World News

American Culinary Federation and Worldchefs Opens up a New World of Possibilities for Chefs in America

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Chefs in America can now satisfy their taste for adventure, thanks to an historic agreement between the American Culinary Federation (ACF) and the World Association of Chefs Societies (WORLDCHEFS). ACF-certified chefs have the opportunity to earn a globally recognized professional certification, without having to leave the kitchen.                                           

At the end of last year, WORLDCHEFS, in partnership with City & Guilds, a global leaders in skills development, launched a new digital platform for its global culinary certification that allows chefs to be recognized for their work experience in the industry. Using the platform, applicants can verify their expertise at nine different levels, including professional cook, master chef, pastry chef and master pastry chef. 

ACF, WORLDCHEFS and City & Guilds, the quality assurance body for WORLDCHEFS certification, have now made it possible for ACF-certified chefs to apply for a globally recognized professional title within the WORLDCHEFS certification. 

Kirstie Donnelly, managing director, City & Guilds, said, “As people’s palates grow ever more adventurous, chefs from all corners of the globe are increasingly popular in countries other than their own – with American food particularly in demand. WORLDCHEFS’ internationally recognized standards will allow chefs who have been certified by the American Culinary Federation to earn a globally recognized certification which will allow them to work wherever their talents are in demand. This new digital platform is helping to raise the standards of culinary excellence across the globe and has already been praised by governments and industry worldwide. We are delighted that the American Culinary Federation is now part of this revolution, adding its strong reputation to the others involved in this international program and better enabling U.S. chefs to access this career-enhancing tool.” 

ACF President Thomas J. Macrina, CEC, CCA, AAC, said “We are excited about adding this new dimension to our longstanding partnership with WORLDCHEFS and what it means for chefs in America. ACF certification is already seen as the industry standard in the U.S. and North America, and aligning it to the WORLDCHEFS certification adds international recognition for the achievement of our culinary professionals. 

“There are a lot of chefs who want to work in different countries to broaden their horizon, learn new skills and progress in their careers. The WORLDCHEFS certification opens up a new world of possibilities for them.”

Thomas A. Gugler, president of WORLDCHEFS, said: “We could not be happier that we have completed the alignment between the ACF and WORLDCHEFS certifications. It marks a key milestone in the culinary industry and provides an excellent example of how the WORLDCHEFS global certification can complement and enhance national certifications. We look forward to establishing similar arrangements with other member associations so that we can help address the skills shortages our industry is suffering from and connect skilled chefs with employers all around the world.”

The WORLDCHEFS certification offers a new way for employers to recruit staff as it provides a large pool of skilled chefs who are certified to a common benchmark.

Using the digital badges, chefs can showcase their skills and experience online, on social media and on job sites, giving employers instant information about work levels.

The certification is not just for experienced chefs or employers. Student chefs and cooks can also use the system to demonstrate their skills to prospective employers in the marketplace, giving them a competitive edge.

The innovative online platform was designed by DigitalMe, a City & Guilds Group company, that works with teachers, charities and employers across the world to create a new digital currency that recognizes people's skills and talents.

For more information on the certification, visit:

For more information on the fast track arrangements for ACF-certified chefs, visit: .

For more information about ACF certification, visit .


News World

The 44th International Snow Sculpture Contest 2017

Eleven teams, from various regions of the world, have participated in this year’s contest.

The contest site, filled with a variety of snow statues, creates a remarkable international atmosphere.

The participants and the public have enjoyed positive cultural exchanges and have developed new friendships.

Here is the result of the contest: The winning team is Macao.

Crane Dance in Spring

Mountain View

The “CRANE” is a symbol of peace and longevity, signifying the arrival of spring with everything in bloom and all trade will be thriving!

In the Chinese new year, the Macao team creates this snow sculpture to wish “Peace on Earth” to everyone.

Macao team members.

Mr. Perry Yuen Kam Hung             

Mr. Patrick Li Hing Cheung           

Mr. Tam Kuong Wu       


News World

6th Youth International Gastro-Festival crowns a culinary school from Crimea

The 6th Youth International Gastro-Festival «Christmas. Revive Traditions» was held by the Center of Renaissance of Traditions (Mrs. Anna Karpinovich) in a partnership with the National Russian Culinary Association (President Victor Belyaev) in Moscow Governmental House on January, 13th, 2017.

The guests of the show had a good chance to see and to taste some traditional Christmas dishes presented by teams of the Embassies of Serbia, Bulgaria, Greece, Cyprus, Romania and Serbian Republic in Moscow. 

