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First Class of Vegan Competition Seminar Graduates in Italy

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Italy, 03rd March 2020

First Class of Vegan Competition Seminar Graduates in Italy

Paris, 3rd of March 2020 – Worldchefs is thrilled to announce that the 1st Vegan Competition Seminar was held in Palermo, Sicily, during Expocook 2020, an annual restaurant business exhibition. 

Federazione Italiana Cuochi (FIC) President Rocco Pozzulo attended Expocook 2020 and provided the opportunity for Worldchefs seminar history to be made in Italy!

With 17 graduates trained and prepared to work towards receiving their certification status in vegan competitions, Worldchefs can expect to see an increasing number of vegan competition categories at national, regional, international and global competitions. It can also expect to receive an increasing demand for vegan competition seminars.

Cornelia Volino, Worldchefs Secretary General and Instructor of the Vegan Competition Seminar stated, “The vegan diet and lifestyle choice is rapidly increasing worldwide. It is important for chefs to provide plant-based dining options on their menu to meet the needs of this growing customer base. In order to ensure customer satisfaction and remain current in an ever-evolving industry, chefs must prepare or do their mise en place to be ahead of the shifting demands, and to be frontrunners in the evolution of gastronomy.” She further stated, “Worldchefs developed the Vegan Competition Seminar to provide competition standards for the new vegan/plant-based cuisine categories.”

Domenico Maggi, Continental Director Europe South was instrumental in the success of the seminar in Palermo, providing significant coordination and the Italian translations. Gert Klotzke, Chairman of the Culinary Competition Committee made a guest appearance to share an overview of the National Team’s Chef’s Table vegan intermediate course entries from the recently held IKA Culinary Olympics in Stuttgart, Germany.

During the seminar, selected vegan/plant-based products from Worldchefs partners’ Koppert Cress, Birra Morena and Les Vergers Boiron were introduced and sampled by the participants.

The local host, Associazione Cuochi e Pasticceri di Palermo provided logistics, hospitality and ongoing support. Worldchefs would like to recognize President Giacomo Perna, Giuseppe Giuliano, Mario Puccio, Rosario Seidita and Benedetto Priolo. 

Special appreciation to FIC Secretary Alessandro Laudadio for travelling from Rome to provide national support during the seminar.

For more information on the Worldchefs Vegan Competition Seminar, visit



The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at


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