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WACS National Endorse Competition report for Thailand Ultimate Chefs Challenge 2013

Thailand Ultimate Chef Challenge 2013 was endorsed by World Association of Chefs Societies (WACS) to promote and recognize the skills and professionalism of both young and professional chefs from the Asia Pacific region. 
Over 500 talented chefs with 20% are outside Bangkok and 80% from within Bangkok will gather at this exciting culinary meeting place to challenge and showcase their skills. In 2013, we are extending our warm welcome to the IndoChina teams from Cambodia, Laos, Myanmar and Vietnam. 
Their commitment and devotion for their culinary skill will be critiqued by an impressive panel of 20 judges, out of which 10 are WACS approved International judges. The Thailande Ultimate Chef Challenge 2013 took place the 22 to the 26 of May 2013.

Report of this Challenge:

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The 5th Vietnam Culinary Challenge

Within the framework of the exhibition activities Food & Hotel Vietnam takes place every 2 years, Vietnam Culinary Challenge is a large scale with the jury’s team of prestigious chefs, experiences from different countries.

Over 4 times organization with international qualifications recognized, the contest has become a prestigious competition, have great appeal in the industry, creating opportunities for career progression for the talented young chefs.

2013, with the aim of paving the way for raising qualification of processed Vietnam food as well as opportunities for chefs develop their creativity, the Saigon Professional Chefs Guild continue to organize the 5th Vietnam Culinary Challenge with 12 classes, the competition drew nearly 140 contestants from 50 different businesses in the areas of food industry, restaurants and hotels in Ho Chi Minh City and provinces. After 3 days of the competition, the organizing committee has awarded 10 gold medals, 23 silver medals, 47 bronze medals, 42 diplomas and 11 certificates award winner on food hygiene and safety, Vietnamese cuisine, Hot cooking, …. for the excellence individual and collective.

The result of the 5th Vietnam Culinary Challenge: 

* Grand Champion                                       Mr. Nguyen Van Truong Giang – Equatorial Hotel

(Gold medal with highest points in Class 1a – Vietnamese Cuisine Display

 Silver medal in Class 1 – Vietnamese Cuisine

 Bronze medal in Class 8 – Hot cooking US Potato)

* Vietnamese Cuisine Champion        Mrs. Tran Thi Lan Anh – First Hotel

(Gold medal with highest points in Class 1 – Vietnamese Cuisine)

* Hot Cooking Champion                   Mr. Vo Sang – Equatorial Hotel

(Gold medal with the highest point in hot cooking Class 3 – Hot cooking US Chicken)

* Food Safety & Hygient                    Mr. Le Nguyen Minh Tan – Equatorial Hotel (1st day)

Mr. Vo Sang – Equatorial Hotel (2nd day)

                                                           Mr. Nguyen Thanh Cuong – Song Be Golf (3rd day)

* Class Live Desert Making               

                              First prize              Mr. Nguyen Huu Thieu – Kinh Do Bakery (The North)       

                              Second prize         Ms. Nguyen Thi Bich Van – Tiny World

                              Third prize            Ms. Tran Thao Doan Phuong – Equatorial Hotel

* Best Culinary Establishment            Equatorial Hotel

The Saigon Professional Chefs Guild give big thanks to the sponsors: US Meat Federation, US Poultry & Eggs Export Council, US Potato Board, MLA Company, Fonterra, Equatorial Hotel and many other sponsors to support us make a successful competition.


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Immediate: June 21,

2013 Award winning Welsh chefs plan to take ‘caviar’ from Wales to serve at a VIP reception in to Russia linked to the Rugby World Cup Sevens Tournament. Four members of the Welsh National Culinary Team will fly to Moscow to prepare food for 150 invited guests at the reception on June 28, which is hosted by the British Ambassador to Russian and attended by Edwina Hart, Wales’ Minister for Economy, Science and Transport.

Wales are the defending champions of the Rugby World Cup Sevens Tournament The chefs will prepare canapés and a buffet comprising main dishes, desserts and cheese, which showcase Wales the True Taste award winning food and drink ingredients.

