Endorsement

WORLDCHEFS COMPETITION
ENDORSEMENT

Take your competition to the next level with Worldchefs, the leading global culinary authority.

A QUALITY LABEL FOR YOUR COMPETITION

Worldchefs competition endorsement is a prestigious recognition, achieved by competitions that meet the highest standards of quality, structure, and passion. This endorsement provides exceptional opportunities for prominent visibility to a captivated audience of culinary professionals worldwide.

+230

Competitions endorsed across the globe

+40

Countries awarded with endorsement recognition

+10

Organizers have used Competition Management App

+500

Worldchefs Credentials have been issued so far

The Benefits of Worldchefs Endorsement

STANDARDS

Employ global standards of rules and procedures to achieve a fair and consistent level of judging and reach the highest level of competition standards.

GET RECOGNIZED

Become internationally recognized by culinary competitors and attract the highest level of chef talent.

PROMOTE

Gain a license to use Worldchefs logo and mention “Worldchefs Endorsed Competition” on all promotional material.

ACCESS

Get access to a list of trained and approved culinary judges worldwide, plus get advice to better organize your event.

SETTING THE STANDARDS FOR CULINARY COMPETITIONS

International rules and regulations for culinary competitions are provided from Worldchefs to ensure that culinary competitions are fair to all competitors.
Universal guidelines and criteria that can be easily understood and practically implemented to achieve a consistent global standard are provided by the Worldchefs Culinary Committee.
Culinary competitions follow and use rules set by Worldchefs Culinary Committee to ensure these standards are maintained.
To stay up-to-date and comply with new trends and technology, Worldchefs Culinary Rules are updated and provided to competitions on a regular basis, this includes Food Safety and Hygiene rules.

ADDITIONAL BENEFITS

Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Get a dedicated webpage listing on worldchefs.org, pre and post event promotion via Worldchefs’ website and social media channels, and features in Worldchefs Magazine and newsletters.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
Worldchefs provides an updated list of International, Continental, Regional and Learner judges in the following categories: Culinary Arts, Pastry, Community Kitchen, Carving, and Plant-Based/Vegan.

APPLY FOR A WORLDCHEFS ENDORSEMENT

Endorsed competitions must be organized by Worldchefs or a National Association of Worldchefs and can be in conjuction with a company engaged by either of the two parties.

The following Rules apply, in conjuction with other Culinary Competition Rules as defined by the Worldchefs Culinary Competition Committee.