17 teams of culinary colleges consisting on 6 students each competed presenting the nicely done Homework in 4 nominations:

  • Christmas Poultry Dish
  • Regional Christmas Pastry
  • Confectionary as a Christmas Tree Decoration
  • Christmas non-alcoholic drink.

It was hard to for the Team of Judges (some of them from Worlchefs) to choose a winner but finally they made a decision: «Romanov College of Hospitality» from Crimea became the first one. The famous «Tsaritsyno College» (Moscow) got the 2nd place and «The 1st Moscow Educational Center» was on third.


All participants and partners agreed to organize Youth Gastro-Festivals in future.

News World

Connected cooking the next step for sustainability?

Can smart products that guide users to explore new ways of cooking be the next step for sustainability in appliances? Electrolux President and CEO Jonas Samuelson addresses this and related topics in the above interview with Martin Wright, a sustainability journalist and editor.

Electrolux recently announced the acquisition of smart kitchen appliance company Anova, as part of its strategy to deliver best in class consumer experiences. In the video (recorded in September 2016) Samuelson says connected appliances can help consumers along the learning journey to get the great tasting results they want, whilst at the same time being more sustainable in the home.

“The main hurdle for people not exploring new and more sustainable ways of cooking is that they don’t dare to or don’t trust that they will be able to get the outcome that they would like. So it’s about the user experience and user interface…spending much more of our time helping consumers along in the process and showing them how easily they can try new things,” says Samuelson.

With the rise of the Internet of Things, Electrolux will be able to provide, in an unobtrusive way, smart solutions – such as offering menu suggestions and helping the user set up the appliance with the appropriate cooking times – to help consumers as they explore new ways of cooking. “The opportunities are endless,” explains Samuelson.

Want to read more about Sustainability from Electrolux? Head here.

News World

South African chef shortlisted for top international award

Zola Nene was selected from a group of other South African chefs and has made the shortlist for the TV Celebrity Chef – English category of the Gourmand Awards.

Just a year after Zola Nene released her first cookbook Simply Delicious, it won in the South African category of ‘TV Celebrity Chef – English Award’ of the Gourmand Awards, shortlisting her for the final.

“I feel like I’m living a foodie’s dream. If someone had told me six years ago I’d be where I am today, I never would have believed them.”

Prior to her career as a chef and food stylist, Nene was studying Law, but her heart belonged in the kitchen. Her father encouraged her to go to the UK to experience working in professional kitchens abroad.

Her hard work paid off. Nene worked as a chef for the Expresso Show and established herself as a household name in South Africa with a following of adoring fans.

“It feels surreal to call myself a published author, and to share my recipes on national TV every day is just unbelievable. I wouldn’t trade places with anyone in the world.”

The Gourmand World Cookbook Awards were founded in 1995 in order to celebrate global cookbook and wine book publishing. The competition is free and open to publishers in all languages and from all countries around the world.

The placement of Simply Delicious on the shortlist means that Nene will face the judges and go up against chefs from all over the world, including the USA, UK, Australia and New Zealand.

Simply Delicious was a work of passion for Nene, who took nearly two years to publish it.

“Over two years, I threw myself into it completely – every recipe has a story, and follows a journey throughout my life. It’s hard to choose a favourite! It was really difficult narrowing down which recipes to include, but I think I managed to find a good balance. I’m saving the ones that didn’t make it for the next book.”

The winner of the competition will be announced in China on 28 May this year.


News World

Remembering Billy Gallagher and Alen Thong

The inaugural ‘Alen Thong Golden Coffee Pot Young Chefs Challenge’ saw nine junior national culinary teams from Africa, Europe, Middle East and South East Asia, compete for the prestigious trophy. The challenge took place between December 5-7 at La Cuisine by SIAL Middle East, an important culinary event originally built by the late John Alen Thong in association with SIAL.

Eventually it was Singapore’s junior national team that lifted the Alen Thong trophy, with Hong Kong and United Arab Emirates teams claiming the first and second runner-up spots respectively. Annelise van der Merwe from the Namibian junior national team won the ‘Billy Gallagher Trophy for Most Promising Young Chef of the Year’. The trophy was specially instated in memory of the legendary South African Chef who passed away last May. 

The prize distribution ceremony was held at a special VIP dinner attended by over 100 senior chefs including Thomas Gugler, President of WorldChefs; Uwe Micheel, Assistant Vice President of WorldChefs and President of the Emirates Culinary Guild; and Andy Cuthbert, Chairman for Development of Young Chefs at WorldChefs, Continental Director – MEA for WorldChefs, and Chairman of the Emirates Culinary Guild. The event also saw all nine junior national teams from China, South Africa, Lesotho, Namibia, Germany, Sweden, Singapore, Hong Kong and the UAE in attendance. 

