equivalent, and at least 3 years’ work and / or teaching experience in the relevant industry, preferably in hotel and catering industry, may also apply and will be considered for the Assistant Training Consultant rank.
  • The appointee may be required to perform duties outside normal office hours, work on shift over a full 7-day period and in designated places as assigned.
  • In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

Interested applicants should apply for this post via email. A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to [email protected]

Candidates should take note of the following:

  • Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with total file size below 10MB.
  • The file should be saved with name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
  • For the email subject, please cite Application for Chief Instructor (Japanese Cuisine) (C/HTI/CI(JC)/03/22- AP2).
  • Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: May 24, 2022

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

  • Advertised: April 27, 2022
  • Application close: May 24, 2022


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Categories
World Job Post

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref.: C/ICI/PM(PBC)/12/21-AP2

Major Duties:

  • To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
  • To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
  • To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
  • To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
  • To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
  • To establish and maintain close contacts with the industry partners, professional bodies and institutes both locally and overseas;
  • To support marketing and promotional activities of the culinary programmes; and
  • To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

  • A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
  • At least 5 years’ international experience in the relevant industry and / or teaching;
  • Preferably with:
    • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
    • knowledge and experience in trade test systems;
  • Proven management and administrative experience at senior level;
  • Proficiency in written and spoken English; and
  • Proficiency in computer software applications.

Notes:

  1. The post is in the rank of “Principal Instructor”.
  2. Shortlisted candidates may be required to attend a trade test.
  3. Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
  4. The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
  5. In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to should be sent to [email protected]

Candidates should take note of the following:

  • Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with total file size below 10MB.
  • The file should be saved with name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
  • For the email subject, please cite “Application for Programme Manager (Pastry, Bakery and Confectionery) (C/ICI/PM(PBC)/01/22-AP2)”.
  • Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: 18 February 2022

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

  • Advertised: 18 January 2022
  • Application close: 18 February 2022


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Categories
Job Post World

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref.: C/ICI/PM(PBC)/12/21-AP2

Major Duties:

  • To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
  • To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
  • To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
  • To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
  • To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
  • To establish and maintain close contacts with the industry partners, professional bodies and institutes both local and overseas;
  • To support marketing and promotional activities of the culinary programmes; and
  • To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

  • A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
  • At least 5 years’ international experience in the relevant industry and / or teaching;
  • Preferably with:
    • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
    • knowledge and experience in trade test systems;
  • Proven management and administrative experience at senior level;
  • Proficiency in written and spoken English; and
  • Proficiency in computer software applications.

Notes:

  1. The post is in the rank of “Principal Instructor”.
  2. Shortlisted candidates may be required to attend a trade test.
  3. Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
  4. The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
  5. In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.

Closing date for application: 9 January 2022

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

  • Advertised: 13 December 2021
  • Application close: 9 January 2022


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Programme Manager (Pastry, Bakery and Confectionery) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery)

Ref: C/ICI/PM(PBC)/09/21-AP2

Major Duties:

  • To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
  • To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
  • To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs;
  • To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
  • To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
  • To establish and maintain close contacts with the industry partners, professional bodies and institutes both local and overseas;
  • To support marketing and promotional activities of the culinary programmes; and
  • To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.

Requirements:

  • A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies
  • At least 5 years’ international experience in the relevant industry and / or teaching
  • Preferably with:
    • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
    • knowledge and experience in trade test systems
  • Proven management and administrative experience at senior level;
  • Proficiency in written and spoken English; and
  • Proficiency in computer software applications. 

Notes:

  • The post is in the rank of “Principal Instructor”.
  • Shortlisted candidates may be required to attend a trade test.
  • Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
  • The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
  • In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong. Please specify on the envelope the reference of the post being applied for.

Closing date for application: 20 October 2021

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

  • Advertised: 21 September 2021
  • Application close: 20 October 2021


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