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Worldchefs Congress Special
stavanger July 5, 2014
Issue 04
What To Do Today Number One
Cheer for the Young Ones! The Hans Bueschkens
Challenge starts today, so come cheer for the future generation!
Where Chefs Gather
Number Two
What a fantastic day of activities and events! It started on a sweet note with pastry maestro Frederic Bau from Valrhona chocolate, who presented a new perspective of pastry. Then there was a series of workshops, from Dilmah tea mixology, certification programme of chefs to presentations by Electrolux.
Bryan Dodge, America’s professional speaker, author, business coach and radio personality speaks about leadership, and how you can practise it.
At the President’s Meeting, members from around the world were updated with reports from the various continents and committees. The day ended with glitz and glamour, where awards were given out. Congratulations to the chefs and the companies! For the most updated results and photos, visit our facebook page @ www.facebook.com/wacsworldchefs www.wacs2014.com
Find the Inner Leader in you.
Number Three
The Global Food Scandal. Tristram Stuart, winner of the international environmental award for his fight against food waste, shares mind-boggling facts.
Worldchefs Congress 2014 – Page One
the congress 4
More photos on our facebook site –
New honorary members, presentations and awards presentations!
Different languages, one vision.
We love our sponsors, who make everything possible.
Page Two – Worldchefs Congress 2014
4th of july 2014
www.facebook.com/wacsworldchefs
When chefs get together, there can only be good times!
Workshops on World Chefs Without Borders and more ... how will you volunteer?
Chefs can dress up too. Have you seen the latest Worldchefs merchandise?
Worldchefs Congress 2014 – Page Three
Magnus Skretting Sterling Halibut
“We started our partnership with Worldchefs a few years back and it has exceeded our expectations. We have met so many chefs from around the world, and expanded our network globally. It has been amazing.”
global pastry chefs challenge
Frederic Bau Valrhona
“My advice to young chefs – don’t forget you are not working for yourself. We create emotions for customers, to create pleasure and to make them happy when they walk out of the restaurant. Pastry chefs talk less about themselves, and hopefully in the future, there will be more awareness about the world of pastry.”
Robert Schinkel
The sweet action started rolling with the Global Pastry Chefs Challenge. We await the sweet results ...
Dilmah Tea mixologist
“People have very low expectations about tea, so I love it when I see the sparkle in the audience’s eyes. I like to add ice, fire and smoke to the presentation so that really changes the perception about tea.”
For updated reports of the Worldchefs Congress 2014, visit www.facebook.com/wacsworldchefs Page Four – Worldchefs Congress 2014
Editor: Jenny Tan Design and photography: Tomas Bolli Intern: Nancy Hoggatt