One of the dishes that will be served up is ‘Welsh caviar’, which is produced by injecting pureed lavabread into a solution that creates caviar-like droplets that burst with flavour when eaten.

“A lot of chefs use the same method to create fruit drops, but we thought it would be a nice twist use lavabread and to take Welsh caviar to Russia,” explained team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester.

“It will be the first time that our chefs have been to Russia and we are really looking forward to the new experience. It’s an honour to represent Wales and the Welsh Government and a great opportunity to promote quality Welsh food and drinks and the nation’s culinary skills.”

Joining him on the flight to Moscow will be Colin Gray, director of Capital Cuisine, Cardiff, Kurt Fleming, executive chef at ffresh Restaurant, Cardiff and Mike Evans, tutor at Coleg Llandrillo, Rhos on Sea. The Welsh Government is arranging a series of activities to help Welsh businesses to capitalise on trade opportunities for a range of Welsh products and services in Russia. Representatives of Welsh food and drink companies will also attend the reception as part of the Welsh Government’s trade mission.

The Welsh National Culinary Team is sponsored by the Welsh Government, Hybu Cig Cymru (Meat Promotion Wales), C&C Catering Equipment Ltd, Brakes, Unilever Food Solutions UK, Villeroy and Boch and Friedr. Dick, Germany.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818

News World

Thailand Ultimate Chefs Challenge 2014 results

The 3rd Thailand Ultimate Chef Challenge had doubled the entries to 775 consisting 29 teams from Mekong River Culinary Challenge and 18 different classes were highlighted in the event which some participants had proved their culinary skills by walking away well-deserved awards of 66 Gold, 141 Silver and 303 Bronze medals at the Impact Muang Thong Thani Convention Bangkok, Thailand. The certified judges from WACS witnessed the 3rd WACS endorsed National Competition where all the rules and regulations were endorsed by WACS, and approved by Chef Rick Stephen (WACS Continental Director Asia). With the massive support from Koelnmesse (The Organizer), Thailand Chef Association managed to invite 60 Thai chefs from 20 different provinces of whom they participated in this very event with all travelling expenses, accommodation costs and daily transportation borne by Koelnmesse which also extended the invitation to national culinary teams from Cambodia, Myanmar and Vietnam.

Please read more in the document attached

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Press release, 11 June 2013

The first workshop of its kind in South Africa, on 1 June 2013 a group of experienced South African chefs attended a WACS Judges Workshop led by renowned Australian chef Rick Stephen at the South African Chefs Association’s Centre for Culinary Excellence in Johannesburg. A successful workshop that accredited 17 new WACS Level B Judges, this was an exciting milestone for the South African Chefs Association (SACA) as well as a fantastic way to up-skill more judges to WACS level to further improve the standards of chef competitions and judging in South Africa. Chef Rick Stephen, WACS Continental Director for Asia and Certified WACS and Certified WACS Trainer, is also the Executive Chef for Singapore’s SATS Food Solutions. 

Chef Stephen conducted the one-day workshop that included both theoretical and practical judging training, which was also a platform for the chefs to ask questions and discuss the various trends and challenges involved in global culinary competition judging. Very experienced in his role as a judge and mentor, Chef Stephen has been very involved in many competitions held across the globe, from Chile, Egypt, Germany, to Australia, Hong Kong and Singapore. Stephen has also visited many regions in Asia to mentor large brigades of chefs in Singapore, Fiji, Indonesia, Malaysia and Australia; contributing to the success of a number of these chefs in competitions and in general kitchen work.

 “ The South African Chefs Association’s headquarters was a great venue with a kitchen right next door to it. The group was very enthusiastic, with many questions, and as the day went on, the dialogue was good and at times exciting as there were some good characters in the group who had up-to-date practical questions. The practical session was taken very seriously between all and the results were quite good ”

said Chef Stephen about his experience hosting the WACS Judges Workshop at SACA.

A very valuable course for the 17 chefs, we are sure that this judging workshop will have many positive effects to come – as the chefs mentor their own staff, judge competitions with excellence and mentor young chefs to compete both in South African and across the globe. 