Benefits & Requirements	Global 5.000€ Apply 6 months early to avoid a 20% penalty fee.	International 2.500€ Apply 6 months early to avoid a 20% penalty fee.	Continental 1.000€ Apply 6 months early to avoid a 20% penalty fee.	National 500€ Apply 4 months early to avoid a 20% penalty fee.	Regional 300€ Apply 4 months early to avoid a 20% penalty fee.
Competition Management System	Included*	Included*	Included*	Optional*	Optional*
Worldchefs Digital Credentials	Included for all competitors and jury members.	Included for all competitors and jury members.	Included for up to 1,000 competitors and jury members and an cost of 1 euro per additional badge	Included for up to 500 competitors and jury members and an cost of 1 euro per additional badge	Included for up to 300 competitors and jury members and an cost of 1 euro per additional badge
Number of teams, competitors, and format	Minimum of 15 international teams competing in a hot kitchen for 60 pax or more, on one day then a cold table or chefs table program	Minimum of 9 international teams competing in a hot kitchen for 60 pax or more, on one day then a cold table or chefs table program Or 9 international teams competing in a gourmet team challenge for 20-30 pax	Minimum of 6 international teams competing in a hot kitchen program including 3 courses for 20 pax or more Or 6 international or local teams competing in a gourmet team challenge for 20-30 pax	Individuals or teams of two cooking in a short programs under Worldchefs Culinary Rules Or Program to consist of hot and cold kitchen competitions	Individuals cooking in a short programs under Worldchefs Culinary Rules Or Program to consist of hot and cold kitchen competitions
Competition Requirement	Regional and Individual competition is required	Regional and Individual competition is required	They must organize small team events made up of 2 competitors or more	Ideal to have regional cuisine competition	Ideal to have regional cuisine competition
Jury Requirement (List of jury members must be provided 3 months prior to the event)	Members of the jury must be Worldchefs Certified International Judges	Members of the jury must be Worldchefs Certified International Judges	Members of the jury must be Worldchefs Certified International or Continental Judges	The head judge must be a Worldchefs Certified International Judge	The head judge for each group must be at least a Worldchefs Certified Continental Judge and the competition chairman, must be a Worldchefs Certified International Judge
Head Judge Requirement	Worldchefs Certified International Judges	Worldchefs Certified International Judges	Worldchefs Certified International Judges	Worldchefs Certified International or Continental Judges	Worldchefs Certified Continental or Regional Judges
Observers Judge Requirement (Can be a member of the jury)	2	2	1	1	1
Observer Report (To be sent to the organizing committee and Culinary Competition Committee)	Mandatory	Mandatory	Mandatory	Mandatory	Mandatory
Rookie Judge Requirement (Expenses paid by each individual Rookie judge)	Minimum of 6	Minimum of 6	Minimum of 6	No requirement	No requirement
Certificates	Organizers are required to issue certificates of participation.	Organizers are required to issue certificates of participation.	Organizers are required to issue certificates of participation.	Organizers are required to issue certificates of participation.	Organizers are required to issue certificates of participation.
Kitchen Requirements	1 x 10 rack combi oven 1 x 6 rack combi oven 2 x 2 doors GN chillers 1 underbench chiller workbench 1 x standing GN freezer 1 x tilt pan 6 range induction top 1 x salamander 1 10lt mixer 1 5kg food processor 1 set hot lights 1 blast / shock chiller 5 movable stainless steel work benches 1 plate warmer 1 electric hot box ( scanbox ) 1 double sink 1 hand sink Hand santizer station 10 electrical plugs No exposed wooden benches / tables	1 x 10 rack combi oven 1 x 2 door GN chiller 1 underbench chiller workbench 4 range induction top 1 kenwood chef style mixer 1 salamader 4 movable stainless steel benches 1 warm scan box 1 double sink 1 hand sink Hand santizer station 10 electical plugs No exposed wooden benches / tables	1 x 6 rack combi oven 1 x 2 door GN chiller 1 underbench chiller workbench 4 range induction top 1 kenwood chef style mixer 1 salamader 4 movable stainless steel benches 1 warm scan box 1 double sink 1 hand sink Hand santizer station 10 electical plugs No exposed wooden benches / tables	2 range induction tops 1 small oven ( combi 0r under bench) 2 x movable stainless steel benches 1 salamander Access to water 2 power points 1 underbench chiller workbench No exposed wooden benches / tables	2 range induction tops 1 small oven ( combi 0r under bench) 2 x movable stainless steel benches 1 salamander Access to water 2 power points 1 underbench chiller workbench No exposed wooden benches / tables
Shared Kitchen Standards Minimum	Deep freezer Deep fryer Slicing machine Ice cream machine Ice machine or containers of ice Sink with running water	Deep freezer Deep fryer Slicing machine Ice cream machine Ice machine or containers of ice Sink with running water	Deep freezer Deep fryer Slicing machine Ice cream machine Ice machine or containers of ice Sink with running water	GN chiller or larger Deep fryer Ice machine or containers of ice Sink with running water	GN chiller or larger Deep fryer Ice machine or containers of ice Sink with running water
Cold Kitchen Standards Minimum	Marshalling area for competitors Set up tables for competitors Judges meeting point for feedback Tables for display with coverings Clear signage for entries Waste management system for end of competition	Marshalling area for competitors Set up tables for competitors Judges meeting point for feedback Tables for display with coverings Clear signage for entries Waste management system for end of competition	Marshalling area for competitors Set up tables for competitors Judges meeting point for feedback Tables for display with coverings Clear signage for entries Waste management system for end of competition	Marshalling area for competitors Set up tables for competitors Judges meeting point for feedback Tables for display with coverings Clear signage for entries Waste management system for end of competition	Marshalling area for competitors Set up tables for competitors Judges meeting point for feedback Tables for display with coverings Clear signage for entries Waste management system for end of competition
Chefs Corner Standards Minimum	Chairs / tables Hot and cold food samples Hot and cold beverages Rest area for competitors	Chairs / tables Hot and cold food samples Hot and cold beverages Rest area for competitors	Chairs / tables Hot and cold food samples Hot and cold beverages Rest area for competitors	Chairs / tables Hot and cold food samples Hot and cold beverages Rest area for competitors	Chairs / tables Hot and cold food samples Hot and cold beverages Rest area for competitors

*The Competition Management System includes an online registration interface, set-up, and shipping of the server and up to 60 computer tablets. Free distanced technical support is available from 9:00 – 17:00 CET. A 50 euros/hour cost applies for support outside this timeframe. Onsite technical support is also available during competition hours. Travel, accommodation shall be bared by the organizer, meal and transportation allowance of 100 euros/day to be is the sole responsibility of the event organizer.

ARE YOU INTERESTED TO KNOW MORE ABOUT
THE WORLDCHEFS COMPETITION MANAGEMENT APP?

The WORLDCHEFS COMPETITION MANAGEMENT APP © offers organizers and competitors in major culinary events the benefits of increased efficiency, security and transparency, delivering a much-needed modern update to the outdated analog approach still used in too many events today.

INTERESTED IN WORLDCHEFS CREDENTIALS?

Worldchefs Credentials are digital badges that translate qualifications and capabilities into verified skills. Digital badges represent concrete evidence of learning outcomes and achievements, allowing earners to showcase their skills confidently.

With secure digital verification, each credential can be verified in real-time, providing the proof needed to build a professional profile to propel opportunities and unlock careers.

CULINARY COMPETITION COMMITEE

The Worldchefs President appoints Culinary Competition Committee members. Their role is to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions.

No alterations, as they relate to the rules, can be made without the written approval of the Culinary Competition Committee and the Worldchefs Board.

The Culinary Competition Committee consists of representatives from the Worldchefs Continental Areas and are all Worldchefs Approved Judges as required. For a full list of the current committee members, visit the Worldchefs website at www.worldchefs.org.

Organizers of culinary competitions may approach the committee members directly

FREQUENTLY ASKED QUESTIONS

1. What level of competitions does Worldchefs endorse?
Worldchefs offers endorsement to all different levels of culinary competitions worldwide.

2. How can a competition get endorsed by Worldchefs?
Competition organizers must submit an application for approval to the Worldchefs Culinary Committee.

3. Does the size of the competition determine if a competition can get endorsed?
The size of the competition is not a factor in receiving Worldchefs endorsement; it is the quality, structure and passion which counts the most.

4. How do Worldchefs endorsed competitions benefit competitors?
Worldchefs endorsed competitions help to guarantee that competitors receive proper recognition worldwide, having competed at the highest standards.

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