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Did you enjoy Asia On A Plate?

Read time: 3 Min
France, 31st July 2018

The Challenge Begins

The Global Young Chef Challenge kicked off with lots of sizzle and bustle. Competitors from Malaysia, China, Sweden, Norway, Italy, USA, Finland, Germany, Guam and Egypt cooked up a storm from 7 am in the morning. The second half of the day say the professional chefs take over the kitchens for the Global Chefs Challenge, with competitors from Japan, Norway, USA, Thailand, Denmark, Colombia, Malaysia, Germany, Iceland. The delectable competition dishes were served to invited guests, including sponsors, partners and VIPs. The Global Chefs Challenge competition continues to run tomorrow (Friday) and the Global Pastry Chef Challenge takes place on Saturday. Come cheer for the competitors


We Welcomed Some Stunning Speakers!


Alvin Leung from Kaluga Queen has presented Celebrity Chef 101: A Dummy’s Guide to Success in Cooking and the Restaurant World



Marcel Thiele is the Spince Hunter from Koppert Cress has presented the QuintEssence of Creativity



Jon Erik Steenslid, from Norwegian Seafood has presented Is Farmed Salmon and Trout Safe to Eat?



Dilhan C. Fernando & Peter Kuruvita from Dilmah Tea have presented Tea Inspired Gastronomy

Lifetime Achievement Award for Merrill J Fernando

Tea Inspired Gastronomy ended with much heart today. After the presentation by long-time partner Dilmah, Worldchefs presented Mr Merrill Fernando, the founder of the family-owned Ceylon tea company with a special Lifetime Achievement award. Known for his unique philosophy of “business is a matter of human service”, Mr Fernando has built humanitarian work into the global business Dilmah. Other than the MJF Foundation, which has built a culinary centre to empower the less privileged, Dilmah also starts from home – by ensuring that their tea pickers are well-taken care of, and not marginalised.

Edgar Buhrs, Chef and Owner from Vandrie has presented Rock’n’Veal



Eric Olmedo & Anisha Chai from The Sunday University have presented The Making of a National Gastronomy in Malaysia



Mark Normoyle from MLA has presented the Trends and Innovation in the World of True Aussie Red Meat



Jochen Kern from Malaysian Palm Oil has presented Malaysian Palm Oil: A Culinary Advantage

We Organized Before Your Eyes the Educator’s Forum!

With some outstanding topics, Worldchefs top members shared their thoughts and knowledge on: 

  • Digital Accreditation and Global Certification
  • Global Networking
  • Recognition of Quality Culinary Education
  • Worldchefs Academy
  • Sustainability Education



We also Met all the Culinary Industry Leaders at the Expo

Did you make a trip to Hall 1 ,2 and 4 to check out the latest technology and equipment! Our friends from Electrolux Professional were dishing out delicious bites from time to time! 



Finally, for those who didn’t have the chance to come at the congress & expo, Chef Charles Carroll prepared some podcasts for you to listen: 


#ThisIsWorldchefs

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CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

+33 (0) 1 80 06 58 30

CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

+33 (0) 1 80 06 58 30

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