The South African Chefs Association congratulates the following attendees on successfully becoming WACS Level B Judges: 

Nicholas Froneman 

Keiron Reynolds 

George Georgiou 

Stuart Cason 

Richard Pearce 

Stuart McClarty 

Leon Hatton Jones 

Craig Elliot 

Jodi-Ann Pearton 

Henrik Jonsson 

James Khoza



Bruce Burns 

Nadin Pospech-Demmler 

Jerome Norton

Charl Gyzen

Neil Olverman


 For more information please contact SACA’s Communications Manager, Lauren Hills at [email protected], or on (011) 482 7250

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Les Chefs Canadiens Se Rassemblent À Windsor 18-06-2010

WINDSOR, ON: Le congrès national annuel de la Fédération Culinaire Canadienne (CCFCC) a eu lieu à Windsor, en Ontario, du 31 mai au 4 juin. Le congrès d’une semaine était rempli de séminaires éducatifs, de compétitions et de célébrations d’excellence culinaire. Y compris parmi les moments les plus marquants –

Réception d’accueil organisée par les Chefs Juniors. Un groupe de plus de trente chefs juniors se sont rassemblés au « Essex Golf & Country Club » pour marquer le début officiel du congrès en préparant des mets régionaux, y compris les huîtres de l’ÎPÉ, le caribou du Québec, la truite fumée de l’Ontario sur des craquelins de chanvre, des mini-hamburgers de boeuf de l’Alberta et des fromages de toutes les régions du pays. Afin d’accentuer l’esprit de camaraderie dans les arts culinaires, un groupe de chefs juniors et de mentors du chapitre du Michigan de la Fédération Culinaire Américaine a participé à la célébration en préparant du doré jaune.

Société des Membres d’Honneur. Un groupe de chefs membres distingués fut présenté comme Membres Fondateurs de la Société des Membres d’Honneur pendant le congrès. Cette société fut établie afin d’honorer et de reconnaître le leadership, l’excellence professionnelle, l’attachement à vie et les contributions considérables à notre profession et à la CCFCC. Pour célébrer cette occasion, un dîner très soigné de sept services fut préparé sous la direction de Bruno Marti de Vancouver, Président du Comité de la Société des Membres d’Honneur.

Séminaires Éducatifs. Une série dynamique de présentations éducatives fut offerte, y compris l’éducation sur le fromage, caféiculture, enseignement sur le riz par la fédération « USA Rice », design pour restaurants, viabilité écologique des océans, gastronomie moderne, cocktails pour gourmets et un discours spécial prononcé par le conférencier de marque Jon Taffer de « Taffer Dynamics ».

De plus, pour essayer d’être écologique, un changement remarquable s’est produit pendant ce congrès vis-à-vis la méthode de distribution des informations aux membres. Tous les rapports furent présentés électroniquement. Chaque délégué était muni d’un disque à mémoire flash contenant tous les rapports et tout autre matériel autrement imprimé.

Compétitions et Prix. Plusieurs compétitions culinaires ont eu lieu au Collège St. Clair, y compris;

  • Sélection de l’Équipe Culinaire Junior du Canada. Cette compétition choisissait l’équipe junior qui représenterait le Canada à l’IKA (Jeux Olympiques Culinaires) à Erfurt, en Allemagne en 2012. Quatre collèges y ont participé (Culinary Institute of Canada – Holland College à l’ÎPÉ, Nova Scotia Community College – Akerley Campus à Halifax, CFP Jacques-Rousseau à Montréal et Vancouver Community College à Vancouver) et l’équipe gagnante était celle du Vancouver Community College.
  • Défi National des Chefs. Les chefs régionaux (Clement Chan, Vancouver; Philip Leach, Muskoka; Mark Steele, Ottawa et Todd Smith, St. John’s) ont participé à cette finale nationale et le chef gagnant était Clement Chan de Vancouver.
  • Défi Culinaire Junior. Neuf finalistes provinciaux (Steve Kuan, C-B; Matthew Parker, ON; Taszia Fenton, ÎPÉ; Brenan Madill, N-É; Chantel Vance, SK; Martine Donaghy, QC; Tara Nicholls, T-N; Joseph Rainer Cruz Regalado, MB; et Colleen Erker, AB) et le junior gagnant était Steve Kuan de Vancouver.
  • Chef de l’Année. Pas une compétition mais un prix qui reconnaît les contributions exceptionnelles à la CCFCC. Les finalistes régionaux étaient Allan Williams, ÎPÉ; Luc Boissy, Montréal; Roary Golden, Muskoka et John-Carlo Felicella, Vancouver. On a décerné le prix du Chef de l’Année 2010 à John-Carlo Felicella de Vancouver.