“Many of us are committed to the development of the young chefs from around the world and we as the Emirates Culinary Guild would like to make this competition a sustainable legacy for a great man and an opportunity for young chefs to develop and shine on the competition circuit,” said Uwe Micheel. 

Andy Cuthbert added further, “Billy Gallagher had told me before his passing away that he wanted to give some sort of recognition to a young chef with great potential. The ‘Billy Gallagher Most Promising Young Chef of the Year Trophy’ is our way of making his wish come true.”

The three-day event was an eye-opener for many of the junior national team participants, as this was their first trip to the Middle East or even outside their home country. Annelise van der

Merwe from the Namibian junior national team, who won the ‘Billy Gallagher Trophy’, said, “This is surreal. Receiving this recognition from among some of the finest young chefs from around the world, is a humbling. It only strengthens my will power to do better and to live up to the name of the legendary Chef Bill Galagher, who is associated with the trophy I have won.”


By Aquin George

Managing Editor – Gulf Gourmet

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News World

Are you part of Dilmah s Seven Star Luxury Tea Experience?

Dilmah Seven Star Tea ( is a tea inspired idea hub created exclusively for culinary professionals to revolutionise an ordinary “tea service”. This website is a resource hub with inspiring ideas to offer the discerning guest a Seven Star Luxury Tea service; an unparalleled experience which not only encompasses a traditional cup of tea, but a whole new world of luxurious indulgence through tea gastronomy and tea mixology.

Dilmah has led the revolution for decades in bringing innovation to the global tea industry and redefining tea as we know it. Signature events such as the Dilmah Thé Culinaire, Dilmah Tea Sommelier, Chefs and the Teamaker, Tea in Five Senses, Mixologists and the Teamaker, and the Real High Tea Global Challenge are innovations in tea that seek to educate and inspire hospitality professionals to offer their guests a completely new tea experience. These foster greater interest in quality tea, and greater respect for this healthy, natural and versatile beverage.

Access our tea inspired idea hub for recipes and crafting experiences in tea through the links below:

World News

Three hundred chefs head for Welsh International Culinary Championships

Four days of intense competitions and mouthwatering cooking by some of the best chefs in Europe. That’s the successful recipe for the Welsh International Culinary Championships which return to North Wales from February 20-23.


Around 300 chefs and waiting staff are expected to compete at the annual showcase of culinary talent held at Coleg Llandrillo, Rhos-on-Sea, which begins with the Junior Chef of Wales on Monday, February 20.


Organised by the Culinary Association of Wales, the WICC has Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry, as its main sponsor. The event is packed with exciting competitions for learner, junior and senior chefs and waiting staff.


The Junior Chef of Wales finalists include Harry Paynter-Roberts from the Castle Hotel, Conwy and Steffan Davies from Gidleigh Park, Exeter, who were members of the junior Culinary Team Wales which excelled in winning two silver medals at the Culinary Olympics. They will be competing against 2016 Junior Chef of Wales runner-up James Corbett from the Elephant and Castle Hotel, Newtown and Harry Osborne from Signatures, Llandudno.


They will be given three hours to cook a three course meal for four people and will be keen to impress a panel of judges. The chefs must be under the age of 23 years and live or work in Wales or have been born in the country to qualify.


Apart from the kudos of being named best in Wales, the winners of the junior final will automatically go through to the UK semi-finals of the Junior Chef of the Year contest.

National pride will be at stake when talented chefs from Culinary Team Wales take on rivals Italy and Austria in the Battle of the Dragon contest, which starts on Tuesday and runs until Thursday. Each team has to cook a three course menu for 85 diners.


The teams’ dishes and cooking skills will be closely examined by a panel of experienced international judges, who will announce the Battle for the Dragon winners at the WICC Awards dinner at Llandudno Bay Hotel on Thursday, February 23.


Tickets for each Battle for the Dragon lunch cost £26 or £23 each when booking all three. As there is limited availability, people are advised to book immediately to avoid disappointment. Contact Vicky Watkins, Culinary Association of Wales, on Tel: 01938 555893 email: [email protected]


The competitions end on Thursday with the National Chef of Wales final which will be contested by six chefs and split into two heats. Culinary Team Wales colleagues Simon Crockford from the Celtic Manor Resort, Newport and Jason Hughes from Chateau Rhianfa, Menai Bridge will be up against Matthew Smith from Nag’s Head, Garthmyl, near Montgomery, Thomas Westerland from Lucknam Park Hotel and Spa, near Bath who was beaten finalist last year, Matthew Ramsdale from The Chester Grosvenor and Anthony Bush from Heronston Hotel, Bridgend.


