Culinary Arts & Hot Kitchen Competition Seminar – Denpasar
Join the Association of Culinary Professionals Indonesia for a Culinary Arts & Hot Kitchen Competition Seminar in Denpasar on 27th April 2026.
If you wish to attend this seminar, please contact Diah.
Competition Seminar instructors share techniques from both the perspective of Worldchefs Certified Judges and award-winning competitors. Participants gain an understanding of judging criteria, best practices in the competition kitchen and tactics to achieve higher scores.
Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.
Future judges: Attending a Competition Seminar is a mandatory part of the process to become a Worldchefs Certified Judge. Participants are awarded a certificate of participation that can be submitted as one of the required credentials in an application.
Judges: Why attend?
- Keep up to date with culinary trends, and discover all the latest rules necessary to provide fair judgment during competition events.
- Engage with renowned chef instructors and network with a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
- Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.
- Future judges: Take the first step towards becoming a Worldchefs Certified Judge. Participants receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application.
Competitors: Why attend?
- Learn indispensable tips to excel in culinary competitions, and understand the service process and presentation details to make sure you know everything from the very beginning to the end.
- Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.
- Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
Learn more about becoming a Worldchefs Certified Judge
Attending a Competition Seminar is one of the required credentials in a Certified Judge application. Keep in mind, all Certified Judges are required to attend a Competition Seminar every five years. These intensive workshops provide key information about current trends, competition rules and judging criteria, to help chefs keep up-to-date and at their best!
Attending applicable Competition Seminars is one part of the process to become a judge, and does not automatically qualify you as a Certified Judge. Applicants must fulfill additional criteria and provide evidence of support in a formal application process. To learn more about the full approval process, visit: https://worldchefs.org/become-certified-judge/
Meet Your Seminar Instructor:
This seminar is taught by: Rudolf Muller
Rudolf Muller joined Angliss Food Service Hong Kong in 2018 as their Managing Director until his retirement in July 2023. Before that he worked in Hong Kong since July 2003 as the opening Executive Chef, and then as Culinary Director of Hong Kong Disneyland Resort. He has over 44 years of experience as a chef, managing some of Asia’s busiest kitchens. Rudy served for 10 years as Executive Chef for SATS Catering/Singapore Airlines and Team Manager for the Hong Kong National team in 2008, Singapore Culinary National Team, from 1998 until 2000. Taking home Olympia and first runner up prizes from IKA 2000 in Erfurt Germany, first runner up honors from the 1999 Salon Culinaire in Basel, Switzerland and the 1998 World Cup from Luxembourg.
Prior to joining Singapore Airlines, Rudy worked with Hilton International for 9 years in Kuala Lumpur, at the Shanghai Hilton, the Drake Hotel in Chicago and the Habour Castle Hotel in Toronto. He worked in 5 star Hotels in Banff and Calgary, and in his native Switzerland in places like Geneva, Berne, Arosa and Zurich.
He is an Honorary life member of the World Association of Chefs’ Societies (Worldchefs) and is also on Worldchefs’ Culinary Competition Committee (CCC). An active member of the Chaine des Rôtisseurs (Charge de Missions Honoraire de Singapour), and Vice president of the Cordon Noir Gourmet Club. Member to the Disciples des Escoffier in Hong Kong, and former President and Honorary life member of the Hong Kong Chefs Association.