Plusieurs invités renommés et internationaux ont participé activement au congrès et aux activités prévues. Y compris parmi les invités –

  • Gissur Gudmundsson – Président, World Association of Chefs Societies (WACS)
  • Michael Ty – Président, American Culinary Federation (ACF)
  • Louis Perrotte – Directeur Continental, WACS – Amériques
  • Chef Michael Smith – Vedette du Food Network

À la fin du congrès, on ressentait un niveau accru d’enthousiasme et d’engagement. L’an prochain les membres de la CCFCC se réuniront à Vancouver pour leur congrès national du 14 au 19 juin.

La Fédération Culinaire Canadienne (CCFCC) réunit les chefs et cuisiniers à travers le Canada par un commun dévouement à l’excellence professionnelle et par l’intermédiaire d’expériences en éducation, en échange et en compétition. L’adhésion à la Fédération Culinaire Canadienne est mise à la disposition de toutes personnes qui cherchent à acheminer leurs carrières comme cuisinier apprenti, compagnon, chef/cuisinier professionnel ou professionnel culinaire.

Pour de plus amples renseignements, veuillez contacter Judson Simpson, Président National de la CCFCC au 613.733.5678 ou[email protected].

News World

La CCI de région Paris Ile-de-France et la CCI de La Rochelle, ensemble pour un partenariat-formation d’excellence


La CCI de région Paris Ile-de-France et la CCI de La Rochelle, ensemble pour un partenariat-formation d’excellence

Le vendredi 14 décembre, Robert Butel Président du Groupe Sup de Co La Rochelle, Président de la CCI La Rochelle et Pierre-Antoine Gailly, Président de la Chambre de commerce et d’industrie de région Paris Ile-de-France ont signé un accord académique de double diplôme FERRANDI Paris / Groupe Sup de Co La Rochelle dans les locaux de l’école parisienne.

Cet accord de double diplôme permettra aux étudiants du Bachelor Manager de restaurant de FERRANDI d’effectuer leur 3ème année sur le campus de la Rochelle pour y suivre les enseignements du Bachelor en Management du Tourisme Business School of Tourism. En regard, des étudiants du Bachelor de la Rochelle pourront venir suivre les cours à FERRANDI Paris.

Ils obtiendront à l’issue de leurs parcours respectifs, sous réserve de satisfaire aux conditions d’examens, les diplômes Bachelor des deux institutions. Ce double diplôme constitue une réelle opportunité de diversification des compétences pour les étudiants, validée par les diplômes de deux grandes écoles reconnues. 

De gauche à droite : 

– Victor Gervasoni, Directeur de La Rochelle Business School of Tourism, Groupe Sup de Co La Rochelle 
– Daniel Peyron, Directeur Général, Groupe Sup de Co La Rochelle 
– Pierre-Antoine Gailly, Président de la CCI de Paris Ile-de-France 
– Robert Butel, Président du Groupe Sup de Co La Rochelle, Président de la CCI de La Rochelle 
– Georges Nectoux, Président du Conseil d’Etablissement FERRANDI Paris 
– Bruno de Monte, Directeur de FERRANDI Paris