The winner will secure an all expenses paid, one week culinary trip to the Netherlands courtesy of Koppertcress, which includes an ‘inspirational day’ with a cress coach, a set of knives courtesy of Dick Knives, £250 worth of products from Churchill China and Gourmet Classic shopping vouchers. The winner will also be encouraged to represent Wales in the UK National Chef of the Year contest.



The growing popularity of baking, sugarcraft and cake decorating will be reflected in the Cake Cymru show, which will run throughout the WICC, with entries expected from across Wales and England.


Culinary Association of Wales president Arwyn Watkins said: “We have decided to make Thursday the National Chef of Wales day at the Welsh International Culinary Championships. Due to the calibre of entries this year, we felt it would be an injustice not to have all six chefs competing in the final, so we decided to split the final into two heats.


“It’s also great to see three members of the senior Culinary Team Wales and two members of the junior team stepping up as individuals to compete in the finals, which will showcase the culinary talent that the nation has.


“We are also delighted to be welcoming the culinary teams from Italy and Austria to compete in the Battle for the Dragon contest over three days. With an international jury, this looks to be a very promising and intense three days of competition for the dragon.”


“The Welsh International Culinary Championships promise to be a celebration of culinary talent and a fantastic showcase for Wales and the nation’s high quality food.”


Sponsors of the WICC include Food and Drink Wales, Meat Promotion Wales/Hybu Cig Cymru, Castell Howell, Harlech Foods, Nuttals, Churchill, MCS Tech, Rollergrill, Koppertcress and Dick Knives.


News World

Culinary Center and Cookery Club in Athens, Greece is now a Worldchefs Recognized School

Worldchefs formally recognizes the Culinary Center and Cookery Club in Athens, Greece for the consistent delivery of quality culinary education for over 6 years. They are one of the newest members of World Chefs Learning Community. They join over seventy other schools and associations all over the world which have already been recognized by World Chefs under the Recognition of Quality Culinary Education Program.

Established in 2010, the Culinary Center & Cookery Club Athens (Mathimata Mageirikis), Greece is a vocational training (VET) centre.  Specializing in Culinary & Pastry Arts, the Culinary Center & Cookery Club mission is to become the leading quality training provider in Greece.

The Culinary Center of Athens offers short term professional programs, as well as standard education focused on vocational training.  Their professional programs are intensive and practical with high quality, fast paced, intensive practice for aspiring chefs and culinary explorers.  All programs are addressed to beginners, career switchers, entrepreneurs and practicing cooks seeking excellence and development in Culinary and Pastry Arts. 

Their goal is to provide each student with hands-on, technique driven, culinary and pastry skills required for a career in a fine-dining establishment with excellent instructors. The disciplined and professional learning environment, availability of global externships, low student-teacher ratio and focus on sustainability make The Culinary Center unique.

The school offers further possibilities for lifelong learning and excellent counseling on student’s career. The “Recognition of Quality Culinary Education” award is a commitment of school’s advancement towards better quality and meeting industry’s needs!

Find out more about our RQCE program here.

News World

Sous-Vide Dutch Veal


VanDrie Group introduces new Jan sous-vide prepared veal ossobuco, veal blade, veal stew, veal spareribs and veal cheek. Sous-vide cooking is well known technique by way of which products are cooked gently and for longer, ensuring that they remain soft and tender. Herewith, Jan offers the foodservice market a great deal of convenience and high quality. Jan products are simple to prepare, consist of high-quality cuts of meat, contain less salt, feature comprehensive product responsibility and provide users access to details of the production process via a Q&R code.


Jan: a traditional Dutch name, but also a name with a rich history. Jan represents the family history of the VanDrie Group. It was Jan van Drie Sr. who, with the purchase of his first newborn calf, blazed the trail for the way in which modern Dutch calf husbandry now works, allowing us to enjoy the tastiest and highest quality veal. It is Jan who selects the calves with care. Jan allows his calves to grow in complete peace, and he gives them the best possible nourishment and care. After all, you can taste the good nutrition and care in the meat. That is why at Jan, we produce our own cattle feed. This allows us to keep quality and taste of our meat at a high level. Jan also guarantees that the calves are processed extremely professionally to make the finest veal products, guaranteeing food safety.

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