Bachelor FERRANDI, né sous de bonnes étoiles :
Créé en 1983 par FERRANDI, école de la CCI Paris Ile-de-France, le programme du Bachelor a été conçu avec l’aide des grands noms de la gastronomie française (tels Robuchon, Dutournier, Rostang, Savoy, Troisgros…). Fidèle au principe pédagogique de sa création, les plus grands chefs et directeurs de restaurants interviennent chaque semaine aux côtés du corps professoral permanent de FERRANDI en qualité de professeurs associés et animent des ateliers. Plusieurs partenaires académiques dispensent également des enseignements : l’Ecole supérieure des arts et du design de Reims, l’Université François Rabelais de Tours par exemple. En trois ans, le cursus se partage entre l’acquisition du grand art de la cuisine classique, mais également des nouvelles tendances du monde de la gastronomie, et le management d’exploitation avec une majeure entrepreneuriale forte (reprise ou/et création d’entreprise). A partir de septembre 2013, une spécialisation à la haute pâtisserie sera proposée à Paris afin de compléter le cursus.

Implanté dans un territoire aux multiples facettes touristiques, le Groupe Sup de Co La Rochelle a su puiser au cœur de ses ressources pour développer une expertise forte dans le secteur du tourisme. Le groupe a créé en 2002 La Rochelle Business School of Tourism, une école dédiée qui propose des cycles de formation à bac + 3 (Bachelor Management du Tourisme) ou à bac +5 (MBA Management du Tourisme et des Services), spécialisés dans le secteur du tourisme, des loisirs, de l’hébergement et de l’événementiel. Ces programmes visent à former des managers polyvalents et opérationnels à un niveau de management intermédiaire (bac+3) ou de management stratégique grâce au MBA Tourisme (BAC+5).
FERRANDI Paris, l’école française de gastronomie, forme tous les ans 1200 apprentis et étudiants du CAP à Bac + 5, français et étrangers, et plus de 2000 professionnels en formation continue. La mission principale de l’école est de transmettre une formation technique solide, qui allie l’excellence, la tradition et l’inventivité.  Les aspects managériaux et la démarche entrepreunariale sont favorisés. La reconnaissance du milieu de la gastronomie s’illustre notamment par la composition du conseil d’orientation présidé par Joël Robuchon. Aujourd’hui, FERRANDI Paris s’impose comme l’école de référence en restauration, en France comme à l’étranger.

Contact presse
Audrey Janet
Chargée de communication
Tel : 01 49 54 28 23
E-mail : [email protected]

News World


On 7 May 2013, the World Association of Chefs Societies (WACS) is going to launch one of the most exciting developments in the culinary industry this year:  the WACS global culinary certification scheme.

The scheme, developed in partnership with City & Guilds, is the first global culinary certification scheme in the world.   It has nine different levels which are aimed at cooks, chefs and culinary educators who wish to gain recognition for the skills, experience and knowledge they have gained while working in the industry.

‘It has been a lifelong ambition for WACS to give something back to the culinary community’, says Gissur Gudmundsson, President of WACS.  ‘There is hardly anything available for chefs and cooks who may not have had the opportunity to obtain a qualification or were just too busy building their careers and did not manage to find the time to go back to formal education’, Gudmundsson continues. 

WACS is a global network of 93 national chefs associations founded in 1928, representing over 10 million professional chefs.  WACS dedicates all of its activities to maintaining and improving the culinary standards of cuisines around the world.

‘We want to celebrate success’, adds Gissur Gudmundsson, President of WACS.  ‘We want to encourage cooks, chefs and culinary educators to continue learning as this is the only way in which we can help to raise standards within the industry.‘

As well as targeting cooks and chefs, the scheme also recognises the role culinary educators play in the training and education of the next generation of chefs.

‘The work of teachers and trainers is often overlooked in the industry’, says John Clancy, Chairman of the WACS Education Committee. ‘The scheme brings to the forefront the invaluable contribution of educators around the world and allows us to formally acknowledge the positive difference they make in the professional and personal development of young cooks as they are starting out in the industry.’

WACS joined forces with City & Guilds, one of the world’s leading certification bodies, to develop the scheme.    ‘We only work with the best and are delighted to have City & Guilds as our certification partner’, notes Gudmundsson.  City & Guilds has led the work around setting the standards and defining a suitable quality assurance mechanism which will provide sufficient flexibility to operate the scheme at a global level without compromising on quality.

The two organisations have spent two years planning all the details of the scheme to ensure that it is relevant to employers and reflects the typical career progression within the industry.  

One of the key features of the certification scheme is the innovative use of technology so that it can reach out to as many individuals as possible around the world.  The application and the assessment processes are done electronically which makes the scheme affordable and accessible.  Applicants can take the time they need to prepare their evidence which will then be submitted to WACS using an electronic portal called Learning Assistant.

‘The scheme complements qualifications and certification schemes available around the world’, notes Clancy.  ‘It is all about recognising industry experience and re-engaging professionals in learning in a way which is not always possible through formal qualifications.   We have made a conscious effort to incorporate existing certification schemes and competitions into the requirements where it was appropriate to do so.  For example, we will accept Master Chef and Master Pastry Chef certificates from around the world as part of the entry requirements for applications at the WACS Certified Master Chef and Master Pastry Chef levels.’

The scheme has been unashamedly designed in a way that it can bring value to employers as part of their recruitment, training and staff retention programmes.   WACS has undertaken extensive consultation with the industry and found that the most important qualities that employers are looking for include attitude, passion and motivation as well as having the right skills.  The scheme allows chefs and cooks to demonstrate to an existing or potential employer as well as their own customers that they are willing to go the extra mile and have met an international benchmark while doing so.

‘It is going to be a very exciting time for chefs’, commented in Gudmundsson.  ‘The future is beautiful’.

And who could argue with that?


About WACS

WACS is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world.

Through educational programmes, international culinary competitions and congresses and assemblies, WACS has been leading the way in shaping the role of the professional chef since it was established in 1928.

WACS membership includes cooks, chefs and culinary educators from over 93 countries; representing over 10 million professionals.

About City & Guilds

City & Guilds is one of the world’s leading vocational education businesses, offering over 500 qualifications across 28 industries.   The organisation operates in 80 countries with a network of over 20 regional offices around the world.

City & Guilds has over 130 years of experience in designing qualifications and assessment and its qualifications are considered by employers to be the benchmark for workplace excellence around the world.  Last year alone, nearly two million people studied towards City & Guilds qualification.

The City & Guilds Group comprises City & Guilds, the Institute of Leadership & Management (management and leadership qualifications), Learning Assistant, the Centre for Skills Development (research arm) and City & Guilds’ latest acquisition, Kineo, an awarding winning e-solutions company.

City & Guilds, unlike many other certification bodies, is a charity and therefore a not-for-profit organisation.  Any surpluses made through its work is reinvested into education or used to support educational programmes.

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Unilever Food Solutions announces collaboration with WACS to deliver training on sustainability in FoodService



Unilever Food Solutions, the professional foodservice division of Unilever; known for its Knorr, Hellmann’s and Lipton products, on March 22nd 2013 started a partnership with the World Association of Chefs Societies (WACS) to raise professionalism of the foodservice industry through jointly developing and delivering training programmes in sustainability.

Sustainability is a topic little understood by chefs but, with rising pressure on the global food chain and growing guest demand, one that will become increasingly intrinsic to their future business success. These training programmes will educate chefs about sustainability, helping them understand why making it part of the way they run their future daily operation will protect the planet, people and their profit and teaching them the practical behaviours that will enable them to run a sustainable kitchen.

Says President of the World Association of Chefs Societies, Gissur Gudmundsson, “This is an agreement that is the result of years of discussions. Unilever Food Solutions shares our vision in playing our part and doing our utmost best to contribute to the culinary industry, and it is my hope that this will be the start of a long term relationship.”

Senior Vice President Marketing – Unilever Food Solutions, Gaby Vreeken said, This partnership between WACS and Unilever Food Solutions is a new milestone in our long-lasting relationship. Through our jointly developed sustainability training program, we hope to contribute to the development of a more sustainable foodservice industry. We aim to increase the understanding of sustainability among chefs and educate them about how to run a sustainable and profitable kitchen. It will mean doing things differently from how we do things now. It is a challenge, but at the same time crucially important for ensuring success of the businesses of chefs and a thriving industry in the future!”

The first programme will be developed in 2013.

For more information, visit and

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